Month: January 2013

Mexican Breakfast Pizza

Mexican Breakfast Pizza

 

Dear Valentine,

I can’t stop thinking about you.  You’ve left butterflies swimming in my stomach, and hearts dancing in my eyes.  I am counting the minutes till our hearts meet again.  I wanted to surprise you with a special breakfast, and I know that pizza is your favorite.  Since you are my warm and fuzzy I desired to do something sweet for you my dulce.  I give to you my Mexican Desayuno Pizza, made with cotija cheese, and jalapenos. Each time you tear into this pizza pie remember how much I adore you.  Thank you for putting a smile on my face, and holding my hand every chance you get.  I Love you Sweetheart!

xoxo,

Presley’s Pantry

Ingredients for Breakfast Pizza:

  • a batch of pizza dough – (to make your own click here, or buy some from a local pizzeria or the supermarket)
  • Olive oil
  • cornmeal
  • Grated Mozzarella Cheese
  • Grated Cotija Cheese
  • Sliced Jalapeno
  • fresh basil
  • cooked bacon or chorizo ( I used bacon on pizza pictured)
  • eggs

Directions:

Rub a baking sheet lightly with olive oil an hour and half before your ready to bake.  Then pull dough out of the refrigerator to come to room temperature.   Then cover dough balls with plastic wrap while you wait for it to come to room temp.

45 minutes before ready to put your pizza in the oven, place a pizza stone on rack 1/4 of the way up from bottom of oven.  Preheat oven to 500 degrees fahrenheit.

Next fry your bacon  or chorizo and set to the side.

Take one of your dough balls and place on a lightly floured surfaced and shape into a disk.  Then continue to pull out into the desired size of your pizza by draping it over the back of your hands, and continue to rotate dough with the back of your hands in a clockwise motion with the aid of your thumbs. Then sprinkle your lightly olive oiled baking sheet with a pinch of cornmeal then lay pizza dough directly on top to form shape.  Continue to go around the edges forming a slightly raised rim with the tips of your fingers by pinching and gathering the dough. Then shape into a heart.

 

Once the heart shaped pizza dough is ready.  Place a tablespoon of olive oil on the inside of the heart and then spread it around the inside avoiding the rim.

 

Then top with 1/2 cup mozzarella cheese,  1/4 cup cotija cheese. Then place jalapenos and basil around the edge. Break two raw eggs in the middle and place pizza in oven for 9 to 11 minutes or until crust is golden!

 

 

Then pull out of oven and top with cooked bacon or chorizo.  Cook each pizza one at a time. Place your heart pizza on a tray with Orange Juice or champagne , and some fresh fruit ….. Go ahead serve your Valentine Breakfast in bed.

 Happy Valentine’s Day!

Agua de Tamarindo

Agua de Tamarindo

I made agua de tamarindo today and thought why not post it on my blog? I never post my delicious aguas, then as I was about to put it here, I realized I should put in on Babble’s The Family Kitchen, cuz they don’t have an agua de tamarindo there either. Oh what the heck, I’ll post it in both places, but find the recipe on Babble, by clicking here! Enjoy!

Baked Stuffed Bell Peppers

Baked Stuffed Bell Peppers

I made this recipe for the first time about 6 years ago. I found myself in a strange house a top the hill in Mount Washington. My Aunt Brilla was here in Los Angeles visiting, and had rented this beautiful home, it being my first time in this kitchen made cooking a little difficult since I had no idea where anything was. I searched the drawers and cabinets and could only find a baking dish, a sharp knife and a frying pan.  We had a house full of visitors who had come by to see my Aunt since she’s not in town that often and many of them were vegetarians. I thought fast on my feet and started frying up some cubed potatoes to make a vegetable stuffing for the pile of bell peppers a friend had brought over. Simple. Delicious. Easy to make. I stuffed the peppers popped them in the oven for 45 to an hour and by the time they were done so was the rest of the meal.

Ingredients for Baked Stuffed Bell Peppers:

  • 3 – Idaho Potatoes (peeled, diced into cubes and fried til crisp and cooked through)
  • 1/2 – cup cheddar cheese (cubed)
  • 1/2 – cup pepper jack cheese (cubed)
  • 1/2 – cup parmesan cheese (grated)
  • 3/4 – cup tomato (chopped into small cubes)
  • 1 – onion (sliced)
  • 8 – mushrooms (chopped into quarters)
  • 2 – tablespoons butter
  • 10 – fresh basil leaves (torn into pieces)
  • 4 – slices of rosemary bread (toasted and cut into cubes)
  • 1 – tablespoon garlic (minced)
  • 1/2 – vegetable broth
  • 10 – bell peppers

Directions:

  1. Preheat oven to   degrees Fahrenheit
  2. Fry potatoes and once cooked remove from flame and set to the side.
  3. Cut cheeses, and tomatoes and set to the side.
  4. In a frying pan add butter and saute onion and mushrooms together for about 10 minutes or until onions are limp. Remove from heat and set to the side.
  5. Toast Rosemary bread and cut into cubes. Set to the side.
  6. In a large bowl add potatoes, cheeses, tomatoes, onions and mushrooms, basil leaf pieces, toast, and garlic. Mix well. Then pour broth over top and mix again. Set stuffing mixture to the side.
  7. Wash and dry bell peppers. Then cut off tops of bell peppers (reserve tops to the side) and remove seeds and veins from the inside. Set to the side.
  8. Place empty bell peppers in a baking dish, then once they are snug take a huge spoonful of stuffing mixture and fill to the top. Then top each pepper with the top. 
  9. Bake for 45 to 60 minutes.
  10. Enjoy!
Lemon and Tapatío Chicken Wings

Lemon and Tapatío Chicken Wings

Well folks, it looks like it’ll be the San Francisco 49ers vs. the Baltimore Ravens for the Super Bowl this year.  I have to be totally honest here and say that my interesest in football is about as equal to a snowman looking forward to the summer.  BUT, pretty much everyone else in my life that are close to me are hardcore NFL fans and live to argue every Sunday about bad calls, great plays and what the latest scores are, starting from the Fall to early Feb.

My only enthusiasm in this pigskin sport is of course, the FOOD!   I love to make side dishes, appetizers, main courses and lots and lots of desserts on Sundays for my loved one’s to shove down their throats as they scream at the TV.  I take old classic dishes that are regulars at living-room games and put my own twist on them.  They’re almost always a victory with my peeps and I know they appreciate something a little different than the typical foods they usually grub on.

Check out my spin on the Sunday football standard,  Chicken Wings.  Forget about the Niners and the Ravens…. GO HOT WINGS!!!

Ingredients for Lemon and Tapatío Chicken Wings:

  • 3- lbs chicken wings and drumettes
  • 1 – cup flour
  • 2 – tablespoons cornstarch
  • 1 – tablespoon ground pepper
  • 1/2 – tablespoon salt
  • 5 – cups vegetable oil
  • 4 – tablespoons butter (melted)
  • 1/2 – cup lemon juice
  • 1/3 – cup tapatío
  • 1 – tablespoon sugar

Directions:

  1. Rinse and pat dry chicken with a paper towel. Set to the side.
  2. Mix flour, corn starch, ground pepper, and salt in a bowl. Mix well and add chicken to flour mixture. Toss to coat. Shake the flour from chicken, and place on a cooling rack.
  3. In a frying pan over a medium flame add oil and allow to get hot (350 degrees fahrenheit) add in chicken and fry for 14 minutes or until cooked all the way through. Remove from oil and set to the side.
  4. In a bowl add butter, lemon, tapatío, and sugar. Mix well. Then toss wings in sauce.
  5. Place on a plate and eat hot.
  6. ENJOY!
Ginger Carrot and Apple Cakes

Ginger Carrot and Apple Cakes

Everyone is juicing these days, and I get it, it’s the new year and people are looking to be healthy and conscious of their vitamin consumption.  The other day after having a ginger- carrot-apple juice, I looked at the empty container and thought that these flavors would taste perfect in a cake.  Also, I could get my son to eat them and I could act like I’m thriving by eating a vitamin filled cake.  I added coconut and pecans to the equation and a “healthy” cake was born!

Enjoy!

Ingredients for Ginger Carrot Apple Cakes:

  •  2 – cups sugar
  • 3 – eggs
  • 1 1/2 – cups vegetable oil
  • 1/4 – cup carrot juice
  • 1 – tablespoon ginger paste (or finely minced ginger)
  • 1 – tablespoon vanilla
  • 3 – cups flour
  • 1 – teaspoon baking soda
  • 1/2 – teaspoon salt
  • 1 – tablespoon ground cinnamon
  • 2 – cups apple (peeled and cut into 1 inch pieces)
  • 1 – cup shredded coconut
  • 1 1/4 – cups grated carrot
  • 1 – cup chopped pecans

Sauce:

  • 1 – stick butter
  • 1 1/4 – cups sugar
  • 3/4 – cup buttermilk
  • 3/4 – teaspoon baking soda

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Spray a 2 cup capacity each mini bundt pan with a non stick baking spray. Set to the side.
  3. In a large bowl, combine the sugar, eggs, oil, carrot juice, ginger, and vanilla. Mix for 5 minutes until smooth.
  4. Then add in flour, baking soda, salt, and cinnamon mix well.
  5. Fold apples, coconut, carrots and pecans into batter. Mix until combined.
  6. Pour 1 1/2 cups of  batter into each prepared bundt pan and bake until a tester comes out clean, about 45 to 50 minutes.
  7. About 10 minutes before the cake is done, make the sauce: Melt the butter in a small pot, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute.
  8. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. 
  9. Let stand 1 hour, then turn out onto a rack to cool completely.
  10. ENJOY!
Oreo Nutella Brownie Cupcakes. So good, they should be Illegal.

Oreo Nutella Brownie Cupcakes. So good, they should be Illegal.

A friend of mine said these cupcakes should be Illegal.  I made them last minute to take to a belated birthday dinner for a small group of people.  I put them on a blue plate since blue and brown are one of my favorite color combos, it reminds me of the Buster Brown shoe logo, kinda old fashioned.  My first bite in I waited for an over abundance of sugar, but was quickly excited that the brownie was just the right amount of sweet and the oreo balanced it out to perfection.

I realized these cupcakes were dangerous and luscious and I secretly hoped that everyone wouldn’t eat them up so I could have them all.  They did though….

CURSES!

Ingredients for Oreo Nutella Brownie Cupcakes:

  • 1/4 stick butter
  • 1 – cup sugar
  • 3 – eggs
  • 1 1/2 teaspoons vanilla
  • 1 – 13 ounce jar of Nutella
  • 1 – cup flour
  • 16 – oreo cookies

Directions:

Preheat oven to 350 degrees fahrenheit.
Line a cupcake pan with cupcake liners.
In a mixer add butter and sugar and mix till creamy for about 5 minutes.

Add in eggs and vanilla, and mix till frothy.  About 4 minutes.

Add in Nutella and mix until smooth.

  

Add in flour and mix till smooth.  Now to start filling the cups.  Add one tablespoon of brownie mixture to the bottom of each cupcake liner.

Top with an Oreo cookie.

Top oreo cookie with another tablespoon of brownie mixture.  Push batter to the edge of cup so it could encase oreo cookie completely.

Place in the oven for 20 minutes.  Enjoy warm or at room temperature.

Makes 16 cupcakes.

Mushroom Soup – Plant Powered Vitamin D!

Mushroom Soup – Plant Powered Vitamin D!

Welcome 2013!  I’m headed into this BRAND SPANKING NEW YEAR with an attitude adjustment. I’m going to change my diet a little by becoming a flexitarian. Which basically means I will lean towards eating more vegetables, grains and fruit as my main diet, and 2 to 3 days out of the week still enjoy my favorite meats.  Just a slight cut back here and there.  I learned about this way of eating at the Dole Healthy Lifestyle Blogger Summit I was invited to a few weeks ago, held at the California Health & Longevity Institute and The Dole Headquarters both  in Westlake Village, CA.

Let me tell you all about it.  The first day we arrived we started the trip with some friendly competition.  We were each teamed up against a fellow blogger, handed the same ingredients and asked to make a certain dish.  I was assigned salad.  I have never been one to enjoy timed cooking or to be judged by a panel of people tasting my food, but in this case it worked out.  I am proud to say I won best salad in my category.  The judges said my salad was perfectly spiced and I was the first person ever to use the grill when making a salad.  That was a good omen that the trip was going to be fantastic

The next day I learned many new facts about healthy substitutions in old recipes. We sampled recipes Dole has been publishing for the past half – century versus the new and improved healthy recipes to see if we could tell the difference and to test which we preferred.

In one of the food driven learning sessions we also learned some interesting tidbits about mushrooms and Vitamin D (known as the Sunshine Vitamin).  Did you know, if you place your mushrooms outside in the sun for 10 minutes before cooking them they will soak up 100% of the Vitamin D your body needs in a day? How cool is that? Vitamin D deficiency is linked to a number of chronic diseases – Rheumatoid Arthritis, Lupus, and Type 1 Diabetes to name a few.  This is a serious problem worldwide due to lifestyle, geography, and weather, so we are rather fortunate that sometimes our Vitamin D needs can be met through diet.  You will now be able to purchase Vitamin D powder made from portobello mushrooms to sprinkle in your food or even bake with it.  Or you can do things the old fashioned way and just make yourself something laced with lots of mushrooms. That’s what I did today. Nothing like a nice big pot of mushroom soup to keep me and my family healthy. I want to share it with you… so you can keep your family healthy too.

Ingredients for Mushroom Soup:

  • 6 – tablespoons of butter
  • 1 – large onion sliced
  • 1/2 – teaspoon dry basil
  • 1/2 – teaspoon ground pepper
  • 1 – teaspoon applewood smoked salt or sea salt
  • 1/2 – teaspoon Lawry’s
  • 2 – large dole portobello mushrooms (cut into 1 inch pieces)
  • 16 – ounces white mushrooms (quarter sliced)
  • 4 – garlic cloves
  • 4 – cups vegetable broth
  • 2 – tablespoons sour cream
  • 1/2 – teaspoon (per bowl) premium olive oil for garnishing

Directions:

  1. Place cleaned mushrooms out in the sun
  2. In a large pot over a medium flame add butter and allow to melt. Then add in onion, basil, ground pepper, salt, and Lawry’s. Saute for 5 to 7 minutes.
  3. Add in all mushrooms and garlic cloves. Saute for 10 to 15 minutes. Stirring every 3 minutes or so. 
  4. Add in vegetable broth and let come to a boil. 
  5. Once broth is boiling remove from flame and with a ladle scoop out all content from pot and add to a blender. 
  6. Blend till smooth. Pour back into pot and add in sour cream. Mix till combined. Serve hot and garnish with a drizzle of olive oil. Pair with cheese toast or a piece of whole grain toasted pita. Enjoy!
Disclosure:  My travel expenses, and meals were all provided graciously by Dole. Thank you Dole, it was a great summit.  As always all opinions and recipe are my own.