Salsa Chicken

We are still in the Cinco de Mayo mode. This recipe could not be easier or more versatile. You can use any kind of salsa you like, hot, medium, mild, salsa verde, or even Pico de Gallo. You can use a variety of cheeses or stick with just one. If you prefer, used boneless chicken thighs, which is normally used in Mexican cooking because the thighs have much more flavor and do not dry out as easily as the breasts do.  This is great with black beans and or rice. Don't forget the chips and guacamole!

Ingredients:
4 boneless skinless chicken breast halves
4 -5 teaspoons taco seasoning mix
1 cup salsa
1 -1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)

Directions:
1 Preheat oven to 375 degrees F (190 degrees C).
2 Place chicken breasts in a lightly greased 9×13 inch baking dish.
3 Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
4 Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
5 Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
6 Top with sour cream if desired, and serve.

Stacked Chicken Enchiladas with Salsa Verde and Cheese

In keeping with the Cinco de Mayo theme...and this is a wee bit spicy! So Good!

6 servings

Ingredients

• 2 poblano chiles (8 ounces total)
• 6 tablespoons vegetable oil, divided
• 12 (5- to 6-inch-diameter) corn tortillas
• 4 cups salsa verde, divided
• 2 cups shredded roasted chicken, divided
• 3/4 cup sour cream, stirred to loosen, divided
• 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
• 3 tablespoons chopped fresh cilantro
• Pickled red onions

Preparation

• Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
• Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
• Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
• Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

Watermelon Agave Margarita

Cinco de Mayo: A Celebration for All

The fifth of May -- Cinco de Mayo in Spanish -- is a national holiday in Mexico. It commemorates the Mexican victory over the French at the battle of Puebla on May 5, 1862. The victory, led by Texas-born General Ignacio Zaragoza, was an important step for Mexico in her fight for independence. Though vastly outnumbered, the French were defeated...a great symbolic victory for the Mexican government and the resistance movement.

A common mistake, Cinco de Mayo is not to be confused with the Mexican Independence Day, which occurred on September 16, 1810. This was 52 years prior!

Within Mexico, Cinco de Mayo is primarily observed in the state of Puebla, where Zaragoza's unlikely triumph occurred, although other parts of the country also take part in the celebration. Traditions include military parades, recreations of the Battle of Puebla and other festive events.

This recipe is from Relish Burger Bistro at The Phoenician, 

A Luxury Virtuoso Property in Scottsdale, AZ

Recipe Below:

Recipe

• 2oz Tequila (recommend a reposado such as
  Siete Leguas or Anjeo such as Tonala)
• 1 - 1 ½ oz agave nectar
• Fresh muddled watermelon  

Squeeze of lime

Balsamic Vinegar Chicken With Fresh Cherry Tomatoes

This recipe is very easy to prepare. It has a very fresh taste and is very healthy as well. I browned the chicken in the morning and placed everything in the baking dish so all I needed to do was pop it into the oven for about 40 minutes. I served it with mashed potatoes but it would be good with pasta or rice as well. ENJOY!!

• 4 chicken breasts
• 1 tsp. premium balsamic vinegar
• 5 garlic cloves
• 1 cup fresh basil
• 1 tbspn olive oil
• 1 cup  mushrooms, sliced
• 1/2 red onion, sliced
• 1 pack of cherry tomatoes
• 1/4 cup water

Directions:

1.    Preheat oven at 375 degrees.
2.    With a bit of oil, cook chicken breasts for approx. 10 mins in a pan until brown.
3.    Mix garlic, basil, olive oil, vinegar, water in a blender.
4.    Place chicken breasts in a glass dish and pour the blended mixture over the chicken.
5.    Add mushrooms, tomatoes and onions on top.
6.    Bake for approx. 40 minutes – the chicken should be cooked through.
7.    Prepare basmati or wild rice, and place the chicken dish on top.
8.    A fresh salad on the side is recommended. (Greek/endive/pear salads work well)

Corn And Green Chili Tamale Casserole

Corn And Green Chili Tamale Casserole

Tamale History:

Tamales just might be the best food ever created. If you have ever had a good one, you know just what I am talking about. Tamales are best on a cold winter day. The spiciness and the warmth do a body good.

Tamales can be traced back as early as 5000 BC. They served as a nutritious and portable food for Aztec, Mayan, and Incan warriors.

This is so easy to put together!  I left the tamales in the frig overnight rather than using the microwave to thaw them.  I layered all the ingredients, except the sauce and cheese, and placed the casserole in the refrigerator. When ready to bake, add the sauce and cheese and pop it in the oven. It is always a good idea to remove a casserole from the oven about 30mintes before baking, this one is no exception.

This recipe also says it can be cooked in the microwave,  on high for about 15 minutes until hot and bubbly. I have not tried this. I do used the "delayed Bake" setting on my oven so I can put it in and at the desired time, it is ready to eat!


6 4-ounce frozen chicken or beef tamales
1 10-ounce package frozen white or yellow corn (unthawed)
  3 -4-ounce can diced mild green chilies
3 green onions, chopped
1 cup chopped fresh cilantro
1 cup whipping cream
1 7-ounce can salsa verde
1 1/2 teaspoons chili powder ( I use Ancho Chili Powder)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated Monterey Jack cheese

Avocado wedges
Additional salsa verde (optional)
Sour Cream

Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish or an 8 x 10 in. baking dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.

Bake casserole until heated through and bubbling, about 35-45 minutes. Remove from oven, cover loosely with foil and allow the casserole to rest for 15 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado, sour cream and more salsa, if desired.

Makes 4 Servings. Let us know what you think! Contact us at LouAnn@WideWorldOfRecipes.com

This is a great option for a summer picnic. It is delicious and a nice change for the normal salads. This is one of those salads you can tweak to your taste.

Black Bean and Rice Salad

LouAnn Dykhouse

2 14 1/2-ounce cans chicken broth
1/2 cup water
1 1-pound package long-grain rice
3 bay leaves
2 15-ounce cans black beans, drained, rinsed
3 fresh ears of corn, kernels removed from ears and steamed slightly
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
1 to 3 jalapenos, seeded and finely chopped

1/2 cup olive oil
6 tablespoons orange juice
4 tablespoons red wine vinegar
3 teaspoons ground cumin
2 teaspoon chili powder
1 tsp ground Pasillo chili powder, optional
juice of 3 limes
Lettuce leaves
Fresh cilantro sprigs
Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to large bowl and fluff with fork. Mix in black beans, steamed corn, bell peppers, red onion, jalapenos and chopped cilantro, set aside. Mix together oil, orange juice, vinegar, cumin, chili powders and lime juice.
Pour orange juice mixture evenly over rice mixture and toss to evenly coat. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve. Serves 12,