1
Easy Shrimp, Tomato & Corn Salad – 15 Minute Meal!
2
Slow Cooker Mexican Vegetarian Tomatillo Soup
3
Arugula Refried Bean Burrito
4
Corn and Tomato Rice Salad
5
Avocado Sailboats Filled With Mexican Corn Salad
6
Slow Cooked Tomatillo Salsa Roja Chicken Tacos
7
Easy Tomatillo Salsa Verde Recipe
8
Canned Diced Tomato Salsa
9
One Pan Taco Casserole
10
Mexican Black Bean and Corn Salsa
11
Easy Tamale Taco Soup
12
Fresh Mexican Corn Salad
13
Chopped Mexican Chicken and Corn Salad
14
Enchilada Taco Casserole
15
Vegetable Garden Salsa
16
Crockpot Chipotle Chicken Tacos
17
Tortilla Soup
18
Cilantro + Lime Basmati Rice
19
Lunch Time – Cilantro shrimp and Edamame Beans

Easy Shrimp, Tomato & Corn Salad – 15 Minute Meal!

Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes.  This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

This is my current go to lunch as well as go to appetizer for dinner parties if I don’t have time to bake some homemade bread.   I love this dish because it’s easy to make, filled with healthy vegetables and is delicious.  If I’m expecting a solo dinner, I can quarter this recipe and serve over some fettuccine noodles and it tastes like a gourmet meal.  I love the taste of lime and cilantro to garnish a dish, but if lime isn’t your thing you could substitute lemon juice instead.   You could also turn this into a full salad and throw it on top of some crunchy arugula – another one of my favorite lunches!  See, isn’t this salad awesome because it’s so flexible?  Hope you enjoy!
Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes. This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

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Slow Cooker Mexican Vegetarian Tomatillo Soup

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie.   Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans! 

I didn’t plan on posting 2 tomatillo recipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded.   It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make.  Whenever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.     This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices.  It’s a comforting soup but doesn’t feel heavy like many other Fall soups.    I suggest serving this alongside some rolls or biscuits for dipping.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

It warms my heart (literally) to see so many of the vegetables we grew in this soup.   The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

The other personal star in this soup are the black beans.   Last year we started growing our own dry beans and since then I’ve been hooked.  We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.   This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

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Arugula Refried Bean Burrito

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula.  Dinner is made in 5 minutes!

Can you feel that Summer is here?  I sure can.    With the temperatures rising, the last thing I want to do is eat hot food.  Even worse, I definitely don’t want to turn on my stove!  These fresh burritos are full of vegetables and will cool you down.     They’re perfect to take already made to work, or you can take all the supplies to the park for a picnic with friends and let everyone make their own.

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula. Dinner is made in 5 minutes!

You’ll need 4 flour tortillas.  I found these low calorie (60) sundried tomato and basil tortillas in the grocery store that I love.     My favorite canned beans are Goya (especially the Rancheros) and Rosarita.  You can eat these directly from the can, or you can heat them in the microwave for 1 minute.  If you’re going for homemade check out my Refried Black Beans recipe!

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Corn and Tomato Rice Salad

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This is a sponsored recipe post written by me on behalf of Minute® Rice.  This Corn and Tomato Rice Salad is perfect for dinner, picnics and potlucks.  With it’s Mexican inspired flavor it’ll be a hit with everyone!  And even better, it’s ready in 15 minutes!

I’m in love with this rice salad.   I took a version of this recipe to a potluck last week and I’m proud to say it was the first dish that was empty.     This is a great fresh ingredient recipe that lightens up dinner.    You can serve it as a side dish or a main dish, preferably served alongside some fresh bread.  What I especially love about it is that due to the lime juice, crushed red pepper flakes and cilantro it has a Mexican flavor added to it.  Anyone else love Mexican flavored everything?  This salad is so good you could even fill up a burrito with it and call it dinner.

This Corn and Tomato Rice Salad is perfect for dinner, picnics and potlucks. With it's Mexican inspired flavor it'll be a hit with everyone! And even better, it's ready in 15 minutes!

And because I love fresh recipes that are quick to make, this salad is ready to serve in 15 minutes.

The main ingredient is Minute® Whole Grain Brown Rice so you’ll have great-tasting fluffy rice in just 10 minutes.   Brown Rice is a nutritious option as it has similar nutritional values to regular long cooking brown rice, but it’s done in 1/4 the time.  I love brown rice because of it’s versatility – you can use in cheesy casseroles or light lunch options.    One tip to get the tastiest brown rice is instead of boiling in water, try vegetable broth.  

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Avocado Sailboats Filled With Mexican Corn Salad

Tracking PixelThese Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

Avocado, you beautiful thing.  Want to know a surprising fact? I had my first avocado in my 20’s.  As a kid we would never have them in the house and I never tasted guacamole.  Then I slowly started to eat them as a sliced topping on my favorite tortilla soup.  Now today, I’m licking clean (TMI?) the guacamole bowl.    So yeah, I love you avocado, I’m sorry it took me so long to realize this.

With Thanksgiving and Christmas around the corner I’m starting to think about parties.  I love a good potluck where all your friends gather together and bring all types of food to enjoy.   So I got to thinking about avocados…what could I do besides the usual guacamole?  And what I could do fun with them?  Then one afternoon it hit me, Avocado Sailboats!  And even better they’re filled with my favorite Mexican Corn Salad.

These are simple to make.  You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes.  I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table.    I hope you give these a try!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!


You’ll need 12 avocados which will make 24 sailboats.  If you want to scale it up or down, then do the math accordingly.  Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.
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Slow Cooked Tomatillo Salsa Roja Chicken Tacos

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker.  These are so easy to make and perfect for feeding a crowd!

Oh you slow cooked tacos with tomatillo salsa roja.

How many ways do I love you?  Many.

I made these last week.  We already had them twice.  They are already being requested a 3rd time.  They are out of this world tasty.

What makes them that special?  They are slow cooked, they are made with fresh ingredients and they have that authentic taste.   Yeah, they are really good.  

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!

 The salsa is a mixture of salsa verde + red mexican sauce.  For the salsa verde I use my favorite recipe (found here) but I cut it in half.  If you can’t make it homemade, just buy a jar of it. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

 The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Just mix these together and we have our Tomatillo Salsa Roja already made!   I always take a spoonful of this right away.  You know, just to check… 🙂
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker.  Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

You’re also going to add some dry black beans to this recipe.  See these gorgeous black bean? Yeah, we grew them.  And yes, I’m totally proud of them.
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas.  Tostadas are basically a flat taco shell.  They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

For more toppings, we love cheese, tomatoes, cilantro and lettuce.  Why not throw on some sour cream and avocados too?
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

And hello beatiful, let’s eat these!
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Crunch Crunch.  Delicious!
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

 Hope you guys enjoy these tacos!  Make it for a Mexican fiesta one night this week! 

Slow Cooked Tomatillo Salsa Roja Chicken Tacos
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For the tomatillo salsa roja
  1. 6 ounces tomatillos, husked
  2. 1/4 cup chopped onion
  3. 1/2 teaspoon minced garlic
  4. 1 jalapeno pepper, chopped
  5. 1 tablespoon cilantro
  6. 1 tablespoon lime
  7. 1/2 teaspoon dried oregano
  8. 1/4 teaspoon ground cumin
  9. 1 teaspoon salt
  10. pinch of pepper
  11. 1/4 cup water
  12. 1 chicken bouillon cube
  13. 7 oz can of La Morena Red Mexican Sauce
For the Slow Cooker Tacos
  1. Tomatilo Salsa Roja that you made above
  2. 2 pounds skinless, boneless chicken breast - cut in half
  3. 1 cup dry black beans
  4. 8 oz frozen corn
  5. 1/3 cup of La Morena Pickled Jalapeno Peppers - drained
Other
  1. Tostadas
Toppings of Choice
  1. Shredded Cheddar Cheese
  2. Diced Tomatoes
  3. Lettuce
  4. Sour Cream
  5. Avocado
  6. Cilantro
To make the salsa
  1. Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
  2. Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
  3. Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
  4. Once boiling simmer for 15 minutes.
To make the Slow Cooker Tacos
  1. Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
  2. Set on low for 7.5 hours.
  3. Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
  4. Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Easy Tomatillo Salsa Verde Recipe

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

This was the first year trying to grow tomatillos and it was a great big experiment.     I was buying a bottle of Salsa Verde almost once a month and then I got Matthew hooked on it too.  Then I decided we must grow our own.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

So let’s grow some tomatillos.

Tomatillos are a plant of the nightshade family and are related to the gooseberry.  They are small, green and grown with a paper like husk around each of them.   When growing them first the husk will grow to it’s full size, and then the tomatillo itself will grow next filling the husk.   When the tomatillo fills the husk completely then you know they are ready to be picked.   Once you bring them into your kitchen, then you peel off the husks and give them a good warm wash as tomatillos are naturally very(!) sticky.  From there you can use them in various recipes, freeze or can for later usage.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

This year we got some tomatillo seeds and decided to give it a shot.  We were pretty unfamiliar with how they would grow, or even what they would look.   The season started out a bit rough.  Hardly any of our seeds came up when planted inside and we thought it was going to be a bust or only have 1 plant.  Having a single plant isn’t the best as most tomatillos need 2 plants to grow successfully for pollination.   After hardly any seeds came up, then we planted a few more (also a bust) then a few more.  I’m not one to easily give up when it comes to vegetables!  We transplanted our single seedling outside in the container and then a few weeks later transplanted a few more once we finally got some actions from the seeds.  The tomatillos grew in large size containers and 5 gallon buckets.  Right away we realized we underestimated the size and power of tomatillo plants.   Here we were double caging the tomatoes to prepare for their height when we should have been getting ready for the incredible growth of the tomatillos instead!  These plants grow tall and bushy.  They are also extremely hearty and have very strong stems.  

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!
You can see the tomatillo plants to the left and in the back.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!
When the plant started growing we were both surprised (and quite happily startled) by the amount of flowers on a tomatillo plant.  Almost every single one of these flowers would turn into a tomatillo!  Bees were buzzing happily around these plants pollinating.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!
Here, the first tomatillo is spotted.


The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!Which then turns into a full size husk.  Eventually this will fill up with the tomatillo inside of it.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!
And then your plants will become taking off and you’ll have tomatillos all over!

 
The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!This was the first harvest of the tomatillos.  I’m pretty happy here! Tomatillos tend to blend in with the plant itself, so finding them basically consists of rooting around in the plant and gently squeezing each husk to see if the tomatillo is full inside.  If it is, then pinch it off and throw it in your basket. This here is a few pounds of tomatillos with many many more pounds to pick!  From seeds that didn’t come up originally to plants that are now battling for the largest yield of the season these tomatillos have come a long way!  They’ll be a permanent fixture in the garden now!

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

So with all these tomatillos what’s a girl to do besides make Salsa Verde right away?  I created this recipe based off many of the backs of bottles ingredient lists that I read over the years of my favorite sauces I buy in store, but keeping it all natural.  This salsa is incredibly easy to make and you won’t believe how much it tastes like your favorite brand.     It’s really amazing to learn how much flavor a tomatillo has in it’s tiny size! 

Your 2 main ingredients in this recipe are tomatillos and a onion.  The rest of the ingredients are spices.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

We’re going to blend them first instead of blending them later.  Why?   Tomatillos are juicy inside which means you don’t need to add much water to the recipe itself.  If you blend them after the fact, then you need to add water to simmer on the stove which means you’re watering down the recipe.  By blending them first we are providing them their natural juices to make it much more full of flavor instead of added water that isn’t needed. 

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

Then after a few seconds in the blender and 15 minutes on the stove, you’ll have some delicious (and amazing smelling!) Salsa Verde!

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

 The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

Did I take a spoonful of this and eat it right away? Yes, I did!
What can you do with this recipe?  Well first you can use it as a salsa for chips, it’s incredibly delicious that way.    
I love to cook with it though and it’s the perfect sauce to pour over cheesy enchiladas and tacos.  It also makes a great companion to creating a Mexican tasting broth for soup.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

Only a pound of these tomatillos are going to make 4 cups of sauce.    I often make a few batches of this Salsa to both eat fresh, store in the refrigerator for a few days or to freeze.   To freeze just pour into a freezer bag and put in freezer.  I like to store 1 cup servings in freezer bags as it makes it easier to grab a cup and use in a recipe.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!       

Enjoy!

Easy Tomatillo Salsa Verde Recipe
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Ingredients
  1. 1 pound tomatillos, husked
  2. 1/2 cup chopped onion
  3. 1 teaspoon minced garlic
  4. 2 jalapeno peppers, chopped
  5. 2 tablespoons cilantro
  6. 2 tablespoons lime
  7. 1 teaspoon dried oregano
  8. 1/2 teaspoon ground cumin
  9. 1 1/2 teaspoon salt
  10. pinch of pepper
  11. 1/2 cup water
  12. 1 chicken bouillon cube
Instructions
  1. Place all ingredients except bouillon cube in a blender. Blend until everything is combined and is salsa consistency.
  2. Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
  3. Add bouillon cube and stir into salsa verde.
  4. Once boiling simmer for 15 minutes.
  5. Serve immediately, refrigerate or freeze.
Notes
  1. Makes 4 cups.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

 You may also like:

Garden Harvest Salsa

Black Bean and Corn Salsa
Black-Bean-and-Corn-Salsa_2

Diced Tomato Salsa
Canned-Diced-Tomatoes-Salsa_3

Cheesy Jalapeno Sausage Dogs
Cheesy Jalapeno Sausage Dogs_3

Enchilada Taco Casserole
Enchilada-Taco-Casserole

 

Canned Diced Tomato Salsa

FAST and EASY Salsa made with Canned Diced Tomatoes! Just add green peppers and onions to this simple recipe and you’ll have a delicious chunky salsa ready to serve in minutes!  This Canned Diced Tomato Salsa tastes just like the salsa at your favorite Mexican restaurant! 

It happens to us all. We’re out of fresh tomatoes and we need salsa. Maybe we need salsa for a get together. Maybe we need it for a recipe. Maybe we’re just craving it with some chips. I’m here to help save the day by letting you know that you can totally make great tasting salsa with canned tomatoes! Let’s check out this easy cooking recipe that you’re going to love!

This salsa is delicious and can fight with the best of them in terms of a salsa battle.  So grab a bag of tortilla chips and meet me in the kitchen for some Canned Diced Tomato Salsa! 
FAST and EASY Salsa made with Canned Diced Tomatoes! Just add green peppers and onions to this simple recipe and you'll have a delicious chunky salsa ready to serve in minutes!  This tastes just like the salsa at your favorite Mexican restaurant!

You might be surprised by how fresh this salsa tastes.   When I made it I kept getting compliments and questions about if all the ingredients were homegrown.  Alongside the diced tomatoes this recipe calls for fresh green peppers and onions so there’s a great fresh crunch that happens when you take a bite!You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

 

Diced Tomato Salsa
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Ingredients
  1. 2 14.5 ounce cans of diced tomatoes
  2. 1/2 onion - diced
  3. 1/4 cup green pepper - diced
  4. 1 teaspoon minced garlic
  5. 1 tablespoon lime juice
  6. 1/2 teaspoon salt
  7. pepper to taste
  8. 3 tablespoons fresh cilantro
  9. pinch of red pepper flakes
Instructions
  1. Put all ingredients in food processor and pulse a few times. Start out with 3 pulses and then decide what consistency you want from there. Pulse more for a wet salsa, pulse less for a thick salsa.
Notes
  1. Makes 32 oz of salsa.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
FAST and EASY Salsa made with Canned Diced Tomatoes! Just add green peppers and onions to this simple recipe and you'll have a delicious chunky salsa ready to serve in minutes!  This tastes just like the salsa at your favorite Mexican restaurant!

 

Enjoy this Salsa! 

One Pan Taco Casserole

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

 Let’s have a Taco Tuesday in Casserole form!

We love tacos.. who doesn’t? If you don’t then we have to have a taco talk asap!  For this Taco Tuesday recipe we’re going to turn it into a quick casserole.   The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together.  Plus cheese is just delicious! 🙂

The first time I made this for dinner it was a hit.  So much that I made it 3 time that week. And don’t get me started on the leftovers… they are equally delicious!

So next time you’re craving tacos, try this One Pan Taco Casserole!  You’ll be done in no time and will only have to dirty up one pan!  Enjoy!

 Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

 

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

One Pan Taco Casserole
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Ingredients
  1. 1 pound ground beef
  2. 1.25 oz package of taco seasoning
  3. 2 cups water
  4. 2 cups uncooked instant rice
  5. 1 cup shredded Mexican cheese
  6. 1.5 cups shredded lettuce
  7. 1 can diced tomatoes with chilies (I use Ro*Tel)
  8. 1 cup corn - cooked
  9. Cilantro to garnish
Instructions
  1. Add meat to large skillet and brown until done. Drain off any excess fat.
  2. Add taco seasoning mix and water, stir. Bring to a boil.
  3. Stir in instant rice. Sprinkle the cheese on top.
  4. Cover and reduce heat to medium low. Simmer for 5 minutes.
  5. Top with lettuce, corn and tomatoes on top.
  6. Finally garnish with cilantro.
  7. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Mexican Black Bean and Corn Salsa

MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.

We love this Mexican Black Bean and Corn Salsa because it only takes 2 minutes to make and can easily be served as a dip with tortilla chips or as side salad.   I find that I can make this recipe in the hot Summer months for picnics, or in the cold Snowy months with slow cooker tacos and we love it equally.

MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.

We eat Mexican food very often in our house so this salsa is a perfect fit! I see so many tasty taco recipes from bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”.    It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed.  “Tacos!” I exclaimed.   In this cookbook there’s a section devoted to one of my favorite foods – salsa!  

MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.

From slow cooker tacos, to salsa, to cornbread, I love it all. In fact check out my Mexican recipe selection here for lots of other recipes!  Make this salsa and serve it with your next Mexican dish!

Enjoy!

MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.

 

Mexican Black Bean and Corn Salsa
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Ingredients
  1. 1 can of corn (drained)
  2. 1 can of black beans (drained)
  3. 1 tablespoon olive oil
  4. Juice of 1/2 lime (or 1 tablespoon lime juice)
  5. 1 tablespoon paprika
  6. 2 teaspoons cumin
  7. 1 teaspoon garlic powder
  8. Cilantro to garnish (optional)
Instructions
  1. Mix all ingredients in a medium mixing bowl.
  2. Refrigerate for at least 30 minutes.
  3. Serve and enjoy!
Notes
  1. Make sure to refrigerate leftovers.
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz
Brooklyn Farm Girl http://brooklynfarmgirl.com/
MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.

Easy Tamale Taco Soup

The last couple weeks have been pretty been busy with work projects.   We spent the majority of the days at our work space creating, animating and rendering files on a job we are working on.  On top of that we are preparing for another project we are shooting in a few days.   Before we even leave our house to go to our work space I always have big dreams of dinner plans.  Oh I will just come home, and whip up a great gourmet dinner full of homemade rolls and delicate meats.  And then as soon I was get home Matthew looks at me and knows I’m in no mood to put a apron on.  In fact about 5 minutes I have on rainbow pajama pants, a flannel cat shirt and I’m making a cup of tea (while eating multiple bars of chocolate because I’m starving).   No meal will be made that takes more than 15 minutes, no homemade dough will be kneaded from scratch, it’s straight to the pantry to look for a quick dinner.

Are you like us and are extremely indecisive when it comes to dinner when there are no plans?  “What’s for dinner?” is the worst question in the world when the response is “I don’t know, what do you want?”  That leaves Matthew and I both opening the freezer, looking in the vegetable drawer, browsing the pasta selection and usually ends up with me on the ground crying “Just eat without me! I can’t decide!”.   That’s what hungry bellies do, they make you irritable.    

So enter this Easy Tamale Taco Soup.  I’m really big on quick meals when we’re on deadline for projects.  Slow cookers rule, but sometimes I don’t have time in the morning to get it started so I need something super quick.  That’s why canned goods and frozen vegetables rule.   This Taco Soup is made in 20 minutes. You use up all your energy opening up the cans, dump them into a pot, boil and simmer for 20 minutes. Then you sit at your dinner table and eat it about 2 minutes because you are that hungry.

Easy Tamale Taco Soup_2

Do you guys know about Homel Beef Tamales in Chili Sauce?  I recently came across them in my travels at the grocery store.   They are basically Tamales in a can.  They scream out “lazy”.  I love it.  And the ingredients aren’t frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste), Corn Meal, Corn Flour, Masa Harina, Salt, Chili Powder (Chili Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.” No additives, no preservatives, no words I can’t pronounce.  Pretty cool right? And even better the entire can is 340 calories.    Throw this in a pot with just a full lineup of beans and corn and you got a pretty healthy extra quick meal.

Easy Tamale Taco Soup_5

Easy Tamale Taco Soup

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Easy Tamale Taco Soup_1

Easy Tamale Taco Soup_3

Enjoy this delicious Tamale Taco Soup!

Easy Tamale Taco Soup
Print
Ingredients
  1. 1 can black beans
  2. 2 cups frozen corn
  3. 1 can Ro*Tel Tomatoes With Diced Green Chilies
  4. 1 can Hormel Beef Tamales in Chili Sauce
  5. 1 can tomato paste
  6. 2 cups chicken broth
  7. 1 package taco seasoning
  8. Handful of shredded cheddar cheese (optional)
  9. Handful of fresh cilantro (optional)
Notes
  1. Remove paper wrappers on tamales and cut Beef Tamales up into quarters.
  2. Mix all ingredients in large pot. Bring to boil, simmer for 20 minutes.
  3. Serve in bowls, add shredded cheddar cheese and fresh cilantro on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad – it’s a quick and delicious recipe using fresh ingredients!

Growing corn in a box on a rooftop in New York City is pretty cool.  When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited.  As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move.  But I do it fast because that’s how I roll, quick and smooth.  One day I might post the dance on here but I’m not sure if you are ready for that yet.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else.  My other half loves a good meat for dinner but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon.    If I served this Mexican Corn Salad more than once a week I know I could because we love this dish.  It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy.  To spice it up we add in cumin, cilantro and lime juice.    Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.

Speaking of corn, isn’t it just beautiful?

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Even the husks are pretty.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

And when the salad comes together you are going to be in love too.  The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.    

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

 

 So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further.  Enjoy!

Fresh Mexican Corn Salad
Print
Ingredients
  1. 1 can black beans - rinsed and drained
  2. 1 can hominy - rinsed and drained
  3. 4 ears corn - kernels sliced from cob
  4. 1 can Ro*Tel Diced Tomatoes and Green Chilies
  5. 1 bell pepper - chopped
  6. 1 1/2 teaspoons ground cumin
  7. 2 tablespoons lime juice
  8. 2 tablespoons olive oil
  9. 1/4 cup chopped cilantro
Instructions
  1. Place corn in large pot of boiling salted water and cook for 3 minutes.
  2. When corn is cool, cut kernels off cob.
  3. Combine all ingredients in a bowl.
  4. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Chopped Mexican Chicken and Corn Salad

Chopped Mexican Chicken and Corn Salad is a quick and healthy recipe that uses fresh ingredients. 

Chopped Mexican Chicken and Corn Salad

As some of you know I’m not a huge salad eater and that is pretty much a sin coming from a Gardener.   To get to me eat more salads, I have found that if I make it more Mexican inspired it becomes a instant hit.     Matthew and I both enjoyed this for dinner and would have it again.

Chopped Mexican Chicken and Corn Salad
Fresh lettuce from the garden, can’t beat the taste!

Chopped Mexican Chicken and Corn Salad
Arugula, Cilantro, Scallions, Radishes, Tomatoes and Corn!


Chopped Mexican Chicken and Corn Salad

This chicken was some of the yummiest chicken I ever tasted.


Chopped Mexican Chicken and Corn Salad

Minutes later throw all your vegetables and herbs in a bowl..


Chopped Mexican Chicken and Corn Salad

Add your cut up chicken..


Chopped Mexican Chicken and Corn Salad

Sprinkle your olive oil dressing on top..


Chopped Mexican Chicken and Corn Salad

Mix up and you have one beautiful and fresh salad!


Chopped Mexican Chicken and Corn Salad

Serve and sprinkle some Queso Fresco on top.


Chopped Mexican Chicken and Corn SaladAnd enjoy!

Mexican Chicken and Corn Salad
Print
Ingredients
  1. 2 Boneless, Skinless Chicken Breasts
  2. 1 Ear of Corn
  3. 1 Head Romaine Lettuce
  4. 2 Ounces Arugula
  5. 2 Ounces Queso Fresco
  6. 4 Ounces Cherry Tomatoes
  7. 2 Scallions
  8. 1 Bunch Cilantro
  9. 1 Lime
  10. 4 Radishes
Instructions
  1. Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through.
  2. While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
  3. In a small bowl, combine the juice of the whole lime and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
  4. Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
  5. Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!
Adapted from Blue Apron
Adapted from Blue Apron
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Chopped Mexican Chicken and Corn Salad

Enchilada Taco Casserole

Nice people deserve credit for being nice.  A little goes a long way in today’s world.  I would like to think these few people who made me smile the last few days:

The man who shouted “Nice Cat” to me when I was wearing a cat sweatshirt walking down the street.
The cashier who wanted to have a conversation about Halloween with me.
The person who held the door for me at the grocery store.
The person who held the elevator for me.
My doctor who just made me feel good with his professionalism and encouragement.
The person who said they liked our garden on the roof.
To the stationery store owner who gave me my pen for 20 cents cheaper because I accidentally gave him pense instead of cents.  He gave me back the 20 pence and said “Don’t worry about it”. Reminder to self: Clean out your change purse!
To the person who said “Thank you” when I held the door for them.
To my swapping and pen-pal friends, you always put a smile on my face.
To my cats who  always know I need some love and affection.
The girl who said she liked my dress on the street.
To my mail delivery lady who is just really nice.
To every single person who comments on Brooklyn Farm Girl.  You make me smile and laugh hysterically. I want to serve you all tea and pumpkin donuts and tell you how great you are! 

A smile, a compliment, a door held open, a thank you, a postcard that just says hi – these all are special to me and can change my mood almost immediately.    I’m big on common courtesy so it really does make my day.  Can you think of a recent time that a little niceness picked up your spirits?

Now on to the yum…..

I really like tacos and I really like casseroles so when I’m able to put them together it’s like sweet magic recipe worlds combined.

For example there’s my go to Taco Casserole,  Slow Cooked Pepper Steak Tacos, Crockpot Chipotle Chicken Tacos,  French Fry Casserole, Green Pepper Cheese Casserole, Cauliflower Pizza Casserole.   Tacos? Yes, please.  Casserole? Goodness, yes, please.

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Vegetable Garden Salsa

SUPER FRESH Vegetable Garden Salsa straight from your garden!  This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes!  Friends BEG for me to make this salsa because it’s everyone’s favorite! Serve with Chips or with your next Mexican meal!

This right here is my go to salsa.  It wins hearts, it makes bellies happy, it makes you friends.  It’s a win win situation.  We make this salsa all the time to snack on, it’s also one of my most requested recipes to make to bring to get togethers.   I think one of the main reasons why people love it so much because it’s so fresh.  Every single vegetable in this recipe comes straight from the garden.  I also try not to pick the tomatoes, peppers and onions until the day of or the day before to really make it fresh.  Nothing beats the taste of home grown tomatoes!

SUPER FRESH Vegetable Garden Salsa straight from your garden!  This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes!  Friends BEG for me to make this salsa because it's everyone's favorite! Serve with Chips or with your next Mexican meal!

This salsa took me some time to get right.  Sometimes I would make it and it would be too runny, too chunky, the peppers would be too mushy, the tomatoes would be too whole, the tomatoes would be too smooth.  But after summers of practice, I got it.  And when I did, the clouds parted and a smiling red tomato shined down on me and said “you go girl”.

The magic touch here is to cut up the tomatoes slightly, then throw them in the food processor to get them just right.  They aren’t too whole, they aren’t too runny.  They are perfect!  So that’s my salsa story. After many batches, this is it.  This is the salsa champion.  Raise your hands and dance with me, “Salsa, Salsa, Salsa”. 

SUPER FRESH Vegetable Garden Salsa straight from your garden!  This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes!  Friends BEG for me to make this salsa because it's everyone's favorite! Serve with Chips or with your next Mexican meal!

 

Garden Harvest Salsa
Print
Ingredients
  1. 1.5 pounds of roma tomatoes
  2. 1 small onion
  3. 1 small green pepper
  4. 3 teaspoons chopped cilantro
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1/3 teaspoon red pepper flakes
Instructions
  1. Chop your tomatoes up into small pieces.
  2. Put your tomatoes in your food processor and pulse 8 times. Depending on the size of your food processor you might have to do this in 2 batches. Transfer to a bowl once processed.
  3. Chop up your green pepper and onion with knife.
  4. Add your green pepper, onion and all seasonings to the tomatoes in bowl.
  5. Stir so all ingredients are combined evenly.
  6. Enjoy!
Notes
  1. This makes 32 ounces of salsa.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!I wanted to show you this page out of my recipe book I keep.  This is the salsa page.  It has no amounts at all, it has no directions.  It’s just a horrible picture in black and white that I printed out.   This is one of the recipes I have  made so  many times I just know how much and what to do.   Do you have any recipes like that?


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Here is the gorgeous cast of characters for this salsa, straight from our garden.  Prettiest guys ever. 


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!I cut each roma tomato up into about 12-16 pieces.  I do it quick and throw them in a bowl. 

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!
Then I throw the tomatoes in the food processor and pulse 8 times.  You can pulse 6 times and then check to see if the consistency is good enough for you.  But I really like 8 pulses.  This is just right for us. 


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Chop up your pepper and onion with a knife. I would suggest not putting this in a food processor as I find they become too liquidy and mushy quick and lose their crunch.  


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Now throw all your ingredients in a bowl… the tomatoes, the pepper, the onion, salt, pepper, crushed red pepper flakes and cilantro.  I’m going to tell you something here and it’s kinda a secret but I often use frozen cilantro for my salsa.   Frozen cilantro is great because it lasts forever and you won’t be making salsa and think “I forgot to buy cilantro!”.  If I have fresh on hand I will use it, but if not, frozen cubes work amazing.  Just throw them in the microwave for 10 seconds and ta-da.  You’re cilantro set!

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!
Then mix it all together.  Boom! Bam! Wam! Tada! Salsa is done!


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Enjoy however you want! Serve it with some chips! Serve on some tacos.  Serve on some chicken.  Serve it with a spoon directly into your mouth.


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Enjoy this Vegetable Garden Salsa everyone!

SUPER FRESH Vegetable Garden Salsa straight from your garden!  This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes!  Friends BEG for me to make this salsa because it's everyone's favorite! Serve with Chips or with your next Mexican meal!

Crockpot Chipotle Chicken Tacos

Crockpot Chipotle Chicken Tacos.  I know that’s a mouthful, but a very delicious one!

We are big taco lovers in this house, but there are only 2 true taco recipes we love.  One is a pepper steak where we cook on the stove, the other is chipotle chicken slow cooked for many hours causing delicious smells all day long.   I have messed with this recipe over the past few years and it’s now become a staple.  Not only do we love it, but we have served it at get-togethers such as Christmas, New Years Eve or NBA Finals taco parties and it’s always a hit.  The tacos are slightly spicy, very moist and full of flavor.  

This recipe makes a good bit of meat, it’s easily 4 meals for us.  So whatever is  left over, we put into freezer bags and freeze.  Isn’t it the best when you are feeling lazy but can still pull out a amazing homemade meal out of your freezer, defrost it and you’re set?  This recipe I tell ya, it gives and it gives.

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Here’s all your ingredients.

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You will need to get some dried ancho chiles.  You can usually find these in the produce section.  They are cheap.

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Aren’t they beautiful?

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You need them soft, so throw them in some boiling water for 10 minutes.  They will soften up right away.

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You will also need some chipotle peppers in adobo sauce.  blogIMG_0859
You only want the sauce, not the peppers or seeds (warning: hot!).  So just fish them out and try to keep as much sauce as possible. 

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There’s still a little more than half of the can left of sauce.   You can toss the peppers/seeds. 

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Now we want to start to  make the Chipotle sauce.  Add all your dry ingredients + garlic + oil to a food processor.

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Then add your adobo sauce.

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Then add your soft ancho chiles.

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Pulse a few times until smooth.

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That easy, your sauce is done.

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It’s beautiful and smells delightful.

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Grab your breasts.  (*shakes head*)

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Put some stab marks into each one.

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This will make sure the sauce is going to sink down and get all the meat moist.  It will be full of flavor.

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Then cut each breast into fourths.  I find this makes it even more flavorful.

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Put your chicken into a crockpot.

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Add your chipotle sauce, smear all over the chicken.

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Add water.  This will make sure the chicken doesnt dry out.

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High Power, Lid On, Walk Away.

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Write down the time you started to remember.  As you can see I have made this recipe quite a few times here… This time I started at 2:45PM.

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After 5 hours (and a house that smells so darn good) you will look at your beautiful chicken and sigh.

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It’s moist, it falls apart, it’s just great.

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Spoon out of your crockpot (careful, it’s hot).  Keep the sauce mixture in the crockpot, you will still use this!

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Shred up with a fork into pieces that you prefer for your tacos.

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Yeah, this is good. I ate a few nibbles here..

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Then push it all back into the crockpot.

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And mix around in the remaining chipotle sauce/water mixture.    Your meat will soak this all up – nothing will be wasted!  Cook 1 more hour on low.

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Now get ready to make those tacos.

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Flour burrito – hello.

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Chipotle Chicken – you are delicious. You are magical.  I love you.

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Then add some pinto beans and some cilantro lime rice (recipe here).  Just thinking about this gets me all worked up.

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Then fold your burrito up. Thanks Matthew.

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One big beautiful burrito – it’s all yours!

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I like to soak mine with salsa verde too.  I love the kick. 

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Matthew loves this chicken so much he even eats a pile of it on the side.  It’s that good.

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I’m more of a rice-a-holic myself. 

Crockpot Chipotle Chicken Tacos
Print
Ingredients
  1. 3 pounds boneless, skinless chicken breasts
  2. 2 ounces of dried ancho chiles
  3. 7 ounce can of chipotle peppers in adobo sauce (you only want to use the sauce)
  4. 1 teaspoon pepper
  5. 2 teaspoons cumin
  6. 2 teaspoons oregano
  7. 6 cloves garlic
  8. 2 teaspoons salt
  9. 1/4 cup vegetable oil
  10. 1 cup water
Instructions
  1. Soften your ancho chiles by boiling them for 10 minutes. Drain, cut open chiles and remove the seeds.
  2. Remove the peppers and seeds from adobo sauce – you only want to keep the adobo sauce – you can toss away the actual peppers and seeds.
  3. Add all your ingredients (except your chicken) in a food processor. Puree until smooth.
  4. Poke holes in chicken and cut each breast into fourths.
  5. Put your crockpot on high. Add chicken, then pour Chipotle sauce on top. Spread all over chicken.
  6. Add one cup water. Stir chicken so everything is marinated in the water/sauce.
  7. Cook on high for 5 hours.
  8. Take chicken out of crockpot carefully, shred up.
  9. Put back into crockpot, mix around in sauce and cook on low for 1 more hour. Your chicken is going to soak up all the juices now.
  10. Serve on flour tortillas with pinto beans, rice, salsa and whatever else you'd like.
  11. Enjoy!
Notes
  1. Whatever is leftover, you can freeze in freezer bags.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Enjoy friends!

Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  

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Tortilla Soup
Print
Ingredients
  1. 1 tablespoon vegetable oil
  2. 3 cloves garlic (minced)
  3. 1 28 oz can of crushed tomatoes
  4. 1 1/4 cup water
  5. 10 oz chicken broth
  6. 2 teaspoons chili powder
  7. 1 teaspoon dried oregano
  8. 1 15 oz can of white hominy
  9. 1 15 oz can of black beans (rinsed/drained)
  10. 1 4 oz can of chopped green chile peppers
  11. 1 cup yellow corn kernels (cooked)
  12. 2 cubes frozen cilantro (or 1/4 cup chopped fresh)
Optional for on top
  1. Sliced Avocado
  2. Shredded Cheddar Cheese
  3. Crushed Tortilla Chips
Instructions
  1. Heat vegetable oil over medium heat.
  2. Saute in minced garlic until slightly brown.
  3. Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
  6. Simmer for 15 minutes.
  7. Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
  8. top.
  9. Enjoy!
Notes
  1. You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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These are all the ingredients you’ll need.

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You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

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Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

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Once it’s brown, add in your water.

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Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

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Open up your crushed tomatoes.  San Marzano is the best in my opinionblogIMG_1445
Then stir into the pot.

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Add your oregano.

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Then your chili powder.

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Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

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Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

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Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

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Then add your corn.  I use frozen corn and cook it right before.

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Then add in your green chiles.

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Put all these ingredients into the pot.

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Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.blogIMG_1469
Add your cilantro.

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Then stir again and let simmer for 15 more minutes.

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When it’s done, spoon into bowls.

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The truth is that I always go back for seconds.

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You can eat it plain if you’d like, it’s totally delicious that way.

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Or you can add some cheese which will melt quickly causing you to fall madly in love.

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Or you could grab a avocado and add some cubes in too.

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This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

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I have been known to eat a entire avocado this way. 

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Hope you will try this amazing soup – let me know how it works out for you!

Cilantro + Lime Basmati Rice

I could eat cilantro and lime rice by itself for dinner, and I have.  You can also have it as a side dish, especially with tacos.  Or you could make some chicken to put on a flour tortilla and add this rice.  Oh wow, the 3rd idea is really a favorite.  Later this week I will be sharing a marinated chipotle chicken recipe to make in the crockpot, which this rice will go perfect with.  I  love the taste of the sour lime and the kick of cilantro – this is a favorite.  

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Cilantro + Lime Basmati Rice
Print
Ingredients
  1. 1 tablespoon vegetable oil
  2. 1/2 cup fresh cilantro, chopped
  3. 1/3 cup lime juice
  4. 1/2 teaspoon sea salt
  5. 1 cup white basmati rice
  6. 2 cups water
Instructions
  1. Saute rice in vegetable oil for 2 minutes. Add water, bring to a boil.
  2. When water begins to boil, turn the heat to simmer and cover for 15 minutes.
  3. Turn heat off completely, leave lid on, and remove from burner. Let sit for 30 minutes.
  4. Mix together salt and lime juice, you want the salt to dissolve.
  5. Pour salt/lime over rice, mix around. Add cilantro and toss.
  6. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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Here’s your ingredients.  When you buy cilantro in the grocery do you immediately smell it in the produce aisle while people stare? I do.

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Basmati rice is the best to use in this recipe in my opinion as the rice does not stick together like regular white rice does. Also, basmati has such a special aroma.

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Cook in some oil, stir, then add water.

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Once done, take off the stove and let sit for 30 minutes covered.   NOTE: Do not peek!  I know it’s tempting.

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Cut up your cilantro. I use scissors as I find it easiest.

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After the rice is done sitting, take the lid off.  We’re almost done here…

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Mix your salt into your lime juice.  Make sure all the salt is dissolved, so keep stirring it until it is.

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Then add your lime juice/salt and cilantro to the rice.  Use a fork to mix it all up.

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The smell of the lime makes me so happy.   Don’t you love it?  You can have it just like this, a big ol spoonful for a Mexican dinner side dish would be great.

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Or put on a burrito with some chicken and pinto beans.  This is magical, it’s a favorite meal of mine. 

Try some cilantro + lime rice soon, I hope you like it.

Lunch Time – Cilantro shrimp and Edamame Beans

Say hello to my new favorite lunch and hopefully yours too! This is low in calories but high in flavor.
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Cilantro shrimp and Edamame Beans
Print
Ingredients
  1. 1/4 pound shrimp, peeled
  2. 1 tablespoon olive oil
  3. 2 cloves garlic, minced
  4. salt + pepper
  5. 1/8 cup chopped cilantro
  6. 1/2 teaspoon lime juice
  7. 1/2 cup frozen edamame
Instructions
  1. Defrost Shrimp.
  2. Chop up Cilantro.
  3. Mince garlic.
  4. Pour olive oil in your pan on medium heat. Heat up until hot.
  5. Add your shrimp to the heated oil and heat up for about 3 minutes.
  6. Add salt/pepper.
  7. Flip each shrimp over to get the other side.
  8. Add minced garlic.
  9. Heat these up for another 2 minutes.
  10. Move your shrimp to a plate.
  11. Add your lime juice. Since lime is intense I like to add 1/8 tsp and keep building up by adding a little bit more at a time.
  12. Add your cilantro on top.
  13. Then toss everything all around.
  14. Add your edamame on the side, or mix together with shrimp.
To Cook Edamame
  1. Edamame are young soybeans. The beans are young and green when they are picked, so they are soft when you eat them. To make them just simply bring water to boil, add your beans and some salt and then continue to boil for 5 minutes. Drain and serve. I don’t even put anything on top of them, they’re that good by themselves.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Ok, yes, I don’t mind if I do…

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