This article will be the first about Building a house in Mexico, on our farm. I will share some of the fun of building here in Mexico and some of the steps and challenges we face. First a little about the farm. It butts up against a river on one side and the country road on the other with other farms to the right and left of it. My wife bought it about 20 plus years ago, and has split it into 3 sections, giving one section to each of two brothers and keeping the middle section for us. Now that we are retired and living here in Mexico, we are going to build a small house and raise our produce and keep our chickens, dogs and cats where they have room to roam.
This is the building site
Posted in Building our House in Mexico, Musing from Mexico
Tagged Building In Mexico, Casa, http://OurLifeInMexico.com, Http://YourWholeFoodsChef.com, life in Mexico, Living the dream, Machata, Puerto Vallarta, Puerto Vallarta. retirement life, Retirement life
Here are 3 Gourmet Grilled Cheese Combinations that Rock. We don’t eat Grilled Cheese Sandwiches in our house very often but when we do we want something special. Our big problem is that where we live it is too easy to just make a cheese quesadilla instead of a grilled cheese sandwich. If the wife is making lunch it will be a quesadilla, if it is my turn it will be a grilled cheese sandwich with a twist.
The classic grilled-cheese sandwich featuring lots of melted cheddar (or American) on soft white bread is the quintessential comfort food. When paired with a bowl of warm tomato soup, this popular combination evokes warm memories of childhood for many.
However, if you find your tastes in cheese and bread have expanded a bit since those early days, you might want to check out these fabulous gourmet versions, as well.
Each combination yields 2 sandwiches and if you always serve them with soup check out our recipe for chilled avocado cucumber soup Here
Gourmet Grilled Cheese Combinations That Rock
Author: Chef William Chaney
Recipe type: Grilled Cheese with a twist
- Gourmet Grilled Cheese – Version 1
- 8 oz. Brie, rind removed
- 3 oz. thinly sliced prosciutto, rolled and cut into thin stips
- 1 cup arugula, washed and dried
- 4 T. fig jam
- 4 slices sour dough bread
- 2 T. melted butter, unsalted
- Gourmet Grilled Cheese – Version 2 (The wife's favorite)
- 2 ripe peaches, pitted and thinly sliced
- 6 oz. Muenster cheese
- ⅓ cup pecans, finely chopped
- 2 T. honey
- 4 slices multigrain bread
- 2 T. farm fresh butter, unsalted
- Gourmet Grilled Cheese – Version 3
- 6 oz. smoked Gouda, sliced
- 1 ripe pear, washed, cored and cut into thin slices (with skin)
- 1 cup arugula, washed and dried
- 2 T. homemade jalapeno jelly or jam
- 4 slices ciabatta bread
- 2 T. farm fresh butter, unsalted
- The directions as the same for all three sandwiches;
- Brush one side of each slice of bread with the melted butter. Place 2 slices in a non-stick skillet and adjust heat to medium. Add one half the Brie, prosciutto, and arugula to each slice, making sure the ingredients are evenly distributed.
- Spread the fig jam on the other 2 slices (on the un-buttered side) and place on top of the assembled sandwiches in the pan, buttered side up. Press down on each sandwich with a spatula to ensure even contact and to help the interior ingredients heat evenly.
- Carefully flip each sandwich and brown on the remaining side. Again, use a spatula to press down to ensure even contact with the hot surface of the pan.
- Once the bread is evenly browned on both sides, remove from heat and cut in half. Serve warm.
Of course these would not work for the younger crowd perhaps but they are a nice sandwich to serve to friends for a light afternoon lunch. Here is a way to use up little odds and ends that are in the refrigerator without anyone knowing…it’s kind of a win/win for everyone.
Before we leave we would like to invite you to like our Facebook page https://www.facebook.com/ChefWilliamOnline My wife and I moved to Mexico after retirement and share our adventures and challenges on this website. We also share recipes on that page from both of our blogs.
Is Time in Mexican in a different dimension?
Time In Mexico Is Not on a Clock. It is in the Mind of each person and used as a general guideline. For expats this takes a little adjustment to our way of thinking. When we tell someone that we will be somewhere at a particular time, we make an effort to be there at that time. The Mexican Culture is a little different. Setting a particular time to them seems to mean, “around that time, give of take”.
I was visiting to get pink grapefruit and here they are…
Shopping Farmers Markets In Mexico, at least this part of Mexico is more than just the fresh fruits and vegetables. While the farmers set up their stands to sell their produce, others set up around them. On the sidewalks they sell whatever they might have that could bring them a few pesos. There are others that set up to sell just about anything you can buy in brick and mortar stores but at a discounted price.
There will be gooseneck squash on the menu at our house tonight
Posted in Musing from Mexico
Tagged Farmers Markets, Farmers Markets of Mexico, Fresh Produce, Fresh Vegetables, http://OurLifeInMexico.com, Http://YourWholeFoodsChef.com, life in Mexico, Mexican Food, Mexico, Non GMO, Puerto Vallarta
Fun At The Beach on a Sunday is rare for us. There are always way to many people. During the “high season” it is crowed with people that are on vacation from other countries. During the “Low season” the beaches are crowed with the people of Mexico that plan their vacations at this time. They come from Guadalajara and as far away as Mexico City. They have worked long and hard during the “tourist season” and now it’s their turn for fun on the beach. The hotels and restaurants have lower prices during the low season, which is smart because they fill up with locals.
We went on Sunday this time because we were taking a nephew and his wife for lunch and this is the only day they had available. Where we took them the restaurant serves a nice coconut shrimp which is a favorite of my wife and myself. One of our guests enjoyed the coconut shrimp while the other opted for fresh filet of red snapper. We had fun at the beach even if it was crowded.
- How To CookWild Caught Salmon depends on how the salmon has been prepared. Filets will cook much faster than salmon steaks. You want to choose Your Salmon Recipe By Its Preparation Method. I might pan sear a filet whereas I would start thinking grilling a Salmon Steak, perhaps on a hardwood plank.
Salmon is one of the tastiest fish to come from the waters of the Pacific and Atlantic Oceans. Indeed, you can also find salmon in the Great Lakes of Michigan as well as several other kinds of lakes all around the world. This global presence means that you can find a wild caught salmon almost anywhere in the world. With all that wild caught fresh salmon available, I would never buy a farm raised fish.
Spending Time In the Sun For Your Health
Living here in Puerto Vallarta, all year does allow me to be in the sun almost daily. Of course I had to learn to wear a hat or baseball style cap once I got here. I really hated wearing anything
on my head, having worn a chefs hat most of the day for 40 years. However when some friends moved here from Tucson, Arizona they helped change my mind. They pointed out that about 80 to 85 percent of senior citizens that move to sunny Arizona, have eye problems because they do not protect them from the sun. A good pair of sun blocking eye glasses will do the trick as well as the hat. I would need prescription sun glasses so for now, my little $15 cap is doing the job. Continue reading
The Rainy Season In Puerto Vallarta
As July winds down and we get ready for the month of August, it is the rainy season here in the Puerto Vallarta area of Mexico. That means lighting shows, thunder and heavy rain almost every night for the next few weeks. It does not rule out rain during the day as well. However, the rain storms during the day are usually not nearly as heavy. It also means the humidity will be somewhere between 75 and 100 percent most days from mid-morning until very late in the day. With temperatures reaching the 90’s on most days, that is not a good combination. Continue reading
Posted in Musing from Mexico
Tagged High Season, http://OurLifeInMexico.com, Http://YourWholeFoodsChef.com, life in Mexico, low season, Mexican Food, Mexico, Puerto Vallarta, Puerto Vallarta. retirement life, The Rainy Season in Puerto Vallarta, THunderstorms
Picture taken on the fox river in Wisconsin
We have been visiting Wisconsin this past 10 days which left little time to write a blog post. It was a quick trip to see our new grand daughter. We arrived on the 5th and she was born on the 7th. Because we all knew that she was being born with health issues we all wanted to be there when she arrived. Although she does have the issues, she is a fighter and is doing better than expected at this time. She entered the world at 4 pounds 18 inches so she is a cute little girl. I can’t share a picture because I failed to ask permission from my daughter and we are now back in Mexico. We hope to be returning in a couple of months when we will be able to visit more. However, we have two grand daughters in Texas and they are both expecting in November so that is high on our list of places to visit this year….who said retirement life would be dull. Continue reading
We consider this to The Best Banana Bread Recipe but I am sure there are those that have their own recipes that would disagree with me. That’s fair. There are a great number of Banana Bread recipes out there. The object is to take one and make it your own.
Banana bread is a sweet-tasting bread which is cooked into loaves made from mashed bananas. It is a quick bread that utilizes baking soda to help it rise or acts a leavening agent for the bread. Many cooks like to make variations in their banana bread recipe by adding nuts or raisins or other ingredients. It is a simple recipe that does not need complex ingredients and does not even need an electric beater if you do not have one.
Banana bread was popularized in mid 1900’s when baking soda was also popularized. In some Asian countries, banana bread is a regular food and can also be served as an alternative to white bread.
We have about a dozen banana trees in our backyard so making banana bread is a natural way to use up some of the bananas that we are always blessed with..of course with that many bananas getting ripe at the same time, I am baking banana bread to give away to the people living near us and to family. In Mexico everyone shares whatever they have, so in return others are always giving us from their crops. Things such as avocados from the people living across the street. Our avocado tree will be producing soon so then I will be sharing those recipes soon.
Author: Chef William Chaney
Recipe type: Breads
- 1 cup butter for shortening
- 5 over-ripe bananas, mashed well
- 2 ½ cups sugar
- 4 free range chicken eggs
- ¾ cup buttermilk
- 3 cups flour
- 1 ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup chopped nuts, pecans or walnuts
- 1 ½ teaspoon Mexican vanilla
- Combine shortening, bananas and sugar.
- Slowly add eggs, one at a time and beat well.
- Sift baking soda, flour and salt together.
- Alternately add the other dry ingredients along with the buttermilk to the batter mixture.
- Add the vanilla and nuts and mix the banana bread mixture well.
- You will need two greased loaf pans for the entire banana bread recipe mixture.
- Do not fill to the top since the banana bread recipe will rise, you might like to give at least an inch space from the rim of the loaf pans.
- Bake the mixture for seventy to eighty minutes at 325 degrees or until a toothpick comes out clean from the bread.
- Remove from oven and allow to cool on a baking rack
Banana bread is a nutritious alternative to white bread and can also be made with wheat bread or whole grain. There are many variations to the traditional banana bread but the more effective banana bread recipe calls for overripe bananas. If you do not use overripe bananas, the tendency is that the top of the banana bread loaf will remain moist and you will have a hard time distinguishing if it is already done or not.
We invite you to like my Facebook page https://www.facebook.com/ChefWilliamOnline We add more recipes to that page from both of our blogs.