I’ve been dying to make a cinnamon rolls since Christmas time, but that thing called ‘life’ hasn’t allowed me the time to get the yeast rising. I decided Valentine’s would be the little space of time I’d sock away to enjoy the craft of making Cinnamon Roll Hearts, as a gift to myself and the ones I love.(more…)
Category: Pistachio Creations
Crudités And Serrano Cilantro Pesto
I enjoy hosting people over at my house, but as you know hosting requires serving, cleaning up, pouring drinks, changing the music selection and so forth. Sometimes you get so wound up in attending to people that you actually don’t have time to sit down and enjoy your company. (more…)
I have a friend who is getting married in a couple of weeks and asked me to make a fancy appetizer for her bridal shower. She said she wanted something super tasty, simple, in season, and then she threw in the words “elegant and stylized.” I pondered this idea for a while and wondered what I could come up with. I never want to disappoint a bride, especially in her glorious moments of celebration. My thinking cap was running on overdrive when the idea of grapes crossed my mind. Grapes are in season and super tasty right now, that was all I needed to get the ball rolling. I started looking around my local markets for grapes. I’m the type of person that will pick a grape from the package before I purchase a bag, clean it on my clothes, and plop it in my mouth to measure how sweet they are. I walked into Walmart and lo and behold was a huge display of grapes. I ran over and scanned the wide variety they had…. seedless, organic, table, seeds, champagne, green, red, and black. Hmmmm, choices. I settled on black seedless grapes, not only would they add a pretty color to my appetizer, but they were the most flavorful.
I personally love grapes paired with nice cheese and must admit to eating that combo quite often while I work or watch television. But I wouldn’t be any kind of friend if I just plated the two and served them that way. Once I was back in my kitchen I started to experiment with cheese and grapes…. here’s what I came up with. I pinched a bit of goat cheese and patted it flat in my hand, then carefully rolled the grape in the center of the cheese till it was fully encased, then I encrusted it in chopped pistachios for a wonderful little nibble. That’s it, 3 ingredients and the brides wishes were met!
Ingredients for grape goat cheese pistachio nibbles:
- black seedless grapes
- goat cheese
- shelled pistachios (chopped)
- Rinse and dry grapes.
- Remove each grape from stem/vine.
- Take a teaspoon of goat cheese and pat it in the palm of your hand to create a flat surface.
- Place a grape in the center.
- Then carefully roll the cheese around the entire grape until fully covered.
- Place covered cheese grapes on a plate and store in fridge while you work on all the other grapes.
- Chop pistachios.
- Then roll each grape in chopped pistachios to coat.
And if the recipe is not enough for you grape lovers…. here is a quick video on how to make grape jelly in 30 seconds:
If you’re anything like me then you need some spice to bring the Thanksgiving table to life. This stuffing will do that and then some. The chorizo works well with the pistachios and pears, adding a subtle taste of sweet to the potent taste of spice. It’s seriously perfect for turkey and will be a real treat if sitting next to a batch of sweet potatoes or cranberry sauce. I posted my recipe over on the Babble site, click here for the recipe. You’ll be happy you did.
Do you ever wake up inspired? Just itching to expand? Wanting to get yourself in the kitchen, experiment and get dirty? I was having one of those days. It usually comes when I want something sweet. The air was perfect, the sun was shining through the window, I was playing my favorite music, completely focused on the tart at hand with good vibes all around me. I had all the ingredients in the house for a fig tart and I was making it happen. I could hear my phone making a faint sound from the other room, and something told me to check it. I wiped my hands down and scrolled through my phone. It was an email from Latina Bloggers Connect sending me the AWESOME news that Sprint had chosen me as one of the ambassadors for a sponsorship to Blogalicious in VEGAS! Jumping up and down, excited and acting like a clown, I ran back to the kitchen popped my pistachio cream fig tart in the oven and waited for it to be ready. I hit the jackpot twice, not only was I going to Blogalicious, I was going to have my fig tart to celebrate too. (In Oprah voice) Thank You Sprint!
Ingredients for Pistachio Cream Fig Tart:
1 – 17.3 ounce package of Pepperidge Farm Puff Pastry (2 sheets)
1 – cup powdered sugar
1 – teaspoon almond extract
1 – 8 oz package of cream cheese (room temperature)
6 – tablespoons of fig jam
20 – black mission figs (sliced in half)
1 – egg
1 – tablespoon of water
This recipe makes 2 tarts
Bring puff pastry to room temperature.
Preheat oven to 400 degrees fahrenheit.
In a food processors combine pistachios and powdered sugar. Pulse until the pistachios are a fine crumb. Then add in almond extract and cream cheese. Pulse until all is evenly combined. Remove from food processor and set in a bowl to the side.
Lay one puff pastry sheet on a lined cookie sheet, and spread with 3 tablespoons of fig jam. Make sure to leave a 1 inch frame all along the edges.
Then take a teaspoon of the pistachio cream and drop it in a dollop then take another until you have 10 dollops in a row. Top each with a half of fig.
In a little bowl make an egg wash by mixing egg and water together. Then brush edges of pastry with the egg wash.
Place in the oven and bake for 25 minutes.
While your first tart is baking, prepare the next one with the rest of the ingredients. Or you could cut the other sheet in half and make two small ones. I ended up doing this for a total of 3 tarts. One large one and two small ones. 🙂 Same baking time.
Disclosure: Thank you Sprint and Latina Bloggers Connect …. Blogalicious was a grand time and I am grateful for the sponsorship. Recipe and opinions are my own.
I find it interesting when my Mom recounts the days of her youth. She tells it in a very matter of fact tone. For the most part it was an unfair childhood, but the way my Mom paints it you can tell she never felt sorry for herself. I’m the one who gets crushed for her when I hear what she lacked. One of the things I remember her telling me was that she never had money to eat in the cafeteria at school when she was a little girl. She says they use to serve a rice dish with meatballs and gravy on top and it always smelled delicious, but not once did she ever try it. When I started cooking I decided it was time for my Mommy to have her meatballs and gravy over rice. Thank the cafeteria chief for making a simple child-proof dish that I jumped all over and vamped into an adult plate. I added Wonderful Pistachios to the meatballs and rice to give it an extra bite of flavor. My Mom use to love this dish before she became a vegetarian, but my man and our son think this is one of the best things I make. 🙂 Enjoy!
All photos taken by: Nicole Presley and Mando Lopez
Ingredients for meatballs:
1 – pound ground beef
1 – pound ground pork
1 – egg
1/4 – cup chopped green onion
1/3 – cup Wonderful Pistachios (shucked and chopped)
1 – heaping tablespoon of minced garlic
1/4 – cup fresh cilantro leaves
1/3 – cup chopped mushrooms
1/4 – cup bread crumbs
Salt and pepper to taste
Using your hands, mix all ingredients in a bowl. Then grab a small handful of meat mixture and roll into a ball. Repeat until done. Set to the side.
Ingredients for pistachio rice:
1 – tablespoon minced garlic
1/2 – cup onion
1 1/2 – cup long grain rice
1 -tablespoon toasted sesame seeds
1/3 – cup Wonderful Pistachios (chopped)
1 -teaspoon salt
1 -teaspoon black pepper
3/4 – cup peas (optional)
3 – cups chicken broth
Over a medium high flame add butter and garlic to a sauce pan with a lid. Melt butter, then add onion and rice. Mix until rice starts to brown. Then add sesame seeds, chopped pistachios, salt & pepper and mix well. Add peas if you like. Wait until rice is very golden brown. Then add chicken broth and bring to a boil. Once broth starts to boil, lower flame to low, and put the lid on the rice. Cook the covered rice for 20 minutes. Then remove from flame and set to the side.
While your rice is cooking, let’s start the gravy.
Ingredients for gravy:
4 – tablespoons butter
1/2 – tablespoon minced garlic
1/2 – cup chopped onion
1/2 – cup chopped mushrooms
2 – cups beef broth
1 – tablespoon corn starch
1/8 – cup water
In a small sauce pan over a medium flame add butter and allow to melt. Then add garlic, onion and mushrooms. Saute until onions are soft. Then add beef broth and bring to a boil. Once broth is boiling get a small cup and fill with water then add corn starch and mix until corn starch is completely dissolved. Now add corn starch water to boiling broth onion mixture. Mix well. Broth will thicken and remove from flame.
Lastly… over a medium flame take a large frying pan and add 1 tablespoon vegetable oil, and allow to get hot. Then add your reserved meatballs and cook on each side for 5 to 7 minutes or until cooked all the way through.
That’s it your done. I like to add a piece of pineapple to the plate for the perfect touch of sweetness! You could enjoy this dish either way!
No compensation was received for this post. I was provided with a sample of Wonderful Pistachios to aid this recipe. The recipe and opinions are my own.