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

Sliders

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Hey!

I don’t have a recipe for you today but I do have a cute way to eat a hamburger, a mini hamburger. I just had to try making these cute little things.

Just make your favorite hamburger or meatloaf recipe and pat into an 11×17 pan. Bake it in the oven at 350 until cooked. That simple.  I took a little bun or roll and put it over the meat pan just to size up for cutting the meat.It’s going to shrink a bit but don’t let the edges go to waste…eat them! Cut it up put it on your bun and add your toppings.

It’s as simple as that. To go from this pan of raw meat to this adorable little hamburger…

This is a great way to make sliders for a crowd or for little hands!

Besos,

Flor

Spicy Shrimp Pasta with Mushrooms

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Happy Labor Day! I hope everyone has had a fun and restful weekend! My weekend has been way toooo restful! I haven’t done anything at all. That’s not true…I did go to the movies. I saw “Cantinflas” I loved it! I enjoyed the storyline but I also loved the way the movie was filmed.

Shrimp is a popular food in my home but mushrooms are not! So I put this together and had leftovers for those of us that do like mushrooms!

 

Spicy Shrimp Pasta with Mushrooms

Ingredients

  • 1 lb. of rigatoni pasta (I used spaghetti)
  • 1 tablespoon of olive oil
  • 1.5 lbs. of large shrimp, peeled and deveined
  • ½ teaspoon of red pepper flakes
  • ¼ teaspoon of salt
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 15oz. can of no salt added diced tomatoes
  • ¼ cup of white wine
  • ½ cup of fresh basil, chopped
  • 2 tablespoons of half & half
  • 8 0z sliced mushrooms

Directions

  1. Bring a large pot of water to a boil.
  2. Add pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
  3. In the mean time, heat a large skillet to medium high heat. Add olive oil to skillet. Next add large shrimp {peeled and deveined} to the pan in a single layer.
  4. Season with ¼ teaspoon of red pepper flakes and a pinch of salt.
  5. Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
  6. Next add chopped onion and mushrooms to the skillet, cook about 2-3 minutes, then add minced garlic and cook for 30 seconds.
  7. Immediately add white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute.
  8. Add diced tomatoes, ¼ cup of freshly chopped basil, ¼ teaspoon of red pepper flakes, and salt.
  9. Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in half & half and cook 1 more minute.
  10. Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with ¼ cup of freshly chopped basil.
  11. Optional topping: parmesan cheese.

Enjoy the day!

Besos,

Flor

Recipe source Joyful Healthful Eats

Dulce de Leche Panna Cotta

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Hola!

AHHH a three day weekend! Time for some rest and relaxation!

Panna Cotta has become one of my favorite desserts to make. It’s easy and it’s great for transporting in cute little cups.

This dessert was soooo good! I love the texture of this dessert and the flavor was amazing!

Don’t mind if I do!

Dulce de Leche Panna Cotta

Ingredients

Panna Cotta

  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  •  1 cup  whipping cream
  • 1 cup milk
  • 1 cup dulce de leche

Topping

  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup raspberry jam (optional)

Directions

Panna Cotta

  1. In a bowl, sprinkle the gelatin over the water. Let sit for 5 minutes. Set aside.
  2. In a saucepan, heat the cream and milk. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved.
  3. Add the dulce de leche and stir until smooth.
  4. You will need eight 125 ml (½ cup) ramekins or glasses. For easy unmolding, lightly oil the glasses or ramekins or rinse them with cold water. Drain and without drying, quickly add the panna cotta mixture. Cover with plastic wrap to prevent them from drying out. Refrigerate for at least 5 hours.

Topping

  1. In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. If desired, unmould the panna cotta. Top with whipped cream and raspberry jam.

So sweet!

Have a great long weekend!

Besos,

Flor

Recipe Source    Ricardo Cuisine