Category: Recipes

Christmas Tree Cranberry Pecan Scones

Christmas Tree Cranberry Pecan Scones


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.

The Crispiest Potato Cakes

The Crispiest Potato Cakes


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.

Chocolate Calavera Cake

Chocolate Calavera Cake


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

Mexican Chocolate Smoothie Bowl


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


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.



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The Best Atole De Coco

The Best Atole De Coco


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?

Chickpea Rotini Pesto Pasta Salad

Chickpea Rotini Pesto Pasta Salad

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


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.


Click here to shop for Barilla Chickpea and Red Lentil Pasta

Tlacoyos de frijol y queso

Tlacoyos de frijol y queso


Tlacoyos de frijol y queso: an oval-shaped Mexican dish of pre- Hispanic origin made of masa, like a long football. They are thicker than fresh corn tortillas. Tlacoyos de frojol are stuffed with cheese and beans before being fried or toasted. They are served as an appetizers for celebrations or main meal. Topped with salsa verde and cotija cheese.

Today, as we kick off Hispanic Heritage Month from Sept. 15th to October 15th I can’t help but to think of all the delicious food Latino Americans make to celebrate our culture and preserve these traditions for our children. Latino food contributions are prevalent everywhere you look here in the United States! The delicious flavors of Real California Hispanic-style cheeses and cremas help elevate meals with quality, authentic ingredients. Let’s face it, we can’t have any type of celebration without QUESO Y CREMA! I always look for the Real California Milk seal, to reassure I’m getting authentic products made with sustainably sourced milk from family farms.

I like to think of food as a social connection, one where we can all agree. Studies show Mexican food as the most beloved cuisine in the country and it makes me happy to connect with people on that level by sharing my Mexican recipes. Recipes my grandparents shared with me that their grandparents shared wth them. Many generations of food knowledge passed down here to the United States to be enjoyed by you and me.


I hope you will jump in the kitchen over the next 30 days in celebration of Hispanic Heritage Month. Whip up these delicious Tlacoyos de frijol y queso. They are absolutely delicious and tie us both to our roots in Mexico and our feet in America.


Ingredients for Tlacoyos De Frijol Y Queso:

  • 2 cups masa harina corn flour
  • 1/2 teaspoon salt
  • 2 cups warm to hot water
  • 1/2 cup refried pinto beans
  • 1 cup Oaxaca cheese, grated
  • green salsa
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup crema con sal


Mix masa harina corn flour, salt and warm water in a bowl until fully combined. Knead for a few minutes until it feels soft and a bit springy. Should not be sticky or dry.

Cover masa with a damp towel and allow to rest for an hour.

Divide masa equally into 8 parts. Roll each piece of masa into a ball. Keep masa balls covered with damp towel while you work.

Preheat comal or griddle over a medium high flame.

Flatten a ball of masa between two pieces on plastic in a tortilla press or between two heavy books to form a circle.

Spread 1 tablespoon of beans on the inside center of the masa then sprinkle 1 tablespoon of grated Oaxaca cheese on top of beans. Fold masa in half to enclose the beans and cheese. Press the outer rim of the masa firmly with your fingers to completely seal. It should look like a folded taco.

Place Tlacoyo back on plastic in the tortilla press and shape each end into a pointy tip. Then slightly press again in tortilla press to flatten a bit, leaving the tlacoyo still a bit thick.

Place the Tlacoyo on the comal and toast for about 3 minutes, then flip it to the other side. Sprinkle 1 tablespoon Oaxaca cheese on the already toasted side and allow it to melt while the other side toasts. Once the cheese is melted flip the melted cheese side directly onto the comal and let it cook until it crisps. I’d say around 3 minutes.

Remove from comal and top with green salsa, 1 tablespoon cotija, and drizzle 1 tablespoon crema con sal.

Repeat until all are made.

Eat immediately.



Visit the RCM website for more amazing recipes using Real California Milk Hispanic Dairy!