Category Archives: Appetizers

Aji

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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

 

 

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Homemade Mozzarella Sticks

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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

Ceviche de Coliflor/Cauliflower Ceviche

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Hey!

This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!

A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.

This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.

 

Ceviche de Coliflor

Ingredients

Use as much or as little of each ingredient as you like.

  • Finely chopped cauliflower
  • Finely chopped broccoli
  • Finely chopped tomatoes
  • Finely chopped cucumber
  • Finely chopped purple onion
  • Fresh squeezed lime juice
  • Finely chopped jalapeño pepper, optional
  • Salt to taste

Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.

Enjoy!

Besos,

Flor

 

Teriyaki Meatballs

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Hey!

There are so many types of meatballs to make that is is truly amazing. It seems that every country or ethnicity has some type of meatball. And I don’t have any problem making and eating as many of them as I can!

These meatballs were delicious. Julieta really loved them! They are so pretty swimming in their sauce.

Unfortunately there were no leftovers when I made these so next time I will definitely double the recipe.

Sorry about the sloppiness of this picture! The sauce was all over the place!

These meatballs were lick your finger good!

Teriyaki Meatballs

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup Panko
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 cloves garlic, pressed
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon white pepper
  • Sesame seeds, for garnish

 

For the Teriyaki Sauce

  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons honey

Directions

Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, garlic, ginger, soy sauce and white pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 40 meatballs.
Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.

Make these tender delicious meatballs. You can have them as a meal or even as an appetizer on cute little toothpicks. You won’t regret it!

Besos,

Flor

Recipe Source Damn Delicious

 

 

Avocado Deviled Eggs-No Meat Friday

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Happy Friday!

Today is the first day of Spring Break!for me! I am just super thrilled to be able to sleep in a little and do what I went whenever I want. I like that feeling!

It’s No Meat Friday and I have a delicious appetizer recipe for you. Have you ever made one of the recipes that shows up on your Facebook feed? I had never made one because I was just skeptical about it but when I saw this recipe I figured what the heck!

 

These were delicious! They tasted fresh! These would be great as an appetizer or just a snack! They were so easy to make.

 

This is a nice chnge from the classic deviled eggs. How about adding bacon to the filling? I am doing that next time! If you have any leftover filling it would also make a great sandwich spread. Since there is no mayo in this it is so much healthier!

Avocado Deviled Eggs

Ingredients

  • 6 hard boiled eggs. peeeled and cut lenghtwise
  • 1 ripe avocado, pitted and peeled
  • 1 tbsp fresh limejuice
  • 1/4 tspn salt
  • 1/4 tspn onion powder
  • 1 tspn garlic, minced
  • 2 tspn. cilantro, finely chopped
  • Paprika

Directions

Remove yolks from eggs and place in a small bowl.Add the rest of the ingredients except paprika.

Use a fork to mash the mixture together. I really wanted it smooth so I went to town with it with a hand blender.

Place mixture in a piping bag or plastic baggie with a small hole in a corner and pipe mixture into egg halves.Or you can use a spoon to place mixture on egg halves.

Sprinkle paprika over eggs.

Enjoy!

Besos,

Flor

Source: Facebook

 

 

 

 

Jalapeño Popper Quiche and a Reading Adventure

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Longest week ever! Working two evenings in a week is horrendous! I don’t know how people do it on a regular basis. Well, the good thing is that that is over until next spring!

When my kids were a lot younger we used to have”Friday Night Dance Parties”. We would picnic on  a blanket on the floor in the living room or basement and our dinner would be different kinds of appetizers. After eating dinner we would dance and joke around. I miss those Friday nights.  Jalapeño poppers would usually make it as part of our dinner on those nights. This quiche recipe reminds me of those fabulous Friday nights.

This quiche was really good and super easy.

Jalapeño Popper Quiche

Ingredients

1 9 inch pre-baked pie crust
1/2 cup cream cheese at room temperature
2 jalapenos, diced
1/2 cup milk
1/2 cup cream
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup shredded cheddar cheese, or more to taste

Directions

  1. Preheat oven to 350°.
  2. Spread softened cream cheese over the bottom of the pie crust and then sprinkle diced jalapenos over the cream cheese.
  3. In a saucepan, heat cream and milk over medium heat for about 5 minutes, never letting it come to a boil. Remove from heat and pour into a large bowl. Let cook slightly.
  4. Add lightly beaten eggs to cream mixture slowly, whisking constantly.
  5. Add paprika and salt.
  6. Pour the mixture into the pie crust and bake for 30 minutes.
  7. Remove from oven and sprinkle on cheese and then arrange sliced jalapenos on top of cheese.
  8. Bake for another 15 minutes or until the cheese is melted and beginning to turn golden brown. The quiche will be set and no longer jiggly when it’s done.  Allow to cool for 5-10 minutes before cutting and serving. Serve warm.

How about a good read for after the dance party?

This book wasn’t bad. It wasn’t the kind that you hate to put down but I really had to finish it to find out what happened. It’s about two people who each lose a child and that is what brings them together despite them having so many differences. It’s not a bad book but also not the kind that I have to hurry up and finish quickly.

Now that my kids are older they don’t like to have these Friday Night Dance Parties…well, at least not at home with their Mom and Dad!

Besos,

Flor

Recipe source kidsinthesink

Mango Salsa

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Hola!

With summer winding down I’m trying to enjoy the last bounty of delicious flavors that summer offers. 

My  husband loves Costco. He is there at least twice a week. Doing what? I don’t know. I think he goes to buy just one thing at a time so that he can keep going back. I have never in my life had mango salsa. My husband tasted it at Costco and was raving about it. So being the great wife I am I decided to make some at home for him. I can have that opinion, right?

I love the taste of mangos but hate the messiness so needless to say that I don’t eat them that often at home. I will eat them when we go out if they are already prepared and ready to eat. I loved the sweet but fiery taste of this salsa. There are no exact measurements to this salsa so just add as much or as little of each ingredient as you would like.

 

Mango Salsa

Ingredients

  • Finely chopped mango
  • Finely chopped purple onion
  • Finely chopped jalapeño or serrano peppers (remove seeds and veins if you want less spice)
  • Cilantro-chopped
  • Lime (optional)
  • Tiny bit of salt

Mix all ingredients together and enjoy with tortilla chips or anything you really want! Refrigerate leftovers and eat asap!

You can’t really get any fresher or easier than this!

Besos,

Flor