Sangria Floats

So today is two-for-Tuesday! How lucky are you? After eating those delicious Flautas I thought you might want something to wash them down with. The Rivera family gives this one two thumbs up! My kids were fighting over who got to have the first one.

See you in the kitchen,

Tina



3 bottles Sangria (These can be found in the international food section of you grocery store)
1 gallon vanilla ice cream ( you will not need all of this)

Makes 6

Crispy Chicken Flautas with Roasted Salsa Verde

Whooo baby! You are going to love these! Here at our house you can usually find my kids arguing over who gets the last one and I can usually be found licking my plate after everyone has left the kitchen. (Wouldn't want the kiddies to see me do that.) Once again or friend the rotisserie chicken makes his appearance in my kitchen. Boy do I love that guy, he is always saving me so much time. As always you are sure to love this delicious dish. Keep it real!

See you in the kitchen,

Tina


BTW have you checked out the new cute pictures people have been sending in? If you haven't sent one yet, what are you waiting for amigos? Our family loves all your cute pictures!




1 rotisserie chicken shredded
1 red onion
1 bell pepper
1 clove garlic
salt
pepper
cumin
swish of canola

15-20 corn or flour tortillas ( I like to do some of both)
oil for frying (once again I like canola, but use whatever you like)

SALSA VERDE

8 tomatillos
1 poblano chile
2 serrano chiles
3/4 white onion (1/4 for blender and the rest to add at end)
one clove garlic
juice of a lime
handful of cilantro
salt

Mexican crema

Fry at 375 until crisp

Black Bean Molletes with Pineapple Pico de Gallo

Yummy stuff people! I made this recently for a friend (Tina Original) and she wanted to know how to make it. This will feed an Army (that's usually what I am feeding over here.) If you're cooking for a smaller group just cut the recipe in half. So with no further jibber-jabber from me... Roll it! And as always....

See you in the kitchen,

Tina



2 loaves Jalapeno cheese bread

2 15 oz cans black beans in water
1/3 red onion
2 cloves garlic
salt
swish of olive oil

1 lb queso fresco (crumbled)

SALSA
1 cup diced pineapple
4 diced Roma tomatoes
1/2 diced white onion
1 Serrano pepper
handful of cilantro
1 clove garlic
squeeze of honey (clover)
Juice of 1 lime
pinch of salt

350 10-15 minutes

Polvorones Rosas (The pink ones)

I'm back from a very lovely vacation. If you would like to see highlights from our vacation click over to the Hola page I will be posting some of our adventures there. I'm very excited to get back to making videos. Today's video perhaps could be my most requested recipe I have ever had. It seems like everyone is dying to know how to make these. I know that everyone will be happy to see how easy these are to whip up. A month or so ago I added a quick responses in the comment box for polvorones hoping to help those of you interested in making these, but I still kept getting the questions. My kids have been making these all summer every Tuesday to sell at their neighborhood bake sale. I can't tell you how many times I have put off making this video for lack of time when we were hurrying to make them on Tuesday mornings.

I think by the time we finish with this website all of you will be well on your way to opening your own Mexican Bakery. Enjoy these yummy cookies!

See you in the kitchen,

Tina





2 cups salted butter

2 cups powdred sugar

3 tsp Mexican vanilla

1 tsp salt

4 cups flour

Wilton pink food coloring

Colored sprinkles

Sugar to sprinkle on top

Bake at 350 for 15-17 minutes