Sunday, 12 October 2008
We had dinner at Chili's on Ramstein. For once, the service was not terrible & the food, not 1/2 bad.
Man ordered the steak quesadillas, I had the quesadilla explosion salad, MiniMe had baked potato soup & Laze-E had the Texas fries.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Tuesday, October 14, 2008
Tex-Mex
Saturday, 11 October 2008
We had dinner out at a Mexican Cantina in the Kaiserslautern area. Hands down, they serve the best Tex-Mex in Europe.
Between the four of us, we ate: a very large burrito, flautas, tacos, nachos, beans & rice.
No pictures, but you know what that stuff looks like!
We had dinner out at a Mexican Cantina in the Kaiserslautern area. Hands down, they serve the best Tex-Mex in Europe.
Between the four of us, we ate: a very large burrito, flautas, tacos, nachos, beans & rice.
No pictures, but you know what that stuff looks like!
Saturday, September 27, 2008
Turkey Enchiladas & Spanish Rice
Food Category: PG
Difficulty: Moderate
Turkey Enchiladas
shredded turkey or chicken meat seasoned with:
If you make your side salad big & serve with 2 enchiladas & a serving of rice, this meal is not bad on the tushy.
Leftover potential: straight-up leftovers only
Difficulty: Moderate
Turkey Enchiladas
shredded turkey or chicken meat seasoned with:
- garlic powder
- onion powder
- chili powder
- cumin
- sauteed onion/garlic
grated cheese (extra sharp cheddar & monterrey)
12 corn tortillas
enchilada sauce
I created the sauce with:
about 1/2 can of tomato paste, chicken granules seasoning, chili powder cumin,
Adobo seasoning, onion powder, garlic powder,
2 T cornstarch & enough water to get to the consistency of tomato sauce
To assemble, either roll up like enchiladas are supposed to be or layer & stack in a casserole dish. I rolled turkey/cheese into the tortillas, covered with sauce & topped with cheese. Baked at 350F for 45-60 mins.
Enchiladas were served with:
side taco salad (Fritos & Fat Free Catalina dressing are a must!)
Spanish Rice
To make the rice:
sautee 1/2 chopped onion in evoo (& tri-color bell peppers, optional)
add 2 cups of regular UNcooked rice
continue to sautee both rice and onion until rice is golden brown & fragrant
add 2 cloves of fresh minced garlic
add 2 cups of water seasoned with:
- adobo or Spanish rice seasoning
- 1 packet of Sazon
- 1/2 can tomato paste
- cumin
bring to a boil, cover and reduce heat to very low. Cook for about 20 minutes or until almost all the water is absorbed.
I don't really have a good recipe or technique for making enchiladas because I rarely make them. Man even had to ask if they were burritos. Not sure what that was all about. Maybe we've been away from Texas for a weeny bit too long? Anyway, I've been on a mission to clean out my freezer so that I can defrost it & needed to use up some turkey (this was leftovers from a whole grilled turkey). I had the ingredients to make the red sauce, not a can of enchilada sauce or the ingredients to make a green chile sauce that would be more traditional with turkey/chicken enchiladas.
You can also add corn (fresh, frozen or canned) & any type of beans to the rice. Sometimes I do, sometimes I don't, it just depends on what's around.If you make your side salad big & serve with 2 enchiladas & a serving of rice, this meal is not bad on the tushy.
Leftover potential: straight-up leftovers only
Wednesday, September 24, 2008
Tortilla Soup & Cheese Quesadillas
Food Category: High-5, Bum Lovin', PG-13
Difficulty: Easy
Tortilla Soup
sautee onion, celery, tri-colored peppers & sliced carrots until tender crisp
add chicken broth (homemade, canned or flavor granules)
bring to a boil & add remaining ingredients, your choice as to which ones & how much:
2 cloves of freshed minced garlic
cumin
chili powder
roasted red pepper seasoning
Sazón (1-2 packets)
salt/pepper
onion & garlic powder
envelope of taco seasoning if you don't have the other stuff in your kitchen
Cook the soup on low until veggies look good to you. You may also finish this up in the crockpot.
I usually make this soup broth-based to keep the calories down. The beans add the most calories, but it's all good carbs & fiber. You can add cheese/velveeta to the soup based on personal preference. Leftover fridge/frozen mashed potatoes thicken up the soup, but with added calories.
When serving the soup, top with crushed tortilla chips (like Tostitos), shredded cheese (we like cheddar & pepper jack), sour cream & fresh cilantro. Certainly, the toppings add lots of flavor, but pack quite the punch to the fat/calorie content (thus the PG-13 rating). You have been warned.
I'm making a double batch of this soup to cover us for dinner tonight & a Mexican Potluck tomorrow. Soups are usually better the next day, so it's not like the Potluck people are getting the scraps. I'll just reheat in the crockpot.
Cheese Quesadillas
Laze-E won't touch my soup & Man will want something more Manly.
These will be simple quesadillas, only slightly more difficult than nuking the flour tortilla & cheese. Spray tortilla with olive oil & heat on a med-hot skillet. Flip, add cheese, fold over. Flip to the other side and serve.
Leftover potential: This soup does well in the fridge & freezer. The most flavorful way to reheat quesadillas is by wrapping in foil and tossing in a toaster oven. Microwave works too, but only use half-power.
Difficulty: Easy
Tortilla Soup
sautee onion, celery, tri-colored peppers & sliced carrots until tender crisp
add chicken broth (homemade, canned or flavor granules)
bring to a boil & add remaining ingredients, your choice as to which ones & how much:
- zucchini & yellow squash
- beans (pinto, black, kidney)
- corn (canned or frozen)
- green chiles (to taste, remember they are flavorful)
- crushed or diced tomatoes (or Rotel if you skip the chiles)
- leftover peas, green beans & mashed potatoes work well with this soup too
- leftover fajita meat & chopped up grilled veggies
- leftover chicken or turkey
2 cloves of freshed minced garlic
cumin
chili powder
roasted red pepper seasoning
Sazón (1-2 packets)
salt/pepper
onion & garlic powder
envelope of taco seasoning if you don't have the other stuff in your kitchen
Cook the soup on low until veggies look good to you. You may also finish this up in the crockpot.
I usually make this soup broth-based to keep the calories down. The beans add the most calories, but it's all good carbs & fiber. You can add cheese/velveeta to the soup based on personal preference. Leftover fridge/frozen mashed potatoes thicken up the soup, but with added calories.
When serving the soup, top with crushed tortilla chips (like Tostitos), shredded cheese (we like cheddar & pepper jack), sour cream & fresh cilantro. Certainly, the toppings add lots of flavor, but pack quite the punch to the fat/calorie content (thus the PG-13 rating). You have been warned.
I'm making a double batch of this soup to cover us for dinner tonight & a Mexican Potluck tomorrow. Soups are usually better the next day, so it's not like the Potluck people are getting the scraps. I'll just reheat in the crockpot.
Cheese Quesadillas
Laze-E won't touch my soup & Man will want something more Manly.
These will be simple quesadillas, only slightly more difficult than nuking the flour tortilla & cheese. Spray tortilla with olive oil & heat on a med-hot skillet. Flip, add cheese, fold over. Flip to the other side and serve.
Leftover potential: This soup does well in the fridge & freezer. The most flavorful way to reheat quesadillas is by wrapping in foil and tossing in a toaster oven. Microwave works too, but only use half-power.
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