chicken, One Pot Meals, Uncategorized

My One-Pot Chicken Stir-Fry

Hey There Foodies!

Today I am bringing you one of my favorite recipes. Stir fry! Anyone who knows me personally knows how incredibly obsessed with these I was at one point. They are super quick and easy. They are perfect if you are coming home tired from work and need something wholesome but comforting.

Stir fries can be made with virtually anything. I happened to go with these ingredients, but you can go with whatever you happen to have on hand.

one pot stir fry graphic

I remember my mother used to make these a lot when she was working. When we got our first wok it was the coolest thing ever…well at the time. It rusted and was used until it couldn’t do anything else without burning it.

I hope you guys enjoy this recipe!

Please share and post your pictures either here or tag me #tctastytravels on IG.

Signing off,

Tasha C.

Recipe Credit: Tasha C .
Photo Credit: Click here

COPYRIGHT © 2018 · Tashalee’s Tasty Travels


desserts, No Bake Desserts

No Bake Fruity Cheesecake

Hello Foodies!

I hope you enjoyed the last recipe I shared with you. It feels great to be back in the swing of blog writing. The best part about having a blog is that they are super personal. When you follow a blog, it isn’t just because you felt like it. It is because you felt a connection to their page or them as an individual. The world we live in today allows us to be more connected with people. This blog is just another way to show who I am, what I am about to the world.

One of my favorite cereals of all time is Fruity Pebbles…Fruity Dyno-Bites…they are practically one and the same. One just happens to be more affordable than the other. Simple as that really. Years ago, back in the time of Tashalee’s Tasty Treats, I made a fruity pebbles cupcake that consisted of a white cupcake speckled with fruity pebbles, and a whipped cream frosting garnished with fruity pebbles. The idea was to make it taste like you were eating a bowl of fruity pebbles but in cupcake form. It was divine! Back in that time period, I was super creative when it came to my cupcakes and pastries. You will learn more about it as you continue to follow this blog.


I saw a video on Facebook and it was a tutorial on how to make a no bake fruity pebbles cheesecake. First and foremost, I was already sold on the idea of it being no bake simply because it was hot and humid that day. It is safe to say that I do not bake once the temperature hits the 80s.

The recipe I found came from PopSugar. But of course, I made some modifications of my own. It was easy to follow. When I made it, I ended up not using sour cream, and I used less sugar thinking it would’ve been too sweet. So lesson learned, use the full cup of sugar…oh I also ended up with extra salt because I didn’t measure it out…I eyeballed it…and a whole stick of butter for the crust which wasn’t bad but I think half would’ve sufficed…oops..What can I say? I was trying to be Below is the modified recipe with the correct amounts of ingredients. One important thing is to make sure you either put parchment paper or anything to prevent the crust from sticking to the pan. Otherwise, half of your crust will stay stuck to the pa.

Fruity No Bake Cheesecake

Although I went my own way with certain ingredients, the cheesecake was still very good. I cannot wait until I try a variation of this cheesecake. My next project will be using cocoa pebbles with chocolate cheesecake. Stay tuned for that guys!

I hope you enjoy the recipe. Feel free to comment below and share. You can also share pics of your own. Tried out this recipe? Post your pic down below or #tctastytravels #fruitynobakecheesecake on IG!

Signing off,
Tasha C.


Mami’s Carne Guisada (Beef Stew)

A few weeks ago, I shared a picture of a Carne Guisada my mother made. It was the best thing in the world. I think I was sick and it was the only thing I could keep down and actually taste. For those who don’t know what it is, it is Puerto Rican Beef Stew. It is different from the American Beef Stew because of the seasoning and the vegetables that go in it.

Carne Guisada is usually eaten with white rice or mofongo. I’ve eaten it with both and I love them equally. It is the ultimate comfort food. I always get super sleepy after eating this dish. I can definitely say that it is a staple in my home. When anyone is feeling down, a guisada is always what the doctor orders here. It is one of the many comfort foods I have grown to truly love over the years. It doesn’t have a lot of ingredients. You can throw everything in the pot and just leave it alone for a few hours on low. This makes for a much tender and chewier meat.

Carne Guisada Pinterest Graphic

I hope you guys enjoyed this recipe from my lovely mama.

Please share and post your pictures either here or tag me #tctastytravels on IG.

Signing off,

Tasha C.

COPYRIGHT © 2018 · Tashalee’s Tasty Travels


My Fudgy Black Bean Avocado Brownie

Hello my lovely foodies!! Today I bring you something slightly different from what I normally do. It is a healthy alternative to a favorite of mine….brownies. So diabetes, high cholesterol, high blood pressure, etc. runs rampid in my family. One would imagine that I would watch what I eat more which I actually do and not indulge at all which I don’t do at all. In fact, I do research to still be able to enjoy the things that I love without having to give it all up and stay miserable. I am working on a few healthy alternatives to some of the pastries I adore. Now it is tricky because, in order to make something reduced fat, you need to cut out the oil and butter. Then to take out the bad carbs, you have to find an alternative to which flour has health benefits. If you are trying to reduce the amount of sugar, you are switching to something with a lower glycemic index. The important part is also adding protein and other ingredients that are not only healthy but also don’t diminish the quality of the actual pastry. People don’t realize how much science and chemistry really goes into baking. Ironically enough, science and math were my two worse subjects in high school. I was inspired by this recipe.

The brownie. I’ve tried this recipe 2 ways. The original way which didn’t have avocado in it, and then I tried it the way I have it written out below. I have to tell you, the first way was terrible. It was too heavy, lacked sweetness, and it was just overall just bad. I don’t believe in throwing out food or desserts but that one just had to go. I didn’t give up because I was on a mission to prove a particular health nut wrong that it was possible to not only make a healthy pastry but not compromise flavors. This particular person believed that it didn’t matter how it tasted, as long as the ingredients were healthy. Ummmm….NO.

I tried it one more time. Only this time, I added avocado to it and praise be to the man up above I finally found it! It worked.  It was nowhere near as heavy as the last brownie I tried making. You don’t taste the avocado or the beans. It tastes like a regular fudgey brownie with all the sinful deliciousness and none of the guilt from eating something bad. I am not a doctor. I am not FDA approved. But I do recommend this recipe for anyone watching their diet. I don’t have the exact calories or anything like that but the recipe will break down the health benefits of each ingredient.

Black bean and Avocado Fudgy Delight Brownies with Avocado Frosting (1)

Again, I am not a doctor. I have simply just done research on Google and other websites to find out about the health benefits of the ingredients listed above. My father is diabetic and we did a test. We had him test his blood sugar before he consumed a piece of the brownie and after. His blood sugar did not spike or rise to epic proportions. So the brownies are diabetic friendly. How did your brownies come out?

Comment below and share pics, tips, or any other experiences with this type of baking.

#tctastytravels on IG with #avocadobrownies

Signing off,

Tasha C.

chicken, Entrees, Non dairy, Recipes

My triumphant Return and I brought Cilantro Lime Chicken

Hello Foodies!

Hope you all are enjoying Labor Day. I am sure most of the children have begun to go back to school and here in New York, they go back this week. Today, I am bringing you a recipe that is super quick and easy to make along with the side dishes. With the back to school shuffle, who has the time to make a great tasting, nutritious and monster dinner? No one really. So why not give you guys a recipe that will taste like it took hours when it took less than 1?

It is September and the Summer weather really isn’t over, I live in NY. We just had a heatwave and are expecting another one next week. I needed something refreshing and filling because when the weather is this uncomfortable I need something that will hit the spot and not make me feel disgusting. The original recipe came from a food blog called Sally’s Baking Addiction. I was sold by the idea of cilantro and lime together. You can find the original recipe here.

While I do love her recipe, I made a few changes due to me being lactose intolerant. Instead of heavy cream, I went with coconut cream. Instead of unsalted butter, I went with canola butter and I reduced the salt in the recipe. You are in no way obligated to make it this way, you are more than welcome to do it with regular dairy. Now on to my version of the recipe….


You can serve this with potatoes or rice. I have tried with both and I like them equally. If you can’t do potatoes, you can go with the pureed cauliflower or the riced cauliflower. Either way, you go with what works for you and your diet.

Tried out this recipe? Post your pic down below or #tctastytravels #cilantrolimechicken on IG!

Signing off,
Tasha C.

Recipe: Tashalee C.
Image: Taste of Home

COPYRIGHT © 2018 · Tashalee’s Tasty Travels


Puerto RIcan Cuisine, Recipes

Puerto Rican Day Parade – Arroz Con Pollo and Tembleque Recipes

Good Morning Foodies!

I hope you are all enjoying your morning java. I always like to thank you guys for taking to the time to come to my page because you could’ve clicked on any other blog, but you came to mine. Today is The 2018 Annual National Puerto Rican Day Parade in New York City. Puerto Ricans and just about anyone will be lining up along the Fifth Avenue from 44th Street to 79th Street to celebrate the 61st annual festival.

This year it will mean a lot more to those who go because of Hurricane Maria. It has been several months after the hurricane devastated the island and had a final death toll of 4,645. I could sit here and get into my feelings of how the government handled everything after the hurricane hit but I am a firm believer in not sharing my feelings on politics with people, especially with who is currently in office. For everyone going, this is about showing our solidarity, our strength and the spirit we embody. Somos unidos! Puerto Rico will rebuild and come back stronger.

In honor of the Puerto Rican Day Parade, I decided that for the whole month, I will be sharing some of my mother’s best and most epic Puerto Rican recipes. I used to not have a thorough understanding of my culture or what it meant to be Puerto Rican when I was growing up. Then, I started to appreciate everything we had to offer from our music, our food, to our language and traditions. I couldn’t be anymore proud to represent my heritage. I am also beyond honored to have an audience to share these with.

The first one is a recipe I hold near and dear to me. It is a recipe of something my mother used to make often. I was a PTA kid which meant my mom was often involved in cake sales and sometimes hustled by selling her food. One thing you guys should know about my mother is that she is old school Puerto Rican and cooks that way. She taught me a great deal of what I know about Puerto Rican cuisine and is the reason the world of cooking was opened for me. Aside from bake sales, my mother also held food sales and this was actually one of the first things to go super fast. It wasn’t just at these sales that this dish was a hit, every staff event or even some family events, this was the dish my mom was always asked to do(actually several others but you guys will learn that as you keep reading)

There isn’t anything fancy about Arroz con Pollo, or Rice with Chicken. It is just yellow rice with vegetables and diced chicken cooked together in the same pan. I’ve tried it at other restaurants and no one seems to get it quite like my mom. My mother’s version of this always had white rice, diced chicken breast, sofrito, and sazon. Over the years, I actually stopped using Adobo and Sazon because when I went to culinary school, I learned that those seasonings have MSG and other toxic ingredients that cause lethargy, brain damage, and other harmful effects. So my recipe has other items that don’t contain MSG or any other toxic ingredients. You are more than welcome to use those items and do it old school, but I personally prefer not to. I think that is what I find fun in this. I get to do a remix to all of my mother’s recipes and share them with you guys.

This is the other recipe I wanted to share with you guys. Tembleque was a dessert I had often as a child. It is super easy to make and totally vegan. Its only contains 4 ingredients: coconut milk, sugar, cornstarch, and salt. It also doesn’t take really long but you can jazz it up really nicely to make it look like you spent all day on it.

I hope you guys enjoy the recipes I will share with you and I would also love to see pictures of how yours came out. Feel free to share this recipe and post with your friends and family on Facebook and Instagram. Tag me on IG @tctastytravels or comment below with your pics.

Buen Provecho Mi Gente!

Recipe and Content: Tashalee C. and Yolanda P.L

Places to visit list

Top Places to get Ice Cream This Summer!

Well it’s official people. Summer is finally here!  Ice Cream and any kind of frozen dessert are integral for the Summer. Ice Cream is that staple. I don’t encourage eating ice cream everyday to go through this list. Please eat responsibly. I will be compiling another list of frozen desserts that are for the health conscious. For the rest of you, keep reading. I’m bringing you a beefed up list of Ice Cream places you should check out this Summer. I mean it is appropriate isn’t it? Some of these are just regular ice cream places while others shouldn’t be a place you bring  your family to. Maybe your friends…but definitely not the family. Be advised.

Photo Credit: Wowfulls

Wowfulls – Bubble Wrap Waffle Cone
This is the place that is serving this epic bubble wrap waffle cone. The Hong Kong Egg Waffle known as Gai Dan Jai is crispy on the outside, sweet and soft on the inside. These creations could only be found in the streets of China but thanks to the wonderful people at Wowfulls, you can find them in E. Houston. I admire them because they also happen to infuse it with other cultural flavors such as the Japanese Matcha they use for their Green Tea Egg Waffle with White Chocolate Chips(yum)

309 E. Houston St (between Avenue B and Attorney Street)
New York, NY 10002
Business Hours: Monday through Sunday: 1pm-9pm.
Phone Number: 646-639-9988

Photo Credit: Milk and Cream

Milk and Cream –Custom Cereal Ice Cream
Ice Cream Infused with cereal? Yes please! So this is one of the places you can actually create your own custom cereal ice cream and they will make it right there in front of  you. How can you go wrong with that? So that means I want a fruity pebbles, cap’n crunch, vanilla ice cream cone with more fruity pebbles as my garnish.

159 Mott Street (Between Broome St and Grand Street)
New York, NY 10013
Business Hours: Sunday to Thursday: 12pm-10pm and Friday to Saturday: 12pm-11pm

Photo Credit: Soft Swerve

Soft Swerve – Ube Ice Cream
What is Ube Ice Cream? Well Ube is a purple yam that is being made into this delicious and very aesthetically pleasing Ice Cream. I haven’t seen anything so absolutely beautiful in my entire life. You can get it in a cone or whatever else tickles your fancy.

85B Allen Street
New York, N.Y. 10002
Business Hours: Sunday-Thursday: 12PM-11PM & Friday-Saturday: 12PM-12AM
Phone Number: 646-746-6311

Photo Credit: Chinatown Ice Cream Factory

Chinatown Ice Cream Factory – Azuki Red Bean Ice cream
This place is a staple in Chinatown. Like if you don’t visit this place after enjoying shopping and dining in Chinatown, then you didn’t get the full effect of visiting. My favorite flavor thus far has been the Azuki Red Bean Ice Cream. I know it sounds crazy but think of vanilla bean and not multiply that by 1000. It tastes like a super vanilla. It is super creamy and isn’t sugary. All in all, the price is reasonable and the flavor is top notch. They have other flavors such as black sesame, taro, and classic ice cream flavors if you are afraid to live on the edge.

65 Bayard St (between Mott Street and Elizabeth Street)
New York, NY 10013
Business Hours: Monday-Sunday: 11am-10pm
Phone Number: 212-608-4170

Photo Credit: Taiyaki NYC

Taiyaki NYC- Fish Shaped Cone
It is the first and only Taiyaki Ice cream and Croyaki shop in NYC. They are known for their fish-shaped Japanese waffle that is chewy on the inside and crispy on the outside. They have various flavors inspired by Japanese culture as well as the basic flavors. Oh taiyaki…Why must you make something delicious and adorable? This shop serves their ice cream in a fish shaped cone. They now have a Unicorn Cone that I will be trying out ASAP.

119 Baxter Street (Between Canal and Hester Street)
New York, NY 10013
Business Hours: Monday-Thursday: 12pm-10pm; Friday: 12pm-11pm; Saturday: 11am-11pm; Sunday: 11am-10pm
Phone Number: 212-966-2882

Photo Credit: Pink Bear Ice Cream

Pink Bear Ice Cream – Matcha Strawberry – Rolled Ice Cream with Unlimited Toppings
I love this place! I mean I went here on a whim one day because of a sudden craving I had while walking around the area. I went in thinking they were closed or about to close and was pleasantly surprised. I tried their Matcha Ninja which was a Matcha Green Tea Ice Cream that had strawberries mixed into it. Why do I love this place so much? Well it isn’t because it is rolled ice cream although that is one reason. It is because you get UNLIMITED TOPPINGS. Every other place I’ve had rolled ice cream usually charges you for the toppings but definitely not this place. The flavors were all there and I would highly recommend trying this place out of you are ever in Union Square.

226 E 14th St (between 2nd avenue and 3rd avenue)
New York, NY 10003
Business Hours: Monday-Thursday: 12pm-9pm and Friday-Sunday: 12pm-10pm
Phone Number: 646-918-7158

Photo Credit: Big Gay Ice Cream Shop

Big Gay Ice Cream Shop – Salty Pimp and Bea Arthur
The shop that started out as a truck. They started out as a truck in 2009. They opened their first storefront in 2011 in the East Village and then in 2012, opened up their West Village location. They have gained a huge following. With flavors like the Bea Arthur and the Salty Pimp Cone, it is no shocker as to why they continue to stay in business.

Check out any of their locations:

Address: 125 East 7th Street
New York NY 10009
Phone Number: 212.533.9333
Business Hours:
Sunday-Wednesday: 11am-10pm
Friday-Saturday: 11am-12am

Address: 61 Grove Street
New York NY 10014
Phone Number: 212.414.0222
Business Hours:
Sunday-Wednesday: 11am-10pm
Friday-Saturday: 11am-12am

Photo Credit: Chikalicious Dessert Bar

Chikalicious – Churro Ice Cream Cone- Nutty Professor
I usually don’t cave to fad trendy foods…NOT! This was on my list of places to visit for a while and when I started my new job, I got a chance to try them out. I got to try to Nutty Professor Churro Cone and I swear it was the best thing I’ve had in a while. You had the pecans, the vanilla ice cream, and that Nutella drizzle. The price point is a little up there but if you are adventurous and want to give this a shot without worrying about money, GO FOR IT. I am going back soon to try other flavors they have.

203 East 10th Street (between 1st and 2nd avenue)
Business Hours: 7am-midnight daily, Sunday: 7am-11pm

Photo Credit:

Ample Hills Ice Cream –
I have read and heard nothing but great things about this place from a colleague of mine. Apparently, she has gone to different locations and says each one has a different set of flavors. I love places like that because there is always something to try every time you go.


Gotham West Market
600 11th Ave.
New York, NY 10036
(212) 582-9354
Mon – Thurs: Noon to 11pm
Fri: Noon to Midnight
Sat: 11am to 11pm
Sun: 11am-11pm

Bubby’s High Line
73 Gansevoort St.
New York, NY 10014
(646) 590-1288
Mon-Thurs: Noon-11pm
Fri: Noon-Midnight
Sat: 11am-Midnight
Sun: 11am-11pm

Dekalb Market Hall
445 Albee Square West
Brooklyn, NY 11201
(929) 368-2762
Sun-Wed: 11am-9pm
Thurs-Sat 11am-10pm

Photo Credit: Davey’s Ice Cream

Davey’s Ice Cream – Speculoos Chocolate Chip Ice Cream
Speculoos Chocolate Chip Ice Cream. So we are talking about this delicious cookie that I have had in cookie butter but made into an ice cream with chocolate chips in it. It sounds like something I need to swim in.

137 1st Avenue (Between St. Marks Place & 9th Street)
New York, New York 10003
Business Hours: Sunday-Thursday: 12pm – 11pm; Friday & Saturday: 12pm- 12am
Phone Number: 212-228-8032

Photo Credit: Pinterest(Unknown User)

Holey Ice Cream – Donut Ice Cream Sandwich
An Ice Cream Sandwich made with Donuts? I will take a dozen. No…not  a dozen donuts…a dozen ice cream sandwiches. Thank you. Yes. This place has ice cream sandwiches made out of donuts. Enough said. Go check them out. What can be better than a donut ice cream sandwich? I have been around and never seen anything quite like this before. I guarantee you will absolutely love it.

796 9th Ave (b/t 52nd St & 53rd St)
New York, NY 10019
Business Hours:  Sunday-Thursday: 12pm-12:30pm; Friday & Saturday: 12pm-1:30am
Phone Number: (212) 247-8400

Photo Credit: Ice and Vice

Ice and Vice –Exotic Ice Cream Flavors and Boozy Ice Cream
This place makes some of the most exotic and interesting flavors I have ever seen and I am a foodie! With flavors like The American Beauty(Crème fraiche, Rose petal jam), Happy Panda (Forbidden Black Rice Sorbet), and Tico Time(Pink Guava, Chili Lim Plantain Chip) it is no wonder that this place made it on to this list.  They also have alcoholic ice cream!

221 East Broadway (between Clinton and Montgomery Streets)
NY, NY 10002
Business Hours: Monday-Thursday, Sunday: 12pm-10pm and Friday-Saturday: 12pm-12am
Phone Number: 646-678-3687

Photo Credit: Morgensterns

21 and Older only! Just kidding. They have flavors sans alcohol. I used to make boozy cupcakes back in the day. I may have made boozy ice cream once that put me and anyone else who ate it on their behinds. This place nails it.

2 Rivington Street NY NY 10002 (between Freeman Aly and Bowery)
Business Hours: Monday-Thursday, Sunday: 8am-11pm; Friday-Saturday: 8am-12am
Phone Number: (212) 209-7684

Written By: Tashalee C.
Photos: Credited to Appropriate Sources