Featured recipes

AmyRI

A mexican appetizer, my favorite mexican main dish ever, and a dessert that isn't remotely mexican. But it's really good.

 

 

 

Tex Mex Wontons:

Ingredients:

~20 wonton wrappers (we buy pre-made, found in the produce section at the grocery store)

1/4 lb ground beef or turkey

1 Tbs finely chopped onion

1/3 can refried beans (we like the spicy Old El Paso ones)

1/2 cup shredded cheddar cheese (we use the pre-shredded Sargento cheddar jack mixture)

2 Tbsp salsa

1/4 tsp chili powder

1/8 tsp cumin

1 Tbsp scallion tops

1/4 tsp garlic powder

1 tsp taco seasoning

 

Preparation:

Cook ground meat, onion, and spices togehter.

Stir in beans, salsa and cheese, and heat until warmed through.

Stir in scallion tops.

Fill each wonton wrapper with about 1 Tbsp of filling. Seal wrapper with water.

Fry the wontons in oil, approx 1 minute per side or until the wrapper is golden brown.

Amazingly good when served with guacamole!

 

 

 

Chicken Enchiladas Verde:

This one takes a long time to make because there are several steps. But, we usually either spend a weekend afternoon cooking in the kitchen because we love to cook, or we make the chicken and salsa ahead of time and assemble and bake during the week.

 

Individual ingredients:

 

Chicken Deshebrada:

Bring 1 chicken breast (cubed), 1 cup low sodium chicken stock, 1/2 an onion (chopped), 1 minced garlic clove, 1 bay leaf, 1/2 tsp dried oregano, 1/2 tsp crushed red peppers, 1/8 tsp black pepper, and 1/8 tsp cayenne pepper to a boil in a saucepan. Simmer until chicken is cooked through. Remove chicken and discard everything else. Shred the chicken.

 

Salsa Verde:

Ingredients: 1 medium green tomato (red will do if you can't find green)

8 oz fresh tomatillos, husked, washed, and chopped (we used to only find them at Whole Foods, but recently the Stop & Shop on Rt 2 in Warwick has started carrying them, and for a lot cheaper)

Jalapenos, minced to taste

2 garlic cloves, pressed

1/4 cup low sodium chicken stock

1 Tbsp chopped fresh cilantro

Preparation: Place the tomatoes, tomatillos, jalapenos, and garlic in a saucepan. Pour stock over them.

Simmer over medium heat for about 15 to 20 minutes, until the mixture cooks down to a chunky sauce. (Air on the side of undercooking and keeping the tomatillos slightly firm - I think it loses some of the light flavor if it's overcooked).

Remove from heat and let cool slightly.

Stir in cilantro and salt to taste.

 

Enchiladas:

Ingredients:

For Filling:

Chicken Deshebrada

2 Tbsp finely chopped onion

1/2 cup Salsa verde

1/2 cup shredded cheddar jack cheese

1/4 cup light cream

~8 medium size tortillas

Fresh hot peppers, sliced

 

For topping:

1/2 cup salsa verde

1/8 cup light cream

Extra cheese

Scallion tops, chopped

 

Preparation:

Combine filling ingredients. Spoon 1/4 cup filling onto a tortilla. Roll and secure with a toothpick. Place rolled enchiladas into a baking dish.

Mix cream and salsa, and pour over enchiladas. Top with extra cheese and scallion tops.

Bake at 350 for approx. 20 minutes.

Serve with guacamole.

 

 

 

Rhubarb Dessert: Doesn't at all fit with the other 2 mexican dishes... but it's one of my favorite desserts and it's super easy to make.

 

Ingredients:

5 cups of chopped rhubarb

1 3oz package of wild strawberry Jell-O

1 3/4 cups hot water

1/4 cup sugar

1 package of Betty Crocker super moist yellow cake mix

1/3 cup butter, melted

 

Preparation: Grease a 13x9 inch baking dish.

Spread rhubarb over the bottom. Sprinkle sugar and Jell-O over rhubarb. Sprinkle cake mix over all.

Pour hot water over everything. Drizzle butter over mixture.

Bake at 350 for 40 minutes.

Serve by itself, hot or cold, or with vanilla ice cream.

pjscooby

These all look amazing Amy!  Thanks a million!