Month: June 2013

Cucumber Peach Water

Cucumber Peach Water

How are you keeping cool these days? I am all about keeping hydrated, and I drink a ton of  H2o. I ready recently that adding cucumber to your water will help with the summer puffiness that the heat brings on. I add a few slices to my water, then I added some peach slices and ice and I was good to go. I guess you know what I’ll keep on hand all summer. Drink it and enjoy!


  • water
  • cucumber slices
  • peach slices


  1. Add all ingredients to a cup with some ice, and a straw if your feeling fancy.
  2. Drink!
Fresh Berry Pastel De Tres Leches

Fresh Berry Pastel De Tres Leches

I have always been intimidated by pastel de tres leches. It is my cake of choice for every birthday I celebrate and happens to be one of my favorites. I like it topped with fresh fruit best. I decided to gift it to America for it Independence Day celebration.

Ingredients for Pastel De Tres Leches:

  • a box of cake mix (white or yellow) (bake according to instructions- time, temp, and ingredients)
  • 3/4 – cup of fresh blueberries
  • circle cookie cutter (optional)
  • 1/2 – cup half and half
  • 1 – cup milk
  • 6 – ounces of sweetened condensed milk
  • cool whip
  • fresh strawberries cut into star shapes and blueberries for the top of cake


  1. Mix cake batter per instructions on the package, then add in blueberries. Pour batter into a 9×13 baking pan lined with wax paper. Allow to come to room temperature. Then place in the fridge over night.
  2. Poke cake all over with fork to allow liquid to soak into cake.
  3. In a bowl add half and half, milk, and sweetened condensed milk. Mix to combine.
  4. Then gently pour all the liquid over the entire cake or cut the cake with a circle cookie cutter to make individual circles.
  5. Frost top of cake with cool whip and then decorate with star shaped strawberries and blueberries.
  6. Enjoy!
Red White and Blue Lemonade Paletas

Red White and Blue Lemonade Paletas

We are heating up in Los Angeles, and 4th of July is around the corner… that can only mean one thing…. Paleta time! These strawberry, blueberry, and chia seed lemonade paletas had to be made.

Ingredients for Paletas:

  • 3/4 – cup fresh strawberries
  • 1 – cup sugar
  • 2 1/2 – cups water
  • 5 – lemons (juiced)
  • 1/2 – tablespoon chia seeds
  • 3/4 – cup fresh blueberries
  • Paleta mold


  1. Add blueberries, 1/4 cup sugar, and 3/4 cup water to a blender and blend on high until smooth.
  2. Pour the first layer into popsicle molds filling them only 1/3 of the way up.
  3. Place in the freezer to set first layer for 3 hours.
  4. Next mix lemon juice and 1/2 cup sugar in a bowl. Mix until sugar is completely dissolved. Add in 1 cup water and chia seeds to lemon/ sugar mixture. Set to the side for chia seeds to expand while you wait for the first layer to freeze.
  5. Now pour the chia seed lemonade mixture into the molds and fill up to the 2/3 mark. Place sticks into the paletas and place bak into the freezer for 2 hours.
  6. Add strawberries, 1/4 cup sugar, and 3/4 cup water to a blender, and blend until pulpy but slightly smooth. Pour the strawberry mixture into the paleta molds to the top. Place in the freezer overnight.
  7. To unmold paletas by placing molds into a bath of luke-warm water for 20 to 25 seconds then gently pull out.
  8. Enjoy!
Pastel De Gelatin – 4th of July Style

Pastel De Gelatin – 4th of July Style

My tia makes the best jello cake. She calls them “Pastel de Gelatin.” I personally don’t care what she calls them as long as I get my slice. This year I took my personal stab at it and bought it out in true 4th of July style. One fork in you’ll make jello cakes a part of your summer too!


  • 1 – white cake mix
  • 1 – 6 oz. box of strawberry jello
  • 1 – 6. Oz box of blue jello
  • 2 – cups boiling hot water
  • a fork
  • 1/2 – pint fresh blueberries
  • 1 – basket fresh strawberries
  • 24 – ounces cool whip


  1. Bake cake per the instructions on the box in two 8 inch round pans lined with wax paper.
  2. Boil water, then place the cherry jello in one bowl and the blue jello in the other bowl. Add 1 cup of water into both bowls. Stir to completely dissolve gelatin. Set each bowl to the side.
  3. Remove cakes from oven and poke about twenty holes into each cake with a fork. Then slowly pour 1 cup of the liquid jello mixture over each cake. The first cake gets poured with red, and the second cake gets poured with blue.
  4. Place cakes in the fridge to set for 4 hours.
  5. Then carefully remove cakes from pan. Remove wax paper from the bottom of the cakes. Place one of the cake layers on a plate.
  6. Take a scoop of cool whip and frost the top of the first layer of cake, then top with blueberries.
  7. Add the second layer of cake and frost the entire cake. Sprinkle with strawberries.
  8. Place back in the fridge to chill for at least an hour.
  9. Enjoy!
Stained Glass Gelatina Squares For 4th of July!

Stained Glass Gelatina Squares For 4th of July!

There has been lots of 4th of July love going on in my kitchen lately. My son has recently fallen in love with gelatinas (Jello). These patriotic squares are the perfect independence day treat, and super easy to make. If you can boil water then you can make these with your eyes closed. Make them a day or two before the 4th and you’ll be set for the big show.

Ingredients for Stained Glass Jello:

  • 1 – 6 oz. box of red jello
  • 1 – 6 oz. box of blue jello
  • 1 – packet of knox gelatin
  • 6 – cups boiling hot water
  • 1 – can of sweetened condensed milk
  • 2 – cups of milk


  1. In two 6 x 8 pans fill the first one with red jello and the second one with the blue jello.
  2. Add 2 cups of water to each mix and mix to completely dissolve jello. Then place in the fridge for jello to set for a minimum of 2 hours.
  3. Remove from fridge and carefully remove jello slabs from pans. Cut the slabs into 1 inch squares. Then mix the two different colored squares together.
  4. Add the jello squares into a large 9×13 inch dish. Set to the side.
  5. In a different bowl add packet of knox gelatin and 1 cup of boiling hot water to the bowl and mix till completely dissolved.
  6. Once gelatin is dissolved add condensed milk and milk to the dissolved gelatin. Mix until completely incorporated.
  7. Then pour white gelatin mixture over the colored jello squares and put back in the fridge over night.
  8. Remove the jello slab from the pan, and with a knife cut into squares.
  9. Enjoy!
Mommy And Son Time This Summer With #DoleSquishems

Mommy And Son Time This Summer With #DoleSquishems

 Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Dole Packaged Foods, LLC. However, all opinions expressed are my own.

I seriously run around like a chicken without a head. Every single second of my day is jammed packed with something to do. I long for extra time to spend with my son since he is on summer vacation and his days are being spent here in the house. Sometimes I just have to stop working, put my phone away and have some one on one time with my baby boy (well he’s not really a baby, he’s about to be 4). I’ve been thinking of different ways to pass our time together in the scorching heat. I signed us up for swimming lessons, and have several big outings planned for the warm weather…. everything from road trips to amusements park adventures, but what should we do on the days when I just need a moment to bond with him? Here’s what I came up with and how I came up with it…..

My son loves popsicles and asks for them every other minute throughout the day, especially in the heat, and I don’t necessarily want him to have all that sugar. He was asking for another popsicle the other day and as I opened the freezer door about to grant him his request,  I saw a Dole Fruit Squish’ems frozen on the top shelve of the freezer… the light bulb went off. I realized he and I could eat the delicious all natural Dole Fruit Squish’ems as our summer bonding treat. He’ll be happy that Mom gave in to his frozen treat whim, and I’ll be thrilled knowing I’m giving my son a BPA, GMO, and Gluten Free snack that is kinda like a frozen slushy. He’ll have his pick of all natual Apple, Mixed Berry, or Strawberry-Apple, and I’ll have the pleasure of squishing him in my arms all summer long!

Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Dole Packaged Foods, LLC. However, all opinions expressed are my own.


Potato Chip Encrusted Milanesa Torta Served With A Chipotle Tartar Sauce…. For Father’s Day!

Potato Chip Encrusted Milanesa Torta Served With A Chipotle Tartar Sauce…. For Father’s Day!

I remember it like it was yesterday.  I had just crossed the border into Tijuana, Mexico with my Dad (which was a rare occasion, since I hardly ever spent time with him outside of the house).  He was determined to take me on an adventure and show me all the customs of TJ.  From the stories that my Dad shared, TJ was a place with no rules, a grown-up fun house where you could take your shoes off and run through the dirt and no one would say anything or look twice.  He also had a big love for the food and was hard set on taking me to his favorite torta (sandwich) shop.  My Dad has always loved tortas and this is one thing I know for sure about him so I wasn’t surprised when this was the first thing he had on our agenda.

We drove into a parking garage and drove down into the underground spiral.  To my surprise there was a little shop deep at the bottom of this parking garage.  We parked the car and started to walk toward the shop and were met with a line wrapping outside the door and along the wall of the garage.  When we finally reached the inside of the shop it was filthy dirty.  It looked as if the floor hadn’t been washed in a couple of decades and grease hung to the wall like an abstract art design.  The air was thick and heavy with mists of manteca (lard) filling every breathable space.  There was a mean dog tied to a rope in the corner of the room, growling and making his presence known with an occasional bark.  I refused to make eye contact with him.  I looked at the magenta and cream houndstooth colored floor tile or the scribble on a dry erase board that listed the only 3 tortas they made instead. CARNE ASADA, CARNITAS, MILANESA.  I whispered to my Dad “I’m gonna get the carnitas.” He smiled at me and said “Not here mija, you have to get the milanesa…It’s the best!”  One bite in I understood why we were in this garage eating torta gold!  It was my first introduction to a milanesa torta and I have been a believer ever since.

In celebration of my Dad and his love for tortas, I decided to create a torta for him and Dad’s around the globe for Father’s Day this year!

Ingredients For Potato Chip Encrusted Torta:

  • 2 – pounds espadilla de res ( flat iron steak or blade steak) (cut into 7×4 pieces)
  • 1/3 – cup flour
  • 1/2 – teaspoon dried oregano
  • 1/4 – teaspoon crushed pepper
  • 2 – eggs
  • 1 – 11 oz. bag of Lay’s potato chips (crushed – makes about 3 cups of crumbs)
  • vegetable oil
  • 1/2 – cup may0
  • 3 – tablespoons chopped dill pickle
  • 2 – tablespoons Roland Foods Chipotle Paste
  • 2 – ripe avocados
  • 6 – bolillos


  1. Place flour, dried oregano, and pepper in a shallow dish and mix to combine. Set to the side.
  2. In another dish beat eggs with a fork. Set to the side.
  3. In an additional dish pour in potato chip crumbs. Set to the side.
  4. Dredge meat in flour mixture till fully coated. 
  5. Then quickly dip into egg.
  6. Next dredge meat into potato chip crumbs.  
  7. Place meat on a baking sheet to set while you encrust the next piece of meat. 
  8. In a frying pan over a medium flame add 1 – tablespoon of vegetable oil to coat the bottom of the pan and allow to get hot.
  9. Add in as many pieces of meat that will fit and cook on each side for 5 minutes, or until golden brown. 
  10. Remove potato chip encrusted meat from the frying pan and allow to drain on a paper towel while you make the rest.
  11. Make the sauce: mix mayo, pickles and chipotle paste together for a spice tartar sauce.  
  12. Cut avocado into strips
  13. Slice bolillo down the center and slather with chipotle tartar then add potato chip milanesa and avocado.  
  14. Cut in half and enjoy!