Mission Accomplished!

Well my friends, today is the last day of May, and I am happy to report that I successfully completed the Month of May Mexican Food Challenge! There were days when I really had to juggle things around in order to get my fix....but I persevered through the end. You can check out my calendar that lists all my meals, on the left side of this page. I am also proud to say that some days I even did double duty and ate it for more than one meal!

In honor of my last day, I decided to cook myself up a Mexican feast! I started both my crock pots when I got up this morning (which wasn't until 10....and boy that felt good!) and came home to the house filled with wonderful smells. I made green chile beef and refried beans. It was a yummy end to the challenge. I will be posting both recipes soon!

I will still be enjoying my beloved beans on a regular basis, but just not everyday!

Chili Cheese Dip

I may have mentioned this before, but I am a dip addict! Cold dips, hot dips, it doesn't matter, there is just something about dip that always makes me smile. I once told my friend Panda that I was going to open a restaurant and only serve dip...she loved the idea and we came up with the name Dunkz. I haven't copyrighted this yet, so be nice and don't steal it please! :)

Most people would consider dip to be the beginning of a meal, but not me, I love making a whole meal just out of a nice dip! One of the best things about dips is that they are usually really simple to put together, and you can let your mind run wild with the ingredients! This had been a really busy week for me, and I had not been home yet a night this week, I was looking forward to getting in some much needed couch time, but my stomach reminded me that I needed to have some dinner. I had some Thai leftovers in the fridge, but I just wasn't in the mood, so I decided to throw together this simple dip that I have made many times in the past. I usually make it with Turkey Chili, but I only had regular, it could even be made with veggie chili....see what I mean? The possibilities are endless!

Dip....it's whats for dinner!

Chili Cheese Dip

1 (8 oz.) pkg. cream cheese (I usually use light)
1 (15 oz.) can chili (Most people don't use the kind with beans, but I do!)
1 c. cheddar cheese, shredded

Place cream cheese in a microwave safe pie plate or baking dish. Microwave for 30 seconds to soften the cream cheese; once it is softened, spread evenly over the bottom of the dish. Spread chili on top of the cream cheese and sprinkle with cheese. Bake at 350 degrees for about 20 minutes, or until hot & bubbly. (For a quicker process, this can also be microwaved for about 2 - 3 minutes.)



Here is the side view of the layers before baking.....yummy!

Since it was just me, I ate it with Fritos Scoops, but you can always jazz it up and sprinkle with sliced black olives or green onions.

Peanut Butter Truffle Brownies

I apologize for the delay in getting this recipe posted, yesterday turned out to be a crazy day with multiple meetings and appointments. I didn't get home until after 9:00 and all I wanted to do then was lay on the couch and watch Keeping Up with the Kardashians and The Little Couple on my DVR (The Little Couple is a new fave of mine on TLC!). I made these brownies for my BBQ on Sunday, and they were a huge hit!!!

The combination of the fudgy brownies and the peanut butter prompted me to break out the milk! Funny side story, my dear friend Jen, looked at the milk carton and said "Organic Milk, where does that come from? Cows still?" We all had a good laugh at that.....and yes Jen, organic milk does still come from cows!! These brownies are quite addicting, so I happily sent home some of the leftovers with some of my guests....but not all of them!

Peanut Butter Truffle Brownies

adapted from Real Mom Kitchen

Brownie Base

1 box Brownie Mix (Make sure to get the kind that is for a 13 x 9 inch pan)

Water, oil & eggs that are called for on the box to make the brownies

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 tsp. milk

Topping

1 cup semi-sweet chocolate chips

1/4 cup butter

Heat oven to 350°F.

Grease bottom only of 13x9-inch pan with cooking spray or shortening. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. (It is easiest to use a spatula and pat the mixture until it covers the brownies, it doesn't really spread.) In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set.

Store leftovers in the refrigerator.

Mexican Dip

I had a few friends over for a barbecue yesterday, and this dip was the one everyone was talking about, so I figured that I would post it here in case anyone loses the copy that I gave them yesterday!! This recipe is from my Aunt Nancy, it is my cousin Jason's favorite dip, and at first bite...it became my favorite too!! One of the best things about it is how easy it is, and I almost always have all the ingredients on hand. When I lived in the dorms in college, I used to make this because it was something that I could make without a kitchen and my dorm mates thought it was fancy!

I don't have a picture for this, because honestly, it would not photgraph well....it looks like a giant messy blob.....but it is a yummy blob!

I usually serve with tortilla chips, but it is also really good with red bell pepper strips, celery, carrots or even Fritos....enjoy!

Mexican Dip

From Aunt Nancy

16 oz. sour cream (I use light)

1 pkg. Hidden Vally Ranch Fiesta Dip Mix

1 can (4 oz.) chopped black olives

1 can (4 oz.) diced green chilies

1 c. (or more to taste) grated cheddar cheese (sometimes I use Mexican blend)

Combine all ingredients and chill for at least an hour before serving!

Yes....it really is that simple!!

Tomorrow I will post on the brownies that I made for the party.

Shrimp Pad Thai

I absolutley love Pad Thai, and when I came across this recipe on another recipe blog I knew that I wanted to try it out ASAP! I decided to invite a few friends over to watch the American Idol finale (so happy that Kris won!), so I thought this would be the perfect time to try it out.

I have to say, it was much easier than I would have anticipated; especially once all the prep work was done, it cooked up in just about 15 minutes and was very good. I will definitely be making this again and my guests agreed! Give it a try!

Shrimp Pad Thai

adapted from a blog that I can't find again...sorry!

8 oz dried rice noodles

1/4 cup fish sauce (nam pla)

1/4 cup sugar

1/4 cup rice vinegar

2 T hoisin sauce

2 T to 1/4 cup vegetable oil

2 cloves minced garlic

1 Tbsp. chili sauce (siracha) [Use less for less heat]

2 eggs

1 pound shrimp, peeled & deveined

10 oz fresh bean sprouts

6 green onions, thinly sliced

3/4 cup peanuts, chopped; divided

1/4 cup chopped cilantroLime wedges

Soak noodles in hot water according to package directions. Drain. Peel & devein shrimp. Place in bowl, season with a pinch or two of salt and stir to be sure all shrimp are seasoned.Mix fish sauce, sugar, vinegar and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.

Heat a large sautee pan with high sides over high heat. Add 2 T oil, garlic and chili sauce. Stir fry until golden. Add noodles and toss lightly to coat with oil. Push noodles to one side. Add more oil if necessary. Add eggs. Cook until slightly set then break up into pieces and toss with noodles.
Add shrimp, most of the bean sprouts, the green onions, and 1/4 cup of peanuts. Stir fry until shrimp just turn pink, 1-2 minutes. Add sauce and toss to coat.

Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.

Burrito Bake

I am a creature of habit. Like clockwork, I always do my laundry on Sundays, it is the one routine that I never vary from (too bad I can't be like that with my gym routine!). Since I know that my Sundays will inevitably be filled with hanging around the house and switching loads from the washer to the dryer, I usually like to make a nice meal since I have plenty of time to dither around in the kitchen. But on this particular Sunday, I wasn't in the mood for any experimentation, so I decided that I wanted to stick with something more classic that I could whip up quickly and then go on about my business around the house. I had gone to breakfast (is it still called this if you go at noon?) with Laura and Karen that day, and since I had not had any Mexican food, I knew that I wasn't yet ready to give up on my personal challenge; so I had to make something Mexican!

I decided to go with the Burrito Bake. I had found this recipe on the Recipezaar website a few months back, tried it out and loved it...and it is so easy!!! The cool part about it is you can alter the ingredients based on your tastes; I have made it with ground turkey and black beans, and even threw in some corn once! But Sunday night I stuck to the original recipe....because classics never go out of style!

Burrito Bake

adapted from Recipezaar

1 lb ground beef
1 (16 oz.) can refried beans
1/4 c. chopped onion
1 (1 1/4 oz.) envelope taco seasoning
1 (8 oz.) package crescent rolls
2 cups shredded cheddar jack cheese

Optional Toppings:
chopped green pepper, shredded lettuce, chopped tomato, sour cream, sliced ripe avocado

In a skillet, cook beef and onion over medium heat until no longer pink; drain. Add the beans and taco seasoning; and heat through.

Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13x9x2 inch baking dish; seal seams and perforations.

Spread beef mixture over crust; sprinkle with cheeses.

Bake, uncovered, at 350 degrees for 30 minutes or until golden brown. Sprinkle with toppings of your choice.

I topped mine with some light sour cream and avocado slices......yummy yummy!

Baked Gnocchi

Whitney wanted to get together to watch the big Grey's Anatomy season finale last Thursday, so I told her if she came to my house that I would make dinner....which is an invitation that she has a hard time turning down! (Side Note: I am not very happy with the way the show ended....they are making me wait a whole summer to see if they live or die!) I wanted to make something that was quick and wouldn't require me having to go to the store. I looked in my cupboards and found some Vodka pasta sauce and some gnocchi; in the fridge I had baby spinach and mozzarella cheese; and in the freezer some chicken Italian sausages and garlic bread....viola...an easy Italian meal! I had never actually made gnocchi before, but fell in love with it at this little Italian restaurant in downtown San Diego called Buon Appetito, and since you can buy them already made, I figured I would give it a try!

I will post how I put this together, but it is really just more of a starting point. You can vary the ingredients based on your taste preferences or what you have on hand, but here is what I used.

Baked Gnocchi

1 (16 oz. ) pkg. vacuum packed, gnocchi
4 Chicken Italian sausage links, casings removed
1 c. raw baby spinach
1 jar Vodka pasta sauce

1 c. mozzarella cheese, shredded

Heat a large pot of water to boiling; pour in gnocchi and cook until they float to the top. Drain and set aside. Meanwhile, heat a large skillet and saute sausage until fully cooked. When the sausage is just about done, add in the spinach and cook until spinach is wilted. Add sausage mixture to gnocchi and pour in pasta sauce until desired sauce level (I used about 3/4 of the jar). Place mixture in a 7 x 11 inch. glass baking dish. Sprinkle with mozzarella cheese.

Bake at 350 degrees for about 20 minutes or until heated through and cheese is melted. Serve with garlic bread.

This turned out really yummy, Whitney and I both loved the flavors; and I loved how easy it was! I can't wait to try some different variations!

Greek Chicken Nachos

I was hosting another dinner for some of my college friends this past Wednesday, and once I again I had to figure out something that didn't use beef or too much cheese (my two favorite ingredients)! Even though I am in the middle of my Mexican food challenge, I opted not to go with anything Mexican this month. I had seen a recipe in one of my magazines for Greek Chicken Nachos, and when I looked it up, I realized that I had almost all the ingredients already on hand, I just had to get pita chips and marinade; so I was sold! Whenever my parents come over they always seem to comment on how my pantry could feed an army, I like to go with the term "well-stocked." I try to tell them that all my cooking magazines are always suggesting that you keep a good amount of the basics on hand, but I am usually just met with eye rolls. I think I get the "well-stocked" pantry and freezer gene from my paternal grandmother, she too likes to keep ample supplies on hand.

This dish was simple to throw together once the prep work was done, and the girls demolished it! Looking at the dish before it went into the oven I was thinking to myself how I was going to have a lot of leftovers, but nope, they scraped the dish clean! I served it with a side of baby zucchini and roasted red peppers, sauteed in olive oil and garlic (other items in my "well-stocked" kitchen). It was a delicious dinner, but the company was the best part of the meal!

Disclaimer: This does not photograph very well, and I forgot to take a picture until after I had served everyone. It may not look pretty on the plate, but it will be tasty on the taste buds!

Greek Chicken Nachos
adapted from Taste of Home's Simple & Delicious Jan/Feb 2009

1 1/2 lbs. boneless, skinless chicken breasts

1 (12 oz.) bottle Lemon Pepper Marinade (I used Lawry's 30 Minute Marinade)

2 (15 oz. each) cans garbanzo bean, rinsed & drained

1/2 c. Italian salad dressing

4 c. crushed Pita chips

1 (4 oz.) pkg. tomato and basil feta cheese

1 c. chopped tomatoes

1 c. Kalamata olives, chopped

2 c. mozzarella cheese, shredded

Place chicken in a large resealable bag and pour in marinade. Refrigerate for at least 30 minutes or overnight. Remove chicken from marinade and bake at 350 degrees for 20 - 30 minutes or until juices run clear. (You could also grill the chicken if desired).

While chicken is cooking, place garbanzo beans and salad dressing in a food processor, cover and process until smooth. When chicken is cooked, dice into bite size pieces.

In an ungreased 13 x 9 inch baking dish, layer in this order, half of the bean mixture, pita chips, chicken, feta cheese, tomato, olives and mozzarella cheese. Repeat layers one more time.

Bake, uncovered, at 325 degrees for 10 - 15 minutes or until cheese is melted.

Chocolate-Marshmallow Pillows

When I got home from work yesterday, I was fiddling around on-line looking at blogs and such. I happened to go to to the Betty Crocker website, and these yummy looking cookies popped up as the recipe of the day. I looked at the ingredient list, racked my memory banks, and realized I had all the ingredients on hand to make these...jackpot!!! Whitney was coming over for dinner and to watch the Grey's Anatomy finale, so I figured we needed something sweet to keep us going during the two hour show.

These were very quick to whip up, and were very, very chocolaty.....just the way I like my desserts!! I brought the rest of them into my office this morning....and they didn't last long....so this recipe is definitely a keeper!

Chocolate-Marshmallow Pillows

adapted from bettycrocker.com

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 cup mini-marshmallows

Frosting
1cup semisweet chocolate chips
1/3 cup half and half
1teaspoon butter
1 teaspoon vanilla
1/2 cup powdered sugar

Heat oven to 350°F.

In large bowl, stir cookie mix, oil, water, and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 7 minutes. Remove from oven; immediately press about 4 marshmallows, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add half and half, butter and vanilla; blend well. Stir in powdered sugar until smooth. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Villalpandos Mexican Restaurant

I had talked to the owner of this restaurant a few weeks ago, as he is looking to open an additional location, and ever since then, Kirsch and I have been trying to make it down there for lunch to try it out. We just never seemed to be heading out to Chandler over the past couple of weeks, but yesterday we decided we were in need of a little adventure, so off to Chandler we went! Now, I had looked up this restaurant on one of my favorite websites (www.yelp.com), it had a picture of the map showing where it was located, so we headed in that direction. Well, when we arrived at Chandler Blvd. & Gilbert Rd., like the little yelp map had directed, the restaurant was no where to be found. Luckily, Kirsch looked up the phone number and called the restaurant to find out where they were located....the answer....I-10 & Chandler Blvd., about 10 miles away from where we were!! We were very hungry at this point, but were determined not to abort the mission, so we headed West (this time putting the address into the GPS and letting Debbie guide us!).

It turns out the restaurant literally sits just a few feet away from the entrance to I-10 on the East side. We walked in and were seated immediately. My first impression of the place was that it was very big....I am not sure what it used to be in its previous life, but this was a very large restaurant. There were booths lining the outside walls, and lots of tables scattered with a few fake palm trees thrown in for effect! Out came the best part about going for Mexican food, the instant gratification of chips and salsa! Like Kirsch and I always do, we salted our chips and dug in. The chips were light and crispy, and the salsa was very fresh. It was a chunky kind of salsa, with wonderful flavor. When the waiter came to take our drink order, Kirsch asked if they had salsa that was hotter. The waiter smiled and said he would be right back. He brought out a plate that had two small dishes, one filled with the hot salsa, and another with a bean dip. Kirsch was very happy with the hot salsa, I tried a bite, and it was too hot for me, but she was lapping it up. I went in for the bean dip, and was a bit disappointed, it didn't have much flavor. So I tried mixing it with the regular salsa, and it made it much better.

One of the first things that both Kirsch and I noticed when looking at the menu was how cheap everthing was! It wasn't just the lunch menu that had great prices, but the dinner menu as well. I eat at a lot of Mexican restaurants, and I think this is the best priced one that I have been to that is full-service with waiters. There were so many options to choose from, I couldn't decide if I wanted to get something basic, or try some of the unique seafood dishes that they had to offer (like a whole fried Red Snapper!). In the end, we both ended up sticking to some basics.

Kirsch was in a cheesy mood (which is frequent since she is from Wisconsin) and decided to go with a cheese crisp with green chilies on it. This item was on the appetizer menu and you never quite know what to expect size wise from a cheese crisp. I was a bit surprised when it came out, most places serve them on large pizza pans, but this came out on a normal sized plate. It had a thick layer of cheddar cheese and was covered with diced green chilies. Being the spicey queen that she is, Kirsch dumped some of the hot salsa on it immeditely. She thought this was very good, and from where I was sitting, it looked good. I hate when I get a cheese crisp that is A) not crispy and B) not cheesy. This particular cheese crisp was able to stay firm even under the weight of all that cheese. Kirsch really liked it which was evidenced by the empty plate at the end of our meal.

I was really leaning towards getting the classic cheese enchilada and beef taco combo, but opted to go out of the box (well, just a little). I went with what was called the Mexican Burrito. It was a shredded beef (I love my meat) burrito enchilada style, then with a layer of their queso and topped with sour cream and guacamole. As usual, I opted for all beans and no rice on the side! The plate came out and I was immediatly grinning from ear to ear when I saw the amount of beans on the plate. Some restaurants really skimp on the beans even when you say no rice, but not here! I tried the beans and they were quite good, I wasn't sure what to expect after the blah bean dip, but these were much more flavorful. Next I tried to find my burrito on the plate....it was hidden beneath lettuce, tomatoes, sour cream and guacamole! I took a bite and was very pleased, the beef was very good, but the flavor combination when mixed with the different sauces and toppings was wonderful. I was really enjoyed this version of a burrito, it was unique and delicious all at the same time.

Kirsch and I went up to pay our bill and were shocked....the grand total for our meal....$12.70!!! What a steal we had gotten...the food was good, the service was very attentive, the restaurant was clean....it was a very nice lunch experience.

There are other items on the menu that I would like to try, especially at their prices, so I would eat at Villalpando's again if I was out in the area. We did end up getting to talk in person with the owner afterward's, so not only did we have lunch, but we got some business done as well....which made it a very worthwhile field trip!

Villalpando's Mexican Restaurant
7450 W. Chandler Blvd.

Chandler, AZ 85224

Pesto Sausage Pizza

I know that I am in the middle of my Mexican Food Challenge month, but I thought that I would post something that I made a few months back that wasn't Mexican for a change of pace! I adapted this recipe from Taste of Home's Simple and Delicious magazine. It was really quick to prepare, and I really thought the flavors were great. The only problem I had with it, was I made it with a new kind of chicken Italian sausage that I had on hand, and the flavor of the sausage was not to my liking, it was heavily flavored with wine and a strong cheese, which was too overwhelming for this pizza. I picked the sausage off a few pieces and the result was delicious! I will definitely be making this again, but next time, I will be sticking with a sausage I trust!

Pesto Sausage Pizza

1 (13.8 oz.) can refrigerated pizza crust (or fresh pizza dough)

½ lb. bulk Italian sausage (I used chicken, but turkey would work well too!)

1 c. chopped onion

1 (8 oz.) pkg. cream cheese, softened

¼ c. prepared pesto sauce

1 c. roasted garlic Parmesan spaghetti sauce

1 (2¼ oz.) can sliced ripe olives, drained

1½ c. Monterrey Jack cheese, shredded

Preheat oven to 400 °F

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Unroll pizza dough and stretch out a bit. Transfer to a greased baking pan with a 1-inch lip, building up the edges slightly. In a small mixing bowl, beat cream cheese and pesto until blended. Spread over dough. Layer with spaghetti sauce, sausage mixture, olives and cheese.

Bake for 25-30 minutes or until crust is golden brown and cheese is melted.

Recipes from Cinco de Mayo Week

This past week, I seemed to do a lot of cooking, and not a lot of blogging. I am not sure what my deal was, but I was at a barbecue yesterday and my friend Jess told me that I needed to put up some new recipes. So I figured I would share what I made during the week of Cinco de Mayo...and as you may have already guessed....the overall theme is Mexican!

Sopapilla Cheesecake Bars

Last Sunday I was in the mood for something sweet, and realized that I had all the ingredients on hand to make sopapilla cheesecake bars! I just love when no last minute store runs for one missing item are necessary. I had found this recipe a little over a year ago on Recipezaar, and I had been dying to try it out. I LOVE cheesecake....my birthday also happens to be National Cheesecake Day...so it was meant to be that I try these out! I couldn't wait for these to finish baking, the cinnamon aroma had filled my house, and had me drooling. Once I was finally able to dig in, I couldn't understand what took me so long to try these out!! They were so easy to make, but were a 10 on the tasty scale. These will definitely be making a repeat appearance, and I won't be waiting until Cinco de Mayo next year!

Sopapilla Cheesecake Bars

2 (8 oz) packages cream cheese
2 (8 oz)) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup cinnamon sugar

Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Pinch together seams and flatten.

Mix together the cream cheese, sugar and extract with an electric mixer, then spread over the crescent rolls.

Unroll the other can of crescent rolls and place on top of cream cheese mixture.
Pour melted butter over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
Bake at 350 degrees for 30 minutes.

Store leftovers in the refrigerator, best served at room temperature.


Crockpot Refried Beans

As I am sure you can tell, I LOVE BEANS!!! I had been wanting to try making my own for some time now, so I figured it was a good time to try them, especially the recipe called for no pre-soaking! I found a few different recipes that I altered to my tastes, and while these were good, I still have some tinkering to do. Also, they are missing the one major element that makes them really good...which is lard....but at least these are healthy!

Crockpot Refried Beans
adapted from Coleen's Recipes

1 yellow onion (cut in half, but not chopped)
3 cups dry pinto beans, rinsed and sorted
2 tsp. salt
3 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1 tsp. garlic powder
2 oz. diced jalapenos (or you can use 2 (4 oz.) cans diced green chilies)
9 cups water
1/2 cup half and half or heavy cream

Put everything except the jalapenos and half & half in the crockpot. Cook on high for 8 hours until beans are tender. Drain. Put beans and jalapenos into a food processor and puree. Stream in a half & half until desired consistency.



Pollo Fundido Dip

Pollo Fundido is one of my all time favorite items at Mexican restaurants, so when I came across this recipe I knew I had to try it. I made this the same night that I made the beans, and turned into a very festive meal! It didn't have as much heat as I would have liked, which is probably because I used green chilies instead of jalapenos, next time I think I will kick it up a notch! If I was to serve this for a party, I would prepare as directed and then put into a crock pot to keep warm.


Pollo Fundido Dip
adapted from Taste of Home Community Pages


2 Tbsp. vegetable oil
2 medium chopped onions
2 (7 oz.) cans chopped green chilies or 1 (4oz.) can chopped jalapenos
1 tsp. salt
5 oz. can evaporated milk
1 cup grated white sharp cheddar cheese
1 cup grated Monterrey jack cheese (or pepperjack!)
8 oz. cooked chicken, chopped or shredded

Saute' the onion in the vegetable oil until soft. Add the green chilies and salt and cook until the liquid evaporates, about 5 minutes. Add the evaporated milk and simmer for 4 minutes until the sauce has thickened. Add the cheeses and chicken and continue cooking until heated through and the cheese has completely melted.

Serve with chips or veggies for dipping.



Fluffy Guacamole

I was asked to bring something to a barbecue that I was attending on Saturday. I was having a very lazy day, and didn't get into the shower until 3, and the barbecue started at 4. With no time to go to the store, I had to make do with what I had on hand. I had just received my new Healthy Cooking from Taste of Home Magazine, and found the perfect snack to bring. I used to hate anything that had to do with avocados up until about 2 years ago, it was so weird, one day I just felt that I need some guacamole, and I became hooked! My dad makes the best guacamole in the world, and while he has shown me how to do it, his always seems to taste better. I thought that this recipe sounded tasty for a barbecue and I was right, one of my friends couldn't stop eating it and asked me if I had put crack in it!! No, no crack....just some yummy goodness that will definitely make my regular rotation! (Sorry for the bad picture, we had polished off half of it before I remembered to take a picture!)

Fluffy Guacamole
Adapted from Healthy Cooking by Taste of Home (June/July 09)

2 medium ripe avocados, peeled and pitted
1 (8 oz.) pkg. light cream cheese
1 (4 oz.) can diced green chilies
1/2 medium onion
1 Tbsp. lemon juice
1 garlic clove, peeled
1/4 tsp. salt
2 plum tomatoes, seeded and chopped

Place onion and garlic in the food processor. Pulse until finely chopped. Add the remaining ingredients, except for the tomatoes, and process until blended. Stir in the tomatoes by hand. Serve with chips.

Pinata Nueva

Well, it was May 1st, and besides being Whitney Lynn's birthday, it was also the official start day of the Month of May Mexican Food Challenge! My friend Ryan wanted to go to dinner, and I said sure, but we have to go for Mexican food; to which he kindly agreed. It being a Friday, I had worked a short day and had eaten a late lunch, but Ryan was hungry for an early dinner...so I made the sacrifice and off we went for dinner at 5:30! I didn't feel like going to any of the places around my house, I wanted to try somewhere new, and since I was driving, Ryan just had to go along for the ride!

Pinata Nueva is located at Thompson Peak Parkway and Frank Lloyd Wright Blvd, I first noticed it when I was visiting some friends that lived in the area a few months back, and had filed it away in my memory banks as a place to try. When we walked in and were promptly seated a table and given menus. I looked around the restaurant and suddenly remembered that this is where the first Flo's Chinese used to be, before it moved across the street! Although, they had done a nice job at removing any of the lingering Chinese themed decorations; it was definitely a Mexican restaurant now, with all the brightly covered decorations. For being so early for dinner on a Friday night, there were quite a few tables already occupied, which I took to be a good sign.

As we were scanning over our menus, a waitress came by and dropped off some chips and salsa and took our drink orders. Ryan, being the hungry boy that he was, dove right into the chips and salsa. I too tried some, and was very pleased with both. The chips were hot and crunchy, and didn't require me to re-salt them. And the salsa was excellent; freshly made with just enough heat to give it some bite. Ryan said he really liked this salsa, and it was apparent by the damage that he did to the chip basket!

We had ordered our meals in between munching on chips, and less than 5 minutes later our dishes appeared. We were both very impressed by how quickly they came out, especially Mr. Hungry. Ryan had order the two taco combination plate; he couldn't decide if he wanted beef or chicken, so he got one of each. The tacos looked excellent even from where I was sitting. The shells were freshly made, and crisp but not greasy. They were stuffed full of meat and topped with lettuce, cheese and tomatoes. Ryan took a bite and declared it to be a really good taco. He said that the meat was flavorful, and couldn't decide whether he liked the beef or chicken best, so he was glad that he had gotten one of each! He also dove into the beans and rice, which he also enjoyed. It was very apparent by the end of the meal that he A) was hungry and B) really liked his meal; because the plate was scraped clean!

I wasn't all that hungry due to my late lunch and our arriving during the early bird hour; so I decided to just order an appetizer and a side of beans (I always have to have beans!). They were running a special in honor of the upcoming Cinco de Mayo holiday, so a bunch of the appetizers were only $5.00. I chose the Mary Lou with Green Chile Beef. For those of you not familiar with a Mary Lou, it is basically a cheese crisp or quesadilla, with red or green chile beef either inside or spread on top. I chose the green chile and this particular version had the meat inside, so it really just seems like a Green Chile Beef Quesadilla. It was served with a side of sour cream on the side to temper the heat of the meat. My first impression of this dish was that the green chile beef was out of this world! It was so tender and flavorful, and had a heat element that gave it great flavor, but did not overwhelm. This had to be some of the best green chile beef I had ever had, and although I wasn't all that hungry....the beef kept drawing me back to eat more! (Ultimately, I did end up taking over half of it home....perfect for a midnight snack!)

In between bites of the Mary Lou, I sampled the beans. My first impression was these were no La Fonda del Sol beans! They seemed to be lacking in any sort of flavor, even with the cheese on top of them. I added some salt, and this helped a bit, but they just were not up to par. It is such a sad thing for a Mexican restaurant to have bad beans!

Once I had my leftovers boxed up and we paid the check, I realized that we had been there less than an hour. Now that is some good service! While I wasn't such a fan of the beans, I would return for another meal at Pinata Nueva, if only for the Green Chile Beef! Ryan agreed that if he was in the area, he would also be inclined to stop by for a meal. We headed back home at the early hour of 7:00 pm....I was going to be in need of a major sugar fix if I was going to make it to bowling at 10!

Pinata Nueva

14850 N. Frank Lloyd Wright Blvd.

Scottsdale, AZ 85260

The Greek Wraps

Kirsch and I had been out driving around the West Valley for a couple of hours when we realized that it was time to grab some lunch. We were heading North on 75th Avenue, when I remembered about this Greek place my friend Jacob had told me about a few months back. I asked Kirsch if that would work, and she agreed. The restaurant is located near Arrowhead Town Center on the Southeast corner of 75th Ave. & Bell Roads. We pulled into the parking lot, and it was quite full, which wasn't surprising since it was 12:30 and Rubio's and Panda Express were in the same center.

We walked in and got in line to place our order. The restaurant was quite small inside, only about eight tables, but they were all full. While we waited in line, we scanned the menu that was up on the wall....it all looked so good....and when I say looked, it is because it had pictures of every dish! I had trouble deciding, but finally chose the Steak Shawarma Pita Combo and Kirsch went for the Gyro Pita. Kirsch was able to snag us a table when someone got up, so we took a seat and waited for our food. After less than five minutes our numbers were called and we were ready to eat.

Kirsch's Gyro was filled with thinly sliced gyro meat, tomatoes, onion and tzatziki sauce. She tasted it and declared that it was excellent. I tried the meat, and she was right. This was some of the best gyro meat I had ever had. It was well spiced, and not greasy at all. We both felt that the portion of meat was very generous considering the pita only cost $4.99.

I was eager to try my shawarma, mostly because it was something new to me! I have seen chicken shawarma and lots of menus, but never steak, and since I love me some red meat, I thought it was something I needed to try! What really intrigued me was the description of the cooking technique, it said that it was slow cooked on a vertical skewer, which I had previously thought was reserved for gyro meat, so I was interested to see what it would be like. The pita came out and was filled to the brim. The meat was not shaved like gyro meat, but it was in thin strips. I tried just a piece of the meat first, and I really liked it, it did not taste like gyro meat, but just a well seasoned steak. Next I tried a bite of everything together, and WOW!! It was amazing!! The meat had been topped with lettuce, tomato, hummus and garlic sauce, and the flavors together made for an amazing sandwich. The garlic sauce was subtle enough, but it really added a wonderful element to the overall flavor. Kirsch tried the meat, and she too agreed that it was very good, something you don't see everyday. We shared my fries, and while okay, they were just boring old fries, but they weren't meant to be the superstar of the plate.

While we were eating our lunch, Kirsch noticed that they were making the bread fresh at the back of the kitchen. Upon further review (i.e. reading the menu more closely) we realized that what they were making were the wraps, not the pitas. We were a bit annoyed with ourselves for not figuring this out before ordering, but ultimately decided that it gave us a good excuse to make a return visit. So we will definitely be back to sample the wraps and some of the other delicious looking menu items. If you are in the area and have a non-adventurous eater with you, they also have a Philly Cheesesteak on the menu....so maybe you can lure them in with that!

The Greek Wraps

7369 W. Bell Rd., #4

Peoria, AZ 85382

www.thegreekwraps.com

Metro Brasserie & Bar

It was a Saturday afternoon, and my sister wanted to get out of the house for a bit, so she called me up to see if I was interested in joining her. While I really wanted to be at home watching the NFL draft, I agreed to just read about it later and said that I would join her. I asked her what it was she wanted to do; but that she did not have an answer for. We tossed around some ideas back and forth and finally she decided that she really wanted some beignets. We had become hooked on beignets ever since we first had them at the Grand Lux Cafe a little over a year ago, and while we don't indulge in them often, sometimes you just need a beignet! Since it was Saturday afternoon, I didn't want to deal with the madness trying to park at the mall where Grand Lux Cafe is located, so I suggested that we try a new French place that is across the street from the mall where the parking would be easier. She agreed and then suggested that we call our "sister" Karen. We called Karen and she was up for it, so off we went to Metro.

Metro is located on the Scottsdale Waterfront (aka canal) right by Fashion Square. About two years ago the area was redeveloped and a bunch of new restaurants have popped up, though Metro is only about 6 months old. Metro occupies the space that was originally called The Foodbar, which didn't last long due to its confusing layout and lack of indoor seating (I mean who wants to sit outside in July???). I had been to Foodbar once, and wasn't impressed, so I was anxious to try its replacement.

It was around 3 o'clock by the time that we arrived, and we happened to be having an unusually cool day, so we decided to sit on the patio. Not surprisingly, there was only one other table occupied, but as we walked through the restaurant I did notice that indoor seating options had greatly improved. Laura and I scanned the menu while we waited for Karen to arrive. Our mission for the afternoon was beignets, but since we had both not had lunch, we decided that we would just order some snacks to share before we got down to business. Once Karen arrived, we decided to order the Onion Soup Gratin ($8), a side of Macaroni & Cheese ($5) and the Moules Frites ($18).

The food came out very quickly, which should have not been surprising considering we were basically the only ones there. The Onion Soup Gratin looked decadent as it was placed on our table. It was quite a large crock's worth of soup, so it was plenty for us to share. The bread used to hold the thick layer of Gruyere cheese was a brioche, which added a rich element to the dish. The soup was excellent, we all agreed that it had great flavor without being overly salty. And we were very happy with the generous amount of cheese on top of the soup. It was a great beginning to our lazy afternoon.


Laura was the first to try the Macaroni & Cheese, and she immediately declared it to be excellent. I tried a bite and had to agree. It had just the right amount of cheese sauce covering the noodles, which were cooked perfectly. The sauce was not overwhelming or rich, it just had a nice smooth flavor. Karen tried a bite next and agreed that it was a very good dish. Laura ultimately decided that this was her favorite Macaroni & Cheese to date, and the portion was just the right size.


Next, a large cast iron black pot was placed on our table, when the waiter removed the lid we were in awe at the huge amount of mussels that were hidden inside. The pot was filled to the brim; Laura grabbed her fork and grabbed the first one. She scooped it out of the shell and dipped it in the broth below before popping it into her mouth. I went to grab one myself, and noticed that Karen was being a bit hesitant. She said that she had never had mussels before, so we gave her a little lesson on what to do, and she was then ready to dig in! She really enjoyed her first mussel experience. The broth that the mussels had been steamed in was light and flavorful, with the most prominent flavor being garlic. Next we tried the Frites (fries) that came with the mussels. They were served in a tin bucket with a dipping sauce on the side. The Frites were delicious; they were served hot and had been sprinkled with sea salt and herbs, and the dipping sauce was an herb mayonnaise. The dipping sauce really made these Frites, it was spectacular, the Frites were good as well, but in general, I like mine to be a bit thinner than these were. We had only made it about halfway through the giant pot of mussels when we realized that if we didn't stop now, we wouldn't be able to complete our mission; beignets!. So we gave up on the mussels (with great sadness) and awaited for the star of our meal to arrive.

The beignets came out, and before I could snap a picture, both Laura and Karen grabbed one off the plate! For those of you not familiar with beignets, they are basically a sweet dough, deep fried and sprinkled with powdered sugar (very similar to a donut). These were served with three different sauces on the side; chocolate Nutella, vanilla bean and raspberry coulis. Laura's favorite way to eat these is to mix the vanilla and the raspberry, while I like all three together! Since this was also Karen's first beignet experience, she experimented with the different sauces and determined that she liked the vanilla best. Laura and I decided that these beignets were the best we had had yet! They were warm and cooked all the way through, so they were not doughy in the middle. They were the perfect finale to our mid-afternoon snack!

The three of us had a very nice time and a wonderful meal at Metro. We are all eager to return for a "real" meal so that we can explore the menu a bit further. Unlike most of the restaurants in the area, they are also open for breakfast, which I am eager to try, as is Laura once she noticed that they have Eggs Benedict! We left Metro and strolled around the shops at the Waterfront for a bit to "walk off" our meal, it was a lovely afternoon and I can't wait to go back!

Metro Brasserie & Bar

7114 E. Stetson Dr.

Suite 105

Scottsdale, AZ 85281

www.metrosouthbridge.com

Month of May Mexican Food Challenge

Hola Amigos!!! As most of you can tell from the name of my blog....I LOVE MEXICAN FOOD!!! Last year, I decided that I was going to eat Mexican food everyday from May 1 - May 5 in honor of Cinco de Mayo, well, I got a bit carried away and just kept going! I made it all the way to May 24th without missing a day, I would have made it the whole month, but that is the day that I left on a vacation for New York, and while New York is known for many things, Mexican food is not one of them. So sadly, my mission came to an abrupt end. (Although, I did fulfill my original goal!)

Well, May has come around once again, and since I don't have any trips planned for this month, I am going to give it another whirl and challenge myself to eat Mexican food everyday for the month! You can follow my progress by clicking the link on the left of the page that says, Calendar. I will post my meals there to help keep me honest on this adventure, but don't worry, I will still be trying out new restaurants, most likely Mexican and sharing some recipes.

So here are the rules:

1) One meal per day must be of Mexican origin
2) Leftover food from a previous Mexican experience counts
3) Eating Mexican twice in one day does not cover a missed day (but is very yummy!)
4) Just having a churro at Costco doesn't count
5) Just because it is in a tortilla doesn't mean it is Mexican!

So to my friends out there, if you ask me to dinner or lunch for the Month of May, be prepared to go out for Mexican food....otherwise I will reschedule with you for June!