Shea's Seriously Addicting Homemade Salsa

My good friend Shea has many talents:  crafting, reading, singing, and being an overall awesome mom to her four kids.  She usually brings this salsa to craft night or book club, and I tell you, I have to wait til the end of the night to eat it because if not I will eat the whole bowl!  Sooo good!

1 can diced tomatoes, drained
1 can diced green chiles
1 medium tomato, chopped
1/3 onion, chopped (add more to taste)
Fresh cilantro to taste
About 1 tsp white vinegar or lime juice (add more to taste)
1 tsp garlic powder
1 tsp salt
Red pepper flakes to taste

Combine in your food processor or magic bullet, whatever you have.  Play around with the seasonings to taste as to what you prefer.

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

This one is thanks to Robin Miller at the Food Network.

Serves 4

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
*Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!

BBQ Chicken Salad with Cilantro Ranch Dressing

This is a recipe from my sister Kate.  Low-carb, delicious and great for the summer!

3 Cups thinly sliced Green Leaf Lettuce 


¼ Cup corn 


¼ Cup black beans 


8 grape tomatoes, halved 


1 cooked grilled chicken breast 


¼ Cup favorite BBQ Sauce 


¼ Cup shredded mozzarella cheese

 ¼ Cup prepared ranch dressing 


1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Black Bean and Veg Burritos

This is a recipe from my sister Kate.  She originally got it off the Rookie Cookie blog.  Healthy and yummy!


For the black beans:

Olive oil

3 cloves garlic, chopped

1 jalapeno, seeded and finely chopped

1 small white onion

1 large can black beans, drained and rinsed

1 teaspoon ground cumin

Salt and pepper

For the fillings:

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 yellow onion, halved and thinly sliced

1 package burrito-sized tortillas

Salsa

¼ cup chopped fresh cilantro

1 avocado, diced

1 cup shredded cheddar cheese

For the black beans, heat olive oil over medium heat. Add garlic, jalapeno and onion; sauté for 2 minutes. Add black beans and spices to the pan and cook for 15 minutes, stirring occasionally. Transfer beans to a serving dish.

In another pan, heat olive oil over medium-high heat. Add bell peppers and onion. Cook, stirring often, until bell peppers are softened.

To put together the burritos, place a scoop of beans on the tortilla. Add the peppers and onion. Top with cheese, salsa, cilantro and avocado. Wrap up and enjoy!

Rookie’s Notes: Of course you could be more carb-smart and make these with whole wheat tortillas. 

The Mansion on Turtle Creek Tortilla Soup

This is my sister Kate's recipe

3 tsp. corn oil (she uses olive oil)

4 corn tortillas cut into long strips (use more for a thicker soup)

8 garlic cloves, peeled

2 cups fresh onion puree

4 c. fresh tomato puree (you can use canned, Kate uses some of both)

5 dried New Mexican chilies (fire roasted & seeded-look for these in the Mexican food aisle, they come in a package of about 10)

2 jalapeños (depends how spicy you want it)

1 T. cumin powder

2 T. chopped fresh cilantro

1 tsp. ground coriander

1 large bay leaf

1 ½ qts. Chicken stock

Salt to taste

Cayenne pepper to taste

Toppings:

Chicken breast, cut into thin strips (optional)

Avocado, cut into cubes

Shredded cheddar cheese

Sour Cream

Cilantro

Tortilla Chips

Nie Nie’s Mexican Lasagne

This is a favorite recipe of me and my sister Kate.  She introduced it to me a few years ago when she came out for a visit.  She got it off of Stephanie Nielsen's blog.  We love Nie Nie and wish her and her family the best!

1 cup fresh cilantro leaves

4 scallions, coarsely chopped

Coarse salt and ground pepper

10 ounces fresh baby spinach

Nonstick cooking spray

8 (6-inch) corn tortillas

1 (15.5 ounces) pinto beans, drained and rinsed

1 cup prepared salsa (mild or medium)

8 ounces pepper Jack cheese, grated (about 2 cups)

Directions:

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Enchilada Bake

This is my sister Katie's recipe.  This recipe is a PETA favorite. It is easy to make and extremely flavorful—a guaranteed crowd-pleaser!

12 oz. vegetarian burger crumbles (try Morningstar Farms brand—www.kelloggs.com)

1 packet taco seasoning

2 15.5-oz. cans enchilada sauce

18 corn tortillas

2 15.5-oz. cans pinto beans, drained

2 green onions, chopped

2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)

1 4.5-oz. can diced green chilies

2 cups Fritos corn chips, finely crushed

• Preheat the oven to 375°F. 
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
• Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Makes 6 servings

Honey Lime Enchiladas

We tried these last night and they were so good!  I prefer to use corn tortillas, because I think using flour tortillas for enchiladas just makes them soggy, but you can use any type of tortilla you prefer.  Thanks to my cousin Marianne Dunn for the recipe!

1/2 Cup Honey

1/4 Cup Lime Juice
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1 1/2 lbs chicken cooked & shredded
Shredded Colby Jack Cheese
2 10 oz cans Green Enchilada Sauce
1 Cup Half & Half
Tortillas

Stir together honey, lime juice, chili poweder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 min.
Mix enchilada sauce with Half and Half. Spread roughly 3/4 Cup sauce in the bottom of a 9x13 baking dish. Fill tortillas with marinated chicken & shredded cheese, roll up, then place side by side in baking dish. Pour remaining enchilada sauce over teh top with more cheese. Bake at 350 for 25-30 min.

Southwestern Beef Chili with Corn

My sister and I love Real Simple.  For Christmas she gave me their newest cookbook.  I haven't gone to the store in ages, but tonight I actually had all the ingredients for this soup.  It was really good, and the kids ate it up.  I loved it because it was healthy and had lots of vegetables.  I used turkey meat instead of ground beef.  The recipe says it's also good the next day over tortilla chips and cheese for nachoes.

Southwestern Beef Chili With Corn

Serves 4
Hands-On Time: 10m
Total Time: 30m

Ingredients

1 tablespoon olive oil

2 carrots, chopped

1 onion, chopped

1 poblano or bell pepper, chopped

1/2 pound ground beef

2 tablespoons tomato paste

2 15-ounce cans black beans, rinsed

1 tablespoon chili powder

kosher salt and black pepper

1/2 cup corn kernels (from 1 ear, or frozen and thawed)

1/2 cup grated Cheddar (2 ounces)

2 scallions, sliced

Directions

1.Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.

2.Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

3.Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.

4.Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.

5.Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

6.Divide the chili among bowls and top with the Cheddar and scallions.

Seriously good Salsa :)

Does anyone even get on here anymore? If you do, leave a comment on this post so I know that this recipe blog is still alive! Anyway, this salsa is comparable to Chili's salsa, and in my opinion, just as good! And, it's super easy so that's a definite plus!

2 cans MEXICAN stewed tomatoes
1 or half bunch cilantro
1 small can Herdez green salsa
2 cloves garlic (or 1 tsp minced dried garlic)

Put one can tomatoes and cilantro in processor/blender and blend for like 20-30 seconds. Add the rest of the ingredients and pulse until garlic is no longer in big chunks.

This makes ALOT, but it will stay good in your fridge for about 5 days. Enjoy!

15-Minute Warm and Hearty Taco Soup

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2 Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes
4 oz can diced green chilies 

1lb can or frozen corn, drained
15 oz can black beans, drained 

15 oz can red kidney beans, drained 

15 oz can white beans, drained 


Garnish With: 
Sour Cream 
Frito's 
Cilantro leaves

 Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream, Frito's and cilantro leaves if desired. 

8 large servings

White Chicken Chili

Easy, delish, and makes a ton.

4-5 cans Great White Northern beans DO NOT DRAIN
1 onion, chopped
4 cloves garlic cut up small
1 can green chilies (7 oz, chopped)
4-5 chicken breasts shredded
1 tsp cumin
1 tsp oregano
3 cans chicken broth
1 c sour cream
1 c Monterrey Jack cheese shredded

Saute onions and chopped garlic with a little EVOO. Boil chicken breasts in chicken broth until fully cooked. Remove chicken. Add onions and garlic into still boiling broth. Then add chilies, cumin, oregano, and beans (UNDRAINED). Simmer for 1 hour. During that time, shred the chicken. Just before serving, add shredded chicken back into pot, as well as the shredded cheese and sour cream.

Top with chips, shredded Monterrey Jack cheese, and sour cream.

Cheese Enchilada Casserole

Another one from "Cooking Light." Really good, and vegetarian.

1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsp. chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
1. Preheat oven to 375.
2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with 3 tortillas.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375 for 20 minutes or until cheese melts. Yield: 4 servings.

CALORIES 299 (18% from fat); FAT 6g (sat 2.8g, mono 1.7 g, poly 0.9 g); PROTEIN 19.1 g; CARB 42.3 g; FIBER 4.3 g; CHOL 15mg; IRON 1.4 mg; SODIUM 1029 mg; CALC 332mg

La Bamba Casserole

This is from my best of "Cooking Light" recipe book and is really good if you're looking for Mexican-with-a-twist.

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
2 cups frozen whole-kernal corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
1. Preheat oven to 375 degrees.
2. Cut chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey and next 5 ingredients; saute 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375 for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions. Yield: 6 servings (serving size: 1 1/3 cups.)

CALORIES 344 (28% from fat); FAT 10.7 g (sat 6.3 g, mono 2.9 g, poly 0.8 g); PROTEIN 32.2 g; CARB 30.7 g; FIBER 7.4 g; CHOL 77 mg; IRON 3.2 mg; SODIUM 902mg; CALC 269mg

Creamed Tacos

fry 1 and 1/2 pounds ground beef with onion and green pepper to taste. drain fat. add one 10oz can tomatoes and green chiles diced. 1 10 oz can enchilada sauce, one small can of evaporated milk, and 1/2 cup grated cheese. Stir until cheese melts, then fry one package of corn tortillas (not deep fryed but just a little bit of oil in the bottom of pan and fry until they are a little bit crispy) Then layer totillas, then meat sauce , then repeat layers, and end with the meat on top and top with 1/2 cup grated cheese. Bake @ 350 for 20 minutes

Cafe Rio Rice

2 c. Basmati rice (rinse twice and drain) I used minute rice and just put everything into the pan, didn't rinse or drain
2 T. oil
1c. water
1/2 teas. salt
1/4 c. lime juice
1 small can of diced green chiles
2 c. chicken broth
place in pan, bring to a boil, then let simmer on low for 20 mins.

After I cooked it I added about 1 T of finely chopped cilantro, so good!

Cafe Rio Chicken Recipe

5lbs chicken breast
1 small bottle kraft zesty italian dressing
1 T. chilli powder
1T. cumin
3 cloves minced garlic

cook for six hours in a crock pot on low, shred and cook for one more hour.

Cafe Rio Pork

1c. Pace salsa
1c. Brown sugar
1c. Dr. pepper soda
2pound pork roast

Mix salsa, sugar, and soda together and pour two-thirds of the mixture over the pork roast and cook on low in a crockpot for 8-10 hours or until it falls apart. an hour before serving shred the pork and pour remaining mixture into the meat mixture cover and let simmer. Sooooo good and super easy!

homemade tortillas

Today i got the craving for tortillas... and there is something so delish about them when they are homemade...

this is the easiest recipe ever!!
I like to just eat em plain but they'd be good with butter, cinnamon, and sugar.... or to have tacos. or fajitas... yum yum!

2 1/4 cup flour
1/4 c butter flavored shortning...
1tsp corse salt...

I mix that up in my food processer until it looks like bread crumbs...
then add 1 cup (really really HOT) water

roll into balls and then roll out as flat as you can get...
cook over medium heat in a non stick pan... flip once it starts to bubble..

Cafe Rio Green Chile Rice

I originally got this recipe from my friend Anna's blog. After experimenting with it a few times, I finally figured out how to make it work.

Ingredients:
1 cup original Uncle Ben’s long grain white rice
2 ¼ cups water
4 small chicken bouillon cubes
3 garlic cloves, minced
1/2 bunch cilantro
1 4-oz. can green chilies
1/2 onion
Chop cilantro, green chiles, onion and garlic together in a food processor. Add rice, water, green chile mixture and chicken buillion in a pot and bring to a boil. Cover and simmer 25-30 minutes until water is evaporated and rice is tender.