Popcorn is one of my favourite snacks. My dad taught me how to make them on the stovetop, and it has always been the snack we ate for a tv night. I like to prepare them with salt, then I add chamoy (spicy fruit sauce), hot sauce, and with lime, for sure. This St. Valentine’s snack main ingredient is popcorn. It’s perfect, salty and sweet. My husband loves sweet and salty snacks, and I think this was a great idea to please our taste buds. It’s very easy to make, and it looks super cute!
Procedure: Pop your corn! Heat up a tablespoon of cooking oil in your pot. Add the corn, and some salt. Cover it. Grab a pair of cooking mittens, and shake the pot every 30sec for 5sec once the corn starts popping. The popcorn will be ready when the popping starts slowing down, maybe 4sec in between pops is a good time to stop. Add immediately to a bowl and let popcorn cool. Once it’s cool, get rid of any un-popped kernels. If you prefer, you can also use a bag or two of microwave popcorn. Melt the chocolate in a microwave safe bowl in 30sec intervals. If you prefer, use a double-boiler system to melt it. The cholate pieces I used were done in 30sec, since they were a truffle type of chocolate. Mix all the ingredients in a bowl, and then add half the melted chocolate, and mix well. It’s easier if you use two spatulas. Line a baking sheet with parchment paper, and spread the mix. Drizzle the rest of the chocolate and let it cool. You could also pop it in the fridge.
♡ The cool part about this snack is that you can add as you please! Some great ingredient ideas to add or replace are corn Chex, Cheerios, small pretzels, cinnamon chewy candy, and more!
Don’t let the name make you think that this snack is exclusive for St. Valentine’s Day. Change the colors, and celebrate any special occasion. I hope you make it!
Growing up, I remember eating lentil soup either at home in Hermosillo, or at my grandmas’ house. It was a pretty simple soup, but super tasty and heartwarming. We’d always have it at noon, and it didn’t matter if it was a hot summer day. A warm freshly made corn tortilla with a spread of butter wrapped like a burrito in one hand, and a spoon full of soup in the other. Sometimes with some queso fresco, and once you were old enough, you’d add chiltepín peppers to yours.
When I moved to Chicago, I started craving the tastes of my hometown. I called my mom one day and I asked her for her lentil soup recipe. My mom never tells you amounts. She only says “add some of this, some of that, a little bit of that”, and so on. So, every time I’d make this soup, I’d also just add some of this, some of that, and I didn’t have the amounts written down to be able to share them.
This is the note I made over 4 years ago when I was on the phone with my mom. The lines mean those ingredients go together. Ingredients are in the order to be added. No amounts, no cooking times.
What I like the most about this soup is that is full of protein and iron, and it’s versatile. You can add bacon as the first ingredients to fry, or ham after your add the broth if you’d like to add even more protein and a taste twist. But hey! I have finally come up with the amounts for you to try my soup!
Ingredients:
1 1/2c dry lentils 1/4 yellow or white medium onion 2 garlic cloves 1 or 2 tomatoes (about 1/2c) 1 serrano or jalapeño pepper 2tbsp cooking oil 4c chicken broth (or 4c of water and bouillon of your preference, it could be beef or vegetable) Salt and pepper to taste *About 2c of boiling water to soak the lentils
The first step is to add boiling water to the lentils. Let them soak while you’re preparing the rest of the ingredients. Finely dice the onion and the garlic. I like to use a garlic press. Finely chop the tomato. Seed the pepper and chop it. Leave the seeds if you’d like a spicy soup; skip the pepper if you don’t like spicy soups.
Add boiling water to the dry lentils
Let them soak while you’re preparing your ingredients
Seed the peppers
Finely chop the onion, garlic, tomato, and pepper
Once you have all the ingredients ready, grab a pot for your soup, and set it on high heat. Add the cooking oil to your pot; I used olive oil. Then, add the garlic and onion, and cook on medium heat until fragrant. Then add the tomato, and wait for it to look juicy. Add the serrano or jalapeño pepper.
Heat up the cooking oil
Cook the onion and garlic until fragrant
Add the tomato and cook for a couple minutes
Add the pepper
Drain the lentils, and add them to your pot. If you’re using powdered bouillon, now it’s the time to add it. Cook for two minutes stirring occasionally. Add the chicken broth (or water if you’re using powdered bouillon), stir, and bring to a boil. Cover your pot and let it simmer for 15min. Add salt and pepper to taste.
Drain lentils
Add lentils to pot and cook for a few minutes
Add chicken broth
Let simmer for 15min
Serve your soup, and add some queso fresco, chiltepín peppers or chili flakes. Don’t forget your warm corn tortilla burrito!
¡Buen provecho!
♡ Michelle | con limón, please.
* * * * * I’ve connected with some amazing Bloggers to share some blogs featuring heartwarming food recipes! Soups, broths, casseroles & more! Head to each of their blogs to check out what they are sharing.
We’ve made this salsa for over a year now, and it’s one of our favorites. It’s delicious, and it’s perfect to snack on it with your totopos (tortilla chips) in the afternoon. This salsa also goes well with tacos or tostadas.
As you know, tomatillos are green, but this salsa ultimately looks red, that’s why we decided to call it Red Tomatillo Salsa.
Here’s what you’ll need:
4-5 tomatillos
1/4 yellow or white onion
1/2c cilantro
2 guajillo peppers
A few chile de árbol peppers
2 garlic cloves
1tsp salt
1/2tsp ground pepper *Salt and pepper can be added to taste.
You’ll need a griddle (or a comal), or you can do what I did if you don’t have one; I covered a pan with aluminium foil to not harm it. Roast the tomatillos, onion, and garlic. Put your pan on high heat. Also, roast the peppers, but they will be done really quick, so as soon as they change their color, it means they’re ready.
Place a pot with some water on your stove on high heat. Place the dry peppers in the water once they change their color. Bring them to a boil, and let them boil for 5min. Remove and place in blender.
As mentioned before, the peppers will be the first ones to be ready. Keep roasting the rest of the ingredients, and place in blender when they’re ready. If you think the tomatillos are taking too long to be ready, you can cover them, and lower the heat. As soon as they change their color, it means they’re ready.
Now that you’ve place the peppers, and the broiled ingredients in the blender, it’s time to add the cilantro, salt, and pepper. Blend until it reaches the consistency you prefer.
This salsa is one of the best ones I’ve got! I hope you try it, and please, come back and share with me what you think!
Do you know someone who doesn’t like guacamole? Me neither! I think that when someone thinks of Mexico, one of the first thing that comes to their minds it’s a delicious and creamy guacamole next to some tortilla chips, or totopos, how we call them in the North of Mexico. Here’s a video where you can see how I make my guacamole. I hope you like it, make it, and let me know your thoughts.
How to Make Authentic Guacamole. Con Limón, Please
Go to your fridge, go the store, get what you need, and start making this treat. Here’s what you’ll need.
Ingredients: 3 avocados 2 medium sized tomatoes 1/4 small red onion 2 jalapeños (or more!) 2 garlic cloves 1/4c cilantro 2 limes (please!) Salt and pepper to taste
Mash the avocado. Dice the tomatoes, and chop the onion and jalapeño peppers. Press the garlic cloves, and finely chop the cilantro. Make sure everything is in the same bowl, and squeeze those limes! Add salt and pepper to taste. Enjoy with tortilla chips! ¡Buen provecho!
conlimonplease.com 