How to Make Homemade Frozen Pizzas!

Hellooooo my Casa loverssss. It feels great to share this recipe with you as usual. My boys loveeee pizza and years ago I was the one buying the frozen kind but it just did not feel right, I knew they were not getting the best so I decided to make it myself and this way I was certain of what was in it and most of all, what I felt seeing my boys’ faces when I make something from scratch for them. This is a great recipe and the best part is that you can make your own pizzas, add  ingredients you love and freeze them for the whole family or gatherings and make it a “take out” night.


1 packet of yeast (in the photo I show rapid yeast but I used a regular packet)

1 1/3 cup of warm water, about 110 degrees, not more

3 1/2 cup of all purpose flour

2 tablespoons of extra virgin olive oil (you must use extra virgin)

2 teaspoons of salt

1 teaspoon of sugar



The very first thing you have to do is mix the yeast with the warm water, this is done to activate the yeast. Leave it alone for about 10 minutes. You will know is done because it gets a bit foamy.

On your stand mixer, mix the flour, salt, sugar and extra virgin olive oil on medium speed. Combine all these ingredients for about a minute or so. Make sure you use the fitted attachment to do this.  Add the foamy yeast mixture and reduce the speed to low until is combined. Then, go back to medium speed and let it do its magic for about 7 minutes.


After, cut the mixture into 2 balls and take 2 bowls and lightly grease them with extra virgin olive oil. Cover them with plastic wrap and place them in a warm place in your kitchen. I always use the microwave and leave them alone for about 1 1/2 hours. No peeking!!. As you already know, the dough will rise.


When time’s up, take a bit of flour on a clean surface and start rolling!. 2 balls of dough will make 4 personal pizzas.


Once your dough has the shape and thickness of your choice then you have two options, either bake them like this for about 6 minutes on a 400 degree oven or add the toppings to the uncooked dough and freeze them for a later bake. If you chose to bake them, the place them in a pre-heated pizza stone or if you do not have one, then place them on a pre-heated upside down cookie sheet (like I’m showing below). This will for sure guarantee you a good crust.



What I like to do is bake them half way for about 5 minutes and let them cool, then add pizza sauce and the toppings of my choice and simply freeze them. I do this because since the cheese, toppings and sauce do not take long to cook, once the cheese is melted in about 5 minutes, for me the pizza is ready to eat.

This is what they look like when they are half baked.



I also make a veggie mix on the stove and cook red & green peppers, red onions, mushroom, pitted black olives. And if I want to make it meats lover (above photo), I add pepperoni, ham and sweet Italian sausage. I add the sausage first (no oil required) and I cook them until veggies are soft and meats are done and top the pizza with them. Let the prepared pizzas cool down completely before placing in the freezer. The photo below shows a half way baked pizza, as you can see, the crust has changed its color.


This is how they look already zipped up and already stored in the freezer. Do not worry if the pizza’s shape is not perfect, this is the beauty of making homemade food..all things are allowed!.


When you are ready to make them, take them out of the freezer, if you pre-baked the crust, then all you need is about 6 minutes on a 400 degree oven.If you did not pre-baked the crust ,then you will need 10 minutes or until cheese is melted and super duper bubbly.

Make these with your kids and other members of your family, pop some music and have fun and remember that imperfections are the perfect outcome! lol.

Thank you guys so much for stopping by, I’ll see you in the next post!.










How to Freeze & Make Homemade Breakfast Burritos!

Hey there my lovely Casa lovers!!!. I’m bringing you a post to help with our busy lives!!!.

I’m certain that when it comes to the kitchen, prepping in advance is key to saving time this way you can use the spare time by being with your loved ones and not in the kitchen. Sunday is my kitchen busiest day because I make tons of food ahead of time for the week.

In this post I want to share with you how to make a breakfast burrito from scratch. Breakfast was always the one meal I really did not have time to cook for myself and I would simply buy something and that was it. But a while ago I found that I was wasting money and eating stuff that were not really good for me. I hope you guys make this recipe and again, I hope it makes your hectic life a bit easier.


3 to 4 tortillas, mid size to make a small burrito

1 cup of shredded cheddar cheese (use Pepper Jack and Swiss if you want, do it yourself, don’t buy the pre-shredded kind!)

3 fully cooked sausage links diced (not shown below)

3 large eggs

1 tablespoon of unsalted butter

1/2 cup of diced onions

1/2 cup of a bell pepper diced, (color of your choice, you can even use them all in this recipe if you want)

Salt and pepper to taste

Tip: adding a bit of jalapeño gives this dish a great kick.



Add a bit of the butter in a preheated pan without letting the butter dissolve completely, add the sausage links. Cook them on medium heat for about 2 minutes or so and then add the peppers and the onions. Season this mixture with a bit of salt and pepper. Once the sausage changes color either you can take it out and cook the egg alone or like I did, just add the egg to the mixture. If you decide to do the egg alone, make sure you wipe the pan and then add butter and then the eggs.


Assembling the burritos

First put the tortilla, then the mixture and last the cheese


Then proceed to roll the burrito into the tortilla


Fold the sides into the middle


wpid-20151010_081304.jpgRoll each in foil paper and then place inside a zip bag



Last step and is the most important one!. WAIT until the burritos are COMPLETELY cooled before putting them in the freezer. You never want to put food in the freezer that is not cool. If you do, once the food starts to freeze, the sweat from the food will turn into ice crystals and you really don’t want that.

Defrost: Put in the refrigerator the burrito you are taking on the go the night before. Cut in in half and give it 50 seconds or less in the microwave and there is your homemade breakfast!

I hope you enjoyed this post, love you all!!

XoXo, Narmy

How to Make your All Natural Adobo (Sazón Goya or Ranchero)

Abodo is a famous powder made with spices and other goodness and is very common just like sofrito, in Latin cuisine. I use them both but I was always concerned about added hidden ingredients such as MSG. So this is why I decided a while ago to make my own. It took so many tries but I’m telling you this is the real deal without the strong preservatives and MSG.
2 tablespoons of salt
2 teaspoons of garlic powder
2 teaspoons of freshly ground pepper
1 teaspoon of ground oregano
1 teaspoon of turmeric (curcuma in Spanish)

Mix all the spices and use as you would the abodo and that’s pretty much it. Make more as you please by doubling the measurements. You can season any meat with this adobo.

Simplecasa Blog

Quickest & Easiest -no breading- Chicken Parmigiana Sandwich

Hey Casa lovers!,

I hope you are doing fabulous. I love me a chicken parm sandwich but I don’t usually buy it because of all the breading it has. So years ago I decided to do it myself but without any crusty outside and it taste delicious!. Here is how I do it.

4 thin pieces of chicken breast
Adobo powder
2 cups of Marinara sauce (I love the tomato sweet basil kind)
1/2 an onion finely chopped and 2 cloves of garlic minced
2 tablespoons of olive oil
1/8 of a teaspoon dried basil
1/8 of a teaspoon dried leaf parsley
4 slices of fresh mozzarella
1/3 of a red bell pepper
1/3 of a cup of Parmesan cheese
Bread of your choice (I like Cuban bread), salt and pepper to taste


 The first thing you want to do is pre-heat your oven to 350.  Sprinkle a bit of the abodo powder on each side of the breasts and set aside. I make my own adobo and put it in this container, but of course you can buy it as is. See my all natural DIY abodo recipe here. 


 At medium heat, pour 1 tablespoon of the olive oil and start sauteing the garlic, red pepper and the onions. Stir until the onions are translucent.


 Add the parsley, the basil and the sauce. Stir for a few seconds, turn the heat to low and bring to a boil covered. You can add salt and pepper to taste. Leave it for about 7 minutes and then turn the heat off and set aside


In a separate pan, at medium heat, add the remaining olive oil and then the breasts. Give the breasts about 3 minutes per side, they will not be fully cooked, but that is ok, since they will finish cooking in the oven


 Line a baking pan with foil paper and with a non-stick spray, spray the pan. I like using foil paper for easy clean up


  Place the breasts inside the baking dish and pour sauce on each. You can also pour sauce on the bottom instead of the non-stick spray


Add the cheeses and into the oven, uncovered for about 15 to 20 minutes. Take them out and let them rest for about 3 minutes so all the juices from the breasts can release. Cut the bread and place each breast on the bread


.. and this is final result, look at this delicious beauty without the breading that it’s really not needed, it does not compromise the flavor of this dish and most important, the extra calories we don’t need.

Thank you all for stopping by!

Simplecasa Blog

How to Make Chipotle’s Mexican Grill Burrito Bowl Recipe!

One our family’s favorite restaurants is Chipotle Mexican Grill. I have attempted to re-make the barbacoa burrito bowl so many times and I can honestly say I finally nail it! Below is my twist on this amazing and nutritious plate. I will be making this for this year’s super bowl.


For the chicken marinate

Make this 1 day ahead of time or if you can’t then let it marinate for at least 4 hours

  • 6 chicken thighs ( I tried using breasts but using these as the restaurant does makes a huge difference)
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of cumin
  • 1/2 of oregano (dried)
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of freshly ground black pepper
  • 1 can (7 oz) of Chipotle peppers in adobo sauce (you will only use the sauce and save 1/2 of a pepper for the beans)


Mix all the ingredients and the sauce, store the chicken in a zipper bag and let that sit in the refrigerator overnight.


The next day, take the chicken out of the fridge and let the bag sit for at least 15 minutes at room temperature; it’s not recommended to cook it right of the fridge, it will shock the meat and it will not come out as tender as wished. Take the thighs out of the bag and discard the remaining marinade. On high heat, lightly brush the grill pan with vegetable oil and place the thighs. I did 3 with skin and 3 without it.


Cook for about 5 minutes on each side and then cut the bone out of the thigh. You can tell the butcher to take it out before buying it but I found that the bone gives lots of flavor so I prefer it this way. Once the bone is out and you see the grill marks and color on your meat, turn the heat to medium. In about 15 minutes or so it will be done. Make sure you cut it just like Chipotle would do. Don’t leave it unattended.


Cilantro Lime Rice

Lots of recipes use Bastami rice but I used my regular long grain rice (Riceland, gluten free) and it worked perfectly.

  • 1 cup of white long grain rice
  • 1 bay leaf
  • Salt to taste
  • 1 lime freshly squeezed
  • 1 tablespoon of vegetable oil
  • 2 cups of water
  • bunch of cilantro finely chopped


In the pot that you will normally cook your rice, at medium heat, add the oil, once is a bit hot, pour the rice (I wash mine to take most of the starch out it). Keep stirring, pour the salt amount of your choice (you will taste the salt once the water is in so you can know if you need to add more), then add the lime juice and stir. Add the cilantro and stir one last time for a few seconds.


Add the water and taste the salt, there you will know if it needs more. Turn heat to low, add the bay leaf and cover. After about 20 minutes stir the rice and wait 15 more minutes and voila! For a bigger crowd, just double the portions, depending on how much rice you want to make.

Black Beans

  • 2 15 oz cans of black beans
  • 1 bay leaf
  • 1 teaspoon of salt
  • 1 teaspoon of ground cumin
  • 1/2 of a cup of chopped yellow onions finely
  • The 1/2 of the chipotle pepper in abodo sauce you saved from the chicken
  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic
  • 1 teaspoon of dried oregano
  • 1/2 of freshly ground pepper
  • 1 teaspoon of lime juice freshly squeezed
  • 2 cups of water


At medium heat, add the oil, after a 2 minutes, pour the onions. Once the onions have a translucent color, add the garlic and stir for a minute, add all the other ingredients but not the bay leaf and the lime juice. After a few minutes of stirring, stir and then add the water and cover. Once is boiling add the bay leaf, cover again, turn the heat to low and leave alone for about 30 minutes.  Add the lime juice before serving it.


Corn Salsa, Salsa and Guacamole

Corn Salsa

  • 1 can of white/yellow corn, discard the liquid (I used Green Giant’s Steam White/yellow corn can)
  • 1/4 of a red onion, super finely chopped
  • 1 tablespoon of cilantro, super finely chopped
  • 1 lime, freshly squeezed
  • Salt and pepper to taste


Mix all the ingredients, taste the salt and pepper, add more if you want. If you want it spicy add 1/2 of a finely diced and seeded jalapeno.

Salsa or pico de gallo

  • 4 roma tomatoes, seeded and chopped
  • 1 lime, freshly squeezed
  • 1/4 of a red onion finely chopped
  • 1 tablespoon of cilantro, super finely chopped
  • salt and pepper to taste


Same as the corn salsa, but no jalapenos.


  • 6 hass avocados
  • 1/4 of a red onion finely chopped
  • 1 lime, freshly squeezed
  • 2 tablespoons of cilantro, super finely chopped
  • salt to taste


Mix all the ingredients and with a fork carefully mash them together, you don’t want to make it a paste, so be careful. Add more salt if you desire. Chipotle adds jalapeno, so if you want, add 1/2 of a finely minced and seeded jalapeno.


  • 1/2 bag of original restaurant style chips, such as Tostitos
  • Sea Salt or kosher to taste
  • 1 lime, freshly squeezed


Add the chips in a shallow bowl, add the lime juice and the salt. With your hands, toss them well quickly and add more salt if you desire.



The last ingredients to finish the burrito bowl are:

  • Sour cream
  • Chopped romaine lettuce


Burrito Bowl Assembly Order (this is how they do it at the restaurant)

Rice, beans, barbacoa chicken, salsa, corn salsa, monterrey jack cheese, sour cream, guacamole and the lettuce.



I have had these plates/bowls for a while from the dollar store and they worked phenomenal with this recipe.


I hope you make this. Make it a family event and get everyone involved in the kitchen.

I’m sure you and you loved ones will devour it!

The Best Pumpkin White Hot Chocolate!

Happy new year my lovely Casa lovers!!!!. I hope this year brings the best for all of you.

My husband loves hot chocolate and he tasted a pumpkin white hot chocolate a while ago and it took us a few tries to get it perfect and ya’ll know me…I had to share the recipe with you guys. Enjoy!


– 1 bag of white chocolate morsels (10 oz)

– 1 can of pumpkin pure

– 4 teaspoons of cocoa powder

– 4 1/2 cups of whole milk or 2%

– 1/8 of ground allspice

– 1/8 of ground ginger

– 1 teaspoon of ground cinnamon, plus cinnamon sticks for decoration

– 1/2 teaspoon of nutmeg

– 3/4 teaspoon real vanilla extract

– whipped cream (optional)


At medium heat, bring 2 cups of milk to boil, after a minute or so add the morsels, stir. Add the cocoa powder and stir until the morsels are well combined. Do not leave it alone!. In a separate container mix together the vanilla, pumpkin pure, nutmeg, cinnamon, ginger and the allspice.

After a few minutes, bring this God good mixture to a boil on low heat and add the rest of the milk until you get the consistency you are looking for.



Finally, serve on a glass or mug of your choice, add a cinnamon stick and whipped cream and voila!. Greatness and comfort in one cup!

Simplecasa Blog

Thanksgiving Pumpkin Cheesecake Goodness!

Hey Casa lovers!, this dessert if one of my favorite ones to make this time of the year for Thanksgiving and of course I had to share it with you my dear friends!. I have to say, since I did not put any toppings or fruit spread on it, I had to do it on a water bath. I know that for some people is too much work but trust me when I tell you, if you are not going to put any toppings on any cheesecake, the water bath is the route to go. Make it today so it’s ready for tomorrow!!!!!!


For the crust

1 1/2 cup of Graham crackers, crushed ( I use Keebler) 

1 tablespoon of granulated sugar 

5 tablespoons of butter, unsalted, melted (I use Breakstone brand)

Cheesecake filling

3 (8 oz) packages of Philadelphia cream cheese (@ room temperature)

1 cup of granulated sugar

1 (15 oz) can of pumpkin puree (I use Libby’s)

3 large eggs

1 teaspoon of ground cinnamon

1 teaspoon of real vanilla extract (I use McCormick)

1/4 of ground nutmeg

1/4 of ground allspice



– Preheat your oven to 350 degrees

– Take your springform pan and put foil paper all around it

– Take either a food processor or a zipper bag and smash the crackers evenly until they are crumbs. Take the crumbs, the melted butter, the tablespoon of sugar and with a spatula fold them until well combined. Make sure you don’t make a paste, it has to be a bit crumbly

– Take a glass and press the crackers mixture onto the springform pan and bake for 5 minutes, set aside and let cool until you make the batter


– Put water to boil to use for the water bath

– In a stand mixer, mix the sugar, cream cheese and vanilla together until smooth on #2 speed


– Then add the pumpkin, the spices and add one egg at a time


– Once is well combined, take a spatula and mix by hand well


– Pour this delicious batter into the springform pan, take a shallow container (like a roasting pan) and add the boiling water. Bake for 1 hour and 15 minutes, make sure you put it in the center of the oven. No peeking!


– Once the time is up, turn the oven off, open the door mid way and let it be for about an hour. After that’s done, take it out and let it cool off the oven for 1/2 hour and then transfer to the refrigerator

– I know these may seen like a thousand steps but the writing is more than the making of it! and it’s soo worth itttttt.


 Love how this picture came out!. Last step I swear!, cut, serve and add whip cream if you’d like and enjoy!!

Happy Thanksgiving my lovely Casa lovers, I love you all!