cinco de mayo food

Mother’s Day Recipes From Food Network Moms

In 1908, Anna M. Jarvis campaigned for the creation of an official Mother’s Day to honor her mother and for peace. Anna petitioned the superintendent of her mother’s church.  She got her wish as the first Mother’s Day celebration took place May 10 of that year.  Anna then spent the rest of her life protesting people for celebrating Mother’s Day.  She ridiculed florists for selling flowers and even petitioned the US  Postal Service to remove the words “Mother’s Day” from a stamp that also feature her own mother on it.  Apparently she was just a tad bit crazy.

Marcela ValladolidMother’s Day is just around the corner.  Rather than prodding mom into the cattle car that is the Olive Garden lobby how about actually cooking her something?  After learning about the originator of Mother’s Day the idea of you cooking for your mother shouldn’t seem quite as crazy.

The Moms of the Food Network have put together a few recipes to help you show your mom a little love.  Marcela Valladolid (pictured above with son Fausto), Sandra Lee, Paula Deen, Gina Neeley and Giada De Laurentiis help you to make a it a Mother’s Day to remember:

: Cream Cheese Filled Bisquits

: Recipe courtesy Paula Deen

  • 2 cups biscuit mix (suggested: Bisquick)
  • 3 ounces cream cheese
  • Milk, to moisten
  • Flour
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten.
  3. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough.
  4. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.

Notice this is a Paula Deen recipe without any butter in it.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

: Lazy Sunday Mimosa

: Recipe courtesy The Neely’s

  • 1/2 cup pink sanding sugar
  • 1 (750-ml) bottle brut Champagne
  • 4 tablespoons pineapple juice
  • 4 tablespoons blood orange juice
  • 2 tablespoons orange liqueur (recommended: Grand Marnier)
  1. Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
  2. Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

Preparation time: 5 minute(s)

Number of servings (yield): 2

Culinary tradition: USA (Southern)

: Guac’ with Fresh Baked Tortilla chips

: Recipe courtesy Marcela Valladolid

Guacamole:

  • 4 firm, ripe avocados, halved, pitted, and peeled
  • 1/2 medium white onion, minced (about 4 tablespoons)
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 medium lime, freshly squeezed (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper

Chips:

  • 12 fresh corn tortillas
  • 1/2 cup vegetable oil
  • Kosher salt

To make the guacamole:

  1. In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.

To make the chips:

  1. Preheat oven to 400 degrees F.
  2. Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.)
  3. Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Cook’s Note: Season your chips with chipotle powder and/or garlic salt before baking for extra flavor.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

: Sparkling Cider Mimosa

: Recipe courtesy Sandra Lee

  • 1 (25.4-ounce) bottle sparkling apple cider
  • 1/2 cup orange juice
  • 1 cup cranberry juice
  1. Combine all ingredients in a pitcher and pour into chilled champagne flutes.

Preparation time: 2 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

: Jade’s Mini Pancakes with Blueberries

: Recipe Courtesy of Giada De Laurentiis

Pancakes:

  • 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
  • 3/4 cup water
  • 1 1/2 tablespoons unsalted butter, at room temperature

Topping:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pint blueberries
  1. Preheat a griddle or large skillet over medium heat.
  2. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown.
  3. In a clean bowl, using an electric hand held mixer, beat the heavy whipping cream until thick. Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks.
  4. Top the pancakes with whipped cream and fresh blueberries.

Preparation time: 5 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

 

half-assing it

Cinco de Mayo Recipes: Salsas & Guacamole

My latest appearance on Studio 10 on WALA. Three dishes – one recipe, no cooking and the gorgeous Cherish Lombard. Does it get any better than that?

Check out these Cinco de Mayo recipes: red salsa, pineapple salsa and guacamole.

Cinco de Mayo Recipe: Easiest Ever Chicken Mole Enchiladas

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Easiest Ever Chicken Mole Enchiladas

: Recipe courtesy of Marcela Valladolid

2 chicken breasts 

  • Salt and freshly ground black pepper
  • 1/2 cup olive oil

Mole:

  • 5 dried pasilla chiles or dried anocho chiles, stemmed and seeded
  • 1/2 cup hot water
  • 2 (6-inch) corn tortillas, or a handful regular tortilla chips
  • 2 tablespoons olive oil
  • 1 1/2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 3/4 cups chicken stock
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 5 1/2 ounces Mexican chocolate, chopped, (recommended: Ibarra)
  • Kosher salt and freshly ground black pepper

Enchiladas:

  • 12 corn tortillas, warmed
  • Olive oil, as needed
  • 1/4 cup creme fraiche or sour cream
  • 3/4 cup queso fresco or mild feta
For the chicken breasts:
  1. Preheat the oven to 375 degrees F.
  2. Put the chicken breasts on a baking sheet, season with salt, pepper and olive oil, and bake until cooked through, about 10 to 15 minutes. Remove from the oven and set aside to cool. When cool enough to handle, shred into small 1-inch pieces.

For the Mole:

  1. Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes, then drain and set aside. Grill the 2 corn tortillas in a grill pan until dry, crisp and golden. Tear into pieces and set aside.
  2. In a heavy large saucepan, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Add the minced garlic and cook 2 minutes more. Transfer the onion and garlic mixture, along with the chiles and torn tortillas, to a blender. Add all the remaining mole ingredients (except for the chocolate and chicken) and blend until very smooth. Transfer the sauce to a medium saute pan and bring to boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes. Stir in the chocolate. Season the mole with salt and pepper, to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

To assemble the enchiladas:

  1. Reheat the shredded chicken, if necessary, and keep warm. In a medium saute pan, wide enough to fit the tortilla, over high heat add the oil to reach 1/2-inch up the sides. When the oil is hot, add 1 tortilla at a time, and fry for a few seconds just until soft and heated through. Lift out, let the excess oil drip off, then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and put on a cutting board.
  2. Working quickly, put a little of the warm shredded chicken in the center, being careful not to overfill. Roll the tortilla like a cigar to enclose the filling and transfer to a serving dish, seam side down. (Individual gratin dishes work great to hold the extra mole sauce or if serving family style, a baking dish will work as well.) If necessary, use tongs or a spatula to transfer the filled tortillas. Continue to fill all of the tortillas and arranging them side by side. Pour the remaining, reserved mole sauce over the top, drizzle with a little creme fraiche, sprinkle with queso fresco, and serve.

Cook’s Notes: The pasilla is a Mexican dried chile, also known as “ancho” or “chile negro” in the U.S. It is often used in moles and other Mexican sauces. It also can be sold as a fresh chile in the U.S. – similar to the poblano. They can be found at most supermarkets, Latin specialty markets or online.

Ibarra chocolate is a brand of Mexican chocolate that can be purchased in most national supermarkets. If you cannot find Ibarra or any Mexican chocolate, you can substitute 1-ounce of Mexican chocolate for: 1 (1-ounce) of semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop of almond extract.

Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer’s cheese in the US. Queso fresco can be found in many supermarkets, or can also be substituted with a mild feta cheese.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4 – 6

Culinary tradition: Mexican

 

Cinco de Mayo Recipe: Beer Marinated Grilled Skirt Steak

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Beer Marinated Grilled Skirt Steak

Recipe courtesy Marcela Valladolid

  • 1 orange, thinly sliced with peel
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, halved and smashed
  • 2 1/4 pounds skirt steak
  • Kosher salt and fresh ground black pepper
  • 1 cup light-colored beer (preferably lager style)
  • 1/2 cup soy sauce
  1. In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  2. Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

Cook’s Note: A great filling for soft tacos, is meat sliced into strips and topped with shredded cheese and beans, or use your favorite taco filling!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

 

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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