Yummy, El Indio!

Yummy Fresh Mexican Food right here in San Diego, Well of course we have the best Mexican food next to Mexico, But this place is one of our family favorites! Matt's Dad used to take him there, and Matt shared El Indio with me!

Don't miss the flavored chips, located to the right of the cashier! They are the best part of the meal!

Its located just near Hillcrest and Downtown, right off the I-5 freeway.

3695 India Street.

San Diego, CA, 92103
One block South of Washington .
Hours of operation:  8 am to 9 pm seven days a week

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El Indio History and link to website

 "El Indio was founded at the corner of India and Grape as a Tortilla Factory in August of 1940, by Ralph Pesqueira Sr. Fresh corn tortillas were made by hand. During WWII, customers from Consolidated, (Convair) and other nearby factories soon began asking for ready to eat lunch items. Ralph Sr. responded by making the “Taquito”, a word he coined meaning “Little Taco”.

Between 1945 and 1946, Ralph Sr. used his basement to make the first tortilla machine in San Diego . He increased production from 30 dozen tortillas per day to more than 30 dozen per hour and began supplying local restaurants. Ralph Sr. moved El Indio to its current location in 1947. In this small 25-by-75 foot location we sold many of the same Sonora style Mexican dishes we sell today. Our recipes were introduced and perfected by Ralph Junior's parents and grandparents. Ralph Jr. grew up behind the counter, and many long-time El Indio customers still greet him as “Sonny”. He took over the business in 1981 after his father passed away. He is currently grooming his daughters to follow in the family tradition.

Today, El Indio is well known around the world, having provided care packages to our soldiers while fighting in Vietnam and Desert Storm. Over the years many local politicians in Congress have requested these “El Indio Care Packages” to be sent to Washington . Even a couple of our Presidents have had occasion to sample El Indio food while in the White House. The Honorable Pete Wilson, former Mayor of San Diego, had many opportunities to enjoy El Indio food. We were honored to cater his first inauguration as Governor of California."

I Just Made Rice Krispie Treats... Yummy!

At our house we love rice krispie treats!

I found the recipe to share with you, not that its hard, and I found these neat pictures just in time for Halloween!

Photos from the Rice Krispies® website

Rice Krispie Treats

• 3 tablespoons  butter or margarine
• 1 package (10 oz., about 40)  regular marshmallows
- OR -
• 4 cups  miniature marshmallows
• 6 cups  Rice Krispies®
  

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Why use Kellogg's® Rice Krispies®? As the first crisped rice cereal, Kellogg’s® Rice Krispies® has been bringing families together in the kitchen for over 80 years.

And now each and every box is fortified with vitamins and nutrients that work together to help support your child’s immunity.

To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.

50's Style Breakfast

Well sort of, We had a milkshake with it!

The best part of this blog is that I am going to share with you a secret...

If you sign up for Ruby's E-club, you get emails with discounts and on your birthday you will receive a email for a free milkshake. Now who wouldn't want that!

And don't worry if you aren't very internet savvy its ok, at their Mission Valley location they have forms you can fill out to be a part of their e-club.

So this morning, before catching the matinee movie of "Where The Wild Things Are", we stopped in at Ruby's Diner.  We had received a email for buy one entree, get a free breakfast entree coupon.

I got the... 

"BREAKFAST SLIDERS - Three Kings Hawaiian® rolls filled with freshly fried eggs topped with melting American cheese and your choice of crisp bacon, country ham, sausage, veggie sausage, or lean turkey sausage." - Ruby's Menu Online

I had it with the bacon and it comes with home fries. Its just a right amount of food before going and catching a movie. I really love a good bacon, egg, and cheese sandwich but this one is extra special because Ruby's uses Kings Hawaiian®. The rolls are super soft and have a hint of sweetness.

Dear Vons,

Dear Vons,

Today, I prepared a meal which called for fresh thyme. I didn't have any in my kitchen, nor was it available from what I've tried to grow in my garden, it just doesn't want to grow.

So I sent my husband to your college area location so he could pick some up. When he brought it home and I was pleasantly surprised!

It wasn't from the normal box we get, instead it was a bundled in a bunch tied of with a red tag, and it was a large amount for the right price. It's nice and fresh and smells fabulous. I'm not sure if its just a temporary item for the holidays but I really enjoyed the new product!

Thanks a lot! And keep up the great work!

Rebecca Louise

Hi all! Tonight I'm making  Giada De Laurentiis', Pork with Sweet Onion Marmellata.

The other day we had found some pork on sale at Vons. Seeing as I had a morning half day at work (Love those) I decided to prepare the pork a little different than just the ole' Shake N' Bake.

Looking around on the internet, I came across this picture, doesn't it look yummy?

So, I read on and I happen to have most of the ingredients in my tiny kitchen.

So it must be, tonight we will be dining on pork! 

The recipe consist of a herb rub and a onion marmalade topping. I served it with a simple mashed potatoes.

 The onion topping

It was really good, you could really taste the orange marmalade, and the sweetness of the of the onions and sugar really plays well with the pork.

 

 The rub for the pork 

Some of my favorite herbs were used and it was very tasty.

The pork enjoying its rub.

Final plating 

Except I totally accidentally forgot to top with the parsley!

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Pork with Sweet Onion Marmellata

Recipe courtesy Giada De Laurentiis

Ingredients

Onion Marmellata:

• 1/4 cup olive oil
• 4 large onions, thinly sliced (about 3 pounds)
• 1/4 cup orange marmalade
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar (or more to taste)

Pork Chops:

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 to 6 pork chops
• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Chili Slow Cooker Recipe From Crock-Pot

Chili Slow Cooker Recipe From Crock-Pot

I added 1.5lbs browned hamburger and some extra tomato sauce.

There was so much left over we have some left for lunch tomorrow and some in the freezer for another day. 
Its really nice as well, to be able to come home and have dinner ready to go. All I had to do was cook up some rice, top with some cheese, and sit down and enjoy! Sorry, I forgot to take a photo!

Dinner For Mommy Blair And Friends

Today I made a dinner for my friend Blair, who just had a little baby girl.

I wanted to make something easy that could just be heated up when she wanted a bite to eat. 

Flipping through my new Food Network Magazine I came across a recipe, for Lasagna Marinara Rolls, courtesy of Anne Burrell. It looked simple and didn't seem really expensive. They looked like they could be reheated with no problem.

I bought extra ingredients to make some extra for Matt and I, but I had so much left over I invite a few friends by for a taste. Oh, also, I didn't add the pecorino cheese and the Parmesan cheese because I didn't have a copy of the recipe at the store, Instead I added a bit of cream cheese. Also, I added a bit of rosemary, basil, and Greek oregano from my garden to the filling. Also (hahaha) I did use jar marinara... Here is the recipe, It was very good, not hard to make, there were a lot to serve and I'll know tomorrow if it can be reheated. :)

Lasagna Marinara Rolls

Recipe courtesy Anne Burrell for Food Network Magazine

Prep Time: 30 min, Inactive Prep Time:--, Cook Time: 3 hr 17 min, Level: Easy, Serves: 12 servings

Ingredients

For the Sauce:

• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced pancetta (about 2 ounces)
• 1 large Spanish onion, diced
• Kosher salt
• 2 cloves garlic, smashed
• Pinch of red pepper flakes
• 2 28-ounce cans San Marzano plum tomatoes

For the Lasagna:

• Kosher salt
• 1 16-ounce box lasagna noodles
• 4 cups ricotta cheese
• 2 tablespoons grated pecorino cheese
• 1/2 cup grated parmesan cheese
• 3/4 pound mozzarella cheese, shredded (about 3 cups)
• 2 large eggs
• 5 sprigs fresh thyme, leaves roughly chopped

Directions

Make the sauce: Pour the olive oil into a large pot, add the pancetta and cook over medium-high heat until golden brown, 4 to 5 minutes. Add the onion, season generously with salt and cook until soft but not browned, 6 to 7 minutes, stirring frequently. Add the garlic and red pepper flakes and cook 2 to 3 minutes, stirring.

Pass the tomatoes through a food mill (or puree in a food processor) and add to the pot. Fill one of the empty tomato cans with about 2 1/2 cups water, add to the pot and season generously with salt. Simmer 2 to 3 hours, stirring occasionally. Taste frequently and season with salt as the sauce simmers-tomatoes take a lot of salt.

Make the lasagna: Preheat the oven to 375. Bring a large pot of generously salted water to a boil (the water should taste like the ocean). Add the lasagna noodles and cook until al dente, about 10 minutes. Fill a bowl with salted ice water. Remove the pasta from the boiling water and transfer to the ice water to stop the cooking. 

Mix the ricotta, pecorino, 1/4 cup parmesan, 1 1/2 cups mozzarella, eggs, thyme and

2 teaspoons salt in a bowl. Drain the pasta and place on a clean towel in a single layer.

Coat the bottom of a 9-by-13-inch baking dish with a ladle or two of sauce. Spread 3 heaping tablespoonfuls of the cheese filling down the center of each lasagna sheet; roll up the sheet (but not too tightly or the filling might ooze out). Place seam-side down in the baking dish, leaving a little room between each roll. Cover with 3 to 4 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 1 1/2 cups mozzarella. 

Bake, uncovered, until the lasagna bubbles around the edges and the cheese melts, about 1 hour. Let rest 10 minutes, then serve with extra sauce.

 

It was really yummy!

Having Dinner For A Good Cause!

Having Dinner For A Good Cause!

The good cause is my bestie, Morgan! I love to visit her and give her tips!

Morgan is my favorite waitress at BJ's Restaurant & Brewhouse, well she's my only waitress at BJ's! Also she spoils me... Because she's so good and always on point. Its hard to enjoy other places and their waiters and waitresses. ;)-

There are two mandatory things you must order when you visit BJ's!

The first is, yes, the chicken wings! I know - I know - I'm obsessed with chicken wings! I have no idea where this addiction came from... well actually I do... Its from BJ's Wings! They are so yummy! They always have a lot of meat on them, baked to perfection and served with Franks Red Hot (My Favorite) and ranch drizzle. Along side are an extra side of Franks Red Hot and ranch and celery sticks. My mouth is watering just typing about them!

YUM!

 

Matt had... BBQ Pulled Pork Sandwich
"Slow-roasted pork tossed in our smoky BBQ ranch sauce made with BJ’s Jeremiah Red^® Ale and topped with crispy onion strings, all on a grilled bun. Served with our signature coleslaw."

Matt really enjoyed sandwich but even more he enjoyed the coleslaw. He added it to his sandwich, creating a BBQ Pulled Pork And Coleslaw Sandwich. 

The second thing you must order is the Pizookies^®

Its a cookie baked in a mini pizza pan and joined with a big scoop of ice cream. My favorite is the chocolate chip, Again my mouth is watering!

"Your choice of Chocolate Chunk, White Chocolate Macadamia Nut, Peanut Butter or Oatmeal Raisin Walnut."

And NOW, NEW, if you can't decide which one you want you can pick three with the "Pizookie^® Trio - Perfect for sharing!" (Although I wouldn't share!) "Three mini Pizookies^® each served with one scoop of your choice of ice cream. Pick from your choice of Chocolate Chunk, White Chocolate Macadamia Nut, Peanut Butter, Oatmeal Raisin Walnut, Cookies ‘N Cream or Triple Chocolate Made With Ghirardelli."

Photo by Selena W. from yelp

 

Cloudy With a Chance of Meatballs

Finally! We went and saw 'Cloudy With A Chance Of Meatballs'!

It was in 3D, Although images of food didn't seem to jump out at us, It seemed more as if it was like watching a Blue Ray film. 

I really enjoyed the movie it was really funny and had a good story. Obviously they had to change the story for the movie, from the Judi and Ron Barrett book but they kept a lot of things from the original story. The tiny town, the rain of food, the roofless restaurant, the car plate scooper, a jello mold, the pancake on the school and many more were all featured in the movie. I loved it a lot and can't wait to get it on DVD or maybe the video game.

Who Says You Can't Dress Fancy In The Kitchen?

Today I received my fancy new apron, And what a perfect night to test it out at my Mums dinner party! I originally saw one when we visited a store in Downtown Disney. I went home later and went to the website (from off the tag I read) of Jessie Steele. The aprons are so adorable! I can't wait to get another one! 

There are Hostess Aprons, Chef Aprons, Aprons For Children, and Mitts and Tea Towels...

I got the Bib Gigi French Toile© Apron, You know I love France!

This apron not only looks great, It fit perfectly, and is constructed well. It has a perfect pocket for a thermometer or something like that. Mine came with a little hand towel too! The only thing is, I'm now scared to wear it, I don't want to dirty it up!

Please visit the site...

http://www.jessiesteele.com/catalog.php

Thank you mom!

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JESSIE STEELE Company History

Jessie Steele's vintage-inspired, hostess and kitchen aprons prove true the old adage that beauty and style are timeless. Influenced by the romantic visions of a bygone era, and designed in vibrant colors, flirty patterns and figure flattering shapes, these fine quality, retro-chic cooking aprons make the perfect fashion accessory in or out of the kitchen. 

Helena Steele had collected 20 th Century vintage aprons for years, enchanted by their amazing styles and nostalgic charm. These beautiful kitchen aprons symbolized the grace and beauty of a forgotten time. She visualized it was possible to preserve their heirloom characteristics while giving them a uniquely 21 st Century fit and appeal. It was time to re-focus on friends and family, and revive the fun of the "hostess" party.

Helena shared her vision with Claire Steele, her daughter, a former model and fashion expert. Helena proposed that they bring their talents together to create vintage aprons that would both reflect the retro whimsy of the 1940's and 50's and meet the challenging needs of today's woman. Claire enthusiastically agreed, and Jessie Steele fine hostess aprons was conceived. 

After spending over a year researching and developing their plans, exploring a wide variety of fabrics and prints, designing their own textiles and finessing cuts and styles, Helena and Claire began manufacturing the Jessie Steele line of vintage kitchen aprons. These aprons are not only beautiful and feminine, they are designed to make the woman who wears them look and feel good.

This is a success story that has been born of true inspiration and hard work. Women of all ages and lifestyles have discovered the pleasure and fun of wearing Jessie Steele hostess aprons. Quite simply, Jessie Steele has taken the country by storm. 

In the seven years since they've launched the niche of nostalgic apron fashion, Jessie Steele fine hostess aprons have been sold in over 3000 stores, appeared on such hit television shows as Oprah and Desperate Housewives, and have been featured in numerous national magazines and newspapers.

In addition to plans to expand the Jessie Steele product line, the company is currently in the process of finalizing a number of major development deals that will open up more markets, ensuring that Jessie Steele remains the number one name in heirloom quality hostess aprons for a very long time to come. 

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From Another Blog...

Today, I read another favorite blog, by Andrew Zimmern from Travel Channels, Bizarre Foods.

Go check it out, Here's the link...

Lost In Translation | Andrew Zimmern

Oh, The Temptation...

Here is a really cute video for you! Happy Monday! Thanks Kari M.
You'll have to pause my music on the right side. 

 

Oh, The Temptation from Steve V on Vimeo.

Click, Drool, Repeat.

click, drool, repeat...

click, drool, repeat...

click, drool, repeat...

Food Porn Daily - click, drool, repeat...

 That is all!

My New Favorite Smoothie

My New Favorite Smoothie is...

My friend, Aimee, got me addicted! I had just one and now I'm hooked!

Its the Strawberry Banana Vivanno™ Smoothie from Starbucks. 
"A whole banana, real strawberry puree and 2% milk blended with ice and our proprietary whey protein* & fiber powder (*contains milk)."

They are really refreshing and just a perfect blend of sweet and freshness. 

Try one!

Love Affair With Chocolate Cake!

Happy Birthday Chocolate Cake, I love this cake!

Its soo yummy, sooo chocolaty, soooo great!

And its from Costco!

All American Chocolate Cake

Photo from whimsy-girl.blogspot.com/2009_05_01_archive.html