Most of my childhood summers were spent at my Nonna’s house. I loved being with her, she spoke her sentances half in english and then finish them up in italian. As I have said many times before, I loved to watch her cook. She was so at home in the kitchen. Her kitchen had a built in booth and my spot was right in the center (it had the best view). That is the spot I carried out any cooking assignments Nonna gave me. Sometimes it was hanging the freshly made pasta on the drying rack or pinching the ends off the freshly picked green beans or salting the black olives that we had just picked off her tree.
One of my favorite memories was my Nonna making a big bowl of popcorn, beacuse that meant we were going to stay up late and watch The Tonight Show.
So in honor of my Nonna, I made cinnamon brown sugar popcorn! I wish I would have thought of this back then beacuse she would have loved it! She loved anything sweet.
in a small sauce pan over medium/low heat, melt butter. Stir in brown sugar, cinnamon, and salt until combined.
Immediately drizzle over popcorn and toss until all popcorn is coated.
To this day popcorn is still my number 1 snack and this cinnamon brown sugar popcorn is my current favorite. I eat it atleast twice a week. I feel like im doing something good for myself, fiber from the popcorn and all the health benefits from cinnamon. If you would like to read more on cinnamon’s health benefits, read about it here.
Looking for a festive dessert tonight to go with your Mexican dinner?
How about these delicious pound cake churro bites?
They are quick and easy and I’m sure your family will love them as much as my family did.
I used a pound cake from the freezer section of my grocery store, but you can certainly use a homemade one. I cut the pound cake into 1 inch cubes.
Then, I fried the pound cake cubes in hot vegetable oil and then immediately tossed them in to the cinnamon-sugar mixture (don’t you just love cinnamon and sugar together?)
I made the glaze and drizzled it all over the churros! Melted chocolate would also be delicious, but we ate them too fast. I didn’t have time to melt the chocolate. They would also be great s a topper for ice cream.
If you do and you are within driving distance of Pasadena, California, then you need to jump in your car right now and drive yourself to Amara Chocolate & Coffee. I drove about an hour and a half to get there and I can’t wait to do it again for one of Amara delicious treats!
Go NOW, hurry! The food, coffee, and chocolate are that good.
It’s ok, I’ll wait.
I love finding new places and this one is definitely a keeper, I will be heading back, sooner than later. I have never had such delicious churros. Just thinking about them makes my mouth water.
Here is what we ordered…this time!
Miriam Anita ~ 6 Churros (Spanish style) drizzled with Dulce De Leche, Guava, and Queso Fresco.
When Amara first suggested this churro plate to me I thought she was crazy! Cheese & chocolate sauce, not to mention the Guava sauce.
It was crazy good! I can’t explain how those flavors go together.
They just do!
Caracas Latte ~ Condensed Milk Latte (Amara also makes it in a spicy style). Her family tradition since 1945. A silky condensed milk latte.
Amara Latte ~ Argentina Dulce De Leche Latte. A sinfully sweet flavor of Argentinian dulce de leche. Delicioso!
Both coffees were delicious and I always love to get a cup of coffee with the beautiful coffee art in the foam.
Solo pa’ mi (Only for me)
6 Churros served with a dipping sauce. The dipping sauce was like sipping on a little bit of heaven and the churros melted in your mouth. I think I could have eaten 6 more!
She also makes Premium Venezuelan Chocolate Truffles. Take a look at her menu to see the other delights she makes.
Please make a point to say hi to Amara she is a sweetheart!
Tired of the same old sunny side up eggs in the morning?
Love Mexican food?
How about Sunny Side Up Mexican Eggs?
I bet you will love them as much as my family and I did. The concept of this recipe all came together when I made my homemade refried beans (recipe found here). I went shopping the following day at a store I don’t frequent that often I found adorable 3-inch size corn tortillas and it hit me. They were the perfect size to hold a sunny side up eggs add a little of the homemade refried beans and you have a delicious breakfast that is perfect for Sunday morning.
If you can’t find the 3-inch size corn tortillas you could always use a large biscuit cutter to cut a larger corn tortilla to the size you want or if you are in the mood for 2 sunny side up eggs you can put them both on one larger corn tortilla. That is the beauty of this breakfast you can customize it to you and your guests likes.
Heat beans in a sauce pan over medium heat until they are warmed through.
In skillet add vegetable oil and cook over medium high heat. Once the oil is hot, add the tortillas to the pan 2 at a time. Cook until golden brown and then flip to cook the other side. Once cooked remove from skillet and place on a paper towel lined plate.
In a non-stick pan cook eggs sunny side up.
Placed about 2 tablespoons of the warmed retried beans on to the fried tortillas and then place to sunny side egg on top of the beans. Season with salt and pepper. Add the chopped cilantro or parsley.
If you like things on the spicier side a few shakes of Tabasco or some salsa would be yummy!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WildSideOfFlavor #CollectiveBias
Looking for a meal that has rich bold flavors?
This Penne with Sausage and Peppers is the answer!
I’m trying to feed my family meals that don’t contain MSG, or fillers, or artificial flavors and colors (this is sometimes very difficult to do). I was happy when I came upon Jack Link’s Wild Side Sausages while I was shopping at Walmart in their package deli refrigerator section of the store. Jack Link’s quality, tradition, and great tasting sausage go back over 100 years. Plus, their sausages are high in protein and they have that delicious bold flavor my family loves.
I couldn’t wait to get some home and combine it with a pasta and cream sauce. The only problem was deciding which flavor to buy. I couldn’t decide, so I got 2, the Original and the Jalapeño Flavor. I’ll pick up the Jack Link’s Wild Side Sausages Cheddar Flavor, next time.
Once I tried Jack Link’s Wild Side Sausage I knew I had a winning meal on my hands that my family would love. They are great alone or in a recipe and because they are fully cooked, the meal comes together quickly.
Do you want to know my favorite thing about this delicious meal?
It’s made in one pot!!!
Here’s how I made the Penne with Sausage and Peppers…
Heat olive oil in a large hot skillet or pan, and then add the onions.
Add the cut rounds of Jack Link’s Wild Side Sausages Jalapeño Flavor or whatever flavor you choose.
Put the rest of the ingredients into the skillet and in about 20 minutes you have a delicious meal ready to go onto the table. After the dish is plated sprinkle each with parmesan cheese.
I’m making pinto beans from scratch and blending them, but I’m not refrying them. Yet they are still called refried beans. See why I’m confused?
I think, (I could be wrong) Mexican restaurants would cook pinto beans like I’m doing here. After the beans were mashed they cook or “fry” them in a pan of lard. Just to let you know, that is NOT happening in this recipe.
Why are we so conditioned to buy cans of refried beans, when they are so darn easy to make? And, in my opinion so much more delicious, and by far more economical when made from scratch.
Whether they are made on the stovetop or in a slow cooker, it’s simple to do (I’ve provided both directions below).
Want to know a secret? I don’t even soak my beans, I never have and probably never will! Soaking is just one extra step I always forget, and a lot of times I decide in the morning I want bean burritos for dinner. When you make refried beans yourself, you can add whatever seasonings you like, if you love the taste of garlic, add a few more fresh garlic cloves. Don’t like cumin, just don’t add it.
There are so many wonderful recipes you can make with refried beans. Check back to see what I’ve made.
Tuesday isn’t the only day my family loves to eat shredded pork tacos for dinner.
I really enjoy serving tacos for dinner! Do you know why? Because, tacos are great to customize. Everyone at the table is happy. Each person can add as many or as little “extras” as they choose, which makes dinner time so pleasant.
As you can see by the pictures I am definitely a taco purist. I don’t like piling up a ton of “extras” on my tacos. If you do, here are a few of my suggestions:
Salsa, Salsa Verde, or a Sweet Salsa (Mango, Pineapple, or any other sweet salsa)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimpleSatisfyingSalads #EverydayEffortless #CollectiveBias
It seems lately, I’ve been so busy I can hardly get dinner on the table before 7:00 pm. Do you ever have nights like that? Even though I’m busy, I still have a family that needs a great tasting healthy meal. I’ve decided to scour the grocery store for easy to prepare ingredients that are also great tasting and healthy! Continue reading →
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChineseNYeats #CollectiveBias
Did you know in the Chinese Culture, 2016 is the year of the Monkey?
When the kids were younger Handsome and I would use different culture’s holidays to teach our children a little about that culture. I would always make my version of their traditional meal (ok, sometimes my version of Chinese food would be take-out). Continue reading →
There is nothing better on a chilly winter’s day than eating a big bowl of creamy potato soup in front of a roaring fire!
Living in sunny Southern California, I’m not use to so many over cast colder than average winter days. Maybe we have these days every year and I just block them out. Either way, I am taking advantage of these gloomy days to enjoy the stick to your ribs kind of comfort food I love so very much.
This creamy potato soup is my favorite this winter so far for so many reasons, first, it’s delicious and second, it’s so darn easy to make. Continue reading →