Tag Archives: cilantro

Slow Cooker Chicken Enchilada Soup

12 Aug

I already have a few versions of this soup posted here on my blog, but today I did it in the slow cooker, and I wanted to write it down to save for the future. This is one of my all-time favorite soups!

Slow Cooker Chicken Enchilada Soup

Slow Cooker Enchilada Soup

What you need:

1 pound boneless, skinless chicken breasts
1 onion (red, yellow, or green), diced
4 cloves garlic
4 cups chicken broth
1 15-oz can black beans, rinsed and drained
1 14.75-oz can whole corn kernels, drained
1 10-oz can Ro-Tel (or 1 can diced tomatoes and 1 small can diced green chiles)
1 8-oz can tomato sauce
1 tablespoon chopped fresh cilantro
2 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
1/2 cup olive oil
1/2 cup masa harina (This is corn flour. You can use corn meal, but it will may have a grittier texture)
2 cups milk or chicken broth
1 cup shredded Mexican blend cheese

How to make it:

Place chicken in a slow cooker. Add diced onion, garlic, chicken broth, black beans, corn, Ro-Tel, and tomato sauce. Sprinkle in chili powder, cumin, oregano, and salt. Cover with lid and cook on low heat for 6-8 hours, or high 3-4 hours.

Meanwhile, heat olive oil over medium heat and stir in the masa harina (mixture will be thick). Slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil. Pour mixture into slow cooker and whisk until smooth.

Shred chicken and stir in shredded cheese. Season soup with salt and pepper to taste, if needed. Allow to cook about 10 minutes until all ingredients are heated through. Garnish with cilantro, lime wedges, shredded cheese, sour cream, or tortilla strips as desired.

Burritos with Pork Carnitas

2 Aug

We love a good burrito in my household. I’ve tried lots of different combinations, most of which I have shared on here. Tonight, we did a new combination and here it is!

Burritos with Pork Carnitas

Burritos with Pork Carnitas

– Large, burrito-size flour tortillas
Cilantro-Lime Rice
 1 can black beans
Pork Carnitas (My pork butt wasn’t boneless, I didn’t cut it up, and cooked it in the slow cooker on low for 8 hours. Still did the broiler part, the crispness is the best part!)
– Shredded cheese
– Salsa (I really wanted pico de gallo, but wasn’t up to making it and couldn’t find it at the store I went to today!)

Heat each tortilla for a few seconds on each side in a large skillet over medium-low heat. Remove tortilla, and spoon in some of each of the fillings listed above. Roll the bottom of the tortilla over the fillings, fold in the sides, and continue to roll. I made 8 burritos, although the last 2 were a little skimpy on the black beans.

Finished Burritos with Pork Carnitas

Slow Cooker Spicy 9 Bean and Pork Soup

4 Jun

Last fall, on my trip to Willcox, one of the stops was the Bonita Bean Company.  I have been using the pinto beans I purchased to make Refried Beans, but I also had gotten a 9 bean mix I still needed to use.

9 Bean mix from Bonita BeanIt is a 20 ounce bag containing pinto, cranberry, light red kidney, yellow, black, small red, pink, navy, and Great Northern.  I had a pork tenderloin in the freezer to use, along with some green chile and onion, and decided that all would make a good soup.  And, with beans taking so long to cook, I decided the slow cooker was the way to go to make this.  My older daughter and I thought it turned out really well, in fact, we both had a second helping!  Even though I have it labeled as spicy, it’s a  low level of heat, but still a little on the spicy side.  If you don’t have a bean mix, you can make a mix of your own, a great way to use up small amounts of different kinds of beans!

Slow Cooker Spicy 9 Bean and Pork Soup

Slow Cooker 9 Bean and Pork Soup

What you need:

3 cups of a dry bean mix
1 1/2 pounds pork roast or tenderloin, cut into 1 inch cubes
1 cup diced onion
1/2 cup diced green chiles
2 cups diced tomatoes
2 cloves garlic, minced
4 cups chicken broth
4 cups water
2 tablespoons lemon juice
1/4 cup fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt

How to make it:

Put beans in a 5 or 6 quart slow cooker.  Add pork next, then the remaining ingredients.  Cook on high for 5-7 hours, or until beans are tender.

Copycat Chipotle Barbacoa

12 Oct

Chipotle has become one of my favorite places to eat at, but I am cheap and can’t eat out a whole lot.  I recently found a great way to make Cilantro Lime Rice, but I wanted to see if I could find a way to make my favorite meat, barbacoa, as well.  I still had the red chili peppers and chipotle peppers from a Bountiful Baskets fajita pack, and it turns out those were the right start to the barbacoa.  I heated up a can of black beans, then made pico de gallo with jalapenos, red onion, yellow cherry tomatoes, cilantro, lime juice, and garlic salt.  It turned out so good, it was one of the best meals I’ve had in a long time!

For the barbacoa, I made the sauce the day before and stored in the refrigerator.  Then, I bought a chuck roast from a rancher at the Farmer’s Market (Sky Island Brand/47 Ranch).  Yes, a little more expensive, but it is grass-fed beef, and much fresher and higher quality than what I can get at the grocery store.  Here is how to make it!

Copycat Chipotle Barbacoa
Based on recipes here and here

What you need:

1 quart chicken broth, divided
3 whole dried red chiles, seeds and stems removed
8 dried chipotle peppers, seeds and stems removed
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, diced
3 teaspoons ground cumin
1/2 teaspoon cloves
2 teaspoons dried oregano
Salt and pepper to taste
1/3 cup apple cider vinegar
2 bay leaves
Juice of 1 lime
4-5 lb chuck roast (bone-in or boneless, bone-in will give a little more flavor)

How to make it:

Place the red chiles in a small sauce pan and heat over high heat, turning frequently, until chiles are toasted and fragrant.  Add the chipotle peppers and 2 cups of the chicken broth.  Bring to a boil, then reduce heat to a simmer for about 15 minutes, until chiles are tender.  Set aside.

Meanwhile, in a large skillet heat the olive oil.  Add minced garlic and diced onions, cooking them until they are very brown.  Add cumin, cloves, oregano, salt and pepper, stirring constantly.  Add in the remaining chicken broth, apple cider vinegar, and the soaked chiles and their liquid.  Simmer until reduced by about half.  Pour the contents into a blender.  Start blending on a low speed, working up to high until well blended.  Set aside.

Place the skillet back on heat and sear each side of the chuck roast. Place chuck roast in a slow cooker and pour sauce over roast.  Add lime juice and bay leaves.  Cook on low for 8-10 hours, or until meat is very tender.

Once meat is cooked, remove the bay leaves.  Remove any bones, and use 2 forks to shred apart the meat.  Stir the shredded meat into the remaining sauce.  Serve warm as desired.  Ideas include in tacos or burritos, over rice or tortilla chips, with salsa, cheese, sour cream, and/or guacamole.

Cilantro Lime Rice

20 Aug

 

I attempted to make this once before, but it didn’t quite turn out right.  So, with the limes and cilantro I got in this week’s guacamole pack from Bountiful Baskets, I wanted to give it a try again.  This time yielded much better results.  I used my steamer to cook the rice,

 

Cilantro Lime Rice

What you need:

1 cup long grain white rice
Water, amount will vary according to package directions or use of steamer or rice cooker
1 bay leaf
1 tablespoon vegetable oil
Juice f 1 lime
1/2 teaspoon salt
2 tablespoons cilantro

How to make it:

Prepare the rice according to the package directions or the directions of your steamer/rice cooker, adding the bay leaf in with the rice and water while it cooks.  Fluff rice.  Remove bay leaf.

In a small bowl, mix together the oil, lime juice, salt, and cilantro.  Pour over cooked rice and mix in well.  Serve warm.

Our 4th of July Barbecue

4 Jul


Today is a day we celebrate our freedom in the USA.  So, I planned to make a little extra food today in celebration.  We had invited a friend over to join us, but he ended up cancelling.  We had a ton of food ready to go, but the extra will take us through the next few days with some spin-off dishes.  So, what did we have?

We had top sirloin steaks, which I got on sale for $3.99/lb at Safeway last week, that I marinated in Dale’s Seasoning.  The shrimp was from Zaycon Foods, and I marinated to give it a spicy, garlic, lime flavor (see recipe below).  I also grilled corn on the cob, and to do that I cut each corn cob in half, sprayed with olive oil, sprinkled a little salt and ground black pepper on, and wrapped in aluminum foil, and put on the grill for 10-15 minutes.  Finally, I made a potato salad.  Unfortunately, I was in a bit of a hurry and didn’t cook the potatoes quite right and so they were a little crunchy, but the rest of the taste was right on.  This recipe called for sweet relish and onion, so since I had made Refrigerator Pickles a couple days ago, I chopped up the onions and “pickles” to add to the potato salad.  The recipe for this is below as well.

I have quite a bit of steak and corn left, so I am thinking I will cut up the leftover steak and saute with green peppers and onions to make steak fajitas.  Then, I will use the corn to make Roasted Corn Salsa as a side to go with it.  I also made a few extra hard-boiled eggs when I boiled eggs for the potato salad, so I chopped them up and chopped up more of the onions and pickles to mix in with it, and then mixed in some mayonnaise and mustard to make egg salad for sandwiches for lunch tomorrow.

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Spicy Garlic Lime Shrimp

What you need:

1 pound large shrimp, fully cooked, peeled, and deveined
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons tequila, optional (I omitted)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cayenne (red) pepper
1/4 teaspoon salt

How to make it:

Mix together all ingredients, and toss to coat shrimp well.  Place in refrigerator for 30 minutes.

Option 1: Place shrimp on metal skewers.  If using bamboo skewers, soak the skewers in water while the shrimp marinades.  Heat a grill to high and lightly oil the grate.  Place shrimp on grill and cook for 2-3 minutes per side.

Option 2:  Heat a large skillet on the stove to medium high heat.  Pour contents of bowl into the skillet.  Stir, and cook about 5 minutes, just enough to heat shrimp through.

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Potato Salad

What you need:

1 lb potatoes
3 hard-boiled eggs, peeled and chopped
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish (I chopped my Refrigerator Pickles and some onions from that for the relish and onions)
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
1/4 cup mayonnaise
Ground black pepper to taste

How to make it:

Peel and chop potatoes.  Place in a large pot and cover with cold water.  Place on stove and bring to a boil.  Boil for 15-20 minutes, until potatoes are tender, but not mushy.  Drain water and allow to cool.

In a large bowl, combine the potatoes and the rest of the ingredients.  Stir well.  Chill in refrigerator before serving.

Chicken Taquitos

16 Dec

Oh, these are yummy!  They are pretty easy to put together, just takes some time to get them all fried.  I considered baking them this time instead of frying them, but my oven already had enchiladas cooking, so I decided to stick with frying them.   Maybe next time I will bake them.

Chicken Taquitos
Makes 18-24 taquitos 

What you need:

4 boneless, skinless chicken breasts
2 cups Salsa Verde
1 cup Mexican blend shredded cheese
2 dozen 6 inch corn tortillas
Oil for frying

How to make it:

Place chicken in slow cooker and pour salsa verde over chicken.  Cook on low for 6-8 hours or high for 3-4.  If you don’t have a slow cooker, cook chicken by your preferred method and mix with salsa verde.  You could even buy a rotisserie chicken at the store and shred it.  Next, mix cheese in with the chicken and salsa mixture.

Heat oil in deep fryer or a large, heavy pot.  Line a baking sheet with paper towels.

Heat a small skillet over medium low heat.  Place a tortilla in the skillet and heat for a few seconds on each side to make it easier to roll. Put about 2 Tbsp of filling at one end of the tortilla and roll tightly.  Use a toothpick in the center to keep them rolled.  Repeat for remaining tortillas.

Place 5-6 in oil at a time.  Cook for a few minutes, or until golden brown.  I don’t have a deep fryer, so I fry mine in a large pot.  And, of course, I didn’t have enough oil on hand to fully cover the taquitos, so I had to flip them halfway through cooking.

Once they have cooked, remove taquitos from oil and onto the paper towel lined baking sheet.  Allow to cool, then serve.

Salsa Verde and Baked Tortilla Chips

25 Oct

After making Salsa Roja a couple nights ago, I had the ingredients to make Salsa Verde, but was out of tortilla chips.  I was going to head to the store because I needed a few things anyway, but decided since I had some corn tortillas still, I would bake tortilla chips with them.  Super easy, fairly fast to do.  Here is how to make both.

Salsa Verde

What you need:

1 lb tomatillos, husks removed (if you aren’t familiar with tomatillos, you can see them in this post, second picture, bottom left)
4 jalapenos, more or less depending on the level of hot you want
1 yellow onion, cut in half
2 cloves garlic
1/4 cup cilantro
juice of 1 lime

How you make it:

You can roast the ingredients 2 ways.  One way is to roast them in the oven, like I did the ingredients for Salsa Roja.  The other way is to roast them on the grill, like I did last night.  Place a piece of aluminum foil on your grill and heat up your grill. Place tomatillos, jalapenos, onion, and garlic on the foil.  Flip the veggies as they start to blacken.  Continue to cook until onions are translucent, and everything has started to blacken.  Remove from grill and allow to cool.  Then, add all of that plus the cilantro and lime juice to your food processor or blender and blend well.  Serve as desired.

Last night we had this with chips, but a lot of times I will put it over chicken in the slow cooker, then shred the cooked chicken for enchiladas, quesadillas, tacos, burritos, etc.

Baked Tortilla Chips

What you need:

Small corn tortillas
Vegetable or olive oil
Sea salt

How you make them:

Preheat oven to 350 F.  Line a baking sheet with foil.  Cut tortillas into 6 pieces using a pizza cutter.  Spray or brush the foil with the oil.  Lay chips out in a single layer on the pan.  Spray or brush the tops of the chips with oil.  Sprinkle with sea salt.  Bake in oven for 15-20 minutes.  If you bake 2 pans at a time, rotate the pans in the oven halfway through.  Allow to cool and serve.

Salsa Roja

23 Oct

I have been making a lot of Roasted Corn Salsa, but since I don’t have corn, I decided to use some of my Mexican veggie pack ingredients to make some Salsa Roja.  I’ve made it a few times before, but I have been working on finding the perfect method.  I have been very close on the taste I want, but I came across this recipe for Salsa Roja and decided to give it a try, but on a much smaller scale than the recipe calls for.

 

Salsa Roja

What you need:

4 tomatoes
1 small onion
4 jalapenos (more or less depending on how hot you want)
2 cloves garlic, peeled
2 tsp salt
1/4 cup cilantro
juice of one lime

How you make it:

Cut tomatoes in half, onions in fourths.  Remove caps from jalapenos and cut in half.  Remove seeds if desired, this reduces some of the heat of the jalapenos.  Line a baking sheet with foil and add tomatoes, onion, jalapenos, and garlic, cut sides up. Roast in oven at 375 F for about 30 minutes, or until onions look translucent.

Allow to cool, then add to a blender or food processor.  Add cilantro, salt, and lime juice to blender or food processor.  Blend well.  Serve as desired.

 

I found this made about 2 1/2 cups of salsa and was a little hot for my tastes, but my husband enjoyed it.

Guaca-, Guaca-, -mole, -mole!!

21 Oct

Let me explain the title first.  A while back, I was introduced to this video.  I don’t know if it was a commercial Bounty did outside the US or what, but the song is catchy, and K sings it whenever I make guacamole.

I have been waiting all week for my avocados to ripen, and tonight, they finally were.   We are all big fans of guacamole in this house, and this batch was perfect.

Guacamole

What you need:

5 avocados
1/2 bunch green onion
2 jalapeno peppers, tops and seeds removed
2 cloves garlic
1/4 cup cilantro
juice of 1 lime
sea salt

How to make it:

Coarsely chop all the ingredients and add to a food processor or blender.  Blend as desired.

I left mine a little chunky, but mostly pureed.  It was a beautiful green color and full of flavor.  It made about 2 cups of guacamole.


(So, is the guacamole song still stuck in your head?)

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