We are within a few weeks of meeting our little man, so whenever I have enough energy and not too much swelling going on (so that combo doesn't happen too terribly often!), I am trying to get a meal stashed in the freezer. Norris keeps reminding me that he can cook for us, but I know we'll both appreciate having some things stored away to just pull out and heat that doesn't include frozen boxed pizza.
I can't attest to the flavor of this dish yet as it is in my freezer still, but I am already looking forward to eating it. I do know that the rice is awesome! I froze cooked rice for the first time recently and it reheated perfectly, so I am excited to have this (x2) in our freezer. I followed her freezer directions and this was really quick and easy to prep for the freezer. I think it would also be good in the crockpot if you don't have/don't want to use a grill.
from Once a Month Mom
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Monday, April 15, 2013
Thursday, September 6, 2012
Cilantro Chicken Tacos
I have noticed lately that almost all of my grocery lists contain cilantro. If I could keep a plant alive, I'd grow it myself. That's why I like the "dormant" orchid Norris bought me. I can say it's still alive because it's "dormant". I don't actually know whether it is still alive...
I made these ahead of time and froze them, then served over garlic rice, so I guess I lie when I say they're tacos. I mixed the chicken and pesto in with garlic rice and topped it with jalapenos and salsa. This dish was amazing. I'm sure they'd be amazing tacos, too. Thanks to Joelen for a great make ahead recipe.
I followed her instructions, so you can check out the recipe at What's Cookin' Chicago!
I made these ahead of time and froze them, then served over garlic rice, so I guess I lie when I say they're tacos. I mixed the chicken and pesto in with garlic rice and topped it with jalapenos and salsa. This dish was amazing. I'm sure they'd be amazing tacos, too. Thanks to Joelen for a great make ahead recipe.
I followed her instructions, so you can check out the recipe at What's Cookin' Chicago!
Saturday, August 4, 2012
Chipotle Chicken Taco Salad
Why does my can of "chipotle" peppers say "chiLpotle"????
Dressing:
1/3 c chopped cilantro
6 oz sour cream (I used plain Greek yogurt)
1 chipotle pepper in adobo
1 t cumin
1 t chili powder
4 t lime juice
1/4 t salt
4 c shredded romaine
2 c cooked, cubed chicken breast
1 c cherry tomatoes, halved
1/2 or 1 avocado, chopped
1/2 red onion, chopped
15 oz black beans, drained and rinsed
9 oz frozen corn, thawed (could also use no-salt-added canned corn)
Combine dressing ingredients in a food processor until well blended.
Assemble all other items and toss salad with dressing. Stores (dressed) well overnight in the fridge without getting soggy, which doesn't normally happen!!
from Cooking Light myrecipes
Made with chipotle or chilpotle peppers, this dressing is full of flavor and a great spicy balance with all of the other ingredients in this salad. As I was assembling it, I was thinking it would be really pretty in a glass bowl or trifle dish for a party or shower. You can adjust the ingredients to your liking. Norris and I both enjoyed this and it's really filling for a salad!
Chipotle Chicken Taco Salad
Serves 4 entree saladsDressing:
1/3 c chopped cilantro
6 oz sour cream (I used plain Greek yogurt)
1 chipotle pepper in adobo
1 t cumin
1 t chili powder
4 t lime juice
1/4 t salt
4 c shredded romaine
2 c cooked, cubed chicken breast
1 c cherry tomatoes, halved
1/2 or 1 avocado, chopped
1/2 red onion, chopped
15 oz black beans, drained and rinsed
9 oz frozen corn, thawed (could also use no-salt-added canned corn)
Combine dressing ingredients in a food processor until well blended.
Assemble all other items and toss salad with dressing. Stores (dressed) well overnight in the fridge without getting soggy, which doesn't normally happen!!
from Cooking Light myrecipes
Wednesday, March 28, 2012
Roasted red pepper salsa
Just thinking about this stuff makes me laugh. The kids practiced it over and over again and got the flavor and look down just right. (it's awesome) On competition day, I walk around while they're cooking instead of staring at them because I can't talk to them anyway, so it makes me more nervous to watch them not being able to say anything if I see something they need to do. I got back over to our station (my awesome family comes to watch every year and creates a big cheering section!) and everyone is asking me why they're burning the pepper and why the sticker is still on while they're "burning" it. Yes, it's okay to "burn" the pepper because they were roasting it, but NO, the sticker shouldn't still be on there! It was in prime view of our crowd and the judges and the first question the judges asked was about the sticker, too. Oops! Of course, something they've never done before and something they'll probably remember the rest of their lives every time they wash a pepper. Anyway, this was another thing I always hoped we had leftovers of. I took it home a couple of times and used it for chip dipping and one week I used it in my "Sunday soup" and it added great flavor. They came up with the flavor combination on their own and it was right on!
1 clove garlic, minced
3 tbsp honey
1/2 red bell pepper, roasted (have to roast the whole thing and just use half in your salsa or make a double batch)
1 tbsp red wine vinegar
1/3 tsp garlic salt
2 Tbsp fresh cilantro, chopped
1 Tbsp dried onion flakes
1 tsp lime juice
salt and pepper, to taste
Roast red bell pepper over open flame until blackened all around, then put it in a bowl, cover it tightly with plastic wrap, and set aside for ten minutes.
Combine honey, ground pepper, vinegar, garlic salt, dried onions, garlic and cilantro. Mix until combined.
Wash off the roasted red bell pepper until all the black skin is off.
Chop the peppers in long strips, then mince half the pepper and chop the other half. The minced half should be nearly pureed.
Add the peppers to the salsa, then the lime juice. Mix until combined. Serve cold or room temperature.
Roasted red pepper salsa
1 clove garlic, minced
3 tbsp honey
1/2 red bell pepper, roasted (have to roast the whole thing and just use half in your salsa or make a double batch)
1 tbsp red wine vinegar
1/3 tsp garlic salt
2 Tbsp fresh cilantro, chopped
1 Tbsp dried onion flakes
1 tsp lime juice
salt and pepper, to taste
Roast red bell pepper over open flame until blackened all around, then put it in a bowl, cover it tightly with plastic wrap, and set aside for ten minutes.
Combine honey, ground pepper, vinegar, garlic salt, dried onions, garlic and cilantro. Mix until combined.
Wash off the roasted red bell pepper until all the black skin is off.
Chop the peppers in long strips, then mince half the pepper and chop the other half. The minced half should be nearly pureed.
Add the peppers to the salsa, then the lime juice. Mix until combined. Serve cold or room temperature.
Tuesday, March 27, 2012
Mexican risotto
This dish drew in the judges and had them wishing they could go to the back to try it. The floor judges watch preparation, safety and sanitation, teamwork, communication, etc., while the tasting judges are separated into another room where all they do is taste food all day and don't see any of the prep. The reason I explain that is that after the kids were finished with their hour prep time, the floor judges all told them that was the best looking risotto they had seen all day and they wished they could try it, loved the smell, on and on. The first comment from one of the tasting judges was "this is not a risotto". They're all chefs at pretty big-time places (for our area anyway), but they couldn't agree on a lot of things that day, so we weren't too surprised. It's prepared using the risotto method, so I'm going to continue to call it risotto. The floor judges that watched the prep and didn't even know what we were calling it called it a risotto themselves, so we'll stick with it! That being said, this stuff is great. A few of the kids were making it at home for their families because they loved it so much (and when you're making the same dishes three times a week for three weeks, you don't typically want to make the same thing when you get home!). You can adjust the vegetables and amount of cheese to your liking. This is another side that easily makes a meal for me and was good hot, cold, and room temperature (seeing it so many times meant I was sometimes eating it leftover for lunch:).
1/2 cup arborio rice
3 1/2 cups chicken stock
1 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/4 medium onion, chopped
3 cloves garlic, minced
1/3 red pepper, brunoise (tiny dice)
1/3 green pepper, brunoise
1 jalapeno, seeded and minced
1/3 zucchini, julienne (matchstick cuts)
4 oz frozen corn, thawed
1/4 cup shredded extra sharp cheddar cheese
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp red pepper flakes
Pour chicken stock into a medium size saucepan. Heat and add chili powder, cumin, and red pepper flakes.
Heat olive oil and butter in a large sauté pan over medium heat. Add onions and garlic; sauté for about 2-3 minutes or until onion softens.
Add rice and stir until coated, about one minute.
Add 1/4 cup of chicken stock and stir until the rice absorbs it.
Add red pepper, green pepper, and jalapeno.
Add broth one ladle at a time, letting rice absorb it before adding the next ladle. Stir continuously.
Before adding the last ladle of broth, add corn and zucchini. Add remaining broth and stir.
Add cheese and stir to melt. Serve.
Mexican Risotto
Serves 3 hearty side portions1/2 cup arborio rice
3 1/2 cups chicken stock
1 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/4 medium onion, chopped
3 cloves garlic, minced
1/3 red pepper, brunoise (tiny dice)
1/3 green pepper, brunoise
1 jalapeno, seeded and minced
1/3 zucchini, julienne (matchstick cuts)
4 oz frozen corn, thawed
1/4 cup shredded extra sharp cheddar cheese
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp red pepper flakes
Pour chicken stock into a medium size saucepan. Heat and add chili powder, cumin, and red pepper flakes.
Heat olive oil and butter in a large sauté pan over medium heat. Add onions and garlic; sauté for about 2-3 minutes or until onion softens.
Add rice and stir until coated, about one minute.
Add 1/4 cup of chicken stock and stir until the rice absorbs it.
Add red pepper, green pepper, and jalapeno.
Add broth one ladle at a time, letting rice absorb it before adding the next ladle. Stir continuously.
Before adding the last ladle of broth, add corn and zucchini. Add remaining broth and stir.
Add cheese and stir to melt. Serve.
Sunday, October 16, 2011
Mexican Sour Cream Rice
Oh man, this stuff was good! (Dad, I always think of you when I say "oh man"!!)
I like that you can adapt this recipe to whatever you have on hand and whatever flavors you like. I would have LOVED it with roasted jalapeno peppers, but my husband wouldn't have appreciated that at all, so I had to settle for topping it with jalapenos. This is something I was actually excited to eat leftovers of.
When I was making the sour cream mixture in the beginning, it reminded me almost exactly of the dip Norris likes to make for tailgating and parties. It does taste pretty great! It's basically his dip mixed with cooked rice and baked. Add in some cooked chicken and dinner's ready!
3/4 cup uncooked white rice
3/4 cup uncooked brown rice
3 cups chicken broth
2 cups light sour cream
6 oz light cream cheese, softened
1 c shredded Mexican blend cheese
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
(OR instead of the seasonings, you could use a packet of taco seasoning if that's more convenient for you)
2 jalapenos, roasted then chopped
2 c frozen corn
1/2 can black beans
Preheat oven to 350. Grease a square or 9x13 casserole dish.
Bring broth to a boil, stir in rice, cover and simmer for 20-25 minutes or until broth is absorbed. Meanwhile, combine sour cream, cream cheese, seasnonings, corn, black beans, and 3/4 cup of cheese.
I like that you can adapt this recipe to whatever you have on hand and whatever flavors you like. I would have LOVED it with roasted jalapeno peppers, but my husband wouldn't have appreciated that at all, so I had to settle for topping it with jalapenos. This is something I was actually excited to eat leftovers of.
When I was making the sour cream mixture in the beginning, it reminded me almost exactly of the dip Norris likes to make for tailgating and parties. It does taste pretty great! It's basically his dip mixed with cooked rice and baked. Add in some cooked chicken and dinner's ready!
Mexican Sour Cream Rice
from Mary Ellen's Cooking Creations3/4 cup uncooked white rice
3/4 cup uncooked brown rice
3 cups chicken broth
2 cups light sour cream
6 oz light cream cheese, softened
1 c shredded Mexican blend cheese
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
(OR instead of the seasonings, you could use a packet of taco seasoning if that's more convenient for you)
2 jalapenos, roasted then chopped
2 c frozen corn
1/2 can black beans
Preheat oven to 350. Grease a square or 9x13 casserole dish.
Bring broth to a boil, stir in rice, cover and simmer for 20-25 minutes or until broth is absorbed. Meanwhile, combine sour cream, cream cheese, seasnonings, corn, black beans, and 3/4 cup of cheese.
After rice is cooked, stir it into the sour cream mixture. Pour into greased pan and top with remaining cheese. Cover with foil and bake 30 minutes. Uncover and bake an additional 15-20 minutes or until liquid is semi-absorbed and it looks creamy, but not runny. OR if you bake this in a 9x13, bake for 30 minutes covered.
Monday, September 19, 2011
Black Bean, Corn, and Shrimp Salad
This is a quick and easy weeknight dinner that you could eat hot, cold, plain, over rice, in a tortilla...however you want. It's really good, too! The lime and cilantro add just the right touch of brightness.
Busy week of middle school football, a MASSAGE!! ($5 groupon score, awesome!), parent teacher conferences, a birthday brunch for a very special lady, and a KSU football watch party!
(it says 4 servings for the original version and I used less shrimp and more corn but would say it's plenty for six burritos)
1 lb shrimp, peeled and deveined
1 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
cooking spray
2 tbsp fresh lime juice, divided
1/4 cup chopped cilantro
3/4 cup salsa
2 1/2 cups frozen corn, thawed
15 oz black beans, drained and rinsed
Combine shrimp with chili powder, garlic powder, and cumin. Toss to coat.
Heat a saute pan to medium high heat. Spray with cooking spray.
Saute shrimp for about three minutes, or until done. Add 1 tbsp lime juice, then remove shrimp from heat. Add corn to pan and saute until slightly softened. Add beans and salsa and cook until heated through. Add remaining lime juice and cilantro. Serve on tortillas, over rice, plain, hot, cold, however you like!
Busy week of middle school football, a MASSAGE!! ($5 groupon score, awesome!), parent teacher conferences, a birthday brunch for a very special lady, and a KSU football watch party!
Black Bean, Corn, and Shrimp Salad
from Cooking Light(it says 4 servings for the original version and I used less shrimp and more corn but would say it's plenty for six burritos)
1 lb shrimp, peeled and deveined
1 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
cooking spray
2 tbsp fresh lime juice, divided
1/4 cup chopped cilantro
3/4 cup salsa
2 1/2 cups frozen corn, thawed
15 oz black beans, drained and rinsed
Combine shrimp with chili powder, garlic powder, and cumin. Toss to coat.
Heat a saute pan to medium high heat. Spray with cooking spray.
Saute shrimp for about three minutes, or until done. Add 1 tbsp lime juice, then remove shrimp from heat. Add corn to pan and saute until slightly softened. Add beans and salsa and cook until heated through. Add remaining lime juice and cilantro. Serve on tortillas, over rice, plain, hot, cold, however you like!
Wednesday, July 27, 2011
Honey Lime Roasted Corn Salsa
After how much I loved the honey lime enchiladas from last week, I thought it would also be an excellent flavor combination in salsa. I like lime juice in my salsa, but hadn't thought of honey before, although I'm sure it's nothing new in the food world.
Norris' aunt and uncle grow corn so Norris brought some back for us last week. You can do whatever you like for the salsa--this is just my ideas and a flavor combination that I enjoyed!
3 ears of corn, roasted (on the grill or microwave/boil first and then roast under broiler, then trim from ears)
1/2 fresh jalapeno, minced
1 clove garlic, minced
1 pepper, finely chopped (I used a combo of green, yellow, red, and orange)
2 Tbsp lime juice
1-2 Tbsp honey
salt and pepper to taste
1/2 onion, finely chopped
Combine and let flavors marry in the fridge before serving. I think this would also be good warm or at room temperature.
Norris' aunt and uncle grow corn so Norris brought some back for us last week. You can do whatever you like for the salsa--this is just my ideas and a flavor combination that I enjoyed!
Honey Lime Roasted Corn Salsa
3 ears of corn, roasted (on the grill or microwave/boil first and then roast under broiler, then trim from ears)
1/2 fresh jalapeno, minced
1 clove garlic, minced
1 pepper, finely chopped (I used a combo of green, yellow, red, and orange)
2 Tbsp lime juice
1-2 Tbsp honey
salt and pepper to taste
1/2 onion, finely chopped
Combine and let flavors marry in the fridge before serving. I think this would also be good warm or at room temperature.
Wednesday, July 20, 2011
Honey Lime Enchiladas
When I read the description of these enchiladas, they immediately went on my menu plan for the week. How can you not make something that another woman said her husband was shoveling into his mouth and not patient enough to wait for her to take a picture of them to start eating??
At first you may question the addition of honey in your enchilada, but don't doubt--just try it! The chicken is a little sticky and sweet, but it's not overpowering and with the chili powder, it just works. If your family doesn't typically go for green enchilada sauce, they'll never notice (Norris didn't!) because it gets mixed with light cream and looks like cheesy sauce. You could easily stretch your food dollar by adding some rice in place of some of the chicken. Try this soon--enjoy!
6 tbsp honey
5 tbsp lime juice (juice of one big lime)
1 tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8 flour tortillas (soft taco size)
1 lb Mexican cheese, divided (I used about 8 oz total instead)
16 oz green enchilada sauce, divided
1/2 cup light cream (I used half and half)
Combine honey, lime juice, chili powder, garlic powder, and chicken. Marinate for at least 30 minutes.
Reserve ~1/2 cup of cheese. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13 pan.
Combine the remaining enchilada sauce with the cream.
Fill tortillas with chicken and cheese, roll up, and place in pan. Top enchiladas with sauce/cream mixture and then with cheese.
Bake at 350 F for approximately 35 minutes.
At first you may question the addition of honey in your enchilada, but don't doubt--just try it! The chicken is a little sticky and sweet, but it's not overpowering and with the chili powder, it just works. If your family doesn't typically go for green enchilada sauce, they'll never notice (Norris didn't!) because it gets mixed with light cream and looks like cheesy sauce. You could easily stretch your food dollar by adding some rice in place of some of the chicken. Try this soon--enjoy!
Honey Lime Enchiladas
6 tbsp honey
5 tbsp lime juice (juice of one big lime)
1 tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8 flour tortillas (soft taco size)
1 lb Mexican cheese, divided (I used about 8 oz total instead)
16 oz green enchilada sauce, divided
1/2 cup light cream (I used half and half)
Combine honey, lime juice, chili powder, garlic powder, and chicken. Marinate for at least 30 minutes.
Reserve ~1/2 cup of cheese. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13 pan.
Combine the remaining enchilada sauce with the cream.
Fill tortillas with chicken and cheese, roll up, and place in pan. Top enchiladas with sauce/cream mixture and then with cheese.
Bake at 350 F for approximately 35 minutes.
as seen on Stephanie Cooks
Barbecue Pork Quesdillas
Norris has been making some awesome fall off the bone smoked pork lately. He comes up with his own idea for rubs and the last two have been really great. The most recent had some chipotle buffalo sauce on the outside instead of his normal olive oil and then a spice mixture and I loved loved loved it. The only problem was that we planned on feeding 10-12 people with it (we were at the lake where it's normally community dinner every night!) and there were only 5 of us eating it (where was everybody???)! This meant we had some leftovers, which I was not disappointed about, and have been eating for lunch a few days already. I put quesadillas on the menu and while I was looking through the freezer for meat, it dawned on me that the pork would be good in them. I heated up the pulled pork, mixed with Sweet Baby Ray's bbq sauce, and put it in a quesadilla along with mozzarella and cheddar cheeses. Oh my gosh, was it good! Of course, I wound up topping with a couple of jalapenos and serving with a little sour cream, and it was gobbled up by the boys on poker night. SO good!
I don't know what happened to my camera, so another even crappier phone photo goes with this.
two flour tortillas
barbecue pork mixed with a little extra barbecue sauce
sauteed sweet onions
mozzarella and cheddar cheeses (shredded) --amount is your preference
Make in quesadilla maker or on stovetop. Serve with jalapenos and sour cream.
I don't know what happened to my camera, so another even crappier phone photo goes with this.
Barbecue Pork Quesadillas
(not much of a recipe!)two flour tortillas
barbecue pork mixed with a little extra barbecue sauce
sauteed sweet onions
mozzarella and cheddar cheeses (shredded) --amount is your preference
Make in quesadilla maker or on stovetop. Serve with jalapenos and sour cream.
Monday, July 18, 2011
Jalapeno Popper Dip
If you like jalapeno poppers at all, you will love this stuff! You can adjust the amount of jalapenos to your taste preference, but I love jalapenos and put them on anything I can find to put them on, so I put a lot in this dip and made it pretty spicy. This dip makes quite a bit and would be perfect this fall for football parties!
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2 (8 oz) packages cream cheese, softened (I used light cream cheese)
1 cup mayonnaise (I used light)
4 oz chopped green chiles, drained
chopped pickled jalapeno peppers (I used about 6 oz and the original recipe calls for 2 oz...adjust to how you like it)
1 cup shredded cheese (I used an Italian blend and some white cheddar...use whatever you want!)
Combine all ingredients and heat in a crockpot over low heat OR combine ingredients except a little cheese and put in baking dish, top with remaining cheese, and bake at 350 for about 25 minutes.
from allrecipes via The Rookie Chef
Jalapeno Popper Dip
2 (8 oz) packages cream cheese, softened (I used light cream cheese)
1 cup mayonnaise (I used light)
4 oz chopped green chiles, drained
chopped pickled jalapeno peppers (I used about 6 oz and the original recipe calls for 2 oz...adjust to how you like it)
1 cup shredded cheese (I used an Italian blend and some white cheddar...use whatever you want!)
Combine all ingredients and heat in a crockpot over low heat OR combine ingredients except a little cheese and put in baking dish, top with remaining cheese, and bake at 350 for about 25 minutes.
from allrecipes via The Rookie Chef
Wednesday, February 16, 2011
Turkey Chili Taco Soup
I know I have already professed my love for taco soup, but there is officially a tie after making this soup. I was a little apprehensive when refried beans were part of the ingredient list, but they just thicken it up some. It's great! It freezes easily, which is also nice. You can pack in a couple servings of vegetables plus fiber and protein in just 1 1/4 cups of this soup plus it will leave you full all afternoon. I have been eating it with a piece of fruit or yogurt for lunch and it's the perfect amount to get me through until dinner.
from skinnytaste.com
1 lb lean ground turkey (she suggests 1.3 lbs, but I thought this was plenty)
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chiles
15 oz frozen corn
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans (I used spicy--yum!)
1 packet taco seasoning (I used chipotle taco seasoning)
2 1/2 cups chicken broth
Brown turkey in a soup pot over medium heat. Drain and return to pan. Add onions and pepper and cook another 3 minutes. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to simmer 15 minutes. Garnish with desired toppings.
Makes 9 servings
Turkey Chili Taco Soup
from skinnytaste.com
1 lb lean ground turkey (she suggests 1.3 lbs, but I thought this was plenty)
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chiles
15 oz frozen corn
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans (I used spicy--yum!)
1 packet taco seasoning (I used chipotle taco seasoning)
2 1/2 cups chicken broth
Brown turkey in a soup pot over medium heat. Drain and return to pan. Add onions and pepper and cook another 3 minutes. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to simmer 15 minutes. Garnish with desired toppings.
Makes 9 servings
Nutritional Info:
Calories: 212.8; Fat: 4.3; Protein: 17; Carbs: 28
Sunday, November 28, 2010
Restaurant Style Mexican Rice
Another picture-less recipe, but another one I felt I just had to share.
I love Mexican food, whether it's eaten at home or out. I rarely order the rice because I have found very few that I actually like. If they have black beans, I get more than a little excited!
We needed a rice recipe to serve with our beef enchiladas for the fundraiser lunch and tried four different recipes. This one was awesome! After making a bunch, we put it in the crockpot, poured some hot chicken stock over it, and kept it warm until we needed it, which was really handy. It had the perfect combination of flavors--try it with your next Mexican meal!
I love Mexican food, whether it's eaten at home or out. I rarely order the rice because I have found very few that I actually like. If they have black beans, I get more than a little excited!
We needed a rice recipe to serve with our beef enchiladas for the fundraiser lunch and tried four different recipes. This one was awesome! After making a bunch, we put it in the crockpot, poured some hot chicken stock over it, and kept it warm until we needed it, which was really handy. It had the perfect combination of flavors--try it with your next Mexican meal!
Friday, November 19, 2010
Taco Soup
Another soup to add to my list of favorites! The best way to describe this is as a "taco chili". It's perfect with a little shredded cheese and a few crushed tortilla chips on top. Norris agrees that this is really great!
I used to make something similar to this in college, except with frozen chicken breasts and I would stick it in the crockpot before class and it would be ready by the evening. I would leave out the ranch seasoning and sometimes replace the tomato sauce with Rotel, which made a thick mixture that was perfect on tortillas, too. My college friends loved it!
Warning--this makes quite a bit (enough for our meal one night plus a whole week's worth of lunches). I'm sure it would freeze well if you wanted to make it all at once but not eat it all week! Just like most chilis and soups, the flavor develops more as it sits and it makes AWESOME leftovers!
from Cook Like a Champion
1 lb lean ground beef or turkey (we used turkey)
1 can dark red kidney beans
1 can light red kidney beans (all standard size cans)
1 can black beans
20 oz tomato sauce
2/3 cup water
1 can corn
1 chipotle in adobo, minced PLUS about 1 tbsp of adobo sauce from can (freeze the leftover chipotles if you don't have another use for them right then)
1 pkt ranch dressing mix
2 pkts taco seasoning
your choice of toppings
Brown meat and drain. Stir in one packet of taco seasoning and 1/4 cup water. Bring to a boil, then reduce to simmer for 10 minutes.
Meanwhile, in a large saucepan, combine all other ingredients and begin to heat. Add cooked meat and bring mixture to a boil. Reduce heat to simmer and simmer for 20-30 minutes. Thin out with more water if desired.
I used to make something similar to this in college, except with frozen chicken breasts and I would stick it in the crockpot before class and it would be ready by the evening. I would leave out the ranch seasoning and sometimes replace the tomato sauce with Rotel, which made a thick mixture that was perfect on tortillas, too. My college friends loved it!
Warning--this makes quite a bit (enough for our meal one night plus a whole week's worth of lunches). I'm sure it would freeze well if you wanted to make it all at once but not eat it all week! Just like most chilis and soups, the flavor develops more as it sits and it makes AWESOME leftovers!
Taco Soup
from Cook Like a Champion
1 lb lean ground beef or turkey (we used turkey)
1 can dark red kidney beans
1 can light red kidney beans (all standard size cans)
1 can black beans
20 oz tomato sauce
2/3 cup water
1 can corn
1 chipotle in adobo, minced PLUS about 1 tbsp of adobo sauce from can (freeze the leftover chipotles if you don't have another use for them right then)
1 pkt ranch dressing mix
2 pkts taco seasoning
your choice of toppings
Brown meat and drain. Stir in one packet of taco seasoning and 1/4 cup water. Bring to a boil, then reduce to simmer for 10 minutes.
Meanwhile, in a large saucepan, combine all other ingredients and begin to heat. Add cooked meat and bring mixture to a boil. Reduce heat to simmer and simmer for 20-30 minutes. Thin out with more water if desired.
Wednesday, October 20, 2010
Black Bean Fiesta Salad
This is a perfect salad to make at the beginning of the week and take to work each day for lunch. (although if you're doing that, I would recommend sprinkling cheese on top as you are ready to eat it) Add a piece of fruit and you have a great meal that will keep you full all afternoon! It was so pretty and colorful, but I forgot to take a picture before I brought the whole container to work. You'll have to use your imagination on this one!
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
25 oz black beans, rinsed and drained
1 cup frozen corn kernels, thawed
2 celery stalks, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, finely chopped (omitted)
3/4 cup cubed reduced-fat Monterey Jack cheese (used ~1/2 cup shredded)
Combine lemon juice, olive oil, garlic, cumin, and pepper. Add everything else but the cheese and toss to coat. Stir in cheese.
Nutrition: 170 calories, 6.4 g fat, 22 g carbs, 8.5 g protein
Black Bean Fiesta Salad
Yield: 8 servings3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
25 oz black beans, rinsed and drained
1 cup frozen corn kernels, thawed
2 celery stalks, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, finely chopped (omitted)
3/4 cup cubed reduced-fat Monterey Jack cheese (used ~1/2 cup shredded)
Combine lemon juice, olive oil, garlic, cumin, and pepper. Add everything else but the cheese and toss to coat. Stir in cheese.
Nutrition: 170 calories, 6.4 g fat, 22 g carbs, 8.5 g protein
Thursday, September 9, 2010
Mango Pepper Salsa
Continuing with our Mexican fiesta on Sunday, I made some chicken quesadillas with a mango pepper salsa to top them. The quesadillas weren't anything exciting, but the salsa was excellent!
Bonnie has made something similar to this before, but I couldn't remember what she put in it. I went searching and the National Mango Board (as well as lots of other sites) had a great recipe for mango salsa! This is so fresh and cool tasting and goes great with a spicy quesadilla!
Mango Pepper Salsa
1 mango, chopped
1/2 red bell pepper, chopped
~2 tsp lime juice
salt and pepper to taste
~2 tbsp cilantro, minced
~1 tsp jalapeno, minced (optional)
dash of cumin
Combine all ingredients and refrigerate until ready to use.
Wednesday, September 8, 2010
Beef Enchiladas
I know, how many different enchilada recipes can one person post?
We were having a "fiesta" on Sunday night in honor of Anika's first night in town, and I wanted to make some things I could have done ahead of time, so I put together some simple enchiladas. Norris had bought a couple of cans of cream of mushroom soup (don't ask why because I don't know either!) so I decided to put that in the sauce since I remember seeing that in some recipes before. I thought these were really great and had wonderful flavor, and I think our dinner guests agreed!!
No picture--I took one and posted it here, but then I realized it would definitely beat out any former contenders for worst picture ever, and you can hardly even tell what the picture was of. You'll just have to picture an enchilada in your head.
One of the best parts about this recipe is that you can assemble the whole thing the day (or month!) before and store it in the fridge (or freezer please if you are saving them for a month:) until you are ready to bake! Bake straight from the fridge or from frozen--place them in the oven BEFORE you turn it on if you are baking them in a cold glass pan.
1 lb lean ground beef
1 lb lean ground turkey
~1/4 to 1/3 cup taco seasoning
1/2 onion, small diced (optional..of course I left that out so the boys would eat it!)
3 cups shredded cheese
flour or corn tortillas (I made 10 large flour tortillas plus 6 small corn tortillas' worth)
16 oz enchilada sauce
16 oz cream of mushroom soup
Cook meat with onion; drain fat. Stir in taco seasoning and 2/3 cup water. Bring to boil, then reduce to simmer for 15 minutes.
Warm tortillas so they are easy to roll, then fill each tortilla with meat and a sprinkle of cheese. Place seam side down in greased baking dish. Continue process until all tortillas are filled or the pan is full! Combine enchilada sauce and mushroom soup in bowl, then pour over the top. Sprinkle with remaining cheese.
Bake at 350 covered for 30 minutes, then uncovered for another 15. The sauce should look baked into the tortillas and the cheese slightly golden brown.
We were having a "fiesta" on Sunday night in honor of Anika's first night in town, and I wanted to make some things I could have done ahead of time, so I put together some simple enchiladas. Norris had bought a couple of cans of cream of mushroom soup (don't ask why because I don't know either!) so I decided to put that in the sauce since I remember seeing that in some recipes before. I thought these were really great and had wonderful flavor, and I think our dinner guests agreed!!
No picture--I took one and posted it here, but then I realized it would definitely beat out any former contenders for worst picture ever, and you can hardly even tell what the picture was of. You'll just have to picture an enchilada in your head.
One of the best parts about this recipe is that you can assemble the whole thing the day (or month!) before and store it in the fridge (or freezer please if you are saving them for a month:) until you are ready to bake! Bake straight from the fridge or from frozen--place them in the oven BEFORE you turn it on if you are baking them in a cold glass pan.
Beef Enchiladas
1 lb lean ground beef
1 lb lean ground turkey
~1/4 to 1/3 cup taco seasoning
1/2 onion, small diced (optional..of course I left that out so the boys would eat it!)
3 cups shredded cheese
flour or corn tortillas (I made 10 large flour tortillas plus 6 small corn tortillas' worth)
16 oz enchilada sauce
16 oz cream of mushroom soup
Cook meat with onion; drain fat. Stir in taco seasoning and 2/3 cup water. Bring to boil, then reduce to simmer for 15 minutes.
Warm tortillas so they are easy to roll, then fill each tortilla with meat and a sprinkle of cheese. Place seam side down in greased baking dish. Continue process until all tortillas are filled or the pan is full! Combine enchilada sauce and mushroom soup in bowl, then pour over the top. Sprinkle with remaining cheese.
Bake at 350 covered for 30 minutes, then uncovered for another 15. The sauce should look baked into the tortillas and the cheese slightly golden brown.
Thursday, July 29, 2010
Shredded Mexican Chicken
This recipe is great for filling tacos (or topping tostadas, like I recommend for a lot of things lately!), but also wonderful on top of a salad! I will post the salad dressing recipe later as a separate post so I can keep track of it :). Make up a big batch of this and you can use it in many ways throughout the week. It's full of flavor!
Shredded Mexican Chicken
Ingredients:
2 boneless, skinless chicken breast halves (I used about 8-10 chicken breast tenderloins)
1 (4 ounce) can tomato sauce
¼ cup salsa (**instead of using salsa, I used another 4 oz. of tomato sauce)
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 garlic cloves (minced)
1 teaspoon chili powder
hot sauce (to taste)
In a medium sauce pan add chicken breasts and tomato sauce. Bring to a boil; add salsa, taco seasoning, cumin, garlic and chili powder. Reduce heat and simmer for 15 minutes.
Start pulling chicken apart with 2 forks into strings. (I added about 1/2 cup water at this point as well.) Cover and cook for another 5 to 10 minutes. Add hot sauce. Cook until chicken is fully cooked. Remove from pan and finish shredding chicken using 2 forks.
(Makes 4 Servings)
Monday, July 26, 2010
Garlic Lime Shrimp Tostadas
Yum!! I have been craving shrimp and looking at a ton of shrimp recipes that I can't wait to try. This one is actually from a McCormick's Recipe Inspirations. My aunt bought me a couple of these just to see what they were, and they're actually premeasured spices that come with the recipe. You add the protein, liquids, etc., but these would be great for a beginning cook or college student! I remember when I didn't have many spices and I would hate to buy a whole bottle of a spice just for the 1/2 tsp. and not even know whether I would like that spice! Now that I have a ton of them, I know I'll be able to recreate this from my own collection, but it's always fun to try new products! Thanks, DD! :)
Anyway, this package actually said Garlic Lime Chicken Fajitas, but I had some corn tortillas and shrimp, so decided to do a baked tostada. I have mentioned this before, but rather than frying a corn tortilla to make my tostada base, I put it under the broiler and crisp up both sides. Works great every time! Tostadas are a quick go-to meal in my house and we both love them!
The flavor of this marinade was very good! It would also be excellent with chicken.
Garlic Lime Shrimp Tostadas
1 tsp minced dried garlic (can replace with fresh)
1 tsp dried onion
3/4 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp dried cilantro
1/2 tsp coarse ground black pepper
1/4 cup each of lime and orange juices (I used about 1/3 cup of lime only)
2 tbsp olive oil
1 tsp salt
1 to 1.5 lb shrimp, peeled and deveined (they call for 1.5 lbs boneless skinless chicken breasts, cut into thin strips)
any tostada fixings you like!
Mix all ingredients together in a zip top bag and marinate for at least 30 minutes or longer for more pronounced flavor. (I marinated for about 5 hours)
I cooked the shrimp and diced up red bell peppers together in some of the marinade while the tortilla was under the broiler. Then, spread on fat free refried beans, the shrimp mixture, and a sprinkle of sharp cheddar and popped it back under the broiler until the cheese was melted. Topped with salsa and sour cream..so good! The lime and garlic flavors pulled through even with all my other fixings, but were just the right amount of flavor.
Anyway, this package actually said Garlic Lime Chicken Fajitas, but I had some corn tortillas and shrimp, so decided to do a baked tostada. I have mentioned this before, but rather than frying a corn tortilla to make my tostada base, I put it under the broiler and crisp up both sides. Works great every time! Tostadas are a quick go-to meal in my house and we both love them!
The flavor of this marinade was very good! It would also be excellent with chicken.
Garlic Lime Shrimp Tostadas1 tsp minced dried garlic (can replace with fresh)
1 tsp dried onion
3/4 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp dried cilantro
1/2 tsp coarse ground black pepper
1/4 cup each of lime and orange juices (I used about 1/3 cup of lime only)
2 tbsp olive oil
1 tsp salt
1 to 1.5 lb shrimp, peeled and deveined (they call for 1.5 lbs boneless skinless chicken breasts, cut into thin strips)
any tostada fixings you like!
Mix all ingredients together in a zip top bag and marinate for at least 30 minutes or longer for more pronounced flavor. (I marinated for about 5 hours)
I cooked the shrimp and diced up red bell peppers together in some of the marinade while the tortilla was under the broiler. Then, spread on fat free refried beans, the shrimp mixture, and a sprinkle of sharp cheddar and popped it back under the broiler until the cheese was melted. Topped with salsa and sour cream..so good! The lime and garlic flavors pulled through even with all my other fixings, but were just the right amount of flavor.
Friday, March 5, 2010
Asadero Cheese Sauce
This is so simple but so tasty. Great on top of that rice or I'm sure also good on many other things, including beans.
¼ cup whole milk
Slowly heat whole milk and cream over low heat. Add in cheese slices and let melt, whisking to combine. Serve hot.
Asadero Cheese Sauce
2 servings
¼ cup heavy whipping cream
2 slices Asadero cheese
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