Mexican Noodle Soup Sonoran Style

This sopita (little soup) brings back so many memories. It’s like being back in Sonora on a hot summer day visiting mi nana Toñita. Mexican people make broths and soups even in the hottest days. I’m not joking when I say that abuelitas make you eat a lovely hot soup even if you’re sweating. Lovely times for sure.

Fideos are thin round noodles made of wheat. In Mexico we call this soup sopa de fideos (noodle soup). For a hot summer day, or a cozy winter one, here’s my version of this traditional Sonoran style noodle soup. Mi sopita de fideos.

You don’t need a ton of ingredients to make this soup. The toppings are completely optional as well. A good warm tortilla burrito with salt can suffice, and of course, some lime.

Here’s what you’ll need:

– 100g fideo pasta

– 1/2tbsp cooking oil

– 1 big tomato

– 1/3 yellow or white medium sized onion

– 2 garlic cloves

– 1 guajillo pepper

– 5c chicken or vegetable broth

– Salt and pepper to taste

Optional: soup toppings such as avocado, cheese, tortilla strips, lime, pepper flakes, hot sauce, etc.

First, start by boiling some water. Rinse the guajillo pepper and place in a container covering it with boiling water for a few minutes. Its color will change when it’s soft, it won’t look as dark.

Cut the onion in smaller chunks and place in a blender. Do the same with the tomato. Peel and finely chop the garlic or press it and place in blender. Add the pepper to the blender and some of the water you used to soften it. About half a cup is fine. Blend well for a couple minutes.

Place a pot on the stovetop and heat up some cooking oil. I used avocado oil. Then, add the fideos and fry them for a few minutes until you notice some of them start to brown. Use a strainer and add the mix you just blent. With the help of a spatula make sure you press the sauce to get all the broth. Fry for a few minutes and add the 5 cups of broth of your choice. I used chicken broth for my soup. Bring it to a boil, cover and let it simmer for 20min.

Garnish your soup with toppings of your choice. If you have corn tortillas, warm a few up and roll them burrito style to accompany your soup. To my bowl of soup I added some slices of fried guajillo pepper, avocado and lime juice. So yummy!

This soup speaks to my soul. It makes me feel close to my Mexican roots, and the smell and flavour bring back so many memories. I’m definitely keeping the tradition going making this sopita every now and then for my loved ones.

NOTE: you can make this soup using other type of pasta, such as alphabet or dinosaurs pasta

I hope you warm up and get cozy one of these days with this sopita de fideos.

¡Buen provecho!

Michelle | con limón, please

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For more soup love:

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Check out these awesome soup recipes some of my blogger friends are sharing:

Eggplant parmigiana soup by Nicole Rose

Instapot chicken soup by Stephanie

15 Bean & Ham Instant Pot Soup by Danielle

Cheesy “Mato” Tomato Soup by Alex

Beetroot leaves and vegetable soup by Roslin

Halloween Munchies | Spooky Scary Baked Tortilla Chips

I’m a tortilla lover in all its forms, and of course tortilla chips. In Mexico we call them totopos. The best thing about tortilla chips is that they can be either wheat or corn! For these spooky scary baked tortilla chips I used both. Ghosts are made of wheat tortillas and moons are made of corn tortillas. You only need 3 ingredients, and you can pair them with whatever your favorite salsa, or with guacamole. Yum!

Here’s what you’ll need:

– tortillas (wheat or corn)

– cooking oil

– salt

– Halloween cookie cutters

Preheat oven to 380° F. Start by placing a tortilla on a cutting board. Use the cookie cutter of your choice and start cutting the tortillas, one at a time. I used both wheat and corn tortillas. Go with corn tortillas if you want your spooky chips to be gluten free!

Place the tortillas on a baking tray. I lined mine with parchment paper. Lightly spray or brush the tortillas with oil. If you don’t have oil in spray, lightly brush the tortillas with oil of your choice. I used olive oil in spray. If you prefer a more neutral tasting oil, you can use avocado oil. Sprinkle the tortillas with salt.

Place the tray in the oven. Wheat tortilla chips will be done and crispy in 10 minutes. Corn tortilla chips will be ready and crispy in 20 minutes.

10 minutes for wheat tortillas | 20 minutes for corn tortillas

While the chips were in the oven, I prepared a guacamole. You can pair these chips with any salsa of your choice, or you can make guacamole just like I did!

At our home, chips are always a hit. I had to be super fast to take these photos, because they were flying! My son Robbie loves guacamole with tortilla chips. Spooky tortilla chips were definitely even more wanted!

Now you know how to make tortilla chips! You can make them any shape, and maybe go with heart shaped tortilla chips for Valentine’s Day! Remember, you can use either wheat or corn tortillas, but pay attention to the cooking times.

NOTE:

Do not worry about waste, because there really isn’t. You can cut the leftovers in strips and bake them as well! Use the same process, add oil & salt, and into the oven. Use them to top your favorite soup or just to munch!

I hope you prepare them!

Michelle | con limón, please

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Do you need ideas to pair your chips? Here are some of my favorite ones!

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Go check out more Halloween things here:

Halloween Fun in Denver by my blogger friend Kimberly | missionmami.com

Preschool Halloween Printables by the awesome Alexis | alexisamom.com

Spooky Apple Dentures

Mummy Cookies

Bat Candy Wrappers

How do I do that? No-bake cake pops

I loved making the yummiest and cutest cake-pops! We celebrated Robbie’s birthday twice: once in school, and once more with friends. Robbie loves eating cake pops, but he never finishes a cupcake. This gave me the idea I needed to make them for his birthday celebrations!

It’s so easy to make these pops! You won’t need a mold, or one of those fancy special cake pop makers. However, you’ll need to have a cake. Bake your own cake from scratch, from a box, or you can buy a cake from your favourite bakery.

Here’s what you’ll need:
– cake
– cream cheese
lollipop sticks
– almond bark for melting (or your choice of chocolate)
– sprinkles (I used nonpareils)

First of all, you have to remove the crust of the cake. Then, put the cake in a big bowl. Mash it with your hands. Add softened cream cheese to the cake and mix it. Mix it well, and make a small ball to make sure it’s sticking. If needed, add more cream cheese.

Once your little pops are done, melt some chocolate in the microwave in 15sec intervals (or instructions for that particular brand you got). Dip each stick in it, and stick it in the cake pop. Once you’re done, refrigerate them for at least 20min before covering them.

Melt more chocolate, enough to dip the cake pops. Dip each cake pop and roll the stick in between your fingers to help with dripping the excess of chocolate. Add sprinkles immediately after. Place the pops in a pop stand for a cleaner look. I bought a few at Walmart, but if crafty, you can try making your own. When done, place them in the fridge. If you don’t mind or it’s hot where you are, start putting them in the fridge as you go.

They’re ready to eat as soon as the cover sets! Enjoy!

NOTES:
– don’t skip removing the crust of the cake, as it will be easier to have a more homogeneous mix
– add more cream cheese if needed
– keep the chocolate or bark runny for better and easier coverage
– make a bread pudding with the scraps!

I hope you make them!

 Michelle | con limón, please

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For more yummy recipes, who check out what my friends are doing:

Leftover chicken recipes by Stephanie

Homemade Spaghetti-O’s by Danielle

“MOM! The Meatloaf!” Sandwich by Alexis

Cooking with toddlers! by Annika

Comfort Foods by Kimberly

Planning The Perfect Spring Picnic by Cameron

4 Delicious Fresh Juice Recipes by Nicole

Oreo Thanksgiving turkeys

If you went trick or treating on Halloween, I’m sure you’ve got most of these ingredients ready for these adorable Oreo Thanksgiving Turkeys. My son Robbie got these Oreos as a gift in a Halloween basket he got from the neighbors. Let me tell you how to put them together.

This is what you’ll need:

  • Oreo cookies
  • Candy corn
  • Candy eyes
  • Reese’s bites
  • Chocolate chips

Gather your ingredients and melt the chocolate chips. I use the microwave in 30sec intervals. Stick the candy corn in between the cookies and use chocolate if you need them to stay in place. I used doubled stuff Oreos, so I’m sure that helped my candy corn stay in place. Cut the Reese’s bites in half. Then, you can use a chopstick to add some chocolate to the bottom of the eyes, and to the side of the bites that will be our turkey’s beak.

Stick them in the fridge for at least 10min to let the chocolate harden.

NOTES:
* You can use any preferred brand of chocolate sandwich cookies
* I had Reese’s bites at hand, but you can get creative!
* Stick to using melted chocolate to put your turkey together to avoid messiness, or sad children because their turkey is losing all its parts

I still have a lot of Halloween candy left from our haul. Go to Pinterest to get inspired, and create something fun!

¡Buen provecho!

 Michelle | con limón, please

Tres leches rice pudding

Rice pudding is my go to nostalgic dessert. I feel it’s also my go to pregnancy craving. Raisins are a must in my mom’s rice pudding, so I always try to put them in mine. Sometimes I don’t add different types of milk, and some other times I don’t add raisins. If I don’t have raisins, I like to add some lime zest, or even vanilla extract. My tres leches rice pudding is my favorite so far, so here is my recipe.

Ingredients:

  • 3c water
  • 2 cinnamon sticks
  • 1c white rice
  • 2c milk
  • 1 can evaporated milk
  • 1/2c condensed milk
  • 1/2c raisins (optional)
  • Ground cinnamon for serving (optional)

Boil some water to soak the rice for 10mim (separate from the water listed in ingredients). This will make your rice be tender. Grab a pot, and add the water and the cinnamon sticks. Bring to a boil. When the water with cinnamon is boiling, and the rice. Simmer in medium low for 15min with the lid slightly ajar.

Add the milk, evaporated milk, the condensed milk, and the raisins. Mix well, and cook for 15min at low heat. Be careful and stir occasionally, as when milk boils it spills out of the pot.

Serve warm or cold. Sprinkle some cinnamon on it, and enjoy!

NOTES:
* If you choose to use brown rice, cook the rice with water and cinnamon for 30min.
* Feel free to use the milk of your choice. The higher fat percentage, the creamier texture you’ll get.
* If you’re vegan and you’d like to try this recipe use cashew or oat milk. Sweeten it with sugar or a sweetener of your choice instead of using condensed milk.
*Feel free to play with the add-ins. When I don’t have raisins and I still want to make rice pudding, I add lime zest or vanilla extract. Some other dry fruit would be lovely as well.
*Store in the fridge in air-tight container for up to 7 days.
*Add milk after it’s been in the fridge as it tends to thicken when it gets cold.

¡Buen provecho!

Michelle | con limón, please

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To see more delicious desserts go to my friends to check out what they’re sharing

Kayla | Instagram | Blog

Jessica | Instagram | Blog

Amy | Instagram | Blog

Shoma | Instagram | Blog

Lynsey | Instagram | Blog

Kristel | Instagram | Blog

Pamela | Instagram | Blog

Butter cookies with colorful nonpareil sprinkles for your little hearts

Rainbow nonpareils are my favorite type of sprinkles. They are this round, tiny, and colorful sprinkles made of sugar and cornstarch. My favorite part about them is that their ingredients are free of high fructose corn syrup and palm oil, and also, that they remind me of my life in Mexico. If you go to a panaderia here in the States for sure you’ll find this type of cookie with nonpareil sprinkles on them. They’re an all time favorite in my home. I hope you try them and make them for your little hearts!

I totally recommend you get this type of sprinkles. They add such a yummy crunch to your treats! You can find them online, or at your local grocery store. We use them for all sort of treats, such as on apple donuts!

Ingredients:

  • 2 egg yolks
  • 1/2 can condensed milk
  • 1 3/4c all purpose flour
  • 2tbsp cornstarch
  • 1tbsp baking powder
  • A pinch of salt
  • 1 stick softened unsalted butter
  • 2tsp vanilla extract
  • Rainbow nonpareils

Preheat your oven to 390F (200C). Line a cookie tray with parchment paper, or grease it. Whisk egg yolks with condensed milk in a big bowl. Sift the flour, cornstarch, baking powder, and salt into the same bowl. Don’t skip this step, as it will change the consistency of your cookies.

Mix by hand or using a spatula first. Add butter and vanilla and incorporate all ingredients until dough looks homogeneous. Put sprinkles in a bowl for you to dip the cookies. Make little balls and flatten them, and then dip each one of them on nonpareils to cover the top. Place them on baking tray. Bake for 15min, or until bottom of cookies looks golden. Let cool down for 5-10min on a cooling tray.

NOTES:

* Feel free to use a mixer if you have one.
* The amount of condensed milk is about 3/4c. You can also use condensed milk low on sugar.
* Don’t skip sifting the flour and the dry ingredients.
* If needed, add more flour to the dough little by little. This will depend on size of yolks, or temperature of butter.

I really hope you try making these Mexican cookies, and that you spoil your little hearts on Valentine’s Day, or any other day. ¡Buen provecho!

Michelle | con limón, please.

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All the treats, all the sweets! I’ve connected with some amazing galentines to share some blogs featuring valentines desserts! Brownies, donuts, cookies, cupcakes, charcuterie boards and more! Head to each of their blogs to check out what they are sharing.

DIY Mini Valentines Donuts (free printable) by Cheyenne

How to Make a Small Valentines Day Charcuterie Board with Your Kids + 3 Simple Treats Your Kids Will Love by Heather

A Quick & Easy Valentine’s Day Charcuterie Board How To by Amy

Fun + Easy Valentine’s Day breakfast you can make with your toddler by Grace

Valentine’s Day Breakfast Charcuterie by Laila

Valentine’s Day Breakfast Board by Ashley

Valentine’s Day Hand Pies by Latifah

Easy Valentine’s Days Charcuterie Board by Dorche

How to make a simple Valentine’s Day charcuterie board with toddler snacks by Krystalyn

Fun Valentine’s Treat by Angelica

Super Bowl, Super Snack – Baked buffalo chicken

This Sunday is the Super Bowl LV. Don’t ask me who is playing, or who I think is winning, I’m here for the snacks and the halftime! I didn’t even know Super Bowl was actually two words, as you can see.

This baked buffalo chicken is my go to snack. It’s easy to make, crunchy, a bit spicy, and my family and friends love it! Last year my friend Katia told me it’d be a good idea to share the recipe for the Super Bowl, and here I finally am! Enjoy it with some homemade dip, and carrot and celery. You’ll find the dip recipe below.

Here is what you need:

Ingredients:
2-3 pieces of chicken breast
1c panko breadcrumbs (or any)
1/2c parmesan cheese freshly grated
1/2tsp salt
1/2tsp ground pepper
1/2tsp thyme
1/2tsp basil
1/2tsp garlic powder
1/2tsp oregano
1/2tsp onion powder
1/4t melted unsalted butter
1 large egg
1/2c buffalo sauce

Preheat oven to 400°F (205°C). Cut the chicken in small pieces; cut the fat off.
In a medium bowl mix the breadcrumbs, parmesan cheese, and spices. If you only have parmesan cheese that’s already grated it’s fine. However, using freshly grated parm gives this chicken extra flavor.

In a separate bowl, mix the butter with the red hot sauce and the egg. Put parchment paper on an oven tray, or lightly grease it. Dip the chicken in the sauce mix, bread it, and put on the tray.

Bake for 15-20min, until you see the chicken looks golden, and well cooked. If you have a thermometer, cook chicken to 165°F for safety.

I also wanted to share this dip that I always pair it with. It’s actually one I’d recommend you to save and pair it with other meals or veggie snacks. It emulates a dip that my favorite restaurant in my hometown prepares to accompany their hot wings.

Dipping Sauce
Ingredients:

1/2c mayonnaise
3/4c Greek yogurt
1/2tsp Maggi seasoning sauce
1/4tsp garlic powder
1/2tsp ground pepper

Add all the ingredients to a bowl, and whisk until well combined. Dip away!

NOTES:
* If you don’t have panko breadcrumbs, use any other kind. Using panko breadcrumbs really adds a crunch to this chicken.
* If you usually buy Italian spices combined, you can go ahead and use them, and add salt and pepper to your breadcrumbs.
* For the dip, you can substitute the Greek yogurt for table cream, or sour cream.

I hope you try this recipe!

¡Buen provecho!

 Michelle | con limón, please.

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If you’re looking for more ideas for snacks for the Super Bowl, check this one out!

How to Make Bubble Waffles the Perfect Super Bowl Snack by Amy

Guacamole, anyone?

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!