Friday, July 21, 2017

Crispy Chile Rellenos with Ranchero Sauce

This is an unconventional recipe for the traditional Mexican Chile Rellenos. We have a home in Colorado and there's a great Mexican Restaurant on Main Street. We've eaten there many times. It has a new Owner/Chef and he makes the best Chile Rellenos I have ever had. When we were there in May, we ate there several times and each time I ordered the Chile Rellenos. It was the first time I had ever tasted a Crispy version of the iconic Mexican dish.
The unconventional part of this recipe are the Egg Roll Wrappers. It's a very easy method and the end result is delicious.
I've included a recipe for a Ranchero Sauce at the end of this recipe.
Start with the Sauce and then prepare the Chiles.
You can use Poblano Chiles or Hatch Green Chiles, whatever is available.

Here's what you'll need:
A Deep Cast Iron Skillet or Dutch Oven for frying.
Preheat the oven to 250 degrees to keep them warm after you fry them. Place them in the oven on a Parchment Paper lined Sheet Pan.
A separate Sheet Pan for the Cornstarch.

1 Package of Egg Rolls
3 Cans of Whole Poblano Green Chiles, drained and slit to open them if they aren't already slit open.
8 oz. Block of Pepper Jack Cheese, cut it into sticks large enough to stuff each Chile.
A Box of Corn Starch
Vegetable Oil for Deep Frying.

Sprinkle about half of the Box of Cornstarch onto a Parchment Paper lined Sheet Pan.

Open the Egg Roll Wrappers and separate them with the point facing you.
Place an opened Chile on each Wrapper.
Top each with a stick of Cheese.
Roll the Wrapper starting with the corner facing you, tuck the side corners in (seal with a bit of water) and continue rolling them tightly.

Toss each one in the Cornstarch to cover completely.

Heat Oil to approximately 350 degrees.
Fry each one until Golden Brown and the Cheese begins to ooze out.

Transfer to a Paper Towels to drain a bit and then keep them warm in the preheated oven until ready to serve.

Serve with Ranchero Sauce:

3 TBS Vegetable Oil
1 - 32 oz. Can of Diced Tomatoes with the Juice.
1 Green Bell Pepper, Diced.
1/2 C diced Onion.
1 Fresh Jalapeño, seeded and finely diced.
2 Garlic Cloves, minced.
1/2 tsp Cumin
1/2 tsp Dried Oregano
1/2 tsp Smoked Paprika

In a Large Skillet on Medium High Heat:
Oil, until Hot.
Bell Pepper
Sauté for 10 minutes.

Stir to mix well and continue to heat 2 - 3 minutes.

Tomatoes and Juice.
Bring to a Boil.
Reduce Heat to Simmer.
Simmer for 5 minutes.
Remove from Heat and Set aside.
Cover while you prepare the Chiles.
Transfer to a Serving Bowl to Serve.

Peace in the Kitchen.

Thursday, July 20, 2017

Individual Fruit and Nut Cakes

These small cakes are packed with fruit, nuts and oatmeal. They're flavorful and delicious.
I make them in my Lodge Biscuit Pan.
You could also use my Hippy Muffin Batter to make these small cakes.
I've included the recipe at the end of this one.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Lodge Cast Iron Mini Cake/ Biscuit Pan with 7 wells. Brush well with Vegetable Oil.

1 1/2 C peeled and diced Granny Smith Apples
3/4 C Sweetened Condensed Milk
2 Eggs, beaten.
1/2 C Vegetable Oil
2 tsp Vanilla
2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 C Old Fashioned Oats
1 C Bran Flakes Cereal
1/2 C Chopped Pecans
2/3 C Dried Cranberries
1/4 C Half and Half

In a Mixing Bowl:
Sweetened Condensed Milk
Whisk well.

In a Large Mixing Bowl:
Baking Powder
Baking Soda
Stir by hand to combine well.

Wet Ingredients to Dry Ingredients.
Stir by hand to combine well.
Gradually stir in Half and Half just to combine.

Fill the wells with Batter.
Bake 10 - 12 minutes.

Remove Pan to a Rack to cool for 10 minutes.
Remove Cakes to the Rack to Cool Completely.
Transfer to a covered container.

Peace in the Kitchen!

Hippy Muffins.

These are such an Iconic Hippy Muffin. We made them in the 60's and 70's.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Muffin Tin with Paper Liners and sprayed with a Vegetable Cooking Spray.
This recipe make 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, ( I use a Box Grater on the largest holes) squeezed dry.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:
Baking Powder
Mix well with a Wooden Spoon.

Fold in by hand, just until combined:
Create a Well in the Center of the Bowl.

Maple Syrup
Mix just until combined.

Divide evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to Cool fot 5 Minutes.
Transfer Muffins, in the Liners, to the Rack to Cool completely.

Peace in the Kitchen!

Thursday, July 13, 2017

Beer Festival Pretzel Necklaces

We attended a Beer Festival in out town in Colorado when we were there in May. We saw a family wearing Pretzel Necklaces.
We had never seen them before. They broke them off in-between tasting Beer. I thought it was an great idea.
We're going to make them for the next Festival in our hometown in Texas.

This is not a recipe, simply a great idea and a couple of photographs.

Peace in the Kitchen!

Wednesday, July 12, 2017

Breakfast Bundt Casserole

This is an interesting recipe that can be customized to your own personal taste. There are many options for other ingredients.
You can add a cup of diced Zucchini, 1/2 C of diced Red Bell Pepper and 1/2 C Green Bell Pepper for a Christmas Casserole.
You can add diced cooked Ham, Sautéed Sausage (Vegetarian Versions available), a box of Frozen Spinach, thawed and squeezed dry, and the list goes on.
Just make sure you don't add any additional Potatoes or Roll., this is the perfect amount.

Breakfast Bundt Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Bundt Pan (choose a simple design) The Original Kugelhof works well) Coat with a Vegetable Cooking Spray.

1 C of your favorite Add In Ingredient.  (see the list above) or add your own.
1 C Frozen Tater Tots, unthawed.
12 Large Eggs, Beaten
1 Can of Pillsbury Grand Biscuits, Raw and Diced into 1" pieces.
2 C of your favorite Shredded Cheese.

In a Large Mixing Bowl:
All ingredients,
Stir to combine well.

Spoon into the Pan.
Bake 45 - 60 minutes.
The top should be Golden Brown.

Remove Pan to a Rack to cool 5 minutes.
Invert onto a Serving Platter.
Slice to Serve.

Peace in the Kitchen!

Sunday, July 2, 2017

Keep Guacamole Green

Keep Guacamole from turning Brown.

There are so many recommendations for how to keep prepared Guacamole from turning Brown after it's prepared.
Some of the ways, leave the Pit in the middle of the mixture, add extra Lime Juice, cover with Plastic wrap directly onto the mix to create a seal. Today's Plastic Wrap is more porous than it used to be.
Those are all well and good, but none of them are fool proof.
The only way to prevent browning and keep refrigerated for up to 3 day:

After preparing it, transfer it to a small glass container that has a lid, smooth the top and drizzle about 1/2" of Lukewarm Water to cover it.
Place the Lid on it and refrigerate it for up to 3 days.
When ready to serve, Drain the water off and stir to combine well.

Peace in the Kitchen!

Wednesday, June 28, 2017

Tex - Mex Corn Salad

We make a lot of recipes that are referred to as Tex - Mex here in Texas. Here's a great Salad or Side Dish that has all of the ingredients needed to be referred to as Tex - Mex.

Tex - Mex Corn Salad

1 - 16 oz. Bag of Frozen Corn, thawed.
2 TBS Olive Oil
3 TBS Mayonnaise
4 oz. Mexican Cotija Cheese, crumbled + additional for Garnish.
2 TBS Fresh Lime Juice + additional for Garnish.
1 TBS Diced  Fresh Jalapeño Pepper
1 TBS Diced Red Onion
1/4 C finel chopped Fresh Cilantro
2 Garlic Cloves, minced
1/2 tsp Chile Powder
Salt and Pepper to taste.

In a Skillet on Medium High Heat:
Oil, until Hot.
Sauté for about 8 minutes, just until Charred.

In a Large Mixing Bowl:
Lime Juice
Chile Powder
Salt and Pepper
Mix to combine well.

Fold in:
Mix to combine well.

Refrigerate until cold.

Just prior to serving:
Drizzle with additional Fresh Lime Juice.
Sprinkle with additional Cheese.

Peace in the Kitchen!

Sunday, June 25, 2017

Ritz Cracker Dessert Bars

Who knew that crackers could be so decadent when turned into a dessert Bar?

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.

2 Sleeves of Ritz Butter Crackers (60 crackers)
1 1/2 C Heath English Toffee Bits
1 - 14 oz. can of Sweetened Condensed Milk
Confectioner's Sugar

In a Large Zip Lock Bag:
Crush finely, using your hands.

In a Medium Mixing Bowl:
Cracker Crumbs
Toffee Bits
Condensed Milk
Stir to combine well.

Press evenly into the Pan.
Bake 15 - 20 minutes until Golden Brown.

Remove Pan to a Rack to cool completely.

Dust well with Confectioner's Sugar.
Cut into Bars to serve.

Peace in the Kitchen!