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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mexican-Style Corn On The Cob

Mexican Style Grilled Corn On The Cob

Alongside I served Mexican-Style Corn On The Cob, grilled in their husks, smothered with chili-lime butter, and top with Queso Fresco.

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies. Ancho chilies add depth of flavor and a touch of smokiness to chili. I always make a large batch of chili to ensure there’ll be leftovers.

By adding fresh grape tomatoes, diced red onion, cilantro, Queso fresco, to a warm corn tortilla. Reinventing my Homemade Chili into a completely new meal.

Link for my recipe for Homemade Chili is at the bottom of this post.

Taco

Mexican Style Grilled Corn On The Cob

Taco

 
Prep Time: 5 minutes
Cook Time: 10 to 12 minutes
Total Time: 15 to 17 minutes
Yields: 6 servings
Equipment: indoor grill-pan

Ingredients For Chili-Lime Butter:
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears of fresh corn on the cob
1 cup of Queso Fresco, crumbles
1 lime cut into wedges

Directions For Chili-Lime Butter:
Mix butter, chili powder, Kosher salt, black pepper,  and lime zest in a bowl set aside.

Directions:
Prepare an indoor grill for medium-high heat.  Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10 to 12 minutes.

To Serve:
Pull back the corn husks, sprinkle crumbled Queso Fresco over the corn and serve with lime wedges. This is my recipe for Mexican-Style Corn On The Cob.

*Compound Butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.

Homemade Chili

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Homemade Taco Meat

Taco Night!
Let's Dish

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The key to a really great taco is the meat. Simmered low and slow with a lot of bold flavors can take a taco to the next level. Don’t stop there, pick your choice of a vessel to serve your tacos, also important. Finally, finish by using your favorite ingredients full of bright colors and textures to fill your tacos. The best phrase I can think of to describe these tacos is eye candy.

This is my recipe for Homemade Taco Meat.

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Guacamole-13

Oregano

I’m using two fresh herbs for my tacos. Oregano from my Hanging Herb Garden and fresh cilantro.

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Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for Cilantro-Lime Brown Rice With Black Beans, click on the link at the bottom of this post.

Pico de gallo

If you’d like my recipe for Pico de Gallo, click on the link at the bottom of this post.

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If you’d like my recipe for Chunky-Style Guacamole, click on the link at the bottom of this post.

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Prep Time 10 minutes
Cook Time: 42 minutes
Total Time: 52 minutes
Yields: 4 servings (12 tacos)

Note: A variety of fresh salsas and Pico de gallo are now available in the refrigerated section of the produce department in most grocery stores. Take advantage of these products to use as ingredients for taco meat, even guacamole.

Ingredients For Taco Meat:
1 tablespoon of olive oil
2 pounds of ground pork (substitute ground chicken, lean ground sirloin, or turkey)
1 onion, diced
2 cloves of garlic, minced
1 Fresno chili, seeded and minced (substitute jalapeno)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of dried oregano
1 tablespoon tomato paste
4 tablespoons of taco seasoning
4 dashes of Worcestershire sauce
1 1/2 cups of beef stock, unsalted
3/4 cup of  store-bought fresh Pico de gallo
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions, reserve green tops for garnish, thinly slice the tops on the bias

2 boxes of crunchy taco shells (substitute corn tortillas)
2 8-ounce packages of Mexican blend shredded cheese
2 limes, cut into wedges to serve with tacos
Cilantro for garnish
Green onion tops for garnish

Note: 2 tablespoons of taco seasoning per pound of ground meat.

Ingredients For Taco Seasoning:
1 1/2 tablespoons of chili powder
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of cayenne pepper
1/4 teaspoon of dried oregano
1 teaspoon of smoked paprika
2 teaspoons of ground cumin
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper

Directions For Taco Seasoning:
Add all the ingredients for the taco seasoning into a medium-size mixing bowl. Mix to combine.

Tip: Store taco seasoning, in an airtight container, in a dry cool place.

Directions For Taco Meat:
Set the pan over medium-high heat. Add the ground pork, diced onions, diced green onions, minced Fresno chili, minced garlic, dried oregano, Kosher salt, and fresh ground black pepper into the pan. Using a wooden spoon break up the meat. Continue to cook, stirring occasionally, until meat is no longer pink, 10 to 12 minutes. Add tomato paste and fresh Pico de gallo, stir to combine. Next, add the 4 tablespoons of taco seasoning, Worcestershire sauce, and beef stock. Bring everything up to a boil, then reduce the heat to medium-low, simmer, stirring occasionally, uncovered for 25 to 30 minutes.

At this point, all the liquid and seasonings have absorbed into the meat giving you a deep beefy flavor. Turn the heat off and add in the sliced green onion tops and cilantro leaves, mix to combine.  Transfer to a large serving bowl. It’s Taco Night!

Cilantro-Lime Brown Rice With Black Beans

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers

Pico de Gallo

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Homemade Tamale Pie

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My HomemadeTamale Pie is a combination of cheesy ground pork-topped cornbread and it’s to die for. I add a few secret ingredients to the store-bought cornbread mix that sends this dish over the top.

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Sour Cream And Ricotta Cheese

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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 12-inch cast-iron skillet, 12-inch sauté pan, large mixing bowl, aluminum foil, chef’s knife

Ingredients:
2 1/2 pounds of ground pork (substitute ground beef)
1 15-ounce box of Krusteaz honey cornbread
1 large egg, room temperature
1/2 cup (4 ounces) of sour cream, room temperature
1/4 cup (2 ounces) of whole milk ricotta cheese, room temperature
3/4 cup cream-style corn
3/4 cup enchilada sauce
1 tablespoon olive oil
1 cup onions, small dice
3 cloves of garlic, minced
1 tablespoon plus 1 teaspoon of chili powder
1 1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
7 tablespoons of RO*TEL, drained
1/4 cup beef stock, unsalted
2 cups of shredded cheese, Mexican blend and/or Colby Jack
1/2 cup of green onions, (white and green parts) thinly sliced, on the bias, for garnish

Directions:
Preheat oven to 400-degrees F.
First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained RO*TEL, (tomatoes with green chilies), cream corn, ricotta cheese, and sour cream mix to combine. Next, add in the dry ingredients from the box. Add the dry ingredients to the wet, mix until just combined. Do not overmix. Pour the batter into the cast-iron skillet. Bake for 20 minutes.

While the cornbread is in the oven baking, start the filling for the tamale pie.

In a large sauté pan, over medium-high heat add olive oil with diced onions. Stirring frequently, cook the onions for about 3 to 4 or until soft and translucent. Add minced garlic, stir, cook for 1 minute more.

Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Stirring frequently, cook the ground pork, onions, and spices for 10 minutes, or until meat is no longer pink, about 6 minutes. To the meat mixture, add the remaining 4 tablespoons of the drained RO*TEL and beef stock, stir to combine. Simmer over medium heat, stirring occasionally, for another 15 minutes or until all the liquid evaporates. Drain fat, transfer meat mixture to a large mixing bowl. Set aside.

Take the cornbread (in the skillet) out of the oven. Using a fork, poke holes all over the top of the cornbread. Add 3/4 cup of enchilada sauce. Spread evenly over the top. Letting the sauce seep down into the cornbread. Generously top with shredded cheese.

Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Tightly cover the skillet. Bake for 20 minutes.

Switch oven to broil, remove the foil, broil for 5 minutes until cheese is golden brown. Remove the skillet from the oven and let rest for about 15 minutes to set. Garnish with green onions.

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