Corned Beef Tacos

What do you get when you cross and Irishman and a Mexican?  Corned Beef Tacos!  Since marrying an Irishman I have learned to love corned beef.  And cabbage.  Something I'm sure my mom never thought would happen.  But since it has, I wanted to start using it more than just on St. Patrick's Day since it's so easy to make.  I like to cook it in my slow cooker, forget about it for 8 hours, then serve!

Corned Beef Tacos

Serves 4

1 6lb corned beef brisket
1 package soft white corn tortillas
cabbage, thinly sliced
thousand island dressing
horseradish (optional)


Cook your brisket along with it's juices from the package and spice packet in water (until just covered) in a slow cooker for 8 hours on low (or 4 hours on high, then one additional hour on low).  Remove the layer of fat then shred the brisket and keep set on 'warm' in the juices.


Warm the tortillas up in the microwave in a towel for 10-15 seconds.  Take your tortilla and layer the shredded corned beef, cabbage, thousand island and horseradish.  Serve!

It really is that easy and we thought this was a great combination of flavors.  It's a nice twist on a reuben, a taco, and corned beef and cabbage.   Oh, it's a little messy, so keep napkins handy!

Mexican Rice

What can I say?  I'm making another rice recipe.  :)  My dad makes the best Mexican food ever.  Maybe I'm a little biased but who cares-I love it and that's all that matters.  Ha!  But if you would like to know what it tastes like too, here is his 'recipe' (I use that term loosely as the man never measures-he just eyeballs amounts of ingredients) and I hope you like it too!

Mexican Rice
serves: 5

Ingredients:
2 Tbsp vegetable oil
1/2 tsp sea salt
3/4 cup long grain rice
1 (4oz) can Mexican flavors tomato sauce
1 1/2 cups water
1 clove garlic, minced
1 tsp freshly cracked black pepper
1 1/2 tsp camino (cumin)
1/2 white onion, sliced
1-2 jalapenos, seeded and quartered lengthwise


Heat oil in a skillet and add rice and salt.  Stir frequently on medium heat until the rice grains become larger and start to look a little whiter.  About 5 minutes or so.  Add tomato sauce, water, garlic, pepper, and camino then stir until combined.  Place the onions and the jalapenos on top of the rice.  Cover and simmer on medium to low heat for 18-20 minutes.  Fluff with fork and serve.

You can choose to eat the vegetables or discard them if the pieces of peppers are too hot or that much onion flavor isn't your thing.  I leave them in and cut them up on my plate and mix them right back into the rice!  So tasty and reminds me of growing up.  This recipe isn't exactly how my dad used to make it but I am working on it.  One day I hope to perfect it.

Shredded Chicken

Tacos, tostadas, enchiladas, nachos, taco salad, and burritos are just a few things that I can think of that this chicken would be perfect for.  This was a really fresh dish since it uses fresh vegetables for flavor and not just a packet of taco seasoning mix to go with it.  We used the meat to make chicken tacos but there was so much leftover that we saved some for lunches the next day and froze some so that I can make chicken enchiladas when the weather starts to turn cooler.  And the chicken was so tasty I can't wait for those enchiladas!

Shredded Chicken

source: Food.com, slightly adapted by Amy's New Kitchen
servings: depends on what you're making with it.  About 8-10 servings.

Ingredients:

• 4 boneless skinless chicken breasts  
• 1/2 medium onion, sliced
• 2 garlic cloves,  smashed
• 1 Tbsp sea salt 
•  water
• 2 Tbsp butter
• 1 garlic clove, minced
• 1/2 medium onion, diced
• 1 medium tomato, seeded and diced
•  3/4 green bell pepper, diced 
• 1 jalapeno, diced (seeded if you prefer less heat)
• 1 1/2 tsp freshly grated black pepper
• 1/4 cup cilantro, chopped
• 2 tsp ground cumin
• 1/4 cup tomato sauce 
• 1 1/2 tsp sea salt
• chicken broth (reserved) 

Place chicken, onion slices, garlic cloves and add just enough water to cover the chicken in a large pot.  Bring to a boil, cover and lower heat to a simmer.  Continue cooking for 25 minutes.


Remove chicken from broth, let cool, then shred.  Reserve the broth for later.


Meanwhile, while the chicken is cooling saute the butter, garlic clove, onion, tomato, bell pepper, jalapeno, pepper, cilantro, and cumin for 10 minutes.  Stir in shredded chicken then briefly saute.  Add tomato sauce, salt and 1/2 cup of chicken broth at a time until the chicken is as juicy as you like.

Cilantro Lime Rice

I love rice.  I'm pretty positive that I could eat rice every day for the rest of my life.  And be completely happy.  When I go to Chipotle, I always ask for extra rice.  Because what is better than rice?  But more rice?! 


This recipe isn't exactly like the rice from Chipotle, but I'm gonna say it-I like it better.  Shhhh-don't tell Chipotle on me.  I still love them  ;-)

 

Cilantro Lime Rice

recipe from Cooking Mexican Recipes

Servings: 4

Ingredients:

1 Tbsp olive oil

1 cup basmati rice

2-3 cloves garlic, minced

1 1/2 cups chicken broth, low sodium

3 Tbsp fresh lime juice

1 1/4 tsp sea salt

1/2 cup cilantro, chopped

zest of one lime

Add the oil to a sauce pan then heat on medium heat.  Add the garlic and the rice to the oil.  Saute for about 2 minutes, stirring frequently.

Add the chicken broth, lime juice, and salt to your rice.  Bring to a boil.  Cover and cook on low for 15 minutes.  (If you use a different type of rice-cook the rice according to package directions.)

When the rice is done, add lime zest and cilantro.  Stir to mix and serve immediately. 

We've had this rice in burritos, mixed in with shredded pork, along side fajitas, and more.  It is a great side to any mexican inspired dish.

Margarita Cupcakes

As soon as I heard there was such a thing as Margarita Cupcakes, I wanted one.  And since we were going to a fajita and margarita party this weekend it was a great excuse to make them! 

This task took me 2 tries to get it right.  I had originally tried to make a recipe that I found on a blog that was from scratch, but it just didn't turn out.....right.  The cupcakes didn't rise quite normally and they dropped in the middle while cooling.  Thankfully I had a backup recipe that involved a cake mix, and that worked beautifully!  One of my new favorite blogs, Homemade By Holman, had this recipe along with a cream cheese icing recipe and they did not disappoint!! 

Margarita Cupcakes
Recipe from Homemade by Holman, (slightly adapted by Amy's New Kitchen for high altitude)
Yield: 24 cupcakes

Ingredients for Cupcakes:

1 box white cake mix

1 cup margarita mix

1/4 cup tequila

1 Tbsp orange juice

3 large egg whites

2 Tbsp vegetable oil

3 Tbsp flour
Zest of 1 lime

Preheat oven to 350 degrees.  Line 2 muffin tins with 24 liners.  There is no need to spray the liners-the cupckes don't stick to the liners.  Mix margarita mix, tequila, and OJ in a separate bowl.  Add cake mix to your stand mixer bowl, along with the egg whites, oil, flour and margarita/tequila/oj mixture.  Beat on low until all ingredients are blended together, then continue to mix on medium-high for 2 more minutes until mixture thickens slightly.  Add lime zest and mix on medium approx 10 seconds.

 

Spoon batter into muffin liners, filling each 1/2-2/3 full.  Make sure there is an even amount in each liner.  Bake for 20 minutes, rotating pans halfway through cooking.  When a toothpick inserted into a cupcake comes out clean-they're done!  Remove from oven and let cool approx 5 minutes in the pan then remove. 

 

 

Cream Cheese Icing

Recipe from Homemade by Holman
Yield: enough icing for 24 cupcakes
 
Ingredients for Icing:
8 oz block of cream cheese, room temperature
1/2 cup unsalted butter, room temperature
Lime juice of 1 lime (from the zested lime from your cupcakes)
4 cups powdered sugar
4 drops green food coloring
Sprinkles, lime zest, lime wedges for decoration


Beat cream cheese and butter on medium-high speed until mixture is smooth and fluffy.  Add lime juice and beat until combined.  Add powdered sugar 1 cup at a time, until fully incorporated each time.  Add food coloring one drop at a time until the icing is the color you prefer.  Pipe or spread icing onto fully cooled cupcakes and top with sprinkles, lime wedges, or lime zest.  *Refrigerate cupcakes in an air-tight container if not serving immediately and bring to room temperature a couple hours prior to serving.
 

 
I knew these were going to be a big hit when Jeff tried the first one and gobbled it down.  Then he says-that is my new favorite cupcake!!  He loved that there was an actual 'flavor' to these cupcakes instead of another chocolate, vanilla or yellow cupcake....boring!
 
I also loved this recipe because I went out and bought a piping bag and tips-and we had lots of fun making these cupcakes cute.  I am no expert cupcake decorator though.  I guess I will have to make more cupcakes until I improve.  ;)

Slow Cooker Pulled Pork

This is the most amazing pulled pork I've ever had.  It has just the right amount of juice, the right amount of heat, the perfect combination of spices and it's so easy!

Slow Cooker Pulled Pork
Spice rub recipe from Cooks Illustrated 


Ingredients:
1 6-8lb Pork Shoulder
1 Tbsp Ground Black Pepper
2 tsp Cayenne Pepper
2 Tbsp Chili Powder
2 Tbsp Ground Cumin
2 Tbsp Brown Sugar
1 Tbsp Dried Oregano
4 Tbsp Paprika
2 Tbsp Sea Salt
1 Tbsp Granulated Sugar
1 Tbsp Ground White Pepper


Mix all spice rub ingredients together in a bowl.  Massage the rub into the Pork Shoulder.  Wrap tightly in a double layer of saran wrap and refrigerate for at least 3 hours.  Refrigerate longer for a stronger flavor.  (I refrigerated for 24 hours.)  


Unwrap roast and place in a slow cooker.  Add 3/4 cup water to the bottom of the cooker and cook on low for 8-10 hours until meat is fork-tender and easily shredded.


Shred meat along with all the juices in the slow cooker and add more water if necessary.  Continue heating on warm setting until time to serve.

I made this roast for burritos and it was a huge hit.  It has just enough spiciness to give any burrito or taco a little kick!  If you were thinking more along the lines of BBQ pulled pork-all you need to do is add about 2-2 1/2 cups of your favorite bbq sauce to the slow cooker while it's on the warm setting.

I cooked my 6.5lb boneless roast for 9 hours and it shredded so easily.  I did add about 1/4 cup more warm water to the shredded meat.

Pulled Pork Enchiladas

I love mexican food!  It might be my favorite genre of food.  Although, I have lots of favorites when it comes to food.....so that would be a really hard call to make.  I do love enchiladas though.  And I think they're even better homemade.

As a child I was pretty much allergic to everything under the sun.  I was lucky that I wasn't allergic to the sun.  One of the things I haven't quite outgrown is corn.  So, I have to substitute some ingredients every once in a while when I can.  In this recipe, for instance, I use whole wheat tortillas instead of traditional corn tortillas.  They give off a great flavor and crisp up on the ends just like the corn ones do.  Fantastic.

Pulled Pork Enchiladas
Serves 4


Ingredients:
2 8oz cans tomato sauce
1 6oz can tomato paste
2 Tbsp minced onions
1 1/2 Tbsp chili powder
2 1/2 tsp garlic powder
1 1/2 tsp cumin
1/8 tsp sea salt
4 Tbsp olive oil
1/2 cup water
2 cups shredded cheese (I used Monterey Jack and cheddar)
1 lb pulled pork, cooked
8 10" whole wheat tortillas


In a medium saucepan combine the tomato sauce, paste, onions, chili powder, garlic powder, cumin, salt, olive oil and water.  Stir and let simmer for about 15-20 minutes.


Reserve 1/2 cup of your sauce for topping the enchiladas with.  Add the cooked pulled pork to the rest of sauce and let simmer about 5 more minutes.  


Preheat your oven to 350 degrees.  


Prep a 9x13" glass dish with a spritz of olive oil on the bottom.  This will help to crisp up the wheat tortillas a bit.  Take one of your tortillas and fill the middle with 1/8 of the meat and approx. 3 tbsp cheese sprinkled onto the meat.   Roll up the tortilla and place in the glass pan seam side down against one end of the pan.  Repeat with the rest of the tortillas, setting each right next to the last.  All 8 tortillas should fit snuggly into the dish.  Top the entire dish with the 1/2 cup of sauce that was set aside.  Top with the rest of the shredded cheese and bake for 25 minutes.

Depending on your tomato sauce and how thick it is straight out of the can, you add less water or more water to your enchilada sauce until you acquire the thickness you desire.  Not too thick, not too thin.  Juuuuuust right.

These were delicious and fresh.  I served them with some refried beans topped with a tiny splash of shredded cheese.  I love the flavor of the homemade sauce.  The stuff from a can just never appeals to me.  It doesn't taste like enchilada sauce-maybe because growing up my dad always made his own.  This is so quick and easy, there is no excuse to use the pre-made stuff.

12 Layer Dip

This is my spin on the famous 7 Layer Dip.  I like more layers of flavors, so I put them in my dip.  Don't be shy-add whatever deliciousness you want on your dip.  Get crazy.  Do an avocado layer, put some fresh peppers in there, jalapenos, habaneros, chiles in adobo, whatever tickles your fancy.   This is my go-to recipe:

12 Layer Dip
Serves 6


1 16oz can refried beans
1 packet taco seasoning (or your own blend )
1/2 lb ground meat (beef, turkey, chicken), cooked and drained of all grease
Your favorite hot sauce, in dashes, about 2 tsp
1 cup of salsa
1/2 cup sour cream
1 4oz can diced green chiles
2 cups shredded cheese (I like the mexican style preshredded)
3 Tbsp sliced green onions, diced
1/2 cup lettuce, finely shredded
1/4 cup sliced olives
1 roma tomato, diced (or you could grab a can of Rotel and drain some of those tomatoes)


Mix your refried beans and taco seasoning together until well blended.  Take a glass pie plate and layer the ingredients in the order listed.  I like to put a little cheese in between the lettuce and olive layer for color.  

You can see the lovely layers:

Salsa Chicken

A chicken and rice recipe?  Now we're talking!  I have heard lots of good things about this recipe, how easy it is, how awesome the flavor is....  I also heard a rumor that you can take a Pampered Chef Deep Covered Baker and put chicken in it-cook it in the microwave for 20 minutes and you will get delicious, juicy chicken every time. Are both of these rumors true?  I'm about to find out! 


Normally, this recipe is made in a slow cooker, for 8 hours on low.  I was inspired by Dunne's recipe at With a Cherry on Top for my own adaptation of this dish.  Her way you get amazing chicken that is easily shredded for tacos, burritos, enchiladas, tostadas, nachos, etc.  The way I did it, was quick and easy-but the chicken won't be easily shredded-but it will be oh, so delicious and full of flavor.   


We served it over rice:

Salsa Chicken
Serves 5


Ingredients:
5 Chicken Breasts
1 16oz  Jar of your Favorite Salsa
1 can (10oz) Cheddar Cheese Soup
1 packet Taco Seasoning (or your own Taco Seasoning)
Your favorite hot sauce


Place the chicken on the bottom of the Deep Dish Baker.  In a separate bowl mix the can of cheddar cheese soup and the jar of salsa along with the taco seasonings.  Cover your chicken with the mixture and turn your chicken pieces over to get both sides covered with your sauce.  Add a few dashes of your favorite hot sauce to each chicken breast.  Cover and microwave on high for 18-20 minutes.


That's it!

This is what the chicken will look like when it's all done cooking.  (I took out 2 pieces of the chicken before I took this picture.)  It is the easiest meal I've ever made.   It is a bit on the spicy side, but that's the way we like it.   You can make it as spicy or as mild as you would like by choosing a mild salsa, a medium salsa or a hot salsa.  The addition of the hot sauce can be omitted completely.  Also, if you aren't feeling it, you don't need to make your own taco seasoning.  Grab a packet at the grocery store and throw that in instead!  This recipe can be made for you!  And it's easy no matter which way you make it.


This meal was completely done in less that 25 minutes.  Now that's an easy dish!

Taco Seasoning

I've started to experiment with making my own taco seasoning since I'm not into paying $1+ for a packet of taco seasoning.  And I usually think there is too much salt in the pre-packaged ones as well.  At least they make low sodium packets now.  Anyway-I've found a mix of seasonings that I'm really liking now.  Here it is:

Taco Seasoning

(This is for 1lb of ground beef or chicken)

Ingredients:

1 Tbsp chili powder

2 tsp minced onions

1 tsp cumin

1 tsp crushed red pepper  (I like to grind them up in my mortar and pestle before I add them to the mix)

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp sea salt

1/2 tsp pepper

Mix all your ingredients together until well blended.  I like to mix them up in my mortar and pestle since it's already out to crush my red pepper flakes even more.  Store in an air-tight container or use immediately.  Use as much or as little as you like.   

Don't forget to drain your meat of all the grease, and also add 3/4 cup water when adding the taco seasoning.  Simmer until water is mostly absorbed and the meat is well seasoned.  

This is a great base for your tacos.  I also like to add a few dashes of our favorite hot sauce onto the meat when I add the spices for a little extra kick.  So yummy!