HEMP HEART BURGERS

 

We are saying our farewell to summer today and are celebrating with BURGERS and letting the kids have a last run at the sprinklers. Today I’m sharing a super easy way to add a whole bunch of flavor and texture to burgers.  I top them with my go-to Mediterranean Tabbouleh and been sprouts and wrap it all up in butter lettuce!  There are a few more warm days left of the season and you better believe we’ll be outdoors grilling everything before soup season officially starts.

Here’s to sunshine, to the change of seasons and to my favorite meal of them all… burgers!

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HOMESICK AND GRANDMOTHER’S ROASTED CHICKEN

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #SoftsoapTouch  #OurCaringHands   #CollectiveBias

It’s no surprise that I love to cook.  We have a complete section dedicated just to food on this blog, I share food recipes on my Instagram, and a lot of my work is food related.  However, the most fun I have around this topic revolves around cooking for my family. I feel like cooking is a lot like sharing a group hug with those you love. There is love, emotion, and intimacy that goes with sharing a meal.  It’s a labor of love and affection for those around you.

Today I’m sharing with you our favorite and most requested chicken recipe. It’s a recipe that has been passed down from generations.  It’s simple, nutritious, and it always reminds us of home. This may be the reason why we make it so much. Whenever we’re feeling a little bit homesick I’ll whip this recipe right up, add a side of mashed potatoes and we are transported right back to grandma’s kitchen.

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MY MOM’S LASAGNA WITH A TWIST

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CampbellsShortcutMeals  #CollectiveBias
 
Hey friends today I’m sharing an easy weeknight meal with you using simple ingredients that can be picked up at your local Walmart. Now, just because it’s easy, does not mean that it’s lacking in flavor. This recipe is packed with spices that have been passed down from my mom and it’s comfort food at its finest.  It’s also a super easy weeknight meal that’s perfect for when our kiddos are headed back to school using Campbell Soup Company’s back to school products.  Yum!

My mom is a fabulous cook. Growing up, she was able to use whatever ingredients she had at hand to make delicious feasts for a family of six. That’s right, three growing boys to feed and myself. She had a way of bringing simple meals to life and infused her children with Latin flavor that runs deep down.  There was soul, there was love, there was pride, and she told a story with every meal she made,  from her classic arepas to her hayacas during the holidays. One of my favorite dishes that she makes is a Spanish lasagna. She learned to make it when she was a little girl following in her dad’s footsteps, and anytime she made it, it would take hours of labor and love. These days, I try to bring in her love for food and recreate the recipes she has passed down but with my own twist.  I want to share with you my take on her Spanish lasagna.  This is a recipe that I whip up during our busy weeknights. It’s quick, but it packed with the same flavors that remind me of home.
 

Ingredients

1 lb.  ground beef

1 medium onion, chopped

1 jar (24 oz.) Prego® Italian Sauce. I like using Prego® Italian Sauce, because it adds a great base flavor for this dish.  It has a perfect balance of sweet and savory Italian flavors and it’s simple and easy for a weeknight.

1 tbs of dry thyme

1 tbs of dry oregano

2 tbs of chopped up basil

2 cups of shredded parmesan cheese, divided

15 oz container of ricotta cheese

1 egg, beaten

1 package of lasagna, noodles cooked (see package for instructions)

salt and pepper to taste

4 tbs of olive oil

Directions

  • preheat oven to 350°F
  • brown the beef in a large skillet coated with 2 tbs of olive oil on medium-high heat
  • meanwhile, mix ricotta,  1/2 cup parmesan cheese and egg until blended
  • add the onions to the skillet and cook until the onion is a bit translucent
  • add pasta sauce and simmer for another five minutes and add they dried thyme, salt and pepper to taste
  • take sauce off the stove and add fresh basil
  • assemble:  spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheese
  • cover with foil sprayed with cooking spray
  • bake for one hour or until heated through, removing foil after 45 min
  • let stand for at least 10 minutes before serving
  • enjoy!

Along with Prego® Italian Sauce, I also pick up V8 Splash® because it’s packed with a good source of essential antioxidants, great taste and nutrients.  A trick I learned from my mom is to keep a can of Campbell’s® Condensed Tomato Soup to enhance the flavors of your dishes and I always have some in my pantry.

Want to try this recipe? Hover over the pictures and you can get them right off this post!

If you’re like me, and want more weeknight meal inspirations you can click here to visit theCampbell’s Shortcut Meals website and get more back to school meal inspiration.

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SPICY MANGO MICHELADA + OUR PROPOSAL

This shop has been compensated by Collective Bias, Inc. lexnd its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #MyMicheladaMatch

 

Alex proposed to me in the summer of 2009 and we celebrated by going out for Micheladas.  Every year, to commemorate our proposal anniversary, we find a new way to put a twist on our Micheladas. This year, we are sharing our drinks while we camp in our backyard! I’m really excited about putting the kids to bed, setting up the baby monitors and celebrating 8 years together!

I was thinking about our menu for the evening and this year we are keeping it simple. We are paying homage to our childhood years, when we would pick mangoes from his parents tree, and celebrate holidays together. Alex prefers his mangos sweet and eaten right off the tree (he says it’s the Cuban way of eating a mango) and I like them a little green, diced up with salt and pepper (I say it’s the Venezuelan way).

For these Spicy Mango Michelada recipe, I wanted to meet both of our tastes halfway so I’m making these Spicy Mango Micheladas!

We choose to make  Micheladas for two reasons. One, they’re delicious and fun, and two, on July 12 is National Michelada Day and I wanted to share my take on this tasty drink. So if you’re looking for us, we will be sipping on these in our backyard, and reminiscing of the day Alex proposed.

We also, like to pair our Micheladas with Walmart’s Cheddar Stuffed Jalapeños! They really bring all of the flavors together and you can find them at Walmart’s deli aisle!

Spicy and Tangy Mango Micheladas

Ingredients (for one drink)

  • 1/4 cup Clamato Juice- this is the classic ingredient for Micheladas. You can find them in the juice aisle at Walmart.
  • 1/4 cup of mango nectar
  • Hot sauce- couple of drops or more if you like it really spicy
  • lime juice from 1/2 a lime
  • Your favorite Mexican beer
  • 1 cup of ice

For the glass and for serving

  • Cubed mango- threaded through bamboo skewers. Alex’s parents have a couple of mango trees in their backyard and we have so many childhood memories of eating mangoes and celebrating holidays together
  • Chili powder
  • Salt
  • Lime juice
  • Lime wedge

Directions

  1. Sprinkle chili powder on the mango skewers and set aside
  2. Prepare the cup- Mix chili powder and salt in a shallow bowl, rim 6 large glasses with lime juice and dip into salt blend.
  3. In a cocktail shaker, add the ice, Clamato juice, mango nectar, hot sauce, and lime juice. Shake, taste, and adjust if necessary
  4. Pour the mixture on the prepared cup and top off with your favorite ice cold Mexican beer
  5. Garnish with lime and mango skewers, a lime wedge and enjoy!
 

Are you doing anything special for National Michelada Day? Check out other great Michelada recipes and pairings!

Cheers!

 

 

 

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