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Posts Tagged ‘mexican’

    

Restaurant Style Salsa

I finally decided to make a homemade Salsa, like the one you get at a restaurant. The one that there’s no stopping once you get started, the mouth-watering one, the spicy one, the one they bring you refills on which you gladly accept. Yep, that’s the one ! This is Ree Drummond’s recipe and she hit it right on. I was a little afraid of how spicy it would turn out so I did not include the jalapeno seeds and that made it “mild”. The next time  I was more adventures and included all the seeds and that gave it a little heat. This salsa is fresh and simply put “delicioso”.  

Salsa Ingredients

Ingredients:   

1 can (28 oz) diced tomatoes (San Marzano)   

2 cans (10 oz) Rotel (diced tomatoes and green chilies)    

1/4 cup chopped onion   

1 clove garlic, minced   

1 whole jalapeno, quartered and sliced thin   

1/4 tsp sugar   

1/4 tsp salt   

1/4 tsp ground cumin   

1/2 cup cilantro   

juice from 1/2 Lime   

Directions:   

Combine tomatoes, Rotel, onion, jalapeno, garlic sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get desired consistency. Test seasoning with some Tortilla chips and adjust as needed. Refrigerate salsa for at least an hour. Serve with your favorite Tortilla chips.   

Pulse away

   

Source: Pioneer Woman Cooks   

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Chicken Enchilada

Chicken Enchilada

So what did you make for Cinco de Mayo? I know I know, that was like a month ago  😦  but better late than never. I made these yummy Chicken Enchiladas and the real flavor in this dish, is in the sauce. So if you have leftover sauce make sure to serve it at the table. This is an adapted recipe and I made quite a few changes. I love the subtle lime flavor which pairs really well with the banana peppers. Tart!

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 1/2 – 3/4 inch pieces

1 tbsp olive oil

1 medium onion, chopped

2/3 green bell pepper, chopped

3 large button mushrooms, sliced

10 banana pepper rings, diced

3 cloves of garlic, minced

2 tbsp chili powder

1 tsp cumin

1 tsp sugar

8 oz tomato sauce

8 oz water

1 large tomato, seeded and diced

1 lime, juiced

1 cup feta cheese

1 cup cheddar cheese

1/2 cup fresh minced cilantro

8 (6-inch) soft tortillas

Salt and ground black pepper, to taste

Directions:

Preheat oven to 400 degrees F.

Combine oil, onion, green pepper and mushrooms in a large pan. Heat over medium heat until softened, 8-10 minutes. Add banana peppers, garlic, chili, cumin, sugar and salt, and cook until fragrant, about 1 minute. Add tomato sauce, water, diced tomato and lime juice. Bring to a simmer and cook 5 minutes.  Add diced raw chicken to tomato sauce and simmer covered until chicken is cooked through, about 10-20 minutes. (Chicken can be pre-cooked in a separate pan if desired).

Strain sauce into a small bowl and reserve chicken mixture. Add feta cheese, 1/4 cup sauce and cilantro to chicken mix, stir to combine. Place tortilla on a flat surface and fill with 1/3 cup chicken mix. Roll tightly and place seam-side down in greased baking dish. Pour sauce over rolled up enchiladas and top with cheddar cheese. Place  in oven uncovered for 7 minutes, then cover with foil and cook for an additional 10 minutes, or until heated through.

Source: adapted from Pink Parsley

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