tag:blogger.com,1999:blog-47051259652136581232024-03-25T13:30:04.326-07:00Aprovécho: Mexican-American Border CookingTeresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-4705125965213658123.post-12594763711749520512010-06-14T15:00:00.000-07:002010-06-14T15:07:25.666-07:00Red Mill Corn Muffins<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk02lc-AUYPQv5pack4pTr0V0YjoSltdX5HpQfV1bKaWqKnk4OomyP85hoEQT8YaUiB19gjFJMPxZ8HC464bEQBRU-6N-hzalm_XiHRCireIM8tP7JwjjfJctFYnKRx9eejuOXh9l6s0z/s1600/corn+muffins+rm2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk02lc-AUYPQv5pack4pTr0V0YjoSltdX5HpQfV1bKaWqKnk4OomyP85hoEQT8YaUiB19gjFJMPxZ8HC464bEQBRU-6N-hzalm_XiHRCireIM8tP7JwjjfJctFYnKRx9eejuOXh9l6s0z/s320/corn+muffins+rm2.jpg" /></a></div><br />
Can I tell you how excited I was to receive the <a href="http://www.bobsredmill.com/"><strong>Red Mill</strong></a> <strong>Flour Sampler Pack</strong> I got as a prize on <strong>Nazarina’s </strong><a href="http://www.giddygastronome.com/"><strong>“Giddy Gastronome”</strong></a> blog? The pack included Corn Flour (which is what I used to make the corn muffins)Whole Wheat Bread Mix, Potato Flour and Garbanzo Bean Flour. How cool is that? <br />
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I researched the Red Mill Flour website and found a few very interesting things. But the one item that caught my interest was the gluten factor. I’ve read where more and more people are deciding to go gluten free. Why? Well, apparently gluten is the main cause of celiac disease, which impedes the digestion. That’s serious stuff; take it from someone who continued to have digestion problems even after her gall bladder was remove. <br />
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While people who have this condition should certainly stay away from gluten containing products, gluten is a necessary component in bread making. It gives bread dough that elasticity you look for after kneading in order to shape the dough. With the help of starch it helps the baked bread maintain it proper shape. On the other hand, it also contributes to bread going stale. Good or bad for you? Only you can decide that. <br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKyYAAxKhcr56KZuMl5eEZfn7qekLGDi9Go2PEogRcInwg5RiFywxl5RK3eihBAwAzTumVYzCBa2GKczgZKiNZ-DkkubH0obwzFg7O6uvT-xvaJRCHXEsfiEVM5qWDRZUr5wsId0KCJei/s1600/Red+Mill+CornFlour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKyYAAxKhcr56KZuMl5eEZfn7qekLGDi9Go2PEogRcInwg5RiFywxl5RK3eihBAwAzTumVYzCBa2GKczgZKiNZ-DkkubH0obwzFg7O6uvT-xvaJRCHXEsfiEVM5qWDRZUr5wsId0KCJei/s320/Red+Mill+CornFlour.jpg" /></a></div><br />
Reading through the Red Mill site, I learned that substituting corn flour, which is basically finely ground corn meal, would give your corn bread or muffins a denser quality. You know that texture you experience when you eat corn bread? You can taste and feel the gritty-ness of the cornmeal. I love it, but I wanted to distinguish the variations in texture for myself. <br />
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</div><div style="text-align: left;">Red Mill was absolutely right. The dough was smoother and much denser making the muffins with the corn flour instead of the corn meal. It had the same taste I’m used to but my mouth certainly did notice the difference in consistency.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Next week I will be making the whole wheat bread. I demolished my bread machine, but my Kitchen Aid Mixer with dough hook is in great shape. Kneading will NOT be a probably for these arthritic fingers. Enjoy.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This is the recipe I use for Corn Bread or Corn Muffins. The only change I made was substituting the Corn Flour for the Corn Meal.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GmmfQuSC1hWGj_ZtWGHzGYRsuGVNXt37YryUfit4ExrjHKmTwr5dT4pY8MdxMdAn2PbphcIOkdLjZQpfmoBoN1BC3eLEcd_jhEXZqxPqVxyu7nsWN_KZP9Lpg2pmKRDukOECSH7ec2yT/s1600/corn+muffins+rm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GmmfQuSC1hWGj_ZtWGHzGYRsuGVNXt37YryUfit4ExrjHKmTwr5dT4pY8MdxMdAn2PbphcIOkdLjZQpfmoBoN1BC3eLEcd_jhEXZqxPqVxyu7nsWN_KZP9Lpg2pmKRDukOECSH7ec2yT/s320/corn+muffins+rm.jpg" /></a></div><br />
<div style="text-align: center;"><strong><span style="color: blue; font-size: large;">Cornmeal Muffins</span></strong></div><br />
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</div><div style="text-align: center;">1 cup all-purpose flour <br />
4 teaspoons baking powder <br />
2 tablespoons granulated sugar </div><div style="text-align: center;">1 teaspoon salt <br />
1 cup cornmeal <span style="color: red;">(I used Red Mill Corn Flour)</span><br />
2 large eggs<br />
1/2 cup milk <br />
1/4 cup vegetable oil </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Sift flour, baking powder, sugar, and salt into a medium-sized bowl. Add cornmeal and stir to mix. Set aside. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a small bowl, beat eggs. Add milk and oil. Add egg mixture at once to dry ingredients; stirring only until the dry ingredients are moistened. The batter will be lumpy. Spoon the batter into prepared muffin cups, filling each cup up to two-thirds full. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bake in a 375°F (190°C) oven for 15 to 20 minutes, or until golden brown. Remove from oven. Let cool completely on wire rack. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Makes 1 dozen muffins.</div><div style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhel8RY92pUafBXeRWNgoucK88IpeXXwv92_aDP4pdeCwwnMM0h49kHpo94wwqa0zCx1DLWSilpZ3kIYTt3MA-0HsKpAldAgh92QlLqKes3Sa0dEaskvqw1IXe7EyDstWGp1zYl0KymzKjC/s1600/corn+muffins+rm2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=mexiamerbordc-20&o=1&p=8&l=bpl&asins=B002NM1S1I&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></a></div>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com10tag:blogger.com,1999:blog-4705125965213658123.post-26167246927100450412010-06-02T14:52:00.000-07:002010-06-02T14:52:52.964-07:00Apple Pie Turnovers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqQkOKMDHDXVLoJqwBsxY3YLdjg48zLiRCwzw_mRLfd708loTJbD9fwCZTCt0k5BoVvdFFSqlp1NoJfEzcRNe7nroTbBEeWs1rSfUXH0H-WGnN1RGppof94QZ8nU1kfygryHIY4-hIxs8/s1600/apple+turnover2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqQkOKMDHDXVLoJqwBsxY3YLdjg48zLiRCwzw_mRLfd708loTJbD9fwCZTCt0k5BoVvdFFSqlp1NoJfEzcRNe7nroTbBEeWs1rSfUXH0H-WGnN1RGppof94QZ8nU1kfygryHIY4-hIxs8/s400/apple+turnover2.jpg" width="400" /></a></div><br />
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I love apple pastry. Next to chocolate, it’s my favorite tasty treat. A while back while surfing through my favorite blogs, I came across Tina’s <a href="http://www.mommyskitchen.net/">Mommy’s Kitchen Blog</a> .<br />
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She had written a post about this wonderful recipe on making your own apple pie filling and canning it for immediate or future use. Well I’m not much of a canner so I just filled containers and froze the filling. I’ve made a pie and two batches of apple turnovers with I puff pastry. That’s the one that I want to share with you today. I love puff pastry especially - mixed with apples.<br />
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It’s a simple process. Depending on how many turnovers you want to make (I make 4, two each for Bob and me) remove puff pastry from the box and allow to defrost for about 20 – 25 minutes. <br />
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Flour your rolling surface and rolling pin and roll out the puff dough to about 15 by 10 inches. Cut (I use a pizza cutter) the rolled out pastry into 5-inch squares. <br />
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Prepare egg wash by whisking 1 egg with 2 teaspoons of water. Brush some egg wash along the edges of each puff pastry square. Place 1 heaping tablespoon of apple pie filling in the center of the square. Fold over and crimp the edges together to hold. <br />
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Line a baking sheet with parchment paper (I love that stuff!) and place prepared turnovers on the paper. Brush some of the egg wash over the turnover and sprinkle with some sanding sugar (large grain sugar). Make a couple of slits (carefully) in the top and bake for 25 minutes in a 400-degree oven. <br />
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Remove from oven and allow to cool on rack. <br />
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So easy – so satisfying. Love it. Now I think I’ll make some chocolate chip cookies.:) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVssZSoRgLUeHpjTTrjSH7ZWleyJvAfCnk9d9wIwImjuYk7MnKoTLaMw0gnSwDonJ6CA47_tF2tOoeBb9LRNPGt03dATHJorm_tbHaj0qLmqqqRt73bIvgb73_mRr7oLDM0UC0KnNdPrgw/s1600/apple+turnover3.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVssZSoRgLUeHpjTTrjSH7ZWleyJvAfCnk9d9wIwImjuYk7MnKoTLaMw0gnSwDonJ6CA47_tF2tOoeBb9LRNPGt03dATHJorm_tbHaj0qLmqqqRt73bIvgb73_mRr7oLDM0UC0KnNdPrgw/s400/apple+turnover3.jpg" width="400" /></a></div><strong><span style="color: #660000; font-size: large;">Homemade Apple Pie Filling in a Jar</span></strong> <br />
<a href="http://www.mommyskitchen.net/2010/04/got-apples-make-apple-pie-filling-in.html">http://www.mommyskitchen.net/2010/04/got-apples-make-apple-pie-filling-in.html</a><br />
4 1/2 - cups sugar<br />
1 - cup cornstarch<br />
2 - teaspoons cinnamon<br />
1/4 - teaspoon nutmeg<br />
1 - teaspoon salt<br />
3 - tablespoons lemon juice<br />
10 - cups of water<br />
6 pounds of tart apples, washed, peeled and thinly sliced<br />
(I used golden delicious and a few granny smith apples)<br />
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Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.<br />
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In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat. While the filling was cooking I sliced the apples and added them into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars. Pack apples into clean, hot canning jars leaving an inch from the top of the jar. Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims. Process in a boiling water bath for 20 -30 minutes Use a jar tongs to remove the jars from water Place the jars on a dish towel to dry and allow the jars to cool for several hours Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)<br />
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To Make Apple Pie: <br />
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Pour 1 quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter. Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubblingTeresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com6tag:blogger.com,1999:blog-4705125965213658123.post-73789016062873809382010-05-17T10:32:00.000-07:002010-05-17T10:32:12.312-07:00Olive Garden (copycat) Breadsticks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxP-utu48XVs0Nl5Nm0WCSLle8LG8N9j4STxcYkTMv1ftpLry54bFNYEIG_TTUxMZKZI1B8GBMr4NXxNgXVtvHG71uRN6-Z1RSge1P3VdGIqOACroPmeGICxhMauLRCd7zYwc7KRvx97vd/s1600/breadsticks4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxP-utu48XVs0Nl5Nm0WCSLle8LG8N9j4STxcYkTMv1ftpLry54bFNYEIG_TTUxMZKZI1B8GBMr4NXxNgXVtvHG71uRN6-Z1RSge1P3VdGIqOACroPmeGICxhMauLRCd7zYwc7KRvx97vd/s320/breadsticks4.jpg" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I made some Chicken Fettuccini Alfredo for Bob and couldn’t resist this wonderful recipe I found. Delicious (copycat) Olive Garden Breadsticks. They didn’t take long to make and were absolutely yummy with the fettuccini. I didn’t take a picture of the Alfredo cause I’m sure most of you have made it at one point or another, but I’m including the recipe just in case. Big hugs to all. I’m so totally excited; my son is coming in to town today and can’t wait to see him. Have a great week everyone. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeyxSnPNslQv6tvATeLUEjvOqymcOqXptO7ttFSSQz7gaGEJtFWKk2vpeXZJYPTnOOc_zklpzir-Pk3I3JVfXza-IhALFFJ6zSvqh96SCOGUtPlu4Z6_rxtX0RMwzriP_veBhjVN8ywv0/s1600/breadsticks1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeyxSnPNslQv6tvATeLUEjvOqymcOqXptO7ttFSSQz7gaGEJtFWKk2vpeXZJYPTnOOc_zklpzir-Pk3I3JVfXza-IhALFFJ6zSvqh96SCOGUtPlu4Z6_rxtX0RMwzriP_veBhjVN8ywv0/s320/breadsticks1.jpg" wt="true" /></a><br />
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<strong>Copycat Olive Garden Breadsticks</strong> </div><br />
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DOUGH<br />
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1 (1/4 ounce) package active dry yeast <br />
4 1/4 cups all-purpose flour, plus more for dusting <br />
2 tablespoons unsalted butter, softened <br />
2 tablespoons sugar <br />
1 tablespoon fine salt <br />
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TOPPING<br />
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3 tablespoons unsalted butter, melted <br />
1/2 teaspoon kosher salt <br />
1/8-1/4 teaspoon garlic powder <br />
1 pinch dried oregano <br />
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Directions<br />
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Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes. <br />
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Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. <br />
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Preheat the oven to 400 degrees F. <br />
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Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. <br />
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Bake until slightly golden, about 15 minutes. <br />
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Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. <br />
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Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.<br />
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<strong>Alfredo Sauce Recipe</strong><br />
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1 pint of heavy cream<br />
1/4 pound of butter (one stick)<br />
2 tablespoons cream cheese<br />
1/2 – 3/4 cup Parmesan cheese<br />
1 teaspoon garlic powder<br />
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In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper <br />
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Cook up some fettuccini and some chicken breast and mix together with the Alfredo Sauce.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com6tag:blogger.com,1999:blog-4705125965213658123.post-71506224368120766972010-05-12T12:36:00.000-07:002010-05-12T12:42:46.153-07:00Gorditas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6f9QCCbrTKpj1pn5QidkmR8OcEQQnK50cqcArWQ1ZZ60S-ggsHQx5kQLqZGBEXwhOrm_okrM9rr3SuvtBbGOJd1k1EXvg270W6xk83zNmXYBEnUBDUjhQ9mS3iN_LbR-hICv_p2GpzMDb/s1600/Gordita+Plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6f9QCCbrTKpj1pn5QidkmR8OcEQQnK50cqcArWQ1ZZ60S-ggsHQx5kQLqZGBEXwhOrm_okrM9rr3SuvtBbGOJd1k1EXvg270W6xk83zNmXYBEnUBDUjhQ9mS3iN_LbR-hICv_p2GpzMDb/s320/Gordita+Plate.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Gorditas, translated into English, mean Little Fat Ones. Actually it's little fat girls, but I kind of take offense to that. There really shouldn't be a translation. Gorditas are Gorditas, Masa Pockets filled with your favorite meat, chicken or pork filling. Some people fill them up with refried beans or even queso. However you prepare them, they're delicious and easy to make.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made mine with a simple picadillo recipe. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUJ_q3GmXbYKBbd5WhFmJ57qGoF1Hb-5rw25-s3X7paSHz0Fw_gZBo5kZzpSKGsUP49aFc_adCa_k1ZdWmsKqC8GSvGFWVwA_pJs3U_QzxRDAvEaDSqn6NXJSZ2YeFoR_aElzs0dlZ2e6/s1600/Gordita+Filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUJ_q3GmXbYKBbd5WhFmJ57qGoF1Hb-5rw25-s3X7paSHz0Fw_gZBo5kZzpSKGsUP49aFc_adCa_k1ZdWmsKqC8GSvGFWVwA_pJs3U_QzxRDAvEaDSqn6NXJSZ2YeFoR_aElzs0dlZ2e6/s320/Gordita+Filling.jpg" wt="true" /></a><br />
1 pound ground meat<br />
<div class="separator" style="clear: both; text-align: left;">1 large tomato, diced,</div><div class="separator" style="clear: both; text-align: left;">1 large potato, diced small</div><div class="separator" style="clear: both; text-align: left;">1/2 a large onion, minced</div><div class="separator" style="clear: both; text-align: left;">1 cup beef broth</div><div class="separator" style="clear: both; text-align: left;">1/4 cup roasted, chopped green chiles</div><div class="separator" style="clear: both; text-align: left;">Seasoned with sea salt, fresh ground pepper, garlic powder and some ground cumin</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine ground beef with broth. Add potatoes, tomato, onion and green chile. Season. Simmer on low until potatoes are tender, about 30 to 40 minutes.</div><br />
<div style="text-align: left;">The masa for the Gorditas is very simple to make, alot easier than that the masa for tamales.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 3/4 cups masa harina </div><div style="text-align: left;">1 cup very warm tap water </div><div style="text-align: left;">2 tablespoons lard or shortening </div><div style="text-align: left;">1/2 teaspoon salt </div><div style="text-align: left;">1/3 cup flour </div><div style="text-align: left;">1 teaspoon baking powder </div><div style="text-align: left;">vegetable oil for frying</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix the masa harina with the warm water until well combined and set aside. Combine flour, baking powder and salt. Add to prepared masa. Knead in the lard. If the masa feels a little dry, add a couple more teaspoons of water. Divide dough into 12 pieces and roll each piece into a ball. Place each masa ball on a plate or cutting board lined with parchment paper and cover with plastic wrap. Allow to rest for 20 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mQNdZ_NT1CjFydwVsJLzAAxldQrn3Dfe7AKzm7Xx0FQQlV-OrQbdfwIdP62-IFLsUQDhOnfQnyqSSdTXwdQ3SddQi_ljiCf3XRGljkbGa_tp7910mxayrMW-Na4TmYcgDQAF2YsvrWRx/s1600/Gorditas+Resting.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mQNdZ_NT1CjFydwVsJLzAAxldQrn3Dfe7AKzm7Xx0FQQlV-OrQbdfwIdP62-IFLsUQDhOnfQnyqSSdTXwdQ3SddQi_ljiCf3XRGljkbGa_tp7910mxayrMW-Na4TmYcgDQAF2YsvrWRx/s320/Gorditas+Resting.jpg" wt="true" /></a></div><br />
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Place a heavy skillet (cast iron if you have it) over medium heat. While it's heating up, roll or flatten by hand each masa ball into an approximate 4-inch diameter circle. Place the rounds on the hot skillet and cook for about 1 minute on each side. Set aside to cool. Next comes the frying.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg895PaZWDQndEWnC1O5ZtNti1apvJ-Ymmh4bcG0FtYNKh_6gHFcoiYSUilDX3r0RyaN5B18CCp12RsKnVhvY_3E8pKM0o7VXpDGjy82fwX_uqrrjxHi_kNwtijN9GBsL_55SBkHicZzHOU/s1600/Gorditas+Frying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg895PaZWDQndEWnC1O5ZtNti1apvJ-Ymmh4bcG0FtYNKh_6gHFcoiYSUilDX3r0RyaN5B18CCp12RsKnVhvY_3E8pKM0o7VXpDGjy82fwX_uqrrjxHi_kNwtijN9GBsL_55SBkHicZzHOU/s320/Gorditas+Frying.jpg" wt="true" /></a><br />
Heat 1 to 2 inches of vegetable oil in a heavy frying pan to a temperature of about 325 degrees. Fry 1 to 2 toasted gordita rounds in the hot oil until puffed and golden brown.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTP7Q9343_IA15RKTnaRrjl6gR-lBZzPmPUZtwNe3T2jqtmE74SVrgwMoFdcAgyOC9_WaLtkORku4kutDIz2JxxUF7a8o9Ei9jr21e2ADpEr-wboXl4ZYbU6GEsXjZP8pCeNER6sp9UW_Q/s1600/Gorditas+Open+n+Fill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTP7Q9343_IA15RKTnaRrjl6gR-lBZzPmPUZtwNe3T2jqtmE74SVrgwMoFdcAgyOC9_WaLtkORku4kutDIz2JxxUF7a8o9Ei9jr21e2ADpEr-wboXl4ZYbU6GEsXjZP8pCeNER6sp9UW_Q/s320/Gorditas+Open+n+Fill.jpg" wt="true" /></a><br />
When you're done frying, carefully slice one edge of the gordita and open. Fill with the picadillo recipe or whatever your favorite filling might be. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkMeALJNGTgO9ZPPt0OpDAyd6ZRUO-gQ2VOaO3JJ9kYP6nna12FMnLYJCMY3nxeIQVBwy2RY2hMWmLkjUueBa-TQ8WbsUD1lArDi6RSw6iLBv8oOy2Af8tHieU3F979VgRCZArNuio9-q/s1600/Gordita+Garnishes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkMeALJNGTgO9ZPPt0OpDAyd6ZRUO-gQ2VOaO3JJ9kYP6nna12FMnLYJCMY3nxeIQVBwy2RY2hMWmLkjUueBa-TQ8WbsUD1lArDi6RSw6iLBv8oOy2Af8tHieU3F979VgRCZArNuio9-q/s320/Gordita+Garnishes.jpg" wt="true" /></a><br />
Set a plateful of garnishes on the table for topping off your gorditas. I used shredded lettuce, diced tomatoes, chopped avocados, salsa and lots and lots of cheese.<br />
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</div><div class="separator" style="clear: both; text-align: center;">I hope you try this traditional dish in your next fiesta. They're simple to make, tasty and quite filling. Enjoy.</div>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com9tag:blogger.com,1999:blog-4705125965213658123.post-85168614967832865472010-05-08T11:36:00.000-07:002010-05-08T14:10:20.283-07:00Latina Woman for Mother's Day<div class="separator" style="clear: both; text-align: center;">(Re-post)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG5oj10187pGAUMX4NHR7CqNDmCJyvYCB5yptQVuIuCg284aLK8luPUu9HuAcPhQQhEydLz01s0msexqmy_pLvwkoZCp9w6ShBbbz3h5CrY_JT4ke8CVp-d1dUbHiDU3eyVqetpMRtagp/s1600/Latina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG5oj10187pGAUMX4NHR7CqNDmCJyvYCB5yptQVuIuCg284aLK8luPUu9HuAcPhQQhEydLz01s0msexqmy_pLvwkoZCp9w6ShBbbz3h5CrY_JT4ke8CVp-d1dUbHiDU3eyVqetpMRtagp/s320/Latina.jpg" tt="true" width="226" /></a></div><div style="text-align: center;"><span style="color: magenta; font-size: large;"><strong></strong></span><br />
<div style="text-align: center;"></div><strong><span style="color: magenta; font-size: large;">Feliz Dia de las Madres!</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">There is a wonderful piece that was written sometime ago commemorating </div><div style="text-align: center;">women everywhere. I've searched throughout the internet but have never found the author of this piece. If someone knows who wrote it, please let me know.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For the past <strike>nine</strike> ten years I have posted it on the internet and have dedicated it to my mother and to all women celebrating Mother's Day.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">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 with lots of love, admiration and respect.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: magenta;"><strong>How to Recognize a Latina Woman </strong></span></div><div style="text-align: center;"><span style="color: magenta;"><strong>(or ANY woman)</strong></span> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">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.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">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.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">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.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">(In memory of my mother)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">(En recuerdo de mi Madre, Maria Luisa Cordero (1915 - 1997)</div><div style="text-align: center;"><br />
</div>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com3tag:blogger.com,1999:blog-4705125965213658123.post-45608426158492327322010-04-13T15:11:00.000-07:002010-04-13T15:15:14.493-07:00Rum Cake Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2ZmsPZLjQYTAxkcwWLEGNASFnC8bhyphenhyphenKOrx0ymxn91HIpYxD4C_VLCzx8_vWctTvV4Mxqo7VkpDzveFGrg0YLPEpiuxsrZZH_6w9aXgp5fgdB1gnYH8EHXj-2fbQjy7Nw7mJb9Qsy5ZL_/s1600/Rum+Cake+Cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2ZmsPZLjQYTAxkcwWLEGNASFnC8bhyphenhyphenKOrx0ymxn91HIpYxD4C_VLCzx8_vWctTvV4Mxqo7VkpDzveFGrg0YLPEpiuxsrZZH_6w9aXgp5fgdB1gnYH8EHXj-2fbQjy7Nw7mJb9Qsy5ZL_/s320/Rum+Cake+Cookies2.jpg" wt="true" /></a></div>Time for some more cookies. Since I made the <a href="http://chocolateloreandmore.blogspot.com/2010/01/kahlua-cake-cookies.html">Kahlua Cake cookies</a> a while back, I’d been wanting to make Rum Cake cookies. Next time I‘ll try Piña Colada cookies.<br />
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It’s been difficult to post lately. Bob’s waiting to hear about a job in Houston. Not knowing if we’re moving in the next couple of weeks has me a little antsy. But I figured I’ve wasted enough time worrying about something that hasn’t happened yet. It’s time to bake before the weather gets too hot to turn on the oven after 10 am. <br />
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These recipe instructions are the same ones I used for the Kahlua cake cookies shown in the chocolate blog. It is sooo easy to turn a cake mix into cookies. Think of the possibilities; all the different flavors and add-ins to experiment with.<br />
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<span style="color: #990000; font-size: large;"><strong>Rum Cake Cookies</strong></span><br />
<br />
1 yellow cake mix<br />
2 eggs<br />
½ cup vegetable oil <br />
1 tablespoon Bacardi Rum<br />
1 cup finely chopped pecans<br />
1 recipe Spicy Glazed half pecans<br />
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Mix eggs, oil and rum together. Add the cake mix. Blend all ingredients well. Fold in chopped pecans.<br />
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Using a cookie scoop (to make all the cookies uniform in size), scoop out dough and place on a parchment paper-lined cookie sheet.<br />
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Top each scoop with one glazed half pecan. Bake for 10 minutes and cool completely on a cooling rack. That’s it. Enjoy with a delicious cup of coffee and your afternoon break is a success. <br />
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<strong>Spicy Glazed Pecans</strong><br />
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1/4 cup white sugar <br />
1 tablespoon water <br />
1/2 teaspoon cayenne pepper <br />
1 1/2 cups pecan halves <br />
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Directions<br />
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. <br />
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In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 10 to 12 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-gcooPf-xZNI6Wb1E-P21mw1lHZ1AOcriUd8d2Y5QZNTOPn7KG-9tzZrX2gXGe1IbKjajPKFIfcMTCUA3-hZhkgyvnlY9jCYVMGC06ySHky0ugNM40KYNLADKoCwFY3ubGqNfwUoKnYk/s1600/Rum+Cake+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-gcooPf-xZNI6Wb1E-P21mw1lHZ1AOcriUd8d2Y5QZNTOPn7KG-9tzZrX2gXGe1IbKjajPKFIfcMTCUA3-hZhkgyvnlY9jCYVMGC06ySHky0ugNM40KYNLADKoCwFY3ubGqNfwUoKnYk/s320/Rum+Cake+Cookies.jpg" wt="true" /></a></div>You all know that I wrote a cookbook, <strong>Aprovecho, A Mexican American Border Cookbook</strong>. Well, it’s now available in <strong>Kindle</strong>. My publisher had told me of the possibility, but not until I was browsing through Amazon did I discover that indeed it was now available in Kindle format. The feeling was pretty much the same as when we first published and I never saw the book until it was out on the shelves at Barnes and Noble. (Have I ever mentioned that the whole publishing experience is rather un-nerving?) <br />
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Anyway, thought I’d let you guys know. Enjoy the cookies. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAEQRWIif1mloweJWl7bCc7yUHZWwnXOp5zcfZEOD7HCVf-6Kly7rT3irOjZF1q1r3XlW5KiF_UJyPFB1_oyt5B5rTy9mA3YYWRJf5wy3_uSqmDVqaE_ygy_pC7wrJJU58kFAdtfoh9jC/s1600/rum+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAEQRWIif1mloweJWl7bCc7yUHZWwnXOp5zcfZEOD7HCVf-6Kly7rT3irOjZF1q1r3XlW5KiF_UJyPFB1_oyt5B5rTy9mA3YYWRJf5wy3_uSqmDVqaE_ygy_pC7wrJJU58kFAdtfoh9jC/s320/rum+cake3.jpg" wt="true" /></a></div>In case you missed my post on Rum Cake, here is the recipe once more. :)<br />
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<strong>BACARDI RUM CAKE</strong> <br />
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1 c. chopped walnuts or pecans<br />
1 pkg. yellow cake mix<br />
1 (3 3/4 oz.) pkg. instant vanilla pudding<br />
4 eggs<br />
1/2 c. cold water<br />
1/2 c. Wesson oil<br />
1/2 c. Bacardi dark rum<br />
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GLAZE:<br />
1/4 lb. butter<br />
1/4 c. water<br />
1 c. granulated sugar<br />
1/2 c. dark rum<br />
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Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup Bacardi dark rum together. Pour batter over nuts and bake the cake for 1 hour. Cool. Invert on serving plate. Prick top and drizzle with glaze. Allow cake to absorb glaze. Repeat until the glaze is used up. To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com10tag:blogger.com,1999:blog-4705125965213658123.post-8683098232590541222010-04-01T14:31:00.000-07:002010-04-01T14:31:09.538-07:00Easy Strawberry Cream Tart<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydhFAb0oo0S0rsNj8WQHrlUDPBUxrmvpPHIXPPcj1QgF54LKXu15mAUNOVQJbVlcwhyUBdAOh_tQYMD6YS2jgGRZMe1bwew0gYw54TCBHxKCNn8PavatZeiAI4WH5Q7VgxvaXM6WFIMYb/s1600/Strawb+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydhFAb0oo0S0rsNj8WQHrlUDPBUxrmvpPHIXPPcj1QgF54LKXu15mAUNOVQJbVlcwhyUBdAOh_tQYMD6YS2jgGRZMe1bwew0gYw54TCBHxKCNn8PavatZeiAI4WH5Q7VgxvaXM6WFIMYb/s320/Strawb+Tart.jpg" /></a><br />
</div>As easy as pie, so the saying goes. Thought I’d share a quick and simple Spring time dessert just in time for the Easter weekend. Life has been a little stressful lately, my Aunt Enriqueta, 98 years old, just passed away. Thankfully she was not ill, just tired. She slipped away quietly in her sleep. We have wonderful memories of her and will always keep her in our hearts. <br />
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My children know that when I’m stressed or the old Fibro kicks in, I can’t focus, so I either clean house or cook. You know what I mean, something that doesn’t take a great deal of intelligence or concentration. Here’s where this pie comes in.<br />
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I’d never made a tart shell before and had purchased a pan to give me the incentive to make one. Well, I kept putting it off and putting it off until two days ago. I figured if I could finally learn to make homemade bread, I could tackle making a tart.<br />
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The filling is “as easy as pie”. Cream cheese filling topped with strawberries and a glaze. Doesn’t get much simpler than that. I hope your Easter or Passover weekend is blessed with love and family. <br />
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<strong><span style="color: red; font-size: large;">Strawberry Cream Pie</span></strong> (I mean <strong>Tart</strong>)<br />
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1 (8 ounce) bar of cream cheese, softened<br />
¼ cup sugar<br />
1 cup whipped cream (you can use Cool Whip if you like) <br />
1 pint of fresh strawberries, washed, hulled and sliced in half<br />
1 tub of Strawberry Glaze (I used Maries)<br />
Additional whipped cream as a topping, optional<br />
1 tart shell<br />
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Blend cream cheese and sugar together until well combined. Fold in whipped cream. <br />
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Spread evenly over tart shell. Arrange you sliced strawberries over the cream cheese filling. Cover completely with glaze. Refrigerate for at least an hour. Top with additional whipped cream (if desired) before serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrSh2z-Tb2aAfrbVCoJs2heHDG8ZkEUHN5VUdnWQxnWBQtP30CH9vFerBusw2Xa8Cr3wSjxiCP83Einrpjdkf-bzEQ8wkbwRKpqHv5j9x9IIOhz2XQ7oqEfVmBxaxxW7nS34cYQXqOhlK/s1600/Strawb+Tart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrSh2z-Tb2aAfrbVCoJs2heHDG8ZkEUHN5VUdnWQxnWBQtP30CH9vFerBusw2Xa8Cr3wSjxiCP83Einrpjdkf-bzEQ8wkbwRKpqHv5j9x9IIOhz2XQ7oqEfVmBxaxxW7nS34cYQXqOhlK/s320/Strawb+Tart2.jpg" /></a></div><br />
<strong><span style="color: #660000; font-size: large;">Tart Shell</span></strong><br />
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1 1/2 cups all-purpose flour <br />
1/4 cup white sugar or brown sugar, packed <br />
1/2 teaspoon salt <br />
2/3 cup butter <br />
1 large egg, beaten <br />
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Preheat the oven to 400°F (205°C). <br />
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In a bowl, combine the flour, sugar and salt. Using a pastry blender or the tips of your fingers, cut the butter into the flour mixture until mixture resembles coarse cornmeal. Using a fork, stir in the beaten egg, until dough comes together nicely. Form pastry into a ball and chill for 1 hour. <br />
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Roll pastry out on a lightly floured work surface into a circle slightly larger than the tart pan, place in pan and press onto bottom and edge of pan and then firmly roll the rolling pin across the top of the tart pan to trim away the excess pastry. (Or a quick and easy method is to simply omit chilling the dough first and firmly press dough evenly against the bottom and side of an ungreased tart pan with your fingertips). <br />
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Bake pastry for 10 to 12 minutes or until golden brown. (You can help prevent the pastry from becoming too puffy and bubbling by cutting out a circle of parchment or waxed paper and placing it on the tart pastry, then filling it with pastry weights, beans or rice. Remove the paper and weights a few minutes before the end of baking time to allow the pastry to brown. This procedure is called blind-baking). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VgNt1VaMDEBJOUAvYY2iZ_bJS6p-5tvY7ePRb-FHowaecsiMfaTp8mTioV1UY07txPn-0WtYe0howsnmU0L7sB3PggpBc5Gopt9VtcW5ZhKExjV20oYf5XvxkKotQ0NVY9_ZobZ_3sDz/s1600/Strawb+Tart3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VgNt1VaMDEBJOUAvYY2iZ_bJS6p-5tvY7ePRb-FHowaecsiMfaTp8mTioV1UY07txPn-0WtYe0howsnmU0L7sB3PggpBc5Gopt9VtcW5ZhKExjV20oYf5XvxkKotQ0NVY9_ZobZ_3sDz/s320/Strawb+Tart3.jpg" /></a></div>Makes enough pastry for one (11-inch) round tart or 8 individual tart shells.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com7tag:blogger.com,1999:blog-4705125965213658123.post-58788945705457743452010-03-25T08:49:00.000-07:002010-03-25T08:50:38.900-07:00Chicken and Waffles My way<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvOjUQkU0jNZ1zo4eT9I4teqUeTk-GAIDZP-8vtDzQIiatZAmlALz4bmnMr-2Rq3LKvIKH7mcuUj6eC9_W8rwUmaNECVWiCEQBezoGCLj9f_b3ttQdG_MhD021Jgdk3UvzeY8zwsyk5K8/s1600/chick+n+wafles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvOjUQkU0jNZ1zo4eT9I4teqUeTk-GAIDZP-8vtDzQIiatZAmlALz4bmnMr-2Rq3LKvIKH7mcuUj6eC9_W8rwUmaNECVWiCEQBezoGCLj9f_b3ttQdG_MhD021Jgdk3UvzeY8zwsyk5K8/s320/chick+n+wafles.jpg" /></a></div>I never truly understood the concept of Chicken and Waffles until this week. It's quite the popular dish in the Northeast part of the country and in the South, but until I couldn't decide on whether to have a late breakfast or an early lunch the idea of having both completely eluded me.<br />
<br />
<br />
The original dish of Chicken and Waffles is made with fried chicken and delicious buttermilk waffles. I gave mine a spin and made a spicy chicken salad with cornmeal waffles. Being a chocoholic, I suppose I could have cooked up some spicy chocolate waffles and served it with chicken mole, but I was hungry and wanted a quick meal. I think the addition of mangos and pepper jelly is what really made this dish so tasty. <br />
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I heard a story told by a lady up in New York how the custom of chicken and waffles came about. Apparently it started back in the late 40's or early 50's when diners would remain open late at night to serve musicians a meal after their late night gigs. The dilemma with them was the same one I ran into in deciding whether to have breakfast or lunch. So a menu item of chicken and waffles soon became popular to satisfy these late night customers. <br />
<br />
It was a perfect "brunch" for me with some left-over’s for Bob when he got home for work. Hope it gives you some ideas of your own in recreating this fabulous dish. Enjoy. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mMi9hoJu-8OaYvrjswGQcRdWxiYvL-6ODZj9aUpdtpCXci5TDkrhM49xDLdbP_bn5pYLLi2Gnel5dNzOxquZjjtL8LoJm0mMXDuJZNoT2V0FqJnx3vu4fCCJjeOm7vqzSYAK9YOFSrDt/s1600/chick+n+wafles2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mMi9hoJu-8OaYvrjswGQcRdWxiYvL-6ODZj9aUpdtpCXci5TDkrhM49xDLdbP_bn5pYLLi2Gnel5dNzOxquZjjtL8LoJm0mMXDuJZNoT2V0FqJnx3vu4fCCJjeOm7vqzSYAK9YOFSrDt/s320/chick+n+wafles2.jpg" /></a></div><br />
<br />
<strong>Spicy Sweet Mango Chicken Salad</strong><br />
<br />
¼ cup mango-lime-pepper jelly syrup reduction sauce<br />
½ cup mayonnaise<br />
1 tbsp. honey<br />
2-2 ½ cups diced chicken, cooked<br />
1 cup thinly sliced celery<br />
1 cup diced mangos<br />
1/3 cup toasted macadamia nuts<br />
Salt to taste<br />
¼ cup sliced green onions with tops<br />
<br />
Reduction Sauce:<br />
<br />
1 can mango nectar (I used Kern’s)<br />
¼ cup jalapeño pepper jelly (I used Reese’s Hot Pepper Jelly)<br />
1 tablespoon lime juice<br />
<br />
In a small saucepan, combine mango nectar and pepper jelly. Whisk to combine and heat over medium-high heat to boiling. Reduce heat to medium-low and simmer for about 15 to 20 minutes until reduced by half and syrupy. Stir periodically during this process.<br />
<br />
Remove from heat and add lime juice. Allow to cool for about 10 minutes while combining the chicken salad ingredients. When cool, combine ¼ cup sauce with ½ cup mayonnaise and 1 tablespoon honey. <br />
<br />
Combine chicken, celery, diced mango pieces, macadamia nuts and sliced green onions. Add salt to taste. Mix mayonnaise mixture into chicken ingredients. <br />
<br />
Cover and chill. Serves 4.<br />
<br />
<strong>Cornmeal Waffles</strong> <br />
<br />
Ingredients<br />
1 3/4 cups all-purpose flour <br />
1 1/4 cups yellow cornmeal <br />
1 tablespoon baking powder <br />
1 teaspoon sugar <br />
1 teaspoon salt <br />
2 cups milk <br />
3 tablespoons vegetable oil <br />
2 large eggs <br />
<br />
Directions<br />
Preheat waffle iron according to manufacturer's instructions. <br />
<br />
In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com8tag:blogger.com,1999:blog-4705125965213658123.post-41933042910243019382010-03-12T12:04:00.000-08:002010-03-12T12:04:09.494-08:00Homemade Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmYeo2FmdxrJMhiEuCoxHqC02cesoBrPavFlD9trgQRTick11OCwwCT7Q4u6-rEHts6-zi8ZCBBCyoNLCAWxeuGYjKErFZE8lkM9Gkh-hOhdPJ7Rfi7BdIX0zD0K-TbwRnPpqOPsRwapm/s1600-h/CinRls4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmYeo2FmdxrJMhiEuCoxHqC02cesoBrPavFlD9trgQRTick11OCwwCT7Q4u6-rEHts6-zi8ZCBBCyoNLCAWxeuGYjKErFZE8lkM9Gkh-hOhdPJ7Rfi7BdIX0zD0K-TbwRnPpqOPsRwapm/s400/CinRls4.jpg" vt="true" width="400" /></a></div>Look at my first attempt at making homemade cinnamon rolls. I think they're gorgeous. My daughter-in-law Jennifer has been making these for sometime now so I thought I'd give them a try. Now that I've gotten over the fear of yeast, my bread baking days are taking off.<br />
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I was a little leary of making these because the recipe called for combining and kneading the dough in a bread machine. Well, a couple of months ago, I broke the one I had. I was trying to be so smart in taking it apart to clean it properly, then I couldn't put it back together again. Oh well. Don't know till you try. <br />
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But, I used my Kitchen Aid Mixer with the dough hook and they came out great. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77wCjydLLwIzc2GgzM8cVL7ZwL1JMMNjPwLZbLkL-H1UI2DTkUZGOWAo1v6M1Cfk-1l3I31GmQIpFdFdH5pxFd7YyRsRWGnKtF5S6087Ripl75N96ZdWyyMdJHOoWUjVMdUbGiIjAU0UI/s1600-h/CinRls1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77wCjydLLwIzc2GgzM8cVL7ZwL1JMMNjPwLZbLkL-H1UI2DTkUZGOWAo1v6M1Cfk-1l3I31GmQIpFdFdH5pxFd7YyRsRWGnKtF5S6087Ripl75N96ZdWyyMdJHOoWUjVMdUbGiIjAU0UI/s320/CinRls1.jpg" vt="true" /></a></div><div style="text-align: center;">Spreading the brown sugar-cinnamon mixture and rolling it up.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpM0owIoS30-3IznYVcGT8nPJaVwYaSba8rIJDTdkMLB52ZhUWDoGvVLCmZIIR1CjEjsFxeJhdxPYnZN0RIBB8hqZKq4L15GsTqIgz7qM0h2-UyZtbIeL2EOV21sWpDDvQ7F_yl5oA9-H/s1600-h/CinRls2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpM0owIoS30-3IznYVcGT8nPJaVwYaSba8rIJDTdkMLB52ZhUWDoGvVLCmZIIR1CjEjsFxeJhdxPYnZN0RIBB8hqZKq4L15GsTqIgz7qM0h2-UyZtbIeL2EOV21sWpDDvQ7F_yl5oA9-H/s320/CinRls2.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Cut and allowed to rise a second time.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCVP1r8foLzHk3ahGRlUNdCSt39Lyfj02EEJ0uIUUiWtzYQssH6UpR_8_wo6ZprIXr_bIycr_kjshEcIGSc5bg-kP5kiafi9d5K28NyGZbHZxIWroU2SbOUSP1AXhHv7AWJle8BYcFDk5/s1600-h/CinRls3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCVP1r8foLzHk3ahGRlUNdCSt39Lyfj02EEJ0uIUUiWtzYQssH6UpR_8_wo6ZprIXr_bIycr_kjshEcIGSc5bg-kP5kiafi9d5K28NyGZbHZxIWroU2SbOUSP1AXhHv7AWJle8BYcFDk5/s320/CinRls3.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Out of the oven and ready to frost with Cream Cheese Frosting.</div><div class="separator" style="clear: both; text-align: center;">Cinnabon...eat your heart out!</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div>The part that gave me some bit of a problem was rolling the dough out into a rectangle. It took a while, but I got it done. Next I made some coffee and scarfed down one. I thought I'd be able to eat two, but they come out so big that I only managed to eat one.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykGIsLhFR6Weqj0rVMETivu02H4j8Dn95DvjRCBqHKzf-tU7NH-TyJX2lyHcxMQMGIDt6hy4-5caq-AUDaGGuGuy9xFz8YUbNBrqYrVtXp_RzsfB0B5mPfczLxmY3oYJgCjV1bqPVWjGZ/s1600-h/MetLife+Blimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykGIsLhFR6Weqj0rVMETivu02H4j8Dn95DvjRCBqHKzf-tU7NH-TyJX2lyHcxMQMGIDt6hy4-5caq-AUDaGGuGuy9xFz8YUbNBrqYrVtXp_RzsfB0B5mPfczLxmY3oYJgCjV1bqPVWjGZ/s320/MetLife+Blimp.jpg" vt="true" width="320" /></a></div>While I was waiting for the rolls to come out of the oven, I went out back to sky watch, a habit I enjoy. An eagle flew over head. I ran back in to get my camera and when I returned, I found it gone. BUT, the MetLife Blimp was going by so I took a picture of that. Happy weekend everyone. <br />
<strong>My Cinnamon Rolls</strong><br />
<br />
<br />
1 cup warm milk (110 degrees)<br />
2 eggs, room temp<br />
1/3 cup butter, melted<br />
4 ½ cups bread flour<br />
1 teaspoon salt<br />
½ cup white sugar<br />
2 ¼ teaspoons active dry yeast<br />
1 ½ teaspoons vanilla<br />
<br />
Filling:<br />
1 cup brown sugar<br />
2 ½ tablespoons cinnamon<br />
1/3 cup softened butter<br />
<br />
Frosting:<br />
1 (3 ounce) cream cheese, softened<br />
¼ cup butter, softened<br />
1 ½ cups powdered sugar<br />
½ teaspoon vanilla<br />
pinch of salt<br />
<br />
<br />
Dough:<br />
<br />
Warm milk in saucepan until it reaches 110. Remove from heat ad sprinkle in yeast and ¼ teaspoon sugar, do not stir. Set aside for 5 minutes until foamy. Whisk in eggs, melted butter and vanilla. Whisk the flour, sugar and salt in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low with dough hook until thick and slightly sticky. Knead on medium until dough gathers around the hook, about 6 minutes. Add a couple of tablespoons of flour if necessary. Remove the dough and shape into a ball. Place in a buttered bowl. Turn dough to butter underside. Cover bowl with plastic wrap and let rise until double, 1 hour and 20 minutes.<br />
<br />
Roll out dough into a 16 x 21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. . Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).<br />
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Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, powdered sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com11tag:blogger.com,1999:blog-4705125965213658123.post-33424694361104847132010-02-06T14:01:00.000-08:002010-02-06T14:02:36.754-08:00Mango Upside-Down Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSNIhB9O0kH3AMY3hywITfZWKRdPeL8u7j8Jj3Fqzin_TFeQ4k20L4d45BnX_SYWMExTKwUmnbUW0btUd7Bq-UCo1Wx0M5nCygKiHYl2WUaXu0cjJK3-9B2igvyPpmJd8G9ztDc09vuz9/s1600-h/Mango+Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSNIhB9O0kH3AMY3hywITfZWKRdPeL8u7j8Jj3Fqzin_TFeQ4k20L4d45BnX_SYWMExTKwUmnbUW0btUd7Bq-UCo1Wx0M5nCygKiHYl2WUaXu0cjJK3-9B2igvyPpmJd8G9ztDc09vuz9/s400/Mango+Cake2.jpg" width="400" /></a></div>I was served this delicious cake at a business dinner a long time ago. I never forgot the enticing flavor of mangos and lime. I’ve yet to come across a recipe for it in any cookbook that I have (and believe me, I have a lot of cookbooks!). <br />
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<br />
My time has been spent working on a writing project that will incorporate recipes dispersed through the fictional work. I’ve been creating, testing and wracking my head with new delectable delights that could be well incorporated into this work. <br />
<br />
I thought about that delicious cake I once had and set about trying to re-create it. I’m rather pleased with the results. When I was served a slice of this cake, it was accompanied with a smooth and creamy vanilla bean ice cream that had the lime syrup drizzled over it. Sadly I didn’t have any ice cream at home and was so anxious to get a bite into the cake that I pictured it by itself. <br />
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It really is mouthwatering when you taste the sweetness of the mangos, crunch of the macadamia nuts and the tartness of the lime syrup. I felt like one slice wouldn’t satisfy my appetite, but then I remembered…moderation in all things.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZfUVLsnYUkiiPAx0bVlcYzVjmF7R1TF2nvNMScunREIrkS-VYp-855jDc6W9lWSTrqY0I5nkn0KDhtvs5o7fvEBt4ain5HiSwoSCV_hqqwFiWnkzPnTsiFvayFiLUVFL5AttstWvsURv/s1600-h/Mango+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZfUVLsnYUkiiPAx0bVlcYzVjmF7R1TF2nvNMScunREIrkS-VYp-855jDc6W9lWSTrqY0I5nkn0KDhtvs5o7fvEBt4ain5HiSwoSCV_hqqwFiWnkzPnTsiFvayFiLUVFL5AttstWvsURv/s400/Mango+Cake.jpg" width="400" /></a></div><br />
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<span style="color: #990000; font-size: large;"><strong>Mango Upside Down Cake</strong></span><br />
<br />
4 tablespoons butter<br />
1 cup brown sugar<br />
1 yellow cake mix<br />
½ cup water<br />
½ cup mango nectar (or juice)<br />
1/3 cup oil<br />
3 eggs<br />
¼ cup rum<br />
2 tablespoons lime juice<br />
1 large mango, peeled, seeded and sliced<br />
½ cup macadamia nuts, coarsely chopped<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Melt butter in a large round cake pan, or if you prefer, a 13 x 9 inch cake pan in the oven for 3 to 5 minutes.<br />
Sprinkle brown sugar over the melted butter. Lay down the mango slices in whatever fashion you like over the brown sugar. Add the macadamia nuts in between the mango slices.<br />
<br />
Prepare cake batter. In a large mixing bowl, combine cake mix, water, mango nectar, oil, eggs, rum and lime juice. Whisk for 2 minutes until all the lumps disappear. <br />
Carefully pour the batter over the mango prepared cake pan.<br />
<br />
Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.<br />
<br />
Run a knife around the cake edges and invert cake over plate.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZUV-LZrfXmFmaANCN9orHMZEY_nvLTk4WWKcC2QmVoOs94HzjvB8YcS-I8mQnaLZtCLt0g_70USuOpKxKwnOD-57pdn0Gs_OjbNAznE8_16CI6xF1nt3YSYYEHdNqAvMPpxk6A4bqZXR/s1600-h/Mango+Cake3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZUV-LZrfXmFmaANCN9orHMZEY_nvLTk4WWKcC2QmVoOs94HzjvB8YcS-I8mQnaLZtCLt0g_70USuOpKxKwnOD-57pdn0Gs_OjbNAznE8_16CI6xF1nt3YSYYEHdNqAvMPpxk6A4bqZXR/s320/Mango+Cake3.jpg" /></a></div><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Option</span></strong>: Make simple syrup with ¼ cup lime juice and ¼ cup sugar to drizzle over the cake before serving. Mix lime juice and sugar in a small saucepan over low heat and stir until sugar dissolves. Allow to boil gently for 2 minutes to allow syrup to thicken slightly. Remove syrup from heat and add 1 tablespoon rum to the mixture. Drizzle over warm Mango cake for an added level of flavor. Sprinkle with a little lime zest.</div>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com18tag:blogger.com,1999:blog-4705125965213658123.post-33632754021734791452010-02-02T13:27:00.000-08:002010-02-02T13:27:56.914-08:00Flautas (Rolled Tacos)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3BrkxpbchnJOWabb0E4kj-hc8LihMrGLFboYf-6DqnImN8nFCRkuoO6KfHv3ltnG1p_q9RKNlbLBfTqFfim5U48dTxnxQJgqI2dZQV6qAn5zz-16MCb941yP-AzVYCPe46OC14AX6lAx/s1600-h/flautas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3BrkxpbchnJOWabb0E4kj-hc8LihMrGLFboYf-6DqnImN8nFCRkuoO6KfHv3ltnG1p_q9RKNlbLBfTqFfim5U48dTxnxQJgqI2dZQV6qAn5zz-16MCb941yP-AzVYCPe46OC14AX6lAx/s320/flautas.jpg" /></a></div>Flautas are basically rolled tacos but are extremely popular here in the southwest. They can be made from a variety of fillings: chicken (like the ones I made), beef, chile con queso, beans. People get creative when devising fillings for tacos, enchiladas, burritos or gorditas. <br />
<br />
<br />
Our favorite is a filling made with shredded chicken that has been simmering in salsa roja (red salsa). It’s a very simple border dish yet a favorite with a lot of people. Should have made more. Bob took the left-over’s in his lunch today. I’m still trying to get the hang of cooking for two; not too much, not too little. <br />
<br />
Serve with rice and a simple salad. Have guacamole and sour cream as a garnish for the flautas and you won’t want to go out for dinner. <br />
<br />
It feels like I’m becoming leery of eating out. Not only are the prices outrageous, but it’s also hard to trust foods served outside of your own ever watchful eye as it is being prepared. Home cooking rocks. You can trust that it will taste exactly how you want it and you don’t have to pay someone to mess it up. You can do that for free at home and then enjoy a laugh out of it. <br />
<br />
Anyway, enjoy the flauta recipe. Try out the filling or come up with a new one of your own. <br />
<br />
<span style="color: #0c343d; font-size: large;"><strong>Chicken Flautas</strong></span><br />
<br />
4 large chicken breasts<br />
½ cup of your favorite salsa<br />
½ cup finely minced onion<br />
1 dozen corn tortillas<br />
Vegetable oil (for frying)<br />
Garnish: guacamole, sour cream, lettuce, diced tomato, salsa (optional)<br />
<br />
Cook the chicken breast in water over the stove for about an hour to an hour and a half. Season with salt, garlic and pepper. Allow the chicken to cool and then shred the meat.<br />
<br />
Strain and save the chicken broth for another dish.<br />
<br />
Mix the shredded chicken with salsa and onions. Set aside in a bowl. <br />
<br />
Warm corn tortillas to make them pliable. Do this either one at a time in the microwave (15 seconds) or wrap in aluminum foil and warm up the dozen in a 300 degree oven for about 15 minutes.<br />
<br />
Place 1 to 2 tablespoons of chicken mixture down the center of the warm tortilla and roll up tightly. Secure with a toothpick to keep it from unrolling. <br />
<br />
Heat an inch of oil in a large skillet. When hot, fry 6 flautas at a time. Try not to crowd them. When golden brown on the bottom, turn them over. Remove from oil and place on paper towel lined cookie sheet to drain of the oil and then place the cookie sheet in oven to keep warm. Repeat with the remaining 6 prepared flautas.<br />
<br />
Serve with rice (I made some Rice Pilaf) a simple salad, guacamole and sour cream. Bob had a beer and I had my customary glass of ice water. Then it was time to clean the kitchen! <br />
<br />
<span style="color: #134f5c; font-size: large;"><strong>Easy Guacamole</strong></span><br />
Mash 2 – 3 ripe avocados. Add 1/4 cup minced onion, 1 large tomato seeded and diced small, a little lime juice (from half a lime), 1 small stemmed, seeded and diced jalapeño and season with salt and pepper. Taste test to make sure you like the flavor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4U3XU8TjMs2tu9KK0pVhGr3PvQRVLgpOBfMgM7EzoVKQr4o7bnLX5ZK9yJbT_VXM50_qBGHR0KMAotieY8nAwJhfx73ThI6kJ6pYbgCGjoASU6yoVq-fDcmWdAA2KnQecglcvhy7A1nf/s1600-h/Nolantacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4U3XU8TjMs2tu9KK0pVhGr3PvQRVLgpOBfMgM7EzoVKQr4o7bnLX5ZK9yJbT_VXM50_qBGHR0KMAotieY8nAwJhfx73ThI6kJ6pYbgCGjoASU6yoVq-fDcmWdAA2KnQecglcvhy7A1nf/s320/Nolantacos.jpg" /></a></div>Here's another <a href="http://mexicanamericanbordercooking.blogspot.com/2009/08/chicos-tacos.html">Rolled Tacos</a> recipe you might enjoy. The recipe was provided by Nolan Richardson, one cool dude!Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com10tag:blogger.com,1999:blog-4705125965213658123.post-69775251541401198712010-01-23T11:05:00.000-08:002010-01-23T11:05:06.737-08:00Homemade Bread and Pot Roast<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEek3yRbQGiPr-Ea7HVTuIfAMgeOjMQStABUNOEl3oD2NaXMgxEp66Wt1XCWpGx-ETMCZXeawq8_eBiJbNJWxywdc_0vvbXgGUal3kxZB49-IbDRCewCrgzq6zPJZsWkzfJhI2cuEkLCs/s1600-h/White+Bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEek3yRbQGiPr-Ea7HVTuIfAMgeOjMQStABUNOEl3oD2NaXMgxEp66Wt1XCWpGx-ETMCZXeawq8_eBiJbNJWxywdc_0vvbXgGUal3kxZB49-IbDRCewCrgzq6zPJZsWkzfJhI2cuEkLCs/s320/White+Bread1.jpg" /></a><br />
</div><div></div>El Paso seems to have suddenly developed what most other cities have always had: weather/seasons. We’ve gone through years of not being able to distinguish the different seasons based on weather and temperatures. This year has been different. I believe we have gotten more snow than we have in the last 10 years. There is snow on our beautiful Franklins Mountains again this morning. <br />
<br />
<br />
To keep myself warm and keep the dreaded arthritis aches at bay, I decided to bake a couple of bread loaves and make some pot roast. The house smelled delicious and the kitchen, where I settled in for most of the day, was cozy warm.<br />
<br />
I believe the temperature regions are changing. We had a flood a few years ago that resulted in some people actually using small row boats to get across the interstate. We’ve also had about 3 “freak” hail storms that caused a great number of households to have their roofs replaced, car damage that had insurance companies setting up command centers and cars lined up for inspection and settlement. Bob’s car was luckier than most. The Tucson was dimpled all over like a gold ball. Others had their windshields and windows blown out and were determined (by the insurance companies) as being “totaled”. <br />
<br />
But, such is life. I’m grateful that these uncommon occurrences can be remedied, unlike the devastation in Haiti. Our prayers go out to them and especially to all the children who find themselves orphans because of the earthquake. Please keep your positive vibes and energy going to our friends and family in the Haitian Islands. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfhL6zDWLkR3etyP5vO4qnOHEJw2wpGlglT3OCOG6Mk3L_hsJ4G-6sxWF9hOPcS822FnxJcUFz-RiPtANJWcCT8RBuIfPPd4VvlqPnXcCat-vSdgF0Ik-jD5aowlEq_C1OJvPMaaSuHBM/s1600-h/Potroast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfhL6zDWLkR3etyP5vO4qnOHEJw2wpGlglT3OCOG6Mk3L_hsJ4G-6sxWF9hOPcS822FnxJcUFz-RiPtANJWcCT8RBuIfPPd4VvlqPnXcCat-vSdgF0Ik-jD5aowlEq_C1OJvPMaaSuHBM/s320/Potroast.jpg" /></a><br />
</div>Post Roast is pot roast. You take a delicious piece of chuck roast or rump roast cooked in a slow cooker on low with a variety of vegetables for about 12 to 14 hours and you have a wonderful dinner. Couple that with an amazing fresh loaf of homemade bread and your dinner is complete.<br />
<br />
That scowl Bob had on his face when he came home from work soon disappeared after he sat down at the dinner table. His beautiful smile returned telling me he was glad to be home and out of that horrific weather with 65 mile an hour winds and rain. Then of course he ate the rest of the chocolate chip cookies. Guess I’ll make some more. Enjoy the weekend everyone. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDp3Jao_s5z3YBcN87PA2m6bMGKWFFFH6GAH-hKgRPJeOWOkF9lcfcaLvOuold2YaWpk2YahcDHcaC2nuXg38RZAGXDFfjqnAiHUxJi-4jdWdUSfgK2a3BYTpsFHlth7ENIG5AwA9zqAXt/s1600-h/White+Bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDp3Jao_s5z3YBcN87PA2m6bMGKWFFFH6GAH-hKgRPJeOWOkF9lcfcaLvOuold2YaWpk2YahcDHcaC2nuXg38RZAGXDFfjqnAiHUxJi-4jdWdUSfgK2a3BYTpsFHlth7ENIG5AwA9zqAXt/s320/White+Bread2.jpg" /></a><br />
</div><br />
<br />
<strong><span style="color: #990000; font-size: large;">Honey White Bread</span></strong><br />
(Barefoot Contessa at Home)<br />
<br />
½ cup warm water (110 degrees)<br />
2 packages dry yeast<br />
1 teaspoon sugar<br />
1 ½ cups warm whole milk (110 degrees)<br />
6 tablespoons unsalted butter, melted and cooled<br />
1 ½ tablespoons honey<br />
2 extra large egg yolk<br />
5 to 6 cups flour (I used bread flour)<br />
1 tablespoon kosher salt<br />
1 egg white, lightly beaten<br />
<br />
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. Add the yeast and sugar; stir and allow to dissolve for 5 minutes.<br />
<br />
Add milk, butter and honey. Mix on medium speed until blended. Add the egg yolks, salt and 3 cups of flour. Mix on low speed for 5 minutes. With mixer still on low, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn’t stick to the bowl. Knead on medium speed for about 8 minutes, adding flour as necessary.<br />
<br />
Dump the dough out onto a floured surface and knead by hand for about a minute until the dough is smooth and elastic. Grease a large bowl with butter and put the dough in the bowl, turning it over so that the top is also lightly buttered. Cover the bowl with a damp kitchen towel and allow the dough rise for about an hour until doubled in volume.<br />
<br />
Grease two 9 x 5 –inch loaf pans with butter. Punch the dough down and divide in half. Roll each half into a loaf and place in prepared pans. Cover the pans again with a damp towel and allow to rise one more time for an hour. <br />
<br />
Preheat oven to 350 degrees. When the dough has risen, brush the tops with some egg white. Bake for 40 to 45 minutes until they sound hollow when tapped. Turn the bread out of the pans and allow to cool completely on wire racks. <br />
<br />
<br />
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</div>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com14tag:blogger.com,1999:blog-4705125965213658123.post-12801579545634204102010-01-14T15:30:00.000-08:002010-01-14T15:37:19.726-08:00Pachuco<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJsXs2DhM7X4hHxAtAyl-KRje-KXrqPU8wmzLLK-Gsr1tooEqMG5z7w1VJO61ZXBiDvAdVwk4pBx3gF1245JW4_qKYLE8uxwqqHuyd7NXhfg6fTf6zSK3y2RbXjX2tJPU7xeYJJfcmjf0/s1600-h/Pachuco.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJsXs2DhM7X4hHxAtAyl-KRje-KXrqPU8wmzLLK-Gsr1tooEqMG5z7w1VJO61ZXBiDvAdVwk4pBx3gF1245JW4_qKYLE8uxwqqHuyd7NXhfg6fTf6zSK3y2RbXjX2tJPU7xeYJJfcmjf0/s320/Pachuco.bmp" /></a><br />
</div>Pachuco’s have always fascinated me. Their rise came around the late 1930’s, early 1940’s. I was born in ’49 so, as an impressionable child born and raised in El Segundo Barrio in El Paso (El Chuco), I was surrounded by the romantic mystique that the uniqueness of Pachuquinismo affected my people. <br />
<br />
Pachucos were basically Latino youths who suffered racial discrimination by the Americans (a lot of which included servicemen) who believed that Mexicans should be deported in order to ease the job competition and available resources during a time when these things were scarce.<br />
<a href="http://www.answers.com/topic/pachuco">Answers(dot)com</a> says:<br />
“The Pachuco style originated in El Paso, Texas and Ciudad Juarez Mexico and moved westward, following the line of migration of Mexican railroad workers ("traqueros") into Los Angeles, where it developed further. The word "pachuco" originated, probably early in the 20th century, in a Mexican Spanish slang term for a resident of the cities of El Paso and Juarez. Even today, El Paso and Juarez are the "El Chuco Town" or "El Pasiente" by some.”<br />
<br />
Latino’s, being segregated into deplorable, poverty stricken areas of the city of Los Angeles (this is where the Zoot Suit Riots took place), developed an emerging sense of culture through their clothing, music and even in their language: <strong>Calo</strong>. <br />
<br />
<br />
Here is a short (very short) list of some of the Calo slang spoken by Pachucos.<br />
<strong>Glossary of Pachuquismos</strong><br />
<br />
<strong>Ay Te Watcho: </strong>Saying goodbye or see you later<br />
<strong>Ay Te Miro: </strong>(same as above)<br />
<strong>Al Rato: </strong>See you soon<br />
<strong>Barrio: </strong>Neighborhood, the “hood”<br />
<strong>Cali: </strong>California<br />
<strong>Calo: </strong>Slang spoken by Pachucos (or cholos)<br />
<strong>Chalé: </strong>Used to indicate disagreement with something said<br />
<strong>Chingon: </strong>Bad Ass<br />
<strong>Chisme: </strong>Gossip<br />
<strong>Chismoso: </strong>Someone who engages in gossip<br />
<strong>Cholo: </strong>Raza on the street (possibly a modern day Pachuco)<br />
<strong>Chones: </strong>Underwear<br />
<strong>Corazon: </strong>Heart<br />
<strong>C/S: </strong>Con Safo: don’t mess with me<br />
<strong>Drape: </strong>A Zoot Suit jacket<br />
<strong>El Chuco: </strong>El Paso, Texas<br />
<strong>Esé: </strong>Used instead of homeboy or “dude”<br />
<strong>Fería: </strong>Money<br />
<strong>Firme: </strong>To say something is “cool”<br />
<strong>Ganas: </strong>Guts, drive, motivation, to the “balls” to do something<br />
<strong>Guero: </strong>Light skinned individual or someone from the Caucasian persuasion<br />
<strong>Guey: </strong>(pronounced “way”) loosely translated to mean idiot<br />
<strong>Lana: </strong>Money<br />
<strong>Mero: </strong>The tops as in “the top dog”; el mero perro<br />
<strong>Mierda: </strong>Shit<br />
<strong>Onda: </strong>Often used in asking “What’s up?”: Que onda?<br />
<strong>Oralé: </strong>Used to indicate agreement such as “All right!”<br />
<strong>Orgullo: </strong>Pride<br />
<strong>Pachuco: </strong>Chicano term for Zooters<br />
<strong>Pelon: </strong>Bald, going bald<br />
<strong>Perro: </strong>Dog<br />
<strong>Pinche: </strong>F__king this or F__king that<br />
<strong>Reina: </strong>Queen<br />
<strong>Pespeto: </strong>Respect<br />
<strong>Ramfla: </strong>“bad-ass” fixed up car, usually a Chevy<br />
<strong>Ruca: </strong>A fine looking woman with a lot of orgullo<br />
<strong>Simón: </strong>Used to signify agreement<br />
<strong>Tablitas</strong> (also known as Spectators): Brand of distinctive patent leather wing-tip shoes worn by Pachucos<br />
<strong>Tando: </strong>Broad Brimmed Hat<br />
<strong>Tecato: </strong>Junkie<br />
<strong>Traje: </strong>Suit<br />
<strong>Trapos: </strong>Clothes or outfit<br />
<strong>Trucha: </strong>Watch yourself or watchout<br />
<strong>Vato: </strong>Used instead of homeboy, like “ese” above<br />
<strong>Vavoso: </strong>Dumb ass<br />
<strong>Veterano: </strong>Used to indicate an elder in the community (veteran)<br />
<strong>Vieja/Viejo: </strong>Old man or woman; wife or husband<br />
<strong>Watcha: </strong>Watch yourself<br />
<strong>Y Que?: </strong>And what; so what<br />
<strong>Zoot Suiter or Zooter: </strong>Someone who wears a Zoot suit or simply a cool bato<br />
<br />
Here's a clip of James Edward Olmos in the movie, ZOOT SUIT. You'll get the idea of what I'm talking about.<br />
<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/xMoXvC0qinU&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/xMoXvC0qinU&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br />
<br />
To read more about the ZOOT SUIT RIOTS, take a moment to click on these links. Anyone with an interest in anthropological studies will find these quite fascinating.<br />
<br />
<a href="http://www.pbs.org/wgbh/amex/zoot/eng_peopleevents/e_riots.html">Riots</a><br />
<br />
<a href="http://wwiihistory-b4.blogspot.com/2009/02/latino-zoot-suit-riot.html">Zoot Suit Riots</a><br />
<br />
<a href="http://www.pbs.org/wgbh/amex/zoot/eng_timeline/index.html">Sleepy Lagoon Murder</a> (A timeline leading up to the riots)<br />
<br />
<a href="http://www.suavecito.com/Zoots.htm">Suavecito: Zoot Suits Store</a><br />
<br />
To leave you on an upbeat note, here are the Cherry Poppin Daddies with:<br />
<strong>ZOOT SUIT RIOT</strong><br />
<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/1IqH3uliwJY&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/1IqH3uliwJY&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com4tag:blogger.com,1999:blog-4705125965213658123.post-50837881522711062432010-01-12T16:09:00.000-08:002010-01-12T16:10:50.396-08:00Homemade Hamburger/Sandwich Buns<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXr40iGxYvSZ8_4OLmJCuAVQVUQOySOg-eo3uMa0h-L0qjzRWDkGdkqu35Qmttd-V1zPUzwNejcncPbyn-f10x-mw0pzOV8QSd6pgFtgoNJijmvKfURvHFUz4WlufQ6PEHDPF3pXwPvAw/s1600-h/hamburger+buns2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXr40iGxYvSZ8_4OLmJCuAVQVUQOySOg-eo3uMa0h-L0qjzRWDkGdkqu35Qmttd-V1zPUzwNejcncPbyn-f10x-mw0pzOV8QSd6pgFtgoNJijmvKfURvHFUz4WlufQ6PEHDPF3pXwPvAw/s320/hamburger+buns2.jpg" /></a><br />
</div>I thought about naming this post” Check out My Buns”, but I’d rather you check out Elvis’ buns. Did you ever see him in leather pants? <br />
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<br />
By now you’re wondering what my hamburger buns and Elvis have in common. Well, last Friday would have been Elvis’ 75th birthday. Everyone who knew about Elvis knew he loved to eat. One of his favorite meals was a cheeseburger and home fried potatoes. Bob and I decided that is what we would have for dinner. It was going well until I realized I didn’t have any hamburger buns. So, I made some. No, I didn’t take pictures of my cheeseburgers or potatoes. You’ll just have to use your imagination for that. But I did want to share “my buns” with you. Bob’s been using them for sandwiches for his lunch. They really are very good. <br />
<br />
I wonder what Elvis would like in leather pants at 75?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0JhYRSX_Phido9K1Htbi_csGeUGmjgckerVmBShoQkykYUJgdf56f3wYWc9YZhq9na7rbF7HToso8Oe8BNGft_0r5GJaqb0o5nVneSkocCpUsI4yc3E2aD0L95KSrYT4e0QjMe4CW40m/s1600-h/hamburger+buns1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0JhYRSX_Phido9K1Htbi_csGeUGmjgckerVmBShoQkykYUJgdf56f3wYWc9YZhq9na7rbF7HToso8Oe8BNGft_0r5GJaqb0o5nVneSkocCpUsI4yc3E2aD0L95KSrYT4e0QjMe4CW40m/s320/hamburger+buns1.jpg" /></a><br />
</div><br />
Enjoy!<br />
<br />
<br />
<strong><span style="color: #660000; font-size: large;">Homemade Hamburger Bun Recipe</span></strong><br />
<br />
http://breads-muffins.suite101.com/article.cfm/homemade_hamburger_bun_recipe<br />
<br />
<br />
<br />
Ingredients for the Dough:<br />
<br />
4 1/2 cups all purpose or bread flour<br />
3 tablespoons sugar<br />
1 1/2 teaspoons salt<br />
5 tablespoons butter, soft or melted<br />
1 tablespoon yeast (dissolved in 1/4 cup warm water)<br />
1 1/4 cup warm milk<br />
<br />
Additional Ingredients:<br />
<br />
Flour for kneading<br />
Vegetable oil, for greasing the bowl and baking pan.<br />
Egg wash made from one egg and one tablespoon milk (optional)<br />
1 tablespoon vegetable oil or melted butter, for brushing on the hamburger buns<br />
<br />
To Make the Dough:<br />
<br />
Blend the flour, sugar and salt in a mixing bowl. Add the butter, yeast mixture and milk, and mix by hand to form dough. Knead five minutes with an electric mixer with dough hook, or turn the dough out onto a lightly floured surface and knead for seven to nine minutes by hand.<br />
<br />
As the dough kneads, add small amounts of additional flour or warm water as necessary to achieve a dough that is light and slightly sticky.<br />
<br />
When the dough has been kneaded until smooth, transfer it to a greased bowl and turn over the dough once to coat it with oil. Cover the bowl with a towel, and leave the hamburger roll dough to rise until doubled in bulk, about one to one-and-a-half hours.<br />
<br />
<br />
Shape and Bake the Hamburger Buns:<br />
<br />
Turn the dough out of the bowl and divide it into 12 portions. Shape each portion into a smooth ball and place the dough on a greased baking sheet. Lightly pat the tops of the balls of dough to flatten them slightly.<br />
<br />
Cover the tray with a towel, and leave the dough to rise again for another hour to hour-and-a-half.<br />
<br />
Preheat an oven to 425° F (220° C). If garnishing the hamburger buns with sesame seeds, brush the rolls with the egg wash and sprinkle sesame seeds on top. Bake the hamburger rolls until rich golden brown, about 20 minutes. Immediately upon removing the rolls from the oven, brush their tops lightly with melted butter or vegetable oil.<br />
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Transfer the sandwich rolls to a rack and cover them loosely with a towel to trap steam and keep the crust soft as they cool. Store thoroughly cooled rolls in a plastic container or plastic Ziploc bag. Freeze any rolls which won't be used within a dayTeresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com5tag:blogger.com,1999:blog-4705125965213658123.post-81940543646255658372010-01-06T17:26:00.000-08:002010-01-13T09:00:38.809-08:00Rum Cake for the EpiphanyHappy New Year everyone. I hope you all are having a wonderful "Epiphany". While the tradition for today is to make a "Rosca", I thought I'd do something a little different. I made a Rum Cake. I'd been wanting one for a while now, but just hadn't gotten around to making it, not with all the other baking I did during the holidays. Speaking of which, I had a lovely time with my children visiting here from Dallas. I hope you understand why I didn't get around to blogging. My heart was soaring and filled with so much love and excitement that quite honestly, posting was the last thing on my mind.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPRWI_SU8nT1zlhIRtb1EHAXy03Xn3NWy_2BAJ4bc6gLfMHGo6bMY9-IN7RMzVz89QsyEihoeny_w-KwJjTONdmoD745w06v-zhrnZg-6tjQGV2WJa3BwVqsHOHUZkZEhFdbDOb7c_mjd/s1600-h/My+kids.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPRWI_SU8nT1zlhIRtb1EHAXy03Xn3NWy_2BAJ4bc6gLfMHGo6bMY9-IN7RMzVz89QsyEihoeny_w-KwJjTONdmoD745w06v-zhrnZg-6tjQGV2WJa3BwVqsHOHUZkZEhFdbDOb7c_mjd/s320/My+kids.jpg" /></a><br />
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</div>The kids gave me a beautiful collage of pictures as a Christmas present. Photography was courtesy of my daughter-in-law Jennifer. Now I can see their lovely faces every morning everyday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyGLQW6vfleviGffvnsGZTU2nQsqrI3mwcuHTI27lxtl5WRESFj9y88cf93qHYjVkol6VjscKmfVXKv4p6PO8xMpytzOuaq7XYk1BYzO37EIq5DL0w0q98go3EXS3OvUiycTpNszLPgKd/s1600-h/rum+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyGLQW6vfleviGffvnsGZTU2nQsqrI3mwcuHTI27lxtl5WRESFj9y88cf93qHYjVkol6VjscKmfVXKv4p6PO8xMpytzOuaq7XYk1BYzO37EIq5DL0w0q98go3EXS3OvUiycTpNszLPgKd/s320/rum+cake3.jpg" /></a><br />
Look at this gorgeous Rum Cake. I can hardly wait until Bob gets home so that he can try it out. Of course I've already had a piece, just wanted to make sure it tasted OK. :)<br />
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<div class="separator" style="clear: both; text-align: left;">It's topped off with chopped. roasted pecans and is drenched in the most heavenly rum glaze you ever tasted.<br />
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<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6cwinSvwW19xY1Fb9V_ypg5yXiIVbi9fx5n1WEwc_q8xziaFFNlde58GvmSoqhwZf96jyu8ysU3CLwphgz5vKoc1DkWXxEUwOhwVQzsYZfau_vgxEoK77wq-JKrry8498VJ-8fThKxMH/s1600-h/rum+cake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6cwinSvwW19xY1Fb9V_ypg5yXiIVbi9fx5n1WEwc_q8xziaFFNlde58GvmSoqhwZf96jyu8ysU3CLwphgz5vKoc1DkWXxEUwOhwVQzsYZfau_vgxEoK77wq-JKrry8498VJ-8fThKxMH/s320/rum+cake4.jpg" /></a><br />
<div style="text-align: left;">You can see the glaze seeping into the warm bundt cake. Have a lovely week everyone. This is going to be a great year. Can't get any worse than last year, so things must be looking up!♥<br />
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<strong><span style="color: #660000; font-size: large;">Bacardi Rum Cake</span></strong><br />
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</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">---<strong>Cake</strong>---<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 cup chopped, toasted pecans or walnuts<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 18-1/2 ounce yellow cake mix<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1-3.4 ounce (4-serving size) instant vanilla pudding mix<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4 eggs<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup cold milk<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup vegetable oil<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup Bacardi dark rum<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">---<strong>Glaze</strong>---<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup butter<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/4 cup water<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 cup sugar<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup Bacardi dark rum<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Cake:</strong> Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. <br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Glaze:</strong> Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. <br />
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</div>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com13tag:blogger.com,1999:blog-4705125965213658123.post-76391237472984181682009-12-13T11:34:00.001-08:002009-12-13T11:58:23.461-08:00Snowflake Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYRv7nmfeJvCykxLrtafFgU2602uUaww3EXewuNQvTqsuuEbDqdKh7ze4ts9JL1lDp__I9UO-Es4RhcD_Ug7q2xei3xP6KRTHGZ9WB69R9xqg0_w1vvMqMS0mAiQf73HjEojEA2a1RSCE/s1600-h/snowflake2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414806584087875826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYRv7nmfeJvCykxLrtafFgU2602uUaww3EXewuNQvTqsuuEbDqdKh7ze4ts9JL1lDp__I9UO-Es4RhcD_Ug7q2xei3xP6KRTHGZ9WB69R9xqg0_w1vvMqMS0mAiQf73HjEojEA2a1RSCE/s400/snowflake2.jpg" /></a> These beautiful snowflake cookies are made with the same wonderful butter cookie recipe that was my mother's specialty. Last year I showed you how you can take one recipe and make a multitude of cookies for your cookie swap without the hassle of buying alot of different ingredients.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2ypDLhNkSlfcuA6Wg6GQt3WJ63gisDJbbHKkeH_mBNb7inKh6jn_o1wxnPJBgLV9Ckh33AviluJz8Fbql_WK26iZenD8WvcNGo0DIgiLYEYnghS_-gzq34NUIOkkDnEzMGJ64MSA0Y7r/s1600-h/buttercookies.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414807955074075874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2ypDLhNkSlfcuA6Wg6GQt3WJ63gisDJbbHKkeH_mBNb7inKh6jn_o1wxnPJBgLV9Ckh33AviluJz8Fbql_WK26iZenD8WvcNGo0DIgiLYEYnghS_-gzq34NUIOkkDnEzMGJ64MSA0Y7r/s400/buttercookies.jpg" /></a> <a href="http://mexicanamericanbordercooking.blogspot.com/2008/12/galletas-de-mantequilla-butter-cookies.html">Galletas de Mantequilla Para La Navidad<br />Christmas Butter Cookies</a><br /><br /><br />With all the festivities going on, you don't want to miss out on all the fun. Make it easy on yourself. This particular recipe is "kid" friendly. They'll love getting their hands into the dough and making their own creations. (HINT: slip some kitchen latex gloves on the little ones to minimize the mess.)<br /><br />The snowflake cookies was just one more to add to the numerous cookies my kids and I have made using Nana's recipe. Enjoy the holidays and have fun in inexpensive ways.<br /><br /><strong>Galletas de Mantequilla<br /></strong>(Butter Cookies)<br /><br />1 cup (2 sticks) softened butter<br />½ cup sugar<br />1-teaspoon vanilla<br />2 to 2½ cups flour<br /><br />Cream butter and sugar together. Add vanilla. Slowly, add flour and knead to combine well. Chill dough in refrigerator for 30 minutes for easier handling. Roll out a small portion of the dough between two pieces of wax paper to ¼ inch thickness. Dip cookie cutter in flour and cut out desired shapes. Bake on an ungreased cookie sheet for 10 to 12 minutes (middle of oven) at 325°. If desired, before chilling dough, add food coloring during the mixing process. Also, after cutting with cookie cutters, you may sprinkle shapes with colored decorating sugars. Makes about 1 ½ to 2 dozen, depending on size of shapes cut.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvCxPteAdJkPVfTTnGjnMdBVTQR72gDQRaN9IfhFEvDF_mblncV8vzlYqC1m0s8tZMhruSu301P5TcPLf4vGD9xhc95UROY5TNjHEAGWlankdLWuss-t_aEwJPxAgFEi8hP674CK8yr_B/s1600-h/snowflake1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414811655759534338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvCxPteAdJkPVfTTnGjnMdBVTQR72gDQRaN9IfhFEvDF_mblncV8vzlYqC1m0s8tZMhruSu301P5TcPLf4vGD9xhc95UROY5TNjHEAGWlankdLWuss-t_aEwJPxAgFEi8hP674CK8yr_B/s400/snowflake1.jpg" /></a><br />For the Snowflakes, just use some decorator icing to draw on the snowflake lines and sprinkle with sanding sugar.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com12tag:blogger.com,1999:blog-4705125965213658123.post-36810493783656350472009-12-09T11:29:00.000-08:002009-12-09T11:46:55.946-08:00Tamales Tutorial<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxx44gtnYZM840MrSoYxhYRwGr1fdOuOffNAj-6QRvpKpZ3ikzMk6kU2TdT520naXqGcU6dXuVfCe4bQWWWAVPakJvKbo3Kjms6OFqr8EFWsIVLD3UVK4wT_gkcew6Q6miQPKMlSRsuzS/s1600-h/Tamales1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 246px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5413321215824805922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxx44gtnYZM840MrSoYxhYRwGr1fdOuOffNAj-6QRvpKpZ3ikzMk6kU2TdT520naXqGcU6dXuVfCe4bQWWWAVPakJvKbo3Kjms6OFqr8EFWsIVLD3UVK4wT_gkcew6Q6miQPKMlSRsuzS/s320/Tamales1.jpg" /></a> Christmas wouldn't be Christmas aound the Border Southwest without a huge tamale pot of hot and steaming freshly made tamales. With the endless possibilities of filling recipes and the ease of making these delicious and tasty morsels, who wouldn't want to spend an afternoon cooking up a dozen..or two..or three? The aromas that will fill your home are gratifying enough, but when you offer these delicious treats to family and friends, well, you'll be King or Queen of the holiday kitchen.<br /><br />Go to these links to grab the easy tutorials in making the best tamales you've ever had.<br /><br /><a href="http://mexicanamericanbordercooking.blogspot.com/2008/11/tamales.html">Part One</a>: This one talks about the husk and chile sauce preparation.<br /><br /><a href="http://mexicanamericanbordercooking.blogspot.com/2008/11/tamales-part-2.html">Part Two</a>: This one discusses three different filling preparations.<br /><br /><a href="http://mexicanamericanbordercooking.blogspot.com/2008/11/tamales-part-3.html">Part Three</a>: This one discusses masa preparation, assembling, and final cooking instructions.<br /><br />I hope you take the plunge and try making your own delicious <strong>TAMALES</strong> this Christmas.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com7tag:blogger.com,1999:blog-4705125965213658123.post-80013781678992286172009-12-01T10:01:00.000-08:002009-12-02T12:52:08.248-08:00Book Review: My House Chef<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3RwCTxjSFeUOgHhX7On2YBQjHfs3F5OlZwBN3jaW2IsxoMSwsX0YY6xQ26sUuClg3Eyv5jaJxqXLZf_aIG06UIp2eGVOF2SaRLAR0fVn7isqXAR8M0xqieo2DP3Hnk6HpSwxt550g3Lz/s1600/My+House+Chef.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 129px; FLOAT: left; HEIGHT: 184px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410329905820490450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3RwCTxjSFeUOgHhX7On2YBQjHfs3F5OlZwBN3jaW2IsxoMSwsX0YY6xQ26sUuClg3Eyv5jaJxqXLZf_aIG06UIp2eGVOF2SaRLAR0fVn7isqXAR8M0xqieo2DP3Hnk6HpSwxt550g3Lz/s400/My+House+Chef.jpg" /></a><br /><span style="font-size:130%;color:#990000;"><strong><em>My House Chef: Cooking with Lory and Mazel</em><br /></strong></span>By: Tatiana Vidal S., MA<br />(website: <a href="http://loryandmazel.com/">loryandmazel.com</a>)<br /><br />My House Chef is a delightful family cookbook written for children ages 6 to 12 to promote the value of nutritional meals and encourage participation in the planning and preparation of these meals.<br /><br />Fifty-seven recipes are displayed storybook fashion with the aid of two kitchen mice created by Ms. Vidal. These kitchen mice, Lory and Mazel, playfully and engagingly hold a child’s attention while demonstrating the “fun” in the cooking process. The book’s content is brightly crafted in colors that capture a young ones’ attention.<br /><br />There are ten categories of recipes: fruits, gelatins, pastas, picnic, sandwiches, creams, scoops, chocolates, cookies and muffins. Each section is filled not only with wonderful photographed recipes, but also with tips on nutrition, food arrangement and preparation techniques.<br /><br />At the beginning of the book, there is an extensive section that discusses the food pyramid, food-preparation measurements, useful kitchen tools and a color-coded breakdown of essential vitamins needed for a healthy body.<br /><br />Like most of us foodies, Tatiana began her cooking adventures at an early age in her grandmother’s kitchen. As she grew up and continued her education, she displayed a love and passion for the development of creative, intellectual and social skills of children. Incorporating her cooking skills, she helps educate children in the basics of proper nutrition. Veggies are not all mean, green and nasty! If a child can make a plate of green beans covered with a happy face of melted cheese and eat it, Tatiana has reached her goal.<br /><br />A lot of readers of my blog know that I am an advocate of helping a child to learn to grow up being self-sufficient. Learning all the basic skills in life is the least of what we can do to ensure our children will grow up strong and confident and be able to take care of themselves when the dreaded day comes that they leave the nest. Cooking is the one skill that I consider the most important. When teaching a child to cook, you not ONLY teach them about food, you teach them math (measurements), problem-solving, socialization and create self-confidence.<br /><br />Tatiana touches upon all these aspects in her family cookbook, <span style="color:#cc0000;"><em><strong>My House Chef</strong></em></span>. She is an active member of the SCBWI (Society of Children’s Book Writers and Illustrators), graduated from Universidad de Monterrey where she studied Educational Science and the University of New York where she completed her master’s degree in Technology in Education at Steinhardt School of Education.<br /><br />I highly encourage you to purchase/read this book. There’s a “<strong>Click to Look Inside</strong>” feature at <a href="http://www.amazon.com/My-House-Chef-Cooking-Mazel/dp/1438976976/ref=sr_1_1?ie=UTF8&s=books&qid=1259615014&sr=1-1">Amazon</a> where you can assess the cookbook yourself. It is also available at <a href="http://search.barnesandnoble.com/My-House-Chef/Ma-Tatiana-Vidal-S/e/9781438976976/?itm=1&USRI=my+house+chef">Barnes and Noble</a>.<br /><br />I decided to make this one quick and easy recipe fitting for the upcoming holidays. You’ll make memories with your children and watch them have a whole lot of fun.<br /><br />Enjoy your week everyone.<br /><br /><span style="font-size:130%;color:#006600;"><strong>Christmas Pine</strong></span><br /><br />Ingredients:<br />1 head of lettuce<br />4 packages of cocktail sausages<br />10 cherry tomatoes<br />Toothpicks<br />Styrofoam cone (for the Christmas Tree)<br /><br />*Use your hands to trim the lettuce leaves into small square pieces.<br />*Wrap the cone with the lettuce pieces using toothpicks to hold in place. Place toothpicks at an angle so the lettuce pieces don’t break.<br />*Once the cone is completely covered with lettuce, insert toothpicks halfway in ( at an angle) and insert the exposed end of the toothpick into a cocktail sausage.<br />*Randomly leave a space among the sausages to insert the cherry tomatoes.<br />*Place 5 toothpicks at the top of the cone and insert cherry tomatoes to look like a bow for your tree.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiJPrjmPU_5w6mPNnPCFX9YZ3lU3HUSVCRhp7QLvaxbuYdOUrHPJ88tEpBPJWImB3noXA80-YLbMkHddht5ph5qoo7NWR4EmdNcbm9QiSXigezXzPrkZ7FC_1akVx9IHOcRxAmiBJP1aU/s1600/sausage+tree3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410331317050168146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiJPrjmPU_5w6mPNnPCFX9YZ3lU3HUSVCRhp7QLvaxbuYdOUrHPJ88tEpBPJWImB3noXA80-YLbMkHddht5ph5qoo7NWR4EmdNcbm9QiSXigezXzPrkZ7FC_1akVx9IHOcRxAmiBJP1aU/s320/sausage+tree3.jpg" /></a><br />HeHe! The tree I made looks like the poor little tree from A Charlie Brown Christmas! All I can say is that these recipes are indeed crafted for nimble little fingers, not 60 year old arthritic ones. But hey, it's just fine for Bob and me to nibble on. Just watch the kids when using the toothpicks. Other than that, I'm sure they will absolutely love creating this recipe.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com9tag:blogger.com,1999:blog-4705125965213658123.post-38978443660008989732009-11-25T15:00:00.001-08:002009-11-25T15:26:03.094-08:00Zuppa Toscana<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhERkVSADiYM95SUwcozSuLnAIyDBmoUsCsITNOfSB2zFWRMS5hY5F_92IQ0QUi7uUL-ARzgS79nkL3jV6zZbtKI3iIYI6T1QCcpEYiRNCCLe-XP6CrvZQAXfF0UBRSkiGLPRYW-2Hov-/s1600/Zuppa+Toscana1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408181447275205954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhERkVSADiYM95SUwcozSuLnAIyDBmoUsCsITNOfSB2zFWRMS5hY5F_92IQ0QUi7uUL-ARzgS79nkL3jV6zZbtKI3iIYI6T1QCcpEYiRNCCLe-XP6CrvZQAXfF0UBRSkiGLPRYW-2Hov-/s400/Zuppa+Toscana1.jpg" /></a> I've always loved the Zuppa Toscana served at Olive Garden. So when I saw this recipe on <a href="http://annies-eats.com/2009/10/15/zuppa-toscana/">Annie's Eats</a>, I immediately thought of making it. This is the day before Thanksgiving, so what better time to take a break and have a steaming bowl of Zuppa to ease the mind and get you in a festive mood.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7E0ct185zMywRQ214eTyGEowIEeHsQRMaOf_GmhQe5HMVxO6dsWg6NISAqLzQ0BdC42CnTrwQNfPaWwDWzmYQiPf77mW_smMfShRksVvrmQptdSxF-hzM72uzskFatTM_mwpcREXSoN3/s1600/Cornmeal+Biscotti.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 178px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408183620934847218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7E0ct185zMywRQ214eTyGEowIEeHsQRMaOf_GmhQe5HMVxO6dsWg6NISAqLzQ0BdC42CnTrwQNfPaWwDWzmYQiPf77mW_smMfShRksVvrmQptdSxF-hzM72uzskFatTM_mwpcREXSoN3/s400/Cornmeal+Biscotti.jpg" /></a><br />Normally, I have the delicious bread sticks they offer at the restaurant, but I wanted something a little different. I came across this recipe for Cornmeal Biscotti in a Martha Stewart LIVING magazine and thought it might go very well with the soup. I was right. Hope you try the recipe and enjoy it as much as I did. Happy Thanksgiving everyone.<br /><br /><span style="font-size:130%;color:#993300;"><strong>Zuppa Toscana</strong></span><br />(Annies Eats)<br /><br /><br />Ingredients:<br />1 lb. Italian sausage (or half regular, half turkey sausage)<br />1 large onion, chopped<br />3-4 cloves garlic, minced<br />½ cup white wine to deglaze the pan<br />½ tsp. red pepper flakes<br />2 russett potatoes, peeled and cut into ½-inch chunks<br />2 cups fresh kale, chopped<br />3 cups chicken broth<br />2 1/2 cups water<br />1 cup heavy cream<br />Salt and pepper<br /><br />Directions:<br />Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.<br /><br /><span style="font-size:130%;color:#006600;"><strong>Cornmeal-Chili Pepper Biscotti<br /></strong></span><br />Ingredients<br />1 cup shredded extra-sharp cheddar cheese (4 ounces)<br />1/4 cup butter, softened<br />1 (4-ounce) can diced green chili peppers, drained<br />2-1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />1/4 teaspoon pepper<br />2 eggs<br />1/2 cup yellow cornmeal<br />2 cups all-purpose flour<br /><br />Directions<br />1. Lightly grease a cookie sheet; set aside.<br />2. In a large mixing bowl beat cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add chili peppers, baking powder, salt, and pepper. Beat until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in cornmeal and as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in any remaining flour.<br />3. Divide dough in half. Shape each half of dough into a 9-inch-long loaf. Place about 5 inches apart on the prepared cookie sheet. Flatten slightly to 3 inches wide.<br />4. Bake in a 350 degree F oven for 30 to 35 minutes or until light brown. Cool on cookie sheet for 1 hour.<br />5. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the cookie sheet. Bake in a 325 degree F oven for 15 minutes. Turn slices over and bake 15 minutes more or until cookies are dry and crisp. Transfer to a wire rack; cool. Makes 28 cookies.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DNFbnMM5J53jdc_GJCL40bQc0KX65oJC7mXBNJ759JWbXQb_rd-vpuNGU1DKKgSX7y3EB0KwcCrFoN3mFF9cYRn95ibs0LxSYpomvOpUZ3zHaSi-53vMRErmGZu5UYoyD_EUFJeoO5rH/s1600/Turk1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408184692295080642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DNFbnMM5J53jdc_GJCL40bQc0KX65oJC7mXBNJ759JWbXQb_rd-vpuNGU1DKKgSX7y3EB0KwcCrFoN3mFF9cYRn95ibs0LxSYpomvOpUZ3zHaSi-53vMRErmGZu5UYoyD_EUFJeoO5rH/s400/Turk1.jpg" /></a><br />To see last years Thanksgiving recipes, go to this <a href="http://mexicanamericanbordercooking.blogspot.com/2008/11/you-wont-see-lot-of-fuss-around-our.html">link</a>.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com9tag:blogger.com,1999:blog-4705125965213658123.post-61940733280065175722009-11-21T12:54:00.001-08:002009-11-21T13:16:09.335-08:00Ribbon Candy Jello Shooter Cocktail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73YSXbFcSKtbiSc0BLiugulSx62tPi91WrzojPt9KKl-KHaqjanj5jEaxJmHgjMDxfDlFKuQMeh5LSjzMks_Cl8KYdu2qHPZwFt0cNl6KLCd5Stg6rDofk3-7DOuiti9GIv4sMoAgNiYu/s1600/Jello+Shooter1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406663439726331218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73YSXbFcSKtbiSc0BLiugulSx62tPi91WrzojPt9KKl-KHaqjanj5jEaxJmHgjMDxfDlFKuQMeh5LSjzMks_Cl8KYdu2qHPZwFt0cNl6KLCd5Stg6rDofk3-7DOuiti9GIv4sMoAgNiYu/s400/Jello+Shooter1.jpg" /></a> Everyone’s heard of Jello Shooters. They’re prepared and served in tiny little cups that are swallowed whole. They come in a variety of colors and a variety of flavors enhanced with a variety of liquors.<br /><br />I thought what a magnificent cocktail it would make if prepared in a martini glass with two or more colors (flavors) intertwined to create something pretty…and pretty tasty too.<br /><br />That’s where the Jello Shooter came in. You can offer your family and guests a gorgeous and special cocktail for the holidays that will give you some oohs and aahs and not break the bank. With a few boxes of jello, different colors and flavors, and one bottle of Vodka, you can prepare your own show stopper for the evening festivities.<br /><br />I researched Jello shooters and found a myriad of information.<br />1. <a href="http://www.twistnshot.com/">Shooter cups</a><br />2. <a href="http://www.drinkstreet.com/searchresults.cgi?drinkid=916&drinkname=jello%20shots">Recipes</a><br />3. <a href="http://www.myscienceproject.org/j-shot.html">Websites and blogs</a> dedicated to the creation of the Jello Shooter<br /><br />Check out the links and you will be amazed. One site in particular, “My Science Project”, has developed varying jello shooter recipes for different holidays. I looked back at the Halloween page and was amazed at the creativity displayed.<br /><br />This is just one option for you to consider for your Holiday table. As I said, you keep cost down (jello is super inexpensive) and one or two bottles of your favorite libation. With a little creativity you can make the cocktail of the season. Mine was pretty, but it was the first one I had ever made. I can think of other things to do if I make it again, maybe when my kids come down for Christmas.<br /><br />Till next time, enjoy “my” cocktail of the season…The Jello Shooter Cocktail.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF49CX0Y0lAK290kftFg8JiIKTlr4DRsVUf_duqyga1CINXM02wJRVLGiW0e11KrRDPQ4gZg3maRYLkJWDzTZc_kp5XrTlcGue6Q3BU0rVF-ay25Md521EM2e2q76JCzAKjkmK0KFMifd/s1600/Jello+Shooter2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406666549086000210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF49CX0Y0lAK290kftFg8JiIKTlr4DRsVUf_duqyga1CINXM02wJRVLGiW0e11KrRDPQ4gZg3maRYLkJWDzTZc_kp5XrTlcGue6Q3BU0rVF-ay25Md521EM2e2q76JCzAKjkmK0KFMifd/s400/Jello+Shooter2.jpg" /></a><br />Basic Jell-O Shot Recipe<br />3 oz. Jell-O (one 4-serving package)<br />8 oz. boiling water<br />3 oz. cold water<br />5 oz. vodka<br /><br />For my Ribbon Candy Jello Shooter Cocktail I used vodka with cherry jello and tequila with lime jello. I used a thin layer of Cool Whip in between. Make your first jello recipe and fill your cocktail glasses about 1/3 of the way up. Refrigerate until set about 2 hours.<br /><br />When set, layer a thin coating of cool whip and refrigerate again while preparing your second Jello recipe. GENTLY pour the second jello over the top of your glasses. Refrigerate and let set completely. Top with a little whipped cream (flavored or not) and add a piece of ribbon candy to the glass. You can do the same for the kids, just eliminate the booze.<br /><br />(A little Thanksgiving humor!)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdCzjuO95gIUP2vcVY88VCebkNt5Bd_x9MsJyHD1RUuLeuhWIkl41lPWgujZLs0MCenAVfUfIJ6gKLR-lARKbIR8X-XmWZCSzAwsSk29ZfCtvFoTsEbSLf3RFHN-pWwYbUMlvoxpv7RfT/s1600/turkey.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 192px; DISPLAY: block; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406668560966110738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdCzjuO95gIUP2vcVY88VCebkNt5Bd_x9MsJyHD1RUuLeuhWIkl41lPWgujZLs0MCenAVfUfIJ6gKLR-lARKbIR8X-XmWZCSzAwsSk29ZfCtvFoTsEbSLf3RFHN-pWwYbUMlvoxpv7RfT/s400/turkey.jpg" /></a>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com8tag:blogger.com,1999:blog-4705125965213658123.post-24841351157433625202009-11-12T15:12:00.001-08:002009-11-12T15:31:54.040-08:00I Love Sweet Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuJxqRXPpzKtvR0_bQbtmwnHLhLykZcAlKZvGO3I3gNfbkF7eWTR4KkGb4FpTECeYNUtGOmuaBvSJh9fTmF5E_SQ48WwaBt1kQoRu86U0OzIjaZlLbxeRCRtJW9krxDWZGWfv7acdY0rT/s1600-h/Bourbon+Sweet+Potato2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403359015106583106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuJxqRXPpzKtvR0_bQbtmwnHLhLykZcAlKZvGO3I3gNfbkF7eWTR4KkGb4FpTECeYNUtGOmuaBvSJh9fTmF5E_SQ48WwaBt1kQoRu86U0OzIjaZlLbxeRCRtJW9krxDWZGWfv7acdY0rT/s400/Bourbon+Sweet+Potato2.jpg" /></a> It's the same every Thanksgiving holiday. How am I going to prepare the sweet potatoes this time? I've mashed, served sweetened with marshmallows, savory with red chile, served baked - whole- with a little butter. This year I wanted to make this delicious recipe I found in the FOOD Everyday magazine, November issue. <strong>Bourbon Sweet Potatoes</strong>. Super easy recipe and the most tasty sweet potatoes I've had in along time.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_G2oHhP10sx7oLXCYb8_Z3XdnuVighliMwVY3ymoTKuBKMGTiLFbAV2z77wX2-wOQ8h-ZcIQME5DTPhhqNFOvC3bQGnuG-DCMjW3K5XNRDJduA_m-FD_yp1dj67KVwi1IAxkkjfCg4Se/s1600-h/Bourbon+Sweet+Potato1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403359959318903266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_G2oHhP10sx7oLXCYb8_Z3XdnuVighliMwVY3ymoTKuBKMGTiLFbAV2z77wX2-wOQ8h-ZcIQME5DTPhhqNFOvC3bQGnuG-DCMjW3K5XNRDJduA_m-FD_yp1dj67KVwi1IAxkkjfCg4Se/s400/Bourbon+Sweet+Potato1.jpg" /></a> Look at these luscious wedges dripping in a decadent sauce of brown sugar, bourbon and butter. Who could resist? Check out the simple recipe.<br /><br /><br /><span style="font-size:130%;color:#990000;"><strong>Bourbon Sweet Potatoes<br /></strong></span>(from the FOOD Everyday magazine, Nov. 2009)<br /><br />3 ½ pounds sweet potatoes peeled and cut into 1-inch wedges<br />½ cup packed dark brown sugar<br />2 tablespoons bourbon<br />Course salt and ground pepper<br />3 tablespoons butter, room temperature<br /><br />Preheat oven to 350 degrees<br />Arrange sweet potato wedges in a 9 X `13 inch baking dish.<br />Add sugar and bourbon and toss to combine; season with salt and pepper.<br />Bake until sweet potatoes are tender and glazed, 1 to 1 ½ hours, tossing every 30 minutes.<br />Stir in butter before serving. Makes 8 servings.<br /><br />Doesn't get any simpler than that. Of course, if you want to make something a little more dramatic, there is a recipe I prepared last year for our Left-Over Queen's tribute to Ovarian Cancer Research. <span style="font-size:130%;color:#990000;"><strong>Orange Sweet Potato in Red Chile Sauce</strong></span>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFq9AxrNb0K1Tz5LUw8vi1tkR54w-vCx2zZ92wt51oVJtIFO93vpk1M528pw9-gYhQFRFDoYJ6bhu9g8jZfx7oraAdb_6tf_09F921-HywRkXZder3OP9yiBT4iSjzYD5mDKHOPUDrSUv-/s1600-h/Orange+Sweet+Potato.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403361216119404402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFq9AxrNb0K1Tz5LUw8vi1tkR54w-vCx2zZ92wt51oVJtIFO93vpk1M528pw9-gYhQFRFDoYJ6bhu9g8jZfx7oraAdb_6tf_09F921-HywRkXZder3OP9yiBT4iSjzYD5mDKHOPUDrSUv-/s400/Orange+Sweet+Potato.jpg" /></a><br />This recipe is red-hot with red chile sauce. The combination of the spiciness of the chiles with the sweetness of the oranges makes this recipe keeper. If you would like to see the recipe, please follow this <a href="http://mexicanamericanbordercooking.blogspot.com/2008/09/oranges-and-sweet-potato-in-red-chile.html">link</a> (it's a post from 2008).<br /><br />Now that we're on the idea of bourbon, check back in a couple of day when I post several cocktail recipes that you can keep on hand for celebrating with friends and family. Hasta Luego.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com11tag:blogger.com,1999:blog-4705125965213658123.post-13868019665595358932009-10-29T09:36:00.001-07:002009-10-29T17:11:54.589-07:00Pepita Brittle and Orange Margarita<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVicvi_dGDc-uubmLK00RVfa7NnVqnQC4978RRvUhe3MPJjn1H1NNs1-PkaFB_7ZszlLtnFodlHyQ67AxRwKBj64DX5eiNxdlvn89ILrM6liq6QTpfuZAfSDaxgqR2ZypLiIJqJWbPVNYu/s1600-h/Drink+and+Brittle.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398061914825359090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVicvi_dGDc-uubmLK00RVfa7NnVqnQC4978RRvUhe3MPJjn1H1NNs1-PkaFB_7ZszlLtnFodlHyQ67AxRwKBj64DX5eiNxdlvn89ILrM6liq6QTpfuZAfSDaxgqR2ZypLiIJqJWbPVNYu/s400/Drink+and+Brittle.jpg" /></a> Who says Halloween is just for kids? For those of us empty nesters and singles, we can celebrate the occasion with some grown-up tastes.<br /><br />Try this gorgeous Orange “Pumpkin” Margarita for example. Decorate the glass by rimming it with some green sugar crystals and floating an orange slice on top. The stem is created by inserting a piece of green “Good and Fruity” candy, simple yet fun. No, I didn’t create this; I saw it in the Phyllis Hoffman <em>Celebrate</em> Magazine for Halloween. Her drink recipe is different and it is called the Jack-O-Lantern, but the idea is similar. Big folks like to have fun too you know.<br /><br />The Pepita Brittle comes from the Martha Stewart Living Magazine for October. I’ve made peanut brittle but had never tried it with pumpkin seeds. The only thing I did differently was I added a “light” sprinkling of chipotle powder on top to excite the flavor experience with a bit of heat with the sweetness of the brittle. I loved it. Have fun this Halloween.<br /><br />If you have kids, enjoy the holiday with them. If you don’t, gather some friends and family and celebrate anyway. Happy Halloween.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCm5rXrCaoKWJC_BE9wfWXDJEsbNPilBmNl0e7lCq9w2Vmz-jTZG74KkrffSeA3SDlfvEXd54bXxUMSc4IoP5VVOrtoi7BSv-Co-Vcjw332zk238fDlxqUb-_flWmWdvVpY25WCHG4K3o8/s1600-h/Pumpkin+Margarita.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 390px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398062179438192162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCm5rXrCaoKWJC_BE9wfWXDJEsbNPilBmNl0e7lCq9w2Vmz-jTZG74KkrffSeA3SDlfvEXd54bXxUMSc4IoP5VVOrtoi7BSv-Co-Vcjw332zk238fDlxqUb-_flWmWdvVpY25WCHG4K3o8/s400/Pumpkin+Margarita.jpg" /></a><br /><span style="font-size:130%;color:#993300;"><strong>Orange “Pumpkin” Margarita<br /></strong></span><br />Ingredients:<br />1 oz Tequila<br />1/2 oz Triple sec<br />4-6 oz Orange juice<br />1 splash Lime juice<br />Mixing instructions:<br />Combine tequila, triple sec, and orange juice over ice, and stir. Top it off with a splash of lime juice or sour mix.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7ChB7JUJjWkFT4k4UKj7_eX9XPwSn0wrh9h-mdnAo_zor4yc70vstg8qqsuPAaqnGgHN0CmL9-2GEojOxepNguncSVzptSRkVSPAv6fw9cjEgOCr1BYdFRsAKNtX72Pslt-uE8pYXqiF/s1600-h/pepita+brittle.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 369px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398062541185119906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7ChB7JUJjWkFT4k4UKj7_eX9XPwSn0wrh9h-mdnAo_zor4yc70vstg8qqsuPAaqnGgHN0CmL9-2GEojOxepNguncSVzptSRkVSPAv6fw9cjEgOCr1BYdFRsAKNtX72Pslt-uE8pYXqiF/s400/pepita+brittle.jpg" /></a><br /><span style="font-size:130%;color:#660000;"><strong>Pumpkin Seed (Pepita) Brittle</strong></span><br />(Martha Stewart HALLOWEEN Mag., 2009)<br /><br />4 tablespoons (1/2 stick) unsalted butter, plus more for baking sheet<br />½ cup light brown sugar<br />¼ cup honey<br />1 cup hulled pumpkin seeds, toasted<br /><br /><br />Butter an 11 by 17-inch rimmed baking sheet.<br /><br />Melt butter in a small saucepan over medium heat. Stir in brown sugar and honey. Bring to a boil, stirring to dissolve sugar. Cook, without stirring, until mixture is medium amber and candy thermometer registers 280 degrees, about 6 minutes.<br /><br />Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour into prepared baking sheet. Let cool completely, break into pieces.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhol6WFpQC0A6lyDutCD7F58xLU2IZqsLOn2bMoYDGIB_bq3wQvb403ZbrSwJdvP2ajqffp_TD0w_9RCvhjmTo7vL1VDBythrQmuX0hjL5ZmBD06Cm2Wntw4KvbEITMmJ4XGZINdEOAPlN3/s1600-h/pepita+brittle2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398062898444297458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhol6WFpQC0A6lyDutCD7F58xLU2IZqsLOn2bMoYDGIB_bq3wQvb403ZbrSwJdvP2ajqffp_TD0w_9RCvhjmTo7vL1VDBythrQmuX0hjL5ZmBD06Cm2Wntw4KvbEITMmJ4XGZINdEOAPlN3/s400/pepita+brittle2.jpg" /></a> I made some simple sleeves out of parchment paper to put the brittle into. This keeps your guests from getting sticky fingers.<br /><br />To see another post I have on <span style="color:#990000;"><strong>Pepitas</strong></span>, follow this <a href="http://mexicanamericanbordercooking.blogspot.com/2008/10/pepitas-pumpkin-seeds.html">link</a>.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com14tag:blogger.com,1999:blog-4705125965213658123.post-10176687536786469682009-10-24T15:42:00.001-07:002009-10-24T15:52:29.559-07:00Tequila Lime Wings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hwEIESaGjjOvuI06sLTKSvquHsR4Q0PUmvRrZC45lseC1n1ZrqQQ9lSrD09IQ-7XwNTGhE3DGOdt7MRQRn8S1LcxBg_BICZweyPMWLzwXMAT9GSkuUrwOljPIzBIBwms-U7Dzabu_t1M/s1600-h/Tequila+Wing1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396300743202248402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hwEIESaGjjOvuI06sLTKSvquHsR4Q0PUmvRrZC45lseC1n1ZrqQQ9lSrD09IQ-7XwNTGhE3DGOdt7MRQRn8S1LcxBg_BICZweyPMWLzwXMAT9GSkuUrwOljPIzBIBwms-U7Dzabu_t1M/s400/Tequila+Wing1.jpg" /></a>Give your kids a tasty yet easy nibble before they go out Trick or Treating. If they go out before eating, they’ll gobble down every piece of candy handed to them. You know what that means. Tummy aches galore. They’re too excited for a sit-down, but if offered a utensil free bit of “real” food, they’re more likely to eat without complaining.<br /><br />Here are two recipes I’ve used over the years without any trouble. You can prepare both dishes the night before and just bake the wings a couple of hours before the kids' great adventures around the neighborhood. Use the time while the wings are in the oven to help them get dressed or to put your feet up and relax.<br /><br />Enjoy this time of festivities with your kids. Make it easy on them and yourself. They grow up too quickly and you find yourself wishing you could do it all over again. Happy Halloween everybody.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahDboD1UhI7qO9L9a8MQ8Pz2xfoHTrTEdNLJ8HZEK45ASHI80ixDqzJ_AsCT5rwygVu0ZbGMvXr6PUJDvkx2mDTjUg-PTtoPXUzRhPnfRhVp6lcI-Xiyv148g6GfL1CauzrF6enuDozMO/s1600-h/Tequila+Wing2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396300954049954066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahDboD1UhI7qO9L9a8MQ8Pz2xfoHTrTEdNLJ8HZEK45ASHI80ixDqzJ_AsCT5rwygVu0ZbGMvXr6PUJDvkx2mDTjUg-PTtoPXUzRhPnfRhVp6lcI-Xiyv148g6GfL1CauzrF6enuDozMO/s400/Tequila+Wing2.jpg" /></a><br /><br /><span style="color:#006600;"><strong>Tequila-Lime Wings</strong></span><br /><br />¾ cup butter, melted<br />4 tablespoons tequila<br />5 teaspoons lime juice<br />¼ cup hot sauce<br />3 teaspoons ground cumin<br />3 pounds of chicken drummettes, (no tips), about 40 pieces<br /><br /><br />In a large zip lock bag, combine first 5 ingredients. Add chicken pieces. Close zip lock bag, removing all the air, and marinate in refrigerator for at least 2 hours.<br /><br />Heat oven to 375 degrees.<br /><br />Line a baking sheet with foil and spray with non-stick cooking spray.<br /><br />Remove chicken pieces from bag and place on prepared baking sheet. Discard marinade.<br /><br />Bake wings for 1 hour turning over mid way through baking.<br /><br /><br /><span style="color:#990000;"><strong>Chile con Queso</strong></span><br /><br />1 cup onion, chopped<br />2 small (4 ounce) cans diced green chiles (or 1 cup fresh roasted, peeled, seeded and chopped)<br />½ cup salsa: either home made or Pace<br />1 can evaporated milk<br />½ pound cubed Velveeta (or any cheese of your choosing)<br /><br />In a large skillet, melt 1 tablespoon shortening. Sauté onions until soft, about 5 minutes. Add green chiles and cook an additional 2 minutes. Add Salsa and combine and heated through.<br />Add evaporated milk and heat until slightly bubbly. Add cheese and cook until cheese is melted. Stir constantly over low heat to keep cheese from burning.<br /><br />Past Halloween posts you might enjoy:<br /><br /><a href="http://mexicanamericanbordercooking.blogspot.com/2008/10/dia-de-los-muertos.html">Sugar Skulls (Alfeñique)</a><br /><br /><a href="http://mexicanamericanbordercooking.blogspot.com/2008/10/halloween-spread-for-kiddos.html">Halloween Spread for the Kiddos</a><br /><br /><a href="http://mexicanamericanbordercooking.blogspot.com/2008/10/la-llorona-wailing-mist.html">La Llorona -- The Wailing Mist</a>Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com11tag:blogger.com,1999:blog-4705125965213658123.post-53632514811978351302009-10-17T09:42:00.001-07:002009-10-18T19:34:50.796-07:00Pan de Muertos y Caldillo de Bruja<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLqbuVXo_IxTypaIhzHktdxvDbwOqp2q1x_ngkFFfnDiL6J_-xrUTFENWpHsW2dT6aYi6k6GozDZm1nMk5mLYjc2-YqeUTQFboP95bnLyB6caSg29ypobCSWSe9ldYjLIBB9T53_2qXQy/s1600-h/Halloween+Centerpiece.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 303px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5393610508529805826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLqbuVXo_IxTypaIhzHktdxvDbwOqp2q1x_ngkFFfnDiL6J_-xrUTFENWpHsW2dT6aYi6k6GozDZm1nMk5mLYjc2-YqeUTQFboP95bnLyB6caSg29ypobCSWSe9ldYjLIBB9T53_2qXQy/s320/Halloween+Centerpiece.jpg" /></a><br /><br /><br />October is my second favorite month of the year, December being the first. Ghosts; goblins; witches; vampires and Day of the Dead. These things fascinate me. Why? Maybe because I believe that there is so much more to life than what we perceive with our eyes.<br /><br />The Day of the Dead has been celebrated throughout time by many cultures, the most prominent one being Mexico. Altars are built; drawings by Jose Posada are displayed; parades leading to cemeteries; sugar skulls. While macabre, these traditions have meaning.<br /><br /><br />Sugar Skulls have a particularly special meaning for me. The first time I made them was with my daughter for her to take to her Spanish class in high school and share with her friends.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb-ZBNu5Rv0RQBbGvExqzEVb-zwbnr3iNN4HWbp1nS_4Ymii7x6d8QeSKHfRDTDoG9Y7vwULuCvPfxPix6yyfgEMuu3x28YplhK0Muivf_a2n9AI4JfAVHqdGqfQIdAFqdmD26-t9q1eA/s1600-h/skulls2.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 115px; FLOAT: left; HEIGHT: 95px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5393611956665240546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLb-ZBNu5Rv0RQBbGvExqzEVb-zwbnr3iNN4HWbp1nS_4Ymii7x6d8QeSKHfRDTDoG9Y7vwULuCvPfxPix6yyfgEMuu3x28YplhK0Muivf_a2n9AI4JfAVHqdGqfQIdAFqdmD26-t9q1eA/s200/skulls2.jpg" /></a>I posted the recipe last year under <a href="http://mexicanamericanbordercooking.blogspot.com/2008/10/dia-de-los-muertos.html"><strong><em>Dia de Los Muertos.</em></strong></a><br /><br /><br /><br />There is some magnificent artwork created by Jose Posada commemorating Dia de Los Muertos. If you follow this <a href="http://www.carnaval.com/dead/posada.htm">link</a>, I'm sure you will recognize some of his painintings like <strong><em>Calabera de la Catrina.</em></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik49Y5359HtgRVuNZnd8ZbreUHKWadWMKhGY00z-uxje6sQgjz84ZrqEGYYEEABBNHA4hIu7fXghpbH84fwE-2v3o-bqiErg7gl6yfSNascUv2eQB_qCRFHW-zJxje6aLLtNOfpiQGNAX4/s1600-h/Dia+delos+Muertos.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 151px; DISPLAY: block; HEIGHT: 119px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5393613014461729074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik49Y5359HtgRVuNZnd8ZbreUHKWadWMKhGY00z-uxje6sQgjz84ZrqEGYYEEABBNHA4hIu7fXghpbH84fwE-2v3o-bqiErg7gl6yfSNascUv2eQB_qCRFHW-zJxje6aLLtNOfpiQGNAX4/s400/Dia+delos+Muertos.jpg" /></a> I’ve had several experiences with the afterlife that can’t be explained rationally. Believe me I’ve tried. When I finally accepted that, just like “faith”, there are some occurrences in this world that must be embraced without physical evidence, I achieved peace with the beauty that the afterlife has to offer. My only regret is that it took me so long.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb3y3Hc0DI7q0SB1oiUFdH5SxvptKD7-sYfiy6URnx5NXQYSePitjekZMRm828wRH8lrd0EfQSDQLU_WdsN1wb3k2yd515S8CTumAFhN47MBSq7Yqf8aV2O_-d0f3zUmrpunV57EoxYNc/s1600-h/halloween+tree.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 280px; DISPLAY: block; HEIGHT: 280px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5393613826670105698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb3y3Hc0DI7q0SB1oiUFdH5SxvptKD7-sYfiy6URnx5NXQYSePitjekZMRm828wRH8lrd0EfQSDQLU_WdsN1wb3k2yd515S8CTumAFhN47MBSq7Yqf8aV2O_-d0f3zUmrpunV57EoxYNc/s400/halloween+tree.jpg" /></a><br />There is a children’s animated movie (and a book as well) by the name of “<strong>The Halloween Tree</strong>”. It was written by Ray Bradbury. A cartoon??? Yes, an animated feature. This story tells about a group of young friends who, through their magical journey with Mr. Moundshroud (voiced by Leonard Nimoy), discover the history of Halloween and in turn strengthen their bond of friendship to each other. Excellent story narrated by Mr. Bradbury himself. Really worth seeing, but might be best viewed by children who are at least seven or eight years of age.<br /><br />Here’s a music video montage to the <strong>Halloween Tree</strong> with music by <strong>Siouxsie And The Banshees</strong>.<br /><a href="http://www.blogger.com/%3Cobject" height="344" width="425"><param value="http://www.youtube.com/v/XJjvtEp1VqE&hl=en&fs=1&" name="movie"></param><param value="true" name="allowFullScreen"></param><param value="always" name="allowscriptaccess"></param><embed height="344" type="application/x-shockwave-flash" width="425" src="http://www.youtube.com/v/XJjvtEp1VqE&hl=" fs="1&" allowscriptaccess="always" allowfullscreen="true"></embed></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdJ0Xyvs96HFUS0AIUg-ytDaM86fZ8aIrI-HIhUMeIyj3nYehmpRAQE-L2cfWlZ_lZKcZSYDiOvD0xkaaOhgMlPeTJI0PdqoEMpXt3WbOkYZVaNpSvHTaM7Y5Ho9MmmulpsgkK2R8fWQZ/s1600-h/Hocus+Pocus.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5393620866598560034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdJ0Xyvs96HFUS0AIUg-ytDaM86fZ8aIrI-HIhUMeIyj3nYehmpRAQE-L2cfWlZ_lZKcZSYDiOvD0xkaaOhgMlPeTJI0PdqoEMpXt3WbOkYZVaNpSvHTaM7Y5Ho9MmmulpsgkK2R8fWQZ/s200/Hocus+Pocus.jpg" /></a>And for your musical entertainment, here’s a video of <strong>Bette Midler</strong> doing “<strong>I Put a Spell on You</strong>” from the movie “<strong>Hocus Pocus</strong>”, another great one to see with your kids.<br /><br /><a href="http://www.blogger.com/%3Cobject" height="344" width="425"><param value="http://www.youtube.com/v/nDidHzwYu3E&hl=en&fs=1&" name="movie"></param><param value="true" name="allowFullScreen"></param><param value="always" name="allowscriptaccess"></param><embed height="344" type="application/x-shockwave-flash" width="425" src="http://www.youtube.com/v/nDidHzwYu3E&hl=" fs="1&" allowscriptaccess="always" allowfullscreen="true"></embed></a><br /><br /><br />Back to the food. I wanted something appropriate to go with my frame of mind, so I made some <strong>Pan de Muertos</strong>. Believe me when I tell you that this was an accomplishment. This is only the second time I make anything with yeast. I was brought up using baking soda and baking powder. But after the first time I used yeast to make some MONSTROUS dinner rolls, I realized it wasn’t as difficult as I thought it would be.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYi0JLP9ENLW5iTcZO5mnZRjbq9GCkVWZpOidPxPOBGMVN2EbhBw3ChcA-okyzeK07qHXcHd47DUpqQbkqBvXTVJ13uJ8DuE8efxNeUa-hcqCTQtfpERg6xFJnC57EiJg5KCDDBHPLEsMl/s1600-h/Homemade+Bread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5393616518658067346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYi0JLP9ENLW5iTcZO5mnZRjbq9GCkVWZpOidPxPOBGMVN2EbhBw3ChcA-okyzeK07qHXcHd47DUpqQbkqBvXTVJ13uJ8DuE8efxNeUa-hcqCTQtfpERg6xFJnC57EiJg5KCDDBHPLEsMl/s320/Homemade+Bread.jpg" /></a><br />To go along with this delicious bread, I also made some Texas Red Chili, which, because of creative license, I renamed <strong>Caldillo de Bruja – Witches Stew</strong>. Time and health permitting, I hope to post some additional October and Halloween recipes over the next couple of weeks. Meanwhile, enjoy.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8mujwakTI6LkHuQ17VwE6jEDMMhhKRyCxx1991UrdwEhPT01gAoXD_6Znie6TZ0ljZylSBXwfHs_T0h0uO-eHLlWkzsWMYmm13hM7RZf5_dIKB6L1P7uHTUchpENZHGs3v_8rREP32zR/s1600-h/Pan+de+Muertos.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5393626475511804322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8mujwakTI6LkHuQ17VwE6jEDMMhhKRyCxx1991UrdwEhPT01gAoXD_6Znie6TZ0ljZylSBXwfHs_T0h0uO-eHLlWkzsWMYmm13hM7RZf5_dIKB6L1P7uHTUchpENZHGs3v_8rREP32zR/s400/Pan+de+Muertos.jpg" /></a><br /><strong><em>Pan de Muertos</em></strong><br /><strong>Day of the Dead Bread</strong>,<br />(Aprovecho a Mexican American Border Cookbook)<br /><br />¼ cup milk<br />¼ cup plus 2 teaspoons sugar<br />¼ cup (half a stick) butter, cut into small pieces<br />½ teaspoon salt<br />1 package (1/4 ounce) active dry yeast<br />¼ cup warm water (about 110 degrees)<br />2 eggs<br />3 cups all-purpose flour<br />¼ teaspoon ground cinnamon<br /><br />Scald the milk in a small pan over medium-high heat. Remove from heat and stir in ¼ cup sugar, butter and salt. Let cool.<br /><br />Stir the yeast into the warm water in the large bowl of an electric mixer and let stand until softened, about 5 minutes. Add the milk mixture. Separate 1 egg and add the yolk to the yeast mixture, reserve the white. Add the remaining egg and 2 1/3 cups flour. Beat until blended.<br /><br />Knead on a well floured surface until dough is smooth, about 8 to 10 minutes, adding more flour as needed. Place in a greased bowl and turn to grease the top. Cover and let rise in a warm place until doubled, about 1 ½ hours. Punch down the dough and knead briefly.<br /><br />Cut off ½ cup of the dough and set aside, wrapped in plastic. Divide remaining dough into three equal pieces; shape each piece into a rope about 12 inches long. Braid the ropes pressing the ends to hold securely. Place the dough on a greased baking sheet joining the ends to make a small wreath. Divide the reserved dough into two pieces and shape into 2 bones. Cross the bones and place across wreath.<br /><br />Preheat the oven to 350 degrees. Cover the bread and let rise in a warm place until puffy, about 30 minutes. Lightly beat the reserved egg white and brush over the bread. Mix the cinnamon and remaining sugar and sprinkle over the wreath avoiding the bones. Bake until richly browned, about 35 minutes. Cut into wedges and serve warm.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXVDtXDk50zr2SbS6iXTkbUFrMcvdlxcj8wWj9ui-ZpMGxDzviNW0_M1unTgWSxA4tP2JgST20JQ26a5PDB4wBLHhcXQ5OTad42elqk223ba5hUR7RW7DK608Fhj8BCQWiOHi35LNtZ7r/s1600-h/Witches+Stew2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5393617366497028146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXVDtXDk50zr2SbS6iXTkbUFrMcvdlxcj8wWj9ui-ZpMGxDzviNW0_M1unTgWSxA4tP2JgST20JQ26a5PDB4wBLHhcXQ5OTad42elqk223ba5hUR7RW7DK608Fhj8BCQWiOHi35LNtZ7r/s400/Witches+Stew2.jpg" /></a><br /><br /><strong>Caldillo de Bruja</strong><br />(Texas Red Chili, MS LIVING Mag, Oct. 2009)<br /><br />8 whole dried chiles (ancho, about 3 ounces)<br />3 tablespoons oil<br />3 pounds beef chuck cut into small pieces (1/2-inch or smaller)<br />Course salt and fresh ground pepper<br />2 large onions, coarsely chopped<br />7 garlic cloves, minced<br />2 jalapeños, seeded and minced<br />2 ½ teaspoons ground cumin<br />1 ½ teaspoons dried oregano<br />1 (28 ounce) can diced tomatoes, puréed in their own juice<br />4 cups water<br />2 to 3 teaspoons white vinegar<br />Sliced avocado, optional<br /><br />Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 – 3 minutes per side. Remove stems and seeds. Transfer chiles to a bowl and cover with hot water. Keep chiles submerged with a small bowl and let soak for 30 minutes. Remove from bowl and puree in a blender with ½ cup of soaking liquid.<br /><br />Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 ½ teaspoons salt and ½ teaspoon pepper. Brown beef in batches adding more oil as needed, about 10 minutes. Transfer to a plate.<br /><br />Add remaining tablespoon oil to pot, onions, garlic and minced jalapeño chiles and cook over medium high heat until onions are translucent, about 5 minutes. Deglaze with a little bit of water and scrape up browned bits with a wooden spoon. Add cumin and oregano and cook, stirring constantly until fragrant, 30 seconds to 1 minute.<br /><br />Stir in browned beef and chile puree. Add tomatoes, water and salt. Bring to a boil. Reduce heat and simmer gently, partially covered, until meat is very tender and juices are thick, 2 ½ to 3 hours. Check pot every hour and if chili is dry add some more water. Season with salt and stir in vinegar. Top with sliced avocado if desired. Serves 6 to 8.<br /><br />Did you check out my <strong>Halloween Centerpiece</strong>. It’s a glass tube inside the vase to hold the flowers. The vase itself is filled with candy corn. I made something similar at Easter using jelly bellies. Candy corn was on sale and I had everything else on hand. The flowers are artificial so the centerpiece will last all month.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com11tag:blogger.com,1999:blog-4705125965213658123.post-20965253252902505292009-09-24T13:58:00.000-07:002009-09-24T14:10:06.938-07:00Grilled Steak with Pineapple Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAv2dpmzZygkAhh8MQmRXVveBplr_mEcNzDLw98gFJX_ePMsF7wJCvHcp0ppAK6nYxM8xdiPZUDladEHaxT7RbkxdKi-3UbG2KhuitWd8_ewJALIGnqQr2dkCHNbZgOVrtzrEhOguRlesT/s1600-h/Steaksalsa2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385141783547944450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAv2dpmzZygkAhh8MQmRXVveBplr_mEcNzDLw98gFJX_ePMsF7wJCvHcp0ppAK6nYxM8xdiPZUDladEHaxT7RbkxdKi-3UbG2KhuitWd8_ewJALIGnqQr2dkCHNbZgOVrtzrEhOguRlesT/s400/Steaksalsa2.jpg" /></a> Do you ever find a product that you purchase regularly and incorporate into your everyday meals? The Del Monte brand is one of those products for me. I find them to be not as expensive as Hunts and a little more appealing to me than the store brand.<br /><br />Finding a can of Del Monte Diced Tomatoes with Onion and Garlic in the pantry and a piece of sirloin sitting in the fridge, I knew I had a winning combination. I looked up their website and found a tasty steak recipe that could be prepared in a snap. Bob gets home from work at 8 in the evening and he’s hungry by the time he walks in the door.<br /><br />Try the salsa with steak or some fish. It’s delicious and very quick to prepare.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiYcW-M9yZW7zd-2zkC10XCwAe1lqEg_c0B5RINsfqu2gROBnNZYAjKJKLyG87G9Nsi_SX6hBRrLUyROMvd_ku5XeTxjiRXiW_9fopyWBc01Ya8eGa-BA-NDmZ55qi3sMWGiCmUW24Zqz/s1600-h/Steaksalsa1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 317px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385142126884861442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiYcW-M9yZW7zd-2zkC10XCwAe1lqEg_c0B5RINsfqu2gROBnNZYAjKJKLyG87G9Nsi_SX6hBRrLUyROMvd_ku5XeTxjiRXiW_9fopyWBc01Ya8eGa-BA-NDmZ55qi3sMWGiCmUW24Zqz/s400/Steaksalsa1.jpg" /></a><br /><a href="http://recipes.delmonte.com/dlm/Recipe.aspx?id=1160">Del Monte’s Grilled Steak with Pineapple Salsa</a><br /><br />1 tablespoon chile powder<br />¼ teaspoon cumin<br />½ teaspoon minced garlic<br />1 pound boneless beef sirloin steak, 1-inch thick<br /><br />Salsa:<br />1 can (15 ounce) Mandarin Orange segments<br />1 can (14.5 ounce) Del Monte Diced Tomatoes with Garlic and Onion<br />1 ca (8ounces) Pineapple tidbits<br />1 tablespoon chopped and seeded jalapeño<br />½ cup chopped green and red bell pepper<br /><br />Cooked egg noodles<br /><br />Mix dry rub for steak by combining chile powder, cumin and garlic in a small bowl.<br /><br />Trim fat from steak. Rub both sides of steak with prepared rub.<br /><br />Grill steak, uncovered, directly over medium coals for 12 to 15 minutes. Or grill on grill pan over stove, same approximate time.<br /><br />Stir together Mandarin slices, tomatoes, pineapple, green and red bell pepper and jalapeno. Season lightly with kosher salt.<br /><br />Thinly slice steak against the grain. Serve over hot egg noodles and top with salsa.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJWPxpirCxnRkde-8MFbTtQX8HBBa49Yu4go3HMiUfWlzplBo-lLRD8eYCI2KDXGKwrOxxdN2iBe7z6HbDJ9uVPmhDWmrseLFKy37nZpaIzXU_dM6eWLOlYheb5NHDtXi8MflHYWocYue/s1600-h/BrowniecakeB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 249px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385142768587853202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJWPxpirCxnRkde-8MFbTtQX8HBBa49Yu4go3HMiUfWlzplBo-lLRD8eYCI2KDXGKwrOxxdN2iBe7z6HbDJ9uVPmhDWmrseLFKy37nZpaIzXU_dM6eWLOlYheb5NHDtXi8MflHYWocYue/s320/BrowniecakeB.jpg" /></a><br />Check out what I made for dessert. An incredibly delicious <a href="http://chocolateloreandmore.blogspot.com/2009/09/marble-magic-brownie-cake.html">Brownie – Cake</a> combination with a simple chocolate chip topping.Teresa Cordero Cordellhttp://www.blogger.com/profile/00738980943031027746noreply@blogger.com10