Rachel's Salsa

Rachel's Salsa

3-4 cloves garlic
1/2 jalapeno, seeded
1/2 onion
pepper, red, green. yellow, or arange.
1 qt. tomatoes
salt
 lime juice

Combine the first four ingredients.  Using a food processor to chop evenly.  Add the tomatoes, salt, and lime juice to the food processor and blend until smooth

Cinco De Mayo-Nachos

Nacho - Copy Cat (Serendipity)

I don't go to Vegas very often, only for certain sporting events, visiting friends, or stopping through on our way to CA.  I am not a gambler but there are certain things that I love in Vegas like the fountains and gardens at the Bilago, and particular restaurants.  My daughter loves the frozen hot chocolate drinks at "Serendipity" but I love the Nachos! In celebration of Cinco De Mayo I once again attempted to make my version of Serendipity's Nachos.  My first try was the best, this time they were not as goopy!  But still a fun treat once in awhile.

Nachos

tortilla chips, I love the Juanita's brand
ground beef
1/2 yellow onion, chopped fine
black beans, rinsed and drained
Tostido's Salsa Con Queso, med or mild
tomato, chopped
green Chiles, optional
guacamole. as desired (previously posted)
sour cream
cheddar cheese, grated (to top)
green onions, chopped

Layer tortilla chips with beans, ground beef, green Chiles, the salsa con queso (generously, after warming), tomato, and guacamole. Repeat layers one or two more times, top with sour cream, cheddar cheese and green onion. 

These chips are fabulous, more like I have had in a good Mexican restaurant than any other store bought chip.  Served warm they are even better and they are also gluten free.

Chicken Tortilla Soup

Tex-Mex Tortilla Soup

2 whole large chicken breasts, skinned  and boned,                                   

2 c. water                                                                                     
1 14.5 oz. can beef broth                                                  
1 14.5 oz. can chicken broth                                             
1 14.5 oz. can tomatoes, cut up                                                     
½ c. onion, chopped                                                                       
½ c. green pepper, chopped                                               
1 8 &2/4 oz. whole kernel corn, drained                                       
1 t. chili powder
½ t. cumin
1/8 t. black pepper
Tortilla chips, 3 c. coarsely crushed
4 oz. Monterey Jack cheese, about 1 c., grated
1 avocado, peeled, pit removed and cut up
 

Cut chicken into 1 inch cubes; set aside.  In a large saucepan combine water, chicken broth, beef broth, undrained tomatoes, onion, and green pepper. Bring to boiling.  Add chicken; reduce heat.  Cover and simmer for 10 mins.  Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 mins more.  To serve, place crushed tortilla chips into each bowl.  Ladle soup over tortilla chips.  Sprinkle with cheese, avocado, and cilantro if desired.  Serve with lime wedges, if desired.  Makes 6 servings.

 This is one of my favorite go to recipes because I have all of the ingredients in my pantry 98% of the time and because literally everyone in my family loves this soup.  I make a double batch because it is great for leftovers and or freezes really well, minus the cheese, for another time.

Low Cal Tostadas - Pantry Staples

I have been watching recipes on Pinterest for new or improved recipes.  I have noticed a lot that are called Mexican Pizza's or Mediterranean Taco's or something similar.  I came up with something from my pantry.
I always have corn and flour tortillas in my fridge as well as salsa's or my own Pico.  In my freezer I have chicken breasts, chicken thighs, drumsticks, and whole chickens.  I also have cooked chicken, sometimes grilled, baked or boiled, cut up into pieces ready for certain recipes.  In food storage I have my home canned salsa, green chilie's, black beans, as well as frozen chilie's from my garden. so this is my version of Low Cal Tostada's

2-4 corn tortillias
olive or canola oil
black beans, warmed and drained of most liquid, mashed
1 c. cooked chicken, cubed
1/3 med. onion, chopped finely
1 t. cumin, more if desired
tomato, cut in pieces
1/2 half avocado, sliced

 Place tortillas on a foil lined baking sheet and brush with olive or canola oil.  Bake at 450 for 8-10 minutes to turn crisp, a shorter time will make them tough.  Put black beans into a pan and heat thoroughly, drain leaving a small amount of the liquid to mash.  In a skillet place a small amount of oil and saute the onion until transparent, add the chicken, the green chilie's, and cumin and warm through.  Place the beans on top of the shell then the chicken, avocado, and tomatoes.  Additonal toppings if desired.



other possible ingredients: (this would add calories and no longer be dairy free)
sweet corn
cheese
sour cream
olives

Cheese Enchiladas (Gourmet Guy)

Cheese and Onion Enchiladas

Gourmet Guy here. The key to this recipe is the sauce! We've made enchiladas at home with canned sauce before and they are never anything like what you get in a good Mexican restaurant. These are different and it is all about the sauce!

Enchilada Sauce

Ingredients:
2 tablespoons lard, bacon drippings or olive oil
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon oregano, crumbled
2 tablespoons flour
¼ cup pure red chile powder (not cayenne)
2 cups chicken stock or water
salt to taste (3/4 teaspoon)

Instructions:
Heat fat in skillet over medium heat. Add garlic and sauté briefly, then stir in cumin and oregano. Sprinkle in flour and cook for a minute or two. Stir in chili powder and immediately add the stock or water, stirring to break up any lumps. Continue stirring until the sauce nearly comes to a boil. Lower the heat and simmer for about two minutes so flavors blend. Season well with salt. Remove from heat.

To assemble the enchiladas, coat the bottom of a 9 X 9 baking dish with the sauce. Working one at a time, spread about a teaspoon of sauce on each of six corn tortillas. Microwave each tortilla about 10 seconds to soften, place a generous amount of grated cheese in center of warmed tortilla, add chopped onion to taste (I like lots of onion), and roll enchilada. Place seam-side down in the baking dish. Repeat for the remaining enchiladas. Pour remaining sauce evenly over the enchiladas, top with grated cheese and sprinkle a few more onions on top. Bake at 400 degrees for 10-15 minutes. Serve with Spanish rice and beans. Top with guacamole and sour cream if desired.
 

Enchiladas Con Pollo (revisited)

  Echiladas Con Pollos


 2 whole chicken breasts
water
½ small onion, chopped
1 bay leaf
8 peppercorns
salt ½ medium onion, chopped
3 T. Parmesan cheese
1 c. Monterey Jack Cheese

Cream Sauce
1 4 oz. can diced green chile's
1 13 oz. can tomatillos, drained or 1¾ can tomatoes, drained
1/4 c. cilantro
3/4 c. whipping cream
1 egg
salt
canola oil, for frying tortillas
8 corn tortillas
grated Cheddar or Monterey jack cheese
guacamole 3-4 radishes, sliced
2 c. shredded lettuce
12 ripe olives
Place chicken breasts in a large pot or Dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain. Shred chicken, mix with Parmesan cheese and 1 c. Monterey Jack cheese. Add salt if needed. Set aside. In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipping cream, and egg. Preheat oven to 350. Heat oil in a skillet. With tongs place tortilla in oil 1 at a time, hold 3-5 seconds. Drain over skillet or on paper towels. Place 1/8 of the chicken mixture on each tortilla. Roll tightly and place seam side down in a 10x13 pan. Cover with cream mixture and sprinkle evenly with the Cheddar or Monterey Jack cheese. Bake 20 mins., or until heated through and bubbly. Serve with sour cream, guacamole, garnish with radishes and lettuce

Quatro Frijoles con Pollo Cantaro--slow cooker

Again I found this recipe and can't give credit for it but I recently tried it and like it. I would add jalapeno peppers to the recipe to give it a little kick. I would also use pork rather than chicken.

1 c. pitted black olives
1 lb. boneless, skinless chicken breast, cubed
1 16 oz. garbanzo beans, rinsed and drained
1 16 oz. can Great Northern or navy beans, rinsed and drained
1 15 oz. can cannellini beans, rinsed and drained
1 16 oz. can red kidney beans, rinsed and drained
2 c. chicken stock, plus extra as needed
1 Tbsp. olive or canola oil
1 c. onion, minced
2 tsp. garlic, minced
1 1/2 tsp. ground cumin
hot sauce to taste
2 c. crushed corn chips
6 oz. Monterey Jack cheese, grated
(small jalapeno seeded and minced finely, optional)

Combine olives, chicken, beans, chilies, and chicken stock in slow cooker. Mix well and set aside. Heat oil in large skillet, over medium heat. Cook onion, garlic, and cumin until onion is soft. Add to the chicken mixture. Cover, cook on low 4-5 hours. check liquid about halfway through, adding more hot broth as needed. Taste and add hot sauce, salt and pepper. Serve in warm bowls and garnish with corn chips and cheese.

Fish Tacos (Gourmet Guy)

I always like fish tacos, in fact, rarely do I order a traditional taco at a Mexican Restaurant if fish tacos are an option

So the other day, when Lauri and I decided we would have some fish for dinner, I suggested fish tacos and this is what happened.

Coat fillets with Spice Mix and grill until just done.

Mix mayonnaise, onion, Spice Mix and Chipotle Tabasco for sauce.

Grilled fillet ready to break into bite-size pieces and assemble tacos.

Shredded cabbage and chopped oregano.

Begin with two grilled tortillas. . .

add fish. . .

and sauce. . .

and oregano. . .

and finish with shredded cabbage. I added more Chipotle Tabasco sauce to mine for even more flavor. Delicious!! A little Pico would have been a good addition. Enjoy with sides of your choosing.

Fish Tacos

2 Cod fillets (Any ocean whitefish would work - Snapper would be excellent!)
Spice Mix
8 corn tortillas
1/4 c. onion chopped (1/4 inch cubes)
2-3 T. mayonnaise
1-1/2 cup cabbage shredded (we used purple)
1-1/2 T. fresh oregano minced
1 t. Chipotle Tabasco sauce
extra virgin olive oil

Coat fillets with extra virgin olive oil. Apply half of the Spice Mix to both sides of the fillets. Mix mayonnaise, onion, Chipotle Tabasco sauce, and remaining Spice Mix together in bowl to create the taco sauce. Grill fillets until just done, about 2-3 minutes per side - more for thicker fillets. Grill tortillas until warmed through and just beginning to toast - be careful not to dry them out.

Assemble tacos using two tortillas each, breaking fish into bite-sized pieces (1/2 fillet for each taco), place generous portion of sauce over fish, sprinkle with chopped oregano and top with generous portion of cabbage to fill taco.

Serve with spanish rice and corn or your favorite Mexican sides.


Spice Mix

2 t. chili powder
1 t. ground cumin
1/2 t. salt
1/4 t. pepper (preferably fresh ground)

Mix all ingredients together.

Sweet Pork

We love to eat at places like Costa Vida, or Cafe Rio and are always looking for recipes that can compare to some of our favorites to make on our own.

In December our family gathered together to watch a bowl game together. We all brought finger foods and Natalie found this new recipe to try. We made mini nachos with the meat, they were so good!

SWEET PORK

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

New "Bountiful Basket" Challege--Mexican

Another week of Bountiful Baskets, this time it was full of "Mexican" goodies. The tortillas which I forgot to take pictures of are so wonderful, they come in three sizes. Then there are these chile's and tomatillos that made me excited to start cooking.

First I began by pulling the husks off of the tomatillos, the inside is quite sticky once the husks are removed. Tomatillos are not apart of the tomato family even though you may hear that often.

After removing the husks I cut them up to place them into my food processor to make a delicious green sauce.
While I am working on the tomatillos I have the Anaheim chile's under a broiler in the oven.
The chile's will turn black and the skin starts to blister.
Remove them and place them in a plastic bag for a few minutes to let the skin soften and become easy to peel. While the Anaheim's sit cut the Jalapenos and remove the seeds, I ALWAYS USE GLOVES TO DO THIS. After removing the skin from the Anaheim Chile's cut them the Jalapenos and the Tomatillos into chunks and place in the food processor.
Process until they become an even texture.

Place into a bowl and serve with chips or use as a sauce for enchiladas.

While all of this is going on I also saute' a yellow onion to a slight brown color.

I always have cooked, cubed, chicken in my freezer for quick use. So I place the chicken some grated Cheddar and Monterrey Jack cheese and the onions on the fabulous tortillas and roll.

I cheated by using some canned green sauce to the bottom of the pan and place the enchiladas on top to keep them from sticking. Top with the fresh green sauce more of the grated cheese and bake at 350 for 20-25 minutes or until the cheese is bubbly.
Top with sour cream and avocado's and more of the green sauce as needed.

Yum.

Z Tejas Shrimp Toastada Bites our Copy Cat

When our oldest daughter's husband was going dental school in Las Vegas he worked as a valet at Z Tejas part time. He introduced us to their Shrimp Tostada Bites and we fell in love with them. So we set about to make our own version.

They are so yummy that it is impossible to just eat one. Assuming you like shrimp or course.

We bought these great shrimp on sale at a local grocery store. My "Gourmet Guy" peeled the shrimp and put the seasoning mix on them with a little olive oil and mixed them up.

We used our George Foreman Grill since it was snowing and cold outside. Usually the weather doesn't keep us from grilling but it was especially cold on this night. It was quick and easy and only took 2-3 minutes for them to be done on both sides.

We buy the flat tortilla chips and place fresh guacamole (previous recipe) on top and then the grilled shrimp.

So flavorful and good.

and so easy.

Shrimp Tostada Bites

Guacamole
Medium shrimp, peeled and deveined
Kerry’s grilling spice mixture
round tortilla chips

Sprinkle the grilling spice mixture on top of the shrimp and grill on each side long enough for the shrimp to turn pink. Do not over grill. Place a dollop of guacamole on a tortilla chip and top with one of the cooked shrimp.

Kerry’s Grilling Mix: (This is our modified version of Emeril Lagasse's Essence)

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
½- 1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container

Guacamole

I am always using guacamole and listing it as a part of my recipes so I thought that it only made sense that I should post it. This is my version of guacamole.

Cut the avocado in half, since it will be mashed up the easiest way to cut the flesh out is to use a spoon and scoop right around the outside and get the avocado out.
Take a sharp knife and hit the pit so that it sticks to the blade. Simply twist the blade and pull the pit out and discard. (or save the pit to put into the guacamole after to prevent it from turning darker.)

I usually do at least two avocados when I make a batch of guacamole. Using a pastry cutter makes mashing the avocado much easier.

A secret to getting lime juice out of a fresh lime is to pierce the skin with a knife and put it in the microwave for 10-15 seconds. Fresh lime juice adds a great flavor.

Putting the lime halves between a pair of tongs and squeezing saves your hands and gets far more juice out than I can ever do with my own hand. With the lime juice I add a large clove of minced garlic, 1/2 of an onion chopped finely, and 1/2 of a Roma tomato diced small. To bring out the taste even further I add garlic salt to taste. Mix well and serve. This goes really well with my Pico recipe and a lot of others.

Guacamole:

2 ripe avocados, peeled and mashed roughly
¼ small onion, chopped finely
1 T. lime juice, fresh is the best
1 small Roma tomato, diced small
garlic salt, to taste

Blend ingredients and serve with tortilla chips or as a garnish.

Homemade Refried Beans

I decided to make refried beans from scratch. I like that I know exactly what the ingredients are and the fact that there is no lard or preservatives in them. I want to use the beans that I have in storage and the fact the they are high in fiber as well as other nutrients.

Sort through the beans to get out the small stones and bad beans. Cover with water and soak over night or for a few hours at least.
Cook the beans and a whole chopped onion until tender, the skins should pull away from the beans as you blow on them. I cooked these for 3-4 hours so that I knew they were soft and easy to mash.

For flavor and a little heat I added the diced chiles, next time I will add a little more heat!

We also added a whole roasted garlic before mashing.

Putting a couple of cups at a time into the food processor we pureed the beans, garlic, and chiles until smooth.

We took the desired amount of beans and heated in skillet and topped with grated cheese and froze the remaining beans for another meal. They had a great flavor and I will continue to do this in the future.

Tamale Pie

Tamales are one of my favorite foods, good tamales. I think that comes from growing up in Southern Colorado, my brother tells me that we had some neighbors that made really, really good Mexican food. I also had a friend in Washington State that had me help her make these fabulous tamales one day. Since I am the only in my family who really loves tamales I have not been willing to take the time to make them since they are very labor intensive. Just after I got married I found this recipe in Betty Crocker and it is a fall back recipe for me, my family puts up with it once in awhile. I was craving tamales so I turned to this..

Tamale Pie

1 lb. lean ground beef
¼ lb. bulk pork sausage
1 medium onion, chopped
1 clove garlic, minced
1 16 oz. can of whole tomatoes
1 16 oz. can of whole kernel corn, drained
1 16 oz. can pitted black olive, drained, save a few for the top
1 ½-3 t. chili powder (depending on how hot you like it)
1 tsp. salt
1 c. cornmeal
1 c. milk
2 eggs, beaten
1 c. shredded Cheddar cheese

Cook and stir pork, hamburger, onion, and garlic until meat is browned. Add tomatoes, corn olives, chili powder, and salt. Heat thoroughly. Pour into a two quart casserole or a square baking pan.

Mix cornmeal, eggs, and milk; pour over the meat mixture. Top with the cheese. Bake at 350 for 40-50 minutes or until golden brown. Garnish with sour cream and remaining olives.