I will tell you that I used the recipe from www.cooking-mexican-recipes.com/tamales-recipe.html as a jumping off point and then kind of went from there. My amounts were not anywhere close to what the recipe called for but i just kind of threw the spices in and taste tested several times. The recipe actually calls for a 7 lb pork butt, mine was probably only about 3 lbs by the time i made quesadillas, nachos, and baked potatos with it. The recipe still made about 20 tamales for us though. A couple tips for this process, it's hard to tell when you're running out of water in your pan (since the steamer is actually covering the bottom) so if you put a quarter at the bottom of the pan, you'll hear it rattling when you need more water. Now another tip-don't make the masa too thick, be sure to keep adding chicken broth until you can get it thin enough to not be in chunks (isn't that technical?) I know, traditionally you're supposed to add chili to the top, but it would have overpowered the taste of that pork mixture I worked so hard to perfect! So I added a mixture of cheddar cheese and Mexican crumbling cheese with sour cream, diced tomatoes, and some green onions. And this was lunch!
We had fish tacos for dinner. I'm going to admit that fish tacos have NEVER sounded good to me until recently. In fact, I always had a bit of a stomach turn when I heard the two words together. But never again will I feel this way because the tacos were the highlight of my culinary weekend! I just bought the regular frozen mahi mahi fillets from the Wal-Mart freezer section. (it's taken me several years to realize that while mahi mahi taste absolutely fantasic in Hawaii, it's actually not so shabby right here in Arkansas!) I mixed up a blackened seasoning with paprika, onion powder, garlic powder, thyme leaves, whole oregano, and just a tiny bit of kosher salt. Covered my fillets with the mixture, seared them, shredded them up, put them on a white flour tortilla, added some diced avocado, along with cilantro, red onion, jalapeno, tomatoes. The only thing this was missing was lime juice. Beware, this is a spicy dish but well worth the runny nose and fiery lips! I was so eager to bite into it, I didn't even take a picture but believe me when I tell you, it was a gorgeous masterpiece! :)
My all time favorite blog is We Are Not Martha. At the end of the year, Chels recapped her favorite posts of the year and I saw that she had the recipe for a fluffy blueberry muffin and I had to try it for myself. www.wearenotmartha.com/2010/06/jordan-marsh-blueberry-muffins/ I made this and recipe exactly as it's shown, I think next time I may add some banana in with it too.
When I saw that the snow was here to stay, I put one of my Pampered Chef bowls outside to catch some snow (you know where I'm going with this!) By the time we were finished with dinner and cleaning up, we were up to about 8 and a half cups of beautiful white snow. Parker mixed in 3/4 cup whole milk, AG threw in 1 cup of sugar, and a tablespoon of vanilla. We mixed this all together quickly, threw it in an ice cream freezer for about 30 minutes to make it creamy, added chocolate to the top and enjoyed our snow ice cream sundaes! Again, no picture (hey give me a break, it's only my first post...I'll get better at this!) To be real honest, the ice cream was melting fast so there really wasn't time anyway.
I've got several things in mind for this week so check back and see how they turn out...tomorrow night is cranberry dijon porkchops!
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