Topo Chico Cucumber Cocktails

June 27, 2016

This Topo Chico Cucumber Cocktail is my new favorite drink! It's simple, refreshing and tastes like cucumber spa water, perfect for hot summer days. And if you find yourself having too many of these Topo Chico Cucumber Cocktails, never fear, check out this Topo Chico Hangover Cure.

Alright guys, enjoy your Topo Chico Cucumber Cocktails and don't forget to subscribe if you aren't on my mailing list for recipes sent straight to you inbox. You can also follow me on social media: Facebook, Instagram, and Pinterest.

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Frijoles Charros

June 13, 2016

“Who made the beans.” This is the phrase you will hear when you share these Frijoles Charros or Cowboy Beans, with your family and friends. I hear it every time I bring these beans to family gatherings. They take a little time to prepare but nothing you can’t handle. These are the real deal! No short cuts here. Your patience will be rewarded in the end.

As I mentioned above these take some time to prepare. About 2 hours after soaking the beans, but most of it is just simmering time. These can be prepared several days ahead of time as well. Just reheat slowly when you’re ready to serve.

In my family I usually make these for our Christmas dinner, which is usually Mexican themed. With Tamales and Mexican Rice, these Frijoles Charros fit right in! These also pair well with grilled meats such as chicken or skirt steak.

Be sure to get the best ingredients you can find. Organic dried pinto beans, organic veggies, organic bacon, and quality pork shoulder.

Frijoles Charros

Name: Frijoles Charros
Prep time: 8 h
Cook time: 2 h 30 min
Total time: 10 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pound (about 2 ½ cups) dried pinto beans; 1 pound pork shoulder, trimmed of fat, cut into ½-inch to 1-inch cubes; Kosher salt for pork; 8 thick slices organic bacon, cut into 1/2-inch pieces; 1 medium organic onion, diced; 2 large fresh poblano chiles, roasted and peeled, seeded and chopped *see note; 2 ripe, medium-small organic tomatoes, roasted **see note, or one 15-ounce canned tomatoes, drained and chopped; 1 teaspoon kosher salt; ½ cup roughly chopped organic cilantro

Yield: 6 main servings

Prep Time: 8 hours

Cook Time: 2 hours 30 minutes

Total Time: 10 hours 30 minutes

Charro beans made from dried pinto beans, pork shoulder, bacon, onions and poblano chiles! A Mexican food staple you can make at home! They'll only taste like you got them from a high class Mexican restaurant!

No Ratings

Ingredients

1 pound (about 2 ½ cups) dried pinto beans
1 pound pork shoulder, trimmed of fat, cut into ½-inch to 1-inch cubes
Kosher salt for pork
8 thick slices organic bacon, cut into 1/2-inch pieces
1 medium organic onion, diced
2 large fresh poblano chiles, roasted and peeled, seeded and chopped *see note
2 ripe, medium-small organic tomatoes, roasted **see note, or one 15-ounce canned tomatoes, drained and chopped
1 teaspoon kosher salt
½ cup roughly chopped organic cilantro

Instructions

Pick out any foreign particles from the beans, then rinse and place in a 4 quart pot or Dutch oven. Add about 2 quarts water and remove any beans that float. Soak beans for 4 to 8 hours. (You can also do a quick soak by boiling the beans for about 2 minutes then let them stand for 1 hour.) Drain beans.
Add 2 quarts fresh water to the pot of beans, and add the pork shoulder and bring to a boil slowly. Partially cover beans and simmer over medium-low heat, stirring occasionally, until the beans are tender, about 1 to 2 hours.
Cook the bacon in a large non-stick skillet over medium-low heat until crisp. Remove the bacon to a paper towel lined plate and discard all but 2 tablespoons of the bacon fat. Increase the heat to medium. Add the onion and chiles and cook until the onions turn a deep golden brown, about 8 minutes. Stir in the tomatoes and cook until all the liquid has evaporated.
Add the tomato mixture, bacon and salt to the cooked beans. Simmer, stirring
occasionally for 20 to 30 minutes. If the beans are too soupy, uncover and
raise the heat to simmer away the excess liquid. For a thicker consistency,
puree 2 cups of the beans with their liquid and return to the pot. Add salt and
pepper to taste. Stir in fresh chopped cilantro and serve.

Notes

* To roast in the broiler: Adjust an oven rack to the closest position to the heating element. Cut chiles in half and remove the stem and seeds. Place chiles on a baking sheet. Broil until the chiles are blistered and darkened, about 5 to 8 minutes, rotating the pan halfway through roasting. Cover the chiles with foil or a paper bag to let steam for 10 minutes, then peel the skin off the chiles and chop.

**To roast tomatoes: Adjust an oven rack to the closest position to the heating element. Cut the tomatoes in half and seed the tomatoes. Lay tomato halves on a baking sheet. Let the tomatoes roast, rotating the pan halfway through roasting, until softened and blackened about 12 to 15 minutes. Cover the tomatoes with a paper bag or sheet of foil to let steam for 10 minutes. Peel, core and chop.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 11gSaturated Fat: 4gCholesterol: 36mgSodium: 454mgCarbohydrates: 31gFiber: 11gSugar: 3gProtein: 19g

Grilled Doughnuts with Blueberry Sauce

May 23, 2016

Those that are close to me know I have a major weakness..... okay maybe 2 major weaknesses, and the first one is doughnuts. The second is ice cream. Put them together, and you'll see me, eating a big ol' bowl of these Grilled Doughnuts with Blueberry Sauce and loving every second of it.

I typically eat doughnuts all of about twice a year. I try my best to stay away from doughnuts because I know my will power with them is pretty nonexistent. But as I flipped through my latest issue of Food and Wine Magazine I stumbled upon this heavenly recipe for Grilled Doughnuts with Blueberry Sauce. It was as if Food and Wine put this recipe in just for me! Without hesitation I started planning out the recipe.

As I said before I rarely eat doughnuts because it's my weakness, but when I decide to indulge I like to go all in! And this treat qualifies as "all in"! So forget those bottled ice cream sauces and jazz up your favorite vanilla ice cream and top it off with these Grilled Doughnuts with Blueberry Sauce.

These can also be made with day old pastries such as, pound cake, cinnamon buns or challah. And don't forget to subscribe to be the first to get new recipes sent directly to you inbox! You can also follow me on Facebook, Instagram, and Pinterest.

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Chocolate Cream Pie

May 9, 2016

Finally, a Chocolate Cream Pie with an Oreo cookie crust that uses the whole Oreo cookie, filling included! Many recipes call for chocolate wafers or just the cookie part of the Oreo, but not for this Chocolate Cream Pie. Be sure to use the traditional Oreo cookie for this recipe, not the "double-filled".

Be sure to pack the cookie crumbs in well with the back of a spoon all the way up the sides of the pie plate. Packing the cookie crumbs well will help the pie cut better. You can place the baked pie crust in the fridge to set or set aside to cool to room temperature.

Do not combine the egg yolks and sugar in advance of making the filling - the sugar will begin to break down the yolks and the finished cream will be pitted.

This Chocolate Cream Pie is somewhere between a milkshake and a melted candy bar. The two types of chocolate create a deeper complex flavor.

Well it's almost summer guys and cream pies are perfect for this season. I think Chocolate Cream Pie is probably my favorite cream pie with banana cream being my second favorite. What are some of your favorite cream pies? And maybe I will make your favorite cream pie next! Let me know in the comments below!

Follow The Cake Chica on social media: Facebook, Instagram, and Pinterest.

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Cheesy Roasted Potatoes with Bacon

May 2, 2016

This easy side dish recipe has quickly become a new favorite in my house, and is on regular rotation. Every time Craig sees me getting the bags of little potatoes, he knows I am about to make Cheesy Roasted Potatoes with Bacon. It's like eating a baked potato just roasted on the stove top.

The original recipe is from Bee at Rasa Malaysia: Easy Delicious Recipes. I've kept it pretty much the same; however I did double up a few of the ingredients. Craig and I are a tall couple (me 5 ft. 9in. him 6ft. 3in.) and we need our carbs, so we like larger portions than most. With me lifting weights 6 days a week and being a hard gainer, I have to make sure I eat enough food. Great excuse to do what I love.....EAT!

Try these Cheesy Roasted Potatoes with Bacon for your nest weeknight side dish. They will not disappoint. Enjoy.

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Picadillo Tacos

April 25, 2016

My sister gave me the Muy Bueno cookbook for Christmas this past year. My sister Irene loves Mexican food and has been cooking it a lot longer than I have. I remember her making Mexican rice pudding when I was younger and even some flautas when I was a teenager. At that point in my life I still hadn't discovered my love for cooking or baking but it was only a matter of time. Good cooking just seems to run in my family.

When my sister gave me this cookbook, she said it was the real deal. And after trying this recipe, I agree! As soon as I saw this Picadillo recipe I knew it would be the first one I was going to try. Here in Texas you can find tacos on nearly every street corner, but unfortunately they all don't offer Picadillo Tacos, at least not here in my little suburb of Houston. So for me that just means making them myself. And I am okay with that!

As soon as the beef hit the pan I smelled the aroma, and was immediately taken back to a time when I was a young girl. My grandma Geneva was in the kitchen making something out of nothing, as usual. This may have not been my grandma Geneva's recipe for Picadillo Tacos but man it sure tasted like something she had cooked for me before. This is an easy to prepare meal and an affordable one at that. So put this one on your regular rotation.

Looking for more Mexican inspired recipes? Try my grandma Mary's Fideo, and for dessert, this Tres Leches Cake. Or check out Muy Bueno's blog for more great recipes and stories.

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Fideo

April 17, 2016

This recipe is straight from my Grandma Mary's kitchen. If you haven't heard of Fideo before, it's what I would call "Mexican spaghetti". This is the stuff I grew up on. It's my Mexican comfort food. And here in Houston, Texas we have some of the best Mexican and Tex-Mex restaurants in the country, unfortunately Fideo isn't always available at these restaurants. But on the rare occasion I come across it on a restaurant menu I have to get it. It's always good, but nothing comes close to my Grandma Mary's Fideo. It's in a class of it's own. This recipe will always warm my soul and make me think of My Grandma Mary and my Great Grandma Butcha, who I hear was a master in the kitchen. I only wish I was old enough to have gotten the chance to cook with my Great Grandma Butcha when she was alive.

Most comfort foods usually take a lot of time and ingredients but not this one. You can make this on a weeknight after work, and is very easy to prepare.

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Shrimp and Grits

April 10, 2016

So I am finally starting to taste my food again after being sick for almost 2 weeks. I am still on antibiotics but I am feeling a lot better than I did this time last week. I was planning on making this last weekend but with my taste not being 100% I opted to wait. But now that things are on the up-and-up, I was able to make this Southern comfort food classic, Shrimp and Grits.

This version of Shrimp and Grits has a little extra flare. As if Shrimp and Grits weren't already perfect, they had to go top it off with a fried egg. Making this the best Shrimp and Grits I've had thus far. Shrimp and Grits is a popular brunch item in the South, but since this recipe takes a little time to prepare, plan this one for a late lunch or dinner. One thing is for sure, no matter what time of day you devour this, you won't be disappointed.

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Grilled Cheeseburgers

April 3, 2016

Hello everyone! This blog post is a little different. Today I have a special guest poster, he's my best friend, and I am so lucky to be married to him! My husband Craig is writing this blog post for these Grilled Cheeseburgers. I also put in a little "how to" on prepping the grill. A must if you live in Texas. This recipe for Grilled Cheeseburgers was seen first at CooksIllustrated.com, my favorite cooking and baking resource.

Nothing is quite as satisfying as biting into a juicy burger, hot off the grill. A great burger doesn't need fancy toppings, sloppy sauces, or grilled cheese buns. All you really need is a hot grill, some quality meat and the perfect side, like some amazing Beer Battered Onion Rings and maybe an ice-cold beer. Now, I know that popular opinions out there tell us that we should avoid meat, or breads, or fried foods. It is my opinion, though, that what is really needed is moderation and balance. Sure, people can sustain themselves on vegetables and beans if they want, but badass food is one of the things that make life more enjoyable. Obviously, it would be unwise to have fried foods and hamburgers as a significant portion or our diets, but the occasional splurge is nothing to feel guilty about. So, invite some friends over, fire up your grill and enjoy these burgers and onion rings.

GRILL PREPARATION

Clean grill grates with a wire brush. Using paper towels, with vegetable oil, wipe grill grates down. Fill charcoal chimney with charcoal and soak with lighter fluid or use Matchlight briquettes. Bunch up oiled paper towels and stuff in the base of the chimney.

Place chimney on grate and light paper towels. Allow charcoal to burn until ash layer forms on top of the briquettes, about 20 to 30 minutes.

Remove grill grates and pour charcoal out in an even layer inside the grill.

Replace grill grate. Evenly place burgers on the grill grate and grill for 3 to 4 minutes per side. Remove burgers and place on a platter. Top with your favorite toppings and serve.

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Whiskey Sour

March 28, 2016

A Whiskey Sour used to be my go to drink. From company parties to restaurants and bars, you can be sure they have the stuff on hand to make a Whiskey Sour. Typically these places just use a sweet and sour mix, so I have stopped ordering them. I hate mixed drinks using mixes. I want a cocktail that tastes fresh. I am not a big drinker to begin with so when I have a cocktail it’s usually a special treat. And special treats call for the finest ingredients you can get in my opinion.

I recently just made a stop at my local HEB supermarket. Those in Texas probably know this supermarket well. In the produce section they sell bottles of fresh squeezed juices such as, orange juice, carrot juice, some sort of green juice I never cared to look at, and my favorite, fresh squeezed lemonade. With this lemonade I decided to make an old favorite, using the fresh squeezed lemonade as my “mix”. Enjoy.

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Homemade Magic Shell

March 23, 2016

This Homemade Magic Shell is so easy you never need to go out to a fancy ice cream shop again. Okay who am I kidding, just go get your favorite fancy ice cream (mine is Marble Slab's Amaretto Ice Cream with cherries and almonds) and pour a bunch of this Homemade Magic Shell on top!

I was first introduced to magic shell at Dairy Queen. Back then I didn't know what it actually was I just knew it was something of great awesomeness. That was back in the 80's, but fast forward to the early 2000's when I found that liquid gold at.....well, I am embarrassed to say, at a buffet restaurant that was so disgusting I don't even want to mention the name. I only went because my friends did and I wasn't as picky of an eater back then. But even then, I knew I shouldn't have been eating there. That was until I saw that melted chocolate in the dessert area. At first I just thought it was chocolate syrup, but then once I put it on my ice cream I saw it transform into something I once had at Dairy Queen when I was so young! I couldn't believe it! The one thing that could make me go back to that poisonous buffet was this chocolate magic shell stuff I didn't even know existed outside of Dairy Queen. Thank goodness I don't have to go to that buffet restaurant just to get my magic shell anymore. With this 2 ingredient Homemade Magic Shell recipe I know you have all the ingredients you need on hand, okay 3 ingredients if you count the ice cream. Enjoy!

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Andes Mint Chocolate Chip Cookies

March 13, 2016

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Andes Mints are one of my favorite chocolate candies. So I decided to combine it with one of my favorite cookies! These Andes Mint Chocolate Chip Cookies are everything you'd imagine they'd be. Sweet and chocolatey with a hint of mint chocolate.

Overhead shot of Andes Mint Chocolate Chip Cookies on cooling rack.

Cookie Ingredients

All-purpose flour: helps build structure in the cookie.
Baking soda: is a leavener that is activated when it comes into contact with liquid and acid, such as the brown sugar in this recipe. You must have an acidic ingredient like buttermilk, sour cream, yogurt, vinegar etc. for the baking soda to do its thing.
Salt: brings out the sweetness in baking.
Unsalted butter: gives the cookies flavor. I go for unsalted butter because different brands of butter have different salt content. This way I can control the salt in the recipe.
Light brown sugar: is an acidic ingredient which reacts with the baking soda and helps create a more complex flavor.
Granulated sugar: gives the cookie its sweetness and gives the cookies color and texture.
Vanilla extract: helps with flavor.
Mint extract: is super strong. A little goes a long way. I used just shy of 1/4 teaspoon in this recipe.
Eggs: provide structure, flavor and color.
Egg yolks: provide lots of fat which translates into flavor.
Andes Mints: gives the cookies a mint chocolate flavor.
Semi-sweet chocolate chips: it wouldn't be a chocolate chip cookie without the chocolate chips.

Overhead shot of sugars and melted butter combined for Andes Mint Chocolate Chip Cookies. — Sugars and melted butter

Overhead shot of combined sugars, butter and eggs for Andes Mint Chocolate Chip Cookies. — Sugars and melted butter

Cookie Dough Storage

The cookie dough can be stored in the refrigerator covered for up to 3 days or stored in the freezer for 6 weeks. Let the dough sit at room temperature until the dough is easy enough to scoop and roll into balls.

Overhead shot of cookie dough balls on lined baking sheet for Andes Mint Chocolate Chip Cookies.

Andes Mint Chocolate Chip Cookie Garnish

This is an optional step but I always find that adding a bit of garnish to the top of the cookies makes them picture perfect. Roughly chop a few Andes Mint candies and push them on top of the cookies right before baking.

Overhead shot of Andes Mint Chocolate Chip Cookies on baking sheet.

Cookie Storage

Baked cookies can be stored in an airtight container at room temperature for up to 3 to 5 days. Feel free to reheat the cookies in the microwave for 20 seconds or in a 350 degree oven for 3 to 5 minutes for a fresh-out-of-the-oven taste.

Close up overhead shot of Andes Mint Chocolate Chip Cookies on cooling rack.

Cookie Tools

Full sized rimmed baking sheet (or 2 half rimmed baking sheets)
Parchment paper
Stand mixer
1/4 cup measuring cup or ice cream scoop
1 pack Andes Mints, chopped (optional)
Cooling racks

Three quarter angle shot of Andes Mint Chocolate Chip Cookies.

Baking Schedule

Day 1: Prepare cookie dough and bake (or store in the refrigerator).
Day 2: Bake.

Head on shot of stacked Andes Mint Chocolate Cookies.

Let's Connect

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Three quarter angle of stacked Andes Mint Chocolate Chip Cookies.

Suggested Recipes

**Best Big Fat Chewy Chocolate Chip Cookie**

**Peanut Butter Chocolate Chip Cookies**

Adapted from Best, Big, Fat Chewy Chocolate Chip Cookie

Andes Mint Chocolate Chip Cookies

Yield: 30 cookies

Crisp and chewy chocolate chip cookies baked with Andes Mint chocolate chunks inside.

No Ratings

Ingredients

SPECIAL TOOLS

Full sized rimmed baking sheet (or 2 half rimmed baking sheets)
Parchment paper
Stand mixer
1/4 cup measuring cup or ice cream scoop
1 pack Andes Mints, chopped (optional)
Cooling racks

COOKIES

4 cups (20 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups unsalted butter, melted and cooled
2 cups (14 ounces) packed light brown sugar
1 cup (7 ounces) granulated sugar
1 tablespoon vanilla extract
1/8 - 1/4 teaspoon mint extract
2 large eggs
2 large egg yolk
10 ounces Andes Mint Chips
12 ounces semi sweet chocolate chips

Instructions

Adjust an oven rack to the center portion and heat oven to 325 degrees. Line a baking sheet with parchment paper. Whisk together flour, baking soda and salt in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine cooled melted butter, brown sugar and granulated sugar and beat on medium speed until blended. Beat in extracts, eggs and egg yolks until light and creamy. Mix in the dry ingredients until blended.
Stir in the chocolate chips and Andes Mints by hand using a wooden spoon until well blended. Place batter in the refrigerator for 10 to 15 minutes to chill the dough or overnight. If the dough is chilled overnight, let it sit at room temperature for about an hour to soften up a bit.
Roll up 1/4 cup of cookie dough and place on the prepared baking sheet. Cookies should be placed about 3 inches apart. Flatten each ball of dough with the palm of your hand. Place a few chopped Andes mints on top and bake for 15 to 17 minutes, or until the edges are lightly toasted, rotating half way through baking.
Cool on the baking sheet for 4 minutes to set cookies and then remove cookies and set on a cooling rack to cool completely. Repeat with remaining cookie dough. Enjoy.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 137mgCarbohydrates: 31gFiber: 1gSugar: 14gProtein: 3g

*Nutrition information is an estimate and will vary.*

Topo Chico Cucumber Cocktails

Frijoles Charros

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Grilled Doughnuts with Blueberry Sauce

Cheesy Roasted Potatoes with Bacon

Picadillo Tacos

Fideo

Shrimp and Grits

Grilled Cheeseburgers

Whiskey Sour

Homemade Magic Shell

Andes Mint Chocolate Chip Cookies

Cookie Ingredients

Cookie Dough Storage

Andes Mint Chocolate Chip Cookie Garnish

Cookie Storage

Cookie Tools

Baking Schedule

Let's Connect

Suggested Recipes

Andes Mint Chocolate Chip Cookies

Ingredients

SPECIAL TOOLS

COOKIES

Instructions

Nutrition Information:

You May Also Like:

Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Cookie Ingredients

Cookie Dough Storage

Andes Mint Chocolate Chip Cookie Garnish

Cookie Storage

Cookie Tools

Baking Schedule

Let's Connect

Suggested Recipes

Ingredients

SPECIAL TOOLS

COOKIES

Instructions

Nutrition Information:

Did you make this recipe?