Fabulous Home Canned Salsa

It's home canning season again at my house.  This time of year is one of my busiest.  Between the peaches, pears, tomatoes, green beans and carrots I hardly have time to do much of anything.  By the time I'm done, I'll have put up over 300 quarts.  I love it!  It's good news for our winter food supply!

I figured that since I was canning so much, I'd share a recipe or two.  This is my Fabulous Home Canned Salsa. I've spent years looking for a great salsa recipe.  Literally years!  I've tried at least a dozen different recipes, but none of them have hit the spot.  Some are sweet and others too vinegary.  Needless to say, I was overjoyed when I tasted this salsa at one of my hubby's work parties.  It's perfect.  Make it as spicy as you want, or mild enough for your little one, or somewhere in the middle.  Your entire family will love it!

**This recipe didn't come from an approved canning cookbook, so I called our local extension agent and verified that the recipe followed the approved home canning guidelines.  The only requirements are that the amount of peppers and onions used in a canned salsa recipe not exceed the amount of tomatoes.  In this recipe you shouldn't use more than 7 quarts of peppers and onions since there are 7 quarts of tomatoes.  Play around with the spices all you want though, it won't hurt a thing.**

Fabulous Home Canned Salsa
Makes 9 quarts or 18 pints

7 quarts of tomatoes, peeled and diced
1/2 cup vinegar
2 cups Anaheim chili peppers, chopped
4-5 green peppers, chopped
4-7 jalapeno peppers, chopped (for mild salsa remove the seeds and membranes)
1 (7 oz.) can El Pato Hot Mexican tomato sauce (the yellow can available in the Latin section of the grocery store)
4-5 onions, chopped
1/2 cup cilantro, chopped
6 Tbs. salt
1 Tbs. garlic powder
1 Tbs. cumin
1 Tbs. oregano
2-3 (6 oz.) cans tomato paste  (You won't need this if you use half paste tomatoes)

Place the prepared tomatoes into a large pot.  I used a 12 quart stock pot and it barely fit.  Seed the peppers/chilies, chop them up (I used my food processor and had everything chopped in less than 10 minutes) and add to the tomatoes.  Add the remaining ingredients, except the tomato paste and simmer for 30 minutes.  If your salsa is not as thick as you'd like, add the tomato paste until it reaches the desired consistency.  Place in hot jars and adjust the lids and rings.  Process in a boiling water bath for 45 minutes for quarts and 30 minutes for pints.  That processing time is for an altitude of 4,000 feet.  Be sure to check the proper time for your altitude.

Source:  Amy L.

Chessy Mexican Rice

My quest for the perfect Mexican Rice may be at an end.  I've tried no fewer than a dozen different recipes with only so-so results.  I'd almost given up on ever finding one I loved.  They were either to tomato-y, to spicy, dry or just plain bland.  But this one is perfect.  Its moist, has just the right amount of tomatoes, is just a little spicy, but best of all, its nice and cheesy.  Who knew that a little cheddar would make such a big difference? 

Cheesy Mexican Rice
Serves 6-8

2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
2 cups chicken broth
1 (14.5 oz.) can diced tomatoes with green chiles
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste
1 cup shredded cheddar cheese

In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalapeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl.

Source:  Adapted from Paula Deen

Baked Chicken Fajitas

I can count on 2 fingers the number of times I've made fajitas.  Including this one, 2 times.  They have always seemed like too much work for some reason.  Or maybe I'm just a little lazy.  :)  At any rate, this recipe is sheer genius!  Start to finish in about 30 minutes makes is the perfect busy weeknight meal.  I must say, my pepper and onion hating kids weren't too thrilled.  They ended up picking out the chicken for their fajitas so it all worked out.  Too bad they don't have a clue what they're missing.

Baked Chicken Fajitas
Serves 8

1 lb. boneless, skinless chicken breasts, cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion, sliced
1 bag frozen sliced bell peppers (I used the one with a mix of red, yellow and green)
2 Tbs. olive oil
1 Tbs. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4-1/2 tsp. cayenne pepper
Warmed flour tortillas

Preheat the oven to 400°.  In a 13 x 9 baking dish mix the chicken, tomatoes, chilies, peppers and onions.  In a small bowl, combine the oil and spices.  Drizzle the mixture over the chicken and toss to coat.  Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

Source:  Adapted from a Taste of Home magazine

Chi Chi's Chimichangas

Holy deliciousness, Batman!  These are amazing!  I never thought I'd come close to tasting Chi Chi's food again.  And in reality, its been like 20 years since Chi Chi's went out of business, so I don't really remember what their food tasted like, but I have some very fond memories of good friends, family and great Mexican food.

This recipe didn't disappoint in the great Mexican food category.  My family devoured these. I have to make a triple batch just to satisfy them.  My 16 year old son, Colton, ate 5 of them.  And they aren't small.  At all.  This is one of the recipes my family requests most.  Don't be intimidated by the long ingredient list.  These come together in about 30 minutes, so they are quick enough for a weeknight meal.


Chi Chi's Chimichangas
Serves 4

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 yellow onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
sea or kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces
1/4 cup sour cream, plus more for serving
1 (15-ounce) can refried beans
4 (10-inch) flour tortillas
1 cup shredded Monterrey jack cheese, plus more for topping
Mexi-sauce, for topping (recipe below)
Shredded lettuce, for topping
Mexican rice, for serving


Mexi Sauce

1/2 cup onion, chopped
2 garlic cloves, minced
pinch of each: chili powder, cumin, sugar and salt
2 (4 ounce) cans green chilies, drained and rinsed
1 cup chicken broth


 Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet and add the onion, garlic and jalapeno, cook over medium-low heat until soft. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.


Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.


Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.


Make Mexi-sauce: Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet over medium-low with heat in a tablespoon or two of vegetable/olive oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chilies and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.


Adapted from:  Food Network

Breakfast Taquitos

This is the final installment in Breakfast Week (for now).  I still have a few more recipes to try and I'll post them as I try them.  But I hope these recipes will help make your busy school mornings run a little more smoothly.  I like that the kids that have to leave early can still go to school with stomachs filled with fast, nutritious foods, ready to learn, even if they are eating as they run to the bus stop.

These taquitos might be my kiddo's favorite breakfast item so far.  I think it has something to do with the tortillas.  But these are really good.  They are also easy, which always works for me.  There's no chopping or cutting involved.  They are also portable and freeze really well.  They get the flavor from salsa and cheese.  The eggs are moist and the tortilla slightly crispy.  Delicious!

Breakfast Taquitos
Makes about 16 taquitos


1 Tbs. butter
12 large eggs
1/2 cup sour cream
1/2 tsp. kosher salt (less if you use table salt)
1/4 tsp. black pepper
1/2 tsp garlic powder
1 1/2 cups shredded cheese (I used Monterrey jack and cheddar, but queso would be good too.)
1/2 cup salsa
16 (6 inch) flour tortillas

Heat the oven to 425°.  Spray a baking sheet with non stick cooking spray.

Crack the eggs into a large bowl.  Whisk in the sour cream, salt, pepper, and garlic powder.

Heat the butter in a skillet and add the egg mixture to the pan.  Gently scrape the bottom of the pan and fold the eggs over to scramble.  When the eggs are slightly under cooked, remove from heat.  Add the cheese and salsa and gently combine.  You don't want to break the eggs into tiny pieces.

Warm the tortillas in the microwave for a few seconds to make them easy to roll.  Place a 1/4 cup of the egg mixture down the center of the tortilla and roll up tightly.  Place seam side down on the baking sheet.  Lightly spray the tops of the tortillas with cooking spray.

Bake for 15 minutes or until edges are golden brown and crisp.

To freeze:  After the taquitos are rolled, but before they are baked, put them in the freezer and allow them to freeze individually before transferring them to a freezer bag.  To reheat:  Heat the oven to 425° and bake for 20 minutes or until heated through and golden brown.

Southwestern Haystacks

I know that almost everyone has tried Hawaiian Haystacks, but have you ever tried Southwestern Haystacks?  It is basically the same concept, just with taco ingredients!  I have an unhealthy obsession with Mexican food, so I created this recipe to help feed my addiction in new and exciting ways.  Over the years I've tweaked and refined it, and its always a hit with everyone who tries it.  The ingredients are simple and you probably have most of them in your pantry or fridge right now.  I make this on busy nights since I can have it on the table in 30 minutes.

My family, specifically my 16 year old son Colton, loves this so much that I have to make him his own 8 x 8 pan.  And HE EATS THE WHOLE THING!!  Its unbelievable!  I've never in my entire life seen anyone eat that much food.  I think he may have a future in competitive eating.  :)

Southwestern Haystacks

Serves about 10

1 1/2 lbs. ground beef

1 onion, chopped

3/4 cup tomato juice

3/4 cup water

1 pkg. taco seasoning

1 (4 oz.) can chopped green chilies

1 (15 oz.) can black beans, rinsed and drained

2-3 cups hot cooked rice

1/4 cup butter

1/4 cup flour

2 cups milk

8 oz. Velveeta cheese, cubed (I like the Mexican flavored Velveeta)

Toppings

Shredded lettuce

Diced Tomatoes

Sliced black olives

Shredded cheddar cheese

Sliced jalapenos

In a skillet, brown the beef and onion until cooked through.  Drain.  Add the tomato juice, water, green chilies, black beans and taco seasoning and simmer for 15-20 minutes or until water is absorbed. 

While the meat is simmering, make the cheese sauce.  In a sauce pan, melt the butter.  Stir in the flour until smooth.  Gradually add the milk.  Bring to a boil and cook and stir for 2 minutes.  Reduce the heat and stir in the Velveeta until melted.

Spread the hot rice in the bottom of a  9 x 13 pan.  Then spread the meat mixture on top of the rice.  Pour the cheese sauce over the meat.  Top with lettuce, tomatoes, olives, shredded cheese and sliced jalapenos.  Serve with tortilla chips.

Source:  A Mommy's original recipe

Taco Meatball Ring

Tragedy struck our house a few weeks ago and it is really cramping my style.  My oven died.  (Sob! Sniffle! Sniffle!)  For the last few weeks, everything I've made has been either on the stove top or in my dutch ovens.  I've never been so glad that I know how to dutch oven cook!  For those who don't know, I spent every day of 2010 cooking in my dutch ovens, so I'm a fairly experienced black pot chef.  You can see that adventure here.  I did cook this in my dutch oven, but I'll give you the normal oven directions.  :)

This is a great twist on everyday tacos.  And if your a meatball connoisseur like me, you'll really love it.  I also love the presentation.  Everything you need is right there on the platter.  No need for bowls of lettuce and other toppings.

Taco Meatball Ring
Serves about 8

2 1/2 cups shredded cheddar cheese, divided
3 Tbs. water
4 Tbs. taco seasoning
1 lb. ground beef
2 tubes refrigerated crescent rolls
Shredded lettuce
Chopped tomato
Sliced green onions
Sliced black olives
Sliced jalapeno peppers
Sour cream and salsa

In a large bowl, combine 1 1/2 cups of cheese, water and taco seasoning.  Crumble beef over mixture and mix well.  Shape into 16 balls

Place the meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink.  Drain the meatballs on paper towels.  Reduce the oven heat to 375°.

Arrange the crescent rolls on a greased pizza pan, forming a ring with the pointed ends facing the outer edge of the pan and the wide ends overlapping.

Place a meatball on each roll.  Fold the point over the meatball and tuck under the wide end of the roll.  The meatball will still be visible.  Repeat with all the meatballs.  Bake for 15-20 minutes or until the rolls are golden brown.

Transfer to a serving platter.  Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, sour cream and salsa.  Serve.

Source:  Amy L.

Chili's Chicken Club Tacos

I went to Chili's a while back with my awesome sister-in-law, Carrie.  I love Chili's, but I don't eat there nearly as often as I'd like.  However when I'm there, I do the unthinkable and take notes on the menu so I can make my own knock-off versions at home.  Their food is so simple and fresh, not to mention pretty easy to recreate.

The marinated, grilled chicken is the key to making these tacos delicious.  If you can plan ahead and marinate the chicken overnight or for at least a few hours, you won't be sorry.  When you're grilling thin strips of chicken, line the grill with aluminum foil to prevent the chicken from falling through the grill.  The rest is just using fresh, delicious produce and crispy bacon.

Chili's Chicken Club Tacos

Serves 6-8

4 boneless skinless chicken breasts, cut into half inch slices

1 pkg. McCormick grill mates southwest flavor, made according to package directions

8-10 slices bacon, cooked until crispy

Fresh flour tortillas

Fresh lettuce

Diced tomatoes

Shredded cheddar and Monterrey jack cheese

Southwest or Chipotle Ranch dressing

Marinate the chicken in the Southwest marinade overnight or for at least 4 hours.  Then grill the chicken until cooked through.  (Don't forget to line the grill with aluminum foil to prevent the chicken from falling through the grill.)  While the chicken is grilling, cook the tortillas according to package directions.  To assemble, place a few chicken strips in the center of each tortilla.  Top with lettuce, cheese, diced tomatoes, bacon and salad dressing.  Serve with beans or Mexican rice.

Source: A Mommy's original recipe

Crunchy Chicken Nachos

There are just some days when you don't have time to cook.  Those seem to be happening more and more around my house.  With 3 busy teenagers and 4 smaller children, I seem to be burning the candle at both ends and spreading myself way to thin.  So to simplify meal times, I've been collecting and trying some quick and easy recipes.  The kinds of meals that I always have the ingredients to make and can be put together in just a few minutes.  The only catch is that I don't want to sacrifice taste for ease and convenience.

I ran across these nachos at allrecipes.com, and they are just the kind of quick meal I've been looking for.  It is cheesy and crunchy and perfectly flavored.  I love these because they make a great quick dinner or a late- night-we're-watching-a-movie snack.  It can also be tailored to your tastes.  Add olives, some sliced jalapenos, black beans or fresh tomatoes.  The sky's the limit, so make it your own.

Crunchy Chicken Nachos

Serves 8

2 cloves garlic, crushed
1 small yellow onion, diced

3 tablespoons vegetable oil

1 shredded, cooked, whole chicken breast

salt and pepper to taste

1 cup pico de gallo salsa (I used my favorite brand of jarred salsa)

1/2 (12 ounce) package tortilla chips

1 (8 ounce) package shredded Cheddar/Monterrey Jack cheese blend
6 green onions, sliced, green parts only
sour cream for serving (if desired)
guacamole for serving (if desired)

Preheat oven to 350 degrees F (175 degrees C).

In a 12 inch skillet over medium heat, cook and stir the garlic and yellow onion in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterrey Jack cheese blend.

Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving. Serve with sour cream and guacamole if desired.

Chicken Enchilada Soup

This is one of my family's all time favorite soups.  It's been winter staple in our house for at least the last 10 years.  It is so thick and creamy that it can almost pass for a chip dip rather than a soup.  In fact, if you decrease the amount of water in the recipe I think it would make an awesome chip dip.  I'm going to have to remember that during Superbowl week.  Anyway, this can be spicy or mild depending on how spicy the enchilada sauce is.  If you've never use corn flour before, don't worry, its easy to find.  I get it in the Latin food aisle at my local Wally World.  So head to the store and get cookin'!  You'll love this recipe!

Chicken Enchilada Soup
Serves 12-15

1 1/2 Tbs. vegetable oil
1 1/2 lbs. diced chicken
1/2 cup chopped onion
2 cloves minced garlic
6 cups chicken broth
1 1/2 cups Masa corn flour
3 cups water
20 oz. red enchilada sauce
1 1/2 lb. Velveeta cheese
1 1/2 tsp. salt
3/4 tsp. cumin
1 1/2 tsp. chili powder

In skillet, brown the chicken in oil, remove and set aside.  In the same skillet, cook the onion and garlic  until onion is tender and chicken is cooked through.  In a large dutch oven, combing the broth, flour and water.  Whisk well.  Add the onion and garlic.  Stir.  Add the remaining ingredients except the chicken.  Bring to a boil.  Boil several minutes, stirring constantly.  Add the chicken, reduce heat and simmer for 30 minutes.  Garnish with shredded cheese, salsa, olives, guacamole and corn chips.

Source:  My friend Michelle E.

Smokey Chipotle Shredded Beef and Homemade Taco Bowls

This is an original recipe!  I wanted to have shredded beef taco salad for dinner, but I didn't have a great recipe for the meat.  Well, I do now!  This was fabulous!  Chipotle peppers are one of my favorite things!  They fall into the "food of the Gods" category with bacon, chocolate and  peanut butter.  You can find them canned in the Latin section of your grocery store. You can make it as spicy or mild as you want by adjusting the amount of chipotle peppers.  Just be sure to taste the sauce before you put the meat in. 

The taco bowls are awesome!  A lot of the time when I'd buy them from the store they would be soggy and greasy or broken by the time I needed to use them.  These taco bowls are baked fresh rather than fried.  They are not quite as flaky as the fried bowl, but they are nice and crispy!

Smokey Chipotle Shredded Beef
Serves 8-10

3 lbs. boneless beef chuck roast
2 Tbs. canned chipotle chilies in adobo sauce
1/2 cup ketchup
3 cups water
8 cloves minced garlic
2 tsp. oregano
2 tsp. chili powder
1 tsp. cumin
1/4 tsp. black pepper
1 (7 1/2 oz.) can El Pato Jalapeno Salsa (it is available in the Latin section of most grocery stores.  It doesn't add heat, it just adds flavor)

In large heavy pot, stir together everything except the meat.  Over medium high heat bring the mixture to a boil.  While the sauce is coming to a boil, cut the beef into pieces, trimming off the fat.  Add to the boiling sauce.  Bake at 350° for 2-3 hours or until fork tender, stirring every 30 minutes and adding more water as necessary.  Keep in mind that when the beef is finished cooking you want the sauce to be thick.  Remove the pot from the heat and shred the beef with 2 forks.  Allow it to sit in the sauce for about 5 minutes before serving.  Serve in tacos, burritos, chimichangas, or any Mexican dish.  Serves 8-10.

 

Homemade Taco Bowls

Flour tortillas  (Thinner is better)

Cooking spray (such as Pam spray)

Heat your oven to 350°.  Spray both sides of the tortilla with cooking spray.  Drape each tortilla over an empty quart jar.  Place on a baking pan and bake 10-15 minutes or until lightly browned and crispy.  Carefully remove from the jar and allow to cool.  Fill with your favorite taco salad fillings.

Chorizo with Black Beans and Rice

I've wanted to try cooking with chorizo for a while, but I've never had a recipe for it.  Then I started running across different recipes here and there, but none of them were quite what I wanted.  So I took them all and combined them into a "Mommy's Original".  This can be served several ways.  As a taco filling on homemade tortillas, in taco salad, or wrapped in a burrito and deep fried.  Top it with sour cream and homemade guacamole and it is delicious!  It has a wonderful spicy zip on the back end that surprised me.  My children absolutely loved it!  I'll warn you, this makes A LOT!  It would easily feed 10 or 12 people (or 6 growing teenagers).

Chorizo with Black Beans and Rice

Serves 8-10

1 Tbs. vegetable oil
1 lb. ground chorizo sausage
1 29 oz. can diced tomatoes, undrained
2 (15 oz.) cans black beans, drained and rinsed
2 tsp. thyme
1 Tbs. minced fresh cilantro
1 tsp. salt
2 Tbs. fresh minced garlic
1 cup diced onion
1 1/2 cups long grain rice
1 cup shredded Monterrey jack cheese

Cook the rice according to package directions.  Heat the oil in a large skillet or dutch oven.  Add the onion and cook until tender.  Add the garlic and cook until fragrant, about 1 minute.  Remove the chorizo from the casings and add to the onions.  Cook completely.  Add thyme and salt.  Once the chorizo is cooked, add the black beans and tomatoes.  Stir and heat through.  Add the cooked rice.  (I just added enough rice to get the consistency I wanted.)  Sprinkle with cheese and serve.  These would be good in the homemade tortillas from yesterday.  Serves 8-10.

Source:  A Mommy's original recipe

Homemade Tortillas

This is my first time making homemade tortillas.  We had a Relief Society meeting last week where we learned to make homemade tortillas and quick and easy fajitas.  (The Relief Society is the women's organization of the Church of Jesus Christ of Latter-day Saints.)  We had a great time getting together and learning something new.  Its always so nice to spend time with such wonderful women who love, accept and lift up everyone.

I really expected tortillas to be hard, or at least a pain to make.  Mine didn't turn out very round, but with practice I'll get better at that.  They are really very simple to do.  We served these with Chorizo with Black Beans and Rice (I'll share that recipe soon), and they were yummy!  I also love that they are only pennies to make.    On the down side, homemade tortillas can't be stored and they can be a little dry.  One trick to keep them moist is to put them into a plastic bag when they're warm.  The condensation in the bag keeps them moist until its time to eat.

Homemade Tortillas

3 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
5-6 Tbs. vegetable oil
3/4 cup hot water

Mix the dry ingredients together. Then cut in the oil until the mixture resembles crumbs. Add the water and stir until it is crumbly. If it is still too dry, add more water. Turn out onto a floured surface and knead for 5 minutes. Cut the dough into 16 pieces, cover and let rest 15 minutes. Roll out thin (you should be able to see through them). Cook on a hot skillet until lightly browned on both sides. Don't use any to cook these. 16 tortillas.

Source:  Marcene P.