Archives for August 2012

Hatch Hash.

Happy Happy Wednesday y’all!
This week is flying by for me. I have a job interview today. Game face on. Let’s talk about how I have not even begun to get sick of Hatch Chile season yet. I just relish in going to the grocery store and seeing the barrels of bright green peppers. Hatch Chile season only comes once a year…so get them while they are hot! No pun intended. This year I am determined to buy a bunch, roast them, and freeze them so that I will have an endless winter supply…Hatch Chile cornbread stuffing anyone? I’m thinking yes.
So, remember that taco recipe I posted yesterday? Well, that was Monday night dinner. We had a double dose of Hatch Chile’s that night and let me tell you, this dish knocked my freaking socks off. Not only is it simple…but the flavors…oh mah gawd! This may be my new go to meal.
It all starts with a sweet potato, people…
peel and cube that sucker.
Then we cube some zucchini, and chop some garlic and of course, Hatch Chile’s!
A little saute, a dash of salt and pepper, and a handful of fresh cilantro…
Hatch Chile Sweet Potato Hash
I am telling you…this dish is soooooo flavorful…a little bit of spicy, a little bit of sweet, and so healthy!
Hatch Chile Sweet Potato Hash (GF/V):
1/2 T. extra-virgin olive oil
1 large sweet potato, peeled, and cut into cubes
1 large zucchini squash, cut into cubes
1 large Hatch Chile, seeds removed, and chopped
1 clove of garlic, minced
1/2 bunch of fresh cilantro, chopped
1/2 t. freshly ground black pepper
1/2 t. salt
1. Heat a non-stick skillet over medium heat, drizzle with evoo.
2. Add the sweet potatoes first (they will take longest to cook).
3. After about 1 minute, add the zucchini and hatch chile.
4. Put a lid on the skillet to help steam the potatoes. Let the hash steam for about 3 minutes.
5. Add the garlic, cilantro, black pepper, and salt. Fold everything together gently. Cook for about 1-2 minutes more, or until the sweet potatoes are tender.
6. Serve warm with tortillas.
Serves 2-3.

Cat Hatch Fever.

Happy Tuesday y’all!
Boy do I have a recipe for y’all today. Well, actually TWO recipes. Yes, I know, I’m pretty freaking awesome. I am definitely channeling my inner abuela today. Seriously, when I was around nine years old I thought I was Selena Quintanilla Perez and would sing her songs in the shower. My aunt is also from Monterrey, and I repeatedly remember her speaking Spanish to me when I was younger…I learned   essential words like “leche,” “zapatos,” and “chocolatina.” My aunt would also make the best chocolate milk on the face of the planet. I don’t know what she used, but it was out of this world. Oh, and she let me eat those little Mexican lollipops shaped like a chili pepper that are spicy and sweet. I’m pretty sure that I thought it was the coolest thing ever. I’m also pretty positive that my parents were puzzled as to how this “little lady” of theirs had such a big voice, and chose to sing Spanish songs. Hey, what can I say? I wanted to be just like Selenas! 
That is beside the point. Let’s talk about Migas. Wait…you may not know what it is, but hey, you might eat it every day. Being a Texas gal and all, the Hispanic heritage runs deep round’ these here parts, which means us lucky Texans get to sample some of the best authentic Mexican cuisine around. I can remember from an early age putting hot sauce on my eggs, but my first time eating Migas…well that was like finding that earring that you lost months ago in the backseat of your car…absolutely blissful! I mean, who doesn’t want a ton of spicy good stuff in their scrambled eggs, mixed with fried tortilla strips, and topped with melted cheese? Crazy people, that’s who. 
So, like I said, because I am channeling my inner abuela today, I took this game one step further…
We are making homemade corn tortillas today people!

It is surprisingly simple.

Don’t be scurred. 

Homemade corn tortillas are all the rage right now.

100 times better than the store bought stuff.

Wait…a 1,000 times better!

Like OMG.

Then we use them to make Migas Tacos.

Because we are pretty ah-mazing like that.


Oh, and if you think that is your last dose of hatch chile’s, you have no idea what is coming your way!
Migas Tacos with Hatch Chile’s and Homemade Corn Tortillas (GF):
For the corn tortillas:
2 c. Masa de Harina
1 3/4 c. warm water (120 degrees F)
1/4 t. salt
For the tacos:
1 T. extra-virgin olive oil
1 jalapeno pepper, seeds removed, minced
1 Hatch Chile pepper, seeds removed, minced
2 medium sized plum tomatoes, diced
1 small yellow onion, diced
1 clove of garlic, minced
4 large eggs
4 egg whites
pinches each of salt and freshly ground black pepper
1 bunch of fresh cilantro, chopped
4-5 of the homemade corn tortillas
cotija cheese, crumbled (you can also use queso fresco, or another salty cheese)
squeeze of lime juice
slices of fresh avocado
For the tortillas:
1. In a large mixing bowl, combine all of the ingredients using your hands. Combine until everything is incorporated, about 4 minutes (you want the dough to be like a mashed potato consistency and easy to roll into a ball). 
2. Let the dough rest for about 10 minutes. 
3. Roll about 2 tablespoons full of dough into a ball. Place the ball on a piece of parchment paper or wax paper that has been cut into a square shape. Place an identical piece of parchment or wax paper over the ball of dough and press the ball down gently, working the dough out into an even circle. Work the dough out to your desired thickness. Set aside.
4. Repeat that process with the rest of the dough.
5. Heat a small non-stick skillet over high heat for 3 minutes.
6. Add the tortilla to the skillet and heat for 1 minute before flipping, then heat for another minute on the other side. The tortillas cook quickly and you don’t want them to burn so keep an eye on them.
7. Repeat with the rest of the tortillas.
8. Place in a tortilla warmer to rest.
For the tacos:
1. Heat a large non-stick skillet over medium heat. Add the evoo, peppers, tomatoes, onion, and garlic. Saute for about 6 minutes, or until the vegetables are translucent.
2. In a large mixing bowl, whisk together the eggs, salt, and pepper. 
3. Pour the egg mixture into the pan and cook, tossing and folding the egg mixture into the veggies as you go. You may need to reduce the heat a bit to prevent the eggs from burning and being overcooked. Essentially, you want light and fluffy eggs.
4. At the last minute, fold in the cilantro.
5. Scoop about 1/4 c. each of the migas into each corn tortilla. Top with a bit of crumbled cotija cheese, a squeeze of lime juice, sliced avocado, and extra cilantro if you wish! 
Note: I fried some bacon in the oven at 400 degrees F. Then, I cut two of the homemade tortillas into strips, tossed in the bacon fat, and returned the pan to the oven to bake for about 20 minutes, flipping the tortilla strips halfway through to brown on both sides. Put this on top of each taco for extra crunch!
Serves about 4-5.

Secret Recipe Club

It’s Monday y’all…the countdown to Friday begins!
It’s my favorite time of the month…the big Secret Recipe Club reveal! Whoop! My secret blogger for this month was Chelli, the lovely lady behind, Art from my Table. Chelli is a loving wife and mother of two cute kids. Chellie is just a doll and her recipes…well, let’s just say that they are definitely works of art. I mean, just look at these not-fried tomatoes. Ummmm…yum!? Chelli’s passion is to create, eat, and share REAL food with others. Let me tell you, she is on the right path.

 I must admit, yesterday morning, I woke up, checked through my emails once again, and had almost forgotten about the reveal today. While I could have gazed at Chelli’s delicious collection of recipes all morning, I chose one that was near and dear to my heart, and got down to business in the kitchen! I chose the recipe for Chelli’s irresistible looking Blueberry Crumble. Only one problem…no blueberries. That’s okay.

We’ll just use strawberries for this.

Shhhh…don’t tell. 😉

The strawberries are subtly sweet and the topping is perfectly crisp with each bite.

Just look at that strawberry juice!

Of course I had to make some homemade coconut milk ice cream…

because you just can’t have a crumble without ice cream.

Summer, I will miss you when you are gone.

Another successful Secret Recipe Club finished: check! Check out Chellie’s blog for more delicious recipes like this!
Strawberry Crumble (GF/V):
3 c. fresh blueberries (I used strawberries, stems removed, and cut into fourths)
1/2 c. granulated sugar (I used raw coconut sugar)
ground cinnamon
3 T. flour + 3/4 c. for topping (I omitted the 3 T. and used 1/2 c. oat flour + 1/4 c. almond flour)
1/2 c. brown sugar (I used raw coconut sugar)
1/2 c. rolled oats (I used gluten-free rolled oats)
1 stick of butter (I used 1/2 c. softened coconut oil)
1. Preheat the oven to 350 degrees F. Place the berries in individual ramekins (I used two ramekins, then put the rest in an 8-in. square baking pan) greased with cooking spray. Sprinkle the berries with a pinch of cinnamon and the granulated sugar. Toss to coat.
2. In a large mixing bowl, combine the flour, sugar, rolled oats, and butter. Mix with your hands until crumbly. 
3. Distribute the mixture evenly over the top of the berries. Bake for 30-35 minutes. The ramekins will bake around 25-28 minutes. 
4. Serve topped with my homemade Vanilla Bean Coconut Milk Ice Cream (or your fave store bought vanilla ice cream).
Vanilla Bean Coconut Milk Ice Cream (GF/V):
2 c. full-fat coconut milk
1/4 c. agave nectar
1 t. pure vanilla extract
seeds of 1 vanilla bean
1. Whisk all of the ingredients together in a bowl. 
2. Pour into an electric ice cream mixer and mix for about 45 minutes, or until creamy. 
3. Scoop the ice cream into a 9 in. loaf pan, cover with plastic wrap, and freeze. 
4. Serve atop the strawberry crumble. 🙂
Serves 12.

My Life According To…

Happy Sunday y’all!
Last Sunday was a rainy one…
and ironically, it is raining today.
This calls for one thing…indoor bike training!
 This week started off pretty healthy.

Then, these cookies happened.
Then, they happened again…yesterday. 

A week without peanut butter is like a week without a shower in my life…
it’s essential.

Same thing goes for coconut.

Things have gotten pretty rad round’ these here parts with this whole bacon thing.

Things have also gotten pretty lazy
see wet hair bun.
All day. Every day.
You only wish you were this cool.

Jump rope for heart t-shirts and hand-me-down flower power jean shorts from your older cousin.


Happy Happy Friday y’all!
So, about 2 days ago my older guy cousin (and one of my all-time faves, might I add) sent me the most torturous picture…
Peanut Butter and Jelly Granola!
I thought to myself, “Is he serious?” Then I thought, “Oh mah Gawd!” This was followed by an actual verbalization of “Oh no he didn’t…I must get on this recipe asap!”
In my best Chelsy fashion, I hopped on this pb and j train immediately!
The essentials for great beginnings to ah-mazing things.

Rolled Oats, peanuts, strawberry jam, peanut butter, and agave nectar!

I was afraid I wouldn’t have enough for the pan because seriously, I ate about 1/2 c. of this stuff raw…
think pb and j oatmeal-ish.

Oh the heavens!

Only one thing could make this better

extra pb

and j.

Wait…that’s two things.
Big thanks and brownie points to my cousin for the inspiration! Thanks for being such a peanut butter lover like me! Love you Parks!
Peanut Butter and Jelly Granola Bars (GF/V):
1/2 c. natural, unsalted, peanut butter, melted
4 c. rolled oats (not-instant or quick cook oats) (You can also use gluten-free rolled oats if needed)
1/2 c. unsalted, dry-roasted peanuts, chopped
pinch of sea salt
1/2 c. strawberry jam, slightly melted (about 20 second in the microwave)
1/4 c. + 2 T. agave nectar (or honey)
extra peanut butter and jelly, for serving
1. Preheat the oven to 350 degrees F. Spray a 9×13 in. non-stick baking pan with cooking spray.
2. Place the peanut butter in a small sauce pan, heat over low on the stove, stirring until melted. Take off the stove and set aside.
3. In a large mixing bowl, combine the peanuts, oats, and salt.
4. Fold in the peanut butter, jam, and agave. Stir until the dough is well combined and moistened.
5. If the dough is dry, add more agave nectar or peanut butter by 1 tablespoon until you reach desired consistency. 
6. Press the dough evenly into the prepared pan.
7. Bake for 22-25 minutes or until slightly golden around the edges.
8. Let the bars cool in the pan. Slice into squares and serve topped with extra peanut butter and jam. 
Note: If you want to make this recipe even simpler, nix the baking time, throw them into the freezer for a quick no-bake treat. They are just as amazing…and probably even more delicious! Take them out about 10 minutes before serving, wrap each square in plastic wrap and freeze the rest for later! 
Makes about 2 dozen squares.