Restaurant Salsa

I got this recipe from my childhood friend. She got it from her sister-in-law, who got it from the restaurant owner. It makes about 8 cups of salsa and fits perfectly in one of the large Pampered Chef batter bowls (with lid).

1-28oz. can whole tomatoes
1-11oz. can (or 2-6 oz.) 100% tomato juice
¼ t. cumin
1 T. white vinegar
½ t. white pepper
cilantro (to taste)
½ t. granulated garlic
1 pc. celery
Salt to taste (I use ½-1 teaspoon)
Canned jalapenos (to taste) (I start with 1 big spoonful)
6-7 TOMATOES, diced
1 red onion, diced

In blender, mix whole peeled tomatoes with spices (cumin, white pepper and salt) then pour into bowl. Add diced tomatoes and onions, set aside. In blender add ½ of the tomato juice and vinegar. Blend and add to bowl. With other ½ of tomato juice, blend jalapenos first then add cilantro and pulsate so you leave small pieces. Add to bowl. Stir well.
*If it is too spicy, add more chopped tomatoes. If it is too bland, put some of the salsa back in the blender and add blend in another spoonful of jalapenos!

Mexican Skillet

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cans (14 oz.) kidney beans, drained, rinsed
1 cup Salsa (homemade or store bought)
1/2 cup water
4 flour tortillas (12 inch), cut into 1-1/2-inch squares
1 cup Mexican Style Shredded Four Cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (optional topping)
1 Roma tomato chopped (optional topping)

To make this:
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and toppings.

My husband and boys LOVE this casserole. It is easy, delicious and different.

I got the recipe from my friend Ruth. Click here to see it on her blog and to check out some of her other recipes:

http://deliciousdelectable.blogspot.com/search/label/Mexican

Chili Relleno Casserole

 

 

 

 

Ingredients

• 1 can whole roasted Green Chiles
• 2 cups Mexican blend grated cheese
  
• 5 whole Large Eggs
• 2 cups Whole Milk (important so eggs aren't watery)
  
• Salt And Black Pepper To Taste
• ½ teaspoons Paprika
• ¼ teaspoons Cayenne Pepper

Preheat oven to 325 degrees. Spray 9x13 inch pan with spray oil
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!

Adapted from Pioneer Woman

Easy Blender Salsa

2 cans (141/2 oz.) canned tomatoes (do not drain)
1 jalapeno (without seeds or can leave seeds in if you like it extra hot)
1/2 med. white onion, coarsely chopped
1/2 t. minced garlic (or garlic powder)
1/2 t. cumin
few squeezes lime juice
1/3 bunch green onions, finely chopped
1/3 bunch cilantro (pull leaves off stems, throw away stems and only use leaves)
salt and pepper to taste


1)Put tomatoes, jalapeno, white onion, garlic, cumin, and lime juice in blender
2)Blend until smooth.
3)Add in chopped green onions and cilantro leaves.
4)Blend again. You can blend longer to get a smooth salsa or a shorter time to leave the cilantro and green onions a little chunkier.
5)Add salt and pepper to taste.
6)Refrigerate after making.
7)Serve with tortilla chips.

Cowboy Caviar

Every once in a while at school, for lunch, the staff has what we affectionately call "Dip Day". All of us bring in our favorite dip and dippers and that's our lunch! It is our favorite kind of lunch and there are always so many different choices. Here is one of my favorites brought in by one of the aides, Sue.
2 tbs red wine vinegar
2 tsp olive oil
1 clove chopped garlic
1 tsp Tabasco Sauce
Dash black pepper
1 ripe avocado
1 15-oz. can black beans
1 15-oz can pinto beans (not refried!)
1 16-oz can KERNEL corn
1/2 C. chopped green onion
1/2 C. chopped cilantro (use fresh)
1/2 lb. Roma tomatoes, chopped

Peel and cube avocado. Set aside. Stir together vinegar, oil, garlic, Tabasco, and a dash of black pepper. Add avocado and toss. Drain beans and corn and add to avocado. Add rest of ingredients and refrigerate for a couple of hours. Serve with chips or crackers.

Green Salsa

1 pound of 1″ size tomatillos, husked, rinsed, and quartered
1 bunch fresh cilantro, rinsed, and roughly chopped
Juice of 2 limes
9 cloves of garlic, grated into food processor
1 small white onion or half a large one, chopped
2-3 jalapeno peppers, seeded and chopped
2 avocados, Peeled and sliced
1 tsp. cumin (or to taste)
3 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Method:

1. Combine all ingredients in a food processor or blender, except for the cumin, salt, and black pepper.

2. Blend until a smooth texture is achieved.

3. Add spices and mix thoroughly.

4. Adjust spice levels to your liking.

Homemade Flour Tortillas

This is from my Chevy's Recipe Book
These are the best I have ever made!

6 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening, cut into small pieces
2-1/2 cups warm water

Place the flour in the bowl of a mixer and use dough hook and add the baking powder and salt, stirring to mix well. Add the shortening. Turn the mixer on low and slowly pour in the water. Mix on low for 90 seconds or until well mixed.

Scrape the dough out of the bowl onto a floured surface. Divide the dough into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes. Divide each half into 8 equal portions. You will now have 16 dough balls. Lightly flour your work surface. With a floured rolling pin, roll each ball into an 8-inch round. Stack the rounds on a baking sheet with plastic wrap between each tortilla. Let the tortillas rest for 10 minutes.

Heat a griddle or large cast-iron skillet over medium heat, and lightly coat with vegetable oil cooking spray. Cook the tortillas on the griddle or in the skillet for 1 minute on each side, or until light brown spots form on the surface.

Fresh Mex Tip

Once you've rolled the dough into balls, don't skip the resting stage. It helps the dough "relax" so you can roll it out more easily.

• Rotating the dough circle as you roll it out will help it spread out into a nice even circle.
• If you're using an electric griddle, set it to 375 degrees F.
• To keep fresh tortillas warm, wrap them in a kitchen towel or stack them in a tortilla server with a lid.
• To make fresh "sopaipillas" (Southwest-style fried pastries), roll out tortilla dough rounds as directed, and deep fry them in vegetable oil heated to 350 degrees F. Drain on paper towels, sprinkle with ground cinnamon and sugar, and serve with honey.

Buy the Book!

What's for Dinner Tonight!

Veggie Burritos!

*I make homemade tortillas or buy them
*Soak 1 bag black beans for an hour then rinse and drain.
*Saute thick bacon (2-3 slices, chopped) and put in with beans. Cook black beans in chicken stock-enough to cover beans-3-4 cups.
*while beans are cooking-cut up tomatoes, avocados, green onion for topping
* I also use sour cream, homemade salsa, sharp cheddar cheese, grated. It packs a lot of flavor and you don't need as much!
Once beans are done you can assemble burritos!

Homemade Fresh Salsa
8-10 plum tomatoes, chopped
1 med. yellow onion, chopped
1 jalapeno, seeded and chopped
1 large clove garlic, peel and grate in to salsa
1/2 bunch cilantro, chopped
salt & pepper to taste
Mix together and serve!

Green Tortilla Soup

Ingredients

2 tbs olive oil
2 slices bacon, chopped
10-12 tomatillos, husks removed, blend to fine in food processor
1 med onion, chopped
1 jalapeno seeded and chopped
2 cloves garlic, peeled
6 cups chicken stock
Juice of one lime
Salt and pepper to taste

Toppings-
Tortilla chips
Jack cheese, grated
tomatoes, chopped
Avocado, diced
Shallots, chopped

In a large pot, heat olive oil over medium heat. Add bacon and saute until crisp. Add onion, grate (or chop) garlic into the pot, and jalapeno. stir and cook for 5 minutes or until onion is slightly softened. Add frozen corn and cook for 5 more minutes. Add pinto beans, lime juice and chicken stock. Simmer for 20 minutes. Serve over tortilla chips and add toppings. I like to serve it with flour tortillas to dip in soup...YUM!

Chile Verde

1 pork tenderloin
1 jar green salsa

Spray crock pot with spray oil.
Place Pork Tenderloin on the bottom of crock pot.
Pour green salsa over the top.
Cook on high for 4 hours or low for 6 hours.

Serve with tortillas and all the fixings!

(You can substitute red salsa for a yummy change!)