Elote (Mexican Street Corn)

Sauce:
1 1/2 t. Tajin
6 T. mayo
6 T. Mexican style cream
1 t. salt
1 t. paprika
juice of 1 lime

16 cobs sweet corn, shucked
2 c. cotija cheese, crumbled
Tajin spice

Mix sauce ingredients together. Place cotija in a shallow dish.

Boil corn on the cob in salted water for about 3 minutes. Use a brush to apply the sauce to the corn. Roll corn in cotija and sprinkle with Tajin. Serve immediately.

Black Bean and Sweet Potato Tostadas

2 large sweet potatoes, washed, peeled and cut into small cubes
drizzle of olive oil
salt and pepper to taste
4 corn tortillas
1 can black beans
1/2 c. chopped cilantro
1 avocado, diced
1/4 c. chopped red onion
1 lime, cut into wedges
shredded cheese, salsa, hot sauce-optional

Put sweet potatoes in a gallon ziplock bag.  Drizzle with olive oil.  Close bag and shake to coat.  Spread on baking sheet lined with silpat mat.  Season with salt and pepper.  Bake at 400 degrees for 30-40 minutes until soft and tender.  Stir a couple of times while they are baking.

Heat black beans.  Stir together with sweet potatoes, cilantro, avocado, onion and lime juice.  Serve on warm corn tortilla or eat as a salad.

*recipe from twopeasandtheirpod.com

Fried Ice Cream

This is such a yummy recipe and is a new family favorite!

Freeze Cookie Sheet For 1 hour

1⁄2 gallon vanilla ice cream, scooped into large balls, approx. 13 balls per 1⁄2 gallon and place on cold cookie sheet. Return to freezer for a day.

Crush in food processer or blender:

1 box vanilla wafers

3 cups corn flakes

1/3 cup brown sugar

Roll ice cream balls in crumb mixture, 4 beaten eggs, then roll in the crumbs again. Return to freezer for a day.
*If you don't have time to freeze for an entire day, each step can be done for 6 hours instead.

Deep fat fry at 350 for approx. 10 seconds, 5 seconds each side. Use a wire strainer (about 5” with a handle, utensil type strainer) to scoop the loose crumbs from the oil after frying every 2 balls if you need to.

Cover with caramel sauce.

Caramel Sauce:

1 cup sugar
4 T. butter
3⁄4 cup chilled heavy whipping cream pinch of salt

Ahead of time, heat cream in microwave for 40 seconds.

Heat a heavy saucepan over medium heat for 3 minutes.

 Pour in sugar and stir until completely melted and amber in color, about 3

minutes. Reduce heat to low, add butter all at once. Stir to combine, mixture will bubble up.

Add the heated cream, 2 T at a time to the sugar and butter stirring constantly, keeping a steady boil.

Continue until caramel sauce is melted and smooth.  If chunks of sugar remain, pour in blender and blend until smooth.
This can be stored in the fridge for up to 3 weeks. Tastes like Werther’s Caramels!

Cafe Rio Chicken

My good friend, Kandas, shared this yummy copycat Cafe Rio chicken recipe that we loved.  We usually get the pork when we go, but now I think I might like the chicken better. 

1/4 cup Olive oil
1/4 cup red wine vinegar
juice from two limes
1 1/2 t. black pepper
6 T. soy sauce
6 T. Worcestershire sauce
1 t. salt
2 cloves of garlic, minced
6 boneless, skinless chicken breasts

Blend all ingredients in a large resealable bag.  Place the chicken in and shake.  Marinade for 6 hours, but no longer, or the citrus juice will toughen the chicken.  Rotate the bag to get complete sides of chicken.  Grill.  Cut into strips.  Serve in burritos topped with rice, beans, cheese, guacamole, pico de gallo, and lime juice or over salads with Romaine lettuce and the previous toppings. 

Cafe Rio Dressing

Dressing

1 ranch dressing packet
½ C. buttermilk
½ C. Sour Cream
1C. Mayo
2 Tomatillos
1jalapeno I took the seeds out first
½ bunch cilantro
1-3 cloves garlic
Juice of 1 lime

Mix in blender and refrigerate 1 hour

Black Bean Salsa

I love this recipe from my good friend, Khyra.  It's super healthy and I love all the different flavors and textures in it. 

2 15 oz. can black beans, rinsed and drained
1 17 oz. bag frozen corn
2 large tomatoes, diced
1 large avocado, peeled and diced
1 small red onion, diced
1/4 c. chopped fresh cilantro
2 T. lime juice, add more if desired
1 T. red wine vinegar
salt and pepper to taste, I like to use at least 1 t. of salt

Mix all ingredients.  Cover and chill overnight if possible.  Taste and add more salt and pepper and/or lime juice if needed.  Serve with tortilla chips or in a tortilla with grilled chicken.

TORTILLA SOUP

My cousin's wife has brought tortilla soup to our family Christmas Eve party the last few years. We all love it! Thanks, Nicole.

1 bunch green onions
1 yellow bell pepper
1 green bell pepper
3 chicken breasts
2 T olive oil
1 can ready-cut tomatoes
7 1/2 oz diced green chiles
14.5 oz can chicken broth
4-6 c water
7 3/4 oz can El Pato tomato sauce (yellow can found in Mexican food aisle)
1-2 cans corn
Lime juice
2 cans olives
3 small avocados
1-2 cans black beans
Tortilla chips
Grated Colby jack cheese
Sour cream


Sauté green onions, bell peppers, and cubed chicken breast in olive oil. Add tomatoes, green chiles, broth, water, tomato sauce, and corn. Simmer 20 minutes.

Remove from heat. Just before serving, add lime juice, olives (I like to leave them whole), cubed avocados, and beans. Layer soup with chips & cheese. Top with sour cream and enjoy.


Recipe from Nicole Long, with my own alterations

This soup freezes really well.

Copycat Chili's Chicken Fajitas

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb. boneless skinless chicken breasts
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 Spanish onion - sliced thin
1/2 green bell pepper - seeded, sliced thin
1/2 red bell pepper - seeded, sliced thin
1/2 yellow bell pepper - seeded, sliced thin

Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and the chicken in a plastic container with cover, or a zipper top plastic bag and refrigerate at least 2 hours or overnight.

Discard leftover marinade.

Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips. Set aside and keep warm. Combine the 2 Tbls. water, soy sauce, lime juice, salt, and pepper. Set aside. Cook onion and peppers in oil until brown. Remove from heat. Pour reserved mixture over onions and peppers. Combine meat, onions, and peppers.

Chicken Taquitos

These are really yummy; we have made them several times since I got the Our Best Bites cookbook.

8 oz. cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve plain or dip in sour cream or guacamole.

These freeze really well.  Skip the step of toasting them in the oven.  Freeze them, when you're ready to eat them, toast them for an additional 8-10 minutes.

Recipe adapted from: www.ourbestbites.com

Honey Lime Enchiladas

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

1 1/2 cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas, I like the uncooked Tortillas you find at the grocery store near the cheese

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top . Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Recipe from: www.thesisterscafe.com

Enchilada Rice Bake

Recently I have had great luck with trying new recipes and this is one that was a keeper! Depending upon how much you like olives and beans, use the smaller or larger amount it calls for.

2 cups white long grain rice, I used Jasmine

2 cups cooked, shredded chicken breast

3/4 of one 15-ounce can mild green enchilada sauce

2-4 ounces sliced black olives, optional

One drained, 15-ounce can diced tomatoes, only use half if you don't love tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2-1 teaspoon ground cumin

1/2-1 can (15-ounce) black beans, drained and rinsed

2 cups shredded cheddar or colby jack cheese

Preheat oven to 350 degrees F and spray a 8x8 inch baking dish or similar size casserole dish with non-stick cooking spray.

Cook rice according to package directions.

Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 25-30 minutes, just until cheese is melted and filling and rice is hot.

Makes 6 to 8 servings

Recipe adapted from: http://www.picky-palate.com/

hot corn dip

Looking for our giveaway? Scoll down or click here.

This is a really yummy appetizer. I've shared it with quite a few people and they all love it!


11 oz. can Mexican corn, drained

4.5 ox can chopped green chilies

1 c. grated Monterey Jack cheese (8 oz.)

½ c. Parmesan cheese

½ c. mayonnaise

Corn chips, for dipping

Heat oven to 350. Grease a small casserole dish.

Mix corn, chilies, cheeses, and mayo until fully combined and spread into dish. Cook, uncovered for 30-40 minutes, or until bubbly around the edges.

Recipe: Home Cooking with Trisha Yearwood

GRILLED CHICKEN FAJITAS

These are very flavorful. The recipe indicates that you should grill the chicken and the vegetables. I'm sure this would be ideal. However, I did it all in the frying pan and it was still really good.

1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
tortillas

In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken breast halves in the marinade and refrigerate for 15 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.

Remove the chicken breast halves from the marinade and transfer to a hot grill; discard the left over marinade. Place the onion rounds and peppers on the grill (you want this side of the grill to be cooler). Cook the chicken until it is well browned, 3-4 minutes. Flip the chicken and continue grilling until it is no longer pink inside. Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

Separate the onions into rings and place them in a medium bowl. Slice the bell peppers into strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Recipe from Annie's Eats

Mexican hamburgers

1 lb ground turkey

1 packet taco seasoning

Avocado

Tomato

Cheddar cheese

Buns

Mix turkey and taco seasoning and for four patties; grill. Stack each one on a bun with a slice of avocado, tomato, and cheese. Enjoy!

• These are really fun as sliders, mini hamburgers that you put on homemade rolls. Just stick each one with a toothpick to make sure all the toppings stay put.

Mango Chicken Fajitas

This is a great recipe that you've got to try! This recipe makes a large batch, about 12-15 servings.

3 lbs. chicken breast, boiled

1 jar mango salsa (I used Newman's Own Mango Salsa, or you could use Chachie's Mango Peach Salsa (in Walmart's deli) or make your own with this recipe)

1 can black beans, rinsed & drained

1 T. taco seasoning

Place ingredients in a crockpot. Cook for 6 hours on low. Remove the chicken from the crockpot and shred. Return to crockpot and serve on tortillas. May add cheese and tomatos. Enjoy!

These freeze really well. 

Uncooked Tortilla Shells...so much better

My mother-in-law introduced me to these uncooked tortilla shells. They are so much better than the already cooked tortillas! You can find them at Walmart or Smith's. All you have to do is cook them really quick on a frying pan, you'll never go back!

The BEST Chicken Enchiladas

These are the very best chicken enchiladas I have ever had. You have got to try these! I got the recipe from Get Off Your Butt and Bake, and just made a few changes.
2-3 boneless, skinless chicken breats, cooked and shedded or cubed
1/2 onion finely chopped
2 T. olive oil
1 t. garlic powder
salt and pepper to taste
1 can green chilis
2 cups sauce (recipe follows)
6 uncooked flour tortillas (Tortilla Land)
1 1/2-2 cups shredded cheddar cheese (depending on how cheesey you like it)
Preheat oven to 350. Heat olive oil in a skillet over medium heat. Add onion and cook for about 5 min. Add shredded chicken and stir. Ad salt, pepper, garlic powder, and green chilis. Remove from pan and set aside. Using the same pan, make the sauce.
SAUCE:
1/4 cup vegetable oil
1/4 cup flour
1/2 t. pepper
1 t. salt
1 t. garlic powder
1 t. cumin
1/2 t. dried oregano
1 t. chili powder (or more depending on how hot you like 'em)
2 cups chicken broth
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 min., constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauces thickens. Turn heat to low and let sauce simmer for 15 min.
Once the sauce is done, add 1/2 cup to the chicken mixture and stir.
Cook the uncooked tortillas in a skillet.
Spoon the chicken mixture into the tortilla shells, add a sprinkle of cheese, and roll-up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce. Cover with foil and bake 15-20 minutes. Then add the cheese and cook uncovered for 5 more minutes - just to melt the cheese.

Cafe Rio Pork Barbicoa

Sweet Pork

3 lbs rump roast
1 C dark br. Sugar
1 C. Worcestershire Sauce
1tsp. Oregano
1tsp. Powdered ginger
1tsp. salt
1tsp. chili powder
1tsp. garlic powder
2Tbsp minced onions

Cook in a crock pot all day on low. 1 hour before serving shred pork and discard juice.
Add:
1 c dark brown sugar
1 C. red enchilada sauce


Lime Rice

1C. rice
2C. chicken broth
1Tbs. fresh lime juice
1 Tbs. garlic powder
1Tbs. minced onion

Bring to a boil and then simmer covered for 15 minutes or until rice is
done.


Dressing

1 ranch dressing packet
½ C. buttermilk
½ C. Sour Cream
1C. Mayo
2 Tomatillos
1jalapeno I took the seeds out first
½ bunch cilantro
1-3 cloves garlic
Juice of 1 lime

Mix in blender and refrigerate 1 hour


Put together like burritos with black beans, rice, meat, romaine lettuce,
tortilla strips, sauce wrapped in flour tortillas
--or--
Serve as a salad.

This freezes really well.

MANGO SALSA

½ medium onion, chopped
2 T olive oil or butter
2 ripe mangoes, peeled, seeded, and diced
1 fresh red pepper, chopped
2 T coarsely chopped cilantro
2 T fresh lime juice
½ t salt
¼ t pepper
1 T minced green onion

Sauté onion in olive oil or butter until lightly browned. Toss all ingredients together gently. Serve with tortilla chips, on carne asadas, on salads, etc. ***Fantastic on shrimp tacos***

Katelyn's FRESH SALSA

Chop:
1 green pepper
1 bundle cilantro
13 Roma tomatoes

Squeeze over the top:
1 lemon
2 limes

Blend together
2 28 oz cans diced tomatoes
2 T. minced garlic
1 white onion
3 T. jalapeno

Mix together and add:
1 ½ T. salt
1 t. pepper

Lasts for 2 ½ weeks in the refrigerator.