Saturday, September 25, 2010

Angela's Awesome Enchiladas

 Courtesy of MomSavedbyGrace  
 
Photo by ASERGEANTSWIFE

Ingredients
  • 2 pounds skinless, boneless chicken breast meat - cut into chunks
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups sour cream
  • 1/4 teaspoon chili powder
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 1 (1.25 ounce) package mild taco seasoning mix
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 teaspoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 5 (12 inch) Flour Tortillas
  • 3 cups Cheddar cheese, shredded, divided
  • 1 (10 ounce) can Old El Paso Sauce Enchilada sauce
  • 1 (6 ounce) can sliced black olives
Directions
  1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  2. Heat the butter in an Open Skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish, recommend Pyrex Grip-Rite 3-Quart Oblong Baking Dish Clear or a Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
  4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
The Everything Mexican Cookbook: 300 Flavorful Recipes from South of the Border (Everything Series)
The Best of Mexico (The Best of ...)

Friday, September 24, 2010

Tostones Rellenos "When you think it is perfect, it just becomes better"

Tostones or Patacones, whatever the name it is a dish which has crossed over in the food world.  I'll leave it up to the Simple Chef™, with his great product Tostobueno ® "The Ultimate Tostonera"



CROSSING OVER THE GREEN PLANTAIN . . . OUR INSPIRATION . by The Simple Chef™,

Earlier in the evening a woman had told me she needed to smoke a cigarette when she finished the apples and toston and ice cream concoction. You get the inference there. By the end of the night the word had spread throughout the rustic gymnasium that something special was going on at our booth. And we were happy to oblige as long as we could. It’s no secret what was happening. We had suddenly made fried green plantains accessible to the eating public. Even Latinos who have spent a lifetime with tostones are finding this everyday foodstuff they’ve eaten sometimes three times a day a versatile platform to build a whole new food craze inside and outside of their communities. It has happened with Italian food, Chinese, Mexican, Thai and their forerunner soul food. Once the food is demystified it becomes accessible. By putting cinnamon apples and ice cream in a tostone cup, it paves the way for more traditional Latin fillings like roast pork, or shrimp in a sofrito sauce.



You can see the Tostonera in action this Saturday at the Hispanic Festival in Coral Gables.  http://www.gableshispanicfestival.com/

Ingredients

3 Green Plantains
2 cans of Cherry, Lemon, Apple Pie Filling. Your favorite brand
1 bottle of Whipped Cream. Your favorite brand
8 ounces of Chocolate to melt. Your favorite brand. Melt whatever way you are use to melting chocolateinch Frying four tostones at a time, enough Oil to cover the plantains while frying either a deep fryer or frying pancup A Green Plantain Toston Relleno molder. I prefer the Tostobueno, the Ultimate Tostonera®

Preparation

Step 1
First: Fill large bowl with 3 cups of warm water and 4 tablespoons of garlic salt.

Step 2
Second: Peel green plantains (approx 1 per person). Cut into 2 inch chunks for cups. Place into garlic water to soak (approx 1/2 hour).

Step 3
Third: Heat oil for frying (in a skillet or deep fryer) 360- 365 degrees. Remove plantains from garlic water and dry on a paper towel (to reduce chance of grease splatter). Place plantain pieces in hot oil for 6-7 minutes (or until color changes slightly). Then take them out and let them cool for about 30 seconds.

Step 4
Fourth: Choose the cup side of the Tostobueno®. Spray with cooking spray. Take the fried plantain and place it in the cup side lengthwise. Press down firmly to form the “tasita” or cup and then remove carefully–remember the plantain will still be hot.

Step 5
Fifth: Quickly dip the plantain cup back in the cold water. This will make the plantain pieces crispy when refried. Hold on, almost done…

Step 6
Sixth: Place the molded plantain back into the hot oil one more time for 3 minutes (until golden brown).

Step 7
The Finish —Melt the chocolate. Place toston cup on bed of chocolate. Scoop favorite fruit topping into cup. Top with whipped cream.

Step 8
THIS DESSERT IS ABSOLUTELY DELISH. And very easy to make once the toston peeling, cutting and frying is mastered. For more “How to” pics go to my profile.

Step 9
Http://www.mefeedia.com/entry/how-to-cut-a-green-plantain-for-toston-cups/7239372

Step 10
Http://www.mefeedia.com/entry/how-to-peel-a-green-plantain/6968095/#

Step 12
THE SIMPLE CHEF’s HINTS TO BETTER TOSTON COOKING.

Step 14
In Step 3, removing plantains from garlic water and drying on a paper towel reduces chance of grease splatter when placing the cut green plantain in oil for first fry.

Step 15
In Step 4, spraying the Tostobueno® with cooking spray is only needed the first time the Tostobueno® is used.

Step 16
In Step 5, quickly dipping the plantain cup back in the cold water makes the plantain pieces crispy when refried. After remove pieces from hot oil and placing on a paper towel after second fry, lightly salt with popcorn salt, which is finer and sticks to the plantain better, but any salt is fine or skip this step completely.

Step 17
Remember presentation is everything—and WHEN FRYING ANYTHING, BE CAREFUL!

Wednesday, September 22, 2010

Original Cuban Sandwich "Sandwich Cubano"

Photo by JCStrutz

Ingredients

  • 1 loaf Cuban bread.
  • 1-ounce regular mustard
  • 4 dill pickles
  • 5 slices boiled ham or Virginia ham
  • 2 slices roast pork
  • 1 slice imported Swiss cheese.
  • 1-ounce butter

Directions

  • Cut Cuban bread to desired size, common size is 7 inches.
  • Next, slice open the bread down the middle.
  • On the topside of the bread spread 1-ounce of mustard, evenly across.
  • Then place 4 pickles on top of the mustard.
  • You then place 1 slice of Swiss cheese on top of the pickles.
  • Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread.
  • On top of the ham, place slices of roast pork, 1 1/2 ounces per slice.
  • You then join both halves of the sandwich.
  • You are now ready to grill your Cuban sandwich.
Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave the sandwich in the grill until the top of bread turns to a golden brown, and the top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!

Typically served by itself or with a choice of french fries or fried green plantain chips ("mariquitas").
Old Havana Cookbook: Cuban Recipes in Spanish and English (Bilingual Cookbooks)

Bistec Empanizado "Breaded Steak"

Courtesy of Carmen Pelaez

Photo by Carmen Pelaez
Ingredients

1 pound sirloin steak, cut into 4 pieces and pounded to a 1/4″ thick
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 1/2 cups cracker meal made from Cuban crackers
2 eggs, well beaten
Canola oil
Parsley, finely chopped
*Cuban or tropical crackers are available in Latin American markets and most grocery stores.  Saltines can be substituted.


Photo by Carmen Pelaez
Preparation
  • Using the side of a large knife or mortar and pestle, mash the garlic to a paste with salt and pepper. 
  • Blend in the citrus juices.
  • In a large glass bowl, pour marinade over steaks and refrigerate for at least 1 hour.
  • Drain steaks well and pat dry, discarding the marinade. 
  • Dip the steaks in the cracker meal, then the beaten eggs, then the cracker meal again, pressing the steak into meal until well coated.
  • In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º.  Add the steaks, turning them once until they are browned, about 2 minutes on each side.
  • Remove from oil and drain on a rack lined with paper towels.  Serve with lime wedges and white rice.
  • Makes 4 servings.
Typically this dish is served with white rice, fried green or ripe plantains and black-bean soup ("potaje"). Three Guys from Miami Cook Cuban

Cuban Sandwich "Sandwich Cubano" Miami Style


For those of you that enjoyed the Cuban Sandwhich recipe, I am sorry to say that those who wrote it "Three Cuban Guys from Miami" who manage three other websites dedicated to Cuban food and restaurants, had a problem with me posting their recipe on my blog.
 
Not only was I providing links to their sites, not only was I promoting their sites for free, not only was I promoting their two cook books, They still had a problem.
 
As always, we comply with everyone's request, we always provide direct links and full credit to the authors, in this case what can I say, these are just three cuban guys from Miami.  Well, I'm a Cuban guy from Miami and I share.
 
Don't worry, we will get you the best Cuban Sandwich pictures and recipes we can.  There are plenty of recipe sites out there that collaborate and share.
 
Tune in for the next Cuban Sandwich.
 
 

Black Bean & Sweet Potato Quesadillas

If you haven’t tried them already, another staple that you must have if you are gluten-free is La Tortilla Factory Smart and Delicious Wraps, Wheat Free Gluten Free.  They are delicious tortillas made from teff and millet, two very nutritious gluten-free grains.  You can use them in recipes where you would normally use a flour tortilla.  They are perfect for making burritos, wraps and also quesadillas!  However, if you are dairy-free, the word quesadilla seems like an oxymoron.  Ironically, this recipe works great with or without cheese.  I can eat a little goat cheese now and then, so I grated a little fresh goat cheddar and it was delicious.  But if that’s not for you, no worries, you will still enjoy it.  It’s a very hearty vegetarian meal with a little spice, perfect for an early autumn day. The bulk of the preparation to this recipe goes into preparing the sweet potato filling.  Here are the ingredients you will need:

2 medium sweet potatoes or yams
1 small poblano pepper, roasted
1/2 yellow onion
3 cloves garlic
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder, more or less to taste
1/2 tsp cayenne or to taste
1/2 tsp sea salt
3 T olive oil

1,000 Gluten-Free RecipesCut the sweet potatoes into 1-inch pieces.  You can leave the skins on - as long as they are organic and well-scrubbed, the skins are very nutritious.  (Plus it is also a time-saver not to peel them!)  Process in a food processor until shredded.  Put the poblano pepper under the broiler for about 10 minutes, turning until all sides start to bubble and char.  Carefully peel back the skins and set aside to cool.  Dice the onion and mince the garlic.  Heat the olive oil in a heavy skillet and saute the onion and garlic until fragrant.  Add the shredded sweet potato, the spices and salt.  When the pepper is cool enough to handle, remove the seeds and dice the pepper.  Add this to the sweet potato mixture and saute for about 10 minutes, stirring often so it doesn’t stick to the pan and adding more olive oil if necessary.

Meanwhile, prepare 1 cup black beans, either from a can or if you freeze your own slow-cooked beans, bring them to a simmer on the stovetop, then drain.  In a larger skillet, heat a tortilla on one side.  Flip it over, then spoon half of the sweet potato mixture and half of the black beans.  If you are using cheese, grate some on top of this mixture.  Add some steamed kale or chard or spinach, then fold over the top.  Continue to heat until the cheese melts, flipping it if you dare, though it is challenging to do without losing bits of sweet potato all over the stove…finally, top with fresh tomato slices or homemade salsa, and serve.  (Shown above with one of the few fruits of my first tomato plant, which finally materialized here in September due to a colder and foggier than average summer in the Bay area.) Courtesy of: Gluten Free, Dairy Free, Sugar Free Blog

Makes 2 large Quesadillas

Sunday, September 19, 2010

White Rice


Rice is a staple food on the Latin Caribbean islands. When you are looking for a rice dish that won't overshadow your other dishes, a simple plain white rice is acceptable and it's really simple to make.

 

 

 

Ingredients:

  • 2 cups water
  • 1 cup long grain rice
  • pinch of salt to taste

Preparation:


Black & Decker RC3303 3-Cup Automatic Rice Cooker1. Bring the two cups of water to boil in a sauce pan.
2. Add the rice and salt.
3. Allow to boil for about 1 minute. Stir once to prevent sticking.
4. Cover the sauce pan with an appropriate fitting lid that does not have an exhaust hole.
5. Reduce heat to low and allow to simmer for about 30 minutes.
Tip: Do not lift the cover until the time is up. The trapped steam cooks the rice. If you let it escape, your rice will not cook properly.
Serves: 4 half-cup portions.

The other option to making white rice is to use a rice cooker like the Black & Decker RC3303 3-Cup Automatic Rice Cooker.  This makes the process simple, avoids buring the rice and you can let it cook on its own while you continue to prepare your meal.

Moros y Cristinos "Black Beans & Rice"


Courtesy: About
This rice dish comes with an interesting title. Literally translated, Moros y Cristianos means Moors and Christians. It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians.
This savory rice and bean dish, a hold over of Spanish occupation, is popular in Cuba. There are as many variations of this recipe as there are Cuban cooks. Here is my quick and simple, yet very tasty version. Memories of a Cuban Kitchen: More Than 200 Classic Recipes.

Ingredients:

  • 1 15-ounce can of black beans (undrained)
  • 1/4 cup recaito
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 4 cups hot cooked white rice

Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban EntertainingPreparation:

1. Combine all ingredients, except the white rice, in a saucepan.
2. Bring to a boil over medium heat.
3. Lower heat, and let simmer uncovered until beans reach your desired consistency.
4. Remove and discard bay leaf.
5. Serve black beans side by side or over the top of the white rice.

Wednesday, September 15, 2010

Save at your Favorite Latin Retaurant!

Celebrating Latin Food has partnered with Restaurant.com one of the nation's largest discount merchants.  Enjoy your favorite latin food while saving at your favorite restaurant.  At Restaurant.com you will save up to 60% on your dining at many of your favorite restaurants and dining places.
Miami - $25 Gift Certificates for $10

Saturday, September 11, 2010

Chipotle Crusted Pork Tenderloin

By: Kramnodrog  "Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams."
Photo by Mominml

Ingredients

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins






Directions

Tones-Southwest Chipotle Seasoning, 21 oz1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. Mr. Bar-B-Q 5-Piece Stainless Handle Barbeque Tool Set
Complete Grilling Cookbook (Williams Sonoma Kitchen Library)

Mexican Casserole


Photo by Alfann02
By: Annie Ellis  "Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions."

Ingredients

1 (16 ounce) can refried beans
3/4 onion, diced
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
2. In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.  Emerilware Hard Anodized 1-Quart Non-Stick Sauce Pan with Glass Lid
3. Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
4. Bake until the cheese is melted, approximately 15 to 20 minutes. Servings: 4
The Best Casserole Cookbook Ever
The Big Book of Casseroles: 250 Recipes for Serious Comfort Food

Easy Chicken Fajita Soup

By: Gweb8   "This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips."
 
Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste

Directions

1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Clay Art Tuscan Sunflower Soup, Set of 4
2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
3. Season the soup with hot sauce, salt, and pepper to taste before serving.  Servings: 10
A Gringo's Guide to Authentic Mexican Cooking (Cookbooks and Restaurant Guides)