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Posts Tagged ‘Goat Cheese’

Sweet Corn and Poblano Chilaquiles

I’ve lived in Central Texas the last 14 years and never had chilaquiles. I’ve never noticed them on the menu at any of the restaurants we frequent. That was, until some friends asked us to meet them at a new place in town for dinner. Los Chilaquiles Bar & Mexican Grill has 9 flavors of chilaquiles, my favorite being the ultra rich De Rajas, with poblano pepper and onion.

To satisfy my new obsession with these chilaquiles (and poblano peppers), I make a quick version at home combining sweet corn and roasted pobalno pepper strips.

I sometimes make a batch of the corn and poblano pepper mixture (like I did earlier this week) and keep it in the refrigerator so all I have to do is crisp a couple tortillas and warm the corn and poblano mixture to spoon over (like I did this morning) for a quick breakfast. Or lunch. Or dinner. Because I could eat this any time of day.

CHILAQUILES WITH SWEET CORN AND POBLANO PEPPERS
Downloadable PDF of Chilaquiles with Sweet Corn and Pobalno Peppers

  • In a medium, deep skillet over medium heat combine:
    • 11 ounces sweet corn (drained, if using canned)
    • 7.5 ounces roasted poblano pepper strips (drained, if using canned)
    • I use canned of each since I make this all the time, making it faster to throw together, but you can use fresh corn and roast fresh poblano peppers as well
  • Once heated through, add:
    • 1/4 cup or so of cream
    • I use soy cream, and add just enough to cover the bottom of the pan
  • Once cream is added and heated through, add:
    • 1/4 – 1/2 cup cheese
    • Use any cheese you like: cojita, Monterey Jack; my favorite for this is fresh goat cheese
    • Add 1/4 cup first and stir, melting the cheese into the cream
    • If the dish isn’t creamy enough for your liking yet, melt in more cheese
  • Reduce heat to low and keep warm
  • In another medium deep skillet (I use an iron skillet), warm just enough oil to coat the bottom of the pan
  • Once oil is hot, add:
    • Corn tortillas
  • Cook tortillas just a minute or two per side, until lightly crisped
    • For one individual serving, I usually heat 1 – 3 tortillas, depending on how hungry I am
  • Once the tortillas are lightly crisped, cut them into strips, then cut the strips into smaller pieces
  • Spoon corn and poblano mixture on top, sprinkling more cheese on top if desired

Chilaquiles

This was the perfect breakfast to tide me over after my morning workout of sun salutations and a run, before heading out to volunteer a couple of hours at the Cedar Park Farms to Market. I had a lot of fun meeting new people and helping out at the farmers market! It was nice to get out of the house and have a chance to socialize. I miss that part of going to work at the university every day.

Now, it’s time to wash off the sunscreen and bug spray and settle into my kitchen to make peppermint frozen yogurt . . . which I hope turns out because it sounds so refreshing after spending the first half of my day outside. It’s hot out there! Have a great weekend!

Sweet Corn and Poblano Chilaquiles

Downloadable PDF of Chilaquiles with Sweet Corn and Pobalno Peppers

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Egg on Corn Tortilla

I used to jog 3 miles a day, 6 days a week. It was my time of the early morning to be with only my thoughts and the road that lay ahead. I would listen to the birds, marvel at the trees, and let my mind wander. I developed a multitude of short story ideas and one epic novel broken into segments for a series on those morning runs, and occasionally envisioned images to paint on canvas. My time to be creative, tucking away my written and painted creations into my mind to be explored later with pen and paintbrush.

I was in grad school, where I lived off of 3 – 4 hour naps spaced throughout any time allowed during any given day. I was going to school full time, working as a teacher’s assistant, working retail, and fulfilling my required internship. It was all a balancing act. I didn’t go to grad school for my major topic of study. It wasn’t my passion; I hadn’t yet figured out what my passion was. I went because I was already accepted into the program years before and I needed to refresh my writing skills – and get out of retail. It was the perfect program for all of that, though I still need to practice more to improve my writing skills (and dare I say, read more?).

Back then, those 5:00 a.m. jogs saved my sanity.

In early to mid August of 2006, I stepped into a room with three professors for my comprehensive exam. Twenty minutes after completing the exam (successfully), I stepped out of the building I’d spent the grueling previous year and a half, and walked up the hill to a bigger building on campus where an interview awaited me. And by the end of that day, I had both graduated with my master’s degree in public history and been hired at the place that would become my home for the next nearly five years. And just a few short weeks after that, I met the man who would become my husband. The man who lived 60 miles north of where I worked. The man who came with a crazy chocolate lab, two needy cats, two sweet, adorable little girls, a house, and a very large family of brothers, sisters, nieces, and nephews.

The morning runs stopped. I no longer had any time left to let my feet roam or my mind wander to create stories or paintings. My canvases, paints, and even my easel are long gone. My time was replaced trying desperately to catch up on sleep after working and taking care of a suddenly-created family. My body changed – I wasn’t as fit anymore. My stress level increased – I was always busy. My personal happiness was missing – though I was happy with my family. I wasn’t happy with myself. My creative side was missing. I wasn’t running.

There’ve been spurts of running here and there. Nothing consistent.

With my life suddenly now not as hectic, I’ve started running again. Three days last week. Three days this week. My mind isn’t wandering or creating yet. It’s still crammed full of to-do lists. But today, I saw a brief glimpse of that inner peace running used to bring me.

I’ve been running to get back into shape. Instead, I should be running to find peace and quiet; running to find my most cherished part of myself again. That part that loves to paint even if I’m terrible at it. That part that has a new story idea or sudden paragraph in my head triggered by the most random of moments.

Until that part is fully back, I’ll keep running. And eating breakfast.

Egg on Corn Tortilla

A recent favorite: a corn tortilla crisped in a skillet, topped with two thin slices of roasted turkey crisped in a skillet, then an egg over easy and a sprinkle of ground black pepper and fresh goat cheese.

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Apple and Goat Cheese Toast

After a busy few days working back-to-back events, a lazy Friday morning was in order. So, to go with a lazy morning, I had an easy, lazy, but decadent breakfast to celebrate the end to yet another successful event season.

Sliced Apple

APPLE AND GOAT CHEESE TOAST

  • Slice one Gala apple (my favorite! or use your favorite)
  • Toast one slice of Ezekiel low sodium 4:9 bread (another of my favorites; use your fave!)
  • Sprinkle a few goat cheese crumbles on the warm toast.
  • Top with 1/4 of the apple slices, pressing them into the soft cheese.
  • Top with another sprinkle of goat cheese crumbles.
  • Microwave for 10 seconds, until goat cheese is warm.
  • Drizzle with wildflower honey.
  • Eat with additional apple slices on the side.

Yum!

Apple and Goat Cheese Toast

Now, I’m waiting for hubby to finish working so we can go on our lunch date ;-) …wait…he just came downstairs. The on-call page was from his VP. Looks like I’ll be picking up take-out and bringing it home for an at-home lunch date! I love having a hubby who works from home.

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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