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Friday, October 16, 2009

I Like To Be Different!

Were you ever one to be the odd ball? You know, the Lone Ranger...the outcast...the one that always fit in, but never fit in at all...the eccentric one?? That's me! I was never one to follow until Twitter came along. Nor, was I the one with loads of friends until I joined Facebook http://facebook.com/ or Group Recipes http://grouprecipes.com/ a while back. Anyway, when I noticed Tie Dyed Tortilla Chips at http://blisstree.com/, I thought of how I love things that are a wee bit edgy.



I have had an ongoing love affair with Mexican food and especially corn tortillas in any way, shape, or form for most all my life. So, when I spotted this quirky fried tortilla chip recipe...I decided to have a Mexican feast this weekend. That certainly includes huevos, salsas, queso, and ablondigas soup to name a few Mexican dishes that I do so love! So come along and see how wacky I can be...let's do a Mexican brunch the Ozark way. Print this page and use for your shopping list. And please shop green...locally, seasonally, and organically! Let's be eccentric together for a fun loving meal at Brunch in the Ozarks! Oh, and don't forget your Lagniappe!


MENU
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Mexican Eggs with Cheese
Ingredients:
4 corn tortillas
4 eggs
2 green onions, minced
3/4 to 1 cup canola oil
1/4 cup diced green Chiles
1 cup cheese, shredded, cheddar, Monterey jack, or any other you like
Directions:
Heat the canola oil in a frying pan over medium high heat. Slice the tortillas into strips (1/2 inch by 2 inches) and place in the hot oil to fry. Cook the tortillas until they become crispy and slightly browned.
Drain the oil from the pan. Scramble the eggs and pour into the frying pan on top of the tortillas. Add the rest of the ingredients by sprinkling them over the eggs.
Cook over medium heat, turning the eggs until they are cooked through.
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Mexican Corn Relish
by HungryBear at http://grouprecipes.com/
Ingredients:
1 pound corn kernels (freshly roasted tastes best)
2/3 cup small diced white onion
1/4 each, small diced red and green bell peppers
1/4 small diced chipotle peppers (smoked jalapenos)
1/2 cup olive oil
1/4 cup apple cider or rice vinegar
1/4 minced cilantro leaves
1 tablespoon salt
Directions:
Combine all ingredients, cover and allow to sit under refrigeration for at least 12 hours
____________________________________________________________________ Ablondigas Soup
by ShepherdRescue at http://grouprecipes.com/
Ingredients:
1 1/2 pounds lean ground beef or ground turkey
1/4 cup dry breadcrumbs
2 large whole eggs
2 medium onions, chopped pretty small or fine
1 teaspoon chopped fresh oregano, about half that if dry (Try to use Mexican oregano)
6 carrots thinly sliced in rounds
10 cups low sodium chicken broth
1 large dry whole ancho or pasilla chile seeded and crumbled or 1 small, dry whole hot red chile seeded
1/4 cup rice or 1 large russet potato peeled and diced
1/3 cup chopped fresh cilantro
2 or 3 medium zucchini sliced medium to large (Optional)
3/4 pound fresh spinach, trimmed of stems, washed, and cut into thin shreds aka chiffonade
3 limes cut into wedges
Directions:
In a large ( 8 quarts or more) stockpot, combine the broth, oregano, onions and chile and bring to a boil; reduce heat to low and simmer.
Add carrots, rice or potatoes, cilantro and zucchini if using. Simmer, uncovered 10 to 15 minutes until tender.
While that is simmering, combine the beef, breadcrumbs and eggs and shape mixture into small balls no larger than 1 1/2 inches in diameter.
Drop meatballs into soup. Simmer uncovered about 5 minutes.
Spoon off any fat and/or foam from surface of soup.
Add the chiffonaded spinach to the soup and cook 5 another five minutes.
Ladle the soup into bowls and pass with the lime wedges to squeeze over soup or float on top.
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Tie Dyed Tortilla Chips
by http://blisstree.com/
Ingredients:
12 white corn tortillas
Paste food colors
Vegetable oil for fryer
Sea salt or table salt
Make the Dye:
1.Mix 1/4 tsp of paste food color with 1/8 cup of water. You can adjust the color intensity by adding more water to make it lighter or less water to make it intense. Choose at least four colors for dyes.
2. Lay the tortilla flat on a work surface that has been protected with wax paper or other protective layer. Using the food color and brush begin to paint the dye onto the tortilla, mixing colors any way you like.
Fry the Tortilla Chips:
Fill fryer with oil and preheat according to manufacturer’s instructions.
Cut tortillas into eighths with sharp knife.
When the oil reaches 375 degrees (185 C ) place the triangles into the fryer basket. Do not crowd them too much.. Fry until crispy. This will take about 1 to 3 minutes.
Pull basket out of oil and hold over the fryer so that the extra oil can run off for a minute or two. Tip basket carefully on towel, or paper towel.
Let the oil heat back up to 375F (185C) before you add any more tortillas. Repeat process until all the chips are cooked.
Sprinkle with salt, if desired, and serve hot.
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Red Hot Salsa
by Theresa! at http://grouprecipes.com/
Ingredients:
1 (16 oz.) can tomatoes diced
1/2 sm. onion, diced
2 Fresh jalapeno peppers, chopped
2 garlic cloves, minced
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt (more or less)
1/2 tsp. black pepper
1 tbsp. cilantro
2 tbsp. apple cider vinegar
Directions:
Combine all ingredients in food processor or blender and mix for 10-
15 seconds or until all ingredients are of desired consistency.
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Queso Blanco
by Linebb956 at http://grouprecipes.com/
Ingredients:
1 cup cheese (Monterey jack, Asadero or
Chihuahua), shredded fine
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Directions:
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
Take the time to make some home made chips out of corn tortillas...
I also like to add some fresh chopped tomato at the very end.. You want the fresh of the veggies.. that is why you don't saute first..
Give it a try, and enjoy!____________________________________________________________________
Coffee, Tea, or Beverage of Choice
Easy Mexican Hot Cocoa
by Sheldyn at http://allrecpies.com/
Ingredients:
1/2 cup and 1 tablespoon instant hot chocolate mix
3 tablespoons chocolate syrup
1-1/2 teaspoons ground cinnamon
3 pinches chili powder
3/4 cup milk
2-1/4 cups boiling water
Directions:
In a large pitcher, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir. Pour into individual mugs and serve.
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Whoops, almost forgot dessert, as if we need any more good food to eat on this Mexican Feast, but this treasured authentic recipe cannot be left behind! Adios, Amigos.
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Flan
by Vicschick at http://grouprecipes.com/I
Ingredients:
5 eggs
1 can evaporated milk
1 can sweetened condensed milk
1/2 tsp vanilla extract
1/2 tsp almond extract
pinch of salt
1 cup sugar
Directions:
Beat eggs in a bowl
Addevaporated milk and keep beating
Strain the mixture through a strainer
Add can of condensed milk, vanilla and almond extracts and mix
Preheat oven 350 degrees
Heat cup of sugar over medium-high heat until melted/ caramelized ***do not burn sugar...continue to stir until it turns brown and all sugar is melted
Immediately pour caramel into heat proof mold and tilt to coat bottom evenly
Slowly pour egg and milk mixture over caramel
Cover mold with aluminum foil or with lid if it has one..just make sure it is also heat proof
Place covered mold into a large baking dish
Fill large baking dish with hot water until it reaches halfway up the sides of the smaller mold
Bake for about 50 minutes...knife inserted in center should come out clean...otherwise bake a bit longer
Once done cool flan completely ***if using glass mold carefully place on a wire rack or towel but avoid by all means anything cold because glass mold will crack into pieces***
Once cooled place large plate over mold and carefully flip over to invert the flan ***make sure plate is also large enough to hold extra caramel that drips down the sides of the flan
Refrigerate at least 2 hours or until cooled completely
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