One of the most important components in cooking, baking and creating is a functional pantry…no matter how small, an organized, personalized space can supply the tools and inspiration for wonderful culinary delights. I transformed a broom closet in my home because all I had were cabinets for my groceries…I have cooking and baking pans, cookbooks, dishes, canned goods, pastas etc and mostly anything that will fit…but what I love most are the knick knacks that I’ve collected over the years to make it my own…definitely my favorite room in my house.

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For local pick up in El Paso, Texas

Ten inch round $25

Quarter sheet $50

Half sheet $75

2 Dozen Cupcakes $30

Here’s my Menudo recipe as promised. May you all have a Beautiful and Blessed New Year!

Ingredients:

• 7 lbs. fresh cubed Beef Tripe

• 1 Onion

• 1 head of Garlic

• 2 tbsp. Salt

• 4 cups prepared Red Chile sauce

• 2 108 oz. cans of Hominy

Directions:

Rinse tripe twice under cold running water. Divide tripe into two large pans and fill with water. Put 1 tbsp. of salt into each pot. Peel an onion, cut it in half and place in pots. Peel all cloves from head of garlic and place half in each pot. Bring pots to a boil on high heat. Once boiling, lower heat to medium to continue a soft rolling boil. I keep an extra pot of boiling water on side to add to pots as needed. After 4 hours have elapsed add 2 cups of chile sauce and 1 large can of drained hominy to each pot. Cook for approximately 2 more hours or until tripe is tender.

INGREDIENTS:

4 LARGE EGGS
1/2 CUP WHOLE MILK
8 OZ MONTERREY JACK CHEESE *
4 CUPS FRESH BABY SPINACH
2 TBSP SWEET CREAM SALTED BUTTER
1 TSP ONION POWDER
1 TSP GARLIC POWDER
1/4 TSP LAWRY’S SEASONING SALT

DIRECTIONS:

PREHEAT BROILER TO HIGH. IN A 12 INCH OVEN SAFE NON STICK PAN COOK DOWN SPINACH WITH BUTTER, ONION AND GARLIC POWDERS OVER MEDIUM LOW HEAT. WHILE SPINACH IS COOKING DOWN BEAT EGGS WITH MILK AND AND SEASONING SALT. FOLD IN GRATED CHEESE AND POUR INTO PAN WITH COOKED SPINACH. RAISE HEAT TO MEDIUM AND COOK FOR APPROXIMATELY 4 MINUTES UNTIL ALMOST SET. PLACE IN BROILER FOR 2-4 MINUTES UNTIL COMPLETELY SET. COLOR WILL BE GOLDEN BROWN. GARNISH WITH RED SEEDLESS GRAPES FOR A LIGHT DELICIOUS BREAKFAST. IF YOU PREFER A THICKER FRITTATA, YOU CAN USE A 9 INCH PAN AND RAISE
THE STOVETOP AND BROILER TIMES BY APPROXIMATELY 1-2 MINUTES.

* I PREFER GRATING THE CHEESE MYSELF AS OPPOSED TO STORE BOUGHT GRATED CHEESE.  THE REASON BEING THAT PRE-GRATED PACKAGED CHEESE TENDS TO BE DRIER AND LACKS THE CREAMINESS OF FRESHLY GRATED CHEESE.

I try to inspire others by things my mom taught me, things I’ve learned through experience, things I’ve learned as a Coffee House and Deli owner and things I’ve read in magazines or that I’ve pinned on Pinterest. There is no rhyme or reason to my postings…I post as I go about my daily life as a wife, mom, sister and friend. What fills my soul is being in the kitchen in my pajamas, cooking or baking all the while listening and dancing to music with my husband and children and I hope to inspire you to do whatever it is that makes your soul happy.