Thursday, June 30, 2011

Amarillito Mole Chicken

I tried this recipe for Amarillito Mole and thought it was really great.  Some Mole recipes are really extensive.  I've avoided making Mole like the plague because of the mile long ingredient list, but when I watched Pati's  "Cinnamon" episode, she made it look so easy.

I live in South Texas so, being close to the border and all, I have easy access to all sorts of authentic Mexican flavors.  Here are some pictures of the chilis used in this recipe...
The top Chili is The Guajillo or Chili Cascavel.  The bottom Chili is the Ancho.
Here is an image of the tomatillos, tomato, and Chilis simmering away.

This is the Corn Masa Flour.  There were several varities  on the shelf  and I was confused about this being "instant", but Ms. Pati mentioned Maseca so I'm pretty sure this is it.
Here are the little dumplings...

This is the blended sauce.  I let it sit in the blender while I browned the chicken and sauteed the onion.



The end product was so flavorful.  We served it with a dollop of Oaxaquena Crema and a toasted Masa chip. 

FOODIE FRIDAY Click for details
I'm sharing @ Foodie Friday hosted by Designs by Gollum

Wednesday, June 29, 2011

Tequila, Mexican Cream and Chipotle Shrimp

Flipping channels, I landed on an episode of Pati's Mexican Table, the other day, and was instantly drawn in by her delicious accent.  This particular episode featured various recipes incorporating Cinnamon.  I was intrigued.  I googled her when the show was up to look over her recipes.

If you like Mexican food, her's is a good page to view.  I tried this recipe and thought it was divine.
These are the pictures of the Tequila Cream & Chipotle Shrimp...so tasty!  I'll post pictures and the recipe for her Amarillito Mole Chicken later on; that, too, was wonderful.  I hope you enjoy browsing her recipes and find some new ones to add to your week.


Monday, June 27, 2011

Hay is for Horses...

and rules are for mules?!  Eh?  It rhymed and that's about all I got for you on this sweltering Monday so to begin, let's just jump right in.

I think about blogging a lot.  Why do people do it?  Why do I only have 21 followers after posting almost daily for a year (and thank you, thank you, thank you to those faithful twenty-one who do)?  How do I get more followers?  Who made up the "rules" of blogging, anyway?  And how did they get those clicky tabs across the top of their page?  WHATDOESITALLMEAN?  Agghhh!

Not long ago, I read a post about the do's and don'ts of blogging which set my mind into questioning mode.  I've seen similar posts over the past year.  Heck I'd even googled articles on how to increase my traffic (who hasn't?).  But this particular post made me uncomfortable.  I thought about it and asked, "Why? Why do I care so much?"

Then I quickly began writing this post AND THEN I saved it as a draft and didn't touch it again.  Until today.  Today, I read Michael Lee West's post about "Finding time to Blog." and decided that I should just put my thoughts out their because, "Hey, it's my blog!"  One comment in Ms. West's post was chiefly responsible in my decision to say, "the heck with it."  She said, "Blog because you love it."

That simple.

Some may tell you not to have music playing on your page because it will turn readers off, but if you love it and it bespeaks the essence of you, I say, "Go for it!"  There's got to be other readers out their who love that music, too.

Some may tell you not to get political.  I say, "Whatever floats your boat."

Some may say not to clutter your page with wall paper.  Cutest Blog on the Block cravers, yeah, I'm talking to you.  I say decorate your blog like you'd decorate your home.  If plain white walls don't show your personality, then let that sparkling personality shine through.

To heck with those rules.  Do what you love to do.  Don't feel guilty if you skipped on a blog-hop or missed a week of posting or forgot to link back on a swap.  Don't let it become a chore or else you're blog will become a bore (I rhymed again...like how I snuck that one in there?)

I may not have all the answers or hoards of followers, but I'll tell you what I do...I have a love for my little blog with no stress and strings attached.  It's not the best-for-you gourmet food and riveting commentary.  Shoot, half of the time, the pictures are skewed, but I'd be writing anyway whether here or in a spiral notebook or two.  I'm glad to see when someone has popped on my page and maybe even left a comment, but that's not the reason I blog.  I simply blog because I want to.  Somehow, sending my thoughts out into the world excites me, like anything could happen.  Anyone could read it.

What's your point of view?

Sunday, June 26, 2011

Chocolate & Strawberry Bread Pudding

Big Sissy had the pleasure of having a cousin stay for a sleepover.  Though, Big Sissy fell asleep by 10pm.  At 11pm, Cousin Naomi came into the living room and hinted around about being bored and mentioned dessert because she knows her Aunt will use any excuse to make one ; )  After some serious consideration, here's what we came up with.   


Naomi's Bread Pudding (she loved this being named after her...was so proud!):

2 cups stale bread cubes (I use King Hawaiian sweet dinner rolls)
4 cups scalded milk
¾ cup of granulated sugar
1 tbsp butter
¼ tsp salt
4 eggs slightly beaten
1 tsp. vanilla
½ to 1 cup s;iced fresh strawberries sprinkled with Cinnamon sugar
1/4 cup chocolate chunks sprinkled across the top
Garnish with sweetened whipped cream, chocolate sauce, and mint.  Viola.


Soak bread in milk for 5 minutes. Add sugar, butter, salt, eggs, and vanilla.
Mix well and transfer to a one and a half quart baking dish. Set baking dish in a water bath (a larger pan of shallow water) and bake for one (1) hour at 350 degrees.

We started by washing our hands and our berries.
Auntie scalding the milk
...waiting

and posing
cooling
beaming
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Thursday, June 23, 2011

Fresh Fig Cookies

So our Fig tree has been producing dozens of little Figs and, for the life of me, I didn't know what to do with them...not enough for preserves, too many for a salad.  So, I decided to bake.  I'm really glad I stumbled upon this recipe.  These cookies are really good.

  • Ingredients:
  • 1 cup white sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup chopped fresh figs
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream sugar and shortening and add beaten egg.
  3. Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
  4. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 155 | Total Fat: 6.1g | Cholesterol: 12mg

**Recipe found on allrecipes.com.

The Stand Off


As the wizard in the Wizard of Oz might say, "Pay no attention to that mess behind the kitty."  Okay, maybe Mr. Fleming would not have such a line worked in ; )

This picture captures a good portion of what I witness between George & Louise in a day.  Whoever moves first, gets chased!