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¡Bienvenidos a Mexico!

DSC01147 DSC01214¿Como está Ustedes?  ¿Bien?…¿Muy Bien?…¿Maravilloso?

Ok, enough of the Spanish, but I am still on Mexican time after having just returned a couple days ago from the land of sun, sand, clear skies and clear blue-turquoise waters.  Oh and HEAT…did I mention the HEAT?  If not, let me assure you, there was HEAT!  Much better than this minus crap we have been having in arctic cold Canada.

Holidays are a great time to clear the head, enjoy the company of your loved ones, experience awesome food, great scenery and to laze around and do nothing but expand your waistline (paying for it now though).  Hubby and I spent a week at the El Dorado Royale Resort in the Mayan Riviera with my daughter and her husband, whom were experiencing Mexico for the very first time.  Sorry kiddos if you caught the Mexican travel bug, but you probably knew you would after listening to your mother prattle on about the place all these years.

We had the best time there and one of the things that the El Dorado (our second visit) is known for is that the food being served in all their restuarant’s is absolutely fantastic.  We did not have one lousy meal, even our vegetarian daughter had plenty of choices.  Every meal was drop dead delicious and left us drooling for more.  The buffet breakfast featured the traditional North American fare of eggs, bacon, pancakes, roasted potatoes, sausage, muffins and breads to platefuls of fresh fruit and cheese, but also featured a well stocked omelet station manned by Alejandro who can deftly make an omelet in under 1 minute.

The newly added Mexican breakfast items of tamales, chicken tacquitos, cheese quesadillas, churros (these were OMG material) and a huge pot of Mexican hot chocolate served in traditional clay pots were a nice touch and I for one ate cheese quesadillas and tamales every morning.  Lunch (if you were indeed hungry after devouring half the buffet) featured a pizza joint down by the beach bar as well as an outdoor buffet for those not wanting to sit inside a restaurant for lunch.  Dinners were a sit down affair with extremely friendly and attentive “meseros/as” or “camareros/as” that spoke English for those not speaking Spanish and made you feel like royalty.   Dinners were Top Chef caliber and if  you ever get to the El Dorado, you must try the Dinner Theatre at the Fuentes restaurant.  Trust me, you will not be disappointed.  I will not go into detail here as it would spoil it for those wanting to try it as it is a fabulous experience.

DSC01114So this brings me to today’s post.  Now that I have returned from Mexico, my tastebuds are still stuck there.  So for the next couple weeks, I will be featuring some really yummy Mexican recipes either for breakfast, lunch or dinner that will transport you back to the clear blue waters and warm sunshine of the Mexican Riviera.

¡Hasta luego!



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Leftovers Turkey Tortilla Soup

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Happy New Year!!!

All the best to all my loyal readers for 2015.

I know it has been a crazy long time since I posted, but in my defense (such as it is), I was hogtied to the stove, the retail shopping cart and Christmas hoopla for the last 3 weeks of December.

It is now January and I have been on an organizational/cleaning spree the past couple weeks as we are getting the house ready for the market.  Don’t worry, this is not the Northern Homestead going up for sale (banish the thought!), but the Southern one.  There is simply too much property/things to look after here and with the *kids* now grown and gone, what the heck to do we need a large home for?  If I stay here any longer, I may just fill it up with more looms…..much to hubby’s dismay.

Anyway, that is what I have been doing and hence why no recent posts.  Until today. Yay!

So yesterday I was looking for an empty tupperware container in my *tupperware cupboard* (everyone has one of those) and I realized either a) someone was stealing my containers or b) there were way too many in use at the moment and I needed to do something about it.  So, I went through the fridge/freezer pulling out all kinds of containers that were filled with various things in varying amounts.  Next I pulled out the crockpot.

Crockpots are great, you dump ingredients in, set it to low or high depending on what it is, pop the lid on and walk away.  4-6 hours later, dinner is done!  They are also great for experimenting with….like my meal today.

DSC02656Leftovers Turkey Tortilla Soup

4 cups of homemade turkey stock (made from Christmas turkey carcass), this freed up 2 containers!
3 cups cooked brown and wild rice (again, 2 containers returned to the cupboard)
1 1/2 cups cooked black beans (one container emptied)
1 1/2 cups cooked and shredded turkey breast
1 cup frozen corn kernels (that were just starting to show evidence of being in the freezer too long)
2 cups home-canned crushed tomatoes with chiles
3 Tbsp tomato paste
3/4 of an orange bell pepper, diced
1/4 of a large white onion, diced
2 very small poblano peppers (frozen whole from the summer), de-seeded and diced
1 chipotle chile pepper in adobo sauce, diced
2 Tbsp dried cilantro (had no fresh on hand)
2 tsp cumin
2 tsp chipotle chile powder
salt and pepper to taste

Stir to combine and let sit for 4-6 hours for the flavours to get happy.  Garnish with tortilla strips and avocado slices.

This is one of those completely customizable recipes, toss in whatever you have in the fridge or freezer and mix up your spices to suit your chosen protein.

A very hearty, low-fat meal with the bonus of my tupperware cupboard being restocked.



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