::Honey Bunches of Oats Sweet Treat:: No fuss Cheesecake Recipe #ad

 ::Momma Disclosure:: { This is a compensated post. All statements are my own and my true and honest opinion.}

Our usual afternoon school routine begins with food! As soon as I or my Husband arrive with the kids they rush to the refrigerator for a snack, any snack will do usually. Some days they really crave something sweet. Our usual go to is cereal. Seems pretty basic I know but the kids love it and it's quick and easy, and inexpensive. Today, thanks to my partnership with Honey Bunches of Oats, I am sharing with you a fun, quick and easy snack that you can prepare the night before for that next day after school munchies hour! 

One of my all time favorite desserts is cheesecake! Of course, who doesn't love it. But, I am not a baker or master chef, nor do I feel like I have time to whip it up from scratch but thanks to this no fuss cheesecake recipe I definitely feel very gourmet. For this recipe, my Husband, who is rather and far more resourceful in the kitchen than I, helped me. We pulled together and did some team work, as Team Gomez usually does, even the kids joined in right before bed time. Not without some chaos and tears but all was good at the end of the night and the next morning when our cheesecake was done! 

You will need to prep this sweet treat the night before. It's very simple and far less complicated than it may sound. 

What you need: 

2- 8 oz packages of cream cheese

1/2 cup of Sugar

1/2 tablespoon of vanilla extract

2 large eggs

Pie dish 9-inch

1 box of Honey Bunches of Oats (will only use about 2 cups)

If you have a food processor grind about 1 1/2 cups of Honey Bunches of Oats into semi-fine grains, you can leave it semi-crunchy for texture. You can also use a blender and just use the pulse setting. 

Once you grind the cereal place it in a medium to large bowl so that you can mix with butter. Add about 1/2 a stick of melted butter to it and mix it together, the mixture will be soft but not too soggy. Then, in a 9-inch pie pan press the mixture into the bottom, to create a crust for your cheesecake.  

Set this aside while you work on your filling. 

In another bowl mix, 2 packages of 8 oz cream cheese, 1/2 cup of sugar, 2- large eggs and 1/2 tablespoon of vanilla extract. {You can add sugar and vanilla depending on how sweet you like it.} You can use a high-speed mixer or in my case, I used my food processor to wipe the ingredients together. Once my filling was soft and semi-liquid, I added it to the pie crust already prepared and placed in the oven at 325 degrees for about 40-45 minutes. 

Once the center is firm and set you can take it out. 

Once cooked I set it out to cool for about 20-30 minutes, then placed it in the refrigerator for 4 hours (or overnight) to set. I then added some fruity toppings. I had strawberries available but you can add peaches, blueberries or any other of your choice. I also used some leftover pie crumbs for my topping to add some extra crunch. 

Meatless Menu for Lent #HolyWeek

I grew up in a Catholic{Christian} family where we celebrated "Holy week" or Semana Santa, during this week we usually didn't eat meat. It started on Ash Wednesday and continued until Good Friday. During this season, we didn't meat on Friday's and then the entire week on Holy week. There are several items that I grew up eating during this season and that I continue to make for my own home.

They are actually some of the staple foods in our home, beans and some type of fish or meat. Very healthy and fresh. This season we haven't been very observant, as we grow in our faith and in our relationship as a family we have learned to create moments of true faith and prayer throughout the year not just during a specific season. While we are not really "practicing" Catholics, we do remain faith-filled and pray often. 

And, truly these foods are just traditional homemade foods in both my Husband's and my home growing up; which both of our momma's have made for us since we were young. We always add new items in this case baked Zuchini tots and create our own twist to these meatless foods, which we love. They are healthy and help us stay away from processed foods on Friday night, which is usually pizza night for the kids or take-out night for us after a long week of work and parent duties. But, these dishes are quick and help us stay away from "bad" foods.  

Last Friday I was off from work and I was able to make three different items for dinner that night:

• Lentil Soup (Recipe to follow)
• Tuna (Recipe to follow)
• And, Zucchini Tots which I found the recipe for on a video on Facebook see below:

:: Lentil Soup Recipe::

First, place 6 to 8 cups of water in a large pot, add a quarter of a small onion, a couple of garlic cloves, about a tablespoon of oil and 2-tablespoons of chicken bouillon (Knorr) and salt to taste to the water. I cover the pot and allow it to boil.

While that boils I cut my veggies; it's like making Pico de Gallo. 

I dice into small pieces; 

• 1/2 of a medium white onion 
• 2 small red tomato 
• About 3 to 4 green serrano or jalapeno peppers (depending on the spice/heat you want)
• And, a small bunch of cilantro finely chopped. 

I set them aside. 

Once the water begins to boil I add a small bag of lentil beans (usually Goya brand) to the boiling water. I let them boil on medium to high heat for about 20 to 25 minutes, the lentil starts cooking similar to beans. They will become soft and tender once ready, you can taste them before you add your veggies for salt and add more if needed at this time.

Once they have boiled and are soft enough I add all my fresh veggies and simmer for about 10 more minutes until the veggies mix and are cooked. Once ready make sure you remove the lid so that the lentils don't over cook. 

When we make them on any other day we add chopped bacon to them, similar to making charro beans. If you are adding bacon make sure to fry the bacon and drain excess oil, before you add it, don't add it raw. It will not cook correctly. 

Personally, when I serve them I squeeze fresh lime juice on them.  

It truly is a very simple after work soup to make for a quick and easy meal. 

::Tuna Recipe::

The tuna recipe is something my Hubby makes and I have learned to recreate for him, also very simple. 

I boil two to three large eggs until they are hard-boiled. While those boil. 

I take a 12-oz can of tuna (of your choice) drain it and place in a large mixing bowl.

I add;

• Chopped celery (1-2 stalks of celery) 
• 1/2 of a small white onion diced (in this case I took a handful from the onion I chopped for the soup and set it aside for the tuna)
• 2-3 green jalapeno peppers, and  mix it all with the tuna. 

To make the tuna creamy, I add;

• About 3 tablespoons of sour cream 
• 2 tablespoons of light mayo 
• About 1 tablespoon of yellow mustard, and mix it with tuna and veggies. 

Once the hard-boiled eggs are cooked, cooled and peeled, I separate the yoke and only chop and use the whites. I mix that into the tuna. 

Done. I serve that with crackers or bread. 

And, because we love spicy food I make sure we have picked jalapenos or serrano pepper on the table when we eat. 

Finally, I also made a fruit salad that morning. It was a lot of food and we even ate some the next afternoon.  Fruit salad was diced watermelon, cucumbers and jicama. Which I added lime juice and Tajin to.

What are some of your meatless meals that you love to make?

::Turkey Tacos:: #miercolesdefoodie

One of my favorite dinners is taco night. For obvious reasons. It's perfect for busy nights, it's an easy, DIY, dinner. I simply create a filling and layout all the toppings. The combinations are endless. Our family loves this dinner and we make them often. 

Last night I made a spicy turkey taco filling. It was fast and easy to prepare. 

::I used the following::

• Ground Turkey about 1lbs. 
• Canned corn
• 1 Medium tomatoe
• 1/4 of a white Onion
• 1 large Jalapeño 

::I did the following::

1. I diced {or chopped into big chunks}all my veggies and drained the canned corn. 
2. I seasoned my met with garlic salt and black pepper and a little of Mrs. Dash Lemon Pepper. {season to taste}
3. I then added some Olive Oil to my frying pan and waiting for it to heat on medium. 
4. I added my defrosted Turkey Meat, when it was half cooked I added all my veggies and corn.  I added a bit more seasoning while it was browning. I let it cook on high for about 10 minutes and then cook on medium for about 15 minutes. 

Once my turkey meat is fully cooked and browned and my veggies are tender, it's done!

::Usually our toppings are::

• Sour Cream
• Shredded Cheddar Cheese
• Salsa {homemade or canned}
• Lettuce

And, really anything that you want! 

::Last night my toppings were::

• Avocado
• Sour Cream 
• & Shredded Cheddar Cheese

Taco Night success! 

I also used the leftover meat for my lunch today...nachos which you can find on my Instagram! 

What about you? What is your favorite dinner night for your family?!

{Pozole} Happy "Cinco de Mayo" Ya'll!

Oh the old Cinco de Mayo Controversy. You see it's not "really" a Mexican "holiday" per say it's more of a State holiday for Puebla because May 5th was when la Batalla de Puebla took place. In all reality it should be called El Dia de la Batalla de Puebla but I think that for all marketing purposes here in the U.S. it's called Cinco de Mayo and it originated in California. 

Now that, that is out of the way. 

My all time favorite Mexican dish is Pozole. Not just Pozole but Pozole estilo Morelense. My Momma grew up in a small town called Temixco. It's in the state of Morelos. Most of my life I grew up in Mexico. And, if I have not stated it before, let me state it now. In order to understand me like most other people you must understand my background. Where I came from. Where my parents come from and where I grew up. 

My Momma is from Morelos, my Dad is from Reynosa. Oh, so VERY different. Not just in culture and in "language" but in food as well. Therefore, I grew up speaking differently depending on what area of Mexico we traveled to that Summer and eating differently. Now that I think back on it and although I hated it as a child, I am thankful for my parents and their distinct and unique backgrounds. Mexico is so diverse in itself. It's so sad that these days politics and drug lords have taken over more than is necessary really but we won't get into that. 

The recipe Connie! 

Oh yes, so this recipe originated from my Momma's kitchen, I have always loved it, it's always on my request list when my Momma is cooking and my kids now love it so I am glad that I learned how to make it.  

Pozole estilo Morelense: 

Ingredients ~ Ojas de Laurel {Bay Leaves}, Oregano, Onion, Garlic, Knorr de Pollo, Pork Shoulder/Butt or Pork Picnic works best, a large can of Hominy {forgot the ounces!}, Lettuce, Radishes, Avocado, Chiles de Arbol, Cayenne Pepper, and Limes.

Start off with a Medium to Large pot {You can cut all this in half to make a smaller pot}

About a gallon, or so of water {enough to cover your piece of pork meat so that it can cook}

For this recipe I also added chicken just cause that's how we make it sometimes. 

In the pot I place my piece of meat with the gallon of water and about 4 to 5 Bay Leaves {Ojas de Laurel}, 2 table spoons of Oregano, half of an onion, because I am a huge garlic lover I use a whole bulb of garlic  

{you can use half}, and because it's easy to use as salt I use about 3 to 4 tablespoons of Knorr de Pollo  {you can taste it and add salt to taste or more Knorr de Pollo}. 

{Here in Houston you can find all of these ingredients in stores like Fiesta or Mexican Meat Markets, I found it all at Kroger or Wal-Mart too.} 

I place the pot on the stove at high heat until it boils, once it boils I remove the excess "foam" that travels to the top of the pot, I think it's fat, not sure. I then put it on low heat until my meat it cooked. I check it periodically for tenderness. Once the meat is soft and easy to pull apart {Usually about an hour or two} I then add the Hominy {you can rinse it and add a little extra water, about 3 cups} and let it cook for about 15 to 20 minutes until the Hominy is soft at touch. 

{Once the soup is done and meat is tender we like to pull the meat out of the pot because it gets mushy if you leave it in too long and it makes it easier to serve. I pull it apart in a large bowl with a fork and then every time I serve a bowl I add some meat to the top.} 

Now, preparation of your Pozole bowl... {the following ingredients are chopped while your Pozole is cooking} 

We add the following to the top of our Pozole: 

Shredded lettuce

Chopped Onions

Chopped Radishes

Avocado slices {not in picture}

Lime Juice

Cayenne Pepper 

And, I like to blend {or you can stick them in your food processor} some dry Chiles de Arbol and add then to the Pozole as well. { You can also use the Pepper flakes that they sell already made at the store, we just like to make our own}

As a side dish we like to make either taquitos de papa y de chorizo like flautas and then we top them with sour cream, queso fresco and homemade salsa. This time I made tostadas, YES with canned re-fried beans topped with sour cream, queso fresco and home made salsa {a whole other post on it's own!}. 

Then we eat it for days! Ha. It's just so good and comforting. It really does make me feel special and all warm and fuzzy inside! 

{Trust me it's not that difficult, and it's so good!}

Enjoy and Happy Cinco de Mayo!!