Kale Chips {Recipe}

Do I have an easy and clean recipe for you!  Since taking up Clean Eating, I have also challenged myself to try new foods.  I’m so glad that I have, because I’ve learned to eat some great tasting & healthful foods.  And that’s how I came across this recipe.

Can I tell you I absolutely LOOOOOOVE chips.  I mean it.  I mostly prefer salty snacks over sweet ones.  And chips certainly fit the bill.  So, when I saw this recipe on Instagram I knew I wanted to try it.  Plus, I’ve been buying lots of kale for smoothies and wanted to try it in a different form.

Ok, so are you ready for a quick, easy & inexpensive snack?  Here we go.

kale chips recipe

Ingredients:

  • Kale
  • Olive Oil
  • Sea Salt

Prep:

  • Grab a few stalks of kale, separate the leaves from the rib, cut or tear them into smaller pieces
  • Pat dry the kale
  • Drizzle & toss the kale with olive oil
  • Lay them on a cookie sheet covered with foil or parchment paper
  • Lightly spread the sea salt
  • Pop in the oven at 300 degrees for 15-17 minutes. You want to make sure the kale is crispy like a chip.
  • Let cool or enjoy right out the oven.

Didn’t I tell you I had an easy recipe for you?  Let it be known that once you pop one in your mouth you won’t believe that you’re eating a veggie, cause it taste just like a chip.   And best part, is that you can make a huge batch, then divi it up into baggies for later.  Oh and of course the cost is way less than any chip, you’ll find at the grocery store, plus the health benefits.   Can you tell that I’m pumped about these?

Well go, go, go get some kale & make some chips, you’re gonna like em.  Buen Provecho!

Abrazos, Sapphire

Linking up to some of my favorite parties:
The Gunny SackThe Girl CreativeFunky Polkadot GiraffeReasons to Skip the HouseworkToday’s Creative BlogTip JunkieOrganize & Decorate Everything, Someday CraftsMy Girlish WhimsSomewhat SimpleI Heart Nap TimeThe Shabby Creek CottageSeven Thirty ThreeDelightful OrderGluesticksHomemaker in HeelsFingerprints on the FridgeFive Days 5 WaysBacon Time with the Hungry Hungry HippoCraft EnvyToo Much Time on My HandsBe Different Act NormalUnder the Table and DreamingA Creative PrincessThe Peaceful Mom

Clean Rhubarb Strawberry Muffins {Recipe}

Yesterday, I gave you the low down on Clean Eating.  And last week I told you how I had picked up rhubarb for the first time and was looking for a recipe to experiment with.  Well I found the perfect one over at CDKitchen.com and adapted it into a clean recipe.

clean rhubarb and strawberry muffins

Ingredients:

  • 1 3/4 cup whole wheat flour
  • 1/4 cup honey
  • 1 egg
  • 3/4 cup of soy milk
  • 2 1/2 tsp baking powder
  • 1/3 cup apple sauce
  • 3 tbsp agave syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3/4 cup minced rhubarb
  • 1/2 cup sliced strawberries

Prep:

  1. Combine egg, milk, apple sauce, honey and agave syrup in a small bowl.
  2. Combine flour and baking powder in a large bowl.
  3. Mix liquid ingredients into large bowl.
  4. Fold in fruits.
  5. Fill lined muffin tins.
  6. Bake at 400 degrees for 20-25 minutes.  Check them with a toothpick to make sure they’re done.
  7. Yields 1 1/2 dozen.
  8. Enjoy them as a snack or as a quickie breakfast.

Buen Provecho!

I’m so glad that I’m stepping out of my comfort zone with food, because I really enjoy the taste of rhubarb.  I have some left and am thinking of making jam with it.  Off to peruse the net for another recipe.

Have you tried any new foods lately?

Abrazos, Sapphire

Linking up to some of my favorite parties:
The Gunny SackThe Girl CreativeFunky Polkadot GiraffeReasons to Skip the HouseworkToday’s Creative BlogTip JunkieOrganize & Decorate Everything, Someday CraftsMy Girlish WhimsSomewhat SimpleI Heart Nap TimeThe Shabby Creek CottageSeven Thirty ThreeDelightful OrderGluesticksHomemaker in HeelsFingerprints on the FridgeFive Days 5 WaysBacon Time with the Hungry Hungry HippoCraft EnvyToo Much Time on My HandsBe Different Act NormalUnder the Table and DreamingA Creative PrincessThe Peaceful Mom

Pumpkin Pancakes {Recipe}

Fall is in the air. And you know what that means right? Decadent, Rich and Fragrant meals and desserts, like chili and pumpkin pie.  My mouth is watering just a tad.  Oh sheesh, I’m getting carried away & here I am trying to lose baby weight.  Get a grip!  But seriously this is the time of year, when our ovens get a good work out & well us not so much.

I seriously love everything pumpkin related, well except for pumpkin spice coffee. BLEH!  And like I mentioned I’m watching what I eat & I’m keeping my distance from pumpkin pie.  I figure I’ll go all in around Thanksgiving.  How many days till then??  So instead of totally depriving myself of the yummy goodness of pumpkin tastiness, I decided on whipping up a batch of Easy Peasy Pumpkin Pancakes.  Say that five times fast!

I am not kidding that this is one of the easiest recipes for Pumpkin Pancakes. Some may say, I actually cheated since I used a “Complete” pancake mix.  Well let’s get to it.

Ingredients:

  • 2/3 cups milk
  • 1 cup complete pancake batter mix
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon butter

Prep:

  • Combine all your ingredients & mix
  • Add butter to a warm skillet, medium flame
  • Pour batter into skillet, turn pancakes when small bubbles begin to appear on the edges, cook on other side for about 1 minute
  • Serve pancakes with syrup (sprinkle with cinnamon, optional)
  • Yields 4-5 pancakes


BAM…the easiest pumpkin pancakes & pretty darn tasty, if I say so myself.  After you whip up a batch I hope you’ll forgive my cheating ways.

BUEN PROVECHO!

Have you added pumpkin into any of your dishes?

Linking up to some of my favorite parties:
The Gunny SackThe Girl CreativeFunky Polkadot GiraffeReasons to Skip the HouseworkToday’s Creative BlogTip JunkieOrganize & Decorate Everything, Someday CraftsMy Girlish WhimsSomewhat SimpleI Heart Nap TimeThe Shabby Creek CottageSeven Thirty ThreeDelightful OrderGluesticksHomemaker in HeelsFingerprints on the FridgeFive Days 5 WaysBacon Time with the Hungry Hungry HippoCraft EnvyToo Much Time on My HandsBe Different Act NormalUnder the Table and DreamingA Creative PrincessThe Peaceful Mom

Batido de Trigo {Recipe}

During our time in Philly we dined at a Colombian restaurant, called Tierra Colombiana (translation: Colombian Land).  After being away from home and my kitchen for such an extended period of time, it was nice to have an authentic Spanish meal and Colombian at that.  I enjoyed a Bandeja Típica, along with a Batido de Trigo. Two favorites from childhood.

Here’s what my bandeja típica looked like.

A Batido de Trigo is a Puffed Wheat Milkshake.  I remember as a young girl, going to this one restaurant in The Heights with my mom and she ordering me a batido de trigo.  Funny thing is that I’ve never seen it served anywhere else, until our meal at Tierra Colombiana.

Being that one: we don’t live close to Philly and two: I spend enough time in the kitchen; I figured I’d try my hand at recreating the shake myself.

Ingredients:

  • 1 cup of unsweetened puff wheat
  • 1 cup of milk, lowfat
  • 3/4 cup of ice
  • 1 ½ tablespoon of sugar in the raw (or to your taste)
  • ½ teaspoon of pure vanilla

These measurements are for one serving.  Also, you can substitute the unsweetened puff wheat for sweetened ones, like Honey Smacks and use regular sugar, in place of the sugar in the raw.  I’m watching my intake, so I’ve decided on a more healthful shake.

Prep:

  • Measure out your ingredients.
  • Dump them into a blender.
  • Puree.
  • Pour and Enjoy!

It couldn’t get easier than that.

Buen Provecho!

After making and enjoying this scrumptious shake, my silliness dawned on me.  Like, really why hadn’t I thought of making it before?  I’m so glad that I did, because it’s become my quick go-to breakfast shake.

Linking up to some of my favorite parties:
The Gunny SackThe Girl CreativeFunky Polkadot GiraffeReasons to Skip the HouseworkToday’s Creative BlogTip JunkieOrganize & Decorate Everything, Someday CraftsMy Girlish WhimsSomewhat SimpleI Heart Nap TimeThe Shabby Creek CottageSeven Thirty ThreeDelightful OrderGluesticksHomemaker in HeelsFingerprints on the FridgeFive Days 5 WaysBacon Time with the Hungry Hungry HippoCraft EnvyToo Much Time on My HandsBe Different Act NormalUnder the Table and DreamingA Creative PrincessThe Peaceful Mom

Granola Encrusted French Toast {Recipe}

Awhile ago I told you all about my son’s obsession with pancakes.  How he practically eats them everyday.  We joke that one day he’ll turn into a pancake himself.  Right along those lines, I’ve been sticking with the same breakfast food for awhile, out of convenience and time.  Just like the Lil’ Giant, I can’t help myself because I absolutely love Cream of Wheat.  But in an effort to get out of the breakfast rut & trim down the postpartum baby weight, I prepared this YUMILICIOUS recipe…

Granola Encrusted French Toast

Hope you’re ready to sink your teeth into these EASY PEASY French Toast.

Preparation

  • In a medium size mixing bowl, whisk together the milk, eggs, pure vanilla and a few sprinkles of ground cinnamon.
  • Pour cup of granola into a plastic baggie, close & use a mallet to smash the granola. Lay smashed granola on a small plate.
  • Dip bread slices into wet mixture for a few seconds to soak up all the gooey goodness. Then place bread into smashed granola. Make sure to cover both sides with granola.
  • Transfer bread slices to buttered skillet, heating slowly until bottom is golden brown. Turn to brown both sides.
  • Sprinkle with additional cinnamon (to your taste).
  • Serve French Toast hot with syrup (butter optional).

And there you have it, a quick and easy recipe to start your day off on the right foot.

Buen Provecho!

Linking up to some of my favorite parties:

The Gunny SackThe Girl CreativeFunky Polkadot GiraffeReasons to Skip the HouseworkToday’s Creative BlogTip JunkieOrganize & Decorate Everything, Someday CraftsMy Girlish WhimsSomewhat SimpleI Heart Nap TimeThe Shabby Creek CottageSeven Thirty ThreeDelightful OrderGluesticksHomemaker in HeelsFingerprints on the FridgeFive Days 5 WaysBacon Time with the Hungry Hungry HippoCraft EnvyToo Much Time on My HandsBe Different Act NormalUnder the Table and DreamingA Creative PrincessThe Peaceful Mom

Colombian Sancocho with Mazola® #Sobrecitos® and #Giveaway

There’s something about a hot bowl of soup that makes everything right in the world.  And make it a bowl of Colombian Sancocho and well life is absolutely supreme. My mami has been making sancocho for as long as I can remember. In fact I have a ton of great memories associated with this flavorful soup. With mami being so far away in Florida, I haven’t had this delicious dish in some time. So when I was asked to try Mazola® Sobrecitos®, I knew exactly which of mami’s recipe I would recreate. 

Mazola® has recently introduced Sobrecitos® bouillon packets, which are jammed packed with flavor to add to any of your family favorite recipes.  Sobrecitos® dissolve instantly and completely, unlike traditional bouillon cubes.  Great for busy evenings, when getting a quick, healthy and delicious meal on the table is must. Another great feature is that one Sobrecito® = one cube. So there’s no additional measuring needed.  Easy Peasy!

Colombian Sancocho

Preparation:

  • In a pre-heated caldero on low to medium heat, combine the olive oil, sobrecitos, garlic, sofrito, beef cubes, stir and allow to cook until beef begins to brown.
  • In the interim season the chicken legs with the adobo and garlic powder.
  • Fold in chicken, green peppers, half of the cilantro and black pepper. Stirring for 10 minutes.
  • Add water and cook for 30 minutes.
  • Add the corn, plantains, yucca, chayote and potatoes.  Cook for about 25 minutes.
  • Add the sweet potatoes and remaining cilantro, cook for an additional 30 minutes or until all vegetables are tender.
  • Taste and adjust the seasoning, if necessary.
  • Serve in large soup bowls, dividing the chicken and veggies evenly.  Serves 6-8.
  • You can also serve alongside white rice and avocado.
  • ENJOY!

Sancocho isn’t one of those 1-2-3 kind of meals, but so worth the time and effort.  I made enough for my family to enjoy and freeze. Yes, you read right freeze. So, now we can easily re-heat the deliciousness any day of the week.  By the way my sancocho came out absolutely delightful with the help of Mazola® Sobrecitos®.

While I was at it, I decided to use a Sobrecitos® in the crock pot. As of late, I’ve been tossing 2 to 3 pieces of seasoned chicken breast in the crock pot, along with chicken stock.  I typically shred the chicken and used it throughout the week for lunch, in sandwiches or wraps. This time around I used a sobrecito in place of the chicken stock, added a cup of water and forgot about it for about four hours. I skipped adding any additional seasoning to chicken, because of the great flavor offered in the Sobrecitos®. Thus far, I made chicken and cheese quesadillas and they were YUM, YUM, YUM!

Ready to WIN IT?

One Lucky reader will win one (1) $25 Gift Card to Walmart, along with a box of Mazola® Sobrecitos®.

Mandatory entries:

Additional entry:

Make sure to leave a comment below for each entry.

Good Luck and Buen Provecho!

Open to US Residents, 18 and over.  Winner will be selected at random and announced on August 6, 2012.

Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Mazola® Sobrecitos®. However, all opinions expressed are my own.

Easiest and Tastiest Spiral Ham {Recipe}

I am soooo late in releasing this blog post. It’s been sitting drafted in my dashboard without the finishing touches, for a little over two weeks. In the words of my daughter: Me, bad little blogger.

So, today I wanted to share with you the Easiest & Tastiest Spiral Ham you’ll ever make. My MIL shared this recipe with me. And it was passed to her by her late sister-in-law, Diana. My daughter is her name sake. Her middle name actually.

Ingredients:

  • 1 10lb Spiral Ham
  • 1/2 cup of packed Brown Sugar
  • 1/4 cup of packed Brown Sugar
  • 1/4 cup of Water
  • 1/4 cup of Cloves
  • 10 oz bottle of Saucy Susan (peach-apricot glaze)
  • 1 can of Pineapple slices
  • 1/4 cup of Maraschino cherries
  • 4 oz bottle of Ham glaze
  • Wooden toothpicks

Instructions:

  1. Preheat oven to 375°
  2. Place ham in a baking pan. Dissolve brown sugar with 1/4 cup of warm water. Apply mixture onto ham. Press the cloves into the sliced ham top. When pressing the cloves towards the front edge of the ham, be careful as the ham may spread. I use the wooden toothpicks, to perform what I call surgery to keep it all together. 
  3. Cover the ham with foil. Make sure to tent the foil. Bake for 2 hours. I calculate the cook time by the pound at 15 minutes. So for a 10lb ham, you’re cooking it for 150 minutes or 2 hours and 30 minutes.
  4. In the meantime mix the entire contents of the Saucy Susan, ham glaze, juice from the pineapple slices, 1/2 of the juice from the maraschino cherries and 1/4 cup of brown sugar in a mixing bowl. Refrigerate. 
  5. Following the 2 hours in the oven, pull out your ham & remove the cloves. Evenly spread out the pineapples onto the ham, using the wooden toothpicks to hold them. Place a maraschino cherry in the middle of each pineapple, again using the toothpicks. Spread 3/4 of the glaze mixture on top of the ham.
  6. Place the ham back into the oven, tented with aluminum foil for another 30 minutes, basting frequently. Use a meat thermometer to confirm the internal temperature of 160 degrees. Make sure that the thermometer does not touch the bone.
  7. Once fully cooked, remove the pineapples and cherries & begin to slice. I typically just pull the slices off without the use of a knife.
  8. Serve the ham topped with pineapples, cherries and the saved glazed mixture.

And there you have it, the Easiest and Tastiest Spiral Ham.  Perfect for the Holidays. This ham makes an appearance every Noche Buena (Christmas Eve) feast. And this year I made it for Easter too.

Oh and if you’re gonna ask if this recipe is Weight Watchers friendly or how many calories does it contain. I will have to look at you like a deer in head lights. Let me clue you in on us Spanish Folk, our meals tend to be filled with lots of butter, oil, mayonessa, love and lots of calories. So note, that after eating this ham you’ll most definitely have to work it, either at the gym or hit the pavement. But I will admit, it’s TOTALLY worth it. And so are many more of our signature meals.

With that being said, Buen Provecho Mis Amigos!