Archive for the ‘Ethnic’ Category

Shredded Beef Tacos

March 12, 2017

This is another recipe from Joy in Texas.  YUMMY!!!

 

2-3 lb chuck roast
salt and pepper to taste
1 onion, diced
½ cup beef broth
1 t cumin
1 t cayenne
1 t smoked paprika
3-5 garlic cloves, minced
2 T tomato paste
2 jalapeno, diced (more or less to your taste)
¼ cup lime juice

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Empanadas

March 12, 2017

This recipe comes from Joy in Texas.  It looks fantastic!  This is definitely a weekend recipe but I would love to try it. 

This is a 2 part recipe, so don’t let it scare you.  It looks like it’s complicated if you have never made it, but if you take it step by step, you will do fine.

So the original purpose of empanadas was to use leftovers.  The wife would take them and make empanadas, little pouches, for the husband to take to the fields to work for lunch.

With that being said, you can stuff your empanadas with anything.  I will give you the typical Spanish filling… remember onions, lots of onions.

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Chile Verde

February 18, 2017

This is another recipe recommended by Joy in Texas.  It comes from Simply Recipes. I am going to have to try this one, it looks so good.

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Ingredients:
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
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Cilantro Lime Rice

February 18, 2017

This is a recipe recommended by Joy in Texas.  The recipe comes from Simply Recipes.

This recipe has been modified with my picture.

 

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Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups basmati long grain white rice
  • 1 clove garlic, minced
  • 2 1/4 cup water
  • 1 teaspoon salt
  • Zest of one lime
  • 3 Tbsp lime juice
  • 1 cup lightly packed chopped cilantro, leaves and tender stems

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Chicken Tortilla Soup

November 13, 2016

This recipe comes from JoyTT in Texas.  This is her Mom’s recipe and I made it for my family yesterday.  This is a very good recipe and I think the entire family enjoyed it. It’s super easy to fix.  I have never made Tortilla Soup before so I have a few things to learn on it.  Please see my notes below for some tips.

This is my picture, so if Joy wants me to replace it when she makes her own, we will.

fullsizer

8 cups chicken broth
½ cup rice
Chipotle peppers to desired taste, chopped
1 medium onion, diced
2 Roma tomatoes, diced
1 clove garlic, minced
1 cup corn
1-2 tbsp cilantro, rough chop
2 cups shredded chicken

Garnish
Tortilla strips
Avocado chunks

Notes:
I thought I was doing the family a favor and let it cool down a little bit before serving.  Do NOT do this; it needs to be served really hot.  I also diced up Jalapenos.  We garnished it with the tomatoes, jalapeno, avocado and cilantro.  I made my tortilla strips from scratch.  Another suggestion from the family was to garnish it with some grated up Monterey Jack cheese

 

Joy’s Chicken Enchiladas

November 6, 2016

This recipe comes from JoyTT in Texas.  This looks incredibly delicious!  Please see the notes that she has below.

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Green Tomatillo Salsa
2 Pints of Mexican Crema
2-3 Chicken breast
1-2 Jalapeños, cut into 3 pieces each
3 cloves of Garlic, smashed
Onion, small dice
2 lbs of Monterrey Jack or Pepper Jack cheese, shredded (it’s cheese, so lots. And please shred your own cheese, it melts better than the pre shredded.)
50 Corn tortillas** (see note below)
Oil to fry tortillas

Put chicken breast, jalapeño(s) and garlic in pot with water. Simmer till chicken is done. Remove chicken and reserve broth. Cool and shred.
Put an inch of oil in a small skillet on Med-high. Soft fry tortillas and place on paper towels to absorb oil.
Toss shredded chicken, onions and 1 cup (more or less depending on how wet you want your filling) of the salsa in a large bowl.
Whisk the Mexican Crema and tomatillo salsa to desired thickness and taste. Put about 1/3 cup of this mixture in the bottom of your 13×9 platter.
On a plate, put 1 tortilla with about 2 tbsp chicken mixture and 2 tbsp shredded cheese and roll tightly. Place in prepared pan. Continue rolling and filling pan. When the pan is full, cover generously with Tomatillo/Crema sauce then cover with shredded cheese.
Bake 350 degrees for 30 min, till bubbly and cheese melted.

NOTE:
When I make these for my son he prefers flour tortillas. So if you use flour tortillas, use the soft taco size and do not fry them. You will probably need more filling and cheese as the flour tortillas are bigger in diameter.

Pauline’s Chicken Enchiladas

November 5, 2016

I got this recipe from a woman I used to work with years ago.  It’s a favorite of our youngest and middle daughter’s.  This version is actually a very simple version to make and very tasty also.

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1 can of cream of chicken soup
1 small container of sour cream
1 small can of diced roasted green chilies
½ cup of diced jalapenos
3 cups of cubed or shredded cooked chicken breast
3 Cups of shredded Monterey Jack cheese
Flour tortillas

Cook your chicken however you like.  I normally cube mine and I boil it and rinse the yuk that cooks off of it, that’s just my preference.  
Mix the chicken, sour cream, chilies and 1/4 of the cheese together in a large bowl.  
Heat your tortillas up in the microwave just long enough so that they are pliable so they are easier to roll.
Fill the tortillas up with the chicken mixture and roll up tightly and put in a baking dish.  
Continue this process until the chicken mixture is gone.  
Put the rest of the cheese on top of the enchiladas and cover with foil.  
Bake at 350 degrees for 10 minutes.  Remove the foil and cook for another 10 minutes.  Serve immediately.

Notes: I think a great addition to this recipe would be JoyTT’s Tomatillo Salsa

Tomatillo Salsa

November 5, 2016

This recipe comes from JoyTT in Texas.  She uses this on her Chicken Enchilada recipe but this could be used in a lot of other recipes.

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2 lbs tomatillos (husk peeled and rinsed)
3-4 garlic cloves
2 chilies (Serrano or Jalapeño depending on your heat preference)
1 c cilantro
1/2 onion rough chopped

Put the tomatillos, garlic and 1/2 of the peppers in a pot of boiling water. Simmer till the tomatillos go from bright green to dull green about 10 minutes until they change color, do not cook any longer or they will get bitter.
Put the tomatillos, peppers and garlic including fresh peppers in food processor… Add additional fresh pepper, cilantro, onion and salt to the food processor and blend till smooth.
When the sauce is smooth, heat a pot with olive oil and when hot add salsa and simmer till thickened.

Fideo (Pork Spaghetti)

August 17, 2016

From Joy in Texas….she’s a great chef, so we expect many more recipes from her…wink, wink Joy!

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Ingredients:
2-3 lbs. pork shoulder, cubed
Olive oil for browning meat
1 large onion, chopped
5-6 garlic cloves, chopped
1 can petite diced tomatoes
1 tsp bittersweet paprika, or whatever paprika you have
1 quart chicken stock, plus water
2-3 boxes vermicelli noodles (I use L&L brand which are 5 oz. boxes, use whatever brand you have available)
Salt and pepper

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Zucchini Rice Casserole

August 17, 2016

From Joy in Texas.  This looks fantastic!

14067469_10153736971703038_1486348185566484046_nBrown Rice

Ingredients:
1.5 cups short grain brown rice
3 cups chicken broth, heated
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large onion, chopped
Salt
4 cups zucchini, diced
1.5 cups milk
3 tablespoons flour
2 cups shredded pepper jack cheese
1 cup corn
8 ounces’ sausage, browned
8 ounces’ cream cheese
¼ cup chopped pickled jalapenos

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