Our Fabulous Bites

My kids love these. Potato Enchiladas Ingredients 2 potatoes, cubed & sautéed (I bake them in the oven) 1 medium onion, chopped 1 garlic clove, minced 1 jalapeno or Anaheim pepper, finely chopped (leave seeds out if you don’t want the heat) 1 carrot finely chopped  2-3 cans of Green enchilada sauce  2 cups Grated cheese (we prefer jack or colby/jack) 12 or more tortillas, corn or flour (flour is easier to roll without cracking)   Salt & Pepper, to taste Instructions First, preheat the oven to 350 degrees.  Secondly, pour one can of enchilada sauce into a 9x13 pan and set it aside.   Thirdly, cook the onions, carrots, garlic & peppers until softened. Next, add in the cooked potatoes and mix together. Then season the vegetable filling with salt & pepper to taste. After you have the filling seasoned the way you like it, heat up the tortillas either in the microwave, or on the stovetop.  Next, spoon the f...

My title might be off, but I think that is what my friend said when she made these for us.  These are easy and simple and pretty yummy.  Rees & I both really enjoy the combination of corn and poblanos together. Ingredients : Corn tortillas, heated 4 oz of cream cheese, in cubes 3-4 Poblanos 1 zuchinni, diced (optional) 1 cup Frozen or fresh corn Salt & pepper to taste Directions : Roast the peppers or char on the stove top then peal the skin.  There should be some black spots around the pepper before you take them out of the oven.  (i really prefer to do this in advance so the peppers can really cool down before I try to peel the skin off)  Slice the peppers. Saute peppers, corn in a pan with a little bit of oil.  Add cream cheese and stir until the cream cheese has melted and mixed with veggies.  Add salt & pepper to taste. Spoon mixture inside a tortilla and eat like a taco. *note: sometimes I like to add a small amount o...

photo cred: http://damndelicious.net/ We had this last week, and while I felt it could have used something extra to give it zing, we all enjoyed it. I think I would add extra cilantro and lime, and more heat. Quinoa Enchilada Casserole 1 cup quinoa 10 oz Enchilada Sauce (recipe below) 1 can diced green chiles corn, I used frozen 1/2 c black beans, drained and rinsed (feel free to use more) 2 tbsp chopped fresh cilantro  1/2 tsp cumin 1/2 tsp chili powder s&p, to taste 3/4 c cheddar 3/4 c mozzarella 1 avocado, diced 1 roma, diced In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Preheat oven to 375. Lightly oil an 8x8 or 2 quart baking dish.  In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with s&p, to taste. Stir in 1/2 cup cheddar and 1/2 cup mozzarella. Spread mixture into prepared baking ...

Photo cred: joyfulhealthyeats.com I made this last night and everyone one of us enjoyed it. It was delicious, quick to make, and filling.  Grilled Tilapia with Chipotle Avocado Crema Tilapia Seasoning: 1 tsp chili powder 1 tsp paprika 1 tsp cumin 1 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper Tilapia filets Chipotle Avocado Crema: 1/2 c greek yogurt juice of one lime 1 large avocado 1 garlic clove 1 chipotle pepper (from a can of chipotle peppers in adobo sauce) s&p Other Ingredients: 2 cups cooked quinoa (to your liking) 1 can black beans, rinsed and drained 2 ears fresh corn, shucked (you can also use frozen corn if you don't want to grill it) Fresh cilantro Fresh tomato, diced In a food processor, add yogurt, lime juice, avocado, garlic clove, chipotle pepper, s&p. Blend until smooth. Place in refrigerator. Rinse and pat dry tilapia, season both sides with seasoning you just made. Heat grill to medium heat, grill the ears of corn ...

I could eat salmon daily if it was financially responsible. This was another yummy quinoa dish that was all enjoyed. The only thing I wish I had done differently was get a better sear on the salmon. Next time. Mexican Quinoa Bowl with Roasted Salmon and Cilantro-Lime Dressing 2 boneless, skinless salmon fillets 1 c. cooked quinoa 1 (15oz) can black beans, rinsed and drained 14 oz corn 1 tbsp minced garlic 3 tbsp chopped green onion 1/4 c. chopped cilantro 2 tbsp lime juice 1/2 tsp cumin S&P 1/4 c. evoo 1 roma tomato, diced 1 avocado, diced extra cilantro for garnishing Preheat oven to 400. Pat salmon fillets dry. Generously coat both sides of each filet with evoo and season with s&p. Heat an oven-proof skillet over medium-high heat. Place salmon fillets in the skillet and sear on each side for about 2 minutes, they should be nice and golden. Place skillet in the oven and roast for 6-10 minutes (or until cooked through). While the fil...

A perk of the dual language program is I get to make friends with Mexicans and then have them teach me how to make their yummy inexpensive food. Today I had salsa verde, that is kind of cooked.  Another friend said she doesn't do any cooking when she makes her green salsa so I will have to try both and see what I prefer.  For now, you get the 'cooked' recipe. I like to have a jar of this in the fridge that I can top on a taco salad, or beans and rice, or use as a dip for chips.  It is fresh, sometimes a tad tart, and has a nice kick.  It can be quite spicy depending on the jalapenos so I don't recommend this to those that don't care for hot/spicy foods. Salsa Verde 5-6 tomatillos, husks removed 4 jalapenos 1 clove of garlic, pealed sea salt olive oil 1/3 cup cilantro, chopped Put whole tomatillos & whole jalapenos in a small pot and barely cover with water.  Bring water to a boil and simmer tomatillos for about 5 minutes.  Remove tomatil...

Made these last week, and they were a hit with all four of us. Quite simple and easy! Next time I'm going to try making the sauce with greek yogurt in place of the sour cream. Vegetarian Enchiladas in Jalepeno Sour Cream Sauce 1 T oil 1 onion, diced 2 cloves garlic, minced 1 red pepper, diced 1 zucchini, diced 4 med mushrooms, diced 1 can black beans sweet corn (just eyeball it) corn/flour tortillas (I prefer corn) grated cheese (i had a mix of colby jack and mozzerella) 1 T butter 2 T (heaped) flour 1 c stock (veggie or chicken) s&p to taste 3 T sour cream 2 T jalepenos, finely chopped and lightly sauted cilantro, chopped, to garnish green onion, chopped, to garnish Heat oil in a large frying pan, and cook the onion, garlic, pepper, zucchini, and mushrooms over medium for 5-10 minutes, until they are soft and have released some of their liquid. Add the corn and black beans, and mix. Spoon a quarter of the vegetable mixture i...

We've made these many, many times, and they are scrumdidliumptious. We could eat a ridiculous amount of them, but thankfully you don't need to feel guilty about it, like you would a cheesy, meaty taco.  These are also really quick and easy to whip up. The first photo shows them with rice, the second, with couscous. The couscous and the rice are not added to this recipe, but we just always add either of them to our tacos. Roasted Veggie Tacos with Avocado Cream Filling: (All diced) Zucchini Onion Mushrooms Bell Pepper Tomato Potato Corn Black beans Garlic, minced (These are what we use, generally, but you can use whatever you'd like. We pretty much just go through the fridge and throw anything in that sound delicious) Seasonings: cumin, s&p, onion powder, garlic powder, paprika... again, whatever sounds good to you. Avocado Cream: 1 avocado 1/3 c greek yogurt 1/4 c cilantro 1 tbsp lime juice s&p, to season Optional Toppings: Feta che...

We all very much enjoyed these. Potatoes are a great filler, and we add them to quite a few things as kind of a meat substitute. Obviously not for the taste, but the heartiness. These are quick and easy, and like most tacos, we can eat plenty of them. We generally add our adobo rice to our tacos as well, which adds extra awesome flavor, and makes them even more filling. Find your favorite rice, and use it in your tacos! It helps you use less of your other ingredients, so you can have leftovers! Oh, we used red potatoes, which I think is part of the reasons ours did not come out crispy. But that didn't bother us. This is easily a vegan dish if you omit the cheese and sour cream. Crispy Potato Tacos 4 medium potatoes 1 medium onion 3 garlic cloves 1 small green pepper 1/2 tsp red pepper flakes 1/2 tsp ground cumin  1 tsp paprika 1 tbsp olive oil (sunflower) 1 tsp dried oregano 1 tsp dried parsley 1 tomato s&p optional toppings: chees...

Some of you ask me what we eat if we aren't eating meat.  This is something I make if I failed to plan ahead, running short on time or lack desire to cook.  We all seem to enjoy last minute taco nights.  This isn't so much a recipe but more a list of ingredients, decide on quantity based on how much you think your family will want.  There isn't cooking involved which is great on hot days.  Vegetarian Tacos Corn tortillas (plan for around 3 per person, you judge) Chopped or shredded lettuce Sliced olives Shredded cheese Chopped green onions Chopped fresh tomatoes Salsa Hot Sauce Beans  - I prefer black beans, and I heat mine up tad. Chopped avocados I heat up the tortillas and then put everything else in bowls on the table.  Everyone gets to assemble their own tacos, which means the kids usually opt out on beans. I always serve rice on the side but admit we all chow down on tacos and barely touch the rice.  If we have left overs I make a green sala...

Well my friends, when we make tacos, boy can we can eat! We've had to learn how to control ourselves because my goodness they are easy to down. Last night, I made fish tacos for the first time, and all three of us loved them! I think these are a great first fish taco. From here we want to experiment with many more flavors. This one is simple, light, and delicious. Plus, they are really quick to make! And for those who are scared of fish...I urge you to try Tilapia. I promise you with all of my heart, it is not fishy! Any GOOD fish shouldn't taste fishy; if it does it means it's not fresh. But Tilapia really is a pretty tasteless fish. Which allows you to just throw in any flavors! You can do it!  Cilantro Lime Tilapia Tacos 2 tilapia fillets, rinsed and patted dry (frozen bag from Costco) 1 tsp olive oil 1 small onion, chopped 4 garlic cloves, minced 2 jalapeno peppers, chopped (remove seeds for less heat) 2 cups diced tomatoes 1/4 cup fresh cilantro, chopp...

photo courtesy: pauladeen.com Made this the other night, and we all liked it. It's light and filling. I'd like to play around with ingredients next time though, to make it more flavorful, but still, it was yummy. Tortilla Soup 2 1/2 pounds chicken breasts 3 quarts water 3 ribs celery, chopped 1 large yellow onion, quartered 1/4 cup butter 1 sweet onion, chopped 1 red bell pepper, chopped 2 jalapeño peppers, seeded and minced 2 cloves garlic, minced 1/4 cup all-purpose flour 1 (28-ounce) can petite diced tomatoes, don't drain 2 tablespoons chopped fresh cilantro 3 teaspoons ground cumin 1 1/2 teaspoons salt 1 teaspoon chili powder 2 tablespoons lime juice 3 tablespoons vegetable oil 6 corn tortillas, cut into thin strips Sour cream, cilantro (optional) In a large pot, combine chicken breast, water, celery, and yellow onion. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is tender. Remove chicken from broth; r...

I'm on the search for good whole grain recipes. And I thought this one worked well with our drunken pinto beans. Serves 6 1 1/2 tablespoons oil 1 onion chopped 3 garlic cloves, chopped 2-3 jalapeno peppers, seeded and chopped 1 1/2 cups long-grain brown rice 2 3/4 cup water 3/4 cup diced canned tomatoes 1 tsp chili powder 1 tsp salt Directions: Heat oven to 350 degrees. Heat oil in a skillet over medium-high heat. Add onion, garlic and jalapeno peppers and cook, stirring often, about 4 minutes. Stir in rice and cook for about a minute. Add water, tomatoes, chili powder and salt. Bring to a boil. Pour into a greased glass baking dish. Cover and bake until rice is tender, about 1 hour. Fluff and serve.

I liked these more than I expected. I served it with Mexican rice, a side of fruit and some guac and chips. Turned out very filling. Oh and I enjoyed a dollop of sour cream on top. Serves about 8 1 lb dried pinto beans, picked through and soaked overnight Enough water to cover beans and a bit more 1/4 cup oil (I used olive oil) 2 medium onions, finely chopped 1 can diced tomatoes 4 serrano chilies, stemmed, seeded and finely chopped (or use jalapenos, anaheims) 2 stalks celery, finely chopped 1 large carrot, shredded Handful of cilantro, leaves only, finely chopped 1-2 teaspoons salt 12 ounces ginger ale (normally this is beer, but we subbed it out) Directions 1. Put beans in large pot and cover with water. Cover pot and bring to a simmer. Cook beans over low heat for 1 1/2 - 2 1/2 hours, or until beans are tender. Add more warm water if needed to prevent scorching. 2. Remove from heat and drain. 3. Heat the oil in a large heavy pan over medium high heat. 4. Saute the onions unti...

Super yummy recipe! I didn't have any cumin or cilantro though so I skipped out on those. And since I didn't have any green onion in the house, I substituted with white onion. But I still loved it! 2/3 cup Pace Picante Sauce 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 1 cup shredded Cheddar cheese 2 green onions, chopped (about 1/4 cup) 6 (8-inch) flour tortillas 2 tablespoons butter, melted Fresh cilantro leaves 1. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl. 2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter. 3. Bake at 400 for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro. Calories per serving: 341 I also got this recipe from www.c...

1 can Campbell's Condensed Tomato Soup 1 cup Pace Chunky Salsa OR Pace Picante Sauce 1/2 cup milk 2 cups cubed cooked chicken OR turkey 8 corn tortillas (6-inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese 1. Heat the oven to 400. Stir the soup, salsa, milk, chicken, tortillas and HALF the cheese in a 2-quart shallow baking dish. Cover the baking dish. 2. Bake for 30 minutes or until the chicken mixture is hot and bubbling. Top with the remaining cheese. Let stand until the cheese is melted. This recipe is practically the same as the Beef Taco Bake except with chicken instead of hamburger. I imagine it is also very tasty, but unfortunately, we won't be trying it in the Williams' household. (Also found at www.campbellskitchen.com)

1 pound ground beef 1 can Campbell's Condensed Tomato Soup 1 cup Pace Chunky Salsa OR Pace Picante Sauce 1/2 cup milk 6 flour tortillas (8-inch) OR 8 corn tortillas (6 inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese 1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat. 2. Stir the soup, salsa, milk, tortillas, and HALF the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish. 3. Bake at 400 for 30 minutes or until beef mixture is hot and bubbling. Sprinkle the remaining cheese. I got this recipe from www.campbellskitchen.com. I really enjoyed this dish, but unfortunately Jon didn't care for it because he didn't like having the salsa in there.

Okay, so maybe this sounds weird, it did to me at least, but I'm telling you, this is soooo good. Give this one a try during the summer when produce is a bit cheaper than winter. 1 26-oz jar sliced mango, drained and diced (find this usually around fresh produce section) 7 green onions, sliced 2 large avocado, peeled & diced 1 red bell pepper, diced 1 jalepeno pepper, minced (this gives it a nice kick, if you want more of a kick leave in the seeds, if you want less, leave it out all together) 2 T chopped Fresh cilantro(must be fresh) 3 T lime juice (or juice from 1/2 - 1 fresh lime) 2 T honey (start with a bit less, and add more if needed) 1/4 tsp salt Combine, chill & enjoy! You can eat it with chips, serve it over fish, endless possibilities.