200 Easy Mexican Recipes

 I love, love, love Mexican food. I just can’t get enough. So when I found 200 Easy Mexican Recipes by Kelley Cleary Coffeen  at Robert Rose Publishers my taste buds went wild. This cookbook has it all. There are recipes for Appetizers, Salsas, Tortillas, Soups, Traditional Recipes, Veggies, Beverages, and Deserts. Enough variety to make any day a fiesta. Beautiful full color photos show off these mouth watering creations. Want a sneak peek? I know ya’ll do.

Check out this great recipe. (It is actually the pic from the cover. There are plenty more in the book)

Grilled Shrimp with Avocado Butter, page 161

Makes 4 servings

Lightly marinated shrimp are simple but amazingly flavorful. Rich avocado butter adds a balance in texture and taste.

Tip: I like using a blend of spices to shorten my ingredient list. Creole seasoning has a combination of onion, garlic, cayenne pepper, oregano, salt and pepper. There are many good blends on the market, so you can find a favorite.

Barbecue grill

Food processor

Four 10- to 12-inch (25 to 30 cm) flat metal skewers

Avocado Butter

3    avocados, cut in quarters or into chunks    3

2    clove garlic, minced    2

2 tbsp    freshly squeezed lime juice    30 mL

2 tbsp    olive oil    30 mL

Kosher or sea salt

Juice of 2 limes (about 1⁄4 cup/60 mL)

1    clove garlic, minced    1

1 tbsp    Creole seasoning (see Tip, left)    15 mL

1⁄2 tsp    cayenne pepper    2 mL

2 tbsp    olive oil    30 mL

16    jumbo shrimp, peeled and deveined    16

1.    Avocado Butter: In a food processor, combine avocados, garlic, lime juice and olive oil and process until smooth. Add salt to taste. Serve immediately or transfer to an airtight container and refrigerate, stirring occasionally, for 30 minutes or for up to 2 hours.

2.    In a medium bowl, whisk lime juice, garlic, Creole seasoning, cayenne and oil until well blended. Add shrimp and toss gently. Cover and refrigerate for at least 30 minutes or for up to 2 hours.

3.    Meanwhile, preheat barbecue grill to medium-high.

4.    Remove shrimp from marinade and discard marinade. Thread 4 shrimp on each skewer.

5.    Grill shrimp, turning once, until shrimp are pink and opaque, 3 to 4 minutes per side. Transfer to a platter. Gently remove from skewers and serve with Avocado Butter.

Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. http://www.robertrose.ca May not be reprinted without publisher permission.

200 Easy Mexican Recipes

By: 

Kelley Cleary Coffeen

Mexican food is one of the most popular and influential cuisines enjoyed today.

With its alluring blend of flavors and aromas, combined with a relatively simple and colorful presentation style, it’s no wonder Mexican food is enjoying ever increasing popularity.

Inspired by authentic dishes, these foolproof recipes bring the flavors of Mexico into your home kitchen, made with ingredients that can be found at your local grocery store. They’re quick to make, easy to serve and affordable, yet are quite simply some of the best Mexican dishes you’re ever going to savor.

From beverages to desserts, the recipes are sure to delight, including:

• Pomegranate Margarita • Shrimp Ceviche • Corn & Chile Guacamole • Green Chile & Chicken Tacos • Machaca Burrito • Red Chile Enchiladas • Chicken Mole • Tres Leches Cake In addition to all the fabulous and exciting dishes she has created, Kelley offers a wonderfullyinteresting account of the traditions and culture surrounding Mexican cuisine, alongwith a comprehensive glossary depicting the flavors of Mexico, an ingredient list and a list of handy tools and equipment.

Kelley Cleary Coffeen is a cookbook author, food consultant, media personality and restaurateur who enjoys the flavors of the American Southwest and Mexico. Her creativity in the kitchen has resulted in a flourishing culinary career

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Ready to buy?  Head on over to Robert Rose and get a copy of 200 Easy Mexican Recipes or some of their other great books.

Championship BBQ Secrets for Real Smoked Food, Second Edition

Hubby and I l really enjoy cooking on the grill. We will grill almost anything. I personally think Hubby’s chicken and ribs could win a competition. It never hurts to take advice from the experts though. Ya know, learn a new trick or two to really make your BBQ perfect. Championship BBQ Secrets for Real Smoked Food, Second Edition shows ya lots of great ways to improve the flavor of your smoked meats, shellfish, veggies, fruits cheeses and even nuts. Add that genuine smoky taste to your next BBQ. This cookbook is fantastic includes info ya need to know to enter competitive contests and maybe even win. Learn about regional BBQ from all over the country. Great pics of techniques and several of these amazing recipes. Check out this example:

Buffalo-Style Hot Wings, page 239

These are HOT! As with true Buffalo chicken wings, serve these with blue cheese dressing and celery sticks to help cut the heat. The combination can be addictive. It’s great party food, especially when you’re watching the big game.

Recommended wood: oak, apple or pecan

Serves 8

Tips

If desired, remove wing tips before placing wings in the plastic bag(s).

Depending on the size of the plastic bags you use, 5 lbs (2.5 kg) of wings might not fit in one bag (keep in mind that the bag has to be able to seal when you are judging whether you will need a second bag). If that’s the case, use two bags and pour half of the marinade into each bag.

Marinade

4 cups       hot sauce, such as Frank’s RedHot®              1 L

11⁄2 cups amber liquid honey                              375 mL

1⁄4 cup        butter, melted                                     60 mL

5 lbs          chicken wings                                      2.5 kg

1.         Prepare the marinade: In a large bowl, combine hot pepper sauce, honey and butter.

2.        Rinse wings under cold running water and pat dry. Place in a large sealable plastic bag (or bags) and pour in marinade. Seal bag, toss to coat and refrigerate for at least 2 hours or for up to 6 hours.

3.         Remove wings from marinade, but do not pat dry. Discard marinade. Place wings in a single layer in disposable aluminum pans and set aside.

4.        Prepare a fire in your smoker. (For instructions, see pages 13–16.)

5.         Place pans on the smoker rack, add wood to the coals and close the lid. Smoke at 225ºF to 250ºF
(110ºC to 120ºC) for 2 hours, or until juices run clear when chicken is pierced

Excerpted from Championship BBQ Secrets for Real Smoked Food by Karen Putman & Judith Fertig © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Championship BBQ Secrets for Real Smoked Food, Second Edition

By:

Judith Fertig and Karen Putman

Barbecue fans everywhere can discover the art of slow-smoking.

Slow-smoked foods, or real North American barbecue, are foods cooked next to a fire, low and slow, flavored with wood smoke. The results are sublime — succulent, finger-lickin’ ribs, brisket, salmon and more.

Learn all about the art of slow-smoking in this comprehensive cookbook, which will appeal to novice and experienced outdoor chefs alike. It’s been updated with 16 new photographs — which includes 12 pages of step-by-step photos — all-new secret tips from championship barbecuers across North America and even more information on creating the perfect balance of flavors.

Over 300 carefully selected recipes are organized by ingredient to offer inspiration for the ultimate in smoked foods. The mouth-watering recipes make this an absolutely superb guide to an increasingly popular method of backyard cooking.

Karen Putman was a prize-winning chef who won many contests on the competition barbecue circuit, including a grand championship in the American Royal and several world championships.

Judith Fertig is a food/lifestyle writer and cookbook author who, with co-author Karen Adler, has written eight barbecue books, including 300 Big & Bold BBQ & Grilling Recipes

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Ready to buy?  Head on over to Robert Rose and get a copy of Championship BBQ Secrets for Real Smoked Food, Second Edition or some of their other great books.

Simply Sensational Cookies

 I received a copy of “Simply Sensational Cookies” by Nancy Baggett for review. First I want to thank Nancy for putting together this awesome collection. So many amazing recipes. There are cookies you have heard of as well as ones you haven’t. So much variety. Book includes chapters like Cookie-Baking Basics, and Handy Cookie Baking Questons and Answers. That is so nice, especially if you are just starting to learn how to bake. Lord only knows how many times I could have used those two chapters when I was first learning. Recipes are easy to follow and lots of em have beautiful photographs. This book will make ya hungry. Seriously look at the cover.

Remember I told ya there were tons of cookies. Just look at some of the categories that are included:

Extra Easy Cookies

Drop Cookies

Hand Shaped Cookies

Rolled Cookies

Brownies and Bars

Slice and Bake Cookies

Biscotti

Semisweet Crisps, Savory Cocktail Cookies and Crackers

and so on…

Hubby and I decided to make the recipe for Rum Balls on page 251. Oh boy are these delicious.I would buy the book for this recipe alone.

Simply Sensational Cookies

Sophisticated, contemporary cookie recipes from one of America’s most respected baking experts

From bestselling cookbook author and award-winner Nancy Baggett comes Simply Sensational Cookies, a delicious collection of cookie recipes that covers both the classics that mom used to make and modern, innovative ideas for the adventurous baker. Whether you’re a novice baker, an experienced cook, or a parent looking for new treats to try, this is the ideal cookbook for cookie-lovers, with more than 200 recipes ranging from fast and simple no-bake preparations to challenging projects for experienced bakers.

• Features more than 200 recipes, from traditional cookies like chocolate chip to sophisticated, savory cocktail nibbles
• Includes gorgeous and inspiring full-color photography throughout
• Nancy Baggett is also the author of Kneadlessly Simple (Wiley) and twelve other highly respected cookbooks

Whether you need quick treats for the kids to snack on or fancy fare for your next cocktail party, Simply Sensational Cookies offers a wide range of recipes that will satisfy your every craving.

Want to keep up with all things Wiley? you can sign up for their newsletter

Ready to buy? Head on over to Wiley and get ya a copy, Get one for a friend too while you are there.

The Chinese Takeout Cookbook

I love Chinese Food. I also like knowing exactly what is in my food. I found a wonderful cookbook from Random House Inc that shows me how to make my favorite Chinese dishes at home. Yeah. I was sent a copy of The Chinese Takeout Cookbook for review. Let’s check it out.

The Chinese Takeout Cookbook

If you love Chinese food like I do, and want to try to make it at home, this is the cookbook you have been looking for. I was so happy with all the great mouthwatering photographs of the dishes. Easy to follow directions. Super list of of eighty of your favorite recipes. Filled with the techniques that really make Chinese food pop. Love knowing that the recipes came from fellow blogger and cooking instructor Diana Kuan. I highly recommend this one y’all

America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
 
But what if you didn’t have to eat your favorites out of a container? 
 
In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to
 
• stock your pantry with ingredients you can find at your local supermarket
• season and master a wok for all your Chinese cooking needs
• prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
• wrap egg rolls, dumplings, and wontons like a pro
• steam fish to perfection every time
• create vegetarian variations that will please everyone’s palate
• whip up delectable sweet treats in time for the Chinese New Year
 
The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!

Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:
 
• Cold Sesame Noodles
• Kung Pao Chicken
• Classic Barbecue Spareribs
• Beef Chow Fun
• Homemade Chili Oil
• Hot and Sour Soup
• Chinatown Roast Duck
• Moo Shu Pork
• Dry-Fried String Beans
• Black Sesame Ice Cream
• And of course, perfectly fried Pork and Shrimp Egg Rolls!

Want to keep up with all things Random House Inc? You can like em on Facebook and follow em on Twitter.

Ready to buy?  Head on over to Random House Inc. and get ya a copy or two.

“300 Sensational Soups”

 I love soup. It is my favorite way to warm up on a cold day. It is also an amazingly comforting food. So many varieties out there, but how to make em all. I received a copy of  “300 Sensational Soups” for review. Let’s Check it out.

“300 Sensational Soups”

By: Carla Snyder and Meredith Deeds

 This is a fabulous collection  of “300 Sensational Soups”. Recipes are simple and super delicious. The varieties are incredible. We made French Cabbage Soup. This is a delightful tasting soup that is made hearty with the addition of smoked sausage. This cookbook teaches you everything from the basics to “how to gild the lily” ways to really make your creation visually appealing.

Sections Include:

Soup Stocks

Chilled Soups

Fresh From The Garden Vegetable Soups

Beans Beans and More Beans Soups

Cheese Please

 Hearty Soups For Meat Lovers Chicken and Turkey Soups to Comfort The Soul

Go Fish; Fish and Shellfish Soups

ChowDown Chowders

A World of Soups

Just Desert Soups

Gilding the Lilly:Toppings and Garnishes

The definitive collection of recipes for soup lovers everywhere

A good soup nourishes the heart as well the stomach, spreading a feeling of satisfaction and contentment. Hot soup is warming on a winter day, while cold soup is just as welcome in the heat of summer.

From comforting creamy chicken and rice soup to refreshing gazpacho, 300 Sensational Soups offers something for every season, mood and occasion. There are 50 international soups, including Vietnamese pho, Italian wedding soup, and Middle Eastern harira. Soups from the sea include such favorites as snapper in Asian broth with habañero and shrimp, and shrimp and pea soup with lemongrass. Each recipe also includes tips and techniques along with garnishing ideas. As well, there are many creative variations and serving suggestions.

There is also the Just (Soup) Desserts chapter, which features 20 dessert soups, including coconut soup with mango fritters, chocolate soup with brownie croutons, and chilled cherry soup with crème anglaise swirl.

With 300 recipes to choose from, ranging from everyday fare to elegant dishes for entertaining, 300 Sensational Soups offers home chefs a perfect bowl of soup every time

Want to keep up with all things Robert Rose? You can like em on Facebook and follow em on Twitter. Sign-up for their newsletter and get tasty recipes and valuable cooking tips delivered to your inbox!

Ready to buy?  Head on over to Robert Rose and get a copy of “300 Sensational Soups” or some of their other great books.

“Vegan Eats World” 300 International Recipes for Savoring the Planet Giveaway

Vegan Eats World

300 International Recipes for Savoring the Planet by Terry Romero

Another delightful cook book from Terry Romero. Wish it had more pics, but the ones in it look fantastic. Very detailed instructions so you are sure to get the recipe right. Includes a “road map” and “keys to the kitchen” for those who need a little more help. Recipes are as unique as the cultures they come from.Foods from…more

“Grilling Vegan Style” by John Schlimm Giveaway

Grilling Vegan Style 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ

by John Schlimm

Grilling Vegan Style” by John Schlimm is a fantastic alternative to traditional BBQ. When I first opened the book I was moved by the dedication. Truly inspirational.So many recipes I had never even thought possible on the grill…more

Vegan Italiano Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

 Some people are vegan for moral reasons others for dietary restrictive reasons. I fall into the second category. Being allergic to cow’s milk makes it incredibly hard to find really good Italian food that I can actually eat. I still want to enjoy that delicious Italian flavor. What’s the solution?? Vegan Italiano. I was sent a review copy. Let’s check it out

Vegan Italiano

Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

Vegan Italiano contains many highly satisfying vegan recipes for delicious Italian food.  The recipes are amazing. The use of fresh ingredients throughout not only makes the recipes delicious, but more nutritious as well. Classic Italian favorites as well as many creative new finds. There are no pictures in this one except for a tasty looking morsel on the cover. Packed full of 225 fabulous recipes that give vegans and anyone that cannot have meat, dairy or eggs a chance to enjoy that rich Italian flavor we all crave.

Sections Include

Appetizers

soups

Salads

Pasta

Rice and Other Grains

Vegetables, Beans and other Legumes

Pizza Breads, Sandwiches, and Other Lighter Fare

Deserts

Summary of Vegan Italiano

Mangia - minus the meat and dairy – with these classic Italian dishes from the author of The Mediterranean Vegan Kitchen.

In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil – all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too.Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions – which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Now readers can treat themselves to something scrumptious – even if they can’t make it to Italy this year.

Ready to buy?  Head on over to Penguin.com and get ya a copy or two

The Book Of Garnishes

 Food is tasted first by the eyes. I really belive this. A visually appealing plate is how you can impress your family and others easily with your cooking. Many people are scared of adding such things as garnishes to there food because they think it’s to hard. I am here to tell you you are wrong. The art of garnish is as easy as knowing a few kitchen tricks. All you need is a really good instructive book.I received a copy of The book of Garnishes for review. Lets check it out.

The Book of Garnishes

Don’t be intimidated by the gorgeous pics on the cover. These techniques are actually quite simple to do. The Book of Granishes is the quintesential garnish book. Absolutly the best guide to the art of garnish I have ever seen.Shows tons of different ways to add artistic touches to your dish. Chef quality garnish skills can be accomplished easily. A sharp knife and this book make you look like a pro. Step by Step pictoral instructions. WOW is all I can say. Fabulous ways to do fruits, veggies, reads, meats pastas etc… are included in this book. So simple yet such extraordinary results. WOW

Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right. Full-color illustrations.

Ready to buy?  Head on over to Penguin.com and get ya a copy or two

Gordon Ramsay Kitchen Heaven

I love Gordon Ramsay’s cooking style and way of running a proper restaurant. I was delighted to receive a copy of his book “Gordon Ramsay- Kitchen Heaven over 100 brand-new recipes” for review. Let’s check it out.

Kitchen Heaven

Gordon Ramsay – Author

In this fabulous book Gordon shows readers the way the culinary world should be run.  I was thrilled to find not only amazing recipes with pics, but a veritable smorgasbord of tips and stories of Gordon’s real life experiences in the food world. From classics such as Minestrone to beautifully titled deserts like Cold Chocolate Mousse with Lavender Ice-Cream Gordon takes your palette on a culinary tour of the world of fine food. The title is a play on words from Gordon’s hit television shows Kitchen Nightmares and Hells Kitchen.

Summary of Kitchen Heaven

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With over 100 brand new recipes—including some of the most accessible and delicious Gordon Ramsay has ever produced—Kitchen Heaven is a cookbook for everyone who loves food, from the complete novice to the more accomplished cook. As well as meat, fish, and vegetarian dishes, there are recipes for soups, dressings, sauces, puddings, and “Things on Toast”. With practical insights and fascinating anecdotes, it also provides for the first time, a glimpse of what really drives this professional footballer-turned world renowned chef, who induces not only sheer terror in all those who work with him, but also fierce loyalty. That number is about to include you. Let Gordon into your kitchen—and you’ll soon be cooking like never before.

Sections Include:

Salads

Things on Toast

Vegetarian

Soups

Fish

Meat

Puddings

Vinaigrettes and Dressings

Sauces Stocks and Basics

Essential Techniques

Want to keep up with all things Penguin.com? You can like em on Facebook and follow em on Twitter.

Ready to buy?  Head on over to Penguin.com and get ya a copy or two

The Fishmonger’s Cookbook

Fish is one of my favorite meals to eat. Well anything from the ocean actually. Trouble was finding the right way to prepare the ocean’s treasures. I found a fabulous book from Penguin.com called The Fishmonger’s Cookbook. I recieved a copy for review, Let’s check it out.

The Fishmonger’s Cookbook

Mitchell Tonks – Author

Love that it includes buying guides with full color photos so you can be sure you are purchasing the best possible fish and shellfish available.. Also includes photographic tips for preparing your bounty. Examples of how properly pick crab meat and the best ways t cook fish. When the book arrived I wanted to try something out right away.It was too late to buy fish that evening so we tested out the tartar sauce recipe on page 23. It was extraordinary. Never had tartar sauce that delicious. All the recipes are simple to make and the results are fabulous. Book even includes a list of great seafood markets and restaurants you can visit.

Summary of The Fishmonger’s Cookbook

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The only seafood cookbook you’ll ever need

Based around practicality and lifestyle, The Fishmonger’s Cookbook is the essential seafood guide teaching you everything from handy tips for cooking and preparing fish to simple and delicious recipes to feed a family, for a special occasion, or just for one. Learn how to tell what’s fresh and what’s not, the questions to ask your fishmonger, and which ingredients, prepared and put together simply, can produce the most mouthwatering dishes. With the emphasis is on fun, enjoyment and simplicity, this is the only seafood book you’ll ever need. Want to keep up with all things Penguin.com? You can like em on Facebook and follow em on Twitter. Ready to buy?  Head on over to Penguin.com and get ya a copy or two.

What Katie Ate by Katie Quinn Davies

I found a really fun cookbook that I want to tell y’all about. I was sent a copy of “What Katie Ate” by Katie Quinn Davies for review. Let’s Check it out.

What Katie Ate

Recipes and Other Bits and Pieces

“What Katie Ate’” is beautifully illustrated with lots and lots of gorgeous color pics. I love the way the entire book is laid out. Looks kinda like you are looking through a stack of Katie’s recipe cards with photos to match.This style of cookbook is apparently called a food-photography-cookbook and I love it. The photos and written descriptions of the recipes made my mouth water. The book itself is very well made good binding and nice heavy paper.

Renowned food photographer Katie Quinn Davies’ cookbook shares her favorite simple dishes with a dazzling collection of recipes and beautiful images (American edition).

After spending more than a decade as an art director working for some of the top design studios in Ireland, the United States, and Australia, Katie Quinn Davies refocused her creativity towards food and lifestyle photography and created a blog called What Katie Ate. An Internet phenomenon, What Katie Ate has received international attention and was even dubbed one of the best food blogs in the world by GOOP. Showcasing her extraordinary eye, this debut cookbook is a unique combination of food diary and how-to, with tips and tricks, photographs, recipes, and stories.

Sharing more than one hundred simple culinary recipes drawn from Katie’s travels, dinner party cooking and foodie haunts, What Katie Ate emphasizes seasonal ingredients and irresistible flavors. Featured dishes range from Wild Mushrooms on Toast with Parmesan and Herbs to Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing and Cider Cream Gravy. What’s for dessert? Temptations include Coffee Hazelnut Frangelico Cake and Honey Baked Peaches with Vanilla Bean Créme Fraiche.

Perfect for entertaining, this gorgeous cookbook minimizes the time spent in the kitchen and maximizes the time spent enjoying the meal with friends and family. Bringing together easy-to-cook recipes (using standard American measurements) with gorgeous world-class food photography, What Katie Ate will indulge all of your senses.

Sections Include:

Tips and Tricks

Breakfasts

Lunches

Salads

Canapes and Drinks

Dinners

Sides and Sauces

Deserts

Want to keep up with all things Penguin.com USA? You can like em on Facebook and follow em on Twitter. And Be sure to check out her blog where it all got started.

Ready to buy?  Head on over to Viking Studio  a division of Penguin Press and get ya a copy or two.