Tag Archives: winter

Atole de Galletas Marias

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Hey!

I am in count down mode to winter break! I have been finishing up some Christmas shopping and trying to wrap gifts so that I don’t need to do all this once my break starts! I am almost done!

How many of you have tried atole? I don’t even know how to describe what it is so I looked it up on Wikipedia and this is what it says:

Atole (Mexican SpanishAbout this sound a’tole , from Nahuatl ātōlli /aːˈtoːlːi/) is a traditional hot corn and masa based beverage ofMexican and Central American origin (where it is known as atol). Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).

The drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin liquid consistency. Atole can also be prepared with rice, flour, or oatmeal in place of masa. In northern Mexico, there is also a variation using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.

I have to admit that I have never been a big fan of atole. I don’t even know why I wasn’t a fan. My son really likes it so now that he is home for break I will be making it for him in different flavors. One of the only things my mom has been able to drink/eat while she has been sick is atole. So I figured I would try making one that I might like too. So why not try making one with the most famous Mexican cookie ever? Galletas Marias (by Gamesa)!
This was so good! I believe I may have not liked my mom’s atole (sorry, mom!) because she has always made the same one…oatmeal. There are so many different flavors to make! This drink (any flavor of it) will warm you up and actually fill your belly! And that mug? Love it! I brought about four of them  from Mexico this summer and I wish I had brought more.
Atole de Galletas Marias
Ingredients

  • 1 pkg. (4.9 oz) Marias cookies (I use Gamesa brand)
  • 8 cups of milk, divided
  • 1 cinnamon stick
  • 2/3 to 1 cup granulated sugar
  • 1 teaspoon vanilla

Directions

Break the Maria’s cookies into pieces and let soak in 3 cups milk in a blender cup for 5 minutes; puree until smooth. Heat the 5 remaining cups of milk and the cinnamon stick in a 3-quart pot over medium heat until very warm. Pour in the cookie puree and stir to combine. Continue to cook, stirring constantly, for about 5 minutes or until the atole has started to thicken slightly. Sweeten with desired amount of sugar. Ladle into mugs.
Recipe Source La Cocina de Leslie

 

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Sausage, Corn, Potato and Cheddar Chowder

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Hey!

It’s been a busy week. Comforting foods are like medicine when you are busy and tired. My comfort is Mexican food but this chowder did the trick too.  Chowders are usually made with seafood and contain cream or milk. The original recipe called for Italian sausage but I didn’t have any. What the heck, I had turkey kielbasa so why not? The kielbasa sausage was actually a nice substitute.

It was warm and comforting!

This was really yummy. All that was missing was a nice big chunk of bread.  Either way I ate it up! This recipe doesn’t make much chowder so I doubled all the ingredients for a double recipe.

Sausage, Corn, Potato and Cheddar Chowder

Ingredients

* 1/2 lb turkey kielbasa, diced or cut into half moons
* canola or olive oil, for cooking
* 1 large onion, finely chopped
* 1 stalk celery, chopped
* 2 Tbsp. flour
* 1 tsp. cumin
* 3 cups chicken broth or water
* 1-2 potatoes, unpeeled and diced
* 1 can sweet kernel corn, drained
* 1 cup milk or 1/2 cup half & half (or to taste)
* 1 cup grated old cheddar cheese
* Salt and pepper

Directions

Add kielbasa into a soup pot that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, , until onion is translucent and the sausage is cooked.

Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.

Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. Don’t let it boil, or the milk may curdle. Add the cheese and stir just until it melts. Season to taste with salt and pepper.

This would be good on a cold evening but of course with that bread.

Besos,

Flor

Recipe source Babble

 

Loaded Broccoli Cheese Soup

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Hola!

I hope everyone enjoyed their Christmas! This year’s Christmas was just a bit different from other years. After my grandmother’s passing the rosary was prayed for nine evenings at my aunt’s house. The second to last night was on Christmas Eve. We prayed the rosary and then had Christmas Eve dinner at my aunt’s house. I loved being there! After dinner my siblings came back to my house for our gift exchange and of course to eat again later. We would all be so thin if food wasn’t such a large part of everything! Oh well…

My youngest daughter went home with my brother and his family on Christmas Eve so our house has been quite quiet! Christmas Day was just weird! Ever since my kids were little we would all stay home on Christmas Day so that they could play with their new toys and just hang out together. Since they are older now they each do their own thing. I went to the last day of the rosary then Eddie and I went to the movies. That was the weirdest thing ever to me. I guess as kids  and of course we get older things have to change and evolve and they sure have! We saw “The Secret Life of Walter Mitty”. It was a good movie and also a bit strange!

The weather has been perfect for soup so this recipe will keep you nice and full!

Couldn’t get enough of this soup!

Loaded Broccoli Cheese Soup

Ingredients

  • 3 cups low-sodium chicken broth
  • 1 cup peeled and chopped carrots, diced small
  • 1 cup chopped celery, diced small
  • 3 cups peeled and chopped potatoes, diced small
  • 1/2 cup finely chopped onion
  • 4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
  • 3 tablespoons butter
  • 1/3 cup flour
  • 3 cups milk
  • 4 cups shredded sharp cheddar cheese (about 16 ounces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried mustard

Directions

  1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
  2. Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn’t “soupy” enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
  3. Melt the butter over medium heat in another pan. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
  4. Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
  5. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

This was so good!

Like I mentioned before…everything revolves around food. My daughter wanted me to try a new Asian restaurant so of course myself, her and my best friend had to go yesterday and it was soooo good!

I am not a big fan of Egg Drop Soup but this was absolutely the best I have ever had! The broth was just super rich! The  Lemongrass Spicy Chicken was so tender and had a very soft lemongrass flavor. The Bubble Tea? Perfection!

Aaaahhhh I love being on vacation…

Besos,

Flor

Recipe adapted from Mel’s Kitchen Cafe

 

Lights

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Hola!

Have any great plans? I am going to have a fairly quiet weekend here. Cleaning house and doing laundry.

Can you believe I am still trying to catch up on scrapbooking with pictures from 2012.

Going to the zoo always involves whichever family members want to come including my brothers and their families and my cousin and her family. Last year the majority of us went. The surprising thing is that it was 70 degrees and balmy! It is usually maybe about 30 degrees or below in December when we go to the Lights! It felt so different…so un-winterlike. It was just weird. Either way we had a great time!

I am super excited to try a new scrapbooking style/tool. I purchased Project Life. It seems like it will be an easier and faster way of scrapbooking. I will still be adding lots of embellishments ( I have so much that I have to add some!) to make the pages really pop. It’s been for sale for a while on places like HSN or QVC. They are just now starting to sell Project Life at Michaels, Hobby Lobby and Archivers.

I was so excited at the store when I found  Project Life that I had to take a picture! I hope to be starting it soon. I would like to start with my 2013 pictures so wish me luck! For more information on Project Life visit this spot http://www.beckyhiggins.com/

Have a fabulous weekend!

Besos,

Flor

Supplies Stampin’ Up!, Papertrey Ink

French Onion Soup

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Hey!

Welcome, February! January and February seem to be the longest months of the year so I am glad January is over and that February has begun. This week I have been LAZY! I have been coming home making dinner and jumping into bed to watch TV…I feel like I have gotten nothing accomplished. My husband said it was ok so I am going with it!

It’s been cold here and this soup has been a belly warmer! Delicious silky onions, beef broth and of course gooey cheese make this delicious!

This was easy to make. The worst part was slicing all the onions…it’s a good punishment to give someone who is in trouble! This soup looks so good in my vintage Fire King bowls…love it!

 

French Onion Soup

  • 8 onions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 2 tablespoons all-purpose flour
  • 8 cups beef stock
  • 1/4 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper
  • 1 loaf French bread
  • 2 cups grated Gruyere (I used swiss slices)

Directions

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice french bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees for 5 minutes under a hot broiler.

This looks like the kind of soup you slaved over. Make the soup, invite some friends and they will be flattered that you went through so much trouble for them -wink!

Enjoy the day!

Besos

Flor

You can find the original recipe here http://www.foodnetwork.com/recipes/paula-deen/french-onion-soup-recipe/index.html

Lavender Hot Chocolate

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Hola!

I hope everyone had a great New Years Eve and day! My nephews spend a couple of days with us and we loved having them with us! My youngest nephew cracks me up!  He definitely keeps me on my toes. On New Years Eve we all went to Medieval Times. It was fun going with the kids and seeing them enjoy it so much. They were just so into the action! New Years Day was pretty quiet. I cooked all morning then we went to my parents to hang out for a while then I came home and watched TV…again nothing accomplished!

The temperatures here have dropped so it is the perfect weather for hot chocolate…with a hint of lavender!

Just look how pretty the lavender looks while it gives the hot chocolate its subtle flavor…

Make sure you top it off with some whipped cream!

The flavor was just sublime. So different from the regular chocolate flavor. I felt so fancy drinking this!

Directions

hot chocolate:

  • 2 cups whole milk
  • 3 ounces dark chocolate (70% cacao)
  • 1 ounce milk chocolate
  • 1/4 teaspoon lavender buds

whipped cream:

  • 1/2 cup cold heavy whipping cream
  • 1/4 teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
  • 1/2 tablespoon granulated white sugar

For whipped cream, place cold cream, vanilla, and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. keep refrigerated until ready for use.

For hot chocolate, heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.

If you want a stronger lavender taste just adjust the amount of lavender that you use.

Keep warm!

Besos,

Flor

Recipe from http://www.alamodejournals.com/

Old Time Beef Stew

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Yes! It’s Friday and I am happy to be done with the Christmas shopping! We ran to the mall to pick up one last gift yesterday and the mall was super empty! I love that. I just have to wrap those gifts and get a crafty gift or two done. I  am going to try to take it kind of easy between this weekend and Christmas…that’s going to be hard! I am the kind of person that feels like they have to be doing something constantly. It’s pretty rare for me to sit or lay down and even watch TV.

If I am not cleaning or crafting I am cooking. Cooking delicious food like Paula Deen’s Old Time Beef Stew. I’ve tried several different beef stew recipes, but this is the one!

This was sooooo good. The meat was soft and tender and the gravy was delicious! It was a bit thicker than other stews I’ve tried which made it more filling!

A nice big bowlful (not a cup like the picture above) is perfect after a day out in the cold. It is sure to warm you up.

Paula Deen’s Old Time Beef Stew

Ingredients

  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced (I used the little carrots that come ready to throw in the pot!)
  • 3 ribs celery, chopped
  • 2 tablespoons cornstarch
  • 1 cup (or to your liking) thawed peas-I added this because I like peas!

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. Add peas and cook another 10 minutes. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

This is really easy to make and all in one pot!

Happy Friday!

Besos,

Flor

Adapted from http://www.foodnetwork.com/