About Trinidad Pena

Trinidad Pena is a blogger, foodie, branding expert and design superhero bent on helping others do what they love for a living, world domination and convincing people that wine belongs in the fruit food group since it's made from grapes.
{Food & Entertaining}

Lemon Bars

Lemon Bar Recipe | www.thebudgetsocialite.com

Fall is almost upon us, but that doesn’t mean we have to leave all our summer treasures behind. One such treasure is lemon bars! This is tangy goodness on top of a buttery crust. This all that is good in the world. This is highly addictive. You have been warned.

Consider this my farewell to summer. If I were you, I’d make these bad boys, crank up the heat and lounge in your bikini just for old time’s sake.

And, lemons are good for you… They are cleansing and alkanzing, right? Plus it’s fruit. Fruit can’t be bad. Shhh… Just go with it. It’ll be worth it. I promise.

Lemon Bars for the Win

For the Crust

  • 1 ¼ cups flour (spooned and leveled)
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • ⅓  cup sugar
  • ¼ teaspoon salt

For the filling

  • 4 eggs
  • 1 ½ cups white sugar
  • ¼  cup all-purpose flour
  • ⅔  cup lemon juice (About 4 juiced lemons)
  • 1 lemon zested

Lemon Bar ingredients | www.thebudgetsocialite.com

I keep wheat berries on hand and mill flour as needed in my VitaMix. If that’s your thing too, 1 cup of wheat berries will yield the 1 ½ cups of flour you need for this recipe.

  1. Put all the dry ingredients for your crust in a food processor. Process for a few seconds to get the sugar, salt and flour mixed up. Add the small pieces of butter and process until moist crumbs form (this may take up to 1 minute).
  2. Sprinkle mixture into a prepared pan (either line the pan or use cooking spray). Press the dough firmly into the pan.
  3. Preheat oven to 350 degrees. Freeze crust until firm, 10 to 15 minutes.
  4. Bake until golden brown, about 20-25 minutes. Check after about 10 minutes if your crust starts to puff up prick it with a fork to let the air out.
    Note: if you are using a ceramic or glass pan, DO NOT put the pan into the oven straight from the freezer. Let the pan come to room temperature before putting it into the oven. Instead preheat your oven after you take it out of the freezer instead of before.
  5. In bowl, whisk together 1 ½ cups sugar and ¼ cup flour. Whisk in the eggs and lemon juice.
  6. Pour the filling onto the warm crust (not hot but still warm) and reduce the oven temperature to 325 degrees.
  7. Bake for about 18-20 minutes until the filling is slightly firm.
  8. Let it cool to room temperature. The bars will firm up as they cool.
  9. Optional but awesome: Sprinkle with powdered sugar
  10. Cut those babies into bars, Instagram your greatness and enjoy!

Lemon Bars | www.thebudgetsocialite.com

My go-to crust recipe comes via Martha Stewart. You can’t go wrong with Martha. I use this crust for everything. I’ve even made it for a vegan friend using vegan butter and it’s still pretty tasty. The filling is adapted from this recipe. I made it a bit more lemon-y because I’m crazy like that.

 What’s your favorite summer dessert? Let us know in the comments!

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Co-founder | Trinidad Pena
Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.

 

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{Food & Entertaining}

9 Healthy BBQ sides

Healthy BBQ Sides

This has been the summer of gluttony. After a few months of healthy eating and juicing, I fell from grace hard. No cupcakes have been left behind. No burgers spared. Hot Dogs. Cheese. Bread. Pizza. Ice Cream. Milkshakes…. were all consumed without a lick of guilt or regard. And damn it was glorious, but now it’s time for me to buckle down; before I can longer buckle at all.

I’m sure YOU, my dear reader ate like the guru of health and self-resistance I know you are. I bow before thee and I offer up these 9 Healthy BBQs sides to bring to your next soiree, so that you may forgive my trespasses. I hope you and the buttons of my skinny jeans keep the faith and hold out a little longer because I’m getting back on track, I pinky swear!

Healthy BBQ Sides

  1. Sun-Dried Tomato and Chili-Walnut Layered Dip
  2. Carrot and Apple Slaw
  3. Arugula, Potato, and Green Bean Salad with Walnut Dressing
  4. Watermelon Cucumber Feta Salad
  5. Veggie Cakes Recipe With Chard, Ricotta And Saffron
  6. Lean, Mean Mac Salad
  7. Green Beans With Pistachio Pesto
  8. Grilled Corn Salad
  9. Quinoa Fruit Salad with Honey Lime Dressing

Writer’s note: Week 2 of being back on my green juice and smoothie kick. My skin is starting to get back that magic glow and my jeans are less snug. Who woulda thunk it? Eating right is the best beauty secret there is.

(Image Sources: Fit Sugar | Martha Stewart | Skinny Taste | Real Simple | Food Republic | Self)

What are your favorite healthy BBQ sides? Have any tips for getting back on track after getting badly? Let us know in the comments.

tp_contributer_pic

Co-founder | Trinidad Pena
Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.

 

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{Food & Entertaining}

The Perfect Shrimp Ceviche Recipe

Shrimp Ceviche Recipe | www.thebudgetsocialite.com

Shrimp ceviche is one of my summer favorites. Seafood and fresh ingredients, what’s not to love? I’m half Peruvian. I’d love to tell you that this recipe has been perfected and passed down, throughout many generations. I really would. The reality is I googled shrimp ceviche recipe and tweaked it until it made me happy.

Tasty and Healthy

Boy, does this make me happy. It’s one of those rare foods that is healthy, practically fat-free and totally crave-worthy. I love broccoli as much as the next gal, but I never wake up thinking “wow, I’m really craving some broccoli right now”. Somehow, that level of food lust is reserved for gastronomic specialties that will surely shorten my life span (I’m looking at you cronuts). Except for ceviche. Ceviche is able to tickle my culinary libido without damage to my arteries, liver or waist line.

Traditionally, with a shrimp ceviche recipe you let the citrus juice “cook” the seafood. I’ve gotten down like that when using sushi-grade tuna instead of shrimp. I’m not brave enough to try that with shellfish, so I buy a bag of pre-cooked, peeled and de-veined jumbo shrimp from Costco. If you wanna be traditional or make it with fish, let the seafood sit in the citrus juice for about 2 ½ -3 hours.

Shrimp Ceviche Recipe Ingredients | www.thebudgetsocialite.com

The Goods

  • 1 pound medium-small shrimp, peeled and de-veined
  • 1/2 cup lime juice
  • 1 cup lemon juice
  • 1 small red onion – diced
  • 1 bell pepper -diced
  • 1 cup cilantro – chopped
  • 1 package of grape tomatoes – cut in halves
  • 3 garlic cloves – minced
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon of Worcestershire sauce
  • Optional: Avocados
  • Optional: Lime Tortilla chips

How we do it

  1. Cut each piece of shrimp in 2 pieces, cover in lime/lemon juice. Make sure all your seafood is immersed in the juice
  2. Add the chopped red onion, pepper, cilantro, tomato, and garlic into the shrimp mixture.
  3. Salt and pepper to taste and add Worcestershire sauce.
  4. Refrigerate for at least an hour.

Shrimp Ceviche | www.thebudgetsocialite.com

Serve it up

I like to serve my ceviche with avocados and lime tortilla chips. If I’m making it for dinner, I’ll coarsely mash up the avocados and top with the ceviche with the chips on the side. Don’t be like me. Use a slotted spoon to drain away some of the liquid before you serve. If you don’t, it can get a bit messy and will fall apart when you try to stack it. Not I know from experience or anything.

Shrimp Ceviche Plating | www.thebudgetsocialite.com

If you want to make party appetizers, scoop the shrimp ceviche mixture into small bowls or mason jars then top it with some cubed avocado and serve alongside tortilla chips. This would go great with some delicious lime-basil sangria served up in a drink station. You could even wear this summer romper, if you were throwing such a party. I mean, why wouldn’t you throw this party? Most of the planning is already done! All you have to do is send out the invites.

Please Note: This is the first recipe that I have posted in a while that isn’t liquid. I feel like that in itself is an accomplishment. I’m not sure if I should be celebrated or chastised, but it feels worth mentioning.

What do you think? Are going to try our shrimp ceviche recipe? What are your go-to summer recipes? Let us know in the comments.

tp_contributer_pic

Co-founder | Trinidad Pena
Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.

 

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