20 year old girl living in Boulder, Colorado. Lover of coffee, cinnamon, Mexican food, and cooking dishes with bold flavors.

 

 

[I’ll be real honest with you: I have no idea what makes this Paraguayan. I just know that I found this recipe and it sounded amazing and I had to make it.] Paraguayan Corn Bread Ingredients: 6 tablespoons of butter 1 large onion, finely chopped 1 2/3 cups of milk 2 cups cornmeal 6 ounces shredded mozzarella cheese 2 large eggs, separated Salt and freshly ground pepper Directions: Preheat the oven the 400 degrees. Using 1 tablespoon of the butter, grease a loaf pan. Melt 2 tablespoons of the butter in a large pan over low heat. Fry the onions in the butter for about 5 minutes, until they’re softened. Pour in the milk and stir until it’s heated, but don’t let it boil. Still stirring, add the cornmeal in a steady stream. Continue to stir until the mixture is smooth. Remove from the heat and stir in the cheese and the remaining butter. When both have melt, season the mixture with salt and pepper. Whisk the egg whites in a bowl until they hold their shape. Stir the egg yolks into the cornmeal mixture, then gently fold in the egg whites. Pour the mixture into the loaf pan (if the mixture fills almost the entire pan, don’t worry about it. The bread won’t rise too much.) Bake for 35-40 minutes, until a skewer inserted in the middle of the bread comes out clean.  Place the bread on a wire rack and allow it to cool a little bit.  Cut into slices and serve warm. Enjoy! <3

[I’ll be real honest with you: I have no idea what makes this Paraguayan. I just know that I found this recipe and it sounded amazing and I had to make it.]

Paraguayan Corn Bread

Ingredients:

  • 6 tablespoons of butter
  • 1 large onion, finely chopped
  • 1 2/3 cups of milk
  • 2 cups cornmeal
  • 6 ounces shredded mozzarella cheese
  • 2 large eggs, separated
  • Salt and freshly ground pepper

Directions:

  • Preheat the oven the 400 degrees. Using 1 tablespoon of the butter, grease a loaf pan.
  • Melt 2 tablespoons of the butter in a large pan over low heat. Fry the onions in the butter for about 5 minutes, until they’re softened.
  • Pour in the milk and stir until it’s heated, but don’t let it boil. Still stirring, add the cornmeal in a steady stream. Continue to stir until the mixture is smooth.
  • Remove from the heat and stir in the cheese and the remaining butter. When both have melt, season the mixture with salt and pepper.
  • Whisk the egg whites in a bowl until they hold their shape. Stir the egg yolks into the cornmeal mixture, then gently fold in the egg whites.
  • Pour the mixture into the loaf pan (if the mixture fills almost the entire pan, don’t worry about it. The bread won’t rise too much.)
  • Bake for 35-40 minutes, until a skewer inserted in the middle of the bread comes out clean. 
  • Place the bread on a wire rack and allow it to cool a little bit. 
  • Cut into slices and serve warm.
  • Enjoy! <3

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[Since I returned from Mexico the first time I went, I have been on a search to find good Horchata in the states. I have found some that is adequate, but none that lived up to my high expectations. I decided that it was time that I simply make my own. The process was much different than I expected, but the end product was well worth it. This Horchata is almost as good as the kind I had in Mexico.] Homemade Horchata Ingredients: 2&#160;1/4 cups of long-grain rice 3 cups of water 1&#160;1/4 cups whole raw almonds 3 teaspoons cinnamon Zest of 2 limes, finely grated 1/4 cup of sugar Directions: Pour the rice into a strainer and rinse under cool running water. Drain, and transfer the rice into a large bowl. Pour the water over the rice. Cover and soak for at least 2 hours, but preferably overnight.  Drain the rice, reserving the soaking liquid. Fill a large pot with water. Bring the water to a boil. Add the almonds, then turn off the heat. Let the almonds soak in the water for 10 minutes. Drain the water. The skin of the almonds will now be loose: pop each almond out of its skin and discard the skins. Put the rice into a food processor or blender and grind as finely as possible. Add the almonds to the processor or blender and grind the same way until finely ground. Add the cinnamon, line zest, sugar, and 2&#160;1/2 ups of the soaking liquid to the processor or blender. Combine until the mixture is smooth and the sugar is dissolved.  Serve in tall glasses full of ice. Enjoy. &lt;3

[Since I returned from Mexico the first time I went, I have been on a search to find good Horchata in the states. I have found some that is adequate, but none that lived up to my high expectations. I decided that it was time that I simply make my own. The process was much different than I expected, but the end product was well worth it. This Horchata is almost as good as the kind I had in Mexico.]

Homemade Horchata

Ingredients:

  • 2 1/4 cups of long-grain rice
  • 3 cups of water
  • 1 1/4 cups whole raw almonds
  • 3 teaspoons cinnamon
  • Zest of 2 limes, finely grated
  • 1/4 cup of sugar

Directions:

  • Pour the rice into a strainer and rinse under cool running water. Drain, and transfer the rice into a large bowl. Pour the water over the rice. Cover and soak for at least 2 hours, but preferably overnight. 
  • Drain the rice, reserving the soaking liquid.
  • Fill a large pot with water. Bring the water to a boil. Add the almonds, then turn off the heat. Let the almonds soak in the water for 10 minutes. Drain the water. The skin of the almonds will now be loose: pop each almond out of its skin and discard the skins.
  • Put the rice into a food processor or blender and grind as finely as possible. Add the almonds to the processor or blender and grind the same way until finely ground.
  • Add the cinnamon, line zest, sugar, and 2 1/2 ups of the soaking liquid to the processor or blender. Combine until the mixture is smooth and the sugar is dissolved. 
  • Serve in tall glasses full of ice.
  • Enjoy. <3

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[Cooking for my entire family is always a difficult ordeal. We all have difference dietary restrictions and incorporating all of them is a challenge. When planning my Mother&#8217;s Day meal, I decided that since I&#8217;m the only one who doesn&#8217;t eat meat, I would make jerk chicken for them. This left me with a need to find something that would serve as a main dish for me. I had been wanting to try this recipe for quite a while, and the flavors seemed to go perfectly with the rest of my dishes. The finished dished tastes quite a bit like tabbouleh that you can get in Mediterranean restaurants (which I love.) I will also add that my mom, who has never liked quinoa, LOVED this salad.] Quinoa Salad with Citrus Dressing Ingredients: 1 cup of quinoa 6 tablespoons of olive oil Juice of 2 limes Juice of 1 large orange 2 fresh green chiles, seeded and finely chopped (I used fresno peppers so that the spice would be more mild, but jalapenos would be awesome here.) 2 garlic cloves, finely minced 1 cucumber, peeled 1 large tomato, seeded and cubed 2 tablespoons chopped fresh mind Salt Directions: Put the quinoa in a strained and rinse it thoroughly with cold water. Pour the quinoa into a large pan and add enough water so that all of the quinoa is just covered. Bring this to a boil, then reduce the heat and simmer for 10-12 minutes, until tender. Remove from heat and leave it to cool. In a medium bowl, whisk together the oil and the citrus juices. Stir in the chiles and the garlic and season with salt. Cut the cucumber in half length-wise and, using a spoon, scoop out and discard the seeds. Cut into 1/4-inch slices and add them to the cooled quinoa. Add the tomato and mint and toss well to combine. Pour the dressing over the salad and toss again until well mixed. Serve and enjoy. &lt;3

[Cooking for my entire family is always a difficult ordeal. We all have difference dietary restrictions and incorporating all of them is a challenge. When planning my Mother’s Day meal, I decided that since I’m the only one who doesn’t eat meat, I would make jerk chicken for them. This left me with a need to find something that would serve as a main dish for me. I had been wanting to try this recipe for quite a while, and the flavors seemed to go perfectly with the rest of my dishes. The finished dished tastes quite a bit like tabbouleh that you can get in Mediterranean restaurants (which I love.) I will also add that my mom, who has never liked quinoa, LOVED this salad.]

Quinoa Salad with Citrus Dressing

Ingredients:

  • 1 cup of quinoa
  • 6 tablespoons of olive oil
  • Juice of 2 limes
  • Juice of 1 large orange
  • 2 fresh green chiles, seeded and finely chopped (I used fresno peppers so that the spice would be more mild, but jalapenos would be awesome here.)
  • 2 garlic cloves, finely minced
  • 1 cucumber, peeled
  • 1 large tomato, seeded and cubed
  • 2 tablespoons chopped fresh mind
  • Salt

Directions:

  • Put the quinoa in a strained and rinse it thoroughly with cold water. Pour the quinoa into a large pan and add enough water so that all of the quinoa is just covered. Bring this to a boil, then reduce the heat and simmer for 10-12 minutes, until tender. Remove from heat and leave it to cool.
  • In a medium bowl, whisk together the oil and the citrus juices. Stir in the chiles and the garlic and season with salt.
  • Cut the cucumber in half length-wise and, using a spoon, scoop out and discard the seeds. Cut into 1/4-inch slices and add them to the cooled quinoa. Add the tomato and mint and toss well to combine.
  • Pour the dressing over the salad and toss again until well mixed.
  • Serve and enjoy. <3

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Mother&#8217;s Day Dinner!Quinoa Salad with Citrus Dressing, Paraguayan Corn Bread, Steamed Asparagus, and homemade Horchata.All recipes coming tomorrow! 

Mother’s Day Dinner!
Quinoa Salad with Citrus Dressing, Paraguayan Corn Bread, Steamed Asparagus, and homemade Horchata.
All recipes coming tomorrow! 

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[Yesterday was a very rare rainy day here in Boulder, so whipping up a pot of soup was practically required. This soup is ridiculously easy and absolutely scrumptious!] Quick and Easy Black Bean and Beer Soup Ingredients: 2 tablespoons of olive oil 1 large or 2 medium yellow onions, chopped 1 tablespoon of minced garlic 1 tablespoon of chili powder (if you aren&#8217;t a big fan of spice, decrease the amount of chili powder a little bit.) 1 tablespoon of cumin 1 chipotle in adobo, seeded and very finely chopped 3 cups vegetable stock (preferably low-sodium) 1 cup of beer (I used Bud Light, but the kind you use is completely up to you.) Salt and freshly ground pepper 2 tablespoons lime juice (freshly squeezed is best here.) Sour cream Cilantro for garnish Directions: Put the oil in a large, deep pot over medium heat. When hot, add the onions and cook, stirring, until softened, about 5 minutes. Stir in the garlic, chili powder, and cumin and cook for another minute. Add the chipotle, beans, stock, beer, and some salt and pepper. Raise the heat to medium-high and bring the soup to a boil. Then, lower the heat to medium-low and cook, stirring occasionally for about 10-15 minutes. Add the lime juice and stir. Serve warm, topped with sour cream and fresh cilantro. Enjoy! &lt;3

[Yesterday was a very rare rainy day here in Boulder, so whipping up a pot of soup was practically required. This soup is ridiculously easy and absolutely scrumptious!]

Quick and Easy Black Bean and Beer Soup

Ingredients:

  • 2 tablespoons of olive oil
  • 1 large or 2 medium yellow onions, chopped
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chili powder (if you aren’t a big fan of spice, decrease the amount of chili powder a little bit.)
  • 1 tablespoon of cumin
  • 1 chipotle in adobo, seeded and very finely chopped
  • 3 cups vegetable stock (preferably low-sodium)
  • 1 cup of beer (I used Bud Light, but the kind you use is completely up to you.)
  • Salt and freshly ground pepper
  • 2 tablespoons lime juice (freshly squeezed is best here.)
  • Sour cream
  • Cilantro for garnish

Directions:

  • Put the oil in a large, deep pot over medium heat. When hot, add the onions and cook, stirring, until softened, about 5 minutes.
  • Stir in the garlic, chili powder, and cumin and cook for another minute.
  • Add the chipotle, beans, stock, beer, and some salt and pepper.
  • Raise the heat to medium-high and bring the soup to a boil. Then, lower the heat to medium-low and cook, stirring occasionally for about 10-15 minutes.
  • Add the lime juice and stir.
  • Serve warm, topped with sour cream and fresh cilantro.
  • Enjoy! <3

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[Throughout the years, I have spent a few weeks in Mexico City, and one thing that you find in nearly every restaurant you go to there is agua fresca (a type of fruit juice.) The flavors vary between restaurants and between seasons, but this drink is a Mexican staple. I have never been able to find agua fresca that comes anywhere near the quality that I have had in Mexico in the states, so I gave in and made my own. I am completely stoked about the way it turned out. It&#8217;s even better with a little tequila added.] Citrus Agua Fresca Ingredients: 12 limes 3 oranges 2 grapefruits (I used red grapefruits because I prefer the flavor, but white or pink grapefruit would work just as well.) 2&#160;1/2 cups water 5-7 tablespoons sugar, depending on your sweetness preference Directions: Squeeze the juice from the limes, oranges and grapefruits into a pitcher. Strain this mixture to get rid of any seeds.  Add the water and sugar and stir until the sugar is dissolved completely. Chill for at least 1 hour. Serve over ice and garnish with fruit wedges and mint leaves. Enjoy! &lt;3

[Throughout the years, I have spent a few weeks in Mexico City, and one thing that you find in nearly every restaurant you go to there is agua fresca (a type of fruit juice.) The flavors vary between restaurants and between seasons, but this drink is a Mexican staple. I have never been able to find agua fresca that comes anywhere near the quality that I have had in Mexico in the states, so I gave in and made my own. I am completely stoked about the way it turned out. It’s even better with a little tequila added.]

Citrus Agua Fresca

Ingredients:

  • 12 limes
  • 3 oranges
  • 2 grapefruits (I used red grapefruits because I prefer the flavor, but white or pink grapefruit would work just as well.)
  • 2 1/2 cups water
  • 5-7 tablespoons sugar, depending on your sweetness preference

Directions:

  • Squeeze the juice from the limes, oranges and grapefruits into a pitcher. Strain this mixture to get rid of any seeds. 
  • Add the water and sugar and stir until the sugar is dissolved completely.
  • Chill for at least 1 hour.
  • Serve over ice and garnish with fruit wedges and mint leaves.
  • Enjoy! <3

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Tostadas Ingredients: 2 tablespoons vegetable oil, plus extra for frying 1 onion, finely chopped 2 garlic cloves, chopped 1/2 teaspoon chile powder 14 ounce can pinto beans, drained 2/3 cup vegetable stock 1 tablespoon tomato paste 2 tablespoons fresh cilantro, chopped 6 corn tortillas Sour cream, cheddar cheese, salsa, etc to put on top Directions: Heat 2 tablespoons of oil in a heavy-based frying pan and fry the chopped onion for 3-5 minutes, until softened. Add the garlic and chili powder, and fry for 1 minute, stirring constantly. Add the beans. Pour the stock in and mix well. Mash the beans very roughly.  Add the tomato paste and chopped cilantro. Mix thoroughly and cook for a few minutes. Heat oil in a high-rimmed frying pan. One at a time, fry the corn tortillas for about 1 minute, turning once, then place them on a paper towel to drain. Put a spoonful of refried beans on each tostada, and add your choice of toppings. Enjoy. &lt;3

Tostadas

Ingredients:

  • 2 tablespoons vegetable oil, plus extra for frying
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon chile powder
  • 14 ounce can pinto beans, drained
  • 2/3 cup vegetable stock
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh cilantro, chopped
  • 6 corn tortillas
  • Sour cream, cheddar cheese, salsa, etc to put on top

Directions:

  • Heat 2 tablespoons of oil in a heavy-based frying pan and fry the chopped onion for 3-5 minutes, until softened. Add the garlic and chili powder, and fry for 1 minute, stirring constantly.
  • Add the beans. Pour the stock in and mix well. Mash the beans very roughly. 
  • Add the tomato paste and chopped cilantro. Mix thoroughly and cook for a few minutes.
  • Heat oil in a high-rimmed frying pan. One at a time, fry the corn tortillas for about 1 minute, turning once, then place them on a paper towel to drain.
  • Put a spoonful of refried beans on each tostada, and add your choice of toppings.
  • Enjoy. <3

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[Nachos are one of my all time favorite foods, and I love this recipe because it is a bit of a spin on the classic. Just as a warning, the tequila doesn&#8217;t cook off, so be careful serving too much of this dish to kids!] Queso With a Kick Ingredients: 4 fresh green chiles (I used poblanos, but whichever type of green chile you prefer is fine!) 1 tablespoon vegetable oil 1/2 red onion, finely chopped 5 cups grated Monterey Jack cheese 2 tablespoons crème fraîche (this is similar to sour cream, but has a less potent flavor. It is generally kept with the specialty cheeses or near the deli section) 2/3 cup heavy cream 2 firm tomatoes, peeled (to peel tomatoes, cut the bottoms off, then over them in boiling hot water, then them into cold water. After this, the skins will easily come off.) 2 tablespoons tequila (I used Milagro, but whatever kind you prefer is fine.) Tortilla chips Directions: Place the chiles in a dry frying pan over medium heat, turning them frequently until the skin blisters and darkens. Place the chiles in a large zip-lock bag and seal it to keep the steam in. Set this aside for 20 minutes. Carefully peel off the skins. Slit the chiles in half and scrape out the seeds. Dice the flesh of the chiles. Heat the oil in a frying pan. Saute the onion over medium heat for about 5 minutes, until it is beginning to soften.  Add the cheese, crème fraîche, and cream. Stir over low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Stir in the chiles. Cut the tomatoes in half and scrape out the seeds. Cut the flesh into small pieces and stir them into the sauce. Just before serving, stir in the tequila. Serve the warm queso with tortilla chips. Enjoy. &lt;3

[Nachos are one of my all time favorite foods, and I love this recipe because it is a bit of a spin on the classic. Just as a warning, the tequila doesn’t cook off, so be careful serving too much of this dish to kids!]

Queso With a Kick

Ingredients:

  • 4 fresh green chiles (I used poblanos, but whichever type of green chile you prefer is fine!)
  • 1 tablespoon vegetable oil
  • 1/2 red onion, finely chopped
  • 5 cups grated Monterey Jack cheese
  • 2 tablespoons crème fraîche (this is similar to sour cream, but has a less potent flavor. It is generally kept with the specialty cheeses or near the deli section)
  • 2/3 cup heavy cream
  • 2 firm tomatoes, peeled (to peel tomatoes, cut the bottoms off, then over them in boiling hot water, then them into cold water. After this, the skins will easily come off.)
  • 2 tablespoons tequila (I used Milagro, but whatever kind you prefer is fine.)
  • Tortilla chips

Directions:

  • Place the chiles in a dry frying pan over medium heat, turning them frequently until the skin blisters and darkens. Place the chiles in a large zip-lock bag and seal it to keep the steam in. Set this aside for 20 minutes. Carefully peel off the skins. Slit the chiles in half and scrape out the seeds. Dice the flesh of the chiles.
  • Heat the oil in a frying pan. Saute the onion over medium heat for about 5 minutes, until it is beginning to soften. 
  • Add the cheese, crème fraîche, and cream. Stir over low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Stir in the chiles.
  • Cut the tomatoes in half and scrape out the seeds. Cut the flesh into small pieces and stir them into the sauce.
  • Just before serving, stir in the tequila.
  • Serve the warm queso with tortilla chips.
  • Enjoy. <3

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Hello lovely followers!

I am terribly sorry for the severe lack of updates! I have been on a social networking hiatus. But, I am back now and more inspired than ever. Expect lots of updates over the next week, including some Cinco De Mayo recipes tomorrow!

As always, any requests or comments or questions can be placed here.

<3 Sam.

Homemade Granola Bars 

I often cringe at the price of a box of granola bars, but now I don’t have to wait for them to go on sale to enjoy them because I have found a cheap and tasty alternative: homemade bars! I hope you will enjoy them as much as I do!

Ingredients:

  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter, smooth or crunchy
  • 2 cups oats
  • 2 cups Original Special K Cereal (or Rice Krispies)
  • 1/8-1/4 cup flaxseed (I used about a 1/4, but would use less next time)
  • 1 cup of your favorite mix-ins (i.e. dried cranberries, pumpkin seeds, chocolate chips)

Directions:

  1. In a small saucepan, mix honey and brown sugar; cook over medium-high heat until sugar is completely dissolved, stirring constantly.
  2.  Once sugar is dissolved, remove from heat and stir in peanut butter.
  3. Mix oats, cereal, and flaxseed in a large bowl and pour honey/peanut butter mixture over dry ingredients, mixing well. 
  4. Once the dry mixture is well-coated, stir in mix-ins. 
  5. Press into a greased pan and refrigerate for 20 minutes before serving. 

~Drina

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