Garlic Cilantro Lime Rice

Ingredients

1 tablespoon butter (or olive oil)
3 cloves garlic, minced
1 large onion, chopped
2 cups jasmine rice
1 teaspoon kosher salt

½ teaspoon Cumin

¼ teaspoon Chili Powder
3 Cups low-sodium chicken (or veggie) broth
Juice of 2 limes
Chopped fresh cilantro

Directions

Heat the butter in a large sauce pan skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and cumin, chili powder and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 3 cups of the broth, lime juice and chopped cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the rice is done.

Super quick salsa

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Quick and Easy Blender Salsa

By Kelley on January 23, 2012

Let me introduce you to the easiest salsa you’ve ever met. It literally comes together in under 5 minutes. Not only is it easy peasy to prepare but it’s down right delicious. Unlike pico de gallo, it’s more like a salsa you’d get in a Mexican restaurant served with chips before you get dinner.

This is perfect for the winter months when tomatoes aren’t in season but you’re craving a fresh simple appetizer. It’s a go to recipe of mine when we have a houseful of guests. I can throw it together in no time and I almost always have the ingredients on hand. I mean who doesn’t love chips and salsa? If you raised your hand we might have to stop being friends. For reals. Bacon haters and the non fan of chips and salsa are deal breakers in my life. And you think I’m joking.

In a food processor or blender, I combine a can of diced tomatoes, a can of Rotel which is seasoned diced tomatoes with green chilies, 1/2 of a small onion, 1/2 of a jalapeno, lime juice, garlic, cilantro, honey and a few spices. Pulse for 30 seconds and that’s it. I’ve been known to throw in half a cucumber and a carrot before too. This is the kind of salsa that you can’t really screw up. You can follow the recipe below as a guideline and do as you like to make it your own.

It’s the perfect apres nosh after a long day of skiing or snowboarding and the perfect beverage to wash this down is an icy cold beer. Absolute heaven if you ask me.

With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.

Print

Quick and Easy Blender Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go to recipe for chips and salsa

Ingredients

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Instructions

1. Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Easy Chicken Enchiladas

Ingredients:

2 lb frozen boneless skinless chicken breast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Colby & Monterey Jack cheese plus extra for sprinkling on top
1 batch of homemade Red Enchilada Sauce (separate recipe)
15 corn tortillas

1/4 cup Avocado Oil

• Bring big pan of water to a boil and boil frozen chicken in water for 18-20 minutes.
  
  
• While the chicken is boiling and cooking through heat up a fry pan with oil and flash fry each one of the tortillas on both sides quickly.  Placed the cooked tortillas on a dinner plate (no paper towel is needed).  Just stack the tortillas around the plate like flower pedals, they will not stick together when you go to grab them later
  
  
  
• Once the chicken breasts are cooked through place chicken in kitchenaid with paddle attachment and shred.
• In the kitchen aid place onion powder, garlic powder, salt, black pepper, shredded Colby & Monterey Jack cheese and ½ cup of the homemade enchilada sauce.  Mix around with the paddle attachment for 30 seconds to evenly coat everything.
• In 9x13 baking pan, pour just enough homemade enchilada sauce in the bottom to coat the bottom of the pan.
• Fill each tortilla with a spoonful of meat mixture.
• Roll tortilla and place seam side down in pan.
• Continue with remaining tortillas.
• Pour remaining enchilada sauce over tortillas and top with cheese.
• At this time, cover pan with tin foil. You may refrigerated for several hours or overnight. Or you can freeze them!
• Bake in 375 degree oven for 25 minutes (30 minutes if refrigerated) (45 minutes if frozen).
• Enjoy!

Red Enchilada Sauce

Ingredients:

3 tablespoons butter
1 tablespoon flour
1 15 oz can of tomato sauce

1 cup chicken stock
1 teaspoons chili powder

1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon onion power
1 teaspoon garlic powder
1/2 teaspoon salt


Directions:

• In a medium saucepan heat butter, add flour, smoothing and stirring with a whisk. Cook for 1 minute. Add can of tomato sauce. Add all the seasonings (chili powder, oregano, cumin, onion powder, garlic powder, salt) and whisk them around. Add chicken stock, Stir to combine. Bring to a boil, reduce heat to low and cook for 5 minutes. The sauce will thicken and smooth out. Serve atop your favorite enchiladas.

This sauce freezes really well! So use what you need and freeze the rest. Let it thaw on the counter for 2 hours before you use it or warm it up in a pan.

MEXICAN FLAN

1- cup and ½- cup sugar, divided
6- large eggs
1- 14oz can sweetened condensed milk
2- 13 oz cans evaporated milk
1- teaspoon vanilla

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in. (Note: you can use a cupcake pan instead of ramekins, but that pan needs to fit into the large baking pan.)

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. (Note: do not add any liquids. If the sugar isn’t melting, turn up the heat little by little until it does)

Quickly pour approximately 2-3 tablespoons of caramel in each ramekin (1/2 to 1 tablespoon if using cupcake pan), tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden. (Note: heating up the ramekins really helps)

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend very smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

From about.com

Mango Chipotle Salsa

1 medium onion (bbq/broiled)
3 roma tomatoes (bbq/broiled | remove skin)
2 cloves garlic
cilantro (as much as you desire)
1 mango (remove skin and chop into strips)
2 chipotle peppers
1 jalapeno (removed seeds)
Salt & Pepper to taste

Dang skippy this salsa ROCKS! Josh loves taking the tomatoes and onion and barbecuing them first. You can get the same affect by broiling if you want.

Remove the ends of the onion and take off the outer skin. Roast it on all sides.

Roast the tomatoes on all sides and remove the skin. You can throw in some of the burnt skin into the food processor if you want a little smoked, rustic taste.

We use a food processor attachment on our kitchen aid, but a regular food processor will work. A blender does not work well with the mango, but you can make this salsa without the mango and it still tastes wonderful.

Here's a picture of the chipotle peppers we buy.

Crockpot Sweet Salsa Shredded Pork

Ingredients

salt and pepper to taste
4 pounds boneless pork loin roast (you can substitute 4lbs of chicken and it's still fabulous)
2 Tbs butter
1 cup salsa
1/2 brown sugar



CROCKPOT

Season the pork with salt and pepper.  Place the butter in a pan over medium heat and then pan sear the pork.  Put the pork in the crock pot and pour 1 cup of salsa and 1/2 of brown sugar on top.

Cook on low for 6-8 hours.  Shred with a fork and let it sit for 30 minutes and serve.

Texas Style Turkey Tacos

1 pound of turkey meat

1 to 2 tablespoons chili powder

1 teaspoon of garlic salt

1. Put the meat in a saucepan and add water to make the meat a little mushy. Stir in chili powder and garlic salt and place pan over medium heat. When mixture comes to a boil, decrease the heat and simmer until the meat is completely cooked. Add water if necessary; the meat should still be a little mushy when you serve it. Add salt to taste.

Serve this in corn or flour tortillas with some pinto beans, homemade salsa or guacamole!

Jen's Yummy Salsa

• 1 medium tomato
• 2 avocados
• 1 jalapeño 
• 1 cup of sweet corn 
• 1 bunch of green onions
• 1 can of black beans
• 2 tsp minced garlic
• *fresh lemon juice from one lemon
• Tapatio Sauce to taste 
• Season with salt and pepper to taste

Place drained black beans and corn into a large bowl.
Dice up the tomato and green onions and add them in the bowl.
Add in the minced garlic.
Season with the salt, pepper, and tapatio sauce to taste.
Mix everything around and then taste it to check seasoning.

Add chopped avocado.  Season it with salt, pepper, and the lemon juice. Mix it around one more time (I put the avocado in last so the little diced pieces don’t get all mushy in the initial mixing process).

Mexican Rice

• 3 tablespoons butter
• 1 cup uncooked long-grain rice
• 2 teaspoon garlic salt
• 1 teaspoon ground cumin

• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth
• Add all ingredients to list

Directions

• Prep
  5 m
• Cook
  25 m
• Ready In
  30 m

1. Heat butter in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
3. 
   

Super Easy Enchilada Casserole

• 9x13 pan
• 1o ounces Homemade enchilada sauce (recipe here)
• Prepared Chicken filling (recipe here)
• 2 cups of mozzarella cheese
• 1 Tbs of canola or olive oil
• Bag of corn tortillas
• Tin Foil

Put a very thin layer of enchilada sauce on the bottom of the 9x13 pan. Just enough to coat it.

Lay down corn tortillas, you can overlap them. I usually have 6.

Cover the tortillas with a thin layer of enchilada sauce.

Next layer with chicken mixture

Next layer with mozzarella cheese

Lay down another layer or tortillas

Put enchilada sauce on top

Put another layer of cheese (At this step you can repeat steps 5-7, but I usually don't I just build another 9x13 if I need to feed a lot of people)

Cover with tin foil and bake for 30 mins at 375 degrees.

Baked Chicken Taquitos

Serves 4

This baked version of taquitos is healthier and less mess in the kitchen than the traditional fried ones. The flavorful chicken filling makes great tacos as well. Serve with salsa, sour cream and guacamole. Leftover chicken or a rotisserie chicken is perfect for the filling.
Ingredients

1 tablespoon olive oil, more for brushing tortillas
1 cup chopped onion
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro
2 cups shredded cooked chicken meat
2 cups low-sodium, gluten-free chicken broth
12 (6-inch) corn tortillas
1 cup crumbled queso fresco or shredded Monterey jack or cheddar
Method

Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.
Nutrition

Per serving (About 3 taquitos/376g-wt.): 450 calories (150 from fat), 17g total fat, 5g saturated fat, 33g protein, 44g total carbohydrate (6g dietary fiber, 3g sugar), 85mg cholesterol, 540mg sodium