Knead to Cook

Food & fitness obsessed girl.

Mexican Crock Pot Chicken.

by Filed Under: Crock Pot, Mexican 7 Comments

We love Mexican-inspired food and this was one sure-fire way for me to get around making tacos for my youngest (who always requests them).  This recipe was super easy, I just threw everything in my crock pot and went about my day, which was filled with me cleaning the house from top to bottom.  I served this over rice and topped it with some low fat cheddar.

Ingredients:

5 chicken breasts (smaller side but I did one per person)
2 cups of salsa
15 oz. can of low sodium black beans
1 cup of fresh or frozen corn
1/4 cup of fresh cilantro
16 oz of chicken stock
4 scallions, chopped
1 tablespoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne
1 jalapeño, chopped
Salt and pepper to taste

Directions:

Combine all of the ingredients in your crock pot.  Cook on high for 4-6 hours or low for 8-10 hours.  Remove the chicken prior to serving, shred with two forks.  Return the chicken back to the mixture and let reheat thoroughly.  Serve over noodles, rice etc.  Top with low fat cheddar, non-fat Chobani yogurt or fresh cilantro.

 

 

— Knead to Cook

Veggie & black bean salad. Vegetarian.

by Filed Under: Appetizers, Mexican, No bake/cooking required!, Side dish, Vegetarian 27 Comments

 

My vegetarian friend Brooke, made me a salad similar to this years ago and over the years I’ve revamped it and made it my own.  I can honestly down this entire, very large, container in one sitting if I needed to.  I did help myself to 3, yes 3, helpings at dinner.  Consider I only ate watermelon for lunch, that would explain my voracious appetite 🙂

Ingredients:

1 – 15 oz can of organic black or adzuki beans
2 c of fresh corn or frozen
2 c of cherry tomatoes, halved
1 red pepper, chopped
1 orange pepper, chopped (color of the pepper may vary)
1/2 c of a red onion, diced
2 jalapeño, chopped finely
1/3 c of fresh lime juice
1/4 c of olive oil
1/4 c cilantro leaves, chopped
1 tsp of salt
3/4 tsp of ground cumin (if you don’t like cumin as much as I do, use 1/4 or 1/2 tsp)
1/2 tsp of cayenne pepper
1/4 tsp of ground black pepper

Directions:

Combine in a bowl and refrigerate for at least 2-3 hours to let the flavors mingle.  You can serve this as a side dish, with tortilla chips at a party or just with a big spoon!  YUM!

The aftermath.

 

— Knead to Cook

Taco pasta.

by Filed Under: Ground Turkey, Mexican, Pasta 2 Comments

Mexico meets Italy in this fun dish!  Great way to use up you taco or noodle leftovers.  My husband requested pasta and my sweet young daughter requested tacos.  I morphed the two requests into this dish to make everyone happy 🙂

Ingredients:

1 tbl olive oil
1 lb of lean ground turkey
1 tbl chili powder
2 tbl ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp salt
1 tsp black pepper
2 bell peppers, chopped
2 scallions, diced
1 can (14-15 oz) of low sodium black beans, drained and rinsed
Cilantro (for garnish- optional)
Jalapeño, sliced (for garnish- optional)
Cheese of your choice (optional)
In a large skillet over medium flame,  heat up the olive oil.  Add the meat and cook until no longer pink.  Add all of the spices and turn the heat to low.

In a separate stock pot, cook the pasta (I used orecchiette) according to package directions.  Drain and then toss with the meat mixture.  Stir to combine and then serve.

Top with cilantro leaves, cheese (I used a spicy jalapeño jack cheese), onions, olives etc.

— Knead to Cook

Mexican Chicken Soup.

by Filed Under: Mexican, Soups Leave a Comment

With lots of taco leftovers from last night & chicken for tonight’s dinner… I thought why not!  I was really in a soup kind of mood with it raining cats and dogs all day long (not complaining it could be snow).  I threw it all together and it worked quite nicely.

Ingredients:

1.5 chicken (I did have it marinating in an Adobo sauce but you can plain chicken)
42 oz of chicken stock or broth
3 ribs of celery, sliced into pieces
1 medium onion, diced
1 red pepper, chopped
1 can of black beans, washed and drained
2 large garlic cloves, minced
3 tomatoes, diced
1 jalapeño, minced
2 tbl cumin
1 tsp of chili powder
Salt and pepper to taste

In a large Dutch Oven, I add the broth and chicken.  Over medium heat, cook this for about 45 minutes.  Once the chicken is fully cooked, remove and shred with two forks.  I also run a strainer through the broth to collect any residue that the chicken marinade may have left behind.  Add the meat back to the liquid.  Then add all of the other ingredients.  Cover and turn the flame down to low.  Adjust the seasonings per your taste.  I cook this for several hours (3-5) and serve.  I garnish with guacamole, sliced avocados, jalapeños, pepper jack cheese or whatever my crew wishes to have on it 🙂

— Knead to Cook

Chicken tortilla topped with fresh guac.

by Filed Under: Chicken, Mexican Leave a Comment

Okay I admit it… I cannot keep up with these National food days!  I just found out tomorrow is National Tortilla Day.  Oh well… finally I’m a day early for something 😉

This recipe is very forgiving and super easy.  It was our last night of swim practice for my youngest, my oldest was babysitting, hubby was running late so I prepared this and everyone built their meal when they got home.  If this sounds familiar, then this is the recipe for you!

First, I started out by making the guac.  Toss the following into a bowl:

1 red bell pepper, chopped
1/2 jalapeño, finely diced
1 can of low sodium black beans, drained and rinsed
1/4 c of chopped cilantro
1/3 c of corn kernels
3-4 avocados, pitted and chopped
2 tbl of fresh lime juice
2 tsp of ground cumin
Salt and pepper to taste

Mix well and set aside.

Preheat your oven to 350.  Spray your cookie sheet with olive oil and place two whole wheat tortillas on it.  Bake for 10-12 minutes or until toasted.  Remove and place on a plate.  This is the base layer for your dinner.

Grill your chicken either on a gas or coal grill or on your stove top.  Slice into bite-sized pieces.  Top each tortilla on your plate with several pieces of chicken. Then top with the guac.  Serve and enjoy!

— Knead to Cook

Todd English’s Prime Rib Chili.

by Filed Under: Chili, Mexican Leave a Comment

My sweet friend purchased a signed copy of Todd English’s latest cookbook for me for my 40th birthday.  I saw this recipe and needed to try it!  Decadent prime rib puts an unusual twist to a basic chili recipe.  I have no leftovers to speak of.  Everyone loved this recipe!  Definitely a keeper 🙂

Ingredients
  • 2 lb.prime rib steak, cut into 1⁄2-inch cubes
  • 1⁄4 tsp. Kosher salt
  • 1⁄8 tsp. freshly ground black pepper
  • 1⁄4 cup olive oil
  • 1 large finely diced red onion
  • 4 cloves finely chopped garlic
  • 2 seeded and diced Anaheim chiles
  • 2 to 4 tbsp. Mexican Spice Blend (2 tsp cumin, 1 tsp of chili powder, 1.5 tsp of coriander)
  • 5 cups low-sodium chicken broth
  • 1 (14.5-oz.) can chopped tomatoes
  • 2 cups drained and rinsed assorted canned beans
  • 2 tbsp. fresh lime juice
  • 2 cups (8 oz.) shredded Monterey Jack cheese,
Preparation

Sprinkle steak with salt and pepper. Cook, in batches, in hot oil in a large Dutch oven over high heat, stirring occasionally, 4 minutes or until browned on all sides. Transfer to a bowl, reserving drippings in Dutch oven.

Reduce heat to medium. Add onion to hot drippings, and cook, stirring often, 5 minutes. Add garlic, and cook 2 minutes. Stir in chiles and Mexican Spice Blend, and cook, stirring often, 2 minutes. Return steak to Dutch oven. Add broth and tomatoes.

Bring to a simmer. Cover, reduce heat to medium, and simmer, stirring occasionally, 45 minutes. Stir in beans, and cook 15 minutes. Remove from heat, and stir in lime juice. Serve with cheese.

— Knead to Cook

Tortilla soup.

by Filed Under: Chicken, Mexican, Snacks 1 Comment

After a very long day, hard workout and still some remaining jet lag… this soup was  exactly what I needed.  The fresh lime juice in this soup just brightens up the flavors, as citrus typically does to a dish.  Undeniably yummy.

Ingredients:

8 c of chicken broth
1 lb of boneless chicken breasts
1 onion, diced
2 zucchinis, diced
1 jalapeño, minced
1 bay leaf
1 tbl of dried oregano
1 tbl of cumin
2 tomatoes, chopped
1 c of frozen corn kernels
2 limes, juiced
Salt and pepper to taste

Garnish:
1 avocado
1 lime, cut into wedges
Fresh cilantro leaves

Directions:

Over a medium flame, add the chicken broth to your Dutch oven.  Bring to a boil and then add the chicken.  Simmer for 20-25 minutes.  Then remove the chicken and shred with two forks and set aside.  To the broth add, onion, zucchini, garlic, jalapeño,  bay leaf, oregano and cumin.   Bring to a boil again and let simmer for 5-7 minutes.

Then add the chicken back to the pot along with tomatoes, corn and lime juice.  Season with salt and pepper.  Boil for about 10 minutes.  Then divide into bowls and garnish.

— Knead to Cook