Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

Ingredients:

2 tsp extra virgin olive oil
12 large eggs
1/2 C Breakstone's Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce

16 6" flour tortillas
cooking spray or olive oil

Dipping Sauce:
1 1/2 C Breakstone's Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt


Directions:

Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.

Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine. 

Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.

While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep:  The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Grilled Corn with Chili Lime Butter

Grilled Corn with Chili Lime Butter

Ingredients:

8 ears corn, unhusked
1/2 cup butter, softened
2 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon grated lime rind
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoon chopped cilantro
Salt to taste


Directions:

Blend butter, lime juice, chili powder, lime rind, cumin, garlic powder, and cilantro and salt to taste. Pack it into a small crock or bowl; chill. Use on grilled corn.
Heat grill to medium hot. Peel off the excess husk (leaving the cob with 4 or 4 layers of husk still intact) and yank off the silk. Place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken, about 20 minutes. Peel away husk and serve with Cilantro Lime Butter.
Yields 8 servings

Slow Cooker Zesty Black Bean Soup

Slow Cooker Zesty Black Bean Soup


Ingredients:

2	cups dried black beans (1 pound), sorted and rinsed
10	cups water
8	cups vegetable broth
2	cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2	medium carrots, coarsely chopped (1 cup)
2	medium onions, coarsely chopped (1 cup)
1/4	cup chopped fresh cilantro
2	teaspoons finely chopped garlic
1	teaspoon salt
1/4	teaspoon pepper
1/8	teaspoon ground red pepper (cayenne)
	Sour cream, if desired
	Chopped fresh cilantro, if desired

Directions:

1.	Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
2.	Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
3.	Cover and cook on Low heat setting 10 to 12 hours.
4.	Serve soup topped with sour cream and cilantro.

Ranch Taco Soup

Ranch Taco Soup

Ingredients:

1 lb. lean ground beef
1 cup chopped onion
2 Tbs. taco seasoning
2 Tbs. Ranch seasoning and salad dressing mix
1 can chicken broth
1 can water
2 cans kidney beans
1 can diced tomatoes
1 can corn, drained (I used frozen white corn)
1 can green beans, drained (I used frozen green beans)


Directions:

Brown beef and onion.  Add in seasonings and mix well.  Add the remaining ingredients and bring to a boil.  Turn down to low and cook for 30 minutes, covered.  Serve with tortilla chips, grated cheese, sour cream, and other desired toppings.

Orange Tortilla Soup

Orange Tortilla Soup



Ingredients:

1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ C. Chicken Broth
1 ½ C. Orange Juice
1 14 oz. Can Tomato Sauce
1 C. Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts

Toppings: Grated Pepper Jack/Cheddar Cheese/ Queso Fresco (mexican crumbling cheese)
Tortilla Strips/Chips
Sour Creams
Avocado


Directions:

1. In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.
2. Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
3. While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to soup.
4. Add your favorite toppings. Enjoy!

Randy’s Salsa

Randy’s Salsa 

Ingredients:

1-28 oz. can of chopped tomatoes
1-4 oz. can green chilies
2 chili peppers (I use 1 jalapeno pepper and 1 yellow banana chili)
1 bunch green onions, chopped
2 T. fresh cilantro leaves
1 t. chopped garlic
1 t. dried oregano leaves or 1 T. chopped fresh oregano
½ a lime, juiced
2 t. salt
1 t. ground pepper


Directions:

Cut jalapeno and yellow chilies into three pieces and put in food processor.  Remove cilantro leaves from stems.  The stems will make it taste bitter.  Add leaves to food processor.  Put lid on Food processor and pulse five to six times or until jalapeno is finely chopped.  Add the green chilies, tomatoes, green onions, and finely chopped garlic, salt, pepper, oregano, and lime juice.  Put the lid on the food processor and pulse 10 times or until well mixed.  Store salsa in a non-metal, covered container in the refrigerator up to 10 days.  Serve with chips or in addition to any Mexican entrée.  To serve, uncover container and gently stir.

Complete Cafe Rio Sweet Pork Salad

Cafe Rio Sweet Pork Salad

Ingredients:

large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice
Cafe Rio Black Beans
Cafe Rio Sweet Pork
Leafy Green or Romaine Lettuce
Pico de Gallo (diced tomato, onion, and cilantro)
Guacamole
Sour cream
Tortilla Strips
Cotija cheese, crumbled (or Parmesan)
Cafe Rio Cilantro Ranch
Cilantro Lime Vinaigrette
aluminum deep dish pans

Directions:

Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of pico de gallo. Add guacamole and sour cream. Add crushed tortilla chips, a shake of Cotija cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing! (makes about 6 salads)

Guacamole (Cafe Rio)

Guacamole (Cafe Rio)

Ingredients:

3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste

Directions:

Pit avocados and mash in a bowl. If you like your guac kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed.

Tortilla Strips (Cafe Rio)

Tortilla Strips (Cafe Rio)

Ingredients:

10-12 corn tortillas
oil for frying
Kosher salt

Directions:

Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch.

Cafe Rio Cilantro Ranch Dressing

Cafe Rio Cilantro Ranch Dressing

Ingredients:

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)


Directions:

Mix all ingredients together in the blender.

Cafe Rio Black Beans

Cafe Rio Black Beans

Ingredients:

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

Directions:

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Texas Wedge Salad

Texas Wedge Salad

Ingredients:

1 head of iceberg lettuce
2 cups Pico Vinaigrette
1 cup blue cheese crumbles

Cut the head of lettuce into 4-6 wedges and top with a generous portion of Pico Vinaigrette.  Sprinkle 1-2 tablespoons of blue cheese on top.

Pico Vinaigrette
1/4 cup tomato juice
1/4 apple cider vinegar
2 tablespoons honey
1 egg yolk
1-2 cups extra virgin olive oil
cold water
2 teaspoons salt
1/4 teaspoon black pepper
1 cup Pico de Gallo

In a large mixing bowl, whisk together the tomato juice, apple cider vinegar, honey, and egg yolk.  Pour the mixture into a blender and slowly add the oil until the dressing thickens.  If it becomes too thick, thin it with water a tablespoon at a time.

Pico de Gallo
1 teaspoon salt
2 roma tomatoes, diced
1/2 red onion, diced
1/4 bunch cilantro, chopped
3 jalapenos, seeded and diced
juice of 5 limes

Combine all of the ingredients in a large bowl and toss well.

Jalapeno Beef Stew

Jalapeno Beef Stew

Ingredients:

6 whole shallots
1 tablespoon olive oil
4 tablespoons unsalted butter or vegetable oil
1 lb. beef chuck, cut into 1-inch cubes (or pre-cut stew meat)
1/3 cup flour
3-4 jalapeños, seeded and minced
2 carrots, peeled and cut into 2-inch pieces
1 large potato, peeled and cut into 2-inch pieces
1/2 red onion, peeled and diced
1 cup port or red wine
2 cup beef stock (fresh or canned)
1 tablespoon rubbed sage
1 tablespoon dried oregano
2 teaspoon kosher salt
1 teaspoon freshly ground pepper

Directions:

Toss shallots with olive oil and roast in a 350 degree for 35 minutes or until soft and brown.  Set aside.  Heat butter or vegetable oil in a large deep saucepan/dutch oven over medium heat.  Toss beef with flour to coat and place in hot butter or oil.  Increase heat and sauté for 5-10 minutes.  (Don’t crowd the meat.)  Transfer meat to a bowl, cover it loosely with aluminum foil, and set aside. Using the same large saucepan/dutch oven, sauté jalapeños, carrots, potato, and red onion in meat drippings over medium heat, tossing to prevent burning, until onion turns translucent.  Stir in wine, beef stock, sage, and oregano.  Cook over low heat, with lid slightly ajar, for 30-40 minutes.  Stir in reserved beef and shallots, and continue cooking for 30 more minutes or until meat and vegetables are done.  Season with salt and pepper.   Serve hot.

Jalapeno Cilantro Pasta

Jalapeno Cilantro Pasta

Ingredients:
 
Penne Pasta
1 Large Red Pepper
1/3 Cup White Wine
2 Shallots
1 Lb Raw Shrimp
2 Tbs. Olive Oil
1 cup Pepper Jack Cheese
Cilantro Sauce:
2 bunches of fresh Cilantro
6 Cloves Garlic
1 Tsp. Dijon Mustard
Juice of 1 whole Lemon
2 sliced and de-seeded Jalapeno’s
1 cup Heavy Cream
Salt and Pepper
3 Tbs. Shaved Chives

Directions:


Make the sauce first:
Combine the garlic, jalapenos, chives and cilantro in a food processor and pulse until smooth.  Add the lemon juice and mustard to the processor and continue to blend.  Slowly add the cream and blend until the sauce is whipped nicely.  Salt and pepper to taste.  Place in the refrigerator until needed.
Heat and salt your water and add the pasta cooking to al dente.

While your pasta is cooking chop the shallots and red peppers.  The red peppers are best sliced julienne but the shallots should be sliced fairly thin.  Heat the olive oil in a large skillet and add the sliced shallots, white wine and red pepper.  Allow the white wine to reduce down while everything else cooks through.  Do not over cook the peppers.  You want them to be cooked but still have a crunch when you bite into them.  Set the mixture aside in a separate bowl and add another tablespoon of oil to the same skillet.  Let the oil heat and the add the salt and peppered shrimp.  Let the shrimp cook fully on one side and then flip each one to the other side.  Once the shrimp is fully cooked add the pasta, the pepper mixture and the sauce to the skillet.  Stir until combined.  Right before you serve your dishes add the cheese and stir until is melted and blended nicely.

Avocado Lime Tart

Avocado Lime Tart

Ingredients:

3/4 cups heavy cream
1/3 cup sugar
1 ripe avocado, peeled and pitted
1 package cream cheese, softened
1/4 cup fresh lime juice
1 tart crust (recipe below)

Directions:

Heat the cream in a small saucepan until small bubbles form around the edges.  Remove from heat, add sugar, and stir until sugar dissolves.  Pour the liquid in a bowl and allow to cool.
In a food processor, blend the avocado and cream cheese until smooth.  Add lime juice and process again until smooth.  Pour mixture into a bowl and whip in cooled cream.
Pour into tart crust and place in freezer for at least two hours.  Allow to soften on kitchen counter about 15 minutes before serving.

Sugar Free Tart Crust

Ingredients:

2 cups pecans
3 large medjool dates, pitted and roughly chopped
2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees and prepare an 8-inch tart pan with cooking spray.
In a food processor, blend the pecans and dates until well chopped.  Add the butter and process until dough forms.  Press mixture into the tart pan and bake for 8-10 minutes.  The crust will be light brown and slightly puffed.  Allow to cool completely before adding filling.

Spicy Southwest Coleslaw

Spicy Southwest Coleslaw

Ingredients:

3 c shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded/diced
1 tbsp chopped fresh cilantro
1/2 c canola oil
2 tbsp apple cider vinegar
1 tbsp sugar
1 tsp cayenne pepper
salt & pepper to taste

Directions:

Combine cabbage, carrot, onion, red pepper, jalapeno & cilantro. Whisk together oil, vinegar, sugar, cayenne pepper, salt & pepper. Pour over vegetable mixture & toss to combine. Cover & refrigerate for at least 1 hr.

Serve on Cilantro Citrus Chicken!

Cilantro Citrus Chicken

Cilantro Citrus Chicken

Ingredients:

1/2 c chopped onion
1/3 c fresh cilantro leaves
1/4 c fresh parsley leaves
1/4 c fresh orange juice
1/4 c fresh lime juice
2 tbsp canola oil
6 garlic cloves
12 skinless, bone-in chicken breast halves
2 tsp salt
1 tsp ground cumin
1/2 tsp freshly ground black pepper

 Directions:

Combine 1st 7 ingredients in food processor; process until smooth. Marinade chicken for 1 hr. Prepare grill. Remove chicken; discard marinade. Let chicken stand for 15 mins. Sprinkle chicken with cumin, salt & pepper. Place chicken breast side down on a grill coated with cooking spray. Grill 12 mins each side, turning once.  

Serve with Spicy Southwest Coleslaw as garnish! 

Tres Leches Cupcakes

Tres Leches Cupcakes

Ingredients:


6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
1/2 cup butter, melted and cooled
1 cup all-purpose flour
1 can (12 ounces) evaporated milk
3/4 cup heavy cream
1 can (14 ounces) sweetened condensed milk
whipped cream and ground cinnamon, for garnish

Directions:

Preheat oven to 325. Line muffin tin with paper-lined foil liners.
Whisk egg whites, baking soda and salt with electric mixer on medium until soft peaks form. Add yolks and sugar and mix on low until thoroughly combined. Fold in melted butter using a flexible spatula. Add flour in four batches, folding gently until combined.
Divide batter into muffin cups, filling each about half way. Bake until light golden brown, about 25 minutes. Remove from oven and poke holes into cupcakes using skewers or fork.
Whisk together the evaporated milk, condensed milk and heavy cream. With cupcakes still in the muffin tin, brush the milk mixture using a pastry brush. Repeat until all the liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes or up to 1 day in the refrigerator, wrapped tightly with plastic wrap. Bring to room temp before serving.
Serve topped with whipped cream and ground cinnamon. Makes about 20 cupcakes

Mexican Eggs

Mexican Eggs

Ingredients:

1 lb. Monterey jack cheese, grated
3 oz. can chopped chilies
1 dozen eggs
1 16 oz. container sour cream

Directions:

Spread chilies evenly over the bottom of a 9×13 pan (those classic Pyrex casserole dishes are perfect), followed by the grated cheese.  Whip eggs and sour cream in a bowl until light and fluffy.  Pour over cheese and chilies.  Bake at 350 degrees for around 45 minutes.  Cooking times vary oven to oven and altitude to altitude so watch the casserole while it cooks.  It will have some nice browning and a nice, souffle like appearance when it is done.
Serve with fresh Pico de Gallo or Salsa Verde.

Oven Roasted Mexican Chicken

Oven Roasted Mexican Chicken

Ingredients:

3 chicken breasts or legs, fat trimmed
1/4 teaspoon hot sauce
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/4 cup olive oil
juice of 1 lime
3 cloves garlic, minced

Directions:

1. Combine all of the ingredients, except the chicken, in a small bowl and whisk together. Place the chicken in a sealable container or bag, then pour the marinade over the chicken. Allow to sit in the fridge for at least 1 hour or up to 24 hours.

2. Preheat your oven to 400 degrees F and place the chicken on a wire rack over a baking sheet (preferably covered in tin foil to prevent the juices from burning to your baking sheet). Bake for 30-40 minutes, until cooked through and the juices of the chicken run clear. Cover with foil and allow to rest for 5 minutes before serving with some fresh summer veggies.