Pork Barbacoa

This is a combination of many recipes I found and put together.  It is suppose to be "Cafe Rio" pork, but I really don't think it tastes much like it.  But it is sweet and spicy and delicious.

5-6 lb. pork roast

3 cups Dr. Pepper 

1 cup brown sugar
3/4 cup white sugar

2 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used medium)
2 T dry mustard

1 T cumin
1/4 tsp cayenne pepper

Mix ingredients (besides pork) until sugar dissolves.  I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I strained them, and then added the rest of the ingredients.  I also rinsed out the can with Dr. Pepper for more adobo goodness.  If you LOVE hotness, then blend everything + 2 or 3 chilies in the blender.  (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add mixture to the roast and cook in crockpot for 8-10 hours. Shred roast into sauce and cook for 2 more hours.  At this point the meat was so tender it practically shredded itself.

Spicy Chicken Tacos

While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains.

4 servings, 2 tacos each 
Active Time: 20 minutes | Total Time: 35 minutes

Ingredients:

• 8 corn tortillas
• 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
• 1/4 teaspoon salt, or to taste
• 2 teaspoons canola oil, divided
• 1 large onion, sliced
• 1 large green bell pepper, seeded and sliced
• 3 large cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon ground cumin
• 1/2 - 1 cup prepared hot salsa, plus more for garnish
• 1/4 cup chopped fresh cilantro
• Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream, for garnish

Preparation

1. Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
2. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
3. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
4. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.

Nutrition
Per serving (without garnishes):
303 calories; 6 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 32 g carbohydrates; 1 g added sugars; 31 g protein; 5 g fiber; 421 mg sodium; 533 mg potassium.
Nutrition Bonus: Vitamin C (68% daily value); Folate (25% dv); Fiber (20% dv).

Found @ Eatingwell.com

Quinoa with Black Beans, Corn & Chipotle Pepper, Lime & Honey Dressing

From the kitchen of Cookin' Canuck-A great blog I just discovered!

www.cookincanuck.com

1 cup quinoa
2 cups water
2 tbsp fresh lime juice
2 tsp honey
1 tsp ground cumin
1 tsp seeded & minced chipotle peppers (sold in cans as chipotle peppers in adobo sauce) (I used more to taste)
1/4 tsp kosher salt
1/4 cup plus 1 tbsp extra-virgin olive oil
1/2 cup cooked black beans
1/2 cup fresh or frozen (defrosted) corn kernels
1/4 cup chopped fresh cilantro

Combine quinoa and water in medium saucepan set over high heat. Once the water boils, cover and reduce the heat to low. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff with a fork and transfer to a serving bowl.

In a small bowl, whisk together honey, lime juice, ground cumin, salt, and chipotle pepper. While whisking constantly, slowly add 1/4 cup plus 1 tablespoon extra-virgin olive oil to the chipotle mixture to form a dressing. Set aside.

Stir black beans and corn kernels into the quinoa. Add the chipotle dressing to the quinoa and gently toss to combine. Stir in cilantro. Serve.

Serves 4 to 6 as side dish.

 

I threw some tomatoes in it because I had it.  And left the corn out cause I didn't have it and it was fab.  

Black Bean and Tomato Quinoa

1 cup quinoa, dry
1 can black beans rinsed and drained (I sometimes used pre-seasoned beans)
1 small box sweet cherry tomatoes, diced in half
1 bunch green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh flat leaf parsley, chopped (I leave out the parsley and use more cilantro)
1 lemon
1 lime
extra virgin olive oil
sea salt and pepper to taste

1. Prepare 1 cup dry quinoa according to package directions.

2. Place cooked quinoa in a large bowl and add the black beans, tomatoes, green onions, cilantro and parsley.

3. Squeeze the juice of the lemon and lime in the bowl. Pour in the olive oil using just enough to coat all the ingredients or until it looks good to you. Add salt and pepper to taste.

From Sunflower Farmers Markets simple suppers.

Big Rooby's Almost-Famous Skillet Fajitas

This is a good twist on traditional fajitas. But the recipe has no added spices so we seasoned the meat with salt and pepper of course and the veggies with some of our favorite Mexican spices, like cumin, coriander, and smoked paprika.  You could also maybe just add a fajita season package.

Serves 2

2 whole-wheat flour tortillas (we use Ezekiel 4:9 wraps)
1/2 medium onion, cut into strips
1 large red or yellow bell pepper, cut into strips
1/2 large jalapeno chile pepper, minced (we used the whole thing for more kick)
1/2 medium zucchini, cut into strips (we used one small)
1 1/2 t crushed garlic
1/2 lb boneless, skinless chicken breast trimmed and cut into strips
1/2 cup salsa, drained if watery
Low-fat cheese, low fat sour cream and or avocado to garnish. 

Lightly mist a large nonstick skillet with olive oil spray.  Set over medium-high heat.  Add the onion, bell pepper, chile pepper, zucchini, and garlic.  Cook, stirring occasionally, for 6 to 8 mins, or until veggies are tender and the onion is lightly browned.  Transfer the vegetables to a place.  Cover and keep warm.  Mist the pan again with olive oil spray and return to medium-heat heat.  Add the chicken.  Cook, stirring occasionally for 2 to 4 mins or until the chicken is browned and no longer pink on the inside.  Add the salsa and the reserved veggie mixture to the pan.  Reduce heat to low and cook for 2 to 3 mins or until warm. 

Meanwhile, heat the tortillas either in the microwave or in foil in a 400 degree oven for 5 mins. Fill tortillas with one fourth of the filling.  Place the another one fourth of filling on the side of the fajita (or if you are not watching calories and carbs have two tortillas).  Repeat with the other serving.  Serve with toppings of your choice if desired. 

Nutrition: 254 cal, 32 g protein, 20 g carbs, 4 g fat, 66 mg cholesterol, 5 g fiber, 570 mg sodium

Found in The Biggest Loser Cookbook Pg 172

Camarones Enchiladas

Hands-On Time: 25m
Total Time: 55m
Serves 4

Ingredients:
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 1 red bell pepper, chopped
* 2 cloves garlic, finely chopped
* 2 teaspoons paprika, preferably smoked
* 1/4 to 1/2 teaspoon crushed red pepper
* kosher salt
* 3/4 cup chopped fresh cilantro, plus more for serving
* 1/2 cup dry red wine
* 1 tablespoon capers, chopped
* 1 14.5-ounce can whole tomatoes, drained
* 1 1/4 pounds peeled and deveined medium shrimp
* 1 tablespoon fresh lime juice, plus lime wedges for serving
* 8 small whole-wheat tortillas, warmed
* Sliced avocado, chipotle-flavored hot sauce, and crumbled queso fresco (fresh white Mexican cheese, available in many supermarkets) or Feta, for serving

Directions:
1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic, paprika, crushed red pepper, and ½ teaspoon salt and cook, stirring, until fragrant, 1 to 2 minutes.
2. Add the cilantro, wine, capers, and tomatoes, crushing them with your hands as you add them. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid is slightly thickened, 15 to 20 minutes.
3. Add the shrimp and lime juice to the tomato mixture and cook until the shrimp are opaque throughout, 3 to 5 minutes. Serve with the tortillas, avocado, hot sauce, queso fresco, cilantro, and lime wedges, if desired.

Nutrition:
* Per Serving * Calories 528 * Fat 16g  * Sat Fat 2g * Cholesterol 216mg * Sodium 984mg * Protein 38g
* Carbohydrate 53g * Sugar 6g * Fiber 6g * Iron 6mg * Calcium 112mg

Found in Real Simple Mag. By Alejandra Ramos, May 2010

Cilantro Fish Tacos with Sesame Broccoli Slaw

Prep Time: 5-10 min
Cook Time: 5-15 min
Ease of Preparation: Easy

Ingredients:
1 package tilapia fillets
1 package broccoli slaw ( in the produce section)
1 tablespoon toasted sesame seeds
1/3 cup fresh cilantro
1 lime
1 dash creole seasoning
1 sprinkle of coriander
1 sprinkle of cumin
1 tablespoon soy or olive oil
1 package whole grain tortillas
Cucumber Dill Sauce:
2 tablespoons light mayo
2 tablespoons tartar sauce
1/2 teaspoon dill
1/2 cucumber, finely chopped

Directions:
Sprinkle fish with cumin and coriander seasoning and pepper. Cook fish in oven or with small amount of oil in saute pan. It will take about 5 minutes on the stove so watch carefully. The oven will take about 15-20 minutes on 350 degrees. The fish will become opaque and start to flake up when done.

Prepare broccoli slaw while fish is cooking. Place slaw in bowl and add oil. Squeeze one lime over the slaw and add creole seasoning to taste. This is spicy so be sparing until you taste it. Chop the fresh cilantro and add to slaw. Add toasted sesame seeds and toss.

Mix dill sauce together and serve with tacos.

From Simple Organic iPhone app.

Drunken Beans

Got this recipe from Master Your Metabolism but had to tweak it a bit to work right.

Ingredients:
3 medium slices turkey bacon (nitrate-free of course)
1 clove garlic minced
2 medium jalapenos minced
1 large can (16 ounces) refried black beans
1 can black beans
1 small can (14.5 ounces) low-sodium 99% fat free chicken broth
1 bottle light beer (preferably Corona light)

Directions:
Lightly coat a medium skillet with nonstick cooking spray. Light brown bacon. Add garlic and jalapenos and saute until the garlic is soft and fragrant (one to two mins). Add the beans, then slowly mix in the broth (may not need all of the broth start with half the can), stirring until smooth. Slowly stir in the beer. Simmer until warmed.

From: Master your Metabolism by Jillian Micheals

Taco Salad

Serves 6

This taco salad features plenty of lettuce, corn, tomatoes and red onion topped with seasoned ground turkey and a drizzle of lime juice dressing.

Ingredients

1 pound ground turkey breast
1 tablespoon canola oil
1 package natural taco seasoning mix
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey
1/2 teaspoon chili powder
Freshly ground black pepper
12 cups chopped romaine lettuce leaves
1 cup fresh or frozen and thawed corn
3 cups diced fresh tomatoes or halved cherry tomatoes
1/4 cup diced red onion
1/4 cup chopped cilantro
1/2 cup shredded jack or mozzarella cheese
2 ounces blue corn tortilla chips

Directions

Heat canola oil in a large skillet over medium high heat. Add turkey and taco seasoning (along with any other ingredients required on the package directions) and brown until cooked through, 8 to 10 minutes.

Meanwhile, whisk together olive oil, lime juice, honey, chile powder and pepper in a medium bowl. Whisk in yogurt for a creamier dressing if you like. Set aside.

Arrange lettuce on plates and top with turkey, corn, tomatoes, onions, cilantro and cheese. Drizzle salads with reserved dressing and serve with tortilla chips on the side, if you like.

Nutrition

Per serving (about 12oz/339g-wt.): 350 calories (170 from fat), 19g total fat, 4.5g saturated fat, 70mg cholesterol, 560mg sodium, 27g total carbohydrate (6g dietary fiber, 8g sugar), 20g protein

This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2514