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Category Archives: Mexican

CHICKEN AND BLACK BEAN ENCHILADAS

21 Monday Mar 2016

Posted by Ceri Wilkin in Mexican, Recipes

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Benito Juarez, celebration, easy, National Holiday

“Among individuals, as among nations, respect for the rights of others is peace” – Benito Juarez (26th President of Mexico, whose birthday is celebrated on March the 21st and is recognized as a National holiday in Mexico).

CHICKEN AND BLACK BEAN ENCHILADAS

chicken and black bean enchiladas

1 tablespoon oil

1 1/2 cups chopped onion

1 cup chopped poblano chile

5 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 cup chicken stock

1 tablespoon pureed canned chipotle chiles in adobo sauce

2 (8-ounce) cans tomato sauce

3 cups diced cooked chicken breast

1 (15.5-ounce) can black beans, rinsed and drained

2 cups shredded cheddar cheese

tortillas

salsa, sour cream and cilantro leaves for serving

Heat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion, poblano and garlic, saute 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin and oregano. Add stock, chipotles and tomato sauce, and bring to a gentle simmer, cook 5 minutes or until slightly thickened.

Combine chicken and black beans in a medium bowl, add half of sauce mixture and 1/2 cup cheese. Toss to combine.

Place a tortilla on a flat work surface, spoon 1/4 cup chicken mixture onto one end of tortilla, roll up. Repeat procedure with remaining tortillas. Arrange enchiladas seam side down in prepared dish. Pour remaining sauce over enchiladas, sprinkle with remaining cheese.

Bake, uncovered, at 350F for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.

Serve with desired topping.

Enjoy!

Recipe adapted from Cooking Light, January/February 2016

www.cookinglight.com/

 

PUMPKIN BANANA MUFFINS and BLACK BEAN TOMATO CHILI

17 Sunday Jan 2016

Posted by Ceri Wilkin in Mexican, Recipes

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chocolate, creative, fresh tomatoes, honey, left overs, orange juice, re-purpose, sour cream

Once the Social at our home had concluded and people had left with bags and containers of leftover taco fixings and tortilla chips, there was still an enormous amount of food remaining. I attempted to disguise the Mexican fare our family had endured for two nights straight, and mixed sour cream into muffins and stirred fresh tomatoes into chili.

PUMPKIN BANANA MUFFINS

pumpkin banana muffins

2 ripe bananas, mashed

2 eggs, beaten

1/3 cup vegetable oil

1 can pumpkin puree

1/2 cup honey

1 cup sour cream

1/2 cup honey

1/2 cup sugar

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 1/2 cups chocolate chips

Heat oven to 350F. Place paper liners into muffin cups.

In a large bowl, stir together bananas, eggs, oil, pumpkin, honey, sour cream and sugar. In another bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir into banana mixture until just combined. Stir in the chocolate chips.

Divide batter among prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Enjoy!

BLACK BEAN TOMATO CHILI

black bean tomato chili

2 tablespoons olive oil

1 onion, chopped

1 green pepper, chopped

3 garlic cloves, minced

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon pepper

2 1/2 cups chopped fresh tomatoes

8 ounces chicken stock

1 can black beans, rinsed and drained

1/2 cup fresh orange juice

In a large saucepan, heat oil over medium-high heat. Add onion, garlic and green pepper, cook and stir for 8 to 10 minutes, or until tender. Add cinnamon, cumin, chili powder and pepper, cook for 1 minute longer. Stir in tomatoes, cover and cook for 25 to 30 minutes.

Add chicken stock, black beans and orange juice, bring to a boil, cover and cook for a further 20 to 25 minutes, stirring occasionally.

Enjoy!

Recipe adapted from Taste of Home, November 2014

www.tasteofhome.com/

 

CHIPOTLE SHRIMP TACOS

11 Monday Jan 2016

Posted by Ceri Wilkin in Mexican, Recipes

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bacon, chipotle in adobo, family, Golden Globe Awards

The Golden Globe awards completely passed me by this year. I was catching up on the  papers and realized I had missed all the glitz and glamour happening across the country, without so much as sipping a celebratory glass of bubbles.

Our family could be found sitting around the kitchen table inelegantly devouring spicy Chipotle Shrimp Tacos after welcoming my Son and Husband back from a weekend camping trip. While everyone else, better informed and more aware were discussing best dressed on the Red Carpet, menus, and recognizing excellence in film and television.

CHIPOTLE SHRIMP TACOS

chipotle shrimp tacos

12 corn tortillas

6 ounces bacon, chopped

1/2 cup chopped onion

2 1/2 pounds raw large shrimp, peeled and deveined

2 chipotle peppers in adobo sauce

2 limes sliced into wedges

accompaniments such as lettuce, cilantro, sour cream, avocado

Heat a skillet over medium heat. Cook bacon, stirring frequently, until evenly brown and crisp, about 6 minutes. Add onion to the skillet and cook until translucent, 4 to 5 minutes. Add shrimp and cook until pink and just cooked through, 3 to 4 minutes. Stir in chipotle peppers.

Fill warmed tortillas with shrimp mixture, serve with lime wedges and accompaniments as desired.

Enjoy!

Recipe adapted from Allrecipes, April/May 2015

allrecipes.com/

SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE

08 Thursday Jan 2015

Posted by Ceri Wilkin in Mexican, Pork

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al pastor, ale, cilantro, corn tortillas, fresh, pineapple, pork, shoulder roast, slow cooker, tidbits

The sweet burst of pineapple and crisp bite of radish in these Pork Tacos, help bring a little sunshine to these long, dreary winter days.

SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE

pork tacos al pastor

1 (4 to 5 pound) boneless pork shoulder roast

2 teaspoons salt

1 (12 ounce) bottle of white ale

2 (8 ounce) cans of pineapple tidbits in juice

1 (7 ounce) can chipotle peppers in adobo sauce

1 1/2 cups fresh pineapple

1/3 cup chopped fresh cilantro

1/4 cup red onion, finely diced

2 tablespoons fresh lime juice

1 teaspoon salt

1/2 teaspoon crushed red pepper

16 (6 inch) corn tortillas, warmed

TOPPINGS: crumbled goat cheese, sliced radishes, fresh cilantro leaves, chopped avocado

Rub roast with salt and place in a lightly greased slow cooker. Pour beer and 1 can of pineapple tidbits over roast. Process chipotle peppers and remaining can of pineapple in a blender or food processor until smooth. Pour over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

Transfer pork to a cutting board, shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork.

Stir together fresh pineapple, cilantro, red onion, lime juice, salt and crushed red pepper. Serve pork in warmed tortillas with pineapple mixture and desired toppings.

Enjoy!

Recipe adapted from Southern Living, December 2013

www.southernliving.com/food

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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