My significant other and I were recently traveling through Maine and found a Mexican restaurant for lunch. The special of the day was fish tacos and they were GREAT!
While relishing these amazingly good tacos, realized that I have never published my recipe for fish tacos so here it is.
For the fish, I use cod or haddock since I live on the east coast of Canada and it's what is most available for me. Talapia or any other white fish would do just as well.
Fish Tacos with Creamy Chipotle Sauce
4 Small Flour Tortillas
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
3 tablespoons fresh cilantro, chopped
1 pound fresh or thawed fish fillets
1/4 teaspoon salt
1/2 teaspoon pepper
Juice of 1/2 a lime
2 cups chopped lettuce (any variety)
For the Creamy Chipotle Sauce:
2 canned chipotle chiles in adobo (seeded)
1 cup sour cream
Place the chipotle chiles and sour cream in a blender or use a hand blender and process until sauce is somewhat smooth. Mix in more or less of the adobo depending on how spicy you want the sauce. Set sauce aside.
In a skillet set at medium heat, add the vegetable oil, cumin, cinnamon, garlic and cilantro. Saute those ingredients for 2-3 minutes being careful not to burn the garlic (if it turns dark brown, discard and start again).
Scoop the spices, to the side of the pan and add the fish fillets to the pan. Spread the spices over the fillets. Cover and cook for 3 minutes or until fish is mostly cooked. Then add in lime juice and let cook for 1 more minute or until the fish flakes easily.
Heat the tortillas (either in foil in the oven or in damp paper towel in the microwave for 30 seconds). Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each the Creamy Chipotle Sauce.
Fold the tortillas over to form tacos and serve immediately.
These go great with 5 Minute Mexican Rice or our Refried Black Beans.
Visit Cook Mexican for more great Mexican recipes.
Showing posts with label Mexican cooking. Show all posts
Showing posts with label Mexican cooking. Show all posts
Fish Tacos with Creamy Chipotle Sauce
My significant other and I were recently traveling through Maine and found a Mexican restaurant for lunch. The special of the day was fish tacos and they were GREAT!
While relishing these amazingly good tacos, realized that I have never published my recipe for fish tacos so here it is.
For the fish, I use cod or haddock since I live on the east coast of Canada and it's what is most available for me. Talapia or any other white fish would do just as well.
Fish Tacos with Creamy Chipotle Sauce
4 Small Flour Tortillas
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
3 tablespoons fresh cilantro, chopped
1 pound fresh or thawed fish fillets
1/4 teaspoon salt
1/2 teaspoon pepper
Juice of 1/2 a lime
2 cups chopped lettuce (any variety)
For the Creamy Chipotle Sauce:
2 canned chipotle chiles in adobo (seeded)
1 cup sour cream
Place the chipotle chiles and sour cream in a blender or use a hand blender and process until sauce is somewhat smooth. Mix in more or less of the adobo depending on how spicy you want the sauce. Set sauce aside.
In a skillet set at medium heat, add the vegetable oil, cumin, cinnamon, garlic and cilantro. Saute those ingredients for 2-3 minutes being careful not to burn the garlic (if it turns dark brown, discard and start again).
Scoop the spices, to the side of the pan and add the fish fillets to the pan. Spread the spices over the fillets. Cover and cook for 3 minutes or until fish is mostly cooked. Then add in lime juice and let cook for 1 more minute or until the fish flakes easily.
Heat the tortillas (either in foil in the oven or in damp paper towel in the microwave for 30 seconds). Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each the Creamy Chipotle Sauce.
Fold the tortillas over to form tacos and serve immediately.
These go great with 5 Minute Mexican Rice or our Refried Black Beans.
Visit Cook Mexican for more great Mexican recipes.
While relishing these amazingly good tacos, realized that I have never published my recipe for fish tacos so here it is.
For the fish, I use cod or haddock since I live on the east coast of Canada and it's what is most available for me. Talapia or any other white fish would do just as well.
Fish Tacos with Creamy Chipotle Sauce
4 Small Flour Tortillas
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
3 tablespoons fresh cilantro, chopped
1 pound fresh or thawed fish fillets
1/4 teaspoon salt
1/2 teaspoon pepper
Juice of 1/2 a lime
2 cups chopped lettuce (any variety)
For the Creamy Chipotle Sauce:
2 canned chipotle chiles in adobo (seeded)
1 cup sour cream
Place the chipotle chiles and sour cream in a blender or use a hand blender and process until sauce is somewhat smooth. Mix in more or less of the adobo depending on how spicy you want the sauce. Set sauce aside.
In a skillet set at medium heat, add the vegetable oil, cumin, cinnamon, garlic and cilantro. Saute those ingredients for 2-3 minutes being careful not to burn the garlic (if it turns dark brown, discard and start again).
Scoop the spices, to the side of the pan and add the fish fillets to the pan. Spread the spices over the fillets. Cover and cook for 3 minutes or until fish is mostly cooked. Then add in lime juice and let cook for 1 more minute or until the fish flakes easily.
Heat the tortillas (either in foil in the oven or in damp paper towel in the microwave for 30 seconds). Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each the Creamy Chipotle Sauce.
Fold the tortillas over to form tacos and serve immediately.
These go great with 5 Minute Mexican Rice or our Refried Black Beans.
Visit Cook Mexican for more great Mexican recipes.
Christmas - Mexican Style
The Christmas season in Mexico is a time of religious holidays, celebrated in a blend of native and Catholic traditions, particularly in traditional homes and rural areas of Mexico.
The Christmas celebrations begin with Pasadas which are enactments of Mary and Joseph, looking for shelter on their way to Bethlehem. Starting on December 16th and ending December 24th, each family in a neighborhood will schedule a Posada (party) to be held in their home. Each home has a nativity scene and the hosts of the party will play the part of "innkeepers" with party guests playing the part of the pilgrims Mary and Joseph.
The pilgrims (party guests) will all carry small lit candles and carry small statues of Mary and Joesph. The head of the procession of pilgrims will have a lit candle inside a paper shade which is called "Farloito" or little lantern.
The pilgrims will go to three houses requesting lodging. The third house will be the house holding the party and only at this house will they gain entrance. When the guests enter the house, they will kneel and pray the Catholic Rosary and sing traditional songs.
After the prayer is done, there is then a piñata filled with goodies like peanuts, oranges, sugar cane and sometimes wrapped hard candy, that the children will take turns trying to break. The children will be blindfolded and each will take three swings with a stick at the piñata while they recite a chant.
For the adults, there is a hot beverage called "Ponche con Piquette" made of seasonal fruits and cinnamon sticks with a shot of alcoholic spirits.
On Noche Buena, December 24th everyone goes to midnight mass. After mass, families go home and place the baby Jesus in the nativity scene and then they sit down for a meal together.
Traditionally, presents are not exchanged on Christmas Day but in more recent times, and due to influences from outside Mexico, this is changing and gifts are exchanged on this day of the evening before.
Rooster's Mass (Misa de Gallo) is held at midnight on New Years Eve. This is a time for giving thanks for all your blessings.
On January 6th, the Day of the Three Kings, the children receive presents - as it was that the three kings came, bearing gifts, to the baby Jesus. The children place their shoes by a window and they will receive a present in (or next to) their shoes.
In the early evening, a light meal is held consisting of hot chocolate and the Rosca de Reyes (Ring of Kings). Baked into the Rosca de Reyes is a small doll representing the baby Jesus. The person who is served the doll in their rosca will be the Godparent of the baby Jesus and will host the Candelaria party on February 2nd.
On February 2, the Día de la Candelaria, the person who was served the baby Jesus in the Rosca de Reyes will host a party on this day, serving atole and tamales.
Sadly, the holidays are changing in Mexico. The traditional ways of celebrating the Christmas season is disappearing and becoming more and more like the celebrations held in the United States with Santa Claus and presents.
No matter where you live, there's no reason that you can't enjoy a little bit of Mexican old world tradition this Holiday Season. These recipes should help you get into the spirit of a good old fashioned Mexican Christmas.
Ponch con Piquette (Sting Punch)
12 quarts water
10 tejocotes (substitute dried apricots or plums)
6 oz walnuts
5 oranges cut in half and juiced (put both juice and oranges in the punch)
8 guavas
4 sugar canes
10 oz prunes
3 sticks cinnamon
2 lb. sugar
1 quart brandy (optional)
Wash fruit. Cut the sugar cane into strips. Cut guava. Boil everything together, except the sugar.
When cooked add the sugar and the brandy.
Atole (hot drink thickened with corn meal)
1/2 cup Masa Harina
5 cups milk
4 tablespoons brown sugar
1/2 teaspoon cinnamon or 1 stick cinnamon, finely slivered
1 teaspoon vanilla extract
Put the Masa Harina in a bowl and whisk in the milk, little by little. Pour the milk mixture into a pot and add the brown sugar and cinnamon. Bring to a boil and simmer for 5 minutes, stirring constantly, to keep it from becoming lumpy. Stir in the vanilla extract.
Rosca de Reyes (Ring of Kings)
1 packet dry yeast
1/4 cup lukewarm milk
3-1/2 cups all purpose flour
3/4 cups granulated sugar
7 eggs
1/3 cup melted butter
1/4 teaspoon of salt
2 teaspoons cinnamon
1/4 teaspoon aniseed
1/2 cup raisins
1 teaspoon vanilla
1 cup mixed candied fruit (oranges, figs, cherries)
1 egg, beaten
1/4 cup granulated sugar
1 small baby figurine
Dissolve yeast in the lukewarm milk and let sit five minutes. Add the flour, sugar, eggs, melted butter, salt, cinnamon, aniseed, raisins and vanilla. Combine and knead into a ball.
Grease dough with some butter and set aside to rise in a warm place until the dough doubles in
size, about 2-1/2 hours. Grease a baking sheet.
Punch down the dough and knead until soft and pliable. Now form dough into a ring or "rosca". Insert the baby figurine. Place the dough ring on the baking sheet.
Decorate the top with the candied fruit. Let the dough rise again until doubled.
Preheat oven to 350°F. Brush with the beaten egg and sprinkle with granulated sugar.
Bake 45 minutes or until done.
Enjoy! Don't forget to visit us at www.cook-mexican.com for more traditional Mexican Recipes.
Christmas - Mexican Style
The Christmas season in Mexico is a time of religious holidays, celebrated in a blend of native and Catholic traditions, particularly in traditional homes and rural areas of Mexico.
The Christmas celebrations begin with Pasadas which are enactments of Mary and Joseph, looking for shelter on their way to Bethlehem. Starting on December 16th and ending December 24th, each family in a neighborhood will schedule a Posada (party) to be held in their home. Each home has a nativity scene and the hosts of the party will play the part of "innkeepers" with party guests playing the part of the pilgrims Mary and Joseph.
The pilgrims (party guests) will all carry small lit candles and carry small statues of Mary and Joesph. The head of the procession of pilgrims will have a lit candle inside a paper shade which is called "Farloito" or little lantern.
The pilgrims will go to three houses requesting lodging. The third house will be the house holding the party and only at this house will they gain entrance. When the guests enter the house, they will kneel and pray the Catholic Rosary and sing traditional songs.
After the prayer is done, there is then a piñata filled with goodies like peanuts, oranges, sugar cane and sometimes wrapped hard candy, that the children will take turns trying to break. The children will be blindfolded and each will take three swings with a stick at the piñata while they recite a chant.
For the adults, there is a hot beverage called "Ponche con Piquette" made of seasonal fruits and cinnamon sticks with a shot of alcoholic spirits.
On Noche Buena, December 24th everyone goes to midnight mass. After mass, families go home and place the baby Jesus in the nativity scene and then they sit down for a meal together.
Traditionally, presents are not exchanged on Christmas Day but in more recent times, and due to influences from outside Mexico, this is changing and gifts are exchanged on this day of the evening before.
Rooster's Mass (Misa de Gallo) is held at midnight on New Years Eve. This is a time for giving thanks for all your blessings.
On January 6th, the Day of the Three Kings, the children receive presents - as it was that the three kings came, bearing gifts, to the baby Jesus. The children place their shoes by a window and they will receive a present in (or next to) their shoes.
In the early evening, a light meal is held consisting of hot chocolate and the Rosca de Reyes (Ring of Kings). Baked into the Rosca de Reyes is a small doll representing the baby Jesus. The person who is served the doll in their rosca will be the Godparent of the baby Jesus and will host the Candelaria party on February 2nd.
On February 2, the Día de la Candelaria, the person who was served the baby Jesus in the Rosca de Reyes will host a party on this day, serving atole and tamales.
Sadly, the holidays are changing in Mexico. The traditional ways of celebrating the Christmas season is disappearing and becoming more and more like the celebrations held in the United States with Santa Claus and presents.
No matter where you live, there's no reason that you can't enjoy a little bit of Mexican old world tradition this Holiday Season. These recipes should help you get into the spirit of a good old fashioned Mexican Christmas.
Ponch con Piquette (Sting Punch)
12 quarts water
10 tejocotes (substitute dried apricots or plums)
6 oz walnuts
5 oranges cut in half and juiced (put both juice and oranges in the punch)
8 guavas
4 sugar canes
10 oz prunes
3 sticks cinnamon
2 lb. sugar
1 quart brandy (optional)
Wash fruit. Cut the sugar cane into strips. Cut guava. Boil everything together, except the sugar.
When cooked add the sugar and the brandy.
Atole (hot drink thickened with corn meal)
1/2 cup Masa Harina
5 cups milk
4 tablespoons brown sugar
1/2 teaspoon cinnamon or 1 stick cinnamon, finely slivered
1 teaspoon vanilla extract
Put the Masa Harina in a bowl and whisk in the milk, little by little. Pour the milk mixture into a pot and add the brown sugar and cinnamon. Bring to a boil and simmer for 5 minutes, stirring constantly, to keep it from becoming lumpy. Stir in the vanilla extract.
Rosca de Reyes (Ring of Kings)
1 packet dry yeast
1/4 cup lukewarm milk
3-1/2 cups all purpose flour
3/4 cups granulated sugar
7 eggs
1/3 cup melted butter
1/4 teaspoon of salt
2 teaspoons cinnamon
1/4 teaspoon aniseed
1/2 cup raisins
1 teaspoon vanilla
1 cup mixed candied fruit (oranges, figs, cherries)
1 egg, beaten
1/4 cup granulated sugar
1 small baby figurine
Dissolve yeast in the lukewarm milk and let sit five minutes. Add the flour, sugar, eggs, melted butter, salt, cinnamon, aniseed, raisins and vanilla. Combine and knead into a ball.
Grease dough with some butter and set aside to rise in a warm place until the dough doubles in
size, about 2-1/2 hours. Grease a baking sheet.
Punch down the dough and knead until soft and pliable. Now form dough into a ring or "rosca". Insert the baby figurine. Place the dough ring on the baking sheet.
Decorate the top with the candied fruit. Let the dough rise again until doubled.
Preheat oven to 350°F. Brush with the beaten egg and sprinkle with granulated sugar.
Bake 45 minutes or until done.
Enjoy! Don't forget to visit us at www.cook-mexican.com for more traditional Mexican Recipes.
Fourth of July Feast - Mexican Style
Well here it is. The Fourth of July - a time for fun, games, celebrations and FOOD!
What would a really great holiday be with great food? Well...not much of a holiday if you ask me. I've searched through my recipes and brought out a few that make great picnic food for the 4th of July or any sunny summer day.
Mexican Restaurant Style Queso
1 lb white American cheese (from the deli is best), shredded
1 cup milk
Pickled jalapeños, to taste, chopped
2 tbsp liquid from the jalapeños jar
In a double boiler heat milk. Add shredded cheese to the milk a
little a time, stirring constantly.
When milk and cheese are mixed well add the jalapeños along with the liquid from the jalapeños jar.
Stir to mix well. Serve with tortilla chips (or veggies for less calories and more nutrition).
Caliente Fiesta Chicken
What would a really great holiday be with great food? Well...not much of a holiday if you ask me. I've searched through my recipes and brought out a few that make great picnic food for the 4th of July or any sunny summer day.
Mexican Restaurant Style Queso
1 lb white American cheese (from the deli is best), shredded
1 cup milk
Pickled jalapeños, to taste, chopped
2 tbsp liquid from the jalapeños jar
In a double boiler heat milk. Add shredded cheese to the milk a
little a time, stirring constantly.
When milk and cheese are mixed well add the jalapeños along with the liquid from the jalapeños jar.
Stir to mix well. Serve with tortilla chips (or veggies for less calories and more nutrition).
Fresh Fruit Sangria
2 fresh peaches, peeled and sliced, or 2 cups frozen unsweetened peach slices, thawed
1 cup sliced strawberries or frozen unsweetened whole strawberries, thawed
1 orange, halved and thinly sliced
1 lime, sliced
4 cups bottle carbonated water (club soda), chilled
2 cups dry white wine, chilled
1/2 cup orange juice, chilled
1/2 cup cranberry juice, chilled
Directions
Place peach slices, strawberries, orange slices, and lemon or lime slices in a 3-quart pitcher
Pour carbonated water over fruit; add wine, orange juice, and cranberry juice. Stir gently to combine.
To serve, ladle some of the fruit into glasses; ladle wine mixture over fruit.
Makes 14 (6-ounce) servings.
Caliente Fiesta Chicken
4 boneless, skinless chicken breast halves
salt to taste
4 (7-8 inch) flour tortillas
1 1/3 cup shredded Monterey Jack cheese
1 can (4 oz.) diced green chilies, drained
1 tbsp minced green onion
1 tbsp vegetable oil
1/2 cup roasted sweet red peppers
2 tbsp taco sauce (also from a jar)
1 fresh avocado, cubed
1/2 cup chopped fresh cilantro
4 lemon wedges (optional)
Place chicken between two pieces of plastic wrap and gently pound to 1/4-inch thickness.
Arrange tortillas on large baking sheet. In medium bowl, mix together cheese, chilies and onion.
Divide mixture and spread on tortillas. Bake in 350° F. oven about 10 minutes or until bubbly and light brown around edges.
In a large non-stick skillet, place oil and heat to medium high temperature. Add chicken; season with salt and cook about 3 minutes per side until cooked through.
In the meantime, puree bottled red peppers with taco sauce in a blender to make Caliente Fiesta sauce. Heat in a skillet or sauce pan until hot.
To assemble, place 1 piece of chicken on each tortilla. Spoon 1/4 of sauce over center of each chicken breast and sprinkle with fresh cilantro. Place cubed avocado in center of tortilla over the sauce.
Serve with lemon wedges (optional).
Serves 4
Enjoy! More authentic mexican recipes.
Fourth of July Feast - Mexican Style
Well here it is. The Fourth of July - a time for fun, games, celebrations and FOOD!
What would a really great holiday be with great food? Well...not much of a holiday if you ask me. I've searched through my recipes and brought out a few that make great picnic food for the 4th of July or any sunny summer day.
Mexican Restaurant Style Queso
1 lb white American cheese (from the deli is best), shredded
1 cup milk
Pickled jalapeños, to taste, chopped
2 tbsp liquid from the jalapeños jar
In a double boiler heat milk. Add shredded cheese to the milk a
little a time, stirring constantly.
When milk and cheese are mixed well add the jalapeños along with the liquid from the jalapeños jar.
Stir to mix well. Serve with tortilla chips (or veggies for less calories and more nutrition).
Caliente Fiesta Chicken
What would a really great holiday be with great food? Well...not much of a holiday if you ask me. I've searched through my recipes and brought out a few that make great picnic food for the 4th of July or any sunny summer day.
Mexican Restaurant Style Queso
1 lb white American cheese (from the deli is best), shredded
1 cup milk
Pickled jalapeños, to taste, chopped
2 tbsp liquid from the jalapeños jar
In a double boiler heat milk. Add shredded cheese to the milk a
little a time, stirring constantly.
When milk and cheese are mixed well add the jalapeños along with the liquid from the jalapeños jar.
Stir to mix well. Serve with tortilla chips (or veggies for less calories and more nutrition).
Fresh Fruit Sangria
2 fresh peaches, peeled and sliced, or 2 cups frozen unsweetened peach slices, thawed
1 cup sliced strawberries or frozen unsweetened whole strawberries, thawed
1 orange, halved and thinly sliced
1 lime, sliced
4 cups bottle carbonated water (club soda), chilled
2 cups dry white wine, chilled
1/2 cup orange juice, chilled
1/2 cup cranberry juice, chilled
Directions
Place peach slices, strawberries, orange slices, and lemon or lime slices in a 3-quart pitcher
Pour carbonated water over fruit; add wine, orange juice, and cranberry juice. Stir gently to combine.
To serve, ladle some of the fruit into glasses; ladle wine mixture over fruit.
Makes 14 (6-ounce) servings.
Caliente Fiesta Chicken
4 boneless, skinless chicken breast halves
salt to taste
4 (7-8 inch) flour tortillas
1 1/3 cup shredded Monterey Jack cheese
1 can (4 oz.) diced green chilies, drained
1 tbsp minced green onion
1 tbsp vegetable oil
1/2 cup roasted sweet red peppers
2 tbsp taco sauce (also from a jar)
1 fresh avocado, cubed
1/2 cup chopped fresh cilantro
4 lemon wedges (optional)
Place chicken between two pieces of plastic wrap and gently pound to 1/4-inch thickness.
Arrange tortillas on large baking sheet. In medium bowl, mix together cheese, chilies and onion.
Divide mixture and spread on tortillas. Bake in 350° F. oven about 10 minutes or until bubbly and light brown around edges.
In a large non-stick skillet, place oil and heat to medium high temperature. Add chicken; season with salt and cook about 3 minutes per side until cooked through.
In the meantime, puree bottled red peppers with taco sauce in a blender to make Caliente Fiesta sauce. Heat in a skillet or sauce pan until hot.
To assemble, place 1 piece of chicken on each tortilla. Spoon 1/4 of sauce over center of each chicken breast and sprinkle with fresh cilantro. Place cubed avocado in center of tortilla over the sauce.
Serve with lemon wedges (optional).
Serves 4
Enjoy! More authentic mexican recipes.
Hot weather and cool Mexican drinks!
Wow! The weather is really heating up and I just finished mowing my lawn. I need something cold and refreshing! So, I'm sitting here with a glass of tap water trying to decide which drink I want to make to quench my thirst.
I could whip up a pitcher of sangria. But I'm home alone right now and the odds are good that I'd drink most of it myself and be too inebriated to make dinner later.
Or, I could make a Cranberry Margarita. That would be nice and refreshing and if I make just one I'll still get some more work done before the day is gone. Yep - I think that's what I'll do.
Gotta go - there's a cranberry margarita calling my name. Oh...here are the recipes:
Sangria
8 oz apple juice
8 oz orange nectar
2 oz Triple Sec or other orange liqueur
24 oz red wine
Fruit (lemon, orange, strawberries, cherries – as desired)
Juice of 1 lime
Juice of 1 orange
Mix all ingredients together in a large pitcher
and serve over ice in a tall glass.
Cranberry Margarita
2 lemon slices
granulated sugar
1 1/2 oz tequila
1 oz orange liqueur
1/2 oz fresh lemon juice
2 oz cranberry juice
ice
Lay the sugar out on flat saucer or plate.
Rub the outside rim of a margarita glass
with 1 lemon slice and roll the outside of the glass rim in the sugar.
Combine the tequila, orange liqueur, lemon and cranberry juice with ice and shake in a cocktail shaker
. Strain drink into margarita glass.
Garnish with lemon slice.
More Recipes at http://www.cook-mexican.com
I could whip up a pitcher of sangria. But I'm home alone right now and the odds are good that I'd drink most of it myself and be too inebriated to make dinner later.
Or, I could make a Cranberry Margarita. That would be nice and refreshing and if I make just one I'll still get some more work done before the day is gone. Yep - I think that's what I'll do.
Gotta go - there's a cranberry margarita calling my name. Oh...here are the recipes:
Sangria
8 oz apple juice
8 oz orange nectar
2 oz Triple Sec or other orange liqueur
24 oz red wine
Fruit (lemon, orange, strawberries, cherries – as desired)
Juice of 1 lime
Juice of 1 orange
Mix all ingredients together in a large pitcher
and serve over ice in a tall glass.Cranberry Margarita
2 lemon slices
granulated sugar
1 1/2 oz tequila
1 oz orange liqueur
1/2 oz fresh lemon juice
2 oz cranberry juice
ice
Lay the sugar out on flat saucer or plate.
Rub the outside rim of a margarita glass
with 1 lemon slice and roll the outside of the glass rim in the sugar.Combine the tequila, orange liqueur, lemon and cranberry juice with ice and shake in a cocktail shaker
. Strain drink into margarita glass.Garnish with lemon slice.
More Recipes at http://www.cook-mexican.com
Hot weather and cool Mexican drinks!
Wow! The weather is really heating up and I just finished mowing my lawn. I need something cold and refreshing! So, I'm sitting here with a glass of tap water trying to decide which drink I want to make to quench my thirst.
I could whip up a pitcher of sangria. But I'm home alone right now and the odds are good that I'd drink most of it myself and be too inebriated to make dinner later.
Or, I could make a Cranberry Margarita. That would be nice and refreshing and if I make just one I'll still get some more work done before the day is gone. Yep - I think that's what I'll do.
Gotta go - there's a cranberry margarita calling my name. Oh...here are the recipes:
Sangria
8 oz apple juice
8 oz orange nectar
2 oz Triple Sec or other orange liqueur
24 oz red wine
Fruit (lemon, orange, strawberries, cherries – as desired)
Juice of 1 lime
Juice of 1 orange
Mix all ingredients together in a large pitcher and serve over ice in a tall glass.
Cranberry Margarita
2 lemon slices
granulated sugar
1 1/2 oz tequila
1 oz orange liqueur
1/2 oz fresh lemon juice
2 oz cranberry juice
ice
Lay the sugar out on flat saucer or plate.
Rub the outside rim of a margarita glass with 1 lemon slice and roll the outside of the glass rim in the sugar.
Combine the tequila, orange liqueur, lemon and cranberry juice with ice and shake in a cocktail shaker. Strain drink into margarita glass.
Garnish with lemon slice.
More Recipes at http://www.cook-mexican.com
I could whip up a pitcher of sangria. But I'm home alone right now and the odds are good that I'd drink most of it myself and be too inebriated to make dinner later.
Or, I could make a Cranberry Margarita. That would be nice and refreshing and if I make just one I'll still get some more work done before the day is gone. Yep - I think that's what I'll do.
Gotta go - there's a cranberry margarita calling my name. Oh...here are the recipes:
Sangria
8 oz apple juice
8 oz orange nectar
2 oz Triple Sec or other orange liqueur
24 oz red wine
Fruit (lemon, orange, strawberries, cherries – as desired)
Juice of 1 lime
Juice of 1 orange
Mix all ingredients together in a large pitcher
and serve over ice in a tall glass.Cranberry Margarita
2 lemon slices
granulated sugar
1 1/2 oz tequila
1 oz orange liqueur
1/2 oz fresh lemon juice
2 oz cranberry juice
ice
Lay the sugar out on flat saucer or plate.
Rub the outside rim of a margarita glass
with 1 lemon slice and roll the outside of the glass rim in the sugar.Combine the tequila, orange liqueur, lemon and cranberry juice with ice and shake in a cocktail shaker
. Strain drink into margarita glass.Garnish with lemon slice.
More Recipes at http://www.cook-mexican.com
Mexican Fried Banana Dessert
A few days ago I was looking threw some of my Mexican dessert recipes and was reminded of Mexican fried bananas. These are so sweet and delicious!
If you've never tried them, you are in for a real treat when you give them a go.
Here's my Mexican Fried Bananas recipe:
4 ripe bananas (with brown spots just starting to appear), sliced
4 tbsp butter
1/4 cup brown sugar
1 tbsp lemon juice
1/4 cup orange juice
1 tsp ground cinnamon (or very finely grated cinnamon stick is even better)
Melt butter in a large skillet and add brown sugar, lemon and orange juice and cinnamon. Stir and cook until sugar is completely dissolved.
Add sliced bananas to the skillet and cook about 4 or 5 minutes, stirring often, until bananas are soft and sugar mixture has caramelized. Serve hot (over vanilla or chocolate ice cream is awesome!)
Enjoy!
Cook Mexican Food
If you've never tried them, you are in for a real treat when you give them a go.
Here's my Mexican Fried Bananas recipe:
4 ripe bananas (with brown spots just starting to appear), sliced
4 tbsp butter
1/4 cup brown sugar
1 tbsp lemon juice
1/4 cup orange juice
1 tsp ground cinnamon (or very finely grated cinnamon stick is even better)
Melt butter in a large skillet and add brown sugar, lemon and orange juice and cinnamon. Stir and cook until sugar is completely dissolved.
Add sliced bananas to the skillet and cook about 4 or 5 minutes, stirring often, until bananas are soft and sugar mixture has caramelized. Serve hot (over vanilla or chocolate ice cream is awesome!)
Enjoy!
Cook Mexican Food
Mexican Fried Banana Dessert
A few days ago I was looking threw some of my Mexican dessert recipes and was reminded of Mexican fried bananas. These are so sweet and delicious!
If you've never tried them, you are in for a real treat when you give them a go.
Here's my Mexican Fried Bananas recipe:
4 ripe bananas (with brown spots just starting to appear), sliced
4 tbsp butter
1/4 cup brown sugar
1 tbsp lemon juice
1/4 cup orange juice
1 tsp ground cinnamon (or very finely grated cinnamon stick is even better)
Melt butter in a large skillet and add brown sugar, lemon and orange juice and cinnamon. Stir and cook until sugar is completely dissolved.
Add sliced bananas to the skillet and cook about 4 or 5 minutes, stirring often, until bananas are soft and sugar mixture has caramelized. Serve hot (over vanilla or chocolate ice cream is awesome!)
Enjoy!
Cook Mexican Food
If you've never tried them, you are in for a real treat when you give them a go.
Here's my Mexican Fried Bananas recipe:
4 ripe bananas (with brown spots just starting to appear), sliced
4 tbsp butter
1/4 cup brown sugar
1 tbsp lemon juice
1/4 cup orange juice
1 tsp ground cinnamon (or very finely grated cinnamon stick is even better)
Melt butter in a large skillet and add brown sugar, lemon and orange juice and cinnamon. Stir and cook until sugar is completely dissolved.
Add sliced bananas to the skillet and cook about 4 or 5 minutes, stirring often, until bananas are soft and sugar mixture has caramelized. Serve hot (over vanilla or chocolate ice cream is awesome!)
Enjoy!
Cook Mexican Food
Recipe Exchange Chain with Sugar Blog
In response to an idea posted on the blog Sugar to begin a recipe exchange, here are a few of my favorite Mexican recipes.
If you have a blog and want to participate in this recipe chain, post a comment telling us where you've posted the recipes so we can keep this chain moving!
Creamy Seafood Enchiladas
1 pound imitation or real crab meat, chopped or shredded
1 pound cooked shrimp, coarsely chopped
1 1/2 cups shredded Monterey Jack cheese
8 10" soft flour tortillas (soften wrapped in foil in the oven if necessary)
1 small onion, thinly sliced or diced
2 tbsp butter or margarine
2 cans (10-3/4 ounces each) cream of chicken soup
1/2 cup light cream or milk
4 ounces cream cheese, cut up
8 flour tortillas
Combine crab, chopped shrimp and 1 cup of the cheese in large bowl. In a saucepan, melt butter and add onion. Cook onion until softened but not browned. Stir in 1 can of the undiluted soup.
Add some of the light cream (about half of it, maybe a bit more). Stir to mix well. Add cream cheese. Simmer on very low heat, stirring to melt cheese. Stir cream cheese sauce into the bowl of seafood. Divide seafood mixture equally among the tortillas.
Roll the tortillas and place, seam-side down, large, deep skillet. Stir together the remaining can of soup and the rest of the cream; heat in a saucepan, stirring to break up soup and blend in cream.
When mixture is hot, cover enchiladas with the sauce. Top with remaining cheese; cover pan and simmer on very low for 10 to 15 minutes until cheese starts to melt and sauce is bubbly.
Remove lid and cook an additional 5 to 10 minutes or until sauce thickens slightly. Makes 8 Enchiladas
Easy Chicken Mole
Makes 4 to 6 servings
4 cups water
2 pounds bone-in chicken pieces
1 small white onion, chopped
4 ribs celery, chopped
1/2 a green bell pepper, chopped
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 tablespoons chilli powder
2 tablespoons creamy peanut butter
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
In a large saucepan, place the water, chicken, onion,celery, bell pepper and 1/4 teaspoon salt. Bring to aboil, then reduce heat to low. Cover and simmer for 20to 25 minutes or until the chicken is tender. Remove chicken from the broth and let it cool. Reserve the broth and vegetables. Skin, bone and shred the chicken. Set chicken aside.
In a large skillet, heat the oil over medium heat. Mix the flour into the oil to form a paste. Stir constantly until it turns a light brown color. Add the chilli powder, peanut butter, garlic, cumin and salt.
Mix in the reserved broth and simmer for 5 minutes. Add the cooked chicken and simmer for 5 more minutes. Serve in a large bowls.
Enjoy!
Linda
More Mexican Recipes
If you have a blog and want to participate in this recipe chain, post a comment telling us where you've posted the recipes so we can keep this chain moving!
Creamy Seafood Enchiladas
1 pound imitation or real crab meat, chopped or shredded
1 pound cooked shrimp, coarsely chopped
1 1/2 cups shredded Monterey Jack cheese
8 10" soft flour tortillas (soften wrapped in foil in the oven if necessary)
1 small onion, thinly sliced or diced
2 tbsp butter or margarine
2 cans (10-3/4 ounces each) cream of chicken soup
1/2 cup light cream or milk
4 ounces cream cheese, cut up
8 flour tortillas
Combine crab, chopped shrimp and 1 cup of the cheese in large bowl. In a saucepan, melt butter and add onion. Cook onion until softened but not browned. Stir in 1 can of the undiluted soup.
Add some of the light cream (about half of it, maybe a bit more). Stir to mix well. Add cream cheese. Simmer on very low heat, stirring to melt cheese. Stir cream cheese sauce into the bowl of seafood. Divide seafood mixture equally among the tortillas.
Roll the tortillas and place, seam-side down, large, deep skillet. Stir together the remaining can of soup and the rest of the cream; heat in a saucepan, stirring to break up soup and blend in cream.
When mixture is hot, cover enchiladas with the sauce. Top with remaining cheese; cover pan and simmer on very low for 10 to 15 minutes until cheese starts to melt and sauce is bubbly.
Remove lid and cook an additional 5 to 10 minutes or until sauce thickens slightly. Makes 8 Enchiladas
Easy Chicken Mole
Makes 4 to 6 servings
4 cups water
2 pounds bone-in chicken pieces
1 small white onion, chopped
4 ribs celery, chopped
1/2 a green bell pepper, chopped
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 tablespoons chilli powder
2 tablespoons creamy peanut butter
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
In a large saucepan, place the water, chicken, onion,celery, bell pepper and 1/4 teaspoon salt. Bring to aboil, then reduce heat to low. Cover and simmer for 20to 25 minutes or until the chicken is tender. Remove chicken from the broth and let it cool. Reserve the broth and vegetables. Skin, bone and shred the chicken. Set chicken aside.
In a large skillet, heat the oil over medium heat. Mix the flour into the oil to form a paste. Stir constantly until it turns a light brown color. Add the chilli powder, peanut butter, garlic, cumin and salt.
Mix in the reserved broth and simmer for 5 minutes. Add the cooked chicken and simmer for 5 more minutes. Serve in a large bowls.
Enjoy!
Linda
More Mexican Recipes
Recipe Exchange Chain with Sugar Blog
In response to an idea posted on the blog Sugar to begin a recipe exchange, here are a few of my favorite Mexican recipes.
If you have a blog and want to participate in this recipe chain, post a comment telling us where you've posted the recipes so we can keep this chain moving!
Creamy Seafood Enchiladas
1 pound imitation or real crab meat, chopped or shredded
1 pound cooked shrimp, coarsely chopped
1 1/2 cups shredded Monterey Jack cheese
8 10" soft flour tortillas (soften wrapped in foil in the oven if necessary)
1 small onion, thinly sliced or diced
2 tbsp butter or margarine
2 cans (10-3/4 ounces each) cream of chicken soup
1/2 cup light cream or milk
4 ounces cream cheese, cut up
8 flour tortillas
Combine crab, chopped shrimp and 1 cup of the cheese in large bowl. In a saucepan, melt butter and add onion. Cook onion until softened but not browned. Stir in 1 can of the undiluted soup.
Add some of the light cream (about half of it, maybe a bit more). Stir to mix well. Add cream cheese. Simmer on very low heat, stirring to melt cheese. Stir cream cheese sauce into the bowl of seafood. Divide seafood mixture equally among the tortillas.
Roll the tortillas and place, seam-side down, large, deep skillet. Stir together the remaining can of soup and the rest of the cream; heat in a saucepan, stirring to break up soup and blend in cream.
When mixture is hot, cover enchiladas with the sauce. Top with remaining cheese; cover pan and simmer on very low for 10 to 15 minutes until cheese starts to melt and sauce is bubbly.
Remove lid and cook an additional 5 to 10 minutes or until sauce thickens slightly. Makes 8 Enchiladas
Easy Chicken Mole
Makes 4 to 6 servings
4 cups water
2 pounds bone-in chicken pieces
1 small white onion, chopped
4 ribs celery, chopped
1/2 a green bell pepper, chopped
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 tablespoons chilli powder
2 tablespoons creamy peanut butter
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
In a large saucepan, place the water, chicken, onion,celery, bell pepper and 1/4 teaspoon salt. Bring to aboil, then reduce heat to low. Cover and simmer for 20to 25 minutes or until the chicken is tender. Remove chicken from the broth and let it cool. Reserve the broth and vegetables. Skin, bone and shred the chicken. Set chicken aside.
In a large skillet, heat the oil over medium heat. Mix the flour into the oil to form a paste. Stir constantly until it turns a light brown color. Add the chilli powder, peanut butter, garlic, cumin and salt.
Mix in the reserved broth and simmer for 5 minutes. Add the cooked chicken and simmer for 5 more minutes. Serve in a large bowls.
Enjoy!
Linda
More Mexican Recipes
If you have a blog and want to participate in this recipe chain, post a comment telling us where you've posted the recipes so we can keep this chain moving!
Creamy Seafood Enchiladas
1 pound imitation or real crab meat, chopped or shredded
1 pound cooked shrimp, coarsely chopped
1 1/2 cups shredded Monterey Jack cheese
8 10" soft flour tortillas (soften wrapped in foil in the oven if necessary)
1 small onion, thinly sliced or diced
2 tbsp butter or margarine
2 cans (10-3/4 ounces each) cream of chicken soup
1/2 cup light cream or milk
4 ounces cream cheese, cut up
8 flour tortillas
Combine crab, chopped shrimp and 1 cup of the cheese in large bowl. In a saucepan, melt butter and add onion. Cook onion until softened but not browned. Stir in 1 can of the undiluted soup.
Add some of the light cream (about half of it, maybe a bit more). Stir to mix well. Add cream cheese. Simmer on very low heat, stirring to melt cheese. Stir cream cheese sauce into the bowl of seafood. Divide seafood mixture equally among the tortillas.
Roll the tortillas and place, seam-side down, large, deep skillet. Stir together the remaining can of soup and the rest of the cream; heat in a saucepan, stirring to break up soup and blend in cream.
When mixture is hot, cover enchiladas with the sauce. Top with remaining cheese; cover pan and simmer on very low for 10 to 15 minutes until cheese starts to melt and sauce is bubbly.
Remove lid and cook an additional 5 to 10 minutes or until sauce thickens slightly. Makes 8 Enchiladas
Easy Chicken Mole
Makes 4 to 6 servings
4 cups water
2 pounds bone-in chicken pieces
1 small white onion, chopped
4 ribs celery, chopped
1/2 a green bell pepper, chopped
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 tablespoons chilli powder
2 tablespoons creamy peanut butter
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
In a large saucepan, place the water, chicken, onion,celery, bell pepper and 1/4 teaspoon salt. Bring to aboil, then reduce heat to low. Cover and simmer for 20to 25 minutes or until the chicken is tender. Remove chicken from the broth and let it cool. Reserve the broth and vegetables. Skin, bone and shred the chicken. Set chicken aside.
In a large skillet, heat the oil over medium heat. Mix the flour into the oil to form a paste. Stir constantly until it turns a light brown color. Add the chilli powder, peanut butter, garlic, cumin and salt.
Mix in the reserved broth and simmer for 5 minutes. Add the cooked chicken and simmer for 5 more minutes. Serve in a large bowls.
Enjoy!
Linda
More Mexican Recipes
Cornbread - The Perfect Side Dish for a BBQ Meal
Cornbread is one of my absolute favorite dishes to serve with a big rack of bbq ribs or juicy grilled chicken.
I used to buy those packages of cornbread mix and I thought they were good. But, then when I was looking for really "great" Mexican recipes for the Cook Mexican video, I came across a cornbread recipe so good that it makes every other cornbread I've ever tried seem tasteless by comparison.
Since the long weekend in May is a time when bbq's come out in earnest and the summer season begins (at least here in Canada) I wanted to share this cornbread recipe with you. It makes a lot so be sure to invite friends over to share or be prepared to freeze some - it freezes great.
I know you're going to love it as much as we do!
Long Weekend Cornbread
1 cup butter or margarine melted (you can reduce this to 1/2 cup if you wish)
1 cup white sugar
4 eggs
1 15 ounce can cream style corn
4 oz. can of chopped green chili peppers
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup all purpose flour
1 cup yellow corn meal
4 tsp baking powder
1/2 tsp salt
Preheat oven to 300 degrees and grease a 9 x 13 baking pan.
In a large bowl beat together butter and sugar. Beat in eggs. Blend in cream style corn, chilies, and both cheeses.
In separate bowl mix together flour, corn meal, baking powder and salt. Add flour mixture to corn mixture and stir until mixed. Pour into prepared pan and bake 1 hour.
Serving this corn bread warm is heavenly. Allow it to cool at least 15 to 20 minutes before cutting into squares and removing from the pan.
Have a great weekend!
Linda
More Mexican Cooking Recipes at Cook Mexican Food
I used to buy those packages of cornbread mix and I thought they were good. But, then when I was looking for really "great" Mexican recipes for the Cook Mexican video, I came across a cornbread recipe so good that it makes every other cornbread I've ever tried seem tasteless by comparison.
Since the long weekend in May is a time when bbq's come out in earnest and the summer season begins (at least here in Canada) I wanted to share this cornbread recipe with you. It makes a lot so be sure to invite friends over to share or be prepared to freeze some - it freezes great.
I know you're going to love it as much as we do!
Long Weekend Cornbread
1 cup butter or margarine melted (you can reduce this to 1/2 cup if you wish)
1 cup white sugar
4 eggs
1 15 ounce can cream style corn
4 oz. can of chopped green chili peppers
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup all purpose flour
1 cup yellow corn meal
4 tsp baking powder
1/2 tsp salt
Preheat oven to 300 degrees and grease a 9 x 13 baking pan.
In a large bowl beat together butter and sugar. Beat in eggs. Blend in cream style corn, chilies, and both cheeses.
In separate bowl mix together flour, corn meal, baking powder and salt. Add flour mixture to corn mixture and stir until mixed. Pour into prepared pan and bake 1 hour.
Serving this corn bread warm is heavenly. Allow it to cool at least 15 to 20 minutes before cutting into squares and removing from the pan.
Have a great weekend!
Linda
More Mexican Cooking Recipes at Cook Mexican Food
Cornbread - The Perfect Side Dish for a BBQ Meal
Cornbread is one of my absolute favorite dishes to serve with a big rack of bbq ribs or juicy grilled chicken.
I used to buy those packages of cornbread mix and I thought they were good. But, then when I was looking for really "great" Mexican recipes for the Cook Mexican video, I came across a cornbread recipe so good that it makes every other cornbread I've ever tried seem tasteless by comparison.
Since the long weekend in May is a time when bbq's come out in earnest and the summer season begins (at least here in Canada) I wanted to share this cornbread recipe with you. It makes a lot so be sure to invite friends over to share or be prepared to freeze some - it freezes great.
I know you're going to love it as much as we do!
Long Weekend Cornbread
1 cup butter or margarine melted (you can reduce this to 1/2 cup if you wish)
1 cup white sugar
4 eggs
1 15 ounce can cream style corn
4 oz. can of chopped green chili peppers
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup all purpose flour
1 cup yellow corn meal
4 tsp baking powder
1/2 tsp salt
Preheat oven to 300 degrees and grease a 9 x 13 baking pan.
In a large bowl beat together butter and sugar. Beat in eggs. Blend in cream style corn, chilies, and both cheeses.
In separate bowl mix together flour, corn meal, baking powder and salt. Add flour mixture to corn mixture and stir until mixed. Pour into prepared pan and bake 1 hour.
Serving this corn bread warm is heavenly. Allow it to cool at least 15 to 20 minutes before cutting into squares and removing from the pan.
Have a great weekend!
Linda
More Mexican Cooking Recipes at Cook Mexican Food
I used to buy those packages of cornbread mix and I thought they were good. But, then when I was looking for really "great" Mexican recipes for the Cook Mexican video, I came across a cornbread recipe so good that it makes every other cornbread I've ever tried seem tasteless by comparison.
Since the long weekend in May is a time when bbq's come out in earnest and the summer season begins (at least here in Canada) I wanted to share this cornbread recipe with you. It makes a lot so be sure to invite friends over to share or be prepared to freeze some - it freezes great.
I know you're going to love it as much as we do!
Long Weekend Cornbread
1 cup butter or margarine melted (you can reduce this to 1/2 cup if you wish)
1 cup white sugar
4 eggs
1 15 ounce can cream style corn
4 oz. can of chopped green chili peppers
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup all purpose flour
1 cup yellow corn meal
4 tsp baking powder
1/2 tsp salt
Preheat oven to 300 degrees and grease a 9 x 13 baking pan.
In a large bowl beat together butter and sugar. Beat in eggs. Blend in cream style corn, chilies, and both cheeses.
In separate bowl mix together flour, corn meal, baking powder and salt. Add flour mixture to corn mixture and stir until mixed. Pour into prepared pan and bake 1 hour.
Serving this corn bread warm is heavenly. Allow it to cool at least 15 to 20 minutes before cutting into squares and removing from the pan.
Have a great weekend!
Linda
More Mexican Cooking Recipes at Cook Mexican Food
Take Along Chicken Empanadas
Since I've just agreed to take on a short term special project from my old employer, the next few weeks are going to be pretty busy. I'll start working on that project next week, so I still have this weekend free. I'm going to make up a batch of Chicken Empanadas for quick snacks and lunches.
These tasty pies are delicious little pastries of pure pleasure. They are amazing when you serve them hot from the oven with a little sour cream for dipping. Save any leftover empanadas (or make extra) for tasty bagged lunches. Kids love them and adults too!
Chicken Empanadas
1 1/2 pounds boneless chicken thighs*, cut into small bitesize pieces
2 1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives
1/2 cup seedless raisins
1 potato, cooked, peeled, chopped
Prepared pie crust dough (enough for about 4 pie crusts)
1 egg, beaten
Roll pie crust dough and make into 4" round shapes. You will need about 15 of these. Set them aside and cover with a very slightly damp cloth or plastic wrap to keep them from drying out.
Rub the chicken with ginger and garlic. In large nonstick frypan, place oil and heat to medium temperature.
Add chicken, onion and cilantro. Cook until chicken starts to brown then stir and allow to brown the other side of the chicken.
Sprinkle with salt and pepper. Add tomatoes and olives. Simmer, uncovered, until the liquid is absorbed, about 10 minutes.
Stir in the potato and raisins. Remove from heat and set aside for a few minutes to cool slightly.
Working with one pie crust round at a time, brush a tiny bit of water around the edge of the pastry with a pastry brush - just enough to moisten the edges (this will help them to stay sealed).
Place 1/4 cup of the chicken mixture onto one half of a pie crust round and turn over to make a half moon shape. Seal the edge by crimping with fork.
Brush tops with beaten egg and place on ungreased baking sheet.
Bake in 375 degree oven about 20 minutes until brown.
Makes 15 small empanades.
*Note: You can use chicken breasts for this recipe but the white meat just does not have the full flavor or texture of thighs)
Visit Cook Mexican Food Recipes Website for tons more Mexican recipes.
Enjoy!!!
Linda
These tasty pies are delicious little pastries of pure pleasure. They are amazing when you serve them hot from the oven with a little sour cream for dipping. Save any leftover empanadas (or make extra) for tasty bagged lunches. Kids love them and adults too!
Chicken Empanadas
1 1/2 pounds boneless chicken thighs*, cut into small bitesize pieces
2 1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives
1/2 cup seedless raisins
1 potato, cooked, peeled, chopped
Prepared pie crust dough (enough for about 4 pie crusts)
1 egg, beaten
Roll pie crust dough and make into 4" round shapes. You will need about 15 of these. Set them aside and cover with a very slightly damp cloth or plastic wrap to keep them from drying out.
Rub the chicken with ginger and garlic. In large nonstick frypan, place oil and heat to medium temperature.
Add chicken, onion and cilantro. Cook until chicken starts to brown then stir and allow to brown the other side of the chicken.
Sprinkle with salt and pepper. Add tomatoes and olives. Simmer, uncovered, until the liquid is absorbed, about 10 minutes.
Stir in the potato and raisins. Remove from heat and set aside for a few minutes to cool slightly.
Working with one pie crust round at a time, brush a tiny bit of water around the edge of the pastry with a pastry brush - just enough to moisten the edges (this will help them to stay sealed).
Place 1/4 cup of the chicken mixture onto one half of a pie crust round and turn over to make a half moon shape. Seal the edge by crimping with fork.
Brush tops with beaten egg and place on ungreased baking sheet.
Bake in 375 degree oven about 20 minutes until brown.
Makes 15 small empanades.
*Note: You can use chicken breasts for this recipe but the white meat just does not have the full flavor or texture of thighs)
Visit Cook Mexican Food Recipes Website for tons more Mexican recipes.
Enjoy!!!
Linda
Take Along Chicken Empanadas
Since I've just agreed to take on a short term special project from my old employer, the next few weeks are going to be pretty busy. I'll start working on that project next week, so I still have this weekend free. I'm going to make up a batch of Chicken Empanadas for quick snacks and lunches.
These tasty pies are delicious little pastries of pure pleasure. They are amazing when you serve them hot from the oven with a little sour cream for dipping. Save any leftover empanadas (or make extra) for tasty bagged lunches. Kids love them and adults too!
Chicken Empanadas
1 1/2 pounds boneless chicken thighs*, cut into small bitesize pieces
2 1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives
1/2 cup seedless raisins
1 potato, cooked, peeled, chopped
Prepared pie crust dough (enough for about 4 pie crusts)
1 egg, beaten
Roll pie crust dough and make into 4" round shapes. You will need about 15 of these. Set them aside and cover with a very slightly damp cloth or plastic wrap to keep them from drying out.
Rub the chicken with ginger and garlic. In large nonstick frypan, place oil and heat to medium temperature.
Add chicken, onion and cilantro. Cook until chicken starts to brown then stir and allow to brown the other side of the chicken.
Sprinkle with salt and pepper. Add tomatoes and olives. Simmer, uncovered, until the liquid is absorbed, about 10 minutes.
Stir in the potato and raisins. Remove from heat and set aside for a few minutes to cool slightly.
Working with one pie crust round at a time, brush a tiny bit of water around the edge of the pastry with a pastry brush - just enough to moisten the edges (this will help them to stay sealed).
Place 1/4 cup of the chicken mixture onto one half of a pie crust round and turn over to make a half moon shape. Seal the edge by crimping with fork.
Brush tops with beaten egg and place on ungreased baking sheet.
Bake in 375 degree oven about 20 minutes until brown.
Makes 15 small empanades.
*Note: You can use chicken breasts for this recipe but the white meat just does not have the full flavor or texture of thighs)
Visit Cook Mexican Food Recipes Website for tons more Mexican recipes.
Enjoy!!!
Linda
These tasty pies are delicious little pastries of pure pleasure. They are amazing when you serve them hot from the oven with a little sour cream for dipping. Save any leftover empanadas (or make extra) for tasty bagged lunches. Kids love them and adults too!
Chicken Empanadas
1 1/2 pounds boneless chicken thighs*, cut into small bitesize pieces
2 1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives
1/2 cup seedless raisins
1 potato, cooked, peeled, chopped
Prepared pie crust dough (enough for about 4 pie crusts)
1 egg, beaten
Roll pie crust dough and make into 4" round shapes. You will need about 15 of these. Set them aside and cover with a very slightly damp cloth or plastic wrap to keep them from drying out.
Rub the chicken with ginger and garlic. In large nonstick frypan, place oil and heat to medium temperature.
Add chicken, onion and cilantro. Cook until chicken starts to brown then stir and allow to brown the other side of the chicken.
Sprinkle with salt and pepper. Add tomatoes and olives. Simmer, uncovered, until the liquid is absorbed, about 10 minutes.
Stir in the potato and raisins. Remove from heat and set aside for a few minutes to cool slightly.
Working with one pie crust round at a time, brush a tiny bit of water around the edge of the pastry with a pastry brush - just enough to moisten the edges (this will help them to stay sealed).
Place 1/4 cup of the chicken mixture onto one half of a pie crust round and turn over to make a half moon shape. Seal the edge by crimping with fork.
Brush tops with beaten egg and place on ungreased baking sheet.
Bake in 375 degree oven about 20 minutes until brown.
Makes 15 small empanades.
*Note: You can use chicken breasts for this recipe but the white meat just does not have the full flavor or texture of thighs)
Visit Cook Mexican Food Recipes Website for tons more Mexican recipes.
Enjoy!!!
Linda
Substitute for Bitter Oranges and Seville Oranges in Mexican Cooking
What to do when you find a recipe that you want to try but you can't find the ingredients? Like the Seville Oranges called for in this recipe. They are often difficult to find outside Mexico.
Seville Oranges, also called Bitter Oranges, add a tangy citrus flavour that a regular orange just won't duplicate. By combining various citrus fruits, in the right proportions, you can come pretty close to the flavour of a tart Seville Orange.
This combination makes an excellent substitute for Seville Orange Juice. You get a little sweetness from the orange, a bit of tartness from the lemon and lime, and a little bitterness from the grapefruit.
Juice of 1 Orange
Juice of 1 Grapefruit
Juice of 1 Lemon
Juice of 1 Lime
Seville Pork Chops
6 thin lean pork chops
1/2 cup onion chopped
1/2 cup Seville orange juice
1 envelope or tsp. instant chicken broth
1 tsp. leaf marjoram, crumbled
1/4 tsp. lemon pepper
Salt to taste
Trim fat from chops. Heat a heavy skillet over medium-high heat and brown chops on each side.
Remove chops from skillet and set aside. Pour off all but 1 tablespoon pan drippings.
Saute onion until soft in same skillet; add Seville orange juice, instant chicken broth, marjoram, lemon pepper and salt to taste. Stir the sauce until smooth. Return chops to skillet and cover with a lid or aluminum foil.
Simmer for 30 minutes or until chops are tender.
Enjoy!
More Mexican Recipes at Cook Mexican Food Website
Seville Oranges, also called Bitter Oranges, add a tangy citrus flavour that a regular orange just won't duplicate. By combining various citrus fruits, in the right proportions, you can come pretty close to the flavour of a tart Seville Orange.
This combination makes an excellent substitute for Seville Orange Juice. You get a little sweetness from the orange, a bit of tartness from the lemon and lime, and a little bitterness from the grapefruit.
Juice of 1 Orange
Juice of 1 Grapefruit
Juice of 1 Lemon
Juice of 1 Lime
Seville Pork Chops
6 thin lean pork chops
1/2 cup onion chopped
1/2 cup Seville orange juice
1 envelope or tsp. instant chicken broth
1 tsp. leaf marjoram, crumbled
1/4 tsp. lemon pepper
Salt to taste
Trim fat from chops. Heat a heavy skillet over medium-high heat and brown chops on each side.
Remove chops from skillet and set aside. Pour off all but 1 tablespoon pan drippings.
Saute onion until soft in same skillet; add Seville orange juice, instant chicken broth, marjoram, lemon pepper and salt to taste. Stir the sauce until smooth. Return chops to skillet and cover with a lid or aluminum foil.
Simmer for 30 minutes or until chops are tender.
Enjoy!
More Mexican Recipes at Cook Mexican Food Website
Substitute for Bitter Oranges and Seville Oranges in Mexican Cooking
What to do when you find a recipe that you want to try but you can't find the ingredients? Like the Seville Oranges called for in this recipe. They are often difficult to find outside Mexico.
Seville Oranges, also called Bitter Oranges, add a tangy citrus flavour that a regular orange just won't duplicate. By combining various citrus fruits, in the right proportions, you can come pretty close to the flavour of a tart Seville Orange.
This combination makes an excellent substitute for Seville Orange Juice. You get a little sweetness from the orange, a bit of tartness from the lemon and lime, and a little bitterness from the grapefruit.
Juice of 1 Orange
Juice of 1 Grapefruit
Juice of 1 Lemon
Juice of 1 Lime
Seville Pork Chops
6 thin lean pork chops
1/2 cup onion chopped
1/2 cup Seville orange juice
1 envelope or tsp. instant chicken broth
1 tsp. leaf marjoram, crumbled
1/4 tsp. lemon pepper
Salt to taste
Trim fat from chops. Heat a heavy skillet over medium-high heat and brown chops on each side.
Remove chops from skillet and set aside. Pour off all but 1 tablespoon pan drippings.
Saute onion until soft in same skillet; add Seville orange juice, instant chicken broth, marjoram, lemon pepper and salt to taste. Stir the sauce until smooth. Return chops to skillet and cover with a lid or aluminum foil.
Simmer for 30 minutes or until chops are tender.
Enjoy!
More Mexican Recipes at Cook Mexican Food Website
Seville Oranges, also called Bitter Oranges, add a tangy citrus flavour that a regular orange just won't duplicate. By combining various citrus fruits, in the right proportions, you can come pretty close to the flavour of a tart Seville Orange.
This combination makes an excellent substitute for Seville Orange Juice. You get a little sweetness from the orange, a bit of tartness from the lemon and lime, and a little bitterness from the grapefruit.
Juice of 1 Orange
Juice of 1 Grapefruit
Juice of 1 Lemon
Juice of 1 Lime
Seville Pork Chops
6 thin lean pork chops
1/2 cup onion chopped
1/2 cup Seville orange juice
1 envelope or tsp. instant chicken broth
1 tsp. leaf marjoram, crumbled
1/4 tsp. lemon pepper
Salt to taste
Trim fat from chops. Heat a heavy skillet over medium-high heat and brown chops on each side.
Remove chops from skillet and set aside. Pour off all but 1 tablespoon pan drippings.
Saute onion until soft in same skillet; add Seville orange juice, instant chicken broth, marjoram, lemon pepper and salt to taste. Stir the sauce until smooth. Return chops to skillet and cover with a lid or aluminum foil.
Simmer for 30 minutes or until chops are tender.
Enjoy!
More Mexican Recipes at Cook Mexican Food Website
Mexican Cinnamon Crunch Desserts
One of the things I love about Mexican food is the crispy textures. I love tortilla chips; fried tortillas on top of tortilla soup; crispy tacos and the crunchy edges of a quesadilla.
I also love fresh fruit and whipped cream. So what could be better than a dessert recipe that combines that great crunch with fresh sweet fruit and cream? I'm thinking - not much!
I recently came across this recipe that combines crunch with sweet fruit - and here it is:
Mexican Cinnamon Crunch Desserts
2 Large Flour Tortillas
1 Tablespoon Water
1/2 tsp. Vanilla Extract
1/4 cup Sugar1 tsp. Cinnamon ground
2 cups Whipped Cream
1 cup fresh strawberries
3 fresh or canned Apricots sliced
1 Kiwi peeled, quartered and sliced
Preheat oven to 400 degrees F. Combine water and vanilla. Combine sugar and cinnamon.
Cut each tortilla into 8 triangles. Lightly coat both sides of tortilla with cooking spray. Lightly brush each side with water mixture and sprinkle each side with the cinnamon-sugar mixture.
Place on a wire rack and set rack onto a sheet pan. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Just before serving, top each with a dollop of whipped cream and arrange the strawberries, apricots and kiwi.
Enjoy!
More Mexican Food Recipes.
I also love fresh fruit and whipped cream. So what could be better than a dessert recipe that combines that great crunch with fresh sweet fruit and cream? I'm thinking - not much!
I recently came across this recipe that combines crunch with sweet fruit - and here it is:
Mexican Cinnamon Crunch Desserts
2 Large Flour Tortillas
1 Tablespoon Water
1/2 tsp. Vanilla Extract
1/4 cup Sugar1 tsp. Cinnamon ground
2 cups Whipped Cream
1 cup fresh strawberries
3 fresh or canned Apricots sliced
1 Kiwi peeled, quartered and sliced
Preheat oven to 400 degrees F. Combine water and vanilla. Combine sugar and cinnamon.
Cut each tortilla into 8 triangles. Lightly coat both sides of tortilla with cooking spray. Lightly brush each side with water mixture and sprinkle each side with the cinnamon-sugar mixture.
Place on a wire rack and set rack onto a sheet pan. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Just before serving, top each with a dollop of whipped cream and arrange the strawberries, apricots and kiwi.
Enjoy!
More Mexican Food Recipes.
Mexican Cinnamon Crunch Desserts
One of the things I love about Mexican food is the crispy textures. I love tortilla chips; fried tortillas on top of tortilla soup; crispy tacos and the crunchy edges of a quesadilla.
I also love fresh fruit and whipped cream. So what could be better than a dessert recipe that combines that great crunch with fresh sweet fruit and cream? I'm thinking - not much!
I recently came across this recipe that combines crunch with sweet fruit - and here it is:
Mexican Cinnamon Crunch Desserts
2 Large Flour Tortillas
1 Tablespoon Water
1/2 tsp. Vanilla Extract
1/4 cup Sugar1 tsp. Cinnamon ground
2 cups Whipped Cream
1 cup fresh strawberries
3 fresh or canned Apricots sliced
1 Kiwi peeled, quartered and sliced
Preheat oven to 400 degrees F. Combine water and vanilla. Combine sugar and cinnamon.
Cut each tortilla into 8 triangles. Lightly coat both sides of tortilla with cooking spray. Lightly brush each side with water mixture and sprinkle each side with the cinnamon-sugar mixture.
Place on a wire rack and set rack onto a sheet pan. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Just before serving, top each with a dollop of whipped cream and arrange the strawberries, apricots and kiwi.
Enjoy!
More Mexican Food Recipes.
I also love fresh fruit and whipped cream. So what could be better than a dessert recipe that combines that great crunch with fresh sweet fruit and cream? I'm thinking - not much!
I recently came across this recipe that combines crunch with sweet fruit - and here it is:
Mexican Cinnamon Crunch Desserts
2 Large Flour Tortillas
1 Tablespoon Water
1/2 tsp. Vanilla Extract
1/4 cup Sugar1 tsp. Cinnamon ground
2 cups Whipped Cream
1 cup fresh strawberries
3 fresh or canned Apricots sliced
1 Kiwi peeled, quartered and sliced
Preheat oven to 400 degrees F. Combine water and vanilla. Combine sugar and cinnamon.
Cut each tortilla into 8 triangles. Lightly coat both sides of tortilla with cooking spray. Lightly brush each side with water mixture and sprinkle each side with the cinnamon-sugar mixture.
Place on a wire rack and set rack onto a sheet pan. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Just before serving, top each with a dollop of whipped cream and arrange the strawberries, apricots and kiwi.
Enjoy!
More Mexican Food Recipes.
