Splendid Recipes and More Was Awarded

award

I love food… I love cooking… I find baking therapeutic. That’s what Mrs. Choux at Box of Recipes has to say about cooking and baking. Don’t we all, those of us who enjoy being in the kitchen find cooking a stress reliever or therapeutic as Mrs. Choux puts it?

She goes on to say, “For me, food is more than substance vital for survival. It can be uplifting, sensual, comforting, celebratory and quite often pivotal in bringing people together. It doesn’t matter where in the world you come from, because everyone understands the language of food.”

Wow, well said, cooking and sharing our prepared food creations with others is such a joy. Who doesn’t want to feel good, and make others happy in the process?

I even like her logo, Mrs. Choux has great recipes in that little box.

Mrs. Choux recipe box

She describes that box as a collection of recipes she spent more than half her life collecting, and says watch as it jumps out (the recipe) of my recipe box and into this blog (her blog) for everyone to use. Read the rest of her story here:  About The Recipe Box

Now I wish to thank Mrs. Choux of the Box of Recipes for book marking and following our blog and leaving her comments as she visits. Thank you Mrs. Choux!!

Dragon's Loyalty AwardI am told I have to add this logo to our blog. So you should find it off to the left side column.

Now I must nominate 10 bloggers that I appreciate, and they are as follows (they are not all food blogs)

Jovina Coughlin at Jovina Cooks Italian

Jueseppi Baker at The Obamacrat

Honey at Slice of Heaven in Sweden

Jackie Saulmon Ramirez at Parent Rap – Soup to Nuts

Krystyna  at Mirror of Your Health

RoSy at Sharing Me Myself and I

Chef Ceaser at Chef Ceaser

Arlene at Arl’s World

Renata at Perma Cooking

Adrian Lupsa at Adrian Lupsa

Now for 7 things about me:

  1. I speak fluent Spanish, as I lived 5 years in Mexico and married a Mexican native.
  2. Favorite Food is Mexican food. I wonder why?
  3. Enjoy gardening
  4. Certified in Human Health and Nutrition
  5. Have two boys, now 22 and 18
  6. I have a bucket list which includes places I would love to visit: Amsterdam, Greece, and Tahiti.
  7. Love Italian desserts  B. 4 thumbs up for Coffee and C. Love Spring Time for all of the Flowers and D. They said I am out of here because I couldn’t make #7 into three parts.

Thanks again to Mrs. Choux. Please don’t forget to visit her Recipe Box.

 

What Others Are Writing About Across the Web:

Beef Steak Fajitas

Beef Steak Fajitas

We’er always craving Mexican food here in the kitchen of Splendid Recipes. Our featured recipe though is not authentic Mexican food, but a Tex-Mex style food with Mexican ingredient influence. If you didn’t get an opportunity to view our Blog Guest speaker on the Tastes of Mexico then link here. In one of the posts the guest speaker talks about Mexican Food verses Tex-Mex Food.

Now for our featured recipe and here is what you will need:

1 teaspoon ground Mexican oregano

1 teaspoon ground red pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoons sea salt

1 teaspoon ground black pepper

1 ½ pounds flank steak, fat trimmed

1 red bell pepper, stemmed, seeded, and thinly sliced

1 green bell pepper, stemmed, seeded, and thinly sliced

1 yellow bell pepper, stemmed, seeded, and thinly sliced

1 small white onion, thinly sliced

1 small purple onion, thinly sliced

4 tablespoons avocado oil

6-8 corn tortillas, warmed

In a small bowl mix together the first six ingredients and set aside.

Seasoned beef strips  for Beef Steak Fajitas

Trim fat from flank steak and cut into 1 x 2 inch strips. Next, with ingredients from small mixing bowl, season beef strips and set aside.

Sliced peppers and onions for Beef Steak Fajitas

Next, seed peppers, and thinly slice. Next thinly slice both onions, then mix together and set aside.

steps to cook Beef Steak FajitasWith a large ceramic coated frying pan over medium heat, add avocado oil. When oil is hot add beef strips and cook on all sides, about 2 minutes. Add, pepper onion mix, stir in and continue to cook until meat is done to your preference (145 degrees for medium…155 degrees for med-well…160 degrees for well-done). Read our article: Keeping Your Family Safe with a Reliable Meat Thermometer.

Beef Steak Fajitas focusing on beef and corn tortilla

Plate the Beef steak Fajitas and serve with warmed corn tortillas.

 

What Others are Saying About Their Food Creations:

Mexican Chicken Tortilla Pie

Mexican Chicken Tortilla Pie

This really isn’t a Mexican dish, but a recipe invention out of New Mexico. New Mexico uses a lot of traditional Mexican ingredients, but they make their own culinary inventions. Review an article that we posted with a blog guest who explained the difference between Mexican and Tex-Mex food, the information could also apply to Mexican Food verses New Mexico style Mexican Food…link here.

There are other similar recipes of Mexican Chicken Tortilla Pie, but they use ground beef and bake it in a cast iron skillet. For more on cooking with cast iron skillets view our articles here.

Now for our featured recipe Mexican Chicken Tortilla Pie, and here is what you will need.

ingredients for Mexican Chicken Tortilla Pie

2 tablespoons avocado oil

1 medium yellow or white onion, finely diced

5 mini-sweet peppers, different colors, thinly diced

1 28 ounce can diced tomatoes, undrained

11 ounces frozen whole kernel corn

2 tablespoons Taco Seasoning

2 cups shredded Rotisserie chicken

1/3 cup cilantro, finely chopped

3/4 cup grated Monterrey Jack cheese

Preheat oven to 425 degrees

You can also use BBQ chicken breast shredded. I used BBQ seasoning in place of  Taco seasoning as they both use similar herbs.

sauteeing, mixing and simmering vegetable bean mix for Mexican Chicken Tortilla Pie

Heat the oil in a large skillet over medium-high heat.  Add the onion and sweet peppers and saute, stirring until they are tender. Then add the diced tomato, black beans, corn, and seasoning and mix together until well incorporated.

simmering vegetable bean mix for Mexican Chicken Tortilla Pie

Let simmer, uncovered for about 10 minutes.

cutting cilantro with kitchen shears

We use kitchen shears to cut the cilantro, making it easy and convenient. It is cut up just before use, never before. The oils that flow from the cut leaves start deteriorating after cutting into the leaves. For maximum flavor, prepare the herb just before you need it.

adding shredded chicken and cilantro to vegetable mix for Mexican Chicken Tortilla Pie

Now that the mixture has simmered for 10 minutes, add the shredded chicken and cut cilantro, and stir in and cook until hot.

lining sprin form pan and layering tortillas and meat mixture for Mexican Chicken Tortilla Pie

Now to prepare the pie, line the bottom and sides of an 8 inch spring-form pan. Position one tortilla on the bottom of the lined pan and spoon on mixture until if spreads even over the surface of the tortilla. Repeat this three more times, using the other three tortillas. After placing the last tortilla on the top, spread the cheese out over it.

Place into the heated oven and bake for 20 minutes or until browned lightly. Remove and let stand 5 minutes.

Mexican Chicken Tortilla Pie

Remove the ring from the spring-form panas well as the paper around the pie, and slide pie onto a platter and serve.

slice of Mexican Chicken Tortilla Pie

It may not be a Mexican original culinary dish, but for the sack of argument, let’s say it is. Enjoy your slice of Mexican Chicken Tortilla Pie.

What Others are Saying About Mexican Food with Chicken:

Enhanced by Zemanta

Mexican Desserts to Satisfy Any Sweet Tooth

Mexican Dessert Menu

 

If you hear “Mexican food,” your thoughts may instantly turn to enchiladas, burritos, guacamole, Pico de Gallo and fajitas. But what comes after those savory, spicy delights?

Something sweet, of course!

The best way to wrap up a delicious Mexican meal is with a classic Mexican dessert. Sweet and decadent, the three tasty desserts listed below never go out of style. What’s even better is they are all easy to make once you know how!

Let’s take a look at these desserts and get busy planning your next adventure in Mexican cooking.

Flan

Flan

Flan

This ancient recipe can be traced all the way back to Rome where chickens were first known to be used just for their eggs. This custard dish was originally a savory meal, but was so versatile that it soon became flavored with other natural ingredients, like honey.

We can see an evolution of flan through the centuries and across borders. Because flan is such a simple dish to make, it became popular with many cultures, each adding their own local special touches. We can see the Spanish influence in the Mexican recipes which are traditionally sweetened with a glaze of caramelized sugar.

When Columbus journeyed to the Americas, he brought with him his love of flan and his recipes. Flan became a classic dessert in Mexican homes. Chickens – and their eggs – were plentiful, making this dessert affordable for all people of any economic status.

This wonderfully elegant, yet simple dessert remains virtually unchanged in Mexican cooking where it is basic custard, molded, then turned over onto a plate. It may have a caramel coating or caramelized sugar coating, and is served either room temperature or cold.

Tres Leches Cake

Tres Leches

Tres Leches

Cake is good, but cake soaked in something delicious is better. Like flan, you can trace this type of cake way back to ancient times. There are soaked cakes on every continent with so many variations that it boggles the mind.

For instance, rum or sherry soaked cakes are very British, while fruit juice soaked cakes are a familiar dessert in tropical regions. Cakes soaked in wine are common in Italy and France. It seems that each version has reasons why the ingredients are what they are. The Mexican version features a sweet spongy cake soaked in three kinds of milk.

This dessert, the Tres Leches Cake, translates to “3 milks” cake. The origin of that term and the recipe itself is still questionable. Some believe the recipe originated with the introduction of condensed and evaporated milk. The three milks included in most recipes for Tres Leches Cake are sweetened condensed milk, evaporated milk, and heavy cream.

No matter what the origin of the recipe is, the combination of these three rich milks makes one delightful dessert.

You can serve your Tres Leches Cake with a layer of whipped cream sprinkled with cinnamon, topped with fruit, or plain. It’s a nice treat any way you choose.

Empanadas

When you think of an empanada, you could be thinking of many types of foods. As a matter of fact, the word simply means a pastry. That leaves a lot to the imagination, but the basic design is the same for any recipe.

The pastry itself is simple, much like a pie pastry. You form a circle or a square, spoon in the filling, fold, seal and bake or fry. The filling is what makes the dish. In this case, we are making a Mexican dessert so we are going to stick to a sweet filling.

In Mexico, a dessert empanada could contain many fruits and other fillings, but what comes to mind, of course, is bananas along with another Mexican favorite, chocolate. Nuts would add a lot of flavor and texture to this dessert. As with many authentic Mexican recipes, keeping the empanada pastry plain and simple is traditional. If you want to get a little more creative, try using puff pastry instead.

If you are not a fan of making homemade pastry, go ahead and use pre-made pie crusts, frozen empanada discs or other pastry dough. As long as it’s flaky, hot, and sweet, your Mexican empanada dessert will be perfect.

Try your hand at these three desserts the next time you want to treat your family to something deliciously sweet after dinner. These classic Mexican desserts will become family favorites in no time!

 

What Others are Saying About Desserts of Mexico:

Enhanced by Zemanta