Roasted Cauliflower and Chickpea Tacos

Oh my heavens! We had vegan gluten free friends coming for dinner and I wanted to make something to accommodate their diet. I found these tacos on twopeasandtheirpod.com and decided to try them out. Forget vegan gluten free these tacos were AMAZING! they were super simple to throw together as far as prep and I seriously ate 5 they were so good. Don't be scared just make them you wont regret it!

Roasted Cauliflower and Chickpea Tacos

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good!

ingredients:

For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro

For the Lime Crema:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste

directions:

1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.

2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.

3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!

Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)

Fresh Homemade Salsa

My friend gave me this salsa recipe a couple months ago and I have made it numerous times since then and I realized that I hadn't posted it yet! It's so yummy and so easy! You just throw everything in the blender and voila! It keeps for up to a week in your fridge in any storage container.


Fresh Homemade Salsa
from Melanie Stephens

4 cups diced tomatoes (can be fresh or canned or both!)
1 large green pepper
1 large yellow onion
1-2 jalapenos (depending on your spice level- take the seeds out for less spice)
1 tablespoon minced garlic
1 tablespoon salt
4 tablespoons chopped cilantro

Throw everything in the food processor and blend! Enjoy!

Chicken Burrito Bowls (Copycat Chipotle)

I'm making this for the second time tonight, its that good! And may I add healthy! It's another Pinterest find! Enjoy!

Chicken Burrito Bowls

babycenter blog

1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
Avocado, cilantro, and lime juice for garnish (optional)

In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove the from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and chicken in a bowl and top with avocado, cilantro, and lime juice if desired.

Chipotle Chicken Tacos

Pic courtesy Mels Kitchen Cafe

These were SOOOOO good. Christian could not stop "mmmmmm"-ing the whole dinner. Like, I am craving these again right now. They were easy and kid-friendly, but still totally impressive.

Chipotle Chicken Tacos
from Mels Kitchen Cafe 

Note: Reduce the chipotle chiles to one teaspoon if you want to eliminate some of the spiciness. In a pinch, you could sub 1-2 teaspoons chili powder for the chipotle chiles but the flavor won’t be quite the same.

Ingredients

• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro
• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas

Directions

1. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
2. Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Notes

To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.

 

Crock Pot Enchilada Steak

I found this recipe on Pinterest and tried it last week.  It was so good and super easy to make.  I was picking at the steak meat all night long because it was flavored perfectly and really tender.  Plus, its done in the crockpot and you can do whatever you want with it afterwards- we used it for tacos, but the original recipe uses them for baked enchiladas.

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Crock Pot Enchilada Steak

Adapted from Chef in Training

2 lbs. stew meat (I used 1lb lean, 1 lb. with a little fat)

1 16-oz. can red enchilada sauce 

2 beef bullion cubes

Refried beans (see this recipe for homemade)

Tacos and desired fillings

Place stew meat in crock pot.  Top with crushed bullion cubes (if yours wont crush, put them in a small container with a little water for about 30 seconds and then crush) and enchilada sauce.  Cook on low for 7-8 hours, until meat is very tender and falls apart.  Drain off extra juice and use meat as desired.  Here's the link for the original recipe if you'd like to make enchiladas.

Fiesta Chicken Salad

Fiesta Chicken Salad

3 cups red leaf lettuce
3 cups napa cabbage
1 cup cooked, diced chicken
2 plum tomatoes, chopped
1/2 red bell pepper
1/2 yellow bell pepper
1/3 cup tortilla chips, crushed
1/4 cup corn (fresh)
pumpin seeds, toasted (or pepitas)
1/2 red onion, thinly sliced
1/2 cup Cojita cheese, crumbled

Mix together and add dressing (below).

Cilantro Lime Dressing:
1/2 cup chopped scallions
1/4 cup fresh lime juice (2 limes)
1/4 cup fresh cilantro
1 Tbs minced garlic
1/2 cup oil

Blend.

Copycat Cafe Rio Chicken Tortilla Soup

pic courtesy of Favorite Family Recipes

Oh. My. Goodness. This is SO good and almost identical (if not completely identical) to Cafe Rio's soup. It's so fresh and hearty. Christian hasn't raved about dinner this much in a long, long time.

Copycat Cafe Rio Chicken Tortilla Soup
adapted from Favorite Family Recipes 

• 1 onion, diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• a dash (or two) cayenne
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of 1/2 lime
• pepper, to taste
• 1 can pinto beans, drained and rinsed
• 2-3 boneless, skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil (to taste)
• pico de gallo or your favorite fresh salsa (I used Jack's salsa)
• 2-3 avocados, diced
• 2 c. pepper jack cheese
• tortilla strips
• cilantro (for garnish)
• lime wedges (for garnish)

Instructions

• In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
• In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). After cooking on one side, flip chicken, add small amount of water to pan and cover. Remove from grill. Let rest for 10 minutes and shred.
• In individual bowls layer chicken, about 1/3 c. pico de gallo or salsa, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro, sour cream, and lime wedges, if desired.

 

Chicken Taco Rice

This is such a yummy meal and a different turn on taco night. I don't have a pic, but you'll get the idea, I think. You can prepare this so many ways and eat it so many ways- it really is very versatile. For example, tonight I made it with black beans instead of corn but you could easily sub the black beans for chicken. I also only use regular brown rice and cook it almost all of the way and then add it in. So yummy.

Chicken Taco Rice
adapted from Blogging: It's what's for Dinner

1 lb. chicken (about 2 chicken breasts)
2 Tb. oil
1 can chicken broth
1- 8 oz. can tomato sauce
1 pkg. mild taco seasoning
1- 12 oz. can drained corn
1 med. red pepper sliced in strips
1 1/2 cup minute rice (or mostly cooked regular rice)
1 cup shredded cheese
1 bag tortilla chips
some sour cream
Some guacamole

Cut chicken in to bite size pieces and saute in oil in a big skillet (big enough to hold all of these ingredients). When chicken is done, add broth, tomato sauce, and seasoning. Bring to a boil. Reduce heat, cover, simmer for 5 minutes. Add drained corn and sliced pepper. Bring to a full boil. Stir in uncooked rice. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover again and let stand for just a little while. Serve with chips, sour cream and guacamole. This is even better hours after you make it so you can make it one night have it the next day or make it in the morning and have it that night.

Crock Pot Cream Cheese Chicken Chili over Rice

I found this recipe through pinterest and made it for dinner last night...everyone LOVED it.  And, its ridiculously easy to make, despite the humongous recipe title.  So, make it!  :)

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Crock Pot Cream Cheese Chicken Chili over Rice

Adapted slightly from Rita's Recipes 

2 frozen chicken breasts

1 can Rotel tomatoes (with diced green chilies)

1 cup of frozen corn (or one can)

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 Tbs. cumin

1 tsp. chili powder

1 tsp. onion powder

1/2 cup water (skip this if you're using canned corn)

1-8oz. package 1/3 less fat cream cheese, cubed

Put all ingredients besides cream cheese into the crock pot.  Stir to combine.  Place cream cheese over the top.  Cook on low for 6-8 hours.  After 2-3 hours, stir in cream cheese until combined.  Shred chicken before serving.  Top with cilantro, if desired.  You don't have to serve it over rice- you can just serve as a chili.

Crispy Southwest Chicken Wraps

Made this for dinner tonight and we all loved this meal...it was seriously delicious.

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Crispy Southwest Chicken Wraps

Mel's Kitchen Cafe

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Cilantro Lime Chicken Tacos

Pic courtesy here

I can't believe I'm just now getting around to posting this recipe. It was SO good. I love cilantro and I love tacos and this was perfect for satisfying both!

Cilantro Lime Chicken Tacos
from "What's Cooking Chicago"


cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.

Cilantro Lime Pesto

recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Brown Rice and Black Bean Casserole

We LOVED this casserole...hearty, full of yummy vegetables, and easy to make. Great for leftovers too. We will definitely be making this one again- it really was delicious.

image courtesy allrecipes.com

Brown Rice and Black Bean Casserole

Allrecipes.com

1/3 cup brown rice

1 cup vegetable broth

1 Tbs. olive oil

1/3 cup onion, diced

1 medium zucchini, chopped or thinly sliced

2 chicken breasts, cooked and diced (I used 1/3 of the Costco rotisserie chicken)

1/2 to 3/4 cup sliced mushrooms

1/2 tsp. cumin

Salt, to taste

Cayenne Pepper, to taste

1 (15 oz.) can black beans, rinsed and drained

1 (4 oz.) can green chilies

1/3 cup carrots, chopped small

2 cups shredded swiss cheese

Mix the rice and chicken broth in pot on stovetop, bring to a boil. Reduce heat to low, cover and simmer 45 minutes, or until rice is tender. Preheat oven to 350 degrees. Lightly grease a medium-sized casserole dish. Heat the olive oil in a skillet over medium heat and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through. In a large bowl, mix the rice, onion, zucchini, chicken, mushrooms, beans, chilies, carrots, and half of the swiss cheese. Transfer to the baking dish and sprinkle remaining cheese on top. Cover casserole dish loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes, or until bubbly and lightly browned.

Mexican Meatloaf

I knew I'd forget to post Dagmar's recipes every day. :) Here goes another one...enjoy!

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Mexican Meatloaf

Dagmar Jewkes

1 1/2 lb. ground turkey

2 c. salsa

1/2 can tomato sauce, or diced tomatoes

1 pack stuffing mix for turkey or chicken

2 large eggs

Mix all ingredients together. Divide into a 12-muffin baking pan and bake for 15 minutes at 375 degrees- or until cooked through. Top with cheese or tomato sauce, if desired.

Spicy Bean Burritos

A new vegetarian recipe! This was super easy, extremely flavorful, and overall extremely yummy. The kids loved it, husband loved it, we all ate it for left-overs. Check, check, check. An all-around great meal to make when you're wanting to cut out meat and make a very quick and satisfying dinner.

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Spicy Bean Burritos

Adapted slightly from Annie's Eats

For the bean filling:
2 tsp. olive oil

2 cloves garlic, minced

1 tsp. chili powder

1/2-1 tsp. minced chipotle in adobo sauce (found in the canned foods- Mexican section)

1 tsp. ground cumin

1/4 tsp. salt

Dash of cayenne pepper

1/3 cup water, vegetable broth, or chicken broth

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) pinto beans, drained and rinsed

6 Tbs. salsa

For serving:
Flour tortillas, warmed

Shredded cheese

Diced tomatoes

Shredded lettuce

Sour cream

Chopped green onions

To make the bean filling, heat oil in a skillet over medium-high heat. Add the garlic, chipotle, and all other spices (the cayenne and minced chipotle will add some real heat so add according to what you/your kids can handle); stir, cooking until fragrant, about one minute. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes, stirring occasionally. Remove from heat, stir in the salsa, and mash the mixture with a potato masher or fork.

Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings, roll the tortilla like a burrito, and serve immediately.

Vegan Fajitas

Don't let the word "vegan" scare you...these are the most flavorful, delicious fajitas (or call them burritos if you'd like) I've about ever tasted. I can't wait to make them again!

Vegan Fajitas

Adapted from Allrecipes.com

1/4 cup Olive Oil

1/4 cup Red Wine Vinegar

1 tsp. dried oregano

1 tsp. chili powder

garlic salt to taste

1 tsp. white sugar

2 small zucchini, julienned

2 small yellow squash, julienned

1 large onion, sliced

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips (I used 2 red peppers instead of a green, since I don't care for green peppers)

2 Tbs. olive oil

1 (8.75 ounce) can whole kernel corn, drained (I used frozen corn, thawed)

1 (15 oz.) can black beans, drained

Directions:

1. In a large bowl combined olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper, and sugar. To the marinade add the zucchini, yellow squash, onion, and peppers. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10-15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes to brown vegetables.

3. Add to your favorite tortilla (try the uncooked variety, which you cook over your stove--it makes all the difference!)

Chicken Enchiladas with Roasted Tomatillo Salsa

Pic courtesy of The Sisters Cafe

Ok, I'll admit, I am obsessed with enchiladas. How could I not be, though,with all that meaty, cheesy, gooey goodness? Well, I have kind of been on a search for the best enchiladas and I have narrowed it down to three (all of which can be found here at Peachtree Cooking). I think, though, that this recipe might just take first now. They are really THAT good. I must give a small warning, though. This is not a 30-minute meal- it's quite an intense little recipe, but I promise you that it will be worth it. Mmmmm, I'm salivating just thinking about these babies!

Chicken Enchiladas with Roasted Tomatillo Salsa
adapted from The Sister's Cafe

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves, peeled
2 jalapenos, seeded (or leave the seeds in for some extra heat)
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought (I used bouillon)
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded - I used chicken breasts
Salt and freshly ground black pepper
20+ taco-sized flour tortillas (depending on how frugal you are with the filling, I squeezed about 22 out)
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream (plus extra for serving)
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional

Directions:
Preheat oven to 400 degrees F.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). (I just microwaved my tortillas for a second - the point is to make them soft and pliable.) Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole, if desired.

Creamy Taco Mac

Pic courtesy of Annie's Eats

Move over Hamburger Helper! (Just kidding- I really just wanted to say that.) Anyway, I made this last week and it was a big hit with the kiddos and I totally found myself craving more after dinner was over. The combo of garlic, onion, and taco seasoning really made this a memorable dish. For next time, I actually would make this with chicken. The ground turkey was good, but I just think chicken would be even better. You could also make this a yummy vegetarian dish by substituting some black beans. Also, I just noticed in the pic that it looks like she added cilantro before serving and I was actually thinking that it would be a nice finishing touch, though I didn't have any on hand that night.

Creamy Taco Mac
adapted from Annie's Eats

Ingredients:

1¼ lbs. ground turkey or diced chicken
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese and chopped cilantro (optional)

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey or diced chicken over medium-high heat until no longer pink. A few minutes before the chicken/turkey is cooked through, add the chopped onion to the skillet. Once the chicken/turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese and/or cilantro, if desired.

Black Bean Quesadillas

Anything with black bean in the title, I'm pretty much going to love. Throw in a cheesy quesadilla and I'm completely sold. This was absolutely delicious and super easy. Kate's words after taking one bite: "Mom, this is totally fabulous". And, I must agree- Fabulous is right.

Picture Courtesy BlogChef.net

Black Bean Quesadillas
Adapted from BlogChef.net

Measurements are not precise so if you want more of something, just throw it in there.
2 teaspoons olive oil
3 tablespoons onion (finely chopped)
1 (15.5 ounce) can black beans (drained and rinsed)
1 1/2 cups frozen corn (get the huge bag of organic frozen corn at Costco)
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
Flour tortillas (I used the uncooked tortillas from Costco)
1 ½ cups shredded Monterey jack cheese (or more)

In a large saucepan heat olive oil over medium heat. Add onion and cook until softened (about 2 minutes). Stir in beans and corn. Add sugar, salsa, and red pepper flakes. Mix well. Cook until heated through. Heat large skillet to medium heat. Place a cooked tortilla flat into the skillet. Spread cheese all over the top. Place some of the bean mixture over the cheese. Place another tortilla on top of the bean mixture. Cook until the bottom is golden brown. Flip and cook on the other side until golden brown.
Repeat until all tortillas and bean mixture are gone.

* This will probably fill about 3 of the Costco tortillas. So, if you're serving a big crowd, just double the recipe. It is just as delicious for leftovers, trust me...I just ate it for lunch! Enjoy.

Salsa

Picture courtesy of foodsdiscovered.com

In honor of Cinco de Mayo today - here is a simple homemade salsa recipe.


Salsa
adapted from Carol Ramirez

1 bundle of green onions
cilantro
1 tsp crushed red pepper (dry)
2 tsp garlic salt with parsley
1 large can Hunts Petite Diced Tomatoes

Cut green onions. Using the white ends only,chop in small pieces. Break off small handful of cilantro and wash. If you want it really spicy use more cilantro. (I use enough to fit in the palm of my hand).
Chop onions and cilantro in the blender. Add crushed red peppers, garlic salt & tomatoes to blender. Blend well.

Refrigerate. It is better after it has been cooled. Enjoy.

Cafe Rio Salad

I know these recipes are "a dime a dozen" but this is the best imitation I've had yet. AMAZING--especially the dressing! I got his recipe from a ward friend, Megan Johnson.

Chili Beans
4-6 cans of black or pinto beans
1 can diced chilies
1 1/2 c. green enchilada sauce
Place all ingredients in a crock-pot, electric skillet or saucepan. Cook 2 hours on low until flavors are mixed.

Cilantro-Lime Rice
1 c. rice
1 tbs. oil
1/3 bunch of cilantro
1/2 tsp. salt
1/2 chopped onion
2 c. water (or chicken broth - leave out bouillon cubes)
2 bullion cubes
zest of 1 lime
Brown onion & rice in oil in skillet. In blender, place water/stock, bouillon, cilantro, lime zest and salt..blend thoroughly. Add mixture to rice and bring to a boil. Reduce heat and simmer for 20 minutes. When rice is cooked, fluff with fork and add the juice of 1 lime.

Cafe Rio Chicken (makes a ton)(I've never made this one but I've tasted it and it's good)
5 lbs chicken (breasts)
2 Tbs. Cumin
2 small bottles of zesty Italian dressing
6 cloves garlic, minced
1-2 Tbs. Chili powder
Combine all and cook on low all day in crock-pot. Then shred and serve.

Cafe Rio Pork(I've made this a bunch and it turns out great every time)
3 lbs Pork Roast
1 can Coca Cola, Pepsi or Dr. Pepper (I use coke)
Cook all day on low in crock-pot. Drain the juice and add:
1/4 c. BBQ Sauce
1/4-1/2 c. Brown Sugar
1 can mild green chillies
3/4 c. Ketchup
1 tsp. Garlic Salt
Mix into shredded pork.

Spicy Tomatillo Ranch Dressing
1 Hidden Valley Buttermilk Ranch Dressing Packet
2 Tomatillos (peel off loose skin)
1 clove garlic
1/2-1 small jalapeno pepper (to your taste)
2 c. Mayo
1 1/2 - 2 c. Buttermilk
1/2 Bunch Cilantro (mostly leaves)
2 Tsp. Lime Juice (or more)
Blend all ingredients together in a high blender until it is mixed well. Refrigerate.