Category: Recipes

Happy Clients Realty Group - Ali Palacios > Recipes

Frio Pops

Posted on by Ali Palacios - Broker

 

I accidentally found Frio Pops in Cinco Ranch. I’m so happy I did!

If you are looking for fresh and fun flavors this is the place for you. I went all out and tried the avocado lime popsicle. Yum! I know it sounds weird but it’s smooth and creamy with a great lime flavor.

I also tried the strawberry cheesecake and the fruity pebbles. The strawberry cheesecake is like eating a yummy frozen cheesecake. It’s creamy and delicious.

The fruity pebbles is like eating a bowl of fruity pebbles and milk. There is something very comforting about this popsicle.

I honestly can’t wait to try it again! Check out their website

 

In defense of a real estate agent

Posted on by Ali Palacios - Broker

Real estates agents get a very bad rap. We are right there with car salesmen.

I feel the rejection as soon as I greet an open house guest. I’m just trying to tell you more about the house! I promise that it’s not a sale pitch…You can’t force someone to love the home. It seems like a few bad apples in a group will give the entire group a bad reputation.

No one likes a pushy salesmen. I personally don’t like it. I feel a sales pitch coming my way and I RUN. I understand. In defense of my peeps, most real estate agents love what they do and truly have your best interest in mind.

I get asked a lot why real estate? This question is usually followed by pursed lips. ugh.

I absolutely love what I do. Let me tell you why:

  1. I feel like I make a difference in someones life. I’m there when someone purchases their first home; I’m there when the same family needs more space for their growing family; I’m there when the kids have left and they have an empty nest.
  2. Real estate is so much more than buying and selling a home. Typically when someone needs to buy or sell, there is an issue. Every issue is unique and every solution is unique. I’m present to console a surviving spouse or a divorcee during a trying time. I have helped many out of a financial burden when the mortgage payment is overwhelming. Not every situation is happy but I’m still there for my clients.
  3. I love working with buyers that are not qualified for a loan. With a few changes most people can qualify for a loan within a few months. Guiding someone through credit repair, down payment assistance programs and overall mortgage education can make their dream for home ownership a reality.
  4. I love to educate. Buying and selling a home is complicated. I want my clients to understand the process and not feel lost. I love collaborating with my clients to obtain their ultimate goal.
  5. I love building new friendships. I can honestly say that if it was up to me, I’d be BFFs with all my clients. I love to stay in touch and see how our lives unfold. The beauty of this profession is that I can work with those I want to work with. I refuse to work with as&$%les.
  6. We all strive for that work/life balance. This profession gives me flexibly. Because I love what I do, I find myself working all the time. If it doesn’t feel like work, you tend to over do it. That said, when I need to I can turn it off and enjoy life.

This career is not for all. We invest many many many hours with our clients. Don’t believe what you see on TV. Shocker! Reality TV is not reality.

A good agent is compassionate and patient.

So next time an agent approaches you, don’t run in the other direction. Give them a chance and get to know the agent, more than likely they will become your new BFF. 🙂

 

Whole foods – Mochi ice cream

Posted on by Ali Palacios - Broker

If you have never tried Mochi Ice Cream you need to head out right now and get some. Where have you been?

But seriously, if you like gummy textures and ice cream, you found your new best friend.

Whole foods sells this yummy delights by the piece. They have a Mochi ice cream freezer and you fill up your own container. I tried several flavors: pistachio, strawberry, mango and vanilla. By far for me pistachio was my favorite. The rest were fine but I didn’t finish them. The pistachio had me wanting more!

Now go out there and try some Mochi Ice Cream!

We are hiring smiling faces

Posted on by Ali Palacios - Broker

 

Are you looking for change? Are you a new agent that would like to be part of a group that supports and helps each other prosper?

We are a group of agents that strive to share knowledge and help each other grow. Education is key.

We are seeking like minded agents that would like to be part of our team.

For more information contact Ali Palacios, Broker/Owner at ali@happyclientsrealtygroup.com, 832-418-0670.

Our  VISION

At Happy Clients Realty Group our goal is to serve each client with utmost professionalism, integrity, and outstanding customer service. Our fiduciary relationship with our clients is the highest priority. We work diligently to help them achieve their dreams. We educate and simplify the many challenges of buying and/or selling a home. We provide consistent communication and prompt follow-thru from the beginning of the transaction to the end, and beyond. We utilize our outstanding negotiating skills and vast knowledge of the Houston metro area to the benefit of our clients. We are a team of talented professionals devoted to clients.

Flan Rum Cake…yum!

Posted on by Ali Palacios - Broker

I’ve tried lots of flan/cake combos. Normally it’s combined with chocolate cake or a butter cake. I thought, why not combine my two favorites!

  • 9 Eggs
  • 1 box Duncan Hines butter cake
  • 1 small can dulce de leche
  • 1 stick of butter (melted) + enough to coat the bundt pan
  • 1 can condensed milk
  • 2 can evaporated milk
  • 2/3 cup + 2 tbs of dark rum
  • 1 tbs vanilla

Pre-heat oven to 325. Butter a Bundt cake pan. Mix dulce de leech with 1 tbs of dark rum. Pour into buttered bundt pan. Mix cake mix, 1 stick of melted butter, 3 eggs and 2/3 cup rum. Pour cake batter into the pan. Mix condensed milk, evaporated milk, 6 eggs and vanilla. pour over cake batter. Place filled Bundt pan in a 9×13 pan filled with hot water about 2 inches up the side of the Bundt pan. Place in oven and cook until cake is golden brown and baked through. Test for doneness by inserting toothpick in the cake. If it comes out clean, it’s done.

Remove from oven and water bath. Let cool for 15 mins. Invert onto a cake plate. Refrigerate for at least 2 hours. You can decorate with a little extra dulce de leech. Enjoy!

Note: I’ve tried so many variations. I’ve used a butter cake that I’ve flavored with toasted coconut and coconut extract or coconut rum. If you’d prefer caramel to the dulce leche, that’s an easy substitution. Instead of pouring dulce de leche in the pan, cook 1 cup of sugar in a pan until golden brown. Pout into the pan

You can also flavor the flan. Chocolate cake with coconut flan is fantastic. The options are endless.

Super Easy Tres Leches Cake

Posted on by Ali Palacios - Broker

 

  • 1 box butter cake
  • 4 eggs
  • 1 stick of butter
  • 1/2 cup water (or rum if you want to spice it up)
  • 1 can evaporated milk
  • 1 pint of heavy whipping cream
  • 1 can condensed milk
  • one container of cool whip (or make your own whipped topping with heavy cream and sugar)
  1. Mix butter cake mix with eggs, melted butter and water (or rum). Pour into a 9×13 pan and cook until done at 350 degrees.
  2. Mix all three types of milk in a bowl
  3. Poke holes in the butter cake and pour milk mixture on top. Cover cake and refrigerate over night.
  4. Frost the cake with the whipped topping and top with cinnamon (optional)

Enjoy!

 

Note: I’ve make several variations of this cake. I’ve added rum as stated above. I’ve lined the bottom of the pan with berries, dulce de leche, coconut or chocolate before pouring the cake mixture into the pan; then baked until done. What have you tried?

Greek Style Meatballs

Posted on by Ali Palacios - Broker
Greek style meatballs
  • 1/2 red onion, grated
  • 1 lb ground turkey or beef
  • 2 garlic cloves, minced
  • 1 grated zucchini
  • 1 cup breadcrumbs 
  • 1 egg
  • 1/4 cup fresh parsley, finely chopped
  • 6 large mint leaves, finely chopped 
  • 1/2 tsp dried oregano
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Black pepper
  • 1 can diced tomatoes
  • feta cheese (to taste)
  1. Grate the onion and zucchini into a large bowl, then add remaining Meatball ingredients through black pepper. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
  2. Then roll into balls.
  3. Heat oil in a large skillet over medium heat. Cook meatballs until browned.
  4. Add diced tomatoes and cook until meatballs are cooked through.
  5. Sprinkle with feta cheese

Enjoy!

Note: I’ve served these with rice, pasta or pita bread

Lentils and Rice with Onions (Mujadarrah)

Posted on by Ali Palacios - Broker

  • 3 tablespoons olive oil
  • 3 medium onions, sliced
  • 3 1⁄2cups water or chicken broth
  • 1 cup lentils
  • 1 cup rice
  • 1 teaspoon salt
  • 1 teaspoons cumin
  • 3 garlic cloves
  1. Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned. Add garlic and sauté until soft
  2. Remove 1/3 of the onions and set aside for topping
  3. Continue cooking the rest of the onions until dark brown and black in places.
  4. In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes or until tender. I add salt to the water.
  5. To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining.
  6. Cover and simmer 15 minutes or until rice is tender.
  7. Remove from heat and stir in the well-browned onions.
  8. Cover and let stand for 5-10 minutes.

So yummy!

Lentil Soup a la Fadi’s

Posted on by Ali Palacios - Broker

Lentil Soup a la Fadi’s

I’ve been trying to replicate Fadi’s lentil soup for a while. I’ve tried lots of recipes. This seems to be a winner. Give it a try!

  • 2 tbsp oil
  • 1 large onion, chopped
  • 1 cup diced or shredded carrots
  • 1/2 cup diced or shredded celery
  • 3 cloves of garlic, finely chopped
  • 1/2 cup of white rice
  • 1 1/2 cups of red lentils
  • 8 cups of chicken/vegetable stock
  • 1 tsp turmeric
  • 1 1/2 tsp ground cumin
  • Handful of chopped flat-leaf parsley
  • Juice of half a lemon
  • salt and pepper to taste

Saute veggies in olive oil until tender. Add everything else except lemon juice. Cook until lentils and rice in tender. I just threw everything in a slow cooker on low for 6 hours. If you cook it on the stove they can be ready in less than 1 hour. They cook super fast. Add lemon juice at the end.