Bags of Spices

THE HUGGINS FAMILY

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A fun way to explore recipes by who shared or inspired them — family, friends, and loved ones.

  • Coconut Korma

    Coconut Korma

    This Coconut Korma brings together deeply caramelized onions, warm spices, and a silky coconut-cashew base to create a rich, comforting curry. Whether you choose chicken, beef, lamb, or paneer, the sauce adapts beautifully—creamy, aromatic, and gently sweetened with just a touch of sugar.

    Ingredients

      Desired Protein (Choose One):

    • 1½ lb (700g) chicken, beef, or lamb, cut into bite-size chunks, OR
    • 1 recipe (400–500g) paneer

      • Marinade for Meats:

    • ½ cup plain yogurt
    • 1 tbsp lemon juice
    • 1 tsp turmeric
    • 1 tsp paprika (or Kashmiri chili powder for deeper color)
    • 1 tsp garam masala
    • 1 tsp salt

      • Korma Base:

    • 2 tbsp ghee or oil
    • 2 medium onions, thinly sliced
    • 4 cloves garlic, minced
    • 1½ inch piece fresh ginger, minced
    • ¼ cup unsweetened shredded coconut
    • ¼ cup cashews
    • 1 tsp ground coriander
    • ½ tsp ground cumin
    • ½ tsp ground cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp ground cardamom
    • 1½ tsp garam masala
    • ½ tsp turmeric
    • 1 tsp salt (plus more to taste)
    • 1½ cups full-fat coconut milk
    • ½ cup water or stock (match to your chosen protein)
    • 1 tsp sugar

      • Optional Finishings:

    • 2 tbsp heavy coconut cream
    • Chopped cilantro and chopped cashews (for garnish)

    Directions

    Prepare the Protein:

    For chicken, beef, or lamb: Combine marinade ingredients in a bowl. Add meat and marinate according to type:

    • Chicken: 30 minutes to overnight
    • Beef/lamb: 2–12 hours

    For paneer: Cut into cubes. Optional—pan-fry in ghee until golden. Mix the marinade separately and set aside to stir into the sauce later for added richness.

    Make the Korma Base:

    Heat ghee or oil in a large pan. Add sliced onions and sauté until deeply golden and caramelized, 15–20 minutes. Add garlic, ginger, shredded coconut, and cashews. Cook 2–3 minutes until fragrant. Cool slightly, then blend with a splash of water until completely smooth.

    In the same pot, add a bit more ghee/oil if needed and sear marinated meat until browned on all sides. Remove and set aside. (Skip searing if using paneer.)

    Return the blended paste to the pan and stir in all dry spices. Toast 30 seconds. Add coconut milk, water or stock, and sugar. Return meat or paneer to the pot and simmer:

    • Chicken: simmer uncovered 10–15 minutes
    • Beef/lamb: simmer covered 60–90 minutes, adding water as needed
    • Paneer: gently simmer 8–10 minutes

    Adjust salt and sweetness to taste. Stir in coconut cream for extra richness if desired. Garnish with cilantro and chopped cashews.

    Notes

    Preparation

    • For paneer, marinating isn’t required, but adding the marinade mixture to the sauce enhances depth and flavor.
    • Kashmiri chili powder gives a richer red color and mild heat compared to paprika.
    • Rotisserie chicken can be used as a shortcut—mix the marinade and stir both into the sauce along with chopped chicken.
    • Beef or lamb can be pressure-cooked (20–25 minutes high pressure, natural release) to significantly shorten simmer time.

    Serving Suggestions

    • Serve over basmati rice or with warm naan.
    • Add a drizzle of coconut cream for a more luxurious finish.
    • Top with toasted cashews for added texture.

    Variations

    • Use vegetable stock and paneer for a vegetarian version.
    • Add vegetables such as peas, carrots, or potatoes during the simmering stage.
    • Increase chili powder or add a serrano pepper for a spicier korma.

    Make-Ahead & Storage

    • Korma improves on day two as flavors deepen.
    • Refrigerate up to 4 days in an airtight container.
    • Freeze up to 3 months; thaw overnight in the fridge and reheat gently.
  • Pralines & Cream Buttermilk Ice Cream

    Pralines & Cream Buttermilk Ice Cream

    The Huggins Family traces its roots to some of the earliest settlers in the American South, and although several generations have since made their homes in the West, many of the foods we love still reflect that Southern heritage. Pralines—those sweet, buttery pecan confections tied to countless Southern kitchens—capture that legacy perfectly. This ice cream honors that connection with a silky buttermilk custard base swirled with ribbons of praline cream and studded with crisp pecan pralines for a nostalgic, balanced, unmistakably Southern flavor.

    Ingredients

    • Custard Base:

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar, divided
    • 5 egg yolks
    • ½ tsp vanilla extract
    • ¼ tsp table salt

    • Praline-Cream Swirl:

    • ¼ cup butter
    • 6 tbsp brown sugar
    • 2 tbsp heavy cream
    • ½ tsp table salt
    • 1 tsp vanilla extract

    • Mix-Ins:

    • 1 cup chopped pecan pralines, frozen before use

    Directions

    Cook the Custard

    In a medium saucepan, whisk together the cream, whole milk, ¼ cup sugar, and salt. Warm over medium heat until mixture begins to steam and the sugar dissolves.

    Temper the Yolks

    In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until thick and pale. Slowly temper with ½ cup of the warm cream mixture, then return everything to the saucepan.

    Finish the Base

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Strain through a fine mesh sieve, stir in vanilla, and let cool slightly. Add the buttermilk, then chill thoroughly—preferably overnight.

    Make the Praline-Cream Swirl

    In a small saucepan, melt butter with brown sugar and cream. Simmer 1–2 minutes until lightly thickened. Remove from heat, stir in salt and vanilla, and cool completely before layering.

    Churn & Assemble

    Churn the chilled custard in an ice cream maker according to manufacturer instructions. When nearly finished, fold in the frozen chopped pralines. As you transfer to a container, alternate layers of ice cream and thin ribbons of praline-cream swirl. Gently marble with a butter knife and freeze until firm.

    Notes

    Preparation

    • Freeze pralines before folding them in to preserve their crisp texture.
    • Buttermilk provides a gentle tang that balances caramel sweetness; replace with whole milk for a richer, sweeter version.
    • Ensure the praline swirl is fully cooled before layering to avoid melting the churned base.

    Serving Suggestions

    • Top with extra chopped pecan pralines for added crunch.
    • Serve alongside warm apple or pecan pie.
    • Add a drizzle of warm caramel sauce for an extra-sweet presentation.

    Variations

    • Add ¼ tsp cinnamon to the swirl for a deeper Southern praline flavor.
    • Swap half the pralines for toasted pecans for a nuttier variation.

    Make-Ahead & Storage

    • Refrigerate the unchurned custard up to 2 days before freezing.
    • Store praline-cream swirl refrigerated up to 1 week.
    • Finished ice cream keeps 1 week for best texture.
  • Anijsmelk — Dutch Star-Anise Steamer

    Anijsmelk — Dutch Star-Anise Steamer

    Anijsmelk, the classic star-anise–flavored steamer of the Netherlands, is one of my favorite Dutch treats—simple, soothing, and steeped in nostalgia. Traditionally made by stirring anise-flavored sugar cubes (Anijsblokjes) into warm milk, it’s a comforting drink to warm your soul on a cold winter’s night. This homemade version captures that flavor with whole star anise and a touch of sweetness.

    Ingredients

    • 1 qt milk
    • 5–10 whole star anise
    • ⅛ tsp ground anise seed (optional, for rounder flavor)
    • 1–4 tbsp sugar, to taste (about 1 tsp per cup)
    • Small knob of butter or splash of cream (optional, for richness)

    Directions

    Infuse the Milk

    In a medium saucepan, warm the milk with the star anise over medium-low heat until steaming but not boiling. Reduce heat to low and let steep gently for 5–10 minutes, tasting occasionally to check flavor strength.

    Finish the Drink

    When the milk reaches your desired anise intensity, remove from heat and discard the star anise pods. Stir in sugar to taste and, if desired, add a small knob of butter or splash of cream for extra richness. Whisk briefly to create a light froth.

    Serve

    Pour hot into a teacup or mug and enjoy immediately. Optionally dust with a pinch of ground anise or cinnamon. Serve alongside a small Dutch biscuit or slice of buttered bread for an authentic touch.

    Notes

    Preparation

    • For the most authentic flavor, use a mix of whole star anise and a small pinch of ground anise seed.
    • Warm gently—avoid boiling, which can cause the milk to curdle or the flavor to become harsh.
    • Steep covered to preserve the delicate aroma of the anise.

    Serving Suggestions

    • Traditionally enjoyed as a bedtime drink or on cold evenings.
    • Serve in a warm ceramic cup with a dusting of ground anise, cinnamon, or nutmeg.
    • Pair with speculaas cookies or buttered toast for a cozy Dutch treat.

    Variations

    • Substitute honey or vanilla sugar for a more nuanced sweetness.
    • Add a drop of almond or vanilla extract for a gentle twist.
    • For a creamier version, replace 1 cup of milk with light cream.
  • Pão de Queijo — Brazilian Cheese Rolls

    Pão de Queijo — Brazilian Cheese Rolls

    Crisp on the outside and chewy within, these Brazilian cheese rolls—known as Pão de Queijo—are irresistibly airy and full of cheesy flavor. Made from tapioca flour, they’re naturally gluten-free and come together quickly in a blender for an easy, crowd-pleasing treat.

    Ingredients

    • 1 egg
    • 1 cup milk
    • ½ cup vegetable oil
    • 1¾ cups tapioca flour
    • ½ cup parmesan, grated
    • ½ cup mozzarella, cheddar, or jack cheese, grated
    • ½ tsp table salt

    Directions

    Prepare the Batter

    Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin tin with nonstick cooking spray.

    In a blender, combine egg, milk, and oil. Blend for 30 seconds, then add the remaining ingredients and blend for another 30 seconds until smooth.

    Bake

    Pour batter into the prepared muffin cups, filling each about ¾ full. Bake for 20–25 minutes, or until the cheese rolls are puffed and golden.

    Serve warm for the best texture. Makes about 35–40 cheese rolls.

    Store

    Allow cheese rolls to cool completely before storing. Place in an airtight container and refrigerate up to 3 days or freeze up to 1 month. Reheat in a 350°F oven for 5–10 minutes until warmed through.

    Notes

    Preparation

    • Avocado oil is preferred, but olive oil or any neutral vegetable oil works well.
    • Tapioca flour gives Pão de Queijo its signature chewy texture—do not substitute with wheat flour.

    Serving Suggestions

    • Serve as a snack, breakfast bread, or alongside soups and stews.
    • Enjoy warm with butter, cream cheese, or fruit preserves for a sweet-savory contrast.

    Variations

    • Add ½ tsp garlic powder or minced herbs for extra flavor.
    • Swap in pepper jack for a spicy version or gouda for a milder flavor.

    Make-Ahead & Storage

    • Refrigerate baked rolls up to 3 days in an airtight container.
    • Freeze baked or unbaked batter portions up to 1 month.
    • Reheat frozen rolls directly in a 350°F oven for 10–12 minutes until hot and crisp.
  • Red Cabbage Salad

    Red Cabbage Salad

    This bright, sweet-tangy red cabbage salad is inspired by the legendary version served at North Woods Inn in Southern California. Its deep purple color, crunchy texture, and bold seasoning come from long marination and a perfectly balanced vinegar-sugar brine—just like the classic steakhouse favorite.

    Ingredients

    • 1 head red cabbage, shredded
    • ¾ cup seasoned rice vinegar
    • ½ cup sugar
    • 1½ tsp onion powder
    • 1 tsp Lawry’s seasoned salt
    • ½ tsp black pepper
    • ⅛ tsp garlic powder
    • ⅛ tsp celery seed (optional)
    • 1–1½ tsp table salt (for dry brine; not part of marinade)
    • ½ cup avocado oil (or canola or vegetable oil)

    Directions

    Dry Brine the Cabbage

    Toss the shredded cabbage with 1–1½ tsp table salt and let rest for 30–45 minutes. This softens the leaves slightly and helps them absorb the marinade more evenly.

    Rinse lightly under cold water, then drain thoroughly and pat or spin dry.

    Marinate

    In a large resealable container, combine the seasoned rice vinegar, sugar, onion powder, Lawry’s seasoned salt, black pepper, garlic powder, and celery seed (if using).

    Add the cabbage to the container, press out excess air, seal, and refrigerate for at least 8 hours and up to 4 days, turning occasionally to ensure even marination.

    The cabbage will deepen in color and develop the signature sweet-tangy North Woods flavor as it rests.

    Finish

    Add the avocado oil (or canola or vegetable oil) about 1 hour before serving and toss well to coat.

    Notes

    Preparation

    Dry brining is key for achieving the slightly softened yet crisp texture typical of the North Woods Inn salad. Don’t skip the rinse—it prevents the final salad from becoming too salty.

    For best flavor, allow at least 8 hours of marination, though the salad reaches peak texture and flavor on days 2–3.

    Optional celery seed adds a classic steakhouse-style background note but is not essential.

    Serving Suggestions

    Serve chilled alongside grilled or roasted meats, steakhouse entrées, or hearty sandwiches.

    Pairs especially well with rich dishes that benefit from sweet-tart contrast.

    Variations

    For a slightly lighter flavor, replace 2–3 tbsp of the seasoned rice vinegar with plain rice vinegar.

    For a richer mouthfeel, add the oil earlier (4–6 hours before serving), though the cabbage will soften more quickly.

    Make-Ahead & Storage

    This salad improves with time and can be prepared up to 4 days in advance.

    Once the oil is added, it is best enjoyed within 24 hours for peak texture.

    Store refrigerated in an airtight container.

  • Fried Rice with Shrimp & Char Siu

    Fried Rice with Shrimp & Char Siu

    Fried rice has always held a place of honor in our family meals—a dish that somehow feels both humble and celebratory at once. This version, with smoky char siu pork, tender shrimp, and crisp-tender vegetables, brings bold flavor and perfect balance to the table. The rice stays dry and lightly toasted, the shrimp are just sweet enough, and every bite carries the deep, savory notes that only come from a hot wok. It’s the kind of meal that fills the house with warmth and pulls everyone to the table—laughing, reaching for seconds, and sharing stories long after the plates are empty. Simple in spirit, but rich in tradition, it’s one of those dishes that reminds us why we love gathering together for a family meal.

    Ingredients

      Sauce / Seasoning Mix

    • 3 tbsp water
    • 2 tbsp light soy sauce
    • 1 tbsp dark or mushroom soy sauce
    • 1 tbsp oyster sauce
    • 1½ tbsp Shaoxing wine (or michiu)
    • 1 tsp sugar
    • ½ tsp chicken bouillon powder
    • ½ tsp white pepper
    • ½ tsp MSG (optional, for depth)
    • Slurry: 1 tsp cornstarch + 1 tsp water (optional, for thicker coating)
    • ½ tsp toasted sesame oil (add off heat, at the end)

      • Vegetables & Aromatics

    • 2–3 tbsp high-heat neutral oil (vegetable, peanut, or canola)
    • 1 medium onion, diced
    • 2 jalapeños, seeded and finely diced
    • 1 red bell pepper, diced small
    • ½ cup carrots, diced or julienned, blanched & patted dry
    • ½ cup celery, finely diced, blanched & patted dry
    • ½ cup green beans, cut into 1-inch pieces, blanched & patted dry
    • 2 cloves garlic, minced
    • 1 tbsp fresh ginger, grated or minced
    • ⅔ cup green onions (scallions), sliced — white parts for cooking, green parts for garnish

      • Proteins

    • 16 oz shrimp, cleaned, deveined, and thoroughly dried
    • 16 oz char siu, diced small
    • 3 large eggs, beaten

      • Rice

    • ~5 cups day-old jasmine rice (about 40 oz cooked), chilled and separated

      • Fresh Garnishes

    • Chopped cilantro
    • Reserved green onion tops
    • Lime wedges or a light squeeze of fresh lime juice
    • Optional: pinch of chili flakes or splash of fish sauce

    Directions

    Prepare the Sauce

    In a small saucepan, combine water, both soy sauces, oyster sauce, Shaoxing wine, sugar, chicken bouillon, white pepper, and MSG (if using). Bring to a gentle simmer and reduce slightly to concentrate flavor. Add slurry only if a thicker coating is desired. Remove from heat, stir in sesame oil, and set aside.

    Blanch & Dry the Vegetables

    Blanch carrots, celery, and green beans briefly (carrots & celery ~1 min; green beans ~2–3 min). Drain well, spread on paper towels, and pat dry completely before stir-frying.

    Cook Proteins Separately

    Heat wok over high heat. Add 1 tbsp oil and sear shrimp until just pink and cooked through; remove and set aside. Add char siu to the hot wok and fry until lightly caramelized on the edges; remove and set aside.

    Scramble the Eggs

    Add a drizzle of oil, then pour in beaten eggs. Let them set slightly before breaking into bite-sized curds. Remove and set aside.

    Stir-Fry Aromatics & Vegetables

    Wipe the wok clean if needed, then add 1 tbsp oil. Add onion and jalapeños; stir-fry until softened. Add garlic and ginger, cooking just until fragrant. Add bell pepper, carrots, celery, and green beans. Stir-fry until crisp-tender and slightly dry. Add white parts of the scallions and toss briefly.

    Fry the Rice

    Add more oil if needed. Increase heat to high. Add chilled rice, breaking up clumps with a spatula. Spread across the wok and let it rest for 20–30 seconds between stirs to allow slight browning and remove moisture. The rice should fry, not steam.

    Combine & Sauce

    Push rice aside to clear the center. Pour in sauce directly onto the hot metal to reduce briefly before folding into rice until evenly coated. Add shrimp, char siu, and scrambled eggs; toss rapidly to combine. Cook another 1–2 minutes over high heat.

    Finish & Garnish

    Turn off heat. Add a light squeeze of lime juice, toss once more, and taste for seasoning. Garnish with cilantro, scallion greens, and optional chili flakes. Serve hot.

    Notes

    Preparation

    • Well-dried, day-old rice is key. If using freshly cooked rice, spread it on a tray and refrigerate uncovered for at least 2 hours to dry out.
    • Use minimal oil and ensure vegetables are dry before stir-frying to prevent steaming.
    • Only add enough sauce to lightly coat the rice — start with about ¾ of the mix and add more as needed.
    • For better heat control at home, cook in two smaller batches to avoid steaming and maintain wok heat.
  • Blueberry Cheesecake Ice Cream

    Blueberry Cheesecake Ice Cream

    This Blueberry Cheesecake Ice Cream captures all the comfort and flavor of a classic cheesecake in frozen form—tangy, creamy, and just sweet enough. A silky cream cheese custard base provides authentic cheesecake flavor, balanced by a bright blueberry swirl and crunchy browned-butter graham crumble that evokes a perfectly toasted crust.

    Ingredients

    Blueberry Swirl

    • ¼ cup sugar
    • 1 tbsp cornstarch
    • ½ cup water
    • 1¼ cups blueberries (fresh or frozen)
    • 1 tbsp lemon juice
    • pinch table salt

    Browned Butter Graham Crumble

    • 2 cups graham cracker crumbs
    • 1 tbsp sugar
    • ½ tsp cinnamon
    • ½ cup (1 stick) unsalted butter
    • ½ tsp vanilla extract
    • pinch table salt

    Cheesecake Ice Cream Base

    • 6 oz cream cheese, softened
    • 1½ cups whole milk
    • 1½ cups heavy cream
    • ¾ cup sugar
    • 4 egg yolks
    • ½ tsp vanilla extract
    • 1 tsp lemon zest (optional)
    • pinch table salt

    Directions

    Prepare the Blueberry Swirl

    In a small saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water until smooth, then stir in blueberries and lemon juice.

    Bring to a gentle boil and simmer for 5–6 minutes, stirring occasionally, until thickened and jam-like.

    Cool completely before using.

    Make the Browned Butter Graham Crumble

    In a small saucepan over medium heat, melt butter and cook, swirling occasionally, until it turns golden and smells nutty (about 4–5 minutes). Immediately remove from heat and stir in vanilla and a pinch of salt.

    In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour the browned butter mixture over the crumbs and stir until evenly coated.

    Spread on a parchment-lined baking sheet and bake at 350°F for 10–12 minutes, stirring once, until fragrant and lightly toasted. Cool completely, then crumble into small clusters.

    For best texture, spread the cooled crumble on a parchment-lined baking sheet and freeze for 20–30 minutes before mixing into the ice cream.

    Prepare the Cheesecake Ice Cream Base

    In a saucepan, warm milk and cream over medium heat until steaming.

    In a separate bowl, whisk yolks and sugar until pale and thick. Slowly temper with ½ cup of the warm milk mixture, whisking constantly, then return everything to the saucepan.

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C).

    Remove from heat and whisk in cream cheese, vanilla, lemon zest, and salt until smooth. Strain through a fine mesh sieve if needed for texture.

    Chill thoroughly, preferably overnight.

    Churn & Assemble

    Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. When nearly finished, fold in the frozen graham crumble.

    In a freezer-safe container, layer the churned ice cream with alternating spoonfuls of blueberry swirl and additional crumble.

    Swirl gently with a butter knife (do not overmix). Freeze until firm.

    Notes

    Preparation

    • Freeze the graham crumble before folding it into the ice cream to help preserve crunch and prevent softening.
    • Chilling the blueberry swirl thoroughly helps prevent it from bleeding into the custard during layering.
    • For an extra-cheesecake tang, replace ¼ cup of the milk with buttermilk (stir it in after cooking the custard).
    • Browning the butter is essential for a warm, nutty aroma that mimics a true cheesecake crust.

    Serving Suggestions

    • Serve with fresh blueberries, strawberries, or raspberries.
    • Add a drizzle of warm blueberry sauce for a sundae-style presentation.
    • Top with extra graham crumble for added texture.

    Variations

    • Swap the blueberries for raspberries, strawberries, or blackberries using the same proportions.
    • Add a **lemon cheesecake** twist by doubling the lemon zest and adding 1 tsp lemon juice to the custard after cooking.
    • For a swirl-forward ice cream, increase the blueberry mixture to 1½× the recipe.

    Make-Ahead & Storage

    • Refrigerate the custard base for up to 2 days before churning.
    • Store the blueberry swirl for up to 1 week in the refrigerator.
    • Keep graham crumble at room temperature for 3 days, or freeze for longer storage.
    • Store churned ice cream in an airtight container for up to 1 week for best texture.
  • Chiles Rellenos

    Chiles Rellenos

    Chiles Rellenos are a Huggins Family Favorite! This recipe combines classic techniques with a modern twist, birria. Meat filled rellenos are commonly stuffed with a pork or beef picadillo; or even shrimp, chicken, or chorizo. The key to this recipe getting the batter consistency right (see note #3 below). Learning that little secret made all the difference in the world!

    Ingredients

      Chiles

    • 6 large poblano chiles
    • 12 oz Monterey Jack, mozzarella, Oaxaca, or queso fresco, cut into sticks
    • 12 oz birria (see recipe), prepared and shredded (optional)
    • Skewers or toothpicks (optional, for sealing)

      • Batter

    • 6 eggs (1 per chile), yolks and whites separated
    • ¼ tsp cream of tartar
    • 3 tbsp flour (½ tbsp per chile)
    • Pinch of table salt

      • Sauce

    • ½ medium onion, chopped
    • 2–3 cloves garlic
    • 5 ripe Roma tomatoes
    • ½ tsp Mexican oregano
    • 1 tbsp tomato bouillon with chicken
    • 3 tbsp avocado oil
    • 1–2 tbsp tomato paste
    • Salt & pepper, to taste

    Directions

    Prepare the Chiles

    Over an open flame, char the chiles until blackened on all sides. Place in a sealed bag and allow to steam for 15 minutes.

    Use your fingers or a butter knife to gently scrape off the skin, taking care not to tear the flesh. Avoid rinsing the chiles under water, as this can cause splitting.

    Make a vertical slit toward the top of each chile to remove the seeds but leave the veins intact to help the chile hold its shape.

    Stuff with cheese or a mixture of cheese and birria. If needed, secure the opening with toothpicks.

    Dust each stuffed chile lightly with flour to help the batter adhere.

    Make the Batter & Fry

    Heat oil to 350°F.

    Beat egg whites with cream of tartar until they reach a stage between soft and stiff peaks—thick, with structure, but the peaks should droop slightly when lifted.

    In a separate bowl, mix together yolks, flour, and salt. Gently fold this mixture into the beaten whites until just combined.

    Hold each chile by the stem and dip into the batter, coating completely.

    Fry in the hot oil, spooning oil over the top to set the batter. Turn and cook until golden on both sides, about 2–3 minutes per side. Drain on paper towels.

    Make the Sauce

    Sauté the onions and garlic in a skillet until softened. Roast the tomatoes under a broiler or in a hot skillet until lightly charred; add to a blender.

    Add oregano and bouillon to the blender and process until smooth.

    Heat the oil in a deep skillet until shimmering, then pour in the blended tomato mixture and bring to a boil.

    Reduce heat to medium-low and simmer for 10–15 minutes, or until the sauce reduces by half and thickens.

    Whisk in the tomato paste and return to a gentle simmer for 1–2 minutes to bloom the paste and deepen the flavor.

    Adjust seasoning with salt and pepper. If needed, thin with a splash of chicken broth or water. Keep warm.

    Plate

    Spread a pool of warm sauce onto a plate. Place the chile relleno on top and spoon additional sauce over it.

    Optional garnishes: crema, olive oil drizzle, chopped cilantro, crumbled cotija, or a lime wedge. Serve with Mexican rice, refried beans, and warm flour tortillas; or remove the stem and wrap in a burrito with beans, diced onion, tomato, cilantro, a little sauce, and salsa verde.

    Notes

    Preparation

    • Choose large, flat poblano chiles for easier roasting and stuffing. Anaheim, Hatch, pasilla, or canned whole green chiles also work.
    • You may substitute two 14.5-oz cans of fire-roasted tomatoes for the fresh Roma tomatoes.
    • Batter consistency is critical. The whites should be thick with soft-drooping peaks. Optionally, add ½ tsp baking powder per ½ cup flour for extra lift.

    Serving Suggestions

    • Serve over a generous layer of tomato sauce for the most traditional presentation.
    • Top with crema, cilantro, cotija, or a squeeze of lime.
    • Pair with rice, beans, and warm tortillas.
    • For a burrito-style relleno, remove the stem and wrap with beans, sauce, onion, tomato, and cilantro.

    Variations

    • Cheese-only rellenos for a traditional vegetarian version.
    • Birria- or picadillo-filled rellenos for a heartier option.
    • Shrimp or chicken fillings for a coastal Mexican variation.

    Make-Ahead & Storage

    • Chiles can be roasted and peeled up to 2 days ahead.
    • Sauce keeps well refrigerated for 3–4 days and freezes for up to 2 months.
    • Fried rellenos reheat well in a 350ºF oven for 10–12 minutes.
  • Buckeyes

    Buckeyes

    These classic peanut-butter-and-chocolate Buckeyes are rich, creamy, and nostalgic—perfect for holidays, family gatherings, or anytime you want an easy, crowd-pleasing treat with minimal fuss.

    Ingredients

    • 1 cup creamy peanut butter
    • ½ cup butter, softened
    • ½ tsp vanilla
    • ¼ tsp table salt
    • 2½ cups confectioners sugar
    • 12 oz (340g) semisweet chocolate chips
    • 1 tsp vegetable shortening

    Directions

    Make the Peanut Butter Centers

    In the bowl of a stand mixer, combine peanut butter, butter, vanilla, and salt. Mix on medium speed until just combined.

    Reduce speed to low and slowly mix in confectioners sugar in installments until a soft dough forms.

    Refrigerate to firm slightly (15–20 minutes).

    Shape

    Line a baking sheet with parchment paper. Scoop the dough into 1 tbsp portions and roll into smooth balls.

    Insert a toothpick into the top of each ball and freeze until solid (about 1 hour).

    Melt the Chocolate

    Place chocolate chips and shortening into a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until mostly melted (2–3 minutes). Stir until completely smooth.

    Dip & Finish

    Dip each peanut butter ball into the chocolate, coating about ⅔ of the way up. Return to the parchment.

    Refrigerate until the chocolate is set and the centers are no longer frozen.

    Remove toothpicks. Optionally smooth over the tops to cover the hole. Serve chilled or at room temperature.

    Notes

    Preparation

    • For the smoothest texture, be sure the butter is fully softened before mixing.
    • Creamy commercial peanut butter (like Jif or Skippy) gives the most consistent results.
    • If the dough seems too soft to roll, chill longer or add up to ¼ cup additional confectioners sugar.

    Serving Suggestions

    • Serve as a holiday treat, on dessert trays, or as sweet bites for parties.
    • They pair beautifully with hot cocoa, coffee, or cold milk.

    Variations

    • Dip fully in chocolate for “chocolate-covered peanut butter balls.”
    • Use dark chocolate or milk chocolate instead of semisweet.
    • Add ¼ tsp almond extract to the peanut butter mixture for a subtle twist.
    • Top with flaky sea salt before the chocolate sets for a sweet-salty finish.

    Make-Ahead & Storage

    These candies store exceptionally well and are perfect for preparing ahead of time.

    • Refrigerator: Store in an airtight container for 2 weeks.
    • Freezer: Freeze for up to 3 months; thaw in the fridge before serving.
    • Do not store at warm room temperatures—chocolate may soften or bloom.
  • Salsa Verde

    Salsa Verde

    Taquitos are high on the list of Huggins Family most loved foods. And, our favorites come from the little stand on Olvera Street in downtown Los Angeles, Cielito Lindo, where taquitos were invented in the mid 1930s. Every trip home to Southern California includes a trek downtown for Combination #1: 3 Taquitos, Beans and Cheese. The taquitos are smothered in “guacamole”. Cielito Lindo’s version of guacamole is a delicious green salsa that you can’t help but dream about. This recipe is the closest I’ve come to replicating its flavor.

    Ingredients

    • 1 can (28 oz) tomatillos, drained
    • 1 bottle (40 oz) roasted green chiles, mild
    • ½ onion, sliced
    • 4–5 whole garlic cloves
    • 1 bunch cilantro (stems and leaves)
    • 1–2 avocados (optional)
    • 1–2 tbsp avocado oil
    • 1½ tsp table salt, plus more to taste

    Directions

    Broil the Aromatics

    Separate the onion into segments and tuck the whole garlic cloves underneath them. Broil until the onion edges are charred and nearly black on some spots, and the garlic is softened and lightly browned.

    Blend

    Add the broiled onion and garlic to a blender along with the drained tomatillos, roasted green chiles (drain whole green chiles), cilantro, avocado oil, and optional avocado. Blend until completely smooth.

    Adjust Seasoning

    Add 1½ tsp salt, then taste and adjust as needed. Depending on your green chiles, you may need a bit more—most batches end up around 2 tsp total.

    Chill and Serve

    Chill for one hour or more before serving. Serve with tacos, taquitos, burritos, or tortilla chips.

    Cielito Lindo’s Home Version

    After working for some time to recreate Cielito Lindo’s recipe, I learned from Pam that Cielito Lindo published a home version of their guacamole. The recipe can be found below, with some very minor alterations.

    Ingredients

    • 8 fresh chiles gueritos (yellow chiles), seeded and deveined
    • 5 cloves garlic, chopped
    • 15 medium tomatillos, peeled and halved
    • 2½ cups cilantro, chopped
    • 6 cups water
    • 2 medium avocados
    • 4 tsp table salt

    Directions

    In a large pan, combine chiles, garlic, tomatillos, cilantro, and water; bring to boil. Lower heat to medium and cook for 5 minutes.

    Remove mixture from water and place in blender; reserve water. Add avocado and salt to blender. Blend, adding water in small installments and blend until smooth.

    Place in refrigerator overnight to allow flavors to meld. Adjust salt, if necessary.