Martes de Postre de Limon.

Yummy, right?

After browsing endlessly through recipe-pages & foodblogs searching for some sort of fancy-easy

dessert... I decided I would make an easy one I already knew how to do that whenever it is done...it tastes

A-ma-zing!!

It's a kind of combination between a no-bake pie and a pudding. But is way better than both. An it's unbelievably easy to make. It is sweet and lemony and springish and just an amazing dessert for any occasion. And just a MUST DO in any kitchen.

Are those your salivary glands I hear? Okay okay!! I'll stop talking and go down to business already...

POSTRE DE LIMON.

(LIME DESSERT)

You'll need:

The Juice of 8 lemons.

One can of condensed milk.

Half of can of evaporated milk.

A bag of crushed crackers (graham=galletas maria).

Around 8 tablespoons of unsalted butter.

This is how you do it:

1. Melt the butter. Meanwhile Arrange the crushed crackers in a plastic or glass container.

Save a few.

2. Once the butter has melt; pour it over the crackers like so:

Now; using a rubber or wodden spatula mix together this two ingredients until you get a rocky sort mixture

And it becomes malleable at touch.

3.  Blend together, the Condensed Milk; Half of the Evaporated Milk; and lemon juice.

That's just a pretty picture....

And just let the blender work its magic.

4. Meanwhile, flatten the crackers w/ the butter until you end up

with a smooth surface, Like this:

5. When the mixture inside the blender looks smooth-like pour it over the container and store inside the fridge for at least one hour.

And sprinkle the remaining crushed crackers on top when you are ready to serve.

as promised... Chicken Tenders with Creamy Honey Mustard Sauce.

It's been another unusual cold spring day here in Mexico City. So Natural Light was poor ( food photographers praise Natural Light) so the original photos aren't that good. So it's needless to say that PS played a great part on this particular post. But I swear big big time that they do taste as amazing as they look.

The sauce was better than what I expected it to be, though, the taste (of course) is up to you. Because being honest I neglected the first recipe a bit to fit my taste. So feel free to do the same.

Ah! The recipe was taken out from Martha's Stewart web-page.

Since we had three leftovers... (not much) and my dad is in his anorexia stage mom made me make another sauce, since dad fancies himself as a gourmet man (which I can assure you he is not) but, as a challenge I made this other sauce made out of red wine. Which turned out alright, though, I still have to see what the man has to say about it. Although I really doubt he'll even want to try it... after all... he doesn't eat chicken, nor red meat or fish and he doesn't like salads either... see what I tell you when I say Anorexia stage?

but it's okay I guess... we all go through it, at least once... and al least in my family.

Plus, it's only on weekdays... weekends though, he eats all of the above and more.

And the red wine sauce recipe will also be posted.

.CHICKEN TENDERS

WITH

CREAMY HONEY MUSTARD SAUCE.

(step by step recipe)

1 chicken tenderloin, cut into small pieces.

1/8 cup of all-purpose flour.

1 cup of bread crumbs

(I used one that's supposed to be specially for chicken.)

1 egg slightly beaten.

Olive Oil.

1/2 cup of sour cream.

2 tablespoons of Mustard.

1 1/2 tablespoons of Honey.

Salt && Pepper.

How you do it?

1. Season the chicken tenders with salt && Pepper on both sides.

                Place the flour on a plate and slightly coat the chicken tenders with it. 

You don't want to coat them entirely, since, this first coating settles the seasoning we originally made.

According to my mom and Martha Stewart (so it has to be true).

2. In two separate bowls pour the bread crumbs and the egg (Slighty beaten, remember)

So we can coat the chicken again; First deeping it into the egg letting the excess drip off and finally into the bread crumbs pressing to help it adhere. Making sure you coat it entirely.

Like this:

3. In a medium seize pan, pour the oil and wait of it to heat up before placing the chicken tenders on it. Remember the chicken takes time to cook, around 15 minutes on medium heat. Or until they are

Golden brown and crispy.

4. Meanwhile in a small bowl and mix together the sour cream, mustard and honey; and season with Salt && Pepper. . Serve tenders with creamy honey mustard on the side.

VOILA!!

WINE SAUCE.

1 1/2 cups of red wine.

1 cup of sugar.

2 teaspoons of flour.

How you do it:

1. In slow heat put the sugar and wine stirr quickly.

2. Wait for it to boil before adding the teaspoons of flour

stirring with as much frequency.

3. Wait for it to reduce...

DONE.

( that's so Ramsays right?)

Entomatadas

Yes I took that picture and Yes I made those (with my mom's help) And Yes they tasted as delicious as they look.

Today was an unusual rainy day. It sucked. Big time... At least for me, because I don't like rainy days. Specially on Spring time.  The only thing that pulled me through was my coffee and this deliciously amazing Entomatadas I helped my mom make. While my dad ate some disgusting Machaca Burritos (Which is like, dry beef jerky with tomatos and other stuff...) my mom made me this healthy very mexican tranditional dish.  

As you can very well see, I did my weekend assigment and bought my pretty white dishes. YAY.  So from now on expect styled dishes. And pretty pics like this one, as well.

Good news!! Today, since, "La Seleccion" had a game with "Someotherteam" I had the entire morning for myself. And I spent it researching new easy recipes. And I have a pretty good idea of what I'll be making this week... So hopefully there will be more posts and more recipes soon.
Let's get to the recipe already!

VERY MEXICAN ENTOMATADAS.

As it is obvious... you need tomatos.

(Now since we had run out of tomatos, my mom and I had to use all the tomatos we had left

meaning, this recipe has: cherry tomato, Saladet Tomato, and the round normal one)

Basil.

Tortillas

(depending on how much entomatadas you want, the quantity you'll use)

Sour Cream.

Cheese (I use oaxaca cheese)

Chicken broth (again handydandy knor suiza)

Salt && Pepper.

Olive Oil.

This is how you do it:


1. Boil the tomatos and wait for them to get soft and wrinkled. About 15 minutes.
2. Place the tomatos in the blender and blend. If the sauce ends us too thick, feel free to add some water.
3. Add the chicken broth to the tomato mixture and add the Salt && Pepper to your taste.
4.  Meanwhile in a skillet pour some Olive oil and wait for it to heat up before placing the tortillas. Leaving them 1 minute on each side before serving.
5. Once the tortillas are served pour the sauce, the cheese and the sour cream on top.

AS EASY AS THAT!

Let me know what you think.