Grandma's unique recipes with her incredible northern mexican seasoning

My grandma is such a wonderful cook and has been preparing some of the following recipes for more than 5 decades adding her special touch and love. I hope you truly enjoy some of her best dishes and share with family and friends feeling that warm environment that being together produces.

Most of the recipes, are truly simple to cook, but are certainly a symphony of taste. Don't hesitate to ask any special question about the ingredients, the cooking procedure or how to serve or enjoy, because fortunately, grandma has been very nice to share her secrets with us.

Grandma's recipes

JUICY RICE

INGREDIENTS:

1 Cup of white rice or integral (if prefered for fitness choice)

2 Tomatoes

1 Onion (small size)

1 Head of garlic

2 Carrots

1 Cup of peas (if you like so)

1 tablespoon of canola oil (preferably)

Chicken broth (you choose how much to add)

Water (some will be used hot, and other part will be cold)

PROCEDURE:

Soak the rice in water for about 15 minutes.

Strain the rice and dry it (preferably with the help of the sun).

In the meantime that the rice is drying, retire the skin to the tomatoes, first skin to the onion and the garlic.

Cut up the tomatoes, the onion and the garlic (separate) in little squares, and the carrots (in very tiny ones) too.

Using 1 tablespoon of oil in a pan, let it warm a little and add the rice to gild slightly. The flame must be medium.

Add then, the onion first, the carrots and peas (if chosen), then the garlic and finally the tomatoes.

Once all mixed, pour hot water until you cover the rice and the vegetables completely and add 1/2 of the portion of chicken broth (this will be added to your own will for seasoning, sorry but you must calculate to try to pair grandma's flavor).

Cover the pan and check the rice until you see that water is almost consumed.

Check for the taste (and I don't guarantee you don't salivate a little).

Add cold water until you cover the rice and vegetables completely again, move slowly with the spoon and put the flame to the lowest level, and before you cover the pan again, add the other portion of chicken broth.

When the rice looks burst, and all the preparation has still water, stop cooking and yes... Here comes the enjoyment! This recipe is one that will trascend and remind me always of my grandma.

CHEESE ZUCCHINI

Italian zucchini

INGREDIENTS:

3 or 4 large and fresh italian zucchini (for best flavor I suggest organic ones)

1/2 an onion

1 1/2 Tomato

1 1/2 Cups of milk (you can choose skim or low calories for fitness choice)

Water

Oil (preferably canola)

150 grs of Mennonite cheese or any other cheese you like that doesn't have a hard taste. An advice from grandma: remember that cheese is on the list of ingredients a key for the final flavor of the whole dish.

PROCEDURE:

Wash all the vegetables.

Take the zucchinis, cut off the heads and then cut the zucchinis in little squares or better diagonally.

Put the zucchinis in a pan with water (just enough to cover them) and heat with low flame and then retire of the pan and strain the water.

Take off the skin to the tomatoes and the first skin to the onion and cut them in little squares.

Put the onion and the tomatoes in a pan and fry a little with some oil (just enough so that the vegetables don't stick to the pan).

Add the zucchinis, pour milk to cover and a little more to all the preparation and let them boil a little.

Let the preparation to be juicy and finally add Mennonite cheese, let it melt and serve right away (believe me, no one would want to loose this simple dish! I bet you'll love the flavor).

NORTHERN STYLE GRANDMA'S CHILI WITH CHEESE

Chilaca or California Chili

INGREDIENTS:

4 or 5 Large Chili (California or Chilaca)

1/2 Onion

1 Tomato

1 tablespoon of oil (preferably canola)

Water

Chicken broth (amount is your choise)

150 grs of Mennonite cheese (or any other cheese with a soft taste)

PROCEDURE:

Wash all the vegetables.

Toast the Chili until the skin looks a little burned.

Put the Chili in a clean plastic bag and let them sweat.

Retire the skin to the toasted Chili, make a little incision in one side and shake them a little to retire as much seeds as possible.

Retire the skin to the tomato (grandma knows it avoids a bitter taste of the tomato) and then retire the first skin to the onion and cut in little squares.

Pour the oil into a pan, once warm, fry the onion and the tomato a little.

Add the Chili and 1/2 cup of water and the chicken broth and let them boil a little.

Add 1/2 a cup of water when you see that the preparation has evaporated the last cup of water you added and then let it boil a little more.

Add the Mennonite cheese on slices and let it melt.

If you have some flour tortillas in hand, check this delicious dish with the best northern grandma flavor! Just be careful with the Chili, because sometimes it can really be a hot deal!

If you want to enrich this page or give us a comment, we'll be very glad to know from you.