A Walking Taco

Lunch is in the bag!

This is a fun way to serve it. 

 You don't even need plates!

All that's needed is a fork and a napkin.

 Use the individual size bag of Fritos or

 Doritos and crush them a bit in the bag, 

then open the bag and add a scoop

 of prepared taco meat filling.

 Top with taco fixins' shredded cheese, 

lettuce, chopped tomatoes, onions and

 taco sauce, whatever you want.

 It's delicious and portable for any outdoor 

activity; soccer game, tennis lunch, picnic, 

kid's party, tailgating, or just because.  

 I just used packaged taco mix and followed the 

directions.  If you need a large amount, make it in a

crock pot and you can keep it warm longer. 

 Have the toppings ready.

Of course you can also eat it on a plate

Somehow, it just tastes better in the bag!

Enjoy!

Tip: You can also slit the bag along the side for
a bigger opening.

Links: Between Naps On The Porch,
The Girl Creative, Designs By Gollum,
The Charm Of Home, My Romantic Home,

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Tex-Mix Stew

This zesty hamburger stew is a nice

 change-up from regular chili. 

Very little prep required. 

 Just seed and chop the peppers. You could even 

 use 1 C frozen chopped green and red peppers

 Brown the beef in a large deep pot for 5 minutes.

Stir in the peppers.

 Mix in the dry onion soup and the seasonings. 

 Add the canned vegetables.

 Stir in the water. 

 Simmer, covered, about 30 minutes.

Combine the 2 T flour and 1/4 C water in a jar. Stir 

into the stew; cook another minute, until thickened.

Serve with corn chips or homemade cornbread.

It's a tasty fall and winter dish that

 goes great with football watching...

if you're so inclined!

Tex-Mex Stew

1-1/2 lbs ground beef

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

1 pkg dry onion soup mix

1 T cumin

1 t garlic salt

1/2 t pepper

1/2 t oregano

1/4 t red cayenne pepper

1 can (15-1/2-oz) black beans

1 can (11-oz) corn niblets, drained

1 can (4-1/4-oz) diced green chilies

2 C water

Brown the beef in a 5-qt deep pot over 

medium-high heat for about 5 minutes. 

Stir in the peppers; then stir in the 

onion soup and seasonings. Mix in the water.

Simmer, covered for 30 minutes.

In a jar combine:

2 T flour and 1/4 C water

Stir into the  stew; cook until thickened,

about 1 minute. Serve with corn chips

or homemade cornbread. 

Enjoy!

Links: Between Naps On The Porch

Confessions Of A Plate Addict,

Dwellings, A Stroll Thru Life,

Coastal Charm, Stone Gable,
No Minimalist Here,
Designs By Gollum

The Shabby Creek Cottage,

 Common Ground,

The Girl Creative, French Country Cottage,

The Charm of Home, My Romantic Home

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the BEST Beef Enchiladas

The Best Beef Enchiladas

This is a wonderful dish full of flavour with mouth watering tender beef! It takes 3 hours to cook but is worth every minute.

Serves 4

Preparation time:  10 minutes

Cooking time:  3 hours

Ingredients

900g stewing steak, cut into 1 inch cubes

Sea salt & pepper

2 tbsp vegetable oil

2 red onions, peeled & blitzed in a food processor

1 tbsp chilli powder

2 tsp ground cumin

2 tsp ground coriander

¼ tsp cayenne pepper

4 cloves of garlic, peeled & crushed

900ml tomato passatta

60ml red wine

1 tbsp brown sugar

250g cheddar cheese, grated

8 flour tortillas

To serve

Sour cream

Mixed Salad

Preparation method

1.  Preheat the oven to 160°C/300°F/Gas mark 3.  Pat dry the beef with kitchen paper and season with salt and pepper.

2.  In a large oven proof casserole dish heat 1 tbsp of oil and add half the beef, brown all over and set aside.  Add another tbsp of oil and brown the remaining beef and then remove from the dish.

3.  Add the onions with ½ tsp salt, cook until softened.  Return the beef to the dish along with any juices, add the spices with ¼ tsp of pepper.  Cook until the spices become very fragrant, stir in the garlic and cook for another minute.

4.  Add the tomato sauce, wine and sugar and bring to the boil.  Cover tightly and place in the oven for 2 – 2 ½ hours until the meat is very tender.

5.  Remove the casserole from the oven and scoop the meat out of the dish and place in a large bowl and shred it with two folks.  Add a couple of spoonfuls of sauce to the beef.

6.  Increase the oven temperature to 190°C/375°F/Gas mark 5.  Spoon a large tbsp of sauce on the bottom of a baking dish, spread it out to cover.

7.  Stir half the grated cheese into the shredded beef.  Spoon 1/8 of the beef filling into a tortilla, roll it up tightly and place seam side down in the baking dish.  Repeat this and once you have filled all the tortillas spoon the remaining sauce over the top.  Sprinkle with the remaining cheese and cover the baking dish with foil and place in the oven for 20 minutes.  Remove the foil and allow to bake for a further 5-10 minutes until the topping has melted and is browning.

7.  Serve with a topping of sour cream and mixed salad, enjoy!

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How To Make A Mexican Pizza Recipe (rajiv tiwari)

Ingredients For Dough Of Pizza Recipe:

* 1 cup lukewarm water
* 1 teaspoon active dry yeast
* ? teaspoon sugar
* ? teaspoon salt
* ? cup whole-wheat flour
* ? cup all-purpose flour, plus additional for dusting
* 1 tablespoons yellow cornmeal

Ingredients For Topping Of Pizza Recipe:

* ? cup canned black beans, rinsed
* ? cup roasted red peppers, chopped
* ? medium clove garlic, quartered
* ? tablespoon chili powder
* Salt to taste
* Yellow cornmeal, for dusting
* ? cup shredded Monterey Jack cheese
* 1 medium plum tomato, diced
* 2 medium scallions, thinly sliced
* 5 tablespoons pitted ripe black olives chopped
* 1 tablespoons chopped pickled jalapenos

Directions:

1. How to make the dough for the pizza recipe: Stir together water, yeast, sugar and salt in a large bowl and wait till all yeast has dissolved.

2. Add in the whole-wheat flour, all-purpose flour and cornmeal, stirring well until the dough for the pizza recipe mixes well.

3. Put the dough on a lightly floured surface and knead until smooth and elastic.

4. Put the dough for the pizza recipe in an oiled bowl and coat well. Cover and keep aside for an hour, when dough size doubles.

5. Put the dough for the pizza recipe on a lightly floured surface and pat and roll into nice, flat base till the thickness is of your liking.

6. Preheat your grill to a low setting to cook the pizza recipe.

7. To prepare topping & assemble pizza recipe put beans, peppers, garlic, chili powder and salt in a food processor and grind until a nice smooth consistency has been achieved.

8. Sprinkle cornmeal on a large baking sheet for the pizza recipe. Put the pizza base on the baking sheet, making sure the bottom of the dough for the pizza recipe is completely coated with cornmeal.

9. Slide the crust onto the grill and close the lid. Cook until lightly browned, 3 to 4 minutes.

10. Flip the base for the pizza recipe and spread the bean mixture on the crust.

11. Quickly add a nice layer of cheese, tomatoes, scallions, olives and pickled jalapenos.

12. Close the lid again and grill the pizza recipe until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

13. Your pizza recipe is ready to be eaten! Enjoy with a refreshing drink on a sunny day and just relax!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Pizza Recipe, grill the pizza

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Cooking Lasagna The Mexican Way (rajiv tiwari)

Lasagna is authentically an Italian dish, however with this recipe you can add a Mexican twist. Using tortillas as lasagne noodles, this blend creates a completely different experience. Lasagna allows you enough freedom to create completely new things using your imagination, this recipe is an excellent example. Cook it and see for yourself.

Ingredients:
* 1 pound of chicken mince
* ? grated yellow onion
* 2 teaspoons of smoked paprika
* 1 teaspoon of cumin
* 1 tablespoon of chilli powder
* 1 teaspoon of kosher salt
* ? teaspoon of black pepper
* 1 can of diced tomatoes
* 1 can of rinsed black beans
* 1 ? cup of frozen sweet corn
* 1 can of diced and roasted green chillies
* 1 can of enchilada sauce
* 12 large flour tortillas
* 12 ounces of Mexican cheese blend
* 6 ounce can of sliced olives
* 2 chopped scallions
* 2 tablespoons of chopped cilantro

Directions:

1. Preheat oven to 425?F.

2. Drizzle the olive in a large pan over a medium flame. Add the chicken mince, onion, paprika, cumin, chilli powder, salt and pepper (to taste) to the pan. Cook the chicken for about 7 minutes.

3. Add and mix the tomatoes, beans and corn, stirring well. Allow it to cook while you set the baking dish.

4. Smooth a third of the enchilada sauce over the baking dish and put the lasagna substitute - tortillas on the bottom of the pan. The tortillas layer should be around 4 layers.

5. Add half of the chicken mix over top of the tortillas and spread it evenly.

6. Layer more of the lasagna - tortillas on top of the chicken mix. Put yet another third of the sauce over tortillas.

7. Sprinkle half of the cheese on top and add green chillies over the cheese. Add all the chicken mix again and spread properly.

8. Add more lasagna - tortillas over the chicken and sprinkle all the remaining cheese on top. Garnish with the olives and scallions.

9. Bake for around fifteen minutes till the lasagna - tortillas is hot throughout.

10. Remove from the oven and add the cilantro on top.

11. Serve the lasagna hot and enjoy!

One of the simplest ways to cook, this lasagna recipe will leave wanting more every time. Enjoy the unique blend of two different flavours with a dish that never gets boring.

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes.lasagna

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Fiesta Quiche

I was in the mood for a quiche for lunch. 

Haven't made a quiche in ages and then I see 

several quiches this week on blogs. 

I had to make one. Luckily I had all the

 ingredients in the house for my Fiesta Quiche.

It's quick and easy. Just mix everything

together and pour into a prepared crust.

Use a large deep dish pie pan.

 I still had one store crust. 

Just unroll and into the pan it goes.

 It's great leftover the next day too. 

You can even cheat and make it without a crust

.....if you're in a hurry.

Fiesta Quiche

5 eggs

1-1/2 C whole milk

1/4 C salsa

1 can diced green chilies

1/2 C finely chopped onion 

2 C  monterey jack/cheddar cheese

9" unbaked deep pie shell

pinch of cumin, salt, chili powder, opt.

Whisk the eggs well. Whisk in the milk,

salsa, onion, green chilies, and 

optional seasonings, Stir in the cheese.

Shape the pie shell into a deep dish pan.

Pour in the filling. Bake @350 45 minutes

until puffed and center is firm.

Let cool for 10 minutes before slicing.

Enjoy! 

Links: Designs By Gollum

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the Best Chicken Enchiladas

The Best Chicken Enchiladas

These have to be the best chicken enchiladas that I have ever tasted!  They are quite spicy so if you don’t like a dish to be too hot reduce the amount of chilli powder and chillies.  This dish can be prepared in advance and placed in the oven when your guests arrive.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

900ml/30 fl oz chicken stock

4 chicken breasts

1 tbsp olive oil

1 onion, peeled & finely chopped

½ tbsp dried parsley

½ tsp dried oregano

1 tsp hot chilli powder

¼ tsp ground cumin

Freshly ground salt & pepper

2 garlic cloves, crushed

400g/14 oz passatta

3 green chillies, deseeded & finely chopped

150g/5oz mature cheddar cheese, grated

2 tbsp sour cream

8 flour tortillas

2 tbsp fresh coriander, chopped

Enchilada Sauce

1 tbsp olive oil

1 tbsp plain flour

1 tsp hot chilli powder

 400g/14 oz passatta

¼ tsp ground cumin

1 garlic clove, crushed

Freshly ground salt & pepper

To serve

Sour cream

Small bunch of fresh coriander, finely chopped

Method

1.  In a large pan bring the chicken stock to a boil then reduce to a simmer.  Place the chicken breasts in the pan, cover with the lid and let poach for 10 minutes.  Take off the heat and leave in the pan for 10-15 minutes.  Remove the chicken, shred and set aside.

2.  Heat the oil in a large frying pan or wok and add the onion, cook until softened.  Add the herbs, spices, salt, pepper and garlic. 

3.  Add the passata and chillies, bring to the boil then add the shredded chicken.  Reduce the heat and let simmer for 20 minutes, add a splash of water if the mixture becomes to dry.

4.  Preheat the oven to 200°C/400°F/gas mark 6.

5.  For the Enchilada sauce, heat the oil in a pan and then add the flour and chilli powder.  Stir over a medium to low heat for 2 minutes.  Slowly add the passata stirring continuously to make sure you have a smooth consistency.  Add the garlic and cumin and a dash of water if the sauce is too thick.  Keep stirring and let simmer until it reduces to a thick tomato sauce, season to taste.

6.  When the chicken mixture is ready add 1/3 of the grated cheese, sour cream and coriander, mix until the cheese has melted.

7.   Lightly oil an oven proof dish, take a flour tortilla and place a 1/8 of the mixture inside and roll it.  Place in the dish and repeat with the remaining tortillas.

8.  Pour the Enchilada sauce over the tortillas and sprinkle over the remaining cheese.  Place in the oven and cook for 15-20 minutes or until the cheese begins to turn golden.

9.  To serve, divide between serving plates and top with sour cream and a sprinkling of coriander, enjoy!

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Barbecued Chicken and Black Bean Burritos

This dish is something everyone will like. 

It has an unusual ingredient....barbecue sauce.

Add a salad and you have a fast, tasty and 

nutritious dinner.

 This make 4 large burritos.

 Saute cut-up chicken, onion and garlic.

 Add a can of black beans, and barbecue sauce.

 Stir well and heat through.

 Sprinkle the top with cheese and let it melt.

 Scoop unto tortillas; top with sour cream.

Roll up and enjoy! Easy!

Barbecued Chicken and Black Bean Burritos

3/4 lb boneless chicken breasts, about 3

1 small onion, about 1/2 C chopped 

1 clove garlic, about 1t minced

1 T olive oil

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

1/3 C barbecue sauce

1/2 C shredded cheddar cheese

4 large (10-inch) flour tortillas

1/4 C sour cream

Cut the chicken into bite-size pieces.

Heat oil in a large skillet over medium heat. 

Add chicken, onion and garlic. Season with 

a little salt and pepper; cook for about 8

minutes or until chicken is done, stirring 

occasionally. Stir in  the barbecue sauce and

beans. Reduce heat and stir well to coat the 

chicken with the sauce. Sprinkle the cheese evenly

over the top and continue to cook until the cheese

 melts. Warm the tortillas in a dampened paper

towel in the microwave for about 45 seconds.

Scoop about 1/2 C chicken mixture down the 

center of each tortilla; top with a dollop of

sour cream and roll up.

Enjoy!

Links: Stone Gable

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Crock Pot Cream Cheese Chicken Chile

Here's a super easy crock pot dish.

It starts with  two frozen chicken breasts.

Put all the ingredients in a crock pot.

Drain and rinse the beans.

Give it a stir and top with cream cheese.

Cook on low for 6-8 hours.

If you're home stir after 2 or 3 hours to blend
 in the cheese. Or just stir when you get the chance.
Shred the chicken before serving.

Serve over rice. 

Some chopped cilantro would be nice.

Crock Pot Cream Cheese Chicken Chili

(that's a mouthful!)

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells.
Serves 4

(This would also make an excellent dip!)

Enjoy!

Links: Funky Junk, Stone Gable,
Savvy Southern Style, Designs By Gollum

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Arroz con Pollo

This makes one 9x13 baking dish, but I divided it into two 8x8. One to bake now and one to freeze for later. You can also double the recipe and make two 9x13 dishes. Freeze one for nights when you just want to pop something homemade into the oven and relax.

Gather the ingredients in an assembly line for easy preparation.

 I used three very large chicken breasts and sliced them in half.

Cook your rice, unless you have saved-overs.  

 Spread the rice in the bottom of a greased baking dish.

 Layer on the beans.

 The corn is next.

 Season the chicken on both sides with garlic salt and pepper. Lay on top. 

 Combine the chicken broth, salsa, spaghetti sauce, (I had some leftover from the Spaghetti Pie), 

red peppers, scallions, cilantro, cumin and minced garlic.

 Pour the sauce mixture evenly over the top.

 Sprinkle the cheese over the top.

 If  making one for later. Layer the pan in foil and fold over to seal.

After it's frozen, remove it from the casserole and put it into a freezer bag and label it.
Arroz con Pollo-Date-Bake 350 for 45 minutes
Use within 3 months. Thaw in the refrigerator and bake as directed.

 Bake at 350 for about 45 minutes.

 I like to sprinkle more chopped cilantro on top.

A margarita goes very nicely with this!

Arroz con Pollo

2 C cooked rice

1 15-oz can black beans, drained

1 C frozen corn

6 boneless chicken cutlets

2 t garlic salt

1/2 t pepper

1/2 C chicken broth

1 C salsa

 1 C marinara sauce

1/2 C sliced red pepper

1/2 C chopped green onions

1/4 C chopped fresh cilantro

1/4 t cumin

1 t (about 1 clove) minced garlic

1 C grated cheese

Spray 9x13 baking dish with cooking spray. Spread the rice over the bottom, then the beans, corn and seasoned chicken. Combine the chicken broth, salsa, spaghetti sauce, red peppers, scallions, cilantro, cumin and minced garlic in a medium mixing bowl. Spread the sauce evenly over the dish. Sprinkle the cheese on top. Bake at 350 for about 40-45 minutes.

Enjoy!

(tip: Cook 3/4 C rice and 1-1/2 C water, salt, butter, will give you the 2 C rice in 20 minutes.)
Links: The Charm Of Home, EKats Kitchen

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