Mexican Chicken Lime Soup

I found this recipe on Pinterest, but it's a Rachael Ray.  It got great reviews on the website. It sounds good, and cooks fairly quickly. However,  you could also throw the ingredients in the crock pot and let them cook on low for the day, so it's ready that evening. 

 

2 tablespoons extra-virgin olive oil 

1 onion, finely chopped 

6 cloves garlic, thinly sliced 

6 skinless, boneless chicken thighs, cut into 1/2-inch pieces 

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce (If you're not into spicy food, just use 1 chile)

6 cups chicken broth 

1/2 cup chopped fresh cilantro 

Juice of 2 limes 

Salt and pepper 

1 hass avocado, thinly sliced lengthwise into 12 pieces 

Crushed tortilla chips

In a large saucepan, heat the olive oil over medium-high heat. 

Stir in the onion and garlic. Lower the heat to medium and cook until the onion begins to brown, about 7 minutes. 

Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. 

Stir in the chipotles and adobo sauce, then stir in the chicken broth. 

Lower the heat and simmer for 15 minutes, skimming any foam. 

Stir in the cilantro and lime juice. 

Season with salt and pepper

Place 2 avocado slices in each of 6 soup bowls and pour in the soup. 

Top with the tortilla chips.

Steak Fajitas

This is another recipe from Kelly. The original came from Simply Recipes. It calls for cooking these on the stove, but the grill is also an option. (Kelly and her husband love them that way!) 

1 tbsp vegetable oil

1 lb of flank steak, skirt steak or carne asada

1 large yellow onion, peeled and sliced with the grain, not against the grain. Slice first in half, and then slice off sections a half inch wide at widest point.

2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips

Salt

MARINADE

juice of 1 lime

2 tablespoons of olive oil

2 cloves garlic, peeled, minced

1/2 teaspoon ground cumin

1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)

1/4 cup chopped fresh cilantro, including stems

Mix all marinade ingredients, then coat the steak with it

Allow steak to either sit at room temp for an hour, or put in the fridge and allow to marinate longer

Before cooking steak, wipe off most of the marinade and sprinkle steak with salt

Cook steak on the stove (If you do it on the stove, first heat 1 tbsp of oil in the pan before adding steak) or grill until medium rare to medium well. (About 10 min or so) Once cooked, tent with aluminum foil and allow to rest for 5 min

Either in a pan or in an aluminum foil packet on the grill, cook veggies for 5-6 min (Again, if you're using the stove, just use the steak pan and add a little more oil)

Slice meat at an angle, against the grain, into thin slices

Serve meat and veggies with warm tortillas

Optionally, you can add lettuce, cheese, salsa, sour cream, and guacamole

Taco Pizza

This is another recipe from my friend Stefanie. She tried if for the first time recently, and loved it. 

1 Store bought pizza crust (or do the mix and make, or make your own!)

1 lb ground beef

1 can 14 1/2 oz diced tomatoes (drained)
1 can of 6oz tomato paste
1 packet taco seasoning
3/4 cup water
2 cups shredded monteray jack and cheddar cheese (1 cup of each. Stef said she used more)
Lettuce, onion, olives, sour cream (all optional)
 

Preheat over to 400

Cook ground beef and drain. 

Mix ground beef, tomato paste, diced tomatoes, taco seasoning, and water in skillet. 

Bring to boil. Simmer, uncovered for 5 mins

Spread mix over pizza crust. 

Combine cheeses and sprinkle over meat layer. 

Bake at 400 for 15 mins or until cheese is melted. (Stef baked hers for 15mins and the last 5 mins she threw  chopped onions and black olives on top)

Top with desired toppings and serve

Cheesy Chicken & Salsa Skillet

This is an easy, filling meal from Kraft. There are a couple things you can do differently from the original recipe, so I'll let you know those as well.

2 cups multigrain penne pasta (You can also use regular pasta, or change it up completely and use Spanish rice in place of the pasta.)
1 lb boneless, skinless chicken breast, cut into bite size pieces (I think that the chicken needs a boost of flavor in this recipe, so you can cook it in taco seasoning)
1 1/4 cups salsa (The recipe calls for chunky salsa, but I don't use chunky in my house, just regular Pace Picante Sauce. It's up to you!)
1 cup frozen corn, thawed
1 green pepper, cut into strips
1 cup Mexican style shredded cheese (If you don't have that on hand, just use Cheddar, Monteray Jack, or something similar)

Cook pasta or rice according to package directions
Heat skillet over medium high
Add chicken
Cook and stir 2 minutes
(If you're using the taco seasoning, before you continue to the next step, go ahead and sprinkle the chicken with the seasoning, add water, and allow to cook for a couple minutes.)
Stir in salsa, corn, and peppers
Bring to a boil
Simmer on medium low for 8 to 10 minutes or until chicken is cooked through, stirring occasionally
Add pasta or rice to chicken mixture
Mix lightly, then sprinkle with cheese
Remove from heat and cover. Allow to stand for 1-2 minutes, until cheese is melted

Stef's Famous Tacos

This recipe is from my friend, Stefanie B. I don't know where it originated from, but I know she has made it famous! :) People are always asking her to make it. It's easy and delicious.

1 lb of ground beef
1 package of taco rice side
1 package of taco seasoning
1 can diced tomatoes
1 Package of cream cheese
A pack of any kind of taco shells, soft or hard

Cook the meat and the taco rice at the same time, but seperately.
Heat taco shells in the oven.
Drain the meat. Add the taco seasoning and water.
Drain the diced tomatoes. Add those to the meat and seasoning.
By this time rice should be done.
Get a medium size bowl.
Mix the meat, tomatoes, rice and cream cheese altogether until the cream cheese is completely mixed in. Then you put it on the shells and voila, dinner is served!
This usually feeds my family of 4 with left overs. If serving 5 people or more just double everything.

Beef Enchiladas

This yummy recipe is from Lacey B., whom I linked up with on a military wives FB page. Lacey says she is a really picky eater, but swears by this recipe and says even the pickiest will like it! Enjoy!

1 lb. ground beef
1 pkg taco seasoning
1 can enchilada sauce (hot or mild whatever you want.. hot isn't really hot LOL!!)
1 can green chilies1 8 oz sour cream
1 can cream of chicken
shredded cheese
1 pkg tortillas

mix sour cream and cream of chicken together and set aside
brown ground beef
add in taco seasoning and mix together
then add green chilies and enchilada sauce
let simmer about 20 minutes
add ground beef mixture into tortillas and roll like you would a burrito and add in desired amount of shredded cheese
put all into a 9x13 baking pan
when ground beef mixture is gone dump sour cream/cream of chicken mixture onto tortillas and spread around top with desired amount of shredded cheese
bake 375 until hot and bubbly and cheese is melted it usually takes 25-30 minutes

Grilled Mexican Chicken Wraps

My son isn't a fan of these, but they are a fave of myself and my husband. I got the recipe from kraft foods, but I've modified it some.
I always serve these with fries or potato wedges.

1 package boneless, skinless chicken breast tenderloins
1 1/2 c coleslaw mix (The DRY mix. Do not get premade coleslaw!)
1 tsp chili powder, plus extra for coating chicken
1 tbsp lime juice, plus extra for coating chicken
1/4 c ranch dressing (I use Hidden Valley)
1/2 c finely shredded Mexican style cheese (The 4 cheese blend, or even whatever you have on hand)
1 tomato, chopped
1 package tortillas (The burrito kind work best. The soft taco kind are too small)

Optional
Sour cream and salsa

Coat chicken with lime juice and chili powder.
Grill, then chop and put into a bowl.
In the chicken bowl, add coleslaw mix, tomato, cheese, ranch, chili powder, and lime juice. I do it in that order, and I usually end up adding a little extra lime. But that's up to you.
Mix ingredients well.
Heat tortillas in the microwave, between 2 wet paper towels, for 30 to 45 seconds.
Spoon mixture into the center of tortillas, fold in the sides, and roll up burrito style.
As an option, you can grill them, seam side down, over low heat for 8 to 9 minutes. I'll be honest. I did that the first time and it was a disaster! The burritos fell apart! I haven't done it since, and it doesn't affect the outcome, especially since I heat the tortillas in the microwave.
You can also serve these with salsa and sour cream. I think they have enough flavor on their own, but again, it's up to you.

Mexican Casserole

Greetings fellow foodies!
Our very first recipe of the blog comes from Emily B. It's for a Mexican Casserole that she recently tried out and loves! It sounds great.
Don't forget to email me your recipes at foodie5287@yahoo.com. Also, email me any questions, concerns, ideas, and what you want to see on here!
Without further ado, here's the recipe! Ole! :)

6 servings Prep: 20 min. Bake: 40 min.

Ingredients

• 2 pounds ground beef
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (16 ounces) refried beans
• 1/2 cup salsa
• 6 flour tortillas (6 inches)
• 2 cups frozen corn, thawed
• 2 cups (8 ounces) shredded mexican cheese
• Shredded lettuce, chopped tomatoes, and sour cream, optional

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.
• Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers.
• Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, and sour cream if desired.