All posts filed under: Latin Flair

Tamales 101

Well it’s that time of year, I woke up early this morning to get my batch of goodness done. Tamales at Christmastime are a tradition in my family. I can remember my paternal grandmother making them with my mom every Christmas season when I was child. My mom continued the tradition… now all 7 of my siblings try to carry on this holiday family tradition. In years past I’ve turned my tamales making into an event of sorts, inviting my daughters, cousins and grandkids to join the fun. I planned Christmas crafts for the littles and breakfast time treats for all. I would recommend doing this as a way of ringing in the holidays with loved ones and cooking ahead, if you have the time. Cooked tamales actually freeze very well. Today I have been lucky enough to have my mother in law’s influence in the tamale-making department and that’s a very good thing! I believe hers are thee best. Her masa (the outer shell of the tamale) is always spot on. The thickness of …

Chilaquiles with Eggs Over Easy 💃🏻

I grew up on this stuff, it was a once a week staple as I remember. I  always looked forward to it. It took me years to perfect my own recipe. I like the final dish to be a bit crunchy therefore the timing is crucial in my book. Some aren’t so picky with the crunch level of their chilaquiles for me it makes all the difference. This makes for a great dinner, in fact that’s the way I remember my mom serving it, it also makes a great breakfast or brunch entree too.  I hope you’ll give my recipe a whirl. I take a big short cut here by using store bought tortilla chips. I say, why the heck not… they are  perfectly seasoned and cooked to perfection.  Gather your ingredients and chop the onion. All shown here except for the cilantro, which is certainly optional.  Cook the onion until translucent and soft. Add in the 3/4 cup of enchilada sauce. I used medium (heat level) today, use what you prefer.  I’m loosely 😉 …

Crockpot Verdi Chicken

Oh this makes for a so delish burrito or taco filling! You must give it a whirl.  It is really easy and quick to come together… turn on the crockpot and go about your day.  At the end of 6 hours you’ll have a most delish chicken filling. If your doing low carb, this would surely be good on it’s on, sans tortilla.  Ingredients 3 boneless skinless chicken breasts 1/2 a medium size white onion, sliced  1/2 cup crushed tomatoes  2 cups salsa verdi (green salsa, I used Herdez, mild)  1/4 tsp garlic powder 1/4 tsp crushed oregano  1/4 tsp salt  Dash of pepper  Process Layer the bottom of your crockpot with the onion slices, next add in the chicken and all other ingredients.  Cover and cook on low for 6 hours Once done, shred the chicken with a fork, mix the chicken and salsa well.  Make your salsa verdi burritos or tacos  Enjoy!  I made burritos this time, I added shredded cheese, hot sauce and a bit of sour cream. The chicken turns out …

Spanish Brown Rice w/Vegi’s 

I picked this up at my local Walmart, it’s a great texture brown rice. Benefits of brown rice http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128#healthbenefits I followed my method for regular Spanish rice except for a few things, more liquid and a longer cooking time. I like to brown the tomato sauce as well. Bring the mix to a boil Cover and simmer on low for 1 hour. Serves approximately 6 Ingredients 1 tsp cooking oil (I use olive oil) 1 cup brown rice 1/ 3 cup tomato sauce 2 cups chicken broth 1/4 cup water 1 tsp garlic powder 1 tsp paprika 1/2 tsp onion powder 1/2 tsp salt 1 cup frozen mixed vegetables (or a frozen peas and carrot mix works well here too) Process In a medium saucepan heat the oil to medium high Begin to brown the rice, mixing often. You’ll have to watch over the pot of rice closely here as not to burn it. Mixing it quite often is your best here When the rice is somewhat browned add in the tomato sauce, continue browning with …

Meet Ground Turkey Chipotle Albondiga (meatball) Soup, otherwise known as… Albondiga Soup! Ole’ 💃🏻

I’ve grown to prefer ground turkey over ground round in many of my cooking escapades. The flavor is more sudtle and less meaty, I like that, especially in this soup.  Here are some of the ingredients I used… A while back I happened upon these fire-roasted diced tomatoes. I really like the flavor, they do taste roasted and that can add a great flavor layer to any recipe.  Here’s the finished soup. This soup takes some effort as the meatballs need a whole start of their own, but the effort is well worth the delicious finished bowl.  I had my dad here visiting with us for a few days recently, how lucky am I?! I love cooking for him, he is always so very appreciative.  Enjoying meals together, well,  it’s a bit like going back in time with him in a most heartwarming way, as my mother prepared many of the dishes I make for him now. It’s all love in my book.  Recipe coming soon.     g.  Happy weekend all! xxoo 

Spanish Rice 

Growing up Spanish rice was a staple in our home. My mom’s version, though a bit different than the way I like to cook mine now, was pure perfection. She did like mine, but she was always partial to her own, no tomato sauce, extra garlic, version.  My, I can still picture her in our kitchen preparing her rice, aromas sweetly enveloping our home, warmly tantilzing our taste buds…  Having spent an extended period of time in Spain, Barcelona mostly,  where I throughly enjoyed the cuisine and cooked and shopped like a local, I discovered that paprika (their secret ingredient) is a favorite spice there, it’s added in the cooking process of many a wonderful dish. These days I love to add paprika to my Spanish rice. This gives the rice a rich deep flavor and adds that little extra something others will be dying to know about later. 😉  Ingredients… 1 tablespoon olive oil 1 cup white rice 1/3 cup tomato sauce 2 cups chicken broth 1/4 tsp salt 1/2 tsp paprika 1/4 tsp …

Posole

This Mexican soup has always been a tradition in my family, especially around the holidays. I’m making it for Christmas Day here in Kentucky, for my family. I have great memories of my mother making this soup year after year. Since she recently passed, this year… her delicious and warm family favorite has even more precious meaning. My mom was such a great cook, never measuring, just always knowing. Even later in life, I marveled at her skills. I guess I learnt from the best. To you Momma, may my version here make you proud. I sure do love you and miss you. I look forward to seeing you again in paradise. Here’s the hominy I like to use, I add in a little of the juice too. It makes the soup nice and thick.  The yummy toppings  ✔️, they help send this soup over the delicious top. Grandson’s excited. And here we go, oh my yum. Merry Christmas friends, may the reason for the season always shine bright in your hearts.   g.