Taco Braid + PB & J Braid

I couldn't resist this recipe when I read it on the girl who ate everything.

Use this pizza dough recipe (from the previous post) then divide in two. (one half for each braid.)

Taco Braid

4 oz. cream cheese, softened to room temperature

1/2 cup salsa

1/2 to 1 lb. ground turkey, beef, or sausage, cooked and seasoned with a taco seasoning mix

1 15 oz. can black beans

1 cup of shredded cheese

olive oil

garlic salt

Spray counter and hands with cooking spray and knead dough for a few seconds to form a smooth ball. Roll dough into a 15-inch rectangle. Place on a greased cookie sheet. (It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet.) Spread cream cheese lengthwise down center third of rectangle., salsa, then seasoned meat and black beans. Sprinkle with cheese. On each long side, cut 1 inch wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes. Bake at 375 for 18-22 minutes. Remove from oven and place on cooling rack or cutting board with a couple spatula's. Garnish with Sour cream, avocado slices, and cilantro.

Peanut Butter and Jelly Braid

(use the other half of the pizza dough)

Peanut butter, creamy or crunchy (we used about 1 1/2 cups

Favorite flavor of Jelly (we used about 1 cup)

Roll dough out into a 15 inch rectangle (fit it to a cookie sheet) and put it onto the cookie sheet. Spread the peanut butter, then the jelly down the center third of the dough. On each long side, cut 1 inch wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. PInch ends to seal and tuck under. Cover and let rise for 20 minutes. Bake at 375 for 18-22 minutes. Remove from oven and place on a cooling rack or cutting board with a couple spatula's. Enjoy! (this one goes best with a glass of milk)

Ground Beef Taco Filling

I will never again use a taco seasoning packet to make taco filling!

I saw this Martha Stewart recipe featured on this blog and tried it out. I have to admit, I'm not a huge Martha fan, but I had a pound of ground beef that needed to be used, and when I saw the recipe, I made out of convenience. Surprisingly, It was a hit. I loved it, and so did everyone I fed it to. This will absolutely be my go-to taco recipe.

you will need:

1 tsp vegetable oil

1 large oinion, chopped

2 bell peppers (I used one green, one red) chopped

3 garlic cloves, minced

2 tablespoons tomato paste

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

Salt and Pepper to taste

1 pound ground beef

tortilla's

taco garnishes: lettuce, olive's, sour cream, guacamole, salsa, cheese, etc.

In a large nonstick skillet, add beef. Cook, breaking up meat with a wooden spoon until no longer pink, about 5 minutes. Drain fat from beef and set aside. In the same skillet, add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes. Add garlic, tomato paste, chili powder and cumin. Season with Salt and Pepper. Cook, stirring. Add the cooked beef, stir and re-season with salt and pepper if needed.

When I made this, we piled the meat mixture onto tostada's instead of taco's. The only difference is I baked my tortilla's on a cooling rack which sat on top of a jelly-roll pan (cookie sheet). I lightly brushed them with oil on both sides, and sprinkled them with a little bit of salt. I then Baked them on one side (375 degrees) for 4 minutes, then turned them over for another 4 minutes. It took a while to make 8 of these since I had only one cooling rack and had to cook 2 at a time. When they were done, we spread refried beans onto our tortilla's, then the meat, then the garnish. It was delish, and even kid friendly!

*Feel free to substitute the beef with ground turkey; the mixture is so moist and flavorful, nobody will notice.

Mexican Corn Chowder

The hot water is not working in our house today, and I have had a perpetual chill all day long. I figured it was a good day for some soup (even though it is 53 degrees outside, . . . which is pretty much springtime weather). I am going out with a couple friends for a late dinner, but still wanted to make something that I could eat as a late lunch, then Jake could come home from work and eat it for dinner. So, I came along this recipe for Corn Chowder. I have never made Corn Chowder, and the only time I have eaten it was at Magleby's in Provo, Ut. It was to die for. If anyone has that recipe, PLEASE send it my way! Until then, enjoy this. . . it's very good!

so here is the recipe

3 chicken breasts (I used only two, from a rotisserie chicken)

1/2 cup chopped onion

**I added 1/2 chopped red bell pepper, just for color**

1-2 cloves minced garlic

3 Tbsp butter

2 chicken bouillon cubes + 1 cup hot water (I just used 2 cups broth)

**2 tablespoons flour**

1/2 to 1 tsp ground cumin

2 cups half and half (I just used 2% milk)

2 cups shredded Monterey Jack Cheese

1 14 oz can cream style corn

1 4 oz can green chilies, undrained

1/4 tsp tabasco sauce

**1 Tbsp honey**

1 medium tomato, chopped

fresh cilantro and tortilla chips for garnish

**stared items were not in the original recipe**

what the recipe says:

In a dutch oven or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and Tobasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with Cilantro.

What I did instead:

Shred or cube chicken (I used rotisserie). In a large pot, melt butter. Saute onion for 1 minute, add red pepper and continue to saute for another, then add minced garlic and saute for another minute. Add the flour and mix it around until the moist veggies absorb most of it. Add the broth and cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add milk, cheese, corn, chilies, chicken and tabasco sauce (optional). Add Salt to taste. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Garnish with Cilantro, and tortilla chips.

**I found that the soup was a little on the spicy side, so I added one tablespoon honey to the pot.

Overall, I really liked this soup. I think it would have been just great without the red bell pepper, but I am kind of a bell-pepper lover lately, so I couldn't help myself. I am usually not a fan of cream-based soups, but this was just so hearty, and I didn't feel as guilty about it. It is very filling too!

I got the recipe from here

Taco Pizza

My niece came to stay with me a few weeks ago and together we experimented and just came up with this meal. It was actually super good! If any of you have other taco pizza recipe's please post them because I would love to try it! 

Ingredients:

Either store-bought dough/crust, or use 1/4 of the dough from this recipe

1 lb. ground beef/turkey

1/2 diced white onion

2/3 packet of taco seasoning

1 can refried beans

1/2 cup salsa

2-4 cups of mozzarella cheese (however much you like)

diced tomatoes*

crisp chopped iceberg lettuce*

sliced avocados*

sliced olives*

green onions*

Pizza instructions :

If you make home made dough, roll it out onto a large cookie sheet  and bake it for 10 minutes at 350. When it comes out of the oven it will be only partially cooked.  While it is cooking brown the meat and onion with the taco seasoning. Then combine the refried beans with the salsa. When the crust comes out of the oven, spread it with the bean/salsa mixture. Then top it evenly with the browned meat. Cover with however much cheese you like. Increase the oven temp to 400  and throw the pizza in there for another 8 to 10 minutes or until the cheese is bubbly. When you take it out, give it a minute to cool down, then top it with whatever you like on your taco's. 

It also sounds good to drizzle the finished pizza with a small amount of ranch dressing. Enjoy!

Pork Enchiladas

1lb cooked pork (I buy from cafe rio or just make the cafe rio pork)

flour tortillas

grated cheese

3 c. cooked sticky rice

brown sugar(about 1tsp in each tortilla)

2 cans black beans

Sauce

Mix together

1 large can of enchilada sauce

1 container sour cream

(I use about 1.5 cups of sour cream the more you use the less spicy the sauce will be.)

Pour a little sauce on bottom of pan so they won't stick. Then put a little of each ingredient in each tortilla and then roll up and put in pan. Then pour remaining sauce over the top sprinkle some cheese and bake at 350 for 30 minutes or until bubbly.

Tortilla Soup ( Similar to El Pollo Locos)

6Tbsp. oil
8 Corn tortillas, chopped
6 cloves of garlic minced
1/2 c. chopped fresh cilantro
1 medium onion chopped
1 can (28 oz) dices tomatoes
2 Tbsp. ground cumin
1 Tbsp chili powder
3 bay leaves
6 cups chicken stock
1 tsp. salt
1/2 tsp. cayenne pepper (use less if you don't like it spicey)
4-6 cooked chicken breast, shredded. (I buy the already cooked costco little chickens, it quicker)
Monterey Jack cheese
Avacado
sour cream
chips

Heat oil in large saucepan over medium heat. Add tortillas, garlic cinlantro, add onion. Saute 2-3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 min. remove bay leaves and stir in chicken. Reheat. garnish with monterey jack cheese, avocado, sour cream and tortilla chips.

Cafe Rio Pork Barbacoa

This is the best copy-cat Cafe Rio recipe I have tried for the pork.



Never had so many brothers and brothers-in-law compliment something I made. You gotta try it!

Total cooking time: 18 hours

5-6 lb. pork roast
1 liter Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6 oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at 6pm on Saturday and everything worked out perfectly for Sunday dinner.) After 12 hours, drain pork. Remove fat if any.

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2-4 more hours. At this point the meat was so tender it practically shredded itself.

My sauce had too much liquid (from Dr. Pepper) so I let it cook on low in the crock pot without the lid for about 1 supervised hour to let the extra moisture evaporate.


Yummy!

Chile Verde Chicken

6 boneless chicken breasts, flattened

1 small chopped onion

1 cup celery

1/3 cup chopped green chili peppers

¼ cup chicken stock or bouillon

2 cups dry bread crumbs

1 can green salsa verde

Grated cheddar cheese

Lightly brown one side of chicken in a small amount of butter

Remove. Saute onion in butter, add celery, chilies, chicken stock. Simmer about 3 minutes. Toss mixture with bread cubes. Add more stock if necessary to hold together. Divide into portions. Wrap a chicken breast around a portion of stuffing. Secure with skewers. Brush all sides with melted butter. Bake 325* for one hour. Brush with butter and continue to bake another 30 minutes. Remove from oven, cover with salsa and sprinkle with cheese. Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.

Quesadilla Explosion Salad

Whenever I go to Chili's I order this salad (right before I order the Chocolate Molten Cake that is! - Hey, does anyone have a recipe for that?) It is a really delicious salad, so I decided to make it from home and it was just as good. 

First, I marinated two chicken breasts in italian dressing for a few hours. 

Then, I made this salsa. 

Next, I grilled up the chicken and seasoned it with salt, pepper, cumin, lime juice and garlic powder.

Then , I chopped up some romaine and ice burg lettuce. I put the lettuce on a plate, sprinkled it with cheddar cheese, then loaded on some of the salsa. The sliced grilled chicken went on top. I cut up some quesadillas to put on the side, along with some tortilla chips. (at the restaurant they use tortilla strips, but I didn't want to go through the time and effort to make those when chips were just as good.) We ate it with Ranch Dressing, but next time I will attempt to find a good citrus-balsamic-vinagrette dressing (perhaps this one?)

YUM. This is a very SIMPLE, HEALTHY, EASY meal that I will be making often!

Chicken Enchilada Casserole

Combine:

1 cup sour cream

2 cans cream of chicken soup

1 medium can diced green chilis

5-6 chicken breasts, cooked and cubed/shredded

1/2 onion, chopped

In a large greased 9 x 13 baking dish, spread out a thin layer of tortilla chips. Then spread half of the chicken mixture, then layer with 1 cup of shredded cheddar cheese. Repeat once more using a little more tortilla chips the second time. Top the other half of the chicken mixture with another cup of cheese. Bake uncovered at 350 for 40 minutes.

This casserole is delicious, and even better when each serving is topped with this black bean and corn salsa.

Cafe Rio Revealed

Thanks to the blog Cooking With Friends, I found all these great Cafe Rio Recipe's for 

Pork 

Cilantro-Lime Rice 

Black Beans, and

Cilantro Ranch Dressing

Enjoy!

Chicken Avocado Salsa

6 small tomatoes (or 3-4 large tomatoes) -diced
2-3 cups frozen corn (NOT CANNED)
2 small cans chopped green chilies
3 cups cooked cubed chicken
2 cloves garlic -finely chopped or pressed
1 T. cilantro -finely chopped
4 avocados -cubed
4 limes -juice
1 t. salt
1/4 t. pepper

Mix the above ingredients in a large bowl and serve with lime flavored tortilla chips (You will be tempted to use the cheaper regular tortilla chips but I am telling you, it is SO much better with the lime ones!!!). YUM YUM YUM! This is the easiest thing to make and every one will be begging you for the recipe!!

YUMMY Chicken Enchiladas / Green Chile-Chicken Casserole

INGREDIENTS

1 1/3 cups fat-free, less-sodium chicken broth

1 cup canned chopped green chiles, drained

1 cup chopped onion

1 cup fat-free sour cream

3/4 tsp salt

1/2 tsp ground cumin

1/2 tsp ground black pepper

2 (10.5 oz) can condensed cream of chicken soup

1 garlic clove, minced

cooking spray

24 (6-inch tortillas)

4 cups shredded cooked chick breast (about 1 lb)

2 cups (8 oz) finely shredded sharp cheddar cheese

PREHEAT

oven to 350

COMBINE

first 9 ingredients in a large saucepan, stirring with a whisk.  Bring to a boil, stirring constantly. Remove from heat

SPREAD

1 cup soup mixture in a 13 x 9 baking dish coated with cooking spray.  Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cheese.  Repeat layers, ending with the cheese.  Spread remaining soup mixture over cheese.

or

use regular size flour tortillas.  Put in chicken, cheese, and sauce.  Roll tortilla the traditional way.  Add to pan.  Soak with more sauce.  Repeat until pan is full of rolled enchilada all the way across.  (This is how we like it!)

BAKE at 350 for 30 minutes or until bubly

Cafe Rio Soup

2 tablespoons extra virgin olive oil

1 large white onion, finely diced

3 cloves garlic, minced

1 carrot, peeled and very finely diced

1 stalk celery, very finely diced

1 15 oz. can diced or whole tomatoes

1/2 bunch cilantro, stems discarded

1 small can mild diced green chili's (I only use half of this)

4 cups chicken broth

1 Tablespoon cumin

1/4 tsp ground coriander 

Salt to taste 

Pepper to taste

Heat oil in large pot. Saute Onion until clear. Add garlic, carrots and celery and continue to cook for a few minutes. In a blender, combine tomatoes, cilantro and chili's. Blend until smooth. Add pureed mixture, broth and seasonings to the pot. cover and simmer for 20 minutes.

Top with:

cooked and shredded chicken

mozzarella, cheddar or jack cheese

guacamole

fresh pico 

corn tortilla strips (cut corn tortilla into thin strips, then fry in oil until crispy. Season with salt) 

lime juice (my favorite part!)

Black Bean & Mango Salsa

2 cans black beans (drain & rinse)

2 cans corn (drain & rinse)

2 cans diced tomatoes with green chilies (undrained)

1 bunch chopped green onions

1/4 C. red wine vinegar

chopped fresh garlic, minced 

1 red pepper chopped

2 T. lime juice or more to taste (fresh limes-microwave for 30 sec., let it cool, cut and squeeze the juice out.  Get more juice out this way).

Salt & pepper to taste

Mix all of the above ingredients well and refrigerate overnight.

Add fresh chopped mango and 1 bunch of finely chopped cilantro the next morning.  

*OPTIONAL:  Add fresh chopped avocado the next morning as well.

Fresh Salsa

2 cans Black Beans (rinse and drain)
1/2 package frozen sweet corn
2 avocados
2 large tomatoes
1-2 green onions
cilantro (opt)

Good Seasons Italian Dressing

Drain and rinse beans, leave in strainer, add frozen corn and run under warm water for a 15 seconds to thaw.
Cut up avocados, tomatoes, green onions and optional cilantro( I don't like it, so I have never used it)
Make Dressing ( I use the dry packages that come in the boxes at the store)
Pour dressing over (I only use about a fourth of it) and toss. Enjoy with Tortilla Chips, or put on salads. Good Stuff!
Refrigerate any left overs.

Cafe Rio Pork

3 lb. pork roast
16 oz. salsa
1 can of Coca Cola
2 cups brown sugar
water

Fill your crock pot with just the roast, and fill it half way with just the water. Cook on high for 5 hours. Take the pork out after the 5 hours, and drain the liquid down the drain. Cut the roast into 3 or 4 sections and place back into the crock pot.

Puree the salsa in the blender and transfer to a bowl. Add the Coke and brown sugar and mix. Pour over the roast and cook on high for 3 more hours. Shred with a fork.

Delicious as a salad, burrito, or by itself.

Chunky Salsa

5-8 Roma tomatoes (diced chunky)

1/4 Red onion (finely diced)

1 bunch cilantro (Chopped)

1 can Black Beans

1-2 cans "Shoepeg" corn (Green Giant brand)

1/2-3/4 cup "Zesty" Italian dressing

Avocado (diced) (optional)

Throw all ingredients together, shake it up. The recipe makes a lot so I put the Avocado on the amount that I am serving so that it doesn't go brown and ruin the salsa.

Serve with tortilla chips.

Mexi Salsa & Fresh Fruit Salad

Here are a couple really yummy recipes for a great summer afternoon lunch or party!!! The salsa is for sure my very favorite treat and so easy to make! Enjoy!


MEXICAN SALSA:
Ingredients:1 packet Zesty italian dressing, follow directions on the packet.
1 clove minced garlic
Fresh ground pepper to taste
1 firm, ripe avocado
1 (15 oz.) can black eyed peas, drained
1 (11 oz.) can white shoepeg corn (or corn kernels) drained
2/3 c. sliced green onion
2/3 c. chopped fresh cilantro
1/2 lb. Roma tomatoes, coarsely chopped
Salt to taste,
Tortilla chips for dipping
Directions:1. In large bowl, mix the zesty italian dressing mixture. Peel, pit and cut avocado into 1/2-inch cubes. Add to zesty mixture and toss.
2. Drain and rinse peas and corn. Add peas, corn, onion, cilantro, and tomatoes and mix gently to coat. Add salt to taste. Refrigerate well-sealed.
3. Serve as an appetizer with tortilla chips, or add 2 cups chopped cabbage to make salad.Presto!: A fancy shmancy summer treat for you and all your li’l buckaroos.


FRESH SUMMER SALAD
1 package Spring Mix or Continental Mix, mixed with Romaine lettuce.
Strawberries, halved
Blueberries
Avocado, sliced
Pear, sliced–but not until right before serving
Grapefruit, peeled and sliced like a pinwheel
Oranges, peeled and sliced like a pinwheel
Crumbled blue cheeseSugared pecans, whole or halved
Dressing:1 package Good Seasons Italian dressing
1 T. sugar (or just a little less)
1 T. poppy seeds (or just a little less)
3 T. Water
1/4 C. Vinegar
1/2 C. Oil
Directions:Mix all dressing ingredients before adding the oil. It’s best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don’t overmix.

Tortilla Soup

1 ½ to 2 cups diced chicken

1 Medium onion chopped

2 cloves garlic minced

2 stalks celery

1 4-ounce can green chilies

1 green pepper chopped (red and yellow are good too.)

½ to ¾ cup carrots shredded or chopped

½ to ¾ cup corn

1 tablespoon chili powder

Dash of ground red pepper

Add chicken broth to cover ingredients about 8 cups (if using bouillon cubes add 1 cube for every 1 ½ to 2 cups water)

--Brown chicken in pan or use already cooked chicken. Add onion, garlic and celery cook until onion is transparent. Add all other vegetables and liquid cook until veggies are fork tender.

Top soup with:

Cheddar cheese shredded

Sour cream

Tomato chopped to top with or 1 can diced tomatoes in soup

Tortilla chips

Guacamole

Cilantro

squeeze fresh lime juice on top