Monthly Archives: February 2013

Tomatillo Verde Enchilada Sauce

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This is an extremely mild and flavor filled Enchilada Sauce.  The kids even love it!!

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Remove the skins from the Tomatillos and cut in half

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Preheat oven to 375F.  Place Tomatillos face down on a baking sheet & bake for 20 minutes

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While oven is pre-heating and Tomatillos are baking Roast Poblano Pepper’s and if using Jalapeno roast it/them as well 

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While Tomatillos are still baking slice Onion into thin slices and sauté with Olive Oil until Onion’s are soft

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When the Onions are cooked add Garlic and sauté for a couple of minutes to soften Garlic

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Add Pepper’s, Tomatillo’s, Onion’s, Lime Juice, Water & Salt to Blender or Food processor

Puree all together and set aside for Enchilada’s

Recipe:  Makes 3 – 4 Cups

  • 4 OG Poblano’s
  • 10-12 OG Tomatillo’s
  • 1 OG Yellow Onion
  • 3-4 OG Cloves Garlic
  • 2 Tablespoons OG Lime Juice
  • 2 Teaspoons Sea Salt
  • 1/4-1/2 Cup of Purified Water

* For a Medium to Spicy Sauce – Add 1-2 Roasted Jalapeños or Serrano’s with all other ingredients & Puree

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Fresh Banana Mojito

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Great way to use your over ripe Banana’s.  I like making this for parties because you can make it in a pitcher as well, relax by the pool & have fun!

Cut 1/2 of your 1/2 cut Banana length wise reserving one half for a garnish

Add Mint, Banana, Lime & Simple Syrup in a martini shaker

Lightly muddle a couple of times so as not to bruise your Mint too much or it will make the drink bitter

Add Rum and a little ice.  Shake moderately.  Pour into a 12 oz glass & top with Pellegrino (or your favorite sparkling).  Garnish with Banana and fresh Mint sprig on the edge of the glass!  Enjoy!!!

Ingredients:

  • 12-16 oz Glass
  • 1 oz Light Rum
  • 5 Fresh Mint Leaves
  • 1/2 Ripe Banana (the riper the sweeter & easier to muddle)
  • 1/2 Fresh Lime
  • Sparkling Lime, Club Soda or Pellegrino
  • 1 TBS of Raw Sugar or Simple Syrup if you like a sweeter drink
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Simple Homemade Refried Beans

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Nothing better than homemade Pinto Beans and Re-fried Beans

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Make the Beans using our Homemade Black Bean Recipe.  I used 10 Arbol Chiles in place of Chile Flakes and added a few more cloves of Garlic

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Add Beans with some Bean water, a clove or two of the cooked Garlic and Olive oil to a pan then mash with a masher.  I sometimes like to leave some of the Beans whole

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When the Beans thicken up they are ready

Recipe – Makes 4 Cups

  • About 4 Cups cooked OG Pinto Beans
  • 2 Tablespoons OG Extra Virgin Olive Oil
  • 1-2 Cloves of the Cooked Garlic
  • Bean Water
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Broccoli Bow Tie Pasta in a Olive Oil Wine Sauce

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This is a basic pasta dish, yet extremely flavorful with the slight spiciness from the chili flakes, to the luxurious olive oil wine sauce.

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In a pan on medium heat add 2 – 3 Tablespoon Olive OIl, Onion, Shallots, and Garlic

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Saute until Onions are soft

While Onions are cooking cut Broccoli into small pieces and steam until bright green and still crunchy.  Boil water for Pasta

When Onions are soft add Wine and Salt then reduce until liquid is evaporated and set aside untill water has come to a boil.  Cook the Pasta

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While Pasta is cooking add the Broccoli, 1/2 Cup Olive Oil and Chili Flakes then cook on medium low heat, letting all the flavors combine.  Add Pasta and stir thoroughly

Recipe - Serves 2 – 4

  • Large head of OG Broccoli
  • 1 OG Shallot Minced
  • 1/2 Diced White OG Onion
  • 4 – 6 Cloves OG Garlic Minced or Pressed
  • 1/4 Cup Dry White Wine
  • 1-2 Tablespoon + 1/2 Cup OG Extra Virgin Olive Oil
  • 1 Teaspoon Chili Flakes
  • 1 Teaspoon Sea Salt or to Taste
  • Dash of Black Pepper
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