These pans have proven useful to me...

I'll be posting silly posts, like this one every once in a while.  Sometimes I find an interesting item that can help you in the kitchen, and then I will simply share this information with you...

About two months ago, I was making my usual trek through one of our department stores. I'd been wanting to replace my non-stick pans because the ones I was using had seen MUCH better days... when I found some pans that caught my eye...

T-fal Soft Handles - Non-stick inside and out!

Before I go on, let me say that I'm not getting anything for talking about this product. Just sharing my experience with them so far...

I like that they are non-stick AND that they are scratch resistant! You can use metal utensils in them and they won't scratch... (I've tried). When I try something new, I have this "yeah, right!" attitude! They also have a non-stick exterior which make them a breeze to clean... even better that they are dishwasher safe...

   


Above is the set I purchased. Notice the RED SPOT in the center.




   

The RED SPOT is called the THERMO-SPOT. When the pattern has almost completely disappeared (on right side), you pan is perfectly pre-heated and ready for use! A pre-heated pan will seal in the flavor of your food. I have found this feature VERY useful.




This tiny four inch pan is perfect for roasting spices. Even though it IS a T-fal product, it is not part of the Soft Handles line. I just thought I would show it off!

 

I have been using this set for the last couple of months and am very pleased with their performance. If you see it and are in need of replacing your non-stick cookware, I can tell you that this line has worked very well for me. I am not endorsing or recommending that you buy this, but simply letting you know that this is out there and that it has worked for me and may be worth a "look-see."
Always use any products that you purchase as directed by the manufacturer.

¡Buen Provecho!

(...if want to research more on this product, you can find more information at www.t-falusa.com  or  www.cookonthepot.com)

 

Huevos y Papas con Chorizo (Eggs and Potatoes with Chorizo)

Chorizo is a spicy Mexican sausage. It is usually pork based and can be purchased either mild or hot... I've never found a medium heat that is really medium...

Also - a note:  When I write about "spicy," I'm referring to the SPICE factor, not the HEAT factor... Something can be very spicy without being hot.

Okay. Now that THAT'S out of the way...

This is one of my most favorite breakfast dishes. It is wonderful in flour tortillas or in corn tortillas as breakfast taquitos with shredded cheddar cheese added for a mild zip!
You will need the following ingredients and tools for this dish:

A large non-stick pan
1 Large Potato (diced)
1 Tblspn Olive Oil (Extra Virgin Organic)
4 Eggs
1 Medium Onion (chopped)
1 tspn Garlic (minced)
2 Links of Chorizo

Get out all of your ingredients and have them at the ready. I like to put the eggs, onion, diced potato, and garlic close to the pan. As in most of the recipes, this process goes rather quickly. Once it's all at hand, preheat your pan.

While your pan is getting ready, remove the casing from the Chorizo.

                     

As soon as the Chorizo softens a bit, move to one side of the pan. Add the olive oil and diced potatoes. Cook the potatoes until you see them start to  brown...

                     

Continue cooking the potatoes making sure that the rest of the ingredients are close at hand. When the potatoes are ready, start incorporating the Chorizo into the potatoes.

                     

Once the chorizo is incorporated into the potatoes, add the onions and then add the garlic. Combine well. Wait until the onions are slightly translucent.

                     

Once the onions are slightly translucent and the garlic has been incorporated and mixed into the potatoes and chorizo, make a well in the center and place the four eggs into the well. As you cook the eggs, mix them from the inside to the outside until the dish is fully cooked.

                     

You will be rewarded with a hearty flavorful (not to mention colorful) dish that you can garnish with cheddar cheese and eat with tortillas and my delicious Mexican Coffee.

This dish is very filling and should be eaten either early in the day or for brunch.

¡BUEN PROVECHO!

Cilantro - Chinese Parsley -Coriandrum sativum

Cilantro

 

Cilantro, Coriandrum sativum, is one of my favorite herbs from the garden. ...especially when it comes to Mexican cooking! When you pot it up, make sure you put it in a large clay pot. Remember that it has "weedy" tendencies, meaning that it grows with abandon. It grows tall. It grows quickly. It enjoys lots of sun, poor soil, and thrives on neglect. I tend to disrespect it and give it organic care. I'm sure if it could roll it's eyes at me, it would.

It must understand that it is simply my nature to do things organically. I like that it's a weed because it readily reseeds itself without your saying WHERE it should grow... I relegate it to a neglected corner of the yard where it can just take over. The tiny flowers attract beneficial wasps... (very tiny ones) that take care of insect pests, saving you the need to use nasty chemicals that can contaminate your soil, water table,  or food!






 

A little water goes a LONG way with this tough little guy.

You can also find it in your nursery under its other name, Chinese Parsley.

CILANTRO is best used fresh. It is a very delicate herb that tends to be very aromatic. It is is exposed to high heat the essential oils evaporate and you are left with only a "green" tasting herb. When you are using it in a hot dish, such as Cilantro Rice, or Menudo, you toss it in at the very last minute just prior to presentation. You want to use the leaves in dishes like Cilantro Rice or Guacamole Dip. You want to course chop the leaves. In soups you can use the stems so long as they are chopped as well.

The spice that comes from the Cilantro Spice is called Coriander. This is used in candies and has the effect of sweetening the breath. It can be ground to use as a flavor additive in your cooking for that "secret" ingredient that most don't know is in a recipe. Use the Spice sparingly. It CAN over power a dish...

Water this herb lightly when it's in the ground. More if it's in a clay pot. Clay pots tend to dry out quickly, especially if they are on a balcony, exposed to wind and sun...

Pick the herb first thing in the morning and put the stems in a clean glass of water put an open plastic sandwich bag over the herb and glass to store it in the refrigerator... water the plant deeply if you harvest more than half of the plant.

I hope these tips have helped you grown your own Cilantro. It is one of THE premier herbs used in Mexican Cooking.

Enjoy your garden. Enjoy your Kitchen...
¡Buen Provecho!

Cacerola de Enchiladas en Tortillas De Maíz Verdes (Enchilada Casserole on Green Corn Tortillas)

This cacerola is easy to prepare using the tortillas you already have on hand. I'll let you in on a little secret though...

You don't NEED green corn tortillas to do this dish. You may also use regular corn tortillas. The green tortillas simply give it a unique and earthy flavor you don't get with the regular corn tortillas. The MAIN thing is that your ingredients are fresh...

You've already noticed that I use can products as well as fresh... I PREFER the fresh, but when you get home from work and are tired, you sometimes want to just get in and out of the kitchen just that fast.

For this recipe, I'm going to use a large can of  Old El Paso Enchilada Sauce. In the not too distant future, I will include a home made enchilada sauce so you can taste the difference in the flavor from fresh to canned.

Now remember; I'm taking for granted that you've already made the Green Corn Tortillas.
For this recipe you will need the following tools and Ingredients!

An 8" Skillet for limping the tortillas... (That's right. I said LIMPING. You don't want to fry them, you want to coat them with lard or oil)
1½ Cups Mazola Corn oil or Lard
A Pair of Tongs for handling the tortillas...
A Deep Casserole Dish Coated with Oil
2 Cans Warmed Old El Paso Enchilada Sauce
2 Cups chopped Vegetable Mix, Chicken, Beef, or Pork. (You do not need meat for this dish)
     (NOTE: The vegetables I use are: Zucchini Squash, Yellow Squash, Calabazita (Green Stripped Mexican Squash), Green, Yellow, and            Red Bell Peppers, Onions, Champiñones (mushrooms), and Whole Sweet Corn. These should all be roasted.
1 tspn minced Garlic
4 Cups Shredded Sharp Cheddar Cheese
A Cookie Sheet large enough to hold the Casserole Dish
Oven preheated to 325°F


Are you ready?

I don't think so...

Have you preheated your oven and poured the Oil in the skillet to heat yet?

I didn't think so... ( sorry... a little cooking humor. )

So - NOW that you have the oil heated and everything is in place and at hands reach, we can start...

It's a good idea to turn your oven on to 325°F now.

Once your oil is heated in the skillet, this process goes rather quickly so be sure all your ingredients are on hand.

Put the tortilla in the heated oil.
Count to three.
Flip it with the tongs.
Count to three.
Place it in the casserole dish.
You're ready for the next tortilla...

Once you have the first layer of tortillas down...

...you can add the enchilada sauce... approximately ¼ cup at a time per layer.

Put a layer of your Meat, Vegetables, and Cheese and begin your next level.

Keep going with your layers until your dish has enough space for one more layer of your savory mix and cheese...

Your dish is now ready to put on a cookie sheet and in to a 325°F oven. Bake the dish for 30 minutes.

Okay... so I had to show you how the dish looks on the cookie sheet!

Once out of the oven, let the dish rest for about 10 minutes before slicing into it!

Serve it with Refried Beans topped with White Cheddar Cheese, and Mexican Rice.

This is one of the easiest through together dishes... I sometimes use a combination of regular and green corn tortillas. Get home from work, clean out the refrigerator with taste combinations that enliven your soul!

Enjoy!

¡BUEN PROVECHO!

Tortillas de Maíz Verdes y Chalupitas (Green Corn Tortillas and Little Chalupas)

Even though we've already had a "how to" on Tortillas de Maíz (Corn Tortillas), I'm introducing you to "Green" Corn Tortillas (Tortillas de Maíz Verdes).

These are essential for the next dish, which will be a Caserola de Enchiladas Con Tortillas de Maíz Verdes. That's right, I said Enchilada Casserole with Green Corn Tortillas.

These tortillas are wonderful with a crisp spinach taste. That's because you use Spinach to give them their wonderful green color and great taste! If you have someone in your family that does not eat spinach... this is a great way to "fix" this leafy vegetable and add it to your diet.

The intensity of the "green" will depend on whether you use canned or fresh spinach. The canned spinach will give you a drab olive green color to your tortillas. Fresh spinach will give you a bright vibrant green color. Use about 14 to 16 ounces of the the freshest leaves. A fourteen ounce can of spinach will yield about the same.

These are great in enchiladas, chalupas, quesadillas. Let them dry out for about a day and they also make great home made "chips!"

For this dish you will need the following tools and ingredients:

A large Mixing Bowl
Dry Measuring Cups
Liquid Measuring Cups
4 Cups of Harina de Maíz  (Corn Masa Mix)
1  10oz Can of Spinach or 14 to 16 Ounces of Fresh Spinach
4 Cups of Water or Chicken or Vegetable Stock

(NOTE:If you use Chicken Stock or Vegetable Stock do not add Salt

1 Tblspn Sea Salt
A Blender. (A submergible blender is best)
A Spoon for Mixing (Your hand works even better)
Wax Paper Squares
A Metal or Wood Tortilla Press
A Seasoned Griddle
A Spatula to Flip the Tortillas
A Tortilla Warmer

This recipe will yield from 36 to 40 tortillas

....Okay - Let's get started:

I have some of the ingredients laid out to start the dish.

You will notice that I use Maggi Chicken Flavor Bouillon to "make" chicken stock. It's a quick fix and this is why I don't use extra salt when I do this. Remember using FRESH spinach yields a bright green tortilla.

Here you will see the water at a boil in a pot, the Maggi Chicken flavored Bouillon, the can of spinach, and the submergible blender at the ready.

Once the water with the bouillon is at a boil, remove from heat, add the Spinach. Let it stand for about five minutes.

If you are using a regular blender, be sure to let the spinach cool for at least five minutes. More is better. If you put this in a blender and cover it before it's sufficiently cool, the blender top will blow off and you will have a nice mess to clean. Trust the voice of experience on that one... 

...This is why I like my submergible blender...

Continue to blend until all of the spinach is liquified.

Pour the spinach mixture onto the Corn Masa Mix and begin mixing.

...mix first with a spoon...

...Then mix with your hand...

(This is PURE therapy!)

Mix until the masa comes together and forms a soft dough.

Not too soft; If it's too soft and sticks to the side of the bowl, add more Corn Masa Mix, until it's pliable and not sticky.

Remember the process of making little ping pong sized balls out of the masa? Well here it is again. Ready to be pressed.

Place a sheet of wax paper on the bottom plate of the tortilla press.

Place a ball of masa on the wax paper.

...Then place another sheet of wax paper on top of the masa ball and place the top plate over the masa and press with the pressing lever...

Ay Caramba! You now have a pressed tortilla ready to be placed on a hot griddle!

So what are you waiting for? Put it on the griddle! ...and don't forget to flip it!

Ay Caramba! That's a good lookin' flipped tortilla! See? That spatula comes in handy for flipping tortillas. My mom, my Nana, and my Aunt Beatriz used their hands to do that...

This tortilla is very happy! See how it's all puffed up?

Be sure to have a "tortillera" ready for keeping your fresh tortillas warm...

You now have these wonderful green tortillas to use in the next recipe...

I love to use these in a quick "bocadito" or snack. Little Chalupitas de Pollo con Queso. (Little Chalupas with Chicken and Cheese. You can substitute Ground Beef or Carnitas, (Shredded pork) if you wish. Another variation is roasted squash with onions and garlic. Is that good or what?

What are Chalupas? They are kind of like a  mini-pizza on a fried tortilla!

For The Chalupitas you will need the following tools and ingredients:

A 10" skillet for frying the tortillas
4 Tortillas de Maíz
A pair of Tongs
A ¼ Cup Vegetable oil or Lard for frying the Tortillas
1 Tblspn minced Fresh cooked chicken
1 Tblspn Shredded Queso Quesadilla (Cheese for Quesadillas)

Fry the Tortillas de Maíz until they are no longer "floppy" taking care to carefully flip them with the tongs often. Do not burn them.

When the Tortillas de Maíz are done, place them on paper towels to drain the excess oil or lard off them.

Do as many of them as you want for TV snacks... (Better than popcorn... and better for your teeth!)

Place shredded chicken, beef, or pork and then smother with your favorite cheese blend. Serve and enjoy!

... EASY...

So there you have it!

Enjoy your Tortillas de Maíz Verdes and your Chalupitas!

¡BUEN PROVECHO!