Salsa!

I think I could eat chips and salsa every day. Totally not kidding. But I'm kind of picky about my salsas. I like tangy, and fresh, sometimes sweet. My mom brought us some mango salsa, pineapple salsa and peach salsa. They're really good, but I can eat only a little because they're pretty sweet.

I decided to make some Salsa Verde (that's green salsa to you non-Spainglish speaking people...) the other day. I had some cilantro, tomatillos, and jalapenos on hand, so it was perfect. I made up the recipe, without measuring, like normal, so here's some approximate measurements...sorry.

SALSA VERDE

1 bunch cilantro, chopped
6 jalapenos, seeded
6 tomatillos, diced
3 cloves garlic, minced
lime juice
salt
black pepper

Blend all ingredients together.

I also love just regular tomato salsa. I received this recipe a year or so, and it's delicious!

FRESH TOMATO SALSA

1 yellow onion
2-3 jalapenos (seed them if you want to reduce the heat)
2 cloves of garlic
1/2 bunch of cilantro
1/2 tsp. black pepper
1 tsp. chili powder
1 tsp. cumin
1 tsp. sugar
1- 28 oz. can whole tomatoes (or just slice up some ripe tomatoes)
1- 8 oz. can tomato sauce
1/2 cup fresh squeezed lime juice
1 tsp. white vinegar

Chop all ingredients up, or just dump into a blender and blend.

Birthday Dinners

Birthday dinners are a HUGE thing at our house.  The birthday person gets to plan the menu for their own, very special birthday dinner.  Whatever they want.  In a family of 6 this is a pretty big deal.  Especially when the mom loves to cook what she likes most of the time…

Savannah’s dinner was the most thought out, well planned meal from a six-year old EVER.  She analyzed her options, she thought long and hard, and came up with pretty much the perfect menu.  Each one of the 15 people who ate the dinner would agree, I’m sure.

Jalapeno poppers

Homemade rolls with homemade jam

Tomato/alfredo shrimp pasta bake

Green salad

10 layer rainbow layered jello

Grape soda (we also offered Strawberry)

Strawberry lemonade ice cream cake (just use Strawberry Lemonade mix)

Seriously, so fattening, so time-intensive to make, but oh, so delicious!  Thanks Nannah!

TOMATO/ALFREDO SHRIMP PASTA BAKE

• 16-18 oz. pasta (I use penne, radiatore, or farfalle), cooked as directed on packaging
• Large jar spaghetti sauce (it doesn't have to be fancy, I use Hunts, it's cheap and the spaghetti sauce isn't the star of this dish)
• Alfredo sauce (see recipe below, or you can use a large jar of store bought sauce
• 1 pound medium shrimp, cooked, deveined and tails removed, chopped into bits
• Mozzarella cheese - enough to cover a 9x13-in. casserole

Preheat oven to 350°.  Cook alfredo sauce, if you're making the homemade (and much, much tastier) sauce.  Once sauce is cooked, add the shrimp to it and stir in.  Line 9x13-in. baking pan with spaghetti sauce, just dump it in and spread it out. Add cooked pasta, then pour the alfredo sauce (w/ shrimp mixed in) over the pasta. Top with shredded mozzarella cheese.  Cover with foil and bake in preheated oven for 30 minutes, or until it is bubbly.

Amazing Alfredo Sauce:

1 pint heavy cream

1/2 cup butter

2 tbsp. cream cheese

3/4 c. parmesan cheese

1 tbsp. garlic powder

In a saucepan, combine cream, butter and cream cheese.  Simmer until all is melted and mixed well.  Add parmesan cheese and garlic powder.  Stirring constantly, with a whisk, simmer for 15-20 minutes until thick.

Another Enchilada Recipe

I know, I have a problem with settling on my favorite enchilada recipe (like the one I posted HERE). My sis-in-law found these recipes online and filled flour tortilla with the meat, cheese and rice. She put them in a casserole dish with cheese on top and baked until warm and cheese was melted. They were really good! I know that Brooke has posted this same recipe for cilantro-lime rice HERE, I just re-posted for convenience.

Sweet Pork (Cafe Rio knock-off)
2 pounds pork (I used boneless ribs that were on sale)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar. If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.


CAFE RIO'S KNOCK-OFF CILANTRO-LIME RICE
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

The Real Lip Lickin' Deal

A couple of months ago we had some friends over for dinner. It is an unwritten rule that you must serve Tres Leches cake after fajitas. Actually, I just wrote it so now it is a written rule.
This is the real one. I've had recipes that are made with a yellow cake mix and it's just not the same as being made with a homemade sponge cake. Make sure you also use real whipped cream and not cool whip also.
Scrumptious. Truly scrumptious.

Tres Leches Cake

adapted from The Pioneer Woman

Ingredients:
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
_____
FOR THE ICING:
1 pint Heavy Cream, For Whipping (minus 1/4 cup)
3 Tablespoons Sugar

Preparation Instructions:
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a large measuring cup. When cake is cool, pierce the surface with a fork all over (don't mutilate it though. Slowly drizzle your three milks mixture all over the cake, try to get as much around the edges of the cake as you can. I actually don't use the last 1/2 cup because I think it makes it a little too sweet.
Allow the cake to absorb the milk mixture for 30 minutes in fridge.

To ice the cake, whip remaining heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Refrigerate any leftovers.... if there is any.

Tortillas

I really need to work on my taking food picture skills. FLOUR TORTILLAS
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water

Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands. I actually just used my paddle in the Kitchen Aid.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water. You'll need to switch to your bread hook if using a Kitchen Aid.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest covered for at least 10 minutes, longer if you like.

Now you can roll out the dough with a rolling pin. Cook each side just a few seconds on a hot griddle or a skillet.

King Ranch Chicken Casserole

After reading the book In Defense of Food I have been trying to eat healthier by not using canned and commercialized food as often. Sadly, that means making more things from scratch and no longer using condensed soups. One of my favorite recipes is King Ranch Chicken Casserole so I went on a google search to find a version Campbells free. Luckily, I stumbled upon Homesick Texan and found this gem. Enjoy!

King Ranch Chicken Casserole
Ingredients:
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.


Method:
1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Taco Fridays

Let's be honest...I don't do Taco Fridays. I have a cousin that does, it's his tradition with his kids. I do pizza or breakfast-for-dinner on Fridays. Though tonight I think we're having left-overs because I'm craving last night's clam chowder!

But...

Taco Fridays would be a great tradition for you to start, k?

Here's a great recipe for you to use in your upcoming Taco Friday meals...it's a slow cooker recipe...see, even better.

Friday Tacos

2 tbsp. olive oil

2 medium onions, finely chopped

2 anaheim peppers, finely chopped

4 cloves garlic, minced

3 lbs. lean ground beef

1 tsp. salt

1/2 tsp. black pepper

1 cup salsa, whatever type you prefer

Garnish with cilantro, chopped lettuce, tomatoes, and cheese.

Place oil in skillet over medium heat. Saute onion, peppers, and garlic for 5 minutes. Add in beef, salt and pepper. Cook until browned. Stir in salsa and transfer to slow cooker on low heat. Cook on low for 2-3 hours or until everyone is home and ready to start Taco Fridays. Serve with toppings on either a hard taco shell or wrapped in a soft flour tortilla.

Open-Faced Enchilladas

This is a different take on a regular taco salad.

OPEN FACED ENCHILLADAS

1 lb. ground beef or turkey

1 pkt. enchillada seasoning

1 big can tomato juice*

1 can black beans (do not rinse or drain)*

cornstarch and water

Brown meat. Add seasoning and beans. Cook until warmed through. Pour in tomato juice and bring to a boil for about five minutes. Mix cornstarch with water and add to sauce until desired thickness. Serve on top of totilla chips with desired toppings. Serves a lot!

*I only use 1/2 - 3/4 of the canned juice. If I use the whole can then I make it with 2 cans of beans.

Honey Lime Enchilladas

I also rotate through several recipes for enchilladas, depending on what mood I am in. This recipe is my husbands favorite and I stole it from My Kitchen Cafe. It sounds kinda strange, but it is really yummy! My pictures do not do it justice.


Honey Lime Enchilladas

6 tablespoons honey
5 tablespoons lime juice (1 large or 2 small limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded (I used cheddar too)
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until brown and crispy on top.

Tostada Pizza

This is something I make quite often in our home. It's cheap and easy. We eat a lot of beans around our house so I usually have all these ingredients on hand. As you can tell in the picture though, I am lacking the green onion. Still good! I will post my favorite pizza dough recipe later.

Tostada Pizza

Adapted from Better Homes and Gardens Cookbook

3/4 lb ground beef or turkey

1 4-oz can diced green chili peppers, drained

2 Tbs taco seasoning

1 tsp chili powder

1 Tbs cornmeal

1 15-ounce can pinto beans with jalapeno peppers, rinsed and drained (Don't worry, it does not make it spicy to use the one with peppers)

1 cup (4 oz) shredded Monterey Jack or cheddar cheese

1 cup shredded lettuce

1 medium tomato, chopped

1/2 cup (4) thinly sliced green onions

Bottled taco sauce or salsa (optional)

Pizza dough (10 oz refrigerated can or homemade)

Brown meat in skillet and drain off any fat. Stir in 3/4 cup water, chili peppers, taco seasoning, and chili powder. Bring to a boiling; reduce heat. Simmer, uncovered, 15-20 minutes or until most of the liquid is gone.

Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into rectangle on sheet and bake in 400 degree oven for 5 minutes.

In a bowl mash beans with a fork or potato masher; spread over partially cooked pizza dough within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 more minutes or until crust is just golden. Sprinkle with cheese. Bake 1 to 2 minutes more or until cheese melts. Top with lettuce, tomato, and onions. Serve with sauce or salsa if desired.

Charred Chili Relleno

This was a good vegetarian meal that my Mom sent me. We just got a new computer and haven't finished switching things over yet so sorry there are no personal pictures. I did find the one from Rachael Ray on Food Network. Mine looked a little different but you get an idea.

Charred Chili Relleno with Green Rice

adapted from Rachael Ray Recipe by Karen

2 cups uncooked white rice

4 C stock, divided (I used Imagine No Chicken Broth)

1 bay leaf

4 large poblano peppers

6 ears corn on cob or 3 C frozen corn kernels

3 T oil, divided

1 red onion, chopped

4 cloves garlic, chopped

1 jalapeno, seeded & chopped

1 15 oz. can fire roasted diced tomatoes, drained well (I didn't see this and put the whole thing in)

1 1/2 t gr. cumin

1/2 t dried oregano

salt & fresh ground pepper

1/2 C cilantro leaves

1/4 lb spinach leaves, deveined & coarsely chopped

4 gr. onions, coarsely chopped

2 limes, juiced

1 C shredded Monterey Jack cheese

Preheat broiler on high or turn on BBQ grill. Heat about 3 1/2 C stock in saucepan with a bay leaf to boiling. Add rice, cover pot, reduce heat to low & simer 18 mins.

Place poblanos under broiler or on hot grill and char evenly all over - about 15 mins. When done, place in plastic bag on counter and allow to cool. Twist top. Grill the corn if using corn on cob or lay frozen corn out on clean towel to defrost and dry.

Heat 2 T oil in skillet over med. high. When oil is hot, add corn, onion, jalapenos and toss until vegetables char at the edges and onions are tender - 4-5 mins. Reduce heat to med. high & add garlic, tomatoes and season with cumin, oregano, salt & pepper. Cook another 2 mins and turn off. Place cilantro, spinach, gr. onions and 1/2 C stock and T of oil in food processor and process into coarse green paste. (Missed this instruction too. I didn't add the stock or oil. I pulsed in blender in about 3 batches.) Stir into rice pot in last 3-4 mins of cooking time. Sprinkle lime juice over corn mixture. Slip skins off peppers.

Split peppers open but not in half with small knife and clean out seeds and membrane. Place in shallow baking dish & stuff each with corn mix. Top with 1/4 C cheese and place under broiler to melt and char the cheese. Serve on bed of green rice. Yum!

Meatless Monday

Sweet Potato Enchilada...does it sound weird or good?  Think texture of a tamale, sweetness of a sweet potato, spicy like an enchilada.  Mmmmm. 

Sweet Potato Enchiladas

5 regular sweet potatoes

1 (8 oz) package cream cheese, softened

4 green onions, chopped

1 tsp. chili powder

1 tsp ground cumin (optional)

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 cup vegetable oil for frying

12 (7 in.) corn tortillas

1 (19 oz.) can green enchilada sauce

8 oz. shredded Monterey Jack cheese

Directions

1.  Wash and peel sweet potatoes.  Dice potatoes. Bring a pot of water to a boil, over medium heat boil the sweet potatoes until tender.  Drain.

2. Place the sweet potatoes in a bowl, mash with the cream cheese, green onions, chili powder, cumin, oregano, salt and pepper until well mixed.

3. Preheat oven to 350° and grease a 9x13 inch baking pan.

4. Heat the oil in a skillet over medium-low heat and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.

5. Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking pan.  Pour enchilada sauce over the tortillas and sprinkle with Monterey Jack cheese. 

6. Bake in the preheated oven for 20-30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

Thirty Minute Sunday...again, I stink at this!

K, so once again I've missed Thirty Minute Thursday, sorry, I'm a little busy. I'll make it up to you, I promise.

Chicken Enchiladas

4 boneless, skinless chicken breasts
1 can green enchilada sauce, separate in half
1 can chopped olives
1 can black beans
1 can cream of mushroom soup
2 cups shredded monterey jack cheese, separated in half
1 package of enchilada size flour tortillas

1. Preheat oven to 375°.

2. Boil chicken breasts until cooked in water sprinkled with garlic powder and onion salt.

3. While chicken is cooking, mix together all other filling ingredients in a large bowl. This includes half can enchilada sauce, olives, black beans, soup, and half of the chese.

4. When chicken is cooked shred or cut into small pieces. Add chicken to filling mixture.

5. In 9x13 baking pan, fill a tortilla with a couple of scoops of filling mixture, roll up and scoot to one side of the baking pan. Lining them side by side you should be able to fit 9-10 in a 9x13 pan.

6. Top rolled enchiladas with the remaining enchilada sauce and cheese. Bake until heated through, about 20 minutes.

Recipe yields about 10 enchiladas.

Thirty Minute Thursday

CHICKEN FAJITAS

4 chicken breasts, sliced thinly
1 medium onion, sliced thinly
1 green pepper, sliced thinly
2 tbs. Mrs. Dash
1/2 tsp garlic powder
olive oil

1. Sautee chicken, onion and pepper in olive oil with seasonings.

2. Serve with flour tortillas, and shredded cheddar cheese, spanish rice, black beans, quacamole, sour cream, salsa, etc. to add to fajitas as wanted.

GUACAMOLE

4 ripe avocados
1/4 c. ready made salsa (I use Pace thick and chunky)
garlic powder to taste
onion salt to taste

1. Cut and peel avocados, mash with fork in a medium size bowl.
2. Add salsa, garlic powder and onion salt to avocados and mix together.

TRES LECHES CAKE
(not under 30 minutes, but it goes so well with fajitas)

5 eggs
1 tsp. baking powder
2 cups sugar
1/2 tsp. vanilla
1 1/2 cups flour
1/2 cup unsalted butter
2 cups milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 1/2 cups heavy whipping cream
1 tsp. vanilla

1. Preheat oven to 350°. Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 tsp. of the vanilla, beat well.
4. Add the flour mixture to the butter mixture 2 tbs. at a time, mix until well blended. Pour batter into prepared pan.
5. Bake at 350° for 30 minutes. Pierce top of cake all over with a fork.
6. Combine the milk, evaporated milk and condensed milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, 1 tsp. vanilla, and 1 cup of the sugar together until thick. Spread over the top of the cake. Cut up fresh fruit, I recommend raspberries, strawberries or peaches and top cake with cut fruit. Be sure to keep cake refrigerated.