Presley's Pantry

 Me, screaming out my window:

“Forget about National Jelly Filled Donut Day, which happens to be June 8th, I have glazed donut strawberry burgers.  Sappily Sugary Sweet donuts STUFFED with my favorite berry…. Strawberries!  Serve them on a plate for a party or make a few for your favorite TV show and sit there and eat it with both hands, overindulging and loving every minute of it!”

Ingredients for Glazed Donut Strawberry Burger:

2 – cups chopped strawberries

2 – teaspoons of sugar

3 – glazed donuts

Add chopped strawberries to a bowl and add sugar.  Mix well. Set to the side.

Cut a donut in half lengthwise.

Then fill donut with sliced strawberries.

Cover strawberries with half of the donut and enjoy with two hands….. or if you want to be PROPER eat with a knife and fork.

ENJOY YOUR FAR-OUT DONUT!

Photos taken by: Nicole Presley and Mando Lopez

You can imagine the excitement that ran through my bones when I opened my official invite to the White House through LATISM.  “Wow! Really? I was chosen as one of the TOP 70 LATINA BLOGGERS in the NATION!”  Out of that 70 only 5 were food bloggers, including me!  I was honored and completely in disbelief.  I packed my bags and headed to D.C. to meet up with all my fellow Blogueras.

We went through thorough background checks and miles of red tape just to be allowed to enter the gates of the White House, but once we were in, we were free to roam the halls and make ourselves at home.  I’m serious.  We were all certainly snap-happy shutter bugs.

Here are a few pictures of what I captured just on my walk to the designated conference room:

Once in the conference room we listened with open ears as Liz Fowler (Special Assistant to the President, National Economic Council), Alejandra Ceja (Chief of Staff, Office of the Under Secretary, Department of Education), Lisa Pino (Deputy Administrator, Supplemental Nutrition Assistant Program, Department of Agriculture), Marissa Duswalt (Associate Director for Policy and Events, Let’s Move Initiative), and Julie Rodriguez (Associate Director, Office of Public Engagement) took the floor with keynotes on what the nation could expect from health initiatives, and public school food programing.

Many startling statistics were shared.  For Latino children it literally is feast or famine.  30% of Latino children are obese and 30% are struggling to find their next meal.  I was touched to find out how the White House plans to remedy this problem. Did you know that 1000 public schools currently have a salad bars in their cafeterias? They are mainly being placed in elementary schools to introduce salad and vegetables to the younger children so they can grow up making healthier choices.  The goal is to have 6000 salad bars in public schools by Fall of 2012, and double that by Fall of 2013.  Thumbs up! I loved hearing that.  Also many farmers markets are now excepting EBT cards as a form of payment to make sure families of all walks of life are able to obtain healthy wholesome foods and provide their families with fresh fruit and leafy greens.  They will also accept EBT cards where seeds are sold in order to allow people to grow their own garden and have a bounty of fresh veggies to put on their dinner table.  This brought tears to my eyes.  One of the best things I heard was that awful pink slime would be forbidden from being served in any meat products in public schools.  Hooray!  For more info of food initiates go to ChooseMyPlate.gov .

It was a once in a lifetime experience that I will never forget and was humbled by all the amazing women I was privileged enough to experience this with.  I will keep these memories close to my heart…. para siempre.  Thank you LATISM and Latina Bloggers Connect for the beautiful adventure.

More photos from the White House and other Monuments:

All photos taken by: Nicole Presley, Ericka Sanchez and Mama Latina Tips.

My family gets together for hot summer fun days throughout the warm months of June, July, and August.  You can bet your bottom dollar there will be water balloon fights involved, swimming, and lots of laughter.  The food is always the main highlight of the gathering with an assortment of everyone’s favorite dishes… a smorgasbord if you will.  We have to make sure to have salsa and chips for my Mom, cheeseburgers for the kids, macaroni salad for my Aunts, bar-b-qued ribs for my Uncles, and THE MUST HAVE  for everyone else (me included) is the classic chili dog.  Of course I make my own version of a classic chili dog, and my twist is adding flavorful RO*TEL.

You start off with an exquisite pot of chili beans.  I make mine simple and ultra tasty, with only 5 ingredients.  It’s the RO*TEL that gives them that burst of zesty flavor that makes you lick your chops and eat like there is no tomorrow.  They’re so good you serve them on top of your hot-dogs and serve a little bowl on the side for more chili bean goodness.  I look forward to my summer, getting splashed by the kids in the pool, dodging water balloons, spending quality time with my family and eating chili dogs!

Last one in is a rotten egg!

Ingredients for turkey chorizo chili:

1 – package pork chorizo (casing removed and cooked)

1/2 – cup chopped onion

1 – pound ground turkey (cooked)

5 – cups cooked pinto beans

1 – can RO*TEL (mild)

In a medium sized pot over a medium flame add chorizo and onions and saute for a minute or so.  Then add in cooked turkey meat.  Mix well.  Add in cooked pinto beans, and entire can of mild RO*TEL.  Mix well and allow for mixture to get hot.

Try to resist eating the entire pot…. you still have dogs to grill.  Take a few frankfurters and slice them with a knife, here and there adding some slits.  Then throw them on a hot grill and cook till they are to your liking.  I like mine slightly charred.

Place your warm frankfurter in a bun and top with turkey chorizo chili beans for the best chili dogs ever!

Garnish with cheddar cheese and onions…. Mmmmm my mouth is watering.

Here’s a picture of the “Chili Dog Vulture”… Identify him now and be on the look out, he may show up the next time you are enjoying a chili dog made with RO*TEL and snag your plate. 🙂

All photos taken by: Nicole Presley and Mando Lopez

Disclosure: This is a sponsored post.  The recipe and all opinions are my own.

Positivity comes in many forms:  It could be the feeling you find in the warm of a bath or the sunny out-look you wake up with in the morning or the sensation you get at the end of a yoga class, it could be anything that makes you grin from ear to ear.  Today the positivity I am overflowing with is the actuality that I,  Nicole Presley,  has been chosen to be a Positivity Ambassador for 2012!  This means I will be able to celebrate the small gifts that are sometimes missed and shed a big spotlight on all things happy and forward thinking!

Where should we start?  Summer is around the corner and I would like to be healthy and fit.  Have you heard “El Paso Positivo” song?  It’s got me jumping and dancing.  Perfect way for me to get in shape with a little movement in my steps.  “El Maestro del Vaso Medio Lleno” knows I need some help in the exercise department, maybe that’s why he has made it so easy for me to enjoy this song along with the fantastic dance moves.  Here’s a video of the Maestro’s cousins getting down to the sound of El Paso Positivo.  They have the right attitude and I intend to join them in getting this body in shape this summer.

But wait!  El Maestro just sent me another bit of information as a gift.  He said ” If you are going to be working out hard by dancing El Paso Positivo or bike riding with your son or diving into a swimming pool for an aquatic workout, then you should drink MILK after your routine.”  Apparently milk helps muscles to recover after a GOOD physical activity.  Plus it’s loaded with minerals which will assist in avoiding muscle cramping…..we all know those suckers hurt.  Thank you Ol’ wise Maestro del Vaso Medio Lleno, I appreciate the advice.  I think I’ll have chocolate milk just so I could feel a little naughty, but still know I’m doing the right thing for myself and my family!

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

Alright, here’s the story.  I have a breakfast blog called “The Two Good Eggs” I co-write with my good friend Ericka Sanchez (Nibbles and Feasts).  A couple of weeks ago we filmed a video for our breakfast blog and this is what we made: a super mouth watering delicious Hash Brown Crusted Chorizo Jalapeno Quiche.  Check out our video for the recipe by clicking here.  This is a delicious dish to make for the man in your life.

Happy Father’s Day!

Photo by: Luz Gallardo

I hear the word ‘party’ and my eyes light up.  I don’t need a reason to celebrate, something as easy as a game day with some friends is reason enough for me.  I instantly go into food mode, start craving all the fiesta foods that are not usually on the table.  Dishes that only a celebration can bring on.  Stuff that is reserved for a small serving but at a party can be a divine indulgence.  Now it’s an absolute necessity to have a party…. Let’s Spring into Summer with a game day.

Food: I wanted something easy to prepare and could be left on the table for the guests to help themselves.  In order to invite some zesty-ness into the menu I would have to use my beloved RO*TEL.  The vine ripened red tomatoes blended with green chiles and a savory mixture of spices always brings out the PUNCH in dishes.  I knew it would knock the socks off my guests.  I decided to make mini shredded beef tostada bites, creamy cheesy corn dip, and turkey chorizo chili beans to top our hot dogs off with!  The bounty of finger foods was a SMASH!

Ingredients for mini shredded beef tostada bites:

3 – tablespoons olive oil

1/2 – teaspoon chipotle powder

1/2 – teaspoon garlic powder

1/4 – teaspoon salt

1/4 – teaspoon black pepper

24 – mini corn tortillas

5 – cups shredded beef (I cooked a small roast in a crock pot, then shredded it)

fresh lime juice from 2 limes

salt and pepper to taste

2 – cans of original RO*TEL (drained)

Preheat oven to 375  degrees fahrenheit.

In a small bowl combine olive oil, chipotle powder, garlic powder, salt and black pepper.  Then take a corn tortilla and lightly brush with oil mixture. Place in a muffin pan, and continue till all are done. Bake in oven for 15 to 17 minutes or until crisp.  Set to the side.

Then in a dish combine shredded beef, lime juice, salt, pepper and RO*TEL. Mix well and serve with tostada cups. Top with cheddar cheese or guacamole.

And the guests were hungry… After a long day of playing horse shoes and cards we were ready to eat.  Some of my friends had never tried RO*TEL before and were surely happy to discover it. 🙂

Would you like to have a game day with friends and RO*TEL snacks yourself?  I have a gift set for two lucky readers.

• Two cans of RO*TEL Diced Tomatoes & Green Chiles
• Recipe Cards
• Chip-and-dip serving bowl
• Green chili string lights
• Outdoor game set

How to win the Summer Party Kit:

Like Presley’s Pantry on Facebook!

Follow Presley’s Pantry on Twitter!

Like RO*TEL on Facebook!

Tweet:  I just entered to WIN a @ro_tel Summer party kit via @PresleysPantry !  Wanna win one? Enter here! #FiestaROTEL http://wp.me/p1mJLS-1cW

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

Open to U.S. Residents only.  No PO Boxes, please. Must be 18 years or older to enter.  Contest ends May 31, 2012 at 11:59 PM, PST and two (2) winners will be randomly chosen from all entries through random.org.

Disclosure: This is a sponsored post.  All opinions and recipe are my own.

Sunday morning breakfast is what comes to mind when the word “Chilaquiles” passes my lips.  It is the breakfast that I have been enjoying since I could identify a date and time.  The old traditional Mexican dish has made me and my family come back time and time again and beg for more.  This simple dish is super easy to make and is not only enjoyed in the morning but really could be eaten at any time of the day…and it is!  What I love most about Chilaquiles is I usually have all the ingredients on hand and can whip them up whenever I get a hankering for the comfortable dish that tastes like enchiladas.  Some people make them with red chile, and some people prepare them with green chile, and if you serve both types on a plate side by side they are called “Chilaquiles Divorciados.”  I’ve had them smoothered in mole too. Wowsa…. my mouth just watered.  All sauces are a great compliment to the fried corn tortilla triangles that are pleading to be topped with cheese.  I tend to use a variety of cheeses on mine, but traditionally Queso fresco holds court on this recipe.