So first off, I want to apologize for letting the ball drop with some of my regular posts like Yummy Mondays. I am back on the blogosphere and plan to continue Yummy Mondays. In fact, I have several really good recipes that I've tried throughout the summer that deserve a post. So welcome back to Yummy Mondays!

When we were in Florida we had a cooking competition. Sadly we didn't make it through all the couples. Usually Tony (Brother in law) is the professional cook that cooks every gourmet breakfast and anything else he can help with. He even helped his competition (me) with completing my meal. But fortunately I got to cook my meal that I had been planning for a couple weeks.

It's no surprise that I am obsessed with mexican food! For some reason it's always my GO TO genre of food when I am cooking.

The meal really did turn out amazing and I wanted to share all of the recipes that were used. There are ALOT so you may want to refer back to this when you are needing some yummy mexican recipes. (Sorry the recipes look funny, The transferred over weird and I couldn't figure out how to change it.)

FOR STARTERS....

Jalepeno Bacon Cheddar Bites

1. 8-9 Fresh jalepenos cut in half and seeded
2. 1 package of cheddar cheese
3. 1 block softened cream cheese
4. 1 TB garlic salt
5. 1 TB paprika
6. 1/2 cup chopped pecans
7.1  package of bacon (half piece of bacon for every jalepeno)
Seed and halve all of the jalepenos and set them on a baking sheet. Mix together cream cheese, cheddar cheese, spices and pecans in a bowl and then fill jalepenos with one spoonful of the mixture. Wrap 1/2 piece of bacon around each jalepeno popper. Bake at 400 degrees for about 20 minutes or until bacon is crisp. 
The main event....

For the main part of the meal I did Spiced Fish Tacos, Cilantro Steak Tacos and Fried Fish Tacos. With some YUMMY sides...

Cilantro Steak 
For the Marinade: (can be used on chicken too)
- 1 1/4 Freshly chopped cilantro
- 3/4 cup Extra Virgin Olive Oil
- 5 TB Lime Juice
- 2 1/2 TB ground cumin
- 1 1/4  TB ancho chili powder (Can use regular chili powder too)

Puree all ingredients and add Salt and pepper to taste. Pour 1/2 over meat and marinate for at least 4 hours, grill when ready. Drizzle reserve marinade over cooked meat. 

We used Flank Steak for this meal and it was YUMMO! 



Spiced Fish with Mango Salsa and Southwest Sour Cream Sauce
I've already posted these recipes last summer. Go HERE.


Mexican Grilled Corn



Ingredients

  • 4 ears corn
  • 1/2 cup mayonnaise
  • 1 1/2 cups sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated Parmesan
  • 1 lime, juiced
  • Red chili powder, to taste
  • 2 limes cut into wedges, for garnish

Directions

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaisesour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.


Ultimate Mexi Salad
For the other side we made the GO TO, MEXI salad, Go HERE for this recipe!


For Dessert.... 
This is the BEST dessert I think I've ever made. My family freaked out over how good this was! Please give it a try, you won't be sorry! (Recipe from, Pioneer Woman)


Tres Leche Cake



Ingredients

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • _____
  • FOR THE ICING:
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.





Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.



Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.





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