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Southwest Cobb Salad

16 Aug

I used the creamy cilantro dressing instead.  It was yummy!

 

Southwestern Cobb Salad Recipe from Cooking Light

For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use  pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.

Vinaigrette: 3 Tbs white wine vinegar 1 tsp honey 3/4 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/4 tsp ground red pepper 2 tablespoons canola oil

Salad: 3 slices bacon,cooked and crumbled.  I use pre-cooked bacon so it’s super quick cooking spray 8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces* 1/4 tsp salt 8 cups torn romaine lettuce 1/2 C pico de gallo 1/2 C diced avocado 1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack) 1/4 C chopped green onions 1 (15oz) can black beans, rinsed and drained

*note that nutritional information reflects turkey breast.

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake.   Set aside.

To prepare salad, heat a skillet to medium high heat.  Spray with cooking spray.  Sprinkle turkey or chicken with salt and add to pan.  Saute until done, about 4 minutes.

Arrange 2 C lettuce on each of 4 plates and divide ingredients among them.  If you want to be specific, each serving should have about:  2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.

Drizzle vinaigrette evenly over salads.  Serves 4.

 

http://www.ourbestbites.com/2010/08/southwestern-cobb-salad/

 

Creamy dressing:

 

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Chicken Tortilla Soup

20 Sep

A recipe from the Food Network website.  This is an easy recipe when you have leftover chicken.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, sliced
  • 1 chipotle in adobo sauce, minced
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 6 cups chicken broth, low-sodium canned
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 ripe tomato, chopped
  • 1 cup shredded cooked chicken
  • 1/2 cup cilantro leaves
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • About a dozen corn tortilla chips, broken a bit
  • Lime wedges, optional

Directions

 

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.

 

Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

 

Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.

 

Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.

 

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

 

Creamy Chicken Taquitos

5 Sep

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip ’em in salsa, sour cream, guacamole, or this dressing.

http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/