When you are craving a fried meal, pan fried foods has got to be the easiest and most efficient way of getting that done. Compared to deep frying, pan frying uses A LOT LESS oil, less time and less clean up. It wasn’t until I got older and started cooking on a daily basis that I learned how flour could literally change the flavor and texture on anything! Pan fried pork chops are tender in the inside and crispy on the outside. This recipe is great if you need to throw something together quick for the family.Continue reading “Pan Fried Pork Chops”
Truth be told, I am not a fan of guacamole. Yes…it’s true, I HATE raw onions, not big on jalapeños and even though I do like raw tomatoes, for some reason I just don’t like it in guacamole. I guess to please our picky pallets, my mom always made it without the veggies…it was pretty much avocados and salt! So this specific sauce is a version of that guac that she would make whenever we had chicken flautas for dinner. We would drizzle the sauce over them…okay dunk the flautas in our large puddle of avocado sauce on our plate! It is smooth and refreshing, perfectly delicious! It’s easy to make and really hard to not eat it by the spoon fulls!Continue reading “Avocado Sauce”
I learned how to make lasagna during high school, it was actually my sophomore year in Mrs. Wagner’s culinary class. Her class was the very first time I was taught in a culinary setting and it made my desire to learn and love cooking even greater. Although it was only for one school year with her, Mrs. Wagner was a marvelous mentor…patient, caring and was great in using different tools to engage with students in preparing and cooking delicious food.
Since high school…many moons ago, I think I’ve only made lasagna only a handful of times and each time I never strayed away from the one ingredient she showed us that was surprising but made a difference…cottage cheese. This of course isn’t the exact recipe because her’s was the classic bake in the oven lasagna, but I kept most of the ingredients and incorporated it into making a crock-pot lasagna!
This crock-pot recipe is a perfect and easy weekend dinner…set it up early, run your errands then come home to a delicious meal.
Thank you Mrs. Wagner 😊
Capirotada is a Mexican bread pudding that is very common during the religious season of Lent leading up to Easter. It was a traditional dish I would see on the table as a child whenever we would have a big family dinner for Good Friday. After I got married I wanted to bring that tradition into my new home and made it the first year of marriage. It was a hit for my husband…unfortunately for the next couple of years for one reason or another I let go of those traditional dishes. However! now that I see my children getting a little bigger I figured I would start making this again….that and my husband bugged me for days to make this! So I figured it would be a good opportunity to make him happy with more food, introduce it to my kids and have another recipe to share.
Of course like any other dish there are different versions in making this. My family usually adds sliced cheese like Queso Fresco…I’m not about that life and neither is my husband so it’s not in my recipe. But you can find cheese along with shredded coconut, nuts, fresh fruits like bananas, dried fruits and even sprinkles for a more festive look! A lot of versions toast the bread before adding the Piloncillo syrup and bake it in the oven, my mom never did it…not sure if she was lazy and didn’t want to do the extra work or preferred softer bread, but that’s how I learned to make Capirotada and it’s now my preferred method of making it. This is definitely a traditional Mexican dish to make during Lent season or any time of the year!
Happy Easter Friends!
A childhood favorite of mine is Arroz con Leche, a simple yet sweet treat that has different variations throughout Latin America! Even within the same country everyone makes it their own way and it’s amazing how a dish like this can be so familiar but different at the same time. For example, a lot of people use condensed milk and/or evaporated milk. Some make the pudding itself runnier, like a thick soup and others (like myself) make it thicker like a custard. There are also different toppings, cinnamon, dried fruits, coconut flakes, etc. So the base of this recipe comes from my mom, of course with my own tweaks. Personally I like my Arroz con Leche to be custard like with pretty much only milk, sugar and the ONLY topping…ground cinnamon. It does take time and effort but I promise it’s so worth it!Continue reading “Arroz con Leche/Rice Pudding”
When I think of comfort food fried chicken is at the top of my list. I LOVE fried chicken! It’s in my top 5 comfort favorites…probably in my top 3. This is a version of how my mom made it for us growing up with a bit of my own flavor. I won’t lie, frying chicken can still be a bit intimidating for me that’s why I like to finish it in the oven. It’s a great method for beginners or if your pieces of poultry vary in size and you have to make extra sure that you’re not going to feed anyone uncooked poultry! I like this recipe because it has ingredients that are most likely in your fridge and pantry already and it’s perfect for a weeknight dinner!Continue reading “Oven-Fried Chicken”
You can’t go wrong in this recipe! It’s nothing but honey, sriracha and red pepper flakes for extra heat. Personally I’m not a fan of sriracha but my husband loves it. So when I made fried chicken for dinner one day I knew I wanted to drizzle honey over it. As I was getting the honey out of the pantry I saw the sriracha next to it and figured…why not?! It’s a quick and simple sauce that I have used twice, drizzled over fried chicken and smothered on chicken wings.Continue reading “Honey-Sriracha Sauce”