Hawaiian Kissed Grilled Chicken

If you keep with any of my recipes you know we enjoy grilling outdoors any time of the year.  I try to be creative and come up with something different every once in a while.  This chicken is so moist and tender.  The pineapple really infused it with flavor. I take advantage of fresh pineapple when it is on sale.  I can part of it, and freeze part of it in slices.  You can use store bought and it will be just as tasty.  Just be sure to omit the honey since it is presweetened.

Deysauno Chalupa

 

Breakfast should be fun and simple.  Who wants to spend a bunch of time in the kitchen when you'd rather be working on getting motivated for the day?  I'm going to take a guess and say this is probably something you've not had before.  I will confess one thing though--they were delicious.  This is one for the books!  I used my own homemade maize tortillas (Caliente y Fresco Maize Tortilla) made in advance of course.  They were just the right size!  If you prefer to use store bought NO PROBLEM!  They'll taste just as awesome.  This served four to six.

Caliente y Fresco Maize Tortilla

Ever had a caliente y fresco tortilla right off of the Comal?  That's what I call good!  You can serve these little jewels up with just about anything.  Great with a scrambled egg for breakfast, perfect with a bowl of chili for lunch.  Toss some carne, frijoles and salsa on top you've got a yummy dinner.  They go great with soups, stews and casseroles also. Yes, it takes a little time but the result is well worth the work.  This will make 2 to 2 1/2 dozen tortillas approximately 3 1/2 inches across.

You can purchase maize in a prepared form.  If you check the ingredients it is simply ground corn soaked in lime juice.  I could do this myself, but regular maize is about the same price so I purchase the prepared and add my own spices.  You'll find the prepared mix at any local supermarket in the Hispanic section.

3 cups Para Tortillas de Maize (Corn Tortilla Mix)
1 TBS Garlic Salt
1 TBS Onion Powder
1 1/2 TBS Chili Powder
1 TSP Red Pepper
1 TSP Sugar
3/4 Cup Bacon Grease (if you don't have any regular 1/2 vegetable oil is good)
1 to 1 1/2 Cups warm water

Mix the dry ingredients together in a large bowl.  Blend in grease/oil with a fork of pastry cutter until dry mixture is coarse.  Slowly pour in warm water until mixture will form stiff round balls easily without falling apart.  Roll balls about 2 inches round.  Place tortilla ball 3 inches from the farthest edge of a Tortilla Press, each side covered with a piece of wax paper. I just happen to be fortunate enough to have a tortilla press.  If you don't have one use two (salad size) plates, or even two Tupperware lids.  Pull over the side of the press (or press the places together) and squeeze gently.  If you press too hard the tortilla becomes too flat and will stick to the paper.

Carefully remove both sides of paper from the tortilla so that it doesn't tear.  Place the tortilla on the comal.  I like to use my electric one.  I can cook more of them at one time that way, and I don't risk getting them too dark.  One you see the tortilla begin to bubble on top turn and cook at least another two minutes, of until you've got a nice golden brown tortilla.

Don't get discouraged if the first couple or tries do stick to the paper.  You will eventually get the right thickness so they won't stick.  And remember the longer you use the paper the more resilient and easier to use it becomes.



Spicy Puerco Taquito

Talk about the perfect party pleaser, and so much better than those packaged frozen brands! Spicy Pork Taquitos are such a hit I’ve had requests for them several times.  See how easy they are to make and serve them up at your next party along with your favorite dips.  I use smoked pork ribs for these, but you don’t want to limit yourself.  Trade out the meat and even the cheese if you prefer something different. Just use the imagination. This will make 2 to 2 ½ dozen taquitos.

 4 Cups shredded pork

¼ cup chili powder
1 ½ tsp. red pepper
3 cloves crushed garlic
1 3 oz. can green chilies
1 16 oz. Package Mexican Blend Shredded Cheese
24-30 corn tortillas
Canola cooking spray
Canola oil

Preheat oven to 350

In a large bowl mix meat and next four ingredients together blending very well.  Set bowl aside.

The tortillas will need to be softened so they will roll easily.  Typically this is done by placing the shell in hot oil about 15 seconds on each side.  To me this makes them too hot to work with, and leaves them drenched in oil.  So I prefer to use my breakfast griddle.  Set the temperature to the highest level.  Brush tortilla with a small amount of canola oil and heat three tortillas at a time about 30 seconds on each side.  You must roll the taquito while the shell is still hot so don’t get too far ahead of yourself.

Once your shell is ready place about 1 tablespoon of cheese and 2 tablespoons of meat 1 inch from the edge.  Carefully fold he very edge over the meat and gently roll the taquito as tightly as you can to the very end.  Don’t worry, it doesn’t have to be perfect.  It’s more important to be careful and not tear the shell.  Place the taquitos on a baking pan (jelly roll pans work best) coated with cook spray.  Place end side down and as close together as possible.  Continue rolling until you have used all of the filling.   Spray the top with cooking spray to get a perfect shell.

Cook for 20 minutes or until taquitos are nice and crisp with a golden brown color.  Turn broiler on for 30 seconds if necessary to complete the process.  Sever with your favorite dip such as Fr. Onion, Guacamole, Queso of Salsa

Harvest Rice

Always looking to spruce up a meal with something different?  This is another of my daughters’ creations, and it is good!  It makes a terrific side dish.  You can add some baked tofu, or grilled chicken breast (if you aren’t a fan of vegan) to turn this packed dish into a healthy lunch.  Either way it’s a flourishing treat that is tasty!  His recipe serves four.

 

2 Cups (uncooked) white rice

1 Small Onion Diced

1 Small Green Pepper Diced

2 Garlic Cloves Minced

2 TBS Olive Oil

2 Cups Fresh Corn

2 Cups Sweet Peas

1 Large Tomato Diced

1 Large Firm Avocado Diced

1 TBS Cilantro

Salt and Pepper to taste

 

Cook rice according to package directions making sure it is not overcooked.  Do not rinse rice. Meanwhile sauté onion, green pepper and garlic in olive oil until slightly translucent (about 2 minutes).  Add cooked rice to sautéed vegetables along with corn and peas.  Remove from heat adding tomato and avocado.  Season with cilantro, salt and pepper to taste.