Sweet Corn Pudding

You know how some Mexican restaurants will serve a little dollop of this delicious sweet corn...stuff...on the side of your plate?  I've always loved that stuff and wondered what it was, exactly.  Well, it's sweet corn pudding.  And it's delicious and not hard to make at all!  I made a batch to go as a side with our second Thanksgiving dinner (the one I made at home so we'd have leftovers - because what is Thanksgiving without leftovers?) and it was a hit.  My husband says it's the only way he enjoys eating corn.  Guess I'll keep it to myself that this recipe is a little rich and should only be served in little dollops like at the Mexican restaurants, and not in giant, American-sized portions.  Keeping that in mind, this recipe should make enough for 6 people.

Masa harina is a flour made from corn.  It is not the same thing as corn meal.  You can find it in the baking or Hispanic section of your grocery store.

SWEET CORN PUDDING
from Allrecipes

1/2 cup butter (1 stick), softened
1/3 cup masa harina (Mexican corn flour)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 Tbsp. heavy cream (or milk can be used)
1/4 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350 degrees.  In a medium bowl beat together the softened butter, masa harina, and water until well mixed.  Using a food processor or blender, process the thawed corn, but leave it a little chunky.  Stir into the butter mixture.  Add cornmeal, sugar, cream, salt, and baking powder and stir to combine. Pour batter into an ungreased 8x8 baking pan.  Smooth batter and cover pan with foil.  Place pan into a 9x13 baking dish that is filled 1/3 of the way with water.  Bake for 50-60 minutes.  Allow to cool for 10 minutes before serving.

Raspberry Chipotle Sauce and Cilantro Avocado Dressing

Last October we had a weekend where we had two family weddings to attend in addition to our church's children's program.  It was crazy, but it was great.  My parents flew out for the occasion and my family was in charge of catering one of the wedding luncheons.  However, this post is about the other wedding luncheon since that is where I encountered something new to me.  The combination of raspberries and chipotle peppers! 

The (other) luncheon was catered by a local Mexican restaurant and was a do-it-yourself taco bar.  Genius!  One of the options was raspberry chipotle chicken.  At first I thought, "Huh?" but I tried it anyway and, oh my, was I hooked!  What a great combination of sweet and tangy and spicy!  And to top it off, they offered a delicious cilantro avocado dressing to drizzle over your tacos.  I loved how it cooled down your mouth from the spice of the chipotle peppers (although, let's be honest - it wasn't that spicy).  I filed it away as something to try at home.

Well, here we are a year later and I finally got around to it.  I investigated recipes for raspberry chipotle sauce and cilantro avocado dressing and never found exactly what I was looking for, but I came close enough.  I ended up adapting each recipe to fit what I wanted.

If you don't already know, chipotle peppers in adobo sauce are most likely found in the Hispanic food section of your grocery store.  They come in a little can like this:
 

They pack some heat, but in this sauce I would say the heat is between mild and medium.  Even my 9-year-old daughter loved it and she's not a fan of spicy.  And if you strain the sauce like I do, you lose not only the raspberry seeds but any remaining bits of pepper that might ignite your tastebuds.  If you're wondering what to do with the remaining peppers and sauce, someone recommended throwing the leftover peppers into a food processor, separating them into tablespoonfuls on a plate, and then freezing them.  Once they are frozen, throw them all into a ziploc bag in the freezer.  Then you have perfect portions for flavoring soups or what not.

I've used the raspberry chipotle sauce two ways so far:  mixed with shredded chicken for tacos (like my first encounter) and used as a glaze over pork chops.  For the chicken, I prepared it with my usual taco seasoning first and then added a few dollops of sauce.  Prepare yourself - the chicken will turn a purple-y color from the raspberries.  If this bothers you, you could always just spoon a little sauce into your taco instead.  I also drizzled the cilantro avocado dressing in the tacos and it was delicious!

For the pork chops, I just sprinkled them with a little seasoned salt and sauteed them in a little olive oil until browned and cooked through.  Then I brushed on the sauce.  Divine!  Serve them with salad drizzled with cilantro avocado dressing and you've got your second meal:

I've also read that people like to pour it over a block of softened cream cheese and serve it with crackers for an appetizer.  There are so many possibilities with this sauce since it pairs well with chicken, beef, pork, and probably fish as well.

Whatever you do, just try it!  I'm pretty sure you'll love it too.

RASPBERRY CHIPOTLE SAUCE
adapted from allrecipes.com

2 (6 oz each) containers fresh raspberries
2 chipotle peppers packed in adobo sauce, chopped
4 tsp. adobo sauce from can
2 cloves of garlic, minced
1/4 cup apple cider vinegar or raspberry vinegar
1/2 tsp. salt
1/4 cup packed brown sugar
1/2 cup sugar

In a small saucepan, combine all ingredients over medium heat, mashing the raspberries.  Bring to a gentle boil, then reduce heat and simmer until sauce is thickened and reduced by half (about 15 minutes), stirring occasionally.  Strain sauce through a fine mesh sieve, if desired.  Makes a little over 1 cup of strained sauce.  Can be refrigerated up to two weeks.


CILANTRO-AVOCADO DRESSING
adapted from EatingWell

1 avocado
1/2 cup packed fresh cilantro
1/2 cup sour cream or plain yogurt
2/3 cup milk or buttermilk
2 green onions, chopped
1 clove garlic, minced
1 Tbsp. lime juice
1 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt

Combine all ingredients in a blender and process until smooth.  Chill until ready to serve.  Makes a little over 2 cups.  Can be refrigerated up to 5 days.  

Mexican Casserole

 

Some recipes you can just tell will be good.  When I saw this one on BlogChef.net, I knew it was going into rotation at our house.  This one-dish wonder was popular with the hubby and kiddo.  I served mine with a big ol' dollop of sour cream.  Just watch it on the Fritos - if you use the whole bag it will be too salty*.

MEXICAN CASSEROLE

slightly adapted from BlogChef.net

1 lb. ground beef

1 packet (or 1/4 cup) taco seasoning

1 (15 oz) can refried beans

1 cup salsa (or 1 [10 oz] can Rotel, drained)

2 1/2 cups shredded Monterey or Colby Jack cheese, divided

1 (10.25 oz) bag original Fritos corn chips*

1 can sliced olives

1 tomato, chopped

2 green onions, sliced

Preheat oven to 375 degrees.  In a large skillet, brown the ground beef and drain.  Add taco seasoning and 3/4 cup water; simmer until thickened.

In a medium-sized, microwave-safe bowl, combine the refried beans, salsa or Rotel, and 1 cup of cheese.  Cover and microwave on HIGH for 2 minutes; stir.  Continue to microwave until cheese melts and mixture is smooth.

In a 2-quart or 8x8 casserole dish, sprinkle enough Fritos to cover the bottom of the dish.  Spread bean mixture, then beef evenly over chips.  Sprinkle about 1 cup of Fritos over beef, followed by the rest of the cheese and olives.  Bake for 15 minutes or until cheese is melted and casserole is heated through.  Sprinkle with tomatoes and green onions before serving.

Horchata

Yes, this looks like a glass of milk with some dirt sprinkled on the top.  But it's not, I promise.  I had never even heard of horchata until a couple weeks ago when I went with my parents to Cafe Rio and saw that it was one of the drink options at the restaurant.  It looked interesting and I was in an adventurous mood.  Holy crap it was good!  It's like rice pudding: the drink.  So if you don't like rice pudding, this is probably not for you.  Plus, it takes some planning since you get the best flavor if you let it sit overnight.

This version of horchata is essentially water infused with rice and then mixed with milk, vanilla, and cinnamon.  It's made with different ingredients in different countries, but I'm perfectly happy with this variation.  And I like mine a little more "creamy" so I add more milk than some of the recipes I've found online.  If you can't have milk, just Google "horchata recipe" and you'll find plenty of options including some using almonds or cashews instead of milk.

It's best served cold, over ice, and is very refreshing in the summer heat.  I've given ranges of measurement for the sugar and vanilla - start with the lowest, taste, and adjust accordingly.  Some people like it really sweet.  Me, not so much.

HORCHATA

1 cup plain white rice, uncooked
5 cups water
3 cinnamon sticks
3 cups milk (whole is best for flavor...)
2-3 tsp. vanilla
1/3-1/2 cup sugar
ground cinnamon for garnish, optional

Rinse rice in a strainer and add to a blender with 2 cups of the water and cinnamon sticks; pulse for 1 minute or until rice and sticks are broken up into little bits.  Pour mixture into a pitcher with remaining 3 cups water and let sit overnight (room temp or refrigerated is fine). 

Strain the mixture and stir in milk, vanilla, and sugar to taste.  Chill until serving, then sprinkle with ground cinnamon, if desired.  Keeps up to 4 days in the refrigerator (if it lasts that long).

Chicken Chile Avocado Soup

Okay, so I've been posting a few...less than healthy...recipes lately.  I thought it was time to remedy that and give y'all something good to eat.  It's already plenty warm here in AZ, but for many of you the weather is still cold enough for soup.  You're probably tired of the heavy fall and winter fare, so here's something that's light and fresh but will still warm your soul.

CHICKEN CHILE AVOCADO SOUP

2 boneless/skinless chicken breasts
1 small onion, chopped
2 Tbsp. olive oil
6 cups low-sodium chicken broth
1 (15 oz) can great northern beans, rinsed and drained
1 (7 oz) can diced green chiles
1/2 tsp. cumin
salt & pepper, to taste
juice of 1 lime
1/4 cup chopped fresh cilantro
2 avocados, sliced
crushed tortilla chips, optional

Heat olive oil in a large pot over med-high heat.  Add chicken breasts and onions; cook chicken until browned on both sides and onions begin to soften.  Add chicken broth, beans, chiles, and cumin.  Bring to a boil; reduce heat, cover, and simmer for 20 minutes.  Remove the chicken and shred; return to pot with lime juice and cilantro.  Season with salt and pepper.  Serve with crushed tortilla chips and sliced avocado.

Cowboy Caviar

I've seen lots of variations of a black bean salsa.  I've even made one here.  Then I saw this bean and avocado salsa on Tidy Mom and the pictures were so pretty (prettier than anything I'll ever take) that I was inspired to make it.  However, I can never leave well enough alone, so I changed the recipe.  The recipe was good as-is, but I wanted more flavor.

I actually roast my jalapenos in my toaster oven.  You don't have to roast the jalapenos, but I like the flavor better (and it seems to reduce the heat of the jalapenos so that this salsa is only mildly spicy).  I also drain and chop the canned tomatoes to reduce some of the liquid and prevent any super-big chunks of tomato.

This recipe makes a lot - about 8 or 9 cups worth.  Here in Arizona that's considered a good thing.  It also tastes better the next day after the flavors have had a chance to mingle, so I usually make it the night before.  And no, the avocados won't brown.  :) 

COWBOY CAVIAR
adapted from Bean and Avocado Salsa on Tidy Mom

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15.25 oz) sweet corn, drained
2 cans (14 oz each) fire-roasted diced tomatoes, drained and chopped
1 bunch (about 5-6) green onions, sliced

2 jalapeno peppers (or more if you like it spicy), roasted (optional) and chopped
4-5 plum tomatoes, seeded and diced 
2 ripe avocados, diced
juice and zest of 1 lime
2 Tbsp. chopped fresh cilantro
3 Tbsp. olive oil
1/2 tsp. cumin
2-3 tsp. chili powder
salt and pepper, to taste
tortilla chips (Tostitos Scoops work great.)

Combine all ingredients - except avocados - and season to taste.  Gently fold in avocados.  Cover and refrigerate overnight or until ready to serve. 

Easy Oven Tacos

Okay, once again I got a pretty crummy photo.  But that is what happens when it's dark by 6pm and your family is hungry and drooling over these delicious tacos.  And this is simply what they look like out of the oven.  Just imagine them with your favorite toppings!

I got the idea for these here.  Pinterest to the dinner rescue again.  I did not follow the recipe for the filling, nor did I bake these at 400 degrees for 10-12 minutes because if I did, they'd be black.  So I guess you can say I was inspired by the original recipe, but I didn't stick to it much.  :)

You'll find that you can easily fit 10 tacos in a 9x13 pan.  I did eight across and two on the side.  I used a 10-count box of Old El Paso "Super Stuffers" for my shells.  I also freshly grated some Sharp Cheddar and Monterey Jack cheese.  Yum.  

If you are wondering what I mean by "chili beans" in the ingredients list it's these:

Pretty much every brand has them (including Bush's).  It's pretty much pinto beans in a mild chili sauce - so don't drain these puppies; we're using the sauce, too.

EASY OVEN TACOS
inspired by Mommy? I'm Hungry

1 lb. lean ground beef
1 (15 oz) can chili beans
1/2 cup water
1 packet or 1/4 cup taco seasoning
1 - 2 cups shredded cheese (to taste)
10 taco shells

Assorted taco toppings (whatever you like):
chopped tomatoes
shredded lettuce
diced onions
guacamole
sliced olives
sour cream

Preheat oven to 350 degrees.  In a large skillet, brown ground beef and drain any excess fat.  Stir in beans with sauce, water, and taco seasoning; cook on medium heat until most of the liquid has reduced and mixture is thick, about 5 minutes.  Place taco shells in 9x13 baking dish, open side up.  Fill shells evenly with meat mixture; sprinkle with cheese.  Bake tacos for 10 minutes.  Fill with your choice of toppings.

Slow Cooker Taco Pasta

Sorry it's been so long since my last post.  My daughter and I went out of town for 6 weeks to visit my family this summer and I'm just now getting back into the swing of things.

We ate a lot of chicken this week and I was hankering for something with ground beef.  Maybe Mexican?  But I didn't have any flour tortillas or taco shells on hand (or lettuce for that matter) so tacos and burritos were out.  I found a beef enchilada recipe I want to try but didn't have 3 of the necessary ingredients, so that was off the table.  Finally I thought of chili mac and figured there must be an easy Mexican-flavored twist to it.  So I Googled "taco pasta" and found a couple of recipes that sounded close to what I wanted.  I've sort of combined two of them here.

The nice thing about this recipe is you can fix it (well, most of it) and walk away.  It was very popular at dinner tonight, getting two thumbs up from everybody.  And I have to think this would be a great freezer meal!

SLOW COOKER TACO PASTA

1 lb. ground beef
1/2 an onion, chopped
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 (7 oz.) can diced green chiles
1 (15 oz.) can kidney beans, rinsed and drained
1 pkg. (or 1/4 cup) taco seasoning
1-2 garlic cloves, minced
16 oz. uncooked mini pasta shells
shredded Mexican cheese blend
sour cream

In a large skillet, brown ground beef with onions; drain and let cool a little.  Combine beef and onion mixture, tomato sauce, diced tomatoes, green chiles, beans, taco seasoning, and garlic in the slow cooker.  Cover and cook on low for 4-6 hours.

Cook pasta according to package directions; rinse and drain.  Stir pasta into beef mixture and serve with cheese and sour cream.

Slow Cooker Pork Carnitas

One more recipe from Gina at SkinnyTaste.com! I made these last week and they were so good! Carnitas refers to any slow-cooked, seasoned meat and in this case we're using pork. Boneless pork shoulder/Boston Butt to be exact. Do not buy the pork shoulder picnic because it is fattier and has a large bone.

I actually bought my pork at Walmart - it was in a package labeled "boneless pork shoulder for carnitas" and I thought that sounded perfect. I was surprised to discover that once I opened the package I did not have a shoulder roast as I expected, but multiple PIECES of shoulder roasts! At first I was mad but then I looked on the bright side. This was a blessing in disguise. By having the roast in multiple pieces, that left more surface area for browning and seasoning which equals more flavor! So even if you buy a whole roast, I recommend cutting it up into 4-inch pieces for browning.

Dry adobo seasoning can be found in the Mexican section of your grocery store (or you can make your own - recipe here). Chipotle chili powder is made from chipotle peppers, which are smoked jalapenos and very spicy so keep that in mind when flavoring your pork.


SLOW COOKER PORK CARNITAS
adapted from SkinnyTaste.com

2.5 lb. pork shoulder blade roast, trimmed of fat
salt & pepper
1 tsp. olive oil
1 cup water
2 bay leaves
dry adobo seasoning
garlic powder
cumin
chipotle chili powder (or regular chili powder)

corn tortillas
sliced avocados
diced tomatoes
diced onions
chopped fresh cilantro
sour cream
lime wedges

Cut roast into 4-inch chunks; sprinkle with salt and pepper. Heat oil in a skillet over medium-high heat and brown pork on all sides. Remove pork to a plate, reduce heat to low, and slowly add water to skillet. Simmer until all browned bits are incorporated and pour into slow cooker. Add bay leaves.

Generously sprinkle and rub adobo, garlic powder, and cumin all over pieces of roast. Sprinkle chipotle chili powder to taste. Place pork in slow cooker and cook on low for 8 hours. After 8 hours, remove bay leaves and shred pork.

Optional: Preheat oven to 425 degrees. Place shredded pork and cooking liquid in shallow baking dish. Roast for 5-10 minutes or until edges are crispy:


Serve in corn tortillas with desired toppings and a squeeze of lime.

Chicken and White Bean Enchiladas with Creamy Salsa Verde

I discovered another fantastic food blog through a link on a friend's Facebook page. The blog is called Skinny Taste and the recipes are all created or adapted by Gina, who loves to make healthy, flavorful dishes. She even breaks down the nutritional content of each serving and calculates Weight Watcher's points! Her photos are beautiful and I spent over an hour yesterday combing through her archives. When I came across this recipe for enchiladas they looked so good and the title sounded so yummy that I had to make them right away.

I just made a few changes for personal taste (nothing drastic). Mainly I added more chicken since the original recipe's 8 oz was not going to satisfy the stomachs in my house. I left out the jalapenos since the chilies added enough spice for our taste. As always, if you want the original recipe, I've linked to it below.

When purchasing the diced green chilies, please note that you'll need a 4 oz can AND a 7 oz can. I messed up and only bought a 7 oz can but luckily still had a 4 oz can in the back of my pantry.

CHICKEN AND WHITE BEAN ENCHILADAS WITH
CREAMY SALSA VERDE
adapted from SkinnyTaste.com

Filling:
2 tsp. olive oil
1/4 cup minced onion
2 garlic cloves, minced or pressed
1 can (4 oz) chopped green chilies
1 can (15.8 oz) Navy (or Cannellini) beans, undrained
1/3 can water (empty bean can)
1 chicken bouillon (or 1 tsp chicken base)
1 1/2 tsp. cumin
3 cups shredded, cooked chicken breast

Sauce:
1 Tbsp. butter
1/2 cup minced onion
2 Tbsp. flour
1 cup chicken broth
1 can (7 oz) chopped green chilies
2 jalapenos, seeded and chopped (optional)
salt, to taste
1/2 cup sour cream (light or fat free are fine)

8 medium-sized flour tortillas
1 cup shredded Mexican cheese blend
chopped fresh cilantro for garnish

Preheat oven to 375 degrees. In a saute pan, heat olive oil on low. Add onions and garlic and saute until soft, about 2-3 minutes. Add chilies, beans, water, bouillon, and cumin. Mix well and cover; simmer on low 15 minutes. Remove cover and add chicken and cook until mixture is thickened and liquid boils down. Set aside.

In a medium saucepan, melt butter over medium heat. Add onions and cook until onions soften and turn translucent, about 3-4 minutes. Add flour and stir well; cook for 1 minute stirring constantly. Slowly whisk in the chicken broth until smooth. Cook until sauce boils and thickens; add green chilies, jalapenos if using, and salt to taste. Cook another minute and then set aside to cool slightly.

Lightly coat a 9x13 baking dish with cooking spray. Fill each tortilla with a little over 1/2 cup of filling, roll, and place in dish.

Pour sauce into a blender and add sour cream; puree until smooth. Pour evenly over tortillas. Sprinkle with cheese. Bake for 20 minutes or until hot and bubbly. Garnish with chopped cilantro.

Green Chili Enchilada Casserole

This is another version of chicken enchilada casserole. Much easier than rolling up individual enchiladas. If you are not a fan of green enchilada sauce, this casserole is not for you. I didn't care for this the first time I made it and so this time around I made a few changes, including adding some cottage cheese, and now I like it a lot.

GREEN CHILI ENCHILADA CASSEROLE
adapted from Quick and Easy Green Chile Chicken Enchilada Casserole on Allrecipes.com

4 boneless, skinless chicken breasts, cooked and shredded (approx 6 cups)
18 corn tortillas
1 (28 oz) can green chili enchilada sauce
2 cups (8 oz) shredded Mexican cheese blend (or Colby-Jack)
1 cup sour cream
2/3 cup cottage cheese
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. In a large bowl, combine sour cream, cottage cheese, garlic powder, salt, and pepper. Fold in chicken.

Pour a small amount of enchilada sauce in bottom of 9x13 baking dish and spread to cover. Place 6 tortillas over sauce (tortillas will overlap), and cover with half of chicken mixture. Pour 1/3 of enchilada sauce over chicken and then sprinkle with 1/3 of cheese. Add 6 more tortillas, last half of chicken mixture, another 1/3 of enchilada sauce, and another 1/3 of cheese. Top with remaining 6 tortillas and spread with remaining enchilada sauce. Sprinkle with last 1/3 of cheese.

Bake for 45 minutes.

Grilled Salsa

Apparently this is similar to Chevy's salsa, but I've never been there so I really don't know. The recipe called for 6 jalapenos, which I mistakenly complied with, and let me just say, that is too frickin hot for me. Which is too bad, because the flavor of this salsa is awesome. So here's my suggestion:

Mild salsa = 2 jalapenos
Medium salsa = 4 jalapenos
Super-hot-clear-your-sinuses-for-4-hours salsa = 6 jalapenos

And if you are smarter than me you will wear gloves while handling the jalapenos to prevent 3 hours of burning fingers. I also recommend removing as many seeds as you can because that is where most of the heat comes from.

The tomatoes and peppers are grilled in this recipe (hence the name) but I think you could get the same effect by broiling them. Just keep an eye on them so they don't turn into charcoal. You want them charred but not brickettes.

And as for the liquid smoke, if you're not going to add it ... well don't bother making the salsa.

GRILLED SALSA

8-10 Roma tomatoes
2-6 jalapenos
olive oil
1/4 of a medium sized onion, chopped
2-3 cloves garlic, minced
2 Tbsp. chopped fresh cilantro
2 Tbsp. white vinegar
2 tsp. salt
1 1/2 tsp. liquid mesquite smoke

Preheat grill to high. Place tomatoes and peppers in a large bowl, lightly drizzle with olive oil, and rub to coat. Place tomatoes on grill first and after about 6 minutes add the peppers. Grill, turning occasionally, until skin peels from tomatoes and peppers are charred:
Remove to a plate and let cool.

Once the tomatoes and peppers are cool, remove the skin from the tomatoes and place them in a food processor.* Pull off the stem of the peppers, remove any burned skin and seeds, and add to the food processor. Add remaining ingredients to food processor and pulse until mixture is smooth.

Pour salsa into a medium size bowl, cover, and chill for several hours or overnight for best flavor.

*If you don't have a food processor, this can be made in a blender: pulse for 1-2 second intervals and use a rubber spatula to stir it up until you can get it all the same consistency.

Southwestern Eggrolls with Avocado-Ranch Dipping Sauce

These are a baked (and therefore healthier) version of Chili's Southwestern Eggrolls. I looooove these things! The dipping sauce is the best and totally makes this dish. These are a little time consuming, so I've adjusted the recipe to make about 15 rolls so you're not wasting your time. You can always freeze some of the rolls before baking to have on hand at a later date. Just thaw them out, brush with butter, and bake as usual. The dipping sauce does not freeze well, however, so that will have to be made fresh. Any leftover sauce would make a great salad dressing.

Regarding the frozen chopped spinach: once it thaws and you squeeze all the liquid out you end up with a lot less volume. So about 1 cup of frozen spinach breaks down to about 1/2 cup thawed.

SOUTHWESTERN EGGROLLS
adapted from TopSecretRecipes

4 cups (about 3-4 breasts) finely chopped cooked chicken breast
1 Tbsp. vegetable oil
1/2 cup minced red bell pepper (about 1/2 a pepper)
1/2 cup chopped green onion (about 3 onions)
1 1/3 cup frozen corn
1 (15 oz) can black beans, rinsed and drained
1/2 cup thawed and drained frozen chopped spinach
1 (4 oz) can diced green chilies (or jalapenos for more heat)
2 Tbsp. chopped fresh cilantro
2 tsp. cumin
2 tsp. chili powder
1 tsp. salt
dash of cayenne pepper (optional)
1 tsp. liquid smoke (optional)
3 cups shredded Monterey Jack cheese
15 soft taco size flour tortillas
3 Tbsp. unsalted butter, melted

Preheat vegetable oil in a large skillet or saute pan over med-high heat. Add the red pepper and onion and saute for a couple of minutes until tender. Add the chicken, corn, black beans, spinach, chilies, cilantro, cumin, chili powder, salt, cayenne (if using), and liquid smoke (if using). Cook for another 4-5 minutes, stirring well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese; stir until cheese is melted.

Preheat oven to 375 degrees. Spray a 9x13 baking dish (AND an 8x8 baking dish if you are baking all 15 rolls) with cooking spray.

Wrap the tortillas in a moist cloth or paper towel and microwave until warm, about 1 - 1 1/2 minutes on high. Spoon about 1/3 - 1/2 cup filling into each tortilla and roll it up, tucking in the ends as you roll. Place each one seam side down in a baking dish (you can fit 10 - 11 in the 9x13 and any remaining in the 8x8).
Brush with butter and bake for 30-35 minutes or until golden brown on the edges. To serve, cut in half on a diagonal and serve with dipping sauce.

AVOCADO-RANCH DIPPING SAUCE
(cut recipe in half if you are only baking a few rolls at a time)

1/2 cup mashed fresh avocado (about 1 avocado)
1/2 cup mayo
1/2 cup sour cream
2 Tbsp. buttermilk (or 2 Tbsp. milk + a couple drops of lemon juice or vinegar)
1 1/2 tsp. white vinegar
1/4 tsp. salt
1/4 tsp. dried parsley
1/4 tsp. onion powder
pinch dried dill weed
pinch garlic powder
pinch black pepper

Combine all ingredients in a bowl and mix well. Keep refrigerated until use. Sauce will thin as it stands.

Sopapilla Cheesecake

Have you noticed a Mexican theme to my recipes lately? This is the last one ... at least for a little while. I think the next recipe I post will be good ol' American comfort food.

I've adjusted the recipe from the original. For one thing I've added an egg to the cream cheese mixture which produces a more cheesecake-like texture to the filling. You can leave the egg out if you want it more creamy. I've also reduced the amount of butter and sugar.

SOPAPILLA CHEESECAKE
adapted from Sopapilla Cheesecake Pie on Allrecipes.com

2 (8 oz) cans refrigerated crescent rolls
2 (8 oz) packages cream cheese, softened
1 cup sugar, divided
1 egg (optional)
2 tsp. vanilla
1 tsp. cinnamon
3 Tbsp. butter, melted
honey
sliced strawberries for garnish, if desired

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish with cooking spray.

In a medium bowl, beat cream cheese, 2/3 cup sugar, egg (if using), and vanilla until smooth.

Unroll first can of crescent dough and press into the bottom of pan. Spread with cream cheese mixture. Unroll second can of dough and, pinching seams closed, place over filling, stretching dough as necessary to cover. Brush with melted butter.

In a small bowl combine 1/3 cup sugar and cinnamon. Sprinkle evenly over dough. Bake for 30 minutes or until golden brown. Allow to cool completely before serving. Drizzle with honey and serve with sliced strawberries, if desired. Refrigerate leftovers.

Homemade Flour Tortillas

I loved the restaurant Rio Bravo for two things: their salsa and their fresh tortillas. I was so sad when they went out of business. For years I have contemplated making my own tortillas and today was finally the day (I'm writing this on Cinco de Mayo). These are great, but I think next time I will invest in a tortilla press to make it faster and easier. With a press, I think it would be worth making your own tortillas every time instead of using the crappy store-bought ones that are full of preservatives.

I was able to make 16 fajita/taco size tortillas with this recipe. Don't expect your tortillas to be perfect circles - you only get those lovely round edges with a press. Tortillas are traditionally made with lard, but I made mine with shortening and they turned out fine. I think these days most people don't even have lard or know where to purchase it. Which is not a bad thing in my opinion...

HOMEMADE FLOUR TORTILLAS
recipe found on Allrecipes.com

4 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
2 Tbsp. shortening (or lard if you want to be traditional)
1 1/2 cups hot water

Whisk the flour, salt, and baking powder together in a bowl. Mix in the shortening with a pastry blender or your fingers until mixture resembles cornmeal. Add water and mix until the dough comes together; place on a lightly floured surface and knead for a few minutes until smooth and elastic. Divide dough into 16 equal pieces and roll each into a ball.

Preheat a skillet over med-high heat. Using a well-floured rolling pin, roll each ball into a thin, round tortilla. Place into the hot skillet and cook until bubbly and golden; flip and cook until golden on the other side (mine never got golden - just cook until cooked through). Keep warm and repeat with remaining balls of dough.

Chili Lime Chicken

Happy Cinco de Mayo! I have no idea why we celebrate this in the U.S. - I guess we Americans are happy to find any reason to party and have a potluck at work. This recipe is sorta kinda Mexican...and definitely yummy.

CHILI LIME CHICKEN
adapted from Lime & Chili Rubbed Chicken from Tablespoon.com

6 boneless, skinless chicken breasts, trimmed and pounded
2 tsp. olive oil
1 Tbsp. chili powder
1 Tbsp. brown sugar
1 Tbsp. lime zest
1/2 tsp. garlic powder
1/2 tsp. salt
dash of cayenne pepper, optional
1-2 limes for juice

Rinse chicken breasts with water and pat dry. Rub with olive oil. In a small bowl, combine chili powder, brown sugar, lime zest, garlic powder, salt and cayenne; rub all over chicken.

Preheat grill to medium heat. Grill chicken for 10-12 minutes turning once halfway through cooking time, or until juices run clear. Squeeze fresh lime juice over breasts before serving.

Beef and Bean Chimichangas

My husband and father-in-law both love chimichangas, which are essentially deep-fried burritos. I really don't like making anything deep-fried because it's messy and smelly. Maybe one day if I have a fryer I'll change my mind. Anyway, to save the mess and some calories, I bake my chimis. And you know what? They are just as good.

The recipe calls for a can of chili beans. This is not the same as chili with beans. Here is an example of what I mean:
It's essentially pinto beans in a flavored sauce. I'm pretty sure most brands make a version.

BEEF AND BEAN CHIMICHANGAS

2-3 lb. beef roast
1 Tbsp. olive oil
salt & pepper
1/2 cup water
1 (15 oz) can chili beans
1 (4 oz) can diced green chilies
1 tsp. cumin
1 tsp. chili powder
10 (burrito size) flour tortillas
2 cups shredded Monterey Jack
3-4 Tbsp. butter, melted
diced tomatoes
shredded lettuce
sour cream
guacamole (optional)

Sprinkle roast with salt and pepper. Heat oil in a skillet over med-high heat and brown roast on both sides. Pour 1/2 cup water in a slow cooker and add roast; cook on low for 8-9 hours.

Preheat oven to 350 degrees. Remove roast from slow cooker and shred. In a medium bowl, combine beef, 1/4 cup drippings from slow cooker, beans (with sauce), chilies, cumin, and chili powder.

To assemble chimis: Scoop about a heaping 1/2 cup of beef mixture onto a tortilla. Sprinkle with cheese and roll up burrito style. Place seam side down on a foil lined jelly roll pan. Repeat with remaining tortillas. Brush chimis with melted butter and bake for 25-30 minutes or until light golden brown. Serve with toppings.

Fajita Seasoning

My plan was to make chicken fajitas tonight. Then I took the time to check the date on my store-bought fajita seasoning packet and discovered that it was 9 months past it's prime. Whoops. I did a quick search online and saw a number of recipes to make your own fajita mix but many of them made too large an amount (ie: for future use) and I just wanted the equivalent of one packet from the store. Then I found this recipe by *Kathy* on Food.com. It's perfect. Everyone loved it. I'll post instructions on how to use it as well.

FAJITA SEASONING
by *Kathy* from Food.com

Mix together:
1 Tbsp. cornstarch
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. sugar
3/4 tsp. chicken bouillon
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper (or to taste)
1/4 tsp. cumin

Suggested use: CHICKEN FAJITA FILLING
1.5 - 2 lbs. boneless, skinless chicken breast, cut in strips
1 Tbsp. vegetable oil
1 green bell pepper, sliced
1 onion, sliced
1/2 cup water
1 recipe fajita seasoning

Heat oil in large skillet over medium-high heat. Cook chicken in two batches, until browned and cooked through. Remove to plate. Add bell pepper and onion to skillet and cook until tender. Return chicken to skillet and add 1/2 cup water and fajita seasoning. Stir to combine and simmer until thickened. Serve with warm flour tortillas and favorite toppings (I usually do shredded cheese, diced tomatoes, guacamole, and sour cream).

Chicken Chili Nachos

I made these for the Super Bowl. The recipe comes from the Jan/Feb 2006 issue of Quick Cooking magazine (which I believe is now called Simple & Delicious...). I also served guacamole, sour cream, sliced olives, and diced tomatoes on the side for additional toppings. Super easy.

CHICKEN CHILI NACHOS
adapted from Quick Cooking magazine

1 lb. boneless, skinless chicken breast, cubed
1 Tbsp. vegetable oil
1 can (10 oz.) diced tomatoes and green chilies, undrained (Rotel)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15.5 oz) chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
cayenne pepper, to taste
1 pkg. (13.5 oz) tortilla chips
8 oz. shredded Mexican cheese blend

additional toppings, as desired:
guacamole
sour cream
sliced black olives
diced tomatoes
sliced jalapenos
chopped green onion

In a large skillet, heat oil over medium-high heat. Saute chicken until no longer pink. Add the tomatoes; cook for 3 minutes or until tomato juice is reduced. Stir in beans, chili powder, cumin, and cayenne; cook for 5 minutes or until heated through.

Arrange the tortilla chips on microwave-safe plates. Sprinkle with a little cheese then top with chicken mixture and more cheese. Microwave, uncovered, on high for 30 seconds or until cheese is melted. Use additional toppings as desired.

Confetti Chicken and Black Bean Soup

This is an adaptation of the Black Bean Soup that I posted back in 2009. With all of the colorful veggies, this soup made me think of confetti - hence the name. Doesn't it look pretty? And healthy, too.

When my husband came home he was like, "Aw, soup AGAIN?" I hadn't thought about it, but I've been making a lot of soup lately. I love soup! And here in Arizona it's super hot about 8 months out of the year, so I have to get my soup in somewhere. He added shredded cheese and crushed tortilla chips to his. Not a bad idea!

A tip for getting the most juice out of your limes (or any citrus fruit for that matter): microwave them for about 10 seconds and then knead them on your counter top a couple of times before cutting.

CONFETTI CHICKEN & BLACK BEAN SOUP

1 Tbsp. olive oil
1 large onion, diced
1 large red bell pepper, diced
3 medium carrots, chopped
3 cloves garlic, minced or pressed
1 1/2 tsp. cumin
2 tsp. chili powder
1 tsp. salt
1/2 tsp. ground coriander (optional)
1/4 tsp. crushed red pepper flakes (optional)
4 cups water
1 (15.25 oz) can corn
1 (14.5 oz) can diced tomatoes with green chilies
3 cups diced or shredded cooked chicken
1 (14 oz) can chicken broth
3 (15.5 oz) cans black beans
2 limes, juiced
1/2 cup chopped fresh cilantro
sour cream for garnish (optional)

Heat oil in a large pot over medium heat. Add onion, bell pepper, and carrots; stirring occasionally, saute veggies until tender, about 12 minutes. Add garlic, cumin, chili powder, salt, coriander, and red pepper flakes and cook for 1 minute. Add water, corn, diced tomatoes with green chilies and chicken.

In a blender, puree chicken broth with one can of black beans; add to pot with remaining two cans of beans. Bring to a boil; reduce heat and simmer for 30-45 minutes. Add lime juice and cilantro and serve with a dollop of sour cream, if desired