Spinach & Mushroom Chimichangas

In keeping with yesterday's post, I decided to stick with a Spanish theme for today's recipe. After reading this post from one of my favorite blogs I've been cutting back a little on the meat lately (although there's no way I could ever give it up entirely) and I was inspired to make one of my favorite chimichanga recipes. These crisp, deep-fried little guys are loved all over the world and are totally easy to make.

Ingredients: 
2 tablespoons olive oil
1 large onion, thinly sliced
8 ounces/225 grams small mushrooms, finely sliced
2 garlic cloves, finely chopped
5½ cups spinach leaves, torn into pieces if large
6 ounces/175 grams Cheddar cheese, grated 
6 flour tortillas, warm
vegetable oil, for deep frying

Directions:

1. Heat the oil in a large, heavy-bottom skillet. Add the onion and cook over medium heat for five minutes or until softened. 

2. Add the mushrooms and garlic and cook for five minutes, or until the mushrooms are lightly browned. Add the spinach and cook, stirring for one to two minutes or until just wilted. Add the cheese and stir until just melted.

3. Spoon an equal quantity of the mixture into the center of each tortilla. Fold in the opposite sides of each tortilla to cover the filling, then roll up to enclose it completely.

4. Heat the oil for deep frying in a deep-fryer or large, deep pan to 350°-375°F (180°-190°C). Deep fry the chimichangas two at a time, turning once, for five to six minutes until crisp and golden. Drain on paper towels before serving. 

These chimichangas are perfect served with a spoonful of Guacamole and some sour cream. Garnish with some chopped tomatoes and onion and a side of Mexican rice. Add some tequila and you're in for an amazing supper.

Mexican Wedding Cookies

It is said that the Mexican wedding cookie (also known as Russian tea cakes) originated with the Medieval Arab cultural and eventually made its way to the European and Spanish cultures where it was brought to Mexico from there. These cookies, with it's simple ingredient list and rich taste are a staple at traditional Mexican weddings. They are eaten as at the end of a wedding reception with the thought that the butters, sugars, and oils would bring about a happy life and a successful marriage.

Because the few ingredients included in this recipe are all items you probably have just laying around your house these cookies are the perfect thing to make when you're suddenly hit with a sweet tooth. Below is a simple recipe for these traditional cookies.

Ingredients:
1 cup unsalted butter, room temperature
½ cup confectioners' sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1¾ cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces



Directions: 
1. Preheat oven to 275°F (135°C). Line cookie sheets with parchment paper.
2. Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake 40 minutes.

3. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.



These cookies are simple and sweet without being too overbearing. The hardest part step when it comes to making these is waiting 40 minutes for it to bake in the oven! Perfect for serving at a gathering of friends, or even just snacking on a few while curled up with a good book, these Mexican wedding cookies are great for any occasion - not just weddings!