Monday, December 22, 2014

Mexican Hot Chocolate Fudge

1610858_10153046692691663_3928794867538178056_nAnother ~off our usual eating plan~ treat which we made for this Christmas season.  Chocolate fudge is wonderful but the addition of some spiciness just makes it all that much better.  The fudge isn’t too hot or spicy but rather just has a nice little kick.  Make and enjoy!

10620733_10153046692611663_2237191544755392792_nMexican Hot Chocolate Fudge

Line a 9-inch square pan with aluminum foil, or use a square silicone pan, unlined.  Melt the chocolate, condensed milk and marshmallows in a heavy pot.  Remove from the heat and stir in the espresso powder, cinnamon, chili powder, cayenne, salt & vanilla. Pour into prepared pan and smooth the top.  Chill for 2 hours or until firm.  Remove the fudge from the pan.  Remove foil if used.  Cut the fudge into squares. 


Monday, December 15, 2014

Fried Fudge

10897797_10153046685461663_8191443314098020644_n Totally off our regular eating plan, but we decided that some Christmas treats were in order this year.  The first of these sugary treats was some super smooth, chocolaty Fried Fudge.  The fudge isn’t actually fried, it’s just made in a fry pan, thus the name.  Simple to make and delicious to eat.  Make it with or without nuts, it’s up to you!

10891714_10153046685421663_1222869253929186518_nFried Fudge

In a heavy fry pan, mix the sugar, butter &  milk together and then bring to a boil.  Reduce heat to low and cook for six more minutes, stirring occasionally. Remove from the heat & add the chocolate chips and nuts. Stir until fudge begins to form and then quickly add the vanilla, stirring to incorporate. Using a tablespoon, drop the fudge onto a Silpat or wax paper. Allow to cool and store in an airtight container.


Monday, December 1, 2014

Chile Relleno Casserole

10408544_10153026166381663_7536828326446344676_nWe adore Chile Rellenos but they are an absolute pain in the bottom to stuff and fry,  so we enjoy them as a once in a while treat when we happen to go to a Mexican restaurant…which trust me, isn’t all that often. 

10168010_10153026169626663_4809715156382651063_n This though is an easy casserole and it has all the wonderful flavor of the real thing, without all the work and also without any of the gluten that is used for the typical fry coating.  There are many recipes for similar casseroles on the internet, but this version, of no recipe in particular, is our favorite.  It’s not overly spicy hot, just tingly so.  The balance of flavors is spot on and the casserole reheats perfectly, who could ask for more?  Make and enjoy!

10885379_10153026170131663_1996835004615993391_n Chile Relleno Casserole

Preheat oven to 375F.  Char the skin of the peppers, either on an outdoor grill, over the burner of a gas stove or under the broiler.  Once the skin is charred on all sides, put the peppers in a bag to allow them to sweat.  While the peppers are sweating, heat the olive oil in a skillet and sauté the onions until golden.  Add the beef to the onions and brown until fully cooked. Once the peppers have cooled enough to be handled, remove the stem and seeds and the skin.  Grease an 8x10-inch pan with olive oil and arrange three of the peppers to cover the bottom of the pan.  Cover the peppers with the beef & onion mix.  Spread the cheese on top of the beef.  Lice the remaining poblano into strips and arrange over the cheese.  In a bowl, whisk together the heavy whipping cream, eggs, cumin, salt & pepper.  Pour the cream mixture over the cheese.  Bake for 35-40 minutes uncovered, until golden and bubbly.  Serve hot, room temperature or cold, all ways are delicious.  Top with sour cream if desired.  To reheat, place desired portion on a plate and heat in microwave.


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