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A
to Z
Recipes
September 6, 2009
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Sunday edition of A to Z
Recipes Newsletter. I'm running very late with this issue but
I hope you'll consider it worth the wait. I've had a full plate
personally and this had to be placed on the back burner. For those
celebrating Labor Day,
please drive responsibly (always wear your seat belts and don't drink
and drive!). I (literally) drive my passengers crazy when I insist they
buckle up, but to leave the responsibility for your safety to another
is some serious stuff, folks. At least respect them enough to buckle up
while in their car and care. I've watched for years the results of when
people do not drive sober and don't wear seatbelts. It ain't pretty. A
relatively minor accident can become deadly otherwise.
The current Monthly Theme topic is: "Around the World with Recipes".
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Today's issue contains over
110 recipes from our last Monthly
Theme topic of "Mexican
Favorites" Recipes. I knew this would be a great
topic and there are so many keepers here. I've saved many to my
personal file for my family's use. Ole! (If you do not see
your recipes here today, you will next Sunday when
we share the last half of those received for this theme topic.)
We'll see you here again next Wednesday, God willing.
(Special message to MG:
You and the family are in my thoughts and prayers on this and every
Labor Day to come, my friend!)
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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LETTING
GO TAKES LOVE
~Shared by Treva, NC
To let go does not mean to stop caring,
it means I can't do it for someone else.
To let go is not to cut myself off,
it's the realization I can't control another.
To let go is not to enable,
but allow learning from natural consequences.
To let go is to admit powerlessness, which means
the outcome is not in my hands.
To let go is not to try to change or blame another,
it's to make the most of myself.
To let go is not to care for,
but to care about.
To let go is not to fix,
but to be supportive.
To let go is not to judge,
but to allow another to be a human being.
To let go is not to be in the middle arranging all the outcomes,
but to allow others to affect their destinies.
To let go is not to be protective,
it's to permit another to face reality.
To let go is not to deny,
but to accept.
To let go is not to nag, scold or argue,
but instead to search out my own shortcomings and
correct them.
To let go is not to adjust everything to my desires,
but to take each day as it comes and cherish
myself in it.
To let go is not to criticize or regulate anybody,
but to try to become what I dream I can be.
To let go is not to regret the past,
but to grow and live for the future.
~ Author Unknown ~
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LABOR
DAY PRAYER
~Shared by Treva, NC
Lord on this Labor Day,
we celebrate the work we do,
and we thank You for the blessing of our jobs.
We ask for those seeking employment that
You guide them in their search for work.
We ask for guidance when we are confused.
We ask for patience when working through conflicts.
We ask for strength to complete each day.
We ask for rest when we are weary.
We ask that You be with those whose faces
we might never see but who work tirelessly
each day for the good of us all.
'Lord, support us all day long until shadows lengthen,
evening comes, the busy world hushed, the fever of life
is over and our life's work is done.
Then, in Thy tender mercy, give us safe lodging, holy
rest and everlasting peace at your side for eternity.'
Amen
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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for posting. Thanks!
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BUILDING A BETTER WRAP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Mission original and flavored wraps are perfect for quick and easy
meals to enjoy on the go or at the dinner table. They transform
ordinary ingredients into extraordinary meals and can be filled with
limitless combinations of ingredients. That makes them especially
versatile in the kitchen. Like anything else in cooking, wrap-making is
an art. Here’s how to perfect it.
START BY TURNING UP THE HEAT.
Because warm wraps are much easier to roll, heating them is a crucial
first step in the wrap-making process.
-In the microwave
Whether you’re heating one or six wraps, be sure to place each in
between damp paper towels to keep them soft.
-On the stove.
Pre-heat a large non-stick skillet over medium high heat and warm each
wrap for 5-10 seconds on each side
-On the grill.
For a crispier, smokier, texture and taste place wraps on the grill for
5-10 seconds per side.
Serving suggestion: Lightly spray a Mission Zesty Garlic Herb Warp with
olive oil flavored non-stick spray, sprinkle with Italian seasoning and
Parmesan cheese, grill until crisp, and enjoy.
MAKE IT FAST. MAKE IT TASTY.
No matter what kind of wrap you’re making, you can cut down on prep
time by having some of your favorite fillings ready to go.
-Veggies.
Frozen vegetables like green beans, corn, and medleys can be heated in
the microwave and combine with shredded cheese and lettuce for a
vegetarian wrap.
-Meats.
Frozen steak and chicken strips can also be microwaved and the bags
often contain enough meat to create meals for more than one night.
Deli sliced meats and hot dogs can be made into quick, kid-friendly
wraps that are perfect for school lunches.
-Cheese.
Different varieties of cheeses bring a lot of flavor to a wrap, so look
to shredded cheese or packages of pre-sliced cheese to help build meals
with a lot of taste in record time.
Serving suggestion: Combine shredded Colby Jack cheese with pre-heated
steak strips and rice on a Mission Jalapeño Cheddar Wrap for a savory
steak and cheese wrap.
-Condiments and sauces.
Add flair and flavor to your favorite wraps with BBQ sauce and salad
dressings, some of which are also great for dipping. Of course,
traditional condiments like mayonnaise are tasty, too.
Mission salsas, queso, and bean dip can add extra zing to a meal or
serve as a base for wraps.
Serving suggestion: Spread Mission Guacamole Flavored Dip over a
Mission Sundried Tomato Basil wrap, then add scrambled eggs, crisp
bacon and warm, for a SoCal breakfast wrap.
GET CREATIVE
The best chefs aren’t afraid to be inventive in the kitchen. Neither
should any mom. These non-traditional wrap ideas are sure to earn rave
reviews from even the pickiest eaters.
-Pizza wrap.
Faster than it takes for delivery to arrive, you can make a delicious
pizza out of a wrap by spreading it with pasta or pizza sauce, adding
toppings and baking it until crisp.
-Wrapini.
An unusual but tasty way to make a hot wrap is to use a panini press. A
“wrapini” can then be sliced up and served as party food or a kid-sized
meal.
Serving suggestions:
Sprinkle shredded mozzarella cheese over a Mission Sundried Tomato
Basil Wrap and top with slices of ripe red tomatoes. Then fold the wrap
in half and press until crisp and the cheese is melted.
For a twist on the BBQ sandwich, shred BBQ chicken (leftovers work
great), mix it with BBQ sauce and cheddar cheese, spread it over a
Mission Jalapeno Cheddar Wrap, and press. Cut, top with creamy cole
slaw, and enjoy.
Make an awesome tuna melt by combining canned tuna with low-fat
mayonnaise. Next, spread the tuna on a Mission Garden Spinach Wrap, add
a few pickles, and press until crisp.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Around the World with Recipes"
What
we're looking for this month is recipes from around the world. This
leaves a wide range from which to choose. Just about everyone has a
favorite Chinese recipe; German will fit in perfectly for October,
French cooking sounds wonderful, too. Egyptian, Hawaiian, Spanish,
Japanese, and so many more. Share your International Recipe favorites
in this global collection this month. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Around the World with Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Around the World with Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes: "Around
the World with Recipes".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Around the World with Recipes" has a deadline of
September 30,
2009,
and will be posted on October 4, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Around
the World with Recipes"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our September Birthday Babies:
1st Cindy W. in New
Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
1st Melody L. in Dalton, Georgia
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
6th Janet E. in Ligonier, Pennsylvania
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
9th Debbie in Dallas, Texas
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
10th Shary in Algoma, Wisconsin
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
14th Monica M. in Navarre, Florida
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in
Auckland)
18th James G. in Mankato, Kansas
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patricia in Charlevoix, Michigan
20th Melody V. in Houston, Texas
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
26th Sharon S. in Rochester, New York
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
27th Lisa in Idaho Falls, Idaho
28th Timothy S. in Anthony, Kansas
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only emails using the appropriate
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information will be considered for
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YOU MIGHT BE A TEACHER IF...
~Shared by Jim D., WA
1. You can hear 25 voices behind you and know exactly which one belongs
to the child out of line.
2. You get a secret thrill out of laminating something.
3. You walk into a store and hear the words 'It's
Mrs./Ms./Mr._________' and know you have been spotted.
4. You have 25 people that accidentally call you Mom/Dad at one time or
another.
5. You can eat a multi-course meal in under twenty-five minutes.
6. You've trained yourself to go to the bathroom at two distinct times
of the day: lunch and prep period.
7. You start saving other people's trash, because most likely, you can
use that toilet paper tube or plastic butter tub for something in the
classroom.
8. You believe the teachers' lounge should be equipped with a margarita
machine.
9. You want to slap the next person who says 'Must be nice to work 7 to
3 and have summers off.'
10. You believe chocolate is a food group.
11. You can tell if it's a full moon without ever looking outside.
12. You believe that unspeakable evils will befall you if anyone says
'Boy, the kids sure are mellow today.'
13. You feel the urge to talk to strange children and correct their
behavior when you are out in public.
14. You believe in aerial spraying of Ritalin.
15. You think caffeine should be available in intravenous form.
16. You spend more money on school stuff than you do on your own
children.
17. You can't pass the school supply aisle without getting at least
five items!
18. You ask your friends if the left hand turn he just made was a 'good
choice or a bad choice.'
19. You find true beauty in a can full of perfectly sharpened pencils
20. You are secretly addicted to hand sanitizer
and finally,
21. You understand instantaneously why a child behaves a certain way
after meeting his or her parents.
STRANDED PADDY
~Shared by Larry Holmes, Toronto, Canada
One day an Irishman who had been stranded on a deserted island for over
10 years, saw a speck on the horizon. He thought to himself, "It's
certainly not a ship." And, as the speck got closer and closer, he
began to rule out the possibilities of a small boat or even a raft.
Suddenly there emerged from the surf a wet-suited black clad figure.
Putting aside the scuba gear and the top of the wet suit, there stood a
drop-dead gorgeous blonde! The glamorous blonde strode up to the
stunned Irishman and said to him, "Tell me, how long has it been since
you've had a cigarette?"
"Ten years," replied the amazed Irishman. With that, she reached over
and unzipped a waterproofed pocket on the left sleeve of her wet suit,
and pulled out a fresh pack of cigarettes. He takes one, lights it, and
takes a long drag. "Faith and begorra,"said the man, "that is so good
I'd almost forgotten how great a smoke can be!"
"And how long has it been since you've had a drop of good Irish
whiskey" asked the blonde.
Trembling, the castaway replied, "Ten years." Hearing that, the blonde
reaches over to her right sleeve unzips a pocket there and removes a
flask and hands it to him. He opened the flask and took a long drink.
"Tis nectar of the gods!" stated the Irishman. "Tis truly fantastic!!!"
At this point the gorgeous blonde started to slowly unzip the long
front of her wet suit, right down the middle. She looked at the
trembling man and asked, "And how long has it been since you played
around?"
With tears in his eyes, the Irishman fell to his knees and sobbed;,
"Sweet Jaysus! Don't tell me you've got golf clubs in there too!"
bareMinerals
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
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Name of submitter (who submitted the recipe?)
Your name and location for posting
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Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
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FRESH
TOMATO SALSA
~Shared by Jim D., WA
Makes 3 cups
Spoon over your favorite Mexican dishes, serve alongside chips and guac
or put on crispy bread.
INGREDIENTS
6 tomatoes, diced small
2 ounce fresh basil leaves, shredded
4 cloves fresh garlic, minced
1/4 cup Wild Oats Organic Olive Oil
1 teaspoon kosher salt
1 1/2 teaspoon ground black pepper
DIRECTIONS
Wash and dice tomatoes. Place into a mixing bowl and combine with the
fresh basil, garlic, oil, salt and pepper. Toss to coat. Allow to
marinate for 15 minutes prior to using. Mixture can also be
refrigerated.
Source: Wild Oats Natural Marketplace
ULTIMATE LIME MARGARITAS
~Shared by Jim D., WA
Active Time: 10 Minutes
Total Time: 10 Minutes Serves 4
A margarita made with freshly squeezed limes and good-quality tequila
is a simple pleasure you can easily enjoy at home. Having an easy to
use (and easy to clean) citrus juicer makes juicing a bag of limes
quick and effortless! Kick your feet up this weekend, relax, and take
your sweet time sipping a slushy blended margarita with a side of corn
tortilla chip and salsa. Or enjoy a thirst-quenching margarita on the
rocks as you sit down to your Cinco de Mayo feast.
INGREDIENTS
1 cup tequila
3/4 cup orange liqueur, such as Triple Sec
1 cup fresh lime juice
1 tablespoon sugar
Ice cubes
DIRECTIONS
Combine first 4 ingredients in a 4-cup measuring cup.
FOR BLENDED MARGARITAS:
Fill blender halfway with ice cubes. Add half of margarita mixture.
Blend until mixture is thick and icy. Divide between two glasses.
Repeat with more ice cubes and remaining margarita mixture.
FOR MARGARITAS ON THE ROCKS:
Fill four glasses with ice cubes. Divide margarita mixture among
glasses and serve.
DO-AHEAD TIP: Margarita mixture can be made up to 8 hours ahead and
prior to being blended with ice. Cover and refrigerate.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 253 Fat. Total: 0g Carbohydrates, Total: 9g
Cholesterol: 0mg Sodium: 2mg Protein: 0g
Fiber: 0g % Cal. from Fat: 0% Fat, Saturated: 0g
Source: Rochelle Palermo, Food Editor at Cooking.com
BARBECUED CHICKEN BURRITOS
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 15 Minutes
4 servings, 1 wrap each
These burritos are something of a Tex-Mex wonder: tangy barbecue sauce,
some roast chicken (or rotisserie chicken) and vegetables, all wrapped
up in tortillas. For the best taste, look for a fiery barbecue sauce
without added corn syrup.
INGREDIENTS
1 2-pound roasted chicken, skin discarded, meat removed from bones and
shredded (4 cups)
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges
DIRECTIONS
Place a large nonstick skillet over medium-high heat. Add chicken,
barbecue sauce, beans, corn and sour cream; stir to combine. Cook until
hot, 4 to 5 minutes.
Assemble the wraps by placing a lettuce leaf in the center of each
tortilla and topping with one-fourth of the chicken mixture; roll as
you would a burrito. Slice in half diagonally and serve warm, with lime
wedges.
Nutrition Information
4 servings, 1 wrap each - Facts Per Serving:
Calories: 353 Fat. Total: 9g Carbohydrates, Total: 40g
Cholesterol: 82mg Sodium: 579mg Protein: 33g
Fiber: 5g % Cal. from Fat: 23% Fat, Saturated: 3g
Source: EatingWell
Magazine
TIJUANA TORTA
~Shared by Jim D., WA
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
A Mexican-style torta is just like a burrito, except the “wrapper” is a
hollowed-out roll instead of a tortilla. Here it's filled with mashed
spiced black beans and a quick guacamole. Take this vegetarian version
to another level (and add calcium) by melting Monterey Jack cheese onto
the bean side of the sandwich. Serve with: Grilled corn on the cob or
Spanish rice.
1 15-ounce can black beans, or pinto beans, rinsed (see Note)
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage
Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado,
onion and lime juice in another small bowl.
Cut baguette into 4 equal lengths. Split each piece in half
horizontally. Pull out most of the soft bread from the center so you’re
left with mostly crust. Divide the bean paste, avocado mixture and
cabbage evenly among the sandwiches. Cut each in half and serve.
Make Ahead Tip: Cover and refrigerate the bean mixture (Step 1) for up
to 3 days.
Note: While we love the convenience of canned beans, they tend to be
high in sodium. Give them a good rinse before adding to a recipe to rid
them of some of their sodium (up to 35 percent) or opt for low-sodium
or no-salt-added varieties. (This recipe is analyzed with rinsed,
regular canned beans.) Or, if you have the time, cook your own beans
from scratch.
Source:
EatingWell Magazine
SPICY CRAB NACHOS
~Shared by Jim D., WA
INGREDIENTS
2 tablespoons butter or margarine
2 garlic cloves, pealed and sliced
1/2 small onion, slices
salt and pepper, to taste
1 cup bottled clam juice
1 cup heavy or whipping cream
2 canned chipotle chiles, rinsed
1 cup (4 oz) grated Romano cheese
1 cup (4 oz) grated Monterey Jack cheese
10 oz crab meat
8 oz tortilla chips (3 handfuls)
1/2 bunch cilantro leaves (optional)
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter or margarine in a large skillet over medium heat. Saute
garlic and onions with salt and pepper for about 5 minutes. Pour in the
clam juice and boil until the liquid is reduced by half (2-3 minutes).
3. Add the cream and cook over high heat until thick enough to coat a
spoon. Stir in the chipotle chilies and remove from heat. Put the
mixture into a blender and puree. Return to skillet and stir in 1/2 cup
of each kind of cheese.
4. Place the skillet over medium heat and stir in the crabmeat. Bring
to a boil and immediately remove from heat. Stir in the tortilla chips.
5. Transfer to a large casserole dish. Sprinkle with the rest of the
cheese. Place in oven for 5 minutes to melt the cheese. Garnish with
cilantro if desired.
NACHO CHILI DOGS
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 20 Minutes
8 Servings
This recipe combines three comfort-food favorites; hot dogs, nachos and
chili!
INGREDIENTS
1 package All-beef Hot dogs
1 package hot dog buns
1 (10 oz.) can diced tomatoes with green chilis (such as Ro-tel)
Beef chili, canned or homemade
1lb. Velveeta, cubed
Sour Cream
Tortilla Chips, crushed
DIRECTIONS
Place velveeta and can of tomatoes with green chilis into a small
saucepan, heat on low until melted.
Grill hot dogs and place into buns.
Place approximately 1/4 cup chili onto hot dog, drizzle with cheese
dip, sprinkle with the crushed tortilla chips and finish it off with a
dollop of sour cream.
CHIPOTLE CHILI DOGS
~Shared by Jim D., W
Active Time: 35 Minutes
Total Time: 40 Minutes
INGREDIENTS
1 lb. hamburger
1 onion, diced
2 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
15 oz. tomato sauce
1 ½ tsp. chili powder
1 tsp. salt
½ tsp. black pepper
12 hot dogs
12 hot dog buns
Shredded Cheddar cheese
3 scallions, sliced
1/3 c. sour cream
1/3 c. salsa
DIRECTIONS
In a large saucepan, sauté hamburger, onion, garlic, and chipotle
peppers. Cook over medium-high heat until beef is browned and crumbled.
Stir in tomato sauce, and seasonings, simmer for 15 minutes, stirring
occasionally. In small bowl, combine sour cream and salsa. Prepare
hotdogs to desired taste and place in buns. Spoon chili over hot dogs,
top with cheese, salsa sauce and scallions.
Makes 12
CARNITAS
(Meat Tidbits)
~Shared by Jim D., WA
Ingredients:
1 1/2 pounds boneless pork shoulder
Garlic salt
Guacamole or Salsa Cruda or canned taco sauce
Warm tortillas (optional)
Directions:
Cut pork into 1-inch cubes; spread in a 12x7 1/2x 2-inch baking dish.
Sprinkle lightly with garlic salt and pepper. Add water to depth of 1/2
inch. Bake in a 350 degree oven 2-2 1/2 hours., or till water
evaporates and meat is brown. Skewer with wooden picks for dipping into
sauce. Or mix meat and sauce and fill tortillas.
Makes 8-10 appetizer servings.
Source: Epicurean.com
BEEF & BEAN CHILE VERDE
~Shared by Jim D., WA
4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 30 minutes
Chile Verde, usually a slow-cooked stew of pork, jalapeños and
tomatillos, becomes an easy weeknight meal with quick-cooking ground
beef and store-bought green salsa. Make it a Meal: Serve with fresh
cilantro, red onion and Monterey Jack. Add cornbread on the side and
your favorite hot sauce.
1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 15-ounce can pinto or kidney beans, rinsed
Cook beef, bell pepper and onion in a large saucepan over medium heat,
crumbling the meat with a wooden spoon, until the meat is browned, 8 to
10 minutes. Add garlic, chili powder, cumin and cayenne; cook until
fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring
to a simmer. Reduce heat to medium-low, cover and cook, stirring
occasionally, until the vegetables are tender, 10 to 15 minutes. Stir
in beans and cook until heated through, about 1 minute.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just
before serving.
PORK POSOLE
~Shared by Jim D., WA
6 servings, 1 1/3 cups each
Active Time: 30 minutes
Total Time: 30 minutes
Traditionally a long-simmered stew, this Mexican-inspired stew is quick
and easy, thanks to canned hominy. Searing the pork loin in the pot
before making the stew gives you a great base of flavors so the stew
seems as if it indeed simmered all afternoon. Garnish with chopped
cilantro and serve with warm tortillas on the side.
1 tablespoon canola oil
3/4 pound boneless pork loin chops, trimmed of fat and diced
1 large onion, diced
2 tablespoons plus 2 cups water, divided
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 14-ounce can reduced-sodium chicken broth
1/4 cup cornmeal
2 15-ounce cans hominy, rinsed (see Ingredient note)
2 4-ounce cans diced green chiles
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1-2 tablespoons lime juice
Preparation
Heat oil in a Dutch oven over medium-high heat. Add pork and cook,
stirring once, until just browned on one or two sides, 1 to 2 minutes.
Transfer to a plate using a slotted spoon.
Reduce heat to medium-low; add onion and 2 tablespoons water. Cook,
stirring occasionally, until the onion is soft and golden brown and any
moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and
coriander and cook, stirring constantly, until fragrant, 30 seconds to
1 minute. Whisk in the remaining 2 cups water, broth and cornmeal.
Bring to a simmer over high heat, stirring often. Add hominy, chiles,
pepper and salt; return to a simmer. Reduce heat to medium-low and
cook, stirring often, until the onion is very soft and the mixture is
thickened, about 5 minutes. Stir in lime juice to taste.
Return the pork and any accumulated juices to the pot; cook, stirring
occasionally, until the pork is just cooked through, 1 to 2 minutes.
Tips & Notes
Ingredient Note: Hominy is white or yellow corn that has been treated
with lime to remove the tough hull and germ. Dried, ground hominy is
the main ingredient in grits. Canned, cooked hominy can be found in the
Mexican section of large supermarkets—near the beans.
Source:
EatingWell Magazine
QUESADILLAS CON FRIJOLES REFRITOS
~Shared by Jim D., WA
6 servings
Active Time: 15 minutes
Total Time: 25 minutes
These easy tortilla snacks, filled with refried beans, salsa, corn and
cheese, satisfy your Tex-Mex cravings with a fraction of the fat and
calories of the usual fare.
1 cup fat-free refried beans
2 tablespoons hot salsa, plus more for dipping
12 6-inch corn tortillas
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1/3 cup chopped scallions
3/4 cup finely grated Monterey Jack cheese, (3 ounces)
Preheat oven to 400°F. Line a baking sheet with foil.
Combine refried beans and 2 tablespoons salsa in a small bowl.
Place a tortilla directly on a stovetop burner (gas or electric), set
at medium, and toast, turning frequently with tongs, until softened,
about 30 seconds. Wrap in a kitchen towel to keep warm while you soften
the remaining tortillas in the same manner.
Lay 6 of the softened tortillas on the prepared baking sheet. Divide
the bean mixture among these tortillas, spreading evenly. Sprinkle each
with corn, cilantro and scallions, then cheese. Top with the remaining
softened tortillas and press to seal.
Bake until lightly crisped and browned, about 10 minutes. Cut each
quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Source:
EatingWell Magazine
RUSTIC MEXICAN STEW
~Shared by Jim D., WA
2 servings, 2 cups each
Active Time: 25 minutes
Total Time: 30 minutes
3 teaspoons extra-virgin olive oil, divided
2 boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
2 scallions, sliced, white and green parts divided
1 carrot, peeled and sliced
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons ground cumin
1 14-ounce can reduced-sodium chicken broth
2 plum tomatoes, diced
1 ear of corn, husked and cut into 4 pieces
1 tablespoon lime juice
2 tablespoons finely chopped fresh cilantro
Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add
chicken and cook until browned, about 2 minutes per side. Transfer the
chicken to a plate.
Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot,
jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce
heat to medium-low and cook until the vegetables begin to soften, 1 to
2 minutes. Uncover, add cumin and cook, stirring constantly, until
fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked
chicken; increase heat to medium-high and bring to a simmer, stirring
occasionally. Cover, reduce heat to maintain a slow simmer and cook
until the vegetables are tender, 5 to 7 minutes. Remove from the heat
and stir in scallion greens, lime juice and cilantro.
Tips & Notes
Make Ahead Tip: Add all the ingredients except the cilantro. Cover and
refrigerate for up to 3 days. Reheat; stir in cilantro before serving.
Source:
EatingWell Magazine
CHILES EN NOGADA
~Shared by Jim D., WA
Mexican Pork
Ingredients:
1 lb. ground pork
1 small onion, chopped
1 clove garlic, minced
1 8 3/4-oz. can sliced peaches, drained
1 medium pear, peeled and cored
1 8-oz. can tomato sauce
1/4 cup raisins
3/4 tsp. salt
1/4 tsp. ground cinnamon
6 large green bell peppers OR poblano chilies
Nut Sauce (recipe below)
1/4 cup pomegranate seeds(optional)
Directions:
In skillet cook pork, onion, and garlic till meat is brown and onion is
tender. Drain off fat. Chop peaches and pear; add to meat along with
tomato sauce, raisins, salt, and cinnamon. Simmer, uncovered, for 10
minutes.
Meanwhile, cut tops from peppers; remove seeds and veins.Cook in large
amount boiling salted water for about 10 minutes or until crisp-tender;
drain. Sprinkle insides of peppers with salt. Spoon meat filling into
peppers; place in shallow baking dish. Bake in 350 degree oven for 20
minutes or til heated through. To serve, top peppers with Nut Sauce;
sprinkle with pomegranate seeds.
Makes 6 servings.
Nut Sauce: In blender or with mortar and pestle, grind 1/4 cup walnuts
and 1/4 cup blanched almonds. Combine 1 cup dairy sour cream and 1/4
cup milk. stir in the nuts, 1/8 teaspoon ground cinnamon, dash salt,
and dash pepper.
Source:
Epicurean.com
TEQUILA-MARINATED GRILLED STEAK FAJITAS
WITH JALAPENO BEANS AND GRILLED VEGETABLES
~Shared by Jim D., WA
Active Time: 35 Minutes
Total Time: 2 Hours 45 Minutes
Serves 4
Fajitas (literally "belts" in Spanish) are one of the most popular
Southwestern dishes, and they actually originated in Texas at the end
of the last century. Fajitas can be made with chicken and seafood as
well as beef, and in this recipe, the tequila and citrus marinade gives
the steak a robust tang. After the vegetables have been grilled, you
may serve them as they are or cut them into smaller, bite-sized pieces,
If you have a grill basket, you can cut the vegetables into smaller
portions before marinating and grilling, or alternatively, thread the
vegetables on skewers to keep them from slipping through the grate of
the grill.
INGREDIENTS
For the Marinade:
Juice and zest of 6 limes
Juice and zest of 4 oranges
1/2 cup tequila (preferably Herradura Silver or Sauza Hornitos)
1/2 cup unseasoned rice vinegar
1/3 cup plus 1 tablespoon olive oil
4 garlic cloves
2 teaspoons dried red pepper flakes
For the Beef:
3 top sirloin steak, prime or choice grade, about 8 ounces each and 1
inch to 1 1/4 inches thick
For the Vegetables:
3 large onions, cut crosswise into 3 or 4 slices
6 Roma tomatoes, cut in half lengthwise
2 red bell peppers, seeded and halved
2 zucchini, sliced lengthwise inot 4 strips
6 ounces cultivated mushrooms
For the Beans:
1 tablespoon olive oil
1 cup finely diced onion
1/4 cup finely diced red bell pepper
2 jalapeno chiles, seeded and minced
1 can pinto beans (15 ounces), drained
1 can black beans (15 ounces), drained
1 cup chicken stock or water
1/4 teaspoon salt
1/2 tablespoon minced marjoram
For the Serving:
8 flour tortillas
Salsa Fresca (see "Breakfast-In-Bed
Steak and Eggs with Salsa Fresca")
1/2 cup sour cream (optional)
1 cup grated Monterey Jack or Cheddar Cheese (optional)
DIRECTIONS
FOR THE BEEF AND MARINADE:
Combine the citrus juices and zests, tequila, vinegar, 1 tablespoon of
the olive oil, the garlic, and red pepper flakes in a mixing bowl.
Divide the marinade in half, transferring each half to a large shallow
bowl or glass dish. Add the steak to one half, cover, and marinate for
2 to 3 hours in the refrigerator, turning the steaks occasionally.
Remove the steaks from the refrigerator and let them sit at room
temperature for 1 hour before grilling. To the other half of the
marinade, add the remaining 1/3 cup olive oil. Add the onions,
tomatoes, bell peppers, and zucchini, and gently toss to coat. Let
marinate for at least 1 hour, tossing occasionally. About 15 minutes
before grilling, add the mushrooms to the marinade.
FOR THE VEGETABLES:
Prepare the grill. About 40 minutes before you are ready to serve,
drain the marinated vegetables and reserve the marinade. Thread the
mushrooms (and tomatoes, if desired) on skewers. Grill the vegetables
until they become tender and begin to blacken, 15 to 20 minutes; brush
them with some of the marinade as they grill. Remove and slice the bell
pepper and zucchini into strips and cut the onions in half. Remove the
mushrooms and tomatoes from the skewers and slice the mushrooms and
tomatoes in half lengthwise. Set aside and keep warm.
FOR THE BEANS:
Heat the olive oil in a large pan and saute the onion, bell pepper, and
jalapenos over medium heat for about 4 minutes, until softened. Stir in
the beans, add the stock, and cook for 10 minutes or until the liquid
is somewhat reduced and thicker. Season with salt to taste, and add the
marjoram.
FOR SERVING:
About 15 minutes before serving, remove the meat from the marinade.
Grill the steaks for about 4 minutes on each side for medium-rare, 5
minutes for medium, or to the desired doneness, depending on how thick
the cut is and how hot the grill is. Remove the steaks from the grill
and slice across the grain. Just before serving, heat the flour
tortillas on the grill, about 30 seconds on each side, until warm but
not browned. (Alternatively, warm them in a dry skillet on the stove
top.)
Arrange the sliced steak and vegetables on a warm platter or in a
heated iron skillet. Arrange the tortillas in a covered basket or
wrapped in a cloth. Serve the salsa, beans, sour cream, and cheese in
festive bowls on the side. Guests should serve themselves by filling a
warm tortilla with a mix of steak and vegetables of their choosing,
topped with salsa, sour cream, and grated cheese.
WINE RECOMMENDATION:
A California Pinot Noir or Spanish Rioja.
HELPFUL TIPS:
If grilling is not an option, fajitas can be easily prepared on the
stovetop; simply marinate the steak and vegetables in the same way and
then sauté the steak and vegetables separately in a small amount of
peanut oil, or roast the vegetables in the oven. In this recipe we use
sirloin rather than the traditional skirt steak, which is a less tender
cut; leaner cuts are typically used for especially tender, tasty
fajitas. We suggest 1-1/2 pounds of steaks, but for heartier appetites,
or leftovers, you may wish to use 2 pounds.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 1151 Fat. Total: 31g Carbohydrates, Total: 276g
Cholesterol: 104mg Sodium: 1638mg Protein: 67g
Fiber: 24g % Cal. from Fat: 24% Fat, Saturated: 0g
Source: Beef for All Seasons
RANCHERO STEAKS WITH REFRIED BLACK BEANS
~Shared by Jim D., WA
Active Time: 45 Minutes
Total Time: 1 Hour 55 Minutes
Serves 4
Remove Image
This steak dish, prepared in the rustic Mexican style, features a
staple tomato sauce this typically made early in the morning in
restaurants and market food stands all across the country. It is then
used with all kinds of dishes, from corn to fish and beef, throughout
the day. Probably the best-known recipe that incorporates this sauce is
Huevos Rancheros, which provides another example of its versatility. Of
course, tomatoes are native to the New World, so although most people
think of Italy when they taste a rich tomato-based sauce, the original
versions were enjoyed hundreds of years earlier in Central and South
America. Refried beans are another favorite food found across Mexico;
in the north, they tend to be made with red pinto beans, while in the
south, refried black beans are more common. The secret to great refried
beans is that there be enough oil in the pan to keep them moist on the
bottom while they develop a thin, smooth crust on top.
INGREDIENTS
For the Steaks:
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
4 tablespoons (1/4 cup) light olive oil
4 boneless rib eye steaks, about 10 ounces each
For the Beans:
2 tablespoons vegetable oil
1 teaspoon minced garlic
2 tablespoons minced white onion
2 cups cooked black beans
1/4 teaspoon salt
1 tablespoon minced fresh cilantro
3 tablespoons crumbled goat cheese (optional)
For the Sauce:
1 pound plum tomatoes
2 serrano chiles or 1 jalapeno chile
1 tablespoon light olive oil
1 teaspoon minced garlic
1/2 cup finely diced white onion
2 poblano chiles or 3 green New Mexico or Anaheim chiles, roasted,
peeled, seeded, and finely diced
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
DIRECTIONS
FOR THE STEAKS:
Combine the salt, cumin, coriander, and oil in a shallow dish or bowl.
Massage the steaks with this mixture and let sit room temperature for 1
hour.
FOR THE BEANS:
Heat the oil in a heavy, deepsided skillet or nonstick pan and sauté
the garlic and onion over medium heat for about 5 minutes, until
tender. Mash or roughly puree the beans and mix with the salt and
cilantro in a mixing bowl before adding to the pan. Turn the heat to
medium-low and cook the beans for about 10 minutes, using a spatula to
prevent them from sticking to the bottom of the pan. The beans should
look dry and a little crusty on top. Keep warm and sprinkle the goat
cheese over just before serving if desired.
FOR THE SAUCE:
Place the tomatoes and serrano chiles under the broiler and sear,
turning often, about 5 minutes, until lightly blackened on all sides.
Remove, chop together, and set aside. Heat the oil in a heavy sauté pan
or skillet and sauté the garlic and onions over medium-low heat for
about 7 minutes, until soft but not brown. Add the blackened tomatoes
and serrano chiles, the roasted poblano chiles, and salt. Turn the heat
to low, cover the pan, and simmer for about 20 minutes, adding a little
water if necessary. Stir in the cilantro just before serving.
While the sauce is cooking, grill the steaks for about 5 minutes per
side for medium-rare or about 7 minutes per side for medium.
TO SERVE:
Place the steaks on warm serving plates and ladle the sauce over the
steaks. Spoon the beans to the side of the steaks and serve immediately.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 859 Fat. Total: 50g Carbohydrates, Total: 34g
Cholesterol: 168mg Sodium: 526mg Protein: 69g
Fiber: 11g % Cal. from Fat: 52% Fat
Source: Steaklover's Companion
MESQUITE-GRILLED RIB-EYE COWBOY STEAKS WITH
BLACK BEAN RELLENOS AND PICO DE GALLO SALSA
~Shared by Jim D., WA
Active Time: 40 Minutes
Total Time: 2 Hours 40 Minutes
Serves 4
This is hearty, stick-to-the-ribs cowboy fare and a must for meat
lovers. A version of this recipe has been on the menu at Coyote Café in
Santa Fe since the restaurant opened in 1987. In some markets you'll
find this cut of meat sold as a bone-in Delmonico steak, and for a more
elegant look you can trim off all the fat from the "eye."
Rellenos are stuffed green chiles that are deep-fried, and in the
Southwest you'll usually find them filled with cheese. In some parts of
Mexico, dry as well as fresh chiles are sometimes stuffed to make
rellenos using picadillo, a savory meat filling. Bur here we use
another southwestern classic: black beans accented with the smoky
flavor of chipotle chiles. Chipotles are smoked, dried jalapeno chiles
that are available either dehydrated or canned in adobo sauce, a
vinegar and tomato-based stew.
INGREDIENTS
For the Salsa:
8 Roma tomatoes (about 1 pound), diced
2 serrano chiles, minced (with seeds)
2 tablespoons finely diced red onion
2 tablespoons minced fresh cilantro
1/4 cup Mexican beer
Juice of 1 lime (about 1 tablespoon)
1 teaspoon salt
For the Rellenos:
2 cups cooked black beans
1 1/2 tablespoons canned chipotle chiles in adobo sauce
1/2 teaspoon cumin, toasted and ground
4 green New Mexico or Anaheim chiles, roasted and peeled, stems left
intact
4 eggs, beaten
1 tablespoon milk
1 cup all-purpose flour, for dusting
2 cups cornmeal
peanut oil
For the Steaks:
4 bone-in rib eye steaks, 16-18 ounces each, about 1 to 1 1/2 inches
thick, left at room temperature for 1 hour before cooking
4 sprigs fresh cilantro, for garnish
FOR THE SALSA:
Thoroughly combine all the ingredients for the salsa in a mixing bowl.
Let sit at room temperature for up to 2 hours until ready to serve.
(Keep refrigerated if making further ahead of time and bring to room
temperature before serving.)
FOR THE GRILL:
Or, alternatively, the steaks can be broiled.
FOR THE RELLENOS:
Place the beans, chipotle chiles, cumin, and salt in a food processor
and puree until smooth. Set aside. Leaving the stems intact, carefully
make a lengthwise slit in the roasted chiles and remove the seeds and
ribs. Spoon the pureed filling into the chiles, being careful not to
overstuff or rip the chiles.
Mix the eggs and milk together in a shallow bowl or soup plate to form
an egg wash. Place the flour and the cornmeal mixed with a pinch of
salt and cayenne on separate plates. Dredge the stuffed chiles in the
flour, shaking off any excess, then dip them into the egg wash, letting
the excess drip off. Finally, dredge the chiles in the cornmeal mixture
and coat well.
Heat the oil in a deep fryer or heavy-bottomed deep skillet to 350
degrees F. Carefully place the chiles in the hot oil and fry for about
45 seconds to 1 minute, until golden brown. Remove from the oil and
place on a platter lined with paper towels to drain. Keep warm in a low
oven.
FOR THE STEAKS:
Season with salt and freshly cracked black pepper. Grill the steaks for
about 6 minutes per side for medium-rare or about 8 minutes per side
for medium, depending on the heat of the grill and the thickness of the
steaks.
TO SERVE:
Place the steaks on warm serving plates and top with the Pico de Gallo
salsa. Place a black bean relleno next to each steak, garnish the plate
with a cilantro sprig, and serve immediately.
Source: Steaklover's Companion
GRILLED FISH TACOS WITH PICKLED ONIONS AND SALSA ROJA
~Shared by Ann S., Mims, FL
Pickled
Onions
Salsa
Roja
4 (6- to 8-ounce) halibut f illets
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
8 (6-inch) corn or flour tortillas
Prepare Pickled Onions up to 1 day ahead. Cover and refrigerate until
ready to serve. Prepare Salsa Roja, and set aside.
Lightly brush halibut fillets on both sides with oil. Season evenly
with salt and pepper to taste. Grill, covered with grill lid, over high
heat 8 to 10 minutes or until fish is barely opaque in the center,
turning once. Transfer to a medium bowl, and break into pieces with a
fork.
Heat tortillas on the grill 20 to 30 seconds per side. Arrange fish in
the center of each tortilla, and top with onions and salsa. Wrap
loosely, and serve warm.
Yield: Makes 4 servings
Source: Coastal Living, JULY 2008
MEXICAN CHICKEN CORN CHOWDER
~Shared by Ann S., Mims, FL
"I like to make this smooth, creamy soup when company comes to visit.
Its zippy flavor is full of Southwestern flair. My family enjoys
dipping slices of homemade bread in this chowder to soak up every
bite!" ~Susan Garoutte, Georgetown, Texas
SERVINGS 6-8
PREP 20 min.
COOK 10 min.
TOTAL 30 min.
INGREDIENTS
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
DIRECTIONS
In a Dutch oven, brown chicken, onion and garlic in butter until
chicken is no longer pink. Add the water, bouillon and cumin; bring to
a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and
stir over low heat until the cheese is melted; add tomato. Sprinkle
with cilantro if desired.
Yield: 6-8 servings (2 quarts).
Source: Taste of Home
CHICKEN CHORIZO LASAGNA
~Shared by Ann S., Mims, FL
The combination of roasted chicken and chorizo is so good, you have to
serve this lasagna at your next Mexican-themed meal. The avocado lime
cream adds a bit of coolness to offset the recipe's heat.
SERVINGS 12
METHOD Baked
PREP 40 min.
COOK 55 min.
TOTAL 95 min.
1 package (15 ounces) chorizo
1/4 cup chopped seeded jalapeno peppers
1 rotisserie chicken (2-1/2 pounds), shredded
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cans (10 ounces each) enchilada sauce
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Monterey Jack cheese
1/2 cup minced fresh cilantro
AVOCADO CREAM SAUCE:
2 medium ripe avocados, peeled, pitted and halved
1/4 cup sour cream
2 tablespoons lime juice
1/4 teaspoon salt
Crumble chorizo into a large skillet; add jalapenos. Cook over medium
heat for 6-8 minutes or until meat is fully cooked; drain. Stir in
chicken. In a bowl, combine eggs and ricotta.
Spread 1 cup enchilada sauce in a greased 13-in. x 9-in. baking dish.
Top with four noodles, a third of the ricotta mixture, half of the meat
mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers.
Top with remaining noodles, ricotta mixture, enchilada sauce and
Monterey Jack.
Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes
longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes
before serving.
Meanwhile, place sauce ingredients in a food processor; cover and
process until smooth. Serve with lasagna.
Yield: 12 servings.
Source: Taste of Home
CARNITAS
~Shared by Johnny, LA
This is only one of dozens of versions of preparing Carnitas,
translated "little pieces". They are great as an appetizer or as a
tortilla filling for part of a large Mexican meal. Serve them with warm
flour tortillas and Chile de Arbol Salsa.
Heat Scale = Mild (If more heat is desired, add 1/4 to 1/2 teaspoon
Cayenne Pepper to the seasonings.)
Serves: 4
1 tablespoon New Mexico Red Chile Powder
1/4 teaspoon freshly ground Black Pepper
1 teaspoon ground Cumin
1 teaspoon kosher salt
Pinch dried Mexican oregano
3 cloves Garlic -- finely minced
2 teaspoons finely chopped fresh Cilantro
2 tablespoons olive oil
Juice of 1 lemon
1 pound boneless pork butt (shoulder) -- cut in 1/2" pieces
Combine chile powder, pepper, cumin, salt, oregano, garlic and cilantro
in a non-reactive bowl. Stir in oil and lemon juice. Add pork and toss
to coat well. Cover and let sit at room temperature at least 1 hour.
Preheat oven to 300 degrees; line a shallow baking pan with oil and
spray foil with cooking spray. Place pork pieces on the pan in a single
layer. Bake about 1-1/2 hours or until the meat is crisp and browned.
Source: Chile Pepper Magazine and Carol Stevens, Shaboom's Kitchen, All
Rights Reserved
SHREDDED PORK QUESADILLA WITH ANCHO MANGO SAUCE
~Shared by Johnny, LA
Chef Susan Spicer of Bayona demonstrates her shredded pork quesadilla
with ancho mango sauce. The recipe makes 18 servings and is perfect for
parade or Mardi Gras and Super Bowl parties.
Top local chefs demonstrate recipes and cooking techniques in "Cooking,
New Orleans Style," a video feature on NOLA.com and in The
Times-Picayune Living section every Thursday. See the videos at
www.nola.com/entertainment/dining.
Makes 18 quesadillas
3 pounds pork shoulder
3 tablespoons minced garlic
2 jalapenos, seeds removed, minced
3 tablespoons fresh thyme or 2 tablespoons dried
Salt and black pepper
Preheat oven to 325 degrees. Season pork shoulder with garlic,
jalapeno, thyme, salt and pepper. Roast for about 3 hours, or until
pork falls apart. Let cool and shred.
Quesadilla
3 cups pepper jack cheese
3 ripe Haas avocadoes, sliced or diced
2 cups sliced or diced red onion
36 (6- or 8-inch) flour tortillas
1 ½ to 2 cups shredded pork
Oive oil or butter
1 cup chopped cilantro, optional
Divide ingredients evenly to assemble 18 quesadillas by placing cheese,
avocado, pork and red onion on one tortilla. Top with another tortilla.
Heat oil or butter in a saute pan. Add quesadilla and brown on both
sides. If desired, place in a low oven to melt cheese and keep warm.
To serve, cut quesadillas into serving pieces and drizzle sauce around
them. Garnish with cilantro, if desired.
Ancho Mango Sauce
3 ancho chiles, soaked in water until flexible, seeds removed
2 mangoes, peeled and diced
Juice of 2 limes
2 tablespoons honey
½ bunch cilantro (optional)
Pinch of salt
Place all ingredients in a blender and puree. If mixture is too thick
to blend, add a little water, if necessary.
Source: NOLA.com
MEXICAN SHRIMP AND MIRLITONS SOUP
~Shared by Johnny, LA
Backyard Mirlitons grower Ann Butcher said she first ate this wonderful
soup in Chicago in the home of a Mexican family. It's even better the
next day, after the Mirlitons soak up all the flavors, she said.
2 pounds fresh raw medium shrimp
6 thickly sliced carrots
1 large onion, roughly chopped
3 Mirlitons, peeled, quartered
1 to 2 canned chipotle peppers in adobo sauce
Salt to taste
Lime quarters, for garnish
Chopped cilantro, for garnish
Rinse and peel shrimp. Combine shrimp shells and 2 quarts water in a
large stock pot. Over medium heat, simmer for 10 to 20 minutes to make
shrimp stock. (Or, skip this step and use 2 quarts prepared chicken or
vegetable stock.)
In a large pot, combine the shrimp stock, carrots, onion, Mirlitons and
chipotles. After the carrots and Mirlitons soften (15 to 20 minutes),
add shrimp. Bring back to a simmer and cook for 5 more minutes, just
until shrimp are done. Season to taste with salt.
Serve in bowls and garnish with squeezes of lime juice and cilantro.
ORIGINAL TACO SALAD
~Shared by Johnny, LA
Back in the old days before there were chain restaurants on every
corner, someone created what came to be known as Taco Salad. Amazingly,
they did this without the benefit of packaged taco seasoning, Doritos
and bowl-shaped taco shells. It was a smash success and, I think, is
still the best.
1 pound very lean ground beef
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 small clove garlic, put through a garlic press
1/2 teaspoon dried oregano (Mexican oregano if you can get it)
15-ounce can Ranch Style beans or "chili beans", drained
3 large ripe tomatoes, chopped
1/2 cup chopped sweet onion or green onion (both white and green part)
1 cup grated sharp cheddar cheese
1 large head iceberg lettuce or 1-1/2 medium heads
1-1/2 cups slightly crushed Fritos
2 ripe Haas avocados, peeled and roughly chopped
3 tablespoons fresh lemon juice
2/3 cup mayonnaise
Brown the ground beef with the chili powder, cumin, garlic and oregano.
Drain very well. Set aside and keep at room temperature.
In a large bowl, combine and toss the beans, tomatoes, onion, cheese,
lettuce, Fritos and avocados. Add the browned meat mixture and toss to
combine.
Mix the lemon juice with the mayonnaise and stir until smooth. Pour
mixture over salad and toss again. Serve at once.
Makes about 8 generous servings.
MAGNOLIA CAFE CHICKEN TORTILLA SOUP
~Shared by Johnny, LA
The smoky heat provided by the Chipotle Sauce sets this tortilla soup
apart from the ordinary.
2 tablespoons olive oil
1 cup diced red onion
3/4 cup diced celery
1/2 cup diced green bell pepper
1-1/2 tablespoons minced garlic
2 tablespoons Chipotle Sauce (see below), or to taste
8 cups chicken stock
3 cups diced, cooked chicken
2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers
and onions)
1/4 cup fresh lime juice
1/4 cup minced fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste
Heat the oil in a large soup pot. Sauté the onion, celery, bell pepper
and garlic until the onion is clear. Add all remaining ingredients and
simmer for about 30 minutes.
Garnish with tortilla chips and grated Monterrey Jack cheese.
Makes 8 servings.
MAGNOLIA CAFE CHIPOTLE SAUCE
~Shared by Johnny, LA
Our Magnolia Cafe connection tells us that this sauce can be used as a
"very hot" dip, but that it is probably better used as an enchilada
sauce. Chipotle Sauce is also the secret ingredient in the Magnolia's
excellent Chicken Tortilla Soup.
1 small can (7-ounce) chipotle peppers in adobo sauce
2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers
and onions)
2 tablespoons olive oil
1/2 cup minced fresh cilantro
Combine all ingredients and purée in a blender or food processor.
FRIJOLES (BEANS)
~Shared by Johnny, LA
This is the traditional northern Mexican recipe, taught to me years ago
by an old friend, Jose Maria Arballo of San Jose de Guaymas, Sonora,
Mexico. Ojala que Los Dios guardan a su alma.
To a large sauce pan - about the size of a pressure cooker add:
1 1/2 - 2 cups pinto beans, (Mexican: "Frijoles pintos")
10-12 cups water
ham hock, or some bacon or bacon grease, or a chunk of fat meat
3 bay leaves
several hot dry red chiles like tepine, pico de gallo, pequin or Tabasco
Wash beans well after picking out rocks ect. Soak all of above
overnight, then bring slowly to a simmer. (A faster way is to bring all
of above slowly to a simmer, turn off heat and let sit for an hour,
then bring slowly back to simmer.)
Add:
Half a dozen cloves of garlic
1 Tbl. dry leaf oregano
1 tsp. whole cumin seed, crushed a bit
good grind black pepper
1-4 Tbl. pure ground red chile powder
1 tsp. vinegar
Add to taste: More little dry chiles
Simmer very slowly for several hours until beans are very tender. Add
water as needed to maintain level and stir gently occasionally so they
don't stick. When beans are quite tender, remove from heat and stir in:
1/2 tsp. baking soda
1/2 tsp. sugar
bit of salt
Note: Don't add salt until beans are done, it will make them tough. For
frijoles refritos, fry up some beans and their juice in a bit of
grease, mashing the beans and stirring them around until they are quite
dry. Don't scorch.
GAZPACHO DIP
~Shared by Marilyn, Canton, OH
This zesty dip tastes extra yummy with lime-flavored tortilla chips!
3 tomatoes, diced
3 avocados, pitted and diced
4 green onions, thinly sliced
4-oz. can diced green chiles
3 Tbsp. olive oil
1 1/2 Tbsp. cider vinegar
1 tsp. garlic salt
1 tsp. salt
1/4 tsp. pepper
tortilla chips
Combine tomatoes, avocados, onions and chiles in a large bowl; set
aside.
Combine all remaining ingredients except tortilla chips; drizzle over
tomato mixture and toss gently.
Cover and chill. Serve with tortilla chips.
Makes about 6 cups.
PUGET SOUND CHIILIES RELLENOS
~Shared by Shirley, Bellingham, WA
1 lb. ground Beef
1 lb. spicy sausage
1 large chopped onion
2 cans of mild whole chilies, drain (chopped works)
1 can Pet evaporated milk
4 eggs
salt and pepper to taste. ( I never use)
1 tsp. cumin
1/2 tsp oregano
2 T. chili powder or as hot as you like
2 c. mexican cheese
Brown meat and onion, drain and put into 9x13x2 pan. Open and drain
chilies and layer over meat. I lay them flat. Beat
eggs, milk, salt and pepper with the spices in a small bowl.
Poue over meat and chilies. Cover with the cheese and bake
350°F. for about 30-35 min or golden brown.
Recipe source: Sandra Overton
CHEESE CRISPS
~Shared by Lisa H., Belmont, NC
I had never heard of these until I met my husband back in the late
90's. (He's from Phoenix AZ) It's a simple and quick meal
anytime.........I keep tortillas in my fridge always.
12' soft flour tortillas
Shredded cheese (your favorites) I use sharp cheddar and pepper jack
green chilles (small can)
Jar of favorite picante sauce
Heat tortilla in a non stick pan (spray pan with Pam spray, if needed)
to a medium heat. When tortilla is just beginning to get warm add the
rest of the ingredients to your desired amount. Once the cheese begins
to melt you can fold the tortilla over and cook till both sides are
nice and crispy. Add sour cream if desired on top :) These are good
also prepared dessert style.
Use chocolate chips, coconut, small candy bar pieces..The sky is the
limit :)
MARGARITA PIE
~Shared by Larry J., Spring Hill, TN
Did someone say Tequila? Similar to keylime pie but with the Tequila.
1/2 (12 ounce) can frozen limeade concentrate, thawed
1 (14 ounce) can sweetened condensed milk
2 tablespoons tequila
1 tablespoon triple sec
1/2 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared shortbread pie crust
Directions:
Whisk together the limeade concentrate, milk, tequila, and triple sec
in a bowl. Fold in the whipped topping, and pour into the prepared pie
crust. Freeze until firm, at least 2 hours.
MEXICAN CORNBREAD
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 – 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese
TO PREPARE:
Mix everything together except cheese. Pour half batter in
pan. Sprinkle half cheese and pour rest of batter, then the
rest of the cheese. Bake at 450 degrees for 30 minutes.
TEX-MEX DIP
~Shared by Larry J., Spring Hill, TN
A fiery taste from south of the border.
INGREDIENTS:
2 cans (10-1/2 ounces each) jalapeño bean dip
3 medium avocados, ripe
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package (1-1/4 ounces) taco seasoning mix
1 bunch green onions with tops, chopped
3 medium tomatoes, peeled and chopped
2 cans (3-1/2 ounces each) pitted ripe olives, chopped
8 ounces Cheddar cheese, shredded
TO PREPARE:
1. Spread bean dip in large shallow serving dish.
2. Mash avocadoes with lemon juice, salt, and
pepper. Spread over bean dip.
3. Mix sour cream, mayonnaise, and taco seasoning.
Spread over avocado layer.
4. Sprinkle with onions, tomatoes, and olives.
5. Cover with shredded cheese and refrigerate.
6. Serve chilled with round tortilla chips.
SERVES: 12 - 16
Source: "To Market, To Market...A Collection of Kentucky Recipes"
DEBRA JO'S FAVORITE CHEESE ENCHILADAS
~Shared by Jim H., Calgary, Alberta, Canada
"My wife really likes these. Several times a year she volunteers me to
make them for potlucks and such at her place of employment. Sometimes,
as I lay awake at night, I think these enchiladas may be what finally
convinced her to marry me. (WARNING: If you don't like cheese,or if
you're afraid of a little thing like a clogged artery, these are not
for you)." ~by Mark H.
50 min
30 min prep
SERVES 10
Sauce
1 lb hamburger
1 (32 ounce) package Velveeta cheese
2 cans Rotel tomatoes (or similar brand)
Enchiladas
vegetable shortening
20 corn tortillas
6-8 cups shredded mild cheddar cheese or shredded longhorn cheese
1 medium onion, chopped
Brown the hamburger Cut velveeta into half-inch cubes and place in
saucepan with 2 cans of Rotel tomatoes.
Cook over medium heat, stirring occasionally until thorughly melted and
blended.
Stir the browned hamburger into the cheese sauce, then set sauce aside
(NOTE: you may have to swat a few hands as they try to use your sauce
for a dip).
Completely, but lightly cover both sides of one tortilla with
shortening (Don't be afraid to use your hands), then place the tortilla
on a microwave-safe plate.
Completely but lightly cover one side of the next tortilla and place it
atop the first tortilla, shortening side up.
Repeat Step 2 until all tortillas are stacked, then microwave the
entire stack on high for 5 minutes and allow to cool.
Combine shredded cheese and chopped onion in a bowl and gently mix
together using your hands.
Lightly cover the bottom of a baking dish (mine is 13x9, I think) with
some of the cheese sauce (This will prevent the tortillas from becoming
stiff and chewy as they cook).
Place a generous portion of the cheese/onion mixture onto a tortilla,
then roll the tortilla like a cigar (not too tight though).
Place into the baking dish, seam side down to prevent the enchilada
from unrolling.
Repeat until all tortillas have been stuffed, rolled, and placed into
the baking dish.
Cover the enchiladas with the cheese sauce and any leftover
cheese/onion stuffing.
Bake at 350 for 20-30 minutes, depending on your oven.
Allow to cool for 5 minutes before serving.
Source: Recipezaar
MY FAMOUS ENCHILADAS
~Shared by Jim H., Calgary, Alberta, Canada
"My mom used to make a very simplified version of this recipe. I've
just changed it over the years to what it is now...It's always a work
in progress." ~by RangyWulf
35 min
20 min prep
SERVES 10, 10 enchiladas
1 lb lean ground beef
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 medium onion, diced
2 garlic cloves, minced
1 (16 ounce) can refried beans
2 (9 ounce) cans red enchilada sauce
2 cups sharp cheddar cheese, shredded
1 (6 7/8 ounce) package Spanish rice, cooked
100 inches flour tortillas
salt and pepper
1/2 tablespoon crushed red pepper flakes
Heat Oven to 400 degrees f.
While oven is warming up, brown beef with the minced garlic and then
drain. Add refried beans to beef and mix well. Add the red and green
peppers, onions and 1 can of enchilada sauce and mix well. Season to
taste with Salt, pepper and crushed red peppers.
Take tortilla and place whatever amount of rice you want in center.
Place a heaping spoonful of beef mixture ontop of rice. Sprinkle with
cheese, wrap and place in either a baking dish or a deep tray. Continue
until all ingrediants are used up or you run out of tortillas. If you
run out of tortillas before mixture is gone, poor remaining mixture
over the top of the enchiladas.
Pour remaining can of enchilada sauce over the enchiladas and bake in
oven for 10 minutes. Add cheese ontop of the enchiladas and bake
another 5 minutes until edges are brown and cheese is melted. Let cool
before serving.
I usually serve these with shredded lettuce and sour cream.
Source:
Recipezaar
BAKED BAJA BEEF CHIMICHANGAS
~Shared by Jim H., Calgary, Alberta, Canada
This is an authentic 40 year-old recipe, and the filling will not taste
the same as fast food style chimichangas. The only thing Americanized
here is that the chimichangas are baked instead of fried. Caution: If
you use leanest ground beef, the filling will seem dry. Serve lots of
lettuce, tomatoes and other garnishes listed below with each
chimichanga - they are important to this dish's all around flavors and
textures." ~by Northwest Lynnie
33 min
25 min prep
SERVES 5 -6
10-12 flour tortillas
6 tablespoons melted butter
2 lbs lean ground beef
1/4 cup distilled white vinegar
1 (4 ounce) can diced green chilies
2 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1/2 teaspoon salt (more or less to taste)
Garnishes
shredded lettuce
chopped tomato
grated cheese
sour cream
salsa
Wrap tortillas in foil and warm in a 300* oven while making the filling.
Brown ground beef and drain.
Mix in vinegar and seasonings to the drained meat, but do not cook the
mixture further.
Remove tortillas from oven and increase oven temperature to 500*.
Brush each side of tortilla with melted butter.
Spoon about 1/4 cup ground beef filling onto center of each buttered
tortilla.
Fold in sides, then roll up tortilla from the bottom.
Place seam-side down on a foil-lined and rimmed baking sheet.
Bake at 500* for 8-10 minutes, until golden brown.
Serve on a large bed of shredded lettuce and chopped tomatoes.
Top with sour cream, shredded cheese, and salsa.
Source:
Recipezaar
BEEF CHIMICHANGAS
~Shared by Jim H., Calgary, Alberta, Canada
I ate a dish similar to this in a resteraunt. I could never find a
recipe, so I made up my own. This recipe is almost exact to the one I
had in the restaurant. You can spice it up with peppers, guacomole, or
anything else. Any meltable cheese can be used for the sauce. Let me
know what you think." ~by pickypeanut davis
1¼ hours
20 min prep
SERVES 4 -6
1-2 lb of slow cooked beef, shredded (roast or steak)
1 (14 ounce) can Mexican-style diced tomatoes
4-6 large flour tortillas
1/3 cup oil
1/4 cup margarine
1 tablespoon minced onion
1/4 cup flour
2 cups milk
1/4 lb Velveeta cheese, cubed
1 teaspoon salt
1 dash pepper
1/4 teaspoon dry mustard
lettuce, shredded
sour cream
cook meat till tender, then shred.
Place meat in a sauce pan and mix in tomatoes.
Cover and place on low heat.
Cheese sauce: melt margarine in a sauce pan, add onions and saute till
transparent.
Stir in flour and allow to thicken.
Slowly add milk.
Stir in cheese cubes,salt, pepper, and dry mustard.
Cook over medium heat, constantly stirring until thickened. Pour in
sauce bowl and set aside.
In a large pan heat oil over med. Heat till hot. Wrap some shredded
meat mixture in flour tortilla and close securing it with toothpicks.
Fry in oil on both sides till golden brown.
Place on a plate, top with cheese sauce, shredded lettuce, and a dollop
of sour cream. Repeat till everyone is served.
Source:
Recipezaar
SPICY SPANISH CHIPOTLE BURGER WITH CILANTRO PESTO AND MANCHEGO
CHEESE
~Shared by Barb, Chula Vista, CA
2 lbs. Ground beef (80 percent lean)
1 cup roasted corn (see note)
5 tbsp. Roasted garlic (see note)
5 chipotle peppers in adobo, minced
2 tbsp. Adobo paste
11/2 tsp. Kosher salt
1/2 lb 12-month raw milk manchego cheese, sliced
1 red onion, thinly sliced
1 tomato, thinly sliced
6 onion hamburger buns, toasted
Cilantro pesto (recipe follows)
Chipotle ketchup (see note)
Mix first 6 ingredients together in large bowl. Divide meat mixture
into 6 patties. Grill over medium-high heat, flipping after 5 minutes.
Cook 3 more minutes. Add sliced cheese to top of burger, cover and cook
an additional 2 minutes. Check for desired level of doneness. Remove
from heat.
Place 2 tablespoons of cilantro pesto on bottom bun. Add burger, red
onion and tomato. Top with chipotle ketchup.
Makes 6 servings.
For the roasted corn: Wrap two ears of fresh sweet corn in foil. Grill
over medium heat for 15 minutes, turning once. Remove from heat and let
cool. Husk corn. Cut kernels from cob.
For the roasted garlic: Preheat oven to 400 degrees. Trim a
quarter-inch off top of 2 medium heads of garlic, exposing cloves.
Place each head on sheet of foil and drizzle with 1 tbsp. Olive oil.
Roast in oven for 45 minutes, or until exposed garlic is soft and
golden. Squeeze roasted garlic out of skin and mash cloves with a fork.
For the chipotle ketchup: Mix 1/4 cup ketchup and 1 tbsp. Adobo paste
in small bowl until combined.
Cilantro Pesto:
1 cup cilantro leaves and thin stems, packed
3 green onions, white and green parts roughly chopped
1/2 cup Spanish Marcona almonds
1/4 tsp. Kosher salt
1/2 cup extra virgin olive oil
Pulse cilantro and green onions in food processor until just combined.
Add almonds and salt and pulse until finely chopped. In a steady
stream, add olive oil and pulse until smooth.
MEXICAN CASSEROLE CORNBREAD
~Shared by Stoney, Evansville IN
This comes from my personal cookbook and won second place in the
Beckley, WV cook off.
1 ½ lbs ground beef
1 cup chopped onion
3 6-oz packages cornbread mix
1 large can cream-style corn
8-10 oz shredded cheddar cheese
1 16-oz bottle picante sauce
can substitute:
1 lb cube steak (cut into cubes)
or
12 oz soy ground meat substitute
for the ground beef
Optional, for garnish:
cilantro sprigs
sour cream
grape tomatoes, halved
1. Brown beef and onion together and drain. (If using soy meat
substitute: microwave onion on high 3-5 minutes until transparent; add
meat substitute and microwave on high for 2 minutes or until heated
through.)
2. Prepare cornbread mix according to package directions. Add corn to
the cornbread mixture.
3. Preheat oven to 400 °F.
4. Spray a 9 x 13 inch pan with cooking spray.
5. Pour half of cornbread mixture on bottom, top with ground beef and
onion, pour picante sauce evenly over top and sprinkle with shredded
cheese. Pour remaining cornbread mixture on top. Lower temperature to
375 °F and bake until golden brown, approximately one hour.
6. If desired, garnish with sour cream and halves of grape tomatoes.
Place a sprig of cilantro on the plate.
PICANTE COMPUESTE
~Shared by Patricia, Charlevoix, MI
3 cups refried beans
1 avocado, chopped coarse and mashed into lumps
8 ounces sour cream
Shredded iceburg lettuce
2 finely chopped tomatoes
Picante Sauce
Tortilla chips
Dig deep in the cupboard and pull out an attractive glass bowl. Layer
ingredients, beans on the bottom, then mashed avocado, then sour cream,
lettuce, tomatoes, topped with picante sauce. Serve with tortilla
chips. As you "dig in" you will get some of all the layers.
TEXAS CHEESE ENCHILADAS
~Shared by Patricia, Charlevoix, MI
12 corn tortillas
2 tablespoons cooking oil
2 large yellow onions, chopped
4 cups grated Longhorn cheese - never Monterrey Jack
1 recipe of chili gravy
Allow 3 enchiladas per person. Use a 13x8" Pyrex pan to cook them.
Grease pan. Preheat oven to 400 degs.
Chop onions and grate cheese. Make chile gravy.
Heat oil in skillet. Using kitchen tongs, dip each tortilla in hot oil
until well softened - about 15 seconds. Hold tortilla up and allow oil
to drip back into skillet. Using kitchen tongs dip tortillas
in hot chili gravy. Place a tortilla in pan, put a good sized
pinch of onions and cheese in the middle and roll up, placing flap side
down. Continue filling and rolling tortillas until the pan is full.
Pour more chili gravy on top of the enchiladas, sprinkle the top
generously with more grated cheese and pop into preheated oven. Cook
only until the cheese begins to bubble. About 10 minutes. Serve
immediately.
Chili Gravy
2 tablespoons shortening
2 tablespoons flour
2 tablespoons chili powder
3 cups warm water
Salt to taste
Melt shortening in skillet. Stir in flour and make a light roux. Add
ground chili, water and salt. Cook until thick.
ALMOND FLAN
~Shared by Patricia, Charlevoix, MI
1/2 cup sugar
1 2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extra
1 cup slivered almonds, coarsely ground
Sprinkle sugar evenly in a 9" cake pan and place over mediuim heat.
Using oven mitts, carmalize the sugar by shaking the pan occasionally
until sugar is melted and has turned light golden brown. Allow to cool
- mixture may crack slightly
Blend remaining ingredients at high speed for 15 seconds. Pour over
carmalized sugar. Cover pan with foil and place in a larger shallow pan
containing about an inch of hot water. Bake at 350 degs for 55 minutes
or until a knife inserted near center comes out clean.
Remove pan from water and uncover. Let cool on a wire rack for at least
30 minutes. Loosen the edges with a spatula and place a serving plate
unside down on top of the cake pan. Quickly invert the flan onto it.
PICADILLO
~Shared by Patricia, Charlevoix, MI
Note: Don't let the long list of ingredients push you away. This is not
a difficult recipe to make and the tempting small and succulent taste
makes the effort well worth while.
2 pounds ground beef
1 cup chopped onion
2 teaspoons minced garlic
2/3 chopped green bell pepper
1 can (16 ounce) tomatoes, undrained and coarsely chopped
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 cup Worcestershire sauce
2 cans beef broth
2 cans (6 ounce each) tomato paste
1 jar (4 ounce) chopped pimentos
1 can (6 ounces) chopped black olives
1 cup slivered almonds
1 can (4 ounces chopped green chilies
1 cup dark raisins
8 cups peeled cubed potatoes - optional
1 can (8 ounces) mushrooms - optional
Brown beef. Skim off fat. Add onion, garlic, green pepper, tomatoes,
slat, pepper, cayenne, cumin, oregano and Worcestershire sauce. Cook
over moderate heat until vegetables are soft. Add remaining ingredients
and simmer for 1 hour. Serve in chafing dish with tortilla chips or
serve over rice.
BEEF AND SAUSAGE ENCHILADAS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 pound lean ground beef
1/2 pound Chorizo sausage
1 large onion, chopped
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups enchilada sauce
1 cup tomato sauce
1/4 cup oil
1 small can sliced black olives
8 ounces sharp cheddar cheese, shredded
8 ounces Monterey Jack cheese
12 corn tortillas
Oven Temp: 350°
Recipe Cooking Time: 30 minutes
Pan Type: 9" x 13" baking dish
Preheat your oven.
In a skillet cook the lean ground beef and sausage. Cook the onions and
garlic with the beef and sausage. Cook together until the beef and
sausage meat is no longer pink.
Drain beef and sausage well. Add salt, pepper, enchilada sauce and
tomato sauce. Cook stirring beef, sausage and all. Cook for 5 to 20
minutes depending on temperature.
Heat the oil in a skillet. Dip corn tortillas in oil one at time to
soften. Lay on paper towels to drain. Lay tortillas one at a time on
plate.
Place about 2 tablespoons beef and sausage meat mixture in the middle
of each tortilla. Top with 1 tablespoon of cheese on each. Roll
tortilla and lay seam side down in baking pan. Continue until all
tortillas are filled and rolled. Spoon the remaining beef and sausage
mixture over the top of all. Open black olives, drain and scatter over
top of enchiladas. Top enchilada with remaining shredded cheeses.
Bake beef and sausage enchiladas for allotted time. Serve enchiladas
along with sour cream and your favorite salad.
Serves: about 12
HAM AND EGG ENCHILADAS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 pound ham, diced
2 1/2 cups cheddar cheese, shredded
1/2 cup green pepper, chopped
1/2 cup onion, chopped
8 – 7” flour tortillas
5 large eggs
2 cups milk
4 teaspoons flour
1 clove garlic, minced
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
salsa, optional
Oven Temp: 350°
Recipe Cooking Time: 55 minutes
Pan Type: 9 x 13" baking pan
Preheat your oven.
In a medium bowl mix the ham, cheese, chopped onions and peppers. Place
one third cup of the ham and egg mixture onto the middle of a
enchiladas tortilla. Roll up enchiladas and place them seam side down
into pan.
In a large bowl beat the eggs until fluffy. Add the milk, flour, minced
garlic, pepper and cayenne pepper. Beat until well blended and pour
over top of rolled enchiladas.
Cover and place in a hot oven. Bake egg enchiladas for 45 minutes.
Uncover and bake enchiladas for an additional 10 minutes.
Serve ham and egg enchiladas with salsa if desired.
Serves: 8
CREAMY REFRIED BEANS SOUP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 – 16 ounce cans refried beans
2 cups chunky salsa
2 cups chicken broth
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon lime juice
4 ounces cheddar cheese
Stove Temp: medium
Recipe Cooking Time: 15 minutes
Pan Type: skillet
Directions
Heat the oil in a skillet. Add the chopped onion and garlic. Cook until
tender. Add refried beans, chunky salsa, chicken broth, cumin, cayenne
pepper and lime juice. Bring refried bean soup mixture to a boil.
Reduce heat and simmer creamy soup for allotted time. Ladle refried
bean soup into bowls and top with shredded cheese. Serve this creamy
refried bean soup along with your favorite crackers.
Serves: 6 - 8
MEXICAN DINNER SALAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serve this Mexican Dinner Salad recipe along with your favorite salsa
and sour cream.
1 large head romaine lettuce, rinsed and dried
1 large avocado, peeled pitted and sliced
1/2 – 1 cup fresh cilantro leaves, chopped
1 small can black olives
1 bunch green onions, sliced
1 large tomato, chopped
1 can black beans drained
1 cup shredded cheddar cheese
1 cup corn chips
Directions
Cut lettuce into bite size pieces and put in salad bowl. Add the
chopped cilantro leaves and toss. Add black beans and scatter the top
with black olives, tomato and onions. Lay avocado around outside of
salad. Sprinkle top with cheese and spread corn chip around dinner
salad top.
Serves About: 6
TACO SALAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Taco salad recipe can be made as healthy as you like.
1 large head of iceberg lettuce
1 pound ground chuck
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/4 cup taco sauce
1 bunch green onions, sliced
1 – 16 ounce can kidney beans, drained
1 – 6 ounce can black olives, sliced
2 large avocados, peeled and chopped
2 large tomatoes, chopped
1 – 8 ounce package mexican cheese, shredded
2 cups mayonnaise
1/2 cup taco sauce
tortilla chips
Stove Temp: medium
Recipe Cooking Time: 15 to 20 minutes
Pan Type: skillet
Directions
Wash lettuce and drain well.
In a large skillet combine the meat, salt, pepper and garlic. Cook over
until taco meat is no longer pink in the middle. Drain well and stir in
taco sauce.
Cut or tear up lettuce into a large salad bowl. Top lettuce with sliced
green onions, drained kidney beans, sliced black olives, diced avocados
and chopped onions.
Put meat and cheese on right before ready to serve.
In a medium size salad bowl combine the mayonnaise and taco sauce. Whip
with wire whip until smooth. Refrigerate dressing until ready to serve.
Serve taco salad along with tortilla chips and your favorite beverage.
Serves: 8 – 10
TOMATILLO GUACAMOLE
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Tomatillos are a colorful addition to everyone's favorite
Mexican-inspired dip.
Prep Time: 15m
Ready in: 1h
Yield: 12 servings
Ingredients
3 avocados - peeled, pitted, and mashed
3 tomatillos, husked and chopped
1 red onion, finely chopped
3 roma (plum) tomatoes, seeded and chopped
1 tablespoon lime juice
1 teaspoon red pepper flakes
3 drops hot pepper sauce
salt and pepper to taste
Directions
In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes,
and lime juice. Season with red pepper flakes, hot pepper sauce, and
salt and pepper. Cover, and refrigerate at least 45 minutes before
serving.
Nutrition Information Per Serving
Servings Per Recipe: 12
Calories: 92 cal Total Fat: 7.9
g Cholesterol: 0 mg Sodium: 13
mg Carbohydrates: 6 g
Fiber: 3.1 g Protein: 1.4 g
TORTILLA SOUP
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Ingredients:
1 small onion, chopped
2 garlic cloves, smashed
4 oz canned chopped green chiles
2 T oil
8 oz tomatoes, stewed
2 c chicken broth
1 c beef bouillon
1 ts cumin
1 ts chili powder
1 ts salt
1/4 ts pepper
2 ts Worcestershire sauce
1 c Monterrey Jack; shredded
4 corn tortillas oil
Directions:
Using a medium saucepan, saut# onion, garlic, and green chiles in oil
until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in
spices and simmer for 1 hour.
Cut tortillas into quarters, then into 1/2 inch strips. Fry strips in
hot oil until crisp and drain.
Add fried tortilla strips to soup and simmer 10 minutes. Ladle into
bowls and top with shredded cheese.
Variation: if you are using ovenproof bowls for soup, place bowls under
broiler for 4-5 minutes to metl cheese.
Source: Jaunita's
Mexican Recipes
TRES LECHES CAKE
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by Jean, Syracuse, NY
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Ingredients:
1 cup sugar
5 eggs, separated
1/3 cup milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
Butter for greasing baking dish
1 3/4 cups (12-ounce can) evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum
1 cup sugar
1/2 teaspoon cream of tartar
3 egg whites
Directions:
Beat 3/4 cup sugar and the egg yolks until light and fluffy. Stir in
the milk, vanilla extract, flour and baking powder.
Beat the egg whites to soft peaks, adding the cream of tartar after 20
seconds. Gradually add the remaining 1/4 cup sugar and continue beating
until the whites are glossy and firm. Gently fold the whites into the
yolk mixture. Spoon this batter into a 9-by-13-inch greased baking
dish.
Bake the cake for 40 to 50 minutes at 350 degrees or until it feels
firm and an inserted toothpick comes out clean. Let the cake cool
completely and unmold onto a large, deep platter. Let cool for 2 hours.
Pierce the cake all over with a fork.
Combine the evaporated milk, sweetened condensed milk, cream and
flavorings and whisk until mixed. Pour the syrup over the cake,
spooning the overflow back on top until all is absorbed.
Place all but 2 tablespoons sugar in a heavy saucepan with 1/4 teaspoon
cream of tartar and 1/2 cup water. Cook over high heat, covered, for 2
minutes. Uncover the pan and cook the sugar to the soft ball stage, 239
degrees on a candy thermometer.
Meanwhile, beat the egg whites to soft peaks with the remaining 1/4
teaspoon cream of tartar. Add the remaining 2 tablespoons sugar and
continue beating to stiff peaks. Pour the boiling sugar syrup in a thin
stream into the whites and continue beating until the mixture is cool.
Thickly spread the top and sides of the cake with meringue, using a wet
spatula. Refrigerate the cake for at least 2 hours before serving.
MOLE
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by Jean, Syracuse, NY
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Ingredients:
10-12 lb. turkey
2 chilies anchos
3 large tomatoes, peeled and chopped
1/2 lb. blanched almonds
3 oz. seedless raisins
1 banana
3 squares chocolate
1/3 cup cracker crumbs
20 cloves
2 two-inch sticks cinnamon
1 cup fat
2 Tbs. salt
1 tsp. sugar
1/4 cup toasted sesame seeds grated cheese
Directions:
Clean turkey, cut into portions and cook in enough water to cover until
tender. Remove seeds from chilies, toast lightly over direct flame and
soak in two cups of water for one hour. Chop together the chilies,
tomatoes, almonds, raisins, banana, chocolate, cracker crumbs, cloves
and cinnamon. Fry in the fat about ten minutes. Add salt and simmer
another five minutes. Add the stock in which the turkey was cooked,
pouring until the sauce is very thick. Put cooked turkey pieces in the
pot with other ingred. and simmer a few minutes. Remove.
SOPAPILLAS
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Ingredients:
2 c flour
1 1/2 t salt
1 1/2 t baking powder
2 T shortening
3/4 c water, very hot
1 c oil confectioners sugar
1 T honey
Directions:
Use a pastry blender to mix the shortening into the flour, salt and
baking powder. Add the hot water and stir with fork until it forms a
dough. (You may add more water if it is too dry, or flour if it is too
wet.) Knead a couple of times, and place in a plastic bag to rest for
20 minutes. Flour board and roll the dough into a rectangle about 1/4"
thick. Fold the dough in half and let rest a few minutes. Roll again to
a 1/4" thick rectangle. Heat 3 inches of oil in a 3 quart saucepan (or
deep fryer) to 350 degrees. Cut the dough into 3" x 4" rectangles (some
like triangles). Fry one or two at a time - make sure you spoon oil
over the top to encourage even cooking! Drain on paper towels and sugar
or honey to serve.
TAMALES
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Ingredients:
12 lbs masa
2 large pork roasts (about 6 lbs each)
1 large beef rump roast
3 pkg corn husks
20 to 25 California whole chile pods
20 to 25 New Mexico whole chile pods
10 to 12 pasilla whole chile pods
2 tbsp. cumin salt to taste
Directions:
Trim fat off the roasts. Rinse meat clean in sink. Submerge meat in
water in boiling pot, and cook over medium heat for about 4 hours or
until tender. (Each roast should need its own pot. Cook them all at the
same time. Do not salt the water.) Scoop off dried blood as it cooks.
When meat has completely cooled, remove bone and fat (save the cooked
fat in its own bowl) and shred remaining meat. Place shredded meat in
bowl. Save all of the broth! Refrigerate everything overnight.
Cut off stemmed end of all chile pods and discard. Cut chile pod open
lengthwise with knife. Discard seeds.
Separate each corn husk, cleaning them out of the cornsilk and dust.
Discard cornsilk and dust. Separate large husks and small husks and
place in separate ziploc bags.
Grind chile pods in blender with pork and/or beef broth. Puree it into
a liquid, ensuring that it is not too liquid. It should be the
consistency of a thick paste-liquid. Pass this thick paste-liquid chile
through a very fine metal sieve, and into a large bowl.
Put the cooked pork or beef fat into a large saucepan and melt down
over medium heat. Add about 1 cup of the thick chile sauce and mix. Add
about 1/3 of the cooked, shredded meat. Add 1/2 cup of beef or pork
broth. Add salt to taste and 2 tsp of cumin. Add about 3 cups more of
the broth, and mix. Thicken sauce with 2 cups of water mixed with 2
tbsp. corn starch. Repeat with remaining meat. Season to taste. Cook
over medium heat for half an hour.
Soak corn husks in water, making sure they are submerged. After 1 hour,
place wet corn husks in a strainer over a plate. Put a slab of the masa
on a large plate. Take one corn husk, placing rough, lined side down on
the plate. The smoother side will be facing you. Make sure small pointy
end of husk is pointed toward you. With large spoon, put a heaping slab
of the masa on your corn husk. Spread the masa over the husk, making
sure you only spread it over the wide, bottom 2/3 of the husk. This
will leave the pointy, 1/3 top end clean of the masa. The masa should
be smooth and easy to spread. Take great care not to let the husk split
or tear. If it does,its okay, just don't let it split down too far.
Don't spread the masa too thick or too thin. Make sure you spread it in
wide, even strokes over the husk. It should look relatively smooth on
the husk, not thick and gloppy and uneven. If you can see the husk
through the layer of masa, its too thin. If the husk is a bit heavy
when you lift it, its too thick.
Place a heaping tablespoon of your meat sauce in the center of the masa
on your corn husk. Fold one edge of the husk over the sauce, then fold
the other husk over that, like a burrito. Then fold the clean, pointy
end over the burrito, and place fold-side down in a Ziploc bag. Repeat
until you have run out of masa.
Put a round, metal wire grill at the bottom of a very large pot. Place
water at the very bottom of the pot, under the grill. Layer tamales
over the grill, making sure they don't touch the bottom of the pot.
Place them on top of one another until the pot is full. Steam tamales
over medium heat for half an hour to 40 minutes, depending on how big
your pot is and how many tamales you're cooking. Test the tamales by
simply opening one up. The masa, when cooked, should be jelled and not
mealy and too soft. Don't over cook or the masa will be too dry. When
they're done, let them sit in the pot for about a half an hour so that
they can completely gel. If you eat them too soon they'll be too soft.
When you take off the husk, the tamale should come out easily, and come
out solid. Throw out the husk.
FLAN
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by Jean, Syracuse, NY
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Ingredients:
2/3 cup sugar
6 egg, beaten
2 cups milk
1 teaspoon vanilla
Directions:
Heat half the sugar in a small skillet, over a medium flame shake and
tilt pan to melt evenly. Pour immediately into pie pan or custard cups.
Swirl pan or cups around to coat the bottom and lower sides evenly.
Combine eggs, the remaining sugar, milk, and vanilla. Beat to blend
well.
Set caramel lined pan or custard cups into a large baking pan. Fill
lined pan or custard cups with egg mixture. Pour hot water into baking
pan to a depth of 1 inch (About half way up the sides of custard cups
or dish). Bake at 350 degrees for 25 minutes, until center is set.
Remove from water and chill at once. Invert chilled cups onto a serving
platter or individual dessert plates. Serve chilled.
AUTHENTIC MEXICAN RESTAURANT SALSA
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Ingredient
1 28-oz can of Crushed Tomatoes
1/2 teaspoon of salt
1/4 teaspoon of Garlic Powder
10+- Pickled Jalapeno Rings and juice (Add more to increase heat)
10 or more leafs of cilantro
Method
1) Food process everything. (or shove it all in a blender)
2) Check Hotness, and add more of what you want.
3) Done.
Note: chilling overnight, can increase intensity and heat
Now wasn't that easy? Works great on Eggs (huevos), tacos, nachos, and
does a great job at impressing your new illegal immigrant who moved in
two doors down. The stuff lasts a few days in the fridge but I'd be
surprised if it lasts through the night as good as it is.
A quick note, is while fresh Jalapenos seem like a great idea... they
just don't work. Get the jar or canned jalapenos. The juice is as much
apart of the recipe as any of it, so scooping them out a spoonful at a
time until the proper heat level is reached is the perfect way of
personalizing your Salsa recipe.
For my Gringo readers who don't cook with cilantro... it's in the
produce section, not the spice isle. It's about $1.00 and has a very
distinct smell. Remove the stems, and pick the leaves off.
SUPER SPICY ALBONDIGAS RICE
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by Jean, Syracuse, NY
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Want
a little something different for dinner that will clear your sinuses?
Try my newest " let's clean out the fridge" recipe. For my Super Spicy
Albondigas Rice you need:
1 Lb. lean ground beef
1/4 C. saltine cracker crumbs
1 egg
A good sized handful of freshly chopped cilantro
1/4 finely diced onion
1/4 tsp. garlic powder
1/2 tsp. ground cumin
1/8 C. water
28 oz. canned crushed tomatoes
1/8 C. (or more if you dare) chopped chipotle peppers in adobe sauce
A pot of cooked rice
extra crackers and fat free sour cream for garnishing
For the meatballs:
Combine beef, cracker crumbs, egg, cilantro, onion, cumin and water
=makes about 12-15 good sized meat balls
Combine tomato sauce and peppers in a stock pot and bring to a boil.
Next add the meat balls, reduce heat, cover and simmer for 15-20 min's.
You may need to stir halfway through to cook this evenly.
Serve it up over rice and garnish with cilantro, and sour cream. The
kids like to scoop it with crackers and sprinkled with a little cheese.
Warning: A tall glass of milk to wash it down may come in handy to
mellow the burn!
CHILE RELLENOS
(Stuffed Peppers)
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One of the recipes we've been trying to revamp recently is Chile
Rellenos, a basic fried Mexican stuffed pepper recipe. It's a favorite
in our house, and we've been trying out a lot of different tests in the
kitchen to perfect a way of reducing the fat and calories in the dish
while maintaining the terrific street vendor taste of this original
Mexican comfort food. Today we found it... and being this is a
"classic" post on greensboring I've decided to go back and update the
original recipe to share. So if you ever wanted to know how to make
Chile Rellenos, then here's your guide.
Ingredients & Materials:
California Green Chiles (also known as Anaheim peppers)
1 teaspoon of olive oil for each pepper
Cabot 75 Cheese
Flour, Egg Substitute & Breadcrumbs for battering
Tin Foil
1 package Fat free crème cheese.
When shopping for Chiles, look for a thick fleshed, straight Chiles
large enough to hold the rellenos. Yes the Anaheim peppers used in this
recipe were named for the city of Anaheim, California, similar peppers
can be used if you wish, and often in certain areas other names will be
used. Look by shape and you should be OK.
Directions:
1. Preheat oven to 450F
2. Turn stove top to medium-high, and burn outside of peppers (Yes
burn, till black) directly on element or flame with no pan.
3. Rinse peppers and scrape burnt skin off with edge of knife.
4. Make vertical incision in peppers, de-seed.
5. Mix crème cheese and shredded Cabot Cheese in bowl, and stuff in
peppers and close.
6. Roll pepper in flour, egg (substitute) & batter peppers.
7. Place each battered pepper on a square of tin-foil and drizzle each
with 1 teaspoon of olive oil. Tent foil and loosely crimp close the
ends upwards to prevent the oil from leaking.
8. Bake for 15 minutes in oven.
9. Remove from oven, plate immediately, (opening with tongs of course)
and garnish with sour creme & salsa.
PORK WITH APRICOT-CHILE SAUCE
Puerco con salsa de chabacanos y chile
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This dish uses the Mexican stewing technique of cooking the meat
separately, then using its broth in making a sauce in which the meat is
cooked further. Pork is a natural with fruit sauces, and the shoulder
(pierna), being well marbled, is preferable to the loin in this recipe.
Ingredients:
For the meat:
4 pounds pork leg (pierna) cut into cubes
1 medium onion, quartered
1 small head of garlic, cut in half crosswise
2 sprigs thyme
4 large whole bay leaves
1 teaspoon black peppercorns
salt to taste
For the sauce:
6 ancho chiles, seeded, deveined and soaked in hot water until soft
4 pasilla chiles, seeded, deveined and soaked in hot water until soft
2 chipotles en adobo
1 cup dried apricots
½ medium white onion, roasted and coarsely chopped
1 small head of garlic, cloves separated, roasted and then peeled
¼ teaspoon ground cloves
¼ teaspoon cinnamon
4 tablespoons vegetable oil
salt and sugar to taste
Preparation:
Place the meat in a stockpot, Dutch oven or pressure cooker with the
other ingredients and water to cover. Bring to a boil, lower heat to
medium, cover and cook until the pork is tender, about one hour in a
pressure cooker, longer if using a non-pressurized pot. Set meat aside,
strain and reserve the broth.
Place the softened chiles in a blender with the other sauce ingredients
and 2 cups of the reserved pork broth. Blend until liquefied.
Heat the oil in a large pot, add the sauce and simmer until thickened
to the consistency of heavy cream. Add the cooked pork and cook another
15 minutes. Add salt and sugar to taste. Serve with white rice if
desired.
Serves 8.
GRILLED CHICKEN WITH ORANGE, HONEY AND CHIPOTLE GLAZE
Pollo a la parrilla con salsa de naranja, miel y chipotle
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Honey and citrus fruits go well together, and here they are combined
with chipotle chiles, garlic and spices for a flavorful take on grilled
chicken. This dish may also be baked in the oven.
Ingredients
For the chicken and marinade:
2 ½ - 3 pounds chicken pieces
1 cup fresh orange juice
¼ cup each chopped cilantro and chopped parsley
½ tablespoon powdered ginger
½ tablespoon dried thyme leaves
2 tablespoons finely grated orange peel
2 cloves garlic, pressed through a garlic press
2 tablespoons olive oil
2 tablespoons pineapple vinegar (or substitute apple vinegar)
1 teaspoon salt or to taste
For the glaze:
2 cups orange juice
6 tablespoons honey
2 tablespoons finely grated orange peel
2 chipotle chiles in adobo, seeded if desired
Place the chicken pieces in a non-reactive container, such as a Pyrex
baking dish. In a bowl, whisk together all marinade ingredients to
combine thoroughly. Pour marinade over chicken, cover and marinate
overnight.
To make glaze: Boil orange juice and honey until reduced to 1 cup. Add
the grated orange peel and chipotles and mix thoroughly. Taste and add
a bit more of the adobo sauce if desired. Set aside.
Remove the chicken from the marinade, discard excess marinade, and
grill chicken on an outdoor or indoor grill, turning frequently, until
cooked through. Brush chicken with glaze and cook for 2 minutes longer
on each side. Serve any remaining glaze in a separate bowl.
Serves 6.
ROAST PORK WITH ANCHO CHILE, HONEY AND CILANTRO SAUCE
Puerco al horno con salsa de chile ancho, miel y cilantro
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by Jean, Syracuse, NY
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Ingredients
For the pork:
1 3-pound boneless pork loin roast
3 large cloves garlic, pressed through a garlic press
¾ teaspoon salt
1 teaspoon ground coriander, preferably freshly ground
¼ cup olive oil
freshly ground pepper as necessary
For the sauce:
4-5 ancho chiles, seeded, deveined and soaked in hot water until soft
½ cup honey
¼ cup fresh lime juice
¼ cup chopped cilantro
salt to taste
Preparation
With a sharp knife, make deep slits in the roast. Mix the garlic,
ground coriander, salt, and 2 tablespoons of the olive oil to form a
loose paste. Rub the paste all over the roast, pushing into the slits.
Let the roast rest at room temperature while you pre-heat the oven to
400º F. Roast the pork at 400º for 15 minutes, lower heat to 325º F,
brush with remaining olive oil and, using a pepper mill, grind pepper
over the surface of the meat. Roast until a meat thermometer inserted
into the thickest part of the roast reads 155º. (See NOTE below.) This
should take 1-1 ½ hours, depending upon your oven. Tent the roast
loosely with foil and let it rest while you make the sauce.
For the sauce, place the chiles, honey and lime juice in the blender,
with enough of the chile soaking water to move the blades, and puree.
In a bowl, mix the puree with the chopped cilantro and salt to taste.
The sauce should be fairly thick.
Slice the roast and spoon sauce over the slices.
Serves 8, with leftovers.
NOTE: Although 160ºF is the recommended internal temperature for cooked
pork, this is more applicable to fattier cuts. The loin has virtually
no marbling and tends to dry out if cooked to this temperature.
THREE KINGS SWEET BREAD
Rosca de reyes
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Rosca is the name given to any ring-shaped bread or cookie. This sweet
bread was once used by the friars to evangelize: a small doll,
representing the Christ child, is baked right in the bread- "hidden",
to symbolize the hiding of the infant from King Herod's troops on the
day of Los Santos Inocentes, the Holy Innocents. This treat is
traditionally served on the festive Three Kings Day, when the children
receive their toys. Whoever gets the slice of rosca with the doll in it
has to provide the tamales and atole for the next party, on Candlemas.
To make a party-size rosca, you'll need:
Ingredients:
For the dough:
8 1/2 cups flour
8 eggs
1 1/4 cups sugar
1 3/4 cups butter
1/8 teaspoon cinnamon
1.6 oz. (2 3/4 cakes) compressed yeast
For the decorative paste:
1 cup sugar
1 cup butter
1 egg
1 3/4 cups flour
Preparation:
Crumble the yeast cakes into 1/2 cup warm water (about 85º F.) Mix with
all other dough ingredients and beat the batter well until smooth and
elastic. On a large baking sheet, shape the dough into a ring,
resembling a large wreath. Cover the ring with a clean cloth or towel
and let it sit in a warm place for two hours.
Meanwhile, preheat the oven to 350º F. If you'd like to hide the infant
in the cake, tuck a miniature plastic doll inside. After the rosca has
risen, and before putting it in the oven, prepare the decorative paste
by creaming the butter and sugar together, beating in the egg and
graduallt mixing in the flour. Use this paste to decorate the sweet
bread in the form of rays coming out from the center.
Bake until the rosca is golden brown. Decorate with candied fruit; in
Mexico, candied cactus, called biznaga, is used.
Source: Mexico's
irresistible bakeries - Las panaderias
TAMARIND MARGARITAS
Margaritas de Tamarindo
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Ingredients
4 ounces white tequila (blanco)
3 ounces tamarind concentrate
1 ounce simple syrup
1 ounce Cointreau or Triple Sec
coarse salt or Tajin seasoning for the rim
ice
Preparation
Mix the tequila, tamarind concentrate, simple syrup and Cointreau or
Triple Sec, making sure all the tamarind concentrate is dissolved.
Rim 2 margarita glasses with salt or Tajin seasoning, add a few ice
cubes and pour the margaritas over the ice. This is for traditional
margaritas. For a frozen margarita, place the ingredients in a blender
with crushed ice and blend until frothy. Pour this mixture into the
rimmed glasses.
Makes 2.
TAMARIND ATOLE
Atole de Tamarindo
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The hot corn beverage called atole is usually served in the morning,
but in Michoacan this tamarind version is served at night, usually
after the late evening meal, in small cups. Dark brown sugar may be
substituted for the piloncillo.
Ingredients
2 ½ cups water
½ cup tamarind paste
¾ cups grated piloncillo
3 ½ tablespoons masa harina
¾ cup hot water
Preparation
Mix the 2 ½ cups water with the tamarind paste, stirring to combine
thoroughly. If buying tamarind paste at a Mexican market, it will have
seeds, in which case rub the paste in the water with clean fingers to
loosen the seeds.
Pour the mixture through a fine mesh strainer, pressing to extract as
much liquid and pulp as possible. Discard any pulp left in the strainer.
Pour the strained liquid into a sauce pan, add the piloncillo and cook
at a low boil until the piloncillo is dissolved.
In a small bowl, mix the masa harina with hot water until smooth.
Slowly whisk this into the tamarind mixture and cook, stirring
frequently, until slightly thickened.
Serve hot in small cups.
Makes 6 4-ounce servings.
Source: Karen
Hursh Graber, Senior Food Editor for Mexconnect
FISH IN SPICY TOMATO SAUCE
Pescado a la Veracruzana
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This is one version of the Veracruz classic that is traditionally made
with huachinango, red snapper. If snapper is too pricey, I just buy
whatever firm fleshed white fish is more reasonable. This has
everything you could want in a healthy Mexican dish -- bright flavors
and lean protein, without sacrificing regional authenticity. It's fine
to use canned tomatoes if fresh ones are out of season, pale and
flavorless, where you live.
Ingredients
1 ½ pounds firm fleshed, white fish filets
juice of 1 fresh lime
2 tablespoons olive oil
½ medium onion, sliced into thin crescents ("lunitas")
1 large clove garlic, minced
2 ½ cups chopped tomatoes
1 bay leaf
pinch dried oregano
¼ teaspoon dried thyme leaves
1 tablespoon capers, rinsed
¼ cup green olives, halved (the pimento-stuffed ones are fine)
1-2 pickled jalapeños cut into strips
chopped parsley and lime wedges for garnish
Preparation
Place the fish filets in a non-reactive baking dish and sprinkle with
lime juice. Set aside for 10-15 minutes.
In a large skillet, heat the oil and cook the fish filets for 2 minutes
on each side. Remove and set aside.
Add the onion to the skillet and cook until it begins to wilt. Add the
garlic and continue cooking for 1 minute. Add the tomatoes, herbs, and
remaining ingredients and cook until some of the juice from the
tomatoes has evaporated.
Return the fish filets to the pan and continue cooking until they flake
easily with a fork, about 6 more minutes.
Serve the fish filets with the sauce spooned over them, sprinkled with
chopped parsley and garnished with lime wedges.
Serves 6.
Source:
Karen
Hursh Graber, Senior Food Editor for Mexconnect
CHICKEN SALAD WITH CHIPOTLE VINAIGRETTE
Salpicón de Pollo
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by Jean, Syracuse, NY
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Ingredients
1 whole, bone-in chicken breast, cooked until just tender, cooled and
shredded
2 canned chipotles in adobo, seeded and cut into thin strips
½ teaspoon adobo sauce from the can, or more to taste
3 teaspoons apple cider vinegar
2 teaspoons dark brown sugar
1 tablespoon olive oil
1 carrot, peeled diced and boiled
1 potato, peeled, diced and boiled
1 tomato, finely chopped
lettuce leaves to line plates
thinly sliced red onion and extra chile strips for garnish
Preparation
Place the chicken in a bowl. In a smaller bowl, whisk together the
adobo sauce, vinegar, brown sugar and olive oil. Pour this mixture over
the chicken and toss to coat. Add the carrot, potato and tomato and
toss gently.
Line a serving platter or individual plates with lettuce leaves and
pile thesalpicón on top. Garnish with red onion slices and additional
chile strips if desired.
MEXICAN LASAGNA
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep: 30 mins
Cook: 20 mins
Ready in: 50 mins
Ingredients
1 lb. ground beef
1 large green pepper , chopped (about 1 cup)
2 cups Prego® Traditional Italian Sauce
1 1/2 cups Pace® Picante Sauce
1 tbsp. chili powder
8 flour tortillas (6-inch)
2 cups shredded Cheddar cheese (8 oz.)
2 cans (2 1/4 oz. each ) sliced pitted ripe olives , drained
Cooking Instructions
COOK beef and pepper in medium skillet over medium-high heat until beef
is browned, stirring to separate meat. Pour off fat.
ADD pasta sauce, 1 cup picante sauce and chili powder. Heat to a boil.
Cook over low heat 10 min.
SPREAD remaining picante sauce in 3-qt. shallow baking dish. Arrange 4
tortillas in dish. Top with half the beef mixture, half the cheese and
half the olives. Repeat layers.
BAKE at 350°F. for 20 min. or until hot. Let stand 5 min.
TIP: Substitute 1 lb. skinless, boneless chicken halves, cut into
cubes, for the ground beef.
Source: Campbell's Kitchen
BANANAS IN BROWN-SUGAR RUM SAUCE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is a quick but impressive dessert that highlights the flavors of
the tropics. Bananas are cooked in a rich brown-sugar rum sauce and
topped with vanilla ice cream.
Ingredients
2 tablespoons brown sugar
1 teaspoon butter
1/2 teaspoon canola oil
2 tablespoons dark rum
1 teaspoon lime juice
1/8 teaspoon ground cinnamon
2 small bananas, quartered
1/4 cup low-fat vanilla yogurt
Cooking Instructions
Stir brown sugar, butter and oil in a medium skillet over medium heat
until bubbling. Add rum, lime juice and cinnamon and cook until
slightly thickened. Add bananas and cook, stirring, until tender.
Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt.
Nutritional Information per Serving
Calories 208 Carbohydrates 53 Fat 3
Saturated fat 2
Mono unsaturated fat 1 Protein 4 Cholesterol
5 Fiber 3 Potassium 399
CARNE ASADA TACOS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
These grilled steak tacos are a fun deviation and are sure to please,
particularly with with perhaps some guacamole, salsa, onions and
cilantro added.
Ingredients
3 pounds Flank Steak
1/3 cup White Vinegar
1/2 cup Soy Sauce
4 cloves Garlic, minced
2 Limes, juiced
1/2 cup Olive Oil
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Ground White Pepper
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Paprika
1 White Onion, chopped
1/2 cup chopped Fresh Cilantro
1 Lime, juiced
2 large Tomatoes, chopped
2 Jalapeno Peppers, chopped
1 White Onion, quartered
4 cloves Garlic, peeled
4 Dried New Mexico Chile Pods
1 pinch Salt and Pepper, to taste
1 (32 ounce) package Corn Tortillas
2 cups grated Cotija Cheese (optional)
2 Limes, cut into wedges
Directions
Lay the flank steak in a large glass baking dish. In a medium bowl,
whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two
limes, and olive oil. Season with salt, black pepper, white pepper,
garlic powder, chili powder, oregano, cumin and paprika. Whisk until
well blended, then pour over the steak in the dish. Turn over once to
coat both sides. Cover with plastic wrap, and marinate for 1 to 8
hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the
juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet
for a few minutes, then remove to a bowl of water to soak for about 30
minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapeno's, and 4 cloves of garlic onto a
baking sheet. Roast in the oven for about 20 minutes, until toasted but
not burnt. Place the roasted vegetables, and soaked chile pods into a
blender or food processor, along with salt and pepper. Puree until
smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the
marinated flank steak into cubes or strips. Cook, stirring constantly,
until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make
them pliable. Tortillas may also be warmed in a microwave oven. Arrange
two or three tortillas on a plate, and lay a generous amount of beef
over them. Top with a sprinkle of the onion relish and a large spoonful
of the pureed salsa. Add as much cheese as you like. Garnish with lime
wedges, and serve.
Servings 6-8
REFRIED BEAN TOSTADAS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This refried bean tostado recipe is easy to make and takes little time
to prepare. Great for those days where you have little time to cook but
still want something good to eat.
Ingredients
1 (16-ounce) can ORTEGA Refried Beans
1/4 cup chopped onion
1 package ORTEGA Taco Seasoning Mix
1 10-count) package ORTEGA Tostada Shells, warmed
2 cups shredded lettuce
1/2 cup shredded cheddar cheese
1/3 cup sliced ripe olives
2 medium ripe avocados, pitted, peeled and thinly sliced
ORTEGA Taco Sauce for accompaniment
Directions
Combine beans, onion and seasoning mix in medium saucepan. Cook,
stirring frequently, for 4 to 5 minutes or until heated through.
Spread 1/4 cup bean mixture over each shell. Top with lettuce, cheese,
olives, avocado and taco sauce.
Servings 10
MEXICAN BREAKFAST TACOS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
"Quick, easy and delicious! Who says your breakfast can't be spicy? If
you like spicy food, you will love these."
Ingredients
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco), or to taste
1/2 cup salsa
Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir
until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high
heat. The skillet over high heat is for warming tortillas. In a medium
bowl, whisk together the eggs, milk, salt and pepper. Spray the medium
heat skillet with some cooking spray, and pour in the eggs. Cook and
stir until almost firm. Add the sausage, and continue cooking and
stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other
skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still
hot. Top with some of the scrambled egg and sausage, then add hot
pepper sauce and salsa to your liking.
Servings 4
MEXICAN BEEF SOUP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is an extremely hearty and satisfying soup. It eats more like a
stew with lots of flavor.
Ingredients
2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges
1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered
Directions
Cut the meat from the beef bones into about 1/2 inch pieces, leaving
some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the
oil, tilting the pan to coat the bottom. Add the meat and bones, and
season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the
tomatoes and broth. The liquid should cover the bones by 1/2 inch. If
not, add enough water to compensate. Reduce heat to low, and simmer for
1 hour with the lid on loosely. If meat is not tender, continue cooking
for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup
cilantro, and cook for 10 minutes, then stir in the potato, corn and
chayote. Simmer until vegetables are tender. Push the cabbage wedges
into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones.
Garnish with jalapenos, minced onion, and additional cilantro. Squeeze
lime juice over all, and serve with radishes.
Servings 8
SANTA FE CHICKEN
~Shared by Carol, Tupper Lake, NY
This recipe is a favorite with my daughter. It came from
Betty Crocker's Southwest Cooking.
8 boned and skined chicken breast halves
1/4 c. vegetable oil
2 tbs lime juice
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 (14-oz) can artichoke hearts, drained, quartered.
Black Bean Relish (recipe below)
Place chicken breasts in shallow glass or plastic dish. Mix
remaining ingredients except artichoke hearts; pour over
chicken. Cover and refrigerare one hour minimum or one day
maximum.
Set oven control to broil. Remove chicken from marinade;
reserve marinade. Place chicken on greased broiler pan
(without rack); brush with marinade. Broil chicken with tops
about 4 inches from heat until light brown, about 10 minutes.
Turn chicken; brush with marinade. Arrange artichoke hearts
around chicken. Broil until chicken is done, 8 to 10 minutes
longer. Serve with Black Bean Relish.
Note: These can be cooked on a grill, following the same time
table. Omit artichoke hearts or cook over grill in a
vegetable basket.
BLACK BEAN RELISH
~Shared by Carol, Tupper Lake, NY
1 (15-oz) can black beans, rinsed and drained
3/4 c. finely chopped tomato
1 serrano chile, seeded, finely chopped
1/2 c. chopped bell pepper
1/4 c. finely chopped red onion
2 tbs white wine vinegar
1 tbs vegetable oil
1/4 tsp salt
Mix all ingredients. Cover and refrigerate until
chilled. Makes 2 1/2 cups relish.
Serve with Sante Fe Chicken and Layered Mexican Salad.
LAYERED MEXICAN SALAD
~Shared by Carol, Tupper Lake, NY
1 c. shredded iceberg lettuce
1/4 c. chopped green bell pepper
1 1/4 c. Black Bean Relish (recipe above)
1/2 cup whole kernel corn
1 small avocado, peeled and sliced
Lime Vinaigrette:
1/2 tsp grated lime peel
2 tbs lime juice
1 tbs snipped fresh cilantro
1/4 tsp salt
1 small clove garlic crushed
1/2 c. olive oil
For vinaigrette: Place all ingredients, except oil, in
blender. Cover and process until mixed. Gradually
pour in oil, while blender is running, until thick.
Layer lettuce, bell pepper, 3/4 c. Black Bean Relish and the corn in a
medium bowl. Arrange remaining 1/2 c. relish and avocado
slices over the top. Just before serving, pour Lime
Vinaigrette over the salad.
GREEN RICE
~Shared by Carol, Tupper Lake, NY
This is my sister's recipe.
3 tbs butter
1 small onion, chopped
1 c. rice, rinsed and drained
2 c. chicken stock
1 c. white wine
3/4 c. spinach, chopped and cooked
1 stalk celery, diced
2 med jalepeno peppers, chopped
1 green pepper, chopped
1 Anaheim chili pepper, chopped
1/2 c. Monterey Jack cheese, diced
1/2 c. sharp cheddar cheese, diced
1/2 c. mozzarella cheese, diced
1 1/2 c. sour cream
2 tbs pimento, chopped
salt to taste
In an oven-proof frying pan, saute onion lightly in butter.
Add rice and stir until the grains are well coated. Add the stock,
wine, all of the peppers and salt to taste. Cook in 350° oven
for 15 minutes or until all the liquid has been absorbed.
Pour the hot mixture into a large mixing bowl. Fold in the
spinach, celery, cheese and sour cream. Butter a 9x13-inch
baking dish. Turn the rice mixture into the buttered dish and
bake at 400° for 20 minutes. The top should be a nice golden
brown.
Makes about 6 servings.
This is a good dish to prepare in advance. If you want to bake it
straight out of the refrigerator, set it in a 300° oven for 30
minutes., then turn the heat up to 400° for about 10 minutes longer.
POZOLE
Pork and Hominy
~Shared by Jean M., OH
This recipe is one I cooked a lot when my kids were home. Tasty and
filling.
4 cups of hominy, drained, save broth
1 pound pork shoulder, trimmed of excess fat and cut into medium chunks
Salt and pepper to taste
1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried
1 dried chipotle, or 1 chile en adobo, or to taste or 1 tbs chili powder
1 tablespoon ground cumin, or to taste
1 large onion, peeled and chopped
4 cups chicken broth
1 tablespoon minced garlic
Chopped fresh cilantro leaves for garnish
Lime wedges
1 Combine hominey, pork, salt, pepper, oregano, chili, cumin and onion
in a saucepan that will fit them comfortably. Add 3 cups chicken broth
and some pozole liquid to cover by about an inch, and turn heat to
medium high. Bring to a boil, then adjust heat so mixture simmers
steadily. Cook, stirring occasionally, until pork is tender, about an
hour; add more broth if necessary.
2. Stir in garlic and cook a few minutes more. Taste and adjust
seasoning. Mixture should be a little soupy. Serve in bowls, garnished
with cilantro and lime wedges.
Cornbread is good with this.
CHURROS
~Shared by Jean M., OH
It has been awhile since I made these, but my kids liked them a lot.
Pastry strips are deep fried and rolled in sugar and cinnamon . They
are somewhat like a do-nut but more crispy, and very good.
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a saucepan over medium heat, combine water, 2 1/2 tablespoons
sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove
from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F
(190 degrees C). Pipe strips of dough into hot oil using a pastry bag.
Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll churros in cinnamon and
sugar.
CHICKEN ENCHILADA SOUP
~Shared by Jennifer B., Indianapolis, IN
I created this recipe when I was craving my Aunt Beth's enchiladas (but
was too lazy to make them!). It's all the great flavors in
one big pot.
2 Tbsp butter
2 Tbsp canola (or vegetable) oil
4 Tbsp flour
1/4 Cup minced onion
1 tsp minced garlic
2 Quarts chicken broth
2 Cups tomato sauce
2 (10-oz) cans Original Rotel (tomatoes w/ chiles)
2 Cups corn
1 tsp salt
3 Tbsp chili powder
2 tsp ground cumin
1 large or 2 small rotisserie chickens – meat pulled off the bone and
shredded
1 (15-oz) can pinto beans (drained but not rinsed)
1 (15-oz) can black beans (drained but not rinsed)
Garnish (if desired) – tortilla strips, cheese, avocado, sour cream
Instructions
In a large soup pot, heat butter and oil, add flour and
brown. Add onion and garlic; sauté ‘til fragrant and just
tender (approx 1-2 min). Add next seven ingredients (broth
through cumin); stir and bring to a simmer. Add shredded
chicken; stir and bring back to a simmer. Cover and simmer on
low for about an hour. Test your seasoning and adjust if
necessary. Add pinto and black beans; bring back to a simmer
and cook uncovered for 30 min or until beans are tender and soup has
thickened slightly. It’s a BIG pot of
soup! Recipe can easily be cut in half.
MEXICAN RICE WITH SOUR CREAM AND GREEN CHILES
~Shared by Luanne, FL
This is a geat side dish with rice. As you know, I don't do
complicated. I make it all easy or forget it !!!!!
1 C. raw rice
1 can peeled green chiles - larger is better
1/2 lb. Monterey Jack Cheese - or more (I use the already shredded
Mexican 4 cheese blend)
2 C. sour cream
2 Tbs. butter or more
Salt and pepper to taste (I only salt the rice as it cooks, but
sometimes I use the "boil-in-the- bag) See, easy does it !!
Cook rice in 1-3/4 C. hot water, covered, for 12-15 minutes. Turn off
heat and let stand, covered for 10 minutes Fluff and season well. Cut
chiles into thin strips Cut cheese into dice or shred coarsely, reserve
3/4 C for top. Layer rice, cheese, chiles and sour cream in a well
buttered casserole with the top layer being sour cream.
Cover with reserved cheese, cover casserole. (I use a 1-1/2 qt. Corning
Ware casserole.)
Put in 350 deg oven for 30 minutes.
EASY MEXICAN CHICKEN
~Shared by Luanne, FL
2 cooked chicken breasts cut in small pieces (may use more if desired)
1 regular sized package of Nacho Doritos Chips (crushed)
Spread the chicken on the bottom of a baking dish 9X13). Crush the
Doritos and use 1/2 to cover the chicken.
Layer the following ingredients on top of the chicken and Doritos:
1 regular can of cream of chicken soup
1 regular can of cream of mushroom soup
1 regular sized can of diced ro-tel tomatoes
(I mix these together with a whisk first)
1 LB Velveeta cheese sliced or cut up in thin pieces*
*You can use 1/2 regular, and 1/2 Mexican Velveeta if you want it
spicier or all Mexican Velveeta if you like it hot! May also add taco
sauce to taste if you like.
Use the remaining Doritos to cover the top and here I add a little
shredded cheese and bake at 400* until cheese is melted,
Doritos are browned, and dish is bubbly.
Sometimes I add a little minced Cilantro to this. One time I used just
the 4 blended shredded Mexican cheese in place of the Velveeta and it
turned out just fine. Sort of a "forgiving" recipe.
PICO DE GALLO
~Shared by Luanne, FL
This is a great recipe and my family loves it at gatherings. Now that I
have a Magic
Bullet this will be a snap to make.
1 diced onion
3 diced tomatoes
1 minced Serrano or jalapeno pepper
3 Tbsp. chopped cilantro
Combine and mix well. Let stand a couple of hours for flavors to
marinate, then dip your tostadas and enjoy !!!!!
QUESO BLANCO
(Mexican Cheese Dip)
~Shared by Luanne, FL
1 cup white cheese (See note)
!/4 cup coffee cream
2 tbsp minced onion
1 tsp ground cumin or to taste
1/2 tsp salt
Shred the cheese.
Put all into heavy saucepan and stir over med. Heat until melted and
well combined.
Note:
Cheese can be any white: Asadero, Monterey Jack or Chihuahua.
A small serrano or jalapeno pepper can be added, seeded and minced
1 tbs minced Cilantro is good also
I haven't tried this in the microwave, but suppose you could
with careful watching.
SOPAIPILLAS
~Shared by Larry Holmes, Toronto, Canada
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
2/3 cup water (110 to 115 degrees)
cooking oil for deep-fat frying
honey, sugar and cinnamon
In a bowl stir together flour, baking powder, and salt. Cut
in 1 tablespoon shortening until mixture resembles coarse
crumbs. Gradually add water, stirring with fork.
turn dough out onto a lightly floured surface; knead into a
smooth ball. Divide dough in half; let stand for 10
minutes.
Roll each half to 12 1/2x10-inch rectangle. Cut into 2 1/2-inch
squares. (Do not reroll or patch dough.)
Fry a few at a time, in deep hot fat (425 degrees) until
golden. Drain on paper toweling. Serve
warm with honey, rolling sugar and cinnamon as an appetizer.
Makes 40
TORTA DEL CIELO
(Heavenly Cake)
~Shared by Larry Holmes, Toronto, Canada
2 cups finely ground almonds
1/2 cup all-purpose flour
1/4 teaspoon salt
6 egg yolks
3 tablespoons brandy
1/2 teaspoon vanilla
1/3 cup sugar
6 egg whites
1 teaspoon cream of tartar
1/3 cup sugar
whipped cream
Fresh strawberries, orange sections, banana slices, or pineapple
chunks.
Grease and flour the bottom of a 9-inch springform pan; attach
sides. Stir together almonds, flour and salt.
In a small mixer bowl beat egg yolks on high speed of an
electric mixer for 6 minutes or until thick and light colored. Add
brandy and vanilla. Gradually add 1/3 cup sugar, about 2 tablespoons at
a time, beating until sugar is dissolved. Set
aside. Wash beaters thoroughly.
In a large mixer bowl combine egg whites and cream of tartar;
beat until soft peaks form. Gradually add 1/3 cup sugar,
beating until stiff peaks form. Gently fold flour mixture
into egg mixture, about 1/3 at a time. Turn into prepared pan.
Bake in a 325-degre oven for 50 to 55 minutes or until cake tests
done. Cool in pan for 15 minutes.
Loosen sides; remove cake from pan. cool thoroughly
. Serve with whipped cream and fruit.
Serves 12
CHURROS
~Shared
by Larry Holmes, Toronto, Canada
Churros is essentially a chou pastry -- a few days ago I was making
cream puffs and eclairs and decided to substitute a bag of pie crust
mix instead of the flour to the boiling water (to which I had added a
couple of tablespoon of sugar) and had wonderful sucess.
Perhaps the same could be used for the Churros!!
1 cup water
1 tablespoon sugar
1 teaspoon salt
1 cup all-purpose flour
2 eggs
peel of 1/2 lemon
cooking oil for deep-fat frying
sugar or powdered sugar
In a saucepan bring water, sugar and salt to boiling. Remove
from heat. Stir in flour all a once and beat until smooth.
Beat in eggs, one at a time, until mixture is smooth. Spoon
batter into a pastry bag fitted with a large star point. Pipe
3-inch strips onto small pieces of wax paper or flour surface.
Add lemon peel to deep fat and heat to 375 degrees. Using a
wide spatula, transfer strips to hot fat. Fry churros, a few
at a time, for 3 to 4 minutes or until golden brown, turning as
necessary. Roll in sugar or powdered sugar.
Makes 24
SHREDDED BEEF TOSTADAS
~Shared by Larry Holmes, Toronto, Canada
1 pound cooked beef chuck pot roast
1/2 cup water
2 tablespoons finely chopped onion
1 clove garlic, minced
cooking oil
6 8-inch tortillas
2 cups shredded lettuce
2 medium potatoes, cooked, peeled, chilled and diced
2 tablespoons salad oil
1 tablespoon lemon juice
1 tablespoon vinegar
1 16-ounce can refried beans
2 6-ounce containers frozen avocado dip, thawed
3/4 cup shredded cheddar, Monterey Jack or grated Parmesan cheese
For shredded beef, in a skillet combine meat, water, onion and garlic;
cover and cook for 30 minutes or until most of the liquid is absorbed
and meat will shred easily. Remove skillet form heat. Using
two forks, pull meat apart in shreds.
In a heavy skillet heat 1/4 inch cooking oil. Fry
tortillas, one at a time, in hot oil for 20 to 40 seconds or until
crisp and golden. Drain on paper toweling. Wrap
fried tortillas in foil and keep warm in a 250-degree oven.
In a mixing bowl, combine shredded lettuce and diced
potatoes. Stir together salad oil, lemon juice, and vinegar;
toss with potato mixture.
Place tortillas on 6 dinner plates. Dividing
ingredients equally among tortillas, layer ingredients for tortillas in
the in the following order: beans, shredded beef, lettuce mixture,
avocado dip and cheese.
Makes 6 servings.
STUFFED PEPPERS WITH WALNUT SAUCE
~Shared
by Larry Holmes, Toronto, Canada
Walnut Sauce (recipe follows)
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 10 1/2-ounce can tomato puree
1 medium apple, peeled, cored and chopped
1/2 cup raisins
1/4 cup snipped cilantro or parsley
14 cup slivered almonds, toasted
1 tablespoon vinegar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
14 teaspoon ground cumin
1/8 teaspoon pepper
8 large green peppers
pomegranate seeds (optional)
Walnut Sauce:
1/2 cup walnuts
1 3-ounce package cream cheese, softened
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon cinnamon
Walnut sauce: In a blender or food processor, combine all
ingredients, cover and process until; smooth. Chill
thoroughly.
For meat filling, in a skillet cook ground beef, onion and garlic until
meat is brown and onion is tender. Drain off
fat. Stir in tomato puree, apple, raisins, cilantro or
parsley, almonds, vinegar, salt, cinnamon, cumin and pepper.
Cover; simmer 10 minutes.
Cut tops from peppers; discard seeds and membranes.
Cook the green pepper shells uncovered in a large amount of boiling
salted water for about 5 minutes or until crisp-tender;
invert peppers to drain well. Sprinkle insides of peppers
lightly with salt. Spoon meat filling into peppers;
place in a 10x6x2-inch baking dish. Bake, covered, in
350-degree oven for 30 to 35 minutes or until heated through.
To serve, spoon chilled Walnut Sauce over peppers. Sprinkle
with pomegranate seeds.
Makes 6 servings.
CEVICHE
(or Seviche)
~Shared
by Larry Holmes, Toronto, Canada
1 pound fresh or frozen haddock fillets or other fish fillets
1 cup lime juice or lemon juice
1/3 cup olive oil
1/4 cup sliced scallions or chopped onion
4-ounce can green chili peppers , rinsed, seeded and chopped
2 tablespoons coriander or snipped parsley
dash salt
dash pepper
1 medium tomato, peeled, seeded and chapped
lettuce leaves
lime slices
Thaw fish, if frozen. Curt fish into 1/2-inch
cubes. Put fish into a glass or earthenware bowl and cover
with lime or lemon juice. Cover and chill for 6 hours or over
night or until fish is opaque; stir occasionally.
Drain fish. Combine olive oil, scallions, chili peppers,
coriander, salt and pepper. Stir into fish; toss gently until
well combined. Cover and chill thoroughly. Toss
chopped tomato with chilled fish mixture. Turn mixture into
10 to 12 lettuce-lined cocktail cups or turn onto a serving
platter. Garnish with lime slices.
Makes 10 to 12 appetizer servings.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
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CHILE
CON QUESO
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 (28 ounce) can low-sodium whole tomatoes in juice
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 3/4 teaspoon ground ancho chile powder
- 3/4 teaspoon chile powder
- 1/4 teaspoon ground cumin
- 1 (15 ounce) can black beans with juice
- 1 (4 ounce) can chopped green chiles
- 3 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons minced cilantro
DIRECTIONS
In a large nonstick skillet, over medium-high heat, cook the tomatoes,
garlic, onion, ancho chile powder, chile powder, and cumin, stirring
occasionally, until mixture starts to thicken, 8 -10 minutes.
Turn the heat to low and add the beans, chiles, 2 tablespoons of the
parsley, and the vinegar; cook, stirring occasionally, until bubbly,
about 5 minutes. Stir in the cheese.
Place in a serving dish or in individual bowls; top with the cilantro
and remaining parsley.
Nutritional Information Per Serving (1 cup): Calories: 144, Fat: 3 g,
Cholesterol: 8 mg, Sodium: 441 mg, Carbohydrate: 21 g, Dietary Fiber: 7
g, Sugars: 7 g, Protein: 8 g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
Source: "Forbidden Foods Diabetic Cooking"
PORK WITH GREEN CHILE SAUCE
(Puerco con Salsa de Chile Verde)
~Shared by Mary S., Nashville, TN
Yield: Makes about 7 cups (7 servings)
INGREDIENTS
- 3 pounds lean boneless pork shoulder or butt, well trimmed
and cut into 1-inch cubes
- 1 tablespoon canola or corn oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- Three 4-ounce cans green chilies, or one 10-ounce can
jalapeno pepper or 6-7 large fresh Anaheim or California peppers,
seeded and chopped
- 3 medium tomatoes, seeded and chopped
- 1/2 cup packed chopped cilantro, or 2 tablespoons ground
coriander
- 1 tablespoon wine vinegar
- 1 teaspoon salt
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
oregano
- 1/2 teaspoon dried cumin
DIRECTIONS
Brown the pork in the oil in small batches in a large nonstick skillet
or Dutch oven. Remove and set aside.
Saute the onion and garlic in the pan about 5 minutes, until lightly
browned. Add the pork and all remaining ingredients, plus 1/4 cup
water.
Cover and simmer on top of the stove, or bake in a 325 degree oven, for
1-1/2 to 2 hours, or until the pork is tender. Skim any fat from the
surface before serving.
Nutritional Information Per Serving: Calories: 257, Fat: 10 g,
Cholesterol: 92 mg, Sodium: 624 mg, Carbohydrate: 8 g, Dietary Fiber: 2
g, Sugars: 5 g, Protein: 33 g
Diabetic Exchanges: 2 Vegetable, 4 Lean Meat
Source: Light and Easy Diabetes Cuisine
BLACK BEAN DIP WITH BAKED TORTILLA CHIPS
~Shared by Mary S., Nashville, TN
Yield: 12 Servings (about 2 tablespoons each)
INGREDIENTS
- Vegetable cooking spray
- 1/2 cup thinly sliced green onions and tops
- 1-2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed, drained
- 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
- 1/4 teaspoon salt
- 1/3 cup vegetable broth or water
- 1-2 tablespoons finely chopped cilantro
- Baked tortilla chips
DIRECTIONS
Spray small skillet with cooking spray; heat over medium heat until
hot. Saute onions and garlic until tender, about 3 minutes.
Process black beans, cheese, and salt in food processor or blender
until almost smooth, adding enough broth to make desired dipping
consistency. Mix in onion mixture and cilantro. Spoon dip into bowl;
serve with tortilla chips (not included in nutritional data).
Nutritional Information Per Serving (about 2 tablespoons): Calories:
48, Fat: 3.8 g, Cholesterol: 3.8 mg, Sodium: 254 mg, Protein: 4.5 g,
Carbohydrate: 7 g
Diabetic Exchanges: 1/2 Bread/Starch
Source: "1,001 Recipes For People with Diabetes"
FRIJOLES COCIDOS
~Shared by Mary S., Nashville, TN
Yield: 4-1/2 cups (6 servings)
INGREDIENTS
- 1-3/4 cup dried pinto beans (12 ounces)
- 1-1/4 cups chopped onion
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
DIRECTIONS
Wash and pick over the beans. Cover them with water and soak for 4
hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil;
reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the
beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for
4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the
reserved liquid; add the sauteed vegetables, the coriander, salt, and
pepper. Mix well.
Nutritional Information Per Serving (3/4 cup): Calories: 232, Fat: 3 g,
Cholesterol: 0 mg, Sodium: 395 mg, Carbohydrate: 40 g, Dietary Fiber:
14 g, Sugars: 5 g, Protein: 12 g
Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat
Source: The New Family Cookbook for People with Diabetes
CHICKEN OLE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound boneless skinless chicken breast, cut into
bite-size pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, sliced and separated into rings
- 14-1/2 ounce can Mexican-style stewed tomatoes
- 1 cup frozen (thawed) whole kernel corn
- 1/4 cup chopped fresh cilantro or sliced scallions
DIRECTIONS
Sprinkle the chicken with the cumin and pepper and toss to mix well.
Set aside.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the chicken and cook for several mixture, until
nicely browned. Add the onions, reduce the heat to medium, cover, and
cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a
boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the
corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling of the cilantro or
scallions. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 231, Carbohydrate: 18 g, Cholesterol: 65 mg,
Fat: 5.2 g, Saturated Fat: 0.9 g, Fiber: 3.2 g,
Protein: 29 g, Sodium: 403 mg, Calcium: 38 mg
Diabetic Exchanges:
3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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MEXICAN WEDDING CAKES
This is one of my favorite cookies. It is very much like the Sand Tarts
(my most favorite) my grandma and mom made for us kids at Christmas
(but these call for ground pecans rather than pieces and are larger).
Watch them carefully as they burn easily.
1/2 pound (1 cup) butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 cup toasted pecans, chopped very fine or ground in a food processor
1 cup confectioners' (powdered) sugar for dusting and rolling
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large mixing bowl with beater attachment, beat butter on medium
speed until fluffy. Add confectioners' sugar and beat again until
smooth.
Scrape down sides of bowl. Add vanilla and salt, beat and scrape down
once more.
Turn mixer to low, add flour and ground toasted pecans. Beat only until
incorporated and mixed well. Scrape bowl.
Using a medium sized cookie scoop or Tablespoon, scoop cookie dough
onto prepared baking sheets, leaving a little room between each ball.
Do not flatten.
Bake in 350 degree over for 14 minutes or until cookies are almost firm
and the edges are lightly browned. Let cool just enough to handle.
Remove from oven and as soon as you can handle them, gently roll the
cookies into the remaining 1 cup confectioners' sugar. Tap off sugar
and place them on a cool cookie sheet.
When the cookies are all coated, start over again, and roll them in
powdered sugar a second time. Shake off excess and place on cookie
sheets.
Makes 30 Mexican Wedding Cakes.
Source: Dallas Examiner
CHIPOTLE PORK CHILI
3 servings
Start to Finish: 25 minutes
Ingredients
8 ounces lean boneless pork or boneless beef sirloin steak
Nonstick cooking spray
1 teaspoon olive oil
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14 1/2-ounce can no-salt-added diced tomatoes, undrained
1 8-ounce can no-salt-added tomato sauce
1 cup water
1 canned chipotle pepper in adobo sauce, chopped
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 1/2 cups frozen whole kernel corn
Directions
Trim fat from meat. Cut meat into thin bite-size strips. Lightly coat a
large saucepan with cooking spray. Heat over medium-high heat. Add
meat. Cook and stir for 2 to 3 minutes or until meat is brown. Remove
meat from saucepan and set aside.
Carefully add the oil to the hot saucepan. Cook onion and garlic in the
hot oil about 4 minutes or until onion is tender. Stir in undrained
tomatoes, tomato sauce, water, chipotle pepper, basil, oregano, chili
powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for
15 minutes, stirring occasionally.
Stir in frozen corn. Simmer, covered, for 5 minutes more, stirring
occasionally. Stir in meat. Heat through.
Nutrition facts per serving:
Servings Per Recipe 3 servings
Calories 355
Total Fat (g) 12
Saturated Fat (g) 3
Cholesterol (mg) 50
Sodium (mg) 598
Carbohydrate (g) 43
Fiber (g) 4
Source: BHG Magazine
CHILLY CHILE PEPPER GAZPACHO
Prep: 30 min.
Chill: 4 hrs.
Roast: 30 min.
Ingredients
6 large tomatoes, cored, halved, and seeded
1 medium onion, cut in wedges
4 cloves garlic, peeled
1 medium cucumber, peeled, seeded, and cut up
1 medium yellow sweet pepper, seeded and cut up
4 medium jalapeño, or serrano chile peppers, or 2 medium
habañero chile peppers, seeded and cut up
2 11.5-oz. cans hot-style vegetable juice
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. sugar
2 6-oz. cans canned crab meat, drained, flaked, and cartilage
removed
Chopped fresh chives (optional)
Directions
1. Heat oven to 425 degrees F. Place tomatoes (cut sides up), onion,
and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato
skins are charred. Peel off tomato skins.
2. Place tomatoes in food processor. Cover; process until smooth.
Transfer to large serving bowl. Place onion, garlic, cucumber, sweet
pepper, and chile peppers in food processor. Cover; pulse with on/off
turns until chopped to desired consistency.
3. Add processed vegetables, vegetable juice, lemon juice, olive oil,
sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to tomatoes.
Stir to combine. Cover; chill at last 4 hours or up to 24 hours.
4. Spoon gazpacho in bowls. Top with crab meat. Sprinkle chives.
Makes 8 servings.
Hot: 4 medium jalapeño chile peppers
Hotter: 4 medium serrano chile peppers
Hottest: 2 medium habañero chile peppers
Nutrition Facts
Calories 122, Total Fat (g) 4, Saturated Fat (g) 1, Monounsaturated Fat
(g) 3, Polyunsaturated Fat (g) 0, Cholesterol (mg) 53, Sodium (mg) 570,
Carbohydrate (g) 12, Total Sugar (g) 7, Fiber (g) 2, Protein (g) 10
Source: BHG Magazine
CHICKEN-CHIPOTLE BURRITO BOWLS
Chipotle peppers lend a smoky, spicy flavor to this homey southwestern
chicken casserole.
Ingredients:
1 lb. boneless, skinless chicken breast halves, cubed
1 (15-oz.) can black beans, drained and rinsed
1 cup frozen corn
2 cups canned, crushed tomatoes
1 to 2 teaspoons finely chopped canned chipotle chile peppers in adobo
sauce
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 clove garlic, minced
4 corn tortillas, cut or torn into bite-sized pieces
2 cups hot cooked white rice
Reduced-fat dairy sour cream (optional)
Reduced-fat shredded cheddar or Monterey Jack cheese (optional)
Fresh cilantro (optional)
Directions:
Heat oven to 350 degrees. Spray a 9x13-inch glass baking dish with
nonstick cooking spray. Arrange chicken in an even layer in baking
dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers,
cumin, cilantro, and garlic; pour mixture evenly over chicken. Sprinkle
with tortilla pieces. Bake for 25 to 30 minutes or until chicken is
tender and no longer pink. To serve, divide rice evenly among four
serving bowls. Top with chicken mixture. Garnish with sour cream,
shredded cheese, and cilantro, if desired.
Number of Servings: 4
Source: BetterRecipes.com
PASTEL DE ELOTE
(Mexican Corn Pie)
Serving Size : 8
3 Large Eggs
1 Can Cream Style Corn -- 8 3/4 Oz
1 Package Frozen Corn, Thawed And Drained -- 10 Oz
1/2 Cup Butter, Melted
1/2 Cup Cornmeal
1 Cup Sour Cream -- 8 Oz
4 Ounces Monterey Jack Cheese, Cut In 1/2-Inch Cube
4 Ounces Sharp Cheddar Cheese, Cut In 1/2-Inch Cube
1 Can Chopped Mild Green Chiles -- 4 Oz
1/2 Teaspoon Salt
1/4 Teaspoon Worcestershire Sauce
Grease a 10-inch pie plate generously with shortening,. In a large
bowl, beat eggs. Add remaining ingredients and stir until thoroughly
mixed. Pour into pie plate and bake uncovered at 350 degrees for one
hour. This pie may be baked and then kept in the refrigerator for up to
3 days. Reheat refrigerated pie at 350 degrees for about 20 minutes.
The pie may also be frozen after baking and kept frozen for up to 3
months. Thaw and reheat at 350 degrees for about 20 minutes.
NOTES : This may be served as a main luncheon dish or as a side dish
for dinner.
SOPA SECA
(Mexican Rice)
2 Teaspoons olive oil
1/2 Teaspoon minced garlic
1/2 Cup chopped onions
1 Large tomato chopped
1 Cup uncooked -- converted rice
1 Small green pepper -- seeded and diced
1 Can chicken broth -- (13 ounce)
1 Dash red pepper
1/2 Teaspoon oregano
1/2 Teaspoon salt
Heat oil in a Dutch oven over moderate heat. Add garlic, onion and
tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and
cook for 2 minutes, stirring until rice is shiny and hot.Stir in green
pepper, chicken broth, red pepper, oregano and salt. Bring to a boil.
Cover and bake for 20 minutes at 400 degrees.
4 servings.
MANCHEGO MUSHROOM QUESADILLAS
Makes: 4 appetizer servings
Prep: 25 minutes
Cook: 2 minutes per batch
Ingredients
4 slices bacon, chopped
1/4 cup chopped onion
1 clove garlic, minced
8 oz. portobello or button mushrooms, sliced into bite-size
pieces
1/4 tsp. crushed red pepper
1/4 tsp. Worcestershire sauce
2 Tbsp. snipped fresh cilantro
1 Tbsp. butter, cut into 4 pieces
4 oz. Manchego or Monterey Jack cheese, shredded (1 cup)
4 7- or 8-inch flour tortillas
1/2 cup dairy sour cream
1/3 cup chopped tomato
1/3 cup chopped green sweet pepper
2 Tbsp. sliced green onion
Directions
1. In a large skillet cook bacon over medium heat until bacon starts to
crisp, stirring often. Add onion and garlic; cook and stir for 5
minutes or until onion is tender. Add mushrooms; cook and stir until
tender. Remove from heat. Stir in crushed red pepper, Worcestershire,
and cilantro.
2. In another large skillet or on a griddle melt 1 piece of the butter
over medium heat. For quesadilla, sprinkle 1/4 cup cheese over half of
each tortilla. Top cheese with 1/3 cup of the mushroom mixture. Fold
tortillas, in half, pressing gently. In prepared skillet cook one
quesadilla for 2 to 3 minutes or until lightly browned, turning once.
Remove quesadilla from skillet; place on baking sheet. Keep warm in a
300 degree F. oven. Repeat with remaining butter and quesadillas. Spoon
sour cream into a bowl; sprinkle with tomato, sweet pepper, and green
onion. Cut quesadillas into wedges; serve with sour cream sauce. Makes
4 appetizer servings.
Nutrition Facts
Servings Per Recipe 4 appetizer servings Calories 392, Total Fat (g)
28, Saturated Fat (g) 14, Monounsaturated Fat (g) 8, Polyunsaturated
Fat (g) 3, Cholesterol (mg) 52, Sodium (mg) 683, Carbohydrate (g) 23,
Total Sugar (g) 4, Fiber (g) 2, Protein (g) 13, Vitamin C (DV%) 24,
Calcium (DV%) 21, Iron (DV%) 9, Percent Daily Values are based on a
2,000 calorie diet
Source: Better Homes & Gardens
MEXICAN RICE PUDDING
(Arroz con leche)
2 inches cinnamon stick
A 2" strip of lime zest, 3/4 " wide
1 c rice
1 qt. milk
3/4 c sugar
1/4 t salt
4 lg egg yolks
1/2 t vanilla extract (Mexican vanilla is best)
1/4 c raisins
1 T unsalted butter, cut into bits
Ground cinnamon, for garnish
1. The rice: Bring 2 c water to boil in med saucepan, add cinn stick
and lime zest, cover and simmer over med heat for 5 min. Pour in rice,
let mix return to boil, stir once, then cover and cook over med-low
heat for 20 min, until all the liquid is absorbed and the rice is
tender.
2. The pudding: Stir in milk, sugar, and salt and simmer over med to
med-low heat, stirring frequently, until the liquid shows the FIRST
signs of thickening, 20-25 min. Take from the heat and remove the cinn
stick and zest. Beat the egg yolks until runny, stir in the vanilla and
a few T of the hot rice, the stir yolk concoction back into the rice
mixture, Mix in HALF the raisins, then spoon the rice pudding into a
decorative 8"square baking dish.
3. Browning and finishing the pudding: Preheat the broiler and dot the
rice pudding w/butter. Set the dish under the heat long enough to brown
the top, 3 or 4 min. Sprinkle with remaining raisins and the ground
cinnamon, and serve warm or at room temperature.
NOTES: Timing and Advance Preparation The rice pudding can be ready in
an hour, much of which won't involve your direct participation. It may
be prepared through Step 2 a day or two in advance, then buttered and
broiled shortly before serving.
QUESO FUNDIDO
This is a great appetizer and can be a main dish by adding different
meats and/or vegetables to the cheese and serving with warm flour
tortillas and a salad.
2 green onions and tops, sliced
4 large cloves garlic, minced
2 tablespoons butter
16 ounces Jalapeño Jack cheese, cut into 1/2-inch cubes
2 to 4 tablespoons milk
8 chorizo (spicy sausage), casing removed, cooked until browned,
drained, crumbled
2 tablespoons chopped tomato
2 tablespoons finely chopped fresh cilantro
16 flour tortillas, warm
Sauté onions and garlic in butter in medium saucepan until tender, 2 to
3 minutes. Add cheese; cook, covered, over medium to medium-low heat
until cheese is melted, 8 to 10 minutes, stirring frequently. Stir in
milk if mixture is too thick.
Spoon cheese into bowl or small chafing dish; sprinkle with chorizo,
tomato and cilantro. Spoon about 2 tablespoons mixture on each tortilla
and roll up.
Makes 8 servings.
TIPS: It may be necessary to add more milk if mixture is too thick for
dipping. Browned ground beef, seasoned to taste with taco seasoning,
can be substituted for the chorizo.
Source: the American Dairy Association.
CILANTRO SAUCE OVER CHICKEN
Makes 6 to 8 servings.
Preparation Time: 10 mins
Cooking Time: 5 min
6 to 8 boneless, skinless chicken breast halves, cooked* and kept warm
2 cups loosely packed fresh cilantro
1 (12-ounce) can Evaporated Milk
1 cup water
2 teaspoons Granulated Chicken Flavor Bouillon
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
Ground black pepper to taste
* I pan fry chicken breasts, seasoned lightly with garlic salt and
ground cumin, in a small amount of canola oil.
Place cilantro, evaporated milk, water and bouillon in blender; cover.
Blend until smooth.
Melt butter in medium saucepan over medium heat. Remove from heat. Stir
in flour, stirring constantly until smooth. Stir in cilantro mixture.
Cook over medium-low heat, stirring constantly, until mixture comes to
a boil and thickens slightly. Season to taste with pepper.
Pour sauce over chicken breasts.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 330 Calories from Fat: 120 Total Fat: 14 g Saturated Fat: 8 g
Cholesterol: 130 mg Sodium: 380 mg Carbohydrates: 9 g Dietary Fiber: 0
g Sugars: 6 g Protein: 40 g
Source: My adaptation of several recipes
HUEVOS RANCHEROS
I N G R E D I E N T S
2 cups chopped tomatoes
1 teaspoon mashed garlic
1 small arbol chile
2 tablespoons olive oil, plus 4 tablespoons
1/2 onion, sliced
Salt
1/2 teaspoon crushed Mexican oregano leaves
6 corn tortillas
6 eggs
Butter, for frying eggs
I N S T R U C T I O N S
Place tomatoes, garlic, and dried red chile in a blender and puree
until smooth. Set aside.
Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1
minute. Strain the pureed sauce into the saucepan with onion. Season
with salt and crushed oregano. Cook over medium heat for 3 minutes.
Keep mixture at a simmer. Have warm plates ready.
Fry tortillas in remaining 4 tablespoons of oil in a medium skillet.
Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place
eggs on each tortilla and cover with the sauce.
CHILI'S CHICKEN ENCHILADA SOUP
1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 qts. water, divided
2 C. crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded
In large pot, place oil, chicken base, onion and spices. Sauté until
onions are soft and clear, about 5 minutes. In another container,
combine masa with 1 quart water. Stir until all lumps dissolve. Add to
sautéed onions and bring to boil. Cook an additional 2-3 minutes,
stirring constantly.
Add remaining water to pot. Add tomatoes and return to a boil, stirring
occasionally. Add cheese and stir until it melts. Add chicken; heat and
serve.
Garnish with shredded cheddar cheese, crumbled tortilla chips, and
salsa.
Serves 16-20.
BEEF AND BEAN CHIMICHANGAS
While not low in fat, they are lower because they're baked, not fried.
I omit the corn and add fresh jalapeno peppers and cilantro - inside
and out (garnish) - of each chimichanga. You can use butter-flavored
spray in place of butter.
Ingredients:
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain
excess grease, and add the onion, bell pepper, and corn. Cook for about
5 more minutes, or until vegetables are tender. Stir in the taco sauce,
and season with chili powder, garlic salt and cumin, stirring until
blended. Cook until heated through, then remove from heat, and set
aside.
3. Open the can of beans, and spread a thin layer of beans onto each of
the tortillas. Spoon the beef mixture down the center, and then top
with as much shredded cheese as you like. Roll up the tortillas, and
place them seam-side down onto a baking sheet. Brush the tortillas with
melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden
brown. Serve with lettuce and tomato.
BURRITO PIE
Ingredients:
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5
minutes. Add the onion and garlic, and saute for 5 more minutes. Drain
any excess fat, if desired. Mix in the olives, green chile peppers,
tomatoes with green chile peppers, taco sauce and refried beans. Stir
mixture thoroughly, reduce heat to low, and let simmer for 15 to 20
minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart
casserole dish. Cover with a layer of tortillas followed by more meat
mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern
until all the tortillas are used, topping off with a layer of meat
mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is
slightly brown and bubbly.
CARNE ADOVADA
2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 1/2 cups warm water
3 cloves garlic, peeled and minced 1 1/2 teaspoons dried oregano
1/3 teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat
1. In a skillet or frying pan, heat oil over medium heat. Stir in flour
and brown until light golden brown. Blend in chile powder. Slowly add
water, stirring until lumps are removed. Add garlic, oregano, cumin and
salt. Simmer on medium heat for 15 minutes. Remove from heat and let
cool.
2. Place pork in a large baking pan or casserole pan. When chile
mixture has cooled, add it to pork and mix until pork is covered with
chile. Marinate pork for at least 12 hours or overnight.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Bake pork in preheated oven for at least 4 1/2 hours, or until meat
is well cooked, tender and falls apart.
CHICKEN ENCHILADA CASSEROLE
"Strata of tortillas, chicken, cheese and a hot salsa-bean-sour cream
mixture make a robust entree."
Prep Time: 30 Minutes.
Cook Time: 30 Minutes.
Ready In: 1 Hour .
Makes 12 servings.
Ingredients:
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of
chicken soup
1/4 cup diced onion 1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves -
cooked and shredded
4 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion
and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla
strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar
cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and
bubbly. Let stand about 10 minutes.
Source: Safeway,com
ENCHILADA CASSEROLE
6 servings
1 lb. ground beef
10 oz. Can enchilada sauce
1 c. salsa
6 flour tortillas (10")
2 c. fresh corn
4 c. (16 oz.) shredded cheddar cheese
In a skillet, brown beef and drain. Stir in enchilada sauce and salsa;
set aside.
Place two tortillas, overlapping as necessary, in the bottom of a
greased 13x9 inch baking dish. Cover with 1/3 of the meat mixture; top
with 1 c. corn, sprinkle with 1 1/3 c. cheese. Repeat layers once, then
top with remaining tortillas, meat and cheese.
Bake, uncovered, at 350 for 30 minutes or until bubbly.
CHILE VERDE
Ingredients:
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
Directions:
1. In a large stock pot, over high heat, sear the pork in the vegetable
oil until golden brown. Remove the pork from the pot, reserve 2
tablespoons oil in the pan, and . Cook the chopped onion and garlic,
seasoned with salt and pepper, in the reserved oil until onions are
tender. Season with cumin, then stir in pork and chicken stock. Simmer
for 1/2 hour.
2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos
and cilantro in a blender, and add them to the pot. Cook an additional
30 to 45 minutes.
Serves 20.
Nutrition per serving:
Calories 384
Total Fat 25.6 g
Cholesterol 81 mg
Sodium 1301 mg
Total Carbohydrates 8.6 g
Dietary Fiber 2.5 g
Protein 29.3 g
FIDEO
Ingredients:
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
Directions:
1. In a large stock pot, over high heat, sear the pork in the vegetable
oil until golden brown. Remove the pork from the pot, reserve 2
tablespoons oil in the pan, and . Cook the chopped onion and garlic,
seasoned with salt and pepper, in the reserved oil until onions are
tender. Season with cumin, then stir in pork and chicken stock. Simmer
for 1/2 hour.
2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos
and cilantro in a blender, and add them to the pot. Cook an additional
30 to 45 minutes.
Serves 12.
Nutrition per serving
Calories 455
Total Fat 14.4 g
Cholesterol 70 mg
Sodium 215 mg
Total Carbohydrates 47.9 g
Dietary Fiber 3.3 g
Protein 32.2 g
CHILE AND CHEESE STUFFED-CHICKEN BREASTS
Makes 8 servings
8 chicken breasts, boned & skinned
1 c. shredded Jack cheese
1 c. shredded cheddar cheese
1 (4 oz.) can sliced black olives, drained
1 (7 oz.) can chopped green chilies
1 sm. onion, peeled & minced
Wooden toothpicks for securing bundles
1/4 c. butter or margarine, melted
1/2 lb. tortilla chips, crushed (see cook's notes)
Salsa (opt. garnish)
Sour cream (opt. garnish)
Preheat oven to 350 degrees.
Place chicken breasts between layers of plastic wrap or waxed paper.
Lightly pound chicken breasts with mallet, meat pounder, or heavy pot.
Try to pound chicken breasts to a uniform thickness. Set aside.
In a large bowl, stir cheeses, olives, green chilies and onion. Place
approximately 1/2 cup of cheese mixture on each chicken breast; roll up
and tuck under ends to completely enclose filling. Secure each breast
with wooden toothpick. Dip each chicken bundle into melted margarine
and roll in crushed tortilla chips to completely cover. Place chicken
bundles in 8 x 12 inch baking dish. Top with additional crushed
tortilla chips.
Cover with aluminum foil and bake for 35 minutes.
TO COOK IN A MICROWAVE:
Place chicken in microwave safe dish and cover with waxed paper.
Microwave on high for 12 minutes. Test to make sure chicken is cooked
through and no pink remains (especially those that were positioned in
middle of dish). Remove toothpicks and serve. Garnish with your
favorite salsa and sour cream, if desired.
Cook's Notes: To easily crush chips, place them in plastic bag and
crush with rolling pin.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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