Food On The Go: I got portable deconstructed nachos on my list of things to do this week. My son recently joined a little league baseball team, which in turn means this little mama will be spending way more time at the park. I’m not the biggest fan of the eats at the concession stand so I make sure to pack something that will make me happy while I take in the game. (more…)

Spicy Chickpea Salad Sandwich, you’ve come to rescue me. I’m a sandwich girl, I think it’s part of my DNA. My grandfather was a sandwich guy and all my aunts and uncles go nuts for a good sandwich as well.  Since becoming a vegetarian a few years (more…)

Disclosure: This post is sponsored by Society Culinaria on behalf of The Idaho Potato Commission. The recipe and opinions are 100% my own.

Even though we are experiencing June gloom here in California… the truth is 4th of July is creeping up on us. Which in my world means lots of parties and family gatherings sprinkled with friends and food. But we couldn’t have a gathering without POTATO SALAD, now could we? I decided to get a jump start on my (more…)

It seems I barely have a moment to breathe these days. To call my life action packed would be a total understatement…. with work, my boy in school, after school homework, taking him to swimming lessons,  filming videos, creating recipes, traveling, making time for family and friends…. yeah, I’m swamped. In the mist of all the chaos that swirls around me, I still find it necessary to put a wholesome meal on the table every night. I enjoy having that time together as a family to discuss our day and talk about things that happened to each of us while we were apart from each other. Heaven knows sometimes I just don’t have the time it takes to spending hours in the kitchen making dinner, yet I still need to make a yummy meal. In those cases: I make what I call the cheater dinner.

It all started a while ago, before my son even took one step into his new school. As you know, I’m a Walmart Mom, and do a lot of shopping, and browsing at the store. So there I was in Walmart slowing cart cruising down the frozen section when something caught my eye. “Farm Rich Smokehouse Pulled Pork BBQ.”  That seems interesting, I thought. I’m a curious one, so it went into the cart. I came home that night and made a platter of BBQ pork sliders for dinner. Since then it has been a regular meal for those nights when I just don’t have time. I make a quick cole slaw to pair it with, and it becomes and everyday feast that my whole family loves. No one even knows it took me a whole ten minutes to make, all they know is we have more time to spend together, and for that I’m grateful.

For more simple meal ideas, click here!

Ingredients for BBQ pork sliders and coleslaw:

• dinner rolls/mini buns
• Farm Rich Smokehouse Pulled Pork BBQ
• cheddar cheese slices
• red onion (sliced thin)
• pickles
• Marketside Tricolor cole slaw
• 3 – tablespoons mayo
• 1 – tablespoon dijon mustard
• 3 – tablespoons italian dressing

Directions:

1. Slice rolls in half. Set to the side.
2. Heat bbq pork according to package.
3. Place a slice of cheese on one side of the bun/roll.
4. Add a nice mound of pork to the top of the cheese.
5. Top with sliced onions and pickle.
6. Top with other half of bun/roll.
7. To make coleslaw: Add cole slaw mix to a bowl. Set to the side.
8. In a separate bowl whisk mayo, mustad, and italian dressing together until smooth.
9. Pour dressing mixture over cole slaw, then mix to combine completely.
10. Serve sliders and cole slaw.
11. Enjoy.

“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

You know that feeling you get after you just walked out of a film that was so satisfying on every level? The story line was great. The acting was superb. The cinematography was excellent, the art design was dazzling, and you were completely sucked in from start to finish. That was me with The Hundred Foot Journey. I loved everything about it. I roared with laughter, I cried, I had so much food envy throughout the movie… I just loved it! Here…let me give you a briefing on what the movie is about.

An Indian family loses everything they had and owned in India and decides to flee to Europe, the south of France to be exact. Once there, they open a restaurant directly across the street from a very highfalutin 1 Michelin Star restaurant. The culture clash that ensues with the rival restaurateur Madame Mallory (Hellen Mirren) begins and takes us on a visually mouthwatering adventure.

There is a little bit of everything in this film for everybody. It’s the perfect date film, or a girls night out, or Sunday with your Mom. The Hundred Foot Journey is in theaters now! Go see it!

In complete tribute to the foodie film I wanted to create something I could make quickly but be transported back to the film. Here is my Curry Chicken Salad.

Ingredients for curry chicken salad:

• 1 – pound chicken (cooked and chopped into cubes)
• 1/3 – cup red onion (cubed)
• 1/3 – cup pistachio
• 1/3 – cup champagne grapes ( I used Melissa’s Produce) (stems removed)
• 1/3 – cup mayo
• 1 – teaspoon curry powder
• 1/4 – chili powder
• salt and pepper to taste

Directions:

1. Combine chicken, red onion, pistachios, champagne grapes in a bowl. Mix to combine.
2. Mix mayo, curry powder, and chili powder in a bowl to completely combine.
3. Pour curry mayo over chicken mixture.
4. Mix to combine.
5. Salt and pepper to liking.
6. Spoon salad over a slice of lettuce. Or put on a slice of bread.
7. Enjoy!

This post is part of a compensated campaign between Kikkoman and Latina Bloggers Connect.

I’ve been making roasted vegetables for over a decade now. Once I discovered roasting vegetables was far more superior over boiled or fried in flavor I never turned back. I make roasted veggies quite often, and love to switch up the flavor in my vegetables when ever I can. Let’s take the precious brussels sprout for instance… my family won’t have anything to do with them, unless they’re roasted.

The other day my fiancé said he wanted a salad, and I looked into the fridge but didn’t have a head of lettuce in sight. I saw a nice plump supply of raw brussels sprouts sitting there begging to be made. I thought “What if I make a brussels sprout salad and enhance the flavor with Kikkoman soy sauce? I could coat the brussels sprouts with soy sauce before roasting, then make a soy sauce mustard dressing, and sprinkle the whole thing in goat cheese.” The thought of it made my mouth water. I then started kicking myself for not thinking of making my brussels sprouts with Kikkoman sooner. I skipped the regret and started making my old recipe with a new twist. It was so easy and simple to make and seriously the salad was so cosmic it belonged to the stars. You have to try this super yum-a-licious salad, it makes the perfect accompaniment to dinner, or a solo act for lunch.

Ingredients for roasted brussels sprouts and goat cheese salad:

• 1 – pound fresh brussels sprouts (stems trimmed off and cut in half)
• 4 – tablespoons olive oil
• 4 – teaspoons Kikkoman Soy Sauce
• 1 – teaspoon minced garlic
• 2 – teaspoons deli mustard
• 3 – ounces crumbled goat cheese

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash, trim, and cut brussels sprouts.
3. Place brussels sprout halves in a large bowl.
4. Pour in 2 tablespoons olive oil, and 2 tablespoons Kikkoman soy sauce over the brussels sprout halves. Mix with your hands to evenly coat brussels sprouts. 
5. Remove the brussels sprouts out of the bowl with your hands ( Note: Do not pour the brussels sprouts out onto the sheet, you don’t want the baking sheet to be wet) and place on a large baking sheet.
6. Place baking sheet in the oven for 10 minutes to roast. Then remove the brussels sprout halves from oven and using a spatula flip to roast the other side. Place back in the oven for an additional 10 minutes. Brussels sprout halves will be in the oven for a total of 20 minutes. Remove from the oven. Some will be extra crisp and slightly charred and others will be a little browned. Set to the side and allow to cool for 20 minutes.
7. In a small bowl whisk 2 tablespoons olive oil, 2 teaspoons Kikkoman soy sauce, garlic and mustard. 
8. Pour dressing over roasted brussels sprouts, and mix to coat evenly. 
9. Sprinkle goat cheese into the top of the salad, and mix one final time. 
10. Eat either warm or cold. 
11. Enjoy!