Dine In: Salsa Cruda

Sometimes on Friday nights, OK, a lot times on Friday nights, I don't feel like cooking. And if my boys aren't home for the weekend, you can pretty much forget it.

I will often turn to a snack supper, lay out some cheese and avocado, or make a simple salsa and have chips. Please don't judge the health factor on that, consider the Friday night “Fatigue Factor” instead. 

This is quick to put together, and if you make the day before, it's even better and less fuss on Friday night. 

Salsa Cruda

2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 Tbsp)
1/4 jalapeno, seeded and minced
2 Tbsp chopped fresh coriander (aka cilantro)
1 tsp kosher salt
Freshly ground black pepper

In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt and season with pepper to taste. Cover with plastic wrap and set aside.

Nutritional Information: Calories Per Serving: 14, Calories from Fat: 1, Fat: 0 g, Cholesterol: 0 mg, Sodium: 584 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugars: 2 g, Protein: 1 g

Family Matters: Collage of Times Past

As I near the high school graduation of yet another child, my family and I have begun gathering items to celebrate this special occasion. We pull out our large plastic containers of family photos from birth to present and begin the process. As the family sits on the living room floor and thumbs through the photos one by one, what memories it brings back. First we laugh, then I cry, then we laugh (rolling on the floor), I cry again and it goes on for days.  My family finally told me if I did not stop with the tears, I was not going to be allowed to look at any more photos! 

In my defense, I am the mother, and the photos bring back so many happy and sad times of our life together as a family. The pictures of my children when they were young and photos with them doing silly things makes me laugh, but also brings tears for how they have grown into beautiful young ladies, not babies anymore. Seeing photos of loved ones we lost floods my heart with sadness, as they will miss this special time of graduation. How quickly time passes us by and so many times we fail to slow down and savor the memories as they are happening.

I will use the photos we gather to make a photo collage slide show that we will share with extended family and friends after graduation as we celebrate her life. What a great thing she will then have to share with her kids one day. Our future grandchildren will be able to see their mother as a child up through graduation and see the joy that she has brought us as her parents. 

Our life is but a collage of events that make up who we are as an individual. Every moment from the time we are born, our accomplishments, our failures, each and every life decision we make determines who we become. Remember to take pictures and capture moments that define your family. Though life is not perfect, our children are a blessing sent from God, and we should give thanks daily for what they bring to our life.

Take time with your kids to sit and go through family photos; it is a great way to bring you together for a special time of laughter…and tears. You will be amazed at the feeling you will have sharing so many memories together. Count your blessings daily and give thanks for the time you have to share with your family. 

Family Matters: Pet Boarding

It was so hard when I’d go out of town on vacation for an extended period of time. I wanted someone to take care of my pets as I would, but I hated to ask someone to spend all that time.

So a pet boarding kennel is a great option, especially when you have one you know and can trust.

With vacation season arriving,  it’s important to have good care for your pets while you’re gone.

Here are a few things to look for in a potential boarding situation, according to the Humane Society of the United States:

·      Does the facility look and smell clean?
·      Is there sufficient ventilation and light? 
·      Is a comfortable temperature maintained? 
·      Does the staff seem knowledgeable and caring? 
·      Are pets required to be current on their vaccinations, including the vaccine for canine kennel cough (Bordetella)? (Such a requirement helps protect your animal and others.)
·      Does each dog have his own adequately sized indoor-outdoor run or an indoor run and a schedule for exercise?
·      Are outdoor runs and exercise areas protected from wind, rain, and snow?
·      Are resting boards and bedding provided to allow dogs to rest off the concrete floor?
·      Are cats housed away from dogs?
·      Is there enough space for cats to move around comfortably?
·      Is there enough space between the litter box and food bowls?
·      How often are pets fed?
·      Can the owner bring a pet's special food?
·      What veterinary services are available?
·      Are other services available such as grooming, training, bathing?
·      How are rates calculated?

If you’re satisfied the facility meets these requirements, by all means, book your pet into a pleasurable stay while you’re taking your own time off!

Mi Blog Hispano: Tacos al Pastor

Para los hispanos las reuniones familiares y la convivencia son muy importantes. Es por esto que cada ocasión es aprovechada al máximo para este fin. Cumpleaños, nacimientos, graduaciones, matrimonios, días festivos y hasta simplemente esos sábados o domingos en la tarde son motivo suficiente para organizar una buena comida, con mucha música, niños y alegría.

Para un dia como esos les traigo una exquisita receta de Tacos al Pastor  que quiero compartir con ustedes para que se luzcan con los amigos y la familia!

Ingredientes:

• 20 tortillas de maíz medianas
• 1 Kg de lomo de cerdo
• 125 grs de chiles guajillos
• 2 chiles anchos
• 2 jitomates o tomates
• vinagre
• 1/2 cebolla mediana
• 1 diente de ajo
• 1 lata de jugo de piña
• 1 taza de piña fresca picada
• sal a gusto
• perejil, cilantro y cebollas picados finamente y sin mezclar
• gajos de limones

Receta para 6 personas

Paso 1: Poner los chiles limpios a cocer en el vinagre, sacar los chiles cuando estén tiernos, retirar las semillas, las venas y los rabillos y reservar el fondo de cocción. Asar los tomates, pelar y reservar. Moler o licuar los chiles y los tomates con la cebolla, el ajo, se cuecen nuevamente hasta llevar a punto de ebullición, hay que mover de vez en cuando, retirar y agregar el zumo de piña y la sal. Paso 2: Encender el horno y llevar a 200ºC, cortar la carne en bistecs delgados y acomodar una rodaja untada con la salsa sobre otra en forma de trombo, dejar macerar un par de horas. Llevar a horno hasta suavizar, cortar en trozos pequeños, agregar la piña y hornear un par de minutos más. Hacer los tacos con las tortillas calientes y acompañar de perejil, cilantro, cebolla picada y la salsa picante.

Shop The Sale: Multicolored Peppers

You know how experts always say, “eat the rainbow” to remind you to eat a variety of natural, whole foods, in colors created by God, as part of a well-balanced diet? Well nothing makes me happier to follow this advice than with multi-colored bell peppers.

Besides being beautiful, they’re super healthy, too, with loads of lycopene and antioxidants. They’re versatile; you can eat them raw or cooked.

One of my favorite things to do with peppers…well, there’s lots of favorite things! I like to julienne them and eat them raw as a snack. I love to slice them into thick rings and grill them with a spritz of extra virgin olive oil and a smattering of salt and pepper. But what I was originally going to say is that I love to stuff them and come up with new fillings to show off the beauty of my peppers. I have a tried-and-true turkey filling that I love, but I’ve recently been experimenting with a vegetarian version and have come up with a satisfying, healthy recipe filled with whole grain and a lot of flavor.

With bell peppers on sale this week at Brookshire’s, make sure you get one in every color to experiment with the different flavors. 

Veggie Stuffed Bell Peppers

Serves 4

1 red, yellow, orange and green bell pepper (or colors of your choosing)
1 cup brown rice, cooked
1 zucchini, finely diced
2 large tomatoes, coarsely chopped
1 ear sweet corn, kernels removed from the cob
1 cup spicy vegetable juice, divided
1 Tbsp cumin
1 tsp hot pepper sauce

Directions:

Slice the tops off of peppers, clean seeds and pith.

Mix rice, zucchini, tomatoes, corn, 1/2 cup vegetable juice, cumin and hot pepper sauce.

Stuff one fourth of mixture into each pepper. Place in a baking dish.  Pour remaining 1/2 cup vegetable juice over peppers. Bake at 375° F for 30 minutes.

Nutritional Information: Calories Per Serving: 238, Calories from Fat: 18, Fat: 2 g, Cholesterol: 0 mg, Sodium: 135 mg, Carbohydrates: 50 g, Fiber: 5 g, Sugars: 7 g, Protein: 7

Healthy Living: Natural Insect Repellents

It's that time of year again – the time when the insects outnumber the humans by a landslide.

There are varying schools of thought on what to do to repel these pests. DEET, a chemical, is the only substance the Centers for Disease Control and Prevention advocates as a deterrent to mosquitoes, which carry the deadly West Nile Virus.

I'm all for not contracting a deadly disease, and I will use a repellent with DEET if I'll be outside in peak hours. But for everyday use, I'm going to try a more natural approach this year.

You can make your own natural insect repellent pretty easily, and you can customize them for different insects. If you are making large amounts of insect repellent, a good rule of thumb is to mix the repellent so it's 5 to 10 percent essential oil, so mix 1 part essential oil with 10 to 20 parts carrier oil or alcohol.

For a smaller batch use:

• 10 to 25 drops (total) of essential oils
• 2 tablespoons of a carrier oil or alcohol

The essential oils that work well against biting insects (mosquitoes, flies, ticks, fleas) are:

• Cinnamon oil (mosquitoes)
• Lemon eucalyptus or regular eucalyptus oil (mosquitoes, ticks, and lice)
• Citronella oil (mosquitoes and biting flies)
• Castor oil (mosquitoes)
• Orange oil (fleas)
• Rose geranium (ticks and lice)

Safe carrier oils and alcohols include:

• Olive oil
• Sunflower oil
• Any other cooking oil
• Witch hazel
• Vodka

Mix the essential oil with the carrier oil or alcohol. Rub or spray the natural insect repellent onto skin or clothing, using care to avoid the sensitive eye area. You'll need to re-apply the natural product after about an hour or after swimming or exercise. Unused natural insect repellent may be stored in a dark bottle, away from heat or sunlight. If you wish, you may combine the oil with aloe vera gel to change the consistency of the product.

Product Talk: V8 V-Fusion® + Energy

I came dragging into church last Sunday after what was perhaps the most intense work week of my entire professional career.

I slumped down next to my friend and plopped my study book down on the table. When I plopped my book down, it rattled the drink can she had sitting on the table and almost knocked it over.

I grabbed it before it toppled, but then I was interested.

It was a new V8 V-Fusion^® + Energy drink.

I needed energy, for sure, and most energy drinks on the market gross me out. I already love V8 drinks, so I was intrigued.

V8 V-Fusion^® + Energy contains one combined serving of vegetables and fruit with the delicious taste of fruit, is an excellent source of B vitamins, has 50 calories and is available in a 6-pack of 8-oz. cans, according to the company website. The all-natural drink gives you natural energy from green tea extracts and B vitamins and has no artificial colors, flavors or preservatives. It also has no added sugar. 

Since I gave up soda months ago and I'm trying to limit caffeine, I definitely wanted to try these. I bought all three varieties – Pomegranate Blueberry, Peach Mango and Orange Pineapple, and I have not been disappointed yet. I drink them mid-afternoon to get me through the rest of the day.

Dine in Friday: Rolo Brownie Bites with Caramel Cream Cheese Frosting

This is the time of year my friends and I love to hang out on my back porch, light a fire in the chiminea, have a cookout and sit outside in the crisp evening air. It’s pretty much our favorite weekend activity. It’s kind of potluck; everyone brings something to share.

Last night, my friend Leslie brought these for dessert. I actually don’t eat a lot of sweets, but these were too good to pass up. Gooey, cakey, delicious! 

Rolo Brownie Bites with Caramel Cream Cheese Frosting

Ingredients

24 Rolo candies
1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe)
4 Tbsp butter, softened at room temperature
4 oz cream cheese, softened at room temperature
2 Tbsp caramel sauce
1 cup confectioner’s sugar

Directions

Remove all the wrappers and refrigerate the Rolo candies. Preheat oven to 325° F and prepare brownie batter according to package directions. Grease a 24-cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15 to 20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a baking rack. Allow to cool completely.

Nutritional Information: Calories Per Serving: 319, Calories from Fat: 135, Fat: 15 g, Cholesterol: 17 mg, Sodium: 139 mg, Carbohydrates: 44 g, Fiber: 1 g

Family Matters: I Did it All By Myself - No- Bake Cookies

Building a strong foundation of skills early in your child’s life is the perfect opportunity to spend quality time and create unforgettable memories with your little ones. Turn your kitchen into a fun educational tool that your kids are sure not to forget – especially the yummy treats made with their own hands!

No-bake cookies are the perfect way to introduce your little ones to the basics of any recipe and even help develop life skills.

Planning, organization, time management and responsibility are all among a lengthy list of traits that correlate between executing a recipe and day-to-day tasks. Letting your children lend you a hand in the kitchen is a wonderful opportunity for them to learn and master a new skill. This boosts self-esteem, self-confidence and also gets the creative juices flowing.

The benefits of getting your kids involved in the kitchen are endless. This is a great way to accomplish a task and let your kids pave their way to some edible accolades!

You, as a parent, can easily give your kids the champion-like feeling of accomplishment that may serve as a launching pad to developing their hunger for success – not to mention you and your loved ones get to enjoy a tasty treat together.

Invite your kids into the kitchen and introduce them to skills they will use for the rest of their lives! 

Ingredients:

1 cup Food Club Creamy Peanut Butter
1 cup Food Club Confectioners’ Sugar
1/2 cup mini chocolate chips
2 Tbsp butter softened at room temperature
1 cup coconut flakes 

Directions:

In a medium mixing bowl combine peanut butter, confectioners’ sugar, chocolate chips and butter; mix well.

Take a teaspoon of batter and roll into a small ball. Continue making balls with the remaining batter. 

Roll each ball in coconut. Chill in refrigerator.

Shop the Sale: Florida Sweet Yellow Corn

When I was about 10 years old, we moved into a house on a lot that was...well, overgrown is putting it nicely. The house was on a cul-de-sac, and the back yard was like a huge wedge of pie, narrower by the house and opening into an expanse of vast brush and weeds.

My mom likes nothing if not a good challenge, and I can remember her tackling that back yard with zest. At the end of her hard work, we had a lovely grassy plot of land, opening into a child's wonderland. Eventually, my dad built a "fort" among the trees for the five of us kids and my mom had a large plot for her garden.

That garden was amazing. She grew pretty much everything you can imagine. I remember being sent to the garden in the late afternoon with a colander and coming back with green beans, cucumbers and tomatoes for a dinner salad and, later in the summer, my favorite, sweet corn. We'd sit on the back step and shuck the corn, letting the wisps of silk slip from our fingers. We had so much corn it seemed and there were endless ways to prepare it, including this recipe, one of my favorites.

Sweet corn is on sale this week at Brookshire's, just in time for summer.

Blue Cheese Garlic Sweet Corn

Ingredients

1 Tbsp olive oil
2 Tbsp butter
4 cloves garlic, minced
6 ears fresh corn, kernels cut from cob
3/4 cup milk
1 cup crumbled blue cheese

Directions

Melt butter with olive oil in a large skillet over medium-high heat; cook and stir the garlic briefly in the butter mixture, about 1 minute. Stir corn into butter and oil to coat; cook and stir until warmed, about 3 minutes. Pour milk into the skillet; bring to a simmer. Place a cover on the skillet, reduce heat to low, and cook at a simmer until hot, about 10 minutes.
 

Remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. Add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes.

Nutritional Information: Calories Per Serving 249, Fat: 14 g, Cholesterol: 29 mg, Sodium: 254 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 9 g