Alvin And The Chipmunks – Road Chip Movie Review

 

Alvin and The Chipmunk – Road Chip, the fourth movie in the series of live action CG movies bring together Dave, Alvin and the Chipmunks, the Chipettes and a trip to Miami.   Alvin, Simon and Theodore come to believe that Dave is going to propose to his new girlfriend in Miami and dump them. They have three days to get to him and stop the proposal, saving themselves not only from losing Dave but possibly from gaining a terrible stepbrother.   Along the way they confront obstacles and an infamous air marshall.  The movie is in theaters December 18!

The movie cast includes   Jason Lee as Dave,  Justin Long as voice of Alvin, Matthew Gray Gubler as voice of Simon, Jesse McCartney as voice of Theodore,  Tony Hale as Agent Sugg, Bella Thorne as Ashley Grey, Kimberly Williams-Paisley as Samantha, Josh Green as Miles, , Kaley Cuoco as voice of Eleanor, Anna Faris  as Jeanette and Christina Applegate as voice of Brittany and Stefan Kendal Gordy as RedFoo.   The movie is directed by Walt Beck.

AlvinRoadChip-Image2

Alvin And The Chipmunks – Road Chip Movie Review

Alvin and the Chipmunks – Road Trip is a fun, music filled movie with lovable and endearing characters.  It is a great movie for  familes.  No matter what age you are you will walk away from the movie with positive lessons and catchy songs in your heart.   The movie is full of trendy music and dance routines which guarantees to have you dancing during and after the movie.   The relationship between Dave, Alvin and the Chipmunks, live action and trendy music  such as “Juicy Wiggle” by Redfoo, Iko Iko, Uptown Funk are a winning formula for this series.

 

Movie Trailer

For additional information follow Alvin and the Chipmunks – Road Chip movie  on Twitter ,Facebook  or on the Alvin Movie Official Website .

LA Phil Spectacular Upcoming Fall 2015-16 Season At Disney Hall

The creative arts are a great way to celebrate special occasions and inspire your senses with loved ones.   As summer comes to a close it’s time to start planning entertainment for 2015-16 season.  There are several upcoming events for Fall 2015 and Winter 2016 to choose from at the L.A. Phil Disney Hall, including classical music, arts, latin music & holiday performances.  The LA Phil 2015/16 season  Walt Disney Concert Hall  has classical concerts, jazz, world music, holiday programs, and more, featuring performances by Gustavo Dudamel and the Los Angeles Philharmonic, as well as acclaimed artists from around the world.  Great programming for daydreamers and thinkers.

LA Phil La Santa Cecilia

 

This season’s highlights include:

  • Gustavo Dudamel and the Los Angeles Philharmonic joined the Simón Bolívar Orchestra of Venezuela for the Immortal Beethoven festival, a highly anticipated taking place September thru October.

LA Phil Buika

  • Exciting programs such as La Santa Cecilia • Buika,  Eddie Palmieri • Chucho Valdés: Irakere 40, and a tribute to Mercedes Sosa.  I’ve seen La Santa Cecilia in concert several time and she is an amazing artist.  You don’t want to miss it.
  • Deck the Hall holiday concerts like the Holiday Sing-Along, Holiday Organ Spectacular, New Year’s Eve with Natalie Cole and more.

I’m looking forward to taking my family to Walt Disney Concert Hall LA Phil.  There are too many great artists to choose from.  Buy your tickets now and enjoy yet another season of incredible music at Walt Disney Concert Hall.

xoBesos!

Eva Smith Tech Life Magazine

Advance Your Career with STEM Education

My love of technology has inspired a lifetime career in STEM. STEM is an acronym for Science, Technology, Engineering and Mathematics. To be successful in a career in STEM you need to have a desire to work in these fields. One of the myths about a career in STEM is that you need to be an engineer, a nerd or a geek. STEM professionals come from all walks of life. It is our passion for the work we do that keeps us interested in learning and growing in STEM careers.

Eva-Stem-Main-610x265

 

A successful career in STEM requires teamwork and analytical skills. STEM graduates have many different job titles such as a Project Manager, Systems Analyst, Systems Architect, IT Manager, IT Support Manager, IT Trainers as well as Accounting and HR positions. STEM education provides long-term careers that offer opportunities for innovation and job growth

Regardless of the STEM major you choose, you need to consider your personal interests and the skills needed to succeed in a career path in STEM. There are several questions you need to ask yourself, specifically: What are your personal interests? Do technology trends excite you? Do you have analytical skills? Are you a critical thinker? Do you enjoy science or engineering? Do numbers appeal to you? Are you passionate about technology trends? Are you interested in taking a role in innovating future technology trends in your community? The answers to these questions will help you identify your personal interests, abilities and work values in order to know the potential STEM jobs you might want to explore. Most importantly, you need to expose yourself to STEM subjects by participating in programs that prepare you for a career in innovation

STEM careers are vital to the growth of the global economy and to helping maintain an innovative future. For Latinos to succeed in STEM they need a degree in Information Technology or another STEM field and several essential skills. These include excellent communication skills, decision-making skills, critical thinking skills, analytical skills and technical skills. You need these skills because you need to be able to work well in a team, write detailed reports with your findings and recommendations and analyze data. You also need to provide solutions to problems. If you are bilingual in English and Spanish, this skill set may also work to your advantage when seeking career opportunities.

As Latinos, it’s important for us to help shape the future of innovation. Even if you currently have a career, you can still pursue your passion through an education in STEM. I would like to see more Latinos developing innovative applications, playing a role in making existing tech products better and leading large technology projects. The STEM fields are adding jobs every day and I want to see more Latinos preparing themselves to enter these fields with confidence. A career in STEM will enable you to pursue a range of interests that make a difference in innovation and enable you to live a well-balanced life.

I’m compensated by University of Phoenix for this blog. As always, all thoughts and opinions are my own.

Exclusive Interview With Chef Javier Plascencia At Harrahs Socal

Updated 7/5/2015 with Bracero’s opening date.

Chef Javier Plascencia is one of Mexico’s most celebrated chefs.  Born in Tijuana, Mexico Chef Javier Plascencia owns and oversees 8 restaurants in Tijuana, Ensenada and San Diego.  He is a world traveler and enthusiastic advocate of Baja California’s Mediterranean cuisine.    He proudly uses the freshest local ingredients in his modern surf and turf modern cuisine which is influenced by his travels, culture and heritage.

Interview With Chef Javier Plascencia

I interviewed Chef Plascencia at Harrah’s Latin Food and Wine Festival where over 30 restaurants and 30 wineries celebrated Latin wine, food, culture and music.   We enjoyed the green chorizo sopes and savored the delicate coconut water aguachile of hiramasa (yellowtail amberjack) with coconut cream, edible flowers and coconut.

green chorizo sopes

Chef Javier Plascencia’s green chorizo sopes, peas, cabbage, raddish and a touch of cilantro

At the end of the month Chef Plascencia will also be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia cuisine characteristics, his family’s historical restaurant and new restaurant influences:

 

Can you tell us about some of the ingredients in the green chorizo sope?

Well we use braised pork for “texturity” and they feed that pork. He eats a lot of figs. He eats a lot of avocados and fruit.

It’s free range?

It’s free range pork and he drinks a beer every day. It’s a special kind of breed that my friend raises in Escondido. It’s in the sope with pickled cabbage and radishes.

And what inspired this dish?

I wanted people to taste green chorizo. A lot of people have never seen or heard of it. It’s very popular in central Mexico. In Toluca we eat a lot of green chorizo. I took inspiration from the fondas in Tijuana. We have lots of fondas where you can go and have a taco or tostada.  It’s sort of  like tapas, but in the Mexican way. So you can go and have a taco or tostada or eat menudo or pozole.  It’s like comfort food, usually run by family. And usually a lady will be cooking.  That’s how I grew up.  I love that food.

Harrah's Latin Food and Wine Festival -  Interview With Chef Javier Plascencia

I was observing you guys when you were preparing the dishes during Harrah’s Food and Wine Festival.  Your team works together like a rhythm.

When you are cooking you have to be well-organized. If not, the end product won’t be the same and won’t taste the same. It’s almost like an orchestra. You’re the director but everybody knows what they are doing.  All the guys that you see here today are from a cooking school and they’ve been with me for several years. They all learned how to cook with me. 

What influences your cooking?

The place where I come from is like being a kid in Disneyland. We have so many good ingredients around in Baja California, the Sea of Cortez, and the Pacific Ocean. We have people making cheese and olive oil too. And that’s all in Mexico. But we also have this side of California as well where people make so many excellent products. And most of it’s the same because the weather is the same. If you taste my food you are going to taste a lot of flavors and contrasts.

Harrahs-latin-food-and-wine-festival-chef-javier-plascencia1

Chef Plascencia’s Yellowtail coconut cream with edible flowers and coconuts.

What features characterize your food?

I do a lot of surf and turf the modern way. I think that’s staple cuisine. But I also work with the freshest ingredients that you can find. I work with the whole animal. I don’t just buy the loins or the ribeye. I buy the whole thing because you can make stocks and chorizo sausage.  I buy the whole animal and we make tons of things. One of the things I make is beef cheek tacos. We may take the cheeks to make tacos de cabeza. It’s mostly cheeks. We use the tongues. We use the tail. You blend everything. My father even eats the eyes.

How does it taste?

It’s amazing. The cheek is the most flavorful and tender meat of the whole animal. People don’t realize that. It’s just really really tender.

At the end of the month Chef Plascencia will be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia, his cuisine influences, his family history and his new restaurant.

 

When did you know that you wanted to be a chef?

I grew up in my parent’s restaurants. They own a chain of restaurants in Tijuana and this past month it turned 47 years old.   Giuseppis is a chain of pizza restaurants. My father opened the first pizzeria in Baja California. He was the one who invented the Mexican pizza.

What’s different about a Mexican pizza?

The story is that my father opened a Giuseppis and it was very successful because there were no other pizza places. My father was the pizza guy. My grandmother made the sauce. And my mother was the cashier. It was a very small place. It only had three tables. It was mostly to go. They worked like that for many months and they were eating pepperoni pizza every day because they were so busy and tired. But one day my father opened a can of jalapenos and put some refried beans instead of tomato sauce, and mozzarella cheese and chorizo and bacon. That pizza became really popular with his friends. The clients started asking for it and now it’s their best seller in the restaurant.

You’re opening a new restaurant soon in Little Italy in San Diego. Can you share some details?

At the end of this month. It’s going to be called Bracero. It’s a tribute to the Bracero workers that worked the fields. We thought there was a story to be told. Whenever we open a restaurant we like to tell stories. We wanted to give some history to it. We found the Bracero story very interesting. We met a couple ex-Braceros and they’re living the American Dream in Napa Valley. They’re winemakers. We went to Stanford University and they had a lot of letters and photographs and stories.  The restaurant will open on May 27th. July 8th.

Will your restaurant have Braceros all around it?

Yes.

Does travel inspire any of your cooking?

Yes. I don’t travel to go to museums or the beaches, I travel to go eat and find ingredients and markets. I don’t go shopping, I go shopping for food.

What do you want our reader to know about Mexican cusine?

I want people to taste and learn about Mexico. Here in California or in the United States, when you think of Mexico you think of tacos, burritos, or nachos but Mexico has many regions and every region has different flavors. I want people to look into that. The region of Oaxaca is very different from the region of Veracruz. They can use the same ingredients but the flavors at the end are very different and unique. Everybody cooks differently. I want people to know that. And I want people to not buy store bought tortillas. They’re awful.  Go find a good tortilleria or make your own. It’s not that hard. It’s very easy and you’ll have fun doing it. Once you have a good tortilla, you’ll never go back to eating that sh*t!

Harrahs-latin-food-and-wine-festival-chef-javier-plascencia5

 

I’m excited about what Chef Javier Plascencia is doing for the food scene in San Diego and Baja California.  Chef Plascencia’s love of his culture and heritage is evident in everything he touches from the savory baja mediterranean cuisine menu-style, his plating and creative restaurant concepts.  For additional information on the grand opening visit Bracero’s Cocina website or Braceor’s facebook page.

Harrah’s Latin Food and Wine Festival featured world acclaimed cuisine and wines.  For a full list of wines and restaurants visit Harrah’s Latin Food and Wine Festival.

 

Buen Provecho!

Eva Smith Tech Life Magazine

22 Frida Kahlo Quotes For Creative People

Creative people are passionate, rebellious, extrovert & introvert, humble & proud. A little strange, but a tremendous spirit.  Are you creative?

Frida Kahlo Quotes

When I think about creative people I think about Frida Kahlo.   Here are 22 Frida Kahlo quotes to inspire your creative soul:

  1. I used to think I was the strangest person in the world but then I thought there are so many people in the world, there must be someone just like me who feels bizarre and flawed in the same ways I do. I would imagine her, and imagine that she must be out there thinking of me too. Well, I hope that if you are out there and read this and know that, yes, it’s true I’m here, and I’m just as strange as you.
  2. I don’t paint dreams or nightmares, I paint my own reality.
  3. Nothing is worth more than laughter. It is strength to laugh and to abandon oneself, to be light. Tragedy is the most ridiculous thing
  4. I drank to drown my sorrows, but the damned things learned how to swim.
  5. Feet, what do I need you for when I have wings to fly.
  6. I paint myself because I am so often alone and because I am the subject I know best.
  7. I paint flowers so they will not die
  8. I paint my own reality. The only thing I know is that I paint because I need to, and I paint whatever passes through my head without any other consideration.
  9. Nothing is absolute. Everything changes, everything moves, everything revolves, everything flies and goes away.
  10. Pain, pleasure and death are no more than a process for existence. The revolutionary struggle in this process is a doorway open to intelligence.
  11. There is nothing more precious than laughter.
  12. I love you more than my own skin.
  13. At the end of the day, we can endure much more than we think we can.
  14. You deserve the best, the very best, because you are one of the few people in this lousy world who are honest to themselves, and that is the only thing that really counts.
  15. I am my own muse, I am the subject I know best. The subject I want to know better.
  16. I leave you my portrait so that you will have my presence all the days and nights that I am away from you.
  17. Only one mountain can know the core of another mountain.
  18. My paintings are well-painted, not nimbly but patiently.
  19. My painting contains in it the message of pain. I think that at least a few people are interested in it. It’s not revolutionary. Why keep wishing for it to be belligerent? I can’t.
  20. Painting completed my life. I lost three children and a series of other things that would have fulfilled my horrible life. My painting took the place of all of this. I think work is the best.
  21. No moon, sun, diamond, hands —
    fingertip, dot, ray, gauze, sea.
    pine green, pink glass, eye,
    mine, eraser, mud, mother, I am coming.
  22. There is nothing more precious than laughter.

Harrah’s Resort | Latin Food and Wine Festival

Southern California Harrah’s Resort is hosting their 2nd annual Latin Food and Wine Festival with over 10 restaurants and 34 wineries on May 2 from 2pm-6pm to celebrate the rich history of International wine and cuisine. The day will be filled with tapas and wine tasting and live entertainment that includes Spanish Guitar with Flamenco Dancers, Cumbia, Latin Pop, Mariachi and Latin Jazz!

California’s love of Latin wine dates back to the 18th century when missionaries planted the first vineyards.  Join Harrah’s for a journey through wines of the region to celebrate the history through wine tasting and Southern California inspired cuisine.

harrahs-latin-food-and-wine-festival-02

Chef Javier Plascencia will also be preparing savory tapas-style cuisine during a live-demo. Chef Javier Plascencia was recently named among the Distinguished Bajacalifornians of 2013 by the State Government, and included in the list of “50 people that are transforming Mexico” by Quien Magazine, both for his work in promoting the people, product and culture of Baja California.

 

Participating Restaurants

Aquí es Texcoco

Cocina Vallarta Escondido

Cocina del Charro

Mi Guadalajara

Bracero Cocina – Chef Javier Plascencia

Tempo Urban Kitchen – Chef Jorge Cueva

La Querencia – Chef Miguel Angel Gurrero

Acapulco Mexican Restaurant Y Cantina

El Torito Cantina Autentica

Culinary Arts Institute from Tijuana – Chef Javier Gonzalez

Participating Wineries – Region

Tinto Figuero – Spain

Halter Ranch – USA

Emilio Lustau Sherry’s / Lustau Fine Selected Wines – Spain

Vina Herminia – Spain

La Rioja Alta – Spain

Torre de Oña – Spain

Jed Winery – Argentina

Lagar de Cevera – Spain

Bodegas Aster – Spain

Bodegas Mauro – Spain

Giró Ribot – Spain

Beso de Vino – Spain

Bodegas Peique – Spain

Sierra Norte Pasión de Bobal – Spain

Ferdinand – USA

Maldonado Vineyards – USA

La Mejorada – Spain

Capita Vidal – Spain

Orin Swift Cellars – France

Neyen – Chile

Bodega Gimenez Riili – Argentina

Hacienda La Lomita – Mexico

Totol Winery – Mexico

Cloudline Family Cellars – USA

William Hill Estate Winery – USA

Heitz Cellar – USA

Mirassou Winery – USA

Belasco De Baquedano Winery – Argentina

Poggio al Tesoro – Italy

E&J Gallo Winery – Spain

Baron Balche – Mexico

L A Cetto – Mexico

Bodega Iniesta – Spain

Bodega La Remediadora – Spain

harrahs-latin-food-and-wine-festival

Ticket Details


VIP tickets start at $150
and allow you a full hour of private access to all wineries, a private celebrity chef demonstration and tasting, a commemorative gift, and a reserved lounge area.

GA tickets start at $75 and offer you unlimited tastings from local celebrity chefs and wineries and a commemorative gift.

Designated Driver tickets start at $30 and allow guests to taste all of the cuisine and enjoy the live entertainment.

Latin Food & Wine Festival Package
Enjoy special pricing when you stay for the evening. Choose from a two-ticket or four-ticket package:

Two tickets and your choice of room accommodations starting from $399/nt.

Four tickets and your choice of room accommodations starting from $499/nt.

 

Additional Information

For additional information visit Harrah’s Latin Food and Wine Festival.

Red Chile Chicken Pozole Recipe | Pozole De Pollo Con Chile Rojo

Pozole is a traditional Mexican dish made with hominy, meat, chile sauce and garnish.  The soup has a historical background as well.  During the Aztec periods, maize was very sacred and only eaten as part of a community ritual.  The dish was also mentioned in historical Spaniards books.  The recipe has changes significantly, especially the meat used, but hominy remains the main ingredient of the dish.  

Today pozole is served in all restaurants in Mexico with pork as the staple meat.  In the US the soup is only served during the Christmas, New Years, Three Kings Day and weekends.   It is a time consuming recipe, but certainly worth the time.  Most traditional recipes make the recipe with pork or beef.  However, I prefer to make my recipe with chicken as a healthier alternative.  The soup is also served with cabbage, red radishes, oregano, onions and lime.

We recently celebrated several milestones in our family: An engagement, Three Masters completions, Attendance to a UC, Attendance to USC, Attendance to Graduate school and most of all the blessing of being surrounded by family to celebrate it all.   It was a great and memorable celebration to look back at the previous year and look forward to the opportunities the new year has to offer.

The next time you want to celebrate a major milestone in your life consider making Red Chicken Pozole.

Red_Chicken_Pozole

 

Red Chicken Pozole Recipe

Ingredients

Red Chile Puree Ingredients
Find Recipe Here

Pozole Ingredients
12 pieces of chicken legs & thighs
1/2 onion
3 garlic cloves
4 tablespoons salt
105 oz can of Hominy

Garnish Ingredients
6 limes
2 bunches of cilantro
3 bunches of red radishes
1 chopped red onion
1/4 thinly sliced cabbage
2 tsp oregano

 

Chicken_Pozole

 

Preparation

1. Place Chicken in large pot. Add garlic cloves, onion, salt and 18 cups of water.
2. Bring water to a boil for about 30 minutes or until chicken is tender.  Keep chicken fat in the pot to add flavor.
3. Add red chile sauce to pot and bring to a boil.
4. Add hominy and bring to a boil.
5. Serve pozole in a bowl with tortillas and your preferred garnish.  Serve with love.

 

Buen Provecho!

Eva-TFL

 

 

 

 

Sweet Pineapple Tamales | Tamales De Dulce

We look forward to cooking tamales every year in our home. It’s a family tradition to gather around the table with all the prepared ingredients and assemble tamales.  Everyone in our family participates in the tamale assembly, also known as a Tamalada.   Whether you are relative or neighbor just stopping by, you become a part of our family when we make tamales in our home.  It’s a way for us to check in with each other, talk about family memories during the year, act silly and make new memories. Our most popular family tamales are the Mexican Chicken-Pasilla Tamales, but our favorite dessert tamales are the sweet tamales made with crushed pineapples and sugar.  The sweet pineapple tamales also known as “Tamales de dulce” are also my husband’s favorite! You have to get your tamales as soon as they are done when we cook them.  Otherwise, they will be all gone. Sweet Pineapple Tamales | Tamales De Dulce   Sweet Pineapple Tamales Recipe  Ingredients:

  • 2 package corn husks
  • 5 lbs of prepared masa
  • 3 cans of crushed pineapples with pineapple juice
  • 2 cup of raisins
  • 2 cups white sugar

Method: Sweet Pineapple Tamales | Tamales De Dulce

  1. Remove debris from corn husks and soak in hot water for 1 hour.
  2. Mix 2 cans crushed pineapples, 1 1/2 can pineapple juice, 1 cup sugar, prepared masa by hand.  Make sure to taste the dough periodically as you mix the dough by hand.  You may need to add additional sugar to taste, as the sugar will lose some of the sweetness during steaming.
  3. To assemble tamales: Drain cornhusks, remove any red corn silk, and stack. Lay 1 cornhusk flat, smooth side up. Place about 2-3 tablespoons of masa mixture on the bottom half of the cornhusk and smooth with the back of a large soup spoon. Add 3-5 raisins in the middle.
  4. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
  5. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamales to hold the flaps down.
  6. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water.
  7. Let Simmer for about 60-90 minutes.
Serve warm & with love.
Buen Provecho!
Eva-TFL

Latino Social Media Day

On Wednesday, June 25, 2014 Latinos nationwide will join forces to celebrate Latino Social Media Day.   Latino Social Media Day is being hosted by the Hispanic Public Relations Association and recognizes the growing influence of Latinos online.  As an active Social Media power user, I’m really excited to support Latino Social Media Day and celebrate nuestro dia!

According to Pew Hispanic Center research, 80% of adult Hispanics use Social Media today.   The number of Hispanic Social Media users is also growing daily.  Latinos use Social Media to share content and shop online.  However, Latino Social Media is more than just about selling to the Hispanic consumer.  Latino Social Media is also  being leveraged to connect Hispanics, build loyal followings and create digital communities.  Latino Social Media also empowers digital communities to join forces and create change in Politics, Education, Health and Immigration Reform.

To celebrate Latino Social Media Day, the Hispanic Public Relations organization will host a Google+ hangout to discuss the growing influence of Latino Digital Communities.  You can also follow the conversation online via the #LatinoSMday hashtag on Twitter, Facebook, Google+ and Instagram.

Make sure to put on your best outfit and share a #LatinoSMday selfie and join in the celebration.

What:

Latino Social Media Day

When:

Wednesday, June 25, 2014

Hashtag:

#LatinoSMday

Join the Latino Social Media Day Google+ Hangout below on June 25th at 11amPST:

 

Cooking With Chef Alejandra Schrader’s Seasoning Blends and Curried Cauliflower Recipe

I recently attended Chef Alejandra Schraders’s Seasoning Blends launch.  It was a gathering of fellow chefs and friends who support and enjoy Alejandra’s healthy cooking.  We tastes several meats, vegetables and small plates made with love and her delicious seasoning blends.  I really enjoyed the savory flavors of the Curried potatos, Cocoa-Mom Dark Seasoned chicken and curried Cauliflower Alejandra made with her natural seasoning blends.  The Seasoning Blends contain non GMO organic spices and are made with high quality ingredients  in Los Angeles, California.  Alejandra was inspired to create the spices by her love of global cuisine, bold flavors and healthy cooking.

If you are looking for a healthy nonGMO alternative to generic spices you purchase in the stores consider buying Chef Alejandra’s Seasonings and enjoy the natural flavors of global cuisine with every dish.

To celebrate the special occasion, Chef Alejandra also shared her secret Curried Cauliflower recipe with me to share with my readers. Make sure to visit the store and Cook Global Eat At Home for more delicious recipes, including the Cocoa-Mom Dark Seasoned chicken.  I’m looking forward to making healthy cuisine with Alejandra’s Seasoning Blends!

 

Chef Alejandra Schrader Seasoning Blends

 

Un abrazo with Chef Alejandra!

 

Chef Alejandra making Nothing but Love Tostadas!

 

 

We loved Chef Alejandra’s Cocoa-Mom Dark Seasoned chicken

 

Chef Alejandra’s Signature Sachon Roasted Beef Sandwiches made with Love!

 

Thank you Chef Alejandra for a Superb meal!

 

Chef Alejandra’s Curried Cauliflower Recipe

Ingredients

  • 1 head cauliflower
  • ½ medium brown onion, chopped
  • ¼ cup golden raisins
  • 2 tbsp Alejandra’s Gingerlove Curry
  • 3 tbsp coconut oil, melted
  • Coarse sea salt
  • Black pepper

 

Preparation

 

Preheat oven at 425° F

Cut cauliflowers into florets. On a large, rimmed baking sheet plate cauliflower, onions, raisins, Gingerlove Curry, coconut oil. Toss to coat evenly; season with sea salt and freshly ground black pepper.

 

Roast, tossing occasionally, for about 30 minutes until cauliflower is tender but still firm and edges are a bit crispy (you may leave for additional time to achieve desired level of doneness.)

 

Chef Alejandra’s Healthy Tip:

  • Get your cauliflower ON! This hearty vegetable is delicious and I’ve also learned that it provides a great deal of nutrition–from omega-3s and vitamin B to antioxidants like vitamin C and manganese. Oh, and It is also known for its anti-inflammatory properties and for helping with heart disease and cancer.
  • Spicy does not mean hot. Spices will help enhance the flavor of your food and will also provide plenty of good stuff like disease-fighting antioxidants. Spices can make cauliflower a rock star, infusing this mild dish with flavors that you will love!

 

 

¡Buen Provecho!

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