Mexican Hot Chocolate Mini-Muffins

Mexican Hot Chocolate Mini muffins
Mexican Hot Chocolate Mini muffins
Mexican hot chocolate in a mini muffin!

The day before we went up to the Grand Canyon, we volunteered at our downtown walk, Meet Me at Maynards. It’s a lot of fun, and we really like helping out, because it encourages people to get out and see downtown Tucson. When we volunteer, we like to bring just a little something for our fellow volunteers. We know we don’t have to, by any means, but we think it’s a nice thing to do, and it gets us to try new recipes.

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Lime Creamed Corn with Green Chilies

lime creamed corn with green chilies
lime creamed corn with green chilies
Limey, this is good!

We’re getting better at using the green chilies we get in our CSA share each summer. At first, we’d almost always try to trade them for something else, taking them home only when the trading baskets had nothing of interest. At home, we’d sometimes cobble together something or another that would use the chilies, but often they’d end up in the freezer, with us hoping that we’d have some green chili revelation.

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Green Chili and Cheese “Tamales”

polenta tamales
polenta tamales
Not authentic, but really good.

Okay, a confession. We have no idea how to make tamales. Well, that’s not quite true; we know that you make a dough from masa harina (flour made from dried hominy), place some on a corn husk, layer with chili and cheese, more masa harina, wrap and tie the husk, steam, and finally enjoy. We’ve always heard that it’s a lot of trouble, and, because it is, one makes dozens of tamales at a time. Well, we don’t have masa harina in the house, and we’re not going out to buy some. We really don’t need yet another type of flour in our cupboard. Maybe we can use stuff that’s in our cupboard to come close enough.

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Spanish Rice with Nopales and Green Chilies

Spanish rice with nopales and green chilies
Spanish rice with nopales and green chilies
Quick, easy, and mostly hands off cooking!

Yesterday, we showed you how to clean nopales and get them ready for use, but we realized that we only have one recipe posted for using nopales. It’s a good one, Nopales Con Papas y Más (cactus pad with potatoes and more), and one of our favorites. In fact, it’s about the only way we cook nopales, but, this time, we were out of potatoes, so we made up this dish, instead.

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Cleaning Nopales

cleaned nopales
cleaned nopales
Don’t let cleaning cactus pads scare you away. It’s easy!

When we picked up our nopales (cactus pads) from the CSA we were surprised that they hadn’t been cleaned. This is the first time that’s been the case, and it seemed as though it scared people enough that the trading baskets were pretty much full of cactus paddles. Probably partly because nopales are a bit different, and, perhaps, because cleaning them seems daunting. Well, fear not, fellow scratcher, because we’re going to show you how easy it really is.

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Mushroom, Corn, and Brie Quesadilla

mushroom, corn, Brie quesadilla
mushroom, corn, Brie quesadilla
Perhaps it’ll start a new trend: French-Mexican restaurants.

We don’t really think that people need instructions on how to make a quesadilla. After all, it’s simply toasting two tortillas with a filling mixture between them. However, you might not have thought of using Brie cheese in your quesadilla, but we did. And, for two good reasons: one, it melts great, and two, Continue reading “Mushroom, Corn, and Brie Quesadilla”

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Roasted Cauliflower Tacos

cauliflower tacos
cauliflower tacos
Have everyone fill his or her own tacos.

We had these several weeks ago for a quick meal — everything can be made ahead and reheated for dinner, which is what we did — that we decided that we’d make them again, and turn the recipe into a post, so others can try Cauliflower tacos, too. The real key here is seasoning and roasting the cauliflower, which brings out a lot of nutty flavor, turning a somewhat bland vegetable into an outstanding vegetable.

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