Thursday, November 27, 2008
Tuesday, November 25, 2008
Canola oil (or other cooking oil)
- Cut tortilla in half, then cut each half into thirds. It's usually safe to stack 5-7 of these to cut at a time.
- When tortillas are cut, pour Canola oil into pan and fry a few tortillas at a time. Add salt just after you put the tortillas in.
- Remove tortillas from oil when they turn a golden brown. Be careful because they all seem to turn at the same time and some can get burnt.
- Let chips drain well as they cool.
Serve with guacamole or another homemade salsa.
The quesadillas made in most Mexican homes are a little different. Most Mexicans use corn tortillas and a specific cheese- queso quesadilla. Most grocery stores sell both items.
- Microwave a stack of tortillas for about 2 minutes or longer to make tortillas easy to fold. Be careful with steaming tortillas.
- Cut cheese into small pieces and place desired amount on on side of tortilla.
- Fold tortilla in half over cheese. If the tortilla crumbs along the crease, it needs to be microwaved longer. If the tortilla folds well but doesn't remain closed, use a toothpick to hold it closed while it cooks.
- The Mexican woman that taught me how to make these fried them in a skillet. I usually bake mine now so they won't be so greasy. If you decide to fry them, use a little oil and do a few at a time. Watch out for cheese that oozes into the oil.
- To bake them, spray cookie sheet with cooking spray. Place quesadillas on cookie sheet and spray lightly with cooking spray.
- Bake quesadillas at 350 degrees until lightly brown and crispy.
You can also add chicken or beef to the quesadillas.
These are great with a salsa, especially guacamole.
long grain white rice
sweetened condensed milk
- Boil 1-2 cups of rice (depending on how many people you plan to serve) in sauce pan. Keep heat medium to low once the rice boils because it will stick easily.
- When rice is tender, add a can of sweetened condensed milk. Lower the heat.
- Stir in desired amount of ground cinnamon.
- Use whole milk to thin the rice to the consistency you desire.
This is fairly easy to take somewhere if you have a crock pot. Keep the pot on its lowest setting and add milk and ground cinnamon as needed so the rice doesn't get too thick.
Sunday, November 16, 2008
I love the squeeze bottle version because I don't get it all over me and I can use as much as I need and store the rest in the fridge.
I've seen it at local Kroger and Food City stores. It is also available at Mexgrocer.com.
Tuesday, November 11, 2008
This is what I found in his kennel the next time I went outside. Tiger doesn't normally destroy things like this. That's Sofia's job. It's a good thing Tiger is a fur ball because I won't be buying him another bed at Target for quite a while.
I think Tiger and Sofia left those rules out of new dog orientation when they met their new cousin Cholo. Cholo must have been an inside dog before he met me. As soon as he gets in the house, which is rare, he heads straight for the couch. He lays down in the middle of the couch and takes up the best space in front of the television.
I found Cholo asleep in a deck chair on his first day with me.
Monday, November 10, 2008
Cholo is named after the song, Lean Like a Cholo, because of this weird limp he's got.
Problem is, those hunter instincts have been going strong from the beginning. At nine months now, she has already engaged with a doe, almost engaged with a neighborhood cat, and tonight she chased a neighbor's baby goat around its yard (she's bigger than the baby goat). Plus she ate her first bite of deer meat last night, so I'm worried about what the rest of the winter holds for my little hunter.
For every cup of dry rice you use, you will need two cups of water to cook it in. It is very important to measure the rice out in the same thing you will use to measure the water. I use the small tumblers that come in Wedding Oats oatmeal.
package of long grain white rice
chicken bullion cubes
Roma tomatoes (I can tomatoes in the summer to make this a little easier. I have used canned tomato sauce from the store, but it isn't as good as fresh tomatoes.)
frozen mixed vegetables, if desired
Use a cup to measure out the amount of rice you desire. (I always use two cups of rice.) As you measure the rice out, place it in a bowl or medium sized container. Cover the rice with very hot tap water. Let the rice soak while you prepare the salsa.
Into the blender put: 1-2 cloves of garlic, 1/4 onion, 2 cubes of chicken bullion (1 cube per cup of dry rice), and tomatoes. Add a very small amount of water if necessary. Blend well.
Drain water from rice. In deep skillet or pot, pour about a cup of canola oil. Place rice in pot and cook on medium high. Stir well frequently so rice doesn't stick and it browns evenly. When rice is golden, drain excess oil. Pour mixture from blender into pan and add water according to amount of dry rice used. (2 cups dry rice= 4 cups water) You can also add frozen mixed vegetables if desired.
Cook on medium-low unil rice is tender.
The salsa makes this dish. You might need to play around with it a little to get it just the way you like it. You can find both chiles at local grocery stores, Hispanic stores, and WalMart.
chile guajillo - This adds a flavor to the salsa.
chile de arbol- This adds spice to the salsa.
In a small sauce pan, add 5-6 guajillo peppers and 2-3 chiles de arbol. It is better to start with fewer chiles de arbol the first time you make it. Add water and boil until chiles are large and soft.
In blender, mix 1-2 cloves of garlic, 1/4 to 1/3 an onion, tomatoes, and chiles. If the sauce is too thick, add a few spoonfuls of the water you boiled the chiles in. Add salt.