May 5, 2011

Classic Tortilla Soup

Like most of our Texas sisters from other misters and brothers from other mothers, we sisters love our Mexican food!  Give us a reason to eat it.  Please!

Or don’t give us a reason.  We’ll still eat it.

Morning, noon and night.  We’ll eat it 3 times a day.  Or more.  Girls need snacks sometimes, you know.

Cinco de Mayo is the official Mexican food eating holiday though, so bring it on!  Check out the recap we put together last year with some of our favorite Cinco de Mayo dishes.

My new favorite Mexican food snack is veganized Bob Armstrong Dip, so that’s what I’ll be making.

Vegan Bob Armstrong Queso Dip

Whatever you feast on, enjoy your Cinco de Mayo!

~BigSis

May 3, 2010

Is it really May already? I must say this every month, but it does seem like time is flying by faster than ever before.  I know we had an early Easter this year but where did the rest of April go? We’ve got Mother’s Day already right around the corner and before you know it we’ll be celebrating Memorial Day and the Fourth of July!

But before we get ahead of ourselves, we’ve got Cinco de Mayo sneaking up on us in just two days. So, whether you’re looking for an easy appetizer to take to a party or you’re cooking for a large group of friends and family, here are some of our all time favorite recipes that are perfect for a Cinco de Mayo celebration.

Hatch Green Chile and Garlic Goat Cheese

Ceviche Salad with Avocado, Cilantro and Green Chile

Super Simple Guacamole

Roasted Garlic Dressing with Green Chilli

Homemade Pita Chips

(This is a terrible photo, but this soup is perfect topped with grated cheese, sour cream and toasted tortilla strips)

Chicken Enchilada Soup

Classic Tortilla Soup

Spinach Mushroom Enchiladas

Shrimp with Garlic and Chile Pepper

This next recipe is one of Bry’s favorite appetizers but every time he makes them they’re gobbled up so quickly we never have time to take a photo! Yes, they’re that yummy!

Bry’s Stuffed Peppers

15 fresh jalapeno peppers
1 pound Italian sausage
1 (8 oz) cream cheese
1/2 pound bacon

Cut peppers in half lengthwise. Clean out seeds with spoon. Set aside on foiled lined cookie sheet. Saute sausage and drain. Add the cream cheese to the sausage and mix well.  Spoon into peppers and wrap 1/3 slice of bacon around each pepper. Bake at 350 for approximately 20 – 30 minutes. Put under the broiler for a few minutes to further brown the bacon, if desired. Drain on a paper towel, then serve warm.

And, lastly, we can’t forget about something sweet.

Mexican Chocolate Rice Krispie Treats

Hopefully, we’ve given you a couple of ideas to help you with your celebration, but whatever you decide to do on Wednesday, have a safe Cinco de Mayo!

~LilSis

April 27, 2010

When we were on our tour of downtown Chicago last week, we happened to pass Rick Bayless’ Frontera Grill on North Clark Street. We all wished that we could stop and eat lunch there but we knew that we didn’t have time so we’ll have to plan that for another visit. Passing Frontera Grill reminded me that I bought Rick Bayless’ Mexican Everyday cookbook sometime last year and have yet to cook a recipe from it.

I decided to browse through his cookbook yesterday to find something to make as a side to go along with the Chicken Enchilada Casserole that I had planned for dinner. And since Cinco de Mayo is only a week away, I thought this would be a great time to try one of his recipes.

I ended up making the Roasted Garlic Dressing with Green Chili. Rick Bayless says that this is one of the most versatile dressings that he makes and that grilled onions and radishes have gone into the roasted garlic-dressed romaine salad at Frontera Grill since the day they opened. He also suggests that it’s great on top of a salad of sliced tomatoes and cilantro, which is what I decided to do. This recipe makes about one cup.

This recipe was quick and easy yet had a terrific flavor because of the roasted garlic and chiles. Salad dressing is not the best recipe for photographing, but this dressing was perfect drizzled on top of this tomato and cilantro salad.

Roasted Garlic Dressing with Green Chile
(from Mexican Everyday)

4 garlic cloves, unpeeled
Fresh hot green chiles to taste (I only used 1 serrano)
3/4 c. olive oil
1/4 c. balsamic vinegar
Salt

Set a small dry skillet over medium heat. Lay in the unpeeled garlic cloves and the chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until able to handle, then slip the skins off the garlic and roughly chop the chiles (no need to remove the seeds).

Combine the garlic, chiles, oil, vinegar and a scant teaspoon of salt into a blender jar or food processor. Process until smooth. Taste and season highly with additional salt if necessary. Pour into a jar and secure the lid. Refrigerate until ready to use. Shake well immediately before pouring out.

~LilSis

May 5, 2009

With all of this eating, we don’t really need a dessert but we wanted one to finish out the meal, so it needed to be light and easy.  How about Mexican Chocolate Rice Krispie Treats!  To call these Mexican Chocolate is a BIT of a stretch, but it comes from the addition of cinnamon to the chocolate treats.  Whatever you call them, they’re muy bueno!  I’m not usually a huge fan of Rice Krispie Treats, but I have to say the chocolate/cinnamon/vanilla aroma from these enticed me and I tried one.  They were so darn good!  Make these!

This is all you need! Oops, I forgot to show the chocolate chips!

Mexican Chocolate Rice Krispie Treats
(adapted from Cooks.com)

1/4 cup butter
Dash of salt
1 10-oz pkg regular marshmallows
1 tsp cinnamon
1 tsp Mexican vanilla
5 1/2 cups Cocoa Krispies cereal
1 cup pecans, chopped
1/2 cup mini semi-sweet chocolate chips

Butter a 9 x 13 pan, or line with non-stick foil.

Melt butter in a large pan over low heat.  Add marshmallows, and stir until melted.  Remove from heat and stir in a dash of salt, the cinnamon and vanilla.  Add cereal and pecans.  Stir well and quickly.

Firmly press mixture into prepared pan.  Immediately sprinkle chocolate chips over the surface.  Cool and cut into squares.

Delicioso!

~BigSis

May 5, 2009

My Classic Tortilla Soup

I’m calling this recipe Classic Tortilla Soup, but I probably should have come up with something more original.  I’ve been testing, tweaking, tasting, changing, experimenting, adapting this recipe for many years. I was originally trying to duplicate the awesome Tortilla Soup from Mi Cocina in Dallas.

When I go back home to Texas for a visit, one of my very favorite places to stop in and have Mexican food is Anamia’s in Southlake. They have an excellent Taco Salad and a perfect Tortilla Soup.  I love their soup and haven’t yet been able to duplicate it exactly,  but I’m happy with my version of Classic Tortilla Soup.

Tortilla Soup is a little like pizza, spaghetti sauce, or chili because you know exactly how you like it. If you’re from Chicago, like SirHoney, you’re very particular about your pizza and spaghetti, and, of course the Italian sausage. For cryin’ out loud, there is no Italian Sausage that they think comes close to what they get in Chicago.  And, if you’re from Texas, like we are, you’re probably pretty picky about your chili. I’ve shared my prize winning recipe for chili here.

So, I make my Tortilla Soup the same way that I make my Chili. I make it EXACTLY the way I like it. Before I get to the recipe, here are a few things that I LOVE about Tortilla Soup and a few things that I DO NOT like in Tortilla Soup.

• I LOVE a clear broth where the big chunks of tomato and other veggies aren’t pureed into the broth.
• I LOVE adding corn to Tortilla Soup, the same way I add it to my Chicken Enchilada Soup and my Chili Con Carne.
• I LOVE using Emeril’s Seasoning in my soup, instead of just cumin and oregano.
• I LOVE huge chunks of avocado in my soup.
• I LOVE adding onions for flavor, but  instead of dicing, I cut them into large slices so I can pick them out. (I know I’m weird.)
• I DO NOT like a dark, thick base for a Tortilla Soup.
• I DO NOT like celery, so it’s not in my soup.
• I DO NOT like zucchini, so none in my soup.
• I DO NOT like bell pepper, but this is my only compromise. My guys like it, so for milder flavor, I use a red, orange, or yellow bell pepper and also cut it in large chunks so I can pick it out.

Now that is a perfect bite!

Classic Tortilla Soup

1 1/2 T. Olive Oil
1 large sweet onion, cut into large slices
2 or 3 garlic cloves, minced or pressed
1 c. carrots, cut into medium size pieces
8 c. low sodium chicken broth
1 large orange bell pepper, cut into large slices
1 c. frozen corn kernels
28 oz. can stewed tomatoes
6 chicken breasts, cooked, and shredded or diced (I like shredded)
2 or 3 T. Emeril’s Seasoning (see recipe below)
10 corn tortillas, cut into 1/4 inch strips
1 tsp. chili powder
salt

Toppings:
cilantro
grated co-jack cheese
chopped avocado

Saute onion, garlic, and carrots in olive oil until onion and carrots soften a little. Pour broth into pot, bring to simmer over medium heat. Add corn, stewed tomatoes and bell pepper. Simmer until pepper starts to soften. Add chicken and Emeril’s Seasoning. Keep soup on low simmer until ready to serve.

Preheat oven to 350 degrees. Spread just a little olive oil on a baking sheet. Arrange tortilla strips on baking sheet. Sprinkle with a little chili powder and salt. Bake until crisp and golden (15 -20 minutes).  Toss halfway through baking.

Ladle soup into a nice large bowl, top with cheese, avocado, cilantro, and tortilla strips. Perfecto!

Emeril’s Seasoning

2 1/2 T. Paprika
2 T. Salt
2 T. Garlic Powder
1 T. Black Pepper
1 T. Onion Powder
1 T. Cayenne Pepper
1 T. dried Oregano
1 T. dried Thyme

Mix all ingredients together in a small container and you’ve got BAM!

And not to worry! We didn’t forget about the dessert. To finish off our Cinco de Mayo Menu, BigSis has a festive Mexican Chocolate Rice Krispie Treat recipe. So, be sure to check back here later today!

Feliz Cinco de Mayo!

~LilSis

May 4, 2009

Bobby Flay’s Goat Cheese Enchiladas are on my Cooking Bucket List, and I thought about making them for Cinco de Mayo but didn’t really want to go the high-fat route right now, since I ate more than usual on vacation and I’m trying to get back to my more disciplined way of eating.  So I compromised.  I made my version of Bobby’s enchilada sauce, but instead of cheese enchiladas, I made spinach mushroom enchiladas with whole grain tortillas.  They aren’t totally guilt-free since I’m still using a moderate amount of cheese (what would enchiladas BE without cheese?), but it’s all about balance, right? If you want to go totally vegan and healthy, use agave nectar instead of the honey and eliminate the cheese altogether or use a non-dairy cheese.  If you have a non-dairy cheese that you love, please let me know about it!

I made the sauce a day in advance, and would recommend that since it takes a little while.  Plus, the flavor has a chance to develop overnight, and just makes it even better.  This sauce takes some doing, but I think it’s worth it.  It’s really delicious and has great depth to it.  Make sure that you use the Mexican oregano, not the usual Turkish oregano that you might have for Italian cooking.  The Mexican variety is not as sweet, and works great with the smoky cumin.  You can get a small jar of it at Penzeys for $1.49, so try to find it if you can.  You might be able to get it at the Latin foods market, which is where I found my dried ancho chiles.

Ingredients for the sauce

Enchilada Sauce
(adapted from Bobby Flay’s Red Chile-Tomato Sauce)

3 ancho chiles
3 Tblsp vegetable oil
1/2 large red onion, chopped
3 cloves garlic, pressed
1 Tblsp ground cumin
1 Tblsp Mexican oregano
1 28-oz can crushed fire roasted tomatoes
4 cups vegetable stock
1 to 2 Tblsp honey
Salt and pepper to taste

Microwave 2 cups of water to boiling point, and carefully pour over ancho chiles in small bowl. Let soften for 30 minutes. Remove stems and seeds from chiles and puree in food processor or blender.

In a large saucepan or dutch oven, saute the onion in vegetable oil over medium heat until soft. Add crushed garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 minutes. Add tomatoes and stock and simmer for 30 minutes. Season with salt, pepper and honey to taste. Leave chunky or use an immersion blender for a smoother consistency. This recipe makes a large quantity, so you may want to freeze what you don’t use in this batch of enchiladas. Just don’t let it go to waste!

The whole steaming pan

Spinach Mushroom Enchiladas

1 Tblsp butter
1/2 large red onion, chopped
3 garlic cloves, pressed
1-1/2 lb mushrooms, wiped clean and chopped
8 cups (packed) fresh baby spinach
Salt, pepper and Frank’s Red Hot sauce to taste
1-1/2 cups shredded cheese of your choice (I used a mixture of monterrey jack and mexican blend cheeses)
8 multi-grain tortillas
2 cups Enchilada Sauce
Cotija cheese for garnish, optional

Melt butter in a large saute pan over medium heat.  Add onions, garlic and mushrooms and cook until they are soft and liquid has evaporated.  Add the spinach and cook until spinach is wilted and liquid has evaporated again.  Add salt, pepper and Frank’s Red Hot to taste.  Mix in one cup of the shredded cheese.

Place 1/2 cup enchilada sauce in bottom of 9 x 13 pan.  Wrap the tortillas in a damp paper towel and microwave for a few seconds until softened enough to roll.  Place a generous 1/4 cup of the spinach mushroom filling into the center of a tortilla and roll up.  Place in the pan, and repeat until all tortillas are filled, snuggling them in tightly.  Cover with remaining 1-1/2 cups of enchilada sauce, and sprinkle with the rest of the cheese.

Bake at 350 degrees until bubbly throughout and cheese is melted, about 30-35 minutes.  Serve with a sprinkle of cotija cheese if desired.

One tasty serving

~BigSis

May 3, 2009

BigSis and I had hoped that BigT could make his Jalapeno Poppers for our Cinco de Mayo appetizer. He would have loved to make these for us, but he moved out of our hacienda on May 1st (again; fingers crossed) so he was very busy getting situated this weekend.

Recently, BigT and I went to one of our favorite Mexican Food dives for lunch.  I ordered my favorite ground beef crispy quesadilla. It’s really more like a humongous nacho because all the amazing cheese and meat are on top of one crispy tortilla and broiled until bubbly and golden brown. (I obviously wasn’t being too disciplined.)

But BigT was being very disciplined, so he ordered the ceviche. I NEVER would have ordered ceviche from that particular restaurant, but I tried a few bites of his and it was really good. In their particular recipe, they used a white fish. We’re going to use Ahi tuna for ours.

I have made a gazillion appetizers over the years but I have to admit, I was always a little afraid of ceviche. Luckily, since living here in CA, we’ve ventured outside our little box. We’ve actually been eating Sashimi Tartare and Carpaccio!

This ceviche recipe is a pretty traditional version, except that the fish in Mexico would likely be mackerel or kingfish, it would typically be marinated long enough to cook through and it would be served in a glass bowl or on a tostada. I really like serving this on the bed of butter lettuce.

Ceviche Salad with Avocado, Cilantro and Green Chile
(adapted from Rick Bayless Mexican Everyday)

1 cup fresh lime juice
2 garlic cloves, peeled and roughly chopped
1 cup (loosely packed) roughly chopped cilantro
Fresh green chiles to taste, stemmed and roughly chopped
(I only used one Serrano and roasted it before peeling and chopping)
Salt, to taste
1 1/4 pound sashimi-grade boneless, skinless fish (I used Ahi)
1 ripe avocado, cut into 1/4 inch cubes
1 diced tomato
1 large head butter lettuce

In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 tsp salt. Process until smooth.

Put the diced fish into a large bowl. Pour the lime marinade over it and let it “cook” in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish, or let it “cook” for an hour or two if you like it more well-done. It takes about four hours to “cook” fish well-done in lime juice; if that is your desire, add the cilantro, chopped, just before serving to preserve its fresh color.

Pour off half the marinating liquid and set aside. Toss the avocado and the tomato with the fish, then taste and season with additional salt if you think necessary.

Divide the lettuce among four dinner plates. Scoop a portion of the ceviche into the center of each arrangement. Sprinkle with a little chopped cilantro, drizzle some of the reserved lime marinade over the salad and you’re ready to serve.

I marinated mine for exactly two hours and the fish was perfect!  If you really do not like the idea of semi-rare fish, marinate for the full four hours OR you can substitute 1 pound of cooked shrimp. In that case, you would only marinate the shrimp for a few minutes to soak up the flavors.

If you’ve never made ceviche, maybe this has inspired you to give it a try this Cinco de Mayo!

~LilSis

May 3, 2009

You can’t have a Cinco de Mayo meal without guacamole, or any mexican meal, for that matter. LilSis and I make our guacamole pretty much the same way, and it’s super simple. We don’t like onion in our guac since it dominates the flavor, and we don’t like tomato since it gets yukky and watery if there’s any left over. We do like lots of lemon and garlic! The extra lemon will help keep the guac from getting too brown, besides giving it a great bright flavor  Here’s how we do it.

Ole!

Super Simple Guacamole

3 avocados
Juice of 1 to 1-1/2 lemons (at least 4 tablespoons of juice)
1/2 tsp lemon pepper
1/2 tsp shallot pepper (or plain pepper if that’s what you have)
1/2 tsp minced dried garlic or garlic powder
1/2 tsp salt
1 tsp Frank’s Red Hot Sauce

Mash avocados with all other ingredients. Adjust seasonings to your taste.  Refrigerate any leftovers, with plastic wrap placed directly on the surface of the guacamole to keep air out and reduce browning.  Enjoy!

~BigSis

May 3, 2009

Hola!  Cinco de Mayo is just around the corner, so oh darn, LilSis and I have an excuse to make Mexican food.  Our favorite!  With one sister in California and one in Texas, you KNOW we love our Mexican food!  The swine flu has postponed or cancelled the Cinco de Mayo festivities here in Texas, so it’s a good thing that we have our own throwdown fiesta planned!

Here’s our menu for this year:

• Ceviche Salad with Avocado, Cilantro and Green Chilis
• Guacamole
• Classic Tortilla Soup
• Spinach Mushroom Enchiladas
• Mexican Chocolate Rice Krispie Treats

We’re busy in our cocinas, so check back later for our first recipe.  Ole!

~BigSis

April 28, 2009

With Cinco de Mayo only one week away, it’s time to start your party planning! For me, Cinco de Mayo is just another great excuse to host a Fiesta! What better time to invite friends over for great Mexican food, margaritas, and cervezas?

So, if you’re planning a get together for Cinco de Mayo, you might want to check out these E-vite emails that would be cute for a Cinco De Mayo party. I like this Margarita Time theme.

Margarita Time E-vite

Here are a few other sites that might be helpful while planning your Cinco de Mayo Fiesta!

• Take a peak at shindigz for Cinco de Mayo party decorations.
• Check out  Food Networks’ selection of Cinco de Mayo recipes.
• Like tequila? Look at Delish for a great tequila cocktail menu.
• Having kiddos at your party? Check out pinatas.com.

I might have to buy one of these cute mini Parrot pinatas!

I’m excited about planning my Cinco de Mayo Fiesta! Big Sis and I both love Mexican food and hopefully, you do too! Stay tuned later this week for our BigSisLilSis Cinco de Mayo menu.

~LilSis