Cooking, eating, Food

Budget-Friendly Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad

Chicken Recipe

chicken recipe dr martha castro noriega tijuana

Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget-friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.

chicken recipe enjoy dra martha castro tijuana

Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken. 


1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

scallions, finely chopped

1 tbsp. tarragon, chopped

small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

  1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
  2. While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of the chicken and put heavy cans in a skillet (the contents won’t cook) to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered until cooked through, 2 to 3 minutes more.
  3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
  4. Fold parsley into potato salad and serve with chicken.

food chicken recipe to enjoy dra martha castro noriega tijuana

Cooking, eating, Food

Turkey Salad Recipe Tempting Food for a Happy Monday!



turkey food dinner cooking eating dra martha castro noriega tijuana mexico california usa
  1. Apple brined
  2. Garlic butter
  3. Citrus herb buttered roasted
  4. Spatchcocked with anise and orange
  5. Bacon wrapped Ranch-seasoned roast
  6. Barbecue
  7. Zesty italian
  8. Maple glazed
  9. Roasted vegetable
  10. Grilled Tuscan style
  11. kale pomegranate orange salad and a special kind of turkey recipe


turkey food dinner cooking eating dra martha castro noriega tijuana mexico california usa


300g kale
​150g pomegranate seeds
3 oranges
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
​Pecorino or parmesan (optional) 

REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy!  😊


Prepare your kale, cutting into pieces to your liking. Peel the orange and have the pomegranate seeds ready.

Make the dressing by mixing the olive oil, the Sparkling Ice orange and mango drink and the juice of half an orange. Pour the dressing over the kale and rub in to the leaves for 2-3 minutes. This stage, sometimes called massaging the leaves, is really important as it helps the citrus dressing to make the leaves much softer. Enjoy!

REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy!  😊

Cooking, eating, Food

Delicious Lamb Recipe Your Loved One will Adore You Even More!


lamb recipe delicious dra martha castro noriega tijuana


  • 4 tbsp rose harissa pesto (see Know-how) or 2 tbsp harissa paste
  • Finely grated zest and juice 1 lemon

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • Small bunch fresh coriander, leaves and stalks chopped

  • 2.2-3 kg easy-carve leg of lamb (see Know-how)


  • 1 cucumber, halved, deseeded and sliced

  • 300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)

  • 100g whole skin-on almonds, toasted in a dry panSmall bunch fresh mint, choppedHandful fresh flat leaf parsley, chopped

  • 2 tbsp argan oil (see Know-how)

  • 2 tsp runny honey

  • Juice 1 lemon125g

  • pomegranate seeds

  • Roast potatoes to serve

lamb recipe dra martha castro noriega tijuana


Heat the oven to 160°C/140°C fan/gas 3. Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl.

Put the lamb in a roasting tin and rub with the marinade (see Make Ahead). Roast for 30 minutes, uncovered, then pour 300ml water around the lamb and cover the tin tightly with 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.

Transfer the meat to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs. Drizzle with the argan oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. Serve dish, carved into slices, with the salad and crispy roast potatoes.

lamb delicious dra martha castro noriega tijuana

Follow Me On Instagram

refreshing dra martha castro tijuana mexico
Cooking, eating, Food

Exotic Tropical Delicious Salad Recipe To Make You Happy And Eat Healthy!

cooking food dr martha castro noriega mexico


(with pineapple, cucumber and charbroiled chicken)


Refreshing pineapples!

cooking food dr martha castro noriega mexico

1/3 cup (80ml) pineapple juice
1 tablespoon brown sugar
1 tablespoon soy sauce
500g Chicken Thigh Fillets, chopped
1 small pineapple, peeled, thinly sliced crossways
200g pkt 4 Leaf Salad
250g cherry tomatoes, halved
1 carrot, peeled, cut into long matchsticks
1 small red onion, thinly sliced
1 Cucumber, halved lengthways, thinly sliced

cooking food dr martha castro noriega mexico


1. Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.

2. Heat a barbecue grill or char grill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

cooking food dr martha castro noriega mexico

3. Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.

4. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.

5. Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.

Cooking, eating, Food

Exotic Tropical Recipe Of The Week: Creamy Jalapeño Dip Or Dressing

cooking food dip dr martha castro noriega mexico

A base of homemade ranch dressing is flavored with fresh jalapeños, cilantro, and tomatillo salsa in this Creamy Jalapeño Dip,


•2 fresh jalapeños, •1/3 cup packed fresh cilantro leaves •1/2 cup good-quality mayonnaise •1/2 cup sour cream •1/2 cup buttermilk •1/3 cup tomatillo salsa •1/2 teaspoon garlic powder •1/4 teaspoon onion powder •1/4 teaspoon salt, plus more to taste •Freshly ground black pepper, to taste

cooking food dip dr martha castro noriega mexico


Once you gather your ingredients, simply give everything a good puree in the old blender or food processor, and voilà, silky, flavorful Creamy Jalapeño Dip/Dressing!

You can add this delicious dressing on top of enchiladas

cooking food dip dr martha castro noriega mexico

…or dip these delectable French fries in it!

cooking food dip dr martha castro noriega mexico

…And on top or in some scrumptious mini shrimp tacos!

cooking food dip dr martha castro noriega mexico
Art, Food, Motivation

4 Beautiful Edible Flowers Ideas to Please Your Palate


A plate of Yum Samoen Prai Bussaba, which includes Herbs and Flowers all mixed in a salad. This delicious plate is served on a Bangkok five-star hotel’s floral banquet menu.

food eating dr martha castro noriega mexico

Squash Blossom, Avocado, and Butter Lettuce Salad

Quick, delicious, and pretty, too, this salad is nice for a special warm-weather luncheon.

food eating dr martha castro noriega mexico

Strawberry Rose Cupcake

A few scattered rose petals on a plain cupcake can add a real wow factor. But when your guests bite into these strawberry-rose jam-filled treats, you’ll really be hearing the oohs and aahs

food eating dr martha castro noriega mexico

Avocado Appetizer with Chive Flowers

food eating dr martha castro noriega mexico
tempura dra martha castro tijuana baja california mexico los angeles usa america
Cooking, Food

Tempura Zucchini Flowers Steak and 1 Exotic Easy Recipe

Tempura Zucchini Flowers Steak

tempura dra martha castro tijuana baja california mexico los angeles usa america

Food that is cooked and served on a plate in a creative and artistic way to satisfy your vision and leaves a unique flavor on your palate, is the kind of food that also feeds your soul.

tempura dra martha castro tijuana baja california mexico los angeles usa america


Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. …

Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.

Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili if you like.

tempura dra martha castro tijuana baja california mexico los angeles usa america

tempura dra martha castro tijuana baja california mexico los angeles usa america

Please, be kind to yourself. I wish you the best in life, prosperity, happiness, love and health.” Sincerely, Dr. Martha


Beauty, Food

Delicious Salmon and Creamy Feta Cucumbers Recipe #390

delicious salmon free recipe





1 tbsp. olive oil
2 lemons
4 5 oz. skinless salmon fillets
Kosher salt and pepper
1 lb. seedless cucumbers, sliced on a bias
3 oz. feta cheese
1/4 c. plain Greek yogurt
1/4 c. small mint leaves, roughly chopped


delicious salmon free recipe



Heat oil in a large skillet on medium. Halve 1 lemon and place halves, cut sides down, in the skillet.

Season salmon with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 6 minutes per side. Transfer salmon fillets to plates. Transfer lemon halves to a cutting board and cut each in half.

Meanwhile, in a large bowl, toss cucumbers with 1/4 tsp salt. Finely grate zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice.

Add feta and yogurt and puree until smooth.
Toss with cucumbers to coat, then fold in mint and freshly cracked pepper. Serve with salmon and a charred lemon wedge for squeezing.




dra martha castro noriega tijuana


[the_ad_placement id=”adsense-in-feed”]

Beauty, Cooking, Food

Delicious Cheesecake Made of Cookies and Cream To Make You Happy! A 356

cheesecake cookies





1 1/2 cups crushed creme-filled chocolate sandwich cookies (15 cookies)

2 tablespoons margarine or butter, softened 


3 (8-oz.) pkg. cream cheese, softened

1 cup sugar

3 eggs

1 cup whipping cream

2 tablespoons margarine or butter, melted

2 teaspoons vanilla

1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)





Whipped cream

Crushed creme-filled chocolate sandwich cookies


1. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.



2. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.


3. Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.



4. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.

5. Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.


[wpedon id=”2447″ align=”center”]

[the_ad_placement id=”into-the-content”]