Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

Sunday, May 5, 2013

Cinco de Mayo

Happy Cinco de Mayo! So this is going to be a long post...... We made so many new things today and I couldn't decide what I wanted to post. So I am going to post all of the recipes. I new I wanted to make something fun and different for today. I saw a recipe for Grilled Baja Style Lobster Tails on Cooking Light's website and thought it sounded really good. I just realized I liked lobster a couple months ago when Phil and I went to the Melting Pot for dinner. I got an entree that had an assortment of meats and lobster. Phil got the same thing I did so I figured I would trade the lobster for more steak. But I tried it and I loved it! Phil was saying that we should try to grill it at home sometime. I saw this recipe and thought we could give it a try. It came out awesome!. The only lobster tails we could find were pretty small so next time we will have to do our research to find a larger tail. But we had so much other food it did not matter. I have been seeing Mexican Street Corn on the Cacique commercials that have been playing over and over recently. So I found a recipe to make the street corn as well. Corn is not really in season yet so I cannot wait to try this one again when the corn is really good. And you can't have a Mexican fiesta without salsa and Margaritas! We made those homemade too! Hope you enjoy the recipes!

Mango Margaritas
Recipe adapted from Ree Drummond

1 tablespoon sugar
1 20 ounce jar mango chunks, drained
1/2 cup tequila
1/2 cup triple sec
Tall cup of ice

Mix all ingredients into a blender and mix well.

Print Recipe



Roasted Tomato Salsa
Recipe adapted from Martha Stewart

9 plum tomatoes, cut in half lengthwise
1 large white onion, quartered
2 jalapenos
2 tablespoons minced garlic
1 tablespoon lime juice
Salt



Preheat grill to medium high heat.


Place onions, tomatoes and jalapeno on grill and grill over direct heat for 8-10 minutes and then flip over and grill another 8-10 minutes or until charred.

Let cool completely.

Blend vegetables, garlic, lime juice and salt in a blender.

Refrigerate until ready to serve (salsa gets better the longer it sits in the fridge).

Print Recipe

Grilled Baja Style Lobster Tails
Adapted from Cooking Light and Bobby Flay


Up to 6 lobster tails
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
Dash of hot sauce
1 teaspoon minced garlic
2 tablespoons butter, melted
Salt
Pepper

Preheat grill to high heat for direct grilling.

Bring a large pot of salted water to a boil. Add lobster tails and boil 6 minutes. Drain well.

Meanwhile prepare butter sauce. Combine rind and next 7 seven ingredients in a medium bowl. Mix well. Gradually add butter and stir constantly.

Split each lobster tail lengthwise down the underside, making sure not to cut through the back shell.

Brush the flesh side of each lobster tail with oil, some of the butter sauce, salt and pepper.

Grill flesh side down for 3 minutes. Flip over and grill another 3 minutes.

Serve immediately.

Print Recipe

Mexican Street Corn
Adapted from Jam Hands 


4 large ears of corn, dehusked and desilked
Butter
Salt
Pepper
1/2 cup mexican crema
1 1/2 cups queso fresco, crumbled
4 teaspoons ancho chile powder





Preheat oven to 400 degrees.

Brush corn with butter and season with salt and pepper.

Roast in oven for 20-25 minutes.

Brush with mexican crema.

Roll in queso fresco.

Season with ancho chili powder.

Print Recipe

This recipe is linked on: Foodie FridayShow and Tell SaturdayStrut Your Stuff Saturday,  Kitchen Fun with my 3 Sons,  Rediscovering Lost Arts From Our Mothers Mix it Up MondaysMelt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Mop It Up MondayMeal Time Monday

Tuesday, July 24, 2012

Turkey and Black Bean Enchiladas

Phil and I were at a Mexican restaurant called Salsa 17 and I had fajitas, which they served with black beans instead of the traditional re-fried beans. Ever since I had those fajitas I fell in love with black beans. I want to put them in every Mexican dish I make...and I pretty much do. I like a lot of different kinds of beans but I think black beans are my favorite. So naturally I put them in my enchiladas as well.

Enchiladas are a staple in our house as we make them I would say at least 2 to 3 times a month.....and always with black beans. I also like to make enchiladas with whole wheat tortillas. I started making them with whole wheat tortillas to try to make it healthier and I ended up liking them better that way. It doesn't get much better then enchilada night at our house!

Turkey and Black Bean Enchiladas
Adapted from the Taste of Home

6-8 Whole wheat tortillas
1 15.5oz can black beans,, drained and rinsed
1 28oz can enchilada sauce
2 cups shredded cheddar cheese
1 pound ground turkey

Preheat oven to 350 degrees.

Brown ground turkey in a skillet over medium heat.

In a sauce pan heat up black beans over low heat.

Meanwhile in a 9 x 13 casserole dish pour enough enchilada sauce to cover the bottom of the dish.

Once turkey is browned assemble the enchiladas. In each tortilla fill with ground turkey, beans and a little cheese. Roll up and place in casserole seam side down. Continue until all enchiladas are made. Pour remaining sauce over enchiladas.

Bake for 15 minutes. After 15 minutes top enchiladas with remaining cheese and bake another 5 minutes.

Print Recipe