Quick and Easy Mexican Chicken

Dear Mr SUN, 

please come out... Its been so gloomy the past few days...  I want to go out and play.... Lol!!!

Well, here a quick and easy chicken recipe, Mexican style. Yummy!!!

Quick and Easy Mexican Chicken

By: Karen Taylor (Allrecipes) 

Ingredients: 

4 skinless, boneless chicken breasts

1 cup salsa

1 cup shredded Cheddar cheese

1 clove garlic, minced

1 pinch salt

1 pinch ground black pepper

1 pinch ground cumin

Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes).
Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.)

Serve over rice or buttered noodles. You like to drop some sour cream on the chicken too..  :)

Enchiladas made easy

I talked to papa via skype today. I told him about my food blog and he checked it out. He suggested that I should  use pastel colors for my blog (before was chocolate color; I like because I like chocolate.. Lol!!). Now, I changed it to pinky but I still think there's too much pink right now.. Lol... if only I knew how to edit using the html thingy... to me its just so confusing.. so I had to depend on the experts and use their free templates... hehe... I've made some curry puffs (epok-epok kentang) for my friend in Seattle today. She was not able to get any of it there, so I volunteered to make some for her. I hope by the time she gets them, they are in a good condition and still good to eat... and most importantly is yummy! I hope I get a good verdict from her soon.. :) Today's lunch menu was enchiladas. It was easy and quick. My style of enchiladas is a little bit different. Instead of using the oven, I just used the microwave.. hehe...

Ingredients:

1 lb lean ground beef

2 cups salsa (when I'm out of salsa, I use taco sauce)

1 tsp chilli powder

1 can (11 oz) Mexican-style corn, drained

1 can (10oz) diced tomato with green chilies, drained

sour cream

shredded cheddar cheese

10 flour tortilla (8 inch)

In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa,  chilli powder, corn and tomato. Heat to boiling; reduce heat to low.

Put the flour tortilla in a microwave-safe container, covered and microwave for a few seconds, just to soften (not too long or the tortilla will become hard). Take out and spread some shredded cheese, 1/4 cup of the meat mixture and sour cream down center of each tortilla; roll up. Place them in the container (seam-sides down, on salsa), topped with some shredded cheese and microwave for another 1-2 minutes.

If you using the oven, here are the steps:

Preheat oven at 350°F. Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, on salsa. Top with the remaining 1/2 cup salsa and additional 1 cup shredded cheese. Bake 20 minute or until heated through. Serve with sour cream.

Serve this main dish with any green salad for a quick and tasty weekday meal.. :)

Notes:

Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink. Do not rely on the color of the meat to check for doneness but use an instant read thermometer instead. Ground beef should be cooked to an internal temperature of 160°F.

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Layered Mac & Cheese Taco

A lot of people like to eat Macaroni & Cheese.  At the store, they  sell mac & cheese in a box, easy, does not require too many ingredients and its fast. Cook it over the stove or just microwave; even faster. I have one box of mac & cheese left in the pantry and I thought what should I do with this mac & cheese. My hubby prefers his way of making mac & cheese, and I prefers mine... I have to think of something so that both will really enjoy... :)

So, I prepared the mac & cheese as indicated in the box. Then I prepared the taco meat as indicated in the taco seasoning mix package. (Click here). I added 1/2 cup sour cream in the prepared mac & cheese dinner. and spoon about 1/2 of the dinner mixture into 8-inch square baking dish. Spread the meat mixture and shredded cheddar cheese. Repeat for another layer; cover with foil. Bake for 15 minute. Then top with chopped tomatoes and shredded cabbage (or you can use salsa) and spread more shredded cheese and bake again for another 5 mins uncovered.

Serve with toasted tortillas or tortillas chips. Yummy!!! :)

Taco meat fillings in Crepes

Tonight's dinner was fast and simple. We wanted to have Mexican food but do not have any Taco shells or Tortillas. In order to replace Taco shells, I made Crepes. French and Mexican combined. Simple and delicious. :)

It is very easy to make the taco meat fillings. I just used the Taco seasoning mix that can easily get at the store. Follow the instructions at the back of the packet. For my crepes, I followed the recipe from my recipe book. I love to eat crepes.. especially as desserts. All that chocolate sauce, ice-cream or even with Nutella.. oh my.. i wish i have some Nutella right now.. lol!! Anyway, it was a good dinner for the two of us. :)

Taco meat filling
1 package of Taco Seasoning Mix
2/3 cup water
1 pound ground beef

In a small saucepan, brown and crumble ground beef. Drain fat. Wipe out the excess fat in the saucepan with paper towels. Stir in Taco seasoning mix and water. Cook and stir for 2-4 minutes.

Crepes
2 cups all-purpose flour
3 eggs, lightly beaten
1 cup milk
3/4 cup water
2-1/4 cups butter melted
pinch of salt

Combined eggs, milk and water. Sift the flour and salt into a large bowl. Make a well in the center and add the combined mixture. With a whisk gradually drawn in the flour and whisk to a smooth batter. Stir in the melted butter. Pour into a jug and set aside for 30 minutes.
Heat a 8-inch non-stick frying pan and grease lightly. When the pan is hot, pour in about 1/4 cup of the mixture and tilt the pan to cover. Tip out any excess batter. When the edges begin to curl, gently turn the pancake over with a spatula. Cook until lightly browned on both sides and slide onto a plate. Serve immediately.

Top with diced tomatoes, lettuce, cheese, sour cream.. hmm.. yummy!