Showing posts with label Mexican Food. Show all posts
Showing posts with label Mexican Food. Show all posts

Wednesday, October 17, 2012


My darling friend, Ashley, brought me a jar of her pumpkin ginger soup and tomatillo salsa. Both were excellent so I knew you would want the recipes.  The pumpkin soup had a nice burn from the ginger and although the twins next door (they are now nine years old!) didn't try the soup, they loved the salsa.

1 tablespoon butter
1 tablespoon peeled and diced fresh ginger
1/4 cup diced carrots
1/4 cup diced celery
1/2 cup diced onion
1 1/2 cups pumpkin puree
3 1/2 cups vegetable stock
Salt and freshly ground pepper to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/4 cup raw, hulled pepitas (pumpkin seeds)

In a medium saucepan, heat butter over medium-high heat.  Add ginger, carrots, celery, onion, and saute until vegetables begin to soften, stirring frequently, about 5 minutes.  Add pumpkin and stir well.  Add vegetable stock and bring to a boil.  Add salt, pepper, cinnamon, and cayenne.  Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes.

Transfer to a blender or food processor and puree the mixture until smooth.  Strain the soup back into the saucepan and add the cream.  Keep warm.

Put the raw pepitas in a medium non-stick skillet and toast over medium-high heat, stirring until the seeds are fragrant, light brown, and begin to pop, about 3 minutes.

To serve, ladle the warm soup into serving bowls and garnish with toasted pepitas.

2 jalapeno chiles, seeded and diced
3 cloves garlic, finely chopped
1/2 cup finely chopped red onion
8 tomatillos, husked and diced
1 cup diced red, yellow, or orange bell pepper
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
Salt and freshly ground pepper to taste

To prepare the salsa, combine all the ingredients in a non-reactive bowl.  Let stand at least 1 hour and not more than 3 hours before serving to allow flavors to blend.  That's it!

Both recipes are from Seasonal Southwest Cooking by Barbara Pool Fenzl.

Monday, January 18, 2010


When my friend, Ashley, told me about a quesadilla recipe with goat cheese and corn, I perked up. I love both ingredients (really, who doesn't?) and quickly hunted down the recipe in my stack of Cooking Light magazines.

Ashley added grilled chicken so I did the same. I made two, one with chicken and one without, splitting each with my sister, Tammy.

I grilled the chicken first (with a little blood orange infused olive oil from Queen Creek Olive Mill).

For the first round I grilled the tortillas in the same pan I grilled the chicken. The recipe said to use a non-stick pan but I wasn't inclined to dirty up another pan (I'm sure you would do the same). But it was a mess when I flipped over the quesadilla stuffed with chicken (no picture, too gruesome).

I liked the combination of all the ingredients plus the chicken, but preferred the quesadilla without the chicken. The mixture of the goat cheese, corn, and tomatillo sauce is so good it doesn't need to be dressed up.

So the following day I made two more quesadillas and served grilled chicken on the side. Perfect. Beans or rice would have been great, too.

Since we don't use a lot of tomatillo sauce I bought a small can of Herdez salsa verde sauce (about 50 cents) and added 1/2 teaspoon of sugar since tomatillo sauce is generally sweet. Really good.

Note: this quesadilla is five points on Weight Watchers.

1 cup fresh corn kernels (about 1 large ear)
2/3 cup (5 ounces) goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onions (about 1 green onion)
10 tablespoon bottled salsa verde, divided
Cooking spray

1. Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.

Nutritional Information
Fat:8.9g (sat 5.2g,mono 1.8g,poly 0.9g)

Sunday, December 27, 2009


My sisters and I have been loving these delicious enchiladas since we were kids. This is one of my three favorite foods my cute Mom made during my childhood: Enchiladas, Meat Loaf, and Lemon Cake. Just recently I finally recreated my Mom's meat loaf. Sometime I will share the recipe (super easy) but probably won't post a picture since it is not appealing to look at--but it warms the soul.

Our Mom picked up this recipe from AJ Bayless, a local grocery store in Phoenix that no longer exists. I still have a copy of the recipe card, "Nancy Parker Recipes", probably from the 1960's.

I made these for Christmas day dinner along with the refried beans (see recipe below) and Mock Fried Ice Cream (soon to be posted). In the past, I have skipped dipping the tortillas in the oil and instead of rolling the tortillas I have torn them into pieces and layered them. Not near as good as following the recipe.

So, this Christmas day I dipped the tortillas in oil and rolled them tightly--so good. Even my nephew, Connor, had two helpings, which warmed my little heart.

I baked 18 enchildas, 12 in a 9 x 13 baking dish and 6 in the dish pictured above. I stretched the sauce by adding extra tomato juice and water, and a bit more beef.

Mom's Beef Enchiladas
1/4 cup oil
1/2 cup flour
1 20 oz can tomato juice
1/2 can water (10 oz.)
3-5 garlic cloves, crushed
Pinch of oregano and cumin
2-3 Tablespoons chili powder
1/2 teaspoon salt

1 lb ground beef
1 chopped onion
12 corn tortillas
Canola oil (for cooking tortillas)
1/2 teaspoon salt
1 lb shredded cheese (I use sharp cheddar)
1 4 oz can sliced black olives
12 whole black olives

To make the sauce:
In a saucepan over medium-low heat, combine the canola oil and flour, whisk together and allow to bubble for one minute. Pour in the tomato juice and water, stir. Add the crushed garlic and remainder of spices. Simmer for 15-20 minutes.

To make the filling:
Brown beef and onion in skillet, add salt. Lightly fry the tortillas in hot oil to to soften (do not crisp). Lay tortillas between paper towels to absorb oil.

Preheat the oven to 400 degrees. Spread one cup of the sauce in the bottom of a 9 x 13 baking dish. Place a portion of meat filling, grated cheese, and sliced olives in the center of a tortilla, roll, and hold together with a toothpick and olive (add the olives to toothpicks to more easily spot the toothpick and prevent choking). Place the rolled, filled tortilla in the baking dish repeating procedure laying enchiladas side by side. Pour sauce over enchiladas, top with grated cheese. Bake for 20 minutes or until cheese melts.

Super easy refried beans--and delicious.

2 lb. pinto beans (or 3 15 oz. cans)
1/2 cup oil (I used 1/4 cup)
3 Mexican sausages (I used chorizo)
1 Tablespoon flour
Cook beans until soft. In a separate skillet add oil and cook the sausage and flour for 1 to 2 minutes. Add beans to mixture and mash with a potato masher. Add cheese on top.
This recipe came from My Favorite Things by Elizabeth Banks.

Sunday, November 15, 2009


My sister, Tammy, made this salsa (recipe from our fabulous neighbor, Jody). Yes, you read that correctly. TAMMY made something! And it was so delicious. Enjoy!

1 can corn, drained

1 can black beans, drained

1 bunch cilantro, chopped

2 tomatoes, diced

3 green onions, diced

2 avocados, chopped

3 Tbsp red wine vinegar

2 tsp. garlic salt

2 tsp. hot sauce

2 Tbsp olive oil

1 lime

Combine the first 6 ingredients, set aside. Mix vinegar, garlic salt, hot sauce, and olive oil. Pour mixture over vegetables. Squeeze lime over the top. Refrigerate for a few hours.

Friday, February 6, 2009


Believe it or not I did make a Super Bowl dinner. Mostly for my brother-in-law, Steve. We had sweet pork tacos, pinto beans, salad, and a delicious coconut cake made by my sister, Lori (recipe to come).

For the tacos, I cooked a pork tenderloin in a cast iron pot for six hours. Everyone loved the tacos. And thanks to Jana, we had those really good uncooked flour tortillas you can get at Costco. You just place the tortilla in a nonstick pan and heat on both sides until browned--excellent.

3 lbs pork tenderloin
1 can tomato sauce
1 can El Pato tomato sauce (mexican hot sauce, yellow can)
1 cup brown sugar
The above ingredients went in to my 5 quart cast iron pot and into the oven at the following adjusted temperatures: 375 degrees for 30 minutes, 350 degrees for one hour, 300 degrees for one hour, and 200 degrees for 3 1/2 hours. It was perfect. I needed to keep adjusting the times since I was at church for 3 hours so I finished off the dish at the 200 degree mark.

1 can refried beans
1 can pinto beans
garlic powder
hot sauce or salsa

Mix the above ingredients in a saucepan and simmer for 20 minutes.

Wednesday, December 10, 2008

MEXICAN CHICKEN SOUP - Barefoot Contessa

Ina Garten came through again. I had lots of carrots and onions on hand and wanted to make soup. I found a good, spicy recipe in her book, Barefoot Contessa at Home, for Mexican Chicken Soup. Of course you can make it mild, medium, or spicy depending on how many jalapenos you add. This was very good soup and I would make it again. I think it would freeze well, too. Also, since we don't love cilantro I left it out.


4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.