Tag Archives: spring

Fresh Raspberry Vinaigrette



My whole life I have had an aversion to eating savory foods with sweet additions such as eating pork with applesauce-which i still have never tried. I also couldn’t get why people would eat salads with fruits/berries such as blueberries, strawberries, raspberries, etc.

Just a few weeks ago I tried my first salad with fresh berries and a raspberry vinaigrette. I was amazed at the flavors. Of course I had to run out and get the ingredients for a salad and a raspberry vinaigrette. This was the result.

This is a  beautiful, creamy, pink, sweet yet savory dressing that is currently my favorite. The salad with the dressing is absolutely delicious an beautiful too.

For the salad I just tossed some spinach on the plate and topped with fresh raspberries, some toasted, sliced almonds, some feta cheesed and then dressed with the vinaigrette. This is a total winner!

Fresh Raspberry Vinaigrette


  • 1/2 cup fresh raspberries
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • 1/2 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Purée raspberries with vinegar and honey in a food processor ,blender or in a medium bowl using a hand blender until smooth. While puréeing, add olive oil in a slow, steady stream. Blend until combined.
  • Season with salt and pepper. Store leftover dressing in the refrigerator for up to 2 weeks.

This was adventurous for me and I am so glad I tried it!



Recipe from http://www.walmartlivebetter.ca/






Farmers Market Risotto-No Meat Friday



It’s Good Friday . Easter came pretty late this year and here we are already! I usually host Easter but this year I am not. I have a day trip planned for tomorrow and I won’t have time to prepare anything for Sunday! More than likely we will be hanging out at my parents house hiding Easter eggs for the kids and eating Chinese food…It works for me!

Today is  actually even house cleaning day.-which for some odd reason doesn’t get me all excited.I don’t know about anyone else but I am kind of tired of cleaning. I’ve had my own home for 26 years and I feel like I am cleaned out!It’s just such a never ending thing. The problem is that I really like a clean house so I guess I am never going to stop cleaning!

Today is the last No Meat Friday recipe for this season. Rice is one of my very favorite things to eat. It doesn’t matter how it’s prepared as long as it’s good. This Farmers Market Risotto is delicious!

The good thing about this delicious recipe is that you can find all the vegetables year round at the grocery store  not just in the summer at the farmers market.

Farmers Market Risotto


  • 3 – 3-1/2 cups chicken broth (or vegetable broth)
  • 1 Tablespoon butter
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine
  • 1 small zucchini, quartered and chopped (about 1 cup)
  • 1 large tomato, seeded and chopped (about 1 cup)
  • 1 ear sweet corn, kernels cut from cob (about 3/4 cup)
  • 1/4 cup freshly grated parmesan cheese
  • handful torn fresh basil


  1. Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
  2. In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
  3. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
  4. When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there’s 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
  5. Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.

The first time I ever made risotto was about fifteen years ago and I was terrified. I thought it was going to be so complicated and scary. Quite the contrary-it’s simple and delicious! I love the creaminess of risotto! It’s perfect as a side dish or even a maind dish.

Happy Easter, friends! Have a wonderful weekend!



Recipe source Iowa Girl Eats


Spring Break 2014



I hope everyone enjoyed their weekend. I enjoyed my weekend and my whole week off. Now it’s back to work! I ate so much over break that I should be thrilled to get back on a schedule.

Last Monday we went to Geneva since the weather was warm.We did a little bit of window shopping and just enjoyed being together. That’s when all the eating really started. We ate at the Oldetowne Pub. The food there is delicious. Whenever we are in Geneva we always eat there!

This burger was delicious and beautiful! You can see my Bloody Mary in the background!

I just love the great shopping in Geneva.

Tuesday we went to the mall with my brother and sister in law to have my nieces picture taken with the Easter Bunny.  She is too cute. On our way home me and my girls stopped for KFC. It was too good!

Wednesday was a quiet day at home.

Thursday we went to check out Eli’s Cheesecake Factory. We saw a short presentation and we all tasted several cheesecake samples. Of course we had to have lunch there too. The sandwiches there are delicious and the people there are so nice. We even met the owner.

How can I say no to this Cuban sandwich?

Thursday evening Eddie and I went to Danny’s Place for Italian food. I had Giambotta, an Italian Stew with chicken, pork, sausage and vegetables in a red sauce. OMG! It was soooo good!

The portion was huge! I ended up taking half of it home.

Friday was another quiet day at home doing some crafting.

Saturday Eddie and I went out to dinner with some of my cousins  at Molly Malone’s and of course delicious food was involved. I had the Bangers and Mash. I’d never had anything like it before.

My cousin had the Chicken Pot Pie. She is hilarious. She said “Flor, do you want to take a picture of my dinner before I start eating?” Don’t mind if I do! Thanks!

I just wanted to lay my head on that puffy pastry pillow!

By yesterday we were kind of done with eating out! There is only so much eating out we can do. When we visited my parents yesterday I actually turned down food from my favorite Chinese restaraunt!

All in all it was a relaxing spring break full of food! I will definitely be cooking all this week to combat all the eating out that we did.

Have a great day!




Thai Chicken Quinoa Bowl



The weekend flew by! It was a quiet weekend with no obligations so it was kind of cool. Saturday we had Wingapalooza at my house. I made a huge salad and fried 10 pounds of chicken wings-yes, 10 pounds. They were delicious. They were everything we shouldn’t eat but we did! We worked up that appetite by doing a little clothes shopping.  Sunday was quiet and the weather was nice enough both days that I was able to open the windows.

Now it’s time for another work week and I have the perfect springtime meal. I’ve posted about quinoa before and I just can’t get enough of it. If I make too much of it I find myself adding it to salads and soups to make meals a bit more filling but still healthy.

Thai Chicken Quinoa Bowl


  • 1/2 cup uncooked quinoa, rinsed
  • 1 chicken breast, cooked and shredded
  • 1/3 cup chopped carrots (I used shredded carrots from a bag-I was lazy!)
  • 1/3 cup shelled edamame (I used thawed from frozen)
  • 1/3 cup chopped green onions
  • 1/4 cup chopped peanuts
  • 1/4 cup freshly chopped cilantro (I didn’t use cilantro)

Sauce  Ingredients

  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon canned coconut milk
  • 1/2 tablespoon brown sugar
  • 1 teaspoon creamy peanut butter (it mixes in easier if it’s melted)
  • 1 garlic clove
  • 1/2 lime, juice
  • 1/8 teaspoon ground ginger


Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I prefer to use chicken stock or sometimes just water.

While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro.

If you have any leftovers they are perfect for lunch-especially if you must have meals that don’t need heating up. This is perfect for spring and summer!

This is the first time I have ever had edamame. It was quite good! It kind of reminded me of a combination between a snow pea and a green pea. I have never tried so many new veggies in my life! In the last 6 months I have tried a total of three new veggies! Yay for me! I guess that is good for me since I am still battling extra pounds. I am trying to incorporate as many veggies into my meals as possible.

So I mentioned on one of my posts last week that I’ve started using instagram. Since I started instagram I am of course taking way more pictures. Everyday I say a “Thank You” prayer  for all the blessings that I have, but now I have  much more appreciation…even for the little things that we might think are “just a picture”. Some of those pictures might be of food, sentimental items, people, funny things, etc…instagram has helped me find beauty in the smallest things! It sounds corny, but it’s true! You can find me on instagram @micasayourcasa



Recipe Source http://www.howsweeteats.com/





Happy Saturday!

I am tired! Yesterday I spent the day in Long Grove at the Strawberry Festival with my friends. I have to vent a bit and say how disappointed I was with it. First of all they were charging a $5.oo Donation Parking Fee per person. Really? People go there to shop and eat and basically spend their money there and they are charging for parking. You can go any other weekend and just park for free. The “strawberry “was hardly to be seen. I bought some strawberry doughnuts and some specialty vendors were selling one or two types of strawberry condiments. The strawberry was the star and it didn’t really make it to the show! I was highly disappointed but the best part was that I spent the day with my friends.

Sorry for the venting and thanks for listening!

Stay tuned for next week! I will be showcasing a “drink a day” So make sure to check y blog everyday next week!

Have a fantabulous weekend!






Lemon Curd Cake



I hope everyone enjoyed their Easter! I enjoyed it with my family. I ate.a.lot! It was delicious! All the grand children were together except for my nephew that lives out of state. It was fun watching the youngest grand children looking for easter eggs. It was a great opportunity for taking pictures.

I have come to a sad conclusion for the rest of the school year…I won’t have any more days off until I am off for the summer. It’s a sad realization…I guess I will have to work full 5 day work weeks until I am off! Makes me want to cry!

Through out the year, no matter what the season I still cook the same types of foods. Like soup…I make soups and stews all year ’round. Some people think that might be weird but that’s just what I do. There are few things that I make depending on the season. Cooking with lemon is one of them. I make recipes with it mostly in the spring and summer.

This lemon curd cake is perfect for the spring. It brings a sweet, citrusy and an excellent tangy taste to  the end of a great meal.

The photo app that I have been using has added tons of new photo editing tools. Since I am totally tehnologically impaired they will help me beautify my pictures! Isn’t the picture cool? I hope it worked and you are looking a totally cool picture of my lemon curd cake and not my original ugly picture!


  • Lemon curd:
  • 1/2 cup fresh lemon juice
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • Pinch of salt
  • 3 teaspoons grated lemon zest
  • Cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • Zest of 1 lemon
  • 4 large eggs
  • 1 cup sour cream, at room temperature
  • 2 tablespoons lemon juice
  • Frosting:
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • Zest of 1 lemon
  • 2 cups confectioners’ sugar, sifted


  1. Make the lemon curd: In a bowl set over a pan of simmering water, whisk together lemon juice, butter, sugar, eggs and salt until butter melts and mixture thickens and coats back of a wooden spoon, about 25 minutes (do not let it boil). Strain through a fine-mesh sieve into another bowl and stir in zest. Cover with plastic wrap, pressing directly onto surface, let cool to room temperature, then refrigerate until chilled.
  2. Make cake: Preheat oven to 350°F. Mist 2 8-inch round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium speed, beat butter until soft. Gradually add sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to scrape down sides and bottom of bowl. Add eggs one at a time, beating well before each addition. Stir in ¹/3 of flour mixture, then half of sour cream. Repeat, ending with last ¹/3 of flour mixture. Stir in lemon juice.
  3. Divide batter between pans, spreading evenly. Bake until a toothpick inserted in center of cake comes out clean, 25 minutes. Cool in pans on wire rack for 5 minutes, then turn out cakes onto rack to cool completely.
  4. Make frosting: Using an electric mixer on medium speed, beat together butter, cream cheese and zest until light and fluffy. Scrape down sides and bottom of bowl with a flexible spatula. Gradually add sugar. Continue to beat until light and fluffy. Cover with plastic wrap and let sit at room temperature until the cake has cooled. If frosting becomes too warm, refrigerate it until it firms up, but don’t allow it to become too stiff to spread.
  5. Assemble cake: Using a serrated knife, carefully slice both cakes horizontally into 2 layers. Place one layer on a platter. Spread ¹/3 of lemon curd over cake. Top with second cake layer and spread with another ¹/3 of curd. Place third cake layer on top and spread with remaining curd. Top with final cake layer. Frost top and sides of cake. Chill cake for up to 2 hours before serving.

Last summer I made a couple of batches of lemon curd that I put in the freezer. I used some of that curd so I can make more batches this summer. That made the recipe easier.I did not make the frosting that is used in this particular recipe. I used a simple glaze of milk and confectioner sugar.

This is the perfect recipe for the start of the spring and summer season!

PS–on the weight thing. I’ve been bad, very, very bad. I haven’t counted my points for two weeks, but the good thing is I haven’t gained any weight. I have been eating small portions …I guess I haven’t been that bad!



Recipe from http://www.myrecipes.com