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Posts Tagged ‘mexican’

Yeah, that’s right, I’m celebrating the 10th of May…whatcha gonna do about it?!

So once again, I’m posting a holiday recipe post late. But it’s not my fault. Also, how appropriate that today is the 10th of May, i.e. Cinqo( x 2) de Mayo 🙂

Plus, Mexican food is enjoyable every day of the week. This recipe is no exception.

The other night I bought a rotisserie chicken. I wanted to make a quick bbq chicken pizza for dinner using my favorite new quickie, healthy crust: socca. I’ll explain more about that in another post.

Anyway, I was in no mood for cooking up chicken (plus touching raw chicken is disgusting and germy…right Nicole? 😉 ), so I got lazy and bought the cooked rotisserie chicken they have at the supermarket.

It may be expensive, but let me tell you, it’s worth every penny for the time, hassle and degree of gross-ness you save! I only used about 1 cup of it on the pizza so I shredded up the rest and stored it in the freezer for another recipe.

Most casserole recipes that I have come across in my searches involve cooked chicken. I find this soooo annoying as you have to either boil up a chicken breast just for the recipe, or have leftover chicken lying around, which I never do. But this time I was prepared!

I went into my recipe collection and pulled out the one for a Chicken Tamale Casserole from Cooking Light that I had been putting off making because it called for cooked chicken. I knew Nate would love it because it has a cornbread base.

It was incredibly easy to make. It took one bowl and only 30 minutes in the oven. It was perfect for a quick weeknight meal if you’ve got some pre-cooked chicken sitting in your fridge or freezer. And it was totally delicious.

I had some black beans leftover from a Black Bean Brownie disaster (don’t even ask) so I threw them in too. Tasty.


Chicken Tamale Casserole

Adapted from Cooking Light
Serves 8 

Print this recipe!

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute, or 1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
1 cup black beans
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preheat oven to 400°.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 15 min.
Remove from oven. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with beans and chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts.
Remove from oven; let stand 5 minutes.
Cut into 8 pieces; top each serving with 1 tablespoon sour cream.


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As I mentioned in my other post, I’m not one to stray from a recipe, for the most part. There are, however, a handful of dishes that I can make from scratch without any recipe at all…and I happen to think that they’re the best ones that I make. I know the basics of what should go into them and then I alter the rest to taste.

I can make a tasty pasta sauce, a damn good chicken soup with all the trimmings, but the best thing that I think I make is my guacamole. Every time I make it it gets rave reviews…and if I don’t say so myself, I think it’s better than any Mexican restaurant I’ve ever eaten in. In fact, I don’t usually share my secret recipe, but I thought it was time to let others enjoy it’s deliciousness…no more being selfish.

I know all guacamole has the same ingredients for the most part, but I think the key is the amount of lime juice and cilantro I use. I know lots of people say they don’t like cilantro, but I’ve made many of those people eat my guac, and they always like it. I think it may just convert any cilantro-hater. The ingredients are few, simple and fresh and I’m certain that’s what makes it taste so good.

I love chopping cilantro!

This past week I went to L.A. with Nate to visit my family and friends and the warm weather just screamed for me to whip up a batch.  Plus, the vegetables in California are unbeatable. I stayed with my uncle and so one night when we decided to grill up our dinner, I made a batch to eat while we were waiting for the main meal. It’s too bad that I had some stomach virus the whole time that kept me from having more than a small taste of it 😦 It was, however, as delicious as I remembered. Make it for yourself, and I think you’ll agree 😉

Manning the grill

**Passover recipes to come soon. I tried making a butternut squash kugel and I’m deciding if it’s worthy of my blog. I’m definitely going to include one dessert.

green just isn't an appetizing color...

 


Fresh Guacamole

Print this recipe!

Recipe by Me
makes 5 LARGE servings

3 ripe avocados
2 plum tomatoes (or other small tomatoes)
1/4-1/2 red onion (depending on taste), finely chopped
1/2 bunch cilantro, chopped (about 1 cup)
juice of 3 limes
salt and pepper to taste

Cut all avocados in half, remove pit and peel. Put 2 of the avocados in a bowl and mash with fork. Squeeze 2 limes on top to prevent browning and mix well. Set aside other avocado.

Slice tomatoes into 1/4″ slices and remove seeds and rest of liquid parts. Chop tomato into 1/4″ dice. Add to avocados. Finely dice onion and add to avocado mixture. Add chopped cilantro, salt and pepper and juice of last lime. Mix well.

Cut last avocado into large chunks and add to rest of mixture. Mix well and taste. Add additional seasoning as necessary.

May be refrigerated for several hours, but keep well covered to prevent browning. Best served immediately, with chips!

 

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