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 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.

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!

I am passionate about nachos.  I’m kinda like a little scavenger when it comes to the crunchy finger food.  I am constantly on the hunt for a good plate of them and when I find one, I practically lick it clean.  The problem is they are sort of hard to acquire.  I’m not talking about the fake plastic cheese version that every movie theater and ballpark carry. I’m talking about the kind that are loaded with fresh guacamole, crumbled cheese, chopped grilled meat, cilantro, and a wonderful helping of spicy salsa.  Yes, those are the nachos I dream of.  Most of the time the only way to devour a spectacular dish of this stature is to make them yourself.

Ever since the news that Walmart was going to carry ‘Wild Oats Organic’ hit the press, I have been dying to try the new organic corn chips, with one thing in mind… NACHOS! Today is the day, I found the corn chips at my local Walmart along with wild oats black beans and spicy hot salsa. I grabbed a couple of other ingredients and the rest is just a faded memory, because the plate is gone.  I miss you already nachos, until we meet again (probably next week)!

Ingredients for nachos:

• 1 – bag Wild Oats Organic white corn tortilla chips
• 1 – can Wild Oats Organic black beans or pinto beans (drained)
• 1/2 – cup corn kernels
• 10 – cherry tomatoes (cut into 4’s)
• 1 – jar Wild Oats hot salsa
• 1 – grilled chicken breast (cubed)
• 1 – cup guacamole
• 1/2 – cup queso fresco
• 1/4 – cup sour cream
• 1/8 – fresh cilantro leaves
• 1/8 – cup olives

Directions:

1. Place a handful of chips on a platter.
2. In a small bowl combine black beans, corn kernels, and diced cherry tomatoes. Mix to combine.
3. Spoon half of the bean mixture over the chips.
4. Add a few spoons full of salsa over the top, along with chicken and guacamole.
5. Crumble 1/2 of the queso fresco, dollop sour cream, and sprinkle cilantro and olives.
6. Repeat process with remaining ingredients.
7. Enjoy!

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

The first time I had buffalo cauliflower I thought it was the most brilliant thing ever. My Mom who is a vegetarian and use to love buffalo wings could now partake in a non carnivore version. The buffalo cauliflower is slowly swooping in and stealing the hearts of   vegetarians and meat eaters alike. I know it has it’s grips on me.

Back in March of this year I was invited to Avery Island, the home of Tabasco, as one of the #TabascoTastemakers . I spent a few magical days there taking in the bayou and all the charms of the south…. especially the food. Can you say the best crawfish….ever? In those days I tasted all the different Tabasco sauces “Tabasco” makes, and of course I had few favorites. I will be posting more about my trip and the different flavors I tried over the course of a handful of posts, but I’d like to start with the Buffalo Tabasco. The second it touched my tongue, I knew I would  recreate buffalo cauliflower paired with blue cheese, carrots, and celery. That’s exactly what I did. My Mom loved it, and so did my man. Not only that… so easy to make when the buffalo flavor comes in a bottle.

Ingredients for buffalo cauliflower:

• 1 – head cauliflower (cut into pieces)
• 1/2 – cup flour
• 1/4 – cup bread crumbs
• 1 – teaspoon garlic powder
• 3/4 – cup water
• 1/2 – bottle Tabasco Buffalo Style Sauce
• carrot sticks
• celery sticks
• blue cheese dressing

Directions:

1. Preheat oven to 450 degrees fahrenheit.
2. Cut cauliflower into pieces, removing most of the stem.
3. In a bowl, whisk flour, bread crumbs, garlic powder, and water together until smooth. Set to the side.
4. Line a baking tray with a non stick baking mat. I also lightly greased it.
5. Dip each piece of cauliflower into the flour/water batter. Just enough to coat each piece.  
6. Place the cauliflower on the lined baking tray. 
7. Bake for 10 minutes, then remove from oven and flip each piece over, place back in the oven for an additional 10 minutes.
8. Remove cauliflower from oven. Using a pastry brush, coat each cauliflower generously with tabasco buffalo style sauce. 
9. Place back in the oven for 5 minutes.
10. Let cool for 10 minutes, then serve with carrot sticks, celery sticks, and blue cheese dressing. 
11. Enjoy!

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, the recipe and opinions are 100% my own.

This Thursday, June 12th, be prepared to join the rest of the world in the soccer event known to be followed by millions on Earth.  It doesn’t matter if you call it “football” or “soccer” as long as you don’t miss the “GOALS!”  I will be tuning in with my fellow sport fans to cheer on my relative country of Mexico.  I enjoy watching the match on TV with the volume muted and the sound replaced with a musical soundtrack instead.  Depending on which countries are competing that day usually determines what we will listen to.  That allows me to just watch and focus as the men run back and forth kicking the ball with those legs of pure muscle.  I adore the sportsmanship of the game and the thrilling entertainment it brings into my household.  With complete concentration on every move the athletes make and where the ball will land comes the desire to distract the mind a little with a snack that will help ease the anxiety.  Something edible to celebrate with or cry with, it has to be good.   The first thing that comes to mind is the soothing taste of Cacique crema, then a hard shell crunch, a little pickled chile, some crumbled queso fresco, and it has to represent the colors of Mexico.   Food for the fans, something we could all dig into.  I decided the best thing to fit this description would have to be Mexican “Stadium” Chicken Salad served with crisp corn tortilla strips.  I will serve it as a dip in the middle of the room and me, my family and our lovely friends can all scoop into the luscious good-ness while enjoying the game.

Ingredients for Mexican Stadium Chicken Salad:

• 10 to 12 – corn tortillas (depending how big your bowl is) (sides trimmed off)
• 1/2 – cup vegetable oil
• 1.5 – pounds chicken breasts (boiled for 20 minutes, then shredded with 2 forks)
• 1/3 – cup Cacique crema Mexicana Agria
• 1/4 – cup mayo
• 1/2 – lime (squeezed)
• 1/2 – teaspoon garlic powder
• 1/4 – teaspoon salt
• 8 – cherry tomatoes (cut into 4’s)
• 6 – strips of bacon (cooked and crumbled)
• 1/3 – cup red onion (diced)
• 1/3 – cup peas
• 1/4 – cup pickled jalapenos (diced)
• 1/4 – cup fresh cilantro leaves (stems removed)
• 1/2 – avocado (diced)
• 1/2 – cup Cacique queso fresco

Directions:

1. Cut tortillas into strips. In a large frying pan over a medium flame add in the vegetable oil. Allow the oil to get hot, then fry the tortilla strips on each side until crisp. 
2. Remove tortilla strips from oil and allow to drain on a paper towel. Set strips to the side.
3. Place cooked shredded chicken in a bowl add in Cacique crema Mexicana Agria, mayo, and lime juice. Mix to combine. Sprinkle with garlic powder and salt. Mix again.
4. Build the stadium: In a big bowl fill the center with creamy chicken salad, then line the inside edges of the bowl with tortilla strips. 
5. Combine cherry tomatoes, bacon, and red onion together, then on one side of the chicken salad make a solid line of red ingredients.
6. Combine peas, jalapenos, cilantro, and avocado together, then on the opposite side from the red ingredients make a solid line of green ingredients. Leaving an equal amount of space open in the middle.
7. Fill the center area with queso fresco. 
8. Eat this now!

It seems to me that I crave fried rice once every two weeks, and have to run out to my various Chinese spots that I frequent to get it, and every time I’m there placing my order, making sure to repeat “extra egg on the rice please” to ensure they make it exactly the way I want it, I think to myself “Why don’t I have a rice cooker so I could make my own fried rice?” I know you’re probably thinking “Why the rice cooker for fried rice?” Here’s the answer…. The best fried rice is made with day old rice that is sticky and made in a rice cooker. Plain and simple. And why has it taken me so long to own one? Oh I know, because I have a clutter of junk in my kitchen cabinets that I need to get rid of, in order to make room for new stuff…. that’s why. Oh the vicious cycle of making time to get my life in order! Let’s spring forward.

Last week I just about had it, I reached into one of my cabinets and some old plastic cups came tumbling out, my kitchen was seriously long overdue for a spring cleaning. I grabbed a step ladder and climbed up into my chaotic cabinets and started to get rid of what was no longer needed. I began by taking everything out of the cabinets so I could scrub them down. Then before putting all the wanted items back in, I thought it would be nice to line the bottoms with con-tact paper. I threw on a poncho and off to Walmart I went to get my con-tact paper.

My Walmart is set up where you go through the market area first in order to get to the rest of the store. As I strolled in I couldn’t help but eye the produce as I passed it. There was a big display of asparagus, and it just looked so green and fresh. I started to think “I need asparagus for dinner tonight. Awwww, asparagus would be divine in a fried rice with ham.” My mind continued to wander “I have ham in the fridge leftover from Easter, I could buy that asparagus and make fried rice. No, you can’t, you don’t have a rice cooker.”

Before my mind had made the conscious decision to do anything, my body was already in motion. The asparagus was in the cart, I was headed to the appliance aisle because I knew with my new spacious cabinets in order I would have plenty of room for a rice cooker. The dreaded spring cleaning that I had procrastinated on for so long ended up being a godsent.

Ingredients for asparagus ham fried rice:

• 2 – tablespoons vegetable oil    
• 1 1/2  – cups ham (cubed small)
• 1 – cup onion (sliced)
• 2 – cups asparagus (cut into pieces)
• 4 – cups steamed rice (I used Nishiki)
• 1 – tablespoon butter
• 3 – eggs (whisked in a bowl)
• 4 –  green onion (sliced & chopped)
• 1/2 – tablespoon soy sauce
• 1 – tablespoon sesame seeds
• 1 – teaspoon nanami togarashi (optional)

Directions:

1. Make a pot of rice in rice cooker according to directions in the manual. Make a total of 4 cups. Place rice in the fridge over night or until ready to use. 1 day old rice works best for this recipe.
2. In a large frying pan over a medium high flame add 2 tablespoon vegetable oil and allow to get hot.
3. Add ham to pan. Fry until ham is crisp, about 4 minutes.
4. Add in onion and asparagus mix well.  Continue to fry for 3 minutes or until asparagus turns a bright green color. 
5. Add in the rice, with a spatula break up the rice, and mix into the onion asparagus mixture.
6. Once the rice is combined lower the flame to a simmer. 
7. In a separate small pan over a medium flame add butter and allow to melt.
8. Add eggs to melted butter and fry up the eggs. Scrambled egg is the end results.
9. Add the cooked egg to the rice. 
10. Sprinkle the rice with green onion, and soy sauce. Mix well to combine.
11. Lastly sprinkle with sesame seeds and if some spice is desired nanami togarashi.
12. Enjoy!