Pork Carnitas

2 cans of rotel tomatoes (the ones with tomatoes and green chilies in it- you
can also use the generic- I found the generic at wal-mart)1 pound of
pork stew meat

Tablespoon of taco mix (you could put less in to make it less spicy)

Place this in your crockpot and cook for 7-8 hours on low

Use a fork or I used my mix and chop (pampered chef) to shred the meat.

Serve over rice or on tortillas.

Garnish with cheese, sour cream guacamole or whatever you would like.


I modified the original recipe I found
because it called for the stew meat and green chillies only and we thought it
was a little bland- the rotel tomatoes and the taco mix seemed to give it the
kick we thought it was missing.

Southwest Salsa aka "Cowboy Caviar"

This is a dip you need to try!

1 can whole corn drained
1 can black beans rinsed and drained
5 roma tomatoes, seeds removed and diced
1 bunch of green onions, chopped
1 bunch of cilantro, chopped (I leave this out because I don't like cilantro)
1 bottle zesty italian dressing
1 fresh lime
1 avocado, chopped

Instructions:
Combine corn, beans,onion,and cilantro, the juice of a lime and dressing.

Just before serving add avocado. Serve cold with tortilla chips.

Delicious!

Crockpot Mexican Chicken

I made this for dinner tonight and it was excellent!!!!

4 chicken breasts (these can be put in the crockpot frozen)
1 can corn (I used frozen corn and it worked great! I think it was about 2-3 cups)
1 can diced tomatoes
1 can black beans rinsed
1 can green chiles
1 package taco seasoning

Place the chicken breasts in the bottom of the crockpot and then pour all the other ingredients in on top. Cook on high for 4 hours or low for 8 hours.

Shred the chicken breasts and mix in. Spoon this into tortillas and garnish with shredded cheese and any other toppings.

Healthy and so tasty! Enjoy!

Salsa Chicken Tacos

Wow it has been awhile since my last post! Sorry for that!

Here is one that we had just recently at our house! It was so good!

1 jar of salsa (I used a jar of homemade salsa)

3-4 Chicken breasts (boneless, I also used frozen ones but you could use fresh)


Place the chicken breasts in the crockpot. Pour the salsa over the top of the chicken breasts, Cook on low for 6 hours or high for 3-4 hours. After they have cooked take a fork shred the chicken breasts.


Serve in a tortilla shell and garnish with olives, sour cream, guacamole etc..

As a side you could serve with a green salad or rice.

Simple Chicken Enchiladas

5 cups of cooked chicken chopped
2 cans cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped
10 flour tortillas 6 or 8 inch size
1 lb Colby Jack Cheese shredded, divided into 2 portions
8 oz salsa (or as much as you want to use)

Add the broth to the cream of chicken soup and make a sauce- add the raw onions to it

Spread some sauce on a tortilla and fill with a spoonful of chicken and spoonful of cheese. Roll it up and place in a sprayed 9 X 13 pan

When you have rolled all 10 tortillas pour the extra sauce over the enchiladas and sprinkle with remaining cheese. Spoon salsa over the cheese.

Bake at 350 degrees until hot and bubbly (Check at 10 minutes)

Cornbread Topped Turkey and Green Chile Casserole

Oh what do you to with left over turkey? Freeze it- for easy meals later like this one I found on evilshannigans.com! This has my mouth watering! :)

For the filling:
4 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 – 4 ounce can diced green chilies
1/2 cup RoTel Tomatoes, drained
1/4 cup flour
1 cup chicken or turkey broth
2 Cups of Turkey chopped up
1 cup milk, 2% or higher
2 cups cooked shredded turkey or chicken
10 ounces shredded cheddar cheese, divided

For the cornbread topping:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
4 tablespoons butter, melted

Heat the oven to 350 F and spray a 9″ x 9″ casserole dish with non-stick cooking spray.

In a medium pan over medium heat melt the butter until it foams. Add the chopped onions and cook until translucent, about five minutes. Add the garlic, cumin, chili powder, green chilies, and Rotel and cook until fragrant, about three minutes.

Reduce the heat to low, add the flour and cook until no dry flour remains and the flour becomes lightly golden, about five minutes. Add the turkey stock and stir to combine. Increase the heat to medium and bring to a simmer.

Once the mixture simmers add the milk and stir to combine. Stir in the turkey meat and cook until thoroughly heated. Remove from the heat and stir in 8 ounces of the shredded cheese. Set aside.

Next prepare the cornbread topping. In a medium bowl whisk together the flour, corn meal, baking powder, sugar, and salt until well combined. Form a well in the center of the dry ingredients and pour into it the beaten egg, buttermilk, and melted butter. Stir the mixture until the dry ingredients are moistened. Do not over-mix.

To assemble pour the turkey mixture into the prepared dish and spread evenly. Carefully pour the cornbread mixture over the top and spread evenly to the edges. Top with the remaining cheese and bake for 30 to 35 minutes, or until the cornbread is golden brown and the filling is bubbling. Cool for ten minutes before serving.

BAKED CHICKEN CHIMICHANGAS

3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray

Preheat oven to 425º.
Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.

Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.

Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.

Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.

Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)

Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.

Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.

Bake for 8 minutes. Flip and bake 5 minutes more.

Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.


Serve accompanied by one of the following:

Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.



Source: cooks.com

Queso Chicken Pasta

Here is another great recipe from evil shenanegans- it is truly evil- in the best way possible. www.evilshenanegans.com

Serves 4-6

8 ounces penne pasta
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken

Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by two minutes.

In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.

Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.

Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes.

Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese.

Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.

Taco Pie

1 8 oz pkg refrigerated crescent rolls
1 lb. ground beef or turkey
1 pkg taco seasoning
1 16 oz container of Sour Cream
8 oz mexican style cheese blend
1 package crushed tortilla chips

Preheat the oven to 375 Degrees

Lay crescent dough flat on the bottom of a square cake pan and bake according to the directions on dough package.


While that is baking- brown the meat and then add the taco seasoning. (Basically- make your taco meat). When your dough is cooked add the taco meat on top and then layer with sour cream and cheese and top it off with the crushed tortilla chips (you could use doritos on top for more flavor.)

Return to the oven and bake at 350 degrees for 10 minutes or until the cheese has melted.

Serve with a salad or veggie of your choice!

South of the Border Chicken Skillet

1 lb. boneless, skinless chicken breasts cut into bite size pieces
1 medium green bell pepper seeded and diced
1 teaspoon minced garlic
1 tablespoon olive oil
3/4 cup salsa
3/4 cup water
1 can kidney beans
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup quick cooking rice

In a large nonstick skillet cook the chicken, pepper and garlic in oil over medium heat, stirring frequently, until the chicken turns white about 6-8 minutes.

Add salsa, water, kidney beans, chili powder and salt. Cover and bring to a boil. Add rice and stir into sauce. Cover remove pan from heat and allow to sit until rice is tender, about 5 minutes.

Bring to a boil. Ad the rice and stir into sauce . Cover, remove pan from heat and allow to sit until rice is tener, about 5 minutes.

Makes 4 generous 1 cup servings.

Simple Chicken Enchiladas

5 cups of chicken, chopped
2 cans Cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped (use some greens)
10 flour tortillas 6 or 8 inch size
1 lb. colby jack cheese
8 oz salsa ( you can use more)

Cook the chicken breasts and remove any bones or skin. Chop meat

Add broth to soup to make a sauce. Add raw onions to the sauce.

Dip tortillas in sauce. ( You can put some in a 9 inch round cake pan.) Fill with a spoon full of chicken and a spoonful of cheese. Roll up and place in a sprayed 9 X 13 inch baking pan.

When all rolled, pour extra sauce over enchilladas and sprinkle with remaining cheese over all. Spoon salsa over cheese.

Bake at 350 degrees until hot and bubbly.

Makes about 10 enchiladas.

Crockpot Mexican Chicken

With three little kids- I am always on the lookout for recipes that are quick and easy but also something that the whole family will eat. This is a recipe that meets those criteria. You can start this in the morning and it will be ready to eat by dinner time!

2 cans Cream of Chicken Soup
1 can diced tomatoes- drained
1 cup Salsa
2 cups of cheese
chopped onion- optional

4-6 chicken breasts (mine are usually frozen when I put them in the crockpot- that is why I cook them for so long.

Mix the Cream of Chicken Soup, diced tomatoes, and salsa together in a bowl. Place your chicken breasts in your crockpot and then pour the mixture over the top. Cook on high for 6 hours. Right before you are ready to serve them mix in the 2 cups of cheese.

Pour the extra sauce over rice. Delicious!

Chili Pasta Soup

A hearty and simple soup to warm you up on a cold night.

1 pound ground beef
1 pound onion, chopped
2 cloves garlic, minced
2 cups water
1 can Stewed tomatoes, 15 oz.
1 can Beef broth
1 teaspoon chili powder
1 tablespoon Parsley
1 cup Spiral pasta, uncooked

In large sauce pan, brown ground beef, garlic, and onion. Add water, stewed tomatoes, beef broth, chili powder, and parsley. Bring to a boil. Reduce heat and simmer 45 minutes. Add pasta and simmer until pasta is tender.

Homemade Burritos Ole!

These are so good and my favorite part is that you can make them ahead and freeze them for later! I decided to make these for dinner tonight so I thought I would post the recipe! I even took a few pictures of the process- a first for this blog!! :)

Ingredients needed:

1 lb sausage(you can pick if you want spicy or mild)
1 big can of refried beans
1 package of Burrito Mix (I usually find it with the mixes for gravy etc...)
Shredded Cheese
Tortillas (Soft Taco Size)
Tin Foil


Optional: chopped green chiles

Brown the sausage and in a sauce pan mix the refried beans and Burrito mix heat until warm all the way through. Rinse the browned sausage under warm water in a strainer to remove some of the grease- I do this anytime I brown meat to remove some of the grease. Dump the sausage in with the refried beans and burrito mix mixture and mix together(if you want green chiles- you can add them in at this point).




Get your pieces of tin foil ready by tearing off pieces that are a little larger then your tortillas. Place the tortilla on on piece of tin foil and then drop by cookie scoop or spoonfull on to the tortilla. The amount of the mixture you put in your burittos is up to you. I usually do a cookie scoop and a half.


Sprinkle the shredded cheese on top of the mixture and then roll the tortilla.





Roll the rolled tortilla in the sheet of tin foil and fold in the ends. Do this process until all the mixture is used and your tortillas are made- I can usually get about a dozen burittos out of this recipe- but you can double it and make more at a time.







If you are going to eat some of them- preheat your oven to 350 degrees, place the number of burittos you need in a pan (size is dependent on how many you need to cook)you can lay them on their side to get more in the pan- see the picture. Cook them for 30 minutes.




The ones you will be freezing you can put in a gallon size freezer bag and label and date them and place in your freezer. When you are ready to cook them follow the instructions listed above.


You can garnish these with anything you like, sour cream, olives etc...

Serve them with rice or a salad.

Cafe Rio Pork Recipe, Rice and House Dressing

Sweet Pork

1-2 lb. pork tenderloin (I have used inexpensive pork carnitas also - available at Winco)

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 and all the fixins!

Green Chile Rice (Serves 6)

1 cup rice

2 cups chicken broth

4 oz. green chiles

1 sm. onion, diced

1/3 cup fresh cilantro

1 tsp. oregano

1/2 tsp. salt

1-2 tsp. cumin

3 green onions.

Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

Cilantro Salad Dressing (This gets rave reviews everytime I serve it)

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!

I posted this recipe for the nights when you just can't get to Cafe Rio but nothing is the same as what they fix at the restaurant so make sure you go there to eat!

Chicken Enchiladas

I got this recipe from the Studio 5 program on www.ksl.com. I can hardly wait to try them!




Chicken Enchiladas

By: Brooke Carn - Wasatch Woman (I try to give credit to the people who made the recipe if it wasn't me- most of the time it won't be me!)

Ingredients:
3 pounds boneless, skinless chicken breasts
1 16 ounce jar mild salsa
1 15 ounce can refried beans (I prefer Taco Bell Fat Free)
4 cups shredded cheddar cheese, divided
1-2 cans prepared enchilada sauce (I prefer Rosarita red)
15-20 flour tortillas, soft taco size
Method:


1. In a crock-pot, combine chicken breasts and salsa. Let cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.
2. Take chicken out of crock-pot and shred the meat. Return the shredded meat to the juices accumulated in the crock-pot.

3. To the chicken add refried beans, 2 cups of cheese and enough enchilada sauce to make a little sauce. The mixture should be easily spoon able and not too thick.

4. Spray a 2- quart casserole with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.

5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture on to the middle of the tortilla. Roll the tortilla, like a cigar to loosely hold the chicken mixture in. Repeat with remaining tortilla to fill the pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the pan.

If fresh, cook the enchiladas at 350 degrees F. for 30 minutes or until the cheese is melted and sauce is bubbly. If frozen, bake at 350 degrees F. for 1 hour covered and 30 minutes uncovered

This is one of my favorite make-ahead recipes. I love it because for the same effort of one meal I can make at least three. Having these enchiladas in the freezer makes weeknight dinners easy and delicious.

Servings: Three 6 person servings
Prep time: 30 minutes active, 5-6 hours inactive