Blog Archives

Novena de Aguinaldos, a Colombian tradition

12/16/2013

As a kid I was always looking forward to Christmas time. Of course the presents were a very important reason to like Christmas however in was not only about that. Getting together with the family during Las Novenas was just as important and it was fun.

Las Novenas are a set of prayers recited during the nine days before Christmas. Starting on December 16th thru the 24th (nine days = novenas) families get together to pray, eat and sign villancicos (Christmas carols). So each day you get together in a different house to celebrate and pray in honor of Virgin Mary, Joseph and Baby Jesus.

This tradition is similar to Las Posadas in Mexico, although the food we serve in Colombia is different. We usually have buñuelos, natilla, and of course traditional Colombian appetizers (empanadas, papas rellenas, pandequesos etc)

If you get to visit Colombia during this time of the year make sure you get to observe one of the novenas. I am sure you will not be disappointed.

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Cocktails with milk. Got milk? Toma Leche!

12/15/2013

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Disclosure: I was invited to an event to try some cocktails made with milk. All opinions expressed are my own.

Milk: Shake It, Stir It, Bottoms Up!

I attended an event to try some new cocktails recipes using milk. The event took place in a very nice Italian restaurant located on Venice Beach. Scopa Italian Roots, just opened its doors back in November and the place is stunning, with a great location and decorated in a very nice way.

After a few appetizers we started learning about cocktails with milk. If you are my reader, you should now by now that I am from Colombia. Back home we used milk for cooking a lot. So one of the owners of Scopa Italian Roots is of Colombian heritage and he is working with the campaign Got Milk. He created some cocktails with milk and latin fruits that I am pretty sure you are going to enjoy. Here are some of the creations of Pablo Moix

Brandy Alejandro

Ingredients:

Ice cubes
20 oz brandy or cognac
10 oz milk
10 oz white cacao liqueur
Nutmeg for garnish

Directions
Stir ingredients gently in punch bowl. Serve in festive glass over ice. Garnish with nutmeg

Rumba de Moix

Ingredients

Ice cubes
2 oz light rum
2 oz coffee liqueur
2 oz cola
8 oz milk

Directions
In tow tall glasses, build drinks over ice. Add rum, then coffee liqueur, then cola. Top with milk.

Champola de Guayaba (Guava) withtequila

Ingredients

Ice cubes
6 oz milk
6 oz guava nectar
4 teaspoons sugar
1 lemon juiced
4 oz reposado tequila

Directions: Blend with light ice and serve on the rocks. Garnish with seasonal fruit.

Batida de Maracuya (passion fruit) with tequila

Ingredients

Ice cubes
7 oz sweetened condensed milk
6 cups milk
6 oz passion fruit puree, the pulp of 4 passion fruits or 12 oz of can of passion fruit juice
8 oz coconut cream
2 cups tequila

Directions
Flash bend ingredients with light ice. Pour in a pitcher and then serve individually on the rocks.

During the event, we also enjoyed a delicious dinner from Scopa. It was a fun night. I am thinking of taking my family down soon for some yummy Italian food.

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Creating Mexican food for the Holidays with Las Palmas Sauces (part two)

12/13/2013

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Disclosure: I was invited to a dinner to try the Chef Creation with Las Palmas Sauces, however all opinions expressed are my own.

In part one I shared other delicious recipes using Las Palmas Sauces that I tasted while attending an event at Frida Mexican Cuisine. Here there are some other good recipes perfect for holiday or any other party dinners.

Pechugas de Pollo Rellenas de Queso (Chicken Breast Stuffed with Cheese)

Serves 4

Ingredients

½ cup plus 3 tbsp. of vegetable oil, separated
6 garlic cloves, minced, separated
½ medium onion plus 2 tbsp., chopped, separated
3 cup of fresh spinach
2 tsp. of chicken bouillon seasoning
1 tsp. of salt
1 tsp. of ground pepper
4 chicken breasts halves
1 cup of Monterrey Jack cheese, shredded
1 ½ cup of flour
4 eggs, lightly beaten
2 cup of bread crumbs
2 bay leaves
1 tsp. of fresh thyme
1 (28oz.) can of LAS PALMAS® Red Chile Sauce
1 cup of tomato puree

Directions

Preheat oven to 300F.
In a skillet, heat 2 tablespoons of oil over medium high heat; add garlic and onions and sauté until translucent (about 3 minutes).
Add spinach, bouillon seasoning, salt and pepper; sauté until spinach is just wilted, about 2 minutes. Remove from heat and allow to cool.
Place each chicken breast half between two sheets of heavy-duty plastic wrap, using a meat mallet or rolling pin, flatten to 1/4-inch thickness.
Spread ¼ cooked spinach mixture and ¼ cup shredded cheese onto 2/3 of chicken breast, leaving a clean border around without filling.
Roll chicken breast tightly starting with filling side first, making sure no filling spills out.
Lightly coat rolled chicken breast in flour, eggs and bread crumbs.
Heat ½ cup oil in a large skillet over medium high heat. Brown breaded chicken breast for about 1 minute on each side.
Place browned chicken in a baking sheet and bake for 10 to 5 minutes, until the center of breast reads 165F.
In a medium sauce pan, heat 2 tablespoons oil on medium high. Add 2 garlic cloves, 2 tablespoons chopped onion, bay leaves and thyme. Stir and cook for about 5 minutes until onion is translucent.
Pour cooked spice mixture into blender, add Red Chile Sauce and puree until smooth.
Heat two tablespoons oil into same sauce pan on medium high heat; pour chile sauce mixture, add tomato puree, salt and 1 cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed.
Top chicken breasts with red chile sauce and serve.

Enchiladas Tapatias

Serves 4

Ingredients

¾ cup vegetable oil, separated
4 cloves garlic, halved
½ medium onion, roughly chopped
1 tsp. fresh thyme
4 bay leaves
6 peppercorns
2 cups of tomato puree
1 (28 oz.) can LAS PALMAS® Medium Red Enchilada Sauce
2 tsp. of salt
12 corn tortillas
3 cup of Monterrey Jack (or Mozzarella) cheese, shredded
1/3 cup of sour cream
¼ cup of scallions, diced

Directions

Preheat oven to 350F.
In a medium sauce pan, heat 2 tablespoons of oil on medium high. Add garlic, onion, thyme bay leaves and peppercorns. Stir and cook for about 5 minutes until onion is translucent.
Pour cooked spice mixture into blender, add Red Enchilada Sauce and puree until smooth.
Heat two tablespoons oil into same sauce pan on medium high heat; pour enchilada sauce mixture, add tomato puree, salt and 1 cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed.
In a skillet, heat ½ cup of oil over a medium heat; cook tortillas for about 5 seconds on each side.
Place cooked tortilla in a baking sheet, add ¼ cup shredded cheese to center, roll (seam side down) and continue with rest of tortillas and filling.
Pour remaining sauce over enchiladas and sprinkle cheese on top.
Bake for about 10 minutes or until cheese is bubbling; allow to cool.
Before serving, drizzle with sour cream and top with scallions.

I am glad I have this yummy recipes because now I can prepare some Mexican food without having to worry about the taste and the sauce preparation. I can prepare the dishes saving some time using Las Palmas Sauces.

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Happy Holidays at Knott's Berry Farm #MerryFarm

12/12/2013

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Disclosure: I received complementary tickets for the park, however all opinions expressed are my own.

Even though it was a cold rainy day we had so much fun at Knott's Berry Farm. And during this time of the year the fun is not only with the famous thrill rides but also with family friendly activities and kids of all ages can enjoy.

Knott's becomes Merry Farm and this year they have Santa's Cabin where you can keep warm inside and enjoy some treats and you can also take a picture with Santa.

They also have what I consider my favorite show. It's Christmas, Snoopy. I love the songs, dance and of course the ice skating tricks.

Christmas aboard Engine 41 is also a great ride. The Holiday decorated train takes you around the park and have some folks that will interact with you and even sign some Christmas Carols with you.

Knott's has so much to offer so now that my son is going to be on winter break we will be for sure visiting the park again. There is just so many different things to do and it is always fun. Plus the food is delicious.

For more information and to buy tickets visit Knott's website.

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The Fresh Market opens it doors at Santa Barbara today

12/11/2013

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Disclosure: I was invited to a store sneak peek tour, however all opinions expressed are my own

Santa Barbara is welcoming a new store. Today, December 11, 2013 at 8:00 The Fresh Market open its doors with their friendly environment and fresh and quality perishables.

The 152th store is located at 222 North Milpas Street in Santa Barbara will have their traditional “Cracking of the Parmesan,” a gourmet version of the traditional ribbon-cutting event at 8:00 am

The new store will have different grand opening events, that include free sample-sized bag of coffee and a free reusable shopping bag to the first 1,000 customers, food sampling stations from 9 a.m. to 7 p.m., and chef demonstrations from 10 a.m. to 7 p.m. (Chef demonstrations and sampling will continue through Saturday)

The Fresh Market will donate at least five percent of grand opening day sales to its national charitable partner, Share Our Strength®, in support of its No Kid Hungry campaign, which is working to end childhood hunger in America by ensuring all children get the healthy food they need, every day.

What you need to know about the store:

Their produce is Non-GMOs (except for Papayas) and you can find organic options.
They have local produce
They carry grass fed meat
Great variety of cheeses
Smoothie and Gelato station