taste of tuesday: taco soup

I'm not a fan of taco soup. Or at least I wasn't until I made this one. I liked that I could incorporate ground turkey and use up some of the cans in my food storage to create a cheap meal. And it made a large pot so we had plenty of leftovers for Aaron to take to work. So glad my husband eats leftovers. enjoy.Taco Soup
(Our Best Bites)

Ingredients:

• 1 lb. extra lean ground beef (could also try ground turkey)
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1 1.25-oz. packet taco seasoning (about 1/4 c.)
• 3 c. water, divided
• 2 28-oz. cans diced tomatoes
• 1 15-oz. can tomato sauce
• 2 15-oz. cans kidney beans, rinsed and drained
• 1 can corn, drained

Directions:

Heat a large soup pot over medium. Brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings: chips, avocado, sour cream, cheese, pico de gallo.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: Because of all the canned goods, you'll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it's been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

taste of tuesday: homemade fajita seasoning

and here's one more recipe-one that is not a dessert. if you are anything like me, you find yourself mid-week with a few peppers that are on the verge of wilting and are only suitable for fajitas. then you open your cupboard to realize you don't have any fajita seasoning. what to do? goggle fajita seasoning and make your own! this was surprisingly tasty, spicy and was very easy to make. I doubled the batch so I have extra next time I want to make fajitas.Homemade Fajita Seasoning
Ingredients:

• 2 TB. chili powder
• 1/2 TB. salt
• 1 TB. paprika
• 1 TB. sugar
• 2 tsp. chicken boullion (crushed cubes or powder from a jar)
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. (or more!) or crushed red pepper flakes
• 1 tsp. ground cumin

Directions:

Mix together in a bowl.

Heat 1 1/b pounds of boneless skinless chicken breasts, cut into cubes into a big skillet. About half way through cooking, add 3 TB. of the fajita marinade and 1/2 cup of water.

taste of tuesday: chipotle lime shrimp tacos w/corn & black bean salsa

I had mentioned these a few months ago and finally made them on Sunday. We love shrimp tacos at our house and these have become the new favorite. As always, I love recipes that are quick and easy and full of flavor. These have all 3 components. Heat up the grill one last time and enjoy the last days of summer.Chipotle Lime Grilled Shrimp
(my baking addiction)

Ingredients:

• 1 chipotle chili in adobo; chopped
• 1 TBS olive oil
• 1 teaspoon cumin
• 1 tablespoon brown sugar
• 1 lime (juice and zest)
• 2 tablespoons cilantro; chopped
• 1 pound shrimp; peeled and deveined

Directions:
1. Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.
2. Skewer the shrimp.
3. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.Corn & Black Bean Salsa
Ingredients:

• 3 TBS balsamic vinegar
• 1TBS olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon Za’atar (couldn't find this so I left it out)
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can sweet corn, drained
• 1 red pepper; diced
• 1 jalapeno; seeded and diced
• 2 green onion sliced (I don't like green onions so I left this out)

Directions
1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.
2. In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.

We had leftovers of this salsa and ate it the next night with avocado chunks and tortilla chips. delicious!

taste of tuesday: cinco de mayo menu (& dark chocolate cake)

getting ready to leave town for a few days but had I had to share two things I love: dark chocolate and mexican food. any reason to have a party, esp when my birthday happens to fall on cinco de mayo. so, if I were cooking tomorrow (who is crazy enough to go to a mexican restaurant on the 5th of may?), I would try chipotle lime soft tacos with corn and black bean salsa. and then I'd follow it up with this dark chocolate cake with dark chocolate frosting. so dark it is almost black. don't forget a tall glass of milk.Hershey's "Especially Dark" Chocolate Cake

Ingredients:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Hershey's Special Dark cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting with "especially dark" chocolate frosting.

"Especially Dark" Chocolate Frosting

Ingredients:

• 1 stick (1/2 cup) butter
• 1/2 cup Hershey's Special Dark cocoa
• 3 cups powdered sugar
• 1/3 cup milk

Directions:
Melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency.

Makes about 2 cups.

taste of tuesday: honey lime enchiladas

I've said before and I'll say it again...we love Mexican food. so, when my friend Amber mentioned this recipe I had to give it a try....honey, lime, enchiladas...what's not to like? it is very simple in ingredients but has great taste. I tried it with chicken but I think shredded pork would taste even better. I'm sure they'll be making a repeat appearance at my dinner table. Honey Lime Enchiladas
(Sister's Cafe)
Ingredients:

• 1.5 lbs pork or chicken, cooked and shredded
• 1/3 c honey
• 1/4 c lime juice
• 1 Tb chili powder
• 1/2 tsp garlic powder
• 2 (10 oz) cans green enchilada sauce
• equal parts mixed together of shredded mozzarella and cheddar cheeses
• flour tortillas
  

Directions:

1. Mix together honey, lime juice, chili powder and garlic powder. add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

2. Lightly spray pan(s) with non-stick baking spray. (recommended: one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) 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. continue until pan is filled.

3. Pour remainding sauce over enchiladas and sprinkle with cheese. Bake uncovered @ 350* for 30 minutes or until cheese is melted. (recipe then says to turn on broiler and continue to bake until the top is brown and crusty but I skipped this).

enjoy!

taste of tuesday: shrimp tacos

it's taco tuesday and shrimp tacos have been on my radar for a few weeks now, so much so I had shrimp tacos twice this past weekend. friday night, I had shrimp tacos at our family date night @ Bajio, and I attempted to make shrimp tacos for Sunday dinner. I found this recipe at one of my favorite sites. it was the first time I have ever cooked shrimp (imagine that!?!) and they were pretty tasty and easy to make. only downside: I found the slaw to be a little bland so if you have one that is better, pls share.

image: wire whisk

Shrimp Tacos

Ingredients:

• 1/2 cups orange juice
• 4 tablespoons fresh lime juice
• 4-5 tablespoons sour cream
• Kosher salt and black pepper
• 1/2 small cabbage (abt 16 oz) shredded
• 1 1/2 cups corn kernels (thawed, or from 2 ears)
• 1 jalapeno (or more for desired heat)
• Splash of Franks hot sauce (or your favorite brand-I used quite a bit)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 pounds peeled and deveined medium shrimp (I bought a bag of frozen, peeled and deveined shrimp to save time and money)
• flour tortillas, warmed
  
  Directions:
  1. In a large bowl, whisk orange and lime juices, sour cream, hot sauce, salt and pepper. Add cabbage, corn, and jalapeno to combine. Let sit, tossing occasionally for 10 minutes.
  
  2. Meanwhile, heat oil in large skillet over medium-high heat. Season shrimp with salt and pepper. Add butter and then shrimp to skillet. Cook shrimp until opaque and slightly browned.
  
  3. Serve the shrimp with the slaw in the tortillas

and for some Bajio chicken tacos, try this recipe-it was okay, but for chicken tacos I prefer this marinade -less time and work.

Post-edit (08/13/09): tried a new slaw tonight-much better. mix together 2/3 c. sour cream, juice of 2 limes, 4 tbsp milk, good amt of S&P, and 2 chipotle peppers in adobe sauce (chopped/mashed). pour over 1/2 head of shredded cabbage and 1 1/2 c. corn. delicious.

taste of tuesday: burrito pie

image courtesy of flickr

This is one of my favorite dishes my mom would make growing up and it is now one of Aaron's favorites.

Burrito Pie

Ingredients:

• 1/4 veg oil
• 4-8 in flour tortillas
• 1/2 lb ground beef
• 1 med onion, diced
• 1 clove garlic, minced
• 1 4oz can chopped green chilies
• 1 small can sliced olives
• 1 8oz can refried beans
• 1/3 cup mild or hot sauce (I use Pace Picante)
• 1/4 tsp salt
• 1/2 lb shredded Monterey Jack cheese
• 1 c. shredded lettuce
• 1 med tomato diced (I don't like tomatoes so I omit this)
• sour cream

Directions:

Preheat oven to 350*

1. In a skillet, heat oil. Once heated, fry 1 tortilla at a time until lightly browned and blistered (about 30 sec. each side). Drain on paper towel. Drain oil.

2. In same skillet, cook onion and garlic (just until onion is soft and transparent). Add beef and brown. Drain excess oil.

3. To skillet, add green chilies, taco sauce, salt and beans. Remove from heat.

4. In 9 in. pie tin, assemble pie:

• first layer: tortilla
• second layer: 1/4 to 1/3 cup beef/bean mixture
• third layer: sprinkle with cheese

*repeat for 3 layers.

5. Bake for 30 minutes.
6. Garnish with lettuce, tomatoes, olives and sour cream.

taste of tuesday: chicken enchiladas supreme

I like to cook. Even more, I like to try new recipes. So, I tho't I would start"taste of tuesday" to share some my favorite recipes, in hope of getting some new ones from you.

We love Mexican food at our house. It is one of the few meals Jack will eat (beans, rice, and olives), and you can't really mess up a Mexican recipe...just add more cheese and sour cream and it always tastes better, right? I got this recipe from my Gourmet Foods class in high school. I loved that class. Jake H. and Alex W., the only 2 boys in the class, were my partners, and we had a blast. We'd watch Julia Childs once a week and I still cannot make chicken stock from scratch (the one thing I failed). This is a variation to you typical enchiladas, calling for white sauce instead of red. (P.S. it isn't the lightest dish, so if you are counting calories, it may not be for you, but well worth a little taste).
Chicken Enchiladas Supreme
Ingredients:
2 c. chicken, cooked and cubed or shredded
1 4 oz. can chopped green chilies
1 7 oz. bottle of green chili salsa (La Victoria Green Taco Sauce-mild)
1/2 tsp. salt
2 c. heavy cream
8-10 flour tortillas
1 1/2 c. grated Monetery Jack cheese

Directions:
1. Combine cooked chicken, chilies, and salsa. Mix well
2. In a shallow bowl or dish (i.e. pie tin), mix salt and heavy cream.
3. Dip tortilla in cream, coating each side (this gets a little messy). Lay tortilla in 9x13 baking dish and place chicken/chili filling down the center of the tortilla. Roll tortilla and repeat with remaining tortillas.
4. Pour remaining cream over enchiladas and sprinkle with cheese. Bake 350* for 20-25 minutes. Let enchiladas rest for a few minutes before cutting so the sauce thickens.

garnish with fresh cilantro, sour cream and sliced olives.

taste of tuesday: carne asada tacos

If you can't drive to Midway every weekend and enjoy some carne asada tacos from Tarahumara, I've found a recipe that comes pretty close to the original. I made these for dinner on Sunday, and b/n the 3 of us, we almost ate the entire pound of meat. funny, I never liked red meat before I was pregnant, but once I started to nurse, I craved it...something about the iron in the meat??? Either way, here is a delicious recipe that is sure to please:

Taqueria Style Tacos-Carne Asada

Ingredients:

• 3 lbs. flank steak
• 1/3 c. white vinegar
• 1/2 c. soy sauce
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 c. olive oil
• 1 tsp. salt
• 1 tsp black pepper
• 1 tsp. white pepper
• 1 tsp garlic powder
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1 tsp. paprika

Directions:

1. In bowl, whisk together vinegar, soy sauce, garlic, lime juice and olive oil. Add remaining seasonings and blend well.
2. Pour marinade over steak; turn to coat.
3. Cover and marinate in refrigerator for 1 to 8 hours (I do mine over night)
4. Cook on grill, 10-12 minutes each side until no longer pink (the pinker the meat the tougher it is. flank steak is better when cooked well).
5. take off heat and let meat rest for 5 minutes before cutting into cubes.

Serve on Costco flour tortillas (or corn if you prefer), with lime wedges, fresh cilantro, and sour cream or cilantro lime dressing. Bet you can't eat just one.

cafe rio night

Ironically, this is where I am heading for lunch today with the ladies and babies, but if you don't live in Utah, Arizona or Nevada and need to get your Cafe Rio fix, I have found some recipes that can help you re-create your favorite dishes. On the menu for Taco Thursday:

• Sweet Pork Enchiladas
• Tortilla Soup
• Cilantro-Lime Ranch Dressing

Sweet Pork Enchiladas
Ingredients:

• 2 lbs pork tenderloin
• 6-8 tortillas (for the best tortillas, get the fresh ones from Costco)
• cheese
• 1 1/2 cans of Coca-Cola (the real thing, not diet)
• 1 cup granulated sugar
• 7 oz. can of chilies in adobe sauce
• 1 tsp. dry mustard
• 1 tsp cumin
• 1 tsp garlic
• 8 oz. can of diced green chilies
• 2, 12 oz. bottles of green taco sauce
• 1/2 c. brown sugar

Directions:

1. Prepare the marinade the night before. Combine in blender the following:

• Coke
• granulated sugar
• adobe sauce (do not include chilies unless you really like spicy food)
• mustard, cumin and garlic

2. Pour marinade over pork and marinade overnight.

3. Place pork in crockpot and cook on low for 8 hours.

4. After pork is tender (pulls apart easily), shredded pork and combine with green chilies, brown sugar and 1 bottle of green taco sauce.

***at this point you can have a taco bar and serve pork tacos, or continue on and make enchiladas

5. Pour a small amount of green taco sauce in bottom of baking dish (just enough to coat/prevent sticking). Place spoonful of pork in cooked Costco tortillas and continue until pan is full.

6. Pour remaining bottle of green taco sauce over enchiladas and top with cheese. Cook until cheese is melted.

7. Serve with sour cream or cilantro-lime ranch dressing (Aaron's preference)

* * * * *

Tortilla Soup

photo courtesy of flickr
Ingredients:

• 3 chicken breast, cubed
• 15 oz. can stewed tomatoes (I use Mexican flavored)
• 15 oz. can corn
• 8 oz. can tomato sauce
• 1 tsp. Worcester sauce
• 1 tsp sugar
• 1/2 c. cilantro
• 1/2 tsp garlic
• 1/2 package taco seasoning
• 1-2 cans of chicken broth (amount of liquid depends on how thick/thin you like your soup)
• limes
• avocado
• tortilla chips
• sour cream
• cheese

Directions:

1. Combine all ingredients EXCEPT stewed tomatoes and corn in a pot and bring to a boil. Reduce heat and simmer until the chicken is cooked through.

2. Add corn and stewed tomatoes and simmer for 1/2 hour.

3. Serve with fresh limes, avocado, tortilla chips, sour cream and cheese.

***you can also cook in the crockpot on low for 6-8 hours (until chicken is cooked through). add corn and stewed tomatoes 30 minutes before serving.

* * * * *

Cilantro-Lime Ranch Dressing
Ingredients:

• 3 tomatillos, quartered
• 1 package ranch dressing
• 1 cup mayo
• 1/3-1/2 cup milk
• 1 cup cilantro
• 2 gloves garlic
• 1/4 tsp cayenne pepper

Directions:

1. Combine all ingredients in blender and blend well. For a thicker dressing reduce mayo to 1/2 cup and add 1/2 cup of sour cream. Serve with pork tacos/enchiladas or salad.