Turkey Enchiladas

 These enchiladas taste really good.  What makes'em better is that you can make them way ahead, and then refrigerate or freeze them, and just bake'm off right before you need to eat.  It's kind of like Stoufer's lasanga lasagna, only tastier, and easier to spell.

Mexican Slaw

 I grew up in a 'salt&pepper family'.  No, my parents didn't grey prematurely, rather my mom didn't really know what any seasoning, beyond salt and pepper, was. (unless you count ketchup as a seasoning, she was all over that...)  So, when I was finally 16 and capable of driving myself to the grocery store (yes.. I got excited about that, versus driving to the mall and all the hip parties...) I could finally buy all the cool ingredients I saw chefs using on the Food Network.  Cumin was one of my first orders of business, and let me tell you- its earned a dear place in my heart.  There's something so wonderful about the mildly bitter, but warm flavor of cumin.  It works so well in such a wide variety of cuisines, and brings enough flavor to stand on its own, yet still plays so well with others.  In this recipe, the cumin shines, enhanced by the tart lime and creamy mayonnaise.  This slaw is an excellent side, or absolutely delicious with fish tacos.

Vegan Lentil Taco Filling

I am not a vegan, but sometimes I like to pretend I am and see if I miss meat in things where it seems really necessary... like tacos.  

What is a taco without meat?  A glorified quesadilla?  Basically, only minus the melty, cheesy delicious goodness- so more like a sub par, un-melty, un-glorious quesadilla.  How depressing.  

My mind was changed with this recipe however- I didn't miss the meat.  It has all the flavor you expect in tacos, lends itself very well to keeping a taco together, and is incredibly satisfying.  

You go lentils.  Show that ground beef who's boss.

• 1 cup dried lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 can fire roasted diced tomatoes
• 2 1/2 cups vegetable broth
• 1/2 cup salsa (I used salsa verde)
• Optional: Taco seasoning- to taste

1.  In a large stockpot add lentils, chili powder, cumin, oregano, onion powder, garlic powder, diced tomatoes, and vegetable stock.  Bring to a boil, cover and cook for 30 minutes, or until lentils are tender.
2. Once lentils are tender, cook uncovered until excess liquid has evaporated. Turn heat to low and stir in salsa, and taco seasoning to taste (I find that with bland salsa more flavor is needed).  With a potato masher, incorporate the salsa into the lentils, and mash until desired consistency.
3. Serve over taco salad, with tortillas, or alongside Spanish rice. 

Yields 6 servings.

Grilled Zucchini Tacos

So, after seeing a beautiful picture of zucchini tacos on another blog I was inspired to use the idea of grilled zucchini as a taco filling for a speedy dinner.


While they aren't the most photogenic creations, I promise the final result is delicious.

• 1 large zucchini, sliced thin horizontally
• 1 can black beans
• 1 medium tomato, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 jalapeño, minced
• 1 clove garlic, minced
• 1 packet chicken/vegetable concentrate (or a bouillon cube)
• salt
• salsa verde
• cheese (optional- I like cotija for these)
• Corn tortillas (# depends on the size of your zucchini, around 8-12 typically)

1. First, lay your zucchini strips out on paper towel, and salt them- this will draw out the moisture and allow them to get grill marks, not just go soggy.  Pat dry, and set aside.  Heat the grill to medium-high.
2. In a saucepan combine the  un-drained black beans, tomato, cumin, paprika, chili powder, jalapeño, garlic, and vegetable concentrate.  Cook over medium-high heat for 10-12 minutes, until heated through and the bouillon has broken down- if cooking with bouillon.
3. Grill your zucchini slices, turning once grill marks have formed.
4. Assemble your tacos, and enjoy!

Cilantro-Ranch Dressing

This is my rendition of Cafe Rio's house salad dressing- not a promised copy, but it offers similar flavor.

• 1 cup sour cream
• 3/4 cup mayonaise
• 1/4 cup milk
• 1 envelope hidden valley ranch dip mix
• 3 tomatillos, washed and quartered
• 2 cloves of garlic
• 1/4 cup lime juice
• 1/8 tsp cayenne pepper
• 1/4 cup salsa verde
• ~1 cup fresh cilantro, stems removed

Blast everything in a blender.  It will be a bit runny, pop it in the fridge an hour or so and allow flavors to meld and consistency to thicken.

Notes:

• You can use all mayo or all sour cream, whatever is on hand
• Tomatillos are found in the produce section, often by either bell peppers, or ginger/squash/mushrooms.  Wash your tomatillos first, they are sticky.

Yields about 2 cups.

Mexican Sweet Pork

Plan ahead when you're making this, I usually cook the pork almost two days before I need it.  That being said, this recipe is worth the effort- it is a serious crowd-pleaser.  This shredded sweet pork is inspired by Costa Vida & Cafe Rio, I am not making any promises it is an exact copy, but it is certainly delicious :)

I serve this recipe with cilantro lime rice, black beans, pico de gallo, and cilantro-ranch dressing.

• 5-6 lbs pork (I use "Butt-Shoulder" {don't ask me what a butt-shoulder is...})
• 1 Tbs cumin
• 1 cup brown sugar
• 20 oz Coke
• 1 12 oz bottle mild salsa
• 1 20 oz bottle salsa verde
• 1 onion, chopped
• 3 cloves garlic

1. In a crock pot, place the roast, onion, and garlic. Fill with water to at least half-way, and cook on low for 12 hours.
2. After cooked, remove from the liquid, strain, and put the roast in the fridge to cool.  Once it has cooled, shred the meat, removing any extra fat or tissue (or other animal goodness...). Shred the meat and put it in the crockpot with the Coke, brown sugar, salsa, and salsa verde.
3. Cook on low another 2 hours, then serve with taco salads or in burritos.

Notes:

• You can cook the roast initially in the oven for 6 hours at 250 instead of using the slow cooker.

Yields at least 20 servings

Cilantro Lime Rice

• 2 cups water or chicken stock
  
• 1 tablespoon butter
• 1 cup long-grain white rice
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/3-1/2 cup chopped cilantro

1. In a saucepan heat the butter until melted over medium-high heat. Add rice, and cook for 2-3 minutes, stirring frequently.
   
2. Add the water or stock, and bring to a boil.
   
3. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
4. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Pico de Gallo

• 2 medium tomatoes
• 1/2 medium onion
• 1 jalapeño
• 1/2 lime
• 1/4 cup cilantro
• 1/2 tsp garlic powder, or 1-2 cloves fresh garlic
  
• Salt and pepper to taste

Chop the tomatoes, onion, and jalapeño. (I like to dispose of the mainly liquid center part of the tomatoes). Mix with the cilantro, salt, pepper, and garlic powder. Juice the lime over the top, and then refrigerate for at least 30 minutes before serving.
Notes:

• I don't care particularly for onions, so I go light on them, feel free to use a whole onion, and mixing in some red onion as well is a nice flavor.
• I frequently double the jalepeño, or use serranos for a spicier kick.
  

Spanish Rice

• 2 cups rice
• 1 can Tomato sauce
• 1 can Chicken broth
• 1 Tbs Butter/grease
• 1 tsp Cumin
• 1/2 jalapeño pepper
• Salt
• Pepper
• Water
• 1 tsp Garlic powder, or a few cloves fresh garlic
• 1/2 medium Onion

1. In a large pan heat the butter or grease over medium heat (I like using bacon grease for additional flavor).
   
2. While that heats, chop the onion (I like to save a few large rings to garnish the top).
   
3. Add chopped onion, cumin, and garlic powder to the hot pan.
   
4. Once onion is tender, add rice, and cook for about two minutes, stirring regularly.
   
5. In a large measuring cup (at least 4 cups) add broth, tomato sauce, and enough water to have 4 cups of liquid. Add the four cups liquid to rice.
6. Cut slits in the jalepeño.
7. Add the jalepeño and onion rings, and reduce heat to a simmer.
   
8. Cover, and cook for twenty minutes, or until rice is tender and most of the liquid is gone.

Notes:

• I am a fan of more heat and often toss in a serrano as well, or some finely chopped jalepeño the last few minutes.
• Using completely chicken stock and tomato sauce is even tastier, but I personally just have cans on hand usually.
• The recipe can be easily halved, I still use a whole can of tomato sauce and simply reduce the amount of liquid to 2 cups instead. HOWEVER, I have found that anything greater than doubling this recipe does not seem to work out, the bottom burns.

Yields ~8 servings