Recipe : Horchata

Have you ever had Horchata (pronounced - or-chata)? 

I recommend you try it.  I had never had it, ever, in my life.

Until now.

I enjoy watching cooking shows on PBS Saturday Mornings (when I am not out and about doing anything else), and there is was Mexico One Plate at a Time with Rick Bayless show on.  (I see now it is on the Live Well Network) 

At any rate, I saw an episode a long time ago, where Rick talked about how fabulous Mexican Horchata is.  It goes great with a spicy carnitas burrito he said.  I was like whatever dude, you are a crazy nut berger.  Basically what it was that he had described, was a sweetened almond/rice milk. 

A few weeks later I ended up seeing a post on the America's Test Kitchen Feed, and was like.. well, what do we have here?  Sounds simple enough!

And it was.

So, basically what you do, is you take slivered almonds, rice, vanilla, cinnamon and water and combine them.  Let them soak 12-24 hours, pulse it in a blender until smooth-ish, and then strain it, mix it with some evaporated milk and sugar. 

And WHAM-O!  Throw it in a glass over ice, maybe an extra sprinkle of cinnamon, and you have a delicious glass of Horchata!

 

It was quite sweet with the amount of sugar they said to add, they noted you could add 2 less tablespoons if you do not like yours quite as sweet, but I am thinking like maybe cut the sugar in half, and it might be more adequate. 

I may have had it in the morning while I sat outside eating cinnamon-sugar toast.

DIY Horchata (Adapted from America's Test Kitchen)

Makes about 5 cups

1 1/3 cups Slivered Almonds

1 Teaspoon of Ground Cinnamon

1 1/2 tsp Vanilla Extract

1/3 cup Long Grain Rice

4 1/2 cups Water

1 cup Evaporated Milk

1/4 cup Granulated Sugar

Take the first 4 ingredients and put them in a blender, and put the lid on. Shake it around a little.  Let it sit for about 16 hours - up to 24.  (Please note I did mine for 24 hours, and it was about 70 degrees out - if it is warmer, you might want to shorten the time.)

Line your strainer with some cheese cloth, put it over a large bowl and set aside. 

 

After your almond rice mixture has set out long enough, turn on the blender, and blend that stuff up!  (You could probably use a Cuisinart, but I am not that fancy.) Blend the mixture until relatively smooth.  It took me almost a minute or so.

 

Then pour the mix into the cheesecloth strainer set up you have going, let it strain itself out.  Once it has pretty much done it's work, take up the edges of the cheesecloth, and twist the cloth in a pouch to squeeze as much as the almond rice goodness out as you can.  Then toss the pulp packet out.

 

Stir your almond/rice water mixture, evaporated milk and sugar together in a pitcher/bowl until the sugar is dissolved.  (you can add more sugar if you would like, or leave out a sugar bowl when serving it for individual tastes.)

 

Then chill it for about 2 hours, and enjoy! 

 

You can store leftover Horchata in a jar with a tight fitting lid for up to 3 days in the fridge.

I will admit, I am pretty impatient, and I automatically put it in a glass over ice, tossed a little more cinnamon on it, and loved it up.

Recipe Page

Online Source

Dinner : Chicken Enchiladas!

Let me just say, I have never made Enchiladas before.

They were actually really easy!  I used some shredded chicken that I had made before by putting a bunch of chicken breasts in the crock pot, and then shredding it all and freezing in roughly 3 cup portions.

So, on my way home today, I grabbed some enchilada sauce, and cheese at the store.  I had tortillas, salsa, beans, and some taco seasoning at home.

So what I did, was I took the chicken, mixed it with some salsa, taco seasoning and finely shreded cheese.  I poured some enchilada sauce on the bottom of the pan, and then I took the tortillas, added about a quarter cup of filling, and rolled them.  Put them seam side down in the sauce, until the pan was full.  Then I poured the rest of the enchilada sauce over them, and topped with cheese, glorious cheese.

I put them in the oven for about 20 minutes, covered, and then took the foil off for about 10 more minutes

While they were baking in the oven, I made some 'mexican style' rice from the box, and threw some corn in those.

Served them with some sour cream, and devoured.

I would like to say, they are really filling.  We will have left overs for a few days.  I don't know if they will freeze well, but hopefully we will be able to eat most of them before I throw them away.

Dinner : Mexican Style Corn and French's Fried Onion Chicken

I first had the French's Fried Onion Chicken in Florida a year and a half ago, when we were attending my Hubster's half sister's wedding, and we were staying at his dad and step-mom's house.

I searched the Internet and came across this recipe for the Mexican Style corn, it is similar, but made with roasted corn cobs off the grill, a chipotle mayo, and a different cheese.  Looks good!

The recipe is super simple.  Basically, you take a can of corn, or a bunch of frozen kernels, and put them in a pan, add a bit of butter, and heat them up like you would normally.  Then, once you have reached preferred done-ness, add half a cup of Mayonnaise (mind you I am generally a Miracle Whip girl, but this needs Mayonnaise), and stir it together.  Then add some queso fresco on top.

For the French's Fried Onion Chicken, just follow the recipe on the outside of the container.  You take some fried onions, and crush them, add a couple tablespoons of flour, pepper to taste, stir.  Coat in egg wash, and then dredge in the crumb mixture.

Bake as you would normally for chicken.