Do you ever find yourself with a huge pile of leftover tortillas? Maybe it’s just me, but I have a tendency to purchase way too many tortillas at the grocery story. I don’t know why I do this – heck, maybe my subconscious is preparing for a Mexican apocalypse. At least tortillas are delicious, versatile rounds of flour and lard. You can use them to make cheesy quesadillas, wrap them around burrito fillings, or fry them up and make a nacho plate or crispy tortilla strips. You can even replace the bread chunks in your breakfast casserole with tortillas.
Like many breakfast casseroles, I prepared this casserole the night before to allow time for the tortillas to soak up the egg mixture. The mixture will seem very runny at first, but fear-not my friends, the casserole bakes to light, eggy perfection. If you don’t want to wait to eat this, I would allow everything to soak for at least a couple of hours before baking.
I used flour tortillas because I prefer them. I have not tried this recipe with corn tortillas. Let me know if you do!
With the cold weather lately, casseroles just seem like the perfect meal to warm you up. ‘Tis the season for casseroles and soups!
1 cup (4-ounces) shredded Mexican blend or Monterey Jack cheese
1 cup low-fat sour cream
1 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs
3 large egg whites
Combine the salsa, black beans and corn in a bowl. Line 1/3 of the tortillas along the bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup shredded cheese and 1 cup of the salsa mixture. Repeat these layers (tortillas, cheese, salsa) and top with remaining tortilla strips.
Combine sour cream, milk, salt, pepper and eggs; stir with a whisk. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill at least 2 hours or overnight (is best).
Preheat oven to 350°.
Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
Remove from oven and allow to cool 10 minutes before serving.
I imaginee folks in the southwest drench their eggs in salsa on a regular basis. I didn’t attend the egg and salsa flavor-party until much later in life. We had all sorts of egg dishes when I was growing up, but never anything with so much flavor and heat like salsa. It seems like such a simple thing, but salsa just wasn’t on our breakfast table. More and more I have been adding salsa to my breakfasts – spicing things up with salsa on the side… until now.
Recently, the Mister and I attended a holiday food and craft fair. We sampled everything from fresh peach iced tea, delicious dips, to handmade toffee! We loved it all, but this El Fuego salsa really hit us in the kisser. It was so flavorful and fresh, we couldn’t say no and adopted our own container of it to bring home with us.
We really like Eggs in Purgatory in this household, so I figured, why not try to cook eggs in salsa this time around? Holy mackerel! I feel like I should have been doing this since the day I learned how to toast a piece of bread. This meal is so easy, it seems impossible that it tastes so good. But it does. And that’s the miracle that cooking is sometimes. Because the eggs turn out perfectly and we used such a flavorful salsa, I would even serve this as a nice brunch for guests. Heck, it makes a great weeknight meal too.
Now the key here is to get some pow-kisser salsa. I’m not necessarily talking heat here. I’m talking freshness and flavor. You really don’t want to have a bland salsa. So find your favorite salsa, add some eggs and enjoy!
How was your Independence Day? I hope it was filled with good people and good memories. And here’s hoping you don’t have to work until Monday!
After all of that alcohol and BBQ, it’s nice to treat your body with an easy vegan meal. Salads are great, but sometimes I need something more substantial. These fajitas are great for that. Seitan is my absolute favorite non-meat. To me, the texture resembles chicken breast. I spiced these up and added this seitan fajitas for Mister and he didn’t even know it was a Vegan meal until I saw him going back for seconds and mentioned, “Not bad for a meatless meal, huh?”
Fajitas are great because they are so versatile. We put onions, peppers and mushrooms in ours, but you can really customize it according to your likes and dislikes. You can add slaw, avocado, corn, etc. to your own fajitas.
1 10-ounce chipotle flavored package of seitan (or omit the chipotle if you want milder fajitas)
1 cup bell pepper strips
1 small yellow onion, cut into strips
1 cup mushrooms, sliced in half
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
2 Tablespoon canola oil
Salsa, sour cream, guacamole, etc. (optional)
Cut the seitan into 1-1/2 inch strips of a moderate thickness. Add the salt, cumin, chili powder, and both types of pepper, and toss together until evenly coated. In a large skillet heat the canola oil. Add the onions, pepper strips and mushrooms and stir fry quickly over medium high heat until they barely soften. Add the seitan and cook for about 2-3 minutes, or until seitan is warmed through! Do not overcook! Because seitan is already “cooked” all you need to do is just add it at the very end.
Warm the tortillas and keep them covered so they don’t cool off & dry out. Serve these buffet style with toppings and sides.
I’m pretty much a fan of mini anything. Mini corn dogs, mini burgers, mini pizzas, mini cheesecakes, mini chocolate chips, etc. etc. I admit, I’m the person near the food table at parties, happily talking in between handfuls of bite-sized foods.
Mini tacos in wonton shells make tiny crispy, crunchy, spicy, Mexicany, chickeny, cheesy, tasty (yep, I ran out of adjectives that end in ‘y’) finger foods. These are easy to make as an appetizer for guests or to enjoy as an entree for taco night served along side some Spanish Rice.
taco toppings (we had shredded cheddar and fresh pico de gallo, yum!)
Place the chicken in a slow cooker. Add the salsa, green chiles, seasoning, lime juice and add enough water to cover the chicken. Cover and cook on high for 2-3 hours or low for 5-6 hours or until chicken is tender. Once the chicken is cooked, shred the meat with two forks in the pot. Set the slow cooker to warm and set aside.
In the mean time, make the taco shells. You can bake your shells or deep fry them. To bake them, brush the wonton wrappers lightly with olive oil. Drape them over a wide edged baking sheet to create a taco shape. Bake at 375 degrees for 5 minutes or until the shells are golden brown. Deep frying the shells can be tricky. Your goal is to get a basic shape of a taco shell. I used my tongs and fried one wonton wrapper at a time. I gently fried one side for about 5 seconds, then used my tongs to fold one corner across to the other corner while leaving an opening and frying the other side of the shell. You'll have to work quickly but you'll get it! Drip dry the fried wonton shells on a paper towel.
To assemble the tacos, take a shell and add a bit of chicken (doing your best to drain the chicken as you do so). Add a bit of cheese and pico de gallo (or whatever you like to eat on tacos), then devour!!
If you’re anything like me, you tend to make way more rice than you need. I seem to ALWAYS have leftover rice in my fridge! This Spanish Rice is a great way to spruce up your leftover rice for your next taco/Mexican night.
I like peas and carrots in my Spanish Rice. Feel free to take a more traditional approach to your own rice and omit the veggies if you’d rather keep it simple.
Cinco de Mayo is right around the corner. I’m a fan of Mexican food and margaritas so I am a fan of this holiday. Now, I’ve only eaten authentic Mexican food once, from Tijuana, so I can’t really speak to true authenticity here. I hear that Mexican food differs throughout all areas of Mexico, but I will say that I do enjoy a plate of Mexican-American food from time to time. So I thought I would share these Mexican-style eggs with you.
These eggs are really easy to put together. You can make your own salsa like I did here or use your favorite bottled salsa. The name “Huevos a la Mexicana” comes from the red tomatoes and green chiles in these eggs and represents the colors in the Mexican flag. You can make your eggs as spicy as you’d like. Because I usually serve these with black beans and avocados, I tend to add a bit more heat. ¡Muy caliente!
If you have a great recipe you’d like to share, post the link in the comments below. I’m always looking for new recipes!
Anywho, feliz Cinco de Mayo mis amigos and enjoy your day.
Heat olive oil in a large frying pan over medium heat and add the onions. Saute for a minute or two, until the onions soften. Add the tomato, green chiles, oregano and cayenne (if using) and cook until they soften and create a sauce. Season with salt and pepper.
Lower the heat to medium low then crack the eggs into the pan with the sauce. Stir the mixture with a spatula to mix and lightly scramble the eggs. Remove from heat when the eggs are cooked. Garnish with green onions and serve with black beans, avocado, and warm tortillas.
This soup is great to make if you have scraps of leftovers from Mexican night. It’s even better on extra cold nights (especially if you make it a little spicier too). And it’s absolutely the best when it is shared with loved ones.
I used our Cantina Bowl leftovers to create this divine soup goodness. Even if you don’t have leftovers, this soup is easy to recreate. Just please (please) don’t skimp on the toppings. Those are the best part! All of the crunchy tortilla chips, fresh avocado, cheese, sour cream, onion… and whatever else you decide to add on there. We even made cornbread muffins to dunk/dump in our bowls. I wouldn’t be opposed to some bacon in my soup also, but that’s just me.
1 (14.5-ounce) can fire roasted diced tomatoes (fresh work too)
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless (or you can buy a rotisserie chicken from the store)
2 limes, juiced, plus wedges for garnish
1 cup roughly chopped fresh cilantro
Toppings! (tortilla strips or broken tortilla chips, diced avocado, shredded cheese, red or green onion, sour cream, cornbread, etc.)
In a large saucepan, heat the oil over medium heat. Add the onions and cook for 2 minutes. Once the onions have softened, add the garlic and jalapenos and cook for another minute. Pour the broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your chicken (if using uncooked chicken). Cook the chicken for 20 to 25 minutes. Once the chicken is cooked remove from the pot. When cool, shred the chicken and set it aside. Add the shredded chicken, lime juice and fresh cilantro to the pot. Serve hot, with toppings.
Tasty Meat Warning: Only make this dish if you enjoy extremely tender, juicy shredded beef. If you’d rather have dry, tough meat, this recipe is not for you.
I began this delicious journey when Mister chose a DIY Nacho Bar for our big Super Bowl entree. I found this recipe for barbacoa on Serious Eats and used it as a guide. Although Serious Eats says to braise the beef for 4 hours at 275, I made my own version of a sauce and braised it in my oven at 250 degrees F for 6 hours instead. The roast was tough and not at all what I expected it should be. I plopped the roast and the sauce with some additional water into a crock pot and let it cook slowly for another 4 hours. The results were unbelievable. The beef was moist and fell apart to the touch.
Now, I’m no food scientist but I don’t think the time my beef braised in the oven vs the time in my crock pot really made a difference overall. At any rate, my beef was slowly braising for a long period of time no matter its location. I think the crock pot would have been just fine.
So this is how I made the best barbacoa I have ever eaten in my lifetime. It’s great for nachos, tacos, burritos or just for eating. This recipe is a new favorite in our household!
3 chipotle chilis packed in adobo, roughly chopped, with 2 teaspoons adobo sauce
1/4 cup red wine vinegar
2 teaspoons fish sauce
3.5-4 pounds beef chuck roast
Salt and Pepper
2 whole bay leaves
Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pan over medium-high heat until shimmering. Brown all sides of the beef for 3-4 minutes on each side (or until color forms). This will add a ton of flavor to your beef. Remove the beef and place it in your crock pot.
In the same pan, reduce the heat to medium. Add the remaining tablespoon of oil and heat along with onions and garlic and cook, stirring frequently, until deep brown in color, about 8 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from the bottom of the pan then transfer entire contents to the jar of a blender. Add the fish sauce and start blender on low and slowly increase the speed to high. Puree until smooth, about 1 minute. Pour into the crock pot.
Add the bay leaves and enough water to mostly cover the beef. Set to high heat for 1 hour, then reduce heat to low for 7-9 more hours, or until the beef can be easily pulled apart with a fork. Make sure to add more water if necessary. Remove the beef and shred in a container, add enough juice from the crock pot to cover the beef and serve. This will keep in the fridge for days. You can also freeze individual bags of the beef too for easy meals later on.
Today is National Cheese Lovers Day! It’s pretty much my favorite holiday… second to National Bacon Day of course. 🙂
This queso dip is bursting with vegetables and flavor. The chunks of tomatoes, three kinds of peppers, onions, hint of lime and spices really make this dip sing. I like to think all of the vegetables make this dip good for you too… even if you do add mounds of processed cheese to it. You win some, you lose some.
Anywho, whip this recipe out at your next football party or social gathering – this recipe makes a huge batch. It’s super cheesy, filled to the brim with veggies and it has enough heat to satisfy those picky heat buds. Trust me, it’ll satisfy the masses. Just be sure you have enough tortilla chips on hand. Going, going, gone!
Note: Feel free to omit the peppers if you’re not a huge fan of heat. If you do enjoy a bit of kick, remember that the smaller your pepper is, the hotter it will be. Think of it as if all of that heat is concentrated into a smaller area. To test how hot your pepper is, cut it in half and lick the inside edge. You can judge how hot the pepper is by the amount of tears you shed 😉
Also, always avoid touching your eyes or face after dealing with hot peppers. It is best to use a pair of gloves while chopping them if possible. Even after washing your hands, the residue from hot peppers will linger on your hands for hours, even days.
1/4 cup fresh cliantro, chopped (reserve some for garnish)
Juice of 1 lime
1/2 teaspoon cumin
1 teaspoon chile powder
Salt and pepper, to taste
16-ounces (about half of a pack) of Velveeta Cheese Product, largely cubed
Saute the onion, peppers and garlic in the olive oil over medium heat until soft, about 5 minutes.
Add the broth, tomatoes, cilantro, lime, cumin, chile powder and salt and pepper to taste. Bring the mixture to a boil, then reduce to low heat.
Add the chunks of cheese and stir until the mixture is smooth and creamy. Taste test and add more spices if desired. Add more cheese if the mixtures seems too tomato heavy. Sprinkle with a few leaves of cilantro and serve warm with a spoon nearby (the mixture will solidify if it sits for too long) and your favorite tortilla chips.
I absolutely love chicken tortilla soup and had a craving for it the other night. I only had ground beef in my freezer and decided to try The Country Cook’s Taco Soup recipe out to satisfy my craving. This soup turned out surprisingly tasty. It’s almost like a Mexican take on chili. Plus you just dump everything into your crock pot and forget about it until the smell drives you INSANE and you can’t resist eating a spoonful …or six.
The original recipe calls for ground beef but I think ground turkey is a fine substitute if you are looking to cut down on the fat. The spices will make up for the leanness (and sometimes blandness) of the turkey meat. I’m also tempted to try this with shredded chicken next time too. Yum!
If you’re looking to cut down on the heat, buy canned tomatoes without the green chiles. If you want added heat, add a dash of cayenne or a diced jalapeno to your pot.
In a pan, brown and crumble ground beef or turkey along with diced onion (season with a pinch of salt & pepper). Drain excess grease.
Put meat and onion mixture in slow cooker. Add in diced tomatoes, corn, pinto beans, beef broth and water. Stir in packets of ranch dressing mix and taco seasoning. Give it all a good stir and set on low for 6 to 8 hours.
Serve with toppings such as crushed corn tortilla chips, sour cream, Mexican cheeses and chopped green onion.
I have a confession to make. I, Miss McBooty, am addicted to the Food Network. Yes I know, you’re asking yourself how am I any different than any other female blogger? Well I’ve noticed lately that every time I turn on my TV, the Food Network is on. And even though I’ve seen about 99% of all of the programming, I do not touch the remote.
Perhaps it’s time for an intervention.
Until that happens, I’m going to happily enjoy my time with Crazy Guy and Beautiful Giada and the absolutely charming Neelys and Blogger Ree and all of the other wonderfully talented personalities on the network.
Today’s recipe was inspired by Giada. Whenever I see her on tv, she charms me and lulls me to sleep, like a mother would to her young child. I feel completely comfortable when she speaks, and sleepy, almost like she is singing me a lullaby. Did I mention that her show makes me sleepy? I mean this in a good way – like a cuddle up in my PJs in front of a warm fire kind of way. I love how she puts her own Italian spin on everything, including these taquitos.
This recipe has a lot of great elements in it. Fresh veggies and low-fat turkey keep things on the lighter side too. I feel a little less guilty for devouring an extra one.
Plus the spices really take it up a notch (or two in my case). I recommend serving these taquitos with sour cream and freshly mashed avocado with a bit of sea salt, black pepper and garlic powder to cool off the taste buds. Yum!
1 small jalapeno, finely diced (optional/adjust the amount of seeds/membrane to your liking)
1 can black beans, rinsed and drained
1 cup mascarpone, at room temperature (8 ounces)
Eighteen 6 1/2-inch-diameter extra-thin or regular corn tortillas
1/4 cup extra-virgin olive oil
1 cup shredded white or extra sharp Cheddar (4 ounces)
Serving suggestion: salsa, guacamole or sour cream
Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy nonstick baking sheet with vegetable oil cooking spray.
For the filling: Heat the oil over medium-high heat in a 12-inch skillet. Cook the onions, jalapeno (if you are using it), salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.
Place a nonstick skillet over medium-high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar. Bake until the Cheddar is melted and the tortillas are crisp and golden, 25 to 30 minutes. Cool for 5 minutes and serve with salsa and guacamole.
I had a craving for tacos the other day but I wanted to try a lighter alternative to your typical, high-fat taco shell. BAM! This lettuce taco wrap was born. Just like when you add shredded lettuce to any taco, the lettuce adds a fresh, crispness to the otherwise heavy ingredients. Mind you, these aren’t “walking tacos” in the sense that they aren’t finger-licking messy. Depending on your lettuce, you may need one or two pieces to keep everything in there. Keep lots of napkins handy!
What’s the benefit to using pieces of lettuce as your shell? You don’t feel as heavy after eating one. So do what I do, and have two or three or even more. Plus, I always say that anything messy is just plain tasty.