Lucia's Mexican Salsa

This is a yummy homemade salsa.


Lucia's Mexican Salsa
10 whole tomatoes
5 garlic cloves
1 onion
1/2 cup sliced pickled jalapeno peppers
1 tablespoon lime juice
1 tablespoon chopped cilantro
1 tablespoon salt

Preheat oven to "broil" and move an oven rack to the highest position in the oven closest to the broiler (I have an electric oven).


Place tomatoes on a sheet pan and broil in the oven until the skin on the tomatoes are charred and blackened.  This should only take about 5-10 minutes.  Flip them over and char the opposite side.

 In the mean time, chop garlic cloves and onion and place food processor.  Process until chopped finely.  You may need to wipe down the sides of your food processor bowl to make sure all the onion is chopped finely.

Add the hot tomatoes and jalapeno peppers to the onion and garlic and process until no longer lumpy.  (You may need to work in batches).

 Pour into bowl and stir in lime juice, cilantro and salt.  Cover with tight fitting lid and refrigerate overnight.  

Enjoy on anything and everything!

YUM!

Simple Bean Burritos

This is a freezer-friendly meal.  Make these up once a month and keep in the freezer.  Pop them into the microwave for a few minutes to reheat and dinner is served on those busy nights.

Simple Bean Burritos
refried beans
tortilla wrappers (I used low carb, low calorie ones)
cheddar cheese (I used fat free)

Create an assembly line by laying out everything you'll need.

Spread about 1/4 cup of beans onto the tortilla and sprinkle with about 2 tablespoons of shredded cheddar.  Fold up the sides and roll up.  Place onto a baking sheet and freeze until solid.  Store in a freezer bag.

To reheat:  place frozen burrito on microwave safe plate and cook on high for 2-1/2 minutes.

Naked burrito

Dressed up burrito

Yum!

Lucia's Salsa Verde

While working at the bakeshop, I met a sweet lady who was from Mexico.  Her name was Lucia.  She loved to cook and was responsible for the delicious "Taco Tuesday" menu.  She was the real-deal.  Eventually she returned to Mexico and left us this yummy recipe.  This is her version of Salsa Verde.  I love it!

Lucia's Salsa Verde
2 lbs green tomatillos, husks removed and rinsed
2 whole jalapenos
3 garlic cloves
1 Tbsp salt
1/4 of a large white or yellow onion (softball size)

First, let's clean the tomatillos.  They will most likely come with the husk on them.  Tomatillos are not green tomatoes.  They are in the gooseberry family.  I have never made this recipe with green tomatoes, so I don't know if the flavor would change or not.  Tomatillos are pretty tart little things.

Remove the husk.

The skin will be slightly sticky, so you'll need to rinse them under warm water.

Place the tomatillos and jalapenos on a baking sheet and broil in the oven until charred. 

 Flip them over and char the other side.  Remove from oven and allow to rest on the stove top while assembling the other ingredients.*
 

In a food processor or large blender, add garlic and onion.  Process or blend until very finely chopped.  You'll need to scrape down the sides and repeat.  Add the tomatillos and process.

*You can choose to leave the skin on the jalapenos, or if you want to remove it, place the jalapenos in a plastic baggie when they come out of the oven so they can steam.  When they've cooled enough to handle, use a paper towel to remove the charred skin.

Cut the stem off of the jalapeno and slice in half, scrape out the membranes and seeds.  Chop and add to the blender.  Process until smooth.  Season with salt and pour into a storage container to refrigerate overnight.

This is so good!!!  Thank you Lucia!

YUM!

Crock Pot Salsa Chicken

This is a yummy recipe I found on a dieting website.  I changed it up a little to make it more pantry-friendly, using up some ingredients we always have on hand.  We all loved this one!

Crock Pot Salsa Chicken
1-1/2 lbs chicken (about 4 chicken thighs or 2 chicken breasts)
1 packet taco seasoning (like Taco Bell or McCormick)
1/2 cup reduced fat sour cream
1 cup salsa (homemade or store bought)

Spray crock pot with nonstick cooking spray.

Place chicken in the bottom of crock pot (I almost always use frozen chicken.  I've never had a problem with it.  It's easier for me and less messy.)

Mix taco seasoning, sour cream and salsa together in a bowl and pour over the chicken.

Cook on high 4-5 hours.

Shred chicken and remove bones and skin.  Mix with the sauce in the crock pot and serve over brown rice.

Top with fresh cilantro.

YUM!

Easy Salsa

This is the easiest way to make your own salsa:

Easy Salsa
2 cans Rotel (mild or regular), drain liquid from one can
2 Tbsp fresh cilantro
1 garlic clove, pressed and minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
dash of black pepper
dash of salt

Process all ingredients in a food processor or use your Magic Bullet.

Serve with chips.

YUM!

Chimichurri Burrito Casserole

This is an easy and delicious Tex-Mex dish we all LOVE! 

Chimichurri Burrito Casserole
1-1/2 cup water
8 oz can tomato sauce
1 packet Lawry's Chimichurri Burrito Casserole (found at Walmart)
1 pound ground beef
2 cup black beans or 15 oz can, drained and rinsed
8 flour tortillas (8" size)
1-1/2 cup shredded cheddar or jack cheese

Preheat oven to 350 degrees F.  Mix water, tomato sauce and seasoning packet in a bowl, mix well.
Brown meat in skillet, drain fat and rinse.  Stir in 1 cup tomato sauce mixture and black beans.  Spoon about 1/2 cup beef and bean mixture into flour tortilla, roll up and place seam-side down in 9x13 casserole dish. Pour the remaining tomato sauce mixture over the rolled up burritos.  Sprinkle with cheese and bake at 350 degrees F for 15 minutes until heated through and cheese has melted. 

I served this with lettuce, black olives, avocado, sour cream and sliced jalapenos (for me).  Next time I think I'll heat up some corn or even some Mexican Rice and Beans, but it was very filling and we all really enjoyed it.

YUM!

1983 Classic Nachos

Back in the day (I'm referring to the early 1980's...), Nana and her friends would gather and make sheet pans full of Bean Nachos.  Yes, sheet pans or cookie sheets.  She didn't microwave them on a plate.  They were so good and the chips were so crispy.


1983 Classic Nachos
Round Tortilla Chips
Refried Beans
Shredded Cheddar Cheese
Sliced Pickled Jalapeno Peppers

Preheat oven to 375 degrees F.

Place the round tortilla chips on a cookie sheet or sheet pan.  Make sure they don't overlap.

Spread a little beans onto eat chip.

Sprinkle the tops with shredded cheddar cheese.

Bake in the oven for 5-10 minutes or until melted.

Eat hot out of the oven with jalapenos.

SO GOOD!  So many good memories!

Yum!

Chalupas

When I was younger, Pappy and Nana would take me and Uncle DJ to a Mexican restaurant every Friday night.  We looked forward to it all week long.  At first, I'd only get the tacos, not being familiar with anything else on the menu other than nachos.  Then one night, at the urging of my cousin Brenda, I tasted guacamole.  Holy Guacamole!  I fell in love with it and that love affair continues to this day.  After that I learned about Chalupas.  Now I don't know if this is a Mexican name or not, because now I've learned these are in fact tostadas.  Chalupas at the restaurant were fried corn tortilla topped with refried beans, cheese and guacamole salad.  My cousins would order a "K", which of course included a chalupa.  I can still taste the cool tomato against the warm beans.  Wow, it was so good!

Here's how I make them today:

Chalupas
corn tostadas
refried beans
shredded cheddar (or use white Mexican cheese for more authenticity)
shredded lettuce
creamy guacamole
sliced tomatoes or Rotel

Preheat oven to 400 degrees F.

Spread each crispy tostada with about 1-2 Tablespoons of refried beans.

Top with shredded cheese and place on a cookie sheet.  Bake for 5-10 minutes until cheese has melted.

Top with shredded lettuce, guacamole and tomatoes.

Reminds me of my childhood.  So good!

Yum!

Refried Beans a.k.a. Smashed Pintos

This is more a method than a recipe.  You can easily adjust the seasonings to your own liking.  I make refried beans, which by the way aren't really fried at all, to reduce the cost of canned beans.  In the store, you can find a can of refried beans for about $1.  Sometimes you can get them on sale for $.50 a can.  I find making them at home is cheaper and better for you.  These are vegetarian and I don't add any extra oil or fat.  A 2 lb bag of pintos cost about $2.00.  I can easily get 6-8 meals out of a 2 lb bag of dried beans.  

Refried Beans a.k.a. Smashed Pintos
2 lb bag pinto beans
water
salt
pepper
chili powder
ground cumin
garlic powder
onion powder
dried cilantro
drop or two of hot sauce (like Texas Pete or Louisiana Hot)
juice of half a lemon or lime

1.  Rinse, drain and sort through a bag of pinto beans.  Sometimes you'll find rocks and other debris which needs to be removed so you don't break your teeth.  Soak them overnight in a large bowl.
2.  Drain the water from the overnight soaking.  Add the pinto beans to a large slow cooker.  Pour in enough water to cover the beans with about 2" of water over the top of the beans.  Cook on low 6-8 hours or overnight.

3.  Turn off the slow cooker.  The water will look dirty and the beans should be mushy.  Pour off the water and return beans back to the slow cooker crock. 

 

Add your seasonings.  I find adding about 1 teaspoon salt and chili powder and then 1/2 teaspoon of the other spices is pretty flavorful.

4.  Mash the beans using a potato masher.  You can choose to mash them to smithereens or you can leave some beans whole.  It's whatever you like.

5.  Squeeze the juice of the lemon or lime.  (I prefer lime, but only had lemons in the fridge.)  Stir well.

6.  Divide the mixture into 4 equal parts and ladle up the beans into freezer storage baggies.  Label and freeze.

When you're ready to eat, thaw in the fridge overnight or nuke in the microwave for a minute or so until soft enough to use.

Yum!

Citrus Cumin Pork Roast (Slow Cooker)

This is a unique spin on a classic pork roast.  Our regular Pork Roast is made in the crock pot too and I add beef broth and some Montreal Steak Seasoning.  It's really yummy.  But this is even better!

Citrus Cumin Pork Roast (Slow Cooker)
1 large Pork Roast (Boston Butt preferably)
6-8 cloves of garlic, peeled
zest from 2 oranges
juice from 2 oranges
zest from 1 lime
juice from 1 lime
1 teaspoon ground cumin
1/2 teaspoon dried oregano

Place the pork roast in a slow cooker.  Cut slits in the top and push the garlic cloves into the slits.  Place zest and juices over the roast.  Sprinkle cumin and oregano over the roast.  Cook on high 3-4 hours or low 6-8 hours.

Yum!

Brenda's Taco Soup

This is a recipe I got from cousin Brenda.  She got it from a Weight Watchers meeting.  It is SO good.  We eat it every fall and winter at least once a month.  We call it Chili, but no matter what you call it, it's still good.

Brenda's Taco Soup

• 1 lb ground beef
• 1 large onion, diced

Add beef and onion to dutch oven and brown meat. Drain fat.

Add:

• 1 can pinto beans
• 1 can fat free refried beans
• 2 cans Mexican style chili beans
• 1 can whole kernal corn
• 1 can chopped tomatoes
• 1-1/2 cup water
• 1 can green chiles chopped
• 1 pkg taco seasoning
• 1 pkg Hidden Valley Ranch Mix

Mix together and simmer for an hour. 1 cup = 2-1/2 WW points.


This is the tweaked recipe:

Chili

• 4 cups shredded pork (pre-cooked)
• 1/2 very finely diced onion
• 1 can pinto beans (I have substituted black beans too!)
• 1 can fat free refried beans
• 1 can Mexican Chili Beans
• 1 can chopped tomatoes & green chiles
• 1 can chicken broth
• 1 pkg Taco seasoning
• 1 pkg Hidden Valley Ranch mix

Mix all together in dutch oven and simmer for an hour. Daddy doesn't like corn or Ranch dressing...I left out the corn, but well ....shhh! Some things are better left unsaid :) When I don't have pork we do use ground beef. I use whatever meat I have on hand. I haven't tried this with chicken yet. But I'm sure it would be yummy!  I sprinkle frozen corn into each of our bowls.

Yum!

Pico de Gallo Salsa

When our fresh jalapenos and tomatoes are coming out of the garden, I love to make this salsa.  It's a little spicy, so prepare yourself!

Pico de Gallo

2 jalapenos, finely diced, seeds and membranes removed
1/2 purple/red onion, finely diced
juice of 2 limes
3 or 4 small tomatoes, finely diced, seeds and juice removed
2 Tablespoons fresh or dried cilantro
salt
drizzle of honey (maybe 1/2 teaspoon, optional)

Place jalapenos and onions in bowl with lime juice.  Allow to bloom while dicing the tomatoes. 

Add tomatoes, salt, honey and cilantro to bowl and stir to combine everything.  Chill in the fridge for at least 4 hours and then serve with your Tex Mex meal.

YUM!

Mexican Rice & Beans

This is a staple we eat nearly every week for our Tex-Mex night.  It's pretty healthy since we are adding lots of beans for the fiber.

Mexican Rice & Beans
1 cup water
1 teaspoon tomato chicken boullion
1/2 cup rice
1 cup black beans (either precooked or canned)
1/2 cup diced tomatoes and chiles (like Rotel) drained
pinch of salt
shredded Cheddar cheese

Bring water and boullion to a boil, add rice, stir, cover with lid and reduce heat to low, simmer for 15-20 minutes. 

Add beans and tomatoes and chiles and stir. 

Scoop and serve with a sprinkle of cheddar cheese.

(Our regular Tex-Mex Taco Night spread, guacamole, lettuce, tomato, cheese, lime wedges, black olives, salsa, taco meat, shells and of course, the rice and beans)

Yum!

Corn and Tomato Salad

Corn and tomatoes are always in abundance during the summer months.  This is a refreshing side salad to eat along with a yummy Tex-Mex meal.  Leftover grilled or boiled corn on the cob works great.  Just cut the kernels away from the cob and use them in the recipe.

Corn and Tomato Salad

3 tomatoes, diced and seeded (squeeze the seeds out)

1 cup fresh corn (or frozen if you need to)

juice of 1 lime

1 Tablespoon fresh cilantro or 1 teaspoon dried

salt to taste

Place the tomatoes into a bowl and add the corn, lime juice, cilantro and salt. Stir to combine and refrigerate until ready to eat.

That's it!  Super easy and really delicious!

Yummy!

Taco Meat

This taco flavored meat tastes very similar to Taco Bell soft taco meat.  It's really yummy!  It's a regular on our weekly menu.

Taco Meat (adapted from Allrecipes)

1 1/2 tablespoons corn flour (I've used cornmeal mix in the past)
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon tomato chicken bouillon powder
1/4 teaspoon ground red pepper (Cayenne Pepper)
1/2 teaspoon dried cilantro
1/2 teaspoon dried oregano
1 1/3 pounds lean ground chuck
1 cup water

1. In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, ground red pepper, cilantro and oregano, stirring until all spices are well blended.
2. Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
3. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

I usually brown about 4 pounds of ground beef (or you can use ground turkey) and quadruple the above ingredients to make 4 meals.  I divide it evenly among 4 one-gallon freezer storage baggies, flatten them to about 1/4" thick and freeze until ready to use.  Quick meals in the freezer are a plus when you are busy as we are.

Enjoy!

Creamy Chicken Enchiladas

I came up with the recipe during a Once-A-Month-Cooking day.  I combined several recipes from cooks.com and came up with something we like, flavor-wise. 

Creamy Chicken Enchiladas (or Turkey)
8 oz block softened cream cheese
2-3 cups pre-cooked chicken or turkey, cubed or shredded
1/4 cup chopped green chiles (such as from 4.5 oz can of Old El Paso)
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4-1/2 cup chicken stock (adjust as needed so the mixture is creamy and thick)
16 fajita size flour tortillas
10 oz can green chile enchilada sauce
10.5 oz can cream of chicken soup
1 cup shredded cheese (cheddar, jack or colby)

In bowl, combine the cream cheese, chicken or turkey, green chiles, oregano, salt and chicken stock.  Stir until well combined and creamy and thick.

Spoon a couple of spoonfuls onto each tortilla and roll up, layering into a 13x9 casserole dish (or 2 8x8 pans). 

Mix green enchilada sauce and cream of chicken soup and pour over the enchiladas.  Top with shredded cheddar.  Cover with tin foil and bake at 350 degrees F for 25-30 minutes or until bubbly.

Yum!

Red Enchilada Sauce

Making our own enchilada sauce is a regular at the house since I always forget to buy the canned variety at the store.  The homemade kind is so much better and we always have the ingredients on hand.

• 2 Tablespoons vegetable oil
• 2 Tablespoons all purpose flour
• 2 Tablespoons Chili Powder
• 1/2 teaspoon ground cumin
• 2 cups water
• 2 teaspoon tomato chicken boullion
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried cilantro
• 6 oz tomato paste

Heat oil over medium heat in saucepan.  Add flour and chili powder and whisk together; cooking 1 minute.  Add remaining ingredients and boil 10 minutes whisking occasionally.  Remove from heat and use in your enchilada recipes.

Homemade Corn Tortillas

1 cup masa harina (found in the Latin food section of the grocery store)
2/3 cups plus 1 tablespoon water
pinch of salt

Put masa harina in mixing bowl and make a well in the center.  Pour water into the well and stir to form a dough.  Knead the dough until it's soft but not sticky (should feel like play-doh).  Pinch off a palm-size piece and roll into a ball.  Cut out two 7" circles from cleaned plastic grocery bags.  Put 1 circle on a tortilla press, place dough ball in the center and top with second circle.  Push handle down on tortilla press to flatten the dough.  To make it thinner, wiggle the handle from side to side while pressing down.  Open the press, remove the top piece of plastic and transfer the tortilla to the palm of your hand, pulling off the second piece of plastic.  Cook the tortilla in a heated cast-iron skillet over medium heat.  Make sure it's lightly toasted on both sides.

Joan's Taco Salad

Before becoming a mommy, I worked full-time with some really fun ladies.  Joan used to make this delicious taco salad and bring it in for all of us to enjoy.  It's really good!

Joan's Taco Salad
1 lb ground beef
1 Tablespoon vegetable oil
2 yellow bell peppers, thinly sliced
lettuce
chopped tomatoes
shredded cheddar cheese
16 oz bottle Catalina dressing or 16 bottle of Ortega Taco Sauce
Large bag of Doritos

Brown ground beef and drain the fat.  Set aside in a large bowl.  In a hot skillet, add oil and peppers.  Cook only for a minute or 2.  Remove from pan and add to the meat.  Layer the lettuce, tomatoes and cheese over the meat and peppers.  When ready to serve, pour the dressing or taco sauce over the layers and toss well.  Add the chips and toss and serve.

If you like sweeter flavored meals, use the Catalina.  If you prefer savory flavors, use the taco sauce.  Daddy prefers the taco sauce. 

Black Bean Salsa

Black Bean Salsa

1/2 red onion, very finely diced

1 jalapeno, seeded and very finely diced

juice and zest of one lime 

1/2 teaspoon garlic powder

1/2 teaspoon salt (adjust this to your liking)

1-3/4 cup black beans or 15 oz can black beans, rinsed and drained

1 cup seedless cucumber, diced

1 tomato, seeded and diced

1 cup frozen corn 

1 avocado, diced

2 tablespoons chopped cilantro

In a mixing bowl, combine the onion, jalapeno and juice & zest of lime; set aside to "bloom", the color of the onions will actually change after a few minutes.  Allowing this to "bloom" will reduce the sharp bite from the onion and the pepper, it makes it more palatable and more mellow.  Add the remaining ingredients and toss lightly to combine.  Serve with tortillas chips!