Tuesday, August 24, 2010
Hey everyone!! Im very excited to show you all parts of the cooking class we had on Saturday 15th. We had a awesome time making delicious Mexican cuisine and the kids did great. I had a big range in age, some of the kids were 9-11, some 12-15. This just goes to show you that anyone at any age can cook with fresh ingredients. Be in mind, kids are talking, laughing, mixers going and everything! Below are two of the sides we created to go with our meal. They are sure to please. Enjoy =]
Cheesy Chicken Empanadas
2-3 Chicken breast,
8oz. Monterey/Colby or Mexican cheese
1 pkg. Pie Crust
3 tbl.Cilantro, finely chopped
Preheat oven to 400 degrees
In a pot over medium heat, add enough water to cover chicken. Sprinkle in cumin, garlic powder, onion powder, oregano (Italian seasoning) salt, pepper.
Boil chicken until cooked through. Remove chicken, shred, Add Cheese, enough enchilada sauce to moisten up the mixture.
Roll out pie dough sheet. Using a measuring cup or circle cookie cutter, cut 12-15 circles.
Fill dough with 1-2 tbl of meat; wet the out sides with water
Fold over, crimp with fork
Bake in oven for 12 to 15 minutes until golden brown
2 Ripe avocados
1/2 Red onion, minced
1-2 Poblanos, charred,peeled, chopped
Small bunch of cilantro, finely chopped
1-2 Limes, juiced
1-2 Roma tomatoes, chopped
splash of hot sauce( chipotle tobasco is my fave)
salt/pepper to taste
Cut avocados in half, removing seed. Scoop out the avocado and place in a bowl.
Using a fork, mash avocados until smooth.
For poblanos, simply char on an open flame on the stove, remove and place in plastic wrap. After a few minutes, peeling will be easy!
Add remaining ingredients, stir, and Enjoy with fresh tortilla chips.
Pineapple Mango Salsa
1 Can crushed pineapple
2 Mangos, chopped
1/2 Purple onion, diced
small Jicama, diced
3 Roma tomatoes, diced
1 Jalapeno, finely chopped
Bunch of cilantro, finely chopped
In a bowl, add all ingredients, Season with salt and pepper.
Hope everyone is enjoying the last days of summer
Keep it Hip and Fresh
at 8:38 AM