Fresh Salsa(pico de gallo)

This is my favorite kind of salsa, I make it constantly throughout the summer. You can adjust the spice level to your liking by adding more or less jalapeno.


Ingredients:
4 tomatoes, quartered and seeded and chopped
1/4 cup finely chopped cilantro
1/2 white onion chopped
1 jalapeno, chopped(remove the seeds and white rib if you don't like heat)
1/2 teaspoon garlic powder
1 teaspoon salt
juice from 1 lime
1/4 teaspoon pepper
1/2 teaspoon cumin


Make It:
Mix all ingredients in a large bowl and place in refrigerator for at least an hour. Stir and Enjoy!

Flank Steak Tacos

Flank steak is probably one of the cuts that if you do not know how to cook it you will never try. It can be a little fatty, and tough. You need to either cook it  fast on the grill or under the broiler or cook it low and slow in the crockpot. Always slice it against the grain.

Ingredients:
1 flank steak, any excess fat trimmed off
2 teaspoons chili seasoning
1 teaspoon cumin
1 teaspoon onion powder
1 lime or one cube of frozen lime juice(I buy a bunch of limes when they are on sale and juice them all and pour it into ice cube trays, then when you need lime juice you just pull out a cube, this tricks works with lemons too)
corn tortillas
diced white onion, cilantro, and avocado for topping

Make It:
Turn broiler on high. Place flank steak on a cookie sheet. Sprinkle one side with 1 teaspoon chili seasoning, 1/2 teaspoon cumin and 1/2 teaspoon onion powder, rub seasoning into meat. Flip over and repeat on the other side. Place flank steak on cookie sheet under the broiler and cook for 6 minutes a side.
Remove from broiler and let rest for 6-10 minutes. Slice thinly against the grain. Serve in a tortilla with toppings. Enjoy!

Shredded Chicken

Ingredients:

8 to 10 chicken thighs

1 jar green salsa, I use the little herdez cans for both salsas

1 jar red salsa

1 bell pepper, cut into strips

1 onion, cut into strips

2 jalapenos, diced, seeds removed if you like

1 or 2 anaheim chiles, cut into rings

1/4 cup chopped cilantro

juice from 2 limes

1 tblsp. cumin

1 cup chicken broth

salt and pepper

Make It:

Put all ingredients in crock pot and stir. Cook on high for 4 hours or for 6 hours on low. When done pull out meat and veggies and shred up. Add juice from crock pot to moisten meat, make sure you don't add to much. You don't want it to be to wet. Shredded chicken can be used in tacos, burritos, nachos and pasta. Enjoy!

Chicken and Green Chile Enchilada Casserole

This makes a big one, so cut in half for a small family.

Ingredients:

12 corn tortillas

1 28 oz. can green enchilada sauce

4 chicken breasts, cut into pieces, seasoned with cumin, salt, pepper and granulated garlic, and browned

1 can black beans, rinsed

1 cup chopped cilantro

3 cups pepper jack cheese, shredded

1 onion diced

Make It:

Preheat oven to 375. In a bowl mix together chicken, black beans, 3/4 cup cilantro, 1/4 cup of the enchilada sauce, and onion. In a large casserole dish, pour a 1 cup enchilada sauce and spread to cover the bottom. Place 4 tortillas on sauce. Pour a 1 cup sauce over tortillas, spread to evenly cover. Spread half the chicken mixture on top of sauce and tortillas, sprinkle with one cup cheese. Repeat with next layer. Layer last 4 tortillas on top, rest of sauce, final cup of cheese, and sprinkle on 1/4 cup cilantro. Cover with foil(spray the side that will touch the cheese with pam)bake for 30 minutes, uncover and continue baking until cheese is bubbly. Enjoy!

Beef Enchiladas

Ingredients:

1/2 pound ground beef

2 cups cheddar cheese, shredded

1 can enchilada sauce

10 corn tortillas

1/2 white onion chopped

1 jalapeno, seeded and diced

1/2 package taco seasoning

1/4 cup water

sliced olive

sour cream

Make It:

Preheat oven to 350. Heat a skillet over medium heat, add meat. Let the meat cook until brown throughout, breaking it up with a spoon as it cooks. Drain off most of the grease, and add onion and jalapeno, stir to combine. Cook until onion is tender, add taco seasoning and water, bring to a boil and reduce heat. Let simmer for 5 minutes. Heat another skillet over medium heat, pour enchilada sauce in and cook until warm. One at a time dip each tortilla in sauce, then place in a casserole dish, fill with meat mixture and a sprinkle of cheese, roll up and place seam side down in dish. Continue with all the tortillas. Once you have them all filled and rolled top with remaining enchilada sauce, remaining cheese and olives. Bake for 30 minutes or until cheese is bubbly. Serve topped with sour cream. Enjoy!

Shredded Pork Tacos

Ingredients:

2 pork sirloin or tri-tip(I get the 3 pack from costco)

2 jars green salsa

1 bell pepper, cut into strips

1 onion, cut into strips

2 jalapenos, diced, seeds removed if you like

1 or 2 anaheim chiles, cut into rings

1/4 cup chopped cilantro

juice from 2 limes

1 tblsp. cumin

1 cup beef broth

salt and pepper

taco shells

favorite taco toppings

Make It:

Put all ingredients in crock pot and stir. Cook on high for 4 hours or for 6 hours on low. When done pull out meat and veggies and shred up. Add juice from crock pot to moisten meat, make sure you don't add to much. You don't want it to be to wet. Serve in a taco shell with your favorite toppings. Enjoy!

Steak Flauta Enchiladas

This is a non-homemade meal, but its quick and easy!

Ingredients:

1 pkg. steak flautas(I get mine from costco)

1 can red enchilada sauce

2 cups cheddar cheese

sour cream to put on top(optional)

Make It:

Preheat oven to 350. In a large casserole dish, pour enough enchilada sauce on bottom of pan to cover. Line all flautas in bottom of pan, any way they will fit. Pour rest of sauce over flautas. Sprinkle all cheese on top, and bake until cheese is bubbly. Enjoy!

Chicken Enchilada Casserole

I know these picture don't look very good, but they give you an idea of what it looks like.

Ingredients:

12 corn tortillas

16 oz enchilada sauce, any kind, I had a some green and red left over so that is what I used

1 cup shredded cheddar

1 cup shredded pepper jack

2 chicken breasts, cooked and chopped, seasoned with salt and pepper and a little chili powder and garlic powder

Make It:

Preheat oven to 350. Warm enchilada sauce in a pan on stove. Take one tortilla dip it in sauce on both sides and put in bottom of a large casserole dish, continue this step with 3 more tortillas. Sprinkle on evenly over tortillas 1/4 cup of each cheese and 1/2 of the chicken. Repeat step one with four more tortillas. Repeat step two using the rest of the chicken. Dip the last four tortillas in sauce and place on top, pour remaining sauce over tortillas, sprinkle with rest of cheese. Bake until cheese is bubbly about 30-45 minutes. Enjoy!

Salsa

Ingredients:

2 pounds roma tomatoes, halved, seeds removed

1 white onion, 1/2 diced, 1/2 cut into strips

3 jalapenos, halved, seeds removed and 1/2 of them diced

1/2 bunch cilantro, diced

2 teas. cumin

juice from 2 limes

salt and pepper to taste

vegetable oil

Make It:

On a large baking sheet place 1/2 the tomatoes, the onion strips, and the jalapeno halves.

Drizzle with vegetable oil and stir everything around with your hands. Place under the broiler set to high and cook until tomato skins are wrinkly and pop. Remove from broiler and allow to cool. In a large bowl add diced tomato, onion, jalapeno, and cilantro, stir. Once cooled place tomatoes, jalapenos, and onion in your blender, blend until smooth. Pour into bowl with the other tomato mixture, stir. Add other ingredients, stir and taste, add more seasoning if needed. Enjoy!

Chicken Fajitas

Ingredients:

2 chicken breasts cut into small strips

2 or 3 bell peppers assorted colors(depending on how much heat you like you can also add poblanos, anaheims, and jalapenos) cut into strips

1 onion cut into strips

1/2 packet taco seasoning with about 1tblsp chili powder and cumin added to it

If you like you can also add mushrooms, fresh tomatoes, and squash or zucchini

1 lime

Flour tortillas

Assorted toppings(sour cream, avocado, pico de gallo)

Make It:

Heat a wok or large iron skillet over high heat. Toss chicken with seasoning until coated. Spray pan with pam, turn heat down a little. Put chicken in the pan, cook quickly stirring often, should take about five minutes, pour onto a separate dish. Put pan back over heat, spray again, put veggies in pan(if using mushrooms, tomatoes, or squash add them after you have cooked the peppers and onions because they are tender and will get mushy) cook quickly stirring often. Cook 2 or 3 minutes, you want them to be crisp tender. Add chicken back to pan and stir to combine. Squeeze lime over fajitas, stir. Heat tortillas. Serve fajitas in tortilla with toppings. Enjoy!

Basic Cooking Tip of The Week 2

How to fry a taco shell:

To make 12 taco shells, heat 3/4 oil over medium high heat, it should be hot enough in 3 minutes. Add the tortilla like this

Then lift up one side and fold in half like this
Then flip to the other side
Cook each shell this way until they are light brown on both sides, transfer to a paper towel lined plate, so they can drain off any excess oil.

Enjoy with your favorite taco fillings!

Steak Tacos

Ingredients:

2 steaks(I use top sirloin or new york) cut into bite size chunks

1/4c. taco seasoning(homemade or packaged)

1/4c. water

1 lime

14 corn tortillas, fried

Toppings-finely chopped cilantro, diced onion, sriracha thai chili sauce or salsa, avocado, grated cheese

Make It:

Heat a large skillet to medium high, toss steak with taco seasoning. Spray pan and add steak. Cook about 3 minutes until browned, stirring to get an even brown. Add water bring to a low simmer and reduce heat to low, stir occasionally, cook 5-10 minutes until sauce thickens. Meanwhile in a small sauce pan heat oil and fry tortillas. Prep toppings. Squeeze lime on steak and stir. Take a taco shell add meat, cheese, sriracha, cilantro, onion, one piece of sliced avocado. Enjoy!

A little info about sriracha, its a thai chili sauce you find in the asian food section at the market. It is spicy and a little sweet. Start with a little. After a couple trys you will love it! I put it on tacos, mix it in soy sauce to pour on rice, add to stir fry sauce, dip steak in it, and put it on my sushi.

Black Beans

Ingredients:

1 can Black Beans, drained and rinsed

1/2c. Salsa (any kind you like)

Chopped Cilantro to taste

Make It:

In a saucepan add all ingredients, simmer over med-low heat for 20 minutes. Enjoy!

Beef & Bean Burrito Skillet

Ingredients:

1lb Ground beef

1 can Beans(kidney drained, black drained or chili beans) you choose

4 Flour Tortillas cut into chip size pieces

1c. Salsa

1c. Water

1oz. Taco Seasoning(package or homemade)

1c. Cheese(cheddar or pepperjack)

1/2 Red Bell Pepper diced

1/2 White Onion diced

Make It:

Brown meat in a dutch oven, add onion and bell pepper cook until softened and drain. Add taco seasoning, beans, salsa, and water bring to a boil. Add tortillas and cheese turn heat to low, cover and cook until cheese is melted. Can be served with taco toppings if you like.

Chicken Enchiladas

Ingredients:

2 chicken breasts

1/2 packet taco seasoning

Few jalapeno rings depending on how much heat you like

10 corn tortillas

1 small can red enchilada sauce

1 small can green enchilada sauce

monterey jack or cheddar cheese your preference, shredded

Enough chicken broth to cover

Make It:

In a crock pot put chicken, taco seasoning, jalapeno rings and chicken broth. Cook on high 4 hours or low 6 hours(can be made days ahead). Shred chicken. Preheat oven to 375. Reheat if made ahead. Heat over medium heat the two sauces until bubbly. Put enough enchilada sauce in bottom of casserole dish to cover. Dip each tortilla in sauce, coat. Fill each tortilla with chicken and cheese, roll up and place seam side down in dish. Continue with all tortillas, then cover with sauce and rest of cheese. Bake until warm throughout and cheese is bubbly. Enjoy!!