Snacky. Is there such a word? I get in these moods of not really wanting a meal, but wanting a snack that is substantial. I call it being snacky. Since I know I find myself in these hungry states from time to time, I want to be better prepared, because there is no way I want to eat the same thing again and again. With that in mind, I was at Walmart strolling the aisles and came to the Wild Oats section of the market. I have to admit I always get so excited when I come to the Wild Oats section…. why you ask? BECAUSE IT’S ORGANIC and sold at such a reasonable price! Okay back to my snacks and how this black bean and corn salsa came to be… So I’m there scanning all the shelved products…. jarred pasta sauce, canned veggies, pretzels, spices, quinoa, and a ton of other amazing products. My eyes are keep diverting back to the Wild Oats black beans, and my mouth sends little messages to my brain saying it wants a black bean and corn salsa. Fair enough Wild Oats makes corn too. I think it might be extra special if I add chopped tomatoes to the equation, and so I grab a can. As I walk around the store I want to mix in avocados and little cubes of fried panela. I think it might be fair to say I have discovered my perfect snack.
Ingredients for black bean and corn salsa:
1- can Wild Oats black beans (drained)
1 – can Wild Oats corn (drained)
1 – can Wild Oats chopped tomatoes (drained)
1/2 – cup red onion (thinly sliced)
1 – avocado (cubed)
2 – limes (juiced)
1 – tablespoon chile flakes
salt and pepper
1 – tablespoon olive oil
3 – ounces panela (cubed)
Drain the three cans of liquid, then place them in a bowl.
Mix to combine.
Add in red onions, avocado, lime juice, chile flakes, and sprinkle in salt and pepper to your liking. Set to the side.
In a frying pan over a medium flame add in olive oil and allow it to get hot. Then add in panela cheese cubes.
Fry the cheese on each side for about 3 minutes or until golden crisp.
This is part of a sponsored collaboration with MilkPEP and Latina Mom Bloggers. However, all opinions expressed are my own.
That picture above is exactly how I start my day. I need my milk dose to get going in the morning. It’s not just that…. I need to be stronger, faster and on my toes all the time to keep up with my 5 year old son. I live for the kid and want to be around for a long time to watch him grow, so I am beginning this year off by thinking about my health and what I put into my body. Starting with breakfast… they say protein (a glass of milk) at breakfast can help you stay fuller longer so you’re more likely to stick to your healthy eating routine. I love this because heaven knows I can easily get sidetracked. Plus, milk is one of the most affordable sources of high-quality protein you can find. You don’t need to be rich to do something good for yourself. From muscles to hair, bones to teeth, the body needs protein to be strong and healthy, and I can’t think of a more delicious way to meet those needs. Here’s one last little fact: The US Dietary Guidelines recommend eating right, staying active and drinking three glasses of lowfat or fat free milk each day to maintain a healthy weight. And we are back to the healthy weight talk…. that’s the goal. So far so good… I see the numbers dropping on my scale, my pants fitting me better, and my energy level rising enough to keep up with my young boy. I owe it all to that simple little change of having milk in the morning. I mix it up sometimes and make strawberry milk instead. Watch the video below to see exactly how.
Ingredients for strawberry milk:
1 – cup strawberries
6 to 7 – raw almonds
1 1/2 – cups milk
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Also feel free to participate in the #FuertesConLeche14-day Photo Challenge that invites you to share your photos. The campaign theme Start the New Year off “fuertes con leche” (strong with milk) between February 14 – 28th.
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When I was a little girl, I had the pleasure of living in a house with lots of Aunts and Uncles that had a love for all kinds of different cuisines. For example, my Uncle Luke was really into Mexican food. My Uncle Robert was obsessed with Italian. My Aunt Hope liked any food with cheese. My Tio Ron was a California Cuisine kind of guy. My Mom couldn’t get enough Chinese. She and I would always go to her favorite little Chinese spot in downtown Los Angeles called The Red Dragon Noodle House (it isn’t there anymore…sad face). I vividly remember the first time I ate there because the food was amazing. It totally blew me away at the tender age of 5. What also sticks out in my mind is at the end the meal, a little Chinese girl, about my age, came to our table and brought us almond cookies to enjoy as a dessert. She was extremely sweet and said, “Here you go friend, taste my mom’s almond cookies!” I thought it was the nicest gesture and I was super curious as to what this strange cookie was that she had just offered. I smelled it for about a minute before I decided it needed to be in my belly. From the first bite, I was smitten over this delectable sweet treat. Every year around this time, because of that charming little girl, I always make Chinese New Year almond cookies to celebrate my Chinese friends! I like to head over to Walmart to grab the ingredients I need because I know they’ll have everything and I don’t have to go all over town to find stuff. Happy Chinese New Year everyone!!
I look through cookbooks, cooking magazines, and old recipes all the time in search of something delicious to eat. Sometimes I strike gold and other times not so much. Interesting enough I came across a “baked potato soup” recipe the other day and was shocked when the directions asked for the baked potato to be microwaved before hand. I guess the recipe developer decided to do that as a time saver. I thought I could make a similar soup and just boil the potatoes instead since I don’t use the microwave and still fall under the 30 minute mark. I will make loaded mashed potato cheese soup.
I put my cockiness to the test and ran out to Walmart to buy all my ingredients. When I returned home I set a timer and and was off like a race horse. I imagine that most families have become accustomed to fighting against the clock when they get home from a long day and want to get their broods fed. I decided to put up my fisticuffs and join the battle of making a meal under 30 minutes. I started by boiling the potatoes until fork tender, then draining them and replacing the liquid with broth and milk. I took a serious smash to those potatoes until they were the consistency of mashed potatoes. Then I dressed the whole thing up with sliced green onion and a ample supply of shredded cheddar cheese. Yes, yes, yes…. it all came together in under 30 minutes and my family named me a the soup VICTOR! I’ll take it with time to spare. Enjoy!
My friends over at Walmart have teamed up with Wonder bread and Kraft singles for a new fun grilled cheese solutions program. They asked me to add my own spin to the already loved grilled cheese sandwich using the products mentioned above… I decided to make a chile relleno grilled cheese sandwich. I thought it would be the ideal grilled cheese for either breakfast or dinner or anytime really. I waited for the perfect afternoon, when I had a bit of time to myself to just enjoy my sandwich and possibly a sparkling drink. Well that day came and boy was I pleased with my chile relleno grilled cheese sandwich creation. It was exactly what I had imagined, lots of cheesy goodness, with a touch of egg and chile. Mmmmm…. I was both satisfied and happy to add a new grilled cheese to my list of favorites. The best part is I was able to buy all my ingredients at Walmart. Try it for your next grilled cheese solution.
Don’t be shy….share your CHEESE-TASTIC moments on twitter for all to see…. make sure you tag @Walmart #shareyourcheesy. Or visit wonderfullycheesy.com and learn how to enter for a chance to win a $100 dollar gift card!
Ingredients for chile relleno grilled cheese sandwich:
When the cold weather outside makes for a cozy atmosphere inside there is a certain comfort that is desired. Me and my boys like to lounge around in our p.j’s, eat good food, play games, and watch t.v. It is our family time of bonding, and just appreciating each other living in the moment. I try and make dishes that are quick and afford me more time to spend with them. Of course I run the idea of what’s for dinner by them first, and they practically becomes giddy at the mention of pork chops, so you can guess what I whip up when it’s going to be a night indoors…. One skillet pork chops and cauliflower. Walmart makes this non-fussy meal so easy to attain, they have pork chops, cauliflower, and cast iron pans all for a reasonable price. Yes, I stock up at my favorite one stop shop and make my little family happy with this one skillet meal. It’s all quite easy, first you brown the chops on top of the stove then throw a few pieces of cauliflower into the pan, then place the entire thing in the oven. PERFECTION. My boys are happy because I fixed them their favorite supper, and I’m happy because It was so easy to make.
Ingredients for one skillet pork chops and cauliflower:
This overcast weather makes me crave the softness of my flannel p.j’s, the fluff of my warm blankets, the words of a interesting book, and the heat of a comforting tea. As the day pushes along I rush towards the treasure of unwinding at the end of my day. I savor it and reach to touch it, taste it, read it. I have been browsing through the Toma Leche website lately, only to find some very interesting tips, Mom advice, and an insane amount of wonderful recipes.While scrolling I came across this beauty “SUEÑOS DE VANILLA” and had to recreate it to the best of my ability. The one day that I’m dying to have some vanilla dreams of my own… there isn’t a vanilla bean to be found. I took it upon my self to improvise a little and still make something comforting and dreamy just using ingredients in my house. I searched my fridge first to see if we had any milk… Of course I did. Then on to the pantry. Do I have tea bags? Chamomile? Rosehips? Lavender? Do I have honey? Do I have Vanilla? Of course I had all those things. I guess my pantry was only missing a vanilla pod, but it seemed like it was all going to work out after all. I boiled some water and added the teabags, vanilla, and honey to the water. Once the tea steeped long enough, I added in the milk and lowered the flame. MMMMMMmmmmm pure comfort in a cup. Try my tea, and go to Toma Leche website for more recipes and tips.
Ingredients for comforting tea:
3 tea bags (chamomile, rose hips, and lavender)
3 – cups water
1 – teaspoon vanilla extract
3 – tablespoons honey
1 – cup milk
Add teabags and water to a small pot over a medium flame and bring to a boil.
Once boiling add vanilla extract and honey. Mix to combine.
Amongst my friends…. I’m the nacho girl. I love EVERYTHING about nachos, especially the melted cheese and crema. Well, for the big game this Saturday I will be serving Nacho Fries for all to dig into. I may have to hog them all for myself, but I guess I wouldn’t be much of a hostess if I did that. I could pretend I made them for another occasion and eat them secretly. I’ll be a sport (get it sport?) and make a big enough batch for everyone to RA-RA-RA over the game with. Get my recipe for Nacho Fries over on the Cacique website…. you won’t be sorry.
Who are you rooting for this Sunday? I’m super excited about the big game, and of course will be serving these “lick your bowl” worthy spicy chili beans at my party. I used perfectly spiced Cacique’s pork chorizo as my base, then built the dish up into an empire of beans, and mounted the top with Oaxaca cheese and crema. Holy Footballs… Batman, they are POW WOW GOOD! If you’re thinking of having a little shindig at your place and need a great chili bean recipe, go ahead and grab mine over on the Cacique website. You will find this recipe and many others of mine and friends. Happy Game Day!
The countdown is on! Only a handful of days until the big game is upon us. Yes, I’m hosting my very own party this year. I know most of the ruckus should be about the game, but here in my house and with my friends …. It’s all about the food. I guess I’m gonna be BUSY clanking pots and pans in the kitchen for the PARTY. You know I’m gonna have a ton of food. That’s just my style, and it wouldn’t be an event at my house if the place wasn’t bursting at the seams with comida. Even though I don’t live extremely close to a Walmart to do my shopping, I make it my business to drive the extra 5 miles to my nearest Walmart because I know I’m going to find EVERYTHING I need under one roof. Not only do they make my life easier by keeping all my needs and wants in stock, they also have an amazing website that is plentiful in recipes and ideas for my game time gathering. Check it out here. I’ll be making pretzel s’mores off their page. Whoa…. Walmart just keeps proving to be my jam. Love them!
Ingredients for pretzel s’mores:
16 – ounces milk chocolate chips
1 – cup marshmallow fluff
40 – Rold Gold mini pretzels
Place chocolate chips in a double boiler.
Once the chocolate chips start to look shiny, stir with a spatula.
Let chocolate cool for 3 to 5 minutes.
Cover a cookie sheet in wax paper. Lay out 40 pretzels.
Place melted chocolate in a piping bag or create your own by placing the chocolate in a small plastic bag and snipping off one corner.
Fill pretzel openings with melted chocolate and allow to cool.
You can place in the fridge to firm up the chocolate faster if time isn’t on your side.
Once chocolate is firm place 2 teaspoons of marshmallow fluff on one pretzel then top with another pretzel.