Author: thepeacrew

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Tomatillo salsa

The weekdays always feel like a whirlwind.. Why are there not more hours in the day? Well I guess there are somethings that we just cant change so that is why we make speedy recipes!

I made this salsa to go in my white bean chili {recipe coming soon}

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All you need is some green Tamatillos maybe 6… Green Cilantro.. Green jalapenos and onion, and garlic! So.. Go gather your veggies and lets get going!

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Recipe as follows:

Ingredients:

  • 1 LB Tomatillos, husks removed and rinsed
  • 2 Jalapenos
  • 2 unpeeled garlic cloves
  • 1/2 fresh cilantro
  • 1/4 cup diced onion
  • 1 TBS lime juice
  • salt and pepper to taste

Directions:

1.Place Tomatillios, onion, garlic and jalapeno on a baking sheet and dry roast ( I place my broiler on high and roast about 3 min on each side)

2. Place all ingredients in food processor and blend until smooth

Enjoy!! xoxo.

Recipe Source:  adapted from  Gimme some Oven 

Albondigas – Mexican meatball soup

You want spicy? I got spicy! This Yummy soup is packed with flavor and it pretty simple weeknight meal! It is inspired by my favorite cooking blog For The Love Of Cooking. 

 

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Recipe as follows:

Ingredients:

  • 1 LB ground turkey or beef ( I used ground turkey)
  • 2 Tablespoons fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon coriander
  • sea salt and fresh cracked pepper to taste
  • 2 tortillas ( I put in my food processor to break up)
  • 2 cups fresh salsa
  • 1 Chipotle pepper and some sauce from the can ( about a spoonful)
  • 1 quart chicken stock ( I got chipotle infused chicken broth)
  • 1 avacado
  • cojita mexican cheese crumbled

Directions:

1. Combine the ground turkey, cilantro, cumin, chili powder, oregano, coriander, tortillias, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands mix up and roll into little meatballs.

2. Add the meatballs to a lightly oiled poan and brown all over but not completely cooked through, about 4 to 5 minutes. Set aside.

3. Puree the salsa and chipotle peppers until smooth

4. In a soup pot, bloom the tomato paste for about a minute by stirring it around. carefully pour the salsa mixture and the chicken stock. Bring to a boil then add the meatballs and simmer over low heat about 20 minutes.

5. Top with fresh avacado, Cojita cheese and a sprig of cilantro.

Enjoy!! xoxo.

Recipe Source:  adapted from  For the love of Cooking 

Neapolitan Cupcakes

What better then to make a special treat on a random Tuesday? I often find that the weekdays can be so redundant! Work all day, pick the kids up, make dinner, do some laundry and homework.. Then its off to bed and ready to start another day. So I decided to throw in doing something fun together by whipping up these scrumptious treats!

Oh how I have been on a search for a delicious cupcake and oh how this one does not disappoint! I mean how can you go wrong with three different layer! Chocolate, vanilla topped with a yummy strawberry butter cream!

I hope you enjoy!

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Recipe as follows:

Ingredients:

Chocolate Cupcake:

  • 1/3 cup unsweetend cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup unsalted butter
  • 2 1/2 Tablespoon vegetable oil
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 1 cup flour

White vanilla bean cupcake

  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 7 tablespoons unsalted softened butter
  • 3/4 cup sugar
  • 1/2 vanilla bean seeds
  • 3 egg whites
  • 1/2 cup whole milk
  • 1/2 tsp vanilla extract

Strawberry buttercream frosting

  • 1/2 cup strawberry preserves
  • 3/4 cup butter ( This should be at room temp)
  • 2 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 4 drops of red food coloring ( this is optional)

Directions:

1. preheat oven to 450 degrees

2. Chocolate Cupcake: In a heat proof mixing bowl, whisk together cocoa powder and baking soda, then carefully add the boiling water and whisk until bubbling subsides and mixture is blended. Allow to cool. In a separate mixing bowl cream the butter, oil, sugar, vanilla and salt . Add in egg and egg yolk. Blend the cocoa mixture and heavy cream to butter mixture. Slowly mix the flour and blend until mixed.

3. Spoon an even layer into lined muffin tin and set aside

4. Vanilla bean Cupcake: Sift flour into a mixing bowl, add the baking powder and salt about 20 seconds. In another mixing bowl cream the butter and sugar with the vanilla bean until fluffy, In a separate bowl whisk together the milk, egg whites. slowly combine to cream mixture and add flour mixture.

5. dollop the vanilla bean mixture on top of the chocolate mixture and make in preheated over 15-18 minutes until cooked through. ( once cooked please allow them to be completely cooled before frosting)

Strawberry Buttercream:

1. add half cup of strawberry preserves with butter and mix until light and fluffy, slowly add the powdered sugar and vanilla and cream until creamy. Then pipe or frost your cupcakes!

Enjoy!! xoxo.

Recipe Source:  adapted from  Cooking Classy 

Chicken with sun dried tomato cream sauce

Howdy guys! Im back.. Sorry that I have been missing in action. I missed my blog and my posts and staging all the scrumptious food. But I have an apology recipe that is so good it will make up for my absence!

What is this recipe.. Crispy chicken with delicious creamy sun-dried tomato sauce. Its blissful!

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Recipe as follows:

Ingredients:

  • 4 bone in and skin on Chicken thighs
  • sea salt and fresh cracked pepper
  • 3 tablespoons butter
  • 3 garlic cloves minced ( i used a grater to mince mine)
  • 1/4 teaspoon red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup sundried tomato packed in olive oil
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon fresh chopped basil

Directions:

1. preheat oven to 400 degrees

2. Season chicken with salt and pepper, melt two TB spoons butter into an oven proof skillet over med high heat. Once pan is hot add chicken skin side down. I cooked about 3-4 min on each side. You want a nice golden brown skin. Set aside

3. Melt remaining butter to the same pan and add minced garlic and crushed red pepper about a min then add your chicken broth, cream, tomatoes and seasoning and cheese. simmer about 3-5 minutes over low heat. Return chicken to skillet and roast about 25-35 minutes until your chicken is cooked and reaches 175 degrees F

4. Serve with fresh basil, pasta and some veggies for a complete dinner!

Enjoy!! xoxo.

Recipe Source:  adapted from Damn Delicious 

Teriyaki Salmon

I was on a mission for a good salmon recipe. I went on a search and found numerous recipes some complicated, some saucy, some that took more time to prepare that what I had. When I stumbled on this recipe it made my mouth water and sent me right to my kitchen to get cooking.

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Recipe as follows:

Ingredients:

  • 4 good pieces of salmon fillets
  • 1/2 Cup teriyaki sauce ( Your favorite brand! )
  • Toasted sesame seeds for sprinkling

Directions:

  • 1. Combine Salmon fillets and teriyaki sauce in zip lock bag and marinate for 4-6 hours. 2. Once marinated pre-heat oven to 350 and bake in oven 25-35 Minutes ( depending on the size of your salmon filet
  • 3. Sprinkle with toasted sesame seeds and serve immediately

Enjoy!! xoxo.

Recipe Source:  MySoSofia Original 

Avocado Egg rolls

I am obsessed with avocados! So when I came across this recipe I had to give it a go! Fresh creamy avocado and sundried tomatoes and a tangy dipping sauce! count me in!

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Recipe as follows:

Ingredients:

Egg Rolls:

  • 2 large avocados, diced
  • 4 sundried tomatoes packed in oil, sliced
  • 1/4 cup red onion, diced
  • 1/2 jalapeno, finely diced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon lime juice
  • 8 egg rolls
  • 1 egg white

Cashew dipping sauce:

  • 1/4 cup oil
  • 1/4 cup cashews, chopped – I used my food processor
  • 2 tablespoons lime juice
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons honey
  • 1/4 cup cilantro, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon ginger, grated
  • chili sauce sauce as sriracha to taste ( about a tablespoon is what I used)
  • salt to taste

Directions:

 

  • Combine the avocados, sundried tomatoes, red onion cilantro and lime juice, spread the  mixture between the egg roll wrappers and roll them sealing with the egg white.
  • Heat oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy 3-5 minutes

Dipping Sauce

 

  • Combine the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor and blend until smooth

Enjoy!! xoxo.

Recipe Source:  Closet Cooking

Oven baked BBQ chicken

So I am not a grill master.. But I love me some BBQ! That is why when I came across this oven baked BBQ chicken this was the perfect recipe for me! I did change this recipe up a bit to fit my taste-buds. Hope you enjoy as much as we did!

 

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Recipe as follows:

Ingredients:

  • 3 cups BBQ sauce
  • 1/2 cup peach preserves
  • 1 Garlic clove
  • dash of hot sauce
  • 6 boneless skinless chicken breast ( Original recipe calls for bone in/skin on thighs)
  • Olive oil

Directions:

1. Combine BBQ sauce, Peach preserves, minced garlic and hot sauce in a medium saucepan over low heat 5-10 minutes

2. Preheat oven to 400 degrees

3. Drizzle olive oil over chicken and roast about 20 minutes remove and brush sauce over tops and roast another 7-10 minutes until cooked through.

4. Let stand 5-7 minutes before serving

Enjoy!! xoxo.

Recipe Source:  The Pioneer Woman

Rice krispie treats with sprinkles

 

 

 

 

 

I made these and I ate one.. Then two.. and maybe three if you keep my secret. Rice Krispie treats are not just for kids! So usually I am more of a cake girl.. Like a stick to your butt with fluffy frosting kinda gal! But maybe it was the sprinkles that sold me but these darn things were sure addicting!

 

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Recipe as follows:

Ingredients:

  • 3 Tbls butter
  • 1 10oz package of marshmallows
  • 6 cups Rice Krispies
  • 1/4 cup colorful sprinkles

Directions:

1. lighty butter a 9×13 pan

2. melt buttter over low heat, add marshmallows and stir until completly melted. Remove from heat.

3. Stir in Rice Krispies until well coated and then gently fold in sprinkles.

4. Press into pan and cut with cookie cutters for fun shapes!

Enjoy!! xoxo.

Recipe Source:  Mom on time out

Breakfast Potatoes

Life in the Ponce house can be quite busy, and breakfast is definitely not my strong suit! I seriously need a jug of caffeine to even open my eyes, let alone fry Potatoes? Flip a pancake? Nope, does not happen in our house. I admit it that 7 days a week my children are most likely eating a bowl of cereal or a poptart for breakfast. But these breakfast potatoes where sure worth spending a little extra time in the kitchen.. Now to make this a once a week occasion!

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Recipe as follows:

Ingredients:

  • 1 bag  Red Potatoes, Cut Into Chunks (  I think this was a 3 lb bag)
  • 2 cloves Garlic, Minced
  • 1 whole Onion, Peeled And Roughly Chopped
  • 1 whole Green Bell Pepper, Seeded & Chopped
  • 1 whole Red Bell Pepper, Seeded & Chopped
  • 1/4 cup Olive Oil
  • 1/4 stick Butter, Melted
  • 1 teaspoon Seasoned Salt
  • 1/2 teaspoon Cayenne Pepper
  •  Kosher Salt And Freshly Ground Black Pepper

Directions:

1. Preheat the oven to 425 degrees F.

2. In a large bowl, toss together the potatoes, garlic, onion, bell peppers, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

3 Put potatoes on a foil lined cookie sheet and  bake for 20 to 25 minutes, shaking the pan twice.

4. increase the heat to 500 degrees and bake until crisp and brown about another 10 minutes

5. Sprinkle with a little more salt and pepper to taste before serving

Enjoy!! xoxo.

Recipe Source:  The Pioneer Woman

What we are wearing:

I love weekdays off! I was able to clean my house, wash my car, take a 15 minute nap AND go to the park! I know what you are thinking.. living on the wild side! But this dress persnickety dress, paired with the Target ” Circo” moccasin boots and Joyfolie flower head band. This has to be one of my all time favorites! 44-4

Outfit details:

Dress: Persnickety

Boots: Target

Necklace: Gymboree

Headband: Joyfolie