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Recently, we have fallen in love with Cholula Green Pepper Hot sauce but it is very difficult to find in Toronto. Sure, everyone carries the original red version, but we can never seem to find the green one. It’s not quite as hot as the red one but it really livens up flavours, like our Huevos Rancheros! I decided I would try and make my own and so I shall share it with you.

Green Pepper Jalopeño Hot Sauce

A KitchenInspirations Original Recipe

Makes 400-500 mL hot sauce

Ingredients:

  • 15 mL olive oil
  • 440 g green peppers (about 355 g cored and seeded)
  • 320 g jalapenos (about 235 g cored and seeded)
  • 1 large shallot (about 65 g)
  • 15 mL puréed garlic
  • 300 mL water
  • 75 mL cider vinegar
  • splash of agave syrup
  • Salt and white pepper

Directions:

  1. Core, seed and remove veins of the peppers (to your taste) and toss with the olive oil.
  2. Roast the peppers until their skin blisters. Peel off the skin as best as you could. Roast the shallot so that it’s almost soft.
  3. Add everything but the agave syrup to a pan and cover with the water and vinegar. Simmer until everything is super soft, about 10-15 minutes.
  4. Purée the pepper mixture until smooth and press through a fine sieve. Add in a splash of the agave syrup, salt and pepper to taste.
  5. Transfer to sterilized jars and refrigerate. Will last a few months in the fridge.

Notes:

  • The quantity will depend on how fine a sieve you have. I generally run it through a fine metal sieve to catch larger bits, then I press it through a very fine, reusable coffee filter. It makes a beautiful, silky sauce.
  • If you prefer a hotter sauce, leave more of the ribs on the Jalopeños. I can’t tolerate the extreme heat so my sauce is only mildly hot.

 

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In mid-July, we were one of five couples invited to a socially responsible BBQ at a friend’s house. They put three tables together outside giving us ample space to distance ourselves. Each couple was asked to bring something and this marvellously flavourful side was one of the dishes someone brought. Everyone asked for the recipe, including me! I chose to make it as a dip for a summer evening cocktail party, socially responsibly distanced, of course. Each couple had their own plate!

The beans and lentils are packed with flavour, the salsa and lime yoghurt just up the ante.

Baja Mexican Beans and Lentil Dip with Lime Sauce and Salsa

From Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment By Nina Olsson

For the original recipe please click here

  1. Combine all of the ingredients and set aside.
  1. Combine all of the ingredients and mix well. Refrigerate until needed
  • Olive oil
  • 2 shallots, diced
  • 200 g dried navy beans (400 g cooked)
  • 100 g dried lentils du puy (200 g cooked)
  • 4 cloves garlic, finely minced
  • 1 avocado, finely diced
  • 1 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp smoked sweet paprika
  • 3/4 tsp salt
  1. Cook the beans and lentil until softened, rinse.
  2. Heat oil in a frying pan and add the shallots until caramelized, add the garlic and cooked beans and cook until they can easily be mashed about 5 minutes. Add the remaining ingredients and cook for 2 minutes.
  3. Serve in a bowl or on a plate drizzled with the Baja Sauce and Salsa with baked tortilla chips

I chose blue tortilla chips because they were gluten-free and organic.

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Covid has forced us to try to reinvent our favourite restaurant meals. Not because we’d rather not get take-out, because we’ve been trying to support our local restaurants at least once per week, but it’s because some of our favourite places don’t offer take out right now! 

Some restaurants (who are not offering take out) are offering online demos of some of their popular dishes; my favourite French Bistro has two recipes on IGTV, French Onion Soup and their delectable Tart au Citron. The French onion soup takes about three days to make and the tart au Citron takes two days! They are a lot of work! I am happy to wait until I can go and order these in person because I don’t have the patience to wait three days for my soup to be ready. 

This is half of Playa Cabana Cantina’s huevos rancheros. It ain’t pretty but it’s damn good.

The Mexican chorizo recipe was in response to not being able to find it locally (yes, there are places downtown but I wanted to stay close to home in these unusual circumstances). We just love this Mexican place, because their Huevos Rancheros is simply TDF! We literally dreamt about this dish while we were in Spain, it was going to be one of our first restaurant meals back home. Then the sh%$ hit the fan and you know the rest. The first layer is made of rice and beans, then a warm, soft flour tortilla, then some wonderful flank steak with crispy chorizo and finally topped with a perfectly fried egg. Warm, smokey, earthy spices make this dish moreish. The dish is literally enough for two, we always share, getting a second egg for an extra dollar. I created the chorizo recipe for this dish and to be honest, it really hit the spot.

This is a version of the Huevos Ranchero we made about a month ago.

Home Made Mexican Chorizo

A KitchenInspirations Original Recipe

Makes 400 g of raw, loose chorizo

Ingredients:

  • 350 g ground lean pork
  • 60 g bacon, finely chopped
  • 5 g ancho chilli powder
  • 2 g smoked paprika
  • 1 g Mexican oregano
  • Pinch of cloves
  • 4 g salt
  • 10 g sweet paprika
  • 13 g roasted garlic

Directions:

  1. Mix all of the ingredients together and form into 80 g patties. Freeze in patty form, defrost in the refrigerator before use (you can also cook from frozen, it just takes longer).

Notes:

  • I’ve been watching a lot of cooking demos and one I recently saw was Chef Michael Simon from Food Network cooking ground meat as a patty. He wasn’t making patties, just searing them on both sides and breaking them apart as they cooked. It’s a fantastic method, you get even browning on both sides and the meat is very easily broken up.
  • I have made this recipe with Beyond Ground Meat and it works out very well; don’t add the bacon if you are cooking vegetarian but you may wish to increase the smoked paprika to 3 g to get a smokier flavour. 

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Our neighbourly South-Western- themed progressive dinner party was scheduled two days after we returned home from Arizona, I didn’t think it would be a problem because we were only responsible for hors d’œuvres and appetizers, easy-peasy! HA! Had I read more than the heading of the organizer’s email, I would have realized that things would get a bit more complicated since one person decided to go vegetarian, gluten and dairy free (for health reasons). But, you know me, I do love a challenge and as luck would have it, my experiments turned out even better than I expected! So much so, that JT has asked for it several times since, so I documented the recipe for the future use.

This recipe originated from Emeril Lagasse but I tweaked it a little bit. What attracted me to this recipe was, of course, that it was baked an not deep fried, and although deep fried would be awesome, it’s always nice to lower calories whenever possible particularly if you need not sacrifice flavour or texture! I think you will be very happy with the baked version (our group could not get enough of them)! I’ll speak to the vegetarian, gluten-free and dairy- free version in my notes below (no pics, sorry).

You can see how crispy these turned out.

Baked Jalapeño Poppers

Makes about 24 jalapeño poppers

For the original recipe, please click here.

Ingredients:

  • 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
  • 170 g (6 oz) cream cheese, at room temperature
  • 140 g (1 1/2 cups) grated sharp or old cheddar
  • 3 g (1/2 tsp) ground cumin
  • pinch of cayenne, or less, to taste
  • 2 large eggs
  • 30 mL (2 tbsp) milk
  • 8 tsp Essence, divided
  • 1 cup panko crumbs
  • 1/2 cup coconut flour
  • non-stick spray

Directions:

  1. In a small mixing bowl, combine the cream cheese and grated cheddar and mix well.
  2. Toast the cumin until you can smell the aroma, allow to cool and add to the cream cheese mixture and stir well. Set aside.
  3. Prepare your breading station by whisking 2 large eggs with 2 tsp of the Essence and the milk in a shallow bowl. In a second shallow bowl, mix 4 tsp of the Essence with the coconut flour. In the third shallow bowl, add 2 tsp of the Essence to the panko and mix well. Reserve remaining essence for the next time (and believe me, there will be a next time!)
  4. Fill each jalapeño densely with the cream cheese mixture, being careful not to mound it too high; continue filling until you have filled all of the jalapeño halves.
  5. Dredge each jalapeño half in the coconut flour, then dip into the egg mixture and repeat once more. Finally, dip each pepper into the panko and press panko into the jalapeño to coat well. Repeat until all are coated.
  6. Pre-heat the oven to  375° F. Place jalapeño cut side up on a parchment-lined baking sheet. Give each jalapeño a light coating with the non-stick spray. Bake for 30 minutes or until panko is golden and crisp.
  7. Serve warm with sour cream and salsa.

Notes:

  • For the vegetarian, gluten-free and dairy-free version, I simply replaced the cheeses with creamed lentils (about 1/4 cup cooked in vegetable broth and puréed with a stick blender) and the panko with shredded unsweetened coconut. Even the non-vegetarians loved them! (Sorry, no pics).
  • I use coconut flour for baked “fried” foods because the coconut has an unbelievable absorption property which makes the batter so much crispier than all-purpose flour.
  • I used gloves to protect my hands from the jalapeños as I cleaned them, you might consider doing this too.
  • Leftovers? Freeze unbaked jalapeños on a parchment-lined baking sheet and when frozen, pop them into a ziplock bag.To bake frozen jalapeños, no need to defrost, just bake for a little longer to crisp up.

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In early April, my dear friend from University invited me to spend a few days at her second home in southwestern Florida. I did a lot of the cooking because I enjoy doing so and she just loves my creations. I whipped up a batch of the zucchini wraps that JT and I often have, because I thought she might enjoy this calorie reduced, gluten free deviation and I was right. I knew I had to share the recipe and spread the love. It’s a cross between a crêpe and a wrap but it is sturdy enough to hold in your hand and fill with whatever your heart desires. I’ve tried the cauliflower version and to be honest, I did not find them satisfying nor were they sturdy enough to hold the filling. We have these at least once a week, I hope you will give them a try.

Zucchini Wraps

Updated March 19, 2019

A KitchenInspirations Original Recipe

Makes 6 wraps 15 cm (6-inch) diametre (they shrink quite a bit)

ZucchiniWraps Recipe

Ingredients:

  • 400 g (4 cups) raw zucchini, grated
  • Salt for osmosis
  • 30 g (1/4 cup) coconut flour
  • 5 g (1/2 tsp) sea salt
  • 125 mL (1/2 cup) egg whites, lightly whisked
  • Non-stick spray

Directions:

  1. Preheat the oven to 200° C (400° F).
  2. Grate the zucchini and salt generously in a bowl to remove excess liquid. Allow to sit for about 30 minutes.
  3. Rince zucchini well and squeeze out as much liquid as possible, return to a clean, dry bowl.
  4. Combine the grated zucchini with the coconut flour and toss until evenly coated. Add the salt.
  5. Pour the egg whites over the zucchini and mix well. Allow to stand for 5 minutes.
  6. Line a baking sheet with parchment (I have only tested this recipe with parchment, not Silpat or any other silicon matt). Spray well with non-stick spray.
  7. Tightly fill an 80 mL (1/3 cup) measuring cup with the zucchini mixture. Turn out onto the prepared parchment and using the back of a fork, spread out the zucchini to make a 20 cm (8-inch) diameter pancake, the same thickness throughout (they will shrink to about 15 cm (6-inch)).
  8. Bake for 30 minutes or until golden along the edges, carefully flipping about halfway through. Spray lightly with non-stick spray before you flip.

Notes:

  • You may flavour the zucchini wraps with herbs or spices but I prefer to keep mine relatively simple so that the filling can do all the flavouring. We usually have these as fish tacos or chicken fajitas.
  • The zucchini wraps do shrink quite a bit as they bake so make sure you make them large enough to hold the filling of your choice.
  • Spraying the parchment is necessary because, without it, they really stick to the parchment.

Nutrtional Facts for 1 Shell

Weight Watchers Points

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Dulce de Leche Tiramisu

A KitchenInspirations Original Recipe

Makes 1 round 18 cm (7 inch) round dessert

Ingredients:

  • 6 churros (I bought mine from here)
  • 125 mL (1/2 cup) strong coffee
  • 30 mL (2 tbsp) Tequila (I used this one)
  • 415 mL (14 oz) dulce de leche (I made this recipe), divided
  • 2 egg yolks
  • 125 g  (1/2 cup) cream cheese, softened
  • 5 mL (1 tsp) cinnamon, divided
  • 237 mL (8 oz) whipping cream, stabilized (see below)

Directions:

  1. Cut the churros in half lengthwise. Cut each end about 6 cm (2 inches) long. Lay cut churros into a pan large enough to hold them in one layer.
  2. Combine the coffee, tequila and 15 mL (1 tbsp) of the dulce de leche and mix well. Pour half of this mixture over the cut churros and set aside for 10 minutes, turned occasionally.
  3. In the meantime, in a double boiler or bain-marie, combine the remainder of the coffee, 30 mL (2 tbsp) dolce de leche and 2 egg yolks and mix well. Set over hot water and beat with a hand mixer constantly until doubled in bulk and thickened. Remove from heat and allow to cool to room temperature.
  4. Cream the cream cheese until smooth and slowly add the thickened egg mixture and beat until fluffy and well combined.
  5. In a 18 cm (7 inch) springform pan, begin to line the edges with the churros, placing cut side down so the nice curly side is up. Line the bottom of the churros with the remaining middle cuts (this will also help hold the churros on the sides up!).
  6. Reserve 30 mL (2 tbsp) dulce de leche. Add the remaining dulce de leche sauce to the bottom of the tiramisu directly on top of the bottom layer, spread as evenly as possible. Sprinkle with 2.5 mL (1/2 tsp) of cinnamon. Spoon the cream cheese mixture on top and spread evenly. Sprinkle with the remainder of the cinnamon.
  7. Whip the cream with the final 30 mL (2 tbsp) dulce de leche until incorporated. To stabilize, see notes below. Spoon the whipped cream over the cream cheese mixture and swirl naturally on top.
  8. Chill well to cut nice slices. To serve, sprinkle with additional cinnamon if desired.

Notes:

  • No need to stabilize the whipped cream if you are eating this treat right away, only if you plan to keep leftovers.
  • To stabilize whipped cream, melt 1 tsp of gelatin in about 3 tbsp cold water, nuked until gelatin melts completely, cools to room temperature but does not set, whip into the whipping cream.
  • You may use whole churros, you’ll need to buy 12.
  • The churros I purchased were 6 for nine Canadian dollars, which I found to be pricey. I will make my own next time (and there will be a next time!). This recipe looks good!

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On May 5, we hosted a Cinco de Mayo dinner party with a few friends. I’m not sure what I was thinking because I had already a very busy week planned, then my dear Mom’s widow became ill and had to be hospitalized so we were running up to the hospital he was in (about 45 minutes away) every few days (he is doing better but still in the hospital). I only had 3 days to prepare!!! I chose the menu based on foods that I can make ahead of time, knowing that they would only get better! In case you wondered, I made a variation of this dip as hors d’œuvres, this salad and for the main, this pulled chicken molé AND a Dolce de Leche tiramisu (recipe to come) for dessert. It was a bit decadent, but sometimes I really need to play in the kitchen!

This lasagna is a delicious combination of flavours and it’s worth making each layer yourself, if you must, choose canned beans to save a little time.

It’s a flavour sensation! I put a poached egg on top the next day for a very tasty brunch!

Mexican Lasagna

A KitchenInspirations Original Recipe

Serves 4 as a meal or 6-8 as an appetizer

Ingredients for the Pulled Pork:

  • 250 g pork tenderloin
  • 125 mL (1/2 cup) stock (I used beef)
  • 250 mL (1 cup) passata (tomato sauce)
  • 125 g (1/2 cup) sweet onions, thinly sliced
  • 5 mL (1 tsp) cumin
  • 5 mL (1 tsp) coriander
  • 5 mL (1 tsp) Hungarian paprika
  • 1.25 mL (1/4 tsp) smoked paprika
  • 2.5 mL (1/2 tsp) salt
  • 1.25 mL (1/4 tsp) pepper

Directions for the Pulled Pork:

  1. Combine all of the ingredients in the bowl of a slow cooker or crock pot and mix well.
  2. Cook on high for 4 hours or until pork is easily pulled using two forks.

Ingredients for the Lasagna:

  • 6 corn tortillas, cut in half
  • 250 mL (about 1 cup) shredded pork (recipe above)
  • 85 g (1/2 cup) dried black beans, cooked and either puréed or mashed with a fork
  • 80 g (1/2 cup) sweet onions
  • 125 mL (1/2 cup) grilled corn
  • a handful (~1/4 cup) of cilantro
  • 125 mL (1/2 cup) Salsa
  • 150 g (about 1 cup) Mexican cheese or mozzarella
  • cilantro, for garnish
  • loosened yogurt (in a squeeze bottle)
  • sriracha sauce mixed with loosened yogurt (in a squeeze bottle)

Directions for the Lasagna:

  1. Preheat the oven to 220° C (425° F).
  2. In a non-stick skillet, caramelize the onions, add the beans, mushing some of the beans (add some stock if necessary). Set aside.
  3. Spray a pate terrine with non-stick spray.
  4. Layer 2 half corn tortillas on the bottom of the pan, cover with 1/3 of the shredded pork, 1/3 of the mashed beans, 1/3 of the corn, 1/3 of the cilantro, 1/2 of the salsa and 1/3 of the cheese. Repeat for two more layers, leaving out the salsa on the last layer. Cover with a non-stick sprayed piece of foil or the top of the pan, if you have one.
  5. Bake for 15-20 minutes covered, then uncover and bake for 10-15 minutes or until cheese is bubbling and lightly golden. Allow to sit for 10 minutes before serving.
  6. Serve garnished with a drizzle of loosened greek yogurt and sriracha sauce and a sprinkling of chopped cilantro.

Notes:

  • I was unable to find Mexican cheese so I used Manchego and Mozzarella.
  • If you cannot grill fresh corn, frozen is acceptable but you will miss the grilled flavour.

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CoconutCauliFriedRice
A Chicken Mole Enchilada is not a low calorie dish, it’s about balance so I decided that I wanted a lighter side, hence the Coconut Cauliflower “Fried Rice”. It’s really easy to prepare and goes well with Mexican and Thai dishes. The coconut flour absorbs moisture and helps the cauliflower “fry” instead of steam.

Coconut Cauliflower “Fried Rice”

A KitchenInspirations Original Recipe

Makes about 1 L or 8 cups coconut cauliflower “fried rice”

Ingredients:

  • 2 heads cauliflower, washed and chopped roughly
  • 1/2 cup coconut flour
  • salt and pepper to taste
  • 2 tbsp EVOO

Directions:

  1. Add cauliflower to the bowl of your food processor (blender or emersion blender will not work), plus a few times until cauliflower resembles rice. Add the coconut flour and pulse to combine.
  2. Season with salt and pepper.
  3. Heat the EVOO in a large Dutch oven, add the cauliflower rice in batches (we don’t want to steam it, just heat it and give it a rough fry, like fried rice). Continue until all of the “rice” has been fried. Keep warm until ready to serve.

Notes:

  • Coconut flour absorbs moisture so the coconut cauliflower rice actually retains a similar texture to rice.
  • Coconut flavour may not work with all dishes but it was absolutely wonderful with the Chicken Mole Enchiladas.
  • You may also add some spices to this dish, like cumin or coriander but the mole was flavourful enough, I did not want to confuse the palette.

 

CoconutCauliflowerRice NutFacts

Based on 15 servings.

CauliflowerCoconutRice

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My Father in Law passed recently. He made his 92nd birthday two-weeks earlier. It was very sad to lose him but to be honest, the last few years have not been kind to him, he simply existed, partly by choice and partly by nature (use it or lose it). That’s all of our parents now and I must tell you that it feels weird being an orphan at my age, both JT and I were very close to each other’s parents. Since Dad lived in Toronto, we made arrangements close to home and our home was the hub, which proved to be a lovely distraction. Our dearest friends Paul and T drove up from Wisconsin to help us and console us. Paul had known JT’s Dad through business so there was a strong connection with him. My newly married nephew and his bride also stayed with us because they live about two and half hours from the city. The house was alive with action! My FIL would have LOVED it!

Everyone came to the city to be at his bedside—I know he would have loved that too, although he didn’t love attention, he loved the buzz of activity. He passed very peacefully during the early hours of the morning of May 28, he didn’t suffer long. That evening, everyone gathered at our home and we had a wonderful family dinner telling stories and being there for each other. We ate rotisserie chicken, a variety of store bought salads and some homemade cookies I had in the freezer (I didn’t have time to throw anything together). We had the visitation on June 2 and the service on the 3rd. At 12pm on the 2nd, I discovered that everyone was coming for dinner just prior to the service the very next day so I sprung into action and made a huge batch of chicken mole out of the leftover rotisserie chicken. Fortunately, I had tried this recipe before and got the thumbs up from JT, so it was an easy decision to make it again.

ChickenMole_2 We had a couple of leftovers that JT and I had for dinner later that week.

The mole sauce can be made in a slow cooker but I did it stove-top this time—I found it therapeutic to be involved in the dish, chopping, stirring and cooking. Like any saucy dish, this definitely tastes better the next day. The rotisserie chicken is an easy addition to the mole, just shred it and stir it into the cooled mole sauce, fill the corn tortillas, refrigerate overnight so the flavours can meld. It was a huge success! Everyone loved it.

JT usually orders a mole when we dine at a Mexican restaurant and I’ve always wanted to try my hand at it. Although there are many recipes handed down generations that take two to three days to make, this one can be made in about an hour. It developes the depth of flavour as it sits overnight. I would not rush it, make it a day or two ahead.

Bucket List

Chicken Mole Enchiladas

Makes 24 Enchiladas (15 cm or 6 inch corn tortillas)

For the original recipe, please click here.

Ingredients:

  • 750 mL (3 cups) sodium-free chicken stock (or vegetable stock)
  • 500 mL (2 cups) freshly squeezed orange juice (about 3 good sized oranges)
  • 30 mL (2 tbsp) EVOO
  • 570 g (1 1/4 lb) sweet onions, sliced
  • 55 g (about 1/2 cup) sliced almonds
  • 6 large garlic cloves, finely chopped
  • 8 g (4 tsp) cumin seeds
  • 8 g (4 tsp) coriander seeds
  • 4 g dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
  • 4 g dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
  • 40 g (about 1/4 cup) raisins
  • 4 8 cm x 1 cm (1/2-inch) strips orange peel (orange part only)
  • 1.5 g (1 1/2 tsp) dried oregano
  • 45 g semi-sweet chocolate, chopped
  • 4 g ground cinnamon (omit if using Mexican chocolate)
  • Chopped fresh cilantro or green onions
  • 24 corn tortillas
  • 1 rotisserie chicken (or 3 left over), shredded (replace with firm tofu or beans if vegetarian)
  • 200 g (2 cups) Queso de Oaxaca or Mozzarella Cheese, grated
  • Crème fraîche, sour cream or yogurt as garnish
  • Sriracha sauce/or chipotle mayo as garnish

Directions:

  1. Heat the EVOO (Extra Virgin Olive Oil) a large Dutch oven, add the sliced onions and sweat them out.
  2. Add the almonds and toast slightly. Add the garlic and cook until they release aroma, then add the cumin, coriander, two types of chilies (*replace with 15 mL (1 tbsp) smoked paprika if you prefer less spicy food) and cook until you can smell the spices.
  3. Add the raisins, orange peel, oregano, chicken stock and orange juice. Mix well. Simmer for 30-40 minutes, stirring occasionally. If using the dry chilis, remove them and discard.
  4. Add the chocolate and cinnamon (or Mexican chocolate) and stir until chocolate has completely melted. Using an emersion blender, blitz the sauce until very smooth. Cool completely. Set aside 2 cups of sauce. Stir in the cold shredded rotisserie chicken.
  5. Fill each corn tortilla with some chicken mole and a little cheese, tuck the rolls into an oven proof pan with the rolled end secured. Repeat until there is no more mole. Pour reserved sauce over the enchiladas, sprinkle with grated cheese. Cover with foil and refrigerate overnight.
  6. 1 hour prior to sitting down to eat, preheat oven to 350° F (177° C). Bake enchiladas for 30-40 minutes or until totally heated through (inside temperature should be around 150° F (66° C) and cheese should be melted and bubbling.
  7. To serve, drizzle with Crème fraîche, sour cream or yogurt and Sriracha sauce or chipotle mayo. Sprinkle with chopped cilantro and/or green onions. Serve over Coconut Cauliflower Rice (recipe to come).
ChickenMole_3 We had these at the cottage a week or so ago. I added a little guacamole for fun. I don’t have many food style tools at the cottage so the garnish is quite rough.

Notes:

  • The enchiladas freeze well. You may wish to slip a piece of parchment between each enchiladas so you can easily separate them.
  • *If you are concerned about the dish being too spicy, omit the dried chilis and replace them with 15 mL (1 tbsp) smoked paprika.

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TurkeyChiliFirst

JapaneseCherryBlossoms

The Japanese Sakura Cherry Blossoms in High Park

CherryBlossomTree

Our Cherry Blossom tree in the front yard

Cinco de Mayo Inspired Turkey Chili

A Kitcheninspirations Original Recipe

Serves 8-10

Ingredients:

  • 1 cup dried red kidney beans, soaked overnight in water
  • 250 g sweet onions, chopped
  • 25 g garlic, finely chopped
  • 300 mL tomato sauce
  • 2 tbsp tomato paste
  • 500 mL water and or chicken stock
  • 900 g ground turkey breast
  • 1 1/2 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili
  • 1/2 tsp sea salt
  • 5 g dried ancho chili (seeds and veins removed)
  • 1 tbsp unsweetened cocoa
  • 30 mL tequila (a nice smokey one)

Garnish:

  • 1 ripe avocado, sliced thinly
  • 10 tbsp Greek Yogurt (approx 150 mL)
  • 10 tbsp mozzarella cheese
  • handful of Cilantro, or to taste
  • 3-4 Green onions, finely chopped
  • 1 red chili pepper, finely sliced

Directions:

  1. Pre-heat slow cooker on high. Rinse beans and add to the slow cooker along with the onions, garlic, tomato sauce, tomato paste and the water and/or stock and give it a good stir.
  2. Brown the turkey meat in a very hot cast iron pan in batches. Add the browned turkey and juices into the slow cooker in batches. Once you have browned all of the turkey, remove the pan from the heat and deglaze the pan with the tequila, scraping off all the delicious turkey bits from the pan. Add this liquid into the slow cooker.
  3. Give the chili a good stir. Cook on high for 4-5 hours or until the beans are fork tender. If the chili is too liquidy, then remove the lid for the final hour of cooking.
  4. Serve hot garnished with sliced avocado, a tablespoon of yogurt or sour cream, cilantro, chopped green onion, shredded mozzarella cheese and finely sliced peppers.

Based ib 10 Servings

Based on 10 Servings

It's heavy on the points but high on flavour.

It’s heavy on the points but high on flavour.

TurkeyChili

A delicious Mexican Flavoured Chili

Ladies Night May 2015

Ladies Night May 2015

LadiesNight2

I should have set up the tri-pod for an all in shot.

 

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Today is my dear Mother’s birthday; were she alive, she would have been 78 years young!

Happy Birthday Mom, I miss you.

Happy Birthday Mom (21 in this photo), I miss you.

Several years ago we dined at Diego, a lovely Mexican restaurant in the MGM Hotel in Las Vegas and I had a wonderful Ceviche that I have not been able to forget. It was an unusual combination of coconut milk and lime juice that just hit my taste buds perfectly. I adore ceviche and order it whenever I see it on a good restaurant’s menu and have not had the pleasure of these flavours together in one since. So, I thought I’d take a stab at it and create an opportunity to use one of my pearls in the process! Clever, don’t you think?

I’ve made ceviche before, the non-cheater kind but I wanted to put this together quickly for an hors d’œuvres recently and I didn’t feel like waiting for the acid to ‘cook’ the shrimp so I came up with this ‘cheater’ version. You can make the ceviche the old fashioned way, but this really worked out well!

I would have liked to add cubed avocado to this dish but sadly forgot to put it on my shopping list! I’ll remember next time, this is a very quick and tasty recipe.

It’s also rather coincidental in this cyber world how we all post about similar things so I can’t go without mentioning my dear Australian Blogging friend Lorraine who just last week posted this gorgeous recipe about real ceviche. Great minds think alike…please don’t finish the last part of this saying, it kinda bursts my bubble!

CheaterCevicheSpoons_2007

It’s just as tasty and doesn’t take long to make.

Cheater Shrimp Ceviche

Makes ~200 mL Ceviche (slightly more than 3/4 cup), or 8 single serve Chinese Spoons

Ingredients:

  • 1 tbsp coconut milk powder
  • 1 tsp fresh ginger, grated finely
  • 1 tbsp rosa’s lime cordial
  • 2 tbsp lime juice
  • 80 g cooked cocktail shrimp, chopped
  • 3-4  slices of English Cucumber (0.5 cm or 1/4″ thick) cubed
  • 1 celery rib, cubed
  • 1/4 cup avocado, cubed
  • 1 tbsp cilantro, chopped
  • 1 tbsp green onion, chopped
  • 1 tsp smoked paprika pearls

Directions:

  1. Combine the coconut milk powder, finely grated ginger, lime cordial and lime juice in a measuring cup and blend until smooth with a stick blender.
  2. Combine the chopped shrimp, cubed English cucumber, avocado (if I had some) and celery with the cilantro and green onion, toss with the coconut milk dressing to coat evenly.
  3. Serve immediately garnished with the smoked paprika pearls.

CheaterCeviche_2004

A refreshing combination of flavours.

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We were invited to two BBQ’s this weekend, so I whipped up two batches of a favourite, Mexican Three Cheese Layered Dip. This dip is great because of the variety of flavours in each bite, it’s never the same.

Mexican Three Cheese Layered Dip

Serves 10-12

Mexican Three Cheese Dip

Layer 1 Cream Cheese:

  • 1 250g Low Fat Cream Cheese, room temperature
  • 1 250g No Fat Yogurt (drained 12 hours to make yogurt cheese)
  • 1 cup Shredded sharp cheddar cheese
  • 1 cup Salsa (home made recipe below)
  • 1 cup Avocado Paste or guacamole (home made recipe below)
  • 1 tsp Cumin
  • ¼ tsp Smoked paprika
  • 1 Clove garlic, finely minced
  • Salt and pepper to taste
  • 1 tbsp Chives, finely sliced for garnish

Layer 2 Avocado Paste

  • 1 Ripe avocado
  • 2 tbsp Lime juice (or more for a smooth paste consistency)
  • 2 tbsp Cilantro, finely chopped
  • 1 tbsp Shallot, finely chopped
  • 1 clove Garlic, finely minced
  • Salt

Layer 3 Salsa

  • 250 g Mini tomatoes (if you use regular tomatoes, remove seeds as they will make this salsa too runny).
  • ¼ cup Cilantro, finely chopped
  • 1 Clove garlic, finely minced
  • 1 Green onion, finely chopped
  • ¼ cup Cucumber, finely diced
  • Pinch of Cayenne pepper, or to taste
  • 1 tsp Cumin
  • ¼ tsp Smoked paprika
  • Splash of lime juice
  • ¼ tsp grated lime zest
  1. Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper. Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
  2. Whip room temperature cream cheese with yogurt cheese. Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
  3. Salsa, combine all ingredients and mix well. Set aside (this is best made the day before; if you find it is too liquid, strain using a fine sieve).
  4. Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
  5. Assembly: In a clear bowl (we picked these up from Loblaws, and I love them because they doubled as a ‘gift’), evenly distribute the cream cheese mix. Then smooth the avocado paste over it. Next is the salsa, reserve about a tablespoon, evenly spread the remainder. And last but not least, sprinkle the cheddar and garnish with a little reserved salsa and chives. Serve at room temperature with flat breads, tortilla chips or corn chips. Enjoy!

Mexican Three Cheese Dip on Foodista

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