The Charmed Kitchen

Sue’s Tequila Wine Punch

I would never have thought that combining tequila and wine would taste so good, but it really is a great drink for summer parties. I had a request for this recipe and I am going to share it with you the best that I can. I normally am pretty good about measuring ingredients and writing things down, but a friend actually brought this to the party last night. My friend Sue, is actually a very good cook. She has great instincts when it comes to flavors. She is also lovingly known as the Queen of Substitutions. She will start with a recipe and then just add what she has on hand. Often things work out, sometimes, not. This is one of those times when things worked out very well, indeed. She was watching TV and saw a recipe for a tequila and wine punch.  She had the tequila and wine, but not quite all of the other ingredients, so she kind of made it up as she went along. The end result was a drink that was not too sweet and very refreshing.

Sue’s Tequila and Wine Punch 

1 1/2 c. tequila

1/2 bottle of wine, use what you have on hand, Sue did

1 c. margarita mix

1 c. orange juice

1 or 2 oranges, sliced thin

ice

In pitcher, combine tequila with wine, mix, juice and oranges. Add lots of ice, stir and serve.

Catfish Tacos

I had a request from a dear friend to make fish tacos. I’ve made them before with several different fish, but I prefer catfish. I just think the texture works well with the batter. Last night’s batch were my favorite, so far. I used Corona beer in the batter with some eggs, flour and lime zest. The toppers were a sauce made with mayo, enhanced with chili powder, capers and cumin – recipe follows. I also made a mango salsa to use on the tacos- with onions, garlic and cilantro- recipe follows. The flavors all worked so well together. I am always tweaking recipes, but this one- for now- will remain unchanged.

Fish Tacos

Batter:

3 eggs, beaten

6 oz. Corona beer- drink the rest- you deserve it

1 c. flour

zest of 1 lime

salt and pepper to taste

a couple of dashes of hot sauce

Combine all the batter ingredients and  beat together until smooth. Let sit at least 30 minutes before using.

2 lbs. catfish, cut into 2 oz. pieces

extra flour for dredging

oil for deep frying

Heat oil in pan to 375 degrees. While oil is heating up, dry fish off as much as you can.  Season with salt and pepper and toss the fish in the extra flour to coat lightly. Dip fish in the batter, and fry, a few pieces at a time until golden brown. Drain on paper towels and continue cooking until all the fish is done. To serve place a piece or two of fish in a taco shell and top with mango salsa and dipping sauce. You can also add some shredded lettuce, if you like.

Mango Salsa

1 large mango, peeled, pitted and diced

1/2 c. diced sweet onion, or a little more

3 T. oil

2 T. cider vinegar

1/4 c. chopped cilantro

2 cloves minced garlic

1/2 t. cumin

1/4 t. cinnamon

salt and pepper to taste

hot sauce to taste Combine all ingredients. Cover and chill until ready to use.

Dipping Sauce

I must admit to using tartar sauce as my inspiration for this sauce. I wanted the same sort of sauce, but with Mexican flavors. The combo worked really well on the fish tacos.

1 c. mayo

1 T. chili powder

juice of 1 lime

2 t. cumin

1 clove minced garlic

1 T. capers, drained

salt and pepper to taste

hot sauce to taste

Combine all ingredients and chill until ready to use.

Corn and Black Bean Salad

I had a few extra ears of corn that I had already cooked and I  needed a salad for dinner tonight. It seemed obvious to use the corn. Keeping with the Mexican theme for dinner I added black beans, peppers and cilantro along with vinegar, oil and some additional seasonings. I haven’t actually served it yet, but I did taste it. I think me guests will be pleased.

Corn and Black Bean Salad

4-5 ears of corn, cooked and cut off the cob

1 can black beans, drained and rinsed

1 sweet pepper, seeded and chopped

1 jalapeno pepper, seeded and minced

1/2 c. oil

1/2 c. cider vinegar

1 T. sugar- or more to taste

1 t. cumin

salt and pepper to taste

1/4 c. chopped cilantro

Combine corn with other veggies in a medium mixing bowl. Combine oil with vinegar, sugar and seasonings and stir to mix well. Add to corn mixture and toss in the cilantro. Adjust seasonings. Cover and chill a couple of hours before serving. Serves 3-4.

Homemade Tortillas

If you never made tortillas because you thought they were too hard to make, or that they weren’t any better than store bought, I hope I can change your mind. Tortillas are really easy to make. They only have a few ingredients- although you can get creative and add more stuff.  The dough is simple enough to make, and once made you just need to roll it out into circles. Heck, you only need to roll them into something resembling a circle. They will taste the same even if they end up a little “rustic” in looks. Cooking involves a hot skillet and 30 seconds per side. The flavor and texture are so much fresher than most of what you can buy. Certainly fresher than what is at the local grocery store.

While it is easier if you have a tortilla press, I roll mine out by hand all the time without difficulty. You could also use a pasta machine for rolling- although that will limit their width. There is a little fat in most recipes- traditionally lard- but you have wiggle room here, too. I used coconut oil and was very happy with the taste and texture. So here are three recipes for tortillas- corn, wheat and whole wheat.

Corn Tortillas

1 3/4 cups masa harina ( corn flour) it is finer than cornmeal and will give you a nicer end product
1 1/8 cups hot water

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned
and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Whole Wheat Flour Tortillas

1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup fat, you could use lard,  shortening or coconut oil – something solid at room temp- not oil
2 tablespoons salt
1 1/2 cups boiling water
flour for rolling

In a large bowl, stir together 1- cup all-purpose flour, whole wheat flour and salt. Rub in the fat by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 oz. each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Tortillas can be refrigerated or frozen. Makes 18.

Flour Tortillas

2 c. flour
1/4 c. fat, you could use lard,  shortening or coconut oil – something solid at room temp- not oil
1 t. salt
2/3 c. warm water

Combine flour and fat by cutting in to resemble coarse crumbs. Dissolve salt in water and stir into flour mixture. Form into a ball and knead on a lightly floured surface 2-3 minutes or until it is smooth. Divide dough into 12 equal pieces and wrap each in plastic wrap. Allow dough to rest 30 – 60 minutes. On lightly floured surface roll out a piece of dough into a 7-inch circle. Cook dough on griddle or in a skillet over medium high heat until puffy and golden on both sides, 1-2 minutes. Wrap in a kitchen towel and repeat process with remaining dough, stacking and wrapping as you go. Makes 12.

A trio of smashed potatoes

I am perfectly happy just smashing up potatoes and adding milk and butter to them along with salt and pepper. Still, sometimes it is nice to switch things up a little. There are certainly countless variations for what you could add to mashed potatoes. Here are three of my favorites.

I can remember the first time my Mother added roasted garlic to mashed potatoes.  They were so good. I think she added roasted garlic to them all the time after that.

Roasted Garlic Smashed Potatoes

6 cloves garlic, peeled
1/4 cup olive oil
3 lbs. potatoes, peeled and cubed
½ c. milk, warmed
¼ c. grated Parmesan cheese
2 tablespoons butter
½ t. salt
¼ t. ground black pepper
Preheat oven to 350 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown. Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Mash to desired consistency.

Cheesy Bacon Smashed Potatoes

3 lbs. potatoes, peeled and cubed
½ c. milk or half and half, warmed
2 c. shredded cheese- I like cheddar
3 T. butter
12 oz. bacon, cooked, drained and crumbled
Salt and pepper to taste

Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place milk, cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Mash to desired consistency. Stir in bacon, reserving some for the top.

Sour Cream and Green Onion Smashed Potatoes

3 lbs. potatoes, peeled and cubed
1 c. sour cream
3 T. butter
½ c. chopped green onions or chives
Salt and pepper to taste

Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place sour cream and butter into the bowl with the potatoes. Season with salt and pepper. Mash to desired consistency. Stir in green onions, reserving some for the top.

Candied Violets

I love to make candied violets. Since my yard is full of them right now, I decided to make some today. It’s an easy way to enjoy these delicate flowers throughout the year.  Several people asked me how to make them so I thought I would share the directions. I like to use them to decorate baked goods. Lovely on a cake they also add a sweet touch to cupcakes.

Candied Violets

Powdered egg whites (see note)
Water
Superfine sugar (see note)
Fresh violet flowers, rinsed and drained on paper toweling- Not African violets

Following package directions reconstitute egg whites to the equivalent of one or two egg whites. You can dilute them a little to make them easier to brush on. Place sugar in a shallow bowl. With a food-grade fine brush coat a violet with the egg white and press into the sugar. Place on wax paper and repeat with remaining flowers. Allow to dry for about a week. Store in a container with a tight fitting lid in a cool place. I like to store them in the freezer.

Cinnamon Pecan Crisps

Imagine a cinnamon roll, but crispy. These pastries start out being made like a cinnamon roll, but then they are rolled flat, before baking, to create a crispy texture. Reminds me a bit of an elephant ear. I wanted something special for Sunday breakfast today, so I decided to make these. They were a huge hit. I leave them as they are, but you could top them with a powdered sugar drizzle or even a drizzle of melted chocolate. I love them just they way they are.  I think you will, too.

Cinnamon Pecan Crisps

3½ – 4 c. flour
¼ c. sugar
1 pkt. Active dry yeast
1 t. salt
1¼ c. milk
¼ c. butter
1 egg
Filling:
½ c. brown sugar
½ c. sugar
¼ c. butter, melted
1 t. cinnamon
Topping:
¼ c. butter, melted
1 c. sugar
½ c. chopped pecans
1½ t. cinnamon

In mixing bowl combine 2 cups of the flour with the sugar, yeast and salt. Heat together the milk and butter until warm. Add to the flour mixture and beat for 3 minutes. Add another cup of flour and the egg and beat another 3 minutes. Gradually add enough of the flour to make a soft dough. Knead until dough is smooth- 3-5 minutes. Place dough in lightly oiled bowl and turn dough to coat in oil. Cover and let rise until doubled, about 1½ hours. Punch dough down and allow to rest 10 minutes. Meanwhile, prepare filling by combining sugars with cinnamon and stir in the melted butter. Divide dough in half. Roll one half into a square about 12 inches big. Let’s be honest here- rolling dough into a perfect square is pretty hard. Don’t freak out if it isn’t perfect, just shoot for sort of square. Spread half of the filling over the dough and roll it up. Slice the dough into 12 pieces. Prepare 2 baking sheets for these 12 pieces of dough. You’ll need 2 more for the rest of the dough. Line the baking sheet with parchment paper or a silicon baking sheet. Place 6 of the dough circles on each sheet- spacing them at least 3 inches apart. Flatten them to be about 3 inches across. I tuck the end under so they stay in a nice circle. Cover and let rise until doubled, about 30 minutes. Repeat this with the second half of the dough. You will end up with 4 baking sheets and 24 rolls in all. After the rolls have doubled preheat the oven to 400 degrees. Prepare the topping by combining the sugar, nuts and cinnamon in a bowl. Slide the parchment paper or silicone baking sheet off the cookie sheet and on to your work surface. Place a piece of wax paper over the rolls and roll then out pretty flat. Remove the wax paper and brush each of them with the butter and add a sprinkling of the sugar and pecan mixture to each one. I find a slightly rounded tablespoonful is about right. Put the wax paper back on the rolls and use a rolling pin to roll them again, pressing the nut mixture into them. Remove the wax paper. Repeat with the remaining rolls. I start baking the first 12 rolls while prepping the last 2 trays. It just saves me some time. Bake for 10-12 minutes. I put 2 in at a time and switch them halfway through the baking time. They should be a pretty golden brown color- top and bottom. Cool on a wire rack. Don’t be tempted to taste one when they are hot- the sugar will burn your mouth. Besides, they get crisper as they cool. Makes 24.

Flatten rolls slightly

Roll out under wax paper

Ready to be baked

Coconut Orange Cupcakes

This is a great dessert to take along on picnics, when the weather might be too warm for frosted treats.  A cupcake without frosting? Well, if it is this Coconut Orange Cupcake you will never miss it. The cupcake batter is made with orange juice and enriched with vanilla chips and mandarin oranges. Before baking a slightly sweet coconut and butter mixture is sprinkled on the top. The end result is a cupcake with a toasted coconut topping and enough flavor and moisture to carry the day without frosting.  They are also very simple to make. You can have the batter mixed and ready in the time it takes to preheat the oven.

Coconut Orange Cupcakes

1 cup sugar

2/3 cup vegetable oil

2 eggs

1 cup orange juice

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 (11 ounce) can mandarin oranges, drained-you can also use 1 cup diced fresh oranges

1 cup vanilla or white baking chips

TOPPING:

1 cup flaked coconut

1/3 cup sugar

2 tablespoons butter, melted

In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill 24 greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes or until golden brown. Makes 24.

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Cabbage and Carrot Salad

I love a good salad. I also like to make dishes that can travel well when I am visiting with friends. After a conversation with a friend the other day about her having to travel for a family event and bring food along I was inspired to come up with this recipe. Similar to a cole slaw this salad has an equal share of carrots and an herb-infused dressing that gives it a great flavor.  It can be made a couple of days ahead, if needed, and is better if you make it the night before.

 Cabbage and Carrot Salad

1 lb. carrots, peeled and shredded

1 lb. shredded cabbage- you can use the cole slaw mixes sold in stores

Dressing:

2/3  c. apple cider vinegar or herb flavored vinegar

1/2 c. oil

1/4 c. sugar, or to taste

1 T. salad and vegetable seasoning-recipe follows- or 1 T. dried herbs of your choice

Salt and pepper to taste

Combine veggies in a bowl. Combine dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Adjust seasonings. Pour dressing over the veggies and stir to mix well. Cover and chill for several hours or overnight. Serves 10-12.

Salad and Vegetable Seasoning

½ c. dried parsley
¼ c. dried minced onion
1 T. dried thyme
1-T. celery seeds
2 t. dried oregano
1 t. dried marjoram
1-t. dill seeds

Combine all ingredients and store in a cool, dry, dark place. Makes about a cup. Use in salad dressings or on cooked veggies and in soups and stews.

Reuben Salad

I picked up a corned beef and cooked it up in the crock pot. My original plan was to make a Reuben sandwich with it for dinner. By the time it was done and I was ready to have dinner I realized I was more in the mood for a salad. I decided to use the corned beef with Swiss cheese and some rye bread to make this Reuben salad. It came out really good. I’ve been trying to eat more veggies and salads are a great way to do that.

Reuben Salad

4 c. mixed salad greens, washed and dried off

3 oz. corned beef, cut in bite sized pieces

2 oz. cubed Swiss cheese

1 slice rye bread, toasted and cubed

2 T. Thousand island dressing- recipe follows

Place greens in a bowl. Top with the meat, cheese, rye bread and drizzle with the dressing. Serves 1.

Homemade Thousand Island Dressing

Combine equal amounts of mayo, ketchup and sweet pickle relish. Stir to combine. I like to add capers sometimes, too. Store unused portion in the fridge.