Thanks, Sis!

I got sooooo burned out with meal planning during this pandemic, so I asked my sisters and sisters-in-law for ideas.

Here is an idea that my sister gave to me. It was delicious! So easy to throw together and so easy to adjust to your own tastes. Plus, it was so packed full of beautiful fresh fruits and veggies.

Black Beans and Rice

Ingredients:

Half large onion, or one small onion, finely chopped
1 tsp. olive oil
1 tsp. bottled minced garlic
2 (15 oz) cans black beans, drained
1 (15 oz) can crushed tomatoes
1 tsp. cumin
1 tsp. chili powder
1/4 cup cilantro, finely chopped
White or brown rice, for serving (1/2 cup to 1 cup rice per person)

Topping Options:

Avocado, chopped or sliced
Mango, chopped
Pineapple (canned pineapple tidbits or chunks, or fresh chopped pineapple)
Tomatoes, chopped (or halved grape tomatoes)
Bell peppers, chopped (or sliced mini bell peppers)
Sliced black olives
Sliced jalapenos (bottled or fresh)
Shredded cheese
Chopped cilantro
Sour cream of Greek yogurt

Directions:

Cook rice of choice according to package directions. 

While rice is cooking, saute onion in olive oil over medium to medium high heat in saucepan until translucent. Add garlic and saute one minute longer.

Add drained black beans, crushed tomatoes, cumin and chili powder. Stir in cilantro. Simmer on low to medium low heat while preparing your vegetables.

Chop your vegetables, as desired. 

Serve black beans over rice and top with desired toppings.

Source: My sister, Laurie Allred.

 

 

Above: You can see that I really like my toppings, but if you look closely, you can tell that there actually are beans and rice in there too! Ha ha!

 

 

 

Above: Here is my sister's version. So, as you can see, it is highly adaptable to your own tastes and moods, or what you currently have on hand. It was soooo good though and it really hit the spot.

Theme Night: Mexican Edition

 

So, if you haven't realized this yet, we like to do a lot of theme nights. Here are some great finds from our Mexican theme night that we had recently.

 

Carnitas

Ingredients:

1 (3-1/2 to 4 lb.) pork shoulder, boneless and well-marbled
1 (12 oz.) bottle or can of beer or beef broth
Water, as needed
2 tsp. salt
1/2 tsp. ground cumin
2 tbsp. lard or vegetable shortening
Corn tortillas, for serving
Favorite toppings, for serving (salsa verde, diced onions, shredded cabbage or lettuce, pico de gallo, sliced radishes, fresh cilantro, guacamole, shredded cheese or crumbled cotija cheese, etc.)

Directions:

Slice the pork into 2-inch chunks and arrange in a Dutch oven or roasting pan.

Add the beer (or beef broth) and enough water to barely cover the meat. Stir in the salt and the cumin. On the stove top, over medium-high heat, bring the mixture to a boil.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F. and preheat, lid closed, for 10 to 15 minutes.

Carefully transfer the pan with the meat to the grill grate. Roast the pork, uncovered until the meat is very tender, 2 1/2 to 3 hours, stirring occasionally. Add a bit more water to the pan if most of the liquid has evaporated.

When the pork is tender, drain off any remaining cooking liquid and discard. Break the meat into bite-size chunks with a fork. (The recipe can be prepared to this point up to three days ahead. Let cool and refrigerate.)

Add the lard to the pan and return the pan to the grill grate. Increase the temperature of the Traeger to 400 degrees F.

Let the meat "fry" in the lard until it is browned and some bits are slightly crisp, about 15 to 20 minutes, stirring frequently. Serve with the suggested accompaniments. Enjoy!

Source: Traeger Grills website. You can find the recipe here.

Notes: If you don't have a Traeger Grill, you could always slow cook the meat...but the flavor and texture of the meat won't be the same, of course.

 

Grilled Mexican Street Corn (Elotes)

Ingredients:

1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled Cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges

Directions:

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.

While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Source: We found this on the Serious Eats website. You can find it here.

Notes: Holy cow, this was good. I could eat a meal of this and only this.

 

 

Mexican Chopped Salad

Ingredients:

Dressing:

1/4 cup fresh lime juice
2 tablespoons honey
1/2 teaspoon cumin
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
Salt, to taste, if needed

Tortilla Strips:

6 6-inch corn tortillas
1 1/2 tablespoons canola oil
1/2 teaspoon sea salt

Salad:

1 medium head romaine lettuce, chopped in approximately 1/2-inch pieces
1 medium bell pepper, diced in 1/4-inch pieces, any color
1/2 medium red onion, diced in 1/4-inch pieces
1/2 medium jicama, peeled and diced in 1/4-inch pieces
1 medium zucchini, diced in 1/4-inch pieces
4 medium tomatoes, seeded and diced into 1/4-inch pieces
4 ears corn, cooked (if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn, thawed)
1 1/2 cups canned black beans, drained and rinsed
1/2 cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

Directions:

Dressing:

Combine lime juice, honey, cumin, garlic, and salt. In a slow, steady stream,a dd the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.

Tortilla Strips:

Preheat oven to 400 degrees F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, width-wise, about 1/4-inch thick.

Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

Salad:

Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.

Serve with tortilla strips on top or place a bowl on the side for people to garnish their salad as desired.

Source: The Cafe Sucre Farine. You can find it here.

Notes: This was fantastic even without the tortilla strips. This was such a light, fresh salad. Everyone loved it. It also kept surprisingly well the next day if you have any leftovers.

 

Vine-ripe Tomato Salad with Queso Fresco and Serrano

Ingredients:

2 large round tomatoes
1 red onion, thinly sliced
1 serrano pepper, thinly sliced
1 tablespoon chopped cilantro leaves
1/4 cup queso fresco
1 teaspoon Mexican oregano
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper, to taste

Directions:

Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onion. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.

In a bowl, combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

Source: Food Network, recipe by Aaron Sanchez. You can find it here.

Notes: Those serrano peppers do give this some heat, so if you don't like spicy stuff, eat around them! However, I thought this was absolutely fantastic. So delicious and such a great way to use up fresh garden tomatoes.

Pico de Gallo

Ingredients:

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:

In a medium bowl, combine tomato, onion, jalapeno pepper (to taste), cilantro, and green onion. Season with garlic powder, salt, and pepper. Stir until evenly distributed. Refrigerate for 30 minutes before serving.

Source: Allrecipes.com, submitted by grneyedmustang. You can find it here.

Notes: Poor Mom. After all the work to make this, she forgot to set it out at our family dinner, so none of us got to partake, and I didn't get to take pictures. I'm sure it was fantastic though!

This is the Way to Do It

 

I always worry about overcooking steak. Overcooked steak is just the worst stuff ever. This is one of those recipes that is hard to screw up. It's the perfect way to cook steak. You are going to love these fajitas. They are easy and delicious.

 

Easy Sheet-Pan Beef Fajitas

Ingredients:

2 cups sliced onion (1/4-inch slices)
1 medium red or yellow bell pepper, cut into 1/4-inch strips
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso original taco seasoning mix
1 lb. boneless sirloin steak
8 (6-inch) Old El Paso flour tortillas
Sour cream, salsa, shredded cheese, chopped fresh cilantro, and lime wedges for topping, if desired

Directions:

Heat oven to 400 degrees F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.

Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.

Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.

Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

Source: Betty Crocker. You can find it here.

Notes: I used a 1 lb. flank steak instead of sirloin steak. I also used a fajita seasoning mix instead of a taco seasoning mix. In addition to that, I increased the bell peppers because I wanted more veggies. I used three: a red, an orange, and a yellow bell pepper.

Standing the Test of Time

 

Some recipes can fade in and out. Sometimes you're in the mood for them, and other times you're not. Some recipes, while fantastic, can somehow be forgotten. Other recipes, you just keep going back to because they become tried and true favorites. They stand the test of time. This is one of those recipes for me. It is so flavorful and versatile, and the leftovers are fantastic.

I have already posted it before on our blog here, here, and here, but it always gets lost in the shuffle of the other recipes that I have posted with it. This time, I'm posting it all by itself so that it can shine and get the recognition it deserves.

Mexican-Style Shredded Beef

Ingredients:

1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch

Directions:

Place roast in slow cooker. Combine cumin, coriander, chili powder, salt, and red pepper in a small bowl. Place beef in slow cooker. Pour spices over beef and top with salsa.

Cover; cook on low 8-10 hours or until meat is tender.

Remove beef from slow cooker. Trim and discard excess fat from beef. Shred meat with two forks.

Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Wish into liquid in slow cooker. Cook, uncovered, 15 minutes on High until thickened. Return beef to slow cooker. Cover; cook 15-30 minutes or until hot. Adjust seasonings.

Serve as a meat filling for tacos, fajitas, enchiladas, quesadillas, or burritos. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

Source: This recipe came from a cookbook called "Simple 1-2-3 One Dish" ISBN-13: 978-1-4127-2323-7. You can find the cookbook on Amazon here.

There Are Never Too Many Versions of Tres Leches Cake

 

Ahhh, tres leches cake is so good. We have a few versions on our blog already...chocolate version 1, chocolate version 2, the eggnog version, the banana version, and the best classic version (which I need to post on its own with a much better picture rather than in this huge post about Cinco de Mayo). Not to mention our favorite poke cakes which are very similar to tres leches...this pumpkin version among many, for example.

If you love red velvet cake and you love tres leches cake, why not combine the two?

 

Red Velvet Tres Leches Cake

Ingredients:

Cake:

1 box Betty Crocker SuperMoist devil's food cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
2 teaspoons vanilla
1 bottle (1 oz) red food color

Tres Leches:

1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whipping cream
1 cup Irish cream liqueur (or Irish cream coffee creamer)

Frosting and Decoration:

1 1/2 cups whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup shaved dark chocolate

Directions:

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or spray 13x9-inch pan. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scarping bowl occasionally. Pour batter into pan.

Bake 28-32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke top of cake every 1/2 inch with wooden skewer.

In small bowl, mix tres leches ingredients. Spoon mixture evenly over top of cake, allowing mixture to soak into holes. Cover; refrigerate 1 to 2 hours or until mixture is absorbed.

In medium bowl, stir together whipped cream, powdered sugar, and vanilla. Frost cake with whipped cream mixture; sprinkle with chocolate shavings.

Source: Found on Que Rica Vida. You can find it here.

Notes: As with all tres leches cakes, this was sooo good!

 

Best When Made From Scratch

  

I found the original recipe for this on Pinterest years ago. The original recipe simply called for shredded or cubed beef, canned refried beans, canned enchilada sauce, etc. That is definitely the easy version of this recipe. The version I prefer is a from-scratch recipe for each ingredient called for in this recipe. Mexican-style shredded beef, homemade enchilada sauce, and even homemade (though still simple) refried beans. Oh, what a difference it makes! The leftovers are almost even better after the flavors have had even more time to meld. Yummy! Maybe one of these days, I will make them with homemade tortillas as well!

Chile-Colorado Burritos

Ingredients:

Mexican-Style Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Refried beans (recipe below)
8 large tortillas
Shredded Cheddar-Jack cheese
Chopped cilantro, optional

Directions:

Mix shredded beef into enchilada sauce.

Preheat oven to 350 degrees F.

Spread 1-2 tablespoons refried beans onto each tortilla. Top with about 1/4 cup beef (use a slotted spoon). Roll into a burrito and place in a 9x13-inch baking dish. Repeat with all eight burritos. Top with remaining beef/enchilada sauce mixture. Top with shredded cheese and bake until hot and bubbly and cheese is melted (about 25 minutes). Serve with chopped cilantro, if desired.

Source: This was inspired by a recipe I found on Pinterest that originally came from a site called Food Pusher. You can find that original recipe here.

Notes: The combination of these flavors is just comfort food at its finest. Yum!

These also freeze really well. To bake after freezing, thaw in refrigerator overnight and bake in 350 degree F. oven for 30 minutes, or until hot and bubbly throughout. To bake from frozen, keep covered with foil and bake in a 350 degree F. oven for 30 minutes. Remove foil and bake another 20-30 minutes, or until hot and bubbly throughout and cheese is nicely melted.

Mexican-Style Shredded Beef

Ingredients:

1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch

Directions:

Place roast in slow cooker. Combine cumin, coriander, chili powder, salt, and red pepper in a small bowl. Place beef in slow cooker. Pour spices over beef and top with salsa.

Cover; cook on low 8-10 hours or until meat is tender.

Remove beef from slow cooker. Trim and discard excess fat from beef. Shred meat with two forks.

Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Wisk into liquid in slow cooker. Cook, uncovered, 15 minutes on high until thickened. Return beef to slow cooker. Cover; cook 15-30 minutes or until hot. Adjust seasonings.

Serve as a meat filling for tacos, fajitas, enchiladas, quesadillas, or burritos. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

Source: This recipe came from a cookbook called "Simple 1-2-3 One Dish" ISBN-13: 978-1-4127-2323-7. You can find it here.

 

Enchilada Sauce

Ingredients:

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 1/2 cups chicken broth
1/2 (1 ounce) square semisweet chocolate

Directions:

Heat oil in a large saucepan over medium-high heat. Saute onion until tender. Stir in garlic, oregano, cumin, and cinnamon; saute for a few minutes.

Stir in flour and chili powder, stirring until evenly coated. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Source: Allrecipes.com, recipe submitted by Anna Marie. You can find it here.

 

Refried Beans

Ingredients:

1/4 cup shortening
3 (15 ounce) cans pinto beans, rinsed and drained
Salt, to taste
1 teaspoon cumin
1/2 teaspoon garlic powder
1 can diced green chiles, optional
Lime juice, to taste, optional

Directions:

Heat beans and shortening in a medium pan until heated through. Add salt, cumin, and garlic powder. Mash with a potato masher to desired consistency. Add diced green chiles and lime juice, if desired. Taste and adjust seasonings, if necessary.

Source: This was inspired by two recipes that I found on Allrecipes.com. This one submitted by Buffy Ehlers Whitney and this one submitted by MarasFlourpower.

Mexican Inspired Sweets

You can have these desserts separately or you can put them together for the ultimate Mexican dessert.

 

Aaron Sanchez's Mexican Brownies

Ingredients:

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequin chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

Directions:

Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt, and baking powder, and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Source: Food Network, recipe by Aaron Sanchez. You can find it here.

Notes: These brownies had a surprising amount of heat. Serving ice cream on top of them was perfect because it tempered the heat of the brownies perfectly. Even without the ice cream though, these brownies are perfect.

 

Dulce de Leche Ice Cream

Ingredients:

2 cups whole milk
1 cup heavy cream
1pound dulce de leche (about 1 2/3 cups); preferably La Salamandra brand
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2 1/2 to 3 oz), toasted, optional

Directions:

Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer toa  metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

Freeze mixture in ice cream maker until almost firm, then fold in pecans.

Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

Source: Epicurious. you can find it here.

Notes: This was so good. We made two batches. One bath was made without nuts and the second batch was made with toasted chopped almonds. This ice cream was sooo good. Smooth, sweet, and with a wonderful caramel flavor. I personally felt that while it was awesome on the Mexican brownies, the delicate flavor of the ice cream was a little overpowered by the heat of the cayenne in the brownies. So, top your brownies with this ice cream by all means, but be sure to have a few spoonfuls of the ice cream without the brownie to fully appreciate this wonderful ice cream.

Everyone Has Copied This...Here's Our Version

 

We originally posted these recipes here (along with many, many more!), but here is our streamlined "best of the best" post after we have had years to make this, re-make it, and narrow down our favorites.

Cafe Rio/Costa Vida Salad

Ingredients:

Tortillas (preferably the uncooked ones that you cook yourself)
Shredded Cheddar or Mexican Blend Cheese
Black or pinto beans
Rice (favorite recipes to choose from below)
Sweet pork, beef, or chicken (recipes below)
Romaine lettuce, chopped or shredded
Tortilla strips
Cilantro sprigs
Guacamole
Pico de gallo or salsa
Limes, cut into wedges
Creamy tomatillo dressing
Parmesan or cotija cheese, finely grated or crumbled

Directions:

Warm or cook tortillas (if using uncooked ones). Top tortillas with shredded cheese followed by beans, rice, meat, lettuce, dressing, and toppings of choice.

Source: I got some of these from my sister-in-law years ago and some of them we found all over the internet. It was so long ago that I no longer have the sources.

Notes: This is kind of an elaborate meal to throw together, but for a big family dinner, it is awesome. If you are making it for your immediate family, the leftovers will be a blessing for days to come. This makes way more than my family can eat before it spoils, so I often make the leftovers into burritos which I freeze for a rainy day.

Cafe Rio/Costa Vida Sweet Pork

Ingredients:

1 pork roast (3-5 pounds)
20 oz. Coke (not diet)
1 cup brown sugar
1 bottle taco sauce
1 tablespoon ground cumin
2 tablespoons bottled or fresh minced garlic
Salt and pepper, to taste

Directions:

Place pork in slow cooker. Pour Coke over pork roast followed by brown sugar, taco sauce, ground cumin, minced garlic, and salt and pepper, to taste.

Cover and cook on low for 6 hours. Shred pork roast. Stir to coat pork in sauce. Cover and continue to cook on low for another hour or more until you are ready to assemble your salads.

Source: I got this from my sister-in-law. I changed it slightly (mostly just simplifying the directions).

Notes: Perfection. This is spot on to the sweet pork you get at Costa Vida or Cafe Rio.

Just Like Cafe Rio Cilantro Ranch Dressing/Creamy Tomatillo Dressing

Ingredients:

1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, husks removed, cut into quarters
1 bunch fresh cilantro
1 clove garlic, roughly chopped
Juice of 1 lime (1-2 tbsp bottled, if fresh is not available)
1 jalapeno (remove seeds for less heat, keep seeds if you like things spicy)

Directions:

Place all ingredients together in a blender. Mix until well blended. Refrigerate until ready to serve.

Source: I found this online a few years ago on another blog. I don't remember the particular site, however.

Notes: This dressing is so spot on. It tastes almost exactly like what you get in the restaurant. Be careful though. This makes a lot, and as you can see, it's not low fat!

Kinda Like Cafe Rio Chicken

Ingredients:

1 (8 oz.) bottle of Kraft Zesty Italian Dressing
1 tbsp Chili Powder
1 tbsp Cumin
3 cloves garlic, minced
5 lbs chicken breasts

Directions:

Place the chicken breasts in a slow cooker. Pour the dressing over the top of the chicken. Add the chili powder, cumin, and garlic. Cook on low for 6-7 hours (high for 4-5 hours), shred meat and then cook an additional hour. Serve with tortillas, shredded cheese, and whatever garnishes you like.

Source: I found this on a blog--but I can't remember which blog!

Bajio's Chicken Chile

Ingredients:

5 chicken breasts
1/2 cup salsa
1 tbsp cumin
1/2 cup brown sugar (more, to taste, if desired)
1 (4 oz) can diced green chiles
6 oz Sprite (1/2 can)

Directions:

Combine all ingredients in a slow cooker. Cook on low for 5-6 hours. Remove chicken and shred. Return to slow cooker and cook for an additional hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans, and any other desired taco fixings.

If you want it spicier, rather than sweeter, add more diced green chilies.

Source: Found on the blog "Your Homebased Mom." Found here.

Cafe Rio Beef

Ingredients:

1 (3 lb) beef roast
1 can green chile sauce
1 can beef broth
1 small can tomato sauce
1 tbsp cumin
1/2 onion, sliced
3 cloves of garlic, minced

Directions:

Place chuck roast in a slow cooker. Pour green chile sauce, beef broth, and tomato sauce over the top. Add cumin and garlic. Cut an onion in half and place full onion rings over the top of the roast to add flavor. The onions will be removed and discarded when the roast is cooked. Cook on low for 8-9 hours or until the meat shreds easily.

Source: Darn it, this was again found on a blog that I now don't remember the name to.

Lime Rice

Ingredients:

2 tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 cup water
8 tsp chicken bouillon (or 3-5 cubes chicken bouillon)
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles (4 oz)
1 tbsp lime juice
1 tsp lime zest
1 tbsp sugar
1/2 tsp pepper
3 cups rice

Directions:

Saute butter, onion, and garlic in a saucepan. In a large pot, bring the water, bouillon, cilantro, cumin, green chiles, lime juice, lime zest, sugar, pepper, and rice to a boil. Once it comes to a boil, stir in the onion and garlic mixture. Reduce heat and simmer on low for 15-20 minutes (or until the liquid has been absorbed by the rice and it is tender).

Source: Again, I found this on a blog but I can no longer remember which one.

Cafe Rio Sweet Rice

Ingredients:

1/2 - 1 tbsp oil
1 1/3 cup white rice
1/2 white onion, chopped
3 cup chicken broth
1/2 bunch fresh cilantro
1/4 - 1/2 cup white sugar

Directions:

Drizzle oil in bottom of fry pan. Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more. Add the rice cooking until it is light brown (being careful not to burn). Combine the chicken broth and the sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil. Cover and let cook on low, until rice is done, about 25-30 minutes. Fluff with fork before serving.

Source: This was given to my Mom by her friend, Karrie. She probably found it on a blog online somewhere!


Bajio Sweet Rice

Ingredients:

1 tbsp. vegetable oil
1 white onion, chopped
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4-1/2 cup granulated sugar

Directions:

Heat oil in pan. Add chopped onion and cook until translucent (about 3-5 minutes).

Combine the chicken broth and sugar. Stir until sugar is dissolved.

Add rice to onion in pan. Saute for about 1 minute. Add chicken broth mixture. Stir to combine. Bring to a boil.

Cover and reduce heat to a simmer. Cook for 20-25 minutes, or until rice is done. Fluff with a fork before serving.

Source: I don't remember where I got this from.

Cilantro-Lime Rice

Ingredients

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Directions:

In a medium saucepan, bring 1 1/2 cups water to a boil.  Add rice and 1/ teaspoon salt; cover, and reduce to a simmer.  Cook until water is absorbed and rice is just tender, 16-18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth.  Stir into cooked rice, and fluff with a fork.

Source: Everyday Food, April 2008. You can find it here.

Notes: You can add sugar to this to make it sweeter (like the rice at Costa Vida/Cafe Rio). Start with one tablespoon and taste. Add more sugar, a tablespoon at a time to match your preference.


Black Beans

Ingredients:

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 tbsp olive oil
1 1/2 tsp salt
2 tbsp fresh chopped cilantro

Directions:

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until it is fragrant. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving, stir in the cilantro.

Source: Another unknown blog!

Sarah's Shortcut Guacamole

Ingredients:

4-6 avocados
Garlic salt, to taste
Onion powder, to taste
Ground cayenne pepper, to taste
Ground cumin, to taste
Lime juice, to taste
Bree's Blender Salsa, Pico de Gallo, or favorite store-bought salsa or Pico de Gallo

Directions:

Mash avocados with a fork. Stir in garlic salt, onion powder, ground cayenne pepper, ground cumin, and lime juice until well blended. Fold in salsa or Pico de Gallo.

Source: Me.

Notes: Sometimes you just don't feel like following a recipe. These are the basic flavors required to make a yummy guacamole. Just add as much or as little to suit your tastes. I like adding in a prepared salsa rather than just cut up tomatoes because it skips a step--you get all of the flavors and ingredients of the salsa (onions, cilantro, jalapeno, etc.) without having to add those ingredients separately to your guacamole.

A Nice Side or a Hearty Lunch

 

I love side dishes where the leftovers can double as lunch. This is a side dish like that. It will round out a Mexican-themed meal, or you can have a nice bowl of this for a healthy lunch.

 

Mexican Bean Salad

Ingredients:

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Source: Allrecipes.com, submitted by Karen Castle. You can find it here.

Notes: 5 stars and over 1,400 reviews can't be wrong! This is good stuff right here!

Remember This When Soup Weather Rolls Around

 

This is a great and satisfying soup. It is easy to throw together and oh so flavorful. It is a great recipe to have up your sleeve when the cold weather sets in. I originally shared it on our blog here.

 

Southwestern Chicken Soup

Makes 4 servings

Ingredients:

1 (12 ounce jar salsa verde)
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 (15 ounce) can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
Tortilla chips, optional

Directions:

Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken,beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). Four a soupier dish, use 4 cups of broth.

Nutrition information: 381 calories, 124 mg calcium, 27 g carbohydrate, 91 mg cholesterol, 13 g fat, 5 g fiber, 4 mg iron, 35 mg protein, 6 g saturated fat, 668 mg sodium.

Source: Real Simple, October 2004, found on MyRecipes.com. You can find it here.

Notes: The recipe suggests using a rotisserie chicken or leftovers. This time, I cooked my chicken in a slow cooker and shredded it prior to adding it to the soup. But you could poach it and dice it as well.

This Really Is the Easiest

 

If you want a super easy dinner to throw together in your slow cooker, this is it. I love dinners I can throw in my slow cooker in the morning and forget about...until that wonderful smell reminds me that dinner is already ready.

 

Easy Chili Verde

Ingredients:

1 boneless pork shoulder roast (4-5 pounds), cut into 1-inch pieces (or cubed pork stew meat can be used)
3 cans (10 ounces each) green enchilada sauce
1 cup salsa verde
1 can (4 ounces) chopped green chilies
1/2 teaspoon salt
hot cooked rice
Sour cream, optional
Chopped cilantro, optional

Directions:

In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chilies, and salt. Cook, coverd, on low-5-6 hours or until pork is tender. Serve with rice. If desired, top with sour cream.

Yield: 12 servings (3 quarts)

Nutrition information: (calculated without rice and sour cream): 287 calories, 17 g fat, 90 mg cholesterol, 729 mg sodium, 5 g carbohydrate, 27 g protein.

Source: Taste of Home submitted by Julie Rowland. You can find it here.

 

One of the Best Soups Ever

 

This is an old favorite. Every time I have it, I think to myself, "This is soooo good! Why don't I have it more often?" We originally posted it here, but it just needed to be posted again.

 

Chicken Tortilla Soup

Ingredients:

2-3 boneless, skinless chicken breasts, cut into cubes
1/2 cup chopped onion
1/2 tsp. fresh, chopped garlic
2 tbsp. butter or olive oil
2 cans chicken broth
1 small can tomato sauce
1 pkg. taco seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
1 can stewed tomatoes
1 can Mexican-style stewed tomatoes
1 pkg. frozen corn
1 small bunch fresh cilantro, chopped

Directions:

Saute chicken breasts in butter until done. Add onion and garlic and saute a bit longer. Add chicken broth, tomato sauce, stewed tomatoes, Mexican-style stewed tomatoes, taco seasoning, Worcestershire sauce, salt and pepper. Simmer for 1 hour. Add cilantro and corn and cook a bit longer (just until corn is warmed). Serve with toppings of choice.

Suggested toppings:

Shredded cheddar and/or Monterey Jack cheese
Tortilla chips or baked corn tortilla strips (see notes below)
Sour cream
Additional cilantro
Cubed avocado

Source: I got this from my Mom, but I'm not sure where she got it from. I believe it was from a church activity.

Notes: I usually double this because it makes great leftovers. Tortilla chips are nice because they taste great and they are very easy. However, I think with this particular tortilla soup, I like the taste of baked corn tortilla strips. To do this, use kitchen shears to cut corn tortillas into strips. Toss tortilla strips in a plastic zip top bag with enough vegetable oil to lightly coat the tortilla strips. Or, you can spray the tortilla strips with cooking spray for a lighter version. Then, place tortilla strips on a foil lined baking sheet in a single layer. Bake in a 400 degree oven for 10-20 minutes, until lightly browned and crispy.

Also, I like to use kitchen shears to roughly chop the stewed tomatoes (I usually chop them with the shears right in the can before pouring them into the soup). I chop the tomato slices into quarters. Otherwise, you get some really large tomato pieces in your soup. But if you like your soup really chunky, keep the tomatoes whole.

Make a Night of It

Theme nights can be a lot of fun. This summer, we had a Mexican theme night with some fantastic pork carnitas.

Crock Pot Carnita Tacos with Chipotle Cream

Ingredients:

For the quick pickled onions and jalapenos:

3/4 cup apple cider vinegar
1 1/4 cup water
1 small red onion, thinly sliced
1 jalapeno, sliced
1 1/2 tablespoons sugar
2 teaspoons kosher salt

For the chipotle cream:

2 teaspoons chipotle peppers in adobo, finely minced
1/2 cup sour cream
1 teaspoon lime juice

For the carnitas:

1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
1 tablespoon oil
12 oz beer (or you can substitute beef broth like we did)
1 large white onion, diced
5 cloves garlic, minced
1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
2 1/2 teaspoons cumin
1 teaspoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon black pepper

For the tacos:

12-16 corn tortillas, toasted
Cotija cheese, for topping
Cilantro, for topping

Directions:

Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.

In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste--add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.

In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.

Add in the onion, beer or beef broth, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.

After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.

Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about 1/4 cup of the broth over each sheet of pork.

Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another 1/4 cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another 1/4 cup broth over the pork. Repeat with the second sheet.

When the pork is done, serve it in toasted corn tortillas (one suggestion is to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.

Source: Host the Toast. You can find it here. Adapted from a recipe found on Gimme Some Oven, which you can find here.

Notes: These were really good. So tasty and satisfying! I wussed out because I was pregnant and skipped the onions and jalapeno because I was worried it would give me heartburn or acid reflux, but everyone who tried it with the onions and jalapenos loved it and said that the pickling tamed them.

 

Above: Shredded pork.

 

Above: Chipotle cream.  

 

Above: Pickled onions and jalapeno.

 

Above: We served this with a variety of other toppings as well so that everyone could make these carnitas their own. 

 

Above: Options are a good thing!

 

Mexican Corn Salad

Ingredients:

3 tablespoons butter

2 cups whole kernel corn, cooked

1 red bell pepper, diced

1 cup chopped zucchini

2 green onions, chopped

1 jalapeno pepper, seeded and minced

1/2 cup salsa

2 tablespoons chopped fresh cilantro

Directions:

In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions, and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.

Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Source: Allrecipes.com, submitted by Barrett. You can find it here.

Notes: This was really good. It made a nice addition to this meal.

Cilantro-Lime Coleslaw

Ingredients:

3/4 cup mayonnaise

1 lime, zested

2 teaspoons fresh lime juice

1/2 teaspoon rice vinegar

2 cloves garlic, minced

2 teaspoons sweet chili sauce

2 teaspoons white sugar

3 tablespoons finely chopped fresh cilantro

1/4 red onion, finely diced, or more to taste

4 cups shredded green cabbage, or more to taste

Directions:

Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

Source: Allrecipes.com, submitted by Mom (though not my Mom! Ha ha!). You can find it here.

Notes: I LOVED this. I could have eaten the whole bowl by myself if there weren't so many other good things to eat. There was no room left in my belly!

(Cafe Rio Copycat) Mint Limeade

Ingredients:

Syrup:

1 3/4 cups white sugar

2 cups water

2-3 sprigs fresh mint (not peppermint or spearmint)

Limeade:

1 1/2 cups freshly squeezed lime juice

8-10 cups cold water

1/2 cup finely chopped fresh mint leaves

Ice

Garnishes (optional):

Fresh mint sprigs

Fresh lime slices

1/2 cup sugar and freshly grated zest of 1 lime combined (for sugaring the rims of the glasses)

Instructions:

Combine the syrup ingredients in a small saucepan. Bring to a boil and boil for 5 minutes, stirring until the sugar dissolves. Remove from heat and strain the mint leaves. Allow to cool at room temperature or place in the refrigerator. The syrup can be made a few days ahead of time.

When ready to serve, place the chopped mint leaves in the bottom of the serving pitcher. Add the syrup, freshly squeezed lime juice, and 8 cups of cold water. taste and add additional water to taste, if necessary. If serving over ice, you might want to make it a tiny bit sweeter than you normally like to account for the dilution from the melted ice.

To make the lime sugar for the rims of the glasses, mix the zest of one lime with 1/2 cup sugar. Using a damp paper towel, wipe around the rim of each glass and then invert the glass into the lime sugar. Carefully fill the sugar-rimmed glasses with ice cubes and pour the limeade into the glasses to serve.

Makes 12-14 servings.

Source: Our Best Bites. You can find it here. Be sure to check out Our Best Bites because they have a Strawberry Mint Limeade variation, as well as instructions for how to make any flavor of berry limeade. Sounds yummy!

Notes: So good! Enough said!