Do you practice lent? Even though I’m not super religious I do practice lent annually. I started as a young girl, you see my 90 year old grandfather practices and he taught me at an impressional age to follow suit. We would go to our local church on Ash Wednesday and get the smeared palm ash in the center of our foreheads, and choose something that we absolutely loved to give up until Easter Sunday. Plus we would NEVER eat meat on Fridays during lent. My grandfather use to make either chile rellenos, shrimp patties, or ensalada de nopales, but there was always a pan of migas made for me. I was still not eating chile at that time and migas are sort of the kid friendly version of chilaquiles, since it’s the same concept minus the chile sauce.
Needless to say I still practice lent, and I still love migas. I made a vamped up version of vegetable migas for my son the other day and he went crazy for them. I sneaked in roasted cauliflower and mushrooms, and to be perfectly frank I couldn’t stop eating them either. Giving up meat on Fridays for lent has never been easier.
Ingredients for Roasted Cauliflower And Mushroom Migas:
1 – head of cauliflower
1 – tablespoon olive oil
2 – teaspoons salt
10 – corn tortillas
1/2 – cup vegetable oil
1/3 – cup onion (diced)
5 – mushrooms (sliced)
5 – eggs
1/2 – cup grated jack cheese
1/2 – cup grated cheddar cheese
Preheat oven to 400 degrees fahrenheit.
Wash and cut up a head of cauliflower. Then spread it out on a baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt.
Bake for 20 minutes. Set to the side.
Cut corn tortillas into triangles.
In a large frying pan over a medium flame add in vegetable oil. Allow to get hot.
Fry the corn tortillas in small batches, flipping them often, making them into crisp chips.
Remove chips from oil and drain on a paper towel lined plate. Sprinkle with 1/2 teaspoon salt.
Drain out excess oil from the pan leaving just a teaspoon of oil behind.
Place frying pan back over the flame and add in the onion. Saute for 3 to 4 minutes to soften.
Add in mushrooms and continue to saute for an additional 4 minutes.
Add in roasted cauliflower. Mix to combine.
Add in corn chips and mix completely.
In a bowl whisk eggs then pour them over the veggie/corn chip mixture.
Mix to combine, and continue to cook until eggs are completely cooked.
Sprinkle both cheese over the top and allow to melt.
Serve hot, and garnish with sour cream and avocado.
I know exactly what I like, and I LOVE dessert. It’s not a fair-weather coupling or a casual like, I am hot blooded passionately in love with dessert. I obsess over cakes, and cookies, and donuts, and pan dulce, and pie, and bionicos, and gelatinas, and cream puffs, and the list goes on and on…. But the dessert that makes me weak in the knees is banana caramel bread pudding. I’d go so far as to say I dream about it.
The other day I found the cutest Easter baking supplies. I couldn’t resist the cupcake holders, bunny ears, and spring colored sprinkles. At the time I had no idea what
I would do with them other than make some type of loaded with yum cupcake that my family would devour. I came home and that night I started planning my Easter menu. Things have shifted in the savory menu category, but one thing that would not be changed from my traditional Easter menu was the banana caramel bread pudding. I decided to put my cute Easter baking supplies to good use and make little individual bunny bread pudding servings for our Easter celebration. Hopefully if I’m lucky more than one will hop into my mouth. Happy Easter!
Ingredients For Banana Caramel Bread Pudding:
12 – cups croissant (cut into 1 inch pieces)
1 – cup candied pecans (coarsely chopped)
1 – cup almonds (coarsely chopped)
2.5 – ounces caramels squares, about 10 pieces (unwrap and cut in 1/2)
3 – large ripe bananas (thinly sliced)
1 1/4 – cup sugar plus 2 tablespoons
4 – eggs
4 – cups half and half
5 – tablespoons butter (melted and brought back to room temperature), plus a tablespoon to butter baking dish
1 – teaspoon ground cinnamon
1/4 – teaspoon almond extract
2 – teaspoons vanilla extract
Preheat the oven to 300 degrees fahrenheit.
Line the croissant pieces on a cookie sheet and bake in the oven for 20 minutes to toast.
Remove from the oven and set to the side.
Generously grease a 9×13 pyrex dish with 1 tablespoon of butter.
Layer half of your toasted croissant cubes on the bottom of the pyrex.
Pour in the pecans, almonds, and caramel pieces.
Layer the bananas on top of the bread, pecan, almond, caramel layer.
Top with the remaining bread crumbs.
In a mixer, add 1 1/4 cup sugar and eggs, and beat for 5 minutes on high.
Add in half and half, butter, cinnamon, almond and vanilla extract. Mix until combined.
Pour the liquid mix over the croissant layers.
Then push down on the top of the bread to make sure all the liquid is soaked into the cubes.
Sprinkle the top with remaining 2 tablespoons sugar .
Place the 9×13 pyrex into a larger pan and fill halfway with boiling hot water to create a water bath (Bain-Marie)
Bake for 1 hour.
Remove from oven and remove 9×13 casserole dish out of water bath.
Let cool to room temperature, then cover top with aluminum foil and place in the fridge over night.
The next day cut circles of bread pudding with a cookie cutter.
Place in a cupcake holder and decorate with bunny ears and sprinkles. For added fun add a small dollop of whipped cream for a little bunny cotton tail.
I like my world whimsical, fun, and full of love. I am known to live in a close knit circle of friends who all keep it positive. It’s sort-of like living in a bubble where people can look in, but only a select few are actually invited in to play. Not because I’m mean spirited or think I’m above anyone, it’s just because I don’t find common interest with many people. With that being said I am very lucky that one of my best girl friends lives only a few feet away from me…. I mean she lives next door. Right around Easter time she invited me over for a slice of Strawberry cake she made. I was delighted because heaven knows I’m hardly ever invited over for dinner, much less cake. I was so impressed with her strawberry cake and left her home feeling inspired to make my own rendition someday.
A few weeks later I was at my favorite market and saw a wide variety of berries on display, as I inspected the cartons of strawberries looking for the reddest, non bruised or moldy or slushed berries I knew exactly what I would make with them. I wanted my berry cake to have a sugar crust on it like my favorite types of pan dulce. I thought the whole process through without ever making a mention of the kind of cake I was set out to make to my family or friends. I have made this cake several times now and each time it comes out a little better than the time before, but every time I make it someone says it taste like a delicious piece of pan dulce. Mission mastered means I am a happy girl in my kitchen with my berry berry good pan dulce cake.
Ingredients for strawberry pan dulce cake:
7 – tablespoons salted butter (room temperature)
1 – cup sugar + 3 tablespoons
1 1/2 – cups flour
1 1/2 – teaspoons baking powder
1 – large egg
1/2 – cup crema Mexicana (I used Cacique’s)
1 – teaspoon vanilla extract
7 – 8 strawberries (cut in half length wise)
11 -pitted fresh cherries
10 – fresh blueberries
Grease an 8 inch metal cake pan with 1 tablespoon of butter. Make sure to smear the butter all along the edge as well. Then pour 2 tablespoons of sugar into the pan and dust the entire greased pan with sugar. Discard any of the remaining sugar from the pan and set to the side.
Preheat oven to 350 degrees fahrenheit.
In a large mixer beat 6 tablespoons of butter and 1 cup of sugar together until fluffy and pale yellow. About 4 to 5 minutes. Add in egg, crema Mexicana, and vanilla. Mix for another 3 to 4 minutes or until mixture comes together and is smooth.
In a separate bowl sift flour, and baking powder together.
Slowly add the flour mixture to the butter mixture. Mix until incorporated.
Spoon the mixture into the sugar greased pan.
With a rubber spatula, smooth the top of the mixture evenly.
Place the strawberries along the edge of the cake to form and outside ring.
Then place the remaining berries in the middle.
Sprinkle 1 tablespoon of sugar over the top of the berries.
Place in the oven and bake for 15 minutes, then reduce heat to 325 and bake for another hour and 5 minutes.
Disclosure: Disney provided me with 4 park hoppers to aid my post.
Disneyland Holidays 2016 is packed with many new features and yet holds on to all the traditional classics: Let’s start with Disneyland’s “It’s a small world”. It is as glorious and beautiful as ever in it’s dazzling illumination. 2016 marks it’s 20th anniversary and it’s not to be missed. Not only does it sparkle in tiny lights it also showcases an animated holiday display every 10 minutes or so. Waiting in line is almost as entertaining as sailing the ride itself. The best time to ride is definitely as the night sets upon the park.
Disneyland during the Holiday season can’t be missed. I enjoy going to the park and walking around in amazement of all the holiday lights with a hot cocoa in one hand and some type of sweet treat in the other; churros, beignet, or gingerbread men. As always, The Haunted mansion is a must see along with the Christmas Fantasy parade and the lit Sleeping Beauty’s Winter Castle with magical snowfall moments.
Then we hop across the entrance to Disney California Adventure where the new “Festival of Holidays” is celebrating time-honored traditions inspired by diverse cultures with music, dance and craft-making plus traditional foods. I was lucky to get a chance to chat with Susana Tubert (DCA creative director) about the daily lineup of entertainment including nearly 50 performances of nine unique shows with special Disney characters, the popular Disney ¡Viva Navidad! street parties, musical ensemble and dance performances.
I also got a chance to cook with Chef Amy and we made Holiday Kugel. Watch the video below to see how easy it is to make and how we celebrated the classic Jewish dish.
A visit to Disney’s California Adventure during the holidays would not be complete if you didn’t stop in to Santa’s Holiday Visit at Redwood Creek Challenge Trail. My son got a chance to chat up Santa and meet his elf Ginger. A professional photographer on site captured the moment and we were able to download the image when we got home.
As always I am so thankful to be able to kick off the holiday season at the happiest place on earth and it really is. Our faces say it all.
Disclosure: This post is sponsored by Mamma Chia. All opinions are 100% my own.
Yes, the new is Mamma Chia Energy Beverage is EVERYTHING! I am currently smitten. If you know me personally or read my blog then you know I tend to gravitate towards foods and drinks that are good for me. Okay I have the occasional slip up, but for the most part I’m all about feeding my body healthy stuff. Let me tell you about Mamma Chia Energy Beverage. I was shopping the produce section of Walmart and was told they had recently launched Mamma Chia Energy Beverage and have a promotion with an instant $.55 coupon around the bottle’s neck. I looked over at the cold juice section and found it sitting there. I had never tried it so I decided to buy a few bottles and give it a try. I had read it is the FIRST beverage that combines the power of chia with the clean energy of guayusa (gwhy-you’-sa) resulting in a truly healthful, fulfilling and delicious energy beverage that nourishes your entire body and soul. With a statement that bold I was in.
I brought it home and the first bottle I opened left me in “wow!” I absolutely loved the taste. Over the next couple of days I tried all 4 flavors (Blackberry Blast, Cherry Charge, Raspberry Razz and Grape Power). At that point I decided to look further into the Mamma Chia Energy Beverage… I was pleasantly surprised to find out… Mamma Chia Energy are Non-GMO Verified, gluten-free, Kosher and USDA Certified Organic. It’s made with refreshing organic fruit juices and lightly sweetened, one bottle of Mamma Chia Energy (10 oz.) delivers:
More than an entire day’s worth of Omega-3s (2500mg)
25% of one’s daily fiber (6 grams)
4 grams of complete protein
90mg of natural caffeine (about as much in an 8 oz. cup of coffee)
Twice the antioxidants of a cup of green tea
Calcium, powerful antioxidants and valuable minerals
And the founder Janie Hoffman started MammaChia in the kitchen of her small rural farm outside of San Diego. After suffering for almost 20 years with a variety of debilitating autoimmune disorders, it was the amazing chia seed, coupled with other lifestyle changes that finally eradicated her immune disorders and restored her overall health. Isn’t that amazing? Yeah… I’m into it. Get your hands on some ASAP and Enjoy!
Here is a little info and graph to show you the health benefits of Chia Seed: Chia seeds are packed with the richest PLANT-BASED Omega-3s (a vegetarian’s dream). An excellent source of dietary fiber, complete protein and antioxidants.
With that being said now you know why I’m drinking this drink and endorsing it. To you and your health… Cheers!
Calabasita Pizza A La Parrilla could be the pizza you never knew you needed till now, especially since it’s made on Flatout Flatbread! This easy to prepare pizza can be made in a few minutes when you want to feed the family FAST! Lucky for us Flatout makes a pizza crust, so that’s half the battle. You can easily find it in the deli section or bread aisle of your favorite supermarket. Just top with melty cheese and grilled veggies, and you got yourself a winner!
1- zucchini (sliced)
1/2 – onion (sliced)
1/2 – corn on the cob
1 – Flatout Flatbread Pizza Crust Rustic White
2 – oz jack cheese (sliced or grated)
1/2 – tomato (diced)
3 – cilantro sprigs
Heat up grill until hot.
Brush zucchini, onion, and corn with olive oil
Lightly brush Flatout Flatbread Pizza Crust with olive oil.
Place vegetables on grill and allow to cook for 5 to 10 minutes or until cooked through with char marks. Corn will cook for 15.
Place Flatout Flatbread on grill. Cook on one side for a minute or so. Then flip it over and place cheese on top. Allow cheese to melt.
Remove from grill.
Place charred zucchini and onion on top of cheese.
Shave corn kernels from cob and sprinkle on top of zucchini and onion along with tomato cubes.
I’m making the best of the end of my summer. I know technically it’s not summer anymore, but I live in California and it sure feels like it. I made this Nectarine, Berry, Jamaica Flatout Flatbread Cobbler with all the delicious fruits I could find at the market. Make it for your family, and watch everyone smile. The best part is I used FLATOUT Flatbread to make this dessert which is high in protein and low in carbs. It makes me feel better knowing I made a healthy dessert for me and mine.
Ingredients for Nectarine, Berry, Jamaica Flatout Flatbread Cobbler:
1/2 – tablespoon butter
1 – Flatout Flatbread (I use the original or Hungry Girl traditional white)
1/8 – cup sugar
1/4 – cup water
1/8 – cup Jamaica (hibiscus) dried petals
1/4 – cup blueberries
1/2 – cup cherries (pitted and cut in half)
1 – large nectarine (pitted and cut into thin wedges)
colored sugar sprinkles
Preheat oven to 400 degrees Fahrenheit. ( I used my toaster oven since it is such a small baking dish. )
Butter a small baking dish 6×4. Brush remaining butter on Flatout Flatbread.
Cut Flatout Flatbread to fit inside of baking dish.
Save scraps for the top. Cut out tiny shapes with scraps and set to the side.
Place big piece of Flatout Flatbread inside baking dish and place in the oven for 7 minutes to crisp up a bit.
While Flatout Flatbread piece is baking start making the filling.
In a sauce pan over a medium high flame add sugar, water and Jamaica petals. Bring to a boil. Add in blueberries, cherries, and nectarine wedges. Mix to combine. Cook for a total of 10 minutes.
Remove baking dish from oven. Pour in cooked fruit filling. Top fruit filling with FLatout Flatbread scraps and sprinkle tops with colored sugar sprinkles.
Place baking dish back in the oven for 10 minutes or until Flatout Flatbread tops are crisp and filling is bubbling.
Remove from oven and serve over a scoop of ice cream.
Do you ever want a quick snack? When that happens to me… here’s the answer to all my cravings. These easy to make Strawberry Chipotle Cream Empanadas can be made in minutes and better yet with Flatout Flatbread. You won’t believe how great they taste and how fast you’ll be enjoying a delicious homemade snack while watching your favorite program or chatting with your family and friends. The combo of strawberry and chipotle drizzled over cream cheese is the best thing to ever happen. Promise.
Ingredients for Strawberry Chipotle Cream Empanadas:
1 – Flatout Flatbread Pizza Crust Rustic White
1 – tablespoon cream cheese
1/2 – teaspoon adobo chipotle sauce
1 – teaspoon strawberry jam
egg wash (1 egg and 1 tablespoon water whisked together)
Preheat oven to 400 degrees ( I use my toaster oven )
Using a 2-inch or 3-inch circle cookie cutter, cut out two circles of Flatout flatbread from pizza crust.
(Optional) Cut out a strawberry design in the center of one of the circles.
On one of the Flatout Flatbread circles place cream cheese in the center.
Top the cream cheese with adobo chipotle sauce.
Spread the strawberry jam over the adobo chipotle sauce.
Brush the sides of Flatout Flatbread circle with egg wash. Then brush the entire Flatout Flatbread circle (the one with the cut out) with egg wash.
Place the cut out Flatout Flatbread on top of the other.
With a fork press down along the edges to enclose.
Place empanada on a non-stick baking mat lined cookie sheet and bake for8 to 10 minutes or until golden brown.
Disclosure: This post is sponsored by Society Culinaria on behalf of Cacique. All opinions and the recipe are my own.
See that smoothie bowl. Does it make you wish you were diving in? It should. I don’t even know how to tell you how dreamy this bowl is and it’s also become my back to school lifesaver. This simple berry banana avocado smoothie bowl can be attained in a few minutes and makes the perfect morning breakfast when time is not on your side. Not to mention it makes you feel like you’re eating the foods of the gods. I probably felt that way since I used Cacique’s yogurt smoothie in Strawberry Banana flavor. Cacique’s yogurt smoothie is rich in protein, a greatsource of calcium and probiotics (25% of Daily Value), and low in calories and cholesterol. For those of you watching your gluten, all Cacique’s yogurts are gluten free with the exception of the three with cereal: Strawberry Banana w/cereal, Prune w/cereal, and Pecan w/cereal. Once I blend my Cacique yogurt smoothie with more berries, fruits, and ice, I like to pour it in a bowl and add more flavors and textures to the top. Me and my family then eat it like a bowl of cereal, or have it as a late night treat. Either way this smoothie bowl is all about feeling better than fine.
Ingredients for berry banana avocado smoothie bowl:
1 – Cacique yogurt smoothie Strawberry Banana
1 – small banana
1 – cup strawberries
1/2 – avocado
1/4 – cup blueberries
1/2 – cup fresh cherries (pitted)
1 – cup ice
Place all smoothie ingredients in a nutribullet or blender and blend until smooth.
Pour into a bowl.
Decorate top of smoothie bowl as pretty as you wish.
I love to make mashed potatoes when I have a nice bounty of Idaho potatoes in the house. I usually make mashed potatoes for dinner and whatever is left-over I put in the fridge for a batch of potato flautas the next day. I feel it works best if you use cold mashed potatoes, but you can also make a fresh batch of mashed potatoes and use them right away. Either method is going to give you delicious easy to make potato flautas. Instead of frying my flautas, I bake mine. Baking them eliminates a lot of grease (making them healthier for you), and it keeps the potatoes in place. Once I pull them out of the oven, I serve my potato flautas a top a bed of lettuce, and dress them up in guacamole, crema, and pico de gallo. It’s a beautiful vegetarian meal that takes minutes to make.
Ingredients for Potato Flautas:
6 – small Idaho Potatoes (peeled and chopped)
5 – cloves of garlic (smashed and peeled)
4 – tablespoons butter
1 – teaspoon seasoning salt
1/2 – teaspoon black pepper
1 – teaspoon ground chipotle pepper
12 – tortillas
1 1/2 – cups grated monterey jack cheese or the cheese of your choice.
crema or sour cream
pico de gallo
Watch video above for instructions!!!
Peel Idaho potatoes and chop into rounds.
Smash and peel garlic cloves.
Add potatoes and garlic to a pot and cover with water.
Place pot over a medium high flame and boil for 20 minutes or until fork tender.
Drain potatoes and garlic. Set to the side.
In a pot melt butter, then add in drained potatoes and garlic.
Mash with potato smasher until combined.
Sprinkle in seasoning salt, black pepper, and ground chipotle pepper. Mix to combine.
I suggest putting mashed potatoes in the fridge overnight, and using the next day.
Preheat oven to 450 degrees Fahrenheit.
Take a flour tortilla and lightly brush on one side with a dab of olive oil.
Then flip the tortilla over and on the side that is not brushed with olive oil, fill the center with a few teaspoons of mashed potatoes.
Top the potatoes with two tablespoons of grated monterey jack cheese.
Then roll the tortilla around the potatoes to create your flauta.
Place the flauta seam side down on a aluminum foil covered baking sheet.
Repeat until the desired amount of flautas are made.
Then place in the oven for 20 to 25 minutes until flautas are crispy and browned.
Remove from oven and serve with guacamole, crema, and pico de gallo.