A taste of home

San Antonio, the land of amazing Mexican food and my crazy Catholic family. I only go home maybe twice, three times a year usually only for a holiday or funeral. When I am home, my dad always treats me to a Mexican breakfast, lunch, or dinner. That being said, a free delicious meal is what will normally ignite the 6 hr journey southward on I35.

Jonathan and I were supposed to go home for Fiesta at the end of April, but due a work scheduling conflict, I had to cancel our flight. Sad sad. I haven’t been home since Christmas and I have not done Fiesta since I was 21! Luckily yesterday I found a little place that will sooth the hunger pains of homesickness a little bit longer.

Casa Galaviz! Their breakfast tacos were great! I am basing my opinion solely on the fact that their tortillas are homemade! Don’t get me wrong, Taco Lady will always have my heart, especially when I have a craving for a carne guisada gordita. Casa Galaviz is much closer to my house, and their barbacoa was oh-so tender!

I also discovered that I love mango Jarritos much much more than grapefruit.

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So until the next time I am able to go home, these little diamonds in the rough will have to suffice.

All in one

I have a love/hate relationship with doing the dishes. Mainly it’s just that I hate doing other people’s dishes. But I also hate having a messy kitchen, so if your dishes are out and dirty, I will do them. I also have these weird anal tendencies when loading the dishwasher. I like to efficiently use the space. Blame it on being a Virgo or the fact that I played a lot a lot of Tetris. Or you could blame it on OCD.

Anyway. whenever I cook I try to use as few dishes as possible. If I end up using every pot in my kitchen because I’m making gumbo or something complicated, I rinse those dishes as I go, or while things are simmering or baking. That way the pile in the sink is not as daunting at the end of the process.

I like to make breakfast on the days when I don’t have to go to work til noon. I don’t want cleanup taking up a huge chunk of my getting ready time, so I consolidate. This morning I made bacon and 2 over medium eggs with cherry tomatoes for breakfast! All in one! The bacon grease makes the eggs not stick! Image

Voila!

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I made a huge batch of green salsa last night so that went on top. Mmmm mmmm so spicy!!

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Here’s to what will hopefully be a good Wednesday!

White bean poblano chicken chili

There are three things I think about before I go to bed: food/recipes/cooking, my boyfriend’s cute face, and what I am going to wear the next day. Actually, I feel like these three things are always on my mind! The main thought crossing my mind last night as I was shivering myself to sleep was how I could really go for a warm bowl of chili. But I didn’t want winter chili, you know the kind with beef and tomato sauce. I wanted something lighter. I wanted something fit for the Spring. I wanted something fit for this Texas Spring (constant back-and-forth of perfect weather and freezing temperatures).

I always see recipes online for summer soups and chiles. I guess this recipe plays off of that and my love for anything tomatillo. The wheels in my head turned and turned all night. These thoughts coupled with my dog Gypsy’s munching on her new duck toy all night kept me awake. Oh yeah, I was effing cold, too. The firs thing I did when I woke up this morning was jot this idea down in my moleskin and then make a shopping list, for….wait for it….. WHITE BEAN POBLANO CHICKEN CHILI!

Here it goes…..

Ingredients
12 tomatillos, husks removed and rinsed

6 cloves of garlic

2 serrano peppers

2 poblano peppers

1 white onion

1 can sweet golden corn

1 can great northern beans

1 14.5oz can of chicken broth

2 boneless, skinless chicken breasts

1 cup water

1-2 tbs flour

spices: cumin, oregano, sea salt, and black pepper (all to taste because I like a lot of flavor)

garnishes: cilantro, avocado slices, and queso fresco

Directions (with pictures!)

1. After husking and rinsing your tomatillos, quarter, then roughly chop.

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2.  Dice up your 6 cloves of garlic.

3. In a pot or really deep saucepan heat up 1 tablespoon of vegetable oil. I actually used 1 tablespoon of bacon grease to accentuate the smoky flavor of the poblano peppers. I also always save my bacon grease, so I had it on hand.

4. Dump in your tomatillos and garlic. Season with all the above mentioned spices to taste. I like dishes with a lot of flavor, so I feel like I always overuse… Cook for about 15 minutes until the tomatillos change color and texture from the originally light greenish white spongy to a more yellow green saucy consistency.

5. Wash your poblano peppers and take the seeds out just as you would a bell pepper. Roughly chop and throw them into the mix cooking for about 5 more minutes. Image

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5. Once the poblano peppers are a bit more tender, add your serrano peppers. These bad boys will give you a little more spice. (Serranos are the skinnier peppers but are just as hot or even hotter than jalaps!) Cook about 5 more minutes, seasoning as you go.

6. Transfer everything in your pot to a blender and add half of your can of chicken broth. Give it about six good pulses! This will be part of your soup base!Image

7. Add about 2 tablespoons of flour to your remaining can of chicken broth, giving it a quick whisk. This will help to thicken your soup while it simmers.

8. Open and rinse your cans of corn and beans. Add to the original pot with either 1 more tablespoon of bacon grease or vegetable oil. Season and “brown” for about 5 minutes.

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9. Once you have “browned” your beans and corn, add the poblano-tomatillo puree. Image

10. Roughly chop your white onion and add to the soup. I do this after the pulsing because I like the crunch of more onion.

11. Stir and add the rest of the chicken broth mixed with flour as well as 1 cup of water.

12. Let simmer for about 15 minutes. Keep stirring so the chili won’t stick to the bottom of the pot.

13. While the simmering is taking place, cook your chicken! I only used salt and pepper to season the chicken.

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14. When your chicken is finished, shred the shit out of it with two forks! If you are not an expert chicken shredder, you can use a knife. This will also be a good time to make sure your chicken is fully cooked. I gave my bf food poisoning after feeding him undercooked chicken and waffles. Gross. You don’t want that.

15. Finally add your fully cooked and shredded chicken to your chili. Let it simmer for a couple minutes if you are not dying of starvation. If you’re super hungry, this WHITE BEAN POBLANO CHICKEN CHILI IS GOOD TO GO!

I like to add queso fresco, cilantro, and avocado because those three ingredients are the trifecta cherry on top!

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Some thing to remember that I left out: wash your hands multiple times with soap and water when dealing with peppers, and do not touch your eyes unless you want to go blind! I will probably sleep in my contacts tonight….uhhhh….

I am used to cooking Mexican food all the time. Being from south Texas, it might be in my blood. Don’t be fooled by my lack of a tan! If you do not cook often and feel like getting in the mood, I listened to a mix of these Pandora stations:

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