I had a sweet pork salad at Costa Vida last week and was determined to find a way to make this delicious dish at home.
Prep: 30 minutes (plus 6-8 hours to slow cook the sweet pork)
Yield: 6 Salads
* 1 head of Romano lettuce, cut into bite-sized pieces.
* 1 can Black or Pinto beans
* 3 Cups of Sweet Pork (recipe below)
* Cilantro Ranch Dressing (see recipe below)
* 6 flour Tortillas
* Pico de gallo (see recipe below)
* Tortilla strip crunchies
* Cilantro Lime Rice (recipe below)
Place a warm tortilla in a bowl or on a plate. Place approximately 1/3 cup of warmed sweet pork and 1/3 cup of warmed Bush’s beans on the tortilla. Place a portion of rice on top of the beans. Place lettuce over the meat and beans. Sprinkle ¼ cup of pico de gallo over the salad as desired. Drizzle with cilantro ranch dressing and top with a healthy amount of tortilla strip crunchies. Serve and enjoy.
Mexican Sweet Pork
* 4 lb pork shoulder roast (the more fatty the roast, the better)
* 1 Cup of Pace Picante sauce. (Medium heat is best, but the mild version will work)
* 2 Cups brown sugar
* Salt and pepper to taste
1. Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
2. In a separate bowl, mix picante sauce and brown sugar and whisk until sugar is mostly dissolved.
3. In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and sugar.
4. Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water.
5. Once the roast is fully cooked, it will begin to fall apart. Use a fork to separate the meat into smaller segments. Cover and continue cooking.
6. After 8 hours, continue to shred the meat until no chunks remain.
7. If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.
Cilantro Ranch Dressing
* 1 package of Hidden Valley ® buttermilk ranch dressing, prepared to pkg directions
* 3 Tbsp of prepared salsa verde
* cilantro (1/4 bunch)
* 2 cloves of garlic
* ¼ cup lime juice
* 1/8 tsp Tabasco
Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa verde, garlic, lime juice and Tobasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.
Pico de Gallo
* 1 cup diced tomatoes (remove seeds)
* 1/3 cup diced red onion
* 1 Jalapeno diced (at least a Tablespoon, but more if you prefer)
* 1 Tbsp minced garlic
* 2 limes juiced (about 1/3 Cup of lime juice)
* 1 Tbsp cilantro, plus extra for garnish
* Salt and pepper
Mix all ingredients in a bowl, and stir well. Chill.
Cilantro Lime Rice:
* 1 Tbsp. olive oil
* 1 cup basmati rice
* 1 1/2 cups chicken broth
* 2 to 3 cloves garlic, minced
* 2 Tbsp. fresh lime juice
* zest from one lime
* 1/2 cup cilantro, chopped
* 1 tsp. salt
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
Showing posts with label tex mex. Show all posts
Showing posts with label tex mex. Show all posts
Wednesday, December 9, 2009
Monday, August 17, 2009
Mexican Zuchinni Casserole
Cinnamon gives this stove top casserole a delicious Central American flair. It's a delicious way to use up Zucchini from your garden!
Prep: 20 minutes
Yield: 4 servings
2 T olive oil
3 whole peeled garlic cloves, crushed
1/2 cup chopped onion
2 ripe Roma tomatoes, diced
4 small zucchini, chopped
1/4 cup chicken broth
1 cup chopped mushrooms
3 cups shredded cooked chicken
1 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp dried oregano
salt & pepper to taste
1 cup shredded cheese
In a large skillet, heat oil, add garlic, onion, & tomatoes. Saute 5 minutes, add zucchini and saute 5 minutes more. Add mushrooms, broth, chicken & spices, mix well and cook until heated through and vegetables are tender. Top with cheese, turn heat to low and cover 5 minutes so the cheese can melt.
Tips & Tricks:
This meal was a hit with all members of my family, but especially my husband. For an even faster dinner, combine ingredients except cheese with raw chopped chicken in crock pot in the morning, then top with cheese 10 minutes before serving.
This casserole would be a delicious wrap filling. Simply heat tortillas & fill with casserole.
Yellow crookneck summer squash can be substituted for zucchini, for either type of squash, peel before hand for a nicer texture.
I didn't have precooked chicken, so I simply cooked 3 half chicken breasts in the oil before adding the veggies, then I cut them up & returned them to the casserole with the broth.
Make it Healthier:
Omit cheese. Reduce or omit salt.
Prep: 20 minutes
Yield: 4 servings
2 T olive oil
3 whole peeled garlic cloves, crushed
1/2 cup chopped onion
2 ripe Roma tomatoes, diced
4 small zucchini, chopped
1/4 cup chicken broth
1 cup chopped mushrooms
3 cups shredded cooked chicken
1 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp dried oregano
salt & pepper to taste
1 cup shredded cheese
In a large skillet, heat oil, add garlic, onion, & tomatoes. Saute 5 minutes, add zucchini and saute 5 minutes more. Add mushrooms, broth, chicken & spices, mix well and cook until heated through and vegetables are tender. Top with cheese, turn heat to low and cover 5 minutes so the cheese can melt.
Tips & Tricks:
This meal was a hit with all members of my family, but especially my husband. For an even faster dinner, combine ingredients except cheese with raw chopped chicken in crock pot in the morning, then top with cheese 10 minutes before serving.
This casserole would be a delicious wrap filling. Simply heat tortillas & fill with casserole.
Yellow crookneck summer squash can be substituted for zucchini, for either type of squash, peel before hand for a nicer texture.
I didn't have precooked chicken, so I simply cooked 3 half chicken breasts in the oil before adding the veggies, then I cut them up & returned them to the casserole with the broth.
Make it Healthier:
Omit cheese. Reduce or omit salt.
Sunday, July 26, 2009
Mexican Chicken Casserole
Yield: 8 servings
Prep: 15 minutes
Bake: 30 minutes
1 20-24 oz bag of tortilla chips
2 c of cooked chicken (diced or shredded)
6 c of chicken stock (boxed, homemade, canned)
8 oz of shredded cheese (sharp cheddar or a mex mix)
5 tsp of chili powder
salt to taste (depends on the salinity of your chili powder)
1 15 oz can of petite diced tomatoes
1 4.5 oz can of chopped green chilies (near the taco shells in the supermarket)
4 oz of shredded cheese (sharp cheddar or a mex mix)
Preheat oven to 350.
Spray a 9x13 casserole dish with oil. Take 2 handfulls of whole chips and put aside for later. Lightly crush the rest of the chips. Spread them in the casserole dish (NOT TIGHTLY). Spread cooked chicken over the chips.
Heat the chicken stock to a slight boil in a saucepan. Add chili powder, salt, 8 oz shredded cheese, tomatoes & chilies. Reduce heat and cook on low until cheese is almost completely melted.
Pour over chips.
Spread the reserved whole chips over top. Sprinkle the ~4oz of shredded cheese. Bake for 30 mins.
Tips & Tricks:
The texture of the chips is similar to a tamale. It's even better reheated the second day, so the large recipe is nice for those like me who love leftovers!
This is a great way to use up the crumbly chips in the bottom of the bag that no one wants to eat.
How kids can help:
Kids can crush chips, open cans, shred cheese.
Prep: 15 minutes
Bake: 30 minutes
1 20-24 oz bag of tortilla chips
2 c of cooked chicken (diced or shredded)
6 c of chicken stock (boxed, homemade, canned)
8 oz of shredded cheese (sharp cheddar or a mex mix)
5 tsp of chili powder
salt to taste (depends on the salinity of your chili powder)
1 15 oz can of petite diced tomatoes
1 4.5 oz can of chopped green chilies (near the taco shells in the supermarket)
4 oz of shredded cheese (sharp cheddar or a mex mix)
Preheat oven to 350.
Spray a 9x13 casserole dish with oil. Take 2 handfulls of whole chips and put aside for later. Lightly crush the rest of the chips. Spread them in the casserole dish (NOT TIGHTLY). Spread cooked chicken over the chips.
Heat the chicken stock to a slight boil in a saucepan. Add chili powder, salt, 8 oz shredded cheese, tomatoes & chilies. Reduce heat and cook on low until cheese is almost completely melted.
Pour over chips.
Spread the reserved whole chips over top. Sprinkle the ~4oz of shredded cheese. Bake for 30 mins.
Tips & Tricks:
The texture of the chips is similar to a tamale. It's even better reheated the second day, so the large recipe is nice for those like me who love leftovers!
This is a great way to use up the crumbly chips in the bottom of the bag that no one wants to eat.
How kids can help:
Kids can crush chips, open cans, shred cheese.
Wednesday, September 10, 2008
Zucchini Quesadillas
This recipe is from my mom at Alice's Wonderland:
Yield: about 10
2 Tbsp olive oil
1 onion chopped
1 tsp salt
4 garlic cloves, minced
2 medium zucchini, halved lengthwise and thinly sliced crosswise (8-9 inches long and approx 2 inches across! Small is better!)
1 cup frozen corn kernels
Taco seasoning or chili powder
Cooked chicken, pork, or shrimp (optional)
1/4 cup chopped fresh cilantro
flour tortillas
2 cups grated pepper jack cheese
1. Preheat oven to 400 degrees
2. In large skillet heat oil, add onion, salt and cook until onion is soft, then add garlic and cook 1 minute more.
3. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes.
4. Heat tortilla in another pan. (We warmed ours in the microwave.)
5. Spread filling on 1/2 of tortilla, top with cheese and fold in half.
6. Repeat with the rest of filling and tortillas and place on a baking sheet.
7. Bake until cheese has melted and tortillas are golden brown, turning once
8. Remove from oven, slice into wedges.
Tips and Tricks:
We used the soft taco size tortillas. I would guess they are approximately 8 inches in diameter? This recipe made about 10 quesadillas. I used canned pork and it was very good. Chicken or shrimp would be good. Nathan thought that steak would be good. I'm sure it would! I served this with a little sour cream and fresh salsa since we have lots of tomatoes right now. We also have jalapeno peppers and fresh salsa is so delicious. Here is how I do it:
Fresh Salsa
Four or five Roma tomatoes (I like Roma because they are more meaty and less juice but other tomatoes work too just squeeze out some of the juice.)
1/2 med. onion
1/2 jalepeno pepper (with seeds)
Fresh cilantro
1 or 2 garlic cloves ( I have been using the bottled minced garlic and like it a lot. I just figure about 1 teaspoon per clove. That is probably generous, but I like garlic.)
Lemon or Lime juice
Salt to taste (probably at least 1 teaspoon)
Tips and Tricks: Use a food processor or blender on pulse. Don't puree everything, you still want everything to be somewhat chunky. If it is too hot, add more tomatoes or less peppers and garlic. I have also made this using my Pampered Chef food chopper.
Yield: about 10
2 Tbsp olive oil
1 onion chopped
1 tsp salt
4 garlic cloves, minced
2 medium zucchini, halved lengthwise and thinly sliced crosswise (8-9 inches long and approx 2 inches across! Small is better!)
1 cup frozen corn kernels
Taco seasoning or chili powder
Cooked chicken, pork, or shrimp (optional)
1/4 cup chopped fresh cilantro
flour tortillas
2 cups grated pepper jack cheese
1. Preheat oven to 400 degrees
2. In large skillet heat oil, add onion, salt and cook until onion is soft, then add garlic and cook 1 minute more.
3. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes.
4. Heat tortilla in another pan. (We warmed ours in the microwave.)
5. Spread filling on 1/2 of tortilla, top with cheese and fold in half.
6. Repeat with the rest of filling and tortillas and place on a baking sheet.
7. Bake until cheese has melted and tortillas are golden brown, turning once
8. Remove from oven, slice into wedges.
Tips and Tricks:
We used the soft taco size tortillas. I would guess they are approximately 8 inches in diameter? This recipe made about 10 quesadillas. I used canned pork and it was very good. Chicken or shrimp would be good. Nathan thought that steak would be good. I'm sure it would! I served this with a little sour cream and fresh salsa since we have lots of tomatoes right now. We also have jalapeno peppers and fresh salsa is so delicious. Here is how I do it:
Fresh Salsa
Four or five Roma tomatoes (I like Roma because they are more meaty and less juice but other tomatoes work too just squeeze out some of the juice.)
1/2 med. onion
1/2 jalepeno pepper (with seeds)
Fresh cilantro
1 or 2 garlic cloves ( I have been using the bottled minced garlic and like it a lot. I just figure about 1 teaspoon per clove. That is probably generous, but I like garlic.)
Lemon or Lime juice
Salt to taste (probably at least 1 teaspoon)
Tips and Tricks: Use a food processor or blender on pulse. Don't puree everything, you still want everything to be somewhat chunky. If it is too hot, add more tomatoes or less peppers and garlic. I have also made this using my Pampered Chef food chopper.
Wednesday, April 9, 2008
Slowcooker Monterey Chicken
Prep: 40 minutes, plus slow cooking
Yield: 6-8 servings
3-4 chicken breasts
1 clove garlic, minced or pressed
2 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 tsp. salt
1 14 oz. can diced tomatoes
juice from one lime
1 Tbsp. flour
1/2 c. chicken broth
2 c. grated cheese (I use Monterey Jack)
avocado if desired
Mix chicken broth & flour in a shaker bottle to make a thickener. Set aside. Add to the crock pot the rest of the ingredients except the chicken, cheese & avocado. Pour the chicken broth mixture in, and then add the chicken on top. Cook on low 7-8 hours, high 3-4.
Take chicken out & shred it. Put it back in the crock put, along with the cheese. Mix in, and let it cook for another 20 minutes. Serve over rice, noodles or as a taco/burrito filling.
How Kids Can Help:
Kids can add ingredients to crock. Kids can juice lime. Older kids can shred cheese.
Yield: 6-8 servings
3-4 chicken breasts
1 clove garlic, minced or pressed
2 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 tsp. salt
1 14 oz. can diced tomatoes
juice from one lime
1 Tbsp. flour
1/2 c. chicken broth
2 c. grated cheese (I use Monterey Jack)
avocado if desired
Mix chicken broth & flour in a shaker bottle to make a thickener. Set aside. Add to the crock pot the rest of the ingredients except the chicken, cheese & avocado. Pour the chicken broth mixture in, and then add the chicken on top. Cook on low 7-8 hours, high 3-4.
Take chicken out & shred it. Put it back in the crock put, along with the cheese. Mix in, and let it cook for another 20 minutes. Serve over rice, noodles or as a taco/burrito filling.
How Kids Can Help:
Kids can add ingredients to crock. Kids can juice lime. Older kids can shred cheese.
Tuesday, March 25, 2008
Chicken Ranch Tacos
A delicious favorite from Betty Crocker.
Prep: 25 minutes
Yield: 5 servings
| 1 | box (4.7 oz) Old El Paso® Stand 'N Stuff™ taco shells |
| 3 | cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken) |
| 1 | package (1.25 oz) Old El Paso® taco seasoning mix |
| 1/2 | cup ranch dressing |
| 1 1/2 | cups shredded lettuce |
| 1 | medium tomato, chopped (3/4 cup) |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 1/4 | cup sliced green onions |
| Additional ranch dressing, if desired |
| 1. | Heat taco shells in oven as directed on box. |
| 2. | Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; Toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing. |
| 3. | Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with additional dressing. |
How Kids Can Help:
Kids can help layer ingredients in taco shells.
Tips & Tricks:
You can use any diced, cooked chicken in place of rotisserie chicken.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 230); Total Fat 25g (Saturated Fat 8g, Trans Fat 2 1/2g); Cholesterol 70mg; Sodium 870mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 3g); Protein 22g Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 3 1/2 Fat Carbohydrate Choices: 1 1/2
Tuesday, March 18, 2008
Chili 'N' Cornbread Bake
Prep: 40 minutes
Yield: 6 servings
1 1/2 cups hot water
1 pkg cornbread stuffing mix
1 1 /2 lbs lean ground beef
1 15 oz can kidney beans, undrained
1 8 oz can tomato sauce
1 cup thick & chunky salsa
1 cup shredded cheddar cheese
Preheat oven to 400. Add hot water to stuffing mix, stir until moistened. Set aside. Brown meat in a large skillet. Drain and add beans with liquid, tomato sauce and salsa. Mix well. spoon into 2 qt casserole dish. Sprinkle with cheese and top with prepared stuffing. Bake 30 minutes or until heated through.
Tips & Tricks:
Experiment with adding your favorite chili add ins like bell peppers, onions, and corn.
Make it Healthier:
Use reduced sodium beans and tomato sauce. Reduce ground beef or replace part of the ground beef with bulgur wheat. Use organic, whole grain stuffing mix and low fat cheese.
How Kids Can Help:
Kids can dump ingredients. Older kids can shred cheese. Kids can sprinkle cheese on casserole.
Yield: 6 servings
1 1/2 cups hot water
1 pkg cornbread stuffing mix
1 1 /2 lbs lean ground beef
1 15 oz can kidney beans, undrained
1 8 oz can tomato sauce
1 cup thick & chunky salsa
1 cup shredded cheddar cheese
Preheat oven to 400. Add hot water to stuffing mix, stir until moistened. Set aside. Brown meat in a large skillet. Drain and add beans with liquid, tomato sauce and salsa. Mix well. spoon into 2 qt casserole dish. Sprinkle with cheese and top with prepared stuffing. Bake 30 minutes or until heated through.
Tips & Tricks:
Experiment with adding your favorite chili add ins like bell peppers, onions, and corn.
Make it Healthier:
Use reduced sodium beans and tomato sauce. Reduce ground beef or replace part of the ground beef with bulgur wheat. Use organic, whole grain stuffing mix and low fat cheese.
How Kids Can Help:
Kids can dump ingredients. Older kids can shred cheese. Kids can sprinkle cheese on casserole.
Wednesday, February 13, 2008
Beef Taco Skillet
Prep: 20 minutes
Yield: 4 servings
1 lb ground beef
1 10 oz can tomato soup
1/2 cup salsa
1/2 cup water
6, 6" flour tortillas, cut into 1" pieces
1/2 cup shredded cheddar cheese
Cook beef in 10" skillet until well browned, stirring to break up meat. Drain fat. Stir in soup, salsa, water, and tortillas. Heat to a boil, reduce heat and cook for 5 minutes on low. Top with cheese.
How kids can help:
Kids can tear or using a butter knife cut tortillas. Older kids can shred cheese & open cans.
Tips & Tricks:
For a creamier skillet casserole, add 1/2 cup sour cream when you add the soup. Experiment with corn or whole grain wheat tortillas. Monterey or Pepper Jack cheese gives this casserole a Tex-Mex kick.
Yield: 4 servings
1 lb ground beef
1 10 oz can tomato soup
1/2 cup salsa
1/2 cup water
6, 6" flour tortillas, cut into 1" pieces
1/2 cup shredded cheddar cheese
Cook beef in 10" skillet until well browned, stirring to break up meat. Drain fat. Stir in soup, salsa, water, and tortillas. Heat to a boil, reduce heat and cook for 5 minutes on low. Top with cheese.
How kids can help:
Kids can tear or using a butter knife cut tortillas. Older kids can shred cheese & open cans.
Tips & Tricks:
For a creamier skillet casserole, add 1/2 cup sour cream when you add the soup. Experiment with corn or whole grain wheat tortillas. Monterey or Pepper Jack cheese gives this casserole a Tex-Mex kick.
Monday, January 14, 2008
Tex Mex Minestrone
Prep: 30 minutes
Yield: 2 servings (4 cups)
1/2 lb. lean ground beef
1-1/2 cups water
1 large tomato, chopped
1 cup (1/2 of 15-oz. can) black beans, drained, rinsed
1/2 cup fat-free reduced-sodium beef broth
1/4 cup small shell pasta or other small pasta, uncooked
1/4 cup Zesty Italian Dressing
1/2 tsp. ground cumin
1/2 cup Mexican Style Shredded Four Cheese
Brown meat in large saucepan on medium-high heat; drain.
Add all remaining ingredients except cheese; mix well. Bring to boil. Reduce heat to medium-low; simmer 8 min. or until pasta is tender.
Ladle into two bowls. Sprinkle with cheese.
Yield: 2 servings (4 cups)
1/2 lb. lean ground beef
1-1/2 cups water
1 large tomato, chopped
1 cup (1/2 of 15-oz. can) black beans, drained, rinsed
1/2 cup fat-free reduced-sodium beef broth
1/4 cup small shell pasta or other small pasta, uncooked
1/4 cup Zesty Italian Dressing
1/2 tsp. ground cumin
1/2 cup Mexican Style Shredded Four Cheese
Brown meat in large saucepan on medium-high heat; drain.
Add all remaining ingredients except cheese; mix well. Bring to boil. Reduce heat to medium-low; simmer 8 min. or until pasta is tender.
Ladle into two bowls. Sprinkle with cheese.
Thursday, January 3, 2008
Make And Freeze: Mexican Style Barbeque Beef
Prep To Freeze: 10 minutes or less
Time To Cook: 6-8 hours
Yield: 6 servings
4 pounds chuck roast, fat trimmed
1 tsp kosher salt
1 tsp ground black pepper
1 tablespoon olive oil
1 to 1 1/2 cups onion, sliced into rings
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp ground cumin
1 Tbsp dried chilies
1 1/2 tsp minced garlic
Place all ingredients into a large plastic bag. Seal, being sure to squeeze out excess air. Mix ingredients. Label and freeze flat. Use within two months.
To Cook: Thaw overnight in the refrigerator. Place contents of bag into a slow cooker. Cover and cook on low 6-8 hours. Shred meat with two forks, stir to mix seasonings. Serve on warm rolls or tortilla shells.
Tips and Tricks
Reduce the amount of cayenne pepper and dried chilies if you don't like spicy food. If the roast starts to look dry while cooking, add about 1/3 cup water. When thawing the meat, place the bag in a bowl in case of leakage.
Make It Healthier
Use lean meat. Omit salt.
How Kids Can Help
Measure spices. Mix ingredients once bag is sealed.
Time To Cook: 6-8 hours
Yield: 6 servings
4 pounds chuck roast, fat trimmed
1 tsp kosher salt
1 tsp ground black pepper
1 tablespoon olive oil
1 to 1 1/2 cups onion, sliced into rings
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp ground cumin
1 Tbsp dried chilies
1 1/2 tsp minced garlic
Place all ingredients into a large plastic bag. Seal, being sure to squeeze out excess air. Mix ingredients. Label and freeze flat. Use within two months.
To Cook: Thaw overnight in the refrigerator. Place contents of bag into a slow cooker. Cover and cook on low 6-8 hours. Shred meat with two forks, stir to mix seasonings. Serve on warm rolls or tortilla shells.
Tips and Tricks
Reduce the amount of cayenne pepper and dried chilies if you don't like spicy food. If the roast starts to look dry while cooking, add about 1/3 cup water. When thawing the meat, place the bag in a bowl in case of leakage.
Make It Healthier
Use lean meat. Omit salt.
How Kids Can Help
Measure spices. Mix ingredients once bag is sealed.
Monday, October 1, 2007
Mexican Seasoning Mix
Yield: approximately 15 tablespoons
(3 tablespoons is equivalent to one seasoning packet)
1/4 cup all-purpose flour (I like to use white whole wheat or whole wheat pastry flour)
2 T chili powder
1/4 cup onion powder
2 tsp garlic powder
4 tsp salt
4 tsp paprika
1/2 tsp cayenne pepper
2 tsp sugar
2 tsp cumin
2 tsp oregano
Put all of the ingredients in a blender. Cover and blend until powdery for 5 seconds or less (don't over blend). Use the "pulse" feature if your blender has one. Add more cayenne powder if you prefer it hotter.
Store in an airtight container for up to six months.
Tips & Tricks:
The mixture works well even if you skip the blender/pulse step.
(3 tablespoons is equivalent to one seasoning packet)
1/4 cup all-purpose flour (I like to use white whole wheat or whole wheat pastry flour)
2 T chili powder
1/4 cup onion powder
2 tsp garlic powder
4 tsp salt
4 tsp paprika
1/2 tsp cayenne pepper
2 tsp sugar
2 tsp cumin
2 tsp oregano
Put all of the ingredients in a blender. Cover and blend until powdery for 5 seconds or less (don't over blend). Use the "pulse" feature if your blender has one. Add more cayenne powder if you prefer it hotter.
Store in an airtight container for up to six months.
Tips & Tricks:
The mixture works well even if you skip the blender/pulse step.
Sunday, September 30, 2007
Aunt Peggy's Rice
I have no idea who Aunt Peggy is, but this is a family recipe I remember my Grandma making. I've changed the recipe, adding chicken & salsa.
Prep: 30 minutes
Yield: 6 Servings
6 cups cooked rice
1 boneless skinless chicken breast, cooked & finely chopped
2/3 cup sour cream
1/2 cup mayonnaise
1 small can diced green chilis
1 cup grated cheddar cheese
garlic powder, salt & pepper to taste
picante sauce or salsa for garnish
Blend together sour cream & mayonnaise, mix into rice and spread into casserole dish. Sprinkle with salt, pepper, & garlic powder. Top with a layer of diced green chilis, followed by a layer of chicken. Top with cheese & bake until heated through & cheese is melted. Garnish with salsa.
Tips & Tricks
My grandma's recipe does not call for chicken, so for a meatless meal, you can easily omit the chicken. She also never garnished with salsa, but I think its a nice touch both visually & flavorfully. This is a good meal to use up leftovers-prepare by cooking extra rice next time you make a rice dish, and cooking an extra boneless skinless chicken breast.
Make it Healthier
Use reduced fat sour cream & reduced fat mayo, or replace either with nonfat plain yogurt. Omit salt & reduce amount of cheese. I use brown rice, but grandma always used regular white rice.
Prep: 30 minutes
Yield: 6 Servings
6 cups cooked rice
1 boneless skinless chicken breast, cooked & finely chopped
2/3 cup sour cream
1/2 cup mayonnaise
1 small can diced green chilis
1 cup grated cheddar cheese
garlic powder, salt & pepper to taste
picante sauce or salsa for garnish
Blend together sour cream & mayonnaise, mix into rice and spread into casserole dish. Sprinkle with salt, pepper, & garlic powder. Top with a layer of diced green chilis, followed by a layer of chicken. Top with cheese & bake until heated through & cheese is melted. Garnish with salsa.
Tips & Tricks
My grandma's recipe does not call for chicken, so for a meatless meal, you can easily omit the chicken. She also never garnished with salsa, but I think its a nice touch both visually & flavorfully. This is a good meal to use up leftovers-prepare by cooking extra rice next time you make a rice dish, and cooking an extra boneless skinless chicken breast.
Make it Healthier
Use reduced fat sour cream & reduced fat mayo, or replace either with nonfat plain yogurt. Omit salt & reduce amount of cheese. I use brown rice, but grandma always used regular white rice.
Tuesday, September 4, 2007
Baked Santa Fe Dip
Yield: 28 servings
Prep: 10 minutes, chill 24 hours, bake 25 minutes
2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or salad dressing
1 8-ounce can whole kernel corn, drained (3/4 cup)
1 4-ounce can chopped green chili peppers, drained
2 tsp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama
1 bag lightly salted tortilla chips or baked tortilla wedges
1 Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow one-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours.
2 To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips.
Prep: 10 minutes, chill 24 hours, bake 25 minutes
2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or salad dressing
1 8-ounce can whole kernel corn, drained (3/4 cup)
1 4-ounce can chopped green chili peppers, drained
2 tsp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama
1 bag lightly salted tortilla chips or baked tortilla wedges
1 Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow one-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours.
2 To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips.
Friday, August 24, 2007
Chicken Enchiladas
Prep: 20 minutes, plus baking
Yield: 12 Servings
4 chicken breasts, cooked & cubed
1 bunch green onions, chopped.
2 cans chopped green chilies (mild)
1 pint sour cream
2 cans cream of chicken soup
3/4 pound cheddar cheese, grated
3/4 pound monterey jack cheese, grated
12 8 inch flour tortillas
Combine chicken & chopped onions. In separate bowl combine soup, sour cream, & chilis.
Build enchiladas by placing 3-4 tablespoons of soup mixture in bottom of greased 9x13 pan. Place heaping tablespoons of chicken mixture down center of each tortilla. Top with spoonful of soup mixture and sprinkle with cheese. Roll tightly and place in pan, seam side down. When all enchiladas are rolled, top with remaining soup mixture & cheese Bake covered at 375 degrees for 30 minutes or until heated through. Remove cover for last 10 minutes of baking.
Tips & Tricks:
To save money & make it healthier, I use less cheese & less sour cream with good results. If I don't have monterey jack cheese, I just use cheddar or even mozzarella. Instead of cubing chicken, I chop it finely using my pampered chef chopper-to save money you can get by using less chicken this way. If you don't have green onions, you can use finely chopped yellow or white onion, or onion powder/onion flakes. In a pinch, cream of mushroom soup can be used in place of cream of chicken. Since there are only four in my family, I make this with 8 tortillas, 2 chicken breasts, and cut the rest of the ingredients in half. Then we have leftovers for lunch the next day. To save money use less expensive cuts of chicken, or use leftover cooked chicken from another meal.
Make it Healthier:
Use reduced fat sour cream, less cheese than suggested (I use about 1/2 lb total of cheese.) Use reduced sodium soup & chilis.
Yield: 12 Servings
4 chicken breasts, cooked & cubed
1 bunch green onions, chopped.
2 cans chopped green chilies (mild)
1 pint sour cream
2 cans cream of chicken soup
3/4 pound cheddar cheese, grated
3/4 pound monterey jack cheese, grated
12 8 inch flour tortillas
Combine chicken & chopped onions. In separate bowl combine soup, sour cream, & chilis.
Build enchiladas by placing 3-4 tablespoons of soup mixture in bottom of greased 9x13 pan. Place heaping tablespoons of chicken mixture down center of each tortilla. Top with spoonful of soup mixture and sprinkle with cheese. Roll tightly and place in pan, seam side down. When all enchiladas are rolled, top with remaining soup mixture & cheese Bake covered at 375 degrees for 30 minutes or until heated through. Remove cover for last 10 minutes of baking.
Tips & Tricks:
To save money & make it healthier, I use less cheese & less sour cream with good results. If I don't have monterey jack cheese, I just use cheddar or even mozzarella. Instead of cubing chicken, I chop it finely using my pampered chef chopper-to save money you can get by using less chicken this way. If you don't have green onions, you can use finely chopped yellow or white onion, or onion powder/onion flakes. In a pinch, cream of mushroom soup can be used in place of cream of chicken. Since there are only four in my family, I make this with 8 tortillas, 2 chicken breasts, and cut the rest of the ingredients in half. Then we have leftovers for lunch the next day. To save money use less expensive cuts of chicken, or use leftover cooked chicken from another meal.
Make it Healthier:
Use reduced fat sour cream, less cheese than suggested (I use about 1/2 lb total of cheese.) Use reduced sodium soup & chilis.
Saturday, July 14, 2007
Black Bean Corn Salsa
Yield: Just shy of 6 cups salsa
Prep: 10 minutes
2 cups black beans, drained
1/2 cup sliced green onions
1 cup chopped tomatoes
2 cups whole kernel corn, drained
1/2 tsp to 1 tsp ground cumin
1/2 tsp chopped jalopeno peppers
1/2 tsp olive oil
salt to taste
Combine ingredients in a small bowl.
Suggested Sides:
Serve as an appetizer or snack with tortilla chips, or use as a garnish on tacos, burritos, breakfast omlettes, etc.
Make it Healthier:
Use reduced sodium corn & beans. Omit salt & oil.
How Kids Can Help:
Kids can help add ingredients to bowl & stir.
Prep: 10 minutes
2 cups black beans, drained
1/2 cup sliced green onions
1 cup chopped tomatoes
2 cups whole kernel corn, drained
1/2 tsp to 1 tsp ground cumin
1/2 tsp chopped jalopeno peppers
1/2 tsp olive oil
salt to taste
Combine ingredients in a small bowl.
Suggested Sides:
Serve as an appetizer or snack with tortilla chips, or use as a garnish on tacos, burritos, breakfast omlettes, etc.
Make it Healthier:
Use reduced sodium corn & beans. Omit salt & oil.
How Kids Can Help:
Kids can help add ingredients to bowl & stir.
Texas 2-Step Chicken
Yield: 4 Servings
Prep: 10 minutes, plus slowcooking
4 boneless, skinless chicken breasts
1 1/2 cups salsa
3 tbs brown sugar
1 tbs Dijon mustard
Combine salsa, brown sugar, and mustard and pour over chicken in crockpot or slowcooker. Cook on low heat for several hours or until heated through, & serve over rice.
Tips & Tricks:
I make this in the slowcooker in the summer, but in winter you can make it more quickly by baking at 400 degrees for 20 minutes.
Prep: 10 minutes, plus slowcooking
4 boneless, skinless chicken breasts
1 1/2 cups salsa
3 tbs brown sugar
1 tbs Dijon mustard
Combine salsa, brown sugar, and mustard and pour over chicken in crockpot or slowcooker. Cook on low heat for several hours or until heated through, & serve over rice.
Tips & Tricks:
I make this in the slowcooker in the summer, but in winter you can make it more quickly by baking at 400 degrees for 20 minutes.
Sunday, July 8, 2007
Tomato Recipeshare: Salsa
For the summer months when we have too many tomatoes to eat, this is a fabulous homemade salsa!
32 tomatoes
4 onions
1 large can diced green chilis. (Look in the bulk foods section, can is about 8 inches tall)
1 Tbs plus 1 tsp salt
1/3 cup oil
1/3 cup sugar
1 Tbs garlic powder
1/2 regular size spice bottle of cilantro
Vinegar to Taste (1/4 cup to 2/3 cup)
Blanch tomatoes & remove skins. Dice tomatoes & add remaining ingredients, mixing well. Cook & pour into pint size bottles. Hot water bath.
Tips & Tricks:
This is a relatively mild salsa. For spicier salsa you can add canned jalepenos or habanero peppers in addition to or in place of green chilis. If you replace chilis with spicier peppers, one small jar goes a long long way! Don't make the mistake of using a bulk size jar! My mom did that one year, and the salsa was spicy enough that in subsequent years she would use 1 quart of the jalepeno salsa to season an entire batch!
32 tomatoes
4 onions
1 large can diced green chilis. (Look in the bulk foods section, can is about 8 inches tall)
1 Tbs plus 1 tsp salt
1/3 cup oil
1/3 cup sugar
1 Tbs garlic powder
1/2 regular size spice bottle of cilantro
Vinegar to Taste (1/4 cup to 2/3 cup)
Blanch tomatoes & remove skins. Dice tomatoes & add remaining ingredients, mixing well. Cook & pour into pint size bottles. Hot water bath.
Tips & Tricks:
This is a relatively mild salsa. For spicier salsa you can add canned jalepenos or habanero peppers in addition to or in place of green chilis. If you replace chilis with spicier peppers, one small jar goes a long long way! Don't make the mistake of using a bulk size jar! My mom did that one year, and the salsa was spicy enough that in subsequent years she would use 1 quart of the jalepeno salsa to season an entire batch!
Friday, June 15, 2007
Chili's Margarita Grilled Chicken Breasts
Yield: 4 servings
Prep: 2 hrs, including marinating
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup lime juice
1Tbs sugar
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Pour margarita mix, lime juice, sugar and garlic over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.Grilling works best, but you can also use an iron skillet and bring to medium high temperature.Spray an oil coating into pan and braise chicken breast until done on each side.
Tips & Tricks:
This is a recipe I modified for my lifestyle, since we don't use alcohol. The original recipe called for Tequila, which I substituted using lime juice.
How Kids Can Help:
Kids can pour the marinade mixture over the chicken & help spray pan with cooking spray.
Suggested Sides:
Mexican Rice, black beans & salsa.
Prep: 2 hrs, including marinating
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup lime juice
1Tbs sugar
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Pour margarita mix, lime juice, sugar and garlic over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.Grilling works best, but you can also use an iron skillet and bring to medium high temperature.Spray an oil coating into pan and braise chicken breast until done on each side.
Tips & Tricks:
This is a recipe I modified for my lifestyle, since we don't use alcohol. The original recipe called for Tequila, which I substituted using lime juice.
How Kids Can Help:
Kids can pour the marinade mixture over the chicken & help spray pan with cooking spray.
Suggested Sides:
Mexican Rice, black beans & salsa.
Monday, June 4, 2007
Santa Fe Chicken Salad
Photo & Recipe Courtesy of An Ordinary Mom
4 breasts of chicken, cooked then sliced
1 tablespoon olive oil
1 head romaine lettuce, chopped small
1 15-ounce can of black beans, drained and rinsed
1 ear of corn, cut off kernels (can use frozen or can corn)
1 tomato, chopped
1 avocado, diced
1/2 cup red onion, chopped fine
1/4 cup jack cheese
1/4 cup cheddar cheese
1/4 small jicama, diced
Lemon-pepper
crushed tortilla chips
cucumbers (optional)
Buttermilk Salsa Dressing (see below)
Pound the chicken with a meat tenderizer. In a skillet, heat the oil. Add the chicken and sprinkle generously with lemon-pepper. Cook each side about 7 minutes or until done. Remove from pan to cool. Slice the chicken. Prepare all ingredients and toss the salad. Don’t add the salad dressing until ready to serve.
Buttermilk Salsa Dressing
In a blender mix one envelope of ranch dressing with the required amount of mayonnaise and milk. Then add FRESH deli salsa to taste. Try and not get too much of the liquid.
How Kids Can Help:
Kids can add veggies to the salad bowl.
Friday, June 1, 2007
Mile-High Tortilla Pie
This recipe is from the "out of the box" feature in the June 2007 issue of Parents magazine. I don't normally like recipes out of this magazine, but this one was not only easy, but delicious!
Prep: 15 minutes
Cook: 15 minutes
Yield: 6 servings
1 can (19 ounces) black beans, rinsed and drained
1 can (11 ounces) whole-kernel corn with red and green peppers, drained
1 jar (16 ounces) chunky mild salsa
1 pck (10 oz) fajita-style cooked chicken
1/4 cup chopped fresh cilantro leaves
5 (10 inch) flour tortillas
2 cups (8 oz) shredded reduced-fat Monterrey Jack cheese
Fat-free sour cream, optional
Heat oven to 425. In a medium bowl, combine black beans, corn, salsa, chicken and cilantro. Coat the bottom of a baking pan with nonstick cooking spray. Place 1 tortilla in coated pan. Top with 1 1/2 cups of the bean mixture and 1/4 of the cheese. Layer three more times, finishing with the last tortilla.
Bake in oven 15 to 20 minutes, or until cheese melts and filling is hot. Serve with sour cream if desired.
Tips and Tricks
I used frozen corn instead of canned to lower the sodium and omitted the peppers. Use 1/3 the amount of cilantro if using dried in place of fresh. I also made my own chicken to lower the cost.
Make It Healthier
Use fresh or frozen corn to lower sodium. Use whole wheat tortillas.
How Kids Can Help
Stir bean mixture. Stack tortillas and layer filling. Older kids can shred cheese.
Nutrition Facts
1 servings equals 409 calories, 31 g protein, 10 g fat, 52 g carbohydrate, 438 mg calcium, 6 g fiber
Subscribe to:
Posts (Atom)