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Archive for February, 2011

Hi Everyone,

TGIF!  I had a great week, and I thought it would be nice to end it with a story and recipe to go along.  So here it is:

Last year my boyfriend and I traveled to Tulum, Mexico.  Now I probably shouldn’t say this, but Tulum is amazing! It is kind of a secret spot, so don’t tell too many other people 🙂  To give you an idea of how amazing it was, here is a picture of the perfection!

Notice how no one is on the beach!! (But we did go on the off season)

Back to my story… We decided to venture out into town for breakfast one day before going to the Mayan Ruins. We stopped at this small restaurant, sorry I cannot remember the name.  As I looked at the menu, everything looked great.  But I wanted to try something new.  I saw Chilaquiles on the menu, it said: Tortilla Chips, Chicken or Pork, Fried Egg, Red or Green Salsa.  My first thought was, Chicken for Breakfast?? I dunno?  But we were on vacation, so I ordered it. Oh my goodness was this an amazing meal!  I still think about it to this day.  It is so simple, but so delicious.  I had it 2 other times while we were there, luckily our hotel made it too!  The flavors and textures are perfect, and there are so many different variations, you can have fun with it!  So here is a recipe for traditional Chilaquiles, Enjoy!

Ingredients

  • 6 plum tomatoes, halved lengthwise
  • 1 jalapeno pepper, halved lengthwise (remove seeds for less heat)
  • 1 white onion, quartered
  • 2 cloves garlic, unpeeled
  • 2 tablespoons vegetable oil, plus more for frying
  • 12 corn tortillas, each cut into 8 wedges
  • Kosher salt
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon dried oregano
  • 3 tablespoons ancho chile powder
  • 1 bunch cilantro, stems and leaves separated
  • 1 rotisserie chicken, skin removed, meat shredded
  • 1 cup low-sodium chicken broth
  • 6 large eggs
  • 1/2 cup grated cotija cheese 6 radishes, thinly sliced
  • 1/3 cup Mexican crema or sour cream (optional)

Directions

Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan. Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic.

Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute. Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems. Puree until smooth.

Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs.

Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves. Drizzle with crema, if desired.

Nina Holmes- Y. Lo Epicure

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Hi Everyone,

I hope you all were able to enjoy a nice long weekend!  I actually had Monday off, but spent the day doing my taxes.  How fun, right?!

I wanted to share this picture of a cake I did a few weeks ago for a colleague of mine.  It was her 50th birthday party, and she loved it!  She even told me Chocolate Chip with Cream Cheese Frosting is her new favorite cake flavor!! Woo hoo!

If you are looking to design your own custom cake, call today 303-780-9888, trust me, it’s fun!

Nina Holmes- Y. Lo Epicure

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Hi Everyone,

I wanted to share some photos and a little information about a client of ours, ServiceSource.  They cater breakfasts with Y. Lo Epicure for the Extreme Club Members, aka, their top sellers!  I personally think this is an amazing way to motivate your sales team and get them excited to sell more!  Not only do they provide an awesome breakfast that included: Scrambled Eggs with Cheese, Maple Bacon and Jumbo Sausage Links, Potato Pancakes, Blueberry Pancakes, and Fresh Fruit, YUM!  But they also give away amazing prizes to this Extreme Team!

ServiceSource is a service revenue performance company.  They partner with technology, healthcare, and life sciences companies to maximize maintenance, support, and subscription revenue while optimizing customer loyalty.  The Denver office employs almost 300 employees; additionally, there are 2 more sales centers in Nashville and San Francisco as well as several in Europe and Asia.

Service Source is truly a great company!  If you need any additional information about the services they provide you can call (800) 211-0734 or visit their website at www.servicesource.com.

Nina Holmes- Y. Lo Epicure

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Hi Everyone,

I am so excited that we are finally coming out with our new menu in the beginning of March! We have been working on it a lot, testing new recipes and playing with the design.  One of the reasons I know this is going to be HUGE for Y. Lo is because we are such foodies!  Lisa, Yolonda, Andrea, and myself are always coming in to work with new ideas, and are always making food.  We live and breath delicious food, plain and simple!

I always get so excited when the new issue of Food Network magazine is in my mailbox, waiting for me to dive in!  Or when I go home and start cooking and turn the tv towards the kitchen to catch up on 30 Minute Meals and Giada at Home, my 2 favorite cooking shows!

I believe that the excitement surrounding food is because there is always something new to try!  Just when you think you have tried every variation of Pizza, they come out with a Thanksgiving Turkey Pizza that knocks your socks off!! Something I was not aware of is all the different kinds of Parmesan’s you can make.  It’s not just the same old Chicken Parm anymore, there is Eggplant Parm, and Portobello Parm (all of which will be on our new menu!).  Food is meant to be enjoyed, it is something to look forward to.  So, I thought it would be nice to start sharing some of my favorite recipes with you.  Here one of my favorite, authentic Mexican Soup’s called Posole:

Ingredients

  • 1 pound skinless, boneless chicken breasts, diced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1 large white onion, diced
  • 1 jalapeno pepper, chopped (remove seeds for less heat)
  • 2 cloves garlic, minced
  • 3 6-ounce cans whole green chiles, drained
  • 1 cup fresh cilantro
  • 4 cups low-fat, low-sodium chicken broth
  • 2 15-ounce cans hominy, drained
  • Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Directions

Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. (Leave it out for a delicious Veggie meal!)

Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.

Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.  Enjoy!

Nina Holmes- Y. Lo Epicure

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Hi Everyone,

I hope you are all enjoying this warmer weather, I know I am! I can’t wait for Spring!

By now you should all know how easy we are to work with at Y. Lo!  We take pride in this, as we know how stressful events can be.  We want to make sure that it is as easy and most importantly, as fun as it can possibly be!  That means, on the high end, we can accommodate all floral and table arrangements, place settings, invitations, travel arrangements, audio and visual, and much more for a fraction of the cost that other planners and caterers charge in the Denver area.  The event team at Y. Lo is super creative and we all love what we do so much, events are our passion and we love to see the end result shine, every time!

On the low end, we can help you take care of all your rental needs, venue selection, menu selection, beverages, staff, composting & recycling on site, and any other small details.  Here is the nice thing about all of this fun stuff, we do it at no cost to you!  These are all complimentary services that go hand in hand with the catering process, and we would be more than happy to help you out!

If you have any questions, or need any additional information, contact Nina at 303-780-9888 or nina@yloepicure.com anytime!

Nina Holmes- Y. Lo Epicure

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Hi Everyone,

I hope you are all staying safe and warm today!  The roads are no fun out there and it is still snowing where I am, crazy!  But hey, we couldn’t get off that easy right?  This winter has treated us very nicely compared to past winters, so no complaints here!

For those of your who are looking for the perfect recipe to warm up to tonight, here is my favorite Chili recipe:

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 1 1/2 pounds ground turkey
  • 1 (1 ounce) package taco seasoning mix
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can beef broth
  • 1 (7 ounce) can salsa
  • 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
  • 1 (7 ounce) can chopped green chile peppers
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 3 medium zucchini, halved lengthwise and sliced
  • 1 bunch green onions, chopped
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese

Directions

  1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
  2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
  3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
  4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
  5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, serve and enjoy.

This is a great Chili, and I like the fact that it has Turkey in there instead of ground beef to mix things up a bit.  Plus, turkey is a great alternative that is super healthy and super delicious! I hope you find it to be as tasty as I do, enjoy!

Nina Holmes- Y. Lo Epicure

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Hi Everyone,

I hope you are all staying warm as we have even more snow hit the already icy roads today!

I wanted to tell you all a little about Y. Lo Epicure Connect, which will be in our upcoming Newsletter.  It’s a program that we have had in place for quite a while now.  And since we have seen so much success with it, we thought we should share the program with everyone!

If you are one of the people who call us all the time, ordering many meals throughout the month, week, or even year, this will benefit you greatly!  Basically how it works is, we call you!! Once a month, once a week, whatever makes it as easy for you as possible.  Then we get all of the catering information from you during the call, and you are all set to go.  No need to worry about placing orders anymore, we will do the dirty work for you!

If you are interested in Y. Lo Epicure Connect, contact me anytime at 303-780-9888 or email me at nina@yloepicure.com.  It only takes a few moments to set-up.  And if you are like the many clients who are already have taken advantage of the program, you will love it!

Nina Holmes- Y. Lo Epicure

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