Mexican Fruit Sangria
Sangria is a traditional Spanish drink that combines wine with fruit and a little sugar. This Mexican version is a similar fruity concoction but has a higher level of alcohol, which makes it great for pairing with spicy foods. Rioja is a great wine when making sangria, as the wine will be the most prominent flavor.
2 bottles of red wine (recommended: Rioja)
2 cups brandy
1 cup fresh orange juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 apple, cored, and cut into thin wedges
1 pear, cored, and cut into thin wedges
1 (750-ml) bottle club soda, chilled
Brown sugar or granulated sugar (for rim glasses)
Combine the wine, brandy, juice, and fruit in a large container or glass pitcher. Cover and chill completely, 1 to 2 hours or overnight.
Add soda to mixture when ready to serve. Using a little lime juice, give the glasses a nice brown-sugar or granulated sugar rim.
Serve with ice and enjoy!
Mango, Jicama, and Cucumber Salad
A nice change from the standard green salad. This salad has a fresh crunch and spicy kick. This refreshing side dish incorporates chopped mango, jicama, cucumber, freshly squeezed lime juice and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes. A perfect complement to any dish on a sunny day.
2-3 tablespoons lime juice
1/8 teaspoon chile powder
2 yellow small mangos, peeled and cut into ½ inch cubes
2 red/green mangos, peeled and cut into ½ inch cubes
1 medium cucumber, peeled, seeded, and cut into ½ inch cubes
1 medium jicama, peeled and cut into ½ inch cubes dash of cayenne pepper
Salt to taste
In a mixing bowl, combine the mango, jicama, cucumbers, cayenne, lime juice, chile powder, and salt.
Toss well, cover and refrigerate for at least 1 hour before serving.
Chicken Tinga is a tasty and simple way to prepare chicken and worthy of a special occasion. It is perfect for a tostada buffet, where guests can create their own mountain of goodness. Sprinkle this juicy shredded chicken that is delicately marinated in a spicy sauce with your choice of toppings; your guests will crave the smoky flavor that lingers on their palate stemming from the chipotle chiles in adobo sauce. My dear friend Cesi taught me this dish and it delivers big authentic Mexican flavor.
1 large tomato, quartered
4 large tomatoes, chopped
2 onions, quartered
3 onions, chopped
2 garlic cloves, chopped
1 7 ounce can of chipotle peppers in adobo sauce
4 teaspoons of salt, more or less to taste
2 pounds skinless/boneless chicken breast
6 cups of water
1/4 cup of corn oil
Corn Tostadas, freshly made or store bought
Iceberg lettuce, finely sliced (optional)
Avocado, pitted, peeled and sliced
Mexican Cream or Sour Cream
Queso Fresco or Cotija, crumbled
Salsa of your choice (optional)
Radishes, sliced (optional)
In a medium sized pot: place chicken, 6 cups of water, 2 teaspoons of salt, 1 garlic clove, and 2 quarters of an onion. Cover and simmer for about 30 minutes on medium to high heat. Reserve the stock. Allow the chicken to cool and then shred it.
In a blender add the remainder of the quartered onion and 1 tomato, a can of chipotle peppers in adobo sauce, 2 teaspoons of salt and 1 chopped garlic clove, and enough chicken broth to fill the blender half way and blend until smooth.
Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, for about 5 to 6 minutes. Then add chopped tomato and cook for an additional 10 minutes. Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer covered for 10 minutes. Add salt to taste.
In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or till crisp and golden. Drain on paper towels. Keep warm in foil in 250 degrees oven. Store bought tostadas can also be used.
To assemble each tostada, place a warm tortilla on serving plate; spoon on Chicken Tinga, then lettuce (optional), 1 or 2 slices of ripe avocado and crumbed queso fresco and Mexican Cream or sour cream. Drizzle with your favorite homemade salsa to taste.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm