Category Archives: Southwestern

Mexican Street Corn Salad

May 2, 2020

Have you ever had elote (Mexican street corn)? We discovered it in on a trip to San Diego several years ago and now get it from a taco truck at our city famers market. Elote is fresh corn, usually served on a stick piping hot and coated in sour cream/mayo, cotija cheese and seasoned with lime, garlic and/or chili powder and salt. It’s delicious. And messy. (See picture below. If you can’t tell, Gwen is a fan.)

This salad is elote in a bowl. Just as tasty and a bit less mess. It’s great with freshly picked summer corn but adaptable to frozen. I use pre-roasted frozen corn (found at Trader Joe’s and Whole Foods) which makes it even easier and something we can enjoy year-round. It’s great for a picnic or bbq or pairs with just about any Mexican dish. We had it with beef taco salad– amazing on the side or thrown right on top!

Mexican Street Corn Salad

INGREDIENTS

4 cups corn (about 5 ears), cut from the cob (or frozen corn- Trader Joe’s and Whole Foods have roasted frozen corn and it’s delicious)
1 Tbsp. olive oil
1/2 red bell pepper, chopped
1/2 small red onion, finely chopped
1/2 cup fresh cilantro, chopped
6 green onions, chopped
1 jalapeno pepper, diced (or pickled jalapeno, to taste)
4 Tbsp. lime juice (from about 2 limes)
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
2 Tbsp. sour cream (or Greek yogurt)
2 Tbsp. mayonnaise
1/2 cup Cotija cheese, crumbled

DIRECTIONS

  1. Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
  2. Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits. (If you’re using pre-roasted corn like I did, just warm it in the skillet, no need to char it further.)
  3. Transfer the corn to a large bowl and let it cool for a couple minutes.
    To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary. Garnish with additional cheese and cilantro, if preferred, and serve.

Adapted from Jo Cooks

Beef Taco Salad

April 30, 2020

I can’t think of much to write today so I’m going to state the obvious: we love Mexican food. We have tacos/quesadillas/burritos/enchiladas/etc. several times a week and are always wanting more! This is my go-to recipe for taco salad- no packet of seasoning needed. The beef (or ground turkey or chicken if you prefer) is saucy and spiced just right. Throw it on a salad with all of your favorite taco ingredients (avocado and crushed tortillas chips are my must-haves) and dig in! If you want to make a homemade tortilla bowl to serve your salads in follow this link to the original post. Happy eating!

Beef Taco Salad

INGREDIENTS

Beef Taco Meat:
1 Tbsp. vegetable oil (or olive oil)
1 small or 1/2 large onion, finely chopped
2 Tbsp. chili powder (this would also be really good with ancho chili powder)
3 garlic cloves, minced
1 lb. ground beef (I usually use 85-90% lean)
1 8-oz. can tomato sauce
1/4 cup low-sodium chicken broth (or just use water and add an extra pinch of salt)
2 tsp. cider vinegar
1 tsp. packed light brown sugar
cayenne pepper, to taste (optional- I like to add some if I’m using a mild chili powder)
salt and freshly ground black pepper, to taste

Salad:
romaine lettuce, shredded
canned black or pinto beans, drained and rinsed
tomatoes, diced
green onions, thinly sliced
fresh cilantro, chopped
lime, sliced
Mexican cheese, shredded
avocado, pitted and sliced
sour cream or Mexican crema
salsa or pico de gallo
tortilla chips or tortilla (optional)

DIRECTIONS

  1. Heat oil in a nonstick skillet set over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add ground beef and cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes; mixture will be saucy. Remove from heat and season with salt and pepper  to taste and cayenne, if using.
  2. Combine salad ingredients in serving bowls, topping with the taco meat. Serve with tortilla chips and/or a warm tortilla, if using. 

Serves 4. 

Adapted from Love and Olive Oil, originally from America’s Test Kitchen

Baked Creamy Chicken (or Bean and Veggie) Taquitos

April 14, 2020

Another recipe I’ve been making for years that’s a favorite around here. My friend Megan who I haven’t seen in far too long made these for me when I visited her in Chicago (back when we had two less babies each… things have changed!). I was pregnant with Gwen at the time and couldn’t enjoy much of anything I ate… but these were so good! I made sure to snag the recipe and once I recovered my appetite again starting making them myself.

I add a few extra spices (oregano, cayenne) and some chopped spinach (because why not!) but otherwise follow the original recipe closely. BONUS they freeze well- instructions are provided below!

UPDATE: I recently made these vegetarian by replacing the chicken with black beans and corn and they were just as delicious! So I’ve since revised the recipe to include that option below.

Baked Creamy Chicken (or Bean and Veggie) Taquitos

INGREDIENTS

1/3 cup (3 oz.) cream cheese
1/4 cup salsa verde (we LOVE Trader Joe’s brand)
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
pinch Mexican oregano (optional)
pinch cayenne pepper (optional)
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2-3 cups shredded cooked chicken (rotisserie chicken works great here) OR for a vegetarian version: 1 can black beans, drained and rinsed + 1 cup frozen corn
1 cup grated Pepper/Colby/Monterey Jack cheese (or Cheddar, Mexican blend, etc.)
1/2- 1 cup frozen chopped spinach (measured frozen), thawed and excess water squeezed out (optional)
8-12 (depending on size) flour or corn tortillas 
cooking spray or olive oil or melted butter
salt and freshly ground black pepper, to taste

DIRECTIONS

  1. To make the filling, 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, garlic, oregano, and cayenne. Stir to combine and then add cilantro and green onions. Add chicken (or beans and corn), spinach (if using), and cheese and combine well. Add a pinch of salt and freshly ground black pepper, to taste.
    (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
  2. Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
  3. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll. Place 2-3 T of chicken (or bean) mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil/butter and sprinkle lightly with salt (optional).
  4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, salsa, guacamole, etc. or our favorite sour cream-salsa verde combo*!

*Whisk to combine sour cream with extra salsa verde. I usually don’t measure but it’s about equal parts sour cream and salsa. It makes the BEST dipping sauce!

FREEZER INSTRUCTIONS: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Adapted from Our Best Bites

BBQ Chicken Nachos

March 23, 2020

Yes, it’s really me here with a new recipe for you! It took a pandemic/quarantine and my husband’s office being forced to close for the next two months to allow me enough time to get black to blogging, but I’m excited to be here! I have almost a hundred recipes waiting to be shared. Most of them are simple/quick meals that have become favorites for feeding three hungry kids without sacrificing my love for good food.

I’ll try to share soon about our family and how we’ve grown and moved and all the changes over the last couple years as I post more recipes! Today I bring you BBQ Chicken Nachos, inspired by our favorite BBQ Chicken Pizza and just as delicious. These nachos are quick to throw together (especially if you use a rotisserie chicken), a complete meal on a pan, easy to feed a crowd AND clean up and equally fit for a party or weeknight dinner. (Notice I don’t include amounts because I never measure anything, adapt this recipe to your taste and needs…)

BBQ Chicken Nachos

INGREDIENTS

tortilla chips
chicken, cooked and shredded or diced (I use about half of a rotisserie chicken)
bbq sauce
Colby/Monterey/Pepper Jack and Smoked Gouda, grated
canned black or pinto beans, drained and rinsed
corn

other toppings:
bell pepper
green onion/chives
cilantro, chopped
salsa
sour cream
avocado or guacamole
pickled jalapeno

DIRECTIONS

1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and coat with cooking spray. Toss chicken in bbq sauce to coat. Spread a layer of tortilla chips on the pan, top with a generous amount of shredded cheese, bbq chicken, beans, and roasted corn (and any other toppings you want baked in the oven). Sprinkle a bit more cheese on top.

2. Bake in preheated oven for 10-15 minutes until the cheese has fully melted and the chips are beginning to brown.

3. Remove from the oven and top with additional toppings: red pepper, onion/chive, cilantro, salsa, sour cream, guacamole, jalapeno, etc. and serve immediately.

NOTES:

tortilla chips- our favorites are Trader Joe’s organic blue corn tortilla chips, and Late July’s thin and crispy restaurant style tortilla chips

bbq sauce- our favorites are Bone Suckin’ and Whole Foods’ 365 brand Texas True

Smoked Gouda- I highly recommend using some smoked Gouda in this recipe, it gives it the perfect smoky bbq flavor!

corn- fresh, frozen, or canned, my favorite is Trader Joe’s frozen roasted corn kernels

Sweet and Spicy Pork and Pineapple Tacos

July 6, 2015

IMG_8048

I’ve found a lot of favorite new recipes on Mel’s Kitchen Cafe recently. This one I’ve already made twice and know it’ll be a frequent repeater because it’s absolutely yummy (especially with ancho chili powder- you must try it!) and comes together so so quickly. Pork tenderloin might be my favorite cut of meat- it’s super lean and still has so much flavor. These pork tacos are sweet (thanks to the pineapple/juice) and just a bit spicy (from the chili powder/cayenne) and amazingly tender. We wrapped the sweet and spicy pork filling in warm corn tortillas (the Tortillaland uncooked corn tortillas from Costco) and topped them with salsa verde, a touch of sour cream, and guacamole.

Sweet and Spicy Pork and Pineapple Tacos

INGREDIENTS

2 lbs. pork tenderloin, trimmed and cut into 1-inch cubes
salt and freshly ground black pepper
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. ground cumin
2 tsp. chili powder (I used ancho chili powder because I love the flavor)
pinch of cayenne pepper (more to taste, if wanted)
1/4 cup pineapple juice
3 cups diced pineapple (fresh or frozen preferred to canned)
3 Tbsp. chopped fresh cilantro
warm corn or flour tortillas, for serving
salsa verde, for serving (optional)
sour cream, for serving (optional)
guacamole or avocado, for serving (optional)

DIRECTIONS

1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn’t need to cook all the way through in this step, just get a nice color on all the pieces).

2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is just cooked through, 5-8 minutes.
Stir in the cilantro. Serve with corn or flour tortillas and salsa, sour cream, and guacamole (all optional).

Serves 8 (I halve it to serve four.)

(Adapted from Mel’s Kitchen Cafe)