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!

Blog 5

Blog 5

Alfredo Fettuccine has always been by favorite food. I love eating it with either chicken or shrimp, even broccoli. Not only that, but I like eating it with garlic bread and Tabasco. Eating this pasta either at home or at a restaurant will always satisfy me. Although, it is rare when I eat it at home because coming from a Mexican family, we eat Mexican food most of the time. The only time I eat Alfredo Fettuccine is when I ask my mom for it, or whenever my mom is in the mood to make something besides Mexican food. My mom has taught me how to cook this recipe multiple times, but I always forget some steps. To avoid all this, I just go to a restaurant and order it there, doing so makes it easier. Another reason why I rather eat it at a restaurant is because it takes a longer time to cook when it is made at home. As I have tired this pasta at many different places, Olive Garden was the restaurant where I liked it the most.

Plain Fettuccine Alfredo (Plain)

• Things you will need:

• 24 oz. of Pasta
• 1 cup of Butter
• ¾ of a pint of Heavy Cream
• Salt and Pepper
• 1 Garlic
• ¾ of a cup of grated Romano Cheese
• ½ cup of Parmesan Cheese

• How to cook it:

Have a large pot of lightly salted water ready to boil. Add the pasta and cook it until it is soft, or follow the directions on the package. After wards let it cool for a bit then drain all the water out. In a large saucepan, melt the butter into the cream in low heat, make sure to keep an eye on it so it does not burn. Add the salt and pepper,  then add the garlic salt, you should then mix these three together. Add in cheese that you have melted and lightly stir it all up. You should have your sauce made by then. After doing so, add the pasta to sauce and mix it up. Serve the amount and pasta how you like it. ENJOY!!

The Best Milkshake Sydney Hinkell

Sydney Hinkell

English 101

05/01/19

Rocky Road Milkshake

Ingredients:

-Three scoops of Dreyer's Rocky Road ice cream

-A half cup of 2% milk

-Whip cream

Steps:

1. Take the ice cream out of the freezer.

2. Grab a large cup

3. Take out the ice cream scoop and a spoon.

4. Scoop three large balls of ice cream into the cup.

5. Pour half a cup of milk into the cup(add more or less to desired thickness).

6. Grab a spoon and start mixing.

7. After mixing take the whip cream and put it on top.

This recipe is very simple, but it tastes so good. Rocky Road ice cream consists of chocolate ice cream, marshmallows, and almonds. This dessert has and will always be my favorite. I grew up drinking these with my dad. We would sneak into the kitchen late at night and make them. I like to think of this as a little tradition my dad and I did, and someday I will make this with my kids. Even though it is a simple recipe it means a lot to me.

food recipe blog

The recipe that I would like to share is one of the most important foods of my life. I have a lot of memories with it and when I moved here I had nowhere to go buy those so I had to learn how to make them. The recipe is the potato filled samosa with cilantro chatni. The recipe is very simple.

Ingredients

For the dough

¾ teaspoon of salt

2 ¼ cup of flour

6 tablespoon of butter

9 tablespoon of hot water.

For the filling:

1 ½ pounds potatoes

1 cup fresh peas

2 tablespoons of vegetable oil.

1 medium onion, chopped

1 teaspoon chopped garlic

1 ½ teaspoon ginger

1 teaspoon garm masala( that’s the spice blend)

½ teaspoon red chili

½ teaspoon turmeric

1 ½ teaspoon salt

1 ½ teaspoon lemon juice

Vegetable oil

For the dipping sauce

Cilantro and yogurt and vegetable oil.

directions :

The first step will be to make the dough. Mix salt and flour in the bowl or the food processor. With the pastry blender, incorporate the butter until crumbs are formed. Add a little water to make the dough soft. Let it rest for 15 to 20 minutes.

Then for the filling first boil the potatoes and then mash then not too much.

Heat the oil in the pan and add all of the masala/ spices in it. Then add the mashed potatoes.

After sometime when the mixture is ready to add the peas and chopped cilantro.

When everything is added leave the mixture to cool down.

Then to assemble the samosa. Make seven or eight balls of the dough and roll all of them one by one.

To roll the ball you will have to use the flat surface,  And the circle should be 5 inches.

After this cut each circle in half.

Brush each side with little water and then make a cone but overlapping each side. When it is formed in the cone shape add the filling into it.

After filling tightly seal the end by brushing a little more hot water. Repeat this process with each samosa and set them aside until the oil is ready.

Heat 3 inches oil in the pan and start frying them. When they turn brown that means they are done.

For the chutney chop the cilantro and add yogurt and water. Mix all three things and the Hari chutney is ready.

Blog 5

The first time I ever tried oatmeal was at the age of 18. I had a friend make it for me and the first thing they asked is, why haven’t you tried it sooner? That’s when I started to reminisce and my mind instantly thought of why I haven’t been missing out. My favorite thing close to oatmeal was Arroz Con Leche. Growing up Hispanic in America has allowed me to be immersed in two cultures and when I look back to my childhood memories, my mom always made Arroz Con Leche. I remember being excited when I would come home from school and seeing a big pot on the stove with the sweet smell of cinnamon in the house. I think my favorite part is that I can eat it either warmed up or cold. Warmed up at the end of the night was the best nighttime treat. And a cold bowl when I came from school always hit the spot too. I can remember loving when there was extra raisins, and I can remember spitting out the cinnamon sticks lol.

My mom taught me her Mexican recipe, and I hope to make it for my kids too.

Ingredients

• 3/4 Cup short white rice*
• 2 1/2 Cups of water
• Small pieces of a cinnamon stick
• 3/4 cup whole milk**
• 1/2 cup of condensed milk
• 1/4 cup of raisins
• Ground cinnamon for dusting

Instructions

1. Place water, rice and the piece of cinnamon in a medium saucepan.
2. Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until rice is tender.
3. While the rice is cooking, mix the whole milk with the condensed milk and stir well.
4. The rice will be ready when all the water has evaporated and it has formed some holes over the surface
5. Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you would like to add the raisins or vanilla extract, you can add them now.
6. Return saucepan to heat, cover and keep cooking until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
7. If the rice looks too dry for your taste, add 1/4 cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
8. If serving warm, place in small cups and sprinkle ground cinnamon. When serving cold, pour rice pudding into a container and cover with a plastic wrap pressed down to the rice surface and refrigerate. Dust with cinnamon when serving.
   Notes
   * Short rice has a higher starch content, which will render a creamier rice pudding, but you can use medium or long grain rice as well.
   ** Skim milk or 2 % can also be used here; if you want a creamier consistency then a little more milk will be needed in the final cooking stage.
   The sweetness of the condensed milk will be enough for some, but if you have a very sweet tooth go ahead and drizzle in some more.
   Other flavorings like a teaspoon of vanilla, lemon or orange rind, or even the leaves of orange trees are all good additions.

Banana Pie

Rochelle Mokiao

Banana Pie

Ingredients:

1 Box of banana pudding mix

1 Block of cream cheese

Pie crust (The one you buy in the pie pan already)

1 Whole banana

1/2 cup of sugar 

Steps:

1. Mix the cream cheese and sugar together until it's smoothened out 

2. In another bowl put together the banana pudding mix

3. Lay the cream cheese and sugar mix into the pie pan and smoothen out so it is evenly distributed in the pan.

4. Add the banana pudding on top of the cream cheese and sugar mix and smoothen out again so that it is evenly distributed. 

5. Cut up the banana to top off the pie

6. Place the pie into the Fridge for 20 minutes to let settle

7. Enjoy!!!!!

I grew up constantly going to big family parties and even hosting our own. At any of these gatherings food and dessert were always so important, it's what made people want to stay. This dessert was one that was always served at every cook out, bbq, birthday, you name it. It goes back many years to when my grandparents would have get togethers they would make it also. So it has been apart of my family from times before I was born. There has never been a time where we didn't serve this pie, it's ultimately what brought our family together. I wouldn't say it's a top secret recipe because it's really simple and fast and takes little to no effort to make. However it serves as a greater meaning to my family regardless of its simplicity. It's also like the only thing I know how to make where my mom doesn't have to supervise me because it didn't require having to use the oven or anything. But that's besides the point, we also usually wait until 20 minutes before our guest is timed to arrive to make it just so that it can be more fresh I guess. Now with a big family like mine we would have to make 5 pans of banana pie to ensure everyone was able to have a piece or two. To get the 5 pans done me and my other siblings would all make one pie each, often times it would become a race until our mom yelled at us for messing around. But it never failed to bring such joy to everyone, so til this day we still make this same dessert.

Blog 5

     This recipe is my grandma's favorite bean dip. She always makes this whenever there is a special event or party. Even now my mom will make it when she is not around because she lives up in Montana, so it is great that my mom can make it to. Every singe party I know she is going to be at this bean dip will be there and I always look forward to eating it. This is my favorite because I love dips and so when she makes this it is just amazing to eat. Since they live up in Montana me and my family at home do not get to see them that much, so if my mom makes this dip, it reminds me of her and my family that I have in Montana. 

Blog 5

Ingredients 

Dried Corn Husks
Masa (Dough) Ingredients 
Masa Harina (flour)
Corn Oil or Avocado Oil
Baking Powder
Salt
Filling options  
Chicken
Beef 
Pork
Cheese
Red Salsa.
Green Salsa
Steps 
Step 1) Soak your corn husks.  Find a large pot to let the corn husks soak for about an hour or until softened.
Step 2) Mix the masa I tend to use my hands to mix it but it will be a long process, or you could use a mixer to mix the masa. Then cover the masa with a damp towel and refrigerate until ready to use.
Step3) Prepare both your fillings and salsa. Then combine them together..
Step 4) Begin to assemble your tamales.
Step 5)Lay the corn husk on a flat surface. Then spread a small amount of masa on to the corn husk by using a spoon or knife.
Step 6) Add your filling/sauce to the center of the tamale 
Step 7) Fold the corn husk in half vertically.  Then fold the corn husk in half so that the masa wraps entirely around the filling.
Step 8) Continue folding the corn husk entirely over to one side so that it is a burrito shape.
Step 9)Fold the top end down to enclose one end of the tamale.  One end of the tamale will be folded over. 
Step 10)Tie the tamale together.  I like to shred a few corn husks into long skinny strips to tie the tamales together.
Step 11) Then steam the tamales 
Background:
I grew up eating tamales every Christmas with my family. My mom would invite my aunts, uncles, cousins, and grandparents every other Christmas to our house to celebrate Christmas together. Each year we change places where the family dinner would be at. So that meant that sometimes I would travel to Mexico to go the family events. Since I was a little girl, I had to help make the tamales each year sometimes I would hate it other times I would like it. We would usually fill the tamales with chicken and red salsa or with green salsa. Also, my family loves spicy food so we would make the red salsa tamales really spicy for the adults. Then the green salsa would be mild for the children that attended the family dinner. It was a very long process to make the tamales especially because I have a big family, so we had to make enough tamales for at least 30 adults and 15 children. I remember going to the grocery store early in the morning or a day before to get all the stuff we needed with my mom or aunts. Then when we were cooking the tamales, the females of my family would just get together and talk about what was currently happening in their lives. It was pretty fun to learn how to make the tamales then be able to teach my younger cousins how to make one, but they always ended up making a huge mess. It was a family tradition that I miss especially around Christmas time because I am no longer as close to my cousins as I used to be because we are all in school or having families.

Blog Post #5 - Coffee Toffee Cheesecake

Background: While this recipe is quite simple, it is the most valuable recipe I can think of. Yes, I could have written this blog post about food that is in close relation to my ethnicity but I decided to mention my favorite desserts: Coffee Toffee Cheesecake. When it comes to holidays or special events, my family always has a special dessert that is so out of the ordinary that it surprises all of us. Ever since I was a young child, my mother was always the one to bake or create these delicacies. It’s fair to mention, that I was there with her for the majority of the time but that was only so I can lick off the supplies. But with the Coffee Toffee Cheesecake, this was the first time my mom was going to make something completely new. She was unaware of what to do plus the directions were all in English and she couldn’t read it. So, I decided to help. This was the first time I have ever helped her making these lovely treats and I was excited. The end result was simply perfect, it was better than either of us expected and we were so proud. Everyone loved it, and ever since then I help her bake and create desserts. So, this is the recipe of Coffee Toffee Cheesecake: 

Ingredients 

• 2-1/2 cups chocolate wafer crumbs 
• 1/2 cup butter, melted 
• 2 tablespoons sugar 
• FILLING: 
• 1 cup (6 ounces) semisweet chocolate chips 
• 1/4 cup heavy whipping cream 
• 4 teaspoons instant coffee granules 
• 3 packages (8 ounces each) cream cheese, softened 
• 1-1/3 cups sugar 
• 1-1/2 cups sour cream 
• 1 tablespoon vanilla extract 
• 1/8 teaspoon salt 
• 3 large eggs, lightly beaten 
• 4 Heath candy bars (1.4 ounces each), chopped 
• 1 dark chocolate candy bar (1.45 ounces) 

Directions 

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. 
• In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. 
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan. 
• Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars. 
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.