Turkey Nachos

Tired of the turkey leftovers? Tired of the "traditional?" I heart these nachos. And they use up leftovers in a new way!

3 tbl. lime juice
2 tbl. olive oil
1 tea. cumin
1 tea. garlic powder
2 c. cooked turkey- coarsely chopped (or chicken)
1 (10 oz) pkg. tortilla chips
1 can refried beans
cheese
salsa
sour cream

Whisk the lime juice, oil, cumin, and garlic powder. Toss with turkey in a small bowl. Season w/ salt and pepper. Layer tortilla chips in bottom of baking dish. Spoon beans over top, toss on turkey, and sprinkle with cheese. Pour salsa on top and bake at 425 for 15-20 mins.  Serve with sour cream.

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Homemade Taco Seasoning

In preparing for our "Fiesta Friday" which is a family tradition at our house I realized I was out of taco seasoning so I whipped some up real quick. I thought I would share the recipe. I found it online a while ago. I realize that if you coupon you can often get taco season for pennies or even free, but once you try homemade seasoning you will never again buy it from the store. I usually make about 6 months worth at a time and it only costs me about $2.50-$3. But the best part about this recipe is that you can make any amount that you want/need.

Homemade Taco Seasoning

Ingredients:

1 part chili powder

1 part ground cumin

1 part garlic powder

1 part onion powder

1/4-1/2 part crushed red pepper

Directions:

Mix all spices together and store in an air tight container.

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Black Bean Salsa

Ok, I'm going to level with you here. I could label this "the best," but you wouldn't believe me. So I am just going to tell you this fact: This recipe makes A LOT, it's perfect for throwing a party. I have to break out my huge bowl to make it. Am I throwing a party? No. I am not. I have made this salsa for myself, and me alone. (the husband hates salsa) I will be downing this bowl and a bag of tortilla chips over the week. For lunch, for dinner, sometimes for breakfast.

It is that good. 

So grab yourself a giganta-bowl (preferably with a sealable top) and toss this stuff in it! 

2 cans drained corn
2 cans drained black beans
1-2 chopped tomatoes
1 chopped yellow (or purple) onion
1-2 chopped jalapenos- or 4 oz. can diced (or, if you don't like spicy, leave it out altogether)
1 small can chopped black olives
cilantro- to taste
2 tea. cumin
juice of a few limes
1 pkg. taco seasoning
chili powder- to taste

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Puerto Rican Beef Steak

This recipe is one of my in-laws favorite. My father in-law is from Puerto Rico and we have this meal all the time since it's so simple to make.

Needed: Cube Steak

Large Onions (half an onion per steak)- sliced

Vinegar

Oil

Rice

You start by placing the cube steak into a casserole dish and pouring enough vinegar to completely cover them. Then top with onions and let sit for at least 15 mins (I like to let mine sit for an hour but this meal still tastes great sitting for only 15.)

Once meat has sat in vinegar, heat a splash of oil (only enough to keep steak from sticking to pan) and beef steak, leaving vinegar and onions in the casserole dish, into frying pan. Cook completely.

Once beef steak is completely cooked add vinegar and onions to frying pan.

Simmer until onions are tender, there will be a lot of juice still in the frying pan (which is the best part).

Serve Steak and onions over rice (I use white or jasmine) and top with sauce.

Sorry I don't have more pictures, I forgot to take them. Hope you all enjoy!

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Garden Salsa

This is my mom's recipe, and I have to say, my FAVORITE recipe! Note: After all the chopping, slicing and squeezing, it takes about 2 hours if you have no help... but TOTALLY worth it!

Here's what you need (makes a good party-size amount):

18-20 roma tomatoes*

1 large onion

1 bunch of cilantro

4 limes*

3-4 garlic cloves

1 jalepeno pepper

1-2 tsp. salt

Finely dice tomatoes, onion (I used a food chopper for the onion), cilantro, and garlic; add to a large bowl. Roll limes on counter top with pressure from hand to loosen the inside of the limes, then squeeze juice from all 4 limes into bowl. Finely chop jalepeno pepper (note: if you are a spicy wimp, like me, use only 1/3 of the pepper, and 1/4 of the seeds; otherwise go for it!) Add salt to taste. Let sit in the fridge for about 30 min to 1 hour for juices to combine, and ENJOY!

*Use organic if possible. Not only are they better for you, but they are much more juicy and flavorful! Makes for a very very delicious salsa!

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Taco Stuffing

2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmeruncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

Serve as the filling in a taco, ontop of a taco salad, dip with tortilla chips, or freeze the leftover meat/rice mixture to defrost and reheat later.

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Vegetarian Fajitas

Earlier this week, my husband was really sick and I could not take care of him much because I had to work all day. On my way home from work, I was brainstorming with meal ideas that would be quick (because I was really hungry) and that would help fight his illness (because he was really sick). By the time I got home, this delicious meal popped into my head! Because everything is cooked in a pan, it was quick to prepare; and because of the ingredients, Chris started feeling better the next day! The combination of the onion and peppers provide a very powerful antiviral and antibacterial quality to this meal, not to mention the nutrients from all the other whole foods!

You will need (for 4-5 servings):

1 large onion, sliced

1-2 peppers, chopped or sliced (the more colors you have, the more nutritional variety you have!)

2/3 cup of sliced mushrooms (amount depends on your preference really)

1 roma tomato, chopped

1 lime, quartered

3-4 Tbsp chopped fresh cilantro

1-2 Tbs of oil (preferably oil that is refined for high heat, like sesame oil, to avoid free radicals in your meal)

Multi-grain tortillas

1 can of black beans, heated, rinsed and drained

On Low-Medium heat, add oil to pan. When oil is heated, add onion, peppers and mushrooms. Stir frequently, until vegetables begin to soften. Do not overcook! Meanwhile, in a sauce pan, heat black beans on low heat.

When vegetables have softened, add tomato. Stir frequently for a few minutes until tomato is slightly cooked. Then remove pan from heat.

On a tortilla, layer: small amount of black beans, small amount of vegetables. Garnish with cilantro, and juice of lime quarter.

Wrap and enjoy!

Note: My husband and I each had 2, and they kept us full for quite a while!

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Easy Chicken

OK, this is super easy.

1 whole chicken (or as many boobies or thighs to suit your family needs)
1 jar green salsa (the tomatillo kind)

Plop it in a crock pot on low for 6-8 hours (watch it, too long and it falls right off the bone, and digging out bones is no fun) and shred meat for tacos, enchiladas, anything! I shred mine in 1 cup portions and put it in Ziploc bags in the freezer so I always have yummy chicken for casseroles and such.
ENJOY!

(pic to come soon)

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Enchilada's

I missed mexican week (forever ago), but I made these last night and took some pics, so I figure I'll just post it anyway. I got this recipe from my mother in law and I love it because it isn't very spicy. (It's the american version of mexican food haha)

1 10 oz can of chicken, drained (or 2 if you really like them chickeny)

1 cream of chicken

1/2 cup sour cream

1/4 cup milk

1 can corn (drained)

chili powder

dried onion

shredded cheese

8 tortillas (flour)

Mix all ingredients (minus the tortillas) together in a pan on medium heat until heated through. The chili powder, dried onion and cheese is all personal preference, I usually put a handful of shredded cheese, and a couple dashes of both chili powder and onion.

Pour about 1/4 to 1/2 cup of the mixture onto each tortilla (just eyeball it), and put some of it in the bottom of a 9x13 baking dish so they don't stick. Roll up tortillas and place in dish and cover with tinfoil. Cook on 350 for 30 minutes.



When they are fresh from the oven, sprinkle cheese and let melt.

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Slow Cooker Southwest Chicken Stacks

This is what I will be making for the 4th! I'll post pictures soon. But seriously, how easy could this be?!

2 c. frozen corn
1 can black beans- rinsed and drained
2 lrg. frozen chicken breasts
1 1/2 c. salsa

Lightly grease slow cooker, pour corn on the bottom. Layer frozen chicken on top, then cover with beans & salsa. Cover and cook on low for 6 hrs. Remove chicken and shred with forks. Return to cooker and stir until combined with beans and corn.

Serve on a bed of tortilla chips & top with garnishes of lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedge, etc.

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Baked Nachos

When I'm feeling lazy- I am the first to dollop some refried beans on a plate of tortilla chips and fire it up in the microwave. But when I'm feeling a bit more adventurous, I make these yummy baked nachos! (bonus? They work great with leftover turkey from Thanksgiving- yay leftovers!) You can substitute cooked chicken to make things easier, I just boil some frozen chicken breasts. Easy peasy.

3 tbl. lime juice
2 tbl. olive oil
1 tea. cumin
1 tea. garlic powder
2 c. coarsely chopped, cooked turkey or chicken
1 (10 oz) pkg. tortilla chips
1 can refried beans
shredded cheese
salsa
sour cream

Whisk lime juice, olive oil, cumin, and garlic powder. Toss with meat in a small bowl. Season with salt and pepper. Layer tortilla chips in the bottom of a greased baking dish. Spoon beans over chips, then top with meat and sprinkle with cheese. Add another layer of chips, pour salsa on top and sprinkle with cheese.
Bake for 15-20 mins at 425. Serve with sour cream (and whatever other toppings you like on your nachos!)

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Sour Cream Enchiladas

Sour Cream Enchiladas

1 can cream of chicken
1 can cream of celery
1 small can diced green chilis
1 pint sour cream
1/4 cup chopped onions
1 1/2 lbs ground beef, browned (I prefer using chicken. Sometimes the canned kind and sometimes I'll cook a couple of breasts and shred them.)
1 cup shredded cheddar cheese
1 cup shredded jack cheese
5-6 home-style flour tortillas

Combine first 5 ingredients. Spoon meat onto individual tortillas and sprinkle with some shredded cheese. Plop a scoop of sauce mixture on top of cheese.




Roll up and place in a greased pan.



Pour remaining sauce over enchiladas, making sure it goes down around the edges. Sprinkle with remaining cheese.




Cover with foil and bake at 350 for 45 minutes.

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Southwest Fettucine

I've got two versions of this one. Both are yummy!

Expensive, but super quick version:

1 pkg. refrigerated fettuccine noodles
1 can diced tomatoes w/ green chiles
1 pkg. frozen southwest chicken strips, thawed (or two pkgs of the refrigerated kind)
1 green bell pepper, sliced
1 c. shredded monterrey jack cheese
1 small can sliced olives

Cook noodles as directed, drain. In a large skillet, sautee the green bell peppers until soft. Then combine noodles and peppers in large skillet with tomatoes and chicken. Toss in the olives and heat through. Sprinkle servings with cheese.

Cheap, but more time consuming version:

9 oz. (half a box) of dry fettuccine noodles
1 can diced tomatoes w/ green chiles
4 chicken breasts, cut into strips
2 tbl. olive oil
Chili powder- to taste

1 green bell pepper, sliced

1 c. shredded monterrey jack cheese

1 small can sliced olives

Cook noodles in a large saucepan. In a skillet to the side, cook the chicken with a bit of olive oil and coat chicken with chili powder to taste. Cook chicken all the way through, then toss in the green pepper to soften. When the noodles are done, drain and add to the chicken/peppers. Toss in the olives and sprinkle cheese on each serving.

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Vegetarian Taco Casserole

1 can black beans, drained
1 can "ranchero style" pinto beans w/ liquid
(I have yet to find "ranchero style" so I just get regular pinto beans)
1 c. salsa
1 small can sliced black olives
1/2 c. sour cream
2 tea. chili powder
3 c. crushed tortilla chips
Grated cheddar cheese
chopped tomato
lettuce

Mix beans, salsa, sour cream, olives, and chili  powder in a large bowl. In a greased 9x9 pan, layer 1/2 tortilla chips, then beans, then top with cheese. Repeat layers. Bake at 350 for 20-30 mins. Top with chopped tomato and lettuce.

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Creamy Green Enchiladas

I don't have a picture for this one because (1) I forgot and (2) it was super late when I made it, and was in a rush- it was at least 7:30 by the time we ate. Anyway, it's not the easiest thing to make (but my standards for "easy" are kind of pathetic) but the end result was ridiculously yummy. They also taste extra good the next day as leftovers.




Filling:
3 c. cooked, chopped chicken (I used frozen- and left them frozen, they cooked up fine in the enchilada)
2 (4 oz.) cans of green chiles, lightly drained
1 pkg. (8 oz.) cream cheese- softened
1 can black beans, rinsed

Sauce:
2 tbl. butter
1/2 c. chopped onion
2 tbl. flour
1/3 chicken broth
1/4 c. milk
1/4 tea. salt
1/4 tea. pepper
1 can (7 oz.) green chile sauce
1/2 c. sour cream

Shredded Monterey Jack cheese
8 taco sized flour tortillas
Handful of chopped fresh cilantro

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add chicken and black beans. Stir to combine and set aside.

In a large skillet, melt the butter over medium heat and add the onions. Stir occasionally until onions soften and become translucent. Sprinkle the flour over the onions and stir well. Slowly whisk in the chicken broth, then the milk. Whisk around until flour becomes less clumpy and eventually smooths out. Add salt and pepper. Remove skillet from heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9x13 dish. Spread 1/4 c. of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 c. of the chicken mixture. Top with a small amount of cheese and roll up, then place seam side down in the dish. Continue filling enchiladas until the dish is full.

Pour the rest of the sauce over the top of the enchiladas. Top with cheese. Bake at 375 for 20-30 minutes. Sprinkle fresh cilantro on top and serve.

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Enchilada Casserole

Not sure if someone already posted a recipe like this... if so, I am posting it again! :)
I finally went grocery shopping lastnight so I can start making REAL meals (versus cereal, eggs, and grilled cheese sandwhices). I enjoy cooking when I know I have all the ingrediants and its simple and easy to make. So thats why this meal is perfect!! Its super duper easy and fairly quick to make.

Ingrediants:
Ground turkey (or beef or chicken... whatever!)
Onions
Jalapenos (optional... but they added a great flavor)
Enchalada sauce (one small can should do... but if you are making a huge casserole you might want to add some more. I used red sauce but a mix of red/green is always good)
Cheese
corn tortillas

Brown the turkey in a skillet and mix with onions and any peppers desired.
Once turkey is cooked, add a small amount of enchalada sauce for added flavor.



In a casserole dish of choice, coat in oil (make sure you coat it well. Dont want sticking!) and layer with corn tortilla halfs. (Half tortillas allow you to line the edges of the dish perfectly. That way cheese or meat wont bake to the pan)

Place a layer of cheese on the tortilla halfs. Then fill your dish with the prepared meat. Place a second layer of tortilla halfs on top of meat and sprinkle cheese over the top. Final topping is pouring the remainder enchalada sauce over the entire dish.


Place in preheated oven (350 degrees) for about 10 minutes. Long enough to get everything melted and hot!!


this is what is looks like after you have pigged into it before taking a picture of the final product.


and this is what a happy husband who hardly gets a home cooked meal looks like while stuffing his face like a starving child (a very handsome starving child at that!)

Thats it folks... enjoy!

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Pita Tostadas

Do you have a toaster oven? Of course you do! Cause they rock! This is also a fun one to let the kiddos help with. The twins picked their own toppings and sprinkled them on themselves. (such big girls) We baked them separately- as only one fits into the toaster oven- but the toaster oven doesn't make our house broiling hot.

6 in. pitas
1 can refried beans
6 oz. sliced chicken or steak (optional- ours was vegetarian tonight)
1/2 c. diced red onion
1 small can diced green chiles
Shredded cheese (experiment w/ different kinds)

bag shredded cabbage
1/2 c. chopped cilantro (optional- the husband has banned cilantro from our house)
your favorite salsa
sour cream

Preheat your oven (or toaster oven!) to 425, smear the refried beans onto one side of the pita, then top with whatever you like, meat, onion, chiles, cheese, etc. (except cabbage, cilantro, salsa, and sour cream)
Bake for 8 minutes. Then top with cabbage, cilantro, salsa, and sour cream.

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Chicken Fiesta...

Yeah I totally made up the name for that. There is no title, I just throw things in a skillet and eat it :)
OK, so here's the ingredients.

2 or more cups of cooked chicken (I used a rotisserie chicken, just for you Lacie :) )

About a full can of corn

And black beans

A shake or two of Ranch Mix (I'd guess about 1-2 Tbsp)

1/2 to a full packet of McCormick (sp?) Chicken Taco seasoning 

Here's the chicken. It was all I had left, I would have used more though.

Cut up the chicken into chunks and toss into a skillet to start warming it through. I toss in a little EVOO, because I can... I have a fear of food sticking to my pans. George probably fears it more, he is the designated dishwasher in this house :)

After about 3-5 minutes, toss in the corn and black beans. Use the whole can if you use 2 or more cups of chicken.

Sprinkle the Ranch mix and Chicken Taco mix on and start mixin' it all together. If you feel like it's too dry, put a glug of water or salsa or something in it.

Here it is :) Yummy.

Serve over rice, in a hard corn taco, in a flour tortilla, on a salad, in a cup, straight-outta-the-pan... whatever you choose.

And yes, that IS cottage cheese on top of mine. Sour cream was gone and George hadn't come back from the store yet with a new pint, I had to improvise. Starving momma.

ENJOY!

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Tex Mex Meatloaf

I don't have a picture because I'm  not allowed to make this very often. (my hubs hates salsa- freak) So I make it for others (of the non-freak variety) and it's a big hit. So yummy! I am anti-meatloaf. We had it way too much growing up, but this is delectable!

2 beaten eggs
8 corn tortillas- pulverized in blender or food processor
1/2 c. finely chopped onion
1/4 c. canned green chiles
1 tbl. chili powder
1 tea. salt
2 lbs. ground beef
1 c. salsa

Mix together in a large bowl all of the above ingredients except the salsa. Place into a greased pan- either two loaf pans, or a 9x13 pan (although I'm not 100% on the pan size, could just be a 9x9- eye it out) Pour the salsa on top. Bake 60 mins. at 350.

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Chili Sour Cream Bake

I adapted this recipe from another recipe blog called "Rad Recipes." I give all the credit to Katie who posted it in the first place. It is one of my new favorites! So delish!Here is the original:

1 lb. Ground Beef
¼ C. Chopped Onion
1 can (16 oz.) Kidney Beans, Drained
1 can (15 oz.) Tomato Sauce
1 envelope Taco Seasoning mix
1/4 C. Dehydrated Onions
1 can of Corn, Drained
1 C. (4 oz.) Shredded Cheddar Cheese
3 ½ C. Fritos (I use the cheap-o Walmart brand corn chips and they taste the same :))
1 ¼ C. Sour Cream

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese.

Sprinkle 2 ½ cups Fritos in bottom of 8x8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream on top of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.

The changes I made were these: first of all, I'm not sure why it calls for chopped onion as well as dehydrated onion. I only put one kind in, depending on if I have an onion on hand, or if I'm too lazy to chop it. #2 When you put the Fritos on bottom, they tend to go soggy and I personally hate soggy things, so I don't bake them in, but rather add them to the finished product right before I consume it. The crunch adds just the right touch to the yumminess. Lastly, because this makes enough for 2 meals at my house, I also do not spread the sour cream on the whole thing because microwaved sour cream the next day is not very tasty. (although I did do it the first time I made it and it looked really pretty.)

So there you have it. I hope you like it as much as I do! Even my 1-year-old enjoyed this meal :) Ok so that's just an excuse for posting a picture of her cute face. Her and the tray were a lot dirtier than it looks like in this picture!

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