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Cooking, Recipe and Food Blog

Five Soups To Make Before Winter Is Over

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When it is cold outside it’s the perfect time of the year to have soup. Soup is warm, and it warms your body and soul. Soup is also one of those meals that has everything, and is an extremely healthy thing to eat.

Think about it. Soup usually has meat, or at least some kind of protein, a grain, vegetables, and it’s normally a nice filling food that can be ate on it’s own, or you can have it with a salad. It’s quick and easy to make, as well. Simply toss the ingredients in the crockpot and let it cook. [Read more…]

Chicken and Chili Flautas

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Chicken and chili flautas are just like baked mini burritos. They remind me of egg rolls with a Latin American twist.

For the Chicken, you may use roasted chicken or stir-fried chicken breast fillets. I also suggest that you use white meat and refrain from adding chicken skin for better texture. If you decide to do so, please make sure that it is finely chopped.

 

Serves 4-6

Ingredients:

3 cups cooked chicken, finely chopped

1 1/2 cups sharp cheddar cheese

1 can green chili, chopped

1/2 cup green onions, finely chopped

1 teaspoon tabasco sauce

1 teaspoon garlic salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1 pack frozen puff pastry sheets, thawed

Guacamole for serving

Salsa for serving

 

Preheat the oven at 425F and slightly grease a baking sheet.

Combine the chicken, chili, onions and cheese in a large bowl. Mix well and then refrigerate covered for at least 30 minutes.

Take the thawed puff pastry and place it on a lightly floured surface. With a rolling pin, roll it out to make a 12×9 inch rectangle. Cut it into nine pieces.

Put 2 tablespoons of chicken filling on each rectangle. Make sure that it is near the edge of the longer side. Roll the pastry to enclose the filling. Wet the edges with water to seal it. Repeat this for the remaining pastry and filling.

Place the flautas seam side down on the greased baking sheet. Bake them for 20-30 minutes or until they are golden brown. Remove from oven and let it stand for 2 minutes. Serve warm with guacamole and salsa.

 

Photo Courtesy Of:  the.dugger

Cheesy Taco Dip

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I love chips with dip especially nachos. I can eat it with salsa or a cheesy sauce, but one thing is for sure. It is definitely delicious when it has loads of toppings. This cheesy taco dip reminds me of just that. It is the perfect party food or you can simply whip it up for lazy weekends when you feel like eating chips while watching television. This sinful treat is best made with fresh tomatoes, but you may also use canned ones if you wish.

 

Ingredients:

2 lbs. ground beef

1 large onion, finely chopped

4 garlic cloves, minced

1 medium sized green pepper, finely chopped

1 tablespoon oil

1 lb. cheddar or processed cheese, 3/4 cubed and 1/4 grated

16 oz. taco or tomato sauce

1 lb. fresh tomatoes, seeded and chopped

1 bottle black olives, drained and sliced

10 oz. canned green chili, drained

4 oz. canned mushroom pieces and stems, drained and chopped

1 cup sour cream

Tortilla chips

 

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for 2-3 minutes or until they are light brown and the onions are soft. Add the beef and green pepper. Cook it for 8-10 minutes until the beef is browned and crumbled. Pour in the taco sauce and then add the cubed cheese, tomatoes, mushrooms, chili and olives.  Let it simmer for 4-6 minutes or until the cheese melts and the sauce is warmed through. Transfer the sauce to a large bowl or baking dish. Pour the sour cream over it and sprinkle it with grated cheese. Serve warm with tortilla chips.

 

Photo Courtesy Of:   Patrick Haney

Roasted Vegetables Quesadilla

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Quesadilla originated from Mexico. In most regions, it is made up of heated tortillas with different fillings. Unlike its American counterpart, the traditional version is filled with a wide variety of ingredients, from pumpkin flowers, epazote, chorizo and the likes. Some regions even deep fry the quesadillas until the tortilla is hot and crisp.

I am a big fan of tortillas or any type of food that includes it. It is very flexible and it can be used in different ways. There are corn and flour tortillas. I am fonder of the latter, perhaps because it is the most common. Even my preferred flavors re quite simple- chicken and cheese, mushroom and cheese and garlic and cheese, which is why I wanted to add more spunk to my favorites. Roasted vegetable quesadilla is a sure hit and I highly recommend it.

Serves 2-4

Ingredients:
4  8” flour tortillas

1 cup shredded Monterey Jack cheese

1/2 large onion, sliced

1 green zucchini, sliced

1 large red bell peppers, sliced

1 green peppers, sliced

4 garlic cloves, minced

1 loosely packed cup of fresh thyme

2 tablespoons fresh cilantro

Salt and pepper to taste

1 1/2 cup salsa

Olive oil

Guacamole for serving

Preheat the oven at 200C and line a baking dish with baking paper.

Place the onion, zucchini, red bell peppers and green bell peppers on the lined baking dish and sprinkle it with minced garlic and thyme. Drizzle it with olive oil and season it with salt and pepper. Gently toss the vegetables to make sure that they are seasoned and coated in oil. Roast it in the oven for 20-30 minutes or until the vegetables are soft and the edges are slightly browned.

Put a tortilla on a flat surface. Top it with cheese and then spoon some roasted vegetables on it. Next, add a teaspoon or more of salsa. Cover it with another piece of tortilla.

Lightly grease a large frying pan or skillet with olive oil. Set it over medium heat. Heat the quesadilla in the pan for 2-3 minutes per side, until it is light brown and the cheese melts. Repeat this with the remaining ingredients. Cut the quesadilla into quarters and serve immediately with guacamole and salsa.

 

Photo Courtesy Of: cooking-outdoors

Meatless Enchilada

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I’ve been indulging in meat these days, so I have decided to prepare meatless dishes for now. This enchilada recipe is simple enough to make but it is definitely delicious. If you do not like black beans you can replace it with refried beans instead.

 

Serves 4

Ingredients:

Vegetable oil

2 sweet potatoes

1 15oz can black beans, rinsed and drained

1 cup canned sweet corn kernels

1 cup sliced olives

2 cups Cheddar cheese

8 corn tortillas

Fresh cilantro, chopped

1 cup salsa for serving

1 cup sour cream, for serving

 

For the sauce:

2 tablespoons olive oil

1/4 teaspoon chili flakes

3 garlic cloves, minced

1/2 teaspoon ground cumin

4 cups chopped tomatoes

1 cup vegetable stock

Salt and pepper

 

Peel the sweet potatoes and boil them in a pot of salted water until soft. Drain and discard the liquid. Mash the sweet potatoes and discard any liquids. Set aside.

After, prepare the sauce. Heat the oil in a large skillet over medium heat. Sauté the garlic and chili flakes for 3-5 minutes, until fragrant and lightly browned. Stir in the cumin and allow it to cook for another minute. Add the tomatoes and pour in the broth. Increase the heat to high and bring it to a boil. Let is simmer for another 5 minutes. Stir occasionally. Season it with salt and pepper. Remove from heat and allow it to cool for 10 minutes.

Place half of the sauce in a food processor or blender. Process it for 30 seconds to 1 minute until it becomes smooth. Do the same for the remaining sauce. Return the pureed sauce in the saucepan and reheat it for another 5 minutes. Add more salt and pepper if desired.

Lightly grease another skillet with vegetable oil. Heat the tortillas individually for 30 seconds per side until it is lightly browned and then lightly grease a large baking dish.

To assemble the enchilada, place some sweet potatoes, beans and corn at the center of a tortilla. Top it with 2 tablespoons of sauce and then 3 tablespoons cheddar cheese. Toll up the tortilla and place it on the baking dish, seam side down. Repeat this for the remaining ingredients.

Pour the remaining sauce over the enchilada and then sprinkle it with the remaining Cheddar cheese. Bake it for 15-20 minutes until the sauce bubbles and the cheese is golden. Once it is cooked, let it stand for 5 minutes. Garnish with the fresh cilantro and serve warm with salsa.

 

Photo Courtesy Of:  lumachrome

Carnitas

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According to Wikipedia, carnitas literally means “little meats”. To prepare this dish, the pork is slow cooked or roasted until soft. The meat is then shredded and placed in a tortilla with other toppings.

There may be many variations for this Mexican pulled pork sandwich, but for me it is best eaten like a regular soft taco. It is great with just the meat and salsa, but it is even better with some grated lettuce, refried beans, guacamole and most especially grated cheese.

If you do not like the meat crisp, just reduce the baking time. You may also reserve some cooking liquid to add in the pan while roasting, to keep the meat juicy and soft.

 

Serves 6-8

Ingredients:

4 lbs. pork shoulder, cut into large cubes

1 qt. beef broth

5 cups salsa

1 cup sweet corn kernels

Water

Salt and pepper to taste

20 corn tortillas

Lime wedges for serving

 

Place the pork, broth and 2 cups of salsa in a heavy pot or Dutch oven. Pour in some water to make sure the meat is covered in liquid. Season it with salt and pepper. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for 2-3 hours or until the meat is soft. You may also use a pressure cooker to reduce the cooking time.

Next, preheat the oven at 400F. Drain the meat and discard the cooking liquid. Spread the meat on a roasting pan and make sure that the meat is cut into small chunks. Roast the meat for 15-20 minutes until it becomes golden brown and crispy. Remove from the oven and let it cool slightly.

While waiting for the meat to cool slightly, heat the tortillas on a grill for 2 minutes per side. Small bubbles or air pockets will form on the tortillas when they are ready. You can also use the microwave. Just place the tortillas on high heat for 10-20 seconds. After, wrap them in a clean cloth to keep them warm.

To assemble the carnitas, place 2-3 tablespoons of meat on the tortilla and top it with corn and salsa. Do the same for the remaining ingredients. Serve immediately with lemon wedges.

 

Photo Courtesy Of: thebittenword.com

Flaming Flautas!

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I have vivid memories of some dark smokey Mexican pub n’ grub we used to haunt when I was in college. It was the place to be at the time and as much as the drinks were cheap and pretty potent … the Mexican fare they served was the only Mexican I’ve ever grown up with.  If my memory serves me right, that restaurant was the only  Mexican restaurant in the city! College co-eds and a good bit of yuppies frequented this place as it wasn’t so high end nor was it too much of a dive.

It was dark, with low ceilings which made it very much a conducive place to get smashed as early as 3:00 in the afternoon with pitchers of Zombies.  Aah, those Zombie cocktails in pitchers were the stuff that made you crawl back home half dead after just a couple of glasses! Man, those were the days when we had no real money to afford booze and such , but we always ended up smashed to bits one way or another.  I remember how we always converged at this joint and pooled all our money to get as many pitchers of drinks and our favourite crunchy platters of nachos, tacos and flautas!

Oh the stories and sorts that went on in that place. If only the walls could reveal and tell all the drunken tales. My mother would’ve grounded me for life!  I have that place to blame for all the failed lung function tests I took. Haha … The ceiling was so low, it kept all the smoke down and made our eyes hurt like hell and our asthma kick our butts.  My best gal and I would step out of the pub for  10 minutes or so just to  breathe and huff on Salbutamol!

Those were good years for the books.  Kind of like a right of alcoholic passage to being an adult!  It was my sole introduction to Mexican food, and probably the only reason why I seem to have a knack for it all these years.

I have hopelessly fallen in love with flautas from  those blurry drunken days. It has been decades long gone but the taste and the memory of those cheese flautas  remain in me like dejavu.

Cheezy Cilantro and Pesto Flautas

Ingredients

1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
3/4 cup pepitas (green hulled pumpkin seeds)
1 cup loosely packed cilantro leaves, chopped
Juice of 1 lime (about 2 tablespoons)
Coarse salt and freshly ground pepper
8 corn tortillas (6-inch), softened by moistening and lightly toasting over a gas burner (turn with tongs)
2 cups (6 ounces) grated Monterey Jack cheese
1/4 cup peanut oil

Instructions

1.Heat 2 tablespoons olive oil in a saute pan over medium-low.
2.Cook garlic until golden, 1 minute. Add pepitas; cook,
3.tossing, until toasted, 2 to 3 minutes. Pulse to a paste in a food
4.processor. Add cilantro, lime juice, and remaining olive oil;
5.pulse until smooth. Season with salt and pepper. Spread some
6.pesto on a softened tortilla; top with cheese. Roll up; place
7.seam side down. Cover with a damp kitchen towel. Repeat.
8.Heat peanut oil in a medium skillet over medium heat until shimmering. Fry flautas in 2 batches, seam sides down, 1 minute. Using tongs, roll to brown evenly, cooking 1 minute more. Drain on paper towels, dabbing tops to remove excess oil

Photo Credit: mike_mccormick/a>

Photo Credit: gmkostrivas

Photo Credit: CateCooks

Margaritas : A Last Toast to a fun Summer

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Well, summer must be just about out the door now as all this rain hasn’t stopped for the past few days. Good bye summer sun and hello rain puddles! I have only hit the beach once this season and that certainly sounds kinda sad being a local in an archipelago that has 7,100 islands to get lost in. Island girl stuck in the city in the heat of the summer season. So much for getting a tan in those new bikinis I just bought. Ha! Well, I can always sit out in my garden in my two piece-kinis and sun myself out starfished on my lawn, eh? I always did that too , but this year, it seemed each day was a little too rushed for me to even take the time to just sit out and tan myself in my garden.
Funny thing is, when I used to do that … my neighbours always have this sudden urge to clean their second floor windows, patch their leaky roof , trim their tress and pick off fruit from their tall trees. What is that all about , yeah? Haha … oh well.
Seriously though, I was thinking of buying a sun lounge chair to put in my garden . It seems like a perfect garden fixture but I would feel bad leaving it out on its own to face the sun and rain if it was lined with cushies. Just me and a big floppy straw hat laid on the lounge sun chair sipping margaritas!

Oooh, did I just say Margaritas? I did , I certainly did. I have a love hate relationship with margaritas. I love ‘em at night but totally hate them in the morning!

How lovely it would be to be able to mix your own margarita at home and just pretend to run off to the beach and be chillin like a margarita villain. Oh , but you could !

There is always a simple way around these essential summer cocktails. Let me show you how it’s done and you can bring this frozen fruity indulgence with you whenever you feel like a drink to quench that summer thirst.

Easy Frozen Ritas

Ingredients
2 quarts ice cubes
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila (measure with empty limeade can)
1/4 cup Cointreau
Garnish:
margarita or kosher salt for the rims
lime slices cut in half

Instructions

1. Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
2.To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

Pitcher-Perfect Margarita Recipe

Ingredients
For the margarita:
8 cups cold water
1 liter 100 percent agave tequila , chilled
2 (12-ounce) cans frozen limeade , thawed in the refrigerator
4 ounces frozen concentrated orange juice (1/2 cup), thawed
1/4 cup bottled lime juice
To serve:
Ice (optional)
4 medium limes , each cut into 6 wedges
Rich Simple Syrup (optional)
Salt (optional)
Instructions
1.For the margarita:
2.Place all the ingredients in a large pitcher or container (at least 1-gallon capacity) and stir to evenly combine. Cover and refrigerate until chilled. Stir before serving.
3.To serve:
4.Serve the mixed margarita up or over ice in a chilled margarita glass with a lime wedge.
5.Alternatively, to serve over ice with salt, fill a small, shallow dish with simple syrup and a second small, shallow dish with salt. Dip the rim of a glass in the simple syrup, then in the salt. (If you don’t have simple syrup, rub a lime wedge on the rim to moisten.) Add ice and top with the mixed margarita. Serve with a lime wedge.

Photo Credit: Drunken Monkey

Photo Credit: terceslil

Photo Credit: amandasmith

An Awesome Twosome: Chicken & Mango Salsa

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Summer time in my country definitely has everyone looking forward to high season for Mangoes.  This is the best time to just go crazy on these juicy meaty sweet and tangy fruits, whether you enjoy them ripe or crispy green.  I like them both ways. However, one should be a bit careful over indulging in mangoes as it contains allergens that can trigger a really bad rash in the most uncomfortable spots on your body.

Nevertheless, this doesn’t keep me from buying kilos of mangoes every weekend to replenish my stocks. You can use mangoes in many delectable ways.  Apart from eating it as it is with a spoon and getting down and messy with it, you may enjoy them for a breakfast mango and banana smoothie.  If you’re feeling a little bit brave, you can do a green mango shake as well. I have to tell you that it’s tarty flavour just brings it home for me anyday!

A  mango is a very versatile fruit. They are great for cheesecakes and tarts, mango cream pies , yes mango-ritas … as well was a side dish to a Latin chicken meal.

I never thought chicken could taste so good with mangoes.  I just recently  discovered that and now I am always looking for a chicken and mango meal fix.

Here’s a flavourful dish you might just enjoy this summer. I gotta warn ya though…you might find yourself making this dish almost every day! It’s that good ….

CUBAN CHICKEN AND MANGO -AVOCADO SALSA

1 teaspoon cumin seed
3 cloves garlic, chopped
1 fresh red chile pepper, chopped
1/4 teaspoon salt
2 tablespoons olive oil
5 teaspoons orange juice
5 teaspoons lemon juice
2 (8 ounce) boneless, skinless chicken breast halves
2 tablespoons olive oil
1/2 cup orange juice
1 teaspoon lime zest
1 teaspoon honey
1 teaspoon sweet soy sauce
1/4 cup cold, unsalted butter, cut into pieces
1/2 cup diced mango
1/2 avocado
chopped fresh cilantro to taste
chopped fresh parsley to taste

Instructions

1.Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4.While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
5.To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Photo Credit: lorrainelorio

Photo Credit: stooter83

Photo Credit: crispyteriyaki

Easy Breezy Breakfast Burritos

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What I would give to wake up with rolling rrrrr’s and doin’ the Flamenco just out of pure morning energy! But alas, I am doomed to dragging my sleepy head all the time at 5am with half a functioning brain, one eye open and barely there energy to zoom through a busy morning.  School officially started yesterday for my 10-yr old son who is in 4th grade.  This also means I’m back to waking up at an ungodly hour to prepare his uniform, pack his lunch, make breakfast and get his school stuff sorted out. Now I am regretting the fact that I should’ve ironed out his school uniform last night instead of catching up on a few hours of sleep.

Oh, wait a minute …  I was up all night putting name labels and plastic covers on all his books and notebooks! Pffft  …  I knew there was a reason why I feel this crappy at the moment. I’m tired and on top of that, I am also sick. But, as they always say … there is no rest for the wicked and no time to get sick or tired when you’re a single mother.

And for that , I deserve a good breakfast and then maybe sneak off to bed for a few hours and power snooze? Maybe… I know  I need to go see the doctor and bring my dog to the vet  and run around to accompany my mom to wherever it was she told me yesterday to take her to. Oh, well… there goes my nap!

I need something to pick me up this morning and help me rev up for a long day! Brrrrrreakfast burrrritos sounds so good right now! Mexican food always seem to put that delectable zing and a delicious punch on any meal of the day. And if you like burritos you sure would love breakfast burritos. However, I’d lay off on the breakfast margarita ! Haha!

Yesterday was a bittersweet day for me. I just realized my son is no longer a baby. I just transferred him to a new school this year  because I wanted him to get used to a BIG school. Thinking that I should have a bit of talk with his class adviser over a few things, I took my son to his classroom and, yeah okay … I was mothering him. I asked him how come he was looking all grumpy and he said : “ Coz you’re making me nervous.”  Uh, okay …  “ Why am I making you nervous?” I asked , then he goes “ It’s coz you’re making me look like such a baby, mom!”  I seriously nearly choked on that.  It was the first time he’s ever reacted that way. Usually, he would be happy to sit with me or just cling all over.

I am feeling a bit better about it today, knowing he’s got his act together and enough self confidence to brave through a new environment.  He’s just my lil breakfast burrito,  A sweet little package that has all the comforting ingredients,  loaded with everything you need to get you going and still pack a punch to show you what he’s really made of.

BREAKFAST BURRITOS

INGREDIENTS:

Butter

3/4 pound chorizo sausage, casings removed and crumbled

1/2 cup chopped onion

1 green chile pepper, seeded and diced

4 eggs

4 flour tortillas

1 cup shredded Cheddar cheese

Tomato salsa

Chives

Sour cream

INSTRUCTIONS:

1.Generously coat a large frying pan with butter. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
2.Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
3.Warm flour tortillas in the microwave or on a griddle for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito top with salsa and a dollop of sour cream, Sprinkle with some chives and enjoy!

Photo Credit: kare_chin

Photo Credit: Squid!

Photo Credit: beautifulcataya

Tasty Beer Battered Fish Tacos

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Not many people are fond of fish but those who are, find every way to make something great out of fish meat.  True enough it can be a healthier alternative to red meat but some fish can also contain mineral components that may not be too good for some people as well. They say that the darker fish meats are to be eaten moderately as compared to white flesh fish.  Tuna has been a popular fish all over the world because of  its meaty characteristics and being a deep sea  predator fish, they are  known to carry high levels of mercury.  So is it safe to assume  that the bigger these fishes are , the higher the levels of mercury.

A lot of research has been done to determine the mercury content in both fresh and canned tuna. Studies have shown that there are certain tuna species that are prone to carry  higher levels  such as the bluefin and albacore.  It has been a long time debate in the US and Canada on FDA regulations for this canned fish.  Since the occurrence of methylmercury  is natural in tuna fish, conflicts have risen on the need to print warning signs on the labels of canned tuna. As it is, pregnant women have been strongly advised to refrain consuming canned tuna. Confusing as the studies and appeals from the government have become over the years, many still continue to manufacture  and use this deep sea meat as it contains a good source of omega 3 fatty acids.

I guess the key to all this is moderation.  Many body builders take to tuna because of its protein content. I use canned tuna to make fish croquettes , sandwiches and pasta dishes  However, I always make it a point to use white fish for fish and chips and fish tacos. It just has a better texture and less fishy flavour

I’m not really big on fish, but I’m always digging tacos. I caught Tyler Florence in one of his shows and he made these mouth watering fish tacos . He sold me on the idea with just a smile!

Beer Battered Chipotle Fish Tacos

Ingredients:

2 ounces canned chipotle peppers
2 eggs
2 cups beer (recommended: Tecate or other pale beer )
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons gray salt
Freshly ground black pepper
3 cups sour cream
1 1/2 bunches cilantro , chopped
2 tablespoons lime juice, plus 6 limes, cut in wedges
1 teaspoon gray salt
Corn oil, for frying
3 tomatoes, small diced
12 red radishes, thinly sliced
24 corn tortillas
1 1/2 pounds cod or other whitefish cut into 1-ounce strips
coleslaw

INSTRUCTIONS:

  1. Preheat oven to 300 degrees F.
  2. To make the batter:
  3. Puree the chipotles and egg together in a blender . When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch , baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients
  4. In a small mixing bowl mix together the sour cream , 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
  5. For the fish tacos:
  6. In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
  7. On a large serving plate arrange the tomatoes , lime wedges, chopped cilantro, and sliced radishes to garnish tacos.\
  8. Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
  9. With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and coleslaw.

 

Photo Credit: palewire

Photo Credit: davecurry8

Photo Credit: akoayecandice

La Chicken Enchilada de Mi Vida

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Mostly anything on a Mexican menu, I am totally up for it! I have long since been a fan of Mexican food, but who isn’t these days. Being a Filipino, our heritage lends much Spanish/Latin flavour in both our culture and in our palettes. Although we’re not real beaners, quite a number of Mexican dishes are comfortably familiar to us.

For as long as I can remember, I have always been quite fond of cooking Mexican food whenever I’m entertaining at home. I think that even dates as far back when I was 19 years old. I’ve gotten better with it over the years and perfected quite a good array of dishes . Definitely, Mexican would be right down my alley. My bestie happens to be a Latina who comes from San Diego, and who else would have better authority to compliment my Mejican cooking skills other than my very dear Panama!

What I love most about Mexican food  is the texture of fresh , crisp and juicy vegetables/ fruit married with the distinctive flavour of cumin and cilantro. This totally takes me all the way to Mariachi and Margarita heaven. A plate of your favourite Mexican dish never fails to burst with color! Always festive and mouth watering on sight! Their dishes are very easy and simple to prepare, but always leaves you with a satiated palette and a beaming smile of contentment. No wonder Mexican culture is so alive, vibrant and sizzling spicy. It just makes you want to roll your R’s like “rrrrrrrrawr!”.

Chicken Enchilada is my fave Mexican fare and whenever I happen to bump into a Mexican joint, I always have to try their chicken enchilada. I also like tostadas but I must say that this dish is quite close to my heart. I don’t often make it, but when I do, it means I’m making it for a special occasion or a special person.

It would be 3 years now since I first met my top Latina gal. With the circumstances that surrounded the beginnings of our friendship, I can say that I have been very blessed to have found her in this lifetime. I was about to turn 40 when I met her along with a few other great party souls.  And to this day, I still ponder on the odds that allowed us to cross each other’s paths. I am one lucky gal to have found such an awesome set of friends I have long whispered in my prayers to find and bring color back in my life. Who knew that my 40th would be the turning point in my dreary pathetic social life. She hosted my 40th and I thank  my Chicken Enchiladas for hitting the right spot. And so the saying holds so much truth, for life indeed began when I turned 40!

 

Jalapeno Chicken Enchilada Verde

Ingredients:

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided

INSTRUCTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.

3. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.

4. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir the cream cheese into the vegetables, and mix in 1/2 teaspoon of cayenne pepper, 1 tablespoon of garlic powder, the paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.

5. Pour half the green enchilada sauce into the bottom of a 9×13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.

6. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes. Serve with Mexican rice and a salad.

Photo Credit: Tacos Por ViDA

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Breakfast with Huevos Rancheros

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Breakfast has become the meal we most often take for granted, but once we find the time to enjoy this morning meal you’ll find that there’s so much more to it than just eggs and toast.

People seem to have a love hate relationship with eggs. It’s packed with nutrients and protein that builds muscles, but also contains cholesterol and albumin that clogs the heart and poisons the blood if ingested in huge amounts.

Then again, nutritionists and dieticians will always remind you of the word “moderation”. There’s nothing wrong with eggs, some say you should keep your egg consumption to a maximum of 3 eggs per week, and some will debate that one egg a day is okay. I’m thinking it is best to know where your health stands for you to know how far you can take your diet.

I like eggs for breakfast but of course I get tired of eating it the same way all the time. Doesn’t matter if I’ve got the best back bacon or the juiciest of breakfast steaks to go with eggs. I just get the hibbie-geebeez if I have one too many eggs sunny side- up, scrambled, poached or hard boiled. I enjoy an omelette once in awhile, but that too can be a little too eggy for me every day.

And then I happened upon a recipe for Huevos Rancheros, or rancher’s eggs. I instantly fell in love with it and can’t get enough of it! I love the texture and the freshness of tomato salsa, avocados, and cilantro combined with refried beans, flour tortillas and the silky eggs topped with cheese. The Mexican flavour to it is just my kind of meal on a lazy Sunday when I can enjoy it for brunch with a mimosa! Now doesn’t that sound like an egg-cellent breakfast idea?

HUEVOS RANCHEROS MEXICANA

Ingredients:

Salsa puree

2-3 tbsp olive oil
1 onion, peeled and diced
2 green bell peppers, roasted, peeled and diced
1 red bell pepper, roasted, peeled and diced
2 yellow peppers, roasted, peeled and diced
4 ripe tomatoes, diced
2 limes, juiced
Salt and pepper, to taste
1 tsp cumin
2-3 tbsp chilli powder
1 tsp ground red pepper
1 bunch fresh cilantro, chopped and half reserved for garnish …
1-2 tbsp butter
6 flour tortillas
1 can refried beans
1 can black beans
8 eggs
8-10 oz cooked flank steak, sliced thin (optional)
1 can sliced black olives, optional
1 cup sour cream
3-4 cups shredded taco or Mexican-style cheese
1/2 cup sliced jalapenos, optional
1/2 cup guacamole

Instructions:

1. In a medium bowl, toss together olive oil and onions, peppers and tomatoes, lime juice and seasonings and half the cilantro. Puree a portion of the freshly tossed salsa and set aside.
2. In a large skillet, add butter. When melted, quickly cook each tortilla until soft. Wrap tortillas in paper towels and keep warm.
3. Heat refried beans in a microwave-safe bowl. Repeat the same with the black beans.
4. Huevos: poach eggs to your preference or traditionally over easy and set aside.
5. Reheat flank steak strips by giving a quick flip in skillet.
6. To assemble huevos, place a tortilla on a plate. Spread a thin layer of refried beans and black beans on the tortilla. If using meat, place thin pieces of flank steak on top of the black beans. Add a layer of the fresh salsa and carefully top with eggs. Garnish with olives, sour cream, guacamole, pureed salsa shredded cheese and jalapenos. Sprinkle with the reserved fresh cilantro and serve.

 

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Sangria Para Siempre !

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There’s nothing like a sunny day in your backyard with the barbecue pit smokin’, a floppy hat, some good tunes and a nice tall ice cold cocktail. If you’ve got a pool to go with it, then aren’t you just a lucky soul… if you don’t, there’s always that good ole reliable garden hose to cool off with.

Of course that ice filled cooling box would never be the same without your favourite beer brew to go with those tasty baby back ribs. Then again, why not take a beer break once in a while and mix up a tasty, fruity cocktail that reminds you of tropical sunny days in Tijuana. Go full on Ole’ with a pitcher of Sangria!

What exactly makes up this fruity punch that’s quite a popular drink in many Spanish/Latin countries?

The base of this drink is typically just your average inexpensive red wine. It is sweetened by simple syrup, honey or orange juice. Chopped fruit is added together with a touch of your choice of alcoholic spirit and mixed in with a lot of crushed ice in a jug or pitcher or a fancy looking carafe. You can get creative and just take the basics of this recipe and go from there. Take it a notch up. Sangria doesn’t necessarily have to be red.  Make a rather pink sangria, or an orange and even go all the way and with a green sangria. The possibilities are endless!

So if you’re up for something different on your next barby, try this White Sangria for a bit of a twist on this lovely fun drink.

White Party Sangria

• 1 1/4 cups (10 fl. oz) water
• 1 small bunch fresh mint
• 1/2 cup (3 1/2 oz) sugar
• 3 cinnamon sticks
• 3 1/4 cups (26 fl. oz) dry white wine
• 2 medium peaches, peeled, pitted and sliced
• 2 small pears, cut into chunks
• 2 medium oranges, sliced crosswise
• 2 small lemons, sliced crosswise
• 3 cups (24 fl. oz) sparkling apple cider
• Mint leaves, to garnish (optional

Instructions:

Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
Transfer the remaining mixture to a large serving bowl.
Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and lemon juice ice cubes.
Garnish with fresh mint leaves, if desired.

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Happy Tapas Hour

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Before you head out to that nearby sports pub after work for a little bevy with your mates, why don’t you scout around for a nice little Spanish tavern and check out a different Happy Hour atmosphere.   Of course, sports bars are always fun and lively with the overflow of male testosterones. There’s that high end lounge that sometimes can just be a little too nice  on a dreary Wednesday, and of course that popular strip of dives that can be usually too dark, too smoky and too packed.  I’ve always liked those Irish style pubs where you can actually hear each other talk, see what’s on your plate but intimate enough for a loner to drown his sorrows in a pint of beer and some buffalo wings.

Spanish taverns kind of like have the same ambience, except for the one thing that sets them apart from most bars. The absolute life changing array of the tapas buffet!  I guess my Spanish roots have something to do with my love for tapas. In fact, being under the Spanish regime for more than 300 years in my country’s history, drinking is serious business in our culture.  We never drink with just nuts and chips.  Alcohol is always served with fatty, crispy, spicy, salty, and crunchy appetizers and entrees.

The Spanish tapas buffet has a lot of stories to tell about its beginnings and history has brought it to our contemporary lives as the Happy Hour.  A tapas buffet would usually boast of nothing less than 12 different dishes bathed in either olive oil or tomato sauce and swimming in the company of garlic, chillies, paprika, saffron, aaah and yes, olives and a variety of bread!  One would just drool over quietly at the sight of plump shrimps, chorizos, sardines, meatballs and  … gee, I better just let you google that and leave it up to your imagination because I’m about to short my keyboard with these tasty visions.

There is nothing more relaxing after a long dragging day than being in the company of good friends, delicious food and great wine. So if you’re entertaining at home this weekend, maybe you’d like to try and make these 2 tapas dishes from the Food Network and Spain-recipes.com. These are great for starters with a bottle of wine or a carafe of Sangria.

Shrimp con Chorizo

Ingredients:

  • 1 tablespoon, plus 1/4 cup Spanish olive oil
  • 1 pound chorizo, sliced on the diagonal into 1/4-inch slices
  • 1 1/2 cups thinly sliced onion
  • 1 tablespoon minced garlic
  • 1/2 cup dry sherry
  • 1 tablespoon Spanish paprika
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds peeled and deveined raw medium shrimp
  • 3 tablespoons lemon juice
  • 2 tablespoons minced parsley leaves
  • Crusty bread, for serving

Cooking Instructions:

In a large skillet, heat 1 tablespoon of the olive oil and sauté’ chorizos until it starts to brown around the edges, 7 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Mushrooms ala Pobre:

Ingredients:

  • 1/4 cup (2 fl. oz) olive oil
  • 4 cups (8 oz) mushrooms, wiped clean and quartered
  • 6 cloves garlic, minced
  • 3 tablespoons dry sherry
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried red chile, seeded and crumbled
  • 1/4 teaspoon Spanish paprika
  • Salt and pepper, to taste
  • 2 tablespoons chopped parsley

Instructions:

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the garlic, sherry, lemon juice, dried chilli, paprika, and salt and pepper.

Cook for about 5 minutes or until the garlic and mushrooms have softened.

Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

 

 

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Grilled Chicken Quesadillas

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This quesadilla recipe is a tasty appetizer or snack, but it can also be a good dinner. Serve it with salad and you are good to go. It is a great idea to put a lot of cheese to make the dish more delicious.

 

Ingredients:

8 flour tortillas

50g baby rocket (arugula)

2/3 cup semi-dried tomatoes, drained, chopped

2 cups guacamole

1/2 lb. chicken fillet

2 tablespoons A1 steak sauce

1/4 cup catsup

2 tablespoons brown sugar

1 cup grated cheddar cheese

Salt and pepper to taste

Sour cream, salsa and lime wedges, to serve

 

Place the A1 steak sauce, catsup and brown sugar in a bowl. Mix well. Marinate the chicken fillet in this mixture for 30 minutes to an hour. Grill the chicken for 5 minutes on each side or until tender. Brush with marinade to avoid drying. Transfer to a plate and let it cool. After, shred the chicken fillets.

Top a tortilla with rocket, tomatoes, guacamole, chicken and cheese. Season it with salt and pepper. Put another tortilla on top and place the assembled tortilla on a sandwich press or large greased skilled. Press in a sandwich press or using a plate on a skillet for 2-3 minutes until it turns light brown and the quesadillas are heated through. Repeat this for the remaining ingredients.

Cut the quesadillas into wedges and serve with sour cream, salsa and lime wedges. Serve immediately.

 

Photo Courtesy Of:   jspatchwork

 

Mexican Lasagna

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Here’s a twist to the traditional lasagna recipe. Adjust the spices if desired and adding fresh tomatoes is a good idea too. Enjoy!

 

Ingredients:

3 tablespoons olive oil

3 cloves garlic minced

2 pounds ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1 cup tomato sauce sauce

1 15-ounce can black beans, drained

1 cup canned corn

Salt and pepper to taste

8 (8 inch) soft corn or flour tortillas

2 1/2 cups shredded Cheddar cheese

sliced black olives for topping

1/2 cup sour cream

 

Preheat oven to 400F.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Saute the garlic for 3-5 minutes until they are light brown. Add the ground beef and cook it for 10-15 minutes or until it is brown. Mix in the tomato sauce, beans and the corn. Cook for another 8-10 minutes. Season it with salt, pepper, chili powder and cumin. Mix well.

Grease a round baking dish with the remaining oil. Assemble the lasagna by placing some meat mixture at the bottom of the dish. After, layer it with a tortilla. Cut the tortillas if needed. Repeat the process until the tortilla is finished. Make sure that the top layer is meat. Sprinkle it with Cheddar cheese.

Bake it for 15-20 minutes or until the cheese is light brown. Let it stand for 5 minutes. Top with sour cream and garnish with black olives. Serve warm.

 

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Chili Con Carne

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Chili con carne or spicy beef and bean stew is a dish of Mexican origin. It is one of my personal favorites. I like eating it with saltine or soda crackers, but others enjoy it with rice or bread. It can also be baked on top of rice.

The name suggests that the dish is spicy, but you can adjust it depending on your taste. You can also keep it in the freezer and use it for another time. Leftovers can be used as toppings for fries or hotdogs.

 

Ingredients:

1 lb lean ground beef

400 grams red kidney beans or 1 can red beans

2 Tablespoons olive oil

6 cloves garlic, minced

1/2 cup tomato paste

1-2 cups water

2 teaspoons chili Powder

1/2 teaspoon Paprika

1/2 teaspoon cumin

Salt to taste

1/4 teaspoon black pepper

 

If you are using dried kidney beans, soak it in water overnight. After, cook it in a pressure cooker for 45 minutes or until they are soft. Drain and set aside.

In a saucepan, heat the oil under medium heat. Sauté the garlic and add the beef. Cook it until the beef is brown. Add the beans, tomato paste and water. Let it boil. Then, lower the heat and season it with salt, pepper, cumin and paprika. Let it simmer until you reach the consistency that you want. Add more tomato paste if desired. Top it with grated cheese if desired. Serve warm.

 

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Chicken Burrito

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Burritos are famous all over the world especially in the United States. This dish originated from Mexico and it is served in almost all Mexican restaurants. It is a convenient meal that you can have on the go.

Beef and vegetarian burritos are also available and they taste awesome as well.

 

Ingredients:

2 skinless, boneless chicken breast halves, diced

16 Ounces refried beans or black beans

1 cup cooked white rice

2 cloves garlic, minced

1 teaspoon ground cumin

1 tablespoon vegetable oil

Jalapenos (optional)

1 cup shredded cheese

2 cups shredded lettuce

1 1/2 cup salsa

1/2 cup sour cream

1/2 cup guacamole

6 large flour tortillas

 

In a deep saucepan under medium flame, heat the oil and sauté the garlic. Add the diced chicken and stir-fry it for 8-10 minutes or until it is tender. Reduce the heat and add the salsa, rice, beans and jalapeno. Season it with cumin. Mix well.

Assemble the burritos by placing some meat and rice mixture, shredded cheese and lettuce on a tortilla.  Fold one end of the tortilla and then roll it. Repeat the process with the remaining tortillas. Wrap the burritos individually in foil and place it in a baking dish. Heat it in the oven at 300F for 5 minutes.

Serve warm with sour cream, guacamole and chips on the side.

 

Photo Courtesy Of:  stu_spivack

 

Guacamole

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According to Wikipedia, “guacamole is an avocado based dip that originated in Mexico”. The avocados were originally mashed using a mortar and pestle. There are many variations of this dish, but I prefer it simple with no additional seasonings.

I personally love avocadoes because they taste good – eat them fresh with milk or drink it in shakes. They are high in fiber and they have more potassium than bananas.

You can have guacamole with chips, burritos, quesadillas and other Mexican dishes.

 

Ingredients:

3 avocados – peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup onion, diced

3 tablespoons chopped fresh cilantro

2 tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

 

In a bowl, combine all the ingredients – diced avocados, lime, salt, onions, cilantro tomatoes, garlic and pepper. Mix well.

 

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