Game Day Poppin’ Jalapeno Dip #VivaLaMorena

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena#CollectiveBias

Poppin Jalapeno Dip

Calling all football fans!

Are you ready for the big game coming up next month? I recently became a football fan (*GASP* I know!), and am really looking forward to watching the game – and the commercials – with family next month. Already, I have watched more football in the last month than I probably ever have. And some of the time my husband isn’t even around. I watch football All. By. Myself. Crazy, right?

So now, with my newfound “like” of the game of football, (I can’t say “love” just yet, but I do like the game a bit) I am really looking forward to the big game early next month. And we all know that great football watching is usually accompanied by some good eats! For this year’s game, I will make a Poppin’ Jalapeno Dip to serve as an appetizer. We should have some family over and I’m sure everyone is going to love it.

It started with a trip to Tony’s Finer Foods, my go-to grocery store for all things Hispanic. They have the products that I’m looking for, manufactured by the brands I love, at really great prices.

Tonys Finer Foods

For this particular recipe, I knew I needed some sliced jalapenos – it is a jalapeno dip, after all! So where did I head first? The (large!) Hispanic aisle, of course! I always use La Morena products whenever possible – they are the best. They are the leader in the chiles and peppers category, of course, and I love the authentic Mexican taste of their products.

La Morena at Tonys

Then it was off to pick up the rest of the ingredients and I was on my way.

Jalapeno Dip Ingredients

This is one of my husband’s favorite dips that I make. It’s really easy, and it comes out super gooey and cheesy! You’ll have to find your own super-cute helper though.

Jalapeno Dip Helper

First, mix the sour cream and cream cheese in a large bowl, then stir in the cheeses.

Jalapeno Dip Mix with Cheese

Then for the jalapeno heat, add the diced jalapeno peppers.

Jalapeno Dip Add Jalapenos

Then smooth all that cheesy goodness in a baking pan. Then prepare the bread crumbs with melted butter and parmesan cheese.

Jalapeno Dip Smooth

What you’re left with is a heavenly (and mildly spicy) melted cheese snack you can enjoy on game day. Will you be watching?


Here’s the full recipe.


  • 1 (7 oz) can La Morena Sliced Green Pickled Jalapeno Peppers, drained and finely chopped
  • 1 (8 oz) package cream cheese, softened
  • 1 cup sour cream
  • 1 lb mild cheddar cheese, grated
  • 1 cup + ½ cup parmesan cheese, grated
  • 1 cup Italian bread crumbs
  • 4 tablespoons unsalted butter, melted


  • In a large bowl, combine cream cheese and sour cream with a hand mixer.
  • Add cheddar cheese, 1 cup parmesan cheese, and chopped jalapenos, mix well.
  • Spoon into 8×8 baking dish, spread evenly.
  • Mix bread crumbs, melted butter, and ¼ cup shredded parmesan cheese until crumbly.
  • Sprinkle the crumb topping evenly over the cream cheese mixture.
  • Bake at 400 degrees for 15 minutes, or until hot and breadcrumbs are golden brown.
  • Serve with tortilla chips and enjoy!

Three Cheese Breakfast Quesadillas #BuddigTasteChallenge

Breakfast is probably the one meal of the day that  I don’t eat like I should. When I’m in a rush, I grab my coffee and I’m out the door. I’m usually running late, so if I’m going to make breakfast, you better believe it’s going to be a quick one. These Three Cheese Breakfast Quesadillas are my go-to in the mornings when I need to make something super-quick. Then, after I make that breakfast, I’m gonna enter it in the Buddig Taste Challenge…because Buddig, of course! Buddig really helps me take this recipe to the next level with their ham. You’ve got to try it – it’s so good!

Cheese Breakfast Quesadillas2

    • Prep: 5 min
    • Cook: 2-3 min each
    • 8 flour tortillas
    • 8 hard-boiled eggs, diced
    • 2 (2 oz) pkg Buddig Original Ham, chopped
    • 1 cup shredded mild cheddar cheese
    • 1 cup shredded pepper jack cheese
    • 1 cup crumbled Mexican queso fresco
    • Optional: Sliced jalapeños, chopped cilantro


  • Heat a non-stick electric skillet to med-high heat. Combine diced eggs and chopped Buddig ham in a medium bowl.
  • Place 1 tortilla on skillet and top with a small handful of each of the three cheeses. Spoon a generous portion of the egg and ham mixture over the cheese and top with another small handful of each of the three cheeses.
  • Top with another flour tortilla and use spatula to flatten. When the bottom tortilla begins to turn a golden brown color, flip the entire quesadilla over. Flattening with the spatula also helps hold everything together when you flip over.
  • Continue cooking until the other side is also golden brown, about 1 minute.
  • Remove to a cutting board and cut into wedges. Top with chopped cilantro and sliced jalapenos.


Breakfast Quesadillas
This is seriously one of my family’s favorite recipes – my preschooler even loves them! I could even use your vote. I am one of 9 bloggers that were selected to participate in the Buddig Taste Challenge and would love your vote if you like my recipe. If chosen as the winner, I could win a $1,000 Visa gift card and a chance to meet the Buddig family. Fingers Crossed!

SO PLEASE VOTE for my Three Cheese Breakfast Quesadillas! Voting ends May 31st and every 25th voter will receive a $1.00 coupon for Buddig products.

Chipotle Lime Fish Tacos: The Perfect Lenten Feast #VivaLaMorena #CollectiveBias

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

The Lenten Season officially began a week ago, and we still have 5 more no meat Fridays ahead of us. I am not a vegetarian, and neither is anyone else in my family so finding a meatless recipe that we can all enjoy can be a daunting task. One thing we can always, always agree on – TACOS! For meatless Fridays during lent, these chipotle lime tacos are to die for. So freakin’ yummy! #VivaLaMorena I say!

Chipotle Lime Fish Tacos

I always prefer shopping at  Hispanic grocery store anytime I make a Latin-inspired meal. My regular grocery store and the (3 other grocery stores in my neighborhood) only have half an aisle dedicated to Hispanic products.  Just HALF AN AISLE! All the beans, Sazón, Adobo, and chipotle peppers are all in the same aisle – and the variety is laughable.  Not at Hispanic grocery stores though, I went to Cermak Produce recently and this aisle, for instance, is their canned peppers aisle.


Jalapeno peppers, chipotle peppers, serrano peppers – all in cans.


La Morena products are something that ex’s mom (my daughter’s grandmother) always had on-hand. She cooked her best dishes with them.

Cermak-La Morena

My ex’s mom is probably the best cook I’ve ever met. From Venezuela, she can cook practically anything and it always tastes amazing. For as long as I can remember, she’s been my cooking inspiration. Effortless deliciousness – she makes it look so easy! I always wanted her to teach me some of her best recipes, but unfortunately I wasn’t so great of a cook back then. She tried, but nothing ever stuck.

La Morena-Produce

Luckily, I’ve spent some years honing my skills and came up with this recipe for Chipotle Lime Fish Tacos. Hope you enjoy them!

La Morena-Tacos

Chipotle Lime Fish Tacos



  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 2 teaspoons honey
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon ground black pepper
  • 1-1/2 pounds tilapia fillets, cut into chunks

Chipotle Lime Sauce

  • 8 ounces sour cream
  • Adobo sauce from one can of La Morena chipotle peppers in adobo sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon seafood seasoning


  • 1 pkg tortillas
  • 1 bunch cilantro, chopped
  • 1 pkg cole slaw mix
  • Lime wedges
  • 1 can La Morena sliced green jalapeno peppers


  1. Make the marinade. Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, and black pepper in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate for 1 to 2 hours.
  2. Make the dressing. Mix the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Cover and refrigerate until needed.
  3. Cook the fish. In a large skillet, heat 1 tablespoon of olive oil. Remove fish from marinade, drain off any excess and discard marinade. Cook fish pieces until easily flaked with a fork, turning once, approximately 10 minutes.
  4. Assemble the tacos. Heat tortillas over an open flame or warm in the microwave. Place fish pieces in the center of tortillas and top with cole slaw mix, cilantro, and drizzle with Chipotle Lime Sauce. Garnish with lime wedges.

La Morena is also giving away FIVE $200 Visa Gift Cards. You can enter by completing the tasks in the widget below.

La Morena Lent Giveaway

2-Minute Mango Salsa Makes a Delicious Snack #makemangosalsa

Disclosure: This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Del Monte, but all my opinions are my own. #pmedia #makemangosalsa

If you’re living in America…and alive…you probably already know what February 2nd is. SUPER BOWL SUNDAY!!! Most people (men especially) will be huddled around the television to watch the big game. Me? I’m not too much of a fan, but I will admit to watching a few games with my husband this year – and have heard him talk so much about the game that I feel like I’ve been an honorary fan this year. While I might not be much of a professional football fan, there is one thing that I do love come game time – the FOOD!


I love heading out somewhere to watch the game, because at least then I don’t have to spend the time cooking anything. If I am at home I like to make dishes that are of course delicious, but more importantly I make food that is quick and easy! If you are anything like me, you are going to love this quick, easy, delicious and dare I say – healthy – game day snack.

Book of Life DVD

First, of course, I have to get the little man settled beforehand and a movie usually holds his attention long enough for me to get a few things done. Lately that movie has been a fairly new one, The Book of Life. We have a digital copy, but the DVD comes out January 27 so make sure you head to your local Walmart and grab a copy.


Now I can get to work – for all of 2 minutes! This mango salsa is one of my favorites. Served with tortilla chips, this colorful, fruity dish is sure to please even the pickiest of eaters. Here’s what you’ll need for the 2-Minute Mango Salsa:



  • 1 (15 oz) can Del Monte Diced Mangos, drained
  • 1 Jar Chunky Salsa – (I used a 17.6 oz jar of Goya’s Mild Pico de Gallo Salsa)
  • Fresh cilantro and onion, finely chopped
  • Fresh lime juice, to taste


All you have to do is combine all ingredients and enjoy with some tortilla chips!


Select Walmart stores will be hosting a 2-Minute Mango Salsa sampling event from January 22 – January 25th. Check ahead to see if the sampling will be at a store near you.

Have fun, eat salsa, and ENJOY the game!!!

Chocolate Brownie Crinkle Cookies

Woman’s Day December 2013

These Chocolate Brownie Crinkle Cookies are amazing and taste just like little brownie bites! - Thoughts from Her

I know I’ve been on a healthy overhaul for the past couple of weeks, but that doesn’t mean I don’t crave some of my favorite desserts from time to time.  This week, I’ve been thinking about these Chocolate Brownie Crinkle Cookies almost daily.  I made them just before the holidays and they were gobbled up so fast.  They tasted like little brownie bites with a heavenly coating of confectioner’s sugar.  You can’t just eat one – I swear.  Try it.  Can’t do it.

My toddler helped me make these and they hardly take any time at all to make.  I’m thinking I might see a cheat day in my future to get my mind off these indulgent chocolate poppers!

Try ‘em and let me know what you think!

Chocolate Brownie Crinkle Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Yield: 36 cookies

Chocolate Brownie Crinkle Cookies


  • 4 oz bittersweet chocolate, chopped
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup confectioners’ sugar, plus more for rolling


  1. Line 2 baking sheets with parchment paper. Melt chocolate according to package directions and let cool. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
  2. Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then the cooled chocolate.
  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
  4. Place the confectioners’ sugar in a small bowl. Drop a slightly heaping Tbsp of dough into the confectioners’ sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days.
  5. Heat oven to 350°. Lightly toss the chilled cookie dough balls in confectioners’ sugar and arrange on the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the position of the pans halfway through, until the cookies are cracked and puffed and just set around the edges, 9 to 11 minutes. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.


Turkey Enchiladas Suizas

Family Circle April 2013

Turkey Enchiladas Suizas

Probably my most favorite cuisine is Mexican food.  Whenever my family is looking to order out, I’m usually the one that suggests tacos.  Or my husband.  Or my daughter.  Ugh…let’s face it, my whole family loves Mexican food.  While ok every once and a while, purchasing Mexican food at a restaurant isn’t all that healthy.  I found this turkey enchiladas suizas recipe in a Family Circle magazine and thought it was worth a try.  It uses ground turkey as the filling, which is way healthier than what you’d buy at a Mexican spot, and even has zucchini thrown in!  It’s a guilt-free family meal!

Turkey Enchiladas Suizas_Single

Try it out and let me know what you think.


Turkey Enchiladas Suizas

Rating: 41

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 6

Calories per serving: 408

Turkey Enchiladas Suizas

If you're looking for a healthier take on Mexican food, this recipe is spot on! Using ground turkey and even a little zucchini, it's a dish that moms love serving to the kids.


  • 1 pkg (20.8 oz) lean ground turkey
  • 1 zucchini (about 8 oz), grated
  • 1 small onion, chopped
  • ¾ tsp salt
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • ¼ tsp ground cumin
  • 1 jar (16 oz) medium salsa verde
  • ¾ cup half-and-half
  • 4 oz Monterrey Jack cheese, grated (1 cup)
  • 12 corn tortillas
  • Chopped cilantro and sour cream (optional)


  1. Heat oven to 375°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. Coat a 12-inch nonstick skillet with nonstick spray and place over medium heat. Crumble in ground turkey and add zucchini and onion. Cook until turkey is no longer pink and most of the liquid has evaporated, about 10 minutes. Season with ½ tsp of the salt, the oregano, ¼ tsp of the pepper and the cumin.
  3. Meanwhile, combine salsa, half-and-half and remaining ¼ tsp each of the salt and pepper. Stir ¾ cup of the sauce into skillet and heat through. Remove from heat and stir in ¼ cup of the cheese.
  4. Pour 2/3 cup of the sauce over prepared dish, tilting to coat bottom. Warm tortillas in the microwave. One by one, transfer to a work surface and spoon ¼ cup of the turkey mixture down center. Roll up to enclose filling and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling.
  5. Pour remaining sauce over enchiladas and top with remaining ¾ cup cheese. Bake for 25 minutes. Serve warm. Garnish with cilantro and sour cream.

Chocolate Mint Sandwich Cookies

All You December 2011

Chocolate Mint Sandwich Cookies

For me there is no better combination than chocolate and mint.  Well, wait, maybe peanut butter and jelly…or spaghetti and meatballs…or bread and butter.  Let’s just say that I really, really like the flavor combo of chocolate and mint.

This is a great recipe to make with the kids too.  My toddler helped me make this one…or, I should say, helped me eat lots of filling!

Enjoy this one, but don’t overcook the cookies.  You want them to be nice and chewy.  Enjoy!


Chocolate Mint Sandwich Cookies

Rating: 41

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 45 minutes

Yield: 24-36 cookies

Calories per serving: 116

Chocolate Mint Sandwich Cookies

This is a great minty chocolatey cookie - my family inhaled these pretty fast!


  • 1 cup all-purpose flour
  • 6 Tbsp unsweetened cocoa
  • ½ tsp baking soda
  • ½ tsp salt
  • 10 Tbsp (1 ¼ stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Filling:
  • 10 Tbsp (1 ¼ stick) unsalted butter, at room temperature
  • ½ cup confectioners’ sugar
  • Pinch of salt
  • 1 ½ cups Marshmallow fluff
  • ¼ tsp peppermint extract
  • Food coloring


  1. Make cookies: Mix flour, cocoa, baking soda, and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined.
  2. Divide dough in half. Shape each portion into a log about 9 inches long and 1 ½ inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day (or freeze for up to 1 month).
  3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Slice dough into ¼-inch thick rounds (36 slices per log); place on baking sheets 2 inches apart. Bake until cookies are dry on top, about 10 minutes. Do not overcook or your cookies will be too hard. You're looking for a chewy consistency. Remove to a wire rack; cool. Repeat with remaining dough.
  4. Make filling: Using an electric mixer on medium speed, beat butter, confectioners’ sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light and fluffy, about 3 minutes. Divide filling between 2 bowls, add desired food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a tsp of filling. Repeat with remaining cookies and filling.

Italian Baked Eggs

Family Circle April 2013

Italian Baked Eggs are the perfect start to any morning!

If one of your goals for 2014 was to lose weight, the most popular piece of advice you’ll hear is – Eat Breakfast.  Having a healthy breakfast in the morning will jump-start your metabolism and prevent you from overeating throughout the day.  Problem is – I’ve never been a breakfast person.  I can remember my mom imploring me every morning to eat something, anything before rushing off to school.  I never did.

I carried that bad habit into adulthood, and rarely (if ever) did I eat breakfast.  Although lately, ever since I started my take on magazine recipes, I’ve been incorporating more breakfast items into my weekly routine.  I try to make breakfast at least one morning on the weekends – something my family is ever so grateful for.

Italian Baked Eggs seemed so different to me.  Definitely not the traditional scrambled eggs and bacon I’m used to.  I was surprised at how easy it was to make.  The fresh mozzarella makes the dish extra rich and creamy and – let’s face it – mozzarella on anything is heavenly.

You will definitely enjoy this one!


Italian Baked Eggs

Rating: 31

Prep Time: 10 minutes

Cook Time: 19 minutes

Total Time: 23 minutes

Serving Size: 4

Calories per serving: 267

Italian Baked Eggs


  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 tsp minced garlic
  • 1 can (28 oz) crushed tomatoes
  • ½ cup chopped fresh basil
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 4 eggs
  • 4 oz fresh mozzarella, sliced
  • Crusty bread


  1. Preheat the oven to 400°. In a large oven-safe skillet (not nonstick), heat olive oil over medium heat. Stir in onion; cook 3 to 5 minutes until softened. Stir in garlic; cook 1 minute until softened. Pour in tomatoes, ¼ cup of the basil, the salt and pepper. Reduce heat to medium-low and simmer 5 minutes.
  2. Remove skillet from heat. Crack eggs into sauce, spacing evenly apart. Distribute cheese around skillet. Bake at 400° on top rack until egg whites are set, about 8 minutes.
  3. Carefully remove skillet from oven. Scatter remaining ¼ cup basil on top and serve immediately with crusty bread.

Rigatoni in a Creamy Tomato Sauce

All You August 2012

Rigatoni in a Creamy Tomato Sauce

One of my favorite dishes is Vodka Pasta, or Pasta alla Vodka if you want to get technical.  The creamy sauce paired with yummy pasta is simply heavenly.  This recipe isn’t for Vodka Pasta, obviously, but it’s so good I consider it the next best thing.  I’ve never made a creamy pasta sauce before – or any pasta sauce really – and I am really proud of this one.  My whole family, including my picky kids, all liked this recipe so I’m definitely going to have to add it to my arsenal.

I actually followed this easy rigatoni recipe exactly (well, I had a 1/4 cup of chopped red bell pepper left over that I threw in) and the results are amazing.  I could probably eat the entire pan of the creamy sauce all on its own!

Creamy Tomato Sauce



Rigatoni in a Creamy Tomato Sauce

Rating: 41

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6

Calories per serving: 482

Rigatoni in a Creamy Tomato Sauce

This quick and easy meal is sure to become one of my family's favorites!


  • 2 Tbsp unsalted butter
  • 3 oz pepperoni, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 1 Tbsp sugar
  • ¼ cup heavy cream, warmed
  • Salt
  • 1 lb rigatoni
  • ¼ cup finely chopped fresh basil leaves


  1. Melt butter in a pan over medium heat. Sauté pepperoni and onion until onion is soft, 3 to 5 minutes. Add garlic; sauté 1 minute.
  2. Add wine; cook, stirring, until almost evaporated, 3 minutes. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, about 15 minutes. Stir in cream, season with salt.
  3. Bring a large pot of salted water to a boil. Cook rigatoni until just tender, about 10 minutes. Combine with sauce and basil and serve.

Easy Shrimp Paella

Good Housekeeping August 2013

Easy Shrimp Paella recipe via

I’m going to be honest here: I don’t like to cook.  I do it because I have to feed my family, but when I find myself making the same dishes week after week, the whole cooking thing gets a little old.  Lately the only thing that can pique my interest in the kitchen is a pile of magazines that I have that are loaded with new recipes to try.

Now here’s where you really get to see how OCD, crazy, odd different I can really be.

For one, I’m a bit of a paper hoarder.  I get this from my mother, I know, but for some reason I just can’t throw away paper that can still be used.  I have scrap paper that can last me through the next decade or so.  Notebook paper doesn’t get tossed until I have written on both sides of the paper.  For me, that includes magazines that still have information inside that I can use.  Mostly, the recipes.

So now, every time I receive a magazine and read it, I flag it (with little sticky tabs) and won’t toss the magazine until I’ve made all the recipes from it that had been flagged.  For some magazines that’s only 2 or 3 recipes, for others it’s more like 9 or 10.  Once I’ve made all the recipes I can finally justify tossing the magazine.

Magazine Recipes - I can't toss any magazines until I've made all the recipes I've flagged from them. via

Did I lose you yet?  Think I’m a total nut job? (I’m crossing my fingers that you don’t.)

So anyhow, tonight’s recipe was an Easy Shrimp Paella recipe from the August 2013 issue of Good Housekeeping.  I think the only time I’ve ever had a Spanish paella was at a tapas restaurant in downtown Chicago.  I have never, ever attempted to make it on my own, but I make rice all the time so I thought this would be a snap.

Unfortunately, it wasn’t though. Sad smile

Prep was easy enough, but midway through I realized that I used the wrong pot (I used a cast iron skillet when I needed a skillet with a lid) and the recipe calls for a 15 oz can of whole peeled tomatoes.  I obviously can’t read and used an entire 28 oz can.  So, what I ended up making was a soggy mess of shrimp and sticky rice.  It was so sticky that my daughter thought I’d made an Asian rice instead of a Spanish dish.  My Puerto Rican ancestors are rolling in graves right now, I assure you.

Bottom line:  Make sure your skillet is deep enough, and has a lid.  And read through the entire recipe and use the correct ingredient quantity.  But of course you would. Screwing it up is just me.  I do it all the time.


Easy Shrimp Paella

Rating: 21

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4

Calories per serving: 610

Easy Shrimp Paella

The only reason this recipe gets 2 stars from me is that I screwed it up a bit. The flavor was good, but I added a whole 28 oz can of tomatoes, making my rice too sticky for my liking.


  • 2 Tbsp olive oil (divided)
  • 1 lb shrimp
  • 1 tsp paprika (divided)
  • 1/4 tsp salt
  • 1 med onion, finely chopped
  • 2 lg red peppers,finely chopped
  • 1 tsp minced garlic
  • 2 cups long-grain white rice, rinsed
  • 1 (15 oz) can whole peeled tomatoes, crushed
  • 3 cups low-sodium chicken broth
  • 1 cup frozen peas


  1. Heat 1 Tbsp olive oil in a large skillet on med-high heat. Toss shrimp with 1/2 tsp paprika and salt. Cook 3 minutes, or until opaque. Transfer to bowl.
  2. Heat 1 Tbsp olive oil in the same skillet on med-high heat. Add onion and red pepper and cook until softened, about 7 minutes. Add garlic and cook 1 minute more. Add rice and can of tomatoes, stirring until combined. Add 1/2 tsp paprika and chicken broth and heat to boiling. Reduce heat, cover, and simmer for 20 minutes, or until rice is cooked.
  3. Stir in cooked shrimp and peas into cooked rice. Serve immediately.

Creating Quick and Delicious Meals with Safeway Marcela Valladolid #SafewayMarcela

Disclosure: I received complimentary Marcela Valladolid products from Safeway to facilitate this review.  I was not asked to provide a particular point of view, and all opinions are 100% my own.

I’m a full-time working mom that works outside of the home.  Sometimes, by the time I get home from work, I am in no mood to get a gourmet dinner on the table.  Actually, who am I kidding – I barely want to eat anything that takes me more than 30 minutes to prepare!  Lately we’ve been ordering a lot of takeout (which is soooo not healthy) simply because I’m too tired to stand over the stove.  I had to think of a faster, healthier alternative before my husband and I went broke and the whole family gained an extra 20 pounds.

Being a Latina (and married to one!), I knew that I could only take chicken & potatoes so far.  My husband craves Latin spices – he’s more of a rice & beans kind of guy – and I’m constantly pressured to put a little flavor on the table.

Luckily I found Marcela Valladolid’s products at my local Dominick’s store!

Marcela Valladolid Products

These products are amazing because practically everything you need to make a quick & delicious meal is right at your fingertips.  I used some of Marcela’s products to make this easy dinner, and it was such a time-saver!

Al Pastor Pork Flautas

Al Pastor Pork Flautas

  • 1 package Marcela Valladolid Al Pastor Pork (it comes already seasoned and ready to cook)
  • 1 package Marcela Valladolid flour tortillas
  • 2 Tbsp corn oil
  • 2 cups fresh salsa
  • 1 cup shredded queso chihuahua
  • Mexican sour cream and freshly chopped cilantro to garnish

1.  Prepare Al Pastor Pork according to package directions (I grilled the meat on a grill pan), approximately 6-7 minutes per side.

2.  Loosely chop meat and add a spoonful of meat to a flour tortilla.  Add 1 tbsp of fresh salsa and a sprinkle of the queso chihuahua and tightly roll up and secure with a toothpick.

3.  Heat a large grill pan, and add corn oil.  Once the oil is hot, add each flauta to the pan and cook 1-2 minutes each side, or until browned (remove the toothpick before turning over).

4.  Garnish with sour cream, cilantro, and salsa (optional).  Enjoy!

Creating quick & delicious meals is made easy with Marcela Valladolid products, and others, found at your local Safeway!


Now here’s your chance to create a yummy meal with Safeway Marcela Valladolid products!  One lucky winner will receive a $50 Safeway Gift Card that can be used at any grocery store under Safeway, including Safeway, Dominick’s, Vons, Randall’s and Tom Thumb.  Enter using the simple Giveaway Tools form below.  GOOD LUCK!

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