Fish Tacos with Lime-Cilantro Crema

I've been trying out some new recipes and wanted to share my favorites.  This year we are splitting a crop share with some friends, which has been fun and also a little challenging to use up everything we get each week.  We have been getting some great food. I have had fun finding new recipes to use the ingredients, such as: cilantro, basil leaves, egg plant, bok choy,  zucchini, zucchini and more zucchini, ect.............  I try to stick with recipes that are quick and easy, because that is the kind of cook I am.  I made these Fish Tacos the other night and loved them.  They were also super quick and  easy.  I got the recipe off myrecipes.com.

• Crema:
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fat-free mayonnaise
• 3 tablespoons reduced-fat sour cream
• 1 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• Tacos:
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 1/2 pounds red snapper fillets
• Cooking spray
• 8 (6-inch) corn tortillas
• 2 cups shredded cabbage
  

  Preparation

• Preheat oven to 425°.
• To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
• To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
• I loved the the crema and would probably make twice as much next time.  Also, I didn't use Red Snapper, I used tilapia.  I'm sure any fish would be super yummy.  Also, my kids aren't a big fan of corn tortillas, so next time I will give them flour. I liked the corn with these tacos.   Halibut would be good.  I HOPE YOU ENJOY!

Salsa

We got this recipe from a lady in our ward and absolutely love it.  It is super easy and quick to put together and can be made with pantry staples.


Salsa
1 28oz. can diced tomatoes (I just use two 14.5 cans and I do drain some of the juice)
1 jalapeno (I have a jar of sliced jalapeno's in the fridge and use what would be = to one pepper and add more to taste)
1 Tbs. dehydrated onion
1 tsp. salt
1 tsp . crushed red pepper (this is for heat, use it or leave it out)
1/4 tsp. oregano
1/4 tsp.  granulated garlic

Mix all ingredients in a blender until mixed and desired consistency is reached.

Now go make it.  It is really good and don't turn up your noses because it doesn't use fresh ingredients :)

Flan con queso

I got this recipe from one of Andy's friends from Puerto Rico.  I love this flan and it is super easy.  I wanted to put it here so I don't lose it.

Flan con queso
1 can evaporated milk
1can sweetened condensed milk
8 oz. cream cheese
2 eggs
vanilla

Blend all ingredients until combined and smooth (mostly).

In saucepan melt sugar.  Just put sugar in a saucepan pan over medium heat and stir.  And stir and stir and stir.  Then stir some more and eventually it will kind of clump together and then melt.  As soon as it is all melted pour it into the pan* your going to cook the flan in.   Then pour your blended flan ingredients on top of melted sugar.

Bake at 350* for about an hour in water bath.

Once cooked run knife around the edges to loosen the flan from the pan.  Then put a plate on top and invert so flan comes out of pan onto plate.  Use a plate slightly larger than pan so the liquid that will come out on top has  a little room to run and not make a huge mess.  The put in fridge to cool.  This is much better cold than warm.

*I just use a round cake pan to cook this in.  It works pretty well.  Don't forget to put it in water bath as you cook it though.  The easiest way I have found is to put my cake pan in a disposable roaster type pan.  Then pour in my sugar and flan and then transfer to warm oven and add water once its in oven being careful not to splash any into the flan.

Shredded Beef and Black Bean Enchiladas (Casserole)

I tried this recipe tonight, of course with my own variation, and it turned out really good. Even the pickier kids ate most of it without complaining. The flavors really went well together.

The original recipe can be found here. This is my variation, it is more of an enchilada casserole.


Shredded Beef and Black Bean Enchilada Casserole


shredded beef - I used leftovers from Sunday's roast.
1 to 2 cans black beans

I put these in a crockpot on low for a few hours with the sauce to let it all warm through and simmer a little.

For sauce:
Saute onion and 2-3 cloves garlic in oil til transulcent and cooked down. While those are cooking I added the following:

1tsp. cumin
1tsp. coriandor
dash of celery salt (only if you have it)
1/4 tsp or less of cayenne

When onions/garlic are cooked down add:
2 cans tomato sauce plus a little water
3 Tbsp chili powder

Stir all together, get it well incorporated and bubbling. Add to beans and beef in crockpot on low and let stay til you are ready to assemble. Mine was in there for a few hours.

To assemble:
put some sauce on the bottom of a pan (I used 8x8) top with flour tortillas, sauce, grated cheese and continue with flour tortillas, sauce and cheese til pan is full. I ended with sauce and cheese on top.

Bake in 350* for about 30 minutes til bubbly.

Lion House Chicken Enchiladas

I am always looking for a good chicken enchilada recipe. I've tried a lot of different recipes. This recipe comes from the Lion House Recipe Book. This recipe is my favorite by far, and my family loved it too. I did modify it a little. For example, I used only 1 cup of onions as opposed to the 2 cups in the recipe.

1 pound chicken breast cut into strips
1 cups chopped white onions
1/4 cup light sour cream
1/4 cup nonfat mayonnaise
1 can (14 ounce) chicken broth
1 1/2 cups shredded reduced fat cheddar cheese
8 flour or corn tortillas (I like flour, the recipe calls for corn, whichever you prefer.)
1 can (8 ounces) enchilada sauce (I used more than 1 can)

Brown chicken in a skillet. When the chicken is golden brown, add onions and cook for 5 to 7 minutes more. Remove from heat and set aside.

In a small saucepan, combine sour cream and mayonnaise. Very gradually add chicken broth to the sour cream mixture, stirring constantly. Do not add broth too fast or mixture will be lumpy. When thoroughly mixed, place saucepan over medium heat. Cook stirring constantly, until mixture starts to boil. Add 1 cup of the shredded cheese and stir over heat until cheese is melted. Set aside.

Spray 9 inch square baking dish with cooking spray. Set aside.

Pour enchilada sauce into a large shallow bowl. Dip 1 tortilla into the sauce, making sure both sides are covered with sauce. Remove tortilla from sauce and fill with sliced chicken and a little cheese. Roll tortilla around filling and place in prepared baking dish. Repeat until all the chicken mixture is used up. Pour sour cream mixture over filled tortillas. Sprinkle top with remaining cheese. Cover and bake at 375 degrees for 20-25 minutes.

Baked Tacos from LDS living

I saw this on an LDS living email and thought it might make a quick and easy summer dinner, even if I use dough I make. We'll try it and let you know!

Baked Tacos
A new twist on tacos, try our easy to make Baked Tacos. Bake up a bunch, you'll need them simply delicious.

Servings: 4-6
Skill Level: Beginning
Prep Time: 30 min (not including thaw time)
Bake Time: 25 min

Ingredients:

• Rhodes™ Dinner Rolls, thawed to room temperature
• 1 pound lean ground beef
• 2 tablespoons taco seasoning mix
• 4 ounce can diced green chilies
• 1 cup grated cheddar cheese
• salsa
• shredded lettuce
• chopped tomatoes

Instructions: Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into an 11x8-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Place ground beef in a skillet and cook completely. Drain well. Add taco seasoning and green chilies to meat and simmer 5 minutes. Remove wrap from dough. Place dough in a sprayed 10x7-inch baking pan to cover bottom and at least 1-inch up the sides. Poke several times with a fork to prevent bubbles from forming and bake at 350°F 5-7 minutes. Remove from oven and fill with meat mixture. Sprinkle with cheese. Place back in oven and cook an additional 15-20 minutes. Sprinkle with salsa, lettuce and tomatoes to serve.

Click here to view
a video of how to make the recipe!

Baked Creamy Chicken Taquitos

Wow, I wonder how long it has been since I last posted anything. Here's a recipe that I tried last night. I really liked them. I even had one this morning for breakfast. (not really breakfast food, but it sounded good - oh gosh I hope I'm not pregnant :)

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa (I used chile verde - it was the only "green" salsa I could find. Delish)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas ( I used flour - I'm a flour girl)
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Creamy Chicken and Chile Enchiladas

1 lb uncooked chicken (or already cooked chicken)
1 pkg (8 oz.) cream cheese, cut into cubes
1 can (4.5 oz.) chopped green chiles
1 can (15 oz.) black beans
1 can (14.5 oz) diced tomatoes, drain off a little of the juice, but not all of it
Flour tortillas
1 or 2 cans (10 oz. can) Green Chile enchilada sauce; depends on if you like a lot of sauce or not
shredded cheddar cheese

Heat Oven 400 deg. Grease 9x13 inch pan.

In a nonstick skillet cook chicken over medium-high heat, stirring occasionally, until no longer pink. Stir in cream cheese, green chiles, black beans, and diced tomatoes; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling into tortillas; roll up and put in pan. Pour enchilada sauce over the top and sprinkle with Cheddar cheese. Bake for 15 to 20 min.

Chicken Enchilada Dip

This recipe is so easy to make and so good. I ended up heating it in a pan on the stove over medium-low heat until everything was heated through.

2 cups shredded cooked chicken

1 can condensed cream of chicken soup, undiluted

1 cup shredded cheddar cheese

1 can 5 oz. evaporated milk

1/2 cup chopped celery

1/3 cup finely chopped onion

1 can 4 oz. chopped green chilies

1 envelope taco seasoning

Tortilla chips

In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips. Yield: 3 cups.

Nacho Cheese Sauce

I found the basic recipe for this sauce on the internet. But I added to it and the result is below:

3 tbsp butter
2 tbsp corn starch
1 can evaporated milk
2 oz cream cheese (cubed)
2 cups shredded sharp cheddar cheese
1/4 cup shredded monterey jack cheese
1 small can/bottle salsa or pico de gallo
paprika - enough for flavor

Melt butter and cornstarch over medium heat in a sauce pan. Sitr. When butter melted add milk and cream cheese. Stir until cheese melted and sauce incorporated. Then add shredded cheeses and stir until melted. Remove from heat. Add salsa/pico de gallo and paprika. Serve with chips.

Slow Cooker Taco Soup

I know we have a few Taco Soup Recipes on here... but this one was requested by Amy so I thought I'd post it here for easy reference.

Slow Cooker Taco Soup
http://soup.allrecipes.com/az/SlowCookerTacoSoup.asp

INGREDIENTS:
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

DIRECTIONS:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Chicken-Chile Quesadillas

This is our favorite new recipe . . . it's one of those that is quick and easy, perfect for those nights when you have no idea what to make for dinner.


1 package flour tortillas for burritos
2 cups finely shredded Mexican cheese blend
2 cups shredded or finely chopped cooked chicken
1 can chopped green chiles
2 tablespoons butter or margarine, melted
1 cup salsa

1. Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.

2. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Another idea: add chopped or sliced olives, chopped onions, peppers, etc.

Beef Taco Bake

Andy was a little skeptical of this, but it ended up being really tasty and he loved it.

Beef Taco Bake

Serves 4 to 6

If you can't find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.

2	(10-ounce) cans Ro-Tel tomatoes (see note), drained, 1/2 cup juice reserved
1	(16-ounce) can refried beans
1	tablespoon hot sauce
1/4	cup chopped fresh cilantro leaves
3	cups shredded Mexican-style cheese
1 1/2	pounds 90-percent lean ground beef
1	(1.25-ounce) package low-sodium taco seasoning mix
12	taco shells
3	scallions , sliced thin

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine half of tomatoes, beans, hot sauce, and cilantro in bowl. Spread evenly in 13 by 9-inch baking dish. Sprinkle with 1 cup cheese.

2. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.

3. Spoon 1 tablespoon cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions. Serve.

Black Bean Soft Tacos

1 tsp. olive oil
1 (15 oz) can black beans, rinsed and drained
1/2 cup frozen corn
14 oz. salsa
1 tsp ground cumin
1/4 tsp. chili powder
1 Avocado or guacamole
corn or flour tortillas
cheese

Heat olive oil in a medium pot over medium heat. Add beans, corn, salsa, cumin, and chili powder. Stir. Cover and cook 8 minutes, stirring occasionally. Reduce to low, uncover and cook 2-4 more minutes. Warm tortillas. Then fill with bean, cheese and guacamole.

Cheese Enchiladas

I am all about quick and easy when it comes to cooking. This recipe is just that, and it tastes good too. Anyone else have some quick and easy recipes they would like to share. I need some new ideas.

1 pkg Enchilada seasoning mix
1 can Tomato soup
1 can water (use soup can)
9-12 corn tortillas
3 C. cheese (or more to your liking)

Preheat oven to 350 degrees. In a medium saucepan combine Tomato soup, water, and seasoning mix. Bring to a boil, stirring occasionally. Remove from heat. Sauce should thicken slightly. If too thick, add more water. Ladle some sauce in an 8X11 pan. With tongs dig a tortilla in the sauce and layer tortillas, more sauce and cheese. Finish with a layer of cheese on top. Bake for 20-30 minutes or until bubbly. (Note: you can also add ground beef as a layer.) Serve with sour cream and lettuce. I like to serve it with Spanish rice, recipe below.

Spanish Rice

1 C rice
1 medium onion diced
Taco, enchilada, or fahita seasoning mix (use as much to your liking, I usually use about 1-2 Tbsp)
2 small cans tomato sauce
2 cups water

Cover the bottom of a medium size skillet with oil. Bring to medium high heat. Add rice and coat with oil, stirring occasionally until rice is a little whiter (about 5 minutes). Combine all other ingredients in a bowl and mix together then add mixture to rice. Reduce heat to low, cover, and let simmer for 15-20 minutes.

Chicken Ranchero Burrito

Taco Time makes a great chicken ranchero burrito that Trevor has taken a liking to. So the other night, we made our own! It's not an amazing recipe, we just tried to copy Taco Time. Here's what we did:

Ingredients
Chicken Fillets (frozen, fried chicken style--we got spicy ones)
large flour tortillas, warmed
grated cheddar cheese
shredded lettuce
ranch dressing
mango salsa (optional)

Directions
Bake chicken fillets as directed (like for 20 minutes at 400 deg.) then slice into 1/2 inch strips while hot. Place in tortilla, sprinkle with cheese and lettuce. Add ranch dressing as desired and mango salsa if you have it (it's an extra at Taco Time...). Roll it up and eat it.

Chilipe

CHILIPE (Stephanie Bacon)

3 to 4 lb, Roast
1 can dark red kidney OR Black beans
1 4oz. can green chilies
2 t. chili powder
1 tsp, cumin
1 Tblsp. salt
2 garlic cloves
(end chilipe ingredients)

flour tortillas or corn chips
lettuce
tomatoes
salsa
sour cream
olives
green onions
cheese

Put all the first ingredients into a crockpot and fill with water until just below the top of the roast, Cook on low for about 10 hours or until meat is very tender. Stir ingredients in the crockpot shredding meat. Serve the meat taco salad style or in a tortilla like a fajita. Serves 8-10.

Easy Rice and Bean Wraps

EASY RICE AND BEAN WRAPS (from my friend Stephanie Bacon)

2 TBSP. margarine or butter
1 box Rice a Roni, Spanish
16 oz. can crushed tomatoes (or salsa)
1 can black or red kidney beans, drained
1 cup canned or frozen corn, drained
8 flour tortillas
cheese & sour cream - Optional

In large skillet over medium-high heat, saute rice & vermicelli mix with margarine until vermicelli is golden brown. Add 2 cups Water, tomatoes, and special seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender, Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with Cheese and sour cream; if desired.