Easy pumpkin pie made with sweetened condensed milk? I know, making pumpkin pie is never complicated but this recipe is so easy that you don’t even need to measure anything. I think I made my first pumpkin pie when I was 12 and believe me […]
I would love to report on the Sacramento IFBC but alas, I can not. I suffered a concussion last week and my pesky doctors would not let me drive or fly or think for a few weeks. Let me just say that being on the […]
Healthy balsamic glazed green beans will make a perfect vegetable side dish for Autumn and for Thanksgiving, if you are a planner. The almonds give it a healthy bit of protein and pizzaz.
BTW, in the foodie blogosphere, it isn’t too early to start talking about Thanksgiving.
I’m not gonna lie, I used to love my mom’s green bean casserole with mushroom soup and French’s deep fried onions. Totally classic, comfort food.
Fortunately my taste buds have grown up and I like the vegetable to be the star of my vegetable side dish. These balsamic glazed green beans are crisp tender with a hint of acid and sweetness so you can fully enjoy the flavor of the green beans. They aren’t hidden under layers of fat and salt.
Healthy and delicious.
These are easy to make on the outdoor grill for those of us celebrating in sunny Baja. You can also bake or stir fry them if it’s too cold to grill outside. However, the additional smoky flavor layer may well be worth you braving the cold weather.
Finding a fresh turkey is a challenge in Loreto.
Last year I found a smoked turkey that was very expensive by Mexican standards. Truthfully, I don’t even like smoked turkey. My friend didn’t know that she had purchased a smoked turkey (pavo ahumando) and she cooked it for 3 hours as if it were fresh. Oops, she made turkey jerky. Language barriers make for some hilarious cooking disasters.
Ahumando means smoked. I found that out when I thought I was buying fresh fish and came home with a strange smoked fish of questionable origin.
My smoked turkey did look pretty and reminded me of Thanksgivings at home but this year I may just roast a fat chicken instead.
Rub a fresh whole chicken with butter, thyme, rosemary, salt, pepper, lemon juice and 2 gloves of garlic. Stuff with lemon and onion quarters. Bake at 350 for 1 1/2 to 2 hours with cubed carrots, potatoes and leeks.
It’s always best to eat locally for the freshest and least expensive meals but sometimes sentiment wins out and we want what we want and that’s ok too. What are your plans for Thanksgiving? I hope you spend time with family and friends giving thanks for the many blessings life brings.
Balsamic Glazed Green Beans With Almonds
Grilled balsamic glazed green beans with almonds are an easy healthy vegetable side dish for any occasion.
- 1 1/2 pounds fresh green beans
- 1 glove garlic minced
- 1 tablespoon olive oil
- 3 tablespoons balsamic glaze
- Dash of salt and black pepper
- 1/4 cup slivered almonds, substitute any chopped nut
- Step 1 Wash and prepare green beans, snap off the ends. Combine beans, garlic, vinegar and seasonings.
- Step 2 Heat grill to 350 degrees. Grill beans on indirect heat for 15 minutes until beans are crisp tender and beginning to char. Toss in almonds and grill an additional 2 minutes.
- Step 3 Serve warm or cold.
Cool weather and fall cooking. This easy butternut squash and bacon side dish smelled and tasted heavenly with fresh rosemary and sage. I served mine with a whole roasted lemon thyme chicken. The small amount of bacon was a savory treat with the sweet squash […]
Lake Tahoe Photo credit @Michael Ford I’m attending the International Food Bloggers Conference in Sacramento, California. This will be my first food blogging conference. I attended Blogher and learned a lot about blogging in general and had a great time meeting other bloggers. I have […]
I refuse to let summer go!
Don’t put your outdoor grill away yet. There’s plenty of time to grill up a party. Start with these crispy grilled jalapeño poppers. Grill a batch of margarita marinated chicken and roasted sweet potatoes and create your own end of summer fiesta.
I make these crispy grilled jalapeño poppers almost every week for a lunch snack or for an appetizer for guests. They are a little bit healthier than deep fried jalapeño poppers because they are grilled or baked. Serve with cold cerveza or a margarita.
Crispy Grilled Jalapeño Poppers
These are healthier grilled jalapeño poppers made crispy with a Panko topping. These are not spicy if you remove the seeds and ribs. Leave some ribs if you like it hot! The recipe showcases the ubiquitous jalapeño peppers and cheeses of Mexico. There are limited varieties of cheeses available in rural Mexico so I have learned to work with the substitutions and the results can be delicious. I do worry a little about buying raw goat milk cheeses from the open air market where I buy all of my produce. There is always a chance of bacterial contamination when consuming unpasteurized dairy products. As a precaution, if you are pregnant, I would advice against eating local raw milk cheeses. The freshest cheeses can be purchased directly from the local goat ranchers and you can see the adorable baby goats while you’re visiting.
Crispy Panko Crusted Grilled Jalapeño Poppers
Perfectly crisp, healthier grilled jalapeño poppers. No need to deep fry.
- 12 jalapeño peppers, cut in half lengthwise. Seeds and ribs removed
- 8 oz quéso crema (cream cheese), let soften on the counter for 15 minutes.
- 1/2 cup shredded Chihuahua or Queso de Oaxaca (I found cheddar cheese at a specialty deli but it isn't widely available)
- 2 tablespoons of crispy tocino (bacon)
- 1 1/4 cup Panko
- 2 tablespoons of olive oil
- Step 1 Wash and slice peppers. Use gloves to keep your hands from burning. Leave 1/2 of the stem attached to each piece. Remove seeds and ribs.
- Step 2 Mix remaining ingredients with a fork until combined.
- Step 3 Fill each half pepper with a heaping spoonful of cheese mixture. Mix panko and olive oil and top each pepper with a scant tablespoon of the mixture.
- Step 4 Grill in the barbecue on medium heat until peppers are soft, slightly blackened and the Panko is crisp. If your barbecue has a broiler element then you can quickly broil the peppers for a more crispy topping. Watch closely and don’t burn them.
Variations: Mix in 1/4 cup green onions chopped, chopped cilantro, sun dried tomato or minced sweet red pepper. Substitute chorizo for the bacon or leave out the meat for a vegetarian appetizer. If Panko is not available substitute dried bread crumbs.
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Anyone can make fresh killer salsas with a few mix and match ingredients from the market. Pick one or two ingredients from each category, chop, dice, mix and adjust seasonings. You’ll have a fresh salsa on the table in 15 minutes. Serve with anything or […]
Try this simple yet elegant, easy Instant Pot chicken recipe with baby Portobello mushrooms and creamy goat cheese over polenta. I just purchased an Instant Pot and I’m experimenting with recipes for the slow cooker and the pressure cooker settings. This is a slow cooker […]
Make homemade taco seasoning from dried chilies, cumin, garlic, onion, thyme and oregano. You can customize your taco seasoning by choosing mild, medium or hot chili powders. There are no scary ingredients and you can control the amount of salt. Store bought taco seasoning is more expensive, less flavorful and there are anti-caking agents, artificial seasonings and an over abundance of sodium. This recipe makes enough to season 6 pounds of taco meat.
Homemade Taco Seasoning
Homemade taco seasoning with no scary ingredients. An inexpensive and healthy alternative to store bought mixes.
- 1 tablespoon cumin seeds
- 1 tablespoon ground California chili
- 1 tablespoon New Mexico chili
- 1 tablespoon Spanish smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 bay leaf crushed
- Step 1 Combine all ingredients and crush with a mortar and pestle or whiz in a spice grinder until there’s a granular powder.
- Step 2 Store in a clean dry spice jar.
Healthier Beef Taco Meat
One pound of ground meat will go a long way when you add nutritious vegetables. You essentially double the volume while adding fiber and vitamins. I bet the family won’t even notice the vegetables.
Sauté 1/2 cup of chopped onion, 1/2 cup shredded carrot and/or zucchini in olive oil. Add 1 pound of lean ground beef and cook over medium heat until beef is browned. Drain if there’s excess fat. Add 1 tablespoon of homemade taco seasoning and 14 ounces of fire roasted tomatoes. Simmer for 15-20 minutes. Adjust salt.
Feel free to substitute ground chicken, turkey, pork or tofu. I use this taco seasoning on fish tacos too. I add more or less depending on how spicy I want the meat to taste. Play with your food and make this seasoning your own creation.
Build your taco in a warm flour or corn tortilla with meat, any salsa, shredded cheese and lettuce. My favorite street taco additions are finely chopped cilantro mixed with onions and shredded cabbage.
Do you make your own seasoning mixes? Common spices are so inexpensive in Mexico and you can buy them in bulk so it just makes sense to mix your my own seasonings. Stay tuned for more seasoning recipes. I use this seasoning in homemade Mexican chorizo ,salmon and chicken tortilla soup.
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Make these hatch chile quesadillas with cheddar cheese and spicy ground chicken before the hatch season ends. In Baja I make roasted poblano and cheese quesadillas almost every week. So what’s the fuss over hatch chiles? I bought a bunch to try and Voila! Hatch […]