I was going to do something rather fun (if necessary) today, but that work-related crisis I told you about yesterday?

Yeah, it’s still here.

I’d do my Charleton Heston impression and fall to my knees while wailing, “Damn them!  Damn them all to Hell!” but it just wouldn’t have the same effect, since I lack a ruin of the Statue of Liberty, to say nothing of a beach.


It occurred to me today in my desperate attempt to find something to blog about that would distract me from the work-related crisis that Cinco de Mayo is just around the corner.  Then it occurred to me that I have a lot of Mexican inspired recipes, because I’m from Texas and am required to love Mexican food.  So, between now and Cinco de Mayo I will post nothing but Mexican and Tex-Mex recipes.  Well, when I post recipes…I won’t post them every day.

You get my drift.  Right?

And we’ll start off with Guacamole.  The recipe I’m giving you is based on the recipe from Diana Kennedy‘s The Cuisines of Mexico, and it is simply delicious – the best guacamole you will ever eat.  If you do not have a molcajete (I do and I love it), blend the base ingredients well in a blender or food processor and mash the avocados roughly into it.  Always serve guacamole immediately once it is made, as Mrs. Kennedy instructs:

“This is such a beautful concoction, pale green flecked with the red of the tomato pieces and the darker green of the [cilantro]…It is so delicate that it is best eaten the moment it is made.  There are many suggestions about keeping it – leaving the pit in, adding  a little lime juice, not adding the salt until last, putting it in an airtight contianer.  They all help a little, but in no time at all that delicate green has aged.”


serves very few in my house

2 tablespoons finely chopped fresh cilantro

1 1/2 tablespoons finely chopped white onion

2 or 3 Serrano chilies, finely chopped (seed beforehand if you don’t like it too spicy)

1 teaspoon salt, or to taste

2 large ripe Haas avocados

1/2 cup finely chopped, unskinned ripe tomatoes


Scant 1/4 cup chopped tomato

2 tablespoons finely chopped white onion

1 1/2 tablespoons roughly chopped fresh cilantro

In a molcajete (or mortar and pestle), crush the cilantro, onion, chilies and salt together and grind to a paste.

Cut the avocados in half, remove the pits and scoop out the flesh with a spoon.  Mash the flesh roughly into the base mixture.  Stir in the chopped tomato.

Sprinkle with the remaining 1/4 cup tomato, onion and cilantro and serve immediately.

Heroin Wings

Chicken WingsI believe I’ve mentioned a time or fifty that I’ve been on just about every diet known to mankind.  I’ve lost quite a bit of weight on quite a few of them, too.  However, I find the older I get, the less effective low-fat diets are.  I have discovered, when I can find it in myself to stick to it, that a reduced carbohydrate diets works really well for me.

My problem seems to be, though, that I love to bake too much.  And I get really sick of the sight of cauliflower after awhile.

The funny thing about it, though, is that when I go on a diet, the kids seem to like what I cook when I’m doing the low-carb thing the best.  That cauliflower I get so sick of?  Jolly and Miss Jacki ask me to make it every time they see me.

Heroin Wings are another favorite, especially of The Young One and Darling Daughter.  I have to say, they are tasty, tasty things…but if you’re a low-fat dieter, you’ll be able to hear your arteries harden just reading the recipe.  Bearing that in mind, they’re perfectly okay once in awhile – even if were to do Atkins (which I wouldn’t – Protein Power is my low-carb diet of choice; I like the science behind it), I wouldn’t eat them on a regular basis.

The Young One has been begging me for some for quite some time, so I made them last night.  Give them a whirl, if you’re so inclined – I usually serve them with just raw vegetables and a little veggie dip.

Oh – the reason they’re called Heroin Wings?  They’re addictive.  They make a great party food or appetizer, too.

Heroin Wings

3 lbs. chicken wings, sectioned

1/2 cup butter, melted

1 1/2 cups grated Parmesan cheese (yes, the stuff in the green can)

2 tablespoons dried parsley

1 tablespoon dried oregano

2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 350° F.   Line a baking pan/cookie sheet with foil or Silpat mat, if you have them (the Silpat are great for this).

Combine the cheese and seasonings in a wide, shallow bowl.  Dip each chicken wing section in the melted butter, roll in the seasoned cheese and place on the baking sheets.

Bake for 1 hour.  Baste with barbecue sauce or buffalo wing sauce the last 15 minutes, if desired.

Printable version (requires Adobe Reader)

Bacon Stuffed Cherry Tomatoes

Stuffed TomatoesFirst off, our very dear friend Twenty Four at Heart has had some rather distressing news.  Please go pay her a visit and lend her your support.

Second, you know you have too much to do at the holidays when you realize that not only is one of your local clients an independent gift and card shop and you didn’t buy your holiday cards from her, but you sent her one purchased at a Hallmark store.


Well, I am finally getting into the mood for all of this and will probably go do the last of our Christmas shopping this afternoon, and actually wrap gifts this evening.  And take pictures of our decorations and post them.  And start my (very belated) cookie and candy making.

Or maybe not.  Who knows?

So, here’s another recipe I’m making for the party this Saturday.  It is quite tasty and if you buy some of that pre-cooked bacon, very simple.  I also used strawberry tomatoes in place of the cherry tomatoes and made half without bacon (subbed chopped green onion) and they were devoured.

Bacon Stuffed Cherry Tomatoes

2 pints cherry tomatoes

3/4 cup mayonnaise

1/2 cup freshly grated Parmesan cheese (not the stuff in the can)

1/8 teaspoon garlic powder, or to taste

1/2 teaspoon dried basil

16 ounces bacon, crisply cooked, drained and crumbled

Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.

Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors.

Souffleed Omelet with Cheese and Herbs

Sunday BrunchWell, here it is Sunday and after a mere 42 hours at home, Beloved was off again to see another client. He’s been home a whopping 4 days in three weeks. Well, at least he’ll be home Tuesday night and then will stay here for a week and a half (his younger daughter is coming to visit for 12 days). Then he’ll be off again.

I had to have him at the airport by 12:15 today, so we didn’t have our usual, leisurely Sunday brunch. However, I did manage to cook and we had a nice meal – just much earlier than usual for a Sunday. Beloved really liked this, and it was really a snap to make. There are all sorts of cheese and herb combinations you can use, as well.

Soufflèed Omelet with Cheese and Herbs

serves 4

4 large eggs, separated

Salt and pepper, to taste

1 to 2 tablespoons of butter

2 tablespoons fresh tarragon, chopped

1/4 cup grated Stilton with Lemon Zest*

Preheat the oven to 375 F.

In a large glass mixing bowl, beat the egg whites until stiff, but not dry. Without cleaning the beaters, beat the egg yolks with the salt and pepper in a small mixing bowl until thick and light. Fold the yolk mixture gently into the whites.

Melt the butter in a 10-inch, ovenproof skillet over medium heat until it begins to foam. Once the foam has subsided, but before the butter begins to brown, pour the egg mixture into the pan, spread evenly and smooth the top. Let it sit for a few seconds, then shake the pan back and forth to discourage sticking. Cover the pan with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for 5 minutes.

Remove the cover and sprinkle the top of the omelet with the tarragon and cheese. Place the skillet in the oven and bake until the top is set, 3 to 5 minutes.

Slide the omelet out onto a warmed plate, cut into fourths and serve immediately.

*You can find Stilton with lemon zest in the gourmet cheese section of most grocery stores. If it is unavailable, add a teaspoon of finely chopped lemon zest to the omelet with the Stilton, or other bleu cheese.

Chiles Stuffed with Scrambled Eggs and Cheese Sauce, and Zucchini Blini

Sunday BrunchI’ve noticed that lots of people have themed posts for certain days of the week, so I thought I’d do a “Sunday Brunch” spotlight sort of thing. Since it’s a regular occurrence at our house and all.

Anyhoo, today I made Poblano peppers stuffed with scrambled eggs and covered with a nice cheese sauce and zucchini pancakes. Oh, and bacon. I’m a tad peeved with myself because I forgot to take pictures but I was too intent on actually eating it. This is good stuff, and neither dish is difficult to make.

Poblano Chiles Stuffed with Scrambled Eggs and Covered with Cheese Sauce

Serves 2

2 medium Poblano chiles, roasted

4 large eggs

1 tablespoon butter

3/4 cup heavy (whipping) cream

3/4 cup packed shredded Chihuahua cheese (Mozzarella can be substituted)

Bring cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to about 1/2 cup, whisking occasionally, about 5 minutes. Season with salt and pepper.

Roast and peel the peppers, leaving the stems intact. Cut a slit down the side of each and remove the veins and seeds.

Melt the butter in a skillet over medium heat until it foams. Whisk the eggs and scramble in the butter until softly set. Spoon into the chiles, plate and cover with cheese sauce. Serve immediately.

Zucchini Blini

2 – 3 medium zucchini

1/2 cup finely chopped red onion

2 eggs, slightly beaten

1/4 cup all purpose flour

1 teaspoon baking powder

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Vegetable oil

Shred the zucchini; place it in a paper towel lined colander and press out as much moisture as you can.

Mix the zucchini with the rest of the ingredients – except the vegetable oil – in a large mixing bowl. Heat a large skillet over high heat until it nearly smokes; add enough vegetable oil to coat the bottom. Drop the zucchini mixture into the hot skillet by heaping spoonfuls, flattening them slightly with the back of the spoon; they should be about 2 1/2 inches in diameter. Fry them until brown, about 3 minutes per side, using care when flipping them. Drain briefly on paper towels, then serve immediately.

Makes 6 – 7 blini.