Mexican Fiesta

My sister was in town over Labor Day and we made these recipes for dinner one night.  I had almost forgotten about them until I went over to my sister-in-law's house the other night for dinner and she made them as well (she's the one who gave me the recipes).  I was quickly reminded of how yummy each of these things are!

Homemade Salsa

from Anisa Izzolo

Ingredients:

12 Roma Tomatoes

3 Jalapenos

3 Serrano or Anaheim Chilis

Directions:

Boil tomatoes until skin just starts to peel.  Place in blender or food processor, add whole jalapenos and chilis and blend.  Cool down in fridge before serving.

 

Chicken Flautas

from Anisa Izzolo

Ingredients:

1 Rotisserie Chicken, shredded

3 tbsp. (appx.) homemade salsa (recipe above)

Corn Tortillas

Salt

Toothpicks

Oil for Frying

Directions:

Heal oil for frying.  Mix shredded chicken with salsa.  Microwave tortillas two at a time in between moistened papertowels for 25 seconds.  Place 2 tbsp. chicken in corn tortilla and roll up.  Secure with toothpick.  Fry flauta until golden, remove and place on paper towel lined plate.  Sprinkle with salt and cool down before eating.



Guacamole Dip

from Anisa Izzolo

Ingredients:



4 Large Avocados or 6 Small Avocados
1 Container Whipped Cream Cheese
1 Jar of Sliced Jalapenos

Directions:
In blender or food proecssor, mix juice from jar of jalapenos (not the jalepenos) and add avocados (pitted and skinned).  Add whipped cream cheese.  Blend until smooth.

Posted By:  Julia

Mexican Lasagna

If you like lasagna, you've got to try this amazing Mexican version.

On the recommendation of my friend Jen, I added this to my menu when we went to visit my Mom. It was such a hit that we made it again when my sister and I vacationed together in California.

A deliciously different version of your typical Italian lasagna, this version is full of  tender noodles, black beans, corn, a mexican spiced (but not spicy)  tomato sauce, ground beef or turkey and olives. Besides all these great ingredients there are mozzarella and cheddar cheese, sour cream and the best----little tender nuggets of cream cheese.

A new family favorite, this is great with corn bread and a green salad.



Mexican Lasagna
Mel's Kitchen Cafe

*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Posted by: Sallie

Southwestern Black Bean Salad

Our love affair with Mexican Food continues. Really similar to this, it was an instant hit. A perfect light summer dish with classic flavors.Toasted corn, black beans, avocado, and tomatoes dressed with a light citrusy dressing that packs a little punch from the chipotle chilies .(If you'd like less spice, just cut down on the amount of chipotle chilies.)

This dish is so versatile. It goes perfectly with any grilled meat and if you've got a bag of tortilla chips it can also be a quick lunch, dinner or appetizer.

Southwestern Black Bean Salad

Cook's Country

• 4 scallion, sliced thin
• 1 TB minced canned chipotle chiles in adobo sauce
• 1 tsp honey
• ¼ cup lime juice (about 2 limes)
• salt and pepper
• ¼ cup olive oil
• 5 cobs of corn
• 2 (16 oz.) can black beans, drained and rinsed
• 2 ripe avocados, pitted, skinned, and chopped
• 2 medium tomatoes, cored and chopped
• heaping ¼ cup finely chopped fresh cilantro

• 1) Make dressing: combine scallions, chipotle, honey, lime juice, ½ tsp salt, and ½ tsp pepper. Slowly whisk in in 2 TB oil. (Dressing can be refrigerated, covered, for one day.)
• 2) Toast corn: Scrape corn off cobs. Heat some olive oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, ~5 minutes.
• 3) Toss salad: Put beans, avocados, tomatoes, cilantro, and toasted corn to large serving bowl. Mix in dressing to taste. Season with salt and pepper in necessary. Serve.
  
  Posted by: Sallie

Ground Turkey Enchiladas with Corn and Cilantro Topping

If you can't tell, I am semi-obsessed with this blog.  She has so many delicious recipes. Everything I've tried has been absolutely fabulous.

These ground turkey enchiladas were no exception. The filling was moist and flavorful with spices like cumin, chili powder and a little kick from the salsa (if you don't like things spicy, use a very mild salsa.) I loved the topping too. It was something totally out of the ordinary and was delicious as well.

Usually when I make dishes with ground turkey there's a less than excited reaction from my better half but he loved these too. We both ate the leftovers for the next days lunch. These enchiladas will definitely be going on my menu again soon.


Ground Turkey Enchiladas with Corn and Cilantro Topping
A Bountiful Kitchen
for topping:
1 1/4 cups frozen corn, thawed
1- 4 oz can chopped green chilies
1 cup fresh cilantro leaves
1/3 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

for enchiladas:
3/4 pound ground turkey
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
3/4 cup mild red salsa (we used "El Pinto" brand)
1 tablespoon cornmeal
2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon ground oregano
salt and pepper
8 corn tortillas, warmed or grilled
1 1/2 cups cheese, pepper jack or Mexican cheese blend, divided
1/4 cup sliced olives, optional

Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse. You still want chunks of corn.
In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal and seasonings.
Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two tablespoons cheese. Roll up and place seam side down in a greased 9x13 pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.
Serves 4

Tips:
-You can grill the tortillas on a griddle on both sides till soft or microwave them for a few seconds on a paper towel.
-If you want to cut the fat, use half and half instead of cream for the corn topping.

Posted by: Sallie

Chicken Fajita Bowls

I know, more Mexican Food. Big shocker huh? I can't help it. Maybe it's some leftover California blood.

When I saw this recipe, I knew just what to use my leftover chicken fajitas for. (These really are the best fajitas, we love them!)Fajita bowls bursting with Spanish rice, moist chicken, juicy peppers, onions, and black beans. We topped ours with avocado, cheese, sour cream, pico and salsa.

 It's a great weeknight meal with simple flavors that come together beautifully. Pretty healthy too. My husband and I both ate this twice and were fighting for the leftovers!  I adapted the recipe to suite our tastes and use the leftovers on hand. We loved it so much, the steak version is on the menu for this week!

Chicken Fajita Bowls
inspired by Favorite Family Recipes

1 recipe chicken fajitas  ( depending on how many you're feeding. I had about half the fajita recipe leftover and it fed my husband and I twice.) or 1 lb. chicken breast, sliced into thin strips,1  can diced green chilies, 2 cloves garlic,1/2  c. chicken broth, 1 pkg. fajita seasoning, divided 2 Tbsp. vegetable oil, 1 onion, thinly sliced,1/2 green bell pepper, thinly sliced, 1/2 red bell pepper, thinly sliced

this yummy Mexican rice or prepared package of your favorite Spanish rice

1 can black beans (rinsed and drained)

Flour tortillas

grated cheddar or Monterey jack cheese

Toppings- avocado, pico de gallo, sour cream, salsa, etc.

Use leftovers from above chicken fajitas or place chicken strips, chilies, garlic,  broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let marinade for at least 1 hour. Heat vegetable oil in large skillet. Drain some of the marinade (you don't need to drain it all out, you still want most of the chilies in with the chicken) and add chicken to skillet. Stir-fry until cooked through. Stir in remaining fajita mix. Add onion and peppers.  **If you are making your own fajita mix or using leftovers, skip this step and just use your already prepared fajita mixture.**

Prepare desired rice. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add chicken and peppers/onions. Top with sliced avocado, cheese and any other garnishes.

Posted by: Sallie

Pico De Gallo

Picture from Pioneer Woman

My husband loves him some pico. Even though I don't really like tomatoes (don't get me started on the seeds and juicy stuff), I love it too. It does involve some chopping but I think it's therapeutic and the results are delicious! It looks so fresh and is so healthy.  There are so many ways you can use pico. We love it with tortilla chips, mixed with this rice, inside burritos, and mixed with guacamole. The options are endless.

Pico De Gallo
Pioneer Woman

FOR THE PICO DE GALLO:


■5 whole Plum (roma) Tomatoes

■½ whole Large (or 1 Small) Onion

■3 whole Jalapeno Peppers

■Cilantro

■Lime Juice

■Salt To Taste


Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again. Makes about 2 cups.

Posted by: Sallie

Jen's Shredded Beef Enchiladas

If you follow this blog you know we're huge fans of Mexican Food so when I heard my friend Jen had an enchilada recipe that used shredded beef I was totally on board.

Although you'll need to plan ahead (the beef needs to cook for 10-12 hours) your trusty crock pot will easily cook your roast while you sleep.

Filled with seasoned shredded beef, delicious spices and lots of cheese these enchiladas were delicious.  My youngest daughter was sitting at the counter stealing bites of meat as fast as she could and was quite upset when I cut off her supply. I can't wait to try the shredded beef in tacos, burritos, and taqutios.

*Plan ahead. The roast needs to cook for 11-12 hours*

Jen's Shredded Beef Enchiladas
adapted slightly from Jen Leach's recipe


2-3 lb. beef chuck roast

1 can beef broth

1 tsp. minced garlic

1 tbsp. Worcestershire sauce

1 8 oz. can tomato sauce (if  you use a 3 lb. roast you can add a little more if it seems too dry.)

3/4 tsp. paprika

3/4 tsp. oregano

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. black pepper

1 generous spoon full of sour cream

8 oz. each  monterey jack and cheddar cheese, grated

1 large  can green enchilada sauce

12-18 flour tortillas



Salt and pepper the roast. Cook in crock pot with beef broth and garlic for 11-12 hrs. The longer it cooks the easier to shred. (You can do this overnight and just put shredded meat in the fridge until you're ready to make your enchiladas.)Put warm (or if cold warm it up) shredded beef in pan with worchestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin, black pepper and sour cream until warm. Grease a 9 x 13 pan. Pour just enough enchilada sauce in the bottom to coat the bottom of pan. Fill each tortilla with meat mixture and cheese.Roll tortillas and place seam side down in pan.Pour remaining enchilada sauce to cover enchiladas and the sprinkle with remaining cheese. bake in 350 degree oven for 20 min. Serve with sour cream and salsa. Makes abt 18 enchiladas.


*The original recipe said it made 12 enchiladas but when I made them I got 18. (My roast was 3 lbs). I  also used more sauce (the original called for 10 oz. ) so just cover tortillas to your liking.

Posted by: Sallie

Cheesy Rice and Bean Burritos

Maybe it was all the Taco Bell dinners amidst our travels but when my youngest daughter requested bean burritos for her birthday dinner I was less than thrilled. Thank goodness it was Martha to the rescue. I remembered some delicious burritos I'd made awhile back and they turned out just as great the second time around.

Not your ordinary bean burrito, these start with a saute of onions and delicious Mexican spices like cumin and jalapeno. Add in some healthy veggies like corn and scallions and finish them off with beans, rice and Monterey Jack Cheese.

They are not too spicy and can be served with a variety of toppings like sour cream, salsa, and guacamole. For a different twist you can add in cooked ground beef or turkey or any type of shredded meat like pork, chicken or beef.

Another bonus, they freeze beautifully. I just wrapped them individually in plastic wrap and then put them in a freezer bag. Great for lunches or those nights that cooking dinner is not an option.

Serves 8
3/4 -1 cup rice (brown or white)
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
1 1/2 cups water

2-3 cans (15 ounces each) pinto beans, drained and rinsed *The first time I used 3 cans, which the recipe call for, and thought there were too many beans so I only use 2 cans*
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8-16 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese

Salsa and sour cream, optional

Note: I think they make quite large burritos so I usually divide them into 16 portions.

Directions

Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

*Helpful Hint*

To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

posted by: Sallie

Mom's Red Enchiladas

My Mom is a winner in the enchilada department! I still make both her recipes for beef (they actually come from someone my Mom babysat when she was younger. That's how long I've been eating these things!)and chicken enchiladas. Usually we have chicken because they are one of my husbands favorite meals but Sunday we had beef and I remembered how good they were. My favorite part is the filling with ground beef, melty cheese, and diced green chilies. I love it with corn tortillas but if you prefer flour tortillas you can use them with great results. One word of caution, the red sauce is a little inconsistent. I blame it on the El Pato sauce. Sometimes it's really hot and other times more mild. I recommend tasting the sauce and if it's too hot add a little more tomato sauce, too mild just add some more hot sauce. Great served with a dollop of sour cream. For a delicious meal serve chips and guacamole , beans and rice, and finish off with this delicious fried ice cream dessert! Yum!

Mom's Red Enchiladas

Filling:

1 lb. lean ground beef

1 can diced green chilies

chopped onions

1-2 cups grated cheddar cheese

about 18 corn tortillas depending on how big you make your enchiladas

Sauce:

1 8 oz. can El Pato Sauce (A Mexican sauce almost like enchilada sauce in a yellow can. I have found it at most any grocery store in the Mexican food section.)

2 tbsp butter

2 tbsp cornstarch

16 oz. can tomato sauce

2 tbsp. vinegar

sliced black olives (optional, we always use them)

Brown hamburger with onions; add green chilies and cheese, stirring until cheese melts. Soften tortillas in hot oil or in microwave. Put about 1-2 tbsp. filling down center of tortillas and roll up. Place seam side down in 9 x 13 greased baking dish.

Make Sauce: in a medium sauce pan stir together El Pato and tomato sauces. Taste to check spice level. Add butter. In a measuring cup or small bowl dissolve cornstarch in vinegar and add to sauce mixture in pan. Stir constantly over medium heat until thick and bubbly.

Cover enchiladas with sauce and more cheese. Add black olives if desired. Bake at 350 degrees 20-30 minutes or until hot and cheese is bubbly. Makes approx 15-18 small enchiladas. I usually use one 9 x 13 pan and another 8x8 pan.

Posted by: Sallie and Julia

Crispy Turkey Tostadas

Before we head into the yummy Christmas treats I wanted to post a few ways to use up those turkey leftovers. Let's face it, there's only so many turkey sandwiches you can eat. There are so many different ways to use up your turkey and make it taste like a brand new meal. Plus you have the bonus of the meat already being prepared so it makes for a simple meal.

Crispy Turkey Tostadas

Eating Well

1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapenos
1 medium onion, thinly sliced
3 cup(s) shredded cooked turkey or chicken, 12 ounces; see Tip
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup(s) prepared salsa
2 tablespoon(s) regular or reduced-fat sour cream
2 tablespoon(s) chopped fresh cilantro
1 cup(s) shredded romaine lettuce
1/2 cup(s) shredded Monterey Jack cheese

Directions
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

Posted by: Sallie

Ranchero Mexi-Chicken Crostada

Everyone has those nights when they're wondering how they're going to get a meal on the table. This meal is perfect because It's made from simple ingredients you can keep on hand and it comes together without much work. It's also one that lets you use your imagination. You could easily substitute shredded beef for the chicken, change the kinds of cheese you use, maybe even throw in a can of black beans (rinsed and drained) for something extra. It's also delicious and hard to believe it's so easy to make. The tomatoes and green chilies give it a delicious kick and the cilantro adds a great fresh flavor. Just the word Crostada conjures up something special and no one ever has to know how easy it was.

This could also work as a great football snack. Serve with some tortilla chips and queso dip. Yum!

Ranchero Mexi-Chicken Crostada

Picky Palate

1 roll Pillsbury Pie crust, thawed
1 can chunk chicken (from Costco), or about 1 ½ Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
½ Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley

1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

Posted by: Sallie

Chicken Tacos

This is a great meal we had awhile back. It's another recipe I found in Cook's Country Magazine . We love tacos around here and I was really intrigued by the unusual ingredients--orange juice, chipotle pepper, and worchestershire sauce. It was a big hit with everyone and a great change from the usual tacos we have. The meat was flavorful and really, really moist. This is a quick, healthy, weeknight meal that the whole family will love. If you have leftovers they'd be great in a Mexican flavored soup or as quesadillas or enchiladas.

Easy Chicken Tacos
Cooks Country

Serves 6

*To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream. *

3 tablespoons unsalted butter
4 garlic cloves , minced
2 teaspoons minced chipotle chiles in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas

1. POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.

Posted by: Sallie

Mexican Chicken Soup

Even though it's still summer and hot as ever I have been craving a good bowl of soup. This soup fit the bill as something light for summer and flavorful. If you like tortilla soup, give this recipe a try. It's very similar but instead of an all chicken broth this recipe uses pureed tomatoes and chipotle pepper for added flavor. It also has kidney beans and corn. We used all the same toppings-- avocado, tortilla strips, cheese and tomatoes. It's a little on the spicy side so if you prefer a milder broth, reduce the amount of adobo sauce.

Mexican Chicken Soup

slightly adapted from Cook's Country

6 cups low-sodium chicken broth
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 large onion , quartered
4 cloves garlic , peeled
10 sprigs cilantro
Table salt
1 (14.5-ounce) can whole tomatoes in juice , drained, with juice reserved
1/2 jalapeno chile , seeds and ribs removed
1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce (can be found in Mexican Food isle)
1 tablespoon vegetable oil
2 cups frozen corn kernels
2 (14-ounce) cans kidney beans , drained and rinsed (You could also use pinto or black beans)
2 tablespoons lime juice

Optional garnish: tortilla strips, avocado, monterey jack cheese, cilantro, tomatoes

1. Bring 4 cups broth, chicken, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil in large skillet over high heat. Cover and cook over low heat until chicken is cooked through, 8 to 10 minutes. Transfer chicken to large plate.
2. Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeño, chipotle, and adobo sauce in blender until smooth.
3. Heat oil in Dutch oven over high heat until shimmering. Add tomato mixture and 1/8 teaspoon salt and cook until darkened in color, 8 to10 minutes. Strain broth directly into pot with tomato puree (discard solids). Add remaining 2 cups broth, reserved tomato juice, corn, and beans and simmer to blend flavors, about 5 minutes. Shred or dice chicken into bite-sized pieces and add to soup. Stir in lime juice and season with salt and pepper. Serves 6-8.

Posted by: Sallie

Cuban Black Beans

I've been visiting my Mom and sister this week and just can't believe how fast this summer has flown by. It's so weird to think school will be starting soon.

Finally here is the tasty Black Bean recipe I promised. We had these with the Chicken Chimichangas and it was a delicious and easy meal. Basically, you just dress up canned black beans, or if you prefer you can start with dried ones. It gave them just an extra kick of flavor and looked more homemade. Next time I'd like to try using it as a soup base and maybe adding some chicken and toppings like you would for tortilla soup. (I'm having picture issues so I'll post a picture soon or you can see them with the chicken chimies.)

Cuban Black Beans
Favorite Family Recipes

1 onion, chopped

1 small green pepper, chopped

3 cloves garlic, pressed

2 Tbsp. olive oil

3 15 oz. cans of black beans

1/4 c. water or chicken broth (I used chicken stock)

1 Tbsp. white vinegar

1/2 tsp. salt

1/4 tsp. black pepper

Optional garnishes: chopped green onions, chopped tomato, sour cream

Saute onion, green pepper and garlic in hot oil in a dutch oven over medium-high heat until tender. Add undrained beans and next 4 ingredients, bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle beans with chopped green onions and tomato (if desired); top with sour cream. Makes 5 1/2 cups.

Easy Chicken Chimies

Okay, sorry for another post of the Mexican variety but these were so easy and delicious, I couldn't not post them. This meal is easy, healthy, and delicious. Plus, you probably have most, if not all of the ingredients already in your kitchen. What else could you ask for? These chicken chimies are healthier because you brown in them in only a small amount of oil instead of frying them, add some melted cheese, green onions, and moist shredded chicken and I bet these will become a favorite at your house too.

Chicken Chimies

Favorite Family Recipes Cookbook

2 boneless, skinless chicken breasts, cooked and shredded (I like to do this in the crock pot. Just throw in a little chicken broth and let them simmer until they are ready to shred)

salt, pepper, & garlic salt to taste

1 Tbsp. butter (I omitted this and it tasted great still)

10 8 inch flour tortillas (I used the uncooked ones from Costco and precooked them)

8 oz. pkg. Monterey Jack Cheese, shredded

6 green onions, diced (I also cut back as this seemed a little much. I think I used 2 or 3)

1 Tbsp. vegetable oil (I used olive oil)

toppings-sour cream, guacamole, diced tomatoes, salsa, lettuce, etc.

After cooking and shredding chicken sprinkle with salt, pepper and garlic salt, to taste. Heat butter in a large skillet over medium heat; add chicken and saute about 3 minutes.

Spoon chicken evenly onto tortillas. Top with cheese and green onions; fold up sides and roll up, burrito-style. Heat oil in a large skillet over medium high heat. (Mine was pretty crowded so next time I will divide them into two pans for easier turning). Add rolled-up tortillas and saute until golden. Serve with your choice of toppings and over lettuce leaves, if desired. Serves 6-8.

Stay Tuned for the delicious black beans that go with them!

Chili Verde

I really am in love with Mexican food. I could seriously eat it a ton and not get sick of it. This was a great, easy Sunday meal that my family just loved. It comes from the Sister's Cafe which has so many great recipes. This was not too spicy but really flavorful and simple to make. I didn't have to turn on the oven and most of the prep work is done before hand. I shredded the meat and am looking forward to making nachos, burritos, quesadillas and anything else I can think of with all the leftovers. Yum!

Chili Verde

from the Sisters Cafe

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, double the remaining ingredients)

1 onion chopped

3 cloves garlic crushed

1 10oz can green enchilada sauce

1 4oz can diced green chilis

1 14oz can diced tomatoes with chilis

2 chicken bouillon cubes

½ tsp cumin½ tsp oregano

¼ tsp pepper

1Tbsp. canola oil

In a large heavy pot, over medium heat, brown meat with oil , then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (Place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion. Makes 6-8 servings.

Weeknight Meal- Prudy Style

I love grilling this time of year and this meal was excellent. Mexican food is at the top of my list and this is a meal I will be making again. The chicken was moist and juicy with fabulous citrus flavor and a little kick from the jalapeno. The Spanish rice was just how I like it and so much better than the store bought packets. Just about as easy too. The best part though was the corn and black bean salad. I have made a similar recipe from Ina Garten but I actually preferred this one because it tasted much lighter. I added in some avocado and made mine into a rice bowl. I sliced the grilled chicken and then mixed in the rice and salad. I am seriously hoarding the leftovers for lunch tomorrow. Added bonus- this meal is so healthy. Most of the fat comes from the olive oil and avocado which are the good kind of fats. A great, light Mexican meal that is going to be showing up again on my menu really soon.

All recipes are courtesy of Prudence Pennywise

Cilantro Honey-Lime Grilled Chicken

1 lb. boneless, skinless chicken breast (I doubled this for a family of 6) 1/3 c. lime juice plus 1 tsp. lime zest 4 tbsp. olive oil 4 cloves garlic minced or 1 tsp. garlic powder 1 chopped jalapeno or Serrano pepper, optional 1 tsp. each salt and black pepper 2 tbsp honey 1/3 c. chopped cilantro Rinse chicken and pat dry. (I also pounded mine in between two sheets of wax paper. This makes for more even cooking). In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt, pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into Ziploc bag. Add chicken and cilantro and squish to coat. Marinate for at least 1 hour and up to 12 hours. Grill or broil chicken over medium high heat, about 4 minutes per side. Let rest for 5 minutes. Drizzle with reserved marinade and serve.

*I doubled the meat and just used one recipe of the marinade. I left all the chicken in the marinade and skipped the drizzling.*


Corn and Black Bean Salad with Cumin Lime Vinaigrette

1 (15 ounce) can black beans, drained and rinsed well
2 cups corn kernels, (frozen and thawed, or canned, or cut off the cob)
2 tomatoes, chopped
1/2 cup red onion, minced
1 cup chopped cilantro
1 jalapeno pepper, minced-or less if you like it wimpy
1/2 teaspoon ground cumin
1-2 tablespoons olive oil
juice and zest of one lime
1/4 teaspoon each salt and pepper
1 avocado, optional

Combine beans, corn, tomatoes, onion, cilantro, jalapeno and avocado, if desired in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.


Classic Mexican Red Rice

1 tbsp. olive oil
1/2 white onion, minced
1 cup long grain white rice
1 and 3/4 c. chicken broth, stock or bouillon
6 tbsp. salsa divided

Heat oil in heavy medium saucepan over medium heat. Add onion and rice and saute until rice is toasted, about 5 minutes, stirring often. Add broth and 3 tbsp. of the salsa. Bring to a boil; cover, reduce heat and simmer for 20 minutes. Stir in remaining 3 tbsp. salsa. Let rest for 5 minutes. Fluff with fork and serve.

*I used Costco medium Salsa and the rice was very mild.*

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Salad- Cafe Rio Style

I know there are a million copy cat recipes out there for Cafe Rio Salads. I think I've tried them all. This is one of my favorites because it is so easy to prepare. The meat cooks in the crock pot and the rice and beans are all in one mix. The meat is sweet and spicy and it makes for a great combination with the crisp lettuce, cool dressing and crunchy tortilla strips. They also make delicious leftovers for burritos, tacos or nachos.

I know we're in the minority here but my husband and I prefer the chicken salads so sometimes I grill up some chicken instead using this recipe for Garlic Lemon Chicken . Either way, it's a delicious way to enjoy the taste of take out at home.

Cafe Rio Pork

Ruth Miller

1 boneless pork roast (I usually get a 3 lb roast)

1 pkg. Mc Cormick Grill Mates Southwest Marinade

1 1/2 c. water

1/2 c. vinegar

2 Tbsp. oil

1/4 -3/4 c. brown sugar (I use 1/2 c.)

Put roast in crock pot. Combine remaining ingredients and pour over roast. Cook on low for 4-6 hours (depending on your crock pot). After meat is cooked shred and put back in marinade.

To make the salad you also will need:

1 package Zatarain's New Orleans style Black Beans & Rice, prepared according to package directions.

Romaine Lettuce, chopped

Large Flour tortillas (I usually get the uncooked ones from Costco)
Fried tortilla corn strips

Cheddar Cheese

Dressing

Creamy Tomatillo Cilantro Dressing

from Prudence Pennywise

1/2 cup mayonnaise or whole milk yogurt

2/3 cup buttermilk

1/2 cup tomatillo salsa, such as Herdez

1 fat clove garlic, minced2 teaspoons sugar

juice of one lime

1/2 cup packed cilantro leaves and tender stems

Process all ingredients in the blender until smooth. Season to taste with salt and pepper. Refrigerate until thickened, about 1 hour

Chicken Fajitas

I've been meaning to try some of the Blog Chef's recipes and I'm glad I did. This was such a delicious and easy meal. I prepped my vegetables at the same time I did the chicken. When dinner time came around, all I had to do was saute the veggies and chicken and heat up some beans and dinner was served in under 20 minutes. The chicken was flavorful without being too spicy and overpowering everything else. You can also use skirt steak instead of chicken. This is a quick weeknight meal I know I will make again.

Chicken Fajitas

adapted slightly from Blog Chef

Ingredients:

8 small flour tortillas

1.5lbs boneless skinless chicken breasts - I used 3 (or skirt steak)

1 teaspoon garlic powder

1 ½ teaspoons seasoning salt

1 ½ teaspoons cumin

½ teaspoon chili powder

½ teaspoon crushed red pepper flakes

2 tablespoons vegetable oil

2 tablespoons lemon juice

4 tablespoons canola oil

1 medium onion (sliced)

1 /2 medium green pepper (sliced)

1/2 medium red pepper (sliced)

Optional condiments

Sour cream

Guacamole

Salsa

Tomato

Cheese

Cooking Instructions:

Step 1: Slice chicken into small strips. In a large bowl mix garlic powder, seasoning salt, cumin, chili powder, red pepper flakes, 2 tablespoons vegetable oil and lemon juice. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.Step 2: In a skillet add 2 tablespoons of oil and sauté onions and red & green peppers for 3 minutes or until the vegetables have reached your desired tenderness. Remove from pan and set aside. Step 3: Add more oil to the pan if necessary. Add chicken strips and sauté until no longer pink inside (fully cooked). Add vegetables back to the pan and toss with the chicken. Spoon mixture onto flour tortillas; add optional condiments (if you want) and serve.(Makes 4 servings)

Refried Beans without the refry

I have never tried homemade refried beans before because in my mind it seemed like a lot of work. Then I found this crockpot recipe for refried beans. It came from all recipes.com. I liked the idea that I could just throw these in the crockpot and then forget about them for 8 hours. Plus they are not actually refried so they are way healthier. Now you can add a little cheese! I ommited the jalepeno because I didn't want them to be too spicy. I also made some changes in the way I prepared them which I will note.

Refried Beans without the refry

adapted from Allrecipes.com

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped (I left this out)
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional (I used this!)
9 cups water

DIRECTIONS
Place the onion, rinsed beans, jalapeno (if desired), garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

They were yummy but had a little kick from the pepper and cumin. You could easily leave out the cumin and decreased the pepper by a 1/2 tsp or so.

*I like my refried beans on the creamy side so I took about 2/3 of the drained beans and put them in the blender on puree. Then I added them back into the remaining 1/3 of the mashed beans. They were perfect in my humble opinion.*