It’s officially summer, meaning it’s officially margarita and guac season. I mean, come on guys. Who doesn’t loooove fresh guac? So why not whip up a batch yourself to make with these spicy margaritas? Perfect for (every) Friday night, or get togethers, or movie night, or…you get the point.
My fondest memories of churros (if one could have fond memories of churros) is in my high school lunch room. I had never seen them before and fell in love at first bite. I mean, fried dough, rolled in a cinnamon-y sugar-y goodness? Shut up and take my money. Every day.
Recently, I went to a local restaurant Paloma where we got hot-out-of-the-oven churros, served with chocolate sauce for dessert. I can’t even describe to you how good they were. At that moment I knew I had to learn how to make them. I NEED them in my life, (just like I need to sign up for that gym membership if this is going to keep happening…). Anyway, you know when we obsess over something that means we share it with you. Because you NEED these in your life too.
1 tbsp sugar
½ cup unsalted butter
1 cup water
¼ tsp salt
1 cup flour
3 large eggs
1/4 cup extra sugar to coat
2 tsp cinnamon to coat
Combine 1 tbsp of sugar, water, and salt in a sauce pan and bring to a boil. While stirring, slowly add the flour until fully combined and a dough begins to form. Remove dough from the saucepan to a mixing bowl and let cool. (You’ll be handling the dough with your hands, so be careful not to burn yourself.) Fill a sauce pan with canola oil about 4 inches deep and heat on medium-high.
Once the dough is cooled, add the eggs and mix together. Slide the dough in to a pastry bag or cookie press with a large star tip (to get the ridged effect), or if you’re ready to just dive in these bites of heaven already, you can also use a sturdy ziplock bag, with a corner snipped off. (Be cautious with the ziplock bag, the first time I did this, the dough was so thick it split the bag.) Pipe the dough into 4 inch sections and drop in the oil. Fry for 2-3 minutes or until golden brown. Serve immediately.
Listen, bikini season is over and there is a chill in the air…I say we have an ooey gooey decadent dinner! Some good old stick to your ribs (And maybe love handles) comfort food. These chicken and cheese enchiladas have even won over a non-Mexican food lover like myself! Hope you enjoy & remember to post pictures with the #damndelish tag!
3 tbsp. butter (I know that’s a shit ton, I didn’t say this was diet friendly)
8 oz. of sour cream (keeps getting better 😛)
3 tbsp. flour
2 cups of chicken broth
Hot sauce (I did a couple of splashes of the Chalula’s chili garlic)
Onion powder (optional, I’m just a seasoning whore)
Garlic powder (optional again, just going for robust flavor)
1 bag of shredded Mexican cheese (think Colby jack, Monterey jack, etc.)
1 shredded rotisserie chicken
1/2 – 1 cup of salsa – eyeball the salsa, its not apart of the original recipe and I just added it to the chicken & cheese mixture. (Note on what kind to use: preferably one that is low in water content and packed with onions & green chilies. I don’t want to brand plug anyone, but I think Rotell’s tomatoes & chilies, again not name dropping #jussayin’.)
Chopped black olives (I left these out, but some people commented on the original recipe that they added them. I might try it next time.)
Mix the shredded chicken, half the cheese, and the salsa and set aside. In the mean time start the roux of the butter and flour. Stir in the chicken broth to loosen the sauce up. IMPORTANT, let this cool before folding in the sour cream. IF you don’t, it will curdle the sour cream, essentially: sauce is ruined. Anyway while the sauce is cooling pre sour cream, you can assemble the enchiladas in you oven safe pan. Fill the tortillas with the mixture evenly, roll, and lay seam side down in a line.
Bake at 350 degrees for 20 minutes and then broil for 3 minutes, be careful not to burn. Note: Let it cool before serving.
Happy Cinco de Mayo! Holidays are centered around food and drink. So let me share a Spanish inspired recipe with you that I threw together this weekend with a bunch of leftovers. Feel free to chow down with a fresh and strong margarita! Ole!
4 large green bell peppers
1.5 cups of rice (I used left over Spanish rice that I made from a store-bought package)
1 cup of chopped yellow Spanish onion
1 tbsp. of crushed garlic
1 packet of taco seasoning (do not add your own salt & pepper, there is plenty in the store-bought taco mix)
1 lb. of ground turkey* (I had some leftover from a taco salad)
1 tbsp. of ketchup
2 tsp. of sriracha
1/2 cup (or 4 tbsp.) of shredded cheese (Anything works I did a Mexican blend, but plain cheddar is good too).
**Add frozen corn or canned beans (About 1/2 a cup should do the trick) to stretch the ground meat further in case you don’t have that much leftover. Although if making fresh do a 1lb. package of ground turkey. (chicken or beef would work just as well).
Brown the meat with a little vegetable oil, taco seasoning, the onions, & the garlic in a nonstick pan over medium heat. My secret tip is that when the meat is done, stir in the ketchup and sriracha. It adds a good tomato-ey flavor and keeps the meat moist. Plus the sriracha adds a yummy spice/kick. Once the meat is cooked, crumbled and cooled, mix it with the corn (or beans) & rice. Note that while the meat is cooking, prepare the peppers by slicing off the tops and cutting out the ribs & seeds. Rinse and dry before stuffing. Lastly, stuff the pepper and top with the shredded cheese. Bake at 350 degrees for 20 min or until the cheese has melted & pepper has charred. Serves 4 people, 1 pepper per person.
Ok, so here’s my dirty little secret – I’ve never actually made deviled eggs before this recipe. I really really love them, but for some reason thought they were a lot harder to make than they are. There’s that, and also the fact that I was terrible at making hard boiled eggs. (Yes, I know. I started a food blog and couldn’t boil an egg. We all have our vices…). But hold the tisk tisk-ing, because I overcame both and made some super easy and delicious deviled eggs. Look ma! I finally made my own deviled eggs!
6 hard boiled eggs
1/2 of an avocado (I used the other half of the avocado from our BLT(EA) recipe)
1 tsp of finely chopped cilantro
1 tbsp of finely chopped red onion
1 tbsp of lime juice
A pinch of salt and pepper
A pinch of paprika per egg
Take the yolks from the hard boiled eggs and combine with all of the ingredients except paprika. Be sure to blend it until creamy. Scoop spoonfuls back in to the eggs and dash on the paprika.
If you want something a little more spicy, try blending in some chili pepper or finely chopped jalapeno. Can’t wait to make these again for margarita night!