Tortilla Soup

I have not been able to find a satisfactory tortilla soup recipe - every single one has something I don't like - I have therefore, invented my own and it is simple. I will share it here momentarily right away - on the next post. In the meantime, go to McDonald's and Burger King and Taco Bell and Papa John's and load up on those little packets of chili sauce or chili peppers and ketchup they give you with every order. Just trust me - you're going to need those little packets - and, if you can, get extras - they're free. Oh, and meet Bernie - he looks hungry, but I can't share my recipe with him - he's in the slammer.

Hints 3

Here are three more household cleaning hints: 1. When you discover water rings or heat marks on your table, make them disappear by making a paste made up of equal parts non-gel toothpaste and baking soda, applying a small amount of the mixture with a soft, damp cloth, and rubbing the spots until they are gone. Buy some good coasters and use them if you don’t want to go through this again. 2. To remove candle wax from a table cloth, place two pieces of paper towels on either side of the wax stain, then use a warm iron to run over the paper. The paper should absorb the wax from the cloth. 3. To remove crayon marks from walls and wallpaper, spray the spot with multipurpose lubricating oil, wiping gently with a paper towel or cloth. You can also use a small amount of baking soda, applied with a damp cloth - rub out with a gentle, circular motion.

Cheap hints - part 2

Here are two more easy and cheap household hints: 1. If you spill wine on your carpet, sprinkle salt on the spot immediately and let the salt absorb the wine, then wash the area with water and regular detergent. If this doesn’t do it, you’ll need a new carpet. (Call my uncle, he sells and installs carpet.) 2. When you get ink on your clothes, try soaking it in milk, dabbing it with rubbing alcohol, or spraying a little hair spray on it. Each of these methods will work. Good luck and try to be more careful next time.

Household hints

Here are three household hints I found in an old book recently. If you start using them, you might not have to buy fancy stuff at the store anymore. If they don’t yield good results, you can go back to the store-bought chemicals (I guess.): 1. To freshen a garbage disposal thingy, sprinkle baking soda and a few drops of dishwashing liquid in the disposal. Scrub the inside of the gadget thoroughly with a brush and rinse. If you want a citrus aroma, run a couple of cut up lemons through the disposal afterward. Rinse again. 2. To remove mildew from laundry, rub the affected area with half a lemon that has been dipped in salt, then wash as usual. 3. If you want to make glass cleaner, mix 3 parts vinegar and 1 part water in a spray bottle. Clean as usual. If you behave yourselves, I’ll look for more easy hints.

Cassie's Banana-Cherry Smoothie

Banana-Cherry Smoothie - Yes!!!!

Ingredients: 1/2 cup milk, 1 banana, 2 cherries, and 2 tablespoons cherry juice.

Mix the ingredients in a large cup then place in a blender set to puree. Makes one delicious banana-cherry smoothie. Enjoy!!!

Hot

According to Yahoo!, these are the ten hottest (spiciest) dishes out there. They will scorch your tongue and the taste will linger in your mouth for a couple of days after you’ve eaten: Phaal Curry (India), Pork Vindaloo (India), Ball of Fire Pepper Steak (made with Red Jabanero Pepper - USA), Caribbean Chicken (Jamaica), Devil Pork Curry (Malaysia), Thai Pepper Steak (Thailand), Sichuan Flower Pepper Hot Pot (China), Chicken Peri-Peri (Angola), Papas a la Huancaina (Peru), and Kimchi Pork (South Korea). The story was tied to some travel website so maybe; just maybe, all they were trying to do was grab our attention? Anyway, I won’t try any of these dishes because I dislike peppers. I always have.

Long time no see

I haven't been by here since February. I know that cannot possibly make any difference one way or the other to anyone so there is no harm done. If I'm lucky, I get one visitor per day at this blog and seldom a return visitor. Imagine that! The blog is probably boring but the music is good, no?

What odor????

It seems a company has come out with a terrific new product. You will first hear about it here. Isn't that nice? Be the first on your block to have it. It will not be advertised until two weeks from now. What is it you ask?????? An odor killer!!!!!! Who among us cannot use some of that???? In the kitchen, in the bathrooms, in the bedrooms, in the living room, in the car, on the porch, in the garage, in the closets, and just everywhere. Here is the link to watch the thing in action... http://www.youtube.com/watch?v=m40Oa2VzIVs

Chocolate Chips

According to some women on Yahoo! Food: "The best chocolate chip cookies are the following: #1 Brent & Sam's #2 Health Valley Mini Chocolate Chip Cookies #3 Newman's Own Organics Champion Chip Cookies (in Chocolate Chip) #4 Pepperidge Farm Chocolate Chunky Dark Chocolate #5 Chips Ahoy White Fudge Chunky #6 Mrs Field's Semi Sweet Chocolate Chip #7 Kashi TLC Oatmeal Dark Chocolate #8 Keebler Chips Deluxe Soft & Chewy." I actually do not really care. I neither like chocolate nor chocolate chip cookies. Maybe you do. There’s nothing wrong with that. Enjoy.

Coffee 2

From a Yahoo News story: “Folgers, Maxwell House, and Starbucks are America's best-selling ground coffees. but all three were iced by Eight O'Clock Colombian coffee in our taste tests. As for Starbucks, it didn't even place among the top regular coffees and trailed among decafs.” This deal is from Consumer Reports. Who are they? As far as I’m concerned, Starbucks is the best, followed closely by Mickey D’s. I might not know anything about coffee, but I know what I like.

KIWI

Take a guess as to what this might describe and GOOD LUCK: Kingdom: Plantae - Division: Magnoliophyta - Class: Magnolipsida - Order: Ericales - Family: Actinidiaceae - Genus: Actinidia - Species: A. Deliciosa. That is, of course, the scientific nomenclature for a kiwi. I guess the picture gave the game away, no? It just goes to show how something that looks so simple can get complicated. Anyway, even though the actinidia plant is native to China, Italy is the biggest producer of kiwifruit. It used to be called a Chinese gooseberry but I think Kiwi sounds a lot better.

Enchiladas

This is not your lucky day - I could not find a good enchilada recipe. I looked and looked and looked all over. NOTHING. I will try to remember my mother's recipe - it is the very best. Perhaps my younger sister has it. As soon as I get it, you will see it here. Red Cheese Enchilada recipe, that's what it is. Be patient. By the way, enchilada means the spiced one, sort of like pickled means curtida. It could also mean the hot one but then people would think you're talking about a person, not a tortilla.

Coffee

Might this be true? From a recent news story: "Drinking coffee may do more than just keep you awake. A new study suggests an intriguing potential link to mental health later in life, as well. A team of Swedish and Danish researchers tracked coffee consumption in a group of 1,409 middle-age men and women for an average of 21 years. During that time, 61 participants developed dementia, 48 with Alzheimer’s disease. After controlling for numerous socioeconomic and health factors, including high cholesterol and high blood pressure, the scientists found that the subjects who had reported drinking three to five cups of coffee daily were 65 percent less likely to have developed dementia, compared with those who drank two cups or less." I drink coffee because I like it. Of course, I either drink McDonald’s, Gevalia, Starbucks, Folger’s, or Maxwell House, but not for their medicinal value.

Atole

Atole is a corn meal hot drink popular in Mexico, sort of like hot chocolate is popular in other parts of the world. Most stores carry the masa harina (in 5 and 10 pound packages) that is required for this recipe. Atole stays steaming hot for a long time – be careful when you drink it.

Ingredients
1/2 cup masa harina
5 cups milk
4 tablespoons brown sugar
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1 teaspoon vanilla extract

Directions – serves 4

1. Put the Masa Harina in a bowl and whisk in the milk, little by little.
2. Pour the milk mixture into a pot and add the brown sugar and cinnamon.
3. Bring to a boil and simmer for 5 minutes, stirring constantly, to keep it from becoming lumpy.
4. Stir in the vanilla extract. Serve in mugs.

Tropical Fruit Salad

For this to work, I’m afraid you’re going to have to buy the cacao nibs at a health food store, unless you always keep some in your pantry. The best part of this salad recipe is, of course, the simple directions. I had something resembling this fruit salad many years ago while in Germany. It was served with some incredibly delicious glaze and exquisite cookies on the side.

INGREDIENTS
1. 1 cup banana, peeled and cut into 1/2-inch slices (from about 1 large banana)
2. 1 cup kiwi peeled and cut into medium dice (from about 3 medium kiwis)
3. 1 cup mango, peeled and cut into medium dice (from about 1 very large mango)
4. 1 1/2 cups papaya, peeled, seeds removed, and cut into medium dice (from about 1 medium papaya)
5. 1/4 cup hazelnuts, toasted, skins removed, and coarsely chopped
6. 3 tablespoons cacao nibs
7. 2 tablespoons freshly squeezed lime juice
8. 1 tablespoon agave nectar



DIRECTIONS – serves 4
Place all ingredients in a large bowl and gently mix to combine.

Greek cookies

Of course, I had never heard of these cookies, much less tasted them. If you are brave enough to order some, let me know how things turn out. Maybe I’ll go out and buy some. They sound yummy. “Evangelia's traditional Greek Cookies are named after Esther Luongo Psarakis' mother-in-law who runs the family farm on Crete. It is her picture on the box. She shared with Esther all of her favorite recipes, and these were among the first. These healthy cookies contain No Trans Fats, No Cholesterol, No Eggs or Butter and No Preservatives - just Unbleached Wheat Flour, Extra Virgin Olive Oil, White Wine, Sugar, Orange Juice, Sesame Seeds, Baking Soda, Baking Powder, and Cinnamon. These cookies have a lovely fragrance and delicate flavor. They are not too sweet and are a nice complement to cheeses, tea and coffee. Try them with goat cheese and heather honey. Or use like biscotti and dip into a frothy espresso drink.” They are produced in a bakery using peanuts and/or other nuts, in case you’re allergic to these products.

Chicken Tacos

1. 1 pound ripe plum tomatoes, cored (about 4-5)
2. 2 teaspoons extra-virgin olive oil, divided
3. 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
4. Salt & freshly ground pepper
5. 1 large white onion, finely chopped (about 1 1/2 cups)
6. 2 cloves garlic, very finely chopped
7. 2 tablespoons lime juice
8. 2 tablespoons chopped fresh cilantro
9. 12 corn tortillas, warmed
10. 1/4 cup sour cream for garnish
11. 2 limes, cut into quarters

Directions – serves 6

1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro. Season to taste with salt and pepper. Cover to keep warm.
4. Spoon filling into warm tortillas, roll up and serve with sour cream or avocado slices and lime wedges. For a full meal, throw in some rice and beans on the side.

Chicharron

This is not the healthiest of foods, given that it is deep fried and usually made from pork skin with the underlying meat. Depending on what country we're talking about, it is prepared in a variety of ways, but usually with thick pork skins as the basic ingredient. Chicharron literally means that which has been burned to a crisp so you can expect this to be deep fried, sort of like blackened chicken. I have seldom eaten it - maybe once or twice and that's more than enough.

Sweetness

This is one kind of Mexican sweet bread. It's nothing more than pastry. There are many different varieties. Some resemble turnovers, others are just big cookies, and some are deliberately shaped like piggies. If I can find a couple of recipes I might post them here. I knew a baker who made a small fortune when he set up a bakery to sell nothing but sweet bread. These (shown here) are called puffy bread.

Flautas

This is just a photo - the recipe is below. Instead of going through the trouble of preparing this from fresh ingredients, you can actually just buy them off the shelf. Think about it - they are just as tasty. Also, if you don't roll the tortillas, they become plain tacos - just fold the tortilla at the middle into a half moon. Kill two birds with one stone.

On a Roll

Ingredients
1. 2 lbs ground beef
2. 1 teaspoon Salt
3. 2 tablespoons Chili powder
4. 2 tablespoons Paprika
5. 1 teaspoon Cumin
6. 1 teaspoon Garlic powder or 2 cloves
7. 1/2 diced Bell pepper
8. 1/2 diced medium Onion
9. 12 corn tortillas
Instructions: serves 6
In 2-quart sauce pan add ground beef, salt, chili powder, garlic, cumin, and paprika. Put in enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper and continue cooking 20 or 30 more minutes. I am not a fan of bell peppers so I always leave them out. For beef flautas: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain. Strain liquid, then spoon about 2 tablespoons of the beef meat in center of each tortilla. Roll the tortilla around the beef filling into flute shape. Use toothpicks to hold the tortilla in the flute shape. Fry beef flautas approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and place 2-3 flautas per plate. Serve salsa, sour cream, and guacamole on the side, along with whatever else you want: rice, beans, corn, green beans, carrots? No red or white wine necessary. A soft drink or a beer will do.

Coffee

I have an advertisement from something called Green Mountain Coffee. It's one of those gourmet coffee distributors. Nothing wrong with that, of course. They offer a Keurig brand coffeemaker that brews one cup of coffee at $99.95. The coffeemaker is specially designed to accept one-cup packets. The company offers to send you $23.00 worth of packets provided you purchase the brewer. Shipping is free. I already have two brewers (one is still new), but my buying impulses still tell me I should buy. Experts say coffee is good for you. They also say it's bad for you. I drink lots of it because I like it. Why else would I drink it? Peer pressure?

Corn oil

You might be a little confused when it comes to deciding which oil to use for cooking or frying. I decide on the basis of taste, so there is no question, but not everyone is as simple as I am, unfortunately. (Lard is, I gather, completely outside the realm of consideration, though there may be people out there who still use it.) Your natural choices are: vegetable oil, corn oil, olive oil, sunflower seed oil, peanut oil, and canola oil. Some are slightly healthier for you than others, but, considering that the difference is marginal, consider that some may smoke at lower temperatures than others. I choose to go with the one oil that I know (from experience) interferes with the taste of food the least: corn oil.

Posole

As Hominy soups go, this is more complex than most, but it’s tasty.

1. 1 teaspoon dried oregano
2. 1/2 cup chopped red onion, divided
3. 2 teaspoons canola oil
4. Pinch of salt
5. 1 small garlic clove, finely chopped
6. 1/2 teaspoon red chili powder
7. 1 (14 ounce) can chicken broth
8. 1 (15 ounce) can hominy, rinsed
9. 6 ounces boneless, skinless chicken breast, trimmed of fat and cut into small pieces
10. 1 cup finely shredded green cabbage
11. 2 lime wedges

Directions – serves 2

1. Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.
2. Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges. If you like your soups meatier (thicker), simply reduce the amount of broth.

Pecan Chicken with Avocado

Ingredients

4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

Directions – Serves 4

1. Working with one piece of chicken at a time, place between sheets of plastic wrap, and pound with a meat mallet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve over avocado slices, carrot sticks, and shredded lettuce. This is even yummier when served with hot corn tortillas.

Yogurt

"The food we eat, the life we lead, illness and the ageing process can all disrupt our internal balance. Eating freshly-made EASIYO yogurt every day could really help. EASIYO is Nutrient-dense. For relatively few calories, freshly-made EASIYO yogurt is full of protein, calcium and essential vitamins and minerals to help provide the elements for growth and a good constitution." I am a big fan of yogurt but I have never tried this brand and I have never seen it on the supermarket shelves at Albertson’s. Perhaps it’s a delicacy. What do I know? If you want to look for it and try it, go ahead. Then write me a comment (if you wish) and tell me if it’s ok. I might order it and have it delivered via UPS.

Biscochos

People say that Biscochos are a New Mexico treat. I would not know. I do know that they are traditional wedding cookies. This is just one of perhaps a dozen variations of the recipe.

1. 1 cup shortening
2. 2/3 cup sugar
3. 1 egg
4. 2 to 4 Tablespoons red wine, brandy or sherry (optional)
5. 1 to 1 & 1/2 teaspoons lightly crushed anise seed
6. 3 cups flour
7. 2 teaspoons baking powder, (optional)
8. 1/2 teaspoon salt, optional
9. 1/2 cup sugar mixed with 1 teaspoon ground cinnamon

Directions – serves 10

Preheat oven to 350 Degrees. Beat shortening with an electric mixer until light and fluffy. Slowly beat in the 2/3 cup sugar, then the egg. Beat in 2 Tablespoons of the wine and the anise seed. Toss the flour together with the baking powder and salt (optional). Gently stir in, adding more wine as needed to form a soft dough. Let stand for 10 minutes or cover with plastic wrap and refrigerate for 15 minutes.

On a lightly floured surface, roll out dough to a 1/4-inch thickness and cut into shapes as desired. Dip the top side of each cookie in the cinnamon-sugar and place on ungreased cookie sheets, about 1 inch apart. Bake for 10 to 15 minutes, depending upon size, just until the edges turn a pale blond. Let cool a few minutes then remove to a wire rack to cool. Store in a cookie jar or airtight container.

A hug and a Quiche

Spinach Quiche

A quiche is an omelet in a pie dish – nothing to be afraid of. There are probably dozens of different variations of this dish. This is one of the more popular quiches.

INGREDIENTS
1. 1/2 cup butter
2. 3 cloves garlic, chopped
3. 1 small onion, chopped
4. 1 (10 ounce) package frozen chopped spinach, thawed and drained
5. 1 (4.5 ounce) can mushrooms, drained
6. 1 (6 ounce) package herb and garlic feta, crumbled
7. 1 (8 ounce) package shredded Cheddar cheese
8. salt and pepper to taste
9. 1 (9 inch) unbaked deep dish pie crust
10. 4 eggs, beaten
11. 1 cup milk
12. salt and pepper to taste
DIRECTIONS – serves four
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Simple Margarita

Combine 3 ounces tequila, 2 ounces Triple Sec, and 1 ounce lime juice in a stainless steel mixer (or ordinary tall glass) with crushed ice and stir. Rub the rim of a stem glass (like the one in the picture) with rind of lime and spin the rim in salt — pour the mixed drink into it and enjoy. There are other formulas for fixing this drink - several that use less tequila than this recipe - use the one you prefer but, whatever you do, do not drink and drive.

Who invented the Margarita?

“Dateline: San Diego (AP) - Carlos Herrera, known locally as the man who topped a tequila concoction with salt and called it a Margarita, has died. He was 90. Herrera died Monday at Grossmont Hospital. Herrera's relatives say he invented the drink at Rancho La Gloria, a restaurant he opened in 1935 at his home south of Tijuana. He told friends that it was sometime in 1938 or '39 that he decided to mix a jigger of white tequila with lemon juice, shaved ice, triple sec and - the crowning touch - salt. Local legend has it that one of his customers was a showgirl and sometime actress who called herself Marjorie King. She was allergic to all hard liquor except tequila, and she didn't like to drink it straight. That reputedly sent Herrera to experimenting, and he named the result "Margarita" after the actress. From a believer: “I believe this story must have some merit as I remember after arriving in San Diego late in 1958, friends and I made the trek to Rosarito Beach for lobster. There was a favorite bar we stopped at on the old road on our way down, and that was where I first drank a margarita.” Although Herrera was given credit for the frosty drink, according to The Dictionary of American Food and Drink by John F. Mariani, published in 1983, several others have claimed the Margarita as their own: Danny Negrete (1936), Pancho Morales (1942), Enrique Gutierrez (1945), Santos Cruz (1948), and Margaret Sames (1948). The book traces the birth of the margarita to an unidentified creator near the Caliente Racetrack in the 1930's, the place and time Herrera claimed he first mixed a margarita.” Don't ask me - I have no idea.

Capirotada dessert

This recipe is said to have originated with Jews living in the New World, namely Mexico, around the region of Monterrey, Nuevo Leon, where a large contingent of Jews fleeing the Spanish Inquisition settled. By tradition, it is prepared around the Lenten season (or Passover). This historical footnote is not too much in dispute. Through the centuries, the recipe has lent itself (no pun intended) to variations in the number of condiments and in the proportions between ingredients. Feel free to experiment, but don't eat a lot of this if you're on a diet.

A. Ingredients

1. four rolls, dried, French bread, each roll cut into four (or five) smaller pieces

2. one cup dark brown sugar (or four sticks of piloncillo)

3. one & one half cups water

4. three quarter cups shredded Muenster cheese

5. one half cup raisins

6. one quarter cup chopped pecans

7. one quarter cup peanuts (unsalted)

B. Directions – serves 8
The bread has to be prepared ahead of time since it must be dry. The easiest way to do this is to cut the pieces while the bread is still soft and then just let them dry out. You will have between sixteen and twenty pieces altogether. They will look and feel like big, plain croutons. Mix all the ingredients in a pot in any particular order you like. The bread will absorb the liquid made by the water and brown sugar. The consistency of the mixture can be controlled to taste by either adding to or reducing the amount of water. Some people like it very soft and gooey and others don’t. You can also add or subtract the amount of sugar used. Depending on where you live and where you buy your groceries, you may very well be able to buy bread that is pre-packaged for this purpose. That applies to the brown sugar as well. There are stores that sell what is known as piloncillo – it comes in packages of two or three large solid sticks (shaped like cones). You will need about four of those cones.
Cook the mixture on a stove top over medium heat until the cheese is melted and the sugar (or piloncillo) is dissolved over the bread. It will be necessary to stir the mixture in order to keep the entire blob fairly homogenous. Remove when done and let it sit for a while. This bread pudding tastes unlike any bread pudding you have ever tasted.
I have known this dessert to be done using white sugar and milk (instead of water). The taste is quite different when prepared that way. A variation of this dessert can be made by adding shredded coconut, cinnamon, and cloves. I prefer the simpler, basic recipe. Of course, like me, you might find all this way too cumbersome. Instead of making it myself, I drive down to my favorite Mexican restaurant and order some to go.

Chicken Tenders With Jalapenos

Ingredients

1 1/2 teaspoon freshly grated lemon zest
2. 3 tablespoons lemon juice
3. 2 tablespoons finely chopped garlic
4. 2 tablespoons finely chopped fresh oregano
5 2 tablespoons finely chopped pickled jalapeno peppers
6. 2 tablespoons extra-virgin olive oil
7. 1/2 teaspoon salt
8. 1 pound chicken tenders
9. 1 red, yellow or orange bell pepper, seeded and thinly sliced
10. 1/2 medium onion, thinly sliced

Directions
Preheat oven to 425 degrees F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 35 minutes. I am not a fan of green peppers of any kind (much less Jalapenos) but you might be. Enjoy. (Serves 4)

Caldo De Res

(Beef Soup): This is a traditional Mexican recipe for beef soup (Caldo De Res) and can be a meal in itself. Without the meat, it can be a nice vegetarian soup as well. Serve with corn tortillas and limes on the side. Serves Six
2 pounds beef shank, with bone
3 small zucchini, coarsely chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 onion, chopped
2 diced tomatoes
2 medium carrots, coarsely chopped
1/4 cup chopped fresh cilantro
2 potatoes, quartered
2 ears corn, husked and cut into thirds
1 medium head cabbage, cored and cut into wedges
DIRECTIONS
1. Cook the beef (in water or beef broth) in a large pot (with lid) over low heat until tender (about two hours)
2. Add the rest of the ingredients; add water sufficient to cover ingredients then simmer for 30 minutes or until corn is tender and well done.
3. Remove lid, stir, and simmer for another half hour with lid off. Serve hot.
What beverage do you serve with this? I prefer beer, but almost any beverage (except eggnog) will do.

Jicama Salad

Beef, Snow Pea and Jicama Salad - serves 6

One 2-pound flank steak, cooked and sliced into strips
1/2 pound snow peas, blanched and drained - 1 small Jicama, peeled and cut into matchsticks
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 tablespoon honey
salt and pepper

In a large bowl toss the flank steak with snow peas and Jicama. In a small bowl combine remaining ingredients until well blended. Toss with Jicama mixture. Make this at your own risk - I haven’t tried it.

Jicama

Let me see if I can tell you in a few words what a JICAMA is: A Jicama is like a potato or a turnip, except maybe a little larger. It is tan in color. It mostly grows in Latin America. It is slightly sweet and slightly juicy and is a good source of fiber. You can eat it raw - as most people do - or you can cut it into pieces and toss it into a salad. Some people suggest cooking or frying. I have never eaten it that way but you can if you want. I eat it when I want to feel full and not gain any calories whatsoever. It is a great diet food, especially when combined with a little beef. I'll try and find a recipe that includes Jicama on the internet. There must be hundreds.

Final Test

Please don't read this - it's just a test. I am experimenting with all sorts of things - this is not meant to be informative at all, except to me. I will eventually learn something from all this. Perhaps I will again change the layout. It's hard to choose from among all the gadgets and stuff. Maybe it will stay the way it is and maybe not. I recently changed my other blog too. It wasn't all that hard.

Testing again

This is a second test. Don't read this - it is just a test.

Recipes

This is just a test - don't even read this. It's just a test. We will be posting recipes here from time to time - please feel free to contribute your own whenever you feel like it. Okay - TEST OVER.