ohhhh momacita soup

September has almost  come and gone. With this busy month I decided to pull out the slow cooker and make some hearty comfort food.  Because we love Mexican! I thought a taco soup would be a delicious choice.

menu

taco soup ole!

Taco Soup in a Crockpot

1-2 lbs of ground beef, or ground chicken or turkey if you prefer

2 cups of diced onion, I omit this cuz Rob hates onion

2 (19 oz) cans six bean medley

1 can whole kernel corn, drained

1 can Italian stewed tomatoes

1 can diced tomatoes

1 can diced green chilies (in mexican section)

1 can black olives, pre sliced and diced!

2 pkgs of taco seasoning

2 pkgs of ranch dressing mix

I add a few dashes of tabasco or hot sauce or you could chop up some jalapenos! 

Brown meat and onion on a skillet, med-high. transfer over to crockpot. Add all other ingredients.

Slow cook on low for 6-8 hours.

Serve in a bowl with grated cheddar cheese, sour cream, and taco chips!

Enjoy!

Burger with a Kick

Summer isn't over yet!  September has been surprising us with beautiful sunshine and hot temperatures.  This makes eating outdoors and enjoying our glorious backyards an absolute given.  I tried this burger on my two gal pals, Andy and Carli last night and had a wonderful evening catching up between bites.  Hope you also can take advantage of the last month of summer!

menu

super spicy burger

served with bbq roasted potatoes and side salad

Super Spicy Burger

1 pound lean ground beef

1 egg, beaten

2 garlic cloves, finely chopped

2-3 Serrano chilies, finely chopped

2 Tbsp Dijon mustard

2 tsp chili powder

8 slices Monterey Jack cheese

4 fluffy burger buns

4 large green-leaf lettuce leafs

4 thin slices of tomato

4 thin rings of green bell pepper

Chipotle sauce

2 tsp chipotle peppers, minced (found in a can in mexican section of grocery store)

1/4 cup mayo

1 Tbsp sour cream

Preheat grill to medium-high heat.

Thoroughly combine the first 6 ingredients and then divide into 4 patties.  Cook each burger about 4-6 mins per side. Top each patty with a slice of cheese; close lid of BBQ until cheese melts.

For the sauce; combine pepper, mayo and sour cream.

Build your burger, using lettuce, tomato, bell pepper and of course, chipotle sauce!!   

Also this is a healthy burger when a hearty whole grain bun is used. 

Le Chicken Spicy 'ish' Taco

It's time for another mexican influenced recipe, why? Because I just received a box of costumes and I found a bottle of tequila I had hid from myself under the bed. I like to call this one:

Le pone mucha crema a sus tacos
an old spanish saying

In English: He/She puts too much cream on their tacos = To exaggerate in a boastful and conceited way (about my tacos, of course?)

  Yep i have been in the tequila already.....

Menu

chipotle chicken tacos

served with mexican rice and black beans

tequila

served with salt and lime

Chicken Chipotle Tacos

1/4 cup olive oil

1 tsp cumin

juice of 1 lime, plus zest

1 jalapeno, stemmed, seeded, and diced

4 chicken breasts

8 tortillas

1/2 cup finely chopped cabbage

1 cup shredded cheese, Mexican blend if u want

1/4 cup cilantro,chopped

Mix first 4 ingredients in a large ziploc; add chicken and marinate for at least 20 minutes. Preheat grill to medium-high heat. Remove chicken, pat dry with paper towel; grill 5-7 minutes per side or until done. Remove and dice.

Chipotle crema

1/2 cup mayo

1/4 cup sour cream

1/2 tbsp minced garlic

1/2 lime, juiced

1 tbsp chipotle peppers, minced (find in mexican section at sobeys, by the canned jalapeno)

Combine ingredients and mix thoroughly.

Warm your tortilla in a pan or in the microwave like i do; fill with chicken, cabbage, and cheese. Top with LOTS of chipotle crema and garnish with cilantro.

Arribba arriba por favour.

Fancy Watermelon Sticks

The end of summer is upon us and I thought I would add a fun and easy appetizer for you to try.  We attended a birthday of our friend Sean last weekend and everyone was asked to bring a dish to the event.  I wanted something light and fresh. This is what I came up with!

Grilled Mozzarella Bites with Raspberry Vinaigrette

Ingredients:

watermelon, sliced 1 inch thick wedges

olive oil

salt and pepper

wooden skewers or tooth picks

fresh mozzarella

arugula

fresh basil leaves

store-bought raspberry vinaigrette (i used Renees dressing)

Brush watermelon wedges with olive oil and season with s and p. 

Grill both sides over medium-high heat until grill marks form.

Slice the flesh into 1 inch squares and slide each square onto a skewer with a ball of mozza, an arugula leaf, and a basil leaf.  Drizzle with raspberry vinaigrette!  

Loved this recipe! easy and sooo perfect for a summer appy!