Tex Mex Fiesta!

Being married to an American I have been able to pinch a few recipes from my husband. It would be fair the claim them as my own, but I do always help when we are having a Tex Mex night for our friends…and I’m always in charge of the Honeymoon Cocktails!!!!


Serves 4 people
Preparation Time 1 ½ Hours
Cooking Time 40 mins

Buy two bags of tortilla chips, any flavor it's up to you!

Summer Salsa

Ok so this is a lot of chopping but I could eat a whole bowl of this myself..and it’s healthy to. You could serve this on the side with some grilled chicken or pork…it would work equally well.

5 tomatoes – peeled, seeded
1 mango – peeled, stoned
¼ galia or cantaloupe melon
½ red bell pepper
½ green bell pepper
½ large red onion
Zest and juice of 1 lime
2 garlic cloves grated
30g pickled jalepenos
2 roasted green chillies – peeled, seeded
Handful of chopped coriander

Cut all the ingredients into a small dice and combine into a large bowl.
Add the zest and juice of the lime
Transfer to a serving dish and refrigerate for at least 1 hour
Test and season with salt and pepper if necessary
Refrigerate until ready to eat

Gorgeous Guacamole


Really fresh, this tastes nothing like the over produced store bought guacamole…

3 large ripe avocados
½ large red onion – finely diced
2 plum tomatoes – skinned, seeded and chopped
1 green chilli, roasted, skinned, deseeded and chopped
10g of pickled jalepenos chopped
Handful of coriander leaves finely chopped
2 clove of garlic minced / grated
Juice of 1 lime
Zest of 2 limes
Salt and ground pepper to taste

1. Stone and mash the avocado in a mixing bowl
2. Fold in gently the other ingredients
3. Season and transfer to serving dish
4. Refrigerate until ready to eat

Beans, Beans and More Beans Dip

Really simple these beans will have you dipping over and over again…but remember to leave room for your enchiladas!!!!

225g Red Kidney Beans, drained
1 medium yellow onion finely chopped
1 tablespoon of butter
2 garlic clove minced
1 teaspoon ground cumin
1 handful of finely chopped coriander
120g cheddar cheese grated
Salt & Pepper

1. Soften the onions in 1/2 the butter in a large non stick frying pan.
2. Add beans and mash with a potato masher in with the onions.
3. Add cumin, salt and pepper and cook beans down until they take on a ‘mushy’ appearance
4. Add cheese and melt into beans.
5. Lastly add coriander and serve hot.

Jody’s Enchiladas

These have been hit every time we’ve served them..in fact our friends ask us if they are having the tex-mex night when we throw dinner parties because they love it so much!!!

8 boneless chicken thighs – used breast if you can’t get thighs

For the marinade
6 limes zest and juice
1 lemon zest and juice
1 tablespoon of ground cumin
3 garlic cloves grated
Ground black pepper
Handful of chopped coriander
Salt

For the filling

1 red bell pepper sliced

1 yellow bell pepper sliced

1 green bell pepper sliced
1 large yellow onion sliced
2 garlic cloves grated
2 x 295g condensed cream of chicken soup
12 Flour Tortillas
225ml Fresh Soured Cream
230g mixed cheese (Monterey Jack and Cheddar is a good mix)
50g Green pickled Jalapeno Peppers chopped

1 roasted green chilli, skinned, deseeded and chopped

1 roasted red chilli, skinned, deseeded and chopped
Olive Oil

1. Marinade the chicken thighs in all the marinade ingredients for at least 2 hours.

2. Heat a grill pan and char grill the chicken, reserving the marinade – you don’t need to cook it fully it will be finished in the sauce later.
3. Heat the oven to 350 deg F.
4. Take the chicken and shred into small pieces. Reserve to one side.
5. In a frying pan heat a little olive oil. Fry the peppers, garlic, and onion until they begin to soften.
6. Add the chicken back to the pan with the marinade and roasted chilli and continue to cook until marinade is very hot – remember this has had raw chicken in it.
7. Take off heat and put to one side
8. In a large mixing bowl combine the soured cream, soup, pickled jalepenos,
9. In a large oblong casserole dish put a little of the sauce and spread over base.
10. Lay a tortilla out and smear a layer of sauce, put a line of the chicken mixture and a little cheese and then roll up and place in casserole dish. Repeat until casserole full. Cover the enchiladas with the rest of the sauce and cover with cheese.
11. Place in the oven for approx 30 mins until top is golden and melted.

Honeymoon Cocktail

We were lucky to be able to take our honeymoon at Villa Casa Bella in St Thomas in the USVI. I made this cocktail in ‘large’ quantities to drink by the pool…we rarely left the villa!!!!

200ml tequila
140ml triple sec or contreau
1 litre of tropical juice
Lots of ice


Combine all the ingredients in a large jug, stir, pour and drink….make sure you have another litre of juice for a second round!!!

Broccoli & Stilton Soup

Have you noticed that I'm on a soup making frenzy at the moment.. really tasty and super easy! jazz it up with some chopped crispy bacon (according to my husband everything is better with bacon!!!)


Enjoy!
Serves 4 people
Preparation Time 10 mins
Cooking Time 30 mins


Ingredients


3 Shallots finely chopped
1 garlic clove minced
1 tbsp butter
2 courgettes, cubed
450g (1lb) broccoli florets
1 chicken or vegetable stock cube
500ml (2 cups) water
125g (1/4 lb)stilton
Salt & Pepper
4 tbsp Double cream

 1. Cook the courgette in the butter with the garlic. When courgette starts to soften add the broccoli florets and cover.
2. Make up the chicken or vegetable stock and add to the saucepan.
3. Cook until broccoli is soft then either transfer to liquidiser or use a hand blender.
4. Return blended soup back to heat.
5. Crumble Stilton into soup, melting through
6. Serve with a swirl of cream

Broccoli & Cheddar Soup

I was in a 'couldn't be bothered mood' today. Couldn't be bothered to do the ironing, couldn't be bothered to put any make up on, didn't even make the bed until half an hour ago...really I wasn't in the mood to even chew anything for dinner.... So what can I make for dinner that I wouldn't have to chew? Well the easy answer would be to nip to Panera, 5 mins away, and buy some broccoli & cheddar soup... but hold on a minute, surely I can knock some up and maybe enough for the freezer too... On checking the fridge I had most of the ingredients...so here is my broccoli & cheddar soup.
I've tried to keep the calories to a minimum except for the cheese - in the end it is cheddar & broccoli !!Enjoy!

Serves 6-8 people

Ingredients

• 2 tablespoons butter
• 1 medium onion, finely diced
• 2 cloves or garlic, finely chopped
• 1/2 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1lb small chopped broccoli -you can use stalk and florets
• 4 cups of chicken broth (low sodium, fat free)
• 1/2 cup all-purpose flour
• 1 1/2 cups fat free milk
• salt & cracked black pepper to taste
• 1/2 lb shredded sharp Cheddar cheese - try and get block cheese and shred yourself, it melts better than the pre-shredded.

1. Over a medium-low heat melt the butter in a largish saucepan and then add the onion and garlic and saute until softened
2. Add the onion, garlic powder and white pepper and cook for a minute
3. Add the broccoli and chicken broth, bring to a boil and then simmer for 15 mins until broccoli is softened
4. In the meantime whisk the flour with the milk until flour dissolved.
5, With a hand blender, rough blend the soup leaving some broccoli pieces. You don't want it completely smooth.
6. On a medium heat gradually add the milk mixture. The soup will thicken.
7. Once milk mixture added add the cheddar and melt through the soup.
8. Season with salt and pepper to taste.
9. If the soup is too thick, add some more milk to thin

Stuffed Turkey Breasts with Basil Risotto

Ever wondered what to do with turkey breasts? This easy recipe not only looks good it will change how you think about turkey!!!..You can make it as healthy as you want by substituting olive oil for the butter and using extra low fat cheeses.
Preparation: 10 mins
Cooking Time: 25 mins
Serves 2


Enjoy!


• 2 turkey breasts
• 2 shallots finely chopped
• 2 garlic cloves finely chopped
• 4 teaspoons butter
• 160g Arborio Rice (risotto rice)
• Handful of basil leaves, torn
• 1 glass dry white wine
• 500g vegetable stock
• 12 thin slices of pancetta
• 2 handfuls of baby spinach
• 150g cream cheese
• 2 tablespoons grated parmesan
• Zest of 1 lemon
• Salt & Ground Black Pepper
• Cling Film


1. Heat oven to 200 deg C
2. Lay a sheet of cling film out on a flat surface
3. Lay out the turkey breasts on the cling film and then cover with another piece
4. Using a rolling pin or something else heavy to flatten the breasts until ¼ “ thick.
5. In a small frying pan gently fry half the shallots with half the garlic
6. When softened add the spinach and cook down until wilted
7. In a bowl combine the soft cheese, lemon zest and season with salt and pepper
8. Add the wilted spinach mixture and stir
9. Lay out 6 slices of the pancetta next to each other on some cling film
10. Lay a turkey breast out, one side level with edges of pancetta, season with black pepper & salt
11. Cover with half of the spinach mixture
12. Roll the turkey breast until you have a log shape
13. Repeat for second breast
14. In a frying pan brown the rolls on all sides
15. Place on a greased baking sheet in the oven for 20mins
16. Whilst turkey cooks make the risotto
17. Heat the stock
18. Heat the remaining shallots and garlic in a frying pan in 1 teaspoon of butter. When softened add the rice and cook for a couple of minutes.
19. Add the wine and keep stirring until wine has evaporated
20. Add a ladle of stock and stir and cook until evaporated – continue process until rice has doubled in size and is slighty hard in the middle
21. Add basil, parmesan and rest of butter
22. Season
23. Serve sliced turkey rolls on the rice

Emeril's Tchoup Chop

Unusually we ate out this Christmas day, which was a pleasant relaxing day for me and with no leftovers to go to waste...

We walked in to Emerils Tchoup Chop and were immediately greeted at the door. If you have never been the restaurant is beautiful inside with stunning glass flower chandeliers, and a lily pond through the centre.

We were seated promptly to a nice table at the end of the pond and met by our very attentive waiter. We ordered wine and beer and perused the menu. They had a special Chritsmas day menu as well as the regular a la carte. Whilst looking we munched on Emeril's house prawn crackers with an asian dipping sauce...yummy

We chose for appetisers
Polynesian “Kicked Up” Crab Cake Mango-Habanero Butter Sauce and Caramelized Pineapple Compote
Wasabi Cured Lomi Lomi Salmon Napoleon Avocado, Tomatoes, Crème Fraîche, Crispy Wontons
Fried Goats Cheese salad with Sirachi sauce & crispy pancetta

Entrees were
Grouper (from the Christmas menu)
Garlic Grilled Black Tiger Shrimp on Chinese Style Noodle Cake with a Lemongrass Infused Wild Mushroom Crèma
Tender Beer Braised Beef Short Ribs on Caramelized Onion Mashed Potatoes and Sweet Garlic Cabernet Reduction
Mongolian Barbeque Grilled Pork Tenderloin Caramelized Sweet Onion-Orange Confit, Stir Fried Lomein Noodles

All was extremely tasted, the down point being the temperature of the Shrimp dish which arrived a touch cool. High points were the grouper and short ribs.
For dessert we chose items off the Christmas menu - A gingerbread cake and a Candy Cane creme brulee.. the creme brulee was to die for and the highlight, for me, of the whole meal.

Servive was attentive throughout and we tipped large ( well it was Christmas Day!!) We'll be back..it was out 5th visit, but the first time for my parents who loved it.

We dined here Christmas Day, and for four of us with two rounds of cocktails, appetisers, entrees and desserts & tip the bill was $300 - well worth it...

Emeril's Tchoup Chop
The Royal Pacific Resort

6300 Hollywood Way
Orlando, FL 32819

Mango & Jalapeno Chutney

Whilst channeling Martha Stewart this Christmas I made some delicious jams and chutneys...here is my favourite, Mango & Jalapeno Chutney.
Enjoy!

Ingredients

• 4 cups mangoes (Ripe) – skinned, stoned and chopped

• 1/2 cup lime, seeded and chopped (with skin)
• 1 cup yellow onion diced
• 1/2 cup fresh ginger, Grated
• 3 garlic cloves, minced
• 6 jalapenos, broiled, skinned, deseeded and chopped
• 2 cups light brown sugar
• 1 cup apple cider vinegar
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 tablespoon whole mustard seeds
• 1 tablespoon dried red pepper flakes
• 1 teaspoon cinnamon, Ground
• 4 cloves (will be removed at end of cooking)


1.Place all ingredients in heavy saucepan over medium heat.

2. Bring to boil.
3. Lower heat and simmer for about 20 minutes, stirring frequently.
4. Remove from heat, cover, and let stand for about 12 hours.
5. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
6. Remove from heat  and remove cloves. Pour into hot sterilized jars.( I sterilized by simmering lids and jars for 20 minutes – you could do in the oven too)
7. Place in a canning bath and cover on a medium heat for 10 mins… remove and leave to cool for 12 hours before moving
8. Label and enjoy

Apple & Cranberry Muffin Cakes

With apples so plentiful at the moment these muffin cakes are a delicious way of using them up.. The recipe makes 12-14, but can easily be doubled for more.
Delicious on their own or with a spoon of vanilla ice cream.
I recommend that you use muffin case inside a muffin tin as the mixture with spread the cases.

INGREDIENTS
• 1 1/2 cups all-purpose flour
• 1/4 cup white sugar
• ½ cup light brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice
• 1/3 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 2 apples - peeled, cored and chopped
• 1/2 cup dried cranberries

• 1/2 cup light brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon


 
1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and cinnamon and pumpkin spice. Mix in oil, eggs and milk. Fold in apples and cranberries. Spoon batter into prepared muffin cups, filling to the top of the cup.
3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Rub together with fingertips and sprinkle over unbaked muffins.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Enjoy!