Monday, January 19, 2015

What's for Dinner: Week 3

Welcome back to another edition of What's for Dinner - a new series with weekly menu inspiration from my cocina to yours.

What's for Dinner: Week 3 -

Sunday, January 11, 2015

What's for Dinner: Week 2

Welcome back to another edition of What's for Dinner - a weekly menu planning series with inspiration from my Cocina to yours.

What's for Dinner: Week 2 -

Saturday, January 3, 2015

What's for Dinner: Week 1

Welcome to What's for Dinner, a new weekly series with menu planning inspiration from my Cocina to yours.

I am a firm believer in that menu planning can be a wife/mom's best friend. Menu planning helps me save money at the grocery store because I only buy the ingredients I'm going to need for our meals that week. And it helps me save time because I already know what I'm making for dinner and I already have the ingredients I need. (Read more about How I Plan My Weekly Menu here.)

I love seeing what other families eat throughout the week, be it via Menu Plan Monday posts or What's for Dinner videos on YouTube. I started to share our weekly meals on the blog (and on YouTube) last year, but with so much going on in our lives it was hard to keep up. This year I'm hoping to do much better now that things seem to have calmed down some. (Knock on wood!)

So, if you're into menu planning or just need some inspiration on what to make for dinner I hope you'll tune in every Saturday to see What's for Dinner!    

Our meals this week...


Pollo Rostizado (Rotisserie Chicken)

Shredded Beef Picadillo 

Shredded Beef Picadillo -

Enchiladas de Papa (Potato Enchiladas)

Enchiladas de Papa (Potato Enchiladas) -

Pollo a la Crema w/ Garlic Bread

Pollo a la Crema (Creamy Chicken & Mushroom Pasta) -

Tacos de Pollo a la Mexicana (Shredded Chicken Tacos)

Tacos de Pollo (Shredded Chicken Tacos) -

Chicken & Dumplings 

Chicken & Biscuit Dumplings (from scratch) -

What's on the menu in your cocina?

Wednesday, December 3, 2014

Cilantro Rice Pilaf

When cooking for my family day in and day out, sometimes the food I look forward to most are the side dishes. Who doesn't love a good side dish?! There are some side dishes that I could easily eat as my main meal, no main dish necessary. Some of my favorite side dishes include Mexican Rice, mashed potatoes, Frijoles Adobados, any kind of macaroni & cheese, Chopped Salad, and Cilantro Rice Pilaf.

This Cilantro Rice Pilaf is my go-to side dish when I want something a little fancier to serve with dinner. It just looks so pretty and elegant when served next to Chicken Pipián Rojo or Pollo a la Cacerola (Mexican Chicken Cacciatore). But the only thing really fancy about this recipe is the name. Made with just long-grain rice, fideo (or vermicelli), cilantro, and pecans, rice dishes don't get much easier than this.

Cilantro Rice Pilaf -

Cilantro Rice Pilaf

  • 3 cups chicken broth or water 
  • 1/2 medium onion 
  • 1 clove garlic
  • 2 tablespoons butter
  • 1 tablespoon olive oil 
  • 1 cup long-grain rice
  • 1/4 cup fideo or vermicelli, broken up
  • 1/4 cup fresh cilantro, finely chopped
  • 1/3 cup pecans, finely chopped (optional) 

Puree the chicken broth with the onion and garlic in a blender or food processor until smooth; set aside. Heat the butter and oil in a large skillet over medium-high heat until the butter melts completely. Saute rice and fideo, stirring constantly, until light golden brown. Carefully add the puree mixture and stir gently just to combine. (Note: Stop stirring after this point! We're not making risotto.)

Once rice begins to boil reduce heat to low; season with salt, if necessary. Cover skillet and let simmer over low heat until all of the chicken broth has been absorbed. Remove from heat and gently stir in the chopped cilantro and pecans (if using). Cover and let set for 10 minutes. Enjoy!

Mexican Rice Pilaf -

Sunday, November 30, 2014

Secret Recipe Club: Spinach & Requesón Squares

Spinach, requesón, mushrooms, and manchego cheese combine to make these irresistible Spinach Squares that can be served for brunch, a light lunch, or even as an appetizer.

Spinach Squares w/ Requesón -

Tuesday, November 11, 2014

Atole de Galleta (Cookie Atole) #AtoleWeek

If you like cookies and milk, then you are going to love this Atole de Galleta made with Galletas Marias (a very popular cookie here in Mexico).

Atole de Galleta -

Our second atole for #AtoleWeek is one everyone (young and old) enjoys, because who doesn't like Galletas Maria's? When I first heard of Atole de Galleta, I thought it was going to be a hot, mushy mess, but I couldn't have been more wrong. The cookies completely dissolve resulting in a creamy sweet atole that you'd never guess was made with cookies.

Traditionally Atole de Galleta is made with Galletas Maria's, but any kind of cookie can be used. My kiddies also love what I call Cookies & Cream Atole made with Oreo's. If you'd like the recipe, let me know in the comments below.

Atole de Galletas Marias -

Atole de Galleta

  • 1 pkg. Maria's cookies (I use Gamesa brand) 
  • 8 cups of milk, divided
  • 1 cinnamon stick 
  • 2/3 to 1 cup granulated sugar 
  • 1 teaspoon vanilla

Break the Maria's cookies into pieces and let soak in 3 cups milk in a blender cup for 5 minutes; puree until smooth. Heat the 5 remaining cups of milk and the cinnamon stick in a 3-quart pot over medium heat until very warm. Pour in the cookie puree and stir to combine. Continue to cook, stirring constantly, for about 5 minutes or until the atole has started to thicken slightly. Sweeten with desired amount of sugar. Ladle into mugs. Enjoy!

Cookie Atole made with Marias Cookies -

Monday, November 10, 2014

Comfort Food Classics: Atole de Avena (Oatmeal Atole) #AtoleWeek

One of my favorite things about fall and the crisp cooler weather that comes with it is the wide variety of hot beverages available to help keep you warm like coffee, ponche, and atole. (Just to name a few.) My heart will always belong to coffee. (I'm drinking a cup as I write.) And ponche will always be a holiday favorite. But atolein all it's creaminess, is the epitome of comfort in a cup during the cold fall and winter months. I love atole SO much that I thought it would be fun to devote this entire week (which I'm calling #AtoleWeek) in my Cocina to sharing some of my favorite atole recipes.

Atole de Avena / Mexican Oatmeal -


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