Mexican Chicken Chowder

This is one of those super tasty, easy dinners. It's satisfying and pretty quick to make. It would be even quicker if you had some leftover cooked chicken on hand.

One of the things that makes this meal so quick and easy is the flavoring packet I used. Now typically, I stay away from seasoning packets. Well...the ones at the local market. What makes the one I used here an exception? It's organic. No GMO's, no pesticides, no preservatives, no insecticides, no irradiation, do food dyes. So what we have here...is quality AND convenience. All neatly wrapped up in one.

Where can you get Wildtree products? From my friend Michele (whom by the way is responsible for me starting a blog, and joining Facebook):

Website http://www.mywildtree.com/MICHELEBCOOKS/
Facebook page: https://www.facebook.com/michelebcooks
She also has a blog: My Italian Grandmother

Meanwhile, back at the bat cave.....

Mexican Skillet Meal Seasoning contains every flavor you would want in a Mexican dish, such as peppers, onion, garlic, cumin, cilantro, and jalapeno. Its all conveniently packaged for your ease of not only time, but peace of mind. Your meal is loaded with flavor, not time. Aaaaand health is not compromised just because you need 'fast food'.

Mexican Chicken Chowder
Printable Version
serves 4 - 6

3 good sized boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 tablespoon of light olive oil for sauteing
Salt and Pepper according to taste
4 oz fresh button mushrooms, sliced
1/2 large white onion, diced
3 garlic cloves, minced
1 - 14.5 oz can of chicken broth
1 cup milk
1 packet of Wildtree Mexican Skillet Meal Seasoning
1 - 15.5 oz can of Cannellini Beans, undrained (or any white bean that you prefer)
1 - 7 oz can diced green chiles, mild

Heat oil in a thick bottomed 2 quart sauce pan over medium high heat. Season the chicken with salt and pepper. Add to sauce pan and cook, stirring occasionally, until brown on all sides and almost cooked through, about 8 - 10 minutes (less if you're using chicken breast). Remove from pan and set aside.

Reduce the heat to medium, add a bit more oil to the pan if needed. Toss in the mushrooms and onions. Stir to coat with oil and saute until tender, about 3-5 minutes. Add the garlic and saute an additional minute.

Pour in the chicken broth and stir, scraping up any bits off the bottom and along to sides.

Reduce the heat to medium low. Add the milk and the Wildtree Mexican Skillet Meal Seasoning. Stir to combine.

If you have a stick blending (immersion blender) put that baby to use and puree what's in the pan. Otherwise, either leave it as is, or puree it in a blender, only filling the blender half full and covering with a towel (may have to work in batches).

Once pureed, add the cooked chicken back into the pan along with the cannellini beans and the diced green chili. Stir and continue cooking until heated through.

Garnishment recommendations are endless:

Avocado
Cilantro
Cheese
Tomatoes
Green Onions
Tortillas
Tortilla Chips
Jalapenos

Whatever your little heart desires. (I had mine with a margarita, but I don't think that is considered a garnishment).

This recipe is similar to a white chili that I make, that's either made in the crock pot, or for quite a bit more time on the stove. The Wildtree Mexican Skillet Meal seasoning give this baby that boost of flavor that so often is lacking in quick meals. It's sure to be a family favorite. It's not spicy, although if heat is your thing, add a dash or 2 or more of cayenne pepper to spice it up a bit.

Lengua Entomatada (Beef Tongue with Tomato) and Giveaway!

Yes, you heard right. Beef Tongue. It's in there. It's good. I swear.

And you're talking to someone who went waaaaaaaaaay beyond hercomfort zone on this one.

Before we go there, let me say a few things here. And I think you'll wanna hear them.

First off, for the past 3 weeks, I've been participating in the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef  

This cookbook is truly Muy Bueno. Here's a list of the recipes I've cooked during these wonderful three weeks:

Mushroom, Jalapeno, and Cilantro Salsa

Prickly Pear Margarita

Capirotada - Mexican Bread Pudding

You can go to girlichef's site and see what everyone else made. After all, I'm not the only one reviewing it.

When the Muy Bueno Cookbook arrived, of course I instantly started browsing through the recipes. The first thing I thought was....wow, I've either made or eaten a lot of these recipes! Do you know why that is? No, not because I have a lot of Mexican friends. No, not because I live in Southern California where every other corner has a little Mexican joint or restaurant. (although those reasons do have a lot to do with it) but....the recipes in Muy Bueno are for authentic, Mexican home cooked meals.Ones we all know and love and wish we could make. They have been passed down from generation to generation to generation. The 3 women that make up Muy Bueno the cookbook and blog are a family team...a mother (Vangie) and her 2 daughters (Veronica and Yvette). All of whom have been greatly inspired by the grandmother, Jesusita. When you open this cookbook, you feel a sort of reverence. You can sense how important heritage is and how food really brings this family together.

Muy Bueno Cookbook has just about every Mexican dish you can think of (and more) and provides easy to follow directions, beautiful photographs and a touching story or memory that makes it all the more special. With all the cooking I do, and a lot of it is Mexican (because this white girl and her family loves Mexican food), this is the first true Mexican cookbook I've owned. And I cannot tell you how thrilled I am with it.

You have a chance to be thrilled to own your own copy of Muy Bueno Cookbook as well.

I'm giving a copy of Muy Bueno Cookbook away! 

I'll give you the details after we talk about beef tongue.

Beef tongue. I've seen it. I've ignored it with a shiver.
I never ever thought that my kitchen would see one of these on its counter.

Silly me asked one of my daughters to pick out a recipe from Muy Bueno for me to cook. A special recipe  just for this giveway.

Jacquie decides on beef tongue. "Mom, [with a grin on her face] this is really out of your comfort zone, isn't it?!"

"Um, ya. really?"

Jacquie: "Beef tongue is really good! I swear! I've had it before. You'll like it".

"Ya? [long pause] Ok. I guess."

So...I took the challenge. Off to the market I go. The butcher offered a 3 plus lb tongue. I opted for the much smaller 2.5 lb thing. And started my adventure the following morning. Way before anyone else in the house was awake.

I knew this baby needed to be in the crockpot before it was seen by the local population (ie: family, especially Sir Sportsalot).

Funny thing. I posted the above photo on Facebook and you should read the reactions! "WTH?!"
"OMG!! No Way!!!", "Gross that looks like a large finger", "I hope it looks better cooked", "I'll be there for dinner. So good!"

When I asked if anyone had eaten cow tongue, I received extreme responses from both ends of the spectrum: "Yes, very good sliced very thin...", "Makes yummy tacos!", "....it was like it was tasting me - while I was tasting it. ::shudder::", "Eating that will be like French kissing a cow! No thanks!!"

Well....I guess I had to just find out for myself.

Lengua Entomatada (Beef Tongue with Tomato)
Printable Version

2.5 - 3 lbs of beef tongue
3 cups water
1 small onion, quartered
5 cloves garlic
2 tsp sea salt
1 - 14.5 can peeled or diced tomatoes
1 TB olive oil
1/3 cup chopped white onion
1 TB all purpose flour
1/4 tsp black pepper
1/2 tsp garlic powder

Place the beef tongue, water, small quartered onion, and sea salt in a crock pot. Cook on low heat for 6 to 8 hours, until tender.

Once it's done, remove the tongue from the crockpot. Strain the stock and set it aside or refrigerate it if you have time so you can easily skim the fat.

While the tongue is still warm but not too hot to touch, peel off the outer layer of skin.

Under that skin, there was another layer....that was......nubbly. It kinda bugged me in a way that food shouldn't bug you....so I trimmed that off too.

Dice the tongue into 1/2" cubes and set aside.

In a food processor or blender, puree the tomatoes. Set aside

In a large skillet, over medium heat, heat up the oil. Add the diced onion and saute until translucent (about 2 minutes). Add the flour and stir for another 2 minutes. Add in the pureed tomatoes and let come to a boil.

Add the cubed tongue, 1/2 cup of the beef tongue stock, black pepper and garlic powder. Reduce the heat and simmer until the sauce thickens, about 5 minutes or so. You want the sauce to be thick, not runny.

Especially if you're going to do something fun with it....like....fill gorditas.

Well, let me tell you something.

YUM! Really. Honestly....beef tongue is good. As I diced it up, I picked up a cube and slowly brought it to my mouth. Paused....contemplated my action....nostrils were flared in anticipation of...I dunno...thinking it would taste like liver? (I'm not a liver fan). I then popped the cube into my mouth...tentatively chewed in slow motion...stopped. Waited for the negative, involuntary reflex. Nothing. Thought about it. Realized that it is indeed, very tasty. Tender. Not liver or organ like at all. Good beef flavor. Not stringy like roasts. Not fatty like ground beef. And best of all...it no longer resembled a tongue!!

I did it! I made it! I ate it! I loved it!

Now, if you want the recipe for the gorditas that I spooned the lenqua into, you'll either have to wait until I post it, search the various websites....

OR

Win yourself a copy of Muy Bueno Cookbook.  

Rules:

• Entries must be made by Monday October 8th (Happy Columbus Day) 12:00 PM, pacific standard time.
• Must be 18 or older to win
• Must reside in the continental U.S. to win 
• Must post comment on this blog (no facebook, twitter or email entries will be accepted)

Lots of ways to enter:

• Post a comment. (If you are posting anonymously, please include your email address.) If you do not wish to enter the contest, but would like to post a comment, just say you're opting out. 
• Follow me on Twitter (post a comment saying you are)
• Tweet about the giveaway (post a comment saying you did)
• Follow me on Facebook (post a comment saying you are)
• Post this giveaway on your Facebook page (post a comment saying you did)
• Follow me on Pinterest (post a comment saying you are)
• Pin this page (post a comment saying you did)
• StumbleUpon this age (post a comment saying you did)

That's 8 ways to enter. Good luck!!

Prickly Pear Margarita

As I was thumbing through the recipes and reading the stories in Muy Bueno, I just happened to notice that 'Drinks' had a pretty thick chapter (A huge plus in my book) and when I saw this vibrant fuchsia margarita...I knew it was meant to be. I mean...look at that color! AND its a margarita. How perfect is that?!

The Muy Bueno Cookbook is a complication of old-world northern Mexican recipes that span 3 generations. The stories and memories that are shared are touching and heart felt. They bring the recipes to life as the importance of family and tradition are expressed. The team that make up Muy Bueno include Evangilina and her daughters, Yvette and Veronica.  The three of them pay an incredible tribute to the grandmother in such a way that makes you wish you could've spent time in her kitchen, in her presence. Learning the old-world ways. But since that's not going to happen...lucky for us, Muy Bueno can bring those ways to your kitchen.

This week I have chosen a recipe to review based on my love of margaritas and my intrigue of making such a beautiful drink. In the cookbook, this drink was dedicated to the Grandma (Jesusita) because of her love of her tunas (prickly pears) and color de rosa (the color pink). I'd like to raise my glass and propose a toast.
'Here's to holding tradition and family values close to your heart. Honor those that came before us and guide those who come behind us.'

Prickly Pear Margarita
Printable Version

4 prickly pears, peeled and sliced
1/4 cup water
3 1/2 cups crushed ice
3 oz fresh squeezed lime juice
3 oz frozen limeade
6 oz silver tequila
4 1/2 oz triple sec (I used Citronge)
3 TB simple syrup
lime wedges and coarse salt to garnish

Until yesterday, I had NO idea that the insides of these prickly pears are pink. Brilliant dark pink. My neighbor, Ruth grows them. Not because she eats the fruit (or the cactus "paddles") but because she likes cactus plants in general.

When I cut into the prickly pear...I was instantly reminded of beets.

But was happy to discover, they don't stain like beats (only a little). The fruit is almost slimy inside...and squishy. It reminds me of kiwi. Now the flavor...I don't even know how or what to compare that to. It's mild, slightly sweet...almost berry-ish. I drank a whole margarita just trying to pinpoint the flavor.  I finally gave up and accepted the fact that it is it's own fruit with it's own highly enjoyable flavor. And proceeded to pour myself a 2nd glass.

Once you have your prickly pears peeled and sliced, put them in your blender along with the 1/4 cup of water....and blend.

Strain into a bowl. You don't really want to "drink" the little seeds that are found inside

You might need to get a spoon and help smoosh the fruit through the strainer. The only thing you want to leave behind are the seeds.

Place crushed ice in the blender. Add the prickly pear puree, lime juice, limeade, tequila, triple sec and simple syrup. Cover and pulse ingredients.

Garnish the rim of your glass with salt. Pour in the margarita. Add a lime wedge and serve

If the color itself doesn't make you fall in love with this drink...then the flavor will. It's not too sweet. It's not tart. It goes down smoothly. I can't describe the flavor. If you've eaten prickly pears, then you know what I'm talking about. If you haven't....then you'll have to find out for yourself. Don't let the fact that you can barely taste the alcohol fool you. It's there. You'll know soon enough.

This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef 

Mushroom, Jalapeno, and Cilantro Salsa

There are a lot of different kinds of salsas running around out there. There's red tomato, tomatillo, strawberry, mango...etc etc. But have you tried Mushroom, Jalapeno, and Cilantro Salsa?

Let me start off by telling you a little secret. Sometimes I get stuck on being a purist. I get attached to the original and am reluctant to embrace the new. I kinda have to mull it over....consider it....talk myself into it and then ease on in. It's not often that you'll see me among the first to jump on a bandwagon.

With that said...in making this salsa....I was...timid. Not sure what to expect and how it would fill the roll that red tomato salsa has. Well...it doesn't. But that's not a bad thing. It has it's own roll. It's own flavors and it's own character. Once made...it's best after it has sat for a couple of hours and served at room temperature. It's even better the next day. I mean way better. Sitting here thinking about it, I want some with a tray of nachos. Not the kind you get from fast food places...but real nachos. Tortilla chips with melted cheddar cheese all over them....smothered in this salsa. I wish I had thought of that when I still had some. Gee darn....guess I'll have to make more.

Are you wondering where this recipe came from? Well, lemme tell ya. The gals over at Muy Bueno are releasing a cookbook very soon. October 1st to be exact. What does all this have to do with Mushroom, Jalapeno, and Cilantro Salsa? Well....I happen to have a copy of said cookbook. I'm participating in the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef 

And you know what else? You will have a chance to WIN the Muy Bueno cookbook. I will be hosting a GIVEAWAY the first week in October..so be on the lookout! 

Mushroom, Jalapeno, and Cilantro Salsa
Printable Version

1 lb fresh white mushrooms, finely chopped
1 small red onion, finely chopped
2 jalapeno peppers, stemmed and finely chopped
Handful of cilantro, chopped
3/4 cup fresh lime juice
1 TB olive oil
Salt to taste

(the peppers in the above picture are from my garden. The fat red one is a jalapeno. The others are unknown. My point? Salsa is not an exact science.)

In a bowl, combine the mushrooms, red onion, jalapenos and cilantro. Add the lime juice and olive oil and gently toss. Salt to taste.

Let it sit for a couple of hours or...if you have time and you've thought in advance, stick it in the fridge over night. Serve at room temperature.

Now....the night I made this, we had carne asada soft tacos for dinner. I dipped my tortilla chips in it, I spread it all over my tacos...and enjoyed it. (photos came out like crap so I'm not showing 'em).

The next night....(this is how I can attest to the fact that its sooooo good after a day) I decided to grab a bolillo roll, and make a carne asada "sub". I reheated the carne asada covered in melted cheese...and heated up a extra large spoonful of the Mushroom, Jalapeno, and Cilantro Salsa and added that to the sandwich, along with some sliced avocado......

Oooooomg!! One of the best sandwiches EVER!!

This salsa not only has the traditional salsa experiences; jalapeno heat, crunchy onion, soothing cilantro and limey tang....but add to that the meaty texture and earthy flavor of mushrooms. It's a whoooole new level for salsa.

Carnitas and Tex-Mex Squash Casserole

Here you have some very basic, standard, simple ingredients. When you add a few spices and cooking techniques, they become exquisite.

I'm talking about two fantastic recipes from The Homesick Texan Cookbook by Lisa Fain. I swear...I just LOVE this book. It has become one of my favorites and for some reason, as the days get longer and sun gets hotter, I start cooking more Mexican and Tex-mex meals. They just seem to go with the season. I have a feeling that my new favorite cookbook will be getting a whole lot of use over the next couple of months.

Carnitas
Printable Recipe

3 lbs boneless pork shoulder, cut into 2" chunks
1/2 cup orange juice
1/4 cup lime juice
4 cloves of garlic (wait...what? only 4 for all that meat? I used the whole damn head of garlic)
1 tsp ground cumin
1 tsp kosher salt, plus more to taste

In a large heavy pot, combine all of the ingredients

Add enough water to just cover the meat. Bring to a boil and then simmer, uncovered for 2 hours.

Don't touch, don't stir. Just let it be.

Once the 2 hours have passed, turn the heat up to medium-high and continue to cook, stirring occasionally for about 45 minutes or until all of the liquid has evaporated and the fat has rendered (which means that all of the fat has left the meat and is not sitting in the pot, which by the way, will not evaporate).

You will know that the pork is done when it has browned on both sides.

Serve with tortillas, salsa and avocados.

Now...while that is cooking, lets make the Tex-Mex Squash Casserole.

Tex-Mex Squash Casserole
Printable Version

2 TB butter
1 lb yellow squash, sliced
1 lb zucchini, sliced
1 medium yellow onion, diced
2 jalapenos, seeded and stemmed, diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper
Salt and Pepper to taste
2 TB all purpose flour
1 cup chicken or vegetable broth
2 cups crushed canned tomatoes
1/2 cup half and half
1/2 cup sour cream
1/2 cup cilantro, chopped (more for garnish if desired)
2 cups tortilla chips, crushed
1 cup grated pepper jack cheese
1 cup grated cheddar cheese

Preheat your oven to 350' F and lightly grease a casserole dish (13" x 9")

In a large skillet, over medium heat, melt the butter. Add the yellow squash, zucchini, onions and jalapenos.

 

Saute until the squash is tender. This could take about 10 minutes or more.

Add in the garlic, cumin, chili powder, and cayenne pepper. Cook for a minute and add the salt and pepper to taste.

Add the flour and stir until you have a light brown paste. This takes maybe a minute or so. Stir in the broth and crushed tomatoes, stirring until everything thickens up. Add the half and half, sour cream and cilantro. Remove from heat.

In the bottom of your  prepared casserole dish, spread out the crushed tortilla chips. Pour the incredibly yummy squash mixture over the chips.

Cover the top with the grated cheese. Bake, uncovered for 30 minutes or until the top is brown and bubbly.

Garnish with more cilantro if desired

Serve along side your Carnitas

Let me tell how good this was. The meat had fantastic flavor and it was incredibly tender. The Tex-Mex Squash Casserole....wow! It reminded me of tortilla soup, only in a casserole form. Simple delicious.

Ancho Cream Corn

Thinking back to when I use to cook from the books on my shelf, ideas from phone conversations with family members, and jotted down recipes as they were recited....verses now.... the internet, the blogs, the social media cooking websites and all the people I've "met" and learned from. It's pretty cool. My little cooking world has expanded. I've learned so much over the years. Not only about techniques but about flavors. What goes together, what doesn't, and what does but you'd think shouldn't. I've been exposed to so many new ingredients that I would never have touched or knew what on earth to do with if it weren't for our fun little food world on the net.

And yes....ancho chile is one of them. I'm in love with the ancho chile. Which happens to be the dried version of a poblano (my other love). The addition of either of these forms of chile add such depth to Mexican dishes (or Tex-Mex in this case). It transforms a dish from (lets see...how do I say this without insulting anyone) Americanized taco bell kind of Mexican food to authentic mom and pop hole in the wall Mexican food.

Which brings me to this Ancho Cream Corn. One of many fantastic recipes found in Lisa Fain's cookbook, The Homesick Texan. I love cream corn. I love corn casserole. I love grilled corn. Corn is good. Ancho Cream Corn is better! The ancho chile addition....WOW!! It adds a wonderful smokey flavor that I just can't get enough of. It's not hot...so you other wimps out there (I say "other" because when it comes to heat...I'm a total wimp!) don't have anything to worry about. The ancho flavor just mixes itself into the cream and makes you go "mmmmmm" with every bite as you're digging your spoon in for another.

While this dish only takes a mere 15 minutes to cook....there is some prep work to be done. Not hard work. But rehydrating a dried chile takes some time....about 30 minutes.....soooo, keep this in mind when planning your cooking time line.

Ancho Cream Corn
Printable Version

1 dried ancho chile, stem and seeds removed
4 tablespoons unsalted butter
2 cloves garlic, minced (I used 3 cuz I love garlic)
5 cups of corn, fresh or frozen (It took 7 ears of shucked fresh corn for me to get 5 cups)
1 cup heavy cream
4 oz cream cheese
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tablespoon lime juice (about 1 - 2 limes, depending on how juicy they are)
Salt and Pepper to taste
Cotija cheese, crumbled, to garnish (I used queso fresco ranchero cheese)

In a hot skillet, no oil....toast the ancho chile for about 10 seconds. Add enough water to cover the chili and bring to a boil. Turn the heat off and let "soak" for about 30 minutes. By this time, the chili should be soft. Rinse the chili and dice. Set aside. (toss the soaking water out)

While the chile is soaking, if you're using fresh corn, this would be a good time to shuck it and cut all those kernels off the cob.

In a large skillet, melt the butter over medium-low heat. Add the garlic and saute for about 1 minute. Add the corn, heavy cream, cream cheese, cumin, cayenne and diced ancho chile. Cook for 15 minutes, stirring occasionally. Add the lime juice and salt and pepper to taste. Garnish with cheese.

And there you have it. a delicious side dish that's easy and quick (after the prep work). You can bet that this dish will be seen this summer on my bbq menu.

Migas and The Homesick Texan Cookbook Review

It's that time....we've been playing around with The Homesick Texan for a few weeks now. I've shared a few recipes and tidbits here and there. And now....it's time to lay it all out on the table. Tell it like it is....give you the skinny. Express my honest opinion. Give you the scoop on whats between the covers.  I'm going to tell you the lowdown on the hoedown.

Before last month I had never heard of Lisa Fain. After reading through her cookbook, I feel like we would totally mesh! There's something about her that echos within my soul. Although I have never lived in Alabama, I feel deeply connected and very rooted to my family, the way of life and the food there. Being in the city, you just don't get that "down home" connection. One of the ways I cross all those state lines between me and my family is by cooking foods that feed my soul. Which is what Fain did when she started her blog and wrote this cookbook. She fed by her need to connect to her home while living in New York. 

Now....I have never "really" reviewed a cookbook before. It's rather intimidating. I mean, you want to be accurate and informative as well as sounding like you know what you're talking about. That's when I turned to my peeps over on Facebook and asked them what they're looking for when searching for a cookbook. What points they'd like me to touch on in my review. I got some awesome responses. You people are the best! Thank you so much for your guidance. 

With that said, let's get down and dirty....and into the nitty gritty of it all (ok, are you soooo over the idioms? me too)

When I look at a cookbook, the first thing I do is flip through the pages. I hate to sound so "shallow" but honestly, photos are very important. I have a hard time buying a cookbook that doesn't have a single photograph (besides Mastering the Art of French Cooking....HUGE exception). The Homesick Texan has a ton of fabulous photos. Not only of mouthwatering food but also a few nostalgic, pure Texas shots that are scattered about strategically.

Next...contents. Theme. Tex-Mex is totally up my ally. I love Mexican food. I love southern food. When you combine the two.....you have something uniquely Texan. The Homesick Texan has a fabulously diverse content which is brilliantly divided. How often do you open a cookbook and see a chapter called "The Larder: The Homesick Texan's Pantry"? This is probably my favorite chapter. In it Lisa acknowledges and addresses the fact that not every city has the ingredients for a good Tex-Mex meal. She discovered this while shopping in New York City. You will see a solid 8 pages of ingredients and kitchen equipment that you should have, with descriptions and alternatives. In the back of the book you'll find a "Resource" page that tells you where you can order items and ingredients if you can't find them in your local market or Mexican grocer.

Not only does she have your typical chapters for Appetizers, Seafood, Sweets but there are whole chapters dedicated to Pickles and Preserves....Salsa, Sauces, And Gravies and Tex-Mex Classics (not to mention Morning Foods; Chilis, Soups, and Stews; Beef, Pork, and Fowl; Sides, Hot and Cold and last but not least, Breads). That pretty much covers it all. And if you can't find what you need based on the chapters....all you have to do is look in the Index where you will find recipes listed not only by name, but by ingredient.

One important factor that was brought up on Facebook was the desire to see the level of cooking experience needed as well as the length of time it takes. Neither of these are addressed in The Homesick Texan. I have found though, that most of the recipes range from very basic to requiring a bit more "how-to" knowledge. But to be honest, this is all good, down-home food that can be cooked and enjoyed by anyone with any level of cooking experience. Each recipe includes a great little intro that makes you wish you were in Texas having it the way it was originally experienced. As for the "how long" portion. You'll have to gauge this a bit. If you browse through the instructions...mentally adding up the cooking time frames...you should get a pretty good idea on what's required. I will say that the instructions are easy to follow.

If you haven't been following along during The Homesick Texan journey I've been on, you can view the recipes I've cooked below:

Pork Tacos, and Black Beans

Poblano Mac and Cheese

Pan De Campo

And now I have one more recipe to share. This is an easy one. Not as quick as your typical scrambled eggs....but when you're getting ready to experience something fabulous.....prep is never as quick as ready set, ready go. But it can be effortless.

Migas

Printable Version

Oil for frying

4 corn tortillas cut into strips

1/2 medium onion, diced

4 jalapeno chiles, seeded, stemmed and diced (I didn't have fresh jalapenos so I used the kind in a jar)

8 eggs

1/4 cup milk

1/2 tsp salt

1/2 tsp pepper 

1/2 tsp cumin

1/4 cup cilantro, chopped

2 cloves garlic, minced

1 cup (4 oz) grated cheddar cheese, jack cheese or maybe a combo

 

Usually I show you a nice display of ingredients all arranged on a cutting board or something. This time I decided to be real. I do gather all of the ingredients before starting on a recipe. But it's always "everywhere" on the counter....and that's how I really cook.

In a large skillet, heat about 1/2 inch of oil over a medium-high heat. Put the tortilla strips in the hot oil and let cook until nice and crispy...about 3 minutes. Remove and drain on a paper towel lined plate.

Drain out the oil, leaving about 2 TB. Turn the heat down a bit and add the onions and jalapenos. Cook, stirring occasionally until the onion is translucent. While that's going on, whisk together the egg, milk, salt, pepper, cumin and cilantro in a bowl.

Once the onions are translucent, add the garlic and cook for about 30 seconds.

Add the egg mixture to the skillet along with the tortilla strips. Let the egg cook for a minute so the bottom sets a bit. Stir gently and then add the cheese

I have a confession to make here. I did a few things out of order. When I measured the cumin, instead of tossing it into the egg mixture, I tossed it into the pan with the onions and garlic. (silly me). Then I forgot to add the cilantro to the egg...so it went in along with the cheese. But you know what? It didn't matter. This is such a free-form recipe and very forgiving as it also allows for adjustments to accommodate your own personal tastes. More cheese? Less cheese? No onions? More heat? Just do it. We're talking about eggs here. Make it so you like it. 

Once the cheese has been added, gently stir until the cheese has melted. Add more salt and pepper to taste (if needed). 

Lisa Fain recommends that you serve Migas with salsa and tortillas. I personally found it very filling and satisfying. Not to mention simple. I didn't need the extras. (BTW...I halved the recipe and this plate served 2). All I did was sprinkle some jack cheese over the top and let it melt. (love me some melted cheese).

This is the perfect example of many of the recipes in The Homesick Texan. Complex in flavor yet simple enough for any level of cook to make. I loved the corn flavor that the tortilla strips added to the eggs. The jalapenos were a great addition of some slight heat. The smokey flavor from the cumin was wonderful. If I wanted to beef it up a bit....I could've added some chorizo or sausage. If I wanted more veggies...some diced tomatoes would've been a wonderful addition.

Let me wrap this up with a simple 5 star rating for a fabulous cookbook. It has been a sheer pleasure being part of the The Homesick Texan Cookbook Spotlight and Cook-Off that was sponsored by Hyperion and hosted at Girlichef*, (where you will find others who have cooked from and reviewed this cookbook. I recommend that you mosey on over there and see what the rest of us have to say).

If you love Mexican and / or Tex-Mex food....I highly recommend that you not pass this one up. It's a keeper and bound to become a favorite in your collection, as it is mine.

Thank you Hyperion and Girlichef* for including me in such a fun adventure.

Pan De Campo

Breakfast for dinner. It's one of my most favoritest dinners. And I almost always do the bacon and eggs with biscuits and gravy thing. Which happens to be one of my most favoritest breakfasts too.

This week for our Cook-off and Spotlight of The Homesick Texan Cookbook we got to choose whatever recipe we wanted to showcase. There were so many to pick from. I could've gone with the Blueberries with Cornmeal Shortcake, or the Hush Puppies...I really considered the Tamales. I mean there are just so many wonderfully mouthwatering recipes to choose from and you just KNOW you're going to love whatever it is you decide to make.

And here I am.....with one of the most simple recipes in the whole dang book. The Pan De Campo. Lisa Fain proceeds the recipe with a bit of history telling. It's just so cute how she has a story behind every recipe in the book.  The Pan De Campo is Texas' state bread. (I wonder if California has a state bread...it should....and I think it should be Sourdough Bread). Apparently this is the bread of cowboys. It's kinda like the biscuit version of cornbread....made in a cast-iron skillet and all. If you're a cowboy out on the range, you'd be making this over an open fire. Us citified people will have to put up with using a stove and oven and just deal with it. 

Pan De Campo
Printable Version

2 cups all purpose flour
1/2 TB (aka 1 1/2 tsp) baking powder
1/2 tsp sugar
1/4 tsp salt
6 TB lard or shortening, at room temperature
3/4 cup buttermilk

Preheat the oven to 400' F and grease a large (10") cast-iron skillet

Combine the dry ingredients. Stir in the shortening and blend (use a fork or pastry blender) until you have fine crumbs. Add the buttermilk and blend until smooth.

Heat up your skillet on the stove. While that's going on....on a floured surface, roll out the dough into a circle, about 9" wide (a bit smaller than your skillet)

Place into your hot, greased skillet and cook for about 5 minutes per side over a medium low heat

Then put the whole thing in the oven, skillet and all, and bake for about 15 minutes

And there you have it....Pan De Campo. You can slice it like a pizza or tear it off into pieces

What do you do with a giant biscuit? Well...you can do what I did and treat it like a regular biscuit by pouring luscious, creamy breakfast gravy all over it.

You can do as the cowboys do and dip it into beans. Or you can have it for dessert with some honey or homemade jam.

And if you have any leftover the next day slice it length-wise and make yourself an egg sandwich.

Whatever you do...I'm sure you'll have fun with it as much as you enjoy it. And maybe, just maybe.... you'll feel a little bit like a cowboy while you're doing it.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at Girlichef*

Poblano Macaroni and Cheese

I've recently discovered my love of the poblano chili. With that said, you can imagine my excitement when I found out that our second assignment in our Cook-off and Spotlight of the fabulous cookbook The Homesick Texan, we were making Poblano Macaroni and Cheese.

Over the Labor Day weekend, we invited friends over for food and fun and I knew this dish would be perfect to share with everyone. I'm just glad that our friends are willing and hopefully eager guinea pigs for my kitchen shenanigans.

Before we begin here, let me give you a little heads up.....in the stores here in the states (from what I've read and experienced), fresh poblanos are labeled as pasillas, which in reality (according to Wikipedia) is actually a dried chilaca pepper...and a dried poblano is called an ancho chili. How confusing is all that? Sooo....if you can't find anything in the produce section labeled as a poblano, look for a pasilla.
 

 (you won't see the chiles in there because they were already in the oven roasting)

Poblano Macaroni and Cheese
Printable Version

2 poblano (aka pasilla) chiles
8 oz elbow pasta (2 cups)
2 TB unsalted butter
4 cloves minced garlic
2 TB flour
1 1/2 cups whole milk
1 tsp mustard powder
1/4 tsp cayenne
1/2 tsp ground cumin
1 teaspoon lime zest
1/2 cup chopped cilantro
Salt and Pepper to taste
4 cups grated while cheddar cheese (12 oz)
1/2 cup Cotija cheese

Under the broiler, roast your poblanos until blackened. This will take about 5 minutes per side. And we're not talking about 2 sides. It could be 3 or 4 sides....depending on the shape of your chili. Don't rush the process....but keep an eye on things. While you're at it...make sure you thoroughly enjoy the aroma. It's heavenly. The smokey sweetness of it all......mmmmm

Once they're roasted, stick em in a plastic bag and let 'em steam for a while....say...20 minutes. Remove from the bag and peel off the skin, remove the stem and seeds...

Then cut that roasted baby into 1" long pieces. Set aside.

While all this is going on....cook your pasta according to package instructions. But don't over cook them....maybe a little less than al dente. You don't want pasta paste once everything's said and done. 

About now would be a good time to preheat your oven to 375' and grease a casserole dish. If your pasta is done....pour it into the prepared dish and let it sit there while you make cheese the sauce

Next, you're going to start on your roux. Over low heat, melt the butter, then add the garlic and cook for about a minute tops...I recommend stirring the whole time so your garlic doesn't burn. Burned garlic is rather yucky. Whisk in the flour and cook, while whisking, until it becomes a light toasty brown color. This part is important. The browning of the flour reduces the floury taste. The recipe says about a minute...I did it a bit longer.

Whisk in the milk and stir until it thickens....yet is still "fluid". Remove from heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro and poblano chiles.

Next, you're going to take half of the shredded cheese

I want to mention here....white cheddar is more expensive than regular cheddar cheese. Feel free to use the orange cheddar instead...or even go half white and half orange if you'd like. It's all good.

Slowly add the cheese to the sauce and stir until it melts and is well combined. At this point, if your sauce is too thick, add a little milk....about a teaspoon at a time. Which I did have to do. If the cheese won't melt because your sauce has cooled down too much....put the pan back on the stove over a low heat.

Pour the sauce over the pasta....

Then top with the remaining cheddar cheese

Bake uncovered for about 20 minutes or until its bubbly and brown. Sprinkle with Cotija cheese and serve

I enjoyed this dish....but I found the lime to be a bit over powering. I think...I may have added too much. I suspect that I added a tablespoons worth instead of the 1 tsp.... but I can't be sure. Next time...I'm going to use less....or I might just use lime juice instead of the lime zest. But it is definitely worth making again. I might take Lisa (the author) up on some of her recommendations for variations...I might substitute some of the cheddar with pepper Jack cheese and maybe add some bacon!! She also recommends topping it with some crushed tortilla chips for a nice crunchy top.....YUM!!!

I do absolutely love the poblano flavor is this dish!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at Girlichef*

Next week....I get to pick my own dish to spotlight. I just have to decide if I'm going to do bread or something sweet. Oh man...just looking through these recipes...my stomach is growling!