Hello?! Anyone still out there??? I have been absent from the blogosphere for way too long, and for that I apologize. At first I was missing because we were in the process of moving to my suegro's house and we were waiting for our internet service to be installed. What I had hoped would only be a two week wait, at most, turned into a long, drawn-out five weeks and I was suffering from major social media withdrawals. (FOMO?!) Most of my time during those five weeks was spent packing up things at our old place while also clearing out the rooms we'd be moving to at my father-in-law's, painting, and making minor repairs before we "officially" moved in. The week our internet was finally installed, my in-laws (Alf's brother & sister) both came to visit from the US so that week was spent with the family. The week after my in-laws left we finished moving all of our stuff into my suegro's house. Now all we had to do was settle into our "new" place and I'd finally have some time to sit at my computer to work, blog, and get back to doing what I love most... sharing recipes.
It's the first Monday of a new month which means it's time once again for The Secret Recipe Club. This month my assignment is Making Memories with Your Kids, written by Erin, a single mom of two who loves to bake and craft. Erin's blog is a fun family-friendly mix of recipes and crafts for making wonderful memories with kids of all ages.
With so many festive recipes to choose from a few that caught my eye were Bread & Butter Pickles, Bacon Double Cheeseburger Dip, and Twinkie Pie. I ended up choosing Erin's Pumpkin Crumb Coffee Cake because I had some leftover Calabaza en Tacha (Mexican candied pumpkin) sitting in my fridge just waiting to be used. I had seen similar recipes on Pinterest where you simply combine cake mix with pumpkin puree, but the crumb topping is what ultimately won me over. Not only is this cake super easy to whip up, it's also incredibly delicious... like a cross between a pumpkin bread and old-fashioned pumpkin pie. My family and I are completely smitten with this recipe!
With so many festive recipes to choose from a few that caught my eye were Bread & Butter Pickles, Bacon Double Cheeseburger Dip, and Twinkie Pie. I ended up choosing Erin's Pumpkin Crumb Coffee Cake because I had some leftover Calabaza en Tacha (Mexican candied pumpkin) sitting in my fridge just waiting to be used. I had seen similar recipes on Pinterest where you simply combine cake mix with pumpkin puree, but the crumb topping is what ultimately won me over. Not only is this cake super easy to whip up, it's also incredibly delicious... like a cross between a pumpkin bread and old-fashioned pumpkin pie. My family and I are completely smitten with this recipe!
Learn to make Cocada de Forno, a sweet and irresistible Brazilian delicacy.
Happy February, amigos! Can you believe it's already the second month of the New Year? Not only is today the first day of the month, it's also the first Monday which means it's time once again for The Secret Recipe Club. Yay! My assignment this month is Bewitching Kitchen, written by Sally who aside from being a talented food blogger is also an awesome biochemist. Sally has been sharing her love of food on her blog since 2009 and has an impressive catalogue of recipes to choose from like Feta Cheese Zucchini Loaf, Roast Chicken w/ Clementines, and Cremini Mushroom Meatloaf. Sally was born and raised in Sao Paolo, Brazil and also shares traditional Brazilian recipes which were what really drew me in. Her Coxinha de Galinha (chicken fritters), Pao de Queijo, and Brigadeiros are all on my "to make" list.
Happy February, amigos! Can you believe it's already the second month of the New Year? Not only is today the first day of the month, it's also the first Monday which means it's time once again for The Secret Recipe Club. Yay! My assignment this month is Bewitching Kitchen, written by Sally who aside from being a talented food blogger is also an awesome biochemist. Sally has been sharing her love of food on her blog since 2009 and has an impressive catalogue of recipes to choose from like Feta Cheese Zucchini Loaf, Roast Chicken w/ Clementines, and Cremini Mushroom Meatloaf. Sally was born and raised in Sao Paolo, Brazil and also shares traditional Brazilian recipes which were what really drew me in. Her Coxinha de Galinha (chicken fritters), Pao de Queijo, and Brigadeiros are all on my "to make" list.
Chicken Pozole Verde is a traditional Mexican chicken and hominy soup in a tomatillo and roasted poblano pepper broth.
For our final entry in our #SoupWeek celebration I have something very special for you... Chicken Pozole Verde AND the return of She Made/Ella Hace with my good friend Heather (aka girlichef) from the blog All Roads Lead to the Kitchen. (Pausing for a 30-second happy dance!) Heather was one of my first blogging friends and she was the mastermind behind us starting She Made/Ella Hace oh so many years ago. I've enjoyed hanging out in the cocina with Heather over the years, and I'm so happy that we'll continue to cook up wonderful dishes together in 2016.
For our final entry in our #SoupWeek celebration I have something very special for you... Chicken Pozole Verde AND the return of She Made/Ella Hace with my good friend Heather (aka girlichef) from the blog All Roads Lead to the Kitchen. (Pausing for a 30-second happy dance!) Heather was one of my first blogging friends and she was the mastermind behind us starting She Made/Ella Hace oh so many years ago. I've enjoyed hanging out in the cocina with Heather over the years, and I'm so happy that we'll continue to cook up wonderful dishes together in 2016.
Making a list of my favorite soups and stews would not be complete without Pork Chile Colorado. I first shared this recipe back in 2010, and over the years this recipe has gotten lost in the shuffle, and I thought #SoupWeek was the perfect time to give this beloved family recipe a little #ThrowbackThursday love.
Traditional Mexican garbanzo soup made with smoked pork chops, onion, tomato, fresh jalapeño, carrots, and spinach.
Sopa de Garbanzo (Mexican Chickpea Soup) is another of my childhood favorite soups. My recipe is a combination of both my grandfather's recipe and my suegra's (mother-in-law). Pappy loved making bean soups, and garbanzos were among his favorites. He always made his Sopa de Garbanzo in the crockpot with a couple of patitas de puerco (pig's feet) because he loved the flavor they added. I wasn't a big fan of pig's feet back then (and I'm still not), but Pappy was right in that they added a ton of flavor to the broth. To serve his soup Pappy would garnish it with chopped onion and tomato, and a little crushed oregano. I loved it and it was always a special treat when he made it.
Sopa de Garbanzo (Mexican Chickpea Soup) is another of my childhood favorite soups. My recipe is a combination of both my grandfather's recipe and my suegra's (mother-in-law). Pappy loved making bean soups, and garbanzos were among his favorites. He always made his Sopa de Garbanzo in the crockpot with a couple of patitas de puerco (pig's feet) because he loved the flavor they added. I wasn't a big fan of pig's feet back then (and I'm still not), but Pappy was right in that they added a ton of flavor to the broth. To serve his soup Pappy would garnish it with chopped onion and tomato, and a little crushed oregano. I loved it and it was always a special treat when he made it.
Traditional Mexican fideo soup in a roasted poblano and tomatillo broth.
January is National Soup Month and to celebrate I'll be sharing some of my favorite soup recipes every day this week (Monday through Friday). First up in our #SoupWeek celebration is Sopa de Fideo Verde, because when I think of my favorite childhood soups, Sopa de Fideo (of any kind) is high atop that list. My abuelita (grandmother) used to make this soup using a can of green enchilada sauce, which always resulted in a delicious soup. But making your own salsa verde with roasted poblano peppers and cooked tomatillos takes the flavor of this soup to a whole other level.
January is National Soup Month and to celebrate I'll be sharing some of my favorite soup recipes every day this week (Monday through Friday). First up in our #SoupWeek celebration is Sopa de Fideo Verde, because when I think of my favorite childhood soups, Sopa de Fideo (of any kind) is high atop that list. My abuelita (grandmother) used to make this soup using a can of green enchilada sauce, which always resulted in a delicious soup. But making your own salsa verde with roasted poblano peppers and cooked tomatillos takes the flavor of this soup to a whole other level.
Bite-size pieces of apples and oranges in a cinnamon infused sangria made with red wine, whiskey, and orange liqueur.
Because I hope we'll all have plenty of reasons to celebrate throughout the year the first recipe I'm sharing in 2016 is my favorite Red Wine Sangria. This fruity sangria has a little bit of everything like fresh apples and oranges, cinnamon, apple juice, orange juice, a splash of lime juice, red wine (of course!), whiskey, and orange liqueur. It packs quite a punch, especially if you forget to add the club soda. (I may or may not be speaking from experience.) For this particular sangria I used whiskey, but you can also use tequila, rum, brandy or vodka. All of which make for a delicious sangria. This is my go-to cocktail to make for family get-togethers because it's super easy to make and it's a definite crowd pleaser.
Because I hope we'll all have plenty of reasons to celebrate throughout the year the first recipe I'm sharing in 2016 is my favorite Red Wine Sangria. This fruity sangria has a little bit of everything like fresh apples and oranges, cinnamon, apple juice, orange juice, a splash of lime juice, red wine (of course!), whiskey, and orange liqueur. It packs quite a punch, especially if you forget to add the club soda. (I may or may not be speaking from experience.) For this particular sangria I used whiskey, but you can also use tequila, rum, brandy or vodka. All of which make for a delicious sangria. This is my go-to cocktail to make for family get-togethers because it's super easy to make and it's a definite crowd pleaser.
The classic combination of milk and cookies in a delicious Mexican atole.
When brainstorming ideas for what flavors of atole to share for #AtoleWeek, the kiddies insisted I make Cookies 'n Cream Atole, another version of Atole de Galleta, made with Oreos. Who doesn't love Oreos?! This Atole de Oreo starts with an Atole Blanco base (thickened with cornstarch), and the cookies are added at the very end. Top your Atole de Oreo with a dollop or two of whipped cream for a decadent treat the whole family will love!
When brainstorming ideas for what flavors of atole to share for #AtoleWeek, the kiddies insisted I make Cookies 'n Cream Atole, another version of Atole de Galleta, made with Oreos. Who doesn't love Oreos?! This Atole de Oreo starts with an Atole Blanco base (thickened with cornstarch), and the cookies are added at the very end. Top your Atole de Oreo with a dollop or two of whipped cream for a decadent treat the whole family will love!
Atole Blanco is the base recipe for many traditional Mexican atoles, but it is also delicious all on it's own.
Mexican atoles come in a wide variety of flavors like chocolate, strawberry, cookie, cream cheese, guava, sweet potato, coconut, pecan, mango, cajeta, corn... The list goes on and on! But the one thing most atoles have in common, whether they are thickened with masa or cornstarch, is that they all start with a basic Atole Blanco base. Atoles are my favorite winter beverage, and every year I try to make sure I make all of our favorite flavors. But sometimes it's nice to sip on a simple White Atole. The soothing flavor reminds me of my grandparents, who often prepared Atole Blanco when I was sick.
Mexican atoles come in a wide variety of flavors like chocolate, strawberry, cookie, cream cheese, guava, sweet potato, coconut, pecan, mango, cajeta, corn... The list goes on and on! But the one thing most atoles have in common, whether they are thickened with masa or cornstarch, is that they all start with a basic Atole Blanco base. Atoles are my favorite winter beverage, and every year I try to make sure I make all of our favorite flavors. But sometimes it's nice to sip on a simple White Atole. The soothing flavor reminds me of my grandparents, who often prepared Atole Blanco when I was sick.
A traditional Mexican atole made with fresh guavas and thickened with masa harina.
What do you do when a produce truck drives through your neighborhood selling a kilo of fresh guavas for 10 pesos (like 60 cents US)? I don't know about you, but I bought five kilos to make some of my favorite guava recipes. Yes, eleven pounds of guavas might seem like a bit much, but they are so tasty and so versatile. I can't get enough of them. And have I mentioned their mesmerizing aroma? Fresh guavas sitting on the counter are the best natural air freshener ever.
What do you do when a produce truck drives through your neighborhood selling a kilo of fresh guavas for 10 pesos (like 60 cents US)? I don't know about you, but I bought five kilos to make some of my favorite guava recipes. Yes, eleven pounds of guavas might seem like a bit much, but they are so tasty and so versatile. I can't get enough of them. And have I mentioned their mesmerizing aroma? Fresh guavas sitting on the counter are the best natural air freshener ever.
Atole de Chocolate is a thicker and creamier cinnamon-infused version of traditional hot cocoa made with Mexican chocolate.
After a cold and rainy weekend here in Mexico, the sun is shining in the bright blue sky. But I think the sun might be broken, because the temperatures this morning dipped to a bone-chilling 2 degrees Celsius (about 35°F). That's freezing cold weather for these here parts, and the layer of ice on our truck's windshield before taking the younger kiddies to school is a not-so-gentle reminder that winter will soon be here. Because there's nothing like a hot mug of atole to warm you up on a cold winter's day, this week in my cocina we will be celebrating #AtoleWeek. Tune in every day this week (Monday-Friday) for some of my favorite atole recipes.
After a cold and rainy weekend here in Mexico, the sun is shining in the bright blue sky. But I think the sun might be broken, because the temperatures this morning dipped to a bone-chilling 2 degrees Celsius (about 35°F). That's freezing cold weather for these here parts, and the layer of ice on our truck's windshield before taking the younger kiddies to school is a not-so-gentle reminder that winter will soon be here. Because there's nothing like a hot mug of atole to warm you up on a cold winter's day, this week in my cocina we will be celebrating #AtoleWeek. Tune in every day this week (Monday-Friday) for some of my favorite atole recipes.
Cinnamon and dried hibiscus flowers add a merry and bright twist to the classic hot toddy for a delicious holiday treat.
A very merry December to all! With the holiday season in full swing, I only had one thing in mind while choosing a recipe for The Secret Recipe Club... Something festive for the holidays! My assignment this month is A Fit and Spicy Life written by Mellissa whose tagline perfectly sums up her blog, "A lot of cooking, a little wine, and workouts to keep it all inline." Full of health-conscious recipes like Ramen Noodle Salad, Ginger Carrot Soup, and her Spinach, Mushroom & Onion Mini-Frittatas, you'll also find fitness tips and wine recommendations on her weekly Wine Wednesday series.
A very merry December to all! With the holiday season in full swing, I only had one thing in mind while choosing a recipe for The Secret Recipe Club... Something festive for the holidays! My assignment this month is A Fit and Spicy Life written by Mellissa whose tagline perfectly sums up her blog, "A lot of cooking, a little wine, and workouts to keep it all inline." Full of health-conscious recipes like Ramen Noodle Salad, Ginger Carrot Soup, and her Spinach, Mushroom & Onion Mini-Frittatas, you'll also find fitness tips and wine recommendations on her weekly Wine Wednesday series.
All the
flavors of a caramel apple in a comforting mug of hot apple cider flavored with
cinnamon, cloves, and Mexican cajeta.
Add this delicious piloncillo pudding filled pie topped with whipped cream and Mexican cajeta to your holiday dessert table.
Thanksgiving week is finally here! Bring on the food! Freshly baked bread rolls, roast turkey (or chicken), creamy mashed potatoes, green bean casserole, and stuffing galore. And let's not forget the pies.Thanksgiving wouldn't be complete without a couple slices of pie before happily slipping into a food coma. One pie we'll be serving this year is this Piloncillo Cream Pie. I've been making Piloncillo Pudding for years, at first as an alternative to butterscotch pudding as brown sugar wasn't readily available, but because pudding pies are my favorite kind of pie Piloncillo Cream Pie quickly became a family favorite.
Thanksgiving week is finally here! Bring on the food! Freshly baked bread rolls, roast turkey (or chicken), creamy mashed potatoes, green bean casserole, and stuffing galore. And let's not forget the pies.Thanksgiving wouldn't be complete without a couple slices of pie before happily slipping into a food coma. One pie we'll be serving this year is this Piloncillo Cream Pie. I've been making Piloncillo Pudding for years, at first as an alternative to butterscotch pudding as brown sugar wasn't readily available, but because pudding pies are my favorite kind of pie Piloncillo Cream Pie quickly became a family favorite.
If I left our weekly or monthly menu planning up to Jack (my 10 year old son) we'd eat nothing but Refried Beans, spaghetti, french fries, and hot dogs. Maybe even all in the same day. Because Jack is such a picky eater I try to serve different versions of his favorite foods, like this Espagueti Verde, made with roasted poblano peppers, cilantro, and Mexican crema. So far my plan seems to be working, and thank goodness, because there was that unpleasant phase where he only wanted to eat spaghetti with ketchup.
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