Okay. It’s about to get real in here. And by real I mean absolutely delicious. I’m just going to assume that you love Mexican food. I’m not sure how you couldn’t because almost everything has cheese in it, on it, or is filled with it and with that much cheese it’s bound to be a good time.
So I have a baking buddy. It’s like a pen pal… except better. Pretty much we get together with recipes that we want to try, mostly ridiculous desserts and baked goods, and we make them together! I’ve found that food you make tastes so much better when you have someone to celebrate with when it comes out perfectly, or laugh with when it ends up in an epic fail because lets be real.. those happen more often that not. It’s life people. She is one of my favorite people ever and I just love her to death. Not to toot our own horn but… we make some pretty delicious stuff.
On Sunday we decided to get our families together for dinner and (naturally) we immediately got to work planning the menu. I really had been wanting to make the delicious chicken that our friends from Kentucky made for us when we visited last week. So Mexican it was. Here was the menu:
- Cilantro- Lime Chicken with Corn & Black beans
- Jasmine Rice
- White Queso
- Homemade Tortillas
- Mexican truffles
I have been eating the leftovers all week. And I’m still not tired of them. And it really wasn’t lots of work or time intensive! Wooohoo! You can throw the chicken into the crockpot to cook all day and everything else is pretty quick and easy to whip up! The tortillas are a bit time consuming but they are definitely, completely worth every minute. Totes. This meal would also be great for a group because the chicken makes quite a bit. But it will also freeze nicely so no worries if you have lots of leftovers.
Please go make this delicious meal of mexican goodness. You will not regret it. And I would be totally okay if you want to wear a sombrero while cooking. Please send me a picture if you do.
Cilantro- Lime Chicken
Time: 4-8 hrs Yield: easily serves 10 people
- 8 boneless chicken breasts
- 4 Tbsp. olive oil
- 3 limes
- 2 cups fresh cilantro
- 1 large bag of frozen corn (or 3 cans)
- 2 cans black beans
- 4 minced garlic cloves
- 1/2 onion minced
- 2 tsp cumin
- 1 pkg taco seasoning
- salt & pepper
Combine all the ingredients in a large mixing bowl (I used the bowl of the crockpot). Mix until everything is evenly combined. Cook in the crockpot on low for 8 hours or high for 4. Serve over rice or with tortillas for burritos.
If you want to freeze it for cooking later just divide everything in half and put into two gallon baggies and freeze until ready to cook.
I might be a rice snob.. but I think jasmine rice tastes WAY better then regular long grain rice. Just trust me. But regular white rice will definitely be a-okay. Cook according to package. It’s also yummy to mix some juice from the cooked chicken with the rice.
I would love to tell you that I made the authentic white queso that is so. stinking. delicious. but I didn’t. I haven’t ever been able to figure out what cheese they use exactly to make it so incredible. We used Velveeta’s White Queso version. It was still delicious, dont get me wrong.
3/4 stick of White Queso Velveeta
1 can Rotel
1 can cream of mushroom soup
Mix everything together in a microwave safe bowl and microwave in increments of 1 minute until completely melted. Shovel in via tortilla chip.
Guac is pretty easy stuff. It is probably my favorite way to enjoy avocados. I’m going to let you take the reins on this one because I’m pretty sure I make it different every time. So buy some avocados and mash those suckers. Throw in some other stuff (i.e. diced tomatoes, salt, pepper, garlic, lime). Eat the same way as the queso.
Yield: 20 to 24 tortillas Time: 1 1/2 hrs
recipe from Allrecipes
Boy am I excited about these things. These were definitely my favorite part of the meal. These can be enjoyed with butter & honey, cinnamon & sugar, or by themselves (or with anything you can possibly think of). I can’t even explain their yumminess.
- 6 cups flour
- 4 tsp. baking powder
- 4 tsp salt
- 1 1/2 cups shortening
- 1 1/2 cups hot water
Combine the flour, baking powder, and salt. Use a fork or a pastry cutter to cut in the shortening until the mixture is crumbly. Add the water and mix until combined. *At this point you might have to add more water or flour depending on the state of your dough. We had to add just a little bit more water.* Knead the dough a bit, making sure to get everything combined. Cover and let it rest for an hour or so. After it has rested, pinch the dough in half and then each half into approximately 10-11 dough balls. (20 ish in all). Roll into 1/8 inch thick circle. Cook the tortillas in a hot cast iron skillet, slightly spraying the skillet before cooking. (I also sprayed the tortilla before I flipped it so that each side got greased.) Cook for about 1 minute on each side. Keep warm in a tortilla warmer or a low temp oven. My baking buddy Sarah said it best,”These homemade tortillas make the store bought ones taste like garbage impostors.”
It was totally a coincidence that I used my fiesta hot pad by the way. What can I say.. I’m just good like that.
Time: 1 hr. Yield: 2 dozen
Recipe from Taste of Home
These are the perfect balance of sweet and spicy. I know that sounds weird but I promise its delicious. Trust me.
- 6 ounces cream cheese (its easier to handle softened)
- 2 cups powdered sugar
- 8 ounces bittersweet chocolate
- 2 tsp vanilla
- 1 cup crushed cornflakes
- 2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
Melt the chocolate in the microwave, in increments of 30 sec to be sure and not burn it. Beat the cream cheese until smooth and then beat in the powdered sugar, vanilla, and chocolate. cover and refrigerate for 30 min-1 hr so it will be easier to shape. In a small bowl combine the cornflakes, cinnamon, and cayenne. Take the cooled chocolate mixture and roll into balls. Roll the balls in the cornflakes.
Time: 1 1/2 hrs Yield: 8-10 servings
recipe from Taste of Home
- 3/4 cup sugar
- 8 ounces cream cheese
- 5 eggs
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 tsp vanilla
In a saucepan, (or we used the ceramic pan we used to make the flan) stir and cook sugar until melted and golden, about 15 minutes. Pour into the baking dish that you will be using to cook the flan and make sure the entire bottom is covered. Let stand for 10 minutes or so.
While the sugar is standing, beat the cream cheese until smooth. Add the eggs one at a time, beating after each addition. Add both cans of milk and vanilla and beat until smooth. Pour over sugar.
Place flan dish in a bigger baking dish (9×13). Place both dishes in the oven and pour boiling water into bottom to a depth of about 1 inch. Bake at 350 for 50-60 minutes. When it’s done the center will be firm but the outside’s still slightly jiggly. Let cool to room temp and then refrigerate until completely cold.
To serve, run a knife around the edges of the pan and invert onto a plate. Enjoy!
I hope you guys make this meal and enjoy it as much as we did! Make it for people you love. They will probably love more afterwards.
P.S. I’m going to have hot buns tomorrow. And I’m going on a road trip with my baking buddy. We’re going shopping.. for food. Don’t be jealous of our coolness.
P.P.S. You should click on over to this awesome blog I follow. Her post today was spot on and really made my heart smile. Hope it does the same for you.