Archive for the ‘Mexican’ Category

Taco Pasta Shells

Chili Powder

There is a difference between chili pepper and chili powder. Chili pepper consists solely of chili pods which have been dried, then powdered. Chili powder is a blend, of which ground chili pepper is used as a base (usually 80% of total volume), with the addition of spices such as cumin and Mexican oregano.

Chili Powder has a rich flavor, deep color, very little heat. This blend is the traditional backbone of many Mexican dishes, from burritos to tamales.  Serve with a shaker jar of crushed hot peppers on the side for those who like heat.  Handmixed from: Ancho chili pepper, cumin, garlic, Mexican oregano.

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Chicken Tortilla Soup Made Easy

Since I have  inherited the family “curse”  high cholesterol levels, I try watching whatever I eat, the amount I take in, and get all the physical exercise when I can squeeze into each day.  High cholesterol levels doesn’t imply you need to quit your favorite food items, it signifies be sensible with what you eat, be familiar with what is incorporated in the products you’re eating.  You can still enjoy food!

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Turkey Quesadilla

I don’t know about your house but we are turkeyed out around here.   Everyone says they want enough turkey for leftovers but when it comes to the eating of those leftovers after two days they are sick of turkey.  While some of the leftovers can be frozen it is always best to use as much as possible within a reasonable period of time.

I made this recipe last Saturday for the family and no one complained that it was turkey again.  As a matter of fact no one even noticed.  They enjoyed the quesadilla that much.

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Taco Salad With A Twist

I used to make this a couple of times a month and take it into work as part of a pot luck luncheon.   I always had to make the recipe triple to accommodate everyone.  Use your imagination and your tastes to make it.  I will tell you not to use Thousand Island dressing, I tried it, not good.

Ingredients

* 1 lb ground beef
* 1 cup chopped lettuce (more or less to your liking)
* 1 cup chopped tomato (more or less to your liking)
* 1 cup cheddar cheese (more or less to your liking)

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Chile Relleno Casserole

I found this recipe in Eating Well Magazine and tried it last weekend.  I did not make it in the ramekins, simply because I do not have ramekins, and the family is not sophisticated enough to know what they are anyway.  I made this in a 9×13 inch pan and baked it about an hour before serving.  I served with toasted garlic bread and a small green salad.  It was really good re-heated the next day for lunch.

The original recipe called for serving it with Tortilla and corn salsa on the side.

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FREE Download Cookbooks

Here are some of the most popular cookbooks available on the Internet, and best of all they are completely FREE!  Available for immediate download to your computer for loads of great recipes!

FREE Popular Cookbooks

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