Mexican Rice

This was easier than I thought it would be. And the flavor was pretty good.

{ingredients}
1 Tbsp Extra Virgin Olive Oil or Vegetable Oil
1 C. uncooked long grain white rice
2 c. warm water
1 1/2 tsp Caldo de Tomate (tomato boullion)

{optional ingredients}
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

{directions}
In a mixing bowl whisk together water, Caldo de Tomate, and optional spices. Set aside.
Drizzle oil into a non-stick saucepan and heat over medium high heat. Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden.
Add water mixture to rice, stir, and cover pan with lid. Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed.
Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

Other Serving Suggestions:
drizzle some sour cream, add a few dashes of hot sauce, fresh guacamole, etc.

Huevos Rancheros

Mom sent me to a cooking class to learn some different breakfast foods. She told me that Huevos Rancheros is one of my dad's favorite things. Not that I can cook authentic mexican food... but these were pretty good anyway! I made them for my family and they all had seconds. So I take that to mean they were decent.

{ingredients}
6 eggs
6 corn tortillas
2 cups black beans- drained
1 tsp cumin
1 tsp chili powder
1 small can (4 oz) chili peppers- chopped
1 large can chili verde sauce
2 c. salsa
1 1/2 c. queso fresco (found in the normal cheese isle)
salt and pepper

{directions}
In a skillet, lightly brushed with oil, toast corn tortillas. In a small saucepan, combine the beans, cumin, chili powder, and chopped chili peppers and heat (simmer) until bubbles.
In another saucepan, combine the salsa and the verde together and bring to a bubble. In the same skillet, spray with nonstick spray and cook each egg until sunny side up until the yolk is semi firm- salt and pepper the eggs.
Place the tortilla on a plate, spread 1/2 c. of beans over it. Next add the egg and smother with the verde salsa. Finally, sprinkle generously with queso.

*Tip #1: keep the oven at a low temperature to keep tortillas warm. 
*Tip #2: when cooking in bulk, cook the eggs until they are almost done. Let them finish cooking in the warming oven while you prepare the rest and are ready to serve. Nothing is worse than cold breakfast foods...

Chicken Enchilada Soup

This recipe is so easy and very good. I have tried several recipes for enchilada soup and this is the one I like. Last night it received several thumbs up.

Chicken Enchilada Soup

1 can ranch style beans

1 can Rotel tomatoes with chilies

2 cans cream of chicken soup

2 cans water

1 can diced green chilies

1 lb. cooked chicken, cubed (grilled, boiled, canned, or a rotisserie chicken)

1 can black beans, rinsed and drained

1 c. corn (canned or frozen) rinsed, drained

Toppings:

fresh cilantro, lime, tortilla chips, grated cheese, sour cream, avocado

Open beans, tomatoes, chilies, and corn and put in a pot. Whisk the cream of chicken soup and cans of water in a bowl. Add to the pot with the rest of the ingredients.

Cook until boiling. Add the chicken near the end (this keeps it from getting tough)

Serve with any or all of the toppings listed.

Southwest Egg Rolls

This is one of my favorite new recipes. I could eat the avocado dip for breakfast, lunch and dinner. (maybe with a chip or two) I couldn't find the pictures I took the first time I made these so my son encouraged me to make them again because he was sure I needed pictures. This is also one of his favorite recipes. These are not really an eggroll, but you roll them up like one, and you bake them instead of deep frying. I understand that Chilis serves a version of these for an appetizer.

1 pkg. flour tortillas (the ones that aren't cooked)

Cook the tortillas in a skillet, just brown on each side. Don't use oil. Set aside.

4 chicken breasts cooked or 1 rotisserie chicken

1-2 T oil

1 red bell pepper, chopped

1 bunch green onions, chopped

1 c. frozen corn

1 can black beans, drained and rinsed

1 pkg. baby spinach

1-2 T. diced, canned jalapeno peppers

1-2 T. chopped minced parsley

2 tsp. cumin

2 tsp. chili powder

1 tsp. salt

dash cayenne pepper

2-3 c. shredded Mexican cheese

Shred the cooked chicken into bite size pieces. Add oil to skillet. Saute red pepper, green onions and spinach just until spinach cooks down a little. Add corn, black beans, jalapenos, parsley and seasonings. Stir until mixed. (Don't cook it) Add cheese, stir briefly, and remove from heat. Add about 1/4 c. of filling per tortilla.

Fold ends in first then roll up tightly. This is how I folded mine

Bake at 400 for 15-20 minutes. If you use a stone they will be really crispy, but a cookie sheet works just fine.

Serve with Avocado-Ranch Dipping Sauce (recipe below)

Avocado-Ranch Dipping Sauce

1-2 avocados, smashed

1/2-1 c. mayonnaise, light works fine

1/2-1 c. sour cream, light works fine

1-4 T. buttermilk

1 T. vinegar

1/4 tsp. salt

1/4 tsp. dried parsley

1/4 tsp. onion powder

1/8 tsp. dried dill weed

1/8 tsp. garlic powder

1/8 tsp. black pepper

Mix altogether.

Fiesta Time: Southwestern Beef

Originally we were only going to have Pork Carnitas for our main dish. (a recipe we got from a class we took at Thanksgiving point). It was finally decided we should do some shredded beef also. It was a good thing since this was the only meat ready when we started. (the other recipe took a lot longer than anticipated) This is an easy crockpot recipe. The meat shreds easily and tastes great. This meat could be used for Tacos, burritos, tostadas, enchiladas etc.

Southwestern Beef

1 onion, chopped
2 1/2 lb. or so beef roast
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green.), chopped I used FFT #3
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, etc.

Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything. Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. There was a lot of liquid when I went to shred the beef so I took the liquid out. (I had used a crock pot liner) I shredded the beef and put it back in the crock pot and then added just enough liquid to keep it moist so it wouldn't dry out.

Then serve with desired toppings!

Avocado Citrus Salsa

{At our house, we need any excuse we can get to enjoy the Mexicany-ness of a good fiesta. For years we have enjoyed some good food for cinco de Mayo, but this year, we really outdid ourselves ourselves (if I do say so myself). And so, we are divulging the deliciousness in our new Fiesta series. So grab some spices and hold onto your sombreros! These recipes are el mejor.}

{To start off the fiesta we are going to introduce a delectable fruit salsa to the table. I saw a segment on Studio 5 with a few recipes and knew immediately that I had to find an excuse to try them out...}

Avocado Citrus Salsa
{ingredients}
2 medium oranges, peeled, seeded, and chopped
1 large ripe avocado, peeled, seeded, and chopped
¼ cup chopped red onion
¼ cup snipped cilantro
2 tablespoons lime juice
½ teaspoon bottled hot pepper sauce
¼ teaspoon salt


{directions}

In large bowl combine all ingredients. {make sure you do the avocados last, and try to mix as little as possible. you want the chunks to stay chunky...}
Cover and refrigerate 2 hours before serving. {if you are not going to serve it right away, you will want to chill it. But if you want to serve it right away, it will be more than fine.}

{Makes about 2 ½ cups.}

Easy Chicken Enchilada Lasagna

I made this little beauty some time ago (Like in July...) for my roommates and boy. The other day I was confronted by one of my favorite roommate who told me she was having a craving for "those delicious enchiladas you made that one time." This recipe is seriously so easy and a lot less messy to serve up as you serve it like lasagna.


{ingredients}
3-4 boneless chicken breasts- cooked, boneless
1 (16 oz) can mild enchilada sauce
2 cans diced green chilies- drained
1 (16 oz) can diced tomatoes {i'm not a tomato girl so I opted out of this ingredient...}
2 c. shredded (Mexi-blend) cheese
1 (16 oz) can corn- drained
1 pkg. tortillas

{directions}
1. Preheat oven to 375
2. Set aside 1 c. of shredded cheese and tortillas. Mix all the rest of the ingredients together. Be sure to drain the corn and green chilies.
3. Grease the bottom of a 9x13 inch glass baking dish.
4. Start with a single layer of tortillas, then add a layer of filling, tortillas, filling, and end with tortillas. Sprinkle top with 1 c. of cheese.
5. Place pan on the middle rack, covered with foil. Turn oven down to 350 and bake for 50 min. or until mixture bubbles up on the sides.
6. Remove foil and bake for another 15 minutes or until golden brown.
7. Let it cool for 10-15 minutes before serving

{you can add or subtract from the main ingredients. Other suggestions are chopped cilantro, green onions, or sliced olives. This is delicious served with sour cream on top.}