15 December 2023 Salsa Verde Enchilada Sauce

Salsa Verde Enchilada Sauce

December 15, 2023 By

I love anything with flavors of lime and cilantro so when I’m out at a Mexican restaurant, I typically order enchiladas verde, enchiladas in green salsa. Salsa verde features tomatillos, garlic, onions, chiles and lime. I made my version by first roasting my veggies on the grill to get bits of char in the salsa. This process can also be done in a 450 degree oven.

Ingredients:

  • 1 pound peeled tomatillos, about 6 medium-sized tomatillos
  • 6 whole garlic cloves
  • 1 onion, cut into chunks
  • 1 large poblano pepper, seeded and chopped in large pieces
  • 3 Tbsp. olive oil
  • 1 tsp. each salt and pepper
  • 8 ounces chicken broth (can use vegetable broth)
  • Juice of 2 limes
  • 1 7-ounce can green chilis (I use La Preferida Mild Diced Green Chiles, Roasted & Peeled)
  • 2 Tbsp. chopped cilantro
  • Salt and pepper to taste

Directions:

  1. Place the tomatillos, garlic, onion and poblano in a bowl and add the olive oil, the salt and the pepper. Toss to fully coat. Place the veggies on a grill pan, or an outdoor grill, and roast on medium-high heat for about 10 minutes, turning to roast on all sides, until veggies have softened and show charred bits. If roasting in an oven, place the veggies on a baking sheet and roast for 15 minutes at 450 degrees.
  2. Place the roasted veggies in a blender or food processor (could use a stick blender) with the broth, lime juice, green chillis and cilantro. Blend until mostly smooth, about 15 seconds. Taste and re-season, if needed, to taste.

Makes about 3 cups salsa verde.

Filed Under: Mexican, Sauce Tagged With: , , ,
4 January 2021 Tres Leches Cake

Tres Leches Cake

January 4, 2021 By

I picked up some groceries at Whole Foods a few weeks back, and while I don’t typically buy store-made dessert, I peeked a slice of Tres Leches Cake that I had to have. It was absolutely fabulous, so kudos to WF for this treat I hadn’t had in many years.

If you’re not familiar with Tres Leches Cake, it’s a vanilla/white cake popular in Mexico that is soaked in three kinds of milk (tres leches) then frosted in whipped cream. Typically, cinnamon is sprinkled over the cream, but since I don’t like cinnamon (yeah, I know), I dusted some good quality cocoa power on it for the ‘right’ look.

Cake Baking

The recipe I used came out just perfect and wasn’t too sweet, which is sometimes the case with this cake. Another issue I’ve seen with this cake over the years was that some versions use way too much milks which can cause it to collapse. This was NOT the case here.

Baked Cake

Here’s a link to the recipe by Sabrina of Dinner Then Dessert. Next time I make this fabulous dessert, I’ll add a couple more spoons of powdered sugar to the whipped cream.

Three Milks for Soaking

Regarding the 4 cups of whipped cream listed in the recipe. That’s 4 cups of whipped cream made from 2 cups of heavy whipping cream. Just thought I’d clarify.

I’m not sure why I hadn’t made Tres Leches Cake in 30+ years but that won’t happen again as it’s a great dessert. You’ll see in the photos that I used a disposable pan and it’s because I brought this to a potluck where it was well-received.

Please comment if you try this recipe!

Veronique  

Filed Under: Desserts, Mexican Tagged With: , , ,
9 June 2020 Top Shelf Margarita

Top Shelf Margarita

June 9, 2020 By

Mexican food is one of our favorite to make at home. So many easy and delicious options and here are some from this blog.

What I find pairs perfectly with Mexican food or just because, is a great margarita made with fresh lime juice. Good quality bottled lime juice is perfectly okay for many things, but, take the extra minute to squeeze fresh juice and you’ll be rewarded by a tangy, delicious drink.

I like a salt/sugar rim on my margarita, but please use all salt if you prefer (or skip the rim).

Ingredients:

  • Coarse salt + sugar + lime wedge for rim
  • 2 ounces good quality Tequila (I use Patron)
  • 2 ounces freshly-squeezed lime juice (about 2 limes)
  • 1 ounce Grand Marnier or Triple Sec
  • ½ ounce simple syrup
  • Slice of lime for garnish

Directions:

  1. Add equal amounts (1 tablespoon should do) of salt and sugar (or just salt if not using sugar) to a plate. Mix to combine. Run the lime wedge around the rim of a glass and them press the rim into the salt + sugar mixture. Add a couple of ice cubes to the glass with the salt/sugar rim and set aside.
  2. Fill half a cocktail shaker with ice and add all the ingredients except the lime slice garnish. Shake hard until the shaker is frosty, about 15 seconds. Strain the mixture into the prepared glass. Garnish with a lime slice.

Makes one cocktail.

Filed Under: Cocktails, Fruits, Mexican Tagged With: , , ,

Pulled Pork Quesadillas

June 2, 2020 By

I really enjoy smoking pork shoulders. I like the whole process – adding the rub to the pork, getting my Weber Kettle ready, manning the smoker and obviously, eating the fruits of my labor. This is my go-to pulled pork recipe for making smoked pork shoulder (butt) on a Kettle grill if you don’t have a smoker.

With so much pork and only a two-person household, what do you do with all the meat? When I make a pork shoulder, I freeze some of the cooked meats for easy weeknight dishes. One of these easy dishes is pulled pork quesadillas that I serve with my Zesty Guacamole – it’s fast to make and so tasty.

There are several ready-to-serve pulled pork products you can get at the grocery store that would also work well in this recipe. I like to fold my tortillas in half to make my quesadillas (see picture above), but you could also use one tortilla on the bottom and one on top.

Ingredients:

  • ¼ cup warmed BBQ sauce, home-made or store-bought
  • 1 ½ cups smoked pork shoulder, pulled or chopped
  • 4 6-inch white or yellow corn tortillas (could use flour also)
  • 1 cup shredded white Cheddar cheese (could use Monterrey Jack or Colby)
  • ½ cup sautéed onions (optional but delish)
  • 2 Tbsp. vegetable oil
  • Garnishes: guacamole, sour cream, chopped red onion, chopped cilantro, salsa, 1 lime cut in half

Directions:

  1. In a bowl, combine the warm BBQ sauce and the pork.
  2. Place the tortillas on a work surface and add an equal amount of pork, cheese and onion (if using) to half of each tortillas. Fold each tortilla over.
  3. Add a tablespoon of oil to a non-stick pan over medium heat. Add two of the folded quesadillas to the pan and cook for about 3 minutes per side, or until deeply browned. Remove the cooked quesadillas from the pan and add to a plate then cover with foil to keep warm. Repeat with the remaining two quesadillas.
  4. Cut each quesadilla into four pieces and serve with the garnishes and a squeeze of lime.

Makes 2 servings.

Filed Under: Cheese, Entrees, Mexican, Pork, Sandwiches Tagged With: , , ,
10 January 2020 Jalapeno Popper Warm Dip

Jalapeno Popper Warm Dip

January 10, 2020 By

I love warm dips. They’re tasty and I like that serving them at a party brings everyone together. Over the holidays, my fabulous sister made this awesome warm dip that we crushed…..soooo good!

The dip follows the idea of a jalapeno popper but is placed in an oven-proof dish or in a bread bowl to bake to bubbly goodness. It’s spicy without being fiery and keeps you wanting more.  

Ingredients:

  • 8 ounces cream cheese, softened
  • 4-ounce can diced jalapeno peppers
  • 4-ounce can chopped green chilies
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Cheddar cheese (I used extra sharp)
  • 1 cup mayonnaise
  • Round sourdough loaf (optional)
  • ¼ cup seasoned bread crumbs

Directions:

  1. Preheat oven to 350 F. (could use the toaster oven too).
  2. In a large bowl mix together the cream cheese, jalapeños, chilies, Parmesan cheese, Cheddar cheese and mayonnaise.
  3. Take the round loaf of sourdough, slice off the top, scoop out the inside and set it aside.
  4. Spoon the jalapeno mixture into the bread loaf, or an oven-safe dish, and sprinkle breadcrumbs over top.
  5. Place the the bread loaf or the dish on a baking sheet and bake in the oven for 30-35 minutes, or until breadcrumbs are golden brown.

Serve with Ritz crackers, scoop tortilla chips and/or crudités vegetables.

Servings: 8-10.

Recipe inspired by this.

Filed Under: American, Appetizers, Cheese, Mexican, Snacks, Starters, Vegetarian Tagged With: , ,

Easy Cilantro Rice

July 30, 2019 By

This easy cilantro rice is so easy to prepare but so tasty. It pairs beautifully with a variety of proteins like grilled chicken, steak, pork chop or fish and the bonus is that you’ll have leftover chimichurri sauce leftover for other meals!

Ingredients:

Directions:

  1. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high then reduce the heat to low, cover and cook, without stirring, for 12 to 14 minutes, or until the water has been absorbed, and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
  2. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core, then thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper.
  3. In a large sauté pan, heat the olive oil on medium-high until hot. Add the sliced onion and pepper; season with a pinch of salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring, 30 seconds. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.

Makes 2 servings of rice.

Filed Under: American, Asian, Entrees, Mexican, Sides, Vegetarian Tagged With: , ,
4 May 2018 Cheese Stuffed Poblano Peppers

Cheese Stuffed Poblano Peppers

May 4, 2018 By

Poblanos are mild chili peppers with lots of great flavor and just a bit of spice. The peppers originated in Puebla, Mexico and can also be found dried, where they’re known as ancho chile.

Cheese Stuffed Poblano

I’m always looking for low-carb side dishes to serve when we grill meats. That’s not easy as we often go to carby sides when we grill…potato salad, mac & cheese, pasta.

Last weekend, I’d made some of my fresh salsa (chopped tomatoes, cilantro, lime juice, jalapeno and minced onion) for another meal and thought…what if I used this tasty salsa to top a stuffed poblano!? This was a well-received and easy-to-make side dish that we served alongside grilled pork chops. One other thing I loved was that I was able to make these in the toaster oven so I didn’t have to heat up the whole kitchen with my standard oven – winning!

You can make these peppers in advance, cool them then reheat them for a few minutes in a 425 degree oven – party perfect!

Ingredients

  • 2 large poblano peppers
  • 1 Tbsp. vegetable oil
  • Pinch of sales and pepper.
  • 4 ounces grated Cheddar/Jack cheese mix
  • Homemade or store-bought salsa
  • 2 Tbsp. Crema Mexicana or sour cream
  • ½ lime

Poblano Cheese Stuffing

Directions:

  1. Preheat oven to 375 degrees.
  2. Find a flat spot on the poblano and lay it on your work surface. With a sharp paring knife, cut the top of the pepper (leaving the end and stem intact) to make an opening for the cheese to go into.
  3. Rub the oil over the peppers then salt and pepper the interior.
  4. Divide the grated cheese between the two peppers, note that you may have too much cheese depending on the size of your peppers.
  5. Place the stuffed peppers on a baking sheet and cook for about 20 minutes, until cheese is melted and beginning to brown.
  6. Top each pepper with fresh salsa and a drizzle of Crema Mexicana (or sour cream). Squeeze the lime over the peppers.

Makes two side dishes.

Filed Under: American, Cheese, Mexican, Sides, Vegetables, Vegetarian Tagged With: , , , , ,
26 May 2017 Double Avocado Toast – Not Really a Recipe

Double Avocado Toast – Not Really a Recipe

May 26, 2017 By

This is the second post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

This dish is perfect for lunch, brunch or cut into slices for an appetizer. The dish is made using grain-filled bread that’s buttered and lightly toasted then topped with my Zesty Guacamole recipe, slices of avocado, cilantro leaves and edamame. Right before serving, I squeeze some lime juice on. Simple to make and boasting big, perfect flavors.

Let me know if you try this!

Cheers,

Veronique

Filed Under: American, Breakfast, Mexican, Sandwiches, Snacks, Starters, Vegetables, Vegetarian Tagged With: , ,
19 May 2017 Salmon with Avocado Mash – Not Really a Recipe

Salmon with Avocado Mash – Not Really a Recipe

May 19, 2017 By

This will be the first in a new series I’m going to do called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

This dish is one I eat often…..blackened salmon topped with my Zesty Guacamole recipe. I use good quality salmon, sprinkle blackening seasonings on it, sear in a very hot cast iron pan, squirt some lime juice on and top with the guac. Simple, low-carb and most importantly, very tasty.

Let me know if you try this!

Cheers,

Veronique

Filed Under: American, Entrees, Fish, Mexican, Vegetables Tagged With: , ,
13 March 2017 Vegetarian Chili Stuffed Red Bell Peppers

Vegetarian Chili Stuffed Red Bell Peppers

March 13, 2017 By

I’m still on my mission to try to stick to vegetarian dishes on #MeatlessMonday and since I’d make a double batch of my Vegetarian Black Bean and Butternut Squash Chili a month ago and it was calling my name from the freezer, I decided to use that delicious concoction in a stuffed pepper dish.

Since I defrosted about 3 cups of chili, I used the remaining two cups for a southwestern lasagna and I’ll share that with you next week.

These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.

Ingredients:

  • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
  • 1 cup brown or white rice, cooked
  • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
  • 1 cup vegetarian chili (could be store-bought_

Directions:

  1. Preheat oven to 350 degrees.
  2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
  3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
  4. In a large bowl, combine the rice, the cup of cheese and the chili.
  5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.

Serve with a side salad. Yields 2 servings.

 

Vegetarian Chili Stuffed Red Bell Peppers
Serves 2
These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
Ingredients
  1. • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
  2. • 1 cup brown or white rice, cooked
  3. • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
  4. • 1 cup vegetarian chili (could be store-bought)
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
  3. 3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
  4. 4. In a large bowl, combine the rice, the cup of cheese and the chili.
  5. 5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.
Notes
  1. Serves 2.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Cheers,

Veronique

Filed Under: American, Appetizers, Cheese, Entrees, Mexican, Starters, Vegetables, Vegetarian Tagged With: , , ,
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