Oh Spain…

You guys invented my 2 favorite things in the world: Tapas and Latin Lovers. I am quite short in the Latin Lovers department so I have decided to go heavy on the Tapas.

In honor of the new FIFA World Cup Champions, I thought it would be appropriate to have a little Spanish shindig. Tapas are very easy to make, they require a small number of ingredients, and pack huge flavor. Here are some of my favorites…Tapas that is…not Latin lovers.

The Menu:

Raspberry-Peach White Wine Sangria:

• -1 cup Grand Marnier

• -1 bottle Sauvignon Blanc

• -12 oz of sparkling water

• -1 cup of fresh raspberries

• -2 peaches, sliced thin

• -2 tbsp of fresh mint, chopped

In a large pitcher, pour in the Sauvignon Blanc, Grand Marnier, and sparkling water. Stir in the peaches, raspberries and fresh mint. Serve it up, or over ice.

Chorizo & Quail egg Crostini with Romesco

• -1 Sourdough Baguette (cut in diagonal slices)
• -12 Quail Eggs
• -Mild Paprika
• -1 Cured ready- to- eat Chorizo
• -Romesco Sauce (traditional Spanish sauce made from nyoras, which are a sweeter and drier version of red peppers.)

Toast the crostini until golden brown. Spread 1 teaspoon of Romesco sauce on the toast and top with sliced chorizo.

Heat some olive oil on a skillet. Crack the eggs and cook on medium heat until the egg whites have set. Drain the eggs on paper towels and then lay them over the chorizo crostini. Lightly dust with paprika, salt and pepper, and chop some chives for color!

Sundried Tomato & Goat Cheese Tarts

• -Puff pastry
• -1 zucchini (sliced into thin rounds)
• -Sun dried tomatoes (finely chopped)
• -1 clove of garlic (crushed)
• -Goat cheese

Cut puff pastry into rounds and place on a dampened cookie sheet. Prick the pastry with a fork 3 times to make sure it doesn’t all puff up. In a skillet, cook the zucchini rounds until golden brown, and then add garlic. Remove from the heat. Place the zucchini and garlic mixture on top of each pastry circle. Add the sundried tomatoes and a spoonful of goat cheese.Make sure there is at least ½ inch border on each pastry round.

Bake for 10-15 minutes or until golden.

Triple Chocolate Fondue with Mantecados

• -White chocolate
• -Dark chocolate
• -Milk chocolate
• -Mantecados (traditional Spanish cookie. If you can’t find these I would recommend shortbread or pound cake)

Melt the chocolate on the stove and serve immediately. Dip the Mantecado cookies, green apples, strawberries, bananas or any other fruit of your choice.

Happy Cinco De Mayo everyone, to celebrate we’re going on a virtual trip down South.  Just because the US Government advises we don’t go to Mexico anytime soon, doesn’t mean we can’t bring Mexico’s finest exports to us.  

Here on Things Your Mother Never Taught You we believe if you only learn how to make three things in your adult life they should be the following:

1. Margies:  Mexico’s alternative to Prozac.

2. Guacamole: Mexico’s alternative to vegetables.  (FYI-french onion dip does not fulfill that requirement just because it has onion in the title).

3. Piñata- After a few Margies you can beat it and instead of going to jail you get prizes…Mexico’s alternative to violent alcoholics!  You don’t really even have to learn to make this…just stuff it with candy.

OLÉ!

Margies:

Click here for a video by yours truly on how to make kick ass Mango Margaritas!

Guacamole:

What you need:

2 RIPE avocados with the insides scooped out
½ cup sour cream
2 tablespoons lime juice
1 teaspoon course salt
1 to 2 dashes of Tabasco…depending on your heat tolerance
½ cup chopped tomatoes
2 tablespoons chopped cilantro
3 tablespoons diced onion

What to do:

Mash everything together and ENJOY!

xo Brooke Peterson

Not sure if ya heard troop number 1673 but there is a recession on ladies. You charging 4 bucks for a box o’ thin mints is highway robbery.

I am putting you in time out with Goldman Sachs.  

But alas I can not make Girl Scout Pie without thin mints….so give me 2 boxes, I’ll give you 8 dollars, and I can get my fix an you can laugh at me and me and call me a sucker….I need my cookie pie!

Ingredients:

-1 box of thin mints

-1/2 cup melted butter

-1 pint mint chocolate chip ice-cream softened (leave it on the counter for 15 minutes or in the fridge for an hour)

-1 container of cool whip

-1/4 cup crème de menthe liquor

Directions:

1.   Finely crush 1 sleeve of cookies and save the other for garnish or eat them whilst making said pie because you have no self-control.

2.   Mix crumbs with ½ cup melted butter and press into a non-stick pie pan. If you don’t have a non-stick pie pan you can use an 8×8 casserole dish but start thinking about buying a pie pan. Nothing says grown-up like a pan pie pan and good credit…and 1 out of 2 ain’t bad.

3.   Throw the crust in the freezer for at least ½ an hour or until firm.

4.   Combine the crème de menthe liquor with the cool whip and set in the fridge.

5.   Spread ice cream over the crust

6.   Spread the cool whip over the top and place into the freezer for at least 2 hours.

7.   Garnish with crushed cookies, shaved chocolate, or if feeling especially tacky some good ol’ chocolate sprinkles.

8.   Call your best friend/husband/mother and tell them you just ate an entire pie. See if they can bring you Pepto….and your dignity.

• 2 cups crushed graham crackers
• 5 tablespoons softened butter
• 1/2 cup granulated sugar, plus 2 teaspoons, divided
• 6 ounces pop rocks 
• Nonstick cooking spray
• 1 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/4 cup lime juice
• 12 ounces cream cheese, room temperature

Directions:

Combine the crushed graham crackers, butter, and 2 teaspoons sugar in bowl and mix until incorporated. Delicately fold 3 ounces of pop rocks into the mixture.

Spray the bottom of a 9 by 13-inch cake pan with nonstick cooking spray. Gently press the crust into the pan and freeze for 30 minutes.

With a handheld mixer or in a standing mixer with whisk attachment, whip the heavy whipping cream. While mixing slowly add in the remaining 1/2 cup sugar, salt, lime juice, and cream cheese. Beat until the ingredients are fully incorporated.

Remove the crust from the freezer. Spread the cream cheese mixture over the crust, level the top and freeze for 1 hour. Remove the cheesecake from the freezer and sprinkle the remaining 3 ounces of pop rocks on top. Cut into small squares and serve.

This dessert is a Cheap n Easy™ take on Tiramisu. Cookies, chocolate, and cream make an irresistible combination and it really couldn’t be any simpler.

Brooke tells KTLA Morning News how to throw the perfect Oscars party with recipes for Ahi Tuna Salsa, Baby BLTs, Crock Pot Sausage Appetizers, Tortilla Pinwheels, Coconut Fondue, plus decorating ideas!