1 lb chicken, cut into strips (or your favorite meat)
1 can diced tomatoes
1 can diced green chiles
1 medium onion, sliced
2 large bell peppers, seeded and sliced (I used one red and one green)
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon salt
1. Combine vegetable oil with spices in large ziplock bag.
2. Add chicken, tomatoes, chiles, onion, and peppers. Mix to combine.
3. Place mixture in 9x13 glass pan and bake at 400 degrees for 20-25 minutes.
This dish goes well with Spanish Rice.
This recipe is perfect to make ahead and freeze. Before you add any ingredients to the bag, use a Sharpee and write the baking directions. Then complete the recipe through step 2, and put the bag in the freezer. When you are ready to cook the fajitas, pull the bag out of the freezer, defrost, and bake.
Recipe originally found here: http://eatinonthecheap.com/2011/03/24/my-thoughts-on-food-magazines-and-baked-chicken-fajitas/
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
October 14, 2012
September 23, 2012
Easy Quinoa Stuffed Peppers
5-8 red bell peppers
1 1/2 cups quinoa
3 cups water
1 tub fresh salsa (mango salsa is good)
1 can corn
1 can beans (black, pinto, kidney - whatever you have in the pantry)
2 cups cheese (cheddar, mexican, mozarella - pick your favorite)
1/2 onion, diced
2-3 tablespoons vegetable oil
1. Place quinoa and water in rice cooker. Turn rice cooker on.
2. Slice peppers in half lengthwise and remove seeds. You can remove the stem if desired. Place pepper halves in boiling water and boil until peppers just begin to soften (about 5 minutes). Remove peppers from water and place on a jelly roll pan (or a couple of 9x13 pans) lined with foil (for easy clean up).
3. Dice the onion and saute with a little vegetable oil. Cook until onions are translucent.
4. Add beans, corn, and salsa to the onions and stir to combine. Cook until all ingredients are warm.
5. Add prepared quinoa to the filling mixture. Stir to combine.
6. Spoon the filling mixture into the peppers and top with cheese.
7. Bake at 350 for 8-10 minutes or until cheese melts.
1 1/2 cups quinoa
3 cups water
1 tub fresh salsa (mango salsa is good)
1 can corn
1 can beans (black, pinto, kidney - whatever you have in the pantry)
2 cups cheese (cheddar, mexican, mozarella - pick your favorite)
1/2 onion, diced
2-3 tablespoons vegetable oil
1. Place quinoa and water in rice cooker. Turn rice cooker on.
2. Slice peppers in half lengthwise and remove seeds. You can remove the stem if desired. Place pepper halves in boiling water and boil until peppers just begin to soften (about 5 minutes). Remove peppers from water and place on a jelly roll pan (or a couple of 9x13 pans) lined with foil (for easy clean up).
3. Dice the onion and saute with a little vegetable oil. Cook until onions are translucent.
4. Add beans, corn, and salsa to the onions and stir to combine. Cook until all ingredients are warm.
5. Add prepared quinoa to the filling mixture. Stir to combine.
6. Spoon the filling mixture into the peppers and top with cheese.
7. Bake at 350 for 8-10 minutes or until cheese melts.
September 3, 2012
Roasted Sweet Corn and Tomato Soup
3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish
1. Preheat oven to 400 degrees.
2. Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
3. While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
4. When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes.
5. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Yields about 6 cups of soup.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish
1. Preheat oven to 400 degrees.
2. Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
3. While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
4. When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes.
5. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Yields about 6 cups of soup.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/
June 3, 2012
Mexican Sweet Potato Skins
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
2-4 canned chipotle peppers in adobo sauce, minced or pureed
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
- Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
- While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
- Saute the onion in the butter over medium heat until soft and translucent. Set aside.
- Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
- Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
- Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
May 7, 2012
Grilled Corn and Black Bean Salad
4 ears fresh corn, shucked (or 2 cans corn, or one package frozen corn)
2 red peppers (chopped if using a grill pan, quartered if using a grill)
3 tbsp. EVOO
2 tbsp. fresh lime juice
2 tsp. chili powder
1/2 tsp. salt
2 cans black beans, rinsed and drained
3 green onions, rinsed and sliced
1/3 cup chopped cilantro
4 oz. queso fresco, crumbled
1 avocado, thinly sliced
1. In a large bowl, whisk EVOO, lime juice, chili powder and salt. Add green onions, cilantro and black beans and toss well.
2. Preheat grill (or if it's winter or you don't have a grill, a grill pan) to medium. Add corn and red pepper. Cook until corn and peppers until charred in spots, about ten minutes.
3. If using a grill, carefully cut the corn kernels from the cobs and chop the red pepper. Add corn and red pepper to the bean mixture and toss well.
4. Top with queso and avocado.
Variations: add 2 cups cooked quinoa or 2 cups cooked/cubed chicken breast
2 red peppers (chopped if using a grill pan, quartered if using a grill)
3 tbsp. EVOO
2 tbsp. fresh lime juice
2 tsp. chili powder
1/2 tsp. salt
2 cans black beans, rinsed and drained
3 green onions, rinsed and sliced
1/3 cup chopped cilantro
4 oz. queso fresco, crumbled
1 avocado, thinly sliced
1. In a large bowl, whisk EVOO, lime juice, chili powder and salt. Add green onions, cilantro and black beans and toss well.
2. Preheat grill (or if it's winter or you don't have a grill, a grill pan) to medium. Add corn and red pepper. Cook until corn and peppers until charred in spots, about ten minutes.
3. If using a grill, carefully cut the corn kernels from the cobs and chop the red pepper. Add corn and red pepper to the bean mixture and toss well.
4. Top with queso and avocado.
Variations: add 2 cups cooked quinoa or 2 cups cooked/cubed chicken breast
March 13, 2012
California Quesadillas
corn tortillas
cheese
crumbled bacon
cubed turkey or chicken
sliced green onions
diced roasted red pepper
diced avocado
1. Put a thin layer of cheese on each tortilla. Top with desired toppings. Add another thin layer of cheese then top with 2nd tortilla.
2. Cook in frying pan until golden brown on each side and the cheese is melted.
cheese
crumbled bacon
cubed turkey or chicken
sliced green onions
diced roasted red pepper
diced avocado
1. Put a thin layer of cheese on each tortilla. Top with desired toppings. Add another thin layer of cheese then top with 2nd tortilla.
2. Cook in frying pan until golden brown on each side and the cheese is melted.
February 1, 2012
White Chicken Chili
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments:
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips
Recipe from Our Best Bites: http://www.ourbestbites.com/2008/09/white-chicken-chili/
Condiments:
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips
1. In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.
2. Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
3. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
4. Ladle into bowls and top with sour cream. Serve with condiments.
September 4, 2011
Mexican Churros
2 c. canola oil (for frying)
1 c. water
1/2 c. margarine
1/4 tsp. salt
1/2 c. cornstarch
1/2 c. corn flour
3 eggs
1/4 c. sugar
1/4 tsp. ground sugar
1. Heat water, margarine and salt to a rolling boil in 3 quart saucepan.
2. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat.
3. Beat in eggs all at once and continue beating until smooth.
4. Heat oil to 1 1/2 inch depth in heavy skillet to 360 degrees.
5. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. (Or use a plastic bag with the corner cut out). Squeeze 4 inch strips of dough into hot oil.
6. Fry 3-4 strips at a time until golden brown, turning once (about 2 minutes per side). (Use metal tongs to turn strips.) Drain strips.
7. Mix sugar and cinnamon in bowl. Roll strips in the mixture to coat.
1 c. water
1/2 c. margarine
1/4 tsp. salt
1/2 c. cornstarch
1/2 c. corn flour
3 eggs
1/4 c. sugar
1/4 tsp. ground sugar
1. Heat water, margarine and salt to a rolling boil in 3 quart saucepan.
2. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat.
3. Beat in eggs all at once and continue beating until smooth.
4. Heat oil to 1 1/2 inch depth in heavy skillet to 360 degrees.
5. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. (Or use a plastic bag with the corner cut out). Squeeze 4 inch strips of dough into hot oil.
6. Fry 3-4 strips at a time until golden brown, turning once (about 2 minutes per side). (Use metal tongs to turn strips.) Drain strips.
7. Mix sugar and cinnamon in bowl. Roll strips in the mixture to coat.
June 21, 2011
Southwest Stuffed Bell Peppers
4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice or quinoa
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.
1. Preheat oven to 350.
2. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
5. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
6. Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.
7. Bake at 350 for about 30 minutes.
From Our Best Bites: http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/
1 Tbs salt
1/2 C white rice or quinoa
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.
1. Preheat oven to 350.
2. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
5. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
6. Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.
7. Bake at 350 for about 30 minutes.
From Our Best Bites: http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/
March 12, 2011
Fajitas
1 Tbs Worcestershire sauce
1 Tbs apple cider vinegar
1 Tbs soy sauce
2 tsp. chili powder
1 clove garlic, finely minced
1 dash cumin
4-5 drops of lime juice (more can be squeezed on the finished food, but this is just what goes in the sauce)
3 red and/or green bell peppers, sliced
1 onion, sliced
1 lbs of your meat of choice (steak and chicken are my favorites), cut and trimmed
1. Mix Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, cumin, and lime juice together in an air-tight container. Add trimmed meat, seal and marinate for at least an hour.
2. Dump container out into a warm fry pan and saute until meat is partially cooked then add onion and peppers and cook until softened and meat is fully cooked.
3. Serve in corn tortillas (or flour tortillas if you aren't GF) with lettuce, tomatoes, beans, cheese, sour cream, and guacamole.
Original recipe found at: http://www.justamomha.com/pantry-gourmet/2009/12/fajita-sauce-for-chicken-beef-pork-shrimp-whatever/
1 Tbs apple cider vinegar
1 Tbs soy sauce
2 tsp. chili powder
1 clove garlic, finely minced
1 dash cumin
4-5 drops of lime juice (more can be squeezed on the finished food, but this is just what goes in the sauce)
3 red and/or green bell peppers, sliced
1 onion, sliced
1 lbs of your meat of choice (steak and chicken are my favorites), cut and trimmed
1. Mix Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, cumin, and lime juice together in an air-tight container. Add trimmed meat, seal and marinate for at least an hour.
2. Dump container out into a warm fry pan and saute until meat is partially cooked then add onion and peppers and cook until softened and meat is fully cooked.
3. Serve in corn tortillas (or flour tortillas if you aren't GF) with lettuce, tomatoes, beans, cheese, sour cream, and guacamole.
Original recipe found at: http://www.justamomha.com/pantry-gourmet/2009/12/fajita-sauce-for-chicken-beef-pork-shrimp-whatever/
February 3, 2011
Mexican Filling
½ pound lean ground beef
about ¾ c. chopped onion
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. ground cumin
1 (15 oz) can of pinto beans, drained, rinsed
1 (4 oz) can diced green chili peppers
½ c. water
2 Tbs fresh chopped cilantro, if desired
Sauté beef, onion, and garlic until meat is browned, drain. Add all other ingredients to fry pan and cook together until most of the water has evaporated.
Serve as tacos, burritos, enchiladas, taco salads, or however you wish.
Recipe found at: http://www.justamomha.com/pantry-gourmet/2009/09/mexican-filling/
about ¾ c. chopped onion
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. ground cumin
1 (15 oz) can of pinto beans, drained, rinsed
1 (4 oz) can diced green chili peppers
½ c. water
2 Tbs fresh chopped cilantro, if desired
Sauté beef, onion, and garlic until meat is browned, drain. Add all other ingredients to fry pan and cook together until most of the water has evaporated.
Serve as tacos, burritos, enchiladas, taco salads, or however you wish.
Recipe found at: http://www.justamomha.com/pantry-gourmet/2009/09/mexican-filling/
January 23, 2011
Taco Salads
Taco Salads
1 lb ground hamburger or ground turkey
1 package McCormick's Taco Seasoning (McCormick's is gluten-free)
(or you could just use the Mexican Filling recipe on this blog)
shredded lettuce
diced tomato
sliced olives
grated cheese
corn
guacamole
sour cream or ranch dressing
salsa
corn tortilla chips
Spanish rice
Prepare meat as directed on seasoning package. Layer ingredients to make a salad. Enjoy!
1 lb ground hamburger or ground turkey
1 package McCormick's Taco Seasoning (McCormick's is gluten-free)
(or you could just use the Mexican Filling recipe on this blog)
shredded lettuce
diced tomato
sliced olives
grated cheese
corn
guacamole
sour cream or ranch dressing
salsa
corn tortilla chips
Spanish rice
Prepare meat as directed on seasoning package. Layer ingredients to make a salad. Enjoy!
Spanish Rice
Start by heating oil (maybe 1-2 T. - enough to coat the rice) in the bottom of a frying-type pan.
Add 1 c. dry rice and coat it with the oil. Stir often until browned.
Add 1 8 oz. can tomato sauce and some water. Be careful - the pan is hot and the liquid, especially the tomato sauce, can really splatter! Rinse out the can maybe 2-3 times (not all the way to the top) and dump that water in the pan. You can always add more water if needed, or cook a little longer if you've got a bit too much.
Add:
garlic salt (probably about 1/2 t.)
cumin (probably 1/2 to 1 t. - to your taste)
chopped onion (I've used the dried kind from the cannery when I don't have a fresh onion)
Stir all together and bring to a boil, then turn the heat down for the rice to cook/simmer. Stir it when you turn the heat down, and occasionally after that.
This can be reach in just over a half hour when crunched for time, but more like 45 minutes works much better. If you've got the luxury, it's good to just to let it kick back on low for a while - another 15-ish minutes makes it nice. You just don't want it to get too wet or mushy.
Add 1 c. dry rice and coat it with the oil. Stir often until browned.
Add 1 8 oz. can tomato sauce and some water. Be careful - the pan is hot and the liquid, especially the tomato sauce, can really splatter! Rinse out the can maybe 2-3 times (not all the way to the top) and dump that water in the pan. You can always add more water if needed, or cook a little longer if you've got a bit too much.
Add:
garlic salt (probably about 1/2 t.)
cumin (probably 1/2 to 1 t. - to your taste)
chopped onion (I've used the dried kind from the cannery when I don't have a fresh onion)
Stir all together and bring to a boil, then turn the heat down for the rice to cook/simmer. Stir it when you turn the heat down, and occasionally after that.
This can be reach in just over a half hour when crunched for time, but more like 45 minutes works much better. If you've got the luxury, it's good to just to let it kick back on low for a while - another 15-ish minutes makes it nice. You just don't want it to get too wet or mushy.
Cilantro Chicken
4 boneless skinless chicken breasts
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
1. In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips.
2. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done.
3. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese.
4. Bake 7 minutes to melt the cheese.
Serving suggestions: serve with Spanish rice, quesadillas (corn tortillas), or nachos
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
1. In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips.
2. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done.
3. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese.
4. Bake 7 minutes to melt the cheese.
Serving suggestions: serve with Spanish rice, quesadillas (corn tortillas), or nachos
Taco Soup
1 can black beans
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg. can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 (12 oz) can tomato sauce
1/2 pkg. taco seasoning (make sure it's GF)
1 lb. ground beef, cook
sour cream, garnish
corn chips, garnish, cheese, garnish
guacamole, garnish
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with soure cream, cheese, guacamole, and corn chips.
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg. can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 (12 oz) can tomato sauce
1/2 pkg. taco seasoning (make sure it's GF)
1 lb. ground beef, cook
sour cream, garnish
corn chips, garnish, cheese, garnish
guacamole, garnish
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with soure cream, cheese, guacamole, and corn chips.
Quinoa Taco Salad
1 cup quinoa cooked in two cups water
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro
1 half small red onion, diced fine
1 small red bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used canned, roasted on a cookie sheet for 6-7 minutes, then cooled)
Gluten-free tortilla chips
1. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
2. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
3. Serve with tortilla chips and an extra lime wedge.
Adapted from Gluten Free Goddess blog. Original recipe found here: http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro
1 half small red onion, diced fine
1 small red bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used canned, roasted on a cookie sheet for 6-7 minutes, then cooled)
Gluten-free tortilla chips
1. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
2. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
3. Serve with tortilla chips and an extra lime wedge.
Adapted from Gluten Free Goddess blog. Original recipe found here: http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html
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