This is an exciting announcement for me. This past summer in the desperate heat of August my business partner Ericka Sanchez and I were sitting in my kitchen coming up with different quesadilla recipes for Cacique’s new “Caciquedilla Club” website. They not only asked us to come up with a gang of quesadilla recipes, but they also wanted us to go to their headquarters and cook all the recipes we had come up with so they could sample them and vote for the best 23 out of 30. A table of 10 voters sat in front of us as we assembled, cooked, and chopped 30 different quesadillas. It was a fun day of feeding/stuffing our friends over at Cacique …. Caciquedilla Club style. A week later we were back in my kitchen and patio cooking, styling, and photographing Cacique’s Caciquedilla Club website!!! I am proud to be the co-creator of this exciting display of delicious quesadilla recipes. There is something for everyone. Vegetarian options, carnivore options, and delicious dessert quesadillas too. Click here to bounce over to the website and check it out for yourself. Become a member for some great cooking tips, coupons, and discover exclusive new quesadilla recipes for any occasion. Viva Quesadillas!!!
One of my best girlfriend’s is a hardcore football fanatic… some people even call her “Football Monique.” Needless to say she’s hosting a party for the big game this year at her place since her team has earned it’s way into the championship. I won’t be surprised if the whole house is decorated in orange, but that’s another story for another time. The real story is Monique became a vegetarian in August and was a bit concerned what she should serve at her party. I told her not to worry, I would bring something for us non-meat eater to chow down on that would rival any other appetizer on the table. I’m a nice friend in that way. Since I was quick to get mouthy I wanted to make sure I could pull it off. I drove over to Walmart, where I found tons of cute football themed napkins and plates and I also saw the”Marketside” line had cauliflower packaged for the reasonable price of $1.98. Whoa… My head quickly swam back to a few nights prior when I had just devoured a plate of cauliflower nachos at a trendy restaurant in downtown LA. I thought let me try my hand at some cauliflower nachos. I grabbed 3 bags of cauliflower and I roasted them as soon as I walked in the door to prep the white florets for a bigger and better venture… The game day cauliflower nacho platter! A platter to rival all nacho platters far and wide! May the best nachos win… I mean team!
Ingredients for cauliflower nachos:
- 1 bag of corn chips
- 3 – cups refried beans
- 2 – cups cheddar cheese (grated)
- 3 – cups cauliflower
- 1/4 – cup black olives (sliced)
- 1/4 – cup jalapeño (sliced)
- 1/4 – cup tomato (diced)
- 2 – cups monterey jack cheese (grated)
Ingredients for garlic avocado crema:
- 3 – garlic cloves
- 1 – ripe avocado (peel and pit removed)
- 2 – cups Cacique’s Crema Con Sal
- MAKE THE GARLIC AVOCADO CREMA: Add garlic, avocado and crema con sal to a blender. Blend until smooth. Set to the side.
- Preheat oven to 400 degrees fahrenheit.
- Wash cauliflower. Then spread it out on a baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt.
- Bake for 15 minutes. Set to the side.
- Pour 3/4 of the chips onto a large cookie sheet. Reserve 1/4 of the chips to the side.
- Dollop scoops of beans onto chips.
- Sprinkle cheddar cheese over beans, and top with remaining 1/4 chips.
- Add roasted cauliflower to the tops of chips.
- Sprinkle cauliflower with black olives, jalapeño slices, diced tomato, and grated monterey jack cheese.
- Place in the oven and bake for 8 to 10 minutes or until cheese melts.
- While nachos are baking, get a large plater and pour half of the garlic avocado crema in the center. Using the back of a spoon spread it on the platter making a base for the nachos.
- Once the nachos are ready, transfer them onto the platter on top of the crema.
- Drizzle top with remaining crema.
- Serve while hot and enjoy!
- Expect them to be gone quickly.
Posted in Recipes, Side Dish, SNACK TIME!, Snacky Snack Snackas, Vegetarian Corner, Walmart Recipes
Tagged Cauliflower nachos, meatless nachos, nachos recipe, vegetarian Mexican food, Walmart, WMTMoms
This soup is so good it gives me chills on my arm when I think about it. I know, that’s a crazy statement to make…. but it’s true. I think part of the reason it’s so great is because I made crisps to accompany it out of cotija cheese. Instead of eating bread, have a nice cheesy crunch in your soup. So easy to make as you can see from the photos below.
Find my recipe and step by step photos on how to make the soup and the crisps on the Cacique Website!
A few weeks ago the people over at Walmart reached out to me and asked if I could create a vegetarian recipe to be a special centerpiece on their website as a Lent feature. That’s like asking me if I could snore like a bear in my sleep. Duh! I gladly accepted the job and got to work. First step…. go to Walmart and find my ingredients. Lots of people observe meatless Friday’s during lent, but I’m meatless everyday, so the second step was to think of what I felt like having for dinner that night. My hubby was along for the ride and is a potato fanatic so he kept urging for the use of papas. Without me even realizing he threw a bag of potatoes in the cart… Next I found some tomatillos, king size corn tortillas, and a package of 4 queso blend…. I said I guess I’ll make potato mushroom enchiladas tonight. It reminded me of a similar dish my Grandfather use to make during the lenten season.
As a young girl, it was a sure sign the start of meatless meals would begin when my grandfather would come home with a black ashy cross smeared on his forehead. In my community many people observed lent, and my Grandfather was no exception. He used to make capirotada and a host of other meatless dishes every Friday. That was part of his lent ritual. Fast forward a few decades my Grandfather (age 91) who I’m lucky to still have with me very much STILL loves to participate in the traditions of lent. I will be making this recipe for him during lent and for my family any day of the week they wish for it.
Ingredients for spicy tomatillo sauce:
- 2 – serrano chiles
- 20 – tomatillos (medium sized) (peeled)
- 2 – tablespoons olive oil
- 1 – onion (cut in half)
- 3 – garlic cloves
- 1 – cup vegetable broth
- 2 – teaspoons salt
- 1 – teaspoon black pepper
- 1 – teaspoon vinegar
- 1 – tablespoon sesame seeds
- 1 – bunch cilantro (stems removed)
- 1 – ripe avocados (pit and peel removed)
- Fill a pot with water halfway and place over a medium high flame. Bring to a boil. Add serranos, and tomatillos and allow to boil for 35 minutes. Set to the side.
- In a small frying pan over a medium flame add olive oil and allow to get hot. Then add onion and garlic cloves. Fry until golden brown. Set to the side.
- Remove stems from serrano chiles and add to blender along with tomatillos, fried onion, fried garlic, vegetable broth, salt and pepper, vinegar, sesame seeds, cilantro, and avocado.
- Blend until smooth.
- Set to the side until ready to use.
Ingredients for Potato Mushroom Enchiladas:
- 2 – medium potatoes (peeled and cubed)
- 1 – cup mushrooms (sliced)
- 3 – tablespoons butter
- 1 – tablespoon minced garlic
- salt and pepper to taste
- 1 – cup vegetable oil
- 12 – king size tortillas
- 1/2 – cup onion (chopped)
- 1 – cup cheddar cheese (grated)
- 1 – package 4 queso blend (I use Cacique’s)
- 1/4 – cup black olives (sliced)
- Place a small pot filled halfway with water over a medium flame and bring to a boil.
- Add in potato cubes and boil for 15 minutes.
- Remove from flame and drain pot of water. Mash potatoes with a potato masher.
- Add in mushrooms, butter, and minced garlic. Mix to combine. Season with salt and pepper to taste. Set to the side.
- Preheat oven to 350 degrees fahrenheit.
- In a small frying pan over a medium low flame add in vegetable oil and allow to heat.
- Dip one tortilla at a time into the hot oil and fry on each side for 1 to 2 minutes or until hard but still bendable.
- Place fried tortillas in a baking dish. Then add 2 tablespoons of potato mixture to the center of the tortilla.
- Top the potato mixture with 1 tablespoon of grated cheddar cheese, then roll the tortilla up to create a tube shape.
- Place all the enchiladas in a the baking dish.
- Pour 1 cup spicy tomatillo sauce over the top of rolled enchiladas.
- Then sprinkle the entire casserole dish with 4 queso blend, and sliced olives.
- Place in the oven for 15 minutes.
- Remove from oven and drizzle additional spicy tomatillo sauce (about 1/3 cup) over enchiladas.
My hubby was abroad traveling on business for a couple of months and returned home at the end of last year. He brought home with him a pretty bad cold, runny nose, sneezing, stuffy head…. you know, the works. He was basically helpless for about five days. That would have been fine, but he passed that awful cold right on to me right after he got better. I had the same symptoms, maybe a little worse, and for the same amount of time. My mother bear instincts kicked into high gear as I was sick. I didn’t want our son to follow the pattern and get ill after me.
I went straight to the source and started working on his immune system. I began with Emergen-C. My only challenge was finding a way to sneak it into his food or drink consumption, as the kid is a very picky eater. Even though Emergen-C comes in all types of wonderful flavors I still knew it wasn’t going to be an easy task to get him to drink it straight.
I sent his dad to Walmart to see what flavors of Emergen-C they had, and of course he calls me from the store saying they have all the flavors. He says “They have raspberry, the boy loves raspberry.” I give him the green light to go with the raspberry flavor ($4.47) and ask him to pick up some strawberries while he’s there. He comes home with the Emergen-C and strawberries and watches as I combine the two ingredients in the blender along with some water and a little bit of sugar. He asks “What are you doing?” I give him a knowing one eyebrow raised look and say “Making agua de fresa, our boy’s favorite. He’ll drink it up and never know we added a little aid to building his immune system.”
Our son didn’t catch our nasty cold, and he loved his agua de fresa (with raspberry Emergen-C, wink).
Ingredients Agua De Fresa:
- 1 – packet raspberry Emergen-C
- 1 1/2 – cups strawberries (stem cut off)
- 1 – cup water
- 1/2 – tablespoon sugar
- Place all ingredients in a blender.
- Blend until smooth.
- Serve in a cup and drink immediately.
- Enjoy and do your best to keep a nasty cold away.
To say I’ve made life changes in my everyday routine is an understatement. In the last year or so I’ve made incredibly big changes to my diet, big changes in my exercise routine, and I have made conscious improvements to my sleeping patterns. Actually my whole family has made these adjustments along side me. To me the morning is the most important part of the day. It sets the mood, creates a pace and prepares you for the rest of your waking hours. Because of this I’ve incorporated Blueberry flax smoothie into my world.
Smoothies for breakfast are a lot more beneficial than you realize. A smoothie for breakfast helps hydrate your body and keep you from giving into empty carbs. It’s also so quick and easy you can mix some up in the morning and your family can drink them before they leave or even sip it on their way to work or school.
People have this misconception that smoothies have to be prepared with a ton of sugar in order to be desired. This is not the case at all. I use greek yogurt, spinach, frozen blueberries, milk or coconut milk, and flax seeds to obtain a delicious and better for you smoothie. I start my day off strong with this 5 element combination.
Thanks to Walmart I am able to find all the ingredients I need at such a reasonable price. frozen blueberries for $3.32, greek yogurt for $4.98 per 32oz. With prices like that I can make smoothies all week, keep my family well nourished and save money at the same time.
For more smoothie recipes click here.
Ingredients for blueberry flax smoothie:
- 1 – cup frozen blueberries
- 1 – tablespoon flax seeds
- 1 – handful spinach
- 1/4 – cup plain greek yogurt
- 1 – cup milk or coconut milk
- Place all ingredients in a blender.
- Blend until smooth.
- Serve and drink.
I’ve been thinking of different ways to spruce up my holiday table. I like things simple and clean. When tablescapes have too much going on it’s hard to see the crown jewel, hence I keep things minimal and to the point. I love the idea of something edible as the centerpiece of my holiday table that could be eaten at the end of the Christmas meal. It gives the people sitting at the table a viewing of the sweet dessert that they are about to enjoy and it also makes things festive.
With these things in mind, I walked around Walmart looking for different candy’s and christmas inspired colored sprinkles. I came across a section of little green and red chocolate drops and pearl like candies. They reminded me of the circles that are on christmas ornaments for the tree. I thought it would be so cute to make ornament cupcakes and use them as my holiday centerpiece. All I would need is: White cupcakes with white frosting ( I could make my own or buy them at Walmart already made), little candies in both red and green, and the top of the ornament attachment. I knew I had some old ornaments at home that I could remove the tops from, but to be safe I bought two dozen at Walmart just in case. Read below for my easy to make ornament cupcake tutorial. Merry Christmas.
Supplies for ornament cupcakes:
- White cupcakes with white frosting
- Red and green candies
- coconut shreds (optional)
- Ornament attachments
- Start with a frosted white cup cake.
- (Optional) dip in coconut shreds.
- Decorate with colored candies.
- Place ornament attachment to the top of the cupcake.
- Place on a cake platter and display in the center of the table.
- Merry Christmas… Enjoy!