Restaurant-Style Salsa

Here's the amazing salsa recipe I talked about here.  For that great, restaurant-feel salsa, I always make this one.

Restaurant-Style Salsa

(from Pioneer Woman)

Printable Recipe

Makes about 5 1/2 cups

Ingredients

1 can (28 ounce) whole tomatoes with juice

2 cans (15 ounce) diced tomatoes and green chilies

¼ cup chopped onion

2 cloves garlic, minced

1 jalapeño, quartered with ribs and seeds removed

¼ teaspoon sugar

¼ teaspoon salt

¼ teaspoon ground cumin

½ cup fresh cilantro, more to taste

juice from ½ of a lime

Instructions

1) Combine whole tomatoes, diced tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses.

2) Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Enjoy!

Slow Cooker Pineapple Salsa Chicken

Sometimes I forget the beauty of the crock pot.  But when you throw all the ingredients in a pot and hours later it has turned into something delicious with almost no work?  Well, it makes you wonder why you don't use your crock pot more often.

Years ago I made a salsa chicken in my slow cooker and thought it was pretty bland and definitely not worth the mass amounts of food it made.  So I was a little hesitant about whether adding pineapple and using green salsa instead of red would really make that much difference.  Let me tell you--it did.  This stuff is delicious!

This makes a ton of food, which is great because 1) it's so versatile, and 2) you can freeze the leftovers.  We've eaten this over rice, over nachos, and in burritos.  And the next time I thaw some out, we're going to have it on tostadas.  Ok, now I'm starting to feel a little giddy.  More leftovers, please!

Slow Cooker Pineapple Salsa Chicken
(adapted from Mel's Kitchen Cafe)
Printable Recipe
Serves 6-8

Ingredients
5-6 chicken breasts
1 (20 ounce) can crushed pineapple, drained
2 (15 ounce) cans black or pinto beans, drained and rinsed
1 (15 ounce) can corn, drained
2 cups green salsa

Directions
1) Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. 
2) When chicken is cooked through, use tongs to remove and place on a cutting board; shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients and drain excess liquid. Enjoy!

Baked Chicken Taquitos

You know those frozen chicken taquitos you can buy at the grocery store? Yeah, I hate those. But, really, those are the only kind of taquitos I've ever had. Until these, of course. And these were fabulous. Crunchy, flavorful, and satisfying. Dipped in a little sour cream and salsa and I had to remind myself that I was full. Mmmmm....



Baked Chicken Taquitos(adapted from Our Best Bites)Printable RecipeMakes about 16

Ingredients
4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated pepper jack or cheddar cheese
small yellow or white corn tortillas
salt

Directions
1) Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

2) In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare this step ahead of time. Just keep the mixture in the refrigerator.)

3) Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack when rolled.

4) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Secure with a toothpick if necessary. Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other.

5) When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately with salsa and sour cream. Enjoy!

Spinach Mexican Lasagna

I really enjoy spinach in a Mexican food-type application, but I find that it's rarely done well when I have it in restaurants. It's usually too dry or bitter or bland and it's always a bit of a let-down. However, in this recipe it is definitely done right. The cilantro and spinach complement each other much better than I thought they would. It is a creamy, savory and satisfying dish that I can't wait to make again.

Spinach Mexican Lasagna

(Adapted from CuisineNie)

Printable Recipe

Serves 2-4

Ingredients

3/4 cups fresh cilantro leaves

4 green onions

1 teaspoon salt

1/4 teaspoon black pepper
9 ounces fresh spinach

1 cup cottage cheese

2 cups Monterey Jack cheese, divided

12 corn tortillas

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

1 cup prepared salsa, mild or medium

Directions

1) In a food processor, combine cilantro, green onions, salt and pepper with as much spinach as will comfortably fit; pulse, adding remaining spinach in batches, until coarsely chopped.
2) In a small bowl, combine cottage cheese with 1 cup Monterey Jack.
3) Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in the bottom of the dish (they will overlap).
4) Layer tortillas with half of the beans, salsa, spinach mixture, and the entire cottage cheese mixture; repeat with a layer of tortillas, the remaining beans, salsa and spinach mixture. Finish with the last four tortillas and Monterey Jack cheese on top, pressing in gently.
5) Cover dish with foil; place on a rimmed baking sheet. Bake at 425 degrees until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving. Enjoy!

Tortilla Soup

I recently made the best tortilla soup I've ever had--so flavorful and crazy, crazy delicious.

And then a few days later I made an amazingly good salsa! Like addictive-Mexican-restaurant-salsa good! But as I was making it, I had the bizarre feeling of déjà vu.

And guess what? Their recipes are pretty similar. And they both taste fantastic.

Coincidence? I don't think so. Apparently the combinations of tomato and garlic and cilantro and cumin make magic in my mouth.

Below is the recipe for Tortilla Soup; I will post the Restaurant-Style Salsa next week.

Tortilla Soup

(adapted from Prudence Penneywise)

Printable Recipe

Serves 12

Ingredients

3 tablespoons olive oil

6 corn tortillas, diced

1 tablespoon cumin
2 tablespoons chili powder

1 tablespoon minced garlic

1 large onion, roughly chopped

large handful of cilantro leaves and tender stems

2 (15 ounces) cans diced tomatoes

8 cups chicken or vegetable stock

1 can (15 ounces) corn, drained

1 (14 ounce) can pinto beans, drained and rinsed

1 cup chicken, shredded, optional

Directions
1) In a large pot, heat oil over medium high heat. Add tortillas and saute until beginning to brown. Add cumin and chili powder and saute for one minute.

2) Meanwhile, combine in the blender the garlic, onion, cilantro, and canned tomatoes. Puree until smooth.

3) Add tomato mixture and chicken broth to pot. Bring to a boil, reduce heat, cover and simmer for at least 20 minutes and up to one hour. Add remaining ingredients for the last 10 minutes of simmering.

4) Serve soup with tortilla chips, cheese, cilantro, sour cream and lime wedges. Enjoy!

Thai Chicken Pasta

This is one of those meals to keep in mind the next time you're in a bind for dinner.  None of the ingredients are anything crazy that I'd have to make a run to the grocery store for (ok, except for maybe the peanuts, but use chunky peanut butter instead of creamy and--ta da!--the chopped peanuts are no longer necessary) and it comes together so quickly!  Despite some lingering skepticism about peanut sauce, we loved this!

Thai Chicken Pasta
(adapted from Recipe Shoebox)
Printable Recipe
Serves 4-6


Ingredients
16 ounces spaghetti noodles
2 cups salsa
1/2 cup peanut butter, creamy or chunky
1/4 cup orange juice
2 tablespoons honey
1 1/2 tablespoons soy sauce
2 chicken breasts, cooked and cut into chunks (we also like this dish without chicken)
1/4 cup chopped fresh cilantro, more for garnish
1/4 cup chopped peanuts, optional


Directions
1)  Cook pasta according to package directions; drain and set aside.
2)  While pasta is cooking, in a large skillet, combine the salsa, peanut butter, orange juice, honey, and soy sauce.  Heat until sauce thickens and add chicken; heat through.  Turn off heat and stir in cilantro.
3)  To serve, place chicken mixture on top of noodles or toss together.  Garnish with additional cilantro and peanuts, if using.  Enjoy!  

Southwest Chicken Salad

I was in the mood for a salad. But it has to be a little heartier than an everyday salad in order for my husband to think it's a meal. This salad couldn't be easier, it's filling and delicious.

Southwest Chicken Salad

(adapted from Cooking in the Groves)

Printable Recipe

Serves 6

Ingredients

Salad Dressing:
1 1/4 cups sour cream or plain yogurt
3/4 cup salsa
1/2 teaspoon chili powder
1/2 teaspoon cumin

1/8 teaspoon garlic powder

Salad:
2-3 cups chicken, cooked and diced
1 cup tomatoes, diced
3/4 cup green onion, diced
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained

1/2 bell pepper, diced

1/2 cup cucumber, diced
3/4 cup Cheddar cheese, shredded
8 cups salad greens

Directions
1) In a medium bowl, combine all dressing ingredients. Refrigerate at least one hour to allow flavors to blend.

2) In a medium bowl combine chicken, tomatoes, green onions, corn, black beans, bell pepper, cucumber and cheese. Gently stir. Serve over salad greens. Top with Salad Dressing and serve with tortilla chips, cilantro, and additional salsa, if desired. Enjoy!

(Labor-Inducing?) Creamy Southwest Chicken Stuffed Peppers

Sorry about the lack of posts lately, but baby #2 finally arrived (!) and I'm still trying to get back into cooking again, let alone blogging.  So please forgive me if posts are a little scarce for a while.  In the meantime, here's a fabulous recipe!

I actually made this dish before our baby girl was born.  In fact, it was the last meal I ate before I went into labor.  Coincidence?  Maybe.  I'm really not sure whether to attribute going into labor to this meal, or the eggplant parmesan, or those four lemon drop cupcakes--all, of which, I'd eaten that week.  (Can you see how desperate I was?)  Whatever the case, if you're getting close to your due date--or past it, like I was-- making these peppers for dinner sure couldn't hurt.  And, regardless of the outcome, you'll have a good meal before your baby comes.


Creamy Southwest Chicken Stuffed Peppers
(adapted from Buns in my Oven)
Printable Recipe
Makes 8


Ingredients
2-3 boneless, skinless chicken breasts, cooked and shredded
8 ounces cream cheese, room temperature
6 ounces cheddar, grated
1 jalapeno, seeded and finely diced
1 can (4 ounces) chopped green chiles
1 1/2 teaspoon cumin
1/4 teaspoon garlic powder
salt and pepper, to taste
1 cup corn
1 cup black beans
1/4 cup salsa
4 large bell peppers

Instructions
1) In a large bowl, combine the shredded chicken, cream cheese, half of the cheddar, jalapeno, green chiles, cumin, garlic powder, salt and pepper, corn, black beans, and salsa. Stir to combine well.
2) Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese.
3) Bake on a baking sheet for 22-28 minutes at 350 degrees until the peppers are fairly tender and the filling heated through.  Enjoy!

Caramelized Onion and White Bean Flatbread

Sometimes when my husband asks me what's for dinner, I say "Don't worry about it," which usually means that I'm trying something new and I want him to give it a chance before he passes judgement. And also so I can avoid the look he gives me that says, "Really? If you say so...." This one was probably one of those meals, but you know what? He really liked this one!

The original recipe tries to keep the flatbread as sort of a hearty Italian fare, but I think it would be outstanding if you served it with some lettuce, salsa and sour cream to make it into a kind of tostada. This makes a little more sense in my mind, and it was a lot easier for my husband to wrap his brain around this meal when it was presented to him that way.

Husbands are such fickle things. :)

Caramelized Onion and White Bean Flatbread

(adapted from Eating Well)

Printable Recipe

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced lengthwise
1/4 teaspoon salt
1 refrigerated pizza dough
2 teaspoons dried oregano
1/2 teaspoon ground pepper
1 (15 ounce) can white beans, drained and rinsed
1 clove garlic, minced
3 tablespoons water
2 teaspoons white vinegar
3 plum tomatoes, thinly sliced
1 cup shredded Cheddar cheese

Directions

1) Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 8 to 10 minutes more.
2) Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to a greased baking sheet. Bake at 425 degrees until puffed and lightly crisped, but not browned, for 8 to 10 minutes.
3) Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans and minced garlic to the remaining onion; cook over medium heat, stirring often, until heated through and garlic is fragrant, 2 to 3 minutes.

4) Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms. Add salt and pepper to taste.
5) Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 5 to 7 minutes. Slice and serve with lettuce, salsa and sour cream, if desired, or just dig in as is. Enjoy!

Mom's Easy Taco Soup

Here's a recipe from my childhood and probably the easiest meal my mom ever made for us. I always have these ingredients on hand in my pantry (and leftover beef in the freezer) in case we need a quick dinner.



Mom's Easy Taco Soup
Printable Recipe
Serves 6

Ingredients
1/2 to 1 pound ground beef or turkey
1 onion, diced
2 cloves garlic, minced
2 cans red kidney beans, drained and rinsed
1 can (15 ounces) corn
1 can (32 ounces) diced tomatoes
1 packet taco seasoning (about 2 tablespoons)
1/2 cup salsa, optional

Directions
1) In a large pot, brown the beef until cooked through. Drain fat and return pan to heat. Add onion and garlic; cook until onion is translucent.
2) Stir in beans, corn, tomatoes, taco seasoning, and salsa, if desired
3) Bring soup to a simmer; cook at a simmer for 20 minutes. Serve with sour cream, grated cheese, and tortilla chips. Enjoy!

Easy Lentil Tacos

A while ago, my sister-in-law asked me for my lentil taco recipe.  I had to reply that I didn't have one!  I've attempted lentil tacos in the past, but was never thrilled with the results.  Maybe it was the taco seasoning I was using or maybe I wasn't used to the texture of lentils yet...I'm not sure what the reason was.  But I decided it was time to give lentil tacos another try.  There's nothing complicated about this recipe, but it was every bit as satisfying and delicious as if I had used meat.  We really love this recipe--we've used it in taco salad and nachos, too!--and I'm glad I finally have a lentil taco recipe I can share!

Easy Lentil Tacos
(adapted from AllRecipes)
Printable Recipe
Serves 6

Ingredients
1 teaspoon olive oil
1/2 cup diced onion
1 clove garlic, minced
2/3 cup dried brown lentils, sorted
1 tablespoon taco seasoning, more to taste
1 2/3 cup vegetable broth
1/2 cup salsa

Directions
1) Heat oil in a large skillet over medium heat; cook and stir onion until tender, about 5 minutes. Add garlic and cook until fragrant.  Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
2) Pour broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
3) Uncover the skillet and continue to cook until mixture is slightly thickened, 6 to 8 minutes; stir in salsa.  Adjust seasoning, if needed.  Garnish as desired and enjoy!

Grilled Steak Burritos

Ah, it's good to be back!

For this recipe, I used several items that I probably wouldn't be able to find out of the country: black beans, cilantro, ground cumin, cheddar, tortillas...basically your everyday Mexican food items. (And now you know why there hasn't been any Mexican-type food on this blog before!) These were a huge hit! The filling ingredients alone are fantastic as a taco-type salad, but put it in a tortilla and grill it? Just so good.

Grilled Steak Burritos

(adapted from My Kitchen Cafe)

Printable Version

Makes 6 wraps

Ingredients
1/2 pound round steak

salt and pepper

1 cup cooked rice, warm or at room temperature
1 can black beans, rinsed and drained

1/2 cup canned corn
2 green onions, finely sliced
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime (about 2 tablespoons)
1/2 tablespoon chili powder, more to taste
1 teaspoon ground cumin
1/8 teaspoon garlic powder

1/4 teaspoon salt, more to taste
1 1/2 cups shredded cheese (I used cheddar and pepper jack for a little kick)
6 medium-sized flour tortillas

Directions
1) Sprinkle steaks with salt and pepper to taste. Sear meat to desired doneness. Remove from pan and thinly slice. Set aside.

2) Mix rice together with chili powder, cumin, garlic powder, and salt. Add remaining ingredients except for steak and cheese. Adjust seasonings according to taste.

3) Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. Arrange steak and rice mixture down the center of each tortilla. Fold all sides together to enclose the filling.

4) Spray a large non-stick skillet with cooking spray. Arrange burrito, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side OR use a panini press or Foreman Grill and grill for about 3 minutes.

5) Transfer to a plate and repeat with remaining wraps. Serve with sour cream and salsa. Enjoy!

Green Chile Chicken Enchiladas with Spinach

First off, my apologies for the slackerness in posting.  All I can say is that things have been a little weird around here lately, but I'm hoping they'll calm down soon.  I have several half-written posts just sitting in here, waiting to be published so I'll try to make more of an effort to actually publish them.

That being said, I'm completely serious when I say that this is the best enchilada recipe I've ever used.  I used to love those cream of whatever soup enchiladas when I was younger, but I don't cook with that kind of stuff so I needed a good recipe substitute.  This one hits the spot.  Creamy, savory, and delicious.  These were perfect.

On a side note, you could make the enchiladas without the spinach if you wanted to, but in my opinion, if you're going to use this much sour cream in a recipe, you better even it out somewhere.  And did I mention it tastes fabulous?

Homemade Green Chile Chicken Enchiladas with Spinach
(adapted from Cinnamon Spice and Everything Nice)
Printable Recipe
Makes 8-10 enchiladas

Ingredients
GREEN CHILE SAUCE:
1 tablespoon vegetable oil
1/2 onion, diced
2 cloves garlic, minced
2 tablespoon butter
2 tablespoon flour
1 1/2 cups chicken broth
2 cans green chiles
1 1/2 cups sour cream
2 cups spinach, chopped

FILLING:
4 cups chicken, cooked and shredded
2 1/2 cups Monterey Jack cheese, shredded
1/4 cup fresh Cilantro, chopped
1/2 cup sour cream
salt and pepper
8-10 flour tortillas

Directions
1) In a medium sauce pan, saute the onion in the oil over medium-low heat until soft. Add the garlic and cook until fragrant.
2) Add the butter and flour. Whisk together and cook for three minutes. Slowly whisk in broth until smooth. Stir in the cans of green chiles.
3) Bring to a simmer and cook about five minutes, whisking occasionally. Add the sour cream and spinach, whisking until sour cream is melted and spinach is wilted and incorporated. Remove from heat.
4) Spray a 9x13 pan with cooking spray.  Spread a thin layer of green chile sauce on the bottom of the pan.
5) In a large mixing bowl, add the chicken, 1 cup cheese, cilantro, 1/2 cup sour cream, salt and pepper to taste, and about 1/2 of the remaining green chile sauce; mix well.
6) Put 1/2 - 2/3 cup of the filling into each tortilla, one at a time. (Heat the tortillas briefly to make them more pliable, if needed.) Roll tortillas around the filling and place in the pan. Repeat until all the chicken mixture is used up. Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.
7) Bake 20-25 minutes at 400 degrees until bubbly and golden brown. Let set for at least five minutes before serving. Serve with shredded lettuce, diced tomatoes, avocado and salsa.  Enjoy!

Bean Burrito Filling

Sometimes when it comes to dinner, I either feel like I have to do something new, original and amazing or just give up entirely.  This recipe is a happy medium between the two because although it's not at all new or original, it's still amazing and requires only a little more effort than nothing.  We use this bean filling for burritos, nachos, taquitos, tostadas, and anything else that sounds good.  It makes for a quick dinner we all love!

Bean Burrito Filling
(adapted from The Curvy Carrot)
Printable Recipe
Serves 4-6

Ingredients
1 tablespoon extra virgin olive oil
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 (4 ounces) can green chilies
1 teaspoon chili powder
1/2 teaspoon cumin
2 tablespoons lime juice
1 (15 ounces) can black beans, drained and rinsed
1 (15 ounces) can refried beans
salt and pepper to taste
tortillas, cheese, salsa, and whatever other taco fixings you like

Directions
1) In a large skillet, heat oil over medium heat.  Add onion and cook, stirring occasionally, until softened and translucent.  Add garlic and cook until fragrant, about 30 seconds.
2) Add all remaining ingredients and stir until combined and heated through.  Use as filling for tacos, burritos, tostadas, etc. and top with your favorite fixings.  Enjoy!

Bolivian Cabbage and Potato Tacos

I got in a taco rut.  I happens to the best of us.  You get so used to making the same kind of tacos time after time, that it gets monotonous.  At some point, I decided I needed to liven things up a little in a non-fake meat vegetarian sort of way.  I'd been eyeing this cabbage and potato recipe for awhile, and decided I could justify eating winter vegetables in summer since the recipe also calls for five tomatoes.  People that garden (you know who you are, Tomato Fairy) are going to be looking to get rid of some tomatoes here real soon, so I feel justified making this recipe out of season.  Plus, this was a delicious dinner for my family; whenever they eat leftovers without complaint, I know its a winner.

Bolivian Cabbage and Potato Tacos
(adapted from Vegetarian Times)
Printable Recipe

Serves 10-12

Ingredients

7-8 cups shredded cabbage (1 small head)

1 ½ lb. potatoes, cut into 1-inch chunks

2 tablespoons tomato paste

1 teaspoons sugar

2 tablespoons olive oil, more for frying tortillas

1 large onion, chopped (1 ½ cups)

1 small yellow or orange bell pepper, finely chopped (¾ cup)

5 Roma tomatoes, seeded and coarsely chopped

1 jalapeño, seeded and finely diced

salt and pepper to taste

2 tablespoons lime juice

¼ cup coarsely chopped cilantro

corn tortillas

Directions

1) Bring large pot of salted water to a boil. Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.

2) Cook potatoes in boiling salted water 5 to 7 minutes, or until tender. Drain, reserving 1/2 cup cooking water. Stir tomato paste and sugar into cooking water, and set aside.

3) Heat oil in Dutch oven or large saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes, or until soft. Stir in tomatoes, jalapeño and tomato paste mixture, and cook 5 minutes, stirring occasionally. Stir in cabbage and potatoes. Cook 5 to 6 minutes, or until cabbage and potatoes are heated through. Season with salt and pepper to taste; toss lightly with lime juice and cilantro.

4) Heat additional oil in a 12-inch skillet over medium-high heat.  Spread about ¼ cup potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.  Garnish tacos with additional cilantro, cheese, salsa, and sour cream, if desired.  Enjoy!

Mojo de Ajo Vegetable Fajitas

My husband is not totally on board with veggie-only dishes, so naturally when I told him we were having fajitas for dinner, he thought I meant "steak." It was kind of a blow when he realized the steak was substituted with zucchini and corn and mojo de ajo. But was he satisfied? Oh yes. The mojo de ajo gives it a garlic-y twist that is so delicious! And I, for one, did not miss the meat at all.

Mojo de Ajo Vegetable Fajitas

(adapted from Prudence Pennywise)

Printable Recipe

Serves 6

Ingredients

MOJO DE AJO:

1/4 cup extra-virgin olive oil

3 tablespoons minced garlic (4 to 5 cloves)

3 tablespoons fresh lime juice (from 2 limes)

1 teaspoon crushed red pepper flakes

1/2 teaspoon salt

FAJITAS:

1 tablespoon vegetable oil

1/2 large onion, cut into 1/2-inch-thick strips

1 large green bell pepper, cut into 1/2-inch-thick strips

1 large red bell pepper, cut into 1/2 inch strips

1 1/4 teaspoon salt, divided

2 medium zucchinis, cut into 1/2 inch strips

1 cup corn

Salt and pepper

12 small corn tortillas, warmed

Directions
Make the mojo de ajo:

1) Cook oil and garlic in a large skillet over low heat until garlic is soft and fragrant, about 8 minutes.

2) Remove from heat, and stir in lime juice, red-pepper flakes, and salt. Pour mojo de ajo in a small bowl and set aside.

Make the fajitas:

1) Re-heat skillet over high heat. Add oil, and gently swirl to coat. Add onion and bell peppers, and season with 1/4 teaspoon salt.

2) Cook, stirring frequently, until onion is beginning to brown, and pepper has softened slightly and skin is blistered, about 5 minutes.

3) Add zucchini, corn and 1 teaspoon salt, and cook, stirring frequently, until vegetables are browned and tender, 5 to 7 minutes.

6) Add the mojo de ajo, and stir to coat. Season with additional salt and pepper, if needed. Serve immediately with warmed tortillas, sour cream, salsa, tomatoes, cilantro, and cheese. Enjoy!

Slow Cooker Everything Chili

Chili is a weekly affair at my sister-in-law's house, so when they went vegan several years ago, a vegan chili recipe became a necessity.  She was kind enough to make her chili for our entire extended family the last time we all got together and it is delicious!  As well--and this is coming from a proclaimed TVP-hater, so hear me out--this chili is so good you won't even know that it's not meat.  As in, when I ate this for the first time, I thought I was eating beef instead of TVP.  So if you've always been curious about using meat alternatives, this is a good place to start.  Of course you could always use ground beef or turkey, if you want, or make it without using either meat or TVP.  (So many choices!)  Because this chili is great any way you choose to make it.

Slow Cooker Everything Chili
(adapted from Kim the Health Nut)
Printable Recipe
Serves 8

Ingredients
1/2 pound cooked ground turkey or beef, or 1/2 package TVP crumbles
1 bell pepper, diced
1 red onion, diced
1 zucchini, diced
1 cup salsa
2 tablespoons taco seasoning
1 can diced tomatoes
1 can green chiles
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
1/2 bunch cilantro, finely chopped (optional)

Directions
1)  Put all ingredients except cilantro in the crock pot and stir to combine.  Cook on high for 2-3 hours or low for 4-6 hours.
2)  Stir in cilantro, if using, before serving.  Garnish with cheese, sour cream, tortilla chips, or your toppings of choice.  Enjoy!

Baked Southwest Veggie Egg Rolls

This is another great dish to put in as much variety of vegetables as you want. I kept it pretty tame, but, zucchini, eggplant, tomato, cilantro--you name it!-- would all be fabulous. And it's such a cinch to make, I know we'll be having this one again!

Baked Southwest Veggie Egg Rolls

(adapted from Ezra Pound Cake)

Printable Recipe

Makes about 15

Ingredients

1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 red bell pepper, diced

1/2 cup Cheddar cheese, shredded

1/4 cup Monterey cheese, shredded
1 can (4 ounces) chopped green chiles
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder

1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of crushed red pepper flakes, optional
Egg roll wrappers

Directions
1) In a large bowl, combine everything but the egg roll wrappers.
2) Place a heaping 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
3) Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees for 15-20 minutes until lightly brown, flipping them halfway through baking time. Serve warm with salsa, sour cream, or southwest chicken salad dressing. Enjoy!