Saturday, May 5, 2012


4 Haas Avocado's
3 tbsp. lemon juice, fresh squeezed
8 dashes Tabasco sauce
1/2 cup red onion, diced
1 clove garlic, minced
1 medium tomato, diced
tsp. kosher salt
1 tsp. fresh ground pepper

Cut avocado in half, remove pit and scoop flesh out of their shells into a large bowl. Add lemon juice, Tabasco, onion, garlic, cumin salt and pepper.  Using a sharp knife, slice through avocado's  until they are finely diced. Add the tomatoes. Blend gently.  Serve with tortilla chips. 
Makes 3 cups.

Fresh Tomato Salsa

2 cups tomatoes, chopped and drained
1/4 cup green pepper, chopped
2 jalapeno chili peppers, seeds removed and chopped
1/2 cup white onion, chopped
1 tbsp. lime juice
1/4 tsp. ground cumin
2 tbsp. fresh cilantro, chopped
salt and pepper

In a small bowl, mix together all ingredients.  Serve immediately, or cover and refrigerate for
several hours.

Friday, May 4, 2012

BBQ Chicken Nachos

1  1/2 cup chicken, cooked, shredded
2/3 cup BBQ Sauce
1 can Chili Beans
2 medium tomatoes, chopped
3 cups shredded cheddar cheese
8 cups tortilla chips

Line pan with foil.  Layer chips, 1/2 of the cheese, chili beans, chicken tossed with BBQ sauce, cheese.  Bake in 450 oven for5-8 minutes.  Top with tomatoes.

Thursday, May 3, 2012

Mexican Chicken Chowder

2 1/2 cup Chicken Breast (Cooked and shredded)
1 (11 oz) can Mexi-Corn (drained)
1 (10 3/4 oz) can Cream of Potato Soup
1 (4 oz) can diced green chili's
2 tbsp. fresh cilantro (chopped)
1/2 package taco seasoning
1 (14 1/2 oz) can chicken broth
1 cup water
1 cup sour cream
1/2 cup cheddar cheese ( shredded)
Tortilla Chips

In a large saucepan combine: chicken, corn, cream of potato soup, diced green chili's, cilantro, taco seasoning, chicken broth and water.  Bring to a boil, reduce heat and simmer for 15 minutes. Stir 1 cup of hot soup into the sour cream. Return the mixture to the saucepan and heat through.  Sprinkle each serving with cheddar cheese.  Serve with warm tortilla chips.  Makes 4 main servings.

Wednesday, May 2, 2012

Cinco De Mayo

Cinco De Mayo is just around the corner.  What a wonderful time to make some fabulous Mexican food. I will have a new recipe each day for you to try.

Mexican Fiesta Salad
Servings: 4

2 cups dried Penni or Rotini pasta
1/2 cup whole kernel corn (fresh or frozen)
1/2 cup light sour cream
1/3 cup chunky salsa (mild or medium)
1 tbsp. chopped cilantro
1 tbsp. lime juice
1 (15 oz) can black beans, rinsed and drained
3 medium plum tomatoes, chopped
1 medium zucchini, chopped
1/3 cup green olives, chopped
1/3 cup black olives, chopped
1/2 cup sharp cheddar cheese ( shredded)

Cook pasta according to box directions, add corn the last 5 minutes.  Drain pasta and corn, and rinse with cold water.  Drain again.

Meanwhile, for the dressing, stir together the sour cream, salsa, cilantro and lime juice in a small mixing bowl.  Set aside.

Combine: Pasta mixture, black beans, tomato, zucchini, black olives, green olives and cheese in a large bowl.  Pour dressing over pasta mixture.  Toss lightly to coat.  Serve immediately or, if desired cover and chill up to 24 hours. (After chilling, stir in a little milk if necessary to make desired consistency.)