The Background of Cinco de Mayo and . . .

a yummy taquito recipe!


I was born and raised in Southern California. Frequent visits to historic Olvera Street in Los Angeles were a part of my life----specifically the little taquito spot located at the top of the street.  They were the best!!!


Cinco de Mayo (Spanish for "fifth of May") is a celebration held on May 5. It is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Dia de la Batalla de Puebla (The Day of the Battle of Puebla).

The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War.In the state of Puebla, the date is observed to 
commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.


Contrary to widespread popular belief, Cinco de Mayo  is not Mexico's Independence Day—
the most important national patriotic holiday in Mexico—which is actually celebrated on September 16th.

   From Wikipedia, the free encyclopedia

Since this is a "celebration" dish I am including it even though it isn't as cheap as I usually offer. Our daughter-in-law Kris shared this recipe with me. There are quite a few ingredients but I hope that doesn't stop you---most are probably in your pantry; and the recipe goes together quickly. Plus they can be made ahead and frozen! 

The recipe is from Our Best Bites and Pennies on a Platter.  They may not be "authentic" but they are definitely  delicioso.

Baked Creamy Chicken Taquitos

Yield: 12 taquitos

3 ounces cream cheese, softened

1/4 cup green salsa (or green enchilada sauce)

1 Tablespoon fresh lime juice (about half a lime's worth)

1/2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. onion powder

2 cloves garlic, minced

3 Tablespoons chopped cilantro (I left it out)

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup shredded Mexican-flavored cheese (Kris used Pepper Jack &I used Colby-Jack)                        

small flour or corn tortillas (I used corn)

Kosher salt

Cooking spray

In large bowl, combine the cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic, mixing well.  Next stir in the cilantro and green onions. Add the chicken and cheese and mix thoroughly.  

At this point you may proceed or cover the mixture and refrigerate until you are ready to make them.

Preheat oven to 425 F. Line a baking sheet with parchment paper. 

Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (about 20-30 seconds). 

Working with one tortilla at a time, spoon 2 to 3 Tablespoons chicken mixture onto the lower third of the tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam-side-down on the baking sheet. Repeat with the remaining tortillas. Make sure there is a little space between each so they do not touch each other.

Spray the tops lightly with cooking spray and sprinkle lightly with Kosher salt. (I am sure you can use regular salt but I happened to have some Kosher on hand. Doing this really adds to the taste.) 

Bake 15 - 20 minutes until crisp and golden.

Serve with salsa, sour cream and guacamole.

To Freeze: Before baking, (but before spraying and salting -- or at least that is how I did it) flash freeze the taquitos in a single layer on a baking sheet until they are hardened. Then, when you place them in a freezer bag they will not stick together. You can freeze them for up to three months. 

To bake (no need to thaw first): Preheat oven to 425 F. Spray and salt them if you didn't do it before freezing, and bake for 20 minutes. 

'til we eat again, 

     Simply, Gail

Beyond Materialism --- What has happened to our "holidays"?

We have just celebrated a wonderful holiday (holy day).        
Wherever you live in the world I hope you were able to put aside some of the material things to remember and give thanks for the Atonement and Resurrection of the 
Lord Jesus Christ. 


It is impossible to comprehend how much He suffered as He paid the price for the sins of everyone of us who has ever lived---no matter who we are, where we live, or what sins we have committed. 

Three days after the time He gave up His life for us,Jesus rose from the tomb. His resurrection is the greatest miracle of all time. No matter who we are, where we live, or the sins we have committed He did this so we could all rise again.


The miracles that appear everywhere this time of year---
grass turning green, flowers and vegetables coming to life,
birds singing--- remind us of His great gift of immortality.


May we always remember.

Easiest, Tastiest Mixer-Bread Ever!

     On July 21st of last year I blogged about the bread that sold our home(s).
     It is an EASY fool-proof bread to mix up by hand.
     And since I was, at that time, the new owner of a Kitchen Aid mixer I included the even EASIER way to mix up the bread using a K/A or similar heavy-duty mixer.
     Since that time I have become comfortable with my bright red mixer and have discovered the EASIEST way to mix up the bread!

Below are the ingredients for this wonderful  90 Minute No-Knead Bread, followed by easy, easier, and easiest instructions.

7-8 cups white flour (or you can use part whole wheat)

4 Tablespoons yeast

4 teaspoons salt

1/2 cup sugar

1/4 cup vegetable oil

4 cups warm water

EASY!

In large bowl, dissolve yeast in one cup of the warm water. Stir in remaining ingredients and let rest 15 minutes. With a wooden spoon, beat soundly for 2 to 3 minutes (dough will be gooey).* Eyeballing the dough, "glomp" one-fourth into each of four well-greased standard-size loaf pans. Do not worry about shaping.  Let rest for 30 minutes. Bake in preheated 400 degree oven for 25-30 minutes. Remove from pans immediately and cool on wire racks.

EASIER !!

If you have a Kitchen-Aid or similar type bread mixer, using the dough hook, just combine the ingredients, let rest for the 15 minutes and mix for about 1-1/2 minutes on speed 2, then proceed with the above directions beginning at "eyeballing the dough..."

EASIEST !!!

1. Use same amount of instant yeast rather than the regular type.  Put all the dry ingredients into the mixing bowl 

and stir just long enough to combine, using the flat beater at the lowest speed.

2. Add the oil and the warm water and, again with the flat beater, at speed 2, mix for 1-1/2 minutes. Proceed with the above directions beginning at "eyeballing the dough..."

Notes from the original post:

The finished loaves will not be much higher than the sides of the pans. These "short" slices are great for young children. For heartier appetites I just make second sandwiches.

Yes, there is more than one way to cut a loaf.

After 40+ years of baking and cutting this bread in the traditional top-side-up way, Dave discovered that it is easier to cut it upside down. When I said above it makes a low loaf, I forgot to mention the loaf is also usually flat----making upside down possible.  An additional bonus is the cutting guide lines, created by the cooling rack!

Make a Variety of Breads from this same recipe. At the end of the mixing time, lightly stir in cinnamon, sugar and raisins, OR dehydrated chives, Italian seasonings and grated white and/or yellow cheese. Continue as directed. These are great toasted and spread with butter.

Don't Wash Yeast Bread Pans! The best pans for baking yeast breads are those that have become "seasoned" over time. The best thing to do, rather than wash them, is wipe them out well with a paper towel and put away until next time. The worst thing to do is put them in the dishwasher. 


'till we eat again,
           Simply, Gail

Marshmallow Eggs and Candy Bar Wagons

Candy Bar Wagons                                       


For each wagon you need:

• 1 Milky Way, Snickers, or similar candy bar
• 4 white Lifesaver candies, with holes in the middle for hub caps
• 4 tiny candy "balls*" for hubcaps
• 1 handle - pretzel stick, small candy stick or can, sucker, etc.
• Small amount of icing for attaching decorations

Using small amounts of icing, attach wheels to each corner of unwrapped candy bar. Press a small ball into the center of each wheel. Press wagon handle into front end of candy bar. Decorate the top of the wagon as desired.


*edible silver "dragee's" are found in the cake decorating section of many stores. If you cannot find them, or something similar, you can use a small dab of icing.


Homemade Marshmallow Eggs are Yummy. 


Note: A Heavy duty mix is required for this recipe.                      


To make the "molds" place flour one to two inches deep in
9x13 or similar pans. Make indentations in the flour using
a real (or plastic) egg --- leaving a little space between them.
Set aside.

Ingredients
1 envelope plain, unflavored gelatin (like Knox brand)
1/3 cup cup water
1/2 cup sugar2/3 cup light corn syrup
1/2 tsp vanilla
pinch of salt


Soften gelatin in water for 5 minutes. Place in top part of double boiler* over hot water until dissolved. Leave in double boiler over low heat and add sugar. Stir until sugar is dissolved. Put corn syrup in large mixing bowl. Add salt and vanilla. Add gelatin mixture, beating constantly. Beat for 10 minutes. 


Carefully pour mixture into flour molds. Let set for one hour at room temperature. Coat top surface of eggs lightly with flour. Gently removed eggs from flour and place on waxed-paper-lined tray. Freeze for about 30 minutes before dipping into chocolate coating of your choice. 






*No double boiler? Create your own by fitting a Pyrex or other heat-proof bowl with a lip edge over a saucepan. My one-quart bowl just fits my two-quart saucepan.


'till we eat again,
       Simply, Gail

Great Asparagus---Even for those who don't usually like it!

People often turn their nose up at asparagus. 

Eggplant also (but that's another post)!

Give Asparagus a Chance!

                                                                                                       
Dave is one of them -- or, rather was -- until two days ago. 

He didn't actually hate it, he didn't mind it .... 
when it was smothered in cheese sauce!


Saturday we were at the grocery store talking to the       produce manager (a good friend) about our need to increase   our vegetable intake and reach out to the lesser-known (to us) varieties. 


Another shopper joined the conversation as we were   discussing the on-sale asparagus.


She assured us that non-asparagus lovers loved it fixed the          way she recommended. The produce manager seconded it.


I bought her "sales pitch" and some asparagus.   


Dave really, really liked it - the first time piping hot straight   from the oven, later as a snack at room temperature, and. . .
the next day both cold, straight from the refrigerator, and again
at room temperature! Actually he thought it was even better the second day.


Roasted Asparagus

1. Prepare a bunch of  thin fresh asparagus by breaking off the tough parts. 

2. Put the stalks in zip-lock bag. 

3. Add about 3 teaspoons olive oil, seal bag, and gently shake to coat. 

4. Pour onto cookie sheet and spread into a single layer. Bake 400 degrees for about 6 minutes. (My stalks were nice and thin so if yours are larger timing, could be longer) Turn them over and bake for additional 6 minutes.

5.Remove from oven and sprinkle with a mixture of about 1/4 cup grated parmesan cheese and 1/8 tsp. garlic salt.

Spring is in the air ---- asparagus is in the stores ---- the timing is perfect!

'till we eat again,

        Simply, Gail

Helping the Hoppity Hare and Your budget continued

            Putting the Shell on your buttercreme Easter eggs!



The cheapest, and very satisfactory, way is to buy "almond bark" for your covering. It is found near the chocolate chips and comes in chocolate, vanilla and sometimes, butterscotch flavors.

Melting it in the microwave is the easiest way but you may use whatever coating type and melting method you prefer.

Whatever method you use, be extremely careful not to let liquid or even steam get into the coating!

• Melt coating over very low heat or in the microwave, stirring often until melted and smooth. Note: the coating usually holds it shape until you stir it so don't be fooled by it looking like it is still hard.
• Only remove one tray of eggs from the refrigerator at a time so they will stay cold. 
• Using a fork or similar item, spear the bottom of each egg and dip into the coating. Allow excess to drip back into the pan.
• Return the egg to the tray, and when full, return the tray to the refrigerator.

Note: If you have coating left but have to put it aside for a while, just leave it in its pan or bowl, remove from heat, cover, and leave at room temperature for a few hours until you can get back to it. For a longer period of time, store the container covered in the refrigerator.

FINISHING TOUCHES!

Most years that completed the eggs. 

In more ambitious times, I drizzled squiggles of another flavor or color of melted bark on the coated eggs. To do this: place a small amount of melted coating in the corner of a snack-size

zip-lock bag, cut off a tiny piece of that corner and made "swirly" patterns on the previously dipped and hardened eggs.  

The eggs can be sprinkled, before the coating hardens, by sprinkling with tiny candy decors, colored "glass" sugars, chocolate shot, etc. 

On rare occasions I used decorating icing to make small flowers, bowls, chicks and bunnies on the eggs. 

Different toppings can be used to identify the different fillings, you can leave the bottoms un-dipped to identify the flavors, or you can dip them completely and take "potluck" when distributing the eggs or choosing one to eat yourself. 

AND. . .The Dipping Can Go On When The Fillings Are Gone

If you have melted coating left after you have finished your dipping, look around for other things to coat. You are limited only by your imagination. Possibilities include:

• washed and well-dried strawberries, stemmed cherries, pineapple pieces
• frozen banana chunks
• marshmallows
• cookies or peppermint sticks (maybe dip them only halfway)
• crispy Chinese noodles or nuts (then drop by clusters)
• pretzels, or even potato chips!

Sixteen years ago when I first self-published the "bookette" containing this recipe, well known mail order catalogs were selling chocolate or white dipped pretzels that were "drizzled" with the opposite flavor for approximately $1.00 per ounce!!!

When our kids started leaving the nest --- the eggs flew to them --- to colleges around the country, missionary apartments and military bases throughout the United States and the far reaches of foreign countries. Some landed in better shape than others. 

In our efforts to have the eggs arrive somewhat intact, many packaging methods were tried with varying degrees of success. No matter what condition they were in when they finally arrived, they were excitedly received. 

Wrapped in plastic wrap and nestled in popped corn worked best. However, what a revelation when our grandchildren were old enough to talk on the phone and, to the dismay of their parents, thanked us for the popcorn!

Homemade Sweetened Condensed Milk 

(recipe equals one 15 ounce can)

2/3 cup sugar

1/3 boiling water

1/4 cup margarine

1 to 1-1/2 cups dry powdered milk (amount will vary with types/brands)

Put sugar, boiling water and margarine in a blender or food processor. Process at low speed until smooth. While turning processor on and off, add dry milk 1/4 cup at at time until the condensed milk is the right consistency (thick and creamy like the commercial product).

Note: success varies when using this in a recipe that requires baking.

Now that I have shared recipes for our fun part of celebrating Easter with small 

(and used to be small) children I cannot leave it without saying that these eggs were just a small part of the celebration. 

Our main focus was/is celebrating the true meaning of Easter --- the Resurrection of Jesus Christ, our Lord and Savior. May His blessings be with you always.

Until next time,

        I am Simply, Gail

Helping the Hoppity Hare and Your Budget by . . .

Making Your Own Buttercreme Easter Eggs!

          When I was young there was a wonderful candy store in our town ---  the kind where I longingly pressed my nose to the glass so my eyes could devour the tempting confections nestled there.
          Each Easter, as a teenager, I would enter that special store and purchase a cellophane-grass-filled box containing three small icing-rose-decorated, cream-filled, chocolate-covered eggs as a gift for my current boyfriend.
          Even then, more than 50 years ago, the small, two-bite morsels were quite pricey, selling at three for $1.00.


Several years later, with six children and resources that  were constantly challenged, my mind wandered to that candy store as I scanned the food section of the newspaper.

There, right before my eyes, were mini, buttercreme-filled, chocolate-covered eggs ---- with directions!!!

One recipe's worth and our family was convinced this needed to be a yearly tradition!

With hundreds, no, thousands, of buttercreme eggs under my belt (unfortunately I mean literally as well as figuratively), I pass this recipe on. Please don't be put off by the length of the instructions. The eggs are very simple to make, they can be done in advance, and can be made over a period of time.We have made them (and shared them)  in small groups with friends and neighbors and in classes.  As well as simple, they are very affordable.

Although you can make them any size or shape you wish, we prefer the small two-bite size, and at this size, the following recipe makes approximately FIVE DOZEN!

Basic Buttercreme
1 15 oz. can sweetened condensed milk
2 cubes margarine or butter at room temperature
2 tsp. vanilla extract
2 tsp. salt
3 pounds (approximately) powdered sugar


With electric mixer, combine all but the powdered sugar and beat until smooth. Gradually add the powdered sugar. When it becomes too stiff for the mixer, continue to knead the powdered sugar in with your hands until you have a smooth dough that is not stick, but not too dry. 


When you are ready to form the eggs, decide how many flavors you want to make, and divide the buttercreme accordingly into bowls and cover each so they won't dry out. 


Choose from the following possibilities or create your own:

• mint flavoring with green or pink coloring
• orange flavoring with red and yellow coloring
• powdered chocolate drink mix or cocoa powder
• well-drained and finely chopped maraschino cherries and/or chopped nuts
• shredded coconut and almond flavoring
• maple flavoring
• mini-chips or other mini-candies
• crushed peppermint sticks or candies
• cocoa powder and orange or raspberry flavoring
• malted milk powder

Working with one flavor at a time, take walnut-size portions (for small eggs) and, using palms of hands and fingers, form into an egg shape. Place on waxed-paper lined cookie sheets. Chill several hours or overnight.

Friday I'll be back with the simple chocolate coating, and ideas for decorating them if you are that ambitious! Also, our experiences with packaging them for mailing and a cheapskate recipe for homemade sweetened condensed milk. 


Until then, I am Simply Gail with Simple and Cheap Ideas --- Have a great week!