ADOBO CHICKEN

 

ADOBO CHICKEN adapted from Bobby Flay

1 tablespoon ancho chile powder*
1 tablespoon New Mexican chile powder*
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)*
1/2 teaspoon ground cumin*
1/2 teaspoon garlic powder*
1/2 teaspoon onion powder*
1/2 cup orange pineapple juice 
1 limed, juiced 
FRESH ground sea salt and black pepper 
2 tablespoons avocado oil 
2 boneless skinless chicken breasts, about 8 ounces each 

• Preheat 2 cast-iron grill pans over medium heat.
• Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl.
• Add the oil and whisk.
• Put the chicken in the marinade, turning the chicken to coat both sides. 
• Grill the chicken until golden brown and slightly charred on one side, about 4 minutes.
• Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165°.  

NOTE: *These are the ingredients from Bobby Flay’s recipe.  I have replaced them with a combination of equal parts Pampered Chef’s Chile Lime seasoning and Organics Adobo seasoning.

CARNE ASADA & CARAMELIZED GRILLED PINEAPPLE

These pineapple spears are coated in a buttery brown sugar apple cinnamon glaze that caramelizes on the grill! It also pairs perfectly with a citrus carne asada!

CARAMELIZED GRILLED PINEAPPLE Serves: 4-6
Adapted from the Recipe Critic, Alyssa
One large ripe pineapple cut into spears
½ cup brown sugar
½ cup butter, melted
1 teaspoon cinnamon
1 teaspoon apple pie spice

• In a shallow baking dish lay the pineapple spears in a single layer pan.
• Sprinkle lightly with cinnamon.
• Whisk together the butter, brown sugar and apple pie spice. It needs to be thin enough to easily pour over the pineapple – microwave a few seconds if necessary.
• Pour over top of the pineapple spears.
• Grill for about 7-10 minutes or until it is starting to turn golden brown and has gorgeous grill marks.
• Brush with excess sauce from the dish before serving.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”^[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.

CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika

• Soak the meat in the vinegar for an hour or so.
• Remove meat from vinegar and dry on paper towels.
• Sift together all the seasonings and rub into the meat on both sides.
• Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
• Let marinate for overnight or a day or so.
• Grill on a VERY hot grill to desired doneness, 2-3 minutes per side.
• Serve with warm tortillas, Fresh Guacamole and Fresh Garden Salsa.

MEXICAN TORTILLA BAKE ~ FOLDOVER TACOS

Your favorite taco in a casserole – perfect for potlucks!

FOLD OVER TACOS
1 pound ground beef
1 cup finely chopped onion
2 cans Rotel tomatoes
1 cup red enchilada sauce
1 can re-fried beans
1 teaspoon ground cumin
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
12 6 inch tortillas
6 ounces cream cheese, softened at room temperature 30 minutes
1 cup shredded Monterey Jack cheese

• Preheat oven to 350°.
• Wrap tortillas in foil and warm in preheated oven for 10 minutes.
• In a large skillet over medium-high heat cook beef until crumbled and pink is gone.
• Drain off excess fat.
• Add tomatoes, sauce and seasonings. Bring to a boil.
• Reduce heat and simmer 5 minutes.
• Pour half of the meat and sauce into the bottom of a 13 x 9 baking dish.
• Top with half the beans.  Set aside.
• Stir together the cream cheese and one half of the re-fried beans.
• Spread cream cheese mixture on each tortilla and top with a spoonful of the sauce.
• Fold each tortilla over and arrange in baking dish partially overlapping.
• Pour remaining meat sauce over top of tortillas.
• Cover and bake for 15 minutes.
• Sprinkle with cheese and bake 5 minutes more until cheese is melted.

SOUTH of the BORDER CHICKEN WINGS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray's Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

• In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
• Stir in green chiles and onions.
• Bring to a SLOW boil. Reduce heat and simmer 5 minutes. 
• Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

• Preheat oven to 450°.
• Line baking sheet with foil and spray with non stick spray.
• Sprinkle garlic powder, salt and pepper on chicken pieces.
• Arrange chicken in a single layer.
• Bake 25-30 until cooked through.
• Brush with glaze last 10 minutes.
• Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey's California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

• Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

• Preheat oven to 350°.
• In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
• When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
• Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
• Add honey, vinegar, salt and pepper.
• Add beans and return to a boil.
• Transfer to baking dish baking until beans are tender and moisture is absorbed.
• Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

MEXICAN NOODLE BAKE

I found this recipe Sour Cream Noodle Bake that I wanted to try and then realized with the big move coming that I didn't have the exact ingredients.  I took quite a few liberties with this recipe and hubby loves it!  So, I don't think we'll ever get around to trying her original recipe.

I'll give you both recipes - her original recipe will be in all black and my changes will be in red.

SOUR CREAM NOODLE/MEXICAN NOODLE BAKE

1 1/4 pound ground chuck - 1 pound ground sirloin

1 can 15 oz. tomato sauce - 1 can 8 oz. tomato sauce

1/2 teaspoon salt - sea salt & fresh ground pepper to taste

freshly ground pepper

8 ounces weight egg noodles - 2 cups farfalle , elbows and shells

1/2 cup sour cream

1 1/4 cup small curd cottage cheese

1/2 cup sliced green onions - 1 large bunch green onions, sliced

1 cup grated sharp cheddar - 2 cups chef's combo (4 cheddar cheeses)
10 oz. can Rotel original drained

15 oz. can Black beans, drained rinsed

Salsa

Sour Cream

• Preheat oven to 350 degrees.
• Spray 11x9 baking dish with non-stick spray.
• Prepare pasta according to package directions to al dente. Drain and set aside.
• While pasta is boiling brown ground sirloin and half of green onions, seasoning with salt and pepper to taste as browning.  Drain fat.
• While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl. Add in pasta and remaining green onions. Set aside.
• Add tomato sauce, drained Rotel as well as the  drained and rinsed black beans to the meat and stir to blend well.
• Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.
• Bake 20-30 minutes until cheese is melted and heated all the way through.
• Top with a dollop of sour cream and salsa.

Baked Tacos

Baked Tacos         
2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells

Condiments
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream

• Preheat the oven to 400 ˚. 
• In a large skillet brown ground beef and onion over medium-high heat. 
• Drain off any excess fat. 
• Return meat to the pan. Add chilies, refried beans, tomato sauce, and taco seasoning. 
• Mix well and cook for a several minutes until consistency thickens.
• Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. 
• Sprinkle cheese over the top of the taco meat in each shell. 
• Place into the oven and bake for 10-12 minutes.
• Remove from the oven and serve immediately.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon white pepper

CHICKEN EMPANADAS

aka CHICKEN TURNOVERS
2 cups shredded cooked chicken
1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

• Preheat oven to 375 degrees.
• Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
• On a floured board between wax paper layers, roll out each biscuit to about double the original size.
• Fill each biscuit with chicken mixture and fold over into a moon shape.
• Press the edges firmly to seal.
• Bake 20 minutes or until golden brown.
• Serve with a side of sour cream and salsa for dipping.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS

My mom sent me a recipe recently that she'd made and said they'd really loved.  It is sooooo simple, EXTREMELY TASTY, but moreover it was really easy to "modify" - you know me, I MUST modify!  I'll put the original recipe up and note the adjustments in red.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS
1 tablespoon butter
4 small boneless skinless chicken breasts (1 lb.) 1 pound chicken tenders **
1 cup TACO BELL thick & chunky salsa 1 cup PACE thick and chunky salsa
1 can (15 oz.) black beans, undrained 1 can (15 oz.) black beans, drained but not rinsed
1 cup KRAFT 2% Milk shredded Cheddar Cheese 1 cup TILLAMOOK medium shredded cheddar cheese
FRITOS

• Melt butter in skillet and brown chicken until just cooked through.
• Add salsa and beans.  Bring to a boil and cover. Simmer on medium to low about 5 minutes.
• Remove from heat.
• Top with cheese. Cover and let stand until cheese is melted - 4-5 minutes.
• Serve over Fritos and a dollop of sour cream.

**Next time I'll cut the tenders into bite sized pieces.

FIRE ROASTED ENCHILADAS via MISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST

This recipe is floating all over Pinterest and always looks so good I finally had to try it. I wasn't disappointed. It's FANTASTIC!  At the end of the cooking time you have a melt in your mouth roast and gravy too!

MISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST
3 pound chuck roast
1 packet Hidden Valley Ranch dressing mix (dry)
1 packet Au Jus mix
6 pepperocini peppers
1 stick butter, sliced into slivers
1 large onion, cut into slivers
1 stalk celery, sliced
2 cups baby carrots, halved
2 large Yukon potatoes, cut into chunks

• Layer the celery, onions and carrots in a 6 quart slow cooker.
• Top with roast.
• Sprinkle the dry mixes over the roast.
• Top with peppers and then butter slices.
• Cook on low 8 hours.