Category Archives: Mexican

Mexican Hot Chocolate

Mexican Hot Chocolate
Well, this isn't a recipe, but more of a plug for Mexican Hot Chocolate.  I just discovered Abuelita's a few months ago. 

This disk makes 4 mugs of hot chocolate.  It's definitely not like baking chocolate, it's more like a mix of chocolate, spices and sugar pressed together.  You put milk in a pan on the stove on medium to medium low heat, put the disk in the milk and stir until it dissolves.  It smells like it has crushed cinnamon hots in the mix.  It tastes a little sugary spicy.  Love it.

Have some while you're watchin your favorite Disney movie.  Mine is Sleeping Beauty.

Chicken Tortilla Soup

Chicken Tortilla Soup
Heaven… I'm in heaven,
And my heart beats so that I can hardly speak.
Oh I've seemed to find the happiness I seek,
When we're out together dancing cheek to cheek
We should eat Chicken Tortilla Soup each week.

slightly adapted from Irving Berlin

Who wants to dance cheek to cheek when you can be stuffing your face with tender-cooked, free-range chicken and tasty veggies in a spicy broth with fresh avocado and cilantro, sour cream and cheddar cheese toppings?  Ooh ooh and crunchy corn tortilla strips.

The problem with soup is that it's a little more difficult to get a good picture of the complexity of what all is going on in the dish.  So I put the soup in a little glass dish and put the toppings on in a layer so you could see better.  That's because I'm an INFP.  That's the Myers-Briggs personality type that stands for: Introvert, Intuitive, Feeling, Perceiving.  INFPs are called the healer, idealist, or dreamer. 

"INFPs are introspective, private, creative and highly idealistic individuals that have a constant desire to be on a meaningful path. They are driven by their values and seek peace. Empathetic and compassionate, they want to help others and humanity as a whole."

You see why I need to put the soup in a glass bowl for you? 

By the way, do you see a baby turtle in the soup above?  (the piece of chicken in the middle). He's facing to the right and has a little horn-shaped, prehistoric-looking nose.  I think he's laughing because his mouth is wide open – or is that a piece of corn stuck on his face? 

"INFPs never seem to lose their sense of wonder. One might say they see life through rose-colored glasses. It's as though they live at the edge of a looking-glassworld where mundane objects come to life, where flora and fauna take on near-human qualities."

Is this guy standing behind me?  Would you call chicken floating in soup "mundane?"  I think not.  But what do I know?  I'm a dreamer and I "see" things in flora and fauna .


Here's some naked Chicken Tortilla Soup.  Waiting to get dressed.

Good News!  This is a crockpot recipe.  Yay!  And here's a Make Ahead Tip:  I combined all the ingredients the night before, except the corn and chicken which goes in later, and put it in a pitcher.  And then in the fridge because we don't want bacteria soup.  You can cook the chicken ahead also and have it ready. 

Chicken Tortilla Soup
Compliments of JennaDish

from Not Your Mother's Slow Cooker Cookbook

28-oz can diced tomatoes, with the juice
10-oz can red or green enchilada sauce
2 medium yellow or white onions, chopped
4-oz can chopped green chiles, drained
1 clove garlic, minced
3 Tablespoons fresh cilantro, chopped
2 cups water
14.5 oz can chicken or vegetable broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
freshly ground black pepper to taste
1 bay leaf (I consider this optional and left it out)
3/4 teaspoon dried oregano (regular or Mexican)
1 1/2 pounds boneless, skinless chicken breasts (free range or Amish is best)
One 10-ounce can Mexican style corn (I used Green Giant Mexicorn)
corn tortillas
vegetable or canola oil for brushing tortillas

cheddar cheese, shredded
sour cream
diced avocado
fresh cilantro

Combine the tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf, and oregano in the slow cooker.  Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 2 1/2 hours.

Add the shredded chicken and corn, cover, and continue to cook on LOW for another hour.  Discard the bay leaf.

Meanwhile, preheat the oven to 400oF.  Lightly brush both sides of each tortilla with some of the oil.  With a knife, cut the torillas into thin strips(or the size you wish).  Spread out the tortilla strips on a parchment paper-lined baking sheet.  Bake until crisp but not browned, turning once halfway through baking, 8 to 12 minutes.

To serve, ladle the soup into bowl.  Sprinkle each serving with tortilla strips and grated cheese.  Top with a tablespoon of sour cream or crema Mexicana, then with a few slices of avocado and cilantro sprigs.  Serve immediately.


Happy Labor Day, WEBN Fireworks 2010 and Mexican Food Day

Five years after Katrina, I'm watching Trouble the Water on National Geographic.

What a tragedy, the way they were treated.  The indignity they endured.  Enough said.

Here's what was happening around here over the weekend.

This is the view we had this year from our building, compliments of our neighbor a few floors up, who has a bit better view than we do.

Toyota-WEBN Fireworks 2010

This is a big, big show – 7,500 shells totaling 50,000 pounds going off in 30 minutes to a synchronized soundtrack.  The morning of the fireworks is like Christmas Eve.  You can feel the energy from the anticipation mounting as the day goes on, especially since we live pretty much right in the middle of it.

The Sherriff

The couples

The crotch rockets that ruin our open-door weekends.  I dream about b-b guns.

Hi Pat Berry, the weather man and announcer who we see around the neighborhood alot.  He loves our dog, Gracie.

I wonder why?!

And the fun begins.

Did we eat?  Did we cook?  Silly question.

As a matter of fact, it accidentally turned out to be Mexican Food Day.

Huevos Rancheros for breakfast.

Fish Tacos for dinner.

Fried Ice Cream for dessert.

Good Times.

The Recipes…

Huevos Ranchos
Compliments of JennaDish

SERVES 4 (8 tortillas)

Inspired by Cook This Not That by Zinczenko & Goulding

Black Bean Salsa (I used Newman's Own)
or a 16 oz. can black beans and about 2 cups of your favorite spicy salsa
juice of 1 lime
salt and pepper to taste
pinch of ground cumin
1/4 cup fresh cilantro, chopped
8 eggs
8 corn tortillas
grated cheddar cheese and/or sour cream as toppings (optional)

In a small bowl, add half the lime juice to the salsa and mix.  In a separate small bowl mix the black beans and remaining lime juice and cumin.  Mash the beans with a fork and mix well.  Heat the beans in the microwave or in saucepan until just hot.

Heat tortillas over medium heat in a skillet, as you need them.  Keep warm as you prepare eggs.

Cook eggs in a non-stick skillet over medium heat.  Prepare sunny-side up or as we like it, over easy.  Layer tortillas with equal portions of beans, salsa, and egg.  Top with grated cheese and sour cream if desired.  Sprinkle with cilantro.

Fish Tacos
Compliments of JennaDish


From Cook This Not That by Zinczenko & Goulding

1 mango, peeled (or a peach or equal amt of pineapple)
1 avocado, pitted, peeled and cubed
1/2 red onion, finely chopped
Juice of 1 lime, plus wedges for garnish
chopped fresh cilantro
salt and pepper
canola or olive oil for coating fish
1.5 lbs mahi mahi fillets
1 Tablespoon blackening spice
8 corn tortillas
1-2 cups finely shredded red cabbage (optional)

Mix the mango, avocado, onion, and the juice of 1 lime in a bowl.  Season with cilantro, salt and pepper. 

Heat a grill or stovetop grill until hot. Drizzle light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, 4 minutes.  Carefully flip with spatula and cook other side 4 minutes. Remove from heat.

Warm the tortillas on a grill 1-2 minutes or wrap in damp paper towels and microwave for 1 minutes or until warm and pliable.

Break the fish into chunks and divide among the tortillas.  Top with the cabbage and the salsa.  Serve with lime wedges. 

Fried Ice Cream – The Fast and Low Calorie Version
Compliments of JennaDish


Vanilla ice cream
Handful of salted pretzels
Puff Pastry (optional)

For shell, defrost one square of puff pastry and place in single serving size oven-proof bowl.  Outline the bowl with the puff pastry and bake according to directions.  Remove from oven and let cool.

Scoop favorite vanilla ice cream (I like Breyer's All Natural Vanilla).  Crush several pretzels in a baggie leaving no large chunks, add cinnamon to taste, about 1/4-1/2 teaspoon.  Sprinkle over ice cream, or alternatively, roll the scoop in the pretzels and return to the freezer to harden.  Serve by drizzling honey over the pretzel coating.