‘Mexican’ Articles
Written by Dave Budge on 14 October 2007
There is so much coming and going around the house today that I thought I might just make a pot of soup to leave on the stove so people could eat when the might. Since I was at it I decided to make Rebecca’s (really, really) wonderful Blue Onion Soup (for those that might be looking for Kosher I think the soup could be made with a vegetable stock and it would be just as good.)
My wife, however, had in mind for today a soup that a co-worker had brought to work that likely will appeal to more of our kids. It, too, is delicious.
Chicken Enchilada Soup
Ingredients
- 1 1/4 cup chicken stock
- 10 6″ corn tortillas cut into 1/2″ strips
- 1 10 oz can green chili enchilada sauce
- 1 10 oz can red enchilada sauce
- 1 tsp ground cumin
- 4 cups cooked & shredded chicken (no skin)
- 1 cup half & half
- 1 lg tomato
- 1 jalapeno pepper – seeded and minced (or more depending on taste)
- 1 cup shredded cheddar cheese
Method
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat till strips soften and broth thickens somewhat. Stir in enchilada sauces, cumin, jalapeno. Simmer for 15 minutes. Add chicken, half & half. Bring back to simmer (not boiling) and add cheese and tomato.
Remember that whenever you use cheese in soups and sauces you should not bring it to a boil or it will “break” leaving a greasy mess.
Garnish with perhaps scallions or cubed avocado.
Thanks to Kim Garding for this recipe. A great cook and a good friend.
Posted in Chicken, Ethnic, Mexican, Soup | No Comments »
Written by Dave Budge on 26 September 2007
Rebecca Schmitz from Sporky.net got a little fame this week when The Missoula Independent published a recipe she submitted for a spicy pesto:
Ingredients:
Six mild to hot Hatch chiles, or a combination to suit your taste
1/2 cup grated Parmesan cheese
1/2 cup packed fresh cilantro leaves
2 large garlic cloves
1/4 cup roasted chopped pecans
2 tablespoons fresh lime juice (or more to taste; I use a whole lime)
1 teaspoon salt, or more to taste
1/2 cup olive oil
Method:
Roast the chiles first, and de-vein and de-seed them. Combine the chiles and the cheese, cilantro, garlic, pecans, lime juice and salt in a food processor until everything is finely chopped. Add the olive oil slowly until all the ingredients become a smooth paste. At this point you can use it right away, or, like regular pesto, it’s perfect for freezing. I like to spread it on bread slices that have been buttered and covered with a few slices of Monterey jack and placed under the broiler until toasted, melted and bubbly.
Rebecca was also kind enough to add this in a separate email responding to my asking her permission to add the recipe:
You might want to note (the Independent totally missed this) for your readers that any mixture of long green chile peppers can be used if they don’t have access to Hatch chiles, with a good base of Anaheims or Big Jims to round it out, and maybe a habanero or two for a little heat.
I might be inclined to call this “killer” but the proof of the pudding is in the tasting – which I hope to do soon.
I twisted Rebecca’s arm hard enough to convince her join us here at The Spoon. Both me and my taste buds are looking forward to it.
Posted in Ethnic, Mexican | 3 Comments »
Written by Dave Budge on 05 September 2007
Saturday night I hosted my younger brother and sister-in-law for dinner at the lake. I grilled everything that was on the menu – well, except for the beverages. I made a London Broil that I had marinated in a chipotle lime sauce, Elote, and grilled nectarines drizzled with honey and just a hint of blue cheese. It was tasty – if I do say so myself.
There were only seven of us for dinner and, having a family the size of a rural Montana zip code, it’s difficult for me to cook without having excessive leftovers. On the counter lay two whole cobs of grilled corn, about two pounds of beef, and one grilled nectarine.
Using the beef was easy and we decided to have fajitas for dinner the next day. But what to do with the corn and fruit? Ah…
Grilled Corn Salsa with Nectarines
Ingredients:
- 2 Ears grilled corn – cut off the cob
- 1 grilled nectarine – medium dice
- 1 tomato – medium dice
- 2 scallions – chopped
- 1 – 2 jalapeno peppers – finely diced (chipotle peppers would be good too.)
- 2 cloves garlic
- juice of 1 lime
- 3 Tbs fresh cilantro – chopped
- salt & pepper to taste
Combine ingredients in a bowl, cover and chill. Simple.
The nectarine provides a nice sweetness to the salsa as well as an interesting texture. This complimented the fajitas really well but I think it could be used for all sorts of applications such as a relish for grilled chicken, beef or pork. It also tastes good just by itself and, I’m sure, if you put it out with some tortilla chips it would vanish quickly.
Posted in Appetizers, Ethnic, Mexican, Recipes, Veggies | No Comments »
Written by Mae on 02 September 2007
I was asked to introduce myself and post a recipe. I am Mae, a SAHM of three Missy P almost 17, Missy K almost 14 and Bug, my little guy, 8. Missy P is the biggest challenge when it comes to cooking. She is PICKY! She will eat toast a lot of the time because she doesn’t like supper. Missy K will eat almost anything unless it has ricotta in it. And Bug is hit and miss on things. Oh and my hubby is Sarpy Sam. So I am also Sam’s Darling wife. Sam is easy to cook for. Mostly I will be the one not like something and say am not cooking it before he will say anything.
One of my biggest beliefs in cooking is that you start with the most basic ingredients possible. I am not a fan of prepackaged foods. But they do show up occasionally because of time constraints. I am sure that you will hear me rant, errr talk about this often.
Because of the kids being more picky my cooking is pretty basic. I tend to make a lot of kid friendly meals because it makes my life easier. A few things I cook are more catered toward more adult tastes and when I cook these I make the kids some different. Now before you go and say they are spoiled it doesn’t really have much to do with that. It has to do with the fact that I refuse to waste expensive salmon or other more expensive meats on them when they complain the whole time and really don’t eat it and it goes to waste.
Can’t think of a whole lot else to tell you. I am an avid collector of recipes. I am a firm believer in, “She with the most recipes wins.” I try to try at least 4 new recipes a month. In the summer it is more but with school and going to the bus it makes to harder to try new ones.
Trying to pick a recipe is hard. I had to really think long and hard about it. I have lots of dessert recipes but I decided that I wuold post a main dish. so here it is.
Oven Fried Chicken Chimichangas
2/3 cup Pace® Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8”)
2 tbsp. butter OR margarine, melted
Fresh cilantro
Directions:
MIX picante sauce, cumin, oregano, chicken, cheese and onions.
PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter.
BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas.
Notes about the recipe. Hamburger can be used in the recipe just like the chicken. And of course any brand name of picante may be used.
Posted in Chicken, Ethnic, Mexican, Recipes | No Comments »
Written by Dave Budge on 31 August 2007
Back when I lived in Chicago we would frequently go down to a Mexican neighborhood known as The Little Village on warm summer nights and feast on the street food. It was cheap, plentiful, and delicious.
On just about every commercial corner one can find a treat called Elote. Elote is a grilled corn on the cob that is covered in goodness. Here’s the recipe:
Ingredients:
- 4 ears corn, shucked
- 1/4 cup melted butter
- 1/4 cup mayonnaise
- 1/2 cup grated cotija cheese (substitute parmesan if you can’t find cotija)
- cayenne pepper to taste (some people use ground cumin or chili powder as well)
- 4 wedges lime (optional)
Directions:
- Preheat an outdoor grill for medium-high heat.
- Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese, cayenne and serve with a lime wedge.
I use chop sticks from Chinese carry out to stick in the ends of the corn. Make sure you don’t have the sticks over the fire of course so they don’t burn or wrap them in aluminum foil. One thing for sure, your cardiologist won’t approve, but your taste buds will love you.
This is on the menu this weekend at our lake place on Lake Coeur d’Alene. I don’t know what the main dish will be but this could do all by itself.
Posted in Ethnic, Mexican, Recipes, Veggies | 2 Comments »
