Elote Mexican Street Corn

371.  The other day we grilled ribs and rather than have plain buttered corn we made Elote or Mexican Street Corn.  If you've seen Nacho Libré, Elote corn shows up throughout the movie.  If you've seen the movie, you would remember Nacho's friend Esqueleto who loves Street Corn.  This is a funny scene from the movie:

I mean...corn is simple tasting and always benefits from butter and salt.  But this version brings corn on the cob to a new flavor level.  Lip smacking, juicy, pleasing, buttery, cheesy...yeah, you're going to love it.  We found an original recipe here Elote.
Some chefs like to roast the corn in the husk.  I like the char on the kernels so we roast the shucked corn.  You could place a wooden stick in one end of the cob for easy handling.

Roast the corn for 15 - 20 minutes.  Straight from the grill, rub with butter and Mexican Crema if you have it available or use Mayonnaise.

Next, roll in grated Parmesan Cheese, crumbled Oaxaca Cheese or crumbled Cotija Cheese, a dry Mexican cheese if available. And sprinkle lightly with sea salt, smoked paprika or smoked chili powder and chopped cilantro and squeeze lime over.

Get ready to hear the ooohhh's and ahhhh's at the table.  This corn is a crowd pleaser.  And did I say doable?  Add this recipe to your summer cookout menu.
Here is my recipe:

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"Surprise!  Get that corn outta my face!"  ~ Nacho, Nacho Libré

~ Funny Memes

Crispy Southwest Chicken Wraps

281.  Recently, we tried several "Pintrest"recipes with a Mexican flair. 

Crispy Southwest Chicken Wraps from Mels Kitchen Cafe and Avocado, Cream Cheese, and Salsa Puffs from Averie Cooks.  

Both recipes were easy to follow and were yummy.  My favorite were the Crispy Southwest Chicken Wraps.  

So as we made the recipes, I decided to change them a bit.  Just reading the ingredients I was concerned the chicken would be too dry. 

 This is our version:

Crispy Southwest Chicken Wraps

2 chicken breasts, bone on or boneless, boiled in salted water for an hour till falling off bone, shredded

    (or cooked shredded pork, shredded beef, ground beef)

2 green scallion onions, chopped

1/2 green pepper diced  

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tsp. chili powder

1 clove garlic, minced

ground pepper

1 cup sour cream

2 cups shredded cheddar cheese

10 medium size flour tortillas

Mix all together and taste for seasoning.  Lay a tortilla flat and place 1 cup chicken mixture down the center of the tortilla making it into a log shape.  Do not go all the way to the edges.  Fold over all four sizes starting on a short side tucking the edges inside. Fill all tortillas till chicken filling is used up.

Heat a skillet over medium heat and add 1 teaspoon olive oil.  When oil has heated up place tortilla seam side down.  Toast each side and transfer to a serving dish.  

 Avocado, Cream Cheese and Salsa Puffs were good but they lacked flavor *note to self-add more flavorful seasoning next time*.  They looked beautiful but we followed the recipe too close.

 If I made them again, I would add green onion, lime, fresh tomato instead of salsa, cilantro or parsley and garlic salt.  We added a little lime to the avocado and chili powder to the cream cheese but they just needed help in the flavor department.

Next time I'd like to try the chicken filling in the puff pastry...now that would be perfect!!

 We had a delicious meal with all the extras.  Finished with a game of "Spoons", coffee and yummy crumb cake from Front Street Bakery.

 "Who loves a lot, forgives a lot."
~Amadeo Nervo

Spicy Meat Pockets

174. Recently Food Network chose a new Food Network Star, Aarti Sequeira. I was hooked each week, happy when certain contestants went home but disappointed when others continued in the competition. Aarti was one of my favorites from the beginning. And the final three were my picks from show one.

The other day I caught "Aarti Party", Aarti's new show on Food Network of Indian Cooking. She was making yummy Baked Samosas, check out the recipe here. Aarti uses store bought puff pastry dough and her recipe looked so delicious! It inspired me, so I sent my honey to the store for puff pastry dough and what came home was phyllo dough instead...when you end up with lemons...make lemonade.

I brushed the phyllo with oil and stacked three sheets for each Spicy Meat Pocket.

I used the filling for a typical taco...pound of ground meat with taco mix but I added about a cup of shredded cheese. (If you don't have taco mix then to the browned and drained meat, add small chopped onion, 1 clove crushed garlic, pinch of cumin, 1 tsp of chili powder, dash of oregano, salt, pepper, 1/4 cup finely chopped pepper. Add about 1/2 cup water or beef stock. Cook the meat till liquid has evaporated and the meat is tender). Then, just dolloped a tablespoon of meat on one corner...

folded the dough lengthwise over the meat...

then began to fold the top corner down to begin a triangular shape. I made sure to keep the dough brushed with oil.

Continue to fold

till you reach the end of the dough and seal with oil.

You have a beautiful triangular shaped pillow of dough.

To add an additional touch, I placed a small sprig of cilantro under the top crust of each pocket.

I baked them at 350 degrees for approximately 30 minutes. The meat filling stayed in tact and they baked beautifully. They were lightly browned, crispy and were delicious!

I paired them with mexican rice, freshly made guacamole and salsa.

Aarti also has her own blog called Aarti Paarti. What a sweetheart she is..you will have to check it out. Congratulations Aarti...you were my Food Network Star from day one!!!

"I’ve been on a diet for two weeks and all I’ve lost is two weeks."

~Totie Fields

Chicken Enchilada Pizza

169. Do you have any Pampered Chef products? Or should I ask, have you ever been to a Pampered Chef party? The best part is that you can sample delicious foods that you prepare with Pampered Chef products. And you just need E-V-E-R-Y-T-H-I-N-G they are selling!!

One of The best Pampered Chef items is the Stoneware Large Bar Pan .

I purchased my pan about 7 years ago and have used it over and over and over. This is a super great product. I love to make my deep dish pizza in this pan and it is wonderful for just about anything.

While speaking with a local Consultant Tara, I spotted a recipe on her Pampered Chef Facebook page for Chicken Enchilada Pizza. I didn't have much time to make dinner tonight and thought this would be a delicious, quick and very easy dinner. I dropped by Trader Joes *love* and picked up "Ready to Bake Pizza Dough", Fresh Cilantro, and fresh cooked, chunk chicken. I picked from my garden two handfuls of cherry tomatoes and two hot cherry peppers. These peppers were so hot, and I forgot to wear gloves when cutting them...my fingers are still burning today. You are going to love this recipe...it was ready in 40 minutes. I served a tossed salad and garlic hummus and chips on the side. The comments at dinner where..."This is really, really good! Oooo, What is this? Where did you get this recipe? Delicious...can I have another piece?" *score*

Chicken Enchilada Pizza

Ingredients:

1 pkg (13.8 oz/283 g) refrigerated pizza crust, or my homemade pizza crust recipe here

1⁄2 medium onion

1 jalapeño pepper, or hot cherry pepper

8 oz (250 g) Mozzarella, Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided

2 cups (500 mL) diced cooked chicken breasts

1⁄2 cup (125 mL) mild green taco sauce or tomato salsa

3 garlic cloves, pressed

1⁄2 cup (125 mL) grape tomatoes

1⁄2 cup (125 mL) loosely packed fresh cilantro

1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.

2. Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1⁄2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.

3. Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.

4. Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 6 servings

U.S. Nutrients per serving (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g

Cook’s Tips: For a less spicy version, seed the jalapeño pepper before chopping. Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired. If desired, 1⁄4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce

You are going to love this recipe...it was a surprising delight!

You can find more recipes on line here or even search for a Consultant in your area and book a party right NOW!!!! Oh, and, you have to get the bar pan! *wink* you won't be disappointed.

“The only time to eat diet food is while you're waiting for the steak to cook”

~Julia Child

Pico de Gallo Salsa

164. What could be better than a fresh bowl of homemade Pico de Gallo Salsa?

Recently, my daughter invited friends over. She made a cake and I made a huge bowl of salsa to dip several bags of Tostitos and Scoops in. The salsa disappeared along with the cake.

Pico de Gallo Salsa

6 large ripe tomatoes, chopped

2 to 4 fresh jalapenos, chopped fine, seeds removed

1 large onion, chopped

2 large scallions, chopped

6 cloves garlic, crushed and chopped very fine

1 large lime, juiced

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

tsp. chili powder

2 Tblsp. olive oil, (adds a shine and helps develop the flavors)

Salt and fresh ground Pepper to taste

Wash and prep all the ingredients.

Place all in a large bowl and stir to blend.
Cover with plastic wrap and refrigerate for 3 hours. The flavors will bloom and develop. Before serving, taste salsa and adjust seasoning if necessary. ENJOY!!!

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"The difference between ordinary and extraordinary is that little extra."
~Author Unknown

Tortilla

83.  You know, those plastic bags filled with tortillas that you purchase in the grocery store.  Perfectly shaped rounds in a stack...how old are they???  Hard to say.  Even the date of expiration is hard to find on the package.  We've all purchased them, simply because they are the only tortilla's available.  Unless you live near a bakery or shop that makes them fresh daily.

Many years ago, I met a lovely friend, Bonnie, who was from Mexico.  We became fast friends because we shared a love of coffee, food and laughter.  Bonnie was a wonderful cook!  I talked her into showing me how to make tortillas and she was so gracious to share her mom's recipe.  We got together and prepared a mexican meal with all the trimmings.  Wow...what a feast!  

I still use her tortilla recipe to this day.  It is perfect every time.  They taste so delicious!

Homemade Tortilla

2¼ cups flour

¼ cup shortening (Crisco)

1 tsp salt

2 ½ tsp baking powder

1 cup warm water

flour

Place flour in a bowl and cut in shortening till crumbly.  Add salt and baking powder and stir.  Pour in warm water and mix till mixture forms into a soft dough.  Add more flour if necessary and work dough till it is no longer sticky and comes away from your hands.  Place plastic wrap over the bowl and allow the dough to rest for 15 minutes.  

Heat a cast iron pan and brush is lightly with oil to season.  

After dough has rested, break off a small golf ball size ball of dough

 and roll it in your hands and flatten.  With a generous amount of flour, begin to roll the dough in one direction, turning it and flipping it till the desired size.  Place immediately in the hot cast iron pan. The dough will begin to bubble and brown, approximately 2 or so minutes.  Flip the dough and allow the opposite side to brown and then remove to a heated plate.  Continue with the remaining dough.  

Tortillas are best eaten the same day they are made.  Next day the tortillas will have gummier texture but are still edible.

"Friendship isn't a big thing - it's a million little things."  

~Author Unknown

Chicken Soft Taco, Mexican Rice & Bean Salad

48.  This is one of my favorite meals to make for my family.  I have to admit...it is a "go-to" menu at least once a month.    It is Chicken Soft Tacos with Mexican Rice and Bean Salad.    If you enjoy Mexican, this is a meal that will always encourage compliments...every time!  And it is my hidden agenda to have more legumes in my families diet.

First, Chicken Soft Tacos...I found this recipe on an Azteca Flour Tortilla package many, many years ago.  It has become a keeper!  I follow the recipe up until you fill the tacos...then what I do is oil a 9x13" baking pan and line the tacos, seam side down.  Then I sprinkle cheddar cheese over the top and bake in a 350º oven for approximately 30 minutes, till the cheese is melted and begins to brown slightly...I like the brown edges =-)

"Chicken Soft Tacos"

1 pkg Azteca Flour or Corn Tortillas

2 Tblsp vegetable oil

2 cups chopped tomato (or salsa if you don't have fresh tomato)

1 cup chopped onion

2 cloves garlic, crushed (my addition)

1 large green pepper, chopped

4 cups shredded, cooked chicken

½ tsp each  thyme and cumin

1 tsp chili powder...or more

¾ cup chicken broth

2 tsp fresh cilantro

salt and pepper

Heat oil in large skillet.  Add tomatoes, onions and peppers.  Heat for 3 minutes.  Stir in chicken, thyme, cumin, chili powder and chicken broth.  Season with salt and pepper.  Simmer for 15 minutes (or till liquid decreases).  Stir in cilantro right before serving.  Heat tortillas according to package directions; cover to keep warm.  Fill tortillas with chicken mixture and serve.  Makes 8-10 soft tacos

"Mexican Rice"

4 Tblsp vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1 ½ cups uncooked long grain rice

2 cups beef stock

1 large tomato, peeled, seeded and chopped

2 Tblsp chopped parsley

salt and pepper

Heat oil in a medium-size saucepan.  Add onion and rice and sauté until onion is clear and soft, about 3 minutes.  Stirring occasionally.  Add garlic and cook one more minute.  Add beef stock, tomato, parsley, salt and pepper.  Mix well.  Bring to a boil then cover and simmer for 15 minutes or till rice is tender. 

"Lilly's Cold Bean Salad"

1 14-16 oz can white beans, or prepare dried beans, soaked overnight and boil till tender, cool

1 14-16 oz can kidney beans, or prepare dried beans, soaked overnight and boil till tender, cool

1 cup corn, cooked fresh cut or frozen

1 large green pepper, chopped

1 medium onion, chopped, or ⅓ cup green scallion, chopped

2 cloves garlic, minced

1 Tblsp chopped fresh parsley

¼ cup vegetable oil

1 Tblsp white vinegar, or to taste

½ tsp chili powder

salt and pepper

Place all in a bowl and stir together till all ingredients are incorporated.  Refrigerate.  Just before serving taste to adjust seasoning and vinegar.  

Of course, I always serve this meal with a large bowl of sour cream, chopped or shredded romain lettuce, chopped tomato, cheddar cheese, olives, salsa and guacamole.  I also love to make homemade tortillas...it makes this meal even better!  I'll have to share my recipe sometime with you.

Sitting down to a meal with my family is very important to me.  We share in the table setting, the cooking of the meal and then in the feasting.  Everyone talks about their day and we always have much laughter...as well as the familiar, "finish your vegetables (or beans!), or you can't watch American Idol" threat.

"To us, family means 

putting your arms around each other

and being there."

~ Barbara Bush