Monthly Archives: May 2013

Simple Frijoles Borrachos/Drunken Beans

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Hola!

Not too much going on around here. It’s pretty quiet…so quiet you can hear the crickets! I am so glad it’s Friday! The weekend will be very busy and I love being busy!

When I arrived home from work the other day I found this on my counter…

Beautiful little lettuces! The first harvest from our 2013 garden! They are delicious! I chopped them up and made a salad with quinoa, tomato and a nice oil and vinegar dressing. We  will definitely be eating a lot of salads this summer.

I make  Frijoles Borrachos or Drunken Beans the way my mom made them…super simple! There are other ways of making them but this is what I am used to.

I don’t really have a recipe per say, but here it goes!

Cook one pound of pork chorizo in a dry (no oil) large pot. Add frijoles de la olla or boiled/canned pinto beans including the liquid. The amount of beans should be to your liking. I actually cooked my beans in the crock pot the day before. Add one 12 oz. bottle of beer…your choice! Have an extra beer for yourself. Add some chopped cilantro if you like. Simmer for about 20 minutes or until everything is nice and warm. Serve with some hot corn or flour tortillas and some more cilantro sprinkled on top if you like.

Can it get any easier than that?

Happy Day!

Besos,

Flor

Vintage Love-Berry Baskets

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Hola!

It’s Wednesday already? Yesterday I kept writing Mondays date and here we are Wednesday already!

The weather has been very uncooperative for summer break already. Our local pools opened up this weekend and they have had to close everyday so far because of the weather…kind of a bummer! I have made a goal of creating two scrapbook pages a night for at least a week  so that I can catch up  and so far so good. I started Monday night and so far have four pages done.

On to some super cute vintage berry baskets…

These berry baskets are so cute! I fell in love with them the minute I saw them. I wanted to display them, but also be able to use them. I filled them with some of my card making/scrapbooking embellishments. They also weren’t expensive. I think they were a dollar a piece. I couldn’t go wrong with this purchase!

Have a great day!

Besos,

Flor

Strawberry Shortcakes

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Happy Memorial Day!

I want to Thank every service man and service woman for their unselfish giving for our country. Thank You!

Memorial Day is also the unofficial start of summer and this start has been a bummer! The weather hasn’t been all that great this weekend. We didn’t have many plans for this weekend because we were hoping to catch up on some much-needed planting and cleaning here at home. We had plans for one day and those changed due to a family  issue. Today I am just going to catch up on some cleaning and cooking and hopefully get into my craft area again.

Who loves strawberries? I do! And with cake? Even better!

Start out with a delicious shortcake.

Then add all the sweetness…

This is the perfect summer dessert! Homemade yet super easy!

Strawberry Shortcake

Ingredients

  • 3 baskets of fresh strawberries
  • 1/2 cup sugar
  • Whipping cream
  • Vanilla

Directions

Remove the stems from the strawberries. Slice into thin (1/4″ to 1/8″) slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).

After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.

Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.

Biscuits

Ingredients

  • 3 cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 1/2 Tbsp baking powder
  • 3/4 teaspoon salt
  • 12 Tbsp cold unsalted butter, cut into small pieces
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract

Directions

Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes about 9 biscuits.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.

There is a certain freshness about this recipe that I just love! Go out and get yourself some strawberries!

Besos,

Flor

Recipe source http://www.simplyrecipes.com/

 

Shrimp with Couscous

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Hey!

TGIF! And the last day of school! YES! My daughter is super excited that she can sleep in every day now…she must take after her mama!

My kids are all off of school for the summer now. I asked Julieta what we should do all summer and she thinks we should just bake and cook???? Maybe I should tackle pie making? Learn to roll dough. Maybe try all the different tamales I want to learn to make. So many recipes and so little time!

Have you tried couscous yet? My son can’t stand it. I love it. He said maybe he will give it another try since it is so good for you. Too bad he wasn’t here when I made this recipe!

I couldn’t get enough of this!

There’s something to be said for keeping an open mind about things like food. You might find something you really love!

Shrimp with Couscous

  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shrimp, shelled and deveined
  • Coarse salt and ground pepper, for seasoning
  • 1 teaspoon mustard seeds
  • 2 leeks, sliced into 1/2-inch half-moons
  • 2 carrots, shredded
  • 5 cloves garlic, thinly sliced
  • 1 cup couscous
  • 1 cup frozen peas, thawed

Directions

  1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Don’t be afraid to try new things you could be missing the best things in life!

Have a great day!

Besos,

Flor

Recipe source http://www.marthastewart.com/

Thinking of You in Plum

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Hey!

I am finally feeling better! I was so sick that I didn’t even know about the tornado  in Oklahoma. I didn’t know until yesterday morning. I feel horrible for all the people affected and they and their families are in my thoughts and prayers. There is always something bad going on in the world and I think that is why so many of us try to think positively and try to always celebrate the good things in life.

Today I have a card that I am sure someone going through a rough time would appreciate.

I am the type of person that always has a hard time giving my sympathy verbally to people or just trying to make someone feel better about whatever their bad situation might be. A few written words can always make someone feel better. I always try to keep these kind of cards on hand. There are so many bad things going on in the world. Be positive. Be kind. Be sympathetic. Be gentle. There are so many good things we can BE.

Have a great day!

Besos,

Flor

Supplies: Stampin’ Up!, Pick Your Plum, vintage book page

Lemon Blueberry Yogurt Loaf

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Hola!

I hope everyone had a better weekend than me! I have not had a car in three days! The sacrifices we make for our children! Not having a car made me just a little more productive…I actually cleaned out my kitchen junk drawer and my coat closet. I had to find something to do this weekend while I was home. Then to top it I’ve been sick since Saturday with either the flu or really bad sinusitis. Of course that didn’t stop me from cooking and cleaning!

I have a recipe for one of the if not the moistest loaf cakes ever! I think my husband pretty much ate the whole cake!

This was so divine! The flavor of the lemon and blueberries came through so well. And the moistness…MMMM!

Just look at those luscious blueberries!  Makes me want to bite the screen!

Lemon Blueberry Yogurt Loaf

Ingredients

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

You will not be disappointed with this recipe!

I’m off to take some Nighttime Nyquil and hope that it works! It’s the last week of school for the kids so I want to make sure I am in my school office helping everyone out!

Happy Monday!

Besos,

Flor

Recipe source http://sweetpeaskitchen.com/

Veggie Garden 2012

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Hey!

I finally finished a scrapbook layout! Yay! It took me a long time to finally scrapbook again. After I scrapbooked this veggie garden page my husband said “This years garden is going to be even better”. He has worked really hard on the garden this year and I can’t wait to  start eating those fresh veggies!

The garden last year was awesome. This year I fear there will be more canning than last year! Last summer I canned and froze plenty of salsa…so much that we just finished the last jar! I use salsa on just about everything I eat so this year I think I am going to try and can even more. I should really start getting all my canning supplies in order so that they are ready and I am not scrambling at the last minute.

Have you ever tried canning? It’s a lot of work, but actually quite simple! And the best part is that you can seal that freshness and then have delicious things to eat all year round!

Have a great weekend!

Besos,

Flor

Supplies: Stampin’ Up!