Tex-Mex Style Cole Slaw Potluck Recipe

1 cup prepared Ranch style dressing
1 Tbsp fresh lime juice
1 tsp ground cumin
8 cups shredded cabbage or coleslaw mix
1/4 cup finely diced red onion
2 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped jalepano pepper
1 can (11 oz) Mexican style whole kernel corn, drained very well
1 cup finely shredded Pepper Jack cheese

In large serving bowl, whisk together the first 3 ingredients.

Add the remaining ingredients to the bowl and toss to combine well.

Refrigerate if not serving immediately.

Will make 8 potluck size servings.

Perfect Arroz Con Pollo Skillet Recipe

3 lbs chicken pieces, washed and dried thoroughly
1/4 cup cooking oil
1/2 cup diced onion
1/2 cup diced green pepper
1 garlic clove, minced
1 can (28 oz) diced tomatoes
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp paprika
2 bay leaves
1 cup raw (uncooked) rice
2 cups frozen peas
1 small red bell pepper, diced small

Get out a large heavy skillet, add the oil, put over medium heat. When oil starts to sizzle carefully add the chicken pieces. Cook chicken pieces until they are browned well, turning as you cook them to brown both sides.

When chicken is browned, add the onion and green pepper and continue cooking just until the onion starts to get transparent, then add the garlic and cook 1 minute longer.

Add the tomatoes, salt, black pepper, paprika, and bay leaves; mix together gently, bring to a boil, then turn heat to low, cover skillet and allow to simmer gently for 10 minutes.

Now sprinkle the rice into the skillet, stir to combine the rice well with the liquid in the skillet. Cover the skillet again and simmer over low heat for 20 minutes more or until the rice is tender. (The time will depend on what kind of rice you have chosen to cook.)

Uncover the skillet and arrange the frozen peas and the red bell pepper pieces around in the liquid and cook until the peas are softened, about 5 minutes.

Remove skillet from heat and serve immediately.

Will serve 6 to 8.

South Of The Border Chicken Squash Stir-Fry

3 cups cooked rice
2 Tbsp. canola oil
1/2 cup diced onion
1 lb. cooked chicken, shredded
1 lb. butternut squash, diced small
8 oz. whole kernel corn, frozen, thawed
4 oz. canned diced tomatoes (with juice)
1/2 cup diced red pepper
4 oz. canned diced green chili peppers
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cumin

Heat the oil in a large skillet or wok until sizzling hot, then add the onions and saute until slightly translucent.
Now add the chicken and squash to the onions in the wok and cook until the squash is just fork tender.

Now add the corn, diced tomatoes, red pepper, green chilies, and seasonings. Stir until thoroughly combined, but do not let come to a boil.

Reduce heat and let simmer for a couple minutes just until completely heated through.
Serve over yellow rice or wrapped in tortillas.

Southwestern Zucchini Spicy Sausage Stuffed Peppers

2 red bell peppers, cut in half, white ribs and seeds removed
1/2 lb. bulk spicy sausage
3/4 cup zucchini, coarsely grated
1/4 cup fresh mushrooms, chopped
1/4 cup onion, finely chopped
2 tablespoons dry breadcrumbs
2 tablespoons fresh parsley, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon fresh rosemary, chopped
1 egg, beaten
Parmesan cheese

Turn oven on to 350 degrees.  In a large bowl, mix the sausage, zucchini, mushrooms, onion, breadcrumbs, parsley, salt, pepper, rosemary and egg, mixing well. Spoon this mixture into the the pepper halves. Arrange the peppers in a baking pan and bake for 60 minutes or until the tops are browned and the peppers are soft. Remove and sprinkle with Parmesan cheese. Serve warm.

Southwestern Vegetarian Classic Taco Salad

2 cups soy crumbles (beef substitute)
1 cup chunky salsa, your choice
1 cup corn kernels (frozen thawed)
1 cup black beans
5 to 6 cups lettuce, shredded
1/4 cup chopped green onions
1/4 cup shredded Cheddar cheese
2 Tbsp sliced ripe olives
2 Tbsp sour cream
tortilla chips, optional

Cook the veggie crumbles along with salsa in a skillet over medium-low heat for 5 to 10 minutes. Make sure to stir often.

Add to the skillet the corn kernels and black beans, stirring until heated through.

In 4 large shallow bowls, divide the lettuce, then spoon the veggie/salsa/corn/bean mixture over the top of the lettuce, then top with green onions, Cheddar cheese, ripe olives, and a dollop of sour cream on each serving.  You can also crumble some tortilla chips over the top for crunch.

Southwestern Vegetarian Chili Cheese Layered Casserole

1 1/4 cups chopped onion
1 tsp cooking oil
1 cup tomato juice
1 teaspoon chili powder
1 1/2 cups veggie-burger crumbles (like Gardenburger or Morningstar), thawed if frozen
4 oz jar pimento, diced
8 oz can green chili peppers, chopped
2 cans (15 oz size) vegetarian chili
3 1/2 oz tortilla chips, crunched
16 oz shredded Colby cheese
salt and pepper

Preheat the oven to 350 degrees and lightly oil a 9x13 baking dish.

In a large saucepan over medium heat, add the oil and onion and sauté until tender, then add the tomato juice, chili powder, and crumbles, turn heat to low, stir to combine, and heat through. Remove from heat and add the pimento and green chilies, stirring to combine.

Spread a layer of the canned chili on the bottom of the baking dish then top with a layer of crushed chips, then carefully spread more of the canned chili over this, then spread half of the cooked mixture over the top, then add half the cheese, then repeat the layers, finishing with the cheese.

Cover with tin foil and bake 40 minutes in preheated oven, then remove foil and bake 10 more minutes or until top browns slightly.

Southwestern Turkey Bean And Avocado Burrito

 1 pound ground turkey
4 tablespoons taco seasoning
2 tablespoons water
15 oz black beans, drained & rinsed
1 cup Mexican cheese blend, shredded
4 large tortillas
4 tablespoons salsa
1 avocado, pitted, peeled and cut in thin wedges

In a large skillet, combine the turkey and 2 tablespoons taco seasoning. Cook, browning the turkey thoroughly, then add the remainder of the taco seasoning and water, and stir. Cover and cook on low heat for 15 minutes, stir several times. If the meat looks dry, add another tablespoon of water. Now add the black beans and cheese. Stir until the cheese melts, and keep warm.

Heat the tortillas in the microwave, or in the oven on low heat, or in a dry skillet on low heat. Place warmed tortillas on a work surface and divide the turkey/bean/cheese mixture, salsa, and avocado evenly between the 4 tortillas, spooning the turkey mixture into the middle of the tortilla, followed by salsa, then avocado, and roll up into a burrito. Repeat with the remaining tortillas. Cut burritos in half if desired.  This makes 8 small servings or 4 large servings.

Southwestern Tomato And Green Chilies Hominy Soup

1 Tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 cans (14.5 oz size) diced tomatoes
2 cans (4 oz size) diced green chilies
2 cans (15 oz size) white hominy, drained
24 corn tortilla chips, finely crushed
3 cans (10 oz size) chicken broth
1 tsp cumin
1 lime, both zest and juice
3 Tbsp fresh cilantro, chopped

In a large saucepan, heat oil over medium heat. Once oil is heated, add the onion and sauté until softened. Now add the garlic and sauté just until fragrant, do not brown!  Add the tomatoes, chilies, hominy, crushed tortilla chips, chicken broth, and cumin, bring to boil, reduce to simmer and cook on simmer for 15 minutes. Remove from heat and add the lime juice, lime zest, and cilantro, stir and serve immediately.

Southwestern Tomatillo Poblano And Avocado Salsa

2 poblano chile peppers, or similar
1/2 pound tomatillos, husks removed, rinsed, diced
1 1/2 cups chicken stock
3 green onions, chopped
1 serrano chile pepper, trimmed and seeds removed, then chopped
1 garlic clove, minced
1/4 cup fresh cilantro, packed
1 tablespoon heavy cream
kosher salt and pepper to taste
1 lime, juiced
1 ripe avocado, pitted, peeled, and diced

Put whole poblano peppers over a flame to char (or put in oven under broiler.) When charred all over remove to a bowl, cover with plastic, and allow the peppers to cool and sweat.  When cooled, remove from bowl and peel away the charred skin with your fingers, then cut open, remove the seeds, and roughly chop; set aside.
In a saucepan over medium-high heat, add tomatillos, chicken stock, green onions, serrano chili, and garlic and bring to boil. Reduce heat to low and  simmer until mixture is reduced, leaving a little less than 2 cups liquid. Stir often during this process.  It should take about 15 minutes to reduce.
Pour reduced mixture into a food processor or blender. To the blender add poblanos, cilantro, and cream. Puree until just blended. Taste and add salt, pepper, and lime juice as desired.  Process this mixture until it is as smooth as you like.  You may leave it slightly lumpy if you wish.
Pour mixture into a bowl and add the avocado and smash into the salsa with a fork or pastry cutter.  Serve immediately or chill to serve later.

Southwestern Mushroom Monterrey Quesadillas

1 Tbsp tomato paste
1 Tbsp apple cider vinegar
1/4 tsp chipotle pepper sauce
1/4 cup barbecue sauce
2 Tbsp cooking oil, divided
1 lb. mushrooms, cleaned and diced 
1 onion, diced
4 tortillas (8 inch size)
1 cup Monterrey Jack cheese, shredded

In a bowl, combine the tomato paste, apple cider vinegar, chipotle pepper sauce, and barbecue sauce, stirring until smooth; set aside.
In a large skillet over medium heat, heat 1 tablespoon cooking oil. Once the oil is heated, add the mushrooms and cook for 5 minutes. Now add the onion and cook until mushrooms and onions are beginning to brown. Dump this mixture into the bowl with the sauce mixture and stir until thoroughly combined.
Lay each tortilla out onto a cutting board or other clean surface, and spread 3 tablespoons cheese on each tortilla, covering half.  Use about 1/2 cup of the sauce/mushroom mixture and spoon on top of the cheese on each tortilla. Fold each tortilla in half and gently flatten.
Use the remaining 1 tablespoon oil and heat it over medium high heat in the same skillet (make sure the skillet has been wiped out.)  Add 2 quesadillas and cook 2 minutes or until browned slightly, then flip and brown the other side. Repeat until all quesadilla’s have been cooked. Remove to plates, cut in half and serve warm.

Southwestern Spicy Chicken Taco Salad

3 large chicken breasts, diced small
2 garlic cloves, minced
1 small onion, diced
1 envelope taco seasoning mix
1 1/2 Tbsp chili powder
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt, or to taste

toppings such as tortilla chips, shredded cheese, shredded lettuce, diced fresh Tomatoes, diced black olives, salsa, sour cream.

In a large skillet over medium heat, heat the olive oil. Once the oil is hot add the onions, garlic, and chicken. Cook until chicken is almost cooked all the way through. Add the taco seasoning mix. Add some water if needed and continue cooking until chicken is completely cooked. Remove from heat. Prepare the toppings and assemble the taco salad in individual bowls.

Southwestern Spiced Asparagus Quesadillas

filling:
1 Tbsp olive oil
1 large onion, diced
1/2 tsp chili powder
2 garlic cloves, minced
1/2 tsp cinnamon
1/2 tsp cumin
1/8 tsp red pepper flakes
6 grape tomatoes, quartered
1 lb. fresh asparagus, trimmed, cut into 2 inch pieces, lightly steamed
1/4 cup fresh cilantro, chopped

quesadillas:
6 tortillas
1/2 cup Monterre Jack cheese, shredded
6 cherry tomatoes, halved
1 cup salsa
1/4 cup fresh cilantro, minced

Make the filling first: Heat the oil in a large skillet. Add the onion and cook until softened slightly. Add the chili powder, garlic, cinnamon, cumin and pepper, and cook, stirring just for a minute.  Now add the tomatoes, asparagus and cilantro. Cook briefly, about 2 or 3 minutes, then transfer the mixture to a large bowl.

Now make the quesadilla: Use the asparagus filling and divide it among the tortillas, placing it on one half of each tortilla. Sprinkle cheese evenly on top and fold tortilla in half.

Spray cooking oil into large skillet and warm over medium high head. Add 2 tortillas and cook for 2 minutes on each side. Flatten slightly using a spatula. Repeat until all tortillas have been cooked.

Remove to a cutting board and slice each quesadilla in half and top with tomatoes, salsa, and cilantro before serving. Serves 6.

Southwestern Chicken Salad Tortilla Round Snacks

1 celery stalk, finely chopped
1/4 of a small onion, finely chopped
1 bunch of green onions, finely chopped
1/2 of a red bell pepper, cleaned, finely chopped
2 tablespoons pickled jalapenos, finely chopped
2 tablespoons juice from pickled jalapenos
1 tablespoon fresh cilantro, chopped
1 1/2 cups cooked chicken breast, finely shredded and chopped
1 tablespoon lime juice
1/3 cup mayonnaise
kosher salt and black pepper
cooking oil spray
24 Tortilla Rounds

In a large bowl, toss together the celery, onions, bell pepper, jalapenos, pickle juice, cilantro, and chicken.
In a small bowl, whisk together the lime juice and mayonnaise until smooth.  Spoon this mixture into the large bowl with the chicken salad and mix in until coated well.  Taste and season with salt and pepper. Cover bowl with plastic wrap and set in refrigerator so flavors can blend.

Preheat oven to 350 degrees. Put the tortilla rounds on a baking sheet, spray with cooking oil, arrange in a single layer and bake until good and crispy, about 7 or 8 minutes. Flip with a spatula, removing baking sheet from oven when tortillas are lightly browned.

Take cold chicken salad from refrigerator and mix once more before serving.  Serve these snacks by spooning a bit of chicken salad on top of roasted warm tortilla rounds.  Makes 24 snack size chicken salads.

Southwestern Quinoa Herb Salad Stuffed Rainbow Peppers

1 can (14.5 oz) vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa
2 medium sweet red peppers
2 medium sweet yellow peppers
2 medium sweet orange peppers
4 carrots, finely chopped
2 onions, finely chopped
1 Tbsp canola oil
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp paprika
1/8 tsp dried marjoram
1/8 tsp dried thyme
dash cayenne pepper
2 Tbsp sunflower seeds

Put the broth, water, and bay leaf in a medium saucepan, bring to a boil, add the quinoa, reduce heat to low, cover saucepan, and simmer for 20 minutes. Make sure liquid is completely absorbed, then remove bay leaf and stir to fluff the quinoa.

Meanwhile, prepare the peppers. Cut the bell peppers in half lengthwise and remove seeds and inside white ribs, then set in a large baking pan.

Put the carrots and onions in a large skillet with oil and cook until tender. Add the cooked quinoa to the skillet, add the seasonings and the sunflower seeds, cooking for a few minutes until hot. Fill the pepper halves with this mixture.

Bake uncovered at 350 degrees for 25 to 35 minutes. Remove and let stand for 5 minutes, then serve warm.

Southwestern Quinoa Black Bean Tossed Taco Salad

1 cup quinoa 
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1 yellow bell pepper, diced small
1 cup corn kernels (frozen thawed)
1 ripe tomato, diced
4 green onions, chopped
1 small sweet onion, chopped
1 can (15 oz) black beans, drained and rinsed
2 tablespoons cilantro, chopped
2 limes, juiced
2 tablespoons olive oil
1 avocado, peeled, diced 

Following the package directions, cook the quinoa.  When cooked, add the chili powder, salt, and cumin. Use a fork and fluff the quinoa, then dump the quinoa into a large serving bowl. Into the bowl, add everything except the avocado and toss to combine well. Add the avocado and toss gently (trying not to break up the avocado). Serve immediately or cover and chill to serve later.

Southwestern Sopapillas And Strawberry Salsa

sopapilla:
1 package tortillas
cooking spray
1 to 2 tsps cinnamon, to taste
1/2 cup sugar
salsa:
1 carton strawberries, trimmed
1 apple, peeled and cored
2 kiwi fruit, peeled
1/2 to 1 Tbsp sugar, to taste
1 tsp lemon juice

Preheat oven to 350 degrees.

Cut tortillas into wedges and use the cooking spray to lightly coat both sides of the tortillas. Mix together the cinnamon and sugar in a little bowl, then sprinkle the coated tortillas on both sides with the cinnamon sugar. Place tortilla wedges on a cookie sheet and bake for 10 minutes, turning once, until crispy. Remove and let cool on a rack.

Prepare salsa by putting the remaining ingredients in a blender or food processor and pulse, creating a chunky salsa to your liking.

Serve salsa in a little bowl with the sopapilla for dipping.

Southwestern Pork Tomatillo And Corn Stew

1 lb. pork stew meat, rough diced small
3 cups raw kernel sweet corn
1/4 onion, diced
2 garlic cloves, minced
1 quart water to cook pork and corn
1 1/2 cups water
3 cups chopped tomatillos
1/2 to 1 serrano chile (seeds removed), to taste
2 cups sorrel or spinach leaves, trimmed
2 Tbsp cooking oil
1/2 cup roasted pumpkin seeds, ground slightly in blender

Put a large pot on the stove over medium-low heat and add the pork, corn, onion, garlic, and the quart of water.  Bring to a boil, reduce to low, and simmer until the corn and pork are cooked thoroughly.

Meanwhile, put 1/2 cup of the other water in a pot along with the tomatillos and cook over medium heat for 15 minutes or until very soft. There shouldn't be much liquid left in the pot. Dump the cooked tomatillos into a food processor or blender and add the serrano chile, sorrel/spinach leaves and remaining 1 cup of water. Blend or process on high until smooth.

Heat the cooking oil in a Dutch oven over medium heat and add the blended ingredients, cooking, stirring until hot. Add the ground up pumpkin seed and simmer for 10 minutes, stirring often.

To the Dutch oven with the tomatillos blend, add the cooked pork and corn WITH all the water they were cooked in. Taste and add salt as needed.  Stir and simmer for 15 to 25 minutes over low heat. The stew should thicken as it simmers, due to the corn.  Serve in soup bowls and top with a variety of ingredients such as chopped green onions, avocado, and lime.

Southwestern Pepper And Jack Breakfast Burritos

8 oz bulk sausage
1/2 green bell pepper
1/2 red bell pepper
5 eggs, beaten
4 tortillas (8 inch size), warm
4 oz shredded Pepper Jack cheese

Oil or spray a large skillet with cooking oil. Place the sausage in the skillet and cook over medium heat until browned and cooked all the way through (crumble the sausage up as it cooks). Add the bell peppers and cook for about 4 to 5 minutes or until soft, stirring.

Pour the beaten eggs over the mixture in the skillet. Once the eggs begin to set, gently pull them away from the edges and into the middle, using a spatula.  Continue cooking, being sure to flip eggs gently until they are cooked through and set.

Warm the tortillas and set on a work surface, then spoon even amounts of the cooked mixture into the center of each tortilla, top with even amounts of cheese, then roll the tortilla like a burrito. Serve warm.

Southwestern Style Double Pork Casserole

1 1/4 lbs pork
1/4 cup bacon fat 
6 onions
1/2 cup green peppers
2 cups noodles, any you like
1/3 cup American cheese, shredded
1 cup tomato sauce
4 Tbsp pimento
4 Tbsp parsley
1/4 tsp paprika
1 tsp salt

Cut the pork into cubed pieces. Put the bacon fat in a frying pan and add the cubed pork pieces. Cook until browned. Mince the onions and green peppers. Add to the frying pan. Also add the noodles and American cheese. Mix well. Pour into a casserole dish and dump the tomato sauce over it. Bake at 350 degrees for 1

1/2 hours; remove and let cool for a couple minutes, then serve warm.

Southwestern Style Mexican Beef Pie

1 lb. ground beef
1/2 cup onion, chopped
2 Tbsp butter
12 oz corn
15 oz diced tomatoes (do not drain juice)
1/4 tsp black pepper
1 1/2 tsp salt
2 tsp chili powder
3 cups water
1 cup cornmeal 
1 egg, beaten
1/2 cup ripe olives, chopped

Preheat oven to 400 degrees.  Get out a skillet and sauté ground beef and onion in butter until beef is browned. Add the corn, tomatoes, pepper, salt, and chili powder; set aside.

Boil the 3 cups water in a medium saucepan. Once it begins to boil, slowly stir in the cornmeal and 1 teaspoon of salt. Turn it down to low heat and stir constantly, cooking, until very thick. Remove from heat and add the beaten egg and olives.

In a 2 quart casserole dish, spread half the cornmeal mixture and top with beef mixture. Use the remaining cornmeal mixture and drop by spoonful on top of the beef mixture layer.

Bake in preheated oven for 25 to 30 minutes or until nicely browned.