Disclosure: This post is sponsored by Chef Merito. All opinions are 100% mine, and it is an absolute pleasure and privilege to be associated with the official carne asada spice of my beloved team! VIVA LOS DODGERS!!!!

I am a true blue Dodger fan. I was born and raised in Los Angeles and have been making my way to Chavez Ravine for as long as I can remember. It started with my Momma who was head over heels in love with the Dodgers in the 70’s and 80’s…. the years of Steve Yeager, Ron Cey, and Steve Garvey.  Those were the first players I remember following. Everyone in my family bleeds Dodger blue. It is one of our favorite pastimes and we make it a point to enjoy as many games as possible.

Some things never change…. Fast forward to 2013 and I am still trekking up to the stadium to catch my boys in blue. When I am not in the thick of the crowd amongst the fans, then I am firmly cemented to my seat in front of the television set watching at home. I load up on snacks and make BLUE cheese burgers to celebrate my hometown team. I spice my  ground beef up with Chef Merito spices and grill my patties then top them with monterey jack and a pile of blue cheese. Chef Merito is the official carne asada seasoning for the Dodgers, but I’m here to tell you the meat seasoning taste great on burgers too. Whether at home or at the game…. I just love celebrating my boys of summer. Don’t miss Viva Los Dodgers every Sunday home game, 2 hours before the national anthem is belted out…. Chef Merito is one of the sponsors, and it is a great afternoon of fun, food, and entertainment.

Ingredients for Dodger Blue Cheese Burger:

• 2 – lbs of ground beef
• 1 – egg
• 2 – tablespoons vegetable oil
• 1 – tablespoon Chef Merito meat seasoning
• 1 – teaspoon Chef Merito garlic salt
• 1/2 – cup grated jack cheese
• 4 – hamburger buns (toasted)
• 4 – teaspoons of mayo
• 4 – teaspoons mustard
• 4 – teaspoons thousand island dressing
• 4 – tablespoons of crumbled blue cheese
• lettuce
• tomato slices
• sliced dill pickles
• sliced onion

Directions:

1.  Mix beef and egg in a bowl together. Use your hands to mix thoroughly.
2. Form meat evenly into 4 patties.
3. Place a grill over a medium flame and add oil to grill. Allow it to get hot.
4. Lay the patties on the grill and season with meat seasoning and garlic salt. 
5. Cook burger patties on one side for 7 minutes then flip and cook other side for 5 minutes. 
6. Add 1/8 cup of jack cheese to each patty. Allow cheese to melt while burger is still cooking for an additional 5 minutes. 
7. Place each patty on a toasted bun, then top patties with 1 tablespoon of blue cheese each.
8. Slather the other half of each bun with mayo, mustard and thousand island dressing.
9. Pile on lettuce, tomato, pickles and onion.
10. Stack and enjoy!

See the picture below… that is a wonderfully loaded spice basket that Chef Merito is giving away to one lucky reader of Presley’s Pantry. Enter for a chance to win by following the simple steps listed below!

You can have up to 4 entries each; please note that you have to comment back and let me know which of the actions you took, so that I can account for them.

1.  Mandatory entry: Comment below and tell me what dish you would love to prepare with Chef Merito products
2. Like Presley’s Pantry on Facebook
3. Subscribe to Presley’s Pantry channel on You Tube
4. Tweet about the giveaway and come back here letting me know that you did. Sample tweet: Enter for a chance to win a basket of @ChefMerito products via @Presleyspantry: http://wp.me/p1mJLS-22E 

Open to U.S. Residents only. No PO Boxes, please. Must be 18 years or older to enter. Contest ends September 4th, 2013 at 9:00 PM, PST and one (1) winner will be randomly chosen from all entries through random.org.

I have been drooling over the ramen burger ever since I first saw it on the internet. I wanted it. I needed to become fast friends with it. I knew it would be super hard to find or if I found it, it would be a long line to get it, so I made my own. Get the step by step instruction on how to make it over on Babble…. by clicking here!

Disclosure: The most grateful thank you to the Idaho Potato Commission for sponsoring this video. We appreciate all the support you have given us, and LOVE partnering with you!

Chile Verde is an all time family favorite since as far back as I can remember. My grandfather used to make it when I was a little girl, then my Auntie Rosie took the reins and she is the one who taught me how to make it. My family puts big chunks of potatoes in our chile verde for a delightful dish you’ll never forget! Here is my latest webisode showing you how we make it….. except I had Vieja Chile Verde come supervise. Keep an eye out for my band at the end! 🙂

Ingredients for Chile Verde Con Papa:

• 6 – tomatillos
• 4- hueritos chiles
• 4 – serrano chiles
• 4- jalapeno chiles
• 2- garilc cloves
• a pinch of oregano
• 1 – tablespoon beef bouillon
• 1 – capful white vinegar
• 1 – cup of boiled chile water
• 2 – tablespoons vegetable oil
• 4 – lbs cut pork tenderloin
• 5 –  bay leaves
• 1 –  white onion
• 4 – cups of chicken broth
• 4 – russet Idaho potatoes

Directions:

1. Boil chiles and tomatillos for 25 minutes.
2. Then add chiles, tomatillos, garlic cloves, oregano, beef bouillon, vinegar, and chile water into a blender. Blend until chunky. Set to the side.
3. In a large dutch oven over a medium high flame add oil and allow to heat till hot, then add in pork tenderloin cubes and braise on each side.
4. Add in bay leaves and onion.
5. Pour in chicken broth and bring to a boil. Once boiling lower flame, add a lid and allow to simmer for 2 hours.
6. Next add in potato chunks and green chile. Cover with lid and continue to simmer for an additional 30 to 40 minutes or until potatoes are fork tender.
7. Enjoy!

Thank you with my entire heart and gratitude to my most awesome crew! I sincerely love you guys big time.

Director: Mando Lopez

Director of Photography:  Tony Molina

Camera Assistant: Suki Ewers

Producer:  Lacey Reilly

 Editor:  Max Azpiazu

Set Design:  Mando Lopez

On-set morale booster: Kristen Warren

Sound and Make-up:  Janine Presley

Lighting Equipment: Paul Hopkins

Band Music: Mando Lopez, Andrea Bulletti, and Anthony E. Martinez

Vocals: Nicole Presley

Sound Engineering: Manny Nieto

Opening Music: Anger Bros

Thank you Melissa’s Produce for donating all the GREEN CHILES!!!!

The most grateful thank you to the Idaho Potato Commission for sponsoring this video. We appreciate all the support you have given us, and LOVE partnering with you!

                             

Disclaimer: This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

This is such a happy day…. I just discovered Biscoff Spread! I have always enjoyed the delicious cookie brought to us by the same moniker, but now picture that in a creamy spread form, and it tastes exactly like the European cookie. Oh the possibilities of this perfect spread are endless…. I can eat it on apples, I can use it as frosting for my next cake, I can even add it to a milkshake for the ultimate cookies and cream experience. This creamy lip licking spread has become Europe’s alternative to peanut butter or chocolate spread. It have no nuts in it, so it is ideal for people with allergies to nuts, and it’s vegan! Finally a spread that can be enjoyed by a wide variety of people, and did I mention it’s seriously delicious? One big heaping tablespoon in I knew the first call of order was to have this spread smeared on my apple donut holes. I jumped up out of my seat and started measuring the flour and heating the oil. Minutes later I had wonderful warm dessert smothered in a my new favorite cookie spread. I took a few pictures of my final creation to share with you. It seems like other people are just as smitten with Biscoff Spread and sharing their photos with the rest of the internet. Take a look and vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products! Sounds like a dream come true. 🙂

Ingredients for Biscoff Apple Donut Holes:

1 1/2 – cups flour

1/16 – teaspoon salt

1 – teaspoon baking powder

1/4 – teaspoon cinnamon

1 – egg

1/2  – cup buttermilk

1/2 – teaspoon vanilla

1/3 – cup green apple (chopped into small bits)

4 – cups vegetable oil

2 – tablspoons powdered sugar

Biscoff Spread

Directions:

1. In a medium sized bowl add flour, salt, baking powder, and cinnamon. Mix to combine dry ingredients.

2. In a mixer add sugar, egg, buttermilk, and vanilla. Mix on medium for 5 minutes till sugar is completely dissolved.

3. Add dry flour mixture to sugar/egg mixture. Mix to fully incorporate and form a dough.

4. Add in green apple. Mix to combine.

5. In a small sauce pan over a medium low flame add in vegetable oil and allow it to get hot to 375 degrees.

6. Drop a teaspoon of dough into oil and fry for 3 to 4 minutes.

7. Drain on a paper towel, then sprinkle with powdered sugar.

8. Then either dip or spread with Biscoff spread.

9. Enjoy!

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

Today was my son’s first day back at school, and this working Mama was beyond tired this morning when the alarm clock decided to make it presence known. One eye slightly opened just a slit to look at the time while the other eye kept it’s lid closed tightly shut hoping to daze back into Zzzzzzz land. It wasn’t long before my son was on the side of my bad saying “Is it a school day Momma? Am I going back to school today?” How could I resist his excitement? I said” it sure is,” and forced myself out of the delicious covers. As I stumbled half asleep across the room my son says “Are you going to drink coffee Mama?” I smiled and thought to myself “I certainly need it.” Then he says to me “I want coffee too with your churro creamer.”

I know my boy is bright, but this was just confirmation that he listens to every word I say. My son is about to be 4 years old in a few days and there is no way he needs coffee at this age, but I think he wants to try my new creamer, since he hears me ranting and raving how good it is. International Delight just released a new line by Cold Stone Creamery of three new flavors:  Cold Stone Creamery™ Hot for Cookie™, Cold Stone Creamery™ Founder’s Favorite™ and Cold Stone Creamery™ Churro Caramel. When I came home with a bottle of Churro Caramel I poured it into my coffee and purrrrrrred like a kitty, it was so good! That’s what he heard, and now I am shocked to hear his coffee request. I didn’t want him to feel left out so I told him I would make him some Churro Caramel Cinnamon Tea Coffee. I figured since he has never tasted coffee he wouldn’t know the difference anyway. I could sink into my cup of joe enhanced with International Delight’s New Cold Stone Creamer, and he can enjoy some tea with a splash of creamer as well. Yes, this all took place before 6:30a.m.

Ingredients for Churro Caramel Cinnamon Tea Coffee:

2 – cups water

2 – cinnamon sticks

3 – tablespoons International Delight Cold Stone Creamer

Fresh churros (optional)

Directions:

1. In a sauce pan over a medium flame pour in water and add cinnamon sticks in .

2. Bring water to a boil. Then remove pot from flame and allow cinnamon sticks to steep in water for 15 minutes.

3. Pour tea into a cup then add in International Delight’s Cold Stone Creamer!

4. Enjoy!

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The other day I was driving with my girlfriend A-dre and I told her how I just LOVE these cherries that Melissa’s Produce sends me from time to time. I went on to tell her they are unlike any cherry I have ever had. No farmers market, or specialty market has ever offered me a cherry so fine. PERFECT is the only word that comes to mind when trying to describe them. They are firm with no mush, they are sweet and juicy, and delightful. Unfortunately they are almost out of season, but in the meantime we should celebrate every moment eating these fine specimens.  Breakfast, Lunch and Dinner. I will miss my sweet cherries! 

Ingredients For Pecan Cherry Pancakes:

• 1 1/2 – cups flour
• 2 – teaspoons baking powder
• 1/2 – teaspoon baking soda
• 1/2 – teaspoon salt
• 2 1/2 – tablespoons sugar
• 2 – eggs
• 1 1/2 – cups buttermilk
• 1 – cup milk
• 3 1/2 – tablespoons butter (melted and cooled)
• 1/2 – teaspoon vanilla
• 1/3 – cup chopped pecans
• 15 – cherries (pitted and cut in half) (I use Melissa’s Produce)
• butter or nonstick spray
• maple syrup

Directions:

1. In a medium bowl combine flour, baking powder, baking soda, salt and sugar. Give it a good whisk.
2. In a separate bowl combine eggs, buttermilk, milk, butter, and vanilla, then mix really well.
3. Then add the flour mixture to the milk mixture. Mix together until combined. You don’t want your mixture to be perfectly smooth. Leave some lumps in there.
4.  In a large frying pan lightly brush with melted butter or mist with a non stick cooking spray and place over a medium flame. Allow pan to get hot then take 1/4 cup of batter and pour into pan…. the batter will spread slightly then top with a 3 cherry halves and a pinch of pecans.
5. Cook for 5 minutes or until the batter starts to have little holes in it. Some will even pop.
6. Flip pancake and cook on the other side for 2 to 3 minutes. Remove from flame and spread butter on top and drizzle with syrup.
7. Enjoy!

Disclaimer: This post is sponsored by Latina Bloggers Connect and Avocados From Mexico. My opinions are 100% my own.

I had never had guacahummus till a few days ago at a wonderful live party hosted by Maura and Latina Bloggers Connect for Avocados from Mexico.  It is wonderfully addicting and so easy to indulge in the whole bowl, which is what I would have been doing if I wasn’t in a party situation where we are taught to share.  Instead I waited patiently and acted civilized until it was my turn again to dip away.  I’m sure you already know how much I love avocados from reading this blog but this was a new dish I had never tasted so I had to remain calm.

Meanwhile Maura made other delicious treats for us to snack on Mango guacamole, green chile avocado queso served with tortillas, and avocado paletas, all of which were superb.  I was just thankful to be able to attend a fun fiesta surrounded by some of my favorite blogging ladies.  We noshed on our avocado delights and gulped down the delicious aguas Maura prepared.  At the end of the day I told my friends ANYTIME they want to invite me to a party to eat avocados from Mexico, feel more than welcomed. Here is the recipe from Maura (her blog is called The Other Side Of The Tortilla) for her most delicious guacahummus.  If you make it, make sure to invite me over.

Ingredients for GuacaHummus:

• 1 cup hummus
• 1 medium Hass avocado
• juice of one lime

Directions:

1. In a food processor, blend 1 cup of hummus with 1 medium Hass avocado and the juice of one lime. Use a spatula to scrape all the guacahummus out of the bowl into a serving dish.

2. Serve with hearty tortilla chips.

Recipe by Maura Wall Hernandez from The Other Side of The Tortilla

Ericka and I eating Maura’s avocado paletas at such a speed.  Mine was nearly gone when this photo was snapped.  Just a testament to how good they are! Click here for the recipe.

If now I’ve tempted you with visions of avocado love and you need more…. here are a couple of my own recipes to make:

Avocado Bruschetta                                            Grilled Corn Queso Fresco Avocado Salad

Baked Artichoke Avocado Dip                           Shrimp Avocado Ceviche

Chicken Enchiladas in a Avocado Sauce           Guacamole and Flour Tortilla Strips

Disclaimer: This post is sponsored by Latina Bloggers Connect and Avocados From Mexico. My opinions are 100% my own.