I've been following Mila's Daydreams and it's so adorable I can hardly stand it. Please go check out this blog. What this mama does is amazing. She waits until her baby has falls asleep and then she creates an elaborate scene around her, trying to imagine what she's dreaming about. Wow, so inspiring, so creative. I love everything about it.
New Orleans BBQ shrimp is a dish all it's own. It's not BBQ with a red tangy sauce that you slap on a grill. This is a scrumptious shrimp dish baked in the oven requiring lots bread for sopping up the mouth watering sauce and lots of napkins for cleaning your greasy little face and hands afterwards. My husband made this for us last night. I took the baby out for our evening walk and on our way back I could smell it half a block away from the house and knew it was going to be a good batch.
|This is my "pizza" salad. I love this it's soooo simple, fresh and delicious. It's tomato, cucumber, and red onion. We put cubed fresh mozzarella in this time because we had it lying around but usually I just do the veggies.|
|This is what family dinner looks like at my house|
Pascale Manale is responsible for creating this awesome dish. If your ever in New Orleans, its a great, historic, delicious place to eat. My husband won't give out his version of the BBQ shrimp recipe and I don't blame him but this recipe is very close to my husband's and claims to be very close to the original from Pascale Manale. Make sure to get lots of french bread to sop up all the juice.
I must say I haven't attended Indian Market in quiet a few years. Because I grew up in Santa Fe and worked in the restaurant industry for so long, Indian Market's were always associated with WORK, WORK and a lot more WORK. So this year I really wanted to go just as a spectator and show little M what it was all about. And of course the main reason we wanted to go was for the food. Food seems to be the motivating factor for most things we do. So we had to have the Navajo taco, the fry bread with powdered sugar, and the roasted corn on the cob. It was all just as delicious as I remember. note: if you'd like to see more photos of little M come visit my other blog Baby Villarrubia
Farmer's Market this morning was crazy and we were running late so I only snapped a few shots because it's Indian Market weekend here in Santa Fe. The family and I are going to check it out later this afternoon and I will have lots of new photos for you. Stay Tuned!
I made these corn fritters last night for dinner except I substituted New Mexico green chile for the the green onion. I'm sure it would be delicious either way. It was an incredibly easy recipe. It literally took me 5 minuets to put together. Great for kids. note: there is discrepancy in the recipe where it says baking powder in one place and baking soda in another. The correct ingredient is baking powder.
I'm having a bad day, just feeling blue. My head is in the clouds and sometimes I think if I could just be Audrey Hepburn for a while everything would be alright. She's so gorgeous, impeccable style and grace. She just seems so lovely and delightful, like you would want to be around her forever. I want to water my plants and talk on the phone looking just like her. Yes, I do believe then everything would be alright. Instead I'm staggering around clumsy with baby oatmeal in my hair and dirty maternity clothes from Target. Say La Vie!
Yesterday I decided to bake half this red velvet cupcake recipe. I'm trying to find a good one before little M's birthday. This was Paula Deen's recipe. I may try Martha Stewart's next. I thought it was very good but nothing spectacular. I was disappointed with the color. I think I would definitely double the food coloring next time. I like a nice blood red to my cupcakes. Here they are
I've been making this recipe for a long time, however, this is the first time I've tried it with caramelized onions. It is to die for. The sweetness of the onion goes wonderfully with the spice of the chile. It almost tastes a bit like a mole. It has a very rich flavor. Please try:) Note: all my measurements are variable. I never measured anything before I tried to write this recipe down so add more or less as needed!
1/4 cup bacon drippings or cooking oil of your choice (bacon drippings really enhance the flavor of the dish
1-2 cups flour
1 1/2-2 cups New Mexico red chile powder (this will depend on the how hot you want it)
1 chopped onion
3 toes minced garlic
2-3 quarts chicken or vegetable stock
Ingredients for enchiladas:
3 cups cooking oil ( I like to blend olive and canola)
15-20 small corn tortillas
3 chopped onions (4 tablespoons oil)
12-16 ounces grated cheddar cheese
To make red chile heat bacon drippings on medium/high heat and slowly add flour constantly whisking. You may need more or less flour depending but you want your rue to look like wet sand. Once it looks like wet sand keep whisking until the rue gets a little color. Next add the garlic and onion and whisk or stir for another minuet or two. Now add the red chile powder also whisking or stirring for another 2-4 minuets. I like to toast the chile a little bit this way. Now begin slowly adding the chicken stock and stirring. Add as much as needed to get the consistency you like. Now just let simmer for about a half an hour.
Next heat cooking oil in a deep frying pan or a shallow sauce pan on medium to medium/high. Fry the corn tortillas one at a time for about 40 seconds on each side (do this with thongs). Place on paper towels to soak up extra oil. I like to caramelize my onions at the same time I'm frying the tortillas. So put the last 3 chopped onions in a medium frying pan over medium/high heat with about 3-4 tablespoons of oil and cook until brown and sweet stirring very often. Don't let them burn. Once all the tortillas are finished and the onions are caramelized you just have to assemble the enchiladas.
In a 9X13 casserole dish spread about 1-2 cups of red chile across bottom. As you roll your enchiladas place in casserole dish.Simply roll a small amount of cheese and onion in each enchilada. Repeat until dish is full then add 2 more cups of chile on top covering the enchiladas completely. Use your remaining cheese to top the dish. Bake 30-40 minuets at 350 degrees. Garnish with sour cream!!!