Tres leches rice pudding

Rice pudding is my go to nostalgic dessert. I feel it’s also my go to pregnancy craving. Raisins are a must in my mom’s rice pudding, so I always try to put them in mine. Sometimes I don’t add different types of milk, and some other times I don’t add raisins. If I don’t have raisins, I like to add some lime zest, or even vanilla extract. My tres leches rice pudding is my favorite so far, so here is my recipe.


  • 3c water
  • 2 cinnamon sticks
  • 1c white rice
  • 2c milk
  • 1 can evaporated milk
  • 1/2c condensed milk
  • 1/2c raisins (optional)
  • Ground cinnamon for serving (optional)

Boil some water to soak the rice for 10mim (separate from the water listed in ingredients). This will make your rice be tender. Grab a pot, and add the water and the cinnamon sticks. Bring to a boil. When the water with cinnamon is boiling, and the rice. Simmer in medium low for 15min with the lid slightly ajar.

Add the milk, evaporated milk, the condensed milk, and the raisins. Mix well, and cook for 15min at low heat. Be careful and stir occasionally, as when milk boils it spills out of the pot.

Serve warm or cold. Sprinkle some cinnamon on it, and enjoy!

* If you choose to use brown rice, cook the rice with water and cinnamon for 30min.
* Feel free to use the milk of your choice. The higher fat percentage, the creamier texture you’ll get.
* If you’re vegan and you’d like to try this recipe use cashew or oat milk. Sweeten it with sugar or a sweetener of your choice instead of using condensed milk.
*Feel free to play with the add-ins. When I don’t have raisins and I still want to make rice pudding, I add lime zest or vanilla extract. Some other dry fruit would be lovely as well.
*Store in the fridge in air-tight container for up to 7 days.
*Add milk after it’s been in the fridge as it tends to thicken when it gets cold.

¡Buen provecho!

Michelle | con limón, please






To see more delicious desserts go to my friends to check out what they’re sharing

Kayla | Instagram | Blog

Jessica | Instagram | Blog

Amy | Instagram | Blog

Shoma | Instagram | Blog

Lynsey | Instagram | Blog

Kristel | Instagram | Blog

Pamela | Instagram | Blog

Super Bowl, Super Snack – Baked buffalo chicken

This Sunday is the Super Bowl LV. Don’t ask me who is playing, or who I think is winning, I’m here for the snacks and the halftime! I didn’t even know Super Bowl was actually two words, as you can see.

This baked buffalo chicken is my go to snack. It’s easy to make, crunchy, a bit spicy, and my family and friends love it! Last year my friend Katia told me it’d be a good idea to share the recipe for the Super Bowl, and here I finally am! Enjoy it with some homemade dip, and carrot and celery. You’ll find the dip recipe below.

Here is what you need:

2-3 pieces of chicken breast
1c panko breadcrumbs (or any)
1/2c parmesan cheese freshly grated
1/2tsp salt
1/2tsp ground pepper
1/2tsp thyme
1/2tsp basil
1/2tsp garlic powder
1/2tsp oregano
1/2tsp onion powder
1/4t melted unsalted butter
1 large egg
1/2c buffalo sauce

Preheat oven to 400°F (205°C). Cut the chicken in small pieces; cut the fat off.
In a medium bowl mix the breadcrumbs, parmesan cheese, and spices. If you only have parmesan cheese that’s already grated it’s fine. However, using freshly grated parm gives this chicken extra flavor.

In a separate bowl, mix the butter with the red hot sauce and the egg. Put parchment paper on an oven tray, or lightly grease it. Dip the chicken in the sauce mix, bread it, and put on the tray.

Bake for 15-20min, until you see the chicken looks golden, and well cooked. If you have a thermometer, cook chicken to 165°F for safety.

I also wanted to share this dip that I always pair it with. It’s actually one I’d recommend you to save and pair it with other meals or veggie snacks. It emulates a dip that my favorite restaurant in my hometown prepares to accompany their hot wings.

Dipping Sauce

1/2c mayonnaise
3/4c Greek yogurt
1/2tsp Maggi seasoning sauce
1/4tsp garlic powder
1/2tsp ground pepper

Add all the ingredients to a bowl, and whisk until well combined. Dip away!

* If you don’t have panko breadcrumbs, use any other kind. Using panko breadcrumbs really adds a crunch to this chicken.
* If you usually buy Italian spices combined, you can go ahead and use them, and add salt and pepper to your breadcrumbs.
* For the dip, you can substitute the Greek yogurt for table cream, or sour cream.

I hope you try this recipe!

¡Buen provecho!

 Michelle | con limón, please.






If you’re looking for more ideas for snacks for the Super Bowl, check this one out!

How to Make Bubble Waffles the Perfect Super Bowl Snack by Amy

Palomitas de San Valentín

Las palomitas son unos de mis snacks favoritos. Mi papá me enseñó a prepararlas en la estufa, y era siempre el snack para ver la tele en las noches. Me gusta prepararlas con sal, y luego les agrego chamoy, salsa picante, y el limón no puede faltar. Este snack de San Valentín está preparado con palomitas principalmente. Es perfecto, saladito y dulce. A mi esposo le gustan los snacks dulces con salado, así que esta fue una gran idea para saciar nuestros gustos. Es súper fácil preparlo, y además, ¡queda súper lindo!

Cómo preparar las palomitas de San Valentín
1/2t maíz palomero
1 barra de chocolate blanco
1 10oz bolsa de chocolates M&Ms de San Valentín
Chispitas (usé plateadas y grageas de colores)

Prepara las palomitas. Calienta una cucharada de aceite de cocina en una olla. Agrega el maíz y agrega algo de sal. Toma un par de guantes de cocina, y menea la olla de lado a lado cada 30seg por 5seg ya que comience a reventarse el maíz. Las palomitas estarán listas una vez que dejen de reventarse tan seguido, tal vez cuando haya 4seg entre maíz reventado es un buen momento para parar. Agrega inmediatamente en un tazón para que se enfríen. Una vez que estén frías, deshazte del maíz que no se reventó. Si lo prefieres, puedes preparar una o dos bolsas de palomitas en el microondas.
Derrite el chocolate en un tazón para microondas en intervalos de 30seg. Si lo prefieres, puedes hacerlo en la estufa a baño María. Las piezas de chocolate que usé eran tipo trufas, así que estuvieron listas en 30 segundos.
Mezcla todos los ingredientes en un tazón, vierte la mitad del chocolate derretido, y mezcla bien. Es más fácil si usas dos espátulas. Pon papel pergamino o vegetal en una charola, y extiende la mezcla. Agrega encima la otra mitad del chocolate, y deja enfriar. También puedes meter la charola en tu refrigerador.

 Lo que me gusta de este snack es que ¡puedes agregar lo que quieras! Algunas ideas de ignredientes que puedes agregar o reemplazar son algún cereal como Chex de maíz o Cheerios, pretzels pequeños, dulces masticables de canela, ¡y mucho más!

Que el nombre de este snack no te haga pensar que es sólo para San Valentín. Cambia los colores, y celebra cualquier fecha especial. ¡Espero que las prepares!

 Michelle| con limón, please