Presley's Pantry

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.

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 have a lot of energy…. I wake up full of life and love to stay up past midnight, almost every evening. I think the best of me comes forward in the night time hours. Something about the sun hiding and the calm of the stars makes me want to dig deep into my creative self and a lot of times touch the silly young girl that still lives in my heart. I believe now that I’m a Mom, the evening belongs to me more than ever, it’s the time I have to myself once my son goes to sleep. I gladly stretch my wings and usually get something comfortable to lounge around in. It is also the time that I work on the writing portion for my blog, or other work I may have. Most importantly, it is the time of the day when I make myself a platter full of snacks. I refer to this platter as my night picnic. I load it up with little nibbles I have laying around the house and pretend I’m about to set sail into the night on a boat under the stars. Or sometimes I will spread a blanket out on my lawn, lay my platter beside me, pour myself a glass of vino, and work on my computer covered in the night sky.

I start in the cheese drawer in my fridge, I rummage through the different types of cheese…..everything from queso fresco to blue cheese to aged sharp cheddar to gruyere to cream cheese. You name it, I got it. Then I raid my fruit bowl. I use whatever fresh fruit I have in the bowl, and usually keep it seasonal. Fling open the doors to my pantry and look for olives and nuts. It’s also in my pantry where I can find my beautiful Triscuits. I have been a fan of the whole grain wheat cracker since I was a teenager and as my tastes evolve…. I still enjoy the original triscuits and all the new wonderful flavors including the grain brown rice triscuit. I make sure to pile them high on my night picnic platter and enjoy them with some of the best foods you could ever put on a cracker.

What I used for this night picnic platter:

• black mission figs
• gruyere and cheddar chunks of cheese
• apricot & honey goat cheese
• peppered salame
• ​blue cheese stuffed olives
• marcona almonds
• white nectarines
• Triscuits

A new take on an old favorite. Enjoy the new line of Triscuit baked with whole grain brown rice and wheat, some with real food ingredients like sweet potato or red beans.​

This is a sponsored conversation written by me on behalf of Triscuit. 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.

If you know me, then you know I heart coffee cake big time. I seek it out, I crave it, and I go absolutely bonkers when I find a good one. Rarely do I make it myself….. I don’t really know why that is, maybe from sheer fear that I will eat every last crumb and share none. I get stingy and greedy when I have a good piece of coffee cake in front of me, it’s kinda funny to see. Here is my solution to a piece of coffee cake…. I made coffee cupcakes…. that way I will know exactly how many I’m eating and it forces me to share. In this case, I curse the cupcake, but I know it’s the right thing to do.

Ingredients for Mango Rum Streusel Cupcakes:

• 1 – box of yellow cake mix (make batter according to package with eggs, water, and oil)
• 1 – mango (peeled, cut, and diced into small little cubes)
• 2/3 – cup flour
• 1/2 – cup sliced almonds
• 1/2 – cup sugar
• 1/2 – cup brown sugar (packed)
• 1 1/2 – teaspoons cinnamon
• 4 – tablespoons butter (room temperature)
• 1 – tablespoon rum

Directions:

1. Preheat oven to 350 degrees fahrenheit
2. Mix cake mix according to box, by mixing cake mix, oil, water and eggs together until combined.
3. Line a cupcake pan with cup cake liners.
4. Add 1/4 cup of batter to each cupcake holder.
5. Peel and cut mango into small cubes. 
6. Then add a teaspoon of mango to the top of each cupcake holder. Set to the  side. 
7. In a bowl combine flour, almonds, sugar, brown sugar, and cinnamon. Give it a good mix. 
8. With the tips of your fingers bend in the butter until fully incorporated. 
9. Once streusel becomes crumbly, pour rum over the top then toss crumbly streusel to combine.
10. Top each cupcake with 1 teaspoon of streusel. 
11. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
12. Remove from oven and allow to cool for an hour. 
13. Enjoy!