Tag Archives: Mexican

Enchilada with South of the Border Spaghetti Squash Filling

Standard

ss enchiladas 1ss plated enchiladas

South of the Border Stuffed Spaghetti Squash Left Over or just plain made stuffing for delicious Enchiladas

Maybe you don’t want a stuffed squash and have just made the stuffing and/or maybe you have served the stuffed squash and have some left over stuffing—so here is a delicious enchilada recipe using this stuffing:

Ingredients:

  1. 1 package of hand made thick styled corn tortillas (soft and flexible)—room temp
  2. 1 10-oz. can of medium (or hot if you like) enchilada sauce
  3. 1 C (or more) of shredded Mexican Styled Cheese
  4. 1 C (or more) sour cream

Directions:

  1. Pre-heat the oven to 350F.
  2. Oil an oven proof dish (the right size for however many enchiladas you will be making.)
  3. Spread a generous amount of the enchilada sauce on each side of the tortillas before filling them.
  4. Then, fill each tortilla with the cooked spaghetti squash filling, top with a tsp. of sour cream, some more cheese, roll carefully and place rolled side down in your dish.
  5. Do these with as much filling as you have to fill the tortillas.
  6. When your oven proof dish is filled, top the tortillas with more sour cream and cheese.
  7. Bake this dish uncovered in the pre-heated oven for at least 30 minutes but NOT till the enchiladas are dried out so watch carefully.
  8. Serve with a side of chopped green cabbage that has been mixed with white wine vinegar and salt (no oil) and topped with some avocado slices.

Once again, the recipe for the Filled South of the Border Spaghetti Squash

Ingredients:

  1. 1 medium spaghetti squash, halved lengthwise and seeded (save those seeds to roast in your oven. So yummy.)
  2. 2 Tsp. olive oil
  3. 1 chopped yellow onion
  4. 1 yellow (red or orange is OK as well) pepper, seeded and chopped
  5. 2 garlic cloves-chopped
  6. One 15-oz. can black beans, rinsed in a colander with water
  7. 1/2 C. corn (I used fresh, but frozen or rinsed canned is OK as well)
  8. 1/3 to 1/2 C. chopped cilantro
  9. 1 Tblsp. lime juice
  10. 6 Tblsp. medium enchilada sauce (or more if you wish—taste it first)
  11. 1/4 to 1/2 C. chunky salsa sauce
  12. 1 tsp. salt
  13. 3/4 to 1 C. of rough shredded 4 blend Mexican cheese (or something similar)
  14. Avocado slices for top garnish (optional)
  15. Sour Cream for top garnish (optional)
  16. Corn Tortilla’s for accompaniment

Instructions:

  1. Pre-heat oven to 375. In an oven proof dish, pour 1 C. of water in the dish and place your squash halves, flesh side down, in it. Place the dish in your pre-heated oven for about 35 minutes or until a sharp knife can pierce the skin easily. Take out of oven and let the squash cool for a little bit before you rake it with a fork to remove the strands—but careful, leave the shell in tack for the stuffing. Place the squash back in your dish (which now has no water) because you will be placing the stuffing in the squash and back into the oven for a bit. Turn the oven down to 350.
  2. I used my food processor to pulse quickly into chopped pieces the items listed in #3 through #5.
  3. In a large pot, over medium heat, place the olive oil and when heated, stir in the items #3 through #5 till softened and glistening (about 5 minutes). Then add the ingredients #6 through #12 and cook till well melded for about 2 minutes more.
  4. Place the stuffing you have just created in your shells and sprinkle each with the cheese.
  5. Place your dish back in the 350F oven for about 20 minutes.
  6. Voila—delicious. If you wish to garnish with the avocado slices and sour cream go ahead and do this now. And of course, some nice warm corn tortillas make for a wonderful accompaniment. As well, I’ve noticed that these two spaghetti squash recipes I have made taste even better the next day.

ss enchiladas 1 ss plated enchiladas

Advertisements

South of the Border Stuffed Spaghetti Squash

Standard

 

 

 

close up 1 south of the border 1 very close up

South of the Border Stuffed Spaghetti Squash

Here’s another yummy spaghetti squash dish that is easy to make and healthy to eat. It’s a vegetarian dish and I hope that you will like it as much as I have.

Ingredients:

  1. 1 medium spaghetti squash, halved lengthwise and seeded (save those seeds to roast in your oven. So yummy.)
  2. 2 Tsp. olive oil
  3. 1 chopped yellow onion
  4. 1 yellow (red or orange is OK as well) pepper, seeded and chopped
  5. 2 garlic cloves-chopped
  6. One 15-oz. can black beans, rinsed in a colander with water
  7. 1/2 C. corn (I used fresh, but frozen or rinsed canned is OK as well)
  8. 1/3 to 1/2 C. chopped cilantro
  9. 1 Tblsp. lime juice
  10. 6 Tblsp. medium enchilada sauce (or more if you wish—taste it first)
  11. 1/4 to 1/2 C. chunky salsa sauce
  12. 1 tsp. salt
  13. 3/4 to 1 C. of rough shredded 4 blend Mexican cheese (or something similar)
  14. Avocado slices for top garnish (optional)
  15. Sour Cream for top garnish (optional)
  16. Corn Tortilla’s for accompaniment

 

Instructions:

  1. Pre-heat oven to 375. In an oven proof dish, pour 1 C. of water in the dish and place your squash halves, flesh side down, in it. Place the dish in your pre-heated oven for about 35 minutes or until a sharp knife can pierce the skin easily. Take out of oven and let the squash cool for a little bit before you rake it with a fork to remove the strands—but careful, leave the shell in tack for the stuffing. Place the squash back in your dish(which now has no water) because you will be placing the stuffing in the squash and back into the oven for a bit. Turn the oven down to 350.
  2. I used my food processor to pulse quickly into chopped pieces the items listed in #3 through #5.
  3. In a large pot, over medium heat, place the olive oil and when heated, stir in the items #3 through #5 till softened and glistening (about 5 minutes). Then add the ingredients #6 through #12 and cook till well melded for about 2 minutes more.
  4. Place the stuffing you have just created in your shells and sprinkle each with the cheese.
  5. Place your dish back in the 350F oven for about 20 minutes.
  6. Voila—delicious. If you wish to garnish with the avocado slices and sour cream go ahead and do this now. And of course, some nice warm corn tortillas make for a wonderful accompaniment. As well, I’ve noticed that these two spaghetti squash recipes I have made taste even better the next day.

Huevos en Avocados

Standard

Huevos en Avocados

avocados y huevos Up To You To Determine The Amounts To Serve

Well priced avocados still are bountiful at Atkinsons’.  They are a nice large size and delicious tasting so here’s another easy and yummy recipe for anytime really—but of course perfect for breakfast.  I serve this with warm tortillas, but a crusty baguette or toasted English muffin would also make a nice accompaniment.

Ingredients:

  1.  Avocados— as many as you wish
  2. Eggs—as many as you wish
  3. Diced cooked ham or bacon (of you can fry the bacon stove top while your dish is in the oven and sprinkle the bits over the avocados when they are done) (optional)
  4. Chopped green onions—the whole thing
  5. Fresh cracked black pepper (optional)
  6. Paprika and/or Chili powder (optional)
  7. Mexican shredded cheese (optional)
  8. Salsa (optional)

Directions:

  1. Pre-heat oven to 425
  2. Line your desired baking dish that you will be using with aluminum foil.
  3. Cut the avocados in half, length wise.  If there is not enough of a dip in the avocado to hold an egg, take some of the flesh out so that you’ll have a nice dip.
  4. Place the avocados in the dish and place a cracked egg in each.  Some of the white may run over, but that’s OK.
  5. Top the avocado and the inserted egg with your options listed in the ingredients. You might think of even more options, such as sour cream, etc.
  6. Place the dish in the oven for 20 minutes.  You can see if you like the results at 15 minutes, but mine is perfect in 20 minutes.

Buen appétit!!!!

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Garlic Shrimp–3 different ways

Standard

Garlic Shrimp (3 different ways) for an appetiser or for a light mealgarlic shrimp

Serves 4

Well, I love shrimp and I love garlic so you know what I think of these simple, delicious and lovely to look at dishes.  If you like the two ingredients I just mentioned,  don’t wait to create these easy ecstasies; they can suffice as hors d’oeuvres or as a luncheon or supper dish.  Easy and good–I aim to please.

Ingredients:

  1. 1/4 C. Olive Oil or more (Make sure that the olive oil covers the pan bottom. DON’T SKIMP!)
  2. 4 large garlic cloves, finely minced
  3. 1 Tsp. red pepper flakes
  4. 1 to 1 ½ Lb. medium shrimp, peeled, deveined and unfrozen (I do not buy the ready to cook type of shrimp because for my taste, the uncooked shrimp is so superior and it’s a breeze to handle).
  5. 2 Tblsp. lemon juice
  6. 2 Tblsp. dry sherry (I used white vermouth because I didn’t have dry sherry.  White wine would be OK as well.  I hear that even white vinegar or rice wine will do but I haven’t tried that for this recipe).
  7. 1 Tsp. paprika
  8. Chopped Italian parsley for garnish and lemon wedges as well
  9. Crusty sliced French bread or white rice to go with this dish

Directions:

  1. In a sauté pan or a large deep skillet, over medium heat, heat the olive oil.  Add the garlic and red pepper flakes and sauté until the garlic turns golden (about one minute).
  2. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika.  Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly (about 3-4 minutes).
  3. Season to taste with S&P and sprinkle with parsley.
  4. Serve hot over white rice or even Spanish styled rice or sided with sliced crusty French bread.  Left-over’s? Place in frig. and reheat slightly in the micro the next day.  They’ll still be good.

Variation to the above recipe:

  1. Chop roughly the peel of one orange and add it when you sauté the garlic and red pepper.
  2. Substitute the lemon juice with the juice of your one orange.
  3. 1 Tsp. of ground cumin can be added to the paprika if you wish or you can delete both of these spices totally.
  4. Substitute chopped cilantro for the Italian Parsley.
  5. Serve this with warm corn tortillas or over Mexican rice or with sliced crusty French bread.

Very Lastly:

If you wish you can easily make a broiled shrimp scampi from both of the above recipes:

Directions:

  1. Preheat the broiler
  2. Make sure your pan that you are using stove top will be broiler proof and will fit on the oven rack correctly as near to the broiler as possible. Turn the fan on.
  3. Where the directions say to add the shrimp etc., do so but very quickly so as be able to stir everything to blend well—- once again quickly.
  4. Immediately place the pan under the broiler
  5. Cook, shaking the pan once or twice and stirring if necessary, but generally leaving the shrimp undisturbed until they are pink all over and the mixture is bubbly.  This may take from 5 to 10 minutes depending on the heat of your broiler.
  6. Garnish and Serve IMMEDIATELY.

 

Oven Baked Cinnamon Sugar Tortilla Strips and South of the Border Berry Salsa

Standard

sugar cin. tortilla strips

Oven Baked Cinnamon Sugar Tortilla Strips and South of the Border Berry Salsa for appetizers

Serves 8

This is such an easy delectable tidbit to make as an accompaniment to a nice fruit dish or even just for a good nibble or as guest appetizers (and maybe even desert?).  I served it with a Mexican breakfast consisting of my Mexican Egg Casserole which I served with Peppered Corn Muffins and a beautiful bowl of freshly made Poached Pears with Cinnamon and Fennel.  Of course, kids will really go for these and probably you will too.  So beware—put them away before you or your family  eat them all.

Ingredients:

  1. 8 inch Corn or Flour Tortillas—at least eight—the fresher the tortilla the better
  2. 1/2 C. Sugar
  3. 1 Tsp. Cinnamon

Directions:

  1. Preheat oven to 375.
  2. Cut the tortillas with a pizza cutter or a serrated knife in 8 long strips.
  3. Mix the sugar and cinnamon together.  I put this mixture in an empty spice bottle that had a shaker top on it. I actually did not use all of this mixture.
  4. Arrange the wedges on a large cookie sheet lined with parchment paper and spray the strips with nonstick cooking spray (I used olive oil spray).
  5. Immediately sprinkle the wedges with the sugar/cinnamon mixture—as much or as little as you wish.
  6. Bake the wedges in a preheated 375 degree oven for 10-12 minutes or until lightly brown and crisp.
  7. Let them sit for a minute or so.  If you are not going to use them immediately, place them in a paper bag and seal till ready to serve.

This goes very nicely with another appetizer:

SOUTH OF THE BORDER BERRY SALSA

Combine 1 cup fresh blueberries, 1 cup fresh sliced strawberries, 1 cup fresh raspberries, 1 seeded and finely chopped yellow bell pepper and 1 seeded and minced jalapeño chili in a medium bowl; toss gently. Add 2 tablespoons each of finely chopped red onion, finely chopped green onion and finely chopped cilantro; toss lightly. Combine 1 tablespoon each of cider vinegar, olive oil, freshly squeezed lime juice, orange juice and honey in a small bowl; mix well. Drizzle vinegar mixture over berry mixture; toss to coat. Serve in a large bowl or in individual bowls with the tortilla chips mentioned above.   Makes 8- ½-cup servings.

Chili Relleno Casserole

Standard

chilli rellano casserole (7)

Chili Relleno Casserole

Serves 4

Ingredients:

4 eggs

2 or 3 Poblano Peppers (roasted, peeled, and seeded, and cut in halves or thirds long way)

2 Tblsp. flour

1/2 Tsp. Baking Powder

1 Tblsp. finely chopped cilantro

2 Tblsp. green enchilada sauce

1 to 1 1/2 C. mixture of shredded Mozzarella and shredded Mixed Mexican Cheese

For Accompaniment: corn tortillas, chopped tomatoes, salsa or Chipolata Sauce, chopped black olives for garnish along with sour cream and avocados or guacamole.

8 X 8 oven proof dish

Directions:

 

Preheat oven to 350 degrees

  1. Divide the 4 eggs— yolks in one small bowl and the whites in a larger bowl.
  2. Beat the egg yolks until frothy and light.  Add flour, baking powder, cilantro and

2 Tblsp.green enchilada sauce and beat some more.

  1. Beat the eggs whites until stiff.  Fold yolk mixture into the stiffened whites.
  2. Pam spray your 8X8 oven proof dish and layer in the following way:
  3. First layer half of your egg mixture
  4. Place the peppers on top
  5. Place the mixed cheese on top
  6. Place the remainder of the egg mixture
  7. Bake at 350 degrees for 25 minutes
  8. Remove from oven and check with knife or toothpick in the middle that the soufflé is done. Don’t let it get over done because then it’ll be dry. If you wish when it’s done, you can decorate the top with a combo of all or just one of the following: chopped tomatoes, chopped cilantro, sliced black olives; then let sit for 10 to 15 minutes.
  9. Serve with warm buttered corn tortillas and relishes such as more chopped tomatoes, salsa, chipolata sauce, sour cream and avocados or guacamole.

Hint: To roast Poblanos or other peppers, place over an open flame or in a pan under the broiler until they are very brown, almost burnt.  Place quickly in a sealed paper bag and let sit for about 20 minutes. That way the steam from the peppers will help remove the skin.  Then, with gloved hands, peel the skin off and de-seed.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Cheese Souffle With Corn and Jalapenos

Standard

Cheese Soufflé With Corn and Jalapenos

I was walking the Sun Valley Center of the Arts & Crafts Fest when I bumped into my dear friend Lois A., now living in Santa Barbara.  I had made her this dish when she had visited me at my bed and breakfast in Paso, CA. She reminded me how much she enjoyed this dish and that darn, she had lost the recipe.  So Lois, this is for you.  Welcome back to Sun Valley.  And Pat, for you and the other so kind “From My Table to Yours” readers, thank you so much for your on going praises for this column.

Now that our tasty locally grown Hagerman corn is for sale in great abundance in our markets, this is the perfect breakfast or brunch dish to enjoy.  Even for dinner it is good.  This recipe may sound a bit complicated, but it’s really not———so just go for it.

Ingredients:

2 medium onions, sliced

2 Tbls. unsalted butter

2 more Tblsp. unsalted butter melted

2 fresh jalapeno chilies cut into halves lengthwise, seeded and cut into strips

2 garlic cloves, minced

1 1/2 C. fresh corn kernels cut off the cob (2 1/2 to 3 ears will do)

S&P

10 oz. shredded Monterey Jack cheese

5 oz. shredded sharp Cheddar cheese

6 eggs, lightly beaten

1/2 C. milk

Directions:

Preheat oven to 350

Cook onions in 2 Tblsp. butter in an ovenproof skillet ( I use my large cast iron one) over low heat till tender but not brown. Stir in the jalapenos and garlic and cook for 2 minutes more—stirring continually. Add the corn, S&P to taste, and mix well.  Cook for about a minute more stirring as before. Spoon 2/3 of the corn mixture into a bowl and add the 2 melted tblsp. of butter in the 1/3 corn mixture left in the skillet.

Toss the Monterey Jack and Cheddar in a bowl.

(So now you have two side bowls: one with the cheese mixture and one with the 2/3’s corn mixture.)

Into the skillet start layering: 1/3 of the cheese mixture over the corn mixture; then spread with ½ the remaining corn mixture in the bowl; then spread with 1/2 of the remaining cheese mixture and top with the remaining corn mixture in the bowl.  Well, you get the idea.  Just make sure to layer and to leave some cheese for the very last topping.

Whisk the eggs, milk and a dash of S&P in another bowl until blended and pour over the prepared layers.

Sprinkle the top with the last of the remaining cheese mixture.

Bake in the cast iron skillet for 25 minutes or until puffed and brown.

Tie a pretty napkin around the skillet’s handle and serve hot or at room temp.

tortillas or focaccia make a nice accompaniment for this dish.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.