Day 137: Mojo Chicken

Day 137.

This recipe is for the marinade. I used it on boneless, skinless chicken breasts, but you could use it on pork, beef, fish, or a whole chicken.

Here's what you'll need.

6 cloves garlic, chopped
1 cup orange juice
1/2 cup lime juice
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon black pepper
1 teaspoon salt
1/4 cup cilantro
1 cup olive oil
4 boneless, skinless chicken breasts


Tear yourself off a nice bunch of cilantro.


Throw it into the blender, along with the orange and lime juice, cumin, oregano, lemon pepper, black pepper and salt.


Give it a good whirl in the blender until it's all combined.


Add in the olive oil and blend again.


Pour the marinade over the meat. Beef, pork and chicken can marinade overnight. Marinate fish for one hour.


Grill, then serve with lime-cilantro rice from previous post.

Day 131: Taquitos

Day 131.

We love taquitos, so I was really thrilled to find a recipe for home made ones!

Here's what you do.

Cook a 2 1/2 lb. beef roast with some garlic and cumin and 1/2 cup water in the crockpot until meat is tender.


Shred the beef. I did this the day before.

When it comes to assembly, you'll need

The beef
2/3 cups salsa
1 cup shredded cheddar cheese
24 corn tortillas


Combine the beef, salsa and cheese in a large bowl.


Slightly dampen some paper towels and place on a plate. Lightly sprinkle water on the tortillas, and sit them on the damp towels. Cover with some more damp paper towels.


Microwave for about 45 seconds, or until pliable.


Lay out one tortilla, and top with 1/4 cup beef mixture.


Roll up. Repeat with all tortillas.

These can be frozen now and baked later, or baked now.

Heat oven to 400*.


Bake for 10 minutes, or until crispy.

Some of these split open, I think I had them rolled too tight, but it didn't affect the flavor at all.

Day 124: Crockpot Chicken Enchiladas for Cinco de Mayo!

Day 124.

I know Cinco de Mayo isn't until tomorrow, but I thought I'd get this recipe out so you guys could make it for supper!

Here's what you'll need.

4 boneless, skinless chicken breasts
1 14 oz can Rotel
1/4 cup tomato sauce
1/4 cup water
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper (I used dried for both of these)
2 cloves garlic
1 teaspoon cumin


Place all ingredients in the crockpot. Cook on LOW for 8 hours.


When the cooking time is up, you should end up with something like this.

For the enchiladas, you will need

5 or 6 flour tortillas
Shredded cheese
vegetable oil

Preheat oven to 350*
Spray a 9x13 pan with cooking spray


Heat some oil in a skillet.


When the oil is nice and hot, fry each tortilla for 10-15 seconds on each side.


Fill each tortilla with some chicken mixture.


Roll it up, and place it in the pan.


Repeat with all the tortillas.

Bake in the preheated oven for 10 minutes.


Top with cheese and bake for 5 minutes more, or until cheese is melted.


Pull out of the oven once the cheese is nice and bubbly.


We like our with Mexican rice. Yum!

Happy Cinco de Mayo!!!!

Day 107: Pineapple Jerk Chicken

Day 107.

I made this for supper tonight, and it was really different but good. The jerk spice is spicy and sweet at the same time, but it makes for a nice contrast.

Here's what you'll need.

2 cups brown rice
Olive oil
1 onion
1 jalapeno pepper
1 1/2 lbs. boneless, skinless chicken breasts
1 can black beans
1 can pineapple chunks
1/2 cup jerk marinade
cilantro

Cook rice according to package directions.


Finely chop onion and jalapeno.


Heat about 2 tablespoons of olive oil in skillet and cook pepper and onion until soft.


Once the pepper and onion are cooked through, remove them from the skillet and place in a bowl.


Dice the chicken into one inch pieces.


Drain the pineapple.


This is the marinade I used. Any brand would be fine, but this is what my grocery had.


Once the chicken is pretty well cooked through, add the marinade to the pan.


Add in the drained and rinsed black beans.


The onion and pepper.


And the pineapple. Cook this just until everything is heated through.


Snip some fresh cilantro to garnish the top.


Serve over rice. The recipe says that the leftovers are great reheated and wrapped in a tortilla. We'll see tomorrow. :)

Day 102: Crockpot Chicken Fajitas

Day 102.

Sorry this one is late getting posted, but we've all been sick. Yuck.

I love this recipe for fajitas because they're made in the crockpot. How cool is that???

Here's what you'll need.

1 lb. boneless skinless chicken
1/2 cup water
1 package fajita seasoning
1/2 red bell pepper (optional)

Now, this makes more than enough for us but you could add up to another pound of chicken without changing anything else.


Slice the pepper into strips.


Add everything to the crockpot and give it a good stir.

Cook on LOW for 6-7 hours.


As you stir the chicken, it will kind of shred on its own. Use two forks to shred the rest.


I like to have mine on top of some tortilla chips with some mexican rice, lettuce, cheese and tomatoes. Yum!

Day 86: Easy Mexican Rice

Day 86.

I like to make this rice as a side for tacos, fajitas or any other type of Mexican-influenced food. It takes a little while to make, but most of the time is taken baking this in the oven, so it isn't a dish you have to babysit.

Here's what you'll need.

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon cumin
1 cup uncooked white rice
1 3/4 cups chicken broth
1/4 cup tomato paste

Preheat oven to 350*


Heat the oil in a pan, and add in the garlic, stirring until fragrant.


Add the cumin and chili powder and cook for just about 30 seconds.


Add the chicken stock, rice and tomato paste.


Bring that to a boil.


Transfer to a 1 quart oven-proof dish.


Cover with a lid or aluminum foil.

Bake at 350* for 35-40 minutes, or until rice is tender and liquid is absorbed.


Fluff with a fork before serving.