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Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

Cedar Planked Salmon with Cayenne Lime Butter

Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

Egg, Prosciutto & Tomato Muffins
Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

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Entries in Mexican (26)


Slow Cooker Carnitas

A slow cooker is a must for any busy cook. You can't beat throwing some ingredients into a slow cooker before heading to work, and coming home to a great smelling apartment and dinner ready. I tend to use mine more in the fall and winter, but really it would be a good way to avoid spending time in the hot kitchen in the summer. I had some pork butt in the freezer so I decided to make carnitas, as it would be a great way to use up some of my tomatillo salsa that I made last week. By the way, the pork butt does not actually come from the pigs rear end, it's part of the shoulder. This is also another one of those dishes that doesn't photograph nearly as well as it tastes, the recipe is below.

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Grilled Fish Tacos

Grilled Tilapia 


The Taco
I used the Roasted Tomatillo Salsa recipe from yesterday on these Tilapia Fish Tacos, and they made the perfect pair. Tilapia is pretty widely available and reasonably priced, but can be substituted with any white fish (cod, haddock, catfish, mahi mahi, pollock, red snapper, sea bass). If you already made the Tomatillo Salsa, or just opted to buy some bottled at the store, these make a quick and easy weeknight meal.  This was just what I was looking for after a long day of work, followed by one of my last training workouts before the Philly Triathlon this weekend. The tacos were really tasty too! Click below for the recipe.

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Roasted Tomatillo Salsa

I've always been a fan of Mexican and Tex Mex foods, and chips and salsa are one of my favorite snacks. So when I saw tomatillos at the store last weekend I decided to venture away from my normal red and give my try at making some salsa verde.  Tomatillos look like small green tomatoes that grow in husks, and create a salsa that is a bit more tangy and mild (which can be made up for with extra jalapeños and a little hot sauce).  It goes really well with enchiladas, tacos, fish and eggs, among many other things.  

Keep reading for the Roasted Tomatillo Salsa recipe and check back later this week for the fish tacos we had with it tonight for dinner.

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Mexican Lasagna


I had some ground turkey in fridge and enchilada sauce in my pantry so decided to throw together this Mexican Lasagna.  It's another one of those dishes that didn't photograph too pretty, but I'm about the taste.  It was a quick and easy weeknight meal, that also made tasty leftovers.  See below for instructions.


1 lb ground turkey
1/2 cup diced onion
1/2 cup green bell pepper
1 can of pinto beans
1 TB minced garlic
1 teaspoon of cumin
6-8 6" corn tortillas
1 cup shredded jack cheese
1 cup shredded cheddar cheese
1 can of enchilada sauce

1. Preheat oven to 425
2. Add ground turkey, diced onion, green peppers,  pinto beans (or black),  garlic, cumin to large pan and cook over medium-high heat until turkey is browned and mixture is heated through.
3.  Place corn tortillas on bottom of 8" baking dish, sprinkle a layer of jack cheese, spoon 1/2 of turkey mixture on top, and spread 1/3 of enchilada sauce on top. Repeat this process, but layer cheddar cheese on tortilla this time.  Place third tortilla on top, spread last 1/3 of enchilada sauce and sprinkle combination of jack and cheddar cheese.
4. Heat in oven for 20 minutes.
5. Enjoy!


Chicken and Summer Vegetable Tostadas & Guacamole



I saw this recipe from Cooking Light and I've had my eye on it for awhile.  I decided not to wait until the summer vegetables were actually ready, so I used a can of corn instead of fresh corn off the cob.  I also used pepper jack cheese in lieu of monterey jack cheese to add a little extra flavor, and as you can see in the picture I probably could have used less cheese.  A lot of the reviews said that the bottom of the tostadas were soggy, so to prevent that I broiled both sides of the tortilla and there were no issues with sogginess.  When I re-heat the leftovers I'm going to add a little tabasco to the chicken and vegetable mixture to add a little spice.  I can't wait to try this one again when summer vegetables are fresh at the farmer's market.
I love my molcajete, it's a completely unnecessary but fun addition to my kitchen.  I make pretty standard guacamole; 2 avocadoes, a handful or two of chopped tomatoes, a handful of chopped onions, 1 chopped jalapeño, some cilantro, and kosher salt.  This Molcajete link on Williams-Sonoma has a helpful video of how to whip up some guacamole with the mortar and pestle.  I've also decided that it's impossible to get an appetizing picture of guacamole.


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