#42 Chiles Rellenos

It's about time I share a Mexican dish on the blog and this one is a winner. You may not want to judge this meal based on the poor pictures I took or the poor presentation on the plate, because it really is a winner despite its appearance. I once learned how to make this recipe from a dear Mexican woman, though had yet to try it on my own until this month. It is a bit timely in the preparation, but I think it's worth it. So best of luck and enjoy the spice!

Chiles Rellenos (Stuffed Chiles)

Ingredients:

4 fresh poblano chile peppers

1/2 pound ground beef

1 onion, chopped

1 clove garlic, chopped

salt and pepper to taste

3 eggs, separated

1 cup shredded cheese (mozzarella if you like)

2 tomatoes, chopped

1/2 cup all-purpose flour

1 cup oil

Directions:

1. Place whole peppers over an open flame (gas burner) or under the broiler. Roast, while turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel off easily. (This step is time-consuming and seems weird to be intentionally burning the peppers - but it's a must!)

2. While the peppers are sweating, cook the ground beef in a skillet over medium-high heat. When the beef if fully cooked, add the onion, garlic and tomato. Cook for a few more minutes and finish by seasoning with salt and pepper.

3. Remove the peppers form the bag and peel off the burnt skin. Run peppers until cool running water to rinse away burnt pieces. (This is hard, but try not to break the pepper). After getting the peel off, make a small vertical slit in the side of the peppers and remove the seeds and veins.

4. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the pepper with shredded cheese. Close the slits and try to fasten with toothpicks.

5. Whip egg whites in a large glass or metal bowl until thick and fluffly. Add the egg yolks and whip for a minute to blend in.

6. Heat 1/4 inch of oil in a large skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour and then dip them in the egg so they are fully covered. Carefully place in the hot oil and fry on both sides until golden brown.

7. Drain on paper towels and serve warm. (Goes well with rice and beans!)

Buen Provecho!

#41 Peruvian Ceviche

As a teacher, I'm always encouraging my students to take turns sharing their ideas and listening to others. It's somewhat the same taking turns in the kitchen. Though Peruvian Ceviche is Walter's favorite dish and his specialty, I decided to take on the challenge while visiting my friend in San Diego. So here you go, my attempt at Peruvian Ceviche!

Peruvian Ceviche

Ingredients:

2 potatoes

2 ears of corn

1 red onion cut into thin strips

1 cup fresh lime juice

1 - 2 stalks of celery

1/4 cup lightly packed cilantro leaves

1 pinch ground cumin

1 clove garlic, minced

1 habanero pepper, seeded and minced

Salt and freshly ground pepper to taste

1 pound fresh tilapia, cut into 1/2 inch pieces

Romaine Lettuce Strips

Directions:

1. Place the potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Also boil the corn until it is finished and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.

2. Meanwhile, place the lime juice, celery, cilantro and cumin into a glass bowl to soak. Stir in garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia.

3. Set aside to marinate for an hour, stirring occasionally. The fish is done once it turns firm and opaque.

4. To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls/plates with lettuce and spoon the ceviche onto the lettuce leaves. Serve with ears of corn as well.

Buen Provecho!

#40 Cinnamon Rolls

Yum! Never having attempted to make my own cinnamon rolls, I was pleasantly and sweetly surprised by these treats. I look forward to making these for years to come as people visit or need a breakfast dish to share. Delicious!

Cinnamon Rolls

Ingredients:

3/4 cup milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25oz) package instant yeast

1/4 cup white sugar

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tbsp. ground cinnamon

1/2 cup margarine, softened

1/2 cups raisins

Directions:

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small mix, together brown sugar, cinnamon and softened margarine.

4. Roll out dough into a 12 x 9 inch rectangle. Spread dough with margarine and sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 or more equal size rolls and place into a 9x13 baking pan. Cover and rise until doubled (at least 30 minutes - I did it overnight and it was phenomenal!).

5. Preheat oven to 375 degrees F (190 degrees C) and bake for 20 minutes or until browned. Serve warm.

Buen Provecho!

#39 Chicken Pot Roast

When I hear the words "Pot Roast", I can't help but think of a Sunday afternoon meal back home. And this is exactly what this meal turned into....a lazy Sunday afternoon lacking a plan. Turns out, chicken pot roast in my new roaster pan was pretty tasty.

Chicken Pot Roast

Ingredients:

4 potatoes, peeled and chopped

1 large onion, thinly sliced

2 carrots, peeled and chopped

1 tomato, chopped

1/2 cup mushrooms

1/2 cup white wine

1/3 cup Soy Sauce

3 tbsp olive oil

2 tbsp red wine vinegar

2 cloves garlic, pressed

4 bay leaves

1 tsp dried oregano leaves, crumbled

1 tsp dried rosemary, crushed

3/4 tsp. pepper

1 tsp. paprika

4 chicken breasts, sliced

Directions:

1. Place all vegetables and chicken in the roaster pan. Cover with soy sauce, olive oil, vinegar, wine and spices. Stir until evenly coated.

2. Roast in oven at 375 degrees F for about 1 hour or until fully cooked. Remove from oven and let cool before serving.

Buen Provecho!