Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

Yes, that’s me with Chef Christina from Disneyland…. She taught me how to make the famous seasonal pumpkin twists to share with you. We had such a great time filming in front of the Haunted Mansion. Watch the video to see how easy this recipe is to make, and enjoy it at home.  I am also including a Strawberry version at the bottom of this post for during the year.

In addition to the pumpkin twists, I also got a sneak peak at all the cool make your mouth salivate treats that Disneyland pulls out of it’s witch hat during this ghoulish time of year. Did you know that all the treats on a stick are decorated by hand? And to make it double the fun both Disneyland in California and Disneyland in Florida offer the same snacks so both coasts can celebrate in the same spooktacular fashion! That Mickey is something of a wizard! There are also a few other new treats to the park. Try the sourdough pumpkin shaped bread loaf. Then there is the  debut of the Ursula cupcake, so good you may let her steal your voice.

Below is a photo guide to some of the best treats in the park, so you know exactly what to look out for! Happy HalloweenTime at Disneyland!

Ingredients for Strawberry Twists:

• 1/3- cup strawberry jam
• 1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
• egg wash (1 tablespoon water and 1 egg whisked)
• sugar crystals, for garnish

1. Bring the strawberry jam to room temperature.
2. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
3. Spread pastry sheet with 1/3 cup of the strawberry jam.
4. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
5. Place filled puff pastry in refrigerator for half hour.
6. Preheat oven to 400 degrees Fahrenheit.
7. Line a baking sheet with a non-stick baking mat.
8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down. Watch video to see exactly how.
9. Using a pastry brush, brush tops with egg wash. Sprinkle with sugar crystals.
10. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes.
11. Enjoy!

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

I’ve got it!  The perfect dish to serve at your Halloween party, Mexican Poutine Smashers are everything you ever wanted in a finger food and more.  I am proud to present this special Halloween webisode using Idaho Fingerling Potatoes as my base and topping them with barbacoa and Oaxaca cheese.  Watch the webisode for further instruction, and lots of tricks and treats!  Stick around until the ugly witch flies away…..

Ingredients for Mexican Poutine Smashers:

• Idaho Fingerling Potatoes
• olive oil
• sea salt
• barbacoa
• shredded Oaxaca cheese

Ingredients for barbacoa:

• 1 – can chipotle peppers in adobo sauce
• 1 – onion
• 5 – cloves galic
• 6 – limes (juiced)
• 1/3 – cup apple cider vinegar
• 2 – cups beef broth
• 5 – pounds chuck beef roast
• 4 – bay leaves

Directions:

1. Add chipotle peppers, adobo sauce, onion, garlic cloves, lime juice, apple cider vinegar, and 1 – cup beef broth to blender. Blend until smooth. Set to the side.
2. Pour additional 1 cup beef broth to slow cooker, place the chuck beef roast to the broth, and add in the bay leaves. Pour the chipotle pepper blend over the meat.
3. Cover the slow cooker with the lid and cook on low for 10 hours.
4. When meat is done, shred with two forks for the perfect batch of barbacoa.

THANK YOU to Idaho Potato Commission for your support.  A HUGE, grateful thank you to the most wonderful crew EVER! This one was a lot of fun to make!

• Mando Lopez: Director
• Tony Molina: Director of Photography
• James Ford: Editor
• Leeann Chavez: SPFX Make-Up
• Janine Presley: Sound
• Kristen Warren: Wardrobe and Positivity Ambassador
• Suki Ewers: AC
• Jeshua Viveiros: Set Assistant and “Mummy”

Disclosure: This video was sponsored by the Idaho Potato Commission.

The deep creases and valleys that fold in the skin of Tommie’s hands tell me she has been rolling tortillas for most of her life. Hands against the wooden rolling pin to serve her family something warm comfort. The glutenous dough soon rolls out to a flat disk and cooks on a the blazing hot comal becoming a pillowy light flour tortilla. I remember as a child her husband (Charro) use to tell me that the flour tortilla was all you needed in order to eat, by tearing it into pieces you could shield your fingers with each piece and scoop the food right into the center. No need for a fork or spoon, we had flour tortillas.

My grandfather recounts the days of his poor mother making flour tortillas to feed her 5 children, even though she had nothing to put inside. My grandfather worked on the streets all day as a young child during the depression, just to be able to bring home a few cents to help feed the family. Having a single tortilla for dinner was a big deal, because a lot of times they just went to bed hungry. He says if they were lucky enough to have a pot of beans to go with the flour tortilla… that was considered a feast.

I listen to Mando’s mom Martha talk of how her Mom use to wake up every morning at 5 a.m. in Mexicali to make her husband fresh flour tortillas before he went to work in the morning, and how Martha adopted that same ritual once she got married. She goes over the fine details of what her husband ate in the morning, and how the left over tortillas became his burrito for lunchtime, and if his co-worker was lucky she would send him one too.

Each of these stories all hold ties to a struggling time, but are also retold as if they were the best time of their lives. I think the homemade flour tortilla has that sort of captivation over Latinos, it’s hard not to smile when you think of them. I know they certainly have a grip on me.

A few weeks ago Walmart asked me to celebrate Hispanic Heritage Month with them, by creating a recipe. I thought what food really identifies where I come from? Where do my food roots begin? The first thing that came to mind was the treasured flour tortilla. I bought all the ingredients for this recipe at Walmart, and am happy to share it with you. Here’s to family traditions and keeping those roots alive, even if only through a recipe.

Ingredients for flour tortillas:

• 1 1/2 – cups all purpose flour
• 1 – teaspoon salt
• 1/2 – teaspoon baking powder
• 3 – tablespoons lard
• 1/2 – cup warm water

Directions:

1. Sift flour, salt and baking powder together.
2. Add in lard. 
3. Using your hands mix lard into flour until crumbly about 2 minutes. 
4. Slowly pour in water and knead dough until you have a big ball of smooth dough. 
5. Then cover dough with a cloth and let sit on countertop for 2 hours. 
6. Heat a comal.
7. Then divide dough into 6 equally sized balls. 
8. On a floured surface roll each ball out into a thin round disk. 
9. Place dough on hot comal and cook for 20 to 30 seconds or until brown spots form on white dough. The tortilla may puff, with the back of a spatula press it down. 
10. Cook tortilla on other side.
11. When done, store in a cloth and eat warm. 
12. Enjoy!

Here is a quick video on how to roll them and cook them: 

It’s that time of year where every germ known to man wants to be your friend. Awww I dread the stuffy nose, and pounding headache of a cold or flu. There is nothing worse then a cold that makes it hard to breathe or sleep. As much as we have zero desire to engage in these unkind happenings…. most of us are destined to experience it anyway. Instead of avoiding the situation, I just go right ahead and face the music… even if it is to the beat of a running nose. I’d rather be safe than sorry, so I stock up before the uncomfortable illness hits.

Walmart has all the cold and flu supplies I need. I run up one aisle and grab kleenex, then look for the sign that says “cold and flu” and see what I think is the best remedy for me and my family. I like to have Airborne on hand in the event someone comes into the house that might be sick. Just plop it in water and this gets my defense up and helps keep the adults in the house healthy. I give my son Oscillococcinum, a homeopathic medicine the second I hear him sneeze or complain of not feeling well. If used at the first sign of a flu, it will help reduce the symptoms. I also like the Mucinex that you can drink like a hot tea, it has seriously helped me in the past, and hopefully will work wonders again now that I need it, as I am officially sick as of today. Last but not least I head to the grocery section and get a packet of chicken, dried chiles, garlic, onion, limes, and anything else I think will smash the cold right out of me. Here is a simple get well Mexican soup that is made really quickly, and yet so tasty. Drink lots of water and try and get well soon.

Ingredients for get well soon Mexican chicken soup:

• 1 – tablespoon olive oil
• 2 – carrots (peeled and sliced)
• 1 – onion (sliced big)
• 4 – garlic cloves (smashed whole)
• 1 – dried chipotle chile (sliced)
• 4 – cups chicken broth
• 1 – pound chicken breasts (sliced into strips)
• green onion (sliced)
• lime
• avocado (cut into chunks)
• cilantro
• salt and pepper to taste

Directions:

1. Add olive oil to a pot or dutch oven. Place over a medium flame.
2. Add in carrots and onion and sauté for 10 minutes.
3. Add in garlic and chipotle pepper slices. Cook for an additional 5 minutes.
4. Add in chicken broth and bring to a boil. 
5. Once chicken broth is boiling add in chicken breasts slices. Cook chicken in broth for 6 to 7 minutes. 
6. Ladle soup into bowl, then top with green onion, a squeeze of fresh lime, avocado, cilantro, and salt and pepper.
7. Enjoy!

Fall apples: I picture the shiny apples of fairy tales, a long wind ruffling through the tree branches, crunchy leaves that break under my feet, and crisp clear night skies touched with notes of frosty bites that sting the skin. That’s my version of Fall as it weaves in and out of my memory.  I devote my hours housed in my baking kitchen atop a generous heap of various types of apples. I buy every color I can find at Walmart.  The tempting fruit spheres come in hues of the season: yellow, green, and red. Take your pick, my fine pretty, as they are super affordable.   What I make depends on my mood.  Once upon a time it could be a lovely apple tea, or happily ever after applesauce. If the witch’s broom touches down on the ground she might be in search for a candied apple. Perhaps if I bake an apple crisp I will attract every mouse, bear and rabbit to wait at my back door till I serve them each a scoop. I could make mountainous apple fritters that will serve as hiding places for the tiny sprites that live among the pines. Or maybe I should feed the little girl inside of me that is always chanting “apple coffee cake, apple coffee cake, apple coffee cake….” How could I ignore those precious wishes? I take whole grain flour and mix it with apples and other sweets for the most amazing tasty wholesome cake that just might wake me from my dream, because surely this is the cake of my dreams. Now just to figure out how to get the cake out of that darn tube pan.

Ingredients for whole grain apple coffee cake:

• For the topping: 3/4 – cups brown sugar (packed)
• 1/2 – cup chopped pecans
• 1/4 – cup old fashioned oats
• 1/2 – cup whole wheat flour
• 1/2 – teaspoon ground cinnamon
• 1/4 – teaspoon sea salt
• 6 – tablespoons cold butter (cut into 1/2 inch pieces)
• For the center: 1/4 – cup brown sugar
• 1 – cup chopped pecans
• 1/4 – teaspoon ground cinnamon
• For the cake: 2 – cups sugar
• 3 – eggs
• 1 – tablespoon vanilla extract
• 1 1/2 – cups vegetable oil
• 1/4 – cup orange juice
• 3 – cups whole wheat flour
• 1 – teaspoon baking soda
• 2 – teaspoons ground cinnamon
• 1/4 – teaspoon salt
• 1/2 – teaspoon powdered ginger
• 3 – cups chopped apples (peeled and cored)(about 3 to 4 apples)
• 1 – cup shredded sweetened coconut
• For the icing: 1 – cup powdered sugar
• 4 – tablespoons Cacique’s crema Mexicana

Directions:

1. Preheat oven to 325 degrees Fahrenheit.
2. Spray a tube pan with a non-stick baking spray. Set to the side.
3. For the topping: In a bowl combine brown sugar, pecans, oats, whole wheat flour, cinnamon, and salt. Mix with a fork to combine. Then using your fingers mash cold butter into dry mixture until it forms into little crumbs the size of peas. Place in the fridge until ready to use.
4. For the center: In a bowl mix brown sugar, pecan and cinnamon together. Set to the side until ready to use.
5. For the cake: In a mixer add in sugar, eggs, vanilla extract, vegetable oil, and orange juice. Mix to combine completely.
6. In a bowl sift whole wheat flour, baking soda, cinnamon, salt and ground ginger together. Slowly add dry mixture to wet ingredients until combined.
7. Add in apples and coconut. Mix until completely combined.
8. Pour half of cake batter into greased tube pan.
9. Sprinkle center mixture into top of batter. 
10. Top center mixture with remaining batter.
11. Smooth the top of batter with a spatula, then top cake batter with topping reserved from the fridge.
12. Bake cake for an hour and a forty minutes.
13. Remove from oven and let cool on cooling rack until completely cooled. I like to let it cool over night. 
14. Remove cake from tube pan (see video below on how to remove cake from tube pan) and place on a cake stand. 
15. For the icing: Whisk powdered sugar and crema Mexicana together. Drizzle over the top of the cake and let stand for 10 minutes before slicing. 
16. Enjoy! 

Watch this quick video on how to remove cake from tube pan!

I always knew when we were going to have steak picado in my house. My grandfather who was a butcher for most of his working life would bring home a sirloin steak and cut it into cubes. This ritual was usually followed with him chopping up bell peppers, tomatoes, onions, and jalapeños. A little drizzle of oil would carefully get circled into the hot pan and then a sizzle of raw meat quickly followed as it touched the scorching cast iron pan. I would unfailingly offer my services, and he would respond by telling me ” just sit down and keep me company, or you can wash the dishes as I cook.” I would do a little of both, as I looked over my shoulder trying to learn the tricks of the trade. He was such a creature of habit with the routine sprinkle of spices on the meat… a pinch of cumin, oregano, and salt.  While the meat simmered he would start on the rest of the meal and make a starch as an accompaniment, usually a pan of refried beans. At the time I wasn’t a fan of beans, so considering that I was his co-pilot (or as my aunts and uncles referred to me: spoiled granddaughter ) he would make me a small side of fideo, or conchas, or estrellas to eat with my soon to be made steak picado. That’s the way I came to love it as a young kid, and still crave the pasta companion to this day with my steak picado. A few years ago, I decided instead of making the pasta on the side, why not add it directly into the steak picado? This would allow for the pasta to soak up all the flavor of the liquid and I would be able to satisfy the best of both worlds in one pot. Fortunately for me Barilla has a wide selection of high quality pastas to choose from, sometimes I may add a handful of cut spaghetti, or stelline (little stars), or shells, or elbows, or collezione. They all work and they all have that special taste that takes me right back to being a little girl eating steak picado and pasta with my Grandpa.

Ingredients for Steak Picado Pasta:

• 2 to 3 pounds sirloin steak (cut into 1 1/2 inch cubes)
• 1/2 – teaspoon ground cumin
• 1 – teaspoon salt
• 1/2 – teaspoon dried oregano
• 1/2 – teaspoon black pepper
• 2 – tablespoons olive oil
• 1 – onion (chopped)
• 1 – yellow bell pepper (sliced into 1/2 inch pieces)
• 1 – red bell pepper (sliced into 1/2 inch pieces)
• 2 – jalapeños (stems removed – sliced in half)
• 5 – garlic cloves (roughly chopped)
• 4 – tomatoes (chopped)
• 3 – bay leaves
• 1/2 – teaspoon chile flakes
• 2 – cups beef broth
• 1/2 – pound Barilla pasta (I used collezione)

Directions:

1. Add meat to bowl and sprinkle with cumin, salt, oregano, and black pepper. Mix with hands. 
2. In a large cast iron pan or dutch oven over a medium high flame add in olive oil. Allow to get hot.
3. Add in cubed steak and sear on each side until browned about 2 minutes. Remove meat from pan and set to the side. 
4. In the same pan sauté onion, yellow bell pepper, red bell pepper, jalapeños, and garlic for about 10 minutes or until onion is slightly translucent. 
5. Add in tomatoes and cook for an additional 5 minutes.
6. Add browned meat back to the pan with sautéed veggies. Mix to combine. 
7. Add in bay leaves, chile flakes, and beef broth. The broth should just barely cover the meat. 
8. Bring the mixture to a boil, then cover with a lid, and lower the flame to a simmer. Cook for 40 minutes.
9. When the meat is close to being done, cook pasta according to box. 
10. Then remove from water and add directly into steak picado. 
11. Mix it in to combine. 
12. Serve and enjoy!

Follow my pasta dishes with these hashtags:  #PastaATúEstilo and #ItsPossibleWithBarilla

Disclosure: This is a sponsored post on behalf of Barilla, however,  my opinions are entirely my own, and I have not been paid to publish positive sentiments towards Barilla or their products.

Have you tried Del Real Foods? This is my story…. I had seen it around at various markets but for some reason didn’t pull the trigger. I don’t know if the products were too new to me, or if I was waiting to try a sample before I decided.  Then a few days later, I was at my sister in law’s house and she was raving about Del Real Food. She told me she buys the beans and rice, and is a serious fan of the salsa as well. That’s it, I got the endorsement I was looking for.

A few weeks later Del Real Foods sent me a party in a box to sample and taste for myself. I couldn’t believe the selection of beautiful traditional Mexican dishes to choose from.

• Carnitas
• Chile Verde
• Barbacoa
• Grilled Chicken
• Salsa de Molcajete Verde
• Salsa de Molcajete Roja
• Beef Tamales
• Pork Tamales
• Cheese Tamales
• Chicken Tamales
• Al Pastor Pupusa
• Chipotle chicken tinga
• Pupusas
• Mexican Rice
• Refried Beans
• Shredded Chicken
• Shredded Beef

I sampled the carnitas, shredded beef, pupusas, vegetarian tamales, and the beans. I couldn’t believe these were foods I had bought already packaged at the market. They tasted  as if my grandmother had made these dishes herself.    I want you to sample Del Real Foods if you haven’t already…. hence the GIVEAWAY!!!!

Del Real Foods, a California-based company, offers authentic taste that is gluten free and trans fat free. Del Real Foods are cooked in small batches over an open-kettle.