Rice Treats

This are a must snack for kids (and for adults too I must confess) they are really simple to make and taste amazing! The browned butter gives them that wonderful extra and the little bit of coarse salt brings the flavor up. 

I used chocolate rice puffs mainly because I couldn't find normal ones and the result was pretty darn good so I am guessing you can also use this recipe with any other kids cereal (will have to try this theory out!).

You can cut them in little squares or bars or use a cookie cutter to make nice little shapes for a party or a cute treat for the little ones.

You can storage them in a sealed container for up to a week (or maybe 2 but no longer, they'll get soggy).

Ingredients:

• 100g unsalted butter, plus extra for the pan
• 200 g bag marshmallows, chopped
• 1/4 teaspoon coarse sea salt
• 6 1/2 cups Rice Krispies cereal (I used Choco-Krispies)

1. Butter (or coat with non-stick spray) a small square cake pan.
2. In a large pot, melt butter over medium-low heat. It will first melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do.
3. Don’t take your eyes off the pot, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
4. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows (I chopped them to make them easier to melt). The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Don't worry if the mixture looks a bit gluey it is supposed to be this way to hold in the rice puffs together.
5. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan.
6. Let cool, cut into squares or bars and get ready to meet your new best friends.

Original recipe: Smitten Kitchen

BBQ Pasta Salad

The sun is finally here! It is time to take the old BBQ out and have some nice barbecue and grilled meat, and what better side dish is there than a nice pasta salad? This is a really fresh combination of pasta, avocados and tomatoes. It goes pretty much with everything, it is child friendly and really easy to make. I usually make it way in advance but add the avocados at the last moment so they don't get brown.

You can add any other fresh herbs but I find that dill works really good with the avocados and gives it a really fresh taste.

Ingredients

• 6 slices bacon, chopped into medium-small  pieces
• 250g cooked and cooled pasta (I use fussily)
• 1/2 cup mayonnaise
• juice of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
•  1 teaspoon fresh dill (you could also use dry one)
• 1 cup halved cherry tomatoes
• 1 avocado pitted and cubed

Directions:

1. Cook bacon until crisp. Transfer to a paper towel lined plate.
2. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
3. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. 
4. Refrigerate for 30 minutes and serve.

Jalapeño Chicken

I love spicy food (what a shocker right?) and this recipe combines all my favorite flavors: bacon, chicken, jalapeño and cheese! 
What is great about this recipe is that you can add/leave out some peppers to your own taste and the flavors still work together.
It can also work for kids by letting the sause on the side or making a simple cheese sauce instead. 

Ingredients:

• 3 Chicken Breasts
• A Sprinkle of Cumin per Breast
• A Sprinkle of Chili Powder per Breast
• A Sprinkle of Salt per Breast
• 2 Cloves of Garlic, Minced
• 3 jalapeño peppers, seeded and chopped
• 120g of Cream Cheese
• 1 Cup of Chicken Broth
• 3 Slices of Bacon
• 3/4 Cup of Shredded Cheddar 
• 1 Tbsp of Fresh Cilantro, chopped + more for garnish

Directions:

1. Fry bacon until crisp. Sprinkle chicken with seasons. Remove bacon to paper towel-lined plate to absorb the excess fat.
2. Add the chicken to the skillet. Cook turning every few minutes, until juices run clear and it is no longer pink. Remove and keep warm. 
3. Add chopped jalapenos to the skillet and cook for a couple of minutes, add the garlic and cook until fragrant. Add the chicken broth and  bring to a boil. 
4. Add cream cheese and stir until smooth. Stir in shredded cheese and bacon until the cheese is melted. Turn off heat and stir in cilantro. 
5. Serve chicken on a bed of Mexican rice and topped with sauce. Garnish with additional cilantro or guacamole if desired.

Original recipe by: mommiecooks.com

Chorizo-Tomatoes Salad

I have been wanting to try this salad for a really long time, and even when the ingredients couldn't be more simple I just kept forgetting to make it, but I have to say that it was worth the wait! It is a great combination of simple flavors and chorizo happens to be one of my favorite foods so I knew  I would love it! This is a bit of a ‘throw it all in’ type salad so use the quantities you fancy! It’s basically a combination of ingredients with a vinaigrette dressing, but the flavours combine so well that you can’t go wrong!

Ingredients:

• 1 chorizo sausage in slices
• 3 ripe tomatoes – roughly chopped
• 6 cherry tomatoes, halved
• 3 spring onions or shallot chopped
• salt and pepper to taste
• olive oil 
• sherry vinegar (or red wine vinegar) 
• fresh flat-leaved parsley
• 2 cloves of garlic
• 1 cup Goat cheese crumbled (you can also use feta cheese, it works good too)

Directions:

1. Fry the slice chorizo with olive oil. Stir and leave to crisp.
2. Put the tomatoes into a bowl with a pinch of salt and pepper, olive oil and a splash of vinegar.
3. Sprinkle over the chopped parsley, toss together, and leave to the side. 
4. Once the chorizo is getting crispy add you sliced garlic. As soon as you can smell it, and before it burns, remove the pan from the heat and add a splash of vinegar to stop the cooking process. 
5. Spoon the sausage and its oil over the tomatoes.
6. Toss and serve immediately. while the chorizo is still hot. 

Original recipe from Jamie Oliver

Zucchini filled Chicken Rolls

If you have kids, you know how hard it can be to introduce them to new food, specially vegetables. It doesn't matter how many planes you try to fly into their mouths; they don't care how much you seem to love and enjoy the new food in front of them: you can eat all of it for all they care and don't even try to put any veggies in their plates: that alone can start WWIII! So you always have to find ways to "hide" those little things they don't want to eat but that are actually good for them.

This recipe is excellent for that little trick! The cheese masks the veggies and because it is breaded they just love it! You can substitute the zucchini for broccoli, spinach or pretty much any other "problem food".

Ingredients:

• 2 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 1/2 cups zucchini, shredded
• 1/4 cup Parmesan cheese 
• 3/4 cup shredded mozzarella
• salt and pepper to taste
• 4 chicken breasts halved and flattened
• 1/2 cup breadcrumbs (seasoned with 1/2 teaspoon each: oregano, basil, parsley, garlic  and onion powder) 
• Juice of one lemon
• salt and fresh pepper
• olive oil or non-stick spray 

Directions:
-Wash and dry chicken, season with salt and pepper.  
-Preheat oven to 220°C. 
-Lightly spray a baking dish with non-stick spray or olive oil.
-In a large pan, heat 1 tablespoon oil on medium heat and saute garlic until golden.
-Add zucchini, 1/4 cup parmesan cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. 
-Add mozzarella cheese and mix to combine once cold.
-Lay chicken down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each. Loosely roll each one and keep seam side down.
-Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine 1 tablespoon olive oil, lemon juice, and pepper in another bowl.
-Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish. 
-Repeat with the remaining chicken. When finished, lightly brush with olive oil or oil spray. 
-Bake 25 - 30 minutes. Serve warm.






Original Recipe: Skinnytaste.com

5 de Mayo Fiesta

I have to admit I have never really celebrated 5 de Mayo, I was born and raised in Mexico and to me it was just a free day from school and work, sure, I know the history about the Battle of Puebla and what it means for Mexico, but we just never really celebrated it, in fact I believe it is more celebrated abroad (specially in the USA) than in my own country. 

But now that I have a little one it is a great excuse to share with him a bit of mexican culture and traditions, as well as some nice mexican food. So here are some recipes to get into the mexican mood, enjoy and provecho! 

Sopes de Chorizo

Mexican sopes are some sort of cousins to the tortillas. Sopes are made with the same ingredients as tortillas. However, their size and thickness is much different. Sopes are smaller that tortillas in diameter. In fact, the are only about 7.6cm across. Furthermore, they are significantly thicker than tortillas. Despite their difference in shape and scale, sopes are used in a manner that is quite similar to tortillas. Like tortillas, they can be filled with cheese, beans, avocado, guacamole, salsa, pico de gallo, chorizo, and chicken, to name a few of the most popular fillings. They are great for lunch or snacks for a mexican themed party, but you can also have them as side dish. 
You will need a tortilla press to make the sopes, but if you cannot find one you can the bottom of use a glass jar to flatten the dough. 

Ingredients:

For the sopes:

• 2 cups corn flour or masa harina
• 4 tablespoons all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups warm water
• Vegetable oil (canola) for frying

For the filling:

• 1 can fried beans warmed
• 100g chorizo cooked and drained
• 75g Queso fresco (or low salt feta) crumbled

Directions:

1. Mix the masa harina, all-purpose flour, baking soda and salt in a large mixing bowl. 
2. Gently add the warm water and mix slowly until the masa is consistent and without clumps. You may have to add more warm water if you find that it is difficult to form the sopes with your hands.
3. Start rolling the dough in your hands and make each of the sopes from a ball of dough around the size of a walnut. Make all of the balls in advance and cover them with plastic wrap to avoid drying out.
4. Place a damp towel on your kitchen counter. Place each ball of dough in your hand and gently press it flat until it is the size of a golf ball. Put the ball of dough on the damp towel when you are finished.
5. Flatten each ball of dough further with the bottom of a glass bottle or a tortilla press until the sopes are roughly 6-7cms in diameter. Raise a little border around the sopes to hold the filling in.
6. Heat a frying pan over a medium heat and add enough canola oil so that the bottom of the pan is coated completely.Place each of the sopes into the frying pan and cook them for about a minute on each side, or until they are golden brown. 
7. After you have cooked each of the sopes, place them on paper towels or a clean towel to soak up the excess oil.
8. Wait until the sopes are cool enough to handle and spread a thick layer of beans on them, sprinkle with some chorizo, cheese and lettuce. Serve with salsa and guacamole.

Tortilla Soup

Tortilla Soup or Aztec Soup is one of those WOW dishes for me, it is so rich and tasteful, not to spicy but with some kick, with crunchy tortillas and nice creamy avocado: I just love it! It is a really old recipe that has managed to still be present at mexican tables. The original version has no chicken, carrot or zucchini but I added it to make it richer and yeah, to "hide" veggies for the kids. (but you can leave them out to make it more traditional)

Ingredients:

• 4 medium tomatoes
• 1 small onion, chopped
• 1 garlic clove, peeled
• 4 teaspoons canola oil
• 1 boneless skinless chicken breast
• 1/8 teaspoon salt
• 1/2 kilo corn tortillas 
• 2 tablespoons chopped carrot
• 2 tablespoons chopped zucchini
• 1 tablespoon minced fresh cilantro
• 3/4 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup chicken broth
• 2 tablespoons tomato puree
• 1-1/2 teaspoons chopped seeded jalapeno or ancho pepper
• 1 bay leaf (if you can get some epazote use it instead)
• 1/4 cup cubed avocado
• 1/4 cup shredded Fresco cheese or some monterrey Jack
• Sour cream for garnishing

Directions:

1. Brush the tomatoes, onion and garlic with 1 teaspoon oil. Roast close to the heat for 3-4 minutes on each side or until tender. Peel and discard charred skin from tomatoes; place in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth.
2. Sprinkle chicken with salt and pepper to taste; bake for 5-6 minutes on each side. 
3. Cut the tortillas in fine strips.
4. In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned, careful not to burn them; remove and set aside on a paper towel.
5. In the same pan, cook the carrot, zucchini, cilantro, cumin and chili powder over medium heat for 4 minutes. 
6. Stir in the tomato mixture, chicken broth, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
7. Cut chicken into strips and add to soup; heat through. Discard bay leaf. Add the tortilla strips.
8. Garnish with the avocado slices, sour cream and cheese before serving.

Green Sauce Chicken Tamales

Tamales are a favorite comfort food in Mexico, eaten as both breakfast and dinner, and often accompanied by hot atole or champurrado, maize-based beverages of indigenous origin. Street vendors can be seen serving them from huge, steaming, covered pots called  tamaleras.

The most common fillings are pork and chicken, in either red or green salsa or mole. Another very traditional variation is to add pink-colored sugar to the corn mix and fill it with raisins or other dried fruit and make a sweet tamale (tamal de dulce). This recipe is for chicken soaked in a medium spicy green tomato sauce, and even when it does take some time (and patience) to prepare them, they are really worth it!

Ingredients:

For the Dough

• 1 1/2 cup chicken broth
• 2 cups masa harina
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup vegetable shortening or lard
• 1 cup dried corn husks (not sweet corn)
• 1 cup sour cream

For the filling

• 220g dried corn husks (outer shell of the corn to wrap the tamales in)
• 450g tomatillos rinsed (green tomatoes)
• 4 serrano chiles chopped
• 4 garlic cloves minced
• 1 1/2 tablespoons vegetable oil
• 2 cups chicken broth
• 4 cups shredded cooked chicken
• 2/3 cup fresh cilantro chopped
• salt and peper to taste

Directions:

Filling:

1. Soak the corn husks in a bowl of warm water utnil they are completlty covered and allow them to get soft 9anything from 3 hours to a day).
2. Broil the tomatillos until they blacken in spots turning once, about 5 minutes per side. Once soft transfer them to a food processor or blender and mix until smooth (you can also use canned tomatillos, and mix them directly with a little bit of their water)
3. Add the chiles and garlic and mix well.
4. Heat oil, add the tomatillos and cook for a few minutes, reduce the heath and allow it to reduce to a thick sauce. Season to taste with salt and pepper.
5. Stir in the chicken and cilantro to the sauce, cover and set aside.

Dough:

1. Beat the shortening or lard using an electric mixer, add 1 tablespoon of broth until fluffy.
2. Combine the masa harina, baking powder and salt. Stir into the shortening mixture adding more broth to form a somewhat spongy dough.

Preparing the Tamales:

1. Spread the dough out over the corn husks to 3cm thickness.
2. Place one tablespoon of chicken mixture into the center.
3. Fold the sides of the husks in toward the center and place in a steamer (you can also tie the ends on both sides to prevent the filling from coming out).
4. Steam for an hour and serve warm.