In skillet sauté ground chuck until cooked through and no longer pink. Drain if desired and stir in taco seasoning, salsa, and black beans.
Spread into oiled casserole and sprinkle with cheese. Bake at 350 degrees for about 20 – 30 minutes until cheese in melted. Serve with your favorite toppings; avocado, green onion, black olives, sour cream, jalapeno, and of course tortilla chips.
We had some awesome taquitos today for lunch. Charles poached the chicken in a spicy tomato mix for a great flavor.
3-4 chicken breast
1 can whole tomatoes – break or cut apart
2 Tbs chipotle peppers in adobo sauce
1 Tbs cumin
1 Tbs mexican oregano
2 bay leaves
salt and pepper
1 cup chicken stock
1 Tbs fresh cilantro
Bring everything except the cilantro to a simmer and cook for about 20 minutes over low heat until chicken is cooked through. Remove chicken and set aside. Turn heat up on the sauce and cook until thickened about 10 minutes. Remove bay leaves. Shred chicken and stir into sauce add cilantro just before serving.
We then took our meat and rolled it up in small flour tortilla shells along with some cheddar cheese and fried in about 1/2 inch of oil over medium high heat for about 4 minutes flipping once until crispy. The meat would be delicious as soft tacos or fajita too so adjust the recipe to your liking!
I always wonder to myself why I don’t fix grits more often. I like them; in fact I love them, at least in the savory form. I don’t remember eating them as a kid and I don’t know that I’d ever had them before I’d tried the shrimp and grits a gal at work made a couple of years ago. Today I did a deliciously spicy and cheesy version.
1 1/2 cup chicken stock
1/3 cup grits
1/2 tsp crushed red pepper
1/2 cup cheddar cheese
1 Tbs sour cream
salt and pepper to taste
Bring stock to a boil and add grits and crushed red pepper. Simmer covered over low heat for about 12 minutes or until most of the liquid is absorbed. Add cheese; cover and let rest for about 5 minutes. Stir in sour cream; check if flavor adding salt and pepper if needed.
Just a quick chili post today. We went for spicy; 5 tabasco peppers did the job! If you don’t like spicy this chili would still be tasty without the tabasco peppers or another type of hot pepper would work if you like a different kind of heat.
1 pound ground beef
1 medium onion – diced
2 cloves garlic – minced
3/4 cup diced bell peppers – diced
5 tabasco peppers – minced
2 Tbs hot chili powder
2 cans hot chili beans
1 large can crushed tomato
1 large can whole tomatoes
Cook ground beef, onions, garlic, bell peppers, and tabasco peppers. Drain excess fats if needed and return to stock pot. Stir in chili powder, chili beans, and tomatoes. I smashed up the whole tomatoes and brought to a simmer. Cook for 20 – 30 minutes or longer to combine flavors.
I made a spicy buffalo chicken dip tonight. I added extra hot peppers so it was quite spicy. Loved the flavor and the crunch of the celery was the perfect complement. We served it with toasted baguette but I am sure tortilla chips would be tasty too if prefered.
1 1/2 cups cooked chicken ~ shredded and diced
1/2 cup franks red hot sauce or your favorite wing sauce
2 stalks celery
2 green onions
1/8 cup diced hot peppers ~ i used some red hot cherry bombs and some tabasco from my garden, but jalapeno would be great too
1 package cream cheese
1/2 cup cheddar cheese
Combine chicken, hot sauce, diced celery, sliced green onion, hot peppers.
Add cream cheese and cheddar. Pour into buttered casserole and top with additional cheddar if desired.
Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.
I’ve been enjoying all the fresh veggies I can get my hands on this season. My tomatoes are growing ok but I’ve left the rest to the farmers at the market; rather glad I did with this heat and drought we’ve been having. Weeding the garden and sweating in the sun are far from my favorite activities. I got my hands on a few dozen ears of corn the other day and had to freeze some for winter; I decided another corn salad would be delicious and I wanted to try a version with black beans. This was great all on its own, with tortilla chips, and on the soft tacos we made. Adjust as desired; we like spicy so 2 jalapeno heated everything up nicely.
Black Bean and Corn Salsa
1/2 medium onion ~ diced
2 jalapeno ~finely diced
2 small tomato ~ chopped
1 lime ~ juice
1 can black beans ~ drained and rinsed
1 1/2 cups fresh corn cut off the cob
1 Tbs fresh cilantro ~ chopped
salt and pepper
Combine all ingredients adding salt and pepper to taste.
I had a craving for some hot wings tonight but I happened to have some boneless chicken thighs that needed used first and thought I would compromise and see what I could make. I loved the way these turned out. Everything I love about hot wings and more. The only thing I did miss was the crispy skin as their was none, but the way the sauce clung to the chicken more than made up for the lack of skin. I debated about the best technique for preparing the chicken; I opted for the simple quick sautéed route. I thought I would bread the chicken but I am glad I didn’t. One of the things I dislike about “restaurant style” boneless wings is the heavy breading and lack of chicken. Not to mention these are a gluten-free option and lower in fat!
Boneless Buffalo Chicken ~ Spicy hot wings; well thighs to be precise
1/2 cup hot sauce ~ choose your favorite; I am not usually one for name dropping but I like Frank’s Red Hot
1/4 tsp crushed red pepper
1/4 tsp garlic powder
1/4 tsp black pepper
about 12 ounces chicken thighs; boneless skinless
salt and pepper to taste
In sauce pan mix hot sauce, crushed red pepper, garlic powder, and black pepper. Bring to boil and simmer for a few minutes to allow flavors to come together. Meanwhile cut chicken into chunks or strips. In hot non-stick skillet add chicken; sprinkle with salt and pepper ( sprinkled a little garlic powder and cayenne too); sauté for about 4 – 5 minutes until chicken is cooked through and has browned a bit. Toss with hot sauce.
So I have been talking for the past two days about my ribs. I liked the rub, could have maybe been spicier and maybe I should have used more; I did after all have over 5 pounds of spare ribs. The sauce however balanced out the spiciness perfectly. As I mentioned in my first post I baked these; not my usual choice for ribs but I needed something I could do unattended for several hours without worry of my fire going out or the meat being over cooked.