A nice harvest for a drought. It's time to make Cooked Salsa

                                      Cooked Salsa-finally!
It's been a tough year for gardeners, not to mention farmers. The government declared 90% of Illinois corn crops were lost. We use a well for our water, so we have to be very conservative, only watering the garden once a week. But my husband harvested a nice batch today. If you want to make this hotter, add 2 cayenne, if you want it very hot, add a habenero.

It looks like I can finally make some salsa. The main reason I garden! I love both the cooked and un-cooked versions.( Pauls perfect salsa cruda)

                                                An Okra flower.

Ingredients:
1tsp. oil
 1cup diced tomatoes (I prefer romas but any tomato will work)
1 bell pepper-diced
2 jalapenos- minced
1 small onion diced
1tsp. minced garlic
1tsp. white vinegar
1/4tsp. salt
1/4tsp.sugar
1/2tsp. chopped cilantro (dried is fine too)

Preparation:
I prefer to puree the sauce after cooking, but you can puree first, if you like.
Heat the oil in a sauce pan.
Add all other ingredients and cook until most of the moisture has evaporated.
Puree in a blender, I like to leave it a little chunky, for texture.
Allow to cool. I think this tastes best at room temp. Use as a serving sauce or serve with tortilla chips. This makes 2/3cup.

Simple Enchiladas

                                                  Enchiladas

The nice thing about enchiladas is that you can bake or microwave them.
Just roll one or two on a dinner plate, top with a little sauce and cheese, then toss them in the microwave until the cheese melts. This makes 10

Ingredients:

For the Taco meat:
1-1/2lbs. ground chuck
2 envelopes taco seasoning (I like Taco Bell brand)
1 cup water

You'll also need:
1 package small flour tortillas ( I like Azteca brand)
1-28oz. can enchilada sauce
8oz. shredded cheddar or cheddar-jack cheese

Preparation:
Preheat the oven to 375*
Brown the beef. Drain the pan drippings and return the beef to the pan.
Add the seasoning and water. Simmer until most of the water has evaporated.
Dump the beef into a colander (over a bowl), and allow it to drain for a few minutes.
Fill the tortillas with the taco meat, roll them, then place them in a 13x9x2 baking pan.
Pour the enchilada sauce over the rolled tortillas.
Top with the shredded cheese, then bake until the cheese melts. Serve hot.

Then top with cheese and bake until the cheese melts. I doubled the recipe here, and baked it in a half sheet pan.

    Here's one I microwaved on a saucer. It looks and tastes exactly the same.

Mexican Apple Pie

                                              Mexican Apple Pie
 
If I want Tex-Mex, I always want Taco Gringo, It's a local chain that serves simple, fast, cheap, addictive food. It's been around, at least, since I was a teenager.  I crave their Super Sancho, not to mention the Super Salad and the best Enchiladas I have ever eaten. They have a dessert called Mexican Apple Pie, that of course, I had to try and duplicate. It's served like nachos. You could use canned apple pie filling, but I always thought that stuff was way too sweet. Here is my version.

Ingredients:

For the cinnamon chips:
1package small flour tortillas-cut into wedges
4Tbl. sugar
1tsp. cinnamon
oil for frying

For the apple filling:
5 tart apples-peeled and diced- I prefer Jonathon
2Tbl. sugar
1/2tsp. cinnamon
1/4cup water

You'll also need:
4oz. shredded cheddar or cheddar-jack cheese
more cinnamon for sprinkling

Preparation:
In a large sauce pan, combine the apples, water, cinnamon and sugar, cook until the apples are soft, and the moisture has evaporated. About 15 minutes. Set aside to cool.

For the chips. Mix together cinnamon and sugar.
I keep a large old spice container full of cinnamon and sugar mixture, for these and cinnamon toast.
Fry the wedges until lightly browned, less than a minute.
Sprinkle with the cinnamon mixture, or toss them in a bowl of the cinnamon mixture while they are still warm.
Spread the chips in a baking pan or 2 pie pans. (one that you plan to serve it in)
Spoon the apple filling, evenly over the chips.
Top with the shredded cheese, and sprinkle with a little more cinnamon.
Bake at 375* until the cheese has melted. Serve warm.

Taco Salad

                                    My not so pretty- Taco Salad
My kids wanted me to post my taco salad recipe, so they would have it handy.
It's not attractive, but they love it. This makes a HUGE bowl.
If you think you are going to have leftovers, don't add the beef mixture to the salad. Reheat the beef in the microwave, then add it to individual portions.

Ingredients:

For the taco meat:
2lbs. ground chuck
2 envelopes of taco seasoning (I like Taco Bell brand)
1cup water

For the dressing:
1 large jar of prepared salsa
16oz. sour cream

Salad:
1 head of lettuce-chopped or shredded
1 bag of nacho cheese Doritos-crushed
5 roma tomatoes-diced
8oz. shredded sharp cheddar cheese

Preparation:
Brown the beef. Drain the pan drippings and return the beef to the pan.
Add the seasoning and water. Simmer until most of the water has evaporated.
Dump the beef into a colander (over a bowl), and allow it to drain, while you are preparing the salad.
Combine the dressing ingredients. Set aside.
Combine the salad ingredients.
Mix the dressing into the salad.
Add the beef and mix to combine. Serve.

Dry Adobo Rub

 Dry Adobo Rub. There are probably thousands of variations of this rub, used in Mexico, throughout the Caribbean, and South America. One sniff and you will see why it's so widely popular. It,s great used on any type of meats.


Ingredients:
1tsp. dried cilantro
1tsp. tumeric
1tsp. corriander
1tsp. dried lemon zest
1tsp. paprika
1Tbl. salt
1Tbl. garlic powder
2tsp. onion powder
2tsp. ground cumin
2tsp. oregano
2tsp. black pepper

Add everything to a storage bag, shake to combine.
Rub onto meats before grilling or baking.

Mochomos Burrito

Mochomos is a dish from the Chihuahua region of Mexico.
What is unique, is the practice of frying shredded bits of pork or beef, until it looks like spun glass.
Shredded, fried Mochomos
Mochomos can also be diced bits of precooked meat, that are fried until they are crispy on the outside and juicy inside. That is the way I make them, but both are great.

Ingredients:
1 pork loin roast-cubed
1 onion-diced
3cups water
Salt and pepper ( if desired)
2tbl. oil
flour tortillas
1 cup green chilli sauce
Burrito toppings of your choice such as: Diced tomatoes, shredded lettuce, sour cream, cheese,
guacamole, re-fried beans.

Preparation:
Add pork, onion and water to a 4quart pot. Boil until the water has evaporated, (20 min) Cool completely.
Heat the oil in a skillet. The oil needs to be very hot. (almost smoking) Add the pork and fry until it becomes brown and crispy on the outside. (don't stir fry, allow the meat to brown before turning) Add green chili sauce to the meat. Stir to combine.
Place the unopened tortillas in the microwave 45-60 second to soften. This makes them easier to roll.
Wrap meat and toppings burrito style. Serve. How To Fold A Burrito

                                            Boil pork, onion and water                                
         

                             Fry until the outside becomes nice and crispy

                                                           Toppings

                             Wrap mochomos and toppings in a flour tortilla
                                         

Refresco Regio- Royal Refreshment

                                    Refresco Regio -Royal Refreshment

This is a Mexican fruit and wine punch that is just lovely.
This is great with White Moscato wine, just omit the sugar.
I usually halve this recipe and make it in a pitcher.

Ingredients:
Punchbowl
2 oranges-peeled
1 can of chunk pineapple drained-reserve juice
2 cups strawberries- halved
2 fifths dry white wine-chilled
3/4cup brandy
1/4cup sugar
juice of 1 lemon
2cups carbonated water chilled

Preparation:
Section oranges over a bowl (reserve juice).
Place oranges, pineapple, and strawberries on a cookie sheet and freeze.
In a punchbowl add all other ingredients, including the pineapple juice, stir until sugar dissolves.
Add frozen fruit and serve. The fruit will float.-20 servings.

Pollo en Mole de Cacahuate - Chicken With Peanut Mole Sauce

              Pollo en Mole de Cacahuate - Chicken with Peanut Mole Sauce

 This is an authentic and traditional Mexican dish from the Oaxaca region.
Aaron's  favorite chicken dish. I love all the mole sauces. They have an interesting contrast of spices, really unique.

Ingredients:
1 chicken-cut up
8 cups water
4 stalks celery-whole
1 carrot-sliced
1tsp. dried parsley
1 small onion-diced
2tsp. chicken base or bouillon
1/4 tsp. pepper
1/2 of a 10oz. can of tomatoes with green chillies
2 slices bread-torn
2tbl. peanut butter
1/4 tsp. ground cloves
1/8tsp. black pepper
1/4tsp. cinnamon
3/4 tsp chilli powder
1/2 tsp.mined garlic

Preparation:
In a large pot, place chicken, celery, carrot, onion, parsley, bouillon and 1/4tsp pepper.
Bring to boil . Cover and cook over low heat 2 to 2-1/2 hours,or until chicken is tender.
Remove chicken and place in a 2 quart casserole dish.
Strain broth, and reserve 1-1/2 cups for the sauce.

To prepare Mole de Cacahuate:
In a blender, add reserved broth, tomatoes with green chillies, bread and peanut butter.
Blend until smooth.
Pour onto a 2 quart saucepan. add 1/8 tsp. pepper, cloves, cinnamon, chilli powder and garlic.
Bring to a boil. Reduce heat, simmer for 15-20 minutes or until sauce thickens,stirring often.
Spoon Mole sauce over the chicken.
Bake at 350* for 30-40 minutes, or until heated through. Serve

Pollo Al Chipotle-Chicken With Chipotle Peppers

Pollo Al Chipotle-Chicken With Chipotle Peppers
This is an authentic Mexican dish,  from the Guerrero region.
Spicy and Delicious
1 cut up chicken
Salt and pepper
3 cloves garlic
4 peppercorns
2 whole cloves
1/2 tsp.ground cumin
1/4small onion
1/2cup water
1tbl. oil
2 onions sliced
5 roma tomatoes-thinly sliced
3 chipotles chilies in adobo sauce (found in cans in the Mexican section of your grocers)

Directions:
Lightly salt and pepper the chicken, set aside.
In a blender puree the garlic, peppercorns, cloves, cumin, and onion quarter with 1/4cup of the water.set aside.
Heat oil in a large skillet. add the sliced onions and cook for 3 minutes until they are transparent.
Add the puree, and stir and cook over medium heat for 10 minutes.
Add the tomatoes, when the mix comes to a boil reduce heat to a simmer and cook an additional 5 minutes.
In a blender puree the chillies with the remaining 1/4cup water, then add to the skillet.boil for 2 minutes.
Add the chicken cover and cook over low heat for about 25 minutes or until the chicken is tender.

Flaming Canoes

                                                        Flaming Canoes

Ingredients
10 Jalapeno peppers
Salt
8oz. cream cheese

These are good with about any meal, but they are a staple with Italian style meatloaf.
Usually jalapenos that you buy at the grocer aren't too terribly hot, but you get one or two with every batch.
Split jalapenos down  middle (in half) and remove seeds
Lay halves cut side up and lightly salt the insides.
Fill each with cream cheese just to the edges.
Place on a cookie sheet and bake at 375* until the cream cheese just begins to brown. serve warm.

Guacamole

                                              Guacamole

Guacamole recipe:
2 ripe avocados-peeled, pitted, mashed
1/2 cup of the salsa recipe
Mix, cover and chill.serve with tortilla chips.


Salsa recipe:

2cups finely diced roma tomatoes
1-1/2cups finely diced white onion
2/3cup green bell pepper finely diced
1/2cup jalapeno finely diced-optional
1/4cup cayenne finely diced-optional
3-1/2 Tbl. minced garlic
Salt to taste-should taste somewhat salty

Mix all ingredients and chill.

Mexican Layered Dip

Mexican Layered Dip

Ingredients:
1 small can re-fried beans
1cup homemade salsa-(recipe below)
1cup guacamole-(recipe below)
1 can chilli- or coney-dog sauce (Homemade Coney Sauce)
8oz, shredded cheddar or Colby-jack
2cups sour cream
2cups shredded leaf lettuce
Directions:
Spread the bottom of a 13x9 serving dish with the re-fried beans.Spread the guacamole over that, then Spread the chili,followed by the salsa, shredded cheese sour cream, and top with lettuce.
Serve with tortilla chips or ritz crackers

Salsa recipe:

2cups finely diced roma tomatoes               
1-1/2cups finely diced white onion
2/3cup green bell pepper finely diced
1/2cup jalapeno finely diced
1/4cup cayenne finely diced
3-1/2 tbl. chopped garlic
salt to taste-should taste somewhat salty
Mix all ingredients and chill.

Guacamole recipe:
2 ripe avocados
1/2 cup of the salsa recipe
Mix, cover and chill.

Chilli Cheese Dip

                                              Chilli Cheese Dip

This has become a staple at every get together. I have not met a person yet who doesn't love it.
I usally double this recipe, at least.

Ingredients:
1-8oz.package of cream cheese softened
1 can of chilli with beans
1-4oz.package of shredded cheddar,or colby-jack
Heat oven to 375*
Directions:
Spread the softened cream cheese in the bottom of a small baking pan (such as a pie tin)
Pour/spread the canned chilli over the cream cheese
Sprinkle the shredded cheese over all and bake until cheese has melted and is nice and gooey. cool slightly, serve warm with tortilla chips, bugles, or ritz crackers

Paul's Perfect Salsa Cruda

                                      Salsa Cruda or Fresca
This is so addictive! You can find pretty good roma tomatoes during the winter, so we make this all year long. But, Fresh from the garden, makes the best salsa.

Ingredients:
2cups finely diced roma tomatoes
1-1/2cups finely diced white onion
2/3cup green bell pepper finely diced
1/2cup jalapeno finely diced
1/4cup cayenne finely diced
3-1/2 tbl. chopped garlic
Salt to taste-should taste somewhat salty

Preparation:
Mix all ingredients and chill for at least 1/2 hour. serve with tortilla chips. My family loves this with bugles.
I also like to top my hamburger with this.