Thanksgiving dinner without gravy is like a potato without salt. And speaking of potatoes, there is nothing like good creamy mashed potatoes with equally creamy gravy. The truth is that I cannot imagine a Thanksgiving celebration without gravy. This year I will cook my gravy with milk, to make it more cremosita. This gravy can be made even before the turkey is done, because instead of using the turkey juices, I use chicken broth.Continue Reading >
I have a thing for sandwiches. I love them! How can you not? The possibilities when it comes to sandwiches are endless. You can put just about anything between two slices of bread and it works. One of my all time favorites is a Cuban sandwich. My mother would take me since I was a wee child to get a media noche and to me they taste like a heavenly dream. I could eat them for breakfast, lunch, or dinner.
I have to admit that I have never attempted to make a Cuban sandwich at home, but after watching this video for a slow cooked Crock-Pot Cuban sandwich, I'm feeling up to the task.Continue Reading >
This year I decided not to stuff my turkey. Instead, I'm going to bake cornbread muffins with slices of jalapeño pepper and chorizo! In this way, I'll be fulfilling the tradition of serving cornbread on my Thanksgiving table, plus I'll add some of our Latin flavor to my meal.
Nothing is more comforting than a bowl of hot soup. Today's recipe is perfect for our Thanksgiving dinner not only because it's very rich, but because it summarizes, in a dish, the colors and flavors of the season.
It's also super easy to make and includes only five ingredients. Best of all: You can cook it in advance for a hassle-free Thanksgiving Day. Below I share my recipe.
There is no denying it. It happened, I was walking down the street and I felt the first hint of autumn tickle my skin. The exposed skin around my ankles felt that first bit of chill in the air that signals that summer is over and fall is here. With the coming of fall come cravings for foods that make me feel cozy. Anything with spiced pumpkin seems divine, but let's face it I can't spend the entire season eating high calorie creamy pumpkin pies without growing a few inches sideways before I know it.
No worries, I can still indulge in a delicious pumpkin bread that has tofu to lighten the calorie intake and give it an added protein oomph! Plus having it bake in the oven will fill my home with a wonderful fragrance that is a bonus treat.
Why is it that if you put something on a stick kids just seem to love it more? I have no idea, but move out of my way while I stock up on sticks. I'm loving this awesome edible Halloween craft on a stick by PBSParents called Frankenpops. Basically, they are marshmallows on a stick decorated to look like Frankenstein. They are so cute and easy to make and they have me head spinning with spin-offs like Calacapops for Day of the Dead.Continue Reading >
Bandeja Paisa is a typical dish of the Antioquia region in Colombia and I would say that, along with Ajiaco Santafereño, is one of the most representative dishes of the so close to my heart Colombian cuisine.
As its name implies, the Bandeja Paisa is served on a platter because so much delight cannot be fitted in just one plate. In fact, the recipe consists of several recipes. But don't worry because Bandeja Paisa is comprised of things we eat every day: red beans, ground beef, white rice, arepas, pork, plantains and chicharrón.Continue Reading >
Today is Chile's turn in our Mamás Latinas celebration of the Hispanic Heritage Month. Chile, a wonderful country known for its good wine and for providing the most delicious apples, pears, peaches, grapes and cherries during autumn and winter in the northern hemisphere.
Today's recipe is one of those dishes perfect for this time of the year when the temperatures begin to cool. This is a delicious bean stew made with cranberry beans (porotos granados). I hope you like this comforting, savory and healthy dish. If you look at the ingredients you will realize it just takes a tablespoon of oil. The rest in is a sofrito and the corn which gives it its so rich porridge consistency.Continue Reading >
I come from a long line of amazing Mexican cooks. I don't claim to be one of them, but fortunately I was raised by them and have spent a lifetime enjoying the delicious foods that they make. Make no mistake that when my family cooks for me or for anyone, it's not just about food, it's about a whole lot of love too.
Por ejemplo, my tía serves me her specialties and I know it is her way of giving me a hug from the inside out. She makes an incredible red pozole and it's not anything I've ever served myself. Oh no, she cooks it, plates it, and presents it with pride while I sit at the table with lime in hand because I can't have pozole without lime. Man, I wish I could invite you over for some of my tía's pozole, but since I can't, you should just try making this pozole Crock-Pot recipe. Of course it's not made exactly like my tía's, but it still has some kick and hominy.Continue Reading >
Whether you've wondered what the most popular recipe online is or not, I'm about to tell you about it and the person who first posted it. I'm not entirely sure that it is possible to measure what the most popular recipe on the internet is, but 43-year-old John Chandler's, "World's Best Lasagna" is arguably it. He submitted the recipe to AllRecipes.com in 2001 and it spent more than 10 years as their number 1 recipe (it's number 2 right now). In the last 5 years alone it has gotten over 12 million views.Continue Reading >