Everything seems to be wrapped up in a bow at this time of year, from presents to cookies to hair clips. A bow insinuates a gift of some sort, even if it is worn on a person’s head, in this case mine. (more…)

Disclosure: This is part of a sponsored collaboration with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.

My dad comes from a long line of excellent cooks. Even he has the touch that makes food so dreamy. As a young girl I would watch the food preparation unfold in his house especially during the holidays. Lots of hands chopping, stirring, whipping, and mashing. My busy eyes would dart from on side of the room to the other. My Grandmother (my dad’s mom, who was born and raised in Tijuana) (more…)

Ay! My Mom…. I can’t take her anywhere. It was 15 years ago, I was navigating my way through the food scene here in Los Angeles. Trying out all the newest hot spots with the most promising chefs hidden behind closed cooking quarters. Now I couldn’t go out to eat by myself, so a lot of times I would drag my best companion along with me, my Mom. Even though she would kick and scream the (more…)

Festive pancakes made with cake mix. Does that sound like your craving? Are you dreaming of pancakes that taste like cake? I know I always want this taste combo because I have the biggest sweet tooth in the world and why wouldn’t I  make this happen? Here are my festive pancakes made with cake mix for you this Christmas. You’re welcome. Bye. (more…)

My Thanksgiving is gonna be a little wonky this year. My viejo is off in Europe on tour and won’t be home for a few more weeks, and my Aunt who I usually spend the holidays with is going to a friend’s house. My Momma is vegetarian and says the holiday isn’t something she really wants to celebrate. Lucky for me, my son and I are surrounded by amazing friends who have all extended invites to join them and their families for a Thanksgiving feast. I decided to spend Thanksgiving with a dear friend who lives close by. The only thing is… I am for the first time in a position where I am not cooking the main part of the meal. It is both liberating and nerve wrecking. I love that I can actually get ready this year and not be a slave to the kitchen, but it makes me nervous to try and figure out what I can bring as a simple appetizer.

While at Walmart the other day I decided to just walk the market area to see if I could find some inspiration… I knew I wanted to use goat cheese, but wasn’t sure about much of anything else. My friend’s only instruction was to bring a little something we could munch on before dinner is served. After about 10 minutes of strolling I came across some stuffing mushrooms and figured it wouldn’t be the holidays without stuffed mushrooms. Here’s to you and yours…. Happy Thanksgiving!

Ingredients for stuffed mushrooms:

• stuffing mushrooms
• goat cheese (room temperature)
• cream cheese (room temperature)
• basil (fresh, chopped)
• smoked paprika

Directions:

1. Wash and dry mushrooms. With a small pairing knife cut around the stem of the mushroom, then with a spoon scoop the center out. Set to the side. 
2. In a bowl mix goat cheese and cream cheese together.
3. Mix basil into cheese mixture.
4. Preheat oven to 375 degrees Fahrenheit.
5. Line a baking sheet with aluminum foil. Set to the side.
6. Spoon a heaping tablespoon into the center of each mushroom. 
7. Place on the baking sheet.
8. Sprinkle the tops with paprika.
9. Bake for 20 minutes.
10. Place mushrooms under broiler for 4 to 5 minutes to brown the top.
11. Allow to cool for 10 minutes.
12. Enjoy!

It’s time for me to get in touch with my southern roots. I spent some time in Nashville, Tennessee recently and everywhere I went out to eat…. I was served a basket of freshly baked biscuits. I nearly died from happiness, they reminded me of the lovely rosemary buttermilk biscuits my southern Great Grandmother Presley used to make me when I was a little girl. I always remember her with her Fiskar gardening shears out in her backyard cutting fresh rosemary from her herb garden, that would eventually end up in our supper. It was those days that I look back on so fondly and wish I talk to her and ask who she learned to make biscuits from? Or why she choose to plant rosemary, since it’s so hard to cut? Who introduced her to Fiskar for the first time? Since I no longer have the luxury of talking to her, the next best thing I can do, is make a version of her biscuits. I am no longer going to let anything keep me from my baked biscuits, and luckily I have a rosemary bush growing in my backyard, just like Great Grandma Presley. Like her, I cut my rosemary with Fiskar’s Gardener: Platinum Series™ Smooth-action Pruner and am following in her footsteps in the kitchen too.

Since I had all these questions about the lovely gardening shears my grandmother treasured, I decided to do a little research…. this is what I found out:

• Fiskars turned 365 years old on October 31st 2014 and was founded in 1649 in Fiskars, Finland. Fiskars was founded in the Fiskars Village in Finland, which still exists today!
• Nearly 100 artists and designers currently live in the Fiskars Village. The creation of Orange Handled-Scissors was purely by chance.
• To use up extra plastic in the molding machine, left over from our orange juicer production, Fiskars created the first Orange Handled-Scissors. The color orange won out by two votes.
• Ideal for cutting stems and light branches.
• Self-lubricating, maintenance-free bearing drive.
• Fully hardened, precision-ground steel blade stays sharp, even through heavy use.
• Steel construction provides excellent durability.
• Softgrip® touchpoints enhance comfort and control.
• Easy-open lock protects the blade during transport and storage.
• Bypass blade style.
• Maximum cutting capacity: 5/8″ dia.
• Lifetime warranty

Ingredients for rosemary buttermilk biscuits:

• 2 – cups bread flour
• 2 – teaspoons baking powder
• 1/2 – tablespoon sugar
• 1 – teaspoon coarse sea salt
• 1 – teaspoon baking soda
• 1/2 – cup butter (cold- cut into tablespoons)
• 1 – tablespoon rosemary (coarsely chopped)
• 3/4 – cup buttermilk plus 2 tablespoons for brushing the tops

Directions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Line a cookie sheet with a non-stick baking mat or parchment paper. Set to the side.
3. In a large bowl sift flour, baking powder, sugar, sea salt, and baking soda together. Set to the side.
4. In a food processor, transfer 1 3/4 cups of dry ingredients and butter. Pulse together until crumbly. 
5. Mix rosemary into remaining dry ingredients, then add in the crumbly buttery mixture from the food processor. Mix well.
6. Make a well in the center of the mixture, and slowly pour the buttermilk into the center. 
7. Mix with a wooden spoon until the mixture comes together.
8. Pour the biscuit mixture on a lightly floured surface, and knead with floured hands until the dough comes together.
9. Pat the dough down as much as possible with your bare hands, then using a 3 inch circle cookie cutter, cut out as many circles as you can. 
10. Place biscuits on the baking sheet and gently brush each top with buttermilk.
11. Bake for 15 minutes.
12. Serve with butter and jam.

Buy a pair of amazing Fiskar gardening pruners…. by clicking here! Then make your own biscuits!

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

Directions:

1.  Cut sourdough loaves into 1 inch cubes, place in a bowl, and allow to sit over night.
2. Preheat oven to 373 degrees Fahrenheit
3. 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.
4. 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.
5. 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.
6. 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.
7. In a frying pan over a medium flame melt butter, once butter melts add in garlic and let cook for 4 minutes.
8. Add in the vegetable broth to the butter garlic mixture and cook for an additional 5 minutes.
9. Pour butter/garlic broth over stuffing mixture. Mix well to combine, careful because it is hot.
10. Place entire mixture into an oven proof baking dish.
11. Bake for 30 minutes.