Got left over candy canes?... Peppermint and Marshmallow Hot Chocolate, perfect for cold weather.

 

Peppermint and Marshmallow Hot Chocolate

 You have to try this easy and delicious hot chocolate. Its a perfect way to use any left over candy canes from Christmas, or after Christmas blow out sales. If you don't have access to candy canes you can use peppermint extract, or crushed up peppermint candies. It such a delicious and warm treat, perfect for a relaxing night by the fire.

 

 

 I like easy and inexpensive so I use hot chocolate mixes. I use one and a half pouches for each person. So if I'm only making some for myself and one other person I use 3 pouches to make it more chocolaty. You can make your own hot chocolate as well. Please feel free to email me or comment if you would like the recipe for homemade hot cocoa.

 

I like to use milk for my hot chocolate so its creamier. But in case you didn't know milk causes phlegm (mucus) so if you or someone you're making this is congested or sick you can use water, or a mix of milk and water. Since this is made on a stove and not in the microwave its really important to stir frequently so the milk doesn't boil. It should be hot but not boiling, otherwise it'll taste burnt. So cook it on medium high heat and keep your eye on it. Also very important this is a lot hotter than traditional hot chocolate you get at the baseball game, or the stuff you make in the microwave. So make sure to warn people to wait until it cools a bit so they don't burn off their taste buds. Add the hot chocolate mix and stir right away that way the flavors heat up with the milk and develop more. Its also easier for the powder to dissolve this way. Be sure to mix constantly so it doesn't burn and get stuck to the bottom of the pan.

Once the milk mixture has begun to warm up, and you can see small bubbles forming add the candy cane pieces or crushed peppermint candies. Make sure to crush up your candy canes, or peppermint candies into small pieces so they dissolve in the milk easier. Mix until they dissolve. Make sure milk mixture is not too hot. It should have small bubbles, and it's ok if it simmers a bit, but not big boiling bubbles or it will quickly boil over and burn.

 

 

 

 Adding marshmallows into the pot while its heating up makes the hot chocolate a lot creamier. Add marshmallows after you have the desired peppermint flavor, you can add as much or as little as you want. Stir constantly until marshmallows melt into the liquid.

 

 

Serve into cups, top with more marshmallows and a candy cane and enjoy!! Remember to let cool slightly and sip slowly so you don't burn your tongue. :)

Remembering Ithica....one of my favorite poems of all time

Remembering Ithaca....

 

A few years back I came across the poem Ithaca by K. Kavafis on Paulo Coelho's blog and it immediately became one of my favorites. It is such an old poem that transcends time and it's message is still so relateable. Paulo Coelho is my favorite author, his books, poems and quotes have changed my life. He's one of the biggest inspirations in my life, and I am so grateful to him for everything I've learned from him. I am so honored to share this the way he shared with me (and millions of others.) I hope it means as much to you as it did to me.

 

 

 

ITHACA

As you set out for Ithaca
hope your road is a long one,
full of adventure, full of discovery.
Laistrygonians, Cyclops,
angry Poseidon – don’t be afraid of them:
you’ ll never find things like that on your way
as long as you keep your thoughts raised high,
as long as a rare excitement
stirs your spirit and your body.
Laistrygonians, Cyclops,
wild Poseidon – you won’t encounter them
unless you bring them along inside your soul,
unless your soul sets them up in front of you.

Hope your road is a long one.
May there be many summer mornings when,
with what pleasure, what joy,
you enter harbours you’re seeing for the first time;
may you stop at Phoenician trading stations
to buy fine things,
mother of pearl and coral, amber and ebony,
sensual perfume of every kind -
as many sensual perfumes as you can;
and may you visit many Egyptian cities
to learn and go on learning from their scholars.

Keep Ithaca always in your mind.
Arriving there is what you’re destined for.
But don’t hurry the journey at all.
Better if it lasts for years,
so you’re old by the time you reach the island,
wealthy with all you’ve gained on the way,
not expecting Ithaca to make you rich.

Ithaca gave you the marvelous journey.
Without her you wouldn’t have set out.
She has nothing left to give you now.
And if you find her poor, Ithaca won’t have fooled you.
Wise as you will have become, so full of experience,
and this is the meaning of Ithaca.

 

 

Ithaca is an island in Greece, the home of Odysseus who is trying to return to the island in Homer's The Odyssey. The poem reminds us that its not just about the destination, we have to enjoy the journey along way. Don't hurry it at all, better if it last for years. I often get down on myself over how long it's taking me to realize my dreams. But this poem reminds me that its not the island that is going to make me rich, but the experiences I have on the journey to the island. As long as I never let go of my dreams, I will be rich and strong with all of my experiences and memories along the way, and eventually I will reach my destination. Paulo Coelho wrote his first book at the age of 35, its never too late for anything, and no dream is too big.

 

 

 

 

Not only is Ithaca an island in Greece, its also a college town in upstate New York. I had always wanted to go to New York ever since I could remember. Not exactly the New York you see in movies. I wanted to see the New York I had read about in books. Where leaves turned colors during fall, and the maple syrup really comes from trees. I was fortunate enough to get to travel to a place that embodied everything I had imagined, without all of the traffic and flashing lights. Ithaca is amazing, its beautiful, and breath taking. There's waterfalls, bridges, amazing old houses, and delicious food. I will never forget my trip there. I learned a lot about how beautiful and massive mother earth is. I was so amazed by the deer hanging out in people's yards, the huge trees, the different shades of green and especially the fireflies which I had never seen before.

That trip changed my life, I realized I really didn't love the person I was with, and deep inside I knew I would experience those views again someday with someone who I would really enjoy them with. That hasn't happened yet but I know it will someday. I also met a girl who called herself Bluejay, she was the girlfriend of one the guys from the band Red Jumpsuit Apparatus. She was the first to tell me I was "different", she explained things to me that no one else in the car could understand. She knew me without knowing me, and had things she had to let me know. I shared my own experiences and she explained to me I'm a dreamer, a person who can see things in my dreams. I learned from that moment on that I had to pay closer attention to my dreams, and learn to follow my intuition. Since then I've learned that it has to do with my Yaqui blood, its a gift from my ancestors. Ive grown so much since that trip, but I owe a lot of my growing up to that trip.

Its kind of ironic that my favorite poem and my most memorable trip share the same name. Goes to show everything happens for a reason. If I had not recognized the name on the blog I would not have opened the poem, and I really think my life would be a lot different. I'm happy that I came across this poem again, almost 3 years since the last time I read it. It came at a perfect time in my life like it did the first time. So now I share it with you, because no decision is the wrong decision. :)  

The Breakfast Club is not only favorite movie, its my favorite breakfast spot...My version of the Breakfast Club Diner California's Hawaiian Flap Jacks

 

BCDC's Hawaiian Flap Jacks

Breakfast Club Diner California's Hawaiian Flap Jacks

 

 

My favorite meal of the day is breakfast, I can eat it any time of the day. The one thing I love as much as breakfast are diners. I love diners because they're a little bit of history trapped in time. I always say I was born in the wrong decade, and I feel like I should've been alive during the 50's and 60's, so I'm right at home at diners. Two of my favorite diners in San Diego County are The Corvette Diner and The Breakfast Club Diner California. They represent my two favorite eras, the one I relate to and the era I was born in.

 

 

 

The Breakfast Club Diner or BCDC for short, is a different type of diner. Not your typical oldies diner like the Corvette Diner, yet still stuck in time. Instead of going back to the 50's or 60's the stained glass David Bowie on the door prepares you for a trip back to the 80's.

 

 

 

Into the era of John Hughes' Breakfast Club, big hair, neon colors, and dancing movies like Footloose, and Flashdance. If the 80's new era classics playing on the radio aren't enough to remind you of the music of the time, the stained glass portraits of Slash and Madonna on the windows should do the trick.

 

 

 

 

 

 I love this place, its only about 35 minutes away from home, but Daniel and I always make sure to make it to Oceanside before 3pm so we can go there. Everything we've had has been delicious, from the bacon that reminds me of my mom's chicharones, to the onion rings that are so big and yummy you have to try them, to the pancakes which are the yummiest and fluffiest I've ever had. This place is the bomb! There's never a line, and the manager Perry is always friendly, making his rounds around the tables making sure everyone is enjoying their meals. But the one dish I recommend everyone tries is the Hawaiian Flap Jacks. The first time I tried them it changed my life. 

 

 

 

 

So much, that I went home and tried to make my own version of the recipe. I'm always in charge of the pancakes when we make breakfast so I knew I had to make these for everyone else. I used Bisquick pancake and biscuit mix because I had in my pantry. Its a quick and easy way to make pancakes that taste yummy especially if you add things to them like I always do. This is the way I add fruit and toppings to all of my pancakes. After you put the batter on the hot griddle before you flip it, add desired topping to the top one by one. Then carefully flip again once sides begin to bubble and look cooked. Make sure your pineapple is dry because the juice will burn faster than the pancake mix, and cause it to be dark. Anytime I make pancakes using Bisquick I replace the milk with buttermilk which makes them fluffier. If you don't have buttermilk, regular milk works just fine. Make sure to add coconut to batter, but don't over mix or pancakes will be tough.  

 

 

 

 

The other trick to these you cannot be without is the coconut whipped cream. I made my own whipped cream from scratch but you can use cool whip if you don't want to make your own. I suggest homemade, its easy and adds a lot more flavor. The trick is to add the coconut to the whipped cream once stiff peaks have formed, and carefully fold it in so it doesn't deflate the whipped cream. Trust me these wont be the same without the whipped cream. Top them with more shredded coconut, and powdered sugar. BCDC's pancakes are so fluffy and yummy, so if you can't make it to Oceanside or want a little piece of paradise for breakfast you have to try to make these! :)

 

 

My Version of Breakfast Club Diner California's Hawaiian Flap Jacks

Pancakes:

2 Cups Original Bisquick® mix
1 Cup Buttermilk or regular milk
2 Eggs
1 Teaspoon Vanilla
2 Tablespoons Shredded coconut
1/4 Cup Pineapple chunks (let dry off on a paper towel)

Whipped Cream:

1 Cup Heavy cream
1 Tablespoon Powdered sugar
1 Teaspoon Vanilla extract
1 Teaspoon Coconut (you can add more or less depending on desired coconut taste)

In a cold mixing bowl fit with a whisk attachment mix heavy cream until peaks are about to form. Add sugar and vanilla and continue to whip until stiff peaks form then fold in coconut. You can add more or less sugar depending on how sweet you like it. Be careful not over mix or it will start to separate, and look like butter.

Hawaiian Flap Jacks:

Prepare pancake mix as it says on the box, add coconut and mix just until combined. Be careful to not over mix or pancakes will be tough. Make sure to crack eggs in another bowl first so you don't have any egg shells in the batter. On a hot griddle or pan prepared with butter place about 1/4 cup of batter, more or less depending on the size you want. Add pineapple chunks one by one, on top of the raw batter. Once the sides have bubbled and the edges look cooked carefully flip the pancake. Don't press down on the pancake just let it do its thing. Let cool for just a bit and top with coconut whipped cream, more coconut, and powdered sugar. Enjoy!! :)

 

No gravestones or gummy worms required... Oreo and Chocolate Pudding Parfait

 

Oreo and Chocolate Pudding Parfait

 

 

I love this snack its so delicious and easy to make. I usually only see it during Halloween time made up as a graveyard, with gummy worms and gravestones. Since it's not Halloween I left both of those things out. I decided to make this because I had some heavy whipping cream left over from fettuccine, and wanted to use it for something sweet and easy. I always have pudding on hand because I add it to some of my cakes, and I happen to have a pack of Oreos so I was set. You can use Cool Whip or any type of whipped topping you like. You can also use any type of pudding and sandwich cookie you like if you don't have Oreos on hand. They can be made in individual servings or in a big dish. If you're feeling like a zombie you can add gummy worms. :)

 

 

Oreo Chocolate Pudding Parfait

1 Package Instant chocolate pudding
1 Package Oreo cookies or any sandwich cookie crumbled into pieces
(you can use more or less depending on your taste)
Whipped cream homemade or store bought

 

Whipped cream:

1 Cup Heavy cream
1 Tablespoon Powdered sugar
1 Teaspoon Vanilla extract

This works best when the heavy cream, bowl, and attachment are cold. I put them both in the freezer for about 10 minutes or so to make them cold. Whip heavy cream until peaks are about to form. Add sugar and vanilla and continue to whip until stiff peaks form. You can add more or less sugar depending on how sweet you like it. Be careful not over mix or it will start to separate, and look like butter.

Parfait:

Prepare chocolate pudding according to directions on package. In a serving dish mix Oreos and chocolate pudding. Top with whipped cream and more cookie crumbles. Chill and enjoy!





Now you don't have to wait for the next Pow Wow.... Indian Tacos yum :)

 

Indian Tacos

(Fry Bread Tacos)
 

 

 

 

These are not completely traditional Indian Tacos, but then again nothing I make ever is. Its a version of the Indian Tacos I've loved eating since my freshman year in high school 15 years ago...wow time passes really fast. I remember the first time I had an Indian Taco at my high school's cultural food festival, it was so good I wanted to stand in line all over again just to have another one. Luckily we had more than one festival that year so I was able to have another, and one at every Pow Wow Ive been to since. I love these things. The ones I have had don't add so much stuff to the ground beef and  some have different toppings. Indian Tacos differ by regions and tribes. I'm not really sure what the difference is so I'm not even going to pretend like I do. I just know they're all equally delicious. I found this particular recipe for fry bread a long time ago, but recently Alinah told me she tried a recipe using yeast. I haven't tried it that way but it sounds like it would work well. I'll update the recipe when I have that one. But for now this recipe is easy and yummy.

 

 

 

 

I like to put a hole in the middle of the the fry bread dough after I stretched it in to a disk so it doesn't puff up too much. I'm not really sure where I got that from I just kind of started doing it since the first time I made them. So it was cool the first time Alinah saw me making them she let me know that only certain tribes make them that way and call it "holy fry bread." It was an honor for me when I learned that because for me making Indian tacos has always been really spiritual. I remember and call upon all of the other hands that have kneaded fry bread. My ancestors and all of the mothers, grandmothers, sisters, and daughters who have made them for generations before to me to feed their family. I ask them to bless my fry bread, that it will not only taste good and fill our bellies, but also bring us happiness. 

  

 

 

It is really easy to over mix the dough or burn them if the oil is too hot. So be careful, make sure the oil is hot enough to sizzle but not hot enough to cook the fry bread too fast or burn it. You should only have to turn your fry bread once, and dont brown them too much or they'll be hard to cut. This is one of those dishes you'll want to make over and over and you'll get better at it every time.

   

 

 

You can top them with any of your favorite taco toppings. Traditionally its lettuce, tomato, onion, salsa, cheese, and sometimes sour cream. But you can make them your own and add whatever you like. I like to use my moms refried beans but most of the Indian Tacos I've had at Pow Wows are made with whole beans. They good both ways so either way works. The beans go on the bottom, then the meat, then the rest of the toppings. You can eat them with a fork or just fold them up like a taco. Whatever way you choose to eat them I promise you'll love them! :)

 

 

  

 Indian Tacos

Meat:

1 lb. Ground beef or turkey

1/4 Cup Green bell pepper chopped

1/4 Cup Red bell pepper chopped

1/4 Cup Onion chopped

1/4 Cup Tomato chopped

1-2 Cloves of garlic minced

salt and pepper to taste
Taco seasoning (optional) 
Garlic salt, and/or seasoning mix to taste (optional)

Fry Bread:

2 Cups All purpose flour

1 Tablespoon Baking powder

1 Tablespoon Salt

1 Cup Milk

4 Cups Oil for frying or as needed

Toppings:

Iceberg lettuce shredded

White or red onion chopped

Tomato chopped

Cheddar cheese shredded

Sour cream

Salsa

 

Meat:

Brown the meat in a skillet over medium high heat. Drain liquids if any. Add minced garlic, bell peppers, onions, tomatoes, salt, pepper, and any seasonings you are using. Cook until vegetables are tender stirring frequently so the meat doesn't stick. Set aside

 

Fry bread:

In a bowl mix flour, baking powder, and salt. Stir in milk, mix just until dough comes together. Add more flour if it's too sticky to handle. With floured hands knead the dough on a floured surface until smooth, for at least five minutes. Let the dough rest loosely covered for five minutes.

In a large heavy skillet or frying pan heat oil to 365 degrees, make sure oil is hot enough. If you don't have a thermometer drop a tiny ball of dough into the oil, if it sizzles right away it's hot enough. If it browns too fast the oil is too hot. If it doesn't sizzle at all then it's not hot enough. Make sure oil is deep enough  because dough does puff up as it fries, so about 1 1/2 inches deep. Break off rounded pieces of dough and shape into desired sized disks about 1/4 inch thick with a depressed area and a hole in the center. Fry bread dough in the hot oil until golden brown and puffy on both sides, turning only once. Place on a plate covered with a paper towels to drain off excess oil.

 

Top fry bread with beans, meat, and desired toppings. Enjoy using a fork or just fold it up like a taco. Enjoy!! :)

Chocolate, a girl's best friend... 5 different ways to use melted chocolate

 

5 Different Ways To Use Melted Chocolate

 

 

1: Chocolate Covered Fruit

 

 There's nothing better than chocolate and fruit, I love it. I made this platter using chocolate wafers made specifically for fruit. Its called Dolci Frutta, it comes in a cardboard, microwaveable, container, that has a chocolate covered strawberry and cherry on the label. It comes in dark chocolate, and white chocolate. The microwaveable container makes it really easy to melt the chocolate, but only if you're using the whole container. If you don't need to use the whole container use a small glass bowl, or glass cup to melt it in, and store the remainder at room temperature. Make sure you have enough room for your hand when you have to get down to the bottom to get the last of the chocolate. I melt it for 30 seconds at a time, and mix it every time until its smooth. Make sure the fruit is dry or the chocolate wont stick. Use a spoon to drizzle white chocolate on top of the dark, and vice versa. If you do not have access to Dolci Frutta you can use Wilton Chocolate Wafers, or any other candy coating. But beware the chocolate wont set right away and it might look like old chocolate. Also it is really important not to let any water mix with the chocolate or it wont melt right. So make sure you dry off your fruit, and any utensils and bowls you use. I used fresh pineapple for this picture, it's so much better than the canned stuff. It is a lot sweeter and less acidic. But the can stuff works fine if you don't have access to fresh pineapple. I also dip frozen grapes, frozen cherries (wiped off so there's no water or ice), orange, apple, banana, and pear slices. Also try not to refrigerate it unless it starts to melt because it will sweat in the fridge. It all tasted amazing so be creative :)

  

2. Chocolate Dipped Pretzels

 

   These are the perfect mix of sweet and salty, and can be made special for any occasion. I made    these for my Holiday Treat Party this past year, so they're made using Christmas colors, and candy canes, but you can make them with pretty much everything. Sprinkles, colored sugars, chopped nuts, mints, cookie crumbs, melted caramels, even chili powder if you're feeling adventurous :)  I'm a bargain shopper, and since I'm always throwing parties I like to make the most by spending the least. I used pretzel rods I bought at the Dollar Tree, and broke them into three pieces. You can use the whole rod if you want to or just half. If you're breaking them in half, dip the broken side so they look nicer. Whatever size you make them, make sure to dip them far enough to get most of it covered. Nobody wants a chocolate covered pretzel that's only dipped at the tip. Since these have toppings on them the way the chocolate looks doesn't matter, so you can use any type of melted chocolate you have on hand. Even chocolate chips. Wilton has awesome dipped pretzel molds for all occasions. I have witch nails for Halloween and princess themed molds that are super cute. The molds are pretty inexpensive I think I got both of mine on clearance for less than $2, and they're worth it when you see how cute they look when they're done. I wish I had pictures of the ones Daniel made for our Halloween party using the witch finger molds. He made the nails white, and green chocolate, and the fingers were milk chocolate they so look so cool and creepy at the same time. These are a perfect and easy pot luck treat. The possibilities are endless!

 

3. Chocolate Dipped Spoons

 

These are perfect for winter drinks, hot chocolate, tea, and coffee. Use these spoons to mix your drinks and the flavors melt into your drinks. They're so delicious. You can use any type of chocolate you have, since their topped with other flavors. I made these for my Holiday Treat Party as well so they have Christmas colors and flavors. But again you can use any flavors you want. These are white chocolate, dark chocolate, and caramel, which was just melted caramel candies. Even though they were right next to the drink stuff people still thought they were lollipops so don't be surprised to see people putting them in their mouth instead of their cups. :) 

 

4. Cake Pops

 

Cake covered in chocolate on a stick whats not to love. The easiest way to make cakepops is with a cake pop maker. They're pretty inexpensive and can make more than just cake pops, so its a worthwhile investment. If you don't have one you can make them the "old school" way by mixing 3/4 of a can of ready made frosting with a prepared boxed mix cake, crumbled into a sand like texture. Make sure the cake is completely cooled before you crumble it and add frosting. Use a spoon to mix together frosting and cake crumbles then roll into a ball. Put them in refrigerator or freezer to chill. Dip the tip of a lollipop stick in chocolate then stick in into chilled frosting cake ball. Hold onto the stick and dip the ball into chocolate, and shake off excess. You can use a piece of styrofoam or an inverted colander to stand them up to dry. Drizzle with chocolate or decorate any way you want while chocolate is still wet. You can make every combination under sun, it all tastes good dipped in chocolate. You can also fill the balls with chocolate or any other filling you like.  

Again get creative, there's really no way to mess these up.

 

 

 

6. Dipped and/or Drizzled Chocolate Cupcakes

 

Last but not least is the chocolate dipped and/or drizzled chocolate cupcakes. I love doing this with my cupcakes and I don't really know why every cupcake isn't drizzled with chocolate. This particular cupcake is a Reese's Peanut Butter Cup Ice Cream cupcake I made and dipped in chocolate then drizzled it on top. The chocolate dipping made the cupcake more like a peanut butter cup and added texture. Make sure cupcakes are completely cooled before dipping. You can use a candy bottle, or a plastic bag with a snipped corner (only cut a little bit) to drizzle the chocolate on top. You can use any type of chocolate for the drizzling, but not for the dipping. Use a chocolate that will harden and not look like old chocolate. Its such a simple trick but it makes such a difference. Everyone will be impressed your cupcakes! :) 

 

 

Everyone likes chocolate so I hope you make one of these treats for your next party! Enjoy!! :) 

Not your lunch ladies Sloppy Joes :)

 

Sloppy Joes

 

 

 

I've had never had a sloppy joe until the first time I made these. I had seen countless Manwhich commercials, and t.v. shows with the old, mean cafeteria lady scooping a big sloppy ladle full of meat on top of a bun, and it made me want to try them. American food had always intrigued me, there was so much I would see on t.v. and on menus but had never tried. I grew up with a wonderful Mexican mom who cooked us delicious Mexican food everyday, so I wasn't exposed to a lot of different foods until I got older. Now my palette is more experienced and I really enjoy tasting new things, and trying new recipes. I love that I can share my American side with my mom through food, and she enjoys it as much I do. It makes me so happy to see her make the recipes I've taught her. She's taught me so much about cooking that I don't think I would enjoy cooking as much if it wasn't for my mom. This is one of her favorite dishes. She always requested for me to make them for dinner when I lived with her. They're so simple and delicious there's no way you won't like them. I still haven't tried any other sloppy joes except for mine. But everyone who has had my sloppy joes tells me I shouldn't bother, and I believe them because I love these! I can't imagine having them out of a can yuck! 

 

 

The ingredients for the meat are so basic they're things everyone has in their pantry. Perfect for nights when you need a quick meal and don't have too many options. If you're like me and don't like bland meat you can add more flavor to the meat with any of your favorite seasoning blends, and salts. As you can see one my favorites to use for everything is Mr. Dash original seasoning blend its awesome on everything. 

 



 

 

I like to toast my hamburger buns so that the meat doesn't make them soggy. I usually make baked fries with my sloppy joes, so I just throw the buns in the oven with them for about 5 minutes until they're toasted but not burnt. For the fries I just toss sliced potatoes in avocado or olive oil, minced garlic, chopped onion, and seasonings then bake them until they're cooked and crunchy. If you want them more crispy broil them for just a few minutes, but make sure to keep an eye on them so they don't burn.  

  

 

 

 

Sloppy Joes

 

Ingredients:

 

1 Lb. Ground beef

1/4 Cup Onion chopped

1/4 Cup Green bell peppers chopped

1/4 Cup Tomato chopped

1-2 Cloves of garlic minced

1/2 Teaspoon Garlic powder

1 Teaspoon Prepared yellow mustard

3 Teaspoons Brown sugar

1/2 Cup Ketchup (you can add less if you're not a big ketchup fan)

Salt, pepper, seasoning blend, and seasoning salt to taste

 

Brown ground beef, onion, garlic, and bell pepper in a pan on medium high heat. Drain off the liquids. Add tomatoes, garlic powder, yellow mustard, brown sugar, and ketchup. Mix well and let simmer for about 10-20 minutes. Put prepared meat inside hamburger buns, and enjoy!! :)

 

 

 

 



"What are those called? Lettuce tacos?" ..ha ha no, they're Lettuce Wraps :)

                        

                            Lettuce Wraps



 I love making these for dinner when I want to make a quick, yummy, and healthy dinner. I made these for my roommates, and even Cheryl who isn't a big fan of anything healthy loved them. She tends to forget things, especially names for my food for some reason. So when she asked "What are these called? Lettuce tacos?" I knew I had to make the title. Although I'm Mexican, and I guess they are kind of like tacos, they're actually called lettuce wraps. The original recipes I had looked up when I decided to make lettuce wraps asked for plain chicken. But I can't seem to follow recipes, and always end up making it my own by adding different flavors. I'm so happy I decided to do that with this recipe because I think they would be really bland otherwise. I love using rotisserie chicken from my local market. But even though I worked at Albertsons for years I don't recommend using their rotisserie chicken because they don't have a lot of meat. Being that I'm a bargain shopper on budget I want to get the most out of my money so I make sure to the get the biggest rotisserie chicken available. Using a rotisserie chicken is one of my favorite tricks, it is so much faster and actually adds depth of flavor to chicken dishes. I use them for tacos, enchiladas, flautas, chicken salad, and pretty much everything that asks for shredded chicken. If you decide to cook your own chicken, I would suggest to bake it instead of boiling it. I don't like plain or dry chicken. So when I cook it I layer green bell pepper, onion, and garlic on top of the chicken sprinkle it with lemon, and spices then bake until cooked all the way through. The baking time depends on the amount of chicken you are cooking.

I also added more veggies than most of the recipes called for and omitted cilantro because I absolutely hate it. The recipes I have seen have so many different variations, that you can pretty much use any crunchy veggies and topping you like. Cheryl doesn't like cucumbers, so she chose to use tomatoes instead. I didn't necessarily like the tomatoes but that's the beauty of being able to chose your toppings and make your own wrap. If butter lettuce isn't available you can use bibb lettuce as well. One head of butter lettuce should be enough for about 4-5 people. The peanut sauce is delicious but not for everyone, so start with a little bit sprinkled on top then add more if you like it. It's kind of tricky to get the exact flavor so make sure to alternate peanut butter, chicken stock, and soy sauce adding a little at a time, and tasting the sauce after each addition. Daniel is super picky, so I have to make sure it doesn't taste too much like peanut butter or soy sauce. The only way to do that is to keep tasting it and make it the way you enjoy it. I love they way these look on the table, the presentation is so pretty. Perfect for entertaining. Hope you enjoy them as much as we do! :)

                                   

                                      Lettuce Wraps

Ingredients:

Chicken:

 

1 Rotisserie Chicken Shredded into small pieces

1 Tablespoon Olive oil

1/4 Cup Soy sauce (lower sodium works well too)

1/2 Cup Onion finely chopped

1-2 Cloves of garlic minced

1/2 Tablespoon chili flakes (add more or less depending on your taste)

Juice of 1 lime

Salt and pepper to taste 

 

Wraps:

 

1 Head Butter lettuce

1-2 Cucumbers julienned

1-2 Carrots julienned

2 Green onions chopped

1/2 Cup Chopped peanuts

1/2 Bean Sprouts

lemon (optional)

 

Peanut Sauce:

 

1 Teaspoon Olive oil

1/4 Cup Finely chopped onion

1/2 Cup Crunchy peanut butter (if you don't have crunchy peanut butter you can add
                                                                                    chopped peanuts to smooth peanut butter.)

1 Cup Chicken broth or water

1 Tablespoon Soy sauce (lower sodium works, you can add more depending on taste)

 

 

To make chicken; heat olive oil in wok or deep pan on medium high. Make sure oil is hot, (don't stick your finger in it, just drop a small piece of garlic in it to see if is sizzles) then add garlic and onion. Cook until translucent, and aromatic. Add chicken, lime juice, chili flakes, soy sauce, and seasonings to taste. Cook until heated through.

 

To make peanut sauce; heat olive oil in a saucepan on medium high. When oil is hot enough add onion, cook until translucent and tender. Mix in the rest of the ingredients with a whisk, adding a little bit at a time and tasting after each addition. Reduce heat and cook until heated through. Transfer to a small serving bowl to cool.

To make the lettuce wraps; seperate, wash, and dry lettuce on a paper towel, then assemble it nicely on a serving dish. This dish is all about presentation so make sure to place them so they look pretty but are easy to grab as well. Place julienned veggies in separate dishes in front of the lettuce, along with the chicken, peanut sauce, chopped peanuts, and onions.
Place a leaf of lettuce on a plate fill it with chicken, then top with desired veggies. Sprinkle with a little bit of peanut sauce or a lot of peanut sauce if you like it, and enjoy!! :)
 

Close, but no cigar... Coconut Macaroons

        Coconut Macaroons 



 

The only thing better than peanut butter is coconut, well at least in my opinion. I'm sure not too many people will agree with me on that. But everyone will agree that these are the best coconut macaroons I've ever made. I love macaroons, and every time I make them it reminds me of my brother Juan who loves them too. So this recipe is dedicated to my brother :) The original recipe for these cookies came from the Taste of Home Cookbook, which is my cooking and baking bible. I love it, and use it so much I had to get my niece Ashley one when she got married and moved to North Carolina. And since I'm on dedications, I want to say this whole blog is dedicated to my niece Ashley. I remember how it was for me when I first started being a "homemaker" blogs, cooking websites, and cookbooks were my life. Now here I am sharing the recipes I developed throughout the years with other "homemakers". It was such a cool feeling to know she was the first to make my Oowey Goowey Peanut Butter Muffins recipe from this blog, and that her and Taylor loved them. She has the same passion for creating as I do. My recipes are simple and delicious and if Ashley can make them successfully that means everyone else can. Ha ha just kidding Ashley.  So since these are Juan's favorite, and Ashley is his daughter I hope she makes some of these and sends them to him (hint hint). :)  

 

 

 

 

 

 

This recipe is a variation of the original recipe as most of my recipes are. They are copy cat version of  the best macaroons I have ever had from Hungry Lu's in Ocean Beach. Hungry Lu's macaroons are huge, fluffy, and delicious, a perfect mix of chewy and cake like cookie. I have been making macaroons for years and they were always really good, but when I tried Hungry Lu's it changed my life. It became my goal to figure out the secret to making them so fluffy and yummy. Daniel and I always make sure to go there when we go to Sea World, or are in the San Diego area. But being that the deli is an hour away from where we live, we don't get to have them very often. Last weekend we were so excited about going to Sea World because we knew that meant we would have Hungry Lu's and of course we had to get some of their delicious cookies, and sub sandwiches. Determined to finally discover the secret I examined their macaroon like I was doing an experiment on it. I poked it, squished it, and tried to figure out every single flavor I could taste. I figured out some of the secrets and made them right away. Its close, but no cigar.. I still need to figure out the last secret but what I have discovered so far makes them amazing so I had to share. These are fluffy, coconuty, yummy, and super easy to make.

 

 

 

 

 

 

Secret #1: The consistency of the coconut

The original recipe just calls for shredded coconut, so I would always just use the coconut straight out of the bag which made the cookies look very chunky. That was the first thing I noticed about Hungry Lu's' macaroons was that they don't look chunky, and don't have big pieces of coconut in them like mine did but they still tasted very coconuty. So I increased the amount of coconut and shredded it smaller in the wonderful food processor Janette got this Christmas after years of wanting of one. If you don't have a food processor you can chop the coconut with a knife, but make sure to do it on surface you can move directly over the mixing bowl so get all of the coconut. The piece should be small, kind of like grains of rice.

 

 

 

Secret #2: Cake flour

 

Ever since the first time I used cake flour it became a staple in my pantry. I always wondered why recipes asked for it and didn't just use All Purpose flour. But when I realized how much of a difference it makes in the consistency of baked products I started using it for almost everything I bake. Usually if you substitute cake flour for regular flour you're suppose to add 2 tablespoons of AP flour to it to balance it out, otherwise it will make things very crumbly. But I didn't add any AP flour to these and they turned out great. The cake flour is what makes them extra fluffy, but AP flour will work too. Winco or any other store that sells product in bulk carry cake flour along with pretty much everything you need for baking. Its cheaper and easier to control the amount you get this way. I get mine at Winco, its usually about 34cents per pound. I use so much of it that I get a 10 pound bag for $3.40. I do this for regular sugar, AP flour, and powdered sugar. That way if you only need 2 cups or you're on a budget you don't have to buy a whole bag. Or if you need a lot like me, you can get a lot and always have it available in your pantry.

 

 

 

 

 

Secret #3: Piping Bag

 

Hungry Lu's' macaroons are big and look perfect. Shredding the coconut gives the cookie a smoother texture instead of being chunky like  my cookies used to be. The batter is less chunky and easier to squeeze through a piping bag fitted with a  really big star or flower tip like the one above. Any tip that will give it a raised edge works, because the edges brown first and make the cookies look prettier. Using the piping bag not only makes them look prettier, it also makes it easier to control the size and how high you make them. I didn't use a tip in the picture at that top, I just used a bag without a tip and concentrated on making them bigger than I usually do. They were a lot bigger than they look in the picture, but I found I like them better when they're smaller. But the bigger ones are a good snack to share, or to eat half and save the rest for later, like I usually do with Hungry Lu's' cookies.

 

Secret #4: unknown...

But I will figure it out and then they will be perfect! But these are extremely delicious I'll keep trying to figure it out just to eat them everyday :)

 

Coconut Macaroons

Ingredients:

2 and 2/3 Cups Flaked coconut shredded smaller in food processor or chop by hand

(you can add a bit more coconut if you want them more coconuty)

2/3 Cup Granulated sugar

6 Tablespoons or 1/4  Cup + 3 Tablespoons Cake flour (AP flour works too)



        1/4 Teaspoon Salt

4 Egg whites

1 Teaspoon Vanilla extract

 

Preheat oven to 325degrees.

In a bowl combine coconut, sugar, cake flour, and salt. Stir in egg whites, and vanilla, mix well. Fill a piping bag fitted with a big star tip, or any other tip with a raised edge. Pipe desired size cookies, or drop rounded tablespoon fulls onto greased cookie sheet about two inches a part to give enough room for spreading.

Bake at 325 degrees for 18-20 minutes or until golden brown. Remember cookies keep cooking when they're on the baking sheet so cool them on a cookie rack.

Enjoy!!!

 





Peanut Butter Jelly Time!! :)

 

 

 

 

Ooowey Goowey Peanut Butter and Jelly Muffins

 

 

 

These are the best treats for lunch boxes and picnic baskets or just a quick snack. They're a perfect blend of muffin and peanut butter and jelly sandwich without having to cut the crust off a regular piece of bread for the kids. I made these to take to the San Diego Zoo with my friends from San Diego and they were a hit. We definitely needed the energy to walk up the steep hill to see the polar bears. I took a bag full of these, and blueberry muffins which are usually my favorite. But these took the prize, they disappeared right away. Daniel ate so many he wasn't even tempted by the smell of churros or popcorn which never happens since he's always hungry. They are amazing!
The recipe calls for creamy peanut butter but I prefer crunchy. I usually use crunchy peanut butter in recipes that call for smooth unless except for thing like peanut butter balls, and peanut butter whipped cream frosting. These are good with any flavor jelly. The first time I made them I used strawberry jam, I loved them. My co-worker Sandra was one of my test tasters at the time. I would bring her treats that I'd made the night before and leave them on her desk, then anxiously wait to hear her opinion, because I knew she would always be honest with me even if it hurt my feelings. I remember being nervous watching her eat it, trying to analyze the faces she was making. I could tell she liked it because she ate the whole thing, but then she said "I really like these, but I prefer grape jelly in my peanut butter and jelly sandwiches." So I had to make a batch with grape jelly just to redeem myself. I don't think I had every tried grape jelly before then, but I became a fan. I love them both ways. I shared the recipe with Sandra because she knew her kids would love them. I know I will be making these for my kids someday :)


Oowey Goowey Peanut Butter and Jelly Muffins

Ingredients:

2 Cups AP Flour
1 1/2 Teaspoonful Salt
1 Tablespoon Baking powder
1 Cup Milk
2 Large eggs
2/3 Cup sugar ( I use a little less since depending on how sweet the jelly is)
1 Cup Crunchy or creamy peanut butter
1/3 Cup Vegetable oil or apple sauce
1/2 Cup Jam any flavor
1/4 Cup Sugar for sprinkling on top

Preheat oven to 350 degrees.
Stir flour, salt, and baking powder together in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter, and oil or applesauce to the bowl. Mix ingredients on low speed in an electric mixer just until moistened. Be careful not to over beat. Fill prepared cupcake or muffin pans about 1/3 (a little less than half)  of the way full, then place 2 spoon fulls of jam in the center of each muffin. Divide the remaining batter evenly to cover the jam. Be careful not to overfill them or to put the jam to close to the top or it will spill over and make a sticky mess. Sprinkle the top of the muffins with sugar and bake for 18-20min until tops spring back or toothpick inserted around the edge (middle will have jelly) comes out clean. Cool and enjoy!

*I made these again last night with some variations, and substitutions with things from my pantry, I just had to share. I love peanut butter so I added peanut butter chips (like chocolate chips but made out of peanut butter), chopped peanuts, cake flour instead of AP flour, and grape oil, since I didn't have any applesauce, and its healthier than vegetable oil. I made half the batch with raspberry jelly and they were delicious! So you really can use any flavor. I made 18 of them last night when I went in the kitchen this morning there was only 8 left! Yup they're that good :)