Warm Multi-Layer Enchilada Dip

 

This recipe is from The Secret Sauce. I inadvertantly happen on these Organic Corn Dippers at Trader Joe's. With this recipe I created a similar dish we always order at our favorite Mexican restaurant in Boulder, Santos. I would rather eat this than any dessert...

Ingredients:

For the dip:

• 1 pound lean ground beef
• 1 1/2 tablespoon taco seasoning (I use homemade: Taco Seasoning (2/21/2004) Label: Mexican
• 1 cup refried beasn
• 8 ounces salsa (I used: Roasted Tomato Salsa (10/25/2023) Label: sauce

For the Adobo Queso:

• 16 ounce cottage cheese
• 2 adobo peppers
• 1 tablespoon adobo sauce
• 2 garlic cloves
• 1/2 tablespoon onion powder 
• 1/2 tablespoon paprika
• 1 cup Cheddar cheese, shredded

For the Creamy Lime Sauce

• 3 tablespoons mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• juice of 2 limes
• handful of cilantro
• small jalapeno
• 1 garlic clove
• salt, to taste

Directions:

Preheat oven to 400-degrees.

Cook the ground beef with the taco seasoning in a skillet over medium-high heat, breaking it up well, until browned and finely crumbled. Drain excess fat if needed.

Spread the refried beans evenly into the bottom of an oven-safe dish. Top with the cooked beef, then pour salsa evenly over the top.

In a food processor or blender, blend cottage cheese, adobo peppers, adobo sauce, garlic, onion powder and paprika until completely smooth. Spread over the beef layer.

Sprinkle shredded cheese over the top and bake uncovered for 15 minutes, until hot and bubbly.

While the dip bakes, blend the mayonnaise, yogurt, lime juice, cilantro, jalapeno, garlic and salt until smooth.

Drizzle the sauce over the baked dip and finish with your favorite topping, avocado, diced tomatoes, olives.

I served in a deep bowl. First a generous helping of the corn dippers and topped with the dip. Yum!

Serves 6

Green Chili Bowl

 

We purchase a bushel of roasted green chilies every year. This recipe was inspired because there is always a freezer full. Serve with Company Cornbread ( 1/14/2019 Label: quick bread) and you will not be disappointed!

Ingredients:

• 1 large boneless, skinless chicken breast, cooked in microwave and shredded (medium shallow Anyday dish, 4 power, 8-9 minutes, pierce breast a couple of times)
• 2 cups Cuisinart Green Chili Sauce (8/16/2018 label: sauces) plus 1 tablespoon heavy cream
• Lundberg Wild Rice Blend, cooked (1 cup raw wild rice, rinsed, saute in 1 tablespoon butter, add 1/3/4 cup water, bring to a boil, place lid on and place in 350-degree oven for 47 minutes.)
• 8 ounces fresh mushrooms, saute in butter
• 2 cups frozen spinach, cooked 2 minutes in microwave
• 1 tablespoon fresh lime juice
• salt to taste
• chopped tomato
• shredded cheese
• cilantro
• Greek yogurt

Directions:

Add shredded chicken to the green chili sauce and heat till hot. Add some of the hot liquid to the heavy cream and then add back into the green chili sauce. Add the lime juice. Keep warm.

Heat 1/2 of the cooked mushrooms and spinach in the microwave till hot and save othe half for another meal.

Heat 1 cup of the cook wild rice in the microwave till hot. 

To assemble: divide green chili and chicken into 2 large bowls, place 1/2 cup each wild rice, the mushrooms and spinach along the side of the bowl, garnish with tomato, shredded cheese, cilantro and Greek yogurt.

Printed

Warm Jalapeno White Cheddar Dip

 

This recipe was in my archived files & so glad I unearthed! It is totally cooked in the microwave and I used my new obsession, Anyday Microwave small dish and their 2 tablespoon freezer tray. Once made and cooled; I placed in the freezer tray. Once frozen I popped out and packaged 3 per package. So far I have used the dip as a cream sauce over pasta. Just heat gently in microwave, add to the cooked pasta and thin with reserved pasta water. Delicious! You know me, love, love freezer to table. I omitted 3 tablespoons chopped red sweet pepper, as they do not like me... and the 1/2 teaspoon crushed red pepper because the jalapenos I grew and froze are super spicy.

Ingredients:

• 8-ounce block white cheddar cheese - good quality- 2 cups shredded
• 2 teaspoons cornstarch
• 6 tablespoons half and half, whole milk, or condensed milk (I used condensed as had leftover in freezer)
• 2 tablespoons mayonnaise
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 jalapeno, chopped

Directions:

Toss the cornstarch with the shredded cheese in a small Anyday dish. 

Add the 6 tablespoons liquid of choice, mayonnaise, cumin and onion powder.

Microwave on high for about 1 minute, until cheese is mostly melted. Stir and return to microwave for about another minute until smooth.

Add the jalapenos and more liquid if mixture is too thick. 

May serve with chips or use as a sauce.

Printed

Mexican Stuffed Shells or Manicotti

 

Taco Tuesday becomes Manicotti Monday! Thank you chefsavvy.com Jovial gluten-free pasta does not make a shell, so I made manicotti. This recipe easily can be tailored. For the protein sub out ground chicken or ground turkey for ground beef. I used spicy Italian sausage, half pork and half chicken sausage. For the enchilada sauce I used my homemade green chili sauce and jarred roasted salsa. Shredded cheese use whatever you have on hand, cheddar, etc. I used pepper jack. I find it easier to stuff the manicotti with the filling that has been made and placed in the refrigerator overnite, plus I feel the flavors meld, allowing it to sit. I did double the recipe, as I wanted to use the entire 8-ounces of cream cheese. Made for 2 packages of manicotti. 3-4 manicotti per serving.

Ingredients for Meat Filling:

• 1 tablespoon EVOO
• 1 pound spicy Italian sausage
• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 2 teaspoons cumin
• 4 ounces cream cheese, softened
• salt and pepper to taste

Directions for Meat Filling;

Heat EVOO in a large skillet over medium heat.

Add the Italian sausage and onion and cook until sausage is no longer pink.

Add the seasonings, garlic powder, onion powder, chili powder, oregano, paprika, cumin and salt and pepper. Toss to coat the meat.

Stir in the softened cream cheese and stir until melted.

Adjust salt and pepper.

At this point I cooled, refrigerated overnite.

Ingredients for Sauce:

• 1 cup homemade green chili 
• 1 cup salsa

Directions for Sauce:

Combine sauce ingredients.

Ingredients for Toppings:

• 1-1 1/2 cups shredded pepper jack cheese
• chopped fresh cilantro
• sour cream

Directions for Assembly:

Cook manicotti according to package directions.

Preheat oven to 375-degrees.

Lightly grease a 13x9-inch pan with canola oil and place 1/2 sauce mixture in the bottom.

Stuff the manicotti and place in the prepared baking pan.

Top with the remaining sauce and sprinkle with shredded cheese.

I did cover with foil, due to gluten-free pasta, and baked for 15-20 minutes and removed foil another 5 minutes.

Serve with fresh cilantro and sour cream.

Mexican Chorizo and Chicken Chili

 

Recipe from Rachel Ray and I renamed it; as she used cubed, cooked turkey instead of chicken. This made a goodly amount and I froze in proportions. Hopefully the electricity does not get turned off again and Jesse had to empty my freezer and transport to his. What a shit show, but what a nice son to do that for his mom! How can you go wrong with anything topped with tortilla chips. She did not add cheese. Think I will! Oh, called for 1 red or green sweet pepper and I omitted.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Mexican chorizo, cut from casings
• 4 cloves garlic, chopped
• 1 onion, chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 15-ounce dice tomato
• 1 pound cooked, dice chicken breast or thighs
• 2 cups chicken stock
• 2 tablespoons pureed chipotles in adobo sauce
• 2 tablespoons cornmeat
• 1 tablespoon honey
• tortilla chips, yum
• shredded cheese, if desired
• Lime wedges, however, the limes were flipp'in expensive, so did not use

Directions:

Heat oil in a large skillet or Dutch oven over medium-high heat. 

Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and sweet peppers (if using) and cook until softened. 

Stir in the coriander, cumin, tomatoes, followed by the diced chicken or turkey, stock, chipotles, cornmeal and honey.

Simmer until thickened, about 30 minutes or so. 

Serve in bowls topped with chips and cheese if desired. Garnish with lime wedges.

Buffalo Chicken Meatballs

This recipe comes from The Pioneer Woman. Easy and delicious. Done. Now I love spicy, so if not your jam; move on... I was thinking of filling taco shells or serve with tortilla chips.

Ingredients for Meatballs:

• 1 pound ground chicken
• 1/3 cup seasoned panko breadcrumbs
• 2 tablespoons finely diced celery, I did about double
• 1 tablespoon Frank's Red Hot sauce
• 1 large egg
• 1 scallion, finely minced, used white and green parts
• 1 clove garlic, probably did more
• salt and pepper
• crumbled gorgonzola
• celery stalks

Ingredients for Sauce

• 4 tablespoons unsalted butter
• 3/4 cup Frank's Red Hot sauce

Directions for Meatballs:

Preheat oven to 400-degrees.

Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and salt and pepper to taste.

Gently mix until combined. Do not overmix.

Roll mixture into balls. I got about 24 meatballs.

Place on a parchment lined cookie sheet and bake till cooked through, about 15 minutes.

Directions for the Sauce:

In a saute pan over medium-low heat, melt the butter with the hot sauce, stirring until combined. 

Once meatballs are cooked, add the sauce and toss to coat well. 

Serve with toothpicks.

Easy Tex-Mex Chicken and Rice

 

Courtesy of Ree Drummond Food Network. Yet another rotisserie chicken recipe.

Ingredients:

• 1 tablespoon EVO
• 2 garlic cloves, chopped
• 1/2 onion, diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt and pepper
• 1/4 teaspoon ground turmeric
• 1 15-ounce can tomato sauce
• 1 10-ounce can tomatoes and green chili
• 3 cups shredded rotisserie chicken
• 1 cup long grain rice, cooked to package directions
• 1 1/2 cup grated pepper jack cheese
• fresh cilantro, chopped, for serving

Directions:

In a deep dish skillet, heat the olive oil over medium-high heat. Add the garlic, onion, chili powder, cumin, red pepper flakes, salt, pepper and turmeric. Cook, stirring often, until onion is softened and spices are toasted. About 3 minutes.

Pour in the tomato sauce, diced tomatoes and green chilies and the chicken. Stir and cook 5 minutes. Add the cooked rice and sprinkle cheese on top. Turn to low.  Cover lid and allow cheese to melt completely.

Garnish with cilantro. I served with tortilla chips.

Chicken Tinga Tacos

 

I have a similar recipe of Chicken Tinga, but uses raw chicken and the crock pot. This recipe comes courtesy of Valerie Bertinelli of Food Network. This recipe utilizes one rotisserie chicken and a recipe for pickled onions. Makes 6 very generous servings. 

Ingredients for Tacos:

• 1 tablespoon canola oil
• 1 yellow onion, chopped
• 2 chipotles in adobo, finely mince
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon oregano ( I add cause accidently bought powdered and wanted to use up!)
• 1 teaspoon salt
• 10-ounce can diced tomatoes and green chili (Muir Glen brand @ WF)
• 1 cup chicken stock
• 1 rotisserie chicken, shredded
• corn tortillas, for serving

Directions for Tacos:

Heat the oil in a large saute pan over medium-high heat. Add the onion and saute until begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, oregano and salt. Saute until fragrant, about 1 minute.

Stir in the tomatoes and stock and cook until the sauce begins to simmer, about 2 minutes. 

Turn off the heat and carefully ladle the sauce in a blender. Puree until smooth. Be careful when blending hot liquid and cover lid with a towel and secure with your hand. 

Return the sauce back into the pan over medium heat and add the chicken, stirring to incorporate. Cook about 5 minutes.

Ingredients for Toppings:

• Shredded cheese of choice, Cotija cheese, Jack or Cheddar
• fresh cilantro, chopped
• pickled onions
• salsa or green chili sauce

Ingredients for Pickled Onions:

• 1/2 cup white vinegar or apple cider vinegar
• 1/2 cup waater
• 2 tablespoons sugar or 1 1/2 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 small red onion, thinly sliced
• 1 small carrot, thinly sliced, I add this cause I like carrots

Directions for Pickled Onions

Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. 

Place the onion and carrot in a glass container and pour the vinegar mixture over the vegetables. Let cool completely. Refrigerate up to 1 week.

Skillet Chicken Enchiladas

 

A winner dinner from Rick Martinez of Food Network. This is broiled in a skillet, so need a skillet that will take direct hot heat. I used thawed frozen spinach instead of frozen chopped collard green, used green chile sauce instead of tomatillo sauce, added chopped cilantro and used Greek yogurt and cilantro for toppings; along with reserved scallions.

Ingredients:

• 2 tablespoon vegetable oil
• 1 1/2 cup frozen spinach, thawed and squeezed of water
• 1 teaspoon cumin
• 1 1/2 cups (6 ounces) shredded rotisserie chicken
• 1 bunch scallions, chopped (reserve some for topping)
• 1/3 cup cilantro, chopped, plus 2 tablespoons for garnish
• 2 cups Monterey Jack cheese, halved
• 2 cups green chile sauce
• 1/2 cup heavy cream
• 8 corn tortillas
• Greek yogurt

Directions:

Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat.

Add spinch and cumin and cook about one minute.

Remove to a large bowl. Add the chicken, 3/4th of the scallions, chopped cilantro and 1 cup of the cheese. Season with salt and pepper.

Wipe out skillet and add the remaining one tablespoon of vegetable oil over medium heat.

Stir in the green chile and heavy cream and reduce heat to simmer. Reserve 1/2 cup sauce.

Dip the tortillas briefly in the sauce and lay on a baking sheet.

Divide the chicken mixture among the tortillas and roll up.

Arrange the enchiladas seam-side down in the skillet.

Spoon reserved sauce on top.

Preheat broiler to 500-degrees. 

Broil enchiladas until they are just crisp and lightly browning, about 2 minutes.

Sprinkle remaining cheese on top and broil about 1 minute.

Top with Greek yogurt, remaining scallions and chopped cilantro.

Printed

Buffalo Chicken Dip

 This is from Food Network courtesy of Clare Robinson. She suggested a blue cheese topping; which I substituted for cheddar. I had some scallions already sliced and some fresh cilantro, so added those in as well, just not in the original recipe. Also used about 1/3rd of the rotisserie chicken, give or take 3 cups worth. Recipe called for the whole chicken... Will make a spectacular dip (serve with crackers, bread, or carrot sticks) and or as a taco filling.

Ingredients:

• 8 ounces cream cheese, can use reduced fat
• 1/2 cup celery, finely chopped
• 1/3 cup chopped scallions
• 1/3 cup chopped cilantro
• 1/2 cup Frank's hot sauce
• 1/3 rotisserie chicken, about 3 cups
• 1 cup shredded cheddar

Directions:

Preheat oven to 425-degrees.

In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes.

Add the celery, hot sauce, chicken, scallions and cilantro and mix well.

Lightly grease 9-inch pan (if using as a dip, bake in same dish you will serve with) and transfer the mixture.

Top with cheddar.

Bake about 20-25 minutes.

Printed

Spicy Shredded Chipotle Chicken

 

Nachos are my most favorite food! Guess not the most healthy, but it is one pleasure; not giving up... This recipe is perfect for nachos, tacos and salads. "Spicy, saucy and delish" pinchofyum.com check it out!

Ingredients:

• 3 individual chipotle peppers in adobo sauce + teaspoon to the sauce
• 4 clove garlic, minced
• 1 tablespoon oil
• 1 1/2 cups chicken stock
• 1 cup orange juice
• 1/2 cup fresh cilantro, chopped
• 1 pound boneless, skinless chicken breasts (cut in half lengthwise)
• 2 teaspoons yellow mustard

Direction:

Mince the chipotle peppers and garlic cloves. Heat the oil in a large saucepan over medium heat. Add the garlic and chipotle; saute for 1-2 minutes, stirrring constantly.

Add the orange juice, chicken broth and cilantro and to the heat to high to bring to a boil.

Add the split chicken breasts; cover and reduce to medium-low. Simmer for 15 minutes or until chicken breasts are cooked through.

Remove the chicken and cool for a few minutes before cutting into bite size pieces.

Keep the sauce on low heat and whisk in the mustard and cook until sauce is reduced by half. I added some salt and pepper adjusting to taste.

Add the chicken and top with fresh cilantro.

Hatch Chile Cornbread Casserole

 

I served this with a Chicken Caesar salad. My only complaint is the pieces held together when cut; but when you cut with your fork, it crumbled in traditional gluten-free style. Next time around; will cut-up the green chiles instead of placing whole in the casserole. Perhaps a tad more shredded cheese; well, because I am obsessed with cheese!

Ingredients:

• 12 roasted & peeled Hatch green chiles
• 1 tablespoon olive oil
• 2 cups thinly sliced red onion
• 1 teaspoon garlic, minced
• 2 cups fresh corn kernels (about 2 ears of corn)
• 3/4 teaspoon smoked paprika
• 2 cups cornmeal
• 3/4 teaspoon baking soda
• 1 1/2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 3/4 cup buttermilk
• 2 large eggs
• 3 tablespoons butter, melted
• 2 cups grated cheddar cheese

Directions for Vegetables:

Preheat oven to 375-degrees.

Add the olive oil to a large saute pan and heat over medium heat.

Add onions and cook until they softened and begin to brown.

Add the garlic, corn and paprika and cook an additional 2 minutes.

Set aside.

Directions for Batter:

In a mixing bowl, combine the cornmeal, baking soda, sugar and salt.

Make a well in the center and add the buttermilk and eggs. Mix until batter is smooth.

Fold in the butter and onion-corn mixture.

Layer the Components:

Place 1/2 of the chopped peppers in a lightly greased 9x13-inch baking pan.

Pour 2 cups batter evenly over the peppers and add half the cheese.

Gently layer the rest of the chopped peppers on top of the cheese.

Bake about 25 minutes. Allow to cool 20 minutes.

To reheat I place under the bagel dial of my toaster oven to brown up the top and heat up. Worked great!

Pour remaining batter over the peppers and sprinkle with the remaining cheese.

Mexican Chicken Casserole

 

natashakitchen.com lots of fun recipes! This is super easy and versatile. You could cut up chicken and make tacos or serve as is with rice and beans. Of course I am freezing some to experiment how the dish will hold up. I did make from start to finish to freeze. Will chill and divide in portions. Great way to use up my 2021 roasted green chilis in my freezer.

Ingredients:

• 2 pounds chicken breasts (4 small or 3 medium)
• 2 tablespoon canola oil
• 1 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1 cup sour cream (full fat) (I tried Greek yogurt first time around)
• 14 ounces green chilis, chopped
• 8 ounces shredded cheese of choice (I used Cheddar)
• To garnish: chopped cilantro, chopped avocado and chopped fresh tomato

Directions:

Butter a 9x13-inch baking pan.

Preheat oven to 400-degrees

Cut chicken breasts in half lengthwise and season both sides with salt and pepper.

Place a large skillet over medium heat and add 2 tablespoons oil.

Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked until internal temperature is about 165 degrees. I cooked in 2 batches to not crowd the pan.

Arrange chicken in buttered pan so they are flat and not overlapping.

In a bowl, mix 2/3 of the shredded cheese, 1 cup sour cream, and 14 ounces of chopped green chilies.

Pour mixture over chicken evenly and sprinkle remainder of cheese on top.

Bake uncovered for 15 minutes; until cheese is melted and sauce is bubbling on edges.

Garnish with avocado, cilantro and tomato.

Spinach Mushroom Cashew Enchiladas

 This recipe is from Alejandra Ramos from FoodNetwork. It truly looks like a ground beef enchilada, but so hardy and savory; you are gonna love it. The filling could be used in tacos or for breakfast with eggs. It is a keeper. I froze some filling. Get back how that pans out...My pan only held 7 enchiladas, so thinking total recipe will make 12 enchiladas. 

Ingredients:

• 1/2 pound button mushrooms or 8 ounce box (wiped clean and remove stems)
• 1 cup roasted cashews 
• 1 large onion
• 3 cloves garlic
• 3 tablespoons extra-virgin olive oil
• Salt to taste
• 1 tablespoon chili powder
• 2 teaspoons hot smoked paprika
• 1 tablespoon oregano
• 1/4 cup tomato paste
• one 10-ounce box frozen chopped spinach, thawed and squeezed
• 1 1/2 cup sour cream (I used chevre thinned with milk)
• 8-ounce block mozzarella, shredded
• 16-ounce green chili or salsa (I used homemade green chili), may need more if making 12
• 7 or12 corn tortillas depending on 9-inch pan or 9x12-inch pan
• 1/4 cup chopped cilantro, for garnish

Directions:

Preheat oven to 350-degrees.

Grease a 9-inch square pan (for 7) or 9x13-inch pan(for 12) with vegetable oil.

Combine the mushrooms and cashews in a food processor and pulse until coarsely chopped.

Heat olive oil in a large deep skillet over medium heat.

Add the mushrooms and cashews and season with 1/2 teaspoon salt.

Cook stirring occasionally, until the mushrooms cook down and reduce, about 5 minutes.

Combine the onion and garlic in food processor and pulse until coarsely chopped. Add to mushroom mixture.

Add the spices and tomato paste and stir until combines.

Continue to cook 5-10 minutes.

Add spinach and cook 3 minutes.

Remove from heat and add 1 cup sour cream and 1 cup shredded mozarrella.

Place enough green chili to coat bottom of baking dish. 

Place generous spoonful down center of tortilla and roll up.

Place seam side down into baking pan. Repeat with remaining filling and tortillas.

Pour green chili over top and sprinkle with remaining mozarrella.

Bake 25-30 minutes uncovered.

Garnish with cilantro and extra green chili.

YUM!!!

Printed

Taco Casserole Bake

 

Easy casserole that I found on Pinterest, thank you Lisa; however, I tailored it a bit... Rob and I both loved it! 

Ingredients:

• 2 medium zucchini, spiralized
• 14-ounce canned diced tomato
• 1-pound ground turkey
• 2 hot Italian sausage, casings removed
• 1 recipe Taco Seasoning (Blog; 2/21/2014 label: mexican)
• 2 cups cheddar cheese
• Cusinart Green Chili (Blog: 8/16/2008 label: sauce) always have in freezer, used as garnish
• Tortilla chips
• Onion, quarter slice, place in boiling water for 5 minutes then cube (this is for 2 servings)

Directions:

Roast the spiralized zucchini at 400-degree-roast for about 10 minutes.

Set aside to cool, salt and pepper to taste and evenly place in the bottom of a lightly greased 13x9-inch pan.

Brown the turkey and Italian sausage in a little oil.

Add the Taco Seasoning and can of tomatoes. Cook till well incorporated. Set aside to cool; unless planning on baking immediately.

Place cooked taco meat evenly on top of zucchini and then sprinkle the cheddar cheese evenly.

Bake at 350-degrees for 25 minutes.

I served in a soup bowl with a little Green Chili and onions on top and heated up tortilla chips and placed on the side. I forgot to add chopped cilantro, but will do next time!

Mexican Chicken Stew

This recipe was provided courtesy of Dave Lieberman foodnetwork.com  One could buy roasted chicken, but I decided to use one of my blog recipes for cooking chicken. I used 3 chicken breasts sprinkled with Bam ( Blog: 2/28/13 Label: spices) and followed directions for Seared Chicken Breasts. 

 Ingredients:

• 4 tablespoons olive oil
• 1 medium onion, roughly chopped
• 4 large cloves garlic, roughly chopped
• 2 jalapenos, seeded and diced
• 1 tablespoon dried oregano
• 1 teaspoon dried cumin
• 1 (28 ounce) can chopped tomatoes
• 3 cups shredded cooked chicken  Seared Chicken Breasts (Blog: 2/25/15 Label: chicken)
• Few dashes Worcestershire
• Franks Hot Sauce, to taste
• 3 cups chicken stock
• 1 lime
• fresh cilantro
• salt and pepper to taste

Directions:

Sprinkle chicken breasts with Bam and follow directions for Seared Chicken Breasts. Once a little cooled; shred the chicken.

I used the same skillet to cook the chopped onion, garlic and jalepenos. Once the chicken is removed; add the olive oil over medium heat. Add the onion, garlic and jalepenos. Sweat until soft.

Tranfer the onion mixture to a large sauce pan. Add the spices and cook one minute. Add tomatoes, chicken, Worcestershire and chicken stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into pot and add the juiced halves as well.

Add Frank's if desired, cilantro and adjust salt and pepper.

Serve over cooked Basmati Rice; add some Ghee and sprinkle with Lemon Pepper (Whole Foods packet is good). I also added some cubed Feta Cheese and crushed Tortilla Chips. 

This is tasty!

Beef-Chorizo Nacho Topping

 

This was very good and can be used for tacos, burritos, nachos; you get the idea. The ground beef I have is in 1 1/2 pound packages and the chorizo added another pound; so I adjusted the original recipe accordingly. Allow the finished product to sit in the frig for a day; I think flavors will pop more. Picture and recipe from FoodNetwork.

Ingredients:

• 2 tablespoons EVO
• 1 pound ground beef
• 8 ounces bulk chorizo
• Kosher salt and fresh ground pepper
• 1 small onion
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1-8 ounce can tomato sauce

Directions:

Combine the olive oil, ground beef and chorizo in a skillet over medium high heat. Cook, stirring until browned, 5-6 minutes. Season with salt and pepper. I find a potato masher works well to combine the meats.

Add the onion and garlic, stirring until softened.

Clear a space in the pan and add to tomato paste, chili powder, cumn, coriander and paprika; cook, stirring until incorporated.

Add the tomato sauce and 1 cup water. Simmer until thickened, about 6-7 minutes.

Spicy Ground Beef Tacos

 

We have some friends that raise Oreo cattle. Terry and Larry were kind enough to pop by, all with masks, to drop off some beef for us to try. I normally add hot sausage to my taco concoctions, but wanted to not mask ( no pun intended) the flavor. This would be great over pasta as well! 

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce ( I did not have any so used 1 tablespoon tamari and 1 tablespoon ketchup)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon granulated garlic
• 1 1/2 pound ground round beef
• salt and pepper
• 1 15-ounce can diced fire roasted tomatoes
• 1-2 teaspoon Tabasco
• tortilla shells, soft or hard

Directions:

Heat oil in a large skillet over medium-high heat. Add the onion and cook till tender; about 4 minutes.

Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and granulated garlic. Cook stirring until onion is coated; about 1 minute.

Add the beef and 1 teaspoon salt and pepper (to taste). Break up the beef with a potato masher and cook until no longer pink.

Add the tomatoes (breaking up with potato masher) and the Tabasco. Cook 5-7 minutes. Adjust salt and pepper.

Serve with sauce of choice (we like green chili), shredded cheddar cheese, fresh red onion, lettuce. Try a dollup of Blue Moose hatch green chili cheddar dip!

Chicken Tinga Tacos

Spicy, saucy, simple is the description by pinch of yum. This can be either a freezer meal or cooked directly into the crock pot and then frozen (which I prefer). With the addition of avocado, cheese, lettuce and roasted onions (on the grill),  all wrapped up into a fresh corn tortilla; this is one spectacular meal.


Ingredients:

• one tablespoon olive oil
• 1 cup roughly chopped sweet onion
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1- 14 ounce can crushed fire roasted tomatoes
• 1/2 teaspoon salt
• 2 pounds boneless, skinless chicken thighs

Directions:

Blend in a food processor all the ingredients except chicken thighs.

Place in crock pot for 4 hours on high. Shred chicken in the sauce.

Pork Green Chili (Colorado Style)

This was snatched from Muy Bueno Cookbook. I followed the recipe pretty much (surprise, surprise); but for the 1 (14.5 ounce) fire roasted diced tomatoes and the addition of chopped, fresh cilantro and cumin. The 2018 green chilies are super HOT, thus the generous addition of cheese in the photo!

Ingredients:

• 1 tablespoon olive oil
• 1 pound pork tenderloin, diced
• 15 green chilies, roasted, peeled
• 1 medium onion, peeled and cubed
• 5 cloves fresh garlic
• 5 cups chicken broth
• salt to taste
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 1/2 tablespoon oregano
• 1 cup water
• 1/4 cup cornstarch

Directions:

In a food processor, whirl the chilies, onion and garlic until of desired consistancy.

Heat olive oil in a large pan and brown the pork. Add the pureed ingredients, salt, coriander, cumin and oregano. Add the broth. Bring to a boil and simmer for about 1 hour.

Add the cornstarch to the water and dissolve and add to the green chili mixture; stir to incorporate. 

Add the fresh cilantro.

Simmer as long as you see fit. Or throw the whole concoction into a crock pot and walk away.

Serve as a stew with the addition of roasted vegetables and or potatoes. Dollup with sour cream and sharp cheddar.

Or smother any dish of choice!