Guacamole. Patty's Way.

5 ripe avocados
1 white onion, finely chopped
2 serano peppers, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
3 ripe plum tomatoes, seeded and finely chopped
2 garlic cloves, minced

Salt and pepper to taste
A squeeze of lime to taste


Remember that much of this is done to taste because of the fresh ingredients. So just adjust to your taste!

Mash the avocado. Add the chopped onion, cilantro, lime, tomato, garlic, salt and pepper and mash some more. Depending on how spicy you want your guacamole to be, add half of a pepper at a time. We usually use two, but we like some spice in ours.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. That makes for a not so pretty guacamole dip. Refrigerate until ready.

Enjoy!

I usually put our guacamole in a Molcajete (Adobo Grill). It's the way my Mother always served it, and I like the look that it gives. Mine is currently in storage (it won't be out until February...booo)

I can't wait to move to a new place so I can serve my guacamole in it! Doesn't it give it an authentic look?

Pico de Gallo.

Pico de Gallo

1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
2 serano peppers, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
Tons of lime juice
Salt to taste

This is the amount I use for dinner. It's pretty easy to make huge batches for pot lucks too. Pico de gallo is very popular in Mexican culture because it goes with so many dishes and because it is so quick and easy to put together. I love to put it on top of quesadillas, carne asada tacos, and just munch on it with tortilla chips. When Anthony gets home from work, he'll ask me to whip up a batch so he can have it pre dinner. It's his favorite appetizer. :)

Enjoy!
Patty

Citrus Chicken Fajitas

I was at a loss on what to make (happens to most of us, right? Right?) with chicken. We eat a lot of chicken. It's a staple here. I go to Sam's and buy the chicken breasts in the huge bag. Multiple bags, actually. ;)

Anyway, here's the recipe for an easy, fast, Mexican dinner. It's not a perfect recipe as I just threw it together one night.

Chicken Breasts, sliced into thin strips
Orange Juice
Lemon Juice
Minced Garlic
Cumin
Salt
Pepper
Red and Green pepper sliced into thin strips

Put the chicken breasts in a container covered with orange juice, lemon juice, cumin, salt, and pepper. Cover and refrigate. Overnight is best, but you can also do it for a few hours, at least 3.

Heat a large skillet pan over medium to high heat. Spray with nonstick whatever you use. Stir fry garlic, then add chicken. Cook chicken, then add peppers. Add the rest of the marinade, until it's almost gone.

It goes great with rice, beans, and fresh pico de gallo.

delicioso!

Patty

Taco Pizza: Shocking Toddler Favorite

The grown ups liked it too :)



I used a pillsbury pizza crust...just rolled it out.
Cooked the dough at 400* partially (like 8 minutes) before layering it with:

1st layer: Refried Beans
2nd layer: Diced tomatoes
3rd layer: Taco Meat (ground beef and a taco seasoning packet)
4th layer: Shredded Cheese
5th layer: Diced Olives

(I added a 5th layer of pizza sauce but honestly I did not like it, I would rather have left it off...do what you want...if you do add it then put more cheese on top!)

Cooked it for 10 minutes until the cheese was melted

While it was still warm I dropped dollops of sour cream on top, once they sort of melted with the warmth of the pizza I spread it around lightly (so as to not mess up how pretty it all was)
Then I added a layer of shredded lettuce.

Options: add salsa, a dollop on each slice. add broken up frito's to the top.

Here's a picture of my 14mo old son devouring it. I expected him to turn up his nose but he ate two slices!




Enjoy!

Jamie (and Judah)

Salsa Verde Carnitas & El Torito Dressing

Salsa Verde Carnitas
(from Simply Recipes)

Ingredients

• 3 1/2 pounds pork butt (pork shoulder)
• 2 cups salsa verde, bottled, canned, or homemade
• 1 onion, finely chopped
• 3 cups chicken stock
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 Tbsp fresh chopped oregano (or 1 teas dried)
• 1/2 cup chopped fresh cilantro
• Salt

• 12 to 16 corn tortillas, heated and softened
• 1 avocado, peeled, seeded, and chopped
• 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
• Crema fresca, crema Mexican, or sour cream
• Chopped cilantro leaves for garnish

Method

1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.

3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.

Serves 6.

This salad is from one of my favorite Mexican Restaurants in CA called El Torito. They actually sell the dressing in grocery stores in CA, but I like this version much better!

El Torito Salad Dressing

• 1 Tbsp Original Ranch Salad Dressing Mix (Dry Mix)
• 1 Tbsp Red Wine Vinegar
• 1/2 c. Low-Fat Buttermilk
• 1/2 to 2/3 cup Fresh Cilantro (long stems cut off)
• 2 Tbsp Roasted & Salted Pepitas
• 1 1/2 to 2 tbsp Finely Grated Parmesan Cheese
• 1/3 c. Vegetable Oil
• Salt & Pepper
  

In blender combine all ingredients except oil. Whip or process until well bended or mixture is green. Slowly add oil through top cover of blender jar while motor is running. Process until dressing is smooth. Add Salt & Pepper to taste. If needed, refrigerate until well chilled. Serve as desired over chilled greens sprinkled with extra Pepitas.

El Torito Salad

• Romaine Lettuce
• Tomatoes
• Avocados
• Pepitas
• Queso Fresco
• Tortilla Strips

Enjoy!!!

~Amy

Crockpot Chicken Taco Soup

This soup is SUPER EASY and very tasty. I can't claim the recipe as my own though, it came from allrecipes.com with a few tweaks.

Soup ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts

Toppings:
Crushed Tortilla Chips
Shredded Cheese
Sour Cream

Directions:

-Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.
-Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5+ hours.
-Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken by hand. Stir the shredded chicken back into the soup, and continue cooking for 1-2 hours.
- Add desired toppings

Enjoy :),

Sarah

Note: This tastes even better the next day!!

Quesadilla- Patty's way.

1 medium flour tortilla(s)
chopped onion (to taste)
chopped, seeded jalapeno (to taste)
2oz low-fat Montorrey cheese shredded
1/4 cup grilled chicken breast

5 points on Weight Watchers*

In a heavy skillet, heat one flour tortilla. Spread shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side.

You can serve it with guacamole or pico de gallo on top. I'll share a recipe for both soon.

Enjoy!

*I forgot to add in my introduction post that I am currently battling weight loss. I'm on the Weight Watchers program so my recipes will have the Weight Watchers points on them for those looking for some new low fat recipes.

Quesadilla - Katie's way

We all make quesadillas. So, this is nothing special, just my quick and easy way to make them. It's a favorite of mine for a quick lunch.

Here are my ingredients:

Mission flour tortillas

Kraft or Sargento Mexican blend shredded cheese

La Victoria green taco sauce (medium)

La Victoria red taco sauce (medium)

Tapitio hot sauce (if you're brave)

A container of the Just Chicken - breast strips from Trader Joes cut into small pieces

And here's how it goes together:



Microwave on high for 1 minute to 1 minute 10 seconds...or until cheese is nice and melted. You can peek between the tortillas to check.

I do think it would be fun if we all shared how we make quesadillas, just to see how different we all are. So, if you're inclined, please share!

Bon Appétit!

Katie