Un-refried beans

I don't remember where I printed this recipe from, but man alive, are they good.  They're so simple and cheap and I had a hard time not eating the whole batch with a spoon right out of the crock pot. These are great on tostadas, in bean burritos, as a side dish, or any other way you can imagine them. 

1 lb. dry pinto beans, picked through and rinsed

1 medium onion, diced

1 jalapeno, diced

1 T garlic, minced

1 tsp cumin

1/2 tsp chili powder

10-15 cranks cracked black pepper

1-2 tsp salt

6 cups water

Place onion, garlic, jalapeno, cumin, chili powder and pepper into crockpot.  Add the sorted and rinsed beans and the water.  Stir everything well to distribute seasoning.  Cook on high for 4 hours on high or 8 hours on low.  After cooking, remove as much water as possible, saving it in a bowl.  Mash the beans {I used my potato masher}, adding in just enough reserved water to get the consistency you want.  Season the mashed beans with salt.  I would start with 1 tsp, taste, and add more if needed.

This recipe ends up making about six cups of refried beans, so I took the leftovers and divided them into two-cup batches in ziploc freezer bags. Cool completely in refrigerator, then transfer to freezer.  To use the frozen beans, you can just put them in the fridge in the morning and they'll be thawed by dinner.  Or, if you're like me and can't seem to plan that far in advance, you can always put the whole ziploc bag into a bowl of warm water and they thaw in no time.

Chicken Lime Tacos

This recipe comes courtesy of my sister-in-law Christy!

1 1/2 lbs chicken breast

1 Tbsp chili powder

3 Tbsp lime juice

1 can corn

1 can black beans

1-1/2 cups chunky salsa (I use my own canned salsa)

Taco Seasoning, to taste.

Place chicken in crockpot, mix together lime juice and chili powder and pour over chicken. Cook chicken for 5-6 hours on low. Remove chicken, shred and return to crockpot with the juices. Add corn, beans and salsa and enough taco seasoning to give it a bit more kick. Add more salsa if mixture appears a little dry. Stir and cook for 30 minutes on low or until heated through.

I serve this mixture with tacos, nachos, salads and quesadillas.

Peruvian Breakfast Tacos

Really, this is just breakfast burritos with Edam cheese, the only melting cheese here and it is wonderful cheese anyway, and cilantro, and aji, the Peruvian equivalent of jalapenos but even more flavorful and a lovely orange color even though they are called aji verde! Tomatoes, green onions and cilantro round it out! So yummy and such a pretty plate of condiments!

Fish Tacos with Honey-Cumin Slaw and Chiptole Sauce

1 pound tilapia fillets, cut into chunks
1/2 cup fresh lime juice

1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin

1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying

2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
1 (7 inch) (8 inch) flour tortillas

1. Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Mexican Spaghetti with Meat Sauce

This is SO yummy!! Defiantly going into the rotation!

2 ancho chili peppers, stemmed and seeded {i found a big bag of them at Wal-mart}
3 cups chicken stock
1 tablespoon EVOO - Extra Virgin Olive Oil
3/4 pound ground beef
3/4 pound fresh chorizo {i used soyrizo - couldn't taste the difference at all - neither could Shayne and it's way healthier!}
1 onion, finely chopped
2 cloves garlic, pasted (finely chopped then mashed with salt) or grated
1 bay leaf, fresh or dried
Salt and pepper
2 pinches cinnamon {i omited}
1/4 cup tomato paste
1 12-ounce bottle Mexican beer, such as Dos Equis {i used beef stock}
1 pound spaghetti or whole wheat spaghetti
1/2 cup grated queso asadero, cotija or Jack cheese, plus more to pass at table
Finely chopped scallions, cilantro or parsley, to garnish

Simmer peppers in stock for 15 minutes to reconstitute, then purée stock and softened peppers in a food processor.

Meanwhile, heat EVOO in heavy pot over medium-high heat. Add beef and chorizo, brown 12-15 minutes then add onion, garlic, bay leaf, salt and pepper, and cook 8-10 more. Sprinkle in a little cinnamon then add tomato paste and cook 1 minute, stirring.

Add beer {stock}, stir a minute more then add the stock and pepper purée. Reduce heat and simmer 15 minutes.

While sauce simmers, bring water to boil for spaghetti. Salt water and cook pasta to al dente. Heads up: save a cup of starchy cooking water just before draining. {i didn't need this, my sauce was the right thickness for us}

Toss pasta with reserved water, half of the sauce and a couple of handfuls of grated cheese.

Serve in bowls with extra sauce on top, garnished with more cheese, scallions and cilantro or parsley.

Rachael Ray

Mexican Rice

I love the rice you get at Mexican restaurant and finally found a make-at-home recipe that rivals them. It was really easy and turned out perfectly, even though I'm afraid of making rice on the stove and usually use my trusty rice cooker. 

Mexican Rice

3 T vegetable oil
1 cup uncooked rice (not instant)
1 tsp garlic salt
1/2 tsp cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.  Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Zucchini and Corn Quesadillas

*photo and recipe (adapted) from here

3-4T olive oil
2 cloves garlic
1 onion, diced
1-2 medium zucchini, halved and thinly sliced
1 can sweet corn (if you have fresh, I think it would be so much better)
1 can black beans, drained and rinsed
1 t cumin
lots of chopped cilantro (depending on your tastes)
salt & pepper
8 whole wheat tortillas
1 cup shredded cheese (I used pepper jack, but any cheese you love would work)

Preheat over to 400 degrees.

In a medium skillet, heat olive oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook one minute more. Add zucchini (and corn if you're using fresh) and cook until it begin to soften, about 5 minutes more. Add corn and beans and cook until heated through. Season with cumin, salt, pepper and cilantro.

Spread one side of tortillas with olive oil. On a cookie sheet place one tortilla, oil side down, fill with zucchini mixture and top with cheese (more or less depending on your tastes). Place remaining tortillas on top, oiled side up. Bake until cheese is melted and the tortillas begin to get crispy, about 10 minutes (you can also place under the broiler if you want it even crispier). Cut into wedges and serve immediately. I served mine with raspberry-chipotle salsa and it was fantastic.

**Only make the number of quesadillas you need for the meal. Save remaining filling to make additional quesadillas for lunch the next day. Or, just eat the yummy filling alone (like I did)

Chili's Salsa

Out of all the restaurant salsa's out there - Chili's and Uncle Julio's are my favorites... This taste's just like Chili's, so I thought I'd share. Sidenote: Why does Chili's have better salsa then On the Border? Same company - you'd think they'd give the better salsa recipe to the Mexican restaurant. Next challenge is to find a match for Uncle Julio's salsa.

I got this off of recipezaar and made a couple adjustments for a fresher taste (the cilantro and lime). It's been a hit every time I've made it... which has been quite a bit lately.

1 (14 1/2 ounce) can tomatoes and green chilies

1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)

4 teaspoons jalapenos (canned,diced, not pickled)

1/4 cup yellow onion (diced)

1/2-3/4 teaspoon garlic salt

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 c. cilantro, chopped

1 t. lime juice

1. In food processor place jalapenos and onions.

2. Process for just a few seconds.

3. Add both cans of tomatoes, salt, sugar, cumin, cilantro and lime juice.

4. Pulse all ingredients until well blended but do not puree.

5. Place in covered container and chill.

A couple hours of chilling helps blend the flavors, and gets better tasting each hour it sits.

Tamale Pie

I use to make this all the time when I first started cooking. It was when I thought that casseroles was the only form of cooking I could handle. Why I stopped making it, I'll never know because it is goood! But it's for sure going back into the rotation.

PIE

1 lb. ground beef

1 c. chopped onion

1 c. chopped green pepper

1 (16 oz.) can stewed tomatoes

1 (15 oz.) can whole kernel corn, drained

1 c. sliced black olives {i omit, not a fan}

I clove garlic, minced

2 tsp. chili powder

1 tsp. cumin

1 tsp. salt

1 ½ c. grated sharp cheddar cheese {i use 1/2 c., and it's plenty}

CORNMEAL TOPPING

¾ c. yellow cornmeal

½ tsp. salt

2 c. cold water

1 T. butter

- Preheat oven to 375.

- Cook ground beef, onion and green pepper in skillet until beef is browned. Pour off excess fat.

- Add tomatoes, corn, olives, garlic, chili powder, cumin and salt.

- Cover and simmer 20 minutes.

- Add cheese, stir until it melts.

- Meanwhile, stir cornmeal and salt into cold water in saucepan. Cook stirring constantly until mixture thickens and bubbles. Remove from heat and stir in butter.

- Turn meat mixture into greased 9x9 casserole dish {or I'm assuming a pie dish would work, hence the name}. Top with cornmeal mush.

- Bake for 40 minutes or until hot and bubbly.

Spiced Lentil Tacos

Don't be scared by this recipe. This is a great, cheap alternative to traditional tacos and lentils are definitely healthier than hamburger meat. A 1lb. bag of lentils is about $1.50 and will make 2 recipes. It's quite delish; even my Dad enjoyed these!

1 T olive oil
1 cup finely chopped onion
1 clove garlic, minced
1/2 t salt
1 cup dried lentils, rinsed
1 pkg taco seasoning
2 1/2 cups vegetable broth or water
1-2 chipotle chilies in adobo sauce finely chopped (can be omitted if you don't want it too spicy)
tortillas, warmed
shredded cheese
shredded lettuce or cabbage
diced tomatoes
sliced avocado or guacamole
salsa


Heat oil in large skillet or sauce pan. Add onion and garlic and cook until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are frgrant and lentils are dry, about 1 minute. Add broth and chipotle chilies; bring to a boil. Reduce heat, cover and simmer until lentils are tneder, 25 to 30 minutes.

Serve with cheese, lettuce (I prefer cabbage on these), tomatoes, avocado--whatever fixings you like on your tacos.

When I make these, I 1.5 the lentil portion. It's great as leftovers and makes a fabulous lunch at work the next day. You can also make a yummy taco salad.

enchilada bake

Here's another blog-stalked recipe. It's going on my regular meals list!

8 small flour tortillas, torn into quarters
1 Tbsp. olive oil
6 large leaves of kale, finely chopped
1 cup frozen corn
1/2 onion, chopped
2 cups cooked brown rice
1 can black beans, rinsed and drained
1 can cream of chicken soup
1/2 soup can of milk
2 cups salsa, divided
1/4 tsp. cumin
1/2 cup shredded cheddar

Saute onion and kale together with olive oil. Add corn and cook until no longer frozen. In large bowl, combine rice, beans, soup, milk, cumin and 1 cup salsa. Add kale/onion/corn mixture to bowl and mix well. Spray 9x13 pan with Pam and line with half of tortilla quarters. Spoon filling into pan and then top with remaining tortillas. Spread remaining 1 cup salsa on top {cover the entire thing - this keeps the tortillas from getting crispy while cooking} and sprinkle with shredded cheddar. Cook for 25 minutes at 375*.

Black Bean Fajitas

I've started blog-stalking the recipe blog of a girl in my ward. She has some great, healthy meals. This one was really tasty.

2 green bell peppers, cut into strips
1 onion, cut into strips
4 oz sliced mushrooms
1 cup frozen corn
1 can black beans, rinsed and drained
1 fajita seasoning packet + 1/4 cup water
2 cups cooked brown rice
guacamole
salsa, sour cream, and cheese if desired

Cook brown rice as directed. In a large skillet heat 1-2 Tbsp. olive oil and saute vegetables until tender crisp. Add black beans. Combine fajita seasoning mix with 1/4 cup of water. Add to cooked vegetables. Stir and cook until most of the liquid is absorbed.

Assemble however you like on the tortillas and enjoy! I think the next time I make these I might even just opt to eat them as a burrito bowl with a bit of extra rice!

Sweet Potato and Black Bean Burritos

This recipe is from a family friend...who is the healthiest eater that I know. Sounds like a crazy combination, but they're awesome together and amazingly healthy... which makes them even better to me. I added some cheese on top before I baked them. And then topped with some guacamole.

3 cup peeled, cubed sweet potatoes
½ teaspoon salt
2 teaspoon vegetable oil
3 ½ cup diced onions
4 large garlic cloves, minced
1 tablespoon minced fresh green chile
4 teaspoon ground cumin
4 teaspoon ground coriander

4 ½ cup cooked black beans (3 - 15oz cans)
2/3 cup lightly packed cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon salt
8 tortillas
Fresh Salsa
{I topped with 1/4 c. pepper jack cheese before I baked them}
Guacamole/Avocado {I did this instead of the salsa}

Heat the oven to 350 degrees.

Sweet potatoes in medium saucepan with the salt and water to cover. Cover & bring to boil, simmer till tender, roughly 10 minutes. Drain, set aside.

While these cook, warm the oil in a skillet and add onions, garlic, and chile. Cover, cook on med-low, stirring a bit, for about 5-8 minutes. Add cumin, coriander and cook for 3 minutes more, stirring frequently. Remove from heat and set aside.

In food processor add black beans, cilantro, lemon juice, salt, and cooked sweet potatoes; puree until smooth. Transfer mixture to a large bowl, and mix in cooked onions and spices.

Put your burritos together, and then put them seam side down in a lightly oiled baking dish or tray, and cover with foil, bake for 30 minutes. Serve with Salsa.

{Pictured with Rachael Ray's Tex-Mex Fried Rice... yummy!}

Honey LIme Chicken Enchiladas

This is my new favorite mexican dish! Sweet and spicy at the sime time so different!

6 TB honey
5 TB lime suice ( 1 large lime)
1 TB chili powder
1/2 tsp garlic powder
1 tsp salt

3 chicken breasts
Montreal steak seasoning ( packets sold by taco seasoning, etc)
1 can black beans
8-10 flour tortillas
1 lb monterey jack cheese, shredded
16 oz green enchilada sauce
1 Cup heavy cream ( or whole milk)

Mix first four ingredients together and set aside. Place chicken in a saute pan and season with half package of montreal seasoning, and cook till almost done, add honee lime mixture to chicken pan and shred chicken. saute until Chicken is completely cooked.

Pour half of enchilada sauce on bottom of 9 x 13 dish Filll flour tortillas with chicken beans, and cheese, save some cheese for top. mix the reamaining enchilada sauce with the cream and leftover sauces from the chicken. Pour sauce on top of enchiladas ( they will be swimming in liquid its okay) and sprinkle with cheese. Bake 350 for 20-30 min until brown and crispy on top.

Smoky Chicken Tortilla Soup

LOOOOOVVEEE the smokiness of this stuff!
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil (EVOO)
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce {next time I'll just use the adobo sauce, no chipotles - it was too spicy for my kids to eat}
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish

Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.

While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.

Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table.

a Rachael Ray

Mean Green Tortilla Soup

This is a lot like my Mom's tortilla soup that I posted a while back... but Rachael Ray adds tomatillos to it... and I loved it!! It makes it greener, tangier and more flavorful. Next time I think I'll add some rice like in my Mom's recipe.

2 cups chicken stock
2 cups water
3 ears of corn, kernels removed (reserve shaved corn cobs)
1 package corn tortillas, cut into strips
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken thighs or breasts
1 onion, chopped
2 garlic cloves, grated
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
10 to 12 tomatillos, husks removed
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups jack cheese, shredded
3 avocados, chopped (optional)
{1 pint cherry tomatoes, quartered lengthwise - I added}

Preheat oven 400°F.

In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.

Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.

Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.

Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.

While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.

Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

Crockpot Beef Tortilla Wraps

round rump roast
Green Mexican Salsa (I use the La Costena brand)
tortillas
shredded cheddar cheese
tomatoes

Put meat and salsa in crockpot for 4-6 hours on low. Shred. Place in tortillas, sprinkle with cheese and tomatoes. Super simple, super easy and super yummy! I serve with spicy creamed corn.

Chicken Picante

{{This is good and fresh tasting... although not the most amazing chicken I've had - it's really easy and simple and uses ingredients that I usually have on hand. It's a great standby meal.}}

4 boneless/skinless chicken breasts
1 c. salsa
1/4 c. Dijon mustard
2 T. fresh lime juice
1/4 c. sour cream
1 lime sliced into 4 wedges
chopped cilantro

Preheat oven to 375F.

Mix salsa, mustard and lime juice. Put chicken in pan and cover with salsa mixture. Cover with foil and bake for 40 minutes. Remove foil and cook for another 10-15 minutes. Place chicken on plate and top each breast with 1 T. sour cream, cilantro and lime wedge.

I sometimes serve with black bean, corn and avocado salsa.

Black Bean, Corn and Avocado Salsa

1 can corn, drained
1 can black beans, well rinsed and drained
4 roma tomatoes, chopped
4 avocados, chopped
1 pkg. DRY Italian dressing seasoning (salad dressing isle)
1/4 c. oil, salad or olive
1/4 c . vinegar
2 T. water

Mix and serve. Good if you let it sit mix the flavors - if I do this, I just add the avocados in last so they don't brown.

Beef or Chicken Fajitas

{I posted part of this recipe before, but wanted to add my modifications}

fajita marinade (see below)
1 1/2 lb. beef boneless top sirloin steak, 1 1/2 in. thick OR 6 chicken breasts
onion, sliced
an assortment of bell peppers cut into strips {our faves are red, yellow and orange - they cook faster too}
12 oz. mushrooms, sliced
spanish rice
black or refried beans
tortillas
other fajita fixings you like: picante sauce, cheddar/monterrey jack cheese, avocados, sour cream, lettuce, tomatoes, etc.

Marinade beef/chicken for 4-24 hours covered in fridge, turning occasionally.

• Heat grill.
• Lay out a piece of foil, making a little tray for your grill. Place the strips of peppers and sliced mushrooms on it, and sprinkle with EVOO and salt and pepper.
  
• Place the tray on the heated grill.
  
• Throw the beef/chicken on the grill to cook till your desired doneness with the beef and til the juices run clear with the chicken.
• Assemble with tortillas, beef/chicken, peppers, shrooms and other fajita fixings.
  

Beef Fajita Marinade
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 t. sugar
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

OR

Chicken Marinade:
¼ c. cooking oil
3 T. lime juice
2 T. red wine vinegar
2 T. chopped onion
1 clove garlic
½ t. sugar
½ t. oregano
¼ t. salt
¼ t. pepper
1/8 t. ground cumin

I've even done this in the crockpot. Instead of using olive oil in the marinate I used beef or chicken broth (whatever you're cooking). Put the meat in the crockpot, and then added the peppers 30-45 minutes before I'm ready to eat. Really good... and super fast!

And if you have any leftovers... make this tortilla soup... it's SO good. I threw the leftover chicken, peppers and Spanish rice in with the other ingredients and made fajita soup. REALLY good!!