Mojo de Ajo Asado aka Roasted Garlic Mojo

Tags

garlic, gluten free, lime, Mexican, roasted, sauce, vegan, vegetarian

After hearing an interview with Rick Bayless on NPR, I knew I had to check out one of his cookbooks. I LOVE MEXICAN FOOD! I have never met a dish I didn’t like. I also appreciate Rick’s approach to this cuisine. It’s not that fried, unhealthy “Mexican” that can be found in every average Mexican restaurant in the US. This is homemade, home grown Mexican.

Mojo de Ajo Asado aka Roasted Garlic Mojo (from More Mexican Everyday)

• 4 heads of garlic, separated into unpeeled cloves
• 1 1/2 to 2 cups olive oil
• 1/4 cup fresh squeezed lime juice
• 1 tsp salt

In a large iron skillet, scatter the garlic and roast, turning regularly until evenly spotted brown. You may need to do two batches. (This method is super easy!) Allow the roasted garlic to cool then remove the clove from the peel. Add to a food processor and pulse until roughly chopped. Turn the processor on and slowly pour the olive oil into the garlic. Stop the processor and add the lime juice and the salt. Pulse until incorporated. Store in a glass jar. Lasts several months. Makes 2 cups.

Rick suggests adding a chili flakes for heat, stirring it to mayo for a quick aioli, using it to saute shrimp, or spreading onto bread before grilling it. 

 

Quinoa and Black Beans with Pomegranate Salsa

Tags

black beans, feta, food, main dish, Mexican, pomegranate, quinoa, salsa, vegetarian

I am totally in love with this dish! I have had it about 10 times since it was originally posted by So Hungry I Could Blog. Sarah says it was created from things in the kitchen because it was too cold and miserable to go to the grocery. It sounds much like our Kentucky winter.

This dish combines all the things I love- healthy foods, fresh flavors, and ease of preparation. When I eat it, I don’t feel like I am stuck eating sticks and twigs to get my daily dose of nutrients. I feel like I am eating a huge bowl of deliciousness. And I want to eat it every week. Try it and you will too!

Quinoa and Black Beans with Pomegranate Salsa

For the salsa:

• 2/3 cup pomegranate arils (You could use mangoes or add tomatoes)
• 1 jalapeno pepper, seeds and membranes removed then minced
• 1 tsp ginger, minced
• 1 cloves garlic, minced
• 1/2 tsp ground cumin
• Juice from 1/2 lemon
• 2 tsp olive oil
• Salt and pepper to taste

Combine all ingredients in a small bowl. Taste and add more salt, pepper, or lemon juice as needed.

For the quinoa and black beans:

• 1 cup cooked quinoa
• 1 tsp olive oil
• 1/4 onion, chopped
• 1 clove garlic, roughly chopped
• 1 can or 1 1/2 cups cooked black beans
• 1 tsp crushed red pepper
• Salt and black pepper, to taste
• 1/4 cup feta, crumbled

In a small saute pan, add the olive oil, onion, and garlic. When the onions are translucent, add the black beans, red pepper flakes, salt, and pepper. Heat through for another 2 to 5 minutes.

Distribute the quinoa and black bean mixture between two bowls. Top with the pomegranate salsa and feta. Serves 2.

Cheesy Baked Chicken Taquitos

Tags

appetizer, baked, cheese, chicken, easy, main dish, Mexican, taquitos

I love taquitos, even the frozen ones. But I don’t love the price, the high sodium levels, or that they are so processed with ingredients I can’t even begin to pronounce. I didn’t want something complicated, though. This recipe is a perfect match for my food needs. You can make up a whole bunch of these and then freeze them for later use. Plus, they are easy to make so you can get your kids evolved.

• Servings: 4 to 6
• Time: 40 minutes
• Difficulty: easy
• Print

• 3 oz cream cheese, softened
• 1/3 cup salsa verde
• juice of 1/2 a lime
• 1 tsp chipotle chile powder
• 1 tsp ground cumin
• pinch cayenne pepper
• A couple of shakes of red pepper flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 cup chopped fresh cilantro
• 3 tbsp finely chopped onions
• 2 cups cooked and shredded chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 12 to 15 (6-inch) corn tortillas
• Cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the first 11 ingredients. Stir in the chicken and the shredded cheese. Taste then season with salt and pepper as needed.

When you make the taquitos, the tortillas need to be pliable. Dampen a couple of paper towels and layer the tortillas on a plate in this order – two tortillas, paper towel, two tortillas, paper towel. Microwave for 20 to 30 seconds, until they are soft and pliable.

Spoon 3 tablespoons of filling onto the tortilla and roll tightly.  Place seam side down on the prepared baking sheet.  Repeat until all the filling is used.

Spray the taquitos lightly with cooking spray and sprinkle with salt.  Bake 20 to 25 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole. Inspired by this recipe from Pink Parsley. 

Jalapeno Dressing

Tags

dressing, gluten free, jalapeno, Mexican, salad, spicy, vegetarian

This dressing is really good. Tangy and spicy without being overwhelming. I like to use it as a dipping sauce for a southwestern style wrap or salad. It would also be good for dipping chicken tenders or southwestern style egg rolls. In other words, it’s awesome.

Jalapeno Dressing (loosely based on this recipe)

• 5 cloves garlic
• 2 jalapenos with seeds and membranes removed
• 1 tbsp Dijon mustard
• Salt and freshly ground pepper
• 1 tsp Worcestershire sauce
• 1 tablespoon honey
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup mild onion, chopped

Toss all the ingredients into a food processor and blitz until smooth. Makes about 1 cup of dressing.

A Delicious Black Bean Dip

Tags

appetizer, black beans, dip, food, Mexican, salsa, snack, vegetarian

My husband’s first cousin April brought this dish to a family get together. It was inhaled. Since getting the recipe, I have made it four or five times. It is tasty, reasonably healthy, and easy to throw together. I love that I usually have the majority of the ingredients in the cabinet. Everyone who has tried this dip has asked for the recipe. It would be even better with fresh tomatoes. If it doesn’t stop raining, we will never have any though…. We have had 3 inches already with another one or two to come. My poor plants are drowning… When it rains, it pours, I guess.

April’s Black Bean Dip

• 2 cans black beans, rinsed and drained
• 1 can petite diced tomatoes, drained well
• 1/4 cup mayo
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 2 packages of Sazon Goya seasoning (you can find it here)
• 1 lime, juiced

Mix all the ingredients together well and refrigerate for at least 4 hours. This lets the flavors really meld. I prefer to let it sit all night. Serve with tortilla chips, as a salsa on tacos or fajitas or just eat it with a spoon.

 

Shrimp Enchiladas

Tags

cilantro, enchiladas, food, Mexican, peppers, seafood, shrimp

I love seafood in most every form. These enchiladas were pretty tasty, though next time I will do some things differently. Instead of using the canned chilies, I think I will grill poblano peppers and onions. In place of the corn, I will use black beans. The sweetness of the corn was a bit odd with the shrimp. Otherwise, it was a great recipe. I love the cream sauce and the shrimp was not overcooked, something I had suspected.

My apologize for the less than gorgeous photo. It tastes way better than the photo portrays. 🙂

Shrimp Enchiladas (from here)

• 1 small onion, diced
• 1 cup corn
• 2 cloves garlic, minced
• coarse salt and fresh black pepper
• 1 pound raw medium-sized shrimp, cleaned, tails off
• 1 teaspoon Mexican oregano, crushed between fingers
• 1 avocado, diced
• 1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
• 7-8 (8-inch) corn tortillas or about 10 (6-inch)
• Sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 + 1/2 cups Chicken Broth
• 1 small can green chiles w/ juices
• 1 + 1/2 cups Sour Cream
• fresh chopped cilantro or parsley, for serving
• sour cream, for serving

In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often. Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper. Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes. Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat. Preheat oven to 400 degrees F. Grease a 9×13 baking pan. Mix about 1/2 cup of the sauce into the shrimp mixture. Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 – 1 1/2 minutes until soft and pliable. Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used. Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over. Garnish with fresh chopped herbs and serve with sour cream.

 

A Tale of Two Dips

Tags

appetizer, Cinco de Mayo, dip, jalapeno, Mexican, queso, ranch

Cinco de Mayo is nearly here. It’s one of my favorite times of year because the blogosphere is full of delicious Mexican dishes of every variety. If I were forced to choose only one cuisine I had to eat for the rest of my life, it would be Mexican. Real Mexican. Not the Tex-Mex, cheese dip covered stuff you can get anywhere.

With that said- here are two great dips that maybe tend more toward north of the border… But they taste amazing… Who really cares where something is from as long as it tastes DIVINE?!

On a trip to Texas a couple of years ago, I ate at Chuy’s and loved their creamy jalapeno dip. I have been trying to recreate it ever since. When I found the recipe below, I was absolutely tickled to death. I love it’s fresh flavor and that it can be served with chips or veggies for those low carbing. Try it! I know you’ll love it!

Creamy Jalapeno Dressing

• 3/4 cup sour cream
• 3/4 cup mayo
• Juice and zest of 1/2 lime
• 1 green onion, chopped
• Small handful cilantro
• 1-2 jalapenos, seeds and stem removed (use gloves!)
• 1/4 to 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 1 clove garlic

Place all ingredients in a blender. Blend for 10 seconds. Check consistency. If too thick, add a bit of buttermilk. Store in an air-tight jar in the fridge.

Who doesn’t love a good queso? With delicious, creamy cheese. Just enough spice. The American cheese melts amazingly well and is about $6/lb at the deli counter. You will be so in love with this dip that you won’t want to eat anything else. 

Queso Blanco

• 1 tbsp oil
• 1/4 cup white onion, diced
• 1 large jalapeno, seeds and membranes removed, using gloves
• 12 oz white American cheese, shredded
• 4 oz Monterrey Jack cheese, shredded
• 1/4-2/3 cup cream, depending on the consistency
• 1 roma tomato, seeds removed and diced
• 1 small bunch cilantro, roughly chopped

Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve with chips.

Both recipe are from Confections of a Foodie Bride.

¡Olé!

Tags

beer, Cinco de Mayo, citrus, cod, fish, fruit, Mexican, salsa, tacos

I am so tired of hearing Republicans and Democrats bicker over immigration. I bet if Obama and McConnell sat down over plates of Mexican food and a bucket of cold beer they would get over their issues, work things out. I volunteer to act as chef for that day…

Citrus and Beer Marinated Cod Tacos with Fruit Salsa

The Fish:

• Juice and zest of a lime
• Juice and zest of 1/2 an orange
• 1/4 cup Corona
• 2 cloves of garlic, microplaned
• Cayenne powder to taste
• Salt and pepper to taste
• 1 lb cod or other firm white fish

In a large bowl, combine the first 6 ingredients. Marinade the cod for an hour. Grill over medium coals until flaky. Serve with the fish salsa in corn or flour tortillas.

The Salsa:

• 1 kiwi, peeled, quartered and sliced
• 1 mango, cubed
• 1/8 cup thinly sliced cucumber
• 1 roma tomato, diced
• 1 jalapeno, seeds and membrane removed, diced
• 1/8 cup onion, finely diced
• Juice and zest of 1 lime
• 1/2 tsp sugar
• Cilantro to taste

In a bowl, combine all ingredients. Allow salsa to chill and the flavors to meld. Serve over the fish.

Spicy Shrimp Tostadas

Tags

black beans, food, main dish, Mexican, onions, peppers, shrimp, tostada

I am on a bender- a Mexican food bender.

I don’t need an intervention.

I have complete control.

I swear.

Spicy Shrimp Tostadas

• 1/2 lb raw shrimp, peeled and deveined
• Spices: cumin, Old Bay, salt, pepper, cayenne, chili powder, etc
• 1 green bell pepper, sliced thinly
• 2 poblano peppers, sliced thinly
• 2 onions, thickly sliced
• 1 can black beans, seasoned with spices and warmed through
• Pam
• 4 tostada shells (you can make them at home this way)
• Garnish with cilantro, lettuce, guacamole, sour cream, cheese

Place your vegetables on a baking sheet and broil on low until they start to blacken on the edges, about 10 minutes. Spray a skillet with Pam and add the shrimp. Sprinkle with desired spices. Fry until just cooked (overcooked shrimp is gross!). On a plate, layer your tostadas in this order: tostada shell, black beans, peppers and onions, shrimp, cheese. Repeat. Serves 2.

A Quick Lunch of Fish Tacos

Tags

cilantro, corn, fish, lime, Mexican, seafood, tacos, tilapia, tortilla

Tonight is the Academy Awards ceremony. I confess I rarely watch and I have no plans to tonight. One video short caught my eye – Fresh Guacamole by PES.

I have no idea if it’s Oscar worthy but I think it’s fun. The only thing I would add to the guac is cilantro. I wonder what the illustrator would have chosen to represent it? Lego palm trees? Model train landscaping?

This next video, entitled What If Animals Ate Fast Food, is pretty cool too. I don’t think it’s nominated for anything but it made me laugh.

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I have never been one to eat boring food. Until recently, I didn’t even eat peanut butter and jelly sandwiches. Not even as a kid (though now my palate appreciates the salty/sweet combo). When I am home and it is lunch time, I either eat leftovers or I create something quick and tasty. Pasta with pesto and various veggies. A sandwich on good bread, with quality meats and cheeses, loaded with flavor and veggies.

Food is as much about nourishment as it is about flavor and satisfaction. People overeat because what they eat is not very tasty. They compensate by eating more to fill the void. How many times have you found yourself reaching the bottom of a bowl of microwave popcorn and thinking “Jeez, I ate all that already?” Mindless eating at it’s finest.

These quick tacos take no more than 5 minutes hands on time and about 10 minutes baking time. The result is tasty and healthy. The cost to you is minimal.

Quick Fish Tacos

• 1 tilapia fillet
• Lemon pepper seasoning
• Salt
• Pam
• 2 corn tortillas
• 1/2 avocado
• Toppings – cilantro, onion, lime juice, cheese, sour cream, tomatoes

Preheat your oven to 400 degrees. Spray the bottom of a small glass baking dish with Pam. Place the fillet in the pan. Sprinkle the desired amount of salt and lemon pepper seasoning on the fish. Spray top of fish with more Pam. Bake until fish is flaky (8 to 10 minutes).

Steam your two corn tortillas between two moistened paper towels for about 20 seconds in the microwave. Place half of the fillet in each tortilla. Top with your avocado and other desired toppings. I used cilantro, onion, and lime juice. Serves 1.