These are tangy and spicy and oh so yummy! There is a special sauce and they are best when served with guacamole!
For the Burgers:
1 1/2 lbs ground beef
1/2 cup minced white onion
1 (4 oz) can of chopped black olives
2 tbs ketchup
1 tsp chili powder
1 tsp fajita seasoning (you can use taco also)
salt and pepper to taste
1 1/2 cups shredded pepper jack cheese
Big Kaiser or onion rolls for the buns
Mix all the ingredients and from into burger patties
For the Sauce:
1/2 cup sour cream
1/3 cup ketchup
1 (4.5 oz) can of chopped green chilies
1 tbs minced fresh cilantro
Stir all together and cover and chill until ready to serve
Grill the burger patties and toast the Burger buns on the grill assemble with the sauce and guacamole. Enjoy!
This is an adaptation of a Southern Living recipe
Wednesday, June 24, 2009
Tuesday, June 23, 2009
Chicken Tortilla Soup
I know it is a bit warm out there right now but I just had a craving for this the other day.
2 skinless boneless chicken breasts
either a package of taco seasoning or your own mix. (I make mine with cumin, chili powder, salt, pepper, Spanish paprika, and freeze dried onion)
1 small onion minced
1 red bell pepper roasted (you can use a jar if you are short on time)
1 (4.5oz) can of green chilies
1 jalapeno seeded and minced (or if you like it really spicy leave a few seeds)
2 plum tomatoes chopped and seeded
3 cans chicken stock
1 lime
Sangria,or white wine, or even beer with lime to deglaze (I use what ever beverage I am serving with the meal)
Tortilla chips, sour cream and salsa for garnish
Season chicken with salt pepper and 1/2 the taco seasoning
In a stock pot heat 3 tbs olive oil and cook chicken breast 3-4 min each side until almost done.
Remove from pot and set aside
add wine of choice just a splash to deglaze and reduce. Add minced onion and cook until tender.
Shred the chicken and cut up the roasted red pepper. (to roast the red pepper either char over flame on stove or place in oven at 400 for 15 min. Peel the skin off when cool enough to handle and mince)
Add the red pepper, chilies, jalapeno, chopped tomatoes and chicken broth. Add the shredded chicken and bring to a boil. Cut the lime in half. Juice the whole lime and add the lime halves. Reduce heat and simmer for 30 min. Remove lime halves and discard. Serve with the garnish.
2 skinless boneless chicken breasts
either a package of taco seasoning or your own mix. (I make mine with cumin, chili powder, salt, pepper, Spanish paprika, and freeze dried onion)
1 small onion minced
1 red bell pepper roasted (you can use a jar if you are short on time)
1 (4.5oz) can of green chilies
1 jalapeno seeded and minced (or if you like it really spicy leave a few seeds)
2 plum tomatoes chopped and seeded
3 cans chicken stock
1 lime
Sangria,or white wine, or even beer with lime to deglaze (I use what ever beverage I am serving with the meal)
Tortilla chips, sour cream and salsa for garnish
Season chicken with salt pepper and 1/2 the taco seasoning
In a stock pot heat 3 tbs olive oil and cook chicken breast 3-4 min each side until almost done.
Remove from pot and set aside
add wine of choice just a splash to deglaze and reduce. Add minced onion and cook until tender.
Shred the chicken and cut up the roasted red pepper. (to roast the red pepper either char over flame on stove or place in oven at 400 for 15 min. Peel the skin off when cool enough to handle and mince)
Add the red pepper, chilies, jalapeno, chopped tomatoes and chicken broth. Add the shredded chicken and bring to a boil. Cut the lime in half. Juice the whole lime and add the lime halves. Reduce heat and simmer for 30 min. Remove lime halves and discard. Serve with the garnish.
Tomato Tart
I made this for a BBQ get together at a friends house and it was gone in seconds! It's super easy and is very "Showy"
1 package frozen puff pastry sheets
3 large ripe tomatoes, thinly sliced
salt and pepper to taste
1 (4oz) package feta cheese crumbles
1 (4oz) package blue cheese crumbles
1 garlic clove minced
2 tbs of Italian seasoning mix
1-2 tbs olive oil
Thaw and roll out both sheets of puff pastry to approx 14 x 14 squares. Cut one square into 4 equal strips. Using cold water as "Glue" make a border around the full square with the strips.
bake at 400 for 10-15 min or until golden brown.
Slice tomatoes and place on paper towels and sprinkle with salt to help drain juices. Let stand 20 min or so.
Sprinkle feta cheese first then blue cheese on the baked tart shell, layer the tomatoes in a nice even pattern they can overlap. Then layer the garlic, cracked pepper, and Italian seasoning. Drizzle the olive oil and return to oven at 400 for 15 min or until cheese melts.
This is a great side dish or a main course for a light dinner or nice lunch.
1 package frozen puff pastry sheets
3 large ripe tomatoes, thinly sliced
salt and pepper to taste
1 (4oz) package feta cheese crumbles
1 (4oz) package blue cheese crumbles
1 garlic clove minced
2 tbs of Italian seasoning mix
1-2 tbs olive oil
Thaw and roll out both sheets of puff pastry to approx 14 x 14 squares. Cut one square into 4 equal strips. Using cold water as "Glue" make a border around the full square with the strips.
bake at 400 for 10-15 min or until golden brown.
Slice tomatoes and place on paper towels and sprinkle with salt to help drain juices. Let stand 20 min or so.
Sprinkle feta cheese first then blue cheese on the baked tart shell, layer the tomatoes in a nice even pattern they can overlap. Then layer the garlic, cracked pepper, and Italian seasoning. Drizzle the olive oil and return to oven at 400 for 15 min or until cheese melts.
This is a great side dish or a main course for a light dinner or nice lunch.
Smothered Enchiladas
OK everyone has been begging me for this recipe here it is!! I hope you love it as much as we do!
2 lbs ground beef
1tsp ground cumin
2tbs chili powder
1/2 tsp garlic powder
1 tbs freeze dried minced onion
1/2 tsp Spanish paprika
Salt and Pepper to taste
Or you can just use a package of Taco Seasoning. (I like to make my own)
1 (4.5oz) can of green chilies undrained
1 (16oz) container of sour cream (you can use light or fat free)
8 flour tortillas
2 cans cream of chicken soup. (I know it sounds strange but trust me!)
2 cups shredded cheddar cheese
1 lime
Green salsa, sliced black olives, chopped green onion and fresh chopped cilantro for garnish
Brown ground beef and mix in seasonings add 1/2 of can of green chilies. Add juice of half of the lime and cook through.
In a bowl mix together sour cream, soup, remaining chilies and juice from other half of the lime. I also like to add a dash of chili powder and cumin. Just a dash for color and slight spice.
Pour half of sour cream mixture into a 9 x 13 lightly greased baking dish. Divide the meat mixture into the 8 tortillas and roll up and place in dish seam side down. You may have a little meat mixture left over, if you do stir that into the remaining sour cream mixture and then pour into the dish. Sprinkle with the shredded cheese and bake at 350 for 25 min or until heated and bubbling.
Serve with the garnish.
So gooey and yummy!
2 lbs ground beef
1tsp ground cumin
2tbs chili powder
1/2 tsp garlic powder
1 tbs freeze dried minced onion
1/2 tsp Spanish paprika
Salt and Pepper to taste
Or you can just use a package of Taco Seasoning. (I like to make my own)
1 (4.5oz) can of green chilies undrained
1 (16oz) container of sour cream (you can use light or fat free)
8 flour tortillas
2 cans cream of chicken soup. (I know it sounds strange but trust me!)
2 cups shredded cheddar cheese
1 lime
Green salsa, sliced black olives, chopped green onion and fresh chopped cilantro for garnish
Brown ground beef and mix in seasonings add 1/2 of can of green chilies. Add juice of half of the lime and cook through.
In a bowl mix together sour cream, soup, remaining chilies and juice from other half of the lime. I also like to add a dash of chili powder and cumin. Just a dash for color and slight spice.
Pour half of sour cream mixture into a 9 x 13 lightly greased baking dish. Divide the meat mixture into the 8 tortillas and roll up and place in dish seam side down. You may have a little meat mixture left over, if you do stir that into the remaining sour cream mixture and then pour into the dish. Sprinkle with the shredded cheese and bake at 350 for 25 min or until heated and bubbling.
Serve with the garnish.
So gooey and yummy!
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