Martha in action, this is after the taping was completed and they allowed us to use our cameras. (Her last season, so glad I was a part of it.)

A few friends of mine and I went to see Martha Stewart in live action yesterday as guests in her studio audience. The topic was all about sandwiches. Being crushed for time, as usual, I was unable to eat anything beforehand. So, I get to the show feeling a bit drained and completely famished.

It didn’t seem like a big deal, I figured I’ll just eat afterward. Um, yeah, huge mistake that turned out to be! As soon we walked onto the set, we see a 10 foot long club sandwich, with a wide array of selections like roast beef, ham & cheese, turkey, and even chickpea & fennel as a choice. Oh my gawd! And it was only the beginning!

Usually her segments involve some craft work, but not this one. It was all about how to whip up these wonderful looking sandwiches or rather, sinwiches, like the French dip, made with an amazingly juicy cut of slow cooked beef. A tantalizing roast pork sandwich fragrant enough to drive a pack of starved wolves mad! Ooh, and this sandwich oozing with Fontina cheese from Murray’s and a couple of bacon strips (x marks the spot). The whole studio was perfumed with scents of heavenly lusciousness. I am off to the kitchen, all this sandwich talk is making me dizzy with hunger!

It was a great experience. Thank you so much for the inspiration, Martha! Next show we’re hitting up is ABC’s “The Chew.” Yay, I can’t wait!

Black eyed peas

Don’t you just love all the deep rooted traditions involving food? Summer barbecues, Valentine’s day chocolates, turkey for thanksgiving, a feast of fish or a Christmas goose?

Its a new year now and we bring it on with the pop of a champagne cork, some laughter, tears, a hug and a kiss. I usually get a little teary eyed, but not so much this time around, my emotions were in check. I have many wonderful things to look forward to in 2012. Anyway, I will stop rambling.

Going back to the idea of tradition, it is believed that if we eat certain foods on New Year’s day, it will bring luck throughout the course of the entire year. So I figure there is no harm in trying, it can only help. My Latina upbringing has instilled a sense of superstition within me that just can’t be helped. So I made what I’ll call a “prosperity for 2012 din- din.” New year meals vary throughout the world. My dinner celebrates American fare with southern, and northwestern influences, with a teensy touch of European flair.

Collard greens

Lucky menu items:

Bacon, which is used to compliment my dish, is considered lucky grub in Europe. Pigs are plump, and one boar can feed an abundance of people. Wild boars were slaughtered on the first of the new year as part of tradition.

Collard greens are considered lucky in the southern region of the U.S. because they are green, just like money.

Black eyed peas are thought to bring wealth and success because they resemble little coins. They also swell when they cook, a sure sign of prosperity.

Salmon are thought to bring luck in the northwestern part of America. The scales on a fish are said to look like money and fish swim in schools which invoke the idea of abundance.

Corn bread, another southern staple in the kitchen, is considered lucky due to its golden yellow coloring, which is compared to real gold.

Click here for more info on traditional foods for the new year: http://www.foodtimeline.org/newyear.html

New year's prosperity din- din

I’m telling you, this was such a tasty meal. I made it my way. The black eyed peas were cooked slowly with smoked bacon, minced onion, garlic, green peppers, red pepper flakes, a touch of cider vinegar and sea salt. My salmon was seasoned with ginger, lemon, sea salt, pepper, panko bread crumbs and butter. The fresh collards were boiled in water spiced up with cider vinegar, bacon, bacon drippings, minced garlic, salt and red pepper flakes. I baked the corn bread from scratch and melted butter on top. It was luscious.

Whether there is truth to these beliefs, I guess you may never know unless you try. This is the first time I tried the lucky new year’s day menu. So let’s see…. God bless and happy new year!

I must admit, 2011 was a year of valuable lessons. Life has thrown me a few curve balls in year’s past, and while I won’t get into specifics, lets just say that I am currently equipped with nerves of steel. All it takes is a positive mindset, a little faith, a smile and a “bring it on” type of attitude. These setbacks were mere roadblocks, man!

With all this frustration, I buried myself in my writing, and sort of became like a mad scientist in the kitchen. These are the two things I feel most passionate about: writing and cooking. I needed to lose myself in something. The artist part of me had this urge to create, to get it out of my system. It served as a form of therapy (kitchen therapy). This beast (for lack of a better word) was born, she is named “Food Vixen.” This is not an alter ego, rather, a separate side of myself, the one who innovates and creates, particularly in the realm of passion, love and anything delicious!

Vixen: Female fox.

Wonderful respites like the farmer’s market and hot spots like Trader Joes, Whole Foods or the local market in my neighborhood are just a few places of inspiration. Walks through foodie havens like Chinatown or Little Italy can also get my creative juices to flow. All of  this beautifully displayed food, to me, is like poetry. How can I express this into words? I am eternally grateful! Soon, I began to dream of food, all the time. Dreaming of poetry on a platter. It was almost strange and enigmatic.

When feeling frustrated, chopping veggies can be an excellent stress reliever. Feeling irritated? Saute some shallots and garlic in white wine and butter with your veggie or protein of choice. The fragrance alone will bring you to the heights of heaven. Or eat anything that tastes like home. Food has the power to soothe, much like a baby is comforted with sweet milk from a bottle (or a teat).

This year I got my feet wet as far as taking my culinary passions to new heights. I auditioned for a few reality cooking TV shows, entered some original recipes into a few contests, won a Kitchen Aid hand mixer and some cookbooks from the Techmunch food bloggers conference in Boston. (Its like the universe is providing me with all the things I need!) Let me add that there’s nothing more inspiring than sitting under the same roof with people who share similar interests. I had the privilege to meet other talented food bloggers with amazing ideas and bursting with creativity. I will sincerely say that I can’t wait until our next meeting!

This is only the beginning. I very much look forward to what 2012 has in store. Maybe one of my recipes will be featured in a cook book, or I’ll get a spot on a cooking show. Maybe murdering a crustacean will become easier for me (doubt it, I’m a softy). God willing, everything I have planned will come into fruition and will be utterly delicious.

If I don’t post again until next year, may you all have a blessed and wonderful new year, I send you a big hug and a kiss too! Here’s to dreams coming true.

"chili a la Melissa"

Tis the season of chili, when the frigid air brings one to yearn for comfort and warmth. What better way to satisfy that desire than with a nurturing, spicy bowl of “chili con carne?” Through the years, I ‘ve sampled my fair share of chili dishes, including the canned (bleh!) version, uh, where’s the love in that?! I try to steer clear of anything canned whenever possible.

Some chili folklore:

• Chili had its humble beginnings as a peasant dish, dating back to the 17th century.
• Spanish priests referred to it as “the devil’s soup.”
• They believed that the chiles had aphrodisiac effects thought to be the devil’s work.
• Fiery hot chiles were too closely related to hell’s fiery depths, therefore sinful.
• Chili has Native American, Incan, Aztec, Mayan and Spanish influences.
• First recipe ever written (supposedly) was by a beautiful Spanish nun known as ” La Dama de Azul.”

For more detailed chili history, check this site: http://whatscookingamerica.net/History/Chili/ChiliHistory.htm

But anyways, the amount of chili recipes in existence is staggering. Ranging from Texas Red chili to vegetarian, vegan, turkey, wild game, pork, chicken, with beans, without beans, and even to the oddball seafood variety (which doesn’t seem like chili at all). Each concoction proclaims to be the best. Texas named chili as the state’s official “dish.” They are no joke when it comes to their chili.

dried chiles

Well, I am pretty darn serious about my chili too and I need it made from scratch with lots of love. Cooked low and slow for three hours. It tastes so much better that way. Special attention must be paid to every ingredient. Each spice must have enough time to marry the other for a bright harmony of flavor. It should soothe yet awaken each sense with every spoonful. I am no expert, but based on my chili experiences and after whipping up a few batches of my own, I can confidently say that I’ve come up with something very magical. I will call it “Spicy Latina Chili.”

Spicy Latina Chili

Ingredients

• 1lb ground turkey
• 1lb ground sirloin
• 1 cup of chick peas
• 1 cup of water
• 4 oz of thick smoked bacon (cut into 1″ thickness)
• 1/2 cup of semi- sweet chocolate
• 1 tbsp of sofrito
• 1 package of Sazon with achiote
• 1 tbsp red pepper flakes
• 3 cloves of garlic (minced)
• 1 medium shallot (chopped)
• 1/2 large red onion (chopped)
• 6 medium white mushrooms (coarsely chopped)
• 1 fresh jalepeno sliced (remove seeds for less heat)
• 3 whole dried chiles (Ancho)
• 1 package of ripe grape tomatoes or a large can of crushed tomatoes if you must. ; /
• 2 tbsp of red wine vinegar
• 1/2  cup of dry red wine
• 1 tsp of all spice
• 2 tbsp of chili powder
• 2 tbsp paprika
• 1 tbsp of cumin
• 1 tbsp of pepper
•  salt to taste
• 1 tsp of brown sugar
• 1 bay leaf

Instructions

In a large stock pot over medium heat, add the protein (ground meat, bacon, and chick peas) top with the dried spices and sofrito. Then add a cup of water, red wine, wine vinegar and chocolate, followed by the tomatoes and fresh chopped veggies. Mix well, incorporating all the ingredients. Bring to a simmer, cover, and cook over low heat for about 3 hours, while stirring often. Adjust the recipe if necessary to suit your taste buds. (chili is personal!)

Serves  about 8 people

Serve with some crusty bread and a mixed green salad. Pair it up with a deep red glass of cabernet or an iced cold lager!

P.S, Your home will smell like heaven.

A semi - goth Destiny around Halloween. She also dressed up as a bumble bee.

My lovely niece, Destiny was inspired to make us breakfast the other morning. What touched me the most was her intent behind this special meal. She refused any assistance, and so we had to oblige. The end result was one of the most memorable breakfasts I’ve ever had. I say this not because she is family but because it truly is one of the best meals I’ve ever eaten. Dishes like these are exactly what inspire me to write my blog. Food made from the heart, with a ton of pure love. It was delicious, and so I asked her for the honor of writing for my blog. She smiled and told me that she would love to.

Destiny

Destiny’s Bio:

Destiny is a ten yr old in the fifth grade wise beyond her years. Her interests range from art and fashion to singing in the school choir. She is an excellent student and a kind, loving individual to everyone (very popular.) She is also very helpful around the house and aids in caring for her four younger siblings. She inspires all of us each day with her wonderful spirit and warmth. I simply adore her.

In her words…..

Sunny day smile breakfast for 3:

Ingredients

• 5 eggs
• mozzarella cheese
• corn beef hash
• butter
• salt & pepper
• sliced bread (plus a small bowl, used as a cutter for toast)

Today I made my mom, “Wela” (aka abuela) and Titi Lissa (aka auntie Melissa) breakfast. I love to cook! Since it was their vacation, I wanted to do something special for them. I used a cookie cutter (aka small dish) to shape the smiley faces.

Instructions

First, I mixed eggs in bowl and then added salt and pepper. In a hot pan, I added 1 tbsp of butter. I poured the egg mixture onto the pan and added the cheese. Then stir / cook until the eggs were cooked to perfection.

This is a shot of the perfect breakfast she created.

This Thanksgiving was truly memorable. I can actually say that it was even life altering. My mom and I left the noise of NYC for Dallas, Texas to visit my sister, brother in law and yes, my five nieces and nephews. It had been awhile since my last visit and I can’t believe how rapidly the time flies! My babies are growing up! It was so wonderful to reunite with the immediate family for the feast. It was long overdue, and exactly what the the doctor ordered. There wasn’t a single dull moment and I was so ecstatic and grateful to be there.

Homemade oatmeal cranberry cookies

It was the ultimate foodie vacation. I’ve never spent so many hours in the kitchen as I have during this visit. It was so much fun. Heck, my sister has an enormous kitchen with all the modern appliances. I had no desire to be in any other room in the house, unless I needed to be. The best part about it was that I had an entire batch of miniature sous chefs, all of whom were ready and willing to lend a helpful hand.

We made rice crispy treats, homemade pickles, french toast, chocolate mousse, oatmeal cranberry cookies, scrambled eggs with melted cheese, corned beef hash, roasted twin birds, gourmet garlic rice, homemade apple pie, deep fried “jive” turkey, honeyed ham, turkey stuffing two different ways, just to name a few dishes.

Being in the presence of 5 kids, we were definitely in the minority, which meant that we would be subjected to watch only kid programming, and I didn’t mind. However, I did manage to squeeze in a few episodes of “Chopped” and “Top Chef, Texas.”  I stumbled across some episodes of “Beavis and Butthead” on Netflix, so we watched those too.

Deseray and Destiny preparing chickens for a roast.

Deseray is a 5 yr old who likes black olives and prefers bagels & strawberry cream cheese over a bowl of cereal for breakfast.

These roasted birds turned out to be melt- in -your- mouth delicious! Basted in butter and seasoned generously with garlic, rosemary, thyme, salt and pepper. Stuffed with quartered red onions and lemon. Also served with a side of garlic rice (not shown) and honey roasted carrots sprinkled with sea salt. Lip smacking! They did a wonderful job.

Roasted carrots with a sprinkle of brown sugar, kosher salt and honey. (The pic appears foggy, a little butter smeared on the lense.)

My niece Destiny and my sister, Emily.

A week of feasts: chicken pot pie

They also have a cute little garden in the backyard that produces a fresh crop of tomatoes and banana peppers.

Freshly picked banana peppers

Freshly picked tomatoes

This was the first time I witnessed a turkey being fried. The result was a juicier, tastier bird. The time was shaved down to a mere 3 minutes per pound. We had a 13lb (my favorite number) turkey, if you do the math, total cooking time was about 40 minutes.

Fry

Ready to eat, crisped to a golden brown. (turkey looks funny to me)

Dominic preparing ground sausage for the stuffing

… a holiday ham, made simply with cloves, brown sugar and honey.

Plus the yummy, traditional typical turkey day sides:

Homemade biscuits and crossaints, cranberry sauce, sweet potatoes, and green beans

corn on the cob, turkey gravy and pasteles (Latin cuisine)

Homemade apple pie, oatmeal-cranberry cookies and pumpkin pie

As I reflect upon last week’s festivities, I can’t help but to feel privileged. I am truly grateful for my life and everyone in it. This is what Thanksgiving is all about. I hope yours was equally as blessed.

Click on image for a detailed view: Steak cuts from a cow. Image courtesy of http://students.calu.edu/tok6518/history.html

Occasionally, maybe once or twice per month, I crave a juicy, succulent steak, and I need it to be bloody, a.k.a. medium rare. I feel like such a ravenous vampire! Sorry, I tend to get a little carried away every so often . Not to get off the subject or anything, once upon a time, I attempted going vegetarian, or rather, I’ve flirted with the idea, but my weakness caused me a relapse. What can I say?  Sometimes, you just need a juicy steak!

Anyways! I was expecting company over for dinner the other evening and had steak on my mind as the main star of the dish. My imagination was set to work and I remember thinking to myself  “how can make this dinner an unforgettable experience?”  Though steak is steak and has star qualities of it’s own, I somehow wanted it to be more than just a steak. I wanted to add some flair to my protein of choice.

As I researched ideas on the internet, eventually I was inspired by the adorably quirky Paula Deen, who had a perfect recipe for steak covered in a red wine berry reduction topped with crumbled blue cheese. I couldn’t wait to try my own rendition!

Paula’s recipe calls for filet mignon, but I chose T-bone steak. Any cut of meat would suffice (especially for the budget conscious). Her recipe also uses a combination of  fresh strawberries, blackberries, blueberries and standard white sugar. I opted for confectioner’s sugar and raspberries instead because that’s what I had readily available in my kitchen. Nevertheless, my version turned out to be delicious, and was a true success, because my guests loved it! Though, I will surely make it a point to try Paula’s recipe to the “T” next time.

The tangy, yet pungent essence of blue cheese is a perfect marriage with the sweetness of the wine berry reduction and the meatiness of the steak. A perfect treat for all lovers of meat! Thanks for the inspiration, Paula!

Ingredients

• 10 oz. T- bone steak
• salt & pepper to taste
• 1 tbsp of unsalted butter
• 1 medium yellow onion sliced onion ring style (if desired).
• Crumbled Maytag blue cheese (or any style blue)

Method

Sprinkle salt & pepper on both sides and place onto a searing hot pan with 1 tbsp of unsalted butter. I enjoy my steak (1 inch thick) medium rare, so I cooked it 3-4 minutes per side. If you’re in the mood, add yellow onions to the pan with  drippings and saute to add more dimension. Allow meat to sit for about 5 minutes so the juices can redistribute.

Red wine berry reduction (make 50 minutes prior to cooking the steak)

• 2 cups of confectioner’s sugar
• 2 packages of fresh ripened raspberries
• 1 1/2 cups of red wine

Method

In a medium saucepan, I added sugar and raspberries, as the sugar began to melt, I gently crushed the berries into the mix with a wooden spoon. I then added red wine, and brought to a boil. I turned down the heat and allowed it to simmer while stirring often, for about an hour. At the end, it should have a consistency compared to berry preserves.

Instructions

Spoon 2 tbsp of berry reduction (or more if you prefer) onto the steak and top with blue cheese. My dish was served with a side of steamed fresh green beans and a baked potato from Idaho (recipes and method to be discussed in another blog post) smothered in sour cream and unsalted butter. Accompanied with a deep red glass of cabernet sauvignon, soft jazz tunes in the background, dimmed lighting, a positive spirit and great conversation, this meal won’t go wrong! However, feel free to pair it with whatever side dish or beverage your heart desire’s. As I’ve mentioned earlier, the steak is the star of the show!

Image courtesy of www.arcadja.com

My skin is very sensitive, even the finest of laundry detergents,  cosmetics, moisturizers, and soaps can sometimes cause a dramatic skin reaction. Is there such a thing as finicky skin? For me, heck yeah .

I’ve discovered a few great over the counter products that work for me, but I’m also really interested in the 100% natural and inexpensive remedies that work just as well.  The other evening I whipped up a recipe I found online for a facial mask, and I am so excited with the results! My face was brightened and smooth like a baby’s behind. The next day people were complimenting on how “rested” I appeared. The best part about it was that I had all these ingredients readily available in my kitchen. I love honey, and I appreciate what the bees do for us humans.

Here’s an all natural and inexpensive way to beautify your skin:

• 2 tbsp brown sugar
• 1/2 fresh squeezed lemon
• 2 tbsp of honey

That’s all you’ll need. The combination of these simple ingredients create a vitamin packed punch (pardon the pun) to your face.

Brown Sugar

This serves as an exfoliant, and it improves skin texture.

Lemon Juice

Natural juice from a lemon (my favorite fruit) contain antiseptics and skin toners that kill off bacteria. It’s rich in antioxidants that speed up the cell turnover rate. Makes you look fresh, clean and new, especially when applied externally.

… and Honey

Oh honey! You’re so delicious and medicinal, such a wonderful gift from the bees. It can be applied directly onto the skin to remove pimples and wrinkles or improve sleep quality while speeding up the healing process if ingested. Whenever you’re feeling tired, or groggy, opt for a tablespoon of honey instead of that cup o’ joe for an all natural “pick me up.” (good for kids)  Honey also contains powerful compounds that fight off free radicals and actually help reverse the aging process. It’s one of nature’s finest foods, but unfortunately it’s not sufficiently appreciated nowadays.

So cute! Look at it's face.

The power of food comes in many forms. Our planet Earth offers us a variety of goodnesses (not a real word, but it works well in this sentence) for us to freely use as a form of nourishment. I encourage you to search for all natural ingredients for your skin whenever possible. At the end of the day, it’s better for our environment, better for your pockets and it’s better for you overall. ( The Earth’s fruits can make you look your best!) Let’s show more appreciation.

A list of sites dedicated to saving the honey bee:

• www.helpthehoneybees.com
• www.savehoneybees.org
• www.savethehives.com

Lately, I’ve had this insatiable craving for a soup and sandwich meal, but not just any soup and sandwich. I need to kick things up a notch. Anybody can crack open a can of soup, or whip up a quick sandwich by slathering on the mayo and slapping two slices of bread together.

I’ve researched recipes for butternut squash soup that order high amounts of sugar, but I want the perfect balance between savory and sweet. Besides, butternut squash already has this sweetish, buttery texture that earns it their tasty name.  So after I familiarized myself with the general method of making this soup, I made it my way.

Butternut squash soup

Ingredients

• 2lb matte, unblemished butternut squash (peeled and cut into small chunks)
• 2 large red potatoes (peeled and cut into small chunks)
• 2 cups of chicken stock
• 2 cups of water
• 4 oz of Applewood smoked bacon
• 1 large shallot (chopped)
• 2 garlic cloves (minced)
• 2 bay leaves
• 1 tbsp of dark brown sugar
• 1 tbsp of cinnamon
• 2 tbsp of red wine vinegar
• 2 tbsp of unsalted butter
• salt and pepper to taste
• A dollop of sour cream or a drizzle of olive oil (for garnish)

Method

First, I used an unblemished 2lb- ish butternut squash that I peeled and cut into small even chunks. Then I grabbed 2 large red potatoes and did the same thing to them. I placed the ingredients into a large stockpot along with two cups of chicken stock and 2 cups of water. When it reached boiling point,  I added salt, lowered the heat, covered and allowed to simmer until tender. In the meantime, in a separate pan I took 2 tbsp of unsalted butter, added 2 minced garlic cloves, 1 large chopped shallot,  and I sauteed until translucent and the fragrance was enough to send me into heaven.

Along with some of the cooking broth, I placed the sauteed garlic / shallot mix, the potatoes / butternut squash mix into a blender on high until smooth (had to work in batches). Then I took the mixture and poured it back into the stockpot. Added more salt, (used to taste) black pepper, 2 bay leaves, 1 tbsp of cinnamon, 1 tbsp of dark brown sugar, 2 tbsp of red wine vinegar, 4oz of applewood smoked bacon (chopped) and simmered over medium heat, for about 20 minutes allowing all the complex flavors to intertwine. Drizzle with extra virgin olive oil or add a dollop of sour cream.

Monte Cubano Sandwich

Ingredients

• high quality sliced bread
• smoked turkey
• Swiss cheese
• sliced ham
• stacker style dill pickles
• spicy mustard
• garlic mayo
• 1 large egg
• tsp of whole milk

Garlic mayo recipe

• 1 tbsp of regular mayonnaise
• 1/2 clove of minced garlic
• dash of salt
• dash of pepper

(The above  mayo recipe is for one serving)

Method

As for the sandwich, I wanted something that could satisfy my hunger. So I decided to combine two sandwiches into one. My cherished Cuban sandwich and the Monte Cristo sandwich. I omitted the the roasted pork and used sliced smoked turkey, ham, Swiss cheese, stacker dill pickles, high quality sliced bread, spicy mustard, garlic infused mayo and an egg. All I have to say is foodgasm central!

It was a very simple sandwich to make. First I covered one slice of bread with spicy mustard and the other slice with garlic mayo. Then I built my sandwich. In a small bowl, mixed one large egg with a tsp of whole milk and dipped the sandwich into the egg mixture, coated it evenly on all sides, placed in a pan with butter (or olive oil) and cooked for 3 mins on each side, covered. Voila! Delicioso.

The time it took for this meal to finally be complete actually had my stomach screaming out loud for mercy, though the sandwich was quick, the soup took about an hour to complete. They must be eaten together for the true benefit. But trust me, it was well worth the wait. This delicious vitamin packed meal made me feel energized, warm and satisfied.

Blogging about food is one of the greatest highlights of my life. I love to write, I love food, and for as long as I can remember, it’s always been that way. I enjoy making people happy, what can I say? I love to be in the business of creating memories. Now I realize that everything  in my life has led up to this. I am going to take this newly found discovery and run with it. There’s a path I need to follow, and so now I am following it!

It’s something I am passionate about and everyday I become more inspired, by the brilliant people I meet who share my interests and by the wonderful blogs I read, among other things. It might sound silly, but I even dream about food or drink ideas and I write them down immediately, the second my eyes open, while the ideas are still fresh.

My goal is to eventually open a catering and events company. I realize that it will not be easy and I have a lot of work ahead of me, but I am willing to do all it takes to make my dreams a reality, it’s only a matter of time. It amazes me the amount of naysayers who exist that try to derail my dreams by saying things like, the name you picked “Food Vixen” sounds too perverted (not my intent!) there’s too much competition, it’s too expensive, too risky, too this, too that. Yeah, like I am not aware of those risks? I have never been one to conform, I march to the beat of my own drum! I have faith in myself and I have faith in The Lord.

I am so thankful for the support I have received thus far and I truly appreciate those of you who have taken the time to read my words. Wish me luck on my journey of the palate. God bless, and please continue to read, I promise to provide you with quality content.

Focused!