Homemade Guacamole

Made some delicious guacamole tonight so I have to jot it down so I don't forget what I put into it.  I didn't measure anything and only used one avocado because its just me and my husband, so I am sorry in advance for no exact measurements... everything is pretty much "to taste".

• 1 perfectly ripe avocado (not too green, brown and very slightly squishy- best i can describe, lol)

• Salt, to taste

• Rotel (since i was using only 1 avocado i only used a couple spoonfuls of rotel) You can replace Rotel with salsa.

• Garlic and/or garlic powder, to taste

• Cayenne pepper, to taste, omit if you dont want a little spice

• Onion, chopped  (again, since i only used 1 avocado i did not use a whole onion..like a quarter of a regular sized onion)

• Onion powder, to taste

Slice around the avocado - keep the seed - helpful tip to keep guacamole from going brown is to put the seed in the bowl with the fresh made guac.  :)

Spoon the avocado into a bowl.  Add the rest of the ingredients :)  Stir/mush with fork.  Put the seed back in.  Voila!!!!  You've got guacamole!!   Adjust seasonings to taste.  Serve with chips.  MMM..

We ate ours faster than I could take pictures...soooo, Ill get pictures next time :) :)


Way too many smiley faces in this post.  :)

appetizer, dip, mexican, side,

Rate this posting:

{[['']]}

Southwest Beef Chimichangas w/ Spicy Jalapeno Ranch Sauce

 

The boys raved about these chimichangas.  Try them.. let me know if you enjoyed them as much as we did.

*These chimichangas and the sauce are my own recipe. If you re-post it somewhere or blog it please give me credit and link back to my blog. I would appreciate it.

1 pound ground beef

1/2 cup chopped onion

1 packet taco seasoning

1/2 can whole kernle corn

1/2 can black beans

1 teaspoon minced garlic

garlic powder, to taste

onion power, to taste

seasoning salt, to taste (I use Johnny's Fine Foods Seasoning Salt )

flour tortillas (10 inches), warmed

Oil for deep-fat frying

1-1/2 cups (6 ounces) shredded cheddar cheese

For the sauce:

Make Hidden Valley Ranch per the instructions
In a food processor or blendor puree 1 jalapeno (no seeds.. 1/2 the seeds if you like spicier), add to the ranch
Add Siracha, to taste.
Add Louisiana Hot Sauce, to taste. 

Alternatively you can use Creamy Jalapeno Ranch (Chuy's Copycat) as the sauce for this dish. 
Either way is great.

1. In a large skillet, cook beef and onions & taco seasoning over medium heat until pink is nearly gone. Stir in the black beans and corn, garlic powder to taste and onion powder to taste- cook another minute. 
2. Spoon desired amount of beef mixture off-center on each tortilla - its best to use a spoon with holes. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks.
3. In an electric skillet or deep fryer, heat 1 oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until lightly browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.  You can also top with Pico De Gallo (optional).

Serve with my Mexican Rice

beef, mexican,

Rate this posting:

{[['']]}

Mexican Rice

 In my search for perfect mexican rice, of course grabbing the Rice-a-Roni version was an option - but no, I found a home made mexican rice recipe... which I changed up.. as I usually do..  I like to give things my own Mrs. Scales flavor.. and usually it turns our flavorful and yummy.    Here goes.. the recipe originally from www.foodnetwork.com but changed and modified by moi..

Ingredients:

2 tablespoons butter

1 1/2 cups long-grain rice

1 tsp onion powder

1/2 tsp garlic powder

1 clove garlic, minced

2 cups water

1 can Rotel (original or spicy)

1 teaspoons chili powder

1 teaspoon salt

1 cup shredded Cheddar

1 tsp olive oil

Directions

In a large saucepan, melt the butter over medium heat. Add the rice, onion powder, garlic powder, and minced garlic. Cook until the rice is browned. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and olive oil and transfer to a serving bowl.

Serve with Chimichangas (pictured below) or Enchiladas... or pretty much any mexican dish.  :)

 

 

mexican, side, sides,

Rate this posting:

{[['']]}

Pico De Gallo

I always reference it in my recipes.. so rather than say how to make it in each of those recipes, I'll just post the quick how to right here.  This is how I make pico de gallo.

You need:

1 onion
1 tomato
cilantro (to taste)  can sub parsley
1 scoop minced garlic
1- 2 dashes of seasoning salt
salt to taste
pepper to taste

Chop onion and tomato.  Mix all together in a bowl.  Dash some seasoning salt, salt and pepper.  Stir and that's it.  You can refrigerate it and use it for tacos, salsa, etc.

mexican, sides,

Rate this posting:

{[['']]}

Walking Tacos

 Walking Tacos 

Get some Fritos - Original or [i like] Chili Cheese Fritos.

Brown your meat with taco seasoning.

 

 

Make your Pico De Gallo.

 

Shred your cheese.

 

 

Lettuce if you wish ( i don't actually like lettuce so you wont see it pictured here, hehe)

Assemble all the yummyness in a bowl.  Easy and Quick.  

I use chili cheese fritos...my husband likes regular.

beef, dinner, easy, mexican, quick,

Rate this posting:

{[['']]}

Paella

 Omg, this smelled so good while cooking.  I expected it to be decent but I was pleasantly surprised to REALLY like it.  Hubs liked it too. 

 i used mussels this time instead of shrimp and I didn't use onion..even though i took a picture of it. lol.

First i cooked the pork chorizo because its important chorizo is cooked all the way through.

In a separate bowl i mixed the uncooked Spanish rice, chicken broth, olives and smoked paprika.  I didnt use roasted red peppers this time.. but I'm sure it would have made it look pretty.  While chorizo is cooking cut your chicken thighs to bite size pieces.

 Once the chorizo was done I added the bowl of other ingredients to the pan. Stir. Place chicken and rinsed  shrimp or mussels in the skillet.  Cover with lid or foil and cook for 30 min until rice is done.

Ingredients

1 box Spanish rice mix
1 1/2 cups chicken broth
6 peeled large shrimp (or mussels)
2 skinless chicken thighs
2 oz chorizo
1/4 cup pimento stuffed olives
1/4 cup roasted pepper strips (optional)
1/2 tsp smoked paprika
Olive oil
pepper

Directions
First cook your Chorizo in a large skillet add a little olive oil if the chorizo isn't producing any.. Combine 1 cup uncooked Spanish rice mix, 1 1/2 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika cover with lid or seal the pan in foil. Cook over medium-high heat, 30 minutes. 

 Here are pictures of the same dish but made with shrimp instead of mussels

chicken, dinner, mexican, seafood,

Rate this posting:

{[['']]}

Chicken Enchiladas with Red Sauce

 

My husband loves these enchiladas.  Shoot, I love these enchiladas and I don't usually like enchiladas. lol.  I never ever order them at restaurants.  This is another homemade dish you can brag about...  the enchilada sauce is done from scratch.  :)  Enjoy!!

This is a spicy dish - so if you cant handle the spice omit the Louisiana Hot Sauce & Cayenne.

1 tablespoon canola oil
1 medium white onion, finely chopped
1 jalapeno, seeded and finely chopped (or 4 slices from the jar of  nacho style jalapenos, chop them)
1 teaspoon salt
4-5 medium cloves garlic, minced
3 rounded tablespoons chili powder
3 rounded teaspoons ground cumin
1 level teaspoon sugar
2 8-oz cans tomato sauce
1/2 tsp Louisiana Hot Sauce
1 cup water
1 1/2 cups of canned Rotel Original Diced Tomatoes & Green Chilis, drained
1 pound boneless, skinless chicken breasts (2-3 chicken breasts)
6 ounces extra sharp cheddar, shredded
6 ounces monterey jack cheese, shredded
3/4 cup minced fresh cilantro
14 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
a pinch of cayenne

  Directions:

Preheat oven to 425° F.

Heat canola oil in a large saucepan over medium heat. Add the onions, jalapenos, and 1 teaspoon of salt. Stir together well. Cover and cook over medium heat, stirring often, until the onions and jalapenos have softened, about 8-12 minutes.

While the onions and jalapenos are cooking: mix together the chili powder, cumin, and sugar in a small bowl. Once they have softened, stir in the garlic and the spice mixture (chili powder, cumin, and sugar) and cook until fragrant (be sure to stir constantly), only 30-45 seconds.

Next, Add the cans of tomato sauce, the water, the Louisiana Hot Sauce and the drained Rotel. Bring the mixture to a simmer, and allow to cook for about 5 minutes. Nestle the chicken breasts into the sauce, trying to cover them as much as possible. Reduce heat to low, cover, and simmer until the chicken is completely cooked (thickest part of chicken breast must reach 160° F), about 12-25 minutes.

Transfer the chicken to a plate, and allow to cool to touch. Strain the sauce through a strainer into a medium sized bowl. Press on the onion mixture with a spatula to remove as much liquid as possible. Place the onion mixture into a large bowl and set aside.

Taste the sauce and then season it with additional salt and pepper to taste (and a dash or 2 of cayenne if you like an extra little kick).

Shred the chicken into bite-sized pieces and place in the bowl with the onion mixture. Add 1/4-1/2 cup of the enchilada sauce, 1 1/2 cups cheese (3/4 cup of each kind), and the cilantro. Gently toss until combined well.

Stack the tortillas on a plate and cover with a paper towel. Microwave on high until warm, 40-60 seconds. One at a time, spoon about 1/4-1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll tortilla and lay seam-side down into a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place enchiladas in the oven, uncovered, for about 7-12 minutes, or until the tortillas are nice and golden brown.

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top (down the center) and then top with the remaining cheese. Place back into oven and bake an additional 20 minutes, or until heated through. Remove from oven and allow to stand for 10 minutes before serving.

Top with Pico de Gallo, Guacamole, Sour Cream, Pickled Jalapenos, Black Olives, and Cilantro

Recipe adapted from Americas Test Kitchen (via  mylifeasamrs.com)  - Recipe changed and modified by Leslie Scales.

chicken, dinner, mexican, spicy,

Rate this posting:

{[['']]}

Chorizo and Eggs

Ingredients

Pork Chorizo
Eggs
Tortillas
Butter
Cheese (optional)

Cook your pork chorizo in a skillet on medium high.  Once cooked through add the eggs. Mix into a scramble.  Cook until eggs are done.

Heat your tortillas in the microwave for ten to fifteen seconds. Run a stick of butter along the middle of the tortilla, add a little cheese (if you want) add your chorizo eggs and wrap like a burrito.. 

*Low carb if you nix the tortilla or use a low carb tortilla.

breakfast, gluten free, low carb, mexican, pork, quick,

Rate this posting:

{[['']]}

Mrs. Scales' Homemade TACOS & Pico De Gallo

I've done tacos this way for years.  They are a bit greasy but oooohh sooo goood.  Then you can brag about really making HOMEMADE tacos.  Your own shells, your own pico de gallo... the only thing your not making from scratch is the tortilla itself. lol.  yeah, I'd rather not.  Its also a lot quicker process than it looks at a glance.  I have never shared this recipe before.  So feel special. :) 

~ Ingredients List~

Corn Tortillas (small)

Cooking Oil (enough to thinly cover the whole bottom of skillet)

1 lb Ground Beef

2 tsp of McCormick Montreal Steak Seasoning

2 tsp of seasoning salt (Johnnys or Lawreys)

1 tsp minced garlic

2 tsp of Lipton Onion Recipe Soup & Dip Mix 

Cheddar Cheese – as much as you need to top your tacos –(best when shredded from the block, medium or sharp)

1 medium onion

1 medium tomato

1 tsp cilantro (optional)

Salt & Pepper

~ Taco Shells ~

What you need:  Small Corn Tortillas, Cooking Oil (vegetable, canola, etc),Frying pan

Heat oil in frying pan on medium high heat.  You know its ready by dipping an edge of a tortilla in.. if the oil responds and bubbles, its ready.  Put the tortilla flat in the frying pan for about 8 seconds.  Using fork or tongs, flip the tortilla to the other side let sit for about 5 seconds then fold the tortilla in half.  Cook to desired crispiness (i like mine a little floppy, husband likes his crispier) and flip the shell and do the same.  Move completed shells to a plate with a paper towel on it. Lightly salt. 

                                                                   ~ Meat ~

Mix these items in a skillet

1 lb Ground Beef

2 tsp of Montreal Steak Seasoning

2 tsp of seasoning salt (Johnnys or Lawreys)

1 tsp minced garlic

2 tsp of Lipton Onion Recipe Soup & Dip Mix 

Cook ‘til meat is done :)  Drain the fat. 

~ Cheese ~

Shred cheese from your block onto a separate plate or dish.  As much as you think you need.  Trust me, its better this way than the pre shredded store bag.

~ Pico De Gallo ~

Chop into small pieces your onion, tomato and cilantro.  Put in a bowl.  Mix in garlic. Salt and pepper to taste.  About ¼ tsp of each.
_____________________________________________________

In the end you'll have your taco shells, meat, cheese & pico de gallo.  You can either assemble for your guests or sit everything out for them to assemble their tacos themselves.  Sour cream is a nice addition.

*A Mrs. Scales Recipe*

beef, dinner, mexican,

Rate this posting:

{[['']]}