Presley's Pantry

Budin is a fancy name for enchilada casserole, or mexican lasagna.  This  dish is made of green chile dipped corn tortillas, cheese, pepitas, and the vegetables of your choice… stacked in a pyrex and placed in the oven.  It is nothing to look at in the baking dish but your taste buds will beg to differ. One bite in, expect to be delighted.

Ingredients for potato chicken budin:

Green Chile Sauce:

8- Jalapeños

4- Serranos

8- Hueritos (Yellow chiles)

7- Big Tomatillos

5-6 Garlic Cloves

1-teaspoon Lawry’s Seasoning Salt

1 cap full of White Vinegar

a pinch of Oregano

1-teaspoon of Garlic Powder

Black Pepper

How to Prepare the Chile:

In a big pot, boil all the chiles and tomatillos for about 30 minutes or until soft.  Set aside water from boiling chiles you will need it later.  Allow to cool.  Remove stems from all chiles, and as an option deseed chiles for a less spicy blend.  Now in a blender, add chiles, garlic cloves, Lawry’s, vinegar, oregano, garlic powder, black pepper, and 1/2 cup water from boiling chiles.  Do this in batches till all your ingredients are blended.

Budin Ingredients:

24 king size corn tortillas or 32 regular size tortillas

3  1/4 cups of vegetable oil

6 green onion stalks (Chopped)

1/3 of a cup of pepitas (raw pumpkin seeds)

A basket of mushrooms (cleaned and sliced)

1- Brown onion (diced into small pieces)

2 – cups shredded cooked chiken

3 – large Idaho Potatoes (peeled, boiled, and sliced)

1 heaping tablespoon of crushed red chile flakes (the kind you put on pizza)

1/4 of a cup of fresh cilantro leaves (take off the stems)

1- Package of queso fresco (I like the Cacique brand) (crumbled)

2- Cups of cheddar cheese (grated) (I use Tillamook)

2- Cups of Monterey Jack cheese (grated) (I use Tillamook)

How to make and assemble the budin:

Preheat your oven to 375. Get two large frying pans, a pair of tongs, and 1-9×13 inch Pyrex glass baking pan.

Fill one of your frying pans with 3 cups of vegetable oil and heat over a med-high flame.

In the other frying pan, fill with 1/4 cup of vegetable oil over a medium flame and wait till it gets hot, then pour in 3 to 4 cups of your green chile. Let the oil and chile combine then lower your flame very low, so that your chile will simmer.

Now you’re all set to start. Divide your stack of corn tortillas into 4 equal parts.

Dip your corn tortilla into the (Oil) frying pan, and let it fry on each side for 30- 40 seconds.  You don’t want your tortilla to be too hard that it ends up looking like a tostada, but you don’t want it to rip in the layering process either.  What you’re looking for is a tortilla that is slightly hard but still bends.

Then with your tongs… take your fried tortilla and immerse it into the green chile sauce. Then take it out and place it in the pyrex glass pan and start to build your first layer of fried green chile corn tortillas. Once the bottom of your pan is covered in tortillas, it is time for the next level.

Arrange your potatoes in a single layer on top of the tortillas, then continue to layer with cilantro, pepitas, green onion and queso fresco, salt and pepper.

It’s time for another layer of corn tortillas fried and dipped into the green chile.  Think the same concept as layering lasagna.  Once you are done with your new fresh canvas of corn tortillas… Then on this level in a single layer place mushrooms, brown onion, 1/2 amount of shredded chicken, red chile flakes, and 1 cup of cheddar cheese.

Lay down another layer of corn fried dipped in green chile tortillas.

Then layer with other half of chicken, cilantro, and 1 cup of Jack cheese.

This is your last layer of fried dipped in green chile corn tortillas.  Then top with the remaining cheddar and jack cheese.

Place in the oven and let bake for 40-45 minutes!

Serve with Sour cream,avocado slices, and sprinkle with pepitas!

Enjoy!

Anyone who loves their cooking appliances knows KitchenAid takes the stand mixer to a new level.  It’s numero uno, top notch, cadillac supreme, blue ribbon, first class, peachy keen, stellar, boss…. you get what I’m getting at.  IT’S A FINE PIECE OF MACHINERY!

This past Wednesday I found myself among a slew of talented creative bloggers at a event hosted by none other than The White on Rice Couple and KitchenAid.

A.)  I was completely thrilled to be invited, and meet many of my blogging peers that I had never acquainted in person.

B.)  Joy the Baker and Cristina Ferrare gave cooking demonstrations along with their new cookbooks, something I really enjoyed observing.

C.)  I got to play with the new shiny KitchenAid toys!

Here is a pocket-sized photo documentary run down of the day:

KitchenAid citrus juicer attachment working hard to freshly squeeze OJ for tasty mimosas….Starting off the morning bubbly.

Todd and Diane sharing their journey through videos, photographs and their heartfelt storytelling.  There was not a dry eye in the house.  In simple words, they are genuinely caring people and that translates through their work.

The team posing before the kitchen went into full swing.  From L to R: Todd Porter, Joy the Baker, Cristina Ferrare, Diane Cu, Rachel Barbarotta, and Alex Ferrare.

Lunch:

White on Rice Couple made all the food and it was goody-goody yum-drops.  Click here for the Spicy Sriracha White Bean Dip recipe.  I’m waiting for them to post their Chicken salad recipe…. Any day Todd and Diane. 🙂

Then last but not least:  Joy the Baker taught us all how to make marshmallow frosting.  She was very sweet and so were the cupcakes.

Photo of Joy and I taken by: Sara O’ Donnell a.k.a. Average Betty.  All other photos taken by me, Nicole Presley.

Disclosure: This is not a sponsored post. Just a fun event I had the pleasure of attending.

I’m such a sucker for a nice cream sauce, especially when it’s drizzled over shrimp…. OH YEAH!  Tie my hair up, give me a napkin and listen as silence overpowers the room.  Only chewing noises will reach your ears and you will see the face of a happy gal as I relish every last morsel of my plate….. Here’s a recipe you can do the same with.

Ingredients for broccoli cream sauce:

1 –  stick butter

2 – cups red onion (diced)  

3 – cups broccoli head (chopped small)

1 – tablespoon minced garlic

1/4 – cup sauvignon blanc

2 – cups vegetable broth

1 1/2 – cups 1/2 & 1/2

Chop red onion into small cubes, and trim the heads off the broccoli. Then take the broccoli heads and dice really small.  Place to the side.

In a large frying pan over a medium high flame…. Melt your butter, then add onion, broccoli bits, and garlic. Mix well until all butter is absorbed  and continue sauteing for about 10 minutes.

Then add in sauvignon blanc, and let that reduce for about 10 to 15 minutes.

Next pour in the vegetable broth, and continue to reduce for about 20 to 25 minutes or until most liquid is evaporated.

Once it starts to look a bit murky… then add in the 1/2 & 1/2, and lower the flame a little…. let it simmer for about 20 to 25 minutes. That’s it the broccoli sauce is done.

Ingredients for shrimp skewers:

1 – pound shrimp (cleaned and deveined)

1 – tablespoon olive oil

1- teaspoon garlic

1/2 – teaspoon Lawry’s

1/2 – teaspoon black pepper

1/2 – teaspoon basil

1/2 – teaspoon chili flakes

6 to 7 wooden skewers

Mix all ingredients in a bowl. Let marinate for a 20 to 30 minutes. Then string shrimp on skewer…. 5 per skewer.

On a hot grill add shrimp skewers and cook on each side for 5 minutes or until perfectly pinkish.

Then serve on a plate with steamed rice, a wedge of lemon, and a nice serving of broccoli sauce. Your tastebuds will thank you.

What a difference in perspective you gain from seeing where fruit comes from 1st hand. I’ve been to the Farmer’s Markets a million times but still didn’t gather all that goes into the care and growth of the fruits or vegetables.  You sort of take things for granted when it is packaged and sold at your local convenient store or Supermarket.

I was recently invited on an adventure for ‘the citrus lover’ up to Ojai to get a first taste/tour of their exclusive “Pixie Tangerines” (they will be in the markets starting March 10th).  In accepting this invitation I was able to walk the farms where the citrus is grown and learn all types of interesting facts along the way.  Did you know that the tangerines get their color when the temperature drops at night and the weather turns cold????  I didn’t.  Like most Americans  I like seedless fruit and most of the citrus we sampled was seedless including the tangerines.  Nothing prepared me for the exquisite taste of these tangerines…..  I called them “jewels for the mouth” a burst of candied citrus tangy-ness with hints of berries and honey…… the PERFECT specimen.

First stop: Friend’s Orchards … this is a Father daughter team ran by Tony and Emily Thatcher.  In addition to the delicious Pixie tangerines they grow, they also produce some of the BEST tasting ‘W. Murcotts’ I’ve ever known.  Here are some pictures of their orchard.

Next stop: Churchill & Brennis Orchards….. Jim Churchill and Lisa Brennis , a husband and wife duo.  Their orchard has been CCOF- Certified Organic since 2007.  They have many acres of pixie tangerine trees and also produce the cute sweet little “Kishu”, look for it… only in season for a few more weeks.  A little photo diary of our visit.

From L to R: Me, Ericka of Nibbles and Feasts, Dorothy of Shockingly Delicious, Nancy of A Communal Table, and Priscilla of She’s Cookin.

The great news is you don’t need to go all the way to Ojai to get your mitts on these citrus gems, Melissa’s Produce will be bringing them to you.  Keep an eye out for this packaging….. when you see it grab away!

 Photo Credit: Group photo taken by Robert Schueller.  Photo of me by tangerine tree taken by Nancy Buchanan. All other photos taken by Nicole Presley.

Disclosure: This is not a sponsored or compensated post.

Today marks the beginning of Lent…. Ash Wednesday…. Religious or not, for some reason if you are Latino you usually practice the rituals of Lent. Which basically boils down to no meat on Friday’s (with the exception of seafood) from now till Easter and you give up a luxury as a form of penitence. The people I know usually give up candy or alcohol or some type of food.  Last year I gave up sweets…. I’ll never do that again. 🙂 Either way…. Lent also brings out a parade of amazing recipes that make their appearance during this Cuaresma. I cherish this time of year and all the deliciousness it brings.

All photos taken by: Mando Lopez

Ingredients for Shrimp Tater Tacos:

1 – pound raw shrimp (peeled and deveined) (chopped into 1/2 inch bites)

4 – tablespoons salsa for the ages (Click here for recipe)

1 – teaspoon Lawry’s

1/2 – teaspoon black pepper

1/2 – potato (peeled, chopped into 1/2 inch bites, and boiled for 9 minutes)

1 1/2 – cups grated jack cheese

1 – cup grated cheddar cheese

16 – corn tortillas

1/2 – cup chopped onion

16 – cilantro sprigs

In a bowl combine shrimp and salsa. Mix well. Then season with Lawry’s and black pepper. Set to the side.

Warm your tortilla on an open flame just enough to heat. Then get your work station ready.

Start with a corn tortilla, take a small handful of jack cheese and sprinkle on half of tortilla, then add a tablespoon of raw shrimp salsa mixture and spread it out evenly. Top shrimp mixture with a heaping tablespoon of boiled potatoes and a teaspoon of onion. End with a small handful of cheddar cheese and cilantro leaves, then fold to finish. Start working on the next one.

Ready to cook. Get a comal or large non stick pan and place over a medium flame until hot. Then place taco on comal and cook on each side for 5 minutes or until shell of tortilla is crisp and shrimp inside of taco is white with a tint of pink.

Serve hot, and garnish with sour cream and additional salsa.

This recipe makes 16 tacos

Please let me introduce “The Lent Club”,  a group of spectacular food bloggers. Find their recipes for Lent below, and expect to see more of us as the season unfolds!!!

It’s official…. Presley’s Pantry is 1 year old.  It’s growing up so fast. 🙂  Thank you to all the people who have supported me along the way!  I sincerely appreciate it and promise to continue making yummy things to eat. 🙂

Much Love,

Nicole