Tucson Cheese Crisp

Cheese crisps are a typical appetizer at any Mexican style restaurant in Tucson. My husband and I love to make these at home for a snack. They go great with a salted and limed Corona!

1 large, thin flour tortilla (12 inches or larger) or 2 medium, thin flour tortillas
4 ounces cheddar cheese, grated
4 ounces Monterey Jack cheese, grated

Instructions:

Preheat the oven to 400 degrees F. Bake the tortilla for 4-5 minutes directly on the rack. Remove the tortilla from the oven and place it on a baking sheet or pizza stone. Sprinkle on the cheese and return to the oven. Bake until the cheese melts completely, about 4-5 minutes. Transfer the tortilla to a serving plate, slice with a pizza cutter and serve immediately.

Variation: A cheese crisp should at least be salted but you may also serve them with salsa or whatever Mexican style toppings you like. For something different try brushing the cheese crisp with Sweet Thai Chili sauce.

My Mom's French Toast

Pardon me while I take a short break from international recipes to share with you my mom's French toast which I had while visiting home earlier this month. This was hands down the best French toast I have ever had. My mom doesn't measure when she cooks anything so the measurements for this recipe are approximations.

4-6 slices of good bread (4 for bigger slices, 6 for smaller slices)
3 large eggs
3 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon cinnamon sugar
grated orange peel from 1/4 of an orange
a good squeeze of juice from 1/4 of an orange
1/4 teaspoon freshly grated nutmeg
powdered sugar for sprinkling
butter and oil for pan

Instructions:

Place a large skillet over medium heat with about 1 tablespoon of butter and 1 tablespoon of oil. In a shallow bowl combine the eggs, milk, vanilla, cinnamon sugar, orange peel, orange juice, and nutmeg; mix with a wire whisk. Dip each slice of bread into the mixture, giving it a good soak on each side before placing it in the skillet. Fry on each side until golden, remove to plate, and sprinkle with powdered sugar. Serve with butter and warm maple syrup.

Variation: Try making this with different kinds of bread such as cinnamon swirl bread or home made thick-cut white bread.

Yield: Serves 2.

Off eating...

Off eating in Minnesota, December 2nd-15th!

Mexican Wedding Cookies

These cookies are dangerous to make as they are so easy to eat and crumble so deliciously in your mouth!






1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup chopped almonds, pecans, walnuts, or hazelnuts
powdered sugar for dusting

Instructions:
In a medium bowl, cream the butter and sugar. Stir in vanilla. Add the flour and chopped nuts, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls. Place on a prepared cookie sheet and bake for 15 to 20 minutes. Remove from pan to cool on wire racks. When cookies are cool, roll in powdered sugar. Store at room temperature in an airtight container.

Yield: about 3 dozen cookies

Scottish Cheese Crusted Potato Scones

These scones are quick and easy to make and taste of mashed potatoes.






200 gs/7 oz. self raising flour
25 gs/1 oz. whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
25 gs/1 oz. butter, cubed
5 tablespoons milk
175 gs/6 oz. cold mashed potato
black pepper
2 tablespoons milk
40 gs/1 1/2 oz. mature cheddar cheese, finely grated
paprika, to dust

Instructions:

Preheat the oven to 220 C/425 F. Sift the flours, salt, and baking powder into a large bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir 4 tablespoons of milk into the mashed potato and season with pepper. Add the dry ingredients to the potato mixture, mixing together with a fork, and adding the remaining one tablespoon of milk. Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out to a 15cm/6 inch round and transfer to an oiled baking sheet. Mark the scone round into six wedges, cutting about halfway through with a small sharp knife. Brush with milk, then sprinkle with the cheese and a faint dusting of paprika. Bake on the middle shelf for 15 minutes or until well risen and golden brown. Transfer to a wire rack and leave to cool for 5 minutes before breaking into wedges. Serve warm with butter or jam or leave to cool completely. Once cool store in an airtight container.

Variation: Serve these for breakfast with a couple of fried eggs and beans (not the sweet American style baked beans but the British style beans which are in tomato sauce).

Yield: 6 scones.

Minnesota Wild Rice Soup

I was born in the great state of Minnesota so you know I need to represent with a Minnesota favorite- wild rice soup. This soup is easy to make, rich and hearty, and is even better as a leftover.

1 cup wild rice

4 cups water

1 teaspoon salt

Rinse the wild rice in cold water. Place in a sauce pan over high heat with the water and salt. Bring to a boil. Once boiling turn heat down, cover tightly, and simmer for about 50 minutes, until rice is tender.

6 tablespoons butter

1/2 onion, chopped
1 stick celery, chopped
1 cup diced ham
1/2 cup flour
4 cups chicken broth
1 cup shredded carrots
6 tablespoons slivered almonds
1 tablespoon salt
2 cups half and half

Melt butter in a saucepan. Cook the onion and celery until tender. Add the diced ham and cook for 5 minutes. Blend in flour and cook for a couple minutes. Stir in the chicken broth a little at a time. Cook over medium heat, stirring constantly. When it comes to a boil, boil and stir for a couple minutes. Mix in the wild rice, carrots, almonds and salt. Simmer for 10 minutes. Pour in the half-and-half. Heat through for an additional 10 minutes. Do not allow to boil.

Yield: About 6 servings.

Portuguese Pastries

While I was in Portugal this week I tried a few of their delicious pastries. The first one is called a "queijada." The second one and the most famous is called "pasteis de nata." Both were really good but I was especially smitten by the queijada and never stopped looking for them while I was there. It is really hard to describe what it was like except to say that it was heavenly! The pasteis de natas were also very good, especially when sprinkled with powdered sugar and cinnamon. It is basically a custard tart with a really crispy crust. I bought a Portugese cookbook which includes both of these recipes. I can't wait to try and make these at home!

Off eating...

Off eating in Portugal, November 22-26!

Spanish Paella

Paella is a Spanish dish cooked in a special paella pan over an open fire. This recipe is the best I can do at home without a paella pan and on the stove top. Even without the special pan and open fire this dish is absolutely delicious and so much fun to eat. Also, authentic paella includes ingredients such as shrimp, mussels, snails, etc. We are not seafood eaters in my house so this a chicken and chorizo style paella which I had in Spain. The best part is the rice that gets stuck to the bottom of the pan while cooking- chewy and crunchy!

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces chorizo sausage, casing removed, cut into pieces
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
3 cups chicken broth
1/2 cup white wine
1 sprig fresh thyme
1 pinch saffron
1 teaspoon paprika
salt and pepper to taste
2 tomatoes, seeded and chopped
1/2 cup frozen green peas
1/4 cup chopped Italian flat leaf parsley
8 slices lemon

Instructions:
Heat olive oil in large frying pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, paprika, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done. Stir in tomatoes and peas. Cook for 2 minutes. Cover with foil, and leave for 3 to 5 minutes. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges for squeezing.

Yield: About 4 Servings

Thai Lettuce Wraps

This recipe is from my Thai friend Susie who made a Thai dinner at our church to help our mission team raise money for a mission trip to Thailand in 2006. Man, can this woman cook!

1 1/2 lbs ground beef or chicken
1 bunch green onion, finely chopped
1 bunch cilantro, finely chopped
2-3 tablespoons ground parched rice
1-2 tablespoons ground dried chillies
4 tablespoons lime juice
3 tablespoons fish sauce
1 head of iceberg lettuce

Instructions:

In a skillet brown the ground beef or chicken over medium high heat, drain well. Add the chopped green onion, chopped cilantro, ground parched rice, ground dried chillies, lime juice and fish sauce; mix thoroughly. Cut the head of lettuce in half. Peal off outer leaves and discard. Separate remaining leaves, rinse and dry. Scoop meat mixture into lettuce leaves.

Variation: Serve with cucumber or cabbage.

Yield: About 8 servings.

Thai Yellow Curry Chicken

The first time I ever had Thai curry was when my Thai friend Susie made it for our mission team's Thai fundraiser dinner. Here is her delicious and easy recipe.

1 (4 oz) can Thai Yellow curry paste
1 can coconut milk
3 boneless skinless chicken breasts, diced
2 medium potatoes, diced
1 1/2 cups water
salt
hot cooked rice for six

Instructions:

Heat coconut milk in a medium sauce pan over medium high heat. Add the yellow curry paste. Stir until boiling. Add chicken, potatoes, and 1 1/2 cups of water and return to the boil. Reduce heat and cook uncovered until chicken is cooked through and potatoes are tender, about ten minutes. Add salt to taste. Serve with rice.

Variation: Use duck, shrimp, or vegetables in place of the chicken.

Yield: About 6 servings.

Irish Soda Bread

Most soda bread recipes in the States have twice as many ingredients as are found in this recipe but this is how the Irish make it. Great served with a hearty homemade soup or stew!

1 lb all purpose flour
1 level teaspoon bicarbonate of soda
1 teaspoon sugar
1/2 teaspoon salt
about 14 fluid oz. buttermilk

Instructions:

Mix all the dry ingredients together in a large bowl. Gradually mix in the buttermilk to give a moist dough. Place in a greased loaf pan and bake in a preheated oven at 450 F/230 C for 30 minutes, until the loaf sounds hollow when turned out of the tin and tapped underneath. Place on a wire rack to cool.

Variation: Replace half of the white flour with wheat flour. Add sultanas to make a nice breakfast bread.

Yield: 1 large loaf.

American Brownies

I found this recipe a number of years ago and whip up these deliciously rich brownies all the time. Once you try these you won't go back to the box.

¾ cup butter, melted
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
2 eggs
¾ cup flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup chocolate chips or chocolate chunks

Instructions:

Preheat oven to 350. Grease an 8x8 inch square pan. In a large bowl, blend melted butter, sugar, and vanilla. Beat in eggs, one at a time. Combine the flour, cocoa, baking powder, salt, and chocolate chunks. Gradually blend into the egg mixture. Spread the batter into the prepared pan. Bake in preheated oven for 40-45 minutes or until brownies begin to pull away from sides of pan. Let brownies cool, then cut into squares.

Variation: Add peanutbutter chips.

Yield: 9 servings.

Italian Faralle with Lemon

This dish sounds too simple to be anything special but believe me the flavor is fantastic! Enjoy with a nice salad and your favorite wine.

400 grams farfalle (butterfly-shaped pasta)
the juice of 1 and a half lemons
1 bunch of basil
1 bunch of chives
1 cup of cream
50 grams of butter
salt & pepper
fresh Parmesan cheese

Instructions:
Cut the butter into pieces and allow to soften out of the fridge. Mix in a large serving dish with the lemon juice and cream to obtain a soft creamy sauce. Flavor with salt, pepper and finely chopped aromatic herbs.

Boil the farfalle in plentiful salted water, drain when al dente; transfer to the serving dish with the lemon butter sauce and mix carefully before serving. Serve with fresh Parmesan cheese for sprinkling.

Yield: 2-3 servings.

Tip: I also make this dish hot by melting the butter over medium heat in a saucepan over the stove. I then add the cream, lemon juice, and salt and pepper to taste, stirring to combine. I toss the pasta in the warm sauce, adding the herbs and Parmesan cheese.

English Shropshire Fidget Pie

My husband thought this was just a side dish because of the small amount of meat in it but changed his mind after he tasted it. It is now a regular on the dinner menu.

3 oz. all purpose flour
3 oz. whole wheat flour
pinch of salt
3 tablespoons lard, diced
3 tablespoons butter, diced
1 tablespoon oil
8 oz. lean bacon, cut into small strips
2 medium onions, thinly sliced
1 lb. potatoes, thinly sliced
2 teaspoons sugar
2 medium cooking apples
4 fresh sage leaves, finely chopped
salt and pepper
1 1/4 cups vegetable stock or medium dry hard cider
beaten egg or milk to glaze

• Sift the two flours and salt into bowl and rub in fats until the mixture resembles fine crumbs. Mix in enough cold water to to bind the mixture, forming a ball. Chill in fridge for 30 minutes.
• Preheat oven to 350 F or 180 C. Heat oil in a large non-stick pan and cook bacon until crisp. Transfer to a large mixing bowl. Add the onions, potatoes, and sugar to hot pan and brown until beginning to soften. Add to bowl. Peel, core and slice apples and add to bowl. Stir in sage, season with salt and pepper and mix well. Pour the mixture into a large pie dish. Level the surface and pour the stock or cider over.
• Roll out the pastry on a lightly floured surface to a shape large enough to cover the dish. Lay pastry lid over top., trim the edges and make a slit in the center. Brush lid with beaten egg or milk. Put into hot oven and cook for about one hour, until crust is golden and filling is cooked through.

Variation: Use pears instead of apples and rosemary instead of sage.

Yield: 4 servings.

Irish Bangers & Mash

I just made this for the first time about a month ago and could kick myself for not discovering it sooner! Irish sausages are rich and mashed potatoes are always welcomed on my plate. This is perfect Irish comfort food.




6 plump sausages
4-6 large potatoes, peeled and quartered
salt
1/2 cup milk
2 tablespoons butter
nutmeg
1 onion, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1/2 glass white wine
1 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste

• Bake the sausages in the oven at 350 F or 180 C for 20-30 minutes. Meanwhile, boil the potatoes until tender. Drain potatoes and mash with milk, butter, salt and nutmeg. For the gravy, heat oil in a frying pan and sauté onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken. Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
  
• Variations: Use red wine instead of white. Use flavored sausages. Use half sweet potatoes.
  
• Yield: 2-3 servings.

American Buttermilk Pancakes

Don't get me wrong, I love crepes, but they cannot hold a candle to the buttermilk pancake. I have tried a number of different pancake recipes over the years and this is the best one.




1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 1/4 cup buttermilk
butter

Instructions:
Preheat and grease a large skillet or electric griddle with butter. Mix the flour, salt, and baking soda together in a bowl. Add the egg, and buttermilk; stir together lightly. The batter should look thick, spongy, and puffy (if too thick add about 1/4 cup water). Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side. Serve with lots of butter and warm maple syrup.

Variation: Serve with sliced bananas, pecans, and whipped cream or nutella and strawberries or bananas.

Yield: About 8 medium-sized pancakes.