Taco Salad
Ingredients:
- 2 cups romaine lettuce, shredded
- 1/4 cup tomato, seeded and diced
- 1/2 cup seasoned ground beef
- 1/4 cup cheddar
- 2 green onions, diced
- 1 tablespoon oil
- 1 teaspoon lemon juice
- pinch of salt
Homemade Flour Tortillas
Ingredients
Directions
- 4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Directions
- Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Mango Piña Smoothie
Ingredients:
- 1 cup fresh mango, skins removed and cut into chunks
- 1 cup pineapple, skin removed and cut into chunks
- 2 cups papaya or mango juice
- ice
Mexican Rice
Ingredients
Process the tomatoes and onion in a processor until pureed.
It should give you about 1 cup worth of puree. Set aside.
Meanwhile in a skillet, heat 1 tsp oil (you can use upto 1 tbsp). Add the drained rice to the oil and saute until rice is golden and translucent.
Add garlic and jalapeno and cook for another 1 minute.
Add the pureed tomatoes, 1 cup of vegetable stock along with tomato paste and salt. Depending on the rice quality you might need 1/2 or 1 cup more of water. I use totally 2 cups of 1 cup of Basmati rice to get that perfect cooked yet separate rice texture instead of mushy.
Close with a tight fitting lid and cook for 10-15 minutes (stirring halfway), or until the rice is tender and cooked completely.
- 1 cup long grain rice, soaked in water for 10 minutes (I use Basmati Rice)
- 2 tomatoes, chopped
- 1 medium onion, chopped
- 1 Jalapeno chile (remove ribs and seeds if you can't handle the heat)
- 2-3 garlic cloves, minced (or as per taste)
- 1 tbsp Tomato paste
- 1 to 1-1/2 cups vegetable stock (or water)
- Salt to taste
- Few sprigs of cilantro to serve
- Juice of 1 small lime (optional)
Process the tomatoes and onion in a processor until pureed.
It should give you about 1 cup worth of puree. Set aside.
Meanwhile in a skillet, heat 1 tsp oil (you can use upto 1 tbsp). Add the drained rice to the oil and saute until rice is golden and translucent.
Add garlic and jalapeno and cook for another 1 minute.
Add the pureed tomatoes, 1 cup of vegetable stock along with tomato paste and salt. Depending on the rice quality you might need 1/2 or 1 cup more of water. I use totally 2 cups of 1 cup of Basmati rice to get that perfect cooked yet separate rice texture instead of mushy.
Close with a tight fitting lid and cook for 10-15 minutes (stirring halfway), or until the rice is tender and cooked completely.
Mexican Vegetable Soup with Lime and Avocado
Ingredients
1 tablespoon light olive oil
1 medium red onion, finely diced
2 cloves of garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 carrots, cut into 1/4-inch-rounds
8 ounces green beans, tipped and cut into 1 inch pieces
2 medium tomatoes, peeled, seeded, and chopped
6 cups of chicken stock
1/4 cup cooked hominy
2 teaspoons chilpotle chilies, minced
1 avocado, peeled and sliced
cilantro leaves, for garnish
6 wedges lime
Directions
- Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.
- Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.
- After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.
- Cook another 5 minutes; then taste for salt.
- Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.
1 tablespoon light olive oil
1 medium red onion, finely diced
2 cloves of garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 carrots, cut into 1/4-inch-rounds
8 ounces green beans, tipped and cut into 1 inch pieces
2 medium tomatoes, peeled, seeded, and chopped
6 cups of chicken stock
1/4 cup cooked hominy
2 teaspoons chilpotle chilies, minced
1 avocado, peeled and sliced
cilantro leaves, for garnish
6 wedges lime
Directions
- Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.
- Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.
- After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.
- Cook another 5 minutes; then taste for salt.
- Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.
Gluten Free Ooey Gooey Rocky Road Bars
1/2 cup butter, softened
1 egg
1 teaspoon gluten-free vanilla
1 box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix
2 cups semisweet chocolate chips
1/2 cup chopped toasted pecans
3 cups miniature marshmallows
- 1
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan. - 2
Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust. - 3
Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered.
Easy Chocolate Chip Cookies
Ingredients
Preparation1.Beat butter with brown and white sugar in a large bowluntill very light in consistency.Add eggs and vanilla,beat untill smooth.
2.Combine flour with bakingsoda,baking powder and salt in another bowl,add to butter mixtuer and stir untill combined. beat in chocolate.
3.Form into balls using two tbsp batter for eachcookie and placeon baking sheets lined with parchment paper.Leave enough room for them to spread flatten slightly, bake in a preheated oven at 350F for 12 mins.
- 1 cup (250 mL) butter
- 1-1/2 cups (375 mL) brown sugar
- 3/4 cup (175 mL) granulated sugar
- 2 eggs
- 2 tsp (10 mL) vanilla
- 3-1/2 cups (875 mL) all-purpose flour
- 2 tsp (10 mL) baking soda
- 1-1/4 tsp (6 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3 cups (750 mL) milk chocolate chips
Preparation1.Beat butter with brown and white sugar in a large bowluntill very light in consistency.Add eggs and vanilla,beat untill smooth.
2.Combine flour with bakingsoda,baking powder and salt in another bowl,add to butter mixtuer and stir untill combined. beat in chocolate.
3.Form into balls using two tbsp batter for eachcookie and placeon baking sheets lined with parchment paper.Leave enough room for them to spread flatten slightly, bake in a preheated oven at 350F for 12 mins.
Beef Enchilada Casserole
ingredients:1 1/2 pound ground beef (lean)
1 cup onion, chopped
1/2 teaspoon pepper
2 cloves garlic, crushed
4 teaspoons chili powder
1 teaspoon salt
1 cup water
2 cups picante (or other similar salsa/taco sauce)
12 corn tortillas
1 cup sour cream
1 pound Monterrey Jack cheese
directions:Cook ground beef and onion until brown. Drain fat and add garlic, chili powder, salt, pepper and water. Simmer uncovered for 10 minutes, stirring occasionally.
Pour 1/2 cup picante sauce in greased 9x13 pan. Arrange half of tortillas over sauce to cover bottom. Pour 1/2 cup picante evenly over tortillas. Spoon in beef mixture and top with sour cream. Sprinkle on half of cheese.
Arrange remaining tortillas over cheese, overlapping as necessary. Spread remaining picante sauce over tortillas and top with remaining cheese.
Loosely tent with foil and bake for 40 minutes at 375 degrees F. Remove foil and bake 5 more minutes.
1 cup onion, chopped
1/2 teaspoon pepper
2 cloves garlic, crushed
4 teaspoons chili powder
1 teaspoon salt
1 cup water
2 cups picante (or other similar salsa/taco sauce)
12 corn tortillas
1 cup sour cream
1 pound Monterrey Jack cheese
directions:Cook ground beef and onion until brown. Drain fat and add garlic, chili powder, salt, pepper and water. Simmer uncovered for 10 minutes, stirring occasionally.
Pour 1/2 cup picante sauce in greased 9x13 pan. Arrange half of tortillas over sauce to cover bottom. Pour 1/2 cup picante evenly over tortillas. Spoon in beef mixture and top with sour cream. Sprinkle on half of cheese.
Arrange remaining tortillas over cheese, overlapping as necessary. Spread remaining picante sauce over tortillas and top with remaining cheese.
Loosely tent with foil and bake for 40 minutes at 375 degrees F. Remove foil and bake 5 more minutes.