Rhode Island Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Hola mi amigos, the club is open!
And in honor of Cinco de Mayo next week we're sharing Mexican recipes this week. Any course, the sky's the limit!!
I'm making this short because I literally have 3 minutes in between Tristan's doctor's appointment and mine to post this. Sooooo....ariba!! Let's go. Did I spell ariba right? Is it arriba? Andele!!!
Pam - Mom to Tyler David 10/23/94, Tristan Hal 3/11/06, Melinda Rose 7/22/07
Re: Hola mi amigos, the club is open!
i need to make these for DH sometime
fish tacos
Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalape?o. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Cook the Fish
Heat a nonstick saut? pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
Garnish with lime wedges and cilantro sprigs.
COOKING NOTES
INGREDIENTS
Fish
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category.
TECHNIQUES
Marinated Onions
Once you make this very simple condiment, you will find yourself keeping a container of these onions in your refrigerator to add to all of your dishes.
Don't be alarmed by the amount of vinegar needed to cover the onions completely. Since you will most likely have onions leftover, keep them submerged in the vinegar in a refrigerated airtight container. You can then use the vinegar for your other cooking needs. The onions will keep for several weeks.
ADVANCE PREPARATION
The onions and fish can be made up to a day in advance. When reheating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dry out.
you girls know i love me some cocktails
blackberry poblano margarita
In a cocktail shaker, muddle the blackberries and poblano peppers. Shake with the tequila, Cointreau, and ice. Strain into a martini glass.
Note: If working with fresh blackberries, raspberries, or blueberries, to avoid pulp or seeds in your glass, strain before serving. Blackberries not in season? Use frozen berries.
mexican pizza
Place tomatoes in medium bowl. Add enough boiling water to cover; steep until soft, about 15 minutes. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season to taste with salt and pepper. (Tomatoes can be prepared 1 day ahead. Cover and let stand at room temperature.)
Line baking pan with paper towels. Cook chorizo in large nonstick skillet over medium heat until brown, crumbling with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to prepared baking pan to drain.
Preheat oven to 350?F. Lightly oil baking sheet. Drain tomatoes, reserving vinaigrette. Sprinkle garlic over 2 tortillas. Sprinkle 1/4 of cheese, 1/4 of chorizo, 1/4 of sun-dried tomatoes, 1 teaspoon pine nuts and 1 teaspoon oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1 tablespoon plus 1 teaspoon oil in large skillet over medium heat. Place 1 pizza in skillet and cook until golden brown on bottom, about 4 minutes. Turn pizza, bottom side up, onto prepared baking sheet. Repeat with remaining oil and pizza.
Sprinkle remaining cheese, chorizo and sun-dried tomatoes equally atop pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved vinaigrette over chili rings. Sprinkle remaining 2 teaspoons pine nuts over pizzas. Bake pizzas until bottoms are brown and cheese melts, about 10 minutes. Transfer pizzas to cutting board. Cut each pizza into 12 wedges and serve.
margarita ice pops
saw these on pinterest and had to share
taco stuffed shells
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ? cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
These were my Pillsbury e-mail yesterday and sounded yummy for a cinco de mayo party!
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Mexican Appetizer Cups
INGREDIENTS
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz) diced tomatoes with green chiles, undrained
1 package (8 oz) cream cheese, softened
1 cup sour cream
? teaspoon taco seasoning mix (from 1-oz package)
40 to 45 nacho cheese-flavored tortilla chips
2 cans (12 oz each) Pillsbury? Grands!? Jr. Golden Layers? refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)
DIRECTIONS
Heat oven to 375?F. Spray 30 mini muffin cups cooking spray.
In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
Fill each cup with about 1 tablespoon spinach mixture.
Refrigerate remaining spinach mixture.
Sprinkle filling in each cup with about 1 teaspoon cheese.
Bake 9 to 14 minutes or until edges of biscuits are golden brown.
Cool in pan 5 minutes; remove from pan to cooling rack.
Cool 5 minutes longer.
Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.
*Regular-size muffin cups can be substituted for the mini muffin cups. Press biscuit layer in bottom and 1/2 inch up side of each muffin cup. Fill and bake as directed.
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
Chocoflan
http://www.foodnetwork.com/recipes/marcela-valladolid/chocoflan-recipe/index.html
Ingredients
For the cake:
For the flan:
For garnish:
Directions
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnishwith chopped pecans and serve!
Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with theflan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
So, this isn't a recipe, but it's free and it's fun! We used some things for my mom's fiesta birthday party!
http://www.thetomkatstudio.com/free-printable-files-cinco-de-mayo-fiesta/