Our Journey

Cuban Sandwich

This is a simple and fun sandwich that we love making! I never really knew the history behind the Cuban sandwich until writing this recipe down and doing some research. It’s always a hit in our house and our version is really simple to put together. We hope you love it as much as we do!

From wikipedia: A Cuban sandwich is a variation of a ham and cheese sandwich that originated in cafes catering to Cuban workers in Key West and Ybor City, Tampa, two early Cuban immigrant communities in Florida. Later on, Cuban exiles and expatriates brought it to Miami, where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and salami on Cuban bread. The later variation of the sandwich that emerged in Miami excludes salami.

Servings: 4

Prep Time: 5 minutes

Cook Time: 10 minutes


1 loaf French bread

12 slices of ham

8 slices of Swiss cheese



baby spring mix

2 tbsp melted butter


Preheat a 12″ pan or a cast iron griddle pan over low-medium heat.

Cut the French bread loaf into 4 equal sections. Then cut each section in half lengthwise to create top and bottom pieces for your sandwiches.

Layer your sandwiches accordingly from bottom to top: Bottom bread piece, mustard (spread evenly across entire bottom bread piece), 3 slices of ham, pickles, 2 slices of Swiss cheese, baby spring mix, and top bread piece.

Brush melted butter on the outside of the sandwich on both the top and bottom piece of bread. Place on pan/griddle and press with either your hand, a grill press, or another pan. Toast until golden brown on one side, flip, and repeat for the other side.

Remove once both sides are golden brown and serve!

Lemon & Pecorino Fettuccini

Servings: 4

Prep Time: 20 minutes

Cook Time: 10 minutes


8 ounces dry fettuccini pasta

salt to taste

2 tsp black pepper

3 cloves garlic chopped

1 tbsp of chopped parsley

1/2 cup grated pecorino cheese

juice of two medium lemons

4 tbsp of olive oil


In a large pot, boil pasta until al dente.

While pasta is boiling, heat a 12″ pan over medium heat. Add olive oil and chopped garlic. Fry until garlic turns slightly brown, then drop heat to low.

Add pasta into pan and mix with olive oil and garlic until all of the pasta is well coated. Continue to mix the pasta as you add in the pecorino cheese and black pepper. Add the lemon juice and salt to taste. Remove from pan into a serving dish and sprinkle parsley on top.

Serve on top of our Zuchinni Crab Cakes for a delicious flavor combo!


I remember when I was this young. Playing with my toys and my two month trip to India with my family were the highlights of being three! Life was simple, almost a breeze, but at the time we all thought life was sometimes too stressful, tough, and unfair. 

It’s that time when your parents tell you to stop playing so you can eat dinner or get ready for bed that you demand to know why your life is so unjust! How could anyone possibly have a rougher life than me?!? I would wince in my bed and imagine how distraught my parents will become once they realize what they’re doing to me is torture! Surely no kid goes through this torment. Surely the world does not struggle like I do.
Over the years, I’ve come to realize that life is filled with stress and no stress. And, really, the choice is yours. All of our lives are a chaotic mess of ups and downs meant to test our emotional well-being. A test where we choose the outcome. Either we fail or we succeed.

Don’t sweat the small things in life. Remember, our only requirements are oxygen, food, water, clothing, and shelter. The rest is luxury! Don’t worry about doing bad in school because we’ve all done that. Don’t worry about being fired from your job because it’s happened to us. Don’t worry about messing up in life. Trust me: we’ve all done that. 

Cherish those mistakes that you make and learn from them. Wear them as a badge of honor. Set your mind to becoming worry free and realize that things will be fine as long as you continue to work on your problems.

Today, I learned a lot by watching my son, Reza. He found a way to stretch out under his blanket to enjoy a nap despite being grumpy with a cold. Life is filled with stress and discomfort, our choice is whether we let them get in the way of our happiness.


Zucchini Crab Cakes

We always felt bad when we would eat crab cakes around my Mother because she was a vegetarian. It just didn’t seem fair! So. we scoured the Internet for vegetarian crab cake recipes and then came up with our own version that is simple and easy to cook.

Give it a try and let us know what you think!

Servings: 4

Prep Time: 15 minutes

Cook Time: 10 minutes


2 cups of grated zucchini (squeeze water out of grated zucchini before measuring)

1 egg beaten

1/4 cup bread crumbs

2 tsp Old Bay Seasoning

1 tbsp melted butter

1/4 cup minced onion

3 tbsp all-purpose flour

olive oil for pan frying


To squeeze the excess liquid out of the zucchini, place grated zucchini into a cheese cloth and squeeze over a sink.

Combine zucchini, onion, egg, and butter in a bowl and mix thoroughly. Combine the bread crumbs and seasoning with the zucchini mixture. Form into 4 equal sized patties and coat with all-purpose flour on both sides.

Heat 12″ frying pan over medium heat. Use approximately 2 tbsp of olive oil to coat the pan. Place patties into pan and fry until golden brown on both sides.

Try this recipe out with our Lemon & Pecorino Fettuccine and you’re sure to be a hit with the family!


Our kids scream for pancakes every Saturday! Even though they’re young (under 3), they somehow know that we don’t have work, they don’t have school, and there’s plenty of time for pancakes for breakfast. We used to make the pancakes using the mix you buy from the grocery store, until my wife realized how easy it was to make fresh pancakes from scratch. The flavor difference is amazing!! Try making both types of pancakes at your house and see if you can tell the difference. Once you realize the flavor difference, and how easy it is to make these from scratch, you’ll never buy pancake mix from the store again!! Not only will your kids thank you, but your wallet will also thank you!

A few tips: Feel free to add blueberries or chocolate chips when you pour the batter into the pan! Also, mix the dry ingredients ahead of time in larger batches and store them in your pantry. That way, you’ll only need to add eggs, vanilla, and milk/vinegar before you cook.

Try this recipe and be sure to let us know what you think!

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes


3/4 cup milk

2 tbsp white vinegar

1 cup all purpose flour

2 tbsp white sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp melted butter

1 tsp vanilla

1 egg (optional)


In a bowl, mix the milk and vinegar and set aside. Place the flour, sugar, baking powder, baking soda, and salt in a large bowl and mix thoroughly. Add the egg, butter, vanilla, and milk/vinegar mixture and whisk until the batter is smooth.

Heat a pan on medium heat. Coat with oil spray. Using a 1/3 measuring cup, scoop batter and pour into the center of the pan. Flip to the other side when bubbles start forming on top of the pancake (approximately 40 seconds). Cook the other side for approximately 45-60 seconds until the center is completely done.

Remove from pan and repeat until batter is done. Mixture should make 4-6 pancakes.

Tater Burgers

Potatoes are a great substitute for meat on a burger! You can flavor them in many different ways to suit almost every palette in the world. One of our favorite ways has an Indian twist to it (of course). It’s spicy, sweet, and sour with a bit of crunch from frying. As usual, it’s quick and easy! Give it a try and let us know what you think!


Servings: 4

Prep Time: 15 minutes

Cook Time: 10 minutes


2 medium potatoes

1/4 cup sweet peas

1 inch ginger – grated or minced

1 serrano pepper – chopped

1/2 cup fresh cilantro – finely chopped

1/4 cup onion – chopped

2 cloves garlic – minced

1 tsp garam masala

1 tsp salt

1/2 tbsp olive oil


Wrap potatoes in a paper towel and place into the microwave for 6-8 minutes until soft. Remove potatoes, let cool, and then peel. Set aside for later.

Heat the olive oil in a frying pan on medium-high heat. Add peas, garlic, onion, ginger and serrano peppers into the pan for 3-4 minutes. Stir occasionally. Set aside to cool.

Place the potatoes into a large bowl with the ingredients from the frying pan and mash together until smooth. Add salt, garam masala, and cilantro and mix thoroughly.

Shape mixture into patties. Set frying pan on medium-high heat and fry patties for 2 minutes on each side or until golden brown. Remove from pan and make your burger with your favorite condiments!!

We like to use mint chutney on the bottom bun and then top the patty with cheddar cheese, pickle, tomato, and tamarind sauce. The sweet and sour contrast between the chutney, sauce, and pickles along with the sharpness of the cheddar is heaven in your mouth!!!

Banana Walnut Bread

Be prepared to have a legion of family members swarming your kitchen as you bake this recipe. The smell seems to drive everyone to a hungry madness! We bake this bread whenever we have a few bananas that are about to become over-ripe. It’s a simple and delicious recipe that you will love to make for your friends and family.

Try it out and let us know what you think!

Servings: 4

Prep Time: 5 minutes

Cook Time: 60-80 minutes


2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 egg

1 1/8 cup sugar

1/2 cup canola oil

2 tbsp milk

1/2 tsp vanilla extract

3 ripe bananas

1/2 cup chopped walnuts

1/4 tsp cinnamon


Preheat oven to 325 degrees Fahrenheit.

Make sure your mixer has the flat beater attachment in place. Put ripe bananas into the mixer bowl and turn to low (speed 2 on KitchenAid mixer) for one minute. Add sugar, oil, milk, vanilla extract, and egg. Using the same speed setting, mix the ingredients for one more minute.

Combine dry ingredients (flour, baking soda, salt, cinnamon) in a separate bowl and mix thoroughly. Pour dry ingredients into mixer bowl and run on same setting for one minute or until smooth. Pour the walnuts into the batter and mix using a spatula.

Place batter into a greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan (bread loaf pan). Put onto center rack in oven for 50-70 minutes or until toothpick inserted into center comes out clean.

Upon removing from oven, let the bread cool for ten minutes before removing from pan.