I love to wear purple, which is odd since my alma mater's arch rival's color is purple! My boss, who graduated from said school likes to give me a hard time that I'm confused :)
Here are a few of my favorites in purple this season:
10.05.2009
Chicken Pozole
I woke up Saturday morning and it was 40 degrees and really humid out - talk about a chilly day. I had a feeling the colder temperatures were coming, so I had a couple of soups lined up for the weekend. I originally had a different recipe in mind, much like something I'd have had for Christmas at Grandma's, but forgot to thaw chicken. I found this one in October's Real Simple magazine and thought I'd give it a shot. Overall, I thought it came together quickly, there weren't a lot of ingredients which was nice, and although nothing like what I grew up having - I thought it was pretty tasty. Also, our grocery store didn't have the small 15 oz. can of hominy, so I bought the next size up which I certainly didn't mind, since the hominy is probably my favorite part of this meal.
I'll be getting back to wedding recaps shortly; my favorite part of the wedding is coming up soon :)
Chicken Pozole
recipe from Real Simple
1 tablespoon olive oil
1 onion, thinly sliced
kosher salt and black pepper
1 32-ounce container low-sodium chicken broth
1 28-ounce can diced tomatoes, drained
1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
2 cups shredded rotisserie chicken meat
1 15-ounce can hominy, rinsed
1 lime, cut into wedges
Heat the oil in a large saucepan over medium heat. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime (we also dressed it up with shredded cabbage, chopped cilantro, and chopped avocado).
I'll be getting back to wedding recaps shortly; my favorite part of the wedding is coming up soon :)
Chicken Pozole
recipe from Real Simple
1 tablespoon olive oil
1 onion, thinly sliced
kosher salt and black pepper
1 32-ounce container low-sodium chicken broth
1 28-ounce can diced tomatoes, drained
1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
2 cups shredded rotisserie chicken meat
1 15-ounce can hominy, rinsed
1 lime, cut into wedges
Heat the oil in a large saucepan over medium heat. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime (we also dressed it up with shredded cabbage, chopped cilantro, and chopped avocado).
10.04.2009
Brownies
After my girlfriend left, hubby decided he wanted brownies. He doesn't like scones because they are too dry (good, more for me) so I happily obliged and found this simple recipe. I don't typically care for brownies, but that hasn't stopped me from having one or two (or three) of these babies. I especially don't care for pecans or walnuts in brownies, so I added white chocolate instead! The almond extract is really good in these and adds a very interesting taste; husband asked if it was cherry extract - go figure. By the time I got around to making these, I was too lazy to make them the skillet way as listed below, so I heated it up in a microwave-safe bowl and stirred every 20 seconds.
There is not one healthy thing about these treats - they may even cause a self-induced sugar coma. Oh, and if you are wondering how I still fit into my jeans after all of the baking around here - so am I.
Brownies
recipe from here
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons almond extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces (I substituted white chocolate chips)
Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
There is not one healthy thing about these treats - they may even cause a self-induced sugar coma. Oh, and if you are wondering how I still fit into my jeans after all of the baking around here - so am I.
Brownies
recipe from here
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons almond extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces (I substituted white chocolate chips)
Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Using a wooden spoon, stir in the almond extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.
Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Pumpkin Scones + Glee = One Awesome Friday Afternoon
One of my girlfriends came over this weekend and we had some quality girl time baking these delicious pumpkin scones I found on Pinch My Salt and watching the new show Glee. The scones come together pretty quickly, so we made 2 batches, one for each of us to devour (Picture only shows 2 because that's all that was left when I remembered to grab my camera!). BTW, if you haven't seen Glee (hellz-to-the-nah!) and have an appreciation for band/choir geeks (ahem, I was one myself) you really should watch this show. I love it because the characters actually have talent and my favorite lady ever is Sue Sylvester!
Pumpkin Scones
recipe from Pinch My Salt
1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla
Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
Icing: For ginger molasses icing, stir together 1 C. powdered sugar, 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.
Pumpkin Sconesrecipe from Pinch My Salt
1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla
Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
Icing: For ginger molasses icing, stir together 1 C. powdered sugar, 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.
10.01.2009
A Thursday Laugh
I have had lots of reactions to my new hair cut - everything from loving it (to the extreme, seriously, someone told me it was still long enough to twirl around his fingers in his dreams - gross!) to telling me they like it but wish I had kept my long hair. This one by far, has to be one of my favorites because even those who didn't like the short 'do, were respectful about their comments. This lady didn't hide any discontent she had with my hair. I'll set up the scene:
Conversation I had in the elevator with a woman who I have passed in the hallway several times but have never actually spoken to:
"You cut all your hair off."
"Yes, yes I did."
"Why did you go and do that?"
"It was getting to be a hassle. But I donated it so it wasn't wasted!"
"Humph. Well, the good thing is at least it'll grow back."
Conversation I had in the elevator with a woman who I have passed in the hallway several times but have never actually spoken to:
"You cut all your hair off."
"Yes, yes I did."
"Why did you go and do that?"
"It was getting to be a hassle. But I donated it so it wasn't wasted!"
"Humph. Well, the good thing is at least it'll grow back."
9.27.2009
Albondigas (Meatball Soup)
I have been very bad about cooking up the Mexican dishes for husband that I used to make for my family while I was growing up. Albondigas (meatballs) however, which is one of my favorite dishes, was one in particular I use to intentionally avoid my mom while she was making it so that it was that special meal she made just for me. The weekends I would come home to visit from college, she always had some simmering on the stove when I arrived. It was too funny when a few months ago, she told me she made it one evening and my dad was all excited saying, "Is Mireya coming home?!?!"
Today, since I have a cold and it was our first breezy, fall day I bit the bullet and decided to make some for hubby and I. This is one of those family recipes that uses a pinch of this and a dash of that and that's exactly how my mom described it to me when I called her this afternoon. I'll do my best to give you my interpretation of it! The nice thing about this meal is you can adjust it to your liking. I happened to have potatoes and zucchini from the farmer's market so I threw them in there. We've also used carrots, as well as celery. Also, this tastes even better as leftovers!
Albondigas
recipe by Yours Truly, with a hint of guidance from here
Today, since I have a cold and it was our first breezy, fall day I bit the bullet and decided to make some for hubby and I. This is one of those family recipes that uses a pinch of this and a dash of that and that's exactly how my mom described it to me when I called her this afternoon. I'll do my best to give you my interpretation of it! The nice thing about this meal is you can adjust it to your liking. I happened to have potatoes and zucchini from the farmer's market so I threw them in there. We've also used carrots, as well as celery. Also, this tastes even better as leftovers!
Albondigas
recipe by Yours Truly, with a hint of guidance from here
2 Tbsp olive oil
1/2 onion, chopped (I left them in big chunks so husband could pick them out)
1 large garlic clove, minced
3 quarts of chicken stock OR water OR a mixture of both (I did 2 qts. stock & 1 qt. water. If you use all water, the stock won't be as flavorful)
1/2 cup of tomato sauce OR 1 large tomato, quartered (I used sauce)
Heat oil in large stockpot (5-qt) over medium to medium-high heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook another minute. Add broth mixture and tomato sauce. Bring to boil. While waiting for stock to boil, prepare the meatballs.
Meatballs
1 lb ground chicken, turkey or beef (I used turkey)
1/3 c. raw white rice
~1/4 c. Maseca masa (corn flour, typically found in Mexican aisle) OR 1 raw egg
1 ½ tsp Johnny’s Seasoning OR mix of salt/pepper*
¼ onion chopped
A dash of cayenne pepper (optional)*
1/2 tsp. oregano*
1 tsp. cumin*
1 tsp. onion powder*
1 tsp. garlic powder*
1 tsp. worcestershire sauce*
*adjust these seasonings to your liking. Crazy about garlic? Throw in some minced garlic or more garlic powder.
Mix ingredients together. Form 1” meatballs. When stock boils, drop in one at a time. Reduce heat to medium, cover and simmer about 30 minutes. Adjust flavors of stock as needed, I added about 1 tbsp garlic powder. Add vegetables as desired, I added 4 small potatoes, quartered after about 10 minutes and 1 zucchini sliced 1" after about 20.
Garnish with all or none or a mix of the following: chopped cilantro, onion, jalapeno, radishes, fresh-squeezed lime juice and salt, if desired :)
9.26.2009
Apple Cinnamon Cobbler
Once again, husband and I over-estimated how much produce we can eat between the two of us and I'm here trying to figure out how to use the rest of our apples before they over ripen (I've made applesauce, apple butter, pie, muffins, etc). Today, I made an Apple Cobbler and the vanilla in it is killer! I only had about 2/3 c. of sugar by the time I started making the batter (oops), so I substituted the rest with 1/3 c. light brown sugar. We served this up with some ice cream (ahem, before dinner) and it was a perfect snack for the perfect fall afternoon we were having!
Apple Cinnamon Cobbler
recipe from Nancy's Kitchen
10 cups apples, peeled and thinly sliced
1-1/2 cups sugar
4 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, softened
1/2 cup water
Mix together and pour into 9 x 12 inch
glass baking dish.
Batter
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter, softened
2 eggs, lightly beaten
Mix together and pour over apples*, spread out. Bake at 350 degrees for 35 to 45 minutes or until done.
*The batter has a similar consistency to cookie dough - I would recommend spooning it over in portions, rather than dumping it all directly in the center like I did and trying to spread it out of the apples.
Apple Cinnamon Cobbler
recipe from Nancy's Kitchen
10 cups apples, peeled and thinly sliced
1-1/2 cups sugar
4 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, softened
1/2 cup water
Mix together and pour into 9 x 12 inch
glass baking dish.
Batter
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter, softened
2 eggs, lightly beaten
Mix together and pour over apples*, spread out. Bake at 350 degrees for 35 to 45 minutes or until done.
*The batter has a similar consistency to cookie dough - I would recommend spooning it over in portions, rather than dumping it all directly in the center like I did and trying to spread it out of the apples.
9.24.2009
One Sweet Day: First Look!
Our photographer, Jenny, had scoped out the property earlier that morning and picked out the perfect spot for our first look. My sister so kindly helped me make my way over there!
My soon-to-be husband was patiently waiting for me in the distance. I was so excited, and nervous! This was a good nervous though - I kept thinking "I'm going to be this wonderful man's wife in less than an hour!!" 
Stealing a few kisses :)
Time to go take some fun shots!
This is one of my favorite shots, taken only seconds before he saw me!
Stealing a few kisses :)
Time to go take some fun shots!
Just now joining the party?
One Sweet Day: Setting Up
One Sweet Day: My Fabulous Ladies Get Dolled Up!
One Sweet Day:Gifts for the Girls
One Sweet Day: Every Little Girls Dream Come True
One Sweet Day: My Fabulous Ladies Get Dolled Up!
One Sweet Day:Gifts for the Girls
One Sweet Day: Every Little Girls Dream Come True
all photos by Jenny Jimenez
9.22.2009
One Sweet Day: Every Little Girls Dream Come True
It was finally time for me to step in my dress and at this point, I snapped out of the nervous funk I was in. Once I held up my dress, I truly felt like a bride!
With a clear mind and a big cheesy smile on my face, my girls helped me into my wedding gown. Oh, and side note - Spanx are a life-saver. I'm just sayin'!
I was so giddy! In a few moments I was going to see my man!! Also, the dress actually zipped up, yay! 
My bridesmaids helped me make sure the veil was attached just right. 
With a clear mind and a big cheesy smile on my face, my girls helped me into my wedding gown. Oh, and side note - Spanx are a life-saver. I'm just sayin'!
I was so giddy! In a few moments I was going to see my man!! Also, the dress actually zipped up, yay! 
I had a couple of different earrings picked out for the day and at the last minute decided on a pair of dangly pearls I purchased for $3 during a big sale and some coupons - score!!
My bridesmaids helped me make sure the veil was attached just right. 
There were a lot of guests hanging around outside and my sister took a quick peek to see who had already arrived!
Fluffing all of the skirts of the train.
And with that, this bride was ready to see her groom!
9.21.2009
One Sweet Day:Gifts for the Girls
I did one final check of the gift bags SIL so generously helped me put together at the last minute and called the girls over.
It was so much fun seeing their expressions as they pulled out the little goodies Husband and I picked out for them!
They all had a small bottle of champagne, with the exception of my under-age little sister who received tasty lemonade :)
There were Bridal Survival Kits from here that included lipgloss, Shout wipes, TicTacs, Band Aids, and Tylenol. They also had a big box of Sour Patch kids, cute blank note cards, and these earrings from here.
I think they liked their gifts :)
Their other gifts included matching socks, a teeny bottle of Corona, and Sour Patch kids as well! The boys also had a Bridal Survival kit that included everything but the lipgloss, which was swapped for Axe products - you know, because boys have a tendancy to be smelly and we sure didn't want smelly boys on our special day :)
Just now joining the party?
One Sweet Day: My Fabulous Ladies Get Dolled Up!
All photos by Jenny Jimenez
9.20.2009
More Sisterly Love
Remember I mentioned my sissy was growing up way too fast and was having her senior pics taken last month? They were featured on Jenny's blog this weekend and boy-oh-boy are they hot!! I wish my senior pictures would've been this cool. Mine were the lame, "go lean on the fence and cross your arms" kind of pictures.
photo by Jenny Jimenez9.19.2009
Sisterly Love
Sissy came to town recently and we got dressed up and went to see Wynston Marsalis. It was just lovely to spend time with my baby sister (psst...I'm the one on the left :)
Did I forget to mention, I chopped it all off ;) Yep, I donated 2 ponytails, 10" each to Locks of Love. Ah, and was it ever so liberating!!
9.16.2009
One Sweet Day: My Fabulous Ladies Get Dolled Up!
After completing the cupcake trees I was still a bundle of nerves, so the girls decided to put on a live Jason Mraz CD. We were totally rocking out as we did our hair and makeup...
They all looked so beautiful! One of my bridesmaids made all of our flowers and the bouts, she did such a great job on them!!
They all looked so beautiful! One of my bridesmaids made all of our flowers and the bouts, she did such a great job on them!!Each one of these girls holds a special place in my heart; I was so blessed to have them there with me!
My sister helped put my face on. It was such a great moment for us to share.
Applying the final touches...
Applying the final touches...
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