This authentic and fun recipe requires you to make corn tortillas from scratch!

Crispy Fried Mexican Quesadillas

Prep Time:  30 mins
Cook Time: 30 mins
Serves: 4


Ingredients:

225 mL of masa harina
1/2 cup of warm water
1 Tbsp of lard or shortening
3 Tbsp of flour
1/2 tsp of baking powder
1/4 tsp of salt
6 oz Monterey Jack cheese, grated
4 Tbsps of vegetable oil
Guacamole (use recipe below on this blog) and/or Salsa
*Tortilla press


Directions:

In a large bowl mix together masa harina and water. Add lard or shortening, flour, baking powder and salt and knead together. The dough should have the consistency of a soft cookie dough. Divide into 8 ballas and cover with plastic.

Toss the cheese and cilantro together and shape into 8 compact flattened football shapes about 3 inches (7cm) long and 1 and 3/4 inches (4cm) wide and cover.

One by one make the quesadillas. Line a tortilla press with 2 pieces of plastic wrap. Gently press out a ball of dough into a 4" (9cm) circle. Peel off the top sheet, lay a piece of the cheese mixture on one side and fold over the other half, plastic included. Press to seal, peel off the plastic, set aside and cover. Repeat with the remaining dough and cheese.

Heat about 3/4 inch (2cm) of oil in a skillet over medium heat and cook 2 or 3 quesadillas at a time, turning several times until golden and crispy. Drain on paper towels and keep warm while cooking the rest.

Serve with Guacamole and/or salsa.

This authentic Mexican sauce made from pumpkin seeds will deliciously dress up any chicken dish !

Pipian Rojo De Pepitas De Calabaza Y Almendras

Prep Time: 30 mins
Cook Time: 30 mins
Serves: 5

Ingredients:

1 thick slice of white onion (cut in chunks)
3 large cloves
1 Tbsp of vegetable oil
6 Chile Guajillos OR 3 Chile Anchos, seeded, deveined and in pieces
5 cups of chicken broth
1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of salt
3 Tbsps of sesame seeds, toasted and finely ground
4 Tbsps of almonds, toasted and finely ground
2/3 cup of pumpkin seeds (hulled and unsalted), toasted and finely ground
**(Toast all seeds and nuts separately with no oil)**

Directions:

Saute the onion and garlic in a skillet until translucent. Add the chiles and stir until they release their aromas, about 30 seconds to 1 minute. Add 2 cups of chicken broth, the spices and a little salt, cover and simmer for about 20 minutes, or until the chiles are very soft.

Allow the cooked mixture to cool a little, then puree and strain back into the skillet. Add 1 cup of broth and return to the heat. Stir in the sesame seeds and almonds and continue to simmer another 8 minutes, adding more broth as needed.

Stir in the pumpkin seeds and simmer very gently for another 4 minutes, adding more broth to reach the desired consistency. **Do not overcook or use too high a heat at this stage as the fat in the pumpkin seeds may separate and cause the sauce to curdle.**

Taste and re-season if needed.

This sauce goes nicely with chicken , pork, turkey or duck but not with red meat.

Enjoy!

This spicy, authentic and simple Mexican Guacamole gives the perfect and delicious kick to any party!

Guacamole

Prep Time: 10 mins
Cook Time: 0 mins
Serves: 4

Ingredients:

4 Tbsps of white onion, finely chopped
1/2 of a serrano chile, seeds removed
1 large avocado
1 small roma tomato, seeded and chopped
1 Tbsp of chopped cilantro
1/2 tsp of fresh lime juice
1/4 tsp of salt

Directions:

In a molcajete, pulverise the onion and pepper.

Scoop out the fresh avocado, place in a bowl and mash.

To the avocado add the onion, pepper mixture, tomato, cilantro, lime juice and salt to the mix.

Serve immediately with tortilla chips.

This is a really unique recipe which is guaranteed to have your guests visually impressed and drooling!

Blue Soft Shell Crab BLT Sandwich

 

Prep Time : 25 mins
Cook Time: 30 mins
Serves: 4

Ingredients:

4 blue soft shell crabs (cleaned).
1 cup purple cabbage, sliced very thin
1 cup green apple, about half a large apple, julienne or shredded
1/4 cup fresh chives, finely minced
1 cup carrot, about 2 medium, shredded
1/2 cup buttermilk
1/2 tsp cider vinegar
1/4 tsp celery salt
1/8 tsp sugar
2 eggs
1 cup milk
1 cup cornmeal
1/2 cup All Purpose flour
1/2 tsp smoked sweet paprika or pimenton
1/2 tsp salt
4 soft rolls, or 8 brioche slices, lightly toasted
2 loose cups  of salad greens for sandwiches ( baby romaine or arugula etc)
Canola or peanut oil to come up to 1" in frying pan.
8 slices of bacon
1 large tomato sliced
Mayo to dress sandwich


Directions:

Whisk together buttermilk, cider vinegar, celery salt, and sugar.

In a medium bowl, combine cabbage, apple, chives and carrot.  Toss with buttermilk dressing and refrigerate.

Whisk together milk and eggs in a pie plate or low bowl.  Combine cornmeal, flour, paprika and salt in a separate pie plate or bowl.

Toast rolls and keep warm in a low temperature oven. Fry desired amount of strips of bacon and set aside.

Heat oil in a heavy bottomed frying pan to 325 F, or until a pinch of the cornmeal mixture sizzles rapidly when sprinkled in.

Coat crab in the egg mixture, and then the cornmeal mixture, shaking off any excess.  Gently lay them, going away from you, in the pan of oil.   Fry until golden brown, about three minutes per side.  Lower heat if browning too quickly.  Remove from oil and drain on several layers of paper towels.

Put greens on the toasted rolls, top with a soft shell crab,  2 cooked bacon strips and then a large spoonful of coleslaw and two slices of tomato. Apply mayo as desired.  Serve immediately. I like to serve with yam fries.

Original recipe is by Catie Schwalb. I have made some modifications by making it a BLT.

A Bruschetta that will warm you up during the cold winter months!

Burrata Bruschetta

Prep Time: 5 mins
Cook Time: 5 mins
Serves: 4


Ingredients:

4 slices of  3/4" thick rustic country style bread
1 Garlic clove
Extra Virgin Olive Oil
16 Slices of oven-dried tomatoes
16 ounces of Burrata cheese (type of cheese made from mozzarella and cream! yum!)
Sea Salt
Pesto
Fresh Basil

Directions:

Lightly drizzle olive oil onto bread and bake under the broiler at 500F until slightly charred, toast both sides of bread. Rub the garlic clove onto one side of the toasted bread and then sprinkle with sea salt. Top each slice of bread with oven roasted tomatoes, four ounces of Burrata cheese and a sprinkle of sea salt, basil, and a spoonful of Pesto (if you don't have pesto you can use olive oil).

Delicious Honey Soy Chicken

Honey Soy Chicken Recipe

 

Photo from www.nlrockrecipes.com

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This meal takes a little bit of preparation so I usually prepare it the night before.  It's a pretty low maintenance easy meal to put together. This recipe was adapted from www.nlrockrecipes.com

Prep Time: 10 minutes
Marinade Time: Min 2 hours
Cook Time: 45 minutes
Serves: 4

Ingredients:

• 1/4 cup honey
• 1/3 cup soy sauce
• 1/2 tsp black pepper
• 4 garlic cloves minced
• 2 - 4 free range organic chicken breasts

Directions:

1. Mix together the honey, soy sauce, pepper and garlic.  Pour the mixture into a large Ziplock bag.  
2. Add the chicken breasts and marinate in fridge for at least 2 hours or overnight. 
3. Heat the oven to 375 degrees F.  Place the chicken on a aluminum foil lined cookie sheet or baking pan and cook in the oven for about 30 to 45 minutes or until the chicken is fully cooked.
4. While the chicken is cooking pour the excess marinade into a frying pan and simmer it over low heat. Brush the marinade on the chicken about every 10 minutes as it cooks. 

Decadent Bison Lasagna!

This dish will have you coming back for more mouth watering bites time and time again, not only for the amazing taste but for the ease.

Prep Time: 20 mins
Cook Time: 1 hr
Serves: 12


Ingredients:

2 cloves garlic (minced)
1 large tin of hunts tomato sauce
2 large fresh bay leaves
1 cup of water
1 Tbsp of oregano
1 egg
1 large can of ricotta cheese
1/2 cup of  fresh Parmesan cheese
2 and 1/2 cups of mozzarella cheese (or you can use monterey jack cheese).
1/2 white onion
Olive oil
9 cooked lasagna pasta noodles
Salt and pepper to taste.
1.5 lbs of bison ground meat
1/4 cup of fresh parsley

Directions:

Heat oven to 350°F. Place two cloves of minced garlic in 1 tbsp of olive oil with 1/2 white minced onion, cook until translucent. Add bison meat and bay leaves to pan. Brown bison meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella (or monterey jack cheese), full can of ricotta, 1/4 cup Parmesan, parsley (use 1 Tbsp of oregano for substitution) and egg(beaten) until blended.

Drain meat; return to skillet. Stir in tomato sauce. Add 1 cup water to skillet, stir until blended. Remove bay leaves from meat sauce. Place 3 cooked lasagna noodles onto bottom of a 13x9-inch baking dish. Spread 1 cup meat sauce onto noodles. Then spread 1/3 of the ricotta cheese mixture on top, top with layers of 3 lasagna noodles. Then reapply the meat sauce and cheeses and top with 3 lasagna noodles. Place 1-1/4 cups mozzarella on top and 1/4 cup of Parmesan on top of the noodles. Cover the dish with foil.

Bake the lasagna for 1 hour, remove the foil after 45 min. Let stand 15 min. before cutting to serve.