Presley's Pantry

What is your early morning treat of choice to leave for Santa? Are you team cookies or team scones? A few years ago my son and I made Christmas Tree Cranberry Pecan Scones during the holiday season. We fell in love with these scones, made with Real California Milk dairy – butter, buttermilk, heavy cream… yes, they are fluffy and absolutely perfect to serve for breakfast.

In a few days I’ll be celebrating Friendsgiving brunch with a group of my closest friends, then a handful of days later hosting a Thanksgiving breakfast. In other words I’ll be cooking up a storm in the coming days for Friendsgiving, Thanksgiving breakfast and dinner. I am always looking for ways to spread the love and make dishes last longer. Which bring me to The Crispiest Potato Cakes, my breakfast favorite using mashed potatoes.

The Crispiest Potato Cakes have a creamy mashed potato center. I make a big batch of mashed potatoes that can be used several times. Seasoning them to perfection with Real California Dairy – butter, buttermilk and cheddar cheese. I use #RealCaliforniaMilk products because they are made with sustainably sourced milk from California dairy families, and I know when I see that seal I am getting pure quality. These creamy mashed potatoes get a crispy hash brown crust on both sides and are fried to a crisp.

I have lived comfortably between my two cultures my whole life. Pleasing my American tastebuds with my deeply rooted Mexican flavors is what I instinctually crave. This is not to be on trend…. I do it because it’s in my blood. Thanksgiving is no different.  This ultra American holiday meal has been peppered with Mexican flavors in my house since my family started observing this smorgasbord feast…. Truly making it our OWN traditional meal with Mexicanized dishes. From Creamy esquites to pumpkin flan to toasted bolillos to chipotle mac and cheese to my favorite Potato Poblano Mushroom Soup.  
Lucky for me Northgate Gonzalez Market carries all the basics of Thanksgiving to continue my family traditions with an abundance of Mexican flavor. I am sharing my Potato Poblano Mushroom Soup recipe with you because this is the way we begin our Thanksgiving meal.

On Dia De Los Muertos I honor my dearly departed with Chocolate Calavera Cake made with my family’s favorite Abuelita Chocolate! I know my tio’s and tia’s are sure to come when I put these cakes on the altar. The lovely scent of marigold and chocolate is the welcome they have been waiting for. I pay great attention to the ornamentation in decorating the lovely calveras with royal icing, as my tio was an artist and will appreciate the small details. I pick up all my ingredients at Northgate Gonzalez Market and a bundle of Flor de Cempasuchil to decorate my ofrenda just so. My tia will be thrilled to find her mini skull chocolate cake and that’s enough for me to feel at peace.

Mexican Chocolate Smoothie Bowl!

I don’t know about you… but every holiday season I tend to pack on the pounds and treat myself to all the extras. Way more than I’d like to admit. Well my dear, NOT this year!!! Instead I’m stepping into the holiday season with healthy habits top of mind. I’m gonna amp up my Mexican Chocolate Smoothie Bowl game and enjoy it as breakfast or even as a mid-day snack. Of course I’ll be using  Real California Dairy because Milk and Yogurt is packed with nutrients and protein, hence it makes the perfect base to my bowl. I top my smoothie bowl an array of nuts, grains, and fruit and a little grated Mexican chocolate (because it’s the holidays).

The one important factor for me is to look for the CA Seal for sustainable dairy made with milk from California dairy families. I know I am adding quality I can trust to my smoothie bowl by using  #RealCaliforniaMilk ! I especially love it with my Mexican Chocolate Smoothie Bowl! It’s rich and decadent and taste like a sinful treat but is better for you.  Ahhh the holiday season is gonna be the jolliest after all!  #RefuelWithDairy

Mexican Chocolate Smoothie Bowl

• 8 real CA Milk ice cubes
• 7 oz. pecan or vanilla yogurt (look for the seal)
• 1/4 cup Mexican Chocolate disk, grated
• 1 frozen banana
• Toppings:
• Persimmon, sliced
• 1 tablespoon amaranth
• 3 tablespoons pepitas
• Toasted coconut slices
• Pomegranate seeds

Directions:

Freeze milk in ice cube tray overnight or until firm solid.

Add milk ice cubes, yogurt, Mexican chocolate, and banana to a blender. Blend until smooth

Pour into a bowl.

Garnish the top with persimmon, amaranth, pepitas, coconut, and pomegranate seeds.

Enjoy!

Visit https://www.realcaliforniamilk.com/recipes/ for inspiration

I don’t think I really grasped the full idea of Dia De Muertos until my grandfather passed away. It wasn’t until then that I saw the beauty in remembering and honoring his spirit. I feel like I do it every day by wondering what he would think of a situation or when I find myself acting just as he would. It’s as if his memory has taken on an entirely new life form and actually it has. 

Remembering him especially during the days leading up to Day of the Dead when I see the Pan de Muerto displayed at Northgate and re-living how much he loved it in my mind. Every year I make sure to buy a couple of different loaves in various sizes and flavors. Northgate will have a Pan de Muerto Relleno de Chocolate Abuelita y Dulce de Leche this year along with 1lb Pan de Muerto. Some sugared and some plain, but equally delicious.

To accompany the pan de muerto and really pay homage to him I will make his favorite Atole De Coco (recipe below) and sip and savor all the memories that come along with it. Just thinking about this brings me to happy tears as I am forever grateful for the love my grandfather showered me with and am proud to show gratitude in his name. How will you honor your dearly departed?

Disclaimer: This blog post is sponsored by Barilla US. All opinions and recipe are solely mine.

When will this heat let up? Not anytime soon here in California. Usually when the temperatures are scorching I like al fresco dining. Sometimes my family will enjoy dinner in our patio, and other times we will pack up our meal and head out for a picnic in the fresh air.  Doesn’t matter where we decide to eat there is always a salad involved. Lately my go-to meal is a delicious Chickpea Rotini Pesto Salad. I present it as a main meal, and always serve it cold.

I am constantly looking for ways to add more protein and fiber to my salads and have been using @BarillaUS Chickpea Rotini Pasta because it offers just that. Barilla leveraged its more than 140+ years of expertise to create pasta with one simple ingredient – chickpea flour. They offer a delicious taste and always “al dente” texture. Plus it is certified gluten free, and non-GMO Project Verified. Perfect for health- conscious food lovers, like me.

I usually make a batch of Chickpea Rotini Pesto Pasta Salad and keep it in little bowls in the fridge to grab and eat as a mid-day meal or for a quick dinner. Try the recipe and let me know what you think! You can also check out my IG stories to shop for the ingredients.

Ingredients for Barilla Chickpea Rotini Pasta Salad in a Pesto Sauce:

• 1 box Barilla Chickpea Rotini Pasta (cooked according to box instruction)
• A jar Barilla Pesto Sauce
• 1 cup cherry tomatoes, cut in half
• ½ cup pine nuts
• 1 cup feta cheese
• ½ cup olives
• 1 ½ cup arugula
• ½ cup red onion

Directions:

Combine all ingredients in a large mixing bowl. Mix until fully combined! I like to sprinkle a little more pine nuts and feta on top, but this of course is optional.

Enjoy!

Click here to shop for Barilla Chickpea and Red Lentil Pasta