Posts tagged ‘mexican’

February 8, 2012

Food: Mexican Tofu and Spinach Stir Fry.

Are you looking for a good lunch?

Here it is.

Full of fiber, protein, vitamins and spice!

You won’t fall asleep at your desk after this lunch.

Mexican Tofu and Spinach Stir Fry

Makes 1 hearty lunch portions


  • 1 teaspoon Olive Oil
  • 1 tablespoon Red Onion, roughly chopped
  • 1 heaping tablespoon Red Pepper, roughly chopped
  • 1/3 cup Tofu, cut into cubes
  • salt and pepper
  • 1 teaspoon ground Chile Pepper
  • 3 heaping tablespoons canned black beans, rinsed and drained
  • 2 tablespoons Green Chile Salsa (use your favorite store-bought)
  • 2 handfuls fresh Spinach
  • 1/4 Cilantro, chopped
  • 1/4 cup Cheddar Cheese, grated
  • pinch Red Pepper flakes
  • 1 scallions, chopped


1. In a medium sized non-stick saute pan heat over medium heat olive oil, red onion and red pepper. Saute for 2-3 minutes, until slightly softened.

2.Turn heat up slightly. Add cubed tofu and a pinch of salt and pepper. Let Tofu brown on 1 side, then flip. Add chile pepper, black beans, and salsa. Stir to combine.

3. Add spinach and cilantro. Saute until Spinach is almost fully wilted. Turn off heat.

4. Serve in bowl, add cheese, red pepper flakes and scallions to garnish. Eat right away when hot!

January 19, 2012

Food: Mexican Bean Salad.

My pantry is always stocked with canned beans. I love adding beans to almost anything…wrapping them in a corn tortilla and some cheese…quick little snack is heavenly.

If you can open a can and dice a pepper, you can make this. Just check out the colors. Instantly eye appealing.

It’s crunchy too!

I get hungry just looking at these pictures.

Check out the Method. Yes, you are seeing that correctly, only 1 step!

This is even better made a day or two before eating. The beans soak up all the spice and taste even better.

Mexican Bean Salad


  • 1 can black beans, drained and rinsed quickly
  • 1 can white/cannilini beans, drained and rinsed quickly
  • 1/2 yellow pepper, diced
  • 1/2 orange pepper, diced
  • 1/2 red pepper, diced
  • 1 tablespoon olive oil
  • 2 heaping tablespoons cilantro, chopped
  • 1 jalapeno, fine diced, seeds removed, if desired
  • zest of half 1 lemon
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon medium chili powder
  • 1 heaping teaspoon smoked paprika
  • pinch ground cayenne pepper
  • pinch ground chipotle pepper
  • Kosher salt and pepper, to taste


1. Combine all ingredients. Sprinkle in some salt and pepper and taste. Add more if needed. Eat or save for another day!

August 31, 2011

Food: Spicy Grilled Chicken and Roasted Corn Pico Fajitas.

At 7:00 pm the other night,  I said to Mr. A, “I have done nothing about dinner, want to go out?”

Dead silence. Followed by more silence and no comment.

Just a serious stare back in my direction that I translated to “Are you kidding me, cook me some food woman, you are in Culinary School after all.”

If you don’t know Mr. A which most of you don’t since you are my lovely internet blog friends – he is very sarcastic and the funniest person that I know. And since we know each other oh so well, I can read his mind and can tell what he is thinking at all times. At least I have convinced myself of that.

Anyway, back to this fabulous story (sarcasm). Long long story short – I glanced into our refrigerator and found some chicken breasts, 1 lonely ear of corn and a green pepper. And then glancing over to my kitchen counter I spied the mound of heirlooms tomatoes.

So this meal was born and let me just say it was fabulous, quick, easy, mostly on the grill, colorful, and most importantly the husband approved by having seconds and taking it to work the next day.

Now that I have completely bored you. Let’s talk about the food. The combinations of the textures and fresh flavors were the best. This is totally my kind of meal. The roasted corn pico added a crunch and burst of spice.

Have I told you that I always overfill my tortillas? Always. It’s a habit of mine and I’m content with it. My close friends are probably rolling their eyes or laughing because they know this much is true. I do it every single time.

Spicy Grilled Chicken and Roasted Corn Pico Fajitas

Yield = 4 dinner portions


for the Chicken –

  • 3 boneless chicken breasts, trimmed of fat
  • 1 tablespoon grape seed oil
  • 2 teaspoon medium chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon ancho chili powder
  • 2 heaping teaspoons smoked Spanish paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 heaping teaspoon Kosher salt

 for the Pico –

  • 1 ear of corn, cut from cob
  • 4 medium sized heirloom tomatoes (combination of yellow or orange and red)
  • 1/2 green bell pepper, small diced
  • 1 handful of cilantro, chopped
  • 1 scallion, chopped
  • 1 tablespoon lemon or lime juice
  • salt and pepper, to taste
Extra items –
  • grated cheese, I used sharp cheddar cheese
  • tortillas
  • black beans with jalapeno’s


Preheat grill to high heat.

1. Combine all spices including the salt and pepper in a medium sized bowl. Coat chicken with oil then add to the spice mixture. Fully cover the chicken with the spices. Let sit in refrigerator, covered, until grill is heated and ready.

2. To make the pico, heat up small stainless steel sauce pan on medium high heat. Add corn kernels to hot pan. Stir occasionally, until slightly browned. Remove from heat.Combine heirloom tomatoes, bell pepper, cilantro, scallion, lemon/lime juice. Stir in cooled corn. Add salt and pepper to taste. The longer you let stand the more liquid will be extracted from the tomatoes after the salt and lemon/lime juice are added. You can either strain it or use a slotted spoon when serving.

3. Grill chicken until the middle is still moist but cooked through. Remove and let sit for a few minutes before cutting into. Cut on a bias into 1/2 inch thick strips.

4. I heated up a can of black beans with jalapeno. Add those to warmed tortillas, topped with chicken and roasted corn pico, then grated cheese. The order doesn’t matter really…and add however much you prefer!!

Mr. A asked that I take some pictures of his plate. Lots of beans…

There’s the chicken.

April 18, 2011

Food: Quick Homemade Salsa.

Mexican is on my mind. We have two jars of store bought salsa in our ‘pantry’. But I eyed the can of Fire Roasted Tomatoes with garlic and thought of Sandra Lee. Semi-homemade salsa coming right up.

The cilantro makes it taste and smell so fresh. Off to make another batch so I can share.

Quick Homemade Salsa


  • 1 can (14.5 oz.) of Fire Roasted Tomatoes with garlic
  • 1 heaping tablespoon of garlic
  • handful of cilantro
  • 1 teaspoon tomato paste
  • 1 scallion, rough chop
  • 4-6 shakes of hot sauce

1. Put everything into food processor. Pulse until desired consistency. I like salsa a little bit chunky.

2. Serve with corn chips.

*Pantry is in quotations…well, because we don’t have a pantry. It is more like a cabinet where all the pantry items reside.

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April 4, 2011

Food: Grilled Corn Salsa.

I’m patting myself on the back for this one.

Honestly, I think this tastes fabulous. I just whipped it up and it came out incredible. It reminds me of the future warm nights to come and will accompany a nice cold beverage.

I can’t wait to put it on my chicken fajitas. Although this would be great on rice, on salad….or even by the spoonfuls by its self.

I am still not sure if this is considered salsa. It is very rustic and not saucy like regular salsa is. Mexican corn salad? or Relish? uh, who cares what it’s called. Go make it. Its summer in a bowl.

Grilled Corn Salsa


  • 4 ears of corn on the cob, husked
  • 1 Anaheim pepper
  • 1 medium zucchini, cut in half
  • 1 can hot fire roasted chilies (8 oz.)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon medium chili powder
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon kosher salt
  • freshly ground pepper

1. Heat grill or grill pan. Spray with cooking spray and place ears of corn, pepper and cut zucchini on grill. (I had to do the corn first then the rest since my grill pan wasn’t big enough for everything at once). Turn occasionally so that all sides of get a little crispy. The corn takes the longest about 15 minutes. Let everything rest, to cool off.

2. Meanwhile, combine the rest of the ingredients in a medium-sized bowl. Stir to combine.

3. Cut the corn kernels off of the cob and place in bowl. Remove the charred skin from the Anaheim pepper – don’t worry if you don’t get it all off. Cut in half and remove seeds. Dice and put in bowl with corn. Dice the zucchini and add to the bowl. Stir everything together. Taste. It may need more salt or pepper.

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February 22, 2011

Food: Cinnamon and Ancho Chile Chicken Enchiladas

Cinnamon? Yes, that’s right. Mr. A was impressed. And I must say that I was too. These wouldn’t be the same without my dear old friend cinnamon.

I used to think cinnamon was just a breakfast spice but holy smokes I was pleasantly surprised. The combination of earthiness (is that a word?) from the cinnamon and the depth of the ancho chile (and of course all the other ingredients) was an amazing party in our mouths. That sounds weird but honestly, these are now on my dinner circuit.

I was only cooking for 2, but of course this recipe can be doubled if you had a larger crowd.

Makes 7 Enchiladas.


  • 2 chicken breasts, trimmed but left whole
  • 1 teaspoon cumin
  • 1 teaspoon ancho chile powder ( you will use more it this later on)
  • water
  • 2 cups salsa verde (medium, store-bought)
  • 1/2 – 1 teaspoon cinnamon
  • 2 teaspoons ancho chile powder
  • 1 teaspoon chili powder (medium & salt free)
  • a few dashes of cayenne pepper
  • sprinkle of red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 medium-sized zucchini, diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped green pepper
  • salt and pepper
  • flour tortillas
  • 2 cups Mexican blend cheese or grated pepper jack or your favorite melting cheese
  • to garish (optional) sour cream, cilantro and/or more salsa verde

Preheat oven to 400 degrees.

1. Place chicken, cumin and ancho chile powder into pot. Cover chicken with water. Place on high heat, covered. Once at a boil turn heat down to medium high and tilt the top so some of the steam can escape. Boil for 20 minutes or until you know the chicken is done. Remove chicken- place in bowl to cool. Discard cooking liquid. The next few steps can be completed while the chicken is brewing.

2. Combine salsa verde and all remaining spices together in a small bowl. Set aside.

3. Saute zucchini, onion and peppers together on low to medium heat. Sprinkle with salt and pepper. Stir occasionally so that the veggies don’t burn – they should cook in about 5 minutes. I sprinkled a little more ancho chile powder on top of the veggies while they were sauteing – love that stuff. Remove from heat.

4. Shred the chicken – either with two forks or pull apart with your fingers (the best cooking tool around). Pour 3/4 of the salsa verde and spice mixture into bowl with chicken. Mix so that chicken is coated.

5. Microwave tortillas for 45 seconds – warming them makes them easier to roll. Spray your glass baking pan with cooking spray or place a thin layer of salsa verde- this helps prevent the tortillas from sticking. This is when I set up a little assembly station with all the ingredients for me to build the individual enchiladas.

6. Place cheese onto tortilla, then a small amount of chicken, then a small amount of veggies (I say small amount because you want to ensure you can roll them and the two ends of the tortilla will meet together). Roll and place seam side down into glass pa.n. Repeat. Pour the remaining salsa verde and spice mixture on top of prepared enchiladas. Sprinkle more cheese on top.

7. Cover pan with foil. Cook for 20-25 minutes. I turned my oven up to 425 after 20 minutes and cooked them for an additional 10 minutes – just to ensure they were smoking hot.

8. Garish with some sour cream and many more salsa verde and a few sprigs of cilantro (optional).

I cooked some black beans with jalapeño’s and smoked paprika to add to the side of our plates.

** Spicy note: Of course if you don’t like things spicy, you can use mild salsa verde, chili powder and leave out the cayenne pepper and red pepper flakes.

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