A few weeks ago I was making Tortillas Con Huevo and casually shared them on my Instagram Stories. As I was adding in the eggs to my already crispy tortilla pieces I remembered an incident that had happened many moons ago. My uncle’s friend had come over to our house in City Terrace and asked upon stepping into our casa “Are you guys cooking Tortillas Con Huevo?” He said it like he wasn’t sure if that’s what it’s called, almost with a puzzled look on his face. In that instant I realized this thrown together heavenly breakfast is nameless.

Mushroom Onion Vegan Pozole Rojo for those of you who had one to many drinks last night. It’s the perfect plant based cure for the crudo head spins. This lovely vegan pozole rojo is made up of delicious red chile broth and laced with hominy, mushrooms and sauteed onions. I hope you’ll dig in.

Merry Crispmas is what we say in my house when a platter of Grown In Idaho fries appear. It’s so hard to choose between crinkle, waffle, hand cut and tots… so we have a little of each. Since I can’t have you over for some holiday cheer this year,  let me send you my crispiest Season’s Greetings in the form of my Snow Globe French Fry Tree! My family  wishes you a Feliz Navidad and an amazing 2021. Sending virtual hugs, and the magic of Christmas. Thank you Grown in Idaho for bringing me on to create this whimsical fry tree for you.

Cranberry Ginger Rosemary Sparkler is a refreshing boozy vodka cocktail. This fizzy delight is the perfect way to celebrate the holidays.

I’m gonna share a moment that happened between my man and I a few days ago that led me to post this recipe. I was teaching a private cocktail and cookies class as part of a virtual Christmas party. I started the class with the cocktail portion and made this Cranberry Ginger Rosemary Sparkler (pictured above). The second I was done mixing and taking my first sip, he motioned to me from behind the camera to hand him the drink.

He took a long sip and expressed to me through his eyes that he LOVED IT. I smiled at him with a face of satisfaction to let him know I was happy he liked it, all while knowing in my head I’m still in front of a class instructing. In other words… not really paying attention to his oohs and ahhs. In my distracted teachings I realized he drank the whole thing. I was like “seriously, I’m supposed to toast with the class!!” If that wasn’t enough.. he starts asking me to make him ANOTHER ONE while I’m moving on to the cookie instruction segment of the class! Who does that?

Can you imagine? “Hold on y’all…. I know this is your Christmas party I’m hosting, but let me stop to make this crazy man another drink!”

It didn’t happen, but I made him another as soon as I was done.

Ingredients for Cranberry Ginger Rosemary Sparkler:

• 14 fresh cranberries
• 1 tablespoon sugar
• 1/2 lemon, juiced 
• Rosemary
• 4 ounces vodka
• Ice
• Splash of ginger ale

Directions:

1. Add 10 cranberries, sugar, lemon juice, and a few rosemary leaves to the glass. 
2. With a long spoon muddle cranberries. 
3. Mix to combine until sugar dissolves. 
4. Add in vodka. 
5. Mix and then add ice and mix again. 
6. Splash with ginger ale to top drink. 
7. String the last 4 cranberries onto rosemary sprig and garnish drink. 
8. Enjoy!

Got extra cranberries? Try my cranberry coffeecake with hibiscus glaze!

There are very few things that make me as happy as a freshly baked homemade Cheddar Caramelized Onion Sourdough Loaf. This bready gem is worth feeding your starter for month after month, year after year. I wrote this recipe down in hopes you will enjoy it this holiday season, as I know my family will be.

Gelatina Navideña is as traditional for my family as setting up our Christmas tree during the hoilday season. It’s a welcomed light treat to have on hand after a big meal. It usually makes it’s grand entrance onto the table and sits proud waiting to be cut so it could wiggle and jiggle from plate to mouth. With the Posadas (from Dec. 16^th to Dec 24^th) approaching I thought I would bring out this Gelatina Navideña for you to make in your home. I took the classic combo of cherry and lime and added creamy coconut to the mix for an amazing dance on the tastebuds. Plus it’s beauty represents the colors of Mexico and Navidad all at the same time! I hope you and your family and staying safe and healthy.

Mole Mushroom Tamales: I remember when I first became a vegetarian years ago it’s was the hardest adjustment to make during Christmas time…. because TAMALES. I was taught at a young age to make my own tamales and wanted to continue on with that tradition… but prepared masa 99.9% of the time has lard in it. I was going crazy calling every Mexican market that sold prepared masa and googling vegan tamales to see if I could buy 10 pounds of  lard-less masa. No luck. It was something the city was in desperate need of, and yet no one was doing it. I ended up making my own masa that year.