Mexican Street Corn

Let’s give your summer Corn a “lift” from the boring melted butter and use mayonnaise with Mexican seasonings, instead !!!! I had 5 ears but picked the 3 best and this is what I used for 3 ears

INGREDIENTS :

• 3 ears of corn
• 1/4 c of Avocado Oil ( or whatever oil you have on hand
• 1/2 c mayonnaise (Hellmann’s or Best West NOT Miracle Whip!)
• 1 TBS Chili Powder
• 1 Jalapeño, seeded and minced ( If a Gringo, leave out)
• 1/2 c  Cojeta cheese or Feta…no big difference, crumbled
• I used seasoned Salt…just look at your spices and be adventurous!

DIRECTIONS: LIGHT THE Bar-B-Que

 

Remove corn from husk and I picked the best 3 and made sure they were clean

Take oil and brush over each ear of corn

Set in pan or directly on fire on high heat and roast turning frequently so it does not burn. About 15-20 minutes.

Mix together your ingredients into the mayonnaise

Start getting excited !!!

After Corn is grilled, lather them with the Mayonaise mix

Then top with the cheese, minced jalapeños and cilantro and enjoy each and EVERY morsel !!!!

Finger Licking, GOOD !!!

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Strawberry Avocado Salsa

 

INGREDIENTS:

• 16oz pkg of fresh strawberries cut into small pieces
• 1 lg Avocado cut into small pieces
• 1 jalapeño seeded and minced
• 1/2 red onion, finely diced
• 1 lime, juice and the zest
• Handful of chopped cilantro
• Salt & Pepper

DIRECTIONS:

1. go gather EVERYTHING and chop, mince and measure!!
2. Take the jalapeño, red onion and lime with zest, put all into a bowl and mix…then put aside for a few minutes
3. Now add the rest of the ingredients into the bowl, and mix “gently”…you do NO want to make the avocado mushy !!
4. put it in the fridge to chill thentke out and serve with Taco,s, on top of chicken, or fish, or pork or as a Salsa with chips.  The possibilities are endless!!! ENJOY and thank you Elaine for Eating for the inspiration!! 
   

   

Posole (Mexican Pork Stew)

Posole is like a marriage of chili & gumbo…and the longer you let it sit, the better it tastes!

INGREDIENTS:

• 2 lbs of pork or chicken (I used left over pork tenderloin) but pork shoulder or pork roast is less expensive and more favorable
• 2- 10 oz cans diced tomatoes with green chilies (Rotel is what I used)
• 2- 28 oz cans of white or yellow hominy, drained and separated in half
• 2 -14.5 oz cans of chicken broth
• 2- 10 oz cans of red enchilada sauce
• 1 TBS vegetable oil
• 1 cup onion, chopped (1 medium onion is about a cup)
• 2 TBS minced garlic (from the jar is the easiest)
• 1 TBS Chili powder
• 1-2 tsp Ancho Chili Powder (gives it a smokey taste)
• 1-2 TBS ground cumin ( I like more)
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1 C fresh cilantro leaves, chopped…(or more if you LOVE cilantro)
• lots of sliced lime wedges ( 1 lime cut into 8ths)

DIRECTIONS: GO GATHER ALL YOUR INGREDIENTS, open cans, cut up, measure etc. then start!!

1. Take whatever pork you have chosen, trim the fat and cut into 1/2 inch cubes. Brown in oil over medium heat then remove from heat and put aside in a bowl
2. Add some oil to pan and now saute onions until tender…about 3-4 mins
3. Now put meat, onions and garlic into stew pot (I used my slow cooker) and add the tomatoes, the 2 cans of enchilada sauce, all the seasonings and 1 1/2 cans of chicken broth and 1/2 (or 1 can of the hominy, saving the other can that was drained…or eyeball it!)
4. Now put slow cooker on for 2 hours and let the smell permeate throughout your house…or, you can put it in a stew pot and bring it to a boil, then reduce the heat and simmer for 30 mins until the meat is tender.  Just depends in what kind of rush you are in!!!
5. Take the other can of hominy (that was drained) and add it to a food processor and blend it till it is pureed.  Add the other 1/2 c of chicken broth at the same time. This pureed hominy thickens the stew.
6. If you are using the slow cooker, take the lid off and after an hour, add the pureed AND the whole hominy to your pot and let cook for the last hour.
7. Finally, when it is ready, take out and serve into bowls…add as much cilantro that you would like, some cheese if you so desire, and then squeeze the lime on top and PHEW…it is worth the work!

Thank you starman5 for the inspiration on making this.  What a hit and a new FAVORITE!!!

Cilantro & Lime Fish Tacos

Cilantro and Lime Fish Tacos  by Closet Cooking

Fresh, healthy and tasty cilantro and lime marinated grilled fish tacos.
Servings: makes 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40minutesIngredients

• 1 pound white fish such as tilapia, cod, etc.
• 1 tablespoon oil
• 1 lime, juice and zest
• 1 jalapeno, finely diced
• 1 clove garlic, chopped
• 1 green onion, finely sliced
• 1 handful cilantro, chopped
• 1/2 teaspoon cumin, toasted and ground
• salt and pepper to taste
• 8 (4 inch) corn tortillas or flour tortillas
• 1 batch tomatillo pico de gallo
• 3 cups cabbage, shredded
• 1 batch cilantro lime crema – see below
• 2 large avocados, sliced

Directions

1. Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.

Put marinaded fish on aluminum “boat” and cook on preheated 400 degree grill or oven and cook 5-8 mins or until fish “flakes” off when separated with fork. **When I grilled this I did NOT flip it over**

1. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.

Here is the finished product, ready to be brought in and be the main attraction of the fish taco!

 

1. Flake the fish and serve in tortillas garnished with your favorite toppings.

Here it is….ready to go! Dig In!!! I used a flour tortilla that I heated in a hot pan on both side, spread the sour cream sauce all over then added cole slaw ( from bag in the salad isle) , then sliced Avocado, next the fish and then topped with the tomatillo pico de gallo salsa and then more sour cream !!

Cilantro and Lime Sour Cream

Crema filled with the freshness and brightness of summer; the perfect garnish for fish tacos.
Servings: makes 1/2 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients for Sour Cream with fresh herbs

• 1/2 cup crema or sour cream
• 1 green onion, sliced
• 1 handful cilantro
• 1/2 lime, juice and zest
• 1/2 jalapeno pepper, seeded and diced (optional)

Directions

1. Puree everything in a food processor.

A fresh and mild tomatillo salsa.
Servings: makes 2 cups

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients for Tomatillo Pico de Gallo from Closet Cooking

• 2 cups tomatillos, seeded and diced
• 1/4 cup onion, diced
• 1 clove garlic, chopped
• 1 jalapeno, seeded and diced
• 1 lime, juice
• 1 handful cilantro, chopped
• 1/4 teaspoon cumin, toasted and ground
• salt and pepper to taste

Directions

1. Mix everything and refrigerate 30 minutes.

Closet Cooking is one of my FAVORITE sites to get recipes!!!!

Jicama Salad so Simple

A root vegetable that looks like a potato but has the sweetness of an apple. Used primarily in Mexican Dishes

Jicama is a root vegetable that looks like a potato and taste like an apple!!! It is used, primarily, in Mexican recipes, salads or as a side dish.  I used it as a simple side dish…with “simple” being the active word!!

Clean, cut off the ends, cut in half and peel.

Once cut, then slice 1/4 inch and then julienne

Add 1/2 medium onion, thinly sliced

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Take out of fridge, stir and plate!! VOILA!!!

Nacho’s Grande Ole’

Nacho’s made easy!

INGREDIENTS:

• Tortilla Chips 1/2 bag)
• 1 cup Grated Monterey Jack Cheese, Cheddar Cheese…or any other cheese you want to use, GRATED
• 2 Roma Tomatoes, seeded & diced
• 1/2 can Black beans drained (I used leftover)
• 1/2 med red onion, thinly sliced
• 1 large Avocado, diced
• 1 thinly sliced Jalapeno (optional to your taste buds!)
• Chopped lettuce
• 1/2- 4oz can of chopped green chilies (again, optional for you gringo’s)
• Coarsley chopped Cilantro
• Sour Cream
• Tomatilla Sauce or Salsa…whatever you prefer
• Mexican Cheese (looks like feta)

DIRECTIONS

1. Spread chips on large plate that can fit in microowave
2. Put grated cheese all around, and under chips..
3. Put black beans, intermittently on top of cheese
4. Zap in Microwave for about 30 seconds until cheese is semi melted
5. Top with Avocado’s, lettuce, tomatoes, jalapeno, chilies, onions….you name it, put it on top!
6. Then some sour cream
7. Little Mexican Cheese, crumbled
8. Then, My favorite…Tomatilla sauce or whatever sauce you like then Cilantro!!

Afterall, this is ALL about YOU!!!!!

Tomatilla Sauce

INGREDIENTS:

• 6 tomatillas
• 1 jalapeno
• 1 garlic clove, whole
• 1/4 c chopped onion
• salt
• 1/2 c water
• ***sugar if it is too hot for you****

DIRECTIONS:

1. Get a blender or food processor and put aside

Put 6 Tomatilla & 1 Jalapeno into pot of water. Cook for 20 minutes of until Tomatillas have lightened in color.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once done, taste it. If it is too hot add some sugar to it and blend again. Then put into bowl and enjoy!!!

Now seriously, FOLKS….how simple is that???????

Chicken Enchilada a la Lupita

INGREDIENTS:

• A whole chicken, cooked or rotisserie cooked chicken, skin removed and shredded and put in bowl
• 4 roma tomatoes, 3 sliced and 1 diced
• 1 onion sliced thinly and separated BUT chop 1/4 c to put in with cooked shredded chicken & diced tomatoes.
• 1 lb Monterey Jack Cheese, shredded and put aside
• 1/2 head of lettuce, chopped
• 1 avocado sliced
• 12 corn tortillas
• 1/4 c oil
• Homemade Enchilada Sauce (see blog under Enchilada Sauce) or 2 -14 oz cans of red enchilada Sauce
• 1- 8 oz container sour cream
• Mexican Cheese (Like Feta Cheese)
• 9×13 greased glass pan

DIRECTIONS:

1. Preheat oven at 325 degrees
2. Gather ALL your ingredients. Slice, dice, shred & chop and put aside
3. Have your Enchilada Sauce made (see blog for EASY recipe) or put 2 cans into pan & heat.

1. Take diced tomato & 1/4c of minced onion into pan with 1 TBS oil and saute.  Then add 3 cups of shredded chicken and mix

1. Put 1/4 c of oil into another saute pan, and heat.  take corn tortilla, one by one and cook about 30 seconds on each side then put on paper towel and drain.  Continue with all 12 tortillas.
2. Now take the cooked tortillas and with a tong, dip into the enchilada sauce on BOTH sides then take some of the chicken mixture and put on edge of tortilla and then roll “snugly” and put into greased 9×13 pan.

1. Next, cover each one lightly with Sour Cream

1. Then cover with shredded Monterey Jack Cheese

1. Next layer with sliced tomatoes & sliced onions

1. Add sliced Avocado & dollops of sour cream on top 

1. Add more shredded Monterey Jack Cheese and put into 325 degree oven until cheese has melted…about 20 mins

1. When cheese has melted, take out.  To plate, put 2 enchilada’s on plate.  Top with shredded lettuce, sour cream and drizzle enchilada sauce on top.  I added more avocado’s and sliced tomato and even some Tomatilla Sauce that I made.  Then topped the whole plate with the Mexican Cheese that looks like Feta Cheese!! It’s totally up to you!!! Remember, I am giving you the guide and then you can do whatever you want after that!!! Voila!!!

And MOST IMPORTANT….don’t forget the Cerveza’s!!!

Paella Grande!!

Paella is a Spanish dish of saffron rice and shellfish….to me, it’s like the Chinese version of  House Fried Rice.  You have your shrimp, chicken, pork, scallops and even some lobster.  Then you can add some chorizo or hot italian sausage for spice.  Next you add vegies like red or orange peppers, green peas, carrots….whatever brings color to the dish.  The possibilities are endless.  And then there is the rice…either a short grain Spanish rice or an Aborio rice that you would use in a risotto.  Once all this is gathered, then there is the paella pan that it is all cooked in….and the results are awesome!!!  It may seem like a LOT of work, but if you are organized…and have everything all chopped & measured and ready to go…it’s a breeze!!!

Ingredients

• Spice Mix for chicken, recipe follows
• 1 (3-pound) frying chicken, (or I used 4 thighs and cut the bone out) and then cut into 10 pieces and covered in Spice Mix then refrigerated of 1 hr
• 1/4 cup extra-virgin olive oil

• 2 Spanish chorizo sausages, or4  Hot Italian Sausage, something to add “spice”, thickly sliced
• Kosher salt and freshly ground pepper
• 1 Spanish onion, (or Red Bermuda onion) diced
• 1 red or orange or yellow pepper, thinly sliced (you choose the color!!)
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, crushed
• Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
• 1 (15-ounce) can whole tomatoes, drained and hand-crushed
• 1.5 cups short grain Spanish rice or Arborio rice
• 4 cups chicken broth, warm
• Generous pinch saffron threads (and put into chicken broth and let simmer there)
• 1 pound jumbo shrimp, peeled and de-veined
• 1/2 cup sweet peas, frozen and thawed
• Lemon wedges, for serving

Now go and get EVERYTHING ….measure, chop &  put in dishes so that EVERYTHING is ready to go once you heat up that Paella pan with oil!!

Special equipment:

• Large paella pan or wide shallow skillet

Directions

1. Rub the spice mix all over the chicken and jumbo shrimp and marinate  for 1 hour in the refrigerator.
2. Heat oil in a paella pan over medium-high heat. Saute the Chorizo or Hot Italian Sausage until browned, remove and put aside.
3. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and put aside.
4. Add the shrimp and cook 1 min on each side and remove from pan and put aside

In the same pan, add some veg oil (2 tbs) and the garlic…then start sauteing the onions, red pepper, carrot, celery, garlic, and parsley( I even added some asparagus that I chopped up) . Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in chicken broth with saffron and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, shrimp.  Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 40-45 minutes.  When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with the thawed peas, parsley and lemon wedges.

Spice Mix for chicken:

• 1 tablespoon sweet paprika
• 2 teaspoons dried oregano
• Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken & shrimp & marinate for 1 hour, covered

This recipe can feed 8-9  people and takes about 1 hour to cook.

****Thank you Tyler Florence for your recipe*****

 

Buffalo Jalapeno Poppers

Buffalo Jalapeno Poppers

Makes 40 (you can freeze them too!)

INGREDIENTS:

• 20 Jalapeno peppers
• 8 oz lite cream cheese, room temperature
• 4 TBS Blue or Gorgonzola cheese, crumbled
• 2 c Mexican 4 cheese shredded blend OR your own favorite cheese, shredded
• 1 cup finely diced  cooked chicken
• ½ cup Ranch dressing from the bottle
• 4 pieces of cooked bacon, chopped
• ¼ cup or more, depending on your “heat” tolerance!  I used Frank’s Buffalo Sauce

**** Now go and find some gloves and if possible, a grapefruit spoon with the ridges on the side, you will need both….especially the gloves!!!!!!*****

DIRECTIONS:  Pre HEAT Oven to 325 Degrees

1. Split the peppers in half, even the stems if possible.  Remove ribs & seeds using both gloves AND the grapefruit  spoon to take out the ribs & seeds and discard.
2. 2.      Mix the softened cream cheese AND the blue cheese crumbles until blended.  Once blended, ADD the rest of the ingredients and blend well.  Be sure to taste to make sure it’s not too hot, or if it is not hot enough!!!

Now, “lightly” grease a 10 x 15 baking pan.

With a spoon, fill pepper halves and place on pan.  Bake at 325 degrees for 30 minutes

TO FREEZE:

• Place on a cookie sheet & cover with foil then put in freezer until hard.  Once frozen,  package in single layers in a plastic freezer container.

TO EAT:

• Place on a cookie sheet & bake @ 325 for 20-25 mins or until hot all the way through, golden brown & crisp!! Then enjoy again!!!