Tag Archives: sidedish

Honey Cornbread

Standard

Hey!

As I made this cornbread all I could do was think about my mom.  She has always cooked Mexican food and has never tried cooking anything that wasn’t Mexican except for Jiffy cornbread. When we were growing up she would (on rare occasions) make cornbread. She had a round cake pan with the sliding spatula to unstick the cake from the bottom of the pan.

Wow! My generation is totally different! I will try cooking anything that looks good! And this cornbread that I made was delicious!This was soooo good. The honey came through beautifully. I think I would probably eat this for breakfast, a snack or dessert. Though I think cornbread is traditionally eaten with a meal.

Honey Cornbread

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • ½ to 2/3 cup honey or sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup oil

Directions

  1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

If you are a corn bread lover you must try this recipe.

Besos,

Flor

Recipe source The Taylor House

 

Advertisements

Ceviche de Coliflor/Cauliflower Ceviche

Standard

Hey!

This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!

A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.

This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.

 

Ceviche de Coliflor

Ingredients

Use as much or as little of each ingredient as you like.

  • Finely chopped cauliflower
  • Finely chopped broccoli
  • Finely chopped tomatoes
  • Finely chopped cucumber
  • Finely chopped purple onion
  • Fresh squeezed lime juice
  • Finely chopped jalapeño pepper, optional
  • Salt to taste

Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.

Enjoy!

Besos,

Flor

 

Dirty Rice

Standard

Hey!

Dirty Rice…another rice dish. It’s fabulous. The only Dirty Rice I have ever eaten has been from Popeye’s Chicken and I love that rice! When I found out that chicken gizzards and livers were used to make this rice I was kind of turned off but I figured I would try making it without all that extra chicken stuff even though that’s the stuff that makes the rice look “dirty”.

This was really, really good. If you add a bit of hot sauce over it it’s even better!

Dirty Rice

Ingredients

  • 3 1/2 cups hot chicken broth or beef broth
  • 1-2 tblsn olive oil
  • 2 tablespoons butter
  • 1 lb ground pork sausage
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped green onions with tops
  • 2 medium cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce
  • 1 1/2 cups long-grain rice

Directions

Heat olive oil and 2 tablespoons of the butter in a heavy casserole. Sauté the sausage until  no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add rice,salt, pepper and broth; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15-20 minutes, until rice is tender and cooked
Taste for seasoning, and add salt and pepper to taste if necessary.

Enjoy!

Besos,

Flor

Adapted from Southernfood.about.com

Cheesy Zucchini Rice

Standard

Hey!

I think I have told you many times how much I love food and I really love rice. It’s just so versatile. I have never thought of pairing zucchini with rice but when I saw this recipe I figured I would try it and see how my family feels about it. They loved it. I was quite surprised.

It’s cheesy and the zucchini adds a bit of healthiness?

Cheesy Zucchini Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 medium or 2 small zucchini, grated
  • 1 cup shredded sharp cheddar
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • splash of milk, as needed

 

Directions

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 – 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you’d like to thin out the texture a little bit.

This was delicious! If you have young children this would definitely be a hit with them! If you want you could probably swap the chicken broth with vegetable broth to make it totally vegetarian too!

Besos,

Flor

Recipe Source Buns in my Oven

 

Enfrijoladas on Cinco de Mayo

Standard

Hola!

Happy Cinco de Mayo! I realize that many people go out and celebrate Cinco de Mayo. I have never gone out to celebrate because I feel like I celebrate every day when I cook delicious Mexican meals. I celebrate when I hear Mexican music-which is everyday! I celebrate when I speak Spanish which is everyday. I feel absolutely blessed to have such a rich and wonderful heritage and there is no better way to celebrate that heritage than by delicious food!

These Enfrijoladas are delicious and are actually super easy to make. It’s funny that when you use what might be considered the simplest of ingredients that you can make such a delicious meal

You can use all sorts of fillings for Enfrijoladas such as chicken, ham,beef, or pork  but I prefer just cheese. You can cave them for breakfast, lunch or dinner. You can have them as a main dish or a side dish.

 

Enfrjoladas

Ingredients

4 cups frijoles caldosos, or seasoned and pureed beans.

16 corn tortillas

1 cup queso fresco, or shredded Chihauahua cheese

Toppings such as sliced avocado, Mexican crema or sour cream, salsa, pico de gallo

Directions

Heat a comal or dry skillet over medium heat.

Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate and sprinkle some cheese on one side and fold it as if it were a quesadilla or a turnover.  Top with your favorite toppings and devour!

These are best eaten right after they are made. I love them with pico de gallo which has the colors of the Mexican flag.

I also wanted to share with you an article written by Anthony Bourdain — Thank you, Anthony!

http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano

I want to be his sidekick soooo bad. He is such a bad*** and he just seems so real. Enjoy the article and Happy Cinco!

Besos,

Flor

 

Flor’s Mexican Rice

Standard

Hey!

Finally Friday! Woot! Woot!

Today I am sharing with you my recipe for Mexican rice. I grew up eating this quite often. I make this in my home at least once a week. It can be a main dish or a side dish and it’s delish! I just love this rice!

 

I remember coming home from school when I was younger and just finding a huge pot of rice on the stove. Those were the good old days when I didn’t have to cook for everyone!

Flor’s Mexican Rice

Ingredients

  • 1/4 cup vegetable oil
  • 2 cups long grain rice
  • 1 tsp salt
  • 1/2 medium onion, chopped
  • 2 garlic cloves,minced
  • 2 small tomatoes, chopped
  • 4 cups chicken broth
  • 8 0z tomato sauce
  • 1 tbsp chicken bouillon (I use Knorr)
  • 1/4 tsp black pepper (or a few grinds of  black peppercorn)

Directions

Heat oil in large  pot. Add rice and stir until coated with oil. Add salt and stir every couple of minutes until a little browned. Add onion and saute along with rice until opaque. Add garlic and saute for another minute or two. Add chopped tomatoes and cook for about two or three minutes. Add chicken broth, chicken bouillon and tomato sauce. Mix until well combined. Bring to high heat and allow to boil for just about 5 minutes. Turn heat down, cover and allow rice to simmer for about 20 minutes. After 20 minutes uncover and cook for 5 minutes more. Take off the heat and let stand for 10 minutes.

I watch my rice constantly. If need be add more chicken broth or water until rice is fully cooked but not soggy.

Serve and enjoy!

 

Besos,

Flor

 

 

Farmers Market Risotto-No Meat Friday

Standard

Hola!

It’s Good Friday . Easter came pretty late this year and here we are already! I usually host Easter but this year I am not. I have a day trip planned for tomorrow and I won’t have time to prepare anything for Sunday! More than likely we will be hanging out at my parents house hiding Easter eggs for the kids and eating Chinese food…It works for me!

Today is  actually even house cleaning day.-which for some odd reason doesn’t get me all excited.I don’t know about anyone else but I am kind of tired of cleaning. I’ve had my own home for 26 years and I feel like I am cleaned out!It’s just such a never ending thing. The problem is that I really like a clean house so I guess I am never going to stop cleaning!

Today is the last No Meat Friday recipe for this season. Rice is one of my very favorite things to eat. It doesn’t matter how it’s prepared as long as it’s good. This Farmers Market Risotto is delicious!

The good thing about this delicious recipe is that you can find all the vegetables year round at the grocery store  not just in the summer at the farmers market.

Farmers Market Risotto

Ingredients

  • 3 – 3-1/2 cups chicken broth (or vegetable broth)
  • 1 Tablespoon butter
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine
  • 1 small zucchini, quartered and chopped (about 1 cup)
  • 1 large tomato, seeded and chopped (about 1 cup)
  • 1 ear sweet corn, kernels cut from cob (about 3/4 cup)
  • 1/4 cup freshly grated parmesan cheese
  • handful torn fresh basil

Directions:

  1. Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
  2. In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
  3. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
  4. When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there’s 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
  5. Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.

The first time I ever made risotto was about fifteen years ago and I was terrified. I thought it was going to be so complicated and scary. Quite the contrary-it’s simple and delicious! I love the creaminess of risotto! It’s perfect as a side dish or even a maind dish.

Happy Easter, friends! Have a wonderful weekend!

Besos,

Flor

Recipe source Iowa Girl Eats