Homemade Strawberry Lemonade Recipe

It’s summertime once again in our home.  During the summer I’m always looking for creative methods to hydrate and make a lot of use of my  Breville Juice Fountain duo juicer.   Creating homemade juice with natural fruits is one of my favorite pastimes.  I love the taste of strawberries and put them on everything from pancakes, crepes, oatmeal and cereal.   Most recently I started experimenting with strawberry recipes and created a recipe with fresh strawberries and organic lemons.

I used a Breville Juice Fountain duo to make the delicious beverage at home.  I’m in love with this Home Tech gadget!  If you do not have a juicer you can also use a blender to puree the fruit.  For this recipe I will use a blender.

 

Strawberry Lemonade | Agua Fresca de Fresa y Limon

Ingredients

1 cup white sugar
1 cup water
1 pint fresh strawberries
1 cup fresh lemon juice (6 -8 lemons)
6 cups cold water
6 cups ice

Directions

In a saucepan over high heat, mix together water and sugar until sugar dissolves and it becomes a clear syrup. Remove from heat and set aside to cool. Place the strawberry into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve. Place the lemons into a blender. Cover and puree until smooth.  Stir in 6 cups of cold water, the lemon juice and stir.  Add clear syrup. Divide the ice into 12 glasses, and then top with the lemonade. Gently stir before serving.

For lemonade with pulp do not strain lemons and strawberries after blending.  Add club soda to make fizzy lemonade.

Buen Provecho!

 

Beef Empanadas Recipe

Empanadas name comes the Spanish verb Empanar which means to wrap or coat with bread.  The traditional hearty pastry  is made by folding a thin circular shaped dough over the stuffing and are served as street food in the Carribbean, Phillipines, Puerto Rico and Latin America.  The traditional empanada is prepared with fish or chicken.

I enjoy making empadas in bulk and serving them as a simple meal.   I also store the rest in the refrigerator to eat as an on the go snack or as a quick meal.

 

Ingredients
1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust recipe
1 egg

 

Directions
Preheat the oven to 375 degrees.  In a medium-sized skillet, heat the olive oil. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 8 to 11 minutes, stirring constantly to  blend ingredients. Set aside and let the filling cool.

Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.

 

Buen Provecho!

 

 

 

 

Question:  What filling do you like in your empanadas? 

 

Mexican Shrimp Cocktail Recipe | Coctel de Camaron Receta

Shrimp Cocktails bring back memories of  my life in Mexico.  The aroma of the cilantro, avocados and chili sauce provide a perfect combination to think of home.  Today I serve Shrimp Cocktail as an appetizer, lunch or a quick refreshing main dish on a busy night.  It is one of my families favorite traditional foods.

 

Ingredients:


1 (48 ounce) can tomato and clam juice (spicy if desired)
2 avocados, chopped
2 cucumbers, seeded and chopped
1 medium red onion, chopped
1/2 bunch cilantro, chopped
2 tomatos, chopped
1 lb large shrimp, peeled, de-veined and steamed
1/4 cup ketchup
2 limes, quartered
4 dashes Tabasco sauce
dash horseradish to taste

Directions:

Place the shrimp in a large bowl. Stir cucumbers, onion, cilantro and tomato. Mix in tomato and clam juice cocktail, ketchup, limes, tabasco sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours.

Serve in one large bowl or into individual tall parfait glasses, similar to the way Traditional Shrimp Cocktail is served in Mexico. Top with chopped cilantro, chopped onion and avocado.  Serve with Tortilla Chips.

 

Buen Provecho!

The Best Cupcakes Ever & Mini Red Velvet Cupcake Recipe

I’ll never forget the first time I tasted a Red Velvet Cupcake.  I was on business travel to New York City for the week.  My flight home was scheduled for Friday at 5pm to enjoy a day of shopping for clothing, more pizza and desserts.  I visited a small shop that made the most delicious cupcakes and miniature cakes.  I purchased 2 miniature red velvet cupcakes.   It was an afternoon of pure joy and deliciousness.  Just some time for me to spend by myself celebrating all that New York City had to offer. These were the best Red velvet cupcakes I ever had.

Every time I make Red Velvet cupcakes I think about the wonderful time I spent in New York City.

 

 

Red Velvet Cupcakes Recipe

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Sprinkles for garnish

 

Directions
Preheat the oven to 350 degrees F. Line 2 (24-cup) muffin pans with mini-cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish your cupcakes with sprinkles. Serve with tea or just to celebrate YOU.

Buen Provecho!

 

In Your Kitchen – Five Delicious Recipes – Appetizers – Salads – Soups & More

I enjoy making new recipes for my family.  One of my goals this year is to balance our meal plan with healthy meals.  I recently starting making recipes from Soy Connection.  According to USB’s 2008 Consumer Attitudes about Nutrition survey, soybean oil was among the top three oils ranked “very healthy” by consumers, along with olive and flaxseed oils.   I looked through my pantry and found several bottles of vegetable oil.  It wasn’t until I started taking a closer look at the ingredients that I realized that I have been cooking with Soybean oil for most of my life.

The type of recipes I found vary including tofu recipes, salads, soups and appetizers.  Soy easily adapts to every cuisine and every meal to please all ages and tastes. Try these delicious, tested soy recipes to see for yourself how easily soy can spice up your cooking and healthy lifestyle.  I’m enjoying balancing healthing recipes.

Wild Green Salad with Raspberry Walnut Vinaigrette Recipe

Ingredients:

Raspberry Walnut Vinaigrette

1/2 cup Soybean oil
1/2 cup Raspberries, fresh
1/4 cup Walnuts, toasted, chopped
1/4 cup Balsamic vinegar
1/4 cup Water
3 tablespoons Red onion, minced
2 teaspoons Sugar
1/4 teaspoon Salt
1/8 teaspoon Black pepper, ground
Wild Green Salad
6 cups Mixed wild greens (a 5.5 oz. bag of greens yields 6 cups)
1/4 cup Gorgonzola cheese, crumbled
1/4 cup Walnuts, toasted
1/2 cup Raspberries, fresh
Prep time:15 minutes

Cook time:none

Instructions for Wild Green Salad with Raspberry Walnut Vinaigrette:
To make dressing, place all Raspberry Walnut Vinaigrette ingredients in food processor or blender.  Process until smooth; refrigerate.  Makes 1 1/4 cups dressing.Place greens in large bowl.  Pour 1/2-cup Raspberry Walnut Vinaigrette dressing over salad; toss until blended. Sprinkle cheese, walnuts and raspberries over salad.  Serve immediately.

 Mediterranean Soup

 

 

Ingredients:

2 Cloves garlic, minced
2 tablespoons Soybean oil (vegetable oil)
2 quarts Vegetable or chicken broth
2 quarts Water
3 cups Textured soy protein (10 oz.)
2 cups Brown rice, uncooked
2 teaspoons Oregano leaves, dried, crumbled
1 teaspoon Thyme leaves, dried, crumbled
1 teaspoon Salt
1 teaspoon Ground pepper
3 quarts Diced tomatoes, canned
2 cups Zucchini, diced (3/4 inch)
1 cup Celery, sliced
1/2 cup Parsley, chopped (optional)
Instructions for Mediterranean Soup:
Saute onion and garlic in oil until tender.Add broth, water, soy protein, brown rice and seasonings. Bring mixture to boil; reduce heat and simmer, covered, 30 minutes.Add tomatoes, zucchini and celery; return to boil, reduce heat and simmer 20 minutes or until rice is tender.Portion 12 ounces into large bowls, if desired.

Sprinkle 1 teaspoon minced parsley over each serving.

 

 

Creamy Edamame Arugula Soup

 Ingredients:

1 teaspoon Soybean oil (often labeled “vegetable oil”)
1 Onion (small), diced
3 cups Frozen edamame (shelled)
2 cups Low sodium vegetable or chicken broth
1 cup Plain soymilk
1 cup Baby arugula leaves, packed
1/2 teaspoon Salt (or to taste)
1/4 teaspoon Ground black pepper
Greek-style yogurt (optional)
Description:
Soup’s on! Packed with high quality soy protein and fiber, this quick and easy homemade soup will warm your soul and keep you satisfied for hours.Prep time:5 minutesCook time:15 minutes

Instructions for Creamy Edamame Arugula Soup:
Heat soybean oil in large saucepan over medium heat. Add onions and cook for 2 to 3 minutes, until soft. Add edamame and broth; simmer for 5 to 6 minutes, until just tender.Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.

Thin soup with additional vegetable broth as needed.

 

 

Fish Tacos

Ingredients:

4 cups Soybean oil (for deep frying)
1 Egg, beaten
1 cup Panko bread crumbs
1 pound Cod filets, uncooked, cut into 2 x 1-inch strips
6 tablespoons Fire-roasted salsa
2 tablespoons Mayonnaise
8 Fresh corn tortillas, 6-inch
1 cup Kimchi
2 cups Shredded red cabbage
1 cup Grated carrots
1/2 cup Frozen edamame (shelled), cooked according to package directions
Description:
Mix-and-match ethnic flavors in a single dish. Bite into a classic Mexican taco topped with pickled, spicy Kimchi, and awaken your taste buds with a global adventure.Prep time:10 minutesCook time:20 minutes
Instructions for Crispy Fish Tacos with Kimchi :

Preheat soybean oil to 350°F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.

Place egg in shallow dish. Place panko bread crumbs in a separate shallow dish. Dip fish pieces into egg and then roll in panko, pressing gently into each side of fish, to coat completely.

Carefully place 8 pieces of fish into hot oil. Fry approximately 4 minutes, turning once, until golden brown and crisp. Remove from oil; place on paper towels to drain. Repeat with remaining fish.

Combine salsa and mayonnaise in small bowl. Top each tortilla with 2 pieces of fish, kimchi and assorted vegetables as desired. Serve with salsa mixture.

 

Linguini with Roasted Garlic-Wine Sauce

 

Ingredients:

6 1/4 pounds Linguini, dry6
12 ounces Soybean Oil
1 1/2 pounds Roasted Garlic Paste*
12 ounces Shallots, minced
3 pounds Dry White Wine
3 pounds Chicken or Vegetable Broth
9 1/2 pounds Tomatoes, seeded, diced
4 pounds Edamame
2 pounds Pine Nuts, toasted
4 ounces Basil, fresh, chopped
1 tablespoon Salt
2 teaspoons Black Pepper
10 ounces Parmesan Cheese, grated
Instructions for Linguini with Roasted Garlic-Wine Sauce:
Prepare linguini as directed on package. Drain and set aside.Heat oil in large skillet. Sauté oil, garlic paste and shallots until shallots are translucent, stirring occasionally.Add wine and chicken broth. Simmer until reduced in half.

Add tomatoes and edamame. Cook until heated through.

Stir-in pine nuts, basil, salt and pepper. SPOON over cooked linguini.

Sprinkle with Parmesan.

*To make roasted garlic paste, cut pointed top off 12 unpeeled garlic heads (2 lb 5 oz) leaving cloves intact. Place garlic heads on aluminum foil and drizzle with 4 oz vegetable oil. Seal foil around garlic and bake at 400°F 30 to 40 minutes until cloves are soft. Cool, squeeze paste from cloves and mash.

**Original recipe makes 50 cups pasta, 38 cups sauce

 

For additional information on United Soybean visit the Website or Facebook Page.   For additional recipes you can also find them on Twitter  via the #SoyParaSoy hashtag. 


Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board. However, all opinions expressed are my own.

Question: What is your favorite recipe?

Fried Chicken Wings Recipe

My husband often talks about his favorite childhood recipes.  One of the favorite stories he shares is a recipe about his moms fried chicken and how his mom would make chicken for his siblings every Friday.  His face brightens everytime he shares it.

One day I surprised him with a Fried Chicken dinner and its been one of our favorite family recipes.  Over the years I have modified the recipe as well similar to my Spicy Salt & Pepper Chicken Wings.   This recipe is gauranteed to keep a smile on your families face.

 

Ingredients:

  • 3 cup all-purpose flour
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons  crushed black pepper
  • 1 teaspoons salt
  • 2 eggs
  • 1 teaspoon milk
  • vegetable oil for deep-frying
  • 3-4 pounds chicken wings

 

Instructions:

  1. In one medium bowl, mix together 3 cups of flour, garlic salt, black pepper and salt. In a separate bowl, stir together egg yolks and milk.
  2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the egg mix. Dip in the flour mix.
  3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels.
  4. Place chicken wings on serving bowl and add green onions, crushed pepper and dash of ground pepper before serving.

 

 

Buen Provecho!

 

Fried Catfish & Fried Walleye Recipe

One of my families favorite recipes during the holidays is fried fish!  We’re a multicultural family and we like to mix up our tamales, pozole and champurado with a little bit of southern fried cooking during the holidays.  I’ve been watching my husband make fried fish for years and have mastered the recipe.   I knew the first time he cooked Southern food we would make a great couple because our cooking styles complemented each other.

I recently discovered that the vegetable oil my family uses for cooking is soybean oil.  My family has been using the brand of oil for a long time because it healthy.  Soybean oil is one of the most versatile ingredients you can use in the kitchen – helping you create all your favorite traditional meals without compromising taste. It also better-for-you and offers other health benefits.  It is also about a tenth of the cost of some competing oils. Soybean oil contains 0g trans fats per serving and is high in omega-3s which have been proven to reduce blood pressure and can help prevent heart disease. It is also a great source of Vitamin E, a fat-soluble antioxidant which prevents cell damage that can lead to  serious diseases like cancer and heart disease.

On a cozy Sunday afternoon or a least twice during the holidays you can find our family cooking our favorite southern cuisine.   We enjoy making fried fish and over the years have incorporated catfish, fried willeye and fried salmon into our recipe.  Whether we make it day or night, its a treat the whole family enjoys.

For more information about United Soybean visit the  Website or Facebook Page.    Please make sure to check below for the delicious friend fish recipe and giveaway to purchase ingredients to make your own soybean oil recipes.

Fried Willeye Fish  & Fried Catfish Recipe

This fried fish recipe is delicious! Your friends are going to visit your home often after making this recipe!

Ingredients
  • 6 catfish fillets cut into 2 pieces or nuggets
  • 6 walleye fillets cut into 2 pieces or nuggets
  • 2 eggs
  • 1 tsp pepper
  • 1 tsp. salt
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 1 cups all-purpose flour
  • 2 cups yellow corn meal
  • 1 quart soybean oil

In a bowl add the eggs,  pepper, salt, baking powder and thoroughly mix.  Dissolve cornstarch in a small amount of cold water and add it to the solution. Again, blend all of the ingredients together then add a handful of nuggets at a time to the batter and coat them well.In a separate bowl, with a lid,  mix all-purpose flour and yellow corn meal together. Add the fish nuggets, close the lid, and shake shake shake until they are well coated on all sides.

Heat soybean oil to 365°F. and fry the fish for about 7 minutes or until they float to the top.  Fry a couple nuggets at a time. I like my fish golden brown so I add another 2-3 minutes.

 

$25 Walmart Giftcard Giveaway

Open to US resident only. 18 and up. Please follow the instructions to enter to win:

 

Buen Provecho!

 

This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board. However, all opinions expressed are my own.


Beef Soup with Chayote | Caldo de Res con Chayote

During the winter months I make lots of soup to keep my family warm.   It’s always been a tradition in our home to welcome guests and family members with a warm bowl of soup.  The smell of the vegetables cooking and traditional mexican comfort food bring backs memories of dishes my mother cooks for us.
I went grocery shopping at a local Mexican market and purchased ingredients to make a traditional Mexican beef soup.  While at the supermarket, I had a conversation with the butcher on the best beef cut  for  soup.  He recommended top sirloin, a chuck roast and beef shank.  I settled on the Beef Shanks because it  is tender, lean and boneless and asked the butcher to cut the meat into chunks.  I was on a good start to making the perfect traditional mexican beef soup.
As I walked through the produce section I found fresh cilantro, carrots, bright orange carrots, cabbage, green beans and a medium Chayote.  Chayote is a pear like fruit, originally native to Mexico and traditionally served hot. When served cold it is normally added to salad in small thin slices.  Chayote has a squash-like taste and consistency and comes from the gourd family, such as cucumbers, melons, and squash.  It also adds great flavor to soup.
After completing my trip to the market and making the Caldo de Res, I realized I  need visit our local Mexican food market more often.  Looking forward to my next adventure!

 

Beef Soup with Chayote Recipe | Receta de Caldo de Res Con Chayote
Ingredients
2 lbs. beef shank
1 lg. tomato
1 clove garlic
1 sprig fresh or dry cilantro
1 green onion
1 tsp. salt
1 tsp. pepper
1 chayote, cut into round chunks
6 green beans
1 white corn, cut into 4 chunks
1/2 lb. carrots, peeled and cut in chunks
2 med. white potatoes, cut in chunks
1/2 green cabbage, cut in 1/4 chunks

 

Directions
1. Cut the meat into 2 inch chunks and put in a large pot with 5 quarts cold water.
2. Add the tomato, garlic, salt, pepper, and onion; let stand 15 minutes.
3. Bring to boil quickly, then cover and let simmer for 1 1/2 hours or until meat is tender.
4. Add chayote, green beans, white corn, carrots, potatoes, cilantro and cabbage.
5. Cover pot and cook at medium heat for 20 minutes longer.
6. Serve Warm and with love.
Buen Provecho!

 

 

 

Question:  What is your favorite way of preparing beef soup?  Do you ask your local butcher to cut your meats?

Introducing “El Vaso Medio Lleno” Webshow & Flan Recipe #Positivismo

With the Holiday’s upon us we need to start stocking up on delicious recipes and places to visit that make us feel happy and positive. The Maestro del Vaso Medio Lleno recently launched a new web series that focuses on incorporating positivity into your daily life. The “El Vaso Medio Lleno” Webshow includes ten webisodes that will air from November 5th through January 6th.

The first webisode “El Mejor Flan del Mundo” was filmed at popular Los Angeles bakery, Porto’s Bakery & Café, and includes an interview with one of the owner’s daughters Beatriz Portos. Beatriz share her family’s recipe for one of their most popular deserts – flan!

I’m so excited to share this recipe.  Recipes made with milk can help to make you feel positive and happy.  Make sure to follow the webisodes by subscribing to “El Vaso Medio Lleno” Youtube channel.

Follow The Master of the Glass Half Full on Facebook and Twitter.   Visit the “Maestro del Vaso Medio Lleno” website at: http://www.elmaestrodelvasomediolleno.com.

Question:  Have you ever visted the famous Porto’s Bakery & Café in Los Angeles?  What is your favorite flan recipe?

 

This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.

Bedtime Rituals and Vanilla Mint Latte #Positivismo

Our bedtime ritual has become a routine.  Whenever I get ready for bed I do a little reading, take a shower, drink a cup of warm milk, brush my teeth and go to sleep.  The warm glass of milk is perfect and helps prepare me for sleep.  Sometimes I add a little bit of cinnamon on top or create one of my favorite warm milk drinks, Vanilla Mint Latte.  Needless to say, its a ritual I look forward to every night.

 

Vanilla Mint Latte Recipe

Ingredients

2 cups milk, hot steamed to fill cup (or foamed)
5 fresh mint sprigs
1/2 tsp vanilla
1 tsp raw sugar

Instructions

Heat milk on stovetop on medium heat for 3 minutes. Add mint leaves. Add vanilla. Heat for additional 3 minutes, stirring the leaves once or twice. Let simmer for 3 minutes and remove leaves. Pour heated milk over raw sugar and stir. Serve warm. Pour drink mixture into cup and serve!

Every night Telemundo and Univision feature the California Milk Board’s TV spot, “Ya es hora de ir a la cama” which reminds parents and children that it’s time to go to bed!  Remember to tune in every night between 7-9 pm PT to Telemundo and Univision to watch.  It’s a nice initiative since some kids are not sleeping enough. It’s important that they get enough hours of sleep to be more alert the following day.

If you have children, please visit www.otroscuentos.com to download the collection of bedtime stories to read with your children.

Follow The Master of the Glass Half Full on Facebook and Twitter.   Visit the “Maestro del Vaso Medio Lleno” website at: http://www.elmaestrodelvasomediolleno.com.

This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.
Question:  What is your families bedtime ritual?  What works for you?  What does not?
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