Mexican

Sarah Martens

Friday Finds 5.2

Break out the blender – it’s time to celebrate Cinco de Mayo! I don’t know that it gets much better than spicy hot salsa and slushy, sweet margaritas. Instead of braving the crowds at your local Mexican restaurant, whip up these festive recipes. They’re sure to please.

I love a lime margarita but this year, I’m going to invite blackberries to the party. Tide and Thyme had the same idea – her Blackberry Margaritas look amazing.

Guacamole is my go-to party dip. People LOVE it and for good reason… it’s delicious. I’m sure the Guacamole, Corn & Feta Dip from Horses & Heels will be the first to go at my next gathering.

If you’ve never had what I like to call a puffy taco, then you are missing out on some indulgent goodness. These Easy Navajo Tacos from The Recipe Critic start with refrigerated biscuit dough. Easy and delicious? Yes, please.

Let’s pour another drink, shall we? I loved this savory take on a classic margarita from Bell’alimento. I have a feeling this Cilantro Jalapeno Margarita will be showing up on my summer menus.

I like to end with something sweet and this dreamy Tres Leches Cake from Delicious Shots looks to die for. Creamy, soaked cake topped with whipped cream and berries. Sorry dinner, I’ll be skipping you tonight.

Happy celebrating and cheers!

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.

Sarah Martens, Associate Digital Food Editor


Grace Wenzel

Friday Finds 3.28

Happy Friday Delish Dish-ers! Grace here, with some really unbelievable recipes from our community of bloggers.

I recently took a vacation with some of my friends and in case you were curious, driving to New Mexico is a long time in the car from Des Moines. Our route said it was going to take fourteen hours when really my girlfriends and I were in the car for about twenty. I’m no math person, but even I can understand that doesn’t make sense. Oh well, the trip was beautiful and I was introduced to some truly incredible local cuisine. I hope you enjoy these Mexican-inspired recipes!

We ordered guacamole at every restaurant and I was thrilled when I found this recipe from Cooking Classy. Now I can make my own guac!

Half Baked Harvest is one of the “blogs I’m loving” and this Cheesy Black Bean + Quinoa Taco Bake deserves all the love! I can’t wait to try it.

I’ve decided that salsa really does make the world go-round and this Restaurant-Style Salsa from Gimme Some Oven is a great appetizer for your next Taco Tuesday.

These pizzas combine two of my favorite food families, Italian and Mexican. WholeYum brings the flavor in these Mexican Garden Pizzas.

Do you remember the children’s book If You Give a Mouse a Cookie? Apparently there are a lot of wild elk in the mountains of Taos, so the joke with my friends was, “If you give an elk chips and guac he might ask for a margarita to go with it.” Averie Cooks brings us a great 5-Calorie Raspberry Lime Margarita Fizz (non-alcoholic) recipe to complete any Mexican dinner.

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your best recipes! We can’t wait to see!

Warmly,

Grace Wenzel, Social Media Editorial Assistant 


Maria Lichty

Stuffed Poblano Peppers

Stuffed Poblano Peppers are fun to make and fun to eat! Each poblano pepper gets stuffed with farro, veggies, and beans to make a delicious and hearty meal!

Hi, it’s Maria from Two Peas and Their Pod and I have some exciting news!! For the month of March I have teamed up with Better Homes and Gardens to give you some great recipes for Meatless Mondays.

I knew I wanted to make BHG’s Stuffed Poblano Pepper recipe the first time I saw it. Stuffed peppers are a favorite of mine. I mean, come on, how can you resist serving your meal in an edible bowl? It’s genius! Not to mention that a poblano pepper is a fantastic replacement to a traditional stuffed bell pepper and adds a great earthy flavor to the dish.

I made only one simple change to this recipe to make it just right for my family and me. All I did was leave out the sausage making it a perfect vegetarian option. Although this stuffed pepper is a meal all on its own, it would also be great served as a side dish or a starter as well.

This recipe is definitely not the stuffed pepper of your childhood. Each pepper is choked full of rich flavor and heat. Plus this recipe gives you an enjoyable way to eat healthy without feeling like your being deprived.

The faro definitely adds a nutty, delicate chew to the dish; leaving you feeling satisfied and content. It is a delicious grain that pairs perfectly with the other veggies in this recipe: onions, celery, sweet peppers, garlic, pimentos and kidney beans. It is seasoned to a perfect spice with cayenne and chile powder; and if you’re feeling really brave, serve your peppers with a drizzle of salsa for some additional heat.

This recipe is a beautiful and delicious way to enjoy a meal; blackened, hollowed and stuffed with a perfect medley of flavors sure to please any palate.

Make Stuffed Poblano Peppers for Meatless Monday tomorrow. You can find the full recipe here. Enjoy!


BHG Guest Blogger

Guest Blogger: Half Baked Harvest

Hi Guys! I’m Tieghan from Half Baked Harvest and I’m beyond excited to be posting over here on the BHG blog, Delish Dish! Better Homes and Gardens has been one of my very favorite magazines since I was thirteen. I know, I was an odd thirteen year old, but I loved paging through the magazine and looking over all the fun recipes and gorgeous kitchens/homes. I love all things design and food, so obviously Better Homes and Gardens is perfect for me.

I am currently renovating an old barn and converting it into my very own house. The room I am most excited for is the kitchen. I spend almost all day in my kitchen recipe testing, photographing and generally just making one giant mess.  I have been looking to Better Homes and Gardens for inspiration and I am currently loving all their spring colors. I am all about simple and clean with pops of color here and there!  I feel that my cooking reflects that. Right now I am craving colorful fresh foods. I love any fruit and veggie there is and I am obsessed with avocados!

 

When I was looking through the BHG site I had the hardest time choosing a recipe to make. I mean, there are so many beautiful and delicious recipes! Choosing just one took forever.

I narrowed down my recipes from about twenty, to a handful and then finally went with these Baja Fish Tacos.

I just fell in love with their fresh Mexican flavors and pretty colors!

If you happen to read my blog than you know I live in a very snowy Colorado Mountain town. I am twenty minutes from Breckenridge and ten minutes from Keystone. If you know anything about this area then you know it snows through May (sometimes June). Yup, it does, and like clockwork every single year by mid January I am ready for a tropical and or Mexican vacation that lasts until summer.

Well, I am almost positive that is never going to happen, so instead I make food that feels tropical, looks pretty and still has some pops of winter flavors and produce.

For these fish tacos instead of making a traditional tomato based salsa I went with a super quick and delicious grapefruit-pomegranate salsa that is so good I could eat it with a spoon. Oh wait, I did.

Fruit salsas are one of my favorite things to make. I make them all year round using the fruits that are in season at the time. Currently I am head over heals in love with grapefruit and pomegranates and I thought the citrus flavors would go really well with the fish in these tacos.

To balance out the sweet salsa I made a quick chipotle Greek yogurt crema that just ties everything together.

We love a little sweet and spicy over here!

To make these tacos start by mixing up the chipotle crema.

Chipotle Crema:

½ cup plain Greek yogurt (may use all mayo or half mayo, half Greek yogurt)

1 tablespoon buttermilk

1 canned chipotle chile in adobo, minced + 1 tablespoon adobo sauce

 

In a small mixing bowl combine the Greek yogurt, buttermilk, minced chipotle chile and 1 tablespoon adobo sauce. Mix well, cover and place in the fridge until ready to use.

Next make the Grapefruit Salsa.

Grapefruit Salsa:

1 grapefruit

The arils from half a pomegranate

1 jalapeno, seeded and chopped

3 green onions, chopped

¼ cup fresh cilantro, chopped

1 tablespoon fresh lime juice

salt and pepper, to taste

 

Cut off the peel and the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut into bite size pieces; return to the bowl. Add the pomegranate arils, jalapeno, green onions, cilantro and lime juice. Taste and season with salt and pepper.

Now make this BHG recipe for Baja Fish Tacos.

Top the tacos with the grapefruit salsa and then drizzle with the chipotle crema. Oh, and make sure not to forget to crumble on some Cotija cheese or Queso Fresco! So good!

This is definitely one of my new favorite recipes. I just love these flavors, and come on, who does not love tacos? They are so fun!

Be sure to head over and get this recipe for the Baja Fish Tacos here.


Jessie Shafer

My Molcajete

I often hear my female friends scoff at the money their husband or boyfriend pours into power tools and other garage-type thingies. They’ll say something like “He just had to have that third cordless drill,” with unsubtle sarcasm and a roll of their eyes. But the truth is, ladies, I totally get the obsession with having the right tool for the job. True, I may need to cut off my husband’s account at our local auto parts store, but can I really blame him?

 

After all, I display the same lack of control in any kitchen shop. If you ever want to distract me for hours on end, just point me in the direction of a Crate&Barrel or Williams-Sonoma. My kitchen drawers are busting at their dovetailed seams with special gadgets for getting those pesky peels off garlic cloves, extracting every last bit of juice from citrus, and a spatula in every shape (and size and color) that is manufactured. We even had to install extra shelving to hold my collection of small appliances, woks, choppers, and mixers.

One item, however, that was always missing from my compilation of cookware was a mortar and pestle. It wasn’t for lack of exposure, since any kitchen shop worth its salt offers a mortar and pestle (or two or three) in their product line. No, what held me back was my desire to own a traditional Mexican mortar and pestle – an authentic one made from volcanic rock. And what better place to get one of those than in the country of origin? On a recent trip to Cabo San Lucas, Mexico (made possible by an amazingly generous invitation from good friends who own a vacation home there) I met my molcajete (mole-ca-het-tay), which is the Mexican word for mortar and pestle. She (my molcajete) cost 200 pesos, which is only about $16 dollars US, but I guarantee you she’s a priceless souvenir I’ll treasure forever.

 

Now, don’t let her simple design fool you. The molcajete needs special care and primping before she’s ready for food prep. Over the last few weeks I’ve been coaxing and scrubbing and seasoning Ms. Mole (that’s what I call her now) so she can help me with my summertime salsas and guacamoles. If you’re considering adopting a molcajete of your own, here’s what needs to be done.

Step 1: Submerge the molcajete in water and scrub to remove any dirt or loose pieces. Don’t put the molcajete in the dishwaster and don’t use dishwashing liquid or other soaps.

Step. 2: Allow molcajete to air dry.

Step 3: Grind uncooked wet rice, one handful at a time, in the molcajete until the rice turns gray. Remove ground rice and repeat several times until the rice remains white when ground.

Step 4: Grind a handful of rock salt in the molcajete until it is fine salt or powder.

Step 5: Rinse and repeat this process several times, grinding more rock salt until the bowl of the molcajete is smooth to the touch.

Step 6: Grind 4 cloves of garlic, 1 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon black pepper in the molcajete until a paste forms. Allow mixture to sit for 24 hours.

Step 7. Rinse the paste out of the molcajete and allow molcajete to air dry.

Steps 3 and 4 may need to be repeated after several uses of the molcajete to keep it well seasoned.

 

The first thing I made in my molcajete was a favorite Better Homes & Gardens recipe for Chunky Guacamole. Ms. Mole performed beautifully, mashing the ingredients to a perfect consistency with style and grace. As my husband and I were digging in to the tasty avocado dip, I told him I think Ms. Mole needs a companion on the appliance shelf – maybe that new Vitamix blender I’ve been wanting. He just rolled his eyes.


Lauren Brennan

Healthy Eating Shortcut!

Happy Belated New Year! How many of you are getting healthy in 2013? This is something I always try to focus on because I’m a young Mom with a 3 year old and another one on the way. Pregnancy tires me out and I’ve noticed I’ve had less patience for elaborate dinners. But lucky for me {and you!} I’ve found a few healthy shortcuts to save time and keep things healthier in my family’s diet.

1. Add more veggies to all your meals! My favorite thing to do is hide lots of zucchini and carrot in my Spaghetti Sauce or making something with Mexican flavors, like Portobello Fajitas or Chicken Enchiladas, and throwing in a few extra peppers and using corn tortillas. I used to hate corn tortillas because they were dry and I never had the patience to fry each tortilla individually to soften it up. Seriously, who has time to babysit seventeen tortillas in a shallow oil bath? Not this girl! I’ve seen people ‘dry fry’ their tortillas in a hot pan just to warm them through, but again I don’t have time for that! I tried microwaving them dry too, but it didn’t seem to help. Mine kept cracking. Well, one day I got an epiphany that seriously has been such a caloric time saver! One that will keep corn tortillas soft and pliable. Are you ready for my shortcut? It seriously takes 2 minutes or less to do.

First, grab a wad of paper towels and make them damp.

Unwrap these paper towels and place your stack of tortillas in the center.

Wrap the paper towels up and around your corn tortillas and microwave 30 seconds to 1 minute, depending on how strong your microwave is and that’s it! 

The water helps steam the tortillas, turning them into pliable, soft extra tasty tortillas! Perfect for any Mexican dinner like these Portobello Fajitas or Chicken Enchiladas! So tasty and packed full of veggies! If you think you’re not a corn tortillas person, give this trick a whirl and see if it changes your mind! It definitely changed mine!

2. Bake instead of fry chicken. Baking chicken is a great way to lower the fat content in a dish. Season it up and throw it in the oven. The best part about this is you don’t have to babysit the chicken on the stovetop. This is such a time saver for me! This Roasted Cranberry Chicken sounds simple and super delish!

3. Choose to drink water over juice or other beverages with calories–I’m pretty sure my child is the only one on the block who would rather have water than apple or orange juice! If you don’t like water or seem to have to force it down, try squeezing in a little lemon or experiment with this Cucumber Mint Water.

Hope you all have a happy and healthy new year! Enjoy!