top of page

My Spicy Kitchen

By Patricia Sahin

A journey though the world starts from my kitchen. I decided to create this channel to remain calm and share with others my passion for cooking, from the very basics to the most challenging recipes of my favorite cuisines. I've always wanted to do something like this, but my busy travel schedule will always get on the way. In the midst of a Pandemic when our travel industry is on hold and we have to learn to live in isolation, I hope my page can help people find joy through cooking while savoring the different spices of the world.

Scroll Down for our weekly cooking show, and contact us if you will like to sign up for a virtual cooking class.

Authentic Mexican Chicken Tortilla Soup


For the Soup

  • 1 16 oz can of Fire Roasted Tomatoes (Or 4-5 Roma Tomatoes Oven Roasted)

  • 3 Cloves of Garlic (Halved)

  • 1 Medium Onion (Chopped)

  • 1 Large Ancho Chile

  • 1-2 Pasilla Chile

  • 5 Cups of Chicken Stock

  • Cilantro

  • Salt and Pepper

  • Chili Pepper Mix (Optional)


  • Avocado 

  • Shredded Chicken

  • Freshly fried tortilla strips

  • Mexican Cheese

  • Fresh Cilantro


  1. Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).

  2. Deseed and open ancho & pasilla peppers and fry them for 45 seconds.

  3. In the same oil, fry the onions until softened, add garlic and chili peppers.

  4. Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.

  5. Fry the above mixture, and the chicken stock and simmer for 30 minutes,

  6. While the soup is simmering, fry the tortilla strips and set aside.

  7. Add the tortilla strips and the shredded chicken to the bowl and then add the soup.

  8. Garnish with the avocado, cheese and chopped cilantro.

Asian Lettuce Wraps


  • 2 pounds of ground Turkey (Can use any other ground meat)

  • 2 large Carrots or 2 cups (Grated)

  • Spring Onions 1-2 cups (Chopped)

  • 2 cups of Mushrooms (Chopped)

  • Garlic and Ginger to Taste (I used 4 cloves of garlic and 3 tablespoons of Ginger)

  • Salt & Pepper 

  • Salt and Pepper

  • Vegetable Oil

  • Peanuts or Cashews


  • 3/4 cup of Hoisin Sauce

  • 3 Tablespoons of Soy-sauce

  • 2 Tablesppons of Sesame Oil

  • 6 Tablespoons of Sriracha (Depends how much spicy you like it ;-)

  • 3 Tablespoons of Rice Vinegar

  • 1 Tablesppon of Honey


  1. Whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey.

  2. Cook the ground turkey and add some salt and pepper until no longer pink, and remove the water it releases.

  3. Add the garlic and the ground ginger

  4. Stir fry the Carrots, Mushrooms and green onions one step at the time and in that same order.

  5. Add the Sauce, and then the peanuts

  6. Serve in lettuce leaves. (Boston Lettuce, Iceberg or Romaine will work).

Colombian Cheese Arepas


  • 2 cups of Masarepa (Colombian Corn Flour)

  • 2 l1/2 cups of Milk (Or Water)

  • 2 cups of Mozzarella Shredded Cheese

  • 2-3 Tablesppons of cotija or peccorino cheese (Optional)

  • 2-3 Tablespoons of Oil

  • 1 Tablespoon of Butter

  • Sal


  1. Mix the cornflour with warm milk or water

  2. Add the cheese and mix until you get a dough

  3. Let the dough rest for 10-15 minutes

  4. Make balls with the dough, smash, fill with more cheese. Round and flatten the dough again.

  5. Fry or bake the arepas 

Spanish Paella


  • 1 1/2 cups of rice

  • 4 cups of Seafood or Fish Stock

  • 1 large Onion

  • 1 Red Bell Pepper 

  • 2 grated or 1/2 cup of strained tomatoes

  • Smoky Paprika

  • Spanish Saffron Threads

  • Vegetarian Yellow Colorant (No flavor/ Optional)

  • Salt & Pepper

  • 1/2 pound of Shrimp

  • 1/4 pound of Squid

  • Calms and/or Mussels, (6-8 units of each)

  • 2-3 Tablespoons of Olive Oil

  • 1/2 Cup of Green Peas and additional Roasted Peppers 

  • Chopped Parsley

  • Lemon


  1. I recommend you make your own stock. Adding the heads of the shrimp or the fish will add best flavor, if using fish make sure you remove the gills! You can use chicken broth or clam juice if unable to make or buy a good seafood broth.

  2. Fry the onions, fresh bell peppers and the garlic in olive oil, and add the paprika.

  3. Add the squid followed by the grated or strained tomatoes.

  4. Add the Clams and the mussels if using

  5. Add the broth and stir

  6. Add the Saffron and the Colorant if using

  7. Add Salt and Pepper to taste

  8. Add the rice (Some people like to add rice before broth)

  9. Add the Shrimp on top of rice 

  10. Cover and let simmer for 18 minutes. Add the peas, bell peppers and parsley and let it seat for another 2 minutes.


Empanadas Argentinas


  • olive oil

  • 21 oz onion (double the beef weight) (600 gr), chopped

  • 1 red capsicum , cut into cubes

  • 1 tsp chilli flakes

  • 1 tbsp cumin powder

  • 2 tbsp sweet paprika

  • 1/2 cup white wine

  • 10.5 oz minced beef meat (300 gr)

  • 3/4 cup green part of spring onion , chopped

  • 3/4 cup green olives , roughly chopped

  • 1/2 cup parsley , finely chopped

  • 3 hard boiled eggs

  • salt to taste

  • black pepper to taste


  • 3.5 oz unsalted butter (100 gr), room temperature

  • 1 egg , room temperature

  • 2 tsp salt

  • 3 3/4 cups bread flour plus 1 1/2 tbsp more (500 gr)

  • 2 tbsp olive oil

  • 1/2 cup warm water plus 1 tbsp + 2 tsp more (150 ml)

Make the filling:

  • Using low medium fire, heat some olive oil in a pan, add in the onion and a pinch of salt and cook for 10 minutes until they're a bit soft. Add in cubed red capsicum and continue cooking for 20-30 minutes until they're really soft, stirring frequently.

  • Add in chili flakes, sweet paprika and cumin, cook for 1 minutes until the powdery taste is gone. Add in wine and cook for 30 seconds until the alchohol evaporates. Add in minced beef, salt and black pepper. Cook just until the beef is almost done. That's going to ensure juicy empanada later. Put in a container and aside to cool.

  • Once cooled, add in chopped spring onion, olives, parsley and give it a good mix. Sprinkle chopped eggs on top and keep in the fridge for 2 hours before using.

Mixing the Dough​

  • In a stand mixer bowl and using a paddle attachment, add in butter and whisk until fluffy. Add in egg and mix until well combined. Add in salt and 1/3 of flour. Whisk to combine and keep adding 1/3 of flour, mixing well to combine each time.

  • Switch to dough hook. Add in oil, water and knead for 10 minutes. Form dough into a ball, place in a container, cover with cling film and leave to rest in the fridge for 2 hours. Take out 15 minutes earlier before using.

​Making the empanadas

  • Take out the dough and divide into 20 balls. Place the balls in a container to make it easier. Keep them covered with cling film while using to prevent them getting dry.

  • Take one ball and roll it out with a rolling pin to a more or less hand size. Put 1 tbsp filling on top, fold the dough. pinch the seam to seal and climp all the way around. Repeat the same for the rest of the balls. Place them on a baking tray with baking sheet.

  • Bake at 375°F in a preheated oven for 20-30 minutes or golden brown and fully cooked. Serve hot and eat with precaution 😀

bottom of page