 I've always been apprehensive about posting Mexican recipes on my blog because I know that I've got followers that probably cringe at my Italian/Southern take on Mexican cuisine.😅🇲🇽 It's not that I don't have access to authentic recipes or the right ingredients - we actually have an amazing Mexican grocery store in my little Georgia town and I've taken a cooking lesson in Mexico!
So why is it that I'm still nervous about sharing my Chilaquiles Verdes recipe? In a nutshell - I have a tendency to cut corners and do things the Amy-way and not necessarily the traditional Mexican way.😅😬 Traditional Chilaquiles Verdes is made from lightly fried corn tortillas covered in a bright and flavorful salsa verde and topped with Cotija cheese, Mexican crema and cilantro. Sounds delicious, right? It really is. And pretty straight forward: fry the tortillas, make the salsa and add toppings.  Instead of just trusting the process though, as soon as I read through this recipe my brain started to devise ways of making Chilaquiles Verdes more efficiently.🤣🙃🤷🏻♀️ I decided that it would be easier if I fried whole tortillas instead of frying individual triangles or better yet, I could just use a bag of tortilla chips and skip the frying altogether. Like I said: cutting corners is where I lose the authenticity. It should be no surprise to anyone that my steps to simplify my Chilaquiles Verdes - backfired.🙃 I tried frying whole tortillas and ended up with a crumbly mess when I tried to cut them. And in case you're curious, if you use bagged tortilla chips for this recipe you end up with soggy nachos. So after my two failed attempts, I finally decided to ignore my inner voice that was shouting at me to do it "my way" and I followed the recipe as it was written. (Thank you Cook's Illustrated) I'm so happy that I did. I guess the reason that traditional Chilaquiles Verdes is so delicious is because it's been made this exact same way for a very long time. 🤣  Chilaquiles Verdes 12 (6 inch) corn tortillas 1 quart canola oil 1 1/4 pounds tomatillos, husks and stems removed 2 serrano chilies, halved and seeded 2 white onion, sliced thin 3/4 cup cilantro 2 cloves garlic 1/2 teaspoon salt 1 cup water 1 teaspoon chicken bouillon 1/2 cup queso fresco, crumbled 3 Tablespoons Mexican crema
 Add chips and salsa to bowl. Toss until coated.  Transfer to platter. Top with queso fresco, crema, 1/4 cup onion and 1/4 cup cilantro.
Ciao!
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 It's been over a month since these two tied the knot and I'm still all in my feelings about it. 👰♂️🤵🏼♂️💍💒
   I think I started praying for my children's spouses while they were still in diapers. Never too soon in my book.😅 I prayed that they would find the person who values, compliments, respects and supports them in every way. That they would build a life with someone that is a beautiful reflection of the love they share and the faith that guides them. I feel profoundly blessed that both of my children have found their person - the one who fills them with love and joy. Their wedding days felt like quietly closing one chapter in the story of their life while they continued on to another - even greater, chapter. It’s the start of their new story that will continue to unfold in ways we can’t yet imagine. Like I said ... I'm still going through all the feelings.😁🥲🥰🤗 
  If you ask me, a “perfect wedding” isn’t really about flawless execution—it’s about creating a day that feels deeply personal, intentional and the combining of two souls. For these two, the whole weekend was magical from beginning to end and the best part was having a front row seat to their beautiful love story.  I can't think of too many things that would have made this Good Friday wedding any more perfect and being able to extend the celebrations to last all weekend was part of the fun. Even after the bride and groom left on their honeymoon, we were able to continue the party with family and friends all around the beautiful town of Savannah. We took fishing trips, river boat cruises, walks through the park, had dinner on River street and even celebrated Easter at a local church in downtown Savannah.⛪️✞ It's rare that I find myself eating holiday meals at a restaurant - not because I'm opposed - my family usually just gathers together to cook holiday meals at home. I actually like to make big fancy meals and I have a habit of inviting more guests than actually fit into my house on holidays.😂 With all that was going on with the wedding this year though, I very much appreciated going out for Easter brunch. Did I come home and make a few of my Easter favorites to enjoy a couple weeks after Easter anyway? Yes. Yes, I did.😂 One of those special recipes that I love to make is Hot Cross Buns. This new and improved hot cross bun recipe features my favorite sourdough starter. I would love for you to give it a try.  Sourdough Hot Cross Buns 120 grams active starter 240 grams whole milk, warmed 90 grams brown sugar 1 large egg zest of one large orange 535 grams bread flour 1 teaspoon salt 1 teaspoon cinnamon 5 Tablespoons butter, soft but firm 3/4 cup raisins Egg Wash 1 large egg water Piping Mixture for the Cross 40 grams flour 50 grams water Orange Glaze 90 grams powdered sugar 20 grams freshly squeezed orange juice
 Bake 30 minutes at 350.   Stir together glaze ingredients and brush over buns.   Ciao!
 The story of this French Strawberry Cake all began with a slightly smug trip to the strawberry farm.🍓 I feel like it's important to let you know that the berries that were used in this cake were not bought - not delivered - not casually tossed into my cart with regret along with my questionable snacks. No—these berries were hand-picked. By me. In a field. Like a person who absolutely deserves to win a baking competition because they're so committed to using only the best ingredients in their cakes.🤣🎂 Armed with a bucket, a pair of rain boots and unrealistic expectations about how many berries 2 people can actually consume in one week, I set out to carefully select only the ripest, reddest, most photogenic berries. Once my buckets were full I headed for home knowing only one thing for certain: these hand picked berries deserved greatness.  Naturally, I wanted to feature my freshly picked berries in a cake worthy of a certain iconic baking tent.👩🏻🍳 A French Strawberry Cake. Elegant and impressive. A classic sponge with a tangy whipped cream filling and of course, loads of fresh strawberries. Did my cake turn out flawless? No. Was it worthy of applause, admiration and at least one dramatic gasp from my husband after his first bite? Absolutely. Full disclosure: this is not the easiest cake to make but you may or may not know - challenging recipes are kind of my thing.🙃 Cook's Illustrated featured a version of this cake in their latest magazine and in my not-so humble opinion - they really hit a home run with this one. I did my best to break down the process into small simple steps but be aware that there are a LOT of them.😬 This cake requires a significant commitment of time (especially if you count the time it takes to pick your own berries, like me) but I promise you - it's worth it. 😋 And any cake that is made with berries that you pick yourself automatically tastes 80% better. That’s just science.😂  French Strawberry Cake Cake 1 cup cake flour 1/2 cup sugar 1 1/4 cups baking powder 1/4 teaspoon salt 3 eggs 1/4 cup water 2 teaspoons vanilla 1/4 teaspoon cream of tartar Topping 2 pounds (7.5 cups) strawberries, hulled 1/2 cup sugar 2 Tablespoons water 1 teaspoon unflavored gelatin 1 Tablespoon lemon juice Filling 2 cups heavy cream 1 1/2 teaspoons unflavored gelatin 2 teaspoons vanilla 2 cups whole milk Greek yogurt 2/3 cups sugar
 Pour mixture over center. Allow to fill evenly.  Refrigerate 2-24 hours. Garnish with extra strawberries.
Ciao!  Where are my fellow summer salad fanatics? 🥗 May is the perfect time to break out some brand new summer salad recipes - am I right?😂😬👙 The definition of a salad isn't always cut and dry. Salads come in all forms: green, chicken, pasta, anti-pasta, potato, jello, ambrosia, pretzel, fruit and I've heard that there's even a candy salad trend on social media right now.🤷🏻♀️🙃😅 I've tried all of the different salad variations (except candy salad🤣) and I like them all. Some are better for lunch and others are best saved for pre-workout carb loading or even a dessert course.😅  In this house we eat all kinds of salads but our dinner salads are almost always oversized, healthy and topped with lean protein. And if they've got some whole grains, fresh veggies or a homemade vinaigrette - that's just a bonus. This Spinach, Scallop and Quinoa salad has it all. A nutrient rich spinach base, a scoop of whole grain quinoa, topped with delicious seared scallops for protein and dotted with sweet fruit and a drizzle of homemade orange vinaigrette. This was a delicious salad and a whole lot more filling and satisfying than I thought it would be.  Spinach, Scallop and Quinoa Salad 6 large sea scallops 1 Tablespoon olive oil 2 cups fresh spinach 1 cup cooked quinoa 1 orange, peeled and sliced 2 Tablespoons red onion, sliced thin 1/2 cup dried cherries Orange Vinaigrette 1 teaspoon orange zest 1/2 orange, peeled and seeds removed 2 Tablespoons cider vinegar 1 Tablespoon sugar 1 Tablespoon Dijon mustard 1/2 Tablespoon onion 3 Tablespoons olive oil pinch of black pepper
 Top with scallops and quinoa.  Drizzle with vinaigrette to serve.
Ciao!  Let’s talk about broccoli salad—the potluck regular that magically appears at every gathering, quietly judging your mac and cheese while wearing a mayonnaise-based outfit.😅 Nobody asked for it or plans for it and yet there it is nestled between the pasta salad and the giant bowl of potato chips. At first glance, broccoli salad feels like it’s trying a little too hard. “Look at me, I’m healthy… but also covered in bacon and cheese.” It’s the culinary equivalent of going to the gym and then immediately rewarding yourself with a donut the size of your head. Balance, right?  But here’s the thing: broccoli salad works. It really does. You’ve got crunchy broccoli that makes you feel like you’re making responsible life choices. Then—bam—sweet cranberries show up like tiny edible plot twists. Toss in some sunflower seeds for crunch, maybe some red onion if you’re feeling bold and socially fearless and suddenly this “healthy” dish is a full-blown party in a bowl. Broccoli salad may not be the flashiest dish at the table. It’s not going to win any beauty contests and it definitely doesn’t photograph as well as avocado toast but it’s reliable, surprisingly tasty and just chaotic enough to keep things interesting.  Skillet Roasted Broccoli Salad 2 pounds broccoli florets, cut into 1 1/2" pieces 1 1/2 teaspoons salt 1 teaspoon pepper 2 Tablespoons canola oil 6 ounces bacon (or turkey bacon) 3/4 cup mayonnaise 2 Tablespoons cider vinegar 2 Tablespoons sugar 1 cup cheddar cheese, shredded 1/2 cup red onion, chopped 1/3 cup craisins 1/4 cup roasted sunflower seeds
 Add broccoli, cheddar, onion, craisins, sunflower seeds and bacon.  Toss and serve.
Ciao! |
