Mexican Night!
At the home of: Angela Rivers
Chicken Breast with Tomatillo Salsa
From the kitchen of Becky McKenna
2 Tbsp yellow corn meal
2 Tbsp flour
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 lb chicken breasts
Combine all these ingredients in Ziploc bag and shake.
In large skillet cook the chicken in oil 8-10 minutes.
Serve with salsa.
Salsa:
13 oz can tomatillos
3 Tbsp cilantro
3 Tbsp onion
2 Tbsp lime juice
1 fresh jalapeno, chopped finely
Mix all together into a food processor.
Tortilla Casserole
From the kitchen of: Becky Maher
1 lb ground beef, browned
1 can cream of mushroom soup
1/2 soup can of milk
1/4 cup salsa
cheddar cheese
about 9 corn tortillas
Combine everything but tortillas and cheese. In 9x9 pan layer mixture, broken-up tortillas and cheese. Makes about 4 layers. Bake at 350 degrees for 20 minutes.
Tomalito
From the kitchen of Karisa Stahle
5 Tbsp margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed & divided
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp salt
2 Tbsp + 1 tsp milk
In a small mixing bowl mix the margarine, masa, and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn, corn meal, baking powder, salt & milk and mix well. Pour the corn mixture into an 8" square baking pan. Tightly cover with plastic wrap and steam corn mixture for 50-60 minutes by setting atop a medium saucepan of boiling water on top of the stove. Tomalito should have a smooth, moist texture. Makes 12-16 servings.
Taco Salad
From the kitchen of: Angela Rivers
1 lb ground beef, browned
1 package taco seasoning
1 medium head lettuce, chopped
1 cup chopped onion
4 medium tomatoes, chopped
8 oz grated cheddar cheese
8 oz bottle Thousand Island dressing
1/3 cup sugar
2 Tbsp taco sauce
8 oz bag Doritos
Brown meat and let cool. Mix in the seasoning packet. In separate bowl mix in the dressing, sugar, and taco sauce. Refrigerate. Layer lettuce, meat, onion, tomato, and cheese in large bowl twice. When ready to serve add dressing and toss. Add crushed chips and toss again.
Chicken Fajita Tostadas
From the kitchen of: Kelsy MacKubbin
10 6-inch corn tortillas
16 oz can refried beans
7 0z can diced green chiles
1 medium tomato, diced
3 boneless, skinless chicken breasts
1 cup olive oil
1/2 head chopped lettuce
1/3 cup water
Cheddar cheese to taste
1 package fajita seasoning powder
Heat a small amount of oil in a skillet and cook chicken breasts. Let chicken cool fora short time, then shred into small strips. While waiting for chicken to cool, dice up onion and sauce in skillet until tender. Put chicken back into skillet with onion and 1/3 cup water. Add fajita seasoning and stir in diced tomato, turn heat to simmer and cover. Heat 1 cup olive oil in small skillet and lightly fry each corn tortilla and salt to taste. Heat refried beans in pan or microwave and stir in chiles. Once chicken mixture has thickened and tortillas are crispy, spread on small layer of beans, top with chicken, lettuce, cheese, and salsa.
Mexican Tortilla Soup
From the kitchen of: Stacy Hart
1 lb boneless skinless chicken breast
3 14 0z cans reduced sodium chicken broth
14.5 oz can diced tomatoes, undrained
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1-2 tsp chili powder
1/2 tsp cumin
1/8 tsp black pepper
1 cup frozen whole kernel corn
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterrey Jack cheese
Avocado diced and cilantro for garnish
Cut chicken into bite-sized pieces, set aside. In 4-quart pot combine broth, tomatoes, onion, bell pepper, chili powder, cumin and black pepper. Blend this in food processor. Bring to boil; add chicken. Return to boil; reduce heat. Simmer, covered for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer covered for 10 minutes more. Sprinkle each serving with chips, cheese, avocado and cilantro.
No comments:
Post a Comment