Salads in June

Any type of salad is great. Fruit, pasta, vegetables, whatever! Share your favorite salad recipes! lets get really healthy...or maybe not so healthy if your favorite salad has lots of yummy dressing on it. Lets just keep the kitchen cool this month with lots of salads for dinner!

How many recipes did you try?

Okay! I made Cafe Rio Pork, Aztec Chicken, Chicken Quesadillas, Mexican Rice, and Easy enchalidas. I really wanted to make more. I will continue to try some of these recipes next month. Now it's your turn! Let me know before the end of the week how many points you have for the super cool prize.

5 points for Rachel

Points for Trying

So has anyone made new Mexican dishes yet? I was determined to have Cafe Rio Pork, and Flan yesterday. Clint was very upset. It didn't happen. But I did stay up until 12:30 a.m. making Andi's Mexican Rice for 50 people for the teachers lunch today. Then I had a terrible time trying to re-warm it all today. But it turned out pretty good. What did we do before microwaves?

I hope everyone takes some time to experiment sometime this month. Everyone gets points for new dishes they try. You get extra points for flan, and Cafe Rio Pork, and if anyone thinks they can take on Tamales, that would be extra double points. I think we should all try at least something new every week. (maybe just one new thing this month)

So far, I think I am ahead...I made Mexican Rice x's 6! And if you have already made a recipe that is featured on this blog...like Chicken Quesadillas, or Anything else...make sure you add those points too. I really do have a prize for the winner!!! and I can tell you right now...you will absolutly love it. I'm serious...I have a prize. I wonder if I will have to give it to myself...

In honor of Cinco De Mayo...Mexican in May

So my interest in this is partly due to my recent love for blogging and connecting with so many people I love, and also my love for food. Amber has a cooking group that she meets with every month and they share recipes and get together. I would love to do a cooking Blog. I know a lot of good cooks! At the end of the year, I will print it off and send a cookbook to everyone...and I promise it will be cute!

Since April is almost over...I thought that for May, we can do Mexican recipes in honor of Cinco De Mayo...(That is the Mexican Independance Day). So get your recipes in before the end of May, and if you try someone else's recipe...make sure you leave a comment for them about how it turned out, or if you liked it.

Should we include Calorie info. or WW points too? I have got to start eating better. But I figure anything we cook at home is loads better than restuarant food...and we control our portions better too.

I hope that the blog can be a resource for you if you get "dinner block". And I hope you will be excited that we have one more way to connect.

If you know anyone else who would like to be able to post with us, let me know and I will make sure to put them on the author's list.

Shelli's Post: Chicken Taco Pie

This is a Weight Watcher recipe, but it is pretty good.
It makes 6 servings,
5pts. each.
CHICKEN TACO PIE
2 C. cooked chicken breast, chopped
1 medium onion chopped, sauteed
1 4.5 oz. can chopped green chile
2 T. Taco seasoning
1 C. Bisquick
1 C. Skim milk
1/2 C. eggbeaters
1 C. lite cheddar cheese
1. Mix chicken, onions, chiles and taco seasoning. Pour into sprayed pie plate.
2. Mix bisquick, milk and eggs. Pour over chicken. Bake @ 400, 30-35 minutes.
3. Top with cheese - bake until melts, 3-4 minutes.
Serve with salsa and a salad.
May 5, 2008 5:40 PM

Mexican Flan

From The New Best Recipe

Caramel:
1 c. granulated sugar
1/3 c. water
2 T. corn syrup
1/4 t. lemon juice

Custard:
1 1/2 c. whole milk (2% works ok if you are in a bind)
1 1/2 c. light cream
3 large eggs
2 large egg yolks
2/3 c. granulated sugar
1 1/2 t. vanilla extract
Pinch salt

For the caramel: In a medium saucepan and without stirring, bring sugar, water, corn syrup, and lemon juice to simmer over medium-high heat. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning. Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture's surface turn honey-caramel in color. Do NOT LET IT GET TOO DARK!!! Remove pan immediately from heat and, working quickly but carefully pour pouring caramel and custard into 1 1/2-quart straight-sided soufflé dish (or pie plate). Allow caramel to harden for about 10-15 minutes.

For the custard: Adjust oven rack to center position and heat oven to 350 degrees. Heat milk and cream, stirring occasionally, in medium saucepan over medium heat until steam appears and/or an instant-read thermometer held in the liquid registers 160 degrees, 6 to 8 minutes; remove from heat. Meanwhile, gently whisk eggs, yolks, and sugar in large bowl until just combined. Off heat, gently whisk warm milk mixture, salt, and vanilla into eggs until just combined but not at all foamy. Set aside.

Bring 2 quarts water to boil. Meanwhile, fold a dish towel to fit bottom of large baking dish or roasting pan and position in pan. Pour reserved custard mixture into soufflé dish; place dish on towel in pan and set pan on oven rack. Fill pan with boiling water to reach halfway up the soufflé dish; cover entire pan loosely with aluminum foil so steam can escape. Bake until a paring knife inserted halfway between center and edge of the custards comes out clean, 70-75 minutes. Cool to room temperature. Invert onto a plate and cut into wedges to serve.

*Also, you can use individual ramekins. Pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins. Allow caramel to cool and harden, then pour custard in and cookin a water bath for 35-40 minutes.

Meal on a budget

This is a very good thing to eat, if you are, like, hungry or something, and like, you don't have a lot of money to spend on like, a burrito or something, but you want to eat...

Take one english muffin. One slice of balogna. One can of baked beans.

Put the english muffin on a cookie sheet. Put it in the oven and bake it, at like 800 degrees or something. While you're waiting, eat the bologna and beans.

Remove the cookie sheet from the oven once the english muffin catches fire. If you hold up the cookie sheet high above your head with one hand, you'll look just like a pro French chef! Dowse the flaming muffin with water or something and let it cool down.

IMPORTANT: Don't try to taste it while it's still on fire!

Once it has cooled, you'll probably want to throw it away. But at least you had some beans and a slice of balogna.

Chicken Quesadillas

Salsa
6 plum tomatos, diced
1/4 med white onion, diced
little bit of cilantro (Jeff hates it so I don't use it).
1 serrano pepper (they are tiny)
Coarse salt to taste
Mix all ingredients into a bowl together. Add to Quesadillas after they are cooked.

Quesadilla
2 boneless, skinless Chicken breasts
1/2 chorizo, or spicy kielbasa (clint does not like the spicy, so I use sweet kielbasa)
1-2 T. Smokey BBQ sauce
8 flour tortillas
Shredded Cheese
Cook Chicken and chorizo together. Mix BBQ sauce with meat in a bowl. heat tortillas in pan. Put cheese all over on top of quesadilla, and put meat on half. Fold tortilla over and flip. cut in 2 or three sections to eat.

8 WW points for 1 (If you go easy on the cheese)

The Best Mexican Rice

Cooking oil to cover pan
1 cup white rice
1 onion & green pepper
peas (optional)
1/2 tsp garlic powder
1/2 tsp cumin
dash of pepper
14 oz Chicken broth
1/4 cup & 2 Tbsp tomato sauce
2 tsp chicken bouillon powder

In large pan place oil and rice. Cook on medium heat until rice is golden brown then add chopped onion, peppers and peas to your liking. Combine all other ingredients, bring to a boil then let simmer 20 minutes keep rice covered and stir occasionally. This is my Grandma's recipe and it is to die for, so enjoy!

Cafe Rio Pork

I got this recipe from a friend and still haven't tried it....but am meaning to. Cinco de Mayo sounds like a good time to tackle it.

Cafe Rio Pork
(I used two small pork roasts)
1 ½ cans coca-cola classic (generic varieties or diet is not as good)
1 c. sugar (I used white sugar, but I think brown sugar is what they use)
1 (7 oz.) can Chipotle in ADOBO sauce (since you use the sauce, not the chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp. dry ground mustard
1 heaping tsp. dry ground cumin
1 tsp. minced garlic
Remove the chiles from the can of adobo sauce. (Leaving the chiles in will make it so potent that you’ll cry just smelling it.)
Add all ingredients (except pork) in a blender. (I put some coke in a bowl with the chiles and sauce and rinsed the can with coke to get all the sauce out.
Blend until well mixed. (You can skip this step, but it’s nice a creamy when you do this.)
Place pork in crock pot and pour sauce over it.
Cook on low for 7-9 hours or until the pork pulls apart with a fork.

I added 2 options for the dressing- you can try either and let me know how it turns out.

Café Rio Dressing
1 buttermilk ranch dressing packet – make as per recipe
2 tomatillos (tomatoe-like vegetable with a husk around it)
½ bunch of fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno or a few drops of tobasco for a more mild flavor
Use a food processor or blender to blend all ingredients together. Refrigerate.


CAFE RIO CREAMY TOMATILLO DRESSING
(copycat recipe)

3 large tomatillos
1 cup buttermilk
1 cup packed fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope buttermilk ranch dressing mix
1 clove garlic, minced
1 tbsp fresh lime juice

Remove husks from tomatillos, wash, quarter and broil until soft--about 7 minutes.

Combine everything in blender until smooth. Chill for at least one hour for flavors to blend.

You can do a Pork salad, tacos or burritos---your choice.

Layer Enchilada Bake

This is so YuMmY, I love it...and it's soooo EaSy! Enjoy




• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, drained, rinsed
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 6 flour tortillas (8 inch)
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese
• PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
• ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
• BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Aztec Chicken

2-3 chicken breasts, cooked and chopped
1 can corn
1 can black beans
2 cups salsa
8 oz. cream cheese

Mix all ingredients together and cook 3-4 hours in crock pot on low. Mix in cream cheese half-hour before serving. Serve with chips or over rice.

*This recipe is actually from Holli Smith that she made for an Enrichment Night. I use 2 cans of the canned chicken breast from Costco instead of cooking chicken. And I use Costco frozen corn instead of canned because it is so much sweeter. Also, I cut up the cream cheese into small cubes, it seems to be easier to mix in that way.

If you substitute low-fat cream cheese, it is a super healthy meal. And if not, it's still not too bad. My kids totally love this and it is perfect to put together right before church and eat when you get home!

Mexican Street Corn

I'm also making this corn tonight. I've been intrigued with the idea ever since I saw Nacho Libre. The corn serves three purposes: One, to eat. (Nacho calls out, "Hey, gimme somma that corn!") Two, to distract. While he is calling out for some corn, his partner gets pummeled in the wrestling ring. Three, as a weapon. Nacho's partner throws a stick of corn into a thug's eye. Ouch!

Mexican Street Corn
(From The Best Recipe: International Version)

6 ears corn, shucked
1 T. olive oil
1/2 c. mayo
2 T. cilantro, minced
1 T. lime juice
1 garlic clove, minced
1 t. chili powder
Salt and pepper
1/4 c. queso fresco (my favorite Mexican crumbly cheese)

Heat the broiler (rack needs to be fairly close to it). Brush the corn on all sides with the olive oil and broil (on a foil-lined baking sheet) for 10 minutes on each side (broil until well-browned). Combine mayo, cilantro, lime juice, garlic, chili powder, 1/4 t. salt, and cheese. Remove corn from the oven and brush the corn on all sides with the mayonaise mixture. Broil for about 1 minute more, until mixture is warm. Season with salt and pepper.

Tortilla Soup

Here's what I'm making tonight for dinner. Rachel, expect FLAN on Wednesday night!

Tortilla Soup
(from The Best Recipe: International Version)

4 chicken breasts
8 c. chicken broth
1 large onion, chopped fine
4 garlic cloves
8-10 sprigs of cilantro, chopped
8 corn tortillas, cut into thin strips*
2 T. vegetable oil
2 medium tomatoes
1/2 medium jalapeño chile, seeds and ribs removed
1 T. mild green chilies (from can)

Toppings:
Lime wedges
Avocado, diced
1 c. queso fresco (delicious crumbly Mexican cheese) or Monterey jack cheese
Sour cream

* This recipe has you make tortilla strips; however, you can just buy tortilla chips and put them on the bottom of the bowl before pouring soup on top.

Bring the chicken, broth, onions (reserve half for later), and two garlic cloves (mince these), and cilantro and 1/2 t. salt to boil over medium-high heat in a large saucepan. Simmer on low until chicken is cooked (about 20 minutes). Remove chicken and shred.

Puree the tomatoes, remaining onions, 2 remaining garlic cloves, jalapeno, green chilies, and 1/8 t. salt in a food processor until smooth. Heat the remaining tablespoon of oil in a large pot and add pureed mixture and cook, stirring freqently, until the mixture has darkened in color, about 10 minutes. Add broth and simmer for 20 minutes. Add chicken and cook for 5 minutes longer.

Place tortilla strips or chips in the bottom of bowls and ladle soup on top, then add toppings.

*If you want to make homemade tortilla strips, cut them into 1/2 inch wide strips. Toss them with 1 T of oil and spread them out over a baking sheet and bake, stirring occasionally, until crisp and golden, about 14 minutes at 425 degrees. Season with salt and transfer to a paper-towel lined plate.

Chicken and Cheese Tamales

I know this seems like a lot of work, but believe me, the results are well worth it!!!

Dried corn husks (soften in a pot of hot water so they are pliable)
1 1/2 c. frozen corn (thawed and food processed so it is in little tiny pieces)
2 c. masa*
1/2 c. softened butter (can use less if you want)
2 T. sugar
1/2 t. salt
1 1/2 t. baking powder

Filling:
1 c. shredded chicken
1 c. shredded monterrey jack cheese
2 T. chopped jalapeño (can be fresh or canned)
1/2 c. queso fresco (optional, but I LOVE this Mexican cheese)
1/2 c. finely chopped onion

*To make masa, combine 2/3 cup quick grits (not instant) and 3/4 cup masa harina (get this corn flour at the Latino section of any grocery store). Then, pulverize grits in a spice grinder (in batches) or blender, then transfer them to a medium-size bowl. Whisk in 1 1/4 cups boiling water (don’t worry if grits lump a bit; mixture is eventually pureed in food processor); let stand 10 minutes. Stir in masa harina; cover and cool to room temperature.

Measure about 1 inch of water in a large saucepan. Set a vegetable steamer (or even a collander) into saucepan. Line steamer and pan sides with corn husks. Follow illustrations below to fill and form tamales. As the tamales are made, stand them in prepared steamer. Cover with a lid or aluminum foil and steam, checking water level frequently and replenishing with boiling water as needed, until tamales easily come free from husks, about 1 - 1 1/4 hour.

Combine the masa with the thawed and processed corn. Then add the butter, sugar, salt, and baking soda and stir well. In a separate bowl, combine all the filling ingredients.

With the tapering end of the husk facing you, place a scant one-quarter cup of dough onto the husk, leaving at least a one and one-half-inch border of husk at the tapered end. Fold the two long sides of the corn husk in over the corn mixture. Fold the tapered end up, leaving the top open. Meanwhile, line a steamer with husks. Stand the tamales up in a row around the edge of the steamer.