November 6, 2013
An ode to Packer Fans everywhere – this is our “go to” football party punch! It’s refreshing, crisp and light. Go Packers!
2 Limes, sliced
2 Lemons, sliced
Cointreau or Triple Sec
2 Bottles Sauvignon Blanc
48 oz. White Grape Juice
Alternate lemon and lime slices in bottom of punch bowl. Save a few slices for the glasses!
Pour Cointreau or Triple Sec over fruit just until fruit is covered.
Set aside for 3 hours or overnight.
Before guests arrive, add Sauvignon Blanc, 1/2 bottle of white grape juice and 1/2 bottle of tonic water.
Rim glasses with sliced fruit wedges, fill with ice and Super Bowl Sangria. Enjoy!
November 6, 2013
On my childhood visits to Mexico, these savory, mouthwatering nuts were everywhere – street vendors and in little bowls on the tables in the taquerias we visited. They’re the perfect “nibbly” and accompaniment to a nice cold “cerveza” before dinner!
8 oz. Hulled Green Pumpkin Seeds
8 cloves Garlic, unpeeled
1 Tbsp. Olive Oil
2 tsp. Ancho or Guajillo chili powder
Salt to taste
Fresh squeezed lime juice to taste
Combine pumpkin seeds, garlic, chili powder and olive oil. Transfer to a skillet and stir constantly over medium high heat until the pumpkin seeds have popped and have started to turn brown. Scoop pumpkin seeds out of pan and place in a bowl. Toss warm pumpkin seeds with salt and fresh lime juice.
November 6, 2013
I like to have “theme” food when it’s my turn for our monthly book club. After reading Elizabeth Allende’s “Daughter of Fortune”, I was inspired to tweak my traditional crab dip with my own Hispanic twist. Please note that a little extra nip of the tequila will add much more flavor to your dip!
6 oz. Cream Cheese
4 oz. Shredded Sharp Cheddar Cheese
1/4 cup Sour Cream
1 cup Shredded Parmesan Cheese
2 Tbsp. Tequila (add one for good measure!)
1-2 Chopped Pickled Jalapenos
1 tsp. Chili Powder
1.2 tsp. Cumin
8 oz. Crabmeat
1/2 cup Chopped Artichoke Hearts
2-3 cups Chopped Green Onions
Pre-heat oven to 350 degrees. Mix all of the ingredients together in a large bowl. Place ingredients in a small casserole dish. Sprinkle with paprika. Bake 20 minutes or until bubbly. Serve with tortilla chips.
October 23, 2013
Growing up, there was nothing so wonderful in the morning as the smell of sizzling chorizo coming from my mother, Laurinda’s, kitchen. It’s a simple recipe really – saute a bit of onion in Mexican chorizo and fold in eggs to make her heuvos con chorizo, add fresh grilled corn tortillas and the perfect breakfast was born. Chorizo elicits such wonderful childhood memories that I tend to incorporate it into all kinds of dishes. Here is my latest appetizer incarnation using two of my favorite ingredients – chorizo and potato. Enjoy!
24 small Red New Potatoes
1 1/2 Tbsp. Olive Oil
8 oz. Mexican Chorizo Sausage
8 oz. Sour Cream
7 oz. Shredded Chihuahua or Monterrey Jack Cheese
Preheat oven to 425 degrees. Place potatoes on a baking sheet and drizzle with oil, sprinkle sea salt and toss to coat. Bake the potatoes about 30 minutes.
Crumble and saute the Chorizo in a small fry pan until browned, about 5 – 7 minutes.
Remove potatoes from oven and let cool. Slice potatoes in half. Using a melon baller or small spoon, scoop out all but about a 1/4 inch of the insides of the potato, not breaking the skin of the potato.
Mash scooped out potato & then mix potato with sour cream, onions, and Chorizo. Fill each potato skin half with the mixture and sprinkle shredded cheese on top. Bake finished potatoes in oven for about 5 minutes or until cheese has melted.