My Turkey Stuffing recipe

One of my favorite sides on Thanksgiving this year was the stuffing. I created my own recipe this year and it came up great! Here I’m sharing it with you. This stuffing recipe is to be cooked outside of the turkey so you may prepare it ahead of time, which is an added bonus for me.


1 apple, 4 chicken sausages, 1 cup pitted green olives ( any kind), 1 cup dried cranberries, 1/2 cup of mixed nuts ( sunflower seeds, almonds and pecans), 1 cup Sherry cooking wine, 1/4 cup chicken broth, toasted bread crumbs for stuffing. 1 TBSP Oregano and Salt and pepper to taste.


Cook the sausage in a heated pan with a tablespoon of oil. When it’s starting to brown add all other dry ingredients. Add oregano, salt and pepper. Mix well. Then, add the Sherry wine and the broth. Let it cook until it simmers for a little bit (5 to 10 minutes) and add more wine if you notice the mix is too dry. It will be done when all liquid has been absorbed. At this point it’s ready to serve.

Enjoy! 🙂

One of the things I like the most about this recipe is the apple and how it absorbs the sherry wine flavor and the extra punch of flavor from the green olives. This really came out as a great stuffing!


My Marvelous Apple Tree


My marvelous Apple tree! Finally! Here is my pictorial attempt to track my apples. Thrilled, ecstatic, quivering, extremely happy, I run regular checks. Bunnies and squirrels are watching too, although not too innocently. Ulterior motives go with them. I hope I can get to my sweet ones on time. Never had I seen such beautiful spectacle. Three seasons had passed until I could enjoy the reward. Mother Nature’s patience enforced at its best!


Salad Recipe Collection – Cartagena Fishermen’s Salad – 2 of 5


“Avoid seafood in the months without an ‘R’, May through August, the gestation months..” Colloquial Quote by: Fishermen from Cartagena de Indias (my home town.) This salad has been around in homes in Cartagena for decades. This was the first time I had tried to make it, and everyone at home was happy to be my Guinea pigs. It went well, though. 🙂 They said it was refreshing and taste buds were dancing all over their mouths.


shrimp_salad21. Boil 1 peeled potato with salt (1/4 tsp), and cut into cubes. Set aside.



2. Clean 4 raw medium or jumbo shrimps, removing shell and tail, and place them on the grill adding salt and pepper after you turn them. Stop cooking when they turn pink. If you prefer to saute them (on the skillet) as I did, you can add butter and garlic to the pan first, before adding the shrimp. Don’t forget to add salt and pepper to the shrimp on the skillet. They will have added flavor.


3. Take a couple of slices of an apple and cut them into small chunks similar in size to the potato cubes. I chose Red Rome Apple, for its sweetness, crunchy texture and because it’s my daughter’s favorite kind of apple. 🙂

Note: You may add mango as a second fruit. I would still suggest leaving the apple as it has more texture than mango.


4. Assemble all ingredients together starting with the lettuce as holders of the potato and apple pieces, then add one shrimp on each side of the plate and finish with salt, pepper and a dollop of simple mayonnaise. Mix together in your plate and get ready to travel to my home town. 🙂

shrimp_salad9 shrimp_salad7Fishing is an important livelihood for Cartagena natives. They are not shy to promote wind surfing, canoeing or plain beach enjoyment from May to August. They try, although they don’t quite succeed, as fresh seafood is delicious in Cartagena. That said, they want both the fish and seafood to be left alone during the gestation period, so they do make fewer trips out to open sea. You can always enjoy fresh fish and seafood in abundance from September to April. After all, every day is a summer day in Cartagena! 🙂

Ponche de Navidad, a Mexican Christmas tradition.


Buñuelos and ‘Ponche de Navidad’ [with or without Tequila], guests of honor at Mexican Christmas family gatherings. This week we celebrated a Posada with Norma and her family. She prepared this warm, inviting drink, gave me the recipe and shared some of this tradition’s story. Common Mexican middle of the road knowledge says this tradition started when during colonial times, the Spaniards brought this recipe from Europe to Mexico. Since then, on the Posadas (“novenas”) and “Nochebuena” (Christmas Eve) nights Mexican families in Mexico have shared time around this Ponche de Navidad in expectation of Christmas Day. Today, families continue this old tradition whether in Mexico or abroad. Before going home, kids receive ‘bolos’, or treat/loot bags with the following goodies: Animal crackers, peanuts and Mexican spicy candies. 🙂


Mexican Buñuelos go very well with the drink. (Do not mistake Mexican Buñuelos for Colombian Buñuelos , another Christmas tradition in that country.)


Ponche de Navidad Recipe 😉

Start boiling enough water  (calculate 2 cups per guests) with enough cinnamon sticks (1 stick per 2 cups of water.) When it boils add abundant amount of fruits (below), brown or white sugar, and a Tequila shot (optional).

  • Fruits cut in big chunks or slices: Oranges, pears, apples, tamarinds, guavas, sugar cane pieces, tejocotes (or kumquats, if you can’t find tejocotes)
  • Notes: 1) Alternative to adding the Tequila shot to the pot, you may add it to the cups, as you serve. Guests often prefer to decide if they’ll want it with Tequila or not. 2) Sugar Cane and Tamarind are often found at Whole Foods or international markets.

Hopefully you can try this easy Ponche de Navidad recipe. If you decide to make it, do let me know how it goes! It’s also great for any cold winter night..