January 2, 2012
Another easy dip that you probably have all the ingredients for.
Thanks Michelle
3 cans of fiesta corn – 14 ounce
2 ounces of chopped chilies
2 cups of Mayonnaise
2 cups of Mexican Shredded Cheese
1 cup of shredded Parmesan cheese
Combine all ingredients and bake at 350 for 45 minutes. Serve with tortilla chips
November 2, 2011
Love all the ingredients in this dip.
2 Cans of black beans (drained)
1 can chopped olives (small can)
1 can green chilies (small can)
1 can chopped jalapenos (small can)
1 jar of hot salsa
1 bag of shredded Mexican cheese
Mix all together and microwave for 5 minutes, stir and then microwave another 5 minutes or until cheese is melted.
August 3, 2010
Spicy stuffed Chicken
Something really easy and really good. Lots of flavor with no fuss
4 large boneless chicken breast
4 ounces of cream cheese
2 Serrano peppers seeded and chopped or you may use jalapeno
1/2 teaspoon of cumin
1 4 ounce can of whole green chiles
12 slices of Monterey Jack cheese
Combine cream cheese peppers and cumin in a small bowl. Slice a pocket in each chicken breast. Place an even amount of the cream cheese mixture in each chicken breast. Top each piece of chicken with a sliced whole green chile, the chile should cover the piece of chicken. Bake for about 25 minutes in a 350° oven. Place 3 pieces of cheese on each piece of chicken and cook for about another 5 minutes.
If you really like it spicy replace the Monterey Jack for Pepper Jack!
June 16, 2010
Avocado Feta Salsa
This is one of my most favorite dips. Incredibly light and refreshing. Thankyou Rene 
3 plum tomatoes, chopped
2 ripe avocados chopped
1/4 cup chopped red onion
1 clove of garlic, minced or a teaspoon from a jar
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped fresh oregano
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1 package basil tomato feta cheese crumbled
Gently stir all ingredients together. Cover and chill for 2-6 hours. Although you may not have to because of the vinegar I still add an avocado seed to the mix before chilling to keep from turning brown. Serve with tortilla chips
June 14, 2010
Black Beans with Corn
It doesn’t get much easier then this.
1 can black beans drained
1/2 can corn with peppers.
1/4 can Herdez Mexican Salsa. I like mine hot
1/2 – 1 teaspoon cumin
Heat through and serve
You can also serve it as a dip with chips, just don’t heat and add about a 1/4 cup of chopped cilantro
January 15, 2010
I received this recipe from a recipe exchange and if you like Mole Sauce you are going to love this. Thank you Sparky.
1 large whole chicken
1 large onion.
Mole Sauce
4 1/2 cups of chicken broth
3 Tablespoons olive oil
1 cup finely chopped onion
3 Tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
21/2 tablespoons chili powder
3 Tablespoons all-purpose flower
2 ounces dark chocolate, chopped (use Hershey Special Dark)
Heat the oil in a large sauce pan over medium low heat. Add onion, garlic, oregano, cumin and cinnamon. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, and stir for about 3 minutes. Gradually whisk in the chicken broth. Increase heat to medium high and boil until reduced, about 35 minutes, stirring occasionally. Remove from heat and whisk in chocolate, season with salt and pepper if needed/desired.
clean out the cavity of the chicken and place into a 8×10 oven safe dish. Chop up the onion in large chunks and put into the chicken cavity. Lift the skin up off the chicken but do not remove the skin, you only want to lift it up. Pour the mole sauce under the skin and in the cavity and then on top of the chicken – totally cover it up.
Cook for 1 hour at 350°
You will have lots of extra mole sauce. It will keep in your refrigerator for week, there is nothing perishable in it. We eat in fajitas, or just pour over shredded chicken and serve with rice and side salad.
January 11, 2010
Mexican Chicken Corn Chowder
This is yet another recipe from Tennis. Incredible easy. I would say you could do this in a crock pot, but be sure to add the cream during the last hour or it will probably curdle. Thank you Karen P. it is DELICIOUS
3 Tablespoons of margarine or butter. I just sprayed the pan heavily with Pam.
4 skinned and boned chicken breast cut into bite size pieces.
1 onion chopped
2 cloves of garlic minced or 2 Tablespoons of the stuff from the jar.
2 cups of half and half – I used fat-free
2 cups shredded Monterey jack cheese
2 cans cream style corn
1 can chopped chiles, undrained
1/2 teaspoon hot sauce of choice. Clearly you can add more depending on your desired heat.
1/4 teaspoon salt – optional
1 teaspoon cumin
2 -3 Tablespoons of chopped fresh cilantro.
In a dutch oven melt the butter over medium heat and add chicken, onions and garlic. Cook about 10 minutes. Add next 7 ingredients and cook over low heat for 15 minutes. Stir in cilantro.
I have not tried this in a slow cooker, but if I was I would place the onion in the bottom add chicken and all ingredients except the half and half and cook for 5 hours on low. Take the chicken out and shred, return to slow cooker and add half and half and cook on low for another hour.
January 7, 2010
I had 2 friends share 2 different recipes for this with me in the same week. I decided to put the 2 together and this is what I came up with. It turned out Great.
3 whole skinless, boneless chicken breast
1 onion chopped
2 cans of chicken broth
1 15 ounce can of pinto beans
2 cans of black beans – drained and rinsed
1 10 ounce can of diced tomatoes
1 10 ounce can of rotel
2 cups of frozen corn
2 Tablespoons of Chili powder
1/4 teaspoon onion powder
1/4 – 1/2 teaspoon red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
2-3 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
Place onions in the bottom of a slow cooker. Put the chicken breast, and all remaining ingredients except frozen corn. Cook on low for 5 hours. Remove chicken from the soup and allow to cool long enough to handle, and shred. Return chicken back to the soup and add the corn. Cook for another 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
April 28, 2009
Recipes and photos reprinted with permission:
Sue Doeden’s All About Food Blog
http://www.areavoices.com/sdoeden/
In her own words, from All About Food Blog:
Are you ready for my next food mania? I’ve moved from lemons to mangoes.
Although mangoes seem to be in grocery stores almost year ’round, I always seem to find the most deliciously sweet mangoes in the spring. My favorites are the small, flattened oval-shaped mangoes that are often labeled Adolfo or Ataulfo. I’ve also seen these yellow-skinned mangoes referred to as Champagne mangoes. Whatever you call them, they are buttery smooth and delicious. When I am lucky enough to find them in the store, I buy a whole case of them.
Fresh mangoes are rich in vitamin C and are a good source of dietary fiber and potassium. I chop them up and toss the fruit into salads, layer mango chunks with yogurt to make parfaits, stir the juicy bits into scones and quick breads, cook them up to make savory soup, and puree them in the blender to make smoothies and frozen mango daiquiris.
You can’t always tell if a mango is ripe by its color. Some mango varieties stay green, even when they are ready to eat. When ripe, mangoes will feel soft when given gentle pressure with your thumb. If you purchase mangoes that aren’t quite ripe, allow them to sit out at room temperature. Once they are ripe, they can be refrigerated to extend their life for a few more days. I like to remove the fruit from the skin, cut the mango into chunks and freeze in tightly sealed containers. These frozen chunks are perfect to toss into the blender when making my morning smoothies.
I love the great versatility of mangoes. They’re just as happy paired with chicken or pork as they are with pound cake or scones. And, as I recently discovered, they feel quite comfortable with shrimp.
Shrimp and Mango Quesadillas are a quick-to-fix Mexican-style toasted sandwich, using tortillas rather than the traditional bread to hold the filling together. Shrimp seasoned with chili powder and ground cumin takes just minutes in the oven to roast to perfection. Once the roasted shrimp is chopped, it is layered on tortillas along with cheese, bits of sweet red bell pepper and chopped fresh mangoes. Heated in a skillet, the cheese melts and embraces all the other ingredients in its warm and gooey stickiness.
All of the filling ingredients can be prepared before serving time and stored in the refrigerator. At meal time, line up the ingredients and have hungry diners create their own quesadillas.
Black Bean Salsa makes the Shrimp and Mango Quesadilla experience complete. It’s also good just served as a salsa with chips.
Serve Shrimp and Mango Quesadillas with Black Bean Salsa for lunch or supper. Cut the quesadillas into small wedges to serve as an appetizer before a meal out on the deck. And if you’re thinking ahead to Cinco de Mayo, these tasty toasted tortilla sandwiches would be a great addition to a party menu.
At my house, Shrimp and Mango Quesadillas with Black Bean Salsa will get me to my next mango creation as I deal with my mango mania.
Shrimp and Mango Quesadillas with Black Bean Salsa
1 pound shrimp (26 to 30 count), peeled, deveined, tails removed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon olive oil plus more for brushing on quesadillas
1 lime
1 (15-ounce) can black beans, rinsed and drained
1/2 cup finely chopped red onion
3 plum tomatoes, seeds removed, chopped
1 jalapeno pepper, seeds removed, minced
1/4 cup chopped cilantro
2 large ripe mangoes, peeled, seeds removed, chopped, divided
1 teaspoon kosher salt
1 ripe avocado, peeled, seed removed, chopped
1 (10-count) package flour tortillas
16 ounces shredded Monterey Jack cheese
1 red pepper, seeds removed, chopped
Preheat oven to 400 degrees. Place shrimp in a large bowl and toss with chili powder, ground cumin, garlic and olive oil to coat. Transfer to an aluminum foil-lined baking sheet. Roast seasoned shrimp in preheated oven for 6 to 8 minutes, until the shrimp is cooked through. Remove from oven and set aside to cool.
Make Black Bean Salsa by placing beans, red onion, tomatoes, jalapeno pepper, cilantro and chopped fruit from 1 mango in a large bowl. Sprinkle with salt. Grate the zest from the lime and add to bowl. Cut the lime in half and squeeze the juice from one half over the ingredients in bowl. Gently toss together. Cover bowl and place in refrigerator until serving time. At serving time, gently toss in chopped avocado.
Chop roasted shrimp and place in a bowl. Sprinkle with juice from remaining half of lime. Toss.
To assemble the quesadillas, lay tortillas on work surface. Sprinkle half of each tortilla with cheese. Layer with shrimp, some chopped mango, chopped red pepper and more cheese. Fold the bare half of tortilla over the half layered with ingredients. Brush the top of each quesadilla with olive oil. Lay the quesadilla, oiled side down, in a preheated grill pan or other heavy skillet. When brown, brush top side with olive oil and flip over. Heat until tortilla is brown and cheese inside is melted.
Serve black bean salsa on the side. Makes about 10 quesadillas.
Tips from the cook
–Quesadillas can also be cooked on an outdoor grill or baked in the oven. The oven works well when you are feeding a crowd because you can prepare several at the same time. Place oiled quesadillas on a baking sheet. Slide the baking sheet into an oven preheated to 375 degrees. Bake for about 10 minutes. Use a large metal spatula to carefully turn each quesadilla and bake another 5 minutes, or until brown and crisp.
–I prefer to use the whole wheat tortillas that can be found in most grocery stores.
January 23, 2009
Mexican Lasagna
This is a low fat recipe that I got from my sister in-law Diane. I have changed it a little bit by adding a can of black beans. My whole family loves this and it is so easy to make. Enjoy
1 pound of lean ground beef or turkey
1 onion chopped
1 bell pepper chopped
1 24 ounce jar of salsa
1 8 3/4 ounce can of corn drained
1 can of black beans drained
1 16 ounce container of cottage cheese
4 ounces of shredded sharp cheddar cheese
1 can of sliced olives
1 teaspoon of chili powder
1 teaspoon of cumin
10 6 inch tortillas
Pre-heat oven to 375°
Brown meat , onion and pepper. Drain any liquid. Add salsa, corn, black beans and seasonings. In a 13 x 9 pan, layer 1/3 of meat mixture, layer 5 tortillas and top with 1/2 of cottage cheese. Repeat, ending with meat. Sprinkle with cheese and olives. Bake of 30-35 minutes. Serve topped with sour cream and chopped green onions if desired.
