We Have Two Winners!!

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

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

The two winners are: (drumroll please!)

Happy Cook from My Kitchen Treasures and

Arlene from The Food of Love

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

Cheesy and Delicious Quesadillas

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

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

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

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

Chicken Quesadillas

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

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

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

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

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

Day 2 of Foods and Flavors of San Antonio

Today's featured recipe from Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio", is enchiladas. This recipe is easy to prepare and quite versatile when it comes to deciding what type of filling you would like to use.

The typical enchilada dishes offered in various restaurants around the Southwest, especially in San Antonio, are filled with either beef or chicken. Some new " Nuevo Latino Cuisine" food establishments have been known to offer this traditional dish with a filling of lobster or crabmeat. They are quite tasty too.

For a sauce, you can use red chile or green chile. However you choose to prepare your enchiladas I'm sure they will be enjoyed by all. Complete the meal with a side dish of Mexican Rice and maybe some refried beans and a simple salad and you will have yourself a memorable meal.

Remember that we will be adding names to the "hat" for a drawing on Saturday for two of Gloria's cookbooks. The winners will also receive a copy of my ecookbook Mi Chita's Mexican Chocolate Recipes. So get yourself to the kitchen and enjoy making this wonderful dish of enchiladas.

Beef Enchiladas

1 pound lean ground beef
1 small onion, diced
1/4 teaspoon ground cumin
1 1/2 teaspoons chili powder
2 (10 ounce) cans red enchilada sauce
1/4 cup vegetable oil
12 (6 inch) corn tortillas
2 cups shredded Monterrey Jack cheese, divided

Preheat oven to 350 degrees. Ligtly spray a 13 x 9 inch baking pan with non-stick cooking spray and set aside.

In a medium saucepan, brown ground beef with the onion over medium-high heat. Season with cumin and chili powder while meat is still cooking. Place 1/2 cup of the enchilada sauce in a shallow pie plate and set aside.

Add oil to a 12 inch skillet and heat for 2 minutes over medium heat. Using tongs, fry each tortilla (one at a time) for 3 seconds per side.Drain on paper towels and set on a paper plate.

Dip each tortilla in the sauce and set on a separate plate. Once done, fill each tortilla with the beef mixture and cheese and roll tightly. Place seam side down in prepared baking dish. Top with remaining enchilada sauce and sprinkle with cheese. Cover dish with foil and bake for 30 minutes.

Uncover and bake an additional 5 to 10 minutes to brown the cheese.

Foods and Flavors of San Antonio, A Cookbook

Foods and Flavors of San Antonio was written and developed by Gloria Chadwick, foodie extraordinaire. The cookbook prefaces the many wonderful Tex-Mex recipes – 242 to be exact - with a delightfully written overview of the city of San Antonio, Texas. Her excitement and fascination of her new hometown comes through in her vivid descriptions of the multitude of attractions the city has to offer both visitors and San Antonio natives. Her appreciation for the town could very well make her an ambassador for San Antonio.

Within the pages of this book, readers experience a wide range of attractions and are offered online links to further explore the unique areas of this exciting city. No need for maps and pamphlets here.

The Alamo, The Mission Trail, The Water Garden, El Mercado, The Riverwalk, Mariachi music and most of all the food.

The cookbook portion of Foods and Flavors of San Antonio offers its’ readers a delicious cross section of the finest Tex-Mex cuisine San Antonio is well known for.

A wide array of deliciously seasoned dishes will entice everyone from the novice to the more experienced cook in preparing recipes with a Texas – Southwestern – Mexican flair.

Some of the recipes that caught my eye were: Breakfast Tacos, Cheese and Potato Stuffed Poblano Chiles, Chimichangas, Chipotle Chicken, Margaritas, Mexican Mocha, Churros and Fabulous Flan. These are a sample of some of the most delectable recipes you will find within the pages of Foods and Flavors of San Antonio. The recipes are well written and easy to follow with readily available ingredients.

The cookbook makes an excellent addition to any cookbook enthusiast’s collection. I strongly recommend the purchase of Foods and Flavors of San Antonio. It makes an outstanding gift for the “chef” in the family.

My congratulations to Gloria: a knowledgeable writer, teacher, author, and marvelous foodie friend.

In honor of Gloria’s distinct appreciation for her Kahlua, I decided to make the Kahlua Cookies and Kahlua Coffee recipes found in her cookbook – and I’m NOT sharing!

Kahlua Coffee


2 cups hot, strong coffee
1/2 cup tequila
1/2 cup Kahlua
1 teaspoon vanilla
2 tablespoons dark brown sugar
2/3 cup heavy cream

Brew the coffee in a coffee maker.
Add the tequila, Kahlua and vanilla to the coffee in the carafe. Stir well to mix.
Add the sugr and stir until it is completely dissolved. Pour into cups and drizzle in the cream. Serve hot.
Variations: To make Cool Kahlua Coffee, place the prepared coffee in te refrigerator for 20 minutes, then pour into cups and drizzle the cream. Serves 4.

Kahlua Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup brown sugar
3/4 cups cocoa
1/2 cup butter, melted
1/4 cup vegetable oil
1/4 cup Kahlua
1 teaspoon vanilla
4 large eggs
Confectioners' Sugar

In a large mixing bowl, combine flour, baking powder, salt, sugar, brown sugar and cocoa.
In a separate medium-size bowl, whisk together the melted butter, oil, Kahlua, vanilla and eggs.
Pour the liquid mixture into the dry ingredients. Mix well. Chill the dough 12 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Lightly butter a cookie sheet of lay a sheet of parchment paper on the cookie sheet to prevent sticking. Sprinkle confectioners' sugar on a plate.
Using a melon baller or a small cookie scooper, make 1 cookie at a time rolling it in the powdered sugar before placing it on the prepared cookie sheet.
Place cookies about 1 1/2 inches apart on sheet. Bake 10 to 12 minutes or just until the cookie is set and the centers are not liquid. Do not overbake. When the cookies are cooled, they will puff and crack. Cool 5 minutes on a cooling rack then remove cookies and place on a plate. Do not stack cookies for at least 1 hour.

Yields 3 dozen.

Gloria Chadwick's New Book!

My dear foodie friend Gloria has a new book coming out in March of this year. I'm so excited for her. She's an author of numerous books all worth the time and effort to read and enjoy. I'm placing the official press release for her book here on this post. I hope you get the opportunity to visit her Foods and Flavors of San Antonio blog so that you can get a real glimpse of what this knowledgeable writer has to share with her readers.

Foods and Flavors
of
SanAntonio
By Gloria Chadwick

Although San Antonio is known for many sights and attractions, it is the amazingly unique cuisine that sets the city apart. Considered the Tex-Mex capital of the world, San Antonio is a festive place filled with the lingering aromas of spicy ingredients and a talent for fun. Commencing with a short tour of the city, Chadwick gives an overview of popular attractions in the area, including common festivals and local traditions. With the help of residents, media, and popular Southwestern restaurants, the book provides an impressive compilation of savory recipes with San Antonio inspiration.

Whether searching for an authentic Tex-Mex beverage, breakfast, or seafood recipe Foods and Flavors of San Antonio is sure to deliver all the excitement a meal has to offer. Overflowing with zesty seasonings like chili powder, cumin, and cilantro, mouth-watering concoctions such as Chicken Chipotle Enchiladas, Cilantro Shrimp, or Spicy Tamale Pie are hard to resist. Follow the entrée with creative twists on traditional desserts in the form of a Chocolate-Kahlúa Flan or Mexican Brownies. With easy-to-follow instructions, beginner and experienced cooks alike will have no trouble re-creating these appetizing meal ideas. Perfect for any San Antonio native or visitor, this cookbook displays the best of the city’s food and fascinating sights.

About the Author
Gloria Chadwick, a Texas native and full-time writer for more than twenty years, provides a richly personal armchair tour of local attractions interspersed with Tex-Mex recipes in Food and Flavors of San Antonio. She is a member of the American Society of Journalists and Authors and regularly conducts writing workshops for adults at local libraries and bookstores, where she provides advice on how to publish and promote cookbooks. Chadwick, of course, enjoys cooking and lives in San Antonio, Texas.

Foods and Flavors of San Antonio
By Gloria Chadwick
COOKING / Regional & Ethnic / American / Southwestern States
224 pp. 6 x 9
Index
ISBN: 1-58980-646-8
ISBN-13: 9781589806467 $19.95 pb