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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