mozzarella cheese

1/2 Chicken and Green Olives – 1/2 Pineapple and Ham Pizza – 3 of 3


Half Chicken and Green Olives, Half pineapple and Ham Pizza in the Oven

1/2 Chicken and Green Olives – 1/2 Pineapple and Ham Pizza! Wow! This takes me back home with every bite. Pizza places in Cartagena feature the chicken and green olives pizza in their menus. A rare item to find in pizzerias here in the US. Of course we had to include it in our pizza galore… 🙂


Ingredients: Store-bought pizza dough of good quality, marinara sauce (store-bought or homemade), cooked chicken (boil 1 breast of chicken with just salt and pepper), green olives, pineapple, ham, mozzarella cheese, olive oil, oregano, red pepper flakes and Parmesan cheese to garnish (optional.)

Start with store-bought dough of good quality. Spread it on the pan and let it bake in the oven for 5 minutes at 500 degrees F. Then take it out and cover the pizza dough with marinara sauce. Add a layer of mozzarella cheese. Cover half of the pizza with chicken pieces and green olives and the other half with pineapple chunks and ham pieces. Add some 1 TBSP of olive oil drizzling all the area and finish with 1 TBSP oregano to cover all the pizza. Put it back in the oven for 5 minutes also at 500 degrees F. Check the pizza before the 5 minutes are done, as oven temperatures vary. It will be done when the edges start to turn brown.


Pizza is done! 🙂

Cut, serve and enjoy this pizza with a glass of good white wine! 🙂



Pizza! 1 of 3.


1/2 Pepperoni 1/2 Cheese pizza ready for the oven.

We all love pizza! Last night we decided to make pizza at home. We made pizza three ways. In this post I will share our 1/2 cheese, 1/2 pepperoni.

To read the Spanish version of this post, go here.


Same pizza, different shot! 😉

We decided to make things simple and we went for good store-bought dough (not hard today.) I got good mozzarella cheese and pepperoni. First I baked the dough at 500 degrees for 5 minutes. Then I got it out of the oven and added home-made marinara sauce. My experience with store-bought marinara is also as good. I have added store-bought marinara to other recipes  which I have shared in my posts and the end product is just as delicious.

I added a layer of mozzarella cheese and then 1/2 of the pizza received a layer of pepperoni while the other half did not. Last, I sprinkled the pizza with oregano and a drizzle of olive oil. Back to the oven for another 5 minutes.


Pizza baking in the oven.

And … Ready to eat! My kids devoured it! 🙂


Kid devouring pizza!


I obviously set the red pepper flakes and Parmesan cheese nearby for an extra kick. 🙂 Next time I will share the veggie and jalapeno pizza! 🙂

Perfect Mashed Potatoes for Two


Mashed Potatoes for Two

Every now and then I get the chance to make this mashed potatoes for two. Normally I make it for 8 or 10 people. When my kids get sick (as my 12-year-old did recently) this dish helps their spirits turn around quickly. This also happens to be my youngest’s favorite mashed potato recipe. In his case, this is my awesome way to say “kudos”, happy birthday, etc.

Store bought deli mashed potatoes make me angry. I wonder why they do not make something yummy from one of the most basic, natural ingredients: Potatoes. I get over my anger by elevating mashed potatoes at home every time. Why not? It is so simple. In the process, I spoil myself and my family. Here is how..


  • Ingredients: 1 potato per person, 1/2 cup of milk, 1 TBSP butter, 1/4 cup grated Parmesan cheese, 1/4 grated mozzarella cheese, 1 TBSP whipped cream cheese
  • Directions

1. Peel and cut the potatoes in rounds


2. When ready, add them to the baking dish where you will be serving the mashed potatoes. Add butter, whipped cream cheese, milk and salt. Mash.


mashedPotatoes43. Spread the mix evenly on the container and add Parmesan cheese, shredded Mozzarella cheese and pieces of butter around every corner of the mix. The butter pieces will help create the beautiful crust you saw in the first image of this blog post. 🙂


4. Bake in a 325 F degree oven for 20 minutes. The following pics will show the transformation during the baking process…


mashedPotatoes8 mashedPotatoes7



Note: When 20 minutes are done, set the oven to “Broil” and leave on for 3-5 minutes (depending on your oven.)


Mashed Potatoes in the Broiler

Let it cool before setting on the table..


Mashed Potatoes on a Cooling Rack

Enjoy! 🙂

Tortilla, a Spanish Word with Two Meanings


My Mexican friends and those from Spain may both speak Spanish, but they don’t mean the same when they say “Tortilla.” 🙂 In Spain ‘tortilla’ is a mix of beaten eggs and anyone of the following: Veggies, cold cuts, beef, chicken or even fish. You may think ‘omelet’ but Spain is very particular about Tortillas and they would rather have you not mistake them for omelets. They are delicious, by the way! On the other hand, corn and flour tortillas are at the heart of Mexican cuisine.

Here is my take on two recipes which may help explain (or so I hope.)

Spanish Tortilla (from Spain)

  • Ingredients:

1 egg per person, cooked potatoes cut in cubes, diced white onion (about 1/4), 1 diced tomato, 2 slices of ham, cubed. Salt to taste.

  • Directions

Start by adding 1 tsp of butter to a pan. Add the onions. When the onions are starting to turn clear, add the diced tomato. Cook for a minute and then add the potatoes, and the ham. Mix well and let it saute for about 3 minutes. Add the eggs. I like to experiment, so I add 1 whole egg and then I beat the other eggs before mixing them all in. 🙂



In the end of this step, it should look like this:



Turn when you see the eggs starting to cook completely


Turn once again and serve! 🙂


Spanish Tortilla or Tortilla de Patatas

My Mexican corn tortilla recipe is extremely easy to make and it is wonderful for breakfast, snack, light lunch or even dinner, accompanying a main dish. It can even be a dessert if you sprinkle the ending folded tortilla with brown sugar and cinnamon.

  • Ingredients

3 corn tortillas per person (they’ll want more…), cheese (you may use mozzarella, queso fresco, queso cotija or queso panela.) 2-4 TBSP canola oil. Salt.

  • Directions

Start by heating up the oil in a pan. Add the corn tortillas and let them stand against each other as shown in this image below. You will see them softening and at that point, you may add the cheese in the center.


Fold them and let them continue frying.



Turn them to make sure they’re golden brown on each side. Serve and enjoy! 🙂


Mexican Quesadillas Fritas (made with corn tortillas)

White Lasagna


My family is the biggest fan of lasagna. So, I make it once a week. Normally I make enough so everyone can have seconds (if they want.) My dilemma is that they love it so much that they usually eat it all! Ergo, no leftovers! 😦 Last night, as we were cleaning up after our delicious lasagna dinner, I saw two pieces of chicken breast and some bechamel sauce left on some of my pots and pans. I immediately knew I had to make a small white lasagna (using this extremely easy recipe of my own.)



2 pieces of oven ready lasagna; 9 thin slices of mozzarella cheese (optional), bechamel sauce (see first two steps in my skillet lasagna recipe ); 1 cooked chicken breast, 1 TBSP salt, pepper to taste, 1 tsp oregano


1. Place some bechamel sauce to the bottom of the pan

2. Add (in the following order) bechamel sauce, cooked chicken (in pieces). cheese and some more bechamel sauce


 3. Add the second layer of oven-ready lasagna


3. Repeat step 2.

amyfoodstories.wordpress34. Add some pieces of butter to the top. Cover with foil paper and bake on an 375-F oven for 25 minutes

amyfoodstories.wordpress4This delicious dish proudly became next day’s lunch.. I was extremely thankful that I could think of something simple and delicious for that extra chicken! 🙂

Tips: 1) Let lasagna sit with foil paper on, for at least 5 minutes before serving or cutting. 2) Boil chicken breast in enough water with salt, pepper and oregano.