Pasilla Chiles con Queso

SUMMER SIDE DISH ALERT!!! 

Pasilla Chiles con Queso

1/2  Package Cotija Cheese

1/2  Package Queso Fresco

Smoke your Pasilla Chiles either over the BBQ or if you want the easy way out, throw them directly over your gas cooktop and char away!!! Make sure you get a black char on the outside... don't be afraid... the smokier/ more charred the better!!! 

Place in a plastic grocery store bag and tie it in a knot.  Let them sit for 15-20 minutes... (this is a really important step! Don't skip it!)  

Crumble both cheeses together and combine well. 

Remove the charred skin from the Chile on the outside.  Cut a slit down the middle and make an opening.  Remove the inner seeds completely. 

Stuff with a fair amount of the cheese blend. 

Cook in the oven on 425 degrees for about 10 minutes or until the cheese has melted. 

**sidenote** 

The purpose of putting the Chiles into the plastic bag and knotting it is to allow the pepper to steam... the steam will do 2 fold, it will #1, help the Chiles to cook and soften a bit more with out making them soggy so they still have that "bite" and #2 most importantly the steam will help release the skin and char from the outside easily so that when you go to peel it the skin will just fall right off! 

Mediterranean Mama Ceviche

I love me some Ceviche and I hope you will love you some too!  Here's an easy, tasty recipe that's always in my Rolodex (yes, I still have a Rolodex) of recipe repertoires!
Enjoy
xo
MM

Med Mama Ceviche 

1 pound of firm fresh red snapper cut into small ½ inch pieces 

½ pound bay shrimp

½ pound bay scallops 

½ cup fresh squeezed lime juice

¼ cup lemon juice

1 of each-red & yellow bell pepper finely diced

1 red onion finely diced

1 teaspoon sea salt

½  jalapeno finely diced

½ bunch cilantro chopped

Pinch of Cayenne or Tabasco

• In a glass bowl (do not use aluminum, as it is reactive and will discolor the fish as it’s macerating) Place the all the ingredients together and mix well using a wooden spoon.  
• Cover and place in the refrigerator and allow to sit for at least one hour.  
• Remove after an hour give it a another stir and put it back into the fridge for at least another hour…. the longer the fish is exposed to the citric acid, the tastier it’s going to be and it will absorb the all of the flavors. 

**side note** 

The fish will turn color while it’s marinating.  It will start off as a pink raw looking color and slowly turn into a white opaque color.  

It can sit for up to 24 hours before serving! 

Chopped avocado is always a great accompaniment! 

Serve individually in martini glasses with some tostada shells! 

Mediterranean Mama Marinade

Mediterranean Mama Marinade

A marinade perfect for summertime BBQ'ing.  I've been using this recipe for over a decade!  

I promise you,'ll never try anything out of a jar or can ever again. Perfect for beef, poultry, pork or veggies, its flavorful and delicious.  It's so easy too and requires nothing more than a food processor or blender! 

Enjoy 

xo

MM

Mediterranean Mama Marinade

1 bunch of curly or flat leaf parsley
4-6 cloves of garlic
1 whole or 1/2 large onion
1 whole green bell pepper
1/2 red bell pepper
1 tbs red pepper flakes
1 tbs garlic powder
1/4 cup white vinegar
1/2 cup oil (can use olive oil, canola, corn)
salt & pepper 

OPTIONAL:Fresh Cilantro, Fresh Rosemary, Fresh Jalepenos 

1. Wash and roughly chop parsley, peppers, onion and other fresh herbs. 
2. Put all ingredients into the food processor and slowly add the oil and mix until everything is emulsified. Pulse to desired consistency. I usually blend it into a thick purée.
3. Pour onto your meat, fish or chicken and marinate for at least an hour. The longer you marinate it the more intense the flavor will be. 

Can marinate up to overnight for best flavor.

Let me know what you think about it! I'd love to hear feedback! 

A Souvlaki Story....

Chicken Souvlaki & Tzatziki

A recent trip to Mykonos, Greece has reminded me just how much I love those Mediterranean flavors and nothing says OPA! more to me than a great Chicken Souvlaki & Tzatziki like I had just a few days ago!  

Here's one of my go-to's for easy summer entertaining! 

Chicken Souvlaki

2 lbs of skinless boneless chicken (breasts and thighs) cut into 1 inch cubes

2 red onions cut into quarters 

1 green bell pepper & 1 red bell pepper cut into 1 inch squares

1 tsp. dried oregano

3 tbs. good olive oil

2 tbs. lemon juice

Salt & black pepper 

In a large bowl, combine the chicken, onions, peppers, oregano, olive oil, salt & pepper. 

Cover and let it marinate in the refrigerator for a few hours, up to overnight.  

Skewer the chicken alternating with the peppers & onions.  Take remaining oil and mix with the lemon juice in a container.  Use this as a basting for the chicken while you cook it on the bbq... be generous with the mixture, coating the skewers frequently.  Should take about 15-18 minutes for them to cook... don't over cook or else it will dry out!  

Serve with pita bread and this amazing Tzatziki recipe! 

Tzatziki 

2 Cups of plain Greek Yogurt

1 Cup of plain Yogurt

1 Cucumber peeled & grated on a cheese grater (drain excess liquid in a colander) 

3 garlic cloves minced

1/2 tsp. salt

2 tbs. finely chopped fresh dill

1 tbs. finely chopped fresh mint

3 tbs. good olive oil

In a large bowl combine all ingredients.  Make sure that the cucumber is well drained and no liquid is remaining or else your tzatziki will be soupy.  Mix well and cover.  Place in the refrigerator for a minimum of 2 hours.  

Serve with your Chicken Souvlaki or use it as a dip on it's own with Pita bread or crudité!