Mexican Chilaquiles Recipe

posted in: Recipes | 0

Chilaquiles has been called a simmered casserole. Made of tortilla chips simmered in salsa and topped with crema and cheese, this hearty Mexican breakfast dish is a favorite of many.

Print Recipe
Chilaquiles, Mexican Recipe
Cook Time 5 minutes
Servings
people
Ingredients
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Combine salsa and chicken broth in skillet.
  2. Submerge tortilla chips in mixture. Add chicken and epazote, if desired.
  3. Simmer over medium-low heat about 5 minutes until tortillas are soft but not mushy.
  4. Serve warm drizzled with Mexican crema and sprinkled with diced onions and crumbled queso fresco. Top with eggs cooked any style, or serve the cooked eggs on the side.
Recipe Notes

Caution: chilaquiles are easy to overcook, watch them closely while they simmer. It’s better to serve them slightly undercooked than overcooked.

You can substitute sour cream thinned with a little cream for the Mexican crema.

Instead of salsa verde, you can use red, tomato-based salsa.

Instead of queso fresco, use shredded Monterey Jack.

Additional toppings: sliced avocado, chopped cilantro, or pico de gallo.

Share this Recipe
Powered by WP Ultimate Recipe

Salsa Verde Recipe, Mexican Green Salsa Made with Tomatillos

posted in: Recipes | 0

Fresh Mexican salsa verde is green salsa made with tomatillos instead of tomatoes. Make it hot or mild. Either way, it's tangy and goes good on chips, in tacos, over tamales or as a sauce for any meat. It's suitable for vegans and vegetarians, too.

Print Recipe
Salsa Verde, Mexican Green Salsa with Tomatillos Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
Prep Time 20 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
Instructions
  1. Peel, rinse and dry the tomatillos.
  2. Preheat a cast-iron skillet over high heat for 5 minutes.
  3. Dry-roast the tomatillos, peppers, unpeeled garlic cloves and onion pieces in the hot skillet, turning every 2 minutes with tongs to char on most of the surfaces. Do not allow to burn.
  4. Tent with foil and let rest for 10 minutes.
  5. Remove the stem from the peppers and slice in half. If desired, remove seeds and pith. Removing the seeds and pith reduces the spiciness and heat of the salsa verde. Leave the seeds and pith intact for a very hot salsa.
  6. Place the tomatillos, peppers and onions into the bowl of a food processor. Peel garlic and add to other ingredients. Pulse 2 to 4 times to chop.
  7. Add salt and cilantro to the food processor bowl.
  8. Pulse quickly 4 to 6 more times until a coarse puree forms.
  9. Transfer the salsa to a serving dish and serve immediately while still warm or refrigerate and serve chilled.
Recipe Notes

When buying, choose very firm tomatillos with the papery husk intact. They can range in size from very small, like cherry tomatoes, to extremely large, like beefsteak tomatoes. I tend toward the medium ones, but all of them will give you good results.

When you peel the satisfyingly crinkly paper covering off the tomatillos, your fingers and the tomatillos inside will be sticky, kind of like a tree-sap stickiness. But it rinses right off with water. Peel back the cover and yank the stem; the whole thing comes off at once. Then make this salsa. You won't regret it!

For raw vegan diets, skip the dry-roasting process. Salsa verde is good without the char as well.

Use any kind of chili pepper. Jalapenos are milder than serranos, but you can use poblanos, too.

Salsa verde will keep in the refrigerator for about 3 days if sealed tightly.

Share this Recipe
Powered by WP Ultimate Recipe

Matzo Brei Recipe, a Jewish Passover Breakfast Dish

posted in: Recipes | 0

Traditional matzoh brei recipe for Jewish Passover. Contains the basic recipe plus lots of variations for any taste, savory or sweet. Make it for breakfast or as a side to another main course.

Print Recipe
Matzo Brei Recipe, a Jewish Passover Breakfast Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Break up matzoh crackers into 1-inch pieces or smaller and soak in warm water or milk for no longer than 30 seconds. Drain well. Alternatively, put matzoh pieces in a colander and pour about a quart of hot water over them.
  2. Lightly beat the eggs in a separate bowl.
  3. Whisk in 4 teaspoons milk, salt and pepper.
  4. Add softened matzoh pieces and stir well to coat.
  5. Heat a skillet over medium-high heat and add butter or oil.
  6. Add the matzoh mixture. You can add it altogether and stir during cooking to make something like scrambled eggs. Or you could add the matzoh in separate half-cupfuls and cook them like pancakes. Or you can cook the whole batch at once without stirring, but turn halfway through to make a large, omelette-like disk. In any case, cook until eggs are just cooked through. Remove to serving dish or plates.
  7. Serve warm or cold.
Recipe Notes

There are endless variations to matzoh brei. You can make it savory, as above, or sweet.

Making different-sized batches is easy: one egg per each matzoh cracker and season to taste.

Variations for savory: in addition to the salt and pepper, add a pinch of dried parsley, thyme or rosemary, or even a mixture of sauteed onions, mushrooms and herbs. This flavorful savory version can be used as a side dish similar to stuffing.

For sweet variations, omit pepper and add a teaspoon of vanilla extract and 1/4 teaspoon cinnamon. Serve with applesauce, a sprinkling of powdered sugar, grape jelly or some other kind of jam.

You could even go way off script and serve with hot sauce, though I don't think that's exactly traditional!

Share this Recipe
Powered by WP Ultimate Recipe

Deviled Egg “Devil Chix” Recipe

posted in: Recipes | 0

These devilish chicks will delight your crowd, whether for Easter, buffet table or game day. Traditional deviled egg recipe with a cute presentation.

Print Recipe
Deviled Egg "Devil Chix" Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Hard boil the eggs and let cool quickly in ice water. Change out the ice water when it gets warm. If you cool the eggs slowly, a greenish skin forms around the yolks inside.
  2. Peel the eggs and rinse. Pat dry.
  3. With a sharp paring knife, cut about 25% off the smaller end of each egg, revealing the cooked yolk.
  4. Carefully remove the yolks from the whites and put them in a separate bowl.
  5. Rinse and pat dry the whites. With your paring knife, cut around the edge of the small end of each egg in a zigzag pattern. Cut a small slice off the other end of each egg to make them flat so they will stand up on their own.
  6. To the egg yolks, add the mustard, mayo, relish, sugar, paprika, cayenne, salt and ground pepper. Mash the yolks with a fork and mix all ingredients well.
  7. Spoon 1/6 of the egg yolk mixture into each of the larger, upright white parts. Cap each with a jagged small piece, leaving part of the yolk mixture visible. Push two whole peppercorns into each visible yolk part for eyes and a small piece of carrot into each for a beak.
  8. Serve chilled on a bed of lettuce.
Share this Recipe
Powered by WP Ultimate Recipe

Grilled Sesame Asparagus and White Onions Recipe

posted in: Recipes | 0

One of my original recipes: grilled asparagus and white onions flavored with sesame oil. A great vegetarian side dish that also works well with green beans.

Print Recipe
Asparagus, Grilled Sesame, and White Onions Recipe
Course Brunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Brunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. Wash and trim the asparagus.
  2. Peel and french cut the onion.
  3. Marinate asparagus and onions in a zipper bag with sesame oil and salt for at least an hour, turning several times.
  4. Preheat a heavy skillet over medium-high heat. Start grilling asparagus first.
  5. After 5 minutes, add onions to the pan.
  6. Once everything is crisp-tender, remove from heat and sprinkle with sesame seeds or toasted pine nuts for garnish, if desired.
  7. Serve warm.
Recipe Notes

This recipe works equally well with white asparagus or green beans instead of green asparagus.

Share this Recipe
Powered by WP Ultimate Recipe

Green Beans with Sauteed Radishes and Pine Nuts Recipe

posted in: Recipes | 0

A simple vegetable side dish using fresh summer green beans and radishes plus the earthy tone of pine nuts. Makes a wonderful, light side for steak, chicken or pork, especially grilled proteins.

Print Recipe
Green Beans with Sauteed Radishes and Pine Nuts Recipe
Course Brunch, Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Brunch, Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat a dry skillet over medium-high heat and add pine nuts in a single layer. Let nuts brown on one side, about 30 seconds or so. Shake the pan and brown them on the other side. Tend them carefully; they burn before you know it. Transfer them to a bowl and set aside.
  2. Blanch the green beans in salted water. Dry them with paper towels. Set aside.
  3. Warm the oil in a large sauté pan over medium heat. Saute the radishes, cut side down, for 2 minutes. Shake the pan and continue cooking, shaking the pan occasionally, for 2 to 3 minutes more.
  4. Add the vinegar and cook, stirring, until the liquid is evaporated, 30 seconds to 1 minute.
  5. Season the radishes with salt and pepper and transfer to a bowl. Set them aside for now.
  6. Return the pan to medium heat and add the butter. Cook, swirling the pan until the butter begins to brown and has a nutty aroma, about 2 minutes.
  7. Add the onions, mustard and herbs. Stir until onions soften, about 1 minute.
  8. Add the green beans and radishes and cook, shaking the pan occasionally, until the beans are warmed through, 1 to 2 minutes.
  9. Transfer to a warmed serving bowl and sprinkle with the pine nuts. Serve immediately.
Recipe Notes

This recipe works well with asparagus, too.

Share this Recipe
Powered by WP Ultimate Recipe

Käsekuchen (German Cheesecake) Recipe

posted in: Recipes | 0

This authentic German family recipe for cheesecake uses the European Quark instead of cream cheese for a moist, delicious dessert that is much lighter than American cheesecakes.

Print Recipe
Cheesecake (German Käsekuchen) Recipe
Course Brunch, Dessert
Cuisine German
Prep Time 40 minutes
Cook Time 60-70 minutes
Servings
cheesecake
Ingredients
Filling
Course Brunch, Dessert
Cuisine German
Prep Time 40 minutes
Cook Time 60-70 minutes
Servings
cheesecake
Ingredients
Filling
Instructions
Crust
  1. Preheat oven to 350 F (180 C). Grease a 10-inch (25 cm) springform pan with butter and coat with breadcrumbs.
  2. Slightly beat the egg. Cut it into ½ cup (113 g) butter and 2/3 cup (130g) sugar in a bowl.
  3. Put the flour in a separate bowl and pour the wet mixture over it. Combine well with your hands. Dough should be rather dry and form a ball.
  4. Press dough evenly into pan on bottom and around sides to ¼ inch (0.5 cm) thick.
Filling and Baking
  1. Beat all filling ingredients together until smooth.
  2. Pour filling into prepared crust. It’s fine if the batter rises above the crust on the sides of the pan.
  3. Bake 60 to 70 minutes or until a toothpick comes out clean when inserted into the middle.
  4. Let cool and release from pan. Serve warm or chilled.
Share this Recipe
Powered by WP Ultimate Recipe