Chipotle Chili Con Queso Mac

Another dinner from two weeks ago... Eric was a huge fan!

1lb penne pasta
1lb ground beef
2 tbsp EVOO
1 tbsp ground cumin
2 tbsp chili powder
3 tbsp chipotle sauce
1 small onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
2 tbsp unsalted butter
2 tbsp flour
2 c milk
2 1/2 c Mexican style cheddar cheese, shredded
1/4 c fresh cilantro leaves, chopped
1/2 c fresh parsley, chopped
1 14.5oz can of fire roasted tomatoes, drained

Preheat oven to 375 F.  Cook pasta to al dente according to directions.  In a large skillet over medium heat, heat EVOO.  Add grounded beef to skillet and add seasonings, cooking until meat is browned.  Add onion, garlic, and pepper.  Cook additional 5 minutes.  In a medium sauce pan, melt butter and add flour to it.  Cook for 1 minute over medium heat and then whisk in milk.  When milk begins to bubble, stir in cheese, cilantro, and parsley.  Season with salt and pepper and remove from heat and add drained diced tomatoes.  Once pasta is cooked, drain and add back to large pot.  Add contents of beef skillet and the cheddar sauce.  Stir to combine.  Transfer to a 2 1/2 quart baking dish, which has been sprayed and bake 30 minutes.

Slow Cooker Chicken Enchilada Soup

First meal in the new crockpot that looks just like the old cookpot=success :)

1lb skinless, boneless chicken breast, cooked and shredded
2 stalks of celery, chopped
1/2 yellow onion, chopped
3 garlic cloves, chopped
1 15.5oz can of whole kernel corn
1 14.5 can diced tomatoes
2 c chicken broth
1 10oz can enchilada sauce
1 4oz can diced green chiles
1/4 c chopped fresh cilantro
1 tsp ground cumin
1 tsp chile powder
1 tsp salt
1/2 tsp cayenne pepper

In a large skillet, heat EVOO over medium heat.  Cook celery, onion and garlic till tender.  Add all ingredients to slow cooker and cook on low for 6 hours or high for 3 hours.  Serve with tortilla chips (substitute for crackers as in typical soup) and shredded Mexican style cheese.

Spanish Rice Bake

When I first saw this recipe, I printed it but didn't make it for quite a while.  I knew it was something Eric would like but I had doubts about my palate enjoying it based on the ingredients.  Bottom line, if I had room, I would have gone back for a second spoonful but baby Bean is taking up too much room in his residence.

1lb ground beef
1/2 onion, finely chopped
3 cloves of garlic, finely chopped
1/2 c chopped green pepper
1 14.5oz can of fire roasted diced tomatoes
1 c water
3/4 c uncooked brown rice
1/2 c chile sauce (I used Frank's Red Hot Sweet Chili sauce)
1 tsp salt
1 tsp brown sugar
1/4 tsp Cayenne pepper (I added more to my own dish)
1/2 tsp Worcestershire sace
1/2 tsp pepper
1/2 to 3/4 c shredded cheddar (Mexican cheese blend)

Preheat oven to 350 F.  Brown the ground beef and drain off excess fat.  Transfer to a large pot over medium low heat.  Stir in onion, garlic, green pepper, diced tomatoes, water, chile sauce, salt, brown sugar, Cayenne pepper, Worcestershire sauce, and pepper.  Let this simmer (uncovered) for 30 minutes, stirring occasionally.  Transfer to a 2 1/2 quart casserole dish and press down into dish with wooden spoon.  Sprinkle top of shredded cheese.  Bake for 30 minutes until cheese is melted and bubbly.

Mexican Tinga

We ate left over Chili that I made on Sunday throughout the week as well as some quick easy meals so I figured it was time to cook again.  All of the ingredients in this dish I typically like but there was something about it (smell mainly) that made me not very hungry (pregnancy hormones?!) although Eric is downstairs chomping away despite the fact that he "wasn't hungry at all."  I also didn't have the tostada shells that seemed to be pictured in the recipe so we settled for tortilla chips.

1 tbsp of EVOO
1 small onion, sliced into rings
1 15oz can of petite diced tomatoes
1 chile pepper canned in adobo sauce and 1-2tsp of adobo sauce
2 garlic cloves
1 lb of shredded cooked chicken
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh chopped cilantro
tortilla chips, shredded cheese, and sour cream as garnishes

Heat EVOO in a pan to medium heat.  Add onions rings and cook until softened and translucent about 5 minutes.  In a blender or food processor, process tomatoes, chile pepper, and garlic cloves to a paste.  Pour into onions and add chicken.   Add salt, pepper, and cilantro.  Cover and turn heat to low simmer.  Simmer for 30 minutes.  Serve with chips, sour cream, and cheese

Chile Tilapia Tacos with Quick Mexican Rice

So I haven't posted in quite a while.  Last week I was a slacker, having just gotten back from vaca, and the week and a half before that, I was so spoiled eating all sorts of delicious foods in Myrtle Beach and Key West (and on the road at numerous fast food establishments-Nacho Cheese Chalupas at Taco Bell.... mmmmm).  I can't say I totally missed cooking but I definitely missed it a little bit.  It's hard when you just spent a week eating delicious buffalo chicken salads, platters of numerous fried wings dredged in a variety of hot sauces OR eating huge garlic bagels with bacon, egg and cheese OR gooey, cheesey lobster and shrimp mac & cheese OR crab cakes OR ginormous lobsters dipped in butter OR... well, you get the point.  I had to get to it and I promised myself I would really try to work on this blog or as long as I could and I figured being pregnant is really no excuse to stop.  I flipped through a few of my magazines and found this recipe for fish tacos and adapted it, adding a side of some pseudo homemade Mexican rice, and then Eric devoured it, which totally surprised me considering the face he made when he saw our menu posted on the frig for the week.  He went back for seconds and then thirds.  Be careful-it can be on the hot side!!!

1/2 c mayo
1 7 oz can of chipolte chile peppers in adobo sauce
3 tbsp flour
1/2 c cornmeal
1/2 tsp salt
2 eggs
2 tbsp Canola oil
1/2 lb Tilapia fillets, cut into bite size pieces
6 flour tortilla shells
1 c shredded red cabbage carrot mix OR coleslaw veggie mix
1/2 c salsa OR 1 roma tomato diced
1 c shredded Mexican cheese

rice side:
1/2 c uncooked brown rice
1/2 c canned diced tomatoes
1/2 c black beans, rinsed
1/2 tsp cilantro
1 tsp onion flakes
1 tsp adobo sauce (from chile peppers)

Combine mayo and 1 to 2 chile peppers and some of adobo sauce into a blender.  Add more sauce or heat and less for less heat.  Blend till combined and spoon into small bowl.  In shallow bowl, combine cornmeal, salt, and flour.  In another shallow bowl, beat eggs.  Heat canola oil in a large non stick skillet.  Dip fish chunks into egg, then cornmeal mix, and then into pan.  Cook until golden brown on each side.  Move to paper towels to drain and set aside.  Microwave tortillas for 10-15 seconds.  Make tacos, topping with fish, cabbage or coleslaw mix, salsa or tomatoes, cheese, and adobo chile sauce.

To make rice:  cook rice according to package.  Remove from heat.  Add tomatoes, beans, seasonings, and adobo sauce.  Return to a low burner for 3-5 minutes to heat through.  Serve as a side to tilapia fish tacos.

Serves 2-4

Fresh Salsa

I was getting tired of finding whole recipes because I am not a huge fan of big meals in the summer.  The heat murders my appetite and I tend to snack more.  We love salsa so I figured I'd give it a whirl to go with the tacos I was making for Eric tonight.  This recipe seems to taste best the day after it's been made.  The flavors seem to distribute better then (I actually made this yesterday) and it's super delish.  Next time I will likely double to recipe.  This makes about 4-5 cups.

5 roma or plum tomatoes, chopped
3 green onions, sliced thin
1 jalapeno pepper, seeded, chopped
1/4 to 1/2 c fresh cilantro, chopped
1/2 red onion, chopped
3 garlic cloves, chopped
1 tsp black pepper
1/2 tsp salt
1 tbsp lime juice

In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, cilantro, red onion, and garlic cloves to desired consistency.  Transfer to a bowl and mix in lime juice, salt, and pepper.  It had a medium heat to it so next time I may either add another jalapeno pepper or some cayenne pepper.  Refrigerate for at least a day for maximum tastiness.

Baked Chicken Chiles Rellenos

Slightly a pain to make.  It's awkward dredging the chicken in the egg and flour when it's supposed to be rolled up with toothpicks.  Other than that, it's tasty.

2 boneless skinless chicken breast, approx 1/3-1/2 lb each
1/4 c flour
2 tbsp cornmeal
1/4 tsp red pepper flakes
1 egg
1 tbsp water
1 4-oz can green chile peppers, drained well and chopped
1/2 c Monterey Jack cheese, shredded
2 tbsp snipped fresh cilantro
black pepper
2 tbsp butter, melted
salsa and/or rice to serve with

Preheat oven to 375 F.  Place each breast between plastic wrap and pound till 1/8 inch thick and in a rectangular shape.  In shallow dish combine flour, cornmeal, and red pepper.  In another shallow bowl, lightly beat egg and water.  For each roll, sprinkle chicken with chopped peppers, cheese, cilantro, and black pepper.  Fold and roll chicken, securing with wooden toothpicks.  Dip each roll up in egg mixture then flour mixture and place on a greased, shallow baking dish, seam side down.  Drizzle with melted butter.  Bake uncovered for 30 minutes or until chicken is no longer pink or reads at 170 F.  Remove toothpicks and serve with salsa and/or Spanish rice.