Mexican Monday

Mexican Risetti

~ lk529 ~ 2 Comments

For Mexican Monday I am happy and proud to share with you one of my original recipes.

Food Network challenge... acceptedIn January of 2011 Food Network magazine had an Iron Chef type challenge using the secret ingredient Spaghetti. I had an idea, I made it, and I submitted my recipe to Food Network. I didn’t win, or at least I don’t think I won, it’s been over two years and I still haven’t seen the winner announced!

I decided to break up the spaghetti and make a mock risotto. To add even more of a twist I opted to use Mexican flavors instead of Italian. I used a Mexican beer in place of white wine, chorizo as my meat, and Mexican blend cheese instead of Parmesan.

Mexican Risetti Steps

An Original Recipe

Mexican Risetti

Makes 2-3 Servings

Ingredients:

  • 1/2 lb spaghetti, broken
  • 2 links Mexican chorizo, casings removed
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 clove garlic, minced
  • 1/2 Spanish onion, diced
  • 1 jalapeno, deseeded
  • 3/4 bottle light Mexican beer
  • 1 1/2 tsp dried oregano
  • 1 C chicken broth
  • 1 tomato, diced
  • handful fresh cilantro, chopped (plus more for garnish)
  • 3/4 – 1 C shredded Mexican-blend cheese
  • zest of 1/2 lime

Steps:

  1. In a non-stick skillet over medium heat, brown chorizo in olive oil. When cooked, remove from the pan and set aside on a paper towel lined plate. Leave the drippings in the skillet.
  2. Reduce heat to medium-low and add in the butter. Add garlic once butter is melted. After 30 seconds add in the broken spaghetti. Toast for 2 minutes. Add onion and jalapeno. Saute until onions are translucent.
  3. Deglaze the pan with the beer. Add in oregano. When beer is absorbed, add chicken broth in about four stages, allowing the broth to be absorbed before each addition of liquid.
  4. After pasta is al dente add in diced tomato, cilantro, and the cooked chorizo. Let warm through and melt in the cheese. Garnish with lime zest and cilantro.

Mexican Risetti

Candy Corn Inspired Fajitas

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Disclaimer: There were no candy corns harmed in the making of these fajitas.

I wanted to bring my candy corn theme to Mexican Monday and I felt the best way to do this was with bell peppers and onion and the best way to showcase the candy corn colors was through fajitas. Using this platform, the white, orange, and yellow aren’t hidden within closed tortillas or underneath melted cheese.

Steak Fajitas

Ingredients:

  • 4 tbsp olive oil, divided use
  • 1 chipotle pepper in adobo, chopped
  • 1 tsp adobo sauce (from can of chipotle peppers)
  • juice of 1 lemon
  • 2 1/2 tsp cumin, divided use
  • 2 1/2 tsp chili powder, divided use
  • 1 tsp onion powder
  • 1 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 1/2 lb flank steak, sliced on the bias into strips
  • 1/2 large white onion, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced

Steps:

  1. Make marinade: combine 2 tbsp olive oil, lemon juice, 1 tsp cumin, 1 tsp chili powder, onion powder, garlic, Worcestershire, chipotle pepper and adobo sauce.
  2. Season steak with S+P and toss in the marinade for at least 30 minutes.
  3. Toss onions and bell peppers in 1 1/2 tsp cumin, 1 1/2 tsp chili powder, S+P. Saute vegetables in 2 tbsp olive oil over medium-high heat. When tender remove from skillet and keep warm.
  4. In the same skillet, cook the steak to desired doneness.
  5. Serve with sour cream and cheese.

*This recipe is modified from Rachel at http://www.thestayathomechef.com/2013/05/flank-steak-fajitas.html*

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Slow Cooker Chicken Tacos

~ lk529 ~ 3 Comments

This taco recipe is probably the most popular taco recipe on foodgawker! After making this dish it’s obvious why – you couldn’t come across a simpler recipe! 3 ingredients, set it and forget it. Except that you can’t forget it because your kitchen will start to smell like a Mexican restaurant. I don’t suggest making this when you’re home all day – it’ll just make you hungry!

Stuart has been raving about last month’s Healthy Chicken Tacos so I served my tacos with the same avocado lime sauce.

The shredded chicken also makes for great nacho meat. For lunch the next day I took Tostido’s Scoops, topped them with chicken and cheese, popped it in the microwave for 25 seconds and dipped in salsa!

Slow Cooker Chicken Tacos

Ingredients:

  • 5 boneless, skinless chicken breasts
  • 16 oz jarred salsa
  • 1 oz taco seasoning

Steps:

  1. Place chicken in slow cooker. Sprinkle with taco seasoning and cover with salsa. Cook on LOW 6 hours.
  2. Remove chicken from slow cooker and shred.
  3. Assemble tacos with desired toppings: sour cream guacamole, tomatoes, lettuce, cheese.

*This recipe is adapted from Sarah at http://www.mychocolatetherapy.com/2012/01/crockpot-chicken-tacos.html*

Slow Cooker Tacos Slow Cooker Tacos

Healthy Chicken Tacos

~ lk529 ~ 3 Comments

Mexican Monday has been in need of a healthy make over. This recipe from Cooking Light is very simple, very quick and full of flavor. The chicken gets its smokey warmth from ancho chili powder and is accompanied by a bright, crunchy slaw.

On a side note, I picked up a package of organic free range chicken breasts for this dinner. They were considerably smaller than the chicken breasts I normally pick up – about half the size! These two breasts yielded 5 tacos. If I used the average antibiotic treated chicken I could have gotten 8 tacos. I am tempted to now pay a little more for organic chicken because the difference in taste was like night and day. I was surprised.

Healthy Chicken Tacos

Ingredients:

  • 1 lb chicken breasts, cut into strips
  • 3/4 tsp ancho chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 2 tbsp olive oil
  • zest of 1 lime
  • juice of 2 limes, divided use
  • 1/4 C sour cream
  • 2 tbsp milk
  • 1/2 avocado
  • 2 C packaged cole slaw
  • 1/2 C sliced scallions
  • 1/4 C chopped cilantro
  • 1 tbsp canola oil
  • taco sized flour tortillas

Steps:

  1. Season chicken with chili powder, garlic powder, cumin, S+P. In a large non-stick skillet over medium-high heat cook chicken in olive oil until cooked through.
  2. In a blender, puree sour cream, milk, avocado, zest and juice of 1 lime. Mix until smooth.
  3. In a large bowl toss together slaw, scallion, cilantro, juice of 1 lime, and canola oil. Season with salt to taste.
  4. Assemble tacos and enjoy!

*This recipe is adapted from Maureen at http://www.myrecipes.com/recipe/ancho-chicken-tacos-50400000111963/*

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Chorizo Mac and Cheese

~ lk529 ~ 1 Comment

I have another chorizo pasta combination for Mexican Monday. And although it makes quite a few more dishes and requires more ingredients than my previous Chorizo Carbonara, I am addicted to this one.

When I day dream about this dish – yes, I actually do this – I get hungry. The leftovers are even just as delicious as when it first comes out of the oven. And I’m not very big on leftovers, pastas in particular always take on a new rubbery texture, but not these!

There are also so many ways you could change this up and make it your own: use a different meat product, add peppers or chilies for heat, serve alongside guacamole, salsa or sour cream for extra creaminess with each bite. Is it time to eat yet?

Chorizo Mac and Cheese

Ingredients:

  • 2 C uncooked macaroni noodles
  • 1 C shredded Mexican cheese
  • 1 C shredded pepper jack cheese
  • 1 tsp of corn starch
  • 1 C milk
  • 2 links Mexican chorizo, casings removed
  • 1/2 red onion, diced
  • 1 heaping tbsp flour
  • 2 tbsp bread crumbs
  • olive oil, for drizzling

Steps:

  1. Cook pasta in a pot of boiling salted water until al dente. Drain and set aside.
  2. Preheat oven to 375 degrees F.
  3. In a bowl, combine cheeses and corn starch. Set aside.
  4. Warm milk in a small sauce pan over low heat – do not bring to a boil.
  5. Brown chorizo in a sauce pan – breaking it up like you would ground beef. Add in onion and cook until translucent. Sprinkle in flour and stir. Slowly add in warm milk, stirring after each addition. It will begin to turn into a beautiful pale orange sauce. Melt in cheeses a handful at a time, stirring. Mix in drained cooked pasta.
  6. Pour pasta into a greased casserole dish, sprinkle with bread crumbs and drizzle with olive oil. Bake 25 minutes.

*This recipe is adapted from Elise at http://www.simplyrecipes.com/recipes/chorizo_mac_and_cheese/*

Chorizo Mac and Cheese 2Come join Mac and Cheese Mania at Nutmeg Nanny and Rachel Cooks sponsored by Door to Door Organics and OXO!

Corn Pepper Salsa Chicken Quesadilla

~ lk529 ~ 1 Comment

It amuses me to say that the best quesadilla I ever had was in Hawaii, and it’s even stranger to tell you that that quesadilla was had in the Honolulu airport (at Stinger Ray’s)!

For Mexican Monday I decided to attempt a recreation of this quesadilla. What I loved most about it was a back note of lime and the inclusion of corn in the filling. I didn’t succeed in a perfect copy cat recipe with my first attempt, but it was fun to do more with a quesadilla than stuff it with leftovers!

I marinated the chicken with chipotle and lime, sliced it and cooked it fajita style for extra flavor. I then sauteed the corn, onion, and pepper salsa with chili powder in the same skillet. For a kiss of heat I sliced open a serrano pepper (which Stuart purposefully ate!).

I actually prepared extra chicken and made rice to take to lunch the next day.

Saute Chicken 1Saute Chicken 2Saute Chicken 3Saute Salsa 1Saute Salsa 2Saute Salsa 3Assemble Quesadilla 1Assemble Quesadilla 2Assemble Quesadilla 3

An Original Recipe

Corn Pepper Salsa Chicken Quesadilla

Ingredients:

  • 2 boneless, skinless chicken breasts
  • zest of 1 lime
  • juice of 1 lime
  • 1/4 tsp corriander
  • 1/4 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp minced chipotle pepper in adobo
  • 1/3 C olive oil
  • 1 C frozen corn, thawed
  • 1 small red bell pepper, diced
  • 1/2 C diced onion
  • 1/2 tsp chili powder
  • 1/2 serrano pepper, halved
  • 4 flour tortillas
  • 2 C shredded Mexican cheese

Steps:

  1. Combine lime, corriander, cumin, onion powder, garlic powder, chipotle, S+P, and olive oil. Marinate chicken at least 4 hours.
  2. Slice chicken. Saute chicken over medium-high heat in a large skillet in olive oil until cooked through.
  3. In the same skillet, cook the remaining ingredients. Deglaze the pan with a splash of chicken stock if desired.
  4. In a separate non-stick skillet, place tortilla and cover entire surface with cheese. On one half top with chicken and salsa. Fold the cheese-only half over the chicken. Flip until both sides are lightly golden and crispy. Serve with your favorite salsa and sour cream.

Corn Pepper Salsa Chicken Quesadilla

Chorizo Carbonara

~ lk529 ~ 1 Comment

I didn’t plan my weekly menu over the weekend so therefore didn’t have a grocery list to go shopping either. My freezer was devoid of protein (one chicken breast and a pound of bacon) so we made a quick pit stop at the local Winn-Dixie with the intention of only buying some meat – whatever was BOGO that week. Even though chorizo was not on sale, Stuart wanted it (if you want to save money, leave your husband at home).

Because I didn’t want to rush back to the grocery store, I had to find a chorizo recipe where I had all of the ingredients on hand. I stumbled upon this Chorizo Carbonara. Chorizo Carbonara 1

This recipe might be the simplest Mexican Monday dinner yet! It only takes 4 ingredients and 10 minutes. It’s a pasta dish, so you know I’m one happy girl!

Chorizo Carbonara

Ingredients:

  • 1/2 lb fettuccini pasta
  • 3 links Mexican chorizo, casing removed
  • 2 large egg yolks
  • 1/2 C heavy cream

Steps

  1. Cook pasta in salted boiling water until al dente.
  2. Brown chorizo in a small, non-stick skillet over medium-high heat, breaking up with a wooden spoon. Drain any excess fat.
  3. Whisk together egg yolks and heavy cream.
  4. Drain pasta. Using two forks, toss with cream mixture – make sure to do this quickly so as not to scramble the yolk and coat the pasta. Add in the chorizo.

*This recipe is adapted from Caroline at http://www.seriouseats.com/recipes/2011/04/chorizo-carbonara-recipe.html*

Chorizo Carbonara 2

Turkey Enchilada Meatloaf

~ lk529 ~ Leave a comment

What is more comforting than meatloaf? But what is also more boring than meatloaf? Not much. This meatloaf recipe gets a makeover into a Mexican Monday favorite. The refried beans keep the loaf moist and the pepperjack cheese gives it a slight kick. Top it with enchilada sauce and sour cream instead of ketchup or barbecue sauce and you’re in for a flavor overload.

In a pinch I have substituted taco sauce in place of the enchilada sauce and it gives it just a little bit more heat. I guess in that instance it’d be called Turkey Taco Meatloaf!

Turkey Enchilada Meatloaf

Ingredients:

  • 1 1/2 lb ground turkey
  • 1 C refried beans
  • 1 C shredded pepperjack cheese
  • 1 large egg
  • 1/4 C breadcrumbs or panko
  • 1/2 tsp each chili powder and cumin
  • 1 C enchilada sauce (or taco sauce!)
  • 1/2 C sour cream
  • 1/2 C honey

Steps

  1. In a large bowl, combine turkey, beans, cheese, breadcrumbs, seasonings, egg, and salt and pepper. Put into a loaf pan, cover, and set in the fridge for at least 10 minutes. You can also prepare this the night before.
  2. Preheat oven to 350 degrees F.
  3. In a small bowl, whisk together enchilada sauce, sour cream, and honey.
  4. Top meatloaf with about 1/2 – 3/4 of the sauce (save the remainder for leftovers or topping your meatloaf slices) before putting in the oven. Bake uncovered one hour.

*This recipe is adapted from Carrian at http://www.ohsweetbasil.com/2013/04/turkey-meatloaf-enchilada-style.html*

Turkey Enchilada Meatloaf 1 Turkey Enchilada Meatloaf 2 Turkey Enchilada Meatloaf 3

Mexican Pizzas

~ lk529 ~ 6 Comments

It’s another Mexican Monday and today my suggestion is to try these “Taco Bell Mexican Pizzas”. I do not frequent the local Taco Bell, so I can only trust the source I got the recipe from that they are indeed “Taco Bell Mexican Pizzas”. Either way, they’re delicious and a simple week night dinner – I opted to add ground beef to the pizzas, but you could omit the meat and keep them vegetarian. Don’t be deceived, these tortilla sized pizzas are surprisingly satisfying.

Mexican Pizzas

Ingredients:

  • 1/2 lb ground beef
  • 1/8 C taco seasoning or 1/2 pkt
  • 1/4 C water
  • 4 wheat tortillas
  • 1 C refried beans
  • 1/3 C enchilada sauce
  • 2 Roma tomatoes, diced
  • 1/2 small red onion, diced finely
  • 2/3 C shredded Mexican cheese

Steps

  1. Preheat oven to 400 degrees F.
  2. In a medium, non-stick skillet brown ground beef over medium-high heat. Stir in taco seasoning and water according to taco seasoning directions. *If making your own taco seasoning, use 1/4 C water and 1/8 C seasoning for the 1/2 lb of meat.
  3. Crisp up tortillas in a skillet sprayed with cooking spray, flipping often.
  4. Heat the refried beans (the microwave will work just fine) until they’re warm and easier to spread. Spread over two of the crispy tortillas.
  5. Top each tortilla with the remaining two tortillas. And spread the enchilada sauce over top. Pile on meat and veggies. Cover with cheese.
  6. Bake 10 minutes, or until cheese is melted.

*This recipe is modified from Allyson at http://domesticsuperhero.com/2013/05/20/taco-bell-mexican-pizzas/*

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Chipotle Chicken Tortilla Salad

~ lk529 ~ 5 Comments

When I travel I like to bring a magazine on the flights with me. On my last business trip in April I made it through the 3 Food Network magazines I brought with me before my last flight, so during my layover in Atlanta I scoured the shelves for something that would interest me. I was hoping for a book of crosswords, but all I could find were Sudoku and Word Searches. Then I saw the most appetizing looking salad on the cover of Everyday with Rachael Ray. It was the May issue and had lots of Mexican style recipes and party ideas. This salad recipe has been worth the $4 I spent because I’ve made it four times already! I’ve even made just the sauce for leftover chicken and created nachos when I didn’t have any lettuce left.  Another variation, and time saving tip, is to use leftover chicken and warm it through in the sauce.

You have to make this! (It takes care of Mexican Monday and Salad Night)

Chipotle Chicken Tortilla Salad

Ingredients:

  • 1 1/2 lb chicken, sliced into strips
  • 1 tsp each cumin, paprika, coriander
  • 1/3 C + 1 tbsp olive oil, divided use
  • 1 shallot
  • 1 clove garlic
  • 1-2 chipotle peppers in adobo sauce depending on your desired heat level
  • 2 tbsp sherry vinegar
  • 1 tbsp brown sugar
  • 2 hearts of romaine lettuce
  • 1/2 onion, thinly sliced
  • 1 avocado, diced
  • juice 1 lime
  • 2 tomatoes, diced
  • 1/2 C chopped cilantro
  • 2 C crushed tortilla chips

Steps

  1. Season chicken with salt and pepper and spices. Cook completely in a large skillet with 1 tbsp olive oil. Remove chicken from skillet and set aside.
  2. Make the sauce/dressing in a food processor or blender. Puree shallot, garlic, chipotle peppers, vinegar and brown sugar. While the machine is running, pour in 1/3 C olive oil. Simmer in the same skillet from step 1 for about 1 minute.
  3. Make salad with remaining ingredients. Top with chicken and warm dressing.Chipotle Chicken Tortilla Salad

And don’t throw away the remainder of the can of chipotle peppers in adobo! I have an ice cube tray that I use for freezing foods. Simply put a pepper in each segment of the tray and the sauce over each of them, when frozen put into a freezer bag and now you’ll have chipotle peppers in adobo whenever a recipe calls for them. As a general rule of thumb, one ice cube is about 1 tbsp. I do this for tomato paste too.

Update August 2016: We’ve made this salad many times and it was a favorite go-to dinner for quite some time. It was fun to revisit it this summer, and while I’m still not thrilled with these updated photos, they’re immensely better than what you see above! I now prefer to buy the colorful tortilla strip salad toppings to crushing up regular tortilla chips; I find they provide a better crunch ratio as they don’t get soggy as quickly.

Chipotle Chicken Tortilla Salad | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com