Thursday, May 28, 2015

Banana Bread with Cinnamon Crumble

We eat bananas around here like crazy!  I'm surprised I had some brown up for once.  I decided to try a new recipe this time around, and I found this little number with the cinnamon crumb topping.  The pin I found was pinned over 13,000 times, so I figured it was probably a good one.  It was REAL tasty!  Enjoy :) 

Banana Bread with Cinnamon Crumble


1 egg
1 cup sugar
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1/2 cup buttermilk
2 overripe bananas, mashed
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon

Crumb Topping:

1/2 cup powdered sugar
1/2 cup all purpose flour
4 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
pinch of salt

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 - 50 minutes or until a toothpick comes out clean.

 Recipe Source:  Little Bits Of

Friday, May 22, 2015

Marshmallow Fruit Dip

 In my chruch, I am in charge of a group of 8-year olds, doing bi-weekly activities to help them progress towards finishing goals.  It is AWESOME!  I only get boy stuff at my house, so this is my time to let my girlie girl come out.  This last week we talked about personal hygiene, painted nails, and had some yummy "girlie" snacks.  This fruit dip is super simple, and makes plain 'ole fruit a little more exciting for the kiddos (who am I kidding, I LOVE it too :)
Marshmallow Fruit Dip

1 Jar Marshmallow Cream
8 oz cream cheese, softened
1 tsp. vanilla extract

Mix all ingredients together with hand mixer, chill until ready to serve.

Tuesday, May 12, 2015

Chocolate Peanut Butter Swig Style Cookies

 Sometimes I just really really wish we lived in Utah with our family and friends.  We don't...probably never will again.  I am going to be ok with that someday (we've been away for 7 years)!  We have missed out on a lot of growth in the area I grew up the last 7 years.  When we go back to visit, we always hit up our favorite spots and rarely try new things.  

This Swig sensation that is sweeping across Utah is one thing we've missed out on, and so I decided to try a few copycat recipes so I don't feel like I'm missing out :)  I tried the original Swig copycat recipe a few months ago ( see here for that recipe). This version turned out delicious, just like that one, and it being my hubby's favorite combo of chocolate and peanut butter, this one definitely is #1 is his book :)

Chocolate Peanut Butter Swig Style Cookies

For Chocolate Cookie Dough:
½ cup butter, room temperature
½ cup shortening, (butter flavor is best)
1½ cups sugar
1 cup sour cream
½ teaspoon almond flavoring
1 teaspoon vanilla extract
¾ cup plus 2 tablespoons unsweetened cocoa
3½ cups flour
1 teaspoon baking powder
1 teaspoon salt

For shaping cookies:
¼ cup granulated sugar
cooking spray
*glass with flat bottom, see notes below

For Peanut Butter Buttercream Frosting:
½ cup butter, room temperature
½ cup peanut butter
1 teaspoon vanilla
½ teaspoon salt
¼ cup full fat sour cream
3-4 cups powdered sugar (or more to desired consistency)

Preheat oven to 350 or 325 on convection setting.

Cream butter, shortening and sugar together.  Add sour cream and almond flavoring. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white. Turn the mixer off.  Add the flour, baking powder and salt all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 20-30 seconds.

Using a 1¾ inch to 2 inch scoop, place the dough onto a lightly greased cookie sheet.
Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of glass in sugar to flatten cookie a bit. Continue dipping the bottom of the glass into the sugar after flattening each cookie.

After all of the cookies are flattened a bit, go back and lightly sprinkle sugar on top of each cookie.  Bake for about 9-10 minutes at 325 convection, or about 10-12 minutes at 350.  The cookies should be barely firm on top. Do not over cook!  Let cool completely on cookie sheet. Frost when cool.

Yield about 18 large cookies or 30-32 small to medium cookies.

For Peanut Butter Buttercream Frosting:

Cream butter until it lightens in color.  Add peanut butter, vanilla extract, salt and sour cream. Whip until very smooth 2-3 minutes.  Add powdered sugar one cup at a time, then mix on high until very smooth. Continue adding powdered sugar to the desired thickness. If you add too much powdered sugar add a little more sour cream to balance it out.

Recipe Source: Fresh and Happy

Tuesday, May 5, 2015

Berry Mint Chocolate Bliss Smoothie

Well, after having my FANTASTIC Mint Juleps a few days ago for the Kentucky Derby, I had some mint left over.  And I just happened to see this recipe on my Ibotta App (do you Ibotta?  You should!  It is such an easy way to get cash back on groceries!).  Not to mention I am trying to clear out my freezer for fruit season coming up, so this was perfect :)  I love almond milk for smoothies, and it packs a whole lot less calories than milk.  So this is basically a win-win-win smoothie for me!!

Berry Mint Chocolate Bliss Smoothie

makes 1 serving

3/4 c. Almond Milk, any flavor
1 mint leaf
1 Tbsp maple syrup
1/2 c. frozen raspberries
1/2 Tbsp chocolate chips
1/2 Tbsp almonds

Mix all in blender and pour into glass. Garnish with mint leaf.

Recipe Source:  my Ibotta App

Monday, May 4, 2015

Grilled Thai Pork or Chicken Kabobs with Peanut Dipping Sauce

 We just busted out our first kabobs of the year.  There is seriously nothing more satisfying than grilling or smoking your own dinner outside and having it taste completely awesome!!  I love trying out new marinades with different meats to find tasty combinations.  This one was a winner indeed.  A little kick, and the peanut sauce on the side was fab.  We served it up with some grilled asparagus freshly picked from down the street and some couscous.  So, so good!

Grilled Thai Pork or Chicken Kabobs with Peanut Dipping Sauce

3 Tablespoons soy sauce
2 Tablespoons honey
Juice from 1 lime squeezed 
3 Cloves of minced garlic
1 Tablespoon of Siracha
Shake of red pepper flakes
1/4 cup of chopped fresh cilantro
Cubed chicken/pork

Mix all ingredients, place in freezer bag or large bowl.  Marinate for at least a few hours before grilling (Can be frozen for easy meal prep ahead of time).  

Recipe Source:  Ms. Simplicity

Peanut Dipping Sauce

3 Tbsp. creamy peanut butter
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. honey
½ tsp. minced garlic
½ tsp. siracha hot sauce
¼ cup water
chopped peanuts to taste

Recipe Source:  Favorite Family Recipes

Sunday, May 3, 2015

Mint Julep (Non-Alcoholic)

My hubs served a 2-year mission in Kentucky for the Church of Jesus Christ of Latter-Day Saints.  While there, he learned of the craziness that comes in May during the Kentucky Derby (Kentucky's claim to fame...well that and the fried chicken!)  While we were living in Ohio, we got to travel down to Louisville and visit some of his old stomping grounds, and we got to visit Louisville hotspots.  We went and ate at the Claudia Saunders Dinner House, went through the Louisville Slugger Museum, and went to Churchill Downs.  It was a FANTASTIC experience!  

So during Derby time, the drink of choice is the mint julep.  Being as we don't drink alcohol, I went searching for an alternative and came across this lovely recipe.  It is very refreshing and the mint...WOW!  I need to start putting it in all my summertime drinks!

Mint Julep (Non-Alcoholic)

6 mint leaves, rinsed
1 1/2 c. sugar
2 c. cold water
3/4 c. lemon juice
4 c. fresca (or any flavor of lemon-lime soda pop)
2 c. ginger ale

Place sugar, water and lemon juice in large bowl.  Mix until sugar dissolves and add mint leaves.  Let sit for 1 hour.  Fill a large pitcher with ice and pour sugar, lemon juice mixture over ice.  You can discard the mint leaves at this time.  We left them in because we wanted a stronger mint flavor.  Add fresca and ginger ale.  Serve and enjoy!

Recipe Source:  The Farm Girl Recipes

Monday, April 20, 2015

Coconut Almond Breakfast Quinoa

Here is another recipe that has been sitting on the back-burner for a while.  I came across it when I was in my quinoa-testing phase and it was one that just didn't get made for whatever reason.  Anyhow, glad it finally came out of the woodworks!  

I've been eating a lot of granola and oatmeal for breakfast, and this will be a good one to throw in the mix every now and again.  Yum!

Coconut Almond Breakfast Quinoa

1/2 cup quinoa, rinsed well and drained
1 cup light coconut milk (from a carton, such as Silk brand)
2 teaspoons brown sugar
1/4 teaspoon almond extract

For serving:
fresh berries
toasted coconut
sliced almonds
additional coconut milk
honey or agave syrup
additional brown sugar if desired

Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot. Stir ingredients and bring to a boil. Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa). Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered. Cook for 10-15 minutes, until liquid is absorbed. In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached. I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

Divide quinoa into bowls and top with fresh berries, toasted coconut, sliced almonds, and a splash of additional coconut milk. If desired, add a drizzle of honey or agave or a sprinkle of brown sugar for sweetness. Yields, about 4, 1/2 cup servings. 

Recipe Source:  Our Best Bites

Tuesday, April 14, 2015

Cherry Chocolate Spinach Smoothie

Being an adult means getting excited about things like....GRASS!  We are so happy to finally have a yard in!  We are the only family on our block right now, and therefore are just surrounded by lots and lots of dirt.  To make matters worse, we live in a crazy windy area.  Every window/sliding glass door in this house always has plenty of dirt in it that has blown in from the crazy daily winds.  It makes me sad living in a windy area, because I love the look of fresh mulch in planter beds, but instead we have to have rock or all that pretty mulch would blow away :(  But nonetheless, the yard basics are in and we couldn't be more thrilled!  

Today I am going to share with you one of my favorite smoothies that I have a few times a week and have just been neglecting to post it for a long while.  We stock up BIG TIME in the summer months on fresh fruit and use it all year.  The frozen cherries have grown to be my fav.  They are my fav probably because of this one smoothie, which depletes our year's worth of cherries in itself.  Smoothies are one of the ways I can actually get the hubby to eat fruit on a normal basis...he's not big into grabbing a piece of fruit for a snack by any means!  So this is perfect :)  One serving if made as written below packs in about 345 calories...not bad for breakfast.  Enjoy :)

Cherry Chocolate Spinach Smoothie

1 c. pitted, frozen Bing cherries (sometimes I do half frozen blueberries)
3/4-1c. fresh spinach leaves
1 c. milk (I used 1%, use more or less to get desired consistency)
1 Tbsp. hershey's chocolate syrup
1 Tbsp. chia seeds

Blend all ingredients together until smooth.

Recipe: Me :)

Thursday, April 9, 2015

True Lime

I don't do this often (and this is in no way a sponsored post), but sometimes I come across a product that I just want to get out there, because I LOVE it!  This product I am sharing today I love because it tastes fantastic, it's 100% natural, and it has so many uses :)  

To describe this product, I'll just tell you what the back of the bottle says, " True lime starts in the grove with fresh limes selected for their superior flavor. We then cold press and crystallize the essential lime oils and juices to lock in the flavor at the peak of freshness."  The bottle continues to suggest uses....sprinkled on fruit, as a replacement for lime juice in recipes, sprinkling on meat and seafood, sprinkled on salads, and using as a replacement for table salt.  I used mine in some guacamole today, and WOW!  So, so good.  I also thought it would be good sprinkled on some air popped popcorn.  

I found my bottle at Fred Meyer, but I know those aren't everywhere.  It was in the spice section.  I haven't really checked any other stores for it yet, but if not it is available on Amazon (link here).  I also noticed on Amazon, the same company has lemon, orange, and grapefruit as well.  It will be worth a try one of these days!

Friday, April 3, 2015

Broccoli Apple Salad

I love me a good broccoli salad.  My FAVORITE one is listed below, and I was actually going to make  that one when I looked in my pantry and was horrified when I saw my sunflower seeds were gone.  So sad!  Luckily, I had this recipe pinned and had all the ingredients.  This was a yummy change from the regular salad (although the other one is still my fav).  The apples gave a yummy crunch, and you can never go wrong with pecans in a salad in my book!  Enjoy this alongside your first spring or summer grilling session!

Broccoli Apple Salad

4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries

Creamy dressing ingredients:

½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

Add the dressing to the salad and toss to coat. Chill until ready to serve.

Recipe Source:  The Recipe Critic

Love broccoli salads like I do?!  Check some of these others out!

Broccoli and Grape Pasta Salad

Broccoli Salad (MY FAV)

Broccoli, Ham, and Tortellini Ceasar Salad  (I always make this after having some leftover holiday ham)

Cheerio Bars

I am definitely not mom-of-the-year material.  It is a RARE occasion when I have an after school snack ready and waiting for my kiddo when he gets off the bus.  Here is my one attempt in many months to do so!  

Both the boys LOVED these, and they took minutes to make.  I can do this again ;)

Cheerio Bars

1/2 cup crunchy natural peanut butter, well-stirred
1/2 cup honey
3 cups toasted whole grain oats cereal (Cheerios)

Line an 8 x 8 inch square pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.

Stir in cereal until evenly coated. Pour mixture into prepared pan, cover with parchment, and press firmly. (Edited to add: A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). Chill in the refrigerator for 1 hour. Cut into bars. Store individually wrapped in the refrigerator.

Recipe Source:  Healthy Food For Living

Monday, March 30, 2015

German Chocolate Cake

The hubs birthday is today...and we celebrated last night because life is happening this evening (AKA baseball).  Seriously, is it normal to have 4 practices a week for a 6-year old?!  

Anyhow, for as long as the hubs remembers, his dad always made him German chocolate cake for his birthday.  I have not been great about keeping up that tradition....I think in 10 years I have made it one other time (BAD wife!).  This year I stepped up my game with good gifts, yummy dinner, movie date, friends to come celebrate with us, birthday lunch with the office, etc.  And then I made this cake.  It turned out so great!  I didn't realize how time intensive the frosting is to make compared to a good 'ole buttercream, but it turned out super yummy.  Definitely a keeper for the files to be made again next year ;)

German Chocolate Cake 

Chocolate Cake:

2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

German Chocolate Frosting:

1 cup evaporated milk
1 cup white granulated sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 tablespoon of cornstarch


Pre-heat oven to 350ยบ F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also great in a 9x13.

In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.

Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans.

Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.

Frost cake with frosting.

German Chocolate Frosting:

*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.

In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

Recipe Source:  A Dash of Sanity

Sunday, March 29, 2015

Asparagus, Egg, and Bacon Salad

 Well, it is my husband's birthday weekend and we have been trying to make the most of it!  Date night on Friday, out to dinner with the fam last night, cooking some steak for Sunday dinner, and doing the cake thing as well as gifts :)  He wanted steak and crawfish for dinner, and left the side dish up to me.  I saw this recipe this week and really wanted to give it a try!  So easy, so good, so very Springtime.  This would be great next to your easter ham or leg of lamb (or whatever your family likes).  Enjoy!

Asparagus, Egg, and Bacon Salad

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Recipe Source:  Skinny Taste

Thursday, March 26, 2015

Brussel Sprouts with Garlic Aoili

 Brussel sprouts have only recently come into my kitchen.  I'm not sure why...don't know if I was subconsciously intimated by them, who knows!  Anyhow, my searching for new recipes brought me across this recipe.  I had turkey burgers on the menu one week and thought this might be a fun change from sweet potato fries.  I thought these were great, and I may have eaten a couple too many! Enjoy :)

Brussel Sprouts with Garlic Aoili

For Brussel Sprouts:

20 Brussel Sprouts cut into wedges
Canola Oil
Salt & Pepper

For Aioli:

6 tbs mayonnaise
1/4 tsp garlic minced fine
1 tsp lemon juice
1 tbs flat leaf parsley chopped fine

For Brussel Sprouts:

Place brussel sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.

For Aioli:

Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.

Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!

Recipe Source:  Costa Kitchen

Tuesday, March 24, 2015

Pozole Verde (with Chicken)

 I've talked about it many times, but where we live we are absolutely immersed in Mexican/Hispanic culture.  This is especially true at my hubby's work, where he works with 25 women that are from that background.  Needless to say, many of the potlucks that go on at their office have to do with delicious authentic Mexican dishes.  One potluck I went to recently was a pozole potluck where a few ladies brought their best recipes.  Both my hubs and I fell in love with a green pozole.  Since then, I've thought about it and never thought I could pull it off.  Well, I got brave :)

What is posole you say?  Pozole is a soup/stew that generally has pork or chicken, a delicious broth (mine included tomatillos), and hominy.  What is hominy, you say?  Wikipedia explains is as this: "To make hominy, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye, slaked lime (calcium hydroxide) or wood ash, a process termed nixtamalization. The soaked maize is washed, and then ground into masa. When fresh masa is dried and powdered, it becomes masa seca or masa harina." And masa is made into corn tortillas. Hominy is catching it before the drying stage. Then it is all topped off with things like avocado, lime, radishes, cabbage, and cilantro to name a few.

After dinner, my hubby told me "not bad for a white girl!" I'm guessing he liked it!

Pozole Verde (with chicken)

-Two 15 ounce cans cooked hominy, or 4 cups home-cooked hominy (8 ounces dry will yield approximately 4 cups)
-1 large white onion, sliced thin lengthwise
-6 cloves garlic, peeled and chopped
-bay leaf
-3 pounds skinless boneless chicken thighs (I'm sure you could also use breast meat, but I don't think the resulting broth would be as flavorful)
-1/2 cup pepitas
-1 pound tomatillos, husks removed and rinsed with warm water
-1 -2 bunches fresh cilantro
-1 teaspoon dried epazote
-2 tablespoons canola oil

Delicious Garnishes:
-avocados, chopped and tossed with salt and lime juice
-radishes, chopped
-small white onion, chopped
-additional chopped cilantro
-lots of limes
-more epazote, or crushed oregano
-very thin-sliced cabbge

As I mentioned above, if you are using dried hominy, it needs to be soaked and cooked before you can make the pozole. I followed the instructions on the package. 

In a stockpot, bring 8 cups of water to a boil.  Add 1/2 sliced onion, 3 cloves garlic, bay, and a teaspoon of salt to the pot. Cover the pot, and simmer for 10 minutes.

Next, add the whole chicken thighs to the pot. Skim off any foam that forms. Simmer very gently, uncovered, for 20 minutes, or until the chicken is cooked through. Use kitchen tongs to remove the chicken and set it on a platter to cool. Strain the broth and set it aside for later. When the chicken is cool enough to handle, shred it with your fingers and set aside.

Grind pepitas in a spice grinder or coffee grinder. ( I think it's brilliant that this recipe uses these ground pepitas for a thickener for the stew.) Set aside.

In a large saucepan, heat 3 cups water with remaining 1/2 onion and tomatillos over high heat. Bring to a boil, then simmer covered for 10 minutes, until veggies are tender. Discard the cooking liquid and place the cooked tomatillos and onions into a standing blender along with 1/4 cup cilantro, 3 more cloves garlic, epazote, and 1.5 teaspoons salt. Blend thoroughly.

Heat canola oil in a large stock pot or dutch oven over medium-high heat. Add the pureed veg to the hot pan - be careful as it will be splattery. Cook the sauce uncovered, stirring regularly until it thickens - about 10 minutes. Add the ground pepitas and 1 cup of the broth reserved from cooking the chicken, stir and cook another 5 minutes. 

Finally add the shredded chicken, cooked hominy, and 3 cups of reserved broth to the pot. Simmer partially covered for 20 minutes. Stir in 1/2 cup chopped cilantro. Season with additional salt to taste - though keep in mind that adding freshly squeeze lime to soup will add a nice punch.

Scoop warm pozole into low bowls and serve with all the wonderful garnishes. Now that's good.

serves 6

Recipe Source:  Yummy Supper