Showing posts with label food of the month club. Show all posts


Where does the time go?  It seems like it was just yesterday that the kiddies were getting out of school for summer vacation.  And then BAM!  It's over.  Has it really been six weeks???  My kiddies go back to school tomorrow, although Hope (my 15 year old) started at her new high school on Wednesday.

As short as our summer vacation was, I'm not too sad because I know we packed in as much fun as we could.  And that's all that really matters.  Not how long or short our vacation was.

My kiddies are all pretty excited to go back to school.  Jack's looking forward to finding out who his new teacher is going to be.  Ashley's looking forward to showing off her new short 'do to all her friends.  Nick's looking forward to being an 8th grader.  And Hope is/was looking forward to making new friends at her new school.

This past week I've been busy getting everything ready for the first day of school.  We've gone school supply shopping, picked up the kiddies' new uniforms, and I have their backpacks all packed and ready to go.  All that's left to do is to pack their lunch.  That is actually the easiest of all my back-to-school preparations.  Every year, for as long as I can remember, my kiddies have requested the same thing for their First Day of School lunch...Pizzadillas.  It looks like a quesadilla on the outside, but it's stuffed with all the same goodies you'd put on a pizza.  A pizza quesadilla!


Pizzadillas

Ingredients:
  • Flour tortillas
  • 1 lb. pepperoni
  • 1-1/2 to 2 cups pizza sauce
  • Shredded mozarella, Oaxaca, or Asadero cheese
  • Sliced black olives (optional)
  • Sliced mushrooms (optional)
  • Thinly sliced red onion (optional)
  • Thinly sliced bell pepper (optional)
  • Sliced jalapeño peppers (canned or homemade) 

Directions:
Spread 1 tablespoon of pizza sauce on a flour tortilla.  Top with shredded cheese, sliced pepperoni, and whatever other toppings you love.  My kiddies love jalapeños and olives on their pizzas, but you could also add some sliced mushrooms and/or bell peppers. 


Top with another flour tortilla.  Cook the pizzadillas on a lightly greased comal or skillet over low heat, until both sides of the quesadilla are lightly golden and the cheese has melted.  Serve with pizza sauce on the side.  Enjoy!


For more lunchbox recipes, check out what my #SundaySupper friends have cooked up for you this week:

Sandwiches, Wraps and Entrees:
Munchies, Salads and Sides:
Sweet Treats:
A big thank you to That Skinny Chick Can Bake for hosting this week's #SundaySupper Lunchbox party. Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


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Pizzadillas #SundaySupper

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Back by popular demand...It's The Food of the Month Club!

But before I get into this month's theme, I want to take a moment to thank you all so much for your patience and understanding, and all of your prayers and emails while I stepped back a bit from blogging to care for my father-in-law. I am very happy to report that is he doing so much better.  It's been a good 6 weeks since he's had any kind of anxiety attack or depressive episode.  It's a major breakthrough and we couldn't be happier about it.  I know he isn't completely out of the woods yet, but slowly and surely we are all getting back to our normal routines and activities, which for me includes blogging on a regular basis.  (More than just once a week.)  

I had hoped to bring back The Food of the Month Club last month, but time got away from me.  But that's not happening this month.  With the kiddies going back to school in just a few short weeks, this month's theme is one I'm sure many will appreciate...Back-to-School Recipes!

And I'm not talking just bologna sandwiches and/or bean burritos!  (Which is what I always carried in my Mork & Mindy lunchbox.)  The Back-to-School theme includes:
  • Back-to-School Lunches
  • Quick & Easy Breakfasts
  • Afterschool Snacks
  • Bake Sale Treats 


How to Participate in The Food of the Month Club:  
1.)  Visit La Cocina de Leslie at the beginning of each month to find out the Food of the Month Club theme or ingredient.  
2.)  Cook up something delicious according to the Food of the Month theme or using the Food of the Month as a main ingredient.  
3.)  Post your Back-to-School recipe(s) on your blog.  You can submit more than one recipe, but no more than 3.  All posts must be current. (Your post must link back to this announcement post!) 
4.)  Come back to this announcement post and add your Back-to-School link(s) to the Linky Tool widget located at the bottom of this post.  Then leave a comment so we don't miss out on your dish. 
5.) Show some love to the other entries by visiting and commenting on their posts and maybe make a new foodie friend in the process.  
6.)  Have fun!  And share about The Food of the Month Club with your friends.

*Linky will be open until 11:59pm (EST) on August 31, 2013 


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August Food of the Month Club: Back to School Linky

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Welcome to another edition of the new & improved Food of the Month Club.  In case you missed last month's announcement, there have been a few changes.  Instead of emailing your entries to me for the round-up at the end of the month, you now just add your links to the Linky tool located at the bottom of each announcement post.  That way we have the announcement and all of the entries in one place and we no longer have two Food of the Month Club posts confusing everyone. 

This month's theme is Salads.  Again, we have a wide selection from which to choose: leafy green salads, creamy pasta salads, whole grain salads, sweet fruity salads, cold salads, warm salads... And let's not forget those good old-fashioned stand-by's like potato salad, egg salad, and tuna salad.

What's your favorite kind of salad?


How to Participate:  
1.)  Head to the kitchen and whip up your favorite Salad recipe. 
2.)  Post the Salad recipe(s) on your blog.  You can submit more than one recipe, but no more than 3.  All posts must be current and must link back to this announcement post!) 
3.)  Come back to this announcement post and add the link(s) to your Salad recipe to the Linky Tool widget located at the bottom of this post.  Then leave a comment so we don't miss out on your dish.   
4.) Show some love to the other entries by visiting and commenting on their posts and maybe make a new foodie friend in the process.  
5.)  Have fun!  And share about The Food of the Month Club with your friends.

*The Linky Tool will be open until 11:59PM (CST) on February 28th
. 


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February Food of the Month Club: Salad {w/ Linky}

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Homemade Tomato Soup - lacocinadeleslie.com

Cold weather and I do not get along well.  I'm a sunshine loving California girl who's not used to cold weather at all.  So, once the temperatures drop anywhere below 75°F, I am F-R-E-E-Z-I-N-G!  Like all-I-want-to-do-is-hide-under-a-big-pile-of-warm-fuzzy-blankets-all-day-because-it's-too-cold-to-do-anything-else kind of freezing cold.




Thank goodness for heartwarming beverages, like Mexican hot chocolate and coffee, and comforting soups that help take the chill off.   When I was a little kid, there was nothing more comforting on a cold, gloomy winter's day than a bowl of tomato soup and a grilled cheese sandwich.  Of course, when I lived with my grandparents I got the tasty Mexican version, Sopa de Fideo and Quesadillas, that were just as comforting.  But when I lived with my mom, I’d get the ruby red soup from that iconic can of Campbell’s. 

To this day, Tomato Soup continues to be one my favorites, and that's exactly what Heather (girlichef) and I are cooking up for this month’s installment of She Made/Ella Hace. 

This recipe is very simple and uncomplicated, with only a handful of ingredients.  But this Homemade Tomato Soup is full of flavor.  The natural sweetness of the carrots minimizes the acidity of the tomatoes and accentuates their rich flavor.  Just make sure you have plenty of bread and cheese on hand, because you can't have Tomato Soup without a grilled cheese sandwich.  (I like my grilled cheese with bacon & avocado.) 

Homemade Tomato Soup (from scratch) - lacocinadeleslie.com


Homemade Tomato Soup
lacocinadeleslie.com


Ingredients: 
  • 2 tablespoons butter
  • 2 medium carrots, peeled and chopped
  • 1/2 cup chopped onion
  • 1 clove garlic, roughly chopped 
  • 12 roma tomatoes, cut in half
  • 3 cups chicken broth
  • Mexican crema (for garnish) 


Directions:
Melt the butter in a large saucepan over medium-high heat.  Add the chopped carrot and onion; saute for about 2 minutes, stirring occasionally.  Stir in the garlic and saute for another 30 seconds.


Add the tomatoes and chicken broth to the saucepan; season with salt and black pepper.  Once the tomatoes come to a boil, cover the saucepan and reduce the heat to medium low and let simmer for about 30 minutes, or until the tomatoes are fully cooked.  Remove from heat and let cool slightly.  (About 15 minutes.)


Carefully transfer half of the tomato soup mixture to a blender cup.  Puree until smooth.  Pour the puree into another large saucepan.  (Or if you’re like me and you happen to have 2 blender cups, use the same saucepan you cooked the tomatoes in.) (You could also use an immersion blender to puree the vegetables.) 



Heat the tomato soup over medium heat until heated through. (If you like a thinner soup, stir in an additional cup of chicken broth.)  Garnish with Mexican crema.  Serve with a chunk of crusty bread, croutons, crackers, or a grilled cheese sandwich.  Enjoy!!! 

How to make tomato soup from scratch - lacocinadeleslie.com

Now go check out Girlichef's Tomato & Roasted Poblano Pepper Soup!



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Homemade Tomato Soup {She Made/Ella Hace}

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The Holiday Season is upon us, leaving many of us to ask that age old question...."What am I going to serve with the turkey, ham, or tamales this year?"  Freaketh not, my friends, because this month's Food of the Month Club theme is...Side Dishes!  


You can choose from: pasta, rice, beans, mashed potatoes, veggies, and even salads.

What are some of your favorite Side Dishes?



How to Participate:

1.)  Visit La Cocina de Leslie the 15th of each month to find out the Food of the Month.

2.)  Head to the kitchen and cook up a delicious Side Dish.

3.)  Post the recipe(s) on your blog.  You may submit more than one recipe, but no more than 3 can be included in the round-up.  All posts must be current.   

4.)  You must link to this page in your Side Dish recipe blog post(s).  You can also add the Food of the Month Club badge to your post and/or sidebar.  You can find the code for the badge here. 

5.)  Email your Side Dish entries to me at leslielimon@lacocinadeleslie.com no later than December 14th to be included in the round-up.  Be sure to  include:
~your name
~your blog name
~permalink to your post
~a photo of your recipe or permission to pull one from your post

6.)  Visit La Cocina de Leslie on December 15th for the Side Dish recipe round-up.  

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November: Food of the Month Club Announcement

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For month's I've known what ingredient I wanted to be October's Food of the Month, but I had to wait to make sure I'd actually have some to cook with when the time came.  I don't usually find them until a little later in the season.  But this year, I got lucky!

Last week, my favorite vendor came walking through the neighborhood with his wheelbarrow full of these little beauties...


Pumpkins!!!

Okay, these are Calabazas (Mexican pumpkins).  They're the closest thing I can find to the big, bright orange pumpkins that you see in the US.  But they are just as delicious.

I'm so excited to actually get to cook with pumpkin while it's still fall.  I've got a list of things that I want to make that is at least a mile long.  And the first things on that list are of course, pumpkin pie, pumpkin bread, and Pumpkin Pie Atole.

What pumpkin goodies are you looking forward to eating this fall?



How to participate:
1.)  Visit La Cocina de Leslie the 15th of each month to find out the Food of the Month.

2.)  Cook up something delicious using the Food of the Month as one of the main ingredients.

3.)  Post the recipe(s) on your blog.  You may submit more than one recipe, but no more than 3 can be included in the round-up.  All posts must be current.   

4.)  You must link to this page in your pumpkin recipe blog post(s).  You can also add the Food of the Month Club badge to your post and/or sidebar.  You can find the code for the badge here. 

5.)  Email your pumpkin entries to me at leslielimon@lacocinadeleslie.com no later than November 14th to be included in the round-up.  Be sure to  include:
~your name
~your blog name
~permalink to your post
~a photo of your recipe or permission to pull one from your post

6.)  Visit La Cocina de Leslie on November 15th for the pumpkin recipe round-up.   
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October: Food of the Month Club Announcement

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For this month's Food of the Month Club, we're going to be doing things a little differently.  Instead of focusing on just one ingredient this month, I thought it would be fun to do some kind of theme.
And being that it's summer and many of us are trying our hardest to stay cool and beat the heat, I've come up with a theme that I'm sure everyone will love....Summer Beverages!   


Aguas Frescas.

Iced teas.

Smoothies.

Milkshakes.

Cocktails....

So many delicious possibilities!


La Cocina de Leslie



 How to participate:
1.)  Visit La Cocina de Leslie every month to find out the Food of the Month.

2.)  Head to the kitchen and whip up a cool, refreshing Summer Beverage.

3.)  Post the recipe(s) on your blog. 

4.)  Link to this page in your blog post(s) and/or add the Food of the Month Club badge to your post and/or sidebar.  

5.)  Email your Summer Beverage entries to me at leslielimon@lacocinadeleslie.com by August 30th.  Be sure to  include:
~your name
~your blog name
~permalink to your post
~a photo of your recipe or permission to pull one from your post

6.)  Visit La Cocina de Leslie at the end of month for the recipe round-up.  


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Food of the Month Club: July & August

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If you've ever found yourself standing in your kitchen, asking "Ground beef, again???  What can I possibly make with it today that my family will love?", then you've come to the right place.  Ground Beef was our feature ingredient for the Food of the Month Club last month, and today, I am finally getting around to posting the delicious Round-Up.  (So sorry for the delay.)

To start things off, our friends from Peru Delights introduce us to Rocoto Relleno.  Rocotos may look like your ordinary bell pepper, but after one bite, you'll definitely taste the difference, because these gorgeous little peppers are definitely packing heat.  Stuffed with minced or ground meat and lots of ooey, gooey melted cheese, my mouth is watering just thinking about them.



Corina from Searching for Spice puts a flavorful twist on a family favorite with these Mediterranean Meatballs, that includes a little chorizo in the mix.



Sarah shares her spicy New Mexican Meatloaf , on her new blog, A Kitchen Canvas.





Girlichef is serving up big bowls of spicy Pasilla Bolognese Spaghetti.






Elizabeth from The Law Student's Cookbook prepared Baker's Edge Lasagna, that she baked in a special pan that guarantees that everyone gets an edge piece.






Heather from Malice in Dunderland has a meat-free alternative with these Native American Sweet Meatballs that are actually made with tofu!  




And last but not least, I made Sloppy Jose's; a slightly spicier version of Sloppy Joe's.


A big thank you to all of my foodie friends for sharing their favorite Ground Beef recipes.  If you would like to be featured in the next Food of the Month Club Round-Up, tune in later today to find out what ingredient (or theme) will be our next Food of the Month. 


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Where's the Beef? {FOTMC Ground Beef Round-Up}

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♫ Celebrate good times, c'mon!  Let's celebrate! ♪ 

After weeks of planning and months of stressing, the two days that my family have been looking forward to are finally here...

Nick & Hope on their first day of school August 2011

My babies are graduating.  

Tomorrow, my son Nick will be graduating from Primaria (elementary school/6th grade). And on Friday, my daughter Hope will be graduating from Secundaria (junior high/9th grade).

Just writing about it is making me tear up.

Over the next two days, we will be busy attending commencement ceremonies and graduation masses at church, snapping countless photos of the kiddies with their madrina and padrino (godparents for the graduation mass), and celebrating it all with one heck of a graduation party.


I couldn't be any prouder of my kiddies.    And I couldn't be any happier to be celebrate them and these precious academic milestones.  Not to mention the end of yet another great school year.  I've been celebrating that for a little over a week now.   


And what better way to celebrate the end of the school year than with a sandwich my kiddies love...Sloppy Joe's.  Or as we like to call them,  Sloppy Jose's.  



Sloppy Jose's
(recipe adapted from The Encyclopedia of Sandwiches)

Ingredients:
  • 2 lbs. ground beef
  • 3 big roma tomatoes, diced
  • 1 large bell pepper, diced 
  • 1 medium onion, diced
  • 1 to 2 serrano chilies, finely chopped (optional) 
  • 2 cloves garlic, minced
  • 2 (8oz.) cans tomato sauce
  • 1/4 cup catsup
  • 4 tablespoons brown sugar (I used azucar mascabado) 
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Salsa Maggi (optional)
  • Seasoning Salt & Black Pepper
  • Hamburger Buns

Directions:
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat.  Cook the ground beef in the skillet until completely brown; season with seasoning salt and black pepper.  Add the tomato, onion, bellpepper, serrano chilies, and garlic.  Cook for an additional 3 to 5 minutes or until the onion and bellpepper have softened.  Stir in the tomato sauce, brown sugar, Worcestershire sauce, and Salsa Maggi.  Reduce heat to low, cover skillet and let simmer for about 10 minutes.

Spoon filling onto toasted hamburger buns.  Enjoy!!!





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Celebrating the end of the school year with Sloppy Jose's

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I know I'm a little late in making this month's announcement for Food of the Month Club, and for that I apologize.

June is the last month of school for all of my kiddies, and with my oldest two graduating from elementary school and junior high next month, my life has been nothing but end-of-the-school-year class meetings and graduation planning committees.  Not to mention that I've already had to attend a couple of PTA meeting at the high school my daughter Hope will be attending starting in August.

But things are finally starting to settle down a little, at least for a week or two.  Plenty of time to host another Food of the Month Club party.

With summer just around the corner and June being the beginning of grilling season, I thought it appropriate that we feature an ingredient we can have some fun with on the grill.  That's why June's Food of the Month is....

Ground Beef! 


Whether you'll be grilling hamburgers, or rolling meatballs for spaghetti or Caldo de Albondigas, after this month's edition of the Food of the Month Club, we'll all be able to answer the age old question of "Where's the beef?"

And because I know some of my foodie friends are vegetarians and because I don't want anyone to feel left out, I'll also accept recipes using texturized soy.   I use it often in my kitchen for recipes like Ceviche de Soya.  (A big thank you to Malice from Malice in Dunderland for the suggestion.)  

As always, I'm looking forward to what everyone will be making.



 How to participate:
  1. Cook up something delicious using Ground Beef as one of the main ingredients.  
  2. Post the recipe(s) on your blog, making sure to link to this page in your blog post(s).  You can also add the Food of the Month Club badge to your post and/or sidebar.  (Grab the code for the badge here.) 
  3. Email your entries to me at leslielimon@lacocinadeleslie.com by June 29th.  (Current recipes only.) Be sure to  include:
*Your name 
*Your blog name 
*Permalink to your blog post 
*Photo of your recipe or permission to pull one from your post

       4.  Visit La Cocina de Leslie at the end of this month for the Ground Beef recipe round-up.   


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Food of the Month Club: June

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From spicy Mango Salsa to cool Mango paletas we have a great collection of Mango Recipes for this month's Food of the Month Club Round-Up.

To start things off,  we have this bright and colorful Mango Salsa, that is one of my favorite ways to enjoy this fruit of the gods, from Sarah at Kitchen Procrastination.



My newest foodie friend Heather, whom I affectionately call Malice, from Malice in Dunderland brings us a creamy and absolutely dreamy Mango Flan.



Girlichef treats us once again to two mangolicious recipes.  First up is this stunning Avocado Mango Salad with Gorgonzola, Bacon & Toasted Pepitas.



Followed by these Carrot, Mango & Raspberry Popsicles that would be a great start to a hot summer day.



Elizabeth from The Law Student's Cookbook cooked up these delicious Brie and Brisket Tacos with a Mango Barbecue Sauce.  She had me at Brie!



Ckay at Sweet and That's it offers us another cool treat with these Mango Ice Pops that also have apple and Greek yogurt.



And as a final note, I made this Mango Stuffed French Toast that had me falling head over heels in love with Rick Bayless.


What's your favorite mango recipe???

If you would like to be included in the next Food of the Month Club Round-Up, stay tuned to find out what ingredients we'll be cooking with this month.


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Mango Madness {Food of the Month Club Round-Up; May}

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