Homemade Sprite? A couple days ago I was really wondering if it was possible to make Sprite from scratch. I recorded a little YouTube short and I called it How To Make Homemade Sprite. So if you love Sprite, Starry, or 7 up, then you […]
Pop Tarts are the Best Hey everybody! This is a special post because I am starting a new series on my YouTube channel called making nostalgic snacks from my childhood. I am starting off by making a classic flavor: Strawberry Pop Tarts. Pop Tarts were […]
If you’re wondering what espresso cinnamon rolls are, they are a delicious take on traditional cinnamon rolls. It is a combination of soothing sweetness of cinnamon with the rich flavor of espresso. Espresso powder is typically added to the dough, and for an added kick, the filling mixes sugar, cinnamon, and additional espresso.
In these cinnamon rolls, you can really taste a little bit of that espresso and you can really taste the maple in the cream cheese frosting.
When it comes to making cinnamon rolls or any kind of bread, the best advice I can give you when you want to start and proof your dough is to get a pot full of boiling water and put the dough covered in plastic wrap in a turned off oven. It’s faster to proof and you won’t have to wait an hour for the dough to rise. Since I don’t have a proofer, this is the best method for me.
And if you’re wondering where I got this recipe, this recipe is sponsored by my friend Madeline from Culinary School. She inspired me to make this recipe on my YouTube channel and she had the passion to let me try her recipe.
There was one YouTube short I posted about a month ago and we were trying each other’s dishes. I tried her Homemade Espresso Cinnamon Rolls while she tried my Homemade Chicken Pot Pie and my Homemade Banana Pudding. We loved each other’s dishes and to this day we couldn’t stop thinking about how good it was.
A couple of items I’d like to point out about this recipe:
I am Obsessed Homemade Chicken Pot Pie There’s something about chicken pot pie that feels like home. It’s warm, creamy, and packed with flavor in every forkful. Whether it’s a chilly night, a busy week, or I just want something filling and comforting, this dish […]
I Love Krabby Patties If you grew up watching the show SpongeBob, then you already know that this recipe is iconic and legendary. It’s juicy, mysterious, and somehow always looked perfect on screen that I really wanted to try this when I was a kid. […]
Moving to Panamá was a life change for me of how nice it is.
I moved to Panamá on March 7th 2022 to start my junior year, learn Spanish, and start a new chapter.
The school year differs significantly between states; in Panama, it runs from March to December, whereas in the United States, it runs from August to May or, depending on the state, from September to June.
Everything seemed so unfamiliar to me when I entered my junior year of school. I attended a bilingual private school. The majority of the teachers and all of the students spoke English. The professors of arithmetic, geography, art, and Spanish were the only ones who didn’t know any English at all.
Since I attended a small school, everyone in my grade was in the same class on the first day of junior year. Since I didn’t know a single word of Spanish, my classmates were always willing to help. I always felt included, and I liked making new friends along the way.
There are a lot of mixed-race and foreign-national persons living in Panama.
It is always humid but cool everyday in Panamá.
You can surf, ride bikes on the streets, look at the view, go to the beach, and eat so much heavenly food you can never get in America.
One of the best (and weirdest) things about Panamá is that Sundays are party nights. Every Sunday evening, people go all out at Amador Causeway—where I lived when I first moved there—and Casco Viejo. Sundays are all about relaxing and socializing before the workweek starts, and with many people off, the city comes alive with music, food, dancing, and outdoor fun.
As an American, I never understood why Fridays and Saturdays weren’t party nights. Growing up, Sunday nights always meant school and tests the next day—so partying felt wrong. Now that chapter’s over, and sadly, I’m back in the States.
But visiting Panamá is fantastic, and the prime time to go is between December and April for the best weather. Have a safe trip!
Brown Butter Pecan Sandies are The Best The one thing about pecan sandies or cookies in general is that you have to use brown butter. Lots of times in the past I would make a couple errors about the cookies. Not that they tasted bad […]
Happy Valentine’s Day Everybody Growing up I always saw the Valentine’s Day Sugar Cookies in the stores, I used to beg my parents to buy them for me because I just loved them. I don’t know what it was but they were just amazing. The […]
If I see cauliflower pizza on the menu, I’m definitely curious. I love pizza, but sometimes you want something lighter that still feels filling. This is one of my favorite ways to enjoy pizza without feeling weighed down afterward. The crust is crispy, the veggies are fresh, and everything comes together perfectly. It is gluten free, carb free, loaded with veggies, and really cheesy.
Spinach, kale, and mushrooms are a great combination because they bring flavor, texture, and balance to the pizza. It’s healthy, satisfying, and still feels like comfort food. This is one of those dishes you can enjoy without guilt and still feel like you treated yourself.
Ditch the flour, cut the carbs, and embrace the cauliflower. This is the Ultimate Pizza Crust and it will change your life. I know what you are thinking – you just want to go to a pizza place and order pizza. Trust me on this one because this isn’t just a trendy substitute; it’s a game-changer for anyone looking to cut carbs, sneak in extra veggies, or simply try something new and exciting.
From selecting the right cauliflower to mastering the baking process, I’ll share my tips and tricks for achieving a crispy, sturdy crust that can hold all your favorite toppings. Get ready to experience pizza in a whole different level because you know what they say “Don’t knock it until you try it.”
The most important step is squeezing all the water out of the cauliflower. Too much moisture will make the crust fall apart.
Baking the crust first helps it get firm and crispy before adding toppings.
Use parchment paper so the crust doesn’t stick to the pan.
You can use fresh or frozen cauliflower rice, just make sure it’s fully drained.
Don’t overload the pizza with toppings or it will get soggy.
Fresh vegetables work best for flavor and texture.
I Love Stranger Things Hello Stranger Things fans. Today I am making Erica Sinclair’s Knockout Pie inspired by Season 5 of Stranger Things. Ever since Season 5 came out, I’ve been so addicted to Stranger Things that I just can’t stop thinking or talking about […]
Hey guys, if you want to see what else Sazón has been up to, go check out his YouTube shorts that he has been posting for the past few months. You won’t just see cooking videos because you are going to some shenanigans going on […]
On Cinco de Mayo I made a refreshing cocktail and Nel asked if I could show his audience how to make it. We recorded a quick YouTube video and I called it a Mexican Moscow Mule, but I stand corrected. It makes no sense to call it Mexican and Russian at the same time, right? So, it’s called a “Mexican Mule!”
Oh, I guess I should introduce myself. I’m NelSazon’s Dad, Mel. My son Nel is a serious foodie and he loves to cook, as you may already know. Ever since Nel was about 7 years old he would watch me grill during barbecues and he would always ask to help. He even started taking notes as he got older.
This kid has the work ethic and necessary discipline to be a success in the field of cooking. He is eager to go to any cooking class available to him. He loves going to foodie events. He’s begged to start a YouTube channel for years. He never gave up asking. Finally, my wife and I allowed him to start filming his cooking at age 13. Once he uploaded his first video his interest in sharing recipes with the world quadrupled! I’m a very proud Dad.
So, back to the Mexican Mule. This is for adult audiences so kids, only allow your parents to try this at home! The Mexican Mule can be enjoyed all year round, but I came up with this concoction on Cinco de Mayo. I mean, what’s Cinco de Mayo without tequila? Forget a margarita. Well, maybe not forget, but try a more chic tequila drink. There are only 5 items you’ll need so this recipe and the prep is quite easy.
As a fan of the famous Moscow Mule which uses vodka and ginger beer, the Mexican Mule replaces vodka with tequila. There are plenty of variations of the Moscow mule, but I have to say this is at the top of my list of mule drinks. The Mexican Mule is such a refreshing drink. We live in Florida and it’s hot most of the year and a cooling lime infused cocktail like this is perfect on hot humid days.
My recommendation is to use a reposado style tequila. Reposado tequila is perfect for mixed drinks. It is aged for 2 months to a year in white oak. The flavor of blue agave and slight aging gives this tequila a more mellow, rounded flavor.
In this recipe I used Herradura Reposado Tequila. Herradura is actually aged for 11 months in oak barrels. A little history lesson: It is the first reposado tequila invented in 1870. Herradura is made in a place called Hacianda San Joe del Refugio. According to herradura.com, this is the last tequila-producing Hacienda on the planet. What’s a Hacienda? They are profit-making large estates built in the 18th or 19th century. The owner of the hacienda’s were called hecendado or patrón. Now, if you have a favorite tequila like Patrón, by all means use what you like best in the Mexican Mule.
In case you’ve never had one before, ginger beer is not “beer” at all. It’s actually a soda. It’s very close to ginger ale except the ginger is a lot stronger. There are certain ginger beer brands that are so strong I can’t even drink them.
My wife is a huge fan of strong ginger beer, however she grew up drinking ginger tea when she was sick as a child. It’s an old Filipino remedy. Ginger beer is quite popular in Jamaica and the Caribbean Islands. It used to be that we could only find ginger beer in specialty Caribbean grocery stores. With the resurgence of the Moscow Mule, ginger beer has become quite the popular mixer.
Some ginger beer brands are very sweet to counteract the harshness of the ginger. I don’t like drinks with too much sugar content, so I found a brand that I enjoy; Fever-Tree Ginger Beer. It’s lower in sugar and has a softer “bite” than cheaper versions of ginger beer you may find in the grocery store. The ginger comes from 3 areas of Nigeria and the ivory coast making this ginger beer somewhat special. Fever Tree’s Website actually boasts that this drink has a long lasting “ginger character,” is award winning and is perfect for a Moscow Mule. I’d say it’s perfect for any mule drink.
Oh and what are the 5 items to make a Mexican Mule? It’s simple:
Well, it’s an honor to guest write for my son’s blog. I hope his “adult” readers can enjoy this one of a kind cocktail. I also hope that I’ll get a chance to share more adult libations with you in the future.
Enjoy!
Super Easy Blueberry Pancakes These blueberry pancakes are so easy a 13-year old can make them…literally. I use a mixing bowl, a whisk, a spatula and a cast iron griddle that my Uncle Lonnie gave us for Christmas. Since we have a gas stove I […]
Curry Chicken Is My Favorite One of my favorite meals is Curry Chicken. I love all types of curry dishes. As you may be aware curry tastes different everywhere you go. I have had Indian curries, Asian curry, West Indian or Caribbean curry. Within those […]
If I see macaroni and cheese on a menu I’ll usually order it. God forbid my mom makes a Thanksgiving dinner and the mac and cheese isn’t included. Well, that has not actually happened, but she knows better than to make only one pan. It’s the first dish we run out of during the holidays. I probably love it more than anyone in the family. For some reason she only makes it on occasion, so I learned her recipe. I want mac and cheese all the time. I like all types of mac and cheese, but my favorite way to cook it is with hot dogs. Add a salad and you have a full meal. (Don’t forget to eat your veggies).
A couple of items I’d like to point out about this recipe:
This recipe works well as a stove top mac and cheese. I figured that out because I couldn’t wait to eat it one day, so I skipped putting it in the oven.
You can also pour the cheesy dog combination into a casserole dish and bake it for 20 min at 350 degrees. If you don’t add the hot dogs to the dish, it’s basically my mom’s macaroni and cheese casserole.
In the video demo I actually make mac ‘n dog with beef sausages. You can add any type of protein you like or leave the meat out.
The key to the perfect cheese sauce isn’t the cheese. It’s the bechamel sauce. Bechamel is the base, so if it tastes good, your mac and cheese will taste good.
Use real butter. Never use margarine. It isn’t better for you. Real is always better.
You can use more or less milk to make it the consistency you prefer.
Make this with real cheese! Not out of powdered cheese or cheese sauce.
You can use any cheese you like. I always start with sharp cheddar and I like to add in 1 or 2 special cheeses. In the video I use gruyere, but I’ve used asiago, parmesan, monterey jack, colby, you name it.
Some people like breadcrumbs on top of their mac and cheese, but I don’t like it that way. Not even in the oven. Feel free to add breadcrumbs if you want to.
I want to encourage you to get creative with this dish. Add in whatever meat, cheese or topping you like. Once you get a hang of making the bechamel sauce the sky is the limit.
My name is Chef NelSazon and you guessed it, I love to cook. I decided to become a chef when I was 9 years old. My love of cooking came from my love of eating all types of food from different cultures. My cultural background is Dominican, Filipino and Black American. So, naturally I love Spanish cooking, Asian Cuisine and Southern Soul Food. Since I'm a child foodie of foodie parents my young palate was opened to many different cultures outside of my background and I love learning to cook what I eat. I was trained at home and at Summer Culinary Camps. I am currently in Middle School and I'm 13 Years old. Everyday I ask myself, "What shoud I cook for dinner?"
My name is Chef NelSazon and you guessed it, I love to cook. I decided to become a chef when I was 9 years old. My love of cooking came from my love of eating all types of food from different cultures. My cultural background is Dominican, Filipino and Black American. So, naturally I love Spanish cooking, Asian Cuisine and Southern Soul Food. Since I'm a child foodie of foodie parents my young palate was opened to many different cultures outside of my background and I love learning to cook what I eat. I was trained at home and at Summer Culinary Camps. I am currently in Middle School and I'm 13 Years old. Everyday I ask myself, "What shoud I cook for dinner?"
