Poblano Chiles stuffed with Picadillo

Poblano Chiles stuffed with Picadillo


Picadillo is a spiced meat filling made with fruit and usually nuts. It can be used for chile rellenos, empanadas, and other specialty Mexican dishes.

16 poblano chiles, roasted, seeded, and deveined
all-purpose flour
5 eggs separated
corn oil or lard
3 lbs. ground pork
1 large white onion, halved
3 garlic cloves, chopped
6 Tablespoons lard or oil
1 small onion, finely chopped
2 zucchini, finely chopped
1 lb. tomatoes, seeded, chopped
1 cup cabbage, shredded
3/4 cup blanched almonds, chopped
1/2 cup raisins
Tomato broth ( see recipe )





Prepare chiles: Char chiles on an open flame or under a broiler. Place in a plastic bag, seal and let chiles steam for about 10 – 15 minutes. Remove chiles from bag, carefully peel off skin using the back of a spoon. Avoid running under water to remove the skins as you will also remove the nice tasty charred bits. Make a lengthwise slit in the chile, remove the seed cluster with a knife being careful to leave the stem intact. Clean out the seeds and membrane, place the prepared poblanos on a cookie sheet, and place in the freezer while making the filling. They are easier to fill and batter when cold.

Prepare Picadillo: Cook the pork with the onion halves, garlic and salt and pepper to taste for about twenty minutes. Drain off liquid and remove onion. Heat the oil or lard in another saute pan. Add the onion, carrots, and zucchini and cook until onion is transparent. Add the tomato, cabbage, almonds, raisins and pork. season with salt and pepper to taste. Simmer for about twenty minutes until the mixture has thickened and the tomato is cooked through.

Stuff Chiles: Stuff the chiles with the picadillo filling, then dust with flour. Beat the 5 egg whites until stiff. Beat the yolks lightly with a pinch of salt and gently fold into the whites to make a batter. Dip the chiles into the batter and fry in very hot oil until golden. Drain on paper. Serve with tomato broth.*

serves eight

Read more: http://www.cooking-with-us.com/poblanochilesstuffedwithpicadillo.php#ixzz2C51J2CUK

Festive Mexican Flag Rice

Festive Mexican Flag Rice



A colorful display of green, red, and white rice is a perfect patriotic side dish. Each rice represents one color of the Mexican flag.




Mexican Flag Rice

Green Rice / Arroz Verde

This deliciously creamy rice derives its green color from fresh cilantro and spinach.

1/2 cup cilantro, chopped
1 cup chopped spinach
1 serrano chile, chopped
2 cups chicken broth
½ cup milk
1 teaspoon salt
3 tablespoon corn oil or vegetable oil
1 ½ cups long grain rice
1/4 cup minced onion
2 cloves garlic chopped


Directions:


Soak the rice in very hot water for 15 minutes. Drain, rinse in cold water, and drain again thoroughly.

Place the spinach, cilantro, chile and broth in a blender and blend until the vegetables are pureed. Add milk and salt, blend again.

Sauté the rice in hot oil for about a minute or so, add onion and garlic and cook another minute stirring constantly until the rice sounds like sand as it is stirred.

Add contents of blender, stir well, turn heat to high and bring to boil. Cover pan and lower heat to low simmer and continue to cook for approx. 20 min. Remove from heat; allow rice to steam covered for 10 min. Gently stir the rice and ENJOY!

Makes 4 cups

White Rice / Arroz Blanco
1 cup long grain white rice
3 tablespoons vegetable oil
½ small white onion, minced
2 cloves garlic, minced
1 celery stalk, chopped fine
Juice of half a lime
2 cups chicken stock



Soak the rice in hot water for 15 minutes. Drain, rinse, and drain again. Pat the rice dry with a paper towel. Sauté the rice in hot oil for about a minute, or until translucent, add the onion and garlic and continue to stir and sauté for another minute or so. Add the celery, lime juice and chicken broth, bring to a boil and cover pan. Lower the heat and simmer until all the liquid is absorbed and the rice is tender, approx. 20 minutes.
Serves 4

Read more: http://www.cooking-with-us.com/festivemexicanflagrice.php#ixzz2C514suCR

Seafood Enchiladas baked with our tasty homemade Enchilada sauce

 

Seafood Enchiladas baked with our tasty homemade Enchilada sauce




Our recipe features fresh seafood, any favorite combination will do; scallops, shrimp, crab, or a mild whitefish, like halibut or rockfish. Try our version of red chile enchilada sauce for this dish or, if you really must, use canned or prepared sauce.




Seafood Enchilada / Enchilada Mariscos

Spring 2011 021 Pairing the best of two worlds……Baja’s abundance of seafood with the homey “peasant food” of the interior regions of Mexico.

12 corn tortillas, day old 2 cups, red chile enchilada sauce
¼ cup butter
¼ cup flour
1 cup of poaching broth from scallops, white fish, or crab
1 small onion finely chopped
1 garlic clove, minced
16 oz. poached seafood, chunked
3 pitted green olives, chopped
2 roma tomatoes, seeded and diced
1 cup combined chile poblano and sweet red peppers, roasted, peeled, chopped
Salt and pepper to taste
1 cup queso manchego cheese or Monterey jack cheese, grated or cubed
1/2 cup Mexican queso cotijo or Mexican hard cheese, crumbled
1/4 cup chopped cilantro for garnish




Prepare filling:

Read more: http://www.cooking-with-us.com/seafoodenchiladasbakedwithourtastyhomemadeenchiladasauce.php#ixzz2C50rNUQr

 

Enchiladas Verdes

Making homemade Enchiladas is a bit of work, so make a big batch and freeze an extra pan for dinner on a busy night. Makes a quick and easy supper/dinner recipe idea for the whole family. Also try the Festive Mexican Flag Rice


1. lightly fry the tortillas before dipping them in the hot prepared sauce.
2. Use day old slightly dry corn tortillas, not flour tortillas
3. Bake for 15 minutes, lightly covered, in a 350 degree oven just until cheese melts.



In Spanish, enchiladas are literally tortillas enhanced with chile sauce; in enchilada suiza, often called enchilada verde, the green sauce is made with tomatillos. This Swiss version of the Mexican classic is a creamy variation introduced in the 50?s.

Ingredients:

1 lb. tomatillos, husked and washed
2-3 serrano peppers, seeded, deveined
3 garlic cloves, chopped
1 medium white onion, chopped
2 Tablespoons cilantro, rough chopped
2 Tablespoons vegetable oil for frying
1.5 cups chicken stock ½ cup Mexican crema or heavy whipping cream, whipped into soft peaks
2 cups cooked chicken, shredded
1 cup melting cheese, ( Chihuahua, panela, or jack), chunked
1/3 cup aged Mexican cheese ( queso anejo, queso cotijo ), crumbled
1 dozen corn tortillas, day old and dry

Read more: http://www.cooking-with-us.com/enchiladasverdes.php#ixzz2C50MHVaz

Fish Tacos with Lime-Cilantro Crema:

 

Looking for something new and different for supper then try this fish taco recipe out and sww what you think. To return to te Kids Recipes or to view the Site Map also stop on by our Online Store and get  some great deals for your home inside and out.



Fish Tacos with Lime-Cilantro Crema:


YIELD: 4 servings (serving size: 2 tacos)

Ingredients:

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt 1 garlic clove, minced



Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage




Preparation:


Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Read more: http://www.cooking-with-us.com/fishtacoswithlime-cilantrocrema.php#ixzz2Bz6yDt89

5 Immunity-Boosting Foods & Nutrients

Find out which foods and nutrients bolster your immune system.

The much-dreaded cold and flu season is upon us. How can you bolster your defenses against the germs lurking in the common areas in your office, the mall where you do your holiday shopping and the rest stops you encounter in your holiday travels? Include these 5 immunity boosters in your diet, plus make sure to wash your hands, take a multi-vitamin and try to get enough sleep too.
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Easy Chicken Supreme

Try this quick and easy chicken supreme the next time your looing for a simple and delicious supper idea thats easy to make for a quick and easy supper.

Vidalia/Sweet Onion Chicken Breast Casserole ..

.Simple to make , comfort food. The chicken stays very mois and tender..Recipe below the video !!
 
 
Easy Chicken Supreme

Ingredients

4 boneless chicken breasts
4 slices swiss cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 (6 ounce) box Stove Top stuffing mix, prepared


Directions

Prepare stuffing as directed.
Spray a 13x9x2 pan, or casserole dish with non-stick spray.
Place breasts in pan.
Place 1 slice of cheese over top of each breast.
Spread soup undiluted over top of cheese.
Layer stuffing over soup.
Bake at 350 degrees for 1 hour (40 mins covered with foil - 20 mins uncovered)

Read more: http://www.cooking-with-us.com/easychickensupreme.php#ixzz2BavXXJAN