CHEESY CORN SKILLET DIP
Provided by Marcela Valladolid
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
- Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
CHILE AND CHEESE RICE
Provided by Marcela Valladolid
Time 1h3m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
- Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
- Remove from the oven and serve.
- *Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.
WHITE RICE WITH BASIL AND CORN
Provided by Marcela Valladolid
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the rice, corn and 2 cups water in a medium pot and bring to a boil. Add the butter and salt and swirl in the pan to combine and melt the butter. Decrease the heat to medium low, cover and cook until the rice is almost cooked through, about 10 minutes. Turn off the heat and let sit, covered, for 5 minutes to finish cooking.
- Fluff the rice with a fork, add the basil and stir to combine. Serve immediately.
CORN AND POBLANO LASAGNA
I saw this on The Best Thing I Ever Made show on TV and it looked so good I had to get the recipe! Recipe courtesy Marcela Valladolid who hosts the Mexican Made Easy show. This recipe has some great reviews! If you like it really saucy double the cream sauce(recommended). If poblano peppers are too spicy for you replace them with red or green bell peppers or use Anaheim peppers. Note: super dark green and almost flat poblanos are supposed to have less heat. Not sure if this is true but going to give it a try next time. To cut the fat, I may try using soy milk and adding to a little roux(flour and butter) to thicken it up. One reviewer replaced the cream with vegetable stock. Feel free to add more corn and zucchini or other vegetables to give even more taste and nutrition.
Provided by Sharon123
Categories Corn
Time 1h39m
Yield 6-8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 399.8, Fat 30.3, SaturatedFat 18.8, Cholesterol 96.4, Sodium 336.8, Carbohydrate 20.1, Fiber 2.2, Sugar 7.9, Protein 15.5
WHITE RICE
Found this recipe in a book I was reading and it sounds interesting; don't remember the book. Have not made it yet, but will soon and wanted to make sure I have the recipe saved. Maybe someone else will give it a try also
Provided by Bonnie G #2
Categories White Rice
Time 28m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan over medium heat bring water, oil and coconut milk to a boil.
- Add salt and rice, reduce heat to low and cook covered until water absorbed, about 25 minutes.
Nutrition Facts : Calories 201.2, Fat 3.6, SaturatedFat 0.5, Sodium 297.5, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
ROASTED TOMATILLO SALMON FROM CASA MARCELA
Roasted Tomatillo Salmon from Casa Marcela by Marcela Valladolid. Copyright © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. After shrimp and tuna, salmon is the most-consumed fish in the United States, so I had to give you a good salmon recipe. Even though in traditional Mexican cooking we don't do a lot of roasting (ovens are used for storage, turkey once a year, and flan every once in a while), you'll love this recipe for its simplicity and originality. Tomatillos are usually reserved for salsas, but if you can find them fresh and on the smaller side (they're sweeter when smaller, like Brussels sprouts), they are wonderful roasted on their own. Here they provide a tangy counterpoint to the salmon. As for the salmon, nothing is worse than overcooked fish. In fact, slightly undercooked is much better. You'd be surprised at how quickly it gets cooked through. You just need 20 minutes or so and it comes out perfect and flaky. -- Marcela Valladolid
Provided by Food.com
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the tomatillos and red onion with the olive oil and salt and pepper to taste. Place on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives, and chopped cilantro. Roast for 20 minutes for rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Roast until caramelized, about 15 minutes.
- Serve the tomatillos alongside the salmon fillet and white rice.
- Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.
Nutrition Facts : Calories 384.9, Fat 16.9, SaturatedFat 2.8, Cholesterol 104.6, Sodium 174.3, Carbohydrate 8.9, Fiber 1.8, Sugar 3.8, Protein 47.7
WHITE RICE WITH BASIL AND CORN FROM CASA MARCELA
Text excerpted from CASA MARCELA © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. I could eat an entire bowl of my mom's arroz con elotes. A version of this rice exists probably in every house in Mexico, but it doesn't vary much. I wanted to add a fresh, new element, and with all the beautiful basil in the garden and loving how it combines so beautifully with the sweetness of the corn-well, this is a match made in heaven. This is frequently the version of white rice that is served to soak up the sauces of traditional favorites, such as mole, pork in salsa verde, or tinga. -- Marcela Valladolid
Provided by Food.com
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the water, rice, and corn in a medium pot and bring to a boil. Add the butter and salt and swirl in the pan to combine and melt the butter. Decrease the heat to medium-low, cover, and cook until the rice is almost cooked through, about 10 minutes. Turn off the heat and let sit, covered, for 5 minutes to finish cooking. Fluff the rice with a fork, add the basil, and stir to combine. Serve immediately.
- Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.
Nutrition Facts : Calories 292.5, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1171.9, Carbohydrate 54.2, Fiber 2.6, Sugar 0.1, Protein 5.9
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