Category: Blog

Stuffed Peppers and Stuffed Onions with Old El Paso® Enchilada Sauce, Beyond Tacos

1 Comment

Where in the world has Coco Cooks been?  The answer to that is Portugal, Sweden, and adjusting to a new job, with a catering gig here and there. Life is good. And you will love this recipe for Old El Paso’s Beyond Tacos. It’s all about surroundings and who you surround yourself with. It’s an easy lesson, but sometimes learned the hard way.

portugal

Certain Someone and I started out our  European vacation this year in Estoril , Portugal. Our good friends , one Russian, and one Indian got married in a huge multi million euro villa by the sea . The theme was obviously Vodka Curry. Did I mention it was a two day ceremony encompassing both cultures? They turned the indoor pool into a dance club for the final reception.I’ve never seen a anything like it. I was busy doing the makeup for the bride during the ceremonies. The food of Portugal was outstanding and I became inspired. What little down time we had was spent on the beaches of Estoril, the Casino, and naturally eating our way up the coast.

sweden

After Portugal we went to our second home in Sweden. It’s been a few years for me, and it was great to see old friends and my extended family, in addition to Certain Someones parents. Our friends threw us a lovely crayfish party with beautiful fish dishes, cheeses, pies, and drinks. We ate , sang , and drank Schnapps throughout the night.  I love Sweden  and wish I could spend more time there.

OEP 2

Now onto this recipe…

Family meal time is the most important part of the day. And the most memorable meals are those filled with comfort and love. Onions and Peppers, stuffed with Mexican Cheesy Rice and meat, are baked to tender goodness with Old El Paso Enchilada Sauce. Serve Traditional Old El Paso refried beans on the side.I got my inspiration from the foods of the Mediterranean and Middle East with this. I love the technique of boiling onions, and peeling away the layers. then stuffing. It’s one of Certain Someones favorite meals.

Stuffed Peppers and Stuffed Onions with Old El Paso® Enchilada Sauce, Beyond Tacos
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 6
Ingredients
  • 2 large onions
  • 7 smaller sweet peppers to stuff. Use various colors is possible for variety.
  • 1 ½ lbs ground meat (beef, pork, chicken, or turkey). I mixed beef and pork.
  • 1 Old El Paso Mexican Cheesy Rice Kit
  • 2 10 oz Cans of Old El Paso Medium Red Enchilada Sauce
  • ½ can ( 5 oz) water
  • 2 tablespoons Olive Oil
  • 1 can of Old El Paso Traditional Refried Beans to serve on the side.
  • Chopped cilantro and paprika for garnish
Instructions
  1. Bring a large pot of salted water to a rolling boil.
  2. Preheat oven to 350 °
  3. On a cutting board cut the root end off of each onion.
  4. Carefully cut vertically each onion on the side (root to tip) down to the center part (the halfway point, about 6 layers). Do not cut in half. The outside papery layer will be easy to remove, but leave onion intact.
  5. Drop each onion in boiling water and cook for 15 minutes. Remove with slotted spoon and let cool until able to handle with ease. (Plunge in cold water to stop cooking and speed up cooling time).
  6. Once cool carefully peel each layer apart until you reach the smaller center/ core. The layers may not be as cooked towards the center, which is fine. Save and chop for filling.
  7. In a bowl mix ground meat and contents of the Old El Paso Mexican Cheesy Rice Kit. Add some chopped leftover onion from the cores of onion. Mix with hands until all is incorporated.
  8. Take a cast iron skillet or oven proof casserole and brush with olive oil.
  9. Take each onion layer and carefully fill with meat mixture and roil over and close.
  10. Stuff each pepper as well.
  11. Arrange in pan.
  12. Pour cans of enchilada sauce and water over stuffed vegetables.
  13. Cover tightly with aluminum foil.
  14. Bake for 1 hour. Carefully brush bastes each vegetable with the sauce and juices from vegetables.
  15. Remove foil and turn up oven temperature to 400°. Bake for another 15 minutes until bubbly and browned.
  16. Serve with heated refried beans as a side.
  17. Garnish with chopped cilantro and paprika .
Wordpress Recipe Plugin by EasyRecipe

You can find this and other great creative recipes on the Old El Paso website. Stay tuned for some great new holiday recipes.

 

 

Old El Paso® Mexican “Hummus” Dip and Simple Summer Entertaining

I don’t know about your summer, but mine has been a whirlwind of entertaining and being entertained. When shopping for clients, or traveling in new locals, I always love to visit the farm stands and Farmers Markets in addition to my usual purveyors. Out of all the markets I have been too , I have to say the Ferry Plaza one in San Francisco is one of my favorites. Chicago doesn’t slouch in that category either. Green City Market attracts locals and the movers and shakers of the culinary world . But my all time  favorite one is in Vienna , the Naschmarkt.

Vienna 20112

There is nothing so pleasing to eye and taste buds than fresh produce and food, and the farmers and artisans, and chefs who present them. Simple , beautiful, pure taste. One thing I’m noticing from my clients and the parties I attend, is they simple classic down home fare.  Nothing complex, just the good food speaking for itself without any hocus pocus and additional fanfare. I went to a well known philanthropists annual birthday fete, and the most memorable dish was a simple shrimp and clam boil stand with new potatoes and fresh chucked corn. My clients have been requesting simple roasts, root vegetable gratins, fried green tomatoes sliders, artful salads, and fruitful desserts.

Recently Updated12

In another assignment for Old El Paso, I was tasked with using Old El Paso products to complement the wonderful bounty form the summers Farmers Markets. Taking an everyday trendy staple, with Middle Eastern Roots, I played on the legume theme of a classic hummus , using Old El Paso traditional Refried beans instead. Forget Pita, and use Old El Paso Flour Tortillas , deep fried as your tasty chip sprinkled with Sea Salt. A sprinkle of sumac on top of the hummus and WOW. Be creative with your crudite. Give a quick blanch and ice bath to keep its crunchiness. Use various small glasses or verrines, and cutouts to make an artful display and impress your guests with a healthy starter .

DSC_0576

DSC_0543

Old El Paso® Mexican “Hummus” Dip and Simple Summer Entertaining
 
Print
Prep time
Total time
 
There is a beauty and nature and summers riot of vegetables available at the local Farmers Market. When we shop at them , we feel connected with our earth and community. The past decade, hummus, a Middle Eastern dish of pureed chickpeas, lemon, garlic and chickpeas has become a household staple in American homes and parties. Why not take this recipe and use Old El Paso Refried Beans for a tasty twist on this exotic , and healthy recipe? Serve it up in a spectacular arrangement of vegetables from the farmers market and deep fried soft Old El Paso tortilla wedges seasoned with Sea Salt. Your guests and family will be wowed!
Ingredients
  • Mexican Hummus
  • 1 can Old El Paso Traditional Refried Beans
  • Juice of 1 lime
  • ¼ cup Tahini
  • 1 teaspoon Kosher Salt
  • 3 cloves garlic minced finely
  • ¼ cup chopped sundried tomatoes
  • ¼ cup extra virgin olive oil. The fruitier the better.
  • Additional olive oil for finish drizzle
  • 1 teaspoon Sumac for garnish ( found in Middle Eastern section of grocery)
  • Vegetable Tray
  • 1 head cauliflower (blanched and plunged into ice water)
  • 1 /2 lb green beans (blanched and plunged into ice water)
  • 1 large carrot
  • 1 yellow squash
  • 1 zucchini
  • 1 Sweet Red Pepper
  • 1 pot of boiling salt water
  • Deep Fried Soft Tortillas Wedges
  • 1 package Old El Paso Soft Tortillas
  • Canola Oil For frying ( approx 2-3 cups )
  • Sea Salt
Instructions
  1. Bring a pot of salted water to a rolling boil.
  2. Make an ice bath in a large bowl.
  3. In a glass bowl combine all ingredients, except finishing oil and sumac, for the Hummus. Take and immersion hand blender and pulse until you have a smooth paste.
  4. Place in serving dish. Drizzle with oil and sumac. Cover loosely and keep refrigerated until serving.
  5. Prep and cut vegetables. Be creative and use cutters for carrots, ripple slicer for squash and zucchini, etc. Add cut vegetable to ice bath to keep color and crispness.
  6. Plunge cauliflower florets and trimmed green beans in to boiling water to blanch for a few seconds. Quickly remove from water with strainer, and add to the ice bath to stop cooking and retain color.
  7. Arrange on platter with dip.
  8. Heat up Deep Fryer at 350-375°.
  9. Cut small piles of soft tortillas into eights wedges.
  10. Fry in small batches until golden. Drain on paper towels and salt.
  11. Serve with vegetable platter.
Notes
Use your favorite vegetables that inspire you. Get creative with presentation. I use bud vases inside glasses to create a more dimensional serving effect. Add some spice of powdered chili instead of sumac, if you prefer your dip on the spicy side. Substitute fresh jalapenos for sundried tomatoes too. Keep it all chilled as the party goes on. Use trays on top of ice.
Wordpress Recipe Plugin by EasyRecipe

Happy Summer Eating. Visit the New Old El Paso site for other great ideas and see my recipes here.

Old El Paso Chicken and Pineapple Tacos with Cabbage Mango Slaw

1 Comment

It’s been a good bit of time since I last posted. In that time I’ve been traveling, working, catering, celebrating and creating recipes . Unfortunately it just hasn’t made it to the blog. Where to begin?

DSC_0731DSC_0202

First Certain Someone spent a lovely week at Half Moon in Montego Bay to celebrate a friends wedding. It was the best experience Ive ever had in Jamaica. Imagine your own luxury villa, butlers, maids, sunshine, private beaches, and just being spoiled. We really  needed it. We will  heading to Portugal and Sweden soon for another destination wedding, and to catch up with family and friends.

I’ve been getting some great catering gigs from consulates, a European airline carrier, and just overall great clients. I’m so happy the word is spreading about Coco Cooks.

And last before we get onto the food. Certain Someone turned 40! We decided to have a belated birthday party at the house in July ( In the fashion of the Queen), as its hard to coordinate everyone’s schedules.

Recently Updated11

I made the whiskey bottle cake, and commissioned the label and cigar from a great friend who has amazing talent. Check her out if you need customized toppers for your cakes.

DSC_0518

DSC_0487

DSC_0493

Now onto the recipe! Yes it another Old El Paso post. I was commissioned to do a total of 12 recipes for them, which are figured on their new website. While I don’t normally use prepared ingredients, I’m not naive enough as chef and career woman, that sometimes shortcuts and convenience are OK, especially when paired with fresh ingredients and creativity. Not everyone has the time nor inclination to make there own spice blends, salsa, tortillas, etc. So accepting the assignment and the challenge , where what motivated me. I love a challenge to think out the box. It’s grilling season and one can create all sorts of good things on the grill, or on an indoors grill, it you don’t have a gas or charcoal grill. I love the sight of grill marks . Check out the recipe and other great ones on the site.

Old El Paso Chicken and Pineapple Tacos with Cabbage Mango Slaw
 
Print
Prep time
Cook time
Total time
 
Ingredients
  • For Cabbage Mango Slaw
  • ½ head of small green cabbage sliced thinly or grated.
  • 1 carrot skinned and grated
  • 1 mango chopped into small pieces( no skin)
  • ¼ cup chopped cilantro
  • ⅛ cup brown sugar
  • ⅛ cup balsamic vinegar
  • ⅛ cup extra virgin olive oil
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 1 pineapple sliced
  • 2-3 lbs boneless skinless chicken breasts or boneless skinless chicken thighs.
  • 2 tablespoons Olive Oil
  • 1 Old El Paso Hard and Soft Taco Kit.( Contains taco shells, soft tortillas, Taco Seasoning, and Taco Sauce)
Instructions
  1. Preheat oven to 320°.
  2. In a glass dish or bowl marinate chicken with 1 packet of the Old El Paso Seasoning and 2 tablespoons olive oil contained in kit.
  3. In a small bowl add grated cabbage, carrot, chopped mango, cilantro, brown sugar, cayenne pepper, olive oil, salt and balsamic vinegar. Mix thoroughly and set aside while grilling chicken.
  4. Using an indoor or outdoor grill, preheat to higher setting to obtain a good sear.
  5. Wrap the soft tortillas in the kit in foil and place in oven. Heat for 10 minutes.
  6. Add chicken to grill and cook several minutes on each side until done.
  7. While chicken is grilling, place hard tacos shells on a placing sheet and add to the oven with soft tortillas. Don’t overcook. Turn off oven after 5 more minutes and keep warm till serving.
  8. Remove chicken from the grill and let reat a few minutes.
  9. Add pineapple slices to hot grill and sear on both sides for a few minutes. Remove from grill.
  10. Slice chicken on the diagonal and serve on platter with chopped grilled pineapple slices.
  11. Garnish with chopped cilantro.
  12. Serve with cabbage mango slaw, soft and crunchy tortillas, and sauce contained in the kit.
Wordpress Recipe Plugin by EasyRecipe

 

 

Old El Paso Refried Beans,Chicken,Cheese Empanadas with Creamy Lime Cilantro Dip

2 Comments

Here is another recipe I developed , incorporating Old El Paso Traditional Refried Beans.These Latin inspired hand pies, empanada’s, can be filled with many sweet and savory fillings.Using  Old El Paso Refried beans with chicken and cheese add an extra creaminess. I used premade empanada dough discs , which can be found in the  Latin food freezer section in specialty supermarkets. You can also use a basic premade refrigerated  pie dough. Or if you have the time, patience, and skill, try making your own empanada dough. Either way your guests will enjoy these snacks, or even a meal in one. Play with sizes to determine your portions or style of serving.  The accompanying sauce has  a zesty coolness  of cilantro and lime. Perfect for dipping.

Empanada’s can be baked or fried. In this recipe I fried them. If you fry at the optimal temperature( around 350 degrees minimum), the result is perfect and food is not greasy. I love how frying blisters the dough and makes it perfectly crunchy and flakey. If you choose to bake your empanada, bake in 400 degree oven for 15 minutes on a silicone mat lined baking sheet. Be sure to brush tops with a bit of oil.

So you see the methods and options for empanada’s are endless. Savory, sweet, vegan, meat filled. Enjoy. And remember using a product like Old El Paso Refried beans adds more creaminess and goes with a multitude of filling options.

 *Disclosure

This is an endorsement of product from General Mills/ Old El Paso in which I developed a few recipes for compensation.

 

 

Old El Paso Refried Beans,Chicken,Cheese Empanadas with Creamy Lime Cilantro Dip
 
Print
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • Empanadas
  • 10 premade empanada discs or ready made pie crusts cut into rounds( approximately 4 premade rolled crusts)
  • 1 cup boiled chicken breast, diced or shredded
  • 1 teaspoon chili powder
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon garlic powder
  • ½ cup Old El Paso Traditional refried beans
  • ½ cup shredded mozzarella
  • Vegetable Oil for deep frying.( amount varies on size of deep fryer or skillet)
  • Creamy Cilantro Lime Dip
  • 1 cup sour cream
  • Juice of 1 lime
  • ¾ cup cilantro chopped
  • ½ small onion minced
Instructions
  1. For Empanadas
  2. Heat deep fryer to 350 º
  3. In a small bowl mix diced chicken, chili powder, salt, pepper, and garlic.
  4. Take a small rounded tablespoon of seasoned chicken and place atop disc.
  5. Add a bit of cheese, and refried beans.
  6. Do not overstuff.
  7. Take each end of dough to fold over into half moon shape.
  8. Seal edges shut by pressing dough together, and then laying down on flat surface and using a fork to press in edges to seal.
  9. Fry empanadas a few at a time. Do not overcrowd fryer.
  10. Drain on paper towel. Keep warm on a parchment lined baking sheet in a 200 º oven.
  11. Creamy Cilantro Lime Dip
  12. In a small food processor or bowl/cup of immersion blender, add all sour cream, lime, cilantro, and onion.
  13. Pulse to blend.
  14. Refrigerate until ready to serve with empanadas.
Notes
You can use pre made refrigerated pie crust. If you make your own empanada dough, try coloring it with annatto. You can vary size of discs, empanadas, just remember not to overfill. You can use leftover rotisserie chicken, or other meats as a filling with Old El Paso Traditional Refried Beans, and Cheese of your choice.
Wordpress Recipe Plugin by EasyRecipe

Huevos Old El Paso with Traditional Refried Beans

1 Comment

The people at Old El Paso asked me to create a few recipes with their Traditional Refried Beans. I love refried beans and typically use them in a loaded nacho  type of dish. When given this assignment, all sorts of other ideas came to mind for me. I decided to do and elegant brunch dish working with a microwave egg poacher gadget. Using Old El Paso Traditional Refried Beans , I created a Latin inspired creative take of the classic Eggs Benedict. Rather than an English muffin, Hollandaise, etc, I’m  using a crunchy meal corn cake, topped with Old El Paso Traditional Refried Beans, poached eggs, sauteed peppers, Pico de Gallo and salsa. Your breakfast or brunch guest will be wowed with the presentation.

This is recipe that you can make many variations on. Here are my tips:

  • This would make a great Sunday Brunch Dish in which some components ( pico de gallo, sautéed peppers, can be made ahead to cut time.

  • The cornmeal cakes and eggs should be made closer to serving time.

  • Feel free to build upon topping with sour cream, more shredded cheese, chorizo, etc.

  • Use a microwave egg poacher dish, for quick, perfectly formed poached eggs.

Huevos Old El Paso with Traditional Refried Beans
 
Print
Prep time
Cook time
Total time
 
A brunch dish of cornmeal cakes, Old El Paso Refried Beans, Poached eggs, sautéed peppers, pico de gallo and salsa.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • Corn Meal Cakes
  • 1½ cups corn meal
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1 large egg beaten
  • 3 tablespoons melted unsalted butter
  • ½ cup warm milk
  • ¼ jalapeño pepper diced fine
  • ½ cup grated cheddar or Colby Jack Cheese
  • ½ cup vegetable oil for frying
  • Pico De Gallo
  • 1 cup grape or cherry tomatoes quartered
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 2 tablespoons minced yellow onion
  • Kosher Salt to taste
  • sautéed Peppers
  • 1 Green Pepper
  • 1 Red Pepper
  • 2 tablespoons minced parsley
  • 1 tablespoon vegetable oil
  • Kosher Salt and Ground Black Pepper to taste.
  • 1 16 oz can Old El Paso Traditional Refried Beans
  • 2 avocados
  • 6 poached or sunny side up fried eggs
  • 1 16 oz jar Old El Paso Thick and Chunky Salsa
  • *Pats of Butter for spreading on corn meal cakes optional
Instructions
  1. Seed and slice peppers into strips.
  2. In a small skillet, heat oil and on medium high heat saute peppers until softened.
  3. Toss peppers with salt, pepper, and minced parsley.
  4. Set Aside until plating.
  5. In a small sauce pan. Heat milk and butter, until butter is melted.
  6. Set aside.
  7. In a small bowl, mix together corn meal, baking powder, egg, salt, jalapenos, cheese, and milk and butter mixture, until mixture holds shape.
  8. Turn out onto a clean surface and roll to about ½ inch in width.
  9. Take a round cookie cutter and cut out6 cakes.
  10. Heat vegetable oil in a skillet to medium high.
  11. Drop corn cakes carefully into skillet and fry for 2- 3 minutes on each side until golden.
  12. Drain on paper towel and keep warm in a warming oven at 200º
  13. In a small bowl, add quartered grape tomatoes, cilantro, lime juice, onion, and salt. Toss to mix and set aside for plating.
  14. Heat the Old El Paso Refried Beans according to package instructions.
  15. Fry or poach your eggs to order.
  16. Peel and slice the avocado. Add some lime juice to prevent browning.
  17. On a plate, put a dollop of refried beans, add hot corn meal cake. Spread some butter on corn cake.
  18. Add a smear of Old El Paso Traditional Refried beans on top of buttered corn meal cake.
  19. Add the egg.
  20. Add A few assorted pepper slices ( green and red).
  21. Top with Pico de Gallo and Sliced Avocados and garnish plate with some.
  22. Serve with Old El Paso Thick and Chunky Salsa.
Wordpress Recipe Plugin by EasyRecipe

*Disclosure

This is an endorsement of product from Old El Paso/ General Mills , in which I developed a few  original recipes for compensation.