Tamales Tutorial

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.

Go to these links to grab the easy tutorials in making the best tamales you've ever had.

Part One: This one talks about the husk and chile sauce preparation.

Part Two: This one discusses three different filling preparations.

Part Three: This one discusses masa preparation, assembling, and final cooking instructions.

I hope you take the plunge and try making your own delicious TAMALES this Christmas.

Single Serve Pasta and Mexican Chicken Salad

I cooked some Italian Chicken for Bob last night and saved a chicken breast for today. I knew I was going to want to make this dish for my lunch. Normally for Italian Chicken, I marinade the chicken breasts in Italian dressing for about 4 hours. I take out 3 bowls. First bowl has flour, sea salt and freshly ground black pepper. Second bowl has 2 eggs, whisked with ¼ cup water and a pinch of salt. Third bowl contains flour, sea salt (to taste), more black pepper, 1 teaspoon Italian seasonings and shredded mozzarella cheese.

You dip your lightly pounded chicken breast in the first bowl and dust off most of the flour. Then you dip it in the egg mixture. Finally you dip in the third bowl – the flour mixture with the mozzarella cheese. Heat up 2 tablespoons of oil in a large skillet and saute for 3 minutes per side. I seved his Italian Chicken with some spaghetti and French bread. He was happy.

What I did for my lunch today was I marinated the chicken breast in a little olive oil, lime juice, salt, pepper and sliced jalapeños. While the chicken was in the fridge happily soaking up its glorious flavors, I cooked up some bowtie pasta, cut up some peppers (green, red, yellow, orange) sliced up some celery and some onion. I prepared my three bowls (small ones since I was only going to make one, Bob doesn’t like peppers). First bowl had flour, sea salt, ground black pepper and a little cayenne. Second bowl was same as the first, whisked egg with a little water, salt and pepper. Third bowl was flour, sea salt, black pepper, some chile powder, and some shredded cheddar and Jack cheese. I dipped my chicken in the flour – egg – flour/cheese mixture and sautéed it in a little olive oil, about 3 minutes per side.

I mixed in the beautiful peppers, celery, and onion into the pasta. Spooned the pasta over a bed of iceberg lettuce and topped it with cooked and sliced breaded chicken and finished it off with a little salsa. My lunch was perfect.

Except for the marinating, it took no time at all. I didn’t go hungry waiting for Bob to come home from work before I ate and I didn’t have another bowl of Special K for lunch either. Learning how to cook for one or two is going to take some getting used to, but I’m getting there. Enjoy your beautiful day my friends.

**********************

Aprovecho, A Mexican American Border Cookbook

Mariachis	La Llorona
Chile Colorado	Enchiladas
Chiles Rellenos	Menudo
Cafe Kahlua	Margaritas
Mango Cake	Piloncillo Bread
Polvorones	Salsas
Piñatas	Cascarones

These photos represent some of the wonderful recipes and reviews that can be found in the Aprovecho A Mexican American Border Cookbook.

Hello everyone. I hope you had a fantastic holiday weekend with fireworks and barbecues and some great family time. There’s nothing like the holidays – any holiday – to bring a group of family and friends together to enjoy each others company.

We kind of celebrated the 4th on Friday, July 3rd. Both Lily and Bob had to work on Saturday. Initially we planned a great barbecue, some swimming and going downtown to watch the fireworks display at the Downtown Street Festival. Boy, were we WRONG! So much for the 5 P's. (Proper Planning Prevents Poor Perfomance.)

We’ve reached our so-called monsoon season here in El Paso and wouldn’t you know it, just as the charcoal was beginning to smolder and getting to just the right temperature, we had a deluge of rain. So cancel the outdoor BBQ, cancel the swimming and cancel the fireworks.

We opted for another indoor grilling. Hamburgers, hotdogs and chicken and pepper skewers. We also had some of Bob’s Chile con Queso, some wine coolers and a most delicious Piña Colada Cake. My Piña Colada blog post will be up later this week, so you’ll see the recipe then. Lily and I have managed to come up with several recipes where you can enjoy the flavors of pineapple and coconut. Some will contain the traditional rum some will not.

It’s been a while since I wrote about my Aprovecho A Mexican American Border Cookbook, so I thought I’d do a post about that here and a post about my Mi Chita's Mexican Chocolate Recipes ecookbook on the chocolate blog.

The Mexican American Border cookbook came about a few years after having a website called APROVECHO, THE MEXICAN KITCHEN on the Internet. Having collected a ton of recipes from my mother and grandmother (plus all the ones I had been collecting on my own), I decided to put them online for my children and family to enjoy. My children and my husband contributed to the design of the website. There was a lot of data input, research, technical complexities of working HTML (which at that point in my life I had never even heard of) and design. A huge undertaking for someone who was not familiar with the whole “writing for the Internet” scene.

To make a long story short and to get back to my cookbook, I worked the website for seven years – mostly on my own. I wrote a few articles for outside publications and had the good fortune to have a publisher be interested in producing a cookbook from my recipes.

Publishing is NOT an easy task. As the years roll on it’s becoming more and more difficult to achieve print publication as almost everything is being produced digitally. This is why I ventured into experimenting with producing my Mexican Chocolate Cookbook as an ebook. But despite the problematic adventure, we still had the Border cookbook published first in hardback and then in paperback. A nice legacy for my children.

The Aprovecho cookbook is a tribute to the traditions and recipes handed down from my mother and grandmother. Their un-orthodoxed manner of teaching me how to cook without the use of recipes or measurements is what taught me that creating meals doesn’t necessarily come from a book or from someone’s idea of what a dish should look like. It comes from the heart. It stems from what you want to offer the family table at a time when all are gathered around to share their most precious gift, the gift of time and love.

From these sentiments grew the website…from the website blossomed the cookbook. A true cultural celebration for past, present and future generations.

The book contains more than 250 recipes. Recipe samples are:
Chocolate Mejicano, Café Mejicano, Agua Fresca, Horchata, Margaritas, Sangria, Piña Coladas, Rompope (Eggnog), Vampiro (Mexican Bloody Mary)

Tequila French Toast, Huevos Rancheros, Menudo

Chile Con Queso, Jalapeño Poppers, Steak Tampiqueña, Chile Colorado, Chile Verde, Enchiladas, Tacos y Taquitos, Fajitas, Christmas Picadillo, Ensalada de Nopalitos (Cactus Salad)

Galletas de Mantequilla, Kahlua Cake, Mango Cake, Piloncillo Bread, Polvorones, Sopaipillas

And of course: Salsas and more salsas.

Also included are sections called “Did You Know”: Mariachis, Legend of the Poinsettia, Legend of La Llorona, La Virgen de Guadalupe, Juan Diego, Matachines and (couldn’t leave this one out) Mexican Beers.

There are four dedicated chapters on “How-To’s”: Making Cascarones (Confetti-Filled Eggshells), Making a Star Piñata, Making Sugar Skulls for Dia de Los Muertos, and everyone’s favorite – Making Tamales.


I hope you take the time to explore the Aprovecho Cookbook. If you follow the link below, Amazon will let you take a peak inside.

If you do preview the Amazon Aprovecho book, let me know what you think. Hasta luego mis amigas(os).


For a good laugh...You may be from El Paso if....

1. You buy salsa by the gallon.

2. Your Christmas decorations include sand,
candles and 100 paper bags.

3. You think a red traffic light is merely a suggestion

4. You MUST visit Chico's Tacos when you come to town to visit.

5. You know what "dry heat" means.

6. You complain about a humid day when the relative
humidity reaches 20%.

7. Most of the restaurants in town have the first name "El or Los."

8. Every restaurant serves refried beans and rice with your meal.

9. Everything you eat includes green chilies, jalapeños or both.

10. You think 60 tons of crushed rock makes a beautiful yard.

11. You notice your car overheating before you drive it.

12. Your house is made of stucco and has a "swamp" cooler on the roof.

13. You no longer associate bridges (or rivers) with water.

14. You can ride an ATV or 4x4 down the dry riverbed of the "mighty"
Rio Grande instead of using the levee.

15. During a rain, you see more water on the street than there is in
the Rio Grande.

16. You know 1/2" of rain means the streets will be flooded.

17. You know a mere 1/4" of snow will shut down the entire city but
the next day it'll be 60 degrees again.

These things make El Pasoans unique. But, while I can poke fun at myself, I still have to face certain realities that exist in this town. Our sister city of Juarez, Mexico, population over a million, has approximately 1200 troops patrolling the city. Talk about third world. The insane drug cartel wars have once again increased in intensity after a short lull. In the month of June (2009), there were over 200 murders in the city, most related to the cartel wars. More than 30 of these murders were teenagers either from Juarez or El Paso visiting relatives in Juarez. The total murders having occured in Juarez this year reach over 800. This does not even take into account the murders of women that continue to go on day after day but have been low keyed to give publicity to these savages battling over their "drugy" territories.

If you're a person of faith, say a prayers for our neighbors across the border. If you're not, then please just send some positive vibes this way. Thank you y hasta luego. :)

Tacos de Carnitas with Red Chile Salsa

Most recipes call for pork shoulder or Boston butt to be used in the preparation of Carnitas. All I had were two pork tenderloins, so I figured that was good enough for my family and me.

I didn’t want to make a big production of dinner, just something simple to where I could set up a taco bar and let everyone make their own tacos however they wanted to. Carnitas seemed to be the right choice.

Look at those beautiful bits of crispy pork spilling out of the taco shells. Topped with guacamole and served with refried beans, this is an easy and delicious dinner.

It’s a hot and muggy lazy summer. So it’s either BBQing or something that can be eaten (mostly) with your hands. Gives me an idea for another meal: shooters. But, I guess that’ll be another post.

I set up the table (with the help of Lily, Brian and Bob) to provide sour cream, guacamole, salsa, shredded cheese and lettuce, taco shells and a big steaming bowl of carnitas and refried beans.

Lily and Brian had made Paula Deen’s Biscuit Donuts earlier in the day and were quite ready to eat something a little heartier (they’d been munching on the donut holes since morning). To see the famous and easy-to-make donuts using Paula Deen's recipe, go to the Mexican Chocolate blog. They were actually pretty good. They decided the recipe should go on the Mexican Chocolate blog because despite the fact that they didn’t use Mexican Chocolate for the glaze, they did flavor it to taste like it. Sounds reasonable to me.

So I hope you’ll give Carnitas a try. Carnitas, by the way, means “little meats” in Spanish. Traditionally they are made with pork but I bet the tacos would be just as tasty if you made it with chicken or beef. Enjoy your day, we are. After having less than an inch of rain all year long, we’ve finally hit our “monsoon” season and it’s been coming down in glorious, copious amounts since Sunday.

Carnitas

2 (4-5-pounds) boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
I used two pork tenderloins
2 (16 ounce) cartons of chicken broth – I used Swanson’s
½ cup orange juice
1-tablespoon coarse sea salt
1 whole onion, coarsely chopped
1 tablespoon ground cumin
1-teaspoon black pepper
1-tablespoon ancho chile powder
2 garlic cloves, chopped
2 tablespoons canola or vegetable oil
1-teaspoon chile powder
Salt and pepper to taste

Method
In a large, heavy saucepan over medium-high heat, combine pork, broth, juice and seasonings. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 2 – 3 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.

Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Sprinkle with 1 teaspoon chile powder and drizzle 2 tablespoons oil over the meat. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

Remove from oven and cover with aluminum foil to keep warm while preparing your garnishes: guacamole, sour cream, shredded cheese, salsa and shredded lettuce. If you are making your own taco shells, make them while the meat is roasting in the oven or if you are using prepared taco shells, warm them in the oven when you remove the meat from the oven and are preparing your garnishes.

Red Chile Salsa
(inspired by Tyler Florence)

1 large can of whole peeled tomatoes, drained of most liquid
3 Serrano chiles, chopped (or less if you want less heat)
1 large red onion, chopped
1 large garlic clove, smashed
2 teaspoons sea salt
juice of 2 limes
½ cup chopped cilantro (we didn’t use)
a drizzle of olive oil

Put all ingredients in a food processor. Pulse 3 or 4 times for a chunky-style salsa, or longer if you don’t want it so chunky. Pour into serving bowl, cover and chill until serving.

BBQ Chicken with Piri Piri Sauce and Marinade

Surfing through the web checking out other blogger's tasty posts, I found this amazingly delicious barbecue chicken marinated in Piri Piri Sauce. The blog where I found this recipe is at LIVE. LOVE. EAT.
I’d never heard of Piri Piri before, so I went on the hunt for more information.

Apparently Piri Piri was the name given to a particular chile used in cooking in Mozambique, Angola and Portugal. The name is used to describe a special chile plant called the African Bird’s Eye Chile. Here is a picture of it.

There is an excellent review of Piri Piri at David Leite’s website: Leite’s Culinaria.


According to Wikipedia:
"“Nando's, the Portuguese-themed chicken restaurant, originated in South Africa from Portuguese who left Mozambique after the independence in 1975. The chain uses piri-piri in many of its dishes, and helped popularise them worldwide. The company, however, prefers the common South African spelling peri peri on its menus and branded sauces.”

The Congo Cookbook website also gives you a fascinating and detailed history of Piri Piri.

Here's the recipe:

Grilled Chicken Piri Piri

• 2-3 lemons, zested & juiced plus 2 sliced for garnish
• 1/2 head garlic cloves, peeled
• 2 red peppers, seeded & roughly chopped
• 5 chili peppers like serrano or jalapeno
• 2 cups fresh parsley leaves
• 1 1/2 tblsp paprika
• 1/2 cup red wine vinegar
• 1 cup olive oil
• Salt & freshly ground black pepper
• 3 pkgs cut up chicken pieces, skin on

In a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar & oil. Process until it becomes a paste (wasn't too pasty to me, it was pourable). Season with salt & pepper. Reserve 1 cup of the sauce as set aside for garnishing cooked chicken later.
Divide chicken pieces into 2-3 large resealable plastic bags. Divide the marinade into both bags & seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator & let it marinate for at least 1 hour & up to 1 day. I did mine overnight after baking it (see my thoughts).
Preheat grill to medium-high heat. Remove chicken from bags with tongs & drain well. Season with salt & pepper. Place on grill, skin side down first & grill for about 15 minutes on each side turning occasionally until cooked through.
Serve with lemon wedges & the reserved piri piri sauce.

{Her Thoughts}
Whenever I grill out with chicken I always bake it first for about 25 minutes with just a bit of salt & pepper in a 375 oven. (I totally agree with her on this point. It does cut down on the cooking time over the coals therefore keeping the chicken from getting that “burnt” look and taste.) Not only does this cut down on the time on the grill it also allows the marinade to really penetrate the chicken better. And it’s still on the grill long enough (about 15 min) to get that delicious grilled flavor. My Dad & I have been doing this for years & swear by it!!!!! For this recipe, I needed 2 baking sheets, one for the thighs & legs & the other for the breasts.I halved the original recipe & it’s reflected above. 3 pkgs of cut up chicken feeds about 6 for a BBQ at my house. As for the peppers, I used about 4 jalapenos because I didn't want it to be too spicy for my in laws. It was perfect.

{Back to me}
After combining the ingredients for the marinade and leaving the chicken to absorb the sauce in the fridge, I decided to add the left-over piri piri sauce to a cup of barbecue sauce. I love chile, but my tummy cannot tolerate anything too spicy. The results were quite delicious. The heat of the marinade had been infused into the chicken and when over the hot coals, a slathering of BBQ sauce with the remaining Piri Piri made it mouth watering.
***********

We roasted some corn and Lily cut up a fresh pineapple and removed the pits from a couple of nectarines. She squirted the fruits with limejuice and sprinkled some paprika over them and roasted these as well. This lovely meal was topped off with a root beer float and we were all quite content…and sleepy after the meal.

I decided to do this recipe after posting about all the delicious chiles available to us for our cooking adventures. I hope you try this magnificent sauce. I guarantee you’ll like it. Hasta luego my friends.
Come check out our latest chocolate indulgence -- Chocolate "Caliente" Souffle.
**********************
A smiley, just for you! :)

THE SENILITY PRAYER :
Grant me the senility to forget the people
I never liked anyway,
The good fortune to run into the ones I do, and
The eyesight to tell the difference.
**********************
Always Remember This:
You don't stop laughing because you grow old,
You grow old because you stop laughing!!!

Chiles...YUM

Recently I won some delicious dried chiles from Heather’s contest on her blog, Girlichef. The contest was the Chile Pepper Roundup and Giveaway. The entries were impressive. If you missed seeing the post go here to check them out. Thank you Heather, you made me very happy. When I started opening the box, the aromas filled the entire house. It was magnificent. If you've ever roasted your own chiles, you know what I'm talking about.

Dried chiles are very easy to reconstitute and make into a paste or sauce. Here are a couple of simple recipes to go by.

Red Chile Pureé

9- (about 3 ounces) dried New Mexico or California red chiles, hot or mild or a combination of both
2- cups water, or more, to cover chiles completely with water in pan
1- small onion, chopped
2- cloves garlic, chopped

Toast chiles on a large baking pan for approximately 4 minutes. Let cool slightly and then remove seeds and stems. IMPORTANT! Wear rubber gloves when handling chiles. If you accidentally rub your eyes when handling chiles without gloves, it will really sting.

In a 4-quart pan, combine chiles, water, onion, and garlic. Cover and bring to a boil over high heat. Reduce heat and simmer (covered) until chiles are soft (about 30 minutes). Remove from heat and cool slightly.

In blender, whirl chile mixture till smooth. Run through sieve (strainer) to discard residue and any unprocessed chile skins. Purée can be refrigerated (covered) up to 1 week. Makes 2 cups.

* If you want a hotter tasting chile sauce, try adding 1 or 2 "chile de arbol", stemmed and seeded, to the chile in the water simmering step.

Red Chile Sauce

12 whole dried ancho or pasilla chiles
3 cups warm water
¼ cup tomato sauce (paste may be substituted)
1 clove garlic, pressed or minced
¼ cup salad oil
½ teaspoon salt
1 teaspoon dry oregano
½ teaspoon ground cumin

Spread whole dried chiles on baking sheet and toast in a 400 ° oven until fragrant (3 to 4 minutes). Remove and let cool. Discard stems and seeds; place in a bowl with 3 cups warm water, and let stand for 1 hour.

Whirl chiles in a blender with enough of the soaking liquid to moisten. Add remaining liquid, tomato sauce, garlic, oil, salt, oregano, and cumin. Blend until smooth. Pour into a pan and simmer, uncovered, stirring occasionally for 10 minutes. Keep warm. If made ahead, cool, cover, and refrigerate for up to a week. Freeze for longer storage. Reheat before using. Makes 3 ½ cups.

This sauce is great on enchiladas and carne con chile colorado.
***********************
There are some chiles that I will always have on hand to add to simple meals to give them that WOW factor.

These are jalapenos, poblano and long green. Living in the desert SW means having chiles on hand, fresh or dried, is a must.

Here is a list of the some of the chiles I found while researching online in preparation of my cookbook, Aprovecho, A Mexican-American Border Cookbook, to give you an idea of the possibilities to use in your Border cooking. Enjoy.

20 Popular Types of Chiles Used in Mexican Cooking

1. Anaheim: A type of fresh long green chile grown in Southern California.
2. Ancho: Dried form of poblano chile; dark red to brown; sweet & fruity; mild to sweet.
3. Cascabel: Round; very hot; dried chile.
4. Chile de Arbol: Dried; small, red; very hot.
5. Chipotle: Dried; smoked jalapeño; dark red.
6. Chipotle in Adobo Sauce: Chipotles in a hot, tomato-base chili sauce.
7. Fresno: Fresh, small bright green or red chiles. Good substitute for jalapeño. Milder than other small chiles.
8. Green Chile: Fresh, long green. Most common type know as Anaheim because it was the first large commercial crop grown in southern California. It is very green when picked; red if allowed to ripen on plant. Types include:Anaheim; Española; New Mexico #64; Chimayo; Big Jim; Dixon;New Mexico
9. Guajillo: Dried, brownish-orange, fruity-hot. Called Mirasol when fresh.
10. Güero: Fresh, yellow-blond; fiery-hot. Use in place of jalapeños or serranos.
11. Habanero: Not easily found fresh. Ripens from green to red to orange. Extremely hot.
12. Jalapeño: Fresh or canned. Comes from Jalapa, Mexico. Small, hot. Green and/or red.
13. Mirasol: Fresh Guajillo.
14. Mulato: Similar to Ancho; dried form of fleshy green chile.
15. New Mexico: A type of long green chile; fresh.
16. Pasilla: Dried chile; has a wrinkled appearance. Dark red to red-black.
17. Piquin: Dried red chile; also called piquin. Very small; very hot. Good substitute for cayenne.
18. Poblano: Fresh; wide, dark green. Mild to medium.
19. Serrano: Fresh, dark green up to 3 inches long; hotter than jalapeño.
20. Tepin: Dried, tiny; very hot. Use like cayenne or piquin.
**********************************
Remember what the weather man said:
"Chile today, hot tamale!" (Oh, dear, I have to get some new jokes! This one is bad, bad, bad.)

Beer Can Chicken

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

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


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

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

In a small bowl combine the rub ingredients.

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

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

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

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

Asadero Chicken Bundles

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

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

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

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

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


Chile Con Queso Mejicano

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

Salt to tasteSauté chiles and onion in bacon grease. Add garlic and cook until soft. Add tomatoes, cheese, and salt. Heat until cheese melts.
********************************

Gourmet Sleuth has a listing of various types of Mexican Cheeses and their substitutes. Check out the listing for a wonderul variety to use in your Southwestern cooking.

Cinco de Mayo

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

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

Coctel Bandera Mejicana

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

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


Mexican Bloody Mary

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


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



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

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

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

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

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

Fajitas - Texas Style

Day 4 of Foods and Flavors of San Antonio.



Two of the best Tex-Mex recipes can be found in Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio". I'm talking about FAJITAS of course. If you haven't tried these delicious bits of savory, sizzling meat you're mising out my friends.

Whenever out-of-town friends and family come to visit, one of their first requests is to either go to a restaurant and order this delicious dish or Bob and I end up making them for a special dinner for them.

Fajitas are a Texas creation. There is a fellow foodie, Sonny Falcon, who is credited with having concocted this wonderful BBQ dish. He is better known as the Fajita King of Texas.

"Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas in 1969. He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him "The Fajita King" and Falcon was able to trademark the name". To read more about the fajita king, click here.

You can't go wrong with Texas-style fajitas. While some "purists" still insist that true fajitas are made only with "skirt-steak", wonderful recipes have evolved using other cuts of beef such as flank and, of course, chicken. Here is Gloria's recipe for beef skirt fajitas. DELICIOUS. I also made some chicken fajitas which is why it's in the picture. But if you want that recipe, either buy the book or leave a comment on this post to enter the drawing for Gloria's cookbook this Saturday.

Beef Fajitas
6 servings

4 garlic cloves, mashed to a paste
1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 tablepsoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
2 garlic cloves, minced
Garlic butter, optional
12 (8 inch) flour tortillas, warmed
guacamole
salsa

In a large bowl, whisk together garlic paste, salt, lime juice, cumin and olive oil.

Add the steak to the marinade, turning to coat it. Cover the bowl and let the steak marinade in the refrigerator for at least one hour.

When ready to cook, grill or broil the steak to desired doneness. Transfer to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the vegetable oil in a 12-inch skillet over high heat. Add the peppers, onion and minced garlic. Cook, stirring, for 5 minutes or until the peppers are softened.

Slice the steak thinly across the grain on the diagonal. Arrange steak slices on a platter with the peppers and onion. Drizzle steak juices over steak.

Fill warmed tortillas with steak, peppers, onions, guacamole and salsa.

Other links to some really interesting information on the history of fajitas:
Fajita History
Cookery Online

Happy Birthday Elvis!

Elvis Presley
January 8, 1935 - August 16, 1977

Yeah, that’s right. Elvis would have been 74 years old today. So we, the die-hard fans, still celebrate. My arthritic hips still shimmy when I hear Hound Dog, I still tear up when I hear The Battle Hymn of the Republic, I get melancholy when I hear Blue Christmas, and I smile when I hear Blue Hawaii, remembering my 5 year wedding anniversary.

Elvis had a love for Southern comfort foods, the kind his Mama would cook for him. Among his favorite dishes were the infamous peanut butter and banana sandwiches, fried in butter. Others consisted of meatloaf, Cheddar mashed potatoes, corn bread and banana pudding.

I also love comfort foods. That’s why I love Tina’s blog, Mommy’s Kitchen so much. She often features easy to prepare everyday comfort foods that not only make me hungry but also put a smile on my face thinking of sitting at our kitchen table enjoying the meal over pleasant quiet conversation.

Mexico has it’s own Elvis impersonator. He’s known as El Vez. He really looks more like Pedro Infante (famous Mexican actor and singer) than Elvis, except for the hair. But, in listening to some of his interviews, he talks not so much about the man Elvis was, but about the phenomena that his whole persona created around the world. He’s a well-spoken gentleman and an amusing entertainer. I’ve added a You Tube clip so that you can judge for yourself.

El Vez – The Mexican Elvis

So, in honor of Elvis and his number one Mexican fan, El Vez, I made a dinner of Mexican Meatloaf, Smashed Potato Salad with Cheddar Cheese and Cheddar Cornbread with Jalapeños. I’ll be making the Banana Pudding tonight so maybe I’ll post a picture tomorrow. For now, enjoy these recipes and I hope the memory of Elvis brings a smile to your face.

Mexican Meatloaf

1 1/2 pounds ground beef
1 egg, beaten
1-cup milk
1 tablespoon Worcestershire sauce
1-teaspoon ground cumin
¼ cup minced celery
¼ cup minced jalapeños
1 1/4 teaspoon salt
Pepper to taste
1 cup crushed crackers
1 can (14.5ounces) stewed tomatoes with green chiles, processed smooth

In a large mixing bowl combine the beef and egg. Add the milk and Worcestershire sauce and mix thoroughly. Blend in celery and jalapeños. Add the salt, cumin, pepper, and cracker crumbs. Shape into a loaf.
Place the loaf in a lightly greased pan. Bake at 350 for 1 hour
or until the meat is brown and the inside is cooked. Top loaf with half the processed tomatoes midway through baking. Continue baking until done. Serve with remaining tomato sauce.

Cheesy Cornbread with Jalapeños
(Recipe by Ina Garten, The Barefoot Contessa)

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeño peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Smashed Potato Salad

4 medium russet potatoes, peeled and quartered
2 celery stalks, finely chopped
2 medium jalapeños, stemmed, seeded and finely chopped
1 cup shredded cheddar cheese
salt and pepper to taste

Cook potatoes in boiling, salted water until you can pierce potato pieces with a fork. Drain. Allow to cool about 10 minutes. Add celery, jalapeños and shredded cheese. Season to taste. Chill in refrigerator until serving time.

Mexican Holiday Traditions

Legend of the Poinsettia

The legends states that there was once a young Mexican girl named Pepita who was very poor and had no gift to offer the Christ Child at Christmas Eve services. She was terribly sad as she walked to the chapel in her village.

Not knowing what else to do, she bent down by the roadside and picked some flowering weeds to take as an offering to the Nativity.

As she sauntered up to the altar, she remembered the kind words her little friend Pedro had told her, "Even the most humblest of gifts, if given in love, are acceptable in His eyes". She felt her spirits lift a little.

As she lay the bouquet of weeds down, they burst into a brilliant bloom of red. Everyone at the chapel was certain they had witnessed a Christmas miracle.

From that day on, the bright flowers were known as the "Flores de Nochebuena", the Flowers of Christmas Eve, for now they bloom each year during the Christmas season.



Las Posadas

A colorful and enjoyable Christmas tradition in the Hispanic culture: "Las Posadas". This celebration takes place from December 16th to December 24th, Christmas Eve. It is the re-enactment of the journey from Nazareth to Bethlehem endured by Joseph and Mary while seeking shelter before the Christ Child was born. Posada, in Spanish, means lodging. In each one of these nights, two children, a boy and a girl, pose as Mary and Joseph. Other children act as angels and shepherds. Candles are held by each and everyone to light the way. Meanwhile parents and neighbors walk behind them as the multitude, singing and saying prayers. If the Posada is acted out in a neighborhood, a stop is made in several homes, where Mary and Joseph ask for shelter and they are turned down. At the last stop, they are welcomed, and the party begins. A piñata is provided for the children while special seasonal foods are laid out for all to enjoy. The feast usually includes tamales, capirotada, champurrado, buñuelos, and hot Mexican chocolate. Look for these recipes in the index and create your own Las Posadas Feast.

Champurrado

½ cup fresh masa (corn dough) or 1/2-cup masa flour (masa harina) mixed with a 1/4-cup hot water to blend
2 1/4 cups milk
1 1/2 cups water
1 disk Mexican Chocolate, chopped
3 tablespoons piloncillo, chopped or 1/3-cup brown sugar plus 2
teaspoons molasses
Cinnamon stick (optional)
1/4 teaspoon crushed anise seeds (optional)

Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the anise seeds if you wish to use them. Bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well blended. Strain the mixture through a medium sieve (optional) and serve hot, in mugs.

Capirotada (de Chocolate)

8 slices of pound cake, cubed
3 eggs, beaten
1/3-cup milk
1-teaspoon cinnamon
2 tablespoons brown sugar
1 cup chopped pecans
1 cup dried cherries or raisins
1 medium granny smith apple
1 cup Jack cheese, shredded
Chocolate Sauce*

Preheat oven to 350°. Butter a glass-baking dish.

Place half the pound cake cubes into the baking dish.

Mix eggs, milk, cinnamon and brown sugar and pour half of this mixture over the top of the cake cubes in dish.

Sprinkle half pecans, cherries or raisins, apple, and cheese on top.

Add another layer of pound cake cubes followed by the egg mixture and remaining ingredients. Top with chocolate sauce.

Bake 25 minutes or until cheese has melted. Serve with remaining chocolate sauce if desired.

*Chocolate Sauce:

1 cup half and half
1 stick cinnamon
½ disk Mexican Chocolate, chopped

Combine half and half and cinnamon stick in medium sauce pan and heat to scalding. Lower heat and add chocolate. Whisk until chocolate melts and remove from heat. Remove cinnamon stick before using.

Traditional Capirotada (Bread Pudding)

8 slices bread, toasted
3 eggs, beaten
5 tablespoons milk
1 teaspoon cinnamon
2 tablespoons brown sugar
½ cup toasted, slivered almonds
½ cup unsalted peanuts
½ cup walnuts, chopped
½ cup raisins
1 medium apple, pared, cored, and thinly sliced
1 cup Jack cheese, cut into small cubes

Preheat oven to 350º. Butter a square-baking dish.Place four bread slices in pan. Mix eggs, milk, cinnamon, and brown sugar. Pour half of milk, eggs, and sugar mixture on top. Sprinkle with half of remaining ingredients. Add another layer of bread and repeat as above. Top Capirotada with *Panocha Syrup and bake 25 minutes or until cheese is melted. Serve warm or reheat, covered, for 15 minutes. Makes 8 to 10 servings.

*Panocha Syrup:
2 cups brown sugar
2 cups water
1 cinnamon stick

Combine ingredients in a medium size saucepan. Bring syrup to a boil. Lower heat and simmer approximately 15 minutes until syrup is slightly thickened. Remove cinnamon stick.

Salsa

Our family uses salsa like others use ketchup. Whether it’s breakfast, lunch, dinner or just snacking, you will usually find a big bowl of salsa and tortilla chips on the table. Ninety percent of restaurants in El Paso will have the same offering of chips and salsa where in other cities you will find breadsticks.

The one person in our family whose meal is not complete without a “fresh” bowl of salsa is my brother Mando. Of course, there’s no problem there. He just makes his own. Since I’ve written about my other brother, Jose, I thought I’d give my brother Mando equal time.

My brothers are so special to me. With all of us getting on in years, I feel a need to strengthen our bond. My sadness for Gloria, when she recently lost her beloved brother, made me realize how quickly life can pass us by. We must take the time we have to acknowledge our love and caring for each other. No, we don’t always get along. We each have our own distinct personalities. But that’s what makes us special in each other’s eyes. So folks, here is my other brother, Mando. I think his bald head is so cute!

This is my brother's recipe for his salsa. I believe it was inspired by my mom's recipe, but he's managed to adapt it by adding his own flair.

Mando's Salsa

Armando (my brother), was born and raised in El Paso, in El Segundo Barrio. Graduate of "La Tech." Musician, printer, and computer technician, worked for El Paso Times and Digital Corp. for thirteen years. Now works for the Albuquerque Independent School System in their Multi-integrated Computer systems department. He is married and has ten (!!) kids. "Consejos (advice) came from my grandmother (mi Chita), my mom, and my brother. They are the ones I have to thank for the successes in life. Words of wisdom came from mi Chita; words of courage came from Mom."

Makes approximately 4 cups
2 pounds jalapeños
2 tablespoons oil
Garlic salt, to taste
½ large onion, chopped
3 medium tomatoes, chopped
1 bunch fresh cilantro, minced

Rinse the jalapeños. Remove the stems. Boil in 4 quarts of water with the oil. Add garlic salt to taste. When the water starts boiling, reduce the heat and simmer for 1½ to 2 hours. Periodically check to make sure the water level in the pot remains full. Drain the chiles, reserving some of the juice, and set aside. Allow to cool slightly. In a large bowl, mash the jalapeños with a potato masher or even a pastry cutter. Make sure all the jalapeños are completely broken up. Cool slightly. Add the onion, tomatoes, and cilantro. Add reserved chile juice to achieve desired consistency. Cover bowl and refrigerate for about 1 hour.
******************************
Other salsa recipes.

Tequila Salsa

This salsa can be used as a marinade on chicken and turkey as well.
½ cup olive oil
½ cup lime juice
½ cup tequila
2 tablespoons triple sec
1 can ( 4 ounces ) diced green chiles, undrained

Combine all ingredients. If using as a salsa, serve chilled. Makes 2 cups.

Salsa for a Crowd

3 cans ( 28 ounces) stewed tomatoes
1 can ( 15 ounce) tomato sauce
3 medium fresh tomatoes, diced
3 bunches green onions, chopped
1 tablespoon canned, chopped jalapeños
2 cloves garlic, pressed
1 bunch fresh cilantro, chopped
1 can ( 7 ounce) chopped green chiles
1 teaspoon sugar

Mix well and store in glass jars in refrigerator for up to a week. Makes 6 cups.

Pico de Gallo 1

4 medium tomatoes, chopped
6 green onions, chopped with some of the tops
2 to 3 jalapeños, seeded and chopped
1 ½ tablespoons vegetable oil
1/3 cup fresh cilantro, chopped

Blend all ingredients and stir well. Chill before serving. Makes 2 cups.

Pico de Gallo 2

8 long green chiles, roasted, peeled, deveined and chopped
2 small yellow chiles, roasted, peeled and chopped
5 green onions, chopped (including tops)
5 medium tomatoes, peeled and chopped
¼ cup chopped fresh cilantro
2 tablespoons salad oil
1 teaspoon vinegar
Salt to taste

Combine all ingredients; chill. Will keep at least 2 weeks in refrigerator. Serve with tostada chips for an appetizer. Makes 2 cups.

Pico de Gallo 3

2 tomatoes, finely chopped
½ onion, finely chopped
3 jalapeños, stemmed, seeded, finely chopped
1 tablespoon finely chopped fresh cilantro
Juice of ½ lime
¼ teaspoon salt
Dash of hot pepper sauce, optional

In a medium bowl, combine tomatoes, onion, jalapeño peppers, cilantro, lime juice, salt, and hot pepper sauce. Cover and refrigerate at least 1 hour to allow the flavors to blend together. Makes about 3 cups.

Jalapeño Salsa

4 small fresh jalapeño chiles, chopped
2 large tomatoes, peeled and chopped
1 onion, minced
½ teaspoon garlic powder
Dash of salt

Mix all ingredients thoroughly. This is delicious served with crackers or as a chile sauce for tacos. Also good with meat. Makes 1 cup.

Pineapple-Orange Salsa

1 orange
2 cups chopped fresh pineapple
½ cup orange juice
Juice of 1 lime
1 teaspoon grated lime peel
1 jalapeño pepper, seeded and minced
2 tablespoons chopped cilantro

Grate 1 tablespoon orange peel; set aside. Peel orange and chop coarsely. Combine grated orange peel, chopped orange and remaining salsa ingredients, except cilantro, in medium bowl. Cover and Refrigerate 24 hours. Before serving, stir cilantro into salsa. Makes 4 to 6 servings.

Peach Salsa

2 peaches, peeled and diced
2 tablespoons fresh jalapeños
½ cup onion, diced
¼ cup lime juice
1 tablespoon cilantro, finely chopped
¼ teaspoon cumin

Combine all ingredients and refrigerate several hours. Makes 1 cup.

Mango Salsa

1 mango, peeled and diced
2 tablespoons canned jalapeños, diced
½ cup onion, diced
¼ cup lime juice
1 tablespoon dried cilantro
¼ teaspoon dried cumin

Combine all ingredients and refrigerate several hours. Excellent with fish. Makes 1 cup.

You won't see a lot of fuss around our table. Simple food that our small family enjoys, some time watching parades and football games and some time to play a board game or two. Our holiday consists of making the most of the time we have to celebrate just being family, reconnecting with each other. Last year Bob and I had dinner for two since Michael, Jennifer and Lily were celebrating in Dallas. It was easier for Lily to drive to Dallas from San Antonio than to drive all the way to El Paso and then turn right around and drive back to school.

Well, this year we have Lily here with us, but Mike and Jennifer will not be coming to town. I'm sure we'll be on the phone and emailing pictures back and forth just like we did last year. It made us feel like we were all together. Thank God for technology.

Anyway, I wanted to share recipes of our simple "feast" and hope you will enjoy them. May you have a wonderful Thanksgiving filled with love and caring and closeness with family and friends. Su amiga siempre, Tere.

Cranberry Chipotle Glazed Turkey Breast

1 bone-in turkey breast, 6 to 7 pounds
1/2 cup white wine
1/2 cup chicken broth
salt and pepper

Glaze:
1 (16 ounce) can jellied cranberry sauce
2 tablespoons chipotle sauce (from a can)
1/2 cup chicken broth
1/2 cup white wine
Rinse and pat dry thawed turkey breast. Season with salt and pepper (to taste) on all sides. Place skin side up on rack in roasting pan. Combine half-cup wine and half cup broth and add to bottom of roasting pan. Roast at 325 degrees for 1 hour.

Meanwhile, combine glaze ingredients in medium saucepan over medium-low heat and stir until well combined. Continue to cook over low heat until reduced to half.After first hour of roasting turkey breast, begin glazing every 15 minutes. Continue roasting for a total of 2 to 2 1/2 hours or until turkey breast registers 180 degrees on meat thermometer.Remove turkey breast from oven and cover with foil and allow to rest for 20 minutes to allow juices to reincorporate into breast. Slice and serve.

Smashed Red Potatoes with Shallots and Mexican Blend Cheese

2 pounds small red potatoes, rinsed and quartered
4 to 5 medium cloves of shallots, peeled but left whole
1/4 cup (1/2 stick) butter
1/4 cup half and half
1 cup finely shredded Mexican-Blend Cheese

Cook quartered potatoes and shallots in salted, boiling water until fork tender, about 20 minutes. Drain. Using a pastry cutter cut up potatoes with 1/4-cup butter. Add half and half until blended. Mix in 1/2 cup of the cheese blend. Fold in gently. Top with remaining cheese blend right before serving.

Extra Special Green Bean Casserole

4 cups cooked green beans
1 (10 ounce) can cream of mushroom soup
½ cup half and half
1 teaspoon soy sauce
salt and pepper to taste
1 recipe homemade onion rings (recipe follows)

Combine green beans, soup, half and half, soy sauce, and seasonings in a casserole dish. Mix in half the onion rings. Bake 25 minutes in a 350° oven. Sprinkle the remainder of onion rings on top before serving.

Homemade Onion Rings:
2 medium onions sliced thinly into rings
¾ cup buttermilk
1 ½ cups flour
¼ teaspoon chile powder
salt and pepper to taste
4 cups vegetable oil

Heat oil in a heavy bottom, deep fry pan. Heat to 350 °.Whisk flour, chile powder, and seasonings in a bowl. Soak onion rings in buttermilk in a separate bowl. Working in batches, toss rings into flour mixture and then, gently, place them in the hot oil. Turn rings over and cook a total time of 2 to 3 minutes. Transfer cooked onion rings to a paper towel lined cookie sheet to soak up the excess oil.



Eggnog Shakes

1-quart vanilla ice cream
1/2 cup eggnog
whipped cream
nutmeg
In blender, mix ice cream and eggnog. Pour into 2 dessert glasses. Top with whipped cream. Sprinkle with nutmeg. Serve with a cinnamon stick and a gingerbread man cookie.

Piloncillo-Pecan Pound Cakes

2 cups ( 4 sticks) butter, room temperature
2 1/2 cups sugar
8 eggs
3 1/2 cups flour
3/4 cup cream or half and half
1 tablespoon rum or 1 teaspoon rum flavoring
1/2 cup chopped pecans
1/2 cup chopped piloncillo

Cream butter until light and fluffy. Slowly add sugar and beat for 6 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Add flour, alternating with cream. Add rum or rum flavoring.Fold-in pecans and piloncillo.Grease and flour mini bundt pans. Fill 2/3 full. Heat oven to 325degrees. Bake mini loaves for 40 minutes.

Serve with whipped cream and drizzle with East Rum flavored Caramel Sauce. This sauce is simple. Just mix 1 cup caramel ice cream topping and 1 tablespoon rum. Heat caramel topping in saucepan over low heat.

Pecan Pie Cookies

Crust:
2/3 cups sugar
½ cup butter, softened
1 teaspoon vanilla
1 ½ cups flour

Filling:
2/3 cup brown sugar
½ cup corn syrup
1 teaspoon vanilla
¼ teaspoon salt
3 eggs
1 cup chopped pecans

Semi-sweet chocolate chips, optional

Preheat oven to 350°. Grease bottom and sides of 13 x 9 in baking pan. In a large bowl mix sugar, butter, and vanilla. Stir in flour and mix well. Press dough on bottom and up sides (about ½ inch) of baking pan. Bake 15 minutes till edges are light brown. Beat brown sugar, corn syrup, vanilla, salt and eggs with a wooden spoon. Fold in pecans. Pour over baked crust and bake 25 to 27 minutes. Loosen edges from sides of pan while still warm. Cool completely. Cut into squares. If desired, melt chocolate chips and coat edges of squares by dipping into melted chocolate.
***************************
Wedding Comparisons Between Mexicans and Others

Others: Send out invitations.
Mexicans: Send out maps.
Others: Receive their invitations 3 months in advance.
Mexicans: Find out about the wedding 3 days before the wedding.
Others: Have seven Brides Maids..
Mexicans: Have forty seven Padrinos.
Others: RSVP their invitation.
Mexicans: Show up with three car loads, and are waiting for the rest of their
family that got stuck at the train.
Others: Go to the wedding AND the reception.
Mexicans: Just go to the reception and the house party after.
Others: Have elegant food.
Mexicans: Have arroz, frijoles and brisket
Others: Order the cake from a bakery.
Mexicans: Have their cake done by la señora down the street.
Others: Eat the food and cake.
Mexicans: Eat the food and cake...AND take some home para la familia that
couldn't make it.
Others: At the reception, they drink wine
Mexicans: At the reception, they drink Coors, Budweiser. Bud Light
Bud Ice, Corona , Tecate, Casadores, Patron, Presidente, Jose
Cuervo whatever else could fit in the cooler they bought at HEB
Others: Relatives get drunk and pass out.
Mexicans: Get drunk, shed a few tears and start singing to Vicente
Fernandez songs, tell you they love you sooooo much, fight..... then pass out.
Others: Dance at the party....................YEAH RIGHT!!!
Mexicans: Dance at the party to Norteño¬ Rancheras, Reggaeton,Rap,Old school,
Oldies, House,etc.
Others: Party ends at midnight.
Mexicans: Party ends when the COPS show up. lol
Others: Wake up the next morning NOT WANTING another beer.
Mexicans: Wake up the next morning still holding a beer.
Now, you know you were laughing - cuz you've done at least 6 of
these.