Mexican Toastadas
I have always loved spicy food. I thought I could handle heat that is until at Seventeen I traveled cross county to Texas. The salsa there was so hot my mouth was inflamed for the rest of the day. I dared not eat another lick …
Tag: mexican
Black Bean and Chicken Salad with Cilantro Lime Vinaigrette
In the past I posted a Southwestern Chicken salad recipe and another recipe for Taco Salad. They are simple recipes with very few ingredients. This recipe for Black Bean Chicken Salad is a step up and showcases a zesty dressing that turns the ordinary into …
Cilantro Lime Chicken
I found this really great Cilantro Lime Chicken recipe in the Eating Healthy section of Woman’s Day magazine. Normally I glimpse over the section and toss because they rarely have any recipes, that although I might enjoy them, I feel my kids would not eat it. This time I found a few recipes to try Cilantro Lime Chicken being one of them.
A couple summers ago I had this obsession with cilantro and limes. I could not get enough. I tried several Cilantro Lime Chicken recipes but was never impressed. In this particular recipe the hint of sweetness from the honey, the pungent cilantro and tart lime build upon one another creating a nice mingling of flavors making this my go to recipe for fajitas. I doubled the marinade and used it to baste the chicken while cooking. The flavor was perfect.
Source: Woman’s Day 2010
Cilantro Lime Chicken:
1 tbsp
1 honey
Juice of 1 lime
1/4 cup chopped cilantro
2 chicken breasts
In a small bowl, whisk together the oil, honey, lime juice and cilantro. Pour this mixture over the chicken breast and marinate for 20 minutes. Discard marinade.
Grill or broil chicken for 6-8 minutes per side until it is cooked through and no longer pink.
Fiesta Taco Salad
A couple of years ago, all the older kids wanted for dinner was pizza, hot dogs or mac and cheese. Just having baby number three, I complied for a little while until I could get back on my feet. I began asking friends what they …
Mexican Pozole and Hominy Soup
Every Grandmother has their own recipe for Pozole (or sometimes spelled Posole). My favorite recipe comes from a friend of mine, Mary Rodriques, from Freemont, Texas. She also gave me the recipe for Baked Summer Veggies. The experience of eating Pozole comes from adding your …
Homemade Flour Tortillas
I learned how to make tortillas from a friend, Juanita Sorez, in Freemont, Texas. She is an amazing woman with an enormous heart. Every week, my friends and I would gather at her house to eat, play the guitar and shoot some pool. To be honest, I have never been able to copy hers exactly, making me wonder if she was holding out on me. Making tortillas is still fun for the whole family. The little kids like to get their hands messy mixing the dough. The older kids can roll or cook the tortillas. Whenever we make tortillas, we share the first one off the griddle with butter and a sprinkle of cinnamon sugar.
4 cups flour
1 tsp salt
1 tbsp baking powder
1/2 cup shortening
1 1/4 cup hot water (hot as can stand to touch)
Mix flour, salt, powder with the shortening until crumbly. Mix in enough water to make bread dough consistency. Knead dough a few minutes until smooth. Let sit covered with a cloth for 5 minutes.
Shape dough into small patties (about the size of your palm for large tortillas or a golf ball for smaller ) by squeezing off a golf ball sized piece or dividing the dough up evenly. Let sit 20 minutes.
Heat dry pan on med-high. When the pan is hot, roll dough on floured surface into flat discs; turning a slightly after each roll until thin enough to see through.
Place on the pan for a few seconds, until bottom is slightly browned. Flip over and cook the other side. (Do not cook too long or the tortillas will become crispy)
Place in a tortilla warmer or a large pot lined with a dish towel to keep warm. Makes 10-12 tortillas