Vegetarian Enchilada Casserole

If you read my blog a lot, you know about my love affair with enchiladas.  Vegetarian, meat, breakfast, homemade sauce, canned sauce, green sauce, avocado sauce... they're all delicious to me.  This recipe is actually a lot like my crockpot enchiladas, but in an even easier way.  Just cook a package of boca soy crumbles with some enchilada sauce and layer up tortillas in a pan with some cheese.  Delicious! 

Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole

Ingredients:
2 15 oz. red enchilada sauce cans
12 oz. frozen soy crumbles (I used Boca brand)
4 oz. frozen corn
1 tablespoon vegetable oil
20 4-inch round corn tortillas, cut into thin strips
2 cups cheese
Salt and pepper, to taste
Optional toppings: avocado, sour cream, tomatoes, cilantro

Preparation:
Preheat the oven to 375 degrees.
Heat the oil in a large skillet and add the crumbles to the pan.
Add 1 can of sauce to the skillet and simmer for about 5 minutes minutes.
Add corn and simmer for about 5 more minutes.
Taste and season with salt and pepper.
In a greased 9x13 pan, spread a thin layer of sauce on the bottom.
Layer the tortillas, crumbles and corn mixture, sauce, and cheese (I did three layers, ending with cheese on top).
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is slightly browned.
Add any toppings you like.
Enjoy!

Recipe adapted from Pinch of Yum

Black Bean Tacos with Corn Salsa

As I was planning out my menu this week, I realized I was meat-heavy, and thought I would give this recipe a whirl, taking advantage of all the yummy summer produce.  As you know, Matt is always weary of a dish without meat, but I didn't think this would be an issue because of the protein-packed black beans.  As an extra incentive, I promised we could walk to Rita's and get water ice after.
These turned out super yummy and definitely fulfilled my taco craving.  They were filling without being too heavy and there's even a little leftover, so I can have tacos for lunch tomorrow!  Yum!
Also, don't mind that the picture is basically entirely avocado, I promise there's some beans and corn in there too!

Black Bean Tacos with Corn Salsa

Black Bean Tacos with Corn Salsa

Ingredients:
5 small round corn tortillas
1 large avocado, sliced into thin strips
Optional garnishes: pickled onions, hot sauce

Bean Filling
1 can black beans, drained
1/2 Tbsp. vegetable oil
1 shallot, chopped
1/2 Tbsp. cumin
2 Tbsp. water
Salt and black pepper, to taste

Corn Salsa
1 cup corn (thawed if using frozen)
2 Tbsp. cilantro, chopped
2 red radishes, sliced into thin strips
1/2 lime, juiced
1/8 tsp, salt
1/4 cup feta

Preparation:
Corn Salad: Place the corn into a medium-sized mixing bowl and add the chopped cilantro, radishes, lime juice, and sea salt. Mix well. Stir in feta.  Set the bowl aside to marinate while your prepare the beans.
Black Beans: Warm the oil in a medium saucepan over medium heat. Add the shallot and a sprinkle of salt. Cook, stirring occasionally, until the shallots have softened and turn translucent, about 4-5 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and water. Stir and cover.   Cook for 5 more minutes, remove from heat and then remove the lid and use the back of a fork to mash up about at least half of the beans. Season with salt and pepper, to taste, and cover until you’re ready to serve.
To Serve: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado in the taco and serve with optional pickled onions or hot sauce.
Enjoy!

Recipe adapted from Cookie and Kate

Chicken Enchilada Pie

With the weather cooling down, I can finally turn on my oven at dinner (though I did intend to make this yesterday when it was rainy and in the 60s, but Matt wanted to order pizza, so what can you do?).  This, with some tweaks from the original recipe, turned into a great meal... Matt even had thirds!
If you wanted to, you could make this vegetarian by using a can of black beans instead of the chicken on top and it would still be great!

Chicken Enchilada Pie

Chicken Enchilada Pie

Ingredients:
1/3 cup milk
1 egg
1 Tbsp. taco seasoning, divided
1/8 tsp. black pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups cooked chicken breast, shredded or diced
3/4 cup cheddar cheese, shredded
Optional Toppings: 
1 scallion, sliced
2 radishes, sliced thin
cilantro, to taste,
1/4 cotija or feta cheese

Preparation:
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round, 9'' pie plate, coated with cooking spray.
Bake for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1/2 tablespoon taco seasoning. When cornbread is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork).
Pour enchilada sauce over top. Top with chicken; sprinkle with cheese.
Bake for 15 minutes or until cheese melts.
Remove from oven; let stand 5 minutes.
Sprinkle with toppings.
Enjoy!

Recipe adapted from Lindsay at Pinch of Yum.

Zucchini Green Chile Enchiladas

Alright, first things first, it's been a really long time since I last posted, but I've been so busy!  I've moved up in the world of teaching to 2nd grade and we start next week!  I also have been crazy busy with my online grad classes AND we just moved into a house!  That we bought!

Of course, my first post back is enchiladas.  If you're an avid reader, you know I love making enchiladas.  (For example, my most popular Cheesy White Chicken Enchiladas or my Vegetarian Crockpot Enchiladas).

ANYWAY, these enchiladas are awesome.  Zucchini is the star of these, which is perfect for summer.  It was finally cool enough to turn my oven on and use some fresh summer veggies!  I did add about one chicken breast into my filling, but only because I needed to use it up.  I omitted it in the recipe below, but if you're feeling like you need to add some meat, go right ahead.

Zucchini Green Chile Enchiladas 

Zucchini Green Chile Enchiladas

Ingredients:
1 tsp. vegetable oil
2 zucchini, quartered
1 large onion, diced
1 tsp. salt
1 tsp. cumin
1 tsp. chile powder
1.5 cups corn
2 cloves garlic, minced
1 28 ounce green chile enchilada sauce
8 large flour tortillas
2 cups cheddar jack cheese
1/4 cup cilantro (optional)

Preparation:
Preheat oven to 350.
Heat vegetable oil in large skillet over medium heat.
Add onion and cook until translucent but still crunchy, about 4 minutes.
Add zucchini, garlic, salt, cumin, and chile powder.  Cook until soft, but still a little crunchy, about 6 minutes.
Add corn and cook for 1 minute.
Meanwhile, line a 9x13 pan with foil.  Add half a cup of enchilada sauce into pan.
Take each tortilla and fill it with about 1/4 cup of zucchini mixture, rolling it as you go.  Place seam-side down in pan.  Repeat until you've filled all your tortillas.
Pour the rest of the sauce on top, spreading it out and making sure the tortillas are covered.  Add cheese and cover with foil.
Bake 10 minutes.
Remove foil and bake another 8 minutes.
Remove from oven and sprinkle on cilantro.
Enjoy!

Breakfast Enchiladas

Now, you guys definitely know how much I love enchiladas by now. (Need proof, check out some of my favorites: Spinach and Black Bean Enchiladas, Cheesy White Chicken Enchiladas, Chicken and Avocado Enchiladas, and Vegetarian Crockpot Enchiladas.  Now, I found a way to have enchiladas for breakfast too!  (Not that I didn't eat the aforementioned as leftovers for breakfast).  These are great because I can see myself putting whatever I want in them... I was thinking bacon and leeks next time!  They would also be SUPER easy to make vegetarian as well!
Note that these enchiladas soak in the egg mixture overnight, so if you want to eat enchiladas immediately, try a different recipe!

Breakfast Enchiladas

Breakfast Enchiladas

Ingredients:
2 cups cubed and cooked ham
½ cup chopped green onions
2 cups shredded cheddar cheese, divided
8 flour tortillas (6-8 inches)
1¼ cup half-and-half
4 whole eggs
½ teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

Preparation:
In a medium bowl stir together ham, green onions and 1 1/2 cups of cheese (save the remaining ½ cup for later). Spray a 9x13 inch baking pan with cooking spray. Place a good amount of ham mixture onto a tortilla, careful not to over fill them. Roll up tortilla and place seam side down in the baking pan. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining ½ cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
Enjoy!

Recipe adapted from The Girl Who Ate Everything

Tex Mex Sweet Potato Salad

I really needed a side dish for my cilantro lime salmon and this seemed like a perfect solution!  I'm not a huge fan of overly mayonnaise-y potato salads, so I really wanted something that would fill me up without being too much.

This potato salad uses a homemade honey mustard dressing that feels like a nice light solution to mayo.  I halved the dressing recipe for you guys because there was a ton in the bottom of the bowl when I was done.  

This recipe is also very easily made vegan, substitute agave or maple syrup for the honey!

Tex Mex Sweet Potato Salad

Tex Mex Sweet Potato Salad

Ingredients:

about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces

2 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. pepper

3 green onions, thinly sliced

1 medium red bell pepper, diced 

1 cup corn (I use frozen that I allowed to thaw)

1/2 cup cilantro leaves, minced

1 Tbsp. honey

1 Tbsp. dijon mustard

1 Tbsp. lime juice

1 Tbsp. oil

1/4 tsp. salt

1/4 tsp. pepper

pinch cayenne pepper, optional and to taste

Preparation:

Preheat oven to 400F. Line a baking sheet with foil and spray with cooking spray. Add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 40 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary, I recommend starting to check at 30 minutes for doneness.

Add the green onions, red pepper, corn, cilantro to a large bowl; set aside.

Add the honey, dijon mustard, lime juice, remaining olive oil, salt and pepper, optional cayenne pepper to a medium bowl, whisk to combine; set aside.

After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance, make any necessary tweaks, and serve. Potato salad can be served warm, at room temp, or chilled.  

Enjoy!

Recipe adapted from Averie at Averie Cooks

Cilantro Lime Salmon

Ever since Matt came back from Santa Fe, he has had a hankering for salmon; Santa Fe is not a hot bed for seafood, you know, being in a desert.  I came across this recipe from Closet Cooking, a blog I've been following for a long time and thought it sounded perfect!  I did not realize however, that my cilantro had gone bad, so this is a little sparse on cilantro, I had to scavenge around for a few good leaves.  Oh well!
I paired this with Tex Mex Sweet Potato Salad and it was a great meal!

Cilantro Lime Salmon

Cilantro Lime Salmon

Ingredients:
2 Tbsp. oil
1 lime, juice and zest
2 Tbsp. cilantro, coarsely chopped
2 cloves garlic, minced
salt and pepper to taste
1 lb. salmon, either one big filet, or split into 2

Preparation:
Preheat oven to 400.
Combine oil, lime juice and zest, garlic, cilantro, salt, and pepper.
Rub oil mixture on salmon and place on a foil-lined baking sheet.
Bake for 10-15 minutes, or until salmon is cooked to your liking.
Enjoy!

Recipe adapted from Closet Cooking

Skinny Off the Cob Mexican Street Corn

Have you ever had Mexican street corn?  It's very tasty, cheesy, and messy.  However, one thing it is not is healthy.  It's full of mayonnaise and cheese.  This version is lightened up with Greek yogurt and made a little less messy by going off the cob- it's still packed with flavor though!

Do you see all the cheesy gooeyness?  I promise it's good for you!

I served this with Mexican Spice Crusted Salmon for a low carb meal!


Skinny Off the Cob Mexican Street Corn

Ingredients:
1 Tbsp. butter (I used Smart Balance)
1 12 oz. package frozen corn
1/4 cup nonfat Greek yogurt
1/4 cup cotija or feta cheese
1 tsp. chili powder
1/2 tsp. cumin
Salt, to taste

Preparation:
Heat a large skillet over medium-high heat.  Melt butter.  Once butter is melted, add package of corn.  Saute until cooked through and the liquid is evaporated.
While corn is cooking, combine remaining ingredients in a medium bowl.
Add corn to Greek yogurt mixture.
Combine.
Enjoy!

Recipe adapted from Double Dipped Life

Mexican Spice Crusted Salmon

I love salmon.  I could live everyday on salmon, with an occasional steak thrown in.  After coming back from New Mexico, I have had a craving for fish, as evidenced by my fish tacos... I have also had crab cakes and I even had crab cake eggs benedict for brunch today, I can't get enough!  Perhaps it's because being in the desert for a month has left me with a hankering for it.  Perhaps it's because salmon was super on sale today.  Whatever the reason, this salmon was yummy!
The best thing about this spice rub (besides the fact that it's yummy!) is that because it's equal parts of everything, it's easy to half to make a dinner for one, or double for a dinner for four!

Mexican Spice Crusted Salmon

Mexican Spice Crusted Salmon

Ingredients:
2 salmon filets
1/2 Tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. paprika powder
1/2 tsp. onion powder
1/2 tsp. black pepper
Avocado (optional)
Pickled Onions (optional)

Preparation:
Combine salt, coriander, cumin, paprika, onion powder, and pepper in a small bowl.  Pat on the outside of the salmon.  Keep in the fridge for 30 minutes.
Take salmon out of fridge.
Heat a medium skillet over medium heat.  Add oil.
When oil is hot, add salmon.
Cook skin side down (if you filets have skin) for 4 minutes.  Flip and cook an additional 4 minutes.
Top with avocado and pickled onion, if you wish!
Enjoy!

Recipe adapted from Laylita's Recipes

Fish Tacos with Cilantro Sauce and Pickled Onions

These tacos are amazing.  My only complaint is that because Matt is still in Santa Fe and Alyssa doesn't eat fish, I only made one piece... I wish I had more.  I even thought about just wrapping up the sauce and some pickled onions in a tortilla and eating that.  (I didn't.)
These tacos tasted like the ones you get at a restaurant, but healthier because I didn't fry the fish, trust me, it doesn't need to be fried.
Also, I now know why restaurants normally double up the corn tortillas... mine crumbled up, but I just grabbed a fork and ate them up.
I'm planning on crab cakes tomorrow and am stoked to top them with the leftover sauce and onions!

Fish Tacos with Cilantro Sauce and Pickled Onions

Fish Tacos

For the Pickled Onions:
1 medium red onion, halved and thinly sliced
1 cinnamon stick
1 clove gaarlic
Pinch crushed red pepper flakes
1 cup apple cider vinegar
1/4 cup lime juice
1/4 cup sugar
1 Tbsp. kosher salt

Add sliced onions to a medium bowl. Pour enough boiling water over onions so that they are covered. Count to 10, then drain.
Toast cinnamon, cloves and the red pepper flakes in a small saucepan over medium heat until fragrant, 3 to 5 minutes.
Whisk in vinegar, lime juice, a 1/4 cup of the sugar and salt. Bring to a simmer and cook until sugar and salt have dissolved, 1 to 2 minutes. Pour brine over onions.
Allow to stand at room temperature until cooled, cover and refrigerate up to 2 weeks.

For the Cilantro Sauce:
½ cup plain yogurt
½ cup mayo
½ tsp lime (I used lemon because I used all the lime for the onions, so actually, either is fine)
1 handful of cilantro..I like a lot, I usually add more than a handfull
1 Tbsp. onion, minced
2 cloves garlic, minced
½ tsp cumin
½ tsp chili powder

Combine all ingredients in a blender or small food processor. Blend until creamy, cilantro won't really blend, but that's okay!.  Transfer to the fridge for at least 1 hour before serving (this part is necessary for the ingredients to really shine!) Enjoy!

For the Fish Tacos

2 4 oz. mahi mahi filets
2 Tbsp. butter
4 corn tortillas (or 8 if you want to double up)
4 leaves red leaf lettuce
Salt, pepper, and cumin to taste
Cilantro Sauce, above
Pickled Onions, above
Cilantro, to taste

Place nonstick pan over medium heat.  Add butter and allow to melt.
Meanwhile, cut filets in half (it's easier to fit in tortillas), season both sides with cumin, salt, and pepper, to taste.
Place fish in pan, cook both sides about 4 minutes, depending on thickness of fish.
While fish is cooking, heat up tortillas; I like to do mine over the burner for a few seconds, but if you have an electric stove do it in the microwave!
Assemble fish tacos with lettuce on the bottom, add fish, then top with a dollop of cilantro sauce and some pickled onions.  Add cilantro, if you would like!
Enjoy!

Recipe for pickled onions adapted from Adam and Joanne at Inspired Taste
Recipe for Cilantro sauce adapted from Sherron at Simply Gourmet

Black Beans and Rice

I'm about to go back to Philly, so this is my last post from Santa Fe :(  Also, Matt is staying (because it's his job!) for an extra week and a half so I figured instead of him eating cereal every night for dinner, I would make him a few meals.  Ziti happened because I was trying to use up a bunch of things in the fridge and I also made him these black beans and rice.
Going into my cooking, I was more excited for the ziti, but after tasting these, they are so good.  You could use them as a side for simple grilled chicken, or use them as a filling in tacos. They could also be a main dish with a salad on the side for a light summer meal!
These are also super easy to make vegetarian/vegan, just use vegetable stock instead of chicken stock and you are done!

Black Beans and Rice

Black Beans and Rice

Ingredients:
1 Tbsp. olive oil
1/4 cup finely chopped onion
1/2 red pepper, chopped
2 cloves garlic, minced
1 cup basmati rice (or you can use regular white rice)
2 cups chicken stock (or vegetable stock for vegetarian/vegan version)
3/4 tsp. taco seasoning
2 cups black beans

Preparation:
In a medium saucepan, heat olive oil over medium-high heat.
Add onion, and sauté 3 minutes, until onion is tender. Add pepper and garlic, sauté one minute longer.
Add uncooked rice, and stir, toasting it for about 2 minutes. .
Add stock and taco seasoning. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer, according to rice package directions, usually 15-20 minutes.
Remove lid, stir in beans, and cover again. Turn off heat, and let stand for 3 minutes before serving.
Enjoy!

Recipe adapted from Andi at The Weary Chef

Vegan Black Bean Tacos

Matt has had several vegetarian dinners lately and has not complained once... I'm not sure what is going on, but I'm here to ride that train!  I made vegan black bean tacos tonight and they were great! They were even better when topped with my super easy salsa verde!

Vegan Black Bean Tacos

Vegan Black Bean Tacos

Ingredients:
1 tsp. vegetable oil
2 cups black beans (1 can is good too, rinsed and drained)
1 small zucchini, diced
1 green bell pepper, diced
1/2 white onion, diced
2 cloves garlic, minced
Salt and pepper, to taste
4 corn (GF) or flour tortillas
Optional for Serving: diced tomatoes, cilantro, salsa verde

Preparation:
Heat oil in large skillet over medium heat.
Add black beans and onion.
Cook until onion is translucent, about 4 minutes.
Add zucchini, bell pepper, garlic.
Saute until zucchini is soft, but not mushy.
Meanwhile, heat tortillas in microwave under a damp paper towel for 30 seconds.
Season with salt and pepper.
Transfer a scoop of bean mixture into a warmed tortilla.
Top with desired toppings.
Enjoy!

Salsa Verde

Here in New Mexico, there is an abundance of fresh veggies that I would normally not have an abundance of in Philly... not that they're not there, but they're hella expensive.  (I'm not sure if I've ever said "hella" before, but it's happening now I guess!)  Tomatillos are super cheap. Cilantro is super cheap. Okay, that's it because everything else in this salsa is about the same cost wise, but the tomatillos were like $2.00/lb. cheaper!

This salsa was great on my vegan tacos, but was also great with tortilla chips!

Salsa Verde

Salsa Verde

Ingredients:
1 tsp. olive oil
1 1/2 lb. tomatillos, husks removed
1 poblano pepper, stem cut off
1/2 small white onion
2 cloves garlic
1/2 cup cilantro
1 Tbsp. lime juice
Salt, to taste

Preparation:
Heat oil over high heat in a large skillet.  Add tomatillos, poblano, and onion.
Saute on high, flipping after about 2 minutes.  (They should be nice and charred).
Transfer to a blender or food processor.  Add garlic, cilantro, and lime juice.  Blend until combined. (You may have to transfer tomatillos in batches, I did!)
Salt to taste.
Chill in refrigerator.
Enjoy!

Recipe adapted from Chef Savvy

Avocado Quesadilla

Are you ready for the easiest lunch of all time?  Perfect.  It's an avocado quesadilla.  Not interested?  Good, more for me.  This is a little surprising because it is a VEGAN lunch.  No, not vegetarian, VEGAN.  If you've ever read my blog, you're probably in shock, what!? No chese!?  That's correct!  The creamy avocado means you don't even need cheese, so get ready for a healthy quick lunch!

Avocado Quesadilla 

Do my plates look different?  That's because this is my first post from Santa Fe!  Matthew has a job here for 6 weeks, so here we are for the summer!

Avocado Quesadilla

Ingredients:
1 tsp. vegetable oil
1 avocado
1 small roma tomato, diced
1 scallion, sliced
2 fajita size tortillas (corn or flour, use corn to make GF)

Preparation:
Place frying pan over medium heat.

Add vegetable oil. 

Meanwhile, spread avocado on one tortilla. 

Once vegetable oil is hot, place tortilla with avocado on heat.  Add diced tomato and scallion.

Place second tortilla on top of tomatoes and scallions.  

Once bottom tortilla is golden brown, flip quesadilla over.  

Cook until second tortilla is golden brown. 

Enjoy!

Recipe adapted from The Garden Grazer

Spinach and Black Bean Enchiladas

I'm back at it with enchiladas.  You know they're my favorite by now, and they're the best because they're so easy!  This vegetarian version is delicious and filling!  You know I'm a little weary of not being full after vegetarian meals, but these were great!
These were also a little spicier than I had intended, the pepper jack I used was spicier than the normal kind I use- whoops!

Spinach and Black Bean Enchiladas 

Spinach and Black Bean Enchiladas

Ingredients:
1 (15 oz.) can of corn, drained
1 (9 oz.) box of frozen spinach, thawed and drained
1 (15 oz.) can of black beans, drained
1 (8 oz.) brick of pepper jack cheese
12 corn tortillas (I used taco size)
1 1/2 Tbsp. taco seasoning
1 (10 oz.) can of enchilada sauce
1 jalapeno, diced and seeded (optional)
3 Tbsp. fresh cilantro, divided
5 scallions, white and green parts divided

Preparation:
Preheat oven to 400 F.
Place corn, spinach, black beans, 1 cup of cheese, taco seasoning, 1 Tbsp. cilantro, jalapeno, and the white parts of the scallions. Mix until combined.
Take a 9x13 pan and spray the bottom with cooking spray.
Fill each tortilla with a heaping amount of filling (they should just close) and place seam-side down into the pan.  Repeat until pan is full.
Top with enchilada sauce, spreading so that all of the tortillas have some sauce on them.
Top with remaining cheese.
Bake for 15 minutes.
Top with remaining scallions and cilantro.
Enjoy!

Recipe adapted from Perry's Plate

Crockpot Chicken Tacos

Ready for super easy chicken tacos that everyone will eat?  Ready for (almost) the entire meal to be prepared in the crockpot so you have the tiniest bit of clean up?  Do I have the dish for you!  These tacos scored big amongst the picky eaters in my house and it was super easy.

Double Chicken Tacos

Look at that succulent chicken

Crockpot Chicken Tacos

Ingredients:
2 boneless skinless chicken breasts
1 green pepper, julienned
1 medium onion, julienned
2 Tbsp. chili powder
1 Tbsp. cumin powder
1 tsp. garlic powder
salt and pepper to taste
8 taco shells (hard or soft)
1/2 cup cheese, shredded
1/2 tomato, diced
1/4 cup fresh cilantro
Salsa, sour cream, optional

Preparation:
Combine chili powder, cumin, garlic, salt and pepper in a small bowl.  Place chicken in bottom of crock pot. Layer peppers and onions on top.  Sprinkle spice mixture on top.  Cook on low 8 hours.
When ready to serve, shred chicken in crockpot and mix together with peppers and onions.  Assemble tacos with chicken mixture, and top with cheese, tomato, cilantro, salsa, and sour cream.
Enjoy!

Balsamic Chicken and Strawberry Quesadillas

We have been on a super quesadilla kick lately in our house, perhaps because of the excess of tortillas we have in our fridge.  However, I didn't want to put in regular old toppings, so when my sister brought home strawberries from work this week, I figured these would be perfect!  My Mom's friend also had given us basil and a banana pepper from her garden, so we threw those in too.  They were delicious!
Also, sorry for the poor picture quality, I had to take it on my phone.

Balsamic Chicken and Strawberry Quesadillas

Balsamic Chicken and Strawberry Quesadillas

Ingredients:
1 chicken breast, cooked and chopped into bite-sized pieces
1 pint strawberries, diced
1/2 small red onion, sauteed and diced
1 banana pepper, diced (optional)
2 Tbsp basil, julienned
1 Tbsp parsley, julienned
1 Tbsp. balsamic vinegar
1 brick mozzarella cheese, shredded
6 Flour tortilla shells

Preparation:
Pre-heat skillet over medium heat.  Place one tortilla shell on skillet.  Layer cheese, strawberries, chicken, basil, onion, parsley, and top with more cheese on one half of the tortilla.  Drizzle balsamic over, a small amount goes a long way!  Fold over the empty half of the tortilla onto the full half.  Flip to brown both sides.  Repeat until you're done with tortillas!
Enjoy!

Recipe adapted from Your Home Based Mom

Black Bean Lasagna

Whilst looking for my vegetarian recipe of the week, I found this recipe and it piqued my interest.  I usually try to find variations of classic dishes, though I tout myself as a lasagna purest.  Lasagna is my favorite food, and I try not to mess with it.  This recipe seemed interesting, and anything with Mexican flavors is an automatic sure thing for me.
Shut up.  This was delicious.  I had seconds (which is rare), Matt had thirds.  I would perhaps add more peppers and some corn if you wanted to bulk up the vegetables, but it was great, as is!

Black Bean Lasagna 

Black Bean Lasagna

Ingredients:

12 no-boil lasagna noodles
1 tsp. olive oil
2 (15 oz.) cans black beans, rinsed and drained
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
3 cloves garlic, minced
1 (29 oz.) can tomato puree
1/2 Tbsp. cumin
1/4 cup fresh cilantro, chopped
1 (15 oz.) container ricotta
1 (8 oz.)packed cream cheese
1/4 cup sour cream
Garnish: chopped tomatoes, fresh cilantro, sour cream (optional)

Preparation:

Preheat oven to 350.
Mash one can of beans; set aside.
Heat oil in a large skillet over medium heat.  When hot, add onion, pepper, and garlic.  Cook until tender, about 3 minutes.  Add mashed beans, unmashed beans, tomato sauce, cilantro, and cumin.  Heat through.
In a large bowl combine ricotta, cream cheese, and sour cream; set aside.  Spray a lasagna pan with cooking spray.  Arrange 4 noodles, slightly overlapping them, in the dish.  Top with one-third of the bean mixture, making sure to completely cover the noodles.  Spread half the cheese mixture on top of bean mixture.  Repeat layers two more times, ending with the bean mixture.
Bake, covered, for 40-45 minutes, or until heated through. Let stand for 10 minutes.  Garnish with tomatoes, cilantro, and a dollop of sour cream, if desired.
Enjoy!

Recipe adapted from Recipe.com

Cilantro Jalapeno Spread

Tonight I decided to make some wonderful Mexican Burgers (though these I made with beef, not turkey) and found a great spread to go on top, which also helped to use the mass of cilantro I had in the fridge.  It turned out great, though very spicy.  (I thought bigger jalapenos were supposed to be milder!)    I ended up having to add extra yogurt to calm my taste buds.   

The spice has not been curbing my appetite however, I have been using the leftover spread on everything!  (Breakfast sandwiches, regular sandwiches, dip for chips...)

I realize that the side to my burger looks really gross, but it's refried black beans.  Apparently, those don't translate into pictures.  (They were good, I promise.)

Cilantro Jalapeno Spread

Ingredients:
2-3 jalapenos (depending on how spicy you like it/how spicy the peppers are), deseeded
1 large handful of cilantro
2 Tbsp. ranch seasoning
1 1/2 cups Greek yogurt
1/2 cup mayonnaise

Preparation:
Puree the jalapenos and cilantro in a food processor until blended into a paste.
Mix all ingredients together in a bowl.  If the spread is too spicy, add more yogurt.
Enjoy!

Recipe adapted from I save A2Z

Southwest Stuffed Peppers

This week, I was really feeling the need for some avocado in my life, so I decided my excuse would be these peppers!  (Really, I should just buy an extra avocado and eat it.  Yum!)  I also feel like red, yellow, or orange peppers would be better than green in this recipe, but green were on sale, so alas, I used green.
These also could be easily vegetarian, use soy crumbles instead of ground beef.  If you don't want to use ground beef, add rice or just more veggies!
The amount of filling is enough for probably 8 peppers, but it's good left over as is.

Southwest Stuffed Pepper

Yum!  Look at the avocado!

Southwest Stuffed Peppers

Ingredients:
1 Tbsp. olive oil, divided
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. taco seasoning
4 red bell peppers
1 (15 oz.) can black beans, drained
1 cup frozen corn, thawed
1 (10 oz.) can tomatoes and green chiles (drained)
1/4 cup fresh cilantro, chopped
1 cup pepper jack cheese, shredded
Salt and pepper, to taste
1 avocado, sliced (optional)

Preparation:
Preheat oven to 350.
Cut the tops off the peppers, remove the seeds and ribs.  Place in a lightly greased baking dish.
In a large saute pan, over medium heat, saute to the onion and garlic in olive oil until soft.
Add ground beef, cook until no longer pink.  Stir in taco seasoning.
Add tomatoes, corn, and beans.
Cook, stirring occasionally, until heated through.
Remove from heat and stir in cilantro.
Fill peppers with mixture, top with cheese, and the top of the pepper.
Bake 40 minutes, or until peppers are tender.
Top with sliced avocado and additional cilantro (if desired).
Enjoy!

Recipe adapted from Let's Dish Recipes