Buffalo Crab Dip w/ Salsa Valentina

Valentina brand hot sauce not only adds a spicy kick to this creamy crab dip, it also adds tons of flavor.

This spicy Buffalo Crab Dip is one of my family's favorites during Cuaresma (Lent). Made with surimi (imitation crab meat), cream cheese, Mexican crema, mayonnaise, and Salsa Valentina, this easy-to-make crab dip is creamy, delicious, and can be served a number of ways.

07 March 2017

Buffalo Crab Dip w/ Salsa Valentina

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Queso Fundido de Chorizo con Nopales {She Made/Ella Hace}

Spicy Mexican chorizo with nopales topped with loads of ooey, gooey melted queso fresco and queso Oaxaca.

Are your ready for some football? Or better yet, are you ready some finger-lickin' good game day eats?! Then you are in the right place, because this month for She Made/Ella Hace my friend Heather, from All Roads Lead to the Kitchen are serving up super appetizers to enjoy while watching the big game. Heather is serving up Bacon-Wrapped Water Chestnuts, while I am sharing a delicious Queso Fundido de Chorizo con Nopales.

29 January 2017

Queso Fundido de Chorizo con Nopales {She Made/Ella Hace}

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Microwave Roasted Pepitas

Enjoy homemade roasted pepitas in as little as five minutes after you've carved your pumpkin with this easy microwave recipe.

It's fall, ya'll! And I for one couldn't be happier because fall is my favorite season of all. The crisp weather, the shorter days, and the endless array of delicious pumpkin treats and goodies. I bought my first calabaza (pumpkin) of the season the other day, and immediately split the pumpkin in two to make both Calabaza Enmielada (candied pumpkin) and homemade pumpkin puree (to freeze and use later). And because I don't like to let any part of the pumpkin go to waste, I also roasted up some Pepitas (roasted pumpkin seeds) using my go-to microwave method.

29 September 2016

Microwave Roasted Pepitas

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Chorizo Bean Dip

Dip into the creamy goodness of a spicy homemade bean dip made with chorizo, pinto beans, green chiles, cumin, and cream cheese.

There's nothing my kids love more on a Friday night than eating dinner huddled together in the living room watching a movie on Netflix. Some nights we order pizza, and other nights we only want to snack on bowls of buttery popcorn topped with lime juice and bottled hot sauce. But every once in a while I like to surprise Alf (Hubby) and the kiddies with a big tray of tortillas chips and an array of our favorite dips like Chile de Molcajete (roasted tomatilla & arbol chile salsa), Guacamole, and this creamy Chorizo Bean Dip.

If you like the classic combination of beans and chorizo, then you'll love this homemade bean dip made with green chiles, Mexican chorizo, and cream cheese. You'll never buy canned bean dip again once you see how easy it to make your own.

Chorizo Bean Dip 


Ingredients:

• 2 tablespoons vegetable oil 
• 1/2 medium onion, finely chopped
• 2 fresh serrano chiles, finely chopped  
• 6 to 8 oz. Mexican chorizo, casings removed
• 1 clove garlic, minced
• 3 roma tomatoes, finely chopped 
• 3 cups cooked pinto beans, drained 
• 1 cup bean broth
• 1/2 teaspoon ground cumin
• 3 oz. cream cheese, softened
• 1/4 cup Mexican crema or sour cream  
• 1 cup shredded mild cheddar cheese
• 1 cup shredded queso Oaxaca or mozzarella cheese
• Chopped pickled jalapeños (optional) 
• Chopped cilantro
• Tortilla chips  

Directions:
Heat the vegetable oil in a large skillet over medium-high heat. Saute onion and serrano chiles for 2 to 3 minutes, stirring occasionally, until the onion is soft and transparent. Add the chorizo, breaking it up with the back of a wooden spoon, and let brown until fully cooked. Stir in the garlic, tomatoes, cooked pinto beans, and bean broth. Once the mixture starts to boil, reduce heat to low. Using a potato masher, mash the pinto beans until desired consistency; season with the ground cumin and salt as needed. Stir in the cream cheese, Mexican crema, and mild cheddar cheese until completely melted. Remove from heat.

To serve, ladle dip into a large serving bowl; top beans with shredded Oaxaca or mozzarella cheese, chopped cilantro, and pickled jalapeño peppers. Serve with plenty of tortilla chips. Enjoy!

Receta en español 

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09 September 2015

Chorizo Bean Dip

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Secret Recipe Club: Buffalo Ranch Chicken Dip w/ Valentina Hot Sauce

All the flavor of hot wings in a creamy, cheesy, and spicy Buffalo Chicken Dip made with Valentina Hot Sauce.

I'm so excited about this month's Secret Recipe Club because I've been a long-time admirer of my blog assignment for this month. Daily Dish Recipes is written by Nicole. Nicole is a mom of 5, writer, food blogger, and she has one heck of a green thumb. (I have major garden envy!) Because Nicole and I got to know each other through another food blogging group I have pinned and made a few of her simple, down home, feel good recipes. Like her Jolly Rancher Vodka. A must try! Other recipes I've wanted to try are Nicole's Pumpkin Donuts, Corn Cob Jelly, Crockpot Curry Chicken, and Summer Berry Cinnamon Bread Pudding.

05 July 2015

Secret Recipe Club: Buffalo Ranch Chicken Dip w/ Valentina Hot Sauce

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Wordless Wednesday: Peanut Butter & Jelly Day!

No recipe today, just sharing a photo to wish you all a happy Peanut Butter & Jelly Day! (I ♥ food holidays!)

We love to eat PB&J on Galletas Marias. It's one of my kiddies' favorite afterschool snacks. What's your favorite way to enjoy peanut butter & jelly? And what's your favorite flavor jelly to pair with peanut butter?

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02 April 2014

Wordless Wednesday: Peanut Butter & Jelly Day!

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Nachos

We're halfway through January already and there is really only one thing I can think about:  Football! The Super Bowl to be exact.

Every year, my older, college student nephews and one of their friends, whom we've adopted as another nephew, come over to watch the big game.

Now everybody knows that you can't have a Super Bowl party without delicious food and cheesy, spicy snacks.  One of our favorites, year after year, is Nachos.  

We could head downtown to buy a plate of bright, neon-orange imitation cheese sauce served on Nacho flavored Doritos for 10 pesos (less than a dollar) a plate, but there's nothing like a homemade cheese sauce made with real cheese.

Most cheese sauces are made with a roux (butter & flour) and milk base, but I prefer mine a little creamier, so I use Mexican crema.   My favorite is this thick and rich crema from Tototlan, Jalisco.   Isn't it gorgeous?

The secret to my cheese sauce is in the special little something I add to it to give it extra flavor....Jalapeño vinagre.  It's the liquid canned jalapeños are packed in.  It's not so spicy that it will burn your tongue off, but it does add that extra jalapeño flavor that gives you the illusion that you're eating jalapeños, even if you can't handle the heat of actually eating them.

I've shown you mine, now tell me what are your favorite football snacks?

Nachos

Ingredients:

• 2 tablespoons butter
• 2 cups Mexican crema
• 2 tablespoons jalapeño vinagre (the liquid jalapeños are packed in)
• 6 to 8 oz. Manchego cheese (I used 200 grams), cut in bite-size cubes
• 6 slices American cheese, cut in bite-size pieces
• Tortilla Chips
• Canned jalapeño slices

Directions:

Melt the butter in a medium saucepan over medium-low heat.  Stir in the Mexican crema and jalapeño vinagre and continue to cook, stirring occasionally, until the sauce is warm.  

Stir in the cheeses.

Continue to cook, stirring occasionally, until the cheeses have completely melted.  Season with salt and pepper.  (If the sauce is still too thick, stir in more jalapeño vinagre, one tablespoon at a time.) 

Ladle cheese sauce over tortilla chips and top with jalapeño slices.  Enjoy!!! 

*If you have any leftover Cheese Sauce, it's delicious served on top of steamed veggies like broccoli and/or cauliflower! 


 

17 January 2012

Nachos

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Baked Poblano Fries

I don't remember exactly which Rachael Ray cooking show I saw these on, but as soon as she mentioned them, I knew I had to make them.

At that very moment. 

I didn't even finish watching the show.

I headed straight into my kitchen and started to work, while visions of crispy, golden strips of breaded poblano peppers danced in my head.

Were it not for the fact that I had to share these with Hubby and the kiddies for lunch that day, I would have happily finished them all by myself.  No burger necessary. 

Full of spicy flavor (and very little heat), Baked Poblano Fries are better (and more addicting) than chips.  And a tastier alternative to plain ol' french fried potatoes.

All I have to say is, "Gracias, Rachael Ray!" 

Baked Poblano Fries
(Inspired by Rachael Ray)

Ingredients:

• 2 eggs, slightly beaten
• 1-1/2 cups dry bread crumbs
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• Ground cumin
• 5 poblano peppers

Directions:
Preheat oven to 375F.

Beat the eggs in a small bowl.  Season with salt and pepper; set aside.

Place dry bread crumbs on a medium plate, season with seasoning salt, chili powder and a dash of ground cumin; set aside.

Slice the tops off the tops of the poblano peppers. Using your knife or a spoon, scoop out the seeds and veins.

Slice the chilies in half lengthwise and cut into 1/4-inch slices. 

 

Dip the poblano strips in egg.

Coat the poblano strips with bread crumbs.

Arrange the breaded poblano strips on a lightly greased baking sheet.  (I line my baking sheet with aluminum foil to make clean-up easier.)  Bake at 375F for 25 to 30 minutes or until golden brown. 

Serve with Ranch or Bleu Cheese Dressing, Fresh Tomato Salsa or Homemade Onion Dip for dipping.  Enjoy!!!

07 October 2011

Baked Poblano Fries

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Homemade Onion Dip

Whenever I get a craving for something salty, I could walk to the tiendita that is just a couple of houses down from my house, to buy a bag of chips. But I would much rather walk to El Jardin, which is about 3 blocks away, to buy a bag of freshly made potato chips, fried to order, on the spot.

Traditionally, these homemade potato chips are topped with salt, freshly squeezed lime juice and lots of bottled hot sauce.  While chips with limon y sal (lime and salt) are quite delicious, there are times when I crave something more.

Like a creamy dip.

When I was growing up, my grandmother always had a bowl of dip in the fridge and a stash of flavor packets in the pantry to make more.

Those little flavor packets aren't available in my pueblito, so I was often left with el antojo (the craving).  Never did it occur to me that I could make a flavorful dip without one of those little flavor packets.  But that all changed when I saw this recipe for onion dip on the King Arthur Flour blog.

A super easy recipe, with ingredients I usually have on hand.  I had to make a couple of changes, like substituting Mexican Crema for the sour cream.  And I left out a few other minor ingredients, like mayonnaise and Worcestershire sauce.  But the end result was absolutely delicious and a recipe that the entire family, including my in-laws, has come to love.

This Homemade Onion Dip is great with chips, crackers, raw veggies and even french fries.  But it also makes a great spread for sandwiches or burgers. 

Homemade Onion Dip
(slightly adapted from King Arthur Flour)

Ingredients:

• 6 oz. cream cheese, softened
• 1 cup Mexican crema 
• 1 large onion
• 2 cloves garlic, minced
• 1/2 cup water or chicken broth

Directions:
Chop the onion. 

Heat 1 tablespoon of olive oil in a medium skillet over medium heat.  Add the onion and garlic and sauté until light golden brown.  Carefully pour in the water.  Let the onion mixture simmer until all of the liquid has absorbed.  Remove from heat and let cool slightly.

In a medium mixing bowl, combine the cream cheese and Mexican crema with an electric mixer.

Stir in the cooled onion mixture; season with salt.

Serve with potato chips or crackers.  Enjoy!!!

Homemade Onion Dip

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Nopales con Queso

Hubby cutting Nopales at El Rancho

Thanks to the rains this summer, we have an endless supply of nopales (cactus paddles), whether it be from the vendors who knock on my door each morning or the nopales that are just ripe for the picking at El Rancho. 

As I've explained before, Nopales are an important part of the Mexican diet.   Nopales are very versatile and are a delicious addition to any dish.  Some of the more tradtional ways to enjoy Nopales is in Ensalada de Nopales or in Moles and Chilitos.

But to me, there is nothing better than Nopales Asados (Grilled Cactus), roasted outside on the grill or inside on top of a comal.  I could eat them like potato chips!  Without the guilt!!!  Nopales are loaded with vitamins and minerals and they help reduce cholesterol and blood sugar levels.  Top Nopales Asados with a little melted cheese and you are really in for a treat! 

Nopales Asados con Queso Fresco
(Roasted/Grilled Nopales with Queso Fresco)

Ingredients:

• Fresh Nopales (Cactus Paddles)
• Queso Fresco (Asadero, Adobera and/or Oaxaca cheese also works well) 

Directions:
Heat a comal or griddle over medium heat.  Roast the nopales on the griddle for about 5 minutes. 

Turn the nopales over and season with salt.

Top each nopal with a slice or two of Queso Fresco and continue for another 5 minutes or until the cheese has melted.

Serve plain or with your favorite salsa or inside of a corn tortilla for a delicious Quesadilla de Nopal.  Enjoy!!!

01 August 2011

Nopales con Queso

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Breaded & Stuffed Flor de Calabaza

What do you do when a man suddenly gives you flowers?

A beautiful bunch of brightly colored flowers?

Okay, much more than a bunch.  More like a 1-pound bag of these delicate beauties.

Cook them, of course!

These gorgeous flowers are called Flor de Calabaza (Squash Blossoms).  They are part of the zucchini plant.  And they are totally edible!  (Not to mention absolutely delicious!)

Flor de Calabaza can be used in a number of dishes, including soup, quesadillas and even stir-fry.  But my favorite way to eat Flor de Calabaza is breaded and stuffed with cheese.  Lightly crisp and golden on the outside, filled with yummy melted cheese on the inside.  (Sigh!) 


Breaded & Stuffed Flor de Calabaza 

Ingredients:

• 1 pound fresh squash blossoms
• 2 cups dry bread crumbs (plain or flavored)
• 3 eggs
• 6 to 8 oz. Manchego, Chihuahua or Asadero cheese

Directions:
Clean the squash blossoms with a moist paper towel to remove any dirt.  If you rinse the squash blossoms in water, you could end up with droopy flowers that just don't look all that pretty.  Remove the stamen from the inside of the squash blossom. 

Place the bread crumbs in a wide bowl.  Season with seasoning salt and pepper; set aside.

Slice the cheese into 3-inch sticks. (About a 1/2-inch wide.)  

Place a cheese stick inside of each squash blossom.  Fold the ends over the cheese and secure with a toothpick.  An important point to remember when working with flor de calabaza is that the cheese is heavier than the flower.  So do not lift the flowers from the stem to transfer them to the egg, bread crumbs and skillet.

Dip the squash blossoms in the beaten eggs.  (If you didn't secure the ends of the squash blossom in the previous step, you can twist the now moistened ends together to ensure that the cheese stays in it's place.) 

Roll the squash blossoms in bread crumbs until completely coated. 

Always the rebel...No toothpicks! :P

Heat 1/2 cup of vegetable oil in a medium skillet over medium heat.  Carefully lay the stuffed squash blossoms in the skillet.  Fry the flor de calabaza until golden brown on both sides.  Transfer to a heat-proof plate lined with paper towels to drain excess oil.  Remove the toothpicks before serving. 

Serve with your favorite salsa. 

Enjoy!!!

Yum!

*Important note: Squash blossoms are very delicate and don't store well in the refrigerator.  It's best to use your Flor de Calabaza within a day or 2 of purchase.

13 July 2011

Breaded & Stuffed Flor de Calabaza

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