Stella Beer Cheese Soup

The last time my husband was home I tried to make him beer cheese soup. It was a disaster! I had to toss the entire thing out. My issue was with making the roux for the soup. I do not know what I did wrong, but the soup ended up with a texture of soaked newspaper. Anyway, this evening I found myself, yet again, with an almost empty fridge. I had: 1 Stella Artois® beer, 2 spicy, smoked-type sausages, veggies, and in my cupboard a can of Campbell's Cheddar Cheese Soup. Can you tell where I'm going with this? Not only did these ingredients inspire me to try to make beer cheese soup again, but also the fact that I named the recipe after my baby girl, Stella.

INGREDIENTS (serves maybe 4 people)

• 1 celery stalk, small dice
• 1 carrot, peeled and cut into small dice
• 1/2 cup diced onion
• 1 sprig of thyme
• 1 garlic clove, finely chopped
• 1 tablespoon butter
• 2 smoked-sausages (your favorite kind), diced
• 1 bottle of Stella Artois® beer
• 1 (10 oz) can of Campbell's Cheddar Cheese Soup
• 1/2 cup low-sodium beef broth or chicken stock or water (optional)
• Salt and pepper

DIRECTIONS 

In a medium stock pan melt the butter. Add the celery, carrot, onion and thyme sprig and a pinch of kosher salt and sweat over medium-high heat until vegetables are slightly tender, about 8 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the diced sausage and mix to combine and to heat through.

Next, add half of the beer and slightly raise the heat. Bring to a boil and let boil for 2 minutes. Add the canned cheese soup and mix to combine. Bring to a simmer and add the rest of the beer. Bring to a boil again then, if soup thickness is to your liking, just keep it on very low for another 5 minutes. But if you want your soup a little more thinner, add the 1/2 cup of beef broth. Bring to a boil again, then simmer on low for 5 minutes.

Serve with cheese crostini and a cold, home-brewed Stella beer (if you can find one) or a Stella Artois®.

Pasta Cacio e Pepe

This is what you eat when you haven't shopped in three weeks, you have a baby that doesn't take naps and your paid maternity leave has ended. Cacio e pepe simply means cheese and pepper in Italian. I used egg noodles because that's what I had in my pantry, but spaghetti or even capellini will work with this recipe. Don't forget to reserve some of the pasta cooking water to make a sauce for the pasta. Manga!

INGREDIENTS (serves 4)

• 1 pound spaghetti
• 3 tablespoons butter, cut into small pieces
• extra virgin olive oil
• 2 teaspoons coarse black pepper
• 1 cup grated Pecorino Romano cheese, 3 rounded handfuls
• 2 tablespoons of chopped parsley, optional

DIRECTIONS

Bring a large pot of water to a boil for the pasta and salt it. Add the pasta and cook to al dente. Make sure to save some of the cooking water (about 1/4 cup) for the sauce right before you drain the pasta.

Place a large skillet over low heat with the butter, 1 tablespoon of the olive oil, and pepper. Let it hang out until the pasta is done.

When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture. Drain the pasta and toss it in the pan with the sauce. Turn off the heat. Add the cheese in small handfuls, then toss the pasta with tongs, until all the cheese is incorporated into the creamy sauce. Add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzzle with 2 tablespoons of extra virgin olive oil and sprinkle a little chopped parsley, if desired.

Maniladas with White Cheese Sauce and Tomatillo Sauce

I gave birth to my baby girl, Stella, on October 1, 2009. As you can imagine, I have had no time to cook nor have I had the urge to cook as my husband and I have been taking care of this little creature. But finally last week I decided to make something from scratch, and although there's a lot of steps to this dish, it goes by really fast. The cheese sauce is actually my favorite and you can use it as a sauce for almost anything, including lasagna and macaroni. I saw (and got) this recipe from the "Cooking for Real" show on the Food Network. It's an unusual take on enchiladas + manicotti, but the combination works and the tomatillo sauce really makes a difference, so go ahead and give it a try!

INGREDIENTS (serves 4 to 6)

• 1 (8-ounce) package manicotti shells
• 2 tablespoons olive oil
• 1 Vidalia onion, chopped
• 2 cloves garlic, minced
• 1 rotisserie chicken, shredded
• Salt and freshly ground black pepper
• 4 Roma tomatoes, seeded and diced
• 3 tablespoons chopped cilantro leaves
• 1/2 cup sour cream

For the Tomatillo sauce:

• 1 pound tomatillos, quartered
• 1 small red onion, quartered
• 1 jalapeno, halved
• 2 garlic cloves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For the cheese sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups heavy cream, room temperature
• 2 cups grated fontina cheese
• 1/4 teaspoon grated nutmeg
• Salt

DIRECTIONS

Preheat oven to 400 degrees F.

Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.

In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside. To make the Tomatillo Sauce: Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.

To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.

To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

Ham and Brie Sandwich

When I first found out that I wasn't supposed to eat things such as raw fish in sushi, or cold cuts, and certain cheeses such as feta, queso fresco and brie because of the minuscule risk that they may give me listeriosis, well I almost died. Isn't it enough that I couldn't drink for 9 months? I wasn't sure if I was going to make it, but so far so good. It's been 29 weeks and I have been able to deny myself all that food that I love...but I had an insatiable craving for brie the other day. I couldn't stop thinking of the brie sandwich my husband and I shared in Paris almost 3 years ago. But how could I recreate a similar sandwich without potentially contaminating my fetus with listeria? I mean, don't pregnant women in France eat brie? But, to be safe I created this sandwich. It was delicious and it certainly satisfied my craving.

INGREDIENTS (makes 1 sandwich)

• A demi French baguette
• Brie
• Thin sliced deli ham
• Dijon mustard
• Mayo

DIRECTIONS

Preheat oven to 350 degrees.

Slice the baguette lengthwise and smear a little mayo on one side and Dijon on the other. Place slices of brie on one slice of bread and top with several slices of the thin sliced ham. Bake the sandwich, open faced, for 5 to 7 minutes, or until brie begins to get melty. Then top the sandwich and squish it a little and bake another 4 to 5 minutes.

Remove from oven and slightly cool before eating with faux red wine, a.k.a. grape juice.

Cheese Pupusas

Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador and I personally love them because I enjoy the corn flavor of the masa dough. If you ever have any leftover refried beans, you can use that to stuff pupusas. At my local Salvadorian restaurant they serve pupusas with a curtido, which is a pickled cole-slaw, and salsa roja. However, you can top it with your favorite salsa and even some crema fresca.

INGREDIENTS (makes 5 to 6 pupusas)

• 2 cups Masa harina
• 1 cup warm water
• 1 cup grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination of any of these cheeses

DIRECTIONS

1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 10 minutes.
2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
3. Press an indentation in each ball with your thumb. Put about 1 tablespoon of cheese filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
4. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
5. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.

Mac n' Cheese

In Chef Melissa Mayer's cooking class that I attended last week, she briefly talked about the competition she was in with the Food Network. I believe it was call "Food Network Challenge: Mac and Cheese." She didn't win, but she told us the experience was quite incredible and all the chef's were very competitive. I guess you have to be if you want to win the grand prize of $10,000.

I was inspired by the chef to try to make mac and cheese again, but I went for a more traditional one this time (no goat cheese on this one). I got the idea of adding the spinach from Lindsey, my sister in law, because she makes a delish baked ziti that she puts fresh spinach in. This mac and cheese is definitely more of a grown-up dish, and that nutmeg gives it a great, yet subtle flavor in the background. You don't have to add the spinach like I did if you want your kids to eat it!

INGREDIENTS

• 2 ½ c (9 ounces) macaroni pasta (I used short penne riggate)
• 2 ½ c whole milk
• half of a small shallot, peeled
• 1 bay leaf
• 10 whole black peppercorns
• 4 T unsalted butter
• ¼ c all-purpose flour
• Salt and freshly ground black pepper
• 8 oz sharp cheddar cheese, grated (about 2 ½ cups)
• 3 oz fontina cheese, grated (about 1 cup)--I used mozzarella
• 3 oz Gruyère cheese, grated (about 1 cup)
• 1/4 tsp. fresh nutmeg
• ½ c fresh bread crumbs

DIRECTIONS

1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.
2. Bring a large pot of salted water to a boil. Stir in the pasta and boil until it is about half-cooked, tender on the surface with a distinct bite still in the center, about 5 minutes. Drain well, rinse with cold water and set aside, tossing from time to time as it cools to avoid sticking.
3. Put the milk in a small saucepan with the half shallot, bay leaf and peppercorns. Bring just to a low boil over medium heat, then take the pan from the heat and let sit to infuse for 10 to 15 minutes.
4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it foams up and has a very slight toasty smell (it should not brown), 1 to 2 minutes.
5. Strain the warm milk into the pan and whisk to blend. Continue to cook the sauce, whisking often, until it thickens, about 5 minutes. Turn off the heat and gradually whisk in the cheeses until fully melted.
6. Season the sauce to taste with salt and pepper, add the nutmeg, then add the pasta and stir to fully coat all the pasta with the cheese sauce (you can add fresh spinach or other veggies at this point).
7. Pour the mixture into the prepared dish and sprinkle the bread crumbs evenly over.
8. Set the dish on the oven rack and lay a piece of foil on the rack below to catch any drips. Bake until the macaroni and cheese is bubbling hot and the top is nicely browned, about 40 minutes. Let sit for about 15 minutes before serving.

Chicken with Asparagus and Roasted Red Peppers

When my brother-in-law was here, he bought chicken and asparagus for us to cook. I kind of had to find a recipe to use these two ingredients. I was thinking chicken rolled up with asparagus, or even a chicken-asparagus pasta, but I found the following recipe to be quite good, specially for those of us watching our weight and/or for people who want more protein in their diet. You can serve this dish with a side of brown or white rice, or even couscous. Or you can cut up the chicken into bite-sized pieces and serve it over penne pasta.

INGREDIENTS (serves 4)

• 1/2 cup chicken broth
• 1 pound boned and skinned chicken breast halves
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 clove garlic, minced
• 1/2 cup chopped roma (plum) tomatoes
• 1 teaspoon balsamic vinegar, or to taste
• 1/2 cup shredded mozzarella cheese

DIRECTIONS

1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
3. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Sopa de Queso (Mexican Cheese Soup)

Not all cheese soups are the same. This cheese soup doesn't have the creamy nacho cheese-like consistancy, and it's actually quite interesting because the cheese you use doesn't really melt all the way, so you actually get real chunks of cheese with this soup. I used Juustoleipa cheese, which is a Finnish cheese I bought in Minnesota, but I recommend Cotija cheese. Since both these cheeses are salty, you don't need to add salt to the soup. Also, you can take some shortcuts, for example you can use canned mild diced green chiles instead of charring them like I did. And you can use chicken stock instead of chicken boullion and the water. But, this is the way my mom taught me how to make it and it's really good, especially on a cold Sunday evening and you're coming down with something. If you accompany this soup with a nice, super strong hot toddy, you will definitely be cured!

INGREDIENTS (serves 2)

• 2 large Anaheim chiles
• 1 large potato, peeled and cut into a dice
• 2 Tablespoons chopped onion
• 1/2 cube chicken bouillon, preferably Knorr
• 1 clove garlic, peeled
• Water
• 1 large tomato, diced
• A few sprigs of fresh cilantro
• 4 ounces Cotija Cheese or Juustoleipa cheese, cut into bite-sized cubes

DIRECTIONS

Roast the Aneheims over a flame or under the broiler, until skins are charred. Place in a plastic bag, or container and let it steam for 10 minutes. Peel off charred skin; remove seeds and ribs and chop into a small dice. Set aside.

In a medium stock pan add 1 teaspoon olive oil and add onions. Saute on medium-high for one minute. Add the diced potato and saute another minute. Add the chicken boullion and the garlic and 4 cups cold water. Bring to a boil then lower heat and simmer for 10 minutes.

Add the diced tomato, diced green chiles and continue simmering until potatoes are tender, about 5 to 8 more minutes, but not falling apart. Add the cheese and cilantro and cook another 5 minutes; remove soup from heat. Just before serving, remove the garlic and serve soup with warm corn tortillas. Ummmm....

Easy Chilaquiles con Queso

Chilaquiles are fried tortillas with a tangy tomato sauce and smothered in cheese. In our family, we like to eat chilaquiles with eggs and a side or refried beans.

There are many chilaquiles recipes out there. Some suggest you make your own tomato sauce, while others tell you to bake the chilaquiles. Truthfully, we've never baked our chilaquiles and we always use canned tomato sauce. El Pato tomato sauce is good, but you can also use Las Palmas red enchilada sauce. Now, if you're really, really tired and don't want to bother with the frying of the tortillas, go to your local carniceria or ethnic grocery store and buy good homemade tortilla chips and use those instead (then there's no need to fry!). These are just little tricks I learned from my mom.

INGREDIENTS (serves 4)

• 8 corn tortillas, stale and torn in pieces
• 1/3 cup olive oil
• 1 can (7-3/4 oz.) El Pato tomato sauce (yellow can with duck, can use more if needed)
• 1/2 cup grated Monterrey Jack cheese
• 1/2 red onion, sliced thin
• 1/4 cup cilantro, chopped
• salt

DIRECTIONS

Heat olive oil in large skillet. Oil is ready when small piece of tortilla thrown in bubbles. Fry tortillas in batches, until crisp and golden. Remove and drain on paper towels. Drain oil, reserving enough to leave a nice residue in pan.

Add tomato sauce to pan and stir over medium heat until warm. Add tortillas and stir together until warm. Add salt to your liking. Top with cheese. Take off heat. Once cheese melts, add onions, then top with cilantro. Serve with eggs, refried beans, or with breakfast potatoes.

Watermelon Tapas with Pomegranate Vinaigrette

I got the vinaigrette recipe from the Urban Solace restaurant here in San Diego, but the tapa was totally my concoction. It's basically a take on Jose Andre's take on Ferran Adrià's tomato and watermelon skewers. Since I didn't have the patience to dissect the tomatoes and make "fillets" as it's required for his recipe, I took a short cut and created this tapa instead.

INGREDIENTS

• 10 cherry tomatoes cut in half
• Seedless watermelon, cut into 2" cubes (about 20)
• 1/4" thick cubes of queso panela
• toothpicks
• Pomegranate vinaigrette (recipe below)

DIRECTIONS

Skewer together 1 piece each of watermelon, tomato and cheese with a toothpick and arrange in a platter. Drizzle the pomegranate vinaigrette over the tapas. Serve with some vinaigrette on the side. You can also use the vinaigrette in any salad and it also tastes great in the gorgonzola, pear and pecan salad.

Pomegranate Vinaigrette

• 1 Tbs minced shallots
• 1 Tbs Dijon mustard
• 2 Tbs Sherry Vinegar
• 2 Tbs lemon juice (fresh squeezed)
• 2 Tbs lime juice (fresh squeezed)
• 1 Tbs honey
• 2 Tbs pomegranate molasses (available at specialty stores or middle eastern markets)
• 1 tsp ground coriander seed
• 1 tsp kosher or sea salt
• 1 pinch fresh ground black pepper
• 1 cup canola oil

DIRECTIONS

Place all ingredients except oil in a blender and puree. Slowly add the oil to make a smooth vinaigrette. Great on salads, chicken, grilled lamb or as a dipping sauce for a great summer veggie platter.

Gorgonzola, Pecan and Pear Salad

This may not be the best salad ever, but it's darn close! This salad is like a good movie: it's got drama (the gorgonzola cheese), it's a tear-jerker (the red onions), it's got action (the caramelized pecans) and, of course, it's got laughter (the dried cranberries). I highly suggest you buy all the ingredients at Henry's Marketplace (or at a Whole Foods or co-op grocery) because it's cheaper to buy the pecans and dried cranberries in bulk there. Also, I assume that in any normal household this salad would feed 6 people, but in my world, we ate the entire thing up between 4 people. Go figure!

INGREDIENTS

• 1 bag of Spring Mix salad mix
• 3 oz. crumbled gorgonzola cheese (or more, depending on your taste)
• 6 to 8 thin red onion slices
• 1 Anjou or Bosc pear
• A good handful of dried cranberries (about 1/4 cup)
• 1/2 cup of whole pecan
• 1 tablespoon packed brown sugar
• 1 tablespoon butter
• Bottle of Henry's Raspberry vinaigrette or your favorite raspberry vinaigrette

DIRECTIONS

In a large salad bowl, add the entire bag of spring mix. Place rings of red onion over the salad, then sprinkle the gorgonzola cheese over it. Cut the pear in slices, lengthwise, and add to salad, then add the cranberries on top of that. Set aside.

In a small non-stick skillet, add the pecans and heat on low. Keep toasting pecans on low for about 5 to 7 minutes. Raise heat to medium and add the brown sugar and butter to pecans. Let it all melt and keep toasting and cooking until all sugar is melted, about 5 more minutes. Remove from heat and let it cool slightly, then add the pecans over the entire salad and serve with the vinaigrette on the side.

Mushroom Quiche

I wanted to make Thomas Keller's Over-the-Top Mushroom Quiche but it was just too much for one person. It had almost two pounds of mushrooms! Instead, I made a simple, yet very delicious mushroom quiche (and I added a few leftover zucchini pieces I had). I used a frozen pastry shell instead of making my own crust, but that was just for a time saver. If you're not a mushroom lover, you can use other veggies such as cut up pieces of sauteed broccoli, or sauteed spinach, or even roasted asparagus pieces. Try a French Rose with this quiche.

INGREDIENTS (serves 6 - 8 people)

• One 9" frozen pie shell **
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 pound baby bella mushrooms, sliced
• 1 zucchini, sliced (OPTIONAL)
• Salt and freshly ground pepper
• 1/2 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• Pinch nutmeg
• 1 cup Gruyère cheese, grated
• 1/4 cup good Parmesan cheese, grated

DIRECTIONS

1. Pre-heat oven to 350°F.
2. Line pie shell with parchment paper, wax paper, or aluminum foil. Place baking weights, or rice or uncooked beans on top of pastry. Blind bake the pie shell for 10 minutes. Let cool and remove the rice or beans afterwards.
3. In a large skillet add the olive oil and heat to medium-high. Add the onion and cook for one minute. Add the mushrooms and season with salt and pepper.
4. Keep cooking for another 8 minutes until mushrooms are a dark golden color.
5. Add the zucchini, if using, and cook another 2 minutes. Remove from heat.
6. Spread half of Gruyère cheese at bottom of pastry shell. Add the mushroom mixture on top and top with remaining Gruyère cheese.
7. In a bowl, beat together eggs, milk, cream, nutmeg and season with a bit more salt and pepper. Pour egg mixture carefully over ingredients in pastry shell.
8. Top with remaining Parmesan cheese.
9. Bake at 350°F for 35-40 minutes or until set. Serve hot or cold.

** Side note: I forgot to blind bake my pastry shell; the quiche still came out good, but the bottom of crust was just a tiny bit soggy.

Creamy Goat Cheese Pasta with Grilled Asparagus

It's late May and it's so hot. Why? It's supposed to be gray and slightly cool. Where is May gray, Mr. Weatherman?

I can't write. My fingers are overheating. I can't cook. My kitchen is 85 degrees...AND I HAVE TWO FANS AT FULL BLAST.

Must find shade.

My chanclas are hating the hot pavement. What am I going to eat?

INGREDIENTS (serves 4)

• 2 bunches asparagus (2 pounds total), tough ends removed
• 2 tablespoons olive oil
• 3 tablespoons butter, cut into small pieces
• 12 ounces cavatappi or other short pasta
• 1 small log soft goat cheese (5 ounces), crumbled
• 2 to 3 tablespoons snipped fresh chives, for garnish (optional)

DIRECTIONS

Preheat your outdoor grill to high.

Bring a large pot of water to a boil for pasta--if you have a fancy grill with a burner, then you can do the whole thing outside.

Place asparagus on a plate and toss with 2 tablespoons olive oil and season with salt and pepper to taste. Place asparagus on grill over high heat turning each spear occasionally for 3-4 minutes, or to desired tenderness (asparagus should begin to brown in spots); cut into 2-inch lengths.

While asparagus is grillin', generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Recipe adapted and modified from Everyday Food.

Chiles Rellenos

Happy Cinco de Mayo, everyone! I hope you all had a great weekend. I spent my weekend in Mexico. I first attended my cousins quinceañera on Saturday; and I went to Puerto Nuevo with my entire family to eat some delicious spiny lobster on Sunday.

So, I probaby don't have to tell you that Cinco de Mayo is a national holiday in Mexico. It commemorates the victory of Mexican forces led by General Ignacio Zaragoza over the French occupational forces in the Battle of Puebla on May 5, 1862. History lesson over, now go make these chile rellenos. Once you have everything assembled, the cooking is fast, but the entire process will take you 45 to 60 minutes. Salud!

INGREDIENTS

• 6 Poblano chiles or Anaheim
• 1/2 pound Monterey Jack cheese, thinly sliced
• 1/4 cup flour + 1 tablespoon
• 1 tsp. salt
• 6 eggs, separated
• 2 cups salsita roja (recipe below)
• 1 cup vegetable oil

DIRECTIONS

1. Preheat your oven to broil.
2. Rinse the chiles. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. Watch and listen closely. When the skins start to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder or tongs so you don't burn your hands!
3. When both sides are fairly evenly charred, remove them from the oven.
4. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam. After a few minutes, check them. Once the skin comes off easily, peel each chile.
5. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem and remove seeds and ribs.
6. Insert the cheese through the slit in the chili. Put in a good amount but don’t stuff it tightly as it expands when it melts. Seal the slit in the chili with thin wooden toothpicks.
7. Dredge the stuffed chiles in 1/4 cup flour and set aside.
8. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
9. Beat the egg yolks with one tablespoon flour and one teaspoon salt. Fold the yolks into egg whites and combine well.
10. Heat the oil in a large skillet with high sides on medium high.
11. Dip each chile in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
12. Meanwhile, heat the salsa in a medium saucepan. Place one or two rellenos on each plate and pour salsa over them. Serve them immediately and don't forget to serve Sol beer, too!

SALSITA ROJA

INGREDIENTS

• 2 large tomatoes
• A quarter of a large onion, peeled
• 2 garlic cloves
• 1/4 tsp. salt
• 1/8 tsp. pepper
• A handful of cilantro, lightly chopped

DIRECTIONS

In a medium sauce pan add the tomatoes, quarter of an onion and garlic cloves. Add enough water to cover. Bring to a boil and simmer for 8 to 10 minutes, or until tomato skins start to break and peel.

Drain, but reserve 1/4 cup of cooking liquid. Peel the skins off the tomatoes.

Place the ingredients in a blender, along with salt, pepper and cilantro. Blend on high for one minute, until you get a sauce. Taste for seasoning. If you want your sauce to be more watery, add a few tablespoons of the reserved water. Serve sauce warm. You can also use this sauce for tostadas or sopes. Can you feel the Mexican love?

Chicken a la Mom

I got this recipe from my mom (and she got it from some other lady), and my mom is the type that likes to use measurements such as "handful" or "a glass full" or "un poquito." So, I kind of played around with the measurements. You can use boneless chicken if you wish, however with the prices of food right now, the bone-in chicken seems to be a lot cheaper at the grocery store. I also realized that in some ways, this is sort of a chicken stroganoff recipe but without sour cream, and it goes excellent with either white rice or egg noodles. Since I totally played around with the measurements, you can probably do the same and perhaps make it better. I'm thinking of leaving out the cream of mushroom soup next time...but we'll see.

INGREDIENTS (Serves 4 Hillarys or 2 Obamas)

• 4 Chicken pieces, such as 2 thighs and 2 breasts, with skin on and bone-in
• Olive oil
• Salt and pepper
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 1 cup sliced Baby Bella or white mushrooms
• Pinch of red pepper flakes
• 1/2 cup low sodium chicken broth or water
• 1 can Campbell's Cream of Mushroom Soup (you can use low-sodium)
• 1 (8 oz.) Philadelphia Cream Cheese, softened
• 1 cup heavy cream
• Two big handfuls of baby spinach

DIRECTIONS

First, clean chicken pieces with cold running water and pat dry. Season with salt and pepper. Set aside.

In a blender, add the cream of mushroom soup and softened cream cheese and a little water. Blend for 1 minute until it reaches a smooth consistency. Set aside.

In a large saute pan, heat 1 tablespoon olive oil on medium high. Add the chicken pieces and sear for 2 to 3 minutes on each side, until they are a nice brown all over. Remove with tongs and set aside. Do not clean pan.

In the same pan, add the onion and saute for 1 minute. Add the mushrooms and saute and additional minute. Add the garlic and red pepper flakes and saute until garlic is fragrant, about 30 seconds. Season with salt and pepper.

Add 1/2 cup chicken broth or water to pan to deglaze and scrape the brown bits from bottom of pan. Add the blended mixture of cream cheese and cream of mushroom soup, then add the heavy cream and stir to combine.

Place the sauteed chicken pieces in sauce and bring to a bubble. Lower to a simmer and cover pan. Let this simmer about 30 to 35 minutes, or until chicken is cooked through. About 10 minutes before serving, add the spinach and let it wilt. Serve over steamed white rice, or with egg noodles.