Beer Can Chicken

Take a pan like this..............
Add a roasting chicken, dry rub and half a can of beer.......
Slice it up; add some asadero cheese, avocado, tomato, jalapeno, lettuce, a delicious roll...
and you end up with this.....................

An absolutely tasty beer-can chicken torta. Add some homemade potato chips and a sangria and you have yourselves a fiesta. Doesn't get any easier than that.


Texas Dry Rub Beer Can Chicken Recipe
http://www.recipezaar.com/Texas-Dry-Rub-Beer-Can-Chicken-237676
SERVES 4 -6

For the rub
2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
1 (4-5 lb) whole chickens
2 teaspoons vegetable oil
1 sprig fresh rosemary leaf
1 large shallot, minced
1 lemon, juice of
1 (16 ounce) can beer (and 1 beer can chicken can holder) (optional)

In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.

Open the beer can and pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.

Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm. ENJOY!
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Did someone say dessert?? Check out the strawberry cream bars on a chocolate crust that we made for our grand finale. I hope everyone has a great weekend!
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Just for a Laugh!!!

I feel like my body has gotten totally out of shape,
So I got my doctor's permission to
Join a fitness club and start exercising.
I decided to take an aerobics class for seniors.
I bent, twisted, gyrated, jumped up and down, and perspired for an hour. But,
By the time I got my leotards on, The class was over.

First Hispanic Nominee for Supreme Court Justice!

AP Photo/Pablo Martinez Monsivais

I was going to do a post about Beer Can Chicken that we made yesterday, but I decided this bit of news was a lot more imporant. While we all suspected tht President Obama would most likely select a woman as a nominee for the Supreme Court Justice, it never entered my mind that it would be a Hispanic - Federal Appeals Judge, Sonia Sotomayor. I literally jumped for joy.

The article caught my attention when I read that she was raised in the Government Housing Projects (in the Bronx) growing up as a child. I was born (midwives - two sisters) and raised in the projects in El Paso's Segundo Barrio myself. So, an immediate kindred spirit-feeing arouse in me that I hope others feel as well.

The article reads:
"President Barack Obama chose federal appeals judge Sonia Sotomayor to become the nation's first Hispanic Supreme Court justice on Tuesday, praising her as "an inspiring woman" with both the intellect and compassion to interpret the Constitution wisely."

Read the entire article here.

Buena suerte Sonia.

Border Frittata

Bob and Lily are out of town this weekend. They went to Atlanta to see our niece’s graduation from high school. So I thought it would be the perfect time to experiment with a special Father’s Day breakfast for Bob. This Frittata recipe came out quite tasty. It contains all the ingredients he loves in a breakfast burrito, but I think I’ll serve it as a baked omelet along with some juice and lots of coffee. That ought to start his day out just great.

Our lives are still a little up in the air right now, so we’re taking it day-by-day. Lily will be moving to Dallas in July so I want to make Father's Day a special day for “Dad”. The universe always seems to be on our side, offering us new adventures. So we’re actually looking forward to seeing where life takes us next. Have a great weekend everyone.

Border Frittata

6 eggs
½ cup cream
4 ounces sausage
1 link chorizo
1 small potato diced small
½ cup diced jalapeno
¼ cup diced onion
¼ cup diced tomato
1 ½ ounces cream cheese (1/2 block a small 3 ounce package), cut into small cubes
½ cup shredded Asadero cheese (or any soft cheese like muenster or mozzarella)
Olive oil
Salt and pepper to taste

Preheat oven to 350 degrees

In a non-stick skillet, cook sausage and chorizo until no longer pink. Remove from pan to paper towels to drain grease. Wipe most of drippings from pan and sauté potatoes until almost done. Add jalapeno and onion. Remove from pan and allow to drain on paper towels. Whisk cream into eggs. Add cooked sausage, chorizo, potatoes, onions, jalapenos and tomato to egg mixture. Fold in cubed cream cheese and half of shredded Asadero.

Lightly grease an oven safe pan or skillet with olive oil. Pour mixture into skillet. Bake in the oven for 15 minutes. Top frittata with remaining shredded cheese and return to oven for another five to eight minutes. Run a knife along the outer edges of frittata and cut into wedges for serving.

Go to the chocolate blog and check out a super idea for a chocolate breakfast!

Asadero Chicken Bundles

Asadero Chicken Bundles were a dish I created one evening when we wanted something hardy yet light. NO RED MEAT! The delicate crust made with panko or bread crumbs, the velvet smooth taste of melted Asadero cheese and the hint of spicyness from the green chile made this the perfect dish to serve. I hadn't made it in a while and had forgotten the savory, mouthwatery taste this recipe delivers. I hope you try the dish and let me know what you think.
Asadero Chicken Bundles
Makes 6 servings

6 boneless, skinless chicken breasts
1 cup dried bread crumbs (or Panko)
1 tablespoon McCormick's Mexican Seasoning
6 Asadero slices
12 green chile strips
Butter
1 recipe Chile con Queso (recipe follows)

Flatten chicken breasts by placing between two sheets of waxed paper and pounding with mallet. Place 1 slice of Asadero cheese on the chicken and 2 strips of green chile on top of the Asadero cheese. Roll up chicken breast and fasten with toothpick.

Coat chicken bundles in breadcrumbs seasoned with Mexican seasoning. In large skillet, melt butter. Brown coated chicken bundles on both sides. Place on a cooking sheet that has been sprayed with non-stick cooking spray. Bake chicken in a 350° oven for 30 to 40 minutes.

Remove from oven and place bundles on warmed platter. Pour hot chile con queso on top. Serve hot.


Chile Con Queso Mejicano

6 fresh green chiles, roasted, peeled, and cut into length-wise slices
1 onion chopped
2 tablespoons bacon grease
1 clove garlic, minced
2 large fresh tomatoes, peeled and finely chopped
2½ cups grated Jack or Longhorn cheese

Salt to tasteSauté chiles and onion in bacon grease. Add garlic and cook until soft. Add tomatoes, cheese, and salt. Heat until cheese melts.
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Gourmet Sleuth has a listing of various types of Mexican Cheeses and their substitutes. Check out the listing for a wonderul variety to use in your Southwestern cooking.

Fibromyalgia Month

Fibromyalgia is a musculoskeletal pain and fatigue disorder. It is a chronic condition and has no known cure. Not only is there widespread pain throughout the muscles and tendons, but it is also known to cause fatigue, insomnia, stomach disorders, and memory problems (also known as Fibro Fog).

Living with the chronic pain brought on by a Fibromyalgia condition can be debilitating and disheartening. But you don’t have to live that way. There are various methods you can explore that when used in conjunction with your daily medication, a reduction in Fibro pain will be noticeable.

In trying to keep your medication intake to its recommended dosage, instead of reaching for another pain pill, you need to use an additional form of relief. Meditation has shown to provide that relief.

You can use meditation techniques found on the Internet when you can’t sleep, when you feel stressed, and when you feel pain. It might not help much with stomach disorders, but it will help you gain some pain free moments without taking more pills.

If the soothing meditative sounds can help filter out stress causing thoughts of money, relationships, life, the cost of gas, whatever is bothering you, then you owe it to yourself to give a try. After you’ve practiced your meditation for a week or two, you will see a reduction in pain and stress levels.

There are many sites dedicated to meditation and to Fibromyalgia, please look them up on the Internet. There are support groups, forums, blogs and social sites where you can share with other Fibro affected people. There are also research-status sites that will inform you on any new developments on the continuing research studies made on this chronic condition.

If there are any Fibro Buddies out there, let me know. Until then, I’ve baked you a cookie and will keep you in my thoughts.

Feliz Dia de Las Madres

HAPPY MOTHER'S DAY!

There is a wonderful piece that was written sometime ago commemorating
women everywhere. I've searched throughout the internet but have never found the author of this piece. If someones knows who wrote it, please let me know.

For the past nine years I have posted it on the internet and have dedicated it to my mother and to all women celebrating Mother's Day.

So whether you are a mother or not, young or old, any color of the rainbow or from any city or country in the world, this goes out to you.

How to Recognize a Latina Woman
(or ANY woman)

A Latina woman is proud of herself. She respects herself and others. She is aware of who she is. She neither seeks definition from the person she is with, nor does she expect them to read her mind. She is quite capable of articulating her needs. A Latina woman is hopeful. She is strong enough to make all her dreams come true. She knows love, therefore she gives love. She recognizes that her love has great value and must be reciprocated. If her love is taken for granted, it soon disappears.

A Latina woman has a dash of inspiration and a dabble of endurance. She knows that she will, at times, have to inspire others to reach the potential God gave them. A Latina woman knows her past, understands her present and moves toward the future.

A Latina woman knows God. She knows that with God the world is her playground, but without God, she will just be played with. A Latina woman does not live in fear of the future because of her past. Instead, she understands that her life experiences are merely lessons, meant to bring her closer to self-knowledge and unconditional self-love.

( In memory of my mother. )
( En recuerdo de mi madre, Maria Luisa Cordero (1915 - 1997)



Mother's Day Mango-Walnut Cake

1 yellow cake mix
1 small box vanilla instant pudding
1 16-ounce container of sour cream
4 eggs
¾ cup vegetable oil
¾ cup mango nectar
1 cup walnut pieces

Grease and flour bundt cake pan. Pre-heat oven to 350°. Mix all ingredients except walnut pieces until well blended and smooth. Fold-in walnut pieces. Pour into prepared pan and bake in pre-heated oven for 1 hour. Remove from oven and allow to cool for 10 minutes.. Invert cake onto a cake plate and allow to cool completely.

Cream Cheese Frosting
1 8-ounce package cream cheese (room temp)
1 stick (8 tablespoons) butter (room temp)
4 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, blend cream cheese and butter with mixer on low speed for 1 minute. Add powdered sugar, a little at a time, until all sugar is thoroughly incorporated. Add vanilla and increase speed on mixer to medium and mix until frosting is fluffy.

In a medium saucepan, heat 1 cup of the cream cheese frosting over low flame until semi-melted and pourable. Pour over bundt cake to cover. With remaining frosting, decorate around bottom edge of cake. Place mango slices and whole walnuts around cake to decorate.

Cinco de Mayo

“The Battle of Puebla took place on May 5, 1862 near the city of Puebla during the French intervention in Mexico. The battle ended in a victory for the Mexican Army against the occupying French forces. The victory is celebrated today during the festivities of Cinco de Mayo (5th of May).”

This holiday is celebrated by more and more Americans every year. To the first (like myself) and second generation Mexican American, the holiday means a whole lot more than just the remembrence of the Battle of Puebla. The courage and determination shown by the humble and meager Mexican Indians and farmers against the French armies and their artilleries, represent the struggle for equality in society. We teach our children that they can never be anything less than someone else simply because of their heritage and the color of their skin. Un brindis (A toast) to our forefathers for having taught us how to stand up for our rights, ourselves, and our children’s future. Feliz Cinco de Mayo everyone.

Coctel Bandera Mejicana

1 pint Tequila
½ cup lime juice
½ cup sugar
Crushed ice
1 jicama
1 cup green seedless grapes
1 cup cherries

Mix the tequila with the lime juice and sugar. Add crushed ice and mix thoroughly. Serve in tall cocktail glasses. Skewer one green grape, one cube of jicama, and one cherry. To represent the colors of the Mexican Flag, garnish each cocktail with the skewered fruits. Makes 8 servings.


Mexican Bloody Mary

1 ¼ cups tomato juice
½ cup orange juice
2 tablespoons lime juice
1 ½ tablespoons finely chopped onion
½ teaspoon Worcestershire sauce
Salt, cayenne pepper, to taste
1 cup tequila
Ice cubes


Puree all ingredients in blender except tequila. Pour into pitcher and chill in refrigerator for at least 4 hours. Just before serving, blend in tequila. Makes 4 servings.



Dulce de Leche Cupcakes (Con Sombreros!)
(This is not an original. I saw this in a Woman’s World magazine and instantly knew that I had to make them.)

1 box yellow cake mix
1 can (12 ounces) evaporated milk
3 eggs
1/3 cup oil
1 ½ cups dulce de leche (either Hershey’s or La Lechera)

1 ½ cups (3 sticks) butter, room temperature
2 boxes powdered sugar
1 tablespoon vanilla extract
Granulated sugar
Gumdrops in assorted colors
Decorator sprinkles

Preheat oven to 350 degrees. Line muffin cups with cupcake liners. Beat cake mix, milk, eggs, and oil until thickened and smooth, about 3 minutes. Bake 20-22 minutes. Cool on racks 5 minutes.Using a wooden skewer, poke about 5 holes in the top of each cupcake. Drizzle half cup (1 teaspoon at a time) dulce de leche over the tops of each cupcake. Cool completely on racks.Beat butter until fluffy. Gradually beat in powdered sugar. Beat in 1 tablespoon of water, 1 tablespoon of vanilla and 1 cup of the dulce de leche. On medium high, beat until frosting is light and fluffy.

For Sombreros, sprinkle sugar on a piece of waxed paper. Flatten the gumdrop. Place on sugar and sprinkle more on top. Cover with a second piece of waxed paper. Roll out. Use a small round cookie cutter, about 2 inches in diameter, to cut the sombrero brims. Discard scraps. Attach a whole gumdrop to the top with a little frosting. Decorate brims with zigzags and sprinkles. Place on frosted cupcakes. Makes bout 24.

We Have Two Winners!!

I want to start out by thanking everyone who responded to the contest. Your support of Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio" was wonderful. The week went by quickly in picking and choosing which recipes I would prepare, photograph and write about on the blog.

It was a long morning re-reading some of the comments and adding names to the "hat" in anticipation of picking two winners. But the task is done and we are ready to make the announcement. Each of these winners will receive a copy of Foods and Flavors of San Antonio Cookbook and a copy of my ebook, Mi Chita's Mexican Chocolate Recipes.

The two winners are: (drumroll please!)

Happy Cook from My Kitchen Treasures and

Arlene from The Food of Love

I hope you enjoyed the weeklong (fabulous) recipes as much as my family and I did. Till next time, Aprovecho.

Cheesy and Delicious Quesadillas

Quesadillas are so much more than a Mexican grilled cheese. Not only are they easy to prepare and cook, you can make them any darn way you feel like it. The number of fillings are only limited by your imagination.

This is day 5 of Foods and Flavors of San Antonio by Gloria Chadwick. This means you have one more day to enter into the drawing where there will be two winners of Gloria's new cookbook. The winners will also receive a free copy of my ecookbook, Mi Chita's Mexican Chocolate Recipes.

Leave a comment on this post to enter the drawing. Leave a comment and mention Gloria's cookbook on your blog and you will get two chances of winning the book. Just let me know you've done this so that I can enter your name twice. Names will be drawn tomorrow, Saturday the 2nd of May sometime in the pm.

I hope you've enjoyed the recipes I've prepared from Gloria's book. They were simple to make and a delight to the old taste buds. Quesadillas are one dish that is made often here at home. With everyone being on the run all the time, it's easy to get a filling dish into them before heading out the door. Enjoy the recipe and look forward to next week where we will cook up some Cinco de Mayo and Dia de Las Madres dishes. Big hugs to all.

Chicken Quesadillas

6 (8 inch) flour tortillas
1 1/2 cups shredded Mexican blend cheese
1 (4.5 ounce) can diced green chiles, drained
1 cup cooked chicken, shredded
1 small tomato seeded and chopped
3 tablespoons finely chopped green onions
1 tablespoon chopped cilantro
Salsa, guacamole, sour cream - optional

Heat a 10-inch non-stick skillet over medium heat. Lay one tortilla in the skillet. Cook for 1 to 2 minutes or until the tortilla is lightly browned on the bottom. It should be soft and pliable,not crispy.

Flip the tortilla over and sprinkle 1/4 of the cheese, green chiles, chicken, tomato, green onions and cilantro over the tortilla. Cook for 1 to 2 minutes.

Fold the tortilla in half, using a spatula, trying not to spill the fillings out. Press down gently with the spatula. Remove from the skillet and keep warm. Repeat with remaining tortillas.

Cut each quesadilla into thirds. Serve with salsa, sour cream and guacamole, if desired.