Sourdough Chorizo Cherry Stuffing

Sourdough chorizo cherry stuffing

It was Thanksgiving at my house yesterday. I made all the fixings for a Thanksgiving feast, and invited a few friends over to dive in. I decided to post this recipe out of everything that was made because (1) it’s not on my blog yet, and (2) my friends want to make it for there families this Thanksgiving. Sourdough Chorizo Cherry Stuffing…. It doesn’t get better than that.

Ingredients for Sourdough Chorizo Cherry Stuffing:

  • 8 – cups sourdough bread cubes (2 medium loaves cut into 1 inch cubes)
  • 18 – oz. Mexican soy chorizo (plastic casing removed)
  • 5 – oz. can of black olives sliced
  • 1 – onion (chopped into small cubes)
  • 7 – stalks of green onion (chopped)
  • 1 1/2 – cup grated carrots
  • 1 – cup julienned sun dried tomatoes (boiled to plump/moisten)
  • 1 1/4 – cup dried cherries
  • 1/4  -  cup fresh basil (chopped)
  • 16 – tablespoons butter or Vegan butter
  • 1 1/2  – tablespoons fresh minced garlic
  • 2 – cups vegetable broth
  • 1 – cup shredded parmesan or jack cheese cheese
  • 1 – cup salted shelled pistachios


  1.  Cut sourdough loaves into 1 inch cubes, place in a bowl, and allow to sit over night.
  2. Preheat oven to 373 degrees Fahrenheit
  3. Place sourdough cubes on a cookie sheet and bake for 20 minutes. Mixing cubes at the 10 minute mark will prevent them from burning on one side.
  4. In a large frying pan over a medium flame add in chorizo and cook for 5 minutes until soy chorizo is crumbly and cooked through. I break the chorizo up with a spatula and mix it the whole cooking time to make sure it is cooked properly. Set to the side.
  5. In a small pan filled with water bring to a boil and add sundried tomatoes. Boil for 6 to 8 minutes to plump and moisten. Remove from water and drain completely. Set to the side.
  6. In a giant bowl add in sourdough cubes, chorizo, black olives, onions, chopped green onions, shredded carrot, sundried tomatoes, dried cherries, fresh basil, pistachios and cheese. Mix with your hands until completely incorporated. Set to the side.
  7. In a frying pan over a medium flame melt butter, once butter melts add in garlic and let cook for 4 minutes.
  8. Add in the vegetable broth to the butter garlic mixture and cook for an additional 5 minutes.
  9. Pour butter/garlic broth over stuffing mixture. Mix well to combine, careful because it is hot.
  10. Place entire mixture into an oven proof baking dish.
  11. Bake for 30 minutes.
Posted in dressing, For The Meat Eater, Holiday, latin style stuffing, Recipes, Side Dish, stuffing | Tagged , , , , , , , | 1 Comment

Me and Szechuan Style Green Beans have a thing going on!

This recipe is my stand-by dish that I make every Thanksgiving.  I first brought it to the table many years back to add a hint of shock to our feast, but instead it was so well received that it became a beloved favorite.  I’m not sure that was the response I was looking for but that’s how things unraveled.  My szechuan style green beans have been the most requested dish ever since and have caused havoc many times.  With dinner guests requesting any glimpse of leftovers and people hiding them wherever they could, inside purses or at the back of the refrigerator in a non-see through container.  Try them at your dinner table this year and watch your loved ones react.

All photos taken by: Luz Gallardo

Ingredients for Szechuan style green beans:

2 – pounds green beans (cleaned and tips trimmed)

4 – tablespoons butter

1/2 – teaspoon chili flakes

1/2 – teaspoon chili oil

1/2 – teaspoon Lawry’s seasoning salt

1/2 – teaspoon black pepper

6 – tablespoons sauvignon blanc

1 – tablespoon minced garlic

4 – teaspoons soy sauce

2 – teaspoons toasted sesame seeds

1/4 – cup chopped green onion

Clean and trim green beans, by snipping off ends and running under cold water. Set to the side to dry.

In a large frying pan or wok over a medium flame, add butter and allow to melt and get hot, don’t let it burn though. Then add green beans and mix to coat.  Once all beans are coated in butter add chili flakes and chili oil.

And saute for 5 minutes or so then add Lawry’s and black pepper.

Continue to saute for another 5 to 8 minutes. You’ll want some of the green beans to start to brown, and look like this.

Now is the time to add the sauvignon blanc. Your pan will steam up… this is great. Mix well and  continue the saute for another 5 to 8 minutes. Then add garlic and soy sauce.

Mix well and saute for another minute or so. Lastly sprinkle with sesame seeds and green onion. Serve on a plate and watch them disappear!

 感恩节快乐   (Happy Thanksgiving)

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Find Flatout Bread With

Disclosure: This post is sponsored by Flatout Flatbread. All opinions are my own.

In the world of trying to eat right, Flatout Flatbread and I have become fast pals. I’m sure you’ve noticed my #FlatoutLove expressed throughout my blog and social media channels alike. A few months ago I had the pleasure of working on the above video with my business partner. It was exciting to use Flatout in a new way and continue to come up with fresh ideas for the flatbread. I’ve had a grand ol’ time making Spicy Egg Salad Fold-it’s, Strawberry Cream Empanadas, Alta California Breakfast wraps, Ice cream cones and so many other fabulous dishes in the past. Yeah, you could say I hit the full spectrum on comfort foods made a little more healthy. The crazy part is there is a ridiculous amount more of recipes still waiting to be developed by you and me. My brain is going wild thinking of all the dishes I will conjure up this coming winter for my family. Check out the video above to see what’s new on the Flatout scene.

In the meantime let me address a few inquiries because I have numerous people asking me questions about Flatout all the time. Not that I mind. I think the main question I get asked ‘is the product vegan?’ I’m happy to report it is vegan. People are also confused as to where in the grocery store they can find Flatout products. It depends on the market but can mainly be found in the deli or bakery area, and sometimes in the the bread isle. Flatout Flatbread  contains no Trans-Fats (thank the heavens above), does have a gluten free wrap (but not all products are gluten free), does NOT contain L-cysteine, dairy, or peanuts. For all my Jewish friends asking… It is Kosher!  Every single one of the Flatout bread varieties is low in fat, a good source of fiber and of course, perfect to use as a blank canvas for all your foodie desires.

Still not sure where to find Flatout Flatbread…. look no further has all your answers and Flatout needs with a store locator.

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Indiana Jones Snake Cookies For The Hollywood Bowl Screening!

Disclosure: This post is sponsored by Allied Contigo. All opinions and recipe are 100% my own.

Indiana Jones Snake Cookies for The Hollywood Bowl Raiders Of The Lost Ark screening

I’ve lived in City Terrace / East Los Angeles my whole life and never have I seen advertisement for any form of art/entertainment hanging from street banners the way you do in areas west of downtown. For the first time ever Hollywood Bowl has taken the lead in advertising the arts in a predominantly latino neighborhood, and I couldn’t be happier about it. They are opening up their arms to my people and letting us know they are not only there but they are inviting us to come hear music, or watch dance and film. I heard their call and I’ll happily respond by attending.

Get your tickets for the Raiders Of The Lost Ark screening at the Hollywood Bowl

This coming weekend August 4th and 5th The Hollywood Bowl will be screening Raiders Of The Lost Ark, and you don’t want to miss it!!!! The film that gave the world one of our most iconic movie heroes ever, Indiana Jones (Harrison Ford)! You’ll be able to relive the magic of this swishbuckling adventure as one of John Williams’ best-loved film scores is performed live, while the thrilling film is shown in HD on the Bowl’s big screen. Basically every seat is a great seat with the perfect view. I’m so excitied about it… My little family will be attending one of the screenings and I will be making Indiana Jones Snake Cookies to take with us to the bowl. Below find my festive recipe and how to make these delicious snake cookies incase you’re thinking of celebrating Raiders Of The Lost Ark too. GET YOUR TICKETS FOR THE SCREENING HERE!

These snake cookies are inspired by Raiders of the lost ark.
Ingredients for snake cookies:

  • 1 1/2 – cups confectioners sugar
  • 3 – cups flour
  • 1 1/2 – teaspoons baking powder
  • 1/4 – teaspoon salt
  • 2 – sticks butter (1 cup, cold, cut into pieces)
  • 1 – egg
  • 1/2 cup heavy whipping cream + 2 tablespoons
  • Melted butter (for brushing the tops of cookies)
  • colored sugar or decorative candy


  1. Add confectioners sugar, flour, baking powder, and salt to a food processor. Pulse a few times to combine dry mixture.
  2. Add in butter pieces, and pulse until mixture combines and becomes crumbly.
  3. Remove mixture from food processor and place in a stand-up mixer.
  4. In a separate bowl, whisk egg and whipping cream together.
  5. Pour egg/cream mixture into flour /butter mixture.
  6. Mix until the mixtures combine and form a ball.
  7. Cover dough and refrigerate for a minimum of an hour or over night.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Divide dough into 3 parts. Roll out on a lightly floured surface.
  10. Cut the edges away to have straight lines to work with.
  11. Then cut 1/4 inch strips of dough with a butter knife. dough being cut into strips for bow tie cookies
  12. Pinch the strip together to make it look like a thick string.
  13. Place on a baking mat lined cookie sheet. Shape cookie dough strip into a snake. Cookie dough being shaped into snakes
  14. Brush each snake with melted butter using a pastry brush.
  15. Sprinkle the tops with sugar color or other decorative candy . Decorate snake cookies with candy
  16. Bake for 11 minutes. Allow to cool on baking sheet for 5 minutes then place on a serving tray.
  17. Enjoy!

Follow the hashtags for all #HollywoodBowl #LAPhil updates!

Posted in Announcement, Crafty Food, My favorite GEMS in Los Angeles, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , , , , | Leave a comment

2017 Hollywood Bowl Season Line Up And My Almond Cherry Crumb Cake!

Hollywood Bowl 2017 season

It’s easy for me to say that the Hollywood Bowl is my favorite venue in all of Los Angeles to enjoy a performance. It’s one of those places where it really encompasses the energy of the city and allows a spectacular platform for the arts. In addition to it being under the stars and having amazing sound, I LOVE THE FACT THAT YOU CAN BRING IN FOOD and have your very own picnic. Yes, the Hollywood Bowl is my preferred venue to see any show, and I appreciate it the most when I can enjoy it with a mini feast in hand. As you can imagine I am all geared up to go now that the 2017 season line up is here!!!!! I have been planning my picnics and what I’d like to bring along (see my Almond Cherry Crumb Cake recipe below), but more importantly than that I’ve been circling the shows I want to see, from live music to films accompanied by a live orchestra. Say What? All this speaks to my inner child and riles me up.


OH MY WORD…. The Muppets Take The Bowl! I gotta take my boy to see it. Kermit the Frog, Miss Piggy, Fozzie Bear, The Great Gonzo, Dr. Teeth, and The Electric Mayhem!!!! Come on that’s all fine and dandy, but the real reason…. ANIMAL the legendary WACKO drummer is going to headline the FIREWORK finale. My son Max is a drummer himself, and will not be able to contain himself seeing Animal live. THIS IS A MUST!!

A firework finale at the The Hollywood Bowl.

I can tell you already I want to go see all the films at the bowl with my family: Raiders of the Lost Ark, Harry Potter and the Chamber of Secrets, and Harry Potter and the Prisoner of Azkaban. It’s amazing to see these beloved films with the live orchestra playing the soundtrack along side the movie. It elevates the experience to the next level, one not to be missed for cinema lovers.

Harry Potter

Then there are the adult nights that I crave to attend with my girlfriends, eat well, and cheer with a glass of wine…. KCRW’s World Festival: Seu Jorge’s tribute to David Bowie, Blondie, Belle and Sebastian, Bryan Ferry, Garbage, and so many others! It’s gonna be a fun SUMMER for sure.


For a full list of of the 2017  Hollywood Bowl Summer Season, click here!

Below is my Almond Cherry Crumb Cake that will make it’s way with me to the Hollywood Bowl in a small picnic basket! Enjoy.

Almond cherry crumb cake

Ingredients for Almond Cherry Crumb Cake:

  • 680 grams of Cherries (pitted) a little over a pound and a half.
  • 2/3 – cup flour
  • 1/2 – cup sugar
  • 1/2 – teaspoon cinnamon
  • 1/8 – teaspoon sea salt (grounded fine)
  • 1/2 – stick butter (melted)
  • 1/8 – teaspoon almond extract
  • CAKE: 
  • 10 – tablespoons olive oil
  • 1 1/2 – cups sugar
  • 2 eggs
  • 1 – cup buttermilk
  • 1 – teaspoon almond extract
  • 1 – teaspoon vanilla extract
  •  1/2 – cup almond flour
  • 2 – cups flour
  • 1 – teaspoon baking powder
  • 1/2 – teaspoon baking soda


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9-inch springform pan with non-stick baking spray. Set to the side.
  3. Wash and pit cherries. Set to the side.
  4. Make the crumb topping by combing flour, sugar, cinnamon, and sea salt in a bowl. Then pour almond extract into butter and pour liquid mixture over dry mixture. Mix with a whisk until crumbly. Set to the side.
  5. Mix the cake by adding olive oil and sugar to a large mixer bowl and beat on medium high until well incorporated.
  6. Reduce speed to low and add in eggs. Mix to fully combine.
  7. In a little bowl combine buttermilk, almond extract, and vanilla extract. Then pour buttermilk/extract mixture into olive oil/eggs mixture. Continue to mix on low.
  8. In a large bowl whisk almond flour, flour, baking powder and baking soda together. Once combined slowly pour the flour mixture into the buttermilk/eggs mixture.
  9. Mix until dry mixture is fully incorporated with the wet mixture.
  10. Pour cake batter into prepared spring form pan. With the back of a spatula smooth the top of the cake batter. Almond cherry crumb cake about to be assembled.
  11. Now Time to Assemble: Carefully place cherries on top of cake batter to form a cherry layer. Cherry layer on Almond Cherry Crumb Cake
  12. Sprinkle top with crumb topping. Crumb topping on Almond Cherry Crumb Cake
  13. Bake:  for 80 to 85 minutes or until toothpick inserted comes out clean.
  14. Allow to cool in springform pan for 30 minutes, then remove edges of pan to come to room temperature.
  15. Cut into pieces and take on your Hollywood Bowl picnic! IMG_2656
  16. Enjoy!
Posted in Announcement, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , , , , , , , , , , | Leave a comment

Skoop By Nekter

Disclosure: This post is sponsored by Gigasavvy. All opinions are my own.Chocolate Bliss Skoop by Nekter Juice Bar

I have some exciting news to share with you….  Do you know Nekter Juice Bar, the amazing juicing/cleanse company? That same company is now launching a brand new exciting frozen treat June 9th, called Skoop! I had a chance to preview the delicious  Skoop by Nekter at their launch party this past Friday and simply stated it was amazing, decadent, and will be my summer frozen treat.

A small batch of handcrafted Chocolate Bliss Skoop by Nekter

It is  handcrafted, and made fresh in small batches using creamy cashew milk and plant-based ingredients. Skoop definitely redefines the dessert category, and will make it a no brainer to have the guilt free indulgence. Nekter Juice Bar will have 2 flavors available at launch, Chocolate Bliss (pictured above) (a decadent blend of pure cocoa, cashew milk, honey, coconut palm sugar, and agave nectar with a pinch of sea salt. 179 cal per serving) and Viva Vanilla (a tantalizing mix of Tahitian vanilla, cashew milk, honey, coconut palm sugar, and agave nectar with a pinch of sea salt. 187 cal. per serving).  

Viva Vanilla Skoop By Nekter

Skoop by Nekter : It’s dairy-free, gluten-free, has no refined sugars and soy-free, but absolutely full of creamy, delicious flavor and indulgence with none of the guilt. Yes, Yes, Yes… you know you want it! Find it made fresh daily at these Nekter locations.

Skoop by Nekter is Churning starting June 9th!

Here’s a SKOOP for you!

Find a Nekter location near by for a free Skoop June 9th from 6pm to closing! I can’t wait for you to try it, and fall in love. <3

Screen Shot 2017-06-04 at 5.05.37 PM

Keep your eyes peeled for additional flavors being launched at the end of June!

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Olive Oil Pistachio Buttercream Berry Cake

An overhead shot of my olive oil pistachio buttercream berry cake.

This whole cake craze started back in March, 2017.  My cousin had given me an Amazon gift card as an early birthday present and right away I searched for a 9 inch round, 3 inch tall cake pan.  I had been flirting with the idea of making a tall single layer cake but didn’t have the pan to execute it.  Once the pan arrived I quickly found an olive oil cake recipe that seemed interesting, except I dreamed of a pistachio buttercream and fresh berry topping.  Now that this fantasy (Olive Oil Pistachio Buttercream Berry Cake) was in place, I made it for my actual birthday.  A week later I tweaked the recipe and made the cake again for a friend who was going on tour as a ‘good luck’ gesture.  Just a few days ago I pulled out my tall round pan for the third time and made my cake for my son’s teacher to celebrate teachers appreciation week.  Get this, my Mom just requested it for Mother’s Day!

Not kidding when I say this cake is quickly becoming an all occasion cake. Make this beautiful pastel and you’ll know why.

Ingredients for Olive Oil Cake:

  • 3 eggs
  • 1 1/4 – extra light virgin olive oil
  • 1 1/4 – whole milk
  • 1/2 – cup tangerine juice
  • Zest of entire orange
  • 2 – cups all purpose organic flour
  • 1 3/4 – granulated sugar
  • 1 1/2 – teaspoons sea salt
  • 1/2 – teaspoon baking soda
  • 1/2 – teaspoon baking powder


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line the bottom of 9 inch round, 3 inch tall cake pan with wax paper. Then grease the sides or spray with a non-stick baking spray. Set to the side.
  3. In a mixer with a whisk attachment, beat eggs and olive oil together on med-high speed until completely combined and a bit thick, about 4 minutes.
  4. Pour in milk and tangerine juice.
  5. Once milk and juice are combined mix in orange zest.
  6. In a separate bowl mix flour, sugar, sea salt, baking soda, and baking powder together.
  7. Slowly pour the dry ingredients into the wet ingredients and mix until completely combined.
  8. Pour batter into prepared pan.
  9. Bake for a total of 1 hour (rotating pan at the 30 minute mark, and continue baking for the additional 30 minutes).
  10. Allow the cake to cool to room temperature (about 4 hours) or overnight before removing from pan. I run a thin butterknife along the edge of the inside of the pan for easier unmolding.
  11. Frost with Pistachio Buttercream (see recipe below) and decorate with fresh berries.

Ingredients for Pistachio Buttercream:

  • 1 – cup roasted and unsalted pistachios (grounded – pulverize nuts in food processor to grind)
  • 2 – sticks of butter (I use salted)
  • 3 1/3 – cups powdered sugar
  • 1 – teaspoon vanilla extract
  • 1/2 – teaspoon almond extract
  • 1 – teaspoon sea salt
  • 3 – teaspoons 1/2 and 1/2
  • OPTIONAL: Green food coloring
  • Fresh berries of your choice


  1. Place shelled pistachios in a food processor fitted with blade. Pulse until nuts are fine and evenly ground. Set to the side.  pistachios in food processor.Finely grounded pistachios for buttercream
  2. In a mixer, cream butter on medium speed until fluffy.
  3. Mix in powdered sugar until butter and sugar become creamy.
  4. Add in vanilla extract, almond extract, and sea salt until fully incorporated.
  5. Add in half and half and pistachio grinds and mix until completely incorporated.
  6. Optional: For the fun green color, dip a toothpick into kelly green icing color then dip the toothpick into buttercream. Mix until all the buttercream is green. Scrape bowl well, and mix one more time.
  7. Ready to frost. Generously frost olive oil cake with pistachio buttercream and then add berries to top.


This olive oil cake is topped with pistachio buttercream and fresh berries. Perfect for Mother's Day or any occasion. A small slice of olive oil pistachio buttercream berry cake.

Posted in Holiday, pistachios, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , | Leave a comment

Strawberry Chocolate Chip Almond Loaf

Strawberry Chocolate Chip Almond Loaf  is simple to make and even better to eat.

I’ve been seeing loaf cakes all over my IG feed lately and it got me thinking about how ridiculously easy they are to make. Not only that, there is something especially comforting about having a freshly made loaf cake in the house to enjoy with a late night or early morning cup of tea or coffee. I don’t know if that means I’m showing maturity in the way my elders would indulge in a little sweet bready treat with tea/coffee. Whatever it means I like it and embrace it wholeheartedly. Since loaf cakes don’t take much time to prepare there is no reason not to have one on hand… I whipped up a fresh strawberry, chocolate chip, and almond loaf yesterday and WOW. The flavors reminded me of ‘Britannia’ an old Ben and Jerry’s ice cream that is no longer in existence, but was my favorite. I will celebrate the British tradition of ‘tea time’ with this tasty Strawberry Chocolate Chip Almond Loaf cake, and if that idea tickles your fancy… you should too.


Ingredients for Strawberry Chocolate Chip Almond Loaf:

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 – cup sliced almonds
  • 1 cup sugar
  • 1/3 cup olive oil
  • 1 large egg
  • ½ teaspoon almond extract
  • 1/2 tsp vanilla extract
  • 3/4 cup 1/2 and 1/2
  • 1/2 – cup chocolate chips plus a tablespoon extra for top of loaf
  • 1 1/2 cups fresh strawberries (cut into small ½ inch pieces)


  1. Preheat oven to 350F.
  2. Grease a 9×5-inch loaf pan and sugar. Set to the side.
  3. In a medium bowl, whisk together flour, baking powder, salt, and sliced almonds.
  4. In a large bowl, whisk together sugar, olive oil, egg, almond extract and vanilla extract until smooth and well-combined. Stir in half of the flour mixture, followed by the 1/2 and 1/2.Stir in the remaining flour mixture, mixing just until no streaks of dry ingredients remain visible.
  5. Quickly and carefully fold in chocolate chips and strawberries.
  6. Pour batter into prepared sugar pan and sprinkle one tablespoon of chocolate chips on top of loaf.
  7. Bake for 70 minutes, or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached and the top of the cake springs back when lightly pressed.
  8. Allow loaf to cool in the pan completely before removing it and slicing it.



Posted in Presley's Panaderia "Bakery", Recipes, Snacky Snack Snackas, Sweets | Tagged , , , | Leave a comment

My love letter To Northgate Market La Habra!

Post sponsored by Gigasavvy. All opinions are my own.

Northgate Market La HabraMy dearest Northgate Market La Habra! 

   I am seriously obsessed with all the flavors you have brought into my life. I had been going to The Northgate Market on Soto street in East LA, and the one on W. Francisquito Ave in West Covina until you opened your flagship Store in Norwalk on Firestone, but now I have you in La Habra too. I am in complete and utter awe of what an amazing Market you are. The feeling I get when I walk into your La Habra store (1305 W. Whittier Blvd., CA. La Habra CA 90631 ) is unlike anything else I’ve known before. I don’t feel like I’m just shopping for vegetables, I feel like I am having the ultimate food experience, an adventure even. From the very second my foot stepped into your new flagship La Habra location, I knew I was into love. How could I not be? All my Mexican food dreams were laid out before my eyes, and I felt like I was living my food fantasy. I was!

Pan dulce Northgate Market La HAbra

I started in the panaderia where rows and rows of sweet traditional breads sat waiting to be clinched by tongs and put into the cart, but I was also surprised to see an expanded Bakery/Panaderia where you’ve added more than 100 new artisan breads, cakes and cookies – all made hot and fresh every day. My mouth watered as the aroma of fresh bread made its way up my nose. Then to the left my attention was caught by a display case that was filled with confetti like colors. There I found a huge array of gelatinas both big and small. As I continued looking in the case a man behind the counter was in the process of frying fresh churros and a woman was placing authentic Mexican candied fruits in a small pile.


IMG_1755 IMG_1714Could this be real? REAL LOVE, I tell you. I kept walking and found a huge selection of Hot and Cold Food Bars: Freshly steamed Tamales in a variety of flavors, 10 hot soups and stews, a gigantic fresh salsa bar making all my spicy craving come true, a beautiful salad bar with everything you could imagine from pasta salads to roasted vegetable salads.

Salsa Bar Northgate MArket La Habra IMG_1735

I started to question how deep this love affair would go? I decided to take a whirl around the produce department. Not only did I find an entire organic produce section, I also found beautiful and exotic produce from around the world. Hard to find jackfruit and dragon fruit. Northgate Market had me as a devout customer.

Organic-Produce-Northgate-La-Habra IMG_1739

Could it get any better? Yes! Yes! And it did. A woman stood behind a cart making fresh guacamole to my liking adding the perfect amount of lime salt and Serrano.

Guacamole station Northgate MArket La Habra

I also found a bounty of aguas sitting in huge jugs on ice waiting to be poured into a cup.  A fresh juice bar with beets and celery and oranges and limes sitting together waiting to be squeezed into the same cup. You are too perfect Northgate with your ‘El Mercadito’ specialty cheese shop, I couldn’t decide on just one. How have I survived without you all this time? And of course, you continues to provide the foods that made you famous  in the first place… scratch made Bolillo Rolls, and fresh made flour and corn tortillas – all made right there from your Masa that is still made from stone ground corn every day. Sigh, I’m not gonna fight it, I’m in love with you. 

Northgate-Market-Foods-that-made-them-famous IMG_1759 IMG_1771 IMG_1705

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Roasted Cauliflower And Mushroom Migas

Lovely vegetable migas: roasted cauliflower and mushrooms

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


  1. Preheat oven to 400 degrees fahrenheit.
  2. 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. pieces of cauliflower on a baking sheet
  3. Bake for 20 minutes. Set to the side. roasted cauliflower
  4. Cut corn tortillas into triangles. triangle-corn-tortillas _MG_0227
  5. In a large frying pan over a medium flame add in vegetable oil. Allow to get hot.
  6. Fry the corn tortillas in small batches, flipping them often, making them into crisp chips. Frying-corn-tortillas
  7. Remove chips from oil and drain on a paper towel lined plate. Sprinkle with 1/2 teaspoon salt. freshly fried corn chips
  8. Drain out excess oil from the pan leaving just a teaspoon of oil behind.
  9. Place frying pan back over the flame and add in the onion. Saute for 3 to 4 minutes to soften.
  10. Add in mushrooms and continue to saute for an additional 4 minutes. _MG_0230
  11. Add in roasted cauliflower. Mix to combine. _MG_0250
  12. Add in corn chips and mix completely. _MG_0264
  13. In a bowl whisk eggs then pour them over the veggie/corn chip mixture.
  14. Mix to combine, and continue to cook until eggs are completely cooked.
  15. Sprinkle both cheese over the top and allow to melt.
  16. Serve hot, and garnish with sour cream and avocado. veggie-migas



Posted in Foods for LENT, Recipes, Vegetarian Corner, Vlog | Tagged , , , , | 3 Comments

Bunny Banana Caramel Bread Pudding For Easter!

Banana caramel bread pudding in a bunny shape for Easter 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. I bought all my ingredients at Walmart.

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


  1. Preheat the oven to 300 degrees fahrenheit.
  2. Line the croissant pieces on a cookie sheet and bake in the oven for 20 minutes to toast.
  3. Remove from the oven and set to the side.
  4. Generously grease a 9×13 pyrex dish with 1 tablespoon of butter.
  5. Layer half of your toasted croissant cubes on the bottom of the pyrex.
  6. Pour in the pecans, almonds, and caramel pieces.
  7. Layer the bananas on top of the bread, pecan, almond, caramel layer. Pecans, almonds, caramel and banana slices layered on top of toasted croissant cubes for bread pudding.
  8. Top with the remaining bread crumbs.
  9. In a mixer, add 1 1/4 cup sugar and eggs, and beat for 5 minutes on high.
  10. Add in half and half, butter, cinnamon, almond and vanilla extract. Mix until combined.
  11. Pour the liquid mix over the croissant layers. Pour liquid over bread pudding
  12. Then push down on the top of the bread to make sure all the liquid is soaked into the cubes.
  13. Sprinkle the top with remaining 2 tablespoons sugar .
  14. Place the 9×13 pyrex into a larger pan and fill halfway with boiling hot water to create a water bath (Bain-Marie)
  15. Bake for 1 hour.
  16. Remove from oven and remove 9×13 casserole dish out of water bath.
  17. Let cool to room temperature, then cover top with aluminum foil and place in the fridge over night.
  18. The next day cut circles of bread pudding with a cookie cutter. Cookie cutter helps cut perfect rounds into the bread pudding.
  19. 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.
  20. Enjoy! Bunny banana caramel bread pudding perfect for Easter.


Posted in Crafty Food, Foods for LENT, Holiday, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , | 1 Comment

Berry Berry Good Pan Dulce Cake

This berry laced cake is the closest thing you will get to pan dulce in a cake form. So light and moist, and all the ingredients can be bought at Walmart.

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.

The pan is greased with butter than dusted with sugar. This makes the perfect sugar crust for the bottom of the 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


  1. 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.
  2. Preheat oven to 350 degrees fahrenheit.
  3. 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.
  4. In a separate bowl sift flour, and baking powder together. In a bowl sift flour and baking powder together for pan dulce cake.
  5. Slowly add the flour mixture to the butter mixture. Mix until incorporated.
  6. Spoon the mixture into the sugar greased pan.
  7. With a rubber spatula, smooth the top of the mixture evenly.
  8. Place the strawberries along the edge of the cake to form and outside ring. Line strawberries around the outer rim of the cake pan to form a ring.
  9. Then place the remaining berries in the middle.
  10. Sprinkle 1 tablespoon of sugar over the top of the berries. Sprinkle one tablespoon sugar over berries before baking.all berries are sprinkled with sugar before going into the oven on this pan dulce cake.
  11. Place in the oven and bake for 15 minutes, then reduce heat to 325 and bake for another hour and 5 minutes.
  12. Allow the cake to cool for an hour or two.
  13. Enjoy!


Posted in Breakfast Club, Foods for LENT, Holiday, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , , , | 1 Comment