Calabacitas con Leche

Calabacitas con Leche! An old traditional Mexican breakfast cereal. With zucchini squash coming into season here is a very delicious and nutritious way of serving zucchini.  Select a large zucchini and taste that it does not have a bitter taste.  Dice zucchini and boil in water; do not over cook.  Serve zucchini with milk and sugar.  It will have a flavor like pumpkin and milk.

Zucchini is from the pumpkin family...if you have never tasted this dish before and would like to experiment with a zucchini...add some pumpkin spice and nutmeg to the boiling water when you are cooking the diced pieces.  The squash will pick up those flavors.  When serving add brown sugar, almond milk and some toasted almonds. 

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Mole Poblano made with Chocolate

This bold delicious Mole Poblano is made with a hint of chocolate and peanut butter. 

Ingredients:

3- Cups Chile Colorado http://lamexicanitakitchen.blogspot.com/2014/01/test-post.html
8-Chicken Thighs
Season with salt, ground Cumin, powder Garlic and Onion
Creamy Peanut Butter
Abuelita Chocolate
Chicken Broth

Fry the chicken thighs and season once you turn the meat over with salt, ground cumin, powder garlic and onion.

Fry Chicken to 180 degree.  

For this step you have a choice.  You can either add Mole Poblano to cooked chicken thighs or remove bones and skins and boil to make a chicken broth which you will add to the mole.

  

Add 2-1/2 cups of mole to pan and bring to a simmer. Add 1/2 cup of chicken broth or add 1/4 teaspoon of chicken bouillon and 1/2 cup of water.

 

   

Add 2 heaping tablespoons of creamy peanut butter and 1-Abuelita tablet to sauce ...stir and simmer. Taste and adjust flavor if necessary. If the sauce is getting to thick add a little more broth or water. Once you are happy with the flavor add chicken to sauce and coat meat with sauce.

Place coated chicken in oven approved cooking pan and bake uncovered for 30-hour at 350 degrees.

Serve.

I hope you enjoy this recipe.  It is one of my favorite dishes to bring when I am making a pot-luck dish.  The only difference that I do is ...I will double the mole quantity, skewer the chicken meat and bake in oven until done, add 3/4's of the mole poblano to a cock-pot and use 1/4 of the mole to coat skewed chicken once it is cooked and then add to cock-pot.

If you decide to use dried red chile to make your mole...rehydrate California red chile pods, remove stems and seeds, blend and sieve for a creamy sauce.

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Zucchini Relleno

With Zucchini squash coming into season I used my Chile Relleno and Calabasita Recipes to make this deliciously light and airy Zucchini Relleno and I am so happy with the textures and flavor.

Photo before I plated the dish and plain Greek God Yogurt seasoned with a dash of salt and cracked black pepper. Sampling this dish I will next time include toppings like Guacamole or Chimichurri.

Before you slice your zucchini lengthwise select the right size skillet for frying. You will only be able to fry one Relleno at a time because you need the room to turn over the zucchini.

Layer with tomato, red onion and Monterey Jack cheese. Microwave on top of a paper towel for 3-minutes at 1-minute intervals. Season with salt and coarse black pepper.

Dust bottom and top zucchini with flour (wheat or rice). Season flour with salt, coarse black pepper and ground cruise. 

Separate 6-egg whites and yolks. Beat egg whites until stiff but not dry.  

Beat egg yolks until they become foamy.  

Fold egg whites and foamed yolks gently.

Spread enough egg mixture to coat bottom side of Zucchini Relleno on a flat cutting board. Place Relleno on top of mixture. Add egg mixture to top side. The cutting board will allow easy transfer into the frying pan.

Slide Zucchini Relleno into frying pan. Brown both sides, slice and serve.

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Ana's Shrimp Cocktail

When I make shrimp cocktail my guest love this recipe.

Ingredients:

Shrimp two sizes ~ cooked prawns and cocktail shrimp

5-6 Roma Tomatoes

1-Bunch of fresh Cilantro

4-Avocados

Inner Celery ribs which include their tender celery leaves

Chile: Jalapeño or serrano

1-bottle Ketchup

1-Bottle Lime Juice 

Directions:

I will use a whole bag of pre-cooked prawns/shrimp (31/40 count) which have been deveined and tails removed and 1/2 bag of Cocktail shrimp. The shrimp I use is pre-cooked and will be pink in color not grey.  Dice 5-6 Roma tomatoes; chop 1 bunch of cilantro; de-seed and chop jalapeño (depends on what kind of heat you want or omit the chile); dice 4-avocados; and dice inner ribs from celery stalk which includes the tender celery leaves. It is important to dice all veggies finely. Careful not to over chop your cilantro or it will turn dark.

Mix pre-cooked shrimp with veggies. You are going to have to gage the Ketchup quantity and lime juice to your taste. I use a little more then 1/2 bottle of Ketchup and then tone down the sweetness with Lime juice.

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Gourmet Salad with Chile Colorado Sauce dressing

Chile Colorado Sauce Dressing 

A cool refreshing Gourmet Salad with Chile Colorado Sauce dressing hits the spot perfectly when you would like to enjoy a little spice with your meatless luncheon salad.

I made Tri-Tip Chile Colorado, my husband's favorite, and was thinking of what kind of luncheon salad would I make for myself for lunch. I started daydreaming about a delicious Gourmet salad, which I had enjoyed at a Fundraiser made by Capitán Raúl Morales. And VOILA, this recipe came to mind...Chile Colorado Sauce dressing with a Gourmet Salad. 

Ingredients:

Handful of Organic Baby Spinach
Pinch of green and red shredded cabbage
Handful of Organic Baby Broccoli
1/2 ripe Avocado
1/4 diced Roma Tomato
Toasted Sliced Almonds
Toasted Sliced Pecans
Freshly cracked Black Pepper
Dash of Salt (Sea, Pink, or Black salt)

Gourmet Salad

Top your gourmet salad with a tablespoon or two of warm Chile Colorado Sauce and enjoy. 

Recipe for Chile Colorado Sauce: http://lamexicanitakitchen.blogspot.com/2014/01/test-post.html

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Chicken Posole in Green Sauce

 

Purchase Pre-cooked Roasted Grilled Chicken and de-bone.

Purchase 2-cans of Green Chile Enchilada Sauce and open.

Purchase 1-can of Hominy and open.

Add Green Chile Enchilada Sauce and Hominy into a pot and simmer until hominy is tender (15-mins).  Add roasted chicken meat into pot. Stir, taste and serve.

If the sauce is too thick for your likening...add some water.

There are those days that we just do not have time to cook, so here is a very easy and tasty recipe.

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Grilled Salmon con Pico de Gallo

Here is an appetizing way to present your Grilled Salmon. Start by grilling your wild-caught salmon meat side down, once the salmon has grilled 1/4 into the meat flip to skin side on the grill and finish grilling on skin side.  While the salmon is grilling on the skin side follow the following steps:

Season top side of salmon steak with, freshly minced garlic (one garlic clove per steak), Steak Montreal seasoning, add chopped cilantro, diced roma tomatoes, chopped Jalapeño chile, chopped Habanero chile, sprinkle a little cayenne pepper and allow the steaks to finish cooking.  Once the steaks are done add freshly squeezed lemon or lime juice over each steak.  Serve.

Ingredients:

2-Salmon steak (Wild-caught)
2-Garlic cloves
Steak Montreal seasoning or your favorite seasoning
1-Tbsp chopped cilantro
1-Tbsp diced Roma tomatoes
1/2-tsp diced Jalapeño
1/4-tsp diced Habanero
Cayenne pepper (optional) (I like the color it adds to the steaks) Substitute paprika if heat will be a problem.
1-lemon or 2-small limes

I hope you enjoy this recipe.

Note:  I do not add onion to the Pico de Gallo because the onion over whelms the salmon flavor.  Also, the Pico de Gallo will slightly steam on top of the salmon and the flavors from the Pico de Gallo marinates into the Salmon as it is grilling.

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Double Loaded Smoked Beef Taco

For the hungry appetite serve a Double Loaded Smoked Beef Taco! When frying the warmed corn tortilla fry two corn tortilla's one on top of the second. When filling the double taco shell's fill center and one side with extra goodness! Serve with your favorite shredded vegetables.  

The filling has a tablespoon of refried beans, filled with ground hamburger and topped with cabbage, alfalfa sprouts, diced Roma tomatoes, Guacamole and Enchilado Cheese.

For the less hungry fry some single taco shells and fill.

Spices for 5-pounds of Ground Beef:

  5-crushed garlic cloves

·         1-tsp allspice

·         1-Tbsp Mexican Oregano

·         1-Tbsp Celery Seeds

·         1-tsp ground Cayenne Red Pepper

·         1-tsp powder garlic

·         1-tsp powder onions

·         1-tsp Red Cracked Pepper

·         2-Tbsp Montreal Steak seasoning

·         1-tsp Cilantro powder

·         2-tsp Salt

·         2-scramble Eggs

·       1-cup diced Celery

Mix the scrambled eggs and spices into the ground beef. Set in refrigerator for 1-hour to allow spices to marinate into the meat.

Smoke beef with Cherry chips at 230 degrees until meat reaches 165 degrees.  Place ground beef on foil and break the meat up into pieces, place in smoker.  Once beef is done chop into bite size pieces and add beef into a cast iron skillet with four diced potatoes, 1-cup dice roma tomatoes, 1/2 cup of white wine, 1-handful of chopped cilantro, 1-1/2 cups of water and 2-teaspoon of Steak Montreal seasoning's.  Taste and add seasoning's as necessary once potatoes are cooked.

I hope you enjoy this recipe and the next time you make taco's you will Double Loaded them for your hungry eaters.

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Spicy Smoked Albondiga Soup

Albondiga's in english is simply Meatballs. I used cherry chips to make these delicious spicy smoked meatballs.

The list of spices is for 5-pounds of ground beef.  I spice the entire 5-pounds and portion out what I will use for each dish.
I vacuum pack the remaining beef for future use. For this dish I used 1 pound 4 oz ground beef.

Spices for 5-pounds of Ground Beef:

• 5-crushed garlic cloves
• 1-tsp allspice
• 1-Tbsp Mexican Oregano
• 1-Tbsp Celery Seeds
• 1-tsp ground Cayenne Red Pepper
• 1-tsp powder garlic
• 1-tsp powder onions
• 1-tsp Red Cracked Pepper
• 2-Tbsp Montreal Steak seasoning
• 1-tsp Cilantro powder
• 2-tsp Salt
• 2-scramble Eggs
• 1-cup diced Celery

Mix the scrambled eggs and spices into the ground beef. Set in refrigerator for 1-hour to allow spices to marinate into the meat.

Portioned out 1-pound 4 oz from the 5-pound beef roll

Divide the beef into 21-meatballs.

Place meatballs in smoker, set at 230 degrees. Meatballs are done when they reach 165 degree's.  Remove from smoker and add to soup.

Soup Ingredients:

1-corn on the cob sliced into 8-pieces

1-cup celery root diced

1-cup celery diced

1-cup Russet Potatoes diced and rinsed to remove starch

2-cups green cabbage

1-cup red cabbage

3-bay leaves

5-cups water

2-Tbsp Beef Bouillon

Boil the above soup ingredients until tender, remove bay leaves and add smoked meatballs.  Serve with lemon or lime wedge, warm flour or corn tortillas and salsa.

I use this same meatball recipe when I am making spicy smoked meatballs with Grape Jelly.  Or it I am adding them to Spaghetti.

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Alfredo Nopalitos con Sabor

Looking for an alternative to pasta?  If you like Nopales you are going to love Alfredo Nopalitos con Sabor.

If you have access to freshly picked nopales, remove spines. If not they can be purchased at a Mexican market.

 Slice nopales thinly.

Ingredients: (2 servings)

2-Sliced raw nopales (4 oz) 

4-Bay Leaves

1-Tbsp Chicken Flavor

16-oz boiling water

Add 4-bay leaves, 1-tablespoon Chicken Flavor into the boiling water, stir. Add nopales into boiling water. Within 3-minutes the nopales will change to a dull green color, remove from stove and strain nopales. 

Nopales in strainer

Steam 1/2 cup of fresh broccoli and 1/2 cup sliced mushrooms. Set aside.

Ingredients Alfredo Sauce:

1/2-cup Whipping Cream

1/2-pad of Unsalted Butter

1/2-cup Shredded Parmesan

Cook over medium heat and vigorously whisk for entire cooking time. Place whipping cream in small pan, whisking for 3-minutes removing from heat to control boil-over and placing back on heat. Add one half of a pad of butter to sauce and whisk, add 1/2-cup of Shredded Parmesan and whisk. Remove from heat.

Taste test the Alfredo Sauce with a Nopal noodle

Place a dollop of Alfredo Sauce in center of bowl, add Nopalito noodles and steamed vegetables and serve.

I hope you enjoy this recipe.

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Spicy Smoked Turkey Taquitos

I seasoned a turkey breast with Montreal Steak seasoning's added cherry chips to my Masterbuilt smoker and smoked the breast for 3-hours at 230 degree's. I then deboned the breast and made turkey broth from the skin and bones.

Here are three tricks when making taquitos: 

1. Add potatoes to the meat;
2. Chop the meat into small pieces; and
3. When frying place the tooth pick side into the oil first.

In a cast iron skillet add 1-cup of turkey broth, 2-bay leaves, chopped potato, chopped jalapeño and 1/2 teaspoon of Montreal Steak seasoning's. Cover skillet with lid and simmer on medium until the potato absorbs the liquid. Remove bay leaves, mash mixture and set aside.


Add into skillet one cup of turkey broth and 4-oz of finely chopped turkey meat. Cover skillet with lid and simmer on medium until turkey meat absorbs liquid. Mix potato mixture and turkey meat together. Set aside and warm 6-corn tortillas.



Divide mixture into 6 portions. Roll 1-portion of the mixture in a warm corn tortilla and secure end with a toothpick. Repeat with remaining warmed corn tortillas.


Deep fry taquitos starting with toothpick side first. You want to fry this side first to secure the taquito from opening, just in case the toothpick fails keeping the tortilla secured. Frying 6-taquitos should only take 2-minutes to fry.

Placed fried taquitos on a paper towel to absorb excess oil, remove toothpicks and serve with Guacamole and Salsa.

Guacamole

Salsa

  

 Ingredients for six taquitos:

1 small potato
1/2 Jalapeño
2-bay leaves
1/2-tsp Montreal Steak seasoning
2-cup turkey broth (1-for potato/1-for turkey)
4-oz smoked turkey meat 
6-Super Grande Corn tortillas
6-toothpicks
EVOO

Guacamole and Salsa ingredients:
2-avocados

Chop jalapeño, tomato and cilantro

2-jalapeño
2-tomatoes
4-small limes
handful of cilantro

Use 1/4 for Guacamole- 3/4 for Salsa

Salsa
Mix jalapeño, tomato, cilantro, 1-capful of lime juice, 1/4 tsp salt, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp ground cumin and 1/4 tsp avocado oil.

Guacamole
Mash meat of avocado until it is creamy, mix in tomato, jalapeño, cilantro and juice from 4-small limes. Lightly salt.

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