Baked Southwestern Spaghetti

I'm a sucker for anything with a southwestern flair, and I've been thinking about this recipe ever since I first saw it on Blog Chef.  The meal came together pretty quickly since I was able to do most of the prep work as the noodles were cooking. This will definitely be a meal that I make again. The southwestern spices give the beef a nice flavor, and I love the cilantro sprinkled on top.

I haven't tried to freeze it yet, but I would imagine that it would freeze pretty well if you freeze it before baking. I like to make several small individual casserole dishes for this reason (and for portion control.... and I need portion control with this meal!).

Baked Southwestern Spaghetti


Ingredients:
8 ounces spaghetti noodles, cooked according to package directions
1/2 cup milk
1 egg
1 pound ground beef
1 medium onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8-ounce) cans tomato sauce
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Cilantro, for garnish

Directions:
Preheat oven to 425-degrees.

In a large bowl (or in the pot you boiled the spaghetti in), combine the drained cooked noodles with milk and egg. Mix well. Spray a 9x13-inch (or several individual) casserole dish, and pour the noodle mixture into the bottom.

In a large skillet brown ground beef, onion, bell pepper, and garlic. Drain. Add chili powder, cumin, oregano, salt and pepper. Stir and cook for 2 minutes. Stir in the tomato sauce and cook for 2 more minutes.

Spread the meat sauce over the spaghetti noodles. Top with cheese. Place into the oven and bake for 10 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro.

Makes about 6 servings.

Source: Blog Chef

Brie & Brisket Quesadillas

My husband always compliments my cooking, and that's one of the reasons I love him so much. But I know that he really-really-really enjoys the meal when he tells me that he could eat that particular dish once a week. This is one of those meals. In fact, I think he said he could eat it twice a week. At that moment, I knew that I had won his heart all over again. And the best part about the whole thing is that the brisket cooked while I was at work, thanks to my trusty crockpot. Awesomeness!

I never would have thought to pair brie cheese with a beef brisket, but it was a genius idea that Jason and Shawnda came up with. The original recipe pairs a mango bbq sauce with these, but I was itching to use the chili sauce that my aunt canned a couple of months ago. It's my grandmother's recipe that we always ate on our black eyed peas, but it also goes well on burgers, quesadillas, hot dogs, and whatever else you fancy. Feel free to use your favorite bbq sauce, salsa, or chutney. You can also omit it all together, as it will be delicious with just the beef and cheese.


Brie & Brisket Quesadillas

Ingredients:
3 pound brisket
Salt
Pepper
1 Tablespoon chili powder
3 cloves garlic, minced
16-ounces (2 cups) Dr. Pepper (not diet)
Chili sauce (or chutney, bbq sauce, salsa, etc.)
8 (8-in) flour tortillas
8 ounces Brie cheese, thinly sliced
1 cup Monterrey Jack cheese, shredded
Cooking spray
Cilantro, for garnish (optional)


Directions:
To make the brisket, rub with salt, pepper, chili powder, and garlic. Place brisket in the crockpot, and pour the Dr. pepper over the meat. Cover crockpot, and cook on LOW for 8 hours.

Remove from the crockpot and let meat rest on a cutting board for 15 minutes. Slice against the grain about 1/8- to 1/4-inch thick.

To assemble the quesadillas, heat a griddle or large pan over medium-high heat. Lay out the tortillas. Divide the meat, brie, and Monterrey Jack cheese between the tortillas, placing the meat and cheese on one half of each tortilla. Top with a spoonful or two of chili sauce, and fold the other half of the tortilla over. Spray one side of the tortilla with cooking spray, and place on the hot pan. Cook until crispy. Spray the other (top) side of the tortilla with cooking spray, and flip over. Cook until crispy. Remove from heat, and serve immediately. Garnish with cilantro, and serve with sour cream, avocado, and extra chili sauce.

Source: Confections of a Foodie Bride

Baked Southwestern Egg Rolls

I've made these egg rolls several times, and I'm just now getting them onto my blog to share with my readers. These make a great-tasting and nutritious snack and/or appetizer.
The first time I made these was for my sister's lingerie shower last year. It was a "hot and spicy" themed shower, and we had lots of southwestern hors d'oeuvres for the guests to munch on. These egg rolls were quite a hit. I have to admit that I forgot to put the cheese in the mixture the first time I made these, but there are so many flavors in it that I didn't even miss it.  I would definitely add cheese if making these for a party because it helps to hold everything together in the inside. However, I leave out the cheese when making these for my household snacks so I can save calories.


Baked Southwestern Egg Rolls

Ingredients:
2 cups frozen corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend (optional)
1 (4-ounce) can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 package egg roll wrappers (about 24 total)

Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you. Place 1/4 cup of the filling in the center of the egg roll. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425-degrees. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa or soy dipping sauce.

Source: Annie's Eats

My notes***  I found that these freeze well after they are baked. I just wrapped them up in some plastic wrap once they cooled and then put them in a zip top plastic bag.
To re-heat, place the frozen egg roll(s) onto a baking sheet sprayed with cooking spray and bake for about 20 minutes at 425-degrees. If the egg rolls start to get too brown, cover with aluminum foil.

Crockpot Santa Fe Chicken

I brought my trusty crock pot out again to take care of supper for us. The trick to making meat fall-off-the-bone-tender is to cook it low and slow, and that's exactly what the crock pot does. This chicken definitely fell apart when taking it out of the pot, but that was exactly what I wanted it to do. I served this on top of rice, but it would also be a great filling for enchiladas and burritos. I think I may try that sometime soon.




Ingredients:
24-ounces (1 1/2 pounds) boneless, skinless chicken breasts
14.4-ounce can diced tomatoes with mild green chilies
15-ounce can black beans
8-ounces frozen corn
1/4 cup fresh cilantro, chopped
14.4-ounce can fat free chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper (omit or decrease if you don't like spicy; increase if you love spicy)
salt and pepper, to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
Season the chicken breasts with salt and pepper and lay on top. Cook on LOW for 10 hours or on high for 6 hours. About 30 minutes before serving, remove chicken and shred with two forks. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or a warm tortilla.
Yield: 8 servings (1 cup per serving)

Nutritional Info (per serving): 172 calories; 1.6g fat; 3.8g fiber

Source: Gina's Skinny Recipes

Grilled Chicken & Pineapple Quesadillas

I'm always on a search for something new to cook. Of course, I have my staple recipes, but I always welcome a new recipe to try.
Many people like the addition of pineapple to savory dishes such as chicken or ham, but I've never really liked the combination. However, my man does, so I chopped up a pineapple to add to his quesadilla. I left them out on mine, but I had some fresh pineapple the next morning to go on top of my Greek yogurt.


The chicken was absolutely amazing on it's own, and I think that's going to be my go-to recipe for BBQ chicken.

Ingredients:
8 flour tortillas
Butter or Margarine
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Cajun spice, to taste (I used "Slap ya Mama" brand)
3 cups Monterey Jack cheese, grated
1 whole jalapeno, seeded & sliced
Cilantro
3 Tablespoons barbecue sauce

Directions:
Grill pineapple: Cut wedges, stick on skewers, and grill over low heat. Cut into slices.

Pound chicken between 2 pieces of plastic wrap with a mallet to flatten into a uniform thickness. Sprinkle with salt and pepper and Cajun spice. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices, and sprinkle with cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. You will have four complete quesadillas at this point.

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into wedges.

Source: Pioneer Woman

Tex-Mex Taco Salad

Taco salad is one of my favorite foods of all times. There are so many different textures and flavors packed into each bite, and it's pretty much irresistible to me.
The only down side to taco salad from restaurants is the calories, but I found this recipe that gives all the flavors (plus more), and it's made with fresh ingredients and lean meat.
I can honestly say that this is one of my favorite meals to this day. I'm craving it now as I type.

This recipe serves 2, but they are hefty portions. My man and I couldn't even finish it last night. We had enough left over for him to have lunch the next day.
You can certainly add more ingredients to your liking. I added a little bit of Cajun spice to the meat mixture and threw in a few slices of fresh avocado on top of my salad. I also put some corn chips in the mix for texture.
Be creative!

Ingredients:
1/2 cup prepared salsa
2 Tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey (I used turkey)
1 large plum tomato diced
1/2 cup canned kidney beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, or to taste
2 Tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese

Directions:
Combine salsa and sour cream in a large bowl.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.

Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
Makes 2 servings.

Nutritional Info (per serving): 343 calories; 13g fat; 81mg cholesterol; 26g carbs; 32g protein; 8g fiber; 851mg sodium; 737mg potassium

Tips: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.

Source: Eating Well

Guacamole

Last week my man and I visited Kiawah Island, SC for a much needed vacation. We try to go on a vacation once a year to get away from the busyness of our jobs. My sweet cousin let us stay in her gorgeous vacation home, and she even rented bikes for us to ride around the island. Everybody rides bikes around Kiawah, and mine even had a basket on the front.
Aubrey and I cooked almost every night since we had a gourmet kitchen and a grocery store that didn't lack anything down the street. Another cousin of mine was there with her family, and they invited us to eat with them one night. Her husband made the most amazing guacamole that I've ever had, and we duplicated it the next night.

 

Ingredients:
2 small tomatoes, chopped
1/2 small yellow onion, chopped
1/4 cup cilantro, chopped
3 small jalapenos, seeded and chopped
Salt, to taste
3 avocados
Juice from one lime

Directions:
Take the seed out of the avocados and scoop out the "meat." Mash in a large bowl and mix in the other ingredients. Serve immediately.

Source: Joe Cece

Tres Leches Cake

This cake was a favorite among the birthday party guests. My mother-in-law even came over a couple of times to snag a piece of leftover cake for dessert, and I think Aubrey even ate some for breakfast.
I used a butter cake box mix for this cake, and it was perfect. It was fluffy and moist all at the same time.
You can try a less guilty version of this recipe if you wish.

Cake

Ingredients:
1 box butter cake mix, plus ingredients listed on the box
1 can (12 oz) evaporated milk
1 can (14 oz sweetened condensed milk
1/2 cup heavy cream

Directions:
Prepare the cake according to the directions on the box.
Once the cake is cool, poke holes all over the cake with a toothpick. In a medium bowl, mix together the evaporated milk, sweetened condensed milk, and heavy cream. Pour milk mixture evenly over cake and place in the refrigerator until ready to serve. Once ready to serve, spread the whipped cream frosting over the cake.


Whipped Cream Frosting

Ingredients:
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
2 Tablespoons granulated white sugar

Directions:
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Source: Frosting recipe from Joy of Baking

Chocolate Tres Leches Cake

Tres Leches cake is a favorite in this house. Since we had 21 people over for Aubrey's birthday, I needed to make two cakes. So, why not try a chocolate tres leches? You can certainly use a chocolate cake mix, which is probably what I will do next time. This was a wonderful chocolate cake, but it was very dense and probably needed 1 1/2 or double the milk mixture. I served vanilla bean ice cream on the side, so that added the perfect amount of moisture.
The homemade chocolate whipped cream was wonderful, and I thought it was the perfect addition to this cake. I had to refrain from eating it right out of the bowl.

Chocolate Cake

Ingredients:
6 eggs, separated
2 cups light brown sugar, packed
2 cups all-purpose flour
1/2 cup cocoa powder
3 teaspoons baking powder
3/4 cup milk
2 teaspoons vanilla

Directions:
Preheat oven to 350-degrees. Grease a 9 x 13-inch baking dish.

In a large bowl combine flour, cocoa, and baking powder. In a medium sized bowl, combine the milk and vanilla. Set both aside.

Place egg whites in a clean bowl and beat at high speed until peaks are formed. Turn the mixer down to medium speed and gradually add the sugar to the egg whites. Once the sugar is dissolved, add egg yolks and beat for 3 minutes. Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.

Pour cake batter into the cake pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool, then poke holes all over the cake with a toothpick. Pour milk mixture (recipe below) evenly over the cake and place in the refrigerator. Spread the chocolate whipped cream topping (recipe below) over the cake before serving.


Tres Leches (Milk) Mixture

Mix together the following:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream


Chocolate Whipped Cream Frosting

Ingredients:
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
5 Tablespoons granulated white sugar
3 Tablespoons cocoa powder

Directions:
In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 1 hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

Sources:
Cake: Food.com
Whipped Cream Frosting: Joy of Baking

Arroz Rojo con Achiote (Red Rice with Achiote)

If there was one thing I was worried about cooking for the big birthday party, it was this rice. I wasn't sure how multiplying the ingredients x 3 would work out in the cooking process. Even though it took significantly longer to cook, and it burned a little bit on the bottom (but not scorched), I thoroughly enjoyed this. I think other people did too, because several got up to get seconds.
I ordered the achiote paste from a Mexican grocer, but I believe you could use tomato paste as a substitute. They have the same consistency and a similar flavor. Achiote paste is made from the red seeds of the annatto tree. It's an ingredient used a lot in the Yucatan peninsula.

Ingredients:
2 medium-large ripe tomatoes, chopped, or 1 can (14.5 oz) chopped tomatoes, drained
1/2 cup chopped white onion
2 cloves garlic, chopped
1 Tablespoon achiote paste (probably can substitute tomato paste)
1/3 cup safflower or canola oil
2 cups medium- or long-grain white rice
3 cups chicken broth
1 green bell pepper
5 fresh flat-leaf parsley sprigs, chopped, plus a few sprigs for garnish
1 teaspoon sea salt, or to taste

Directions:
In a blender, puree the tomatoes, onion, and garlic. Add the achiote paste and blend until well mixed. Pass the mixture through a sieve.

Meanwhile, roast the peppers. Use long-handled tongs to hold them over a gas-stove burner until their skins are evenly blistered and charred, about 5 minutes; or roast directly over a very hot charcoal or gas grill. Alternatively, roast under a preheated broiler, turning occasionally, until evenly blackened and blistered, 6-8 minutes. Transfer to a paper or heavy-duty plastic bag or a damp kitchen towel and leave for 5 minutes before peeling. To peel, use your fingertips to peel away the blackened and blistered skins. If any areas resist, use a knife or rinse under running cold water. Don't worry if charred bits remain. Slit the peppers open and use your fingertips, a small spoon, or the tip of a small, sharp knife to remove the seeds and white veins. Chop the pepper and set aside.

In a heavy saucepan over medium heat, warm the oil. Add the rice and cook, stirring, until it starts to turn light gold, about 5 minutes. Stir in the tomato puree and fry, scraping the pan bottom occasionally, until the puree is absorbed, about 3 minutes. Stir in the broth and add the bell pepper, parsley sprigs, and salt. Reduce the heat to medium-low, cover and cook the rice for 25 minutes. When the rice is almost cooked through, remove the pan from the heat and leave covered for 10 minutes.

Toss the rice with a fork, then spoon into a warmed bowl, garnish with parsley sprigs, and serve.

Source: Savoring Mexico

Frijoles de la Olla (Pot Beans)

You can use either black beans or pinto beans for this recipe. I made black beans since they are Aubrey's favorite. These are perfect to cook for a crowd because they can be prepared up to 4 days before. The flavors have a chance to marry together the longer they sit in the fridge. I added lots of cumin to these beans, but I didn't measure the amount. I kept putting more and more in the beans, and I lost count.
The epazote sprigs were almost impossible to find. I finally found dried epazote leaves at a local Mexican grocery store. I'll omit them next time because I don't think they really added any flavor. I read somewhere that they may reduce the gas that beans may cause, but that may be an old wives tale. On the other hand, I'll definitely buy the queso fresco again. It's very mild, but each crumble had a creamy texture to it.

Ingredients:
2 1/2 cups dried beans
2 Tablespoons safflower or canola oil, flavorful lard, or rendered bacon fat (I used bacon fat)
1 white onion, finely chopped
1 clove garlic, minced
2 fresh epazote sprigs (optional)
about 1 rounded teaspoon sea salt, or to taste (I added much more)
Cumin, to taste
Crumbled queso fresco (optional)

Directions:
Pick over the beans and discard any broken beans or small rocks or other debris. Rinse well, place in a large pot, and add water to cover by several inches. Bring to a boil, then remove the pot from the heat and let stand for 1-2 hours. Drain off the water, replace with the same amount of cold water, and return to a boil. Once boiling, reduce the heat until the water is barely simmering.

Meanwhile, in a small frying pan over medium heat, warm the oil, lard, or bacon fat. Add the onion and saute until dark yellow, about 4 minutes. Stir in the garlic and cook for 1 minute longer. Add the onion and garlic to the beans, reduce the heat to medium-low, and continue to cook, partially covered, until the beans are just tender, about 3-4 hours. **This is when I tasted the beans and decided to add cumin, to taste.** The timing will depend on the age of the beans. Stir the beans from time to time and, if necessary, pour in enough hot water to keep the water level at 1 inch above the beans.

Add the epazote, if using, and salt and continue to cook until the beans are quite soft, about 1 hour longer. Again, the timing may vary. If time allows, let the beans cool in the broth. The earthy flavor will intensify if the beans are stored, covered, in the refrigerator for at least overnight, then slowly reheated. They will keep for up to 4 days.

If serving the beans as they are, ladle the broth and beans into warmed bowls and garnish with the crumbled cheese, if desired.

Makes about 8 cups; serves 4 as a main course.

Source: Savoring Mexico

Birthday Fiesta

Last Thursday I had a Fiesta at our house for Aubrey's 30th birthday. We had 21 friends and family members over for supper and dessert. I tried to make the menu as authentic as possible and even ordered certain ingredients from the internet. I also shopped at the local Mexican grocery store to buy perishables as well as Mexican sodas.
I've never prepared food for so many people in my life, so it was quite an experience. My motto was, "better to have too much food than too little." This held true because we ate leftovers for several days after the party, and I also have another pan of enchiladas in the freezer.

I think everyone enjoyed the food and hanging out. Overall, it was a good night. Below are pictures of our humble abode before the party as well as the food I served.

I placed a few of these Gerbera Daisies in Corona bottles around the house and on a couple of tables.

This is an antique table that has been passed down for a few generations in Aubrey's family. I think it's really rustic and cute.

I borrowed a card table from my mom and used a round table top to place on it. The red and white table cloth was a wedding gift. A sweet lady that lives in Mexico made it for us. I wonder how long it took her to crochet.


And now for the food:

Salsa

Chicken Enchiladas

Black Beans topped with Queso Fresco



Mexican Rice



Chocolate Tres Leches Cake

Tres Leches Cake

Chicken and Summer Vegetable Tostadas

I've been MIA from the blogging world lately, and I apologize to my faithful readers. I came home tonight from working out of town, and I wanted something quick, easy, and healthy to make. I didn't get a chance to do my meal planning for this week, so I had to find something really quick so I could go to the store then cook it. I came across this recipe and I'm so happy I found it. It's amazing, and I love all of the fresh vegetables incorporated in it.
Black beans were the perfect side item. I just heated up a can and seasoned them with salt and cumin. Then I sprinkled a little cilantro on top.


Ingredients
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
12 ounces boneless, skinless chicken breast halves cut into cubes
1 cup chopped red onion
1 cup fresh corn kernels (I used canned sweet corn)
1 cup chopped zucchini (about 1 medium)
1/2 cup green salsa
3 Tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas (I used 96% fat free wheat tortillas)
Cooking spray
1 cup (4-ounces) shredded Monterey Jack cheese

Directions:
Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute for 3 minutes. Add onion, corn and zucchini to pan; saute for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
Yield: 4 servings

Nutritional info (per serving): 398 calories; 13.1g fat; 1.4mg iron; 75mg cholesterol; 236mg calcium; 36.7g carbs; 799mg sodium; 32.5g protein; 3.1g fiber

Source: Adapted from Cooking Light

Beef Enchiladas... or are they Burritos?

If you know me well at all, you know that I love Mexican food. I was excited to find a recipe for beef enchiladas. Or are they burritos? I always thought that burritos were made with flour tortillas and enchiladas were made with corn tortillas. The original blog calls these enchiladas, so I had to look up the definitions in my Food Lover's Companion book that I call my "Food Bible." According to this book, I was correct with the flour and corn tortilla theory, but I also read that the enchiladas are commonly topped with a tomato-based salsa and sprinkled with cheese (which these were). Sooo... I think these would be correctly called enchiladas or burritos; whichever you prefer. Or maybe I should re-name them as "Enchitos."

Regardless of the correct name, I think the taste was out-of-this-world amazing. It makes a lot for 2 people, so we had leftovers for a few lunches and suppers. The leftovers were just as good as they were when they were first cooked.
Don't let the length of the ingredients scare you. You probably have most of it in your pantry already.

Ingredients:

"Enchitos"
1 lb ground beef
1 package taco seasoning
1 cup water
2 cups rice (cooked)
1 (16-ounce) can refried beans
2 cups shredded cheese (divided)
10 (8-inch) flour tortillas

Red Sauce
1 Tablespoon olive oil
2 garlic cloves (minced)
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (8-ounce) can tomato sauce
1 1/2 cups water

Directions:
Preheat oven to 350-degrees.

To make the enchilada sauce, heat oil in a large saucepan over medium heat. Add garlic and saute for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and set aside.

In a large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until the liquid is evaporated. Spread 2 tablespoons of refried beans, hefty 1/4 cup ground beef mixture, and 1 tablespoon of cheese down the center of each flour tortilla. (side note: I heated my tortillas in the package for 30 seconds to make them extra flexible.) Roll up and place seam side down in two greased 13x9-inch baking dishes. Repeat until all tortillas are filled. Top the "enchitos" with red sauce and with the remaining cheese.

Place into the oven and bake uncovered for 20-25 minutes or until heated through and the cheese has melted.

Source: BlogChef

Arepas with Chicken and Avocado Filling

I'm a huge fan of arepas. Eating these took me back to when I was in Venezuela several years ago. These are very popular in Venezuela. Arepas are made from masarepa blanca or white corn meal. The taste resembles cornbread. Aubrey told me that it smelled like cornbread in the house while these were in the oven.
My only issue with this recipe is that the recipe seemed to call for too much water. I probably used half of the amount while making these so I could form them into patties with my hands. Maybe I used the wrong kind of meal???
The filling was so delicious. I used rotisserie chicken breasts, and Aubrey and I munched on another avocado while cooking. He makes an amazing dip for the avocados (maybe I'll share the simple dip recipe on a later date).


Ingredients:

Filling

1 cup cooked chicken, shredded into bite size pieces
1 ripe avocado, halved, pitted, and cut into small chunks
2 Tablespoons minced fresh cilantro
2 scallions, sliced thin
juice of half a lime
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Arepas
2 cups masarepa blanca (precooked corn flour- white corn meal can be subbed)
1 teaspoon salt
1 teaspoon baking powder
2 1/2 cups warm water (I used about 1 cup)
1/4 cup vegetable oil

Directions:

Filling
Mix all of the ingredients together and adjust seasonings to taste. Cover with plastic wrap and refrigerate until needed.

Arepas
Preheat oven to 400-degrees.

Whisk the masarepa, salt, and baking powder together in a medium bowl. Gradually add the water and stir to form a dough. Using a generous 1/3 cup of dough, form eight 3-inch rounds, each about 1/2-inch thick.

Heat 2 Tablespoons of oil in a nonstick skillet over medium-high heat until simmering. Add 4 of the corn cakes and cook until golden on both sides, about 4-6 minutes total. Transfer to a parchment lined baking sheet, and repeat with remaining oil and corn cakes.

Bake until the corn cakes sound hollow when tapped on bottom, about 10-15 minutes. Split the cakes open using a fork or paring knife as you would an English muffin, and stuff each with a generous 3 Tablespoons of filling. Serve immediately.

Source: Pink Parsley

Black Bean Tortilla Casserole

I had some left over corn tortillas from the enchiladas I made, so I was on the lookout for a recipe using corn tortillas. I'm glad I found this one. Even though it doesn't have meat in it, Aubrey loved it! We ate it for a few meals. We are getting much better with eating leftovers, and it saves lots of money.

Ingredients:
1 cup diced onion
2-3 cloves garlic, minced
1 medium zucchini, diced
1 medium summer squash, diced
freshly ground salt and pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
1 can black beans, drained and rinsed
2 cans diced tomatoes (with or without green chiles)
4-ounces reduced fat cream cheese
2 Tablespoons chopped cilantro
8 corn tortillas (6-inches)
1 cup reduced fat shredded cheddar cheese

Directions:
Preheat oven to 400-degrees.
Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini, squash, and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt and pepper, cumin, chili powder, and oregano. Stir to coat.

Add the black beans and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cut the cream cheese into cubes and scatter over the vegetable mixture, and stir until all of it is melted in and nicely combined. Finally, mix in the chopped cilantro. Remove from heat.

Lightly spray your casserole dish with nonstick cooking spray. Place some of the vegetable mixture in the bottom of the dish, and top with four of the tortillas. Top with about 2/3 of the remaining vegetable mixture and half of the shredded cheese. Add another layer of tortillas and the remaining vegetable mixture.

Bake for about 15 minutes, or until hot and bubbly. Top the casserole with the remaining cheese and bake for about 5-7 minutes more, until cheese is melted.
Servings: 4

Nutritional Info (per serving):
437 calories; 14.8g fat; 40.4mg cholesterol; 1,454.4mg sodium; 57.2g carbs; 13.7g dietary fiber; 19.8g protein

Source: Cara's Cravings

Queso Blanco Dip

Thanks to one of my readers, I got a great recipe for white cheese dip... just like they serve at Mexican restaurants. I can't go to a Mexican restaurant without ordering this. I usually fill up on it before I get my main dish.
If serving at a party, I would recommend keeping this dip warm in a small crockpot since it will naturally thicken if it sits out for a while.
This dip is absolutely amazing. I used green chilies, but next time I think I'll put half green chilies and half jalapenos to give it a little more "kick."

Ingredients:
1 pound white American cheese
2 (4-ounce) cans diced green chilies, undrained (may use diced jalapenos)
1/2 - 1 cup heavy cream, depending on thickness of dip you like

Directions:
Simmer all on the stove in a saucepan until smooth

Source: RecipeZaar

Chicken Enchiladas with Red Chile Sauce

Those of you who know me well know that I love Mexican food. These enchiladas were really really good. I made them for supper last night. We were pleased with how they turned out, and I wouldn't change a thing. Aubrey even ate some for breakfast this morning. I don't know if I'd recommend that or not, but I won't judge if you choose to eat them for breakfast.

Ingredients:
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 (15-ounce) can tomato sauce
1 cup water
1 large tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Cooking spray
salt and pepper, to taste

Directions:
Preheat oven to 425-degrees.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160-degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap. Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Source: Pink Parsley

Citrus-Cumin Black Beans

This is my favorite recipe to cook when the hubs isn't eating in. He was scoping out some land today and wouldn't be back till after supper. This is actually a really good meal to me when it's placed on a fluffy bed of rice. The beans also make a good side item for quesadillas, tacos, or any other Mexican food.

Ingredients:
1 (15 ounce) can black beans, drained, rinsed
1/2 teaspoon ground cumin
1 Tablespoon lime juice
1/2 cup green onions, chopped

Directions:
In a saucepan over low heat, combine beans, cumin and lime juice. Heat through, about 3-4 minutes. When ready to serve, garnish each serving with chopped green onions.

Nutritional Info per serving (1/2 cup):
83 calories

Adapted from: The easy 4 Ingredient Diabetic Cookbook: The Smart Way to Cook Healthy

Cinco de Mayo Dessert

Chocolate Chipotle Brownies &
Dulce de Leche Ice Cream

How's this for a Cinco de Mayo dessert? Um, I have mixed thoughts... I love the ice cream, but I'm not a big fan of the brownies. I can appreciate the creativity of the chipotle kick, but I don't really like it. Part of the reason is that I'm having some serious heartburn now (and that's very rare). Aubrey hasn't gotten home from work yet, but I can only imagine what his face will look like when he tastes the brownies. I don't think he'll like them.
On the other hand, he loved the ice cream.... I actually made it last night. The only issue I had was that the swirl didn't really "swirl." It just kinda mixed in with the ice cream. Next time I'll layer it.... ice cream-caramel-ice cream-caramel-ice cream. That way the scoops will show a swirl.


Chocolate Chipotle Brownies

Ingredients:
1 teaspoon plus 1 cup butter (2 sticks)
1 tablespoon plus 1 cup all-purpose flour
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
4 eggs
1 cup chopped Mexican chocolate or semisweet chocolate morsels

Directions:
Preheat the oven to 325 degrees F.
Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.
Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.

Source: Food Network

Dulce de Leche Ice Cream

Ingredients:
1 can sweetened condensed milk
2 cups heavy cream
1 cup milk
6 large egg yolks
2 tablespoons sugar

Directions:
Fill a large pot 3/4-full with water. Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil. Reduce heat and simmer for 3 hours, adding more water as necessary. Remove from the heat and let sit until cool enough to handle. Watch the can carefully to make sure it does not start to bulge. If the can does begin to bulge, remove from the heat and let cool. Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking (only partially submerged in water once the can has been pierced). When the can has cooked for 3 hours, set aside to cool completely before opening.
(If you are uncomfortable using the whole can method, you can cook the condensed milk, out of the can, over a double boiler, stirring every 5 minutes, for about 3 to 4 hours, or until it has achieved a deep golden color. Or, alternatively, purchase canned dulce de leche at your local supermarket.)
Once the dulce de leche has cooled, make the ice cream base: In a medium heavy saucepan, combine the cream and milk and bring to a gentle boil over medium heat. In a heatproof large bowl, whisk the egg yolks, 3/4 of the dulce de leche, and granulated sugar until smooth and pale. When the milk comes to a boil, whisk 1 cup of the hot cream mixture into the egg yolk-sugar mixture until smooth. Gradually add the egg mixture in a slow, steady stream to the hot cream in the pan, whisking to combine. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. When the ice cream is nearly completely churned, spoon in the remaining dulce de leche to create a swirl in the ice cream. Transfer to an airtight container and freeze until ready to serve.

Source: Food Network