Mexi Grits

 

A quick meal made with things I had in my pantry and fridge. You can even make it in advance so meal time is even easier!

INGREDIENTS:

Cheesy Grits:

1 cup instant grits

2 cups water

2 cups chicken broth

1/2 tsp salt

3/4 cup shredded cheddar or jack cheese

 

Mexican Topping:

1 16oz can refried beans

1/4 cup water

1 small zucchini

1/2 red bell pepper

1 small onion

2 cloves garlic

2 chicken breasts cooked and shredded

1 16oz can of green enchilada sauce

1 cup shredded cheddar or jack cheese

Canola or vegetable oil

DIRECTIONS:

-Boil water and broth. Add salt and grits and stir until grits become thick (about 5 minutes).

-Pour grits into the bottom of a greased 9x13 casserole dish, and smooth out to cover the bottom of the dish.

-Dice zucchini, onion, and pepper into 1/2" pieces and mince garlic. Cook in 1 tablespoon of oil over medium heat until vegetables are tender (about 10 minutes).

-Remove veggies from pan and place in a large bowl. Mix with chicken and set aside.

-In the same pan you cooked the veggies, add the beans and 1/4 cup of water.

-Cook beans until the water is mixed in and they are creamy in consistency.

-Spread beans over grits.

-Add chicken and veggies on top of beans in an even layer.

-Cover the casserole with your enchilada sauce and sprinkle grated cheese on top.

-Bake in a 400 degree oven for about 30 minutes, or until the dish is hot and bubbly.

-Sprinkle with chopped scallions and cilantro before serving. Garnish individual servings with avocados and/or sour cream.

 

TIPS and ADAPTATIONS:

-As always, you can substitute the chicken for additional veggies to make it vegetarian.

-OR, instead of chicken try the dish with pulled pork, ground beef or chorizo.

-You can use red enchilada sauce too (I just prefer the green!)

-Quick cooking polenta can be switched out for the grits.

-Don't like grits or polenta? Try the dish with rice, just make the beans your first layer then the rice and then the chicken/veggies.

-Try it wish refried black beans too! Yum!

Pumpkin and Chicken Enchiladas

 

A tasty Mexican dish with a pumpkin-sauce twist! 

 

INGREDIENTS:
1 small sweet onion, thinly sliced
1 small zucchini, thinly sliced
4 oz. can diced green chiles
2 boneless/skinless chicken breasts, cooked and shredded
1 cup canned pumpkin puree
1 cup chicken broth
2 tbs. taco seasoning
Dash of salt & pepper
12 corn tortillas
2 cups shredded jack cheese
1/4 cup diced scallions
canola oil

DIRECTIONS:
-In a saucepan, warm1 1/2 tbs. oil over medium heat, then add the onion and zucchini slices.
-Saute until brown and caramelized, about 7-10 minutes.
-Add the chicken, chiles, and 1 cup cheese to the pan, stirring it to mix with the caramelized veggies, then remove from the heat.
-In a large bowl, whisk together the pumpkin, broth, taco seasoning, salt and pepper.
-Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a 9x13 baking dish.
-Once all enchiladas have been rolled, spread the pumpkin sauce over the top.
-Sprinkle generously with remaining cheese, then bake at 425 degrees for 20-25 minutes, or just until the cheese begins to brown and get bubbly.
-Garnish with diced scallions before serving.

SHOUT OUTS:
Recipe adapted from www.cheekykitchen.com's Chicken Enchiladas with Pumpkin Cream Sauce.

TIPS and ADAPTATIONS:
-Make it vegetarian by removing chicken and adding more veggies like spinach, summer squash, and black beans.
-Add cayenne pepper to the pumpkin sauce to make it spicy!
-Make sure you buy a can of pure pumpkin puree, not pumpkin pie filling!

FAJITA TACO BAKE

Cut the fat tonight with this low carb, high protein fajita taco bake! It has all the yummy insides of a taco and fajita and only some of the crunchy outside. Lay it on a bed of shredded lettuce and add a couple of crunched up corn chips on top, and you'll have a satisfying Mexican meal that you can have a second helping of- guilt free!

INGREDIENTS:
15 oz can of refried beans
15 oz can of black beans, drained and rinsed
1 lb ground turkey, beef, or chicken
taco seasonings
1/2 cup sour cream
1 cup cooked brown rice (measure 1/2 cup uncooked rice, and follow package instructions)
1 poblano pepper, cut into 1" slices
1/2 cup diced onion
2 cloves garlic, minced
1 large tomato, diced
1/4 cup chopped cilantro
juice of half a lime
3/4 cup of grated cheddar cheese
1/3 cup of crushed corn chips or taco shells
2 cups of shredded lettuce (optional)
vegetable or canola oil

DIRECTIONS:
-Cook meat and add taco seasonings. Set aside.
-In the same pan, warm 1 tablespoon of oil over medium low heat.
-Add peppers, onion, and garlic and cook for 5-7 minutes until onion starts to become transparent.
-Add lime juice to pepper mixture.
-Spread the refried beans in a 9x13 casserole dish.
-Spread a thin layer of sour cream on top of the refried beans.
-Layer on black beans, meat, and pepper mixture.
-Layer on rice, tomatoes, and cilantro.
-Cover casserole with grated cheese.
-Place in a 375 degree oven for 30-40 minutes until cheese is melted and mixture is bubbly.
-Sprinkle on crushed corn chips.
-Serve over lettuce and with other optional taco toppings such as avocado/guacamole, sliced olives, and/or hot sauce and enjoy!


SHOUT OUTS:
I came up with this dish trying to use up broken taco shells- and everyone loved it! (Including my Granny who is typically picky about eating Mexican!)

TIPS and ADAPTATIONS:
-Skip the cilantro and tomatoes and spread on some salsa!
-Make it vegetarian. Leave the meat out and add extra veggies like corn, grated zucchini, and diced bell peppers.
-For homemade taco seasoning mix together: 1 tbs chili powder, 1 tbs coriander, 1 tbs cumin, 2 tsp paprika, 1 1/2 tsp seasoned salt, 1/2 tsp pepper.
-Instead of crunching up the chips and putting them on top of the bake, use the corn chips to scoop up and eat the bake!
-Make it spicy! Add in some diced jalapenos, diced chilis, or cayenne pepper.
-Make the dish the night before, cover and put in the refrigerator, and cook the next day for a quick dinner.
-Don't like cilantro, use parsley instead.
-No poblano pepper? Use a cubanelle or red or yellow bell pepper.

CHICKEN TORTILLA SOUP

Start the fiesta with course of my chicken tortilla soup! This dish is just about as easy to make as it is to open a can (or two!). Chicken and black beans provide plenty of protein to the dish, and the tomato paste and cheddar make this soup rich and creamy. Make this soup-gluten free, dairy-free, spicy, or mild- this soup is easily adaptable to any one's needs!

INGREDIENTS:
1 small yellow onion, small diced
2 cloves garlic, minced
15 oz. can of black beans, drained
4 oz. can of green chilies
1/2 cup corn (frozen, fresh, or canned)
1 chicken breast, shredded
3 cups chicken broth
8 oz. can tomato paste
1/2 cup shredded cheddar cheese (plus more for serving)
2 tsp. chili powder
1/2 tsp. cumin
salt and pepper (to taste)
4 flour tortillas
canola or vegetable oil
sliced avocado (optional)
sour cream (optional)

DIRECTIONS:
-in a large pot, warm 1 tbs. canola oil over medium-low heat
-add onion and garlic, and cook for 10 minutes, stirring occasionally
-pour drained black beans into the pot, mash with a potato masher so beans become creamy
-add broth, tomato paste, chili powder, and cumin, stir until combined
-add chicken breast, corn, 1/2 cup cheddar cheese, and green chilies, stir until combined
-let soup cook until warmed through, adding salt and pepper to taste
-slice tortillas into thin strips about 2"-3" long
-in a large skillet, warm 1 tbs. canola oil over medium heat
-stir tortilla strips into oil
-let cook for about 5 minutes until strips start to brown and crisp, stirring occasionally
-pour soup into individual bowls, place a handful of crisp tortilla strips in each soup bowl
-serve with sliced avocados, sour cream, and extra cheddar cheese, enjoy!

serves 4

SHOUT OUTS:
I first fell in love with tortilla soup at Max & Erma's... I love their creamy, cheesy take on this dish!

TIPS and ADAPTATIONS:
-Leave out the chicken if you want the dish vegetarian.
-Try the dish with a can of refried beans, pinto beans, or cannellini beans instead of black beans.
-Want your soup to be extra creamy? Instead of the tomato paste, stir in a can of cream of cheddar soup!
-Throw in a couple of spoonfuls of your favorite salsa to help flavor the soup! Or, if you don't have tomato paste on hand, you can use salsa instead too.
-Make it spicy but adding in some diced jalapenos, use hot green chilies instead of mild, add a few shakes of cayenne or hot sauce, or add in a couple spoon fulls of spicy salsa.
-I like my soups thick; but if you prefer yours a little bit thinner, add more broth to the dish (about 1 extra cup should be enough).
-Slim this soup down by leaving out the cheese and the tortilla strips; it's still just as tasty!

CREAMY CHICKEN and RICE with MEXICAN BLACK BEANS

Looking for some cheesy, creamy indulgence without all the guilt? My version of this Mexican favorite stays healthy by using low fat, high protein yogurt and fiberful brown rice. Smokey, roasted poblano peppers add a mild heat which blends perfectly with the sweet corn. Combine the creamy chicken and rice with my easy, zesty Mexican black beans and you have a complete, healthy, and delicious meal!

for rice:
INGREDIENTS:
2 chicken breasts, cooked and shredded
2 poblano peppers
1 cup brown rice
1 jalapeno, small diced
1 small yellow or white onion, small diced (about 1/2 cup)
2 cloves garlic, minced
1 cup corn (defrosted, if using frozen)
2 oz. goat cheese
3/4 cup plain Greek yogurt (0% fat)
3/4 cup grated monterey jack or pepper jack cheese
1/2 tsp. ground coriander
salt and pepper
canola or vegetable oil

for beans:
INGREDIENTS:
30 oz. canned black beans
2 tbs. red onion, small diced
1/2 of a red bell pepper, small diced
2 cloves garlic, minced
1/2 tsp. ground coriander
1 medium or 2 small tomatoes, small diced (about 3/4 cup)
1 lime, juiced
salt and pepper
few dashes hot sauce (optional)
canola or vegetable oil

for rice:
DIRECTIONS:
-roast the poblanos peppers over an open flame (such as gas stove top) or place on a baking sheet and broil until outside becomes black and charred
-place peppers into a brown lunch bag and seal tight, allowing the steam to help loosen the charred skin
-meanwhile, combine rice with 1 3/4 cups of water into a large sauce pan
-bring to a boil, reduce temperature to low, stir once, and cover with a tight fitting lid
-cook the rice for 45 minutes
-once peppers has cooled, the charred skin should easily wipe off
-once skin is removed, remove the stem and seeds of the peppers
-cut the roasted peppers into 1" slices
-in a small skillet, warm 1 tbs. oil over medium to medium-low heat
-add onions, garlic, and jalapeno to the skillet and cook for 5-7 minutes, stirring occasionally
-once rice is done cooking, add to it the peppers, onion mixture, corn, chicken, goat cheese, 1/2 cup jack cheese, and yogurt
-stir until rice is evenly coated
-place rice into a greased 8x10 casserole dish (or similar size)
-place in a 375 degree oven and cook for 20-25 minutes until it is hot and bubbly
-(if necessary,) place under a broiler for 5-7 minutes until cheese turns golden brown
-allow to cool, serve, and enjoy!

serves 4

for beans:
DIRECTIONS:
-rinse and drain beans
-in a medium saute pan, warm 1 tbs. oil over medium to medium-low heat
-add red peppers, onion, and garlic and cook for 5 minutes, stirring occasionally
-add tomatoes, beans, coriander, lime juice, and salt and pepper to taste
-if you like it hot, add a few dashes of hot sauce!
-serve warm as a side dish, and enjoy!

serves 4

SHOUT OUTS:
This recipe came about when I took some of my extra goat cheese enchilada filling and mixed it with some brown rice for a quick lunch- it was a delicious success!

TIPS and ADAPTATIONS:
-Never roasted a pepper before? Check these out: stove top roasting or oven roasting.
-If you are still nervous about roasting and removing the skins of the poblanos, skip those steps! Remove the stem and seeds, cut the peppers into 1" slices, and cook with the onions, garlic, and jalapenos on the stove top. It will taste just as good, just a little less 'smokey' flavored.
-Can't find poblanos? Use 8 oz. of canned, chopped green chilies.
-No goat cheese? Cream cheese will work just as well.
-White rice or wild rice can also be used in this recipe, just change the cooking time accordingly! (White rice only takes about 15-20 minutes to cook!)
-Try red beans or pinto beans instead of black beans.
-You can also use cheddar cheese or Mexican Chihuahua cheese instead of jack cheese.
-Instead of chopped tomatoes in the beans, add some chunky salsa instead!
-Leave the chicken out of the rice dish for a tasty vegetarian meal!
-Leftovers? Mix the beans and rice together, roll it in a tortilla shell, and cover with enchilada sauce!
-If you like your rice extra creamy, add an additional 1/3 cup of yogurt.
-Can't find plain Greek yogurt? Use low fat or fat free sour cream.
-Don't need so much? Cut the recipe in half!
-Want to kick up the heat of your beans some more? Add in a diced jalapeno!
-Take a shortcut and use a store-bought whole roasted chicken. Just shred up the breasts!
-Make both dishes in advance and place in the fridge up to 48 hours before eating. Don't cook the rice in the oven until you are ready to eat, increasing the cook time by 5 minutes to make sure it's warmed through. Reheat the beans on the stove top or in the microwave.

MEXICAN LASAGNA

Here's an Italian inspired dish with a Mexican flair- presenting you with layers upon layers of healthy and tasty ingredients. My Mexican lasagna has lean ground turkey, spiced up with classic Latin flavors, sandwiched between soft tortillas, fresh vegetables, and protein packed black beans. So the next time you're thinking 'lasagna,' impress the family with this Mexican style fake-out!

INGREDIENTS:
1/2 lb ground turkey
6 flour tortilla shells (10")
1 cup corn (fresh, frozen, or canned)
1 cup shredded cheddar cheese
16 oz. can refried black beans
8 oz. green chiles
1 cup fresh baby spinach
1 small zucchini, cut into 1/4" slices
1 small yellow squash, cut into 1/4" slices
1 cup sliced mushrooms
1 small onion, diced
6 oz. can tomato paste
12 oz. chicken broth
1 tbs. chili powder
1 tbs. coriander
1 tbs. hot sauce (such as Frank's or Tabasco)
2 tsp. cumin
chopped parsley or cilantro for garnishing
sour cream and lime wedges for serving
extra virgin olive oil

DIRECTIONS:
-in a large skillet, warm 1 tbs. olive oil and brown turkey
-once turkey is cooked, add chili powder, coriander, cumin, hot sauce, tomato paste, and broth and stir until evenly coated
-stir in corn, and set aside
-in another large skillet, warm 1 tbs. olive oil over medium heat
-add sliced zucchini, squash, onion, and mushrooms, cook 5-8 minutes until vegetables start to soften and brown slightly
-turn heat off, add spinach, mix vegetables and let spinach wilt, set aside
-in a medium sized mixing bowl, mix refried black beans and the green chiles, set aside
-grease a 9x13 casserole dish
-cut the 2 of the tortillas in 2 inch strips
-place the tortilla strips in the bottom of the casserole dish, 'puzzle piecing' and cutting the strips until the bottom is covered
-spread 1/3 of the bean mixture on top of the tortillas
-spread 1/3 of the meat mixture on top of the bean layer
-spread 1/3 of the vegetable mixture on top of the meat mixture
-spread 1/3 cup cheese on top of vegetables
-continue to layer tortillas, bean mixture, meat mixture, vegetable mixture, and cheese
-place in a 375 degree oven for 15-20 minutes, until hot and bubbly
-let cool, garnish, and serve with sour cream and lime wedges, enjoy!

makes 4-6 servings

SHOUT OUTS:
This recipe was developed for a dinner with my Mexican-food loving friend, Abi.

TIPS and ADAPTATIONS:
-You can use water instead of chicken broth, and use the empty can of tomato paste to measure it!
-Try swapping out sour cream with plain Greek yogurt- just as tangy and tasty, and much healthier too!
-Use regular refried beans instead of black beans.
-Ground chicken or ground beef would be excellent in this dish too.
-Use flour tortilla of choice, or what you have on hand: whole wheat, multi-grain, spinach, sundried tomato...
-Skip the green chiles if you'd like to to be less spicy, just add some broth, water, or salsa to help thin out the beans so they can be more spreadable.
-Use cheddar, jack, pepper jack, monterey jack, or any of these cheese combinations!
-Make it vegetarian by skipping the meat and adding more veggies.
-Make it now, freeze it for later! Just defrost 24 hours in advance in the refrigerator, and add about 10-15 more minutes to the cook time.

SLOW COOKER LATIN PULLED PORK with RICE and BLACK BEANS and a ROASTED CORN SALSA

It’s time for you to rethink Mexican: no more tacos, burritos, and fajitas... this is Latin cooking gone gourmet! Simple seasonings combined with slow cooking create a tender pulled pork out of this world and a quick salsa and side of rice with black beans brings the whole meal together. Imagine not only how good this meal will taste, but how good your house will smell with this meal brewing all day!

for pork:
INGREDIENTS:
(approximately) 1 lb pork roast/pork shoulder/Boston butt
1 package Good Seasonings Italian salad dressing mix
1 tbs. coriander
1 tbs. cumin
4 oz. can sliced jalapenos
1/2 cup apple juice
3/4 cup chicken broth
extra virgin olive oil

DIRECTIONS:
-mix dressing seasonings with coriander and cumin
-sprinkle all sides of the meat with about half of the seasoning mix
-warm 1 tbs. olive oil over medium-high heat in a pan, and sear each side of the meat
-place in slow cooker
-mix together juice, broth, and the rest of the seasoning mix
-pour over meat
-open can of jalapenos, and pour over meat
-place lid on slow cooker, and cook for 7-9 hours on low
-once meat is done cooking, remove meat from juices and allow to cool
-using 2 forks (or your hands, if it's cool enough to touch) and shred the pork
-place the meat back into the juices
-warm meat in the juices
-serve with rice and beans and corn salsa (recipes below) and enjoy!

for the rice and beans:
INGREDIENTS:
1 cup brown rice
2 tbs. onion, minced
1 clove garlic, minced
2 tbs. green bell pepper, small diced
15 oz can black beans
1 3/4 cup chicken broth
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. salt
1/4 ground pepper
1 tbs. lime juice
1 tbs. chopped fresh cilantro
extra virgin olive oil

DIRECTIONS:
-sauté garlic, onions, and green pepper in 1 tbs. olive oil over medium heat in a medium sized pot for about 5 minutes
-add rice and broth to the pot, bring to a boil
-reduce heat to simmer, cover with a tight fitting lid, and cook for 45-50 minutes
-drain and rinse black beans, add to rice, stir
-sprinkle in cumin, coriander, salt, pepper, lime juice, and cilantro, stir
-serve with meat and salsa

for corn salsa:
INGREDIENTS:
11 oz can corn or about 1 1/2 cups fresh or frozen corn
1/4 cup red onion, small diced
1/2 cup red bell pepper, small diced
2 tbs. lime juice
2 tbs. chopped cilantro
salt and pepper to taste

DIRECTIONS:
-over medium/high heat, place corn in a large skillet
-stir occasionally and let cook until the corn starts to brown around the edges, around 10 minutes
-remove from heat and let cool
-once cooled, add onion, bell pepper, lime juice, cilantro, and salt and pepper to taste
-serve salsa cold with meat and rice and beans

SHOUT OUTS:
This recipe was inspired by a delicious meal I had at Paladar Latin Kitchen & Rum Bar in Woodmere, Ohio.

TIPS and ADAPTATIONS:
-You can make your own 'seasoning mix' by mixing garlic powder, onion powder, paprika, pepper, and dried herbs. You need at least 2 tbs. of the mix total, plus the additional tbs. coriander and cumin each.
-You can use white rice instead of brown rice, just adjust cooking time from 45-50 minutes to 18-20 minutes.
-Don't want to eat pork? Season chicken breasts with the same seasonings and cook on the grill.
-Try using a Mexican beer instead of apple juice to cook your meat in! Or skip both the juice and beer, and use all broth.
-You don't have to make all three parts of this meal... separate the parts and pair them with other foods you like!
-Let the pork cook while you are away all day, and cook the rice and make the salsa while the meat cools before you shred it- delish dinner, super fast!
-You can use a can of green chilies instead of jalapenos, or leave them both out if you don't want spicy meat.
-Leftovers? Add some cheese and put them up in a tortilla for a fajita or quesadilla, or split a bell pepper in half and fill each side with the meat, salsa, and rice for delicious stuffed peppers.

SOFT CRUNCH TURKEY TACOS with ZESTY RANCH SAUCE

Think you know what to expect with a taco? Think again! Anybody can open a package of taco seasonings, but why bother when you can mix up the seasonings yourself? YOU now control the quality of ingredients in your meal. Think tacos mean "beef"? With these fresh seasonings you won't even know you're eating healthy, lean turkey! Do your hard tacos fall apart too easily? Wrap it in a soft taco, and keep the ingredients IN the shell, instead of on your plate! I do believe it's time to re-think tacos, and try my soft crunch turkey tacos! The zesty ranch sauce will make you a believer for sure!

for meat:
INGREDIENTS:
1 lb ground turkey
1 cup chicken broth
1 tbs chili powder
1 tbs coriander
1 tbs cumin
2 tsp paprika
1 1/2 tsp seasoned salt
1/2 tsp pepper
1/8 cup hot sauce
extra virgin olive oil

for tacos:
10-12 hard tacos
10-12 soft tacos
2 cups shredded lettuce or fresh spinach
1 cup diced tomatoes
3/4 cup shredded cheddar cheese

for sauce:
1/4 ripe avocado
3 tbs ranch dressing
2 tsp hot sauce
1 tsp lime juice

DIRECTIONS:
for meat:
-over medium heat, add about 1 tbs olive oil, and brown turkey meat
-add additional ingredients, stir to coat, and cook on medium-low heat until liquid is reduced and thick

for sauce:
-mash the avocado until smooth
-add additional ingredients and stir until smooth

for tacos:
-keep tacos warm in a 200 degree oven until ready to eat
-place about a tsp or 2 of ranch sauce on the soft taco as 'glue'
-take the hard taco, place in the middle of the soft taco, and cover the hard taco with the soft taco
-fill the taco with meat and toppings, drizzle on additional ranch sauce
-enjoy!

SHOUT OUTS:
This is a homemade version of a Taco Bell's 'cheesy gordita crunch'- only WAY better, and WAY healthier!

TIPS and ADAPTATIONS:
-Use regular refried beans or refried black beans as the 'glue' between the tacos.
-You can use only a soft or only a hard taco instead of both, but the soft taco outside creates great texture, and helps keep the hard taco shell from breaking and making a mess!
-Skip the carbs: use 1 hard shell taco and line the inside with a large piece of iceburg or romain lettuce- perfect juice and filling catcher!
-Use whatever toppings you like on a taco: black olives, rice, guacamole...
-You can use ground beef or chicken instead of the turkey, or try it with shrimp or flank steak too!
-Don't have an avocado and/or lime juice? Just make the ranch sauce without it- still delicious!
-Skip all the hot sauce if you'd like to make it less spicy.
-Make it ahead of time! You can cook and season the meat and cut the lettuce and tomatoes up to a day in advance. You can make the sauce in advance too, but hold off adding the avocado until close to eating time; it may brown in the sauce.
-Try mixing in some frozen (or fresh, if you have it!) corn kernels (about 1/2 cup) into the meat mixture for added texture and vitamins.

EASY GUACAMOLE

this is a mexican classic that everybody should know how to make! it's a simple, refreshing, and healthy treat that can be snacked on with tortilla chips, spread into tacos and fajitas, or dolloped on top of chilies and soups! a ripe avocado fruit when gently mashed becomes creamy and buttery- therefore the tang of some lemon and lime juice and a sharp sprinkle of salt makes a perfect evenness of flavors. so i suggest, as well as many health specialists, to utilize this recipe and get the most out of this super food!

INGREDIENTS:
1 ripe hass avocado (the dark green/black, bumpy looking kind)
1 small tomato, seeds removed and chopped
2 tsp small diced red onion
2 tsp lime juice
2 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder (or 1 small fresh garlic clove, minced)
1 tsp fresh cilantro, chopped

DIRECTIONS:
-slice the avocado in half, remove pit, and use a spoon to scoop out the avocado fruit
-place the fruit into a medium sized mixing bowl, and mash with a fork (mash it as smooth or as chunky as you prefer)
-add tomato, onion, juices, salt, pepper, garlic powder, and cilantro and mix to combine
-enjoy!
SHOUT OUTS:
my version of a classic.. delicious with tortilla chips, in fajitas, or on top of enchiladas. can't go wrong!

TIPS and ADAPTATIONS:
-try mixing in add-ins like blue cheese, black beans, or bacon
-a ripe avocado should slightly give when pressed lightly with your finger
-if the avocado is not ripe when you buy it, ripen it on the counter for a few days, or you can ripen it quicker if you place it in a brown bag with an apple, banana, or tomato to speed up the process
-you can certainly leave out tomatoes, onions, or cilantro if you'd like, or if you don't have them on hand. it'll just then be a delicious, simpler version of my guac!
-spread the guacamole on a piece of sandwich bread instead of mayonnaise
-to learn how to easily cut an avocado, check this out!

LESSONS LEARNED:
-why keep it with fruit? because the ethylene gas released from the fruit helps to quickly ripen the avocado
-if your avocado is ripe before you are ready to use it, keep it in the fridge to stop it from going bad (but eat it soon! the fridge can only keep it from going bad for a few days)
-besides being tasty- eating an avocado can help lower cholesterol, prevent strokes, provide breast and prostate cancer prevention, enhance memory, keep your heart healthy, and help your body better absorb certain nutrients
-eat in moderation! though high in monosaturated fat ('good fat'), beware of calories. 1/2 of an avocado (roughly 170 calories) is a good daily amount to intake; providing you 3 grams of protein and 8 grams of fiber

ENCHILADA POLENTA BAKE

time to marry the beloved flavors of italian and mexican foods! leave the tortilla shells in the fridge, and say hello to polenta! this northern italian favorite acts as a perfect bed for the classic latin taste of an enchilada. the creamy polenta is a wonderful counterpart to the mildly spicy peppers and sauce, and as you bite into this dish you'll taste every delicious layer of flavor. so pop this bake into the oven and bring out the blender for margaritas because tonight it's time for a dinner fiesta!

INGREDIENTS:
3/4 cup instant or quick cooking polenta
2 cooked chicken breasts, shredded
3 cups chicken broth
1/2 cup frozen corn
1 poblano pepper, cut into 1/4" slices
1 small yellow or white onion, cut into 1/4" slices
2 cloves garlic, minced
1 15oz can black beans
1 10oz can enchilada sauce
1 cup shredded cheddar cheese
1 tbs salt
extra virgin olive oil

DIRECTIONS:
-bring broth to a boil and stir in 1 tbs of salt
-slowly stream polenta into broth, stirring constantly until polenta thickens (about 2-3 minutes
-add corn and 1/4 cup of the cheese and mix
-pour mixture into a greased 9"x9" casserole dish, and smooth out evenly, set aside
-in a large pan, warm 2 tsp. olive oil over medium heat, add peppers and onions
-cook for 3-4 minutes, stirring often
-add garlic, reduce heat to medium-low, stir, and cook for another 3-4 minutes, remove from heat
-drain and rinse beans, and place an even layer of beans over polenta
-place an even layer of chicken over beans
-place an even layer of the peppers and onions over the chicken
-pour the enchilada sauce over the peppers and onions
-sprinkle cheddar cheese over the top of the casserole
-bake at 375 degrees for 30-40 minutes, until heated through and is warm and bubbly
-let cool, and enjoy!

serves approximately 4 people

SHOUT OUTS:
this recipe was inspired from an Amy's frozen, microwavable meal.

TIPS and ADAPTATIONS:
-use shredded pork or beef instead of chicken (or use a store bought rotisserie chicken to save time!)
-try pinto beans instead of black beans and green enchilada sauce instead of red
-spice it up! add a sliced spicy jalapeno or some diced green chiles in with the poblanos
-can't find a poblano? use a bell pepper (color of your choice)
-have grits at home? forget the polenta and use that instead!
-try it vegetarian, skip the chicken and add extra veggies like spinach, mushrooms, and zucchini
-leftovers? chop it up, and roll it in a tortilla, heat and eat!

GOAT CHEESE and CHICKEN ENCHILADAS

this dish is a winner on many different levels! you can not only serve a classic mexican meal quickly, but you will impress your dinner guests by adding the unexpected and delicious ingredient: goat cheese. never tried goat cheese? give it a chance! its tangy, creamy texture blends perfectly with the mexican spices and is a great change to sour cream. with only 12 ingredients, you can zip through the grocery store's express lane, get home, and get cooking! assembly time is only about an hour, and you can assemble it hours before you eat it. the recipe is easily doubled to feed larger crowds, and can easily be adapted to suit your mealtime needs!

INGREDIENTS:
1 small poblano pepper, 1/4" slices
1 small yellow onion, 1/4" slices
2 clove of garlic, minced
2 chicken breasts, cooked and shredded (approx 2-3 cups)
8 oz. goat cheese
1 15 oz. can of refried black beans
lime juice (about 2 tbs.)
handful fresh cilantro, chopped (about 2 tbs.)
6 spinach tortilla shells
1/2 cup shredded cheddar cheese
14 oz. green enchilada sauce or salsa verde
extra virgin olive oil

DIRECTIONS:
-put 1 tbs. oil in a large pan over medium heat
-add peppers and onion and cook for approximately 3-4 minutes, until the onions start to get transparent, and peppers start to soften
-add garlic, reduce the temperature to medium-low, and cook for an additional 3-4 minutes
-add 1/4 cup enchilada sauce to the pan, and turn the heat to low
-add chicken to the pan, let it heat up slightly
-add the goat cheese in crumbles, and mix until the cheese melts and evenly coats the chicken
-add lime juice and cilantro
-to make the chicken filling even in each tortilla, divide with your mixing spoon (in the pan) the mixture in half, then in half again, and again, so you have six equal portions
-take one tortilla shell and spread about 1/4 cup of bean mixture evenly on top
-take one portion of the chicken mixture and place it in the middle of the tortilla shell, from top to bottom of the tortilla, keeping the chicken mixture no more than 1.5" wide
-roll up the mixture in the tortilla shell and place in a greased 9"x13" casserole dish seam side down
-continue filling up the additional 5 tortilla shells and place in the casserole dish
-pour enchilada sauce evenly over the 6 tortillas
-sprinkle shredded cheddar on top of enchiladas
-bake in a 350 degree oven for 30 minutes
-let cool and enjoy!

serves approximately 3-4

SHOUT OUTS:
this recipe was inspired by a meal prepared by chef Bobby Flay on 'Boy Meets Grill'

TIPS and ADAPTATIONS:
-save some time! use a store bought rotisserie chicken
-can't find refried black beans? buy a can of regular black beans, wash and drain them, place on a large cutting board or plate, and mash with a potato masher or fork!
-mix it up! try different flavored tortilla shells like red chili, sun dried tomato, whole wheat, or whatever looks good at the store. use traditional red enchilada sauce. use pinto refried beans. try it with shredded pork or beef instead of chicken.
-want to make your enchilada sauce a little more special? add a few cloves of mashed roasted garlic to it! DELICIOUS!! (Hatch brand enchilada sauce sells a roasted garlic green enchilada sauce i found at Whole Foods Market)
-you can certainly leave off the additional cheddar cheese if you'd like to save some calories, or make the meal vegetarian by replacing the meat with mushrooms, eggplant, spinach, or zucchini- just cut and cook the vegetables like you do the peppers and onions