Tomatillo Green Salsa

Easy and good. Great as salsa or to season chicken/beef/pork for burros or enchiladas.

28 oz. can tomatillos with juice (usually found in mexican section of grocery store)
½ bunch cilantro (1/2 C) *I just cut off the top of the bunch and use the top leafy part (not the bottom stems)
Two 4 oz. green chiles
½ C onion, chopped
½ C chicken broth
5 T. sugar
½ t. cumin
½ t. garlic salt
1 lime, juiced (I just squeeze it by hand)
dash salt & pepper...to taste

Dump everything in the blender and blend until smooth and everything is chopped finely.

Tomatillo Cilantro Cream Sauce

My sister told me about this recipe and I knew I had to try it. I LOVE it. We eat a lot of mexican food around here, so this something I will be making frequently.

1 (8 oz) package of cream cheese, softened
3 T sour cream
1 C tomatillo salsa (I homemake mine, but you can buy cans at the store)
2 spoonfuls of jalepenos (from a 4oz. can), opt.
1 t pepper
1 t seasoned salt
1 t garlic powder
1/2 t cumin
1/2 bunch of cilantro
1 T lime juice

*Blend all of the ingredients except the cream cheese and sour cream in the blender or food proccessor until cilantro is finely chopped. Pour into saucepan and add cream cheese and sour cream and heat until creamy and smooth. Serve on top of chicken, burros, chimis, enchiladas. It is great as chip dip. It can be served warm or cold.

Chicken Tortilla Soup

This is "the BOMB" according to my brother Ben. I had made a different tortilla soup and had him over for dinner. He said it was good (I thought it was really good), but my sister's tortilla soup was "the BOMB." So my curiousity got the best of me and I had to have her recipe and find out for myself. And it is excellent. Easily Adam's favorite soup.

2 C cooked chicken, cubed or shredded
1 15 oz. diced tomatoes, mostly drained
1/3-1/2 can of Hatch's green chile enchilada sauce (16 oz.) - this makes it a little spicy so you may want to add slowly little by little
4 oz. green chiles
15 oz. pinto beans (or I've used white or black), rinsed and drained
1 small onion, chopped (I sautee in butter till they're clear before I add)
2 T minced garlic
14 oz. can of chicken broth
15 oz. can of corn, drained
1 15 oz. can of cream of chicken
1 1/2 C water
2 t. chicken bouillion
1 t. cumin
1/2 t seasoned salt
1/2 t. salt
8-10 corn tortillas, cut up in small squares (I have used tortilla chips instead and they worked well)
*Sour cream, tortilla chips, cheese (to put on top of soup)

Dump all the ingredients in crockpot, except tortillas and the toppings (sour cream, chips, & cheese). Cook on low for 4 hours. Add tortillas for the last hour or so (they will mostly dissolve). OR you can cook on stove top for an hour (same thing...dump everything in) and add the tortillas once the soup is boiling. Garnish with sour cream, chips, & cheese!

LIME CHICKEN

whisk together:

juice of 4 limes

juice of 1 lemon

3 cloves of garlic minced

3 T. fresh chopped cilantro

3tsp veg oil

1/2 tsp red pepper

2 shakes of pepper

3 shakes of salt

Marinade chicken for at least 1 hr. (over night works well) cook chicken and marinade in crock pot until done.take chicken out of crock pot and put into a large skillet with a few large scoops of your favorite salsa. Shred with fork while sauteeing. cook for a few min. then squeeze fresh lime on top. Makes great tacos or burritos!!!!

Taco Seasoning

This is a replacement for those taco seasoning packets you buy at the store. Great for when you don't have any packets on hand, and in my opinion tastes better too.

2 t dry minced onion
1/2 t salt
1 t chili powder
1/2 t cornstarch
1/2 t crushed dry red pepper (I usually omit this)
1/2 t garlic powder
1/2 t oregano
1/2 t ground cumin

Combine all ingredients in a small bowl and mix well. Add all of it, plus 1/2 cup water, to 1 pound browned ground beef, simmer for 15 minutes, and serve in tacos.

Leo's Tortilla Soup

Total time: About 25 minutes

I love the flavor of this soup! It is very filling so makes a great dinner on its own. I got the recipe from my sister-in-law and it originally came from a Lion House cookbook. I also stole this picture from my sister-in-law's blog because she always makes food look so pretty. :) (If you're reading, thanks Tiff!)

1 tablespoon chicken bullion
2 cups diced canned or fresh tomatoes
1/2 cube of butter
1/2 cup canned diced green chilies
1 1/2 cups diced onions
5 cups water
2 1/2 cups dried refried beans
1 cup crushed heavy corn tortilla chips
1/2 tablespoon ground cumin
1/2 teaspoon garlic powder
1/3 cup diced green onion
1/3 cup fresh cilantro
Tortilla chips
Sour cream
Shredded cheese

In a large soup pot add chicken base, tomatoes, butter, green chilies, and onions. Cook until onions are translucent. Add water, dried beans, chips, and seasonings. Heat until thickened and beans are soft. Add green onions and cilantro about 5 minutes before serving. Garnish with crisp tortilla chips, cheese and sour cream. Yields 5-6 servings.

Janell's Notes:

• I took a boneless, skinless chicken breast, cubed it, and added it (raw) to the soup when I added the beans and water. It only takes 5-10 minutes for the chicken to cook through.
• If you don't have the dried beans (does anyone know if you can still get them at the cannery?), I am pretty sure it would work fine to use a large can of refried beans, and just add water until you get the right soupy consistency.
• I didn't have green chilies, so I used salsa instead and cut down a little on the onion and tomato to compensate.
  

Chicken Chalupas

* Flour Tortillas
* 3 Cups cooked chicken shredded
* 1 qt. sour cream
* 2 cans cream of chicken soup
* 12 Tbsp. salsa
* 2 lbs grated cheese


Mix together sour cream, soup, salsa, and about 1/3 of
cheese (this is the small mixture). Set aside 3/4 cups
of THIS mixture and then add 1/2 cup water to this. Then
add chicken and small can of green chilis (optional) to
the large mixture. Fill the tortillas (about 1/2 cup)
with the large mixture, roll and place in pan. Spread
the rest of the sauce (small mixture) over the tortillas,
then put the rest of the cheese on top. Bake @ 350 for
40 minutes!

***I usually half the recipe for my family***

Mexican potatoes and corn

An easy, meatless but filling weeknight supper (I'll post a crock pot recipe soon too!):

1 10oz. package forzen corn kernels, thawed
1 16oz. can black beans, drained
1/4 cup chopped onion or 3 scallions, chopped white part
1 1/2 lb. potatoes, scrubbed but not peeled and cut into half-inch cubes
1 green pepper, chopped (I skip this)
1/2 tsp. chili powder
1/3 c. taco sauce or salsa.
2-3 cups grated cheddar or Monterey Jack cheese or a blend.

Mix onions with corn and beans and mound in center of a large microwavable platter or casserole. Mix potatoes, green pepper, and chili powder in a bowl, then arrange around edges of corn mixture. Spoon taco sauce or salsa over all.

Cover tightly with plastic wrap, turning back on corner slightly to vent steam. Microwave on high for 12-16 minutes, rotating platter halfway through cooking time. Let stand one minute.

Carefully uncover plastic wrap. Stir gently to mix vegetables and sauce. Sprinkle dish with grated cheese. Microwave uncovered for another 30 seconds or until cheese is melted. Serve with freshly chopped tomatoes, extra salsa, sour cream and a salad.

Texas Caviar Salsa

I got this recipe from Catherine T. She brought some for me once and I had to have the recipe. I don't know why it's so good, but it is. When I want something salty, nothing beats a bowl of this with tortilla chips. Plus, it’s healthy (depending on what you’re dipping in it).

2 cans shoepeg corn (usually comes in a short, fat can—small white kernels)
2 cans black-eyed peas
1 can diced green chilies
4-6 tomatoes, diced
1 bell pepper diced (I like orange or yellow)
diced: cilantro, green onions, garlic (to taste)
¼-1/2 cup zesty italian dressing (bottled, not powder)
Salt, pepper, jalapenos and Tabasco to taste

Mix together in a big bowl and chill overnight for best flavor (we usually can’t wait that long).

Notes: My taste buds can’t handle spicy, so I omit the jalapenos, Tabasco, and a little less than half of the diced chilies. To me the chilies I do put in and the cilantro give it enough bite. Also, I often just include one can each of the corn and black-eyed peas.

Tortilla Lasagna

1 T. vegetable oil
1 lb. ground beef
1 c. chopped onion
1 1/2 c green or red bell pepper, chopped
1 4 oz can diced chilies
1 pkg taco seasoning
2 c taco sauce
10 soft taco size tortillas
2 c grated cheese

Preheat oven to 375. Grease a 9X13 baking dish. Heat oil in large skillet over medium heat and ground beef and cook until no longer pink. Add onion, bell peppers, chilies, and seasoning mix. Reduce heat to low, cook for 3-4 minutes or until veggies are tender. Spread 1/2 the taco sauce in dish. Cover with 5 tortillas. Spread half the meat mixture and 1/2 c sauce, sprinkle 1 c. cheese. Repeat this with the rest of the ingredients. Bake for 15-20 minutes or until heated through and cheese is melted.

I usually put sour cream on top and serve with corn or salad.

Easiest Chicken Burritos

I stole this recipe from Pimp my Dinner - we had it for dinner tonight and it was SO EASY and SO GOOD!

4 frozen chicken breasts (you don’t even have to thaw them beforehand)
1 15 oz. can of corn (drained)
1 15 oz. can of black beans
1 16. oz. jar of salsa
sour cream (optional)

Place all four ingredients in the crock pot for 3-5 hours (until chicken is cooked enough to shred easily). Shred chicken and stir all ingredients together. Place in soft flour tortillas and add cheese, lettuce, sour cream, salsa, and any other taco toppings you prefer.

Broiled Tex Mex w/ black beans & rice

steak strips
2 tbsp extra-virgin olive oil
2 tsp ground cumin
2tsp chili powder
1 tsp sugar
Kosher salt & freshly ground black pepper

Toss and coat steak in olive oil, sprinkle on seasoned mixture. Broil under top rack in oven, on foil covered baking sheet. Turn once. Broil until fully cooked and browned. (sometimes I just cook it in a frying pan on the stove)

Serve over rice and black beans. I thought the spices might be too spicy/hot for my kids, but they love it!

Avocado and Tomato Salad

3/4 cup quartered grape or cherry tomatoes
1 med. avocado, diced
1/4 cup finely diced red onion
2 tbsp minced fresh cilantro
1 tsp fresh lime juice
1 tsp salt

Gently mix ingredients in a bowl. Serve with Broiled Tex Mex recipe above. This is also yummy with tortilla chips! (by: Bethany S.)

Never-Fail Chicken Enchiladas

3 boneless, skinless chicken breasts
2 C sour cream
2 C cheese (I use more)
1 T salsa (I use more)
2 cans cream of chicken
Chopped green onions to taste
10-15 tortillas

Boil and cube chicken breasts, setting aside 1/2 cup broth for later. (This dinner is pretty fast if you do the boiling step earlier in the day, or used canned chicken.) In a large bowl combine soup, salsa, onions, sour cream, chicken, and half of the cheese. Set aside 1 cup for later. Spoon mixture into tortillas, roll, and set (flaps down) in a 9X13 casserole dish. Mix remaining cup of mixture with 1/2 cup broth. Pour over rolled tortillas. Cover with remaining cheese and bake at 350 until warmed through--usually about 20 minutes. (by Janell)

Chicken Burros/Chimi’s

3-4 Chicken Breasts (I use frozen)
1/3 C chicken broth (or you could use water)
1 Taco Seasoning Packet (divided)

Place chicken in crock pot with broth and sprinkle ¼-1/3 of taco seasoning on top. Cook on low for 4-5 hours…till chicken’s cooked through. Take out chicken and shred or cut up. Drain juices from crockpot. Place chicken back in pot and add:

Remaining Taco Seasoning packet
1 Herdez Salsa “Salsa Casera” – mild (small jar)
1 4 oz. can diced green chiles

Mix together. Using tortillas and cheese, place cheese in tortilla and meat on top (to make a burro). Roll up. If you just want chicken burros, heat up tortillas first. To make chimis, roll up burros and place on cookie sheet. Spread butter on top of each burro and bake at 400 for 20 minutes or until golden brown. I serve with sour cream, cheese & homemade green sauce (recipe below), but you can serve with whatever. Then with left over meat I make enchiladas…I can add that recipe next week. *These burros work great with beef (roast) or pork roast.

Green Salsa

28 oz. can tomatillos, drained but reserve 1 C juice
½ bunch cilantro (1/2 C)
2 -4 oz. green chiles
½ C onion, chopped
½-1 C chicken broth
2 T. sugar
½ t. cumin
½ t. garlic salt
dash salt & pepper

Blend tomatillos, cilantro, chiles, onion and the tomatillo juice until smooth in blender. Place in pan and add other ingredients. Bring to boil. Then turn down heat and simmer for 10 minutes.
*Serve on chimi’s, as salsa, or I use this in my enchiladas also. I also mix some (2-3 T) into refried beans along with a scoop or two of sour cream and get great compliments on the beans…just to eat as a side item or as bean burros. (by Bethany P.)

Taco Salad

.5-1 pound ground beef
1 can tomato soup
1 envelope taco seasoning
corn chips
1 can pinto beans
toppings

Cook taco meat according to instructions on packet. Add tomato soup and pinto beans, stir and heat until warmed through. Serve over taco chips with cheese, lettuce, tomatoes, avocado, sour cream or ranch dressing, and other toppings as desired. (by Janell)