Corn salsa

Corn salsa with, red bell pepper, jalapeno peppers, cilantro and lime juice.

Ingredients:

• 2 cups frozen corn kernels, thawed or two cans
• 1/3 cup chopped purple onion (optional)
• 1 chopped red bell pepper
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons finely chopped jalapeno pepper
• 1/2 cup vinegar
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp cumin

Preparation:

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.

Enchilada Casserol

I got this recipe from a craft magazine. I made this a few nights ago and Aaron asked me to make it again and it hasn't even been a week. He really liked it. I made it under 30 mins too. I added black beans in my layers too because Hali loves them.

1 lb. ground beef

1/4 cup chopped onion (I used dried)

1 can 8oz tomato sauce ( I made some)

1/2 cup water

2 tsp chili powder

4 corn tortillas

1 cup shredded cheese

1/4 cup sour cream

1 can black beans (optional)

Cook in a frying pan the beef and onions. When done drain and add seasonings, sauce and water. Let it simmer for a few minutes until its not so liquidy. Then layer in a microwavable dish-tortilla, meat and cheese. Heat in the microwave for 3 mins or until cheese has melted. Then on top add sour cream and a few diced tomatoes and olives if you want.

Cafe Rio Dinner

Summer made this wonderful dinner for us when we came up to visit. I loved it! I made it for dinner tonight!
Sweet Pork
1-2 lb. pork tenderloin
1 cup brown sugar
2 cups fresh salsa
Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Serve with tortillas, black beans, tomatoes and cheese.

Cilantro Salad Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!

cubanos frijoles

My sister Emma has this recipe on her blog.I have made it a couple of times it serves a lot of people. It is soo yummy! I didn't have a Cajun Seasoning so I made a creole seasoning for my substitute. That is Garlic salt, black pepper ,salt, cayenne pepper, thyme and oregano (A Tsp. of each). My sister didn't have chipotle powder either, used a couple of dashes of Chipotle Tabasco sauce.
Cubanos Frijoles

* 2 cups brown rice
* 4 cups water
* 1 1/2 pounds ground beef
* 2 tablespoons Cajun seasoning
* 1 onion, chopped
* 2 (15 ounce) cans black beans
* 1 (6 ounce) can chopped black olives, drained
* 1/4 cup red wine vinegar
* 3 sprigs fresh cilantro, chopped
* 1/4 teaspoon chipotle powder (optional)


1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.

Chicken Enchiladas

Chicken Enchiladas

This recipe I got from my sister Sara. I made it once up at the farm and Ammon liked them. I get asked the recipe a lot so here it is.

INGREDIENTS (Nutrition)

4 skinless, boneless chicken breast halves
garlic salt to taste
20 flour tortillas or corn if you prefer
1 (16 ounce) package shredded Cheddar cheese
1 can green chilies
1 small can jalapenos
1 can of cream of mushroom soup
1 (8 ounce) container sour cream

DIRECTIONS

1. Steam the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
2. Blend with a blender or a food processor the sour cream, chillies, jalapenos and mushroom soup together.
3. Preheat oven to 350 degrees F (175 degrees C). Get a medium baking dish out and spread 1/ 4 of the green chillie sauce on the bottom.
4. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Add a spoon full of the green chillie sauce too. Then roll tortillas to form enchiladas. You can place a toothpick in to hold them together. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
5. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
Posted by Bell's at 10:47 AM 0 comments
Labels: main dish, Mexican