Salmon Tacos

Who doesn't like a good fish taco on a hot summer evening?  These salmon tacos can be consumed completely guilt free.  They are so yummy and pretty healthy too!  They are also husband approved.  :)

INGREDIENTS:

1.5 lbs. Salmon fillet
1-2 tsp. lemon pepper seasoning
2-3 TBSP butter
juice of one lime
salt & pepper
8 corn tortillas (I like these)

Topping suggestions:

chopped tomatoes
chopped cilantro
chopped cabbage
crumbled cotija cheese
sour cream
tapatio
lime wedges

DIRECTIONS:

Preheat your oven to 400 degrees.  Line a rimmed cookie sheet with aluminum foil.  Spray the foil with cooking spray and place the salmon fillet on top, skin side down.  Season the fillet with the lemon pepper, salt and pepper.  Cut the butter into small pieces and place them evenly over the top of the fillet.  Squeeze the juice from the lime evenly over the fillet.  Cover with another piece of foil and bake for 15-20 minutes.  Depending on the thickness of your fillet you may need to adjust your cooking time, the salmon is finished when it flakes off easily with a fork.  In the meantime, chop and prep your toppings.  Just before the salmon fillet is finished, heat a cast iron griddle over Med./High heat and warm your corn tortillas.  When the salmon is finished baking, flake using forks.  Assemble your tacos as desired. ENJOY!

Champurrado

 My most brilliant ideas usually come to my me when I'm on the verge of sleep.  Yesterday, which happened to be a Sunday,  was a very wet and soggy day.  My husband and I had already agreed that if it was raining in the morning we would skip church since we drive over an hour round trip to get our family there.  Just as the sun was barely peeking out I heard raindrops and I knew what that meant.  A lazy day at home.  The gears in my head started clicking away and then it hit me...Champurrado!!!

 My first encounter with this sweet, warm, Mexican chocolate-corn beverage was about a year and a half ago while on a food tour in San Francisco.  Our tour guide was kind enough to share with some of us his favorite recipe for this drink.  Since then, it has been one of our favorite drinks on cold, wet mornings.  Upon making this recipe you may notice its grainy texture and you may choose to strain it. However, I prefer the chunks :)
* NOTE:  The recipe that follows has been revised from the original recipe that was given to me, but I assure you, its very tasty!

INGREDIENTS:

1/2 c instant corn masa flour mixed with 1/3 C hot water
1 1/2 water
1 (3-inch piece) of canela (cinnamon stick)
3 C whole milk
3 oz. of Mexican chocolate tablets, chopped ( or six wedges)
1/3 C brown sugar
2 tsp dark molasses

DIRECTIONS:

Combine the fresh masa mix with 1 1/2 C of water and the 3-inch piece of canela (cinnamon sitck) in a medium sauce pan and cook over medium heat until it begins to bubble.

This is called a molinillo which is a Mexican wooden whisk.  It can be very helpful when preparing champurrado or other hot Mexican beverages.  I purchased one while on the Mexican food tour...I love it!

Stir with a molinillo (or a whisk) until it begins to bubble.  Add the remaining ingredients and whisk together until everything is melted and blended together. Discard the canela.  Strain if desired.  Serve in mugs.  Enjoy!

Chicken Enchiladas in a Creamy Avocado Sauce

Chicken Enchiladas in a Creamy Avocado Sauce! I had my picky eater close his eyes and taste the sauce before he saw what color it was. :) He loved it!

 

INGREDIENTS:

2 TBSP butter
2 TBSP flour
2 C. chicken broth
3/4 C. sour cream
1/2 tsp cumin
1/2 tsp salt
1/2 tsp.garlic powder
1/4 tsp.pepper
2 California avocados, peeled and pitted
1/2 C. chopped fresh cilantro
juice of one lime
6-8 flour tortillas
Cooked shredded chicken (I used 5 thin sliced chicken breasts)
Monterey Jack Cheese shredded (about 1lb)

 

DIRECTIONS:

Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisk to remove any lumps. Remove from the heat and transfer mixture to a blender. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (an immersion blender works well for this!)

To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in to a 13x9 glass baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, cover the dish with foil and bake for about 20 minutes at 350 degrees, or until heated through.

Serve enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream. I also served with homemade salsa! Mmmm! Enjoy!

Mexican Chicken & Tomato Soup

This is not an authentic "Mexican" soup, but it is still an oldie but goodie in our household.  It works wonderfully for a cold night, middle of the week meal.  I believe the original recipe was called "tortilla soup", but I never called it that since I never served it with the tortilla chips and cheese as the original recipe notes.  I feel the soup goes better by itself or the broth can be decreased and it goes really well over a plate of steamed white rice.  This recipe uses a lot of canned products, so if your not a fan then this recipe isn't for you.  I suppose you can make it happen purely from scratch, but then it wouldn't be "quick and easy"! :)  Avocado slices are a nice addition to this dish, but I wasn't able to find any at the grocery store last night that were ready to be cut into.  (I hate it when that happens!!!)

INGREDIENTS:
2 cooked chicken breasts; shredded
2 cans Mexican stewed tomatoes
1 can garbanzo beans
1 can chopped green chillies
1 onion chopped
1 TBSP fresh chopped cilantro
1 tsp cumin
2 limes; juiced
2 cans fat free chicken broth

DIRECTIONS:
Sprinkle the cumin over the shredded chicken in a large pot; mix to coat completely.  Add all other ingredients.  Bring to a boil, simmer 20 min.  This can be served in bowls with tortilla chips and cheese, alone or over steamed rice.

recipe from my lovely Aunt Mari!

Crockpot Chicken Enchilada Soup

Normally on a Sunday, I like to cook meals that involves more time since I don't have time forthat kind of cooking during the week.  BUT...we had a lot going on yesterday so I decided to give this crockpot chicken enchilada soup recipe a try!  It was yummy, I brought it over to my sisters house and she prepared a tasty salad to go with it and bread and butter.  I'd say overall it would be a good, hearty weeknight meal!  I'd make it again, but might try to make a few adjustments.  We added Tapatio and a blend of cheddar and monterey jack cheese to the soup.  (We like things spicy in our household!)

INGREDIENTS:
3 TBSP butter
3TBSP flour
1/2 C chicken broth
2 C milk
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) Rotel diced tomatoes and jalapenos
1 package (10oz) frozen corn
1/2 C onion, chopped
1/2 C bell pepper, diced
1 can (10oz) enchilada sauce
2 whole chicken breasts
1 C shredded monterey jack cheese

DIRECTIONS:
Melt butter in a saucepan over medium-low heat.  Stir in flour; keep stirring until smooth and bubbly.  Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.  Return to heat.  Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper.  Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture.  Gradually whisk in remaining milk until smooth.  Pour sauce mixture over ingredients in cooker.  Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shread into bite-sized pieces.  Add chicken back into the soup.  Top with cheese and serve.  The soup can also be topped with avocado, sour cream, or crushed tortilla chips!

Mexican Stuffed Shells

Mexican or Italian? Mexican or Italian? MEXICAN or ITALIAN?!?! Why not BOTH???
This fun and unique dish combines two of my favoite cuisines, so of course I HAD to try it! I did changed a few things from the original recipe and all in all it was pretty awesome! It makes a lot, so most likely we will be having a leftover night soon.  ***A little spicy for those little mouths***

INGREDIENTS:
1 LB ground beef
1 Package taco seasoning
4 oz. cream cheese
3/4 box of jumbo pasta shells
half a bottle of jarred salsa
1 14.5 oz can of diced tomatoes
1 bottle of taco sauce
1 C grated cheddar cheese
1C grated monterey jack cheese
3 green onions
sour cream

DIRECTIONS:
Preheat oven to 350 degrees.  In a pan cook ground beef, add taco seasonings according to package directions.  Add cream cheese, cover and simmer until cheese is melted.  Blend well.  While ground beef is cooking, cook the pasta shells according to directions, drain.  Set shells out individually on a cutting board/baking sheet so that they don't stick together.
In a bowl mix the jarred salsa with the diced tomatoes.  Pour half the mixture on the bottom of a 9x13 baking dish.  Stuff each shell will a spoonful of meat mixture. Place shells in 9x13 pan open side up.  Cober shells with taco sauce.  cover with foil and bake 20-30min.
After 20-30 minutes, add the remained of the salsa mixture and top with shredded cheese.  Bake for an additonal 10-15 minutes with the foil cover removed.  Top with any condiments you'd like (green onion, sour cream, black olives, more salsa, etc.)  ENJOY!!!