Well, I digress. This blog is about a little taste of summer, and a little taste of Mexican! I have become a Pinterest Queen, I love stalking the boards for new ideas and recipes. One of my favorite things to eat is Mexican food- when I was pregnant I wanted Mexican every day (poor Tim!). So today was the perfect day to try out a new Mexi recipe. :)
Tonight's dinner menu:
Tim's Famous Guacamole
Turkey Enchiladas
Tomalitos (Chevy's Corn Cake/Mush)
Margaritas!
We'll share the recipe for Tim's guacamole in another post... if he's willing to give up his secret!
The enchiladas were amazing- I have to give you the recipe I concocted!
note: Tim's stomach cannot handle super spicy food so I didn't put in as many spices, onion and garlic as you might want to add. I doubled the recipe because we have lots of mouths to feed right now, and I like to have leftovers for busy weekdays! So if I changed the amount of ingredients when I doubled the recipe, I made a note.
Turkey Enchiladas
Ingredients:
1-1/4 cups frozen corn (2-1/2 cups if you double)
1 cans (4 ounces each) chopped green chilies (3 if double)
1 cup fresh cut cilantro
1/3 cup half and half
1/4 tsp salt
1/4 tsp pepper
garlic salt to preference
1 pound ground turkey
1/3 cup chopped onion (1/2 cup doubled)
1 garlic clove, minced (2 tsp doubled)
3/4 cup salsa (2 cups doubled)
1 tbsp cornmeal
2 tsp chili powder (3 doubled)
1-1/2 tsp ground cumin
1 tsp dried oregano
1/8 tsp salt
1/8 tsp pepper
6 flour tortillas (8 inches) warmed
1-1/4 cups shredded Mexican cheese blend
Directions:
1. place the first seven ingredients in a food processor; cover and pulse until blended
2. In a large skillet, brown the turkey, onion and garlic until meat is no longer pink. Remove from heat and stir in salsa, cornmeal and seasoning.
3. spoon 1/3 cup of the turkey mixture down the center of each tortilla. Top with 2 Tbsp of cheese. Roll up and place seam side down in a greased 11x7 glass baking dish. Spoon the corn mixture over the top. Sprinkle with the remaining cheese.
4. Cover the dish with foil and bake at 350* for 30 minutes. Uncover, then bake another 10 minutes longer.
Tomalitos (aka Chevy's Corn Mush) modified from AllRecipes.com
again, I doubled this recipe to feed the masses.
4 Tbsp butter, softened
1/2 cup masa hanna (this is a finely ground corn flower, it makes a big difference)
2/3 cup white sugar
2/3 cup water
4 cups whole kernel frozen corn, thawed
1 cup cornmeal
2 tsp baking powder
1 tsp salt
8 tsp milk
In a medium bowl, mix together the margarine, masa flour and sugar until light and fluffy. In a food processor (or blender) blend together 2 cups of the corn, water and cornmeal until smooth. Stir it into the masa mixture. Add in the remaining corn, baking powder, salt and milk until batter is smooth.
*the recipe I used recommended to cook the mixture into a double boiler and cover tightly with aluminum foil and steam for 50-60 minutes. However, I didn't want to wait that long for the delicious, mushy corn cake-stuff. I placed it in a glass bowl and covered tightly with saran wrap. I cooked for 7 minutes on 30% power in the microwave, then another 5 minutes on high power. Mix before you serve. If it is still too moist, cook without the saran wrap for another 2-3 minutes on high. Serve in small scoops... or eat the whole thing with a large spoon right out of the bowl if you can't wait long enough to get it onto your plate!
yummy dinner!
and some fantastic Margaritas to go along with the spicy enchiladas and sweet corn-
the Grand Marnier was a perfect touch
"waistin away again in Margaritaville..."
After dinner we went into the backyard with the kids to play with bubbles- it was a nice, breezy evening, perfect for playing with the kids and sipping icy margaritas.
Kennedy is concentrating so hard! I bet she's going to be a competitive sports player...
Graham is lovin' it, he's having so much fun!
We stopped chasing bubbles long enough to give Daddy some kisses.
they are very sweet kiddos
What a fun day! Happy Cinco de Mayo!
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