Marranito Cookies / Gingerbread Cookies

Prep Milk
Warm milk, add brown sugar and Piloncillo…stir to dissolve, allow to cool before using.

1/2 C Half-n-Half milk/cream

2 cup brown sugar
2-Piloncillo chopped or grated

Piloncillo is Raw Mexican brown sugar which will give the cookies their unique taste. [Note: If the Piloncillo is hard and cannot be easily chopped or grated..soften 10-20 seconds in microwave to make it easier to chop or grate.]

Kitchen Aid Whipping Wisk

Cream/whip:

½ C salted butter (room temperature) [Cream first them add dry ingredient]

Add to whipped butter:

1-tsp powdered ginger

1 ½ tsp powdered cinnamon

½ tsp salt

½ tsp ground cloves

¼ tsp white pepper

Cream/whip well to insure ingredients are well whipped.

Add

½ cup Grandma’s molasses (spray measuring cup with pam)

1-1/2 t vanilla

1 egg (room temperature)

Whip well

Add milk/sugar mixture Whip WELL

Change out Whipping Wisk to Kitchen Aid Flat Paddle

Have your flour ready to be added as soon as your add Baking Soda into mixture.

Add

1-T baking soda

5-1/2 C flour (Add one cup at a time to control the dough moisture)

Cover and rest dough overnight in refrigerator, next day bring dough to room temperature and roll out dough and cut into shapes, coat top of cookies with egg wash (1-whisked egg), bake at 350 for 20-minutes, time depends on the thickness you decide to cut your cookies.

I purchased my Piggy Shaped Cookie Cutter on Amazon . com.

You can also follow me at:
https://www.facebook.com/LaMexicanitaKitchen/

Stuffed Zucchini Flower con Poblano Relleno

 Some of our zucchini plants are not producing zucchinis but are producing male flowers.  Want not...waste not!

I decided to stuff the zucchini flower with cream cheese plus a little Montreal steak seasoning and stuff the flower into a poblano roasted chile.

Stuffed Flor con Poblano Relleno.  Delicious!

I hope you like this idea and will follow me at:

https://www.facebook.com/LaMexicanitaKitchen

Cantaloupe Seed Juice

Cantaloupe Seed juice or Cantaloupe Milk: Researchers believe milk made from cantaloupe seeds could be a valuable substitute for soy milk or as a source of protein. I never was a big meat eater and my mom was always concern with me getting enough protein in my diet, she was a nurse. Every summer she made sure I had plenty of Cantaloupe Seed juice to drink because I was also not a big milk drinker. It is really easy to make and is absolutely delicious. So stop tossing the seeds in the garbage and blend yourself a treat from heaven!

Blend your seeds with a little water, sieve the blended seeds, pour over ice and enjoy. You could add honey or sweetener if you desire.

If you like this recipe follow me at:

https://www.facebook.com/LaMexicanitaKitchen?ref=bookmarks

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!

I hope you enjoy this recipe and follow me at:

https://www.facebook.com/LaMexicanitaKitchen?ref=bookmarks

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)

I hope you like this recipe and will follow me at:

https://www.facebook.com/LaMexicanitaKitchen

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!

Please follow me with other cooking ideas at Facebook:

https://www.facebook.com/LaMexicanitaKitchen?ref=bookmarks

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.

I hope you like this recipe and please visit me at
https://www.facebook.com/LaMexicanitaKitchen

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.

Please visit https://www.facebook.com/LaMexicanitaKitchen?ref=bookmarks for more recipes.

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. 

I hope you enjoy this recipe and will follow me at:

https://www.facebook.com/LaMexicanitaKitchen

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.

Please like, follow and share my Facebook page with your friends.

https://www.facebook.com/LaMexicanitaKitchen

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.

I hope you enjoy this recipe and will follow me on my Facebook page at:

https://www.facebook.com/LaMexicanitaKitchen?ref=bookmarks