Tuesday, September 20, 2011


September 2011
Emily & Jill


{Fresh Lime Margarita}
2 T. Kosher Salt
1/2 Lime cut into 4 wedges
1 can (6 oz.) Frozen Limeade Concentrate, thawed
1/4 C. Orange Juice
4 C. Ice Cubes
Place the salt in a shallow dish. Rub the rim of individual margarita glasses with a lime wedge and dip the rims into the salt; set the lime wedges aside. In a blender, blend the limeade, orange juice, and ice cubes on high speed for 1 to 2 minutes, or until well blended and the ice cubes are crushed.Pour evenly into the glasses and garnish with the lime wedges. Serves 4.

{Dolce De Sopapilla}
2 (8 ounce) Packages cream cheese, softened
1 C. White Sugar
1 t. Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 C. white sugar
1 t. Ground cinnamon
1/2 C. Butter, room temperature
1/4 C. Honey
1 can Sweetened condensed milk, prepared. 
(Place an unopened can of sweetened condensed milk in a pot of boiling water. Cook on a low boil for about 3 hours, being certain to maintain water in the pan. Remove can and let it cool before opening. This caramel is great in this recipe, as an ice cream topping, or eating spoonful by delicious spoonful straight from the can.)
Preheat an oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, and then spread the prepared sweetened condensed milk caramel of the top. Cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
{Homemade Flour Tortillas}
3 C. Flour
1 tsp. Salt
1/3 C. Vegetable Oil
1 C. Warm Water
Combine all the flour, salt, oil, and water until it forms a dough.Roll dough into large ball and take 1-2 inch pieced off. Pat the dough flat with your hands or take a rolling pin and roll into circles.Put dough on flat pan on stove (or tortilla maker) and let the sides cook until there are little brown specks on both sides.
4 Avocados, diced
2 Roma tomatoes
1/4 Of A White onion
1 Clove garlic
1-2 Serrano peppers, finely choppedjuice from 1-2 limes, to taste
salt to taste
Mash together with a fork, leaving plenty of chunky texture.
{El Diablo Stuffed Poblano}
Serves 6
3 Large Poblano Peppers
1 Can Rotel (tomatoes and green chilies)
1 Can Diced Green Chiles
2 Large Cloves Garlic, chopped
1 Yellow Onion, chopped small
1 Bell Pepper, Chopped (Any Color)
1 Medium Zucchini, Chopped in small cubes
1 Jalapeño, seeded and diced
1 Can Pinto Beans, rinsed and drained
1T. Chile Powder
1 t. Cayenne Pepper (more or less depending on how spicy you like it)
1 T. Cumin
1 t. Salt
1/2 t. Black Pepper
1 C. Monterey Jack cheese
2 C. Cooked white rice, prepared according to package directions
1 C. Manchego Cheese (for sprinkling on top)
Preheat oven to 425 degrees.Cook white rice according to package directions. Cut poblano peppers in half, lengthwise. Remove seeds and white parts. Place in a baking dish.Meanwhile, over medium heat, saute onion, bell pepper, zucchini, jalapeno, garlic, chile powder, cumin, cayenne and salt and pepper. Once onion is cooked add Rotel, cilantro and can of green chilies and cook until most of the moisture has cooked out.Add vegetable mixture to cooked white rice and stir to combine. Add 1 C. Monterey Jack Cheese and combine. Spoon rice mixture into each poblano pepper half. You want plenty of rice in each one, so make sure it's mounded up pretty high. Next, add the Manchego Cheese on top of each pepper.Place peppers in oven for 30-35 minutes. If for cheese starts to get too brown, just place some foil on top and finish cooking. Serve with Roasted Red Pepper Cream Puree drizzled on top.

{Mango Salsa}
1 mango, peeled and diced
1/2 C. peeled, diced cucumber
1 T. finely chopped jalapeño
1/3 C. diced red onion
1 T. lime juice
1/3 C. roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper.

{Cinco De Chili Chocolate Cupcakes with Ancho Chili Cream Cheese}
Jill’s Favorite Cake Recipe-can use just plain box mix and add ancho and cayenne pepper
1 (18.25 ounce) Package Devil’s Food Cake Mix
1 (5.9 ounce) Package Instant Chocolate Pudding Mix
1 C. Sour Cream
1 C. Vegetable Oil
4 Eggs
2 t. Pure Mexican Vanilla
1 1/2 t. Ground Ancho Chile Pepper
1/4 t. Cayenne Pepper
1/2 C. Warm Water
Preheat oven to 350 degrees F. Line muffin tin with foil liners. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla, ancho chili pepper, cayenne pepper, and warm water.Using a large cookie scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.Bake for 18-22 minutes until toothpick comes out clean.

1 t. Ground Ancho Chile Pepper
1/8 t. Cayenne Pepper
1/2 t. Ground Cinnamon
4 C. Confectioners' Sugar, or more as needed
1 (8 oz.) Package Cream Cheese, softened
1/2 C. Butter, softened
1/2 t. Clear Vanilla Extract, or to taste
24 small dried red chilies (for topping)
{Queso Fundido with Roasted Poblano Vinaigrette Queso Fundido}
1 T. Unsalted Butter
1 T. All-Purpose Flour
1 C. Whole Milk
12 oz. Monterey Jack cheese, grated
1/4 t. Salt
1/8 t. Freshly Ground Black Pepper
8 oz. Goat Cheese, sliced into 8 slices
Preheat broiler. Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in the grated Monterey Jack cheese and season with the salt and pepper. Scrape the mixture into an 8-inch cast iron pan and place the slices of goat cheese over the top. Place the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven and drizzle with the Poblano Vinaigrette and sprinkle with chopped cilantro. Serve with favorite corn chips.

{Roasted Poblano Vinaigrette}
2 Poblano Chiles, roasted, peeled, seeded and chopped
3 T. Water
1 T. Red Wine Vinegar
1 Clove Chopped Garlic
1 t. Honey
1/4 C. Canola Oil
Salt and freshly ground pepper
Blend all ingredients in a blender until smooth and season with salt and pepper to taste.

{Spicy Black Bean Soup with Cumin-Lime Crema}
1 lb. Dried Black Beans, or 3 15.5 oz cans canned black beans, drained and rinsed
2 T. Olive Oil1 Medium Carrot, peeled and coarsely chopped
1 Medium Spanish onion, coarsely chopped
3 Cloves garlic, coarsely chopped
5 C. Chicken Stock3 Jalapeno Peppers, roasted, peeled, and seeded
1 Poblano Pepper, roasted, peeled, and seeded
2 T. Fresh lime juice
If using dried beans, pick over them to remove any stones, put them in a large bowl, and add enough cold water to cover by at least to inches. Let soak for at least 8 hours or overnight. Drain well. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, onion, and garlic and cook for about 5 minutes, or until the onion is translucent. Reduce heat to medium. Add the beans, jalapenos, poblano and stock and simmer for 30 minutes if using canned beans, or 1 to 1 ½ hours if using dried, or until the dried beans are cooked through and tender. Remove from the heat and add the lime juice, and salt and pepper to taste. Using a blender or food processor, puree half of the soup and return it to the pot. (Alternatively, use an immersion blender.) Bring to a simmer before serving. Ladle soup into bowls, drizzle with cumin crema, and top with avocados. Serve immediately.

{Lime-Cumin Crema}
8 oz Crema, creme fraiche, or sour cream
1 t. Ground Cumin
1 T. Fresh Lime juice
Salt and pepper to taste

{Mamacita’s Heirloom Salad with Queso}
FrescoGrape or Cherry Tomatoes (halved)
Queso Fresco Cheese (Crumbled)
Cilantro (Diced Fine)
Fresh Lime Juice
Olive Oil
Course Salt & Freshly Ground PepperCut as many tomatoes as you need for your bowl. Garnish with all other ingredients to your desired taste. Chill and serve.

{Salsa Verde}
2 Tomatillos, Chopped (remove papery skin)
1 (4 oz.) Can Mild Green Chilies
1 Green Onion, Chopped
2 T. Fresh Cilantro
1 1/4 t. Granulated Sugar
1/4 t. Ground Cumin
1/4 t. Salt
1/8 t. Ground Black Pepper
Prepare salsa Verde by combining all ingredients in a food processor at high speed. Cover and chill. Can chill for a few days in advance.

{Tomato Salsa}
1 Medium Tomato, Diced
1 T. Minced Sweet Onion
1 T. Minced, Fresh Cilantro
¼ t. Lime Juice
½ Small Fresh Jalapeno, Minced
Dash of Salt and Pepper
Prepare Salsa by combining all ingredients in small bowl. Cover and chill.

{Southwestern Sauce}
1/2 C. Sour Cream (Can use mayo)
1 t. White Vinegar
1 t. Water
3/4 t. Granulated Sugar
1/2 t. Chili
1/4 t. Paprika
1/8 t. Cayenne Pepper
1/8 t. Onion Powder
Dash of Salt and Pepper
Prepare sauce by combining all ingredients in small bowl. Cover and chill.

{Tamale Cakes}
1 1/2 C. Frozen Sweet Corn
1/2 C. Butter, Softened
3 T. Granulated Sugar
1/8 t. Salt
1/2 C. Masa Harina (Corn Flour)
2 T. All-Purpose Flour
Preheat oven to 400. Chop 1 C. frozen corn in food processor until it’s coarsely pureed. Combine pureed corn with butter, sugar, and salt.Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in remaining 1/2 C. of corn by hand. Measure 1/2 C. portions of the mixture and form it into 3 inch wide patties by hand. Arrange on baking sheet and bake for 25-30 minutes or until cakes are browned on bottom. Carefully flip cakes and bake for an additional 5-7 minutes until other side is browned. To serve spoon salsa Verde on plate. Lay down cake and spoon sweet chicken on top and drizzle with Southwestern sauce. Top with tomato salsa.

{Sweet Tomatillo Chicken} 
Makes enough for 12 Cakes
1 T. Olive Oil
1 Sweet Onion, Chopped
1 Large Garlic Clove, Minced
1 Poblano Chili, Chopped5 Tomatillos, Chopped
Salt & Pepper
1/4 C. Water
1/4 C. Sugar
3 Large Boneless Skinless Chicken Breasts (approx 2 lbs.)
Heat oil in a large cooking pot or skillet over medium heat. Add onion, garlic, poblano chili and tomatillos. Cook down vegetables until soft and limp- approximately 10 minutes. Salt & Pepper to taste. Add cooked vegetables to food processor with 1/4 cup water and process until fairly smooth. Blend in 1/4 cup sugar and set aside. Add 1/2 Tbs oil to pan and lightly brown chicken breasts over medium to medium-high, approximately 5 minutes per side. Pour pureed vegetable mixture over partially cooked chicken, cover, and simmer over low to medium-low heat for approximately 1 hour. Shred chicken and let sit in sauce 10 more minutes. Spoon over corn cakes. Makes enough for 12 cakes.

{Baja Tilapia Tacos}
1 pound white flaky fish, such as mahi mahi or tilapia
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Garnish: Shredded white cabbage
Hot sauce Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Your favorite salsa
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

{Mexican Sliced Pork Tacos with Toasted Pumpkin Seeds}
1/2 C. Pumpkin Seeds
2 T. Ground Cumin
2 T. Ground Coriander
Course Salt & Ground Pepper
2 Pork Tenderloins, trimmed
Toast Pumpkin Seeds in a small skillet 2 minutes then grind in a food processor. Mix the ground pumpkin seeds with cumin, coriander, salt & pepper. Rub the tenderloin with the spices. Rub the grill pan or outdoor grill with extra-virgin olive oil and grill pork tenderloins nice and slow (about 10 minutes each side). You want to have a very slight pink center for tenderloin. You don’t want to cook it too long or it will be dry and tough. Thinly slice the pork and position on flour tortilla. Add red onion, avocado, your favorite salsa, and a spoonful of sour cream. 

{Red Pepper Puree}
2 Red Peppers
1/2 C. Heavy Cream
1 Pinch Cayenne Pepper
Salt & Pepper to taste
Either on grill or over a gas burner on medium high heat, roast 2 whole red peppers until they are blackened on all sides. You can also put them in oven and broil until blackened. Pull out and put in Ziploc baggies and allow to steam and cool. Peel and seed peppers.Place peppers and other ingredients in blender. Puree them until desired consistency. You may need to add more cream, Drizzle over cooked Poblano peppers.

{The Gals}
{Emily & Jill}