Sweet Dreams For Three Kings Day #RecetaTomaLeche

Disclosure:  This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers.  However, all opinions expressed are my own.



I wish I can brag about how my littles have been falling asleep early because of the holidays but they haven't.  Their bedtimes have been crazy because of my crazy work-at-home hours but now that everything is winding down, I look forward to getting them back on a regular schedule.  In bed by 8pm and crossing my fingers for waking up at 8am.  Our last holiday for Winter, "Three Kings Day" or "Reyes Magos" is happening on January 6th but I'll be getting them to bed early with this cinnamon and milk drink to stimulate sweet dreams so they will sleep well and not think about checking their shoes all night!  And if doesn't give them sweet dreams, it will surely put them to bed early cause I tested it and have been yawning for the past 30 minutes!  I love this recipe because it is so easy and I had all the ingredients ready to go!

To stimulate sweet dreams, you will need:
• 1-2 cinnamon sticks
• 2 cups water
• 1 cup warm milk
• Honey to taste (I used chocolate)

In a saucepan add water and cinnamon sticks. Boil for about 15 minutes. Add milk and serve.


Check out more milk-based holiday recipes at TomaLeche.com and get your $1.00 off coupon!  Everyone loves Facebook - Like Toma Leche on Facebook

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Mint Chocolate Chip Tres Leches Cake

Disclosure:  This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers.  However, all opinions expressed are my own.

When I made my easy pumpkin tres leches cake in October, I had no idea I would be dreaming of other flavors I could test out... it's only right that in December, I made mint chocolate chip!  Mint chocolate reminds me of Winter, cool and refreshing but warms you right up.... yes yes yes.  Tres leches wasn't big in my home when I was growing up so I feel like I'm trying to catch up as an adult.   This recipe is fun because I packaged it up special for the holidays and it makes this cheap dessert look real pricey.  And from what I've been told over the years, everyone loves homemade treats as gifts.  A case of 8 oz. jars will run you $8-10 for 12, my recipe will make about 8-10 jars (depending how your cake comes out).  The ingredients are about $5-8 (most of the stuff you have at home already).  I had ribbon and spoons but I'm sure you can score some for under $5.  The low end of this gift will be about $1.80 each - are you sold yet?  Get to it!

Mint Chocolate Chip Tres Leches Cake Ingredients

• 1 box yellow cake mix
• 1 1/2 cups mint chocolate chips (I used Andres brand)
• 4 eggs
• 1/2 cup vegetable oil

Mint Chocolate Chip Tres Leches Cake Directions

• Heat oven to 325°F. Grease or lightly spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, oil, mint chips and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.  Batter will be thick, spread it out evenly.  
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Use a fork to make small holes all over  the cake.

Tres Leches Syrup Ingredients

• 2 cups milk
• 2 cups heavy cream
• 3/4 cup condensed milk

Tres Leches Syrup Directions

• Mix all ingredients in a bowl and pour syrup to soak the cake.
• Place in the refrigerator for 30 minutes.
• Add a scoop of ice cream or whipped topping and serve!

I advise soaking the cake for a good 24 hours, it just really lets the flavors do it's job.  Happy eating & gifting!

For the jars!  To portion for 8 oz. jars, use the jar to cut out 2 cake circles and push down to fit. Add 8-12 tablespoons of tres leches syrup (depending on how soaked you want the cake).  You can top with whipped topping and mint chocolate chips right before serving!  
Add cute ribbon and a spoon to make it extra special for the holidays!
Check out more milk-based holiday recipes at TomaLeche.com and get your $1.00 off coupon!  Everyone loves Facebook - Like Toma Leche on Facebook

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Sweet Italian Sausage And Asparagus Crock Pot Lasagna

Disclosure:  This post is part of a social shopper marketing insight campaign with Pollinate Media Group™and Barilla, but all my opinions are my own. #pmedia #JoytotheTable http://cmp.ly/3/8vNxcO


Sometime over the Summer my husband ordered lasagna at an Italian restaurant and when it came out, it was flat and thinner.  He raved about it and offered me a bite.  It tasted like someone's sweet nonna made it just for us.  I have only ever known wavy lasagna noodles and was blown away at the difference in noodles.  My mind went into overdrive thinking of ways I could cook it up if I could find the noodles.  I started asking all my foodie friends and found out Barilla makes it!  I was going through the weekly ads and noticed Vons (or any SAFEWAY brand stores) had a promotion for $1 OFF the purchase of ONE (1) box of Barilla® Lasagne and ONE (1) Barilla® Sauce - saving that money opened up more of my budget to the good stuff - sweet italian sausage and asparagus!

I went for Barilla Roasted Garlic pasta sauce and of course the rolled flat Barilla Oven-Ready Lasagne, the asparagus added a little crunch and color and the sweet sausage offset the punch of the garlic.  I decided to make it in my Crock Pot for ease during the crazy holidays!  Eat good but make cooking easy and hey, just call me nonna!

Sweet Italian Sausage and Asparagus Crock Pot Lasagna Ingredients

• 24 oz. Barilla Roasted Garlic Pasta Sauce
• 1 lb. Sweet Italian Sausage
• 15 oz. Ricotta Cheese
• 1 Egg
• 9 oz. Barilla Oven-Ready Lasagne
• 2 1/2 cups Shredded Mozzarella Cheese
• 1/2 cup Asparagus

Directions

• Brown italian sausage in a pan, set aside
• Mix ricotta cheese, 2 cups of mozzarella cheese and egg, set aside
• Oil the bottom of your Crock Pot, pour 1/2 a cup of sauce and spread evenly
• Top with 2 sheets of lasagne
• Pour 1/2 cup of sauce and 3/4 of cheese mixture on the first layer, top with 1/3 cup of cooked sausage and 1/4 cup of asparagus
• Continue for one more layer
• On the final layer, top with 2 sheets of lasagne, pour remaining sauce, top with remaining cheese mixture and mozzarella.
• Set temp on low for 2 hours then change temp to high for 30 minutes and remove lid
• Let the lasagne stand in your Crock Pot for 20 minutes, serve

You can do ground beef, turkey or sausage or even mix the meats.  This lasagna holds up well - you can freeze it and reheat.  It is super yummy and easy!

I picked up Barilla Roasted Garlic pasta sauce and Barilla Oven-Ready Lasagne and it was perfection with sweet italian sausage and asparagus!

Cheese mixture looking so inviting!

Layering!

Browned sausage and fresh asparagus

Soy Sauce Salsa #KikkomanSabor

I can only speak for my state but California is big on salsa.  We love our salsas.  You see them everywhere.  Salsa should be the official condiment of the state.  There are hundreds of variations of salsa - spicy, sweet, traditional and new.  The most common are pico de gallo (my favorite!), salsa verde and salsa rojo.  But have you ever heard of salsa made with Kikkoman Soy Sauce?  Of course there was a reason why I'm giving a little history lesson on salsa!

The first time my Mexican husband Chris tried fina'dene he called it "Islander Salsa".  My Islander side of the family makes a version of salsa with Kikkoman Soy Sauce.  My Papa calls it "the sauce" or "da sauce".  The smell of finadene will make your mouth water and eventually pucker when you taste it - it has the right touch of POW!  Just like everyone has their own version of salsa - finadene is made different too.  Most of the recipes call for calamansi juice (or lemon juice) with white onions and sometimes cherry tomatoes.  My version is super simple, fresh and HOT.  Enjoy!  


Fina'dene Ingredients

• 1/2 cup Kikkoman Soy Sauce
• 1 cup White Vinegar
• 2 Roma Tomatoes 
• 4 Green Onions 
• 4-6 Asian Chili Peppers 

Fina'dene Directions

• Mix Kikkoman Soy Sauce and white vinegar, set aside
• Chop or crush chili peppers (Crushing the chili peppers will make it really hot)
• Add chili peppers to soy sauce and vinegar mix, let it sit for 30 minutes 
• Chop tomatoes and green onions - Add to mix just before serving 

It is perfect on tacos, bbq meat, chicken, fish, rice, etc.  You can even use it as a base for ceviche.  

The "Asian chili pepper" that is supposed to be used in finadene is called donne' or Guam boonie pepper.  It has an unofficial Scoville rating of 140,000 placing it in one of the top five hottest pepper categories (more than 20x hotter than a jalapeno pepper).  A few years ago, our neighbor had a donne' tree - I would sneak over to pick a few.  The tree eventually died so I started looking everywhere from ethnic markets to farmers markets.  I now get a small bag of Asian chili peppers (aka Japones or Thai chili peppers - they are tiny and red) from 99 Ranch Market.  

Disclosure:  This is a compensated post in collaboration with Kikkoman and Latina Bloggers Connect.  All opinions are my own.

Fresh Corn Succotash & Pan Fried Pork Chops

When it comes to cooking, I try to do it in the simplest way possible.  I am all about semi-homemade.  I have too much going on to deal with 101 ingredients, steps, methods and no time!  This recipe though, is not semi-homemade and so easy.  There is a very short list of ingredients (some of which you probably already have!) and even shorter list of directions.  I was so excited to try out my T-Fal Caldero from celebrity chef Ingrid Hoffmann's Simply Delicioso line because it is the only the second new pan I've ever had in my life!  My mom handed down her pots & pans to me when they moved to Texas so I never knew the luxury of new pots & pans till now.

We opted for a lighter meal on Superbowl Sunday.  On the menu: Fresh Corn Succotash and Pan Fried Pork Chops.  I wanted to relax, enjoy the game and not feel like a bloated mess on the couch.

I made the succotash first and it cooked so well, I was in kitchen heaven!  The simple but bright flavors of the veggies were so good!  I grew up on pan fried pork chops but my mama made it with soy sauce. I went a little healthier and used lemon.  I didn't want to call them Greek pork chops but they are definitely Greek inspired.  Yum!

I have used the Caldero pot to cook everything since Sunday - I am in love with it!  It is a breeze to use and clean!  Look below to see how to get your own for FREE and for my simple recipes!  Enjoy!

From Kitchen Daily's Pinterest

Purchase $25 of P&G products and receive a T-Fal Caldero from celebrity chef Ingrid Hoffman's Simply Delicioso line and some of her recipes by mail.

Promotion Valid:
2/13/13 - 2/19/13

Find out more about this promotion on Smart and Final Social Circular


Fresh Corn Succotash Ingredients:

• 3 ears of corn
• 1 small Italian squash 
• 1 red bell pepper
• 1/4 cup butter (you can use margarine or neither if you prefer)
• pinch of salt

Directions:

• Peel off corn husks and slice corn off the cobs 
• Cube bell pepper & italian squash
• Slice butter
• Add all ingredients to Caldero pot, cover and set flame to medium high for 15 minutes

Pan Fried Lemon Pork Chops Ingredients:

• 1 lemon
• 4 pork chops
• 1/4 cup vegetable oil
• 4 pads of butter (you can use margarine if you prefer)
• salt
• pinch of oregano

Directions:

• Add oil to Caldero pot, set flame on high
• Salt pork chops and fry in Caldero pot - at least 3-5 minutes on each side 
• Add butter, squeeze lemon and add oregano - finish frying for another 1-2 minutes

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Disclosure:  I am a member of the Collective Bias™ Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Smart & Final #CBias #ChooseSmart #SocialFabric  All thoughts are my own.

Check The Label! #SoyParaSoy

I think it is time for us to start eating healthier.  I'm opposed to resolutions and diets so I'm not saying I'm going on a diet but focusing on changing our current eating habits so that we feel better.  It starts with me cooking healthier.  Studies have shown that eating healthier is more costly but soybean oil offers better-for-you health benefits and is about a tenth of the cost of some competing oils.  I will not let smart eating break my bank!  You are probably already cooking with soybean oil!  Just check the ingredients on your vegetable oil!  Soybean oil is one of the most versatile ingredients that you can use in the kitchen, helping you create all your favorite traditional meals without compromising taste.      

Here are five of my favorite recipes from www.soyconnection.com to show you that cooking healthier is easy on the wallet and in the kitchen! 

• Beef Salad with Ginger Soy Dressing 
• Chocolate Monkey Peanut Shake with Soy 
• Meditteranean Soy Marinade 
• Blueberry Soy Muffins
• Infused Soybean Oils

Did You Know?

• Edamame are fresh young soybeans harvested before the seeds harden
• Steamed or roasted in soybean oil, edamame are snack-friendly and kid-approved (Duke loves edamame!)
• These little green legumes have a mellow, buttery flavor and can be served in a variety of ways in addition to boiled in their fuzzy pods with a pinch of salt

Snack-able Edamame

Toss 2 cups edamame in pods

2 tablespoons soy sauce

1/4 teaspoon chili flakes

Broil for 2 minutes and enjoy!

Get Social with United Soybean Board:  Follow @UnitedSoy on Twitter / Like United Soybean Board on Facebook

Disclosure:  This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board.  However, all opinions expressed are my own.  

Semi-Homemade Avocado Ice Cream!

My grandparents had an avocado tree on their property in Guam.  Along with the avocado tree, they had coconut, guava and starfruit trees.  I can close my eyes and picture exactly where each tree is even though I haven't visited since I was a teenager.  The avocado tree is right next to this little hill.  We used to get cardboard from cases of soda and slide down that little hill.  Sometimes we'd land right in fallen avocados.  Other times I would be chasing my brother or little cousins and slip on an avocado.  I hated them for a portion of my childhood.  Seriously.  Not because they weren't yummy but because they would interfere with playtime!  Some days though, I would stand under the avocado tree, with its massive branches to hide from the piercing sun and pluck one, squeeze off the skin and have the freshest snack right there.  That was the life.

My nana used to yell at me, "Bring in some avocados".  And then she would make the yummiest avocado sweets ever.  One was "ice candy" - you can make it with coconut or mango but my favorite was avocado ice candy.  I don't remember how she made it but I do remember them sitting in bags in the freezer.  I would open the freezer door and my nana would yell, "close the door, they aren't ready yet!"  Hours later, she would call me in the kitchen, cut off the top and push me out the door to eat on the porch.  It was great being a kid!

Avocados from Mexico remind me of home and family.  The Holidays are all about home and family, here is my version of my nana's avocado ice candy - I hope it makes you feel like a part of our family.    


Semi-Homemade Avocado Ice Cream Ingredients

• 1 Avocado
• 3 tablespoons Sugar
• 2 scoops Vanilla Ice Cream
• 1/2 cup Milk

Directions

• Cut avocado in half, remove pit and skin
• Add avocado, ice cream, sugar and milk in blender.  Puree until smooth
• Pour in a bowl and serve!

You can also put this in a glass and drink it like a milkshake/smoothie.

{ Celebrity Chef Pepín shares Avocados From Mexico Posadas Recipes }

Disclosure:  This is a compensated post in collaboration with Avocados from Mexico and Latina Bloggers Connect.  All opinions are my own.

A Dare & Chicken Tortilla Soup Recipe #SoyParaSoy

I dare you to go in your kitchen right now and look at the ingredients of your Vegetable Oil... it will surprise you.

Did you know its Soybean Oil?  I had no idea!  Soybeans are already a beneficial part of your cooking!  Nearly 100% of what's labeled as vegetable oil is actually soybean oil!

Soybean oil has health benefits that make it the perfect choice for family cooking:

• Contains 0g trans fat per serving
• Serves as a principal source of omega-3s which can help reduce blood pressure and prevent heart disease
• Great source of vitamin E which prevents cell damage that may lead to diseases such as cancer and heart disease
• Contains unsaturated fats and when it replaces saturated fats, it may lower cholesterol levels

I made my first tortilla soup about 15 years ago in my Mom's kitchen.  I was always experimenting in her kitchen especially in my teen years.  I had to watch my siblings until my parents got home from work and wasn't the type to just throw something in the microwave.  My grandmothers cooked all day, everyday of the week and I have vivid memories of watching them.  Cooking is a part of who I am.  It is in my blood.  I am thrilled to find out that I have been cooking with soybean oil this whole time.  It makes perfect sense as to why our homemade tortilla chips feel and taste light.

I didn't perfect this recipe until a couple years ago - my husband Chris always asks me to make it.  It could be 97 degrees outside and if I mention I'm making my tortilla soup, he's game!  I don't know all the nutritional technicals about my recipe but I do know that its a very light soup and easy to make but tastes like your grandma slaved away in the kitchen all day.  Known to comfort the soul and chase the sickies away!

Chicken Tortilla Soup Ingredients:

• 2 Bone-In Chicken Breasts
• 1 27 oz. El Pato yellow can (only use about 20 oz.) 
• 1/2 cup Shredded Cheese
• 1 dozen Corn Tortillas
• 2 tablespoons Chicken Bouillon 
• 1/4 cup chopped Jalapenos with Jalapeno juice
• Vegetable oil
• Water

Directions:

• Drizzle chicken breasts with vegetable oil and bake at 350°F for 60 minutes
• While you are waiting for the chicken, cut a dozen tortillas into quarters (like a pizza), fry tortilla triangles in vegetable oil till crispy, set aside
• Fill a 5 quart pot halfway with water, bring to a boil, add chicken bouillon, bring to a boil again, add jalapenos, juice and El Pato, set heat on low
• Cut baked chicken into chunks or shred (its up to you), add to soup, add 2 tablespoons vegetable oil too
• Simmer for 45 minutes

Ladle soup in bowls, top with tortilla chips and shredded cheese!  You can add cilantro, sour cream, avocado, fresh lime juice, onions, potatoes... go wild!

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Disclosure:  This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board.  However, all opinions expressed are my own.  

Mexican Hot Chocolate Arroz Con Leche

I grew up on rice, my husband grew up on beans.  I don't get tired of beans but sometimes my husband gets tired of rice.  It makes me sad.  I hate throwing away leftover rice but most of the time I have to because it doesn't hold up well so it always gets trashed.  Inspired by leftover rice, Torani Vanilla Bean syrup, Abuelita hot chocolate and a baby that woke up just as I was about to go to sleep at almost 2am... this recipe was born!

Mexican Hot Chocolate Arroz Con Leche Ingredients:

• 1 cup cooked Rice
• 1/2 cup Nestle Abuelita Granulado Sabor Chocolate
• 4 tablespoons Torani Vanilla Bean syrup
• 2 cups Milk

Directions:

• Mix all ingredients in a pot, heat on high until boiling, turn to low and cover.  
• Simmer for 60-90 minutes.  Remove from heat.  
• Add marshmallows.  Serve hot or cold!