Feeling Ugly? Eat This!

We all know that we should incorporate more fruit in our diets. Not only is it good for your overall health, it's also good for your skin! Fruit contains high water content, which is good for hydration, and is loaded with vitamins and minerals needed to make you feel healthy and energized. And because fruit contains high levels of vitamin C, it will help boost collagen production, repair tissue damage, and protect your skin against free radicals! Now that's super food!

Honey has been used to enhance beauty since the dawn of time. Although the beauty benefits of honey are usually topical, incorporated into face masks, hair masks, and baths, etc., ingesting it will help you from the inside out. After all, you are what you eat! Right? The ancient Romans gave honey to their Olympic athletes to boost performance and endurance. Honey also has antioxidant and anti-bacterial properties, which helps boost your immune system and prevent disease. In addition, honey is good for hangovers, sore throats, and a teaspoon before bed helps you sleep! No wonder Aristotle called it the nectar of the gods!

Now that we understand that fruit and honey is good for the skin, so is mint! Mint is a popular herb used in shampoos, lip balms, and mouth rinses. But it is also found in many beauty products to sooth itching and infections, look for "menthe" on the labels. Mint has a high salicylic acid content, which is good for loosening dead skin cells, resulting in clearer skin. Mint can also help with digestion problems, such as bloating, and is also good for headaches, nausea, colds, and even the flu!

Want to feel better and look better, too? Try this "Fruit Salad with Honey, Lime and Mint!" This is the perfect refreshing summer salad! In fact, it's the only way I can get my fruit-phobic husband to eat his fruit! I recently served this along side chiles rellenos, instead of the typical beans and rice. It was delicious and kept the meal from being heavy or unctuous. Feel free to use any fruit you prefer or have on hand, e.g., berries, kiwi, honeydew, etc. Add this simple recipe to your repertoire and you will have no problem eating your way to healthier skin!

Fruit Salad with Honey, Lime, and Mint

Serves 4-6

Ingredients:
5-6 cups fruit, cut into bite-size pieces (I use 1 whole cantaloupe and 1 pint strawberries)

3 tablespoons honey
3 tablespoons fresh lime juice
1 teaspoon lime zest
3 tablespoons finely chopped fresh mint leaves

Directions:
Place all the fruit in a large bowl. Cover and refrigerate until just before serving.

In a small bowl, mix the honey, lime juice, lime zest, and chopped mint together. Just before serving, pour the dressing over the fruit and gently toss to combine.

Recipe slightly adapted from Ellie Krieger.

Remember the Alamo!

I think everyone has a place where they instinctually feel at home, for me that is central and south Texas. The kindness and generosity of the people is truly infectious, and not surprising due to the long history of the area! Let's start with the beautiful city of San Antonio! In 1691, a group of Spanish explorers and missionaries came upon the river and Native American settlement on June 13, the feast day of Saint Anthony of Padova, Italy, and named the place and river "San Antonio" in his honor. Following several Spanish missions established in the area, from 1718 through 1731, sixteen families who had been colonists in the Canary Islands, arrived in San Antonio, by royal decree of the King of Spain, and founded La Villa de San Fernando, and established the first civil government in Texas and the San Fernando Cathedral (built between 1738-1750). The San Fernando Cathedral is the oldest cathedral in the United States, and is listed on the National Register of Historic Places. In addition, the Cathedral is the resting place of the fallen heroes of the Alamo, including Davy Crockett, William Travis, and Jim Bowie. If you ever find yourself in San Antonio, besides visiting the Alamo, the San Fernando Cathedral should be on your list!

View of the San Fernando Cathedral from my amazing terrace at the Drury Plaza - San Antonio Riverwalk located in the restored Alamo National Bank Building, Room 971, in the San Fernando Tower! (Great Hotel Room!) 

My favorite part of San Antonio is the enchanting San Antonio Riverwalk, aka., Paseo Del Rio. The San Antonio Riverwalk was transformed in the 1920s, diverting the river's flow and paving over the riverbanks, creating a pedestrian mall, home to galleries, shops, and restaurants, it is a must-see! The oldest restaurant along the Riverwalk is Casa Rio. The restaurant founded in 1946, sits on land first granted title in 1777 by the King of Spain. The existing Spanish Colonial hacienda became the core of Casa Rio, where the huge cedar door and window lintels, the fireplace, and the thick rock walls, are still evident. Although the food is typical, sub-par tourist faire, like most along the Riverwalk, Casa Rio is definitely a place to visit.

View of Casa Rio from the Commerce Street Bridge, the first bridge built to span the river!

So, in honor of San Antonio, I made a classic "Chiles Rellenos," found on any self-respecting Mexican menu! Chiles Rellenos, or stuffed chiles, are one of the most emblematic dishes in Mexican cuisine, with origins dating back to the Spanish conquest of Mexico in the 16th century. It consists of roasted poblano chiles stuffed with cheese or meats and covered in an egg batter, fried, and served with a light tomato broth. Because the chiles relleno is traditionally made with poblano chiles, a term used to refer to people and things from the city and state of Puebla, it is widely considered to have originated in Puebla, and is rumored to have been created by the local nuns! This delicious cheese stuffed version is truly simple, no toothpicks, no dipping, no freezing, if you've never made chiles rellenos before, this is your recipe! You'll love it!

Chiles Rellenos

Serves 4

Ingredients:
For the Salsa
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2" slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, or more to taste
1 teaspoon Kosher salt, or more to taste

For the Chiles Rellenos
5 medium poblano chiles (I always make an extra one, just in case one tears beyond repair)
Kosher salt and freshly ground black pepper, to season chiles
8 ounces (about 3 cups) shredded Monterey Jack, Chihuahua, or queso Oaxaca cheese
Flour for dusting stuffed poblanos
4 large eggs, separated
1/2 teaspoon Kosher salt, for the egg whites
1 cup avocado oil or light olive oil

Directions:
For the Salsa
Preheat your broiler and arrange a rack in the upper third of the oven.

Place the tomato halves, (skin-side up), onion slices, garlic, and serrano on a baking sheet. Broil until the tomato skins start to blacken and blister, about 7 minutes. Remove from the broiler and transfer the ingredients to a blender. Add the lime juice and salt, and blend into a smooth puree. Taste and season with additional salt or lime to taste.

Transfer to a small saucepan and keep warm over very low heat.

For the Chiles Rellenos
Lay 1 chile on a cutting board so that it sits flat naturally without rolling. Using a sharp pairing knife, make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, them making a second cut perpendicular to the first about 1/2" from the stem, slicing only halfway through the chile. Don't cut the stem end completely off! Carefully open the flaps to expose the interior of the chile, and using a pairing knife and/or kitchen shears, carefully remove all the seeds, ribs, and any core. You can rinse the chile under cold water to flush out any extra seeds. Dry thoroughly with paper towels, inside and out. Repeat with the remaining chiles.

Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides. Repeat with the remaining chiles. Check my "Techniques" tab for additional guidance on How to Roast a Chile. If you don't have a gas stove, place all the chiles directly on a high oven rack under the broiler, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8-10 minutes. When the chiles are blackened, place in a large, heatproof bowl, and tightly cover with plastic wrap. Let cool about 15 minutes.

Using the side a knife, can use a butter knife to prevent tearing, scrape away and discard the charred skins. Try not to tear the chiles! Season the inside and outside of the chiles with salt and pepper. Stuff each chile, trying not to tear them, with a quarter of the cheese (about 2/3 cup) and close the flaps over the cheese. Dust lightly with flour to help batter adhere. Set aside.

Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes, set aside. Place the egg whites and 1/2 teaspoon salt in a stand mixer fitted with the whisk attachment. Beat on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer and gently fold in the egg yolks with a rubber spatula until just combined. Set aside.

Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon until it touches the bottom of the pan, the oil is ready if bubbles form around the handle.

Working with 1 chile at a time, drop about 1/2 cup of the egg batter into the oil using a rubber spatula to spread it to about the same size as the stuffed chile. The batter will puff up considerably, it's supposed to! 

Lay the chile, seam-side down on top of the mound of batter.

Drop another 1/2 cup of the batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.

Cook without disturbing until the bottom of the chile relleno is golden brown, about 2-3 minutes. Using a spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2-3 minutes. (If the sides of the chile aren't browned, using a spatula or tongs, carefully turn it onto each side to brown.)

When done, transfer the chiles rellenos to a cooling rack and season with a pinch of salt. You can place them in a low oven to keep warm, while finishing the remaining chiles.

Plating the Dish
Place about 1/4 of the salsa into four individual wide bowls or plates, top each with a chile relleno, garnish with a sprig of cilantro. Serve immediately, passing any remaining sauce on the side. Delicioso!

***You may also be interested in Chorizo Stuffed Poblano Peppers!

House of Tiles?... and What do the Swiss have to do with Enchiladas?

Casa de los Azulejos or "House of Tiles" is an 18th century palace located in the heart of Mexico City. The palace was built by the Count del Valle de Orizaba in honor of his marriage to Graciana Suarez Peredo. A later renovation added the distinctive Puebla tile to the facade, giving the palace it's name. The palace passed hands a few times, used as a private residence, a jockey club, a women's clothing store, and was occupied by the army during the Mexican Revolution. In 1917, brothers, Frank and Walter Sanborn, purchased the property to expand their drugstore and to open it's flagship restaurant, "Sanborns." In 1931, the palace was declared a national monument. Click here for an awesome look inside! (The music's fun, too!)

Sanborns is a fabulous place to visit and grab a bite to eat. In fact, this is the birthplace of their signature dish, "Enchiladas Suizas." Enchiladas Suizas literally translates to "Swiss Enchiladas." Why? Well, in 1922, Mexican President Alvaro Obregon invited fleeing Mennonites, mainly from Swiss and German roots, to settle in the northern regions of the country. In addition to cheap land and freedom from taxation for 100 years, the Mennonites agreed to supply cheese and dairy products to the region. Later that year, a whopping 20,000 Mennonites arrived and began making their cheese, known as queso menonita, which is now known as Chihuahua cheese! The current population is estimated to be about 80,000, and makes 80% of the region's cheese and 70% of its dairy products!

Enchiladas Suizas are ABSOLUTELY DELICIOUS! These chicken enchiladas, smothered in a green chile cream sauce and topped with melty cheese, are my absolute favorite! The name is a tribute to the Swiss cheesemakers who made it all possible!

Enchiladas Suizas

Serves 6

Ingredients:

For the sauce
1 pound (6-8) tomatillos, husked and rinsed
1 medium white onion, sliced about 1/4-inch thick
3 garlic cloves, peeled
3 serrano chiles or 2 jalapenos, stemmed
1 1/2 tablespoons canola oil
2 cups chicken broth
1/2 cup Mexican crema, creme fraiche, or heavy cream
1 teaspoon Kosher salt

For the enchiladas
4 cups cooked chicken, shredded
1/4 cup white onion, finely chopped
1 teaspoon Kosher salt and freshly ground black pepper
2 cups shredded cheese, Chihuahua or Monterey Jack, halved
12 corn tortillas
1/2 cup canola oil
Sliced white onion, for garnish
Fresh cilantro leaves, for garnish

Directions:

For the sauce
Roast the tomatillos, sliced onion, peeled garlic, and chiles on a foil lined rimmed baking sheet, 4-inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4-5 minutes. Turn everything over and roast the other side.

Scrape the tomatillo mixture into a blender or food processor.

Process to a smooth puree. Heat the 1 1/2 tablespoons oil in a medium-large (4-5 quart) pot over medium high. When the oil is hot enough to make a drop of puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker. Add the broth and the crema, reduce the heat to medium low, partially cover and simmer for 30 minutes.

When done, if the sauce has thickened beyond the consistency of a light cream soup, stir in a little more broth (or water). Taste and season with the salt. Set aside.

For the enchiladas
In a large bowl, mix the chicken, onion, and 1 cup of the cheese. Season with the salt and pepper. Set aside.

Heat the oven to 350 degrees. Heat 1/2 cup canola oil in medium skillet over medium heat. Using tongs, cook 1 tortilla until pliable, about 20 seconds per side. (Don't fry them!) Drain on paper towels. Repeat with the remaining tortillas.

Spread 1/2 cup sauce in a 13x9x2" baking dish. Making one at a time, spoon 1/3 cup of the chicken mixture in the center of each tortilla. Roll up tortilla and arrange seam side down in baking dish.

When all the enchiladas are nestled in neatly, cover with the remaining sauce and sprinkle with the remaining cheese.

Bake the enchiladas until heated through and the cheese is melted, about 30 minutes. Garnish with the sliced onion and cilantro. Serve immediately. You're going to LOVE it!