Non dairy, Recipes, Sides, Vegan

Molly’s Butternut Mashed Potatoes

Happy Wednesday Everyone!

How are you all pulling through this week? I’m enjoying it thus far. I am sharing all of these different recipes with you, so I am happy. Today I am bringing you a recipe inspired by my best friend, sister from another mister Molly. So our friendship goes back to when we were both 10 years old…..we’re both 31 now. We have bonded over many things but the one thing we bond over the most is food. This recipe comes after a conversation she and I had about different ways to cook Butternut Squash since it is the season for it. She mentioned that she had made this for dinner for her family one night and raved about it. I got the chance to make it and I cannot believe how delicious and nutritious this side dish really was. It had this creaminess to it that reminded me of cheese. It wasn’t stringy. I truly loved it. Molly thank you for inspiring this recipe.



I got thunderous applause when I made this for my family. It appealed to everything we liked but it was lighter and more nutritious. These are the recipes I enjoy because it enhances something I love without compromising taste or healthiness. If you want to skip potatoes, you may use cauliflower instead, but the process is obviously going to be different.
Have you tried this out yet?

Comment below and #tctastytravels on IG with pictures!
Signing off!

COPYRIGHT © 2018 · Tashalee’s Tasty Travels

chicken, Entrees, One Pot Meals, Recipes, soup

My Shredded Chicken Chili

Chili is one of my favorite things about the cool weather. I can’t eat chili unless it is cool outsides. Otherwise, it just seems a bit much. I have so many fond memories of chili. I’d be coming back from school and the smell of nice warm chili to feed my cold little body permeated the air. It was monumental and the weather had to be crappy for us to get chili as soon as we go home. As we got older, it became a staple for whenever the weather gets cold. I always like to think of this as a Fall meal. I can’t lie, my brother took the prize for best chili once he started cooking his own. We unanimously agreed the torch was passed to him. He also doesn’t live with us so I learned to make it myself. I’ve made it with ground beef, ground turkey, and vegan crumbles.

One day, I decided I wanted chili but we didn’t have any ground meat or vegan crumbles (I’ve made Vegan Chili before, same as this just change the chicken out for Vegan Crumbles) We had plenty of chicken so I thawed some thighs and breast. I ended up boiling it with some cumin and a little bit of complete seasoning and water. Just until it came off the bone. I left it in bigger chunks because I figured since it was going to simmer for a little while, I might as well leave it as bigger chunks since it will continue to break down. Great idea!

I didn’t think the family would like the ad lib on the family favorite. I was so wrong! Truthfully, it survived the night and then didn’t survive the next day. Let me also add that the next day, it tasted soooooo much better.


One thing to note is that you can make this chili however you see fit. Want to use chicken? Great. Make it vegan? #tctastytravelsveganchili Want to use organic beans or the beans you have boil? Go right ahead! Want to use fresh corn? By all means. This is just what I happened to have on hand. It was still delicious and fresh!
Did you get to make it? Share your pictures with me below and #tctastytravels on IG.

Thanks for visiting me today!

Signing off!

COPYRIGHT © 2018 · Tashalee’s Tasty Travels

Non dairy, Recipes, Sides, Vegan

My Almost Dairy Free Pumpkin Macaroni and Cheese

Hey Guys! It is the end of the month and we are that much closer to my favorite time of the year, October. People often ask me why do I enjoy it so much? In short, it is a magical time for me. I don’t mean this in a sacrilegious way. I mean that it is just as enchanting to me as Christmas is for others. Taking away the evil connotations and how it is described as the devil’s holiday, I have happy memories with my family. From gatherings to movie nights with special treats we loved. Our neighborhood wasn’t really safe when we were growing up so my mother made the most of it. We’d watch movies that we loved and we got bags of candy tailored to what we liked. As I got older, I still enjoyed it for those principles. It had nothing to do with it being an evil Pagan holiday for devil worshippers or anything like that.

One of our staples growing up for a quick lunch was always macaroni and cheese. I can’t say that it is a Hispanic thing because I knew a lot of friends who also did the same thing. It was affordable and filling enough to keep us good from lunch all the way to dinner. I ate this often so it is a comfort food for me. Having to give it up when I became lactose intolerant was absolute torture.  So finding an alternative that could pass for the real thing was important to me.

A while back, I was tasked with making Macaroni and Cheese from scratch for a baby shower. I had only made it once here at home but I was confident in my ability to get it done.  It was a success and if you follow my blog, you’ll see the posted the recipe. Random fact. I am lactose intolerant. So even though I had a bowl of this delicious mac and cheese, not too long after was I feeling sick to my stomach.  It sucks because I wasn’t always lactose intolerant, it happened in my 20s. It gets weirder when there are times I can consume dairy just not certain types. So I guess it is a mild lactose intolerance. It has forced me to explore other alternatives rather than give up dairy completely.

Alas! I found myself exploring dairy free kinds of milk like coconut, almond, cashew, soy, even the blends…My favorite being the almond coconut blend. I’ve tried the cashew almond blend but I always come back to the almond coconut. Obviously, there are the sweetened and unsweetened versions as well as vanilla and original flavors. When I first started consuming these kinds of milk, I had to always get sweetened vanilla because I couldn’t get past the taste or consistency at first. Eventually, it just became like regular milk to me. Then I found Tofutti (Tofu Non-Dairy Cream Cheese) and cheese shreds that were also dairy free. I rejoiced!

On my quest to enjoy dairy-free foods and desserts, I explored using these mediums in place of milk…It worked well with my oatmeal…The coconut almond milk worked great with Farina(Cream of Wheat porridge I grew up with and still enjoy as an adult.) My ultimate test was when I decided to try out a Dairy Free Fettuccine Alfredo with chicken, shrimp, and kale. I will post the recipe and tutorial for that at a later time. It was exquisite. I had tricked my family into thinking that it was regular Alfredo. It had to be one of the many great dishes I’ve prepared at home.

I decided to look for something that would give me the creamy texture I need while still being nutritious and not as heavy as the baby shower macaroni and cheese(check a few posts ago.) I found this recipe from Olivia’s Cuisine that baffled me. A Stove-top Pumpkin Mac and Cheese. Who would’ve thought to use pumpkin? I have seen recipes where pureed butternut squash is used. But not pumpkin. She happens to use regular dairy products. I only plan on using one on a technicality, which is the Canola Oil Butter. Besides that, it is practically dairy free. To make it totally dairy free, you can use a dairy free butter of your choice.

She used pumpkin puree, veggie broth, veggie pasta, and some kind of fontina cheese. You can take a look at her recipe here. I was sold not only by the fact that this would make a great recipe to try out for you guys but also something quick and easy for those summer nights. I ended up making a few modifications to enhance it.

For starters, I swapped out all of the dairy ingredients for dairy free. I went with whole wheat pasta because it is healthier and I think the dish itself is actually very nutritious. I also skipped the veggie broth but I added my own seasonings which you will find below. This is all done on the stove top and doesn’t take long at all.

Almost Dairy Free Stovetop Pumpkin Macaroni and Cheese

Inspired by the recipe from Olivia’s Cuisine

Almost Dairy Free Stove Top Pumpkin Macaroni and Cheese


This macaroni and cheese was divine. I have made non-dairy foods before but this is delicious. The pumpkin gives it a silky and velvety texture that can easily be confused with real cheese. I also loved how you couldn’t even tell it was pumpkin since the flavor didn’t come through. One of the pickiest eaters is my dad and he loved this dish as much as I did. I hope you enjoyed this recipe.

Signing off,

Tashalee C.

Recipe by: Tasha C.
Photo By: Kirbie Cravings

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


My Briefing on Comic Conn 2017 and my recipe for Slow Cooker BBQ Pulled Pork Sandwiches 

About a few weeks ago, I took a trip to Connecticut to crash Comic Conn and surpise my bestie, also known as the Baronness VQ. I had an absolute blast. I went into Comic Conn wiith such an open mind because I am a City Gal if you would. Anything that doesn’t take place in the confines of NYC has a strong possibility of sucking. Or so I thought. This convention was being held at the Foxwoods Resort Casino and man, I was truly blown away by everyone I got to see and talk to. It was nowhere near as crowded at the NYCC I attended last year. The pricing for the ticket and items on sale were absolutely reasonable. Most importantly, the photo ops and autographs were awesome too. I met the love of my life a second time(I am referring to Taimak from The Last Dragon). I also had a few opportunities to interview Taimak himself, who has a new short film coming out in the Soho Film Festival as well as a new film featuring his character from the Last Dragon, Leroy Greene. It is NOT a sequel to The Laston Dragon but a more serious film that follows the character as he gets older. I also got the opportunity to speak with the Sous Chef of a bakery called Cake by Franck. I spoke with a publisher named Hash and the founders of Wayward Raven and the creators of Smooth, an up and coming comic  looking to transition to Netflix. Hop on over to my YouTube Channel for all the coverage I have on Comic Conn 2017 including exclusive interviews with those I have mentioned above.

Now….What does my slow-cooker BBQ Pulled Pork Recipe have anything to do with my trip to Comic Conn? Well we went to the local Stop and Shop to pick up snacks and ingredients to pack lunch for the adventure. Upon doing so, we got this magazine called Savory. When I opened it, I saw so many recipes that I am not only going to test out, but I am going to create my own versions of them and share them with you guys. Now I have made Slow Cooker Pulled Pork in the past and it was incredibly lackluster. I will get to that in a moment.

I was inspired to create my own version of this recipe. I love pulled pork done right. I remember botching the recipe when I did it the first time. An old co-worker of mine  from this job I detested had told me that it was super easy to make and also didn’t require much prep  work. She suggested that I use a McCormick Pulled Pork Packet and then add Barbecue Sauce once I was finished shredding the pork. I didn’t discard the fat or the sauce left behind so I wound up mixing that with my pork. I ended up with such a bad stomach ache since it was too greasy. This was also the person who was given praise on pernil during an office pot luck party that had no taste and way too much grease. I am not ragging on the woman, everyone has their own particular set of skills when it comes to the kitchen, those were hers I assume.

So I needed to do something better. A little more from scratch rather than something premade. I got this magazine for free with our purchase and decided to cook my way through some of the recipes in it since they seemed pretty cool. Then it dawned on me….Just make my own version to make things interesting. I used a dry rub my mother has in the kitchen because I wanted the pork to have more than a bbq taste.  It needed some elevation. This I think would add a dimension to the pork rather than it having a strictly bbq taste to it. My mother had begun making her own rubs and spice blends since the year started. I guess you can say we are evolving and moving away from adobo and anything that may contain MSG or other harmful chemicals to your body. You can find the original recipe for the pulled pork here.

The gears in my brain were turning. What could I serve this sandwich with? I mean I already knew to use coleslaw because the recipe itself called for store bought, but I tried one of theirs with my own spin on it. This particular coleslaw recipe has just the right balance of sour and sweet thanks to equal parts apple cider vinegar and sugar and it’s ready in just 5 minutes. I added corn for a nice background taste. I was inspired by the idea of an outdoor BBQ. What do you usually get? Grilled meats, Potatoes, and Corn on the Cob. So I added some corn to this slaw. If you feel like using fresh corn, by all means. I just wanted to create recipes that are budget friendly while still being creative for the casual cooks out there.  The original recipe can be found here.

I added corn. So I incorporated it into my coleslaw. The coleslaw I added corn and would add lemon zest to give it a tang I think it was missing. I didn’t want to make regular potatoes because we had them a few nights ago so I went on to look for a sweet potato wedges recipe and it took me to one by Tia Mowry. I’ve made sweet potato wedges and it was not anything like this. This one actually had cinnamon in it! I thought it was going ot give it a weird taste but I was pleasantly surprised. It was a mega hit with the family. I didnt alter anything and left it as is. The only thing I didn’t do was bake it in the oven. I cooked it on a skillet pan instead of the oven. To make them cook up a little faster, i cooked the wedges on a low to medium flame and kept it covered. Once the potatoes were fully cooked, I increased the heat on the pan and cooked uncovered to give them a sear. The original recipe is from Tia Mowry at home and can be found here.

The method of doing it was fairly easy and straight to the point. I took it upon myself to put the rub on the pork tenderloin and put it in a ziploc overnight to absorb the flavors. Next time, I might try using a can of coca cola to render the fat on the pork tenderloin for an hour or two before adding my rub and putting it in my ziploc bag overnight. I figured if it does wonders for ribs(it makes them super tender) why not try it with this? If any of you try it out,let me know if it does or doesn’t work because I would love to know.

The day you are ready to make this all you do is combine all of your ingredients in the slow cooker bowl, then add your pork. The original recipe which can be found here, calls for the pork to be cooked on high for 5 hours. I put it on low for 6 hours. While that was cooking, I made my corn slaw. Next time, I would add some lemon zest because I felt like that was the only thing really missing, a tanginess. I think adding lemon juice would make it too acidic for this sandwich. The potatoes were done on a skillet rather than the oven because it was just too hot.  You can do it either way that works best for you. I didn’t change anything on that recipe and I wouldn’t. It was deliciousness. If you’d like to see how I did it, please click here.

Slow Cooker Pulled Pork Sandwiches

Serves: 8
Ready in: 30 mins (after the meat has been cooked and shredded)
Prep Time: 25 mins
Cooking Time: 6h 00m(My video shows 5 hours but I added an extra hour)

1 (3 lb) pork tenderloin
2 tbsp Homemade Sweet Carolina Dry Rub (moms secret….jk…see recipe below)
1 cup Kraft Sweet Honey BBQ sauce
½ cup Apple Cider vinegar
½ cup Great Value ketchup
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Chili Powder
8 buns(I used to the Sesame Seeded Hamburger buns, but you can use whatever you want)
1-2 Cloves Garlic, minced
2 tbsp unsalted Butter, melted
1 cups coleslaw (see recipe below)

1. Put 2 tbsp of sweet carolina rub (recipe down below) on the pork and place in ziploc bag overnight. It will marinate with the pork juices in the bag.

2. Place pork in 6–7 quart slow cooker. Add the barbecue sauce, apple cider vinegar, ketchup, garlic powder, and chili powder. The original recipe called to add 1/2 cup of water but I didn’t. The reason being, the pork
does have juices that come out while it is cooking.  The pork was Ah Mazing!

3. Cook for 6  hours on low, until pork is fork tender. Remove pork from slow cooker and transfer to a large bowl. Use a fork to shred pork.

4. Strain cooking liquid from the slow cooker into a saucepan or pot. Skim as much fat off the top as possible, add the 1 tsp of  powdered onion. Cook over a rapid simmer to reduce, about 5 min. Allow sauce to cool slightly before tossing with pulled pork.

5.  I warmed up a skillet pan on medium heat. While that warmed up, I melted 2 tablespoons of butter and added about 1 tsp minced garlic in a small bowl. I brushed this mixture on the inside of the buns. Then I moved the bun buttered side down on the pan. Eyeball the bread because you just want to toast them enough until the inside is a little golden. Remove from pan and put on plate.

6. Divide pork among 6 buns and top each with ¼ cup coleslaw. Reserve any leftover pulled pork for another use.

Mom’s Sweet Carolina BBQ Rub Recipe
1/4 cup paprika
3 tbsp brown sugar
2 tbsp cumin
2 tbsp chili powder
2 tbsp black pepper 
2 tbsp garlic powder
1 tbsp cayenne pepper
2 tsp onion powder

​Lemon Corn Coleslaw 

1 (14 oz) Dole bag coleslaw mix
½ cup Hellman’slight  mayonnaise
2 tbsp apple cider vinegar
2 tbsp Domino sugar
3 tbsp  relish
1 can of Green Giant Corn, drained
1/2 tsp lemon zest

1. Set coleslaw mix in a large bowl. Add can of corn.

2. Whisk remaining ingredients together in a separate bowl until well combined. Toss with the coleslaw mix until fully coated. Cover and place in refrigerator until ready to use.

**If you want to make it without the mayo, just omit the mayo and add 2 tbsp of oil to your slaw.

Roasted Sweet Potato Wedges

1.5 sweet potatoes, cut into 1/2-inch wedges
3 tablespoons coconut oil
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 lime juice
1/4 cup fresh parsley, chopped 

1. Place 1 tbsp of coconut oil on a skillet. Warm up on low flame. Be sure to check the oil doesnt burn.

2. Add the potato wedges and oil to a large bowl and toss well to coat. Sprinkle with the chili powder, cinnamon, garlic powder, salt, pepper and lime juice and toss until the wedges are coated.

3. Pour remainder of oil into the pan that has been warming up. Put the wedges about an inch apart and cook with the cover on until potatoes are fully cooked on low to medium flame.

4. Once cooked, remove the cover and increase flame. Flip over once there is a sear, this should be able 5 mins on both sides.

5. Then remove  then remove the baking sheets from the oven and flip the wedges over. Remove from heat once the potatoes are cooked and seared. Transfer to a serving platter, sprinkle with the parsley and serve.

Recipe courtesy of Tia Mowry at Home
Show: Tia Mowry at Home
Episode: Pajama Party

*****The Update*****
These Pulled Pork Sandwiches and potatoes were a huge hit in my house. I was surprised to see how fast everyone finished and asked for seconds. I do think this would make a great entertainment dinner for those of you hosting but not feeling up to doing anything fancy or stressful. It was a quick,easy, and affordable meal that didn’t break the bank or taste awful. You can make this recipe with chicken if you don’t eat pork, just swap out the pork for chicken and keep the time the same. Depending on which piece of the chicken you use, I would add the 1/2 cup of water and that is because you want it to be as tender and moist as the pork. It won’t have the same amount of juices unless its the dark meat. The light is leaner so that wont be any fat or too many juices during the cooking process.

I really hope you  enjoyed this dish as much as we did. You can see my entire video tutorial doe this meal on my YouTube Channel. Please like, subscribe, and share with your family and friends. Comment below if you tried it out and let me know how it worked for you. Share your pics as well because I would love to see how this recipe came out for you guys.

Credits: Tashalee C.,Yolanda PL., Tia Mowry at Home, Savory Magazine

COPYRIGHT © 2017 · Tashalee’s Tasty Travels