This soup is so good it gives me chills on my arm when I think about it. I know, that’s a crazy statement to make…. but it’s true. I think part of the reason it’s so great is because I made crisps to accompany it out of cotija cheese. Instead of eating (more…)
Tag: cotija cheese
This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board. All opinions are my own.
Are you ready to rev up that Bar-B-Q pit and shish kabob for grilling? It’s officially grilling season with Memorial Day around the corner and Father’s day a stones throw away. It’s time to start planning your menus and gathering people around the pit. What do you typically like to grill? My family grills carne asada and anaheim chiles stuffed with queso quesadilla. We love to grill veggies and green onions, if my uncle is around he always wants his share of jalapenos thrown a top the fire-y hot grate. I like to make packets of aluminum foil and fill them with chopped zucchini a little bit of olive oil and cotija cheese…… I call them Bar-B-Q calabasitas. Here’s the serious truth, we can’t have an outdoor cooking session without making Grilled Corn And Queso Fresco Salad. I usually prep the corn in the house then throw it on the barbie, while the maize is grilling I chop up the other ingredients and make a dressing of crema, lime juice, and a little cotija cheese. OMG…. My mouth just watered recounting the details of this recipe back to you. Every time I make the salad (which is when we have a Bar-B-Q) my fiance tells me I need to be making this salad at least once a week. My Mom loves it cuz it’s vegetarian, and I heart it because it’s down right GOOD! I usually make it as a side dish but it could be enjoyed as a meal all on it’s own. Don’t get me wrong, it does taste lickable paired with a slice of chicken or sizzling piece of carne asada as well. But what really makes this salad pop is the queso fresco teamed up with the sweet corn and the tangy crema lime cojita cheese dressing. Delish! Make it for your next Bar-B-Q! Plus it’s so easy to get all the hispanic dairy needed for this recipe. With California being the leading producer of hispanic dairy products all you have to do is look for the Real CA Milk / cheese seals on the labels of your hispanic dairy. These cheeses will give your next meal the authentic touch of latin cuisine and make it taste better then you could have imagined. Enjoy!
Ingredients for Grilled Corn and Queso Fresco Salad:
- 1 – tablespoon of butter (room temperature)
- 4 – corn on the cob
- 5 or 6 – stalks of green onion
- 1 – tablespoon of olive oil
- salt to taste
- 2 – ripe avocados (sliced and cubed)
- 1 – cup chopped tomatoes
- 1 – cup sliced red onion
- 1/2 – cup cilantro leaves
- 5 – radishes (thinly sliced)
- 1 – package queso fresco Ranchero (crumbled in large pieces)
- (optional) 2 – grilled green chiles- diced (serrano, or jalapeno, or anaheim)
Ingredients for Crema Lime Cotija Cheese dressing:
- 3 – tablespoons crema
- 1 1/2 – large limes (juiced, about 4 tablespoons)
- 1 – tablespoon cotija cheese
- Heat up the bar-b-q or grill.
- Smear butter on the corn on the cob. Set to the side.
- Trim edges of green onions off and smear with olive oil. Set to the side.
- Sprinkle both corn and green onions with salt to your liking.
- Place both corn and green onion on bar-b-q and grill for green onion for about 6 minutes.
- Grill the corn for 15 to 20 minutes or until kernels are slightly charred.
- Remove from grill and shave the kernels from the cob with a sharp knife.
- Add shaved corn to a bowl along with avocado, tomato, red onion, cilantro, radishes, queso fresco, (optional) green chiles, and grilled onion to serve on the side. (pictured above)
- Give the ingredients a good mix, and set to the side.
- In a small bowl mix ingredients for dressing with a whisk, then pour over salad and give a final mix.
- Serve with grilled green onion on the side.
Not only is February the month for sweet amor, it’s Potato Lovers Month too. In addition to the many potato dishes that we all know and love (e.g. baked potatoes, hash browns or mashed), let’s celebrate other courses made with delicious Idaho Potatoes too. Let’s not forget Beef and Potato Tacos, Potato and Chorizo Enchiladas, Chile Verde with Potatoes and all the wonderful caldos (soups) made with spuds.
As you may know I like to jump outside of the box or as I say “scribble beyond the lines”, so here is a recipe called Casuelitas. It’s a very unique recipe made of masa and left-over mashed potatoes. For those of you who have never had the enjoyment of sinking your teeth into one…. it taste like a cross between a gordita and a potato croquette…. seriously UNFORGETTABLE. Ever since The Idaho Potato Commission introduced these lovely delights into my life, I’ve been craving them non- stop. This is my homage to Casuelitas …. take a look.
Ingredients for Casuelitas:
- 2 – cups masa flour for tamales
- 2 – teaspoons table salt
- 1 – teaspoon baking soda
- 4 – tablespoons lard
- 1 – cup hot water
- 2 – cups queso quesadilla cheese grated
- 2 – cups mashed Idaho Potatoes
- 1 – teaspoon garlic salt
- 1 – teaspoon chipotle powder
- 3/4 – teaspoon lime salt
- Carnitas (recipe below)
- grated cotija cheese
Ingredients for Carnitas:
- 3 – pounds pork boston butt (boneless)
- 1/2 – tablespoon Mexican oregano
- 1/2 – cup blood orange juice
- 1 – cup orange juice
- 1/2 – cup lime juice
- 1/4 – cup chopped garlic
- 2 – cup canola oil
- 1 – tablespoon chipotle pepper powder
- 1/4 – cup tomato paste
- Trim Pork Shoulder, cut into 2″ cubes
- Combine remaining ingredients – marinate pork (refrigerated) overnight in this mixture.
- Blot pork off – preheat oven to 300ºF
- Roast in a roasting pan with 1 cup of marinade for ½ hour – cover with parchment and then foil, add tomato paste mix well.
- Continue cooking 1 hour to 1 ½ hours until tender
- Cool slightly – then shred with 2 forks
- When all pork is shredded add juices from pan to shredded pork mix, mix well.
- At serving time: lightly brown shredded pork in a little olive oil.
- Season to taste.
Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own.
My english teacher in high school asked the class to write an essay describing what type of animal best describes each of our own personalities. Based on the mere fact that I love cheese, I quickly knew I would be a mouse and could have written an encyclopedia on it.
Since then nothing has changed in the love for cheese department, except now I am familiar with many varieties and at that time I was limited to a few. I bring my cheese love forward when it comes to pizza-making….. and let me tell you, I’ve been to many of the pizza capitals of the world, Chicago, New York, and all over Europe to name a few, and mine (imagine me honking my own BIG OBNOXIOUS HORN here) is SUPER FRICKEN DELICIOUS! I enjoy mixing different types of cheese together and usually the results are FAB-TACULAR!
Ingredients for pizza:
1 – batch of dough, click here for recipe.
8 – tablespoons olive oil
1 1/2 – cups pizza sauce (recipe below)
1 1/2 – cups grated mozzarella cheese
1 – cup grated sharp cheddar cheese
1/4 – cup grated cotija cheese
sliced black olives
An hour and a half prior to making your pizza, rub a baking sheet lightly with olive oil. Then pull dough out of the refrigerator to come to room temperature. You will need to punch down dough and smooth into balls. Then cover with plastic wrap while you wait for dough to come to room temp.
About 45 minutes before ready to bake, place a pizza stone on rack 3/4 of the way down from top of oven. Preheat oven to 500 degrees fahrenheit.
Time to work the dough… Take one of your dough balls and place on a lightly floured surfaced and shape into a disk. Then continue to pull out into the desired size of your pie by draping it over the back of your hands, and continue to rotate dough with the back of your hands in a clockwise motion with the aid of your thumbs.
Then take your lightly olive oiled baking sheet and sprinkle it with cornmeal then place pizza dough directly on top. Continue to go around the edges forming a slightly raised rim with the tips of your fingers by pinching and gathering the dough.
Once the dough is ready. Place a tablespoon of olive oil on the inside of the dough and then spread it around the inside circle avoiding the rim.
Then take 1/3 cup of pizza sauce and spread on inside of dough.
Then top with 1/3 cup mozzarella cheese, 1/4 cup cheddar cheese, and 1 tablespoon of cotija cheese.
Then top with salami, onion, basil and olives.
Then sprinkle a pinch of cheese over the top salami and veggies.
Place in oven for 9 to 11 minutes or until crust is golden! Cook each pizza one at a time.
You could always make a vegetarian option and swap out the salami for fresh sliced tomatoes instead. Its just as delizioso!
Ingredients for pizza sauce:
1 – 8 ounce can tomato sauce
1 – 28 ounce can crushed tomatoes
2 – teaspoons red wine vinegar
1/2 – teaspoon garlic powder
1 – teaspoon dried basil
1/2 – teaspoon oregano
1/4 – teaspoon black pepper
1/2 – teaspoon salt
1/3 – cup water
How to make the pizza sauce: Combine all ingredients in a bowl and mix well. There will be a little left over for those who love extra sauce or for future pizzas. 🙂
PIZZA PIE! PIZZA PIE!
All photos taken by: Mando Lopez and Nicole Presley