I’ve had my nose stuck in this cookbook lately.  You know the feeling when every page has something new and exciting to offer…. Melissa’s Produce : The Great Pepper Cookbook is doing that for me.  It really is the ultimate guide to choosing and cooking with peppers.  At the start of the book there is what I would call the blueprint of a large selection of chiles and a scale of how hot these chiles/peppers are once they hit the tongue.  Some actually seem combustible and others very mild.  I thought I had a fair share of knowledge on chiles, but I have come to learn so much more.

The Lemon Lime Shrimp and Shishito Peppers is probably my favorite recipe in the book thus far.  I have made it a few times but for some reason, always at night with a circle of friends who eat it all before I can grab a camera.  Never the less it is a must make at home and very easy to make.  I’m also rather partial to the red chile lemonade and all the spicy sweets (desserts) the book has gifted me.  Most of all it has turned me into a shishito believer.  Pictured below is a plate of blistered shishito peppers in a soy sauce and lime sauce I made a while back. For my blistered shishito peppers recipe click over to Que Rica Vida! You won’t be sorry.

The Great Pepper Cookbook is an essential staple for any cook who desires spice in the kitchen.  Hot or mild, it’s got it all. Order your copy today!

It’s been a little over a month and I have been working hard at my exercise routine. Trying my hardest to be as active as possible at least 5 times a week. I am very fortunate that I have a great support team behind me. My fiance joins me most of the time for a serious hike or a walk/run/jog/walk, and then I have my pilates class which my best friend A-dre (who recently moved next door to me, I know I’m lucky to have my best gal living a few steps away) likes to join me for. I must admit this wellness/exercise thing is a serious commitment. I tell myself as I’m sweating buckets in the California heat “it is all for the greater good of my health.”  Of course I’m doing it for vanity (I need to lose some lbs.), but I’m also doing it for sanity. I love the feeling of an accomplished workout at the beginning of my day.

Lately I have been making a refreshing “agua de pepino y yerba buena” that I like to keep on tap chilled in the fridge. It’s my reward when I come back home with a complete overheated RED face from a thorough workout. Walmart makes it easy to keep it handy and with low prices on both cucumber and mint, why wouldn’t I make it often? This is the way I’m staying hydrated this spring/summer, with the people I love most drinking a glass beside me. Cheers to cucumber mint water.

Ingredients for agua de pepino y yerba buena:

• 3 – large cucumbers (cut into big pieces)
• 1 – lemon peeled
• 1/2 – cup mint leaves (stems removed/leaves only – I used Melissa’s Produce)
• 1/2 – cup sugar
• 10 – cups water

Directions:

1. Place cucumbers, lemon, mint leaves, sugar in a blender, and then add a cup of water. Blend until smooth.
2. Pour the mixture through a sieve that pours into a pitcher.
3. Add the remaining water to the pitcher and give it a stir.
4. Place the pitcher in the fridge and allow to chill.
5. Pour agua into a cup and garnish with a mint sprig.
6. Enjoy!

Disclosure: This is not a sponsored post. I just love Melissa’s Produce and want to share a good resource with my readers on gift baskets.

Do you have a person that is impossible to buy for this holiday season? I have a few of those on my list, so being a girl that is all about food, Melissa’s produce just made life a little easier with their new Gift Baskets! Now i can shop stress free from behind my computer screen and know that my near and dear will get the best delivered to them! For Instance the basket pictured above would be the ideal gift for a fancy wine and cheese lover. It comes with an exquisite 750 ml. bottle of Chateau Montelena Chardonnay, 4 lbs. of the seasons best tasting Asian pears, a bottle stopper, a cloth bag filled with a 10 oz. medley of nuts and nut cracker, and a box of crackers pairing perfectly with an 8 oz. wedge of Parmesan cheese. It sounds like I may have to order it for myself. 🙂 

 I think the Holiday Fruit Hamper might be my favorite. The natural woven hamper basket is carefully packed with a generous variety of seasonal apples, pears plus juicy grapefruit, tangerines, oranges, and kumquats, then embellished with a festive bow.

• The newest additon of the Melissa’s Gift Basket  line are the Wine & Produce Baskets! But search around you will find new boxes and gift baskets available too… including ones for kids, ones for just organic shoppers, ones for all occasions, etc!
• Melissa’s site also has options to shop by price (in case consumer coming to the site are money focused on the present).
• Meissa’s site options to shop by occassion (Oragnic, Birthday, Christmas, Hanukkah, Thanksgiving, Corporate, etc).
• Melissa’s site has options of all sorts and sizes from the least expensive gifts from the Hidden Treasures Bag in the low $20’s to the Culinary Collection Gift Basket at $500.00 

There are 2 ways to order these unique Melissa’s gift baskets and boxes:  Go online  www.melissas.com (ordering is 24 hours, 7 days a week) .  Also if the consumer is not the online type and likes to talk to a real voice, they can call our friendly Melissa’s Mail Order Department at 800-588-0151 (however ordering on the phone is limited to Monday – Friday 8am – 5pm pacific time)…

Order one today!

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!

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!

The other day I was driving with my girlfriend A-dre and I told her how I just LOVE these cherries that Melissa’s Produce sends me from time to time. I went on to tell her they are unlike any cherry I have ever had. No farmers market, or specialty market has ever offered me a cherry so fine. PERFECT is the only word that comes to mind when trying to describe them. They are firm with no mush, they are sweet and juicy, and delightful. Unfortunately they are almost out of season, but in the meantime we should celebrate every moment eating these fine specimens.  Breakfast, Lunch and Dinner. I will miss my sweet cherries! 

Ingredients For Pecan Cherry Pancakes:

• 1 1/2 – cups flour
• 2 – teaspoons baking powder
• 1/2 – teaspoon baking soda
• 1/2 – teaspoon salt
• 2 1/2 – tablespoons sugar
• 2 – eggs
• 1 1/2 – cups buttermilk
• 1 – cup milk
• 3 1/2 – tablespoons butter (melted and cooled)
• 1/2 – teaspoon vanilla
• 1/3 – cup chopped pecans
• 15 – cherries (pitted and cut in half) (I use Melissa’s Produce)
• butter or nonstick spray
• maple syrup

Directions:

1. In a medium bowl combine flour, baking powder, baking soda, salt and sugar. Give it a good whisk.
2. In a separate bowl combine eggs, buttermilk, milk, butter, and vanilla, then mix really well.
3. Then add the flour mixture to the milk mixture. Mix together until combined. You don’t want your mixture to be perfectly smooth. Leave some lumps in there.
4.  In a large frying pan lightly brush with melted butter or mist with a non stick cooking spray and place over a medium flame. Allow pan to get hot then take 1/4 cup of batter and pour into pan…. the batter will spread slightly then top with a 3 cherry halves and a pinch of pecans.
5. Cook for 5 minutes or until the batter starts to have little holes in it. Some will even pop.
6. Flip pancake and cook on the other side for 2 to 3 minutes. Remove from flame and spread butter on top and drizzle with syrup.
7. Enjoy!

It’s breakfast time again here at Presley’s Pantry.  I promise to stop with the breakfast posts for a little while after this one.  I use to dislike Oatmeal with a fierce passion.  I’ll just say it out loud… I LOVE OATMEAL now (click over to Babble for the whole story on my sudden love with oatmeal).  For my nearest and dearest who are snickering at that remark calling me a hypocrite through a whisper in their teeth, I have declared a change of heart.  Now when I open my eyes in the a.m. I can’t wait to get my hands on a bowl.  I’m still playing around with different combos of steel cut love, but here is one I have been quite pleased with lately.  Enjoy it!

Serves: 4

Ingredients for Cherry Hazelnut Farro Oatmeal:

• 5 – cups water
• 1 – Melissa’s Produce vanilla bean pod (split down the middle)
• 1 – cinnamon stick
• 1 – cup steel cut oatmeal
• 1/2 – cup Melissa’s Produce farro
• 1/3 – cup brown sugar
• 1/3 – cup Melissa’s Produce hazelnuts (chopped)
• 1/2 – cup Melissa’s Produce cherries (pitted and cut in half)
• 1 – cup milk or 1/2 & 1/2
• Cherry jam (optional)

1. In a pot over a medium flame add water, vanilla bean pod, and cinnamon stick. Bring to a boil.
2. Add in oatmeal and farro, give it a good stir and bring to a boil.
3. Once oatmeal/farro are boiling, cover pot with a lid and lower the flame to a simmer. Simmer for 30 minutes.
4. Remove from flame and let sit for 5 minutes.
5. Serve hot in a bowl and garnish with brown sugar, hazelnuts, cherries, and milk. Add cherry jam if you like things extra sweet.
6. Enjoy.