Posts Tagged ‘snacks’

One of the best investments I have made for my “batterie de cuisine” is buying a good mandoline.  A mandoline is a kitchen utensil used for slicing, julienne or crinkle cut vegetables. One of the many advantages is the speed and uniformity in the thickness in which slicing can be done with very little effort.  I like to use mine to thinly slice cucumbers to make these refreshing and crunchy finger sandwiches. I bring them to a friend’s house for a ladies luncheon, school events and a few days ago made them for a league tennis match.  Always a big success!  Don’t forget to place a damp paper towel on bottom and on top of the tray in order to keep them moist and fresh.  I am only mentioning ingredients and procedure without quantities because it all depends on how many people you will be feeding.


Cucumber Tea Sandwiches


whole wheat club sandwich bread

thinly sliced fresh cucumber


finely chopped fresh cilantro


1.  With a serrated bread knife, neatly cut club bread’s crust.

2.  Cut cucumber very, very thin with a mandoline.

3.  Spread mayonnaise on two pieces of bread and cover one side with two layers of cucumbers and the other with finely chopped cilantro.

4. Place pieces of bread together and cut into 3 “sticks”. Keep refrigerated.

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Sandwichitos de Mezcla- Pimento and cheese sandwich spread

These sandwiches are a must at birthday parties and school activities in Puerto Rico.  It is easy and savory and totally addictive for kids and their parents! Here I will post my recipe and a variation.  I have made both for many years and both have a “cult following”.  It is also great for picnics or as a snack on boat trips.  I usually cut them into squares or triangles but if you want to be creative, first cut bread with cookie cutters like circles or flowers (4 out of every slice) and put mixture in piping bags to make cute bite size sandwiches.  Also, you can make themed sandwiches like the ones I made for my daughter’s kindergarten Halloween party (these are a larger size).

Note:  Make sure you store the sandwiches between two layers of damp paper towel (top and bottom of tray) and cover with lid or foil paper so that the bread stays soft, specially if refrigerated overnight.


Sandwichitos de Mezcla- Pimento and cheese sandwich spread


16 ounces Velveeta cheese (or Longhorn style cheddar cheese or queso de papa) cubed

1  (12 ounce) can of Spam cubed

7 ounces can of pimentos (including liquid)

1/2 medium onion


1 cup of Kraft sandwich spread (This is optional. My original recipe has only the first four ingredients but some people like to add this spread to the mixture or use it as a substitute of the Spam if you want it without ham)


1. Place all ingredients in a food processor and pulse a few times in the beginning and then continuously for a few minutes until a smooth paste forms. (enough mixture for about 2 pounds of club bread)

2.  Spread on club sandwich bread to make sandwich and cut corners with serrated knife. Cut into squares or triangles. Refrigerate any leftovers.

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One of my favorites snacks is homemade Mexican Salsa (Pico de Gallo) with chips. It is colorful, refreshing, savory and crispy. Also, it is very easy to make.  Coming from a family that never cooked or ate spicy (hot) food while I was growing up, as an adult I have become a spicy food lover wether it is in Mexican, Japanese, Peruvian, Thai or Indian food among others. My husband and kids love it too!  This salsa is a great complement to avocado salad, “cielito lindo”, tacos, burritos and nachos. Please, be very careful when handling hot peppers. Try not to touch with your fingers, use a paper towel to hold them, and if you do touch them, wash hands thoroughly. Do not touch your eyes or nose in a few hours after you have been in contact with them. The seeds of these peppers are very strong so remove and discard carefully at the beginning. Do not put your nose or eyes anywhere near them!!!!!!  Remember, this is my version of mexican salsa, let me know about your comments and ideas


Mexican Salsa


3 medium sized tomatoes seeded and chopped

juice of 1/2 lime

2 tbsp of finely chopped red onion

1 tbsp extra virgin olive oil

1 tsp kosher salt (or to taste)

1/4 tsp ground cumin

1 tbsp chopped cilantro (tightly packed)

1 finely chopped habanero or jalapeño pepper (optional) CAREFULLY REMOVE SEEDS!


1.  Mix all ingredients in a bowl and refrigerate for at least an hour before serving to allow flavors settle or until ready to serve.  Serve with good quality “totopos” or nacho chips.  Makes about 1 1/2 cups.

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