Category: Mexican

Jalapeno-Bacon Skillet Cornbread

This bread is soooo very good. My hubby and I just kept going back for more and more. If you got a bite of jalapeno it had some kick, but otherwise it was definitely not spicy. This is a very big serving of cornbread so I would freeze half or make sure you are going to have a lot guests in the next few days. Do not pass this recipe up.

Special Tools: Cast Iron Skillet

WWSPoints: 22 points

Make/Serves: 6

Active: 20 min

Total: 40 min (plus cooling)

1 cup yellow cornmeal
½ cup all-purpose flour
½ cup cake flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 slices bacon, finely chopped
½ sweet onion, diced
2 cloves garlic, minced
2 large eggs
1 ½ cups buttermilk
6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed
¼ cup honey
2 to 3 jalapeno peppers, seeded and diced
  1. Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
  2. Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
  3. Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
  4. Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
  5. Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there’s not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.

Now Let’s Dish: OMG! This is so good. Not too dense and not to crumbly. Overall so delicious. Feel free to drizzle with some honey for some sweetness but it is in no way necessary. I do have to admit, I need some help when the pan is full. It is incredibly heavy. Since the recipe called for 6 pieces of bacon I cooked the other half to use for the Brussels Sprouts I was making for dinner. I always recommend cooking a whole batch of bacon, even if a recipe calls or less. Opened bacon turns too fast. I highly recommend trying this recipe!! Worth every minute.

From: Food Network Magazine, November 2014

http://www.foodnetwork.com/recipes/jalapeno-bacon-skillet-cornbread-3363747

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Slow-Cooker Barbecue Chicken Sandwiches

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Slow-Cooker Mexican Barbecue Chicken Sandwiches

Yummmmy, filling and messy. Loved by all.

WWSpoints: Approximately 23 points*

Makes: 4

Active: 35 min.

Total: 6 hr 35 min.

6 Large skinless, boneless chicken thighs (about 2 lbs.)

Kosher salt

2 tsp. Ground cumin

1 chipotle chili in adobo sauce, chopped, plus 3 Tbsp. sauce from the can

1 cup canned crushed fire-roasted tomatoes

½ medium onion, graded

2/3 cup ketchup

3 Tbsp. plus 1 tsp. packed light brown sugar

¼ cup apple cider vinegar

1 Tbsp. Worcestershire sauce

¼ cup vegetable oil

2 cups shredded red cabbage

2 radishes, thinly sliced

3 scallions, thinly sliced

1 avocado

4 sesame hamburger buns

8 thin slices Monterey jack cheese (about 4 ounces)

  1. Season the chicken with salt and the cumin; transfer to a 6-to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, six hours.
  2. Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Poor the liquid into a small saucepan, leaving any fat in the cup. (alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 Tbsp. brown sugar, 2 Tbsp. Cider vinegar, and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
  3. Meanwhile, with 2 Tbsp. Vegetable oil and the remaining 2 Tbsp. cider vinegar and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and half tsp. salt; toss. Set aside.
  4. Heat the remaining 2 Tbsp. vegetable oil in a large non-stick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but half cup of the sauce; season with salt.
  5. Pre-heat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes top with the slaw, avocado, and roll tops. Serve with the remaining sauce.

Now Let’s Dish- This was really good. I was not really sure if the kiddos would like it or not but it turned out they loved it. It was very filling. I could have had half of it with a salad or maybe a nice corn on the cob and been fine but instead I ate the whole darn thing.

Reference: Food Network Magazine September 2016

*The WW points are figured out by adding all of the ingredients and dividing them by slowcookermexicanbbqchickensandwichsaucefinalserving sizes.

Beef ‘n’ Rice Enchiladas

beefriceenchilada

Beef ‘n’ Rice Enchiladas

This was pretty easy and was really fun to make with our youngest, you may be able to tell by the slight inconsistency of the enchiladas. There is no way that it is necessary to fill the tortilla with 2/3 cup a filling and 1/3 cup of cheese as you can tell by the very, very large enchiladas. I mean seriously they might as well be burritos. see below recipe for more notes

WWSPoints: N/A

Serves: 10 enchiladas (not if you fill them with 2/3 mixture)

Prep: 30 minutes (I made the meat and rice while I was making dinner last night.)

Bake: 10 minutes

1 package (6.8 ou) Spanish rice and pasta mix

1 lb. ground beef

2 cans (10 ou. each) enchilada sauce, divided

10 flour tortillas (8 inches), warmed

4 cups (16 ou) shredded cheddar cheese, divided

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top beef mixture each with 1/3 cup shredded cheddar cheese; roll up.

Place in an ungreased 13-in. x 9 –in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.

Now Let’s Dish– Because the dinner I made last night had a good amount of oven time I cooked the ground beef and the rice then and stored in the fridge together. I added the sauce right before making it, stirred it well and reheated the mixture together in the microwave before topping the tortilla with it.

I would really recommend making your own enchilada sauce. My family was not too impressed with the sauce. The Spanish Rice in them makes the boldness of the sauce unnecessary. Another option is halving the enchilada sauce with tomato sauce for the topping at least.

I used a Mexican 4 cheese blend instead of cheddar which was a much needed balance.

WW tips– I had half of an enchilada and considered it 7 points because the additional cheese that I do not usually experience at a restaurant with meat enchiladas. Obviously that’s not enough food but I had a nice huge salad with romaine lettuce (0), sunflower seeds (1), crumbled cotija cheese (1), avocado (2), tortilla strips (1) and Avocado Cilantro Bolthouse Dressing (2).

Recipe from Taste of Home Most Requested Recipes- Quick and Easy

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