Category: Johanny’s kitchen

Quinoa Salad (Ensalada de Quinoa)

Mixed with lime juice, cilantro, onions and tomatoes, this quinoa salad is a light and refreshing alternative to any grain dish.

I remember the first time I tried quinoa salad, as I was teaching a class one of my participants brought quinoa for us to try–I felt in love! How can something so healthy have such a delicious taste? It was my first time eating quinoa, which by the way it has become a staple ingredient in my household.

This ancient grain is high in protein, has a nutty flavor and it is a great substitute for rice or any other grain. The quinoa grain is well-known in South America, however today it has become increasingly popular in many other countries.

Quinoa has a mild flavor– Mix it with your favorite ingredients and the cooked quinoa will absorb all the yumminess.

Today’s recipe has some of my favorite flavors: cilantro and onion.

Check the recipe below and let us know your thoughts!

Happy Cooking!


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Quinoa Salad (Ensalada de Quinoa)
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Quinoa Salad (Ensalada de Quinoa)
Print Recipe
  1. Combined the quinoa, salt and liquid in sauce pan or rice cooker. Bring the mixture to a boil on high heat, then lower the heat and simmer covered until quinoa is tender but still chewy. (about 15 to 20 minutes). Turn it off.
  2. In another bowl combined the rest of the ingredients. Add the quinoa to the mixture of vegetables. Taste for flavor and add more salt if necessary. Let it chill in the refrigerator for a least 20 min. Enjoy!
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Delicious Matcha Cupcakes with Green Tea Frosting!

These Matcha Cupcakes are easy to make and so delicious!

I love to bake and if there’s one food trend I LOVE incorporating with my recipes, it would have to be MATCHA! This delicious green tea extract has been used in so many drinks and dishes that I decided to create my cupcake recipe for a change. It was one of the best decisions I’ve ever made because once I bit into this creamy frosting and cake texture, I was wowed and kept coming back for more. Of course, I left some for my loved ones to taste as well!

Whether you want to make some for Christmas (it’s green for the festive vibe!) or just because, then here’s my perfect Matcha Cupcake with Green Tea Cream Cheese Frosting recipe!

Matcha Cupcake with Green Tea Cream Cheese Frosting

This bittersweet Matcha Cupcake recipe has the perfect balance of flavors, from the green tea extract down to the cream cheese frosting. It’s also very beneficial for your health, which is an enormous and delicious plus for sweet tooths out there.

Preparation time: 15 minutes
Cook time: 20 minutes

This recipe serves 12 cupcakes.

• 1 1/4 cups of all-purpose flour
• Half a teaspoon of baking powder
• Quarter teaspoon of baking soda
• One tablespoon of powdered Matcha Green Tea sifted
• Pinch of salt
• Two eggs
• Half a cup of sifted brown sugar
• Half a cup of softened unsalted butter
• Half a teaspoon of vanilla extract
• 3/4 cup of Greek yogurt

• One package of cream cheese (eight ounces), softened
• Three tablespoons of Greek yogurt
• Two teaspoons of sifted powdered Matcha Green Tea
• One cup of sifted powdered sugar


  1. Preheat the oven to 350 degrees Fahrenheit while adding cupcake liners to the muffin tin.
  2. Mix all the dry ingredients (except sugar) in a bowl and set aside
  3. Use an electric mixer to beat the eggs and sugar until it has a creamy consistency, preferably around three minutes.
  4. Add the butter and vanilla extract into the egg mixture, mixing it for another three minutes before adding the Greek yogurt.
  5. At a low speed, slowly add in the dry ingredients until everything is just combined.
  6. Fill the cupcake liner only about 3/4 of the way batter.
  7. Bake the cupcakes for about 15 to 17 minutes. You can also use toothpick test to see if it come out clean (meaning it’s ready)
  8. Allow it to cool while you make frosting.
  9. Beat the cream cheese and Greek yogurt together, then add the Matcha Green Tea Powder and sugar. Mix until light and fluffy.
  10. Once the cupcakes are cool, pipe the frosting on the cupcakes. Serve and enjoy!

Pro-Tips You Should Take Note Of
Here are some tips I learned along the way to make this recipe even better:

• Always make sure that you use fresh ingredients. Avoid letting them sit on your kitchen top for long while you’re baking. Take note that cream cheese can only sit out for a short period of time!
• While you can use any type of green tea powder, make sure that it comes from a reputable brand and without any artificial flavorings or preservatives that would ruin its flavor.
• While I recommend you to eat it while it’s hot, you can still store it in your fridge for three days at the most before it spoils. Do NOT reheat the cupcakes, as the green tea cream cheese frosting would melt! You will know if the cupcakes shouldn’t be consumed if it looks soggy or with a different smell and look.
• When piping the frosting, do so carefully but with speed, since forming the frosting too slowly or quickly would make it look sloppy. Practice makes perfect here!
• Avoid over-beating the ingredients, as this will make the cupcakes stiff and unpleasant to chew. You can use a spatula to beat it slowly instead of a mixer. Also, avoid using too soft butter or cream cheese, since it will end up making the cupcakes have a too-soft consistency.

I hope you enjoyed my Matcha Cupcake recipe. You can take this dessert with you anywhere, and anyone will enjoy it. As long as you avoid making the same baking mistakes and put your hobby of creating sweet delights into the passion, then this recipe will be such a hit. Comment down below if you’ve got more tips or suggestions to make this Matcha Cupcake recipe even better!

Author bio:

Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hope be able to contribute to your cooking experience through this./

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Grilled Mediterranean Lamb Chops

Marinated in a delicious combination of rosemary, garlic, lemon, and olive oil, these Mediterranean Lamb chops are a great addition to your Summer meals!

I’ve always wanted to make lamb chops, but for some reason I was always scared–Little did I know that lamb is rather simple to cook! In the Dominican Republic it is not very common to eat this delectable meat, however Lamb has always been one of those exotic meat (at least for me) that I eat every time I get the opportunity.

For many cultures sheep meat or Lamb is very popular. In fact, Lamb is one of the earliest proteins consume by humans. In the Caribbean is more common to eat goat meat instead of sheep; both meats have a similar flavor and are seasoned the same way.


Garlic, rosemary and olive oil are very common ingredients in Mediterranean cuisine and they go really well with lamb.

Grilled Mediterranean Lamb Chops


  • 4 to Lambs chop
  • 2 garlic cloves, minced
  • 1 tablespoon of fresh rosemary leaves, minced
  • the zest  of one lemon
  • 1 tablespoon of fresh lemon juice
  • 2 tablespoon of olive oil
  • salt and pepper to taste


  1. In a large storage bag place the chops along with the minced garlic cloves, rosemary, zest on one lemon, and lemon juice, olive oil, salt and pepper.
  2. Seal tight, massage and let it marinate for a least an hour in the refrigerator. Remove from the refrigerator at least 15 minutes before grilling.
  3. Heat the grill or a grill pan to high heat, sear for about 4 minutes. Flip the chops and cook for another 4 to 5 minutes for medium to well-done.
  4. Serve with veggies or rice.

With just a few ingredients you will have a delicious meal in no time!

Did you like this recipe for grilled Mediterranean lamb chops? Share with us!

Happy Cooking!


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Chiles Guajillos Sauce (salsa de chiles guajillos)

This Chiles Guajillos sauce goes really well with beef, pork and chilaquiles! Make it for you next family gathering.

What’s Chile Guajillo?

Guajillo Chile is a dry chili commonly used in Mexican cuisine. The dry chilies are used in the preparation of sauces for different types of meats, and to prepare authentic Mexican dishes such as chilaquiles, tamales and Mole.  They are known for their deep red color, and compared to other chilies, they are relatively mild.

A good friend of mine shared with me this easy recipe for chiles guajillos sauce, and today I want to share it with you!

The sauce can be made in big batches and save it in the fridge, but I recommend not to leave in the refrigerator for more than a week.

Chiles Guajillos Sauce ( salsa de chiles guajillos)

Yield about 2 cups


  • 6 Chiles Guajillos
  • 3 medium red tomatoes
  • 2 garlic cloves
  • 1/4 teaspoon cumin
  • 1 cup of hot water
  • 1 tablespoon of canola oil
  • salt to taste


  1. In large skillet over medium-high heat, toast the chiles for about 30 seconds, pressing each one and turning once. Transfer to a plate and let them cool before removing most of the seeds and the stems.
  2. Place toasted chilies, the tomatoes, garlic, cumin, salt and hot water in a blender. Blend until smooth.
  3. Heat the oil in a deep sauce pan over medium-high heat. Cook the sauce stirring occasionally; Lower the heat, cover and let it simmer for about 20 minutes.
  4. Taste for salt and add more if necessary.
  5. Now your sauce is ready for any recipe that requires guajillo sauce!

As you can see, the sauce has a deep red color and it will make any dish stand out!

Have you ever tried Chiles Guajillos? How do you prepare them? Share with us!

And don’t forget…

Happy Cooking!



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