Rockin Robin's Mexican Recipes Blog

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January 4, 2006 22:20 - Welcome to Rockin Robin's Mexican Recipes Blog

Cooking Tips

Happy New Year! I hope you had a wonderful Holiday. I know I did. I want to start off my blog with some cooking kitchen tips to start off the new year.


Here we go:


  • Left over onion pieces will keep fresh longer if you rub it with butter and wrap in saran wrap. I tried this and it even seemed to keep the onion smell from spreading in the refrigerator. When I was ready to use the onion again, I simply sliced off the butter end.



  • Keep lettuce from turning brown by tearing the leaves instead of cutting them.



  • White Vinegar (I love using this stuff):



  • Try adding a cup to the water before adding laundry for whiter, brighter, cleaner smelling laundry.


  • If your shower head is getting clogged up from deposits accumulating in the holes, try filling a ziploc bag with about 2 cups vinegar and hang, tie or tape the bag onto the shower head and soak those holes for 15 minutes.



  • Wash crystal and other glass objects in a solution of half water and half vinegar. Allow them to air dry and you won't have any streaks.



  • For January keep your eye out for food bargains for lettuce, eggs, chicken, potatoes, and pork.



I hope you enjoyed these cooking/kitchen tips.


Check out all my Mexican Recipes.


Regards,
Robin

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January 12, 2006 11:38 - Zucchini Recipe


Here is a delicious, healthy and easy side dish recipe for you to try. Lucky for me I have an Italian father-in-law who loves to cook and has taught me this and other delicious recipes.

This is an easy side dish recipe that you can even make ahead and then re heat when needed.

I mentioned it is healthy and it is. This sauteed zucchini recipe only contains 5 ingredients: zucchini, olive oil, onion, fresh garlic, and salt.

Anytime you need a delicious vegetable side dish give this a try.

Zucchini Recipe:

Ingredients


  • 4 medium zucchini, washed, thinly sliced

  • 2 Tbs. extra virgin olive oil

  • 1 medium yellow onion, cut in half then thinly sliced

  • 1 or 2 garlic cloves, minced

  • sea salt to taste

Directions:

I like to use a cast iron pan as it seems to add a good flavor to this recipe and the zucchini and onion brown up nicely. Add the olive oil and heat to medium high.

When the pan is hot add the zucchini and onion. Cover with a lid. Stir after a few minutes or when the ingredients start turning brown. Add salt to taste.

Continue to saute until the zucchini is soft and golden brown.

When the zucchini looks like it's done (the onion and zucchini have turned a nice golden brown all over) add the minced garlic and cook 3 to 4 minutes longer. You will notice a wonderful garlic smell fill the room.

You can leave the zucchini in the pan and it will stay warm (one of the beauty's of cast iron is it's ability to retain heat and keep your meal warm).

This side dish is excellent with spaghetti, roast, or any main dish. Enjoy.

If you would like to check out another vegetable recipe, try my roasted vegetable recipe.

Regards,
Robin

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January 15, 2006 23:12 - Mexican Roast Beef Crockpot Recipe

This recipe was sent in by Wendy Green and it sounds delicious.

Crockpot Mexican Roast -- makes two different meals

Ingredients


  • 1 roast (frozen or defrosted)

  • 24 oz. jar of salsa

Directions:

Place ingredients in a crockpot and cook all day long. Cook on low for 6 to 8 hours.

Serve with a salad and spoon some sauce over rice.

It is delicious!

The next day you can make enchiladas with the leftover roast.


Leftover Enchiladas


Ingredients:


  • 1 dozen corn tortillas

  • leftover roast meat

  • 1 sm. can chopped green chili

  • 1/4 c. chopped onion

  • 1 can diced jalapeno tomatoes

  • 1 lg. can enchilada sauce

  • 2 c. grated cheddar

  • hot sauce (optional)

Directions:
Take a 13x9 baking dish and pour a little enchilada sauce on the bottom to coat.

Dip a tortilla shell into enchilada sauce then fill with meat, green chili, onion, diced tomatoes.

Spoon a little enchilada sauce on top, sprinkle with cheese and top with a little hot sauce. Roll up enchilada and place in baking dish.

Continue making enchiladas till you cover the bottom of the dish. Spoon the remaining enchilada sauce over the tops of the enchiladas then spinkle with lots of cheese.

Bake at 350 degrees for about 45 minutes to an hour.

Two delicious meals with hardly any work.

Thanks Wendy!

Regards,
Robin

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January 18, 2006 20:28 - Homemade Chicken Soup Recipe

Here is a chicken soup I love to make during the winter. It's easy, hearty, healthy, and delicious. My husband is not into vegetables but I always manage to sneak in a bunch and he always seems to like it.

Chicken Noodle Soup

Ingredients:


  • 1 whole chicken, rinsed

  • 1 yellow onion cut into chunks

  • 1 long piece of celery plus leaves, cut into chunks

Directions:

Rinse the chicken and place in a pot big enough to completely cover with water. Add the cut up onion and celery.

Boil chicken for 30 minutes or until done. Remove the chicken carefully (it's hot) and place in a dish to cool for 15 minutes or until it is cool enough to de bone.

Remove the cut up onion and celery and place in a food processor with a little of the soup. Process until smooth and put this back into the water the chicken was boiling in. This is your chicken stock. You may notice some foamy stuff floating around in your chicken stock. Not to worry. Take a slotted spoon and skim it off.

While you are waiting for the chicken to cool, start cutting up the veggies you want to add to your soup. Here is what I added to my soup, all were cut up into bite size pieces when required. Feel free to add or subtract any veggies you want.


  • 3 carrots, peeled and sliced

  • 1 large sweet potato peeled, cut into chunks

  • 3 zucchini, sliced

  • 15 asparagus, trimmed and cut into pieces

  • 2 cups of instant brown rice

  • 8oz. bow tie pasta, or pasta of your choice

  • bite size pieces of fresh broccoli, as much as you want

  • 2 cups of frozen peas

This chicken soup cooks up very quickly as cut up veggies don't take long to cook. Add the vegetables that take the longest to cook first like the carrots, sweet potatoes and pasta. Then add the rice. Maintain a nice soft boil on the soup on medium heat.

Now to get a little more chicken flavor into your soup, I'm going to ask you to add 32 oz of chicken broth. My recommendation for this is Imagine's Organic Free Range Chicken Broth. You can pick this up at any health food
store. It comes packaged in a container like those juice boxes. This one has some nice flavor.

When the chicken is cool remove the skin and bones. After cleaning the whole chicken, cut up the larger pieces into bite size chunks.

Add the chicken to the soup along with the rest of the veggies.

Now it's time to add a little salt. Try sea salt if you haven't ever tried it. Chefs use it and now I see why. The flavor is just plain better. Now, to me "regular" salt seems to have a harsh taste to it.

Continue to cook your soup just until the pasta is done. Then turn it off other wise everything will get mushy.

This will make enough soup to feed a large group. Quantity wise you will have made about a gallon and a half of soup. I like to freeze some of my soup or give some to the neighbors.

Enjoy your soup,
Robin

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January 24, 2006 09:48 - My Cool Kitchen Christmas Gift

I thought I would mention a very cool Christmas gift I received this Christmas.

I'll give you a hint. It can be used to make apple pie and apple crisp. In fact I will be adding my very delicious apple pie recipe in the near future on the main web site. So stay tuned.

This very cool gift is something I've wanted for quite sometime. Any guesses?

It's an apple peeler corer And I absolutely love it. My 13 year old son loves it too. Almost everyday he pulls it out and uses it. It's fast, simple, and easy to clean. It's also pretty compact, taking up little storage space.

You must use the apple peeler corer on a smooth flat surface. It has a suction cup at the base for holding the machine in place. So if you don't have a solid surface counter top or some other flat surface this won't work for you.

I happen to have a tile counter top with 4 inch tiles which doesn't work with this machine because my tiles are too small. I also tried using it on my wooden kitchen table and it doesn't stick well to that either.

What do I do?

I put the apple peeler corer on my washer or dryer. It's convenient for me and sticks solid. I've also tried using a cutting board and I haven't had any luck with that either.

My son likes to stick the apple peeler corer to a dinner plate and that works fine for him. Kids know how to improvise don't they?

Here's how easy this machine is to use
All you do to use it is place an apple on the prong end and crank the handle. It peels, cores, and slices an apple in mere seconds. Slide off the apple and it's ready to eat or get it ready for pie making. It's a wonderful thing.

When you are ready to clean it up, just slide off the core and rinse.

I tell you, we have really been going through the apples around my house. And when my kids friends come over, my son loves demonstrating the apple machine. His friends get a kick out of it as many have never seen this machine before.

It's also good for peeling potatoes. You will have to cut really large potatoes in half to get them to fit in the machine which is not a big deal.

Don't try and use this for soft fruit. It won't work. One afternoon I cam home to find my son's friend tried to use it on a kiwi. The results weren't good.:)

So if you like making apple desserts you might want to check out this little apple peeler corer and it is little. It's about 12 inches long by 4 inches wide by 5 1/2 inches tall.

You certainly don't need this machine to make a great apple pie or dessert but it sure is a handy gadget that's fun and easy to use. I highly recommend it.

Regards,
Robin

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