Vinegar Based Coleslaw

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Hey!

How’s it going? Anything exciting going on? Have you gotten to go on vacation? My vacation has come to an end and I should be on my way home about now. I had not been to Mexico in about eight years. How lucky am I to have gone back? Super lucky! Some of the best vacations I have ever had have been with my Dad in Mexico. When he said he wanted as many of us to go as possible it seemed that I was the only one going. I treasure the memories I have spent with my Dad, just sitting on the porch drinking coffee and eating some pan dulce. I love watching the kids trying to help my dad do yard work or something and they just end up playing around and getting my Dad angry…sorry, Dad! I love to shop.  When I go to any tiendita just to check it out my Dad just waits for us in the plaza. He hates to shop. The memory of my my Dad taking us to the rancho and telling us which house belonged to who in the past…priceless! It’s also about my children. I am so glad that they know where we come from. Letting them play in the dirt…amazing moments. Letting them go swimming and fishing in the river. Checking out the old cemeteries…educational. Just being together in the place where my parents, their parents, and so on grew up. My Dad, my children and I have been stuck at the hip many times on vacation to Mexico and I am grateful for every single minute. Thanks, Dad and kids for the memories!

Let’s talk about coleslaw? Are you a fan? To tell you the truth I am not a fan of creamy coleslaws. I love vinegar based coleslaw. I don’t make coleslaw that often so when I found this recipe I made it just for myself.

When I made the coleslaw I happened to make some pulled pork sandwiches too. So why not just pile it on the sandwich? Delicious and tangy. I love tangy!

 

Vinegar Based Coleslaw

Ingredients

  • 1/2 thinly sliced head of green cabbage
  • 1 cup of thinly sliced red cabbage
  • 2 whole shredded carrots
  • 3 thinly sliced green onions
  • 1/4 cup of apple cider vinegar
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of honey
  • 1/4 cup of olive oil
  • 1 1/2 teaspoons of celery seed
  • Kosher salt and fresh cracked pepper to taste

Directions

  1. In a small bowl whisk together vinegar, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions and celery seed. Next, pour a small amount of the dressing on the cabbage mixture and mix together until combined and until desired amount of dressing is achieved. Season with salt and pepper and chill before serving.

This would be great at a BBQ!

Besos,

Flor

Teriyaki Meatballs

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Hey!

There are so many types of meatballs to make that is is truly amazing. It seems that every country or ethnicity has some type of meatball. And I don’t have any problem making and eating as many of them as I can!

These meatballs were delicious. Julieta really loved them! They are so pretty swimming in their sauce.

Unfortunately there were no leftovers when I made these so next time I will definitely double the recipe.

Sorry about the sloppiness of this picture! The sauce was all over the place!

These meatballs were lick your finger good!

Teriyaki Meatballs

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup Panko
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 cloves garlic, pressed
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon white pepper
  • Sesame seeds, for garnish

 

For the Teriyaki Sauce

  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons honey

Directions

Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, garlic, ginger, soy sauce and white pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 40 meatballs.
Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.

Make these tender delicious meatballs. You can have them as a meal or even as an appetizer on cute little toothpicks. You won’t regret it!

Besos,

Flor

Recipe Source Damn Delicious

 

 

Fresh Raspberry Vinaigrette

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Hola!

My whole life I have had an aversion to eating savory foods with sweet additions such as eating pork with applesauce-which i still have never tried. I also couldn’t get why people would eat salads with fruits/berries such as blueberries, strawberries, raspberries, etc.

Just a few weeks ago I tried my first salad with fresh berries and a raspberry vinaigrette. I was amazed at the flavors. Of course I had to run out and get the ingredients for a salad and a raspberry vinaigrette. This was the result.

This is a  beautiful, creamy, pink, sweet yet savory dressing that is currently my favorite. The salad with the dressing is absolutely delicious an beautiful too.

For the salad I just tossed some spinach on the plate and topped with fresh raspberries, some toasted, sliced almonds, some feta cheesed and then dressed with the vinaigrette. This is a total winner!

Fresh Raspberry Vinaigrette

Ingredients

  • 1/2 cup fresh raspberries
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • 1/2 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Directions

  • Purée raspberries with vinegar and honey in a food processor ,blender or in a medium bowl using a hand blender until smooth. While puréeing, add olive oil in a slow, steady stream. Blend until combined.
  • Season with salt and pepper. Store leftover dressing in the refrigerator for up to 2 weeks.

This was adventurous for me and I am so glad I tried it!

Besos,

Flor

Recipe from http://www.walmartlivebetter.ca/

 

 

 

 

Baby Girl Onesie Tag

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Hola!

Babies, babies, babies! We can’t get over how cute they are. We love girly baby things. A few week ago I made a baby boy tag and today I have a baby girl onesie tag for you.

I loooove the way this turned out! It’s kind of shabby chic, vintage looking and so girly! I neglected to mention that for these tags. I die cut not only the scrapbook paper but also recycled white cardboard that comes from packages of scrapbook papers. I just adhere both die cuts to make the tag nice and sturdy.

Enjoy your day!

Besos,

Flor

Supplies: Stampin’ Up, PTI, misc. embellishments

Dirty Rice

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Dirty Rice…another rice dish. It’s fabulous. The only Dirty Rice I have ever eaten has been from Popeye’s Chicken and I love that rice! When I found out that chicken gizzards and livers were used to make this rice I was kind of turned off but I figured I would try making it without all that extra chicken stuff even though that’s the stuff that makes the rice look “dirty”.

This was really, really good. If you add a bit of hot sauce over it it’s even better!

Dirty Rice

Ingredients

  • 3 1/2 cups hot chicken broth or beef broth
  • 1-2 tblsn olive oil
  • 2 tablespoons butter
  • 1 lb ground pork sausage
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped green onions with tops
  • 2 medium cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce
  • 1 1/2 cups long-grain rice

Directions

Heat olive oil and 2 tablespoons of the butter in a heavy casserole. Sauté the sausage until  no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add rice,salt, pepper and broth; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15-20 minutes, until rice is tender and cooked
Taste for seasoning, and add salt and pepper to taste if necessary.

Enjoy!

Besos,

Flor

Adapted from Southernfood.about.com

Sweetened Condensed Milk Poundcake

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Hola!

You all know that I am fond of sweets and this particular poundcake takes the cake. Get it? OK…that was lame!

 

Even though this is a simple dessert it is very elegant looking.

Sweetened Condensed Milk Poundcake

Ingredients

  • 1 1/3 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
  • 1 teaspoon salt
  • 3/4 cup sweetened condensed milk
  • 3 large eggs
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F. Generously butter 9×5 loaf pan and set aside.

Stir the flour and baking powder together in a small bowl and set aside.  Add the sugar, butter, and salt to the bowl.  Mix until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally.  Add the condensed milk and mix until well incorporated, scraping down the sides of the bowl once. Add the sifted dry ingredients and mix until no traces of flour remain. Add the eggs and vanilla, and mix just until combined, about 5 times. Scrape down the sides and bottom of the bowl and finish mixing by hand to fully incorporate the eggs.

Transfer the batter to the prepared loaf pan. Bake until the top is dark, golden brown and a tester inserted in center comes out clean, about 1 hour.  Cool in pan on a wire rack for ten minutes, then unmold and allow to cool completely on the rack, bottom-side down.

Have a great day!

Besos,

Flor

Recipe source Veronicas Cornocupia

 

Copy Cat Boutique Picture Frame

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Over spring break my family and I went to Geneva. It’s the cutest town. We love to shop there and have lunch there. I love picture frames. There are some beautiful frames at the shops in Geneva which I hate to say but they are a bit too expensive for my taste. So, yes, I am a caser or if you will a copy cat. I had seen a beautiful frame that was in the vicinity of $25.00-$30.00. It was pretty easy to come up with a plan for casing this frame. Here is my version.

I should have taken a picture of the frame before putting the picture on it. I love, love, love the way this frame turned out.  I had some thin canvas frames that I had  bought at the dollar store. It was a two pack for $1.00. I used some painters tape to block off the areas that I did not want any paint on. I had some left over silver paint at home and just painted over the entire frame including the painters tape. I let the paint dry for about 24 hours and removed the tape. It was too cute! I hot glued a hand-made bow to the frame and then adhered a vintage earring (with the backing pulled off). I glittered up a small clothes pin and also hot glued it to the frame. I already had the plate stand but I think I had also purchased that at the dollar store. How cute did this come out! I absolutely love it! This would be adorable as a gift, a favor, for table numbers at weddings. The ideas and colors that could be used are endless.

I will be taking this frame with me to my new school office. After working in the same school office for fifteen years I decided to take the plunge and move on to another school. I am both excited and grateful for this new adventure. I can’t wait to start in my new office at the end of July.

I loved making this picture frame and I hope you have the opportunity to try making it. It just makes an awesome addition to any room.

Happy day!

Besos,

Flor