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Tag Archives: Mexican

Chili’s Copycat Salsa

I have a food problem.  It’s more of an addiction.  I am addicted to chips and salsa.  Throw in queso and I really cannot control myself at all.  Some of my favorite memories from college and then life post-college in New Orleans involve me and my favorite girlfriends getting together and eating chips and salsa.  When the hubs and I first started dating, one of our initial connections (in all seriousness) was over our mutual love for chips and salsa.

And, yet, I’ve never once made homemade salsa.

I realized recently that had to change.  Instead of buying salsa at the store or sending the hubs out to pick up chips and salsa from Chili’s (confession—guilty pleasure), I knew it was time to make salsa at home.

I found a recipe online for a copycat version of Chili’s salsa.  This version is spicier than Chili’s but the same consistency.  It turned out really good and very easy to put together.  Hopefully I can make fresh salsa this summer with tomatoes from my own garden, but for now, canned tomatoes work just fine.

Salsa

  • 1 (14 1/2) ounce can tomatoes and green chilies
  • 1 (14 1/2) ounce can whole canned tomatoes (with the juice)
  • 4 teaspoons canned diced jalapenos 
  • ¼ cup diced yellow onion
  • ½ teaspoon garlic salt
  • ½ teaspoon cumin
  • ¼ teaspoon sugar
  • 1 garlic clove (minced)
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh cilantro

Place the jalapenos and the onion into a food processor. Pulse for just a few seconds. Add the canned tomatoes and green chilies and the whole canned tomatoes. Add garlic salt, sugar, cumin, minced fresh garlic, lime juice, and cilantro. Process all of the ingredients until well blended but do not puree.

Pour salsa into a container, cover and place into the refrigerator. Chill for at least 2 hours before serving.

Source: BlogChef.net

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Posted by on April 7, 2013 in Appetizer

 

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Mexican Stuffed Peppers with Enchilada Sauce

It’s been a busy couple of weeks in our household.  Why?  Well, my sous chef, Tim, and I got married.  It was an absolutely perfect day where we were surrounded by those we love most in the world.  After a relaxing mini-moon, we are back at home, getting in a routine once again.

Tonight, it was so nice to spend Saturday evening at home and cook a delicious meal.  We used our new knives, new pots, new casserole baking dish, and our new mandolin.  It was amazing!  And, the meal was served on our brand new plates.  We are definitely feeling like grown-ups now!

Tonight, I made Mexican Stuffed Peppers with Enchilada Sauce.  Using quinoa and black beans to stuff the peppers and topping the peppers with cheese and enchilada sauce equal a tasty, light Mexican meal.  These were easy to prepare and we will definitely make them again.

Image

  • 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
  • 1 cup quinoa, uncooked
  • ½ medium onion, diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 tomato, seeded and diced
  • 1 (4 oz) can diced green chiles
  • 1/4 cup cilantro, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup Monterrey Jack, grated
  • 1/2 cup cheddar cheese, grated
  • 1 (28 oz) can red enchilada sauce

Preheat oven to 375 degrees.

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Turn heat down to simmer, cover, and cook for 15 minutes. Fluff quinoa with a fork.

While quinoa is cooking, microwave pepper halves 2-3 minutes to soften slightly.

Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles, cilantro, salt, and pepper.

Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers and place peppers on top of the enchilada sauce. Sprinkle with cheese.

Cover the pan with foil and bake at 375 degrees for 25-30 minutes. Remove foil and cook for 5 minutes longer. Drizzle peppers with enchilada sauce and serve immediately.

Source: One Lovely Life

 
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Posted by on November 17, 2012 in Main Dish

 

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Baked Creamy Chicken Taquitos

I have been a bad blogger.  Really bad.  Lots of life events over the past eight months, including an engagement and a move, have changed my priorities. Instead of cooking and blogging, I’ve been planning a wedding.  In case you aren’t aware, planning a wedding takes up a lot of time.  Quick and easy is my new life motto when it comes to food.

When I can prep something on a Saturday or Sunday, then pop it in the oven directly from the freezer later in the week, and have it taste good…I consider it a small victory.  Using a rotisserie chicken makes this even easier!  This is a great appetizer to bring to a football watching party, too.

Photo of baked taquitos, refried beans, and salsa

  • 3 ounces cream cheese, softened
  • 1/4 cup tomatillo salsa
  • 1 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 3 tbsp chopped cilantro
  • 2 tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • Small flour or corn tortillas
  • Pinch of salt

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Combine cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder, and garlic in a large bowl. Once combined, stir in the cilantro, green onions, chicken, and cheese; mix thoroughly.

Heat 2-3 tortillas at a time in the microwave between two paper towels until they are soft enough to roll (about 20 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with refried beans and salsa for dipping.

To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a freezer bag.  Taquitos may be stored up to 3 months. To bake a frozen taquito, preheat oven to 425 degrees and bake for 15-20 minutes. No need to thaw first! How easy is that!?

Source: Pennies on a Platter

 
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Posted by on October 13, 2012 in Main Dish

 

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Taco Soup and a SNOW DAY

It’s been a while since I sat down to blog. I’ve still been cooking and discovering new dishes, but I haven’t felt as inspired to write about them. And, then today happened. A snow day! A snow day on the first day of winter! The office was closed, so it was the perfect excuse to spend some quality time in the kitchen.

Tim and I trudged through the snow and walked to the grocery store this morning. After loading up on groceries for the next week, including ingredients for our first Christmas dinner, we came home and made a huge pot of soup. A snow day is the perfect day for soup and wearing pajamas all day, while watching Law & Order: SVU.

I’ve made this Taco Soup several times and it doesn’t last long in our house. It’s perfect for dinner, but even better for lunch the next day at work. Plus, anything you can eat with fritos is good in my book!

Now, to further enjoy my snow day, I think I’ll go take a nap…

Taco Soup

2 pounds ground turkey
1 yellow onion, diced
1 (14 1/2 oz) can diced fire-roasted tomatoes
1 (10 oz) can diced tomatoes and green chilies
2 (15 oz) cans black beans
1 (16 oz) can pinto beans
1 cup frozen corn kernels
2 (4 1/2 oz) cans chopped green chilies
1 (1 oz) enveloped taco seasoning
1 (1 oz) envelope ranch salad dressing and seasoning mix
2 cups water
Top with sour cream, cheese, green onions, and fritos

In a large skillet, brown ground turkey and onions over medium heat. Drain and transfer cooked ground turkey and onions to a large stockpot.

Add tomatoes, black beans, pinto beans, corn, and green chilies. Stir in the taco seasoning and ranch salad dressing mix. Add water to make into more of a soup, and less of a chili dish.

Cover the pot and simmer soup over low heat for at least 30 minutes up to 1 hour, stirring occasionally.

Serve in bowls and top soup with sour cream, cream cheese, green onions, and fritos. Enjoy!

Source: Ezra Pound Cake

 
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Posted by on December 22, 2011 in Main Dish, Soup

 

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Mexican Grilled Chicken Bowl with Cilantro Lime Rice

Happy Fourth of July!  Once the outdoor grilling is complete and your guests have gone back home, here’s an easy dinner to put together during the work week.  And it is oh so good.

Chipotle is pretty big in Colorado.  After moving out here for grad school, it didn’t take long to discover the joys of a Chipotle burrito in the middle of a paper writing session.  And now, there’s a delicious Chipotle very, very close to where I work.  When I go into Chipotle, I don’t hold back.  Sour cream?  Yes.  Guacamole?  Yes.  Chips with your guacamole?  Duh.  Yes.

As we continue to struggle with the eating out vs. eating in issue (okay, okay, my struggle more than Tim’s), what better way to convince yourself to cook when you have a recipe that’s just as good, if not better, than the out to eat option!

The Mexican Grilled Chicken Bowl with Cilantro Lime Rice is delicious.  I think I’m officially obsessed with chipotle chiles in adobe sauce – you might have to try a couple of grocery stores to find a can (usually around the cans of diced jalapenos), but it is worth the search.  Now, we can make our own Chipotle Burrito Bowls at home, and I don’t have quite the urge to top it off with all that unhealthiness.

Also, we don’t have a grill.  I know, you should all feel sorry for us since it is currently perfect grilling weather.  We cooked the chicken on the stove, but grill if you have the resources!

A photo of a burrito bowl with chicken, avocado, tomatoes, rice, and black beans.

Marinade:
2 canned chipotle chiles in adobo sauce, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons ancho chile powder
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
3 boneless, skinless chicken breasts

Rice:
1 1/2 cups long-grain white rice
3 cups low-sodium chicken broth
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

Toppings:
2 medium Hass avocados, diced
2 medium tomatoes, diced
1/2 cup green onions, sliced thin
1 can (15 oz) black beans, rinsed
1 cup queso fresco
2 limes, cut into wedges
Tortilla chips

Whisk the marinade ingredients together in a small bowl. Place the chicken breasts in a freezer-size plastic bag and pour in the marinade. Seal tightly and turn bag several time to make sure marinade covers entire chicken breast.  Refrigerate.

Combine the rice, broth, and salt in a medium saucepan over medium heat, bring to a simmer. Reduce the heat to low and cover the saucepan with lid. Cook until the rice is tender and the liquid is absorbed, about 20 minutes. Move saucepan from the heat and keep covered for an additional 10 minutes. Stir in the cilantro and lime juice. Keep lid on saucepan until ready to use rice.

Heat a skillet over medium heat. Add chicken breasts and discard additional marinade.  Cook chicken about 4-5 minutes per side.  Transfer chicken to cutting board and let rest for several minutes.  Cut chicken in 1/2 inch pieces.  (You can also cook chicken breasts on grill)

Divide rice between small bowls.  Top the rice with chicken and additional toppings – avocado, tomatoes, green onions, black beans, and queso fresco.  Serve with tortilla chips and lime wedges.

Source: Heat Oven to 350, Originally from Weber’s On The Grill: Chicken and Sides

 
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Posted by on July 4, 2011 in Main Dish

 

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