Mexican Chicken

I know, I know – I said the Mexican dishes were through.  But I made this today and wanted to share.  Easy, easy and so delicious and so versatile?  Eat straight out of the dish with a side of the yellow rice and black beans.  Serve on nachos.  Put in a taco.  Or make a quesadilla out of this. What about on a baked potato? The possibilities are endless!

Here’s how I made ours.

I took three skinless boneless chicken breasts cause that was the number that was in the package (rinsed off first, cause that’s how I am), threw them in a bowl.  Took about two to three tablespoons of oil to coat them (this will depend on how big yours are) and then sprinkled on a whole packet of taco seasoning mix (mild or hot-you choose) and rub seasoning in.  Lay these on a pan lined with foil (you will thank me later) and sprinkle with a bit of salt.  Bake in oven for about 20 minutes in a pre-heated oven at 375 degrees.   You can grill these if you want.   Adds another level of flavor.

Here’s mine after baking – a good looking crust on these and man were they juicy.   Cut into chunks and throw the chunks in a casserole dish – I think mine is a 9 inch or close to it. Here are mine all cut up in the dish.

Then I added about 2/3 of the 8-oz. jar of Taco Bell Taco Sauce – medium heat – not sure if hubby could eat much of the “hot” level!.  You can use enchilada sauce in place of the taco sauce if you prefer. Then add a sprinkle, about 4 ounces, again depends on how much chicken you use, over the top and bake about 15-20 minutes, or until cheese is melted hot.  Top with chopped green onions.  I used one green onion, chopped.

Doesn’t this look good?   And I have to tell you, it was!  Make this and see how you serve yours up!  Have a great week!

Coming down the pike…Steak and Egg Breakfast Casserole.  You won’t want to miss this one.

Mexican Fiesta

Rounding out the Mexican theme (sorry for the delay in posting – retirement is a busy job!!) is this Mexican Fiesta recipe that is a simple, flavorful recipe that can be made on a week night.  This is also a great casserole dish for a pot luck affair.   Make this and watch it disappear!   Great for leftovers.

Mexican Fiesta

2 Lbs ground beef

1 small onion, chopped

1 pkg Taco seasoning

1 can whole kernel Mexicorn

1 can (14.5 oz) Hunt’s Chili tomato sauce

1 cup water

1 can cream of mushroom soup

1 tsp salt

1 tsp pepper

1 tsp garlic salt

1 1/2 cups grated cheddar cheese

16 oz. carton sour cream

1 1/2 cups crushed fritos

Preheat the oven to 350 degrees.  Spray a 9×13 inch casserole dish with cooking spray.  In a large skillet, brown the ground beef with the salt, pepper, garlic salt, and taco seasoning.   Drain well.  Add all remaining ingredients to meat EXCEPT sour cream, chips and 1/2 cup cheese.  Mix well and pour into the prepared pan.  Bake uncovered for 30 minutes.   Remove and top with sour cream, remaining cheese, and crushed chips in that order.  Return it to the oven for 5 minutes longer or until cheese is melted.

I hope you will make this soon along with the other South of the Border recipes!   Have a great week!  And I am waiting for September for some new items to become available for some giveaways.  So keep checking back and happy cooking!

Nacho Chicken…easy peazy!

What a great week night dish to accompany the black beans and yellow rice side dish.  And so easy and quick and one the kiddos can help with.  This nacho chicken dish goes together quickly and you can change the flavor with the type of nacho chips you choose to use.

Try and see how your family likes this!

Nacho Chicken (the below amount serves 2 – for more just double or triple the quantity)

2 Tbsp mayonnaise (can use sour cream if you don’t like mayo)

1/4 tsp salt

1/4 tsp dried Italian seasoning

2 skinned and boned chicken breast halves

3/4 cup crushed nacho cheese-flavored tortilla chips (about 30)

1 Tbsp butter, melted

Combine the mayo, salt and Italian seasoning and spread on both sides of the chicken.  Dredge the chicken in the crushed chips.  Place on a lightly greased baking sheet and drizzle with the melted butter.  Bake at 350 degrees for 20 to 30 minutes or until the chicken is done.

See how easy?  Try and let us know how you liked it!   Have fun cooking!

Let’s talk side dishes

Having trouble thinking of side dishes?  Here’s one that I believe you will enjoy serving AND eating!  we have even served this as our main course as it is full of protein and the flavor is out of bounds!

Try this and see if you don’t think so!   It would also be good as a filler in your burritos, on top of nachos, alongside your tacos, fajitas, or just with some tortilla chips and grilled pineapple!

Black Beans and Yellow Rice

1 (5-ounce) package saffron rice mix (yellow rice mix)

1 (15-ounce) can black beans

3 Tbsp fresh lime juie

1 tsp chili powder

1/2 tsp ground cumin

2 tbsp chopped fresh cilantro, divided

For garnish: sour cream, sliced green onions

Cook rice according to the package directions and keep warm.  (do you know a good way to keep rice, mashed potatoes, veggies warm while preparing other foods:  place in a bowl and set over a pot with just simmering water in it.  It will keep the veggies warm till ready to serve!)

Drain the beans, reserving 2 Tbsp of the liquid.  Combine the beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.  Cook over medium heat until thoroughly heated then stir in 1 Tbsp cilantro.  Serve beans over the rice, and sprinkle with remaining 1 Tbsp cilantro.  Garnish each serving with a bit of sour cream and a sprinkle of green onions.

More Mexican to come.Ole!  Enjoy what’s left of the week.

Chiles Rellenos Casserole….the easy way

Here’s an oldy but a very goody…and an easy week night to make – and one you can custom to your heat level and taste level.  I will be making this one soon and lightening it up by using ground turkey (hope hubby doesn’t mind) and using the light cheeses.

Make some and see how you like it.  If you do not need a 9 x 13 dish of this, cut the recipe in half and make in a casserole dish.  a very versatile recipe.  Did I mention it was good????

Chiles Rellenos Casserole

(following makes a 9×13 pan – cut in half if you don’t need this size – I will be cutting my recipe in half for us)

4 cans chopped green chiles (found in the Mexican section)

1 8-oz. block Colby cheese, shredded

1 8-oz block Monterey Jack cheese, shredded

2 lbs ground beef (like I said, Ii will be using ground turkey for ours)

1 onion, chopped

2 cups milk (I will use skim milk which will work fine)

8 eggs

1/2 cup flour

1 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

1  Tbsp chili powder

1 1/2  tsp  cumin (if you cut in half I would use 1 tsp – I like cumin)

1/4 to 1/2 tsp ground red pepper (or to taste – depending on heat level you like)

Preheat oven to 350 degrees.  Spray a 9 x 13 inch pan with cooking spray (or if you are cutting the recipe in half, spray a casserole dish or at 9×9 pan).    Drain the green chiles and spread on bottom of pan.   Layer shredded cheeses on top of chiles.  Brown ground beef (or turkey) and onion in skillet.  (I like to sprinkle a little chili powder and cumin and salt and pepper on my meat to give it a little Mexican flavor while browning – I don’t measure – I just add a little)  Drain and spoon on top of cheeses. 

In a mixing bowl, mix flour and milk until smooth.  Add eggs, salt, pepper, chili powder, cumin, and ground red pepper and mix well until smooth.  Pour over beef mixture.   Bake,uncovered, for 45 to 50 minutes or until a knife inserted near the center comes out clean.  Let stand 5 minutes before serving.  

To serve, I like to chop some green onions, a side of sour cream to dollop on top, and some fresh cilantro to sprinkle on top.   

A good, easy week night casserole…serve with some tostito chips and salsa and you have a great supper!

Have a great weekend!

Mexican Rice

If you haven’t made Pioneer Woman’s Mexican Rice recipe, you should.  It has become a necessary when we have anything Mexican at a family gathering.   And we just had one at work which included this wonderful dish.  The co-workers had never had it.   Now they have and want it again.   It is easy and it is delicious.   Make it and you will find that it will be one you crave over and over.

 

Mexican Rice

 

2 Tbsp canola oil

1 large onion, chopped

3 garlic cloves, minced

2 cups long-grain rice

One 10-ounce can Rotel Diced

    Tomatoes and Green Chiles

One 14-.5 ounce can of either

   Whole tomatoes or diced tomatoes  ( I use Fire Roasted Diced Tomatoes – yum!)

1 tsp ground cumin, or more to taste

½ tsp cayenne pepper

1 tsp kosher salt

2 1/2 cups chicken broth

   (I use the fat free)

Chopped fresh cilantro for

    garnish  (optional)

 

1.  Heat the oil in a large skillet over medium-high heat.  Add the onion and garlic and cook for 3 to 4 minutes, stirring constantly.  Reduce the heat to low and add the rice.  Cook over low heat for 3 minutes, stirring constantly so rice doesn’t burn.  Add the Rotel, the whole or diced tomatoes cumin, cayenne, and salt.   Stir to combine and cook for 2 minutes.   Add 2 cups of broth and bring to a boil.  Reduce the heat to low, cover, and simmer for 15 more minutes or until the rice is done and liquid is absorbed.  Add more liquid if needed so that the rice isn’t sticky.
2. Just before serving, sprinkle lots of freshly chopped cilantro over the top. 

 

Bring on more Mexican!

What is it lately about all this Mexican I have been making?   It must be the stress and the migraines.  Anytime I have a migraine I want something hot and spicy.   I must have a lot of stress right now! HA! that’s an understatement….from January-July it’s meeting time and boy am I busy so it’s prime time for a migraine to creep in. So disclaimers to any and all of these Mexican spiced dishes!  But they are so good, and if they are easy, they need to be shared.

I’m trying this recipe I found floating around on the net this weekend or the first of next week.  It sounds so good, and with the extra sauce it creates we can use it to dip chips, serve over some Mexican rice, and it looks so easy.  I don’t know how hubby will fare with the cilantro as he is not a huge fan but I love cilantro.  If you are not a fan, I recommend using a mix of cilantro and parsley to tone down the flavor of the cilantro.  This way you get a hint of the flavor that cilantro gives to the Mexican dish and still get the consistency with the mix of the two to the recipe.

Give it a try and let me know how you liked it.

Chipotle Salsa Baked Chicken

1 15-ounce can fire-roasted tomatoes (can use canned whole or crushed tomatoes if you can’t find the others but try – the fire-roasted have a wonderful flavor!)

¼ cup chopped red onion

1 clove garlic, chopped

½ cup, packed, chopped fresh cilantro (or mix half and half with parsley)

2 chipotle chili peppers in adobo sauce, plus 1 teaspoon of the adobo sauce (less or more to taste) (these can be found in the Mexican food aisle)

1 Tbsp lime juice

1 tsp kosher salt

1 ½ lbs boneless, skinless chicken breasts (or thighs), trimmed of excess fat, cut into 3-inch wide pieces

4 ounces grated or sliced Monterey jack cheese

1.  Place tomatoes, onion, garlic, cilantro, chipotle peppers and adobo sauce, lime juice and salt in a blender or food processor.  Pulse a few times so there are no more large chunks of anything, but not so much that the salsa is completely smooth.
2. Preheat the oven to 350 degrees.  Place the chicken in a casserole dish in a single layer.  Spread the salsa over the chicken pieces, turning the chicken to coat all over with the salsa.
3. Cover with aluminum foil and bake for 25-30 minutes until done.  Remove the foil, and sprinkle (or lay if using slices) the cheese over the chicken.  Bake uncovered for 10 minutes more.

 

Serve with : sliced jalapeno peppers, chopped avocados, more chopped cilantro, sour cream, Mexican rice, slice chicken and serve with corn or flour tortillas, can serve over rice or pasta.  The possibilities are endless…use your own imagination and transform this dish into your own!

Healthy….And good! Turkey Meatloaf – Mexican Style

Remember me saying that the seasoning for the Mexican Pulled Pork has become one of my favorite all-time season mixes?  I have found yet another use for this wonderful mixture!  Hubby wanted meatloaf for Sunday dinner, and since I do not eat beef, I decided to make mine out of ground turkey and jazz it up a bit and make it a “Mexican Meatloaf”.  This turned out fantastic, tasty, and the flavors could not have been better.  Put this one in your rotation to make.  You won’t be disappointed.

Mexican Turkey Meatloaf

Ingredients: (can double or triple ingredients if more than one or two are eating)

 

1 lb ground turkey

2 Tbsp chopped onion

2 Tbsp chopped bell pepper

1-2 Tbsp chopped jalapeno pepper (leave seeds in or out – your choice)

Mexican seasoning (Mix spices from the Mexican Pulled Pork and save leftover spice mixture  for other recipes like soups, seasoning grilled veggies, etc)

4 saltine crackers , crushed(because I didn’t have any bread)

Enough milk to soak the crackers and soften them up (keeps moisture in the turkey meat)

1 egg

 

Combine Turkey, chopped onion, bell pepper, jalapeno pepper, softened cracker mix, egg, and 2-4 Tbsp of the Mexican seasoning mix I never measure but I think I used around 3 Tbsp) until well mixed.   Place in greased loaf pan.

  Sprinkle top with more seasoning mix.   Bake at 375 degrees until done, around 40-50 minutes, depending on your oven. 

 

 

This was so good!   And I served it with steamed Broccoli and Cauliflower mix and a Carrot Souffle.  The recipe for the Carrot Souffle will be posted later.  It, too, was divine.  I ate it last – it was like a dessert and I used Splenda in it so that hubby could have it.  Let me know if you try this.  Happy April!