This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RibsAndABigYellowCup #CollectiveBias. There’s something about Fall and the start of Football season that makes me crave ribs. During the Summer I might be in the mood to make them myself, but once the weather starts cooling down and the sun sets a little earlier, I kinda want someone else to make them for me. It just so happens to be perfect timing because starting October 1st through October 28, you can get all you can eat ribs for $19.99 at Dickey's Barbecue Pit.Read More
The holidays are here and we are celebrating traditions with family, food and movies. Today I'm sharing a traditional recipe for Arroz con Leche and talking about the new holiday movie, The Star.Read More
This year I am also very excited to finally start to share the history and culture behind Dia de los Muertos with my girls and for them to share it with their classmates. These printable sugar skulls or calaveras make starting the conversation easier. #SnackItAndPackIt #SeasonalSolutions #CollectiveBiasRead More
Growing up, Dia de los Muertos was a holiday that I was aware of, but it wasn't something that my family celebrated. I don't know why, I wish we had, because I think it's such a beautiful way to honor your family. As a Latina Mom, I am going to take this opportunity to teach my girls the truth behind the history and tradition. #OfrendasConNestle #NestleKitchen #CollectiveBiasRead More
This is another very simple, easy to follow recipe created with what you probably already have on hand. Potato chowders are one of my favorites. Usually I tend to add in whatever leftovers are staring at me from my refrigerator, begging to be used. This time, I'm trying something new and adding some more exciting flavors by using LA MORENA® Sliced Jalapeños. #RediscoverLaMorena #VivaLaMorenaRead More
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CampbellsShortcutMeals #CollectiveBias
Back to School season is here and I know your mind is just swirling with everything that is needed for Back to School; clothes, supplies, schedules and a million other things. All I'm trying to figure out is how to make it as easy as possible for myself. Thankfully we have places like Walmart for a one-stop shopping experience, where not only can I get all of the Back to School necessities, but I can get my grocery shopping done too!Read More
I love that from the moment the weather warms up I become an outdoor cooking pro. Okay, maybe not a professional, I'm not a grill master by any means. But I do try to get as creative as possible, while coming up with a variety of flavors. Of course my other favorite part about grilling outdoors, is that I spend way less time in the kitchen for clean up. #GiveLifeMoreFlavor #CollectiveBias #adRead More
There's no denying it. Summer is here, are you ready? We don't have any big plans this Summer, no traveling for us. But I'm sure we'll find some fun stuff to keep us occupied. In fact, after talking it over with my girls, we've come up with our very own Summer Bucket List (find the Pinnable/Printable one below). The one thing my girls always talk about is having a Lemonade stand, but we're not going to have just any lemonade stand, we've got to add our very own twist. Check out what we did using Minute Maid® Fruit Punch and cantaloupe. #RefrescaTuSummer #CollectiveBiasRead More
In honor of this year's Knott's Berry Farm Boysenberry Festival I received this lovely gift basket full of Boysenberry Berry Market goodies. I received my very own personalized Knott's apron, Boysenberry Punch syrup, Boysenberry BBQ Sauce, Boysenberry Butter and Boysenberry Preserves, Biscuit mix, Fried Chicken seasoning and Potato salad mix. #BerryMarketRead More
When I was growing up, there was no exception to what we drank with our meals. We had a glass of milk at every meal that we sat down to, it was just the way things were. Now as a mom, I am doing my best to do the same for my girls. They may not have milk at every meal like I did, but other than water, milk is the only drink they are allowed to have at the table. #FuertesconLeche #adRead More
Nothing brings together family and friends more than food right? In my family, tamales are a definite must when it comes to feeding a large family like ours, especially during the holidays. Today I'm sharing a twist on one of my grandma's classic tamales recipes. Don't tell her, but it's kind of a short cut. She always disapproves when I tweak her recipes and will never admit how much she likes it, even if she has seconds. Don't you just love abuelas? Okay, back to these delicious tamales. #VivaLaMorenaRead More
Busy moms with busy families know how hard it is to come up with a healthy dinner every single night. I'd like to say I am one of those awesome moms that meal plan and prep freezer meals for a month in advance and just toss them in the crock pot every day of the week. But, that's not me. Not at all, in fact you can pretty much guarantee that I will be making a last minute run to the market for some random but necessary ingredient. However, I am the Mom that always makes sure my girls have a balanced dinner, 5 nights a week, we have a vegetable on our plate. #BalanceYourPlateRead More
Post sponsored by Gigasavvy. All opinions and photos are my own.
When it comes to food, I like to think I celebrate my Hispanic Heritage all year long. I cook traditional Mexican dishes that I have eaten my whole life and enjoy meals from other Hispanic countries whenever I can. Today I'm sharing a recipe that you can easily recreate yourself. All of the ingredients were picked up at my local Northgate Market, which means I did not break the bank just to feed my family.
Pupusas are a traditional food from El Salvador. They are made with Corn flour or masa and are traditionally stuffed with cheese, beans and shredded pork. This was my first time making pupusas, but definitely not my first time eating them. Luckily for me, there are local Pupuserias all around Los Angeles. Still, it's nice to know how to make them yourself and add your own twists.
This recipe yields 8 –4 inch Pupusas
- 2 cups Maseca (Corn flour or Masa)
- 1 ½ cup warm water or Chicken Broth*
- 2 cups Shredded Cheese (Mozzarella or anything that melts)
- 1 cup refried beans
- ½ cup of butter
*if you do not have chicken broth on hand you can add 2 tbsp Chicken Bouillon to mix with the warm water
Measure and Mix. Maseca and warm broth or water mixed with bouillon.
Masa (or dough) should not be too dry (crumbly) or too wet (pancake batter). You should be able to form the masa into a ball without much of it sticking to your hands.
After you form your ball, make an indentation with you finger and begin to thin out the sides to form a small bowl.
Spread a thin layer of beans and cheese, or just cheese and fold over to close.
Softly, flatten the ball until it becomes a disc. Be careful not to use too much pressure, it will cause the stuffing to seep out.
Spread butter on the outside of the pupusa and sprinkle cheese.
Place on a seasoned, medium-high heat comal.
Cook for about 3 minutes on each side or until lightly browned.
425 S. Soto Street
Los Angeles, CA
3828 N Peck Rd
El Monte, CA
1320 W Francisquito Ave
West Covina, CA
Alright, so there's another easy recipe for Hispanic Heritage Month. I'd love to hear your thoughts on my Pupusa recipe. Have you tried them before from an authentic Pupuseria? Don't forget to check out all the fun celebrations happening at your local Northgate Market.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GustoNestle #CollectiveBias
It's Hispanic Heritage Month (September 15 - October 15) and you know what that means right? It's time to celebrate family and traditions with good food. One of the most important things I learned from my grandmas is that the best memories are made when family comes together. Over the years, I've also learned that family will always come together, especially when there is good food. Today I'm sharing 4 recipe ideas that are sure to bring family together.
Stouffer's Chicken Alfredo with Chorizo
As much as like to bake and spend time in the kitchen, I also like to find shortcuts and ways to save time. Stouffer's always comes in handy with saving time. I bought STOUFFER'S® Family Size Chicken Alfredo and decided to add a twist. This time I added Chorizo!
What I like most about Stouffer's is that it's as easy as throwing in the oven and letting it cook on it's own. This time, I cooked a small amount of Chorizo on the side, let it drain and added it to the Alfredo for the last 15 minutes of baking.
The flavors worked so well together. The creamy Alfredo balanced the spice of the Chorizo and the pasta and chicken added a nice bite. This is perfect for a party. Make a few family size trays and sprinkle some chorizo last minute, that's it.
Bread Pudding with Platanos Maduros
I have learned several variations of bread pudding from my grandma and my husbands grandma. But this one, is mine. This is my variation and if your abuelas are anything like mine, then you know they would definitely not approve of the changes I've made.
Here is what you'll need:
- NESTLÉ® LA LECHERA® Sweetened Condensed Milk
- French Bread (or any bread of choice) Cubed
- 3 cups of cold milk
- 2 eggs
- Platanos Maduros (I used the frozen kind and just followed the package instructions)
- 1 cup of butter- melted
- 2 tbsp Vanilla
For the Icing:
- 1 cup of powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
- Preheat the oven to 350 degrees
- Chop the bread to 1 - 1 1/2 inch cubes place on a baking sheet and sprinkle with cinnamon. Place in the oven for about 2-3 minutes. Just until the bread becomes slightly toasted.
- Fry the platanos maduros, per the package instructions. Set aside to drain the oil and chop into quarters.
- Add quartered platanos and cubed bread to a 9 x 11 baking dish. Make sure platanos are evenly distributed throughout.
- Next mix the wet ingredients. Whisk together melted butter, Sweetened Condensed Milk, cold milk, eggs and vanilla. Pour the mixture over the bread and platanos. Cover with foill.
- Bake for 40 minutes. Remove the foil and bake another 10 minutes or until you see the top start to brown. The top will be toasted, the bottom will be moist.
- While the bread pudding bakes, you can mix the icing. Whisk the powdered sugar, milk and vanilla together until you get the consistency you like for icing. If you like yours thicker, add more sugar, or thinner add more milk a splash at a time.
- Serve warm with icing drizzled over the top.
Cream Cheese and Chocolate Empanadas
Empanadas are some of my favorite party foods. First of all, I love that you can make them sweet or savory just depending on what you fill them with. But whenever I make them sweet, I usually have the kids in mind. They just fit so perfectly in their little hands, but of course adults will love them too.
Here is what you'll need:
- NESTLÉ® TOLL HOUSE® Semi Sweet Morsels
- Refrigerated Pie crust
- 8 oz. Cream Cheese
- 1 cup Powdered Suga
- Egg yolk
- 2 tbsp of Butter
- 1 tbsp Vanilla
- Preheat the oven to 375 (or whatever your refrigerated pie crust packaging says)
- Cut circles with a 4 inch diameter, I used a small bowl for my circles.
- Mix cream cheese and powdered sugar until you get a frosting like consistency. *Try not to lick the spoon.
- Place a dollop of filling, about a tablespoon, on to half of the dough.
- I sprinkled morsels on top of the mixture as a layer, instead of mixing it in.
- Next fold the circle in half and close with a fork.
- Last brush egg yolk over the closed empanada and sprinkle with sugar.
- Bake for 7-9 minutes or until nice and golden.
- While the empanadas are baking, you can make the chocolate drizzle by melting the butter and vanilla in the microwave and mixing in a 1/4 cup of Semi Sweet Morsels.
- When the empanadas are nice and warm, drizzle some chocolate or even dip the empanadas if you like.
Iced Café de Olla
I remember the first time I had cafecito. I was eleven years old and I was visiting family in Guanajuato. The family that was hosting us served me a nice warm class of instant coffee. I would like to say I've been hooked ever since, but that's probably not exactly true. Most of the time when people start making coffee at a party, it means the party is coming to an end. But that's not the case with this Iced Café de Olla. This drink can definitely be a main beverage served at a party.
Here's what you'll need:
- 1/4 cup NESTLÉ® COFFEE-MATE® Liquid Coffee Creamer - French Vanilla flavor
- 1 tbsp Nescafe Café de Olla Instant Coffee
- 1 cup of Milk
- Cinnamon and Sugar
- Pour milk into a small saucepan over medium heat.
- Mix in the Nescafe Café de Olla Instant Coffee and stir until dissolved and completely heated through.
- Mix cinnamon and sugar on a plate.
- Wet the rim of the glass and turn upside down onto the cinnamon/sugar mixture, until the rim is coated.
- Fill the cup with ice.
- Pour the hot coffee over the cup of ice.
- Add the French Vanilla Coffee Creamer and mix.
- Sprinkle a little extra cinnamon and sugar on top.
Hispanic Heritage Celebration Decoration Ideas
To be honest, all of the food will speak for itself. When you are ready to decorate your table, pull out your sarape (Mexican blanket) or any culturally relevant fabrics that you may have on hand and lay it out. They are usually very bright and add so much color and texture as well.
Disclosure: Post sponsored by Mirum Shopper but all opinions are my own.
Meal time is family time and I don't want to spend that precious time stressing about what to make for dinner or slaving over the stove. That’s why it's so helpful that Unilever products and Albertson’s-Safeway stores have quick and tasty meal solutions everyone can enjoy. You know how everyone has that one recipe that they always plan on making? For me, Stuffed Peppers was that recipe that I've always wanted to make but just never got around to it. Well, the day has finally come. Thanks to the recipes I found on Make More of Mealtime I was able to make a variation of the stuffed peppers recipe with just 4 ingredients that I picked up at Albertson's.
Just to make this even better, this whole meal cost less than $10 and everything you see here I purchased at Albertsons.
- Knorr Rice Sides Cheddar Broccoli flavor
- 2 Bell Peppers
- 1 tbsp Butter *I used I can't believe it's not Butter!
- 1 lb ground turkey
- 1 cup shredded cheese
I love to stock up on Knorr Rice Sides. I like to pick out a few flavors to have on hand in my cabinet for quick dinner solutions. But I definitely always pick up the cheddar and broccoli, that's my favorite flavor.
1. Preheat oven to 350°. Prepare Knorr® Rice Sides™ - Cheddar Broccoli with water and Spread according to package directions.
2. Meanwhile, brown ground turkey in 10-inch skillet over medium-high heat. Stir into hot rice. Cut each pepper in half and empty the contents. Generously fill each pepper with rice mixture.
3. Arrange stuffed peppers in a baking dish or cast iron skillet. Bake covered 20 minutes. Remove cover and continue baking 10 minutes or until peppers are tender. Sprinkle, if desired, with shredded cheese.
I wish you could smell how good this smells. These were delicious and so easy.
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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SummerVino #VeranoSutter #CollectiveBias The following content is intended for readers who are 21 or older.
This Summer, pretty much everything that we are doing is outdoors. We are hanging out outdoors, cooking outdoors, and having our drinks and desserts outdoors too. I think it's the Latina part of me that likes to spend so much time outside. As a kid, it seems like all I ever heard my abuelita yell was for us to go afuera or outside. Now it's my turn, while the sun sets and the kids run around, I like to pour myself a glass of wine to unwind from the day. And before you know it the inevitable question arises, "Can we have dessert?"
As much as I love that our heladero or ice cream man makes daily stops in our neighborhood, sometimes I'm in the mood for something different. My first piece of advice that I received when it came to drinking wine was that red wines go really well with chocolate and with s'mores being the unofficial Summer dessert, I thought S'mores on the grill would be a less messy way of getting your s'mores fix.
S'mores on the grill are a really easy way to pair a sweet dessert with your Sutter Home Merlot. Here is what you will need:
- A bottle of Sutter Home Merlot
- Cast iron skillet
- Graham crackers
It really is as simple as 1-2-3.
- Heat up the grill and place your cast iron skillet to heat on Medium/High heat.
- Add chocolate to the bottom of the pan and top with a layer of marshmallows.
- Watch as the chocolate melts and marshmallows heat and expand.
That's it. Take it off the grill, pour yourself a glass of Sutter Home Merlot and start dipping your graham crackers. Enjoy.
Fajitas are one of my husbands favorite meals, and for some reason, I never ever ever make it for him. I usually just leave it for our date nights and let the restaurants take care of fulfilling his love for fajitas. There's just something mouth watering about watching a sizzling comal come out of the kitchen and placed right in front of you. Today I partnered with Society Culinaria and Flatout Flatbread to bring you a new way to eat a favorite dish, Homemade Chicken Fajitas Pocket in a Flatout Foldit.
The best part of living in Southern California is being able to cook pretty much everything outdoors on the grill for most of the year. We have the most perfect weather for cooking outdoors and I love coming up with new ways to cook our favorites.
Tip: I like to do as little prep as necessary inside the house and everything possible, outside in the fresh air. So, for this dish, I rinsed and sliced my chicken first and set it aside in the refrigerator while I took my chopping board, knife and clean veggies outside to chop.
Here is what you will need to make a delicious Chicken Fajitas Pocket.
Yield: 2 Chicken Fajita Pockets
Prep time: 5 minutes of chopping, 30 minutes to chill
Cooking time: 5-10 minutes
- 1-2 Flatout Foldit Artisan Flatbread
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 White Onion
- 1 Chicken Breast Fillet
- 2 cloves of Garlic
- 2 limes
- 2 tbsp Oil Salt & Pepper
- Rinse and slice the chicken breast fillets length wise to about 3/4 inch thick.
- Chop the peppers and onions to about 1/2 inch thick slices.
- Place chicken slices, chopped peppers, onions and sliced garlic in a bowl. Toss with oil, juice from two limes, salt and pepper until evenly coated.
- Cover and set aside in the refrigerator for at least 30 minutes.
- After the chicken and peppers have marinated for at least 30 minutes. It's time to prep the grill.
- Place the comal on the grill over medium-high heat with a tbsp of oil and wait for the oil to heat up.
- Once the oil is hot, add the chicken, peppers and onion mix to the comal. Heat through until the chicken has cooked and the peppers are cooked and softened, about 7 minutes total.
Last, place your Flatout Foldit on the top grill until it warms and toasts slightly, about a minute on each side. Now, you're ready to take the fajitas off the comal and into a warmed, slightly toasted Flatout Foldit, ready to enjoy!
Yum! As delicious as these are on their own, my husband reminded me that fajitas are usually served with a side of rice and beans. So, I served this with a side of avocado, mixed grain wild rice, and freshly made Peruvian beans.
I love having Flatout Flatbread options on hand in my house it's like having a healthy option for a blank canvas. Especially for those days when it seems like you've been cooking the same things on loop, Flatout Flatbreads kinda force you to think of something new to cook, they're also low-fat, low-carb and a good source of fiber. So you can feel good about what you're eating. You can see some other delicious ways I used Flatout Flatbreads here. Have you seen them in your local grocery store? You can usually find them in the deli area, basically asking you to bring them home and make something delicious.
Go ahead and check here for a store near you.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SummerVino #CollectiveBias The following content is intended for readers who are 21 or older.
How do you eat your watermelon? There are two ways that my family eats watermelon; 1. chopped up and topped with salt and lemon and 2. blended with ice and sugar. The blended drinks will always remind me of my grandpa. He always made the best drinks, with just the right amount of sugar.
I have not always been a wine drinker, in fact for a while I didn't drink much at all outside of the occasional glass at a party. But lately I have really enjoyed the relaxation that goes along with a glass of wine. So with Summer quickly approaching I decided to combine my two favorite Summer time treats wine and watermelon and came up with Watermelon Vino Fresca. Kinda like an agua fresca, but with wine.
What I liked most about this refreshing drink is that the flavors are not overwhelming. This is not a fruity drink, because Watermelon is not a super sweet fruit. And when I paired it with a sweet wine like Sutter Home Moscato, there was a good balance. I also liked the different elements, as you take a drink, you first taste the sugar on the rim, then the watermelon and last the wine comes through at the very end.
- Sutter Home Moscato
- Watermelon, about 4 cups chopped
- 2 cups of ice
- Sugar, enough to cover the rim of the glass
My first step was to chop the watermelon. I find chopping watermelon to be really relaxing, maybe because I have a refreshing snack to look forward to, I don't know. But I could chop watermelons all day long!
The next step is to take a piece of watermelon and rub it along the rim of the wine glass. Once the rim is wet, you can dip the glass into a plate of sugar. Note: Make sure to cut a few pieces of watermelon into tiny little slices like I did above, because garnishes make everything better.
Next, add about 2 cups of ice to the blender and top with the chopped watermelon.
Last, add the Sutter Home Moscato wine and blend. Pour into your sugar rimmed glass, top with your watermelon garnish and ENJOY!
I remember my Mom buying Sutter Home Wine when I was young, it has a familiar tradition attached to it. And rightfully so, Sutter Home has been around for 65 years as an award winning California wine that's affordable and reliable, since you can find at almost any retailer.
Ah, there is nothing better to cool you off than a little sandia and vino on a warm Summer evening. I hope you enjoy my Watermelon Vino Fresca recipe. If you try it, I'd love to hear your thoughts by leaving me a comment below.