Tag Archive | Mexican

Recipe: Cilantro Lime Chicken in the Crock Pot

Cilantro Lime Chicken
Ingredients:
3 Chicken Breasts (6 chicken tenders)
Lime Juice (2 limes worth)
1 Bunch Cilantro, chopped
1 15oz can Corn
2 Cloves Garlic, minced
1/2 Onion, diced (or two baby onions with the attached green onion too)
1 can beans, Black or Kidney works
1 tsp Cumin
Salt and Pepper to taste
Serve with: tortillas, rice, salsa, sour cream and cheese.
Directions:

Put everything in the crock pot and cook on low for 8 hours (or high for 4 hours). Shred the chicken (in the crock pot) and serve in tortillas with desired toppings.

Optional directions:

If you want to prep this ahead of time, take all the ingredients and put them in a ziploc bag. You can store it in the fridge overnight or freeze it for later. If you freeze it, just pull it out and let thaw overnight in the fridge before you put it all in the crock pot.

Recipe: Papas Con Chorizo (Potatoes and Chorizo Sausage)

Papas Con Chorizo

Papas Con Chorizo (Potatoes and Chorizo Sausage)

This spicy sausage and potato dish works for dinner just as easily as for breakfast.

Ingredients:

3 Tbs Vegetable Oil
4 c Sweet Potato, diced 1/4″
2 links Chorizo, casing removed
1/4 tsp Dried Minced Garlic (2 cloves)
1/4 c Cilantro, chopped

Instructions:

Dice sweet potatoes (or whites or reds) into 1/4″ cubes. Add them to boiling water and cook for 5 minutes. You want them to still be slightly tough. Train the potatoes very well and set aside. Season your chorizo with garlic and cook in vegetable oil in a high sided skillet until browned. Add potatoes and cook until the potatoes are browned and crispy a little on the outsides. Think of making hash-browns when you are determining the doneness of the potatoes. Dish up and top with chopped fresh cilantro.

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If you like my Papas Con Chorizo, check out my other recipes!

Recipe: Taco Salad

Taco Salad

Taco Salad

This is a great weeknight meal that’s easy to throw together last minute. You can easily add what ever kind of meat you want but this version focuses on the non meat. If you have picky eaters, it is also super easy to leave out what they don’t like. You can also add peppers if you want some extra spice. I like serving my taco salad in a bowl so I’m not chasing ingredients all over a plate to get a taste of each on the fork.

Ingredients:

Sweet Potato Tortilla Chips
Lettuce, chopped
Black Beans
Rice
Corn
Avocado, diced
Cheese, shredded
Sour Cream
Salsa

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Instructions:

Make each taco salad separately. Line a bowl with sweet potato chips, top with lettuce, and the rest of the ingredients.

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Recipe: The Ultimate Bean and Cheese Burrito

Ultimate Bean and Cheese Burrito

The Ultimate Bean and Cheese Burrito

This recipe, as many great one are, was created almost by accident. We had some leftover beans from when we made our Feijoada. I puréed them with rice (to thicken it) and created the following ultimate bean and cheese burrito!

Ingredients:

Spinach Tortilla
Bean and Rice purée from Feijoada
Pico de Gallo Salsa
Shredded Cheddar Cheese

Instructions:

Purée the beans (from Feijoada) and rice together. Add enough rice to make your beans the desired consistency. Spread mixture over a spinach tortilla. Top with salsa and shredded cheese. Heat, roll up, eat and enjoy!