Keeping warm with a bowl of Creamy Roasted Cauliflower Soup has been the trend in my house lately. With all these record breaking temperature lows this decadent soup will definitely sizzle up your belly in the most pleasant way.(more…)
Tag: vegetarian recipe
It’s been decided. My son has expressed his wants and us parents are following suit. Early this year he told us he no longer wanted to eat the lunch his school provides, and instead wanted to take a packed lunch from home. I have absolutely no problem with pulling that together for him. The only problem I have is trying to (more…)
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.
Disclosure: This is not a sponsored post. However; OXO did provide me with a few cooking tools to aid me with this recipe. The opinions and recipe are 100% my own. I seriously love OXO.
Holy Moly. This salad puts the WOW in factor, as my fiance found out this afternoon. I watched him dip his tortilla chip into his bowl without stopping for a breather over the course of 20 minutes. When he finally took his eyes off his bowl he said to me “SWOON.” I second that emotion. Easy to make and ready to be served after 30 minutes.
Ingredients for esquites recipe:
- 2 – tablespoons mayo
- 1 – teaspoon chopped garlic
- 4 – corn on the cob
- 1/2 – cup crema (Mexican cream)
- 2 – limes (juiced)
- 1/4 – cup cilantro leaves
- 1 – jalapeno (finely chopped)
- 1/4 – green onion chopped
- 5 – ounces cotija cheese (crumbled)
- 1/2 – teaspoon chili flakes
- 1/2 – cup black beans (small can, rinsed and drained)
- Tortilla chips (I prefer nacho cheese Doritos)
- OXO 9″ whisk
- OXO Thongs
- OXO Salad Dressing Shaker
- OXO Corn Peeler
- OXO 4″ Santoku Chopping Knife
- In a small bowl whisk mayo and garlic together. Brush mayo on corn, and place on a hot grill. Grill for 15 minutes. Turning the corn with thongs every five minutes.
- While corn is grilling, add any remaining mayo/garlic to the salad dressing shaker also add in crema, and lime juice. Set to the side while you chop cilantro, green onion, and jalapeno. Add chopped greens to salad dressing shaker. Shake well and set to the side till ready to use.
- Remove corn from the grill, and with the corn peeler shave the kernels off the corn and allow to fall into the bowl.
- Add cotija cheese, chili flakes, and black beans to the corn. Mix well to combine. Then pour salad dressing over the mixture.
- Serve salad warm with a nice helping of tortilla chips.
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
- refried beans
- cheese (queso fresco)
- carne asada
- shredded chicken
- sour cream
- red onion
- sauteed shrimp
- grilled vegetables
- rajas con crema
- In a large bowl, mix maseca, salt and water together, until combined and dough is no longer sticky.
- 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.
- 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.
- Pinch the sides of the fresh off the comal sope to form a little edge.
- 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.
- Drop each sope into the hot oil and fry till lightly golden.
- Remove from oil and place on a paper lined sheet to drain.
- Fill with the toppings of your choice.
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)