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sex, Mexican food, Mexican food and sex don't mix, sex after children, marriage

Why Mexican Food and Sex Don’t Mix

by Deborah Cruz 2015/09/10

Mexican food does not mix well with sex and it’s not for the reason that you might think. It has nothing to do with beans, though, I am sure that has it’s own set of consequences. Mexican Subway anyone. ( Just Google it. You know you want to.) This is something my mom should have warned me about when she gave me “the talk”. Well, maybe she did. Our sex talk went a little like this, ” It’s going to hurt A LOT!” Then my dad chimed in, “Don’t do it!” Maybe they were telling me their truth…

Mexican food and sex don’t mix!

Since having children, finding the time to have sex (whether Mexican food recipes are involved or not) has become a challenge. Making love has gone from being recreational to a full on covert ops sport. The days of spontaneous sex are long gone, unless you count the rogue moments of bathroom sex or Saturday morning, wake up early, quietly lock the door and do it quick and dirty. Oh yeah, that happens. Quick and dirty is the specialty in this house with an 8 and 10-year-old. Those broads know how to jimmy the door open.

But sometimes when you try to do it quick and dirty, well, to be quite frank, people get burned. I know this because I was recently on the receiving end of a bad combination of Mexican food and lovemaking. That’s right, a little healthy fooling around with my Big Guy ended with me in the shower pouring milk straight onto my vagina. See, I told you that it had nothing do with beans!

So, you’re thinking to yourself, what kind of kinky shit are Debi and the mister getting themselves into over there? Well, let’s just say that you should always wash your hands at least three times after handling spicy foods, especially peppers. I know because, well, I’m Mexican and have put jalapeno, habanero and all sorts of peppers, accidentally, into my eyeballs throughout my lifetime. It’s a damn miracle that I’m not blind. Apparently, my eyeballs are kinky and like it hot and rough. This is obviously a lesson lost on my 100% caucasian husband, otherwise, he might have known…and heeded my father’s warning of, “Don’t do it!”

The other night after a mouth-watering meal of homemade Mexican food, the Big Guy and I were feeling the heat and getting a little frisky between the sheets. It was all well and good until Mr. Vagina Whisperer over here decided to get a little up close and personal with my nether regions. Look, I am all about a good “massage” but, men, you MUST wash your hands if you’ve been handling hot spices or peppers, especially if you just deseeded 5 veiny jalapeños for your super secret, ultra spicy homemade salsa. Well, this goes for all men; in general, all men must wash hands before lovemaking. Think of it as one of those signs posted in Fast Food restaurant bathrooms, if it helps.

All I know is that one minute, I was enjoying the “massage” and the next, I was feeling the burn and immediately following that I was in the shower screaming for the Big Guy to bring me all the milk in the house. This girl was on fire, and not in the good Alicia Keys way. I was a very, unhappy burning crotch down under kind of girl on fire. Bad things were happening to my lady bits and I could do nothing but watch in horror as the flames engulfed me.

You know how when you eat a really spicy pepper your lips start tingling, then they start swelling and then you’re crying because the burn is like a thousand bee stings. Yes, I had that….right there in my vagina and vagina adjacent region.

Just to recap….

Mexican Food and Sex Don’t Mix!

Write it down. I’ll wait.

The moral of the story is this, there are a few things that I’ve learned over the years that certainly don’t mix with sex; spicy Mexican food fingers being at the top of that list (no you poured $8 a gallon organic milk on your vagina in the middle of the night to stop feeling the burn), toddlers within 5 miles of an unlocked bedroom (no you were naked wrestling with your husband when you to caught by a 2-year-old and played dead) and certain sleep aids for insomniacs. Here is my rule of thumb, Ambien is great for forgotten, wild sex weekends but Xanax before bed can leave your partner with the longest hand job in the history of the universe. Think puff, puff, give but instead…rub, rub, snore. I hear it’s embarrassing and you never live it down because truly the only thing funnier is a Norwegian Knob gobbler. Now, go Google that and have a nice day.

And remember, no sex after handling spicy foods until all parts that have come in contact with the heat have been properly cleansed and eradicated of any spicy residue. You’ll thank me later.

What’s your best sex advice?

2015/09/10 2 comments

chicken enchiladas, recipe, Mexican food, casa noble tequila, Mexico the cookbook

Food Latina

Good Food, Good Family & Good Health & a Giveaway

by Deborah Cruz 2014/12/29

written by Deborah Cruz

As the year comes to an end this week, I’ve been taking stock of what my life has been up to this point and planning forward to where I want my life to go. I find myself thinking about where I come from and what that all means to me.

Being Latina is about more than the color of your skin or your surname. It’s about the rich culture, the music, the food and the people. It’s a pride that you feel in your heart. It’s not one thing at all; it’s everything.

When I think back to being a child, my mind instantly goes to the smells, flavors and sounds of my parents’ house; the place I grew up. I am grounded in my beginnings because they built the foundation of who I am today.

One thing that instantly transports me to my childhood and is at the core of who I am is food. For better or worse, food has always been a big part of life in our family. Celebrations, milestones and even moments of challenge are always met with the comfort of humble foods that burst with flavors and vibrant colors. Foods that warm your heart, fill your belly and nourish your soul. That is what Mexican food has always been to me.

Taco Bell was something I never even tasted until I was in college and for the record, in Mexico, I never, ever saw a “Mexican pizza” and certainly never ate a hard shelled taco. Well, maybe I did but it was flat and we called it a tostada. There is pride in the way we make our food and there is love in the entire process, that’s why food is such a big part of the Latino culture.

Recently, I was provided Margarita Carrillo Arronte’s new cookbook, Mexico the Cookbook to review. This book is the first truly comprehensive bible of authentic Mexican home cooking. There are over 700 authentic recipes that you can create at home. It will take you on a journey of discovery through the country’s culinary history, ingredients and flavors that have shaped traditional Mexican cuisine.

There are several recipes for enchiladas, one of my favorite Mexican dishes. So many great recipes inspired me to share my own recipe for Chicken enchiladas.

Chicken Enchiladas

Ingredients:

1 lb. shredded chicken breast ( boil chicken breasts for 45 minutes- 1 hour. Let cool slightly, shred)
Olive oil, enough to liberally coat a skillet
12 flour tortillas
3 cups shredded Monterey Jack or cheddar cheese
Minced onion
2 lemons
Garlic powder
Salt
Pepper
2 small cans of enchilada sauce
Sour cream or crème fraîche (optional)

Instructions:

Preheat the oven to 350°F. Coat casserole dish with cooking spray.
In a skillet, heat olive oil. Once oil is hot, carefully place diced onion in skillet. Sauté the onions until they become soft.
Add chicken in skillet, salt and pepper to taste. Add the juice of 2 fresh lemons and 1 tablespoon of garlic powder to the skillet. Sauté until chicken is warm to the touch.
Remove skillet from the heat. Place chicken in a bowl; toss chicken with 1-½ cups of cheese.

5. Empty 1 can of enchilada sauce into a shallow bowl.

6. Dip a tortilla in enchilada sauce. Coat both sides. Spoon fill tortilla with chicken and cheese mixture. Roll tortilla closed. Arrange enchiladas in coated casserole dish. Repeat 11 more times.

7. Gently pour remaining can of enchilada sauce over enchiladas, top with remaining cheese evenly and bake until cheese has melted (about 10-15 minutes).

8. Garnish with sour cream, jalapeño slices and guacamole if desired.

Can easily be made into a meal by pairing with black beans, Mexican rice and elote corn casserole ( recipe coming soon).

If you are over 21, I found pairing my enchiladas with a Casa Noble Tequila Cocktail like the Noble Smash can take dinner to the next level. It’s simple to make:

2 oz. Casa Noble Reposado Tequila

2 oz. Fresh Pineapple juice

2 oz. Cranberry Juice

Serve on the rocks with a lemon twist garnish.

This dish is rich and bursting with flavor. It’s more than just a main course; it is a layering of flavors that feels like a hug from your mama. There is comfort in good food eaten and enjoyed with those you love. Here’s to good food, family togetherness, deep love and abounding success in 2015 and for the rest of your life.

I will be giving away one copy of Mexico the Cookbook to one lucky reader. If you live in the United States and would love access to over 700 recipes for authentic Mexican cuisine, enter below. Giveaway ends 1/08/15!

a Rafflecopter giveaway

Disclosure: I was provided compensation/ product for this post but all opinions and thoughts are my own.

2014/12/29 1 comment

Food Latina

Elote Casserole Recipe

by Deborah Cruz 2015/06/26

written by Deborah Cruz

Have you ever tasted elote? I make lots of Mexican dishes and have lots of favorite Mexican food recipes, my enchilada recipe is to die for. Seriously, but I also have developed a new take on an old favorite, elote! You may know it as esquites. I am calling it elote casserole because it’s not quite esquites either.

Growing up, I remember getting elote, the amazing steamed corn from street vendors. It was always a treat that we kids looked forward to, maybe more so than paletas! Anyways, I don’t currently live any where that I can get access to elote and you what they say, necessity is the mother of invention. In this case, it was the mother of the invention of this recipe. The same way it inspired me to develop my mexican hot chocolate milkshake recipe. There was no way I could let me kids grow up without knowing what this amazing food tastes like.

What is elote? If you are not Mexican, you may be asking yourself this. Elote is basically corn on the cob, steamed or boiled in the husk. Then the husk is pulled back and the corn is dipped in mayonnaise, drizzled with limejuice, dusted with Parmesan cheese and then liberally covered in tajin. You can substitute limejuice for lemon pepper and tajin for chili powder, either way, it tastes like a taste explosion in your mouth.

The only problem is that it is a little messy to eat and, where I live, hard to find a street vendor who makes it so I created this recipe so that I can still have my elote without the mess.

Elote Casserole

Ingredients

1 can of corn
½ cup mayonnaise

1/4 cup of sour cream

¼ cup of Parmesan Cheese
2 tablespoons of Tajin
1 small lime

Directions

Heat oven to 350 degrees Fahrenheit.
Empty the can of corn into small casserole dish, spread evenly.
In small bowl mix mayonnaise, sour cream, Parmesan cheese and juice from half of one lime. Blend well.
Spread mayonnaise mixture over top of the corn.
*If you’ve never had Tajin, I recommend that you taste it first. I love it on everything, oranges, apples and corn. You may not, so you may opt for less than the 2 full teaspoons or more.
Sprinkle Tajin, to your desired liking, on top of the mayonnaise mixture.
Place in oven and cook until top is starting to get golden brown.
Remove from oven and let cool for 5 minutes before serving.

Serve with your favorite dish, mine is everything, especially my enchiladas but if you want to serve it at a cook out, it pairs awesomely with my recipe for Chorizo hamburgers with avocado cream sauce. What’s your favorite casserole recipe?

Have you ever had elote before?

2015/06/26 2 comments

Mexico Barbie, Mattel, Racial Stereotypes

Parenting

Mexico Barbie Perpetuates a False Stereotype of Mexican Women ~Throat Punch Thursday

by Deborah Cruz 2013/04/11

written by Deborah Cruz

Hey Latinas, does this Mexico Barbie represent you?

Did you know that Mattel has a new Mexico Barbie coming out? At first I thought, hell yeah! I was so excited. I grew up on Barbie. I love her and so do my girls. Now, I’ll have a Mexican Barbie to share with my little girls. A Barbie that represents their culture, their heritage, their mother and themselves. Thank you Mattel!

Then I saw Mexico Barbie.

Mexican Barbie is dressed in a traditional Mexican folkloric dress; a fluorescent pink dress with multicolored ribbons. She comes with a Chihuahua dog under her arm and in the box is also a passport, you know so she’s documented. After all, we don’t want Mexico Barbie in “our” country unless she is here legally with up to date papers.Something about Mexico Barbie does not sit well with this Mexican.

2013/04/11 16 comments

food's an addiction, sugar is a drug, I was an addict, carbaholic

Health Weight Loss

Food’s an Addiction, Sugar is a Drug and I was an Addict

by Deborah Cruz 2019/06/17

written by Deborah Cruz

I’ve never had a healthy relationship with food. It’s always been the one thing I’ve loved and I’ve hated. I love the taste of food. It comforted me when things were tough. It would console me. Then I would use it to punish myself; to find myself unworthy. I would withhold it from myself, like love from a misogynist. Yet, I never thought sugar is a drug and I never considered myself an addict. This is how I lived in this vicious cycle pursuing perfection that doesn’t exist. It was a controlling relationship wherein I was the victim and the abuser.

But then I had a revelation, food’s an addiction. Sugar is a drug and I was an addict.

Yes, food is a drug and I am an addict and it’s almost killed me twice. Anorexia in the ’90s and diabetes in 2019. I used to proudly proclaim, “I’d rather work out for 3 hours straight than give up my French fries!” I was also the same person who secretly high-fived myself when people started to tell me that I was getting “too skinny” and looked sickly. In my mind, I was winning. I was cheating the system and beating food. Really, I was killing myself.

Here we are, 20 years in recovery from starvation and purging. Nasty little fact, being an anorexic is like being an alcoholic, every day is choosing to not indulge in the bad behavior no matter how much you want to. I won’t lie, there have been slip-ups. I’ve had a big meal and thrown it up. I’ve skipped meals. I’ve worked out excessively. I’ve tried to cheat the system and lied to myself that it was, “Ok, just this once” knowing how slippery the road really was. But for the most part, for the past 20 years, I had to let go of the control.

The problem with me is that there is no in between. There is micromanage everything that goes in my mouth and purge, there is restrict and starve and there is eat all the things with wild abandoned and no worry of consequences.

Let me create a picture, so you all don’t think I was shoving whole sleeves of cookies down my throat. When I say wild abandon, I mean I ate food in moderate amounts but without worrying, caring or writing down anything. I had to do this because the alternative behaviors sent me right back into obsessive, controlling behavior that caused my anorexia in the first place. Basically, I was out of control for two decades to avoid being dead. Or at least, that is what I made myself believe.

Now, here I am. Last month, I told you all about my come to Jesus meeting with my doctor. It was eye-opening, if not traumatic. She told me some hard facts. I feel like, for years, my doctors have been coddling me. I went from 103 pounds and inched up over the years and through the pregnancies to a whopping ( gulp..I’m about to say it out loud) 259.9 pounds at my heaviest. On the day my doctor gave me the bad news, I was 249.9 pounds. I’m 5’7”. I am morbidly obese. You know morbid means deadly, right?

I went home that day, cried my eyes out, stayed in bed for a couple of days, quite frankly, terrified of food. After all, it was literally killing me. But really, it wasn’t the food at all. It was me. I needed to take ownership of that. It was always me from anorexia through to diabetes, high blood pressure and high cholesterol.

I took my 3 days to cry it out and feel sorry for myself and then I did what I always do, I put on my big girl panties and I figured it out. Not as easy as it sounds. I am still figuring it out.

Here’s where I began to break my food addiction.

I changed my thinking. I stopped thinking of it as a death sentence and began to think of it as a blessing. I was still alive. All I needed to do was change my behavior and learn how to eat.

I began to measure my food. You cannot imagine how off my portions were. Try it, you will be floored.

I began to count carbs. My doctor gave me grams per day; 45 per meal 3x a day, and 15 per snack 3x per day. The thing about counting carbs is first, carbs were not taken away. There is nothing that makes me want something more than making it forbidden.

I eliminated all pop and juice because they are nothing but sugar. Instead, I opted for fresh fruit and if I need a drink other than water or milk, I drink Bubly. Actually, I am obsessed with the cherry flavor.

I am learning to say no to things. I am learning that sometimes it is ok to say yes to a bite or a ½ of something you really want but always in moderation and always aware of the portion size and carb count. Through this process of cutting my carbs and portion control, I’m learning that I really don’t love some of the food that I thought I loved as much as I do.

Case in point, pizza. I can have one piece with a salad if I feel the need. However, wasting 27 carbs on one slice feels ridiculous and it just doesn’t taste the same to me anymore. Pizza, the food that I thought I couldn’t live without. I don’t even really like anymore. It tastes weird to me.

I’m eating real food. I’ve been focusing on lean meats, fresh vegetables, fruits and logging every single thing I put into my mouth. I’m not living on chicken broth or cabbage. This isn’t a diet. I also weigh myself every morning and check my blood pressure and my blood glucose every day. It feels a little bit like restricting and that terrifies me because I can’t slip back into those old behaviors but I can’t eat with wild abandon either because my life is at stake. For now, this is what is working for me.

So far, I’ve lost 20.5 pounds in 6 weeks. I’ve lost 17.5 inches since May 29^th ( that was the first time I measured but by then I had already lost about 10 lbs. so I’m sure I’ve lost more than that). My blood pressure is completely normal. No more headaches. My blood glucose is completely in the normal range. No more insomnia. I’ve had insomnia my entire life. Now, I shut my eyes and go to bed on most nights by 10 p.m. I feel better than I’ve felt in years.

Maybe food’s an addiction. Maybe sugar is a drug and I was an addict but I’m changing all that and you can too. Do you think you’re a carb or sugar addict? Does your health say otherwise?

2019/06/17 3 comments

Thanksgiving recipes, How to make sweet potato casserole, sweet potato casserole, sweet potatoes, Holiday recipes, turkey recipes, Thanksgiving

Food

How to Make Sweet Potato Casserole: Best Thanksgiving Recipes

by Deborah Cruz 2021/11/17

written by Deborah Cruz

Of all the Thanksgiving Recipes I use my Sweet Potato Casserole is the one I’m asked for the most often. As Thanksgiving recipes go, this one is a favorite in our house. It’s based on the sweet potato casserole recipe made famous by the Grandview Lodge in North Carolina. We don’t spend every Thanksgiving in the Smokies but that doesn’t mean I can’t give my family that delicious home-cooked taste they’ve come to love. Below is the easy recipe for how to make sweet potato casserole recipe that has become synonymous with autumn in our house.

As far as Thanksgiving recipes go, this is the one must have ( aside from my Thanksgiving turkey recipe) that our family always wants me to bake. It also happens to be one of the side dish casseroles that people will ask me to bring to their assorted holiday functions. It is truly that good. I’ve even had family tell me that they would forgo the mashed potato recipes and Thanksgiving gravy for this sweet potato casserole. It’s truly a Thanksgiving recipe favorite that your family will be asking for for years to come.

This is a bit of a Thanksgiving recipe secret so shhhh! It’s simple and delicious and people will think you were working in a hot kitchen all day. If you’re like me, you can even put it all together the night before ( to reduce the amount of kitchen time on Thanksgiving Day) and then just pop it in the oven for the last 45 minutes of your turkey baking time.

Best Thanksgiving Recipes: Sweet Potato Casserole

Ingredients – How to make Sweet Potato Casserole

3 cups sweet potatoes, baked and mashed
1/2 teaspoon vanilla
1/2 cup margarine or butter, melted
1 cup sugar
2 eggs, beaten
1/2 cup milk

Ingredients – Topping

1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans

In a large mixing bowl, beat together the first 6 ingredients.

Pour into a lightly greased 9 x 13-inch or two 9 x 9-inch baking pans.

In a food processor fitted with a steel knife, combine ingredients for topping until crumbly or use a pastry blender to cut butter into brown sugar and flour until crumbly.

Mix in the chopped pecans.

Sprinkle topping mixture over the sweet potatoes.

At this point, the dish can be refrigerated (covered).

Photo: Pinch of Yum

Bake uncovered in a preheated 350-degree oven for 45 to 50 minutes until browned and bubbly.

Let cool slightly before serving.

Enjoy with your other favorite Thanksgiving Recipes. This sweet potato casserole recipe will surely be a Thanksgiving recipe that you will come back to year after year.

Thanksgiving Recipes are the best. What’s your favorite Thanksgiving side dish?

2021/11/17 11 comments

IDelight, #uniquerecipes, #Latina, Recipes

Food Latina

Mexican Hot Chocolate Milkshake Recipe

by Deborah Cruz 2014/06/23

written by Deborah Cruz

My milkshake brings all the boys to the yard. Sorry, couldn’t resist. My Mexican hot chocolate milkshake that is! A milkshake with a little Latina spin.

I decided earlier this spring that this summer was going to be the summer of fun. I wanted to give my girls the kind of summer that I had as a child; travel, spontaneous fun and lazy days of sleeping in and staying up late catching fire flies. Everything in moderation and no yelling mom moments. Life’s just too short for stressing over the little things. Eat that ice cream, put your feet in the sand and just have fun! This is my goal for my children this summer. No stress, no classes and no rigid schedules just beautiful childhood memories to last a lifetime.

I really wanted them to experience some of what I remember to be my fondest memories from childhood like riding my bike until my legs felt like they were going to fall off, swimming until I felt like I was going to collapse and giggling until my stomach hurt and watching movies under the stars. We don’t have a drive-in nearby, so we’ve improvised and made our own. We’re doing a lot of improvisation this summer and it’s been magical.

As a Latina, I was raised drinking Mexican Hot Chocolate. In fact, Abuelita Mexican Hot Chocolate was a breakfast staple paired with some kind of pan dulce, my favorite was the churro. We drank Mexican hot chocolate until we graduated to coffee, my other favorite thing in the world.

Mexican hot chocolate was not just served on cold winter mornings, there was just varying degrees of how hot our “hot chocolate” was served. For instance, during the summer months, we often threw a couple ice cubes into our chocolate. I realize, as an adult Mexican hot chocolate and churros is not a healthy breakfast, but it still makes me nostalgic for my childhood and why shouldn’t it be a treat once in awhile?

It’s June and I still get the craving for my Abuelita and churros, and the Big Guy and our girls love it to, so instead of making hot chocolate with lots of sugar and whole milk and topping it all off with warm churros, I decided to make Mexican Hot Chocolate Shakes with Cold Stone Creamery Sweet Cream International Delight creamer. Oh yes, you heard me right! When I told the girls about this idea, they freaked out.

Here is what you will need to make six 10 ounce milkshakes, so that you can share this sweet, cool treat with the whole family and whatever little friends you find at your home this summer.

Ingredients

· 2 cups of Cold Stone Creamery Sweet Cream ID creamer

· 2 package of powdered instant Abuelita hot chocolate

· 8 medium scoops of vanilla bean ice cream

· About 3 cups of ice

· Top with Whipped Cream

· Cinnamon/Sugar Mix

Instructions

1. Combine the ingredients in the blender and mix until all smooth.

2. Top off with some whipped cream.

3. Lightly Dust with Cinnamon

4. Drink slowly while enjoying each other’s company

We had this sweet frozen treat while watching the World Cup USA versus Portugal soccer match. The game ended in a last minute tie but our Mexican Hot Chocolate shake topped with cinnamon made it all a little less painful.

For more great recipes check out the International Delight Pinterest Community or join the International Delight community at internationaldelight.com!

What’s your favorite childhood memory that you’d like your own children to experience?

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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2014/06/23 2 comments

Food

Food is Love

by Deborah Cruz 2016/02/12

written by Deborah Cruz

When I think of food, I think of love. Not like, my food loves me but I associate food with the feelings of being cared about by someone who loves you; like my mother making me a grilled cheese after school on a cold winter day when I was a small child or how she made me that same favorite grilled cheese when I was overcome with morning sickness when I was pregnant with my first child. There is something comforting and beautiful about a food made with such love and caring as a mother providing food for her child.

I think most people think of food in this way. That’s probably why we have that old saying, “A way to a man’s heart is through his stomach.” Maybe there is something to it. Most people celebrate the big occasions in life with food because it’s a way to share a special moment with family and friends, punctuated by the warm, permeating smells of something delicious baking in the oven.

I think I probably learned this as a small child watching my mom cook for my father and the six of us children. Some of my fondest memories as a child are centered on our kitchen table as we all shared a meal. I want that for my children. The meal is about more than just the food, it’s about gathering together and talking about your day. It’s about listening and caring. In a word, it’s about love.

This is why my family has dinner together every night and on weekends, all meals are eaten gathered around our dining table after we spend the prep time in the kitchen together. Those cooking stand at the stove while those not sit at the island, watching and learning. We’ve done this with our girls since they were very small.

They’ve always had an interest in cooking and want to learn the recipes we’ve had handed down from our mothers and grandmothers. I always get a warm fuzzy feeling when they ask, “Mommy, when I grow up, will you teach me how to make your enchiladas/ secret recipe meatloaf/lemon Greek soup?” My standard answer is, “Yes, of course,” then I whisper, “ It’s all on the blog.”

Of course like most kids, they love anything I cook or bake even more so if they have a hand in it and I think it’s important to encourage them to experiment. I want it to be a fun experience not something I take so seriously that I yell at every imperfection. I just breathe and remind myself that there is a special beauty in the imperfections and these precious moments are few and fleeting the older they get. Pretty soon, I am sure they will both be better cooks than I am.

There is one thing that they love to bake together as often as possible, Pillsbury™ Grands! Cinnamon Rolls. Maybe, like my mom’s grilled cheese does for me, it holds some special part in their heart. All I know is that if they see them in the refrigerator, they always get a little sparkle in their eye because they know that we will be together in the kitchen baking them.

There is just something special about biting into that first bite of a warm, gooey cinnamon roll especially when someone you love made it. For Valentine’s Day, I thought a fun way to surprise the girls was with a batch of Pillsbury™ Grands! Cinnamon Rolls. Each bite reminding them of how much their mom loves them. This is so simple but something they will remember forever and might someday do for their own children. It’s quick, it’s easy and what’s more special than waking up to the sweet smell of cinnamon rolls on a cold Midwestern morning?

Disclosure: This post was sponsored by General Mills through their partnership with POPSUGAR Select. While I was compensated to write a post about Pillsbury™ Grands! Cinnamon Rolls, all opinions are my own.

2016/02/12 0 comment

holiday recipes, healthy, fuel up to play 60

Food Health

Holiday Recipes with a Healthy Twist

by Deborah Cruz 2015/12/07

written by Deborah Cruz

Disclosure: This is a compensated campaign in collaboration with National Dairy Council Fuel Up To Play 60 en español and Latina Bloggers Connect but all opinions on healthy holiday recipes are my own.

The holidays are here and everyone knows that the time between Halloween and New Year’s day is all about celebrating, which means it’s all about eating and drinking. We look forward to traditional family favorites like candy at Halloween, turkey at Thanksgiving, Tamales, Bunuelos and Rompope at Christmas and, of course, all the decadence and cocktails that New Year’s Eve brings with it. It’s the most delicious time of the year and also can be unhealthy but it doesn’t have to be if you make those holiday recipes healthy.

My theory is everything in moderation. If you are craving something and you completely ignore your body’s craving, you will be left feeling unsatisfied and frustrated. But what if your body is craving 7 cocktails, a heaping helping of pumpkin pie with more than a dollop of whipping cream and tamales x4? Then what?

Firstly portion control is a big part of staying healthy during the holidays. So why not use some of the tools provided by Fuel Up to Play 60 like Supertracker, which allows you to track your food and physical activity while setting goals and having access to the nutritional values of the food as well as target portion sizes.

There is also the option of taking your favorite holiday dishes and drinks and making them healthier by swapping out less healthy ingredients for healthier options. For example, swapping out full fat cheeses for low fat cheeses, swapping out red meat for chicken or pork or instead of drinking 3 glasses of eggnog, limit yourself to one.

Fuel Up to Play 60 and their new website (FuelUpToPlay60.com) is designed to help Latino students and their families to be active and make healthier dietary choices by providing relevant resources.

It will help you make your holiday recipes more healthy.

Fuel Up to Play 60 en Español aims to help Spanish-speaking students (and their families) create positive changes that increase opportunities for more active lifestyles. Parental diets and family physical activity habits often have an impact on children’s lifestyles. Through take-home materials and opportunities for family involvement, Fuel Up to Play 60 goes beyond the classroom and into the community and homes of students to achieve the most effective results.

If you’re looking for a great holiday gift for the foodie with a nutritional conscience in your life, The Dairy Good Cookbook is a great option. It’s full of delicious recipes and beautiful photography.

Milk, cheese and yogurt not only taste great, but also are nutrient-rich, affordable, readily available and versatile; making dairy foods realistic options to help people build healthier meal plans.

The book features more than 100 recipes that showcase the unique tastes and versatility of dairy – from cheese and yogurt to milk and butter. The book celebrates the nation’s more than 47,000 dairy farm families and their commitment to their land, animals, commitment to community and their love of family.

The Dairy Good Cookbook is available wherever books and ebooks are sold and retails for $25.00.

How do you keep your holiday recipes healthy?

2015/12/07 0 comment

Food

Delicious Farmer’s Market Sandwich Recipes for the Whole Family

by Deborah Cruz 2021/04/30

written by Deborah Cruz

Estimated reading time: 3 minutes

Spring is here. We’re a month out from the end of the longest virtual school year ever. The girls and I have all been working hard to make it off this struggle bus of pandemic living. We’re in full survival mode and right now, survival means adding something to look forward to each and every day, even if that just means something as simple as a facial mask or some new recipes.

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We should have never left the house for spring break. What should have been a welcome reprieve from our pandemic isolation ended up with us catching a severe case of senioritis. If you know, you know. Think the last 2 months of pregnancy…get out. The worst part is that I have to be the adult and encourage my girls to just hang in there, it’s “almost over” when all I want to do is quit. Talk about mom faking it until we make it.

Disclosure: This is a compensated post in partnership with S.Rosen’s Baking Company. But all opinions and love of grilled cheese are my own.

To break up the monotony, I’ve been trying to get us safely out of the house more often. With the nice weather, that means more trips to outdoor venues, even if it’s just walking around the neighborhood pathways or the local Farmer’s market. But in doing so, that means not just fresh air but tiny, new adventures. Baby step adventures in travel, exploration and food and that feels just the littlest bit “normal” and I am here for it. Life feels new, fresh and exciting right now (just because it feels like normalcy may be possible again in the near future) and it hasn’t felt that way in a long time. I feel hopeful.

Delicious Farmer's Market Sandwich Recipes for the Whole Family, grilled cheese

Since we’re spending more time at the local Farmer’s market anyway, why not try some new recipes Farmer’s Market Inspired Grilled Cheeses?

Springtime is here and we’re craving something fresh. While all those fresh veggies can be absolutely delicious, they may not be everyone’s favorite food at the table. Though growing up, my mom’s grilled cheese was my favorite thing to eat. In fact, I couldn’t eat anything else during the first 6 months of my 1st pregnancy. Thankfully, my mom was happy to oblige and I’m happy to oblige my girls when they ask for my grilled cheese sandwiches.

But what about those fresh veggies you just bought at the Farmer’s market? Enter a unique mashup of grilled cheese and fresh veggies. These modular recipes bring together everyone’s favorite comfort food, grilled cheese with garden fresh veggies in easy to modify recipes. You can easily and quickly leave out select ingredients and customize each sandwich as needed for certain family members. Though we’d suggest NOT leaving out the bread and cheese – that could be a bit difficult.

Farmer’s Market Inspired Grilled Cheese Sandwich Recipes

Fresh Asparagus and Spring Pesto Grilled Cheese

Ever feel like poor asparagus only gets used one way? Thrown on the grill and that’s about it, but we think this springtime veg is far more versatile than that! The key is cutting it up into bite size pieces to make this grilled cheese a fun, seasonal creation.

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Servings 1

Equipment

Skillet
Panini Maker

Ingredients

For the Spring Pesto:

2 Tbsp Toasted pine nuts
1/4 Cup Olive oil
6 Tbsp Grated parmesan
1/2 Tsp Roasted garlic
1 oz Fresh Chives

Per Sandwich

2-3 Stalks Asparagus ends snapped off and sliced into 1 inch pieces
2 Slices Havarti cheese
1 Slice Prosciutto torn into bite size pieces
Mayo to your liking
2 Slices S.Rosen’s Farmer’s Market White Bread

Instructions

Prepare the pesto (this can be done the day before). Combine the pesto ingredients in a blender. Pulse until you reach the desired consistency.
Sauté asparagus pieces for 3 minutes on high heat, until you see it begin to brown. Take off heat and transfer to a separate bowl, stirring in 1-2 Tbsp. of the pesto (depending on how strong you want it).
Heat skillet or panini maker to medium (we really like cast iron for this if it’s available, but if not, use a non-stick pan).
Assemble the sandwich: one slice of Havarti, top with the prosciutto, then the pesto coated asparagus, and more slices of cheese. Top with the second slice of bread after spreading a thin layer of mayo on it. If you’re making multiple grilled cheeses, assemble them all before you start griddling.
Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook 3 minutes, or until bread is toasty brown. Turn and repeat. Your stove top and pan may require slightly different cooking times.

For the sweet and savory Farmer’s market sandwich lover

Fresh Arugula and Local Jam Grilled Cheese

Maybe one of the most fun items to pick up at the farmers market is local jam, and with family favorite cheese Muenster, this combination creates a tasty and easy-to-make grilled cheese. The arugula adds a nice peppery counter balance to the jam and makes this a more sophisticated sandwich for adults. As for the jam, we recommend the following flavors: blueberry, blackberry and apricot, but we encourage you to try your favorites!

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Servings 1

Equipment

Skillet
Or Panini Maker

Ingredients

Per Sandwich

High quality jam of your choice
3 Slices Muenster cheese
Arugula Handful
Mayo to your liking
2 Slices S.Rosen’s Farmer’s Market White Bread

Instructions

Heat skillet to medium (we really like cast iron for this if it’s available, but if not use a non-stick pan)
Assemble the sandwich: One and a half slices of Muenster (rip the half slice into pieces and spread around the slice), spread jam over cheese, and add a handful of arugula. Top with the second slice of bread.
Spread a thin layer of mayo on this slice. If you’re making multiple grilled cheeses, first assemble them all before you start griddling.
Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook 3 minutes, or until bread is toasty brown. Turn and repeat. Your stove top and pan may require slightly different cooking times.

Farmer’s Market Sandwich that will fill you up

Chard, Apple and Bacon Grilled Cheese with Red Pepper Sauce

Chard always feels like that vegetable you should eat, but exactly how seems to be an issue. The answer is a grilled cheese! We also realize that chard might be a tough sell for some members of the family, but if you omit the chard, the resulting bacon and apple is still a classic grilled cheese combo.

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Equipment

Skillet
Or Panini Maker

Ingredients

For the Red Pepper Sauce:

4 oz. Jarred roasted red pepper
2 oz. Toasted slivered almonds
4 oz. Tomatoes (we used fire roasted from a can to keep it easy)
1 Tsp Paprika
2 Tbsp Parsley
1 Tsp Roasted garlic

For the Chard

1 Bunch Chard (rainbow or swiss)
2 Tbsp Apple cider vinegar
1 Tsp Salt
1/2 Tbsp Neutral oil such as canola

For the Sandwich

2 Slices Bacon cooked until crisp
3 Slices Gouda cheese
1/4 Apple thinly sliced

Instructions

Prepare the red pepper sauce (this can be done the day before). Combine the ingredients in a blender. Pulse until you reach the desired consistency.
Prepare the chard in a medium sauce pan with a lid. Heat pan to medium and add oil. Once heated, add chard by the handful. It will cook down A LOT. Stir the chard, apple cider vinegar, and salt. Cook for 6-7 minutes. Take off heat and set aside.
Heat skillet to medium (we really like cast iron for this if it’s available, but if not use a non-stick pan).
Assemble the sandwich: one slice of Gouda first, top with bacon, then the apple, two spoonfuls of sautéed chard, and finally, more sliced of cheese. Top with the second slice of bread. Spread a thin layer of mayo on this slice. If you’re making multiple sandwiches, assemble them all before you start griddling.
Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook three minutes, or until bread is toasty brown. Turn and repeat. Your stove top and pan may require slightly cook times.
Serve with red pepper sauce for dunking.

Just remember, life might feel a little weird and different right now but you can still do some things that are “normal” like a picnic in the backyard with the people who live in the house with you or just take a delicious sandwich to the deck and eat by yourself, if you’ve had too much “together time” this pandemic. Either way, what’s your favorite fresh, Farmer’s Market sandwich recipe?

2021/04/30 0 comment

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