Follow by Email

Tuesday, July 30, 2013

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS and SLOW COOKER BEEF TACOS and BLACK BEANS AND YELLOW RICE and MEXICAN COLESLAW and MEXICAN BROWNIES

A friend had Lasik surgery, which she was thrilled with, and I was thrilled to help out in some small way, and take her and her family dinner - even though it gave her respite from cooking for only one night.
I settled on a Mexican theme, and hoped it was a fiesta feast they would enjoy!

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS


1 garlic clove, minced
1 can garbanzo beans, rinsed and drained
1/4 cup tahini
juice and grated peel of 2 lemons
1 packet (1.25 ounces) taco seasoning mix, divided
1 can (4 ounces) diced green chiles
6 flour soft tortillas or corn chips, for serving

Pulse garlic, beans, tahini, lemon juice, lemon peel, and all except 1 tablespoon of seasoning mix. Pulse several times until well combined. Pour into a bowl, fold in chiles.
Heat oven to 350F. Cut tortillas into 6 to 8 wedges, spread evenly on cookie sheet, spray with cooking spray, sprinkle with remaining 1 tablespoon seasoning mix.
Bake 4 minutes. Remove from oven, turn wedges over and bake 4 minutes more or until toasted and crispy. Serve with hummus.
Enjoy!

Recipe adapted from Homemade Mexican Favorites, 2012

SLOW COOKER BEEF TACOS


2 pounds boneless beef chuck roast, cut into cubes
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6 ounce) can tomato paste
2 cups beef broth
1 onion
1 (8 ounce) can tomato sauce
1/2 green bell pepper
1 teaspoon ground cumin
1/2 teaspoon pepper
flour tortillas, warmed
toppings: sour cream, shredded cheese

Sprinkle beef evenly with salt.
Cook beef, in batches, in hot oil in a skillet over medium-high heat 5 to 7 minutes or until browned on all sides. Place beef in slow cooker, add chili powder, tomato paste, beef broth, onion, tomato sauce, green bell pepper, ground cumin, and pepper. Stir to combine, cook on high 4 hours or low for 6 hours, or until beef is tender.
Serve with tortillas and desired toppings.
Enjoy!

Recipe adapted from Southern Living

BLACK BEANS AND YELLOW RICE


1 package yellow rice mix
2 cans black beans, drained and rinsed
1 can mexican style stewed tomatoes
1 can chopped green chiles
1 cup shredded cheese

Prepare rice mix according to package directions. Heat beans, tomatoes, and chiles in a large skillet over medium heat. Add rice and cheese, stirring until cheese melts.
Enjoy!

Recipe adapted from Southern Living 

MEXICAN COLESLAW


1/3 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package finely shredded cabbage
1/2 pound jicama, shredded
1 carrot, shredded
1 jalapeño pepper, seeded and diced
1/4 cup fresh cilantro

Whisk together olive oil, orange juice, lime juice, garlic, cumin, salt and pepper, in a large bowl. Add shredded cabbage, jicama, carrot, jalapeño pepper and cilantro, and toss to coat.
Enjoy!

Recipe adapted from Southern Living

MEXICAN BROWNIES


FOR BROWNIES
4 ounces semi-sweet chocolate, chopped
1/2 cup butter
1 1/4 cups brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup chocolate chips
FOR THE BROWN SUGAR TOPPING
1 cup brown sugar
1/4 cup cream
1 tablespoon butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

MAKE BROWNIES
Heat oven to 325F. Line an 8 inch pan with foil, extending foil over sides. Stir semi-sweet chocolate and butter in large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
MAKE TOPPING
Whisk sugar, cream and butter in small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour.
Enjoy!

Recipe adapted from Bon Appetit, August 1996
www.bonappetit.com/magazine/toc

No comments:

Post a Comment