Delicious Appetizer - Battered Cauliflower

Hello everybody, here I am ... working hard at being a wife, mom, choir member, church member, community member, and every single role I have... I do enjoy my "blogger" role as well! But I've had to make sure all my priorities are in order and there's so much to do that my blogging has taken a toll! I do need to keep it up though because it's my very way of expressing myself, it's a personal outlet... I just LOVE IT and love you all! (or like they say here in the South... "y'all")

Today I want to share with you a delicious, inexpensive and great way to make a delicious appetizer or side dish... in Spanish we call it "Coliflor lampreada" (which I guess the closest translation would be "battered cauliflower") ... My husband is not a big fan of cauliflower but he LOVES, LOVES, LOVES this dish! He eats the cauliflower florets like if they were chips when I make it like this... and last night (he had it for dinner) and even said: "I wish my mom could've tried this" (she passed away before I met him) so I know it's a huge compliment...

So here goes MY battered cauliflower recipe... it's very basic and you can get creative with it... adding some herbs to the batter, etc...

Here's how I make it:

Coliflor Lampreada

Yield: 4 servings

Ingredients:

• 1/2 cauliflower (steamed or boiled just until fork tender but not falling apart on its own)
• 2 eggs (divided)
• 1 1/2 cups of flour
• 1 tsp. garlic powder
• 1/2 tsp. black pepper 
• 2 tsp. salt
• About 2 cups of vegetable oil (I prefer Nutrioli soybean oil for this)

Directions:

• When the cauliflower has been cooked and cooled divide it in small florets, season them with some salt and black pepper.
• Mix flour, garlic powder, 1/2 tsp. black pepper and 2 tsp. salt together, coat the cauliflower florets with the flour mixture, set aside the "floured florets"
• In a mixer bowl, with the whisk attachment, whisk the egg whites on high speed until stiff peaks form, with the mixer still running on high add the egg yolks one at a time and keep mixing until you have a spongy looking yellow batter. 
• While the eggs are mixing pour the 2 cups of oil (or more if needed) in a wok or a big saucepan at medium/high heat until it's very, very hot (ready for deep frying)
• Add the cauliflower to the egg batter making sure the egg is perfectly covering all the cauliflower.
• With a  spoon carefully place the battered cauliflower florets in the oil (don't throw them or hot oil will splash) and just turn it to make sure all sides have a nicely golden color (you can do 4 or 5 florets at a time, don't do them all at once so you can handle them properly and make sure they all are evenly fried)
• Place the florets on paper towel to remove the excess of oil. Serve immediately.

Enjoy!!!

© Paloma K.

Candied Sweet Potatoes - Two Ways!

 Ok... Thanksgiving is pretty much over us, I just came back from doing Thanksgiving Grocery Shopping! Oh wow! Expensive! and I am trying to keep it simple!

So I know I haven't gone through my whole Menu and shared all of my recipes with you... but here I am ... This time I am bringing two recipes on how to make candied sweet potatoes... I don't like sweet potatoes, so they are not even on my menu, but I know this is a "Thanksgiving Staple" and a favorite of many

These recipes were shared with me by two of hubby's aunts... Auntie Sally (you've heard a lot about her here!) and Auntie Janet, well, she sent me Grandma's recipe. I trust them both with their recipes but this seems to be a dish where "the sisters" disagree! LOL! .. I am sure they are both great (If you like sweet potatoes)

So... here they are! Choose your favorite:

Auntie Sally's Candied Sweet Potatoes: (** Original Notes by Auntie Sally)

Ingredients:

• 6 medium yams
• 1/2 c. brown sugar
• 1/2 c. Karo syrup
• 1/4 c. butter

Directions: 

•  Preheat oven at 375F. Bake yams until fork tender (not too tender,they'll fall apart) about 25-30 mins.  Peel and cut into pieces 2x2 or so.  Layer in a baking dish, 8x8 or larger depending on how much you have, single layer is best.

• In the meantime combine sugar, syrup and butter and bring to a boil.  Reduce to low heat and simmer 5 min. Stir occasionally.
• Pour syrup mixture over potatoes and bake, about 50 minutes basting 1 or 2 times.

** I do cover with foil and remove it in the last 5-10 minutes.

• They should have a nice glazed look, not crispy.

**I definitely bake them and don't put them in a slow cooker or anything like that.  I think the texture and richness is not obtained unless they go in the oven.  There may be a discrepancy among the aunts on that.

-------------

Grandma Shirley's Easy Candied Sweet Potatoes (**Original Notes by Auntie Janet)

 ** Here is the recipe for the sweet potatoes that Grandma gave me.
 

Ingredients:   

•  3- 16oz cans whole sweet potatoes (drained) slice into nice size pieces if you need too.
•  3/4 cup packed brown sugar
•  3/4 cup dark corn syrup
•  6 Tablespoons butter

Directions:

•  Drain the sweet potatoes and put into a 13x9" pan.  Heat the brown sugar, dark corn syrup, and butter bring to a boil.  Simmer stirring for 5 minutes. Pour syrup over sweet potates and bake for 30 minutes. I baste the sweet potates with the syrup after 15 minutes just to keep the tops of the potates from drying out.   

 **    Love Auntie Janet

 Aren't they great? Ah! I love hubby's family! And I love it that they all took the time last Thanksgiving to share all this with me! I am respecting their secrets though... I am only sharing the recipes that I know they don't mind sharing... those recipes that I was told: "This is just for your eyes" well... it's stayed that way!

I hope you like these recipes, let me know which one you picked!

© Paloma K.

Thanksgiving Menu - Cranberry/Orange Relish

Hello dear friends, sorry I've just been posting and not commenting much, the life of a wife, mom (cook and baker go here too) and blogger sometimes can be hectic! You  know I love being here and I love commenting/replying! I am trying! really! I hope you still mentioned coffee somehow on any of your posts of the week to be able to link back and link up to our party on Friday! It's going to be a big party! You'll see! We'll be having a "double celebration" and you know that at least I try to always tweet the posts that link up with us!... So... keep coming back! I'll always try to have something special for you!

Today I thought I would continue with my Thanksgiving Menu that I've been sharing with you... The next item on My Menu would be mashed potatoes and gravy... I don't think I need to tell you how to make classic mashed potatoes... all I can say is that.... ehem... well... I don't make my gravy from scratch! Remember I am talking about a 'stress-free Thanksgiving Dinner' where the host/hostess can enjoy as well! so ... if you feel there's something you'd rather just buy already made, go ahead and buy it!' I do prefer things from scratch.... all I am saying is that if there is something, anything, that would cause you to stress out... don't do that... like Beth Moore would say: "Do what blesses, not what burdens"!

So... the next item on my menu is a delicious, really delicious Cranberry/Orange Relish... we prefer that to the cranberry jelly ... but it's your choice! I hope you do try it! It's really yummy and super easy to make! I got this recipe from Auntie Sally (Hubby's aunt) and I am happy to share it with you (just her sugar cookies recipes I am not allowed to disclose )

From left to right: Auntie Janet, Grandma Shirley, Auntie Amy, Auntie Sally.

*Auntie Sally's Cranberry - Orange relish*

 

I don't even know why I've never actually taken a good picture of this deliciousness! But this relish is the one in the center there!

Yummy stuff!

 

Ingredients: 

(Yield: about 3 1/2 cups, plenty for many!)

4 cups fresh cranberries

1 orange (peel and pulp)

2 cups of sugar

Directions:

Finely chop 4 cups cranberries and 1 orange (peel and pulp) in food chopper or processor.  

Stir in 2 cups sugar.  Cover; refrigerate at least 3 hours (overnight is better).

Enjoy!

© Paloma K.

ThuRsday - Reminder, gReatfulness and Recipe!

Hello everybody! As I mentioned I've been pretty busy, there are some things I just need to nip in the bud here, so hang in there with me as I find the time to "juggle it all" and make time for my blogging! But here I am... trying to keep you updated and bring you something special each time!

So... I wanted to remind you of tomorrow's Coffee Friday! It's going to be gooooood! We do have a special featured blogger that's prepared a delicious treat for all of us! She is creative and ... well... I don't want to give it all away... but you won't want to miss it! I hope I see my "regulars" here and then some new faces too linking-up to our Party!

Also, I wanted to share with you a little quote I found that Oprah Winfrey said; although, if you know me you know I am not an "Oprah" fan... actually I don't even think I've ever watched any of her shows... but anyway... I thought this quote was a great one:

"Be thankful for what you have and you will end up having more. But if you concentrate on what you don't have, you'll never, ever have enough." - Oprah Winfrey

So true! I am just trying to get us in the mood for Thanksgiving and just keep that in mind when that day arrives, Thankfulness is an "on-going" attitude, something that can't just bloom if we never planted and watered it! It's something we must feed every day so it can finally display and reveal itself in the form of fruits that bless those around us! -woah! I guess I was more inspired than I thought-

And now... in the same Thanksgiving spirit... and going through my Thanksgiving Menu I will start to share those recipes with you so you can add to your own menu or just try them whenever you feel like it... Let's start from the beginning, shall we?

Deviled Eggs!

Yes... deviled eggs, are a tradition on hubby's Family Thanksgiving Dinner! Auntie Amy (hubby's auntie) lived in Texas for a long while, so there's always some "Southern Flair" in her kitchen, and Thanksgiving is no exception! so she incorporated "Deviled Eggs" to the Menu and so did I to continue with hubby's family tradition:

I've never really taken a good picture of them because as soon as they're out... they just disappear!

Auntie Amy's Deviled Eggs

9 hard boiled eggs
1/2 cup sharp cheddar cheese
1/4 cup mayo
1/4 cup salsa (Auntie Amy and I use Newman's Own All Natural Chunky Salsa)
2 tbsp. finely chopped green onions
2 tbsp. sour cream
salt and black pepper to taste
Cayenne Pepper (to taste)

Directions: Remove the yellow of the hard boiled eggs, mash it and mix it with the rest of the ingredients (except for the cayenne pepper), fill the whites of the eggs with the mixture and sprinkle with cayenne pepper if desired.

Now... I am sure all of you know how to make "hard boiled eggs" but just in case, I am going to share with you my method to make them AND most importantly to avoid the "grayish" look around the yellow of the egg, it just doesn't look pretty when it's not a perfect bright yellow and there's this gray/greenish look around it... so... here it is:

Place the eggs in a  medium sauce pan with enough cold water to cover them perfectly (or a bigger pan if you have too many eggs), turn on the heat to medium, as soon as the water reaches the roll-boil point set the timer to 5 minutes, after those 5 minutes immediately remove your eggs and place them in icy cold water. Remove the shell right after they're cold enough to handle. (crack on both ends and then roll them with your hand open over a hard smooth surface putting some pressure to completely "crush" the shell, now you can easily remove the shell without "damaging" the egg). Enjoy!

Buy beautiful deviled egg platter in Amazon

 © Paloma K.

Disclaimer: This link contains affiliate links

Quotes and Soup for your Soul!

First of all... Remember to mention "coffee" on any of your posts this week so you can link up on Friday... even if you ask your readers if they already had their cup of coffee, anything... just "say the word"

Now let me tell you I am working hard trying to stop by your blogs... I've been blessed with many friends and great fellow bloggers so it takes me a bit to catch up with everybody! My Google Reader has always over 200 unread items... and I can't keep up! How do others do it? give me your tips... I guess there are many others don't try to reply or comment back that much! LOL!  But at least for sure I try to pay the visits back!

Well, for this post I've prepared a delicious Mexican "Sopa de Coditos" (Elbow Noodle Soup) which is really good and perfect for fall (although you can eat it any time of the year!) it makes you feel warm inside and loved as well! It's one of those soups that screams "La hizo mi mamá" (My mom made this)

But First I have some quotes... Quotes about Soup! Why not?

Only the pure in heart can make a good soup. Ludwig Van Beethoven

A first-rate soup is more creative than a second-rate painting. - Abraham Maslow

I live on good soup, not on fine words. - Moliere

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner. - Curtis Stone

And now to our recipe:

Sopa de Coditos - Elbows Mexican Soup (with corn)

Ingredients: 

1. 1 tbsp. olive oil
2. 1 1/2 cups of dry small elbow macaroni pasta
3. 1/4 chopped white onion
4. 3 cups of hot water
5. 1 tbsp. chicken bouillion granules
6. 1/2 cup tomato sauce
7. 1/2 tsp. garlic powder
8. 1/2 cup frozen corn kernels
9. 1/4 cup chopped cilantro (must be fresh)
10. queso panela or queso fresco for garnish (optional)

Directions:

• In a saucepan (med-big) warm up the olive oil at medium heat, once it's hot add the elbow pasta and chopped onions and stir frequently with a wooden spoon until the elbows start turning a light golden brown.
• Add the hot water, chicken boullion, tomato sauce, garlic powder and corn and bring to a boil.
• Once it's boiling reduce heat to low and cover with a lid (just leaving a small crack open) let it simmer for about 8 minutes.
• Add chopped cilantro, remove from heat, cover tightly and let it rest for about 2 more minutes before serving.
• Serve in bowls and garnish with the queso (cheese) if desired. 

Enjoy!

Click on the pictures to enlarge.

Should look like this

 

 

Fry until light golden

Do not use parsley instead of cilantro

 

 

 

 

 

 

 

Deliciousness!

This is the cheese you need

 

 

© Paloma K.

Amazing... really amazing Potato Salad!

First of all! Don't forget our Coffee Friday party tomorrow! :) Just add some "coffee to your post", link back to us... and link it up! We'll have a very, very special Featured Blogger! A creative gal with a great blog with lots of personality! she'll bring some "Salsa" to our Blog... you'll see! ... I am actually writing this on Wednesday night because I just got home from a Meeting at Church, so if you've sent me an e-mail, tweet or left a comment, don't think I am ignoring you... it's just been very busy and I'll get to it... I promise!

Now... the recipe!

This Potato Salad Deserves 10 stars out of five! (I know... it doesn't make sense) but that's how GREAT it is!

Everywhere I take it is a big HIT! And people are always asking for more (and for the recipe too!)

I am a little zealous with the recipe, because even when it's originally from "All recipes" I made big changes, twists and some little tricks that I am willing (am I? I can't believe I am actually doing this) to share with you!

-sigh- Ok... here we go...

Potato and Bacon Salad
(Totally transformed recipe from Allrecipes.com)

Ingredients

• 5 eggs
• 4 slices bacon
• About 4 tablespoons yellow mustard (or to taste)
• 2 tbsp. apple cider vinegar
• 1 cup mayonnaise
• 3 stalks celery, minced
• 5 big red potatoes potatoes peeled and cut to about a "big bite" size
• 4 tablespoons chopped fresh parsley (divided)
• 1/2 red onion chopped
• salt and pepper to taste

Directions

1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until fork tender. As soon as they are ready drain and transfer them to a big baking tray or jelly roll pan and drizzle them with the apple cider vinegar and mustard, gently tossing so they are perfectly coated, season them with some salt and pepper, let cool (you can place them in the fridge).
2. Meanwhile, place eggs in a saucepan and cover with cold water. When water is about to start boiling remove immediately from the heat. Cover and let eggs stand in hot water for 10 minutes. Never let the water boil (if the water boils with the eggs in it that causes the yolk to get gray and it's not pretty). Remove from hot water and peel as soon as the heat allows it, don't let them cool off completely or it will be harder to peel them and keep them nice.
3. Peel the eggs, cut them in quarters and set aside.
4. Cook bacon slices in the microwave for about 4 minutes until crisp, or fry in a skillet over medium-high heat. Crumble the bacon slices and set aside (divided).
5. Once the potatoes have cooled off transfer to a big bowl, add the quartered eggs, mayonnaise, celery, onions, 3 tbsp. of parsley, half of the bacon crumbs and add a pinch of salt and pepper if necessary, gently fold all the ingredients together until evenly coated. Garnish with remaining bacon and parsley over the top. 

 This goes great with Rotissery Style Roasted Chicken (check the video at the end for my recipe)

Note: It is very important to coat the potatoes with the mustard and vinegar while they are still very, very hot because this will allow the potatoes to absorb the acidity and flavor of the mustard/vinegar and will make the potatoes flavorful all the way through not just "coated with flavor" but bland in the inside. Trust me, this will make for a PERFECT salad.

Enjoy!

And here is the video for the rotisserie chicken, trust me, you won't want to buy it again! Forget about dry chicken breast!


Linking up with: Simple Lives Thursday
and: Serenity Now

Paloma K.

Beach is coming and Red Rice is Here!

Today we'll be going to THE BEACH! I've been wanting to go to the beach for so long! Hopefully this will be a good one! We just moved here a year ago and we still haven't found a good beach... We've had to drive almost 2 hours just to find horrible beaches and we know this won't be paradise but people have told us "it's decent" so... we hope we will like it... it's in Galveston... and we hope it will be nice... (fingers crossed)

So... I have to get ready to go but wanted to post my Red Rice Recipe before leaving.

Here it is

Red Rice 

Yield: 4 hungry people

Ingredients:

• 1 tbsp. olive oil (or regular vegetable oil)
• 1 cup of JASMINE Rice (You can use white though)
• 1/2 cup chopped white onion
• 3/4 big red tomato or 1 medium 
• 1/2 tsp. garlic powder
• 1 chicken bouillion cube (I use Knorr)
• 1/4 tsp. ground cumin
• 1 cup of water (increase 1/4 cup of water if using regular white rice)
• Pinch of salt and and pinch of black pepper (the chicken bouillion is salty already)

Elaboration:

First, using a blender blend the tomato, garlic powder, bouillion, ground cumin, pinch of salt and pepper and cup of water until it's made into a liquified sauce.

In a medium saucepan at medium/high heat heat the oil, add the rice and stir constantly (preferably with a wooden spoon) until it starts looking a little opaque, turn the heat down to medium, add the chopped onion and keep stirring until the rice starts turning into a golden color, add the tomato/spice sauce you previously blended, stir one last time (no more) and cover with a tight lid (leaving just about a tiny crack open) until it starts to boil, once it starts boiling turn the heat down to low (about "3" from a 1 to 10 scale) and leave it like that about 10 minutes or until the water has completely absorbed (avoid stirring and removing lid). Once the water's been absorbed cover tightly and remove from the heat. Let it keep cooking (without removing the lid) in its own steam for about 5 more minutes. Immediately fluff with a fork and serve.

The rice should be cooked but the grains of rice shouldn't "open" if they "open" or it looks more like mashed potatoes it means it's overcooked. If you are not used to cooking rice, try eating a few grains when you think it's ready and if you feel "resistance" in the grain when biting into it, it means it's undercooked.


This rice is very easy to make and really delicious! I hope you enjoy it!


© Paloma K.