Recipe Of the Day – Watermelon Mint Agua Fresca (Mercela Valladolid)

Mmmm, a cool mint and watermelony drink treat perfect for summer!

This Watermelon & Mint Agua Fresca is a great, cool drink to treat yourself to something awesome during summer!

Ingredients:
* 4 Cups of Watermelon, seeded and cubed (about 3 pounds).
* 1/2 Cup Water.
* 24 Mint Leaves, divided.
* 8 Tablespoons of super-fine sugar (adjust to your sweetness level, remember that Watermelon is naturally sweet!), divided.
* 4 very thin lime slices, halved into half moons, divided.

Directions:
Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon Agua Fresca. Stir and serve.

Here’s a video showing how to make it!

Thanks to Cox and Food Network for this recipe.

 

MyMom: Recipe of the Day – Green Chile Chicken Enchilada Casserole

It will look something like this, add Spanish rice for a great meal. Guacamole is ----- also an awesome topping! Too bad you don't have my mom's incredible ----Mexican hot sauce though....

Looking for an awesome meal to make tonight? CHECK THIS OUT! This is a favorite recipe of my mom’s (as she says at the bottom), and it’s definitely delicious! It’s a Mexican dish, but a mighty tasty one! Try it!

Here is what you will need:

Ingredients
* Chicken tenders (fresh is better) about 2 lbs. more or less depending on how much meat you like.
* About 25-30 corn tortillas.
* 1 large can of green chile enchilada sauce.
* 1 can cream of chicken soup.
* 1 tub of 16 oz. sour cream.
* 1 small can chopped green chilies.
* 1 small can diced black olives.
* 1 large onion, chopped.
* 1 large block of cheddar cheese ( I used colby-jack).
* Cooking oil.
* Hot sauce of your choice.
* Salt, pepper, and/or garlic powder to taste.

How To Make:
If desired…. sprinkle salt, pepper and garlic between layers. Preheat oven to 350 F.

Step 1: Boil Chicken tenders in salted water, garlic and pepper for about 30 min. longer if frozen, when cool, cut up in chunks or shred.
Step 2: While chicken is cooking, using small fry pan, cook onion till tender.
Step 3: Grate cheese into bowl.
Step 4: In large bowl, combine Green chile sauce, 8 0z. of the Sour Cream and Cream of Chicken soup.
Step 5: Gather large cake pan or casserole pan and assemble ingredients close to each other for layering.
Step 6: Heat frying pan with cooking oil.
Step 7: When oil is hot, dip corn tortillas, one at a time for 3 sec. aprox. on both sides, to soften them.
Step 8: Put 6 tortillas on bottom of pan.
Step 9: Add layer of chicken, onions, green chilies, black olives, and about 1/4 cup sauce from large bowl. Sprinkle with a little cheese. (You will use most of it for the top)
Step 10: Continue cooking tortillas and layering till you have aprox. 3-4 layers, finishing with tortillas.
Step 11: Pour rest of sauce over top , add rest of cheese and sprinkle with black olives.
Step 12: Cook at 350 F uncovered for 30 minutes.

Top with Sour Cream and Hot sauce, if desired. Cut into squares and enjoy!

This recipe came from a friend of mine that served it when I went for a visit. I LOVE it! Delicious! I guess it isn’t new, because I found it in a cook book later, so just saying, it isn’t mine. But it’s great and my kids love it!

 

Recipe Of the Day – Key Lime Pound Cake With Key Lime Glaze

A random pic of Key Lime Pound Cake with a Key Lime Glaze. Not actual recipe.

Want to know how to make some delicious Key Lime Pound Cake for dessert tonight? Follow this recipe below by Gayle Seidelman to find out exactly how to do it, and make your mouth taste like Heaven. :)

Here is What You Need and How Much
1 cup butter
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all purpose flour
1 cup milk
1/8 teas. salt
1 teas. vanilla
1 teas. lime zest
1/4 cup key lime juice

Steps to Make Key Lime Pound Cake

Step 1: The first thing you’ll want to do is preheat the oven to 325 degrees. Use a heavy-duty electric stand mixer and use it to beat the butter and shortening, make sure it’s set to Medium Speed. Mix it until it appears creamy.

Step 2: After the creamy concoction is done, slowly add Sugar while continuing to beat at medium until it turns light and fluffy. Now you will want to add Eggs, make sure to do it one at a time, and beat until blended after adding each egg to the mix.

Step 3: You’ll want to stir together the flour, baking powder, and salt in a separate bowl, and then add them to the butter mixture. Alternatively you can use milk. Be sure to begin and end with the flour mixture. As before, be sure to beat it at a low speed and make sure its blended after each addition. Lastly, you’ll want to stir in vanilla, lime zest, and lime juice before you pour the batter into a greased and floured 10-inch (12-cup) tube pan.

Step 4: Bake this concoction at 325 degrees for 1 hour and 15 minutes or 1 hour and 20 min. or until a long wooden pick inserted in the center of the cake comes out clean. After its been baked, cool it in a pan on a wire rack for 10 or 15 minutes. Remove from pan to wire rack.

Step 5: Now you will prepare the Key Lime Glaze by mixing together 1 c. Powdered Sugar; 2 Tablespoons Key Lime Juice and 1/2 teaspoons of vanilla. Now immediately brush over top and sides of cake with the Key Lime Glaze. Be sure to let the whole cake cool completely which will take about 1 hour.

Eat and enjoy! :)