Posts by admin:
- 8 oz. russet potato, peeled and cubed
- 2 tbsp. light sour cream
- 2 tbsp. light whipped butter or light buttery spread
- 2 wedges light spreadable Swiss cheese
- 1/4 tsp. garlic powder
- 1/8 tsp. black pepper
- 1/4 tsp. plus 1/8 tsp. salt
- 1 1/2 cups diced onion
- Ten 6-inch corn tortillas
- refried beans or black beans (as base)
- shredded chicken
- taco meat
- queso fresco, feta cheese, mozzarella, monterrey jack
- after baking: top with fresh diced tomatoes, onions, and lettuce and eat with favorite salsa
- 2 cups Maseca Centroamericana instant corn masa flour ( you could use any other Maseca brand too)
- 1 1/2 cups water
- 1/2 teaspoon salt
- 4 eggs
- 3/4 cup black beans, cooked and divided
- 1 cup mozarella or monterrey cheese, divided
- 3/4 cup tomatillo salsa or green salsa
- pickled Jalapeño slices
- Crema or sour cream
- 1 recipe using your favorite chocolate boxed cake
- 2 recipes for boxed chocolate pudding
- 3 cups heavy whipping cream
- 1 cup crushed peppermint candies
- chocolate chips
- mint sprigs
- 2 ounces chocolate liqueur (optional)
Tater Taquitos {US Potato Board} + Giveaway
December 12th, 2013Disclosure: This is a sponsored post working with US Potato Board in behalf of Kitchen PLAY |
| Photo source |
Sometimes I think that just because Thanksgiving is gone that the holiday eating is over. No need to plan dishes or make use of leftovers, but I believe that is my daily task: knowing what to do with leftovers. A few days after Thanksgiving, I was came across a Facebook comment thread where moms wondered what to make with leftover potatoes. Not any kind of potatoes but the usual mashed potatoes.
Can you think of recipe options? My first idea was to use the mashed potatoes to make Shepherd’s Pie other people suggested Latkes, or even fried potato balls. I have mentioned in recent posts that we enjoy breakfast a lot and when it comes to making full breakfast, my husband enjoys preparing oven-roasted potatoes using Cajun seasoning and powdered mustard, which is his own experiment. I have to actually say that he is breakfast potato king in our house.
Another great way to use mashed potatoes is filling them in empanadas and frying them. This would be a special meal but it would be perfect to add to a dinner party with pickled shredded cabbage salad and a warm tomato dipping sauce. Do I have you salivating yet? I have my eyes set on trying a recipe I have never made or would not necessarily create myself like these STUFFED potatoes made the Colombian way:
 |
| Photo from website |
Who else is making innovative recipes with leftover mashed potatoes? Hungry Girl! Yes, everyone knows who she is because she creates simple recipes low in calories but not lacking in flavor. A good reminder that we can all have the best of both worlds, in the foodie world.
 |
| Pic from this source |
Hungry Girl, a.k.a Lisa Lillien , makes her Tater Taquitos lower in fat but still full of flavor, using mashed potatoes with light versions of sour cream, butter, and cheese. She then adds the cooked onions, rolls it all in corn tortillas, and bakes them. The result is crunchy and salty on the outside, sweet and savory on the inside. Serve them alongside your favorite salsa for dipping. Nothing says festive like a taquito! Check out here recipe:
Tater Taquitos
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (serves 10)
Instructions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Bring a medium pot of water to a boil. Add cubed potato, and once returned to a boil, reduce heat to medium. Cook until very tender, 10 – 15 minutes. Drain and transfer potato to a large bowl. Add sour cream, butter, cheese wedges, garlic powder, pepper, and 1/4 tsp. salt. Thoroughly mash and mix.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until softened and lightly browned, 8 – 10 minutes. Stir cooked onion into potato mixture.
Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable. One at a time, spread each tortilla with 1/10th of potato mixture, about 2 tablespoons; tightly roll up into a tube, place on the baking sheet, seam side down, and secure with toothpicks if needed.
Spray taquitos with nonstick spray, and sprinkle with remaining 1/8 tsp. salt.
Bake until crispy, 18 – 20 minutes. (Don’t worry if they crack a little.) Enjoy!
Powered by Recipage
Nutritionals per serving (1 taquito): 99 calories, 2g fat, 158mg sodium, 17g carbs, 1.5g
fiber, 2g sugars, 2g protein.
Ready for a little giveaway? I personally have a frustrating time cleaning potatoes so when I saw the giveaway for these Potato Scrubbing Gloves from Williams Sonoma I was excited. One U.S. reader will get a chance to win a pair. See details below.
How about another giveaway? I believe I will be entering this one because it sounds EXCITING!
Hungry Girl and the US Potato Board invite you to enter the Guilt-Free Potato Goodness recipe contest on the Potatoes, Taters and Spuds Facebook page. Simply submit your original, mouth-watering and guilt-free potato recipe for the chance to win a trip for two to Los Angeles, CA, and a meet-and-greet with Hungry Girl Lisa Lillien at her brand-new Hungryland headquarters and test kitchen! Enter the contest by March 28, 2014. Click here for official contest rules.
Visit www.potatogoodness.com to learn more about Hungry Girl’s love for potatoes and to find hundreds of healthy and creative potato recipes. You can also sign-up to receive the US Potato Board’s weekly recipe email to receive a new recipe in your email in-box each week.
A little more about the United States Potato Board:
The United States Potato Board (USPB) is the nation’s potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse— truly, goodness unearthed.
Sharing is Caring!
Mexican-Style Breakfast Pizza #MasecaNosGusta
December 11th, 2013Disclosure: This is a sponsored post in collaboration with Latina Bloggers Connect and MASECA. All opinions are my own.
I hope everyone has taken extreme precautions to be safe during these last few days of snowfall. It is nice to see the sun finally shining this morning even if it IS cold and windy. It is finally winter and with Christmas around the corner traditions are quickly being created in our home. Even though we have kids 2 and under we really are noticing how much our toddler understands.We do not push our limits but we try new things all the time to see how much they understand.
One of the traditions we are noticing is being embraced really well is singing. Ryan had several music books filled with carols and pictures of baby Jesus and more! Here is a sample of what we have been learning:
I have also been attempting something new to keep music alive in our home by singing carols of my own!
Along with musical traditions we are creating other traditions. We love eating our meals together as MUCH as possible despite having kiddos waking up very hungry and demanding food. Ryan and I love making breakfast and while he surprises me with his breakfast creations, like his breakfast naan a few months ago, I like making my own surprises too.
Before we got married I believe the only tortillas that Ryan ate were flour tortillas, which I hardly ever ate. We got married and well I started eating them much more often and he started liking corn tortillas a lot more. They are healthier especially when we found out that for every white flour tortilla you could have 3-4 corn tortillas while being on Wight Watchers.(no plug at all)
Several months ago I featured a Mexican dish using Maseca called Quick Black Bean and Veggie Sopes which ended up being a easy and gluten-free main meal option. The lovely fact about using Maseca, an instant corn masa flour, that it is a gluten-free food. The newest masa flour is called Maseca Centroamericana which is primarily used for Central American dishes.
While I could have made tamales or homemade tortillas, I simply do not have THAT much time in the mornings so I opted making a breakfast pizza using a masa base as the crust. If you look at the Mexican pizza it looked like a huge sope’, which I found amusing but it technically is a fabulous option for any pizza for gluten-free family and friends.
Even though I will be sharing a Mexican breakfast pizza you can use the base for any type of Mexican pizza or even a standard pizza. The masa takes a few minutes to prepare because all you need to do is add water and let sit for another few minutes. I quickly pre-baked the crust and then added my toppings and baked the pizza. Listo! The pizza was ready in 20-25 minutes.
Here are a few other options you could place on your pizza for a lunch option:
Would you try making a corn masa pizza crust?
Mexican-Style Breakfast Pizza
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients (2 (9-inch) pizzas)
Corn Crust
Pizza toppings
Garnish
Instructions
Corn Crust
In a small bowl add the instant corn masa flour, salt, and water and mix until well combined. It should not be dry and if it crumbles it requires water. Add 1 Tablespoon at a time.
Preheat oven to 400 degrees Fahrenheit.
Divide the dough in half. Flatten one dough ball on a greased pizza pan until 9-inches wide. Brush the crust with 1 Tablespoon olive oil. Bake for 10 minutes.
Remove from oven and repeat baking process with second crust. Meanwhile scramble eggs.
Pizza toppings
In a small bowl, mix 4 eggs until scrambled. Add salt and pepper. Cook over medium heat until cooked and scrambled. Add the black beans to the eggs and mix well.
Assemble
On each half-baked pizza crust add half of the salsa, then divide and spread the egg-black bean mixture evenly over the crust. Sprinkle with divided cheese. Sprinkle with a bit of oregano. Repeat process with the second crust.
Bake for another 10-15. Remove from oven and let cool for 5 minutes. Bake second pizza. Cut pizza in four slices. Serves 4 people.
Garnish with pickled Jalapeño slices and crema.
Powered by Recipage
This is a sponsored post in collaboration with Latina Bloggers Connect and MASECA. All opinions are my own. For more great recipes, follow MASECA with hashtag #MasecaNosGusta, or on Facebook.
Sharing is Caring!
Chocolate -Peppermint Mousse Trifle
December 9th, 2013
This past weekend was packed with the beginnings of Christmas events which is one of the reasons I love December. Not only is it a reminder of Christ’s birth but it is a time to share that truth with others around our lives.
This past Saturday I was able to attend a Christmas tea gathering with women from my church. While we were encouraged to invite other women who did not attend our church it was also a time to come together and get to know each other a little more. Last year I was not able to attend because we had hardly been in Philly for a few months and I did not have babysitters. Ryan also was busy conducting his school concerts. Did I mention that December was a busy month? 😉
This year I volunteered to help with the tea even though it was my first time to attend. I helped by choosing the carols and by leading the women in singing them along with a friend playing at the piano. The tea was held at a BEAUTIFUL historical site in the Villanova area and it was decorated so beautifully by some of the women at our church. So beautiful to see womens’ God-given talents in fruition. LOVE it.
While all the women attending were expected to bring goodies from tea sandwiches to cookies, the fellowship and sharing from fellow women was the highlight. If we are to think upon three things during this holiday season it is JOY.
J – Jesus O – Others Y – You
Something else I experienced was giving a food demo to the church ladies. I had done once before at home with friends but I guess that was practice because this was in front of 40+ women. Oy! I had a few knots in my tummy almost like performance jitters especially since this was the first time sometime something like this was done at the tea. It went well!
I made a Chocolate-Peppermint Mousse Trifle and I assembled it in front of all the ladies explaining how easy it would be to prepare and to take to a party. It was a hit and I felt really great after sharing the recipe. I will be sharing the recipe so that YOU can take it to a holiday party soon. I might be making it again for a future party too.
What are your favorite holiday recipes or events to go to this season?
Chocolate-Peppermint Mousse Trifle
by Noelle Kelly
Prep Time: 25 minutes
Cook Time: 45min
Ingredients (8 servings)
Instructions
Cake
Prepare chocolate boxed cake as specified in a 13×9 glass pan. Once it has baked, cool for an hour and cut into cubes. Place in a covered plastic container until the rest of the ingredients are ready.
Pudding
Prepare the two packages of chocolate pudding as instructed on box and chill for 30 minutes or until set.
White Chocolate Mousse
Bring 1 cup whipping cream to a boil then add 10-12 ounces of white chocolate chips and decrease heat to medium and mix well until all melted. Cool white chocolate mixture in an ice bath for 20-30 min.
Whip 2 cups of whipping cream and 2 Tablespoons of powdered sugar until they reach stiff peaks. Fold the white chocolate mixture into the whipped cream until well combined. Add 1 cup crushed peppermint candies and mix well.
Assemble the trifle
Add half of the chocolate cake cubes to the bottom of trifle
Place a third of the white chocolate mousse on top of the cake
Add half of the chocolate pudding on top of the mousse
Repeat again with the same order ending with the rest of the white chocolate mousse.
Sprinkle some chocolate chips on top
Crushed peppermint candies
Mint Sprigs
Cool in the fridge overnight and serve the next day
OPTIONAL
At the cake layers, add 1 ounce of coffee liqueur to the cake
Powered by Recipage
Sharing is Caring!
What is in a ROSE VoxBox?
December 4th, 2013
I am a part of Influenster and ever so often I receive a box of goodies depending on my area of influence or interest. This time around I received a box with LOTS of new and already-favorite products called the ROSE VoxBox. Here are the items I received:
belVita Breakfast Biscuits
This was my first time trying these biscuits and I really liked the flavor and the heartiness of each biscuit. I would totally buy these plus they go great with coffee.
Dr. Scholl’s For Her Cozy Cushions
I have been a fan of Dr. Scholl’s for a while seeing that I have flat feet and all. When I received these inserts for boots I was excited because I find myself walking a lot in them. Even though it was a bit of a pain cutting and adjusting the size of the inserts I liked the feel of them on my feet. If you want to try them out, here is a Dr. Scholl’s $2 off coupon for them or other inserts.
Kiss Gradation Polishes
I know there are a lot of nail polish fanatics out there. I hardly have time to do my own nails let alone go to the salon so these seemed fun and exciting. The step-by-step process was easy and they dried quickly. Remember to add a top coat to seal the art work. This is perfect for the holidays too!
Rimmel London Scandaleyes Retro Glam Mascara
You might not be able to see it in the picture but I tried the mascara and I quite liked it. The mascara gives plenty of volume and a great every day glam look.
Vitabath Hydrating Lotion
I am very much a gal who likes lotion with hardly any scent and once I find one or two lotions I like I do not go looking for others. This lotion was creamy but the scent was not my favorite and I did not care too much for the additional ingredients in them.
Lindt LINDOR Milk Chocolate Truffles
I am not stranger to these chocolates, in fact I believe this is one of my husband’s favorite chocolates to eat. They are smooth, delectable and indulgent even if they are one bite truffles. Perfect for your family’s stockings.
Did you get the box? If so, what were your favorite products?
I received these products complimentary from Influenster for testing purposes.
Sharing is Caring!
Ellovi Butter Review + Giveaway
December 3rd, 2013
Winter is VERY much upon us and dry skin is attacking the whole family. Even though we try to drink enough water sometimes it is not possible to be fully hydrated.
I recently had an opportunity to try Ellovi Butter, a vegan moisturizer that is composed of only SIX ingredients so over the last month I have been able to use the nutty “butter” on my hands, elbows and face. I have even had my husband use it on his hands since he has been breaking out with dry skin.
I normally have a hand cream and face moisturizer that I normally use that I stopped using in order to see how this product was on my skin. At first I did not think there was a natural fragrance but then my husband made me aware of it. It was really pleasant especially since I am really sensitive to synthetic fragrances.
So what makes Ellovi Butter an intensely hydrating body moisturizer? It is made from macadamia nut, coconut, marula nut, hemp seed, and shea and does not include any synthetic ingredients, preservatives, parabens, or other secret ingredients.
My skin felt great using natural skincare so why not try it and get it for a friend or family member for Christmas? There is free shipping too!
How about a giveaway? One lucky US reader will receive their own jar of Butter to enjoy. Enter now!
