Disclosure: This post is sponsored by Latina Bloggers Connect and California Sweetpotatoes. All opinions and recipe are my own.

It’s a vivid memory that drives me to write this post. I had to be about 25 years old at the time of this story and I was sitting in a diner in NYC. The windows were fogged up due to the humidity and heat outside while the cool air blow around the restaurant making it a cool haven. A cat slipped by me under the table and made a bed on my feet. I don’t remember the name of the place other than it was the name of the lady who owned the joint. What I do remember clear as day is eating sweetpotatoes for the first time mashed into a thick puree sitting next to a perfectly grilled piece of chicken. The introduction of this fine sweet papa was all I needed, to know that it would be a flourishing relationship, and I would make it my business to go down every avenue the sweetpotato traveled. I have picked up many fun facts along the way. For instance, “sweetpotato” is one word, and has more than a day’s worth of vitamin A. Or did you know sweetpotatoes are grown in the sand and not in the dirt and are naturally sun cured on the vine before harvest?

Fast forward to present day, and I open my front down to the chirping of a bell that the UPS man on the other end is pushing. To my delight he is carrying a big box of sweetpotatoes. As I sign my name across his screened pad, my mind has drifted to a far away place of sweetpotato possibilities, and they are endless. Endless I say. Oh the joy…. What shall I make? What shall I make? I could make sweetpotato pancakes. No, too simple. I could make sweetpotato flan. I think I got something like that on my blog already. I could make sweetpotato en tacha sauce for dia de los muertos…. Too soon for that. I could make sweetpotato churros. I can’t find my churro tool to press them out into the long logs, bummer. I could make sweetpotato churro waffles with cajeta and candied pecans on top. Bingo! The winning idea took flight. Here is my waffle recipe… hope you like it.

Ingredients for sweetpotato churro waffles:

• 1 – sweetpotato  (small sweetpotato peeled and cut into 2 inch rounds) (you will need 1/2 cup sweetpotato puree)
• 2 – egg yolks
• 1 1/2 – buttermilk
• 3/4 – cup butter (melted)
• 1 1/2 – teaspoons vanilla extract
• 1/4 – teaspoon cinnamon
• 2 – cups flour
• 1 – cup sugar
• 3 1/2 – teaspoons baking powder
• 3 – egg whites
• cajeta
• candied pecans

Directions:

1. In a small pot filled with water over a medium flame, bring water to a boil.
2. Add in sweetpotato rounds and boil for 25 to 30 minutes or until fork tender.
3. Drain water from sweetpotatoes and mash into a puree.
4. Preheat waffle iron by turning it on.
5. In a large bowl whisk egg yolks, buttermilk, butter, vanilla, and 1/2 cup sweetpotato puree together. whisk until batter is smooth. Set to the side.
6. In a large bowl sift 1/8 teaspoon ground cinnamon, flour, 1/2 cup sugar, and baking powder together.
7. Mix wet ingredients (buttermilk/sweetpotato) with dry ingredients (flour/sugar), and mix until completely combined. Set to the side.
8. In a mixer, whip egg whites until peaks form.
9. Then gently fold the egg whites into the waffle batter. 
10. Pour 1/4 cups of batter onto the waffle iron. 
11. Cook for about 4 to 5 minutes. 
12. Then repeat with more batter until all done.
13. In a large bowl mix 1/2 cup sugar and 1/8 teaspoon cinnamon together.
14. Dust waffles off with sugar cinnamon mixture.   
15. Stack up waffles and top with cajeta and candied pecans!
16. Or if you prefer your sweetpotato churro waffles plain…. here is an option without the cajeta. 
17. Enjoy!

There are some friends that you casually know, and then there are some friends that you trust with all your secrets, dreams and fears. I am lucky to have the latter with my 3 dearest friends Monique of Curves and Chaos, Denise of PearMama, and the lovely Kathy of Crafty Chica. Last year around this time the 4 of us ventured out to Lake Powell for a week of adventure in the desert heat. We went under the guise of exploring the active outdoors, when in reality we were really building the foundation of an amazing lasting friendship.

We couldn’t allow for the adventures to end there, and knew we wanted to continue to collaborate but didn’t know how or when that would happen. A year later we are ready to start a themed monthly post under the name of “Blog Amigas,” and are starting this month with Back to School. I am thrilled to introduce you to these 3 beyond talented ladies (I’m sure you know their blogs already) whom I love with all my corazon and I know they love me back! Here’s a picture of the four of us below.

Blog Amigas want to suggest some great BTS looks, make your pencils be one of a kind, braid that hair neatly, and eat like little kids do!

Monique  / Curves and Chaos takes us through 7 different looks on what to wear for Back To School.

Kathy / Crafty Chica shows us how to add puffy paint + pencils = coolest pencils ever!

Denise / Pearmama makes oilcloth barrettes and then demonstrates how to do a braid updo like a princess.

Me / Presley’s Pantry I made quesadillas for my son’s lunch box as an easy meal that I know he’ll eat.

My day starts at the crack of dawn these days, it seems my heart has it’s own race going on and it is pumping full of energy the second I open my eyes.  I’m ready to go with a million things passing through my mind of what needs to get done. I’m not sure if it is the adjustment of my son going to school, or if I have decided to really make the most of my time. I think it may be a little of both. With that said I am going to make the slow cooker my new friend and have it do most of the work for me so I could get other stuff done. Take something as easy as a pot roast and think of all the possibilities that can come from a pot roast turned to shredded beef. First and foremost I think of a shredded beef torta with a little au jus from the meat soaked into a fresh bolillo…. oh yeah…. I’ll let my mind ponder that for a while. Then I could turn that pot into a plate of machaca for breakfast, or a quick plate of soft tacos for lunch. I’ll have something on hand to feed my son when he comes home from school. I’m telling you my mind is everywhere these days, but the one thing I don’t have to think about is where I’m going to be able to get all of these ingredients for this recipe, because I already know the answer…. Walmart.

Ingredients for shredded beef tortas:

• 4 to 5 – garlic cloves
• 1 – onion (sliced)
• 3 to 5 – pounds chuck pot roast
• a pinch of oregano
• salt (to taste)
• pepper (to taste)
• a pinch of chile flakes
• 3 – cups beef broth
• bolillo

For directions watch the video posted above. 

“Chop, chop, chop”…  I’m singing the noise of the knife hitting the cutting board that I use for my chopped salad.  This repetitious chopping sounds like a symphony to my ears knowing a lovely salad will be stacked up high in a bowl as soon as I get it all sliced, diced, and slivered.  I’ve come to crave my salami chopped salad more then I want to admit and thus far have only made it for my immediate family.  I think it’s time to spread the lettuce wealth around and unleash it on my blog.

As you know Labor day is around the corner, and everyone I know is getting their last of the Summer Ya-ya’s out, me included!  When my family potluck sheet stumbled upon me and I was forced to pick a dish to bring way in advance, I signed up for my chopped salad. I know it can be severed as a great side with anything else that is being served, or it works well as a little appetizer, or it has enough star power to steal the whole show. Yes, I’m still talking about the salami chopped salad.  I have even made a vegetarian version for my Mom a few times.

So there you have it folks, I’m taking a chopped salad to my family Labor day potluck. Check out the recipe, you may want to chop some salad yourself.

Here’s the best part:  I can get everything I need for my most spectacular salad at Walmart. They got it all.

Ingredients for salami chopped salad:

• 1 – head iceberg lettuce (sliced thin)
• 1/2 – head purple cabbage (sliced thin)
• 1/2 – cup mozzarella cheese (grated)
• 1 – cup salami (sliced thin)
• 1/2 – cup yellow raisins
• 1/2 – cup pistachios (roughly chopped)
• 1 – peach (sliced and chopped)
• 1/4 – cup pepperoncini (sliced thin)
• 1/2 – cup green olives (chopped)
• 1/2 – cup cucumber (sliced and slivered)
• Italian dressing
• Red bell pepper (sliced into slivers)

Directions: 

1. On a large cutting board slice, chop or grate all ingredients. 
2. Place ingredients into a bowl and toss with salad tongs or with your hands.
3. Drizzle top with a little bit of italian dressing just to taste.
4. Top with red bell pepper slices. 
5. Enjoy!

For more Labor Day recipe ideas click on the links below!

• Lemony Basil Orzo Pasta Salad
• Creamy Chicken Artichoke Casserole
• Key Lime Pie
• Red White And Blueberry Angel Cake
• Mac and Cheese Deep Fried Bites
• Jack Daniel’s Smoked & Grilled Burgers
• Easy Labor Day Picnic
• Mango Chicken Skewers
• Cookie Ice Cream Bowls
• Garlic Sauteed Sugar Snap Peas
• Frozen Berry Lemonade

Set the alarm clock, it’s back to school time. Time to get all our ducks in a row and let the freedom of Summer go. I’ve been looking forward to my son going to his new school (he started Kindergarten) and feel like I’ve been preparing since spring when we found out he was excepted to one of the best schools in the entire city. Since the school was new to me and I wasn’t sure how they went about serving lunch, I starred to mentally prepare how I would approach my son’s lunchbox. I know you may find this hard to believe, but my son is a very picky eater. He likes what he likes and will not venture too far off that menu.

When I was a little girl I used to get bussed out to a school in Brentwood. Most of my peers were Jewish kids (I’d say 85%), and if I remember correctly there was a small handful of other nationalities that were driven in from the inner city (that would be me). My Mom use to pack me a lunch of quesadillas which was the complete opposite of what my friends at school used to have for lunch.  It was like a trading stock market everyday at noon for me, my fellow students would beg to trade me their cream cheese bagel or pita sandwich for my quesadillas. I did sometimes, but most of the time I had to decline their offer. I guess I was a little like my son is in the sense that I adored the melted cheese quesadilla served hot or cold. My Mom knew that was something I would definitely eat and didn’t have to worry that I would pass the day starving. I’m cut from the same cloth, and know this lunch is one my son will eat no matter what.

He started school last week, and is learning math, hand coordination for writing, simple reading, and the introduction to the 50 states. That’s a lot for a little kid (he’s still four, soon to be five), so keeping him well balanced and fueled with a nutritious lunch is key.  I found the perfect little lunch kit at Walmart. The lunch blox kit by Rubbermaid has a blue ice stand included that all the blox snap into so this keeps the lunch cold. I also happened upon The Picnic Lunch Box by Neat-Oh that carries the lunch kit perfectly inside, then transforms into a place mat when ready to eat. I knew my son was set for lunch. Plus Walmart has everything I need to pack my son a healthy yummy lunch.

Ingredients for quesadilla lunchbox:

• flour or wheat tortilla
• colby jack cheese
• turkey slice

Optional:

• pistachios (I used sweet chili flavor)
• cherries
• strawberries
• cherry tomatoes
• baby carrots
• goldfish

Directions:

1. In a pan or on a comal over a medium heat place the tortilla.
2. Break up two slices of colby jack cheese and place on half of the tortilla.
3. Then place a slice of turkey or any other sandwich meat and top with a few little pieces of cheese. 
4. Fold tortilla over to make quesadilla. 
5. Cook on each side until cheese melts and the outside is golden crisp.
6. Cut into triangles (easy for little hands to eat).
7. Fill the rest of the lunchbox with anything your kid likes. I gave a few options of what I used.
8. Enjoy!

Disclosure: This post is sponsored by the wonderful Tabasco family. It is my pleasure to be a Tabasco Tastemaker. The recipe and opinions are my own.

Oh yeah, the summer is still lingering. Even though my mind is completely consumed with “back to school” my kitchen is still telling me it’s “hot in here.” I guess I’m hanging on to the last couple of weeks of longer days, eating on the patio, and entertaining guests all in a very simple easy style.  I want to enjoy these last moments of the summer of 2014 with easy to make snacks, refreshing drinks and a gaggle of family and friends.

Since the clock is ticking, carpe diem…. I started with this spicy yet cool dip. I imagine myself outside in the patio with a slight breeze blowing through, good music from the 70’s creating a heartfelt ambiance, a tall drink on ice, my nearest and dearest hanging out in comfy clothes, and a big bowl of spicy habanero blistered tomato dip with chips to bring it all together.

I used sour cream as my base, spiked it with a nice helping of Tabasco Habanero Sauce, and added a tribe of blistered tomatoes. Mixed it all together, served it with corn chips, and sat down to enjoy my afternoon. The dip has a amazing contrast of flavors going on, from very cool and creamy to spicy with a slight hint of sweet. It is very addicting and could be eaten by the spoonful or poured over rice, but I should warn you now it is fiery hot with a vibrant intensity and delicious tangy taste! Enjoy the rest of your summer!

Ingredients for spicy habanero blistered tomato dip:

• 2 – tablespoons olive oil
• 2 1/2 – cups cherry tomatoes (cut in half)
• 1 – teaspoon Tabasco Spicy Salt
• 2 – cups sour cream
• 4 – green onion stalks (chopped)
• 1 – tablespoon Tabasco Habanero Sauce

Directions:

1. In a large frying pan over a medium high flame add in olive oil and allow to get hot.
2. Add in tomato halves and sprinkle with tabasco spicy salt. 
3. Cook on each side for about 7 to 8 minutes. Remove pan from flame. Set to the side and allow to cool. 
4. In a bowl combine sour cream, green onion, and Tabasco Habanero Sauce.
5. Add blistered tomatoes to sour cream mixture. Mix to combine and serve with chips.
6. Enjoy!

Every so often my body craves meat-free meals. I can’t necessarily say it’s because I’m a closet vegetarian or anything like that, I think I just enjoying eating meat-free sometimes. It usually happen after a few days of heavy carnivore scarfing. Plus I like making dishes that my Momma (she’s vegetarian) can enjoy too. It’s all about my Momma, really. Anyhow, I was having one of those days yesterday and really craving a sope. Mmmmm sopes!

I looked in my pantry and not only did I find a bag of Maseca front and center, I also saw a plump little onion sitting there waiting to be had. Fast forward thirty minutes later and my bag of Maseca was now a batch of sopes. I had a pan of refried beans on the stove, and a mushroom caramelized onion mixture was underway. I called my Mom up on the phone and said “Get over here!” It was nice, we had an afternoon lunch in a matter of minutes. She was happy, and I was happy too. I have to remind myself more often that it’s good to eat vegetarian, and not to get so caught up in the “meat” race. Simple, and yet so delicious.

This meal could be made as a light lunch served with a little side salad, or as a main dish for dinner served with a side of rice. I would even consider making them in a much smaller version as an appetizer for a party. Doesn’t matter how you make them, once you do you’ll realize how easy they are to make and never look back. You could even make all the ingredients and have a little sope bar. Build your own.

Ingredients for sopes de hongos:

• 4 – cups Maseca
• 1/2- teaspoon salt
• 2 1/2 – cups warm water
• vegetable oil
• 1 1/2 – tablespoons butter
• 1 – onion (sliced)
• 1 – basket of mushrooms (sliced)
• refried beans
• crumbled queso fresco
• salsa
• sour cream or crema

Directions:

1. In a large bowl add maseca, salt and water. Mix with hands until no longer sticky.
2. Divide the dough into 18 to 20 balls, then flatten it between both hands. Make sure the dough is a little on the thick side, and about the size of the palm of your hand.
3. On a hot comal heat each disk for a minute on each side. Remove from comal and place on a clean working surface.
4. Pinch the sides of the sope to form a little edge. Make sure to do this step right when the sope comes off the comal. Careful not to burn your fingers.
5. In a frying pan over a medium high flame add vegetable oil (enough to cover entire sope). Allow to get hot.
6. Drop each sope into the hot oil and fry till lightly golden about a minute.
7. Remove from oil and place on a paper lined plate to drain off oil drippings.
8. In a large frying oil over a medium flame add in butter.
9. Add in onion and sauté for 10 minutes.
10. Add in mushrooms and sauté for 7 minutes.
11. Remove onion mushroom mixture from stove and place in a dish.
12. Fill sopes with a huge dollop of refried beans and smooth to fill center.
13. Top beans with onion mushroom mixture. 
14. Then top with queso fresco, sour cream and salsa.
15. Enjoy!

Disclosure: This post is sponsored by Maseca. However, the recipe and opinions are my own.