Fish Tacos

This was one of the easiest recipes I have found. It was even delicious the next day.

2 large ears of sweet corn ( I just used frozen and about the same as 2 ears)

1 tsp butter, softened

1/8 tsp salt

1/8 tsp pepper

1 haddock filet

2 tsp chili powder, divided

2 c. shredded lettuce

2 med tomatoes, seeded and chopped

1 med sweet red pepper, chopped

1 medium ripe avocado, peeled and chopped

3 Tbsp taco sauce

2 Tbsp lime juice, divided

1 Tbsp minced fresh cilantro

1 1/2 tsp grated lime peel

12 flour tortillas (8 in)

Spread corn with butter and sprinkle with salt and pepper. Grill covered, over medium heat for 10-12 min or until tender turning occasionally.

Meanwhile, sprinkle fish with 1 tsp chili powder. Moisten paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill fish, covered, over medium heat for 7-9 min or until fish flakes easily with a fork.

Cool corn slightly; remove kernals from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 Tbsp lime juice, cilantro, lime peel and remaining chili powder.

Drizzle remaining lime juice over fish, cut into 1/2 in cubes. Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.

We made this in April when there was still snow on the ground, corn on the cob was not in season, and we most definitely did not want to grill outside. So it was all made inside with frozen corn and still tasted great. I am sure the grill taste would just add to it, but you can do it either way.

Black Bean Soup

1 onion, chopped
1 Tablespoon canola oil
1-2 Tablespoon(s) taco seasoning
1-3 teaspoon(s) chili powder
1-3 teaspoon(s) ground cumin
3 cans black beans
1/2-1 cup water
1/2 cup prepared salsa
salt to your liking
1 Tablespoon lime juice

Garnish:
Sour Cream
Shredded Cheese
Cilantro

Put onion and oil in a large pot stirring 2 to 3 minutes on medium heat. Add taco seasoning, chili powder and cumin to your liking and keep stirring with onion 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice. Transfer no more than 1/2 the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan, serve, and garnish.

Mexican Pie

1/2-1 pound ground beef
1/2 package taco seasoning
1/3 cup salsa
1 can refried beans
1 tube of crescent rolls
6-8 oz of cream cheese, softened
1 cup shredded cheese

Press undone crescent rolls onto the bottom and up the sides of a pie pan to create a crust. Spread softened cream cheese over the dough. Brown beef in a large pan, add taco seasoning and salsa; simmer until thickened. Stir in refried beans. Spoon over cream cheese layer. Line edges with tinfoil and bake uncovered at 375 degrees for 20-25 minutes. Sprinkle with shredded cheese; bake 5 minutes longer without the tinfoil until the cheese is melted and edges are golden brown.

Turkey Taquitos

This is my family's tradition for after Thanksgiving. I know a lot of people make turkey soup, but I am not a huge fan of that. They are totally unhealthy, but SO good. So here you go.

Ingredients:
taco sized tortillas (how ever many will feed your family, and I usually use flour)
leftover turkey
leftover stuffing (or make more if it is gone)
leftover gravy

layer turkey, stuffing, and a little bit of gravy in a tortilla and roll up. Hold together with a toothpick. Fry in oil until tortillas are browned on all sides. Serve with sour cream, salsa, guacamole, etc. Oddly enough all of those flavors do go together.

Note- if you put too much gravy in it will make the oil spatter and burn you. So good luck.

Avacado Mango Salsa and others

These recipes are so good! I got the first two from Kashann Casper. The last one is my mom's recipe, which I love.

Avocado Mango Salsa:

Dice one avocado, 1-2 roma tomatoes, and one mango

1/3 cup chopped cilantro

1/4 c. onion, diced

Juice of one lime (or lemon juice if that's what you have)

Several dashes Frank's Red Hot sauce (all the rage around here)

salt and garlic salt to taste

Coconut Rice

1 1/2 cups rice (Jasmine is best)

1 3/4 cup water

1 can Coconut Milk

1 tsp. salt

1 Tbsp. sugar

more chopped cilantro leaves

Bring to boil and simmer for 20 minutes.

Teriyaki Marinade
1 C sugar
1/2 c soy sauce
1 tsp garlic
1 tsp ginger

Mix together until sugar id dissolved. Marinate chicken 2 to 6 hours.
I used this recipe and marinated the chicken in strips for 2 hours. I then put them on skewers with pineapple and grilled them. Delicious!

South of the Border Pizza

This is a Vegetarian dish that has become a favorite. I was worried Trav wouldn't like it because of the lack of meat (that's what my dad complained about), but he loves it and we eat it at least once a month. Also, I never make my own bread/dough/crust for recipes, except this one! It's really easy and needs almost no rise time. Enjoy! :)

Ingredients:

1 c. kidney beans, rinsed and drained

1 c. whole kernel corn

1 tomato, chopped

1/4 c. finely chopped fresh cilantro

1 jalepeno pepper, finely chopped

1/4 c (4oz) shredded Monterey Jack cheese

Crust:

1 c. warm water

1 Tbsp white sugar

2 1/4 tsp active dry yeast

3 Tbsp olive oil

1 tsp salt

2 1/2 c. all purpose flour (I use a bit more)

Procedure:

Stir water, sugar, and yeast together until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 min. Pat dough into pan using fingers dipped in olive oil. Sprinkle with basil, thyme, or other seasonings. Top with toppings and bake for about 15 min. (until cheese is melted and lighly browned) at 425.

(sorry the pic doesn't look super appetizing, but it's good! I like to dip mine in ranch. yum.)

Taquitos

1 small onion chopped
1 clove garlic, minced
3/4 lb lean ground beef (I usually use less more like 1/2 lb)
1/2 cup salsa, plus more for dipping
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
10 (6-inch) flour tortillas (I use whatever size I have, they are usually the big ones and it still works great)
1/2 cup shredded cheddar or Montery Jack cheese
Sour Cream

Heat oven to 400 degrees. Cook ground beef, when almost done add in the onion and garlic. Cook until onion is softt. Add in 1/2 cup salsa, chili powder, salt and pepper. Cook over low heat stirring occasionally for 10 minutes. Place tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of beef mixture, spreading it to an inch from the edges. Sprinkle with cheese. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegie oil (I just sprayed them with cooking spray). Bake for 8-12 minutes or until the tortillas are lightly browned. Serve hot with salsa and sour cream.

Kansas City Salsa

Recipe For ~ Kansas City Salsa

1 can Black Beans (drained & rinsed)
1 can Yellow Corn (drained)
3 Avocados
1 Red Bell Pepper
3 Green Onions
¼ cup Lime Juice
1 tbsp. Garlic Powder
1 tsp. Salt
Dash Tobasco

Usually double the recipe.

Chop finely and combine everything thoroughly. Refrigerate 24 hours (+/-).

Serve with Tortilla Chips

This recipe is one of Dave’s Favorites!

Southwestern Nachos

Just so you know, I halved the recipe because I definitely didn't need that much. Half of it would have lasted us a while if Eric didn't like it so much and ate it all before I even got a second helping.

2 boneless whole pork loin roasts (the recipe says 3 1/2 lbs each, but mine was just about 3 lbs and I still didn't use all of it)
1 cup unsweetened apple juice
6 cloves of garlic, minced
1 tsp salt
1 tsp liquid smoke, optional (we did use it and the meat was to die for)
2 1/2 c. bbq sauce, divided
1/3 c. brown sugar
2 Tbsp honey
1 pkg tortilla chips
1 1/2 c frozen corn
1 can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium onion, chopped
1/3 c. fresh cilantro
1 jalapeno pepper, seeded and chopped (we didn't use)
2 tsp lime juice
1 pkg. (16 oz) process cheese (Velveeta)
2 Tbsp milk

Cut each roast in half; place in two 5 qt. slow cookers. COmbine the apple juice, garlic, salt and liquid smoke if desired; pour over meat. Cook on low for 7-8 hours or until tender.

Shred pork with two forks, place in a very large bowl. Stir in 2 cups bbq sauce, brown sugar, and honey. Grease two 13x9 pans. Divide pork mixture between pans. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake uncovered at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining bbq sauce over nachos. (30 servings)

Serve with tortilla chips.

Salsa Chicken

This is one of Eric's favorites and it is SUPER easy.

Chicken breasts
Your favorite salsa (we use Pace Picante Mild)

Preheat oven to 350. Line baking sheet with foil to help with clean up. Place raw thawed chicken on pan and pour as much salsa as you would like over each breast. Bake for about an hour or so. Check around 30-45 min to see if done. Generally has taken us about an hour every time. Enjoy!

Honey Lime Enchiladas

This has become one of our favorite recipes since I got it from my aunt. Especially if you like sweet and spicy together...(its not really spicy).

4 T. honey
2 T. lime juice
1 T. oil (I used olive oil)
2 tsp. chili powder
1/4 tsp. garlic powder
Mexican blend shredded cheese (I use whatever cheese I have, but it is really good with this)
Flour tortillas, soft taco size
1 can green enchilada sauce

Cook and shred 4 chicken breasts. Mix above sauce with shredded chicken. Roll chicken mixture and grated cheese into flour tortillas. Top with green enchilada sauce and a little grated cheese. Bake at 350º for 30-40 minutes.

7 Layer Casserole

I guess I'll be the one to start. I LOVE this recipe because it is so easy and tastes delicious. All of the ingredients can be stored in the pantry…just open some cans and you’re ready to go!

1 ¼ cup water
2 cans (8 ounces each) tomato sauce
½ teaspoon garlic powder
¼ teaspoon salt
1 cup uncooked long grain rice
1 can (15 ounce) corn
1 can (15 ounce) black beans, drained and rinsed
1 can (4 ounce) diced green chilies
1 Tablespoon dried minced onion or 1 teaspoon onion powder
1 can (10 ounce) chicken or turkey, drained (optional)

Combine the first 4 ingredients in a saucepan and heat until boiling while assembling the rest of the casserole. Spread rice on the bottom of a 2 quart casserole dish. Top with corn, then black beans, then green chilies. Sprinkle with dried onion and then the chicken or turkey. Pour the tomato mixture over the top. Bake the casserole, uncovered, at 425 degrees for 1 hour. Serve in flour tortillas with sour cream and salsa if desired.

Note: Any leftovers can be rolled in flour tortillas and frozen – when ready to serve, bake at 350 for 30 minutes or until golden brown and heated through. Great for when you don’t feel like cooking dinner!