I have to admit it … I’m addicted to Chipotle! I typically do not like “chain restaurants” (does that make me a food snob?) with the exception of Chipotle. Their food is fresh, good and addictive. If you don’t have Chipotle near you or you want to make a good steak taco and corn salsa at home then try this recipe. The corn salsa tastes almost exactly like Chipotle’s! ENJOY!
Chipotle Mexican Grill’s Ancho Chile Marinade
2 oz dried ancho chiles or dried pepper of choice
1 tsp black pepper
2 tsp cumin powder
2 tbs fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 cuts of meat of choice, such as chicken or steak
Soak dry chiles in water overnight or until soft. Discard water. Remove seeds.
Add all ingredients except meat in food processor. Puree until smooth.
Spread mixture over meat and refrigerate at least 1 hour, up to 24 hours.
Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.
Serve with rice, black beans or choice of side dish. Garnish with fresh cilantro. Or serve in a burrito.
Are you craving dark chocolate and do you want to make something that is quick and easy and filled with dark chocolate and topped with fresh raspberries? Then … you need to make this now. These danish are ridiculously easy and really good. I rarely use “packaged” items such as crescent rolls and prefer to make everything from “scratch” … this is one exception. Indulge and … ENJOY!
1/2 cup cream cheese
2 Tablespoons sugar
1 Teaspoon vanilla
1 Tablespoon Dark Unsweetened Cocoa Powder
1 can crescent rolls
1 cup fresh raspberries
Begin by combining the cream cheese, sugar, vanilla and chocolate in a small bowl.
Roll the crescent roll dough out and press the perforations together.
Slice the dough into 8 equal squares.
Top each square with a spoonful of the cream cheese mixture.
Pile the raspberries on top of the cream cheese.
Fold the corners of the dough into the middle and place each pastry on a baking stone.
Place in the oven at 375° for 12-14 minutes or until golden brown.
I was so happy to find yet another great recipe using pomegranate. This is quick and delicious and doesn’t the pomegranate look pretty plated? The combination of the sweet from the coconut and slightly sweet/sour pop of pomegranate is a winning combination. ENJOY!
Toasted Coconut Tilapia with Pomegranate Salsa
YIELD: SERVES 2-4
TOTAL TIME: 30 MINUTES
4 tilapia filets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut
1 tomato, chopped
1/2 red onion, finely diced
1/2 cup pomegranate arils
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt
To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!
Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.
Unfortunately my Mother and Dad don’t live close by. So when I do get to travel and visit them I always like to bake things they like and bring something special. This past trip I decided to make my mother a cookie bouquet. She has seen my cookies on my blog, but it’s not like seeing the real thing. And, after all, she is a very special mother and deserves a cookie bouquet! Why not try your hand at decorating cookies for someone special in your life by making a cookie bouquet. It really isn’t hard, you just need to invest some time and lots of love!
I also found another sugar cookie recipe which I like even better than the one I had been using. I do not use the “frosting” recipe that is along with the sugar cookies; I use royal icing which hardens nicely for decorated sugar cookies.
I love these corn muffins and they go perfect with my Pork Posole. In fact, they go well with a lot of things and are great on their own. And an added bonus . . . they are quick and easy to make. Give them a try and let me know how you like them. ENJOY!
Not My Grandmother’s Buttermilk Corn Muffin (I renamed the recipe because they are not my Grandmother’s corn muffins ha ha)
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease muffin tins.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
If you’ve never tried this … you need to. I love this hearty soup. I never had hominy until I made this soup … hominy is like corn on steroids! Actually, hominy tastes like a corn tortilla and it makes the soup. Corn muffins go great with this soup. A fantastic corn muffin recipe will be coming next. ENJOY!
2 large onions, divided
7 tablespoons canola oil or vegetable oil, divided
4 tablespoons ancho chile powder, divided
1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone
5 cups (or more) chicken stock or broth
5 cups water
5 large garlic cloves, minced
4 teaspoons ground cumin
4 15-ounce cans golden hominy, drained (hominy is found in the canned vegetable section)
3 cans enchilada sauce (mild or medium according to taste)
4 limes, each cut into 4 wedges
Chopped fresh cilantro
Preheat oven to 350°F. Thinly slice 1 onion. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder; stir to coat. Add pork to pot. Add 5 cups broth and 5 cups water. Bring to boil. Cover and transfer to oven.
Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.
Discard fat from top of chilled juices. Cut pork into large cubes, discarding excess fat. Thinly slice remaining onion. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, enchilada sauce and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer a couple of hours to allow flavors to blend, adding more broth to thin, if desired.
Ladle posole into bowls. Garnish with lime wedges, add sliced radish and cilantro to the soup and ENJOY!
Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Addlemon zest and wine, and cook until wine has evaporated, about 1 minute. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.