Bajios Chicken Chile Salad

BAJIO CHICKEN CHILE SALAD

Recipe from: Life as a Lofthouse

4 large boneless, skinless Chicken breasts

1/2 cup Salsa

1/2 cup Brown sugar

1 tablespoon Cumin

1 (4 oz) can diced Green chilies

6 ounces of Sprite ( 1/2 a can)

Throw all of the ingredients in a crockpot. Heat on low for 5-6 hours. Shred chicken and let simmer for another hour! Easy peasy : )

To make the Bajio Salad:  Heat a tortilla on a skillet. Place cooked tortilla in a bowl. Add chopped fresh lettuce, corn and cheese and then add chicken on top! Serve with tortilla strips, cilantro and dressing of your choice.

Corn Dog Muffins

from Iowa Girl Eats


 These poppable bites consists of a sweet and crispy cornbread mini muffin, studded with a salty, all-beef hot dog. They taste exactly like a state fair corn dog, just in a teeny-tiny package!

Notes: I used a regular muffin pan and a mini pan. I baked them for about 20 min. at 375 degrees. Also, since I was using a regular muffin pan, I chunked/diced the hot dogs and then tossed them on top of the batter already divided up in the muffin pan.)

Ingredients (makes 12 regular and 10 mini muffins (Serves about 4)

• 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 7-8 all-beef hot dogs, cut into 1″ bites (I used chicken/turkey and was still good)

Instructions

• Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
• In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
• Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
• Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Flour Tortillas

from Jazibe's recipes

Tortillas de Harina
Flour Tortillas (wheat)

(makes about 35 tortillas)

Ingredients:
1 kg Flour (all purpose) + 1 cup for rolling surface (1 kg = about 6.9 cups)
1 1/2 cup vegetable oil
1 tbsp. Baking powder
2 tbsp. Salt
1 1/2 cup warm water

Mix dry ingredients
Make a “hole” in the middle of your “mountain” of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
“break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it)
Make several round balls (called “testales”), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 mins. covered with a damp towel.
Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there)
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they won’t stick.
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.

Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.

Theurer's Carrots

from Licking the Spoon

Ingredients:
9 medium carrots cut into strips
1 tsp. sugar
4 T butter, melted
1/2 C evaporated milk
1 tsp parsley diced (less if using dried parsley)
1/2 tsp salt

Cover. Cook for 20 min. turning lots.

Sauteed Zucchini

from Licking the Spoon

Ingredients:
Zucchini, diced with skin on
Onion, diced
Fresh or canned diced Tomato
Fresh or canned Corn
Bacon is desired
Salt and Pepper to taste

All amounts are just as desired. Steam zucchini and onion until onion is transparent. Add tomato and corn until warm. Top with cheese and cover with foil until ready to serve.

Best Summer Cucumbers

from Licking the Spoon

Ingredients:
6 cucumbers, thinly sliced
1 med. onion, sliced
1 C apple cider vinegar
1/4 to 1/3 C sugar
1/4 C oil
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
1/ tsp dried marjoram
1/2 tsp lemon pepper seasoning
1/2 tsp ground mustard

Mix together and pour over cucumbers and onions. The longer it refrigerates, the stronger the flavor.

Herbed Wild Rice

from Licking the Spoon

Ingredients:
1 tsp. olive oil
1 C uncooked basmati rice (used normal white rice)
1 garlic clove, minced
1 C water
1 C chicken broth
1/4 tsp salt
1/4 C chopped green onions
1/4 C pine nuts, toasted
3 T grated fresh Parmesan cheese
1 T chopped fresh basil
1 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper

Heat olive oil in a medium skilled coated with cooking spray over medium-high heat.  Add rice and garlic to pan; saute for 2 minutes or until rice is lightly toasted.
Add 1 C water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer for 15 min or until liquid is absorbed and rice is tender.
Remove from heat; let stand for 5 min. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

Yields: 6 servings (2/3 C size)