Baja Sauce

This is a knock-off recipe from Macayo's.  It's delicious on top of enchiladas!

INGREDIENTS:

1 package cream cheese
1/2 cup milk
2 ouncees canned jalapenos, sliced (I also throw some of the juice from the can in for extra heat)
1 tsp. minced garlic
dash of chili powder
dash of onion powder
dash of salt

DIRECTIONS:
Place all ingredients in blender and mix thoroughly until smooth. Heat in small saucepan over medium-low heat until thickened and warm.

Scott's Kiwi Fajitas

(credit to Scott--he made us this fabulous kiwi fajita dinner and then Jon made me change things so he'd like it better, like blending up the kiwi)

INGREDIENTS

Crock Pot:
2 chicken breasts, raw
1 bottle Chipotle Lime barbecue marinade (there are lots of varieties--go for the higher quality stuff)
3-4 garlic cloves, diced
lime juice
brown sugar

Kiwi Lime Sauce:
1 kiwi, peeled and chopped in half
1/2 can green chilies
2-3 T. lime juice
1/2 container plain yogurt
Innards:
fajita-size tortillas (2 packages)
Cilantro Rice
refried beans
diced tomatoes
shredded cheddar cheese

DIRECTIONS:
In a crock pot, mix together chicken, marinade, and garlic. Cook on LOW 6-8 hours or HIGH 3-4. When done, shred chicken in crock pot. If you're not tasting enough lime, add extra lime juice. If the sauce is too biting, add 1/4 cup brown sugar to mellow it out (let it melt, obviously).

In a blender or food processor, mix together kiwi, chilies, lime juice and yogurt. Mix until smooth.

To serve:
In a tortilla, layer beans, rice, chicken, tomatoes and cheese. Sprinkle with kiwi lime sauce. Roll up, and eat!

Dulce de Leche

(credit to Scott Bear & some website I found)

INGREDIENTS:
1 (or more) cans of sweetened condensed milk--name brands really do taste better

DIRECTIONS:

Method 1: Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil. Place the pie plate in a in larger shallow pan filled with hot water. Do not allow the water to cover the smaller pan. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.

Method 2: Place unopened can sweetened condensed milk in a pot with enough water to cover the can. Bring slowly to a boil, then lower heat to a simmer and let cook for 4-5 hours until the milk is caramelized. Be careful! Keep the can covered and simmering slowly to avoid the risk of the can exploding. Cool the can before opening.

Method 3: Place unopened can (label removed) into a crock pot. Put a washrag underneath the cans, otherwise you'll get rust stains on the bottom of your crock pot. Fill crock pot with water, making sure that can is completely submerged (you may want to check occasionally and make sure the water level doesn't drop. It shouldn't in a crock pot, but some aren't as good as others). Turn on Low, cook for 8 hours. Turn off crock pot, allow to cool for 30-60 minutes. This method worked really well and was super easy.

Alfajores (Argentine Cookies)

(credit to Scott Bear)

Ingredients:
* 12 tablespoons butter
* 1 cup granulated sugar
* 1 egg
* 2 egg yolks
* 2 1/2 cups cornstarch
* 1 cup all-purpose flour
* 1 teaspoon vanilla extract
* 1/2 teaspoon baking powder
* Zest of 1/2 lemon
* 2 cans Dulce de Leche (you can buy it or make it)
* Grated coconut

DIRECTIONS:

To make cookie dough:
Cream the butter and sugar together, then mix in the remaining ingredients except the dulce de leche and coconut until well blended. Knead on a floured work surface until the dough is smooth and let rest for 15 minutes. The dough will be dry--that's perfectly normal.

Make the cookies:
Roll the dough out to a thickness of about 1/4 inch and cut into 2-inch rounds. Place on a greased cookie sheet and bake in a preheated 300°F oven for 17-20 minutes. When cool, spread some dulce de leche on the bottom of half the cookies and press another cookie on top, allowing some of the dulce de leche to squeeze from the sides (don't skimp--it's the best part). Roll the sides in the coconut until the sides are covered.

Makes about 12-15 delicious, definitely non low calorie cookies!

Fried Ice Cream

(credit to Mom Blood)

INGREDIENTS:
2 half gallon vanilla ice cream cartons (SQUARE cartons) (3)
2 c. graham cracker crumbs (3)
1 c. chunky peanut butter (1 1/2)
2 c. sugar (3)
2 t. cinnamon (3)
Foiled cupcake holders, paper liner removed.

DIRECTIONS:
Blend crumbs, sugar and cinnamon. Melt peanut butter, add to mixture. Cut the ice cream into equal size blocks (we can usually get 12 balls out of each carton). Roll the ice cream block in the mixture, then place in cupcake holder. Freeze until ready to serve. Serve with chocolate or caramel sauce.

Cilantro Rice

(credit to Cafe Rio)

INGREDIENTS:
1/3 bunch cilantro
1 can green chiles
2 T. onion powder
3 cups chicken broth
1 1/2 cups rice

DIRECTIONS:
Blend cilantro and chiles together in food processor.

In a saucepan, bring broth to a boil. Add rice, cilantro mix and onion powder. Stir; cover and reduce heat to LOW. Simmer for 20 minutes or until rice is tender.

Tomatillo Lime Dressing

(credit to Mindy, Cafe Rio)

INGREDIENTS:
1 package Buttermilk Ranch dressing (dry)
1 cup mayo
3 tomatillos
1 tsp. brown sugar
1/8 tsp. Chili powder
1/8 tsp. garlic salt
1 garlic clove
1 jalapeno--remove seeds if you don't want it too spicy
1/3 bunch of cilantro
juice from ½ lime

DIRECTIONS:
Remove the tomatillos from husk; wash. Slice and quarter them. Add all ingredients into the blender and process until smooth. Refrigerate for at least two hours prior to serving.

Serve with Sweet Pork Burritos or Sweet Bean Burritos

Sweet Pork Burritos

These are SO INCREDIBLY GOOD. A lot of work, but definitely worth it. Plus, there are TONS of leftovers.

(credit to Mindy and Cafe Rio)

INGREDIENTS
2 ½ lb. pork roast
1 cup Coca Cola (regular, not diet)
1 T. minced garlic
2 T. lime juice
Tortillas-burrito size
Mild green chili enchilada sauce, 3 cans
2 cans black, pinto beans or refried beans
shredded cheddar cheese
3 cups brown sugar
3 cups Cilantro Rice
Tomatillo Lime Dressing

DIRECTIONS
Place Coke, lime juice, garlic in crock-pot; mix. Add pork. Cover and cook overnight on LOW (it's SO tender if you cook it overnight).

When pork is done, shred it and LEAVE IN crock-pot (much easier done when still warm). Add enchilada sauce and brown sugar. Stir well; let sit for 20 minutes (or until sugar is melted). You can add more sugar if you're still tasting the enchilada sauce too strongly. Skim some sauce from the mixture (enough to drizzle over two 9x13 pans of burritos).

Place rice, beans, meat, and cheese in the burritos. Wrap them like a pro, then place in greased 9x13 pan. Pour some sauce over the top of the burritos and sprinkle with cheese. Cook at 350 for 20-25 minutes. Serve with Tomatillo Lime Dressing.

*Makes about two 9x13 pans full.

Empanadas

(credit to Taste of Home)

INGREDIENTS:
1.5 cups plain Mexican rice (no additions like tomatoes, green onions, etc.)
1 chicken breast, cooked and cubed
1/2 cup sliced green onions
1/4 cup sliced olives
1 cup shredded cheddar cheese
2 pie crusts--you can either make them or buy them
1 egg yolk
1 T. water

DIRECTIONS:
Prepare rice (you only need 1/2 of the normal recipe). In a large bowl, combine chicken, cheese, onions, and olives. Stir in rice.

Preheat oven to 400. Roll pie crust into a 12 inch circle. Spoon 1/2 rice mixture onto half of the circle; fold pie crust over and press edges to seal. Repeat for second pie crust. Place on baking sheet.

Beat together egg yolk and water; brush over top of empanadas.

Bake for 20-25 minutes or until golden brown. Cut in half to serve--serve with salsa and sour cream.

Tostadas

(credit to Jileen)

INGREDIENTS:
1 can refried beans, warmed
tostada shells (if you can't find them, you can break hard taco shells in half)
1 chicken breast, cooked and shredded
1 small carrot, shredded
1 cup cheddar cheese, shredded
guacamole
1 tomato, chopped
olives, sliced

(Ingredients for Chili Lime Dressing):
1/2 cup plain yogurt
1/2 cup mayonnaise (NOT Miracle Whip)
2 T. lime juice
1 T. chili powder
1 green onion, chopped

DIRECTIONS:
Mix together chicken, carrot, and cheddar cheese in a microwavable bowl. Microwave until warmed through (about 1 minute). Mix together ingredients for Chili Lime Dressing.

Assemble tostadas in the following order:
shell
beans
chicken mix
guacamole
dressing
tomatoes
olives

7 Layer Bean Dip

INGREDIENTS:
1 can (10.5 oz) refried beans
guacamole
1/2 container (about 2 cups) sour cream
1/2 packet taco seasoning
shredded cheddar cheese
sliced olives
diced tomatoes
sliced green onions

DIRECTIONS:
In 8x8 pan, smooth beans along bottom until level. Cover with guacamole, level. Mix sour cream and taco seasoning together, then cover the guacamole with it; level. Cover with cheddar, then sprinkle top with olives, tomatoes, and green onions. Refrigerate 1 hour before serving. Serve with tortilla chips.

*NOTE: The dip in the picture doesn't show the guacamole layer because we can't find guacamole here in Maryland. Or at least not GOOD guacamole.

Mexican Rice

(credit to La Lynda)

INGREDIENTS:
1 1/2 cups uncooked rice
3 T. oil
3 cups chicken broth
4 oz. tomato sauce
garlic
cumin
1/4 cup green onions

DIRECTIONS:
In a large skillet, saute rice in oil until golden brown (you don't actually have to do this and it's much healthier if you don't--it's just not as authentic if you don't).

In a large saucepan, boil chicken broth. Add tomato sauce and garlic, cumin to taste. Add rice, cover and simmer 15-20 minutes. Add green onions (if desired) just before serving.

Crock Pot Chicken Enchiladas

This is what we make on Cinco de Mayo--they're pretty dang good.

INGREDIENTS
3-4 boneless, skinless chicken breasts
30 oz. (2 cans) red enchilada sauce
4 oz (1 can) chopped green chilies
15 oz (1 can) black or pinto beans, rinsed and drained
cheddar or mozzarella cheese
bunch of 6 in (fajita size) tortillas (I haven’t ever made a consistent number—somewhere around
12 usually)
sour cream

DIRECTIONS
-Put chicken (frozen or not—doesn’t matter), enchilada sauce, and chilies into crock pot.
-Cover and cook on low for 8 hours (usually 6 hours is fine too).
-Remove chicken and shred.
-Reserve 1 2/3 cups cooking juices, pour remainder into large bowl.
-Add beans and shredded chicken to bowl.
-Put 1/3 cup chicken mixture into tortilla, sprinkle with cheese, roll and place in 9 x 13 pan.
-After you’ve stuffed all the enchiladas you can fit in the pan, sprinkle the top with cheese.
-Cover and bake at 350 for 20 minutes (or until cheese in center is melted).
-Serve with baja sauce (or sour cream) and lettuce. Good side dishes are refried beans and Mexican rice.