Cucumber Salsa

Sorr for not having a pic!


I received this from a friend (thank you Kim C.)at the beginning of the Summer and have just fallen in love with it. I should have shared a long time ago! I have fed it to many people and it has always gotten rave reviews. I can't seem to make a good regular salsa but I can make this one. Enjoy your Labor Day weekend and be safe.

Cool Cucumber Salsa
Mama Socorro Salsa Mix (not sure if this is local but I buy it at my KC grocery store)
1 pkg Ranch Dressing
2 Cucumbers
4 Tomatoes (or 28 oz. can petite)
1 Red Onion
1/2 cup Rice Wine Vinegar

Mix together and let sit overnight. Serve with tortilla chips.
(Not a breathe friendly dish, just so you know)

Honey Lime Chicken Enchiladas

I found this on a blog the other day and thought to myself "these sound awesome". They sounded a little tedious so I waited for a good time to make them and I will definitely be making these again and again! I boiled the chicken but I will plan ahead next time and cook in the crock-pot for better tasting and moister chicken. I will say, my stomach actually hurt after eating these because I ate way too much. That's how good they are!

1 small, onion, peeled & diced (use a sweet onion if you can find it)

3 chicken breast halves

1/2 c. chicken broth (or box, if you are boiling)

1 Tbsp. chili powder

1 tsp. garlic, minced (2-3 cloves)

salt & pepper (to taste)

5tablespoons honey

5 tablespoons lime juice (1 large lime)

8-10 flour tortillas

1 lb. Monterey jack cheese, shredded16 ounces

green enchilada sauce (I used the green Verde sauce from Trader Joe's and loved the flavor)

1 c. heavy cream or half and half (i think FF would work just fine)

Cook onion in butter (or spray butter to save calories) until translucent. Place chicken, chicken broth, onions, chili powder, garlic, salt & pepper in the crock-pot. Cook on low for 8 hrs, adding more broth as needed, you don't want it to dry out. Remove chicken from crock and keep 1/4 cup of the juices for marinade. Discard rest.

Shred chicken, place in in large Ziploc bag, add honey & lime, marinate for at least 30 minutes, longer if possible. Grease 9x13 casserole, coat bottom of dish with enchilada sauce. Drain marinade from chicken into small bowl, add cream and rest of enchilada sauce. Mix together. Fill tortillas with chicken and cheese (saving some cheese to top enchiladas). Top enchiladas with cream mixture. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown and crispy on top.

No crock-pot way: Boil chicken in half chicken broth, half water, chili powder and garlic. While boiling, cook onions in butter. Once chicken is done, shred chicken and combine with onions and marinade. Marinate in Ziploc, continue recipe as written.

Baked Chili Rellenos

Note: this is not what a the baked chili relleno will look like, it was the only picture I could find quickly and easily.

Chile Rellenos are my favorite Mexican dish, following closely with bean burritos. I have mastered bean burritos and finely mastered the rellenos! You just have to like peppers, that's all there is too it. I do nothing special to change the flavor, I broil them to enhance the flavor. So, if you didn't like rellenos before now, then you more than likely won't want to make this recipe. They are too spicy for my kids but my husband and I wished I would have made 4 peppers instead of 2! Also, make the enchilada sauce ahead of time and freeze what you don't use, it freezes beautifully.

2-6 poblano peppers, roasted (how ever many people you have), recipe for roasting follows

shredded monterey jack

Enchilada Sauce, recipe follows toothpicks

Enchilada Sauce:

3 TBS oil

2 TBS flour

1/4 c. chili powder (yes, you really use that much)

1 TBS cumin

Stir in saucepan on low heat until bubbly, then add:

2 c. beef broth

2 c. tomato sauce

1/2 tsp. oregano

1 clove minced garlic

Simmer on low until ready to use or let cool then refigerate or freeze until ready to use. I used half of the sauce on enchiladas and then froze the rest 6 months ago. I just pulled the other half out for these peppers and I still have a quarter of the sauce left. So 1 batch of sauce would probably cover 2 big batches of enchiladas.

To Roast Peppers:

Preheat broiler in oven. Place peppers on foil lined baking sheet. Rotate the peppers every 5 min, you want the skin to be mostly black. The whole process took me about 15 minutes. Let cool enough to handle. Remove skin, you can keep a few blackened spots for flavor. Can also be roasted on the gas grill or electric grill.

To Make Chili Rellenos

Preheat oven to 400 degrees. Cut a slit down the top side of the pepper, from stem to bottom. Be careful not to cut all of the way through. Remove as many seeds as you can without ripping up the pepper. (And if you do rip it up, chop it and freeeze to use in a dish another time) Stuff with a handful of shredded cheese. Insert 1 toothpick at a time into top of pepper, making an "X" with the toothpicks so the pepper stays closed while baking. Coat with enchilada sauce, covering all parts of the pepper. Sprinkle with more cheese. Bake for 20-30 minutes or until cheese is melted and sauce is bubbling. Serve warm. And don't forget to remove the toothpicks before eating (because I would never do that!)

Spanish Chicken

I am so happy with the recent weather we've been having here in the Midwest. We've grilled the last two nights, busting out new marinades both nights. We absolutely loved this one. My son ate two pieces of chicken and wanted more, but we didn't have more! I am considering making this again next week because I will crave it. I know the weather won't stay around but this recipe will. It can be grilled or broiled so give it a try, even if you aren't having perfect 80 degree weather ;)
5 WW+ points per thigh, less if you don't eat the skin



6 chicken thighs, extra fat removed
1 TBS vinegar
2 tsp soy sauce
1 packet Sazon (in the Spanish aisle)
Adobo seasoning (in the Spanish or seasoning aisle)

Combine vinegar, soy sauce and Sazon in Ziploc bag. Add the chicken then sprinkle with as much Adobo seasoning as you would like (I used at least 1.5 TBS). Marinate for at least 20 minutes in fridge, overnight recommended. I put in the fridge before I go to bed and grill the next night for dinner. Grill or broil until cooked thoroughly, being careful not to burn chicken. I had the chicken over low heat on the grill and had the other, indirect burners on med-high. I grilled it for 20 minutes with thigh meat up and then flipped it over to brown skin. Always check with a food thermometer.

***I served this with Birds Eye brand Garlic Cauliflower and Knorr Spanish flavored rice. It was perfect. Enough said.

Angel Food Cake Bars

I didn't take a picture of these bars before we scarfed them down nor could I find one. So ignore the picture. I was worried at first about these bars because the recipe said to bake them for 30 minutes. At 30 minutes, they were brown but soggy. Is that done? Since I am not a baker and have actually never made an angel food cake before (I let Grandma and mom do that), I put it back in for another 20 minutes. However, the longer is sat outside of the oven, the drier it got. My point being, bake it at least 30 minutes and see what you think. This is a Weight Watchers recipe and has 2 points for 1/24 of the bars.

1 box Angel Food cake mix

1 can Light Blueberry pie filling

Mix ingredients together by hand (no water needed). Pour into 9x13 ungreased baking dish. Bake for 30 minutes or until done. Let cool and serve.

Cornbread Casserole

My Mom made a casserole like this when I was little and I loved it! However, I've never asked her how she made it, I just went from memory. It turned out just like I remember. We loved it (the kids needed ketchup to tone the spice down) I liked that it was quick and easy and that the ingredients can be stored in the pantry/freezer for a last minute dinner.


1 lb. HB
1 white onion, chopped
garlic powder, chili powder, salt & pepper
1 can corn, drained
1 can pinto beans, drained a little
1 15 oz. can tomato sauce
1 TBS chili seasoning (I use Williams)
1 box Jiffy cornbread, made as directed on package

Preheat oven to 400 degrees. Place hamburger and onion in skillet. Season with garlic, chili powder, salt and pepper. Cook hamburger until done, approx 10 minutes. Add rest of ingredients (except cornbread) to skillet. Simmer for a few minutes. Make cornbread as directed. Place skillet ingredients in a 2 quart baking dish. Top with cornbread. Bake for 20 minutes or until cornbread is baked all the way through and golden. Let it rest for 10 minutes or however long you have. Mine set for almost 20 minutes and it was still steaming when served.

Pinto Beans

These are some our favorite beans to eat aside our favorite Mexican dish. They're quick, easy and healthy. Not much else to say besides, enjoy now because they're musical
later :)








1 large can pinto beans
1 red mirasol pepper, chopped (by jalapenos but not near as spicy.Use jalapeno if you want spice)
minced onion
1 close chopped garlic and dried garlic
1/2 pkg pre-cooked bacon, chopped
cilantro, to taste (i used a handful)

Heat sauce pan on medium heat, add bacon. Cook until it's greasy again. Add pepper, onion and garlic. Cook 1 minute. Add beans and cilantro. Simmer for 20 minutes or until dinner is ready.