South of The Border Deliciousness

As you can probably tell if you read my posts often, I absolutely love Tex-Mex and Mexican food.  Tex-Mex (from Texas and Mexico) is the term they came up with for the mix of fusion cuisine of both American and Mexican.  The word "Tex-Mex" first came into existence back in 1875 as a nickname for the Texas Mexican Railway.  In the mission era, Spanish and Mexican cuisines were combined in Texas as other parts of the northern frontier, but Tex-Mex originated with Tejanos (Texans of Mexican decent) and the foods were a mix of native Mexican and Spanish foods when Texas was part of New Spain and later Mexico.  From the South Texas region between San Antonio, the Rio Grande Valley and El Paso this cuisine has had little variation from the earliest times and has always been influenced by the cooking in the neighboring northern states of Mexico.  The ranching culture of South Texas and Northern Mexico.  In the 20th century, Tex-Mex took on such Americanized elements and cheddar cheese.

I hope you enjoy the recipes listed below.

Refreshing Pineapple Salsa

1 1/2 cups fresh pineapple, chopped
1/2 English cucumber, chopped
1/2 orange bell pepper, seeded and chopped
1/2 small red onion, finely chopped
1/2 cup fresh cilantro, chopped
2 scallions, finely sliced including green part
3 Tbl. fresh lime juice
1 small Serrano pepper, seeded and finely minced
1/4 tsp. cumin
Salt

Place into a bowl, season with salt and stir to combine.  Cover and chill for a few hours before serving.

Salsa Verde

8 fresh tomatillos, husks removed, rinsed and quartered
1/2 cup fresh cilantro
3 scallions, rough chopped including green part
1 jalapeno, seeded and rough chopped
1 ripe avocado, peeled and seeded
1 garlic cloves
3 Tbl. fresh lime juice
salt and freshly ground black pepper

Puree into a blender until smooth, taste and adjust flavorings.  Chill for about 2 hours.

Delicious Roasted Tomato Salsa - one of my favorites

2 lbs. ruby red Roma tomatoes
3 Tbl. olive oil
4 garlic cloves, halved
3 scallions, including green part
2 chipotle peppers in adobo sauce, plus 3 tsp. adobo sauce
2 to 3 Tbl. red wine vinegar
salt and freshly ground black pepper

Onto a baking sheet add tomatoes and place under broiler for about 10 minutes, turning once until skins are charred.  Add oil and garlic tossing to coat and broil again for 5 minutes or until garlic is soft and tomato skins are blackened.  Cool in pan.  Transfer tomatoes, garlic and juices to food processor, add scallions, chipotles, sauce and vinegar pureeing until smooth, season with salt and pepper.

Texas Gulf Shrimp Cocktail

1 lb. medium to large raw shrimp
1/2 cup red onion, thinly julienned
1/2 English cucumber, peeled and diced
3 celery stalks, thinly sliced including green leafy part
1 small jalapeno, seeded and finely minced
1 1/2 cups fresh ruby red ripe tomatoes, chopped (I also like to char them a bit over flame)
1/2 cup ketchup
splash of red wine vinegar
1/4 cup fresh cilantro, chopped
1 lime, juiced
Tabasco
2 large avocados, peeled, seeded and cut into large dice (spritz with fresh lime juice)

Clean the shrimp and peel them.  Into a pot of cold water add the shells with a little salt in the water, bring to a boil and add shrimp.  Cook for about 3 minus, drain shrimp and place in ice bath to stop cooking.  Cut the shrimp into large chunks and place into a large bowl with the onions, cucumber, celery, jalapeno, tomatoes, ketchup, vinegar, cilantro, lime juice and hot sauce, stirring to combine.  Cover and chill.  To serve; taste and adjust flavorings and gently mix in avocados.  Add some Boston lettuce to a parfait glass and add some shrimp mixture, garnish with a lime wedge and serve with tortilla chips.

Easy Red Sauce

5 dried ancho chilies
15 dried mild New Mexico chiles
4 tomatillos, husked

Remove stems and seeds from dried chiles and rinse in cold water.  Place the chiles into a saucepan and cover with cold water.  Bring to a boil and remove from heat, covered and let stand 30 minutes or until chiles are tender.  Place the tomatillos into saucepan and cover with just enough cold water to cover.  Bring to a boil and reduce heat, cover and simmer 10 minutes.  Place half the chiles and half the tomatillos into a blender with 1/2 cup water the tomatillos were simmered in.  Blend to puree, repeat with remaining chiles and tomatillos. Process the sauce through a fine sieve over a bowl to remove seeds.

Simple Green Chili Sauce

9 tomatillos, husked
2 large ruby red tomatoes
3 jalapenos
1 white onion, chopped fine
1 garlic cloves, minced
3 Tbl. fresh cilantro, finely chopped

Into a saucepan cover the tomatillos with cold water and bring to a boil, then reduce heat and simmer 10 minutes.  Into another pan bring the tomatoes and jalapenos to a boil and simmer 10 minutes.  Drain the tomatillos and tomatoes but reserve some of the tomatillo cooking water,  Place tomatillos, tomatoes and garlic into a blender and add some of the reserved cooking water to achieve a smooth consistency.  Add the chopped onion and cilantro and puree, if sauce is too thick add a little chicken stock to get desired consistency.

Huevos Rancheros - my hubbies favorite - when Jerry and his friends were in high school and college they would get up early to go fishing, but before they hit the lakes they went to their favorite Mexican joint to eat huevos.

14 plum tomatoes, cored

Canola oil

3 garlic cloves, minced

1 jalapeno, seeded and minced

1 white onion, chopped

1 Tbl. fresh lime juice

salt and freshly ground black pepper

8 corn tortillas (fresh are best)

8 eggs

pickled jalapenos

refried beans

Cheddar cheese, shredded

Avocados, peeled, seeded and sliced

Sour cream

Pico de gallo

Into a cast iron skillet over high add tomatoes, cooking and turning until skin blackens.  Peel tomatoes and puree in blender.   Heat about 4 Tbl.oil into skilled and add garlic, jalapeno and onions cooking to soften. Add tomatoes and bring to a boil, stir in lime juice and season with salt and pepper.  In another skillet add more oil and add tortillas cooking about 30 seconds on each side.  Cook eggs over easy, heat beans.  Place tortillas onto serving platter and top with some beans, eggs, tomato sauce and garnish with pickled jalapenos, cheese, avocados, sour cream and pico.

Tex-Mex Rice Salad

2 cups cooked white rice, chilled
1 (15 oz.) can kidney beans, rinsed and drained
1 small red bell pepper, seeded and chopped
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
1 jalapeno, seeded and minced
1/2 cup pico de gallo
Vinaigrette
1/4 cup fresh lime juice
1 tsp. fresh lime zest
3 Tbl. vegetable oil
3 tsp. chili powder
1 tsp. cumin
salt and freshly ground black pepper
Tabasco or other hot sauce
1 garlic clove, finely minced

Vinaigrette;  place ingredients into a jar with lid and shake well to combine, taste and adjust flavorings.  You might want more oil, but I like a sharp lime taste.  Into a bowl combine salad ingredients and pour over some of the dressing, stirring to combine.  Cover and chill for a few hours, then taste again and add more dressing if needed.

Perfect Layered Bean Dip - mmmmm

2 (15 oz.) cans vegetarian refried beans
1 tsp. chipotle powder
1/2 tsp. cumin
salt and freshly ground black pepper
2 cups Cheddar cheese, shredded
1 can green chilies, drained and chopped
2 large avocados, peeled and chopped (spritz with fresh lime juice)
2 large ruby red tomatoes, seeded and chopped
4 scallions, thinly sliced on diagonal including green part
Sour cream
1 cup black olives, sliced

Heat the beans in a saucepan and mix in chipotle powder, Tabasco and cumin.  Spread the beans onto the bottom of a round deep sided serving platter.  Add a layer of cheese, then layer on green chilies, avocados, more cheese, tomatoes, sour cream, scallions, olives and a sprinkle of more cheese.  Serve with fresh hot tortilla chips.

Chayote with Green Chile - you know those funny looking chayotes also know as the vegetable pear

1 lb. chayotes
1 cup canned fired roasted tomatoes (or roast your own)
1 garlic clove, chopped
1/4 cup white onion, chopped
1 large green Anaheim chile, chopped (stem and seeds removed)
pinch of red pepper flakes
1/4 cup cold water
1/2 cup fresh cilantro, rough chopped
1/2 cup Monterey Jack cheese, shredded

Peel the chayotes (all of the peel) and cut into 1/4-inch wide, 2-inch long strips including the core.  Puree the roasted tomatoes into a blender with the garlic.  Heat a large saute pan with a good drizzle of olive oil and add the onion and green chile.  Cook about 4 minutes to soften, add the tomato mixture, red chili flakes and cook about 3 more minutes.  Add the chayote, water and salt.  Cover and cook about 15 miutes stirring occasionally.  Add the cilantro and cook about 5 more minutes.  The chayote should be tender but not watery. Pour onto a serving platter and sprinkle on cheese.

Tostados - I am making myself hungry for one of these

Canola or peanut oil
12 homemade thick corn tortillas (or purchase good quality ones from a local restaurant)
2 (15 oz.) can vegetarian refried beans, or you can make your own
1/2 head iceberg lettuce, rinsed in cold water, spun dry very thinly julienned, toss with a little salt and vinegar
2 large ruby red tomatoes, chopped
2 large avocados, peeled, pitted and chopped (spritz with fresh lime juice)
Cotija, Jack or Sharp cheddar cheese, shredded or crumbled
Pickled jalapenos, sliced
Fresh pico de gallo
Fresh cilantro, chopped

Into a pan add beans and heat through, the add a few splashes of Tabasco to taste.  Pour some oil into a saute pan and add tortillas.  Fry to lightly golden brown on both sides and remove to paper towels.  You want the tortilla fairly stiff and crisp.  Continue cooking tortillas.  To serve;  place the shells on a large serving platter add beans, then start layering on toppings.  They are served flat, but then you already know that.  Note:  for breakfast I like to scramble up a bunch of eggs and add those to the tostadas - really delicious.

Tex-Mex Rice Shrimp and Pineapple

Olive oil

2 white onions, chopped

1 garlic clove, minced

1 red bell pepper, seeded and chopped

salt and freshly ground black pepper

1 tsp. cumin

1 tsp. chili powder

1 cup fresh pineapple, cut into 1/2-inch dice

2 1/4 cups long grain white rice

3 cups water

1 (15 oz.) can diced tomatoes in juice

1 lb. medium to large shrimp, uncooked, peeled and cleaned

Tabasco, to taste

4 scallions, thinly sliced including green part

1/4 to 1/2 cup fresh cilantro, chopped

Into a large deep sided saute pan, add a good drizzle of oil and add onion cooking a couple of minutes, add bell pepper and garlic cooking to soften.  Stir in rice, water, tomatoes with juice and seasonings bring to a boil then cover and reduce to simmer for about 20 minutes or until cooked, about 4 minutes before rice is done, stir in raw shrimp.  Stir in Tabasco, scallions, and cilantro.

Corn and Poblano Stew

6 large poblano chiles, roasted, peeled and chopped
2 large white onions, diced
3 ribs celery, sliced
1 garlic clove, minced
4 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 large ears fresh corn, cut off the cob
5 cups chicken stock, good quality
salt and freshly ground black pepper
2 bay leaves
1 tsp. cumin
1/2 tsp. oregano
1 cup heavy whipping cream
2 fresh limes, one juiced and one sliced

Into a large Dutch oven add a drizzle of oil and add onions and celery cooking for about 8 minutes to soften.  Add garlic and cook a few minutes.  Add potatoes and the stock, add bay, cumin, oregano, salt and pepper, bring to a boil then reduce to simmer to cook potatoes. Add corn and cook about 5 minutes.  Add roasted poblanos, the stir in cream and juice of one lime, taste and adjust seasonings.

Pork Tacos

1 lb. boneless pork shoulder roast, cut into 2-inch pieces
1 Tbl. ancho chili pepper
1 tsp. coriander
2 garlic cloves, minced
1 tsp. fresh oregano, chopped
1 tsp. orange zest
salt and freshly ground black pepper
2 large white onions, thick slices
1 3/4 cups chicken stock (good quality)
3/4 cup orange juice (I like with pulp)
1 Tbl honey
Accompaniments; fresh thick corn tortillas (homemade are best), fresh cilantro chopped, fresh pineapple diced, white onion finely chopped or scallions sliced, salsa and lime wedges

Into a large bowl stir together ancho, coriander, garlic, oregano, zest, salt and pepper and add pork to bowl and toss with spices.  Into a large slow cooker add pork and top with onions.  Into a bowl whisk the chicken stock, orange juice and honey to dissolve. Pour over pork and spices. Cook on low for 10 to 12 hours or high for 5 hours.  Remove meat and shred, discarding any fat, pour over some of the cooking liquids onto pork.  Heat tortillas to warm and you know the rest, dig in and enjoy!

Tex-Mex Steak Fajitas

Marinade

1 fresh lime, juiced

2 Tbl. olive oil

2 garlic cloves, minced

1/2 tsp. cumin

1 jalapeno, seeded and finely minced

1/4 cup fresh cilantro, chopped

1 1/2 lbs. flank steak

2 large yellow onion, sliced into large julienne

3 bell peppers, stemmed, seeded and sliced into strips

salt and freshly ground black pepper

Accompaniments; fresh warm tortillas, pico de gallo, sour cream, shredded cheese, guacamole, rice, refried beans

Mix the marinade ingredients and add steak, cover and refrigerate.  Heat grill, remove steak from marinade and pat dry with paper towels, add steak cooking on each side for a few minutes.  Remove, cover with foil and let rest before slicing thinly.  On a vegetable pan add onions and pepper to grill and cook until charred and softened.  

Chicken Lime Fajitas

8 boneless skinless chicken breasts

Marinade

1 cup fresh lime juice

1/2 cup fresh orange juice

1/2 cup tequila

1/4 cup fresh cilantro

2 garlic cloves, minced

salt and freshly ground black pepper

Accompaniments; fresh warm tortillas, pico de gallo, sour cream, shredded cheese, guacamole, rice, refried beans

Into a bowl add marinade ingredients mixing to combine, pour into a ziplock bag and add chicken.  Seal and turn bags a few times placing bag into a baking dish, so we don't have any spills.  Refrigerate for about 5 hours. Preheat grill and brush grates with oil.  Grill chicken until cooked through.  Remove and slice diagonal thinly and serve with accompaniments.

Turkey and Mango Quesadillas

8 large four tortillas, yes homemade are best (I like the thick ones)
4 cups cooked turkey or chicken breast, sliced thinly
2 roasted red bell peppers, drained and sliced (or make your own)
3 cups Monterey jack cheese, shredded
1/2 cup fresh cilantro, chopped
4 whole mango's, peeled and thinly sliced
2 jalapenos, seeded and minced

On a griddle pan or into a large saute pan, add a small drizzle of oil and heat.  Place tortillas onto work surface and on half of each side sop with meat, red peppers, cheese, cilantro, mango's and jalapenos, fold over and place into hot pan.  Cook on each side until lightly golden brown and cheese melts, flip over and cook other side, remove from pan and continue cooking remaining quesadillas.  Slice into sections and place onto serving platter, garnishing with fresh cilantro.

Stewed Tex-Mex Beans - my husband loves these

2 cups dried pinto beans
2 garlic cloves, smashed
5 slices thick cut bacon, sliced
1 jalapeno, seeded and minced
1 white onion, diced
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped
Pico de gallo - garnish
Cotija cheese, crumbled - garnish

Into a pot of 8 cups of boiling salted water add beans, bacon, garlic, jalapeno and onion. Lower heat to simmer and season with salt and pepper and cook covered stirring occasionally until beans are just tender about 1 hour and 45 minutes, stir in cilantro.   Place beans into a bowl and top with pico and cheese.

Hominy Salad - love this

3 boneless skinless chicken breasts
1/2 tsp. chili powder
1/2 tsp. cumin
salt and freshly ground black pepper
1 (15 oz.) can hominy, drained
2 large avocado, peeled and sliced (spritz with fresh lime juice)
3 scallions, thinly sliced on diagonal including green part
5 red radishes, halved and sliced
1 cup pear tomatoes, sliced in half
1/2 head green cabbage, thinly sliced
1 head heart of romaine, sliced
1/2 cup fresh cilantro, chopped
1/2 cup cotija cheese, crumbled
Vinaigrette
2 Tbl. shallot, finely minced
2 tsp. fresh oregano, chopped
2 tsp. fresh lime zest
1/4 cup fresh lime juice
1/2 cup canola oil
2 tsp. sugar or honey
salt and freshly ground black pepper
Tabasco, just a splash

Into a bowl add chili powder, cumin, salt and pepper mixing to combine.  Add the chicken and toss to coat.  Heat some oil in a saute pan and add chicken cooking until golden and cooked through about 15/20 minutes.  Remove and let cool to touch.  In the same pan you cooked chicken add hominy and toss with remaining seasoning in pan.  Sprinkle with a little more salt, chili powder and cumin and cook for a couple of minutes, stirring.  Remove from heat.  Vinaigrette;  into a jar with lid add ingredients and shake well, taste and adjust flavorings.  When chicken is cool enough to handle, slice thinly.  Into a large  bowl add lettuce, cabbage, scallions, tomatoes, cilantro, radish and hominy, drizzle over some vinaigrette and toss to combine. Pour lettuce mixture onto serving platter and add chicken slices, avocado and sprinkle on cheese, drizzle over more dressing.

Enchiladas with Sweet Potatoes

10 (6-inch) corn tortillas
1/2 white onion, finely chopped
2 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 (19 oz.) can red enchilada sauce (or make your own)
3 cups cubed sweet potatoes, peeled
1 cup fresh corn off the cob
2 cups fresh baby spinach, chopped
1 tsp. cumin
1/2 tsp. garlic powder
2 cups Sharp Cheddar cheese, divided
1 cup Jack cheese, shredded
4 scallions, thinly sliced on diagonal including green part
Sour cream
Pico de gallo

Preheat oven to 400 degrees.  Sauce; into a saucepan add a good drizzle of oil and onion cooking until softened, stir in chili powered and cocoa.  Stir in enchilada sauce and bring to a boil; reduce heat.  Simmer uncovered for 10 minutes, stirring occasionally.  Reduce heat and cover to keep warm.  Filling; into a saucepan add sweet potatoes and cover with cold water, bringing to a  oil;  reduce heat and simmer uncovered for about 20 minutes or until tender, adding corn the last few minutes of cooking. Drain well.  Transfer to a large bowl and add beans.  Slightly mash the mixture with a fork.  Fold in spinach, cilantro, cumin and garlic powder.  Stir in 1 cup of the cheddar cheese and all of the Jack cheese.  Into a saute pan over medium add a good drizzle of oil and slightly fry each tortilla until flexible, adding oil as necessary.  Remove to paper towels and fry remaining tortillas.  Divide the filling and roll up tortillas placing side-by-side seam side down into a 13x9 baking pan.  Pour over some of the sauce and bake uncured for 25 minutes.  Pour remaining sauce over enchiladas and place under  broiler for a few minutes.  Top with remaining cheese and scallions.

Chili Relleno Casserole

8 poblano chiles
1 medium white onion, chopped
4 garlic cloves, minced
1 (28 oz.) can whole tomatoes (I like Cento)
salt and freshly ground black pepper
1 lb. chorizo
1 1/2 cups Cotija cheese, crumbled
1 tsp. fresh oregano, minced
12 eggs
1/3 cup all purpose flour
1 tsp. baking powder
1 cup Monterey cheese, shredded
1/2 cup Cheddar cheese, shredded
Fresh cilantro, garnish

Holding each pepper with tongs turn on gas burner and add pepper directly over the flame to roast, or you can roast under broiler on a baking sheet.  Turn the chilies to blacken and place into a bowl covered with plastic wrap and let steam for several minutes.  Into a large saute pan, add some oil and add onions cooking to soften, add garlic and cook about 1 minute. Add tomatoes and break up any whole ones.  Add a touch of salt and simmer for about 20 minutes, stirring occasionally.  Peel and discard the blackened skins of the chilies and cut off stems ends.  Carefully remove seed pot without tearing chilies.  Place the chorizo into a saute and cook, breaking up until cooked though.  Preheat oven to 375 degrees.  Into the bottom of a 9x13 pan add some tomato sauce and spread around.  Into a large bowl mix the cooked chorizo, cotija and oregano and stuff chiles with mixture and place them on top of tomato sauce in baking dish.  Into another bowl whisk the eggs and whisk in flour, baking powder touch of salt.  Sprinkle chilies with half of the cheddar/jack cheese.  Pour over egg mixture and sprinkle with remaining cheese.  Bake about 30 minutes, turn on broiler an place pan under broiler to get lightly browned and bubbly.  Remove from oven and let rest about 10 minutes before serving.  Sprinkle over chopped cilantro.

Outstanding Flavorful Pork

1 (4 lb.) pork shoulder
1 cup fresh orange juice
5 fresh limes, juiced
salt and freshly ground black pepper
3 oz. red (rojo achiote paste) can get in Mexican markets and some grocers
Accompaniments; fresh cilantro, garnish, fresh lime wedges, garnish, pickled red onions, garnish (be sure to make these), Mexican cheese, for garnish, hot fresh tortillas
Pickled Red Onions
2 large red onions, thinly sliced
1 1/2 cups white vinegar
1/2 cup sugar
1/2 cinnamon stick
5 cloves
1 bay leaf
1 star anise
pinch of red pepper flakes

1 garlic cloves, sliced

Onions; Into a saucepan with a small amount of boiling water, add onions and boil about 2 minutes, drain well.  Into another saucepan combine the vinegar, sugar and remaining ingredients and bring to a boil, reduce to simmer, cover and simmer 5 minutes.  Add blanched drained onions to vinegar mixture and simmer 1 minutes.  transfer to a glass jar and stand until cool.  Keeps several weeks refrigerated.  Pork; into a blender add orange juice, lime juice and achoite paste to and combine.  Cut the pork into 2-inch chunks and don't trim too much of the fat.  Place the pork into a glass container and pour over marinade mixture, mixing well.  Cover and refrigerate 24 hours.  Be sure to clean blender glass well or the paste will stain it. Preheat oven to 325 degrees.  Line a large baking dish with double foil, add pork and marinade and close the foil tightly.  Place into oven and bake about 3 hours.  Test after 3 hours you want the meat almost falling apart.  Remove from oven and open foil.  With a slotted spoon remove pork to a large bowl and shred with a couple of forks.  You can eat over rice, serve in tortillas, or eat just as is.  Note;  you don't have to shred pork if you don't want to.

Green Chili Corn Bread - moist and delicious

1 cup plus 2 Tbl. cornmeal

1 cup all purpose flour

1 1/2 tsp. salt

1 tsp. baking soda

1 Tbl. baking powder

1/4 cup sugar

1 stick butter, soft

1/2 cup sour cream

2 eggs

1 3/4 cup milk

2 (7 oz.) cans whole green chiles, drained and chopped

1 cup fresh or frozen corn - if frozen defrost

1 1/4 cups sharp Cheddar cheese, shredded

Tabasco, to taste

Preheat oven to 400 degrees.  Grease a 8x12 baking dish.  Into a large bowl add cornmeal, flour, salt, baking powder and baking soda.  Into another bowl beat butter and sugar and beat in sour cream and eggs.  Add milk and mix the dry ingredients alternating with wet.  Mix in chilies, corn, Tabasco and cheese.  Pour into baking dish and bake about 35 minutes or until nicely browned and wooden pick inserted into centre comes out clean.  Remove to cooling rack and let cool just a few minutes before slicing into.

Crunchy Jicama Salad

1 1/2 lbs. jicama, peeled and julienned (slice in half first)

1/2 red bell pepper, seeded and diced

1/2 yellow bell pepper, seeded and diced

1/2 green bell pepper, seeded and diced

4 scallions, thinly sliced including green part

1 large avocado, peeled, pitted and chopped (spritz with fresh lime juice)

1/2 English cucumber, sliced in half lengthwise and slice again into pieces

1 juicy orange, peeled, and white part removed, sliced crosswise and then sliced again

1/2 cup fresh cilantro, chopped

1/3 cup fresh lime juice

2 Tbl. olive oil

pinch of cayenne

salt

Into a bowl add vegetables and pour over lime juice.  Sprinkle with cayenne, salt and drizzle over olive oil, mixing gently to combine.  Let set for about 1 hours before serving so flavors combine.  Taste and adjust flavorings before serving.

Mexican Citrus Salad

1 medium jicama, peeled and cut into strips
1 ruby red grapefruit, peeled and sectioned
2 juicy oranges, peeled and sectioned
1/2 red onion, thinly julienned
2 large avocados, peeled, seeded and sliced
6 radishes, thinly sliced
3 cups Boston lettuce, torn
1 head romaine hearts, chopped
1/2 cup pine nuts, lightly toasted
1/2 cup goat cheese
Vinaigrette
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 Tbl. vegetable oil
1 small shallot, minced
1 Tbl. honey
salt and freshly ground black pepper

Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings.  Onto a serving platter, add lettuces and toss to combine, toss with a little dressing.  Add on remaining ingredients and drizzle over some more dressing.  Serve extra dressing on side.

Tex-Mex Chicken Salad

3 cups roasted skinless chicken breasts, chopped
4 celery stalks, sliced
5 red radishes, chopped
1/2 cup Monterey Pepper Jack cheese, shredded
1/2 cup Cheddar cheese, shredded
2 large ruby red tomatoes, seeded and chopped
4 scallions, thinly sliced including green part
1/2 cup fresh cilantro, rough chopped
1 small jalapeno, seeded and finely chopped
Dressing
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chunky salsa
1 tsp. chili powder
Tabasco, to taste (I like a lot)
1/2 tsp. ground cumin
salt and freshly ground black pepper

Into a bowl add salad ingredients and into another bowl add dressing ingredients, mixing well to combine.  Pour in some of the dressing and toss well to combine, taste and adjust flavorings, adding more dressing if needed.

Chicken Lime Soup

6 corn tortillas
1 white onion, chopped
3 garlic cloves, finely minced
1 small habanero pepper, seeded and finely minced (handle carefully and use disposable gloves) watch your eyes
pinch of cinnamon
pinch of cloves
2 large ruby red tomatoes, cored, peeled and chopped
2 qts. rich chicken stock (good quality) it does make all the difference
1 tsp. dried oregano
salt and freshly ground black pepper
2 lbs. boneless, skinless chicken breasts
4 fresh limes, juiced
1 bunch of fresh cilantro, chopped (garnish)
2 large avocados, peeled, pitted and chopped, spritz with fresh lime juice (garnish)
Jack cheese, shredded (garnish)

Heat oven to 350 degrees and place tortillas onto a baking sheet in oven for about 12 minutes, turning over about last 5 minutes of cooking.  Remove from oven and slice into 1/4-inch strips.  Into a large Dutch oven add a little canola oil over medium high and fry tortilla stops, cook until they turn browned and remove to paper towels.  Remove most all of the oil keeping just a little and add onions cooking to soften.  Add garlic, habanero, cinnamon and cloves and cook stirring a couple of minutes.  Season chicken with a little salt and pepper and add stock, oregano and chicken to pot.  Bring to a simmer and cover and cook about 25 minutes.  Remove chicken from pot to work surface and shred chicken. Return chicken to pot and stir in lime juice, taste and adjust flavorings.  To serve;  place soup into bowls and garnish with tortilla strips, avocado, cilantro and cheese.  A good Mexican beer tastes great along with the soup.

Layered Black Bean Bake

1 large white onion, chopped
1 large green bell pepper, seeded and chopped
1 (14 1/2 oz.) can Cento whole tomatoes, chopped
1 cup salsa
2 tsp. cumin
2 garlic cloves, minced
2 (15 oz.) cans black beans, rinsed and drained
12 (6-inch) corn tortillas (homemade are best) I like thick ones
2 cps Monterey Jack cheese, shredded
1 cup peat tomatoes, sliced in half
Accompaniments; fresh cilantro, sliced scallions including green part and black olives sliced, sour cream

Preheat oven to 350 degrees.  Into a saute pan add a good drizzle of oil, add onion and bell pepper sauteing for a few minutes to soften, stir in garlic and cook another 2 minutes.  Add undrained tomatoes, salsa, cumin and bring to a boil; reduce heat to simmer and cook uncovered for about 15 minutes, then stir in beans.  Into a 13x9 baking pan add 1/3 of the bean mixture, top with 6 tortillas overlapping and 1 cup of cheese.  Add another 1/3 of mixture, top with remaining tortillas and remaining bean mixture, sprinkle on cheese.  Bake for about 40 minutes, remove from oven and let rest about 10 minutes before serving.  Top with sliced tomatoes, scallions, cilantro, olives and sour cream.

South of the Border Fruit Salad

2 cups fresh pineapple, sliced into cubes
2 juicy oranges, segmented
1 jicama, peeled and thinly sliced
1 mango, peeled and thinly sliced
1 tart green apple, peeled and thinly sliced
1/2 red onion, julienned
1/2 jalapeno, seeded and thinly sliced
3 Tbl. fresh lime juice
3 Tbl. fresh cilantro chopped
pinch of salt

Add fruit, jalapeno, onions and jicama to bowl and squeeze over lime juice, add some salt and toss with cilantro.

Mexican Green Bean Salad

1 1/2 lbs. green beans, ends removed and sliced in half
1/2 white onion, thinly julienned
2 Tbl. fresh lime juice
1 Tbl. olive oil
salt and freshly ground black pepper
1/2 tsp. dried oregano
1 cup fresh cilantro, chopped
1/3 cup canned pickled jalapeno peppers, sliced
1/2 small red onion, julienned
1/2 cup cotija cheese, crumbled
1 large avocado, peeled, pitted and sliced (spritz with fresh lime juice)
1 cup cherry tomatoes, halved

Into a large pot of boiling salted water add beans and cook about 4 to 5 minutes to crisp tender.  Drain well and refresh in ice bath to stop cooking, drain well again and pat dry with paper towels.  Place into a large bowl and toss with lime juice, olive oil, white onion, pickled jalapenos, salt, pepper, oregano and cilantro. Let rest for half hour.  When ready to serve mix in red onion and cheese.  Pour onto serving platter and top with avocado and tomatoes.

Mexican Green Rice

1 1/2 cups long grain white rice
2 1/4 cups chicken stock (good quality)
1 cup fresh parsley, rough chopped
1/2 cup fresh cilantro, rough chopped (plus some extra for garnish)
2 large poblano chiles, seeded and rough chopped
1/2 white onion, finely chopped
1 garlic cloves, chopped
salt and freshly ground black pepper
3 scallions, thinly sliced including green part (garnish)

Place into a food processor the parsley, cilantro, poblanos, onion, garlic and 1/2 cup chicken stock, pulse to smooth.  Heat a large saute pan, add a Tbl. of oil and add rice stirring to coat rice with oil  Spread out in an even layer and let rice just get lightly browned.  Stir and add mixture from food processor into rice mixing to combine, season with salt and pepper.  Let cook a coupe of minutes then add rest of chicken stock, bring to a boil then reduce to simmer and cover pot.  Cook for about 15 to 20 minutes.  Remove lid and let stand for about 10 minutes, fluff with fork and pour into serving bowl.  Garnish with extra chopped cilantro and scallions.  Note; for the scallions, I like to take them whole and hold over my gas burner to char slightly, then cool a bit then slice.

Tex-Mex Pralines

2 cups sugar
3/4 cup milk
1/2 tsp. baking soda
1 Tbl. butter
1 1/2 tsp. pure vanilla extract
1 1/2 cups Texas pecans halves

First; be sure to have baking sheets lined with wax paper before you begin.  Into a large non-stick saucepan, add sugar, milk and baking soda mixing to combine.  Cook over medium stirring constantly and scraping the bottom of pan with a wooden spoon.  After 15 minutes the mixture will thicken, using a candy thermometer bring to the soft-ball stage (235 to 240 degrees).  Once syrup is ready remove from heat and add butter and vanilla, mixing until creamy.  Then stir in pecans to coat.  Quickly drop heaping tablespoonfuls onto waxed paper and let cool until solid.  When cool place into covered airtight containers.  They will keep about two to three days at room temperature, but no worry they will be long eaten before that!

Bon Appetit

"I am my beloved’s and my beloved is mine." - Song of Solomon 8:3 

"I found the one my heart loves." - Song of Solomon 3:4 

"Then the LORD God made a woman from the rib he had taken out of the man, and he brought her to the man. The man said, “This is now bone of my bones and flesh of my flesh; she shall be called ‘woman,’ for she was taken out of man.” That is why a man leaves his father and mother and is united to his wife, and they become one flesh." - Genesis 2:22-24 

"May your fountain be blessed, and may you rejoice in the wife of your youth. A loving doe, a graceful deer— may her breasts satisfy you always, may you ever be intoxicated with her love." - Proverbs 5;18-19 

"A wife of noble character who can find? She is worth far more than rubies. Her husband has full confidence in her and lacks nothing of value.  She brings him good, not harm, all the days of her life."  - Proverbs 31:10-12

"Place me like a seal over your heart, like a seal on your arm; for love is as strong as death, its jealousy unyielding as the grave. It burns like blazing fire, like a mighty flame. Many waters cannot quench love; rivers cannot sweep it away. If one were to give all the wealth of one’s house for love, it would be utterly scorned." - Song of Solomon 8:6 

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