Tostadas

I know we all have made tostadas and they are oh so very easy to make but last week I made two versions and really enjoyed every bite of both (not both in one day, lol)!  I had some chicken that I had baked left over and some hamburger meat also. The first day I shredded the chicken then chopped up some fresh (not bagged) red leaf lettuce, chopped tomatoes and sliced red onion.  I then drizzled some  Creamy Jalapeno Ranch Dip   I had in the fridge that I made the week before, only I just thinned  it a tiny bit with milk so I could drizzle it on like salad dressing.  I then made some  Hot Sauce  (click on both links for  jalapeno dip and hot sauce for recipes) and guacamole so all I needed was the tostada.

I live in a town where there is a HEB grocery store!  Years ago I was a diehard Tom Thumb and Kroger girl!  I also bought my produce at a place called Cox Farms because it is soooo fresh and was close to my house.  When I moved to Waxahachie my friends couldn't believe I didn't go to the beloved HEB that everyone loved so much and that I continue to drive 30 miles to the 'other' stores. My first impression of HEB was that they pushed their products so the brand names cost so much more and I am someone who buys the same brands consistently.  I did though start going in for their tortillas because they are THE best!  They make them right there in the store and they are so fresh, if you don't eat them in 2 days they go bad so we through them in the freezer on day 2.  When Target added their grocery section several years ago to the one here all the sudden the prices at HEB dropped!  When I would go get the tortillas I would see the FRESH produce so I started buying tortillas and produce until one day I noticed most of their things are priced identical to Wal Mart!  So now HEB is my #1 store and the others are down the list.  I still go to the others and Cox Farm is one of my favorite place, it's just nice to find a store local with great produce.

I just added a little oil then my flour tortilla and cooked it o both sides

 

 

 

For this one I just added chicken, lettuce, tomatoes, onion and two kinds of cheese with the jalapeno ranch dressing.

 

 

 

The next day I used ground beef then added guacamole

 

lettuce, tomatoes, cheese, hot sauce and jalapeno dip

 

I also shred my own cheese ALWAYS ;)

 

I mad an extra one and added cinnamon and sugar

Jalapeño Ranch Dip

Chuy's Mexican Restaurant has a Creamy Jalapeno Ranch Dip they will bring you at the table to go with chips, but you have to ask for it!  I started liking  Ranch dressing a couple of years ago, if it's homemade.  I still don't like the bottle stuff .  This dip basically starts out like your making ranch dressing but you add green chilies, jalapenos, cilantro, salt, garlic powder and lime juice.  You could easily use it for salad dressing, if it's too thick just add a little more milk.  Just make sure you put it in the fridge for at least an hour before serving so the flavors can mix.

I buy my ranch dressing dry mix at Sam's Club.  It comes in a plastic container and can be found over by the regular dressings.  The packets at the grocery store cost about $1.89 and makes 2 cups of dressing.  The container at Sam's is $7.98 which make 2 gallons!!  You only make the amount you want at a time.... like 1 1/2 Tbsp is what is in the little packet.

 

 

Ingredients

3/4 cup Hellman's Mayonnaise

3/4 cup milk

1 (1ounce) packet hidden valley ranch dressing mix

1 (4 ounce) can green chilies 

1/2 cup salsa verde I often get Herdez in the bottle 

1 jalapeno or more depending on your taste for hotness

3 Tbsp cilantro

1 tsp salt

1 tsp garlic powder

1 tsp lime juice

 

Add everything to a blender and mix until smooth.  Pour into a bowl and let sit for at least an hour before eating.    serve with chips



 

Stuffed Mexican Shells

I kept seeing different recipes for Stuffed Mexican Shells and thought I need to make some!  I couldn't find a recipe I totally liked so I combined a few recipes I had and came up with this!

You can find the jumbo shells at most stores, I prefer the Barilla ones.  Make sure to cook them for the whole 9 minutes, if you under cook them they can get tough.  The shells hold their shape well.

In one of the recipes it called for commercial hot sauce but that just didn't seem right so I used 2 cans of Rotel when I used a 9X13 pan and 1 rotel can if I did a 8X10 pan.  It really did the trick using the Rotel it gives it the hotness you need and adds great flavor!

There is another recipe that I have on here called Enchilada Casserole (it's a great recipe too) where you place tortilla chips at the bottom of the pan then the meat filling then you top it with cheese.  I basically used that filling for the shells because I have always loved it!

When you are baking these make sure you cover them with foil so that the edges of the pasta doesn't dry out.  You can take the foil off when you add the cheese the last 10 to 15 minutes if you would like to.

Chop onion and garlic

Saute onions, garlic then brown meat, season with some Lawry's Garlic salt

Once the meat is brown add cream of mushroom, green chilies, tomato paste and tomato sauce.

Cook meat mixture until it starts to boil

Jumbo Shells, boil according to the package then drain and set aside

Boil noodles while you are browning the meat.  Once they are done let them cool or run through cold water because they can be hard to handle when they are hot!!

Place Rotel at the bottom of pan, place noodles on top of the rotel then fill each shell with meat mixture about 2 tablespoons full to each shell.  Cover with foil and cook for 20 minutes take out and cover each shell with cheese bake another 10 to 15 minutes or until cheese is melted and bubbly hot.

Just out of the oven

Two shells is plenty for most but some might want to eat 3 or 4 each.

Mexican Stuff Shells

1 cup chopped onions

1 clove garlic minced

2 T butter

2 lbs ground beef

Lawry's Garlic salt (with green lid) to taste

1 can mushroom soup

1 can (8oz) tomato sauce

1 (6oz) can tomato paste

1 can (4oz) peeled green chilies chopped

1 to 2 cans Rotel  ( use 2 for 9X13 and 1 for 8X10 pan)

1 to 2 cups of shredded Cheddar or Colby Jack Cheese

20  jumbo pasta shells (boil according to the package)

Pre-heat oven to 350 degrees

Sauté onion & garlic in melted butter on medium heat, add

ground beef and brown. Stir in soup, tomato sauce, tomato

paste, chilies add Lawry’s garlic salt (with green lid).  Cook on med heat until mixture comes to a boil.

Pour Rotel on the bottom of a 9X13 pan and place shells on top of Rotel open side up, stuff each shell with meat mixture   .  Cover with foil and bake for 20 minutes then take out of oven, remove foil and top each one with shredded cheese.  Bake for additional 10 to 15 minutes or until cheese has melted.

Spanish Rice

I am going to be honest and say I could never make spanish rice!  Mine would come out with a nutty texture almost.  Some of the rice would be done and the rest would be halfway done!  It frustrated me to no end!   My friend Madeline makes the best Spanish rice!  I would ask her how she made it then go home and still I got the same result half done rice!  So one day I went over to my her  house and watched her actually make it!  Madeline's rice is always so fluffy and moist with a great simple flavor. 

In watching her I found the key to making Spanish rice........keep adding water or chicken broth!  You may end up adding 6 cups of liquid in the end but you will end up with fluffy beautiful rice!!  You have to be patient too and cook it until you see that fluffy moist texture.

What you do is every time you see that the rice has absorb the liquid keep adding more liquid just to cover the top of the rice (maybe 1/2 a cup at a time).  Make sure you stir here and there or after each addition of liquid.

I am not a big fan of non stick pans.  I mainly only use stainless steel but I do use a non stick for this.  You want to make sure you have a lid so the steam can also soften the rice.  If the pan you are using doesn't have a lid just put a plate on top being careful each time up take it off because it will be hot!

I now make really good Spanish Rice!!  It's like once you get it you just get it!

Also I don't always use rotel but what is rotel not good in!  I guess it depends on how many cans I have left and if I remember.  This is one of those recipes that once you have made it a few times you don't need the recipe. 

Heat up some oil in a pan and add rice and the onion

keep stirring-shifting rice around for 2 to 4 minutes then add garlic

Pour chicken stock over rice just enough to cover it then add Knorr's chicken bouillon and tomato bouillon...picture of bouillon below.  You would add rotel now too...I didn't this time.

You can find this on the Hispanic aisle it really gives great flavor to the rice and the tomato gives the reddish color.  Great price also on these!

every time you see the water being absorb just add more...you can add water or chicken broth

Keep adding that liquid!  Keep the rice covered with the water or chicken broth.

Almost done but still needs to cook....add a little more liquid until the rice nice and fluffy

Nice soft fluffy tender moist rice!

                                              Spanish Rice

2 Tbl oil

2 Tbl chopped onion

1 garlic clove chopped

1 ½ cups uncooked white rice

2 cups chicken broth

3 to 4 cups of water

1 cube Knorr's chicken bouillon

1 cube Knorr's tomato bouillon

Lawry's Garlic Salt to taste

1 can rotel (optional)

Directions

Heat oil in pan then add rice and onions brown for about 3 mintues then add chopped garlic.  Cook until slightly brown.

When rice begins to brown stir in chicken broth And rotel.  You may end up adding up to 6 cups of liquid.  Every time you see the rice has absorbed the liquid add enough liquid to cover the top of the rice (about 1/2 cup at at time). 

 Make sure you cover your pan so that the steam helps soften the rice.  The rice will cook for 20 to 30 minutes just be patient and keep adding that liquid until the rice becomes nice and fluffy!  Make sure to stir the rice here and there.

Once the rice is nice and fluffy it's done!

Cheese and Onion Enchiladas with Texas-Mex Chili Gravy

I posted this recipe awhile back but I didn't have any pics!  I made these last week and again after taking a bite I thought I need to repost with pictures to show the goodness!

 I had been looking for this recipe for years!  It's just your basic cheese enchilada with basically chili con carne sauce!  It has no meat but if you wanted to you could add some cooked ground beef or shredded chicken when you roll up the tortilla with cheese and onion...   I like it just the way it is though because I love Cheese Enchilada's!

It's pretty fast and easy to make too!  You just roll up your tortillas then top with the chili gravy then just top with cheese!  Cooks in oven in just 20 minutes!  Comes out piping hot!

There is a great whole in the wall restaurant in Oak Cliff called Herrera's over off Illinois Ave.  I have gone there for years and I only get the cheese enchiladas!  They come to you piping hot so hot you have to wait a minute to eat them if you don't you are in that awkward moment of wondering if you can spit them out cause it's burning your mouth!!   This recipe reminds me so much of Herrera's enchiladas!  

Freshly grated cheese makes all the difference!

Cut up onions

Saute onions in a skillet with either oil or butter

Place 3 or 4 tortillas in microwave wrapped in a kitchen towel or like the recipe says warm in a skillet with oil.. The reason for this is the tortilla is not pliable and will sometimes crack when you are trying to roll up..... the heat makes it pliable.  Add onions and cheese to center and roll up and place in pan.

You can stretch the chile gravy and do 12 or keep with the 8 as it says

Heat oil on medium heat then stir in flour and continue stirring for 3 to 4 mins or until light brown roux

I like to add all the spices in a bowl because then you can just throw it all in at once!

with a whisk combine seasoning with flour and oil mixture

Sad day :) the Williams bottle is empty....good thing I have 1 more left!  Sam's Club carried this last year for a few months and I happend to buy 2 because I love it sooooo much!  My mom has used Williams Chili Seasoning for years...now I do!  You can find Williams at the grocery store where they have those seasoning packets... its in a silver pkg with a logo like above.

I'm pretty much always going to add a sprinkle or two of these even if it doesn't call for it!  Lawry's Garlic salt with the green lid!

Now don't those look delicious!

                                                                              





Makes 8 enchiladas - I usually double this recipe


Ingredients

The Chili Gravy; yields 2 cups
1/4 cup veg oil
1/4 cup all purpose flour
1/2 tsp black pepper
1 tsp salt
1 1/2 tsp garlic powder
2 tsp ground cumin
2 Tbsp chili powder
2 cups chicken broth

Heat oil in medium skillet over medium heat.
Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.

Add remaining ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.

Add chicken broth, mixing and stirring until the sauce thickens.

Turn heat to low and let sauce simmer for 15 minutes. May add water or chicken broth to adjust thickness, if necessary.

For the enchiladas

8 white corn tortillas
3 1/2 cups shredded cheddar or colby jack cheese (reserve 1/2 cup or so to top enchilada)
1 medium onion  (I saute' it before putting in tortilla)




Preheat oven to 450 degrees

Pour 1 to 2 tbsp of oil into a small or medium skillet and heat tortillas. one at a time, on each side. Layer on plate and blot with paper towel.  Or you can heat tortillas in microwave for about 15 to 30 sec instead.

Pour half of the chili gravy to the bottom of a 7X9 baking pan.  (or I just pour it over the top)
Put a 1/4 cup cheese and 1 Tlb onion in the center of each tortilla, roll up, and place seam down, in baking dish.
Pour remaining chili gravy over rolled tortillas, top with remaining shredded cheese.
Bake 15 to 20 minutes or until sauce is bubbling and cheese is melted. Serve Hot!

Chicken Tortilla Soup

Chicken Tortilla Soup!  I really love me a good bowl of Tortilla Soup!

I think one of the keys to making any kind of soup that has chicken in it is using chicken breast with the bone and skin on it!  The bone gives the broth so much more flavor and so does the skin!  You're going to discard the skin and bones anyway but what you get in the end is some great broth! 

My sister Julie adds cut up corn tortillas to her soup which thickens it up some.  It's still brothy but it adds a little body and heartness to the soup. So you can add the tortillas or leave them out it's up to you!  I added about 6 white corn tortillas in the soup I made today.

I make little krispies to add to the top along with freshly shredded cheese!  Alot of times I will add an avacado slice but they were all rock hard at the store so no avacado today!

Shredded Cheese-  I have this thing about most store bought shredded cheese (really all) it's just gross to me unless you can find a high quality brand!  Did you know that they add saw dust to keep it seperated and the cheaper it is the less real cheese (fillers) is in it!  I buy the big block and shred it myself.  If you have a food processor it just takes minutes to shred then all you have to do is put it in a zip lock bag for use whenever! If you don't have a food processor a grater it really doesn't take that long...I do that also.  It's so fresh and MELTS so much better!  Along with it's better for you no added junk to it!  ALSO you get much more cheese for the money when you grate it yourself!

Place chicken in a pot with 6 cups of water... I threw in 2 garlic cloves that I will take after the chicken cooks...just adds some flavor

Saute onions in olive oil or butter for about 3 to 5 mintues then add garlic

Take Chicken out and shred it then add it back to the broth...add onion and garlic

Add tomatoes, rotel, tomato sauce and seasonings

Add about 6 cut up corn tortillas and let simmer...the tortillas will eventually evaporate

Now for those little krispies on top of the soup!

 Just put a Tablespoon or two of vegetable oil in pan and fry those little things up!

Look at that beautiful freshly grated cheese

Tortilla Soup ready to eat ;)  Not a great pic since the bowl is red it blends in... oh well

Chicken Tortilla Soup

2 to 4 chicken breast (with bone is best for broth)

1 onion chopped

2 garlic cloves minced

1  can tomatoes

1 can rotel tomatoes

1 15 oz can tomato sauce

 2 cans of chicken broth (unless you don’t have broth you cooked in then use 3 cans of broth plus two cups water)

Salt and pepper taste

Lawry’s Garlic salt  (green lid) to taste

1 Tbls chili powder

1 tsp Tones chicken base (found at Sam's) or 2 cubes of knorr chicken bouillons

1 Lime

Corn tortillas

In a pan boil chicken breast in 6 cups of water until done (keep broth) remove chicken from broth.

In a skillet sauté onion in oil or butter for 3 to 5 minutes then add garlic  until tender then add to broth along with the rest of the ingredients and simmer on med heat .  (Use the broth chicken was cooked in along with the cans of chicken broth).

Chop or shred chicken and place into soup.

Cut up in cubes about 4 to 6 corn tortillas and add to soup..

Let simmer for about 30 to 45 minutes on medium heat.

Cut up whole tomatoes in pot  with kitchen scissors or knife and squeeze in the lime.

The rest of the tortillas cut into thin strips then place in a skillet with oil to fry.  When done place on paper towels and salt to taste.

Top off with a slice of avocado, shredded monterery jack cheese and tortilla strips.