Cinco de Mayo Recipe Round Up

1. Shredded Beef Nachos

2. Mexican Rice

3. Chicken and Cheese Enchiladas

4. Tres Leches Cakes

5. Homemade Queso Dip

6. Chicken Burrito with Lime Rice

7. Creamy Chicken and Black Bean Enchiladas

8. Simple Fish Tacos

9. Avocado Southwestern Salsa

10. Mexican Breakfast Braid

11. Tomatillo Salsa

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Mexican Slow Cooker Stuffed Peppers

As a new mom I feel like the Slow Cooker will become my best friend so I apologize in advance if you get tired of seeing slow cooker recipes from me over the next few months. We will actually be having these Mexican Slow Cooker Stuffed Peppers for dinner tonight. When I made these a few weeks ago I froze two of the peppers to have once Owen arrived.  I love stuffed peppers, they are so versatile and can be a healthy dinner depending on what you stuff in them. We have shared a few different variations of stuffed peppers with you already, so if my Mexican variety doesn't entice you, try one of these: Vegetable Orzo Stuffed Peppers, Stuffed Grilled Peppers, and Apple Sausage Stuffed Peppers 

Ingredients:

4 Bell Peppers Any Color - Seeded

About 1- 1 1/2lb Lean Ground Turkey

2 Cups Cooked Brown Rice

1 Medium Onion - Diced

1 Cup Salsa

1 Cup Black Beans

1 Cup Corn

2 Jalapeno Peppers - Seeded and Diced

2 Tbsp Homemade Taco Seasoning

1 Cup Mexican Blend Shredded Cheese

1/2 Cup Water

Adapted from: http://www.number-2-pencil.com/

Homemade Taco Seasoning:

http://www.the-girl-who-ate-everything.com/

Start by browning your ground turkey in a large pan over medium heat, breaking it up with a wooden spoon or spatula as it cooks. Toss in your diced onion as it begins to brown. You can also cook your rice at this time so it's ready when the meat is finished cooking.

Sprinkle your taco seasoning over top of the meat and mix it in. If you want to use a packet that is fine, I use  homemade taco seasoning because it reduces the sodium. It's basically just a mixture of herbs and spices that I keep on hand (salt, pepper, cumin, paprika, red pepper flakes, cayenne pepper, chili powder, onion powder, garlic powder and oregano). 

My slow cooker although has 3 different depth bowls isn't very wide so I could only fit in 4 peppers which left me with a lot of extra filling. If you have a larger slow cooker you can certainly do 5 or 6 peppers and have enough filling for all of them. Slice the top off of your peppers and put them aside, take all of the seeds and ribs out of each pepper carefully.

In a large bowl combine the seasoned meat and onion with the rice and mix well.

Then dump in the corn, black beans, salsa, and jalapeno pepper. Mix again so everything is evenly incorporated.

Before you stuff the peppers, place all of them in the slow cooker bowl, pour 1/2 cup of water into the bottom of the bowl. Stuff each pepper to the top, stopping when its half way full to give the mixture a little push down so they are filled to the max.

Top each stuffed pepper with a heap of Mexican blend shredded cheese, then place the top of the pepper back on top. Cover the pot and place the slow cooker on low for 6 hours. Use a large spoon to retrieve and serve the peppers when they are finished as they will be very soft and may fall apart if not handled carefully.

Enjoy!!

Linked at: http://insidebrucrewlife.com/, http://www.nap-timecreations.com/, http://www.mandysrecipebox.blogspot.com, http://www.chef-in-training.com/, http://thenymelrosefamily.com/, http://www.ladybehindthecurtain.com/, http://djssugarshack.com/, http://www.momstestkitchen.com/, http://www.hungrylittlegirl.com/, http://www.housewivesofriverton.com/, http://www.bunsinmyoven.com/,  http://www.semihomemademom.com/, http://www.gooseberrypatch.typepad.com/blog/, http://www.michellestastycreations.com/, http://www.mandatorymooch.blogspot.com/, http://www.momontimeout.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.thebusybhive.blogspot.com/, http://www.tasteandtellblog.com/, http://www.thecountrycook.net/, http://www.notyourordinaryrecipes.com/,
   http://www.sixsistersstuff.com/, http://www.lifewiththecrustcutoff.com, http://www.whatscookingwithruthie.com/, http://www.cheeriosandlattes.com/, http://www.foodiefriendsfriday.com/, http://www.callmepmc.com/

Shredded Beef Nachos

This is perfect for the Super Bowl on Sunday but has to be prepared ahead of time so the meat can marinade before its cooked.   I will be rooting for the Ravens for several reasons - I like purple and that is the color their uniform is.  They are from Baltimore and my daughter goes to college in Baltimore.  Ray Lewis is on the team and he gets a little crazy. Everyone likes to see crazy once in a while.  And the best reason is that Michael Oher is on the team.  The Michael Oher from the The Blind Side movie with Sandra Bullock.  Look for # 74.  So Go Ravens!    

Ingredients:
Marinade:
1/4 cup worcestershire sauce
juice of two limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 cup vegetable oil

Shredded Beef:
2-3 lb chuck roast or skirt steak, trimmed and cut into lb portions
1 large yellow onion
1 jalapeno pepper, minced
1/2 green pepper diced
4 cloves of garlic, minced
1 14 oz can diced tomatoes
1/4 cup beef broth
1 tbsp dried oregano
vegetable oil for searing

Tortilla Chips
Black olives
Avocado sliced
Cherry tomatoes
Shredded cheese
Sour Cream

Directions:
Combine all ingredients in a bowl then whisk them together.  Add the beef making sure every piece is evenly coated.  Cover and refrigerate overnight if possible.  If not possible a few hours will do.  Before preparing meat drain all the liquid and get meat to room temperature for about 30 minutes.

In a large soup pot, heat a few tablespoons of the oil over medium high heat until very hot.  Sear the beef so that the meat is browned on all sides.

Remove the beat from the pan and add onions, peppers and garlic to the hot pan.  Saute for a few minutes and then add the remaining ingredients including the beef.  Bring to a boil scraping the browned bits off of the bottom of the pan.  Reduce heat to low.  Cover and simmer slowly for about 2 hours.  The meat should be tender and should easily fall apart when touched with a fork.

Remove from heat and move meat to a cutting board and shred beef with a pair of forks.  Return to the pot and bring to a simmer.  Reduce the liquid until it is almost dry.  Add salt and pepper to your liking.

To assemble layer the tortilla chips.  Spoon the shredded beef and minimal liquid over the chips.  Sprinkle shredded cheese over meat and broil at 500 for 30 seconds to 1 minute to melt cheese. Watch it so nothing burns. Remove from oven and add toppings of your choice such as black olives, sliced avocado, chopped cherry tomatoes, sour cream, etc.  

This recipe is adapted from www.jamhands.net via epicurious.com.

Enjoy!!   Susan

This is linked to www.bunsinmyoven.com, http://mizhelenscountrycottage.blogspot.com/, http://www.momontimeout.com, http://www.michellestastycreations.com, www.sixsistersstuff.comhttp://www.mandatorymooch.blogspot.com, http://www.semihomemademom.com/, http://www.thebusybhive.blogspot.com, www.tasteandtellblog.com, www.thebetterbaker.blogspot.com, http://www.notyourordinaryrecipes.com/, http://www.foodiefriendsfriday.com/, http://swtboutique.com/, http://iamaddictedtorecipes.blogspot.ca/, http://www.momstestkitchen.com/, http://www.flourmewithlove.com/, http://www.ishouldbemoppingthefloor.com/, http://www.mandysrecipebox.blogspot.com/, http://insidebrucrewlife.com, http://www.nap-timecreations.com/, http://www.chef-in-training.com/, http://housewivesofriverton.blogspot.com/, http://www.hungrylittlegirl.com/, http://djssugarshack.com/, http://thenymelrosefamily.com/, http://www.ladybehindthecurtain.com/, http://eatathomecooks.com/, http://www.foodiefriendsfriday.com/

Mexican Breakfast Braid

Since the weekend is upon us I thought it would be the perfect time to share with you a recipe that you can make with your family for breakfast. It's easy and a great all inclusive way to serve eggs and sausage that is different. This version has Mexican flavors with Chorizo sausage, Jalapeno peppers and a little bit of Cayenne. Breakfast braids are very versatile though so if you don't like the flavors I've used really you can make one with any other combination of meat, vegetables and cheese.

Ingredients:

1 Can of Pillsbury Crescent Seamless Dough Sheet

5 Large Eggs

1/4 Cup Skim Milk

2 Chorizo Sausage

2 Jalapeno Peppers - Sliced

1 Tbsp Butter or Margarine

1 1/2 Cup Shredded Mexican Blended Cheese 

1/4 Tsp Cayenne Pepper

S&P

 Preheat the oven to 375 F. On a baking sheet lined with parchment paper lay down your Pillsbury Crescent Seamless dough sheet, stretching and flattening it a little bit in all directions. If your food store does not carry this product then buy the regular Crescent container, ball up the dough using your hands to take away all of the seams and then roll it out with a little flour to make one large sheet. Making sure to leave 3-4 inches of dough in the middle make slits on both sides of the dough about a inch and a half apart. Set aside.

In a medium sized bowl whisk together the eggs with the milk, cayenne, salt and pepper. In a medium sized skillet over medium heat melt the butter or margarine and then pour the eggs into the warm pan. You want to the eggs to remain fluffy and since they are going to finish cooking in the oven they don't need to be completely cooked now. Using a spatula keep mixing the eggs until they are finished. Set aside. 

Slit both of the Chorizo sausages down the center and remove the sausage from the casing. In a separate small pan over medium heat, cook the Chorizo breaking it up with your spatula as it browns. Again don't worry about it being completely cooked because it will finish in the oven. While your Chorizo is cooking, slice your Jalapeno peppers.

Sprinkle half of your cheese down in the middle of the dough, spoon your eggs over top of the cheese. The Mexican blend I use is Cheddar, Monterey Jack, Queso Quesadilla and Asadero but any combination will work just fine.

Then place your Chorizo sausage and Jalapeno peppers on top of the eggs making sure to try and keep everything in the middle as much as your can. On top of everything sprinkle the remaining cheese. Now it's time to close your breakfast braid. Start from one end, gently grab both of the slits that match up, stretch them ever so slightly to cover all of the food and bring them into the center on an angle and place one on top of the other. Do this to each and ever set of slits until the entire thing is close and the dough is somewhat overlapped.

 Bake your breakfast braid for about 15 minutes until the dough has a nice golden brown look to it and the top seems slightly crisp. Allow it to rest 2-3 minutes then using your sharpest knife, slice in between the slits to serve.

Enjoy!! - Nicole

Linked at: http://www.thecountrycook.net/, http://www.foodiefriendsfriday.com/, http://www.notyourordinaryrecipes.com/, www.sixsistersstuff.com, http://swtboutique.com/, http://iamaddictedtorecipes.blogspot.ca/, http://www.ishouldbemoppingthefloor.com/, http://www.momstestkitchen.com/, http://www.flourmewithlove.com, http://www.nap-timecreations.com/, http://www.mandysrecipebox.blogspot.com, http://insidebrucrewlife.com/, http://www.chef-in-training.com/, http://thenymelrosefamily.com/ , http://www.ladybehindthecurtain.com/, http://djssugarshack.com/, http://www.hungrylittlegirl.com/, http://housewivesofriverton.blogspot.com/ www.semihomemademom.com, http://mizhelenscountrycottage.blogspot.com/, http://www.momontimeout.com/, http://mandatorymooch.blogspot.com/, www.thebusybhive.com, www.tasteandtellblog.com, http://www.weekendkitchencreations.blogspot.com/, http://eatathomecooks.com/, http://www.foodiefriendsfriday.com/

Tres Leches Cakes

John and I went to San Juan, Puerto Rico for about a week in the beginning of the month. We hadn't been on away since our honeymoon in 2010 so it was time for a nice indulgent vacation for the both of us. We got some sun on the beautiful beach, did sightseeing down in Old San Juan at the Forte San Cristobal, and went to see the Bio-luminescence in a nighttime kayaking trip to a lagoon on the other side of the island, all completely worthwhile! We also had lots and lots of good food at about ten different restaurants, every meal was inspiring and delicious. We learned that we love guava and could eat it at every meal, in just about anything and that Tres Leches Cake is one of the best desserts we've ever had!!

Ingredients for Cake:

1 Cup Flour

1 Cup Sugar

1 1/2 Tsp Baking Powder

1/4 Tsp Salt

5 Eggs - Separated

1/3 Cup of Skim Milk

1 Tsp Vanilla Extract

12 oz Can Fat Free Evaporated Milk

14 oz Can Fat Free Sweetened Condensed Milk

1/4 cup Heavy Cream

Pam Spray

Ingredients for Topping:

2 Cups Heavy Cream

3 Tbsp Sugar

Maraschino Cherries - Drained & Patted Dry

Adapted from: http://www.browneyedbaker.com

Begin by preheating the oven to 350 F.  Spray a 9 x 13 in glass baking dish with Pam spray and set aside. Next separate all 5 eggs. Place the yolks in the bowl for your stand mixer and keep the whites in a small dish, set aside. With the whisk attachment on a medium speed combine the egg yolks with 3/4 cup of sugar until thick. Once combined, add your milk and vanilla, mix again. In a large bowl combine the dry ingredients (flour, salt and baking powder). Pour the wet ingredients into the large bowl with the dry ingredients and stir everything together.

Clean off the stand mixer bowl and whisk attachment. Pour the eggs whites into the stand mixer. Whip the egg whites on a high speed, until soft peaks form. While the egg whites are still being whisked add 1/4 cup sugar,  continue whisking until the peaks are stiff but not dry.

Now this part got a little bit messy and I regret not using a larger bowl so learn from my mistake and if you don't have your batter in a large enough bowl, transfer it into a bigger bowl before you start adding the egg whites. Gently fold the egg whites into the batter, in three separate batches until just combined each time.

Pour the batter into the baking dish. Bake for 25 minutes or until a toothpick placed in the middle comes out clean. Cool in the pan for about 5 minutes, trace the baking dish with a knife to loosen the edges and flip the cake over onto a cooling rack. Allow the cake to cool completely which should take about 30-40 minutes.

When the cake has cooled completely place it on a serving dish or platter that has a rim or raised edge. This will keep the leches in the middle of the dish and therefore in the cake. Using a fork, pierce the entire cake, making lots and lots of holes for the milk to seep into. Make sure to go all different directions and along the sides as well.

When you are done putting holes in the cake, combine all 3 of the milks in a pitcher (evaporated milk, condensed milk and 1/4 cup heavy cream), you will have about 3 cups worth of liquid. Mix the milks together and slowly drizzle about 2 and a half cups of the milk mixture over the entire cake, throw away the remaining 1/2 cup of liquid. Make sure to pour it over the edges and along the sides of the cake, getting it into each little hole you made. 

Put the cake in the fridge for about 30 minutes, this will allow the milks to soak into the cake. While the milk is being absorbed you can make the whipped cream topping. Clean out the stand mixer bowl and whisk attachment one more time. Pour two cups of heavy cream into the bowl with 3 Tbsp of sugar. Whip the cream until soft peaks form about 2 minutes.

 When the cake is ready to be serve, gently spread the whipped cream topping over the entire cake. Drain and pat dry your cherries and decorate the top of the cake as you see fit. Store it in the fridge at all times when not being served.

Enjoy!! - Nicole

Linked at:

 http://djssugarshack.com/wordpress1, http://www.ladybehindthecurtain.com/, http://www.insidebrucrewlife.com/, http://www.mandysrecipebox.blogspot.com/, http://www.thenymelrosefamily.blogspot.com/, http://www.bizzybakesb.blogspot.com/, http://www.crazyforcrust.com/, http://www.nap-timecreations.com/

http://www.mizhelenscountrycottage.blogspot.com/, http://www.somethingswanky.com/, http://www.alli-n-son.com/, http://www.michellestastycreations.blogspot.com/, http://housewivesofriverton.blogspot.com/, http://www.sunflowersupperclub.blogspot.com/, http://www.sixsistersstuff.com/, http://iamaddictedtorecipes.blogspot.ca/, http://www.cupsbykim.blogspot.com/, http://www.sweetsav.blogspot.com/, http://eatathomecooks.com, http://www.foodiefriendsfriday.com/

Avocado Southwestern Salsa

Anything with the combination of black beans and corn to me is considered Southwestern. This salsa has a honey lime dressing which pairs deliciously with the creamy avocado and the sweet tomatoes. I made this salsa two weekends in a row, it was served at our own BBQ in the beginning of June, then again for our family Father's Day BBQ. It was a big hit both times, so good in fact that my mom actually ate the leftovers with every meal until they were gone haha. I served it as a salsa along with some Tostitos but you can also have it as a side dish.

Ingredients:

1 Pint Grape Tomatoes - Sliced

14oz can Black Beans - Drained and Rinsed

14oz can Corn (no salt added) - Drained and Rinsed

2 Ripe Avocados - Diced

3 Tbsp Vegetable Oil

3 Tbsp Lime Juice

1 Tbsp Honey

S&P

Adapted from: http://www.fortheloveofcooking.net/

Drain and rinse your cans of black beans and corn until the water runs clear. Squeeze as much of the water out as possible and dump them into a large bowl. Dice your grape tomatoes and add them to the bowl, most of them I sliced in half but the bigger ones I diced into quarters.

You are now going to make the honey lime dressing. In a small bowl pour in the vegetable oil, honey, lime juice, salt & pepper. Whisk the ingredients together for about 30 seconds or until everything combines.

Pour the honey lime dressing over top of the corn, black beans and tomatoes. Gently toss everything together. Cover the bowl and put the salsa in the fridge to allow the flavors to soak in for about 15-30 minutes. 

Right before you are ready to serve add the avocado this will keep it from browning although if its out for awhile its inevitable that it will start to turn brown eventually. Wash, halve and pull the skin off your ripe avocados. Dice them up add them to the salsa, most of the honey lime dressing will be sitting on the bottom of the bowl so gently toss again to make sure everything is coated with the dressing. Serve immediately.

Enjoy!! - Nicole

This is linked to www.sweetsav.blogspot.com, www.flourmewithlove.blogspot.com, 

www.iamaddictedtorecipes.blogspot.ca, www.insidebrucrewlife.com, www.mandysrecipebox.blogspot.com, www.ladybehindthecurtain.com

www.djssugarshack.com, www.mizhelenscountrycottage.blogspot.com, www.michellestastycreations.blogspot.com, www.sunflowersupperclub.blogspot.com

www.sixsistersstuff.com, http://eatathomecooks.com, http://www.callmepmc.com/

Homemade Queso Dip

This is a fresh, homemade version of the wonderful cheesy Mexican dip everyone loves without the block of Velveeta cheese or the can of Rotel. Maybe its the foodie in me that has turned into a bit of a snob when it comes to eating. Or it could be the fact that I am 10 short days away from graduating with my Master in Nutrition so I know that over processed foods are terrible for you. Regardless of the reason the thought of eating Velveeta cheese completely grosses me out so I found a way to make this delicious dip without it.

Ingredients:

8oz Cabot Pepper Jack Cheese - Shredded

8oz Cabot Sharp White Cheddar Cheese - Shredded

1/4 Cup Light Cream

1 Tbsp Canola or Vegetable Oil

1 Jalapeno - Seeds and Ribs Removed - Finely Diced

1 Fresno - Seeds and Ribs Removed - Finely Diced

1/2 Small White Onion - Finely Diced

1 Garlic Clove - Minced

1 Small Tomato - Seeds removed and Diced

Your Favorite Bag of Tortilla Chips

Adapted from: www.jasonandshawnda.com/foodiebride

Start by grating your blocks of cheese into a large bowl and set aside. Then dice all of your vegetables. In a large saucepan add the canola or vegetable oil and heat it up over a medium flame. Add the onion, fresno and jalapeno pepper to the pan. Cook 3 minutes, stirring frequently so nothing sticks or burns. Add the garlic and cook another 2 minutes.

Reduce your heat to low and add in half of the cheese, stirring the entire time. Pour in half of your cream to help start the melting process. Add the rest of the cheese and the remaining cream and continue stirring. 

Next stir in the tomatoes. If your queso is too thick you can add a little bit more cream. I added too much cream because I was nervous the cheese was sticking so I made my queso too thin. First I freaked out and then I remembered I had extra shredded cheddar cheese in the fridge so I quickly remedy this by adding another handful of cheddar cheese. Serve immediately with tortilla chips. I suggest if you are going to put this out at a party you keep it warm either by pouring it into a crockpot or placing the bowl on a hot plate. This will alleviate you having to pop it in the microwave every 20 minutes or so.

Enjoy!! - Nicole

This is linked to:  http://www.mizhelenscountrycottage.blogspot.com/, http://www.4littlefergusons.wordpress.com/, www.gooseberrypatch.typepad.com

http://www.tidymom.net/, http://www.asouthernfairytale.com/, http://www.sixsistersstuff.com/, http://www.foodiefriendsfriday.com/