Disclosure: This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed and recipe is are 100% my own.

I always scramble at Thanksgiving… with a mad dash to the market to try and get everything in one shopping trip. Of course I’m not completely delusional …  I realize some items need to be bought the day before or the day of the feast. What I do like to buy when I am in one of my Thanksgiving shopping frenzies are a couple gallons of milk. It helps make my mashed potatoes dreamy, my rice dish creamy, and my hot chocolate steamy. I keep my milk coupon in my purse and save a dollar on two gallons. It’s a good way to pocket a buck. 🙂 When I run dry on ideas I always turn to Toma Leche cookbook for more recipe ideas. Click here if you’re looking for some MILKY inspiration! I decided to make a video of one of my favorite rice dishes that I always serve at the holiday table…. plus it doubles down as a main dish for the vegetarians. Happy Thanksgiving!

Ingredients for creamy mushroom chile rice casserole:

• 1 – stick butter
• 1/2 – cup onion (chopped)
• 1/2 – tablespoon minced garlic
• 2 – cups long grain rice (uncooked)
• 8 – ounces mushrooms (sliced)
• 1/2 – teaspoon dried basil
• 1 – teaspoon Lawry’s seasoning salt
• 4 – cups chicken or vegetable broth
• 1 – cup roasted chiles (chopped) (I used anaheim)
• 1 – cup of whole milk
• 16 – ounces sour cream
• 2 – cups grated pepper jack cheese

Directions:

Watch the 2 minute and 27 second video above to see exactly how to make it! Serve this lovely rice dish this holiday season for a casserole of perfection…. Enjoy!

Have you ever tried corn tortillas made with mashed potato and cheese?  I never had and was thinking of how amazing these type of tortillas would be with a plate of beans or a bowl of rajas con queso or with a slab of butter.  Let me rewind and tell you where this insane train of thought is actually coming from.  I was thinking of the Mexican Revolution.  I know, where’s the bridge between the Mexican Revolution and corn tortillas? Let me explain how my wacky brain thinks sometimes.

The Mexican Revolution was a major armed struggle that started in 1910, with an uprising led by Francisco I. Madero against longtime tyrant Porfirio Diaz, and lasted for the better part of a decade until around 1920.  Over time the Revolution changed from a revolt against the established order to a multi-sided civil war with frequently shifting power struggles.  This armed conflict is often categorized as the most important social-political event in Mexico and one of the greatest overthrows of the 20th century, which saw important experimentation and improvement in social organization. 

Experimentation is always something I’m willing to delve into, which brings me back to my corn tortillas.  I am in no way trying to diminish the importance of the Mexican Revolution by comparing it with my tortillas.  What I am saying (tongue in cheek, of course) is that something that has come to be the normal for many many years,  like the beautiful corn tortilla for instance, can be re-made.  I’ve taken the classic corn tortilla and have blended it with mashed potatoes and cheese.  I know there are a lot of purists out there that would consider this food-blasphamy but the results are beyond interesting and delicious.

Check out my teeny, tiny tortilla revolution recipe and keep an open mind. Enjoy!

Ingredients for potato cheese corn tortillas:

• 1 – cup of leftover mashed potatoes (can not be instant potatoes, has to be homemade)
• 1 1/8 – cup corn masa flour
• 1/4- teaspoon salt
• 2/3 – cup water
• 1/2 – cup grated cheese (I used queso quesadilla)

Directions:

1. In a mixer add in leftover mashed potatoes, corn flour, and salt. Mix on medium until combined and the mixture becomes grainy.
2. Add in water and mix to combine. The mixture will become a soft dough and should not be sticky. If sticky…. a tablespoon of corn flour one at a time.
3. Add in the cheese and mix to combine.
4. Divide the dough into 12 parts and roll into balls with the palm of your hands. 
5. Then using a tortilla press (or two books), line each side with a layer of plastic. Place a masa (potato corn tortilla mixture) ball in the center and press. This will flatten it and make it a perfect disk.  
6. Place on a hot comal and cook on each side for 2 minutes or until slightly crispy.  
7. Enjoy!

Disclosure: This post is sponsored by The Idaho Potato Commission. However; All opinions and recipe are 100% my own. Thank you to my Latina blogueras for their suggestions.

A few weeks ago, I was in New York as one of the top 100 blogueras of Latism. I was chosen along with 99 other Latina bloggers as one of the best Latina bloggers in the nation. We (all 100 0f us) were invited to the United Nations as part of our conference. We were there covering issues about education, health, business, and gender equality with top officials of the secretariat. While I was there I thought about potatoes and how they are so affordable and feed so many people. I remembered my trip to Idaho a year ago and decided to ask a few of my fellow Latina blogueras (Maura of The Other Side Of The Tortilla, Yoly of Savvy Mujer and Cuponeando, and Melissa of Hungry Food Love)  what they make with potatoes? I took what they said , then came home and made one of the suggested dishes. Check out the video below. Super fun, easy, and delicious…. three of my favorite things.

Ingredients for Papas Gratinadas:

• 7 – Idaho Potatoes (peeled and boiled for 20 minutes)
• 7 – anaheim chiles (roasted, peeled, and deseeded) (timesaver tip: buy them canned)
• 7 – 1/2 inch slices of pepper jack cheese
• 1 3/4 – cups of Mexican crema
• 1 – onion (sliced)
• 1 1/2 – cups sharp cheddar cheese (grated)
• 1/2 – teaspoon chili flakes
• 1 – teaspoon Lawry’s seasoning salt
• 1/2 – teaspoon ground black pepper
• 1 1/2 – cups pepper jack cheese (grated)
• 10 x 8 casserole dish (spray sides with non stick spray)

Directions:

1. Peel and boil potatoes for 20 minutes. Drain and set to the side.
2. Cut potatoes into 1/2 inch slices. It’s okay of it becomes crumbly, you will use the crumbs too. Set to the side.
3. Slice chiles down the middle and stuff with pepper jack cheese slices. Set to the side.
4. Preheat oven to 350 degrees fahrenheit.
5. Pour 1/4 cup of crema on the bottom of the casserole dish. Smooth it out with a spatula or the back of a spoon.
6. Next place down a layer of potato slices.
7. Top with stuffed anaheim chiles.
8. Sprinkle the top of stuffed chiles with sliced onions.
9. Pour in a 1/2 cup of Mexican crema over the top of onions.
10. Generously sprinkle the top of the crema and onions with cheddar cheese.
11. Next srinkle in chili flakes, Lawry’s, and ground pepper.
12. Add another layer of Idaho potatoes.
13. Then add in another 1/2 cup of crema.
14. Top with remaining potatoes and another 1/2 cup of crema.
15. Finish the whole casserole layering with a 1 1/2 cups grated pepper jack cheese.
16.  Bake in the oven for 50 minutes, then place the casserole dish on the top shelf of oven under the broiler (on high) for 3 to 5 minutes, or until golden crisp.
17. Let cool for 20 minutes before serving.
18. Enjoy!

I know everyone is talking about back to school and end of Summer, but the truth of the matter is…. Here in Los Angeles, September is one of the hottest months of the year and many times that heat seeps right into the beginning of October. I see it as nice gift from the sun, a warm embrace. It allows me to keep my patio open to an extended gathering of friends and family. Bring on the Madria Sangria in either Red Traditional Sangria or White Moscato and add some chopped fruit to it for a fruity drink. Who am I kidding? I’ll enjoy it well after Summer ends.

Ingredients For Witch Finger White Sangria: 

• A bunch of Witch Finger Grapes (Melissa’s Produce)
• 20 – bing cherries (pitted and cut in half) (Melissa’s Produce)
• 1 – cup mango (chopped)
• 1 – cup watermelon (chopped)
• 1 or 2 bottles of Madria Sangria in white or red

How do you enjoy your Sangria? Plain or loaded with fruit? Tell me!

I’m always craving a good hearty empanada, something I could sink my teeth into and relish every minute between bites.  I have those moments where I stare into my empanada as I softly devour it, knowing the end is near.  BUT there is always another one waiting for me on the plate until they are all gone.  These potato empanadas unfold a new level of love before me all neatly wrapped in a pie crust dough.  Have them for dinner tonight or take them on your next picnic.  Either way, here is a simple way to make these tasty little gems using left over mashed potatoes.  Watch the video to see how.

Ingredients for Potato Empanadas:

• 1 – box store bought pie crust
• 1/2 – cup of cold left over mashed potatoes (made with Idaho Potatoes, butter, garlic, and onion)
• 1/4 – cup chile strips (I roasted and peeled anaheim chiles)
• 1/4 – cup grated pepper jack cheese
• 1/2 – cup grated cheddar cheese
• egg wash (1 egg and 1 tablespoon of water mixed together)

Disclosure: This video/post is sponsored by the Idaho Potato Commission (which I am very proud the be associated with). The recipe and opinions are my own. Thank you for watching.

It’s finally here! Sara O’Donnell of Average Betty and I made a video celebrating 3 ways to make Mashed Potatoes. We had a Mashed Potato Party and invite you to come on over and celebrate with us! Make our Mashed Potatoes for your Holiday table this year!

For the recipes click here.

Many thank you’s to our beloved Idaho Potato Commission for making this video possible!

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There’s something to be said for a sugar cookie that someone has carefully taken the time to decorate. This is one of my favorite ways to spend my afternoon. Filling in the small details and add extra decorative depth to my cookies. I naturally like to celebrate Dia de Los Muertos with decorative sugar cookies. They make my alter look so amazing and the rest are for me and my family to enjoy and remember our loved ones lost. I make my sugar cookies with Mazola corn oil for  a more crisp taste. I’ll share the recipe in my next post. But for now….. Watch my video on how to decorate Dia de Los Muertos Sugar Cookies.

Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Mazola. However, all opinions expressed are my own.