Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing: 1 pint grape tomatoes1 ripe avocado2 ears of fresh sweet corn2 tbsp fresh cilantro, chopped Remove husks from corn and grill over medium heat for 10 minutes. Honey Lime Dressing: Juice of 1 lime3 tbsp vegetable oil1 tbsp honeySea salt and fresh cracked pepper, to taste1 clove garlic, mincedDash of cayenne pepper Add all the dressing ingredients in a small bowl and whisk to combine. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated.
Mexican Rice Mexican (or Spanish) rice at its base is onions, garlic and rice that is cooked in chicken stock and tomato sauce. It is great just like that but you can change it up by adding extras if you want. I like to add things like green or red peppers or beans. If what I am serving the rice with is hot and spicy I tend to leave it at that and enjoy the rice as a welcome relief from the spiciness of the main dish. If the main dish is not too spicy then I like to add more heat and spices such as chilies, chili powder, cumin, etc. to the rice to add some more kick and flavor to the overall meal. Ingredients: 1 tablespoon oil 1 onion (chopped) 1 clove garlic (chopped) 1 green pepper (chopped) 1 jalapeno pepper (chopped) 1 cup long grained rice (I used brown long grained rice) 1 1/2 cups chicken stock 2 cups diced tomatoes with liquid 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon salt Directions: 1.
Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400.
Red Chile Enchiladas with Chicken and Melted Cheese I know, I know. Rick Bayless recipes are becoming the new goat cheese recipes on my blog. But, what can I say? When every recipe I’ve tried has been so simple to make and so good, how can I not keep going back to Mexican Everyday? I don’t make enchiladas very often because even though they’re not hard to make, they are fairly time-consuming to assemble. This recipe was quick and quite tasty, but I have a lot of notes about it, which I decided to put at the end rather than here. Red Chile Enchiladas with Chicken and Melted Cheese Adapted from Mexican Everyday by Rick Bayless Preheat the oven to 350. Heat the oil in a large saucepan over medium-high. Brush or spray both sides of the tortillas with oil and then stack in twos on a baking sheet. Spread 1/2 cup sauce over the bottom of a 13×9 baking dish, and stir another 1/2 cup sauce into the chicken. Bake 10-15 minutes, until the cheese starts to brown. *Recipe notes: I used 5 guajillo chiles, and I’m glad I used an extra one.
Taquitos Mandi and I sometimes like to play with our food. It's these nights where we don't really set out with a meal in mind, but rather some ideas to play with and a few hours to kill. The theme on this night was corn tortilla dough. A big lineup of fruits and veggies. This is for roasted salsa. Garlic, cumin seeds and later, jalapenos into a paste. That paste from before. This is just store bought bbq sauce. YUM. There were some really nice cherry tomatoes in the store that day. Mandi made the bruschetta-salsa for our first experiment. Here is the masa dough. The first idea we had was like a sealed version of a quesadilla. On the grill This was really interesting. Mandi made hers in more of a half moon shape. It ballooned up once it got in the oil. Not what we were expecting, but tasty nonetheless. Back to that roasted salsa. Now they are done. For the taquitos, you need to cook the tortillas like normal on the grill first. Then roll them up with cheese and bbq chicken. Fry 'em up! So good!
Quinoa Chili This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free! It’s been a bit warm here in San Francisco but I’ve been wanting to make chili for weeks now. Chili gives me the perfect excuse to have oh-so-crumbly cornbread on the side, except I overdo it and make it a main course. Either way, I still wanted a piping hot bowl of chili. Desperately. The quinoa added such a fun texture, soaking up all the flavors and goodness of this chili. This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free! Ingredients Instructions In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Notes
BBQ Chicken Salad This healthy, flavorful salad comes together so quickly and easily, and it’s guaranteed to be a hit with your entire family! After spending 10 days in Los Angeles with Jason’s family, it’s an understatement to say that we were both very well-fed with homemade Korean food and lots and lots of donuts. But now that the holidays are over and we’re back home, it’s time to shed that holiday weight! And what better way to shed some of that excess weight than with some glorious homemade salads, right? Now this BBQ chicken salad has been on my bucket list for years. That’s where this homemade version comes in. Plus, you can use your favorite Ranch and BBQ dressings and pile on those crisp tortilla strips because, well, let’s be honest. This healthy, flavorful salad comes together so quickly and easily, and it's guaranteed to be a hit with your entire family! Ingredients Instructions Heat olive oil in a medium skillet over medium high heat. Notes
Cheesy Chipotle Chicken and Rice Right now is quite a traumatic time for my poor brothers. You see, the whole family is trying out being gluten-free right now to keep Dad and me company. This is apparently a problem from growing 16-year-old and 8-year-old boys. You see, they claim to be starving to death. "I'm as hungry as a maniac!" "You don't even know what a maniac is." "Isn't it an animal sort of like a buffalo?" Angry glare. That's when I know it's time to make these maniacs some food. I might be too lazy to make a batch of gluten free bread for you, but I can whip up some Mexican rice that you can keep in the fridge when you need to stuff your face with protein. This rice is great as a main dish or as a side if you leave out the chicken. You also have the choice of mixing the sour cream and cheese in, using it as a garnish, or leaving it out all together. P.S.
Easy-Cheesy Slow Cooker Queso Recipe Before we do anything else BIG props to my hand holding the chip in the picture above — it took a good minute it get that shot while I was directing him It was pretty intense BUT I did choose the blue casserole bowl There are two ways you can make this recipe ( mild or hot) it all depends on how much of the chipotle peppers in adobo sauce you use – I highly suggest going light on it since it has a POWERFUL punch but the adobe sauce give the dip great depth. This is one of the easiest dip dishes you will find SIMPLY throw all the ingredients into your crock pot and wait Stir and Serve I am not a huge velveeta fan; however, it melts so well it is a perfect cheese for this dip Now let’s look at the finished product This dip is enough for 6 – 8 at a party or for a snack My dad and I made this dip on high and it was done and ready in about 2 hours You can serve this dish with chips or pretzels ( whatever floats your little boat) How perfect is this dish for a party Love You Guys!
Mexican Pulled Chicken Stuffed Peppers | Life As A Plate I had peppers. I had chicken. I had a million errands to run and wasn’t going to be home most of the day. So I enlisted the help of my crockpot and this recipe came together almost by itself. I topped it with shredded cheese blend of Monterrey jack and cheddar but feel free to use your own blend or eliminate if dairy-free. We served this along with some organic refried beans and it was an amazing, filling dinner! I used a taco seasoning packet – I know GASP – because I was in a hurry and didn’t feel like measuring out my spices which I normally do. What you need: What you do: Put whole chicken breasts and all ingredients in crockpot and stir and set on low for 6-8 hours.
Chicken, Black Bean and Caramelized Onion Enchiladas Verde Enchiladas are a very simple and delicious dish that are quick to make with little clean up. I used the leftover chicken from my Southwestern Roasted Chicken and it worked really well. I love the flavor and texture of the caramelized onions and black beans combined with the chicken and tangy sauce. My husband, son and I all love these enchiladas but my daughter isn’t a fan. Oh well – can’t please them all. Chicken, Black Bean and Caramelized Onion Enchiladas Verde:Recipe and photo by For the Love of Cooking.net 8-10 corn tortillas1 onion sliced thinly1/2 tsp olive oil Sea Salt, to taste2 cups of leftover chicken, shredded1 can of black beans, drained and rinsed1 28 oz can of green enchilada sauce1 3 oz can of black olive slices (optional)Mexican blend of cheese or cheddar cheese, shredded Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. Click her for printable recipe – For the Love of Cooking.net
Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce I picked up a pork shoulder at the grocery store recently and decided to make a big batch of shredded pork. I simply seasoned it with sea salt, freshly cracked pepper, cumin, garlic powder, dried oregano, and coriander. I seared the meat on medium high heat then cooked it low and slow in the oven with some chicken broth, chopped garlic, chopped cilantro, and chopped Anaheim pepper for 6 hours, until it was tender and shredded easily. Shredded Pork and Monterey Jack Enchiladas with Homemade Enchilada Sauce: Recipe and photos by For the Love of Cooking.net 2 tsp olive oilPork shoulder, trimmed of fatSea salt and freshly cracked pepper, to tasteCumin, to tasteGarlic powder, to tasteCoriander, to tasteDried oregano, to taste2 cups of chicken brothHandful of cilantro, chopped6 cloves of garlic, chopped1 Anaheim pepper, seeded and chopped Side note: I didn’t measure the seasonings (sorry). Preheat the oven to 300 degrees. Heat the olive oil a Dutch oven over medium high heat.