Sausage Potato Kale Soup

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Hola!

I am so excited for Halloween to get here! I can’t wait to go Trick or Treating with my niece! I’m going to make a big pot of Chili and some biscuits for my family that is coming over.EEEEK! And probably Enfrijoladas for my Dad. He’s  kind of picky when it comes to what he eats.

We have had some beautiful weather so far this fall and it seems that it’s going to start getting colder which means more soups , more eating and more naps. That is not good for me!

Well, this soup is kind of healthy!

This was nice and tasty!

Ingredients

  • 1 pound italian sausage (I used mild sausage)
  • 2 tablespoons butter or olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon freshly cracked black pepper, plus more to taste
  • 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
  • 1/4 teaspoon freshly grated nutmeg
  • 4 medium or 2 large russet baking potatoes, sliced
  • 8 cups chicken broth or stock
  • 1/2 cup heavy cream

Directions

 

Funnel Cake

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What a rough week last week! It was Parent/Teacher conference week so I had to work two evenings. I was exhausted so I didn’t even post on the blog like I usually do. But thank goodness that is all behind me!

About two weeks ago my daughter and I had such a craving for funnel. cake! There weren’t and carnivals or fairs going on so we had to make our own!

This was so easy to make and was delicious! I love this dessert for a carnival themed party or just for family night. You could really pump it up with whipped cream and sauces such as strawberry, fudge, etc. Yum!

 

Funnel Cake

Ingredients

  • 2 cups oil for frying
  • 1 large egg
  • ⅔ cup milk
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Confectioners’ sugar, for dusting

Directions

  1. Heat oil in a large skillet (preferably cast iron) over medium high heat until the oil reaches 350 degrees. Reduce heat to medium to maintain the heat.
  2. In a medium mixing bowl, combine egg and milk.
  3. In a separate bowl, combine flour, sugar, baking powder, and salt. Stir dry ingredients into the wet ingredients.
  4. Pour batter into a funnel (with your finger over the tip), or spoon batter into a large plastic bag with a tip cut off.
  5. Pipe batter into the hot oil making a squiggly design and working from the center out. Fry funnel cake for two minutes on each side.
  6. Remove from oil onto paper towels to drain.
  7. Sprinkle powdered sugar over hot cakes and add any other yummies such as ice cream or sauces.

You see…there is no reason to run to the store and buy those funnel cake kits!

Easy, simple and inexpensive!

Besos,

Flor

Recipe source The Cooking Bride

 

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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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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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