{Mexican Lime Soup}

Very yummy and easy soup. The flavors blend so good together, giving this soup tons of flavor.

3-4 limes
2 large chicken breasts
1 tsp kosher salt, plus more to taste
1/2 tsp pepper, plus more to taste
1 Tbs olive oil
1 large white onion, chopped
5 garlic cloves, minced
1 jalapeño chili, seeded and minced
3 cups chicken broth
3 cups water
1 1/2 tsp mexican oregano, you can use regular if you don't have mexican
1 avocado, pitted, peeled and diced
2 oz queso fresco, crumbled

Juice as many limes as you need to, to get 1/4 cup fresh lime juice. Use the remaining limes for serving in your soup. season the chicken breasts with salt and pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, and cook until brown on both sides, about 5 minutes. Transfer the chicken to a plate. Add the onions to the pan and saute until translucent, about 4 minutes. Add the garlic and chili and saute until fragrant, about 1 minute. Add the broth, water and lime juice and oregano, then return the chicken to the pan.
Increase the heat to high and bring to a boil. Reduce the heat to med-low, cover and simmer unti the chicken shows no sign of pink, about 40 minutes.
Transfer the chicken to a cutting board and let cool slightly. Meanwhile, keep the soup at a simmer. Shred the chicken and stir chicken back into the soup. Adjust the season with salt and pepper until desired taste.
Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into bowls and serve with the toppings.


Recipe Source: Williams Sonoma 

{Hearty Barley and Mushroom Soup}

One of my husbands clients had a big convention on Diabetes awarness and prevention. We got invited to attend. Bobby Deen was the guest speaker and also made this soup for everyone. It was very delicious. It's very healthy, and diabetic friendly. It's very simple to make. Try it out!

1 oz dried porcini mushrooms
2 cups boiling water
1 Tbs olive oil
2 large portobella mushroom caps, chopped
1 large leek (white and green part only) sliced and rinsed well
2 ribs celery, chopped
1 carrot, chopped
1 (32oz) container chicken broth
3/4 cup pearl barley
2 Tbs fresh dill, chopped
6 Tbs plain greek yogurt


Place dried mushrooms in a small bowl. Pour the boiling water over the mushrooms; let sit until softened, about 15 minutes. Drain and coarsely chop. Reaserve the soaking liquid.

Meanwhile, heat oil in a nonstick dutch oven over medium-high heat. Add portobello mushrooms, leek, celery, and carrot. Cook stirring often, until the veggies become very tender, 8-10 minutes. Add broth, barley, and soaked mushrooms with their reserved soaking liquid; bring to a boil. Reduce heat and simmer, covered, until the barley is tender 50-60 minutes. Stir in the dill.


Ladle soup into each serving bowl. Top with 1 Tbs yogurt.

I had to get a picture with Bobby Deen. I love his show and am a big Paula Deen fan!!

{Mexican Cookies}

My daughters class was doing a "Christmas around the World" themed class party. I made these cookies and the kids really liked them. They are easy to make too.

2 sticks of butter, softened
3/4 tsp salt (omit if using salted butter)
1/2 cup powdered sugar
2 Tbs milk
1 1/2 tsp vanilla extract
1/2 ground cinnamon
1 tsp baking powdered
1 1/2 cups all purpose flour

Coating:
1/2 cup granulated sugar
1/2 oz semisweet chocolate, grated
1/4 tsp cinnamon

1. In a large mixing bowl using an electric mixer, beat the butter until creamy. Beat in the salt, powdered sugar, milk, vanilla and cinnamon, scraping the sides of the bowl often, until mixture is smooth. Beat in the baking powder. When it’s thoroughly mixed in, add the flour and stir by hand until it’s well mixed. The batter should be soft, yet sturdy enough to shape.
2. With a level tablespoon, scoop up the dough and shape into 24 balls. Place the balls on a plate and chill for 2 hours or if baking ahead, chill until very firm, then put in a heavy duty zipper bag and freeze.
3. When ready to bake, bring the dough balls to room temperature.
4. Preheat the oven to 325 degrees F.
5. Arrange the dough balls, spacing about 2 1/2 inches apart on ungreased baking sheets, then press the balls into 2 inch rounds. Bake 20 to 25 minutes or until the edges are golden brown.
6. Meanwhile, mix the sugar, chocolate and cinnamon in a small bowl.
7. Remove warm cookies from baking sheets and let cool for about 3 minutes on a wire rack set over a sheet of foil. Spoon coating over the cookies, letting it fall down onto the foil. Scoop fallen coating off the foil and use it to coat the bottom of the cookies. Let cool completely before serving.

*To grate the chocolate, I used a cold bar of semisweet chocolate and a Microplane zester. 

Recipe Source: Cookie Madness 

{Garden Fresh Salsa}

I could live on this stuff and be totally content. This is my dads fresh salsa recipe that he makes during the summer with the fresh veggies from his garden. It's the BEST and one of my favorite things about summer time

10 medium to large tomatoes
1 green bell pepper, chopped
3 whole jalapenos
1/2 yellow onion
1/2 cup chopped cilantro
1/4 cup apple cider vinegar
1/4 cup white sugar
4 whole cloves garlic
1 Tbs salt

Mix all ingredients in a food processor.

{Chicken Lime Tacos}

These got rave reviews from my family. They were very fresh with lots of yummy flavors. Make sure and top them with lots of additional toppings.

• 1 1/2 Lbs. chicken, cubed
• 1/4 c. red wine vinegar
• juice of 1 lime
• 2 tsp. sugar
• 1 tsp. salt
• 1 tsp. black pepper
• 4-5 green onions, chopped
• 4 cloves garlic, minced
• 4 Tbsp fresh cilantro
• Flour or corn tortillas
• 
  
• OPTIONAL TOPPINGS:
• Pico de gallo
• cheese
• onions
• tomatoes
• jalapeno
• guacamole
• cilantro
• sour cream
• 
  
• Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you prefer.

Recipe Source: Favorite Family Recipes

{Homemade Guacamole}

This is better than any guacamole I have ever had, my husband and I couldn't stop eating it. We served it with THESE and it made the meal amazing. Never will I go back to store bought or package mixes again.

3 Avocados, pitted and diced 
2 Roma Tomatoes, seeds removed and diced small
2-3 Tbs Red Onion, diced small
2 Tbs Fresh Cilantro, chopped
1 whole lime, juiced
1 clove garlic, minced 
1 tsp Sea Salt



In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the minced garlic, chopped roma tomatoes, red onion and cilantro. Toss gently, and refrigerate for at least one hour before serving. 




Recipe Source: Simply Scratch

{Cafe Rio's Cilantro Lime Rice}

I LOVE cafe rio, I could seriously eat it every night. The other night I made this rice with these Honey Lime Enchiladas, and it was a meal made in heaven. So good!!!

4 Tbs butter
2 1/2 cups rice
4 1/2 cups chicken broth
1 1/2 tsp salt
Juice and zest of 4 small limes
4 Tbs chopped cilantro
1/2 tsp cumin

*You can cut this recipe in half if you don't want to make as much.

In a large pan melt the butter and add the rice and cook for about 2 minutes. Add all the other ingredients and bring to a boil. Cover and cook on low for 20-25 minutes.

{Chicken Tortilla Soup}

This soup was seriously incredible. Hands down one of the best soups I have ever had!! I made this the other night for dinner and even my kids gobbled not one but two bowls...so wonderful! I just had to put this one on here so that when I am searching for something to make for dinner I will come upon this one and remember how much I adored it and make it again and again!

2-3 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes: (You HAVE to add these, it would not be the same experience without em)
Sour Cream
Diced Avocado
Juice of fresh lime
Salsa Or Pico De Gallo
Grated Monterey Jack or cheddar Cheese
Cilantro


Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with all the yummy garnishes!


Recipe Source: The Pioneer Woman

{Green Chili Pork Taco's} Crock Pot

This was probably one of the best meals I have ever eaten. I love mexican food. This had so much flavor and was so easy to throw together. My kids loved it and asked if we could have it again tomorrow night. I used Guy Fieri's Green and Mean Salsa Verde (mild) I'm pretty sure that is what made this dish so fantastic. If you can find it in your grocery store I would definitely get it.

1 (5 pound) pork roast
1 (16 oz.) bottle salsa verde (green salsa)
Juice of 1 lime 
Pico de gallo
Corn tortillas are best with this dish but if you prefer flour go for it

Directions
Place pork loin in slow cooker. Mix together salsa verde and lime juice and pour over roast.  Cover and cook on low for 6-8 hours. To serve, place pork mixture into corn tortillas.  Top with fresh pico de gallo, cilantro and fresh lime juice. Add your favorite rice and beans as a side. 

{Chicken Quesadillas}

These are so yummy! The flavor is really outstanding. The first time we made these we grilled the chicken on an outdoor grill, I think they taste better that way, but I have also cooked the chicken in a skillet and had them still turn out wonderful. The original recipe says to use corn tortillas, but I just used the uncooked flour tortillas from costco and they were perfect!

1 Tbsp. chili powder
2 Tbsp. fresh cilantro, minced
1 Tbsp. olive oil
Juice of 1 lime
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
4 boneless, skinless chicken breasts halves (grilling on an outdoor grill adds to the yumminess, but cooking in a skillet is good too)
Half a yellow onion, roughly chopped
2 tomatoes, seeded and diced
flour  or corn tortillas (I used the uncooked ones from Costco)
Shredded cheese



Heat a grill pan or skillet over medium high heat.  Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine.  Add the chicken breast halves and turn to coat.  Cook the chicken until browned on both sides and juices run clear.  Remove from the heat and shred the chicken into small pieces.  Add the onion to the pan and cook until tender and golden, about 5 minutes.
Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine.  Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down.  Place about a quarter of the chicken mixture onto one side of the tortilla.  Top with shredded cheese.  Fold over the tortilla to sandwich the filling inside.  Repeat with the remaining tortillas and filling mixture.
Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or non stick skillet until browned on the outside and warmed through with the cheese melted on the inside.  Slice into wedges and serve with sour cream and salsa as desired.

Recipe Source: Annie's Eats

{Black Bean Nachos}

This was a quick lunch I made the other day and it was really yummy. I just grabbed things that I had on hand but you could put whatever toppings you like.

One bag of your favorite Tortilla chips, or homemade chips
 Shredded Cheese
 Black Beans, drained and rinsed
 diced tomatoes
 1 small can of diced green chilies
 Chopped cilantro
Diced avocado
chopped green onion
 lime juice
salt to taste.

 Line a cookie sheet with foil and place chips in a single layer. Top chips with the shredded cheese, diced green chilies, and black beans. Turn on your broiler and put the rack at the very top of the oven, broil the nachos for about 1 minute or until the cheese is completely melted. (make sure and check on them in every 20 seconds or so)
After they are done, top them with tomatoes, cilantro, avocado, green onion and lime juice and some kosher salt to taste.

{Easy Salsa}

I love Mexican food, I feel like I make it a lot and the one thing always missing is some really good Salsa to go along with it. I hate the bottled salsa at the store, so I wanted to start making my own. Luckily my Sister in Law has a good recipe that I slightly adapted. It's really simple to make and it tasted great! I used my food processor to make it, but I know that a blender would do the trick too.















2 (14.5 ounce) cans stewed tomatoes, drained
1/2 onion, finely diced
1-2 tsp minced garlic
1 lime, juiced
1 1/2 tsp salt
1/4 cup canned sliced green chiles
3-5 Tbs chopped fresh cilantro


Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

{Creamy Chicken Taquitos}

These were definitely a hit at our house, my husband was raving! I actually prepared the filling in the morning and kept it in the fridge until I was ready to assemble them at dinner time, so it was really quick and easy. Yummy recipe I found on Mel's Kitchen Cafe, original recipe from Our Best Bites.











4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated monterey jack cheese

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (Use a toothpick if they don't want to stay closed)
Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, guacamole, etc.

{Enchilada Casserole}

This meal is nice because it's pretty quick and easy. It was really yummy and much easier then rolling up a bunch of enchiladas :)













2 tsp olive oil
1 (15oz) can red Enchilada Sauce
1 pound ground beef
1 cup yellow onion, chopped
4 Green Onions, sliced, preserved for garnish
1 can Sliced Black Olives
1/2 tsp cumin
1/2 tsp salt
12 Corn Tortillas,
2-3 cups Mexican Shredded Cheese Blend
2-3 Tbs chopped fresh cilantro

Pre-heat the oven to 450°. Swab bottom of a baking dish (You can use and 8x8 or 9x13 depending on how much you want) with olive oil & a small amount of enchilada sauce; set aside. In a pan fry up your yellow onion with ground beef until cooked all they way. Add green onions, cumin, salt, and about 3 Tbs of sliced olives together with a small amount of enchilada sauce. Cover bottom of dish with a layer of tortilla (I used 4 whole tortillas for each layer). Top with half of the beef mixture, followed by a small amount of sauce and about one-fourth of the cheese. Repeat second layer in the same order. Top second layer with tortillas, remainder of sauce and remainder of cheese. Garnish with remainder of olives and green onion tops. Place in oven and bake until cheese is melted, the edges are browned and sauce is bubbly; about 20-25 minutes. Remove from oven and sit for 10 minutes before cutting. Garnish with fresh cilantro

{Cilantro Flavored Rice}

We eat rice as our side more than anything else, so I like to find new ways to serve it. It seems like I always have Cilantro in my Fridge and we love the Cilantro Lime Rice but I wanted to switch it up a bit...This is really tasty, I love the added garlic and onion flavor.













1 cup long grain rice
2 Tbs olive oil
1 1/2 cups chicken broth
2 Tbs chopped onion
1 garlic clove
about 9 sprigs of fresh cilantro, chopped

Heat oil in a medium sauce pan over medium heat, add the rice and onion, let that cook for about 2-3 minutes. Pour in the chicken broth, six cilantro sprigs chopped and garlic. Season with salt. Cover and turn down the heat to low and cook for about 20 minutes until fluffy. Serve with a little extra cilantro if desired.

{Beef Fajitas}

Last night we made these Beef Fajitas along with This and they were so tasty and I will tell you why...

















1 flank steak or round steak, cut into thin strips
1 Green Bell Pepper, sliced into strips
1 Red bell Pepper, sliced into strips
I large yellow onion, sliced
about 1 1/2 tsp Fajita seasoning

Mix this all up in a bowl and either grill it or fry it all up in a pan until the meat is done.

And these are just one of the reason I love Costco so much! We just cook these up on a griddle and feel them with the meat, peppers and onions.

And for the things that make it GOOD. Have you ever tried Wholly Salsa?? It is so so yummy and I am usually not into store bought salsa but this is my new fav..

Also top with:

Fresh Cilantro

diced tomatoes

Fresh lime juice

Sour Cream

Homemade Guacamole

{Chili Cheese Dip}

This is a yummy little dip, and I thought it would be a good one to post being super bowl weekend and all...Oh and it all goes in the crock pot so its easy!

















1 lb lean ground beef
1 (16oz) picante sauce (I use mild)
2 (15oz) cans refried beans
1 cup sour cream
1/2 tsp chili powder
1/2 cup chopped onion
1 cup cheddar cheese, shredded
Small can of mild green chilies
Salt and pepper to taste

Cook beef with onion, drain. Mix everything together in a crock pot. Cook on low 3-4 hours. Serve with tortilla chips.

{Chicken Enchiladas}

I love Mexican food, especially Enchiladas...In fact I made these tonight Honey Lime Chicken Enchiladas which are my very favorite...But these are really good too. I have a few different recipes for Enchiladas but I really like these ones because of the garlic flavor they have. Super yummy!















1 Tbs butter
1/2 cup chopped green onions
1/2 tsp garlic powder
1 (4oz) can diced green chiles
1 (10.75oz) can cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast (about 3-4 breasts)
1 cup shredded cheddar cheese, divided
6 flour tortillas
1/4 cup milk

Preheat oven to 350 degrees. Lightly grease a baking dish. In a medium saucepan over medium heat, melt the butter and saute the green onions until tender (about 3-4 minutes) Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining sauce in the pan add the chicken and 1/2 cup of shredded cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheese. Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly.

{Tex-Mex Salad with Creamy Lime Dressing}

I love salads! They make me think of summer and warmth, and being in Minnesota right now I am craving warmth! I tried this salad for the first time last summer when my sister in law made it for a family party. It was so yummy and fresh, with such unique flavors. LOVED IT! This recipe is from Sunny Anderson on the Food Network.















Butter, for preparing 8 by 8-inch glass pan
1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey jack cheese
1 1/2 cups grated Cheddar


Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.

Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

{Homemade Tortilla Chips}

This recipe is so good! I am a HUGE fan of the Tortilla Land brand Uncooked Flour Tortillas at Costco. You get a pack of 44 (from the refrigerated section, but you can also freeze them at home) for only $7. They are so so much better then ones you get from the store. And they only take seconds to make. I had a bunch left over from dinner so I just made them into chips. But you can use any flour tortilla that you like, it would still be good.













Cut round, flour tortillas into eighths or whatever size you want.
Lightly brush a cookie sheet pan with olive oil
Lay your tortilla triangles in the pan, then brush over them lightly with the olive oil. (Make sure they’re not overlapping too much.)
Sprinkle garlic salt or kosher salt on the triangles.
Bake on 350º for 10-12 minutes.