Chiles Rellenos de Queso

Or Stuffed with cheese Green Peppers!

My sisters always ask my Mom to make this recipe, at least twice a month, they just love how when they give the chile a bite the cheese melts in their mouth! They love to eat them as “Tacos” with a warm corn tortillas, I mean who doesn’t like corn tortillas? they go right with everything and they are so good, it is one of the things I am missing to eat because today I got an appointment with the dentist to tighten my braces and it is starting to hurt again, I’m having soup today but hopefully tomorrow I can start eating solid stuff again!

Anyway this Stuffed green peppers are truly delicious and you can fill them with anything, but we love cheese haha I really hope you give this recipe a try!

You are not going to regret it!

Ingredients:
6 Poblano Peppers
6 sticks of chihuahua cheese (you can use the cheese that you want)
4 eggs
Cornstarch
Vegetable oil for frying

Preparation:

Clean the peppers and roast them if you want to know how to roast a pepper enter here
Take the roasted skin away with water and open them on one side to remove the veins and leave a little hole for the cheese.

Fill them with cheese sticks.

Spread some Cornstarch.

Set aside and start heating a pan with some oil.

Now on a clean bowl separate the egg whites and the egg yolks, whisk the egg whites until stiff peaks form, add the 4 egg yolks all at once.

Soak the chiles with the egg mixture

and fry them, 1-2 minutes on each side

And there you’ll have a great “chiles rellenos”

I wanted to let you guys know I’ll be absent for a couple of days, since my cousins are staying here for 2 weeks, I promise you I’ll post a new recipe on friday!

Hope you have a great week!!!!

Source: My Mom

Sopa de Albondigas

Meatball Soup

We’ve been having a lot of soup lately, other than being one of the things I can eat without hurting my teeth, this Sopa de albondigas it’s the soup I remember having since a long time ago, I would always wonder how my mom would introduce the rice on the meatballs, well the day we made this I paid attention and now I know haha, when your little you think everything is so hard to make, but now i’m amazed at how easy cooking can be, sometimes we just sit on the table waiting to have something to eat, but when you see the whole process of the meal your going to eat it’s amazing, I mean I find it wonderful!
I became from being a picky palate girl, to challenging myself to try new things and I must admit I’ve liked most of the things I’ve been introduced to .
And can’t wait to try more food, it just tastes so good! haha

Now I would like to introduce you to this Sopa de albondigas!

Ingredients
For the Soup:
3 liters water
2 tablespoons chicken soup powder
1 210g tomato puree
2 zucchini diced
2 carrots diced
2 celery sticks diced

For the Meatballs:
1 kilo of meat
1 egg
1 tomato
half onion
2 garlic cloves
1 teaspoon ground oregano
Pepper
Salt
2 tablespoons rice
1/2 cup bread crumbs (we ran out of bread crumbs so we used 2 slices of loaf breads with some milk)
Handful of coriander

Preparation:
On a Soup Pot place the 3 liters of water with the chicken soup powder and tomato puree on a medium-low heat.
To make the meatballs first on a blender mix: tomato,onion,coriander and garlic, mix until smooth.

On a Bowl add the meat,egg,bread crumbs,rice,oregano,pepper,salt and add the mixture we blended.

Mix it until forming little meatballs.

Add the Carrots,Zucchini,celery and Add the meatballs to the soup on a medium heat for 30-45 minutes or until you see the rice is cooked.

Source: My Mom

Lentejas

or Lentil Soup

This soup it’s one of my favorites soup of all time, maybe you can find the Canned ones on your supermarket and those are good but nothing compared to this version, very homey and just delicious!
My mom is making this dish constantly because my baby nephew loves this too! he is 11 months old!
I really recommend you giving this a try!
Now with the braces I had this for lunch on friday and saturday. But now I can eat better! I’m getting used to them and eating more solid things, but I still tell my Mom I want to have soup! haha
I hope it becomes a favorite in your house like it is in ours!

Ingredients:
2 Cups of lentils
1 liters of water
2 garlic cloves
half onion
3 pieces of bacon (or more if you’re a bacon fan)
1 teaspoon salt
2 carrots
1/2 or 1 celery stick
1 big potato
1 teaspoon of chicken soup powder
1 210g tomato puree

Preparation:
On a saucepan place the water, lentils, garlic cloves, bacon, onion and salt on a medium heat for about 1 hour.

Cut the Carrots,celery and potato on cubes.

Now add the chicken soup powder, the carrots,celery,potato and the tomato puree and wait until the vegetables are cooked. for about 20-25 minutes.

And there you go, now you have a Lentil soup ready to enjoy!!!!!!

Source: My Mom

Cambray Potatoes

So on friday I went with the orthodontist to get my braces, I was nervous and excited (mostly nervous) I got there and my dad asked how much time would it take the whole process and the Dentist said 1 hour.
Then I was a little scared but I went there and sat on the chair being brave, and in a blink of an eye I had them all placed.
It didn’t hurt at all and I thought that if it didn’t hurt before, it wasnt going to hurt after…
well I was wrong the pain was too much I had to take a pill for my teeth to stop hurting, thank god the pain was over on saturday and I was able to had pancakes for breakfast dipped in a pool of honey haha.
Now the pain is going away slowly and hopefully I’ll be able to eat normal again.
I’m dying for some potatoes and I made this on Tuesday with my Mom, so I thought I would share this easy and great recipe for you to try this week!

This potatoes are the most amazing thing ever!

Ingredients:
14-15 Cambray potatoes
1 90g Stick of butter
1 Teaspoon of pepper
1 Teaspoon of garlic salt
Water
Salt

Preparation:
Boil the potatoes with water on medium-high heat for about 15-20 minutes, we don’t want them too soft.

Drain them.

On a saucepan add the stick of butter and the potatoes with pepper and garlic salt.

Mix everything up and Cover them for about 5-10 minutes.
And you’ll have delicious potatoes ready to join any meal that your making.
I’m sure they’ll be a hit!

Source: My Mom

Nopales

 or Nopalitos

Nopales are my Mom and Dad’s favorite! They love them, on Sunday we went to Costco and my Mom found this bag of Nopales and bought them.
They are really traditional from here, and easy to make! You can have them as a Main dish with some warm Corn tortillas or as a breakfast with Scrambled eggs! You need to try them and I’m sure they’ll be your favorite too!

Ingredients:
1.5 kg Nopales
1/2 Onion
2 garlic cloves
1 Tomato Chopped
2 Tablespoons Onion finely chopped
1 Garlic clove
2 Tablespoons Red and Orange Pepper
Pepper
Salt
1/2 Tablespoon Chicken soup powder
420g Tomato puree

Preparation:

On a Saucepan place the Nopales with the 1/2 Onion and 2 garlic cloves, you need to cover them with water for 30 minutes. We do this to take some of the slime out of the Nopales.

Now you need to drain them, taking the onion and garlic cloves away.

While they cool a little bit You can start to chop the tomato,onion,garlic,red and orange pepper.

On another Saucepan you need to fry the Nopales with all of the chopped things and add pepper, salt, 1/2 tablespoon of chicken soup and the 420g of tomato puree.

And there you go, now your ready to eat them

Source: My Mom

Creamy Rice

Or as we call it here: Arroz con crema

This Creamy rice, It’s so delicious and it has layers of flavor!
I think that’s what makes it so good, You can have all this flavors in one plate, I personally love the crunchy corn seeds or (kernels).

If you havent tried it I really encourage you to, you’ll love it!

I wanted to say Happy 4th of July to all of you American People! yay
Photo Credit: Google

Back to this Creamy Rice, It takes a little bit of time but it is so worth it

Ingredients:
2 cups Rice
4 cups Water
1 tablespoon of olive oil
1/4 of onion and 1 garlic (for flavor)

2 to 2 1/2 cups of Cream (I use Media Crema) you can use sour cream.
1/4 Cup chihuahua cheese (If you can’t find it you can use grated cheddar cheese)
3 Poblano Peppers(I used frozen poblano peppers)
1 Can Corn seeds
1/2 stick of butter

Preparation:
Bring water to boil and add oil, garlic and onion.

add the rice and bring back to a boil. Lower the heat to very low, cover the
rice and cook for 25 to 30 minutes.
When the rice is ready Grab a clean Saucepan and place 3 tablespoons of butter,add a layer of rice, corn seeds, poblano pepper, cream and cheese, Repeat the process until you use all ingredients.

Cover the Saucepan for 20-30 minutes until cheese is melted.

And then you are ready to serve

Yummy!!

Source: My Mom

Tuna Croquettes

Today Maggie Cooks Turns 1 Month old!
How exciting?
A month ago I was thinking about the name of this blog, how I wanted it to look, etc.
I can’t believe how time just flies by!
I didn’t expect to love this whole blogging thing as much as I do now.
There’s a whole community of amazing and nice blogging people!
And I love to see all of the recipes everyone posts, It’s just awesome!
I love when people comment on my blog, it makes me very happy to come to my computer and see that people has come to my blog, and liked my recipes!

Today I wanted to share this recipe that we love here, Tuna Croquettes or “Croquetas de Atun” It is so easy to make and enjoy with your family, it can be a Snack or a Main course! And if you havent heard about it, I’m excited to introduce you to this amazing dish!

Ingredients:
4 large Potatoes
Water
3 Canned Tuna
1 egg
Pepper
4 tablespoons of bread crumbs
1 tablespoon of chicken soup powder
cornstarch
Vegetable Oil for frying

Preparation:
Boil potatoes in a pot of water until soft.

Drained them and place them in a large bowl, Mash them but still leaving big potato crumbs.
Add the Tuna, bread crumbs, chicken soup powder, egg and pepper.
Mix until everything is combined.

Make little balls and roll them in cornstarch.

Place the Vegetable oil in a pot until it’s really hot and then fry the croquettes until brown.

Drain croquettes on paper towels And serve with Tuna Croquettes Dip Or Ketchup.

Tuna Croquettes Dip

Ingredients:
4 Tablespoons of Mayo
3 Tablespoons of Ketchup
1 Tablespoon Mustard
1/2 Teaspoon pepper

Preparation:
Mix Everything in a little bowl until its well combined.

There you go! Now to enjoy some Tuna Croquettes! Yumm-o!

Source: My Mom

Poblano Strips

Or as we call it here Rajas Poblanas!

(Picture updated: 19/09/11)

I am still a little sore about the tooth extractions, but I decided to take a break from the ice in my mouth to post this recipe for the weekend for you to enjoy!

This dish is very versatile.
You can have it as a Main dish with some warm corn tortillas.
-If you want to see how to make your own corn tortillas Visit Scarletta Bakes She has beautiful pictures too! -
Or you can have it as a Snack serving them with “Totopos” or Chips and believe me they’ll be a hit!
Everyone will think you spent hours in the kitchen making them, but really it’s not going to take you more than one hour.

Ingredients:
7-8 Poblano peppers (you can alternate this, but not less than 5)
1 onion thickly sliced
1 cup drained canned corn seeds
1 tablespoon vegetable oil
1/2  tablespoon of pepper
1/2 tablespoon chicken soup powder (granules)
2 (250 ml) Mexican media crema

Preparation:
You have to roast the poblano peppers, place the peppers on a large griddle over medium-high heat.
Roast until the skin turns black.
Remove peppers from griddle and place in a Ziploc bag, allowing them to sweat for 5 minutes.
Transfer to a plate to cool.
Peel and discard the outer skin of the peppers, halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.

Now you have to cut the onion, heat a saucepan over medium-high heat and add the vegetable oil with the onion.

add Pepper

Then Open the can of corn seeds and add them with the tablespoon of chicken soup powder, Give it a little mix

Add the poblano peppers

Add the Media Crema

And Bring to boil

There you go Rajas poblanas are ready to be eaten!

If you want to know How to Roast a pepper enter here.

I hope you guys enjoy it as much as we do here!
Happy Friday and Happy weekend!

Source: My Mom

Cold Tuna Cake

Cold Tuna Cake or as we call it “Pastel de Atun Frio”

No, this isn’t a sweet cake or a baked cake.
I wanted to bring you another simple but delicious meal that we make a lot here in Mexico and like always I hope you guys like it

I remember sitting down looking at my mom making this tuna cake since I was 7 or 8, I’d sit and stare at her making it.
It stills amazes me how easy cooking can be.

When you’re a kid if the food tastes good you’ll want more every week, but if you don’t like it you never want to see it again!

I think that’s why food is so important, but that doesn’t mean you have to be all day cooking and finish exhausted for a great food, this cake is a proof of it!
that’s why I wanted to share this recipe with you!

Ingredients:
2 loaves of bread
I used this type:

4 cans of tuna
1 can of whole red and peeled peppers
1/2 to 1 cup of sour cream (depending on your likes for sour cream)
1/4 of american cheese
3 tablespoons of mayo
1 tablespoon regular mustard
1 teaspoon of jalapeno juice

Preparation:
1. chop the edges of the bread

2. On a blender add: tuna, whole red and peeled peppers, sour cream, american cheese, mayo, mustard, jalapeño juice and blend.
3. in a Pyrex place one layer of bread, and then a layer of the mix, after that, add another layer of bread on top of that and so on until you have your Pyrex full. (if you have left overs you can make a little one in another Pyrex)

4. cover with film paper. And place it in the fridge until its served.

You can make this early in the morning and put it in the fridge for it to taste better once it’s served later in the day

Source: My Mom

Cold Pasta Salad

Cold Pasta Salad or as we call it here: “Sopa Fria”

I’m loving this.
Blogging.
It’s wonderful.
I love to take pictures of everything I can, I’m learning how to do so many things, and well everyone is really nice and friendly, and everyday I can’t wait to share something new.

Back on this recipe, I think here in Mexico this meal is really common, they serve this on parties mostly kids parties, and there are many varieties of it, the main ingredients are of course the pasta and mayo.
So today I’m introducing it to you in a very simple and tasty way .

Ingredients:
Pasta of your choice
1/4 cup of celery finely chopped
2 carrots finely chopped
1 can of corn seeds
1 can of whole red and peeled pepper
1 cup of finely chopped ham
Mayo as much as needed

Preparation:
Heat large covered sauce pot of salted water to boiling on high.
Add pasta to boiling water and cook as label directs.
Drain and cool by running cold water over the pasta in a colander set in the sink.

Cut carrots into little cubes and cook them with 1/4 cup of water until soft.
Meanwhile finely chop celery, whole red pepper, carrots and ham.
Mix everything and don’t forget the canned corn seeds.

Add Mayo half cup at a time until you see its enough.

Refrigerate until you serve it.

And there you go! I hope you like it as much as we do here!

Source: My Mom