Mexican Hot Chocolate Snickerdoodles

With Cinco de Mayo fast approaching you will see a lot of recipes for guacamole or margaritas.  I wanted to share a recipe inspired by one of my favorite south of the border flavors – Mexican Hot Chocolate!  Highlighted by that intriguing flavor combination of rich chocolate and spicy cinnamon.

These Mexican Hot Chocolate Snickerdoodles have become one of my new favorite cookies!  They also freeze perfectly, so feel free to make a big batch and save some for later.   Although, mine never seem to last that long!

Keep reading for the recipe…

This recipe has a few secret ingredients – the first is 1/2 cup of ground Cocoa Pebbles cereal!

The second secret ingredient is a subtle hint of heat in the cookie dough – 1/4 teaspoon of chili powder!

The Mexican Hot Chocolate inspired cookie dough is chilled, then formed into balls and rolled in a cinnamon-sugar-Cocoa Pebbles mixture.   Just like a snickerdoodle, but with a twist!

If you are looking for something new and interesting to serve at your Cinco de Mayo celebration, give these "Mexican Hot Chocolate Snickerdoodle Crunch Cookies" a try!

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Recipe: Crunchy Black Bean Tacos — Cookbook Recipe from Love Your Leftovers

When I'm in a Tex-Mex mood, which is more often than I'd like to admit, I'll frequently cook up a large batch of black beans. They are so versatile that it's really hard to go wrong. They keep fantastically and it's pretty easy to simmer a large pot of them and season them to your liking.

How do I like to use these beans? One of my favorite meals is definitely these crunchy, cheesy pan-fried black bean tacos.

I start the "Black Bean" chapter in Love Your Leftovers with a spicy dried black bean recipe. While the beans simmer, I add some onion, peppers, and cumin seeds to really make the flavors pop. Of course, you can also just used canned black beans in a pinch if you want to make the recipes in that chapter.

The below recipe is sort of a cross between a hard shell taco and a quesadilla. Once you master the method, you'll never go back. It's my wife's favorite recipe in the chapter and she has exceptional taste, evidenced by the fact that she chose to marry me.

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Crunchy Black Bean Tacos

Serves 3 to 4, or makes 8 tacos | Prep Time: 10 minutes | Total Time: 30 minutes

2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas

Toppings

Avocado
Hot sauce
Salsa
Sour cream

In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don't worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn't fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes

• Corn tortillas are resilient to heat. Don't worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

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Recipe: Crispy Paprika-Parmesan Fish Fillets with Sautéed Chard — Recipes from The Kitchn

Everyone needs a few go-to dinner recipes like this. Think: fresh, flavorful, and fast. Mild white fish gets a boost from smoked paprika, Parmesan, and a brown butter sauce. Shredded greens are then sautéed in the same skillet for the ultimate 10-minute meal. Mind-blowingly simple, mind-blowingly good.

I just returned from my family's annual vacation to our beloved Rosemary Beach, and now I can't get seafood (or sunbathing) off of my mind. After months of hearty braises and decadent comfort food, my body is more than ready for some light warm-weather fare.

When it comes to al fresco dining, fresh fish, buttery scallops, and steamed mussels can't be beat, and this amped-up take on a classic is one of my favorites yet. A cast iron skillet is all you need to make this dinner in a pinch. Any mild fish filets will work to suit any taste — it's the smoked paprika and Parmesan that pack a delicious punch, while a rustic lemon-brown butter sauce perfectly cuts the spices.

To save time and boost flavor, a pile of leafy greens is finished off in the decadent golden drippings and served alongside the perfectly cooked fish. Besides less mess, can you believe this entire dinner goes from stove to table in about 10 minutes?! That leaves you more time to enjoy the lingering sun and less time drowning in dishes.

I'll cheers a glass of crisp rosé to that!

Smoked Paprika-Parmesan Fish with Sautéed Greens

Makes 4 servings

For the fish:
4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper
1/4 cup freshly grated Parmesan cheese
1 teaspoon smoked paprika (regular paprika can be substituted)
Pinch of cayenne pepper
4 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for garnish

For the greens:
1 to 2 large garlic cloves, minced
1/ 4 teaspoon red pepper flakes
2 bunches chard, or other leafy greens like collards or kale, washed and sliced
3/4 teaspoon kosher salt
Freshly ground black pepper
1 to 2 tablespoons red wine vinegar

Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl.

Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3 minutes. Using a fish spatula, carefully turn the fillets over and sprinkle with Parmesan cheese mixture. Place skillet under the broiler and continue cooking until fish is bubbling and golden, 2 to 3 minutes.

Transfer the fish to a warm plate and cover with foil. Return the skillet to the stovetop over medium heat and whisk in lemon juice. Taste and adjust seasoning. Pour off all but 1 tablespoon into a small serving bowl.

To cook the chard, add the garlic and red pepper flakes to the leftover butter sauce in the skillet, and cook over medium heat for about 30 seconds. Add the sliced chard, salt, and pepper. Increase heat to high and sauté until just beginning to soften, 3 to 5 minutes. Stir in the red wine vinegar and salt and pepper to taste.

Serve fish and greens with brown butter sauce, lemon wedges and additional Parmesan on the side.

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Dairy-Free Recipe: Raspberry Rose Pudding — Dessert Recipes from The Kitchn

You can't have a Mother's Day brunch without dessert — something bright and springlike. But I was already serving lemon sticky rolls with the meal — practically a dessert all on their own — so I wanted to keep dessert fairly light, and light on the dairy too, since my mom and other members of my family like to eat it in moderation.

The perfect dessert, I realized, for this particular get-together was this raspberry pudding — it's tangy, creamy, and completely dairy-free.

When I wrote Bakeless Sweets, my cookbook full of puddings and other no-bake desserts, I discovered the English and Scandinavian desserts flummery and rødgrød, made of pureed fruit, cooked with sugar and cornstarch until it thickens into a creamy pudding. Think of it as a bright berry curd.

For my version, I added egg yolks for a little more body and richness, and the pudding turns out so thick, tangy, and delicious — you'll swear it's full of cream.

Raspberry Rose Pudding

Serves 6 to 8. Adapted from Bakeless Sweets by Faith Durand.

1/4 cup cornstarch
1/4 teaspoon salt
1 cup cold water
2 large egg yolks
20 ounces raspberries, fresh or frozen and thawed, plus more to serve
1/2 cup sugar
1 lemon, juiced, about 3 tablespoons
1/2 to 1 teaspoon food-grade rosewater
Whipped cream or coconut whipped cream, to serve
White chocolate, to serve

Whisk the cornstarch and salt together in a medium bowl. Slowly pour in 1 cup water, whisking constantly until smooth. Whisk in the egg yolks.

Puree the raspberries with the sugar and lemon juice in a blender until smooth and liquefied. Pour through a fine-mesh sieve into a 3-quart saucepan. Use a spoon to press as much liquid as possible out of the raspberry pulp (you should have about 3 cups total). Turn the heat onto high and bring the fruit to a simmer, stirring frequently. Turn off the heat.

Whisk about half of the hot raspberry mixture into the bowl with the cornstarch and egg yolks. Pour this slowly back into the pan, counting to 10 as you do and whisking vigorously.

Turn the heat back on to medium. Bring the pudding to a full boil, whisking frequently; this will take 2 to 5 minutes. Large bubbles will rise up very slowly, making a noise like gloop or plop. Simmer for 2 minutes, whisking frequently. Turn off the heat and whisk in the rosewater.

Immediately pour the hot pudding into a shallow container. (If you notice lumps, you can pour the pudding though a fine-mesh sieve to make it smoother.) Place plastic wrap or buttered wax paper directly on the surface of the pudding to cover it. Put a lid on the dish and refrigerate. Chill for 2 hours, or until completely cold, before eating. Best eaten within 3 days.

Serve in dessert cups or Champagne glasses with regular whipped cream or dairy-free coconut whipped cream. Roughly chop the white chocolate or use a vegetable peeler to make thin shavings, and top the pudding with these.

Recipe Notes

• For a creamy pudding: The pudding is delicious served straight from the fridge, but I also like to whisk it with a balloon whisk or hand beaters to make it creamy and light after refrigeration.

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A Bright & Colorful Mother's Day Brunch

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Healthy Chicken Enchiladas: Brinner Beauty

There are two big deals in the Food Faith Fitness household: Brinner (breakfast for dinner) and Mexican food.

I, like most people, am totally into the "brinner" part of that statement (I'm pretty sure that I could eat oatmeal for every meal of my life, everyday forever and ever) How-ev-er, the Mexican part? It's not really my "thang."

Until these Chicken Egg White Enchiladas.

My hubby and I eat eggs every day because "an egg a day keeps the doctor away"

Or something like that.

But, sometimes (a lot) the hubs requests something a little different than plain, scrambled egg whites. Something with cheese. Something with "BAM" kind of flavor.

And, usually, something Mexican.

So, out on a mission I went. I needed to think of something that had flavor, cheese, BAM, and something Mexican to make the hubs happy. It also needed be healthy, but relatively simple to make, to keep me happy.

When I came across these Chicken Enchilada Stuffed Peppers and these Cilantro Pesto Meatballs In Enchilada Sauce, I had an AHA moment! Great Mexican food did not have to be accompanied by a tortilla, and a ton of carbs to boot. I had a plan.

I thought "let's combine the two big deals in our house into something that keeps the whole family happy." And so, the Chicken Egg White Enchilada was born.

Instead of scrambling my usual egg whites, I let them cook like an omelet, flipping over half way to create a "tortilla." As long as you use enough egg whites, they cook up nice and thick and are the perfect vessel to hold in all the saucy goodness.

Speaking of filling, it's super simple! Mix up some onions, tomatoes, some spices (for the BAM!) and a little frozen corn and pulled chicken. Pop 'er in the egg whites, roll it up, cover it with above mentioned saucy goodness…and cheese. Don't forget about the cheese. It's a key playa'.

Just like that, your dinner, or breakfast, is done.

And, guess what? You won't even miss the tortilla. These enchiladas pleased both my breakfast and Mexican food loving husband AND my breakfast and healthy food loving self.

I could even go out on a limb and call them a fiesta for your taste buds?

Too much?

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Healthy Chicken Enchiladas Recipe

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Ingredients

• 1 boneless skinless chicken breast, shredded (about 1 cup)
• 2 cups egg whites
• 1/2 tablespoon olive oil
• 1/2 small onion, chopped (about 1/4 cup)
• 1/2 tablespoon garlic, minced
• 1/2 cup fire roasted tomatoes, blended in a food processor
• 3 tablespoons salsa
• 1/4 teaspoon chili powder
• 1/8 teaspoon cumin
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon crushed red pepper, optional
• salt and pepper, to taste
• 1/4 cup corn, if frozen, thawed
• 1/2 cup reduced fat shredded cheddar cheese
• 3/4 cup enchilada sauce

For the Avocado Crema:

• 1/4 cup avocado, about half a large avocado
• 1/4 cup plain greek non fat yogurt
• salt and pepper, to taste

Directions

For the Enchiladas:

1. Bring a large pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, about 15-20 minutes. Using two forks, shred the chicken and set aside to cool.
2. Preheat your oven to 400°F and spray a small baking dish (mine was 6x8) with cooking spray, set aside.
3. Spray a small, non-stick, frying pan with cooking spray and heat on high. Once hot, turn down the heat to medium/low and slowly pour 1/2 cup of liquid egg whites in, covering with a tight fitting lid. Cook until the top of the whites are just set and slightly bubbly (about 2-3 minutes). Remove the lid, carefully flip the egg whites and cook for an additional 2-3 minutes, or until the "tortilla" is cooked. Slide onto a plate and repeat with the remaining 1 1/2 cup egg whites.
4. While the egg whites are cooking, heat the 1/2 Tablespoon oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes. Stir in the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using. Season to taste with salt and pepper.

To Assemble:

1. Take one egg white "tortilla" and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the prepared baking dish, securing with a toothpick if needed. Repeat for the remaining enchiladas.
2. Pour the enchiladas sauce evenly over the dish and top with the grated cheese.
3. Bake until the cheese is melted, 8-10 minutes.
4. While the enchiladas bake, add the avocado and Greek yogurt into a small food processor, and blend until well combined. Season to taste with salt and pepper.
5.  Serve the enchiladas hot with the avocado crema and cilantro.

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Recommended for you

Best Ever Healthy Fish Tacos

SELF  | June 2012

by Larraine Perri

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photo by Sang An

yield
Makes 4 servings

Mild mahimahi takes on the flavors of our zesty marinade.

Ingredients

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Preparation

In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

my notes

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burhani raita recipe, how to make burhani raita | boorani raita recipe

by dassana amit updated April 29, 2014

burhani raita recipe – here is a quick raita that can be made in a few minutes. the burhani or boorani raita is from the hyderabadi cuisine and is usually served with biryani. raitas are excellent for summers as they are cooling in nature.

the specialty of this raita is the addition of garlic to the yogurt. if you do not prefer the raw taste and aroma of garlic, then you can also saute the garlic in oil or ghee and then add to the yogurt. apart from garlic, the raita is spiced with roasted cumin powder, chili powder and salt. you can use either yellow chili powder or red chili powder.

this raita goes best with a rice based dish like the hyderabadi vegetable biryani, veg pulao, kashmiri biryani or pulao. you can even serve it as a side dish with a mughlai or north indian vegetable dish along with rotis.

vegans can prepare the same raita with vegan yogurt like cashew yogurt or almond yogurt.

if you are looking for more raita recipes then do check bhindi raita, fruit raita, cucumber raita, onion tomato raita, vegetable raita and pomegranate raita recipe.

boorani or burhani raita recipe

Author: dassana

Recipe type: side

Cuisine: hyderabadi

• 1 cup full fat yogurt/curd/dahi
• 1 or 2 garlic cloves/lahsun, crushed finely or minced
• ¼ tsp red chili powder or yellow chili powder (mirch powder)
• ¼ tsp roasted cumin powder/jeera powder
• black salt or regular salt as required

1. with a wired whisk whip the yogurt till smooth.
2. crush the garlic or mince them and add to the yogurt.
3. add the red chili powder or roasted cumin powder and salt. stir well.
4. you can also garnish the raita with a bit of cumin powder and red chili powder.
5. serve burhani raita chilled or immediately. consume on the same day.

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