Fish Taco Slaw x 2

 Awhile ago, Keith and Marsha had a group of us over for fish tacos and they asked me to make coleslaw. I don't eat coleslaw. Passionately hate cabbage. But I made it and Keith loved it. Then I completely forgot how I made it. 

Flash forward a few months, and they invited us over again. And asked me to make slaw again. The second batch was no where as good because I couldn't remember how I did it.

Flash forward again, and they invited us over again. I did some research and refreshed my memory and came up with these two versions. Everyone seemed to like them, so I am preserving them for memory sake.

Mix all ingredients together per recipe. Prepare in advance to allow breakdown of cabbage.

Cilantro Slaw

A bag or two of shredded green cabbage or coleslaw mix/purple cabbage mix

Handful of cilantro

Juice of 1 lime

1/2 T honey

Salt and Pepper

Cilantro Lime Slaw

A bag or two of shredded green cabbage or coleslaw mix/purple cabbage mix

1 cup plain Greek yogurt

1/2 cup tightly-packed fresh cilantro

1/4 cup freshly-squeezed lime juice

1/2 t ground cumin

Salt and Pepper

3 green onions (just the green parts)

2 garlic cloves

Jalapeno or serrano pepper, stemmed and cored, chopped

Burrito Bowls

 A friend of mine was recently diagnosed with cancer and I signed up for the Meal Train to deliver dinner last weekend. I made a bunch of separate containers full of food so that they could assemble as they pleased. Build your own burrito bowl sounds like a fun party idea, too!

What I did for Casey and Jill and would do again:

Slow Cooker Mexican Shredded Beef

Corn and Black Beans

Cilantro Lime Rice

Guacamole

Salsa

Pico de Gallo (chopped tomatoes, jalapeno and red onion, all chopped and mixed up)

Sour cream

Shredded cheese

Other ideas:

Pork Carnitas in the Crock Pot

Southwest Steak

Pulled chicken (don't have a recipe to link to)

Shrimp (don't have a recipe to link to)

Sliced bell peppers (maybe sauteed with the corn and black beans)

Shredded lettuce

Corn and Black Beans

 Great addition for the Burrito Bowls!

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained and rinsed 

Olive oil

1/2 t chili powder

1/2 t smoked paprika

Salt and Pepper

1. Heat olive oil in a skillet over medium heat. 

2. Add black beans, corn, chili powder, smoked paprika, salt and pepper. Stir together and sautee for 10 minutes or so until the corn is grilled.

Slow Cooker Mexican Shredded Beef

 Great protein for the Burrito Bowls!

1 3 pound beef chuck roast

1 medium onion, sliced

4 cloves garlic, chopped

1 4 ounce can green chilies

2 chipotles, chopped

1/2 cup beef broth

2 T apple cider vinegar

2 limes, juiced

1 T ground cumin

1 T dried oregano

1 t smoked paprika

Salt and Pepper

1. Layer sliced onion in the bottom of the slow cooker. Season meat with salt and pepper and place on top of onions. Sprinkle chopped garlic around the side of the beef.

2. In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar and lime juice. Whisk and pour over the roast.

3. Sprinkle the top of the roast with the cumin, oregano, smoked paprika, salt and pepper. Place lid on the slow cook and set for 8 hours on low or high for 4 hours.

4. When finished, remove from the slow cooker and shred. Drain off 3/4 of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice.

Cilantro Lime Rice

 Perfect base for the Burrito Bowls.

2 cups long grain white rice

3-4 T fresh lime juice

1 cup finely chopped cilantro

3 cups water

2 T olive oil

2 cloves garlic, minced

Salt

Red pepper flakes (optional)

1. Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.

2. Add water and salt. Stir to mix. Bring to a boil.

3. Reduce heat to low, cover and let simmer for 15 minutes. Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy.

4. When all liquid is absorbed, turn off the heat and fluff with a fork. Stir in the finely chopped cilantro, lime juice and red pepper flakes (if using). 

Breakfast Enchiladas

I made this for Michelle and Jason's going away brunch at Lisa and Bob's. It was a hit and the first to go!

1 lb. spicy sausage or chorizo
1 red bell pepper, diced
1 poblano pepper, diced
1 sweet onion, diced
Taco seasoning
12 large eggs
Splash of milk
Salt and pepper
Garlic powder
Shredded cheese (pepper jack or monterey jack or mixed mexican)
8-inch flour tortillas
1 cup prepared roasted salsa verde
1/2 cup cream or half and half
1/2 t ground cumin
1/2 t oregano
Green onions, sliced
Cherry Tomatoes, sliced

1. Preheat the oven to 375. Spray a 13x9 baking dish with cooking spray.

2. In a medium saucepan over medium high heat, cook the sausage until cooked through. Remove with slotted spoon reserving drippings.

3. Add onions, peppers, seasonings and cook until softened. Remove from heat and add cooked sausage. Mix well.

4. Whisk eggs with milk and garlic powder/S&P. Cook over medium in skillet until soft scrambled. Remove from heat.

5. To assemble: Sprinkle each tortilla with cheese, sausage mixture, eggs, and more cheese. Roll placing seam side down into prepared dish. Repeat placing side by side in baking dish.

6. Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining cheese.

7. Bake for 30 minutes. Top with green onions and tomatoes.

Serve with salsa, sour cream and whatever else you want.

Chicken Enchiladas

1 onion, diced
1 jalapeño, seeded and diced
Olive oil
3 garlic cloves, minced
3 T chili powder
2 t ground cumin
3 t sugar
1 15 oz can tomato sauce
1 cup water
1 can diced fire roasted tomatoes
1 lb chicken breasts
2 cups shredded cheese (cheddar, Monterey Jack)
1/2 cup fresh cilantro, chopped12 6-oz soft corn tortillas
Cooking spray
Salt and pepper

1. Preheat oven to 425.

2. Heat oil over medium heat. Once shimmering, add onion, jalapeño and salt. Cook, stirring often until softened. Add the garlic, chili powder, cumin and sugar, and cook until fragrant, less than 30 seconds. Stir in tomato sauce, water and tomato. Bring to a simmer and cook until thickened, about 5 minutes.

3. Add the chicken to the sauce. Reduce to low, cover and cook until chicken is cooked through, about 15-20 minutes. Transfer chicken to plate and set aside to cool.

4. Pour sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with salt and pepper to taste.

5. Shred the chicken and add to onion mixture. Add 1/4 cup of enchilada sauce, 1 cup cheese and cilantro. Stir to combine.

6. Working one at a time, spoon 1/3 cup of chicken mixture down center of tortillas and lay seam side down in greased 9x13 baking dish. Lightly spray enchiladas with cooking spray. Place in oven for 7 minutes, until tops of tortillas brown slightly.

7. Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with remaining cheese.

8. Cover dish with foil, bake 20 minutes. Remove foil and bake another 5-10 minutes to melt cheese.

Tex-Mex Beef Enchiladas

olive oil
1 onion, diced
1 lb ground beef
4 T Taco seasoning (see entry under Mexican)
4 T unsalted butter
6 T flour
4 cups unsalted beef broth
Salt and pepper
1 t cumin
1 t chili powder
Corn or flour tortillas
Cheddar and Monterrey jack cheese, shredded, at least two bags

1. Preheat oven to 350 degrees. Prepare casserole dish with nonstick spray.

2. Heat olive oil in large skillet over medium high heat. Add onion and cook for five minutes until I softened. Add ground beef with taco seasoning. Cook for ten minutes. Transfer meat to bowl and set aside.

3. Return pan to medium heat. Add butter and melt. Add flour and stir to form a roux. Cook for 2-3 minutes. Add beef broth a splash at a time, whisking thoroughly until all the broth has been incorporated. Season with salt, cumin, chili powder and pepper. Cook additional ten minutes to allow formthickening.

4. Add enough sauce to the bottom of the casserole dish to cover.

5. Add 1/4 cup each cheddar and Monterrey jack cheese to sauce and allow to melt.

6. Add meat to tortillas and roll, place in dish. Pour remaining sauce over to cover.

7. Layer with lots and lots of cheese.

8. Cover with tin foil and bake for 20 minutes. Remove foil and bake for 15 minutes.

Guacamole with Fish Sauce

2 ripe avocados
1 T lime juice
1 t fish sauce
Salt and Pepper
Cilantro

Mash all ingredients to desired consistency.

Southwest Steak

1 lb flank steak
1 medium onion, chopped
1/3 cup lime juice
Cilantro, chopped
3 jalapeños, seeded and finely chopped
3 T water
2 T vegetable oil
1 t cumin
2 garlic cloves, minced
1/2 t ground red pepper
Salt and pepper

1. Trim fat from steak. Place steak in a plastic bag.

2. For marinade, combine onion, lime juice, 1/2 cilantro, jalapeño, water, oil, cumin, garlic, red pepper and salt and pepper. Pour over steak. Marinate overnight.

3. Drain and reserve marinade. Girl steak and brush with marinade. Slice against the grain.

Chili and Taco Seasoning

I use this for my Chicken and Sweet Potato Chili but it would be good in any Mexican dish!

1/4 cup chili powder
1 t garlic powder
1 t onion powder
1 t crushed red pepper flakes (I would put more in but the man can't handle it)
1/4 t cayenne pepper (again, see above)
1 t dried oregano
2 t paprika
2 T ground cumin
2 t sea salt
4 t black pepper

Chicken Tortilla Soup

Adapted from some Food Network stars, including The Pioneer Woman and Guy Fieri.

For the chicken:

4 Chicken breasts
1 1/2 t Cumin
1 t Chili powder
1/2 t Garlic powder
Salt

For the soup:

Vegetable oil
2 Jalapenos, seeded and minced
1 Sweet onion, chopped
4 Garlic cloves, minced
1 t Chili powder
1 t Cumin
Salt and pepper
8 cups chicken stock (not broth)
1 14.5 oz. can of fire roasted tomatoes
1 can Black beans
1 Lime
Corn tortilla strips

For garnishing:

Corn tortilla strips (baked or fried until crispy)
Cilantro
Cheddar or monterey jack cheese

1. Season the chicken with the spice mixture. Place in deep pan and fill with water until chicken is half submerged. Cover and cook for 10-20 minutes, depending on size of chicken. Shred when cooled.

2. Heat vegetable oil in a large pot. Once hot, add the onion and saute until starting to caramelized, about 5-7 minutes. Add the garlic, jalapenos, chili powder, cumin, salt and pepper, to taste. Cook about 3-4 minutes. Deglaze the pan with the chicken stock, scraping up any brown bits from the bottom of the pan.

3. Add the crushed tomatoes, lime juice and tortilla strips. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes.

4. Add the shredded chicken. Serve with crispy tortillas, cheese and cilantro.

Tequila Sangria by Bobby Flay

Mostly a Bobby Flay recipe but I added some strawberries and blueberries. 🍹

2 lemons

2 limes

1 orange

Strawberries

Grapes

12 large fresh mint leaves

2/3 cup agave nectar

1/2 cup silver tequila

1/2cup fresh lime juice

2 bottles white wine, I use Sauvignon blanc

2 cups sprite

Place fruit, mint, tequila and agave in container and muddle really well. Add remaining liquids and mix well. Serve chilled.

Taco Night at the Beach

Beef Carnitas with Avocado and Corn Tortillas

I have been assigned taco night at the beach. Bring it!

2 lbs flank steak

1 onion, chopped

2 bell peppers, chopped (I don't do green so will be doing red and orange)

2 serranos, chopped

2 t chili powder

1 t cumin

1/4 t onion powder

1/4 t garlic powder

1/4 t cayenne powder

Salt and pepper

Mix chili powder through salt and pepper in a bowl. Rub all over flank steak. Place in crockpot. 

Cover steak with onions, peppers and heat on low for 8 hours.

When finished, remove and shred. Serve with corn tortillas, salsa, sour cream, avocado, cilantro, and lime.

My Version of Tortilla Factory Salsa

This joint in Herndon, Virginia had the best salsa I have ever had. Insane in the membrane good. Need to have it sober, drunk, hungover, football days good. It will make you happy good. I miss you, Tortilla Factory. I added serranos and adapted from versions I found on the internet.

My Version of Tortilla Factory Salsa

28 oz can crushed tomatoes
Medium onion, chopped
3-4 cloves garlic, minced
2 serranos, seeded and chopped
2 tsp Mexican Oregano
1 T crushed red pepper
Salt and pepper to taste
1bunch cilantro leaves, stems removed
1/2 cup red wine vinegar
1/2 cup vegetable oil

Throw in food processor and mix until smooth. Wow.

My Version of Queso

I am making this up and haven't tried it yet. But I loved and miss the Fancy Mexican place in Fort Myers and their Queso. I am determined to figure this out.

My Version of Fancy Queso

Vegetable oil
1/2 lb Spicy ground sausage
Half red onion, chopped
2 jalapeños, chopped
Velveeta cheese
Monterey Jack cheese, shredded.
A little beer

1. In a skillet, heat oil and add the onion and jalapeno and cook for 5 minutes. Add the sausage and brown. Drain fat and place in crockpot.

2. Cut Velveeta into squares and add to crockpot along with shredded Monterey Jack cheese and about a quarter can of beer. Cook on low until melted and serve hot.

Fish Taco Rub

E made this up based on a few recipes he read online...We rubbed it on Mahi Mahi with his pico on corn tortillas with a side of spiced up black beans. Hot.

3/4 Tablespoons Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon cinnamon

Pour a little lime juice and olive oil and coat in rub the fish on both sides. Let it sit for about 20 minutes.

Enchilada Lasagna

1 Tablespoon oil
1 large Jalapeno, seeded and stemmed, finely chopped
1 large sweet onion, diced (approx. 1 1/2 cups)
2 garlic cloves
1 - 1 1/2 lbs skinless boneless chicken breasts (thighs), cubed
1 teaspoon Mexican oregano
3 cups Queso Fresco (you can substitute Monterey Jack cheese, if necessary)
3 cups sharp cheddar cheese, shredded
Salt & Pepper
15 6-inch crunchy corn tostadas
cooking spray
Enchilada Sauce (recipe can be found here)

1. Heat oven to 350 degrees.

2. Heat oil in skillet over medium high heat. Salt and pepper chicken to taste. cook chicken through approximately 8-9 minutes. Remove chicken from pan.

3. Lower heat to medium low heat and add onions and jalapenos with a pinch of salt to sweat, approximately 5 minutes. Add garlic and oregano and cook three minutes. Add chicken back to the pan and cook one additional minute. Remove from heat.

4. Spray a 13 x 9 glass baking dish with cooking spray. Lightly coat the bottom of the pan with enchilada sauce. Dip tostadas in sauce and line bottom completely. Add 1/2 chicken mixture and top that with 1/3 of the cheddar and Queso Fresco. Repeat next layer. End with the last of the tostadas dipped in sauce, pour remaining sauce on top with last 1/3 of cheese mixture. Cover with tin foil and cook on the middle rack for 30 minutes. Remove from foil and cook 10 minutes uncovered. Remove from oven and let stand for 5-10 minutes.

Enchilada Sauce

1 Serrano, finely chopped with seeds
2 Chipotle peppers, finely chopped with seeds
4-5 garlic cloves, minced
2 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons toasted cumin seed, finely ground or 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Large can of tomato sauce (approx. 3 cups)

1. Combine all sauce ingredients in sauce pan. Bring to a boil. Reduce heat and simmer 15 - 20 minutes. Remove from heat.

E's Fajitas

Marinade
1 orange, juiced
2 limes, juiced
5 tablespoons olive oil
3 garlic cloves, roughly chopped
1 1/2 chipotle chiles in adobo sauce, chopped
1 1/2 jalapenos, chopped
3 tablespoons roughly chopped cilantro
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons mexican oregano
1/2 large sweet onion
1 tablespoon worceshire sauce

Fajitas
2 1/4 pounds skirt steak, trimmed of fat
Salt and pepper
2 red bell peppers, thinly sliced
1 large sweet onion, thinly sliced
Flour tortillas

In a bowl, combine the marinade ingredients. Puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate beef for 2 to 4 hurs.

Preheat grill.

Drain the marinade from the beef. Lightly oil the grill. Season beef with salt and freshly ground black pepper. Grill steak over medium high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.

Toss bell peppers and onions with lime juice and olive oil, and grill for 7 to 8 minutes.