Cinco De Mayo: A Short History With Recipes to Follow

Most people believe Cinco De Mayo, or the 5th of May, to be Mexico’s Independence Day, however, this is not true.  At midnight on September 15, 1810 is when the country actually gained its independence from Spain.  So, what did happen on May 5, 1862 to cause such a holiday? Well, my friends, it was the Battle of Puebla.

As a new country just recently claiming independence from Spain, things weren’t always easy. You know, with war around every corner: the Mexican-American War (1846-1848), the Mexican Civil War of 1858 & many other political uprisings left the fledgling country with only a few coins in the bank. The summer of 1861 saw President Benito Juarez issue a two year moratorium on foreign debt payments, which hoped to restore financial progress.Â

Of course, this didn’t go over so well. The English, Spanish & French were not wiling to allow Mexico this two year delay and instead invaded to get their monies by whatever means necessary. While the Spanish & English, being the good guys they are, eventually withdrew, the stubborn French patriots stuck with their financial goals and added establish an empire in Mexico under Napoleon III in the pot. The tricky French also had their eyes on the US states and were seeking aiming to help the Southern rebels in the Civil War.

Which now leaves us to the answer to our Cinco De Mayo query. A most important battle took place on May 5, 1862 when the French army was defeated by a small army of Mestizo & Zapotec Indians under the command of General Ignacio Zaragoza. This battle victory symbolized freedom to the Mexican people and gave them hope. After the end of the US Civil War, the Union sent support to the Mexican army and succeeded in driving out the French.

And there you have it, the Cinco de Mayo history. The reasons behind this wonderful holiday. And what would a holiday be without festivals & food? Cinco De Mayo festivals are known for their delicious food & drinks as well as music & dancing. I cannot give you the dancing, but let’s step into my kitchen for food & drinks!

Watch out for the ‘Cinco De Mayo Recipes & Party Menu’ post coming soon.

Eat well & Laugh often!

I Just Can’t Live Without My Ratatouille Recipe

Forget about the fizz & try this delicious ratatouille recipe, because I just can’t live without it.

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, quartered & thinly sliced
• 1 small eggplant, cubed
• 2 green bell peppers, chopped
• 4 large tomatoes, chopped
• 4 small zucchini, cut into 1/4-inch slices
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 2 tablespoons parsley

What’s Next:
In a large saucepan- heat olive oil over medium heat. Add garlic & onions. Cook, stirring occasionally until softened- about 5 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover saucepan & cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini & herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Eat well & Laugh often!

The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Recipe

With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese. I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share.

“Most cuisines do not look nor taste as good as they should unless the right types of ingredients are used.

This is particularly true of Mexican and Caribbean cuisines, especially where the cheese is concerned. Mexican or Hispanic cheeses not only look and taste different from American or European cheeses, but they also act differently when heated, making it worth the effort to learn a little about the hidden secrets of Hispanic cheeses.

These cheeses are divided into three main groups: soft (non-melting), melting and hard.

The soft, fresh cheeses have a unique ability to not melt when heated. That’s right! They don’t run, they don’t drip and they don’t error. They stay put, and this characteristic makes this mild-tasting cheese group well-suited for hot dishes.

An easy way to enjoy this cheese is to simply cube it and fry it in a hot skillet. Soft cheese varieties include queso blanco, panela, queso para freir and queso fresco. They are all mild-tasting and perfect in dishes where you want the cheese to stay put, such as enchiladas and burritos.

The second group, melting cheeses, are also unique in that they have the ability to not separate into oil and solids when heated, making them perfect for dishes where you want an “oohy-gooey” factor, as with quesadillas, tacos, pizzas, grilled cheese or even cheeseburgers. This mild-tasting group includes: queso quesadilla, asadero, queso de papa, Oaxaca and queso para derritier.

The third and final group is the hard, grating-style cheeses with strong flavors and dry, crumbly textures. These include cotija, anejo enchilado and duroblando. Cotija is used much like Parmesan. Anejo enchilado is rolled in paprika and used for topping or stuffing enchiladas and burritos. And duro- blando’s mild smoked flavor is often substituted for cotija.”

Let’s take our knowledge of cheese a little further with this Cotija Cheese Gazpacho recipe.

Ingredients:

• 2 quarts tomatoes, peeled & chopped
• 1 quart cucumber, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large sweet onion, minced
• 1 Jalapeño pepper, seeded & minced
• 2 garlic cloves, minced
• 4 cups veggie juice cocktail
• 1/2 cup fresh lime juice
• 1 tablespoon hot pepper sauce
• 1 tablespoon cumin
• S & P, to taste
• 1/2 cup fresh cilantro, chopped
• 1/2 pound Cotija Cheese, crumbled
• 1/2 pound Manchego Cheese, shredded
• Chopped cilantro, for garnish

What’s Next:

In a large bowl- combine all the ingredients except cheeses.

Place mixture into bowls & top with cheeses & cilantro garnish.

Eat well & Laugh often.

Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

I was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute. It was delicious. Give her a try tonight.

Ingredients for Crunchy Corn Relish:

• 1 tablespoon butter
• 1/4 cup water
• 4 ears corn, kernels cut from the cob
• 1/4 cup minced red peppers
• 1/4 cup minced green onions
• 2 tablespoons half-and-half
• S & P, to taste

Ingredients for Southern Cornmeal-Crusted Catfish:

• 4 farm-raised catfish fillets
• 1/4 cup buttermilk or nonfat yogurt or plain nonfat yogurt
• 1/2 teaspoon hot sauce
• 1/2 cup cornmeal
• 2 tablespoons butter
• 1 tablespoon olive oil
• S & P, to taste

What’s Next for Crunchy Corn Relish:

In a large skillet- melt butter. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.

What’s Next for Southern Cornmeal Crusted Catfish:

Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish.

Eat well & Laugh often.

Vietnamese Home Cooking with Green Papaya & Shrimp

Home-style Vietnamese cooking can be an extraordinary culinary experience. The fresh & tasteful ingredients are not soon forgotten. Let your taste buds soar with this Green Papaya Salad with Shrimp (Goi Du Du) recipe.

Ingredients:

• 1/3 pounds large shrimp, cleaned, de-veined
• 2 tablespoons olive oil
• ¼ teaspoons salt
• 1/8 teaspoon ground white pepper
• Juice of 1 small lime
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 2 ½ tablespoon fish sauce (nuoc nam)
• ½ fresh Thai bird chile, finely chopped ( ¼ tsp. chopped)
• 1 tablespoon olive oil
• 1 tablespoon minced shallots
• 3 cups julienned green papaya
• ¼ cup chopped fresh Vietnamese coriander leaves, divided
• ¼ cup chopped fresh Thai basil leaves, divided
• 3 tablespoon finely chopped, unsalted dry-roasted peanuts

Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise.

In a small bowl, combine the lime juice, garlic, sugar, fish sauce and chopped chile. Whisk until the sugar is dissolved.

In a small skillet or saucepan, heat the oil. Fry the minced shallots until golden brown. Drain and add to the fish sauce mixture.

Julienne the papaya or mangoes into thin, matchstick strips 2 inches long until you have 3 cups. Place in a large serving bowl or platter. Pour the dressing all over the strips, evenly coating them. Toss with 2 tablespoons coriander and 2 tablespoons Thai basil.

Top the dressed papaya with cooked shrimp and garnish with the peanuts, the remaining 2 tablespoons coriander and the remaining 2 tablespoons basil.

Eat well & Laugh often.

Banana Bread Warms the Heart Recipe

I was strutting past FoodChair today and happened to notice a very enticing banana bread recipe. So, I thought I’d share it with you this morning. Enjoy.

Ingredients:

• 5 tablespoons butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg at room temperature
• 2 egg whites whipped soft peaks
• 1 teaspoon vanilla
• 1 ½ cup banana puree
• 1 ¾ cup flour
• 1 teaspoon baking soda
• ¼ baking powder
• ½ teaspoon salt
• ½ cup heavy cream
• ½ cup toasted walnuts

Preheat oven to 350 degrees.

Beat brown and white sugar into softened butter until fluffy. Incorporate egg, vanilla and banana until just mixed. Fold in egg whites.

In a separate bowl sift all dry ingredients. Gently fold in ½ dry into wet. Then repeat with remaining dry. Lastly stir in cream and walnuts. Pour into a greased loaf pan and bake about an hour or until toothpick comes out clean.

Eat well & Laugh often.

Spring is in the Air: Fresh Strawberry Fruit Fluff Recipe

Spring is in the air and the pollen too if you ask my dear sniffly husband. Spring means fresh fruits and cool food. That’s why Fresh Strawberry Fruit Fluff is on the menu today. Treat yourself to this tasty treat and feel the warm breezes of summertime just around the corner. Enjoy!

Ingredients:

• 2, 11 oz cans mandarin oranges, drained
• 1 cup pineapple, chopped
• 1 cup fresh strawberries, chopped
• 1 pound small-curd cottage cheese
• 2, 3 oz packages strawberry Jello mix
• 1, 16 oz package Cool Whip, thawed

What’s Next:

In a large bowl- combine the oranges, pineapple & strawberries in a large bowl and mix together with the cottage cheese.

Add the dry strawberry Jello mix and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

And you have yourself one easy, delicious springtime treat!

Eat well & Laugh often.

A History of Creme Brulee & Trinity College Burnt Cream Recipe

I feel like we left creme brulee a little short last Friday, so I thought we’d revisit with a short history and another delectable recipe.

Creme brulee which means ‘burnt cream’ in French, is a dessert with a rich custard base topped with a layer of sugar which is then burned using a salamander and becomes a hard caramel. What an interesting dessert, who would have thunk this one up?

We first see the recipe for creme brulee in Massialot’s cookbook in 1691 in France, however, Trinity College in Cambridge, England also lays claim to the origin of the sweet custard. They contend to be the first producer of the dessert in the 1600’s where they named it ‘Cambridge Burnt Cream’ or ‘Trinity Cream’ and have a special branding iron with the official college crest which is used to burn the sugar top.

Here is the Trinity College Burnt Cream / Creme Brulee Recipe, I wish I could have found a pic of the branding iron.

Ingredients:

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 3 egg yolks
• 8 tablespoons sugar

Go ahead and preheat your oven to 325 F, or 110 C.

In a small saucepan - put the cream & vanilla extract extract over the lowest possible heat. Slowly, bring to a simmer, stirring frequently.

In a large bowl- beat the eggs, yolks & 2 tablespoons of sugar until the mix is thoroughly blended. Pour the hot cream onto this mixture, whisking all the time. Pour this mixture through a sieve back into the saucepan and place over very low heat.

Cook without letting the mixture boil until it is thick enough to coat the back of a spoon. Pour into 6 custard cups and place these in a shallow baking dish into which they fit with plenty of room to spare. Cover each one with foil, then add water to the baking dish so it comes halfway up the sides of the cups.

Bake at 325 degrees for 30 minutes, then remove the foil and insert a knife blade into the center of the custards. If it comes out clean, they are done. If not, replace the foil and cook until they are ready.

Cool, then chill for 3 hours. An hour before serving, preheat the broiler for 5 minutes and sprinkle 2-3 teaspoons of sugar in an even layer over the surface of each custard. Place under the hot broiler and leave it until the sugar melts into a layer of golden-brown caramel.

This takes between 3 and 5 minutes, depending on the temperature of the broiler and the thickness of the sugar layer. Watch it carefully; once the sugar begins to melt, it can easily burn. Leave for 3 to 4 minutes to cool the caramel before serving. Serve with a few berries as garnish.

I hope you enjoyed this age-old recipe.

Eat well & Laugh often.

A Tribute to Dolly Parton Recipes

Well let’s sit down to a meal Dolly Parton style. Go grab you favorite Parton album and come along for a true US southern meal.

Dolly Parton’s Cowboy Beans:

Ingredients:

• 1 pound ground beef
• 2 medium onions, chopped fine
• 1 small bell pepper, chopped fine
• 2 (16 ounce) cans pork and beans
• 2 cups catsup
• 1 teaspoon vinegar
• 1/4 cup brown sugar, firmly packed
• 2 teaspoons prepared mustard
• 1 teaspoon salt
• 1 teaspoon pepper

Go ahead and preheat oven to 350 F or 175 C.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.

Dolly Parton’s Five Layer Dinner
Ingredients:

• 2 cups sliced potatoes
• 2 cups extra lean ground beef
• 1 cup onions, sliced
• 2 cups cooked tomatoes
• S & P, to taste
• 1 green bell pepper, sliced

Go ahead and preheat oven to 350 F or 175 C.

Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours and get ready for yummm.

Dolly Parton’s Peanut Butter Pie:

Ingredients:

• 1 1/2 cups confectioners’ sugar
• 1 cup crunchy peanut butter
• 2 graham cracker crusts
• 1 large container Cool Whip
• 8 ounces cream cheese

I left the best for last. Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts & you’re ready to serve. These pies can be frozen.

I hope you enjoyed our little Dolly Parton recipe tribute. Ya’ll come back now.

Eat well & Laugh often.

The History of Panera: It’s Bread Time & Kalamata Olive Bread Recipe

I was in Panera Bread this weekend getting my favorite soup & sandwich combo, broccoli & cheese soup with their tasty turkey artichoke panini on focaccia bread. Yummm. As I was enjoying my scrumptious Easter weekend meal with some pals, I began to wonder about the history of the chain cafe. So, this Monday morning I thought we’d explore it together.

Panera Bread is a chain of bakery cafe restaurants popular across the US. Panera specializes in artisan breads, soups, sandwiches, desserts and happy taste buds. The word ‘panera’ literally translates to ‘bread time’ in Latin which makes the name quite suitable.

The legacy of Panera began in 1981 in Richmond Heights, Missouri as the Au Bon Pain Company founded by Ron Shaich & Louis Kane. The company prospered around the east coast of the US and internationally throughout the 1980s and 1990s. In 1993, Au Bon Pain Co. purchased the Saint Louis Bread Company, a chain of 20 bakery cafes in the St. Louis area which helped the then Au Bon Pain Co. to prosper and gain respect as a bakery cafe.

In 1997, Au Bon Pain Co. was renamed Panera Bread which now operates or franchises over 850 cafes in 36 states and 17 manufacturing plants to support the cafes. Panera has been recognized by Business Week as being one of their “100 Hot Growth Companies”. Panera is recognized by myself as being one of my “100 Yummy Food Places”.

And now on to the Panera Bread Kalmata Olive Bread Recipe.

Ingredients for the starter:

• 1 cup warm water
• 2 teaspoons fresh yeast
• 1 cup all-purpose flour

Ingredients For the Dough:

• 2/3 cup warm water
• 3 tablespoons honey
• 4 teaspoons fresh yeast
• 1/4 cup plus 1 teaspoon vegetable shortening
• 4 3/4 cups all-purpose flour
• 1 tablespoon salt
• Starter
• 1 3/4 cups kalamata olives, pitted

What’s Next:

To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400 degrees.

Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Now you’re ready to enjoy the wonderful wonders of Panera Bread at home.

It’s almost time for dessert, look out for ’The Moistest Chocolate Cake This Side of Heaven Recipe’ post.

Eat well & Laugh often

Williams-Sonoma Leg of Lamb Easter Dinner Recipe

Get ready for Easter dinner with this wonderful leg of lamb recipe straight from Williams-Sonoma.

Roasted Leg of Lamb

Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book.

3 garlic cloves, finely minced
3 Tbs. chopped fresh mint
3 Tbs. chopped fresh oregano
2 Tbs. olive oil, plus more as needed
1 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1 boneless leg of lamb, about 4 lb., butterflied
2 Tbs. wild game demi-glace or white wine
1/2 cup chicken stock
2 Tbs. unsalted butter

Preheat an oven to 350°F.

In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2- to 3-inch intervals.

In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.

Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.

Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10.

Eat well & Laugh often

Kiss Your Mamma’s Cheek Cheese Grits Casserole Recipe

Ah, the wonders of grits never cease to amaze me. This recipe makes a delicious and easy casserole perfect for anytime- breakfast, lunch or dinner. Enjoy!

Ingredients:

• 3/4 cup grits, cooked
• 3 tablespoons butter
• 1 cup shredded Mexican-style cheese
• 1/2 cup red bell pepper, chopped
• 1/4 cup green bell pepper, chopped
• 1 small onion, chopped & sauteed
• 3 cloves garlic, minced & sauteed with onion
• S & P, to taste
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder

What’s Next:

Go ahead and preheat your oven to 350 F, or 170 C.

In a 2-quart casserole dish, stir in all your ingredients. It’s that easy.

Bake in preheated oven for about 20 minutes, or until cheese is melted & bubbly. Have a bite for me & enjoy this simple, yet wonderful grits recipe.

Eat well & Laugh often.

It’s Finally Friday Eggplant Parmigiana Recipe

This one’s a doozie of a eggplant parmigiana recipe, so let’s get started.

Ingredients:

• 1 cup olive oil
• 1 eggplant, sliced into 1/2 inch rounds
• 2 red bell peppers, my favorite
• 8 slices Mozzarella cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 oz can stewed tomatoes
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/2 cup balsamic vinegar
• 1/2 cup red wine vinegar
• 1/2 cup brown sugar
• 8 tablespoons tomato paste
• 3 tablespoon capers
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup Parmesan, grated

What’s Next:

Go ahead and preheat your oven to 350 F, or 175C.

In a large skillet- heat 1/2 cup olive oil on medium high & saute eggplant on each side until saturated with oil- about 8 minutes total. Grab your 3-quart casserole dish & line with sauteed eggplant.

In same skillet- saute red peppers until tender and layer over eggplant. Top with Mozzarella.

Heat remaining oil in skillet & cook onions & garlic until browned. Stir in stewed tomatoes and simmer for 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar & tomato paste. Simmer for 10 minutes.

Add capers and season with S & P. Pour mixture iver Mozzarella cheese & eggplant. Sprinkle Parmesan cheese on top.

Bake for 25 minutes and you have yourself a true weekend treat. Enjoy.

Eat well & Laugh often.

Shabang! Shiitake & Brie Pizza Recipe

Are you ready to try on your new knowledge about shiitake mushrooms? Well, step into your kitchen & get ready for a pizza for all occasions.

Ingredients:

• 3 oz shiitake mushrooms
• 2 tablespoons butter
• 1 teaspoon garlic, minced
• 4 flour tortillas
• 4 oz Brie cheese, thinly sliced
• 1 cup roma tomatoes, chopped
• 1/2 cup green onions, chopped

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

Grab those shiitakes and remove stems, slice caps & set aside.

In a small saucepan- melt butter. Add garlic and saute for a minute or two, just want to get that garlic & butter to meld. Set aside.

Get out your baking sheet, coat with non-stick spray and place tortillas on top.

Cover tortillas with sliced Brie. Scatter tomatoes, mushrooms and green onions on top. Now drizzle with garlic butter.

Bake until cheese melts and mushrooms are tender and yummy, about 10-12 minutes. Enjoy this tasty treat.

Eat well & Laugh often.

It’s Saturday Morning Buttermilk Pancake Recipe Time

From Indonesia to Egypt, we have traveled with the pancake. Now let’s take it into our own kitchens. Enjoy this knock-your-socks-off buttermilk pancake recipe.

Ingredients:

• 3 cups all-purpose flour
• 4 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups buttermilk
• 1/2 cup whole milk
• 3 eggs
• 1/2 cup butter, softened

What’s Next:

In a large bowl- combine flour, sugar, baking powder, baking soda & salt.

In a medium bowl- beat together buttermilk, whole milk, eggs & butter.

In a large oiled skillet- get the oil hot over medium-high heat.

Pour egg mixture into flour mixture & stir until well-blended.

Pour about 1/2 a cup of batter into griddle and brown on each side.

You are now ready to add your choice of toppings, you know I never object to semi-sweet chocolate chips, & retire in front of Saturday morning cartoons.

Eat well & Laugh often.

Guacamole History & the Cilantro is Wonderful Guacamole Recipe

Hmmm, with all this talk of guacamole I had to go out and get a veggie guac wrap! It was delicious, but now on to the history & a wonderful recipe for this spectacular dip.

Guacamole is a sauce or dip, depending on who you’re talking to. It is made primarily with avocados and various other ingredients depending on the region of Mexico, or what I feel like adding that particular day. Guacamole dates back to the Aztecs who referred to the dip as ‘ahuaca-mulli’ which roughly translates to avocado sauce or mixture.

The Aztecs believed the avocado to be an aphrodisiac, they called the avocado tree ‘ahuacuatl’ which means ‘testicle tree’. The ancients thought the pear-shaped fruit hanging from the tree resembled (and I guess they weren’t too far off) testicles and believed that eating the fruit would make one potent and sexually stimulated. So on that date this week, throw out the dark chocolate and put down some avocado slices.

The basic ingredients for guacamole, aside from the main star avocado, includes lime or lemon juice and salt. I like to mix it up more myself and have a guacamole salad type dish. Here is my famous Cilantro is Wonderful Guacamole Recipe.

Ingredients:

• 3 avocados, peeled, pitted & mashed (take the pit & plant in some dirt, will grown into some beautiful indoor foliage)
• 1 tablespoon lime juice
• 1 teaspoon salt
• 3 Roma tomatoes, chopped
• 1/2 cup onion, chopped
• 2 teaspoons garlic, minced
• 4 tablespoons fresh cilantro, chopped
• 1/8 teaspoon cayenne pepper (or an amount you feel comfortable with)

What’s Next:

In a medium bowl- mix together avocado mash, lime juice, salt, chopped tomatoes, chopped onion, garlic, cilantro & cayenne pepper. Stir until well blended.

Chill for 30 minutes and you’re ready to enjoy the best guac ever. You wanna know a dark, dirty secret I have about my guac? I love to dip a Fritos scoops chip into Rotel, then fat-free small curd cottage cheese, then dip the chip into guacamole & eat it all together. It sounds a little odd, I realize- but it really is a wonderful way to enjoy this aphrodisiac.

Eat well & Laugh often.

It’s So Good You Wanna Kiss It Mango Salsa Recipe

This is a fantastic recipe for salsa, including one of my other favorite foods- mango! Have fun!

Ingredients:

1 mango, chopped

1/2 cup red bell pepper, chopped

1 green onion, chopped

3 tablespoons cilantro, chopped

1 jalapeno pepper, chopped

2 tablespoons lime juice

1 tablespoon lemon juice

What’s Next:

In a medium bowl- mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Chill for 30 minutes & you’re ready to serve with your choice of chips! Enjoy.

Eat well & Laugh often.

Now On to the Good Stuff- Traditional Gazpacho Recipe

We know the history, let’s eat the food! Enjoy this easy & traditional gazpacho recipe.

Ingredients:

• 6 large tomatoes
• 1 large cucumber, peeled, seeded & chopped
• 1 large green bell pepper, chopped
• 2 onions, chopped
• 2 cloves garlic
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley
• 1 teaspoon cumin
• S & P, to taste

What’s Next:

In a medium saucepan- boil water & add tomatoes. Boil for 15 seconds. Remove & transfer to a colander & rise under cool water, the skins should slip off easily.

Place tomatoes into food processor, along with the rest of the above ingredients.

Blend on high for several seconds, until well-mixed & blended.

Chill in frig for several hours, you want the flavors to meld. Serve chilled. Enjoy.

Eat well & Laugh often.

The Ultimate Chili Recipe

Now that our taste buds are tantalized with the origins of this delicious stuff called chili, let’s get in the kitchen & get cookin’!

Ingredients:

• 2 pds lean ground beef
• 46 oz can tomato juice
• 29 oz can tomato sauce
• 15 oz can kidney beans, rinsed & drained
• 15 oz can pinto beans, rinsed & drained
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 1/2 teaspoon cumin (my personal favorite)
• 1/4 cup chili powder

What’s Next:

In a large, deep skillet- cook ground beef on medium-high until evenly browned. Drain meat & set aside.

In a large pot- combine cooked ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, green & red bell peppers, cayenne pepper, sugar, oregano, black pepper, salt, cumin & chili powder. Bring to a boil on high heat.

Once mixture in boiling, reduce to a low simmer. Cover & simmer for 1 - 2 hours, stirring occasionally & adding water if needed.

Now you are ready to enjoy a fine chili, maybe with some homemade corn bread muffins. Enjoy!

Eat well & Laugh often.

The Beef in Guinness Crock Pot Irish Recipe

Are you ready for St. Patrick’s evening festivities? Well, go get your bagpipes and come along with me on this Beef in Guinness Crock Pot recipe. Enjoy.

Ingredients:

• 1 cup chicken broth
• 2.5 pounds beef, your choice on the cut
• 2 large onions
• 6 carrots
• 1/2 cup dry cider
• 1 cup Guinness
• Bunch of fresh parsley

What’s Next:

Go ahead and try & find your crock pot under all the stuff in your cabinets. Good.

Add chicken broth & heat crock pot to high.

Cut the beef into chunks and place in crock pot. Add onions, carrots cider, Guinness & parsley.

Bring to a light boil, reduce heat to gentle simmer & cook covered for 2 - 4 hours, or until meat is tender & cooked throughout.

Now you are truly ready to toast the Irish, Irish style!

Eat well & Laugh often.