Here's a couple of family favorites. I didn't think I would like fish tacos, but the sauce is really good :-)

* Exported from MasterCook *

Fish Tacos

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Batter:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
Sauce:
1/2 cup plain yogurt (I use light sour cream)
1/2 cup mayonnaise
1 lime -- juiced
1 jalapeno pepper -- minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets -- cut into
2 ounce portions -- (2 to 3)
1 package corn tortillas -- (12 ounce)
1/2 medium head cabbage
finely shredded

Directions
1 To make beer batter: In a large bowl, combine flour,
cornstarch, baking powder, and salt. Blend egg and beer, then
quickly stir into the flour mixture (don't worry about a few lumps).
2 To make white sauce: In a medium bowl, mix together
yogurt and mayonnaise. Gradually stir in fresh lime juice
until consistency is slightly runny. Season with jalapeno,
capers, oregano, cumin, dill, and cayenne.
3 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4 Dust fish pieces lightly with flour. Dip into beer
batter, and fry until crisp and golden brown. Drain on paper
towels. Lightly fry tortillas; not too crisp. To serve, place
fried fish in a tortilla, and top with shredded cabbage, and
white sauce.
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Fajita Marinade

Recipe By :Becky Chatham
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 limes -- juiced
2 tablespoons olive oil
4 cloves garlic -- pressed
ground cumin
freshly ground black pepper
salt
dried cilantro (or fresh)
dried oregano
chili powder
red pepper flakes

Marinate boneless beef or chicken for up to 24 hours. Grill meat, then slice thinly. Serve with stir fried onion and bell pepper in flour tortillas with sour cream and guacamole as condiments.
- - - - - - - - - - - - - - - - - - -

Mexican Wedding Cookies: 1 cup unsalted butter (room temp) 1/2 cup confectioners sugar 1 tsp vanilla 1-3/4 cup flour 1 cup finely chopped pecans........Preheat oven to 275 Cream butter and sugar add vanilla gradually add flour and then mix in pecans...Take a tablespoon of dough and shape it into a log and bend into crecent shape continue same procedure with remaining dough bake for 45 minutes cool on a rack and than dust cookies with additional powdered sugar.........This is so easy and so delicious!!!!!!!!!!!!11

Guacamole: 3 avacados juice of 1 lime 2 clove garlic minced 1/2 red onion finely chopped 2 tablespoon chopped cilantro 1 tomato seeded and chopped salt and pepper to taste..........Scoop out Avacado combine all other ingredients and mix into Avacado leaving it in a semi chuncky consistency......serve with an array of foods especially tortilla chips!

These are easy and very tasty.

Chicken Enchiladas - Marilyn

2 chicken breast season, grill, rest and slice
8 ounces green chili salsa (Marilyn made her own I just buy a jar so don't have her salsa recipe)
1 Cup shredded Jack cheese
1 Cup shredded Mexican cheese
1 1/2 to 2 cups heavy whipping cream
4 to 6 flour tortillas (white or whole wheat)

Pour 1/2 cup cream into a shallow bowl. Dip each tortilla in cream then place in a baking dish. Place chicken then salsa into tortilla and sprinkle with cheese; roll, lay seam side down in dish. Pour cream from dipping over tortillas along with up to 1 additional cup of cream and sprinkle with remaining cheese. Bake at 350 for 25 mins. ,until bubbly. Wait at least 5 minutes before serving.

This one is more work but is well worth the effort!

Cheese And Spinach Enchiladas

4 Poblano chile peppers about 1 pound
4 Lb fresh spinach stems removed and well rinsed
4 Tbl unsalted butter plus 4 tablespoons
1 Cup chopped yellow onions
1 Tbl chopped garlic
2 Tsp chili powder
3/4 Tsp salt
1/4 Tsp ground black pepper Pinch cayenne
1/4 Cup all-purpose flour plus 1/4 cup
2 Cup half-and-half
1 Cup cubed queso fresco or queso blanco
1 Cup cubed Pepper Jack plus 1 cup grated
1 Cup grated cotija or Parmesan (I use Parmesan )
2 Tbl vegetable oil
12 corn tortillas (I use flour tortillas)
1 Cup chicken stock
1 Cup heavy cream

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.

Bring a large pot of salted water to a boil. In 3 batches, add the spinach and blanch for 15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and squeeze out the excess. Chop and set aside.In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until very soft, 3 to 4 minutes. Add the garlic, chili powder, salt, pepper, and cayenne, and cook, stirring, for 45 seconds. Add 1/4 cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add the half-and-half, and cook, stirring, until thick, 2 to 3 minutes. Add the spinach and stir to incorporate. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste. Fold in the cubed queso fresco and both Pepper Jacks, and set aside.In a bowl, combine the grated Pepper Jack and cotija. Set aside.

In a skillet, heat 2 tablespoons of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed. Remove from the pan and place on a work surface. (This step can be omitted fro flour tortillas_

Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13 inch casserole dish.

In a saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 1/4 cup of flour and cook, stirring constantly with a heavy wooden spoon, to to make a light roux. Slowly add the chicken stock and cook, stirring, until thickened, 3 to 4 minutes. Add the cream and cook, stirring, until thick, about 2 minutes. Add the remaining poblano peppers and cook for 1 minute. Pour over the filled enchiladas and bake for 20 minutes.

Remove from the oven and cover evenly with the grated cheeses. Return to the oven and bake until the cheeses are melted and bubbly and the enchiladas are completely warmed through, 10 to 15 minutes. Remove from the oven and let sit for 5 minutes before serving.

NOTE: To make life easier you can use frozen spinach, thawed and squeezed of all liquid. And canned chili peppers drained.

Cooked chicken can also be added.

Oh...my mouth is watering already and I can't wait for Thanksgiving to be over to try some of these. [g]

Thank you!
pm2

This recipe is from George Stellas Low Carb and Lovin It cookbook. I cut back on the cayenne and salt (too hot and too salty for my taste). IÂve added red bell peppers - looks pretty & tastes even better. I also added the fresh lemon juice, Adobo seasoning and lime wedges. You can make the marinade early in the day or the day before. I cut the chicken breast halves into thirds. Be sure to put the cilantro sprigs and lime wedges around the platter - looks gorgeous and the lime juice on the chicken is delicious. I like to serve this with Goya rice & a tossed salad.

Easy Cheesy Chili Chicken

2 T extra virgin olive oil
2 T chopped fresh cilantro, plus a few whole leaves for garnish
1 T chili powder
1 T ground cumin
2 tsps kosher salt (I use about ¼ tsp)
1 garlic clove, chopped
½ tsp freshly ground black pepper
1/8 tsp cayenne pepper (I use 1/16 tsp)
(I squirt some fresh lemon juice in it at this point)
(I also sprinkle some Adobo Seasoning from Penzeys)
2 lbs boneless skinless chicken breasts (about 4 halves)
¼ cup julienned green bell pepper - and some red bell pepper too
2 T diced red onion
1 medium plum tomato, cored & diced (about ¼ cup)ÂI use more!
4 oz shredded Colby Jack cheese (I use that shredded Mexican 4 cheese blend)
Lime wedges

Preheat oven to 400. Line sheet pan with aluminum foil.

Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper & cayenne (plus lemon juice & Adobo seasoning) in a bowl; add the chicken & toss to coat.

Transfer the chicken to the foil-lined baking sheet & arrange the green/red bell peppers, onion and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes (I just roast for 20 minutes)

Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts.

Can use a little less or low fat cheese but author states it needs the cheese.

Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs

Pico de Gallo Chicken Quesadillas (or just chicken)

I found this at allrecipes. ItÂs flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese. I make ours w/o the flour tortillasÂI marinate the chicken in lime juice, a little olive oil, garlic powder and a little chile powder, & grill it--and serve it with Goya Yellow Rice and a black bean/corn/red onion/red bell pepper salsa, with guacamole and sour cream on the side. Go to allrecipes and check out the reviews where youÂll pick up some good suggestions.

Pico de Gallo:
1 tomato diced and seeded
½ onion, finely chopped
1 lime, juiced
1 Tablespoon chopped fresh cilantro
½ jalapeno pepper, seeded, ribs removed & minced (wear gloves!)
Salt and pepper to taste

In small bowl combine above ingredients and set aside.

1 Tbsp olive oil
1 skinless boneless chicken breast, cut into strips
¼ onion thinly sliced
½ green bell pepper thinly sliced (or red bell)
1 clove garlic, minced
2 (12") flour tortillas
2 ounces shredded Monterey Jack cheese
Salt and pepper to taste
2 Tablespoons sour cream, for topping

In a large skillet, heat ½ Tbsp olive oil. Add chicken breast and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside. Put the remaining ½ Tbsp olive oil in the hot skillet and sauté the sliced onion and green (or red) bell pepper until tender. Stir in the minced garlic and sauté until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sautéed chicken breast. Set this mixture aside; keep warm.

In a heavy skillet, heat one flour tortilla. Spread ½ of the shredded cheese on the tortilla and top with the chicken mixture. Sprinkle remaining cheese over the chicken and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from the skillet and cut into quarters. Serve with sour cream and remaining pico de gallo.

Enjoy! Ann

Chimichangas

This is a recipe that came from Family Circle a thousand years ago and is still one of our all time favorites.
3# beef, simmer til tender and shred ( I like to use a chuck roast) Reserve 1c broth
2T Crisco oil
1 large chopped onion
2 cans chopped green chilies
1 clove garlic, minced
2T flour
2 tsp salt
1/2 tsp cumin
Flour tortillas
oil for frying
Saute onion and garlic in oil. Add chilies, flour, and 1 c reserved beef broth. Stir in salt and cumin.
Fill flour tortillas and fry til nicely browned.
RL`

Thank you both for these two new recipes. They both sound delicious too! We are going to have a Mexican Winter at this rate..lol. I will have to try a new recipe a week. :-)