Asparagus Broccoli Egg White Scramble and Melissa’s Produce

Posted on April 22, 2013 by Nicole

I’ve never turned away from an egg.  I could eat eggs for dinner, lunch, breakfast, and I do. Until recently I wouldn’t dream of eating egg whites all by their lonesome….  I wanted the yolk too.  A few weeks ago I was making a dessert that just called for the yolks, I didn’t really know what to do with the left over whites.  I had a few stalks of blanched asparagus in my fridge, and a knock on my door.  To my delight my weekly Melissa’s Produce delivery had arrived. I opened up the box and found many greens, and a head of broccoli.  I tore off a few bunches of broccoli, chopped up my asparagus, soon enough my egg whites had a purpose, and I had a new favorite egg dish.

Side note/Info:  Did you know that Melissa’s Produce has these new organic veggie boxes that can be delivered right to your door for as little as $25 dollars a week? That includes delivery if you live in Southern California…. It’s a serious deal. Click here if you want to order or find out more. I love it and order whenever I don’t have time to run out to the farmers market.

Ingredients for Asparagus Broccoli Egg White Scramble:

Directions:

  1. In a medium frying pan over a medium flame add butter and allow to melt and heat slightly.
  2. Add in asparagus and broccoli, and saute for 5 minutes. 
  3. Add in egg whites by pouring them over the veggies, and mixing them into the veggies. Cook for about 3 minutes or until all eggs are completely cooked. 
  4. Sprinkle parmesan cheese on top of scramble and mix. 
  5. Serve hot and enjoy!
Posted in Vegetarian Corner | 1 Comment

#OutnumberHunger Twitter Party….. Meet Me There!

Posted on April 15, 2013 by Nicole

 

Have you ever wanted to help fight hunger for the people of your local community?  Well here is a simple and easy way to do just that.  Please join General Mills, Big Machine Label Group, Feeding America and a group of Latina Bloggers to help in this devastating fight.  Did you know Latinos are disproportionately affected by food insecurity?  More than 1 in 4 (26.2%) Latino households are food insecure as compared with 1 in 7 (14.9%) households overall.  This is awful and you have the power to help change that.  All you have to do is buy a participating General Mills product (ie: Cheerios, Yoplait, and Nature Valley) for your own family to enjoy and enter the code from these packages at OutnumberHunger.com.  Each code submitted helps Feeding America secure 5 meals on behalf of a local food bank based on the Zip code entered.  Isn’t that awesome?!  Feed your own family and another family at the same time.  Let’s have a twitter party and tell everyone about it.  Join me!

 Please register to join the twitter party,  just click here!

Share the tweet posted below with your twitter friends, and help spread the word: 

Join #OutnumberHunger bilingual twitter party Tuesday 5/7 9pET to help fight hunger in local communities. RSVP here>http://ow.ly/k5lIH

 

Prizes: Baskets of General Mills products, Outnumber Hunger t-shirts, and your help of making a difference to people who need it the most.

Disclosure: This is a sponsored post by Latina Bloggers Connect. I am thrilled to be associated with this beautiful cause.

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Baked Potato Asparagus Tart Video

Posted on April 10, 2013 by Nicole

Idaho, Spring Time: After a tossing and turning night of sleep, I awoke from a dream. The vegetable fairy had decided to plant some russet Idaho potatoes from the fall harvest in a beautiful plentiful garden.  It had rained the night before, so the soil was damp and soft. A group of potatoes poked out of a mound waiting for the gardener to come back and retrieve them since she had taken the time to dig them up early that morning. The gardener’s name was Eugene, she had no room left in her basket of produce that morning when she placed it down in the dirt to dig her potatoes. What she didn’t notice was a few stalks of asparagus that had fallen out and rolled away. When she was done digging she picked up her basket and went inside her house to empty the basket. In that moment one of the stalks of asparagus made quick friends with the potato laying closest to it. They talked about the great possibility of being made into one of Eugene’s famous tarts for dinner that night, and how grand it would be if they ended up on the same one.

As fate would have it…. they did.

Ingredients for Baked Potato Asparagus Tart:

  • puff pastry
  • 1/2 – cup parmesan cheese
  • 1/2 – cup queso quesadilla
  • 1/2 – cup grated cheddar cheese
  • 1 – baked russet Idaho potato
  • 1/2 – cup sliced red bell pepper
  • 9 – stalks of blanched asparagus
  • 1 – teaspoon olive oil (drizzle vegetables w/ olive oil, before placing on tart)
  • ground pepper
  • chile flakes

Disclosure: I am proud to say this video is sponsored by The Idaho Potato Commission.  The story and recipe is 100% my own.  Thank you Don for being the absolute best!

Posted in Recipes | Tagged , , , | 1 Comment

Pretzel Cheeseburger Slider #RanchRemix

Posted on April 8, 2013 by Nicole

 

You see that burger pictured above? That’s my pretzel cheeseburger slider. My family has hailed it as the best burger on the planet. I know your thinking “your family,” but the truth is who else is around to taste it? I did make these little sliders for a bar-b-que over the weekend and all the guests gasped and swooned. People ran off into their own private little corners of my yard to eat in silence with nothing coming between them and that burger…. that counts for something right? I’m not trying to brag, I was just as shocked and taken by surprise to the reaction. In fact it made me blush a little. What it all boils down to are the ingredients. “What’s in it?” That’s what my guest started asking “What’s in it?” Now mind you several of the guests were older ladies who have been cooking their whole lives, serving their families burgers decade after decade. I went down the list of ingredients to my guests that were questioning the recipe and watched them shake their heads as I rattled off the list as if the ingredients seemed natural and second nature, then I would save the zinger for last and tell them I put Hidden Valley Ranch seasoning mix in the meat. “What?” That was the main reaction I got. I would tell them it made a world of difference and they tasted it for themselves. I never seen so many folks with the look of “I must get Hidden Valley Ranch in my burgers from now on.” Enjoy!

Ingredients

  • 2 – pounds ground beef (80/20)
  • 1 – pound ground pork
  • 1/2 – cup chopped green onion
  • 1 – raw egg
  • 3/4 – cup chopped mushrooms
  • 2 – teaspoons Worchestershire sauce
  • 1 – tablespoon sesame seeds
  • 2 – tablespoons bread crumbs
  • 1 1/2 – teaspoons garlic powder
  • 1 – teaspoon ground mustard
  • 1 – teaspoon ground pepper
  • 3 – tablespoons Hidden Valley Ranch seasoning mix

Directions

In a large bowl add in ground beef, ground pork, green onion, raw egg, mushrooms, worchestershire sauce, and sesame seeds. Mix together until well combined.

Then add in bread crumbs, garlic powder, ground mustard, ground pepper and Hidden Valley Ranch seasoning mix. Mix until completely combined.

Then pinch off enough meat mixture to form a ball the size of a golf ball. Roll it in between both hands and once it forms into a ball smash it between the palm of your hands to form a small patty.

Then place them on a hot grill and cook for 10 minutes on each side. Then place a piece of cheese (I used sharp cheddar) on top about 2 minutes before removing them from the grill.

Then place on a pretzel slider bun and use the condiments of your choice.

Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe.Click hereto find more classic recipes remixed with Hidden Valley Ranch.  Also check out the Ranch Remix contest for your chance to win great prizes!

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch Remix. The opinions and text are all mine.

Posted in Cheeseburger, Meat eaters unite, Recipes | Tagged , , , , , | Leave a comment

Sopes! #MasecaNosGusta

Posted on April 7, 2013 by Nicole

This traditional Mexican dish is attached to many fond memories of dinner time with my cousins.  My tia would start her day early making the meat, charring her chiles, chopping onions and tomatoes, and crumbling the cheese.  That was always a sure sign that we were going to have sopes for dinner.  Us kids would run outside all day long and as the day would come to a close we tiredly shuffled inside and formed a line in the bathroom to wash the days’ grime off our hands.  Some of my cousins would start a game of Monopoly, and others would opt for TV.  I always made my way into the kitchen where I would find my tia measuring out her Maseca and mixing it with all the ingredients needed to make sopes.  I stood close by to see if she would let me roll the corn based dough between my hands to form a small ball then pat them into thick fist sized disks, most of the time she would let me.  Then after they had their turn on the comal she would take each disk and pinch the edges to form a mini wall that would keep the ingredients from falling over board, forming the perfect sope.  She would then fill a frying pan with oil and let the oil get piping hot and drop each disk in just until it was perfectly fried on the outside. Then all the fried sopes would sit on a paper lined tray to drain and wait for the rest to be made.  One by one they would be topped with beans and cheese, some with meat and some with chicken.  Everyone had a different request, heck one of my little cousins just wanted Ovaltine on his (yucky).  Then all the cousins would join at the table, some of us sharing chairs and other squishing together to sit on a bench.  None the less we were together, happily eating our sopes as one big family with lots of hungry mouths.

Ingredients for Sopes:

  • 4 – cups Maseca
  • 1/2- teaspoon salt
  • 2 1/2 – cups warm water
  • vegetable oil
Optional Toppings:
  • refried beans
  • cheese (queso fresco)
  • carne asada
  • shredded chicken
  • salsa
  • sour cream
  • red onion
  • sauteed shrimp
  • grilled vegetables
  • rajas con crema
  • cabbage
  • avocado
Directions:
  1. In a large bowl, mix maseca, salt and water together, until combined and dough is no longer sticky.
  2. Then divide the dough into 18 to 20 balls (about the size of a small golf ball), then flatten it between both hands forming a thick disk, should be the size of an adult palm.
  3. On a hot comal or large frying pan heat each disk for a minute on each side. Remove from comal and place on a plate.
  4. Pinch the sides of the fresh off the comal sope to form a little edge.
  5. In a large frying pan over a medium flame add vegetable oil. You want it to be about 2 1/2 inches deep. Allow to get hot.
  6. Drop each sope into the hot oil and fry till lightly golden.
  7. Remove from oil and place on a paper lined sheet to drain.
  8. Fill with the toppings of your choice.

Disclosure: This post is a collaboration with Latina Bloggers Connect and Maseca. All opinions are 100% my own.

 

Posted in Meat eaters unite, Recipes | Tagged , , , , , , , , | 1 Comment

There’s Always Room For Jello: How To Make A 9 Layer Gelatina

Posted on March 29, 2013 by Nicole

My Mom would say that my Great Grandma used to say “There’s always room for Jello.”  I don’t know if that was some old campaign Jello used or if that was my Great Grandmother making up a saying for her Jello cravings.  As a Latina, it is part of my genetic make-up to not only want to make a jello mold, but to make it look festive and colorful too.  I am lucky to have been surrounded by some beautiful jello molds growing up that all the Mexican markets would sell in my neighborhood where they are commonly known as “gelatinas.”  This is my spring gelatina, it reminds me of my Tia Rosie’s dress or a beautiful crocheted blanket I bought in Mexicali.  I use a sweetened condensed milk for the creamy layers and wow does it make a difference.  Enjoy!

Ingredients for 9 Layer Gelatina:

  • non stick cooking spray
  • 12 – cup metal bundt pan
  • 5 – 6 ounce boxed jello mix (in the color of your choice)
  • 9 – cups of boiling hot water
  • 4 – individual packets of Knox gelatin
  • 1 1/3 – cans of La Lechera (sweetened condensed milk)
  • 9 bowls

Directions:

  1. Divide up 4 of the jello mixes, by cutting open each bag and scooping out 1/3 of a cup of jello mix from each color and placing them each in their own bowl. Set the rest of the jello powder to the side.
  2. Then in each bowl that already has 1/3 cup of jello powder add in 1 1/2 teaspoons of Knox gelatin. Set to the side. You should have a total of 4 bowls at this point.
  3. Add 1 – cup of hot boiling water to each bowl and mix until gelatin is completely dissolved. Then add in 1/3 cup of La Lechera to each bowl and mix well. Set to the side.
  4. With the remaining jello powder from the 4 packets you opened, add each color to it own bowl it should measure out to a little over 2/3 cup, then add 1/2 teaspoon knox gelatin to each of the jello powders. Mix well to combine. Then add 1- cup boiling hot water to each bowl and mix well until jello is completely dissolved. Set to the side.
  5. With the last box of jello add the entire content to a bowl then add in 1 – cup boiling hot water and mix well. Set to the side.
  6. Spray your bundt pan with non-stick cooking spray, make sure to spray it well and get every nook and cranny of the pan.
  7. Now for the fun part…. choose the order of color you want your jello mold  to stack in. Then pour your first color in and quickly place in the fridge for 35 minutes.
  8. While the first layer is chilling/firming up this gives the other colors plenty of time to come to room temperature. Remove the gelatina from the fridge. You will know if the first layer is done by pressing on the top…. if your finger print is left in the top then you are safe to add the next layer. Gently pour in the next layer and place back in the fridge for 25 minutes.
  9. Remove from fridge and add the next layer, place back in the fridge for 25 minutes. There is a 25 minute wait time between layers if the jello mixtures have come to room temperature. Continue to do this till all layers are in the pan, then let it set overnight.
  10. The un-molding of the pan can get a little tricky so read carefully. First with both hands gently pull jello away from the wall of your bundt pan. Work your way all the way around little by little. Don’t forget the center. Then in a big bowl fill it up with warm/hot water and slowly glide the bundt pan into the water bath and let it rest there for 10 to 15 seconds. You will see the insides of the bundt pan become slightly moist… this is the sign you are looking for. Remove pan from water and dry it off with a towel. Then place a plate on top of the pan and flip it over onto the plate. You will hear a plop…. gently remove the pan and you will have a beautiful and delicious gelatina. Place it back in the fridge for 30 minutes to allow it to firm up again.
  11. ENJOY!
Posted in Holiday, Odds & Ends, Presley's Panaderia "Bakery", Recipes, Snacky Snack Snackas, Sweets, Vegetarian Corner | Tagged , , , , , , , , | 5 Comments

Potato Empanadas

Posted on March 27, 2013 by Nicole

I’m always craving a good hearty empanada, something I could sink my teeth into and relish every minute between bites.  I have those moments where I stare into my empanada as I softly devour it, knowing the end is near.  BUT there is always another one waiting for me on the plate until they are all gone.  These potato empanadas unfold a new level of love before me all neatly wrapped in a pie crust dough.  Have them for dinner tonight or take them on your next picnic.  Either way, here is a simple way to make these tasty little gems using left over mashed potatoes.  Watch the video to see how.

Ingredients for Potato Empanadas:

  • 1 – box store bought pie crust
  • 1/2 – cup of cold left over mashed potatoes (made with Idaho Potatoes, butter, garlic, and onion)
  • 1/4 – cup chile strips (I roasted and peeled anaheim chiles)
  • 1/4 – cup grated pepper jack cheese
  • 1/2 – cup grated cheddar cheese
  • egg wash (1 egg and 1 tablespoon of water mixed together)
Disclosure: This video/post is sponsored by the Idaho Potato Commission (which I am very proud the be associated with). The recipe and opinions are my own. Thank you for watching.
Posted in Presley's Panaderia "Bakery", Recipes, Vegetarian Corner, Vlog | Tagged , , , , , , , , , , , , | 1 Comment

Cascarones / Confetti Eggs for Easter

Posted on March 19, 2013 by Nicole

Do you live to break cascarones on your favorite people during Easter Sunday? I use to love breaking a confetti filled cascaron on my Grandfather when I was a kid. I could tell he would get so mad but couldn’t say anything because it was part of the tradition. Poor Grandpa. I’m sure my son will get me now that I’m an adult and dread all that confetti in my hair. For a step by step instruction on how to make confetti eggs/ cascarones …. click here!

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How To Build The Ultimate Easter Basket

Posted on March 11, 2013 by Nicole

 I’ve had my eye on Easter for the last couple of days and am counting down the days for the Easter Bunny to hop through town, so my boy can take photos with his furry friend. In the meantime, I have been decorating my house and building my son’s Easter basket behind closed doors. He was napping when this photo was taken. Click over to Babble where I show how I built this Easter basket and bought EVERYTHING at Target! Happy Easter.

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How to make Planters Peanuts Crispy Candy Clusters

Posted on March 6, 2013 by Nicole

Some people call this super yummy treat “crack candy” as a nickname since you need to reach 285 degrees on a candy thermometer when making the candy portion, which is the soft crack temperature. I just think it is one of the best snack foods around. I decided to make Planters Peanuts the star of this show and they performed so well. Standing ovations are in order! Find the recipe on Babble by clicking here!

Posted in Babble, Holiday, Presley's Panaderia "Bakery", Recipes, SNACK TIME!, Snacky Snack Snackas | Tagged , , , , | Leave a comment