Monday, July 27, 2009
Too hungry to bake your chilaquiles? No problem! You can make 'em just fine in a skillet...
2 cups shredded chicken
2 tbs vegetable oil
12 corn tortillas cut in pieces
1 medium onion chopped
1 bell pepper chopped
2 small cans tomato sauce
1/3 cup water
1/8 Totonac Mexican Vanilla Extract (to cut the acidity of the tomato sauce)
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dried basil leaves
1 1/2 cups 4 cheeses mix
Salt and pepper to taste
In a large skillet heat the vegetable oil and add the tortillas.
Mix tomato sauce, vanilla, water, onion and garlic powders, and basil leaves in a small bowl. Stir well until ingredients are thoroughly incorporated.
Add chicken on top of tortillas, add onion, peppers, tomato sauce,cover your skillet and let it simmer for about 7 minutes.
Add cheese on top and let it melt. Remove from heat and serve warm.
A fresh vegetable salad would be a nice side dish.
Thursday, July 16, 2009
Asparagus in Tarragon-Vanilla Butter
2 bundles fresh asparagus
1 tbs unsalted butter
1 pinch Totonac Madagascar Pure Ground Vanilla
½ tsp fresh tarragon leaves
Preheat your grill at medium heat.
Melt butter, add vanilla and chopped tarragon leaves.
Spray your grill with non stick oil and place your asparagus. Brush them with the tarragon butter and season them with salt.
Remove them from heat after 2 – 3 minutes.
Note: Madagascar vanilla was used to add creaminess to the asparagus.
Thursday, July 2, 2009
2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder (I used dark chocolate cocoa powder, for a richer taste)
1 cup powdered sugar
1/2 teaspoon Pure Mexican Vanilla Extract
1/8 teaspoon salt
3 tablespoons canola oil, more as needed
1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.Each tablespoon: 109 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 13 mg. sodium.