Healthy Quinoa Chili Casserole Recipe

3 tsp olive oil
1 medium sweet onion, diced
1 medium red bell pepper, diced 
2 garlic cloves, grated or minced 
2 cups quinoa
1 cup vegetable broth
2 1/2 cups water
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1/2 Tbsp chili powder
1 tsp cumin
1/8 tsp black pepper
2 cups shredded Cheddar cheese

Lightly oil or spray a large shallow baking dish and set aside.

In a large saucepan over medium-high flame, put the olive oil, onions, and red bell pepper; cook and stir until the vegetables soften, then stir in all ingredients EXCEPT the shredded Cheddar cheese.

Bring mixture to a boil, turn heat to low, cover saucepan and let simmer for 20 minutes.

Turn oven on to 350 degrees and allow to preheat.

Pour the mixture from the saucepan into the prepared baking dish, then sprinkle the cheese on top.

Bake (uncovered) in 350 degree oven for about 15 minutes or until bubbly hot and cheese is melted.
Remove and let stand 3 minutes before serving.

Quinoa and black beans are both complete proteins so you don't need to serve this dish with another protein, but you can serve as a side dish along with grilled chicken or fish if you like.

Will serve 4 to 6.

Mexican Jicama Sticks Recipe

1 medium size jicama
3 Tbsp fresh lime juice
1/4 tsp chili powder
1/4 tsp kosher or sea salt

Peel the jicama then cut into thin strips, about the size of french fries.

Put jicama in a glass or plastic bowl and sprinkle lime juice and chili powder over; toss to combine well. Add salt, toss, taste, adding more as needed.

Chill covered if desired, or serve immediately.

Will make enough snacks for 2.

Mexican Cornbread Wedges Recipe

1 Tbsp cooking oil
1/2 cup diced onion
1 lb ground beef
kosher salt and black pepper to taste
1 tsp garlic powder
1 pkg (1.5 oz) taco seasoning powder mix
1/2 cup diced green bell pepper
1/2 cup diced yellow, orange, or red bell pepper
2 cups Mexican style cornbread mix
3 Tbsp oil
1 egg, beaten
1 jar (16 oz) favorite chunky salsa
1 cup shredded Cheddar cheese
1-1/4 cups milk

Preheat oven to 425 degrees and get out a 10 inch oven-proof skillet. Put skillet over medium heat and add oil, onion, ground beef, salt, and pepper. Cook until beef is no longer pink.

To the beef in skillet add the garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine. Dump the beef mixture out of the skillet into a bowl; set aside.

Remove skillet from heat, then lightly spray the skillet with cooking oil.

Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.

In a separate bowl, stir together the final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.

Bake in preheated oven at 425 degrees for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.

Remove and allow to cool for 5 minutes, then place a serving plate over the skillet and flip over to remove the cornbread onto the plate.

Cut into small wedges to serve.

Will make 8 to 12 potluck size servings.

Mexican Mixed Bean Salad Recipe

1 cup white wine vinegar
1/4 cup olive oil
1 Tbsp brown sugar
1/2 tsp kosher salt
1/2 tsp black pepper
dash chili powder (to taste)
2 cans (15 oz ea) garbanzo beans, drained and rinsed
2 cans (15 oz ea) cannelini beans, drained and rinsed
2 pkgs (10 oz ea) frozen baby lima beans, thawed and drained
3 regular size carrots, finely diced
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 or 2 jalepenos, finely diced
Optional: mixed greens for serving

Put the first 6 ingredients in a large serving bowl and whisk vigorously until frothy.

Add the remaining ingredients and stir together gently until well coated.

Cover bowl and refrigerate for 1 hour, stirring several times during the hour, then stir again just before serving.

Will serve 10 to 12 at a potluck.

May be served over mixed greens if you like.

Chicken Fajita Casserole Recipe

2 tsp cooking oil
1 medium size onion, cut into thin strips
1 green bell pepper, cut into thin strips
1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry
1 lb cooked chicken, shredded
2 garlic cloves, minced
1 tsp chili powder
1 1/2 cups good prepared salsa
4 small (6 inch size) corn tortillas, torn into 1 inch pieces
4 oz shredded Monterrey Jack cheese

Preheat oven to 350 degrees; coat a baking dish with cooking spray.

Pour oil into large skillet over medium-high heat, then add onion and bell pepper, and cook just until crisp/tender, then stir in the spinach and cook until hot; remove mixture from skillet to a bowl  with a slotted spoon and set aside.

Add the chicken, garlic, and chili powder to the hot skillet and stir, cooking, just until the chicken is heated through and the garlic is fragrant.

Spread 1/2 CUP of the salsa evenly into the baking dish.

Begin the layers:
half the torn tortilla pieces
half the chicken mixture
half the veggie mixture
half the remaining salsa
half the cheese

Repeat the layers EXCEPT do not add the remaining cheese

Cover the baking dish with aluminum foil and bake in preheated oven at 350 degrees for 30 minutes.

Uncover, sprinkle with remaining cheese, then continue baking UNCOVERED for 5 to 7 minutes or just until the cheese is melted.

Remove and let stand for 10 minutes before serving.

Will make 8 to 10 potluck size servings, but can be easily doubled or tripled.

Yuca Fish Patties Recipe

1 Tbsp cooking oil
1 green onion, chopped fine
1 garlic clove, grated
1 lb cooked flaky fish (not oily fish)
1 cup cooked smashed yuca
1/4 cup bread crumbs
1/2 tsp yellow or brown prepared mustard
1/2 tsp ground cumin
sprinkle red pepper flakes
salt and black pepper
1 Tbsp chopped cilantro leaves
2 large eggs, lightly beaten

Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.

In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.

Form into patties and set aside while you prepare a skillet.

Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.

Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.

Makes 6 medium size patties.

Yuca Empanada Dough Recipe

1 lb raw yuca, peeled
1/2 tsp kosher salt
1/4 cup cold water

Grate the peeled yuca into a bowl lined with a clean flour-sack or similar towel. Lift the towel from the bowl and squeeze the yuca until all the moisture is removed.

Get out a saucepan and pour in the water and salt. Put over medium heat and bring it to a boil, then add in the yuca, turn heat to very low, and cook, stirring often, until the yuca turns slightly transparent and a bit darker in color. Remove the pot from heat and continue stirring until cooled somewhat and dough sets up a bit.

Dump the contents out onto a lightly oiled work surface and allow the mixture to reach room temperature.

When cooled, lightly oil your hands, then begin kneading the yuca 'dough' until it feels stretchy or elastic and it keeps its shape and is completely cooled.

Divide the dough into 12 equal balls. Place each ball onto a work surface lightly brushed with oil and roll out into thin circles. You can do this by hand or with a pastry roller.

Fill as you would any empanada or pasty and deep fry or bake as desired.

Makes 12 small empanada.

Traditional Guacamole Recipe

4 ripe avocados, pit and peel removed, then diced
1 small sweet onion, minced
1 garlic clove, grated
1 or 2 jalapeno peppers, seeded and grated or finely chopped
1 lime, juiced
salt and pepper to taste

In a shallow bowl, smash the avocados with a fork until semi-smooth, then stir in the remaining ingredients. Serve as a dip with tortilla chips or as a topper for tacos, salads or soups.

Tomato Salsa Fresca Recipe

1 pint grape or cherry tomatoes
kosher salt to taste
1/2 cup diced sweet onion
1/4 cup freshly squeezed lime juice
1 or 2 jalapenos, seeded and minced
1/4 cup chopped cilantro leaves
1 tsp good olive oil

Put tomatoes in a food processor and chop until semi-smooth but not entirely pureed.
Add the salt, pulse, turn off, taste and adjust as needed.

Spoon tomato mixture out into a non-reactive bowl (glass or plastic).

Add the remaining ingredients, stir gently, cover the bowl with plastic food wrap, and leave at room temperature for 20 to 30 minutes. This will help the flavors meld.

Mix gently again before serving.

Serve with home-baked tortilla chips.

Makes about 3 cups of salsa.

Tomato Avocado Guacamole Recipe

4 ripe avocados, seed and skin removed
2 Tbsp fresh lemon juice
1 garlic clove, grated
1 Roma tomato, finely diced
1/4 cup finely chopped onion
dash ground cumin
dash hot pepper sauce
salt and pepper to taste

Mash avocado with lemon juice and garlic in a heavy, shallow bowl until avocado is smooth, but with just a few chunks left.

Stir in the remaining ingredients, taste, and adjust seasonings.

Serve immediately.

Tomatillo Salsa Recipe

18 tomatillos, husked and chopped
1 small sweet onion, diced
1/2 cup minced cilantro leaves
1 lime, juiced
1/4 tsp kosher salt (more or less to taste)
pinch raw sugar
2 serrano or jalepeno peppers, clean out seeds and mince

Put all ingredients in a glass or plastic bowl, stir, cover bowl and refrigerate for at least 15 minutes before serving. Stir once more just before serving.

Makes enough for 4 to 6 condiment servings.

May be stored in the refrigerator for several days. Just be sure to stir each time you serve.

Makes a nice topping for tacos, taco salads, burritos, scrambled eggs, or anywhere you would enjoy salsa or ketchup.

Fruit Stuffed Poblanos Recipe

8 large fresh poblanos, prepared as directed below
olive oil
1 stick (4 oz) butter
1 medium sweet onion, finely diced
2 garlic cloves, minced
1/2 cup chopped prunes
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup sliced green olives
1 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp Ceylon cinnamon
2 cups shredded cooked chicken
salt to taste

Prepare poblanos by roasting them in a hot (400 degree oven) on a baking sheet drizzled with olive oil.

When poblanos flatten and char slightly, remove to a glass bowl, cover the bowl with plastic wrap, and let sit out until cooled. Peel the outer skin off using paper towels and pull the stems off, then carefully slice through just one layer and remove seeds, leaving the poblanos intact for stuffing.

(Note: You can prepare the stuffing while the poblanos cool.)

Prepare the stuffing in a large heavy skillet over medium heat; add butter and onions, cooking just until onions soften, stirring often, then add garlic and cook, stirring, for 30 seconds longer. Add the dried fruit and olives to the skillet, turn heat to low, and cook for 2 minutes, stirring often. Stir in the cumin, cloves, and cinnamon, then add the chicken and stir to combine. Taste and salt as needed. Loosely cover skillet, make sure heat is on very low, and let simmer gently for 5 minutes.

Stuff the poblanos with the fruit and olive filling you prepared, arranging them on a lightly oiled baking sheet. Bake the poblanos in a 400 degree oven just until they are hot all the way through, about 8 to 10 minutes.

Serve immediately while poblanos are still warm out of the oven. You may like to spoon salsa or sour cream over each one as you serve them. Will serve 4 to 8 depending on appetites.

Spiced Pork In Corn Husk Recipe

1 Tbsp chile powder
1 tsp cumin
1 tsp ground coriander
1 tsp brown sugar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1.5 to 2 lbs pork tenderloin, cut into 6 pieces
6 clean dried corn husks, soaked for 1 hour in warm water, then patted to remove excess water, but not dry
butchers twine

Preheat oven to 375 degrees. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.

In a shallow dish, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.

Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.

Wrap the corn husk around the pork piece and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.

Bake in preheated oven at 375 degrees for 25 to 30 minutes or until meat thermometer reads 145 degrees.

Remove and let rest for 5 minutes, then place each bundle on a plate to serve. Cut butcher twine and open the corn husk carefully to reveal the pork tenderloin.

Will serve 6.

Cilantro Shrimp Verde Skillet Recipe

1/4 cup butter
2 Tbsp olive oil
1 to 2 lbs fresh, cleaned shrimp
2 cups homemade salsa verde (or good jarred)
1 cup fresh cilantro, chopped fine
fresh lemon juice
brown rice optional

Get out a large cast iron (or other heavy) skillet and put over medium heat.

Add butter and olive oil to the skillet - when hot, add the shrimp.

Cook just 1 minute, stirring, then add the salsa verde and stir to combine.

Turn heat to low and cook just until the shrimp firms and turns pink, then remove from heat.

Stir in the cilantro and serve immediately, squeezing fresh lemon juice over before serving.  May be spooned over brown rice for a complete meal.

Mixed Pepper Fajitas Recipes

1 large red onion
1 large carrot
1 sweet red bell pepper
1 sweet green bell pepper
1 sweet yellow bell pepper
high heat cooking oil
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained well
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp smoked paprika
cooked strips of meat or chicken, optional
tortillas for serving

Cut the onion, carrot, and all the peppers up into thin strips.

Get out a large heavy skillet and drizzle cooking oil in enough to lightly coat the bottom.

Put skillet over medium-high heat and add all the vegetables, quickly cooking and stirring until just softened a bit.

Stir in the garlic, beans, seasonings, and meat if you are adding, stirring and cooking for 1 minute, just until hot.

Remove skillet from heat.

Use tongs to fill tortillas for serving.

Will serve 4 to 6.

Simply Yummy Yuca Recipe

1 lb yuca, peeled
cooking oil

Get out a large soup pot and fill it with cold water. Add the yuca and bring the water to a boil. Reduce heat and simmer the yuca slowly for 20 minutes or until just fork tender.

Preheat your oven to 350 degrees.

When yuca is tender, drain and transfer to a cutting board.

Cut yuca into thin wedges, trimming off the inner core.

Generously coat a baking sheet with cooking oil then arrange the wedges evenly on the baking sheet. Drizzle more cooking oil over the top of the yuca wedges.

Loosely cover the baking sheet with aluminum foil, then put in oven and bake for 8 minutes.

Remove aluminum foil and return to oven to bake an additional 8 minutes or until edges crisp slightly and become golden brown.

Remove from oven, salt as desired, and put on rack to cool. Serve with dips for a snack, lunch, or a side dish.

Red Bell Pepper Jicama Cole Slaw Recipe

2 large limes, juiced
1/4 tsp hot pepper sauce (more or less to taste)
1 Tbsp brown sugar
1/2 cup olive oil
salt and pepper
1 jicama, peeled and cut into very thin strips
1 red bell pepper, cleaned and cut into very thin strips
1 green onion, chopped

In a large glass bowl, whisk together the lime juice, hot pepper sauce, and brown sugar. While whisking, start slowly drizzling in the olive oil, whisking until the dressing thickens. Taste and add salt and black pepper as needed, then whisk to combine.

When satisfied with the dressing, add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.

Will serve 2 to 4.

Pineapple Jicama Slushie Recipe

1 can pineapple chunks in natural juices (do not drain!)
1/2 cup jicama, peeled and diced
2 cups fresh orange juice
4 ice cubes

Put pineapple with juice, jicama, orange juice, and ice in a blender and puree until smooth.

Pour into glasses and serve immediately.

Will serve 2 to 3.

Mango Black Bean Wraps Recipe

2 sweet bell peppers, diced
1 small sweet onion, diced
1 can (15 oz) black beans, rinsed and drained well
2 mangos, diced
1 lime, juiced
1/2 cup chopped fresh cilantro leaves
1 ripe avocado, pitted, peeled, diced
4 (medium size) healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling

In a skillet over medium heat, add a drizzle of oil, the diced bell peppers and onion, stir and cook just until softened, then add the beans, reduce heat to low and cook gently for 5 minutes.

Meanwhile, take out a bowl and add the mangos, lime juice, cilantro, and avocado, stir and keep cold.

Lay the tortillas out on a work surface. Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.

Roll the tortillas up and enjoy immediately.

Makes 4 wraps.

Easy Turkey Empanadas Recipes

1 lb ground turkey meat
1 medium sweet onion, finely diced
1/2 tsp kosher salt
1/4 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp cumin
pinch ground cloves
2 Tbsp balsamic vinegar
1/2 cup raisins
refrigerated pie crust sheets - for 2 pie crusts

In a large cast iron skillet, brown the turkey. Add the onions when the turkey is almost cooked, and continue cooking until the onions are translucent. Then add the next 7 ingredients (everything except the pie crusts) and turn heat down to low; simmer gently for 10 minutes. Remove and set aside.

Preheat oven to 375 degrees and lightly spray a baking sheet with cooking oil.

Unroll the pie crust sheets and cut both into even quarters and place on baking sheet. Spoon the mixture into the middle and fold over, matching edges of the crust. Seal the edges by pressing the tines of a fork along.

Bake in preheated oven for 20 to 25 minutes or until golden brown.

Remove and cool slightly.

Makes 8 empanadas and will serve 4 to 8 depending on appetites.