Grilled Corn Salsa

I love making salsa when I have fresh garden vegetables.  My garden is currently over-flowing with tomatoes and corn and making salsa was the perfect way to use up some of those delicious, flavorful veggies.  

This salsa is so so good and super addicting.  You will reach for chip after chip to scoop up mounds of salsa bite after bite.  Grilling the corn and bell pepper on an outdoor grill is so easy and it keeps you from having to heat up the house by turning on the oven to roast the pepper and boiling some water to cook the corn.  The corn adds some amazing texture to this salsa and the Italian Dressing adds some great flavor.  It does get a little runny as it sits, so you can always drain out the excess liquid if you prefer.  This makes a big batch of salsa and it tastes great for days and days.

Serve with chips, on tacos, quesadillas, chimichangas, taquitos and anything else you can think of.  

You might also like:

Mango Salsa

Pineapple Avocado Salsa

Rosalie's Salsa

Grilled Corn Salsa
From: Jenn@eatcakefordinner
(Printable Recipe)

6 ears corn 
1 red bell pepper
1/2 c. finely chopped red onion
6 large tomatoes, seeds removed and diced
1/3 c. chopped cilantro, or to taste
8-10 slices jarred jalapeños, finely chopped, opt.
1 (.7 oz) pkg. Good Seasons Italian Dressing Mix
1/4 c. vinegar
3 Tbl. water
1/4 c. olive oil

Preheat outdoor grill to around 450 degrees.  Remove husk from ears of corn and spray corn lightly with cooking spray.  Place corn and red bell pepper on preheated grill.  Grill until charred, rotating every few minutes (it takes around 10-15 minutes total).  Remove from grill and place bell pepper in a zip-lock bag, sealing to allow the the pepper to steam.

Cut the corn kernels off the cob and add to a large bowl along with the chopped onion, diced tomatoes, cilantro and jalapeños.  Remove bell pepper from zip-lock bag and peel off the charred layer.  Remove ribs and seeds from pepper and chop.  Add chopped pepper to the bowl with the corn.  In a separate small bowl, combine the Italian dressing mix, vinegar, water and oil and stir until well combined.  Pour over salsa and stir until everything is evenly coated in dressing.  Serve.  Refrigerate leftover salsa.   

Jenn's Notes: The Italian Dressing Mix is found down the salad dressing aisle, by the packets of ranch dressing mix. 

SaveSave
SaveSave
SaveSave

Shredded Pork Chimichangas

This very well might have been the first time I have eaten a chimichanga.  I remember my Mom making them when I was younger, but I don't remember ever eating them?  I was kinda picky :(

These were surprisingly really easy to make.  I used the same shredded pork recipe I use in my favorite Shredded Pork Tacos.  It marinates overnight and it's tender, juicy and full of flavor.  Then, I loaded them with beans and cheese, rolled them up and pan-fried them until browned and crisp.  The frying part is super fast.  Make sure you don't walk away from the stove or they will burn.

Top them with your favorite toppings and dig in.        

You might also like: 

Crunchy Shredded Pork Tacos

Chili Colorado Burritos
Copycat Cafe Rio Shredded Beef Tacos

Shredded Pork Chimichangas
From: Jenn@eatcakefordinner
(Printable Recipe)

For the Shredded Pork
3 Lbs. boneless pork country style ribs (or pork shoulder or loin)
1 Tbl. chili powder
1 tsp. dried oregano
2 tsp. ground cumin
2 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. light brown sugar
2 garlic cloves, minced
1/3 c. finely chopped onion, plus a few
   big onion chunks for cooking
2 - 3 Tbl. olive oil or avocado oil
2 Tbl. cider vinegar

For the Chimichangas
5-6 large burrito-size tortillas
1 (15 oz.) can black beans, rinsed and drained
1 1/2 c. shredded Cheddar cheese
chopped cilantro
vegetable or canola oil, for frying

For Serving (all optional)
shredded lettuce
sour cream
salsa
jarred jalapeños, chopped
chopped cilantro
shredded Cheddar cheese

For the Shredded Pork: Trim any large pockets of fat from the pork and cut pork into 2-3-inch chunks; set aside.  Combine chili powder, oregano, cumin, salt, pepper, brown sugar, minced garlic and the finely chopped onion.  Add two Tablespoons of oil and the cider vinegar and stir together to form a paste.  If it's too thick, add another Tablespoon of oil.  Rub the paste all over the pork, covering ever last bit.  Wrap tightly in plastic wrap and refrigerate overnight.  When ready to cook, place pork in a large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite halfway. Place some onion chunks right on top of the pork.

Cover with a lid and cook in a 300 degree oven until the pork is falling apart, about 3 - 3 1/2 hours, stirring once ever hour.  Remove from oven and allow to rest for about 15 minutes.  Remove the pork chunks and shred, adding some of the cooking liquid, so the pork is nice and juicy. 

To prepare the Chimichangas:  Heat vegetable or canola oil in a large skillet, over medium-high heat.  You will want to add enough oil to cover the entire bottom of the pan.  Meanwhile, lay tortillas out on the counter.  Divide shredded pork between tortillas.  Then, top each one with black beans, shredded cheese and some chopped cilantro.  Roll up each tortilla, folding in the sides as you roll, to form a burrito.  Place, seam-side down, in the hot skillet.  It's easiest for me to cook one at a time.    

This cooking process will go extremely fast, so don't walk away.  Once first side is browned, use tongs and flip over to brown the other side.  Then, use the tongs to hold and brown both edges, so all four sides are crispy.  Remove  chimichanga and place on a paper towel lined plate.  Repeat. 

For Serving:  Top chimichangas with desired toppings and serve.  Serves: 5-6.   

SaveSaveSaveSave

Ranch Shredded Chicken Tacos

Happy May!!!  Cinco de Mayo is this Thursday.  What kind of yummy stuff do you have planned for dinner?  If you need some help, I have a bunch of really really good Mexican recipes in my Recipe Index.  Or, you can always skip that and just make these tacos.  I used my go-to 4-Ingredient Mexican Shredded Chicken for these tacos and loaded them with cheese, salsa, cilantro and ranch!!!!  Wow, great decision, because the flavor of these will make your eyes roll to the back of your head and you'll be saying . . . mmm mmm mmm.

The chicken is so tender and juicy and the texture combination mixed with the crunchy taco shells and creamy ranch is like a perfect party in your mouth.  You will love these.  Serve with guacamole and rice.  

You might also like:

My Favorite Ground Beef Tacos

White Chicken Chili Baked Taquitos

The Best Guacamole 

Easy Spanish Rice

Easiest Salsa Around

Ranch Shredded Chicken Tacos
From: Jenn@eatcakefordinner
(Printable Recipe)

Shredded Chicken
3-4 large boneless, skinless, chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained

For the Tacos
crunchy taco shells
ranch dressing
shredded Cheddar cheese
salsa
chopped cilantro
any other desired toppings

For the Shredded Chicken: Pour chicken broth into slow cooker.  Add the chicken breasts and top with taco seasoning.  Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through.  Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy.  Add the undrained can of green chiles and stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve. Makes 3-4 cups of shredded chicken.   

For the Tacos:  Spoon shredded chicken into taco shells and top with ranch dressing, shredded cheese, salsa, cilantro and any other desired toppings.  Serve.  

The Best Guacamole

Easiest Salsa Around (Blender Salsa)

4-Ingredient Slow Cooker Mexican Shredded Chicken (Go-To Recipe)

This has been my go-to recipe for shredded Mexican chicken for years.  It's so simple and you end up with juicy, tender and flavorful chicken that can be used in so many dishes . . . tacos, enchiladas, quesadillas, chili, nachos, burritos, etc . . .  This time, I added some barbecue sauce to the leftover and topped a cheese pizza with it and it was amazing.   

I always have these four ingredients on hand, so if I decide I want this for dinner, I can throw the ingredients in the slow cooker without having to plan ahead and make a special trip to the grocery store.

All you do is add some chicken broth, chicken breasts (I use frozen chicken breasts) and taco seasoning to a slow cooker.  Cook on low for around four hours, shred the chicken, add some of the cooking liquid and a can of diced green chiles and that is it . . . dinner is served!!  Everyone needs to have this recipe on hand.  If you are serving this to kids that don't like spice, you can always omit the can of green chiles.  

You might also like:

Slow Cooker Pineapple Salsa Chicken Tacos

Baked Honey Lime Chicken Taquitos with Green Chile Sour Cream

Crunchy Shredded Pork Tacos

Chicken Enchiladas

4-Ingredient Slow Cooker Mexican Shredded Chicken
From: Jenn@eatcakefordinner
(Printable Recipe)

3-4 large boneless, skinless chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained

Pour chicken broth into slow cooker.  Add the chicken breasts and top with taco seasoning.  Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through.  Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy.  Add the undrained can of green chiles and stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve. Makes 3-4 cups of shredded chicken.   

White Chicken Chili Baked Taquitos

I absolutely LOVE white chicken chili, but I don't always feel like eating chili when it's screaming hot outside? 

I had this amazing idea while I was getting ready the other day.  A white chicken chili baked taquito.  Oh yeah!  They aren't actually stuffed with chili, but they are filled with the same ingredients that go into white chicken chili.  Shredded chicken, white beans, diced green chiles, cumin, cilantro and cheese.  To make it a creamy filling, I added just a little bit of cream cheese. 

 If you like the flavor of white chicken chili, then you will go nuts over these taquitos.  

I am so super pleased with this recipe.  These taquitos turned out so so so AMAZING!!!  I can't wait to eat them again :)  These get plenty crunchy by baking them and there is no need to fry them in oil.  

You might also like:

Baked Honey Lime Chicken Taquitos

Baked Tex-Mex Taquitos

Slow Cooker White Chicken Chili

White Chicken Chili Baked Taquitos

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 large chicken breasts

2 Tbl. taco seasoning

1 c. water or low-sodium chicken broth

1 (15 oz.) can white beans, drained and rinsed

1 (4 oz.) can diced green chiles

2 oz. cream cheese

1/2 - 3/4 tsp. cumin, to taste

2 Tbl. chopped cilantro

1 c. shredded Cheddar or Monterey cheese

7-8 soft tortillas (I use half corn and half flour)

cooking spray

kosher salt

Place chicken breasts, taco seasoning and water or broth in a slow cooker.  Cook on low until chicken registers 165 degrees on an instant-read thermometer.  I used frozen chicken breasts and cooked on low for four hours.  When chicken is cooked through, remove from slow cooker and shred (you should have around 2 1/2 cups of shredded chicken or so).  

Drain liquid from slow cooker and add the shredded chicken back in along with the white beans, diced green chiles, cream cheese, cumin and chopped cilantro.  Cover and heat on warm until cream cheese is softened, about 5 minutes.  Stir together until creamy.  

Preheat oven to 425 degrees.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide filling between tortillas and top each with some shredded cheese.  Roll up tightly and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray (this makes for a much easier clean up).  Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.  Bake for 15-20 minutes or until crispy.  Serve.

Jenn's Notes: You could get more or less taquitos depending on the size of tortillas you use.  I like to serve mine with a little sour cream that I mix with green salsa for dipping.     

 Linked up to Weekend Potluck!

SaveSave

Easy Spanish Rice

This Spanish Rice is soooooo easy.  Only a few ingredients are needed and you can have homemade rice in no time at all.  

All you do is add some rice and enchilada seasoning mix to boiling water, cover and let sit for 5 minutes.  Then, you stir in some salsa and it's done.  Quicker than a package of store-bought Spanish rice.

It's a little sticky, so it's really easy to eat with a fork, which is awesome. 

I served this rice alongside my Slow Cooker Pineapple Salsa Chicken Tacos.  Man, that shredded chicken is so good.  You have got to try these two recipes.    

Easy Spanish Rice

adapted from: Taste of Home
(Printable Recipe) or (Printable with Picture)

2 c. water

2 c. Minute Rice

1 (1.5 oz.) envelope enchilada sauce mix

1 c. salsa (store-bought or homemade)

In a large saucepan, bring water to a boil; stir in rice and enchilada sauce mix.  Cover with a lid, remove from heat and allow to sit for 5 minutes.  Remove the lid and stir in the salsa.  Makes: 4-5 servings.  

The enchilada sauce mix is usually found by the marinade packets at the grocery store.   

Slow Cooker Pineapple Salsa Chicken Tacos

Tyler Florence's Guacamole

Linked up at Weekend Potluck!

Healthier Taco Pasta in under 30 minutes

 I love a good 30 minute meal and this one is fantastic.  The longest part is waiting for the pasta to finish cooking.  I have made this quite a few times.  The cottage cheese is what originally sold me on this dish.  I love adding cottage cheese to so many dishes.  It adds a lot of extra protein which means I can use less meat.  I added 3/4 Lb. of lean meat to this recipe, but sometimes I only add 1/2 Lb. and it is still just as hearty and delicious.   

My other version of Taco Pasta is fabulous and it's one of my favorites, but it has some butter in it and lots of cheese.  This taco pasta is healthier than other versions, because there is no butter or oil and the only cheese that is added is cottage cheese.  You could always add a little cheese if you prefer, Cheddar, Monterey or Feta would all taste fabulous, but honestly, I don't even miss the cheese.  

 I love using the large shells, because they fill up with the creamy sauce, but you can use whatever type of pasta you prefer. 

You might also like:

Chicken Enchilada Stuffed Shells 

Baked Mac & Cheese

Easy Baked Ziti with Cottage Cheese

Healthier Taco Pasta
(Printable Recipe) or (Printable with Picture)

8-12 oz. large shell pasta (or other type of pasta)
3/4 Lb. lean ground beef or ground turkey
1 packet of taco seasoning
1/4 tsp. cumin
1/4 tsp. onion powder
pepper, to taste
1 Tbl. brown sugar, opt.
1/2 c. hot pasta water
1 can low-sodium black beans, drained and rinsed
1 can mild Rotel, un-drained
1 heaping cup low-fat cottage cheese
2 Tbl. chopped cilantro

Cook pasta according to package directions; reserving 1/2 cup hot water.  Meanwhile, brown ground beef or turkey in a large skillet over medium heat.  Add the taco seasoning, cumin, onion powder, some black pepper and brown sugar.  Carefully add 1/2 cup of the hot pasta water to the skillet and stir to combine; allow to simmer for a few minutes.  It should be thickened at this point.  Stir in the beans, Rotel, cottage cheese and cilantro.  Continue to heat over medium heat and add the drained, cooked pasta.  Stir until pasta is evenly coated in sauce.  The sauce should be thick and creamy, but if it isn't, simmer for a few minutes until thickened.  Serves 4-5

slightly adapted from: Sweet Treats & More 

Linked up at Weekend Potluck!

Mexican Pasta Salad

Who is ready for the perfect side dish recipe, just in time for your Memorial Day BBQ??? I don't know about you, but side dishes are one of the hardest dishes for me to make.  I would much rather be in charge of the rolls or dessert than a side dish.   

BUT . . . since pasta salads are a classic Summer side dish and frequently requested, it is good to have a few different recipes on hand.  My Mom's Macaroni Salad will always be my favorite, but this Mexican version is pretty darn good too.  Plus, I usually have these ingredients on hand, except for the tomatoes, but with Summer coming up, I will have plenty of fresh tomatoes in my garden.  The dressing is a creamy salsa dressing and makes this so flavorful.  Make sure and use a jarred salsa that you really like, since that is where a lot of the flavor will come from.

I pretty much think Feta cheese is the best thing ever.  I put that stuff on everything.  I love, love, love it on Mexican food.  It adds so much flavor and I loved it in this macaroni salad.  You can either stir some into the salad or just use it as a garnish on top.  Or, you can leave it out completely if you aren't a fan. 

I shared this recipe over at THE RECIPE CRITIC'S SITE.  Click HERE to check out the post.

You might also like:

Turkey Bacon Ranch Pasta Salad

Corn, Bacon & Veggie Side Dish

Crispy Cheddar Baked Fries

Mexican Pasta Salad

(Printable Recipe)

1 (16 oz.) pkg. salad macaroni
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can corn, drained
3 Roma tomatoes, diced
3 whole green onions, finely chopped
¼ - ⅓ c. finely chopped onion
¼ c. chopped cilantro
up to ½ c. crumbled Feta cheese, opt.

Dressing:
1 c. jarred salsa
1 c. sour cream
¼ c. Mayonnaise
1 clove garlic, minced or pressed
½ tsp. cumin
salt and pepper
1 lime juiced

Cook salad macaroni according to package directions; drain and rinse with cold water. Rinsing with cold water will help prevent it from sticking together. Set aside and allow to cool and dry completely. When dry, add the beans, corn, tomatoes, green onions, onion and cilantro. In a separate bowl, combine all the dressing ingredients and add to pasta mixture.

Stir together until everything is evenly coated in sauce. You can either stir the Feta cheese into the salad or use it as a garnish on top. Taste and adjust any ingredients as needed. Refrigerate until ready to use. This is best served on the day it is made. Serves 8-12 people.

adapted from: The Pioneer Woman

Slow Cooker Pineapple Salsa Chicken Tacos

Okay, something really weird just happened and I am soooo mad.  My whole post disappeared and now I am having to re-type the entire thing.  Grrr. . . good thing I have a batch of my favorite caramel popcorn in the oven and in about 30 minutes, I will feel a lot better!!  Yes, you bake the popcorn and it gets crunchy and amazing. 

Aneeways, I made these tacos for dinner.  They turned out extremely good.  Especially when topped with this Pineapple Avocado Salsa.  

Incredibly easy - You add three ingredients to the slow cooker along with the chicken.  Sweet fruit preserves mixed with spicy salsa and taco seasoning creates a sweet and tender meat and when combined with all the toppings, you will have one flavor-loaded taco. 

I can't wait to make these again and again.  

Slow Cooker Pineapple Salsa Chicken Tacos
(Printable Recipe) or (Printable with Picture)
3-4 chicken breasts
1/2 (18 oz.) jar pineapple preserves or apricot-pineapple preserves
1/2 (24 oz.) jar Pace Picante Salsa (I used medium)
1 Tbl. taco seasoning, or to taste

For Serving:
7-10 crunchy taco shells
sour cream
lettuce
Feta cheese
Pineapple Avocado Salsa

Place chicken breasts into the bottom of the slow cooker.  Combine preserves, salsa and taco seasoning and pour over chicken.  Cover and cook on low for 4-5 hours or until internal temperature of chicken registers 165 degrees on an instant-read thermometer.  Remove chicken and shred.  

Add some of the liquid from the slow cooker to the shredded chicken to keep it juicy and moist.  I added around 3/4 - 1 cup or so.  Taste chicken and add more taco seasoning, if needed.  Discard remaining liquid in the slow cooker.  Return chicken to slow cooker and heat on warm until ready to serve.  Serve in crunchy taco shells with desired toppings.  Makes 7-10 tacos.   

slightly adapted from: The Frugal Girls

 Tyler Florence's Guacamole

 Pineapple Avocado Salsa