Thank you, Thank you very much

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Hola!

I went to the movies yesterday and I am totally in love with “The Book of Life”. I had seen the commercials for the movie back in July when I was in Mexico and I have been waiting since then for the movie to come out. It was so colorful, had life lessons and was great for all ages! I feel an obsession coming on like a sickness! Afterwards we just had to go to McDonald’s to get the happy meal that comes in the Book of Life buckets! I know-something is wrong with me!

Isn’t the bucket cute? I will be using it for storing stuff.

You already know about my obsession with Elvis. I made some thank you cards with some Elvis stamps that I have and they came out adorable!

I used the embossing and chalk  techniques on this card which I thought worked well with Elvis! You can never have too many thank you cards on hand!

Have a great day!

Besos,

Flor

Supplies: Stampin’ Up!, Cornish Heritage Farms

 

Vintage Love

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Hola!

The weather has been super dreary! I am surprised I can stay up during the day-but I guess that’s because I’ve been taking a nap every evening. Ugh! Totally not being productive at home!

You know that i love vintage and antique things. A couple of months ago my husband and I went to a local thrift store and I could have fainted! Sitting there, up on the top shelf was a beautiful pitcher that matched a bar set that I have. OMG! It was only like $4.00. I snatched it up right away! What are the odds!

I just love the color! You can see my bar set here.

I am quite sad that this year I did not make it to Kane County Flea Market. By the time the weather was nice enough to go I was off on vacation and things have been so busy since I got back that I haven’t even had time to devote to a full day at the flea market. I am looking forward to going next year.

Keep your eyes open. Treasures are everywhere!

Besos,

Flor

Pollo con Chile Poblano

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Hola!

It’s Monday again. The good thing about it being Monday is that there is no school today. Thank you, Christopher Columbus!

I can’t believe I missed my blog birthday! On October 10th my blog turned 3!

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I have really enjoyed doing my blog these last three years. It’s not easy with a full time job and taking care of a family but I love it! Thank you for following me. I truly hope that I have inspired you  in one way or another.

Let’s get on with some food!

Today I am sharing a recipe that I absolutely love. My Mom used to make this but would use pork. In an effort to make it a little healthier I decided to use chicken.

I love serving this with Mexican rice.

My husband is always asking me that if I am going to cook something with pepper to make sure the peppers are not spicy. Well, there is really no way of telling if a pepper is spicy just by looking at it. I can usually tell once I’ve cut them and I smell them but for the most part you can’t tell. So tread wisely if you are not too big on pepper. You can of course use less pepper but that doesn’t guarantee that they won’t be spicy. Remember…do not rub your face or eyes when roasting or chopping any type of pepper.

Pollo con Chile Poblano

  • 1 small onion, diced
  • 1 small tomato, diced
  • 2 tblspn chicken bouillon powder (I like Knorr)
  • 4-5 poblano chiles, roasted, peeled and chopped (veins and seeds removed)
  • 2 tblspn vegetable or olive oil
  • 1 tspn salt
  • 2 garlic cloves, minced
  • 5 chicken breasts, chopped into small pieces
  • 6 cups water

Directions

Heat oil in large pot. Add salt to chicken and add to hot pot. Cook chicken until no longer pink in the middle. Add chopped onion and cook for about 4 minutes. Add minced garlic and continue to cook for another 4 minutes. Add chopped tomatoes and cook for another 4 minutes or so. Add Poblano chiles and continue to cook for about 5 minutes. Make sure you stir everything together after every addition. Add 6 cups of water and chicken bouillon. Stir well to dissolve the bouillon.  Allow everything to simmer for about 15 minutes. Adjust salt if needed and enjoy.

If served with rice on the side the broth melds really well with it. If I don’t have rice on the side then corn tortillas are a must! I don’t even know if this is a stew or a soup. I guess it doesn’t matter as long as it’s good!

Enjoy!

Besos,

Flor

 

Ropa Vieja

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Hola!

Happy Friday!

Ropa Vieja translates into “old clothes”. Since this delicious flank steak is served shredded it seems to have a good name. This is one of my favorite meat dishes. The last time I made this I made the mistake of not doubling the recipe. It was so good! We love eating this Cuban dish with rice on the side. If there happen to be nay leftovers this Ropa Vieja is delicious on bolillos. YUM!

Really you need to double this recipe for leftovers. It will not go to waste!

Ropa Vieja

Ingredients

  • Cooking spray
  • 2 (1-pound) flank steaks, trimmed
  • 3 cups thinly vertically sliced red onion
  • 2 cups red bell pepper strips (about 2 peppers)
  • 2 cups green bell pepper strips (about 2 peppers)
  • 4 garlic cloves, minced
  • 6 tablespoons thinly sliced pitted green olives
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons sherry vinegar
  • 3 cups fat-free, less-sodium beef broth
  • 1 tablespoon no-salt-added tomato paste
  • 2 bay leaves
  • 1/2 cup chopped fresh cilantro

Directions

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat procedure with cooking spray and remaining steak.
  2. Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook 7 minutes or until tender, stirring frequently. Stir in olives and next 5 ingredients (through black pepper); cook 30 seconds or until fragrant. Stir in vinegar, scraping pan to loosen browned bits; cook for 2 minutes or until liquid almost evaporates. Stir in broth, tomato paste, and bay leaves. Add steaks; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks are very tender. Discard bay leaves.
  3. Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan.

Buen provecho!

Besos,

Flor

 

Sausage, Corn, Potato and Cheddar Chowder

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Hey!

It’s been a busy week. Comforting foods are like medicine when you are busy and tired. My comfort is Mexican food but this chowder did the trick too.  Chowders are usually made with seafood and contain cream or milk. The original recipe called for Italian sausage but I didn’t have any. What the heck, I had turkey kielbasa so why not? The kielbasa sausage was actually a nice substitute.

It was warm and comforting!

This was really yummy. All that was missing was a nice big chunk of bread.  Either way I ate it up! This recipe doesn’t make much chowder so I doubled all the ingredients for a double recipe.

Sausage, Corn, Potato and Cheddar Chowder

Ingredients

* 1/2 lb turkey kielbasa, diced or cut into half moons
* canola or olive oil, for cooking
* 1 large onion, finely chopped
* 1 stalk celery, chopped
* 2 Tbsp. flour
* 1 tsp. cumin
* 3 cups chicken broth or water
* 1-2 potatoes, unpeeled and diced
* 1 can sweet kernel corn, drained
* 1 cup milk or 1/2 cup half & half (or to taste)
* 1 cup grated old cheddar cheese
* Salt and pepper

Directions

Add kielbasa into a soup pot that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, , until onion is translucent and the sausage is cooked.

Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.

Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. Don’t let it boil, or the milk may curdle. Add the cheese and stir just until it melts. Season to taste with salt and pepper.

This would be good on a cold evening but of course with that bread.

Besos,

Flor

Recipe source Babble

 

Pumpkin Coffee Cake

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Hey!

Monday already? Where do the weekends go? I wish they hung around longer.

Since we don’t go pumpkin picking anymore I needed to find something for us to do in the fall. So off we went to Great America this weekend to enjoy the day and evening with Fright Fest. I don’t ever go on the rides because my stomach doesn’t agree with them;nor do any of my other senses. We had good time. My two girls went with us but my son did not. I guess that’s better than none of them going. I enjoyed the beautiful weather and people watching.

You know how much I love pumpkin so I have a pumpkin recipe for you. This coffee cake was the bomb! It’s delicious for breakfast, as a dessert or snack.

The topping on this looks delicious!

Pumpkin Coffee Cake

Ingredients1

1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Streusel Topping
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • 1/3 cup walnuts, chopped

Directions

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.

If you are a pumpkin fanatic you must make this!

Besos,

Flor

Recipe source My Sweet Savannah

 

Southern Fried Catfish

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Hey!

When my kids were little they used to eat everything I would cook. Now of course they’re a bit pickier than they used to be. I used to make them fried catfish nuggets and they couldn’t get enough! The only one that really likes them now is my youngest. Once in a great while I will make these catfish nuggets and they are gone quick!

These are so good! Crunchy on the outside but nicely cooked on the inside.

Southern Fried Catfish

Ingredients

  • 1 -2 lb catfish nuggets
  • 1 egg
  • 2 cups buttermilk (can use regular or lowfat milk)
  • 3 cups cornmeal
  • salt and pepper (other seasonings you want)
  • oil

Directions

  1. Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat.
  2. In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
  3. In another big bowl put cornmeal and seasonings to taste.
  4. Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
  5. Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
  6. If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.

I used my trusty deep fryer and they turned out perfect. The nuggets are best eaten right away.  I am not a fan of tartar sauce so for me it’s hot sauce.

Besos,

Flor

Recipe source deep-fried food.com