Irresistible Recipes - Home Cooking

Mexican Cuisine

2008-03-10T14:00:00.000-07:00

Hello again,
I am not sure how most people in the world feel about Mexican Food but I for one just love it. In fact it is one of my favorite genre of foods out there today. I live in California and here it is a very popular food as we have many Native Mexicans here.

I have been to several places in Mexico and have had "The Best of the Best." One of my favorite meals is "Chili Verde." But it is very hard to find a good Chili Verde plate or burrito in California. The dish is made several different ways from state to state in Mexico and when those recipes hit the USA they, in most cases, become Americanized.

Michoacán Mexico, hands down has the best Chili Verde and Carnitas. I love this city and all it's culture. A must visit if you haven't been there.

A few good cookbooks to check out on Mexican Cuisine:

1,000 Mexican Recipes:

Mexican cooking is made wonderfully accessible with this comprehensive yet personal cookbook. Offering 1,000 recipes for traditional fare from all the regions of Mexico, as well as dishes inspired by the nueva cocina of today's top Mexican chefs, this cookbook covers what home cooks need and want to know about Mexican cooking. Throughout, the author shares the cultural and culinary heritage of the people and the food of Mexico from her perspective as a traveler and impassioned enthusiast of the country.

Home cooks will delight in the mouthwatering recipes such as Corn with Chipotle Butter, Chicken Quesadillas, Pork Chops with Poblano Chile sauce, and Mexican Coffee Flan. There are two dozen kinds of salsa and more than 45 delicious chicken dishes, plus much more–enough exciting choices to fill weeknight dinner and special occasion menus for years!

Readers will find inspiration in the 15 suggested menus–including one for a full-scale fiesta. The book demystifies specialty ingredients and techniques, offers convenient substitutions and shortcuts, and provides a list of sources for Mexican ingredients. It's a fascinating tour of Mexico–one home cooks
won't want to be without!

The New Complete Book
Of Mexican Cooking:

In this totally revised new edition, Latin American food authority Elisabeth Lambert Ortiz presents more than 300 recipes (nearly 60 never before published) that bring the colorful tapestry of this popular cuisine
to your kitchen. She illustrates how familiar items like peppers, avocados, cilantro, pumpkin and beans are transformed with original and unexpected combinations to give us the memorable flavors of Mexican dishes—some dating back to the time of Montezuma's court—such as Mole Poblano de Gaujolote, an extraordinary mixture of various dried peppers, nuts, herbs, spices and a little bitter chocolate. In lively new headnotes for each recipe, Ortiz explores the the fascinating history of this ancient cuisine and gives the reader a vivid glimpse of life in Mexico, as she shares her recipes, her experiences and her vast knowledge of Mexico's culture.

Cookbooks promising quick meals put to test

2008-03-05T22:40:00.000-08:00

Most recipes go from page to table in just 30 minutes

By Janet K. Keeler and Laura Reiley
St. Petersburg Times

Published on Wednesday, Mar 05, 2008

Thirty minutes. There's something magical about that number and preparing dinner. Anything less and we might as well be racing through the drive-through. Anything more and, well, we call for takeout.

Rachael Ray did not invent the 30-minute meal, but she built a multimillion-dollar empire on the notion that a good meal is no more than 1,800 seconds away. Hundreds of cookbooks promise half-hour meals.

They promise, but do they deliver?

To find out, we put four cookbooks to the test and in general were pleased with the results. Ground rules were simple: The only work that could be done to prepare was reading the recipe and shopping. With timers set for 30 minutes, we began chopping, peeling, measuring and cooking.

Three of the four books passed and one failed, though only in the time category. The recipe from Ray's Just in Time came in at about 45 minutes. And we were a panting mess from the overzealous recipe. But with time expectations dialed back, Florentine Mac and Cheese with Roasted Chicken Sausage Meatballs is worth the effort.

Some of the cookbooks required us to come up with accompaniments to make a complete meal. We took points off for no suggestions.

What became clear as we perused the cookbooks and then prepared the recipes was that with planning and a well-stocked pantry, a home-cooked meal is doable in short order.

But everybody needs a little inspiration. These books provided that.

• Just in Time: All New 30-Minute Meals Plus Super-Fast 15-Minute Meals and Slow-It-Down 60-Minute Meals, by Rachael Ray (Potter, 2007, $19.95).

In her 19th book, Rachael Ray offers tick-tock recipes for more and less than 30 minutes, too, but you'll have to be a speed demon to get them done in that amount of time.

Ray fancies close-to-scratch cooking, so there aren't many convenience items. You'll get rave reviews from the dishes you make — her recipes are well-tested and dependable — but be prepared to wash a lot of pots and pans afterward.

FLORENTINE MAC AND CHEESE
AND ROAST CHICKEN
SAUSAGE MEATBALLS
Salt
1 lb. cavatappi (or other short, hollow pasta, such as petite penne)
11/2 lbs. ground chicken
Black pepper
2 to 3 fresh rosemary sprigs, stripped and finely chopped
2 tsp. fennel seeds
3 garlic cloves, grated
1 tsp. red pepper flakes
1 cup ricotta cheese
11/2 cups grated Parmigiano-Reggiano cheese
1 egg
1/2 to 3/4 cup bread crumbs
3 tbsp. extra-virgin olive oil
3 tbsp. butter
2 tbsp. all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 tsp. grated nutmeg
2 (10-oz.) boxes chopped frozen spinach, thawed and squeezed dry

Preheat oven to 450 degrees. Place a large pot of salted water on to boil. When it boils, cook the pasta al dente according to package instructions.

While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano, the egg and the bread crumbs. If the mixture is too wet, add another handful of bread crumbs. Form 8 large balls, 3 to 4 inches in diameter.

Lightly coat a baking sheet with olive oil and place the meatballs on the sheet and sprinkle with olive oil. Roast for 17 to 18 minutes, or until the juices run clear. (The time might be more like 20.)

While the meatballs roast, melt the butter in a medium sauce pot over medium heat. Whisk in the flour, cook for 1 minute, then whisk in the stock and milk. Season with salt, pepper and nutmeg and cook for 5 to 6 minutes to thicken. Stir in the remaining cup of grated Parmigiano and reduce the heat to the lowest setting.

Add the spinach to the white sauce, separating the clumps. Mix thoroughly.

Drain the pasta and place in a large bowl. Pour the spinach sauce over the pasta and toss to combine.

Adjust the seasonings. Serve the Florentine Mac and Cheese topped with 2 meatballs per serving.

Serves 4.

Time it took: 45 minutes.

What worked: The recipe. We followed it nearly to the letter (we used all but about 2 cups of the cooked pasta and added cheese to the sauce) and the dish was delicious. Plus, it's a one-dish meal.

What didn't work: Even an experienced cook will have trouble making this in 30 minutes. The large meatballs took 20 minutes to roast, plus there are some time-consuming steps that could be shortened. (Grate the garlic cloves? Whack 'em to remove the peel and run them through the press.) Give yourself an hour and you'll enjoy the meal rather than racing to the table out of breath.
•
• Fast & Fit: 150 Quick & Healthy Everyday Recipes Ready in Just 30 Minutes or Less by Ellen Haas (Heatherleigh Press, 2007, $16.95).

Don't judge this book by its pages. Despite including recipes from Alice Waters, Charlie Trotter, Eric Ripert and Gale Gand, Fast & Fit is so lackluster-looking that it appears unfinished.

Plus, the 30-minute claim on the front is misleading. Yes, many recipes can be made in half an hour, but one dish does not a meal make. Full meal suggestions in the back include preparation time, and most are 40 minutes or more.

On the plus side, this is a good cookbook for beginners, especially those who want to cook more healthfully. The solid recipes represent a variety of cuisines.

SHRIMP WITH CANNELLINI
BEANS AND ROSEMARY
11/2 tbsp. extra-virgin olive oil
1 clove garlic, minced
3 tbsp. chopped fresh, flat-leaf parsley
2 tsp. chopped fresh rosemary or sage
1 lb. peeled shrimp
2 cups canned cannellini beans, drained and rinsed
Salt and freshly ground pepper to taste
1/2 cup low-sodium chicken broth, fish broth or bottled clam broth

Heat 1 tablespoon olive oil in a large nonstick skillet. Add the garlic, 2 tablespoons of the parsley and the rosemary.

Cook over medium heat until fragrant but not brown, about 1 minute.

Stir in the shrimp, beans, salt and pepper. Cook for 2 minutes. Add the broth and simmer until the shrimp are firm, pink and cooked, 2 to 3 minutes more.

Correct the seasoning, adding salt and pepper to taste. Drizzle remaining olive oil over shrimp and beans, sprinkle with the remaining parsley and serve immediately.

Serves 2 to 3.

CHICKEN BREAST WITH SPICY
ZUCCHINI AND SNAP PEAS
2 large boneless, skinless chicken breasts
4 tbsp. extra-virgin olive oil
Salt and pepper
1 cup snap peas, trimmed
6 tbsp. water
1/2 red onion, thinly sliced
1/2 medium zucchini, quartered lengthwise, then cut crosswise into 1/4-inch-thick slices
1 ripe plum tomato, diced
1/8 tsp. togarashi (or cayenne, see note)
Juice of 1/2 lemon

Preheat oven to 300 degrees. Pound the chicken breasts with a meat mallet to flatten slightly. Heat 2 tablespoons olive oil over medium-high heat in a nonstick saute pan. Season chicken on both sides, add to the pan and gently brown on both sides, about 2 minutes per side.

Transfer chicken to a baking sheet and let finish cooking in the oven, 7 to 9 minutes, or until cooked through but still juicy.

Meanwhile, place snap peas and water in the saute pan, cover and cook 2 minutes. Remove lid and continue to cook until water evaporates. Add the remaining 2 tablespoons olive oil and onions to the pan and saute 2 minutes. Add zucchini and saute 1 to 2 minutes, until almost tender. Add the tomato, togarashi or cayenne, salt and pepper and cook 1 more minute.

Adjust seasoning, check chicken for doneness (slice into one slightly). When finished cooking, place chicken breasts in the center of two plates, top with the vegetables, squeeze lemon juice over all and serve.

Serves 2.

Note: Togarashi is a Japanese spice mix made of Thai chilies, orange zest, white and black sesame seeds, fennel seeds and hemp. You can find it at Asian markets, sometimes called shichimi togarashi.

Time it took: 25 minutes.

What worked: It's pretty, it's wholesome, it's super easy with lots of room for improvisation. Add a handful of olives or capers, or top the dish with toasted pine nuts or lemon zest. The togarashi gives it a slightly exotic flavor, with just a kick of heat.

What didn't work: Forget pounding the chicken breasts, and I don't think steaming the snap peas is necessary. I'd toss them in, give them a minute, then proceed with the onions, etc. It's nice when they still have a little snap. For the dishwasher in your life, lining the baking sheet with foil means one less thing to wash at meal's end. Otherwise, it's instant dinner, and all in one pan — not bad.

Thirty minutes. There's something magical about that number and preparing dinner. Anything less and we might as well be racing through the drive-through. Anything more and, well, we call for takeout.

Rachael Ray did not invent the 30-minute meal, but she built a multimillion-dollar empire on the notion that a good meal is no more than 1,800 seconds away. Hundreds of cookbooks promise half-hour meals.

They promise, but do they deliver?

To find out, we put four cookbooks to the test and in general were pleased with the results. Ground rules were simple: The only work that could be done to prepare was reading the recipe and shopping. With timers set for 30 minutes, we began chopping, peeling, measuring and cooking.

Three of the four books passed and one failed, though only in the time category. The recipe from Ray's Just in Time came in at about 45 minutes. And we were a panting mess from the overzealous recipe. But with time expectations dialed back, Florentine Mac and Cheese with Roasted Chicken Sausage Meatballs is worth the effort.

Some of the cookbooks required us to come up with accompaniments to make a complete meal. We took points off for no suggestions.

What became clear as we perused the cookbooks and then prepared the recipes was that with planning and a well-stocked pantry, a home-cooked meal is doable in short order.

But everybody needs a little inspiration. These books provided that.

• Just in Time: All New 30-Minute Meals Plus Super-Fast 15-Minute Meals and Slow-It-Down 60-Minute Meals, by Rachael Ray (Potter, 2007, $19.95).

In her 19th book, Rachael Ray offers tick-tock recipes for more and less than 30 minutes, too, but you'll have to be a speed demon to get them done in that amount of time.

Ray fancies close-to-scratch cooking, so there aren't many convenience items. You'll get rave reviews from the dishes you make — her recipes are well-tested and dependable — but be prepared to wash a lot of pots and pans afterward.

RECIPES: CRÊPES AND MORE

2008-03-05T22:18:00.000-08:00

CARAMELIZED APPLE CRÊPES

Serves 6.
Adapted from "Crêpes" by Lou Seibert Pappas.
Dessert crêpes:
• 2 eggs
• 1 c. milk
• 1/3 c. water
• 1 c. all-purpose flour, preferably bleached
• 2 tbsp. granulated sugar
• 1 tsp. vanilla
• 2 tbsp. butter, melted

Filling:
• 3 large Granny Smith or Golden Delicious apples
• 2 tbsp. unsalted butter
• 1/3 c. granulated sugar
• 1 tbsp. Calvados or cognac, optional
• 1/2 tsp. ground cinnamon, optional
• 3 tbsp. chopped toasted hazelnuts
• Powdered sugar
• Whipped cream or vanilla ice cream

Directions
To make crêpes: In a blender or food processor, combine eggs, milk, the water, flour, sugar, vanilla and melted butter; blend for 5 seconds or until smooth. Stir down and repeat, if necessary. Cover and refrigerate at least 1 hour and preferably 2, or up to 24 hours.

Gently stir the batter if it has separated. Heat a nonstick or well-seasoned 6- or 7-inch pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crêpes.) Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter (about 1/4 cup for a 9- or 10-inch pan), tilting and rotating the pan to coat. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip the crêpe over using your fingers or the spatula, and cook the other side for about 15 seconds or until lightly browned. Turn the crêpe out onto a clean kitchen towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked.

For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200-degree oven. For serving later, wrap them in plastic wrap and slip them in a self-sealing plastic bag. Refrigerate the crêpes for up to 3 days or freeze for up to 2 months.

To make filling: Peel, core and thinly slice apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar and cook until the sugar turns amber and the apples are tender. Gently mix in the Calvados or cognac and cinnamon, if using, and the nuts. Set aside.

Arrange a few slices of caramelized apples on one quarter of each crêpe. Fold each crêpe in half twice so it forms a triangle. Arrange 2 crêpes on each plate and sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.

Nutrition information per serving:
Calories 300 Fat 10 g Sodium 70 mg
Carbohydrates 48 g Saturated fat 4 g Calcium 74 mg
Protein 7 g Cholesterol 87 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 2 fat.
SPINACH AND RICOTTA CRÊPES
Serves 4 as a side dish.

These crêpes complement fish or poultry; try them with grilled salmon, swordfish kebabs, or roast or sautéed chicken. Or use red Swiss chard instead of spinach. Adapted from "Crêpes" by Lou Seibert Pappas and "Classic French Cooking" by Anne Willan.

Herb crêpes:
• 2 eggs
• 1 c. milk
• 1/3 c. water
• 1 c. all-purpose flour, preferably bleached
• 1/4 tsp. salt
• 2 tbsp. butter, melted
• 1/4 c. minced fresh chives, basil or Italian (flat-leaf) parsley

Filling:
• 2 (6-oz.) bags fresh spinach, washed and spun mostly dry
• 2 tbsp. butter
• 1/2 large onion, finely chopped (about 1 c.)
• Salt and freshly ground black pepper
• 1/4 tsp. freshly grated nutmeg
• 11/4 c. ricotta cheese (10 oz.)
• 1 egg, beaten
• 1/2 c. shredded Jarlsberg, or crumbled feta or aged goat cheese
• 1 tbsp. olive oil or melted butter
• 2 tbsp. grated Parmesan cheese

Directions
To make crêpes: In a blender or food processor, combine eggs, milk, the water, flour, salt, melted butter and chives; blend for 5 seconds, or until smooth. Stir down and repeat, if necessary. Cover and refrigerate for at least 1 hour and preferably 2, or up to 24 hours.

2008-03-03T22:37:00.003-08:00

Savory Stuffed Meat Loaf

Thes Meat Loaf recipe is so stuffed with flavor my taste buds were running wild all night. An incredible satisfying new and unique combination of seasonings bounce this flavor all over the yummy table.

2008-03-03T22:37:00.001-08:00

Cashew Chicken

This recipe puts Cashew Chicken back on my menu. It is extremely delicious and very healthy as well. A definite much try.

2008-03-03T22:36:00.006-08:00

Barbecued Beef Sandwiches

A awesome BBQ beef sandwich with so much flavor it will put you to sleep in your chair and have you dreaming of your favorite places.

2008-03-03T22:36:00.005-08:00

Ginger Pork and Rice Noodles

RECIPE BY: Jeniblynn
I created this recipe out of sheer desperation. I had purchased all the ingridents for Bun Cha and was preparing it but could not get past the smell of the fish sauce. I realized most asian dishes have the fish sauce and there was no way I was opening that bottle again soooo.....I took what I had and created this light, crisp, mild pork dish. My husband says it would have been better with a little chilie sauce so if you like spicy you might try it. Happy eating!

2008-03-03T22:36:00.003-08:00

Blue Morning Glory Smoothie

RECIPE BY: Prose
This delicious smoothie is packed with nutrition to give me energy for my day! Plus, it's easy to make.

2008-03-03T22:36:00.001-08:00

Apple Breakfast Cake

This Apple Breakfast Cake is a sure winner. Serve for breakfast, as a mid-day snack, or as dinner dessert. A steaming hot mug of NESCAFE or an icy cold glass of milk will be the perfect accompaniment.

2008-03-03T22:35:00.004-08:00

Speedy Chicken and Cheese Enchiladas Recipe

This is a very decadent dish. The chicken breasts are stuffed with bacon and feta cheese. A cucumber and tomato salad makes a great accompaniment.

2008-03-03T22:35:00.003-08:00

Speedy Chicken and Cheese Enchiladas Recipe

This is a tasty, creamy pasta dish with many different flavors to savor. Add as much or as little of the spices as you like, to suit your personal taste. It is also good made with gnocchi. Serve with a green salad and garlic bread, if desired.

2008-03-03T22:35:00.001-08:00

Meatball Sandwich

Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

2008-03-03T22:34:00.000-08:00

Quesadillas al Greco Recipe

Surprise your taste buds with this Greek twist on the Mexican staple.

2008-03-03T21:31:00.001-08:00

Speedy Chicken and Cheese Enchiladas Recipe

Rotisserie chicken and prechopped vegetables make this a quick casserole.