I’ve been feeling rather peachy lately.  The seasonal stone fruit has made it’s way into my kitchen and will stay for as long as we could carry on this sweet union.  It started with a simple grilling of a batch of peaches, next my uncle Ron made a white peach balsamic salad, then a few days later I was at an Amish restaurant in Arkansas having peach tea when I realized everything had gone peaches.  Especially since I know Walmart is selling a bounty of them at a super low price, and 100% guaranteed.  Sure I love other stone fruits (plums, apricots, nectarines, cherries and dates), and will probably get around to giving them my undivided attention in the very near future, but for now my flavor of the month is peach.

I remember somewhere in the early 2000’s I had the pleasure of visiting France and hadn’t been there in a long time.  As my summer sandals hugged the pavement I walked up and down the street looking for scrumptious bakeries and bistros to sink my teeth into.  I could see out of the side of my eye some movement down the way, but it wasn’t until the waft of broiled peaches hit my nose that I actually turned to see what was going on.  There stood a woman hunched over a little stand that resembled an oven, on the top she spread out fresh crepes, and below in what looked like a cabinet was a big batch of broiled peaches.  My feet moved at lightning speed to get to her.  I was practically out of breath as I tried my best to order a crepe in a psychedelic mix of Spanish, English, and French.  I figured one of those tongues would reach her understanding.  We exchanged currency and before I knew it I was in broiled peach heaven.

I recently remembered those lovely broiled peaches and with my peach frenzy in tow, decided to make something that would pay homage to those days when I frolicked in the Parisian sun.

Ingredients for graham broiled peach tarts:

• 1 – box of graham crackers
• 2 – sticks butter (16 tablespoons)
• 1 – teaspoon vanilla extract
• 10 – ripe peaches (regular, white, or saturn) (cut into 4th’s with pit removed)
• 4 – tablespoons sugar
• 1 – cup whipping cream

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. In a food processor add in graham crackers and pulse till a complete crumb is formed.
3. Melt 12 tablespoons of butter in a little bowl in the microwave. Pour the melted butter and vanilla extract over the graham crumbs and pulse again till all ingredients come together.
4. Grease a mini pie pan. I used Wilton’s.
5. Carefully press graham cookie crumbs into the prepared pie tray to form the tart crust. 
6. Bake for 15 minutes, then remove from oven and allow to cool completely before removing from pan.
7. Place all peaches in a large baking dish.
8. Melt the remaining 4 tablespoons of butter, then using a pastry brush, brush the tops of the peaches with butter. 
9. Sprinkle 2 tablespoons of sugar over the top of the peaches. 
10. Place the peaches under the broiler on high for 10 minutes or until they char slightly. 
11. In a mixer add 2 tablespoons sugar and whipping cream. Beat on high until soft peaks form.
12. Place a few broiled peaches into graham shell.  
13. Top with fresh whipped cream. This recipe makes 12 mini pies.
14. DEVOUR!   

The countdown to the great Fourth of July is on! Exactly a week from now the sky will be showered in spectacular bits of light, a celebration for this amazing country’s  independence. I am taking a different approach to the holiday this year…. usually my energy is on fire running around trying to get everything done to be just so. Not this year, I am dreaming of something way more relaxed. Easy, but nice. Simple, but well thought out. Relaxing at home in comfy loose clothing with my flip flops on surrounded by a few of my closest friends, and really tasty food.

When I started to think of the menu, and what I would serve, my head sort of skipped around thinking of all things Americana. I thought about pie, watermelon, french fries, green salad, hamburgers, and hot dogs. Hot dogs get so much respect in my neck of the woods, especially the quintessential downtown Los Angeles bacon wrapped hot dog, there is no other dog that trumps it for me. And just like that I decided I would serve bacon wrapped hot dogs. They are so easy to prepare and take very little effort, but are “ooooohhhhhh sooooooo gooooooooood!” Plus I know I could find all the ingredients I need for my 4th of July Dogs at Walmart…. my one stop shop! Happy Red White and Blue USA…. Here’s to our Independence!

Ingredients for bacon wrapped hotdogs:

• bacon
• frankfurters aka: wieners
• toothpicks
• hot dog buns

Directions:

1. Take a single strip of bacon, and a frankfurter. Wrap the entire frankfurter by starting at the top and working your way to the bottom.
2. Ensure closure with a toothpick on both the top of the bacon wrapped frankfurter and the bottom. 
3. In a frying pan over a medium flame add in bacon wrapped frankfurters. Cook on  one side until crisp then turn to the other side. 
4. Using thongs, carefully pull the toothpicks out of each frankfurter, and continue frying on the sides until the entire frankfurter is cooked. 
5. Slice open hot dog bun and fill center with bacon wrapped frankfurter.
6. Garnish with ketchup, mustard, onion, pickle, mayo.
7. Enjoy! 

I am passionate about nachos.  I’m kinda like a little scavenger when it comes to the crunchy finger food.  I am constantly on the hunt for a good plate of them and when I find one, I practically lick it clean.  The problem is they are sort of hard to acquire.  I’m not talking about the fake plastic cheese version that every movie theater and ballpark carry. I’m talking about the kind that are loaded with fresh guacamole, crumbled cheese, chopped grilled meat, cilantro, and a wonderful helping of spicy salsa.  Yes, those are the nachos I dream of.  Most of the time the only way to devour a spectacular dish of this stature is to make them yourself.

Ever since the news that Walmart was going to carry ‘Wild Oats Organic’ hit the press, I have been dying to try the new organic corn chips, with one thing in mind… NACHOS! Today is the day, I found the corn chips at my local Walmart along with wild oats black beans and spicy hot salsa. I grabbed a couple of other ingredients and the rest is just a faded memory, because the plate is gone.  I miss you already nachos, until we meet again (probably next week)!

Ingredients for nachos:

• 1 – bag Wild Oats Organic white corn tortilla chips
• 1 – can Wild Oats Organic black beans or pinto beans (drained)
• 1/2 – cup corn kernels
• 10 – cherry tomatoes (cut into 4’s)
• 1 – jar Wild Oats hot salsa
• 1 – grilled chicken breast (cubed)
• 1 – cup guacamole
• 1/2 – cup queso fresco
• 1/4 – cup sour cream
• 1/8 – fresh cilantro leaves
• 1/8 – cup olives

Directions:

1. Place a handful of chips on a platter.
2. In a small bowl combine black beans, corn kernels, and diced cherry tomatoes. Mix to combine.
3. Spoon half of the bean mixture over the chips.
4. Add a few spoons full of salsa over the top, along with chicken and guacamole.
5. Crumble 1/2 of the queso fresco, dollop sour cream, and sprinkle cilantro and olives.
6. Repeat process with remaining ingredients.
7. Enjoy!

I’ve had my nose stuck in this cookbook lately.  You know the feeling when every page has something new and exciting to offer…. Melissa’s Produce : The Great Pepper Cookbook is doing that for me.  It really is the ultimate guide to choosing and cooking with peppers.  At the start of the book there is what I would call the blueprint of a large selection of chiles and a scale of how hot these chiles/peppers are once they hit the tongue.  Some actually seem combustible and others very mild.  I thought I had a fair share of knowledge on chiles, but I have come to learn so much more.

The Lemon Lime Shrimp and Shishito Peppers is probably my favorite recipe in the book thus far.  I have made it a few times but for some reason, always at night with a circle of friends who eat it all before I can grab a camera.  Never the less it is a must make at home and very easy to make.  I’m also rather partial to the red chile lemonade and all the spicy sweets (desserts) the book has gifted me.  Most of all it has turned me into a shishito believer.  Pictured below is a plate of blistered shishito peppers in a soy sauce and lime sauce I made a while back. For my blistered shishito peppers recipe click over to Que Rica Vida! You won’t be sorry.

The Great Pepper Cookbook is an essential staple for any cook who desires spice in the kitchen.  Hot or mild, it’s got it all. Order your copy today!

Watermelon – I can’t even say the word or even think it without a flood of images and memories shooting through my mind.  It’s funny because as a child I wouldn’t eat it because I hated the laborious task of having to take out the seeds.  Then came along the genius seedless watermelon.  Since then I’m all over it, and have had a mad amour with the fleshy red fruit.  I have many watermelon recipes here on my blog t0 prove it!  To tell you the truth, in my opinion,  it makes for the perfect Summer after-dinner dessert, or drink / agua, or salad, or eat while you watch t.v., or anything else you might fancy it in.  I must mention  I use to sing in a band many moons ago called “Boca De Sandía” ( which means “Watermelon Mouth” in spanish), and I only have glorious memories as the front person of a band with such a cool name.  Yes, I’m consistent with what I like.  I have always incorporated food into my art or music.  Who nows, maybe it was the influence of Frida Kahlo’s piece “Viva La Vida” (pictured below) that got me so into watermelon and in turn inspired me to name my band that.  All I know is I’m here today and I love me some sandía.

I decided as a way to welcome in Summer, I was going to make myself a nice Watermelon margarita and revisit some of the other sandía recipes I have here on my blog.  Heck, I’m even going to showcase a few ideas from my friends.  Get the recipe for my Watermelon margarita below and/or check out a handful of other wonderful watermelon recipes.  Stick around for tips on how to pick the perfect watermelon video.  We are all ready for watermelon and Walmart is the place to buy them.  That’s where I got mine and they’re super sweet, seedless, and 100% fresh guaranteed or your money back!

Ingredients for watermelon margaritas: 

• 1 – small lemon
• 1 – small lime
• 1/3 – cup sugar
• 1 – small seedless watermelon
• 1/2 – cup tequila
• 7 – cups ice
• optional: sugar, or salt, or tajin
• 2 – strawberries
• mint

Directions:

1. Cut the peeling off both the lemon and lime, and place the peelings in a glass. Pour the sugar over the peelings. Then squeeze the inner flesh of the lime over the sugar. Set to the side for 1 hour. This will make a citrus syrup.
2. Cut watermelon in half. With a large spoon, scoop out the inside of the watermelon. You will now have two watermelon shells, that can be used as cups.
3. Place all the insides of the watermelon into a blender.
4. Place a strainer on top of the blender then pour the citrus syrup through the strainer, catching all the citrus peel.
5. Now pour the tequila through the strainer on top of the citrus peel. This will remove any sugar left on the peel.
6. Remove the strainer from the top of the blender and place lid on top. Blend watermelon mixture till smooth.
7. Then add ice to blender and blend again till frosty smooth.
8. Dip watermelon shell in either sugar, salt or tajin to rim the edges. I used tajin.
9. Pour margarita into the center.
10. Garnish with strawberries, lemon slices, and mint. 
11. Enjoy!

MORE WATERMELON RECIPES:

Beet Watermelon Cucumber Salad In A Honey Lime Dressing : Presley’s Pantry

Bionico (Mexican Fruit Salad): Presley’s Pantry

Watermelon Jicama Salad: At The Fire Hydrant 

Minty Melon Salad: Nibbles and Feasts 

Paletas De Sandia Y Pepino: Sassy Mama In LA

 Strawberry Watermelon Smoothie: Mommy’s Kitchen

Watermelon Granita: MomAdvice

WATCH THE VIDEO BELOW ON HOW TO PICK A GREAT WATERMELON!!!!!

Disclosure: This post is sponsored by the lovely Tabasco family. It is my pleasure to be a Tabasco Tastemaker. The recipe and opinions are my own.

The first time I had buffalo cauliflower I thought it was the most brilliant thing ever. My Mom who is a vegetarian and use to love buffalo wings could now partake in a non carnivore version. The buffalo cauliflower is slowly swooping in and stealing the hearts of   vegetarians and meat eaters alike. I know it has it’s grips on me.

Back in March of this year I was invited to Avery Island, the home of Tabasco, as one of the #TabascoTastemakers . I spent a few magical days there taking in the bayou and all the charms of the south…. especially the food. Can you say the best crawfish….ever? In those days I tasted all the different Tabasco sauces “Tabasco” makes, and of course I had few favorites. I will be posting more about my trip and the different flavors I tried over the course of a handful of posts, but I’d like to start with the Buffalo Tabasco. The second it touched my tongue, I knew I would  recreate buffalo cauliflower paired with blue cheese, carrots, and celery. That’s exactly what I did. My Mom loved it, and so did my man. Not only that… so easy to make when the buffalo flavor comes in a bottle.

Ingredients for buffalo cauliflower:

• 1 – head cauliflower (cut into pieces)
• 1/2 – cup flour
• 1/4 – cup bread crumbs
• 1 – teaspoon garlic powder
• 3/4 – cup water
• 1/2 – bottle Tabasco Buffalo Style Sauce
• carrot sticks
• celery sticks
• blue cheese dressing

Directions:

1. Preheat oven to 450 degrees fahrenheit.
2. Cut cauliflower into pieces, removing most of the stem.
3. In a bowl, whisk flour, bread crumbs, garlic powder, and water together until smooth. Set to the side.
4. Line a baking tray with a non stick baking mat. I also lightly greased it.
5. Dip each piece of cauliflower into the flour/water batter. Just enough to coat each piece.  
6. Place the cauliflower on the lined baking tray. 
7. Bake for 10 minutes, then remove from oven and flip each piece over, place back in the oven for an additional 10 minutes.
8. Remove cauliflower from oven. Using a pastry brush, coat each cauliflower generously with tabasco buffalo style sauce. 
9. Place back in the oven for 5 minutes.
10. Let cool for 10 minutes, then serve with carrot sticks, celery sticks, and blue cheese dressing. 
11. Enjoy!

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, the recipe and opinions are 100% my own.

This Thursday, June 12th, be prepared to join the rest of the world in the soccer event known to be followed by millions on Earth.  It doesn’t matter if you call it “football” or “soccer” as long as you don’t miss the “GOALS!”  I will be tuning in with my fellow sport fans to cheer on my relative country of Mexico.  I enjoy watching the match on TV with the volume muted and the sound replaced with a musical soundtrack instead.  Depending on which countries are competing that day usually determines what we will listen to.  That allows me to just watch and focus as the men run back and forth kicking the ball with those legs of pure muscle.  I adore the sportsmanship of the game and the thrilling entertainment it brings into my household.  With complete concentration on every move the athletes make and where the ball will land comes the desire to distract the mind a little with a snack that will help ease the anxiety.  Something edible to celebrate with or cry with, it has to be good.   The first thing that comes to mind is the soothing taste of Cacique crema, then a hard shell crunch, a little pickled chile, some crumbled queso fresco, and it has to represent the colors of Mexico.   Food for the fans, something we could all dig into.  I decided the best thing to fit this description would have to be Mexican “Stadium” Chicken Salad served with crisp corn tortilla strips.  I will serve it as a dip in the middle of the room and me, my family and our lovely friends can all scoop into the luscious good-ness while enjoying the game.

Ingredients for Mexican Stadium Chicken Salad:

• 10 to 12 – corn tortillas (depending how big your bowl is) (sides trimmed off)
• 1/2 – cup vegetable oil
• 1.5 – pounds chicken breasts (boiled for 20 minutes, then shredded with 2 forks)
• 1/3 – cup Cacique crema Mexicana Agria
• 1/4 – cup mayo
• 1/2 – lime (squeezed)
• 1/2 – teaspoon garlic powder
• 1/4 – teaspoon salt
• 8 – cherry tomatoes (cut into 4’s)
• 6 – strips of bacon (cooked and crumbled)
• 1/3 – cup red onion (diced)
• 1/3 – cup peas
• 1/4 – cup pickled jalapenos (diced)
• 1/4 – cup fresh cilantro leaves (stems removed)
• 1/2 – avocado (diced)
• 1/2 – cup Cacique queso fresco

Directions:

1. Cut tortillas into strips. In a large frying pan over a medium flame add in the vegetable oil. Allow the oil to get hot, then fry the tortilla strips on each side until crisp. 
2. Remove tortilla strips from oil and allow to drain on a paper towel. Set strips to the side.
3. Place cooked shredded chicken in a bowl add in Cacique crema Mexicana Agria, mayo, and lime juice. Mix to combine. Sprinkle with garlic powder and salt. Mix again.
4. Build the stadium: In a big bowl fill the center with creamy chicken salad, then line the inside edges of the bowl with tortilla strips. 
5. Combine cherry tomatoes, bacon, and red onion together, then on one side of the chicken salad make a solid line of red ingredients.
6. Combine peas, jalapenos, cilantro, and avocado together, then on the opposite side from the red ingredients make a solid line of green ingredients. Leaving an equal amount of space open in the middle.
7. Fill the center area with queso fresco. 
8. Eat this now!