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Blog

Filtering by Tag: mexican

Snowball Cookies

Patricia Reitz

Whether you call them snowballs, Russian tea cakes, or Mexican wedding cookies, these melt-in-your-mouth cookies are a must for so many people during the holidays. It seems no cookie platter is complete without them. I like to make them with ground pecans, but feel free to substitute ground walnuts or almonds.

This cookie dough is extremely easy to make as long as you start with room temperature butter. Just place all the ingredients in the bowl of a stand mixer and combine until no traces of dry flour remain. If you use BeaterBlade attachment, you won’t have to stop and scrape down the sides of your bowl.

Tip: Whatever you do, don’t be tempted to microwave cold butter to soften it - melted butter and softened butter act very different in recipes so just be patient and wait until the butter reaches room temperature naturally.

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Use a #60 cookie scoop to portion out the dough.

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Place them evenly on a silicone lined half sheet pan and bake as directed below. If you like, roll the dough into balls (I don’t because they roll all over the place).

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Allow the cookies to cool for about 5 minutes before rolling in confectioner’s sugar.

Tip: I like to store used vanilla bean pods in my confectioner’s sugar. It really improves the flavor.

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Just remove the vanilla bean pods from the confectioner’s sugar while you roll the cookies so they don’t get in your way. Replace them when you’re done.

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Mmmm… your kitchen is going to smell like vanilla!

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Allow the cookies to cool completely and, if you like, give them a 2nd toss in the confectioner’s sugar. Enjoy!

Items used to make this recipe:


Snowball Cookies (aka Russian Tea Cakes or Mexican Wedding Cookies)

makes 48 cookies

Ingredients

  • 1 cup (226g) unsalted butter, room temperature (70F)

  • 1/2 cup (63g) confectioner’s sugar, sifted

  • 1 teaspoon (4g) pure vanilla extract

  • 2 1/4 cups (270g) all purpose flour

  • 1/4 teaspoon salt

  • 3/4 cup (90g) finely chopped toasted pecans (or walnuts or almonds)

  • extra confectioner’s sugar for coating the cookies

Directions

  1. Preheat oven to 375F and place rack in center position.

  2. Place the first 6 ingredients in the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment; mix on medium speed until no traces of dry flour remain (if you us a paddle attachment, scrape down sides of bowl as needed).

  3. Use a #60 cookie scoop to portion 12 cookies per tray; bake one tray at a time for 8-10 minutes.

  4. Remove cookies from oven and allow to rest on tray for 5 minutes before rolling in confectioner’s sugar; return cookies to tray and allow to cool completely before rolling in confectioner’s sugar a second time.

Note: to toast pecans, place in a 350F oven for 5 minutes; cool completely before using.

Chicken Fiesta

Patricia Reitz

Today I’m sharing a simple chicken recipe that was inspired by a menu item I used to order at a restaurant years ago. The chicken is served slightly warm, which contrasts nicely against the cold, crisp lettuce, salsa, and cheese. This recipe is great any time of year, but it’s particularly nice served during the summer. Oh, and it’s Keto-Friendly too!

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Start with a bed of shredded lettuce on a plate.

Add a grilled chicken breast that’s been seasoned with salt and pepper.

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Top with your favorite salsa or try one of my recipes. This Charred Poblano Salsa is one of my favorites. Want something green? Try this Charred Tomatillo Salsa (salsa verde). Here’s an Easy Restaurant Salsa featuring canned tomatoes and chiles. And here’s a post that teaches you How to Make Amazing Salsa Without a Recipe.

Lastly, sprinkle the salsa with a liberal amount of finely shredded Mexican blend cheese.

Items used to make this recipe:


Chicken Fiesta

makes 4 servings

Ingredients

  • 2 tablespoons olive oil

  • kosher salt and pepper

  • 4 chicken boneless, skinless chicken breasts (4 ounces each)

  • 4 cups shredded lettuce

  • 1/2 cup salsa

  • 1/2 cup shredded Mexican cheese blend

Directions

  1. Heat oil in a large skillet.

  2. Season both sides of chicken breasts with kosher salt and black pepper.

  3. Cook chicken for several minutes on each side, until golden brown and cooked through; remove from heat and allow to cool for a few minutes.

  4. For each serving, place 1 cup of shredded lettuce on each plate, top with cooked chicken breast, 2 tablespoons of your favorite salsa, and 2 tablespoons of shredded Mexican cheese blend.

Note: large or thick chicken breasts can be cut in half lengthwise before cooking,