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Famous Candlelite Inn Guacamole

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Candlelite Inn Guacamole

Famous Candlelite Inn Guacamole

If you are some of the folks I grew up with, lived in the same area, lived in the Arlington area, or the DFW area  you  know about the guacamole at the Candlelite Inn.  
Who didn’t love the Candlelite?  Yes it is still a favorite place to go even today full of memories.
Red and white table cloths cover the tables with privacy booths that we all remember sitting in during dates after Homecoming or football games.  
At the Candlelite they serve their guacamole as a topping for a salad of iceberg lettuce and tomatoes.  Topping it all off is a couple of fresh onion rings and olives.  Yes olives!
Ok, so here it is, the recipe for that famous guacamole or hopefully close to it as they keep the original recipe under lock and key! This recipe uses tomatillos, maybe they use green tomatoes, but  I hope  it brings back memories as it does with me.
Print Recipe
CourseAppetizer
CuisineAmerican
Keywordguacamole, dip, avacodo

Ingredients

  • 2-3 Haas Avocados
  • 3-5 tomatillos to measure 1 cup or 2 green tomatoes to make 1 cup
  • 1 tsp salt
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tbsp plain white vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp vegetable or canola oil
  • 2 tbsp water

Instructions

  • If the tomatillos still have the papery husky remove it and wash them. Roughly chop them and put them in a food processor or blender.
    Process the tomatillos until they are a puree. Measure out enough puree to 1 c. Discard the rest. It should be very close to 1 cup.
    Remove the avocados from their skins and place them in the bowl of the food processor or blender. 
  • Pulse just until smooth along with the tomatillo puree, salt, garlic powder, onion powder, 1 T plain white vinegar, 1 T fresh lemon juice, 2 T. water and 1 T. oil. Make sure not to pulse it too long or it will become mousse-like from whipping so much air into the avocados!
  • Top on a salad or just serve with some chips!! Hope you love this as we have bringing back memories of a childhood favorite restaurant.  

Chile Con Queso

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Perfect cheese dip, a Texas favorite!
Pass the Chips!

Chile con Queso

I’ve been making this Chile con Queso for years, actually since 1997 when I purchased Matt Martinez’s cookbook “Matt Martinez’s Culinary Frontier, A Real Texas Cookbook.” How much more authentic can you get than a Tex-Mex recipe that originated in Austin, Texas at his family’s restaurant named El Original! In 1952 Matt’s El Rancho was opened and is till a favorite and known nationwide.
I’ve gone to other states and asked for Chile Con Queso and it came our as a greasy mess with cheddar and separated ingredients.  Look no further, not you can make this perfect recipe!  Queso is a must at almost every Texas potluck, get together, party…you name it…there will be Chile Con Queso of some sort! 
Pass the chips! 
Print Recipe
CourseAppetizer
CuisineMexican
Keywordqueso, appetizer, dip, cheesedip

Ingredients

  • 1 tbsp oil of your choice
  • 1/2 cup finely chopped sweet white onion
  • 1/2 cup finely chopped bell pepper or 1 jalapeno or a combination you can use canned green chile also
  • 1 tsp ground cumin
  • 1 tsp granulated garlic
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 1 cup water or chicken broth (you may need a little more if too thick
  • 8 oz shredded cheese (American or Velveeta)
  • 1 cup chopped tomatoes

Instructions

  • Using a thick, heavy pot, heat the oil and saute the onion and the dry ingredients for 2 to 3 minutes, until the onion is transcucent.  Add the water or broth, and heat 3 to 4 minutes, allowing the sauce to thicken, then add the shredded cheese and tomatoes.  If you prefer a thinner sauce add a little more water or chicken broth.  
    Carefully simmer on low heat for 3 to 5 minutes, making sure not to scorch.  Serve Hot! 

Lemon and Garlic Roast Chicken

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Who doesn’t love a roasted chicken? 

Lemon And Garlic Roast Chicken

Who doesn’t love a roasted chicken? They are perfect for a Sunday lunch or dinner or any day of the week. And they are one of those recipes you can spend 10 to 15 minutes prepping, throw it in the oven, set your timer or use an instant read thermometer and you can go about other chores. 
The uses are endless! You can have it as is as your main course making a delicious gravy from the pan drippings to top it or break it down for uses in other recipes. 
Some uses are chicken or rice soup, chicken and dumplings, chicken pot pie, chicken salad, chicken enchiladas, or using it in the many different casseroles using chicken! 
I have to say the lemon, garlic and butter in this recipe just makes a lucious chicken! This is a must try! 
Hope you enjoy! 
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken, roastchicken

Ingredients

  • 3-4 Lb Chicken
  • 1 Lemon, sliced
  • 2-3 garlic cloves, Sliced
  • 4-5 Tbsp Butter, sliced and cold
  • Salt and pepper

Instructions

  • Preheat the oven to 350 degrees F. Pat the chicken dry. Loosen the skin and put slices of lemon and a few of the garlic slices and pats of butter under the skin over the breast and if you can in the thigh and leg area. I use a wooden spoon as seen in the photo. 
  • Put the chicken in the roasting pan. Tuck the wings behind the chicken. Salt and pepper the cavity and add a slice or two of lemon and garlic. Tie the legs or truss the chicken.  
    Rub the chicken all over with melted butter or olive oil and salt and pepper. Place a couple of lemon slices on top of the chicken. 
  • Roast for about an hour or so or most importantly when the internal temperature reaches 165 degrees in the inner portion of the leg quarter and breast meets. It may take a little longer or less according to your oven. I start checking when the chicken is golden brown and the juices are running clear!! 
  • Remove from the oven, tent with foil and let it rest for at least 15 minutes. Bon Appétit! 

Pork Roast Hash

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Pork Roast Hash

When I was growing up my Mother would make hash with leftover pot roast that she added to fried potatoes and onions. When the potatoes were soft and everything had browned a little, she would add the leftover roast gravy! It was delicious! 
With that memory embedded in my mind, I still make hash and love it as much today! 
There’s something about hash! It’s warming, it’s comfort food at its best! It is a recipe to use those leftover pieces of meat, whether it be pork roast, beef roast, smoked sausage, chorizo, steak, brisket, on and on! The ideas are endless! 
I hope this recipe sparks memories of similar dishes from your childhood, or just a new recipe you’ll love!! 
It is perfect for breakfast, lunch or dinner. I’ve added peppers, jalapeños, fresh corn.. sides with avocado and corn tortillas. 
Print Recipe

Ingredients

  • 1-2 Cups Leftover meat (pork or beef roast, smoked sausage , brisket , steak, chorizo ) cubed
  • 1/2 Onion, diced
  • 1/2 Green pepper
  • 1/2 Red pepper
  • 1 Ear fresh corn, cut off the cob
  • 1 Large potato, diced
  • Vegetable oil for frying
  • 2-4 Eggs cooked to your liking

Instructions

  • Heat a skillet over medium heat and cook the potato, onions, and peppers until soft. 
  • Add the meat of your choice along with the corn. Continue to cook until browned a little and heated through. 
  • Plate the hash, fry a couple of eggs to your likening, top the hash with your eggs and ENJOY!! 
  • Heat a couple of tortillas or have toast or biscuits on hand. 

New Mexico Hatch Red and Green Chile Enchiladas

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It’s beginning to look a lot like Christmas!

Hatch Red and Green Chile Enchiladas

It’s beginning to look a lot like Christmas…..as in these Christmas Enchiladas like they call them in New Mexico. 
We love Hatch chile and these enchiladas showcase both of them. 
Not only is Mexican food delicious everyday but it’s a very popular menu for Christmas gatherings!! 
Serve them with rice, refried beans, chips and dips, queso, guacamole, tamales… so many items for your Mexican fiesta! 
Print Recipe
CourseMain Course
CuisineMexican
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

For the Enchiladas

  • 12 Corn tortillas
  • 1 Lb Ground beef
  • 1/2 Onion, diced
  • 2 Cups Hatch Red Chile Enchilada Sauce
  • 2 Cups Hatch Roasted Green Chile Sauce
  • 2-3 Cups Cheddar cheese or a combination of cheddar and Monterrey jack

For the Hatch Red Chile Sauce

  • 2 Cups Red chile sauce either made from dried red chile or you can purchase already prepared Hatch red chile enchilada sauce which I did

For the Hatch Green Chile Sauce

  • 1 13 oz Frozen New Mexico roasted green chile
  • 2 tbsp Vegetable oil
  • 1/4 Onion, chopped
  • 1 clove Garlic, minced
  • 1 cup Water
  • 1 tsp Salt
  • 1/4 tsp Mexican Oregano (optional)

For the Red Chile Sauce

  • 1 14.5 oz can Hatch Red Chile Enchilada Sauce, heated in a small saucepan You can make from scratch from dried chiles, which I do many times, but this is a good substiture when you are in a hurry

For the Hatch Green Chile Sauce

Instructions

  • Heat the vegetable oil and saute the garlic and onion until the onion is translucent.  Add the water and the frozen green chile. 
  • Cook until the chile is defrosted, add the salt and oregano.  Simmer for 10-15 minutes.  
    Green Chile Huevos Rancheros
  • After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe.  Set aside.  

For the enchiladas

  • Add the meat and onion to a skillet, along with a little salt and pepper, and cook until the meat is browned and the onions are translucent.  
  • Grate your cheeses and set aside.  
  • Heat a skillet to medium high, add a little oil and quickly add your tortillas to soften and remove quickly to paper towels to drain.  An alternative to this method is to wrap the tortillas in damp paper towels and microwave for 30 – 45 seconds.  
  • Take each tortilla and add about 2 tablespoons of the meat mixture with a good pinch of cheese and roll them up.  Lay them in a heatproof dish that you can stick under the broiler.  
  • Ladle the red chile down one side of the rolled enchiladas and the green chile down the other side.  Put a good portion of the cheese down the middle of the enchiladas.  Place under the broiler and cook just until your cheese has melted.  
  • Serve with Mexican rice and beans, your favorite salsa if you like, a side of tacos….you will love this and they will become a family favorite! 

Notes

Cranberry Moscow Mule

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Cranberry Moscow Mule

What says holidays more than a festive Cranberry Moscow Mule. I’ve never made a Moscow Mule!  I was at Pier 1 the other day and they had these cute little copper mugs on sale. So naturally I bought a couple and I had to make a Moscow Mule and why not Cranberry? They are tart from the limes, sweet from the cranberry juice and evervescent from the ginger beer!! If you don’t have the copper mug? No worries, just use a regular cocktail glass!! Cheers! 
Print Recipe
CourseDrinks
CuisineAmerican
Keywordcocktails

Ingredients

  • 2 Oz Vodka ( I used Tito’s)
  • 2 Oz Cranberry juice
  • Juice of 1/2 lime
  • Ginger beer
  • Ice

Instructions

  • Measure the vodka, cranberry juice and lime juice in the mug. Stir. Fill with ice and top off with the ginger beer. Garnish with mint, cranberries, orange or lime. Cheers!