Spicy Chicken Sandwiches
The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford. Lunch was eaten earlier then and dinner was not served until later in the evening. The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room. This quickly became a habit and she began asking friends to join her.
INGREDIENTS
1/4 Pound Boneless Cooked Chicken
2 Teaspoons Mango Chutney
2 1/2 Tablespoons Mayonnaise
1/2 Teaspoon Curry Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
4 Slices Either Whole Wheat or White Bread
Chop the chicken into small pieces and place into a small size bowl. If the chutney has any large pieces of fruit make sure to chop them into smaller pieces. In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt. Mix well and then add the chopped chicken. Butter the bread slices. Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together. Cut off the crusts from the bread and cut each sandwich into four horizontal pieces. Arrange on a serving plate and serve with tea. Makes 8
Afternoon Peach Cake
It’s about that time of year when I start posting “Tea Time” recipes. My mother-in-law was from England and always liked to have her cup of tea around 4pm accompanied by some sweets. My children grew up having their grandmother’s tea time and the black tea they drank was always served with milk and loads of sugar. You can imagine what I thought of that!
INGREDIENTS
1/2 Cup Canned Peach Slices
3/4 Cup Unsalted Butter
1 1/4 Cups Sugar
Grated Zest of 1 Orange
4 Room Temperature Eggs
2/3 Cup Sour Cream
2 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Powdered Sugar for Garnish
Preheat your oven to 350º F. Grease and flour a bundt pan. Drain the peach slices and chop them into coarse pieces. In a large size bowl beat the butter and sugar until light and fluffy. Add the orange zest and beat in the eggs one at a time. Fold in the sour cream and the peaches. Combine the flour, baking soda and kosher salt in a medium size bowl. Gradually add the flour mixture into the batter. Pour into your prepared bundt pan and place into the oven. Bake for 45 minutes until golden brown. You may need to add 5 more minutes depending on your oven. Remove from the oven and let cool in the pan for 10 minutes. Turn the cake out and transfer to a wire rack to cool completely. Sift the powdered sugar over the cake and serve. Serves 8
Super Chunk Chocolate Chip Cookies
Unless you are allergic or hate chocolate then you will fall in love with these cookies. Try to eat just one! For the broken pieces of dark chocolate take a large dark chocolate bar and break into pieces.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Packed Dark Brown Sugar
1 Tablespoon Vanilla Extract
2 Large Eggs
2 Cups Chocolate Chips
1 Cup Broken Pieces Dark Chocolate
Preheat your oven to 375º F. In a medium size bowl combine the flour, baking soda and kosher salt. In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla. Beat for 1 minute. Add the eggs one at a time. Beat well after each addition. Slowly beat in the flour mixture and mix for 1 minute. Stir in the chocolate chips and broken dark chocolate pieces, Drop by rounded tablespoon onto parchment paper lined baking sheets. Bake for 11 minutes or until golden brown. Remove from the oven and cool on the baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes approximately 4 dozen cookies
Tostadas de Pollo
This dish is popular in Mexico City and the state of Puebla. It has a smoky chipotle chile sauce that transforms the plain chicken into something addictive.
INGREDIENTS
Tostadas
Vegetable Oil
8 Corn Tortillas
1/4 Cup Chopped Onion
1 Minced Garlic Clove
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Tomato Paste
1 1/2 Tablespoon Pureed Canned Chipotles In Adobo
2 Cups Shredded Cooked Chicken
Garnishes
1 Cup Thinly Sliced Cabbage or Head Lettuce
3/4 Cup Pico de Gallo
1/2 Cup Crumbled Queso Fresco (Optional)
2 Tablespoons Chopped Cilantro
1/2 Cup Shredded Cheese (Optional)
1/2 Cup Diced Avocado (Optional)
1/2 Cup Diced Tomatoes (Optional)
1/4 Cup Crema
Heat 1/4 inch of vegetable oil in a large frying pan over a medium high heat until shimmering. Cook 2 tortillas at a time. Turn once and cook for 2 to 3 minutes until a deep golden and crisp. Transfer to paper towels and set aside. Repeat until all of the tortillas are cooked. Puree the contents of the chipotle can in a food processor or blender. In a separate large frying pan add 1 tablespoon of the hot oil. Add the onions, garlic, kosher salt and pepper and sauté for 90 seconds. Stir in 3/4 cup of water, tomato paste, chipotle puree and cook over a medium high heat for 1 minute. Add the shredded cooked chicken and cook for 3 minutes. Add more water if you need to. Place the tortillas on a very large serving platter. Place the chicken onto the tortillas. Garnish with cabbage, salsa, queso fresco, cilantro, Pico de Gallo, shredded cheese, avocado and tomatoes. Drizzle with crema. Serve immediately. Serves 4
Mexican Shrimp Sauté
This Mexican seafood dish is so easy to make and is low calorie as well.
INGREDIENTS
2 Teaspoons Olive Oil
2 Cups Cooked Shrimp
8 Halved Cherry Tomatoes
1/2 Cup Pimientos (Cut Into Strips)
1 Tablespoon Parsley Flakes
1/2 Teaspoon Onion Salt
1/8 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Garlic Powder
1 Tablespoon Lemon Juice
1 Large Ripe Avocado (Cut Into Thick Strips)
Heat the olive oil, over a medium heat, in a large sauté pan. Add the shrimp and cook for a few minutes until fully heated. Add the tomatoes and pimientos. Sprinkle in all of the spices. Add the lemon juice. Give a good stir. Add the sliced avocado last and cover with a lid. Remove from the heat and let stand for 5 minutes. Remove the lid and give one last stir. Transfer to a serving platter and serve immediately. Serves 4
Huevos Rancheros
Mexican food is often imitated but nothing compares to authentic Mexican dishes. Here is a great Mexican weekend breakfast favorite.
INGREDIENTS
8 Tablespoons Vegetable Oil
8 Mini Corn Tortillas
Salsa
1/2 Cup Shredded Cheese
8 Eggs
In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil. Drain and set aside in a warmer. Fry the eggs sunny side up and then place the eggs over the corn tortillas. Top with salsa and garnish with cheese. Serves 4
Salsa
4 to 5 Stewed Tomatoes
2 Tablespoons Diced Onion
1 Teaspoon Vegetable Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Garlic Powder
4 Ounces Diced Green Chiles
Chop the tomatoes and combine with the onions. Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended. Mix in the chiles and cover to simmer. Serve hot over your Huevos Rancheros.
Chorizo
Did you know that you can make your own chorizo? Well I’ve got news for you! It’s easy to make and the payoff is big. Chorizo is simply Mexican sausage. It can be prepared and stored uncooked or cooked until you are ready to use it. Uncooked chorizo can be kept in the freezer until you are ready to use it. Tacos with chorizo filling are super tasty!
INGREDIENTS
1 Pound Ground Beef
1/2 Pound Ground Pork
2 Cloves Minced Garlic
1/2 Diced Onion
3 Tablespoons Vinegar
2 1/2 Tablespoons Chili Powder
1/2 Teaspoon Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Ground Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Oregano
2 Finely Crushed Chilitepins
In a large size bowl combine the ground beef and ground pork. Mix in the minced garlic, ground cloves and onions. In a small bowl combine the vinegar, chili powder, paprika, cumin, pepper, kosher salt, oregano and crushed chilitepins. Mix well and add to the meat mixture. Blend thoroughly. Form into a roll and place into an airtight ziplock bag. Place into the fridge until ready to use. To use simply cook the desired amount of the chorizo over a medium heat until the chorizo turns a rich brown color and the meat is fully cooked. Drain and use. Makes approximately 2 pounds of chorizo.
Chilitepins are tiny hot peppers which give the chorizo its zestiness. Use only two. They go a long way. When working with chilitepins make sure to wash your hands thoroughly and avoid touching your eyes.
Mexican Wedding Cookies
These cookies are so scrumptious that you won’t be able to stop eating them. The secret to the great taste is to use a high quality butter and pure vanilla extract. Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.
INGREDIENTS
1 Cup Softened Butter
1 Teaspoon Vanilla Extract
1/2 Cup Powdered Sugar
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1 Cup Finely Chopped Pecans
Additional Powdered Sugar For Rolling
Preheat your oven to 350º F. In a large bowl cream together the butter and vanilla. Add the powdered sugar and combine well. Mix the flour and kosher salt together and then add to the butter mixture. Sprinkle in the chopped pecans and blend well. Form into 24 balls and very lightly flatten. Place onto parchment paper lined baking sheets. Place in the oven and bake for 25 minutes until the cookies are lightly browned. Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve. Makes 2 dozen
Chiles Rellenos
Chiles Rellenos are traditional Mexican food that is eaten all year long, but is especially popular during the Lenten season. In Mexico the classic dark green poblanos are the perfect stuffing chili. Try this non-meat dish out and enjoy a traditional Mexican experience.
INGREDIENTS
8 Poblano Chiles
8 Strips Monterey Jack Cheese
Flour for Dusting Chiles
6 Eggs Separated
1/2 Teaspoon Kosher Salt
1 Tablespoon Milk
Vegetable Oil For Frying Chiles
Preheat your oven to 350º F. Roast the chiles in the oven for 10 minutes. You will want the skin to be easily removed. You can also roast over a burner if you like. Take the roasted chiles and place in a wet paper towel or kitchen towel. Leave there for a few minutes. It is easier to remove the skin this way. Remove the skins, then rinse the in cold water. Dry with a paper towel. Make a small slit at the base of the stem and carefully remove the seeds. Leave the stem intact. Insert a strip of cheese in the chiles and try not to tear the chiles. Dust the chiles in flour evenly and leave place onto a plate. In a separate bowl, slightly beat the egg yolk with the milk. Add the egg yolks to the egg whites and gently stir to combine. Heat the vegetable oil in a large heavy fry pan. Dip the floured chiles in the egg batter and fry until golden brown. Remove from the oil and drain lightly. Serve immediately with sauce. Serves 8
Chile Relleno Sauce
INGREDIENTS
3 Tablespoon Vegetable Oil
3 Tablespoons Unbleached Flour
2 Cups Water
6 Tablespoons Chili Powder
1/4 Teaspoon Garlic Salt
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Ground Cumin
1/2 Cup Tomato Paste
In a medium size saucepan, heat the oil over a medium heat and add the flour. Brown the flour for 2 minutes. In a measuring cup dissolve the chili powder in the water. Add the chili powder water to the browned flour. Add the garlic salt, kosher salt, ground cumin and tomato paste. Cook to a boil and then reduce the heat to a simmer. Cook for 10 minutes or until thickened. Remove from the heat and pour over the chile rellenos and serve immediately. 
Ground Beef Tacos
This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor. This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried.
INGREDIENTS
1 Tablespoon Olive Oil
1 1/2 Pounds Ground Beef
3 Minced Garlic Cloves
1/3 Cup Chopped White Onion
1 Cup Kidney Beans
1/8 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Red Chile Powder (Optional)
Corn Tortillas or Taco Shells
3/4 Cup Shredded Cheddar Cheese (Optional)
1/2 Cup Diced Roma Tomatoes
Sour Cream (Optional)
In a large size heavy skillet heat the olive oil over a medium heat. Add the ground beef and cook for 5 minutes. As the meat cooks, use a spoon to break the ground beef into smaller pieces. Add the garlic and cook for 1 minute. Add the onions and cook for 4 minutes. Stir constantly to prevent burning. Add the cumin, kosher salt, pepper and chile powder (if you are using it). Cook for another 3 minutes until the ground beef is completely done. Remove from the heat. Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell. Top with cheddar cheese, lettuce and tomato. Top with a bit of sour cream if you want. Makes 6 to 8 tacos.
