Black Bean and Corn Enchiladas

Have you ever gone out for a meal and later lived to regret it.  As I laid in bed the other night, tossing and turning, I knew I had crossed the line.  I love Mexican food, but sometimes it doesn't love me back!  Too much salt and fat for this girl.  Whenever the urge for Mexican food arises I try to make better choices.  This was one of those better home made choices.

Meatless meals are not only healthier (for me) this one was a snap to prepare.

Black Bean and Corn Enchiladas

6-7 soft taco size tortillas.  I used multi grain but I usually prefer flour or white corn tortillas

1 can of low sodium black beans, rinsed well

1/2 cup frozen corn kernels

1/3 cup chopped onions (I used red onions)

1 small can of black olives

1 small can green chili enchilada sauce

about 1 Tbsp chopped cilantro (optional)

3/4 - 1 cup grated jack cheese (I used reduced fat)

Preheat oven to 375 degrees.  In a pan add the beans, corn, onions, olives and 2 Tbsp of the green chili sauce.  Mix well and heat on medium for a few minutes.  Add the cilantro, if using.  

In a glass pan (11 x 7 size) pour about 1/2 cup of the green chili sauce.  Lay out one tortilla and put a bit of filling in the middle, fold over each side and place into the glass pan, seam side down.  Repeat, until you can't fit any more (about 6-7)  Pour the remaining (or just enough to barely cover tortillas) sauce over the top.  If there is any filling left over you can sprinkle that on top also.  If there's cheese left, use that on top, too.  Cover with foil and cook in the oven for about 20-25 minutes.  Uncover and continue to bake for another 5-10 minutes.

Garnish with guacamole, shredded cabbage or sour cream.  Do what you like!

Shrimp Fajitas with Pineapple Avocado Salsa

Even though Cinco de Mayo has passed it's always time to have Mexican style food!  For me, any time of year is okay.  Growing up in Southern California, GOOD Mexican food was the standard and the best establishments were the small "taco stands".   Then along came places like Taco Bell, which although turned out to be a great business venture, it still lacks in authenticity, big time!

Next to Italian food, Mexican is a very close second as my favorite meal.  What's not to like about shrimp tacos and these are super easy to make.  The only way to improve these would have been to make my own fresh warm tortillas!  Next time!

For the salsa:

1 avocado, slightly mashed leaving chunks

3/4 cup chopped pineapple

2 Tbsp salsa or pico de gallo

Mix together in a bowl and refrigerate.

For the Fajitas:

1 red pepper, thinly sliced

1/2 yellow onion, thinly sliced

1 Tbsp oil

1 Tbsp fresh chopped cilantro

about a dozen cooked shrimp, tails removed

can of black olives (optional)

sour cream for garnish (optional)

tortillas

In a skillet, cook the peppers and onions in the oil on medium high until they are almost limp, about 10 minutes.  Add the cilantro and stir in the shrimp and olives, if using them.  As the mixture cooks, lower the heat to medium low and you can add a bit of water or pineapple juice to keep moist.

Fill each tortilla with the shrimp mixture and top with the pineapple/avocado salsa.  Garnish with sour cream and sliced cabbage mix if you want more crunch.  Ole!

Note:  You can use raw shrimp, marinated and grilled on the barbecue.   At the time I only had pre-cooked shrimp.  The above quantities will serve 2-3 people.

Mexican Pizza

Years ago, probably over 30 or so, I used to order a Mexican pizza at a local restaurant.  It was smothered with cheese and heaped four inches tall with lardy refried beans.  Not really a healthy vegetable to be seen.  Those were the days when I actually had a metabolism and a waist!  Nowadays that would be a TOTAL splurge.  Ordering something like that would send me into a guilt pattern of thinking for at least a week!    Not to mention the time and energy it would take to possibly work it off!

 Here's a meal you can throw together in a matter of minutes.  Perfect for a week day when most of you are short on time and energy!   The amounts aren't exact, but this isn't rocket science!  It's a much healthier version of my Mexican pizza of the past.  Enjoy!

Mexican Pizza

(makes 4)

4 medium size whole grain or combination corn/wheat tortillas

1 can nonfat spicy beans

1 cup shredded reduced fat Mexican cheese blend or jack cheese

about 3-4 sliced mushrooms, 1/2 cup chopped onion, 1 medium zucchini or summer squash, sliced

1/4 cup vegetable stock

roasted garlic fresh salsa (optional)

avocado slices (optional)  for garnish

non fat sour cream (optional) garnish

Saute the vegetables in stock first and set aside.  I like to heat the beans in a small saucepan as I do the veggies.  To make one pizza, spread a tortilla with beans, top with veggies, add 1/4 cup cheese.  Put on a plate and microwave for about 40 seconds.  Remove and garnish with your choice of salsa, avocado. sour cream, etc.  Do the same for the rest of them.

This is a great "beginner" recipe for kids, just be there to supervise.

Riviera Maya Getaway - Part Three

In Mexico there are plenty of all inclusive properties to choose from.  One must do the research to find the best ones.  In my opinion, The Royal in Playa del Carmen meets and exceeds my idea of "the best".  The restaurant choices are Pelicanos,  beach front, serving upscale beach seafood, Tapas Pinxtos, Spanish and Basque style food, also beach front.  Then there's Spice, the "breakfast" spot also serving lunch, dinner and the best coconut ice cream!  You can sample almost every cuisine here.

Down the street is Asiana, serving sushi, noodles and several Southeast Asian entrees, including duck. 

Across the street you find Italian and Mexican restaurants.  The new kid on the block is Mediterraneo accompanied by a whole new wing of rooms, quiet pool and Starbuck -type coffee house.

Grouper from Mediterraneo

One of the best restaurants I've ever eaten at is called Marie Marie.  Most of the other restaurants don't require reservations.  This one?  Absolutely!  And it's easy to see why.  They "literally" rolled out the red carpet for us the first night.  (We ate there twice)  As we entered the place all the servers were lined up and started to applaud as we strolled in.  I almost had to look around  to make sure Angelina and Brad weren't behind us!  I guess that's what they do for the 1st arrivals!  Nice touch!

The food was terrific, the atmosphere romantic, yet colorful, with beautiful murals on the walls, and the service was amazing.  Okay, so it sounds like I'm being paid to write a good review for them.  Not so!  But I will show you some pictures...see what you think.  Too bad there's no taste-o-vision on this blog, huh?

Yucatan fondue - not the diet special!

Hubby's steak

Monk fish medallions

Lobster bisque

Melt in your mouth lamb chops

Disclaimer:  All of the above food was not eaten in one sitting!  For those of you with a hearty appetite this could be accomplished.  That's the beauty of going to an all-inclusive!

Getaway to Riviera Maya - Part Two

If you ever need inspiration in the food department, take a trip to the Yucatan.  Riviera Maya is a world renown destination and there is no lack of ethnic cuisines.  In our little "corner of the world" (the all inclusive property we stayed at) every day and night was a trip to a different country.  Here's a pictorial of our food frenzy.

The first evening freshly caught grouper stuffed with spinach was on the menu.

One of the beachfront restaurants was called Tapas Pinxtos featuring small plates with a Northern Spanish and Basque influence.  As soon as we were seated we were eagerly greeted by our waiter carrying a "welcome drink", a version of sangria.  The picture above is a cuttlefish (calamari) bruschetta...scrumptious and to be duplicated at home this Summer, perhaps. 

Our next sampling was puff pastry with goat cheese and spinach...way too good!  So much for a light lunch!  Oh well, we'll just take an extra long walk or a more vigorous snorkel.

A few days later we went to the other beach front restaurant called Pelicanos for another light lunch.    Below is a Mimosa salad with assorted fish and hearts of palm.  This was followed by a mixed seafood plate.  Shrimp, grouper, lagostinos and mussels....a seafood lover's delight!

Stay tuned for more of our Mexico vacation.  Looking back, I think we were on a mission to soak up as much sun as our bodies would allow, taste devour as much seafood as we could, interspersed with as much walking. swimming and snorkeling as we could fit in.  We succeeded...mission accomplished!

Simple Black Bean Enchiladas

Before I continue with my getaway to the Riviera Maya I wanted to insert this simple enchilada recipe.  My love for Mexican food goes way back into my childhood days.  There was never a shortage of great Mexican food restaurants in Southern California where I grew up.  Most were inexpensive and casual, always a great place to take the kids, I guess, because my parents would load us into the station wagon and off we'd go for a "special' night out.  I might add that this special event usually only occurred once every month or when there was a blue moon!  Times are quite different now.  It's not uncommon for people to have breakfast, lunch and/or dinner out several times a week.  Who can afford that?  Okay, I'll step off of the "soapbox"!

Why not try to make Mexican at home?  It's pretty easy.  There's no right or wrong when it comes to tacos, quesadillas or enchiladas.  You can create your own fillings.  

For the filling:

1-2  boneless chicken thighs, cooked first and cubed

1 15 oz can of low sodium black beans (whole, not refried), drained and rinsed

2 Tbsp chopped onion

2 Tbsp salsa verde (use some from a small can)

1 small can sliced black olives, liquid drained

1 small handful of chopped fresh cilantro


Mix all of the above ingredients in a saucepan  and cook on medium heat for about 10 minutes.  This part can be done a day ahead.  Put in a covered bowl in the refrigerator.

To assemble:

1/2 can (28 oz) of mild-medium green enchilada sauce

6 white corn tortillas, about 6-8 inches in diameter.

3-4 oz of grated jack cheese

Using either a 7x11 or 9x12 pan,  spray the bottom with pan spray first, then spoon a little of the green enchilada sauce on the bottom, barely covering it.  Place about a 3/4 - 1 inch wide strip of bean mixture down the center of one tortilla.  Sprinkle a light layer of cheese on top and roll up, flapping one side over the other towards the middle.  Grasping firmly, turn over and place in the pan.  Repeat with remaining tortillas until you have no more room in the pan.  They should fit snugly.  If you have additional bean mixture, sprinkle it over the top and sides.  Pour more green enchilada sauce over each enchilada and top with additional cheese.  Cover and heat in the oven for 30 minutes on 350 degrees.

Serve with rice, guacamole and/or a dollop of sour cream.

NOTE:  I used both pan sizes and soft taco size tortillas versus regular sized tortillas.  Both came out good.  For company, I recommend the larger size...you can add a bit more chicken or cheese for these.

smaller soft taco size

A Trip to "Ground Zero" for the End of the World

No, the world didn't end, but I had to get that revelation and reassurance from the Mayans themselves.  When asked, they just smiled.  Everywhere we went while vacationing on the Riviera Maya this past week, we saw no signs of doomsday preparation.  So, the only thing left to do was enjoy ourselves and that's exactly what we did.

We stayed at The Royal in Playa del Carmen, an adult all-inclusive property about 45 minutes south of Cancun.  Our accommodations, room choice, beach, food and location were top notch.  Most early mornings we began the day with a walk down the beach and a swim/snorkel in the turquoise waters of the Caribbean, followed by a breakfast plate brimming with fresh fruit, melons, figs, pineapple, papaya and, of course, coffee.

Most days we lounged on the beach allowing our favorite beach "butlers", Celia and Andrea, to  bring us water, mojitos, margaritas....you get the picture.  Mid-day we wandered over to the beach restaurants for a spectacular lunch served by the MOST gracious and happy employees in the world!  

As the days crept by, (actually they flew by) we had visions of liquidating our possessions and re-locating to this land of the Mayans.  Sometimes it's so very tempting!  Perhaps, someday!

Here's a few pictures for this overview.  More to come on food and excursions.  Feliz Navidad!

Royal water

Ahh...mojito time!

Lunch appetizers

Portabella Mushroom Quesadillas

We must be entering the "dog days of Summer".  Our temperatures have been hovering in the high 90's to over 100 degrees lately.  Perhaps another ice cream dinner is in the near future!  Or a trip to the foggy, misty coast would suit me fine right about now.  My garden, except for the tomatoes are in "shock (survival mode)" and my cat continues to seek out the best cool hiding place in the house.  It took me awhile, but I found her in my hubby's walk in closet sitting very princess- like in a dark corner.  Smart kitty; I almost joined her!

I admit I get a little lethargic (lazy) in the heat so dinners haven't been too creative.  But, simple is good and this portabella quesadilla hit the spot!

Mushroom Quesadilla

Serves 2 hungry lazy adults

2 Portabella mushrooms (4 inch diameter), sliced

1/4 of a large yellow onion, sliced thinly

2 tbsp butter

1 Tbsp olive oil

4 flour tortillas, soft taco size

about 4 oz, jack cheese, grated

guacamole or salsa for garnish

Saute the mushrooms and onions in the butter/olive oil mixture until browned and limp.   You can remove these to a plate and use the same pan if you're lazy.  Add 1 Tbsp more butter, 1 flour tortilla, 1/4 of the grated cheese, half of the mushroom mixture, another 1/4 of the cheese on top.  Close with another tortilla, press down and cook until browned on one side.  Carefully flip over and cook on the other side.  Repeat the process for the second quesadilla and serve with guacamole and hot sauce or salsa.  Ole!

NOTE: If you're watching those calories, you can skip the pan frying and assemble the quesadilla, placing it into the microwave for about a minute or so to melt the cheese.

Mexican 7 Layer Dip

Who says you have to have a big production for dinner?  Since the birth of this blog, I have to admit, we haven't had the same meal very often over the last two years!  Just thinking about that makes me tired!  So, another lazy girl dinner is what's on the menu.

About 30 years ago I tasted my first 7 layer dip.  You know the one, with beans, cheese, olives, onions, tomatoes, guacamole and sour cream.  Layer it all and dig in!  To make it a little more substantial, I added some ground beef, but actually I like it with just the beans.  To compliment this "meal", of course, you MUST have a margarita or two!  What's Mexican food without those?  It's like Italian food without wine!  Right?  And add something healthy, like cantaloupe slices and call it a dinner!

Mexican 7 Layer Dip

1/2 lb ground beef (optional)

a dash of chili powder

a dash of garlic powder

1 can black or refried beans.  If leaving out the meat add another can of beans

a mix of red onion and green onions (1 cup or so)

1 chopped tomato

1 small can of sliced black olives

guacamole (make your favorite recipe)

1 cup grated cheddar or jack or a mix of both

1/2 cup of salsa or picante sauce

a dollop or two of sour cream

If you want the meat version brown the ground beef in a skillet with chili powder and garlic powder.   Add 1 can of beans, red onions and stir.  Pour the meat/bean mixture into a serving glass pie plate.  Start to layer the remaining ingredients.  I don't think there is a proper order for this layering process.  Use your imagination!  When done, serve with chips and that margarita!  Ole!

Note:  No sour cream in this one.  Hubby doesn't care for sour cream unless I "hide it" in a recipe.  I'll never tell...

Cinco de Mayo - Green Chili Chicken

If you're wondering what to make for a Cinco de Mayo celebration, look no further!   I stole this recipe from my father who seems to make it on a regular basis.  One of his grandsons always requests it when he comes to town for a visit.  I wanted to know what all the fuss was about.  Then I made this!  This is one of those great recipes with loads of south of the border flavor, but it doesn't need to simmer for half a day!  I'm sold!

The original recipe calls for a whole fryer chicken cut into pieces (thigh, legs, etc)  I've used skin- on chicken thighs, but breast meat pieces would be good.  Just adjust the cooking time down.

Ingredients

4 - 6 chicken thighs

2 tsp chili powder

1/4 to 1/2 tsp ground cayenne pepper

1 tsp ground cumin

1 tsp salt

1 Tbsp oil

2 garlic cloves, pressed or minced

1/2 cup diced onion

1 (4 oz) can diced green chilies

3/4 cup chicken broth

2 Tbsp flour

2 Tbsp water

1/2 cup sour cream (room temperature)

Place the chili powder, cayenne, cumin and salt on a shallow plate.  Rub the chicken pieces in this.  Heat the oil in a large skillet or Dutch oven.  Brown the chicken on all sides, then add the garlic, onion, chilies and chicken broth.  Cover and simmer for 35 to 45 minutes.  Remove the chicken to a platter and drain the juices back into the pan.  Blend together the flour and water in a cup, then add to the juices.  Cook while stirring as the sauce thickens.  Stir in the sour cream and mix.  Pour over chicken or leave as a side sauce.   Bueno, bueno!

Pumpkin Soup - A Bobby Flay Throwdown!

After looking for that "perfect" pumpkin soup recipe, I stumbled upon this one adapted from the Mesa Grill Cookbook by Bobby Flay.  My lonely fairytale pumpkin sat idly by while I cooked and created without it.  As luck would have it, my pantry produced the exact ingredients I needed to make this version of Fall goodness.

So, with the help from Mr Flay and a few minor changes I came up with the best pumpkin soup I've had in a long time.  What's nice about it is that you can literally "throw" it together in a matter of minutes.  This would make an excellent start to your holiday meal because you can make it, refrigerate and reheat it a day or two later.  And it will be better leftover!

Ingredients:

4 cups chicken broth

3 cups pumpkin puree

2 tsp ground cinnamon

1 tsp ginger

1/2 tsp allspice

1/4 tsp fresh nutmeg, grated

2 TBSP honey

3 Tbsp maple syrup

1  tsp minced chipotle pepper in adobe (canned)

1/2 cup fat free half & half (you have to cut back somewhere)

salt and pepper to taste

garnish with rosemary, garlic flavored rustic croutons and a little parmesan cheese.

In a large pot, boil the broth.  Add the pumpkin and the rest of the ingredients except for the half and half and the garnish.  Reduce the heat to a simmer and continue to cook for about 30 minutes.  During the last 5 minutes, stir in the half and half. Then garnish and serve.  Serves at least 4 adults.

I Miss Mexican - Chicken

By now I can say I'm not craving any food and I don't really get that hungry.  However, I do have a few foods that I sorely miss.  Believe it or not, I miss having oatmeal in the morning, I miss my beloved pasta, ice cream is a no-brainer for me and I miss Mexican food!  Perhaps it's that cheesy goodness or the spice that I enjoy.  Hmmm, maybe it's the margarita that compliments the food from south of the border.  It's like having pasta without wine!

So.... looking for substitutions was my quest the other day.  Although I've had tomatillas many times, I've never cooked with them, myself.  I always viewed them in the grocery store but figured I could live without them.  Until now.  I was wanting a Mexican dish I could safely eat, yet spicy and flavorful enough to enjoy.

First, you have to understand that this slim down plan is VERY limiting so here's what I came up with!

Mexican Chicken for one

1 chicken breast, no skin, no bones

garlic powder
salt & pepper

1 Tbsp olive oil

1-2 tomatillas, remove skin and cut into thin wedges

1/2 cup juice from salsa

In a non-stick skillet heat the oil and place the chicken (already spiced with seasonings) into the pan to brown.  After about 8-10 minutes, turn and continue to cook on the other side.  Throw the tomatillas into the same pan and stir until browned or lightly charred.  Add the salsa juice to help the chicken stay moist.   When done, place the sliced chicken onto a bed of lettuce or cabbage and add more salsa to taste.  Not too bad!

What's for Lunch - Veggie Quesadilla

This has got to be the simplest, quickest quesadilla ever.  Instead of grilling it, I simply microwaved it!  I know this doesn't sound like much of a revelation to some of you, but I hardly use that appliance unless I'm reheating or popping popcorn!  I usually have an assortment of roasted veggies on hand, either from a previous meal or to create with.  Today, I used leftover roasted cauliflower which was part of last night's dinner.  Also, I had roasted red pepper because it goes well with pizza, pasta or sandwiches!

I roast my peppers in a large pan on 400 degrees, turning during the cooking process until all sides have a little charred look.   For those of you who have a gas cook top, this step is easy for you.  After roasting, the secret is to place peppers into a paper sack for about 20 minutes.  Then you can peel them fairly easy.  For the cauliflower, just put into a roasting pan with a little olive oil, a pinch of salt and pepper, and cook until done. (usually around 30 minutes, turning once during the process, or you can shake the flowerettes.)

If you spend a little time preparing the vegetables,  you can throw together a meal in no time.  A weekend would be good, if you have a spare hour.  You'll never buy bottles red peppers again!

For 1 quesadilla, use two 6- inch tortillas.  No measurements needed!  Put the bottom tortilla on a microwave safe plate.  Add some jack or cheddar cheese, (enough to cover the tortilla), and lay the strips of red pepper and roasted cauliflower on top.  Put the top tortilla on and flatten with hand.  Microwave for about 1 1/2 minutes.  Remove and cool slightly.  Cut into wedges and serve.  Each quesadilla can be for two people or for one hungry one!

These are the "soft taco" version of quesadillas.  If you want a more authentic cooked tortilla, just put in a pan with a little butter to "crisp" it up.  Enjoy!

Mexico Revisited - Chicken and Black Bean Enchiladas

Indulge me as I revisit one of my favorite places.  Along the Eastern coast of Mexico lies, in my opinion, the jewel of Mexico.  The Riviera Maya is the stretch of sunkissed tropical beaches, also the home of  Playa del Carmen, a once quaint fishing village,  and it's only a 45 minute drive from the lively Las Vegas like town of Cancum.   If you love a beach with talcum powder-like white sand, this is THE place.  If you like exploring the ancient Mayan ruins, you can do that, too.  If you're a foodie, and love the ultimate in dining and the beachside taco or shrimp quesadilla stands, you'll eat your way through Mexico.  But then you can walk the long stretches of beach for exercise relief! 

Amazingly enough, some of the best Italian food has been found in Mexico.  Also, as you stroll along 5th Avenue in Playa del Carmen, the restaurants have plate displays of what a meal would look like on your plate.  The lobsters, I swear, were the size of 3 month old small kittens!  Or mini chihuahuas, if you're a dog person!

Food aside, though, the multi colored turguiose waters is what pulls me there.  The vibrant colors and the graciousness of the Mayan/Mexican people is another reason I have a fondness for the Riviera Maya region.  But, until a time comes when I can revisit, I continue to fill my kitchen with Mexican influenced dishes.

Some of the best sunrises!

Chicken Black Bean Enchiladas

Ingredients:

1 cup cooked chicken

1/4 c green chile enchilada sauce

1/4 c water

1 Tbsp fresh chopped cilantro (optional)

Cook the above together in a small saucepan until the flavors mix.

1 cup black beans, rinsed well

1 cup grated jack cheese

1 small can black olives (optional)

1 1/2 c green chile enchilada sauce

6  soft flour tortillas (6 inch size is best)

Preheat oven to 375 degrees.  In an 11x7 glass baking dish,  spray first with pan spray and put a small amount of green chile sauce on the bottom.  Lay out a tortilla,  put a small amount of chicken mixture, some black beans and cheese on top.  Roll closed and place seam side down into baking dish.  Repeat the process.  Pour the rest of the chile sauce evenly on top.  If you have remaining cheese you can add that, too.  Bake covered for approximately 30 minutes.  Garnish with fresh guacamole, perhaps a margharita, close your eyes and wish you were back on the glistening white sand beach.  Feel the tropical breeze?  Enjoy!

Cinco de Mayo and Chicken Mole

I really shouldn't be celebrating Cinco de Mayo being of French heritage.  Cinco de Mayo is a celebration of the battle of Puebla between the Mexican and French people.  Obviously, the Mexican won!  But, I have forgiven them since they have such a great influence on my choice of food, next to the Italians, of course!

To celebrate this day, I made Chicken Mole from Chocoley chocolate.  Remember all that chocolate I received?  I still have a few alot of creations up my sleeve!  I have to warn you about this chocolate.  It's so good right out of the bag, you may not have enough for the recipe!  They are still offering you a discount of 15% when you use the coupon code: wendyfaves15  Take advantage of this especially if you are into candy making, etc.

The secret ingredient in this recipe is chocolate.  Years ago I tried this chicken at a restaurant, mostly out of curiosity.  I was sold back then, but thought it had so many ingredients and it could be very time consuming.  Until, I found and adapted a recipe from Paula Deen!  Thanks, Paula.  I hope you don't mind I switched it up a bit!

Ingredients:

2 Tbsp olive oil

1 1/2 cups onion, chopped

4 cloves garlic, minced

1 Tbsp chili powder

1 tsp ground cumin

1 tsp cinnamon

1 can diced tomatoes, drained first

1 chipotle pepper, chopped

1/2 bell pepper, chopped

2 Tbsp peanut butter

3 oz. dark chocolate (I used Chocoley chocolate!)

10 oz. chicken broth

about 8 boneless chicken thighs (you can use breast pieces, etc)

white rice

flour or corn tortillas

Method:

Preheat oven to 350 degrees.

In a large non-stick skillet, heat the oil on medium heat and add the onion.  Cook until translucent.  Add the garlic, chili powder, cumin and cinnamon and stir for about 2 minutes.  Add the tomatoes, peppers, broth, chipotle, peanut butter and chocolate.  Then reduce the heat to simmer for about 10 minutes.  Cool slightly and puree in a blender.  Set aside.

In the same clean skillet,  add the chicken pieces and brown on medium high.  Have an oven proof pan or casserole dish handy.  Arrange chicken and pour the mole sauce over the top.  Braise for about an hour.  I covered mine for the first 30 minutes, then removed the foil covering to finish off.

Serve over rice with tortillas!  Serves approximately 6 people.  Wonderful.  And you can taste that delicious chocolate in there!  More chocolate in the future!

http://www.chocoley.com/
www.facebook.com/bestchocolate

A First time for Everything - Homemade Flour Tortillas

This last week in review displayed many "firsts".  After such a harsh horrible Winter, (actually a great Winter if you happen to like to drink water in the High Desert)  I was able to bask in the warmth of the sun, with my flip flops on, while admiring my first flower of the Spring.  When the crocuses burst forth from the ground I know that the temperatures are slowly rising.  My garden has awakened  and my unwavering perennials know exactly when to bloom.  To me, it is the purest form of "faith", to plant a seed or bulb and hope it doesn't die with all the struggles mother nature hurls toward them.  These hardy plants never disappoint.  To me, it's like magic every year when they return!

In this part of the country we don't plant until the snow has melted off of the great Peavine Mountain. (a large hill in Northwest Reno)  Even then the weather can be fickle and send a deadly frost.   There are certain hardy veggies that I was tempted to buy at the home improvement store today that thrive in frosty weather, such as cabbage, spinach, lettuce, etc.  But, for a little while longer I'm content to stay inside and create more "firsts" in the kitchen.

One of my "firsts" was homemade flour tortillas.  I'm embarrassed to say I've always bought them ready made.   Who knew they were so easy!  And why haven't I made these before?  I guess I had visions of flour flying everywhere and it would be a kitchen cleanup nightmare!  Not at all!  They are relatively simple and I will prepare these again, they were so good!

Homemade Tortillas  Adapted from Raley's Something Extra magazine

2 cups flour

3 Tbsp shortening

3/4 tsp salt

1/2 tsp baking powder

3/4 cup water

Place all the ingredients in a bowl except water.  Work with a fork until it looks like coarse crumbs, then add the water.  Stir until just mixed.  Put on a lightly floured board and knead to form a smooth dough.  Cover with a cloth and set aside for 30 minutes.  Divide the dough into 12 portions.  Roll each one into a circle.  In a skillet cook each tortilla on a medium-high heat for about 2 minutes on each side.  They should be browned and puffed.    Great by themselves but better with butter.  Of course!

Chipotle Black Bean Soup

Whenever I think of black bean soup I'm reminded of my son's comments in preschool.  Upon picking him up we'd ask him how his day went, etc. and ask him what he had for lunch.  It seemed like every day he'd tearfully say,  "I had black bean soup, again".  I'm sure that wasn't the case, but at least it wasn't something like pizza or fried chicken nuggets! 

Black beans are packed full of nutritional value delivering vitamin B, fiber, lower fat content, and protein.  However, I wouldn't suggest this soup for a 4 year old.  One of the ingredients is chipotle peppers which gives the soup a wonderful smokiness flavor to it, not to mention the heat it brings to the dish!   Where I live, we need some warmth after more and more snowy days.  My chipotle black bean soup really hits the spot!

Chipotle Black Bean Soup

2 T olive oil
1/2 c chopped onions
3 garlic cloves, minced
1 celery stalk, chopped
1 chipotle pepper, minced  I used 2, I'm brave.  These you can get in a small can in the Mexican section of market.
1/2 tsp cumin
1 cup "pretreated" black beans
1/2 of ham bone
3 cups water
1 c chicken broth
cheese and cilantro for garnish

First rinse and sort the beans.  In a pot, add the beans and 3 cups water.  Bring to a boil for two minutes, remove from the heat and cover.  Let them sit for 1 hour, drain the water and rinse again.  Now they are "pretreated".

In a large pot, add the oil, onions, garlic, celery, cumin and chipotle.  Cook for 2 minutes, then add the ham bone and chicken broth.  Cook for another 5 minutes on medium heat.  Add the beans and another 3 cups (new) water.  Bring to a boil for 5 minutes while stirring, reduce the heat to simmer, cover for about 2 hours or until the beans are tender.  Remove the meat from the ham bone.  If you want a heartier soup delete the next step.

To finish off, take some of the beans and liquid (about a cup or so) and place in a blender.  Just pulse quickly to break down the bean but leave a little chunkiness.  Add back into the soup, stir and it's done.  Enjoy!  This soup is even better the next day as most soups are.

For a shortcut, you can use canned black bean, but rinse well.  The flavor won't be as intense but if you're in a hurry, it'll do.  For the "easy" version, please email me. 

For you vegetarians out there, use vegetable broth instead of chicken and try liquid smoke to flavor the beans instead of the ham bone. 

Best of Loreto Food (In my Opinion) - Part III

After much thought and the devouring of many entrees (someone had to do it), the winner goes to....There were no clear winners in the food category
 during our recent trip to Loreto so, in all fairness,  I developed a "best of" list. I had to keep reminding myself that we were not at a five star resort property or "in Kansas anymore".  Loreto is still, in my opinion, a quaint sleepy laid back fishing village with a disproportionate amount of eating establishments.  Lucky for us!

BEST BREAKFAST - Islas Loreto   We ate there several times.  It was close to our hotel.  We could slither out of bed and wander across the street for some great coffee and huevos rancheros or an avocado cheese omelet.  The service was good and the decor was bright, colorful and clean.

Avocado Cheese Omelet

BEST MARGARITA - El Bohemia   Tomas made the best and strongest margarita by far, or at least, compared to most of the other places we sampled. 

BEST ENTERTAINMENT -  This was at a restaurant called Mita Gourmet.  There was a young gentleman who could play his guitar as the patrons waited (and waited) for their meal.   The food (for us) was average and high priced...sorry guys!  The entertainment was superb!

BEST FOOD FOR THE $$$ WITH AMBIANCE -  El Papaguayo Cantando   Tomas recommended this place because his good friend, Juanito, was a waiter there.  He said Juanito would "take care" of us, and he did!   We wanted to try an assortment of flavors so we chose from their tapas menu.  He kept bringing us more and more food...very good food.  We started with a seafood tostada, a banana cheese relleno (interesting, I'll be trying this at home), a burrito, a spinach quesadilla  and finished with the chocolate clams!  We had to try those!!   Then  I attempted to sleep with all that in my belly!  Not a restful night, but I'm a glutton for punishment as we returned a few nights later.  I chose a small Italian roasted pepper and goat cheese pannini...Good choice, not as filling.  The decor was inviting,  and serene, especially at night .  The tables are arranged so that you're  in your own "garden room" colorfully lit and seemingly private.   Very nice.

Seafood Tostada

Cheesy Banana Relleno

Spinach Quesadillas

Burrito Tapas

BEST FOOD WITH A WATER  VIEW -  Mediterraneo   This restaurant is on the malecon (main street) right across from the Sea of Cortez which gave us a panoramic view.  Our waiter, Julio, was very attentive, friendly and quick.  I guess it helped that we were the only ones there.  I sure hope they can attract more restaurant goers.  They need to stay open.  The food was good, with an abundance of  seafood entrees.

Shrimp and scallop stuffed relleno

Of course, I still say our BEST DINING EXPERIENCE goes to the Tom and Sue's Tower Bistro!  The owners are friendly and the tortilla soup is the best in Loreto (and probably the surrounding areas)  Thanks again!

Cheesy Veggie Enchiladas

Over the years I've been subjected to the ever changing food pyramid guidelines.  If you happen to google "food pyramid", you'll see hundreds of examples on how we should eat!  I even found a real food, rabbit food, vegan and zombie food pyramid.  Most say we  should eat this but not that or maybe some of that in moderation is okay!  Milk is good for you but watch out for the hormones and antibiotics in it!  Don't eat eggs in years past, but now you can because they are good for you!  Confusing?  You should eat more meat for protein.  (You won't hear that argument from me.)  Dark chocolate is beneficial, as is red wine. (I can religiously follow that guideline.) Too much information, if you ask me. 

I like food...everything about it.  The taste, the smell, the appearance, the way it feels in my mouth and the way it makes me feel, most of the time.  I do have my own "rules" or guidelines when it comes to healthy eating.   I may not be "Miss Fitness",  but I'm always moving in the right direction with many setbacks.  Two steps forward, and one step back...   Here's what I've discovered about food: 

1.  Eat more meatless meals.  I always feel better after a meal.

2.  Drink more red wine.  (I actually feel better after this, too!!)

3.  Indulge in more dark chocolate.  (This is a no brain-er for me.)

4.  Have more fish.

5.  Mangia!  Eat pasta when you can.  No Alfredo sauce,  ever.  We call that "heart attack on a plate".

6.  Eat more fiber.  Does chocolate qualify as fiber if it has nuts?  I think so!

7.  Eat at home more often.  What a concept!  I like to go out to dinner once in a while, maybe once a week or every other week.  But I like to cook, so it's easy for me.

8.  Fast food only once a month, if at all.  I know that's strict, but you don't know what goes into your food.  You can save more money, also.

9.  Cut out all added salt.  You don't need it.  Most food is salty enough!  If you are a deer that craves a salt lick, go ahead...

10. Drink plenty of liquids, especially water, not store bought juice or sodas.  This is where I really fall short.  I should drink alot more water than I do, but I very rarely touch sodas or packaged juices.  I have started drinking more green tea, though.

11. Try your hand at cooking meals from scratch.  It's fun and healthier.  You'll know what you put into your food!

How was that for a Monday morning wakeup call?  I guess that could be a lead in for this veggie enchilada I came up with while trying to fulfill my quota for meatless dinners.

Cheesy Veggie Enchiladas

For the filling

6 oz bag of spinach, wilted in a pan with boiling water, drained and cut up

1 T cilantro, chopped

1/2 c chopped green onions, save a tablespoon for garnish

1 cup chopped potatoes, parboiled, peeled and sauteed in a pan beforehand

6 T green chili enchilada sauce

Mix the above ingredients and heat through, then set aside.

For the preparation

1 c shredded jack cheese, preferably.  Save 1/4 c for garnish

1 c cottage cheese

6 6 inch size multi grain tortillas

3/4 c green chili sauce

Filling the enchilada

Before baking

In a pan (11 x 7) either spray with nonstick spray or use a small amount of green sauce on the bottom.  To make enchiladas, place a small amount of filling in the center of tortilla.  Follow with a tablespoon of jack and a tablespoon of cottage cheese.  Fold both ends over and place seam side down in the pan.    Do the same with five more tortillas.  Six should fit nicely in the pan.  Pour the 3/4 c sauce over the top, add the 1/4 cup cheese and the remaining green onions.  Cover with foil and bake at 350 degrees for 20 minutes.  Uncover and continue to bake for 10 more minutes until done.

Unplugged in Loreto, Mexico - Part I

I've been off the grid!  No phone calls, email, not much computer or television for a week!  It was hard, but highly recommended.  We decided to travel to Loreto, Mexico for several different reasons.  Relaxation and a form of decompression, if you will, was the main reason.  So, if you need to relax and unwind, this is the place.

In Loreto, you can be as busy (or not) as you want to be.  If you love fishing you'll be excited.  If you like food, there are many options here.  If you love to photograph the beauty, and the not so beautiful, you'll be "snapping away" as I did.

My view every morning

The days begin on a tranquil note each morning as the sun peeks over the Isla del Carmen. The dazzling light of daybreak is my favorite time to soak up the beauty.   I have been known to wander onto the beaches of Mexico to get that glorious sunrise picture.  That's probably not the safest thing to do!   But, I can't resist a photo opportunity for a perfect sunrise.  Once the sun takes shape and slowly floats higher, it begins to warm the day and my soul.  I can't think of a better way to ease into the day.  Of course, coffee and breakfast in bed is right up there, too!

It's not easy to sum up a travel destination in a few paragraphs, so I'll be revealing my thoughts over the next few posts. I'll mention the food, the people and a special couple that we finally met at their lovely home in Loreto.   Having flown in late last night, I need time to "digest" and reflect on my quick trip to this treasure on the Baja.  More to come....