Taco Seasoning de la Casa

This is my go to recipe whenever I need Taco Seasoning mix

Ingredients:
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground smoked Spanish paprika
1 teaspoon dried oregano
4 tablespoon Chili Powder de la Casa (click on link for recipe)

Directions:
Mix all of the ingredients and store in an air tight jar for up to 6 months.

One tablespoon of this mix is the equivalent of a package of store bought Taco Seasoning.

Tex Mex

0

Limoncello de la Casa

In 2008, our daughter Jenny stayed in our Casita for several weeks with some friends. While they were here, they planted a couple of citrus trees and a mango tree as "gifts" for us. One of the citrus trees did not survive, but the other two are having bumper crops this year. The citrus tree that did survive is a lemon tree that goes by several names here in Costa Rica. It is called Limón Real, Limón Limón, Limon Arrugada (wrinkled lemon,) and in Venezuela it is call Limón Francés.

This lemon has a very thick wrinkled skin and an unbelievable amount of juice. I'd have to say, these are about the best tasting lemons I have ever had.

Since we have this bumper crop, I've been coming up with ways to use all these lemons and this time I decided to try my hand at making Limoncello. Oh my!!! This stuff is awesome and so easy to make!

Ingredients:
10-12 large lemons
750 ml bottle of 80-100 proof vodka, or clear rum
1-4 cups of sugar
1-4 cups of water

Directions:

1. Peel the lemons with a potato peeler. Try to only peel the zest from the lemons with a little pith as possible.
2. Pack the lemon zest peels in a quart jar and completely cover with the vodka or rum. Place a lid on the jar to seal it.
3. Infuse the alcohol with the flavor of the lemon by storing the jar in a dark place for 3-4 weeks. The longer you let it sit, the more lemony the Limoncello.
4. Strain the lemon zest out of the alcohol by pouring it through a large coffee filter into a clean pitcher. Discard the zest
5. Make a simple syrup with equal portions of sugar and water. Heat the sugar in the water until the sugar is completely dissolved, and then let the syrup cool completely.
6. Add syrup to taste to the infused alcohol. I found that 1½ cups of syrup is perfect for our taste, but feel free to experiment to get it the way you like it best.
7. Use a funnel to transfer the Limoncello into a clean liter bottle, and store it in the refrigerator for about 4 hours before serving.

Use it as an after dinner treat to cleans the palate, over ice cream, or just for sipping. The Limoncello should keep well in the refrigerator for a couple of months, or up to a year in the freezer.

¡Buen Provecho!

Miscellaneous

0

Pineapple Salsa ~ Salsa Piña (modified from a Cafe Red Onion recipe)

When we lived in Houston, Texas, one of our favorite places to dine was at an upscale Latino restaurant, called the Cafe Red Onion. They have an amazing menu of Latin fusion meals representing the best of Latin American cooking. Like most TexMex restaurants, they too serve chips and salsa when they take your beverage order, but their salsa is probably unlike any salsa you've encountered in the past.

Since we have been here in Costa Rica for almost 4 years now, I was really craving some of Red Onion's salsa, so I began my internet search. I found the Houston Chronicle had actually published the recipe years ago from one of their readers. She got the recipe in a cooking class taught by Cafe Red Onion owner Rafael Galindo.

The key ingredient calls for canned pineapple! Since we live here in the land of abundant fresh pineapple, canned pineapple would never be acceptable. So I set about tweaking the recipe just a bit to take advantage of our fresh ingredients. 

We served this salsa to dinner guests last night and received rave reviews. Enjoy!

Ingredients:
1 large fresh pineapple cut into chunks, with juice
1 tablespoon extra virgin olive oil
¼ cup cilantro leaves, with the woody stems removed
Juice of 1 juicy lime
1 fresh Jalapeño pepper seeded (more, or less to taste)
Salt to taste
1 packet of Splenda (optional)

Directions:
Combine 1/2 the pineapples and all the other ingredients, except the salt and Splenda, in a blender or food processor. Pulse the blender until the cilantro and Jalapeño is well chopped and mixed with the pineapple. Empty contents of blender into a bowl. Add the remaining 1/2 of the pineapple to the blender and pulse just until you have small chunks/tidbits. Add this to the bowl with the other ingredients, Mix well. Season to taste with salt, and with Splenda if the pineapple needs additional sweetness. Serve with chips.

¡Buen Provecho!

Snacks

0

Orange Vinaigrette Salad Dressing

We have a tree loaded with Valencia Oranges, so I've been coming up with more uses for the juice, in addition to the delicious glass of sweet OJ. This is my latest creation.

Ingredients:
1 teaspoon orange zest
1 juicy orange
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon cold pressed extra virgin coconut oil
1 tablespoon Dijon mustard
¼ teaspoon fresh coarse ground pepper

Directions:
Mix all ingredients in a jar with a tight fitting lid. Serve over your favorite salad. I like it poured over a chilled salad of sliced cucumbers, scallions, shredded carrots, diced sweet peppers and chopped almonds. It's also great over fresh spinach with mandarin slices and pecans. Use your imagination.

Salad Dressing

0