Yes, clearly I am drawn to the same types of recipes. Modern, Mexican inspired meals are just the favorite in my house. We still have some stockpiled local shrimp (I mean, we did buy 60lbs in October🤪), so I wanted to try something new with those. Something totally fresh from all of the holiday “stuffing” that’s been happening since November.😁 Begin by melting 2tbl butter over medium heat. Now whisk in 2tbl flour and stir quickly for a couple of minutes. Slowly combine 1.5C chicken bone broth. Add in 3/4C plain Greek yogurt. Stir in 1 diced poblano (separate out 2tbl of the pepper that will be used in step 2) and 1/2tsp garlic powder. Allow mixture to thicken and then salt and pepper to taste. Stir in 1C shredded Monterey Jack cheese, once melted remove from heat. Add in 2tbl chopped, fresh cilantro and set aside.
Preheat your oven to 400 degrees. Toss 1.5lbs of peeled and deveined shrimp in EVOO, S&P, and roast on a lined baking sheet for 6-8 minutes (depending on the size of your shrimp). Cut into bite sized pieces and set aside.
Warm 2tbl EVOO over medium heat and add 1/2C chopped onion. Once translucent, add in 1tbl minced garlic and the 2tbl of diced poblano that you set aside. Sauté for a minute or so and then add 1.5C matchstick carrots and 3C baby spinach plus a few dashes of your favorite hot sauce. Once spinach wilts, remove from heat and add in your shrimp.
Using freshly cooked flour tortillas, wrap about 1/3C of your mixture topped with Monterey Jack cheese. Lay seam side down in a prepared baking dish. Cover enchiladas with about half of your sauce. Cover with foil and bake for 20 minutes at 375 degrees.
Remove and cover with remaining sauce plus another tablespoon of chopped, fresh cilantro. Serve with avocado, hot sauce, fresh jalapeños, etc. Enjoy! Adapted From: Gimme Some Oven
We obviously love Mexican inspired dishes in my house. Here is a new fajita marinade that I made yesterday and the result was spectacular. Wow.
Whisk together 1/2 cup of good Italian dressing, 1tsp cumin, 1/2tsp brown sugar, 1/2tsp black pepper, 1/4tsp salt, 1/8tsp garlic powder, and 1/8tsp chipotle seasoning.
Pour marinade into a gallon size freezer bag and add 2-3 chicken breasts. Refrigerate for at least 2 hours (preferably overnight). Slice peppers (bell are fine, we used sweet peppers and the were divine!), mushrooms and onions.
We grilled the veggies first on a griddle and then grilled the chicken. Let chicken rest for 5 minutes before cutting it diagonally into strips.
Using fresh flour tortillas, layer in Greek yogurt, your chicken and veggies.
Top with salsa, avocado, jalapeños, hot sauce, or whatever you prefer. Delish!
We happened to have some leftover steak from a couple of nights ago (doesn’t happen very often). However, when this does happen, we either turn it into amazing steak sandwiches or tacos.
Begin by chopping off any excess fat and then dicing your steak into small pieces. Dice an onion and a handful of cilantro.
Add in a bit of cracked pepper and sea salt. Then stir to combine.
Warm about 1/4C of EVOO over medium heat in a large saucepan. Place cooked corn tortillas into oil and add a couple spoonfuls of your meat mixture and spicy shredded cheese (this variety is pretty tasty).
Use the back of your spatula to fold the tacos over and cook for ~3 minutes per side until they begin to brown.
Combine ingredients for your pico (recipe also on blog).
Serve and enjoy!
The search is over. These are the best beef Enchiladas I have ever tasted. I’d even venture to say this is my husband’s favorite dish that I make. They are melt in your mouth, cheesy, full of flavor, worth every delicious bite, shear perfection.
Begin with 4lbs of pot roast style beef, excess fat trimmed off. Coat all sides of the meat generously with cracked salt and pepper. Heat a couple tablespoons of EVOO in a large skillet over medium high heat. Sear it quickly on all sides until it has a beautiful brownish black color. Now put it in your crockpot.
Cover with 1 large chopped onion, 20oz diced green chiles, 2tbl chili powder, 2tbl cumin, 2tbl garlic powder, 5oz Franks Hot Sauce, and 1/4c of water. Cook on low for 8-9 hours or until beef shreds easily with 4 forks.
For the enchilada sauce (which is different from my normal variety) – Heat a tablespoon of EVOO in a medium saucepan and sauté 1/2c minced onions until soft. Stir in 24oz tomato sauce, 8oz diced green chiles, 2tbl chili powder, 1tbl cumin, and a few dashes of hot sauce.
Cover the bottom of a baking dish with your enchilada sauce. Prepare fresh flour tortillas and spoon in your meat (which now looks like this).
Top meat with Pepper Jack or Monterey Jack cheese. Roll up and place in baking dish. When you have finished rolling up all the meat, cover completely with the remaining enchilada sauce and top with more cheese. Bake uncovered at 350 degrees for 30 minutes or until cheese is melty and bubbly. Top with avocado, jalapeño, hot sauce, etc. Enjoy!!
Adapted From: Mrs. Happy Homemaker
You ladies can imagine what my husband said (several years ago) when I told him I was making black bean tacos for our “Meatless Monday” supper. He could no more imagine dinner without meat than he could football without beer. Fast forward to today: This is one of the most popular dishes in my house – even my 2 year old loves it!👍🏼
Combine a drained and rinsed can of black beans, a handful of chopped cilantro, a quarter cup of diced red onion, a teaspoon each of cumin and paprika, and a pinch of sea salt. Stir to combine, mash gently with a potato masher, and stir again.
Typically I use fresh tortillas for everything but these work better with the thin cooked variety. Warm a few tablespoons of EVOO in a saucepan over medium heat. Once hot, lay down your corn tortilla and place a couple of spoonfuls of your bean mixture down along with a sprinkle of shredded cheese (I love pepper jack with these!). Flip your spatula over and gently fold one side over the other. You should be able to fit 3-4 in a pan. Cook for about 3 minutes per side and transfer to a paper towel lined plate to cool.
We top ours with plain Greek yogurt, pico, and Sriracha. OMG SO GOOD!!
Whether it’s football game days in the fall or barbecues in the summer, chips and salsa are another staple in our house. Want to impress your friends with a super easy restaurant style salsa? My husband used to always make this salsa for us, but now that I use it in my Ranch Enchiladas & Enchilada Casseroles, I’ve taken over. This one is always a huge hit!!💃🏻
~ 1 undrained can of salsa style diced tomatoes
~ 1 undrained can of original Rotel
~ 1/3 of a yellow onion, diced
~ 4-5 green onions, chopped
~ Handful of cilantro, chopped
~ Juice of a lime
~ Pinch of oregano
~ Salt, Pepper, Garlic Powder, & Onion Powder to taste
If you haven’t noticed a slight trend here, we eat A LOT of Mexican food at my house. My husband is half Mexican, so it’s no coincidence….but who doesn’t love Mexican food, right??
As I mentioned in my intro I make freezer meals for friends and family out of my kitchen. One of my most popular dishes is my Classic Chicken Enchiladas. They are very simple, and the homemade enchilada sauce is what makes the meal so delish. Here’s my favorite version of this Mexican staple:
~Heat 1/4 cup vegetable oil over medium high heat.
~Whisk in 1/4 cup flour.
Stir in: 28oz can crushed tomatoes, 2 tablespoons + 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 1/2 teaspoon dried oregano, 1 tablespoon brown sugar. Add one cup of water. Cracked salt and pepper to taste.
Bring to a boil, reduce heat and simmer for 10 minutes until sauce thickens. This will store in the fridge in an airtight container for up to 2 week (mine never lasts that long though!).
Adapted from: Damn Delicious
Packaged taco seasoning is often loaded with sodium. Make your own instead! Equal parts: Cumin, Garlic Powder, Onion Powder, and Chili Powder.
Add 1/4 to 1/2 part Red Pepper Flakes depending on your spicy preference!🔥
Here is another favorite in my house. It’s packed with veggies and both my boys (husband & son) are always excited when this is served. We usually have it once a week or so.
Southwestern Chicken Eggrolls:
~Warm a couple tablespoons of EVOO in a large saucepan over medium heat.
~Add 3 uncooked diced chicken breasts. Salt and pepper. Cook about 5 minutes.
~Add 1 diced onion and 2 seeded, diced jalapeños. Continue stirring until chicken is cooked through.
~Add 1 tablespoon cumin and 1 tablespoon chili powder.
~Add a drained and rinsed can of black beans, kernels from 4 corn cobs, and 3 cups of baby spinach.
~Once spinach wilts, remove from heat and add 1 cup pepper jack cheese.
Spoon mixture into freshly cooked flour tortillas, roll burrito style, and place in large prepared baking dish.
Brush all sides of your eggrolls with EVOO. Bake in a 375 degree oven for 15 minutes, then flip them over and bake 15 more minutes until tortillas begin to crisp.
Optional (and recommended!): Top with the Jalapeño Cilantro Cream Sauce (shared a couple of days ago) and avocado slices. My husband also adds raw jalapeño slices on top and I like to add Sriracha on top of mine. #yum
Adapted from: MrsHappyHomemaker
Curious about that tomatillo salsa I use in the Jalapeño Cilantro Cream Sauce? Here it is:
Salsa Verde or Tomatillo Salsa is super easy to make from scratch, and not only is it 100x tastier, it doesn’t have any added junk that you don’t need. Heat about 1 tablespoon of EVOO on high heat in a large skillet. Add in 1.5lbs of tomatillos (husks removed), 1 jalapeño, and 1/4 of an onion. Rotate them in the pan until each side is nice and caramelized (they will soften). Then put them in a food processor with 2 cloves of garlic, 1/2 cup of cilantro, and the juice of 1/2 a lime. Chill in the refrigerator. Voilà!