Tag Archives: summer

Testing! Testing!

Standard

Hola!

Yes, I’m still alive! I’ve been gone for a while..life is just busy, busy!

Let me catch you up a bit!

So I had my foot surgery on my right foot in June and it’s feeling so much better now than it was before.

I had a great vacation with my family this year!

img_4619

Who wouldn’t think that sunset is beautiful! That’s actually some of my family. One of my favorite things during vacation was eating the Cuban Sandwich I fell in love with last year.

img_4736

I love those sandwiches so much that I would fight for them!

We went to a few new restaraunts this summer too. I’ve done a lot of eating and I am not proud of it but it was soooo good!

 

We went to two weddings and a Quinceañera this summer that were fabulous and fun!

img_4544

This is a picture of me and Pitbull…I mean my husband!

After my summer break I went back to work and literally felt like I had the flu or have been dragged by a truck. It takes quite a while to get used to being on a schedule again. But I’m on schedule now and trying to be productive. It’s hard when all I want to do is come home and take a nap after work!

I even did a 5K along with my daughter and my husband. I didn’t run but am happy that I made it walking!

img_5050

Fall is here and I am loving the weather and waiting for one of my siblings who has young kids to invite me pumpkin picking! I love pumpkins!

Yesterday I had some appointments and we stopped to have lunch at a Puerto Rican restaurants in Chicago.img_5142

OMG! This mofongo with shrimp in red sauce was amazing. If you like Puerto Rican food go to Ponce in Chicago. It’s a small place but has delicious food and the staff is super friendly! We are definitely going back.

And that’ my story…to be continued!

If you follow me you know I have not been blogging lately but I am usually posting on  Instagram at @micasayourcasa or on Facebook at Mi Casa is Your Casa. Follow me!

Have a Happy Day!

Besos,

Flor

Decorated Steno Pads

Standard

Hola!

I hope everyone is doing great! I’ve been kind of missing in action on my blog. Do I have an excuse? Kind of but not really…just life in general! Since my mom was sick back in November of last year I just kind of felt like I had one thing after another going on.

Quick run down… My mom was sick in November and December of last year so it was crazy busy. Then I studied and passed my vision and hearing tests I needed to be able to do screenings at school. My son graduated from NIU and is currently working. Yay! I went to Florida for 2 weeks this summer and had a great time with my sisters and my two youngest. My baby started high school this August and I went back to work for the new school year. Things just seem a bit off since last November but I’m hoping everything smooths out! I did about 4 canning sessions and have salsa to last me a loooong time! Last week my bestie and I finally made it to Kane County Flea Market…I love that place!  There’s been all sorts of other things in between all that so life in general has just been busy.

Today I have some decorated steno pads to share. I gifted these to my two sister in laws for Mother’s Day this year.

I don’t know any Mom who does not write lists! I am a total list maker both at work and at home. That doesn’t mean that I cross everything off my lists but at least I have good intentions!

I love using cute notepads for everything, especially at work. At the end of the day I like to close my cute notepad and feel a bit accomplished although there are days that I work all day and feel like nothing was accomplished!

Have a great week!

I’m trying to get back into the swing of things! If I don’t post here I am always posting to my Instagram or my Facebook so follow me!

Supplies: Wiltons, Stampin Up!, PTI, misc. items

 

Besos,

Flor

Honey Dew Melon Ice Pops

Standard

Hey!

Our garden had lots of honeydew melon so I had to make something with them. It’s September but it’s still warm so why not make some ice pops or paletas, if you will. These were so easy to make.

These were such a pretty mint green color. I loved them. They were sweet and creamy. Yum!

Honey Dew Melon Ice Pops

Ingredients

  • 1 (3-1/2- to 4-pound) ripe honeydew melon
  • 1/4 teaspoon fine salt
  • 1/2 cup granulated sugar
  • 1 cup heavy cream

Directions

  1. Set a fine-mesh strainer over a large bowl; set aside.
  2. Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through the strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice, or reserve for another use.
  3. Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.

If you don’t have honey dew melon growing  in your garden go and buy some. These paletas are so worth the little trouble it takes to make them.

Stay cool!

Besos,

Flor

Recipe source Chow

Brown Rice Greek Salad

Standard

Hola!

I hope everyone had a great weekend! I was quite busy but did manage to get a little rest in. I enjoyed this weekend by going shopping with my mom on Saturday then going shopping with my family on Sunday. It was a very productive shopping weekend. I don’t shop too much for myself but I figured with being in a new school and my birthday here that I needed and deserved some new clothes. I might have gone a bit overboard but I did not pay full price for anything. Clearance, Clearance! I did quite well considering my  budget wasn’t too big. I was a good girl and even donated some clothes that I haven’t worn in a while…like years.

Cooking has still been a little hard due to how busy I’ve been but using leftovers for another meal has helped a lot! I had leftover brown rice and figured a nice salad would work with it.

I absolutely love the flavors in Greek foods. I especially love Greek dressings for salads. I love the zestiness! We have tons of cucumbers in the garden this summer so they worked out perfectly for this salad. If you have lots of cucumbers from your garden try making this delicious Cucumber Lime Cooler.

Brown Rice Greek Salad

Ingredients

  • 1 cup cooked brown rice
  • 1 cup chickpeas – drained and rinsed
  • 1 cup cherry tomatoes – roasted or fresh-I used 1 large regular tomato
  • 1 cup cucumber – diced
  • ½ cup scallions – minced
  • ½ cup corn – fresh, frozen, leftover grilled, etc.
  • ¼ cup feta cheese – crumbled
  • ½ cup kalamata olives-I used green olives
  • Zest and juice of one lemon
  • 1 tbs olive oil
  • 1 tbs dried oregano
  • 1 tbs dried mint
  • 2 garlic cloves – minced
  • Salt and pepper to taste

Directions

  1. To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
  2. In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
  3. Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
  4. Check for seasoning and adjust accordingly.

This is such a great main meal or side dish for summer. I love this stuff!

Happy Monday!

Besos,

Flor

Recipe Source The Lemon Bowl

Mint Sugar

Standard

Hola!

Last summer I posted about how I like to dry the mint growing in my backyard to use throughout the year for cold or hot tea. This mint sugar is awesome for sweetening your mint tea or any other drink you want a hint of mint in.

You are going to be using fresh mint for this.

This is go good and fresh tasting! You can even sprinkle it over fruit!

Mint Sugar

Ingredients

1/2 cup fresh mint leaves
3/4 cup sugar
Directions
n a food processor (I used my blender), add mint leaves and sugar. Pulse until mint is finely ground and mixture is well combined.
– Makes about 1 cup
– Store in an airtight container for 1-2 days
Besos,
Flor
Recipe source Love Grows Wild

Vinegar Based Coleslaw

Standard

Hey!

How’s it going? Anything exciting going on? Have you gotten to go on vacation? My vacation has come to an end and I should be on my way home about now. I had not been to Mexico in about eight years. How lucky am I to have gone back? Super lucky! Some of the best vacations I have ever had have been with my Dad in Mexico. When he said he wanted as many of us to go as possible it seemed that I was the only one going. I treasure the memories I have spent with my Dad, just sitting on the porch drinking coffee and eating some pan dulce. I love watching the kids trying to help my dad do yard work or something and they just end up playing around and getting my Dad angry…sorry, Dad! I love to shop.  When I go to any tiendita just to check it out my Dad just waits for us in the plaza. He hates to shop. The memory of my my Dad taking us to the rancho and telling us which house belonged to who in the past…priceless! It’s also about my children. I am so glad that they know where we come from. Letting them play in the dirt…amazing moments. Letting them go swimming and fishing in the river. Checking out the old cemeteries…educational. Just being together in the place where my parents, their parents, and so on grew up. My Dad, my children and I have been stuck at the hip many times on vacation to Mexico and I am grateful for every single minute. Thanks, Dad and kids for the memories!

Let’s talk about coleslaw? Are you a fan? To tell you the truth I am not a fan of creamy coleslaws. I love vinegar based coleslaw. I don’t make coleslaw that often so when I found this recipe I made it just for myself.

When I made the coleslaw I happened to make some pulled pork sandwiches too. So why not just pile it on the sandwich? Delicious and tangy. I love tangy!

 

Vinegar Based Coleslaw

Ingredients

  • 1/2 thinly sliced head of green cabbage
  • 1 cup of thinly sliced red cabbage
  • 2 whole shredded carrots
  • 3 thinly sliced green onions
  • 1/4 cup of apple cider vinegar
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of honey
  • 1/4 cup of olive oil
  • 1 1/2 teaspoons of celery seed
  • Kosher salt and fresh cracked pepper to taste

Directions

  1. In a small bowl whisk together vinegar, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions and celery seed. Next, pour a small amount of the dressing on the cabbage mixture and mix together until combined and until desired amount of dressing is achieved. Season with salt and pepper and chill before serving.

This would be great at a BBQ!

Besos,

Flor

Fresh Raspberry Vinaigrette

Standard

Hola!

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

Ingredients

  • 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

Directions

  • 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!

Besos,

Flor

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