"Fried" Ice Cream Dessert

Ingredients

1 container (1.75 quart) vanilla ice cream

1/2 cup butter

3 cups crushed Corn Flakes cereal

1/2 cup granulated sugar

1 container (8 ounces) Cool Whip, thawed

1/2 teaspoon ground cinnamon

1/4 cup honey

Chocolate syrup

Caramel sauce

Instructions

Take the vanilla ice cream out of the freezer and let sit at room temperature for 30 minutes or so, to soften.

Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and granulated sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. This may take less than 5 minutes*

Take a 9×13-inch baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.

In a large bowl, add the softened vanilla ice cream and Cool Whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture evenly over the corn flake mixture.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 6 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥

Easy Nacho Sauce

Ingredients:

2 lb. box original Velveeta Cheese

1 cup mild La Victoria Taco sauce

1 cup sour cream

milk for thinning

Directions:

Cube Velveeta and put in slow cooker with 1 cup sour cream and 1 cup taco sauce. Cook on high for 1.5 to 2 hours, stirring often. Add milk to thin. Can keep on high while eating, keep stirring and add milk to thin.

Honey Lime Enchiladas

Ingredients

1.5 lbs chicken, cooked and shredded

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

Cheddar Jack blend shredded cheese or Colby jack

18 corn tortillas

Directions

Mix together honey, lime juice, chili and garlic then add to shredded chicken.

Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 pan with non-stick baking spray.

Put some enchilada sauce in bottom of the pan then place 6 corn tortillas to make one layer. Add half of the shredded chicken and cheese and more sauce. Then add another layer of tortillas the rest of the chicken and more cheese. Top with six more tortillas and more sauce and cheese. It’s sort of like making a lasagna.

Bake uncovered at 350

degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown.

Carne Asada Burritos

COMBINE:
1⁄2	cup chopped fresh cilantro
1⁄2	cup each canola oil and fresh lime juice
4	Tbsp. chipotle sauce
2	Tbsp. minced fresh garlic
2	Tbsp. distilled white vinegar
11⁄2	tsp. kosher salt
1	tsp. each ground cumin and black pepper
ADD:
1	top sirloin, trimmed (1½ lb.)
HEAT:
2	Tbsp. canola oil
2	red bell peppers, sliced
1	sweet onion, sliced
WARM:
6	burrito-size flour tortillas (10-inch)
2	cups chopped romaine lettuce
2	avocados, peeled, pitted, and sliced
6	Tbsp. purchased pico de gaillo
2	Tbsp. chopped fresh cilantro

Combine ½ cup cilantro, ½ cup oil, lime juice, chipotle sauce, garlic, vinegar, salt, cumin, and black pepper in a large bowl.

Add steak to marinade; toss to coat. Cover bowl with plastic wrap; chill 4–12 hours, flipping steak occasionally.

Heat 2 Tbsp. oil in a large cast-iron skillet over high until it shimmers. Remove steak (reserving ¼ cup marinade) and season with salt and black pepper; cook 5–7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.

Sauté bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3–5 minutes.

Warm tortillas in a large nonstick skillet over low heat.

Divide steak, bell pepper-onion mixture, romaine, avocado, pico de callo, and 2 Tbsp. cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.

Cowboy Caviar

Ingredients

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

Directions

1. Combine all ingredients in bowl.

2. Cover and chill.

3 Garnish with avocado slices or cilantro sprigs.

3. Serve with tortilla chips

Tortilla Soup

Tortilla Soup

 

1 qt. water + 4 tsp. bouillon or 1 qt. chicken broth
2 chicken breast
2 stalks celery
1 onion
2 cloves garlic
1 cup corn
1 can diced tomatoes
1 can green chilies
1 teaspoon chili poweder
1/2 teaspoon cumin
Lime
Cilantro
salt
pepper

 

Cook chicken breast in water or chicken broth.  Remove from broth and cook.  Add remaining ingredients except lime and cilantro to taste and cook about 30-45 min.  Add maybe 1/2 cup cilantro and juice of one lime or two and salt and pepper to taste.  If you saute the onion, celery and garlic in a little oil before adding you get more flavor. 

 

I kind of made this up so it might not be right amount of liquid, but this is what i put in.  Then you need to garnish with tortilla strips, avacado, jack cheese. 

Miguel’s Jalapeno White Sauce

2 cups whipping cream ( 474 g to 477 g )
1 cup sour cream ( 254 g )
1 tsp chicken base (24 g )
2 tbsp. clarified butter (28.25 g )
1 tbsp. flour (20 g )
1 jalapeno, minced (30 g )
1 tbsp juice from bottled jalapenos ( 30 g )
2 oz shredded cheese – equal parts jack and cheddar ( 56 g )

Method:
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.

While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.

Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and cheese mixture. Makes about 3.5 cups.
I usually double it, becasue it goes fast.

Southwest Chicken Stew

3 large chicken breasts, cut into 1 1/2-2-inch pieces (about 1 1/2-2 lbs.)
2 tsps, ground cumin
1 tsp. salt
1/4 tsp black pepper
2 Tbls. olive oil
1 tsp smoked paprika
2 cups chicken broth
1 cup salsa
2 tsp. minced garlic
3 large sweet potatoes, peeked and cut into chunks (about 2 pounds)
1-2 cans (15-oz) black beans, rinsed and drained
1/2 jar (12-oz) roasted red bell peppers, cut into thin strips or fresh pepper
1/2 cup fresh chopped cilantro
fresh lime wedges

1. Sprinkle Chicken with 1 tsp cumin, 1/2 tsp salt, 1;8 tsp black pepper. In skillet heat olive oil and brown chicken for about 10 minutes.
2. Add sweet potatoes and beans and peppers. Top with broth and salsa mixed together with paprika, garlic, 1 tsp cumin, 1/2 tsp salt and 1/8 tsp pepper.
3. Cover and cook on low about 1/2-2 hours. Spoon onto platter or deep bowl and garnish with fresh cilantro and fresh lime wedges to be squeezed on each serving and serve with rice or quinoa.

Chicken Enchilada Pasta

Ingredients

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 C frozen corn

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

1 1/2 to 2 lbs Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions
Cook chicken, drain, and shred. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic, red pepper and corn and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Cafe Rio Shredded Chicken

Ingredients
2 lbs chicken breast
1 small onion chopped
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
2 T brown sugar

Directions
Cook chicken in crock pot with water and onion on low for 6-8 hours. Drain water, shred chicken with a fork and return to crock pot. Add remaining ingredients and cook on low for one additional hour.

Slow Cooker Chili Verde

INGREDIENTS
3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

DIRECTIONS
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Optional:
Replace the diced tomatoes with stewed tomatillos and adding the following ingredients: corriander, cumin, lime juice, black beans, corn, & cilantro. Serve with Cilantro Lime Rice.

Yummiest Salsa Ever

Ingredients:
2 cans (7 oz) Herdez brand green salsa
1 can (7 3/4 oz) El Pato tomato sauce
1 bunch green onions, chopped
2 tomatoes, chopped
2 or 3 avocados, chopped
1 tsp cumin
salt & pepper to taste
1 tsp garlic salt
1/2 tsp chili powder

Directions:
Blend, mix, whatever... just put it all together and enjoy!

Super Yummy Additions:
3-4 tomatillos, 2 jalepenos, 1 lime (juice squeezed from), lots of cilantro. We also chose to eliminate the avacodos so it would last longer, but added them as we were eating it, good with and without.

Cilantro Lime Rice

Ingredients
1 cup uncooked rice
1 tsp. butter
1 clover garlic, minced
1 tsp. grated lime peel
¼ tsp. ground black pepper
2 cups chicken broth
2 tbls. Chopped fresh cilantro

Directions
Combine rice, butter, garlic, lime peel, pepper and butter in saucepan.
Bring to boil, stir once or twice. Reduce heat; cover and simmer 15min
or til rice is tender and liquid is absorbed. Stir in c ilantro. Serves 6.

Honey Lime Chicken Enchiladas

Ingredients
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Directions
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Salvadoran Pupusas With Curtido

Ingredients
CURTIDO

1 medium cabbage, shredded
2 carrots, shredded
1 small red onion, sliced thin
4 cups cider vinegar
4 cups water
1 tablespoon dried oregano leaves, crushed
2 teaspoons crushed red chile flakes
1 red bell pepper or 4 ajies dulces (sweet red peppers), sliced thin
1 tablespoon salt

PORK AND POTATO FILLING
3 pounds pok butt, trimmed and cut
into small pieces
1 teaspoon salt
1 pound tomatoes (about 3 medium)
1/2 small white onion, sliced
1/2 teaspoon dried oregano leaves
1/4 teaspoon gound black pepper
3 whole cloves
1 large russet

CORN DOUGH
4 pounds masa (freshly ground corn dough) 1 cup vegetable oil

Directions
1. Preparing the curtido: In a large bowl, combine the cabbage, carrots, onion, vinegar, water, oregano, chile flakes, red bell pepper, and salt until well mixed. Trasfer to a glass or plastic 1-gallon jar. Secure with the lid and agitate to mix well. Let marinate at least 1 day. Makes 1 gallon. This mixture will keep up to 1 month in the refrigerator.

2. Preparing meat for filling: In a small pot, combine the pork with water to cover by 2 inches and salt to season. Bring to a rapid simmer. Partially cover and cook until the pork is tender and the water has almost evaporated, about 40 minutes. Uncover; reduce the heat to very low and let the pork fry in its own fat until golden. Remove from the heat.

3. Simmering the filling: Put the tomatoes, onion, oregano, black pepper, and cloves in a blender container. Puree until smooth. Pour the blender contents into the saucepan with the pork. Place over medium heat, stirring the puree with a wooden spoon to loosen bits of browned pork on the bottom of the pot. Remove from the heat and, using 2 forks, shred the meat. Bring the mixture to a boil again. Lower the heat and cook uncover over medium heat for 10 minutes, or until thickened.

4. Finishing the filling: Place the potato in a small pot with water to cover. Bring to a boil and cook until tender, 20 to 30 minutes. Remove from the heat, drain, and peel. Mash the potato or press it through a sieve. In a bowl, combine the pork mixture with 1/2 to 3/4 cup of the mashed potato; mix thoroughly. Makes about 4 cups filling.


5. Forming and cooking pupusas: Mix the masa with the oil until very soft. Form into 25 small balls and cover with a damp cloth. Pat each ball with the palms of your hand until flattened. Place a generous tablespoon of meat mixture in the center of each round. Carefully enclose the filling by pressing the edges of the masa up over the filling. Press the edges of masa together to seal the ball. Lightly pat the masa ball (with enclosed filling) until flattened to 3/8-inch thickness. Place the pupusas on a heated greased grilled; cook until speckled brown. Turn once and continue coocking until speckled and puffed. Remove; top with curtido and serve.


SERVING SUGGESTION: El Salvador's most popular snack is similar to a thick corn tortilla stuffed with cheese, or in this version, pork and potatoes. Be sure to top the hot pupusas with curtido, a colorful pickled vegetable mixture of cabbage, carrots, and onion. For a party hors d'oeuvres, prepare miniature 2-1/4 inch pupusas up to 1 week ahead and freeze. Heat thawed pupusas in a 350 degrees Faranheit for 20 minutes, or until heated through. Serve hot.

Quesadilla Salvadorena

Ingredients
1 Cup Flour
1 Cup Sugar
1 Cup Sour Cream
4 oz Parmesan Cheese (grated)
3 eggs
1 stick butter (small)
1 Teaspoon Baking Powder
Sesame Seeds

Directions
Mix butter and sugar until creamy. Add eggs one at the time. Sift flour and Baking powder. Add to sugar mixture little by little. Add sour cream, parmersan cheese mixing well. Grease spring pan or baking dish with butter. Add mixture evenly. Decorate with sesame seeds. Bake in a preheated oven at 350 degrees for 40 to 60 minutes.

This recipe is guaranteed to clog your arteries. You must have a cholesterol level below 150 to eat this cake.

Sweet Corn Tamale Cakes Like Cheesecake Factory

Ingredients
SALSA VERDE
2 tomatillos, chopped (remove papery thin)
1 4-ounce can mild green chilies
1 green onion
2 tablespoons fresh cilantro
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper

SOUTHWESTERN SAUCE
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
dash salt
dash garlic powder

TOMATO SALSA
1 medium tomato
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper

CAKES
1 1/2 cups frozen sweet corn
1/2 cup (1 stick) butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup corn masa (corn flour)
2 tablespoons all-purpose flour

GARNISH
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons fresh cilantro, coarsely chopped

Directions
Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.

Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.

Preheat oven to 400 degrees.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.

Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a criss-cross patter (use a squirt bottle if you've got one -- see "Tidbits"). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Servings: 4

Turkey Posole

Ingredients
3 tablespoons olive oil
2 yellow onions, cubed
2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained1 tablespoon chili powder
2 tablespoons ground cumin2 tablespoons dried oregano1 cup water
1 teaspoon salt and pepper to taste

Directions
In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano. Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

John Wayne's Chili Rellenos Casserole

Ingredients
2 4-oz. cans chopped green chilies, drained
1 lb. Cheddar cheese, grated
1 lb. Monterey Jack cheese
4 egg yolks
4 egg whites
2/3 cup canned evaporated milk, undiluted
1 tbl. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Worcestershire sauce
2 medium tomatoes, peeled and sliced

Directions
Remove seeds from chilies and cut into large pieces. In a large bowl, combine the grated cheesees and green chilies. Turn into a shallow, greased 3-qt. casserole. In a large bowl beat egg whites just until stiff peaks form. In small bowl combine egg yolks, milk, flour, salt, pepper and Worcestershire sauce. Mix until well blended. Using a rubber scraper, gently fold beaten egg whites into the egg yolk mixture. Pour egg mixture over cheese in casserole and using 2 forks, ooze it through the cheese. Bake 30 minutes. Remove from oven and carefully arrange tomato slices overlapping the edge of the casserole. Bake 30 minutes longer or until a knife inserted in the center comes out clean. Garnish with sprinkling of chopped green chilies on the brown tomatoes, if desired. Serves 10 and is great for a buffet.

Green Corn Tamale Pie

Ingredients
1 1/2 Cups white corn
1 Cup Masa Harina flour
1-4 oz can of chopped green chilies
1/4 Cup butter softened
1/4 Cup sugar
1/4 Cup milk
1 teaspoon salt
2 cups sharp cheddar cheese grated
2/3 Cup liquid from corn*

Directions
Preheat oven to 350 degrees F. Drain and save liquid from corn if using canned. Put corn through coarse chopper or meat grinder. Mix corn, masa, chilies, butter, sugar milk, salt and cheese. *Add the corn liquid. If there isn't enough or if you use fresh corn add water to make 2/3 Cup Pour into buttered 8" square casserole dish. Set casserole dish in pan filled with boiling water and bake 45-60 minutes. Serves 6-8.