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Cinnabon, International Delight, cocktail, rum chata, recipes

Craving a deliciously cool cocktail recipe to celebrate summer vacation with?

Summer vacation is almost over. We’ve been so busy that it’s been one great adventure, trip or event after another, every weekend since May. I’m not complaining, really, I’m not but as in most things, too much of a good thing can be a little overwhelming. I honestly feel like I need a vacation from my vacation. I’m sure you know what I mean. You know, just a moment to sit in the sun, close my eyes and be still with no worries of putting myself in danger of a heat stroke. It’s the little things people.

Anyways, I’ve partnered with International Delight to try out some of their new flavors and I’ve become a little obsessed with finding ways to use them other than just rocking my coffee. Last month, I came up with a recipe for a Mexican Hot Chocolate milkshake that blew my families minds. Apparently, I really crave cold weather comfort drinks but adapted for the hot weather.

Cinnabon, International Delight, cocktail, rum chata, recipes

As I was sitting by the pool, wishing it was a little less humid and watching my kids do cannonballs, I began imagining myself on a tropical island (because I’m melting as one does when on a tropical vacation) and then my daydream went off into a completely odd direction and as I was sitting on the beach, it began to flurry and I was trying to catch snowflakes on my tongue, like I did when I was a little kid, but I was in my bathing suit which was odd. The point is, it made me smile and I thought to myself, why can’t I have a little snow right this very minute. Obviously it’ll never snow in July but with the courtesy of International Delight Cinnabon Creamer I could have a little bit of snowflake on my tongue, right here in July.

I never have been one for taking no for an answer so here’s the recipe I used to make this deliciously cool and refreshing cocktail, Dulce de la Nieve.

Cinnabon, International Delight, cocktail, rum chata, recipes

Fill cocktail shaker ½ way with ice. This helps chill the shaker and the ingredients as you add them. Leave plenty of room for shaking, so if your shaker is small use less ice.

1 part Rum Chata Rum

1 part heavy cream

2 parts International Delight Cinnabon Creamer

¼ teaspoon of sugar

¼ teaspoon of pure vanilla extract

Grip firmly, shake vigorously for 30 seconds to blend dairy products well. Typically when shaking drinks you need only employ the slow count to 10 method. Once the shaker is frosted, you are ready to strain and pour into an old fashioned glass. Garnish with a sprinkle of cinnamon and sip for maximum effect.

The only problem I have with this drink is that it is so sinfully delicious that I always want more. Just like you can’t just catch one snowflake on your tongue, you can’t just drink one Dulce de la Nieve. It’s also a fantastic drink to enjoy around the holidays. It reminds me a lot of the Rompope my dad used to bring back from Mexico but lighter and sweeter. It’s a very delicate and delicious variant on eggnog, minus the eggs and incorporates some Cinnamon buns.

Now, that I am now cool and refreshed, I think I might go take a nap on this lazy summer afternoon. I deserve it and so do you!

What’s your favorite cocktail to cool down with on a hot summer’s day?

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Thanksgiving recipes, How to make sweet potato casserole, sweet potato casserole, sweet potatoes, Holiday recipes, turkey recipes, Thanksgiving

Of all the Thanksgiving Recipes I use my Sweet Potato Casserole is the one I’m asked for the most often. As Thanksgiving recipes go, this one is a favorite in our house. It’s based on the sweet potato casserole recipe made famous by the Grandview Lodge in North Carolina. We don’t spend every Thanksgiving in the Smokies but that doesn’t mean I can’t give my family that delicious home-cooked taste they’ve come to love. Below is the easy recipe for how to make sweet potato casserole recipe that has become synonymous with autumn in our house.

As far as Thanksgiving recipes go, this is the one must have ( aside from my Thanksgiving turkey recipe) that our family always wants me to bake. It also happens to be one of the side dish casseroles that people will ask me to bring to their assorted holiday functions. It is truly that good. I’ve even had family tell me that they would forgo the mashed potato recipes and Thanksgiving gravy for this sweet potato casserole.  It’s truly a Thanksgiving recipe favorite that your family will be asking for for years to come.

READ ALSO: Thanksgiving Recipes for the Perfect Holiday 

This is a bit of a Thanksgiving recipe secret so shhhh! It’s simple and delicious and people will think you were working in a hot kitchen all day. If you’re like me, you can even put it all together the night before ( to reduce the amount of kitchen time on Thanksgiving Day) and then just pop it in the oven for the last 45 minutes of your turkey baking time.

Best Thanksgiving Recipes: Sweet Potato Casserole

Ingredients –   How to make Sweet Potato Casserole

  • 3 cups sweet potatoes, baked and mashed
  • 1/2 teaspoon vanilla
  • 1/2 cup margarine or butter, melted
  • 1 cup sugar
  • 2 eggs, beaten
  • 1/2 cup milk

Ingredients – Topping

  • 1 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup butter
  • 1 cup chopped pecans

In a large mixing bowl, beat together the first 6 ingredients.

Pour into a lightly greased 9 x 13-inch or two 9 x 9-inch baking pans.

In a food processor fitted with a steel knife, combine ingredients for topping until crumbly or use a pastry blender to cut butter into brown sugar and flour until crumbly.

Mix in the chopped pecans.

Sprinkle topping mixture over the sweet potatoes.

At this point, the dish can be refrigerated (covered).

Thanksgiving recipes, How to make sweet potato casserole, sweet potato casserole, sweet potatoes, Holiday recipes, turkey recipes, Thanksgiving                                Photo: Pinch of  Yum

Bake uncovered in a preheated 350-degree oven for 45 to 50 minutes until browned and bubbly.

READ ALSO: How to Make an Easy, Elegant Thanksgiving Tablescape

Let cool slightly before serving.

Enjoy with your other favorite Thanksgiving Recipes. This sweet potato casserole recipe will surely be a Thanksgiving recipe that you will come back to year after year.

Thanksgiving Recipes are the best. What’s your favorite Thanksgiving side dish?

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french toast, french toast recipe, french toast recipes, Home is where the heart is, Kings Hawaiian

I love long lazy summer weekends almost as much as I love homemade french toast. You know the ones where you don’t have to be anywhere or do anything in particular? The weekends when everything is easy and slow; the kids sleep in, no one has to be anywhere or do anything. Worries just float away. Weekends with no obligation are my favorite kind. Those are the weekends that you file away in your mind as the best weekends of your life.

Of course, our summer has been filled with constant running since the last day of school. In the past 4 weeks, we have been someplace else other than our home for 3 of those weeks. I’m vacationed out. In fact, I have been spending a lot of time dreaming of my own bed. Me, the insomniac, dreaming of sleeping in is quite funny.

It got me to thinking of one of my favorite weekends ever. The girls were 2 and 4 and it was before my husband lost his job and we started the 3 years of commuter hell. It was a Saturday, just like many other Saturday mornings in our home. The girls slept in until about 10 am (of all the things I miss about them getting older, I miss them sleeping in the most). The Big Guy and I slept until we woke up on our own. You remember those days? Waking up on your own is such a luxury these days.

We both woke up at about 9 am. He made coffee and we enjoyed it on the deck in our pajamas, as the warm late May sun washed over us. I remember his smile as we joked about our girls still sleeping. It felt like we shared a special secret that no one else in the world knew. Then one by one, two tiny beautiful angels emerged from the sliding doors, simultaneously rubbing the sleep out of their eyes and shielding themselves from the suns bright good morning greeting.

We greeted them with big smiles, we know that we are blessed, and to see that the two halves of us could make two such incredible wholes makes our hearts happy. Gabi clamored onto my lap, nearly knocking my sweet, warm coffee to the ground, as her sister did the same to the Big Guy. Soon they were stretched out like cats basking in the sun. All of us, in our pajamas, on a warm summer morning just being.

Everyone got hungry and the Big Guy decided that the occasion demanded French toast and bacon with fresh strawberries. As I cleaned and cut fruit, as the smell of bacon wafted through the kitchen from the oven, the Big Guy and the girls made the French toast.

It’s a very simple French Toast recipe but it bears the most amazing French toast and is our absolute favorite.

Ingredients
• 4 (1-inch) thick slices King’s Hawaiian Bread
• 4 large brown eggs
• 1/2 cup heavy cream
• 1/2 tsp. vanilla
• 1/4 tsp. cinnamon
• Butter for frying
• Pecan Praline syrup

Preparation
1. Slice bread crosswise so that each slice is about 1-inch thick. Set aside.
2. In a shallow mixing bowl, whisk together the eggs, heavy cream, vanilla and cinnamon.
3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
4. Keep egg mixture stirred and spices well blended.
5. Sprinkle with powdered sugar and serve with warm pecan praline syrup.
6. Top with fresh strawberries and a side of crisp bacon.
7. Enjoy.

After we ate, we spent the rest of the day hanging out at our home just the four of us; doing nothing but it meant absolutely everything. I think of this day often, especially on those hectic days when we barely have a moment to kiss each other good morning or ask one another how our day is going. Soon our lives will be back to normal. We finally sold our home and will soon be buying a new one. I can’t wait for another day spent doing nothing with the three people that I love most in this world.

What food reminds you of a special moment in your life?

This is our favorite french toast recipe. What is your favorite dish to share with your family? Comment below and you’ll be entered to win a $200 Grocery gift card King’s Hawaiian.

This is a sponsored conversation written by me on behalf of Kings Hawaiian. The opinions and text are all mine. Official Sweepstakes Rules.

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International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

School is back in session. Thank goodness. Nope, that’s not just me sighing with relief my girls missed their friends and were bored. They like a good routine. Sure they like a week off here and there but they really missed seeing their friends. Which made me think, why not celebrate back-to-school with my girls, a few of their friends and some homemade ice cream.

I told the girls my idea and we got straight to planning our menu of homemade vanilla ice cream and salted caramel mocha whipped cream. I love adding flavored creamers to drinks other than just my coffee. There are few things 7 and 9-year-old girls love more than the marriage of smooth, creamy homemade ice cream and fresh made whipped cream, adding salted caramel and mocha was just the cherry on top..oh yeah, there has to be one of those too!

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Here is the simple recipe I used for homemade vanilla ice cream.

Ingredients

3/4 cup sugar

· 2 tablespoons cornstarch

· 1/8 teaspoon salt

· 1 1/2 cups Vitamin D whole milk

· 2/3 cup Fat Free French Vanilla

· 1 cup heavy whipping cream

· 1 egg yolk

· 2 teaspoons of vanilla extract

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Instructions

1. Whisk together sugar, cornstarch and salt in a large heavy saucepan. Gradually whisk in milk, International Delight Fat Free French Vanilla creamer and heavy whipping cream. Cook over medium heat and stir constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into whisked yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla extract. Cool for 1 hour and stir occasionally.

3. Place saran wrap directly on cream mixture, and chill 12 to 24 hours.

4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Top with homemade Salted Caramel Mocha Whipped Cream.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Ingredients

1 ½ cup of heavy whipping cream

½ cup of International Delight Salted Caramel Mocha creamer (What? You thought I only used creamer for coffee and cocktails?)

¼ -1/2 cup of sugar (add sugar till your desired stiffness)

Instructions

Put heavy whipping cream and International Delight Salted Caramel Mocha creamer into a chilled mixing bowl.

Slowly add sugar as you blend with hand mixer on med. As whipped topping begins to stiffen, turn mixer up to high speed.

Garnish with 2 salted pretzel rods and a Maraschino cherry or two. Serve with love and enjoy all the giggles and squeals of back-to-school happy. Yes, I can’t believe it either but my girls seem to simply love being back in school. I guess my nerd gene didn’t skip a generation after all.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

By the way, we all tried this recipe out yesterday and we concur that it is equally delicious to both the adult and child’s palate. To be honest, I could eat the salted caramel mocha whipped cream all on it’s own….all.day.long!

This is a sponsored conversation written by me on behalf of International Delight.

The opinions and Salted Caramel Mocha Whipped Cream recipe are all mine.

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Farmer's Market Grilled Cheese Sandwich

Estimated reading time: 3 minutes

Spring is here. We’re a month out from the end of the longest virtual school year ever. The girls and I have all been working hard to make it off this struggle bus of pandemic living.  We’re in full survival mode and right now, survival means adding something to look forward to each and every day, even if that just means something as simple as a facial mask or some new recipes.

Jump to Recipe

We should have never left the house for spring break. What should have been a welcome reprieve from our pandemic isolation ended up with us catching a severe case of senioritis. If you know, you know. Think the last 2 months of pregnancy…get out. The worst part is that I have to be the adult and encourage my girls to just hang in there, it’s “almost over” when all I want to do is quit. Talk about mom faking it until we make it.

Disclosure: This is a compensated post in partnership with S.Rosen’s Baking Company. But all opinions and love of grilled cheese are my own.

To break up the monotony, I’ve been trying to get us safely out of the house more often. With the nice weather, that means more trips to outdoor venues, even if it’s just walking around the neighborhood pathways or the local Farmer’s market. But in doing so, that means not just fresh air but tiny, new adventures. Baby step adventures in travel, exploration and food and that feels just the littlest bit “normal” and I am here for it. Life feels new, fresh and exciting right now (just because it feels like normalcy may be possible again in the near future) and it hasn’t felt that way in a long time. I feel hopeful.

Delicious Farmer's Market Sandwich Recipes for the Whole Family, grilled cheese

Since we’re spending more time at the local Farmer’s market anyway, why not try some new recipes Farmer’s Market Inspired Grilled Cheeses?

Springtime is here and we’re craving something fresh. While all those fresh veggies can be absolutely delicious, they may not be everyone’s favorite food at the table. Though growing up, my mom’s grilled cheese was my favorite thing to eat. In fact, I couldn’t eat anything else during the first 6 months of my 1st pregnancy. Thankfully, my mom was happy to oblige and I’m happy to oblige my girls when they ask for my grilled cheese sandwiches.

But what about those fresh veggies you just bought at the Farmer’s market? Enter a unique mashup of grilled cheese and fresh veggies. These modular recipes bring together everyone’s favorite comfort food, grilled cheese with garden fresh veggies in easy to modify recipes. You can easily and quickly leave out select ingredients and customize each sandwich as needed for certain family members. Though we’d suggest NOT leaving out the bread and cheese – that could be a bit difficult.

Farmer’s Market Inspired Grilled Cheese Sandwich Recipes

Fresh Asparagus and Spring Pesto Grilled Cheese

Ever feel like poor asparagus only gets used one way? Thrown on the grill and that’s about it, but we think this springtime veg is far more versatile than that! The key is cutting it up into bite size pieces to make this grilled cheese a fun, seasonal creation.
Servings 1

Equipment

  • Skillet
  • Panini Maker

Ingredients
  

For the Spring Pesto:

  • 2 Tbsp Toasted pine nuts
  • 1/4 Cup Olive oil
  • 6 Tbsp Grated parmesan
  • 1/2 Tsp Roasted garlic
  • 1 oz Fresh Chives

Per Sandwich

  • 2-3 Stalks Asparagus ends snapped off and sliced into 1 inch pieces
  • 2 Slices Havarti cheese
  • 1 Slice Prosciutto torn into bite size pieces
  • Mayo to your liking
  • 2 Slices S.Rosen’s Farmer’s Market White Bread

Instructions
 

  • Prepare the pesto (this can be done the day before). Combine the pesto ingredients in a blender. Pulse until you reach the desired consistency.
  • Sauté asparagus pieces for 3 minutes on high heat, until you see it begin to brown. Take off heat and transfer to a separate bowl, stirring in 1-2 Tbsp. of the pesto (depending on how strong you want it). 
  • Heat skillet or panini maker to medium (we really like cast iron for this if it’s available, but if not, use a non-stick pan).
  • Assemble the sandwich: one slice of Havarti, top with the prosciutto, then the pesto coated asparagus, and more slices of cheese. Top with the second slice of bread after spreading a thin layer of mayo on it. If you’re making multiple grilled cheeses, assemble them all before you start griddling.
  • Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook 3 minutes, or until bread is toasty brown.  Turn and repeat.  Your stove top and pan may require slightly different cooking times.

For the sweet and savory Farmer’s market sandwich lover

Fresh Arugula and Local Jam Grilled Cheese

Maybe one of the most fun items to pick up at the farmers market is local jam, and with family favorite cheese Muenster, this combination creates a tasty and easy-to-make grilled cheese.  The arugula adds a nice peppery counter balance to the jam and makes this a more sophisticated sandwich for adults. As for the jam, we recommend the following flavors: blueberry, blackberry and apricot, but we encourage you to try your favorites! 
Servings 1

Equipment

  • Skillet
  • Or Panini Maker

Ingredients
  

Per Sandwich

  • High quality jam of your choice
  • 3 Slices Muenster cheese
  • Arugula Handful
  • Mayo to your liking
  • 2 Slices S.Rosen’s Farmer’s Market White Bread

Instructions
 

  • Heat skillet to medium (we really like cast iron for this if it’s available, but if not use a non-stick pan)
  • Assemble the sandwich: One and a half slices of Muenster (rip the half slice into pieces and spread around the slice), spread jam over cheese, and add a handful of arugula. Top with the second slice of bread. 
  • Spread a thin layer of mayo on this slice. If you’re making multiple grilled cheeses, first assemble them all before you start griddling.
  • Place the sandwich mayo side down in the skillet.  Spread mayo on the bread slice now facing up and cook 3 minutes, or until bread is toasty brown.  Turn and repeat. Your stove top and pan may require slightly different cooking times.

Farmer’s Market Sandwich that will fill you up

Chard, Apple and Bacon Grilled Cheese with Red Pepper Sauce

Chard always feels like that vegetable you should eat, but exactly how seems to be an issue. The answer is a grilled cheese! We also realize that chard might be a tough sell for some members of the family, but if you omit the chard, the resulting bacon and apple is still a classic grilled cheese combo.

Equipment

  • Skillet
  • Or Panini Maker

Ingredients
  

For the Red Pepper Sauce:

  • 4 oz. Jarred roasted red pepper 
  • 2 oz. Toasted slivered almonds 
  • 4 oz. Tomatoes (we used fire roasted from a can to keep it easy)
  • 1 Tsp Paprika
  • 2 Tbsp Parsley
  • 1 Tsp Roasted garlic

For the Chard

  • 1 Bunch Chard (rainbow or swiss)
  • 2 Tbsp Apple cider vinegar
  • 1 Tsp Salt
  • 1/2 Tbsp Neutral oil such as canola

For the Sandwich

  • 2 Slices Bacon cooked until crisp
  • 3 Slices Gouda cheese
  • 1/4 Apple thinly sliced

Instructions
 

  • Prepare the red pepper sauce (this can be done the day before).  Combine the ingredients in a blender. Pulse until you reach the desired consistency.
  • Prepare the chard in a medium sauce pan with a lid.  Heat pan to medium and add oil.  Once heated, add chard by the handful. It will cook down A LOT.  Stir the chard, apple cider vinegar, and salt. Cook for 6-7 minutes. Take off heat and set aside.
  • Heat skillet to medium (we really like cast iron for this if it’s available, but if not use a non-stick pan).
  • Assemble the sandwich: one slice of Gouda first, top with bacon, then the apple, two spoonfuls of sautéed chard, and finally, more sliced of cheese.  Top with the second slice of bread.  Spread a thin layer of mayo on this slice. If you’re making multiple sandwiches, assemble them all before you start griddling.
  • Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook three minutes, or until bread is toasty brown.  Turn and repeat.  Your stove top and pan may require slightly cook times.  
  • Serve with red pepper sauce for dunking.

Just remember, life might feel a little weird and different right now but you can still do some things that are “normal” like a picnic in the backyard with the people who live in the house with you or just take a delicious sandwich to the deck and eat by yourself, if you’ve had too much “together time” this pandemic. Either way, what’s your favorite fresh, Farmer’s Market sandwich recipe?

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Christmas morning, International Delight, Holidays, better than Christmas Morning cake

Is there anything better than Christmas morning? Thanksgiving is next week but I am seeing Christmas everywhere, now! It seems the entire world needs a little Christmas now because all of my neighbors have their holiday decorations up.

My mind has been on all things delicious and Christmas. I’m a hair away from putting up twinkling lights in my kitchen to give the holiday music playing just a little umph. I’m so in the holiday mood, that I’m planning Christmas cards and THIS year, I’m getting them ordered before the week of Christmas. Heck, I’ve even ordered and received our matching Christmas morning pajamas.

Obviously with all of this holiday spirit going on in my head and my heart, I had to make something to share with the people I love, especially the little ones. I don’t know about you but there is not much that my little girls love at the holidays more than chocolates and peppermint, so I made a recipe to provide sheer happiness to my girls.

I call it the Better than Christmas Morning Cake because…it just might be!

Christmas morning, International Delight, Holidays, better than Christmas Morning cake

Ingredients

½ cup boiling water

4 ounces German Chocolate, coarsely chopped

2 cups all-purpose flour

¼ cup cocoa

1-teaspoon baking soda

1-teaspoon salt

2 cups sugar

1 cup unsalted butter, softened

4 large eggs, separated

1-teaspoon vanilla

1-cup buttermilk

½ can sweetened condensed milk

7 ounces Peppermint International Delight

1 jar chocolate fudge

8 ounces heavy whipping cream

¼ cup sugar

1 box of Andes thin mints

Christmas morning, International Delight, Holidays, better than Christmas Morning cake

Directions

1.Preheat oven to 350 degrees F. Lightly coat two 9-inch cake baking pans with baking spray. Dust with flour and tap out any excess. Set aside.

2. In a medium heat-proof bowl, pour boiling water over German chocolate. Stir until smooth and set aside.

3. In another medium bowl, combine flour, cocoa, baking soda and salt. Set aside.

4. In large mixing bowl, use mixer on high to beat sugar and butter for 2 minutes.

5. Add egg yolks, one at a time, until well incorporated.

6. Reduce mixer speed to low and add chocolate mixture and vanilla.

7. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.

8. With clean mixer beaters, in a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half-cup beaten whites into batter.

9. Fold remaining whites into batter.

10. Divide batter into two pans. Bake on center rack for 35 minutes. Cool in pans on a wire rack for 15 minutes.

11. Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk mixed with peppermint creamer evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with fudge topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

12. Spread whipped topping over top of cake. Sprinkle with Andes bits. Store covered in refrigerator.

13. Serve it to the ones you love, while listening to Christmas music under twinkling lights. Bonus points if you’re wearing matching pajamas!

Christmas morning, International Delight, Holidays, better than Christmas Morning cake

What’s your favorite holiday recipe to make for your loved ones?

For more awesome recipes and ways to use your International Delight creamers, check out their Facebook and Pinterest page.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Yucateco, Bloody Mary, Recipe, Sponsored

This shop has been compensated by #Collective Bias, Inc. and its advertiser. All opinions are mine alone.

It’s Friday and you know what that means? It’s the weekend and on the weekends I like to enjoy brunch and sometimes, I like to add a little something special to brunch, a Yucateco Habanero hot sauce Bloody Maria for those weekends when your day needs a little get up and go or it’s a little nip in the air! My Bloody Maria will warm you right up.

I don’t drink Bloody Mary’s often, I am more of a Mimosa girl myself, but sometimes you just want something savory and spicy on a Sunday afternoon with your Frittata or before your Scotch eggs and maybe you love spicy heat but you don’t want to cover your eggs in hot sauce. Me neither!

Here’s my recipe for a Yucateco Habanero hot sauce Bloody Maria

6 oz. Zing Zang Bloody Mary Mix

3 ounces Reyka Vodka ( if you can’t find it, if not any top shelf vodka will work)

3 liberal dashes of Yucateco Black Reserve Habanero Sauce ( you can find all 4 flavors at your local Wal-mart in the Hispanic food aisle)

 

Yucateco, Bloody Mary, Recipe, Sponsored

 

2 dashes of pepper

2 dashes of sea salt

1 squeeze of lemon

Garnish with 1 stalk of celery, 1 pickle wedge and 2 blue cheese stuffed green olives for optimum Sunday Funday experience.

Yucateco, Bloody Mary, Recipe, Sponsored

Fill shaker 1/2 full with ice, add all ingredients except garnishments. Shake for 10 full seconds.  Pour into a Collins glass and garnish. Relax and enjoy your morning/ early afternoon relaxing as El Yucateco Black Label Reserve (available exclusively at Wal-Mart) washes over you like the sunlight through the window. It’s like a hug from the inside. But if you are afraid the Black Label might be too much smoky goodness for you, there are 3 other flavors you can try; Red Habanero, Sauce Green Habanero Sauce and XXXtra Hot Kutbil-ik Sauce.

Yucateco, Bloody Mary, Recipe, Sponsored

For more awesome recipes and great ideas of how to get the most out of your Yucateco check out El Yucateco Facebook page.

Hope you can join us at the bilingual #SauceOn Twitter Party for inspiration and ideas on how to bring more excitement to your everyday meals by using El Yucateco.  We’ll be sharing delicious and exciting recipes using El Yucateco and there will be $550 in Walmart gift cards!  RSVP here:  https://www.sofabchats.com/parties/233-sauceon

 

This shop has been compensated by #Collective Bias, Inc. and its advertiser. All opinions are mine alone.

 

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Glucerna, diabetes, carbsteady, healthy snacks, diabetic dessert, dessert

This shop has been compensated by Collective Bias, Inc. and Glucerna. All opinions are mine alone. #GlucernaContigo #CollectiveBias

 

Did you know that 6 million(23%) Hispanics in the United States have diabetes compared to 20 million of non-Hispanic whites. In addition to that an estimated that 57 million people in the United States have pre-diabetes, and 35% are estimated to be Hispanic. This is a terrifying statistic, especially for the Latino community.

 

At my last check up my doctor told me that my sugar was higher than she would like. I was not diabetic but she wanted my numbers to go down or one day, I will be diabetic. That really scared me because I have lost people in my family that I love to diabetes. I don’t want to be another statistic and I certainly don’t want to die because of bad eating habits.

 

That’s the thing about diabetes, it is a scary and terrible disease but it can be prevented if you are willing to do the work; move more and eat less of the foods that are bad for you. I know it’s hard because we develop these habits and our bodies crave sweets.

 

It’s not easy but isn’t your life worth the sacrifice? Isn’t being around to see your children and your grandchildren grow up worth it? Do it for your spouse who loves you and doesn’t want to live without you. Do it for you because you deserve to live a long and happy life and no amount of sweets is worth giving up all of that living you still have to do.

 

One way to avoid becoming another statistic is to start by changing some of your favorite recipes and making them healthier. You could be surprised at how a few tweaks can change your life for the better.

 

One of my favorite treats has always been ice cream. I love ice cream but I know too much of a good thing can quickly become a bad thing so I’ve changed up one of my favorite recipes the banana split.

 

Banana Split Parfait

 

Ingredients

Glucerna, diabetes, carbsteady, healthy snacks, diabetic dessert, dessert

½ banana

½ cup of strawberries

¾ cup of organic French vanilla yogurt

½ Glucerna Crispy Delight Nutrition Bar in Chocolate Chip ( which can easily be found at your local Wal-Mart.)

Glucerna, diabetes, carbsteady, healthy snacks, diabetic dessert, dessert

Glucerna products have CARBSTEADY, which includes slowly digestible carbohydrates designed to help minimize blood sugar spikes.

 Glucerna, diabetes, carbsteady, healthy snacks, diabetic dessert, dessert

Directions

Using a small parfait glass, layer half of the bananas sliced on the bottom of the cup.

Then layer one third of the French vanilla yogurt.

Top that with ¼ cup fresh, sliced strawberries

Add another layer of bananas

Add another layer of yogurt

Add a layer of strawberries

Add final layer of remaining French vanilla yogurt

Top with crumbled up ½ of Glucerna Chocolate chip Crispy delight Nutrition bar to give the parfait a little extra crunch and nutrition.

Enjoy in good conscious.

Glucerna, diabetes, carbsteady, healthy snacks, diabetic dessert, dessert

This treat is tasty, healthy and you won’t feel like you are being punished. It’ll fulfill your sweet tooth but its completely healthy.

 

Bonus: You can click here for $1 off coupon on any 1 Glucerna product.

Glucerna – Steady Ahead from Kevin Egan on Vimeo.

Be sure to check out more information about Glucerna, great meal plans and the amazing array of shakes and nutritional bar options at Glucerna.com

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citrus honey bbq, grilled chicken, recipe, Latina, Kikkoman

 

Recently, I had the opportunity to collaborate with Kikkoman and Latina Bloggers Connect to create a recipe or re-work one a favorite dish. I had so much fun experimenting and it was compensated! I’ll give you a hint, Kikkoman is more versatile than you can imagine. Think outside of the Asian inspired box. I did. Kikkoman can actually be used in lieu of salt in every type of cuisine. In fact, to reduce the sodium content of your dish by 1000 mg swap ½ teaspoon of Kikkoman Soy Sauce in place of ½ a teaspoon of salt.

Anyways, if you are like me, the minute you hear the name Kikkoman, you instantly think of soy sauce for your sushi but Kikkoman is so much more than just soy sauce, they make Teriyaki sauce, Ponzu and many more products than I ever knew about. After all you can’t get much more perfect than Kikkoman soy sauce when cooking because 19 generations and 300 years of living by the family philosophy of it’s founder, “Isogaba Maware” (Make Haste Slowly; Advance and grow with tremendous thought and care) can’t be wrong. All this means is that Kikkoman takes it’s 6-month natural brewing process seriously and has since the seventeenth century.  We should all advance and grow with such thought and care. True haste without thought will surely make waste in everything from food ingredient choices to life choices.

I actually adapted two recipes for dinner last night using Kikkoman soy sauce.

I chose Citrus Honey Grilled BBQ Chicken and paired it with a nice, refreshing summer watermelon and feta salad.

Here is the recipe for the Citrus Honey Grilled BBQ Chicken

Ingredients:

6 Large Chicken Breasts

Marinade:

1 ½ cup of Orange Juice

½ cup of olive oil

¼ cup of La Preferida hot sauce

½ cup of Dijon mustard

2 tablespoons of grated orange zest

2 tablespoons of Kikkoman soy sauce

½ cup of honey

Dash of Paprika

 

Glaze:

1 stick of unsalted butter

½ cup of honey

½ cup of orange juice

¼ cup of brown sugar

½ cup of honey BBQ sauce

2 tablespoons of grated orange zest

Between ¼- ½ cup of Dijon mustard (to taste)

3 tablespoons of Kikkoman soy Sauce

Directions:

Whisk together orange juice, olive oil, hot sauce, Dijon mustard, Kikkoman soy sauce, orange zest, honey and paprika together in a large bowl. Add the chicken breasts to the marinade and toss to combine and cover chicken breasts. Cover bowl with lid or saran wrap and let marinate overnight or at least 1 hour, but for best results marinate over night in the refrigerator.

When ready to cook, pull chicken out of fridge and let it come to room temperature before you grill. Room temperature meats cook more evenly and don’t lose as much moisture. Prepare the grill and set to medium and direct heat.

Drain your chicken breasts from the marinade and pat dry. Grill for 5 minutes on each side, then turn heat down to medium-low, close the grill lid and continue cooking for 25 minutes.

citrus honey bbq, grilled chicken, recipe, Latina, Kikkoman

While the chicken breasts are on the grill for those 25 minutes, start making the glaze.  Melt the butter in a medium saucepan on medium heat or on grill burner. Whisk in honey, orange juice, brown sugar, honey bbq sauce, orange zest, Dijon mustard and Kikkoman soy sauce. When it’s time to glaze the chicken breasts, reserve some of the glaze in a separate container to serve with the meal, in case someone wants more sauce on their chicken. I, personally, love my food saucy but some others don’t so reserve some. Stir occasionally. Check that poultry is cooked to 160 degrees before serving.

 

citrus honey bbq, grilled chicken, recipe, Latina, Kikkoman

 

Then brush chicken breast with glaze, flip glaze side down, glaze other side and then continue cooking for 3 more minutes. Glaze once more, flip over, glaze top, cook for 3 minutes more. Then take chicken off the grill, loosely tent with foil and let it rest for 5 minutes, so the juices will reabsorb into the meat.

The interval when my chicken was on the grill for 25 minutes was when I started my side dish Watermelon Feta Salad. It’s quick and easy but you need 20 minutes to let it refrigerate it so you can totally make this ahead of time.

This recipe for  Watermelon Feta salad serves about 6 people, generously.

citrus honey bbq, grilled chicken, recipe, Latina, Kikkoman, watermelon, feta, cucumber, salad

Ingredients for salad:

4 cups of cooked quinoa (cooked and cooled)

4 cups of fresh watermelon (cut into bite sized cubes)

2 tablespoons of Kikkoman Soy Sauce

12 ounces of Feta cheese (crumbled)

2 cucumbers (cubed)

citrus honey bbq, grilled chicken, recipe, Latina, Kikkoman, watermelon, feta, cucumber, salad

Ingredients for dressing:

3/4-cup fresh organic basil {packed}
Fresh squeezed juice from 2 large lemons
1/2 cup olive oil

citrus honey bbq, grilled chicken, recipe, Latina, Kikkoman, watermelon, feta, cucumber, salad

Sprinkle the 2 tablespoons of Kikkoman soy sauce on the watermelon as a flavor enhancer.

Then combine the quinoa, watermelon, feta cheese and cucumbers in the bowl.

Using a food processor, process basil, lemon juice and olive oil together until well combined then gingerly toss sauce with quinoa/watermelon/feta combination. Cover and chill for 20 minutes in refrigerator to allow flavors to combine appropriately.

citrus honey bbq, grilled chicken, recipe, Latina, Kikkoman, watermelon, feta, cucumber, salad

Serve as a side to the Citrus Honey BBQ grilled chicken. It is absolutely delicious; light, filling and mostly guilt-free. My girls and husband gobbled it right up. The dinner table was quiet and that is always a good sign.

So were you surprised with how I used my Kikkoman soy sauce? My husband even used it in his recipe for sausage gravy and biscuits. It was one of his best batches and none of us knew it had soy sauce in it until he told us and think of how much better it was for our health with less sodium.

citrus honey bbq, grilled chicken, recipe, Latina, Kikkoman

How could you use Kikkoman in your favorite recipes?

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Torani Pumpkin PIe Puremade sauce, cheesecake, recipe

If girls are supposed to be made of sugar and spice and everything nice, I think I just might be made up of 90% pumpkin pie spice, the fiercest and feistiest spices of all. Seriously, it officially falls. The nights are cooler. The days are shorter. It’s time for leaves to change, cozy sweaters and denim jeans with boots and all the things pumpkin pie spice.

Disclosure: This is a compensated post in partnership with Torani but all opinions and my love of Torani syrups and sauces are all mine. #ToraniPuremadeSauce

Cheesecake is one of my favorite desserts. There is something about rich, creamy, smooth cheesecake that makes it worth my carbs. It’s by far one of the most decadent tasting desserts out there.

Being that it is Pumpkin Spice season again, fall, I love to enjoy it as much as possible. I know some people think that pumpkin spice is overrated but I’d say to them, if being basic is wrong, I don’t want to be right. Bring on all the pumpkin spice. I’ll try it every which way you can bring it.

When there are no recipes out there to eat what you want to taste, I say create your own recipe and that is what I did. I decided what could be better than two of my favorite things married to one another in perfect flavor harmony. I hope you’ll enjoy eating it as much as I enjoyed making it.

Easy Vanilla Cream Cheesecake topped with Torani Pumpkin Pie Puremade Sauce drizzle

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup unsalted butter or margarine, melted

Filling:

  • 4 (8 oz.) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 1/2 cup sour cream
  • 3 teaspoons vanilla extract
  • 4 large eggs

Topping:

I love Torani Pumpkin pie Puremade sauce because it delivers amazing flavor with the ingredients I love. No
artificial flavors, no artificial colors and no artificial preservatives and it’s so easy to use. Add a spoonful to your coffee, cocoa, latte or dessert. The possibilities are endless.

Instructions

  • Preheat oven to 450°F. Place a large pan filled with 1/2-inch water in the oven.
  • Make the crust:
  1. Mix graham cracker crumbs and cinnamon; add butter or margarine.
  2. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment.
  3. Wrap a large piece of foil around the bottom of the pan.
  4. Freeze until filling is prepared.
  • To make the cheesecake filling: Use an electric mixer to mix cream cheese, sugar, sour cream, and vanilla.
  • Blend until smooth.
  • Whisk eggs in a bowl; gently add to cream cheese mixture.
  • Blend the mixture until eggs are folded in but not overworked.
  • Remove crust from freezer and pour in filling. Carefully place the cheesecake into a preheated water bath. Bake for 15 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, about an hour.
  • Remove cake to let cool.
  • Cover and refrigerate for at least 4 hours.
  • Cut and serve, topped with Torani pumpkin pie puremade sauce drizzled on top for just the perfect fall dessert.

What’s your favorite autumn dessert?

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