Two Posts in One Day?? Wha The???

Well, okay, yes I am posting twice today simply because I used something from last night's dinner for our brunch this morning ~ the Cilantro Sauce.

Last night's dinner of Tortilla Crusted Chicken Rellenos with Cilantro Sauce was awesome. Of course we have leftovers. Tom only made three Chicken Rellenos (he thought he had four chicken breast halves, but he only had three). Anyway, we have one Chicken Relleno left and about 1/2 cup of the delicious Cilantro Sauce (see recipe post below).

Now, I adapted this recipe from a simple little breakfast sandwich that my son, Mike, made when we were there for Christmas. I think they got the idea from a fast-food place (don't remember which one), but it was tasty.

I buy a large plastic box of croissants from Sam's Club, put them in a large ziplock bag and freeze them to use for a couple of weeks or more. We use them for sandwiches and breakfast. This particular breakfast sandwich is so easy and tasty.



Oh, by the way, I know the paper plate is pretty cheesy looking, but it's left over from our July 4th camping trip. Gotta use 'em up somehow!

Breakfast Croissant

2 sandwich size croissants
ham, sliced very thin
2 eggs
2 slices sharp cheddar cheese
Cilantro Sauce (see recipe in the previous post)

Cut the croissants in half. Put the ham on the croissant first. Top the ham with one slice of cheddar cheese per sandwich. Set aside.

Cook the eggs to your liking. We like sunnyside up, but scrambled works just as well.

Before placing the egg on top of the cheese, put the croissant (with the ham and cheese) in the microwave and cook for about 15 to 20 seconds at high power, just to melt the cheese slightly. Remove from the microwave, top with a cooked egg. Spread the Cilantro Sauce on the top part of the croissant and put it on top of the stacked ham, cheese and egg. Serve immediately.

I Miss REAL Mexican Food

I was born and raised in California and I love REAL Mexican food.

Tom and I lived in San Diego County before moving to Arkansas 14 years ago. It was a tremendous culture shock. I remember the first time I bought a can of artichoke hearts and the grocery clerk nearly gagged because she thought they were hearts from an animal! Or the time I bought a bunch of cilantro and the grocery clerk couldn't spell or pronounce it so she just charged me for "parsley." And, even just recently a grocery clerk had to ask me what that odd looking root was... it was ginger.

We still don't go out to eat Mexican food because there isn't any. It is all Tex-Mex. After eating Fish Tacos at Roberto’s in Encinitas, Chili Rellenos at Anita's in Oceanside, street tacos in Tijuana, ceviche in Ensanada and Camerones al Ajillo (garlic shrimp) Rosarito Beach, I just don't have a taste for Tex-Mex, particularly Arkansas-style.

After we moved here, I wasn't able to find all the ingredients to cook the dishes I used to until just recently when one of our grocery stores started carrying some of the items I had been accustom to buying in California, thanks to the recent influx of Latinos to this part of the country. So when I saw Valli’s (More Than Burnt Toast) recipe for Tortilla Crusted Chicken Rellenos with Cilantro Sauce, I had to try it.

Tom and I went shopping yesterday afternoon, and wouldn't you know it, Kroger did not have poblano peppers. So off to Walmart (UGGG! Hate Walmart) we go, where we scored on the peppers. I love poblano peppers! My son, Chris, makes the most awesome Roasted Cream of Poblano Soup.... but, another time for that.

So, Tom made the Chicken Rellenos, I made the Cilantro Sauce and the Rice. We both changed Valli's recipes a little (which I have noted), but dinner was absolutely delicious. When Tom was browning the chicken,the kitchen smelled wonderful from the cumin and crushed tortilla chips.

Tortilla Crusted Chicken Rellenos with Cilantro Sauce

For the Cilantro Sauce

2/3 cup dairy sour cream (I used "light" sour cream)
1/3 cup mayonnaise(instead of mayonnaise, I used about 1/2 cup of guacamole that was leftover from the night before ~ 3 mashed avocados, a teaspoon of minced garlic, 1/4 cup of salsa, 2 tablespoons grated onion, 2 teaspoons of minced jalapeno peppers, juice of 1/2 lemon, 1/2 cup chopped cilantro, salt & pepper)
4 green onions, chopped finely, green tops included
1 small jalapeno, seeded and diced (we had one roasted poblano pepper leftover, so I used that instead)
3 Tablespoons cilantro, finely chopped

Mix all ingredients well, cover, refrigerate and serve with Chicken Rellenos.

For the Tortilla Crusted Chicken Rellenos

4 chicken breast halves
4 small poblano peppers
6 oz. Pepper Jack cheese, cut into strips 1-1/2 oz. each (we just used jack cheese)
1/2 cup buttermilk
1 cup finely crushed tortillas chips (Tom used Mission pre-fried Red Tortillas, hence the bright colored crust)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
3 Tablespoons canola or vegetable oil

Roast whole poblano peppers over hot grill, under broiler or over gas flame of stove. Turn frequently to ensure even roasting and cook until skin is charred and blistering. Place roasted peppers in plastic bag to steam (we used a paper bag). When cool enough to handle, cut a vertical slit in peppers and remove seeds and stem ends. Remove skin by gently scraping with a knife. Rinse, pat dry with paper towels, and stuff each pepper with cheese stick. Set aside.

Preheat oven to 375F. Place chicken breasts between sheets of plastic wrap and flatten with meat mallet to 1/4-inch thickness. Place cheese filled pepper in the center of each breast. Fold sides over and roll up, enclosing the pepper completely. Secure with wooden toothpicks. Place the buttermilk in a shallow bowl. Place crushed tortillas in a separate dish and add seasonings, stirring to blend. One by one, dip stuffed chicken in buttermilk and roll in tortilla mixture, pressing lightly to coat all sides. Set aside.

Place oil in large non-stick skillet and heat on medium heat. Place chicken in hot skillet and carefully saute about 3 to 5 minutes per side until lightly browned. Remove chicken to baking sheet coated with baking spray. Bake in preheated overn 20 - 25 minutes until chicken is done and temperature on meat thermometer is 160F.

To serve, remove toothpicks, placing on serving plate and serve with Cilantro Sauce.

Mexican Rice (or Sopa Seca De Arroz ~ Rice "Dry Soup)

I would never eat so-called "Mexican or Spanish Rice" because I just never liked it. It never seemed to have any flavor, except when I ate in at a restaurant in Mexico. When I was perusing this cookbook (first published in 1969 and my edition is from 1972), I found a recipe for Rice "Dry Soup." It was exactly what I was looking for. It is delicious, even by itself. We always have leftovers because there is only the two of us. Lucky for me because I love having it for lunch, warmed with a little cheddar cheese on top. Yum!!

I have added ingredients that I particularly like to the original recipe, but it is adapted from this book.

1-1/2 cups uncooked long grain rice
3 Tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can Rotel Tomatoes & Green Chilis, drained but liquid reserved
Liquid from Rotel, plus enough chicken broth to make 2 cups of liquid.
1 can of corn, drained
1/2 cup sliced pimiento-stuffed green olives (optional)
1/2 cup cilantro chopped
1/2 teaspoon tumeric
1/2 teaspoon saffron threads, crushed

Brown rice lightly in oil. Add onion, garlic and Rotel tomatoes & chilis and cook for 2 or 3 minutes; add all of the remaining ingredients, including the chicken broth/Rotel liquid.

Cover and simmer on the top of the stove over low heat for about 20 minutes. Do not remove lid. Turn off the heat and allow to sit, covered, for 10 more minutes. Remove lid, pour into large bowl and mix gently. There should be no liquid remaining when the rice is done.

Makes 6 servings.

Creativity is Generational

My youngest son, Chris, and my grandson, Jacob, left yesterday after a two and a half week stay to help us with our flip (a house we purchased to remodel and re-sell for ~ hopefully ~ a profit). That really has nothing to do with food except that all of us cooked while they were here. I mean all of us ~ me, my husband, Tom, Chris and Jacob.

Both of my sons (Mike - the oldest, and Chris - the youngest) cook. Not just cook, but really COOK. They both create new recipes, as well as sample foods elsewhere and try to recreate the taste. They both cook really, really well and it is a pleasure to share the kitchen with them... that is, if they let me in their kitchens. If Chris could manage the financial investment, he would open a restraurant. My grandson, Jacob, is 14 and he wants to be a chef. In the meantime, Chris is helping him cook and experiment with food. My husband, Tom, cooks, too, although he is not as creative as our sons, he ventures through cookbooks looking for unusual dishes to sample. He's cooked dishes I never thought would be appealing, but were delicious.

Okay, to my point of this particular blog. While Chris and Jacob were here I found a recipe for Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli at Andrea’s Recipes. They were so delicious, we had them two nights in a row. And the aioli was so darn tasty that I made a double batch the second night. On the second night, we had other appetizers along with the Crab Cake Bites and wound up with several leftover. The following evening, Jacob was going to make a Stuffed Flounder recipe he made for his Nana and Poppa in Savannah, where he lives. The recipe he initially created called for a shrimp, oysters and bread crumbs stuffing mix, but Jacob decided to use the leftover Crab Cake Bites.

This is what he did...

Stuffed Flounder Fillets

8 medium sized flounder fillets
8 to 10 of the leftover Crab Cake Bites
3/4 to 1 lb. raw shrimp, boiled about 5 minutes, cooled and peeled
2 Tablespoons fresh parsley
Salt & pepper to taste

Put the Crab Cake Bites, cooked shrimp, parsley, salt and pepper into a food processor with a metal blade. Pulse until coarsely chopped.

Lightly salt and pepper the flounder fillets and roll 1/8th of the stuffing into the fillet and secure with a toothpick. Place all 8 stuffed fillets in a baking dish and top each fillet with a thin slice of butter.

Bake the fillets at 400 degrees for 20 to 25 minutes, until done.

We served the stuffed fillets with a simple lemon, white wine and butter sauce and a rice pilaf with saffron.



Yes, the presentation was his. He is already thinking about presentation!

These were absolutely amazing and I am sure you could do this with any nice tender fish fillets.

My first portion was as served with the lemon butter sauce, but I did have a little more with the leftover Aioli. Hmmmmmm.

And, I know I am bragging, but I want to remind you that Chef Jacob is only 14 years old and the best cooking years of his life are yet to come.