Pico de gallo

I love everything Mexican and everything tastes better than when you smother it with sour cream, pico de gallo and guacamole!! Here is my Pico recipe:

{keep in mind my pictures are for a HUGE batch of pico, I have already adjusted the recipe for you to make a smaller batch!}

First gather all your ingredients. I like to seed my tomatoes so that I don't get all of the juice and seeds in my Pico. Then I dice them pretty small. I like everything about the same size.

Next, dice the onion. I like to make it pretty small also, almost the same size as the tomatoes. I use spanish onions.

Next dice the jalapeno, I usually make these as small as I possibly can cut them. I hate biting into a big piece of a jalapeno. Then mix together with all the remaining ingredients.

Pico de gallo

6-8 roma tomatoes, diced {small oval tomatoes, I used large ones today}
1/2-1 medium onion, diced
1 jalapeno pepper, diced small
1/2 bunch cilantro, chopped up small
1 garlic clove {you can use garlic powder if you don't have fresh garlic}
juice of 1 lime
salt and pepper to taste

Mix all together and let sit for 30 minutes to an hour before serving. YUMMO!!!

Chicken Enchilada Soup

I found this recipe on pinterest, but then I didn't have everything to make it so I improvised and made up my own recipe. This is delicious on a freezing cold winter day. {which we are having a lot of these days!}

CHICKEN ENCHILADA SOUP

3-4 chicken breasts, trimmed {I used them frozen, straight from the freezer}
3/4 C onion, chopped
3/4 C green bell pepper, chopped
3 cloves garlic, minced
1 - 11oz can Mexican Corn, undrained
1 - 14oz can petite diced tomatoes {can use Rotel if you want more spice}
1 - 15oz can black beans, undrained
1 pkg enchilada sauce {found in packages with the taco seasoning, etc}
3/4 tsp ground pepper
1 1/2 tsp salt
4 C Chicken broth
1 C Heavy Cream {I just used milk}
Cheddar Cheese - Can also use Monterey Jack Cheese
green onions
chips

Using large stockpot or dutch oven, add chicken {whole}, onions, peppers, garlic, corn, tomatoes, beans, enchilada sauce, pepper, salt and chicken broth. Bring to a boil and let cook for 40-45 minutes. Remove the chicken and shred it. Add chicken back to the soup. Stir in the milk and mix well. {do not let boil after you add the milk}. Top with cheese, green onions and serve with chips.

You can also cook this in a crock pot, add all ingredients and cook on low for 4 hours. Remove chicken, shred and add back to the crock pot and add milk. Let cook for an additional 15-20 minutes.

ENJOY!

Guacamole

I have finally figured out how to make AWESOME Guacamole. Thanks Janet for the recipe.

GUACAMOLE from Janet Solis

4-6 ripe avocados
1 large onion {I use a Spanish onion}
1-3 jalapeno peppers {depending on how hot you want it}
4-6 roma tomatoes {seeded}
1-2 limes
1/2 bunch Fresh Cilantro
Oregano
Salt
Pepper
1 clove Garlic {or garlic powder}

Dice onion, tomato and peppers as desired. {I like mine pretty small}. Mash avocados and mix together with all diced veggies. Squeeze juice of limes over the guacamole. Add garlic, cilantro and spices. I just sprinkle the oregano, salt and pepper to taste.

Be prepared to eat it ALL in one sitting! It really is amazing!!

Chicken Fiesta Salad

Original Recipe from allrecipes.com. Again, my adjustments are in italics.

Chicken Fiesta Salad

2 skinless boneless chicken breast halves
1 pkg dry fajita seasoning, divided in half
1 tbsp olive oil
1 can black beans, rinsed and drained
1 can Mexican-style corn
1/2 C Salsa {probably used 1 C of Salsa}
1 package mixed salad greens
1 onion, chopped {I didn't use any onions}
1 tomato, cut into wedges {I didn't add extra tomato, just more salsa}

Rub chicken evenly with 1/2 of the fajita seasoning. Heat the oil in a skillet over medium heat and cook the chicken 8 minutes on each side, or until juices run clear, set aside.

In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat until warm.

Prepare salad by tossing greens, onions and tomato. Top salad with chicken and dress with the bean and corn mixture.

We thought the fajita seasoning was TOO spicy, however it was in a large container and I wasn't sure how to measure it so I might have just used too much. You might want to be a little cautious the first time you make it until you determine how spicy it is.

Taco Soup

This is one of our favorites. I make it ALL the time. It's super easy and I almost always have everything to make it. It is always my food assignment for our scrapbooking weekend and I get tonz of compliments on it every year.


TACO SOUP

{somehow I lost the picture and I can't find it!}

1 lb Ground beef {browned and drained}
1 medium onion {diced}
1 16oz can corn
1 16oz can kidney beans {or any kind you want}
2 16 oz or 1 28oz can of diced tomatoes {I use 1 with green chilies and 1 without}
1 8oz can tomato sauce
1 pkg taco seasoning

Dump all ingredients in crock pot {with all of the juices} and let cook on high for 2-3 hours....or low for 5-6 hours. You can also put it all in a sauce pan and bring to a boil, let simmer for 30-40 minutes.

Serve with sour cream, grated cheese, green onions, chips, guacamole....whatever you want!

ENJOY!

Chicken Enchilada Soup

{This is SO YUMMY, and super easy}

1 can evaporated milk
2 cans enchilada sauce
1 can green chilies
1 can cream of chicken soup
1 whole chicken - cooked, deboned and cubed. {probably 3-4 cups chicken}

Mix milk, enchilada sauce, chilies and cream of chicken soup in a large sauce pan. Bring to a boil and simmer. {You can make this part in your crock pot}

Add chicken and heat through.

Serve with Frito's, grated cheese, sour cream, green onions. {any toppings you want}

That's it. Super EASY!

Empanada

1Lb. Ground Beef

1 Cup Salsa

1Pkg. Refrigerated Pie Crust (2 crusts)

1 Cup Mexican Style Grated Cheese

Heat oven to 425 degrees

Brown Meat in skillet ( I added fresh green pepper and oinion), stir in salsa..remove from heat

Place 1 crust on baking sheet... top with meat mixture..spread to 1 inch of the edge..cover with cheese and remaining crust..seal edges with fork.

Bake for 25 minuted or until Golden Brown.

Cut into wedges and serve with lettuce and tomatoes!

This is a very yummy recipe ..found on Kraft foods.com.

Easy Fajitas in a Pan

We LOVE anything mexican...we could have fajitas, tacos, salsa and guacamole every night.
{Tanner would hate it, he thinks he doesn't like all that yucky stuff, I don't know where he came from}

These are SO EASY!

FAJITAS IN A PAN

In a gallon size ziplock bag combine:

1 pkg taco seasoning
2 tbsp. flour
4 uncooked chicken breast, cut into strips or bite sized pieces

Shake bag to coat all chicken with taco seasoning and flour. Set aside.

In 9x13 pan add the following:

1 red pepper, sliced in strips
1 green pepper, sliced in strips
1 can corn, drained
1 cup of salsa or 1 can diced tomatoes {the kind with green chili's or jalapeno peppers if you want}
1 medium onion, diced

Mix all ingredients around and add raw chicken pieces on top.

Cover with foil. Bake for 35 minutes at 450. {yes, that's right}

I usually make rice while it's cooking and then serve in tortilla shells with toppings....sour cream, cheese, lettuce, guacamole, you get the idea!

Chicken Tortilla Soup

This is a variation of a family favorite{Taco Soup with Ground beef}....it's sort of made up....but it was SOOOO good!!!!

Chicken Tortilla Soup

Cook whole chicken. I put a whole chicken on in a large stock pot, cover with water. Add celery salt, cumin and chicken bullion. Cook for about an hour {or until completely done}

Remove chicken from broth, de-bone and dice.

Strain chicken broth and add back to stockpot. Bring broth to a boil and add the following:

1 medium onion diced
1/2 C Brown Rice
1/2 clove garlic

Let boil for about 5 minutes. Then add:

1 can corn
1 can beans {I used kidney beans}
1 can tomatoes with green chilis {or add a can of tomatoes and one can green chilis}
diced chicken

Let boil for about 3o-45 minutes. Make sure the rice is cooked.

Garnish with sour cream, green onions and serve with tortilla chips.

SOOOOO Yummy!!!!

Options: drain the following day and use for taco filling or make nachos! {SO GOOD}

Tortilla Soup {another family favorite}

Tortilla Soup
1 qt tomatoes {any kind, I use whole}
1 qt water

{you can use equal parts tomato and water, so if you use canned tomatoes, just fill the can with water}

1 tsp chili powder
3 tsp chicken bullion
chili pepper flakes {just a few}
dash of hot sauce {if desired}

Combine tomatoes and water in blender and blend well {until completely smooth}, add spices and mix well.

Pour into saucepan and bring to a boil. Let boil for a couple of minutes.

In your soup bowl, add the following:

cubed avocado
cubed cheese

Pour boiling soup over cheese and avocado. {this will melt the cheese and soften the avocado}

Garnish with sour cream, green onions, and serve with tortilla chips.

Cafe Rio Salad (or burritos)

There are 3 parts to the salad: the rice, the pork, and the dressing.

[ LIME-CILANTRO RICE ]

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

[ CAFE RIO PORK ]

pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

[ CREAMY TOMATILLA SALAD DRESSING ]

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

[ SERVING ]

Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.