The New Southwest #Cookbook Spotlight: Review and Giveaway

You've seen me posting delicious recipes like Mushroom and Leek Migas, and Savory Baked Pumpkin Flautas, and today it's time to review the amazing cookbook from which these recipes came. 

The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi of Scarletta Bakes. 

For the past two weeks, I've been eating my way through this cookbook. And loving every minute of it!

This hardcover, colorful, and informative cookbook is a keeper. 

Meagan includes a section in the beginning called The Southwestern Pantry where she gives detailed information about different Southwestern spices, chiles, produce, dairy, baking ingredients, and more. I really enjoyed reading through this part, and seeing some of the descriptions for ingredients included in some of the recipes, ones that I knew nothing about like Manchego cheese and oaxaca cheese and canela. Some ingredients are harder than others to find in regular grocery stores, so you may have to go to larger supermarkets or specialty stores for some of the items. I learned a lot reading that section, and it was fun to read all at the same time! 

Other categories include Breakfast, Drinks, Appetizers, Mains, Desserts, and more. I've got some recipes to make!

In additional to those Migas and Pumpkin Flautas, I also made her Whipped Agave Ancho Butter. Delish! The perfect mix of spicy with a little bit of sweet.

Serve it on toast, bread, grilled cheese, in meals that call for butter. I know I am!


















































Other standouts are her Three Sisters Hush Puppies, Dulce de Leche Layer Cake with Sweet Pecan "Pesto," and Drunken Black Beans. I didn't get to make these but can't wait!

It's been a long time since I've actually read an entire cookbook, but this one was so good, I couldn't help but flip through every page and even read the additional info! The migas were pretty good, and we loved the pumpkin flautas and agave ancho butter. I can't wait to make so many more wonderful recipes from this cookbook!

I liked it so much, that I want one of you to win a copy! Well actually, 14 of you will win this cookbook! Just leave a comment at the end of this post, and follow the instructions below for more ways to enter.

Enter to win a copy of 

The New Southwest!

1. Mandatory Entry: Leave a comment on this blog post letting me know what your favorite Southwestern dish is.

2. Tons of optional entries in rafflecopter widget.

Hippocrene will be supplying 14 copies of The New Southwest by Meagan Micozzi for this giveaway, in conjunction with The New Southwest Cookbook Spotlight.  Contest is open to anybody with a shipping address in the USA.  Submissions will be accepted via the rafflecopter widget through 11:59 pm ET on Sunday, November 3, 2013.  Fourteen winners will be chosen by random draw, verified, and be notified by email (from Heather at girlichef) within 48 hours of the close of this contest.  The winner should respond within 24 hours of notification, or a new winner will be drawn in their place.  Good Luck!


a Rafflecopter giveaway

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.


Peace, and bacon grease!

Savory Baked Pumpkin Flautas #Cookbook Spotlight

I have a love-hate relationship with computers. 

Sure, they are amazing and give me the internet and email and the latest news but man, when they mess up I hate them. 

We've been having problems with our internet off and on for quite some time now. Today is another one of those days. 

I'm writing this post from my phone. Yep. It's brutal. Bear with me. 

But I just had to tell you all about these Savory Baked Pumpkin Flautas. Like, literally had to. The post is due today for The New Southwest Cookbook Spotlight  :) 

But seriously, I also couldn't wait to share these. They're savory and flavorful. I loved the caramelized onions and garlic with the pumpkin. We didn't miss the meat AT ALL! Meagan sure does know what she's doing. 

Ha, and PJ can no longer deny that he likes pumpkin. It's a done deal. We are both pumpkin fans.

Savory Baked Pumpkin Flautas

slightly adapted from The New Southwest cookbook by Meagan Micozzi of Scarletta Bakes

*Yields: 12 flautas

• 1 tablespoon butter
• 3/4 cup yellow onion, diced
• 1 tablespoon fresh garlic, minced
• 2 cups pumpkin puree (canned or fresh)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 2 tablespoons buttermilk
• 1 and 1/2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)
• 12 small (5-to 6-inch) flour tortillas
• Olive oil, for brushing

Preheat oven to 425 degrees F. 

Heat the butter in a large skillet over low-medium heat. Add the onion and saute slowly. The onion will go from translucent and lightly colored to deep golden brown, approximately 10 minutes. Once the onion is browned, add the garlic and cook for 2 minutes more. Set aside to cool slightly.

Meanwhile, place the pumpkin, salt, cumin, black pepper, buttermilk, and shredded cheese in a large bowl and stir until well blended. Fold in the cooled onion mixture.

Warm the tortillas and place on a flat surface to assemble. Top each tortilla with 2-3 tablespoons of the pumpkin mixture, roll tightly into a cigar shape, and place, seam-side down, on a parchment-lined baking sheet.

Brush the top of each flauta lightly with oil and bake for approximately 20 minutes or until the flautas are golden brown on top and the tortillas are crisped. Cool slightly before serving.

Printable Recipe

  

Oh, and you might wanna come back tomorrow for a chance to win this cookbook! Just sayin :)

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

Also linking up here.

Peace, and bacon grease!

Mushroom and Leek Migas #CookbookSpotlight

Hi guys!

 

















































I'm kind of a cookbook hoarder. Shelves and shelves and shelves of cookbooks. You wanna know the sad thing though? With the internet and food blogs and smart phones, it's so easy to find recipes without actually picking up a cookbook. 

Which makes me sad. Because I really like the feel of a cookbook in my hands.

I'm the same way with books. I refuse to convert to the e-readers because I just love the feel of a book in my hand. I love turning the pages. I love the smell of books. Same goes for cookbooks. Only, I have so bought into the whole electronic world of recipes and food blogs and cooking sites that I don't use my cookbooks nearly enough. So when Heather reached out to me to participate in The New Southwest Cookbook Spotlight, I didn't hesitate. This cookbook is written by the amazing Meagan Micozzi of Scarletta Bakes. She's kind of a big deal. And by kind of, I mean majorly.

For the first week, all 15 of us bloggers made her Mushroom & Leek Migas, which I've learned are like fancy scrambled eggs. 

The idea behind them is to serve a crowd from one pot/skillet. Though there's only two of us in my household, I still love the concept of this. Perfect for making for your family on weekends.

 
Mushroom and Leek Migas
from The New Southwest by Meagan Micozzi of Scarletta Bakes

*Yields: approximately 4-6 servings

• 4 (5-inch) corn tortillas
• 1 and 1/4 cups vegetable oil, divided
• 10 large eggs
• 1/4 cup heavy cream
• salt and freshly ground black pepper to taste
• 8 oz brown baby bella crimini mushrooms, brushed clean, sliced
• 1 leek, ends removed, chopped
• 2 tablespoons fresh garlic, minced
• 1 cup Manchego cheese, shredded

To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2-inch to 3/4-inch wide). Heat 1 cup of vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1-2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool. 

Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.

Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.

Remove from heat, top with the cheese, and serve immediately.


Printable Recipe

Manchego cheese is a bit expensive, I get it. But if you can, use it. I had never tried it before and both the man and I liked it. I couldn't find any at my regular grocery store, I had to go to a bigger marketplace where they have all kinds of fancy cheeses. 

And I really liked the crispy tortilla strips. And they're so easy to make! Just tortillas cut into strips, vegetable oil, and fry those suckers for a minute or so, and you've got crisp tortilla strips. 
































































I think next time I'll serve mine with some avocado, because, well just because. I'm always looking for an opportunity to add avocado to my meals. And maybe a little sour cream on top.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

Also linking up here.


Peace, and bacon grease!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more