Showing posts with label Mexican food. Show all posts
Showing posts with label Mexican food. Show all posts

Saturday, August 5, 2017

Burrito Bowls #Recipe @PegCochran


This is more of a “how-to” than it is a recipe since there is room for lots and lots of variation and individual choices and preferences.  Mexican foods (or foods with Mexican flavoring) are always a huge hit with my husband.  But we don’t go out to eat that often, so I prefer to make my own.

This is a “sort of” version of a Chipotle burrito bowl although making it yourself allows you to control what goes in it!

Suggested ingredients:

Ground beef, turkey or shredded, cooked chicken
Taco seasoning – either from a packet or your own mix
1 Cup rice—I used brown rice
1 Cup Salsa—I prefer fresh salsa but bottled will work as well
1 Can Black beans or your choice of kidney or pinto
1 Cup corn
Sour cream
Chopped onions
Avocado, diced
Diced tomatoes
Ranch dressing
Cilantro (optional)

Saute ground meat if using with Taco seasoning and enough water
but not so much it turns soupy.    
Mix black beans with corn.  Dice toppings.

Mix one cup of rice with one cup of salsa.
 


 Mix ranch dressing with chopped cilantro or cilantro paste (in a tube--usually near the fresh herbs)
Build your bowl:  layer rice/beans/ground meat in a bowl and add toppings of your choice.  Drizzle with dressing and serve with tortilla chips if desired.

  
Enjoy! 




The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

Follow me on Facebook to learn about upcoming giveaways! 

 

Saturday, August 27, 2011

Tostadas con Papas

It's that time of year again ... sleepy little Denton, Texas, hums with crowds of new students, parking becomes a nightmare once again, and every trip across the street involves a silent pact with the traffic gods (lest you be run over by some 18-year-old trying to drink a mocha with one hand while texting with the other, having no clue that she's going the wrong way down a one-way street).

Yep, school has started.  So my week has been filled with graduate student orientation, new student convocation, an open house for my new academic building, last-minute revisions to syllabi, meeting with teaching assistants, attending workshops on using classroom tech ... you get the idea.



The result is that Mr. Wendy and I are eating the quickest meals we possibly can.  But I cannot stand just ordering in every night or--gasp--eating straight convenience foods (don't get me wrong:  I have a long menage a trois with cheese puffs and Little Debbie cakes, but they don't cut it for dinner).

Thursday night, faced with the prospect of heading back into the wilds of crazy, new-student traffic jams or making do with what was in our pantry, we opted for the latter.  And the Tostadas con Papas were born ... I have to say, for something impromptu, they turned out pretty dang good.

And, for the record, we repeated the meal on Friday night, subbing Misa Ramirez's Spanish rice for the potatoes.  Equally delish.

What's your go-to, don't-have-time-to-shop meal?  Until the kids stop coming to classes (about week four), we'll have many of these nights of scrounging ...

Tostadas con Papas

pre-made tostada shells (or corn tortillas toasted in the oven)
canned refried beans
about a pound (ish?) new potatoes
1 tsp. salt-free southwest seasoning + 1/2 tsp. salt
OR  1 - 1 1/2 tsp. taco seasoning
2 Tbs. canola oil
shredded cheddar cheese
shredded lettuce
diced tomatoes (or halved grape or cherry tomatoes)

Scrub the potatoes and put them in a lidded casserole.  Poke holes in the potatoes with a fork.  Add about an inch of water to the casserole, cover, and microwave on high 12-15 minutes (until potatoes are fork tender).  Drain the potatoes and cut into a 1/2 inch dice.


Heat the oil on medium high in a large skillet.  Add the potatoes and sprinkle with seasoning.  Cook, turning occasionally, until brown (about 10 minutes).

Preheat oven to 350.  Smear the tostada shells with refried beans and heat (on a cookie sheet) for about 3-5 minutes.

Top the tostada shells with potatoes, tomatoes, cheese, and lettuce.  Add a little sour cream and/or taco sauce if you're so inclined.

Yum!


~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.

Saturday, March 26, 2011

Frugal and Healthy II: Black Bean Chilaquiles

Many threads of my life are leading me to this particular recipe at this particular moment in time.

First, Julie posted that wonderful idea for using leftover baked chicken yesterday, and that got me thinking "frugal" and "healthy". This recipe definitely fits the bill.

Second, I've been thinking a lot about my dear friend Liz lately. Liz is not much of a cook, so when we get together for TV and dinner, it is often at my house. I made chilaquiles for her a few times and eventually she asked for the recipe (specifically, she asked for the recipe for "nacho casserole," but I knew what she meant). She's not much of a cook, my friend Liz. But this is something she can handle. In fact, she had a big party at her house last summer, and she made chilaquiles for 20!

When I had my surgery last summer, Liz brought a pan--a beautiful celadon ceramic pan--of chilaquiles over for Mr. Wendy and me to have for dinner. Shortly thereafter, she left on a Fulbright scholarship in Ireland. Somehow in the chaos of her packing up to leave, we never got her pan back to her. So, while she's been gone, Liz's celadon ceramic pan has become the official Wat-Hawk Household Chilaquile Pan.

Every time we make them, which is often, I think of her. And when she returns this summer, we may have a fight on our hands ... she'll probably want the pan back, but it's really just perfect.

Anyway, I'm once again laid up with my bum foot, and tonight Mr. Wendy is making--you guessed it--chilaquiles for our dinner. In the celadon ceramic pan.

Healthy, frugal, AND it makes me think of a wonderful friend. What more could you ask for from dinner?

Black Bean Chilaquiles

(Adapted from a recipe from Moosewood Restaurant Low-Fat Favorites.)

2 c. crushed baked tortilla chips*
1 15 oz. can black beans, rinsed
1 14.5 oz. can diced tomatoes
1 1/2 c. frozen corn
1/2 jalepeno, seeded and minced (optional) OR a dash ground chipotle
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
approximately 1 Tbs. fresh lime juice (optional)
8 oz. reduced fat shredded cheddar cheese
2 c. jarred picante or salsa

* I prefer to make my own. I use 14 extra thin corn tortillas for this recipe. Preheat oven to 375. Lay tortillas on the middle rack of the oven and bake, rotating and flipping, for 4-5 minutes, until light brown and crisp. You will have to do this in 2-3 batches.

Preheat oven to 350.

Mix beans, corn, tomatoes, garlic, pepper, spices, and lime juice in a large skillet or saute pan. Cook over medium heat until hot and most of the liquid has evaporated.

Spray a 9 inch square pan with non-stick spray. Crush and sprinkle half of the corn tortillas (or chips) in bottom of pan. Using a slotted spoon (to leave behind the liquid), spoon the bean mixture into the pan. Drizzle with 1/2 the picante or salsa, then sprinkle with half the grated cheese. Top with remaining chips, remaining cheese, and remaining salsa. Bake for 35-40 minutes, until cheese has melted and started to brown.


Thursday, July 15, 2010

Mexican Cornbread Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb I think I’ve gone on a cornbread kick. In fact, looking back over the cornbread-related recipes I’ve posted here—Spicy Corn Muffins, Quick and Easy Corn Pudding, Grits Breakfast Casserole, and Cheesy Broccoli Cornbread, I think it’s safe to say I’ve been on this kick for a while. :) And Cleo also got into the act with her delicious Corn Muffin Tops a la Julia Child.

With the new release, it’s been an exciting week at the Adams/Craig household—and a busy one! I keep thinking I’m going to cook coq au vin or oxtail soup…but then I reach for something just a little less time-consuming. :)

There’s just something about the sweetness of cornbread. But sometimes you want something just a little spicy to go with it. That’s when I pull out my recipe for…

Mexican cornbread casserole

022

1 pkg cornbread mix
1 egg
1/3 cup milk
1 lb ground beef
15 oz. black-eyed peas
15 oz. lima beans
1 can stewed tomatoes (drained)
1 can Mexicorn
1 8 oz pkg shredded Mexican cheeses
2 oz jalapenos
1 medium onion, chopped

Preheat oven to 400 degrees. Cook and drain the ground beef and onions and add the jalapenos to the cooked mixture. Spread on the bottom of a greased casserole dish. Layer black-eyes, limas, Mexicorn, and the stewed tomatoes. Mix the cornbread mix according to the package instructions with the egg and milk and pour the mixture evenly over the casserole. Bake for 30-40 minutes or until the cornbread is done.

It’s quick and easy and another nice way to sneak some veggies into my children. :)

Riley Adams/Elizabeth Spann Craig
Mystery Writing is Murder
Twitter: @elizabethscraig
Facebook: Riley Adams Author, Elizabeth Spann Craig Author

Thursday, May 6, 2010

Cinco de Mayo Redux!

RileyAdamsFoodBlogPostpic_thumb_thumb

I decided that, with a holiday as fun as Cinco de Mayo, we should just keep on celebrating here at the Mystery Lovers’ Kitchen. Seis de Mayo? Hmm. Unfortunately, I took French in school, so my Spanish is all dependant on Sesame Street viewing from about 35 years ago. If you missed it, see Jenn’s great post yesterday on the history of Cinco de Mayo.

Our family loves tacos! And with my sneaky recipe below, I’m even able to include black beans in the mix and my kids aren’t even aware they’re there! Black beans are fantastic for you—they lower cholesterol, they’re chock-full of protein and fiber, and are loaded with antioxidants, too.

And…my husband and I love margaritas. :) This one is a little girly-looking for my hubby, but as long as we’re not out in public and it doesn’t have an umbrella stuck in it, he’s happy to indulge!

margarita Pink Lemonade Margarita

2 cups crushed ice

1 cup pink lemonade

¼ cup cranberry juice

¼ cup tequila

½ lime squeezed

Combine and mix in blender or cocktail shaker

Taco Easy Taco Dinner

1.25 pounds ground beef

1 package taco seasoning (the seasoning I bought called for tomato sauce and water, so be sure to follow your seasoning instructions)

8 oz tomato sauce (if called for by seasoning packet)

¼ cup water (if called for by seasoning packet)

8 oz can corn kernels

8 oz can black beans

Flour tortillas

Meat Mixture

Brown ground beef. Skim off fat. Add taco seasoning and mix for 1 minute. Add water, tomato sauce, corn, and beans. Cover and simmer for 10 minutes stirring occasionally. Heat flour tortillas in the microwave.

I bought Archer Farms steam in the bag Spanish Rice as a side dish

Happy Cinco de Mayo!

Cinco de Mayo

And now our contest news...
Congratulations to Stacy from Louisville!
You've won Riley's Williams-Sonoma’s Ultimate
Grilling Rub Collection!!!

Here's your chance to enter Julie's May Contest!

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure, debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started: Mystery Lovers Bookshop (free shipping on book orders over $10!) - The Poisoned Pen (my local mystery bookstore) - Barnes & Noble - Amazon.com

Wednesday, May 5, 2010

Happy Cinco de Mayo! Felicidades!

First a little history: The holiday of
Cinco De Mayo, The 5th Of May,
commemorates the victory of the
Mexican militia over the French army

at The Battle Of Puebla in 1862. It is
primarily a regional holiday celebrated
in the Mexican city of Puebla
and throughout the state of Puebla, with

some limited recognition in other parts of
Mexico, and especially in U.S. cities with
a significant Mexican population.

It is not Mexico's Independence Day,
which is actually September 16.
This year is especially important as Mexico will be celebrating its bicentennial!

And now onto the food! First off, we have the Hub's wonderful
tequila-lime salsa. If you missed it last time, it's worth checking
out. I am a salsa snob, and I have to say the Hub's is the best
I've ever tasted! Also, we have my very own enchilada casserole.
This is a fabulous dish to whip together using chicken, turkey or
beef. It's easy and delicious!


Another recipe I like to use because of its versatility is one for
a quick oven baked quesadilla. It can be made with chicken or
beef, I tend to use beef, and my favorite part of making it is

shopping for the ingredients. My sons and I like to shop at the
Ranch Market in Phoenix. It's a wonderful market that always
makes me feel as if I'm in Mexico (but the drive is much shorter).

The dudes and I spend a lot of time in the tortilleria,
watching the tortillas
being made and then it's on to the
meat counter for our carne asada. I enjoy so much about the
Hispanic culture in the Southwest. The art and history of our
neighbors to the south is truly fascinating. And the food, well,
I am pretty sure I can never leave the Valley of the Sun, because I
simply can not give up Mexican food. I am addicted.


Oven Baked Quesadillas

Ingredients:

2 lbs carne asada, broiled and diced
4 cups shredded cheddar cheese
8 whole wheat tortillas
pico de gallo
guacamole
sour cream

Directions:

Preheat oven to 350 degrees.
Put a tortilla flat on a baking sheet.

Layer on cheddar cheese and
carne asada, fold tortilla over.
Repeat three more times until
you have four folded tortillas.
Bake for 6-8 minutes until the
quesadillas are heated through
and crunchy on the outside.
Garnish with pico de gallo, sour
cream and guacamole
as desired.
Makes 8.

FELICIDADES!
Jenn


And now our contest news...

Congratulations to Stacy from Louisville!
You've won Riley's
Williams-Sonoma’s Ultimate
Grilling Rub Collection
!!!



Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure, debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started: Mystery Lovers Bookshop (free shipping on book orders over $10!) - The Poisoned Pen (my local mystery bookstore) - Barnes & Noble - Amazon.com