I got this off of Chalonn's friends blog "On my menu". I like it b/c its, easy, simple and tasty.
2-3 chicken breasts (or can)
1/4 tsp black pepper
1/4 tsp salt
1/2 onion, chopped
2 cloves garlic, chopped or minced
1 cup chicken broth
1 can tomato sauce
1 can black (or pinto) beans
1 can chopped chilies
1 tsp chili powder (or less)
1/2 tsp gr. cumin
Cube or shred chicken. (As always, I'm a big fan of putting chicken in the crock pot for a couple of hours and then shredding it when I'm ready to use it. So easy.) Add all ingredients. Serve over brown rice. Top with sour cream, cheese, or avocado.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Saturday, November 22, 2008
Chicken and Chilies
Two bean Tamale Pie (also from Jo)
1 cup chopped green bell pepper
1 med. chopped onion
2 cloves garlic, minced
1 tbsp olive oil
1 15-oz can kidney beans, rinsed, drained and slightly smashed
1 15-oz can pinto beans, rinsed, drained, slightly smashed
2/3 cup veg juice or tomato sauce
1 4-oz can diced green chili peppers
1 tsp chili powder
1/2 tsp ground cumin
1 recipe of basic cornbread (I make my own with ww flour)
1/2 cup shredded cheddar cheese
1/4 cup fresh parsley or cilantro, snipped
Grease a 10 inch square baking dish; set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in beans, tomato sauce, chili peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
Preheat oven 400. Prepare corn muffin mix adding cheese and cilantro and stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake uncovered about 25 min. or until golden. Serve warm with sour cream and salsa.
1 med. chopped onion
2 cloves garlic, minced
1 tbsp olive oil
1 15-oz can kidney beans, rinsed, drained and slightly smashed
1 15-oz can pinto beans, rinsed, drained, slightly smashed
2/3 cup veg juice or tomato sauce
1 4-oz can diced green chili peppers
1 tsp chili powder
1/2 tsp ground cumin
1 recipe of basic cornbread (I make my own with ww flour)
1/2 cup shredded cheddar cheese
1/4 cup fresh parsley or cilantro, snipped
Grease a 10 inch square baking dish; set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in beans, tomato sauce, chili peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
Preheat oven 400. Prepare corn muffin mix adding cheese and cilantro and stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake uncovered about 25 min. or until golden. Serve warm with sour cream and salsa.
Mexican Big Macs (from friend Jo)
I love this! My friend first made it for me after I had Jackson. I begged her for the recipe and just recently got it. I'm attaching the picture of mine but it didn't look as good, the tortillas we buy are "homemade" and seem a little smaller, so I felt like it was hard to spread it all and it kind of turned into a mound. I also didn't follow the directions about the top. But it was soooo good, and even better for left overs. I did find it to be a little time intensive (with all the chopping), but well worth it.
1 can refried beans
1/2 cup sour cream (divided in half)
2 1/4 tsp chili powder
2 cups cooked chicken
1 medium red pepper
1/2 cup green onions with tops, thinly sliced
3/4 cup pitted ripe olives, sliced
1/4 cup fresh cilantro, snipped
5 soft flour tortillas
2 cups mild cheddar cheese, shredded
veg. oil spray
2 medium plum tomatoes, chopped
salsa
Preheat oven to 375 F.
-In a bowl combine refried beans, 1/4 cup of the sour cream and 2 tsp of the chili powder; mix well.
-Chop chicken and red pepper in small pieces, place in another bowl. Add sliced green onions, 1/2 cup of the olives and 2 tbsp of the cilantro; mix gently.
-Place 1 tortilla on flat pizza baking ston or lightly sprayed cookie sheet.
-Using a scoop put 1/4 of refried bean mixture on top of tortilla; spread to cover.
-Top evenly with 1 cup of chicken mixture.
-Put 1/4 of the cheese over the chicken mixture.
-Repeat layer of tortilla, bean mixture, chicken mixture and cheese three more times.
-Top with remaining tortilla; spray with vegetable oil.
-Bake 30-35 minutes or until top is golden brown.
-Mix remaining sour cream with 1/4 tsp chili powder; spread evenly over top of warm tortilla stack.
-Sprinke with chopped tomato, remaining olive slices and cilantro.
-Cut into wedges (like a cake) and serve with salsa.
Wednesday, December 19, 2007
I Feel Like a GENIUS!!!
I tried Chalonn's recipe for Cafe Rio salads and it was SO yummy and so easy with the food processor. We loved the rice and the dressing...it was so Cafe Rio-like. Thanks, Chalonn for the recipe. It tasted like the REAL thing!
Wednesday, September 19, 2007
A WEEKS WORTH OF DUERDEN FAVORITES:
Not in any special order...
Tostadas, Soft Tacos or Burritos (whatever you want to call them)
Tortillas (we like wheat)
Cheese
Put tortillas on hot pan to make them crusty and melt cheese on top (like Cafe Rio baby!) Take off pan and add any or all of the following: refried beans, black beans, fresh tomatoes, green or red peppers, avacado, sour cream, salsa, turkey burger, etc.
Homeade Hamburger & Fries
Hamburgers
Remember how we used to have homeade hamburgers every Saturday night? Well recently we started making these and they are delish!
Hamburger or Turkeyburger(how ever much you need)
Minced onion, garlic powder and anything else in your spice cupboard you'd like.
Mix burger and spices. I like to make patties on wax paper so that I don't have to touch the meat.
Fries (my weakness, these are better than fast food)
In a big bowl mix oil (about 1/4 cup or less), and any spices you want (we like: minced onion, garlic powder, chili powder, paprika, Season salt, whatever). Add cut potatoes (I like to cut them thin like real fries) and stir them around (or shake them in a tupperware) to coat them. Spread on cookie sheet and bake at 400 for 30-35 minutes.
OR
Sweet Potato Fries (yum!)
Do the same as above except the only spice I add is a little Cayenne pepper to the oil.
This meal is also good with cooked, fresh green beans.
Baked Chimichangas
1lb chicken or turkey burger
1 onion, chopped
1 clove garlic
1/2 tsp chili powder
taco seasoning (to taste)
3/4 cup shredded cheese
1 (4oz) can green chili peppers
1/2 cup snipped cilantro
12 large flour or wheat tortillas
Brown meat, add onion, garlic, chili powder and taco seasoning to taste. Drain any liquid. Add cheese, chili peppers, and cilantro. Assemble like a burrito and place in baking dish. Sprinkle cheese and cilantro on top for garnish. Bake at 400 for about 25 minutes or until golden brown.
BLT's
I don't think you need a recipe for this one. But I would suggest adding avacado.
Pizzas
Make pizzas with your favorite toppings on flour or wheat tortillas. Bake at 400 for about 10-15 minutes or until edges are crisp.
Breakfast for Dinner
Sometimes we'll have German pancakes, or eggs and hashbrowns, or our favorite hearty waffle/pancake recipe from Michelle, who got it from Katie. (Hope you don't mind that we share it Michelle)
Pancake/Waffle Mix
4 cups old fashioned oats
2 cups white flour
2 cups whole wheat flour
1 cup brown sugar
1 cup instant milk
3 tbsp bkg powder
2 tbsp cinnamon (or more)
5 tsp salt
1/2 tsp cream of tarter
Mix ingredients and store in container or ziplock.
To made pancakes or waffles:
2 eggs
1/3 cup canola oil or applesauce
2 cups pancake mix
1 cup water
Beat eggs, add oil, mix and water. Makes 10 pancakes or waffles.
Chenae's AYAYAY! Tortilla Soup
Cooked chicken, shredded with a fork. (OR THIS CAN BE A VEGITARIAN DISH IF YOU DON'T WANT CHICKEN)
1/2 of an onion
1 clove of garlic
1 can of diced tomatoes
4 cups of chicken broth (or water with bullion cubes)
lime juice (to taste)
taco seasoning (to taste)
1 can corn
1 can white hominy (opt)
1 can black beans (opt)
1 avacado
cilantro
shredded cheese
corn tortillas (cut with pizza cutter into strips and bake spread out on cookie sheet at 400 for 10 min or until crisp)
Cook & Shred chicken, set aside. Saute onion and garlic, then add chicken again. Add tomatoes, broth, lime juice, taco seasoning, corn, hominy, and beans and a handful of chopped cilantro. Simmer until hot (its not rocket science right?). When you serve it, top it with cheese, crisp tortilla strips, cilantro and (drum roll please) avacado.
This is my all time favorite meal and I'm Mat's favorite chef when I make it.
If you can't tell...we like Mexican food. I think it's my way of coping without Cafe Rio. I'm always looking for good ones, so send any my way!
Tostadas, Soft Tacos or Burritos (whatever you want to call them)
Tortillas (we like wheat)
Cheese
Put tortillas on hot pan to make them crusty and melt cheese on top (like Cafe Rio baby!) Take off pan and add any or all of the following: refried beans, black beans, fresh tomatoes, green or red peppers, avacado, sour cream, salsa, turkey burger, etc.
Homeade Hamburger & Fries
Hamburgers
Remember how we used to have homeade hamburgers every Saturday night? Well recently we started making these and they are delish!
Hamburger or Turkeyburger(how ever much you need)
Minced onion, garlic powder and anything else in your spice cupboard you'd like.
Mix burger and spices. I like to make patties on wax paper so that I don't have to touch the meat.
Fries (my weakness, these are better than fast food)
In a big bowl mix oil (about 1/4 cup or less), and any spices you want (we like: minced onion, garlic powder, chili powder, paprika, Season salt, whatever). Add cut potatoes (I like to cut them thin like real fries) and stir them around (or shake them in a tupperware) to coat them. Spread on cookie sheet and bake at 400 for 30-35 minutes.
OR
Sweet Potato Fries (yum!)
Do the same as above except the only spice I add is a little Cayenne pepper to the oil.
This meal is also good with cooked, fresh green beans.
Baked Chimichangas
1lb chicken or turkey burger
1 onion, chopped
1 clove garlic
1/2 tsp chili powder
taco seasoning (to taste)
3/4 cup shredded cheese
1 (4oz) can green chili peppers
1/2 cup snipped cilantro
12 large flour or wheat tortillas
Brown meat, add onion, garlic, chili powder and taco seasoning to taste. Drain any liquid. Add cheese, chili peppers, and cilantro. Assemble like a burrito and place in baking dish. Sprinkle cheese and cilantro on top for garnish. Bake at 400 for about 25 minutes or until golden brown.
BLT's
I don't think you need a recipe for this one. But I would suggest adding avacado.
Pizzas
Make pizzas with your favorite toppings on flour or wheat tortillas. Bake at 400 for about 10-15 minutes or until edges are crisp.
Breakfast for Dinner
Sometimes we'll have German pancakes, or eggs and hashbrowns, or our favorite hearty waffle/pancake recipe from Michelle, who got it from Katie. (Hope you don't mind that we share it Michelle)
Pancake/Waffle Mix
4 cups old fashioned oats
2 cups white flour
2 cups whole wheat flour
1 cup brown sugar
1 cup instant milk
3 tbsp bkg powder
2 tbsp cinnamon (or more)
5 tsp salt
1/2 tsp cream of tarter
Mix ingredients and store in container or ziplock.
To made pancakes or waffles:
2 eggs
1/3 cup canola oil or applesauce
2 cups pancake mix
1 cup water
Beat eggs, add oil, mix and water. Makes 10 pancakes or waffles.
Chenae's AYAYAY! Tortilla Soup
Cooked chicken, shredded with a fork. (OR THIS CAN BE A VEGITARIAN DISH IF YOU DON'T WANT CHICKEN)
1/2 of an onion
1 clove of garlic
1 can of diced tomatoes
4 cups of chicken broth (or water with bullion cubes)
lime juice (to taste)
taco seasoning (to taste)
1 can corn
1 can white hominy (opt)
1 can black beans (opt)
1 avacado
cilantro
shredded cheese
corn tortillas (cut with pizza cutter into strips and bake spread out on cookie sheet at 400 for 10 min or until crisp)
Cook & Shred chicken, set aside. Saute onion and garlic, then add chicken again. Add tomatoes, broth, lime juice, taco seasoning, corn, hominy, and beans and a handful of chopped cilantro. Simmer until hot (its not rocket science right?). When you serve it, top it with cheese, crisp tortilla strips, cilantro and (drum roll please) avacado.
This is my all time favorite meal and I'm Mat's favorite chef when I make it.
If you can't tell...we like Mexican food. I think it's my way of coping without Cafe Rio. I'm always looking for good ones, so send any my way!
Saturday, June 9, 2007
My Newest Favorite Easy Enchiladas
My 2 cents: First of all...you have to know that these Enchiladas are super simple and delicious to make. But I have added some optional ingredients that make them even better and heartier. So don't fret if you don't have everything...they'll still be yummy...but enjoy all the extra goodness if you do.
1/2 lb ground turkey
1/4 cup chopped onions (opt)
1 small can green chilies (opt)
1 small can tomato sauce
1 green or red pepper diced (opt)
1 can of corn (opt)
1 can of black beans and/or kidney beans (opt)
8 tortillas (corn, flour or OUR favorite...wheat)
2 cups shredded cheese
1 can mild enchilada sauce
1/2 cup sour cream (opt)
lettuce (opt)
Garnish: chopped green onions and/or black olives (opt)
In a large skillet, saute onions and brown turkey. Stir in green chilies, tomato sauce, pepper, corn, beans and 1 cup of shredded cheese. Place a spoonful of meat mixture in the center of each tortilla, roll tortilla up, and place in cookie sheet or casserol dish seam side down. Pour enchilada sauce over tortillas; sprinkle rest of cheese. Bake at 350 for 20-25 minutes or until bubbly and cheese is melted. Garnish however you want. And hey, feel free to serve it with sour cream and lettuce.
1/2 lb ground turkey
1/4 cup chopped onions (opt)
1 small can green chilies (opt)
1 small can tomato sauce
1 green or red pepper diced (opt)
1 can of corn (opt)
1 can of black beans and/or kidney beans (opt)
8 tortillas (corn, flour or OUR favorite...wheat)
2 cups shredded cheese
1 can mild enchilada sauce
1/2 cup sour cream (opt)
lettuce (opt)
Garnish: chopped green onions and/or black olives (opt)
In a large skillet, saute onions and brown turkey. Stir in green chilies, tomato sauce, pepper, corn, beans and 1 cup of shredded cheese. Place a spoonful of meat mixture in the center of each tortilla, roll tortilla up, and place in cookie sheet or casserol dish seam side down. Pour enchilada sauce over tortillas; sprinkle rest of cheese. Bake at 350 for 20-25 minutes or until bubbly and cheese is melted. Garnish however you want. And hey, feel free to serve it with sour cream and lettuce.
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