California Turkey Chili w/Dried Cranberries

1 Lb Ground Turkey

1/2 cp Green Onion, chopped

1 Clove Garlic, chopped

15 oz can Kidney Beans, drained

15 oz can Black Beans, drained

15 oz Fresh or Frozen Whole Corn Kernels

15 oz can Diced Tomatoes

1 can Tomato Paste

4 Tbls Fresh Cilantro, chopped

1 tbls Brown Sugar

3-4 Chipotle Peppers, diced

1 3/4 cp Chicken Broth

Salt & Pepper to taste

Dried Cranberries

Sautee green onion, garlic and turkey in olive oil until cooked.  

Add the rest of the ingredients (excluding cranberries) and simmer. 

Serve with dried cranberries on the side.

Agua de Jamaica - Hibiscus Flower Tea

I brewed a large batch of this refreshing Hibiscus Flower Tea recipe for a bridal shower this past weekend. Everyone really loved my added touches of cinnamon and brown sugar.

   

16 cps Water

1 cp Flor de Jamaica or
Dried Hibiscus Flowers
1 cp Brown Sugar
1 cp Baker's or White Sugar
2 cinnamon sticks
2 tbls lime juice (opt.)

Boil 8 cups of water in a large pot. When bubbly, immerse dry flowers in water. Leave for 5 minutes. Add sugars and cinnamon and place on simmer for 15 minutes. Remove from stove and let tea simmer and cool down.

Add 8 cups of cold water or ice cubes. Serve in tall glass with ice and lime slice.

Makes One Gallon

Pineapple Upside Down Cake

INGREDIENTS

Cake Mix

2 1/4 cp Flour

1 1/2 cp Sugar

1/2 cp Butter

3/4 cp Milk

1/2 cp Crema Mexicana or Creme Fraiche 

3 Eggs

2 1/2 tsp Baking Powder

1 tsp Salt

2 tbls Pure Maple Syrup

Pineapple Topping

1/2 cp Butter

1 cp Brown Sugar

1 cp Crushed Pineapple

3/4 cp Sliced Almonds or Chopped Pecans (opt)

DIRECTIONS

Preheat oven to 375 degrees

Grease a 10" spring form pan. May substitute a 9"x13" baking dish or 10" bundt pan.

Place all of the cake mix ingredients in a large mixing bowl and blend until smooth with no lumps. Set aside. Mix pineapple topping ingredients in a medium sauce pan just until butter is melted. Pour half of the mixture into bottom of pan and spread evenly. Pour cake mix over pineapple mixture and bake 30-40 minutes or until toothpick inserted into cake comes out clean. Baking times will need to be adjusted depending on the pan size used and your own oven.

Continue to cook the rest of the pineapple mixture on stove top over medium heat until mixture bubbles and slightly thickens. Pour warm mixture over top of cake before serving.  May be served with ice cream. Make additional pineapple coating to pour over ice cream if desired.

Bah to Basic Burgers!

Here are some ideas to liven up your next home-made burger.

BREADS

Hamburger Buns (Sesame Seed, Onion, Honey Wheat), Bagels, Sour Dough, French Roll, Ciabatta Roll, Bolillo, Jalapeño Cheddar Cheese Roll 

SPREADS 

Mayonaise, Ketchup, Mustard (yellow & brown),BBQ Sauce, Hot Sauce, Dressings (thousand Island, Bleu Cheese, Ranch, etc..), Pizza Sauce, Pickles, Relish, Salsa, Chipotle Mayo 

TOPPINGS

Sliced Tomatoes, Lettuce (Iceberg & Spinach), Avocados, Jalapeños, Pineapple Slices, Ortega Chilies, Sauteed Mushrooms, Roasted Peppers, Onion Rings, Bacon Slices, Ham, Fresh or Grilled Onion Slices (Red, White), Cole Slaw, Onion Shoe Strings, Apple Slices, Fried Egg 

CHEESE

Cheddar, Monterey or Pepper Jack, Swiss, Blue Cheese, Manchego, Brie, Provolone, Gouda, Queso Fresco 

SIDES

French or Sweet Potato Fries, Baked Beans, Chips, Onion Rings, Cole Slaw, Potato Salad, Fruit, Green Salad, Corn 

BEEF PATTY SUBS 

Ground Turkey, Chicken Breast, Veggie or Soy burgers, Seafood Patties (Fish, Shrimp, Crab), Portabello Mushroom & more

Apple Cranberry Capirotada (Mexican Bread Pudding)

This is not your Mama's Capirotada expect an unexpected burst of orange flavor mixed with cinnamon, cranberries and apples

1 1/2 cps. Brown Sugar
3/4 cp Water
3/4 cp Orange Juice
1/2 cp Butter
1/2 tsp Ground Cinnamon or 1 Cinnamon Stick
1/2 tsp Orange Extract
1/2 lb Queso Fresco or Monterey Jack, cubed
2 cps - Golden Delicious Apples, sliced
1/2 cp Dried Cranberries
1/2 cp Pecans, whole or chopped
1/2 Loaf of French or Sweet Bread or 3-4 Bolillos, sliced
Vanilla or Toffee Ice Cream

In a sauce pan add brown sugar, water, orange juice, butter and cinnamon and bring to a boil while mixing. Reduce heat then simmer for about 5 minutes or until slightly thickened. Discard cinnamon stick if used. Cut bread into 1/2 inch slices and place unlayered on a cookie sheet. Toast in oven until lightly brown.

In a baking dish with cover, place a layer of bread, sprinkle 1/3 each of apples, dried cranberries, pecans and cheese. Pour 1/3 cinnamon syrup on top. Repeat layers and top with remaining syrup. Cover and bake in a 350 oven for about 15 minutes or until heated thoroughly. Uncover for last 5 minutes.

Serve 1/2 cup or more of warm pudding on an individual plate or bowl topped with fresh whipped cream or scoop of ice cream.

New Years Day Brunch Ideas

Here are New Years Day menu ideas. It always smart to have some Miraculous Menudo available for those who may have indulged themselves a little too much.

Eats

Menudo

Tamales (meat or dulces)
Eggs & Chorizo Scramble
Huevos Rancheros

Chorizo & Cheese Quiche

Spinach & Mushroom Quiche

Fruit Salad

Pan Dulce or Pastries

Drinks
Orange Juice
Agua Frescas
Champagne
Coffee
Mimosas
Bloody Marys

Chocolate Raspberry Tamale

Chocolate Raspberry Tamale
I made up this recipe on the fly at my last Tamale Making Workshop and it came out pretty darn good if I say so myself!

INGREDIENTS
7 cps Prepared Masa
2 cps Instant or Ground Mexican Hot Chocolate (Ibarra or Abuelita)
1 cp Sugar
1/2 cp Water or Milk
1 tbsp Vanilla
Raspberry Preserves
Chocolate Chips
Pecans (optional)
24 - 36 Corn Husks, washed & soaked for 2 hours

DIRECTIONS
Beat masa, hot chocolate, sugar and water together in a large mixing bowl until smooth.  Spread masa onto a corn husk in a square. Leave two inches clear on the narrow end of the husk and a minimum of one inch on the widest side of the husk. Spoon raspberry preserves down the middle and sprinkle chocolate chips on top keeping the fillings in the middle section. Add 2-3 pecans if desired. Fold husk over so the masa covers the fillings. Use the top of the corn husk to push the masa back, then roll it to close. Fold up the narrow end of the tamale. Place open side up in steamer for 25-35mins or until masa pulls from husk.

Serve warm with whipped cream or by itself
Makes 2-3 dozen tamales

Chipotle BBQ Sauce

 Slather this on top of Chicken or Ribs (Before or after grilling however you do it! I don't even want to touch that subject) for a great twist on a traditional BBQ sauce. A 'lil sweet and spicy never hurt anyone!

INGREDIENTS
1 7-oz. can chipotle in adobo
1 cup boiling water
1 onion, chopped
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup water
1 12-oz. can tomato paste
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon soy sauce
1 1/2 teaspoons cumin
1 1/2 teaspoons thyme
1 1/2 teaspoons dry mustard
1 teaspoon Tobasco sauce

DIRECTIONS
Melt butter in a saucepan and add onion, garlic, cumin and thyme. Sauté until the onion is soft and translucent. Add finely chop chipotle chilies and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Aguas Frescas

This and other similar fruit drinks, which translate literally as "fresh water," are served all over Mexico and they're a cinch to make at home. The key is to strain the pulpy fruit to make a clearer liquid. You can use strawberries, pineapple, or mango -- any fruit that is soft enough to puree. Basically its lemonade but made with other fruits. Simple & refreshing!

Aguas Frescas
3 cups of Fruit Puree or Juice
1 1/2 cups water
2 to 4 tablespoons sugar
2 to 3 limes, juiced

Puree fruit and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and season with sugar and lime juice. All ingredients can be adjusted to taste. Serve in a Jara or large punch bowl with slices of fruit.

Father's Day Memory Box

Last year I sent the following email out to my family to make a memory box for my Dad. It was very fun to sit around with the family at our annual Father's Day BBQ to read, reminisce and laugh with one another on all of our memories. Most importantly it was a gift from the entire family showing my father how important he is to all of us. Best of all everyone could participate no matter what age or income level.


ITEMS NEEDED:
Wooden or Sturdy Box
Colored or Textured Paper
Pens & Pencils or Computer & Printer

SAMPLE EMAIL:
I am going to make a memory box for Father's Day for Dad/Grandpa. So I would like each of you to write down your memories of Dad now and growing up. Use these three opening line to make simple sentences thanking Dad, Papi, Grandpa for memories he has given us. You can print the sentences up yourselves or I will print, cut them and place in the box if you email it to me by the Friday before Father's Day. I will have a box to put everything in. Also, if you have little items to symbolize stuff that you can get from the dollar store that would be good. See examples below.

Answer these questions:

Thanks for .........

I remember when .........

I love it when ...........

EXAMPLES
Thanks for teaching me your secret Guacamole recipe

I remember when you drove up with a trailer on the corner lot and my first horse came walking out. (Toy Horse)

Thanks for teaching me how to drive even though I rolled 3 cars (Mini Bug)

I remember when I would fill my bed with pillows and you would pretend to try wake me up, then act surprised when I popped from behind the bed.

I love it when you make huevos rancheros on a weekday morning for no reason at all


#####################

MEMORY TRIGGERS
Five Senses - See, Hear, Taste, Touch & Smell

See - The perfectly manicure lawn, christmas tree lights,

Hear - Flamenco Music and Paso Doble bullfighter song

Taste - Guacamole, Huevos Rancheros, Mexican Coffees

Touch - Hacking down the tree and building stuff

Smell - fresh cut grass, BBQ on the grill,

Super Cheesy Garlic Bread

I'm going to share my recipe for my very popular Super Cheesy Garlic Bread. This bread is soooo good but I must admit it is not the healthiest thing to eat. It will however put a smile on your face so it all evens out.

Ingredients
1 Loaf of Sweet or Sour Dough Bread
1 cp Parmesan or Three Cheese Blend (Parmesan, Romano, Asiago), shredded
1 stick Butter
1/2 cp Mayonaise
2 Tbls Parsley, finely chopped
1/4 cp Garlic, finely chopped or minced (or to taste)

Directions
Set oven to broil or 500º. Mix all ingredients together in a bowl. Cut loaf in half lengthwise and spread mixture thickly on both sides. Place on baking sheet with garlic spread facing up into oven for approximately 10 minutes or until mixture is melted and bubbly with slightly brown edges. Cut into thick slices and serve hot.

Grape, Blue Cheese & Candied Pecan Salad

Grape, Blue Cheese & Candied Pecan Salad

Ingredients:
1 Bag Baby Spring
Mix Greens
1 Bunch Red or Black Grapes
1/2 cp Crumbled Blue cheese
1/2 cp Candied Pecans or Walnuts
Balsamic Vinaigrette Dressing
Freshly Ground Black Pepper

Directions:
Mix greens, vinaigrette and grapes in a bowl. Place in salad bowl or plate. Sprinkle walnuts and blue cheese on top and serve.

Lovely Lemon Meringue Pie

Growing up I had a neighbor who lived across the street named Eleanor Platt. She was from the midwest and had a overflowing lemon tree in her backyard. She taught me how to make real pies from scratch. Her pie crust was perfectly flaky and tasty! Although I must admit I just buy pre-made crust now but I concentrate on making the fillings fabulous!

Lovely Lemon Meringue Pie

Ingredients
Lemon Filling:

* 4 egg yolks (reserve whites for meringue)
* 1/3 cup cornstarch
* 1 1/2 cups water
* 1 cup sugar (add more if you like it really sweet)
* 1/4 teaspoon salt
* 1 tablespoon butter
* 1/2 cup fresh squeezed Meyers lemon juice
* 1 tablespoon finely grated lemon zest
* 1 (9-inch) par-baked pie shell (I like Mrs Smith)
Meringue Topping (see below)

Directions
Preheat oven to 400º F.

Bake pie shell for half the time the instructions suggest and set aside. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, sugar, and salt. Place saucepan on medium heat and add water, lemon juice, and zest. Whisk until well combined and stir constantly bringing mixture to a boil. Boil for a couple minutes until thickened. Remove from heat and gradually add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan and butter, turn heat down to medium and cook, stirring constantly, for 1 more minute. Pour mixture into par-baked pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake on cookie sheet for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cool and set completely before slicing.

Meringue Topping:
* 4 egg whites
* 1 pinch salt
* 1/2 cup sugar

Place egg whites and salt in bowl and beat with mixer until peaks form. Gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Make one 9" pie

Notes:
Make sure to not get a speck of yolk in your egg whites before beating or it will not rise.

I prefer Meyers lemons for flavor. They taste like a cross between a citrus lemon and a sweet mandarin orange. If you can't get Meyers lemons substitute a little orange juice

You can add up to 1/4 to 1/2 cup sugar to the Lemon filling if you prefer your pies really sweet.

Roll lemon across counter before juicing to extract maximum juices.

Use Baker's sugar for a smoother filling

Sprinkle sliced almonds on top of meringue prior to baking for an extra crunch.

Bacon & Queso Quiche

  Ingredients:

• One 9-inch pie crust
• 8 slices bacon, cooked and crumbled
• 1 1/2 cup shredded Swiss cheese
• 4 eggs, well beaten
• 1 cup sour cream
• 1/2 cup half & half 1/4 cup green onions, chopped
• 1 Tablespoon all-purpose unbleached flour
• 3/4 teaspoon salt
• Black and red pepper to taste

Crumble bacon into the bottom of prepared pie crust. Sprinkle cheeses on top of bacon. Combine remaining ingredients in a bowl and pour over bacon and cheese. Bake at 375 degrees for 40 to 45 minutes. Let cool 10 minutes before serving.
Serves: 6

Note: For our vegetarian friends substitute 1/2 cup of fresh or frozen spinach and 5-6 mushrooms browned with butter.

Chocolate Fondue

You will need:
12 oz pkg Semi-sweet Chocolate Chips
1/2 cp Half n' Half
3 tbls Kahlua

Mix all ingredients and heat over double boiler. Simple & Sweet!

Fondue Set
To keep fondue at the perfect temperature, add your own tea light to the candle burner of this elegant set. Included are a 24-ounce ceramic pot, and metal stand, 61/2H" overall and four metal forks, 9"L. Pot, 3"D x 5 1/4" diameter overall.

Baja Citrus Marinade

The beer based citrus marinade works well with Beef, Pork and Lamb.

INGREDIENTS
2 - 12 oz. Mexican Beers
1/3 cp fresh Orange Juice
1 tsp grated Orange Zest
2 tbls Red Wine Vinegar
2 tbls Soy Sauce
1/4 cp Canola Oil
1/2 cp Minced Onion
2 tbls Minced Garlic
2 tsp Salt
1 tsp Cayenne Pepper to taste

DIRECTIONS
Mix all ingredients together in a blender, pureeing until onions and garlic are liquified. Reserve one cup for basting, and use remainder as a marinade for beef, pork or lamb. Use a shoulder or leg cut. Marinate meat for at least two hours for best flavor.

Darlene's Tips;
If you like it sweet add 1/2 cup brown sugar or honey.

To make it spicy add 2 chopped chipotle peppers OR 2 chopped red chili peppers.

Ensalada de Nochebuena (Mexican Christmas Salad)

Traditionally served on Christmas Eve with tamales, beans, & rice.



Ingredients:
2 medium-sized Limes
1 cup of Mayonnaise
3 tablespoons of Sugar
2 tablespoons of Milk
1 small head of Iceberg or Romaine lettuce, thinly sliced
1 medium sized Pineapple, sliced or 1 (20 oz.) can sliced Pineapple, drained
3 medium-sized Oranges, peeled & thinly sliced
3 small Bananas, peeled & sliced
2 small Red Delicious apples, cored & cut into thin wedges
¼ pound Jicama or additional Red Apple
1 16 ounce can of sliced Beets, drained
¼ cup Pomegranate seeds
½ cup of Peanuts

Prepare dressing: Grate 1 tablespoon peel and squeeze ¼ cup juice from limes. In small bowl, mix lime juice, 2 teaspoons lime peel, mayonnaise, sugar and milk. Sprinkle remaining peel on top of dressing. Place bowl with dressing on large platter. Line platter with sliced lettuce. On lettuce, arrange in separate piles of pineapple, oranges, bananas, apples and beets. Sprinkle peanuts over fruit. Serve salad with dressing.

Turkey Mole w/ Sweet Potatoes

This Turkey Mole recipe has just the right mixture of sweet and spicy and is easy to make with your turkey leftovers. You can make the mole from scratch but why would you? On the day after Thanksgiving haven't you cooked enough?!

INGREDIENTS
4 turkey thighs, skinned
Salt and ground black pepper, to taste
1 onion, diced
1 1/2 pounds sweet potatoes, peeled and cut into chunks
1 box (about 17 ounces) mole cooking sauce or 1/4 cup mole paste dissolved in 2 cups water
1 cup salsa, any heat level
1 cup water
2 tablespoons chopped cilantro

DIRECTIONS
Season the turkey with salt and pepper. Heat the oil in a dutch oven over medium-high heat and brown the turkey on both sides. Remove to a plate. Add the onion and cook until it loses its raw look. Add the sweet potatoes and continue to cook until the onion and potatoes begin to brown. Add the mole, salsa, and water and heat to boiling. Reduce the heat so that the liquid simmers. Return the turkey to the pan, along with the juices that have collected on the plate. Cover and simmer until the turkey and potatoes are cooked through, about 45 minutes. Stir in the cilantro before serving.
Makes 4 servings

Steak and Mango Salad

Now here's a super tasty salad that will please a man and a woman and will satisfy those pretending to be on a diet! Recipe courtesy of Our Best Bites.


Ingredients
1 lb flank steak
1 head romaine or red leaf lettuce
1 red onion, thinly sliced
2 mangoes, sliced
1 or 2 avocados, sliced
1/2 cp chopped cilantro
1/2 cp carmelized macadamia nuts

Dressing & Marinade
1/2 cp fresh squeezed orange juice
6 tsp fresh lime juice
6 tsp soy sauce
1/2 cp brown sugar
1 1/2 tsp fresh grated ginger
4 cloves garlic, finely minced
1/4 cp olive oil
1/2 cp canola oil

Directions:
In a bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, ginger, and garlic. Whisk until sugar is dissolved. Continue whisking while slowly drizzling in the oils until combined. Reserve about 3/4 C* and place the rest of the mixture in a zip-lock bag.

Lightly score the flank steak in a diagonal pattern on both sides. Place steak in the zip-lock bag with marinade and leave in fridge for at least 8 hours, preferably overnight.

Remove steak from fridge about 30 minutes prior to cooking and leave at room temperature. You'll want to let the dressing portion to sit at room temp during this time as well. Heat outdoor grill to med-high heat. If an outdoor grill is not available, use the broiler, or an indoor grill pan. Remove steak from bag and let any excess marinade drip off. Sprinkle steak lightly with salt and pepper. Cook for about 5-8 minutes on each side or until done. In order to stay tender, flank steak should still be pink in the middle, but nicely seared on the outside. When done, remove from grill and wait at least 5 minutes before cutting to let the juices redistribute. Then slice into thin slices.

Now comes the assembly. Divide lettuce onto plates and top with slices of mango, avocado, and red onion. I purposely chose these toppings not only for the perfect blend of flavors and textures, but for the gorgeous color combination- we eat with our eyes first!

Add steak slices and drizzle with dressing. Sprinkle macadamia nuts and cilantro on top.

Makes 4-6 large dinner salads or 6-8 smaller side salads

Darlene's Tips:
Let steak sit for 5 minutes after cooking with out slicing so juices settle in.

Substitute macadamia nuts with pecans, walnuts or almonds

Carmelize nuts with a mixture of brown sugar and butter heated on stove-top until liquified.

Add or substitute chicken or prawns


¡Buen Provecho!

Strawberry French Toast

Surprise your sweatheart with a romantic breakfast! Set a fancy table with table cloth, candles and roses and stir up some Mimosas to celebrate Valentine's Day with your loved one.

Ingredients
1 egg
2 egg whites
1/4 cup milk
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
dash nutmeg
8 slices French bread
or Bolillos

Fresh sliced strawberries
2 tsp sugar or honey
Lemon juice
Powdered sugar

Directions:
In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.

Have warming drawer heated or heat oven to 200°.
Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.

Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.

Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture.

Mix sliced strawberries, sugar and lemon juice together. Arrange French Toast on plate and place serving of strawberries on top, sprinkle with powedered sugar. If desired sprinkle with cinnamon sugar and warm maple syrup.

Darlene's Tips:
Old bread works better so your french toast won't be soggy.
Go to the bakery and purchase a loaf of white bread sliced thick.
Substitute peaches, bananas, rasberries or other favorite fruit.
Warm butter and syrup together in microwave prior to serving.

¡Buen Provecho!