Have problem what to cook for the family tonight! Problem solved!!! Julee's Mexican Nite is here to save the day!!! :)
Enjoy the recepes from the Mexican Nite that took place at Julee R's house in February 2009.
If you do not see your recipe, could you please email it to us or copy it here in the comment area. If you could not come and you have a great Mexican recipe to share, please pass it on in here. We had the greatest night. Thanks to Sister R. for hosting us. Thank you for a great night of friendship and recepes!
Homemade Salsa by Margo S.
This recipe requires a lot of chopping.
Chop the following as fine or chunky as you want
1 green pepper
3-4 various peppers like annaheims or anything you like. I like to find what is in season and what is not too hot
1 onion
4 green onions (chop off most of the white parts and just use the middle of the onion)
1-2 cloves of garlic
1 bunch of cilantro
Juice 1-2 lemons
2 large cans of whole peeled tomatos
blend both cans and with one can also bend
4-5 tomitillos
Mix all the above together with
1 tsp of cumin
1 tsp of garlic powder
1/4 tsp of pepper
1/2 tsp of salt
The best part of this recipe is you can't go wrong. It is just a mixture of a bunch of great veggies. If you have any questions let me know and you can come over and we can make salsa together.
Fried Ice Cream Balls
2 1/2 cup crushed corn flakes1/8 to 1/4 cup sugar (depending on how sweet you like it)4 TBSP crushed pecans5 TBSP melted butter Mix all ingredients together. Use 1/2 gallon of ice cream and scoop out nice sized balls. Roll into mixture and refreeze in tinfoil lined container. Serve with your choice of toppings: dulce de leche, hot fudge, whipped cream, cherries.etc.
Dulce De Leche
Sometimes you can find it already made at the store. To make it at home, take 1 can of sweetened condensed milk and boil it in a pot of water for at least 3-4 hours. You will have to continually replace the water as it boils away. The top of the can should always be covered with water. Let the can cool in the pot of water for about an hour. Open up and enjoy!
Veggie Fajitas
by Becky B.
Slice or julienne: green, red yellow, orange bell peppers, zucchini, yellow squash, onion
Sauté in vegetable oil starting with onions then squash then peppers. Just before they’re done, season with garlic salt and cumin to taste. Serve on tortillas; can add feta cheese and black beans too.
Guacamole and Chips
by Mari R.
When life has kicked you to the curb, and you are just too tired to make a delicious dish, drive to Chipotle and order its Guac and Chips.
Enjoy with family and friends, hopefully your family members are your friends too! If they don’t like it, serve them a peanut butter sandwich; peanuts are from the south, just not south of the border. Ole!
Warm Bean Dip
By Steph W.
1-2 cans refried bans
1-2 cups sour cream
1-2 cups shredded cheddar cheese
Put all ingredients in microwavable dish and microwave between 5 an 7 minutes.
Mexican Pile-up
by Mallory F.
2-3 pounds chicken
Instant White rice
16-Oz. Salsa
16-Oz. can black beans
1 red pepper
Bunch of cilantro
Bunch of green onions
1 bag of cheese
Cut chicken into small chunks (while chicken is cooking, cut all veggies and set aside. Cook in large pan until done but not brown. In the same pan, add 2 cups of water until boiling. Add 2 cups of the instant rice; let rice cook for five minutes. Add entire can of salsa and black beans. Return to medium heat; cook for a few minutes until most of the moisture is out. Add all the veggies and turn to low heat. Don’t let the veggies get too soft. Add entire bag of cheese on top of dish; let it get melted in. Eat right away with chips, tortillas or all by itself; add sour cream if desired. It is so easy, but tastes so good. All you have to do is just pile up all the ingredients!
White Chicken Enchiladas
1 pkg. Flour tortillas
1 4-ounce can sliced Ortega chilies
1 pint sour cream
2 10-oz. cans cream of chicken soup
1 pound cheddar cheese shredded
1 3-pound chicken, boiled and cut up
1 4-oz. can black olives
Mix chilies, sour cream, soup, and half of cheese together. Divide mixture in half and add chicken to half of mixture. Fill and roll into 10 to 12 tortillas. Place in ungreased baking pan. Cover with remaining mixture. Top with remaining cheese and garnish top with olives. Bake at 350 degrees for 15 minutes.
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion minced
½ teaspoon salt
3 tablespoons chili powder*
3 garlic cloves, minced
2 teaspoons cumin*
2 teaspoons sugar
2 8-ounce cans tomato sauce
½ cup water
Pepper
I used five tablespoons of chili powder and three teaspoons cumin because I wanted more spice to it.Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt and pepper to taste.
Slow Cooker Chicken Tortilla Soup
by Lisa R.
1.5 pound frozen chicken breasts (about three)
1 15-ounce can whole peeled tomatoes (or diced), mashed
1 10-ounce can red enchilada sauce
1 medium onion, chopped
1 4-ounce can chopped green chili peppers
2 cloves garlic minced
2 14.5-ounce cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 10-ounce package frozen corn
1 can black beans (optional)
1 tablespoon chopped cilantro
7 corn tortillas (or a package of tostada shells)
Vegetable oil if using tortillas
Garnishes: Graded cheddar cheese, cilantro, lime wedges, sour cream, avocado and fresh lime juice.
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in a slow cooker. Pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover and cook on low setting for six to eight hours or on high setting for three to four hours. Shred chicken about 20 minutes before serving. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. As an alternate to baking your own tortilla strips, you can use a package of tostada shells. To serve, sprinkle tortilla chips over soup and garnish with additional cilantro, a dollop of sour cream, graded cheddar, avocados, and a splash of fresh lime juice.
HUGE thank you for Margo for collecting these recepes and coming up with great social activity ideas! She is a very talented person! Don't forget to thank Margo for these awesome gatherings! she knows how to bring people together!
Anyone feel free to add any recepes in the genre in this blog. Maybe a story how you came up with the idea of the recepe, or if you got it from a special friend, person or just found it and realized it was going to be good.
If you have any fun ideas for kids as well, those are welcome as well!:)
