July 29, 2014
Grilled Fajitas
Florence
Course Main
Cuisine American
- 1 pound beef flank steak
- 1 onion soup mix
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1/4 cup water
- 2 garlic cloves -- minced
- 1 teaspoon grated lime peel
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 medium onion -- thinly sliced
- green -- red yellow peppers julienne
- 1 tablespoon cooking oil
- 8 flour tortillas -- warmed
Combine soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano and pepper and pour over meat
Cover and refrigerate for 4 hours or overnight
Drain and discard marinade/
Grill meat to desired doneness level and serve.
Fill fajitas with meat and your preferred items and serve.
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July 23, 2014
Cod Tortilla Soup
Florence
Course Seafood
Cuisine American
- 1/2 cup onions -- chopped
- 1 garlic clove -- minced
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes -- or to taste
- 1 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
In large skillet, saute onions and garlic until tender.
Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
Add corn kernels
Set cod fillets on top of broth and spoon liquid over cod
Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
Garnish each bowl with tortilla strips
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July 20, 2014
Beef Fajita
Florence
- 2 lbs. Steak
- 1 Medium Onion
- 1 Medium Sweet Bell Pepper red, yellow or orange
- 8 Flour Tortilla
Saute the onions and peppers together until tender.
Remove from pan.
Brown the steak until it is to your desired taste.
Add onions and peppers and reheat.
Put in to tortilla and serve.
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July 18, 2014
Crazy Teenage Mac-n-Cheese Taco
Florence
Course Main
Cuisine American
- 1 cup left over taco meat
- 1 cup left over Mac-n-Cheese
- 4 small soft taco shells
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June 28, 2014
Beef
Florence
Course Main
Cuisine Mexican
- 1 lb. lean ground beef
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground beef until completely done, and drain off excess grease
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the beef and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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Easy Skillet Chilaquiles
Florence
Course Main
Cuisine Mexican
- 12 small corn tortillas torn into small strips
- 2 Tbsp cooking oil
- 1 to 2 cups homemade salsa roja or verde
- 1 cup shredded cooked chicken
- 1 cup grated Pepper Jack cheese
- homemade salsa for topping
In large skillet over medium heat, add cooking oil; when hot add the tortilla strips and cook, flipping often until they browned slightly and slightly crisp
Pour in the salsa and stir to coat the tortilla pieces well; reducing heat to low.
Top the tortilla strips with chicken and cover with shredded cheese. Loosely cover the skillet, allowing the chicken to warm and the cheese to melt. Remove from heat.
Serve immediately.
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June 21, 2014
Mixed Up Mango Bean Wraps
Florence
Course Sandwich
Cuisine Mexican
- 2 sweet bell peppers diced
- 1 small sweet onion diced
- 1 15 oz cans black beans rinsed and drained well
- 2 mangos diced
- 1 lime juiced
- 1/2 cup chopped fresh cilantro leaves
- 1 ripe avocado pitted, peeled, diced
- 4 medium size healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling
In a skillet over medium heat, add a small amount of oil, bell peppers and onion, stir and cook until softened
Add the beans, reduce heat to low and cook gently for 5 minutes.
In bowl combine mangos, lime juice, cilantro, and avocado, stir and keep cold.
Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.
Roll the tortillas up and serve.
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June 11, 2014
Healthy Home-Baked Tortilla Chips
Florence
Course Snack
Cuisine Mexican
- 8 - 6 inch corn tortillas
- olive oil cooking spray
- sea salt to taste
Preheat oven to 375° F
Cut tortillas in to quarters
Spray tortillas lightly with cooking oil on both sides.
On cookie sheet bake tortillas for 15 minutes, turning 1/2 way through time.
Makes 32 chips
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May 27, 2014
Turkey Quesadillas
Florence
Course Main
Cuisine Mexican
- 1 pound ground turkey
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground turkey until completely done.
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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May 23, 2014
Beef and Bean Chimichangas
Florence
Course Main
Cuisine Mexican
- 1 lb. Ground Beef - lean
- 3/4 cup Onion - chopped
- 3/4 cup Sweet Bell Pepper - diced
- 1 1/2 cups Whole Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
- 1 - 16 oz can Refried Beans
- 8 - 12 inch Flour Tortillas
- 1 - 16 oz. package Shredded Monterey Jack Cheese
- 1 tablespoon Butter - melted
- shredded lettuce
- 1 tomato diced
- sour cream
- salsa
Preheat oven 350°F
Brown ground beef in skillet over medium-high heat.
Drain excess fat.
Add onion, bell pepper and corn to skillet.
Cook for 6 minutes or until veggies are tender.
Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
Cook until all ingredients are heated though and then remove from heat.
Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
Roll up each tortilla separately and place them seam side down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or until golden brown.
Garnish with lettuce, tomato, salsa and sour cream.
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May 10, 2014
Sausage And Potato Turnovers
Florence
Course Main
Cuisine Tex-Mex
- **FILLING**
- 1 large Potato
- 1/2 pound Bulk Pork Sausage
- 1 teaspoon Oregano
- Salt -- to taste
- **DOUGH**
- 2 cups Masa Harina
- 1 1/4 cups Warm water
- Vegetable oil -- for deep-frying
**FILLING**
Peel potato and cut in to small pieces to they cook fast.
In a saucepan boil potatoes in salted water for approximately 5 minutes or until tender.
In skillet cook pork sausage.
Add potato, oregano, and salt to taste and cook, stirring, 5 minutes
Cool filling completely
**DOUGH**
Line Baking sheets with wax paper
In bowl mix together masa harina and warm water until a dough forms.
Break off small pieces of dough and shape into about forty 1-inch balls
Place balls on baking sheet and cover with plastic wrap.
Roll out to approximately 2 1/2 inches wide.
Place 1 rounded teaspoon of filling in each Tortillas.
Heat grease to 375°F and deep fry turnovers for 8 to 10 minutes or until golden brown
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March 6, 2014
Burritos That Are Sure To Please
Florence
Course Entree
Cuisine Mexican
- 3 boneless chicken breasts
- 1/2 jar 16 oz size salsa
- 1 14.5 oz can refried beans
- 1 8 oz pkg shredded taco cheese
- 1 8 count pkg burrito size tortillas
- Wax paper
- Freezer bags
Place the chicken breasts in a large sauce pan and cover with salsa. Add just enough water to cover the chicken completely. Place over medium high heat and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes.
Chicken should be white all the way through when done. Remove the chicken from pot and cool completely and then shred and return to pot. Bring back to boil to reduce liquid of the mixture looks to watery. Remove from heat when it is at your desired thickness.
Lay down tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.
To cook unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
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