HONEY-LIME CILANTRO CHICKEN BOWLS

1/3 cup olive oil

1 tablespoon paprika

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cumin

1/2 teaspoon red chili flakes

2 garlic cloves, grated

1 tablespoon honey

Freshly cracked black pepper

Juice & zest of 2 limes

2 cups cooked white rice

1/2 cup pickled onions

2 tablespoon fresh cilantro, chopped

4 mini cucumbers, sliced

2 ripe avocados, sliced

In a large bowl, whisk together the olive oil, paprika, salt, onion powder, garlic powder, cumin, chili flakes, grated garlic, honey, lime juice, lime zest, and black pepper until well combined. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and nicely charred. Let the chicken rest for 5 minutes before slicing and serving. Assemble bowls with rice, sliced grilled chicken, pickled onions, cilantro, cucumbers and avocados. Drizzle with Honey Lime Dressing (see previous recipe). 

HONEY LIME DRESSING

½ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon salt

½ teaspoon red chili flakes

Freshly cracked black pepper

1 garlic clove, grated

Juice & zest of 1 lime

2 tablespoon cilantro, chopped

Combine in a jar and shake to mix.

CHILE RELLENOS BAKE

6 poblano peppers

20 oz Oaxaca cheese

EGG BATTER

6 eggs

½ teaspoon baking powder

1/3 cup all purpose flour

¼ cup of milk

salt and pepper

SALSA

5 tomatoes

¼ white onion

1 jalapeno pepper

2 garlic cloves

1 corn tortilla

2 teaspoons chicken bouillon

½ teaspoon oregano

1/3 cup water

salt to taste

Over an open flame, roast poblanos, then sweat in a plastic bag. Scrape off skins and slice open removing seeds.  Grate Oaxaca cheese. Separate egg whites from yolks. Beat whites until fluffy (1.5 minutes). Add egg yolks, baking powder, flour, milk, salt and pepper. Grease baking dish. Add a layer of the egg mixture, cover with half of the peppers, a layer of cheese, the rest of the peppers, more cheese, the remaining egg mixture, and finally top with more cheese. Bake at 350°F. for 30 minutes.  Roast salsa vegetables in a skillet. Fry corn tortilla in oil until crispy golden. Add roasted veggies (remove skins), tortilla, water, and seasonings to a blender and blend. Add salsa to the pan used for frying tortilla, add salt and simmer for 2 minutes.  Serve a portion of the chile rellenos bake over a bed of the salsa. 

MEXICAN-INSPIRED CHUCK ROAST

 MEXICAN-INSPIRED CHUCK ROAST

3 lbs beef chuck roast 

1 yellow onion, thinly sliced

Taco Seasoning

Salt & Pepper

7 oz of beef broth

2 chipotle adobo peppers (from the can)

4-5 minced garlic cloves.

Preheat oven to 325°F.  Add beef chuck roast and to an oven safe dish. You’ll want one with a lid, or cover it for the first portion. Add the onion slices at the base.  Season both sides of beef with 3-4 generous pinches salt, pepper, 1 packet of taco seasoning. Rub well on all sides.  Pour in beef broth, chipotle adobo peppers, and minced garlic cloves.  Cover, then place in the oven at 325°F for 4 hours.  After 4hrs, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 400°F for 30-40 mins. Shred again when you remove from the oven. Devour as is with the sauce, some avocado, fresh cilantro, or whatever toppings you want.Serve these inside tortillas with guacamole, fresh chopped cilantro, cheese, and hot sauce.

BOAT DIP

16 oz sour cream

1 packet taco seasoning

1 can 10.5 oz can Rotel with green chilies (drained)

2 cups shredded cheddar cheese

Mix together and enjoy with tortilla chips.

MEXICAN FRUIT SALAD

2 tablespoons honey (or maple syrup or agave nectar)

3 tablespoons lime juice

pinch of salt

¼ - ¾ teaspoon ancho chili powder (use more or less to taste)

2 ½ cups honeydew, diced (~½ a melon)

3 cups watermelon, diced (~½ a melon)

3 cups cantaloupe, diced (~1 melon)

2 ½ cups pineapple, diced (~1 pineapple)

1 ½ cups mangoes, diced (~2 mangoes)

In a small bowl, combine the honey, lime juice, salt and ancho chili powder to taste. Add additional sweetener if you want it to be sweeter or another pinch of salt if you want it to be a little saltier. Set aside.

In a large bowl, combine the fruit until thoroughly mixed. Dress the salad with as much or as little of the dressing as you like. Add additional chili powder to taste if desired.

SWEET PULLED PORK ENCHILADAS

For the Pulled Pork:

• 3 lb. Boneless Pork Shoulder Roast
• 16 oz. Root beer (non-diet), divided
• 1/4 cup water
• 1/2 tsp garlic salt
• 1/4 tsp black pepper
• 1 1/4 cup enchilada sauce 
• 4 oz. can diced green chiles
• 3/4 cup brown sugar
For the Enchiladas
• 2 cups enchilada sauce  , divided
• 8 to 10 corn & flour blended tortillas (or just corn)
• 3 to 4 cups shredded marbled cheddar cheese
Optional Toppings:
• Sour cream
• Diced Tomato
• Cilantro
• Diced Avocado

Instructions

1. Place the pork in your slow cooker and pour in 8 oz of root beer and 1/4 cup of water. Season the pork with garlic salt and pepper, then cover and let cook on LOW for 6 hours.
2. After 6 hours remove pork and shred with two forks. Drain any liquid from the crock pot and return pulled pork to the crock pot.
3. Combine the remaining root beer, 1 1/4 cup enchilada sauce, green chiles and brown sugar in a blender and blend until smooth. Pour over shredded pork and stir to combine. Cover and cook on LOW for an additional 2 hours.
To make Enchiladas:
4. Preheat oven to 375 degrees F.
5. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13" casserole dish.
6. Place a generous 1/3 cup of pork on a tortilla and top with 1/4 cup of shredded cheese, then roll up. Place seam side down in the casserole dish. Repeat until the casserole dish is filled.
7. Pour the remaining enchilada sauce over the top of the tortillas and spread so the tortillas are coated. Top with the remaining shredded cheese.
8. Bake for 15 to 20 minutes or until the cheese is melted nicely in the center. Let cool for 5 minutes before serving. Enjoy!

via http://www.iwashyoudry.com/sweet-pulled-pork-enchiladas/?m

STRAWBERRY SALSA

1 lb strawberries, hulled and diced
1/4 cup thinly sliced scallions
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon agave syrup or honey
1/8 teaspoon salt

Gently mix ingredients together in a bowl.  Sere with tortilla chips or over fish or chicken.

PAULA'S PORK NACHOS

1 pork loin
1 can of coke
1 cup of brown sugar
1 jar of chunky salsa

Cook the pork, with just a bit of water, in a slow cooker for 2 hours.  Drain off juices.  Add coke and brown sugar and cook for another 2 hours.  Remove pork and shred.  Add salsa to brown sugar and coke mixture.  Return shredded pork to the liquid mixture and cook for another couple of hours.  Serve over tortilla chips with cheese, cilantro, sour cream, etc.

LIME-CILANTRO CREMA

1/4 cup thinly sliced green onions $
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise $
3 tablespoons reduced-fat sour cream $
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Serve with fish tacos.

SANTA FE CHICKEN SALAD WRAPS

This was delicious.

For the Chicken Salad
2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups poached, diced or shredded chicken
2/3 cup black beans, I like Bush's brand best
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps
Santa Fe Chicken Salad
Burrito Sized Tortillas
Salad Greens or Baby Spinach
Avocado Slices

For the Chicken Salad:
In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. Cover and chill until serving.
To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.

From: http://www.goodlifeeats.com/2011/05/santa-fe-chicken-salad-wrap.html 

CHICKEN TORTILLA SALAD

2 chicken breasts, cooked and shredded

2 limes, freshly squeezed

1/2 tablespoon cumin

salt to taste

1/4 cup finely chopped cilantro

1 red bell pepper, diced

1 green bell pepper, diced

1/2 onion, diced

1 can black beans, rinsed and drained
1 can corn, drained

1 tub pre made pico de gallo

Jalapenos, to taste {optional}

Andy loved this - he said it tasted like the summer version of Chicken Tortilla Soup which is a big favorite of ours.  The great thing about it was that it made for 2 meals.  We served it on cheesey-crispy tortillas once and then over tortilla chips as nachos for the second meal. Both delish.

CHICKEN CHILI VERDE

4 chicken breasts, cooked and cubed

1 large onion, diced

1-2 garlic cloves, minced

28 oz can diced tomatoes, drained

4 oz can green chilies

14 oz can pinto beans, drained

1 tablespoon Mexican oregano

1 tablespoon cumin

1 bunch fresh cilantro, chopped

Juice of 1 lime

Sauté onion, chicken, and garlic over medium heat.  Add remaining ingredients except for the lime.  Simmer one hour [it doesn’t have to simmer this long, but the longer the better].  Add the juice of one lime.

Serve taco salad style: over chips topped with lettuce, tomatoes, cheese and olives or roll into a burrito.

SOUTHWESTERN LASAGNA TORTA

1 onion

1 lb. ground pork (or beef)

1 packet taco seasoning

2 cups prepared salsa

8 corn tortillas (6 inch) cut crosswise in quarters

10 oz. frozen peas, thawed

1 3/4 cups shredded sharp cheddar cheese

1 cup refried beans

1/3 cup drained sliced pickled jalapeno chiles

1 cup sour cream

1/4 finely-chopped cilantro

 

In a large skillet, cook the onion until golden and tender and pork until no longer pink.  Sprinkle in taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1 to 2 minutes.  Remove from heat. 

 

Preheat oven to 400 degrees.  Lightly grease a round 9-inch deep-dish pie pan.  Add 1/2 cup salsa to the bottom of the pan and tilt to coat.  Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer.  Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese.  Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapenos and 1/3 cup cheese.  Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese. 

 

Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes.  Uncover the pan, sprinkle remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes.  Tent with foil and let stand for 10 minutes.  Uncover and top with the sour cream and cilantro. 

VEGETABLE ENCHILADAS

1 cup lentils
1 1/2 cup shredded carrots
a little hamburger
1 onion
2 cups shredded zucchini
1/2 cup salsa
cheese

Boil lentils for 45 minutes. Brown hamburger with chopped onion and drain. Add carrots, zucchini and salsa to meat mixture. Add cooked lentils to mixture. Cook down the moisture. Fill tortillas with mixture and arrange in a baking dish. Spread extra filling on top and cover with cheese. Cook for 20 minutes at 350 degrees.