Category Archives: Mexican

SuperMan

Enchilada Casserole

foodpicture

Welcome to the August BONUS installment of Secret Recipe Club!!!  Today all posts are focused on “back-to-school” and family friendly dishes which are basically all my family eats these days cuz 9 month old.  For this special feature, I was assigned Sid’s Sea Palm Cooking which is PACKED with amazing recipes including caramelized potatoes which I made before.   Had this been a normal challenge I would have made her Vandbakkelser because OMGoodness does that look amazing!   However, playing by the rules is good so I went with her enchilada casserole.  She actually has two of them on her page so I went with a hodge-podge version of both!  Instead of chicken, went with all beans per the suggestion of one recipe and upped the spice while reducing the sauce as per the second recipe.  (apologizing for any typos in this post as my computer has decided it doesn’t “like” certain letters right now)

Enchilada Casserole

Ingredients

6 Corn tortillas

1 12oz can black beans

1 12 oz can pinto beans

1 onion, diced

1 can enchilada verde sauce (10oz)

2 ears corn - cobs off

2 hatch green chilis

1-2 cups grated cheddar cheese (I like a mixture of Cheddar and Monterey Jack)

Instructions

  1. (optional - roast the hatch chilis under broiler or directly on gas burner until slightly charred - then dice)
  2. Preaheat oven to 375
  3. Pour a bit of sauce on the bottom of a 9x13 baking dish or a 2qt round casserole dish. Then place a layer of the tortillas, tearing as needed to fit the bottom. Add 1/2 of the beans, onion, corn, cheese, and diced chili.
  4. Add a bit more sauce and then repeat with remaining ingredients - ending with tortillas and cheese.
  5. Bake at 375 for 25 minutes, then turn oven off and allow to sit for a final 10 minutes. Serve topped with olives, green onions, and/or tortilla chips and ENJOY!!!!
http://dancingveggies.com/2016/08/superman.html

Only thing I might do differently in the future is add some chips to the top to give it a bit of a crunch.  This came together super quickly and also tasted amazing as lunch the next day – always a nice bonus!

Sweet Summer

Acapulco Tofu

acapuco_tofu_taco

Welcome to March’s Secret Recipe Club!  It feels so awesome to be joining the SRC again after taking my baby break – I missed the fun that comes with being sent a blog to explore.  This month I was given Sid’s Sea Palm Cooking, a blog I was very familiar with thanks to Facebook and previous SRC reveals.  I had a very hard time picking a recipe this month as Sid’s blog is stuffed to the gills with all sorts of recipes including retro favorites and Danish treats.  Two of the “finalists” were part of the Danish block: Baked Omelette and Cauliflower with Herbs.  In the end I could not get past her Chicken Acapulco recipe and decided that I had to give it a whirl.  I replaced the chicken with extra firm tofu and since I was unable to find the McCormick meat seasoning in the original recipe I made my own.

Sweet Summer

Serves: Serves 4-5

Ingredients

1 lb tofu, cubed and well pressed

1 packet meat seasoning

1 tbsp olive oil

1 tbsp water

1 tsp apple cider vinegar

1 jalapeno, diced

2 cloves garlic, iced

1 Spanish onion, diced

3 roma tomatoes

1 tsp gourmet garden cilantro (or 1 tbsp fresh cilantro, diced)

1 cup Monterrey jack cheese

1/2 cup extra sharp cheddar cheese

Instructions

  1. Place the cubed/pressed tofu in a deep bowl. In a small bowl i together the seasoning, olive oil, water, and vinegar then pour over the tofu. Allow to marinate for 30 minutes, flipping the tofu over halfway.
  2. In a large bowl, mix together the jalapeno, garlic, tomatoes, and cilantro - set aside.
  3. Heat the vegetable oil in a large deep skillet over medium heat. Once hot, add the tofu. Cook for at least 5 minutes on each side, tofu should be a light golden color. Add the tomato mixture (Pico de gallo) and turn heat to low. Allow to cook for 15 minutes.
  4. Slowly stir in the cheeses being careful to not over crowd the pan. Once cheese has melted, serve on a warm tortilla or over yellow rice.
  5. Eat and Enjoy!
http://dancingveggies.com/2016/03/sweet-summer.html

Fantastic!  The spices and the cheese went together perfectly and by giving the tofu enough time to drain it was really able to soak up all the flavors.  We enjoyed ours taco style for dinner and as a burrito bowl the next day with some Spanish style rice – adding some fresh avocado and green pepper each time.  I had never heard of acapulco chicken (or tofu!) before finding this recipe but now it will be on regular rotation.  It might require a number of bowls but it comes together super quick.  For a real short cut, pick up some fresh made pico de gallo at the grocery store.  Another great recipe thanks to the Secret Recipe Club!!!

See Me Again

Entomatadas with Refried Beans

Entomatadas (Tomato Enchiladas)

Welcome to my BONUS Secret Recipe Club post for November!  When I saw that there were two orphans from last week, I jumped as quickly as possible.  I wound up being greatly rewarded as I got Leslie’s La Cocina de Leslie’s blog, which I had once before, one that I had marked around a dozen recipes to try.  So rather than narrow it down to one pick, I went with a full meal – including a prep recipe.  For the main course we enjoyed her Entomatadas (Tomato Enchiladas) while her pinto refried beans were the perfect companion – especially after using her precooking technique to make sure they were ready to go.   I did have to swap out the cheese in her tomato enchiladas as my local grocery store did not have queso fresco – reminding me why I drive to the county every weekend to go to Wegmans! Thankfully Google let me know that I could use plain feta so Google to the rescue!!!!

Pinto Refried Beans

La Cocina de Leslie’s blog has so many delicious treats that settling with just three recipes still had me wanting more.  So with that two of her other recipes, 3 Bean Chili and Austin Black Beans, were converted to freezer meals and are currently in my freezer waiting to be enjoyed once baby arrives!  I might have gone a bit overboard but everything looked so amazing – I just couldn’t decide!

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Orioles Magic

Nopal Dip

nopal_dip

Welcome to a special August edition of the Secret Recipe Club!  A few months ago it was decided that instead of the 5th Monday of the month being a “buy” week, it would be a time for all four groups to get together around a common theme.  The first theme: Tailgating!  While we’re not really tailgators in this house, we are huge fans of chips and dips and all those other delicious finger foods – we just tend to serve them during (board)Game Days.  This year we did treat ourselves with (partial) season tickets for the Orioles, so have had a few more opportunities to indulge in tailgate treats while at the game.  For this special feature, I was sent to check out Micha’s Cooking Mimi blog which has a bunch of delicious treats.  In fact, the recipe I settled on in the end is really a 2 for 1 as for the perfect Nopal dip you have to first make her Pico de Gallo salsa.   I had to make one change to each recipe, dropping the lime juice from the salsa (allergy) and subbing some black beans in for the ground beef in the Nopal dip.  I’m sure a beef substitute would work, and that had been my original plan, but I’ve had a hard time finding my favorite one lately – which of course is store brand so limited in options.  Anyway – this dip came together super fast and was delicious!

Nopal Dip

Ingredients

5 Roma or plum tomatoes, chopped

1 medium vidalia onion, diced

2 jalapeños, diced

1 tbsp fresh cilantro

Salt

1¼ pound White American Cheese, cut into ½ inch cubes

1 cup whole milk

2 cups black beans, presoaked and rinsed

Salt/pepper to taste

1 recipe Pico de Gallo (above)

Instructions

  1. Prepare the Pico de Gallo by mixing the tomatoes, onion, jalapenos, and cilantro in a medium bowl. Season to taste with salt, then set aside.
  2. Add the milk and cheese to a heavy bottomed pot and slowly melt the cheese over medium low heat stirring frequently and once melted add the black beans. Season to taste with salt and/or pepper.
  3. Combine the cheese and pico de gallo in serving sized portions. Serve and enjoy!
http://dancingveggies.com/2015/08/orioles-magic.html

We enjoyed it with chips (of course) and some burrito bowls for a perfect Mexicanish dinner.   The salsa had the right amount of bite thanks to the two jalapenos which is always an issue for us as many are a bit too mild.  I did notice my salsa came out a bit thicker than Micha’s but not exactly sure why.

Endless Summer

Grilled Fajita Bowl

fajitas_bowl

Welcome to the first installment for #HotSummerEats – an awesome blog link-up created by the always amazing Cam of Culinary Adventures with Cam.  This link-up has been a bit of a challenge for me (wahOo HG) but I had committed to it before we knew this treatment round worked so I wasn’t going anywhere.  As all the sponsor goodies started arriving. I just got more and more and more excited. PLUS there is AWESOME giveaway involved with some fantastic products – many of which will be featured over the next couple of days.

Today’s post is one of my all time favorite summer recipes – with a chipotle twist thanks to T. Lish dressings and marinades.  I’ve always been a fan of fajitas, regardless of the vegetables involved I know that as long as the vegetables are fresh the dish will be amazing!  I had originally planned on doing more traditional fajitas (tortillas, homemade salsa, etc) but given the current state of things I knew that I needed to adapt the recipe in order to fit with my new lifestyle.  So I made up some yellow rice and sliced up some avocado to make a delicious fajita bowl – all the flavor with a fraction of the prep time as everything just goes in the bowl.

Endless Summer

Serves 2-3

Ingredients

1 green pepper, sliced lengthwise

3 portobello mushrooms, sliced lengthwise

1 sweet onion, sliced in to rings

2 tbsp T Lish Chipotle dressing

1 1/2 cups long grain brown basmati rice

3/4 tsp ground tumeric

1/4 tsp ground cumin

1/8 tsp (pinch) of cinnamon

1 cup vegetable broth

2 cups water

1 tbsp butter

1/2 tsp salt

1 avocado, diced

Instructions

  1. For vegetables: Place the vegetables and marinade in a tupperware container with a lid, shake around to cover the vegetables in the liquid then place in fridge for 30 minutes. Give the vegetables another shake then place in fridge for a final 15 minutes.
  2. Grill vegetables until they start to char on the edges, time will vary based on charcoal vs propane.
  3. For Rice: In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds.
  4. Add the water, salt, and butter and bring to a boil before adding the rice. Stir well, then cover and reduce heat to a low simmer. Cook until the water is absorbed and the rice is tender, about 20 minutes.
  5. Keeping rice covered, remove from heat and allow to sit for a final 10 minutes. Fluff and serve!
  6. Top with the Fajita mixture and fresh avocado

Notes

For best results, use a lightly oiled vegetable pan - all the grill taste without having to deal with burnt vegetables.

http://dancingveggies.com/2015/06/endless-summer.html

Hot Summer Eats is here. Rallied by Camilla of Culinary Adventures with Camilla, a talented group of 18 food bloggers will be posting recipes for a week. From June 1st through June 8th, we hope to inspire you for your summer grill dates and cookouts, provide you with ideas for your beach bonfires, and get you planning those ice cream socials and cocktail hours. Not only will you find over a hundred summery recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See details below.
The Sponsors
(with links to their homepages, in alphabetical order)

 

The Prizes

BenBella Veganwill provide one winner with one print copy of each of their Spring 2015 releases:Love Fed, by Christina Ross (March 2015); PlantPure Nation Cookbook, by Kim Campbell (March 2015); Plant-Powered Families, by Dreena Burton (May 2015); Happy Herbivore Guide to Plant-Based Living, by Lindsay S.
Nixon (May 2015); and China Study Quick & Easy Cookbook, by Del Sroufe (May
2015).

Casabellawill provide one winner with a trio of kitchen gadgets that are perfect for summer entertaining: a set of two large ice cube trays; a citrus juicer and reamer; and a cherry pitter.

Gourmet Gardenwill provide one winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.

Not Ketchupwill provide one winner with a prize pack of four fruit ketchups – Blueberry White Pepper, Cherry Chipotle, Spiced Fig, and Smoky Date.

Quirk Bookswill send one winner a copy of their cookbook Summer Cocktails by Maria Del Mar Sacasa, photography by Tara Striano.

Spicely Organicswill send one winner their Backyard Barbeque Gift Box.

T.Lishwill provide one winner with each of the three current flavors: Sweet Garlic, Asian Sesame, and Chipotle.

Members of the Sauceology Grouphave donated a summery prize pack that includes six delicious products. You will receive either the Calypso Kick or Island Thyme Spice Rub fromCaribeque, Garlic Goodness Hot Sauce and Chai Curry Chup fromIntensity Academy, Roasted Tomato Vinaigrette fromOut of the Weeds, Guava Girl Gourmet Grilling Sauce fromPirate Jonny’s, and Southern Gold Barbeque Gold Sauce fromVoodoo Chef.

The Giveaway

a Rafflecopter giveaway

Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,
Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,
Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for
#HotSummerEats without additional compensation.All opinions are my own.