Decorated Kraft Bags

Standard

Hola!

Happy Monday!

Here I am…on vacation, nice quiet morning. I have no obligations or responsibilities today other than what I have to do at home. It’s pretty nice. Shame on me but I am sure that in two weeks I will be ready to go back to work. I am so accustomed to being busy all day. But I am going to relax read some books, cook, enjoy the time.

By now you all know that I enjoy crafting. I try to do as much crafting as possible when I am home but lately I don’t have much mojo for it. I need to find that mojo because I have tons of pictures waiting to be scrapbooked!

I do have some cute little bags for you to check out!

These little cute bags were so easy to make. If you have scraps then use them. Washi tape? Use it too. Handmade embellishments? A must! I’ve used all this and more on these adorable bags. They can be used to gift handmade cards, gift cards or any small gift.

They are not all matchy matchy but that gives them a bit of charm!

There is something so old-fashioned about these flat kraft bags that I love. Someone I love bought them for me through Uline. You could probably find some plain craft bags to purchase on ETSY , ebay or other places.

I love keeping some of these on hand!

Have a great day!

Besos,

Flor

Supplies:  Uline, Stampin’ Up, Pick your Plum, misc. items

Chicken Fried Chicken

Standard

Hola!

How is everyone doing? I’ve just been going along with the adventure of life. It’s been pretty busy the last couple of months and I’ve had so many things to do. I will be on summer vacation soon and I can’t wait!

When I make chicken I always try to make a meal that might be a little more on the healthy side. This chicken is NOT healthy! But IT IS delicious! It even looks pretty in the pan of hot, hot oil!

 

Pure deliciousness…

I can’t believe how delicious this was! Then again all fried foods are delicious. If you have left overs this chicken would make a wonderful sandwich too!

Chicken Fried Chicken

Ingredients

  • 4 boneless, skinless chicken breasts, halved and pounded flat (for 8 cutlets)
  • 1/2 teaspoon of Creole or Cajun seasoning or to taste
  • 2 cups of self rising flour
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1 cup of milk
  • 2 large eggs
  • One-half inch of cooking oil (canola, vegetable) for the skillet

For the Gravy:

  • 1/4 cup of reserved pan drippings
  • 1/4 cup of reserved seasoned flour
  • 1-1/2 to 2 cups of milk
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 teaspoon of freshly cracked black pepper,or to taste

Directions

Use a rubber mallet to gently pound the thicker part of the chicken breasts between two sheets of plastic wrap until breast is flattened and even. Cut in half to make 8 cutlets, and season both sides with Cajun seasoning. Place a rack over a baking sheet covered with paper towels; set aside.

Whisk together the flour, salt and pepper; remove and set aside 1/4 cup of the seasoned flour mixture for the gravy. Beat the cup of milk with 2 large eggs for an egg wash. Dip the chicken into the seasoned flour, the egg wash and back in the flour, shaking to remove any excess flour. Let cutlets rest at room temperature for about 10 minutes.

Heat the cooking oil and bacon fat in a cast iron or heavy bottomed skillet over a medium high heat. Cook the chicken in batches to avoid overcrowding the skillet, until browned on the bottom; turn and finish cooking until golden brown and cooked through. Place onto the rack of the prepared pan and tent very loosely with aluminum foil to hold.

Remove all of the oil from the skillet except for 1/4 cup, and over medium heat, sprinkle in the 1/4 cup of reserved seasoned flour a little at a time. Cook, stirring constantly until a light blond color. Slowly whisk in 1-1/2 cups of milk until fully incorporated and until mixture begins to thicken. Bring to a boil, reduce heat and let cook for a few minutes, adding additional milk, if needed, to reach desired consistency. Taste, season with salt and plenty of pepper and adjust as needed.

Place a piece of chicken on each plate and spoon a bit of the gravy across the center of the chicken. I served the chicken with mashed potatoes and peas.

Tip: To substitute for self rising flour, use 2 cups of all purpose flour with 1-1/2 teaspoons of baking powder; add salt and pepper and proceed as above.

I couldn’t get enough of this chicken!

Enjoy!

Besos,

Flor

Recipe from Deep South Dish

 

 

Strawberry Chocolate Chip Cake

Standard

Hola!

Happy Monday!

Dessert is an important thong in my house. I have never been one to buy cookies, chips and other junk food to have at home. I think the most “junk food” food I usually have purchased since I had my kids is granola bars-and that is considered a breakfast food I guess.

I’ve always tried to make sweets at home for my kids. So when there isn’t something sweet to eat my kids definitely remind me.

This dessert I made for Easter is perfect for kids and adults alike. It’s sweet but not too sweet.

This was great for Easter this year. The freshness of the strawberries combined with the nice weather was perfect.

Strawberry Chocolate Chip Cake

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons Greek yogurt
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chocolate chips plus more for sprinkling the top of cake
  • 1 pound strawberries, hulled and halved

 

Directions

  1. Heat oven to 350°F. Line the bottom of a 9×3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
  2. Sift flour, baking powder, and salt together into a medium bowl.
  3. In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes.
  4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
  5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
  6. Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
  7. Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty)  Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!

So you might not see chocolate chips on top of my cake.  I used chocolate chips in the cake part but white chocolate chips on top of the cake . It was sooo good.

Enjoy!

Besos,

Flor

Recipe from Julias Album

Ice Cream Cone Birthday & Weekend Wanderings

Standard

Hola!

Mother Nature is playing with my emotions. I get teased for a few days and I get to wear some peep toes shoes. The next day I am wearing boots again. Please, Mother Nature send me some really nice weather that will stay for a long while. I’m done with the teasing!

It has been busy and also lazy here. Some days are pretty busy others I find myself just laying around!

Last weekend we went to a food truck festival. I learned about it on facebook and have always wanted to eat food from a food truck. Why? I don’t even know.

I thought the food was a little pricey. This was a sampler from an asian food truck. It included a Lemon Grass Chicken Taco, Pork Belly Slider and Filet Mignon Slider. The chicken was delicious! It had such a fresh taste. The pork belly was not my thing! I don’t like gooey fat. The beef slider was ok. More than anything this sampler just looked pretty!

I had to have a Lobster and Crab Roll so I waited almost two hours in line. It was funny because for the first hour everyone was real chatty and happy. When we were in the second hour a lot of people around us stopped being so happy (including us) we just stood there quietly because of the long wait and in my case my feet were killing me! And I felt that the rolls were just OK. My husband only took one bite out of the lobster roll.

The lines, OH, the lines! I waited 2 hours for some jerk chicken that truthfully would have tasted better if I had made it at home. I was so crabby by the time we got the jerk chicken that I didn’t even take a picture of it.

I have experienced a food truck festival and will never go again. I sound like a big downer. Maybe I’m too old for that kind of thing…NAH! It was the long waits in line that made me the most unhappy. It was nice to get home and put my feet up!

A while back I made this birthday card but I don’t think I ever posted it so here it is. Isn’t it cute?

I like the gatefold card because of the way it opens up. Just a little different than the everyday card.

Thanks for stopping by! We’ll chat again soon!

Besos,

Flor

Supplies: Stampin’ Up!, vintage book page

 

 

 

 

Aji

Standard

Hola!

I hope everyone has been doing well and enjoyed their Easter! My brothers families and mine all got together at my parents house to eat and laugh as usual!

The weather is finally getting a bit better and pretty soon we all will be outside in full force! I can’t wait. I’m pretty tired of the cold and being indoors.

I work with a wonderful group of women! At lunch time we sometimes get together and just enjoy each others company and lunch! One of my friends had a delicious looking dish with some fantastic flavor! I am not shy around these women and actually asked “Can I try that?” I used to be more shy but I think that the older I get the less shy I am!

Whoa! This Aji as it’s called was amazing. The wonderful woman who makes it is Colombian and said that it is typically served with Colombian Empanadas (hers are delicious-I need lessons!) Another wonderful woman actually put it into recipe form and it works wonderfully!

I actually made this one day on Winter break while I was making tamales. I of course did not make empanadas but had some tortilla chips so I ate it as a dip. The flavor is absolutely bright and sunny! I am embarrassed to say that I ate it all by myself throughout the day. It happens, right?

Aji

Ingredients

  • 1 Cilantro bunch
  • 8 green onions (without the roots of course)
  • 1 avocado (out of its shell/skin of course!)
  • 2 tablespoons oil (I used olive oil)
  • 1/4 cup water
  • juice of 1 lemon
  • 8 chiles de arbol (less or more to your liking)
  • salt to taste

Directions

Throw everything in a blender and blend until smooth. Add salt to your liking.

This is definitely going to be a staple in my home and hopefully I will get some empanada making lessons soon! This could probably be used as a sandwich or wrap spread as well.

Have a great day!

Besos,

Flor

 

 

Recycled Jewelry Boxes

Standard

Hola!

I am back here after passing, YES, passing my hearing screening tech test and practicum! The last two months have been extremely difficult due to studying for my vision and hearing screening tests. I was so stressed and worried about passing these tests that I feel like I kind of hid at home just studying. But I am free now! I’ve also been dealing just with everyday life which isn’t always easy.

So by now you know I like to recycle whatever I can. A couple of years ago I hosted a jewelry party. When I received my jewelry I saved all the little boxes that it came in. They were too cute to throw out (this sounds like an excuse)! I figured I could use those boxes somewhere down the line. And I have…

The boxes were already pretty, but they had the name of the jewelry company right smack in the middle of the lid. All I did was die cut a bow in a matching color and adhered it where the name of the company was. On another box I just hot glued a flower embellishment. It can’t be any easier.

I stashed a little gift in the box and gave it to my Secret Valentine (I was her Secret Cupid) at work. We had so much fun doing Secret Cupid. You can call me cheap, frugal, earth saver…I will totally own all of those!

Happy Monday!

Besos,

Flor

 

Homemade Mozzarella Sticks

Standard

Hola!

I hope everyone had a wonderful Valentines Day. We went out for Valentines breakfast and spent the rest of the day at home just resting and hanging out. The older I get the less I want to go out when it’s cold so I was so ok with staying home all day!

Today is Presidents Day and I don’t have to go to work. It’s going to be a day of studying…I hope!

Years ago when Julissa was a little girl, maybe about 6 years old, something terrible happened. We were eating mozzarella sticks and she started choking! She started pointing at her throat and had a terrifying look on her face. I literally put my hand down her throat and pulled out the cheese. So scary! She hasn’t eaten mozzarella sticks since then.

I saw a recipe for homemade mozzarella sticks and figured I would make them. It’s a good thing Julissa wasn’t home!

Before frying they kind of look like frozen fish sticks.

They taste waaayyy better than frozen fish sticks!

It was fun making these cheese sticks. Just knowing they go from more of a solid to nice and melty…YUM! Who doesn’t love fried cheese (well, except for Julissa!).

Homemade Mozzarella Sticks

Ingredients

  • 16 oz block whole milk mozzarella cheese
  • 2/3 cup Italian style breadcrumbs
  • pinch of salt and pepper
  • 2 extra-large eggs

Directions

Cut the block of cheese into 1/2 inch sticks.  I had about 12.  Place the eggs in a bowl and whisk to combine.  Place the bread crumbs in a second bowl, and season with a pinch of salt and pepper.

Take each cheese stick and dunk it into the egg, letting the excess drip off.

Then coat in the breadcrumbs, shake off the excess, and place on a plate.  Repeat with the remaining cheese sticks.  Once those are all done, take each cheese stick through the egg and breadcrumbs again for a second coating.  Place the mozzarella sticks in an airtight container and freeze for two hours.

Heat up a fryer. I don’t go to any certain temperature, I just make sure it’s super hot and fry for about 30 seconds until golden brown.  Serve with marinara or your favorite  sauce.

These we sooo good. Julieta and I polished them off! We didn’t want to leave any evidence for Julissa.

Happy Monday!

Besos,

Flor

Recipe source Fifteen Spatulas