Mexican Rice

Mexican Rice
(Photo by Amy Bradt)

This is a great recipe for authentic restaurant-style Mexican rice.  Great served with Beef Enchiladas or Shrimp Enchiladas, or Street Tacos.  We like to use the Hot version of Rotel tomatoes, feel free to use the mild if you don't want too much heat!

Printable Recipe

Recipe by: Amy Bradt                                                                         Yield: 10 servings

Ingredients
1 1/2 cups uncooked jasmine rice
1/4 cup butter
1 small onion, chopped
1 1/2 teaspoons minced garlic, crushed
1/2 cup carrots, chopped
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 envelope Sazon Goya con Cilatro y Achiote dry soup mix*
2 teaspoons tomato bullion
1/3 cup frozen sweet peas
1 (10.5-ounce) can Campbell's undiluted chicken broth
1 (14.5-ounce) can Swanson's reduced sodium chicken broth
1 (10-ounce can) Hot Rotel Tomatoes with green chiles, undrained

Directions
Rinse and drain rice in a fine mesh strainer.

Heat butter in large skillet over medium heat.  Add onions, garlic and carrots and sauté until onions are softened.  Add uncooked rice and saute until rice begins to brown, stirring to keep rice from sticking to pan, about 5 minutes.

Add remaining ingredients and stir.  Cover and bring to a boil and then reduce heat and simmer on low about 15 minutes.  Turn off heat and leave pan covered another 20-25 minutes (until all the liquid has been absorbed).  Fluff with fork when rice is done.

Notes
Rinsing and draining the rice removes the starch, which causes the rice to clump.

Adapted from: Lydia Jordan (Southwest Airline Employee)

Beef Enchiladas

Beef Enchiladas with Flour Tortillas
(Photo by Gimme Some Oven)

Beef Enchiladas with Corn Tortillas
(Photo by Food Network)

What makes these enchiladas so freaking good is the homemade enchilada sauce.  It is good with either flour or corn tortillas, and goes great with Mexican Rice.

Printable Recipe

Recipe by: Amy Bradt                                                                         Yield: 8 servings

Ingredients

For the Enchilada Sauce:
2 tablespoons avocado oil (or butter)
2½ tablespoons flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock

For the Enchiladas:
1½ pounds lean ground beef
salt and pepper
1 small white onion, peeled and diced
1 (4-ounce) can diced green chiles
1 (15.5-ounce) can black beans, rinsed and drained
8 large flour tortillas*
3 cups Mexican-blend shredded cheese
1/4 cup chopped fresh cilantro

Directions
For the Enchilada Sauce:
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thickened.

For the Enchiladas:
Heat oven to 350°F.  Grease a 9 x 13-inch baking pan with cooking spray.  Set aside.
Cook the ground beef in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks.  Using a slotted spoon, transfer the beef to a separate bowl and set aside.  Drain the grease, reserving 1 tablespoon in the pan.

Add the onion to saute pan and cook for 5 minutes until is is soft and translucent.  Stir in the green chiles and cook for 1 minute to warm, stirring occasionally.  Remove pan from heat, and add the ground beef, rinsed beans and 1/4 cup enchilada sauce into the onion mixture, stir until combined.  Set aside.

To assemble the enchiladas, lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Portion about an 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining tortillas.  Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle with the remaining shredded cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro. 

Notes
I like to use butter if I don't have the avocado oil, and I increased the flour to make it a bit thicker.  *I've also made this using 12 corn tortillas, but you'll have to cook the tortillas in a small bit of oil before stuffing to keep from falling apart.

Original recipe from: Gimme Some Oven

Creamy Cranberry Coleslaw with Raspberry Vinagrette

Creamy Cranberry Coleslaw with Raspberry Vinagrette
(Photo by Just A Pinch)

When this popped up on Facebook during our vacation in Minnesota, I knew I had to give it try for a side dish for hamburgers.  It's now my sister's favorite coleslaw, great recipe, very easy to make!!

Printable Recipe

Recipe by: Amy Bradt                                                                      Yield: 8-10 servings

Ingredients
1 14-ounce package coleslaw
1 12-ounce package broccoli slaw
1 6-ounce package Craisins
1 granny smith apple, peeled, cored and chopped
1 cup mayonnaise
1/2 cup Kraft raspberry vinaigrette
3 tablespoons vinegar
2 tablespoons sugar
salt and pepper; to taste

Directions
Mix first 4 ingredients together in a large bowl.  In small bowl, whisk together remaining ingredients until thoroughly combined.  Pour over cole slaw mixture, and mix thoroughly.  Place in refrigerator, covered, until ready to serve.

Notes
If your store doesn't carry the broccoli slaw, just use two packages of the regular coleslaw blend.

Original recipe from: Just a Pinch

Shoepeg Corn Dip

Shoepeg Corn Dip
(Photo by Amy Bradt)

A fellow co-worker of Skippy's made this dip about 15 years ago, and everyone raved about it.  He was gracious enough to share the recipe, and he'll be thrilled to know it made it to our "favorite recipes" place!

Printable Recipe

Recipe by: Kevin Morris (Southwest Employee)                                   Yield: 8 servings

Ingredients
2 (12-ounce) cans shoepeg corn, drained
8 ounces cream cheese
1 stick butter
1/4 cup milk
1/2 teaspoon garlic powder
1 (4-ounce) can diced green chiles
2 tablespoons minced onion
Chili powder
Fresh chopped parsley

Directions
Preheat oven to 350°.  Melt the margarine and cream cheese in a glass casserole dish in the microwave. Mix well. Add to the cheese mixture, corn, garlic powder, milk, and chiles.  Mix well.  Bake at 350º for 20 minutes.   Remove and sprinkle with chili powder and parsley.  Serve with tortilla chips.

Notes
I made this on our 4th of July camping trip to Minnesota, and the small local grocery store didn't carry shoepeg corn, so I used a 15-ounce can of White Whole Kernel Sweet corn, and one 11 ounce can of Jalapeno corn, tasted great!!