Monday, May 24, 2010

Taquitos de Papa (Fried Potato Tacos)

This is a very fast, easy and yummy recipe.
Corn Tortillas
Mashed potatoes
Cheese, you can use fresh Mexican cheese or Parmesan
Lettuce, shredded
Salsa (see recipe)
sour cream
oil for frying

Note: I did not specify amounts because it really depends on how much you are making.

Put a little bit of mashed potatoes in center of warm tortilla and roll (if the tortilla is not warm, it will break when you try to roll it), secure with a toothpick and fry.

Top tacos with lettuce, salsa, cheese and sour cream. Enjoy!!


3-5 roma tomatoes (or use a can of whole tomatoes if you don't have fresh)
2-3 fresh jalapenos
1 garlic clove

Boil tomatoes and jalapenos and then place in blender along with the rest of the ingredients, remember to add a little bit of water from the boiling tomatoes and jalapenos otherwise your salsa will be super thick. cool

Friday, May 7, 2010

Calabazita con Elote (Zucchini & Corn)

This is a very light meal, but very tasty!
5 zucchinis, cut into small bite size pieces
1 small onion, chopped
2 tomatoes, diced
3 fresh jalapenos, seeded and chopped
1 can whole kernel corn, you can use fresh corn if you have some
Shredded Mozzarella or Monterrey Jack cheese, optional
Place first six ingredients in a skillet and cook without a lid. This dish should be ready in 15-20 minutes just until the zucchini is nice and tender. Top with cheese if you want and cover for a few minutes to help cheese melt fast. Serve and enjoy!!!

Sunday, May 2, 2010

Carrot Cake Roll

Cake Roll Ingredients

3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 large eggs, at room temperature
Egg White from one additional egg, room temperature
2/3 cup granulated sugar
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4  tsp ground nutmeg
1 2/3 cups finely shredded carrots
Powdered sugar, for dusting

Cream Cheese Frosting Ingredients

6 oz cream cheese, not softened
6 Tbsp butter, softened
2 1/2 cup powdered sugar
1/2 tsp vanilla extract
Green, yellow and red liquid food colors
1/2 cup finely chopped walnuts (optional)


Heat oven to 350.  Coat bottom and sides of a small cookie sheet (15 1/2 x 10 1/2 x 1 inch) with nonstick spray.  Line bottom with wax paper, spray paper.

Beat eggs, egg white, granulated sugar, vanilla and spices in a large bowl with mixer on high speed 8 to 10 min until think and tripled in volume.  Fold in Carrots.

In a separate small bowl stir flower, baking powder, and salt until combined.  Holding strainer over the large bowl containing the egg mixture, shake or sift flower mixture over egg mixture.  With a rubber spatula, fold into eggs until just blended.  Spread into prepared pan

Bake 15 minutes, or until a wooded pick inserted in the center comes out clean.  Cool in pan on a wire rack 5 min, or until pan is just cool enough to handle.

Using a clean kitchen towel, spread towel on counter top and dust powdered sugar evenly over it, cover area the size of the cake.  Invert cake on towel, remove pan; carefully peel off paper.  Dust cake with powdered sugar.  Starting at a narrow end, roll up cake and towel.  Place on wire rack; cool completely.

Beat Cream cheese and butter in large bowl with mixer on medium speed until blended and smooth.  On low speed beat in powdered sugar and vanilla until blended; increase speed to medium and beat one minute.  Remove 3 Tbsp to a cup; cover and refrigerate remaining frosting until firm.

For carrot decoration use the 3 Tbsp of reserved frosting.  Split into 2 bowls, add a drop of green to one and a drop of red plus a drop of yellow to the other.  Scrape each color into Ziploc bags.  Seal and refrigerate until ready to use.

To assemble
Carefully unroll log.  Spread evenly with 1 1/3 cups frosting.  Roll up from same end as before, using a towel as an aid.  Carefully transfer cake to platter, coat with remaining frosting. and sprinkle with nuts.  Refrigerate 20 min before piping carrots onto nuts.  Snip off corner of each Ziploc bag of colored frosting and pipe carrots and carrot tops randomly on cake.  Refrigerate until serving.  Planning tip: can be made up to 2 days ahead.  Refrigerate loosely covered.

*Notes:  I did not use the nuts because I was making it for someone who has allergies to them.  I used up all the frosting inside my roll before I realized I was supposed to reserve some for the top and had to make additional frosting for the top, which makes my roll thicker in picture.  Also, I made this one day in advance,  allowing the flavors and texture to have time to combine