Category: TEXMEX / CAJUN / CUBAN

SLOW COOKED MEXICAN PORK CHOPS ~ BLOG 366.107

Have I mentioned how much I’m LOVING my new slow cooker? This was the 3rd recipe I made and so easy! The original recipe called for using a raw salsa and grapefruit juice, but I pivoted and switched to a jar sauce as well as added the Pampered Chef seasoning, sliced onion and additional amounts of juice from the lime and orange to make up for eliminating the grapefruit juice.

SLOW COOKED MEXICAN PORK CHOPS
1 tablespoon avocado oil
2 THICK (1 inch or so) boneless pork chops (bone in add more flavor)
FRESH ground sea salt and black pepper
1 tablespoon Pampered Chef Chile Lime or TexMex seasoning
1 SMALL Vidalia onion, halved and sliced thin
Juice of FRESHLY squeezed lime
Juice of FRESHLY squeezed orange
2/3 cup CHUNKY salsa ( I like PACE restaurant style)

  • Heat oil in a large skillet over medium high heat.
  • Season pork chops with FRESH ground sea salt, black pepper and seasoning of choice.
  • Sear chops on both sides quickly.
  • Add chops to slow cooker.
  • Sprinkle onions over chops.
  • Stir together salsa and both juices.
  • Pour over pork chops.
  • Cover and cook on high 3-4 hours until meat is tender.

SOUTHWEST BLACK EYED PEAS ~ BLOG 366.89

SOUTHWEST BLACK EYED PEAS
1 pound black eyed peas, sorted and rinsed
1 LARGE Vidalia onion, chopped
2 tablespoons avocado oil
2 ounces pork belly, chopped
5-6 cloves garlic, minced
1 small can chopped green chiles, drained
1/4-1/2 teaspoon red chile flakes
1 tablespoon FRESH minced thyme
4 cups homemade chicken stock
FRESH ground sea salt and black pepper
2 ham hocks

  • Place peas in a large dutch oven. Add water and cover by 2 inches.
  • Bring to a boil for 2 minutes.
  • Remove from heat, cover and let stand 1-2 hours.
  • Drain and rinse peas. Set aside.
  • In the dutch oven heat oil over medium heat.
  • Add onion, sauteing until tender.
  • Add pork, garlic, green chiles, thyme, pepper flakes, FRESH ground salt and pepper, cooking 1 minute more.
  • Add the broth, peas and ham hocks.
  • Reduce heat, simmer, uncovered 35-40 minutes or until peas are tender, stirring occasionally and adding more broth as necessary.
  • Remove ham hocks, cool and remove meat from bone.
  • Finely chop meat and return to the pan.
  • Discard bones.

TOMATILLO CHICKEN ~ BLOG 366.79

This is an EXTREMELY flavorful and yet SUPER simple recipe that’s perfect for a weeknight dinner or company!

CHICKEN TOMATILLO
4 skinless, boneless chicken breasts
3 tablespoons butter
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1 teaspoon Pampered Chef Chile Lime seasoning
1 teaspoon Pampered Chef TEX MEX seasoning
12 ounce can Salsa Verde
1/2 cup FINELY shredded Mexican shredded cheese
1 green onion, minced

  • Blend together the chile lime and TEX MEX seasoning.
  • Generously season each chicken breast with FRESH ground sea salt and black pepper and then the seasoning mix.
  • Spread flour in a shallow bowl.
  • Dredge each chicken breast in the flour.
  • Heat butter in a large skillet until melted over medium heat.
  • Add chicken breasts, searing 2-3 minutes per side.
  • Pour salsa Verde over chicken breasts and simmer on low 5 minutes.
  • Plate chicken and ladle additional sauce over top.
  • Sprinkle with cheese and green onions.

SWEET CORN TAMALE CAKES ~ BLOG 366.65

This is a CHEESECAKE FACTORY copy cat recipe that makes a WONDERFULLY delicious appetizer OR a main dish that no one can resist!

SWEET CORN TAMALE CAKES
SALSA VERDE
2 RIPE tomatillos, roughly chopped
4 ounce can chopped green chiles, drained REALLY well
2 green onions sliced thin
2 tablespoons FRESH cilantro, roughly chopped
1 ½ teaspoon sugar
¼ teaspoon ground cumin
FRESH ground sea salt and black pepper, to taste

  • Combine all ingredients in a food processor. Pulse until combined, but still a little chunky.
  • Transfer to a small bowl, cover, and chill for AT LEAST 1 hour.

PICO DE GALLO
1 LARGE Roma tomato, diced
2 tablespoons minced red onion
1 tablespoon FRESH minced cilantro
½ teaspoon lime juice
FRESH ground sea salt and ground pepper, to taste

  • Place all ingredients in a small bowl and toss.
  • Cover and chill for at least 1 hour.

SOUTHWESTERN SAUCE
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
½ teaspoon sugar
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon garlic powder

  • Add all ingredients to a small bowl and mix until well combined.
  • Cover and chill for at least 1 hour.

CORN CAKES
1 ½ cup frozen sweet corn
½ cup butter softened to room temperature
3 tablespoons sugar
⅛ teaspoon salt
½ cup corn masa harina flour or corn meal
2 tablespoons AP flour
1 ½ tablespoon avocado oil

  • Add 1 cup of the frozen corn to a food processor until it’s coarsely pureed.
  • Add the pureed corn, softened butter, sugar, and salt to a medium bowl, mixing until combined.

  • Add masa and flour and mix until no flour streaks remain.
  • Add the remaining ½ cup of frozen corn kernels, and mix until corn is evenly distributed.
  • 
Measure ½ cup portions of the mixture and use your hands to form them into 3-inch wide patties.

  • Add the avocado oil to a large skillet and preheat over medium-low heat.
  • Add the patties to the skillet and cook 5-7 minutes until golden brown.
  • Flip and cook the other side 5-7 minutes more until golden brown.


GARNISHES
Sour cream
Avocado, diced
Fresh cilantro, chopped

ASSEMBLY

  • Add the salsa verde to your platter and spread it evenly.
  • Heat the platter in the microwave for 1 minute.
  • Place the corn cakes on the warmed salsa verde.
  • Distribute the Pico De Gallo and Southwestern Sauce evenly over the top.
  • Dollop with sour cream, and garnish with chopped avocado and cilantro.
  • Serve immediately.


COOKING THURSDAY ~ CHICKEN CHILES RELLENOS STRATA BREAD PUDDING STYLE ~ BLOG 366.25

We LOVE a versatile bake/casserole that uses up leftovers and can be served as an entree for an easy weeknight family meal or a brunch item or even a potluck dish, but looks and tastes like you spent a lot of time on it.

CHICKEN CHILES RELLENOS STRATA ~ BREAD PUDDING STYLE

3-4 cups cubed French bread
1 can Rotel ORIGINAL tomatoes & chiles, drained WELL
1 small can chopped green chiles, drained WELL
1 1/2 cup shredded chicken rotisserie pieces
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 LARGE eggs
1 small shallot, minced
3/4 cup WHOLE milk
1 teaspoon baking powder
1/2 teaspoon garlic salt
FRESH ground black pepper
Salsa for garnish
Sour cream for garnish
1 green onion, minced for garnish

  • Grease 8×8 or 9×9 baking dish.
  • In a large bowl combine bread cubes, chicken pieces, tomatoes, half the chiles, shallot pieces and half of both cheeses tossing well.
  • Whisk together the milk, eggs, baking powder, garlic salt and pepper.
  • Pour the egg mixture over the bread mixture and gently toss together.
  • Pour into the baking dish and top with remaining cheese and chiles.
  • Cover and refrigerate overnight or 6-8 hours before preparing.
  • Preheat oven to 350°.
  • Remove casserole from refrigerator and bring to room temperature while oven is heating.
  • Uncover and bake 35-40 minutes until edges are golden and cooked through in the center.
  • Let stand 10 minutes before serving.
  • Garnish with sour cream, salsa and green onions as desired.

TEX MEX RANCH CHICKEN CASSEROLE ~ BLOG 365.362

Here’s another version of the infamous King Ranch TEX MEX RANCH CHICKEN CASSEROLE, none of which have any real affiliation to the ranch itself based on what research I can find.

TEX MEX RANCH CHICKEN CASSEROLE
1 tablespoon avocado oil
1 LARGE onion, FINELY chopped
2 stalks celery, FINELY diced
2 small sweet red peppers, FINELY chopped
2 cloves garlic, FINELY minced
3 cups diced or cubed rotisserie chicken
2 cans undiluted cream of celery soup (see NOTE)
1 can ROTEL tomatoes, drained but reserve juice
FRESH ground sea salt and black pepper
1 tablespoon chili powder (see NOTE)
12 small corn tortillas cut into 1 inch pieces
2 cups shredded Mexican blend cheddar/Jack cheeses

  • Preheat oven to 350°.
  • Lightly spray 3 quart baking dish with non-stick cooking spray.
  • Heat oil in large skillet over medium-high heat.
  • Add onions, celery and peppers, sauteing until crisp tender.
  • Add garlic, cooking until fragrant.
  • Add chicken pieces, tomatoes and spices, stirring to combine and heat through.
  • Whisk together soups and reserved drained Rotel tomato juice until smooth.
  • Fold soup mixture into chicken mixture until well combined.
  • Line the bottom of baking dish with half of the corn tortilla strips.
  • Top with half the chicken mixture, followed by half of the cheese.
  • Repeat layers.
  • Bake uncovered 30-40 minutes until cooked through and bubbly.

NOTE:

  • You can mix up the soup flavors of your choice – I like to use a combo of cream of celery and golden mushroom or tomato bisque – really whatever is on hand works just fine!
  • I also use Pampered Chef TEX MEX seasoning instead of chili powder.
  • Rotel heat is your choice – mild, original or HOT.

CHICKEN & CHEESE PIE aka MEXICAN QUICHE ~ BLOG 365.255

CHICKEN & CHEESE PIE aka MEXICAN QUICHE – servings: 8 servings

Whether you eat this for breakfast, lunch or dinner this chicken and cheese Quesadilla Pie is a combination of a quiche and a quesadilla.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

1 10-inch flour tortilla, burrito size
3 cups rotisserie chicken shredded pieces
4 ounce can chopped green chiles, drained WELL
1 can ROTEL tomatoes, drained WELL
2 tablespoons pampered chef taco seasoning or 1 package Taco Bell taco seasoning
1/4 cup FINELY chopped FRESH cilantro leaves, PLUS some for garnish
2 cups shredded sharp cheddar cheese
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder
Garnishes – sour cream, salsa, guacamole, diced green onions, cotija cheese crumbles

  • Adjust oven rack to middle position and heat oven to 425-450 degrees.
  • Grease 9-inch pie plate.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, cilantro, jalapeños (optional), 1 cup of the cheese, FRESH ground sea salt, and black pepper in large bowl until combined.
  • Spread filling over tortilla.
  • Whisk eggs, milk, flour, baking powder in bowl until smooth.
  • Slowly pour over filling.
  • Bake 20-25 minutes until surface is golden brown and knife inserted into the center comes out clean.
  • Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more or until cheese melts.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Top with sour cream, salsa, and guacamole if desired.

NOTES: Adding 1/4 cup drained chopped pickled jalapeños in place of the or in addition to the green chiles oomphs this recipe up quite a bit.

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE ~ BLOG 365.241

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/4 cup sour cream
2 LARGE eggs
1 can Mexican Corn niblets
1/2 cup FRESH chopped roasted HATCH chiles or 4 ounce can chopped green chilies, rinsed and drained
2 cups rotisserie chicken pieces
1 cup shredded Mexican blend cheese

  • Preheat the oven to 400°.
  • Lightly coat an 10 inch round cake pan with non-stick cooking spray.
  • In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the sour cream, eggs, and corn.
  • Fold in the cornmeal mixture, chicken pieces, green chiles, and cheese into the dry ingredients JUST until blended.
  • Spread evenly in the prepared pan.
  • Bake 30 minutes until a toothpick inserted in the center comes out clean.
  • Cool in the pan on a wire rack.
  • Serve warm or at room temperature.
  • Garnish with minced green onions, sour cream and minced cilantro.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France. Similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies (Sweet Lime chile) in the world come from the HEB grocery chain in Texas. Try adding them to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

SLOW COOKER HATCH CHILE BBQ RIBS ~ BLOG 365.237

SLOW COOKER HATCH CHILE BBQ RIBS

The best part of this slow cooker recipe is that it does all the work! All you have to do is come home to a prepared dinner of sticky, fall apart, melt-in-your-mouth incredible ribs!

2 cups barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup diced FRESH roasted Hatch chiles
4 pounds baby back pork ribs
FRESH ground sea salt and black pepper, to taste

  • Spray inside of a 6-quart slow cooker with cooking spray.
  • Remove and discard the inner membrane from the ribs and cut into slabs that will fit into your slow cooker.
  • Generously season the ribs with a good amount of salt and pepper.
  • Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce, vinegar and chiles in a small bowl, mixing well to combine.
  • Completely cover the ribs with half of the sauce. 

  • Cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours (see notes).
  • Refrigerate remaining sauce to use later.

  • When ribs are tender and falling apart, transfer onto a baking sheet lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone). 

  • Pour half of the juices from the slow cooker bowl into the remaining sauce.
  • Baste ribs with half of the sauce and broil in preheated oven at 400° for 5-10 minutes or until beginning to char and crisp on the edges. 

  • Serve ribs with remaining sauce.


NOTES:

  • Cook times seriously depend on the desired results you are looking for:
  • Ribs that are soft but stay on the bone = LOW: 5-6 HOURS / HIGH: 3 HOURS.
  • Tender, fall apart ribs that melt in your mouth like butter = LOW: 7-8 HOURS / HIGH: 4-5 HOURS.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France and similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies in the world (Sweet Lime chile) come from the HEB grocery chain in Texas. Try adding some FRESH roasted chopped chiles to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

Right now there is a local food truck specializing in Roasted Hatch Chiles in our little town and I have been taking full advantage of buying them FRESH roasted and preparing them for the freezer so I’ll have them all year long.

CARNITAS in HOT PINEAPPLE SAUCE BLOG 365.216

CARNITAS in HOT PINEAPPLE SAUCE

3 cups FRESH FINELY chopped pineapple (or 2 LARGE cans crushed pineapple)
2/3 cup Frank’s Original Hot Sauce
1/4 cup brown sugar
2 tablespoons sugar
1 tablespoon Pampered Chef South West seasoning
FRESH ground sea salt and black pepper, to taste
3 pound pork shoulder cut into large chunks
1 LARGE Vidalia onion, cut into wedges
2 jalapeños, stem, ribs and seeds removed and then diced
3-4 garlic cloves, FINELY minced
Tortillas
Garnishes: chopped onion, FRESH chopped cilantro, Lime wedges and cheese if desired

  • Spray the crock with non-stick spray.
  • Combine the granulated sugar, southwest seasoning, FRESH ground sea salt and black pepper.
  • Coat pork pieces with seasoning.
  • Arrange pork pieces along bottom of crock.
  • Combine pineapple pieces, brown sugar and hot sauce until well mixed.
  • Pour hot sauce mixture over pork pieces.
  • Cook on low 6-8 hours until meat is tender.
  • Stir combine.
  • Serve with tortillas and garnishes.

GREEN CHILI CHICKEN ENCHILADA DIP ~ BLOG 365.195

GREEN CHILI CHICKEN ENCHILADA DIP
4 cups FINELY chopped rotisserie chicken pieces
2 teaspoons Pampered Chef Chile Lime Seasoning
FRESH ground sea salt and black pepper, to taste
1 cup shredded Boar’s Head 3 Pepper Colby Jack Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
4 ounces cream cheese, softened and cubed
1 cup sour cream
1 small can chopped green chilies, drained REALLY WELL
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped FINE
SCOOPS or LARGE corn chips of choice

  • Pre-heat a small Crock Pot to high.
  • Place the chicken pieces into a bowl.
  • Sprinkle with the seasoning, FRESH ground salt and pepper, tossing to coat well.
  • Place the cream cheese and shredded cheeses into the pre-heated Crock Pot.
  • Stir together cheeses to mix well.
  • As the cheese starts to melt add the sour cream a little at a time, mixing between additions.
  • When all the sour cream has been added, and all the cheese is completely melted, then fold in the seasoned chicken.
  • Add the Green Enchilada Sauce and green chiles a little at a time stirring after each addition.
  • After the dip is hot all the way through, then turn the heat down to warm.
  • Garnish with fresh green onions, chopped.
  • Serve with Scoop Corn Chips.
  • Enjoy!

NOTES:

  • This can easily be prepared stove top in a large saucepan also.
  • If you can’t find the Pampered Chef Chile Lime Seasoning, you can substitute 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1 teaspoon garlic powder and a pinch of cayenne.
  • It is also great with Keebler Townhouse or Ritz Crackers.
  • It also works WONDERFULLY as a croissant sandwich or enchilada filling!

VERDE CHICKEN ENCHILADA BAKE ~ BLOG 365.157

VERDE CHICKEN ENCHILADA BAKE
3 cups green enchilada sauce
12 small corn tortillas, lightly fried
2 boneless skinless chicken breasts, pan fried until cooked through
FRESH ground sea salt and black pepper, to taste
2 tablespoons butter
2 cups shredded Taco blend Monterey jack cheese
1 cup sliced scallions
1/2 cup sliced or chopped black olives (OPTIONAL)
1/4 cup FRESH chopped cilantro
Crumbled queso fresco or Cotija cheese
lime wedges

  • Preheat oven to 375°.
  • Spray a 9 inch baking dish with non-stick cooking spray.
  • Heat butter in large skillet until melted.
  • GENEROUSLY season to taste the chicken breasts with FRESH ground sea salt and black pepper.
  • Add chicken breasts to skillet, searing 3-4 minutes on both sides until cooked through.
  • Remove chicken, reserving drippings. Add a small amount of avocado oil as necessary.
  • Cool chicken slightly and shred into pieces.
  • Add the tortillas to the skillet in a single layer and fry until crisp, allowing to dry on paper towels.
  • Pour verde sauce in shallow bowl.
  • Pour 1/2 cup sauce on bottom of baking dish.
  • Dip four of the tortillas in sauce and place in a single layer on the bottom of the baking dish.
  • Top with half of the shredded chicken and about half of the shredded cheese, about half of the scallions and olives if using. Sprinkle a pinch of the cilantro on top.
  • Dip four more tortillas in enchilada sauce and layer onto the chicken.
  • Top with the remaining chicken, and most of the remaining cheese, olives, and scallions and another pinch of cilantro, saving a small amount of each for garnish. Set that aside.
  • Top with remaining tortillas.
  • Drizzle remaining verde sauce over top.
  • Bake 20 minutes until warmed through and bubbling.
  • Remove from the oven.
  • Allow to cool for 5 minutes.
  • Top with remaining chopped cilantro, scallions, queso fresco.
  • Serve with sour cream and lime wedges.