Chicken Tacos

Chicken Tacos 

1 Tbsp oil

Nonstick cooking spray as needed

1 lb chicken breasts, sliced into strips

1 Tbsp chili powder

1 tsp cumin

3 Tbsp water

8 corn tortillas

Monterey Jack cheese as desired for garnish 

Add oil and spray a skillet with cooking spray. Heat over high heat. Add chicken and sauté until almost cooked through. Stir in seasonings and water. Cook until all liquid evaporates. Divide meat between the tortillas and garnish with cheese.  

Garden Frittata

Garden Frittata

3 Tbsp. butter

1 small onion, chopped

2 bell peppers, chopped

6 eggs

1/4 C milk

Italian seasoning to taste

1 C shredded Monterey Jack cheese

Melt the butter in an oven proof skillet. Sauté the onions and peppers until tender. Beat the eggs, milk, and Italian seasoning together. Pour over the onion/pepper mixture in the skillet. Let cook over medium heat, without stirring until the middle is set, about 7-9 minutes. Place in the oven, under the broiler until browned.

Seven Layer Dip

7 Layer Dip

1 pkg. taco seasoning

1-8 oz. container sour cream

1-16 oz. can refried beans

2 avocados, mashed with lemon juice

1 cup Monterey jack cheese, shredded

1 cup cheddar cheese, shredded

3 tomatoes, chopped fine

1/2 cup green onion, sliced

1-15 oz. can black olives, chopped

tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips. 

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Mexican Pizza

Mexican Pizza

1 lb. ground beef

1 onion, diced

2 cloves garlic, minced

1 pkg. taco seasoning

Water as needed

1 (16 ounce) can refried beans

6 (10 inch) flour tortillas

Salsa as needed

2 C shredded Cheddar cheese

2 C shredded Monterey Jack cheese

4 green onions, chopped

2 tomatoes, diced

Sour cream for garnish

Nonstick cooking spray

Heat oven to 350°F . Spray 3 baking sheets with nonstick cooking spray. In a skillet brown ground beef, onion, and garlic. Season with taco seasoning and add water according to taco seasoning packet directions. Let simmer for about 10 minutes over low heat. Lay one tortilla on each baking sheet and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes. Remove from the oven. Spread salsa over each top tortilla. Cover with Cheddar and Monterey Jack cheeses.  Return the pizzas to the oven and bake for 5-10 minutes more or until cheese is melted. Garnish with tomatoes, green onions, and sour cream.

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7 Layer Dip and Hot Spinach and Artichoke Dip

7 Layer Dip
1 pkg. taco seasoning
1-8 oz. container sour cream
1-16 oz. can refried beans
2 avocados, mashed with lemon juice
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
3 tomatoes, chopped fine
1/2 cup green onion, sliced
1-15 oz. can black olives, chopped
tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips.

Hot Spinach and Artichoke Dip
2 C. mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic
Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

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Camorones con Arroz

Camorones con Arroz

1onion, chopped

6 cloves garlic, minced

2 bell peppers, any color, sliced into thin strips

Oil as needed

2 med. tomatoes, chopped

3 C chicken broth

Salt free seasoning to taste

1 1/2 cups long grain white rice, uncooked

1 lb. raw shrimp, deveined, tail-off

Monterey Jack cheese for garnish

Saute the onions, garlic and peppers in oil until the onion is cooked through. Add in the shrimp and cook for 5 minutes, stirring frequently. Add the tomatoes and chicken broth. Season to taste. Bring to a boil, stirring occasionally. Once it comes to a rapid boil, add the rice and stir. Cover and cook over low heat for about 20-25 minutes or until the rice is cooked through and the liquid is absorbed. Garnish with cheese before serving.

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