Review: Foods and Flavors of San Antonio
I was very happy to receive a preview copy of Gloria Chadwick's Foods and Flavors of San Antonio, a collection of over 250 Tex-Mex recipes!
Flour Tortillas
The next recipe I tried was a baked chicken recipe. Boneless, skinless chicken breasts are breaded in a light cornmeal mixture, which includes parmesan cheese, cumin, chili powder and cayenne pepper. After baking, the chicken is topped with salsa and shredded Pepper Jack Cheese.
We're all about spicy at our house and this dish didn't disappoint! The chicken was moist and the combination of flavors was perfect! If you like things a little milder, try cutting back on the spices and use regular jack cheese or even a mild cheddar.
Monterey Pepper Jack Chicken
Preheat oven to 425 degrees. Lightly spray a 13x9" baking dish with nonstick cooking spray. Set aside. In a small bowl, whisk the eggs and water until frothy. On a dinner plate, combine the cornmeal, Parmesan cheese, cumin, chili powder and cayenne pepper. Dip the chicken breasts in the egg, then dredge in the cornmeal mixture, coating evenly. Shake off the excess. Place the chicken in the prepared baking dish and cook for 30 to 35 minutes or until the juices run clear when pierced with a sharp knife. Remove the chicken from the oven and pour the salsa over. Sprinkle with the cheese. Return to the oven for 10 minutes or until the cheese melts. Serve over rice with sour cream on the side. Serves 4.
You can purchase Foods and Flavors of San Antonio at a special online price here. Gloria also has a food blog which you can read here. And you can check out the book blog tour here! Thanks, Gloria for the chance to preview your new book and try some of your delicious recipes!
Just a few of the recipes included in this book are: Beef Chimichangas, Pico de Gallo, Pork Enchiladas with Tomatillo Sauce, Chicken Enchiladas Rancheras, Chocolate-Kahlua Flan, Frozen Margarita Pie, Tequila Salmon, and Chilaquiles Calabacitas. Yummy!
Using a recipe from Gloria's book, I whipped out some big, fluffy, perfectly browned tortillas for breakfast this morning!
Using a recipe from Gloria's book, I whipped out some big, fluffy, perfectly browned tortillas for breakfast this morning!
Flour Tortillas3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
4 T vegetable oil
1 cup warm water
Sift the flour, baking powder and salt into a large mixing bowl. Add the vegetable oil and water. Mix with your fingers until well blended.
Turn the mixture out onto a floured surface and knead for 3 to 5 minutes or until the dough is soft and no longer sticky. Cover with a damp kitchen towel and set aside for 20 to 30 minutes.
Divide the dough into 18 balls about 1-1/2 inches in diamter. Keep them covered with a damp cloth.
Roll out each ball on a floured surface with a rolling pin into a circle about 6 inches in diameter and 1/8" thick.
Cook the tortillas, one at at time, on a hot comal or skillet until they are lightly browned on each side. Yields 18.
These tortillas were so delicious and just the thing to go with some scrambled eggs with ham!
The next recipe I tried was a baked chicken recipe. Boneless, skinless chicken breasts are breaded in a light cornmeal mixture, which includes parmesan cheese, cumin, chili powder and cayenne pepper. After baking, the chicken is topped with salsa and shredded Pepper Jack Cheese.
We're all about spicy at our house and this dish didn't disappoint! The chicken was moist and the combination of flavors was perfect! If you like things a little milder, try cutting back on the spices and use regular jack cheese or even a mild cheddar.
Monterey Pepper Jack Chicken
2 large eggs
2 T water
1 cup cornmeal
2 T Parmesan cheese
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp cayenne pepper
4 skinless, boneless chicken breasts
2 cups salsa
1 cup shredded Monterey pepper jack cheese
3 cups cooked white rice, hot
1 (8 oz.) container sour cream
Preheat oven to 425 degrees. Lightly spray a 13x9" baking dish with nonstick cooking spray. Set aside. In a small bowl, whisk the eggs and water until frothy. On a dinner plate, combine the cornmeal, Parmesan cheese, cumin, chili powder and cayenne pepper. Dip the chicken breasts in the egg, then dredge in the cornmeal mixture, coating evenly. Shake off the excess. Place the chicken in the prepared baking dish and cook for 30 to 35 minutes or until the juices run clear when pierced with a sharp knife. Remove the chicken from the oven and pour the salsa over. Sprinkle with the cheese. Return to the oven for 10 minutes or until the cheese melts. Serve over rice with sour cream on the side. Serves 4.
Recipes from Foods and Flavors of San Antonio by Gloria Chadwick (c) 2009 used by permission of the publisher, Pelican Publishing Company, Inc.
You can purchase Foods and Flavors of San Antonio at a special online price here. Gloria also has a food blog which you can read here. And you can check out the book blog tour here! Thanks, Gloria for the chance to preview your new book and try some of your delicious recipes!
