Green Poblano Rice

Ingredients

  • 4 poblano chiles
  • 1/3 cup chopped fresh cilantro
  • 4 cups reduced-sodium chicken broth
  • ½ teaspoon chicken bouillon granules
  • 2 tablespoons olive oil (we used extra-virgin olive oil)
  • ¼ cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked converted white rice
  • 1/3 cup finely chopped parsley (we used Italian parsley)
  • ½ teaspoon salt, if desired (we used it)

Directions

  1. Take the poblanos and place them over the open flames of a gas stove, turning occasionally until the skin is blistered and looks lightly charred. If you don’t have a gas stove like us, then preheat your broiler and take a baking sheet out and line it with aluminum foil. Coat the poblanos with oil (not the 2 tablespoons mentioned in the ingredients list) and place them on the lined baking sheet. Stick the sheet under the broiler (on the first rack above the middle one) and cook until they look blistered, turning the poblanos occasionally with tongs. Take the chiles and place them in food-storage plastic bags for around 10 minutes so their skins loosen up. You can take the skin off by simply running your hands down the chile and peeling the skin off. Cut a vertical slit into one side of the chile, opening it up one side, carefully removing the seeds and stems afterwards.
  2. Take the lid off your blender and place the poblanos, cilantro, 2 cups of the chicken broth and the bouillon granules into it. Put the lid back on and blend for 45 seconds or until smooth. Strain the mixture, throwing away solids (we pureed ours so we had no solids to throw away). Leave the poblano sauce off to the side for now.
  3. Take a 12-inch skillet out and pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the onion and garlic, stirring constantly for one minute. Add the rice into the skillet, stirring now and then for 5 minutes or until the rice looks lightly golden.
  4. Stir in the poblano sauce, followed by the remaining chicken broth, half of the parsley and the salt (if you’re adding salt that is). Turn the heat down to low and put the lid on the skillet, cooking for anywhere between 20 to 25 minutes or until the rice is almost tender. Mix in the remaining parsley at this point.
  5. Turn the heat up to medium, taking the lid off afterwards. Cook for an additional 3 minutes or until any liquid in the skillet’s been absorbed. Take a bite of the rice and see if you need to add any additional salt (we did). Let it stand for 5 minutes before digging in.

This recipe does take a bit of work but the flavor is so worth it !

Recipe source unknown.

Take care everybody !

Tomatillo Corn

Ingredients

  • 1 2/3 cups  frozen corn kernels (16 oz.), thawed
  • 2 Tbsp. vegetable oil
  • 1 cup diced tomatillos
  • ¼ cup minced onion
  • ¼ cup minced jalapeño
  • Salt and black pepper to taste
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. chopped fresh oregano

Directions

  1. Pour the oil into a large skillet, setting the heat to high. Once the oil’s hot, add in the corn, stirring constantly until the corn has a light brown appearance.
  2. Add in the tomatillos, onion and jalapeños, stirring for 3 minutes or until the tomatillos soften. Take a bite and season the dish with salt and pepper. Mix in the cilantro and oregano and enjoy !

My father liked this so much, he couldn’t stay away from it !

We got this recipe from CuisineTonight.

We weren’t paid in any form to promote CuisineTonight.

Take care everybody !

Refried Beans

Ingredients

  • 3 tablespoons bacon grease (we cooked up some thick-cut peppered bacon to get our bacon grease)
  • ½ onion, chopped
  • 2 serrano peppers
  • 2 garlic cloves, minced
  • 2 (15-ounces each) cans pinto beans, including the liquid
  • ¼ cup crumbled cotija cheese (we didn’t measure how much we used)

Directions

  1. Pour the bacon grease into a large skillet, setting the heat to medium-high. Once the grease is hot, add in the onion, serranos and garlic, stirring constantly for 2 to 3 minutes or until the onions look slightly translucent. Take the serranos out of the skillet and either throw them away or keep them and chop them up to use as a topping (we kept ours and just sliced them). Add in the beans and their liquid, mashing the beans with a potato masher or wooden spoon (we used a potato masher). Mash until you reach your own preferred consistency, stirring afterwards until the beans are warmed through. Serve right away, topping with cheese and the chopped serrano.

These refried beans are so damn good ! If you choose not to use cotija cheese then you may need to add some salt to the beans but otherwise the cheese will bring all the saltiness you need. Just to give you a heads up, the blistered serranos pack a lot of heat so even just a few slices will probably provide enough spiciness for your individual portion.

Recipe source unknown.

Take care everybody !

Key Lime Slab Pie

Ingredients

  • 2 ¾ cups graham cracker crumbs
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 large eggs
  • 2 tablespoons Key lime zest
  • 1 ½ cups fresh lime juice (we used Key lime juice)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 (8-ounce) containers frozen whipped topping, thawed (we used Cool-Whip)
  • Garnish: lime slices

Directions

  1. Preheat your oven to 350 degrees.
  2. Take a large mixing bowl out and mix together the graham cracker crumbs, sugar and melted butter in it until thoroughly combined. Take a rimmed 15 x 10-inch baking sheet out and press the crumb mixture into the bottom and up the sides.
  3. Stick the sheet in the oven to bake for 10 minutes or until the crust is lightly browned. Let cool completely.
  4. In another large mixing bowl, whisk together the following ingredients until combined: condensed milk, eggs, lime zest, lime juice, vanilla and salt. Let the mixture sit for 10 minutes (it’ll start to thicken during this time). Pour the mixture into the crust, spreading it out evenly.
  5. Stick the pan back in the oven for 10 minutes or until the mixture sets. Let it cool completely on a wire rack.
  6. Loosely cover the dish and place it in the fridge so it’ll be cold before serving, anywhere from 4 hours to 3 days. Just before you’re ready to eat, spread the whipped topping on and garnish with a lime if you want.

A great dessert but can’t eat a lot at one time. It’s tart (pucker power !) and sweet at the same time. It’s nice to have the contrasting textures of the smooth filling and crunchy crust. We used Key lime juice to keep the pie true to its name. We never timed it, but by the time we got the juice needed from the Key limes, mommy and I had swimmers fingers, they were so wrinkled up ! We suppose you could use regular limes to speed up the process of getting the juice.

This recipe came from Cooking With Paula Deen.

We weren’t paid in any form to promote Cool-Whip or Cooking With Paula Deen.

Take care everybody !

Slow Cooker Carnitas Tacos

Ingredients

  • 1 ¾ lb. boneless pork shoulder, trimmed
  • 1 Tbsp. dark brown sugar
  • 1 tsp. kosher salt, divided
  • ¾ tsp. black pepper, divided (we used freshly ground black pepper)
  • ¼ cup fresh lime juice, divided
  • ¼ cup fresh orange juice, divided
  • 2 cups hot water
  • 1 dried ancho chile
  • 4 garlic cloves, smashed
  • 1 white onion, sliced (we sliced ours about ¼ in. thick) (about 1 ½ cups)
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 oregano sprigs
  • 1 Tbsp. canola oil
  • 12 (6-inch) corn tortillas, warmed
  • 6 Tbsp. chopped white onion
  • Cilantro sprigs (optional)
  • Lime wedges (optional)

Directions

  1. Cut the pork up into 3-inch pieces, placing them in a large ziplock bag afterwards. Sprinkle the brown sugar, ½ teaspoon pepper and ½ teaspoon salt over the pork.  Add 2 tablespoons each of the lime juice and orange juice to the bag and seal, removing as much air as possible*. Refrigerate for 8 to 24 hours.
  2. Add the hot water and dried ancho chile to a large bowl, letting it sit for 10 minutes. Take ¼ cup of the ancho soaking liquid and leave it off to the side for now along with the ancho chile. Take a 5- to 6-quart slow cooker out and add the pork to it, discarding the marinade that the pork was in. Add the garlic, sliced onion, bay leaf, cinnamon stick, oregano, ancho chile, that reserved ¼ cup soaking liquid, the remaining 2 tablespoons each of orange juice and lime juice. Put a lid on the slow cooker and let it cook on LOW for 7 to 8 hours or until the meat is very tender.
  3. Take the pork out of the slow cooker and place it in a container for the time being. Take a bowl out and place a fine wire-mesh strainer over it. Pour the cooking liquid from the slow cooker through the strainer, throwing away any solids. Measure out ½ cup of the cooking liquids, throwing away any leftover liquid afterwards. Take a large cast-iron skillet out and pour the canola oil in, setting the heat to medium-high. Once the oil’s hot, add in the pork, searing it for one minute without moving it**. Take the pork out of the skillet and place it back in the container. Pour the reserved ½ cup of cooking liquid into the skillet, scraping up any bits of pork stuck to the skillet, pouring it over the pork afterwards. Add the salt and pepper to the pork, shredding the pork afterwards. Divide the pork up afterwards among the tortillas, topping each one with 1 ½ teaspoons of chopped onions (we didn’t measure how much much we used). Serve with the cilantro and lime wedges if you’d like.

*After getting as much air out as possible, we rolled the ziplock bag up as tight as possible to help the pork absorb as much flavor as possible.

**We weren’t sure if they wanted you to sear one side only or all sides but we decided to sear for one minute on the first side and 30 seconds – 1 minute on the other sides.

The pork tasted great the first day we had this but the second day, the flavors were even stronger ! The char on the outside of the pork brings a smoky flavor to the taco and is a nice contrast against the tender parts of meat. The toppings bring a freshness to the dish and the onions offer a nice crunch as well.

Recipe source unknown.

Take care everybody !

Shrimp Tacos with Mango Salsa

Ingredients

  • Salsa
    • 1 mango, peeled, pitted and diced
    • ½ medium red onion, finely diced
    • 1 jalapeño pepper, seeded and diced (we left the ribs and seeds in)
    • 1 cup fresh cilantro, chopped
    • 1 lime, juiced
    • Pinch of kosher salt
    • Pinch of sugar
  • Tacos
    • 2 tablespoons vegetable oil
    • 1 ½ pounds peeled and deveined shrimp (we used extra-large shrimp)
    • 1 (6-ounce) can enchilada sauce (we used hot enchilada sauce)
    • ½ teaspoon ground cumin
    • 1 tablespoon unsalted butter
    • 16 small corn tortillas, warmed
    • 1 avocado, peeled, pitted and diced
    • Lime wedges, for serving

Directions

  1. Let’s get started with making the salsa first. Take a bowl out and mix together the mango, red onion, jalapeño and cilantro. Now add in the lime juice, salt and sugar, stirring to mix everything together.
  2. Now for the tacos ! Take a large heavy skillet out and pour the oil in, setting the heat to high. Once the oil’s hot, toss in the shrimp*, stirring them around for 2 to 3 minutes or until they look opaque. Turn the heat down to low and pour in the enchilada sauce, stirring to coat the shrimp. Add in the cumin and continue stirring constantly for 1 to 2 minutes. Add in the butter, stirring just long enough to melt the butter, taking the skillet off the heat immediately afterwards.
  3. Place the shrimp in the tortillas, topping it with the mango salsa and the avocado. Squeeze some lime juice over the taco and enjoy !

*We actually split cooking the shrimp into 2 batches so they could all be evenly cooked and have a chance to get seared.

This was such a delicious taco ! You get some sweetness from the mango and heat from the jalapeño and enchilada sauce. The butter gives the sauce a silky texture. We were so excited to eat this that we actually forgot to add on a squeeze of lime but we can only imagine that it would’ve made this that much tastier ! They never did say how many shrimp to put in each taco but we didn’t end up needing all 16 tortillas. We only ended up getting about 8 tacos.

This recipe came from The Pioneer Woman Magazine.

We weren’t paid in any form to promote The Pioneer Woman Magazine.

Take care everybody !

Veggie Enchiladas

Ingredients

  • 2 cups finely chopped zucchini (about 1 large) (we went with the 2 cup measurement)
  • 1 (8-ounce) package sliced baby portobello mushrooms (We bought an 8 oz. pkg. of whole baby bella, cleaned them and removed the stems before slicing them about ¼-inch thick.)
  • 1 cup chopped onion (we used yellow onion)
  • 2 teaspoons minced garlic
  • 1 (6-ounce) package fresh baby spinach, stems removed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15.25-ounce) can corn, drained and rinsed
  • 1 (10-ounce) can diced tomatoes and green chilies, drained (we used Rotel Hot Diced Tomatoes with Habaneros)
  • 1 (8-ounce) package 1/3 less fat cream cheese, softened (we used the original kind instead of reduced-fat)
  • 1 (7-ounce) package shredded reduced-fat Mexican 4-cheese blend, divided
  • 1 ½ tablespoons taco seasoning mix (we used Lawry’s)
  • 1 (17.5-ounce) package soft taco flour tortillas (We couldn’t find any packages weighing 17.5-ounces but we did end up using 18 soft taco flour tortillas.)
  • 1 (10-ounce) can green chile enchilada sauce (we used Old El Paso)
  • Kosher salt to taste (recipe doesn’t call for it but it helps a lot*)
  • Garnish: chopped fresh cilantro

Directions

  1. Preheat your oven to 350 degrees. Take a 13 x 9-inch baking dish** out and spray the inside of it with nonstick cooking spray.
  2. Take a large nonstick skillet out and spray the inside of it with nonstick cooking spray (we chose instead to use about 2 teaspoons of canola oil to coat the inside with). Heat the skillet over medium heat. Once hot, add in the zucchini, mushroom, onion and garlic, stirring frequently for 8 to 10 minutes or until the vegetables are tender. Add in the spinach and continue to stir for 3 to 4 minutes or until the spinach is wilted and most of the liquid has evaporated (ours took less time than that). Add in the beans, corn, diced tomatoes and chiles, and the cream cheese, stirring long enough for the cream cheese to melt.
  3. Stir 1 cup of the shredded cheese into the skillet as well as the taco seasoning. Once everything’s combined, take the skillet off the heat. Take a tortilla and spread about 1/3 cup of the skillet mixture down the middle. Roll the tortilla up to enclose the filling and place it seam side down in the baking dish (we had to tear off the ends of the tortillas to make them fit). Repeat with remaining tortillas. Pour the enchilada sauce over the tortillas, sticking the dish in the oven to let the enchiladas cook for 30 minutes. Pull the dish out just long enough to sprinkle the remaining ¾ cup of cheese over the top of the enchiladas and then stick it back in the oven for another 10 minutes or until it looks hot and bubbly***. Garnish with the cilantro and enjoy !

*When we first tasted this, it tasted “meh” enough that initially we weren’t going to post this but after sprinkling some salt over the enchiladas, it brought out the flavors enough that we changed our minds and decided it was worth posting.

**When we first started making this, we had no idea how many tortillas it would take to use up all the filling. We could only fit 12 though in our 13 x 9-inch baking dish so we had to get another dish out in order to get them all in the oven.

***Maybe our oven runs hotter than theirs did but by the 10 minute mark, our enchiladas were starting to look like they got cooked longer than they should have so next time we make this, we’re going to leave them in for less time.

While this is tasty, had we known how many enchiladas this was going to yield, we would’ve bought more enchilada sauce and shredded cheese.

We got this recipe from a Paula Deen magazine.

We weren’t paid in any form to promote Rotel, Lawry’s, Old El Paso or the Paula Deen magazine.

Take care everybody !

Chicken Tomatillo Tacos

Ingredients

  • 1 pound tomatillos, husks removed* (we’d suggest halving or possibly quartering the tomatillos so they’re easier to puree)
  • 1 jalapeño
  • 1 garlic clove
  • ¼ cup chopped onion
  • ¼ cup cilantro
  • 1 tsp. salt
  • 2 Tbsp. oil (we used Colavita extra-virgin olive oil)
  • 3 cups shredded cooked chicken
  • Tortillas (we used corn tortillas)
  • Monterey Jack cheese, shredded (we used Kraft Pepper jack cheese)

Directions

  1. Puree the following ingredients in a blender: tomatillos, jalapeño, garlic, water, onion, cilantro, and salt. Pour the oil into a large skillet and wait for the oil to get hot. Pour the pureed mixture into the skillet and cook until the sauce is thick. Stir in the chicken (we didn’t). Serve the mixture in a tortilla topped with cheese.

We tried to get a nice looking picture of this but that just wasn’t going to happen ! Despite how the food looks, this is such a simple yet scrumptious dish. The tomatillo sauce is bright and citrus-y from the tomatillos and has a little bit of heat to it. Even though the recipe says to toss the chicken in the sauce, we enjoy just spreading some of the sauce over the chicken. The cheese can also add a little bit of heat. By the way, you can easily make this vegan ! We’ve used the tomatillo sauce with Beyond Meat chicken strips and it was just as delicious, you don’t even miss the cheese !

*We wanted to share this picture of what a tomatillo looks like with the husk on and what it looks like after the husk is removed, just in case you may never have seen a tomatillo before:

Recipe source unknown.

We weren’t paid in any form to mention Colavita, Kraft, or Beyond Meat.

Take care everybody !