In honor of National Hispanic Heritage Month, I decided to share this tasty and healthy recipe. I hope you enjoy my guilt free version of this Hispanic treat! Invite your friends and family over for a celebration. I will guarantee they will leave with a smile on their face and warmth in their heart!
STUFFED POBLANO PEPPERS
6- 8 Poblano Peppers
bake and remove skin once it is cooked enough to peel, remove seeds
1/2 red bell pepper – chopped and seeds removed
1/4 small onion – chopped
1/2 c kale chopped
1 tsp olive oil
saute all together and set aside
1 lb ground chuck
brown and drain fat
1/3 small onion – chopped
1 small tomato – chopped
1/2 jalapeno – chopped
1 tsp salt or salt to taste
1/2 tsp ground garlic
continue cooking for 5 minutes
1 1/2 c Feta cheese
Place Poblano Peppers in a casserole and open just one slit on each pepper
layer feta, then ground chuck mixture, then bell pepper mixture, finish with remaining feta Bake at 400 degrees for approximately 20 minutes
For the last four years, my husband and I have started our year with a 21 Day Daniel Fast in order to start the year on a healthy note. Basically, the Daniel Fast allows one to eat anything that comes from a seed and not processed. Doing the Daniel Fast or any kind of no meat/dairy/sugar/processed food, etc. diet can be very challenging so it’s time to get creative…..
Here’s my version of a quick, easy, healthy and delicious salad. Enjoy!
Healthy Quinoa Avocado Salad
1 m cucumber- seeded
1 m avocado
1 c cherry tomatoes
1 c cooked quinoa
1/2 lime- juice
Dash of sea salt
Cube avocado and cucumber
Slice tomatoes in half
Mix and add lime juice
Add cooked quinoa
Toast quinoa before adding water, gives it a nutty flavor
1 part quinoa
2 parts water or broth
Bring to boil
turn down heat to “low”
Simmer approximately 15 minutes
Let sit for a few minutes then fluff with a fork
Add 1 c to salad
When most people think of New Mexican food, they think of red and green chili, tamales and sopaipillas (often mis-spelled as sopapillas) One food many haven’t heard about is an amazing little traditional New Mexican Christmas cookie called the biscochito. The biscochito packs a punch of flavor that will tickle your taste buds just thinking of them. Growing up in New Mexico, we longed for these little Christmas treats almost as much as kids long for the yearly visit from Santa. Anise is the secret to making these cookies so scrumptious as it adds just a hint of black liquorish flavor. Even if you aren’t a black liquorish fan, you will love these cookies as the anise mixes so eloquently with the lightly sweetened shortbread style cookie. I promise these cookies will be a hit! I have been packaging biscochitos as Christmas gifts for years and those who have receive cherish them like gold.
As a special treat, I invited a couple of guests, The Little Cooks, to help me demonstrate the baking process in the video below.
1 1/4 cup sugar
1 cup Crisco
1 cup Butter
Add To Cream Mixture
3 tsp Anise (crushed)
1/4 c brandy + 1 tbs
1/2 tsp vanilla
Mix Dry Ingredients & Add To Cream Mixture
6 cups flour
3 tsp baking powder
1/2 tsp salt
Bake at 375 for 10-12 minutes
Let Cool, Frost and Decorate! (w/ pecans, almonds, sprinkles)
Quick and fresh salsa
1 lb Campari tomatoes
1/2 m Onion
2-3 Jalapeños .. or as much heat as you like… I like a lot of heat;););)
1/4 tsp Garlic powder
1/4 tsp Salt or salt to taste
Chop your tomatoes into small cubes
Chop onion really small
Chop Jalapenos super small
place in bowl and mix
Add fresh lime juice
Toss it all together and enjoy!!
Quick & Easy to Make Stuffed Dates
- feta cheese or your favorite cheese
- mint leaf
* Pre-heat Oven to 400 degrees
- stuff each date with cheese
- close date and wrap with bacon
- bake at 400 for 20-25 minutes (turn dates every few minutes)
- remove from oven and cut in half
- place on a pretty dish and garnish with mint leaf
We have a lot of birthdays around our neighborhood and one particular neighbor always generously steps up to bake the cake for the special birthday person. With her birthday upon us, I am the stand-in cake baker. One of my family’s favorite birthday cakes is the red velvet cake that I make with lots of love, sugar and butter so I decided to make it for my sweet neighbor.
Our grandsons were at the house this weekend and their curiosity was aroused with a cake being made. I usually make a second cake for them to ensure the main cake survives. They like to help me frost and decorate the 2nd cake and of course lick the bowl!
One of the things I do to make my red velvet cake a little special, is adding toasted pecans to the top. That one little extra step adds a smoky nutty flavor that people remember forever.
I Make It My Own!