unwind cooking
Mexican
Garlic Shrimp Feta Cheese Quesadilla with Pineapple Salsa
On my way to Trader Joe’s I was grappling with the daily matter of What to Cook for Dinner. I remembered I had some frozen langostino tails, shredded Mexican cheese and feta I always keep for my salads. So I bought flour tortillas for $1.79 and a pound of frozen wild blue shrimp. After pouring … Continue reading
Posole de Pollo (Chicken Posole)
Add some spice to your summer with this hot chicken posole. Eat with warm rolled up corn tortillas. Serves 8. 2 tablespoon grapeseed or olive oil 2 sweet onions, finely chopped 3 cloves garlic, minced 1/2 teaspoon cracked peppercorns 2 32-ounce chicken broth 3 10-ounce cans diced tomatoes with green chilies. This will make your … Continue reading
Latin-style Chicken and Potato Soup
If you want to eat this soup in true Latino fashion, eat with warm rolled up corn tortillas. Delicioso! Serves 4. You might say this sopa goes well with a cold Mexican beer like Cerveza Pacifico (yum) … but why not wine too? I enjoyed with a chilled 2010 Raymond Hill California Chardonnay. First, do … Continue reading
Cilantro Lime Avocado Shrimp Salad
Absolutely delicioso! Serves 4 | Wine to sip: 2008 Clos La Chance Chardonnay Santa Cruz Mountains 2 tablespoons grapeseed oil or other cooking oil 1 red bell pepper, sliced chopped, seeds and ribs removed 1 cup tomatillo roasted yellow chili salsa, preferably organic or your favorite red salsa 24 uncooked wild blue shrimp, thawed, peeled … Continue reading
Mashed Potato Quesadilla
Serves up to 4 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi – I got a 1.5L bottle of this wine last week and it kept fresh for 3-4 days with a cork in the fridge. I had a lot of left over mashed potato. Quesadillas was an easy solution! Add a side … Continue reading
Flan de Leche (Flan)
Serves 8 | You will need (2) baking dishes, 1 larger than the other (see pic below). 1/2 cup sugar 1/4 cup water 3 eggs plus 3 egg yolks 1 14-ounce can sweetened condensed milk 1 cup heavy whipping cream 3/4 cup low fat milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon sea salt Pre-heat … Continue reading
Chicken Enchiladas Rojas
Serves up to 4 | Wine to sip while cooking 2010 Charles Shaw Merlot 6 frozen boneless chicken breast strips (or 2 large boneless chicken breasts) 1 tablespoon grapeseed oil 24 ounces of mild salsa roja, red salsa, or salsa auntentica 2 cups fresh cilantro sprigs 1 cup sour cream 1 cup canned corn 8 … Continue reading
Top Sirloin with Fresh Cilantro, Lime, Avocado, Tomatillo Chili and Baked Cornbread Muffins
One of the BEST TASTING recipes I’ve made yet. Serves 4 | Wine to sip while cooking: 2009 Castle Rock Sonoma County Pinot Noir – medium-bodied, aromas of cherry, tea and herbal spice. On the palate it is smooth with a silky texture and mild tannins, giving flavors of black cherry, plum and spice, with … Continue reading
South of the Border Stuffed Red Peppers
Serves 6 | Total time 1 hour, 25 minutes | Wine to sip while cooking: 2009 Charles Shaw Cabernet Sauvignon 3 medium potatoes or 2 large gold potatoes 1 tablespoon grapeseed oil or olive oil 1 pound lean ground beef 8 oz sweet corn (approx.15 oz can) 2 teaspoon ground cumin 2 cups shredded Mexican blend … Continue reading
