Pork Carnitas

I love it when I find a meal to make where I can utilize my Dutch Oven.  You know it's gonna be good if you break out the Dutch Oven.

Give yourself a little time to make this meal, you won't be sorry.  The meat just falls apart and is SO flavorful.

This was my first attempt at making Pork Carnitas but I'm thrilled with how it turned out. Luckily I found the recipe with enough to get dinner on the table, but that was pure luck.  Allow yourself about 3.5 hours from start to finish.  There aren't a lot of steps and it's very easy to put together.  That slow cooking time is essential for tender meat.

My husband loved this one!

Pork Carnitas

Recipe from My Kitchen Escapades

Ingredients

• 4 pounds boneless pork butt, fat trimmed and cut into 2 inch cubes
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 1 tsp ground cumin
• 1 whole onion, peeled and halved
• 2 bay leaves
• 1 tsp dried oregano
• 2 Tbsp fresh lime juice
• 2 cups water
• 1 medium orange, juiced and keep the spent halves

Directions

1. preheat the oven to 300º, adjust your oven racks so your Dutch Oven will fit in the lower half. 
2. In a Dutch Oven, add all of the ingredients including the used orange halves. Bring to a simmer over medium high heat with the cover off. 
3. Put the cover on and place in the oven for about 2 hours or until the meat is falls apart when you pull at it with a fork. 
4. Remove from the oven and turn the broiler on. 
5. Remove the meat with a slotted spoon and place on a foil lined jelly roll pan or a cookie sheet with sides. 
6. Discard everything else that was in the Dutch Oven except for the cooking liquid. 
7. Return the Dutch Oven and the cooking liquid to the stove top and boil on high heat until the liquid thickens and you have about 1 cup of it. 
8. Meanwhile, use two forks to pull eat meat chunk into three pieces.  Place under the broiler and cook until the edges begin to get crisp, then flip the pieces over and follow the same process until that side has begun to crisp as well. 
9. Once the meat has crisped up and the liquid has reduced you can combine them together and serve. 
10. I served mine over brown rice. It is more traditional to serve in a tortilla with all your favorite toppings. 

Mexican Corn Dip

I've been wanting to try this recipe for quite some time. My chance finally came up recently and it was SO good!

I have to admit that I may have just dug into this with a spoon.  I mean, it makes a fantastic dip, it also tastes great straight off the spoon. :)

The slight bite and heat from the jalapeño was delicious.  The cheese pieces and the creaminess from the mayonnaise was outstanding. There isn't anything about this dip I didn't like.  The flavors all meld together so well.  I just loved it.

Mexican Corn Dip

Recipe by Damn Delicious

Ingredients

• 2 Tbsp unsalted butter
• 5 ears corn, rinsed and shucked
• 1 jalapeno, seeds and membranes removed
• 3 Tbsp mayonnaise
• 2 Tbsp crumbled cotija cheese
• 2 Tbsp fresh cilantro, chopped
• 1 tsp chili powder
• 1 clove garlic, pressed
• juice from 1 lime

Directions

1. Melt the butter in a large skillet.  Add the corn and jalapeño and cook until charred, about 8-10 minutes. 
2. Add the remaining ingredients and serve immediately. 

PW's Beef Enchiladas

I love Mexican food.  I could eat it twice a week or more.  For some reason I don't make it very often and it's probably because I think it's not going to be as good as the restaurant's.

When will I learn?

This dish has several steps to accomplish but they are easy, and when your end result tastes as delicious as anything you would order at a restaurant, I'd say it's worth it. Plus, the leftovers are just good and it made lunches a lot easier for me for several days after I made it.

You can make this hot or mild depending on the enchilada sauce you use and of course you could also add you favorite spices afterward if you like it really hot.  The flavor is so delicious, the corn tortillas get a little crispy right on the edges and the gooey cheese and yummy filling is so comforting. I love cilantro and it gives every bite a little added freshness.  So good!

PW's Beef Enchiladas

Recipe from The Pioneer Woman

Ingredients

Sauce

• 1 Tbsp canola oil
• 1 Tbsp all-purpose flour
• 1 can (28 ounce) enchilada sauce or red sauce
• 2 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 Tbsp fresh cilantro, chopped

Meat

• 1 1/2 pounds ground beef
• 1 whole medium onion, chopped
• 2 cans (4 ounces each) diced green chili's
• 1/2 tsp salt

Tortillas

• 10-14 whole corn tortillas
• 1/2 cup canola oil

Extras

• 3 cups sharp cheddar cheese, grated
• 1/2 cup chopped black olives
• 1 cup green onions, chopped
• 1/2 cup fresh cilantro, chopped

Cooking Directions

1. For the Sauce: In a large saucepan add the oil and flour and heat over medium heat. Use a whisk to combine and let cook for 1 minute. Add the enchilada sauce, chicken broth, salt, pepper and cilantro. Set aside. 
2. For the Meat: In a large skillet add the meat and onions and cook until the meat is no longer pink and the onion has softened. Drain any fat. Add the green chili's and the salt and set aside. 
3. For the Tortillas: Use a small fry pan to heat the canola oil.  Set up your workstation so that you have a dish with some paper towels on it for draining the oil off the tortillas after cooking and a cookie sheet so you can place the tortillas there after you've dipped them in red sauce and are ready to fill them. Get a baking dish ready as well, 9x13 is perfect. Pour 1/2 cup of red sauce into the bottom of that dish and set aside. 
4. To assemble: Fry each tortilla for just a minute or so to soften them up, you don't want them crispy.  Place them on the paper towels to drain while you cook the rest. 
5. After they are all cooked, dip them individually into the prepared red sauce and then place them on the cookie sheet.  Place some meat in the middle, then the olives and cheese and green onions (or whatever fill ins you choose).  Roll them and place them in the 9x13 inch dish, seam side down.  Continue until they are all filled and rolled and in the dish. 
6. Pour the remaining red sauce over the top and sprinkle with more cheese. Bake at 350º for 20 minutes or until bubbly.  Serve hot, garnish with more cilantro if desired. 

Dinner Club: Theme - Fall Foods

Dinner club is back in session on our cozy little street.  I missed it.  There is just something wonderful about the people living on our street, more than anywhere else I've ever lived. We all spend time with each other eating, drinking and looking out for one another.  It's great.

I was a little hesitant about dinner club in October because it's such a busy month for everyone.  Soccer is in full swing and I think most of us on this street have kids who play, volleyball is going on as well.  Not to mention trying to get ready for Halloween and school in general.  Busy busy busy, I'm sure you all can relate even if you don't have kids.

I decided to take a chance and host the first dinner club since back in the spring.  Luckily the attendance, food and company were awesome!  We had a new member join use last night, hi Alison!  Glad you could make it!

I made two recipes for this dinner club feast.  The main dish was Texas Chili that was made in the slow cooker.

Texas Chili

The second recipe I made was dessert, Chocolate Lasagna in fact. I've had this dessert many many times but I've never actually made it.  It's so easy and so delicious that I can see why it's such a favorite. 

Chocolate Lasagna

Jambalaya is a great fall weather food.  Alison brought this delicious dish and everyone loved it.

Jambalaya

Ingredients and Directions

2 liquid to 1 rice ratio
Roux - 1 can tomato paste and oil 
add trinity and garlic
add sausage and chunky chicken
cool down a bit
add 1 can/box chicken stock/broth, 1 can hot water, 1-2 cans tomatoes whole/sauce, 1 can rotel
season with tony's
bring to boil
add uncle bens rice
bring to boil, cover and simmer until rices is done and no liquid remains (30-40 min) depending on how much is made

trinity-onion, bell pepper, celery

Everyone loved this cornbread casserole made by Lisa W. So full of flavor, I loved the texture and it appears to be easy to throw together for those busy weeknights. 

Cornbread Casserole

Recipe by Home Sweet Ruby

Ingredients

• 1 can whole kernel corn, drained
• 1 can cream style corn
• 1 packages Jiffy corn muffin mix
• 1 pint sour cream
• 2 sticks butter, melted
• 1/2 to 1 cup shredded cheddar cheese

Cooking Directions

1. Preheat the oven to 350º
2. Add all the ingredients (except the cheese) together in a medium bowl and stir.
3. Pour into a greased 9x13 for thinner, 8x8 or 9x9 for thicker pan.
4. Bake for 45 - 50 minutes.
5. Add cheese to the top and bake for another 5 minutes.
6. Let stand for 5 minutes before serving.

This little gem was made by Wendy. The original name for this recipe was "No-Bake Mini Pumpkin Cheesecakes" but we all thought that they were much more like a mousse than a cheesecake.  We loved the light an fluffy texture and the wonderful pumpkin cheesecake flavor.  Easy to make since there isn't any baking involved.  Great for the holiday's because your oven is probably already overloaded.  We all enjoyed this one tremendously. 

Pumpkin Mousse Cups

Recipe from A Family Feast 

Ingredients

• 1 sleeve graham crackers
• 1/2 stick (4 Tbsp) butter, melted
• 2 Tbsp granulated sugar
• 2 Tbsp brown sugar
• 1 - 8oz package cream cheese
• 1 - 15oz can pumpkin puree
• 3 tsp pumpkin pie spice
• 1 - 1oz package sugar free cheesecake flavored instant pudding
• 1 - 14oz can sweetened condensed milk
• 1-12oz container frozen whipped topping + extra for garnish

Cooking Directions

1. Add the graham crackers to a food processor and process until they are fine crumbles. Add the melted butter and both sugars and process again until combined and it looks like wet sand.
2. Press the graham cracker mixture into the bottom of several 9 ounce plastic cups. Refrigerate while you make the mousse. 
3. In the bowl of your stand mixer with the paddle attachment and beat the cream cheese until smooth. 
4. Add the pumpkin, pumpkin pie spice and pudding until well mixed. 
5. Switch to a whisk attachment and add in the whipped topping, slowly, until combined. 
6. Refrigerate for one hour. 
7. Use a pastry bag or a zip lock bag with a tip cut off to add the filling into the cups on top of the graham cracker crust. 
8. Refrigerate until ready to serve, top with more whipped topping and other garnishes if desired. 

Thank you Emily for bringing this one. I think I speak for everyone when I say that we all loved this soup.  Most of us love sweet potatoes anyway so this soup was a favorite.  Sweet potatoes are so good for you anyway so to find a new use for them is awesome. Full of creamy flavor with little bites from the cashews.  So good!

Cream of Sweet Potato Soup

Recipe from Food.com

Ingredients

• 4 lbs sweet potatoes
• 8 cups vegetable stock
• 1/3 cup flour
• 1/2 cup tomato sauce
• 2 Tbsp half and half
• 1 dash thyme
• salt and pepper to taste
• chopped cashews for garnish

Cooking Directions

1. Preheat the oven to 375º
2. Bake the sweet potatoes until tender, about 45 minutes. 
3. Peel off the skins and mash them.  You don't need to get them completely smooth, some chunks are OK. 
4. Add the mashed potatoes into a large stock pot and add the remaining ingredients except for the cashews. Bring to a boil and then simmer for 1 hour. 
5. Add cashews when ready to serve. 

I believe we will resume our dinner clubs after the holiday's.  I can't wait!

Slow Cooker Texas Chili

Tis chili season!  Finally, I love chili and I loved this recipe because: 

1) It can be cooked all day in the slow cooker. 
2) If you get rid of that tiny bit of brown sugar it's compliant with my Whole30 plan. 
3) It's SPICY, I dig spicy. 

There is something about chili that is both comforting and energizing for me.  Probably because I eat it most often when there is a game of some sort on TV. 

I wanted to try this new recipe because I was having dinner club at my house this past weekend and it was going to be a super crazy day, so I needed a slow cooker recipe. I literally threw this together in about 20 minutes before I had to run off to a soccer game.  When I got home my house smelled so good!  I just had to clean up a little and change for the dinner club crew and I was done.  Slow cookers are a brilliant invention. 

There is definitely some kick to this recipe but not so much that you can't enjoy the taste of it. The meat just falls apart and the spices have cooked into the meat and the veggies. Great cold weather meal!

Slow Cooker Texas Chili

Recipe from The Food Network

Ingredients

• 2 1/2 pounds beef chuck, cut into 2 inch cubes.
• 2 Tbsp packed light brown sugar
• kosher salt
• 2 Tbsp vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, smashed
• 2 - 4.5 ounce cans chopped green chilies, drained
• 1 Tbsp ground cumin
• 3/5 cup chili powder
• 1 - 14 ounce can diced tomatoes with chilies
• 1 - 2 Tbsp green hot sauce
• scallions, fresh cilantro, sour cream or shredded cheese for topping

Cooking Directions

1. Add the oil to a large frying pan and heat on high heat.
2. Toss the meat with 1 Tbsp of brown sugar and 1 Tbsp of salt.
3. Cook the meat until browned on all sides in the hot fry pan. Do not crowd the meat, do this in several batches.
4. Transfer the cooked meat to the slow cooker.
5. In the pan you used to cook the meat, add the onion and saute for about 5 minutes.
6. Add in the garlic and cook an additional minute. 
7. Add the green chilies, cumin, chili powder, diced tomatoes and 1 1/2 cup of water and let simmer for about 3 minutes. 
8. Add the tomato mixture into the slow cooker with the meat and cook on low for 7 hours. 
9. Add the hot sauce and the remaining 1 Tbsp of brown sugar. 
10. Serve with suggested toppings or corn chips. 

Chipotle Ranch Dressing

My husband and I have been on a spicy kick lately, so when I saw The Pioneer Woman make this on her show I knew I had to give it a try.  She served hers with raw veggies, I made mine a dressing.  This definitely has a kick to it.  I love the smokey taste of chipotle but they can be very spicy.  Luckily the other ingredients cool it down a bit and the flavor just gets better as it sits in the refrigerator.

Loads of flavor here, very herby and fresh tasting.  Creamy and smooth texture.  Love the tang from the vinegar and the slight reddish color the chipotle's give it.

Chipotle Ranch Dressing

Recipe from The Pioneer Woman

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup flat leaf parsley, minced
• 2 Tbsp fresh dill, minced
• 1 Tbsp fresh chives, minced
• 1 tsp Worcestershire Sauce
• 1/2 tsp fresh ground black pepper
• 1/2 tsp white vinegar
• 1/4 tsp paprika
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• dash hot sauce
• 1-2 chipotle peppers, minced
• 1 clove garlic, smashed
• 1/4 to 1/2 cup buttermilk, or more depending on whether you're using it as a dip or a dressing.

Directions

1. Place all the ingredients together in a bottle you can shake, or a dish and whisk together until smooth.  Keep adding buttermilk until it is at the consistency you wish.  Serve as a dip with raw veggies or a dressing. 

Mexican Casserole

One of my all time favorite types of food is Mexican.  I just love it! I think you can take something like this casserole and customize it to fit your own personal tastes.  So many possibilities.

This is a quick weeknight dinner that can be made in about an hour.  Your whole family will love it and you could spice it up as much or as little as you want. I personally loved how the bottom layer of tortilla got crispy while baking, making sort of a crust.  Delicious!  My husband loved this so much that I only got to have one little slice of leftovers before it was gone.  In our house, that's a sign of a good meal.  This will be baking a comeback soon at our house.

Mexican Casserole

Recipe from Taste of Home

Ingredients

• 1 1/2 pounds ground beef or turkey
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (16 oz) refried beans
• 1/2 cup salsa
• 6 - (6 inches) flour tortillas
• 2 cups frozen corn, thawed
• 2 cups (8 oz) shredded cheddar cheese
• toppings such as chopped up lettuce, black olives, sour cream, tomatoes (optional)

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 2 1/2 quart round baking dish with non-stick spray and then line the bottom with 3 tortillas.  Set aside. 
3. In a large skillet, brown the beef (or turkey) and then drain off the fat.  Add the taco seasoning packet and the water and bring to a boil, then let simmer for 5 minutes. 
4. Meanwhile in a medium microwave safe bowl, heat the beans and the salsa until warm and spreadable. 
5. Spread half the meat mixture on top of the tortillas from the dish you prepared. 
6. Top with half the bean/salsa mixture and then half the corn and cheese. 
7. Repeat for the second layer beginning with the remaining three tortillas. 
8. Bake for 40-45 minutes or until the cheese is melted and bubbly.  Let sit for 5 minutes before serving. Top with optional toppings if desired. 

Guacamole

One item you can count on disappearing from your party is guacamole. Everyone seems to love it!

When I was visiting my family in Oregon a couple of weeks ago, I was asked to put together a guacamole for an event.  Turns out, everyone loved it.  My aunt suggested I put in the cumin and it was the perfect ingredient!  You can make guacamole a million different ways but this one seemed to be the winner for us.

Keep in mind, air is the enemy of avocado's too.  Get that lemon juice in there and mixed in well so it doesn't turn a funky color on you!

Enjoy!

Guacamole

From Alissamay's kitchen

Ingredients

• 2 ripe avocado's, seed and skin removed
• 1/2 cup green onions, chopped
• 2 medium roma tomatoes, seeded and chopped
• 1 medium jalapeño, seeded and minced
• 1/2 tsp cumin
•  the juice from 1 small fresh lemon
• salt and pepper to taste
• 1 Tbsp cayenne pepper sauce (like Tobasco)
• 1-2 Tbsp fresh cilantro, finely chopped (optional)

Cooking Directions

1. Use a medium bowl to mash the avocado with a fork. Some chunks are fine, it's up to you how smooth you want it.
2. Add the remaining ingredients (minus the cilantro) and mix well, tasting as you go.
3. Add the cilantro last, right before serving.

Salsa Verde Chicken Enchiladas

Recently we had our cousin Michelle, from Boston, stay at our house for a day before heading back home.  It was so nice to see her.  We spent a day going to the zoo, then came home to this dinner.  The following day we got some fresh strawberries.  I'm telling you, these strawberries melt in your mouth.  I just love them.  We had planned to pick them ourselves but it turns out that they weren't picking that day.  So we just made due with some already picked one's they had available. 

Michelle doesn't necessarily like spicy food, but she told me about a recipe that she tried while she was on a visit to California that seemed easy enough to make.  So I did my best, and it turned out great!  I'm happy to say that we have another favorite in our household. 

If you happen you like a lot of spice you could certainly add some of your favorite peppers or hot sauce to spice things up. 

Salsa Verde Chicken Enchiladas

From Alissamay's Kitchen

Ingredients

• package of 10 flour tortilla's
• 1 pound chicken breasts, cooked, shredded or diced
• 1 package (2 cups) shredded Monterey Jack cheese
• 1 can black beans, rinsed and drained
• 1 can corn, rinsed and drained
• 1 can green chili's, do not drain
• 1 jar (16 oz) Salsa Verde

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9x13 inch dish with cooking spray
3. In a medium mixing bowl, combine the chicken, black beans, corn, and green chili's and mix well.
4. Place approximately 1/2 cup of the mixture onto the middle of one tortilla, top with a little cheese and a spoonful or two of Salsa Verde.
5. Pull in the sides of the wrap, and then roll the top half of the tortilla over the top and tuck it under while rolling forward so the enchilada is formed into a nice tight roll.
6. Place seam side down in the dish and continue until all the enchiladas are done.
7. Pour the remaining Salsa Verde over the top of the wraps and then sprinkle with the remaining cheese.
8. Bake for 30 minutes or until the cheese is melted and the tops are just beginning to turn golden. Remove from the oven and let cool for a minute before serving.
9. Top with sour cream, cilantro, hot sauce or whatever you like. 

Alfajores - dulce de leche sandwich cookies

When I was invited to a Cinco de Mayo party at my neighbors house I immediately went looking for a great recipe that would be in the Cinco de Mayo spirit.  I had almost settled for churro's when I stumbled upon this recipe.  Caramel filled cookie? Right up my alley!

The recipe is pretty easy although I don't remember using this much cornstarch in a recipe prior to now.  It came together easily.  Allow yourself an hour to refrigerate the dough.  When the dough comes out of the refrigerator it is a bit difficult to work with.  It crumbles easily but can be put back together and once you've been working with it for a few minutes it does become easier. 

This caramel can be found at your regular grocery store in the Hispanic isle.  I found this can at Wal-Mart so I know you'll be able to find it just about anywhere. Canned caramel, best invention ever!

The cookie remains pale after cooking but the contract between it and the golden caramel makes this very appealing to look at.

The shortbread cookie is very light and flavorful and the caramel just adds the creamy texture and smooth silky taste that will finish off any Mexican or Latin meal perfectly.

The traditional Alfajores are made with honey, almonds and spices such as cinnamon.  These little cookies can be filled with several different items including chocolate, fruit, nuts, jam and so on.  Several countries make their own variations of this cookie and I've read that some people prefer to wait and eat them a couple of days after they are made when the cookie begins to soften a bit.  I've seen some pictures of this cookie that has been dipped in chocolate, I don't see how you could possibly go wrong with that option. Apparently it also come in a different shape, less like a cookie and more like a cylinder.

Any way you make this cookie it's sure to make people happy.  Enjoy!

Alfajores - Dulce de Leche Sandwich Cookies

Recipe from Roxana's Home Baking

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 2 egg yolks
• 1/2 tsp vanilla extract
• 1 cup cornstarch
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 can (13.4 ounce) Dulce de Leche caramel

Cooking Directions

1. In the bowl of your stand mixer, add the butter and sugar and mix until light and fluffy, about 3 minutes.
2. Add the egg yolks and the vanilla and mix well.
3. In a separate bowl add the cornstarch, flour, baking powder, baking soda and salt. Stir together and slowly add to the wet mixture.
4. Mix until it just comes together. Pour the dough onto a piece of plastic wrap, form into a disk and refrigerate for at least 1 hour.
5. Preheat the oven to 350º
6. On a lightly floured surface, dump out the cold dough and sprinkle a little flour on top. Use a rolling pin to roll the dough out to 1/4 inch. The dough will break apart and might be hard to roll at first but it is easy to "glue" back together.
7. Cut shapes and put on two cookie sheets that have been lined with parchment paper.
8. Re-roll the scraps as many times as needed to use up all the dough.
9. Bake on the center rack of your oven for 12-13 minutes. Remove to cooling racks and let cool completely before filling.
10. When cool, use a spoon to fill each cookie and top with another. You can use a fair amount, you don't want to skimp on the caramel and you'll probably have some left in the can anyway.

Cinco de Mayo Favorites

Sopapilla Cheesecake Bars

These yummy bars have become a favorite if my family and friends.  Easy to make and perfect for Cinco de Mayo!

Kristi's Dip

My friend Kristi made up this dip and it's a winner!  Everyone who eats it loves it!

Mexican Dinner Club Recipes

Lots of great recipes here!  This is one of many recipes from a dinner club we had, there are some great recipes here.

Tres Leche Cake

This is a classic Mexican cake that has three milks (hence the name).

Spanish Rice

A favorite at any Mexican meal, I was thrilled with this side dish!

I hope you all have a safe and happy Cinco de Mayo!

Kristi's Dip

Just ask any of my friends about this dip and they'll all start gushing about it.  My friend Kristi made it up and it was appropriately named after her.  We all love it and you can almost guarantee that if someone in our circle of friends is having a get together someone will bring this dip.

I usually just find a chair nearest to this dip and then use some sports blocking techniques to block off others.  It's sort of how I work out these days.

I can't believe I've had this recipe in my draft folder for so long.  Well, today is your lucky day.  Right before the weekend and right before many of you are sending your kids off to school.  Surely you have a function to go to this weekend that you can give this a try.

You won't be sorry.  Seriously. Try it.  Right now.


Kristi's Dip
From my friend Kristi W.

1 lb. ground beef
2 (8 ounce) blocks cream cheese (softened)
1 pkg. taco seasoning mix
1 jar Pace picante sauce (or other thick & chunky salsa)
2 cups shredded Mexican cheese

Brown ground beef and drain. Mix ground beef, cream cheese and taco seasoning mix and spread it into a baking dish. Layer the salsa next, then top with the shredded cheese. Bake at 350 until the cheese melts. Serve with tortilla chips.

Tres Leche Cake

Now here is a cake that I really wasn't sure about and to be honest I'm still not sure about it.  The idea of milk soaked cake just doesn't do it for me.  I mean I'm totally the girl who pours a glass of milk to accompany regular desserts but soaking it doesn't appeal to me.  I'd like to tell you that this cake totally won me over, but I'd be lying.  I'm just not a huge fan.  It's a texture thing. However; having said that the people who were at the dinner party that I was at all had some and loved it.  They said it tastes exactly like what they've had in restaurants.  Apparently this texture thing is just me, so if you're into milk soaked cake then this one is for you.  The cake is super sweet too, so you may just want to use unsweetened whipped cream on top, and a dash of cinnamon on top of that would probably take this to a whole different level.

Here is some background on the Tres Leche Cake.  In Spanish it means "three milk cake". Popular in Latin America it's exact origin is under dispute. Nestle claims to have helped develope the cake during World War II.  Europeans have a history of soaking cakes so some believe that it's origins are from that area.

The cake was pretty straight forward to make.  This is a rather firm cake, necessary of course since you're about to soak it in milk.

You are going to combine the three milks you see above. See? Three? Tres? It's making sense to you now right?

I used a wooded skewer to pierce holes in the cake before adding the milk. 

You need a lot of holes to absorb the milk.  Take out some of your aggressions, now is the time.

After you pour all this milk on here, cover it and put it in the refrigerator for 30 minutes or so.  I ended up pouring off the excess milk after it came out.

Make a quick whipped cream (or buy some) and frost.  Keep refrigerated until ready to serve.

Recipe found here

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract

2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Pre heat the oven to 350 degrees and spray a 9x13 inch pan.

Sift the flour and baking soda together and then set aside.

Cream the butter and 1 cup of sugar until light and fluffy. Add the eggs and the vanilla extract and mix well.
Add the flour mixture 2 Tbsp at a time until it's well incorporated.  Pour into the prepared pan and bake for 30 minutes.

Pierce the cake with a fork or a skewer.

In a separate bowl mix together all three milks.  Pour over the cake, cover and refrigerate for at least 30 minutes.  I poured off the excess milk at this point.

Make a quick whipped cream by using the heavy cream, 1 cup of sugar and the vanilla extract.  You might want to skip the added sugar here since the cake is very sweet. Spread the whipped cream over the cake and keep refrigerated until ready to serve.

Dinner Club - Theme Mexican

 Prepare yourselves for a ridiculous amount of food!

 Lisa W. was the host and main dish provider for this months dinner club.  She made some tasty fajita fixin's and even homemade tortilla chips and guacamole and a yummy layered dip. It was delish and the company was awesome.  I love my neighbors!

Here are the recipes for the three items above.

Fresh Guacamole and Chips

Chips
-Corn Tortillas
-Corn Oil
Cut each tortilla into 6 pieces. (I cut the whole stack at one time)
Fry them a couple minutes on each side in about 3/4" to 1" of corn oil in skillet (or could be deep fried in corn oil)

Guacamole
-3-5 ripe Avocados
-1 jalapeno pepper
-2 cloves of garlic
-diced tomatoes (optional)
-squeeze of lime juice
-salt (to taste)
Mash Avocados (I used my electric wand blender)
Very Finely chop the jalapeno and garlic (I used the chopper attachment that goes on my electric wand blender)
Add the pepper and garlic and tomatoes to the avocados
Add the lime juice and salt per your taste

Fajitas
Grilled Chicken - seasoned with taco seasoning
Grilled Shrimp - seasoned with taco seasoning
Sauteed Onions
Sauteed Peppers
Flour Tortillas
Fixings: lettuce, tomatoes, sour cream, jalapenos, cheese, etc.

7-Layer Dip
Layer into serving dish in the following order and serve with tortilla chips
refried beans
sprinkle on taco seasoning
sour cream
shredded cheese
diced tomatoes
sliced black olives
green onions

Shannon made this wonderful black bean side dish.  She's an amazing cook!

black bean pico de gallo
1 can black beans
2 medium tomatoes, diced
1/2 cup diced red onion
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 Tbs. minced jalapeno pepper
2 Tbs. fresh lemon juice
1/4 tsp salt
1 Tbs. chili powder
Mix all ingredients.

Melissa Y brought her yummy homemade taco meat with some chips and cheese for make your own nachos!  Thanks Melissa, yummy as always and I will be stealing this recipe for taco meat!

Taco Meat

1 lb ground beef
1 medium onion - minced
1 tsp black pepper
1 tsp garlic powder
1/4 cup tomato paste
3/4 cup water
1 tsp chili powder
1 Tbsp cumin
1/4 tsp paprika
1/4 tsp onion powder

Brown the ground beef (or ground chicken).  Drain.  Add the onions, garlic powder, pepper, tomato paste, water and seasonings and bring to a boil.  Reduce heat to simmer and cook for 25-30 minutes.

Anjanette brought this wonderful jalapeno corn dish.  Creamy and flavorful, I love it.

Mexican Jalapeño Corn


1 – 32oz bag of frozen whole kernel corn
1 – 8oz package cream cheese
¼ cup butter
7-10 jalapeño peppers, chopped (adjust to taste)
1 tsp garlic salt
Salt and pepper to taste

In a medium saucepan, combine all ingredients. Stir constantly once cream cheese begins to melt and corn is heated through. Serve warm.

Lisa F brought lime and cilantro rice and Taquitos and chips! So good! Thanks Lisa.

I brought these Sopapilla Cheesecake Bars which I've already posted.  They were simple to make and delicious!

I will update the recipes on this site as I receive them.

Spanish Rice

Happy Cinco de Mayo!  I know I'm posting this sort of late in the day, but better late than never.  This was delicious, I will make this again for sure. Spicy but not too spicy, full of flavor with the tomatos, chili powder and onions.  Yum!

Start by browning the rice in some oil along with the onions and peppers.

Cook until the rice browns and the onions soften.  I used brown rice, but it toasted nicely.

Now add a can of Rotel, water, Chili powder and salt.

Cook until the rice is tender - at least 30 minutes.  Mine took more like 45 because it was brown rice. Keep adding water if needed, about 1/2 at a time.

Yum, the leftovers are going to be even better tomorrow I bet.  I hope your celebrations tonight are safe and full of good food and good friends.

You can find the recipe here