Rockin Robin's Mexican Recipes Blog

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February 2, 2006 10:50 - New Recipe on Main Website

I'd like to start today off with a funny food quote. "Give a man food, and he can eat for a day. Give a man a job, and he can only eat for 30 minutes on break." - Lev L. Spiro


Here is the new addition to the main website. I recently added my homemade apple pie recipe to the main website. It comes with step by step pictures to show you how to make a homemade pie crust. Pictures really help to clarify the instuctions so there is nothing left to the imagination.

So if you have been putting off making your own homemade apple pie because you didn't think you could make the crust, now there is no doubt that you can do it. Check out my recipe and surprise the family. If they like pie they will love this one. Don't forget to pick up some vanilla ice cream.

If you have any questions about the recipe or how to do it, drop me a line and I will be happy to answer any questions.

Regards,
Robin

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February 3, 2006 21:41 - How To Cut, Remove The Seed, And Peel An Avocado.

You know the saying "there are 10 ways to skin a cat." Well the same goes for peeling and taking out an avocado pit. Everyone seems to have a different way to do it and that's fine.

Today I am going to show you how I do it in a safe way. I've heard of people whacking knives into the seed while holding the pit-half of an avocado in their hand. What are they thinking? Please don't do that. Avocado pits do break sometimes. I've seen it happen.

Here is my recommended way of slicing an avocado and removing the avocado pit.

Cut the avocado length wise around the pit.

Twist the two ends and separate the halves.

Cut the half with the seed again. Pull the pieces apart.

Now it is very easy to pull the seed out with your fingers.

You can easily peel the skin from the avocado.

At this point you can slice the avocado like this for garnish or in a salad.

You can also slice the avocado into chunks.


Most of the time when I'm cutting an avocado, it's because I'm making guacamole. In this case I am not concerned about keeping the avocado looking perfect. I just pull the seed out with my fingers after I've cut the avocado in half.


Then I take a spoon and scoop out the avocado and put it in a bowl. If your avocado has some brown spots in it try and scoop those out. If a little gets in your guacamole it's no big deal. You just don't want a lot of brown stuff going into your guacamole.

If you are like me and you want to try whacking the knife into the avocado seed just to have the experience, go ahead and try it. Heck you only live once. Just make sure that the avocado is sitting on a cutting board when you swing the knife. We want to keep you out of the emergency room if possible.

Your goal is to have the knife penetrate the seed a half inch or so. Then twist and pull the seed out.


Be careful when you pull the seed out of the knife.


So enjoy this wonderful food and make some guacamole.

Regards,
Robin

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February 8, 2006 15:04 - Chicken Tacos

This recipe was sent in by Sue. Sue has some great ideas here for making easy chicken tacos and chicken enchiladas.

Here is her recipe:

This versatile chicken filling is easy to make and can be used several different ways. I use either Herdez brand green chile salsa I buy at Walmart, or Safeway's brand green chile salsa.

Chicken filling:


  • Two boneless, skinless chicken breasts - makes about 6 to 8 tacos.
  • One jar of green chile salsa

Preheat oven to 350. Place chicken breasts in baking pan, cover breasts with green chile salsa. Cover pan and bake app. 20 minutes or until chicken is no longer pink. Remove chicken from pan; using two forks shred the breasts or cut into small pieces. Return chicken to pan and stir into the salsa, use more salsa if needed.

For rolled chicken tacos: warm 6 to 8 corn tortillas in microwave to make rolling easier. Spoon some of the chicken
filling into each tortilla, rolling them up to form a taquito-shape. Fry the rolled tacos in oil in a frying pan until brown and crisp. If the tacos won't hold together, secure with a toothpick while frying. Drain on paper towels. Wonderful served with quacamole.

For chicken tacos - another variation. Spoon the chicken filling into taco-size flour tortillas. Add your choice of
toppings; cheese, lettuce, cilanto, tomatoes, onions, etc.

The chicken mixture is also great in enchiladas. I use more green chile salsa instead of red enchilada sauce, and monterey jack cheese. I find that cheddar cheese seems to overpower the green chile. Where I live its hard to find corn tortillas so I use flour ones most of the time.


So if you have any favorite recipes you would like to share please send them in here.

Thanks sue for your recipe,

Robin

P.S. I found a site where you can dine out and save money. Click on the link below and see if there are restaurants in your area. They are adding more all the time.

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February 15, 2006 09:37 - Cleaning Mushrooms, Fixing Burnt Spaghetti Sauce, Keep Cut Onion Fresh

Sharon, a visitor to my site sent in these cooking tips. Enjoy.

Tip #1

A cheap baby hairbrush (can be bought at dollar stores) cleans mushrooms great--the soft bristles don't scar up the mushrooms but are strong enough to remove the dirt. Cheaper than buying one of the fancy "mushroom" brushes seen in specialty stores.

Tip# 2

If you ever scorch your tomato sauce for spaghetti, lasagna, etc., add some coca cola (taste after adding a little at a time) and it will remove the scorched taste. Just be sure that you do not stir the bottom of the pot and add the burnt particles to the mixture. This was a real life-saver for me as I was getting ready to serve a crowd and didn't have time to whip up another batch. A friend had told me about this tip and I really didn't take her seriously until I had this catastrophe on my hands.


Thank you Sharon for sending these in.


Here is a tip of my own that I used recently.

Once an onion has been cut in half and you want to save it in the fridge, rub it with butter on the cut end and it will keep fresh longer and won't smell up the fridge as much. Of course wrap the whole thing in saran wrap.

When you are ready to use the onion just thinly slice off the butter end.

Have a great day,

Robin

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February 21, 2006 13:26 - Comforting Shredded Beef Recipe

This shredded beef recipe was giving to me by a lady I met at Whole Foods Market. She was buying a bottom round roast and telling the butcher how she was going to cook it.

Being the friendly person that I am, I asked her for the recipe. I liked the idea of buying a relatively inexpensive piece of meat and cooking it slowly into something absolutely delicious and tender.

Here is the recipe she sent me via email.

The Scoop

This is a simple but wonderfully homey dish that is rich in meaty flavor. Serve this with the softly simmered onions (see below) and rich mashed potatoes. To die for! It serves 6-8.

From the The Silver Palate Good Times Cookbook

Comforting Shredded Beef Recipe:

Ingredients:

  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 bottom round roast (4 pounds)
  • Salt and freshly ground black pepper, to taste
  • ½ cup cognac
  • 2 cups beef stock
  • 3 cups (or as needed) Chianti or other full-bodied red wine

Directions:

Heat the butter and oil in a Dutch oven over medium-high heat. Rub the roast all over with salt and pepper. Brown the beef on all sides in the hot butter and oil. It should take about 10 minutes.

Pour the Cognac into the pan, warm it, and flame with a match.

Pour in the stock and ½ cup of the wine. Cover the pan and simmer slowly over low heat for about 3 hours, adding more wine so that there is always about 1 cup of liquid in the pan. I cook this in the oven for 3 - 3 1/2 hours on 300 degrees.

Remove from the heat and let cool to room temperature. Remove the beef and shred into small pieces, following the natural grain of the meat. It should fall apart very easily.

Return the shredded beef to the liquid in the pan. Heat until warmed through.


Softly Simmered Onions

The Scoop

These are great with steak or the Comforting Shredded Beef. 6 to 8 portions.

From the The Silver Palate Good Times Cookbook

Ingredients:

  • 1 cup unsalted butter
  • 10 cups sliced yellow onions (1/4-inch thick rings)
  • 1 cup dry red wine
  • ¾ cup red wine vinegar
  • ½ cup sugar
  • 1 ½ teaspoons freshly ground black pepper
  • ½ teaspoon salt

Directions:

Melt the butter in a heavy large saucepan over low heat. Add the onions, wine, vinegar, sugar, pepper, and salt and stir well. Cover and cook slowly over low heat, stirring frequently, 1 hour. Remove the cover and cook 2 hours longer, stirring occasionally.


In my opinion the onions really make this dish. The first time I made it was very good and I didn't make the onions. The second time I made it with the onions and it was fantastic.

I usually serve the shredded beef and onions over rice or noodles. Very delicious.

Enjoy,
Robin

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