A Salvaged Window

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Hey!

Hope you all had a great weekend! I slept in, decorated, celebrated, cleaned and enjoyed my weekend! I chopped up, boiled and froze our garden pumpkins!

Aren’t they pretty? Well, they were pretty! Now they are waiting to be used in some baked goods or other tasty recipes.

With Fall officially starting tomorrow I wanted to be ready and have my house decorated. I have some salvaged windows that I thought would make great decorations. This window is super cute and really didn’t cost a penny!

What do you think? I did absolutely nothing to this window other than clean the glass. I like the peeled paint. It gives it character. All I did was cut out the letters and leaves on my Cricut using vinyl and adhered them. The bow lost it’s partner somewhere so I figured I would put it to use. I had everything on hand so the cost of this project is pretty much zero!

I added some fall mums and that completed my little vignette.

I love the way this all turned out and I love Fall. It’s totally my favorite!

Have a wonderful day!

Besos,

Flor

Honey Cornbread

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Hey!

As I made this cornbread all I could do was think about my mom.  She has always cooked Mexican food and has never tried cooking anything that wasn’t Mexican except for Jiffy cornbread. When we were growing up she would (on rare occasions) make cornbread. She had a round cake pan with the sliding spatula to unstick the cake from the bottom of the pan.

Wow! My generation is totally different! I will try cooking anything that looks good! And this cornbread that I made was delicious!This was soooo good. The honey came through beautifully. I think I would probably eat this for breakfast, a snack or dessert. Though I think cornbread is traditionally eaten with a meal.

Honey Cornbread

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • ½ to 2/3 cup honey or sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup oil

Directions

  1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

If you are a corn bread lover you must try this recipe.

Besos,

Flor

Recipe source The Taylor House

 

Fluffy Carrot Ginger Cake

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Cake. Let them eat it! There are times when I want cake but not the kind that’s covered in frosting. I love cake-all sorts of cake but sometimes less is more. And this cake is just right for that kind of craving.

You can actually see how moist this cake was.

Fluffy Carrot Ginger Cake

Ingredients

  • 1 cup sugar
  • 3 eggs, at room temperature
  • ½ cup olive oil
  • ½ cup milk, at room temperature
  • 2 and ¼ cup all purpose flour (or whole wheat)
  • 2 tsp baking powder
  • 1 tsp vanilla powder
  • 1 tsp ginger powder
  • 2 and ¼ cup grated carrot
  • 1 tbsp grated lemon zest
  • 1 tbsp powdered sugar for dusting

Directions

  1. Preheat oven to 350.
  2. Butter a 9 in round pan.
  3. Mix sugar and eggs until fluffy.
  4. Whisk in milk and olive oil.
  5. In a separate bowl, sift together the flour, baking powder, vanilla powder and ginger powder.
  6. Add the dry ingredients to the wet ones and stir with a spatula. Do not overmix.
  7. Fold in grated carrot and lemon zest and pour the batter into the buttered pan.
  8. Bake it for 45 minutes or until a toothpick comes out clean.
  9. Remove from the oven and let it cool.
  10. Dust it with powdered sugar when it’s completely cooled.

Enjoy!

Besos,

Flor

Recipe source Giverecipe

 

Bloody Marys andCreme Brulee

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Hey!

I am loving this fall weather in Chicago. I am gearing up to decorate my house next weekend!

I had been waiting for this weekend for a couple of weeks now. Why, you ask? Well, I have been waiting for the Bloody Mary Competition to come around! And it was yesterday!

So fun! If you don’t know that the Bloody Mary is my most favorite drink ever you know now! There were about 15 (I think!) restaurants in the competition with their Bloody Marys. It was great tasting all the Bloody Marys and eating the delicious garnishes.

This little sandwich was delicious. The venue was great and it was kind of dark which I must say made the event pretty sexy even though it was the afternoon.

There was people walking around offering Quiche, tortilla rolls and some absolutely delicious cupcakes! This helped to keep everyone sober. After tasting every single Bloody Mary we cast our ballots!

There was even iced coffee after the event which I must add was divine!

And the saying on the cup it is so true!

Since I have brought up “sexy” I might as well talk about Creme Brulee. I don’t know about you but I think that Creme Brulee is one of the sexiest desserts around!  It’s not just the name but the creaminess and exquisite sweetness that makes this a sexy dessert. This was the first time I made Creme Brulee. I was always afraid to make it but I did it! It may not look too sexy here, but once you break through that sugar topping…

Creme Brulee

Ingredients

  • 1 quart heavy cream
  • 2 tsp. vanilla extract
  • ½ cup sugar
  • 6 large egg yolks
  • 2 quarts hot water
  • ½ cup sugar

Directions

  1. Preheat the oven to 325 degrees F.
  2. In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.
  3. Remove saucepan from heat. Cover and let set for 15 minutes.
  4. In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.
  5. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  6. Bake at 325 degrees F, just until the creme brulee is set, but still trembling in the center. Bake approximately 40 to 45 minutes.
  7. Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.
  8. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
  9. Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.

This is one of the best desserts ever! Next time I am going to make it sexier by adding some whipped cream on it and possibly wearing something nicer than exercise pants while making it!

Besos,

Flor

Recipe Source Chef in Training

 

Ceviche de Coliflor/Cauliflower Ceviche

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Hey!

This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!

A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.

This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.

 

Ceviche de Coliflor

Ingredients

Use as much or as little of each ingredient as you like.

  • Finely chopped cauliflower
  • Finely chopped broccoli
  • Finely chopped tomatoes
  • Finely chopped cucumber
  • Finely chopped purple onion
  • Fresh squeezed lime juice
  • Finely chopped jalapeño pepper, optional
  • Salt to taste

Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.

Enjoy!

Besos,

Flor

 

Turkey Sloppy Joes

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Weekend, why can’t you stay longer? The weather was gorgeous. It was perfect for sleeping at night!

I went to the movies again this weekend. I saw The Hundred-Foot Journey. It was an ok movie. The story was very sweet but I think it needed a little more excitement but it was still good.

My husband  picked the last of the vegetables from the garden. Of course I had to make salsa!

I made salsa roja-red salsa.

And Salsa Verde de Tomatillo-Green Tomatillo Salsa.

The best thing out of the garden were these beauties.

These beauties will be in some delicious sweets soon!

Are you a big carnival/festival goer? I am not too big on them but this weekend we did go get dinner at a festival not far from us. The food was amazing. There was so much to choose from. I chose this Pambazo.

 

Sorry about the pic! People actually stop to look at me when I am taking pictures of my food. It’s such a normal thing now that why would people find it weird?

I have never heard of these awesome sandwiches. This one had chorizo and potatoes with toppings of cabbage, tomatoes, sour cream, and cotija cheese. the bread was slathered in some kind of pepper sauce. It was pretty messy but I didn’t really care…I still ate it all!

Even after all this food I still have a recipe to share.

Sloppy Joes. Sloppy and delicious!

Not all sloppy Joes are good. This one was delicious!

Turkey Sloppy Joes

Ingredients

*1/4 cup ketchup
*1 tablespoon dijon mustard
*1 tablespoon worcestershire sauce
*2 tablespoons tomato paste
*1 teaspoon red wine vinegar
*8 oz can tomato sauce
*1 tablespoon olive oil
*3 cloves garlic, minced
*1 large yellow onion, chopped
*16 oz extra lean ground turkey
*1 tablespoon chili powder
*1 teaspoon crushed red pepper
*1 teaspoon salt
*1 teaspoon fresh ground pepper
*6 whole wheat buns

Directions

In a small bowl, whisk together ketchup, dijon mustard, worcestershire sauce, tomato paste, red wine vinegar and tomato sauce. Set aside.

Heat olive oil in a large heavy bottomed skillet over medium-high heat. Add the garlic and saute until fragrant, about 30 seconds. Add onion and cook, stirring as needed, for 5 minutes or until translucent.

Add turkey and cook until browned through, breaking it up with a spatula/spoon as it cooks. Add chili powder, crushed red pepper, salt and pepper. Cook 2 minutes more and then add the ketchup mixture, stirring to evenly coat turkey mixture.

Simmer for 5 minutes more, or until thickened.

Enjoy and make sure you lick your fingers!

Besos,

Flor

Recipe Source The Novice Chef Blog

 

 

Honey Dew Melon Ice Pops

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Hey!

Our garden had lots of honeydew melon so I had to make something with them. It’s September but it’s still warm so why not make some ice pops or paletas, if you will. These were so easy to make.

These were such a pretty mint green color. I loved them. They were sweet and creamy. Yum!

Honey Dew Melon Ice Pops

Ingredients

  • 1 (3-1/2- to 4-pound) ripe honeydew melon
  • 1/4 teaspoon fine salt
  • 1/2 cup granulated sugar
  • 1 cup heavy cream

Directions

  1. Set a fine-mesh strainer over a large bowl; set aside.
  2. Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through the strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice, or reserve for another use.
  3. Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.

If you don’t have honey dew melon growing  in your garden go and buy some. These paletas are so worth the little trouble it takes to make them.

Stay cool!

Besos,

Flor

Recipe source Chow