Monthly Archives: September 2013

Pumpkin Milkshake

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HI!

So I have been invited to a Halloween party and am on the lookout for items for my costume. That’s what I did this weekend. I went to a couple of thrift stores on Saturday and  found everything but what I needed. Yesterday my girls and I headed out to the mall and I was lucky enough to find that one last item I needed. I just need to try everything on and hope it works ok!

Everyone in my family likes pumpkin except for Julissa. I feel bad for her. Pumpkins are awesome and amazing. They taste like love! Ok, maybe I am exaggerating a little but I really do LOVE pumpkins!  After dinner on Saturday  I made this delicious shake!

Doesn’t it look like it has a heavenly aura about it? I didn’t even do anything to the picture! That just goes to show that these shakes and pumpkins are heavenly!

Pumpkin Milkshake

Ingredients

  • 1 cup pumpkin puree
  • 3 tblsp brown sugar
  • 1 tblsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tblsp pumpkin pie spice
  • 1 tsp ground cloves
  • 4 cups vanilla ice cream

Directions

Place first six ingredients in blender and blend well.

Add ice cream. (if you need to “loosen” the ice cream a bit add a little bit of milk)

Serve in individual glasses and garnish to your liking.

I garnished our shakes with Galletas Maria-the best Mexican cookie ever!  I don’t get brain freeze like most people do when they eat cold foods like shakes or ice cream. I get what I call “chest freeze”. It feels like what I would think a heart attack feels like…boy I hope I’m wrong!

It feels horrible but it didn’t stop me from drinking my entire delicious shake!

Go out and buy some pumpkin! There are so many delicious things you can do with it!

Besos,

Flor

 

 

 

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Grilled Chicken Pesto Wraps

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Hey!

I have been looking forward to today since last week. Not only because it’s the last day of the work week but because in an effort to spend more quality time with family (like we don’t spend enough time together already!)  we have declared Fridays “Pizza Friday”. We are not going to order our pizza we are making them ourselves!  Hopefully this will help me learn  to roll dough too! I have already shared how bad I am at rolling dough (especially if it has yeast!) but I have been practicing on little things. Last week we made 2 pizzas one was bacon and the other was green peppers and tomatoes.

Here’s the bacon pizza. I must say even though the dough didn’t rise the pizza was still delicious!

I hope tonight’s dough rises!

These Grilled Chicken Pesto Wraps are  perfect for days when you are running around but still want to eat a healthy meal.

I served these wraps with the last cucumbers from the garden.

Grilled Chicken Pesto Wraps
Ingredients
2 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 teaspoon dried basil
1 lb raw boneless, skinless chicken breasts, cut into bite-sized pieces (I used kitchen shears – it’s faster than using a knife!)
2 tablespoons pine nuts
¾ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 teaspoon water
1 teaspoon lemon juice
1 garlic clove
Pinch of nutmeg
Salt & pepper to taste
½ cup shredded 2% reduced fat Mozzarella cheese
6 light original Flatouts
1 plum tomato, diced
Directions
1. In a large skillet, bring one tablespoon of the oil over medium high heat. Add the minced garlic clove and dried basil and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Remove chicken along with any excess oil to a medium-sized mixing bowl and set aside.
2. Bring a small dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.
3. Add the remaining tablespoon of oil, toasted pine nuts, fresh basil leaves, Parmesan cheese, water, lemon juice, whole garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. Add the pesto to the reserved mixing bowl with the chicken. Add the Mozzarella cheese and mix all ingredients together until well combined
4. Lay a flatout wrap on a clean surface and spoon 1/6 of the chicken pesto mixture  onto the center of each flatout and spread the mixture lengthwise, leaving about an inch at each end. Sprinkle about 1/6 of the diced tomatoes over the chicken. Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.
5.  Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet (I did them in batches of two) and mists the tops with cooking spray as well. Cook for 3-4 minutes or until bottom is golden. Flip the wraps and continue to cook another 3-4 minutes until golden on the other side. Cut in half and serve.

Yields 6 servings. WW P+: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

What made this such a quick meal for us is that I already had this pesto in the freezer. That cut out quite a bit of steps. I wasn’t counting WW points, but either way it is a delicious meal. It is also the perfect meal to take on a fall picnic, the beach, the zoo, a roadtrip, The possibilities are endless…

What are you doing this weekend? Football parties? Relaxing? Dancing? Whatever it is enjoy it!

Besos,

Flor

Recipe source Emily Bites

Chile Rellenos

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Hola!

Fall, how I love you! I cannot ever get enough of fall and all it’s bounty and blessings!

Every year for fall I decorate the outside of my home (and the indoor too!) for the season. I usually put up my fall decorations then add  the halloween decorations when the time comes. After halloween I remove those decorations and leave up fall decorations. I find that makes it easier and more time efficient for me. It may sound quite scientific but it’s not! This year I didn’t know what to do for my “porchscape”. I had a tin pitcher and a tin vase that were just sitting in the basement and thought they would look nice with the decorations but I thought they looked pretty plain. What to do with them? I pulled out my Cricut and made large Vinyl letters to add to the tin pieces.

The containers started out like this…

And ended up like this. One big letter makes a big difference!

I added those tin containers to my porch and the “porchscape” looks adorable!

I didn’t have the mums in pots yet, but have taken care of that problem!

I have only ever made Chile Rellenos once in my life and it didn’t turn out so well. Instead I would just eat them whenever my mom made them. I never tried making them again until just recently and they were delicious!

It’s like something wrapped in a cuddly blanket!

And inside that cuddly blanket there are onions, tomatoes and gooey cheese!

Chile Rellenos

Ingredients

  • 4 to 6 Poblano Peppers , roasted, peeled and insides removed through a small cut -If the cut is too big you can secure each chile pepper with a toothpick after stuffing. Just remind everyone to be careful and remove the toothpicks!
  • Queso Chihuahua, sliced into long strips
  • 3 Tomatoes, quartered
  • 1 Onion, quartered and seperated
  • 1/2 cup flour
  • 3 large eggs, room temperature
  • Vegetable oil for frying

Directions

  1. Stuff each pepper with tomato, onion and cheese. Don’t fill too much because you want to be able to secure it with a toothpick if need be.
  2. Pour enough oil into a large skillet to measure 1-inch. Heat over medium-high heat.
  3.  Separate the egg whites and yolks. Beat the egg whites, on medium speed of an electric mixer, until nice and fluffy. Beat in egg yolks just until combined.
  4. Place flour in a shallow bowl. Lightly coat stuffed chili peppers with flour.
  5. Dip chili peppers, one at a time, in egg mixture.
  6. Carefully place chili peppers in oil. Fry in oil until golden brown on both sides. Place chili peppers on a paper towel lined plate.

I personally like to slice my chile relleno and make tacos out of them with warm tortillas. These are delicious with rice and/or beans on the side.

Enjoy!

Besos,

Flor

Recipe adapted from La Cocina de Leslie

Pancit

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Hola!

Food is such a wonderful thing. It tells the story of your life (kind of like music) and the way something tastes stays with you forever. It is a reminder of where you’ve been and what you’ve done. Does that makes sense to you?

When I was in fifth grade my best friends lived across the street and kiddie corner from us a couple of houses down. We spent so much time together. When I went to their house there was always Pancit. It is the only Filipino food I have ever eaten and it was delicious! It is burned in my memory and in my taste buds. I have not had it since and I felt the need to have some so I looked up a recipe.

The recipe seemed easy enough. It probably is not exactly the same as my friends mom made it but it’s pretty darn close.

The recipe made quite a good amount. We absolutely loved it so I made it twice in a week.

Filipino Pancit

Ingredients
  • 2 lbs. uncooked noodles  (this version used 2 lbs. of thin spaghetti)
  • 4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
  • 1 lb. lean pork, cut into very small pieces
  • ½ cup oil
  • 1 onion, minced
  • 1 tablespoon soy sauce
  • 6 cloves garlic, crushed
  • 1 pork bouillon cube
  • 6 cups water
Directions
  1. Cook noodles al dente.
  2. Brown the pork in the oil with the soy sauce, garlic, and onion.
  3. Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the cooked  noodles and  simmer over low heat until the noodles soak up all the broth.

I couldn’t believe how good this was. It brought back all the memories of being with my best friends and hanging out all summer. I had kept in contact with my friends until about 15 years ago and then I lost track of them. This is where Facebook comes in handy I guess…

Besos,

Flor

Adapted from pinch of yum

Pumpkin Toffee Gooey Bars

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Hola!

As I sit here writing this I am thinking about my maternal grandmother Concha. She passed away on Wednesday night in Mexico. I am so deeply saddened. She was a wonderful woman with a sweet disposition. We used to spend every summer in Mexico from the time I was a baby until the summer of my 18th Birthday. I loved being there and being with her. She was so sweet and I hardly ever saw her upset or angry. She had a soothing voice and was always there to cheer us up or protect us whenever my mother was angry at us. It will be difficult whenever I go back to Mexico and find that she isn’t there. Descansa en paz, Abuelita. I will always love you!

I have also canned tons of salsa again tonight along with some BBQ sauce. I really hope this is the last of the canning because I am really tired of the darn tomatoes…again, I am sure I will be happy in the winter when I get to eat all the fresh tasting goodies!

The first day of fall this year is Sunday, September 22nd. I absolutely love fall and so do most of my family. It is such a wondrous time of year. To celebrate the upcoming first day of fall I have a delicious fall inspired dessert.

The desserts of fall are awesome. The flavors, the smells…makes my mouth water. I really love the smell of a fall kitchen when there is a sweet dessert in the oven.

Pumpkin Toffee Gooey Bars

Ingredients

  • 1 box yellow cake mix
  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 1 egg
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup flour
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits
  • 1/2 cup sweetened condensed milk (you can use either regular or fat-free)

Directions

  1. Preheat oven to 350 degrees. Line a 9” square pan with foil and spray liberally with cooking spray.
  2. Mix cake mix, pumpkin, egg, pumpkin pie spice, and flour with a hand mixer or stand mixer. Batter will be gooey.
  3. Press half the batter into the prepared pan. I found it easier to spray my hands with cooking spray before pressing so the batter wouldn’t stick to my hands.
  4. Sprinkle pecans and toffee bits over the top of the bottom layer. Pour sweetened condensed milk over evenly over the nuts and toffee bits.
  5. Drop spoonfuls of the remaining dough evenly over the top of the bars. Spray your hands again and press gently to evenly cover.
  6. Bake for about 25 minutes, until they are golden around the edges. Cool completely before slicing. They are easier to cut if you refrigerate them overnight.

These are very filling and heavy so I would suggest cutting them the squares on the smaller side.

Enjoy!

Besos,

Flor

Recipe source crazyforcrust 

 

 

Honey Soy Chicken Drumsticks

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Hey!

How do you feel about chicken? Do you prefer fried, baked or roasted? Which part do you like-breast, thigh, drumstick? I hate to say that I am quite picky when it comes to eating chicken. I only eat breast. I’ve been picky about chicken since I was little. No dark meat for me. I will eat it cooked all ways…I am definitely not picky about that!

I will prove that it started out as chicken…

The picture I am showing you is not pretty. Don’t get scared. Don’t unsubscribe to my blog, don’t stare in awe wondering if it’s some kind of mutant thing. It is chicken. The picture didn’t come out that great either…sorry!

This chicken was so good that I actually ate drumstick! It’s the first time I have ever eaten an entire drumstick. The flavor is amazing!

The meat just falls of the bones…I kind of like that! Don’t waste any of the sauce that might be left in the baking pan. Pour it all over the chicken too!

Honey Soy Chicken Drumsticks

Ingredients

  • 18 chicken wings or 10 drumsticks or 4 thighs and 5 drumsticks, etc.
  • kosher salt and freshly ground pepper
  • 2 tablespoons oil — peanut, canola, vegetable, etc.
  • 2 tablespoons ketchup
  • 1/2 cup soy sauce
  • 1 cup honey
  • 2 to 3 cloves garlic, minced

1. Preheat oven to 400ºF. If using wings: wash and dry, cut off wing tips and place on a rimmed baking sheet. If using the larger quantity of drumsticks and/or thighs: wash and dry and place in a 9X13-inch pan; if using the smaller quantity, wash and dry and place in a 8×8-inch (or something similar) pan. Season lightly with salt (soy sauce already has plenty of salt) and pepper to taste.

2. Combine remaining ingredients and pour over chicken. Toss chicken (with your hands or with tongs, if you do) and then arrange skin-side down in the baking pan. Place in the oven for 30 minutes. Remove pan, turn chicken over, and return to the oven for another 30 minutes. Remove pan and turn chicken over once more.

Enjoy and pleas, please lick your fingers!

Besos,

Flor

Recipe source alexandracooks

Sesame Garlic Green Beans

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Hola!

Can you believe that Canelo Alvarez didn’t win the fight? On Saturday we went to Buffalos Wild Wings to watch the boxing match of the year and enjoying some wings and totally decadent chocolate cake (and of course Bloody Marys).  I was all for Canelo because he is young, humble and of course Mexican (sorry!) like me. But Mayweather is an awesome fighter…there is no doubt about that! He has the experience…and so the evening ended on a sad note for me! But that’s ok because it was still an awesome weekend!

Green beans, I’ve only really known them from a can or frozen. I had never made fresh green beans and oh what a difference.

These green beans were super tasty and had just the right amount of crunch.

Sesame Garlic Green Beans

Ingredients

fresh green beans, trimmed
olive oil or coconut oil for sautéing
lots of fresh minced garlic
sesame oil
lightly toasted sesame seeds
salt & pepper, to taste

Directions

Heat the oil in a large skillet over medium-high heat. Toss in the green beans and sauté until the beans are starting to get golden and crisp (no mushiness allowed) toss in the garlic and let cook for a few seconds.

Remove from the heat, drizzle with a bit of sesame oil, toss with the toasted sesame seeds and season with salt & pepper if you’d like.  Serve immediately!

These were the perfect complement to that delicious ugly chicken you see in the picture. I’ll have the recipe for that on Wednesday. Don’t let the chicken scare you…it’s the some of best chicken I’ve ever had!

Besos,

Flor

PS– Viva Mexico! Happy Mexican Independence Day!

 

recipe source sweetannas