4 / 6 kale leaves 3 15.5 oz. cans of black eyed peas 1/2 of Portuguese Cornbread crumbled 4 garlic cloves olive oil salt pepper Boil the kale until tender. Drain when cooked. Also, give the black eyed peas a quick boil and drain. Meanwhile, crumble the cornbread into small pieces and fry in oliveContinue reading “Migas”


Merengue Cookies

SUSPIROS / MERENGUE COOKIES 3 egg whites 1 cup of sugar 1/2 teaspoon of lemon juice (optional) Beat the egg whites until soft peaks form. Then add the sugar, one tablespoon at a time and continue to beat until mixture forms stiff peaks. Add lemon juice. Line a baking sheet with foil or wax paperContinue reading “Merengue Cookies”