Slow Cooker Chicken Taco Meat

We've been craving Mexican style food lately, but I wanted to get away from the beef taco meat I use so much and try shredded chicken. Since the weather is still so hot, I decided to cook this Chicken Taco Meat in the slow-cooker, and it turned out really good with just the right amount of spice and heat. This meat can be used in tacos, either soft or hard shell, burritos and was even good in some chicken nachos that I put together quickly.

My crock-pot is large, probably too large for this recipe, but that's what I used. The meat was done in 3 1/2 hours on low, but it will depend on your crock pot as to how quickly the meat cooks. I would definitely try this the first time while you were home for the day, so you'll have an exact idea of how long the chicken needs to cook in your cooker.

I was very happy with the flavor of this meat and will do it the same next time. In fact I thought the meat turned out very well as I don't always like chicken done in a slow cooker. But this was really tasty and easy too. Only thing I didn't have was some avocado as the store was out, except for a couple of very soft ones.
Hope everyone is having a great week. We have finally had some rain and the temps tomorrow may stay around 89 degrees! We are ecstatic to say the least after weeks of drought and triple digit heat. The weeds in our yard are growing again, but I think most of the grass is dead. Sigh........Well, make some tacos, or use this meat in other favorite Mexican style dishes. Here's my recipe.

Slow Cooker Chicken Taco Meat

From Lynda's Recipe Box

Rotel Tomatoes are 10 ounce cans of diced tomatoes and chili peppers that come in several levels of heat. I use Rotel Original, which is spicy but not super hot.

2 pounds boneless, skinless chicken breasts or boneless chicken thighs (I used breasts this time)

1 can Rotel tomatoes

2 1/2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

2 large cloves garlic, sliced or minced

juice of 1 lime, optional

Lay thawed chicken in the slow cooker. Mix together the Rotel tomatoes with all the spices and the garlic. Pour over the chicken. Cover crock pot and cook on low for 3 1/2 hours, or more until the chicken can easily be shredded. Chicken thighs may take a bit longer to cook. When done, remove chicken to a platter and shred the meat using 2 forks. Squeeze the lime juice over the meat if desired, or just pass lime wedges along with the other garnishes. You may want to use some of the juices in the pot with the chicken to keep it moist. I always strain the juice and add the remaining tomato mixture back in with the chicken. Enjoy!  If making tacos, garnish with your favorite toppings. I love to use Cilantro, shredded cheese, lettuce, green onions, sour cream and avocado. What is your favorite way to garnish a taco?

Chicken Fajita Nachos with Easy White Cheese Dip

 I love the Fajitas at our local Mexican restaurant, and the Nachos too. Our favorite restaurant makes what they call "Fajita Nachos" with your choice of steak or chicken, and instead of using shredded cheese, they smother the nachos in their Queso Blanco Dip. My goodness, talk about deliciousness on a plate! So, I've tried to recreate this fantastic dish at home the last couple of weeks for my husband and I, just in time to celebrate Cinco de Mayo too!
 I took pictures both times trying to get a good one. Seems that the cheese looked better in my first photos, so that is why you'll see two different shaped plates.

 I don't normally order the white cheese dip at the restaurant, because I really prefer their salsa with the chips, but, when that Queso Blanco is covering nachos, I say yes please. Their simple white cheese dip really adds to these nachos and some of the other dishes on their menu. I haven't perfected the Queso Blanco yet, but it turned out pretty good this time. I kept it very simple. Make the cheese dip first, before you start the nachos, so the flavors have time to come together. It is quick to make since it is done in the microwave.
 I have to admit that I wasn't good at measuring; I tend to cook by looks and taste, so hope this doesn't keep you from trying this dish. We definitely enjoyed these nachos, twice so far, and I'll make them again. We tend to crave this type of food quite often.

Chicken Fajita Nachos with Easy White Cheese Dip

From Lynda's Recipe Box- made for 2

Nachos ingredients:

2 boneless, skinless chicken breasts

2 cloves garlic, minced

about 1 tablespoon fresh lime juice

salt and pepper

about 1/4 teaspoon cumin

about 1/2 teaspoon chili powder

1/2 half of a large yellow onion, sliced thin

1 green bell pepper, sliced thin -or a mix of colored peppers- I used red and green this time

white cheese dip

diced tomato for topping

diced avocado for topping, or any other topping you desire

good quality tortilla chips

Directions:

1. Make the cheese dip first; set aside.

2. Cut each chicken breast in half lenght-wise, and then slice each piece into thin slices against the grain. Place chicken in a bowl with the lime juice, salt and pepper, cumin, chili powder and the minced garlic and toss to coat evenly.

3. Heat a skillet over medium high heat. (I used my cast iron skillet.) Add 2 tablespoons of oil and add the sliced chicken to the pan. Let cook for about a minute then begin to stir and turn the chicken pieces as they brown, breaking them apart. When no pink remains and chicken is done, remove the meat to a bowl or plate. You may have to do this in 2 batches, if using more than 2 chicken breasts.

4. Add more oil to the skillet and add the onion and pepper. Stir it around as it cooks for 2-4 minutes, just until it begins to slightly soften. Remove veggies from pan.

5. Plate the nachos. Lay the tortilla chips on a plate, then add the onions and peppers, then the chicken. Smother the nachos with cheese dip, then add the diced tomatoes and avocado and other toppings that you desire. Enjoy!

Easy White Cheese Dip -Queso Blanco

1/2 pound white American cheese*, shredded, or diced small

3 small, yellow pickled chili peppers*, or 1 small pickled jalapeno pepper, minced

1/2 cup milk, more or less, depending on how well the cheese melts

Place cheese and milk in a microwave-safe bowl and microwave on high for 1 minute. Remoe bowl and stir well with a fork, or if it is really soupy a whisk. Stir until the cheese and milk is very well incorporated. It will depend on the cheese brand as to how well it melts and whether you will need more milk. If the dip isn't melted enough, microwave another 30 seconds and continue this until the cheese is melted. Add more milk as needed to get the consistency you want. Stir in the minced pickled peppers.

*Notes: White American Cheese is found at your local deli. I bought the Prima Della brand from Walmart and it melted well with less milk than another brand I bought earlier. Land of Lakes is supposed to be a good brand of cheese for dip making.

* Pickled yellow chili peppers, or pickled jalapenos are found on the pickle isle at your grocers. Trappy's  or Mezzetta are 2 brands I can buy here. They work really well in this dip.

NOTE: I found that many Mexican restaurants use white American cheese for the Queso Blanco that they serve.



Tex - Mex Beef Enchiladas - ground beef filling with a chipotle sauce

 I have a serious love affair with Tex - Mex food and I especially love enchiladas. I rarely order them in restaurants, but love making them at home instead. I found these wonderful ground beef enchiladas at Everyday Food and couldn't wait to try them. My husband and I loved the smoky,spicy flavor the chipotle chili gave the sauce. It is spicy hot, but not a fire alarm hot, so it does cool down. And considering that we both don't do well with real spicy food, we had no trouble with these enchiladas. Loved them, will make again next week, in fact. Hope you'll give them a try!

Tex - Mex Beef Enchiladas

adapted from Everyday Food

Sauce:

2 tablespoons olive oil

1/4 cup flour

1 can (15 ounces) of low sodium chicken broth

1 cup of water

1/2 of a medium onion, minced, my addition

1 1/2 tablespoons chili powder

1 teaspoon dried cumin - my addition

1 small, canned, chipotle chili pepper in adobo sauce, minced- my chili was about 3-4 inches long

1 tablespoon adobo sauce

Beef Filling:

1 pound lean ground beef

1/2 of medium onion

2 cloves minced garlic, my addition

1 teaspoon chili powder, my addition

1 teaspoon cumin

salt and pepper to taste

8 ounces freshly grated cheese, I used a Cheddar Jack cheese

1/2 cup cilantro

about 10 corn tortillas

1. In a saucepan over medium heat, cook the onion in the 2 tablespoons of oil until softened. Stir in the flour and the chili powder, and whisk for about 1 minute while the flour cooks. Slowly pour in the broth and water, whisking as you pour. Add adobo sauce and minced chipotle pepper, the broth and water. Mix well; bring to a boil, reduce heat and simmer about 10 minutes. Remove from heat until needed.

2. In a skillet, brown the ground beef and minced onion together. When meat is no longer pink, stir in the garlic and stir about 1 minute. Drain off any fat. Season the meat with the chili powder, cumin and salt and pepper.

3. To assemble the enchiladas:

Preheat the oven to 350 degrees F. Pour about 1/4 cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Warm the tortillas. I stacked the tortillas on foil, wrapped them up and placed in oven for about 10 minutes. They were ready to use then. Stir about 1/3 cup of sauce into the beef mixture. Place a rounded 1/4 cup of meat on each tortilla. Add about 1 tablespoon of shredded cheese, and roll up. Lay seam side down in the baking pan. Spread the remaing sauce over the enchiladas. Cover with the cheese. Turn oven up to 400 degrees F. and place enchiladas into the oven. Bake for about 20 minutes until cheese is melted and enchiladas are bubbly. Remove from oven and garnish with cilantro. I also added some diced green onion. So good -  enjoy!

Also check out my Chicken Enchiladas with Sour Cream Sauce
and my Shredded Beef Enchiladas.

Skillet Tamale Pie

 If you've followed my blog for awhile, you know that I love skillet meals or other one pot meals. If I can throw everything into a skillet and have a meal, I am so very happy. And if said meal is delicious and my husband likes it, I'm ecstatic! And if this wonderful recipe comes from Cook's Illustrated, "The Best Chicken Recipes", that I found last week while shopping at TJ Max for $8.00!!!, then I'm almost ready to do cartwheels. Almost. Good food and good bargains cause me to get excited.
This recipe calls for ground chicken, and I didn't have any, nor did I have ground turkey. But I had a pound of chicken breasts in the fridge, so I figured I'd make it work. I diced the chicken into small pieces. And the recipe said you could use a cornbread mix for the topping. I did as I was lazy in a hurry. I made some minor changes. I used Monterrey Jack cheese, instead of cheddar. I used a bit less garlic, and I added about 3/4 cup of frozen corn that was hanging out in the fridge. I'm adding this to my favorites list as it's easy to prepare, tastes great and it's a perfect week night meal.This is a mild tasting meal so if you like your Mexican style meals spicier, you'll need to add some more heat. We thought it was just spicy enough for the two of us. And the fresh cilantro is really a flavor booster, so try not to leave it out (unless you hate cilantro, that is). I hope you'll give this Skillet Tamale Pie a try. I think you'll love it.

Skillet Tamale Pie
slightly adapted from "The Best Chicken Recipes" form Cook's Illustrated
The recipe calls for ground chicken, but you can substitute ground turkey or lean ground beef.
Serves 4

2 tablespoons vegetable oil
1 medium onion, minced
2 tablespoons chili powder
2 garlic cloves, minced or pressed - recipe calls for 3
1 pound ground chicken- I used breasts that I sliced thin and then diced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce can of petite diced tomatoes, drained
3/4 cup frozen corn -my addition
4 ounces, 1 cup, shredded Monterrey Jack cheese - recipe calls for cheddar
2 tablespoons minced fresh cilantro
salt and pepper to taste
1 (6.5 ounce - 8.5 ounce) package of cornbread mix, made according to package directions - I used Betty Crocker. If you would rather use a homemade topping, I'll include the recipe below. 

1. Place your oven rack in the middle position in your oven. Preheat oven to 450 degrees F.
2. Heat the oil in a 12 inch oven proof skillet over medium heat. Add onion, chili powder and 1/4 teaspoon salt and cook until onion is soft, about 5 minutes. Stir in the garlic; cook 30 seconds.
3. Stir in the chicken and cook until half done at least and then add black beans and tomatoes to the pan. Stir until the meat is no longer pink.. Stir in the corn.
4. Mix corn bread batter to package directions.
5. To the skillet add the cheese and cilantro and mix until cheese melts. Season with salt and pepper to taste.
Dollop the cornbread batter over the the filling and spread into an even layer. Bake until the cornbread is baked through, about 10-15 minutes. Serve and enjoy!

Cornbread Topping
3/4 cup unbleached, all purpose flour
3/4 cup yellow cornmeal
3 teaspoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 tea. salt
3/4 cup buttermilk3 tablespoons melted butter.
Whisk the dry ingredients together in a large bowl
In another bowl, mix the buttermilk and egg together. Add to the dry ingredients and mix well. Stir in the melted butter. Spoon over the top of the Tamale Pie and bake as directed above. I have not tried this cornbread topping yet, but this is the topping that was included with Cooks recipe.

Tijuana Torte (a Mexican-style casserole)

While flipping through an old recipe book of mine, called "Some of the Best Recipes Ever Assembled into One Cookbook", I came across this Mexican-style casserole that I used to make often. While it wasn't a favorite of our kids, my husband has always loved it. Truthfully, it isn't my favorite Mexican casserole, but I do enjoy it as it has a layer of sour cream that really sets the Tex-Mex flavors off. I always put the canned tomatoes in the blender to pulse, because my family doesn't like chunky tomatoes in their food. Picky, I know, but I do what needs to be done to get people to eat! This easy casserole is layered like a lasagna and is mild in flavor. It calls for stewed tomatoes, which are somewhat sweet, but I sub diced tomatoes most of the time. Use whichever you prefer. I hope you enjoy this flavorful casserole.

TIJUANA TORTE

Ingredients:

1 pound ground chuck or ground round beef

1 medium onion, diced

1- 15 ounce can can diced tomatoes, or stewed tomatoes (I pulse them in the blender)

1 - 8 ounce can tomato sauce

1 -4 ounce can diced green chilies

1 package taco seasoning

flour or corn tortillas- I used 18 fajita sized flour tortillas,(6 for each layer), but any size will work

about 1 cup of sour cream

1 pound freshly grated cheddar cheese

1. Brown ground beef and onion in a skillet; drain off any fat from the meat. Add the rest of the ingredients to the meat, and simmer for 10 minutes.

2. Place 1/4-1/2 cup of mixture in the bottom of a 9x13 inch non reactive baking pan. Place a layer of tortillas over that.

3. Place about 1/3 of the meat mixture over the tortillas. Sprinkle with shredded cheese.

4. Add another layer of tortillas, and then a layer of meat sauce. Cover with more cheese; then dollop with all of the sour cream and gently spread out.

5. Lastly, cover with the rest of the tortillas, the meat sauce and the rest of the cheese.

6. Bake in a preheated 350 degree oven for 25 minutes, until cheese is bubbly.

Remove from oven and let cool about 10-15 minutes before serving. Enjoy!

NOTE: I usually make this casserole in 3 layers, but it would work well in 2 layers, if preferred.

Baked Creamy Chicken Taquitos

These are very flavorful, mildly spicy Baked Chicken Taquitos, and my photos are definitely not doing them justice. But everyone was hungry, so I took a few quick pictures before eating and thought I'd take more after the meal was finished. I forgot to mention that fact though and there were none left. Not a one. So, I am stuck with these bad photos until the next time I make them. And I will make them again. I found this recipe at The Sisters Cafe, and knew my daughter and husband would like them. These Baked Taquitos are spicy and creamy on the inside, and crisp on the outside. If baked long enough the tortillas will crisp, without having to fry them in oil. They go with any Mexican food coombination, and are easy to put together. I brought home a rotisserie chicken from the store and used part of it for this recipe. Here's how they are made.

BAKED CREAMY CHICKEN TAQUITOS

slightly adapted from The Sisters Cafe

1/3 cup (3 ounces) cream cheese

1/4 cup green salsa (salsa verde)

1 tablespoon fresh lime juice -do not omit this!

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder-I omitted this

1/4 teaspoon garlic powder

3 tablespoons chopped fresh cilantro- I only used about 1 T.

2 tablespoons diced green onions

2 cups shredded, cooked chicken- I used a rotisserie chicken

1 cup grated pepper jack cheese

small corn tortillas, or fajita size flour tortillas-I used flour

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for 20-30 seconds so it's easy to stir. Add green salsa, lime juice,cumin, chili powder, and garlic. Stir and then add green onions and cilantro. Add chicken and cheese and mix.

You can do this step early in day and keep it in the fridge.

Work with a few tortillas at a time and warm in the microwave until they are pliable enough to roll without cracking.

Place 2-3 tablespoons of chicken filling on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can and lay on the baking sheet. Lay all of the taquitos on baking sheet,making sure they are not touching. Spray the tops of taquitos with cooking spray and sprinkle lightly with some kosher salt.

Place pan in oven and bake for 15-20 minutes, or until crisp and brown. Watch that you don't burn the ends. Dip them in salsa, guacamole, or sour cream. Enjoy!

Stacked Chicken Enchiladas - an easy cassarole

My week has been busy with an ill granddaughter to help with, and then my husband got sick, so I really haven't cooked much. I hope next week is healthier. But I do have a recipe to share. Would you like having a yummy chicken enchilada casserole recipe that is fairly easy to throw together? A rotisserie chicken is called for in this recipe, which cuts down quite a bit in the casserole's preparation. Of course, you can used leftover baked chicken, or even turkey, if desired. A delicious, spicy, but mild sauce is layered between roasted chicken, corn tortillas and Monterrey jack cheese and baked for 15-20 minutes, which makes it easy enough even for a week night meal. This is supposed to be a 30 minute meal from Cook's Country, but I went over a few minutes. I like the smaller size of this casserole as it's not so huge for a smaller family. But it packs plenty of flavor! My husband prefers actual enchiladas to this casserole, but I don't always have time to make them. This dish is a delicious substitute, so I hope you'll give it a try.

STACKED CHICKEN ENCHILADAS

adapted from Cook's Country

1 tablespoon canola oil

1/2 onion, chopped fine

3 tablespoons chili powder

2 teaspoons ground cumin

2 (8-ounce) cans tomato sauce

3/4 cup low sodium chicken broth

1/2 teaspoon salt

1 (4-ounce) can of chopped green chilies

1 rotisserie chicken, skin discarded and meat shredded ( about 3 cups of meat)

2 cups shredded Monterrey Jack cheese-recipe calls for Mexican cheese blend

12 (6 inch) corn tortillas

1. Place an oven rack in middle of oven and preheat oven to 400 degrees. Heat oil in a large saucepan over medium high heat and saute onion until soft, about 5 minutes. Add chili powder, and cumin and cook until fragrant, about 30 seconds. Stir in the chicken broth, salt and tomato paste. Cook until slightly thickened, about 5 minutes. Cover and keep warm.

2. Toss the chicken, 1/4 cup sauce, 1 cup cheese and green chilies in a bowl. Tortillas are supposed to be softened in a microwave, but mine were fresh and soft, so I skipped this step.

Now, spread 1/2 cup of sauce in the bottom of an 8x8 inch baking dish. Lay 4 tortillas over the sauce in the baking dish. Cover the tortillas with half of the chicken mixture.. Top chicken layer with 4 more tortillas, and then cover with half of the sauce mixture. Cover with remaining chicken mixture, then the last 4 tortillas, and the rest of the sauce. Cover with the remaining 1 cup of cheese.

3. Place a piece of foil tightly over the baking dish and bake about 15 minutes until heated through. Remove the foil and bake until the cheese is lightly browned, about 5 minutes. I let it cool about 10 minutes before serving. Enjoy!

NOTE: If you prefer a spicier dish, you can used pepper jack cheese as a substitute.

Chicken Enchiladas with Sour Cream Sauce

One of my family's favorite meals is enchiladas. I've already shared my Shredded Beef Enchiladas with you. It happens to be one of the most popular posts in Lynda's Recipe Box! Today, I'll share my favorite recipe for Chicken Enchiladas with Sour Cream Sauce. I've been experimenting with these for several years now and I'm finally happy with the results. The chicken filling has just the right amount of spiciness to go with the creamy sauce and melted cheese. The addition of Salsa Verde to the white sauce really is a flavor booster! This recipe is easy to adjust to your own tastes and ingredients that you have on hand. I prefer using corn tortillas, but you may substitute the flour tortillas, if you wish. The corn tortillas need to be softened before filling. There are a couple of ways to do this. Some cooks have good luck warming the corn tortillas in the microwave, however, it doesn't work for me. They still fall apart too much, so I always resort to softening them in a skillet with just enough oil to cover the bottom of the pan. Lay the tortilla in the hot pan and let it come to a sizzle and flip it over with tongs. Let the tortilla start to bubble and remove from the skillet and lay on paper towels to drain and cool. You'll need 10-12 corn tortillas for a 9x13 inch pan.

You may use leftover chicken or turkey for these luscious enchiladas. Or, you may use skinless, boneless chicken breasts. Either simmer them in water for about 15-20 minutes or bake in the oven. When done, shred or chop the meat. For a super easy idea, buy a rotisserie chicken from your local deli and take the meat off the bones. I like to cook a whole chicken in the crock pot for the meat because I love the flavor of the white and dark meat together, but any of these suggestions will work. I used the boneless chicken breasts this time, about 1 1/2 pounds, cooked, shredded and then coarsely chopped. To assemble, pour some white sauce in the bottom of baking dish. Fill each tortilla with chicken mixture and wrap up and place in baking pan. Pour more white sauce over enchiladas and top with cheese. Bake and devour! Let's make them!

CHICKEN ENCHILADAS with SOUR CREAM SAUCE

from Lynda's Recipe Box

For chicken filling;

About 3 cups of cooked, shredded chicken

1/2 cup of sour cream sauce, (recipe below), or just enough to moisten chicken

1 4 ounce can of chopped, green chilies

1/2 cup diced onion, lightly sauteed in small amount of oil (optional)

1 cup of shredded Monterrey Jack Cheese, or cheddar

salt and pepper to taste

Mix all ingredients in a large bowl.

Sour Cream Sauce:

2 tablespoons butter

2 tablespoons flour

1 large clove garlic, minced

2 cups chicken broth or stock, or 1 can purchased broth

1 -7 ounce can of Salsa Verde, or equivalent from a jar of Salsa Verde (green salsa)

1/2-1 cup of sour cream

salt and pepper to taste

Melt the butter in a large saucepan. Add the garlic and saute just til fragrant. Add the flour and stir to make a roux. Pour in the chicken broth and Salsa Verde and whisk until it comes to a simmer. Cook until sauce is thickened. It will be sauce like, not too thick. Remove the pan from heat and stir in the sour cream. Taste to see if you want to add more sour cream. Cool.

Other ingredients;

12 corn tortillas

2 cups of shredded Monterrey Jack or cheddar cheese

To assemble enchiladas:

Pour about 1 cup of sour cream sauce in a 9x13 inch baking pan. Soften tortillas in oil or in the microwave. Lay out tortilla and add about 1/3 cup of chicken filling to each tortilla. Wrap it up and lay it in the pan. Repeat with remaining filling and tortillas. It will take 10-12 tortillas.

Pour remaining sour cream sauce over the rolled enchiladas. You may not wish to use it all, go by your own preference here. Sprinkle more cheese over tops of enchiladas. Bake in a preheated 350 degree oven for about 25- 30 minutes, or until bubbly. Cool a few minutes before serving. Garnish with chopped green onions and cilantro, if desired. Enjoy!

NOTE: This dish may be prepared early in day and refrigerated; then bake at dinner time a few minutes longer.

If you prefer some onion and peppers in the sauce, just add some diced jalapenos and onion to the butter and cook until softened, then stir in the flour and broth and finish. We love the Salsa Verde in the white sauce as it gives just enough spicy flavor to this delicious dish. The 1/2 cup of sour cream seems just right, flavorful, but not over powering.
I love serving these Chicken Enchiladas with my Tex-Mex Rice and a simple salad, plus some Guacamole Dip and chips. This is a great meal any time of year!

Chicken Quesadillas with Corn and Summer Squash (another recipe for the prolific Zucchini!)

Do you still have zucchini overflowing your kitchen and garden? Or, does it just jump into your hands at the farmers market, like it did to me this week? I've had a deep love for summer squash since I was a kid and I just can't get enough of it. Of course, growing up we ate it fried (which is divine), or in Zucchini Bread (which is heavenly), but I've been trying to come up with more options, such as the Stuffed Zucchini, that I made earlier this week. Last night I decided to make quesadillas, since dinner was just going to be for Son Number 2, and myself. My fridge is overflowing right now with veggies, so I decided to add them to the quesadillas, which turned out to be a great idea as they were so full of flavor! Quesadillas are easy to make. Just lay a tortilla on a hot pan or griddle and top with cheese and the chicken and the veggies.

Let cook until the cheese is all melty and gooey like, and then top with more cheese and another tortilla. Hold your hand against the top tortilla and gently flip the whole quesadilla over with a large spatula, to brown on the other side. Carefully now, stuff can fall out!

As soon as it's done, take a pizza cutter and cut into fourths and then repeat with the rest of the ingredients. The sauteed vegetables really made these quesadillas! I made 5 total, so my husband and I had leftovers for lunch today and they were still good warmed up. We loved the addition of the squash and corn, so this will be a regular at our house now! I'll tell you how I made them.

CHICKEN QUESADILLAS with CORN and SUMMER SQUASH

2 boneless, skinless chicken breast halves, cut in strips

juice 1/2 of a lime and 1 T. olive oil, mixed together

1 ear of corn, kernels cut off

1/2 of a small zucchini, seeded and diced

1/2 of a yellow squash, seeded and diced

about 1/2 cup red onion, large dice

diced bell pepper, if desired

about 12 ounces freshly grated Monterrey Jack Cheese

1 package flour tortillas, I used the Fajita size (small)

Lay the chicken strips in a glass pan and mix the juice of the lime with 1 T. olive oil and sprinkle over the chicken. In a medium hot skillet, add 1 T. oil and the corn kernels, the diced zucchini and yellow squash, onion and bell pepper, if using. Season with salt, ground cumin, pepper and a little chili powder, if desired. Saute for 2-3 minutes, just to soften, but leave them crisp tender. Remove veggies to a paper towel lined plate. In the same skillet, add the cut up chicken and season with the same spices used on the veggies. Sorry that I didn't measure, I just always eyeball it. When chicken is white around the edges, turn over and cook until done. It only takes a couple minutes total for the chicken if you slice it fairly thin.

Heat another skillet or griddle to medium high heat. If desired, spray one side of a tortilla with Pam and lay it on the griddle. Sprinkle with cheese. Add a few slices of chicken and some veggies. When cheese melts, add more cheese on top, then another tortilla, and carefully turn it over to brown on the other side. Cut in fourths to eat. Enjoy!

There are short cuts for these quesadillas of course. You can use leftover chicken, either baked or grilled. The same goes for the veggies. Use those leftover grilled vegetables! In fact, the veggies were so good in this, that you could leave out the chicken and they'd still taste great!

Have a great week end!

Southwestern Chicken and Rice Skillet Dinner

I don't know about you, but I love making skillet meals, you know, where everything goes in the skillet and and it's done, except for making a salad! I came up with this dish years ago as something quick to make on really busy nights. It started as a side dish and then I decided to add chicken to it and it became a main dish! I've also used ground beef in place of the chicken, but we really prefer the chicken. You need to chop the onion, garlic and peppers before beginning and cut the chicken into about 1 inch pieces. I sometimes slice a carrot and add to the mix too. Heat oil in a large skillet; add the onion, peppers, garlic and chicken and saute til chicken is about half cooked- then add spices, corn, broth, salsa and rice. Cover pan with lid and cook 15 minutes on low heat.

Take off lid and add black beans and stir gently with a fork. Put cheese on top and lid back on the pan for another 5 minutes with the heat on low. Remove pan from heat.

And you are now ready to eat! It cooks in 15-20 minutes, so this is about a thirty minute meal by the time you chop the veggies! That's easy enough! Serve with a salad and maybe some tortillas or cornbread. My husband loves the leftovers rolled up in a tortilla with lettuce and tomato, and more cheese of course!

SOUTHWESTERN CHICKEN and RICE SKILLET DINNER

From Lynda's Recipe Box
4 boneless skinless chicken breasts, cut into 1 inch pieces

1 cup white rice

1 clove garlic, minced

1/2 onion, diced

1 poblano pepper, diced, or you may use bell peppers or jalapeno or any you want, really

1 carrot, peeled and sliced, optional

1 cup of frozen or fresh corn

1 can of black beans, drained and rinsed

2 cups chicken broth, low sodium if possible

1 cup Pace salsa or picante sauce

1 1/2 ts. chili powder

1/2 tsp. cumin

1/2 tsp. black pepper

1 tsp. sea salt

2 T. oil

1 cup of Monterrey Jack cheese, shredded

In a large skillet, over medium high heat, heat the oil and add the diced onion, minced garlic and the chicken pieces and stir around until chicken is beginning to turn white. Add the chili powder, cumin, corn, diced peppers and salt and pepper. Stir in the chicken broth and the salsa. Next add the rice, but don't stir. Put lid on pan and simmer on low heat for 15 minutes. Remove lid and add black beans to mixture in the pan and stir gently with a fork. Really, you just want to distribute the beans evenly without stirring very much. Stirring the rice at this point can result in mush! After adding the beans, sprinkle 1 cup of Monterrey Jack cheese over the rice and cover pan with lid and let set another 5 minutes. Dinner is now served! Sprinkle with cilantro or chopped green onions, if desired. Hope you enjoy!

NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic and maybe a spicier salsa.

I am submitting this recipe to Patsy, at Family, Friends and Food, where she is having a contest sponsored by Pace. If you have a recipe that used Pace salsas, head over to Patsy's blog and enter your recipe. You could win free Specialty Salsas! Submit your recipe by this Saturday!

Build Your Own Taco Salad

I've made Taco Salad for years and it has gradually evolved into a build your own salad. I used to mix the whole thing into a large bowl, but when you have a couple of extra picky kids, I couldn't always make it the way I liked if I wanted them to eat! I'm sure some of you have been there! Our daughter, the youngest will eat most things, but her older brothers were so picky growing up. One of them still is! So, the "build your own" idea works well for us. I cook the meat and add seasonings, and chop all veggies and put in separate bowls. My husband and I like ours pretty much the same, except, he won't eat avocado or black olives, so you see my dilemma. I buy the avocado just for ME! I have to eat the whole thing, hehe! Here's how I make Taco Salad;Build Your Own Taco Salad
1 pound lean ground beef- chuck or sirloin
1/2 finely diced onion, optional
Brown the beef and onion in a skillet until done. And I do brown the meat and don't turn it until it has a brown color; I don't like grey meat that isn't allowed to brown! Drain all fat from the skillet. At this point I add spices, or if you prefer, you can use a ready made taco seasoning.
I use 2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp.garlic powder
1 tsp. onion powder, (only if I don't use the fresh onion)
1/2 tsp. black pepper
1 tsp. salt
Stir these into the drained meat and taste the meat to see if it needs more seasoning. Tasting your food as you prepare it is important! And like I said, use a prepared taco seasoning if you wish-I won't judge! :)
As for the rest of the salad, the amounts depend on the size of your family. Here's what I use.
1 head of iceberg lettuce, or a combination of iceberg and romaine, finely chopped
1/2 a red onion or a bunch green onions, finely diced
3 or 4 Roma tomatoes, diced
1 avocado, diced
black beans, drained and rinsed
fresh or frozen corn, thawed
sour cream
salsa, purchased or homemade
cilantro, if desired
shredded cheese
tortilla chips, I try to buy low salt chips
We start with the chips on the plate first, next the meat, lettuce and tomato, and then whatever ingredients you desire, ending with cheese, sour cream and salsa! Enjoy!
What do you like on your taco salad?

Chicken, Black Bean and Corn Burritos, and a Baby!

I bet I got your attention! No, it's not me who is having a baby, it's my lovely daughter-in-law and we are counting down the days! I realized that I haven't mentioned this wonderful fact yet on my blog, but time is running out and I'm getting soooo excited that I just can't contain myself!This is our first grandchild and I am getting nervous and excited and a little crazy with the idea that she only has 18 days till her due date! Time is fast slipping by and I need to cook and get some make ahead meals in the freezer for them, so I've been racking by brain and scanning all of your wonderful blogs for either freezer friendly food, or things that will be quick for her to make. My DIL will have to go back to work, but she will have about 10 weeks off, so that will be a great help. If you have any advice or freezer friendly food ideas, please let me know in the comments. PLEASE! Whew, I got that out of the way, but seriously, it's getting hard for me to concentrate. But, I do have a recipe for you, a very easy and delicious recipe! It is great for lunch or an easy dinner! These Chicken, Black Bean and Corn Burritos are very versatile, so that you can change around the ingredients according to what you have on hand, or your personal likes.

First, you will saute onion, poblano chili, fresh corn and garlic in a little oil until soft; then add in some diced chicken to brown, or you may use some leftover cooked chicken. When veggies are soft and chicken is done, add some chili powder and cumin to skillet along with a can of drained

black beans. Stir ingredients around until beans are heated through and spices are fragrant. It smells so good! Add some salt and pepper, and you can either add 1/2 cup of salsa to the skillet, or let everyone add their own salsa at the table. On a large 9-10 inch burrito size tortilla, (that have been softened in oven or microwave), place about 1/4 of this mixture. Top this with cheese, sour cream (yes!), salsa, and cilantro. Fold in sides of tortilla over filling and then roll up, enclosing the filling. Oh, are these ever good! Cut in half, if desired; this is enough for 4 large burritos!

CHICKEN, BLACK BEAN and CORN BURRITOS

1 tbs. olive oil

1/2 a large onion, diced

1 poblano pepper, seeded and diced

1 large clove garlic, minced

1 large, boneless, skinless chicken breast half, diced( or you may use leftover cooked chicken)

1 can black beans, drained and rinsed

1 ear of corn with the kernels cut off, about 1 cup,( or use 1 c. of frozen corn)

1 1/2 tsp. chili powder

1/2 tsp. ground cumin

salt and pepper to taste

4 burrito sized flour tortillas (large)

1/2 cup, or more of salsa

sour cream

shredded cheese

chopped cilantro, if desired

shredded lettuce, if desired

In a large skillet in 1 tbs. oil, saute the onion, corn and poblano pepper for 4-5 minutes until it begins to soften, then add the garlic and uncooked chicken and saute til chicken is done. If using precooked chicken, just add it with the drained black beans, chili powder, cumin and heat through. At this point, you may add the salsa to the skillet, if desired, or you may serve the salsa on the side. I've done it both ways and either way works great. Adding the salsa to the skillet just makes the filling more moist. But if you have someone that doesn't like salsa, you may leave it for the table. Warm the tortillas in the oven or microwave. On a burrito, place about 1/4 of the mixture in the center. Add toppings of choice, such as shredded cheese, sour cream, more salsa, cilantro, etc. Fold in each side of tortilla over the filling. Then roll up to enclose all the filling. Cut in half, if desired. These are so flavorful, but not too spicy. If you prefer more heat, use hot peppers in the filling or a hot salsa. These burritos are delicious served with chips and my Guacamole dip, or my Tex-Mex Rice! Enjoy!

I so enjoy your comments! I appreciate all of you who read my blog regularly and all of you just stopping by every so often. Hope you're having a great week!

Corn, Black Bean and Tomato Salsa

New photo added 5-26-2012. A few years ago a friend brought a version of this salsa to a picnic we both attended and it was an instant hit, with absolutely none left over. I've changed it a little, of course, and for one thing I added the tomatoes. When you can get in season fresh tomatoes this salsa can't be topped! It is so fresh and vibrant and popping with flavor and color! I can't wait for the tomatoes in my garden to grow so I can make lots of this tangy salsa. I do use canned black beans, drained and rinsed really well, but you could certainly cook your own if desired. Fresh corn is the best also, but canned does work and so does left over grilled corn. In fact, the grilled or roasted corn is really yummy in this dish. Top it off with fresh peppers and onions and some lime juice and you've got an instant hit at any gathering. Let's make some now.

CORN, BLACK BEAN and TOMATO SALSA

1 can black beans, rinsed and drained well, or about 2 cups of home cooked beans

1 1/2 cups fresh, frozen, grilled, or canned corn(drained)
4-5 Roma tomatoes, diced small
1 bunch green onions (scallions) sliced, or some diced red onion, or vidallia onion

1-2 jalapeno peppers, seeded and minced, or other pepper of choice

1/2 bell pepper, if desired, diced

1 clove garlic, minced or pressed

1 diced avocado, diced, optional

1 small can sliced, black olives, optional

about 1/4 cup fresh lime juice

1Tbs. canola or olive oil
salt and pepper to taste

1/2 cup diced cilantro, if desired

Dice up vegetables and combine in a large bowl. Add minced garlic, lime juice and oil and mix well. Cover and refrigerate for a couple of hours before serving. You can make this salsa as hot or mild as you like. Serve with lots of tortilla chips! I normally don't add the avocado because my husband doesn't really like it, but he's not home now, so I'll eat it before he gets here! hehe

Actually, the avocado doesn't keep well if you have any left over the next day, but you can always pick it out. This is a taste of summer on a chip, but I couldn't wait for summer to get here to make it and share it with you. Enjoy! What's your favorite summer salsa?

Shredded Beef Enchiladas

As you can see, I was on a Mexican food kick this week, and I thoroughly enjoyed every tasty minute of it! Sometimes, you just gotta give in to your cravings! In fact, I think I feel a pasta craving moving in, so I'll probably be posting pasta in a few days! But, I must share these Shredded Beef Enchiladas with you first as they are so delicious and addictive! The most time consuming part of this recipe is cooking the roast. But, I did mine in the crock pot, so I did not have to really watch it closely, so that was a big help! However, I did brown the roast, with spices, on top of the stove, and then placed the roast in the crock pot and cooked on low for about 6-8 hours. I actually did this 1 day ahead of making the enchiladas, but you of course can do this all in 1 day. So, I sprinkled the roast with spices, browned it in a large pan in some oil, and then transferred said roast to a slow-cooker. I then finely chopped 1 onion and 2-3 large cloves of garlic and threw them in with the roast, along with some broth. Cook until very tender and roast pulls apart easily. Then, you want to shred meat and add some canned green chilies to the meat.

I broke the meat apart in chunks and then shredded it. I also added black beans and cheese to the meat mixture, but I forgot to take a picture of it, so visualize that part in your mind, OK? Next, I took some corn tortillas and fried them in a little oil and drained them on paper towels. Then, I took the meat filling and spread on the tortillas and rolled them and placed in a baking dish that had enchilada sauce in it.

See, I've got a slit in one. My tongs tore a couple of the tortillas, but that won't hurt if the tear is small. So, roll up all the enchiladas nicely in a row, and then spoon some more sauce over each one. And of course, we need more cheese on these babies! I used a cheddar and jack cheese on the top because that's what I had. Use the cheese of your choice here.

Bake in oven for about 25 minutes and you are ready for an appetite pleasing feast that your family will love! By using the crock pot, I did not have to check the oven every so often to make sure there was enough liquid in the pan. But, you can do it either way, because they work equally well. So let's make this palate pleasing dish now, and your taste buds will thank you!

SHREDDED BEEF ENCHILADAS

For the beef, you'll need 1 chuck or round roast( I used a 2 1/2 pound roast)

chili powder

salt and pepper

cumin

3 cloves garlic, minced

1 onion, diced

1-2 cups of beef broth or water

1-2 canned of chopped chili peppers

1 cup shredded Monterrey Jack cheese, for filling

corn tortillas, I used about 24 ( have extra in case some tear too badly to use)

enchilada sauce, canned or homemade ( I wimped out and used about a 28 ounce size can, sorry!)

1 can black beans, drained and rinsed, if desired

2-3 more cups of shredded cheese for the topping ( I used Cheddar and Monterrey Jack)

Liberally sprinkle roast with salt, pepper, chili powder,and a little cumin. In a large dutch oven over medium heat, brown roast quickly in 2 tablespoon of oil. Don't let meat burn! Place the roast in a crock pot with the diced onion and the garlic. Add about 1 cup of beef broth or even water, and cover pot and cook on low until very tender and meat shreds easily, about 6 hours, or up to 8 hours, depending on size of roast. I used a 3 pound roast. When roast is done, remove meat to a bowl or plate and cool for a few minutes. Skim the onions and garlic out of the pot and add to the roast. Taking 2 forks, shred the roast into bite size pieces and if the meat is dry add some of the cooking liquid to the meat. You want the meat to be moist but not sloppy. Add the drained ,canned chili peppers and the cheese to the meat mixture and stir. Taste to see if you need to add more seasonings.

For tortillas: In a small skillet over medium heat, add oil to about 1/4 inch depth. When oil is hot, add 1 tortilla at a time to skillet. When tortilla starts to puff, turn over with tongs, and then remove tortilla to paper towel lined pan to drain. Continue with rest of tortillas.

To assemble these enchiladas, you'll need 2 9x13 inch baking pans. Place 3/4 cup of enchilada sauce in each pan to cover the bottom. Taking a tortilla, place a couple of spoonfuls of meat mixture along the tortilla and roll up. Place enchilada into pan and repeat. I fill the tortillas fairly full, but you must be able to wrap them some to contain the filling. After enchiladas are all rolled, spoon more enchilada sauce over the tops and add the rest of the cheese. Place pans in a preheated 350 degree oven and bake for about 25 minutes, until bubbly. Remove and let cool 5 minutes or so before serving. Enjoy! Serve with Tex Mex Rice and a salad, and maybe some Guacamole and chips!

If this recipe is too large for what you need, you can adjust this by using 2 cups shredded beef and 1/2 can of beans and that would be enough for 1 pan of enchiladas. However, I like having the extra for leftovers the next day, or they can be frozen. This may seem time consuming, but these enchiladas are worth the effort when your having that Mexican food craving that just won't go away! What are you craving?

Tex-Mex Rice and Family, Friends and Food, and Adopt a Blogger#3

My family loves Tex-Mex and Mexican food, so it seems like I make it every week, even if it's just taco salad. When I need rice, I make this recipe that is very versatile, so that you can change some of the ingredients and have anew dish, but the basic recipe is still there. For instance, I used a poblano pepper and 2 Roma tomatoes in this, but you could change to red and green bell peppers, or use jalapeno peppers, or even stir in some meat or black beans and corn. It's very flavorful and a great accompaniment to my Chili Tortilla Bake or my Quesadilla's or, the Baked Pork Shoulder for Carnitas. So, let's make this, OK?
TEX-MEX RICE
1 cup white rice
2 cups chicken broth
2T. oil
1/2 cup diced onion
1 medium poblano pepper, stemmed, seeded and finely diced,
1 large clove garlic, minced
2 Roma tomatoes, diced
1 tsp. chili powder
1/2 tsp. cumin
1/2-1 tsp. kosher salt, or sea salt
In a large sauce pan add 1 tablespoon oil and heat to medium heat. Add the onion, pepper and garlic and saute for a couple on minutes just until slightly softened. Add the chili powder, cumin, rice and the other tablespoon of oil and stir until the spices are very fragrant and the rice is glossy and coated with oil, about 2 minutes. Do not scorch the rice and spices. To the pan add the chicken broth, tomatoes and salt, and bring to a boil. Reduce heat and cover pan and cook on low for 15 minutes. Turn off heat and let rice set for 5-10 minutes. When ready fluff rice with a fork and enjoy with your favorite Tex-Mex dishes! Top with cilantro is desired.

Now, for some exciting news! I have been adopted! No, I'm not getting new parents, I'm in the Adopt a Blogger #3, the mentoring program that was started by Kristen at Dine and Dish. There are 114 new and experienced bloggers taking part in it this time around! I want to thank Kristen for including me as one of the "newbies" up for adoption. She has put a lot of work into this program, and here she is, expecting her 4th child any day now! I have been adopted by Patsy from Family Friends and Food, a wonderful blogger who has lots of yummy looking recipes that I am wanting to try, and she also has info on food products and her favorite cooking gadgets. She's been blogging for a couple of years and has a beautiful blog that I hope all of you will check out! I am really looking forward to getting to know Patsy and learn some tidbits that will help me to improve my blog. And, Patsy, thank you, in advance, for your help. I really appreciate it!
Now, my question. When you were a new blogger, did you have a mentor that helped you out, or did you have to learn on your own?

Baked Pork Shoulder for Carnitas

My family loves, loves, loves Mexican or Tex-Mex food! I make it every week, even if it's only Taco Salad or Tacos. But this week I made Carnitas, which is a taco made with braised pork shoulder and they are so good! Pork shoulder roasts are usually very economical to buy and you get a lot of meat for your money, which is a major plus these days. I paid $1.49 pound for this 71/2 pound roast roast which will last several meals, or I can put half in the freezer, which I did.

To prepare the roast, first rinse well with water and pat dry with paper towels. Add your spices, lots of spices, then brown it some on top of the stove. Add some chopped onion, garlic cloves, peppers and some broth or water and stick in a slow oven for a few hours. You could also do this in the slow-cooker. When done you take couple of forks and shred the meat and I like to add

the onion and pepper mixture that I have fished out with a slotted spoon. At this point, you can freeze some of the meat if desired. You will need to add some of the pan juices to the meat to keep it from drying out in the freezer. To ready the meat for the tacos, place meat in a hot oven for 20 minutes or so, until the meat browns and then it is ready to devour! Place meat on heated corn tortillas and whatever toppings you desire! The flavors are amazing and the meat is tender!

Add a squeeze of lime, if desired, along with salsa, sour cream, avocado, cilantro or whatever you favorite toppings are. Carnitas are very addictive. This meat is very addictive, as it is also good served by itself. We also use leftovers for sandwiches. Note: you may use a smaller pork roast, just adjust the cooking time. A 3 pound roast will get done more quickly.

BAKED PORK SHOULDER FOR CARNITAS

1 pork shoulder roast, any size (mine was 71/2 pounds)

4-6 cloves of garlic , I used 4 very large cloves

1large onion,diced

1-2 jalapeno peppers, minced, or other peppers of choice

spices- chili pepper, cumin, garlic powder, kosher salt and pepper, or others you like

2 cups broth or water

Corn tortillas, softened

Rinse roast with water and dry well with paper towels. Liberally sprinkle roast with salt and pepper and other spices. In a dutch oven in 2 Tbs. oil, brown the roast on all sides over medium high heat. Watch carefully as the spices can burn easily, so do this quickly. (You can skip this if pressed for time.) Add the liquid to the pot along with the garlic, peppers and the onion. Cover and bake in a slow oven. I baked it at 300 degrees for about 41/2 hours. Meat is done when a fork can easily pull the meat apart. Remove from the oven and taking a fork in each hand, shred the meat. It should fall into bite sized pieces easily. Then, I like to take a slotted spoon and gather the bits of onion mixture from the broth and add it to the meat. I don't want to waste a bit of goodness here! You may freeze some of the meat for a later meal, as long as you add some of the pan juices to it ti keep the meat moist. To do the Carnitas, pace the shredded meat in a baking pan and place in a 400 degree oven for 20 minutes or so until meat is brown and slightly caramelized. Now you are ready to build your Carnitas!

Soften the corn tortillas by placing in the microwave until they puff a little. Or, you may cook them in a small amount of oil in a skillet over medium heat, flipping over when they begin to puff. You will need to drain them on paper towels, if frying. Place tortillas on plate and add all the yummy toppings you want! The meat is melt in your mouth goodness, and it only gets better when you add salsa, avocado, green onions and whatever else you like! The only problem with these is that you may want to eat a vast amount, as the flavors are so enticing and delicious! Do you make Carnitas and if so, what toppings do you like?

Guacamole Dip

I have to say that I am very grateful that we have avocados to enjoy! They have a nutty, buttery flavor that is delicious in so many dishes. Some people shy away from making homemade Guacamole, but it is quite easy to prepare. Start with ripe avocados. Push your thumb against the skin and if the fruit "gives" a little, it's ripe. If it gives too much, it may be too ripe to use. Also, it's easy to alter this dip to your own liking. I use less onion in Guacamole than I used to back in the 70's when a friend gave me this recipe. Boy,does that make me sound old! Anyway this recipe originally called for 1 medium onion and that's too much for me now, unless Vadalia onions are in season. Vadalia onions are sweeter and very easy on the digestive tract. Today, I used just 4 tablespoons of diced red onion, so I have cut down. Just make it how you like it!

Guacamole Dip
2 ripe avocados, pitted and peeled
4 Tbs. finely diced red onion
1 or 2 diced jalapenos, Serrano's, or chili peppers ( I used 1 small chili)
1 or 2 ripe Roma tomatoes, seeded and finely diced ( I used 1)
1 Tbs. fresh lime juice ( or lemon juice)
1 finely minced garlic clove, if desired
1/2 tsp. sea salt
dash of black pepper
2 Tbs. or more of chopped cilantro

To cut an avocado, cut it length wise all the way around and pull it in half. It will have a large seed inside. If the seed doesn't release from the fruit easily, cut that half of avocado length wise again and pull apart. The seed will come out now. With a spoon scoop out the pulp into a bowl and mash well with a fork. Add the diced onion, peppers and tomato. Add the rest of ingredients and mix well. It's best if chilled for the flavors to develop. Put into a serving bowl and cover with plastic wrap. Place the wrap right on the Guacamole to keep the air out. The air is what turns Guacamole brown. When ready, serve with your favorite tortilla chips. If you have much of a crowd, you may need to double the recipe! Enjoy!

Tortilla Soup with Chicken and Lime

When the weather is cold, my favorite food is soup, especially a hearty soup that can stand alone as a meal. A steaming bowl of soup and some crusty bread is all it takes to make me happy when those cold winds blow! I found this particular recipe at Epicurious, but it seemed lacking in substance, so I have adapted it to our preferences. The base recipe had a really great flavor, but just wasn't hearty enough for me, so of course I added some extra veggies and some black beans. If you like it spicier than I do just add some sliced peppers to heat it up a notch. This Tortilla Soup also needs the baked tortilla strips, so don't leave them out, as they are so easy to make. Also, you may choose to saute the onion and garlic in 1 tablespoon of olive oil , or you can just throw it all in the pot to cook. It's tasty either way!

Tortilla Soup with Chicken and Lime

For the tortilla strips you need 4-5 corn tortillas. Brush 1 side of tortillas lightly with olive oil and cut in half. Stack halves and cut crosswise into 1/4 inch wide strips. Spread strips on greased baking sheet and bake at 350 until golden, about 15 minutes. Cool on baking sheet.

You also need;

2 14& 1/2 cans of low- salt chicken broth

3 cups water

1 can of Rotel Tomatoes ( chopped with chilies; I use Mild)

1 bay leaf ( I forgot it)

1 garlic clove, pressed

1/8 teaspoon dried crushed red pepper, if desired

1/2 teaspoon ground cumin

3 skinless, boneless chicken breast halves, cut into 1/2 in. wide strips

1 med. onion, finely diced

1/2 bell pepper, diced

1 large carrot, diced

1 small zucchini or yellow squash, quartered and sliced

1 &1/2 cup frozen corn

1 can of drained and rinsed black beans

1/4 - 1/2 cup chopped fresh cilantro

4 tablespoons fresh lime juice

If desired, saute onion and garlic in 1 t. olive oil. Add all ingredients to pot, EXCEPT the black beans, cilantro and lime juice. Simmer about 20- 30 min. Add the beans, cilantro and lime juice and salt and pepper to taste. Adjust seasonings. Ladle soup into bowls and sprinkle with tortilla chips.

CORRECTION! I wrote down 4 cups of water when it should have been 3. Sorry!