Southwest Vegetarian Bake
3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup (8 ounces) reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend
In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin, divided
4 tilapia fillets (6 ounces each)
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
2 tablespoons lime juice
In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess.
In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.
Cinco de Mayo is coming! Some good recipes are posted here. If you have any family traditions or great recipes, please share them!
by Coryanne Ettiene, Celebrations.com
2 quarts of vegetable oil
1/2 cup of margarine
1 cup of water
1 cup all purpose flour
Large pinch of salt
3 large eggs
1 cup of white granulated sugar
1 tablespoon of ground cinnamon
Heat the water and margarine in a saucepan and bring to a boil. Once boiling, add the flour, salt and stir on a low heat for 1-2 minutes until if forms a ball shape.
Remove the ball from the saucepan and place it into a mixing bowl, then mix in the eggs until it forms a batter. Add the batter to a pastry bag with a large exit cap attached.
Heat the oil in a deep frying pan, once the heat has reached 360°F, begin squeezing out long strips of dough directly into the hot oil, and cook until golden brown.
Remove from hot oil, and blot excess oil off.
On a baking tray, mix the sugar and cinnamon mixture, and then roll the freshly fried sticks into the mixture, paying special attention to coving them complexly with the sugary coating.
Serve immediately or within a few hours of cooking.
2 thinly sliced scallions, green and white parts separated
1 minced jalapeno pepper
1 small garlic clove, minced
1/4 teaspoon grated lime zest
2 tablespoons fresh lime juice from 1 lime
3 avocados, pitted, peeled, and chopped
3 tablespoons chopped fresh cilantro leaves
Combine white parts of scallions, jalapeño, garlic, and lime juice in large bowl. Let sit for 30 minutes.
Add two-thirds of the avocado to bowl with jalapeño mixture and mash with potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in lime zest, green parts of scallions, and cilantro. Season with salt. Serve.
Makes about 3 cups
Classic Frozen Margaritas
4teaspoons grated lime zest
1/2cup lime juicefrom 2 to 3 medium limes
4teaspoons grated lemon zest
1/2cup lemon juicefrom 2 to 3 medium lemons
1/4cup superfine sugar
pinch table salt
2cups crushed ice
1cup 100 percent agave tequila, preferably Reposado
1cup Triple Sec
Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.
Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.
Makes about 1 quart, serving 4 to 6
Mexican Chicken Pizza with Cornmeal Crust
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons regular active dry yeast
1/4 teaspoon coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro
Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
1 can (19 oz) enchilada sauce (any variety)
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 cup sour cream
1 can (4.5 oz) chopped green chiles
8 8-inch flour tortillas
1 cup shredded Cheddar cheese (4 oz)
Chopped avocado or green onions, if desired
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.
Mexican Hot Chocolate
1 1/2 ounces unsweetened chocolate
1/4 cup granulated sugar
1 to 2 tablespoons instant coffee granules
1/2 teaspoon ground cinnamon
Dash of salt
3/4 cup water
2 cups milk
Lightly sweetened whipped cream
Cinnamon sticks for garnish and stirring (optional)
Combine chocolate, sugar, coffee, cinnamon, salt and water in medium saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat and simmer uncovered, stirring constantly for 4 minutes.
Stir in milk, heat through but do not boil. Remove from heat and whip chocolate mixture with a wire whisk until foamy.
Pour into mugs, top with whipped cream and place cinnamon stick in cups for garnish, if desired.
Makes 2 to 3 servings.
Fried Ice Cream
1 cup vanilla ice cream
1/4 cup heavy whipping cream, divided
1/4 teaspoon vanilla extract, divided
3/4 cup crushed frosted cornflakes
1/4 teaspoon ground cinnamon
Oil for deep-fat frying
Using a 1/2-cup ice cream scoop, form two scoops of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine cornflakes and cinnamon. Dip scoops into cream mixture; roll in cornflakes. Set aside remaining cornflakes. Cover and freeze for 1 hour or until firm.
In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream. Yield: 2 servings.
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup water
Oil for deep-fat frying
In a small bowl, combine the dry ingredients; cut in shortening until crumbly. Gradually add water, tossing with a fork until mixture holds together.
On a lightly floured surface, knead dough for 1-2 minutes or until smooth. Cover and let stand for 5 minutes. Roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star cookie cutter or into 2-1/2-in. triangles.
In an electric skillet or deep fat fryer, heat oil to 375°. Fry sopaipillas for 1-2 minutes on each side or until golden brown and puffed. Drain on paper towels. Serve immediately with honey. Yield: 1 dozen.
Firehouse Machaca Taco Filling
2 quarts water
3 pounds beef chuck
1 small onion, quartered
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup green salsa
1/4 cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper
In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside.
Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.
Chipotle Shrimp Tacos
1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
salt to taste (optional)
In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Grilled Fish Tacos with Chipotle-Lime Dressing
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Tip: The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.
Classic Margarita Rocks
1 lime wedge
1 1/2 cups ice cubes
1/4 cup tequila
1/4 cup orange liqueur
1/4 cup lime juice
Additional lime wedges for garnish (optional)
Rub the rims of 2 (8-ounce) glasses with the lime wedge. Place the coarse salt in a shallow dish; dip glass rims into salt. Place half of the ice cubes into each glass.
In a pitcher, mix the tequila, orange liqueur and lime juice together. Pour equally into prepared glasses. Garnish with lime wedges, if desired.
Makes 2 servings.
1 cup long-grain white rice
2 cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup granulated sugar
2 packets Starbucks VIA
2 1/2 cups milk
1/2 teaspoon orange zest
Soak the rice in the water for a minimum of one hour (overnight works, too).
Place rice, soaking water, vanilla, cinnamon, sugar, and VIA in a blender for 2 minutes.
Strain into a pitcher, add milk and chill completely (overnight is fine).
When ready to serve, pour into serving pitcher leaving sediment behind. Stir in orange zest.
Makes 8 servings.
Do you celebrate Cinco de Mayo? Have any family traditions or great recipes? Please share them!
I'll quickly post some recipes (since I started this so late)...