Bloody Maria (Cocktail) #SundaySupper

It's time for our annual #SundaySupper Halloween party!  When I think of a Halloween party, I envision all kinds of fun foods that looks like something you wouldn't normally eat, and regular foods (and beverages) with spooky and ghoulish names.  That's why for this year Halloween Extravaganza, I'm serving up a cocktail whose name is just perfect for a ghoulish Halloween party...Bloody Marias.  

Bloody Marias are the Mexican cousin of the classic Bloody Mary Cocktail because they're made with tequila instead of vodka.  And because tomato juice is a little hard to come by in my small town, I use V8 juice instead.  (I've also made these Bloody Marias with Clamato.)  And to spice things up a bit, I add a little salsa Valentina (my favorite bottled salsa).

Before I share the recipe, I apologize for the photo.  I'm having technical difficulties with getting the photos from my camera to my computer, so I'm using a photo I shot with my tablet.

Bloody Maria


  • 2 oz. tequila
  • Fresh limes
  • Worcestershire sauce 
  • Valentina hot sauce 
  • V8 or tomato juice
  • Ground black pepper
  • Celery stalks (for garnish) 

Wet the rim of a large glass with fresh lime juice, then dip rim in salt.  Turn glass over and fill glass with ice, Squeeze the juice of half a lime into the glass and add a dash or two of Worcestershire sauce and Valentina hot sauce.  Pour in the tequila and fill the rest of the glass with V8 juice.  Stir gently with a stalk of celery and sprinkle top with ground black pepper.  Enjoy!

Now check out what ghoulish treats my #SundaySupper friends have conjured up this week:






Sweet Potato & Longaniza Tacos {She Made/Ella Hace}

For the past couple of months I have been obsessed with sweet potatoes. Like crazy obsessed.  Normally around this time of year, I find myself cooking with apples and pumpkins...and sweet potatoes.  But so far this season apples and pumpkins have not made one single appearance in my kitchen.  It's been all sweet potatoes, all the time, with lots of yummy sweet potato treats left and right.  (Spoiler alert: you'll be seeing some of those recipes here on the blog.)  So it was no surprise that I suggested to girlichef that we feature sweet potatoes as our star ingredient this month for She Made/Ella Hace. 

Since most of the time we eat sweet potatoes it's in something sweet, I knew I wanted to create something savory, because there's just something so incredibly awesome about sweet potatoes in savory dishes.  They add a heartiness and sweetness that just takes your dish to a whole new level.

I had some homemade longaniza that we bought in Zacatecas last week just waiting to be used up.  For those of you unfamiliar with longaniza it's very similar to chorizo in flavor, but unlike chorizo that is made with ground meat, longaniza is made with finely chopped meat.

Hubby and the kiddies were a little skeptical when I told them I was making savory Sweet Potato Tacos, but I knew that once they tasted them they'd love them.  And well, these tacos helped prove that I'm rarely ever wrong.  To quote my husband, "These tacos were AWESOME!"  They're like a cross between Papas con Chorizo (potatoes w/ chorizo) and Tacos al Pastor.  In fact, I think I'm going to start calling these my Fall Tacos al Pastor, or something along those lines.  All I know is that these are quickly on their way to becoming a fall favorite.

Sweet Potato Tacos w/ Longaniza 


  • 1/2 medium onion, coarsely chopped
  • 1 lb. longaniza or chorizo
  • 2 sweet potatoes, peeled and cut into bite-size pieces
  • 1 orange
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • Red onion, finely chopped
  • Fresh cilantro, finely chopped
  • Corn tortillas

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.  Add the onion and saute 1 minute.  Add the longaniza and saute until almost fully cooked, about 10 minutes.  Add the sweet potatoes, cumin, and paprika and cook for 5 minutes; season with salt and pepper.  Squeeze the juice of one orange over the sweet potato and longaniza filling.  Cover skillet and reduce heat to low.  Let simmer, stirring occasionally, until the sweet potatoes are tender and the orange juice has evaporated.

Spoon filling onto warm corn tortillas.  Garnish with chopped red onion and cilantro.  Top with your favorite salsa.  Enjoy!!!

Now be sure to visit girlichef's blog to check out her Coconut Sweet Potato Pie w/ Spiced Graham Cracker Crust.


Saucy Chipotle Tuna Tostadas #WeekdaySupper

We all have those days where we just don't have a lot of time to throw a meal together, and sometimes take-out just isn't an option.  On busy days like those, I have a handful of recipes that I turn to so I can get a delicious meal the whole family loves on the table in less than 20 minutes.

These Saucy Chipotle Tuna Tostadas are super quick and easy to put together.  And they taste like you spent a lot more time in the kitchen than you actually did.

Chipotle Tuna Tostadas -

Saucy Chipotle Tuna Tostadas


  • 3 roma tomatoes, coarsely chopped
  • 1/2 medium onion, finely chopped
  • 1 to 2 serrano chilies, seeded and coarsely chopped
  • 10 Spanish (pimento-stuffed) olives, coarsely chopped
  • 3 cans tuna packed in water, drained
  • 1 (8 oz.) can tomato sauce
  • 1 to 2 chipotle pepper in adobo 
  • Tostadas
  • Red onion, sliced
  • Cilantro leaves 

In a blender or food processor, puree the tomato sauce with the chipotle peppers until smooth; set aside.

Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat.  Add the chopped tomato, onion, and serrano chilies; saute for about 1 minute.  Add the drained tuna and the chipotle/tomato sauce.  Stir gently to combine.  Cook until heated through.

Serve tuna atop tostadas and top with sliced red onion and fresh cilantro leaves.  Enjoy!

Tostadas de Atún -

For more quick & easy meal ideas, be sure to check out this week's delicious #WeekdaySupper line-up:

Tuesday: Pesto Pasta w/ Chicken Sausage - Momma's Meals
Wednesday: Minestrone Soup - Noshing with the Nolands
Thursday: Shrimp Sorella Diavolo - Your Flavor Chef
Friday: Chicken Naan Pizza w/ Red Onion & Cilantro - Sue's Nutrition Buzz 

Sunday Supper Movement