Kenmore Genius Blog

Crema batida con cajeta

3 · Nov 22, 2011 · 7 Comments

I love, love, love homemade whipped cream. So, when I figured out a way to improve upon a classic by giving it a little Mexican touch, I knew it’d be a hit at my table. I’ll be serving this version of homemade whipped cream on my pumpkin pie later this week for Thanksgiving. Check out the video to see how easy it is!

[youtube]http://www.youtube.com/watch?v=NPdEPyIaF9c[/youtube]

Cajeta whipped cream

Goat's milk caramel (cajeta) gives classic homemade whipped cream a Mexican touch, perfect for topping desserts for the holidays.

Ingredients

2 cups (1 pint) of whipping cream
2 teaspoons of granulated sugar
2 tablespoons cajeta

Instructions

Chill the whipping cream in the freezer for up to an hour, making sure to shake the container every 10-15 minutes so that the cream doesn’t freeze. Some ice crystals will form along the sides. After an hour, pour the whipping cream into your food processor and secure the top.
Run the processor for about a minute, then add the 2 teaspoons of granulated sugar. Keep running the processor for another minute or two. You may want to stop the motor briefly and open the lid to make sure that the cream is beginning to thicken. If necessary, use a spatula to push any whipped cream down the wall of the bowl.
Turn the processor back on and let it run for about 30 seconds. Begin to slowly add the cajeta. I prefer about 2 tablespoons so it’s not as sweet, but you can add up to 3 tablespoons if you like. Run the processor until the cajeta is fully incorporated. Unplug your food processor and use a rubber spatula to spoon the whipped cream out of the bowl.

Notes

Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

https://theothersideofthetortilla.com/2011/11/crema-batida-con-cajeta/

You can head over to the Kenmore Genius Blog for the full story and my recipe for cajeta whipped cream, the perfect pie-topper for your holiday.

What kind of special touches do you add to the holiday dinner table?

Sopa de frijol negro con chipotle

5 · Oct 7, 2011 · 3 Comments

Check out this fantastic and hearty black bean and chipotle chile soup I made this week. There are three reasons I love this recipe: First, you can make it in the blender—so it’s very easy to clean up afterward. Second, the whole recipe from prep to bowl can be made in 15 minutes or less! And last but not least, this recipe is very healthy—it’s low-fat and high in fiber. It makes a great first course if you divide into smaller portions, or with a little bolillo roll and butter, it can make an excellent and filling lunch or dinner.

black bean chipotle soup …

Agua de melón

7 · Sep 2, 2011 · 3 Comments

Today on the Kenmore Genius Blog, I’m sharing a quick and simple recipe to make agua de melón in your blender. I especially love to drink this with breakfast.

The basic ingredients: Cantaloupe, a little sugar, water and a squeeze of fresh lime juice. If your melon is super ripe, you can also reduce the sugar by half or leave it out completely for a healthier, no-sugar-added version—it’s up to you. Hop on over to the Genius Blog for more on this recipe. This recipe calls for cantaloupe, but you can also use honeydew melon (melón verde).

Agua de melón

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3 to 3 1/2 cups

Ingredients

1/2 of a ripe cantaloupe
1/4 cup of sugar dissolved in a half cup of warm water
1 cup of cold water
Optional: juice of half a lime

Instructions

Dissolve the sugar in a half cup of warm water to create a simple syrup. Set aside and allow to come to room temperature.
Cut the cantaloupe into cubes and put it into the blender with 1 cup of water until it’s completely liquified and smooth.
Place a fine sieve over a pitcher and pour the contents of the blender through it to strain. Use a spoon to press any remaining juice through the sieve.
Add the simple syrup to the pitcher and stir well. If you opt to use the lime juice, add that after the simple syrup.
Serve chilled or over ice. Yields 3 to 3-1/2 cups of juice, depending on the ripeness of your cantaloupe. Refrigerate any juice you’re not going to drink immediately and consume within two days.

https://theothersideofthetortilla.com/2011/09/agua-fresca-agua-de-melon/

If you want to read more about aguas frescas, check out some of my previous recipes here on The Other Side of The Tortilla:

Did you like this recipe? Please share it with your familia and amigos! ¡Gracias!

Cheater’s alfajores

4 · Aug 1, 2011 · 11 Comments

Alfajores are basically code for delicious cookie sandwich with dulce de leche in the middle. They’re a popular confection in Spain and parts of Latin America. They’re delicate cookies made with corn starch that give a buttery, satin texture with the perfect amount of crumble. I love alfajores (and usually try to pick up a box of the fancy, individually-wrapped kind from Palacio de Hierro while in Mexico) but sometimes I just need a quick fix without the hassle of making cookies from scratch when I can’t buy the fancy kind.

On the Kenmore Genius Blog, I confessed my dirty little secret on how to make alfajores with all of the flavor and hardly any of the work. If you’re a disaster in the kitchen, are pressed for time with a busy schedule or just having a lazy moment, this recipe is for you! It’s so easy, you’ll wonder why you never thought of it yourself….

Chile chicken tacos in the slow-cooker

10 · Jul 30, 2011 · 2 Comments

I’ve been working late into the evening recently so I decided to break out my slow cooker and put it to work for me! On top of the late nights, the brutal heat wave we’ve been having over the last few weeks has made me less than happy about spending time in the kitchen after a long day, especially if it involves heating up the oven or even the stove top for more than a few minutes because I don’t want to be any hotter.

This recipe for chicken tacos is great for a few reasons: it’s super easy to make, it takes very little effort to prepare and it can be used as a filling for three different dishes so if you make a little extra you can turn it into more than one meal.

It can be used just as a regular old taco filling, rolled and fried in a tortilla to make taquitos or even rolled and bathed in salsa and topped with cheese as enchiladas. The biggest bonus of all: It won’t heat up the kitchen….

Salsa de tres chiles

1 · Jul 12, 2011 · 4 Comments

In case you missed it last week… check out our salsa de tres chiles on the Kenmore Genius Blog – the ultimate fresh, homemade dip for your tortilla chip! Warning: you may never be able to eat crappy restaurant “salsa” ever again after tasting this stuff. You know what I’m talking about – that runny, watery, often bland mess of tomatoes, onion and jalapeños they serve at chain restaurants. You’ll have to visit the Genius Blog for the full recipe with instructions, but here’s a sneak peek of the video:

[youtube]http://www.youtube.com/watch?v=qjYHU9woZ1s[/youtube]

Give this post a Facebook “Like” or a +1 on Google+ if you pledge to never eat bad salsa again!

Disclosure: I am compensated for my posts on the Genius Blog and provided with Kenmore small appliances to test but all my recipes and opinions, about the appliances and otherwise, are my own.

Paletas de mango con chile

7 · Jun 24, 2011 · 1 Comment

I wrote about my love for paletas and shared a recipe for paletas de mango con chile on the Kenmore Genius Blog recently. These are similar to mangonadas, but those usually include chamoy as an ingredient, and this recipe doesn’t.

Hop over there to check out the post with some additional notes on the ingredients. Enjoy the yummy video!

[youtube]http://www.youtube.com/watch?v=_MdGPkxkE2Y[/youtube]

Paletas de mango con chile

Ingredients

4 manila mangoes
juice of 4 limes
4 tsp chile powder (or more to taste)
1/2 cup water
1/4 cup granulated cane sugar (I like Zulka brand)
zest of 2 limes

Instructions

In a sauce pan, bring the water, sugar and lime zest to a boil, then reduce heat to a simmer. Stir until sugar is dissolved. Simmer for about 5 minutes to infuse the flavor of the lime zest and then remove from heat and let come to room temperature.
Peel the mangoes and remove all the flesh. When you get close to the pit, you can just scrape it in a downward motion away from you to get the last bits off.
Put the mango flesh (which should be about 2.5 cups) into the blender with the lime juice, sugar syrup and chile powder.
Pulse on low for 10-15 seconds so that you get a puree that has some small mango chunks in it.
Pour evenly into popsicle molds, making sure not to fill them all the way to the top; the popsicles will expand a little when they freeze, so leave a little room so they don't spill. Place them on an even surface in the freezer for at least 12 hours (or longer if you use bigger molds).
Once they’re frozen through, run the bottom of the mold under warm water just long enough to loosen them from the mold.

https://theothersideofthetortilla.com/2011/06/paletas-de-mango-con-chile/

Disclosure: I am compensated for my posts on the Genius Blog and provided with Kenmore small appliances to test but all my recipes and opinions, about the appliances and otherwise, are my own.

We’re expanding the Tortilla!

0 · Jun 17, 2011 · 11 Comments

If you’re a fan of our Facebook page, then you probably already know from our announcement last week that we’ve partnered with Kenmore to provide exclusive content on their Genius Blog every Friday for the rest of 2011. I’ll be talking about kitchen tips, Mexican ingredients and sharing recipes I’ve written especially for Kenmore’s audience.

You may remember I have done two cooking shows with Kenmore in the last year, first albóndigas at the Ritz-Carlton South Beach at the 2010 Blogalicious Weekend conference, and then chilaquiles at the Kenmore Live Studio in Chicago with Chuy Valencia, the rising star chef and owner of Chilam Balam. I had so much fun with those and I’m excited about this partnership and teaching others about our cuisine and the Latin kitchen in general. I encourage you to visit over there on Fridays to see what else I’m up to when I’m not posting new things here….