Mexican Macaroni Salad

Normy and I had us a BBQ to go too this summer, and our friends said it was a Mexican food theme kind of BBQ. So I went online and searched and found this recipe from one of my favorite bloggers….The Pioneer woman (of course).

I added a few extra’s (of course) to make it my own!

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water

2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed

3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced

1/2 teaspoon Cumin

Salt And Pepper, to taste

1 teaspoon taco seasoning, Homemade is best

2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans,

olives, tomatoes, green onions, red onion,

I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)

add everything in a large bowl.
Then add the dressing

and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick

Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

I will definitely be making this salad again! It was SO good and had tons of flavor and everyone loved it! Crowd pleaser and it can feed a crowd too!

Here’s the recipe for you again, without all the pictures:

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa
1 cup Sour Cream
1/4 cup Mayonnaise
1 clove Garlic, Minced
1/2 teaspoon Cumin
Salt And Pepper, to taste
1 teaspoon taco seasoning, Homemade is best
2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans,
olives, tomatoes, green onions, red onion,
I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)
add everything in a large bowl.
Then add the dressing
and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick
Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

Quick Enchiladas

When you work 12-14 hour days like I do sometimes, you want a fast dinner. Yeah you could eat out, or order in, but come on that shit get’s old! So I wanted a fast Mexican dish and this is what I came up with…

So you will need:

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)

1/2 a medium onion, chopped

sharp cheddar cheese, grated

small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchiladas sauce
15 oz can traditional refried beans

flour tortillas

Start by preheating your oven to 350 degrees

grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside

cook the refried beans as directed on the can

Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute

cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped

then add the green chilies

add a little taco seasoning and stir everything together

turn burner off and set aside

No grab a plate and place a tortilla on it

smear some beans on it

then add some chicken

Then add some cheese

Then roll the enchilada up and place in baking dish

repeat until you use all the chicken

I ended up with  4 pretty good-sized enchiladas

Then pour the rest of the enchiladas sauce over the top and coat each enchilada

Then add the remaining cheese and the black olives, Drained

Then cover dish with foil and place in oven and bake for 30 minutes

Remove from oven and remove foil and let cool for a few minutes before serving

Top with lettuce, tomato and sour cream

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Recipe

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)
1/2 a medium onion, chopped
sharp cheddar cheese, grated
small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchilada sauce
15 oz can traditional refried beans
flour tortillas

Start by preheating your oven to 350 degrees
grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside
cook the refried beans as it has stated in the can
Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute
cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped
then add the green chilies
add a little taco seasoning and stir everything together
turn burner off and set aside
No grab a plate and place a tortilla on it
smear some beans on
then add some chicken
Then add some cheese
Then roll the enchilada up and place in baking dish
repeat until you use all the chicken
I ended up with  4 pretty good-sized enchiladas
Then pour the rest of the enchiladas sauce over the top and coat each enchilada
Then add the remaining cheese and the black olives, Drained
Then cover dish with foil and place in oven and bake for 30 minutes
Remove from oven and remove foil and let cool for a few minutes before serving
Top with lettuce, tomato and sour cream

Chili

I just made this recipe up…wanted chili one night for dinner so just went with it and this is what I came up with…

I did use this recipe for the Chili seasoning mix
1 tablespoon smoked paprika
2 1/2 teaspoons seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

In a bowl,

stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.

Whatever you don’t use, store in an airtight container.

OK now for what you will need for the chili:

2 green bell peppers, chopped in small chunks
1 red bell pepper, chopped in small chunks
1 28 oz can, diced tomatoes
1 28 oz can, crushed tomatoes
1 15 oz can, black beans, drained
1 15 oz can, Pinto beans, drained
1 5-6 oz can, Tomato paste
1 15 oz can, tomato sauce
Garlic salt, to taste
Freshly ground black pepper, to taste
Kosher salt, to taste
Chili powder, to taste
about a pound and 1/2 lean ground beef
2-3 garlic cloves, smashed and minced
3-4 celery stalks chopped into small dice
2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
2 yellow chilies
1 yellow onion, chopped
chili seasoning
10-12 roasted green chilies, skin and seeds removed and chopped
(not in picture but I also used about 3 cups of water and Worcestershire sauce)

So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside

Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef

Season with Salt and Pepper, to taste

Cook beef and ground up into small chunks and brown meat

Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)

stir beef and chili seasoning together and then add onions and stir together with beef

then add garlic

cook for a minute or two, until you smell the garlic and stir everything together. Then add celery

stir

then add a little more chili seasoning, again…to taste

stir in with meat and veggies

add red bell pepper

green bell pepper

stir everything together

Add Jalapenos and Yellow Chile’s

Then add green chilies

Add Beans

Then add, canned tomatoes and sauce

I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili

stir everything together

then add a generous amount of chili powder, to taste

then I added a few dashes of Worcestershire sauce

then I added in a couple more cups of water

Then added tomato paste

stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.

let chili simmer 30-45 minutes uncovered, stirring occasionally

Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese

Recipe

• Chili seasoning mix
• 1 tablespoon smoked paprika
• 2 1/2 teaspoons seasoning salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• In a bowl,
• stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
• Whatever you don’t use, store in an airtight container.
• OK now for what you will need for the chili:
• 2 green bell peppers, chopped in small chunks
• 1 red bell pepper, chopped in small chunks
• 1 28 oz can, diced tomatoes
• 1 28 oz can, crushed tomatoes
• 1 15 oz can, black beans, drained
• 1 15 oz can, Pinto beans, drained
• 1 5-6 oz can, Tomato paste
• 1 15 oz can, tomato sauce
• Garlic salt, to taste
• Freshly ground black pepper, to taste
• Kosher salt, to taste
• Chili powder, to taste
• about a pound and 1/2 lean ground beef
• 2-3 garlic cloves, smashed and minced
• 3-4 celery stalks chopped into small dice
• 2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
• 2 yellow chilies
• 1 yellow onion, chopped
• chili seasoning
• 10-12 roasted green chilies, skin and seeds removed and chopped
• (I also used about 3 cups of water and Worcestershire sauce)

• So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
• Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
• Season with Salt and Pepper, to taste
• Cook beef and ground up into small chunks and brown meat
• Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
• stir beef and chili seasoning together and then add onions and stir together with beef
• then add garlic
• cook for a minute or two, until you smell the garlic and stir everything together. Then add celery, stir
• then add a little more chili seasoning, again…to taste
• stir in with meat and veggies
• add red bell pepper, green bell pepper
• stir everything together
• Add Jalapenos and Yellow Chile’s
• Then add green chilies, Add Beans
• Then add, canned tomatoes and sauce
• I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
• stir everything together
• then add a generous amount of chili powder, to taste
• then I added a few dashes of Worcestershire sauce
• then I added in a couple more cups of water
• Then added tomato paste
• stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
• let chili simmer 30-45 minutes uncovered, stirring occasionally
• Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese

Chicken Enchilada, Mexican Lasagna

I just made this recipe up…Not sure what to call it? Thinking of calling it Chicken Enchilada, Mexican Lasagna…

I was going to make chicken, cheese enchiladas when I got everything for this but ended up making a lasagna/casserole type dish, so here we go…

Start by preheating your oven to 350 degrees

so you will need:

So I was trying to make things easy and I just got a Rotisserie chicken from the deli at King Soopers

Then I got a 8 oz block of Colby jack cheese, to grate/shred

Taco seasoning – homemade NOT store bought! I used this recipe

4 Green chilies, Skin removed and chopped

So remove the chicken from the bones and then chop it up into small pieces and add to a boil and sprinkle taco seasoning over it

stir everything together really well set aside

You will also need corn tortilla

You will also need 1 – 28 oz can of enchiladas sauce, I used mild, you can use medium or hot.

grab a casserole dish and pour a little enchilada sauce in the bottom to coat the pan, this will help stuff from sticking to the pan

Then start with the 1st layer, which will be the tortillas

Then sprinkle a little bit of chicken pieces with taco seasoning over the tortillas

then I decided to chop up a yellow onion and I sprinkled in a little bit of the onion

then the green chilies

then grated cheese and a little bit of the enchilada sauce

then the next layer of tortillas

chicken

onion, green Chile and a little more sauce

cheese

3rd layer

Tortillas

chicken

onion and green chilies, and the remaining sauce

add the rest of the cheese too

Cover with foil

pop in the oven and bake for about 35 minutes

remove from oven and remove foil and cheese should be melted and everything she be bubbling and nice and warm

serve up with a nice, big dollop of sour cream on top

 

Recipe

 Start by preheating your oven to 350 degrees

• so you will need:
• So I was trying to make things easy and I just got a Rotisserie chicken from the deli at King Soopers
• Then I got a 8 oz block of Colby jack cheese, to grate/shred
• Taco seasoning – homemade NOT store bought! I used this recipe:
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
• 4 Green chilies, Skin removed and chopped

• So remove the chicken from the bones and then chop it up into small pieces and add to a boil and sprinkle taco seasoning over it
• stir everything together really well set aside
• You will also need corn tortilla
• You will also need 1 – 28 oz can of enchiladas sauce, I used mild, you can use medium or hot.
• grab a casserole dish and pour a little enchilada sauce in the bottom to coat the pan, this will help stuff from sticking to the pan
• Then start with the 1st layer, which will be the tortillas
• Then sprinkle a little bit of chicken pieces with taco seasoning over the tortillas
• then I decided to chop up a yellow onion and I sprinkled in a little bit of the onion
• then the green chilies
• then grated cheese and a little bit of the enchilada sauce
• then the next layer of tortillas, chicken, onion, green Chile and a little more sauce, cheese
• 3rd layer
• Tortillas, chicken, onion and green chilies, and the remaining sauce, add the rest of the cheese too
• Cover with foil
• pop in the oven and bake for about 35 minutes
• remove from oven and remove foil and cheese should be melted and everything she be bubbling and nice and warm
• serve up with a nice, big dollop of sour cream on top

Chicken and Green Chile Taco’s

So I was going to make this recipe, BUT I was thinking no way, I am not going to fry these taco’s because that is just so bad for you! So I did it a different way! But got the inspiration for this recipe from The pioneer Woman

So you will need:

Flour Tortillas or you can use corn (whatever you like)
2 large chicken breast, chopped
8 -10 green chilies, skin removed and chopped

1 cup Extra Sharp cheddar cheese, shredded/grated
Taco Seasoning (homemade, or store bought) I used this Recipe
Tomatoes, chopped
Lettuce, chopped
Light sour cream

Start by chopping the chicken breasts into bite size pieces

and place the chicken pieces into a medium sized bowl

take taco seasoning and sprinkle it over the chicken you just chopped

The taco seasoning I made makes about 1 ounce of the seasoning

Mix the seasoning and the chicken together

Grab a large cast iron skillet, or large skillet and heat burner to medium high heat

Once the pan is warmed, add the chicken

Cook the chicken for about 10 minutes stirring a couple of times and then add the green chilies

stir the chilies in with the chicken

and cook for another 10 minutes, stirring a couple of times

while the chicken was cooking I shredded/grated the cheese, chopped the lettuce, also decided to add some chopped yellow onion as well, and chopped the tomatoes. Then Placed everything in bowls and plates.

also decided to add some Deli-Sliced Jalapenos as well

Turn the meat off and give it a final stir.

Then grab a flour tortilla and spoon a little of the chicken and green chilies onto the tortilla

then add some cheese

then some onion and tomato

then lettuce

and finally serve a little dollop of sour cream, salsa, and jalapenos and you have yourself a tasty taco.

Recipe

• Flour Tortillas or you can use corn (whatever you like)
• 2 large chicken breast, chopped
• 8 -10 green chilies, skin removed and chopped
• 1 cup Extra Sharp cheddar cheese, shredded/grated
• Taco Seasoning (homemade, or store bought)
• Tomatoes, chopped
• Lettuce, chopped
• Light sour cream

• Start by chopping the chicken breasts into bite size pieces
• and place the chicken pieces into a medium sized bowl
• take taco seasoning and sprinkle it over the chicken you just chopped
• The taco seasoning I made makes about 1 ounce of the seasoning
• Mix the seasoning and the chicken together
• Grab a large cast iron skillet, or large skillet and heat burner to medium high heat
• Once the pan is warmed, add the chicken
• Cook the chicken for about 10 minutes stirring a couple of times and then add the green chilies
• stir the chilies in with the chicken
• and cook for another 10 minutes, stirring a couple of times
• while the chicken was cooking I shredded/grated the cheese, chopped the lettuce, also decided to add some chopped yellow onion as well, and chopped the tomatoes. Then Placed everything in bowls and plates.
• also decided to add some Deli-Sliced Jalapenos as well
• Turn the meat off and give it a final stir.
• Then grab a flour tortilla and spoon a little of the chicken and green chilies onto the tortilla
• then add some cheese
• then some onion and tomato
• then lettuce
• and finally serve a little dollop of sour cream, salsa, and jalapenos and you have yourself a tasty taco.

Chicken Tortilla Soup

Recipe

For the soup:
1 pound boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. paprika
1 Tbs. olive oil, divided
1 large red onion, diced

2 cloves garlic, minced
1 red bell pepper, diced

1 jalapeno pepper, diced

1 lime, juiced and zested
1/2 cup cilantro, chopped
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can green chilies
1 (14.5) oz can diced fire roasted tomatoes
1 Tbs. tomato paste
32 oz low sodium chicken broth
Salt & Pepper to taste

for garnish
sliced limes
diced avocado
Tortilla chips
salsa
chopped fresh cilantro
shredded cheese

Preheat oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika.

Brush both sides of each chicken breast with light coating of olive oil.

Sprinkle a small amount of the spice mixture onto both sides and each chicken breast

and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for 10 minutes,

and then shred. (I cubed mine).

While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch Oven.

Add the onions

and garlic,

along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper,

lime juice

and zest and cilantro

and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans,

green chilies,

diced tomatoes

and stir well.

Cook for about 6 minutes until all the vegetables are tender. Add the tomato paste and stir to combine.

Slowly stir in the chicken broth

and add the cooked chicken

and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes. stirring occasionally. Add salt & pepper to taste.

Serve!

(I served mine with chopped tomatoes and sliced avocados)

Mini Chile Rellenos

Got the idea for these from a bar that James likes to go too and we meet him sometimes. Called Brewery Bar and they have these Mini Chili rellenos that I order every time I go in Menu

Heat some oil in a fryer or pot to about 375 degrees, oil should be 2-3 inches deep.

So you will need:

wonton wrappers

green chiles

Monterey jack cheese, grated

jalapenos, cut in striped and then halved

So you take a wonton wrapper and turn to where its a corner is facing you and place in the center but more towards the corner chopped green chile, then some cheese, and jalapeno and roll the wrapper and tuck in the two corners and roll together. don’t fill the wonton too full as you won’t be able to roll or wrap these.

once you have them rolled then seal the ends with water

once the oil is heated throw 4-6 of the minis in the oil and fry

Fry untill nice and brown and crispy

and drain on paper towels

do this until you fry desired amount

so yummy

also at Brewery Bar they serve their Mini’s with green chile, so I did that as well. just dip mini and eat = delicious!

*Note to self: don’t shred/grate the cheese next time but cut into little cubes. the shredded cheese is harder to work with when stuffing the minis and it melts faster than a cube would.

Normy cooks Traditional Green Chile

Got this recipe from the farmers market at the stand that they sell the green chilis at

so Normy decided he was making this recipe so I said, go for it!

Fry 1-2 lbs. of diced pork/chicken or ground beef in oil

This is the type of pork Normy used for his:

season meat with, garlic salt or powder, onion salt or powder, and salt & pepper

after meat is browned add 1/4 cup of flour to meat

and stir for about a minute,

add one glass of water to meat and flour,

and stir until all the lumps are gone. Add 6 to 8 diced chiles to pot,

and then add 1 can (28 oz) of diced tomatoes to pot.

at this point Normy added in some chicken stock as well (about 2 cups)

Stir all together; add a little more seasoning, simmer until gravy thickens for 30 minutes.

at this point Normy added in 3 Tomatillos, chopped

and he added in 2-3 chopped jalapeno and 1 whole jalapeno he just dropped in

he let this simmer on medium low heat for several hours covered.

at this point the chile has thickened and Normy tasted for seasoning.

and served it nice and hot

OK so here is what the recipe from the Farmer’s Markets says:
Fry 1-2 lbs. of diced pork/chicken or ground beef in oil, use minimal amount of oil. Season meat with garlic salt or powder, onion salt or powder, meat tenderizer and salt & pepper. Cook meat on med. After meat is browned add 1/4 cup of flour to meat and stir for about one minute, add one glass of water to meat and flour, and stir until all lumps are gone. Add 6 to 8 diced green chiles to poy and then add 1 can (14oz) of diced tomatoes to pot. Stir all together; add a little more seasoning, simmer until gravy thicken for 30 minutes continue to stir to prevent any burning. if chile is too thin and two tablespoons of flour to a glass of warm water, stir all lumps and once smooth add to chile and mix in well, if it is too thick add water, make sure to add more seasoning…

Southwest Goulash

Recipe

1 pound elbow pasta
olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 jalapeño, optional
1 tablespoon minced garlic
taco seasoning
1 teaspoon oregano
a small can green chilies
1 1/2 pounds ground beef
1 1/2 cups beef broth
1 can tomato sauce
2 cans fire roasted tomatoes
1 1/2 cup corn
1 1/2 cups cheese
salt and pepper

Boil water in pot and add salt, cook pasta according to instructions on box

Meanwhile, add olive oil to pan and sauté onions

and pepper. Cook 4 min.

Add Garlic,

taco seasoning, (I made homemade taco seasoning, see recipe below, after this recipe)

oregano,

green chilies

and meat.

Once the meat is brown and ground up

add broth, tomato sauce and tomatoes.

Heat through.
add corn

Stir in cheese,

season with salt and pepper.

add pasta

Add any toppings, sour cream, cheese, green onions…

Taco Seasoning

Recipe

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.