Hi guys! How’s your week going? I hope you’re accomplishing all of the goals you set out to do this week! If not, you got 3 more days! :). I did accomplish ONE big thing this week and couldn’t wait to tell you about it!
My blog got a new shiny look and it’s looking fabulous if I say so myselfI LOVE clean looking blogs, with easy to follow links and not flashy colors. For some reason I’m very attracted to monochromatic tones – I’m even transitioning my home to this look as well. The old blog was close to this but this style is even cleaner. I think by keeping your blog simple, your food images have a better chance of standing out and that’s definitely my goal!
I added a new page (PRESS) where I list the places where I’ve been featured and some popular links where my recipes have been shared. I’m also thinking of starting a new blog series called “Back to Basics” where I share quick recipes that can be used as foundations to other recipes. Like pesto, enchilada sauce, salad dressings, different kinds of salsas, pizza dough, etc. So watch out for that soon!
If you’re reading this thru a feeder, please click the link HERE and take a look at my new and shiny blog! I welcome your input and would love to hear what you think
Since the announcement of my blog’s new look took the spotlight, I figured I would share a simple dessert recipe to go along with it.
As simple this Arroz Con Leche is, it is also very delicious and so easy to make! It’s one of my few childhood desserts I used to have. In fact, my mom used to make only two dessert for us; this one and Platanos Con Crema (Bananas & Cream). Maybe she only had two in her rotation since she wasn’t a dessert person (like I used to be :).
Note: For this recipe I used La Lechera for the Sweetened Condensed milk since that’s the one I grew up with. But you can use any if your grocery store doesn’t carry it.
Arroz Con Leche (Mexican Rice Pudding)
Author: Fit, Fun & Delish!
- 1 Cup long-grain white rice
- 3 Cups of water
- 1 piece of a cinnamon stick
- 1¼ cup milk (you can use whole or 2%)
- 1 cup of condensed milk
- ½ tsp pure vanilla extract
- ⅓ cup of raisins (optional)
- Ground cinnamon for dusting
- In a medium pot, add the water, rice and cinnamon stick.
- Cook over high heat and bring to a boil. At this point reduce the heat and simmer uncovered for about 20 minutes, until rice is tender.
- In a small bowl, mix the milk and condensed milk until well blended.
- When the rice is ready add the milk mixture, vanilla & raisins.
- Cover the pot and keep cooking until it thickens. About 10 to 15 minutes. Stirring constantly.
- Serve warm or refrigerate covered until ready to eat.
Whoa! Can you believe it’s April already? Sometimes I wish I could stop time! There are so many things I want to do this year. I feel like time is flying bye. I celebrated my birthday this past weekend and was planning an epic white birthday cake for this post but as you can see, this berry crumble cake looks nothing like white cake ;). Before I dive into telling you what happened to that “epic” cake :), I want to talk about some personal improvements I want to work on.
I don’t do new years resolutions since most of the time I never follow thru. But this year I decided to make some promises to myself for my birthday:
1. Be more true to myself.
2. Learn to say “no” when I don’t want to do something.
3. Simplify & organize my life.
4. Enjoy every moment.
5. Stop being the “Jack of all trades”. I realized I have too many interests but I don’t excel in any of them (the way I want to at least). Food blogging is what I enjoy the most and I will do my best to improve every aspect of it.
6. Improve my food photography and build a food portfolio.
7. Blog consistently.
Anyway………..For about two weeks I dreamed about making a beautiful cake to celebrate my birthday. It’s been a while since I blogged about a cake (a Carrot Cake that is). I have tons of cake recipes in my pinterest board for cakes but I settled for one from a book I have at home. What happened to the cake? Well, it came out awful! And I mean ugly looking! The cake itself was good but not good enough to try to rescue. The frosting tasted sooo good but it was too runny. I think I should’ve cooled it longer before trying to frost the cake with it. I was laughing (and crying at the same time) when the cake started to lean until it completely fell over. If you follow me on instagram you probably saw the picture of said ugly and funny cake!
I obviously need to work on my cake skills! I will conquer it one of these days
Moving on after that disaster, I looked into Ina Garten’s recipes. I really like the simplicity of her cooking. She’s the Julia Child to me. I love watching her cooking shows and the way she talks….she actually relaxes me! Everything that I’ve tried from her recipes comes out amazing! So I knew I had to turn to one of her recipes to heal me from my bad cake experience This cake is so moist and has just a hint of lemon that goes perfectly with the berries. So easy to make that I could even make itYou can’t go wrong with this cake when you want something simple, and delicious.
Recipe slightly adapted from Ina Garten’s Blueberry Crumb Cake The original recipe calls for just blueberries but I used a medley of berries instead. It also used sour cream and I replaced it with non fat plain Greek yogurt. This reduced the fat content and increased the protein ratio.
Berry Crumble Cake
Author: Fit, Fun & Delish!
- For the streusel:
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ pound (1 stick) unsalted butter, melted
- 1⅓ cups all-purpose flour
- For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- ¾ cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest
- ⅔ cup non fat plain Greek yogurt
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup fresh mixed berries (or your favorite type berry)
- Confectioners’ sugar for sprinkling
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- To make the topping, in a medium bowl, combine the sugars, cinnamon and nutmeg. Add the melted butter then the flour. Mix until it resembles coarse crumbs.
- For the cake:
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- With the mixer on low speed, add the flour mixture to the batter until just combined.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
- Fold in the berries and stir with a spatula to be sure the batter is completely mixed.
- Add the batter into the prepared pan and spread it out with a knife.
- Using your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean (mine cooked in 50 minutes).
- Cool completely. Top with fresh berries and sprinkle confectioners’ sugar.
I think I’m a late bloomer by nature. There are many things in life that I didn’t get into until everybody else had experienced them. Like a boyfriend… I had my first boyfriend when I was 17 years old. Never kissed a guy until then! It’s okay really, don’t worry about me…..I don’t think that scarred me for life lol! Or like joining the crazy world of the internet. I was one of the last people from my circle to get into it. Cell phones? Yep, one of the last ones. I had a flip phone forever! I was embarrassed to go out to dinner with friends and take my phone out of my bag lol! I think that’s one of the reasons I’m so into gadgets now…. I feel like I was deprived in my early years. I’m doing a good job resisting the temptation to change my iPhone every summer when the new versions come out though! Anyways….
I’m also a late bloomer when it comes to kale. Everybody’s been on the kale bandwagon for at least two years now and I never joined the crowd.
Until now that is.
This salad is full of goodness. I’m hooked! It’s a copycat recipe from Chelsea’s Kitchen, a restaurant in Phoenix. I’ve been there twice; one time with my girlfriends and recently with my in-laws. They serve this salad as a side for some of their dishes and it’s also available as a main salad. I ordered it as my main dish along with rotisserie chicken to make it a complete meal. I fell in love with the salad and knew right then that I had to recreate it. I wrote down all the ingredients and set myself on a mission.
Since I love to google everything, I searched to see if there was a version of this recipe out there. And yep! I was surprised to find the exact same recipe. Score! I found it on the LGO Hospitality website that Chelsea’s is part of. I didn’t change much of the recipe since I think it’s perfect the way it is. The only thing different is their recipe calls for preserved lemons but instead I used regular lemon peel.
Oh and FYI – when trying to figure out the recipe at the restaurant, my senses guessed almost all the ingredients…except the shallots & chervil in the vinaigretteNot bad huh?
Shredded Kale & Quinoa Salad
Author: Fit, Fun & Delish!
- Champagne vinaigrette
- 1 tablespoon Champagne vinegar
- 1½ teaspoons minced shallots
- Pinch kosher salt
- ¼ cup canola oil
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon chopped chervil
- Ground black pepper, to taste
- Kale and quinoa salad
- ½ cup quinoa
- 4 cups loosely packed julienned kale, from 1 large bunch
- 3 tablespoons toasted sunflower seeds
- ¼ cup diced red bell pepper
- ⅔ cup red seedless grapes, halved
- ¼ cup grated Parmigiano Reggiano cheese
- ¼ cup grated Manchego cheese
- 12 to15 strips finely julienned lemon peel
- In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot.
- Slowly drizzle in the oils while whisking to emulsify the vinaigrette.
- Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.
- Bring a large saucepan of lightly salted water to a simmer.
- Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water.
- Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook).
- Remove from heat and drain any remaining liquid.
- Fluff the quinoa with a fork and transfer to a baking sheet to cool.
- Note: the quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.
- In a large bowl, place the kale and one-fourth cup of the vinaigrette.
- Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.
- To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.
- Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips.
- Serve immediately.
I’ve probably been a seafood lover since I was in my mom’s tummy. My family had a house on the beach about 50 minutes away from my home town. My parents started taking me there from the time I was just a few days old! That’s where we celebrated my baptism, birthdays, Christmases, and every imaginable holiday. I ate all types of seafood. Including shrimp, all kids of fish (except salmon), clams, oysters, scallops, and even manta ray! Seafood is a must eat in my home.
Since I’m such a seafood lover, I should have more seafood recipes in this blog right? I have a few shrimp ones but not many with fish :(.
My cousin was asking me the other day if I had a fish recipe and to my dismay I realized I only have one salmon recipe!!! (see my blackened salmon tacos recipe. Yum!). I think it’s time to change that don’t you agree?. I will be adding more seafood recipes soon. The good thing about this recipe is that it can be used for any kind of fish. If it’s a thinner fish, I would lower the cooking time (about 5 to 7 minutes) but the method should still be the same. Enjoy!
Author: Fit, Fun & Delish!
- 3 to 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 1 cup grape tomatoes, cut in halves
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Preheat the oven to 400 degrees F.
- Place salmon in a baking dish and brush with olive oil. Sprinkle with salt & pepper to taste.
- In a medium bowl, add the tomatoes, shallots, 2 tablespoons of olive oil, lemon juice, oregano, thyme, salt and pepper. Mix well.
- Spoon the tomato mixture over the salmon.
- Cover with aluminum foil and bake until the salmon is just cooked through, about 25 minutes.
- Serve right away & enjoy!
« Older posts