Wednesday, April 26, 2017
Chili Lime Baked Chips 3 tbsp. olive oil 1 tbsp. fresh lime juice 1 tsp. chili powder 1/4 tsp. garlic powder 10-15 corn tortillas kosher salt, about 1/2 tsp. or to taste Preheat oven to 325 degrees F. Stir together olive oil, lime juice, chili powder, and garlic powder in a small bowl. With a silicone basting brush (or the back of a spoon if you don't have a brush), spread a very thin layer of the oil mixture over both sides of each tortilla. You should only use enough oil just to lightly coat the surface. Cut the tortillas into sixths (I cut them in stacks of about five), and arrange the tortilla triangle in a single layer on a baking sheet lined with a silicone mat or parchment paper. Bake in preheated oven for 20-25 minutes. Chips are done when some of the edges are starting to curl and they don't easily bend. Watch your chips closely the last five minutes because they can quickly turn from perfect to overcooked.
Cheesy Mexican Meatballs 10 ounces red enchilada sauce, divided (I used mild) 1 pound ground beef 3/4 cup oats, (I measure them then grind them in my blender until they are coarsely ground.) 2 eggs 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon hot sauce, optional 2 cups grated cheese, (cheddar, monterey jack, colby jack, and pepper jack are all good choices) cilantro, for garnish, if desired Preheat oven to 350 degrees. Grease a 9 x 13" inch baking dish. Mix 1/4 cup enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce. I use my hands to combine them. Form meatballs by hand or with a cookie scoop. (I like to use a medium sized cookie scoop, about 2 tablespoon size.) Drop meatballs into the 9 x 13" pan. (Most of the time I leave the meatballs in the rustic shape of the cookie scoop. Once in awhile I do roll the meatballs until they are perfectly round. They taste the same either way!) Pour remaining enchilada sauce over meatballs. Cover and bake in preheated oven for 30 minutes. Uncover and sprinkle cheese over meatballs. Bake for 10 more minutes or until cheese is melted. Serve right out of the oven!
Easiest Ever Meatballs and Gravy over Rice Ground sausage makes it easy to cook up meatballs and gravy over rice in under 30 minutes! 1 pound Italian turkey sausage, sweet or hot, casings removed 2 tablespoons olive or vegetable oil 2 tablespoons flour 2 cups reduced-sodium chicken or beef broth 1/4 cup milk 3 cups rice, cooked Place ground sausage in a bowl. Spray medium skillet with cooking spray and heat over medium-high heat. Scoop sausage with a medium disher (or cookie scoop) directly into the hot skillet. (If you don't have a disher, form rounded tablespoons of meat into balls by hand.) Cook meatballs about 5 minutes until brown on one side, then use tongs to flip. Cook an additional 5-7 minutes until cooked through. Transfer meatballs to a clean bowl. Reduce heat to medium, and add flour and oil to the skillet, whisking together until smooth. Cook 2-3 minutes until flour mixture starts to brown, then very slowly add broth, about ¼ c. at a time, whisking constantly. Stir in milk, and bring gravy to a low boil. Return meatballs to the gravy, and spoon gravy over the meat. Simmer for a few minutes before serving over cooked rice.
Lemon Rice Recipe with Tuna and Spinach 2 cups chicken broth 3/4 cup brown rice, See notes to substitute white rice. 1 teaspoon onion powder 1/2 teaspoon garlic powder freshly ground black pepper 12 ounces can of solid white tuna, drained juice of 1/2 lemon 2 cups baby spinach leaves, roughly chopped 1/4 teaspoon kosher salt Add chicken broth, rice, onion powder, garlic powder, and black pepper to taste to a medium saucepan. Bring to a low boil over medium-high heat. Reduce heat to low, cover and simmer for 35 minutes. Remove lid, and stir in tuna, lemon juice, spinach leaves, and salt. Replace cover, and continue cooking 5 minutes longer before serving. Recipe Notes: You can easily make this recipe with white rice. Just reduce the cooking in step one to 15 minutes.
In-a-Hurry Easy Mexican Chicken Soup This tasty chicken tortilla soup could be made in as little as 10 minutes if you have cooked chicken on hand. Perfect weeknight dinner! 4 cups chicken broth 10 ounces diced tomatoes with chilies, like Rotel 14 ounces seasoned black beans, rinsed and drained 14 ounces whole kernel corn, drained 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 2 teaspoons dried cilantro, or 2 tbsp. fresh cilantro leaves, minced 2 boneless, skinless chicken breasts crushed tortilla chips sour cream, optional shredded Mexican cheese, optional hot sauce, to taste Pour chicken broth, tomatoes, beans, corn, chili powder, garlic powder, cumin, and cilantro into a stockpot. Bring to boil over medium-high heat. Add chicken breasts to pot, reduce heat to medium, and simmer 20 minutes until chicken is cooked through. Remove chicken breasts, shred meat with two forks, and return to pot. Ladle soup into bowls, and top with crushed tortilla chips, sour cream, and cheese if desired. Serve with hot sauce to add as needed. Recipe Notes: If you have cooked chicken on hand, stir it into the boiling broth, simmer until heated through, and dinner is done!
Cornmeal Pan Fried Chicken 1 egg 1/4 cup sour cream, (or plain yogurt) 1 teaspoon Cajun seasoning 1/2 cup cornmeal 1/3 cup flour, (all purpose, whole wheat, spelt, or gluten-free flour are all fine) 3 tablespoons vegetable oil, (approximate measurement) 4 thin-sliced chicken breasts In a shallow bowl, whisk together egg, sour cream, and Cajun seasoning. In another bowl (with a dry utensil), stir together cornmeal and flour. Pour enough oil in a 10 or 12" skillet just to cover the bottom (about 1/8" deep). The amount will vary depending on the size of your skillet. Heat over medium-high heat until oil is very hot. Meanwhile, dip each piece of chicken into the egg mixture, coating both sides, and allow the excess to drip off. Then, press both sides of chicken into cornmeal mixture, and shake off excess. Cook chicken pieces in hot oil. Cook for 5-7 minutes per side or until internal temperature reaches at least 160 degrees F. Serve immediately to enjoy crispy coating.
Bacon-Wrapped Grilled Chicken Legs 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon sriracha, (optional) 4 chicken drumsticks 4 slices bacon, uncooked Whisk together soy sauce, honey, and sriracha (if desired). Add chicken legs, and toss to coat. Allow to marinade at least a half hour. Preheat grill to medium high. (If you don't have a grill, you can cook these in a hot skillet instead.) Wrap each chicken drumstick with one slice of bacon. The bacon will stick to the chicken pretty well, so you don't need to do anything to hold it in place. Place drumsticks on hot grill (or skillet) and cook approximately 10 minutes before flipping. Cook another 8-10 minutes or until internal temperature reaches 165 degrees F. Serve immediately.