31 Days in My Cocina

Even as I sit down to write this post, I can't believe that I'm actually going to go through with it.  But it's something that I've wanted to do since the first time I tried it on my other blog, Motherhood in Mexico. 

I cook every day, two or three times a day, sometimes more.  So why not take pictures of what I'm cooking and post a new recipe every day for a month? 

This month.

July. 

I am going to post a new recipe (or food related article) every day in July!!!

All thirty-one of them.

Just because.

I even signed up with NaBloPoMo (National Blog Posting Month) as a way to hold myself accountable. 

Wish me luck! 

And tune in to La Cocina de Leslie every morning for the recipe of the day. 

My signature dish: Cream of Broccoli Soup

It is said that every cook/chef should have a signature dish. You know, that one dish that everyone loves and requests that you make it over and over again. While my cakes and pies are the most requested by friends and family, and my bread rolls along with my creamy mashed potatoes & gravy are a must for holidays, I recently learned that there is another dish that everyone considers to be my "signature" dish...My Crema de Brócoli (Cream of Broccoli soup).

Comfort Food Classics: Pico de Gallo

Pico de Gallo, also known as Salsa Mexicana or Salsa Fresca, is one of the most popular salsas in Mexico. And also one of the easiest to make.

Traditionally pico de gallo is made with fresh ingredients in the color of the Mexican flag (red, white, and green). I like to add even more color by using red onion. I also prefer to add fresh lime juice to my Pico de Gallo, because it enhances the flavors of the onion, tomato, green chiles, and cilantro.

Pico de Gallo is delicious served over just about anything, including tacos, quesadillas, carne asada, eggs, and even pizza. Or you can serve Pico de Gallo with bowl full of totopos (tortilla chips), because who can resist chips and salsa?!

For a fun twist, try mixing in chopped fresh mango, cucumber, grapefruit, pineapple, or tunas (prickly pears).
 

Pico de Gallo
Ingredients:

• 3 large roma tomatoes, finely chopped 
• 1/2 medium white or red onion, finely chopped 
• 2 serrano chilies, finely chopped 
• 1/4 cup fresh cilantro, finely chopped 
• 2 limes (optional) 

Directions: 
Combine the tomatoes, onions, serrano chiles, and cilantro in a medium bowl. Squeeze in the juice of two limes; season with salt to taste. Cover and refrigerate until ready to serve. Spoon Pico de Gallo over tacos, quesadillas, and/or eggs. Or serve with totopos (tortilla chips). Enjoy! 

My Blog Makeover

Oops!  I forgot to publish this post earlier this week!  So sorry!

For some time now, I have been working on a new look for La Cocina de Leslie.  There was nothing wrong with the "old" look, I just figured that it was time for a change. 

After searching and searching for a new background, I finally found one that I fell head over heels in love with.  It's the lemon background that you've seen here for the last month or so.  I LOVE lemons and limes and I think they fit in perfectly with my blog, especially since my last name is Limón, which is the Spanish word for lemon.

With the new background, I tried a number of different headers (the top part of the blog), but none of them felt right. Something was missing.  After talking with my good friend Chantilly, of Bicultural Mom and Multicultural Familia (where I am a contributor), she offered to design my new header. 

My new header!

 The design Chantilly came up with is just perfect!  I love the font.  I love that she included lemons and limes to match my background, along with photos of some of my favorite dishes, which I can change to reflect the season or my mood.  But my favorite detail has to be the chiles de arbol.  Yahualica, the small town where I live, is famous for having the best chiles de arbol in the world.

Chantilly also designed a new button to reflect the new look, that you can add to your blog.  You can grab the HTML code in the sidebar.

Thank you, Chantilly!  I love my new look!