Saturday, January 17, 2009


This is my 901st post, crazy right?

Last night we had these wonderful little Mexican foods for dinner. The batter comes together extremely quickly and then bakes for 25 minutes. While they bake, you can chop up everything to get it ready to fill the little cups when they come out. Technically this recipe only makes 6 gorditas, but that's if you use the jumbo muffin cups. If you just use a regular-sized pan (the 12-muffin pans), you'll get 9 or 10 gorditas.

We filled ours with low-fat refried beans mixed with salsa, chopped tomatoes, green onions, shredded lettuce, sour cream, and guacamole. Yum! We loved these. We would definitely make them again. And they are so versatile! You can fill them with whatever you want!


Cookie, February 2009

This customizable dinner is made to be deconstructed. Set out the fillings, and let the kids assemble their own at the table.

1 8.25-ounce can creamed corn
1/2 teaspoon salt
2/3 cup cornmeal
1 tablespoon unsalted butter
1/2 cup queso aƱejo (or Jack cheese)

Filling of choice:
Shredded rotisserie chicken (or cooked pork), beans, shredded lettuce, extra cheese, chopped tomatoes, sliced radish, sour cream, guacamole

1. Preheat oven to 400°F.

2. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.

3. Add the butter and cheese, stirring to combine. Remove from heat.

4. Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.

5. Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.

6. Stuff them with the fillings of your choice and serve.

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