Agua de Tamarindo (Tamarind Water)

It is that time of year to make some more frescas...of course in Florida we do enjoy this year round.It is so easy around here to just pick up a bottle of tamarind fresca, or sometimes called tamarind nectar, and even tamarind pulp in the freezer section of the grocery store, but I like to try to make my own. Mostly because I can control the amount of sugar used and the type of sweetener used.

After we have discovered an authentic local Mexican Bakery and restaurant we have been frequent visitors. connected right next to it they have a Mexican grocery store where I found large bins of dried chili peppers, jamaica flowers, and tamarind...you should of seen the look smile on my face. I can actually buy it in bulk as little or as much as I want and for a very reasonable price!!

Tamarind is sweet-tart in flavor and is a good source of fiber, minerals, vitamin C and a powerful antioxidant. So it's good for you!

Agua de Tamarindo
ingredients:

• 14 tamarind pods (about 1 pound)
• 32 oz - water(1 quart)
• 3/4 cups sugar, or to taste I used piloncillo

Method: Peel the tamarind pods, removing as much of the strings that run along the sides as you can, but don't worry if you can't remove them all. You don't have to remove the seeds at this point. Bring half the water to a boil and add sugar and the peeled tamarind pods, stir as it boils for about a minute and the sugar is dissolved. Remove from heat and let it set for an hour or two.  Strain this mixture into a pitcher and add the remaining water. Mix well and chill before serving.
Be sure to check for the strength and sweetness, and adjust to your liking. 

The pods vary a little in size...

The outside skin is dry pretty brittle...you can see some of the strings in the skins here.

This one is all in tact...

Ha! look at this one...hmmm...what can I make with this! The inside is pretty tacky, sticky almost like a date. Tamarind is also called Indian date.

...looks good huh? It is so funny how soft it gets after soaking. Some will remove the seeds and put the pulp in a blender and use that for the Tamarind water. I just pushed as much as I could through the sieve with a rubber spatula.

It is almost like a concentrate at this point. You can add as much water as you like. I like the tart tang of tamarind, but then I like key limes too. If you want, before you add the extra water you can freeze it and use it when you want...in marinades, drinks, BBQ sauce, or sorbet...

I like it over ice...and maybe a little rum added to it :)
Although this was interesting to do and I like that I can make it less sweet...I might just stick to the store bought...but the agua de jamaica I like better homemade.

Mexican Street Corn with Chipotle



I don't serve corn very often...I don't add it to my chili, salads, or beans. The only way I really eat corn...other than in tortillas, and corn bread is corn on the cob, and that is only when it is in season. When I ran across this "Mexican/Italian Street Corn" on Krystal's blog Recipes of a Cheapskate I just had to try it. She adapted her recipe from Cinnamon Spice and Everything Nice and made her version of Mexican street corn Italian style. Funny I am a big fan of Reeni's blog too.  I was excited to get to it, but I stuck with the Mexican Street Corn, because I had the ingredients. 

Most street corn is sold on the cob, which would be fantastic, and I have been meaning to try it for awhile now, but I like how Krystal did it off the cob. I changed it a little I didn't have fresh cilantro left so I went out in the garden and snipped some chives (I just can't grow cilantro). I used my new favorite Cotija cheese, and frozen organic corn I had just bought.

4 corn on the cob or 1 bag frozen organic corn

3 tablespoons mayo (or 1/2 cup)

juice of 1/2 lime

1 cup grated cotija cheese

2 tablespoons fresh chopped cilantro (I used chopped chives)

1 teaspoon chipotle chili powder (more or less to taste)

sea salt and fresh ground pepper

Dry roast frozen corn on cast iron griddle or skillet for about 10 - 15 minutes until it gets a nice golden color and is not wet, try not to toss it around too much to break down the corn. Remove from heat.. In a bowl mix mayo, lime juice and chipotle powder. Stir into corn, and add the cheese, mix well, salt and pepper to taste. Use the other half of lime for garnish and to squeezr on top if you like.

If using corn on the cob, you can oven roast or grill it first, then remove the corn.

Of course you can make it the original way grilling the corn on the cobs.

I loved it! So easy to make too. I will definitely be serving more corn like this. A great side to go with the Father"s Day meal you are planning!

Brunch Arepas - with scrambled eggs and tomatillos

We love eating arepas on the weekends, we have them for breakfast, brunch, lunch, supper. It all depends on how you fill it or top it. It is almost like when making fried rice or quiche...let's see what we have in the fridge.

For this one I made the herbed arepas , once you are able to find the masarepa flour you will use it plenty, it's so easy to throw together a batch.
Scramble some eggs while you are cooking the arepa...this is the hardest part, but do-able with two pans. I use my flat quesadilla pan for the arepa (and many other things like flatbreads). I'm sure you all have a favorite pan that you use when making eggs.


This time I topped the arepa instead of stuffing them...topped with the scrambled eggs, fresh diced tomatoes, tomatillo salsa, queso fresco or any Mexican cheese, and cilantro. You can use jarred salsa or make your own tomatillo sauce.
Sliced avocado would be nice with this too.

See how easy it is? So quick and easy I can sit on the lanai with my family and enjoy eating a meal together...after I get the photos that is!

I will share this at Let's Do Brunch!

Agua de Flor de Jamaica (Hibiscus Tea)

We are getting into some hot weather lately, so I thought I would bring to you a nice refreshing drink... agua de Jamaica. A refreshing beverage with it's deep ruby color makes for a stunning drink to look at. Popular in the Caribbean, Central America and Mexico, it's basically a tea made from hibiscus calyces. I picked some up when I found it in our Save-A-Lot store.

Which is also where I found some piloncillo a Mexican brown sugar that is made from pure, unrefined cane sugar that is pressed into a cone shape. The taste is very similar to brown sugar with a molasses flavor, but does not contain any molasses. You can use it in recipes like you would brown sugar. In Mexico they make it into a drink (agua de panela), like they do with tamarind, (agua de tamarind) and flor de jamaica. You could probably find both in a Mexican or Latin market. To use the piloncillo warm it in the microwave for 20-30 seconds first to soften it enough to cut, grate it if finner sugar is needed.

To make the TEA:

Ingredients:

1/2 cup Dried Flower of Jamaica

4 cups water

1/3 cup cane sugar "panela" (more or less to taste)

cinnamon stick, ginger, cloves, nutmeg (optional)

Jamaican rum (optional)

Lime & fresh Mint (garnish optional)

Method:

Soak the dried flowers in the water for about 2 hours, or in a sauce pan pour 2 cups of water boiling water over the dried flowers, you can add the sugar, ginger and cinnamon stick at this time. Steep the flowers in the water for about 20 minutes, then add the remaining 2 cups of water.

Strain out the flowers and chill & serve it over Ice. I strained it right into my glass filled with ice. I used the boil method so the sugar would dissolve nicely. I didn't use the cinnamon, spices or rum this time, because I wanted to taste the flavor of the hibiscus first.

It is very refreshing a little tangy which I liked, of course you can add sugar to your taste. Go ahead and add some rum...

...give it that Caribbean flair, and feel like you are in the islands mon!

Hibiscus tea has some health benefits too...it is high in vitamin C and studies have shown that by drinking it it can lower high blood pressure and reduce high cholesterol levels. So enjoy.

The latest update on my baby pineapple...I wanted to show you the purple flowers that pop out on it. They start to bloom at the bottom then work their way up. It was hard to get a good photo of them with this camera.

Champandongo ~

I first discovered Kathleen and her blog Cooking in Mexico when she posted a comment on Steamy Kitchen . From her comment I had to check out her blog, and I love Mexican food so it was a win win for me. Kathleen is a delight and I love her blog with all the fantastic photos and her recipes are definitely worth checking out. When I first arrive on her blog this was the recipe I saw and just knew I had to make it. Living in southwest Florida we have easy access to Mexican and Latin foods. I used Mexican crema in the recipe instead of sour cream...I picked it up at Walmart, it was that easy to find. You can use sour cream, but I had this in hand so I wanted to use it up.

We can also get several brands of jarred Mole (pronounced with an accent on the first syllable: MO-leh)sauce, but she suggested this one Dona Maria. You can find this in the Latin section of your market, or I found it at Sav-a-Lot, they have a couple of aisles of Hispanic and Latin foods... I love it. I think next time I will check our Mexican Market to see if they have fresh made mole!

While I was doing some research on the recipe before I made it I ran across Hispanic Kitchen and a few others that all seemed to stem back to the book Like Water for Chocolate...where this recipe was from. Apparently this is a little known recipe, it is like a Mexican lasagna without the red sauce. Thanks to Kathleen's recipe I have discovered this new (to me) flavorful one dish meal. So like always... I made it the way I thought my family would like it, but stuck pretty close to the recipe. I skipped the dried fruit, I didn't think my daughter would like it.

Champandongo

1 lb. ground pork
7 oz. walnuts, chopped in small pieces (not ground)
7 oz. almonds, chopped in small pieces (not ground)
2 shallots, chopped
2 tomatoes, chopped
1 cup beef broth
1/4 cup molé
8 oz. queso fresco (or manchego or Monterey jack cheese), grated or thinly sliced
2 tsp cumin (more if you like)

1/2 tsp salt and pepper to taste
1-2 tablespoon orange juice

1 cup fresh spinach leaves (OK I strayed here, but I had some on hand and like to sneak some veggies in when I can)
1 lb. tortillas about 9
1/2 cup Mexican crema (or sour cream thinned with milk)
Oil
Preheat oven to 350 degrees.

In a large skillet heat some oil and sauté shallots, and cook the meat and sprinkle with salt, pepper and cumin. Once pork is browned, add broth, molé,tomatoes and nuts and squeeze the juice of the orange on top (add more or less to taste). Add more salt and cumin if you like.

I left the nuts a little large kind of a rough chop...which was nice for Maranda since she ended up picking them out. The almonds were slivered, because that's what I had.

That's why I added the spinach (I had it on hand), and you couldn't even tell I snuck it in there. I added some cilantro too, I thought it might brighten it up.

Add tomatoes, nuts, mole, cumin and beef stock.
Stir and simmer 10 minutes over medium heat, add more broth or water if it gets too dry or thick.

Meanwhile, heat tortillas in a little oil in a non-stick pan.

Spread a thin layer of the cream on the bottom of a large, glass casserole dish (I used my lasagna pan). Layer tortillas on cream, cutting to fit if necessary, then a layer of the meat mixture, then a layer of cheese. Repeat layers ending up with the cheese on top.

Cover with foil and bake for 30 minutes, remove foil and finish baking until it is bubbly and the cheese is a little golden or the way you like it.

Top with sour cream and garnish with some chopped parsley or cilantro...

...or you could top with some more mole. (I really don't like chopping cilantro) just saying...

I enjoyed this dish, it was so different, and if you know me... you know that's why I had to make it. I like the mole, it really gave it a nice depth to this hearty dish. Of course with the cream and cheese....yum! I think when I make it again I will skip the almonds and use just 8 oz. of the walnuts, and make sure they are toasted first.

I sprinkled mine with a little chipotle powder on top...just to add to my chipotle kick lately! Wade liked it, you know he doesn't like things too hot and spicy. Maranda ate it all...except the nuts she picked out, and of course topped with sour cream her favorite topping. I froze the leftovers, just like I do with lasagna.

Chicken Tacos ~Tailgating Time

You don't have to like football to enjoy tailgating! What is more fun than sharing good food with good friends? Join us for week #6 of Tailgating Time, it easy, just add your link! It's all about the food!! We make chicken tacos instead of beef all the time. I love the verde salsa with chicken. Use any cooked chicken and shred it as thin as you like. I use white corn tortillas and add a little oil to my omelette pan and fry the tortillas longer than you would for enchiladas and not as long as you would for tostadas. Cook them about 30 seconds on each side then place on a plate with a pepper towel and place another paper towel on top and fold it over, then on to the next one. I like it a little crisp, but not crunchy. Sprinkle on some parmesan cheese with a little garlic salt while they are still cooking so it will stick to the tortilla, they are so good like that. Then build your tacos the way you like them with cheese, lettuce, avocados, tomatoes and salsa verda.

Salsa Verde

-1 1/2 lbs tomatillos (boiled or roasted)
-1/2 onion chopped (or 1/2 cup green onions, I use shallots)

-1/2 C cilantro (or more)
-2-3 cloves garlic
-1 T fresh lime juice
-2 serrano peppers (stemmed, seeded, and chopped)
-1/4 tsp sugar
1 tsp salt

Remove the husks from tomatillos and rinse well. Place in sauce pan and cover with water and boil, then simmer for 5 minutes. Remove and let cool enough to handle. Place tomatillos, with remaining ingredients in food processor or blender and pulse until mixed and chopped well. If you like a thinner consistency add a little water. Cool in refrigerator (or cooler). Can serve with chips too perfect for the game.

Tailgating Time will be posted every Sunday at noon and there is a change this week. It will be open until noon on Wednesday. That should still give you plenty of time to add your family favorites. We'll play each and every week until Superbowl Sunday.
Can't wait to see what you bring!
Tailgating Time is brought to you this week by:
Martha at ~ Seaside Simplicity
Tamy at ~ 3 Sides of Crazy
Me here at ~ The Tiny Skillet

Would you like to be a host of Tailgating Time too? Leave me a comment with your email so I can let Martha know and she'll send you the code and add you to the host list - more exposure, more links, more football food, more fun!

Chicken Tostadas ~ with Fresh Tomatillo Avocado Sauce

When I roast chicken breasts I like to do a large amount so I can use it in many dishes. I freeze it in portions after I cut it or shred it, then I can pull it out to add to soups, or casseroles, use in a stir fry, or I like to make tacos or burrito, and here I made tostadas. We love a good verde sauce at our house and I have made it from scratch or opened a can. I saw Marcela Valladolid make a fresh tomatillo-avocado sauce on Mexican Made Easy. I have always cooked the tomatillos before to make a verda sauce, so this sounded interesting and easy, and good! And I was right!

I wish I would of remembered to take a photo of the tomatillos with the paper cover they have on them. Oh well...peel the thin paper-like skins off and wash the tomatillos. Then just quarter or rough chop them. Same with the avocado, wash, slice, quarter or chunks in the food processor. When you add the green chile depending on if you like it hot you can leave the seeds, or remove them if you can't take the heat!

Ingredients:
•Fresh Tomatillo-Avocado Salsa
•8 ounces tomatillos, husked, rinsed and coarsely chopped
•1 avocado, halved, pitted and peeled
•1/2 cup packed fresh cilantro leaves
•1 serrano chile
•1 tablespoon fresh lemon juice
•Salt and freshly cracked black pepper
Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use. I used it right away!

You use lemon instead of lime here because it works better with the fresh tomatillos. Whizz...

Warm the refried beans, and fry the corn tortillas until it's nice and crisp, but keep an eye on it so it won't burn. All it takes is for you to turn around and leave it for a second...

When it is just the right crispness that you desire, remove from pan and place on a plate with some paper towels to blot, I always add a touch of salt or seasoning at this time.

Spread some of the warm beans on the crisp tortilla. Then the chicken, and shredded lettuce. She added sliced radishes and sliced red onions, we chose not to.

Add the yummy verde sauce, and top with a little drizzle of Mexican Crema...yum!

Oops! I forgot the cheese! Duh! I can't forget the cheese!

We love Mexican cheeses, and for this we used blanco fresco, it crumbles nicely. You can use any mild white crumbly cheese if you can't find blanco fresco!

It makes enough for 8 tostadas, but we have a small family, and Maranda didn't use as much salsa as Wade and I did. The left over salsa verde was delicious on tortilla chips and taquitos. I also added it to some shredded chicken sandwiches for lunches this week. I'll make that again!

This post was linked to:Let's Do Lunch, Breakfast and Brunch

Enjoy!

On this sunset we actually saw the "green flash" well except for Wade because he's color blind! He always misses it! Maranda and I have seen it several times, the conditions have to be just right.

Have you ever seen the green flash?

Chicken Enchiladas

I don't care for the red enchilada sauce with chicken so you can use the canned one or make your own green enchilada sauce. This is another recipe for shredded chicken that you might have left from the bulk size package of chicken breasts that are on sale and you plan to make chicken salad out of. Or left from the rotisserie chicken. It's a simple dish and I make the sauce mild so everyone likes it.

With a little oil in a pan soften the corn tortillas, about 30-60 seconds on each side. You do them longer if you are going to use them to make tacos. I place a paper towel in between them until I'm ready to roll them.

Place shredded chicken and Monterrey Jack cheese in the center and roll them up and place the seam side down in a casserole dish.

Pour the sauce over and sprinkle with cheese. Bake in a 350 degree oven for 25-30 minutes or until the cheese in melted and the sauce is bubbly. I think mine went a little too long.

The first one is always the most difficult to get out. It's nice to get help, have someone hold the plate while you use a spatula from both sides, or just let it flop on the plate and hope for the best.

Maranda like lots of sour cream with hers.

If you have extra sauce you can freeze it and use it to make chicken tacos.

The recipe for Green Enchilada Sauce:

Ingredients:
1 lb peeled (paper skin) and washed
tomatillos, cut in halves
1 medium white onions coarsely chopped.
2 TB olive oil
4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
1 1/2 teaspoon cumin
1 tsp oregano
1 tsp apple cider vinegar or lime juice
1/4 cup fresh cilantro
1 TB mild chili powder (or to taste)
1 can diced green chilies (4 oz)
3 cups chicken broth
Salt to taste


Directions:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, oregano, chili powder, vinegar and green chilies, and bring to a boil.
Gently simmer sauce for 25 to 30 minutes until cooked through.
. Cool until room temperature. At this point. When ready, process sauce until smooth in a blender or food processor.

I used several recipes to come up with what I would like in a sauce, here are two that I had researched from:
http://www.mex-recipes.com/green-enchilada-sauce-recipe.html/

http://mexicanfoodie.com/green-enchilada-sauce-recipe-salsa-verde/

Of course we had to see sunset. Our beach has gone to the birds!