Pico de Gallo is easy to put together. It’s a great addition to so many meals. We add Pico (for short) to fajitas, tacos, omelets, and sometimes just love it by itself with chips. The freshness of the flavors add something to each entree. This is my simple recipe you can add to or take away. I make it early in the day to let flavors sit for a little while. This recipes make a lot so feel free to divide ingredients if you want a smaller batch.
3 white or red onions
12 Roma tomatoes
2 cups fresh cilantro leaves
2 to 3 jalapeños (soak in ice water before using)
Chop up onions and tomatoes. I like to make sure the tomato and onion ratio is about the same. Chop the cilantro.
Slice 1 or 2 jalapeños in half. I always wear gloves when chopping jalapeños. With a spoon, scrape out the seeds and membranes. (If you want it spicy, leave in some of the white membranes.) Finely chop the jalapeños.
Combine onions, tomatoes, cilantro and jalapeños in one bowl.
Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Do a taste test. You can make adjustments to your pico de gallo by adding more jalapeños, salt, or lime.
You have made it to the other side. You survived Thanksgiving. Memories were made. Food was yummy. And now you have leftovers. Don’t get me wrong. I love Thanksgiving leftovers but there is only so many turkey cranberry sandwiches one person can eat. My Texas roots always have me turn to Turkey Salsa Verde Enchiladas. You can use white or dark turkey meat. Add in some chips and salsa and you have a great meal.
Turkey Salsa Verde Enchiladas
Flour Tortillas, 8 medium
3 cups Cheddar Cheese, shredded
3 cups Turkey, shredded
2 cups Salsa Verde
2 avocados, diced
1 small red onion, diced
1/2 cup cream cheese, softened
1/2 cup Fresh Cilantro, minced
I T olive oil
Preheat oven to 350 degrees.
In a small pan, add olive oil and onions. Cook onions until translucent.
In a medium bowl combine salsa verde and cream cheese until well blended.
In a 13×9 baking dish, cover the bottom with salsa verde.
Now begin assembling your enchiladas- lay tortilla flat and fill with turkey, cheese, red onion, avocado, cilantro and 2 tablespoon of salsa verde mix. Roll enchilada and place into baking dish with seam down. Continue until all tortillas are complete. Top enchiladas with remaining salsa verde and shredded cheese.
Bake enchiladas for 30 minutes. Then top cooked enchiladas with additional red onions, avocados, and cilantro.
Superbowl is this week! Whether you are cheering for The Seahawks or The “Ball Deflated” Patriots, (or just excited about the commercials and halftime!), everyone wants something fun to munch on. I will share a few of my “party dips” and highlight some recipes from the past. My Layered Mexican Dip has evolved over the years. I started with a simple 5 layers and just kept adding stuff. There is no right or wrong to this recipe. Delete or add any ingredients that fit your tastes. Just have good tortilla chips! -Amanda
Layered Mexican Dip
1 (16oz) can refried beans
2 T taco seasoning
1 cup Guacamole or pre-made avocado dip (6 oz) carton
1 (4.5 oz) can chopped green chiles, undrained
1 (8 oz) carton sour cream
2 tomatoes, diced
1 small onion, finely chopped
1/2 cup shredded Monterey Jack or Cheddar Cheese
1 (4 1/4 oz) can sliced ripe olives, drained
Combine beans and taco seasoning mix. Spread in a deep dish pie plate or casserole dish. Layer dip and remaining ingredients in order listed. I make this dip ahead and refrigerate until party time. Serve with tortilla chips.
I have a couple of food obsessions. A warm grilled cheese sandwich can change my day. Lately I have been exploring tasty grilled cheese creations. This is a new one that I would add to my grilled cheese flight. Basically if a taco and a grilled cheese had a little foodie baby, it would be a Taco Grilled Cheese. This lovely creation was a huge hit in this house. William stated, “Mom, I need you to write down this recipe so that I can make it for my kids one day.” Well, Buddy, you are 6 but here you go! Love, Mommy
Taco Grilled Cheese
1 lb. ground beef
1 package taco seasoning mix
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices wheat bread
In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes.
Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.
Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.
(Makes 4 Yummy Grilled Cheese Sandwiches)
Stack It Up!
I grew up enjoying Mexican Stack-Up. It is an great meal that is tasty and easy. Plus how fun to design your own stack-up masterpiece! Thanks mom for introducing a fun and easy dinner.
Have fun playing!
2-3 lb. pork roast
1 t oregano
3 T chili powder
1 medium onion
3 garlic cloves
1/4 t tabasco
3 t salt
1 t thyme
3 c dried pinto beans
1 can Rotel
Place all ingredients in a large crockpot and cover with water. Bring to a boil. Turn to low & cook for 6 hours. Really that’s it!
This is how I serve it: Shred pork (seriously so tender a two year old could do). Then drain beans. Set up your garnishes. Serve with tortilla chips. Top with grated cheese, tomatoes, onions, avocados, sour cream, hot sauce, chopped lettuce, and your heart’s desires! Honestly, stack it up!
A trick I learned from my mom- soak the beans the night before. It makes them tender and easier to cook. Thanks, Mom!
Leftovers turned Quesadilla
The next day, we designed our own quesadillas. Heat in skillet, fold in half, proceed to eat! Looking Forward to leftovers!