Feliz Cinco de Mayo! Love this day! I got out my folder of Mexican recipes and found some recipes I really wanted to make. I apologize I do not have photos of every step…too many recipes to get it all and maybe some margaritas were involved 😉
Check my notes of what I changed. A friend took my photos…I think he should come over every time I cook! I think he should name his “New Hobby” JK (could be his initials or stand for Just Kidding) Photography! Anyway I loved him taking the photos. He did a great job! Thanks John!
Kathy, my sister-in-law helped me tremendously …Thanks a bunch Kathy!
Grace and Paige had to make a dessert for Spanish class and I had 3 recipes came out of my folder and then a grilled chorizo that really wasn’t a recipe ….they are all easy, just doing them all at the same time was a little crazy 🙂 The first recipe I am going to share I clipped out of Fine Cooking.
Tex-Mex Chicken with Chilies and Cheese
1-1/42 pounds boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thickChicken tenders cubed
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3-1/2 tablespoons unsalted butter
1-1/2 cups fresh or thawed frozen corn kernels
jalapeno, seeded if desired and thinly sliced2 roasted poblano peppers, diced
13 large clove garlic, minced
1 – 2 lime, juiced to yield 3 tablespoons.
1 tablespoon chopped fresh oregano
1 cup grated sharp Cheddar2 cups Monterey jack and cheddar mixture
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes.
I love poblanos and decided to use them instead of jalapenos. I roasted them in the oven and peeled them before dicing.
I picked up Chorizo at Super Valu and thought it would be tasty dipped in Captain Rodney\’s You can purchase that at Beyond the Garden Gate. I love that stuff!
Since I already had a chicken dish, I did not add the chicken to the next recipe. I also clipped this out of Fine Cooking
Poblanos Stuffed with Cheddar and Chicken
- 4 large poblano chiles
2 medium tomatoes, chopped – 3 romas
- 1/2 medium white onions, chopped
13 large garlic cloves, chopped
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon ground cumin
generous pinch ground cinnamon
- kosher salt
- 1 tablespoon olive oil
2 cups chicken, preferably dark meat, cook and shredded(Note: I made this a different time and used chicken breast..and it was delish)
- 1 1/2 cups rice, cooked
( brown or white)Yellow saffron rice
- 2 cups
white cheddar cheese,sharp, grated Chihuahua Cheese
- 1/4 cup cilantro, fresh and chopped
- 1 tablespoon lime juice
- Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
- Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
- Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoons salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
All of the recipe were very tasty, but the next one was the crowds fav. I clipped it out of a magazine. It was an advertisement for McCormick’s
Smoked Paprika Shrimp with Poblano Polenta and Red Pepper-Agave Sauce
Red Pepper-Agave Sauce
- 1 tablespoon olive oil
- 1/4 cup chopped
red onionsI did not have so I used yellow.
- 3 tablespoons agave nectar (I used agave) or 3 tablespoons honey
- 1 1/2 lbs red bell peppers, roasted or 1 (12 -13 ounce) jars roasted red peppers, drained ( I used jarred)
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1 quart milk
- 1 teaspoon sea salt
- 1 cup polenta
- 2 tablespoons butter
- 1 cup shredded manchego cheese
- 1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
- 1/4 cup finely chopped fresh-roasted poblano chiles or 1 tablespoon chopped drained pickled jalapeno peppers ( I used poblano)
Smoked Paprika Shrimp
- 1 lb large shrimp, peeled and deveined ( 21 to 25 count) (Local store did not have peeled and deveined shrimp so I used small that I had in the freezer)
- 2 tablespoons olive oil, divided
- 2 teaspoons paprika, Smoked
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, Coarse Grind
Heat oil in skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add agave nectar; cook and stir 1 minute or until onion starts to caramelize. Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover. Puree until smooth. Spoon bell pepper mixture into medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until sauce is slightly thickened. Keep warm.
2. For the Poblano Polenta, bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat. Whisking constantly, add polenta in thin stream. Stirring frequently, cook 10 minute. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir in butter, cheese, corn and chile until well mixed. Keep warm.
3. For the Smoked Paprika Shrimp, toss shrimp with 1 tablespoon of the oil. Sprinkle with smoked paprika, sea salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
4. To serve, spoon Poblano Polenta onto each plate. Drizzle Red Pepper-Agave Sauce around polenta. Arrange Smoked Paprika Shrimp on sauce. Sprinkle with green onions.
This recipe came from a cooking class held at The Design Studio
Dulce De Leche Chocolate Bites
- Cooking spray
- 12 whole (6ozs) cinnamon graham crackers, crumbled or 2 cups graham cracker crumbs.
- 1/4 cup sugar
- 1 1/2 sticks unsalted butter, melted
- 1 can Dulce De Leche warmed slightly to spreading consistency
- 2 cups (12 ozs,) semisweet chocolate chips
- 1/2 cup heavy cream
- 1 3/4 tsp instant espresso powder
- 1 tsp smoked sea salt, optional
It has been a crazy week and so glad I was finally able to make a post to my blog. Sorry for the delay 🙂
~Relish Food & Life