July 28-Shrimp Fajitas

On Sunday night, my husband and I were wiped after a full day of church activities and a trip to the Orange County Fair. We weren't really hungry until later in the evening, thanks to the variety of deep-fried-oddities at the fair. Once we realized we were both hungry, we scrounged through our kitchen for options. 

Frozen dinners? Top ramen?....Mmm, what about shrimp fajitas?

I had a few bell peppers and an onion in the fridge, as well as frozen cooked shrimp in the freezer. Thirty minutes later we had ourselves a pretty tasty meal!

Shrimp Fajitas

1/2-3/4 lb cooked shrimp

1-2 bell peppers, cut into chunks

1 onion, cut into chunks

1 tbsp olive oil

fajita seasonings (pre-mixed or homemade with spices you probably have on hand)

1. In a large skillet heat oil. Sauté vegetables until crisp. 

2. Add shrimp, fajita seasonings, and a little water to help seasoning coat. Heat through.

3. Serve with rice and/or tortillas.

May 5- Cinco de Mayo Festivities

My husband and I have been married for exactly 18 months and it has been incredible! Each day I learn more and more about myself, my husband,  and what it means to truly love someone. It's even taught me more about what it means to follow Christ and be his bride. What a cool picture.

We're really lucky to have several married friends that we can hang out with as couples! My husband and I didn't double date much before we were married, but since our wedding we've seemed to connect with several other married couples that we can hang out with, laugh with, and encourage.

We had already made plans to host some of our friends over on Sunday for dinner, before we realized that it would be Cinco de Mayo. We're always looking for reasons to celebrate, so we decided to host a Mexican fiesta!

 

Cinco de Mayo Menu

Pinto Beans

Mexican Rice

Warm tortillas

Chips

Homemade guacamole

Homemade salsa

Roasted Mexican Vegetables

Carne Asada 

Apple Enchiladas ala mode 

Roasted Mexican Vegetables

1 yellow zucchini, sliced

1 medium onion, chopped into chunks

1-2 bell peppers

2 tomatoes, chopped into wedges

4 garlic cloves, minced

1 tsp garlic powder

1 tsp salt

1/2 package of taco seasoning

4 tsp cumin

4 tbsp olive oil

In a ziplock bag, mix all ingredients so that the vegetables are coated. Bake at 375 for 25-35 minutes or until vegetables are tender. 

Homemade Guacamole

2-3 avocados

1-2 tbsp sour cream

lemon juice, to taste

garlic salt, to taste

Mash avocados. Add sour cream and stir through. Season with lemon juice and garlic salt to taste. 

Homemade Salsa

6-8 medium or large tomatoes

1 bunch green onions

1 bunch cilantro

4-5 yellow chilies

2 small green chilies

1 small can tomato sauce

1 can (tomato can) water

salt to taste

Using a food processor, shred all ingredients. To ensure desired consistency, pulse separately and combine in a bowl. 

Carne Asada

Compliments of the husband of the century.

 Apple Enchiladas ala Mode

Compliments of the Hedrick Family.

March 1- Taco Night

The first day of March was ushered in with 85 degree highs, sunshine, and tacos in the Hernandez home. Thank you, Southern California. You are wonderful. (Keep that sunshine coming!)

Tacos made with extra lean turkey, homemade guacamole, Spanish rice, pinto beans, warm tortillas, and all the classic fixings. Self explanatory. Dig in!

December 25- Chicken Enchiladas

I grew up in a family full of tradition, especially during the holidays. This year my mom decided to switch the traditional Christmas menu of ham, green bean casserole, potato salad, mashed potatoes, etc. for tacos, carne asada, rice, beans, tortillas, and homemade salsa. She asked if I could bring enchiladas and I agreed. I had never made them before, but I remembered eating them at my husband's Auntie Millie's house and they had been amazing! I called her up and she graciously gave me her recipe. They were delicious and everyone loved them!

The new menu have been a big change for this traditional bunch, but it was definitely a hit! At the end of the meal, we began discussing what next year's theme should be.

(So far Italian cuisine is winning with the most votes.)

Millie's Chicken Enchiladas

(From the kitchen of Auntie Millie)

Whole chicken, shredded (either boil one or buy a rotisserie)

Las Palmas Enchilada sauce (Red or green; If using green sauce, add a can of diced green chiles.)

Corn tortillas (I used about 15)

Cheddar cheese, shredded

1 onion, diced

Olives, sliced

1. Preheat oven to 350. Heat enchilada sauce in a saucepan and heat cooking oil in a frying pan. 

2. Fry 2 tortillas at a time, just enough so they are a little crunchy. Dip tortillas in the sauce and place them in a shallow baking pan (such as a cake pan). 

3. Fill each tortilla with a roll in the center of chicken, cheese, onion, olives and a little sauce. Roll it like a burrito, leaving the ends open. Continue to fill baking pan with enchiladas. 

4. Add sauce over the top of enchiladas, followed by cheese and olives. Bake about 45 minutes to an hour until the tortillas are crunchy.

December 5- Chicken Fajitas

Bell peppers on sale = Time for a family favorite: Chicken Fajitas

(This is what I like to call a Grocery Store Cheat Meal...Thank you, seasoning packets!)

Chicken Fajitas
Cook vegetables (I like onions & bell peppers) in 1 tbsp olive oil and set to side. In the same skillet, cook chicken through. Once the chicken is cooked through, add fajita seasonings (can be found pre-mixed at any grocery store) and 1/3 cup water. Bring to a boil and cook 3 minutes. Add vegetables and heat through.

September 8-Crock Pot Chicken Taco Chili

I can almost taste autumn. Football season, pumpkin spice lattes, crockpot chili...Oh yummy. 

Crock Pot Chicken Taco Chili
Adapted from The Comfort of Cooking
1 16oz can black beans
1 16oz can kidney beans
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeño pepper, minced  or one small can of diced jalapeños
1 green bell pepper, chopped
10 oz package frozen corn
1 8oz can tomato sauce
1 28oz can diced tomatoes
1 tbsp cumin
1 tbsp chili powder
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground pepper
1/4 cup chopped fresh cilantro
2 boneless, skinless chicken breasts

1. Combine all ingredients (except chicken breasts) in a slow cooker and stir thoroughly.
2. Place chicken breasts on top and cover.
3. Cook low for 6 hours or high for 4 hours, stirring occasionally.
4. 30 minutes before serving, remove chicken breasts and shred with a fork. Return chicken to pot and stir. Allow chili to cook for additional 30 minutes.
5. Serve with cilantro topping, shredded cheese, and/or sour cream.
6. Enjoy!

August 22-Beef Fajitas

Beef fajitas. Served with warm flour tortillas, corn, beans, and homemade salsa. Mmm mmm.

Beef Fajitas
1 tbsp olive oil
1 onion, sliced
2 bell peppers, sliced
1.5 lb beef
1/4 cup water
1 packet fajita seasoning

1. In a large skilled, heat olive oil. Add onion and bell peppers. Heat until onion is browned. Remove from skillet.
2. In the same skillet, cook beef. Drain excess fat.
3. Return vegetables to the skillet, with water and seasoning. Bring to a boil and heat through.

August 19- Salsa Explosivo

This recipe was given its name for a reason. No, it is not for the spicy firework of a kick that goes off in your mouth (although you can make the recipe as hot as you want, depending on how well you seed the peppers). In reality, this tasty little dip was named for the way the mom's original recipe blew up in my face (not literally, thankfully) when I tried to make it on my own. 

A few lessons learned in the process...

1. When making salsa, be sure to test your food processor before you chop your veggies. This will ensure that your food processor works. 

2. When you receive a kitchen appliance as a wedding gift, be sure to use it within 90 days of purchase so that you can return it if it does not work. 

3. The troubleshooting hotline for most kitchenware companies are closed on the weekends. 

4. Blenders are good for more than smoothies and breakfast shakes.

5. When disaster strikes, put on a smile and make do with a good backup plan. 

Despite the blowup, it tasted good in the end. 

A little thinner than I usually prefer, but the flavor was still right. 

Bueno. 

Salsa Explosivo

6-8 medium-large tomatoes

1 bunch green onions

1 bunch cilantro

4-5 yellow chilies

2 small green chilies

1 small onion

1 small can tomato sauce

1 cup water

salt to taste

Use a food processor (or your faithful blender) to shred ingredients. 

To ensure desired chunkiness, shred ingredients separately and combine into large bowl. 

July 22- Southwestern Quinoa Salad

Tonight's supper was simply a miss-mash of leftovers, thrown together into something that turned out quite yummy! There was a tupperware container of leftover quinoa in the refrigerator, just begging to be eaten. I love quinoa but it needs a little something extra to dress it up. Determined to make a meal of a side, I dug through the refrigerator and collected a few ingredients to spice things up. The result was simple, yet satisfying.

Southwestern Quinoa Salad

1/2 cup cooked quinoa

1/2 cup black beans

1/4 avocado, chopped into small pieces

1/2 tomato

1 green onion

2 tsp chunky salsa

1 dash of onion power

Mix, microwave, enjoy. 

July 11- Taco Casserole

Taco Casserole

(Original recipe from El Paso; I made a few minor tweaks.) 

1.25 lb  extra lean ground turkey 

1 16oz can refried beans

1 16oz container of chunky salsa

1 1oz package of taco seasoning

2 cups broken tortilla chips

4 medium green onions, sliced

1/2 bell pepper, chopped

2 medium tomatoes, chopped

1/4 cup sliced olives

1 cup shredded cheese

1. Preheat oven to 350. 

2. Cook turkey on medium-high 5-7 minutes, in a large skillet. Stir occasionally. Once the meat is cooked, drain any excess oil. Stir in beans, salsa, and taco seasoning. Heat to boiling, stirring occasionally. 

3. Scatter crushed tortilla chips along the bottom of an ungreased casserole dish. Top with meat/bean mixture. Sprinkle with pepper, onion, tomato, cheese, and olives.

4. Bake 20-30 minutes or until cheese is melted. 

5. Serve. Top with sour cream, hot sauce, or shredded lettuce if desired. 

June 21- Fiery Fish Tacos

Fish tacos instantly make me think of summer, riding beach cruisers through Huntington Beach, stopping at Wahoo's, and watching the waves crash onto the shore. Ahhh yes. 

Tonight I prepared my own version of fish tacos, complete with cream sauce. 

Fiery Fish Tacos

6 tilapia fillets

1 tbsp olive oil

1 tbsp cumin

1tbsp chili pepper

onion powder, to taste

salt, to taste

1 lime (or lime juice)

Corn tortillas

1. In a nonstick skillet, heat olive oil. Add tilapia fillets and season with cumin, chili pepper, onion powder, and salt. Cut lime in half and squeeze juice generously over fillets. 

2. Cook tilapia about 10 minutes, flipping fillets occasionally. 

3. Warm corn tortillas over stove.

4. Top tortillas with fish and any toppings you like!

Cream Sauce

1/2 cup Light Miracle Whip

1/4 cup skim milk

lemon juice

garlic salt

Mix ingredients until smooth. Adjust Miracle Whip and milk for desired consistency, and lemon juice and garlic salt for desired flavor.

May 20-Chicken Tamale Pie

Pinterest makes me hungry. I spend the most time on the Food and Drink boards, gaining inspiration and looking for new recipes to try. While administering the ACT exam to a group of students, I was browsing through a few of these photos and I realized that it was probably not the best way to spend my time while the 30 of us were locked in a room for four hours. My growling stomach could have surely been a distraction. If only there was an oven nearby...I would've cooked for everyone.

I came across this delicious dish (Original Recipe by Lindsay at Pinch of Yum)

and immediately knew it was something that would please both my husband and I. It seemed simple enough so I thought I'd give it a shot. Yum.

Chicken Tamale Pie

1/3 cup fat-free milk

1/4 cup egg substitue

1.5 tbsp taco seasoning, separated

1/4 tsp ground red paper

8.5oz box corn muffin mix

14.75 oz cream-style corn

4oz green chiles, drained

10oz can red enchilada sauce

2 cups shredded cooked chicken breast

3/4 cup shredded cheese

1. Preheat oven to 400 degrees.

2. Combine first 7 ingredients (only use 1/2 tbsp of the taco seasoning) and stir until moist. Pour mixture into a pie plate or casserole dish, with cooking spray. Bake 20-30 minutes. (Mine was done about 18 minutes in...it's best to just keep an eye on it about 15 minutes in, depending on your oven.)

3. Toss chicken in remaining 1 tbsp taco seasoning.

4. When corn mixture is done (should still be soft), pierce entire surface liberally with a fork. May stick to fork a little. Pour enchilada sauce over top. Top with chicken. Sprinkle with cheese. Bake 15 minutes or until cheese melts.

5. Serve and enjoy (Top with cilantro if desired). 

May 14- Ground Turkey Tacos

Quick. Convenient. Muy deliciouso. 

Tacos don't really call for much of a recipe, but it sure is a nice addition to the weeknight dinner repertoire. All you need is tortillas and seasoned meat. Customize with whatever toppings you prefer. No one ever turned down a taco. Everyone chooses what they like and its a win-win for everyone. 

Tonight our table boasted the following:

Cooked ground turkey, seasoned w/taco seasonings

Whole-wheat tortillas

Flour tortillas

Homemade Spanish rice

Homemade guacamole

Pinto Beans

Shredded cheese

Salsa

The grand finale of the evening was singing loudly to oldies while packing up leftovers and doing the dishes together. I loved married life. 

April 16-Carne Asada Night

Fiesta night in the Hernandez house. Today's forecast called for a high of 79, so it was the perfect day to sit out on the patio and enjoy this delicious ensemble. 

Carne Asada

Skirt or Flank Steak, sliced thin

Lemon (1 for each 2lbs steak)

Lime (1 for each 2 lbs steak)

Onion

Soy Sauce

Worcestershire Sauce

Dired Oregano

Salt and Pepper

Garlic Salt

In a 9 x 13 pan, place one layer of steak. Slice a lemon and rub over one side of steak, while gently squeezing juice. Repeat with lime. Splash soy and worcestershire sauce, generously covering meat. Sprinkle salt, pepper, oregano, and garlic sauce. Turn steaks over and repeat as above. Top with onion slices. Add next layer of steak and repeat all steps. 

Cover and refrigerate for at least 4-5 hours, flipping steaks occasionally prior to grilling. Grill steaks on medium high heat. Serve with tortillas and fixings.

Homemade Guacamole

2 Avocados 

Lemon Juice

Chopped Onion

Garlic Salt

Light Miracle Whip

Mash avocados. Add remaining ingredients as desired for taste and consistency.

Easy Spanish Rice

Brown Minute Rice

1 can stewed tomatoes, partially drained

Cook rice, add tomatoes, heat through. 

Beans

Open can. Heat. Done. 

(No shame! Hey, it's easy.)

March 19-Taco Soup w/Turkey

I've made this several times, but had not thought to blog it until now. I guess I assumed it was too similar to the other soups I had blogged about in the past. I was definitely holding out on everyone because this is definitely my favorite soup of them all. I've made this soup so many times I guess it never occurred to me to blog about it. I begged my mom for this recipe as soon as I left the house. I wouldn't change a thing about this recipe. It's absolutely delicious, healthy, quick, and hearty enough to satisfy a man's appetite.

Taco Soup

1 lb ground beef or turkey

1onion, chopped

1 package ranch dressing mix

1 package taco seasoning mix

1 cup water

2 14.5oz cans diced tomatoes w/green chiles

2 15oz cans pinto beans

1 15oz can black beans

1 15oz can cream-style corn

Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes. 

March 1- Slow Cooker Chicken Tacos w/Homemade Guacamole

Fiesta night at the Hernandez home. My husband and I loved these.

Slow Cooker Chicken Tacos w/Homemade Guacamole

(Once again, please pardon my estimated measurements...I improvised as I went along)

Slow Cooker Chicken Tacos

4-6 small boneless, skinless chicken breasts

1/2 package chicken taco seasoning

1/4 cup water

1 small can of salsa w/chiles

Combine all ingredients in slow cooker and cook on low for 8 hours. Before serving, remove chicken and shred. Return to slow cooker and set to warm. Serve with tortillas and your favorite taco fixings (salsa, corn, cheese, guacamole, etc).

Homemade Guacamole

2 avocados mashed

Cumin

Garlic powder

Garlic salt

Dried Onion

1tbsp light Miracle Whip

Mix ingredients well. 

February 14- Santa Fe Chicken Over Rice

One of my favorite new toys is my slow cooker. It is so easy to prepare a meal the night before, flip the switch on the way out the door, and come home to a mouthwatering meal. This week I tried Santa Fe Chicken (original recipe found via Pinterest...What can I say?). Compared to the photo from the original recipe, mine looked more like a stew. I followed the recipe and carefully measured, but mine seemed to have more broth. (It's probably because the rice soaks up the juice and I didn't serve mine with a lot of rice.)

Either way, it turned out great! 

Santa Fe Chicken

1.5 lbs chicken breast

15 oz can black beans

14.5 oz diced tomatoes with chiles

14.5oz chicken broth

8 oz frozen corn

1/4 cup cilantro

1 tsp cayenne (to taste)

1 tsp garlic powder

1tsp onion powder

1 tsp cumin

Combine all ingredients (except chicken) in slow cooker. Salt chicken and lay on top. Cook low 10 hours or on high 6 hours. 30 minutes before serving, remove chicken, shred, and return to cooker. 

Serve over rice. 

February 8- Slow Cooker Chicken Enchilada Soup

This turned out to be a great hands-off approach to a delicious meal. I did all of the prep the night before, which made for an even easier day. The soup was flavorful and the chicken was super tender and well marinated! My husband ate two bowls, and polished off the leftovers today. Definitely adding it to the recipe collection. 

Slow Cooker Chicken Enchilada Soup

Ingredients: 1.5 lb boneless, skinless chicken breast

14.5 oz corn

14.5 oz diced tomatoes w/juice

14.5 oz chicken broth

10 oz enchilada sauce

4 oz diced green chiles

1 white onion, chopped

1/4 cup cilantro

3 garlic cloves, minced

1 tsp ground cumin

1tsp chili powder

1 tsp salt

1/4 pepper

(The recipe I found on allrecipes.com also asked for 2 bay leaves)

Place chicken at the bottom of a slow cooker. Add remaining ingredients. Cook on low for 6 hours. Then,  remove chicken, shred, and return to slow cooker. Continue cooking for 30 minutes-1 hour. 

I enjoyed it as it, but my husband said it was really good with shredded cheese and sour cream too!

February 5-Chicken Fajitas and Black Beans

Do you know that moment when you are at your favorite Mexican restaurant and a plate of sizzling fajitas   comes through the dining room? Every head in the room seems to turn and look to see where that sassy sound and delicious aroma are coming from. 

Recreated...but in our kitchen. Mmm. 

Chicken Fajitas
Cook vegetables (I like onions & bell peppers) in 1 tbsp olive oil and set to side. In the same skillet, cook chicken through. Once the chicken is cooked through, add fajita seasonings (can be found pre-mixed at any grocery store) and 1/3 cup water. Bring to a boil and cook 3 minutes. Add vegetables and heat through.

Serve with beans, tortillas, and fresh salsa.