Piñones & Blue Cheese Macaroni Salad

Piñones & Blue Cheese Macaroni Salad. 32-oz small macaroni boil in salted water with a dash of olive oil for 7-mins (place in boiling water and set timer). Slice inter ribs of celery stalk include celery leaves (tender center stalks), 1/2 medium red onion thinly diced, 1-bag toasted pine nuts (piñones), 1-large dill pickle diced, 1/2 can sliced black olives, add 1/3 cup mayo and 1-cup Greek yogurt with 3-cap fulls of rice vinegar and sprinkle some white pepper in the salad and mix. Use about 1/2 of a pie shape or blue cheese wedge. I have updated this recipe with my daughters measurements. She made this for a party and it was a big hit!

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Spiced Apricot Pie Chips

Thinly slice apricots

Place in a bowl with 2-cups of tap water

Add 4-cap fulls of bottle lime juice

2-tablespoons ground cinnamon

1-teaspoon ground ginger

Add sugar if your fruit is not sweet

Taste water correct seasonings to your liking

The lime juice will prevent the apricots from turning browning.

Dehydrate (follow dehydrators instructions)

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Hasselback Organic Baby Vegetables

Hasselback Organic Baby veggies in Marinara Sauce. 

With our gardens ripening up to full production and your local farmers market full of fresh tender baby vegetables, your meals should be filled with beautifully colored organic vegetables. 

If your children are not big vegetable eaters allow them to pick their baby vegetables straight from the plant or from a bin at your local farmers market. 

You can help them Hasselback their veggies so they will steam quickly. Served with their favorite marinara sauce and cheese they might not even notice it is MISSING the pasta!

Your vegetarian eater will also be happy with their meal. Organic Fresh Baby Vegetables are so full of flavor and mild sweet tenderness you will never want to eat a mature vegetable again. Joking aside they are delicious.

I hope you enjoyed this cooking idea and will "Hasselback" your veggies!

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Reuben sandwich ~ Homemade Pastrami

Reuben sandwich! Making your own pastrami is very easy!

Trim the fat from the corned beef briskets. I slow cooked the fat to make a broth in my slow cooker. 






Soak the briskets in cold water to leach away some of the salt replacing the water twice. 

I smoked the corned beef briskets with a combination of cherry, pecan and apple chips until the briskets reached 165 degrees.








 The chip blend was 50% cherry, 25% pecan and 25% apple chips. Set smoker at 225 degrees for 1-hour and smoke briskets when the smoke is the thickest, increase the temperature to 250 degrees for one hour and finished off the smoking at 275 degrees to bring the briskets up to 165 degrees.  

Refrigerate meat for 24-hours, slice the cold meat for Reuben sandwich or chill meat until meat can slice easily in your slicer. 





I did not add the additional pastrami spices of black peppercorns, coriander, paprika, garlic, mustard seed, cloves and allspice because I like the flavor of this pastrami. 

The Rye bread was grilled with butter on both sides to make a crunchy sandwich. Add French mustard, sauerkraut which has been drained, one slice of Swiss cheese and your homemade pastrami.

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Queso stuffed Cannelloni in Chile Colorado Sauce

The Cannelloni's are tender and the combination of Chile Colorado sauce and crushed canned tomatoes made this dish a delightful surprise.

Shells 8”:
Combine in mixer:

2-cups flour

2-tsp salt (Pink Himalayan)

2-T EVOO

Add

2-whole organic eggs

Slowly add 1/2-cup water and mix the dough should not stick to your hands because you are going to be rolling it out.

Kneed dough on cutting board and allow dough to rest 10 minutes.

Divide dough and make 7-balls of dough with half of the dough. 

Roll out pasta into tortilla shape and thickness using a rolling pin and a little flour on your cutting board.

Note: The pyrex pan I used was 8" x 13". When selecting your pan decide on the length that you will be cutting your cannelloni so that they will fill perfectly into the size of pan you will be using. The cannelloni is cooked only one layer deep raw filled with stuffing.

Fillings/stuffing


30-oz Ricotta cheese (place in strainer to remove moisture overnight in refrigerator)

1-cup grated parmesan cheese

4-eggs yolks

1 tsp sea salt

1-can black olives which have been drained and microwaved for 4-minutes to remove moisture

Optional: Drained and microwave pickled jalapeño peppers and carrots

Optional: 1-lbs-Meat or vegetable of your choice (cook low heat to remove moisture)

Optional: 2-T Psyllium Fiber if filling looks too wet

Chile Colorado

Make red chile sauce (mole) without meat or use red chile sauce and thickened with flour or reduced to the consistency of the tomato. Mix with stewed tomatoes and blend.

Spread red sauce in pyres to cover bottom layer. Lay cannelloni into pan in a single layer row, leave a little space between cannelloni to allow the pasta to expand, top with mole, and mozzarella shredded cheese.

Oven time:

Preset oven to 350 degrees and bake for 45-minutes. Tent in foil.

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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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