Black Bean Salsa

Black Bean Salsa

1 can black beans drained and rinsed
2 C frozen sweet white corn
1 sweet pepper diced (orange, yellow or red...no green)
2 large tomatoes (4 small) diced
3 green onions sliced
1 avocado diced
1/2 cup chopped cilantro
1 Zesty Italian Seasonings dressing - made up with oil, vinegar and water according to directions

Mix in a bowl and season with salt and pepper if needed.  Serve with warm corn tortilla chips.

**I've had a ton of different versions of this recipe, but I like this one best.  And if my avocados are ripe enough, I usually put 2 or 3 in. But for the picture, I was lucky one was ripe.
**And in my opinion, the smaller the dice and slice, the better.

Southwestern Chicken...for days!

Southwestern Chicken...for days!

2 T chili powder

1 T ground cumin

1 t coriander

2 t salt

1/2 t black pepper

6 lbs chicken breasts (boneless, skinless)

2 large onions, finely chopped 

6 cloves minced garlic

1 large bell pepper, seeded and chopped

1 28 oz can petite diced tomatoes

116 oz pkg frozen sweet corn

In a large bowl, combine the spices.  Add the chicken and toss as best you can to coat.  Layer the onion, garlic and peppers on the bottom of the crock pot and top with the chicken.  Add the tomatoes with their juice and the corn.  Cook on high until chicken is tender, 4 hours.  Shred chicken and add some of the liquid to keep the chicken moist, but reserve most of the liquid, because it is the base to an awesome soup recipe...see below!

**The best part of this recipe is we use it for 3 different meals!  The first night, we either eat the shredded chicken over rice or quinoa, or we make burritos (add rice, avocado, cheese and salsa).  The second day can be burritos or tacos, just mix up the flavor with different toppings (a chipotle salsa or a salsa verde totally change the flavor).  The 3rd day if there is any chicken left, we add it to the soup recipe below, but if the chicken is all gone, the soup is awesome without too!

 Black Bean and Corn Tortilla Soup

4-5 C of the sauce/liquid and vegetables from the southwestern chicken recipe
1 or 2, 15 oz can of black beans, drained and rinsed
3 C low sodium chicken broth
8 corn tortillas, cut into small 1 inch squares
Any left over shredded chicken from the southwestern chicken recipe (it's ok if there isn't any)

Optional toppings: corn chips, cilantro, salsa and cheese

Combine the sauce-vegetable mixture, beans and broth in a soup pot.  Bring to a simmer.  Add corn tortilla pieces and chicken,   bring to a boil for 5 minutes.  Corn tortillas begin to break down and thicken the soup.  If it gets thicker than you like, just add more broth.  Serve with any of the toppings you like.

*This picture does not do this soup justice!  I'll get a better one.  The flavor from the crockpot sauce is amazing, and adding the corn tortillas gives it that extra earthy, Mexican feel!  I love it!

* recipes adapted from Ellie Krieger
*These recipes helped us survive basketball season.  It's a lot of chicken, feel free to half it, but Gray eats a ton of it for left overs and 3 real meals during the school week is really all we get these days!

Green Chile Pork

Green Chile Pork

4 lbs pork cut into small cubes
2 C chopped green chiles (either canned or fresh roasted new mexico hatch chiles)
1/2 C water (and more if needed)
1/2 t salt
1/8 C sugar

Place all ingredients into a large pot and cook over medium low to low heat for 4 hours.  Stirring often to make sure there is always liquid, adding small amounts when necessary.  Done when pork is tender, but still maintains shape.  Adjust seasonings to taste.

**Shout out to Mizti for this great family fave! You are always a source of delicious and beautiful food!
**Great for burritos or enchiladas.  Absolutely amazing in a burrito with cheese, and this Tomatillo Sauce over top.
**I'd be interested to see how much the taste would change if I added a lot more sugar...hmm.
**My sisters in law that have lived in New Mexico have always brought me bags of green chilies in late August that have been roasted and steamed.  And I spend a few hours peeling and taking the seeds out and bagging them up for the freezer.  That way in the middle of the winter we can have awesome mexican food with amazing flavors.  But now (August 24th)  Harmon's in Orem is roasting hatch green chilies! Wahoo, or you can just use canned and be perfectly happy!

Black Bean, Yam & Quinoa Chili

Black Bean, Yam & Quinoa Chili 
with Chipotle Cream

1 t olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 t turmeric
1/4 t cinnamon
pinch of nutmeg
1 t cumin
2 t chili powder
1 t Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 yam, peeled and diced into small cubes

For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard

Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.  Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.

To make the smoked chipotle yogurt, combine tabasco sauce, honey, and dijon mustard in a medium bowl. Mix well. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

**From ambitiouskitchen.com
**This is such a great vegetarian chili! Same satisfaction, without the meat.  The yogurt sauce is a bit spicy, so if you don't like spice, lay off the chipotle tabasco, but the sweet, spicy, tangy sauce is what made this for me, I love the heat!

Green Enchiladas

Green Enchiladas

Tomatillo Enchilada Sauce (recipe below)
12 corn tortillas (either warmed in microwave or softened in oil)
4 chicken breast cooked and shredded (or a rotisserie chicken)
8 oz cream cheese
2 C grated jack or pepper jack cheese
radishes

Visually separate chicken in half and in half again, that amount should fill 3 enchiladas....I seem to do it different every time. 

Place 1/2 C enchilada sauce on the bottom of a 9x13 pan.  Spread 1-2 T cream cheese on a tortilla, place chicken on top and sprinkle with cheese.  Roll up and place seam side down in pan.  Continue using all of the tortillas.  Top with enough enchilada sauce to cover enchiladas, but not drowned them. Use remaining cheese to sprinkle on top of enchilada sauce.  Bake at 350 for 30 minutes or until warm and bubbly.

When serving, top with sliced radishes.

 Tomatillo Enchilada Sauce

2 lb tomatillos, peeled and washed
1 large onion, chopped
1 jalapeno, chopped
8 C water
1/2 C cilantro, finely chopped (or add it in the last few seconds of blending)
1 1/2 T chicken base
1/4 C cornstarch dissolved in cold water

Boil tomatillos, onion, jalapeno in the water for 20-30 minutes.  Take out solids with a slotted spoon and blend.  Add back to water. Add the chicken base and the cilantro.  Bring back to a boil and add cornstarch.  Let boil down until desired consistency.  (Usually 20 more minutes or so.)

**Usually, I have 2-3 C left over, so probably enough for 2 pans of enchiladas, but I usually keep it in the fridge for a week and make another variation or a smothered burrito.

**Our neighbor Howie Nelson shared some great recipes he created from a restaurant he had a few years ago.  His quantities were huge, so I cut it down and made some adjustments. Then our other neighbor Nena Maw told me how Howie told her to make a simple enchilada with cream cheese and radishes.  This is what I came up with after listening to her description.  My kids love them, but only Hans and I appreciate the radishes....it takes them to a different level!

Southwestern Frittata

Southwestern Frittata

1/2 T olive oil
1/2 large red bell pepper, diced
1/2 large sweet onion, diced
1/4 t cumin
1 can black beans, rinsed and drained
4 roma tomatoes, diced
5 eggs, lightly beaten
salt (about 1/2 t)
pepper (about 1/4 t)
1/2 C cheddar cheese (or pepper jack for some spice!)
avocado, salsa, cilantro, sour cream

Preheat oven to 350. In a medium, oven safe, nonstick skillet, heat the oil over medium heat.  Add the pepper, onion and cumin, cook for 5 minutes or until the onion is translucent.  Add the beans and tomatoes, stir until evenly distributed.  Pour the eggs over the vegetable mixture, making sure it distributes through all the vegetables, stirring a little if necessary.  Season with salt and pepper to taste.  Cook for 1-2 minutes until the edges begin to set.  Place in the oven for 10 minutes or until the eggs are cooked through and mixture is slightly puffy. Remove from the oven and sprinkle with cheese.  Return to oven just until cheese is melted.  Serve with avocado, salsa, sour cream and cilantro.

**I have made a southwestern frittata a few times and was craving it the other day, and proceeded to waste an HOUR looking for the recipe and never found it.  So I recreated my own.... I might be making adjustments when I make it again.  Also, I had 8 asparagus spears in my fridge, so I chopped them up and added them in with the peppers and onions.
** I served it with a warm tortilla on the side and Tru put his in it and made a little breakfast burrito.

Yam Nachos

 Yam Nachos

6 large yams, cut into 8 wedges
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice

1 can black beans, drained and rinsed

3 cups shredded Colby jack cheese

3 green onions, thinly sliced and ends trimmed

Sweet peppers, diced

guacamole

sour cream

salsa

Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined.  Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet.  Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.

Remove from oven and cover with cheese, black beans and green onions.  Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.

Garnish nachos with sour cream, guacamole and salsa...or whatever else you want.

**Thank you Breanna for introducing us to this recipe... Chile Lime Potato Nachos.  I just made it with yams for fun and loved it! The kids still liked the potatoes, but I'll stick with the yams.

**I thought they were yummy on their own, but after topping them with all the goods, they were dynamite! I loved them with Ranchero Sauce! Next time I might even add sweet white corn with the black beans!

**Served 7 people generous portions with some potato/yam wedges left over!

**Grayson:"That was a great dinner!"  Truman:"I love the potatoes!" Me:"Oh my."

Ranchero Sauce

Ranchero Sauce

1 tablespoon olive oil

1 cup chopped white onion

1 cup chopped red bell pepper

1 teaspoon ground cumin

1/2 teaspoon salt

1/8-1/4 teaspoon cayenne (optional...I went more 1/16 t so the kids wouldn't complain)

1 T minced jalepeno  seeded if you want less heat (or I used roasted N.M. chilies)

1 teaspoon minced garlic

1 cup chopped tomatoes and their juices

3/4 cup chicken broth

3 tablespoons cilantro

To make the Ranchero Sauce:  In a medium pot, heat the oil over medium-high heat.  Add the onions and bell peppers, cook, stirring, for 5 minutes.  Add the cumin, salt, cayenne, jalapeno, and garlic, cook, stirring, for 30 seconds.  Add the tomatoes and their juices and cook, stirring, for 2 minutes.  Add the chicken broth and simmer until thickened, about 15 minutes.  Remove from the heat, stir in cilantro and puree in a blender until smooth.  Adjust the seasonings to taste. 

**Recipe adapted from Emeril Lagasse

**Breanna turned me onto this liquid gold a few weeks ago and I can't get enough....seriously!  I made 2 gallons of it this weekend with my garden tomatoes and now it's just waiting for me in my freezer.

**It was obviously created for Huevos Rancheros, but we have used it with so much more....omelets, burritos, eat it with chips like salsa.... and I can't wait to try it on enchiladas.  Oh the goodness.  Thanks Breanna!  Check out the Huevos link, her picture is stunning!
**Huevos Rancheros is one of our favorite after church breakfasts!

Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks (I used one red and one yellow for color)
1/2 head of cauliflower, cut into 1/2-inch chunks
1 yam, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1-2 cups corn kernels, fresh or frozen
3 T olive or canola oil
2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
3 cups homemade or store bought pico de gallo
6 C fresh spinach
14-18 corn tortillas, halved
3 cups shredded Monterey Jack cheese
sour cream and thinly sliced green onions for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, yam, onion, and corn kernels into a bowl. Pour olive oil into separate bowl, add the cumin and minced garlic to oil. Add a generous pinch or two of salt (important) and black pepper, then pour over vegetables and mix well, coating all the vegetables with oil.  After everything is coated well, spread the vegetables evenly in a shallow roasting pan or rimmed cookie sheet.  Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 9 x 13 baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/2 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, 3 C of spinach, and 1 C of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with Guacamole, sour cream and a sprinkle of sliced scallions.


**Adapted from The Roasted Vegetable by Andrea Chesman
**We have this with Lime-Cilantro Quinoa with Pineapple, and it was a great combo for a vegetarian meal!

Mexican Cheesecake

 

Mexican Cheesecake

2 (8 ounce) packages cream cheese ( softened) 

1 1/2 cups sugar  (divided)

2 eggs 

2 (8 ounce) cans crescent rolls 

1/2 C  butter (melted)

1 T cinnamon

Preheat oven to 350°F.  Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping). Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan. Pour mixture on top of crescent rolls.  Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).  Mix 1/2 cup of sugar and 1 T of cinnamon in different bowl.  Spread melted butter on top of crescent rolls.  Sprinkle sugar and cinnamon mixture on top of butter.  Place in oven for 30-40 minutes depending on your oven.  Let cool. Serve with whipped cream.

**Much easier to cut and serve when cool, but yummy when warm too!  

Guacamole

Guacamole

3 medium avocados, scooped from the skins (about 1 1/4 C)
1 T fresh lime juice
1/2 -1 t fresh garlic, minced (to taste)
2 T finely minced onion
1/4 C sour cream
3-4 T diced tomatoes (optional)
kosher salt to taste
pepper to taste

Mash avocado with a fork in a small mixing bowl.  Add remaining ingredients and combine.  Add tomatoes at the end. Refrigerate in an airtight container, or cover with plastic wrap pushing down onto the guacamole, sealing out all air.  If possible, make about 30 minutes before serving to allow flavors to mingle. (From Our Best Bites Cookbook)

**I love all guac, but particularly love one that isn't spicy.  Let the salsa have the heat, because I love the heat, but then the guac can cool it down!

Christy's Tres Leches Cake

Christy's Tres Leches Cake

3/4 C butter, softened
1 1/2 C sugar
9 egg yolks
1 t vanilla
2 C flour
1 1/2 t baking powder
1 C milk
9 egg whites
1 t cream of tartar

Preheat oven to 350.  Grease and flour (or spray with Pam) a 9 x 13 pan (better if it's a little deeper than normal).

Beat egg whites and cream of tartar until whites form stiff peaks. Set aside.

In a separate bowl, cream together the butter and sugar until light and fluffy.  Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla.  Sift together the flour and baking powder.  Add the flour mixture alternately with the milk; beat well after each addition.  Gently fold egg whites into the batter using a rubber spatula.  Spread the mixture evenly into the prepared pan.
Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.

While cake is baking, mix:
4 C heavy cream
1 lg can evaporated milk
2 14oz cans sweetened condensed milk
Wisk until mixed well.

Right when the cake is taken out of the oven, using a wood kebob stick, pierce cake all over (each hole about 1/4 inch apart from the next).  The cake will fall. As soon as cake is adequately pierced (it may look messy, but don't worry, it will be covered with whipped cream), slowly pour the three milk mixture over the cake, allowing it to absorb.  It may look like it is going to over flow, but give it time to absorb and more milk can be poured in.

Refrigerate until ready to serve.  Just before serving (or an hour before), whip:
2 cups whipping cream
Until almost stiff then add:
1/2 C powdered sugar (or more if desired)
1 t vanilla

Spread over the Tres Leches Cake and serve nice big pieces! Lovely with a little fruit on the top or side!

**My friend Christy made this for me and I died and went to Heaven! I couldn't stop thinking about it, so a few days later, I made it for Hans and the gang...everyone loved it! Thanks Christy!

Baja Fish Tacos

Baja Fried Fish Tacos

1 C dark beer  (Or Ginger Ale)                     
1 C flour
1 t salt                         
1 1/2 pounds tilapia (I use frozen Tilapia Loins from Costco)
Canola Oil                     
12-16 corn tortillas warmed

Whisk beer, flour and salt. Rinse fish and pat dry; cut cross wise into 1 inch wide strips.  Pour about 1 inch of oil into 10-12 inch fry pan (tall sides are good to prevent oil splatter).  Heat oil on med-high heat. With a fork dip each piece of fish into batter, let drain briefly and then slide into oil, a few pieces at a time.  Cook until golden turning a few times.  2-4 minutes per batch.  Remove with a slotted spoon and put on a paper towel lines cooking sheet. Keep warm in a 200 degree oven.  Must be served with Cabbage and cilantro slaw and chipotle tartar sauce,

Cabbage Cilantro Slaw
1 1/2 quarts finely shredded cabbage         
1/3 C chopped cilantro
3 T lime juice                     
2 T oil
1/4 t hot chile flakes                 
salt to taste
Mix and keep chilled until ready to assemble tacos.

Chipotle Tartar Sauce
Rinse 2 T canned chipotle chiles and discard seeds and veins.

In a blender, blend the chiles with:
1 C mayo
1/4 C sweet pickle relish
1/4 C chipped onion until smooth.

To assemble taco, take a corn tortilla and top with a couple pieces of fish, then a spoonful of slaw and sauce to taste.  Yummy with lime juice squeezed over the top.


**I love these tacos! The hot crunchy fish, with the cold crunchy slaw and the warm spicy tartar...oh its heaven for me.  And I love them on a yummy corn tortilla (homemade if you have the time)!  You could get away with not frying the fish, or using a different slaw or lettuce, but don't substitute the tartar!
**Hans' sister Holly made these for me years ago and I have been thanking her ever since! Along with a ton of other fave recipes...like the midnight cake!

Spicy Mexican Squash Stew

Spicy Mexican Squash Stew

1 1/2 T olive oil
2 C chopped onions
6 cloves minced garlic
1/2 t salt
1 butternut squash
1/2 small jalapeno
1/2 t cinnamon (I put in a little more, closer to a t)
2 t ground cumin
1/4 C brown sugar
3 C vegetable stock or broth
2 C chopped fresh tomatoes
2 C chopped red, yellow or orange bell peppers
2 C frozen sweet white corn
salt and black pepper to taste
sour cream and grated cheese for serving

Place the oil, onions, garlic, and salt in a nonreactive soup pot. Cover and cook on medium heat for about 10 minutes.  Stirring often, until the onions are translucent.

Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes (if it's 5 Cor more, you made need to add more stock). Add squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5-10 minutes.  Add the tomatoes and bell peppers.  Cook for 10-15 minutes or until all of the vegetables are tender.  Stir in the corn and return to a simmer.  Salt and pepper to taste.

Serve each bowl topped with a dollop of sour cream and cheese if desired!

***My awesome friend Higgy gave me this recipe from a Vegetarian restaurant, but I changed it up a bit!

Cranberry Guacamole

Cranberry Guacamole

1 T fresh lime juice
2 T honey
1 minced jalapeno
1 C chopped cranberries
¼ C chopped red onion
4 ripe avocado
2 T fresh cilantro
salt and pepper
Serve with tortilla chips or pita chips.

**You can make this whatever ratio you like.  Also good with more cranberries and less avocado.

Tortilla Soup with Grilled Chicken

Tortilla Soup with Grilled Chicken

3 T olive oil                   
1 jalapeno, fresh minced              
1 med red onion diced               
3 C diced roma tomatoes (take out seeds)  or 2 can petite diced tomatoes drained   
3 C corn kernels
1 T cumin seed (ground) 
2 qt chicken stock           
3 C grilled chicken breast diced (Costco rotisserie chicken is a quick substitute.)
3 T fresh cilantro
Garnish: Avocado, lime and tortilla chips

In a large soup pot, heat the oil over medium heat. Add jalapeno, onion.  Cook, stirring until all the onions are soft, about 5 min.  Add corn and tomatoes, cook 5 more minutes. Add the cumin and cook another 5 min.  Add the chicken stock, bring to a boil and simmer 10 min.  Add the grilled chicken breast and fresh cilantro, heat through and serve.

Chili Con Queso Dip

Chili Con Queso Dip

1 t olive oil             
1/2 C chopped onion
2 cloves garlic, minced         
1 8oz block of cream cheese
1 (15 oz) can petite diced tomatoes 
1 (7oz) can chopped green chilies
1 t chili powder
6 oz of Velveeta cubed         
cilantro sprigs             
Tortilla chips

Heat oil in a medium saucepan over medium heat.  Add onion and garlic, saute 4 minutes.  Add cream cheese and stir until melted.  Add tomatoes including liquid, chilies and chili powder.  Bring to a boil, stirring constantly.  Add velveeta, reduce heat and simmer until cheese melts, stirring consistently.  Garnish with cilantro.  You can keep it warm in a crock pot, fondue pot or an electric chafing dish.