So here I go again……
Dip de Frijole Mexicano
This Delicioso Mexican Bean Dip is ALWAYSSSS a hit at my family gatherings, football game parties, boxing parties, etc… It’s such an easy dip to make. Some appetizers you truly have to put thought into…this is not one of those! You can put it together in a glance! In 20 minutes, you have a spectacular dish to present.
Bean dip recipes are the best!
Ok here’s something else you should know about me, I LOVE
Tártara de Atún
Ahi Tuna Tartare is a simple yet elegant appetizer that is great to serve anytime. It is most commonly serve with Asian spices and ingredients but here I have used Rick Bayless’s Red Chile-Tuna Tartare recipe to inspire this Ahi Tuna Tartare made with mexican condiments for a little bit of a change on the classic version. Hence, Ahi Tuna Tartare a la Mexicali!
Wonderfully enough I always have plenty of excuses and valid reasons to have Ahi Tuna Tartare. Whether I’m just simply in the mood and selfishly make it for myself. In which case I will make it …
Myself, I enjoy all kinds of soups anytime of the year. That said, there is something that’s quite unique about bisques. Firstly, they are great …
Papas Fritas de Yuca con Aioli de Cilantro
Yucca Fries with Cilantro Aioli! First let’s just say YUM! Second, it’s a great alternative to regular potato fries! Yucca fries are creamier and sweeter than your average potato fries. You can enjoy this dish as a snack, side dish or as an appetizer. Serving these Yucca Fries with Cilantro Aioli makes these fries mouth-watering every single time! And oh it’s such a simple dish to make and did I forget to say a healthy alternative to fries! Oh wait did I forget to also say they are so very super delicious! No, no I know I didn’t forget that!…
Ceviche Verde or Green Ceviche is one of my favorite appetizers. So healthy and superbly delicious, I should be having Ceviche Verde everyday! It’s so light, refreshing and incredibly flavorful. You will love this dish today, tomorrow, always!
Ceviche is normally small pieces of raw seafood cooked and marinated with limes or lemons. The acidity cooks the seafood. You can add red onions, white onions, tomatoes, avocados, cucumbers, cilantro, scallions, olives and chili peppers. Whatever you prefer in your ceviche, you can add. You can even make a vegetarian ceviche! Here is my version on a delicious vegetarian ceviche, Mushroom Ceviche.…
Dip de Ostiones Ahumados
Where to begin talking about this very simple but fabulous Smoked Oyster Dip?! Well first I would like to attribute this particular recipe to a fellow food blogger by the name of Mely Martinez at Mexico In My Kitchen. This is her recipe of which I noticed from her food blog and wanted to recreate in my own home. Mely, is a food blogger with Mexican derived food passion as myself. She creates authentic Mexican dishes from the heart. Please go to her page to read more about her and her traditional, inspirational Mexican cooking.
There are several food bloggers that I loyally follow because I admire their passion for food, for cooking, and MOST importantly their passion of cooking with LOVE. I don’t know about you, but when I cook with love in my heart, my food comes out amazing! I get the WAOSSSSS! I get, “Cathy, that’s amazing!” “Cathy, are you writing down these recipes?!” “Cathy, can you tell me what you put in this?!” “Cathy, you need to write a cookbook!” That’s one of the most fulfilling feelings in my life! Knowing, I have made a mark on someones culinary experience….on their palate!
That is one of the major aspects I look for in a food blog! We all see pretty, beautiful pictures, nice posts talking about the recipe, but one thing you can’t fake is the love….the true passion for cooking. Sorry, but it comes through, it shows in more ways than one!
Well, with Mely Martinez, you get that! You see her authenticity. Wow, I just caught myself in my undeniable love for Mexican cooking, it sounds like I’m being paid for writing, maybe writing about her…..I AM NOT!!! She doesn’t know me and I certainly don’t know her, but I know when to detect a food blogger that has true passion for cooking!
So Mely Martinez, let me say here on my blog, thank you for sharing your passion with us.
Okay, so lets talk about this Smoked Oyster Dip a little. First as I said in the beginning of this post, it’s super simple to make, super simpleee! Just keep a can of smoked oysters in your pantry, some cream cheese, sour cream, hot sauce and crackers and you will be set for when unexpected company shows up!
This dip is also great for the holidays. A quick stress free dip when the stress of all the other holiday dishes need to be made.
One other thing to say about this dip is, if you do not like smoked oysters, this dip may not be for you. I warn you, it is a strong flavor but I enjoy it, especially with extra hot sauce on top of each individual cracker I put into my mouth. So just keep in mind, it may be an acquired taste at first for you.
So here’s to Smoked Oyster Dip! Thank you again Mely!
Recipe below ↓
I used Bumble Bee Fancy Smoked Oysters and Ritz Toasted Original Chips
Smoked Oyster Dip
|Serves||About 2 cups|
|Meal type||Appetizer, Snack, Starter|
|Website||Mexico in My Kitchen|
- 1 Can (3.75 oz) smoked oysters
- 2 Tablespoons heavy cream or sour cream
- 1 Package (8 oz) cream cheese (brought to room temperature)
- 1/4 teaspoon Tabasco Original Red Sauce
- salt and pepper (to taste)
- chopped chives or green onions (for garnish)
|Place the smoked oysters with 2 tablespoons heavy cream or sour cream in a blender. Blend well until you have a smooth texture.|
|Add the cream cheese and Tabasco and blend until creamy. Add salt and pepper to taste. Serve with crackers or small pieces of toast. Enjoy!|
“Sopa de Hongos” or Mushroom Soup, is so, so good! Oh my goodness, I cannot express enough how much I love this soup and how this soup is truly one of my favorites! It’s absolutely delicious! It’s heavenly, tasteful and beyond yummy!
This soup is so light and so pleasant to have anytime of the year. Warm outside, perfect, make Sopa de Hongos, cold outside, perfect make Sopa de Hongos. Want a light appetizer, perfect! Sopa de Hongos! Having a small dinner party for some family and friends? Again, Sopa de Hongos! This soup is just a great start to any meal or even as an entree. Just serve it with some crusty bread and walla, it’s a meal!
For all you mushroom lovers out there that really enjoy mushroom soup recipes, this is certainly a must try! Don’t expect this soup to be anything like a creamy mushroom soup because it is nothing like that. It is light and brothy and just perfect! It’s a comfort soup in its own right.
Annnnnd, if you like you can add whatever you like to it to make it heartier. You can add shrimp, chicken, beef etc.
When I made this soup yesterday I was making it for dinner instead of an appetizer so I added shrimp to it and ate it with some Italian bread….you can add chicken and make it a chicken and mushroom soup! Whatever you want whatever you like, just add it in there.
Oh and the kale is so nice in this soup! Normally in this kind of Mexican soup, you would probably add epazote instead of kale but in my region of the world, it’s not always or so easily available so I substitute kale in its place. Let me tell you it works just great!
One of the other spices I add to this soup is dry guajillo peppers. I remove the stems and seeds and cut it into rings. It gives the soup a mild spicy taste and the red makes the soup pretty. I suggest you do not eat them though since their skin is quite tough. I add them in this soup to add flavor. The guajillo pepper only rates 2,500 to 4,000 on the Scoville Heat Unit Scale! So don’t be afraid to use this pepper. You may luck out and find this pepper in your International section of your supermarket. If not you can find them in Mexican groceries or order them online. These peppers are great for making red mexican sauces….like enchilada sauce! Like I said they are quite mild so don’t be afraid to use them.
Recipe to follow….please leave me your comments and tell me what you think about this delicious Sopa de Hongos!
Sopa de Hongos
- 1 Pound white mushrooms (cleaned and sliced)
- 1 onion (chopped)
- 2-4 garlic cloves (finely chopped)
- 3 dry guajillo peppers (stem and seeds removed, cut into rings)
- 2 Tbsp butter (do not use margarine please)
- 1 bunch Kale (rinse and only use leaves, discard tough stems)
- 32 Ounces chicken broth
- salt and pepper (to taste)
- 1 Pound raw shrimp (peel and devein)
|In a pot over medium heat, melt butter. Add guajillo rings, garlic and onion and cook for 2 minutes. Add mushrooms and cook for 5 minutes.|
|Add chicken broth and bring to a simmer. Cook for 10 minutes. Add shrimp (if adding shrimp) and kale. Cook for 5 to 7 minutes. Add salt and pepper to taste. Serve soup in bowls. Enjoy!|
Quesadillas de Chorizo
Chorizo Quesadillas is a great appetizer for those that love chorizo. Some people believe that chorizo simply makes everything taste better. I guess the way some people feel about bacon! The thing is chorizo has a very strong smoky flavor and if you have never had it, you must try it at least once.
In case you are not familiar with chorizo, chorizo is a pork sausage made with several different spices. Depending where the chorizo is from, it may or may not have to be cooked. For example, most chorizo in Europe is fermented and cured in which case, it doesn’t have to be cooked. Places like Mexico prepare their sausage fresh and must be cooked. It is more of a minced or crumbled meat that comes in a casing. Such as ground pork, turkey, beef, venison prepared with mexican chilis as well as other spices. However, dried versions do exist.
As for me I like both types of chorizo, the cured and the fresh kind. According to the recipe I may be making that day I will pick which I prefer for that recipe. For example if I’m making a spanish or a mexican soup I prefer to use cured chorizo and for eggs or home fries I use the grounded chorizo.
However, for Chorizo quesadillas, I use both variants. Although to be completely honest I prefer the cured chorizo. Here for this recipe I used a little of both. So when you go and try this recipe make it with both and see what you prefer best.
One of the best things about any kind of quesadillas you make, whether, it’s chicken quesadillas, shrimp, steak quesadillas and of now of course chorizo quesadillas you can add whatever ingredients and toppings you like. Cheese, scallions, red onions, queso fresco, sour cream, salsa, tomatoes, cilantro, guacamole etc…
- 9 Ounces beef or pork chorizo (hard or ground chorizo)
- 1/2 onion (coarsely chopped)
- 3-4 scallions (coarsely chopped)
- 2 garlic (finely chopped)
- 1 can refried beans
- 1 1/2 Cups queso fresco/monterey jack cheese
- 1 Package flour tortillas
- 1 Container sour cream
- salsa (of your choice)
- 2 Tbsp vegetable oil
|If you're using hard chorizo, remove from package and cut into slices and then cube slices. Set aside. If you are using ground chorizo, remove from casing into bowl, set aside.|
|In a skillet, heat 2 tbsp of oil over medium heat and add your chopped onion. Cook for 2 minutes. Add the chopped garlic and cook for 1 minute. Add the chorizo. If it is ground chorizo, cook for about 7 minutes and if it is the hard kind, cook for 5 minutes. Mixing all together. Note: Some ground chorizo may be too oily for your liking, if so just put mixture through a strainer to remove excess oil).|
|Heat refried beans for 1 minute in microwave, so they will be easier to spread on tortillas. Taking one tortilla at a time, spread about 2 tbsps of the refried beans on tortilla. Follow with chorizo, cheese and scallions. Top with another tortilla. Repeat process until you have used all the mixture up.|
|Heat and grill tortillas in a skillet over medium heat for a minute or so on each side or until cheese has melted. Take each tortilla and cut into quarters. Serve immediately with salsa of your choice and sour cream. Enjoy!|