Monthly Archives: January 2014

Criss Cross Valentine

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Hey!

 

I hope everyone had a great week. The weekend got here really quick since it was a shortened work week!

I went to Zumba on Wednesday with my new orthotics for my gym shoes. I was so happy! It went pretty well. My feet hurt very little the next morning. I think I might be able to do Zumba at least twice a week if my feet do ok. I love doing Zumba because it’s like dancing and I love to dance but hardly get to go out and do that.

Valentine’s Day is coming up and I am such a romantic at heart. This year for the swap group I am in we are going to try and learn different techniques. The last swap was a Valentine’s Day criss cross card. I love this card.

I would have to give this to someone I really love because there was quite a bit of cutting involved.

Have a great weekend!

Besos,

Flor

Supplies:  Stampin’ Up!, Gartner,

 

Arian’s Vegetable Fried Rice

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Hola!

I have not left my house in three days. I have been indoors since Sunday. I am glad that today we are back at school. I really needed to get out of my house. I felt like I was running out of enjoyable things to do! Sure, there is always something to clean but that is just boring! I spent my time baking, making cards, scrapbooking and watching some TV. Now it’s time to get back on a schedule…bye bye freezing weather (I hope)!

My younger brother Arian likes to cook. He is the one that pushed me to blog and the one who taught how to make fried rice. We’ve been eating a lot of fried rice ever since. He thinks we are crazy for eating it so much!

These are the cast of characters.

And after they get to know each other this is how deliciously close they are.

This recipe makes TONS of rice. I like to make a large batch because Julieta is obsessed with all things Asian so this way there is plenty!

Arian’s Vegetable Fried Rice

Ingredients

  • 8 cups cooked white rice (left over rice is best because it is firmer)
  • 1 carrot, shredded
  • 3 green onions,sliced
  • 2 eggs, scrambled
  • 3/4 cup frozen peas, thawed
  • 1 garlic clove,finely chopped
  • 8 tbsp soy sauce
  • 4 tbsp vegetable oil

Directions

Heat 1 tablespoon vegetable oil in a non-stick skillet. Add egg and scramble until cooked. Set aside.

Heat 3 tablespoons vegetable oil in a separate large non-stick pan/skillet. Add all the rice and saute/fry until all rice is coated in oil and warmed a bit. Add more oil if needed.

Add peas, carrots and garlic into rice and stir until all veggies are mixed in well. Allow to heat for about 4 minutes. Optional-If you like you can add cooked shrimp, chicken,beef,ham at this point.

Add scrambled egg and soy sauce to rice and vegetables.  Stir until well mixed and everything is heated through.

Enjoy!

Besos,

Flor

 

 

Ham and Egg Casserole

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Hey!

I am home again due to the extreme temperatures! On days like today everyone needs a hearty breakfast especially if they are going to be outside for any amount of time.

Take this casserole. It has protein from the egg and it’s filling from the ham. It’s also quick and easy to make.

If you need to make the meal even heartier you can add some pancakes or even some potatoes as a side.Of course I had to have salsa with mine!

Ham and Egg Casserole

Ingredients

  • 1 cup fully cooked ham, cut into small pieces
  • 2 cups shredded cheese {whatever you like best-I used cheddar and mozzarella}
  • 1/4 cup parmesan cheese
  • 1 tablespoon flour
  • 1/4 teaspoon greek seasoning
  • 1/4 teaspoon pepper, divided in half
  • 1/4 cup butter, melted
  • 12 eggs
  • 1 cup milk, half-and-half or whipping cream
  • 1/2 tablespoon Dijon mustard

Directions

  1. Preheat oven to 350 degrees and lightly spray a 13×9 baking dish with cooking spray
  2. Cut ham and add to large bowl
  3. Add shredded cheese, Parmesan cheese, flour, Greek seasoning and 1/8 teaspoon pepper, combine and pour into baking dish evenly
  4. Melt butter and pour over ham mixture
  5. In a large measuring cup, add 1 cup milk or cream, break eggs into measuring cup, add Dijon mustard and 1/8 teaspoon pepper, whisk well
  6. Pour over ham mixture
  7. Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the middle comes out clean.
  8. Optional: sprinkle casserole with more cheese and return to oven for a couple minutes until cheese is melted and bubbly.

This is quick and easy and works for breakfast lunch or dinner.

I am going to stay in all bundled up!

Besos,

Flor

Recipe source Pocket Change Gourmet

Wonderful Chalkboard Card

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Hey!

This week has been the laziest week ever! I think it’s all this cold! I have been coming home from work, cooking dinner, cleaning up and then just jumping into bed to watch some TV. That’s pretty sad! Once it gets warmer it will get better!

I have a cute card today using the chalkboard technique.

This is a card I made for my monthly swap a while ago. I just absolutely love the way it came out! This technique has been out for quite a while but sometimes it takes me a bit to get around to trying something new. In the next couple of months I am going to try new techniques that I have never used as far as card making goes. I’m pretty excited to try new things. You can find tons of awesome techniques at Splitcoaststampers. It is a wonderful place to see different techniques and to find some great ideas. Check it out!

Besos,

Flor

Supplies: Taylored Expressions, PTI, Stampin’ Up!

Pickled Jalapeño Pico de Gallo

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Hey!

This cold weather and snow needs to stop! I have had my fill! I am thinking positive…spring will be here soon! I can imagine my myself in 60 degree weather wearing a sweater or light jacket…aaaaahhh!

Are you getting ready for Valentine’s Day? My house is all decorated! I just love Valentine’s day!

My mom makes this awesome pico de gallo and I make it too. The kicker is definitely the canned pickled jalapeños. Delicious! This is just a twist on pico de gallo with fresh jalapeños.

I cannot even begin to tell you how good and zesty this is!

This is super easy to make!

Pickled  Jalapeño Pico de Gallo

Ingredients

  • chopped tomatoes (however much you want)
  • chopped onions (however much you want)
  • small can sliced pickled jalapeños without carrots -you can do a rough chop if you want -reserve the juice
  • Chopped cilantro (however much you want)

Directions

Mix all ingredients together in a bowl. Add a bit of the reserved juice from the jalapeños, mix and enjoy!

I use this on everything including but not limited to soups, stews, tacos, tostadas,enchiladas anywhere you want a fresh but zesty taste! This just reminds me of summer!

Enjoy!

Besos,

Flor

 

 

Pasta Fagioli

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Hola!

It’s Martin Luther King, Jr. Day! In observance I am home today. It will be a nice quiet day at home catching up on little things here.

I don’t know about you but I can eat soup every single day if I had to. I am a soup lover. So to keep with that I made a delicious Pasta Fagioli. It’s  delicious and hearty!

This is a great soup for the cold weather (and in my case hot weather too!).

Pasta Fagioli

Ingredients

  • 1 lb ground beef
  • 1/2 lb hot sausage
  • 1 diced onion
  • 1 c. chopped celery
  • 1 c. diced carrots
  • 1 28 oz can diced tomatoes or two 16 oz(I prefer fire roasted)
  • 1 15 oz can tomato sauce
  • 1 can dark kidney beans(not drained)
  • 1 can navy beans(not drained)
  • 2 c. water
  • 5 beef bullion cubes
  • 1 tbsp parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1-2 tsp Italian seasoning
  • 1 1/2 cups small dry pasta
  • 1 c. frozen green beans or peas

Directions

In a large pot combine gr. beef, sausage, onion, celery, and carrots. Brown meat and drain fat. While the meat is browning, cook your pasta in a separate pot, remove and drain just before it’s totally cooked. After you drain the fat from meat, pour into the pot all the canned items, water, bullion and spices. Bring to a boil, then turn down heat and simmer 20 minutes. A few minutes before serving add in the cooked pasta and frozen veggies. The longer it sits the more liquid the pasta is going to absorb.

Serve yourself a nice big bowl and add some parmesan cheese over it! Delish!

Besos,

Flor

Recipe source Over The Apple Tree

White Chocolate Peppermint Popcorn

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Hola!

Guess what today is? Yes, It’s Sunday. It is also Popcorn Day. At least according to my calendar it is.

So in honor of popcorn day I decided to make Peppermint Popcorn. It was for two reasons that I chose to make peppermint popcorn.

1. It’s popcorn day.

2. I have lots of candy canes that were left over from Christmas.

This was really delicious!

It’s also really pretty! This would make an awesome gift for Christmas or even Valentine’s day.

How pretty does that look?

White Chocolate Peppermint Popcorn

Ingredients

  • 8 cups air popped popcorn
  • 4 oz white chocolate
  • 1/4 cup crushed peppermint (candy canes or starlight mints)
  • 3-4 oz. red candy melts

Directions

1. Air pop your popcorn and spread on a parchment paper lined cookie sheet.

2. Melt white chocolate in microwave in 30 second increments(stirring in between each) until completely melted.

3. Drizzle white chocolate on popcorn using a spoon. Mix chocolate into popcorn quickly by using two spoons or your clean hands. Be careful as chocolate can be hot!

4. While chocolate is still wet sprinkle crushed peppermint over popcorn.

5. Melt red candy melts in microwave in 30 second increments. Spoon the melted candy into a ziploc bag and cut a small corner of the bag. Drizzle over all popcorn.

6. Place cookie sheet in refrigerator for about 15 minutes or until set. Break up popcorn and enjoy!

Happy Popcorn Day!

Besos,

Flor