There are certain dishes that were sacrificed when I transitioned into a vegetarian. I knew French Onion Soup would be on the list of beloved entrees I would depart with due to it’s beef broth content. I don’t know why I didn’t think of substituting the broth sooner and creating a Vegetarian French Onion Soup, one I could indulge in without the guilt.(more…)
Like most people, the first thing I think about when hosting or being invited to a game day party is the food. To be honest, I don’t even know the rules of football or who plays on what team. I don’t care about half time, especially this year, and only a portion of the multi million famed commercials grab my attention. All I care about are the snacks.(more…)
Manchego Quince On A Stick:
Oh my GAWD!!!! I think I just died and went to cheese heaven. For the first time in my life I had Manchego Quince on a stick. It’s the first time because I’ve never seen them anywhere else in my time on earth. I was sitting home getting ready for the football game and wanted a batch of mozzarella sticks, but then thought it boring. “The same ol cheese sticks again?” is exactly what ran through my mind. Instead I jumped into action and paired my beloved manchego cheese with quince fruit paste, a flavor combination typically intertwined in Spain. Quince fruit paste goes by the Spanish name Membrillo, and is becoming very easy to find in bigger supermarkets and Mexican boutique markets. Once I settled on the flavor, I breaded the manchego quince stacks and fried them to a golden crisp. (more…)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #NestleTraditionallyUnited
Gingerbread Caramel Pear Empanadas:
These delicious delights known as Gingerbread Caramel Pear Empanadas have my kitchen resembling a Christmas elf factory. Except it’s just me and my little family playing all elves trying to churn out as many as possible. The way I look at it, I’m continuing to keep family traditions alive this holiday season. I’ve taken my little boy under my baking wing and am teaching him to make empanadas the way my grandfather taught me. I’m using my trusty caramel recipe made with NESTLÉ® LA LECHERA® Sweetened Condensed Milk, and pairing it with my grandfather’s gingerbread empanada recipe giving my caramel pear filling a little twist. La Lechera (available at Walmart) is my trusted partner to make classic holiday recipes come to life. In my Gingerbread Caramel Pear Empanadas I used La Lechera in both my caramel and to make the royal icing. Pair this holiday treat with a mug of NESTLÉ® ABUELITA® Mexican Hot Chocolate and let the nostalgia sweep over you. <3 (more…)
This post is sponsored by Logra Mas Con Tu Cocina. All opinions are my own.
A delicious fruity drink that will surely brighten all your holiday festivities: Mexican Christmas Punch / Ponche Navideño
December is a big month for us here in the Lopez-Presley household. It’s my husband’s birthday month, Christmas tree trimming time, and gotta tamalada with my family. I can’t forget holiday school activities for my son, light ceremonies, and Posada festivities better known as let’s drink Mexican Christmas Punch / Ponche Navideño all night long. Of course, it’s also Christmas. I run around like mad trying to get everything just right. (more…)
I’ve been on a double crusted apple pie tear lately.
Since I was a little girl (me, pictured below in the black and white stripes) I’ve always tinkered with pie-making but making one that fits my standards now was more my aim. We’ve all bought the fresh ready made pie dough from the market, but I was looking to perfecting my own. I’m glad I was inspired to get grooving on my pie making abilities again (before the holidays). I seriously upped my ante and the results couldn’t be more satisfying. (more…)
This post has been sponsored by MAGGI®. All thoughts and opinions are my own!
I remember the first time I was introduced to NESTLÉ MAGGI® , I was sitting in a busy kitchen in Mexicali , Mexico, learning to make rajas con crema (green chile strips) for a batch of Rajas and Cheese Tamales with my husband’s grandmother. I watched as she broke up the cube of vegetable bouillon over the strips of green chile and corn. Later that day, I was fascinated to learn that Maggi would be the key to flavoring the tamal masa as the lesson proceeded. It was a great way to season the masa and give it an extra level of sabor. Grandma said to me in Spanish that Maggi was her favorite bouillon, and she used it for many dishes. I was liking this tutorial and knew I would keep the Maggi step in my own tamal making. (more…)