Mexi Chicken Burgers

These burgers are delicious and very flavorful-fresh cilantro, chipotle pepper, garlic and lime!

The filler is summer squash, polenta and red pepper.

A couple slices of tomato and some creamy avocado is the perfect topping for these burgers, all wrapped up in a corn tortilla.

You can add sour cream and a drizzle of salsa if you like a little sauce.

This recipe is another one from Weight Watchers Magazine-I'm loving trying out bunches of their recipes!

Grill and enjoy!!!

Have an awesome Wednesday!

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Carne Asada Tacos

Posting these pics is making my mouth water!!!

Good sign, right?

Warning: this is another one of those meals that you need

to start the night before!!!

But it is pretty simple and very tasty!!!

The night before, take a beef chuck roast and place it

in a glass baking dish. In a small bowl add the following

ingredients for the marinade:

lime juice

vegetable oil

chopped onion

minced garlic

salt

pepper

Cover and marinade overnight... be sure to turn several times!

The next day....

to a crockpot add vegetable stock, can of diced tomatoes, chipotle peppers, yellow

onion, garlic cloves, cumin, chili powder, salt and pepper.

Remove meat from marinade and add to crockpot.

Cook for 4-5 hours or until fork tender.

After the meat has cooked, start frying the tortillas.

Place corn tortillas in a large saucepan with a small amount

of oil and fry for about 1 minute each side.

Place on a paper towel lined place to drain extra grease.

You are ready to assemble....

this is the way I like them but you can add whatever you like

or leave off what you don't! :)

Take your warm tortilla, top with meat, squeeze lime juice over the

meat for extra nummy flavor... top with salsa, cilantro (lots of cilantro!!!)

and Quesco Fresco.

Serve with a side of chips and salsa and you are all set!

Enjoy!

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Crockpot Chicken Burritos

Don't you just love the days when you can throw everything in

the crockpot and when dinner time comes around you are all set??

Yes?? Me too!! Here is a good one for you then and

nummy too!

Throw some thawed chicken breast in crockpot.....

Sprinkle with seasoning. Have you tried this one yet?

Love the lime in it! Or use whatever seasoning you have on hand!

Add black beans and/or pinto beans. (I used can but in the end had

a lot of extra sauce so next time I will either drain the beans completely

or use dried beans so they can soak up all the goodness!)

Let cook for about 5 hours on high or until the chicken is cooked through.

Once chicken is cooked, remove chicken breasts from sauce

and shred with fork. They should just fall apart!

Return chicken to crockpot.....

Mix together and let reheat and you are ready to

start assembling the burritos.

Put a fair amount of chicken and bean mixture down

the middle of the tortilla.

Top with rice.

We used Cilantro Lime Rice from the Sisters Cafe Blog....

goes great with the burritos!

Start by folding one side of the burrito over and

tucking under the chicken and rice.....

Fold in the ends......

Roll the burrito and tuck in the ends.

(I still need a little practice!! :)

Mmmm... look at the layers!

Served with chips and our favorite Homemade Salsa!

Enjoy!!!

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Fish Tacos

Now that I am living back in WA, Holly and I have started up our tradition of making a new meal together for our families on Saturday nights. We have a lot of fun!! Anyway, this last week i receive a text from Holly asking what we should do for dinner? Jimmy and I watch a lot of Food Network and I have come to love Aarti Party! If you haven't got a chance to check out her show, you should... it is great! She cooks with a lot of different spices and always has a unique twist on how to make things. I was so excited to try these Fish Tacos and couldn't wait to tell Holly my idea....this is the text i received back.... "What?!? Ugh, Sick!!!" LOL, I guess I forgot she is not a big fan of fish!! She was willing to try it though and it was awesome!! Def something that you should try! The Mayo that you make to go with it puts the taco over the top!

For sides we found two great recipes on The Sisters Cafe.... Cilantro Lime Rice and Garlic Black Beans. Nummy!

Marinade for the fish... olive oil, ground coriander, ancho chile powder, cinnamon, salt and pepper.

Cut the fish into chunks....


Add fish to marinade....



Coat completely. Set aside.


To make the Mayo: Put mayo, garlic, mint cumin and lime juice in food processor. Whizz until smooth.


Warm a large saute pan over medium heat. Add fish and cook about 3 minutes per side. Do not overcook!


Prepare all your toppings... cabbage, cilantro, lime, scallions and Quesco Fresco!

Enjoy!!! Delicious!

Served with Cilantro Lime Rice and Garlic Black Beans.

Want to make it a little healthier? Use outside of cabbage and

layer ingredients!

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**Recipe adapted from Aarti Sequeira

Chicken Mini Empanadas

With New Year’s Eve right around the corner we thought we would try to post a few appetizer recipes that are very yummy and are sure to please everyone!!! For our Christmas family get together with my hubby’s side of the family we decided to do all different appetizers for Christmas supper…{Great idea}So I knew I wanted to try these…and EVERYONE loved these…so yummy..
The inside is the perfect Mexican mix….chicken, black olives, salsa, and shredded Mexican cheese..
Serve with guacamole, sour cream or with some salsa.


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adapted from Food Network Magazine

Taco Casserole

Hope you all had an awesome weekend! We had a pretty good one here-Starbucks with my sisters, a little shopping and getting ready for Halloween and the Harvest party.

So this recipe is for those busy, busy fun-filled family weekends:)

Quick, easy and yummalicious!!

First tear the tortillas up and layer in the bottom of pan.

Then brown up hamb. and add Mexican style tomatoes, tomato sauce, taco seasoning, chili and green chilies.

Then layer half of meat mixture over the tortillas.

Top with half of the cheese and then more tortillas.

Pour on the remaining meat mixture.

Top meat mixture with cheese.

More tortillas:)

More cheese!

Some black olives.

Bake @ 350 degrees for 30 mins.

Top with fresh cilantro and sour cream if you like.

Enjoy!!

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Chicken Enchiladas Suizas

Whew...It has been quite a while! It has been a busy month, my husband and i made the long trip back to Washington and are finally getting settled in and i am getting time to once again try some new recipes and share them! Yeah, right?!? :)

This recipe is was adapted from the September 2010 edition of the Food Network Magazine. I am not sure what Suiza means but i can do my own translation! These enchiladas were very good and definitely worth all the work that went into them! They were a little time consuming but nothing really difficult.

In a medium pot with 3 cups water, add chicken broth, garlic, bay leaves and cilantro. Season with salt. I didn't follow the recipe exactly and went with the boneless and skinless chicken breasts which next time i will follow the recipe!! The chicken was good but it did get a little dried out.

Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. By the way, the smell coming from the chicken was sooo good!! Just a warning.... :)


Meanwhile, preheat your broiler. Put the tomatoes and chilies on a foil-lined baking sheet.


Broil, until charred about 12 minutes.

Wrap in the foil to catch any juices, then cool slightly.

While chilies are cooling, i got my onions ready. Dice 2/3 for later use in sauce and slice 1/3 of onion into rings for the top.

Once vegetables are cooled, Peel the chilies and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender.

Puree until smooth.

After chicken is cooked through, transfer the chicken to a plate to cool.

Heat vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes.

Increase the heat to medium-high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes.

Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.

Discard the chicken skin and shred the meat.

Toss the chicken with the crema or sour cream and 1/2 teaspoon salt in bowl.

Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.

Preheat oven to 375°. Spread 1 cup of the tomato-chile sauce in a 9x13-inch baking dish.

Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs.

Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up.

Put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.

Pour 2 cups of the remaining sauce over the enchiladas.

Top with Queso Fresco. Bake until warmed through, about 20 minutes.

Drain the sliced onion and scatter over enchiladas. Divide among plates and top with more cilantro, sauce and crema or sour cream, if desired. Thoroughly enjoy after all your work!

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