Julie and Gordon Whann Way Mexicana Seis!
Hola! Buen Dia!
Es Hora De Desayunar
(Time For Breakfast)
Out The Door Early, Just Something Fast
Cornbread Toppers with Mexican Chili Crisp
(The yellow you see above is a flower or two shredding it’s petals, and me not wanting to clean it up. I liked it.)
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Quickie Easy Breakfast
Onions, Some Chopped, Some Rings, Chopped Red Bell Pepper…
Turkey Sausages,
Eggs, with Salt and Pepper Added to the Onions and Bell Peppers,
Sauteed in Butter on a Medium Heat
Add a Jalapeno Cheddar Muffin from Sprouts, some Tropical Mexican Juices, and a Drizzle of Avocado Hot Sauce
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My Chorizo and Potato Hash Brown Breakfast
Spring Onions and Hot Sauces are Always a Must
Right Out Of The Cast Iron Skillet
Cornbread Toppers Made Into A Sandwich, With Scrambled Eggs, Mexican Cheese, Sliced Tomatoes, And My Hash Browns
Topped With A Nice Hot Sauce
(Recipe Down Below)
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Es Hora De La Merienda
(Time for a Snack)
Mexican Stars
I found these perfect looking crackers at Sprouts. I loved that they were shaped like Stars so I bought a few boxes of them. At the time I purchased them I was contemplating a great dip to dip them into. But, when I opened the box and tried them I was really take aback by how plain they were. Kind of like eating cardboard. That is when I got the idea to season up the crackers, and worry about a dip later on.
(I always saw these as Mexican, and not anything but. Which is why this was so easy to create.)
(Recipe Down Below)
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My Mexican Cornbread Butternut Squash, and My Mexican Cornbread Jalapeno Muffins
I got the idea to make these into Mexican because I had already done it with some other squash I was experimenting on. The cornbread worked great baked into the squash. I was really pleased with how easy it was, and how delicious they all turned out.
The Squash are a Meal in Itself
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Cornbread/Onions/Broccoli/Cottage Cheese Muffins
My Cornbread Muffins with Onions, Broccoli, and Cottage Cheese
Great With An Egg Or Two
(Bacon and Herbs a MUST!)
Making The Broccoli/Onion/Cottage Cheese Cornbread Muffins:
I just wanted to do a quick write up here as I didn’t take photos of this food project because I already have photos of this food project on other website pages. This is the first time I made them into muffins though. In the past I made an entire cast iron skillet of them!
I just follow a cornbread mix directions either on the box, tube, or bag, and then I add my Chopped Onions, Thawed Broccoli Florets, and a 4-5 heaping spoonful of Cottage Cheese. I add it to the already prepared batter before it goes into a skillet or muffin tins to bake. You can eyeball the amounts that you want. You can see for yourself the amounts that you like in the mixing bowl as you add it to the batter.
Then, all you do is to transport the Cornbread Mixture into whatever you will be cooking it in. Just continue to follow the package directions and bake according to the recipe. Use toothpicks to test to make sure the cornbread is ready when done. Allow to cool, and then enjoy!
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Es Hora De Comer
(Time for Lunch)
Making a Chicken Pattie Sandwich out of my Cornbread Jalapeno Muffin
(Just add some greenery, tomato, and some mustard.)
(Recipes Down Below)
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Mexi-Corn
(Write Up By Gordon)
I took two ears of peaches and cream corn which is white and yellow corn mixed on the same ear. I shucked it leaving most of the outer husks in tact removing all the fine silk strands. I wrapped the corn in a single layer of paper towel, and then wet the paper towel. I then placed both ears of corn in the microwave and cooked them for 5 min. Then I turned the oven onto 350’F and placed the corn in a pie pan topped with aluminum foil. I then topped the corn with some butter, Chili Powder, Queso Quesadilla Cheese and Spring Onions, salt and pepper to taste, and placed it in the oven for about 8 min. or until the cheese became brown as shown in the picture. Make sure the Chili Powder makes its way all around the corn. These turned out really good, so give them a try, now that corn is in season.
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Recipes Start Right Here
When In Doubt, Get Take-Out
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My Chorizo and Potato Hash Brown Breakfast
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Ingredients:
5 or so, Russet, Idaho, or Yukon Gold Potatoes Work Best
14 oz., Chorizo Sausage
Wash Your Potatoes And Remove The Skins
Remove The Chorizo From The Casings, Place Into A Cast Iron Skillet
Turn The Burner On To A Medium-High Heat To Brown Them
Use A Grater and Shred Your Potatoes Into A Medium Mixing Bowl
Continue To Brown Your Chorizo In The Skillet
Drain Off Any Excess Fat Into The Sink To Discard
(When Done Remove The Chorizo From The Heat And Set Aside)
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Place The Potatoes On Top Of The Chorizo In The Skillet
Time To Add The Spices:
Chili Powders (I like to use a few different ones as they have different tastes.)
Jalapeno Powder
Hawaiian Sea Salt
(I really just sprinkled them on top and didn’t mix them in.)
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Into a 350F they go for about 25 minutes.
I Then Removed Them From The Oven and Flipped Them Over With A Large Spatula
I Did Do A Taste Test And Decided To Cook Them Longer
I Put Them Back Into The Oven For Another 10 Minutes
When Done, Allow To Cool
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Time To Make The Eggs
Simply Add Butter To A Frying Pan And Place On A Medium Heat
Add The Eggs And Scramble
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Setting The Table
Eat Up and Enjoy!
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Mexican Stars
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Ingredients:
3, 4.5 Ounce Boxes Star Shaped Crackers
(Valley Lahvosh Baking Company Crackers)
1/4 Cup Vegetable Oil
1/2 t. Cumin
1 1/4 t. Lime Pepper
1 T. + 1/4 t. Chives
1/2 t. Cilantro
1/2 t. Mexican Oregano
1/4 Ground Jalapeno
1/4 Jalapeno Sea Salt
1/4 t. Chili Powder
1/4 t. Chili Powder (Another brand. They have different tastes.)
1/4 t. Lime Powder
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Gathering All Of My Ingredients
I Wanted To Use Lots Of Herbs And Spices
(In the photo far right, above, you see two Chili Powders. Every Chili Powder is different in taste. Some stronger than others. I like to sometimes add a few of them to give more spicy flavor.)
In a Mixing Bowl add all of the Ingredients
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On a Baking Sheet Spray a Cooking Oil Spray..
Then Place all of the Star Shaped Crackers on it….
And Pour Over the Herb/Spice/Oil Mixture, Stir Together
Make Sure The Star Crackers Are Coated With The Mixture
Place Into A 300F Oven for 15 Minutes
Remove From Oven, Stir Around, Then Place Back Into The Oven For Another 15 Minutes
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When Done Remove From Oven And Sprinkle Some Jalapeno Sea Salt Over Top
Also Sprinkle A Pinch Of Lime Powder Over Top
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You Can Place Them Back Into The Oven For Another 10 or 15 Minutes
When Done, Place On Paper Towels To Cool
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My Mexican Cornbread Butternut Squash, and My Mexican Cornbread Jalapeno Muffins
Making Them Mexican Was The Best Thing I Did!
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Ingredients:
1 Butternut Squash
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Quaker Corn Meal (Yellow)
(And everything that the recipe on the tube requires to make the Cornbread. What you see above on the far left are the ingredients that are required in making the Cornbread itself.)
Now For The Other Ingredients…
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1 Medium Spanish Onion, Chopped
1 Can Black Beans, Drained
1 Medium Orange Bell Pepper, Chopped
Ground Oregano (amounts to be determined)
Ground Chili Powder (amounts to be determined)
Ground Jalapeno (amounts to be determined)
Spring Onions, Chopped (amounts to be determined)
Jalapeno Peppers, Deseeded and Sliced into rings (amounts to be determined)
Jalapeno Sea Salt, to Taste
Mexican Cheese (Queso Fresco)
Fresh Herbs: Cilantro or Parsley
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The first thing that I did was to slice my Butternut Squash right down the middle into 2 halves.
I then removed the seeds with the silver tool you see in the photos above. It is actually for fish, however I use it in many other ways than just fish.
I then placed the Butternut Squash halves down onto a foiled lined baking sheet.
(I did place them into a 350F Oven for about 8 minutes to soften the squash.)
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When I removed them from the oven I used a knife to cut into the squash, as you can see. I made the cuts vertical and horizontal.
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Time To Make My Glaze For The Squash
I want to glaze the squash with some Butter, Salt and Spices to brush over the squash.
1/4 Cup of Butter/Margarine
Dashes of Jalapeno Powder, Chili Powder and Ground Oregano. Use as much as you like.
A few pinches of Jalapeno Sea Salt
Melt the Butter in the Microwave and then add your Salt and Spices to the Melted Butter.
Mix together, and then brush onto the Butternut Squash generously.
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Place Back Into The 350F Oven For Another 8 – 10 Minutes
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Time To Make Our Cornbread
We Are Simply Following The Recipe On The Tube Of Yellow Corn Meal Mix
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Time To Remove The Butternut Squash From The Oven
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Working On Our Cornbread Mixture To Place Into The Butternut Squash
Chopping My Jalapeno Peppers (3) Into Rings
My Spanish Onion, Chopped
My Spring Onions, Chopped
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You Can Pretty Much See The Amounts I Am Adding:
The Sliced Jalapeno’s
About 1/4 t. Each Of My Spices
3/4 Of The Can Of Black Beans, Drained
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The Butternut Squash Is Ready To Take The Cornbread Mixture
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Time To Chop The Orange Bell Pepper And The Spring Onions
Add All That You Want To The Cornbread Mixture, Like So… Mix Together
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Now It Is Time To Dollop The Cornbread Mixture Into the Butternut Squash
I Also Added Some Jalapeno Peppers Down The Squash As Well
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Into A 350F Oven For About 10 -12 Minutes To Cook The Cornbread
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You Want To Make Sure Your Squash Is Fork Tender, And The Cornbread Is Done As Well.
Sprinkle Some Mexican Cheese On Top And Then Place Back Into The Oven To Melt The Cheese
When Done Remove From Oven Sprinkle Jalapeno Sea Salt and Allow To Cool
Garnish With Some Cilantro or Parsley
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My Jalapeno Muffins
I am placing the remainder of my Cornbread Mixture into Muffin Tins.
I used a Vegetable Oil Spray into each cup, and now I am dolloping the Cornbread Mixture into each cup.
I Topped Each Muffin With A Jalapeno Pepper Ring
My Delicious Butternut Squash Cooling
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Mexican Cheese and Jalapeno Salt left, My Muffins out of the oven Right
Time To Sprinkle Some Mexican Cheese Onto the Muffins, And Place Back Into The Oven For A Few Minutes To Melt The Cheese
Cool On A Rack
Beautiful and Delicious!
Again, Beautiful and Delicious!
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Adios!
Julie and Gordon Whann