Restaurant Style Mexican Rice

 Prep Time:  5 minutes    Cook Time:  20 minutes    Total Time:  25 minutes    

 Serves 6

3 Tbsp vegetable oil

1 cup long grain rice, uncooked

1 tsp minced garlic

1/2 tsp Kosher salt

1/2 tsp cumin

1/2 cup tomato sauce

14 oz chicken broth

3 Tbsp fresh cilantro, finely chopped

1.  Heat oil in a large sauce pan over medium heat.  Add the rice and gently stir until rice begins to lightly brown.  Add the garlic, salt, and cumin and stir the rice until it looks golden.

2.  Add the tomato sauce and chicken broth and turn the heat up to medium high.  Bring the mix to a boil then turn the heat to low and cover the pan with a lid.  Simmer for 20 to 25 minutes.

3.  Remove from heat and fluff with a fork, then stir in chopped cilantro.

Bacon Ranch Chicken Enchiladas

 cooking spray

2 Tbsp olive oil

1/4 cup chopped yellow onion

1/2 rotisserie chicken, chopped

1/4 cup crumbled cooked bacon

2 Tbsp roasted garlic

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic power

1 bunch green onions, chopped

2 Tbsp ranch dressing

2 Tbsp sour cream

15 (6 inch) corn tortillas, or more to taste

2 cups shredded Cheddar-Monterey Jack cheese blend

1 cup mild enchilada sauce

 

1.  Preheat the oven to 450 degrees.  Spray a 9x12 brownie pan with cooking spray.

2.  Heat olive oil in a large skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in chicken, bacon, and roasted garlic.  Season with salt, pepper, and garlic pwder. Stir in green onions.

3.  Mix ranch dressing and sour cream together in a small bowl.  Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

4.  Hold 1 tortilla and spoon 2 Tbsps chicken mixture across the middle.  Sprinkle 1 Tbsp Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up.  Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll.  Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

5.  Pour enchilada sauce on top of filled tortillas to cover without drowning them.  Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

6.  Bake in the preheated oven until bubbly on top, about 15 minutes. 

Serves 6

Mexican Rice

 3/4 cup oil

1 cup rice

1/2 green bell pepper, chopped

1/2 onion, chopped

1 cup boiling water

1/2 tsp salt

1/2 Tbsp cumin

1/2 Tbsp garlic powder

1/2 Tbsp pepper

1/2 can (8 oz) tomato sauce

In skillet add oil  rice, bell pepper and onions.  Soften and brown up stirring constantly.  Add seasonings ans tomato sauce.  Add the rice mixture into a saucepan of boiling water.  Bring back to a boil, put lid on and simmer for 16 minutes.  Serve.

Note:  This recipe has been halved.  Double it for more servings suited for family size.

Recipe:  Mama Sue

Guacamole

 4-5 avocado, chopped up and smashed

couple pinches of sea salt

splash fresh lime juice 

1 small splash of white vinegar

Combine all ingredients in a bowl. Serve with chips or any Mexican food.

Green Enchilada Casserole

 1 large wide can of Las Palma green Enchilada Sauce

9 flour tortillas, ribbed up into medium/large pieces

Rotisserie chicken shredded or 4 boiled chicken breasts shredded

Monterey Jack cheese, shredded

8 oz sour cream

 

In a 9x13 casserole dish layer the enchiladas.  Starting with the green enchilada sauce, broken up tortillas, shredded chicken, cheese and sour cream.  Layer about 3 times so 1/3 each time.  End with green enchilada sauce and cheese.  Bake in a 350 oven for 45 minutes.  

 

*only 5 ingredients

*great for children to help with dinner 

Recipe:  six sisters stuff

Mexican Cornbread

 1 can (15 oz) cream style corn

1/2 cup egg substitute  (equal to 2 eggs)

1 cup yellow cornmeal

3/4 cup milk

3 Tbsp canola oil

1/2 tsp baking soda

1/2 tsp salt (optional)

1 can (4 oz) diced green chiles

2 oz (1/2 cup) grated cheddar cheese

1.  Preheat oven to 400 degrees.

2.  Mix all ingredients in a medium bowl.  Pour into an 8x8 inch pan that has been sprayed with nonstick cooking spray.

3.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Mexican Cheese Scones

 3 cups all-purpose flour

6 tsp baking powder

1/2 tsp chili powder

1 Tbsp granulated sugar

2 cups grated Parmesan cheese

5 1/2 Tbsp cold butter, cubed

1 1/2 cups milk

1 egg + 3 Tbsp water for egg wash, optional

1/4 cup cornmeal (fine ground)

1/4 cup grated Parmesan cheese

melted butter for tops

 

Preheat oven to 425 degrees.  In a bowl, sift the flour, baking powder and chili powder.  Add sugar and the 2 cups of Parmesan cheese; mix to combine.  Cut in butter.  Add milk and mix just until combined.  Gather your dough and transfer to a floured board.  Roll into a 12 inch long log. 

In a small bowl, combine the corn meal and 1/4 cup Parmesan cheese.  Pour over the log and roll to  completely cover.  Some will fall off, and that's okay.  Place log on a parchment lined baking sheet then slice into 12 pieces and scatter them on the baking sheet.  If desired, you can brush the tops with a little egg wash. (optional).  Bake for 12 minutes.  Remove from oven and brush the tops with melted butter.  Serve.

* Serve with Creamed Chicken

Recipe:  the farm stand

Chipotle Guacamole

 2 ripe Hass avocados

2  tsp lime juice

2 Tbsp cilantro (chopped)

1/4 cup red onion, diced

1/2 jalapeno, diced (optional)

1/4 tsp Kosher salt

Mix together in a bowl. 

Taco Lettuce Wraps

 8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise

1 Tbsp canola oil 

1 lb lean ground beef 

1/4 tsp salt

5 Tbsp prepared salsa

1 Tbsp rice vinegar

1 1/2 tsp ground cumin

1 cup diced avocado

1 cup julienned jicama (see tip)

1/4 cup finely diced red onion

1.  Wash and dry lettuce leaves well and cut out any tough ribs.

2.  Heat oil in a large nonstick skillet over, medium-high heat.  Add ground beef season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.

3.  Meanwhile, whisk salsa, vinegar and cumin in a small bowl.

4.  Remove the pan from the heat, add the salsa mixture and stir to combine.  Serve in the lettuce leaves, topped with avocado, jicama and onion. 

 

Tips:  Jicama is a round root vegetable with thin brown skin and white crunchy flesh.  It has a slightly sweet and nutty flavor.  To peel it use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.

Serves 4

 

 

 

 

 

 

 

 

8- Layer Taco Salad

 1 Tbsp canola oil

1 lb 93% lean ground turkey

2 Tbsp chili powder

1/2 tsp salt, divided

1 avocado, pitted

1/2 cup nonfat plain Greek yogurt

1 1/2 cups crumbled unsalted tortilla chips

1 cup prepared salsa

1 (15 oz) can pinto beans, rinsed

5 cups thinly sliced romaine lettuce

1/2 cup shredded Mexican cheese blend

1 medium tomato, chopped

1.  Heat oil in a large skillet over medium-high heat.  Add turkey, chili powder and 1/4 tsp salt.  Cook, stirring and braking up pieces, until cooked through about 5 minutes.

2.  Meanwhile, mash avocado, yogurt and the remaining 1/4 tsp salt in a small bowl with a fork until smooth. 

3.  Transfer the turkey and any juice from the pan to a serving bowl.  Layer chips, salsa, beans, and lettuce over the turkey.  Spread the avocado mixture over the lettuce.  Top with cheese, then tomato.

 Tip: The tortilla chips will get soggy so maybe put them on sparingly or on the top.

Serves 6

 

 

 

 

 

 

 

 

 

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Cabbage Roll Chicken Enchiladas

 12 Savoy cabbage leaves

2 1/2 cups shredded cooked chiken

1 (15 oz) can refried beans

1 13/4 cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided

1 (10 oz) can red enchilada sauce

1 Tbsp chopped fresh cilantro for garnish

1.  Bring a large pot of water to a boil..Add cabbage leaves and cook fora 1 minute.  Drain adn rinse with cold water.  Pat dry.

2.  Preheat oven to 350 degrees.

3.  Combine chicken, refried beans and 3/4 cup cheese in a medium bowl.  Coat the bottom of a 9x13 inch baking dish with a few Tbsp enchilada sauce.  Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada.  Place, seam-side down, in the baking dish (they will be snug).  Drizzle with the remaining enchilada sauce and srpinkle with the remaining 1 cup cheese.

Spinach and Broccoli Enchiladas

 1 medium onion, chopped

2 tsp olive oil

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup finely chopped fresh broccoli

1 cup picante sauce, divided

1/2 tsp garlic powder

1/2 tsp ground cumin

1 cup cottage cheese

1 cup shredded cheddar cheese, divided

8 flour tortillas (8 inches), warmed

1.  Preheat oven to 350 degrees.  In a large nonstick skillet over medium heat, cook and stir onion in oil until tender.Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.

2. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese; spoon about 1/3 cup spinach mixture down center of each tortilla.  Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray.  Spoon remaining picante sauce over top.

3.  Cover and bake 20-25 minutes or until heated through.  Uncover; sprinkle with remaining cheese.  Bake 5 minutes longer or until cheese is melted.

Iron Skillet Tamale Pie

 1 lb ground beef

1 green bell pepper, chopped small

1 onion, chopped small

10 oz can red enchilada sauce

8 oz can tomato sauce

1/2 tsp salt

1 tsp chili powder

1 tsp cumin

1 1/2 cups grated cheese

Brown ground beef, green bell pepper an onion in a pan.  Add enchilada sauce, tomato sauce, salt, chili powder and cumin.  Bring to a boil and then turn heat down and simmer for 20 minutes.  Add the grated cheese and set aside.

 

2 cups corn meal (self rising)

1 cup cream style corn

3/4 cup milk

1/2 cup vegetable oil

2 eggs

 1 tsp chili powder

1 tsp sugar 

In a bowl mix together all ingredients.  Lightly grease an iron skillet and put in 1/3 of the cornmeal batter.  Put in the oven at 350 degrees for 10 minutes.  Just to set.  Then put in the ground beef mixture on top.  Pour the rest of the corn meal batter on top.  Put back in the oven for 35-40 minutes.  When a toothpick comes out clean its ready.

Cream Chicken Enchiladas

 1 pkg (8 oz) cream cheese, softened

2 Tbsp water

2 tsp onion powder

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

5 cups diced cooked chicken

20 flour tortillas (6 inches), room temperature

2 can (10 oz each) cream of chicken soup

2 cups sour cream

1 cup milk

2 cans (4 oz) chopped green chiles

2 cups shredded cheddar cheese

1.  Preheat oven to 350 degrees.  In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth.  Stir in chicken.

2.  Place 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam side down in two greased 13x9 inch baking dishes.  In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.

3.  Bake, uncovered, 30-40 minutes or until heataed through.  Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Cilantro Lime Rice

 Total Time:  25 minutes

1 cup extra long grain rice or basmati rice

1/2 lime (juice of)

2 cups water

1 tsp salt

3 Tbsp fresh chopped cilantro

3 tsp vegetable oil

1.  In a small heavy pot, add rice, water, 1 tsp oil and salt.

2. Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 20 minutes.

3.  Shut off flame and keep covered and additional 5 minutes.

4.  In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.  

Goes well with Barbacoa Beef and Corn Salsa

 

Recipe: Nicole Schellhous/ SkinnyTaste

Corn Salsa with Lime

 2 cups frozen corn

2 tomatoes, finely chopped

2 Tbsp cilantro, finely chopped

1/2 purple onion, finely chopped

1 green onion, finely chopped

1/2 jalapeno, finely chopped, seeds removed

juice from 1 lime

salt and pepper

Mix together in a bowl until fully incorporated. Serve with chips

Goes well with Barbacoa Beef and Cilantro Lime Rice

 

Recipe: Nicole Schellhous/SkinnyTaste

Taco Soup

 1/2 lb ground turkey

olive oil

1/2 onion, chopped

2 1/2 Tbsp taco seasoning

1 can yellow corn, drained

1 can black beans, drained

1 28 oz large can crushed tomatoes

Topping: shredded cheddar cheese, sour cream, avocado slices

 In a large pot add oil to pan and brown ground turkey with onion.  Add rest of ingredients and simmer for 20 minutes.  Add toppings and serve.

Recipe: Nicole Schellhous/SkinnyTaste

Chicken Verde Casserole

 4 cups (14 oz) fresh cauliflower florets

8 Tbsp low-fat cream cheese, softened

16.5 oz cooked chicken, shredded

1/2 cup Salsa Verde

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 cup shredded sharp reduced-fat cheddar or pepper jack cheese

3 oz low-fat plain Greek yagurt

1 Tbsp chopped fresh cilantro, optional

1.  Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender.  Add the cream cheese and microwave for another 30 seconds.  Stir.

2.  Add the chicken, Salsa Verde, salt pepper, cheddar cheese, greek yogurt and cilantro.  Stir.  

3.  Bake in a preheated oven at 375 degrees in an oven proof casserole dish for 20 minutes.  OR you could microwave on high for 10 minutes.

Roasted Cauliflower(+ 3 ways Italian,Mexican, Indian)

 roasted cauliflower

• 1 large head of cauliflower
• 2 to 3 tablespoons extra-virgin olive oil, as needed
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For the Italian version, you’ll also need:

• 3/4 cup (about 1 1/2 ounces) finely grated Parmesan
• 1 teaspoon finely chopped fresh Italian parsley, for garnish
• Finely grated lemon zest, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish

For the Mexican version, you’ll also need:

• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 cup raw pepitas (hulled pumpkin seeds)
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Finely grated lime zest, for garnish

For the Indian version, you’ll also need:

• 1/2 teaspoon curry powder
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make 1/2″ wide slices, then use your fingers to break apart any florets that are stuck together.
3. Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
4. If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
5. If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).
6. If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
7. If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).

 

Zucchini Enchilada

1 Tbsp extra-virgin olive oil
1 cup leeks, chopped
1/4 tsp kosher salt
1 clove garlic, minced
1 tsp ground cumin
1 tsp chili powder
18 oz shredded chicken breast
1 cup red enchilada sauce
2 1/2 lb zucchini, halved lengthwise
1 cup shredded low fat Monterey Jack cheese
1 cup shredded low fat cheddar cheese
2 Tbsp sour cream, for drizzling
fresh cilantro for garnish

Preheat oven to 350 degrees.  In a large skillet over medium heat, heat oil.  Add leeks and season with salt.  Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.  Add shredded chicken and 2/3 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.  Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.  Roll up and transfer to a baking dish.  Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack. Bake until cheese melts, 20 minutes. Garnish with sour cream and cilantro and serve.