Food Friday: Mexican Wedding Cakes






My brother’s favorite cookie was always the Mexican Wedding Cake.  They really aren’t Mexican or cake.  They are also known as Russian Tea Cakes.  Or by several other names around the world.  We always made them with walnuts but I have seen them made with pecans and other nuts as well.    They are cookies and they are good!!

Mexican Wedding Cakes


Finely chop 3/4 cup walnuts.



1 cup soft butter

1/2 cup sifted confectioner’s sugar

1 tsp vanilla

Sift together and stir in:

2 1/4 cup flour

1/4 tsp salt


Mix in:

3/4 cup finely chopped walnuts

Chill dough

Roll into 1 inch balls

Place 2 inches apart on un-greased baking sheet


Bake 10-12 minutes

Cook till set – lightly brown on the bottom

While still warm carefully roll in powdered sugar.

Cool and roll in sugar again.

Food Friday: Tacos Verdes




















It’s all about the sauce.  Salsa Verde is made with tomatillos, the small green Mexican tomatoes.  A taco includes a corn tortilla, some meat or beans, some avocado, a little cheese, and Salsa.  It can be red or green Salsa.  It can be hot or mild.  But hot is good!









Green Salsa

Use about 5 tomatillos  Take the outer husk off and simmer in water for about 15-20 minutes.  Cool.










Then throw the tomatillos and the following ingredients into a food processor and blend.
















2 Serrano chiles

a large handful of fresh cilantro

½ tsp salt

1-2 cloves garlic, peeled

1/3 chopped onion

½ ripe avocado














I cooked up some pork loin chops and cut into strips.  You could use chicken, beef, lamb, or beans.









Heat your tortillas


I put a little queso fresco on top.  If you can’t find queso fresco, a creamy feta would work.


Food Friday – Leftover Enchiladas














Ok, I know what you are thinking.  Mexican again?  Well, no, not really.  Although the original concept is Mexican, this recipe is about as American as you can get.  At a stretch it could be Tex-Mex.  It is homemade fast food.  Quick and easy.  It is a great way to use turkey leftovers but you can use chicken if you are all out of turkey.

Leftover Turkey Enchiladas

1.5 cups shredded or chopped cooked turkey

1 cup picante sauce

1 (3-oz) packet cream cheese, cubed

1/2 cup sliced green onions

1/4 tsp ground cumin

1/4 tsp oregano

1.5 cups shredded cheese (monterey jack and/or cheddar)

8 flour tortillas

Lightly grease a 7×12 inch baking dish.  Combine turkey, 1/4 cup picante sauce, cream cheese, green onion, cumin and oregano in skillet.  Place over low heat until cheese is melted, stirring occasionally.  Add another 1/2 cup shredded cheese to melt.

Spoon 1/3 cup turkey mixture down the center of each tortilla, roll up and place seam-side down in the baking dish.  Spoon remaining 3/4 cup picante sauce evenly over the top of the enchiladas, cover with remaining cheese.  Bake at 350 degrees F for 15 minutes or until hot.