Strawberry Oat Smoothie {She Made/Ella Hace}

This particular blog post has me envisioning a 1990's Calvin Klein-esque commercial shot entirely in black & white, with shots of scantily clad celebrity chefs (Hello, Tyler Florence!) swimming in a pool of milk, whispering the word "Obsession."  Because that's exactly what today's recipe is, my latest obsession...Fruity Oat Smoothies.  I drink one every. single. day.  Sometimes two.  And that's why girlichef and I agreed to make smoothies the subject of our latest installment of She Made/Ella Hace.

I've added a handful of oats to my smoothies before and loved them, but I was never obsessed with them like I am now.

This obsession of mine started a couple of months ago when my suegro's (father-in-law) doctor "suggested" that I make him an Oat Smoothie once a day.  I started out making a smoothie just for Don Chuy.  Then Hubby wanted one.  As did Hope (my 15 year old), who some days gets home from school before noon.  And well, seeing everyone else drinking a smoothie, I wanted one too.  

For this recipe I used strawberries, because that's what's in bloom right now and they're just too pretty to resist.  But I switch things up during the week and also make it with papaya, mango, and/or banana.  I really can't pick a favorite, because they're all absolutely delicious!    

What about you...What's your latest food obsession???

Licuado de Fresa y Avena
(Strawberry Oat Smoothie)

  • 3/4 cup cold milk
  • 6 large strawberries
  • 2 tablespoons dried oats
  • 2 tablespoons sugar or honey
  • Ground cinnamon 

Puree the milk, strawberries, oats, sugar, and a dash of ground cinnamon in a blender cup until smooth and creamy.  (About 1 minute.)  Pour into glass; sprinkle top with more ground cinnamon.  Enjoy!!!

Don't forget to visit girlichef's blog to check out her Fruit & Oat Power Smoothie.


Mini Pays de Coco (Coconut Pie)

Happy Mother's Day!  I celebrated a few days earlier because here in Mexico El Dia de las Madres (Mother's Day) is always celebrated on May 10th, no matter what day of the week it falls on.

I spent the better part of the day locked in my bedroom hiding from the dust from the debris the construction workers working on my house were clearing out.  While I was in there I painted a few walls, rearranged the furniture, purged our old clothes and shoes, and then painted some of the furniture.  I know it doesn't sound like a great way to spend Mother's Day, but believe me it couldn't have been a better day.  It was actually one of the best Mother's Day I've ever had.

Of course, Hubby and the kiddies spoiled me rotten!  First they serenaded me with Las Mañanitas (a traditional celebration song sung at birthdays and holidays like Mother's Day).  Then they gave me breakfast in bed and showered me with hugs, kisses, flowers, handmade gifts, cards, drawings, and even more hugs and kisses.  Later in the day my suegro (father-in-law) bought lunch so I didn't have to cook.  Then the 7 of us went for a walk at la presa (our town's reservoir).  We visited Hubby's grandmother and an aunt who is visiting from the States.  And then Hubby and I had a romantic dinner together.  I definitely felt the Mother's Day love.

My favorite gift of the day, aside from the bedroom makeover, was a reversible wooden tabletop Hubby made for my food pics.  (Sigh!)  It's absolutely gorgeous! It's a lovely shade of coral-pink on one side, and natural wood on the other.  I couldn't have asked for a more perfect gift.  And the fact that Hubby made it for me, without me so much as hinting at it, is just icing on the cake whipped cream on the pie.

So to thank Hubby and the kiddies for giving me such a wonderful Mother's Day, and to try out my new tabletop, I whipped them up a sweet treat...Mini Coconut Pies.  Hubby and the kiddies aren't crazy about coconut as a garnish on cakes and pies, or anything else for that matter, but they do love Pay de Coco, because it's soft and creamy and tastes like Cocada (a traditional Mexican coconut candy).

It's a really easy pie to put together.  All you need for the filling is 3 ingredients: eggs, sweetened condensed milk, and shredded coconut.   If you don't want to bake a bunch of individual mini pies, you can bake it in a regular 9-inch pie plate.  I used Galletas Maria's for my cookie crumb pie crust, but you can use graham crackers, or you can use a ready made graham cracker crust.

If you like coconut macaroons, then you are going to LOVE these Mini Pays de Coco!

Pay de Coco 
(Coconut Pie)


  • 1 packet Maria's cookies
  • 1/3 cup melted butter
  • 2 cups shredded sweetened coconut
  • 1 (14 oz.) can sweetened condensed milk
  • 3 eggs 

In a blender or food processor, grind the Maria's Cookies until very fine.  Or place the cookies in a large plastic baggie and flatten with a rolling pin until very fine.  Combine the cookie crumbs in a bowl with the melted butter; stir until well combined. 

Spoon 2 to 3 tablespoons of the cookie mixture into each of the mini-pie molds. (You'll get about 4 to 8 mini-pies depending on the size of your mini-pie molds.)  Press the cookie crumb mixture along the bottom and sides of the molds.  Refrigerate until ready to use.  

Puree 1 cup of the coconut with the sweetened condensed milk and the eggs, until smooth and creamy.  (About 2 minutes.)  Pour the puree into a medium bowl and stir in the remaining cup of shredded coconut.  Ladle the coconut mixture into prepared mini-pie molds.

Arrange on the mini-pie molds on a baking sheet.  Bake at 350°F for about 10 to 15 minutes or until the tops of the pie turn a light golden brown and the pie centers no longer jiggle when lightly shaken.  Let cool to room temperature.  Garnish with a dollop of whipped cream.


Receta en español 


Brunch with Mom: A Bilingual Recipe eBook for Mother's Day

Want to surprise Mom with something special this year for Mother's Day? A few of my very talented food blogging amigas and I have come together to bring you a free, bilingual (English/Spanish) ebook with 11 delicious brunch recipes to share with your mom.   

Brunch with Mom includes recipes by Ericka from Nibbles & Feasts, Maura from The Other Side of the Tortilla, Nicole from Presley's Pantry, Uchi of Latin Food Lovers, Vianney from Sweet Life, and yours truly.  

My two contributions to Brunch with Mom are this sweet Strawberry-Requeson Stuffed French Toast

And this flavorful Chile Relleno Quiche.

Did I mention that it was FREE???  Download Brunch with Mom today to surprise mom with a delicious treat this Mother's Day.


Paletas de Tamarindo #SundaySupper #CincodeMayo

Before we get started on our Cinco de Mayo celebration, I want to take a moment to explain  my absence from the blog recently.  I know I haven't been hanging around here as much as we'd all like.  A lot of you have written in wondering where I've disappeared to.  I sincerely apologize for having disappeared without giving you any type of explanation.

The short and simple truth is that my suegro has been sick.  It's nothing deathly serious.  He suffers from severe depression and requires constant care.  My days have been spent looking after him, cooking for him, and making sure he takes his meds.  Little by little, he is getting better, even though he still has his bad days.  We've all had to make some adjustments, but I think we've finally settled into a routine.

So here I am ready to get back to doing what I love & blogging.  And you know I can't resist a good fiesta, especially with my #SundaySupper amigos.

Today I'm sharing Paletas de Tamarindo.  They are a sweet, tangy, and super refreshing way to keep your cool at any fiesta.

Paletas de Tamarindo
(Tamarind Ice Pops)

  • 8 to 10 oz. tamarind pods
  • 6 cups water 
  • 1-1/2 to 2 cups granulated sugar
Peel the tamarind pods by removing the hard outer shell, the stems, and the strings.  If you have a hard time removing all that, don't worry, it'll all come lose once the tamarind has cooked.

In a medium saucepan, simmer the tamarind pods and the 6 cups of water for about 10 to 15 minutes.  This will soften the tamarind, making it easier to remove any shell, stems, or strings.  Using a potato masher, gently crush the tamarindo to break up the pulp.  Scoop out any seeds you see.  (I like to leave a few in there.)

Stir in the sugar; let tamarind juice cool to room temperature.

Pour the tamarind juice into plastic popsicle molds or small plastic cups.  (If using plastic cups, cover with aluminum foil and insert popsicle sticks in center of each foil-lined cup.  The aluminum foil helps to hold the popsicle sticks in place.)  Freeze for about 3 hours or until firm.  Enjoy!!!

For more festive recipes with a Mexican flair, be sure to check out what my #SundaySupper friends have cooked up!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}: