I am a gypsy singer and a fierce biz coach and well I guess I am a farm chef too.
I find peace in the kitchen – love in the oven and feeding people makes me happy. I show love with food.
I had some friends over for Dia De Los Muertos this weekend and this is what we made with our daughters. Please enjoy!
Mexican Chicken soup with lime~
1 box chicken stock
2 cups shredded chicken
2 tsp cumin, garlic and 1 tsp salt
1 can Mexican tomatoes
1 bag frozen spinach
1 bag frozen corn
2 fresh limes
Crockput this with 3 cups water for about 3 hours – serve with tortilla and cheese and fresh squeezed lime.
Its a Rice Krispie treat inside a skull mold! super easy and fun for kids!
Mexican chocolate skulls
Melt a bag of milk chocolate chips with 1 tsp Saigon cinnamon and 1 tsp ground expresso- dollop into tiny skull molds and chill til firm!
p.s. like this blog post? Please share this with a friend and be the first to know when I share a new recipe from The Farmlet Kitchen.