Blog 2

As a students living on campus, I am forced to learn how to eat on a budget. I chose meal plan D, which allows me 10 meals per week and around $350 a semester in food bucks. I also got an allowance of $250 a month from my father.
Living with 10 meals a week, it was very unlikely for me to eat a breakfast at the DC and also eating either lunch or dinner. I would use my allowance to buy granola bars and fruit for breakfast. Both cheap and sustains me until either lunch or dinner time. Also, you can shop for your groceries at the DC store and pay with food bucks instead of your actual money. The DC leaves out apples for students to take so I would take a couple and just save those for breakfast time. I would also take a couple pieces of bread or a few bagels and some nutella or peanut butter. Basically, you just take as much as you can get away with to save money on breakfast.
When grocery shopping, always bring a list. Without a list, I tend to buy things that pop into my head randomly. Also, never go to the store hungry. You tend to buy a lot more than you actually need.
To summarize how to live on a budget in the dorms:
~Buy groceries for breakfast so you don't have to waste a swipe
~Take as much as you can from the cafeteria
~Buy food from the DC store and use food bucks to pay for it
~Grocery shop smart

Blog 2

College life is hard. Between the fear of beginning the path towards a better future for yourself, becoming an adult, choosing a study path to follow, and for some of us moving out of our parents house, life can get a little overwhelming. Becoming an adult is in important milestone in everyone's life, and part of becoming an adult is creating a budget, bills, food, housing, school, social life, and of course savings. Obviously everyone needs food, and as a new adult money might be a little tight right now, so in this post I’ll be discussing the tips I’ve accumulated for a food budget.

First things first, fast food is not your friend, no matter how convenient. Fast food is expensive, at roughly $8 a day, and up to 2 meals a day, you could be spending $16 a day on just two meals, for $16 at any large chain grocery store you could have the entirety of your dinners for a week planned out. This is a huge part to creating a budget, managing where your money actually goes, and by either eliminating or weeding out fast food, you could be saving a lot of money.

Second thing, buying in bulk is fantastic! Costco is great for this, offering bulk food items for lower prices than the average grocery chain. Bulk items offer a longer shelf life in that you will have more food for a longer amount of time.

Third! While we’ve established that fast food is the enemy, you still need to set a hard and soft monetary limit for your grocery shopping. For a hard limit i recommend $100 a week, as this allows for both meal prep and snack foods easily, and for the soft limit i recommend $75, as you can throw the extra $25 into savings or into the next weeks budget.

Fourth, coupons are a great way to save money! Coupons offer many advantages for you wallet to take, increasing the amount of food you can get within your limit. I heavily recommend this as you can easily find coupons all the time, in fact many grocery chains offer coupons on the receipts they give you. These allow you to save your wallet from unnecessary fees, and even allow for more money to be thrown either into your food budget or savings!

Fifth and final tip, don’t starve yourself. Part of what increases your budget is overeating, which is frequently just a reaction to not eating the proper amount for your prior meals. Keeping a tight leash on your dietary habits can help you save money in the long run, even if it seems like your eating more.

Hopefully these tips can help you save money, college is hard, becoming an adult even more so.

Recipe blog 5

Deep Fried French Toast

            OK first off, I do not think this is a recipe for everyone, it could get really messy and bad super quick, but if you are very skilled when it comes to deep frying, attempt away. In the kitchen me and my siblings ideas get very creative, Its usually me actually doing (attempting) these ideas and my siblings watching and trying theses weird dishes. We tried to take weird ingredients the would not normally go together, make them taste well together. This usually ends up in a mess, that is they we do these when our Mom is at work and work together to clean up before she comes back. Our Dad on the other hand really doesn't care at all as long as its clean before Mom comes back, he sometimes joins in with us that is why hes so chill about it. Anyways it was a summer morning and my siblings and I happen to be up and hungry, all eyes were on me to make them some eggs and pancakes is what I thought, but there was a request for french toast. Its not all too crazy beside the fact I'm not too good with making french toast. I made pancake batter just in case it didn't go well which it did not the first try so I stopped trying not wanting to waste anymore bread. I then got a crazy idea and asked my siblings who would be willing to try french toast dipped in pancake batter, deep fried, my brother was the first one to run into the kitchen. I added more melted butter to the pancake batter, put the bread in the eggs I made earlier for the french toast and put it into the pancake batter into some hot oil I put on the store once the idea popped into my head. I was afraid it was not going to stay together while in the oil but it did fairly well, and it came out looking pretty but the taste was the important part. i cut it open just to make sure it cooked threw and it did surprisingly, it tasted great better with syrup and powder sugar of course. Its a great combination of french toast and pancakes in one deep fried goodness.                

Blog 5 Recipe

Glazed Doughnuts Recipe

Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth.
When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops are completely covered. Put on racks to let the glaze harden.

This recipe holds a special place in my heart because whenever someone mentions doughnuts, I immediately think of my father. My dad loves to cook, and he is honestly the best chef I personally know. There was one time in particular where my dad struggled with cooking, and this was with doughnuts. He was trying to create his own way of making doughnuts at home, with his own little twist to it. He was experimenting with making these doughnuts, and constantly failed with each batch, as they would come out looking funky, not tasting right, or having the wrong complexion. He would make me try each doughnut, and we would both look at each other as we both knew that they weren't right. He started to get frustrated with them, but I told him to keep trying. He eventually got the perfect doughnut, and we both enjoyed it together.

Blog 5

Blog 5

I’m pretty lame and boring I know this already but the recipe that I chose to write about was just a plain and simple grilled cheese. Nothing fancy or crazy you know, just my favorite goes to thing to eat. The reason for this is because my mom would sometimes would come home really tired from working all day and cleaning these lady’s house. Who use to help my mom get settled into the states, when she first moved from Mexico so she still cleans there house even though she’s tired all the time and wants to retire? I give my mom props for all her hard work, and work ethic.  So, when she’d come home she’s usually be to tired to do much of anything and all she wanted to do was to sit on the couch and relax so when I was eleven years old I started making this ritual where I would make us grilled cheese and we would watch a movie together in the living room. We loved it and I think it made us get closer to be honest and I love that.

For this recipe you will need to sour dough pieces of bread with two slices of sharp cheddar cheese. It was my favorite and my mom’s as jalapeno cheese so I would just cut her a slice of that and for me a sluice of sharp cheddar cheese. I would then heat up pan to medium-high heat and put a little scoop of better onto the pan so it would melt it as it would heat up. After all the butter is melted and the pan it hot, I plop down the two pieced of sour dough bread and once they get to east on each side, I add on the cheese on one side then put the second slice on top then wait till the cheese is compel melted, flipping it halfway. Then after I make my mom and I our grilled cheese I plat it on a nice plate and cut upon avocado for the side. For some reason me and my mom loved it and would typically just slice it and share it. We would sometimes stick it inside out grilled cheese for medium flavor. Then to drink we would either spilt a coke or drink some water with ice. I would then bring it to her and we would chow down together.

I think the main reason love this recipe and making a grilled cheese is for many reasons, one of them being that its so easy to make and its so quick to prepare and everything. Noto only that but so easy to clean and my mom coming home from a long day I know does not want to clean the kitchen afterwards and I know my eleven-year-old self-did not want to clean the kitchen afterwards none the less wash the dishes. But the main reason had to be because I always use to make it for my mom and it just has a special memory tied in with that. So that’s why I love grilled cheese and also why it my favorite recipes. Plus are you kidding its mostly cheese! How could you not love that!

Rigo - blog 5

● 3 pounds boneless pork leg
● 2 25oz. cans of hominy, drained and rinsed
● 5 ancho chiles
● 5 guajillo chiles
● 1/2 white onion
● 3 arból chiles (optional, use if you want a spicier broth)
● 3 cloves of garlic + 1 head of garlic
● 1 tbsp Mexican oregano
● 3 bay leaves
● 3 tsp sea salt + as needed
Garnishes
● 1/2 head of cabbage, shredded
● 1 large white onion, diced
● 6 radishes, sliced into half moons
● 6 limes quartered
● 4 tbsp Mexican oregano
● 6 arból chiles, finely chopped
● Salt as needed
Why this recipe?
The story behind this story is not really a story to tell because the recipe tells the story itself, this recipe is a very simple long recipe yet you have to do everything with perfection to get some good quality pozole. Why I say this is because in the latin culture it always the mom that is based of who make the best food and pozole has to be one of them this food has to have the right amount of everything not to salty nor can it it be low on it. It has always been one of my top favorites as a kid growing up because just how delicious my mom made also because this dish was only made on special occasions like as of right now the last time I had this dish was approximately a year ago. It is significant to the family because it is our culture and it bring any memories when you make this dish, mostly on made in the holidays for the whole family to feast on some delicious food.
1 This food is broken down by steps first there will have to be a list on getting the ingredients for this food which are the ones posted above. The meat which is the pork will need to place inside a large pot that has the onions and garlic included in it with water being the base. The water will need to boil for at least 45 minutes for the pork can be well done and could be easily poked with your fingers to be put aside for further procedure.
2 Now for the chile base the seeds, stems, and veins will have to be removed from the chile for there wont be no extra sitting in the pot and for it can be easily usable. The onions and garlic that are in the pot already will have to sit in there for an extra 15 minute for the flavor can be abstracted and be saturated in the water easily. What other ingredients that will be added in the pot is 3 tablespoons of oil over medium high heat. Now simmer the pork in the base of the chile for the meat can have its flavor as well as the water in it.
3 To assemble everything together add the flavored pork inside the water and after that the vegetable of your liking or the ones posted above will have to be added in the pot as well.
4 For the add-ons on top of the pozole will have to be diced onion, shredded lettuce, line cut in 4ths, and oregano.
Now the pozole is ready to be served to the whole family, everyone will enjoy this traditional dish because of every detail that is focused to make it. As well as they can pick the toppings of their likings.

Dalton - Blog 5

Spicy Green Chile Mac-N-Cheese
Favorite Recipe
- 1 box of mac-n-cheese shells
- 1 pound of green chiles (minced)
- 1 pound of sharp cheddar cheese
- 2 cups of half & half
My dad and I came up with this really good Mac-N-Cheese recipe that we partially got out of a cookbook and gave a Taylor family twist. The green chiles my family gets from this hole in the wall Mexican restaurant where they roast their own green chiles in the parking lot. Usually I’ll start making the Mac-N-Cheese, dicing, slicing, and mincing while my dad makes his brisket or tri-tip. And my mom will make a greek salad. My brother pretty much does nothing to contribute to the process except making sure everything is not “poisoned”. It is a whole family event that only happens once every so often.

Food Recipe

Every get together I spend with my family we also spend with our family friends the Phillips. Mrs. Phillips makes a really good cheese dip that my whole family loves. It's great for Super Bowl parties, birthday parties and even Christmas. Honestly holidays and celebrations would not be the same without the cheese dip. Its very simple but has a lot of memories attached to it. No one can make it like Mrs. Phillips. I have attempted it but I always mess it up by adding too much cheese or too much chili. I have recently found out that the Phillips family is moving to Arizona so I have to face the fact that I might only have the cheese dip once or twice a year or I have to take matters into my own hand and perfect the recipe so I can live on the tradition. Like I said it is easy to make but hard to master.
The ingredients are:

• 1 block of Velveta cheese.
• 1 can of mild salsa(any brand of salsa works) 
• 1can of chili with beans

 
you put all of this into a bowl then put it in the microwave for 10 minutes.
After you heat it up for 10 minutes you then stir it until it looks all mixed in then heat it up for another 5 minutes then you keep doing this process until it looks all mixed in.

This is a super simple and delicious dish that can brighten up any party or social gathering.
Give it a shot.

Lumpiang Shanghai Recipe

Lumpiang Shanghai are the Filipino version of Chinese egg rolls. They are very common in every Filipino gathering; from birthday parties, to wedding receptions, to baptism receptions, to reunions, to baby showers, and to ordinary days, there are Lumpiang Shanghai everywhere. For some people, Lumpiang Shanghai is only an appetizer, but we, Filipinos, we eat them with rice.

The ingredients needed for Lumpiang Shanghai are easy to find in almost every store. However, the downside to this is that it takes so much time to prepare them. But, some people, like me, decides to make Lumpiang Shanghai and sell them to those who are craving for it. I prepare 100 to 300 or more pieces of Lumpiang Shanghai and just freeze them until they are ready to be fried.

In the year of 2013, I remember that we were preparing the food for my sister’s baby shower, it was also the first time that my mom taught me how to wrap them using Chinese Spring Roll Wrappers (I only knew how to wrap them using the wrappers in the Philippines). My mom and her friends were amazed on how I wrap Lumpiang Shanghai; since then, my mom suggested that I should wrap egg rolls in the upcoming occasions and events that we have. I was okay with it until she said I have to do it ALONE. Four years had passed, and my mom had another suggestion which is to make profit out of it. She made me sell egg rolls to her friends at work; in which I used the money to save up for my school trip to Europe.

Selling frozen Lumpiang Shanghai is common to Filipinos; however, Filipinos are not the only people who buy them. Most Americans and some Pacific Islanders love Filipino egg rolls, so they keep ordering some from me. It is also convenient because you can just fry egg rolls whenever you want them or crave for them. Lumpiang Shanghai can be stored in the freezer for three months after wrapping them.

For this blog post, I decided to write about Lumpiang Shanghai because of how it changed my perspective on them. Coincidentally, I received a message from a previous customer saying that he wants to order some Lumpiang Shanghai. So, I actually made them and below is the recipe and directions on how to make them.

Prep Time: 2.5 hours

Cook time: 30 mins

Yields: 150 pcs

Ingredients:

3 package of frozen square-shaped spring roll shells, thawed and separated

Vegetable oil for frying

For filling:

5 lbs of ground pork

1 large onion, finely chopped

10 cloves of garlic, peeled and minced

4 large carrots, peeled and shredded

½ cup soy sauce

2 tablespoons salt

1 tablespoon ground black pepper

2 eggs, slightly beaten

Instructions:

11.     In a very large bowl, combine all the filling ingredients; mix thoroughly (bare hands work best for me).

22.     Wrapping is the most difficult part. So here we go

a.      Cut the square-shaped wrapper into two equal triangles and separate each wrapper from one another.

b.     Grab a spoonful of the filling and place it towards the middle bottom of the wrapper.

c.      Fold the opposite corners towards the center; roll upwards, tightly wrapping the filling inside.

d.     Finally, wet the upper corner with water; fold down, and seal.

33.     You can either deep fry the Lumpiang Shanghai right away or store it in a Ziplock bag and freeze up to three months.

Food Recipe

Growing up in a Mexican family I was prone to plentiful of mexican dishes and one of the favorite things to cook and eat with family and friends is tacos with carne asada. Whether it's for a regular family dinner, special event or celebration it is always a fan favorite for my family and friends as we can never get enough.
The recipe for our carne asada

1. 2 avocados.
2. 3 tbsp of favorite cheese.
3. 1/3 cup onion, finely diced.
4. 1/2 cup fresh cilantro, chopped.
5. 6 tortillas (I prefer homemade tortillas for best taste)
6. limes, for garnish.

Whenever I think about tacos or my favorite dishes I immediately go to the moments in my life where I celebrated something meaningful to me or with friends and family having a good time enjoying good food in any occasion. I highly recommend any one make some whenever they are having a party or watching a sports game because it will live the party up. Now if you'll excuse me, I am craving some of these fine tacos myself and am going to go make some right now!