Aztec Enchilada Recipe

Aztec enchiladas are easy to make and is rich in iron and protein.

Ingredients

2 tbsp skimmed milk
1-cup corn
¼ tsp chili powder
7 eggs
2 tbsp chicken broth
4 corn tortillas
1 sweet red bell pepper
2 parsley sprigs

In a bowl whisk milk and eggs to make it fluffy. In a skillet add corn and chicken stock and cook in a low flame for 2 to 3 minutes. Stir in the beaten eggs and sprinkle chili powder and salt to taste. Keep the flame low and stir occasionally, until the eggs are cooked.

On a square tray arrange the four tortillas. Place one-quarter of the fillings on each tortilla and roll it. Garnish with sliced pepper rings and parsley sprigs before serving.

Basic Methods of Making Enchiladas

The Aztecs used two methods for making enchiladas. However, enchiladas made in both the methods are tasty and would make an awesome brunch.

* In the first method, tortilla is dipped in a chili sauce that is pre-cooked. Then it is filled with stuffing of one’s choice and rolled.
* In the second method, tortilla is first dipped in an un-cooked sauce, then it is fried before filling and rolling.

Enchiladas are a popular Mexican dish eaten by many non-Mexicans around the globe. A few of the popular fillings for enchilada is Mexican beans and cheese, loved by many vegetarians around the globe, chicken and herb enchilada casserole, shrimp and crab enchiladas in chipotle cream sauce and so on.

You could use pre-cooked and canned chicken if you do not have the fresh ones. Roasted, fresh or frozen chilies could be used instead of canned chilies. Remember, enchilada is one of the Mexican dishes recognized internationally.

The History of Enchiladas

Many people describe Mexican cuisine as spicy, colorful, which has strong and mixed flavor. Mexican cuisine is rich in vitamins, proteins and minerals. One of the most popular Mexican snacks is enchilada. Enchilada was a popular food of the Aztecs and was known back in 19th century. The ethnic groups of central Mexico who spoke the Nahuatl language were known as Aztec.

Originally, an enchilada is made from a tortilla dipped in chili sauce and stuffed with cheese and beans or chicken and beef, sometimes with spinach. Today, there are different versions of enchiladas served in the Mexican restaurants around the world.

In the year 1949, an American magazine, American Food and Drink, described a enchilada as "a Mexican dish prepared more for turista than for local consumption".

The enchiladas you eat from a street vendor in Mexico are quite different from the ones you must have eaten in a Mexican restaurant outside Mexico. The enchiladas you get outside Mexico are tortillas stuffed with fillings of your choice swimming in red sauce and molten cheese. These enchiladas are limp and are not crunchy.

Enchiladas Suizas was first introduced in a restaurant called Sanborn’s in Mexico City. "Suizas" means Swiss. This is so called because the dish uses a lot of cheese and cream. It is a tribute to the Swiss cuisine.

Peanut butter Smoothie

OK, It's been a long while since you've heard from me. I know, I've been busy being a kid. I have taken up boxing. It's fun and I get to hangout with my dad. I have to run a couple of miles every other day and the days that I'm not running, I'm in the gym sparing, and learning technique so I have to eat healthier. I've started eating more salads and veggies, along with eating fruits. I am not much of a breakfast person but I have started drinking smoothies in the morning. My favorite is peanut butter smoothies.

2 tbsps of Peanut Butter
1/2 banana
2 cups of Ice
1 tea spoon of chocolate powder
4 table spoons of honey
2 tbsps of yogurt
1 cup of milk


In a blender, put all the ingredients in. place top on the blender and set to frappe. Blend until all ingredients blend together and all Ice is crushed. Pour in glasses and serve.

Seafood Coleslaw

• shredded fine Cabbage
• Imitation Crab shredded
  
• Coleslaw dressing
• 1 large bowl
• 1 large spoon
• Salt
• Pepper
  

Mix shredded cabbage, imitation crab shredded, coleslaw dressing in the large bowl with large spoon. Mix well sprinkle black pepper and salt to taste. Served chilled.

This is so simple and good.

The History of Coleslaw

Coleslaw was probably consumed, in its earliest form, in the times of the ancient Romans. Since then, it has been popularly adopted in many countries, especially the United Kingdom, the United States, Germany, Belgium, and Spain. However, the mayonnaise variety of coleslaw could not have arisen until the 18th century as mayonnaise was not yet invented.
The term "cole slaw" arose in the 18th century as a partial translation from the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad". It was commonly called cold slaw in Britain until the 1860s when "cole" (meaning cabbage) was revived. "Cole" originates from the Latin, colis, meaning "cabbage", and is the origin of the Dutch word as well. In addition to calling it "coleslaw", U.S. Southerners also refer to it as "slaw".

Got this from Wikipedia sounded real good to me.

The next recipe is something my mom puts together. Yes we let her cook sometimes, she creates dishes and me and my brother Day-Day end up being her taste testers. Just don't try her roota, toota, fruta cake, I've never tried it but my sister La-Asia and my brother Day-Day said run real fast if she tries to make it for you.

Posted by Cooking with TJ at 9:13 PM 0 comments Links to this post

Tj's Chef Birthday party

My birthday was on the 17th and I was sick and couldn't go to school (bummer). Well any way my mom and my Auntie's Lacheryl and Gayle gave me a chef cooking party. That's right, a few of my friends came over to my Gree's (my grandmother) house and we made pizza's on the grill. We all wore chef aprons and we prepared everything except for the pizza dough. Each one of us made pizzas that we like, I love cheese pizza so I didn't get very fancy. We had all sorts of toppings, Chesse, mushrooms, pepperoni, chicken, red onions, green peppers, red peppers, fresh tomatos from Gree's garden and fresh parsley and basil. My Auntie Lacheryl was on the grill showing us how to crust up the dough. Me and my crew made fresh lemon aid by peeling fresh lemons and we also made a nice garden salad. I suggest if you want to make a pizza on the grill please kids, let an adult man the grill.

Here's how we did it:

• Ready made pizza dough
• Olive Oil
• Grill electric or Fire
• Non stick cooking spray
  
• Flour
• Rolling pin
• Tomato sauce
• Mozzarella cheese
• Red onions
• Red peppers
• Green peppers
• Pineapples
• Grilled chicken strips
• Pepperoni
• Parsley
• Basil
  

Heat grill up so it's hot. sprinkle flour onto cookie sheet, place ready made dough onto cookie sheet and knead dough, take rolling pin and sprinkle flour on pin so dough doesn't stick to rolling pin. make a circle or square with the dough, brush on olive oil. spray non cooking spray onto grill. Place the dough on the grill and let it get lightly brown on one side than turn over and do the same with the other side. When lightly browned on both sides, take off grill than add tomato sauce, cheese, and other toppings if you like, than put back on the grill until cheese is melted with the fire grill you can put the cover over it and let it sit for 2 minutes.

Posted by Cooking with TJ at 12:03 PM

Minute Chocolate Mug Cake

This is a cake you can make in the microwave in a few minutes. My mom and I love this cake.

• 1 Coffee Mug
• 4 tablespoons flour (plain flour, not self-rising)
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tables chocolate chips (optional)
• small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world? because now are all only 5 minutes away from chocolate cake at any time.

Posted by Cooking with TJ at 8:54 PM

Double dipped chicken fingers

• 3 1/2 pound chicken breast, cut into small pieces
• 2 cups buttermilk
• 1/4 cup water
• 3 cups flour
• 1 tablespoon seasoning salt
• 1 tablespoon black pepper, to taste
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
  
• 1 teaspoon paprika
• 4 cups peanut oil or Canola, for frying

Directions

Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk,and water. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

I got this reciped from Tyler Florence and modified it so instead of whole chicken, it would be chicken breast pieces and some of the ingredients were removed because all kids don't like red peppers and cayenne pepper I know I don't.

Posted by Cooking with TJ at 6:22 PM

A little bit about Fried Chicken

Fried chicken is famous for its roots in the rural South. There is a dual origin. The Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. [1] Later, as African slaves were introduced to households as cooks, seasonings and spices were added that are absent in traditional Scottish cuisine, improving the flavor.

Posted by Cooking with TJ at 6:10 PM 0 comments Links to this pos