Ay! My Mom…. I can’t take her anywhere. It was 15 years ago, I was navigating my way through the food scene here in Los Angeles. Trying out all the newest hot spots with the most promising chefs hidden behind closed cooking quarters. Now I couldn’t go out to eat by myself, so a lot of times I would drag my best companion along with me, my Mom. Even though she would kick and scream the (more…)
Category: Side Dishes
My Thanksgiving is gonna be a little wonky this year. My viejo is off in Europe on tour and won’t be home for a few more weeks, and my Aunt who I usually spend the holidays with is going to a friend’s house. My Momma is vegetarian and says the holiday isn’t something she really wants to celebrate. Lucky for me, my son and I are surrounded by amazing friends who have all extended invites to join them and their families for a Thanksgiving feast. I decided to spend Thanksgiving with a dear friend who lives close by. The only thing is… I am for the first time in a position where I am not cooking the main part of the meal. It is both liberating and nerve wrecking. I love that I can actually get ready this year and not be a slave to the kitchen, but it makes me nervous to try and figure out what I can bring as a simple appetizer.
While at Walmart the other day I decided to just walk the market area to see if I could find some inspiration… I knew I wanted to use goat cheese, but wasn’t sure about much of anything else. My friend’s only instruction was to bring a little something we could munch on before dinner is served. After about 10 minutes of strolling I came across some stuffing mushrooms and figured it wouldn’t be the holidays without stuffed mushrooms. Here’s to you and yours…. Happy Thanksgiving!
Ingredients for stuffed mushrooms:
- stuffing mushrooms
- goat cheese (room temperature)
- cream cheese (room temperature)
- basil (fresh, chopped)
- smoked paprika
- Wash and dry mushrooms. With a small pairing knife cut around the stem of the mushroom, then with a spoon scoop the center out. Set to the side.
- In a bowl mix goat cheese and cream cheese together.
- Mix basil into cheese mixture.
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with aluminum foil. Set to the side.
- Spoon a heaping tablespoon into the center of each mushroom.
- Place on the baking sheet.
- Sprinkle the tops with paprika.
- Bake for 20 minutes.
- Place mushrooms under broiler for 4 to 5 minutes to brown the top.
- Allow to cool for 10 minutes.
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
- Cut sourdough loaves into 1 inch cubes, place in a bowl, and allow to sit over night.
- Preheat oven to 373 degrees Fahrenheit
- 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.
- 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.
- 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.
- 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.
- In a frying pan over a medium flame melt butter, once butter melts add in garlic and let cook for 4 minutes.
- Add in the vegetable broth to the butter garlic mixture and cook for an additional 5 minutes.
- Pour butter/garlic broth over stuffing mixture. Mix well to combine, careful because it is hot.
- Place entire mixture into an oven proof baking dish.
- Bake for 30 minutes.
I’ve got it! The perfect dish to serve at your Halloween party, Mexican Poutine Smashers are everything you ever wanted in a finger food and more. I am proud to present this special Halloween webisode using Idaho Fingerling Potatoes as my base and topping them with barbacoa and Oaxaca cheese. Watch the webisode for further instruction, and lots of tricks and treats! Stick around until the ugly witch flies away…..
Ingredients for Mexican Poutine Smashers:
- Idaho Fingerling Potatoes
- olive oil
- sea salt
- shredded Oaxaca cheese
Ingredients for barbacoa:
- 1 – can chipotle peppers in adobo sauce
- 1 – onion
- 5 – cloves galic
- 6 – limes (juiced)
- 1/3 – cup apple cider vinegar
- 2 – cups beef broth
- 5 – pounds chuck beef roast
- 4 – bay leaves
- Add chipotle peppers, adobo sauce, onion, garlic cloves, lime juice, apple cider vinegar, and 1 – cup beef broth to blender. Blend until smooth. Set to the side.
- Pour additional 1 cup beef broth to slow cooker, place the chuck beef roast to the broth, and add in the bay leaves. Pour the chipotle pepper blend over the meat.
- Cover the slow cooker with the lid and cook on low for 10 hours.
- When meat is done, shred with two forks for the perfect batch of barbacoa.
THANK YOU to Idaho Potato Commission for your support. A HUGE, grateful thank you to the most wonderful crew EVER! This one was a lot of fun to make!
- Mando Lopez: Director
- Tony Molina: Director of Photography
- James Ford: Editor
- Leeann Chavez: SPFX Make-Up
- Janine Presley: Sound
- Kristen Warren: Wardrobe and Positivity Ambassador
- Suki Ewers: AC
- Jeshua Viveiros: Set Assistant and “Mummy”
Disclosure: This video was sponsored by the Idaho Potato Commission.
The deep creases and valleys that fold in the skin of Tommie’s hands tell me she has been rolling tortillas for most of her life. Hands against the wooden rolling pin to serve her family something warm comfort. The glutenous dough soon rolls out to a flat disk and cooks on a the blazing hot comal becoming a pillowy light flour tortilla. I remember as a child her husband (Charro) use to tell me that the flour tortilla was all you needed in order to eat, by tearing it into pieces you could shield your fingers with each piece and scoop the food right into the center. No need for a fork or spoon, we had flour tortillas.
My grandfather recounts the days of his poor mother making flour tortillas to feed her 5 children, even though she had nothing to put inside. My grandfather worked on the streets all day as a young child during the depression, just to be able to bring home a few cents to help feed the family. Having a single tortilla for dinner was a big deal, because a lot of times they just went to bed hungry. He says if they were lucky enough to have a pot of beans to go with the flour tortilla… that was considered a feast.
I listen to Mando’s mom Martha talk of how her Mom use to wake up every morning at 5 a.m. in Mexicali to make her husband fresh flour tortillas before he went to work in the morning, and how Martha adopted that same ritual once she got married. She goes over the fine details of what her husband ate in the morning, and how the left over tortillas became his burrito for lunchtime, and if his co-worker was lucky she would send him one too.
Each of these stories all hold ties to a struggling time, but are also retold as if they were the best time of their lives. I think the homemade flour tortilla has that sort of captivation over Latinos, it’s hard not to smile when you think of them. I know they certainly have a grip on me.
A few weeks ago Walmart asked me to celebrate Hispanic Heritage Month with them, by creating a recipe. I thought what food really identifies where I come from? Where do my food roots begin? The first thing that came to mind was the treasured flour tortilla. I bought all the ingredients for this recipe at Walmart, and am happy to share it with you. Here’s to family traditions and keeping those roots alive, even if only through a recipe.
Ingredients for flour tortillas:
- 1 1/2 – cups all purpose flour
- 1 – teaspoon salt
- 1/2 – teaspoon baking powder
- 3 – tablespoons lard
- 1/2 – cup warm water
- Sift flour, salt and baking powder together.
- Add in lard.
- Using your hands mix lard into flour until crumbly about 2 minutes.
- Slowly pour in water and knead dough until you have a big ball of smooth dough.
- Then cover dough with a cloth and let sit on countertop for 2 hours.
- Heat a comal.
- Then divide dough into 6 equally sized balls.
- On a floured surface roll each ball out into a thin round disk.
- Place dough on hot comal and cook for 20 to 30 seconds or until brown spots form on white dough. The tortilla may puff, with the back of a spatula press it down.
- Cook tortilla on other side.
- When done, store in a cloth and eat warm.
Here is a quick video on how to roll them and cook them:
It seems I barely have a moment to breathe these days. To call my life action packed would be a total understatement…. with work, my boy in school, after school homework, taking him to swimming lessons, filming videos, creating recipes, traveling, making time for family and friends…. yeah, I’m swamped. In the mist of all the chaos that swirls around me, I still find it necessary to put a wholesome meal on the table every night. I enjoy having that time together as a family to discuss our day and talk about things that happened to each of us while we were apart from each other. Heaven knows sometimes I just don’t have the time it takes to spending hours in the kitchen making dinner, yet I still need to make a yummy meal. In those cases: I make what I call the cheater dinner.
It all started a while ago, before my son even took one step into his new school. As you know, I’m a Walmart Mom, and do a lot of shopping, and browsing at the store. So there I was in Walmart slowing cart cruising down the frozen section when something caught my eye. “Farm Rich Smokehouse Pulled Pork BBQ.” That seems interesting, I thought. I’m a curious one, so it went into the cart. I came home that night and made a platter of BBQ pork sliders for dinner. Since then it has been a regular meal for those nights when I just don’t have time. I make a quick cole slaw to pair it with, and it becomes and everyday feast that my whole family loves. No one even knows it took me a whole ten minutes to make, all they know is we have more time to spend together, and for that I’m grateful.
For more simple meal ideas, click here!
Ingredients for BBQ pork sliders and coleslaw:
- dinner rolls/mini buns
- Farm Rich Smokehouse Pulled Pork BBQ
- cheddar cheese slices
- red onion (sliced thin)
- Marketside Tricolor cole slaw
- 3 – tablespoons mayo
- 1 – tablespoon dijon mustard
- 3 – tablespoons italian dressing
- Slice rolls in half. Set to the side.
- Heat bbq pork according to package.
- Place a slice of cheese on one side of the bun/roll.
- Add a nice mound of pork to the top of the cheese.
- Top with sliced onions and pickle.
- Top with other half of bun/roll.
- To make coleslaw: Add cole slaw mix to a bowl. Set to the side.
- In a separate bowl whisk mayo, mustad, and italian dressing together until smooth.
- Pour dressing mixture over cole slaw, then mix to combine completely.
- Serve sliders and cole slaw.
This post is part of a compensated campaign between Kikkoman and Latina Bloggers Connect.
I’ve been making roasted vegetables for over a decade now. Once I discovered roasting vegetables was far more superior over boiled or fried in flavor I never turned back. I make roasted veggies quite often, and love to switch up the flavor in my vegetables when ever I can. Let’s take the precious brussels sprout for instance… my family won’t have anything to do with them, unless they’re roasted.
The other day my fiancé said he wanted a salad, and I looked into the fridge but didn’t have a head of lettuce in sight. I saw a nice plump supply of raw brussels sprouts sitting there begging to be made. I thought “What if I make a brussels sprout salad and enhance the flavor with Kikkoman soy sauce? I could coat the brussels sprouts with soy sauce before roasting, then make a soy sauce mustard dressing, and sprinkle the whole thing in goat cheese.” The thought of it made my mouth water. I then started kicking myself for not thinking of making my brussels sprouts with Kikkoman sooner. I skipped the regret and started making my old recipe with a new twist. It was so easy and simple to make and seriously the salad was so cosmic it belonged to the stars. You have to try this super yum-a-licious salad, it makes the perfect accompaniment to dinner, or a solo act for lunch.
Ingredients for roasted brussels sprouts and goat cheese salad:
- 1 – pound fresh brussels sprouts (stems trimmed off and cut in half)
- 4 – tablespoons olive oil
- 4 – teaspoons Kikkoman Soy Sauce
- 1 – teaspoon minced garlic
- 2 – teaspoons deli mustard
- 3 – ounces crumbled goat cheese
- Preheat oven to 400 degrees Fahrenheit.
- Wash, trim, and cut brussels sprouts.
- Place brussels sprout halves in a large bowl.
- Pour in 2 tablespoons olive oil, and 2 tablespoons Kikkoman soy sauce over the brussels sprout halves. Mix with your hands to evenly coat brussels sprouts.
- Remove the brussels sprouts out of the bowl with your hands ( Note: Do not pour the brussels sprouts out onto the sheet, you don’t want the baking sheet to be wet) and place on a large baking sheet.
- Place baking sheet in the oven for 10 minutes to roast. Then remove the brussels sprout halves from oven and using a spatula flip to roast the other side. Place back in the oven for an additional 10 minutes. Brussels sprout halves will be in the oven for a total of 20 minutes. Remove from the oven. Some will be extra crisp and slightly charred and others will be a little browned. Set to the side and allow to cool for 20 minutes.
- In a small bowl whisk 2 tablespoons olive oil, 2 teaspoons Kikkoman soy sauce, garlic and mustard.
- Pour dressing over roasted brussels sprouts, and mix to coat evenly.
- Sprinkle goat cheese into the top of the salad, and mix one final time.
- Eat either warm or cold.