Tuesday, November 20

Oreo Cupcakes (to die for)

These are my semi-homemade OREO cupcakes.. super easy & delicious!
 I purchased 2 box of devils food cake, follow directions on the back of the box accordingly.
Once all ingredients are combined. Add one whole pack of OREOS (crumbled into large chunks).
Incorporate into the batter & pour into cupcake liners. 
(2 boxes made 48 cupcakes, I also doubled the frosting recipe)

I found a simple buttercream frosting recipe online from tasteofhome.com

1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk
In a large bowl beat the butter until smooth, light & fluffy. 
Mix in confectioner sugar, vanilla & milk.

MY EXTRA STEP: In a food processor, blend about 5-6 OREOS & add crumbs to frosting.
Mix until combined.

In a pastry bag, snip your tip & add desired tip. Pour in frosting & pipe onto cupcakes. 
This may take some practice... BUT it's not impossible. Good luck!

Top each cupcake with a WHOLE OREO!! 
Make sure to press each OREO into the cupcake to insure it stays put.



Monday, November 12

Tequila Shrimp Tacos

Begin by making your Mexican slaw...click the link below for recipe!

These tacos consist of 2 ingredients I LOVE LOOVE LOVE! 
I've come across recipes for tequila shrimp tacos before, but I wanted something fast & easy.
SO.. This is what I came up with..

1 lb. medium shrimp (peeled & deveined)
1-2 shots of tequila
1 garlic clove (minced)
1 TB butter
Salt & Pepper

Heat up a large skillet... add some grape seed oil & garlic. Saute for about 1 min. & add shrimp!
Season with 1/2 TB of salt & pepper

Cook until shrimp have turned pink & liquids have adsorbed.
Bring your favorite tequila & take a shot yourself! Why not! (or not) haha.
Stand back & add a shot of tequila (heat should be high)

Once tequila is adsorbed, add 1 tb of butter & another shot if you enjoy a stronger tequila taste.

Once shrimp has slightly caramelized. Turn heat off & your done!

 Warm up a few tortillas... Add your Mexican slaw, top with shrimp & your favorite spicy salsa!


Cabbage Slaw (Mexican style)

My family uses this cabbage slaw recipe for numerous dishes... Great addition to all types of tacos, enchiladas or as a side salad. I can't think of a better name than calling it a
 'Mexican slaw' because of its ingredients.
So, for now that's how I'll refer to this slaw.

1/2 green cabbage (thinly sliced)
1/4 bunch of cilantro (chopped)
1 tomato (diced)
2 small cucumbers (diced)
1/4 onion (finely diced)
1 lemon 
1 TB salt
1/2 TB oregano
(great for 3-4 people, use whole head of cabbage for 5 or more people)

Begin by finely slicing all the cabbage, place in a large bowl fill with water & allow to sit for 10 minutes or so. This cleans it! Remember it must be very thinly sliced (as my mom would say).
 After it has sat drain out all the water, make sure its almost dry before adding other ingredients.

Diced, tomato, cucumbers, onion & chop the cilantro...
Place in a separate bowl (if cabbage is still draining)..

Add salt, oregano & lemon & incorporate.

Add in cabbage incorporate well well tomato mixture & your done!


Sunday, November 11

Party Pasta (as we call it)

This 'party pasta' or Ham & cheese pasta are always present during our special gatherings...
 the obvious, it's freaking delicious! Also its a perfect make ahead meal.

Always a crowd pleaser!

I usually prep the day before, cook the pasta, cool & store in ziplock bags. Chop cheese, ham & store in a separate ziplock. Cook veggies & store!
Party day arrives & you toss everything in a large bowl add condiments & mix.

  2lb Spiral Pasta
1lb Yellow cheese
1lbs Ham
1/2 frozen mixed veggies
1 cup Mayo
1 cup sour cream
1 TP Mustard

Cook pasta accordingly & remember DO NOT overcook.
 Add mixed veggies during the last 2 minutes.

Cube cheese & ham.. if prepping the day before store in ziplock bags.

Once pasta cools, store in the refrigerator.
Day of: In a large bowl combine all ingredients & mix to incorporate mayo mixture.
Pasta should look saturated with mayo mixture because it will absorb half.


Always remember the rules of cold pasta, don't put out to early on or place in the sun. 
Once pasta is no longer cool, store away (if for some odd reason there's leftovers)!
Double or triple the recipe. I've made up to 4 boxes of pasta for parties :)

Saturday, November 3

Bacon,egg & cheese muffins

Never leave the house hungry.. even during your morning rush!
Substitute the bacon for ham, turkey, tomato, avocado, canadian bacon.. etc.

1 english muffin (whole wheat, white, sour dough)
1 egg 
1 slice cheese (your fav)
2-3 slices of Bacon

Heat up a skillet, cook the bacon & set aside.  Clean pan & add a bit of butter, crack your 
egg & scramble. immediately form into a circle (the size of your muffin). 
Meanwhile toast your muffin. Once egg is cooked to your liking, remove and add to your toasted muffin, top with cheese & bacon. Wrap in foil for a 'TO-GO' breakfast or make more for the whole family.



Thursday, November 1

FOOD for the Honeymooners..

Daily stable Patron & Corona ;)

Cheers to us!! I'm very excited to share some of the wonderful food we enjoyed during our honeymoon in the 'Mexican Caribbean' as they call it! 
Our honeymoon destination was the Riviera Maya, we visited Playa del Carmen,
 Tulum, Xel-ha, & Cozumel Island (a dream of mine). 

We are truly blessed to have been gifted such a wonderful opportunity! My dear Aunt & Uncle from Vegas gifted us a week (7 DAYS)  from their time share. Their amazing wedding gift ensure us the honeymoon of our dreams. I say that because we came home absolutely delighted & mesmerized by our trip.
The Mexican Caribbean (I love saying that) is full of history & beauty.. & the food is truly authentic.

My favorite Tuna Ceviche w/ mango & jicama salad & his fav. Fried Calamari

The Cappuccinos at our Resort were a blessing!  Dessert from La Noche Mexicana.
ahhhh... Posole

Chocolate log cake

Breaded shrimp, beachside

Dinner is served, Playa del Carmen

OK! I made him breakfast once... :)
Hope you enjoyed a piece of our honeymoon... & you book a flight to the Riviera Maya soon!
I promise to share wedding photo asap :)

The New 'Mr. & Mrs. Correa <3

Classic Deviled Eggs


12 Eggs
1/2 cup Mayo
2 tsp. red or white vinegar (I used red)
2 tsp. Mustard
2 pinches of Salt
Fresh cracked Pepper
Parsley for garnish

Place eggs in a pot and cover with enough water!
 Bring to a boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 15 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Slice the eggs in half lengthwise, removing yolks & placing in a bowl. 
Place the whites on a serving platter. 
Mash the yolks into a fine crumble using a fork. 
Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

I placed mixture in a ziplock bag, clipped the tip & evenly poured into each egg white!

Garnish each egg with a leaf of parsley! DONE!!
(recipe courtesy of foodnetwork)