We’re number ONE!  We’re number ONE!  I could say that being a REAL California girl. Me and Real California Milk share something in common, we were both born and raised in the golden state.  Does that make me part of the creme de la creme?  Well either way, since July is National Ice Cream month I wanted to come up with a yummy recipe that reflected my love for California and all the hard working dairy families that have made us number one in the country for total milk production.  In short, that means we are making A LOT of Ice Cream here in sunny California! Happy Ice Cream Month folks!

All photos taken by: Nicole Presley

Ingredients for Presley’s signature sundae:

1.75 – quarts vanilla ice cream with the real california milk seal on it.

2 – disks mexican chocolate coarsely chopped (I use Ibarra) (will measure out to one cup)

1 – cup pepitas coarsely chopped

1 – banana

2 – flour tortillas (I use Guerrero – fresquiricas)

1 – cup vegetable oil

1/3 – cup sugar

1 – teaspoon ground cinnamon

Place a  9 x 13 metal baking pan in the freezer and allow to chill.  At the same time place your vanilla ice cream in the refrigerator  for 10 to 15 minutes to soften.  While you wait for your ice cream to soften.  Chop chocolate and pepitas.

Take metal pan out of freezer and immediately fill with vanilla ice cream, chocolate and pepitas.

Mix well.  Then place ice cream mixture back in freezer for an hour to harden again.

In the meantime….. Let’s make the bunuelos.

On a plate mix sugar and cinnamon together and set to the side.

Over a medium flame in a small frying pan add oil and allow to get hot.  Take a cookie cutter of your choice and cut shapes out of the tortillas.

Then  add tortilla pieces to oil and fry on each side until golden brown.  Remove from oil and let rest on a paper towel for 30 seconds to drain off oil, then dip in sugar cinnamon mixture.  Set bunuelos to side to use in sundae once assembled.

Once ice cream is hard frozen again…. pull it out of the freezer.

Then cut two banana slices, and place in a cup. Scoop in some of the ice cream mixture and top with a bunuelo! That’s it….. your done! So addicting. Creamy. Chocolate. Cinnamon. Nutty. Crunch.

For the CREME de la CREME!

There is a lot going on at the MOCA these days.  The amazing Art in the Streets exhibit is up and transported me from a Blade Runner-esque scene to a Nordic wolf dream.  But amongst the graffiti Levi’s has teamed up with Foodbuzz and is sponsoring a film workshop all about food.  From now to July 14 the workshop will have various presentations highlighting 3-D filmmaking, editing, screen tests with cinematographers, sound design, lighting…. etc.

Futurefarmers designed a mobile farm right in front of the museum made of bikes and other mobile pieces.  The farm is being tended to by Tara Kolla of SilverLake Farms. Aaron Rose is going to shoot/direct a short film and workshop participants will help create a final cut of the movie.  The farm will stay on site til August 8th, then SilverLake farms will distribute the produce throughout the city.

In celebration of this new wave food movement.  Levi’s is hosting three nights of film followed by a reception at Cinefamily.  Wednesday 06/29 Cesar introduced by Suzanne Goin of A.O.C. and Lucques.  Thursday 07/07 Martin Scorcese’s Italianamerican introduced by Jon Shook and Vinny Dotolo of Animal Restaurant. Tuesday 07/12 The Grapes of Wrath introduced by Tara Kolla of Silver Lake Farms.  I can’t wait to go!  It’s going to be GOOD!

All photos taken by: Nicole Presley and Mando Lopez

Here are a few photos from Levi’s workshop:

A few pictures of my favorite pieces inside the Art on the Streets Exhibit:

I celebrate life everyday, but when there is a party to behold not only will I be there with bells on, I intend to have a BALL!  This past weekend one of my cousin’s turned 25, and held a theme party (hence the pink Marie Antoinette wig).  I wanted to make something sweet, simple and fun since she was having a candy bar along with a tribe of other sweets that included cupcakes and cookie sandwiches.  Donut Poppity Pops…  You are the winner!  The perfect hybrid between a lollipop and something cakey sweet!

Photos taken by: Nicole Presley and Mando Lopez

Ingredients for Donut Pops:

24 – glazed donut holes (I used Winchell’s)

24- small marshmallows (I use Kraft)

24 – lollipop sticks

1 – 11.5 ounce bag of milk chocolate chips or white chocolate chips or both (I use Nestle)

1 – cup dyed coconut…. any color you like

candy sprinkles

Take a small marshmallow and push it an inch down lollipop stick then place/push donut hole on top.  Repeat until all donut holes are prepared.  Set to the side.

In a double boiler, or in a pot with boiling water and a metal bowl sitting on top, add chocolate chips and wait until they get shiny, then mix with a rubber spatula.  Mix constantly until chocolate is melted smooth.

Then take a donut pop and dip it into the melted chocolate.  Then hold chocolate covered donut pop over a plate and decorate with candy sprinkles or coconut or whatever else your heart desires.

Line a flat surface with wax paper and place decorated donut pop down for chocolate to dry/harden.  Continue making the next one and so on.  Let dry for 3 hours depending on weather.  If it’s super hot in your kitchen place in refrigerator.

That’s it…your done!  Take them to a party or enjoy your Donut Poppity Pops at home!

LET THEM EAT DONUT POPS!

In celebration of Cinco de Mayo, I decided to post this guacamole recipe along with  flour tortilla chips.  This is the snack my family serves at every gathering.  Traditionally guacamole is served with corn tortilla chips, but oh my word it taste like heaven with flour.  Who doesn’t love a flour tortilla stuffed with avocado?  This is the perfect way for every one to enjoy this yummy combo.  Believe me it’s well worth the short time it takes to make the chips.  You’ll be lovestruck and so will your guests!

Ingredients:

2 1/2 – tablespoons minced jalapeno

5 – ripe Avocados from Mexico (cut in half)

1/4 – cup torn cilantro leaves

1 – teaspoon salt

1/2 – teaspoon black pepper

3/4 – cup chopped tomatoes

2/3 – cup chopped onion

1/2 – teaspoon chili flakes

1 – lime (juiced) (optional)

1 – cup vegetable oil

5 – flour tortillas (cut into 1 inch width long strips)

First start with the jalapenos, cut in half, discard stem and deseed. Mince.

Then chop tomato and onion and set to the side.

In a big mixing bowl add minced jalapeno, and avocado halves mash with a masher. Then add salt and black pepper and mix in with spoon.

Then add cilantro leaves, and mix in with spoon.

Now add chopped tomatoes and chopped onion. Mix in with spoon.

Lastly add chili flakes, and (optional) squeeze lime over top.  Then mix with spoon. You have yum yum guacamole!

Let’s make the chips!

Slice flour tortilla into 1 inch width long strips.

In a large frying pan, over a high flame add vegetable oil and allow to get hot.  Then add strips and let fry on each side for 30 seconds or until golden brown.

Take out of oil and let drain on a paper towel lined plate. Salt to taste.

Dip your warm chip into the guacamole and you are all good to GO!

ALL PHOTOS TAKEN BY: NICOLE PRESLEY

FELIZ!!!!!

* For the margarita please refer to my “Lime–Orange POW POW Margarita” recipe posted on March 21st.

There’s nothing better than lending your time.  I found that out the fun way.  A friend of mine heads the organization “LA CAUSA” and was informing me of all the wonderful things they are doing to redirect the entire community.  They have formed a program called “Green the east side initiative- sustainable communities in East Los Angeles.”  They are making glorious strides in the east LA vicinity.  Having their hands in everything green,  from installing solar paneling into homes around the area to converting a local liquor store into a organic vegetable marketplace.  How inspiring!  I am thrilled over the moon that this positive movement is finally happening in my neck of the woods.  My next question was “how can I help?”  Collectively we thought it would be nice to introduce a small lesson of healthy snacking to the youth, in honor of Earth day.  I decided spring rolls would be my first presentation.  Compact, full of veggies, easy to make and flavorful.  Turns out the students loved the delicious rolls and were also honored by a visit from Senator Ed Hernandez, O.D.

What a superb day!

Ingredients for Shrimp Spring Rolls:

12 – rice wrappers

3 – cups hot water

24 – cooked shrimp (cleaned, peeled, and cut length wise in half)

6 – large romaine lettuce leaves (cut down the middle)

1 – large portobello mushroom (sliced into 12 pieces)

1 – red bell pepper (sliced into 24 pieces)

1 – carrot (julienne into 36 pieces)

1 – cup red cabbage (sliced very thin)

1/2 – cup chopped peanuts

1/2 – cup fresh cilantro leaves

Pour hot water in a large pan, then add 1 rice wrapper. Allow to soak on each side for 5 seconds, or until it is soft and pliable.

Then pull out of water and spread on to work surface. In the middle place 4 shrimp halves.

Then add 1 lettuce leaf, 1 piece of sliced mushroom, 2 strips of bell pepper, 3 strips of carrot, a very small handful of red cabbage, a teaspoon of chopped peanuts, and a few leaves of cilantro.

Fold top and bottom of rice wrapper, then fold the sides totally covering the filling. Roll like a burrito. Eat immediately.

Ingredients for Dipping Sauce:

1 – tablespoon sugar

2 1/2 – tablespoons fresh lime juice (about 4 limes)

1 – tablespoon Mizkan rice vinegar

1 – teaspoon chili garlic sauce

1 – teaspoon soy sauce

In a small bowl add sugar, lime juice and rice vinegar. Stir until sugar dissolves.

Then add chili garlic sauce and soy sauce.

Give it a good stir. Perfect companion to the shrimp spring roll!

Here are a handful of photos taken during the demonstration.

Making the dipping sauce and introducing the portobello mushroom for the first time to some of the youth, who had no idea what it was.

Hands on and ready to sink their teeth into the shrimp spring rolls!

Healthy and colorful… beautiful if you ask me!

Some of the students along with counselor Gabe, myself, Robert Zardeneta and Senator Hernandez.

*LA CAUSA is currently looking for low income home owners in East Los Angeles who are interested in solar paneling. Please contact Robert Zardeneta for more information on the requirements: Robert@lacausainc.org

Ginger lime tea is my GO-TO drink.  I love when there is a fresh pitcher made in my fridge, I know I’m giving my body something good.  In addition to it being refreshingly satisfying, it also serves many health benefits.  Feeling constipated?  Ginger lime tea is the answer.  Nauseous or morning sickness?  Ginger lime tea will fix that.  Got a bad cough or cold?  Ginger lime tea will knock it out of your system.  High cholesterol a problem?  Ginger lime tea will lower it.  Got an upset stomach?  Ginger lime tea will settle it out in no time.  It’s the miracle tea.  It really is.  Eating something greasy and want a drink that will cut through the unctuous bits?  Ginger lime tea is the best.  I can’t shout it out any louder.  I don’t know why it’s not being served in every household?  You want to impress your friends with something different?  Try ginger lime tea, it’s so right.  There’s nothing better for you and it’s sweet tangy spice makes any meal more memorable.  It cleanses your palate and quenches your thirst at the same time.  It could be enjoyed warm or cold over ice.  I don’t know if you noticed, but I’m way into ginger lime tea.  Once you try it, you will be too.

Ginger Lime Tea Ingredients:

1 – large piece of fresh ginger (the size of your hand or slightly bigger)

9 – cups water

1 1/2 – cups fresh lime juice (around 20 limes)

12 – ounces honey

With the side of a spoon, peel/scrape ginger clean.

Once ginger is completely peeled, cut ginger into 1/2 inch pieces.

In a pot over a medium high flame, add chopped ginger and water.

Bring to a rolling boil, and allow to boil for 3 minutes.  Then take off flame and set to the side.

Now to juice the limes.  Cut limes in half and extract all juice from lime into a bowl.  Either by hand or with a citrus press.

In a 12 cup pitcher, add honey and fresh lime juice.

Then take a rubber spatula and stir together well.  Until honey and lime become one.

Last step. Pour ginger water into the pitcher to meet up with the honey lime mixture. Turns out they really like eachother. 🙂  Then give it a good swirl!  It will be potent and strong.

Pour into several cups and share with friends.

Myself, Antonette, Marisela, and Tonantzin

Pour me some more! PLEASE!

🙂 For a ginger limeade spritzer: In a cup filled with ice, pour half ginger lime tea and half sparkling water.  Simply Revitalizing!

Ginger Lime Tea

I’m very sneaky when it comes to margaritas.  I like to make them really potent, but so tasty, you’d never know how much alcohol is actually floating around in your drink.  My margaritas go down smooth, and serve as the perfect thirst quencher, give it a minute or two and you’ll be checking back on your own reality, as many of my friends do when slurping down my sweet gal Margarita.  Me and Margarita have been good friends for a long time. Margarita is the sassy co-pilot I call on board when I feel an itching for a wild adventure.  It doesn’t necessarily have to be my adventure… I’m easily pleased sitting back and observing the influence Margarita takes on others as well.  Whether good or bad, it’s always interesting to watch who can resist her seduction, and who is enthralled by her alluring ways.

Here’s a funny story I relive by telling…..

In my early twenties, I worked for a high end post production studio where lots of celebrities would come in and do voice over work primarily for animated films, cartoons, and commercials.  You could imagine the insane demands we had to meet to make these people comfortable.  Naturally it was my job to keep the entire studio well supplied with all happiness relating to food and drink.  With a giddy bounce in my step I took that ball and ran with it.  In addition to the many treats I would whip up on a daily basis, every Friday afternoon I would up my game with a bigger bang.  This usually involved my dear friend Margarita.  Long story short…One Friday afternoon, a HUGE celebrity we all know and love comes walking through the door.  Along with greeting this celebrity (that I will not name), I offer him a margarita on the rocks that I had just made.  He looks at me with a cheshire grin, and then stares at the margarita for a long time.  Inside I’m doing somersaults just talking to him, so the idea that he is about to enjoy something I made is exciting.  Then he turns back to me, and says “I’m sorry, that margarita looks so delicious, but I really can’t.”  Still enthusiastic I say “Of course you can. I made it just for you. It’s amazing. This margarita will fly you to the moon. Drink it.”  His eyes went puppy dog sad, but still kept his grin to be polite then said “Wow. I would love nothing more than to drink that margarita, but darling I really shouldn’t.”  Me being the young buck that I was I said “Alright…Let me know if you change your mind” with a tone still trying to persuade him.  As he walked into his studio a few of my co-workers come running out, and say to me “Are you out of your mind? Don’t you know he just got out of rehab for being an insane alcoholic? He crashed and spun his car out on Mulholland Drive.”   I felt bad for tempting him with my luscious margarita.  No wonder he stared at it like a hungry wolf about to attack his prey.  Too bad he couldn’t control his alcohol… he missed out on a super yummy margarita.

I had a birthday this past weekend, and a few of my friends and some family decided to join me for a toast.  Of course I made margaritas, and like always…EVERYONE was in LOVE with Miss Margarita.  Here’s a photo of my birthday festivities….

 

 

Margarita Ingredients:

3 – cups tequila ( I use Cuervo 1800, or Cuervo gold )

3/4 – cup Cointreau

3/4 – cup triple sec

1 – cup Rose’s sweetened Lime Juice

2 1/2 – cups margarita mix

1 1/2 – cups orange juice (I use Florida Natural- no pulp)

3/4 – cup freshly squeezed lime juice (about 12 limes) – I save the rinds of the limes to put inside of the margarita pitcher

salt (optional)

sliced oranges for garnish (optional)

ice cubes

In a 11 cup pitcher mix in all ingredients including lime rinds. Salt the rim of your glass (Optional), add ice cubes and pour in margarita. Garnish with orange slice.

CHEERS!