Mexican Night Forever!

We take Mexican Night very seriously in our house. It's a weekly occurance (at least).

We use the term "Mexican Night" loosely to mean any meal containing cumin, cilantro, chipotle and/or chili; meals that are accompanied with homemade salsa and guacamole; and, of course, those that are complimented with my husband's amazing sangria or margaritas—preferably frozen if it's a hot summer day.

Of all of the things I enjoy cooking (and eating!) Mexican food and pizza are among my favorite. I sometimes love combining the two:


This Tex-Mex pizza is topped with Mexican-spiced chicken, bell peppers, a combination of mozzarella and monterary jack cheeses, scallions, fresh cilantro and sliced avocado. 



Here, a pizza is topped with spicy chorizo, garden peppers, tomato sauce, a combination of mozzarella and monterary jack cheeses and fresh cilantro.


I also adore making salsa—from traditional to corn, mango, and pineapple. And I love making (and eating) and guacamole. One of my happiest moments is when avocados are on sale.



Sometimes dinner is simple veggie quesadillas & salad with cilantro-lime dressing.



I love that Mexican food doesn't have to be slathered in cheese or accompanied by a giant pile of refried beans. We also love incorporating Mexican flavors into soups and salads.

Chicken-tortilla with veggies and a dollop of "sour cream" (Greek yogurt mixed with lime juice and a dash of cumin and sea salt)

Mixed greens with grilled chipotle sausage and creamy cilantro dressing.

Of course, when you're going all out, our latest creation: Mexican fondue!



Caramelized onions, serrano and red peppers, melted Mexican cheeses, topped with scallions and cilantro - served with tortilla chips, of course.



Homemade ricotta — easier than you think

One of my 2012 goals is to have every ingredient in Nan's Homemade Pizza made in my kitchen.

Since I already make my own sauce and dough, it was time to focus on the cheese.

I decided to start simple with ricotta, and, after the trial version yesterday, I will never purchase store-made ricotta again.
Not only was it delicious and fresh-tasting, it was incredibly easy.

Homemade ricotta is basically a mixture of milk and heavy cream that is curdled with the addition of lemon juice and set to drain.

To make the ricotta (technically farmer's cheese) you need whole milk, heavy cream, lemon juice, and salt to taste:

Have your cheesecloth ready—set it over a large pot or bowl to drain:

Put the milk and cream mixture in a sauce pan with a thick bottom....

...and bring to a slow simmer (be patient, as this takes a while):

Slowly add lemon juice—the milk will curdle and look like this:

Gently scoop the mixture from the pot and place it into your cheesecloth-lined strainer:

Let in drain for about a hour:

Then season with salt to taste: