Peach Skillet Upside-Down Cake

This weekend I whipped up Rick Bayless' Peach Skillet Upside-Down Cake for a little fiesta I threw.  I love how rustic the cake looked, and it is a great way to use some of the season's last stone fruit.  I recommend using a non-stick skillet, but not a cast iron.  Don't forget you are going to have to flip the cake, so the cast iron might be too heavy.  You can use other fruit besides peaches, such as pineapple, apple, pear, nectarines, mango, or fresh or frozen raspberries, blackberries, blueberries, or pitted cherries.

Smokey, Spicy & Tangy Hot Salsa

A couple weekends ago I made some delicious hot salsa from Rick Bayless' Mexican Everday.  It was a cinch to make and I ended up using it on everything - quesadillas, scrambled egg tacos, and of course chips.  I love the smokiness of dry roasting the ingredients, the tanginess of the tomatillos, the spiciness of árbol chiles.  You can find the chiles at Fairway, Whole Foods, or a Mexican grocery store.

Mexican Scrambled Egg Tacos

Last night I made these delicious scrambled egg tacos for dinner.  They are so simple to make, you are done in 30 minutes - promise.  The recipe is from Rick Bayless's Mexican Everyday (my favorite).  Rick's original recipe calls for 1 pound of ripe tomatoes, but when one is in the dead of winter I go for the can of fire-roasted tomatoes when I can find them.  And yes, I left out the cilantro because I hate it, but please add it if you like.

Ingredients for Mexican Scrambled Egg Tacos, adapted from Rick Bayless's Mexican Everyday, serves 4:

-3 garlic cloves, peeled
-Fresh hot chiles, 2 serranos or 1 jalapeno (I used jalapeno), stemmed, seeded (if you want), and each cut into 3 or 4 pieces
-1 medium white onion, roughly chopped
-2 tablespoons vegetable oil, olive oil, or fresh pork lard or bacon  or chorizo drippings (I used olive oil)
-1 pound ripe tomatoes, cored and cut into 1/4-inch cubes, or one 14-ounce can fire-roasted diced tomatoes
-8 eggs
-Salt
-1/2 to 2/3 cup (loosely packed) chopped cilantro
-1 ripe avocado, pitted, flesh scooped from skin, and cut into 1/4 inch pieces
-12 warm corn tortillas, store-bought, click here for heating instructions
-3/4 cup roasted tomatillo salsa (click here for recipe), or bottled salsa or hot sauce for serving


Begin by dropping chiles and garlic cloves, one piece at a time into a food processor.  Let each piece get finely chopped before adding the next.  Then add the onion, and pulse into the pieces are no larger than 1/4 inch.

Heat oil in a very large (12-inch) skillet, preferably non-stick, over medium heat.  Add the chile-onion mixture, and stir regularly, until starting to brown, about 4 to 5 minutes.

Raise the heat to medium-high and add the tomatoes, or can of tomatoes (including juice) and cook.  Stir frequently, until all of the tomato liquid evaporates and oil separates out again, about 4 minutes with fresh tomatoes, 8-10 for canned tomatoes.

While tomatoes are cooking, crack the eggs in a bowl and season with 1 teaspoon salt and beat with a fork until eggs are roughly blended.  Chop avocado up and heat tortillas.

Pour eggs into skillet with tomatoes.  At first I thought this looked wrong and gross, but eventually the eggs cook up.  Slowly stir, scraping up the cooked eggs from the bottom of the skillet until the eggs are as done as you like.  I cook mine until everything looks almost dry.

Scoop eggs into two stacked tortillas, sprinkle with avocado, hot sauce, and cilantro.  Enjoy hot!

Swiss Chard or Spinach Tacos with Caramelized Onions

Twice last week, I made wilted greens tacos, once with spinach and once with Swiss chard - both were delicious.  This recipe is taken from my favorite Mexican cookbook, Mexican Everyday by Rick Bayless.  I didn't take a series of picture this round, but I still thought I would share the recipe.

Swiss Chard or Spinach Tacos with Caramelized Onions, by Rick Bayless from Mexican Everyday (serves 2 to 3):
-12 ounce bunch Swiss chard (or collard, mustard, or beet greens), thick lower stems cut off
OR 10 ounces spinach, about 10 cups
-1 1/2 tablespoons vegetable oil or olive oil
-1 large red or white onion, sliced 1/4 inch thick
-3 garlic cloves, peeled and finely chopped or crushed through a garlic press
-About 1 teaspoon red pepper flakes
-1/2 chicken broth, vegetable broth, or water
-Salt to taste
-12 warm corn tortillas
-1 cup crumbled Mexican queso or other fresh cheese such as feta or goat cheese, for serving
-About 3/4 cup salsa or hot sauce

To begin, cut the chard crosswise into 1/2 inch slices (small spinach leaves can be left whole).  In a very large skillet, heat the oil over medium-high heat.  Add the onion and cook, stirring frequently, about 4-5 minutes, until golden-brown, but still crunchy.  Add the garlic and red pepper flakes and stir around until  fragrant.  Add the broth or water, 1/2 teaspoon salt, and the greens.  Reduce heat to medium-low, cover the pan and cook until greens are almost tender, anywhere from 2 minutes for tender greens like spinach, or 5 minutes for Swiss chard.

Uncover the pan, and raise heat to medium-high and cook, stirring constantly, until the mixture is nearly dry.  Taste and season with additional salt if necessary.

Serve with warm tortillas, crumbled cheese, and salsa.

To learn how to warm tortillas, click here.

Last year around this time I made strawberry-rhubarb crumb bars.  Click here for the recipe.

Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

So my best friend and I are a bit obsessed with Rick Bayless' Mexican Everyday cook book.  Each week we are always calling each other talking about what recipes we have tried.  A couple weeks ago I made Tomatillo-Sauced Enchiladas with Spinach and Mushrooms, and the best part is definitely the tomatillo sauce.  Thankfully, I had plenty of sauce left over from the enchiladas, so throughout the week I was making scrambled egg tacos and huevos rancheros.

Here are the ingredients for Rick Bayless' Tomatillo-Sauced Enchiladas with Spinach and Mushrooms from Mexican Everyday (Serves 4):

-3 cloves garlic, peeled

-Fresh hot green chiles to taste, stemmed and quartered (1 jalapeno or 2 serranos are suggested)
-1 1/2 pounds (10 to 12 medium) tomatillos, husked, rinsed and cut into quarters
-1/4 cup (loosely packed) roughly chopped cilantro, plus a few extra sprigs for garnish
-3 tablespoons vegetable oil or bacon drippings, plus more for the tortillas
-2 cups chicken broth (I used vegetable broth)
-8 ounces mushrooms (button, oyster or shiitake are good), stemmed and sliced
-1 large red onion, thinly sliced
-10 ounces (about 10 cups) spinach, stems removed*
-1 cup (about 4 ounces) shredded cooked chicken (about one-quarter of a large rotisserie chicken) or cubed ham (optional)
-Salt
-12 corn tortillas, preferably store-bought
-3 tablespoons Mexican crema, sour cream, heavy cream or creme fraiche
-1/2 teaspoon sugar (optional)
-1 cup (4 ounces) crumbled Mexican queso fresco or other cheese such as feta or goat cheese

*Note: I used twice the amount of spinach the second time I made these enchiladas, which I recommend if you are not adding meat.

To begin, preheat oven to 350 degrees F.  Husk, rinse, and quarter the tomatillos.

Quarter the chiles and peel the garlic.

With a food processor or blender, finely chop garlic and chile one piece at a time.  Add the tomatillos and cilantro, and process until smooth.

Heat 1 1/2 tablespoons of the oil in a medium saucepan over medium-high heat.  Add the puree and cook, stirring nearly constantly, until the mixture has reduced to the consistency of thick tomato sauce, about 7 minutes.  Rick notes that the more you cook down the this base, the richer and sweeter the tomatillo sauce will be.

Add the broth and simmer over medium heat for about 10 minutes to blend the flavors.

While the sauce is simmering, heat the remaining 1 1/2 tablespoons of oil in a very large (12-inch) skillet over medium-high and slice the mushrooms.

Add the mushrooms and cook, stirring nearly constantly, for a couple of minutes, until they begin to brown.

Slice the onion and add about three quarters of it to the mushrooms (reserve the rest for garnish) and continue cooking, stirring frequently, for another minute or two, until the onions look translucent.

Add the spinach and optional chicken or ham and cook, stirring constantly, for a minute or so, until the spinach is wilted.  Season with salt, usually a scant teaspoon.  Cover to keep warm.

Lay out the tortillas on a baking sheet and spray or brush lightly on both sides with oil, then stack them in twos.  Place in the oven and bake just enough to make them soft and pliable, about 3 minutes.  Remove from the oven and stack them in a single pile; cover with a kitchen towel to keep warm.

Stir the crema (or stand-in) into the sauce.  Taste and season with salt, usually about 1 teaspoon (add sugar if sauce seems quite tart to you).

Holding a tortilla by one edge, dipping most of it into sauce, then lay it on a plate.

Spoon a heaping 2 tablespoons of filling down the center, roll up and lay seam side down on a dinner plate.

Repeat with 2 more tortillas, arranging them on the same dinner plate.  Cover the enchiladas with 1/4 cup of sauce, sprinkle with a quarter of the crumbled cheese and garnish with some of the resered onion and cilantro sprigs.  Continue to assemble the rest of the enchiladas or save for later.

Eat immediately while still warm and delicious!

Last year around this time I made a delicious quinoa salad, click here for the recipe.

Or if you are looking to make a Valentine's day treat, try some royal icing sugar cookies.  Click here for the recipe.