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!!

Amy's Chicken Macaroni Salad

Amy's Chicken Macaroni Salad
(Photo by Amy Bradt)

This is very similar to my Shrimp & Macaroni Salad, but I prefer to use just Miracle Whip with chicken, versus the combination of that & mayonnaise.  The smaller Lemon Pepper rotisserie chickens from Walmart are the perfect size and seasonings for this recipe, and much cheaper than buying one and trying to roast yourself!

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients
1 cup dry elbow macaroni
1 cup sour cream
1 cup Miracle Whip
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon coarse ground pepper
1 cup chopped celery
1/3 cup finely chopped sweet onion
1 small rotisserie chicken, skinned, boned & cubed
2 tablespoons chopped fresh parsley
6 ounces Colby-jack or cheddar cheese, cubed

Directions
Cook macaroni according to directions, drain, but do not rinse.  In large bowl, mix sour cream, Miracle Whip, salt & pepper.  Add warm macaroni, and toss to coat.  Add remaining ingredients and chill for at least 2 hours.

Grilled Shrimp and Vegetable Kabobs

Grilled Shrimp Kabobs
(Photo by Amy Bradt)

Great light summer recipe!  The marinade is so flavorful, and they're very easy to prepare.  One of our standard "go-to" recipes for grilling time!

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 6 servings

Ingredients
2 1/2 tablespoons tomato paste
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 large shallot, coarsely chopped
4 large cloves garlic, coarsely chopped
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons sugar
1 teaspoon kosher salt
1 pound large or jumbo shrimp (21-25 per pound works best), peeled and de-veined
2 medium zucchinis, sliced 1/2-inch thick
1/2 red onion, cut into 1 inch pieces
8 ounces white mushrooms
1 red, yellow or orange pepper, cut into 1 inch pieces

Directions
To make the marinade, combine all of the ingredients except for the shrimp and vegetables in a mini food processor or blender; blend until the mixture forms a smooth paste, scraping sides often.
Combine approximately one-third of the marinade and the shrimp in a medium bowl and stir until shrimp are evenly coated.
Combine the remaining marinade and vegetables in large bowl, and stir until evenly coated. Let shrimp and vegetables marinate at room temperature for 30 minutes - 1 hour.
Preheat the grill to medium-high heat.
Meanwhile, alternately thread the shrimp and vegetables onto skewers (going through the top and bottom of each shrimp).
Grill on each side for about 4-5 minutes per side. Serve with rice pilaf or plain white rice.

Grilled Shrimp & Vegetable Kabobs
(Photo by Amy Bradt)

Notes
You can make this as an appetizer, using the shrimp only.  Just omit the vegetables, the marinade easily covers 2 pounds of jumbo shrimp.

Original recipe from: Once Upon a Chef

Shrimp-Étouffée Stuffed Filet Mignon

Picture Here

Shrimp-Stuffed Filet Mignon
(Photo by Cuisine at Home)

I've subscribed to Cuisine at Home Magazine since its inception way back in 1997, and have tried many of their wonderful recipes over the years.  This mouth-watering meal is perfect for birthday or other celebration dinners, and you can make most of it ahead of time, so you won't spend all night in the kitchen.  

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 4 servings

Ingredients
For the steaks:
4 filet mignon steaks, 2 inches thick (about 8 oz. each) 
Salt and black pepper
3 tablespoons olive oil

For the étouffée:
2 strips thick-sliced bacon, diced
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup diced celery 
1/4 cup minced green bell pepper
3 cloves garlic, minced
1 teaspoon Worcestershire sauce 
1/4 teaspoon ground thyme
2/3 cup beef or chicken broth
1 cup shrimp, peeled, deveined, and diced (8 oz.) 
Salt and Tabasco sauce to taste
1 slice white or wheat bread, buttered
3 sprigs fresh parsley leaves

For the Béarnaise sauce*:
1/2 cup dry white wine
2 tablespoons minced shallots
6  whole black peppercorns
1 sprig fresh tarragon 
Juice of ½ a lemon
12 tablespoons unsalted butter, cubed
3 egg yolks, beaten with 2 tablespoons water
1 tablespoons chopped fresh tarragon 
1/4 teaspoon Worcestershire sauce 
Salt and Tabasco to taste

Directions
Preheat oven to 400°.
For the steaks, tie each filet with a 14-inch piece of kitchen twine to help hold their shape. Pat filets dry with paper towels and season with salt and black pepper.
Sear steaks in oil in a large sauté pan over medium-high heat, 5 minutes per side. Transfer steaks to a cooling rack. 

Photo by Cuisine at Home

If you cut the pockets while the meat is warm, you'll lose those precious juices, so cool completely before cutting the pockets and stuffing.

Photo by Cuisine at Home

Use the tip of a knife to make an "X" about halfway into the filet.  Avoid cutting through the sides or bottom of the steak.  Lift one of the points from the center, and snip to make a loose flap, repeat this step at each point of the "X".

For the filling, cook bacon in a skillet over medium heat until fat is rendered but bacon is not yet crisp, about 3 minutes. Stir in flour and tomato paste; cook mixture until darkened slightly, about 3 minutes more.
Add celery, bell pepper, garlic, Worcestershire, and thyme. Cook vegetables until softened, 3–4 minutes.
Stir in broth and shrimp; simmer until thickened, about 7 minutes. Season filling with salt and Tabasco. Let filling cool.

Lift the flaps and spoon 2 to 3 tablespoons of the filling into the pockets.  Gently press the flaps down (they won't enclose the filling), then pile 1/3 cup more filling on top.  (At this point, you can finish the steaks in the oven, or cover with plastic wrap and chill for up to a day.  Remove from refrigerator 30 minutes before roasting).

Photo by Cuisine at Home

Before roasting, pulse bread and parsley in a food processor until crumbly. Sprinkle topping over stuffed filets. 

Roast filets on a rack, 20–30 minutes. Let filets rest, then remove strings.

For the sauce, heat wine, shallots, peppercorns, tarragon sprig, and lemon juice to a boil in a saucepan. Simmer liquid until reduced to 2 tablespoons, about 5 minutes. Reduce heat to medium.
Gradually add butter a few pieces at a time, whisking constantly until melted. Decrease heat to low; strain and return liquid to saucepan.
Slowly whisk egg yolk mixture into butter mixture a little at a time. Cook sauce until thickened, about 3 minutes.
Off heat, add tarragon and ¼ teaspoon Worcestershire; season with salt and Tabasco. Serve sauce over filets.

Notes
*I usually just use the Knorr Béarnaise sauce....unless my brother-in-law, Mike, is here...I wouldn't hear the end of it if I made packaged sauce for him!

Original recipe from: Cuisine at Home December 2005