Tag Archive | mexican

Carmelized Onion and Chicken Tostadas

Unlike my sister Julie, I don’t invent recipes. I copy, I adapt, I follow recipes. So when I DO invent a recipe, I am so. stinkin. proud. Add to it that tonight I put this together in 30 minutes. And it was delicious!! So good! I guess this is just another testiment to the vast amount of things that can be accomplished when your husband is home.

Ingredients:

  • 8 corn or flour tortillas – 6 inch
  • can of black beans
  • 1/2 lb. meat of your choice. (I usually hate when recipes say this, because it reminds me of the “choose your adventure” books and how good could a recipe be if something like meat is not specific? However, honestly – lots of things would be so yummy here. Leftover pork tenderloin, rotisserie chicken, grilled chicken breast, ground turkey, ground beef.)
  • one onion
  • avocado
  • tomato
  • cilantro
  • mexican spice mix (if you don’t have something along these lines available a splash of Tabasco would work)

Instructions:

  • Toast tostadas: Brush each side with olive oil. Put under the broiler for 3 minutes, watching closely. When they are browned, flip sides. Set them aside.
  • Caramelize onion: Slice onion vertically. Put in a pan with steaming olive oil on medium heat. Cook for a while until they are brown in color. I add 1/2 t of sugar about halfway through.
  • Prepare meat: saute ground beef or grill chicken breast and slice. Set aside.
  • Dice avocado and tomato and wash and chop cilantro.
  • Layer tostadas: tortilla, onion, meat, beans. If you are like me and like your food very HOT to taste, stick these layered tortillas back under the broiler at this point. Then add avocado, tomato, and cilantro.
  • Serves 4.

 

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Taco Salad with Cilantro Lime Dressing

Taco salad is usually one of those meals where the dairy is conspicuously missing. Not so here! Sam told me, “Mom, I’m really enjoying this!” Too cute! I shred his lettuce quite a bit, but he does eat it!  Make sure to include as many toppings and spices as you can here, and you won’t even miss the cheese!

Ingredients:

  • 1/2 lb ground turkey
  • head of romaine lettuce
  • two roma tomatoes
  • two avocados
  • can of black beans, rinsed and drained
  • handful of frozen corn
  • two handfuls of cilantro
  • packet of taco seasoning, or a homemade mix similar to this one

Instructions: Wash lettuce and tomatoes. Shred lettuce, chop tomatoes and avocado. Pile all ingredients on lettuce. Brown turkey and when almost done, add your taco seasoning. Put on top of salad.

For the vinaigrette: (recipe adapted from foodnetwork.com). (Note: I did not measure here. I had two hungry little ones. I probably used less sugar and olive oil.)

  • Place lime juice, orange juice, honey, orange zest, and sugar in a large bowl. With a whisk in 1 hand and the oil in another, slowly begin to add the oil until it’s all gone. Season with salt and white pepper, to taste.

Katie’s Mexican stew

My friend Kate made this for me a week after I had a baby. I devoured it. I am very impressed with the flavors and wholesome yumminess in every bite!
– 1 lb chicken – I boil it and pull it apart (shredded)
– Cooked rice (start with 3/4 c uncooked) and 1.25 c water – I use less than normal so it doesn’t get too mushy when you add it to the soup – I prefer brown rice, but I’m sure either would be good
– can of black beans – rinsed
– can of corn – rinsed
– can of diced tomatoes – rinsed
– a few cups of chicken broth – however much you like, I guess depending on your preferred consistency
– lime juice (usually do about 1 lime’s worth)
– about 1 T of chili powder (again can vary based on preference here)
– about 1/2 T of cumin
– salt and pepper
– a bay leaf or two – kinda weird, but I feel like it really does make a difference
– a little garlic or garlic powder
I just mix it all together and let it simmer for a bit.
Toppings:
– chopped cilantro
– chopped avocado
– slices of lime
– tortilla chips
– (shredded cheese)
– (sour cream)

Recipe review: The Pioneer Woman’s Tortilla Soup

 My family had this dish when we were all together in the mountains to get our Christmas trees. Everyone absolutely loved it, even the little kids! It is very filling for a soup! Make sure you have plenty of avocado if you are omitting dairy toppings. You won’t even miss them! Delicious! Way to go, Ree!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • 1/4 cup Diced Green Bell Pepper
  • 1/4 cup Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • FOR THE GARNISHES:
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)