Monthly Archives: November 2013

Thanksgiving, 2013

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Happy Thanksgiving!

It has been an eventful last couple of days here in the Rojas House! On Wednesday afternoon we had an overflowing toilet that I had to figure out how to fix quickly via telephone with my husband. A few hours later my daughter calls to tell me her card broke down so I had to run and go get her and have it towed. Yesterday we had to take our Lady (our 14-year-old English Setter) to the vet on emergency. These past few days have not been good and we are hoping we are done with the bad things for now.

In light of all that I am oh so grateful and thankful that we are all together and healthy!

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I am thankful for so many things that it would take days to mention them all! I am so very thankful for you! Thank you for taking the time to visit my blog and find out what’s going on around here. I hope that whatever I post brings at least a bit of inspiration to you.

Happy Thanksgiving to you and your familias!

Besos,

Flor

 

Calabaza en Tacha

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Good Morning!

All of my Thanksgiving grocery shopping is done! If I forget something minor I just change my menu a bit to go with whatever I have on hand. I am definitely not one of those to run out to the store for one item when the lines are super long…I can’t handle that! OK…I usually send my husband if I have to!

For me pumpkin season has come to kind of an end with Thanksgiving dinner. I have a gorgeous pumpkin recipe for you today .

This is delicious! You can have this  candied pumpkin as part of your Thanksgiving meal, dessert or even breakfast!

Calabaza en Tacha

Ingredients

  • 1 pumpkin (about 5lbs)
  • 2lb brown sugar
  • 2lb piloncillo
  • 1 cinnamon stick
  • 2 anise star
  • 10 cloves
  • ½ gallon water

Directions

For the caramel:

  1. In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half.
  2. Prepare the Pumpkin:
  3. Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices.
  4. Preheat oven to 325 degree
  5. In a roasting pan bake pumpkin with caramel, for approximately  1 hour until pumpkin is tender, you will need to baste every  15 minutes.
  6. Serve warm with caramel.

Make sure you don’t eat the pumpkin skin! My mom makes the same recipe but using sweet potatoes. You would almost think the star of this dish is the pumpkin but I feel that it’s the syrup. It is just delicious and any leftover syrup you have could probably be incorporated into other recipes.

Happy Monday!

Besos,

Flor

Recipe Source SweetLifeBake

 


Gramma’s Apple Bread Pudding

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Hey!

It’s been a long week and I am so happy! I will be getting orthotics to wear with gym shoes!!! Hopefully that will do the trick and I will at least be able to start doing some walking for exercise! I have not really worn gym shoes in about two years because my feet hurt so much…hopefully this will be a great fix!

Did anyone out there watch the Latin Grammys? All I can say is…AMAZING!! I don’t watch them every year but last night I couldn’t get away from the TV! There was one or two acts that I didn’t care for but the rest were awesome!

Let me move on to Thanksgiving! Here is another great recipe that would be great for Thanksgiving.

I am not a big fan of apples eaten in their natural state but in dessert? Oh, yea baby!

Gramma’s Apple Bread Pudding

Ingredients

  •  cups soft bread cubes

  • 1/4 cup raisins

  • 2 cups peeled and sliced apples
  • 1 cup brown sugar

  • 1 3/4 cups milk

  • 1/4 cup margarine
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 eggs, beaten

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11 inch baking dish
  2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
  3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
  4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.

I chose to serve my pudding with homemade sweet whipped cream and OMG! Nice and warm…give you good dreams!

Besos,

Flor

Recipe source allrecipes

Lemon Chicken

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Happy Hump Day!

Thanksgiving is almost here and I could taste the turkey already. For some reason I am not as excited as other years but I am definitely looking forward to eating turkey. I have been dreaming about it. When I watch Guy Fieri on Diner, Drive Ins and Dives I just want to jump through the TV screen! The last show I watched was all about turkey and I went to bed hungry.

To help a bit with the turkey craving I made a delicious Lemon Chicken. I know it’s not the same thing but it was kind of close.

Look at that beautiful browned skin…add some beautiful vegetables and you are set!

Eating this is definitely helping me hold over until Thanksgiving.

Lemon Chicken

Ingredients

  • 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 2 Tbsp lemon zest
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
  • 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 2-3 Tbsp melted butter
  • Lemon slices for garnish
  • assorted chopped vegetables (potatoes, sweet potatoes, carrots, celery,peppers,mushrooms-optional)

Directions

1.  Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3.  Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade. If adding vegetables now is a good time to nestle them in between the chicken and continue baking.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. If needed adjust cooking time until all chicken and vegetables are completely cooked.

Let rest, covered in foil, for 10 minutes before serving.

4.  Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

I added the vegetables so that I would have a side dish that cooks along with the chicken. No extra pans needed!

Besos,

Flor

Recipe adapted from Simply Recipes

 

Spiced Red Lentil, Tomato and Kale Soup

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Hey!

It has been a positively quiet weekend…maybe too quiet! It’s been a crazy weather weekend…warm temperatures, wind, rain, flood advisories, thunder…each of them have their beauty except the flood advisories!

A few days ago I received my November Ipsy Glambag. I love this makeup subscription! For ten dollars a month you receive an awesome selection of cosmetics/beauty products to try. I have been a member since August and have not been disappointed at all. It fulfills my makeup obsession. You definitely get beauty products worth way more than $10!

I look forward to this surprise every month! If you want to sign up for a subscription go here Ipsy and subscribe! I am sure you will not be disappointed. I absolutely love it!

Soup is such a comforting meal even when it doesn’t have a bit of meat in it. My girls are carnivores so they totally prefer soup with meat in it but once in a while it is totally ok to forgo the meat.

This was really good and the spice is delicious. I think I could become a vegetarian if I had to, but my girls would not be able to handle not eating meat!

Spiced Red Lentil and Kale Soup

Ingredients

  • 1 tsp coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, diced
  • 1 bay leaf
  • 1 & 1/4 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4-1/2 tsp smoked sweet paprika, to taste
  • 1/8th tsp cayenne pepper, or to taste
  • 14-oz can diced tomatoes
  • 5-6 cups vegetable broth, more if desired
  • 1 cup red lentils, rinsed and drained
  • fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach

Directions

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in kale or spinach and season to taste adding more spices if you wish.

I am off to write my Thanksgiving Menu and grocery list. Is yours ready?

Besos,

Flor

Recipe source ohsheglows

 

Pumpkin Rice Pudding

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TGIF!!!

Rice-I love it! Pumpkin-I love it! Put them together and you have Pumpkin Rice Pudding! I have made regular rice pudding in the past that was delicious but this is definitely rice pudding elevated!

So creamy and pumpkiny. Is that even a word?

Pumpkin Rice Pudding

Ingredients

2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped

Directions

Bring the water to a boil in an 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Simmer on the stove, stirring occasionally, for 25-30 minutes or until all liquid is absorbed.  Allow pudding to cool then chill in refrigerator until cold. The pudding will keep for up to 4 days in an airtight container in the refrigerator.
You can serve the  rice pudding with some dried cranberries or whipped cream.

Enjoy!

Besos,

Flor

Adapted from Food Network

Gift Tags

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Hola!

It never fails that when I am looking for a gift tag I cannot find one. For one of my previous swaps with my friends I made a few gift tags to share with them. The nice thing about these was that I was able to use scrap paper. I try to save the larger pieces of scrap paper so that I can use with different projects.

A little stamping, a few die cuts and you have some adorable tags. These are perfect to keep on hand for any occasion and can be used on bags or packages. So remember to save your scrap paper!

Have a great day!

Besos,

Flor