Mexican Sweet Corn Cake

 

Mexican sweet corn cake is a copycat of a side that used to be served at Chi-Chi's Mexican Restaurant.  I never tried them, but they sound delicious and I'd love to try them.  Make these to go with one of your favorite texmex meals.

This recipe was posted by Tara at unsophisticook.com.  Click here to go to the very informative recipe page.  Check out her awesome website with lots of recipes while you are there.  I'm a subscriber and love it!

Churros

I was first introduced to churros as a young adult while also discovering the joys of the flea market.  It was immediate love for the crunchy sweet treats that were drenched in sugar and cinnamon.  

The recipe and photo comes from Pati Jinich's website. After seeing her prepare the sweet treats on her cooking show on Create TV, Pati's Mexican Table, I had to find her recipe since I lost my recipe a long time ago and missed making them.

Check out her recipes for authentic Mexican food on her website and check out her show if you get Create TV.

Ingredients
Canola oil for frying, plus 1/4 cup
1 cup sugar plus 1/4 cup
1 tablespoon ground cinnamon plus 1/2 teaspoon
2 cups water
2 teaspoons vanilla extract
1 teaspoon kosher or coarse sea salt
2 cups all-purpose flour
Cajeta or dulce de leche optional dipping sauce



Directions
In a large, heavy and extended casserole, or cast iron, high-sided skillet, heat about 1 1/2-inches of canola oil over medium heat until the oil temperature reaches 350 degrees (or test with a piece of tortilla or bread; it’s ready when the oil bubbles actively all around it). It will take awhile to heat, so get this started before making the dough.

On a large plate, combine 1 cup sugar and 1 tablespoon ground cinnamon. Set aside.

In a medium saucepan, combine the water, 1/4 cup oil, vanilla extract, 1/4 cup sugar, 1/2 teaspoon cinnamon and salt. 

Bring to a boil over medium-high heat. 

Add the flour all at once, turn off the heat and use a wooden spoon to stir vigorously until the mixture forms a dough as smooth as possible with no flour lumps. It will take about 2 minutes. Set aside to cool slightly.

Transfer to a pastry bag fitted with a large star tip or a churro press. Pipe the dough into about 6 to 8-inch pieces (or if you want to replicate a churro store, pipe a rope-like dough of about 24-inches) and carefully place in oil. 

Fry for about 3 to 4 minutes, until golden and crisp, flipping in between. Use tongs to remove them and place on a paper towel lined baking sheet or drying rack.

While the churros are still very hot, toss them in the sugar and cinnamon mixture to coat. If desired, serve with cajeta or dulce de leche as a dipping sauce and Mexican hot chocolate on the side.


Recipe and Photo Source

Mexican Stuffed Chicken Breasts

This chicken really looks yummy.  I can see serving it on a bed of savory mexican rice along with a salad.

Seems like an easy prep, even for a beginner.  I would not change a thing!

This recipe comes from the kitchens of Betty Crocker, always an awesome choice for finding great recipes.

Ingredients

Chicken

1 cup shredded pepper jack cheese (4 oz)

4 oz cream cheese, softened

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (1 oz) Old El Paso™ taco seasoning mix

4 boneless skinless chicken breasts (6 to 8 oz each) 

2 tablespoons olive oil

Topping

3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium) 
1/4 cup fresh cilantro leaves



Directions

Heat oven to 400°F. 

Line large, rimmed sheet pan with foil. 

Place wire rack on top of foil and spray with cooking spray.

Mix pepper jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. 

Cut 3-inch-long pocket to within 1/4 inch of opposite side of breast on the thick side of each chicken breast. 

Spoon about 1/3 cup cheese mixture into pocket of each chicken breast. Try to secure chicken up and over stuffing to keep filling from spilling out during cooking. Secure with toothpicks.

Mix remaining taco seasoning mix and the olive oil. 

Place chicken on rack and brush with oil mixture.

Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. 

Top chicken breasts with mozzarella cheese. 

Bake 3 to 5 minutes or until cheese is melted. 

Sprinkle each breast with green onions and cilantro.

Mexican Chicken Alfredo

Love chicken alfredo and the addition of salsa and taco seasoning sounds awesome for a different twist on my regular recipe.

When I make chicken alfredo the fast way, it is similar to this recipe . . . except I add a combination of bell pepper and spicy hot peppers.  I also use green onions including green part instead of plain onions.  Of course I add garlic.  I like to use no fat half and half if I have it in the fridge.

This recipe comes from Taste of Home . . . one of my favorite recipe sources from the time was a young adult and have a collection of their yearly cookbooks.  If you love cookbooks, you need to check it out on their website.

Ingredients

• 1 package (16 ounces) gemelli or spiral pasta
• 2 pounds boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 jars (15 ounces each) Alfredo sauce
• 1 cup grated Parmesan cheese
• 1 cup medium salsa
• 1/4 cup 2% milk
• 2 teaspoons taco seasoning

Directions

Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.

Drain pasta; toss with chicken mixture. 

Divide between two greased 8-in.-square baking dishes. 

Cover and bake 30-35 minutes or until bubbly.

Yield: 2 casseroles (4 servings each)

Recipe and Photo Source: Taste of Home

Originally published as Mexican Chicken Alfredo in Simple & Delicious

August/September 2011, p22 

Beef and Bean Burritos from The Pioneer Woman

Fast and easy . . . semi-homemade from The Pioneer Woman.  A delicious meal in 16 minutes!

Burritos are one of my favorites.  Actually, The Captain introduced me to the versatility of tortilla wrapped meals and we have many meals of this type with all kinds of variation.  Coming up with new combinations is half the fun!

This recipe comes from The Pioneer Woman's website included in one of my favorite sections . . . 16 minute meals.  Click here to go to that section of her website.

Ingredients

• 2 pounds Ground Beef
• 1/2 whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• 3/4 cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas
• Extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves (optional)

Optional Filling Ingredients: 

Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Preparation Instructions


Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

Spicy Polenta Cakes

Polenta has peaked my curiousity for a very long time, especially since I love grits.

Guy Fieri's recipe seems to be the perfect recipe to start exploring Polenta since I love that it can be used as an appetizer or side dish, it is spicy and cheesy and I love the crispy texture.

I have a feeling I'm going to like them a bit too much!

Recipe and photo courtesy of Guy Fieri

The Food Network
SHOW: Guy's Big Bite
EPISODE: Comfort with a Kick



Ingredients

• 1 cup milk
• 2 teaspoons kosher salt
• 1 1/2 cups quick-cooking polenta, medium- or coarse-grain
• 1 cup crumbled queso blanco cheese
• 2 tablespoons unsalted butter, plus more for greasing the pan
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon freshly ground black pepper
• 2 jalapenos, seeded and diced
• 1/4 cup olive oil
• 2 tablespoons honey, for serving
• 1 lime, halved

Directions

Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. 

Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. 

Stir in the queso blanco, butter, cilantro, pepper and jalapeno. 

Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.

Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.

Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. 

Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. 

While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

Refried Beans

This episode of The Pioneer Woman was on this morning and I was hoping I would not forget to post this recipe.  Refried Beans is something that I never think about making myself . . . it is so easy to buy them in the cans.  However, making it yourself is much healthier and so much more economical.

The Captain and I buy so much mexican convenience foods like taquitos, chimichangas, burritos that are frozen and so easy to microwave.  Refried beans is an important ingredient in all these items.  They are so easy to make and freeze yourself.  Again, so much more economical.  We are putting forth a huge effort to be more economical with our meal planning and grocery purchasing.

For a delicious variation, I would make a batch that is mixed with black beans that have already been made and seasoned (maybe the leftovers from a meal of black beans and rice with pork).

Recipe and photo courtesy Ree Drummond, The Food Network

SHOW: The Pioneer Woman
EPISODE: Building Pens

Ingredients

• 6 cups dried pinto beans
• 4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
• 1 tablespoon chili powder
• 1 teaspoon salt, plus more if needed
• 2 teaspoons black pepper, plus more if needed
• 1/2 stick butter (bacon grease, lard or shortening will work)
• 1 onion, diced
• 2 cups grated sharp Cheddar Cheese

Directions

Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches.

Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.

Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.

Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.

Crescent Chile Rellenos

The Captain and I love snacky stuff and this recipe looks perfect for the type of snacks we like!  Great for those times we are craving mexican type foods.

I'm always looking for ways to make a new recipe with variations and this one is no different . . . I'm thinking simple ham and cheese finger food!  Great lunch idea with a salad!

Another great recipe from Pillsbury.com!

• prep time 25 min
  total time 40 min
  ingredients 7
  servings 3

Ingredients

• 2 cans (4 oz each) whole green chiles, drained
• 2 tablespoons yellow cornmeal
• 4 oz hot pepper-Monterey Jack cheese, cut into 6 strips
• 4 oz Cheddar cheese, cut into 6 strips
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 egg, beaten 
• 3/4 cup taco sauce, if desired

Directions

Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.

Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.

Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal.

Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.

Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. 

Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.

Skillet Chicken Nachos

I  love quick and easy one pot meals, especially when they show promise of versatility like this recipe from Betty Crocker.  It can be made with chicken, beef, pork or no meat at all.

Have you discovered the convenience of frozen chicken tenderloins?  They aren't usually very pricey and often go on sale.  You can take them from freezer to skillet as they thaw out before they are browned.  Perfect for this type of meal!  I have used them for years.  They also have boneless and skinless chicken breasts, but I prefer the tenderloins.  Try it sometime!

Ingredients

• 1 tablespoon olive or vegetable oil 
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces 
• 1 package (1 oz) Old El Paso® taco seasoning mix 
• 1 can (8 oz) tomato sauce 
• 1 medium red bell pepper, chopped (1 cup) 
• 1 can (15 oz) Progresso® black beans, drained, rinsed 
• 1 can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained 
• 2 cups shredded Mexican cheese blend (8 oz) 
• 6 oz tortilla chips (about 42 chips) 
• 1/4 cup chopped fresh cilantro

Directions

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

• 
  For Skillet Beef Nachos:
• Substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
• 
  
• 
  

Nikki's Homemade Refried Beans

This recipe originated from Nikki's mom!  

We love refried beans and this recipe seems

 very easy to make . . . love crock pot cooking!

HOMEMADE REFRIED BEANS

**These proportions are assuming you have a large crock pot- 5 qt**

Put about 2 inches (about 3 cups) of dry pinto beans into crock-pot.   (Wash and rinse beans first)
Fill crock-pot nearly to the top with water

ADD:
5 chicken bouillon cubes
1 Tbsp. garlic salt
1/2 medium sweet onion (Don’t chop up onion, just put half of onion on beans)

Cook on high until beans are soft.  (stir occasionally during cooking process.  You may have to add more water as beans absorb water.)

Strain beans or pour off juice, saving the juice in a separate bowl.

Add  1/2 cup of butter and a small amount of juice that beans cooked in.

Use a hand blender to mash beans.

Add juice and blend to obtain desired consistency.  You want to leave beans a little runny as they will set up quite fast.

Check out Nikki's blog, Chef In Training for more awesome recipes!

Mexican Marinade

Using marinades is an easy way to enhance the

flavor of meats . . . and brings a versatility to your dishes.

Great marinade for grilled chicken served paired with

mexican rice and a salad!

This is a basic recipe . . . add seasonings, garlic, peppers, onions or

whatever you prefer.  If you desire a less spicy marinade, use the plain

version of vegetable juice.

I'm not sure where this recipe originally came from . . . it is a part

of my recipe collection that I have collected over many years. 

Ingredients

1 (5 1/2-ounce) can spicy eight-vegetable juice
2 tablespoons lime juice
1 tablespoon vegetable or olive oil
1/4 teaspoon salt
splash of hot sauce (if desired)

Directions

Pierce meat with fork several times on both sides.

Prepare Mexican Marinade. 

Add meat, turning to coat with marinade. 

Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.

Cook on the grill, oven or stove . . . whatever you prefer.

Stove Top Tamale Pie

I have no idea where this recipe came from, but I found it in one of my notebooks of recipes I want to try out . . . quick and easy!


1 t. olive oil
1 medium onion, chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, undrained
1/2 C. water
1 3-oz. can chopped green chilies, undrained
1 1.25-oz. package taco seasoning mix
1 8-oz. package corn muffin mix
1 C. shredded cheddar cheese
1/4 C. sliced green onion

In a large nonstick skillet over medium-high heat, place the olive oil and onion and sauté until the onion is translucent. Add the ground beef and brown; drain the fat.

Stir in the tomato sauce, black beans, water, green chilies and taco seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5 minutes.

Prepare the corn muffin mix according to package directions. Drop small spoonfuls of batter over the meat mixture in the skillet; don't worry if there are some small uncovered places. Cover and cook over medium heat 15-17 minutes until the batter is cooked through.

Sprinkle the mixture with the cheese and green onion. Recover and cook 3-4 minutes over low heat until the cheese melts.

Serves 4-6

California Tamale Pie

1 lb. lean ground beef

3/4 cup yellow cornmeal

1-1/2 cups milk

1 egg; beaten

1 pkg. chili seasoning mix

1 tsp. seasoned salt

16 oz. can tomatoes; cut up

16 oz. frozen corn, drained

2-1/4 oz. can sliced ripe olives,
sliced and drained

1 cup cheddar cheese, grated

In skillet, cook meat until crumbly; drain.

In large bowl, mix cornmeal, milk and egg.

Add drained meat, dry chili seasoning mix,
seasoned salt, tomatoes, corn and olives.

Pour into slow-cooking pot.
Cover and cook on high for 3-4 hours.

Sprinkle cheese over top.

Cook another 5 minutes.

Buffalo-Style Chicken Nachos

Serves: 6
Prep. time: 5 minutes
Cooking time: 5 minutes

- 2 cups diced cooked chicken
- 1/3 cup FRANK'S® RED HOT® Sauce
- 2 tablespoons melted butter
- 1 bag (10 ounces) tortilla chips
- 2 cups Shredded Cheddar cheese, or Monterey Jack cheese

In bowl, toss chicken with RedHot Sauce and butter. Layer chips, chicken
mixture and cheese in baking dish.

Bake nachos at 350F for 5 minutes until cheese is melted. Garnish as
desired.

Splash on more Red Hot Sauce to taste.


Source: FRENCH'S® Cookbook

Salsa

Quick and Easy Salsa
Makes 3 cups

3 red tomatoes (about 1 1/2 pounds), seeded, chopped and drained of some
juice
1 medium green bell pepper, chopped
1 jalapeño pepper, minced (add to taste)
1/2 cup chopped red onion
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil

Combine all ingredients in medium bowl and mix gently.

Cover and refrigerate up to 8 hours before serving.

Cheesy Chicken & Salsa Skillet

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Taco Bell Home Originals thick 'n chunky salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Kraft 2% milk shredded reduced fat four cheese Mexican style cheese

1. Cook pasta as directed on package.

2. Meanwhile, heat large nonstick skillet sprayed with cooking spray
on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in
salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10
minutes or until chicken is cooked through, stirring occasionally.

3. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with
cheese. Remove from heat; cover. Let stand 1 minute or until cheese
is melted.

Source: Kraft Food & Family Magazine, Fall 2008

Tex-Mex Burgers

These burgers can be prepared ahead and kept in the cooler until
you're ready to barbecue. Serve them with corn chips and guacamole.

1-1/2 lbs. ground beef
4 oz. can chopped green chiles, draied
3 oz. Monterey Jack cheese, cut into 1/4-inch cubes
6 sandwich buns
6 Tbs. sour cream
6 Tbs. salsa
6 lettuce leaves, if desired.

1. Heat grill. shape ground beef into twelve 3-1/2-inch patties.
Place 6 patties on waxed paper. Top each with one-sixth of the chiles
and one-sixth of the cheese. Place remaining patties over stuffing;
press edges to seal.

2. When ready to barbecue, place prepared patties on gas grill over
medium-high heat or on charcoal grill 4 to 6 inches from medium-high
coals. Cook 10 to 15 minutes until meat is no longer pink, turning
once. Serve on buns with sour cream, salsa and lettuce. 6 servings.

Broiler Directions:
Prepare recipes as directed. Place patties on broiler pan; broil 4 to
6 inches from heat for 10 to 15 minutes until meat is no longer pink,
turning once. Serve on buns with sour cream, salsa and lettuce.

-Pillsbury Classic Cookbooks, June 1992 (#136)
Picnics & Potlucks

Refried Beans Supreme

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish;
cover.

MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir.

Sprinkle with remaining 1/2 cup cheese.

Microwave, uncovered, 1 to 2 minutes or until cheese is melted.

SPRINKLE with tomato and onions

4 servings

Spanish Rice

Serves 6

2 Tbs vegetable oil
1 cup uncooked regular long grain rice
1 medium onion, chopped (1 cup)
2 1/2 cups water
1 1/2 tsp salt
3/4 tsp chili powder
1/8-tsp garlic powder
1 small green pepper, chopped (1/2 cup)
1 8-ounce can tomato sauce (not pasta sauce)

Heat oil in 10-inch skillet over medium heat.

Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender.

Stir in remaining ingredients. Heat to boiling; reduce heat to low.

Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Chicken Enchiladas

Serves 6

1 (16 oz) can tomatoes
1 (4 oz) can green chile peppers, rinsed and drained
1/2 tsp coriander seed
1/2 tsp salt
1 cup dairy sour cream
2 cups finely chopped cooked chicken or turkey


1 (3 oz) package cream cheese, softened
1/4 cup finely chopped onion
3/4 tsp salt
2 Tbs cooking oil
12 6-inch corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)

Place undrained tomatoes, chile peppers, coriander seed, and the 1/2 tsp salt in blender container. Cover; blend till mixture is smooth. Add sour cream; cover and blend just till combined. Set aside.

Combine chicken or turkey, cream cheese, onion and 3/4 tsp salt.

In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. Drain on paper towels.

Spoon chicken mixture on tortillas; roll up. Place seam side down in 12 by 7 1/2 by 2 inch baking dish. Pour tomato mixture atop. Cover with foil; bake in 350°F oven about 30 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts.