Stovetop Chicken Fajitas

2 tsp canola oil

2 red bell peppers,stemmed, seeded, and sliced thin

1 red onion, halved and sliced thin

salt and pepper

4 (6 ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary

1/2 cup orange juice

3/4 cup minced fresh cilantro

1 TB Worcestershire sauce

4 garlic cloves, minced

2 tsp minced canned chipotle chile in adobo sauce

1 tsp yellow mustard

1 tomato, cored, seeded, and chopped, medium

3 scallions, sliced thin

8 whole-wheat flour tortillas, warmed

1. Heat the oil in a 12 inch skillet over medium high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.

2. Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, 1/2 cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.

3. Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to 1/4 cup, about 5 minutes.

4. Off the heat, stir in the mustard, tomato, scallions, remaining 1/4 cup cilantro, and shredded chicken. Season with salt and pepper to taste and serve with the pepper-onion mixture and warm tortillas.

From America's Test Kitchen Healthy Family Cookbook

Ultimate Spicy Beef Nachos

SALSA

1/2 small red onion

1/4 cup fresh cilantro

1 TB fresh lime juice

1 garlic clove, peeled

2 TB canned pickled jalapeno chile, drained

1/4 tsp salt

1 14.5 ounce can diced tomatoes drained

REFRIED BEANS

1/2 cup canned refried beans

1 ounce pepper Jack cheese, shredded (about 1/4 cup)

1 TB chopped canned pickled jalapeno chile

SPICY BEEF

2 tsp vegetable oil

1 small onion, minced

2 garlic cloves, minced

1 TB chili powder

1 tsp ground cumin

12 tsp dried oregano

1 tsp salt

1 pound 90 percent lean ground beef

2 TB tomato paste

1 tsp brown sugar

1 medium canned chipotle chile, chopped

plus 1 tsp adobo sauce

1/2 cup water

2 tsp fresh lime juice

ASSEMBLY

1 9 1/2 ounce bag tortilla chips

16 ounces pepper Jack cheese, shredded (about 4 cups)

2 jalapeno chiles, sliced into thin rings

Sour cream (optional)

Diced avocado (optional)

cilantro sprigs (optional)

1. For the Salsa: Pulse the onion, cilantro, lime juice, garlic, jalapeno, and salt in a food processor until roughly chopped, about five 1 second pulses. Add the tomatoes and pulse until chopped, about two 1 second pulses. Transfer the mixture to a fine mesh sstrainer and drain briefly; place in a small bowl and set aside.

2. For the Beans: Pulse all the ingredients in the food processor until smooth. Transfer to a bowl and cover with plastic wrap.

3. For the Beef: Heat the oil in a large skillet over medium heat until shimmering. Cook the onion, stirring occasionally, until softened, about 4 minutes. Add the garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add the beef and cook, breaking the meat into small bits with the wooden spoon and scraping the pan bottom to prevent scorching, until no longer pink, about 5 minutes. Drain grease if there is any. Add the tomato paste, sugar, chile, and adobo sauce and cook until the paste begins to darken, about 1 minute. Add the water, bring to a simmer, and cook over medium-low heat until the mixture is nearly dry, 5 to 7 minutes. Stir in the lime juice and transfer the mixture to a plate lined with several layers of paper towels. Use more paper towel to blot up excess grease.

4. To assemble: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Spread half of the chips on a large, oven-safe serving platter or a 13 x 9 baking dish. dollop half o the bean mixture over the chips, then spread evenly. Scatter half of the beef mixture over the beans, top with 2 cups of the cheese and half of the jalapenos. Repeat with the remaining chips, beans, beef, cheese and jalapenos. Bake until the cheese is melted and just beginning to brown, 12 to 14 minutes. Top with the salsa and garnish with sour cream, avocado, and cilantro leaves if desired.

From Best of America's Test Kitchen, 2008

Green Chile Chicken Enchiladas

I have been cooking...lots actually. I just forget to take pictures (and partly on purpose because I can't take nice pictures like Jessica) and then figure why post a recipe for something yummy without a picture? No one will even be tempted to make it because, let's be honest...we all love pictures of good food, right? Well, sorry to say. No picture here. But Ryan (brother) was visiting us for a few days and I made this recipe and he said to me "This is really good. Is this on the food blog?" - Uh, he KNOWS about the food blog? Yeah, because his wife is the one that mostly posts on this blog. So, I decided to post it on the food blog. Just for him...and for his wife, if she ever wants to make them. Make them...they were yummy. And it's a little bit of New Mexico right in your home! :)

Filling:
1 Rotisserie Chicken, skinned, and chopped...or about 3-ish cups chopped chicken
2-4 oz. cans of diced green chiles
1-8 oz. package of softened cream cheese, cut up into cubes
1 can black beans
1 cup corn (I use costco corn and just run tap water over it to thaw it out a little bit)

Sauce:
2 T. Butter
1/2 C. chopped onion*
2 Tbs. Flour
1/3 C. chicken broth
1/4 C. milk
1/4 tsp. salt
1/4 tsp. pepper
1-10 oz. can green chile enchilada sauce
1/2 C. sour cream

8 oz. monterey jack cheese, shredded (I've used mozzarella but it just wasn't quite the same)
Flour Tortillas (I use the Costco ones....love them!)
Fresh Cilantro

Preheat oven to 375 degrees.

Combing cream cheese, and green chiles. Mix together well. Add the chicken, black beans, and corn. Mix to combine. Set aside.

In a large skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and begins turning translucent, this will take about 3-4 minutes. Sprinkle the flour over the onions as you stir. Cook for about 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until it begins to bubble and has thickened (about 3-4 minutes). Add salt and pepper. Remove from heat and stir in enchilada sauce and sour cream.

Spread about 1/4 C. of the green sauce on the bottom of a 9x13 dish. (Or, if you have a smaller family, like me. Use a 8x8 pan and a tin 8x8 pan and freeze one of them for another quick dinner in the future. This freezes well!) Fill each tortilla with about 1/2 C. of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple Tbs. for each enchilada. Save at least 1/2 C. cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.

Pour the green/white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.


*Go buy a Vidalia Chopper right now if you don't already have one. Jess, do you like yours? I LOVE LOVE LOVE mine. Honestly, if there was a fire in my house, it would be the second thing I'd grab second only to my child! :) I buy a big bag of onions at Costco and chop about half of them up right away and freeze them (about one onion per freezer bag) and it makes it SO nice when I'm cooking something with onion, which I do often. I just pull out an already chopped, frozen bag of onion. If I know I'm going to use it early enough, sometimes I'll pull it out and let it thaw, but it really doesn't matter.

I adapted this recipe from my kitchen cafe

Chicken Enchiladas

I love enchiladas. Might be because I life up in the frigid north where there is no such thing as Mexican food (ok I may be exaggerating a little, but not much).

I love using this recipe and splitting it into two pans, freezing half for later.




2-3 Chicken Breasts
1 tablespoon oil
1 medium onion, chopped
1 can chopped green chiles
1/4 cup chicken broth from chicken just cooked (or to your preference...depending on how saucy you like it)
1/4 cup cream cheese, diced
1 cup sour cream
8-10 flour tortillas (have you tried the uncooked tortillas at Costco? We buy like 5 bags every time we are down in the states. So yummy)
1/2 pound Monterey Jack Cheese, grated

Place chicken breats in saucepan and cover with water. Sprinkle with salt and pepper. Bring to a boil, cover, reduce heat and simmer until chicken is done (about 30 minutes). Shred chicken and save the broth.

Saute the onions and green chiles in the oil until golden brown. Drain off any excess fat. Add broth, cream cheese, and sour cream. Heat through.

Lay out tortillas one at a time. Put in each about 1/3 c. of filling, 2 T. chicken, and a sprinkle of cheese. Roll up. Line up each enchilada in a 13x9 inch casserole pan (or two smaller pans). Spread remaining sauce and cheese over top.

Bake uncovered at 350 for 20 minutes.

Mexican Rice

This was an excellent side dish for anything Mexican. Easy. Yummy. Just what I like.

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon taco seasoning
1/2 cup stewed tomatoes, chopped small
2 tablespoons Tomato paste
2 cups chicken broth

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt,cumin, and taco seasoning.
2. Stir in tomatoes and tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Home Made Salsa

I have made this 4 times in the last week and it is oh so good. All of the ingredients were from my garden and my dad's garden except the cilantro and garlic salt. I didn't have a recipe to go off of, I just put in the basics and it turned out great. Add as much as you want of everything until you like it. Add jalapeno peppers if you like spice. Brandon and I are not fans of spice.

Tomatoes

Green Peppers

Onions

Cilantro

Garlic Salt

Cafe Rio Salad...with a twist

One thing I'm dying without is Cafe Rio. None of that amazing fresh-mex up here in the wintry north.

Making them yourself is a daunting task - making the rice, beans, meat, dressing, guac, tortilla strips...because you have to have EVERY PART to make it the real deal.

Another reason I don't like to make them is that only Ry and I eat them (Mady hasn't learned the joys of lettuce yet) which means TONS of food leftover.

Solution? Hint: it has to do with my new quest to simplify and stock my freezer!

I used all the leftovers in an assembly-line to put together some amazing burritos which I stuck in the freezer for quick lunches. A-M-A-Z-I-N-G! Ryan ate one today and about passed out from the goodness.

So lets start with the recipes:

Shredded Sweet Pork

3 lb pork roast

1 c brown sugar

1 c Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

1 c brown sugar

1 c red enchilada sauce

Cilantro Lime Rice

3 c water (or a little bit more...whatever ratio you use for cooking your rice)

3 c rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked.

Garlic Black Beans

1 can black beans

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin - add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Tortilla Strips
*Cut corn tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Now you know how to put the salads together, so I will just assist in the freezer burrito part.

Step 1: Set up an assembly line with rice, beans, pork, tortillas, cheese, leftover dressing, and salsa (if you want).

Step 2: Center a tortilla on parchment or wax paper. Fill with desired ingredients.

Step 3: Fold the bottom and sides of the tortilla towards the center as tightly as possible. Fold the paper around the burrito as tightly as possible

Step 4: Pack burritos in a freezer ziploc bag.

To eat, microwave for 1 minute on each side or you can cook it in the oven at 375 for about 20-25 minutes.


Glad to help you with those leftovers.

{Recipes for the salad are from The Sisters Cafe}

Tortilla Soup

This recipe is so easy and very tasty.

Tortilla Soup

3 chicken breasts cut in cubes and cooked
2-3 cups of chicken broth
2-3 cups water
1 TB chili powder
1/4 C fresh chopped cilantro
3 Roma tomatoes diced or 1 can stewed tomatoes

Boil together for 15 minutes

Serve in bowl and cover with:
broken tortilla chips
grated cheese
diced avocado with fresh lime juice over top

Honey Lime Enchiladas

(Photo and recipe courtesy of mykitchencafe.blogspot.com)

I REALLY wish I had a picture of these but Gary has the camera with him at work today. Well, I was on the main dish for lunch group today and was on the hunt for something new. I came across this recipe for Enchiladas. I'm a VERY picky enchilada eater and DO NOT like the saucy type, I'm more of the dry enchilada eater BUT, this post had 41 comments on it and half of them were from people who had already made them and came back to comment on how delicious they were. I had to try them and they did not disappoint. These will be made again in my home!

I'm posting the recipe as I made them...I made a few minor changes to the original recipe:

6 Tbs. honey (I think I actually used about 7)

5 Tbs. lime juice (I used it from a bottle but fresh would be divine!)

1 Tbs. chili powder

1/2 tsp. garlic powder

1 lb. chicken, cooked and shredded

8-10 flour tortillas (Um, Costco ones are the BOM.COM!)

1 lb. pepper jack cheese, shredded

16 oz. green enchilada sauce (straight from New Mexico-or if you don't have that luxury, then whatever will be fine)

1 C. heavy cream (or, you could use sour cream if you wanted to make a lighter version)

Mix first four ingredients together and toss with shredded chicken. I put chicken and mixture in a zip-lock baggy overnight to let it season up real nice. Pour about 1/2 C. enchilada sauce on the bottom of a 9x13 pan. Strain the chicken saving the sauce. Fill flour tortilla (after you've cooked them, of course) with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.

Notes: I think I might even consider making more marinade next time I made it and might even use more honey. These were delicious but I think I'd like a little stronger sweet flavor. Also, I didn't end up pouring the ENTIRE remains of the enchilada sauce on top because I didn't want it to be totally soupy. BUT, do as you wish. Just make sure you MAKE these! They are so yummy!

Chalupas!

Feel like enchiladas, but don't feel like doing all the work? These were quick, easy, and really yummy!

1 pound ground beef
chopped onions to taste
2 Tbsp flour
3 Tbsp chili powder
1 can tomato soup
1 1/2 cup sour cream
8-9 tortillas
1 1/2 cup grated cheddar cheese

Saute the onion in a little butter until soft. Add beef and brown. Salt and pepper to taste. Add flour and chili powder and 1 cup water. Simmer for 5 minutes. Add soup and sour cream.

Tear tortillas to make a layer on the bottom of a 9x13 dish. Pour 1/3 of meat mixture on top, then sprinkle with cheese. Layer tortillas, meat, and cheese two more times. Bake at 350 degrees for 20-30 minutes.

Mexicali Round Steak

I L-O-V-E crock pot recipes. Throw it in the pot, turn it on, and forget about it. Divine. And this recipe is REALLY yummy.

4 pieces round steak
1/2 cup frozen corn
1/2 cup chopped fresh cilantro
1/4 cup beef broth
1 stalk celery, thinly sliced
1 medium onion, diced
10 ounces salsa
1/2 can black beans
1/2 cup shredded Monterey Jack cheese w/ Jalapeno peppers

Trim fat from beef. Cut into servings. Place in slow cooker with all ingredients but cheese. Cook 8-9 hours on low. It can be pretty runny when it is done, so I serve it in bowls with the cheese on top, with sour cream (if you want) and tortillas. Sort of a messy burrito.

Chicken Tostada

This is BY FAR one of our favorite recipes . Try it - you won't be disappointed!!! I have had a hard time finding enchilada sauce up here, but have found a great homemade recipe. If anyone is interested, let me know and I will post it.

Not the prettiest meal, but so tasty

CHICKEN

1 lb boneless chicken breasts, cubed
1 T oil
1 small onion, finely chopped
1 clove garlic, minced
1 jalapeno, minced
1 10 oz can enchilada sauce

Heat 1 T oil in skillet and saute chicken until no longer pink. Add onion, garlic, and jalapeno. Stir in enchilada sauce and bring to a boil. Lower temperature and simmer until ready to serve.

REFRIED BEANS

1 can refried beans
2-4 green chiles, sliced
1 cup jack cheese, shredded

In a greased casserole, layer on half of the beans, chiles, and jack cheese. Repeat. Cover and bake at 350 degrees for 30 minutes.

LETTUCE

3 cups lettuce, shredded
2 green onions
1 cup cheddar cheese
1/2 cup salsa
2 T Italian salad dressing

In a bowl, mix lettuce, green onions, cheddar cheese, and salsa. Toss with salad dressing.

Heat oil for frying. Fry 4-8 corn tortillas until crisp; drain on paper towels. Place tortilla on plate, top with beans, then chicken, then salad.