by Triad MOM guest blogger, Jenny Stauffer
Happy (almost!) Cinco de Mayo!
Why not have a piece devoted to my favorite food in the world, other than Italian? Well, Cinco de Mayo is right around the corner, and I didn’t want you all to miss out on some great Mexican recipes that we use all year long! One side note. You may have noticed, but we are not big steak eaters. So, if you have a yummy steak, or vegetarian addition, at any time, please share!
Ina Garten’s Guacamole recipe
Tried and true, from a great source!
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
I first had this at my friend Stacy’s house. I love it because it is healthy and fresh, but more importantly, it tastes just like the fajitas from a Mexican restaurant and NOT like a taco seasoning mix. Again, you would not think something this simple would taste so good. But it does! Delicious!!!
1 pkg chicken tenders
1 red bell pepper, green bell pepper, sliced
1 onion, vertically sliced
1-2 T oil (not olive)
juice of 1 lemon
Worcestershire to taste, several Tablespoons
Combine all ingredients in a large saucepan. Saute on med-high heat until liquid is evaporated and some chicken and vegetables are blackened and caramelized.
Serve as you wish, as fajitas, on a salad or on nacho chips.
Jennifer’s Black Bean Salad
I think this is everyone’s favorite. The cheese makes it unique.
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
cilantro to taste.
Combine all and let marinate overnight.
Do you remember me posting Wendy’s Pork Recipe? Well, she used to live in the southwest, and this was a favorite dish of hers at a local restaurant. She pleaded with the chef to share his recipe, and here it is. My friend made it for New Year’s and we loved it! It is so delicious. I think this makes a great dish for company or a Supper Club.
This is a recipe that my friend improvises. Here is what you do:
Take a pound of cooked (peeled and deveined) shrimp and chop. Sprinkle a tablespoon or so of Cavender’s Greek seasoning on the shrimp. Toss with some shredded Monterey Jack cheese. Stuff flour tortillas with mixture to make enchiladas.
Meanwhile, in a bowl combine about ¾ of a bottle of Sweet Baby Ray’s Honey Chipolte BBQ sauce and enough heavy cream to make the sauce light orange (maybe ¼-1/2 cup) Spread half of this on a greased 13x9 baking dish. Add enchiladas on top. Then spread the rest of the BBQ sauce mixture on top. Pour a small amount of cream on top, and then shredded cheese.
Bake 350 until brown and bubbly.