Tex-Mex Recipes: From Texas to Mexico Enjoy Delicious Tex-Mex Cooking [2 ed.] 9798636948742

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Tex-Mex Recipes From Texas to Mexico Enjoy Delicious Tex-Mex Cooking

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Table of Contents Tilapia South of the Border Style 9 Catalina’s Salad 12 Nacharito Bake 13 La Águila Dip 14 October’s Tex Mex Soup 15 A True Texan Cake 16 Tuesday’s San Miguel Potatoes 18 Puerto Vallarta x Houston Meatloaf 19 Chipotle Burgers 20 Tex Mex Seafood Sampler 21 Mexican Mac n Cheese 22 La Paz Corn Soup 23 Fort Worth Party Dip 26 Cajun Texas Sirloin Burgers 27 Enchilada Clásico 28 Cinco De Mayo Chili 29 I ♥ Mexican Chili 30 Classical Chicken Tacos 31

Saturday Night Texan Rice 32 Traditional Mexican Spicy Vermicelli 33 A Tex-Mex Breakfast 34 Tex Mex Pasta 35 Mexico City-San Antonio Pierogies 38 Santa Clara Bacon Lettuce and Tomato 40 Rio Rancho Deviled Eggs 41 Santa Fe Cheeseburgers 42 Houston Style Guacamole Sauce 43 Tex Mex Vegan Lunch Box 44 Texas Mexican Coffee 45 Friday Night Goulash 46 Mexican Style Ice Cream Dessert 47 Texas Breakfast 50 Turquía Peppers 51 A Southern Style Potato Salad 52 Pinto Beans from Texas 53 Easy Jalapeno Bites 54 Texas Style Fried Chicken 55 Sweet Honey Chicken 56

Texas Mexican Burritos 57 Authentic Southern Corn 58 Black Eyed Peas in Texas 59 Classical Mexican Quesadillas I 62 Classical Mexican Quesadillas II 63 Mozzarella Chicken 64 Mexican Beef 65 Mexican Casserole 66 Rancho Minestrone Beef Soup 67 Maggie’s Easy Texas Style Black Bean Burgers 68 Enchiladas 69 Mexican Style Rice 70 Cod Stew 71 Texas Casserole 74 Reuben 75 Texas Mexican Salad 76 A Texas Cajun Egg Sandwich Breakfast 77 Easy Texas Grilled Chicken 78 Spicy Sweet Potatoes 79 Texas Mexican Shark with Noodles 80

Texas Style Paella 81 Cajun Fries 82 Southern Linguineb 83 Texas Cayenne and Pepper Meatloaf 86 Texas Style Spicy Rice 87 South-American Sushi 88 A Mexican Pasta 89 Caribbean x Mexican Chuck Roast 90 Maize Flour Drink 91 Real Authentic Tamales 92 Fresh Green Enchiladas 94 Red, White, and Green Soup 98 Azteca Tacos 100 Cinnamon Sticks From Mexico 101 How to Make Chimichangas 102 Tampico Inspired Meal Pie 103 A South American Salad 104 Cream Cheese and Corn Casserole 105 Santa Clara Pudding 106 Mexican Skillet 107

Spicy Honey Tilapia Tacos 108 I ❤ Latin Couscous 112 Yammy Wammy Mexican Bake 113 Palo Pepperjack Potatoes 114 Holiday Rice with Spice 115 Zucchini Dreaming 116

Tilapia

South of the Border Style

Prep Time: 20 mins Total Time: 1 hr 28 mins Servings per Recipe: 4 Calories 225 kcal Fat 14.9 g Carbohydrates 4.8g Protein 18.3 g Cholesterol 31 mg Sodium 141 mg

Ingredients 4 (3 oz.) fresh tilapia fillets 1/4 C. olive oil 1/4 C. fresh lime juice 2 tomatoes, chopped 2 fresh jalapeno peppers, sliced into rings

8 sprigs cilantro leaves salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

In a glass baking dish, arrange the tilapia fillets. Drizzle with the olive oil and lime juice evenly and season with the salt and pepper. Keep in the room temperature for about 1 hour. In a non-stick skillet, place the tilapia fillets on medium heat. Pour the lime juice mixture from the baking dish on top. Arrange the tomatoes, jalapeños and cilantro over the fillets and cook for about 4 minutes per side.

Tilapia South of the Border Style

9

CATALINA’S

Salad

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 10 Calories 542 kcal Fat 33.1 g Carbohydrates 52.7g Protein 10.7 g Cholesterol 12 mg Sodium 1077 mg

Ingredients 1 (15 oz.) can pinto beans, drained and rinsed 1 (15 oz.) can black beans, rinsed and drained 1 1/2 C. shredded Cheddar and Monterey cheese blend 1 (10 oz.) package chopped romaine lettuce

3 tomatoes, chopped 1 (16 oz.) bottle Catalina salad dressing 1 (16 oz.) package corn chips

Directions 1. In a large bowl, mix together the pinto beans, black beans, cheese, lettuce and tomatoes. 2. Add 3/4 of the bottle of the dressing and mix well. 3. Add the corn chips before serving.

12

Catalina’s Salad

Nacharito Bake

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 480 kcal Fat 29.5 g Carbohydrates 31.1g Protein 24.2 g Cholesterol 71 mg Sodium 1209 mg

Ingredients 1 (10 oz.) bag nacho cheese-flavored corn chips, crushed 1 tbsp butter 1 small onion, finely chopped 1 (14.5 oz.) can diced tomatoes 1 (10.75 oz.) can condensed cream of chicken soup 1 (10.75 oz.) can cream of mushroom soup 1 (4.5 oz.) can chopped green chilis

1/3 C. milk 2 tbsp sour cream 1 tsp chili powder 1 tsp ground cumin 2 1/2 C. chopped cooked chicken 1 (8 oz.) package shredded sharp Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. Spread the corn chip crumbs in the bottom of the prepared baking dish and press downwards. 3. In a large skillet, melt the butter on medium-high heat and sauté the onion for about 6-7 minutes. 4. In a large bowl, add the diced tomatoes, cream of chicken soup, cream of mushroom soup, green chilis, milk, sour cream, chili powder, cumin, chicken and cooked onion and stir to combine. 5. Place the mixture over the corn chips evenly and top with the Cheddar cheese. 6. Cook in the oven for about 55-60 minutes. 7. Remove from the oven and keep aside for about 10 minutes before serving.

Nacharito Bake

13

LA ÁGUILA

Dip

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 390 kcal Fat 29.8 g Carbohydrates 11.5g Protein 19.1 g Cholesterol 84 mg Sodium 925 mg

Ingredients 1 lb. ground beef 1 tsp chili powder 1 (16 oz.) can vegetarian refried beans 1 yellow onion, chopped 2 (4 oz.) cans chopped green chili peppers, drained 1 (16 oz.) jar picante sauce 1/2 lb. Muenster cheese, cubed

1/2 lb. Monterey Jack cheese, cubed 1 (16 oz.) container sour cream 5 pieces turkey bacon

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium-high heat and cook the bacon till browned completely. Drain the excess grease from the skillet. Stir in the chili powder and cook for about 5 minutes. In an 8x8-inch baking dish, spread the refried beans, followed by the ground beef mixture, onion, green chili peppers, picante sauce, Muenster cheese and Monterey Jack cheese. 6. Cook in the oven for about 35-45 minutes. 7. Serve with a topping of the sour cream.

14

La Águila Dip

October’s

Tex Mex Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 684 kcal Fat 30.5 g Carbohydrates 59.2g Protein 45.7 g Cholesterol 112 mg Sodium 2036 mg

Ingredients 1 tbsp olive oil 1/2 C. minced onion 3 cloves garlic, minced 2 tsp chili powder 1/2 tsp cumin 1/2 tsp oregano 4 C. water 1 (10.75 oz.) can condensed tomato soup 1 (28 oz.) can diced tomatoes 1 C. salsa 4 C. shredded cooked turkey 1 tbsp dried parsley 3 chicken bouillon cubes 1 (14 oz.) can black beans, rinsed, drained

2 C. frozen corn 1/2 C. sour cream 1/4 C. chopped fresh cilantro Toppings: 6 C. corn tortilla chips 3/4 C. chopped green onion 1 C. shredded Cheddar-Monterey Jack cheese blend 1/2 C. chopped fresh cilantro 1/2 C. sour cream

Directions 1. In a large pan, heat the olive oil on medium heat and sauté the minced onions for about 4 minutes. 2. Add the garlic, chili powder, cumin and oregano and sauté for about 1 minute. 3. Stir in the water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes and bring to a boil. 4. Reduce the heat and simmer for about 5 minutes. 5. Add the black beans, corn, sour cream and cilantro and simmer for about 20-30 minutes. 6. Serve the soup with a topping of the crushed tortilla chips, chopped green onion, shredded cheese, additional cilantro and sour cream.

October’s Tex Mex Soup

15

A TRUE

Texan Cake

Prep Time: 30 mins Total Time: 45 Servings per Recipe: 15 Calories 449 kcal Fat 22.8 g Carbohydrates 57.7g Protein 7g Cholesterol 32 mg Sodium 379 mg

Ingredients 2 C. all-purpose flour 1 1/2 C. brown sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 C. margarine 1 C. water 1/4 C. unsweetened cocoa powder 1 tbsp instant coffee granules 1/3 C. sweetened condensed milk 2 eggs 1 tsp vanilla extract

1/4 C. margarine 1/4 C. unsweetened cocoa powder 1 tbsp instant coffee granules 2/3 C. sweetened condensed milk 1 C. confectioners' sugar 1 C. slivered, toasted almonds

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 15x10-inch jelly roll pan. 2. In a bowl, mix together the flour, baking soda, brown sugar, cinnamon and salt. 3. In a small pan, melt 1 C. of the margarine. 4. Stir in the water, 1/4 C. of the cocoa and 1 tbsp of the instant coffee and bring to a boil. 5. Remove from the heat. 6. Make a well in the center of the flour mixture. 7. Place the cocoa mixture in the well of the flour mixture. 8. Add 1/3 C. of the sweetened condensed milk, eggs and vanilla and mix till well combined. 9. Transfer the mixture into the prepared pan. 10. Cook in the oven for about 15-20 minutes. 11. Remove from the oven and keep aside to cool. 16

A True Texan Cake

12. For the coffee glaze in a small pan, melt 1/4 C. of the margarine. 13. Add 1/4 C. of the cocoa, 1 tbsp of the instant coffee and sweetened condensed milk, and confectioners' sugar and stir to combine. 14. Fold in the almonds. 15. Spread the glaze over the warm cake.

17

TUESDAY’S

San Miguel Potatoes

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 420 kcal Fat 13.2 g Carbohydrates 60.3g Protein 17.2 g Cholesterol 25 mg Sodium 681 mg

Ingredients 4 baking potatoes 1 tbsp vegetable oil 1 onion, chopped 1 large green bell pepper, chopped 1 tsp minced garlic 1 (16 oz.) can chili beans in spicy sauce, undrained 1 tbsp vegetarian Worcestershire sauce

1/2 tsp minced jalapeno peppers 1 C. shredded Monterey Jack cheese

Directions 1. With a sharp knife, scrub the potatoes and prick in several places. 2. Place the potatoes onto a paper towel and arrange in a microwave and microwave on high for about 8 minutes. 3. Turn and rotate the potatoes and microwave for about 8-10 minutes. 4. In a medium skillet, heat the oil on medium-high heat and sauté the onions and bell peppers till softened. 5. Stir in the beans, Worcestershire sauce, and jalapeño peppers. 6. Reduce the heat to low and simmer, covered for about 5-6 minutes. 7. Split the potatoes and top with the bean mixture. 8. Serve with a sprinkling of the cheese.

18

Tuesday’s San Miguel Potatoes

Puerto Vallarta

x Houston Meatloaf

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 711 kcal Fat 56.9 g Carbohydrates 9.8g Protein 39.2 g Cholesterol 264 mg Sodium 1605 mg

Ingredients 1 1/2 lb. ground beef 2 eggs 1 (14.5 oz.) can diced tomatoes with green chili peppers 1 tbsp onion powder

1 tbsp ground black pepper 1 tsp salt 1 slice white bread, cut into cubes 4 slices American cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, mix together the ground beef, eggs, diced tomatoes and green chili peppers, onion powder, ground black pepper, salt and bread. 3. Transfer the mixture into a 9x5-inch loaf pan and top with the cheese. 4. Cook in the oven for about for about 1 hour.

Puerto Vallarta x Houston Meatloaf

19

CHIPOTLE

Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 3 Calories 691 kcal Fat 44.2 g Carbohydrates 35.4g Protein 37.3 g Cholesterol 129 mg Sodium 1574 mg

Ingredients 1 lb. ground beef 3 tbsp chili seasoning mix 2 chipotle peppers in adobo sauce, minced 1/2 fluid oz. beer 1/4 C. mayonnaise

1 chipotle pepper in adobo sauce, minced 6 (1 oz.) slices white bread 6 (1/2 oz.) slices pepper jack cheese

Directions 1. In a bowl, mix together the ground beef, chili seasoning mix, 2 minced chipotle peppers with adobo sauce, and the beer. 2. Make 3 equal sized patties from the mixture. 3. In a small bowl, mix together the mayonnaise and 1 minced chipotle pepper with adobo sauce. 4. Spread the mayonnaise mixture over the bread slices evenly and top with a slice of pepper jack cheese. 5. Heat a large skillet over medium-high heat and cook the patties for about 5-7 minutes per side. 6. Place 1 burger over 1 slice of the bread and cover with the remaining slices to make sandwiches. 7. Drain the skillet, reserving 2 tbsp of the grease. 8. Heat the reserved grease in the skillet on medium-high heat and cook the sandwiches for about 1-2 minutes per side.

20

Chipotle Burgers

Tex Mex

Seafood Sampler

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 528 kcal Fat 14.8 g Carbohydrates 50.6g Protein 46.3 g Cholesterol 232 mg Sodium 706 mg

Ingredients 1 (16 oz.) package uncooked wide egg noodles 1 tsp olive oil 1 lb. shark steaks, cut into chunks 1 lb. frozen medium shrimp

1 (14.5 oz.) can diced tomatoes and green chilis 2 C. shredded mozzarella cheese ground black pepper to taste

Directions 1. 2. 3. 4.

In a large pan of lightly salted boiling water, cook the egg noodles for about 6-8 minutes. Drain well and keep aside. In a bowl, mix together the shark, shrimp, tomatoes and green chilis. In a skillet, heat the olive oil on medium heat and cook the shark mixture, covered for about 15 minutes. 5. Place the shark mixture over the cooked egg noodles and serve with a sprinkling of the mozzarella cheese and pepper.

Tex Mex Seafood Sampler

21

MEXICAN

Mac n Cheese

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 384 kcal Fat 21.1 g Carbohydrates 27.1g Protein 19 g Cholesterol 73 mg Sodium 784 mg

Ingredients 1 lb. lean ground beef 1 (1.25 oz.) package taco seasoning mix 1 (7.3 oz.) package white Cheddar macaroni and cheese mix

2 tbsp butter 1/4 C. milk

Directions 1. Heat a large skillet on medium heat and cook the beef till browned completely. 2. Drain the excess grease from the skillet. 3. Add the taco seasoning and water according to seasoning package directions and simmer for about 10 minutes. 4. Remove from the heat and keep aside. 5. Prepare the macaroni and cheese according to package's directions, adding butter and milk as indicated. 6. Add the beef mixture and stir to combine. 7. Serve immediately.

22

Mexican Mac n Cheese

La Paz

Corn Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 299 kcal Fat 18.6 g Carbohydrates 29.5g Protein 8.6 g Cholesterol 45 mg Sodium 706 mg

Ingredients 1 1/2 C. chopped onion 2 tbsp margarine 1 tbsp all-purpose flour 1 tbsp chili powder 1 tsp ground cumin 1 (16 oz.) package frozen corn kernels, thawed

2 C. medium salsa 1 (14.5 oz.) can chicken broth 8 oz. cream cheese, softened 1 C. milk

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, melt the margarine and sauté the onion. Stir in the flour, chili powder and cumin. Add the corn, picante sauce and broth and bring to a boil. Remove from the heat. In a small bowl, add the cream cheese. Gradually add 1/4 C. of the hot mixture into cream cheese and stir to combine well. Add cream cheese mixture and milk into the pan, stirring till well combined and cook till heated completely. 8. Serve immediately.

La Paz Corn Soup

23

FORT WORTH

Party Dip

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 299 kcal Fat 18.6 g Carbohydrates 29.5g Protein 8.6 g Cholesterol 45 mg Sodium 706 mg

Ingredients 1 (16 oz.) can refried beans 1 C. guacamole 1/4 C. mayonnaise 1 (8 oz.) container sour cream 1 (1 oz.) package taco seasoning mix 2 C. shredded Cheddar cheese

1 tomato, chopped 1/4 C. chopped green onions 1/4 C. black olives, drained

Directions 1. In a large serving dish, spread the refried beans and top with the guacamole. 2. In a medium bowl, mix together the mayonnaise, sour cream and taco seasoning mix. 3. Spread the mayonnaise mixture over the layer of guacamole evenly, followed by a layer of the Cheddar cheese, tomato, green onions and black olives.

26

Fort Worth Party Dip

Cajun

Texas Sirloin Burgers

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714 kcal Fat 49.1 g Carbohydrates 28.5g Protein 38.3 g Cholesterol 132 mg Sodium 1140 mg

Ingredients 1/2 C. mayonnaise 1 tsp Cajun seasoning 1 1/3 lb. ground beef sirloin 1 jalapeno pepper, seeded and chopped 1/2 C. diced white onion 1 clove garlic, minced 1 tbsp Cajun seasoning

1 tsp Worcestershire sauce 4 slices pepper jack cheese 4 hamburger buns, split 4 leaves lettuce 4 slices tomato

Directions 1. Set your grill for medium-high heat and grease the grill grate. 2. In a small bowl, mix together the mayonnaise and 1 tsp of the Cajun seasoning. 3. In a large bowl, add the ground sirloin, jalapeño pepper, onion, garlic, 1 tbsp of the Cajun seasoning and Worcestershire sauce and mix till well combined. 4. Make 4 equal sized patties from the mixture. 5. Cook the patties on the grill for about 5 minutes from both sides. 6. During the last 2 minutes, place a cheese slice over each patty. 7. Spread the seasoned mayonnaise onto the insides of the buns evenly. 8. Arrange the burgers in the buns and top with the lettuce and tomato before serving.

Cajun Texas Sirloin Burgers

27

ENCHILADA

Clásico

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 794 kcal Fat 49.1 g Carbohydrates 40.4g Protein 47.1 g Cholesterol 172 mg Sodium 1915 mg

Ingredients 2 lb. ground beef 3 tbsp chili powder 2 tbsp paprika 1 tbsp ground cumin 1 tbsp garlic powder 1 tsp salt 1 (8 oz.) can tomato sauce 4 C. water 1/2 C. all-purpose flour, divided

1 1/2 tsp sugar 2 tbsp cooking oil 12 (6 inch) corn tortillas 4 C. shredded American cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium heat and cook the beef till browned completely. Drain the excess grease from the skillet. Stir in the chili powder, paprika, cumin, garlic powder and salt. Add the tomato sauce and 2 C. of the water and simmer on low heat. In a bowl, add the remaining water, flour and sugar and stir till the flour is dissolved. Stir the flour mixture into the meat sauce and simmer for about 10 minutes. Meanwhile in another skillet, heat the oil on medium-high heat and warm the tortillas till pliable. 9. Fill each tortilla with a little bit of cheese, reserving some for sprinkling on top. 10. Arrange the rolled tortillas in a 13x9-inch baking dish and top with the meat sauce. 11. Sprinkle with the remaining cheese. 12. Cook in the oven for about 25 minutes.

28

Enchilada Clásico

Cinco De Mayo Chili

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 411 kcal Fat 17.2 g Carbohydrates 46.8g Protein 25.1 g Cholesterol 57 mg Sodium 1039 mg

Ingredients 1/4 C. Mazola(R) Corn Oil 1 lb. ground turkey 1 C. diced onion 1 tsp minced garlic 2 tbsp chili powder 1 tbsp ground cumin 1 tbsp chicken-flavored bouillon powder 1 (15 oz.) can black beans, rinsed and drained 1 (11 oz.) can Mexi-corn, drained

1 (12 oz.) package frozen diced butternut squash, thawed 1 (28 oz.) can crushed tomatoes 1 C. water 1/3 C. ketchup Garnishes: Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Directions 1. In a large pan, heat the oil on medium heat and stir fry the turkey for about 5-7 minutes, breaking apart. 2. Add the onions, garlic, chili powder, cumin and bouillon powder and cook for about 3-5 minutes. 3. Stir in the vegetables, tomatoes, water and ketchup and bring to a boil. 4. Reduce the heat to low and simmer for about 10 minutes. 5. Serve with a topping of the desired garnishing.

Cinco De Mayo Chili

29

I♥

Mexican Chili

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 657 kcal Fat 18.3 g Carbohydrates 82.4g Protein 45.2 g Cholesterol 87 mg Sodium 541 mg

Ingredients 1 1/2 C. dry black beans 2 tbsp olive oil 1 lb. ground turkey 1 large sweet onion, chopped 1 (28 oz.) can diced tomatoes 3 ears corn, kernels cut from cob 1 tbsp maple syrup 1 tbsp molasses 1 tbsp Hungarian paprika

1 tbsp chili powder 1 tbsp garlic powder 1/2 tsp chipotle chili powder 1/4 tsp cayenne pepper sea salt to taste 1 (8 oz.) container plain yogurt (optional) 1 bunch green onions, diced (optional)

Directions 1. In a large pan, add the black beans and enough water to cover and bring to a boil. Reduce the heat to medium-low and simmer for about 30-40 minutes. Drain the beans and return into the pan. 2. Meanwhile in a large cast-iron skillet, heat the olive oil on medium heat and stir fry the turkey for about 10 minutes. 3. Add the sweet onion and cook, stirring for about 10 minutes. 4. Add the turkey mixture into the pan with the black beans. 5. Stir in the tomatoes, corn kernels, maple syrup, molasses, Hungarian paprika, chili powder, garlic powder, chipotle chili powder, cayenne pepper and sea salt and bring to a simmer. 6. Cook for about 15-20 minutes. 7. Serve with the topping of the yogurt and green onions.

30

I ♥ Mexican Chili

Classical

Chicken Tacos

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 403 kcal Fat 14.9 g Carbohydrates 49.3g Protein 18.8 g Cholesterol 39 mg Sodium 1049 mg

Ingredients 4 C. water 1 (16 oz.) package yellow rice 5 tbsp olive oil, divided (optional) 1 lb. boneless chicken, cut into 3/4-inch cubes 1 (1 oz.) package chicken taco seasoning mix

1 (16 oz.) can black beans, rinsed and drained 1 1/2 C. shredded Mexican cheese blend 1 (4 oz.) can sliced olives 1 jalapeno pepper, seeded and minced 12 corn tortillas 1 tbsp vegetable shortening

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a pan, add the water and bring to a boil. Add the rice and 1/4 C. of the olive oil and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. In a skillet, heat 1 tbsp of the olive oil on medium heat and stir fry the chicken and taco seasoning mix for about 5-10 minutes. Stir in the rice, black beans, Mexican cheese blend, olives, and jalapeño pepper and cook for about 5 minutes. Heat another skillet on medium-high heat and warm each tortillas for about 1-2 minutes. Fill each tortilla with about 1/2 C. of the chicken mixture, folding tortilla over filling. In a skillet, heat the shortening on medium heat and fry the filled tortillas for about 2-3 minutes per side.

Classical Chicken Tacos

31

SATURDAY NIGHT

Texan Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 177.0 Fat 5.2g Cholesterol 0.0mg Sodium 295.9mg Carbohydrates 27.8g Protein 4.1g

Ingredients 2 cloves peeled and halved garlic 2 tbsp vegetable oil 1 C. long grain white rice ( not instant or fast cooking) 1 (14 1/2 oz.) cans chicken broth 1/4 C. salsa

1/4 C. chopped diced carrot 1/4 C. frozen corn

Directions 1. In a heavy pan, heat the oil on high heat and cook the garlic till browned, stirring occasionally. 2. Remove the garlic cloves from the pan. 3. Add the rice into the garlic oil and reduce the heat to medium-high. 4. Cook, stirring constantly till the rice become brown. 5. Add broth, salsa, carrots and corn and reduce the heat to low. 6. Cook, covered for about 20 minutes. 7. With a fork, fluff the rice before serving.

32

Saturday Night Texan Rice

Traditional

Mexican Spicy Vermicelli

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 311.6 Fat 7.9g Cholesterol 0.0mg Sodium 891.6mg Carbohydrates 51.7g Protein 9.2g

Ingredients 2 tbsp vegetable oil 1 medium onion, chopped 2 garlic cloves, minced 8 oz. vermicelli, broken up, 2 C. 1 tsp salt 1/2 tsp pepper 1/2 tsp cumin

1 (4 oz.) cans green chilies, chopped 1 (8 oz.) cans tomato sauce 2 C. water

Directions 1. In a wide skillet, heat the oil on medium heat and cook the onion for about 10 minutes, stirring occasionally. 2. Add the garlic and cook for about 1-2 minutes. 3. Break the vermicelli into 2-inches pieces and add into the skillet. 4. Cook for about 3-4 minutes, stirring occasionally. 5. Add the salt, pepper, cumin, green chilies, tomato sauce and water and bring to a boil on high heat. 6. Reduce the heat to low and simmer, covered for about 10 minutes.

Traditional Mexican Spicy Vermicelli

33

A TEX-MEX

Breakfast

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 413.7 Fat 33.4g Cholesterol 230.5mg Sodium 945.7mg Carbohydrates 16.1g Protein 13.3g

Ingredients 3 C. Simply Potatoes® Shredded Hash Browns 1/2 tsp salt 2 tsp cumin, divided 1/2 tsp chili powder 1/2 C. panko breadcrumbs 1/3 C. Mexican cheese, shredded blend 3 tbsp vegetable oil 1 tbsp butter

4 eggs 2/3 C. sour cream 2 tbsp cilantro 2 tbsp sun-dried tomatoes, chopped 3 scallions, finely chopped 1/2 C. salsa 4 slices turkey bacon, cooked

Directions 1. In a bowl, add the hash browns, salt, 1 tsp of the cumin, chili powder, panko and cheese and stir till well combined. 2. Divide the potato mixture into 4 portions. 3. In a large skillet, heat the oil on medium heat until hot and cook the potato stacks for about 3 minutes. 4. Carefully, flip the side and cook till golden from both sides. 5. Transfer the stacks into a dish and cover with a foil paper. 6. In a non-stick skillet, melt the butter on low heat. 7. Add the eggs, one at a time and cook for about 2-3 minutes. 8. Flip and cook till done completely. 9. Meanwhile in a small bowl, mix together the sour cream, cilantro, reserved cumin, tomatoes and the whites of the scallions. 10. Arrange 1 haystack on a small plate and top with an egg, followed by 2 tbsp of the salsa, a slice of bacon cut in half and crossed and a dollop of the sour cream. 11. Serve with a garnishing of the greens from the scallions. 34

A Tex-Mex Breakfast

Tex Mex Pasta

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 688.5 Fat 26.6g Cholesterol 104.0mg Sodium 850.0mg Carbohydrates 75.8g Protein 36.4g

Ingredients 1 lb fusilli 3 tbsp butter 1/4 C. all-purpose flour 2 1/2 C. milk 1 tsp salt 2 C. old cheddar cheese, grated 2 C. diced cooked chicken

3/4 C. frozen corn 1/3 C. green onion, thinly sliced 1/3 C. salsa

Directions 1. Prepare the pasta according to package's directions. 2. Drain and transfer into a large bowl. 3. Meanwhile, in a medium pan, melt the butter on medium heat and stir in the flour till blended. 4. Gradually add the milk and salt, beating continuously. 5. Bring to a boil, stirring continuously. 6. Reduce the heat to medium-low and simmer for about 1 minute. 7. Reduce the heat to low and slowly, add the cheese, stirring till melted. 8. Stir in the chicken, corn, green onions and salsa and cook till heated completely. 9. Transfer the chicken mixture into the bowl with the pasta and sprinkle with the additional grated Cheddar cheese if desired.

Tex Mex Pasta

35

MEXICO CITY

San Antonio Pierogies

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 561.4 Fat 33.3g Cholesterol 230.5mg Sodium 945.7mg Carbohydrates 16.1g Protein 13.3g

Ingredients FOR THE DOUGH 2 C. flour 1 egg ( beaten) 1/2 tsp salt 1/4 C. butter ( cold and cubed) 1/2 C. sour cream FOR THE FILLING 1 lb ground turkey 1/2 C. finely diced onion 2 minced garlic cloves 1/4 C. corn kernel (frozen) 3 chipotle peppers, minced 2 tbsp of the adobo sauce 1/4 tsp salt

1/2 tsp paprika 1/4 tsp cumin 1/4 tsp cayenne 1 C. chicken stock 2 C. Simply Potatoes Traditional Mashed Potatoes 1/2 C. colby-monterey jack cheese 2 -3 tbsp melted butter FOR THE DIPPING SAUCE 1 C. sour cream 3 tbsp taco seasoning 1 tbsp chopped green onion

Directions 1. For the dough in a food processor, pulse the flour and salt and pulse to break up any lumps. 2. Add the beaten egg and pulse 2-3 times. 3. Add the sour cream and butter and pulse for about 5-6 times. 4. Place the dough onto a smooth surface and shape into a ball. 5. In a plastic wrap, wrap the dough and refrigerate for at least 20 minutes. 6. For filling, heat a pan and cook the turkey till browned and then start breaking apart the meat. 7. Stir in the chopped onions, salt, paprika, cumin and cayenne and cook till the onions become softened. 38

Mexico City-San Antonio Pierogies

8. Stir in the corn and chipotle peppers and garlic and cook for about 1 minute. 9. Stir in the Adobo Sauce and 1/4 C. of the chicken stock and cook, stirring till almost all the liquid is absorbed. 10. Add 1/4 C. of the chicken stock and cook, stirring till almost all the liquid is absorbed. 11. Now, add the remaining 1/2 C. of the chicken stock and cook, stirring till most of the liquid is absorbed. 12. Remove from the heat and keep aside to cool. 13. In a bowl, mix together the Simply Potatoes Mashed Potatoes and cheese. 14. Divide the dough into 1-inch balls and dust with the flour. 15. Place the dough onto a floured surface and roll into 3-4 inch rounds. 16. In the middle of each round, place a spoon full of the potato mixture, followed by a spoonful of the taco filling. 17. Fold in half and press together at the top. 18. Seal the edges tightly with wet fingers. 19. Arrange on a floured sheet pan. 20. In a pan of salted boiling water, cook 6-8 Pierogies at a time for about 8-10 minutes. 21. Remove from the pan and keep aside to cool slightly. 22. Coat with the melted butter on one side. 23. In a hot skillet, place the pierogies, buttered side down and cook till crisp. 24. Coat the tops with the butter and flip the side and cook till crisp. 25. For the dipping sauce in a bowl, mix together the sour cream, chopped green onion and taco seasoning. 26. Arrange the Pierogies on a platter with the dipping sauce and serve with a sprinkling of green onion

39

SANTA CLARA

Bacon Lettuce and Tomato

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 2519.3 Fat 52.2g Cholesterol 58.0mg Sodium 5232.4mg Carbohydrates 387.1g Protein 127.3g

Ingredients 1/4 C. mayonnaise 1 pinch chili powder 1 pinch fresh jalapeno, chopped 1 pinch pepper 4 thick slices whole wheat bread 8 slices turkey bacon, crisply fried

6 slices tomatoes, thinly sliced 1 slice avocado, thinly sliced 1 sprig cilantro, roughly chopped lettuce leaf, washed

Directions 1. In a bowl, mix together the mayonnaise, pinch of chili powder and chopped fresh jalapeño pepper and keep aside. 2. Toast the bread slices lightly. 3. Spread the mayonnaise mixture over one side of each slice evenly. 4. Place the bacon over 2 slices, followed by the tomato, avocado, cilantro sprigs and lettuce. 5. Top with remaining 2 slice to make sandwiches

40

Santa Clara Bacon Lettuce and Tomato

Rio Rancho

Deviled Eggs

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 6 Calories 135.9 Fat 10.1g Cholesterol 219.4mg Sodium 364.3mg Carbohydrates 3.1g Protein 7.6g

Ingredients 6 hard-boiled eggs, peeled 1 tbsp diced green onion 1 tbsp chopped fresh cilantro 1 small serrano peppers, seeded & finely chopped 1/4 C. mayonnaise 1 tsp prepared mustard

1/2 tsp salt 1/4 C. shredded cheddar cheese chili powder

Directions 1. Cut the eggs in half crosswise and carefully remove the yolks. 2. In a bowl, add the yolks and mash them. 3. Add the green onions, cilantro, Serrano peppers, mayonnaise, mustard and salt and stir to combine. 4. Place the egg yolk mixture into the egg whites and sprinkle with the cheese and chili powder. 5. Arrange the eggs in a dish and chill, covered before serving.

Rio Rancho Deviled Eggs

41

SANTA FE

Cheeseburgers

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 354.3 Fat 21.5g Cholesterol 151.7mg Sodium 390.3mg Carbohydrates 6.1g Protein 32.3g

Ingredients 1 egg 1/4 C. well drained chunky salsa 1 tbsp Mexican seasoning 1 lb lean ground beef 1 C. shredded Monterey jack cheese

1/4 C. fine breadcrumbs

Directions 1. 2. 3. 4. 5.

42

Set your grill for medium heat and grease the grill grate. In a medium bowl, add the egg and beat. Add the salsa, seasoning, cheese, beef and bread crumbs and mix till well combined. Make 4 equal sized patties. Cook on the grill for about 15 minutes, flipping once in the middle way.

Santa Fe Cheeseburgers

Houston Style

Guacamole Sauce

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 15 Calories 178.5 Fat 16.5g Cholesterol 20.2mg Sodium 423.4mg Carbohydrates 7.2g Protein 2.7g

Ingredients 4 medium avocados, peeled, pitted and cubed 1 (3 oz.) packages cream cheese, softened 1 (16 oz.) containers sour cream 1 (10 oz.) cans diced tomatoes with green chilies 1 tbsp garlic powder

2 tsp salt 1 tsp lemon juice 1 (4 oz.) cans diced green chilies (optional) tortilla chips

Directions 1. 2. 3. 4.

In a medium bowl add the avocados and cream cheese and mash to combine. Add the remaining Ingredients except tortilla chips and mix till smooth. Refrigerate, covered for at least 1 hour. Serve with the tortilla chips for dipping.

Houston Style Guacamole Sauce

43

TEX MEX

Vegan Lunch Box

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 208.9 Fat 2.8g Cholesterol 0.0mg Sodium 266.8mg Carbohydrates 36.9g Protein 9.7g

Ingredients 1 (15 oz.) cans black beans, rinsed and drained 2 tbsp lime juice 2 tbsp orange juice 2 cloves garlic, coarsely chopped 1/8 tsp salt cayenne pepper

3 scallions, finely chopped 1/4 C. red bell peppers, finely chopped 4 flour tortillas salsa

Directions 1. In a food processor, add the beans, lime juice, orange juice, garlic, salt and cayenne pepper and pulse till smooth. 2. Transfer the mixture into a bowl and stir in the scallions and bell peppers. 3. Spread 1/4 of the mixture over each tortilla. 4. Roll the tortillas tightly and serve with a topping of the salsa.

44

Tex Mex Vegan Lunch Box

Texas

Mexican Coffee

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 230.4 Fat 5.4g Cholesterol 12.2mg Sodium 250.0mg Carbohydrates 38.3g Protein 6.6g

Ingredients 1 quart whole milk 1 tsp cinnamon 1 tsp vanilla extract 1/4 tsp chili powder 2/3 C. powdered cocoa mix

8 C. boiling water 1/3 C. instant coffee granules whipped cream

Directions 1. In a large pan, mix together the whole milk, cinnamon, vanilla extract and chili powder on medium heat and cook till heated completely. 2. Stir in the instant cocoa mix. 3. In a bowl, mix together the boiling water and coffee granules. 4. Add the coffee into the milk mixture and stir to combine. 5. Place the mixture into the mugs. 6. Top with a dollop of the whipped cream and serve with a garnishing of the cinnamon sticks and a small, bright red chili pepper.

Texas Mexican Coffee

45

FRIDAY NIGHT

Goulash

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 483.0 Fat 5.4g Cholesterol 12.2mg Sodium 250.0mg Carbohydrates 38.3g Protein 6.6g

Ingredients 4 oz. macaroni 1 lb lean ground beef 2 garlic cloves, minced 1 large onion, chopped 1 (15 oz.) cans tomato sauce 1 (15 oz.) cans chopped tomatoes 1 (15 oz.) cans black beans, drained and rinsed 1 (4 oz.) cans diced green chilies

2 tsp chili powder 2 tsp dried oregano 1 tsp cumin 3/4 tsp salt 1/2 tsp cinnamon 1/4 tsp cayenne pepper

Directions 1. Prepare the macaroni according to package's directions. 2. Meanwhile, heat a large greased skillet and cook the beef, onion and garlic till browned completely. 3. Drain the excess grease from the skillet. 4. Add the remaining Ingredients and cook till heated completely. 5. Serve with a topping of the cheese and sour cream if desired

46

Friday Night Goulash

Mexican Style

Ice Cream Dessert

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 352.4 Fat 7.4g Cholesterol 1.1mg Sodium 388.9mg Carbohydrates 66.6g Protein 5.1g

Ingredients vegetable oil, for frying 4 small flour tortillas 1/4 C. sugar 1/2 tbsp ground cinnamon 1 pint cinnamon ice cream

1 (8 oz.) cans chocolate syrup 4 maraschino cherries, with stems

Directions 1. In a heavy skillet, heat about 1/2-inch oil on medium heat and fry the tortillas, one at a time for about 30-40 seconds per side. 2. Transfer the fried tortillas onto paper towel lined plates to drain. 3. In a small bowl, mix together the sugar and cinnamon. 4. Sprinkle each warm fried tortilla with the cinnamon sugar mixture and keep aside to cool. 5. Place a generous scoop of cinnamon ice cream over each tortilla and drizzle with the chocolate syrup. 6. Serve immediately with a garnishing of the cherry.

Mexican Style Ice Cream Dessert

47

TEXAS

Breakfast

Prep Time: 8 mins Total Time: 16 mins Servings per Recipe: 4 Calories 746.5 Fat 43.4g Cholesterol 153.4mg Sodium 1338.1mg Carbohydrates 68.7g Protein 26.9g

Ingredients 1 1/2 C. all-purpose flour 1/2 C. yellow cornmeal 1 1/3 C. sharp cheddar cheese, grated 1 tbsp baking powder 2 tsp sugar 1/2 tsp salt 1 tsp mild chili powder

1 2/3 C. milk 2 eggs, lightly beaten 1/3 C. vegetable oil 2 tbsp finely chopped green chilies

Directions 1. Set your waffle maker to heat. 2. In a large bowl, mix together the flour, cornmeal, cheese, baking powder, sugar, salt and chili powder. 3. Add the milk, eggs, vegetable oil and chilis and mix till just moistened. 4. Cook in the waffle maker according to manufacturer's directions. 5. Serve with a topping of your favorite salsa, sour cream and additional grated cheese.

50

Texas Breakfast

Turquía

Peppers

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 368.6 Fat 19.7g Cholesterol 85.0mg Sodium 473.1mg Carbohydrates 24.7g Protein 25.1g

Ingredients 1 medium red onion, diced 1 lb ground turkey 1 (1 1/2 oz.) envelopes taco seasoning 1 (11 oz.) cans corn, drained 1 (4 oz.) cans green chilies 1 (15 oz.) cans black beans, rinsed and drained

0.5 (15 oz.) cans refried beans 1/2 C. salsa 4 C. cheddar cheese, divided 5 medium bell peppers

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (13x9-inch) baking dishes. Heat a large skillet and cook the turkey and onion till browned completely. 2. Drain the excess grease from the skillet. 3. Add the taco seasoning & water as per envelope and simmer for about 5 minute. Remove from the heat and keep aside to cool. 4. Cut peppers in half from top to bottom and remove all seeds and membrane. 5. Arrange the peepers into the prepared baking dishes. 6. In a bowl, mix together the salsa and refried beans. 7. Add the corn, black beans, green chilis, refried mix and 2 C. of the cheddar cheese into turkey mixture and stir to combine. 8. Stuff the peppers with the turkey mixture. 9. Cover and cook in the oven for about 1 hour. 10. Uncover and sprinkle with the remaining cheese. 11. Cook in the oven for about 5 minutes.

Turquía Peppers

51

A SOUTHERN STYLE

Potato Salad

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 16 Calories 353 kcal Fat 25.9 g Carbohydrates 24.8g Protein 6.5 g Cholesterol 21 mg Sodium 503 mg

Ingredients 1 (1 oz.) package ranch dressing mix 2 C. mayonnaise 3/4 C. diced green onion 1 lb bacon slices

5 lbs unpeeled red potatoes

Directions 1. For 22 mins boil your potatoes in water and salt. Then remove the liquid and chunk the potatoes when cool. 2. Place the chunks in a bowl and chill them in the fridge for 3 hrs. 3. Get a 2nd bowl, combine: green onions, mayo, and ranch. 4. Place a covering of plastic on this bowl, and place it in the fridge as well for 3 hours. 5. For 17 mins microwave your bacon wrapped in paper towels. 6. Once the bacon is cool, break it into pieces. 7. Add the bacon to the mayo mix. 8. Stir everything then add the mayo mix to the bowl with the potatoes. 9. Stir everything again, then serve. 10. Enjoy.

52

A Southern Style Potato Salad

Pinto Beans

from Texas

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 210 kcal Fat 1.1 g Carbohydrates 37.9g Protein 13.2 g Cholesterol 1 mg Sodium < 95 mg

Ingredients 1 lb dry pinto beans 1 (29 oz.) can reduced sodium chicken broth 1 large onion, diced 1 fresh jalapeno pepper, diced 2 cloves garlic, minced 1/2 C. green salsa

1 tsp cumin 1/2 tsp ground black pepper water, if needed

Directions 1. 2. 3. 4.

Get the following boiling: pepper, beans, cumin, broth, onions, salsa, jalapenos, and garlic. Let the contents cook for 2 hrs. If the mix gets too dry add some water and continue cooking for the remaining time. Enjoy.

Pinto Beans from Texas

53

EASY

Jalapeno Bites

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 189 kcal Fat 18.2 g Carbohydrates 2g Protein < 4.6 g Cholesterol 40 mg Sodium 256 mg

Ingredients 2 (12 oz.) packages ground sausage 2 (8 oz.) packages cream cheese, softened 30 jalapeno chili peppers, cut in half

horizontally, seeds taken out 1 lb sliced bacon, cut in half

Directions 1. 2. 3. 4. 5.

54

Set your oven to 375 degrees before doing anything else. Stir fry your sausage until fully done then place them in a bowl with the cream cheese. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one. Place the contents into a casserole dish and cook everything in the oven for 24 mins. Enjoy.

Easy Jalapeno Bites

Texas Style

Prep Time: 30 mins

Fried Chicken

Total Time: 8 hrs 50 mins Servings per Recipe: 4 Calories 666 kcal Fat 21.3 g Carbohydrates 85.6g Protein 32.7 g Cholesterol 140 mg Sodium 1151 mg

Ingredients

Directions

2 C. buttermilk 1 tsp onion powder 1/4 C. diced fresh parsley 1/4 C. diced fresh tarragon 1/4 C. diced fresh sage 1 tsp paprika 1 tsp ground cayenne pepper 2 skinless, boneless chicken breast halves, halved 2 C. all-purpose flour 1 tsp garlic salt 1 tsp onion salt 1 tsp ground cayenne pepper salt and ground black pepper to taste 2 eggs 2 tbsps whole milk ground black pepper to taste 2 C. grapeseed oil for frying 1/2 C. all-purpose flour 1/2 C. quick-mixing flour (such as Wondra(R)) 2 C. whole milk 1 pinch salt and ground white pepper to taste

1. Get a bowl, combine: 1 tsp cayenne, buttermilk, paprika, onion powder, sage, parsley, and tarragon. 2. Add in your chicken to the mix and coat the pieces evenly. 3. Place a covering of plastic on the bowl and put everything in the fridge overnight. 4. Get a 2nd bowl, mix: black pepper, 2 C. flour, salt, garlic salt, 1 tsp cayenne, and onion salt. 5. Get a 3rd bowl, whisk: 2 tbsps milk, eggs, pepper, and salt. 6. Get a 4rd bowl and add in 1/2 C. of flour without any spices. 7. Dredge your chicken first in the 4th bowl, then the 3rd bowl, and finally the 2nd. 8. For 10 mins, per side, fry your chicken in grapeseed oil then place on a rack. 9. Leave a quarter of a C. of oil in the pan and begin adding the quick mix flour and milk to the oil while stirring. 10. Get the mixing gently boiling and continue stirring until the gravy is thick. 11. Now add some pepper and salt and top the chicken pieces with it. 12. Enjoy.

Texas Style Fried Chicken

55

SWEET

Honey Chicken

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients 3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour

1 tsp black pepper 1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: honey, water, and salt. Now place the chicken in the water (make sure the liquid covers the chicken). Place a covering of plastic wrap around the bowl and chill the mix in the fridge for 2 hrs. Now put your chicken in another bowl and cover it with buttermilk. Let the chicken stand for 30 mins in the milk. Add your veggie oil to a frying and pan and begin heating it to 350 degrees before doing anything else. 7. Now get a 3rd bowl, mix: cayenne, flour, onion salt, garlic salt, and black pepper. 8. Dredge your chicken in the dry mix then fry it for 13 mins per side in the hot oil 9. Enjoy.

56

Sweet Honey Chicken

Texas

Mexican Burritos

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 916 kcal Fat 42 g Carbohydrates 92g Protein 43.9 g Cholesterol 122 mg Sodium 2285 mg

Ingredients 1 lb ground beef 1/2 C. diced onion 1 clove garlic, minced 1/2 tsp cumin 1/4 tsp salt 1/8 tsp pepper 1 (4.5 oz.) can diced green chili peppers 1 (16 oz.) can refried beans 1 (15 oz.) can chili without beans

1 (10.75 oz.) can condensed tomato soup 1 (10 oz.) can enchilada sauce 6 (12 inch) flour tortillas, warmed 2 C. shredded lettuce 1 C. diced tomatoes 2 C. shredded Mexican blend cheese 1/2 C. diced green onions

Directions 1. 2. 3. 4. 5.

Stir fry and crumble your beef in a frying pan until it is fully done. Then add in the onions and continue frying the onions until they are see-through. Remove the excess oil and add: pepper, beans, garlic, green chilies, salt, and cumin. Get all the contents hot and then shut the heat. Now in another big pot heat the following: enchilada sauce, chili without beans, and tomato soup. 6. Add half a C. of beef to a tortilla, and add some tomato and lettuce. 7. Form an enchilada by rolling the tortilla. 8. Now add a liberal amount of tomato mix over the enchilada and a topping of green onions and cheese. 9. For 40 secs heat the enchilada in the microwave. 10. Continue for the rest of the ingredients. 11. Enjoy.

Texas Mexican Burritos

57

AUTHENTIC

Southern Corn

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 359 kcal Fat 22.7 g Carbohydrates 38.2g Protein 8g Cholesterol 61 mg Sodium 491 mg

Ingredients 2 (15.25 oz.) cans whole kernel corn, drained 1 (8 oz.) package cream cheese 1/4 C. butter

10 jalapeno peppers, diced 1 tsp garlic salt

Directions 1. Cook the following for 15 mins, in a large, pot: garlic salt, corn, jalapenos, butter, and cream cheese. 2. Stir the mix every 2 to 3 mins. 3. Enjoy.

58

Authentic Southern Corn

Black Eyed

Peas in Texas

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 107 kcal Fat 5.4 g Carbohydrates 11.8g Protein 3.5 g Cholesterol 0 mg Sodium 415 mg

Ingredients 1/2 onion, diced 1 green bell pepper, diced 1 bunch green onions, diced 2 jalapeno peppers, diced 1 tbsp minced garlic 1 pint cherry tomatoes, quartered 1 (8 oz.) bottle zesty Italian dressing 1 (15 oz.) can black beans, drained 1 (15 oz.) can black-eyed peas, drained

1/2 tsp ground coriander 1 bunch diced fresh cilantro

Directions 1. Get a bowl, combine: coriander, onions, black eyed peas, bell peppers, dressing, garlic, and cherry tomatoes. 2. Place a covering of plastic over the bowl, and place everything in the fridge for 4 hrs. 3. Now add a topping of fresh cilantro. 4. Enjoy.

Black Eyed Peas in Texas

59

CLASSICAL

Mexican Quesadillas I

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 411 kcal Fat 14.3 g Carbohydrates 46.2g Protein 23.2 g Cholesterol 48 mg Sodium 753 mg

Ingredients 2 tbsps vegetable oil, divided 1 onion, sliced into rings 1 tbsp honey 2 skinless, boneless chicken breast halves - cut into strips 1/2 C. barbeque sauce 1/2 C. shredded sharp Cheddar cheese

1/2 C. shredded Monterey Jack cheese 8 (10 inch) flour tortillas

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

62

Set your oven to 350 degrees before doing anything else. Stir fry your onions in oil for 7 mins then place them to the side. Add in some more oil and begin to cook your chicken in it until it is fully done. Pour in the bbq sauce and make sure the chicken is covered. Equally divide the following ingredients between your tortillas: Monterey, chicken, cheddar, and onions. Then place another tortilla on top. In batches of two cook the quesadillas in the oven for 25 mins. Slice each one into 4 pieces. Enjoy

Classical Mexican Quesadillas I

Classical

Mexican Quesadillas II

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 673 kcal Fat 29.1 g Carbohydrates 72.8g Protein 31 g Cholesterol 65 mg Sodium 940 mg

Ingredients 2 tomatoes, diced 1 onion, finely diced 2 limes, juiced 2 tbsps diced fresh cilantro 1 jalapeno pepper, seeded and minced salt and pepper to taste 2 tbsps olive oil, divided 2 skinless, boneless chicken breast halves - cut into strips

1/2 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced 4 (12 inch) flour tortillas 1 C. shredded Monterey Jack cheese 1/4 C. sour cream, for topping

Directions 1. 2. 3. 4.

Get a bowl, combine: pepper, tomatoes, salt, onions, jalapenos, cilantro, and lime juice. This is your Pico de Gallo. Now stir fry your chicken in olive oil until fully done and place it to the side. Add in a bit more olive oil and being to stir fry your sliced onions and green pepper until soft, then add the garlic and cook everything for 1 more min. 5. Add in half of the tomato mix and the chicken. 6. Get the contents hot. Now shut the heat. 7. Get a 2nd pan and layer the following in it: 1 tortilla, a quarter of a C. of cheese, half of the chicken mix, and another quarter of a C. of cheese. 8. Now layer an additional tortilla. 9. Brown one side of the quesadilla and then turn it over. 10. Brown the opposite side of the quesadilla and cut it into 4 pieces. 11. Now continue the process for the rest of the ingredients. 12. Top each quesadilla piece with a dollop of sour cream and more tomato mix. 13. Enjoy. Classical Mexican Quesadillas II

63

MOZZARELLA

Chicken

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 543 kcal Fat 45.8 g Carbohydrates 3.5g Protein 27.6 g Cholesterol 103 mg Sodium 863 mg

Ingredients 2 tsps olive oil 1 1/2 lbs skinless, boneless chicken parts 1 1/2 C. Ranch-style salad dressing

2 C. shredded mozzarella cheese

Directions 1. Coat a casserole dish with olive oil and then set your oven to 350 degrees before doing anything else. 2. Layer your chicken in the dish and top the chicken with ranch. 3. Cook the chicken for 25 mins in the oven. 4. Then add the cheese and continue cooking it for 14 more mins. 5. Enjoy.

64

Mozzarella Chicken

Mexican Beef

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 366 kcal Fat 18 g Carbohydrates 12g Protein 38.5 g Cholesterol 105 mg Sodium 314 mg

Ingredients 1/2 tbsp shortening 1 1/2 lbs cubed stew meat 1 onion, diced 1 (14.5 oz.) can stewed tomatoes 2 fresh jalapeno chili peppers, seeded and diced 2 diced tomatoes

1/2 tsp ground cumin 1 clove garlic, minced salt and pepper to taste water as needed

Directions 1. Sear your beef in shortening then for 5 mins fry the onions. 2. Pour in: canned tomatoes, pepper, jalapenos, garlic, chili peppers, cumin, and fresh tomatoes. 3. Get the mix boiling, set the heat to low, and let the contents gently cook, with a lid on the pot, for 50 mins. 4. Enjoy.

Mexican Beef

65

MEXICAN

Casserole

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 413 kcal Fat 26.9 g Carbohydrates 15.4g Protein 25.9 g Cholesterol 93 mg Sodium 1037 mg

Ingredients 1 1/2 lbs lean ground beef 1 (1.25 oz.) package taco seasoning mix 1 (16 oz.) can refried beans 1 (16 oz.) jar salsa

2 C. shredded Monterey Jack cheese

Directions 1. Set your oven to 325 degrees before doing anything else. 2. Stir fry your beef, remove any excess oils, and add in the taco seasoning. 3. Place the contents into a casserole dish and top everything with the salsa, beans, and cheese. 4. Cook the casserole in the oven for 27 mins. 5. Enjoy.

66

Mexican Casserole

Rancho

Minestrone Beef Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 617 kcal Fat 33.6 g Carbohydrates 51.9g Protein 30.3 g Cholesterol 99 mg Sodium 1593 mg

Ingredients 1 lb ground beef 1 (10 oz.) can diced tomatoes with green chili peppers 1 (16 oz.) can ranch style chili beans

1 (15.25 oz.) can whole kernel corn 1 (19 oz.) can minestrone soup salt and pepper to taste

Directions 1. 2. 3. 4. 5.

Stir fry your beef, until it is fully, in a big pot. Then add in the chili beans, minestrone, diced tomatoes, and corns with juice. Add your preferred amount of pepper and salt and place a lid on the pot. Cook the stew for 35 mins Enjoy.

Rancho Minestrone Beef Soup

67

MAGGIE’S EASY

Texas Style Black Bean Burgers (Vegetarian Approved)

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 411 kcal Fat 14.3 g Carbohydrates 46.2g Protein 23.2 g Cholesterol 48 mg Sodium 753 mg

Ingredients 1 tbsp ground flax seed 3 tbsps water 1 (15 oz.) can black beans - drained, rinsed, and mashed 1/4 C. panko bread crumbs 1 clove garlic, minced 1/2 tsp salt

1/2 tbsp Worcestershire sauce 1/8 tsp liquid smoke flavoring cooking spray

Directions 1. Get a bowl, let the following stand for 10 mins: water and flax seeds. 2. Get a 2nd bowl, combine: liquid smoke, flax mix, Worcestershire, beans, salt, panko, and garlic. 3. Shape the mix, with your hands, into four burgers. 4. Now place everything in the fridge for 1 hour before frying them with nonstick spray for 6 mins each side. 5. Enjoy.

68

Maggie’s Easy Texas Style Black Bean Burgers

Enchiladas

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 975 kcal Fat 63.6 g Carbohydrates 46.8g Protein 55.9 g Cholesterol 1206 mg Sodium 1624 mg

Ingredients 3 (10.75 oz.) cans condensed cream of chicken soup 1 pint sour cream 1 C. green chili peppers, diced 12 (6 inch) corn tortillas 1 roasted chicken, shredded 8 oz. shredded Colby longhorn cheese

8 oz. shredded Muenster cheese 2 bunches green onions, diced

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees before doing anything else. Get a bowl, combine: green chilies, sour cream, and soup. Add an equal amount of the sour cream mix to each tortilla then then some chicken. Shape the tortilla into a burrito then place it in a casserole dish. Continue for the rest of the ingredients. Add a topping of green onions and cheese over everything and cook it all in the oven for 60 mins. 7. Enjoy.

Enchiladas

69

MEXICAN STYLE

Rice

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 156 kcal Fat 1.3 g Carbohydrates 32.3g Protein 4g Cholesterol 2 mg Sodium < 1479 mg

Ingredients 1 (14 oz.) can chicken broth 1 (15 oz.) can diced tomatoes with green chili peppers 1 tsp salt

1 C. brown rice

Directions 1. Get the following boiling: rice, broth, salt, and tomatoes. 2. Now place a lid on the pot and let the rice gently cook for 60 mins. 3. Enjoy.

70

Mexican Style Rice

Cod

Stew

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 146 kcal Fat 1.7 g Carbohydrates 12.2g Protein 19.3 g Cholesterol 46 mg Sodium 874 mg

Ingredients 1/2 onion, diced 1 clove garlic, minced 1 tbsp chili powder 1 1/2 C. chicken broth 1 (4 oz.) can canned green chili peppers, diced 1 tsp ground cumin 1 1/2 C. canned peeled and diced tomatoes

1/2 C. diced green bell pepper 1/2 C. shrimp 1/2 lb cod fillets 3/4 C. plain nonfat yogurt

Directions 1. 2. 3. 4. 5.

Stir fry your onions for 7 mins with some nonstick spray. Then combine in the chili powder and the garlic. Fry this mix for 4 more mins. Now add: cumin, broth, and chili peppers. Get everything boiling, set the heat to low, place a lid on the pot, and cook the contents for 22 mins. 6. Now add in the cod, tomatoes, shrimp, and bell peppers. 7. Get the mix boiling again, place the lid on the pot, set the heat to low, and cook everything for 7 more mins. 8. Now begin stirring the mix and add in the yogurt. 9. Get the yogurt fully incorporated and shut the heat. 10. Enjoy.

Cod Stew

71

TEXAS

Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 543 kcal Fat 21.1 g Carbohydrates 64.5g Protein 23.8 g Cholesterol 70 mg Sodium 720 mg

Ingredients 1 C. water 1 C. uncooked instant rice 1 lb lean ground beef 2 onions, diced 1 large green bell pepper, diced 1 (14.5 oz.) can diced tomatoes 1 (8 oz.) can tomato sauce

2 tbsps chili powder 1 (8.75 oz.) can whole kernel corn, drained salt and pepper to taste 3 slices processed American cheese

Directions 1. Coat a baking dish with oil and then set your oven to 350 degrees before doing anything else. 2. Get 1 C. of water boiling then add the rice. 3. Place a lid on the pot and shut the heat. 4. Let the contents stand for 10 mins. 5. Being to stir fry the green pepper, onions, and beef. 6. Get everything hot then add in: chili powder, diced tomatoes, and tomato sauce. 7. Now lower the heat and cook the mix for 22 mins. 8. Combine the rice into the tomato mix and then add: pepper, salt, and corn. 9. Fill your baking dish with the beef mix and top the entire thing with pieces of cheese. Cook the casserole in the oven for 23 mins. 10. Enjoy.

74

Texas Casserole

Reuben

Prep Time: 5 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 446 kcal Fat 28.1 g Carbohydrates 16.7g Protein 33 g Cholesterol 104 mg Sodium 1306 mg

Ingredients 6 skinless, boneless chicken breast halves 1/4 tsp salt 1/8 tsp ground black pepper 1 (16 oz.) can sauerkraut, drained and pressed

4 slices Swiss cheese 1 1/4 C. thousand island salad dressing 1 tbsp diced fresh parsley

Directions 1. 2. 3. 4. 5. 6. 7.

Coat a baking dish with oil and then set your oven to 325 degrees. Layer your chicken in the dish and top it with some pepper and salt. Now add the sauerkraut and the cheese. Evenly top the contents with the dressing and place a covering of foil around everything. Cook the casserole in the oven for 1.5 hrs. Before serving the chicken add a garnishing of parsley. Enjoy.

Reuben

75

TEXAS

Mexican Salad

Prep Time: 20 mins Total Time: 2 hrs 40 mins Servings per Recipe: 10 Calories 219 kcal Fat 11.1 g Carbohydrates 25.7g Protein 6.3 g Cholesterol 3 mg Sodium 515 mg

Ingredients 1 C. quinoa 2 C. water 1 tsp kosher salt 1/4 C. fresh lime juice 2 tbsps olive oil 1/8 tsp ground black pepper 1 (14 oz.) can diced tomatoes with

green chili peppers, drained 1 (14 oz.) can garbanzo beans, drained and rinsed 1 bunch cilantro, diced 2 avocados, cubed 1/4 C. crumbled cotija cheese

Directions 1. Get your water and quinoa boiling with some salt, place a lid on the pot, and set the heat to low. 2. Let the quinoa cook for 27 mins. 3. Now get a bowl, combine: garbanzos, lime juice, diced tomatoes, olive oil, and pepper. 4. Once the quinoa is done cooking combine in the garbanzo mix. 5. Place the lid back on the pot and place everything in the fridge for 3 hrs. 6. Add in the cheese, cilantro, and avocados. Then stir the contents before serving. 7. Enjoy.

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Texas Mexican Salad

A Texas

Cajun Egg Sandwich Breakfast

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 471 kcal Fat 31.5 g Carbohydrates 29.6g Protein 18.1 g Cholesterol 248 mg Sodium 996 mg

Ingredients 1 tbsp butter 1 egg 1 slice Cheddar cheese 1 tsp mayonnaise, or to taste 1 tsp mustard, or to taste 1 tsp ketchup, or to taste 1 pinch Cajun seasoning, or to taste 1 dash hot pepper sauce (such as Tabasco(R))

2 slices white bread, toasted 1 lettuce leaf 1 slice tomato

Directions 1. Fry your egg for 3 mins in butter then flip it. 2. Top the egg with the cheese and cook everything until the cheese melts for about 3 more mins. Then add your Cajun seasoning. 3. Coat both your bread pieces with: ketchup, mustard, and mayo. 4. Layer a piece of tomato and some lettuce on a piece of bread then put the egg on top and add some hot sauce. 5. Add a bit more Cajun spice and add the other piece of bread to from a sandwich. 6. Enjoy.

A Texas Cajun Egg Sandwich Breakfast

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EASY

Texas Grilled Chicken

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 364 kcal Fat 20.9 g Carbohydrates 10.6g Protein 32.4 g Cholesterol 100 mg Sodium 679 mg

Ingredients 2 tbsps vegetable oil 1/4 C. onion, finely diced 1 clove garlic, minced 3/4 C. ketchup 1/3 C. vinegar 1 tbsp Worcestershire sauce 2 tsps brown sugar

1 tsp dry mustard 1/2 tsp salt 1/4 tsp black pepper 1/4 (5 oz.) bottle hot pepper sauce 1 (3 lb) chicken, cut into pieces

Directions 1. Stir fry your garlic and onions in oil until soft then add: hot sauce, ketchup, pepper, vinegar, salt, Worcestershire, dry mustard, and brown sugar. 2. Get everything boiling, set the heat to a low level, and cook the mix for 12 mins. 3. Stir the mix every 3 mins then shut the heat. 4. Get your grill hot and coat the grate with oil. 5. Grill the chicken for 12 mins per side, until fully done, while coating it regularly with the Worcestershire mix. 6. Enjoy.

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Easy Texas Grilled Chicken

Spicy

Sweet Potatoes

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 307 kcal Fat 22.3 g Carbohydrates 25.7g Protein 3.3 g Cholesterol 46 mg Sodium 266 mg

Ingredients 2 sweet potatoes 1 whole jalapeno pepper 1/4 C. softened butter 1/4 C. orange juice 1 tbsp diced fresh cilantro

sea salt and cracked black pepper to taste 2 tbsps melted butter 1/4 C. walnut pieces

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Place your jalapenos on a baking sheet and roast them in the oven for 22 mins. Then remove the skins, dice the peppers, and place them in a bowl. 3. At the same time as the peppers are cooking cook the potatoes in the oven cook for 50 mins. 4. Once the potatoes are cooked and have cooled off, remove the skins and combine them with the peppers. 5. Add the following to the potatoes: cilantro, soft butter, and orange juice. 6. Grab a mixer and mix the contents for a few mins until smooth. Then place it all in a casserole dish coated with nonstick spray. 7. Top the potatoes with walnuts and melted butter and cook everything in the oven for 23 mins. 8. Enjoy.

Spicy Sweet Potatoes

79

TEXAS

Mexican Shark with Noodles

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 528 kcal Fat 14.8 g Carbohydrates 50.6g Protein 46.3 g Cholesterol 232 mg Sodium 706 mg

Ingredients 1 (16 oz.) package uncooked wide egg noodles 1 tsp olive oil 1 lb shark steaks, cut into chunks 1 lb frozen medium shrimp 1 (14.5 oz.) can diced tomatoes and green chilis

2 C. shredded mozzarella cheese ground black pepper to taste

Directions 1. Boil your noodles in salt and water for 9 mins then remove all the liquids. 2. Heat the following in olive oil for 2 mins: green chilies, shark meat, tomatoes, and shrimp. 3. Place a lid on the pot and cook everything for 17 mins until the shark is fully done and can be flaked. 4. Layer your noodles on a serving plate then top the noodles with the shark mix, and then some pepper and mozzarella. 5. Enjoy.

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Texas Mexican Shark with Noodles

Texas Style Paella

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 757 kcal Fat 30.5 g Carbohydrates 62.8g Protein 54.6 g Cholesterol 1277 mg Sodium 1867 mg

Ingredients 2 tbsps olive oil 4 chicken leg quarters 2 (8 oz.) packages dirty rice mix 5 C. water 2 lbs whole cooked crawfish, peeled 3/4 medium shrimp - peeled and deveined

1/2 lb andouille sausage, sliced into rounds 2 C. sliced mushrooms 1 large green bell pepper, diced 1 large sweet onion, diced 3 cloves garlic, minced

Directions 1. Brown your chicken in oil then add the rice mix and also add the water. 2. Get the mix hot and add: garlic, crawfish, onions, shrimp, bell pepper, mushrooms, and sausage. 3. Get everything boiling then mix the contents before placing a lid on the pot, setting the heat to low, and cooking the contents for 32 mins. 4. Enjoy.

Texas Style Paella

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CAJUN

Fries

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 369 kcal Fat 9.4 g Carbohydrates 65.5g Protein 7.7 g Cholesterol 0 mg Sodium 399 mg

Ingredients 1/4 C. olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tsp Cajun seasoning

1 tsp sea salt 6 large baking potatoes, sliced into thin wedges

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a big bowl, combine: Cajun spice, olive oil, sea salt, garlic powder, chili powder, and onion powder. 3. Place the potatoes into the seasoned oil and toss everything to coat each piece evenly. 4. Pour everything into a casserole dish and cook the contents for 40 mins in the oven. 5. Now stir the mix with a large spoon and continue cooking for 5 more mins. 6. Enjoy.

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Cajun Fries

Southern

Linguine

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 935 kcal Fat 61.7 g Carbohydrates 54g Protein 43.7 g Cholesterol 271 mg Sodium 1189 mg

Ingredients 4 oz. linguine pasta 2 skinless, boneless chicken breast halves 2 tsps Cajun seasoning 2 tbsps butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, diced

1 C. heavy cream 1/4 tsp dried basil 1/4 tsp lemon pepper 1/4 tsp salt 1/8 tsp garlic powder 1/8 tsp ground black pepper 1/4 C. grated Parmesan cheese

Directions 1. Cook your pasta in water and salt for 9 mins, then remove all the liquids. 2. Coat your pieces of chicken with the Cajun seasoning then stir fry them in butter for 8 mins. 3. Now add in: green onions, bell peppers, garlic powder, and salt. 4. Fry this mix for 5 more mins before lowering the heat and combining in: black pepper, cream, more garlic powder, lemon pepper, and salt. 5. Get the contents hot, then add the pasta and stir everything. 6. Top the Cajun pasta with some parmesan before serving. 7. Enjoy.

Southern Linguineb

83

TEXAS

Cayenne and Pepper Meatloaf

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 548 kcal Fat 40.8 g Carbohydrates 19.3g Protein 25.7 g Cholesterol 158 mg Sodium 1184 mg

Ingredients

Directions

2 bay leaves 1 tsp salt 1 tsp ground cayenne pepper 1 tsp ground black pepper 1/2 tsp ground white pepper 1/2 tsp ground cumin 1/2 tsp ground nutmeg 4 tbsps butter 3/4 C. diced onion 1/2 C. diced green bell pepper 1/4 C. diced green onions 4 cloves garlic, minced 1 tbsp hot pepper sauce 1 tbsp Worcestershire sauce 1/2 C. evaporated milk 1/2 C. ketchup 1 1/2 lbs ground beef 1/2 lb andouille sausage, casings removed 2 eggs, beaten 1 C. dried bread crumbs

1. Get a bowl, combine: nutmeg, bay leaves, black and white pepper, salt, cumin, and cayenne. 2. Stir fry your onions in butter for 3 mins then add: seasoning mix, bell pepper, Worcestershire, green onions, and hot sauce. 3. Cook this mix for 7 mins then add the ketchup and the milk. 4. Cook the contents for 3 more mins while mixing. 5. Now shut the heat. 6. Set your oven to 350 degrees before doing anything else. 7. Get a casserole dish and add in your sausage and beef. Then the eggs and the veggie mix. 8. Now add in the bread crumbs and mix the contents. 9. While mixing take out the bay leaves then shape the meat into a loaf. 10. Cook the loaf for 26 mins then set the oven to 400 degrees and cook it for 36 more mins. 11. Enjoy.

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Texas Cayenne and Pepper Meatloaf

Texas Style

Spicy Rice

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 485 kcal Fat 23.5 g Carbohydrates 41.4g Protein 26.2 g Cholesterol 72 mg Sodium 1541 mg

Ingredients 1 lb lean ground beef 1 lb beef sausage 1 onion, finely diced 1 (8 oz.) package dirty rice mix 2 C. water

1 (10 oz.) can diced tomatoes with green chili peppers 2 (15 oz.) cans kidney beans, drained salt and pepper to taste

Directions 1. 2. 3. 4. 5.

Fry your beef, onions, and sausage. Then remove the excess oils. Now get the following boiling: chilies, rice mix, diced tomatoes, and 2 C. of water. Add in the beans, pepper, and salt. Get the mix boiling again then add the onion mix. Bring everything to a boil and place a lid on the pot. 6. Let the contents cook for 30 mins with a low level of heat. 7. Enjoy.

Texas Style Spicy Rice

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SOUTH-AMERICAN

Sushi

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 332 kcal Fat 15.6 g Cholesterol 40.5g Sodium 9.3 g Carbohydrates 11 mg Protein 708 mg

Ingredients 3 oz. low-fat cream cheese, softened 1 1/2 tbsp seeded and finely chopped chipotle in adobo 1 large plain flour tortilla 1 large tomato-flavored tortilla 1 large spinach-flavored tortilla 3/4 C. low-fat refried black beans

6 tbsp pico de gallo salsa 1 1/2 Avocados from Mexico, peeled, pitted and diced 3/4 C. chopped cilantro leaves

Directions 1. In a bowl, mix together the cream cheese and chipotle. 2. Heat the tortillas in microwave to soften. 3. Spread about 2 tbsp of the chipotle cream cheese, 1/4 C. of black beans and 2 tbsp of the salsa over each tortilla. 4. Top with 1/3 of the avocado and cilantro. 5. Roll up the tortillas tightly. 6. With a plastic wrap, wrap the each tortilla and refrigerate. 7. Just before the serving, trim the ends. 8. Cut each roll across into 6 pieces.

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South-American Sushi

A Mexican Pasta

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 439 kcal Fat 16.6 g Carbohydrates 49.2g Protein 24.2 g Cholesterol 60 mg Sodium 890 mg

Ingredients 1 (16 oz.) package mostaccioli pasta 1 lb. ground beef 1 (24 oz.) jar picante sauce 1 (15 oz.) can stewed tomatoes with juice

1 1/2 C. shredded Mexican-style cheese

Directions 1. In large pan of the lightly salted boiling water, cook the mostaccioli for about 11 minutes. 2. Drain well. 3. Heat a large skillet on medium-high heat and cook the beef and onion for about 5-7 minutes. 4. Drain any excess grease. 5. Add the picante sauce and stewed tomatoes and cook for about 10 minutes, stirring occasionally. 6. Gently stir the cooked mostaccioli into the ground beef mixture. 7. Add Mexican-style cheese and cook for about 5 minutes.

A Mexican Pasta

89

CARIBBEAN

x Mexican Chuck Roast

Prep Time: 30 mins Total Time: 16 hrs 40 mins Servings per Recipe: 24 Calories 175 kcal Fat 12.5 g Carbohydrates 1.2g Protein 13.5 g Cholesterol 52 mg Sodium 34 mg

Ingredients 4 dried guajillo chilies 2 tsp cumin seeds 1/8 whole cloves 1 C. boiling water 1/2 tsp ground ancho chili powder 1 large onion, quartered 6 cloves garlic

2 tsp dried oregano 1 tsp ground thyme 1/3 C. apple cider vinegar 2 tsp lime juice 1 (6 lb.) boneless beef chuck roast 2 bay leaves

Directions 1. Heat a heavy skillet on medium heat and cook the dried guajillo chilis for about 5 minutes, turning occasionally. Remove from the heat and keep aside to cool for a moment. 2. Meanwhile in a hot skillet, toast the cumin and cloves. 3. Remove from the pan and keep aside. 4. Remove and discard the stems, seeds and veins of the chilis and place into a small bowl. 5. Place the boiling water over top and keep aside, covered for about 1 hour. 6. Grind the toasted cumin and cloves into a powder form. 7. Remove the chilis from the soaking water, and place into the blender along with 1/3 C. of the soaking liquid, ancho chili powder, onion, garlic, oregano, thyme, vinegar, lime juice, powdered cumin and cloves and pulse till a smooth paste forms. 8. In a bowl, add the guajillo chili paste. Add the beef roast and coat with the paste evenly. With a plastic wrap, cover the bowl and refrigerate to marinate for overnight. 9. Set your oven to 325 degrees F. 10. In a roasting pan, place the roast and marinade and top with the bay leaves. 11. With a foil paper, cover tightly and cook in the oven for about 6 hours. 12. Remove from the oven and keep aside, covered at the room temperature for about 1 hour. 13. Discard the bay leaves and shred with two forks before serving 90

Caribbean x Mexican Chuck Roast

Maize Flour Drink

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 12 Calories 524 kcal Fat 3.9 g Carbohydrates 63.3g Protein 3.4 g Cholesterol 7 mg Sodium 276 mg

Ingredients 1 1/2 C. water 1 cinnamon stick 1 whole clove 1 pod star anise 4 1/4 C. milk

2 tablets Mexican chocolate 3/4 C. pinole (coarse ground maize flour) 1 pinch crushed piloncillo (Mexican brown sugar cone)

Directions 1. 2. 3. 4.

In a pan, add the water, cinnamon stick, clove and star anise and bring to a boil. Remove from the heat and keep aside, covered for about 10 minutes. Strain the spice water. In another pan, heat the milk, chocolate, and pinole on medium heat, beating continuously for about 10 minutes. 5. Remove from the heat and add the piloncillo and keep aside for about 5 minutes more. 6. Add the spice water into the chocolate mixture and stir to combine.

Maize Flour Drink

91

REAL

Authentic Tamales

Prep Time: 5 hrs 30 mins Total Time: 6 hrs 30 mins Servings per Recipe: 36 Calories 347 kcal Fat 24.4 g Carbohydrates 23.3g Protein 9.1 g Cholesterol 38 mg Sodium 248 mg

Ingredients 4 lb. boneless chuck roast 4 cloves garlic 3 (8 oz.) packages dried corn husks 4 dried ancho chilis 2 tbsp vegetable oil 2 tbsp all-purpose flour 1 C. beef broth 1 tsp cumin seeds 1 tsp ground cumin 2 cloves garlic, minced

2 tsp chopped fresh oregano 1 tsp red pepper flakes 1 tsp white vinegar salt to taste 3 C. lard 1 tbsp salt 9 C. masa harina

Directions 1. In a large pan, add the beef, garlic and enough cold water to cover on high heat and bring to a boil. 2. Reduce the heat and simmer, covered for about 3 1/2 hours. 3. Remove the beef from the pan and keep aside to cool, then shred it. 4. Reserve 5 C. of the cooking liquid and discard the garlic. 5. Meanwhile, in a large container, place the corn husks and cover with the warm water. 6. Place an inverted plate and a heavy can to weight down and keep aside for about 3 hours. 7. In a cast iron skillet, toast the ancho chilis. 8. Keep aside to cool and then remove the stems and seeds. 9. Crumble and grind in a clean coffee grinder. 10. In a large skillet, heat the oil. 11. Add the flour and cook, stirring till browned slightly. 12. Add about 1 C. of the beef broth and stir till smooth. 13. Add the shredded beef, ground chilis, cumin seeds, ground cumin, minced garlic, oregano, 92

Real Authentic Tamales

red pepper flakes, vinegar and salt. 14. Simmer, covered for about 45 minutes. 15. In a large bowl, add the lard and salt and with an electric mixer, beat on high speed till fluffy. 16. Add the masa harina and beat at low speed till well combined. 17. Slowly, add the reserved cooking liquid and beating contiguously till mixture becomes like a soft cookie dough. 18. Drain water from the corn husks. 19. One at a time, flatten out each husk, with the narrow end facing you. 20. Spread about 2 tbsp of the masa mixture onto the top 2/3 of the husk. 21. Spread about 1 tbsp of meat mixture down the middle of the masa. 22. Roll up the corn husk starting at one of the long sides. 23. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine. 24. In a steamer basket, place the tamales and steam over boiling water for about 1 hour. 25. Serve immediately.

93

FRESH

Green Enchiladas

Prep Time: 45 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 559 kcal Fat 25 g Carbohydrates 48.9g Protein 37.1 g Cholesterol 84 mg Sodium 1344 mg

Ingredients 2 bone-in chicken breast halves 2 C. chicken broth 1/4 white onion 1 clove garlic 2 tsp salt 1 lb. fresh tomatillos, husks removed 5 serrano peppers 1/4 white onion 1 clove garlic 1 pinch salt

12 corn tortillas 1/4 C. vegetable oil 1 C. crumbled queso fresco 1/2 white onion, chopped 1 bunch fresh cilantro, chopped

Directions 1. In a pan, mix together the chicken breast, broth, 1/4 of the onion, 1 garlic clove and 2 tsp of the salt and bring to a boil. 2. Boil for about 20 minutes. 3. Transfer the chicken into a plate and keep aside to cool. 4. Strain the broth and reserve it. 5. Discard the onion and garlic. 6. After cooling, shred the chicken. 7. In a pan, add the tomatillos and serrano chilis with enough water to cover and bring to a boil. 8. Boil till the tomatillos turn into a dull army green color. 9. Strain the tomatillos mixture and transfer in a blender. 10. Add reserved broth, 1/4 of the onion, 1 garlic clove and a pinch of salt and pulse till pureed finely. 11. Transfer the salsa in a medium pan and bring to a gentle simmer. 94

Fresh Green Enchiladas

12. In a frying pan, heat the oil and fry the tortillas, one by one. 13. Transfer the tortillas on a paper towel to drain. 14. Dip the slightly fried tortillas in low-boiling green salsa slightly. 15. Divide the tortillas into the serving plates. 16. Top the tortillas with the shredded chicken, followed by the extra green sauce, crumbled cheese, chopped onion and chopped cilantro.

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RED,

White, and Green Soup

Prep Time: 30 mins Total Time: 8 hrs 30 mins Servings per Recipe: 8 Calories 225 kcal Fat 5.3 g Carbohydrates 31.8g Protein 14.3 g Cholesterol 139 mg Sodium 1679 mg

Ingredients 3 gallons water, divided 2 1/2 lb. beef tripe, cut into 1-inch pieces 6 cloves garlic, finely chopped 1 large white onion, finely chopped 1 1/2 tbsp salt 1 tbsp ground black pepper 1 1/2 tbsp dried oregano 2 tbsp ground red pepper 5 de arbol chili peppers 6 japones chili peppers, seeds removed

6 C. canned white hominy, drained 1/2 white onion, chopped 1/4 C. chopped fresh cilantro 2 limes, juiced

Directions 1. In a large pan, bring 1 gallon water to a boil and add the tripe. 2. Reduce the heat and simmer for about 2 hours. 3. With a spoon, skim off the fat occasionally. 4. Drain the water and add a fresh gallon of the water. 5. Simmer for about 2 hours. 6. Drain well. 7. Add the remaining 1 gallon water in the pan with tripe and bring to a boil. 8. Stir in the garlic, 1 white onion, salt, pepper, oregano and red pepper. 9. Reduce heat and simmer for about 1 hour. 10. Set the broiler of your oven. 11. Place the de arbol chili peppers on a baking sheet and cook under the broiler for about 2 minutes. 12. Remove from the oven and slit lengthwise, then remove the seeds. 98

Red, White, and Green Soup

13. In a food processor, add the de arbol chili peppers and japones chili peppers and pulse till chopped finely. 14. Add the pepper mixture into the pan and cook for about 2 hours on low heat. 15. Stir in the hominy and cook for about 1 hour. 16. Serve with the remaining onion, cilantro and lime juice.

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AZTECA

Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 9 Calories 379 kcal Fat 21.4 g Carbohydrates 28.1g Protein 20.3 g Cholesterol 58 mg Sodium 69 mg

Ingredients 2 lb. top sirloin steak, cut into thin strips salt and ground black pepper to taste 1/4 C. vegetable oil 18 (6 inch) corn tortillas 1 onion, diced 4 fresh jalapeno peppers, seeded and chopped

1 bunch fresh cilantro, chopped 4 limes, cut into wedges

Directions 1. 2. 3. 4. 5. 6. 7.

100

Heat a large skillet on medium-high heat and cook the steak for about 5 minutes. Season with the salt and pepper and transfer into a plate and keep warm. In the same skillet, heat the oil. Place 1 tortilla in the hot oil and cook till browned lightly, turning once. Repeat with the remaining tortillas. Place the tortillas on a plate and top each one with the steak, onion, jalapeño and cilantro. Drizzle with the lime juice.

Azteca Tacos

Cinnamon Sticks From Mexico (Churros)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 691 kcal Fat 51.1 g Carbohydrates 57.1g Protein 3.3 g Cholesterol 0 mg Sodium 293 mg

Ingredients 1 C. water 2 1/2 tbsp white sugar 1/2 tsp salt 2 tbsp vegetable oil 1 C. all-purpose flour

2 quarts oil for frying 1/2 C. white sugar, or to taste 1 tsp ground cinnamon

Directions 1. In a small pan, mix together the water, 2 1/2 tbsp of the sugar, salt and 2 tbsp of the vegetable oil on medium heat and bring to a boil. 2. Remove from the heat and add the flour and mix till a ball forms. 3. In a deep skillet, heat the oil to 375 degrees F. 4. With a pastry bag, pipe the strips of the dough in the hot oil and fry till golden. 5. Drain onto a paper towel. 6. In a shallow dish, mix together 1/2 C. of the sugar and cinnamon. 7. Roll the drained churros in the sugar mixture.

Cinnamon Sticks From Mexico

101

HOW TO MAKE

Chimichangas

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 1595 kcal Fat 83.7 g Carbohydrates 1133.4g Protein 79.8 g Cholesterol 1215 mg Sodium 2322 mg

Ingredients 1 1/2 C. chicken broth 1 C. uncooked long-grain rice 1/2 C. red enchilada sauce 1 1/2 onion, diced, divided 6 (12 inch) flour tortillas 4 C. diced cooked chicken breast, divided 1 lb. Monterey Jack cheese, shredded, divided 1 (6 oz.) can sliced black olives 4 C. refried beans, divided 1/4 C. vegetable oil

TOPPING 3 avocados, peeled and pitted 1/2 C. finely chopped cilantro 2 tbsp lemon juice 3 green onions, diced 1/4 C. finely chopped jalapeno chili peppers 1 tomato, diced 2 C. shredded lettuce 1 C. sour cream 2 C. shredded Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a medium pan, mix together the broth, rice, sauce and 1 diced onion and bring to a boil. Reduce the heat to low and simmer for about 20 minutes. Meanwhile, heat tortillas in a large skillet till soft enough to fold. Place the chicken onto each tortilla, followed by the shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll the tortillas, tucking in sides to secure the filling. In a large skillet, heat the oil and fry the filled tortillas, till browned from all sides. Drain on paper towels. In a medium bowl add the avocados, cilantro, lemon juice, green onions, chili peppers and tomatoes and mash to combine. In a platter, place the shredded lettuce and top with the chimichangas, avocado mixture, sour cream and shredded Cheddar cheese. How to Make Chimichangas

Tampico

Inspired Meal Pie

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 16 Calories 432 kcal Fat 23.9 g Carbohydrates 33.3g Protein 19.8 g Cholesterol 68 mg Sodium 847 mg

Ingredients 2 lb. ground beef 1 onion, chopped 2 tsp minced garlic 1 (2 oz.) can black olives, sliced 1 (4 oz.) can diced green chili peppers 1 (10 oz.) can diced tomatoes with green chili peppers

1 (16 oz.) jar taco sauce 2 (16 oz.) cans refried beans 12 (8 inch) flour tortillas 9 oz. shredded Colby cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium heat and cook the beef for about 5 minutes. Add the onion and garlic, and sauté for about 5 minutes. Drain any excess fat. Stir in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans and reduce the heat to low. 6. Simmer for about 15-20 minutes. 7. In the bottom of a large casserole dish, place a thin layer of the beef mixture. 8. Top with a layer of the tortillas, followed by the beef mixture and a layer of the cheese. 9. Repeat the layers till all the ingredients are used. 10. Cook in the oven for about 20-30 minutes.

Tampico Inspired Meal Pie

103

A SOUTH AMERICAN

Salad

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 100 kcal Fat 4.4 g Carbohydrates 15.1g Protein 2g Cholesterol 0 mg Sodium 195 mg

Ingredients 1 (8 oz.) package yellow rice mix 1 1/4 C. water 2 tbsp olive oil 1 (15 oz.) can black beans, rinsed and drained 1 (15.25 oz.) can whole kernel corn, drained

2 tsp lime juice 1 tsp ground cumin

Directions 1. 2. 3. 4.

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In a pan, mix together the rice, water and olive oil on high heat and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. In a large bowl, mix together the beans, corn, lime juice and cumin. Stir in the cooked rice and serve.

A South American Salad

Cream Cheese

and Corn Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 265 kcal Fat 22.1 g Carbohydrates 14.8g Protein 4.8 g Cholesterol 63 mg Sodium 173 mg

Ingredients 1 (8 oz.) package cream cheese 1/2 C. butter 1/2 C. milk 1 (16 oz.) package frozen corn

1 red bell pepper, diced 8 fresh jalapeno peppers, diced

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a pan, melt the cream cheese and butter on medium-low heat. Add the milk and mix till smooth and bubbly. In a medium casserole dish, mix together the frozen corn, red bell pepper and jalapeño peppers. 5. Add the cream cheese mixture and toss to coat. 6. Cook in the oven for about 35-45 minutes.

Cream Cheese and Corn Casserole

105

SANTA CLARA

Pudding

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 174 kcal Fat 7.3 g Carbohydrates 26.7g Protein 2.4 g Cholesterol 1 mg Sodium 271 mg

Ingredients 5 tbsp margarine, softened 1/4 C. masa harina 1/3 C. white sugar 1/2 C. water 2 C. frozen whole-kernel corn, thawed 1/2 C. cornmeal 1 tsp baking powder

1/2 tsp salt 4 tsp milk

Directions 1. In a medium bowl, add the margarine, masa flour and sugar and mix light and fluffy. 2. In a food processor, add 1 C. of the corn kernels, water and cornmeal and pulse till just smooth. 3. Add the corn mixture into the masa mixture and mix well. 4. Add the remaining corn, baking powder, salt and milk and mix till smooth. 5. Transfer the mixture into a double boiler over a large pan of the simmering water. 6. With a foil paper, cover the pan tightly and steam for about 50-60 minutes. 7. Stir the pudding before serving to give it a consistent texture.

106

Santa Clara Pudding

Mexican Skillet

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 212 kcal Fat 4.6 g Carbohydrates 36.8g Protein 10.1 g Cholesterol 0 mg Sodium 818 mg

Ingredients 1 tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 4 small zucchini, diced 1 fresh poblano chili pepper, seeded and chopped 1 C. frozen whole kernel corn

1 (15 oz.) can black beans, rinsed and drained 1/2 tsp salt

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the onion and garlic till tender. 2. Add the zucchini and poblano pepper, and sauté till soft. 3. Stir in the corn and beans and cook till heated completely. 4. Season with the salt to taste

Mexican Skillet

107

SPICY

Honey Tilapia Tacos

Prep Time: 35 mins Total Time: 6 hrs 45 mins Servings per Recipe: 6 Calories 416 kcal Fat 19.2 g Carbohydrates 38.5g Protein 22.6 g Cholesterol 43 mg Sodium 644 mg

Ingredients Marinade 1/4 C. extra virgin olive oil 2 tbsp distilled white vinegar 2 tbsp fresh lime juice 2 tsp lime zest 1 1/2 tsp honey 2 cloves garlic, minced 1/2 tsp cumin 1/2 tsp chili powder 1 tsp seafood seasoning 1/2 tsp ground black pepper 1 tsp hot pepper sauce 1 lb. tilapia fillets, cut into chunks Dressing 1 (8 oz.) container light sour cream 1/2 C. adobo sauce from chipotle peppers

2 tbsp fresh lime juice 2 tsp lime zest 1/4 tsp cumin 1/4 tsp chili powder 1/2 tsp seafood seasoning salt and pepper to taste Toppings 1 (10 oz.) package tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, chopped 1 small head cabbage, cored and shredded 2 limes, cut in wedges

Directions 1. For marinade in a bowl, add the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper and hot sauce and beat till well combined. 2. In a shallow dish, add the tilapia and marinade and mix. Refrigerate, covered for about 6-8 hours. 3. For the dressing in a bowl, mix together the sour cream and adobo sauce.. 4. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning, salt and pepper. 5. Refrigerate, covered till serving. 6. Set your outdoor grill for high heat and lightly, grease the grill grate. 108

Spicy Honey Tilapia Tacos

7. Arrange the grill grate 4-inch from the heat. 8. Remove the tilapia from marinade and discard off any excess marinade. 9. Cook the tilapia on the grill for about 9 minutes, flipping once in the middle way. 10. For the tacos, place the tilapia pieces in the center of each tortilla with the desired amounts of tomatoes, cilantro, and cabbage. 11. Top with the dressing. 12. Roll up the tortillas around the fillings and serve with a garnishing of the lime wedges.

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I❤

Latin Couscous

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 300 kcal Fat 10.9 g Cholesterol 44.8g Sodium 7.1 g Carbohydrates 0 mg Protein 713 mg

Ingredients 1 C. couscous 1/2 tsp ground cumin 1 tsp salt 1 1/4 C. boiling water 1 clove unpeeled garlic 1 (15 oz.) can black beans, rinsed and drained

1 C. canned whole kernel corn, drained 1/2 C. finely chopped red onion 1/4 C. chopped fresh cilantro 1 jalapeno pepper, minced 3 tbsp olive oil 3 tbsp fresh lime juice

Directions 1. 2. 3. 4.

In a large bowl, mix together the couscous, cumin and salt. Add the boiling water and stir to combine. Tightly, cover with a plastic wrap and keep aside for about 10 minutes. Meanwhile in a small skillet, cook the unpeeled garlic clove on medium-high heat till toasted and the skin has turned golden-brown. 5. Peel the garlic clove and mince it. 6. Add the minced garlic, the black beans, corn, onion, cilantro, jalapeño pepper, olive oil and lime juice in the bowl with couscous and mix. 7. Serve warm or cold as well.

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I ❤ Latin Couscous

Yammy Wammy

Mexican Bake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 703 kcal Fat 40.2 g Carbohydrates 75.8g Protein 14.7 g Cholesterol 36 mg Sodium 246 mg

Ingredients 4 (8 oz.) yams 1 medium red bell pepper, seeded and diced 2 avocados - peeled, pitted, and mashed 1/4 C. chopped fresh cilantro 1/4 C. olive oil 2 green onions, sliced

1/2 tsp ground cumin 3 tbsp lime juice salt and ground black pepper to taste 1 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Arrange the yams onto a baking sheet and cook in the oven for about 40 minutes, flipping occasionally. 3. In a bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice. 4. Remove the yams from the oven and cut in half lengthwise, then with a fork, fluff the centers. 5. Top with the avocado stuffing and sprinkle with the salt and pepper. 6. Serve with a sprinkling of the shredded Cheddar cheese.

Yammy Wammy Mexican Bake

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PALO

Pepperjack Potatoes

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 625 kcal Fat 24.3 g Carbohydrates 89.8g Protein 16.9 g Cholesterol 48 mg Sodium 1023 mg

Ingredients 6 large baking potatoes 3 tbsp olive oil 3/4 C. sour cream 1 1/2 C. shredded pepperjack cheese 2 (11 oz.) cans Mexican-style corn, drained

2 (4 oz.) cans chopped green chili peppers, drained

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F before doing anything else. With a fork, pierce each potato several times and rub with the oil generously. Arrange the potatoes onto a baking sheet and cook in the oven for about 45-55 minutes. Meanwhile, in a bowl, add the sour cream, cheese, corn and chilis and mix. Remove the potatoes from the oven and keep aside to cool slightly. Cut a slit in the top of the each potato and scoop out the flesh, leaving about 1/2-inch thick shell. 7. Add the potato flesh in the bowl with the cheese mixture and mix well. 8. Fill the potato shells with the potato mixture evenly. 9. Arrange the potatoes on a baking sheet and cook in the oven for about 15 minutes.

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Palo Pepperjack Potatoes

Holiday

Rice with Spice

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 2 Calories 590 kcal Fat 26.9 g Carbohydrates 68.5g Protein 23.2 g Cholesterol 50 mg Sodium 692 mg

Ingredients 1 tbsp vegetable oil 1 onion, chopped 1 tsp minced garlic 1 1/2 C. vegetable broth 1 1/2 C. instant brown rice 2 tsp chili powder 1 jalapeno pepper, seeded and minced

1/2 tsp ground cumin 1 red bell pepper, chopped 1 large tomato, seeded and chopped 1 C. shredded Monterey Jack cheese

Directions 1. In a large pan, heat the oil on medium high heat and sauté the onion and garlic for about 3 minutes. 2. Stir in the broth, rice, chili powder, jalapeño peppers and cumin and bring to a boil on high heat. 3. Reduce the heat and simmer, covered for about 4 minutes. 4. Stir in the bell pepper and simmer, covered for about 5 minutes. 5. Stir in the tomato and shredded cheese into hot cooked rice.

Holiday Rice with Spice

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ZUCCHINI

Dreaming

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 121 kcal Fat 4.9 g Carbohydrates 17.8g Protein 4.8 g Cholesterol 6 mg Sodium 83 mg

Ingredients 2 1/2 C. fresh corn kernels 1 tbsp olive oil 1/4 C. chopped onion 1 clove garlic, minced 1 lb. zucchini, sliced 3 roma (plum) tomatoes, chopped

1 fresh poblano chili pepper - seeded, deveined, and chopped salt and black pepper to taste 1/4 C. crumbled cotija cheese

Directions 1. 2. 3. 4.

In a pan, add the corn and enough water to cover and bring to a boil. Reduce the heat to medium and cook, covered for about 10 minutes. Then drain well. In a large skillet, heat the oil on medium-high heat and sauté the onion and garlic for about 5 minutes. 5. Add the zucchini and tomato and cook for about 5 minutes. 6. Stir in the corn kernels, poblano pepper, salt and pepper and cook, covered for about 10 minutes. 7. Serve with a sprinkling of the cotija cheese.

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Zucchini Dreaming

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