Mexican Monday has taken a serious hit this year. The league that I bowl on happens on Monday nights and while I don’t bowl every week it’s often enough that our traditional dinner gets switched around or even skipped.
The enchiladas I’m sharing with you today are a meatless variety – perfect for a Friday during this Lenten period. Which is when I made them. If you want to add some meat to these be my guest; cooked shredded pork or chicken would be great. The meat isn’t missed though.
There are some changes I would make though. The sweet potato is cubed instead of mashed, which provides body and meatiness to the filling, but I struggled with the texture. Next time, I’ll mash the sweet potato and add some Mexican rice to the filling to add some more substance.
Sweet Potato Enchiladas
- 1 large sweet potato
- 1/2 C corn & black bean salsa (I used Kroger brand)
- 2 C shreded Mexican blend cheese, divided use
- 2 C red enchilada sauce
- 8 flour tortillas
- Microwave potato for 10 minutes. Allow to cool and remove the skin. Cube or mash as desired.
- Preheat oven to 350 degrees F.
- Mix sweet potato with salsa and 1 1/2 C of cheese.
- Pour half of the enchilada sauce in the bottom of a casserole dish.
- Assemble enchiladas: Place about 1/3 C of the sweet potato filling into each tortilla, roll, and place seam side down in the prepared casserole dish.
- Top enchiladas with remaining enchilada sauce and cheese. Bake 20 minutes, or until bubbly and golden.
*This recipe is adapted from Averie at http://www.averiecooks.com/2014/06/sweet-potato-corn-and-black-bean-enchiladas.html*
I have recently joined a food blogging community movement. #SundaySupperMovement. This particular group of bloggers gather around the table every Sunday in an effort to slow down; to savour not just the food, but each other. In our fast-paced, smart-phone-addicted world it’s nice to take the time, if only once a week, to gather together as a family and enjoy a home cooked meal.
Like other blogging groups, each Sunday finds this group meeting up behind a theme. This week the theme is “Heart Healthy”. Did you know February is American Heart Month? (Last week was Congenital Heart Defect Awareness week. I’d like to ask you to please check out my post in honor of our friends’ little boy with a CHD.)
Today’s event is being hosted by Ethel of eating in instead and Lori of Foxes Love Lemons. Below the recipe I’m sharing for today’s Sunday Supper you will find a list of other great Hearth Healthy ideas to place on your table.
Stuart has been asking for fish tacos for a few weeks now. I think he must really be missing living in Florida. Especially since it snows and is cold here. His thoughts of fish tacos and my thoughts of fish tacos are slightly different. Mr. Fitness is picturing light, healthy, and bright. I’m thinking crispy, fried, and kinda-healthy. The recipe I present to you marries the two worlds together for a very diet friendly and flavorful fish taco.
Oven Baked Tilapia Tacos
- 2 tilapia fillets
- 1 C flour
- 1 tsp chili powder
- 2 eggs
- 1 C breadcrumbs
- 4 tbsp sour cream
- 1/2 tbsp chipotle in adobo sauce
- zest 1 lime
- juice 1/2 lime
- 1/2 tbsp sugar, or to taste
- 1/2 tsp kosher salt, or to taste
- 2 1/2 C broccoli slaw mix
- 8 taco sized flour tortillas
- Preheat oven to 425 degrees F.
- Slice each fish fillet into 4 strips (cut in half lengthwise and then cut those in half widthwise).
- In a shallow bowl whisk together flour, chili powder, and a little S+P. In a separate bowl beat the two eggs. Place the breadcrumbs in a third bowl.
- Dredge each fish strip in the flour mixture, then the eggs, and finally the breadcrumbs. Place strips on a lightly greased, aluminum foil lined baking sheet. Bake 15 minutes, or until cooked through.
- Meanwhile make the slaw. In a small bowl combine sour cream, chipotle sauce, lime zest, lime juice, sugar, and salt.
- Pour dressing over the broccoli slaw. I suggest doing this slowly so as to not over dress the slaw.
- Assemble tacos: place two fish strips in each tortilla and top with the slaw. If desired, add other taco favorites – like cilantro, avocado, or tomato.
*This recipe is modified from Jennie at http://www.injennieskitchen.com/2009/09/baked_fish_tacos_my_favorite_kitchen_addiction/*
Better for you breakfasts:
Jump start your health with these appetizers and snacks:
Soups that’ll win your heart:
Veggies, Sides, & Salads your heart will thank you for:
Healthy is the center of attention in these main courses:
Staying healthy doesn’t mean giving up desserts!
We heart wine.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Are you ready for some football?? Or maybe just some good commercials?
The Super Bowl is Sunday and as such I have adopted a theme this week on Sew You Think You Can Cook. Soups!
Get it? Super Bowl….SOUP-er bowl… I just couldn’t help it.
I wanted to do this week of soups last year but lack of preparation meant I didn’t have five soups to share. So I did a week of popcorn instead. Honestly, that was probably more fun. But that’s because I’m a junk food junkie and popcorn is my kryptonite. This year, now that we live in Ohio, where it’s actually cold and grey, like all the time, soup makes sense. We’ve enjoyed this collection of soups I’m about to share over the past couple of months.
To kick off the week is a Mexican Monday applicable soup. But wait, it’s not Monday! Yesterday was my Secret Recipe Club reveal day (I will be sharing a soup from Susan’s blog on Friday too!). So let’s just pretend. But don’t pretend too hard, unless you really like Mondays.
I have a funny story to share about this Mexican Noodle Soup. I decided to make this soup during the day, so as to take advantage of some natural lighting. The beauty with soups is that they can be made in advance and instead of tasting like leftovers, they taste better! That was my thought at least. I left the soup on the stove covered over a low heat for a couple of hours, waiting for Stuart to get back from the gym. By the time he finally got home we had a pot of overcooked noodles in a chipotle sauce. These overcooked noodles were delicious! The chipotle tomato soup-turned-sauce was full of zip. A dollop of sour cream helps to mellow the spice from the chipotle. I think we will make this soup again and eat it as a soup, but if you’re wanting a Mexican pasta sauce, simply reduce it – a lot – and serve over properly cooked pasta.
Mexican Noodle Soup
- 2 large tomatoes, peeled and seeded
- 1 onion, chopped
- 1 – 2 chipotles in adobo, seeded (amount depends on your heat preference)
- 3 tbsp olive oil, divided use
- 2 boneless, skinless chicken breast, cut into cubes
- 3 3/4 C chicken stock
- 8 oz angel hair pasta
- sour cream, for serving (optional)
- avocado, for serving (optional)
- Put tomatoes, onion, and chipotles in a blender. Puree until smooth. (I suggest starting with one chipotle pepper and tasting the puree before adding the second.)
- Heat 2 tbsp olive oil in a large pot over medium-high heat. Cook the chicken 3 minutes, or until cooked through. Remove and set aside.
- Add remaining tablespoon of olive oil. Reduce the heat to medium-low. Toast the noodles until lightly golden.
- Add in the tomato puree, chicken stock, and cooked chicken. Return heat to medium-high and cook 10 minutes or until pasta is al dente.
- Serve with sour cream and avocado.
*This recipe is adapted from The Illustrated Kitchen Bible*
Disclaimer: This post contains affiliate links.
My New Year’s Resolution for 2015 is to create at least one original recipe a month. I created three new recipes in December 2014! All three were spurred from a case of the empty fridge. But it gave me the idea to adopt a New Year’s Resolution. If I hope to expand my presence in the food community (ahem, Food Network, are you listening?) then I need to have recipes of my own. I also can’t create a cookbook of “copied” recipes! Everything stems from my ability to be creative in the kitchen. And the only way to test that ability is to give myself a challenge/goal. And with this homework assignment every month I can create my grocery list based off of my idea – not create my idea based on my pantry supply.
Today’s post is one of December’s recipes. In fact, it’s one that I made before leaving town for Thanksgiving and then tweaking into the recipe I post today. The first version of this dish, while tasty didn’t feel Mexican. I added garlic, salsa, and cumin. I reduced the amount of liquid and omitted the corn. As much as I love corn it didn’t quite fit with the shredded chicken and got lost. In the photo below you can see how different the two versions are; version 1 is on the left and the final version is on the right.
What I love most about this recipe is its versatility. My favorite way to eat it was as nachos. I put tortilla chips on a plate, topped them with the shredded chicken and shredded cheese. I microwaved the nachos for 30 seconds until the cheese was melted and dipped in salsa. The shredded chicken can also be rolled into a burrito with beans, rice, and cheese. Or use it to top some flavored rice. Create a sandwich with the chicken, salsa, cheese, and lettuce. Even stuff it in a lettuce wrap for a carb-free version.
Slow Cooker Jalapeno Lime Chicken
- 2 large chicken breasts
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 jalapeno, diced (for mild heat remove seeds)
- 1/4 C chicken stock
- 1/4 C salsa
- zest and juice of 1 lime
- 1 tbsp taco seasoning
- 1/2 tsp cumin
- 1/4 C fresh cilantro
- Season chicken with S+P. Place in the bottom of a slow cooker. Top with onion, garlic, and jalapeno.
- In a bowl, whisk together stock, salsa, lime, taco seasoning, and cumin. Pour over chicken.
- Add cilantro to the slow cooker.
- Cook on LOW 5 – 7 hours or HIGH 3 – 5 hours.
- Shred chicken and return to sauce until ready to serve.
Happy New Year! The countdown to 2015 is officially over as 2014 has come to a close. For today’s countdown blogging party, hosted by Sarah at Fantastical Sharing of Recipes, we get to pick our poison.
I have decided to take my favorite food day of the week – Mexican Monday – and give it its own Best of 2014 post!
In 2015 Mexican Monday is going to take a hit as I introduce Stir Fry Day Friday in an effort to increase our veggie input. Don’t worry though, there’s no way I can quit Mexican inspired dishes cold turkey. I have dreams of expanding my Mexican food repertoire to include dessert. And breakfast!
I hope our Mexican Monday theme has inspired you to convert the restrictive Taco Tuesday into the endless Mexican Monday. If not, maybe it’s a trend you can start with your family this year! And here are the top five Mexican recipes of 2014 to get you started!
Mexican Stuffed Shells
Turkey Chorizo Burgers
Spicy Taco Cheese Soup
They say you’re not a true cook until you’ve owned (or at least cooked in) a cast iron skillet. I don’t know who “they” are, but I do know why “they” love the cast iron. Cast iron provides the most even cooking temperature, it’s oven safe, and the more you use it the better your food tastes.
I’ve always dreamed of using a cast iron skillet. I’ve even gotten really close to buying my own – but I chicken out at the price. I’ve seen many recipes that require or heavily suggest the use of a cast iron skillet. I always save these recipes but they’re filed under the “yeah-right-that’ll-never-happen” category. (Like ice cream maker recipes, until my husband gave me an ice cream maker for Christmas!)
These cast iron skillet recipes are no longer only in my dreams because I am now the happy owner of a cast iron skillet. But not just any cast iron skillet! I have Stuart’s grandfather’s skillet! My mother-in-law had two and generously gave me one.
Naturally the first thing I use it for is Mexican Monday!
This tortilla pie tastes better than it looks (now that the sun goes down at 5:30 it’s impossible to get good food photography). If you want to see photos that do this pie justice check out the original recipe. There are a lot of steps but they can easily be done in advance. And let me tell you, it’s completely worth it. This tortilla pie takes the flavors of enchiladas, combines it with the volume of a burrito, and assembles it in pie form. Crispy on the top and creamy on the inside.
The size tortillas you use will depend on the size of your skillet. Because my skillet is a square, my tortillas were smaller than the original, therefore I used less of the filling. What was left of the filling ingredients created a perfect burrito that Stuart took to work for lunch.
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1/2 C beef broth
- 1 – 2 tbsp canola oil, divided use
- 1 onion, diced
- 1 tbsp minced garlic
- 1 tbsp flour
- 1 C milk
- 3 scallions
- 1 can (15oz) refried beans
- 1 C enchilada sauce
- 5 flour tortillas (size to fit in cast iron skillet)
- 1 – 2 C shredded Mexican blend cheese
- In a cast iron skillet, brown ground beef over medium-high heat. Season with taco seasoning and add the beef broth. Cook until reduced. Remove from skillet and place in a bowl.
- Add up to 1 tbsp oil to the skillet (if needed) and saute the onion until translucent. Add garlic and cook 60 seconds. Remove and add to the beef.
- Create a roux by putting 1 tbsp of oil in the skillet and whisking in 1 tbsp flour. Reduce heat to medium and slowly add the milk to the pan, whisking constantly. When thickened add the beef and onions. Add scallions. Remove from skillet.
- Preheat oven to 350 degrees F.
- Wipe out skillet. (Careful, it’s hot!) Spray with non-stick cooking spray.
- In a bowl, mix together refried beans and enchilada sauce.
- Place 1 tortilla in the cast iron skillet. Top with up-to half of the bean mixture. (This will depend on the size of your tortillas.) Place a tortilla on top of the beans. Top with up-to half of the beef mixture. Repeat. Top pie with last tortilla, cover with shredded cheese.
- Bake 30 – 40 minutes, until golden brown.
*This recipe is adapted from Anita at http://www.hungrycouplenyc.com/2014/06/mexican-tortilla-pie.html *
After starting the tradition of Mexican Monday in our house over three (can that be right?!) years ago, I’ve been making my own taco seasoning. Or rather, followed the recipe I found on allrecipes.com. This taco seasoning has a nice subtle kick but if you really want to crank the heat, include the crushed red pepper flakes that I omit. I make a large batch (triple the recipe below) at a time and keep it in an air tight canister.
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Combine all ingredients. Store in an air tight container. Use in your favorite recipes. Makes 1 ounce.
*This recipe is adapted from Bill at http://allrecipes.com/recipe/taco-seasoning-i/detail.aspx *
Mexican Monday and Salad Night combine in this recipe from Jess of Flying on Jess Fuel.
I must admit, I haven’t quite gotten into a menu planning rhythm yet. Between the move and becoming a new mom it’s been hard to create some sort of schedule, but now that my husband has started his new job things might evolve into our new normal.
I’m still planning out my blog post ideas a month at a time, and I try and set a date for when I will make which dish. What I haven’t been doing is determining what we’re actually having for dinner in advance and most nights turn into a “what can we throw together?” kind of meal. Honestly though, this method means we’re saving money and wasting less food! I’m going to keep the “use what we have” mentality to plan my weekly menus – when I get back to planning weekly menus.
This Mexican Monday post evolved from just that – four easy ingredients that created a quick Monday dinner.
Sweet Potato and Chorizo Quesadillas
- 1 small sweet potato
- 1/2 lb Mexican chorizo
- 4 flour tortillas
- 1/2 C shredded cheese
- Preheat oven to 400 degrees F. Wash potato and poke with a fork. Bake 40-50 minutes until fork tender. Allow to cool before peeling. Mash potato.
- In a small skillet over medium high heat, brown the chorizo until fully cooked.
- Assemble quesadillas by spreading the mashed sweet potato on two of the quesadillas. Place one plain tortilla in a large skillet over medium heat. Sprinkle with half of the cheese, top with half of the chorizo, and place the tortilla with the mashed sweet potato potato side down on top of the quesadilla. Cook on both sides until cheese is melted and tortillas are golden. Repeat for the second quesadilla.
- Serve with your favorite salsa.
Before we left Florida, my brother and his fiance came to visit so they could meet my little man when he was 3 weeks old. My brother used to have a fear of holding babies. The man (can I just say that’s weird to say, he’s my little brother!) that came over showed no fear, had no hesitation, and had no intention of ever putting his nephew down. I was sure that as soon as Wesley started to cry he’d be hastily handed back to me, instead Louie walked around, bounced him, talked to him, and climbed up and down the stairs. He’s a natural!
When you’re about to move the last thing you want to do is make a big grocery trip. Our last couple weeks’ dinners in Florida where comprised of whatever we could scrounge up at the house and eating out. Because we had company, I wanted whatever I made to not only use what I had in the fridge, but also be delicious. The Creamy Chorizo Pasta dish that resulted was a hit by all.
Creamy Chorizo Pasta
- 1/2 lb spaghetti
- 1/2 lb Mexican chorizo
- 3 shallots, diced
- 2 C chopped fresh tomatoes
- 3/4 C heavy cream
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.
- In a large skillet over medium high heat brown chorizo, breaking up into bits. Add the shallots and cook until softened. Add the tomatoes and their juices. Toss gently.
- Strain any fat, if desired, before adding in the heavy cream. Let sauce come to a boil, reduce heat to medium low and let thicken to desired consistency. Add the cooked spaghetti and coat in the sauce.