Cheesy Chicken Tomatillo Casserole

Oct 23 2017

CHEESY Chicken Tomatillo Casserole recipe! This easy dinner Mexican casserole uses 1 pound of tomatillos to make a creamy sauce that is layered with tortilla chips, chicken, black beans and cheddar cheese! I love to make this simple dish when my garden tomatillo plants give me too much and I’m left asking asking “What to do!”.

I’m back with another tomatillo recipe! With another 20 pounds of tomatillos picked from the garden I’m trying to think more outside the salsa verde box and wondering what to do with them! For dinner I wanted to make a easy casserole that included chicken breasts, tomatillos, black beans and cheese so this Cheesy Chicken Tomatillo Casserole was born!

If you love Mexican casseroles I think you’re going to like this dish! The tomatillos are thrown into the food processor with a onion, green pepper, jalapeno pepper, cilantro and spices to make a creamy simple sauce.

Nov 17 2016

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!

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Easy Shrimp, Tomato & Corn Salad

Easy Shrimp, Tomato & Corn Salad made in 15 minutes! Perfect as a healthy salad or side dish!

Servings 4

Ingredients

1 tablespoon olive oil
1 teaspoon minced garlic
1 pound large shrimp - peeled and defrosted
2 large tomatoes - chopped
1 1/2 cups of corn
salt + pepper
red pepper flakes
1-2 tablespoons lime juice depending on how much lime you like
cilantro optional

Instructions

Add olive oil to a large skillet over medium high heat. Add minced garlic and stir until fragrant, about 1 minute. Add shrimp and tomatoes and continue to cook for about 4 minutes. Add corn, salt + pepper to taste, a sprinkle of red pepper flakes and lime juice, stirring for 1 more minute. Sprinkle with cilantro and serve.

Recipe Notes

This makes a great dinner over pasta, a appetizer salad or a light lunch.

Slow Cooker Mexican Vegetarian Tomatillo Soup

Oct 04 2016

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. W

henever 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.

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.

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.

Aug 25 2016

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.

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!

Mar 31 2016

This Corn and Tomato Rice Salad is a healthy recipe for dinner, picnics and potlucks. With it’s Mexican inspired flavor it’ll be a hit with everyone! And even better, it’s easy to make 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.

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.

Nov 18 2015

Avocados filled with Corn Salad make the perfect party appetizer! These are easy to make! I love this Corn Salad Avocado Party Appetizer recipe!

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.

The Best Avocado Appetizer!

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!

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.

Corn Salad Avocado Party Appetizer Recipe
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Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Oct 06 2014

Slow Cooker 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.

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!

Salsa Verde Tacos

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.

The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.

Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe

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… 🙂

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.

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.

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.

For more toppings, we love cheese, tomatoes, cilantro and lettuce. Why not throw on some sour cream and avocados too?

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.

And hello beatiful, let’s eat these!

Crunch Crunch. Delicious!

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

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Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Slow Cooker 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!

Course Main Course

Cuisine Mexican

Servings 8

Ingredients

For the tomatillo salsa roja

6 ounces tomatillos husked
1/4 cup chopped onion
1/2 teaspoon minced garlic
1 jalapeno pepper chopped
1 tablespoon cilantro
1 tablespoon lime
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt
pinch of pepper
1/4 cup water
1 chicken bouillon cube
7 oz can of La Morena Red Mexican Sauce

For the Slow Cooker Tacos

Tomatilo Salsa Roja that you made above
2 pounds skinless boneless chicken breast - cut in half
1 cup dry black beans
8 oz frozen corn
1/3 cup of La Morena Pickled Jalapeno Peppers - drained

Other

Tostadas

Toppings of Choice

Shredded Cheddar Cheese
Diced Tomatoes
Lettuce
Sour Cream
Avocado
Cilantro

Instructions

To make the salsa

Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
Once boiling simmer for 15 minutes.

To make the Slow Cooker Tacos

Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
Set on low for 7.5 hours.
Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).

Easy Tomatillo Salsa Verde Recipe

Aug 11 2014

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.

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.

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.

You can see the tomatillo plants to the left and in the back.

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.

Here, the first tomatillo is spotted.

Which then turns into a full size husk. Eventually this will fill up with the tomatillo inside of it.

And then your plants will become taking off and you’ll have tomatillos all over!

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!

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.

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.

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

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.

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.

Enjoy!

Easy Tomatillo Salsa Verde Recipe

2014-08-09 01:43:41

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Ingredients

1 pound tomatillos, husked
1/2 cup chopped onion
1 teaspoon minced garlic
2 jalapeno peppers, chopped
2 tablespoons cilantro
2 tablespoons lime
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 teaspoon salt
pinch of pepper
1/2 cup water
1 chicken bouillon cube

Instructions

Place all ingredients except bouillon cube in a blender. Blend until everything is combined and is salsa consistency.
Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
Add bouillon cube and stir into salsa verde.
Once boiling simmer for 15 minutes.
Serve immediately, refrigerate or freeze.

Notes

Makes 4 cups.

Brooklyn Farm Girl https://brooklynfarmgirl.com/

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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

Diced Tomato Salsa

Cheesy Jalapeno Sausage Dogs

Enchilada Taco Casserole

Canned Salsa Recipe

Jun 10 2014

FAST and EASY Canned Salsa recipe made with 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 salsa recipe 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 make great tasting salsa with canned tomatoes!

Let’s check out this easy diced tomato salsa recipe that you’re going to love!

Jun 03 2014

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!

One Pan Taco Casserole

2014-06-01 20:44:20

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Ingredients

1 pound ground beef
1.25 oz package of taco seasoning
2 cups water
2 cups uncooked instant rice
1 cup shredded Mexican cheese
1.5 cups shredded lettuce
1 can diced tomatoes with chilies (I use Ro*Tel)
1 cup corn - cooked
Cilantro to garnish

Instructions

Add meat to large skillet and brown until done. Drain off any excess fat.
Add taco seasoning mix and water, stir. Bring to a boil.
Stir in instant rice. Sprinkle the cheese on top.
Cover and reduce heat to medium low. Simmer for 5 minutes.
Top with lettuce, corn and tomatoes on top.
Finally garnish with cilantro.
Serve and enjoy!

Brooklyn Farm Girl https://brooklynfarmgirl.com/

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

Mexican Black Bean and Corn Salsa

May 09 2014

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.

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!

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

2014-05-05 00:03:02

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Ingredients

1 can of corn (drained)
1 can of black beans (drained)
1 tablespoon olive oil
Juice of 1/2 lime (or 1 tablespoon lime juice)
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon garlic powder
Cilantro to garnish (optional)

Instructions

Mix all ingredients in a medium mixing bowl.
Refrigerate for at least 30 minutes.
Serve and enjoy!

Notes

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

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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

Dec 01 2013

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.

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.

Enjoy this delicious Tamale Taco Soup!

Easy Tamale Taco Soup

2013-11-18 01:08:03

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Ingredients

1 can black beans
2 cups frozen corn
1 can Ro*Tel Tomatoes With Diced Green Chilies
1 can Hormel Beef Tamales in Chili Sauce
1 can tomato paste
2 cups chicken broth
1 package taco seasoning
Handful of shredded cheddar cheese (optional)
Handful of fresh cilantro (optional)

Notes

Remove paper wrappers on tamales and cut Beef Tamales up into quarters.
Mix all ingredients in large pot. Bring to boil, simmer for 20 minutes.
Serve in bowls, add shredded cheddar cheese and fresh cilantro on top.

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Fresh Mexican Corn Salad

Nov 19 2013

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.

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?

Even the husks are pretty.

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.

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

2013-11-16 01:33:59

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Ingredients

1 can black beans - rinsed and drained
1 can hominy - rinsed and drained
4 ears corn - kernels sliced from cob
1 can Ro*Tel Diced Tomatoes and Green Chilies
1 bell pepper - chopped
1 1/2 teaspoons ground cumin
2 tablespoons lime juice
2 tablespoons olive oil
1/4 cup chopped cilantro

Instructions

Place corn in large pot of boiling salted water and cook for 3 minutes.
When corn is cool, cut kernels off cob.
Combine all ingredients in a bowl.
Serve and enjoy.

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

Chopped Mexican Chicken and Corn Salad

Nov 07 2013

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

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.

Fresh lettuce from the garden, can’t beat the taste!

Arugula, Cilantro, Scallions, Radishes, Tomatoes and Corn!

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

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

Add your cut up chicken..

Sprinkle your olive oil dressing on top..

Mix up and you have one beautiful and fresh salad!

Serve and sprinkle some Queso Fresco on top.

And enjoy!

Mexican Chicken and Corn Salad

2013-10-26 19:31:30

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Ingredients

2 Boneless, Skinless Chicken Breasts
1 Ear of Corn
1 Head Romaine Lettuce
2 Ounces Arugula
2 Ounces Queso Fresco
4 Ounces Cherry Tomatoes
2 Scallions
1 Bunch Cilantro
1 Lime
4 Radishes

Instructions

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.
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.
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.
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.
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

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Enchilada Taco Casserole

Oct 15 2013

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.

Aug 05 2013

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!

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”.

May 02 2013

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

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 Chicken Chipotle Tacos that are slow cooked for hours causing delicious smells all day long. I have messed with this recipe over the past few years and it’s now become a family favorite.

This recipe makes a good bit of shredded chicken so it’s easily a few meals for us. 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.

These tacos are also a crowd pleaser, perfect for the big game, friends over for Sunday brunch or just a movie night!

Here’s all your ingredients you’ll need for this recipe!

You will need to get some dried ancho chiles. You can usually find these in the produce section, they come in a plastic bag and cost around $3.

You need them soft, so throw them in some boiling water for 15 minutes. They will soften up right away.

You will also need a small can of chipotle sauce, here’s the brand I use. You can find this in the mexican food aisle.

Now we want to start to make the Chipotle marinade. Add all your ingredients, except the chicken breasts, into the food processor.

Pulse a few times until smooth.

It’s that easy, now your chipotle marinade is done!

Don’t worry about this being too spicy, it’s just perfect! I promise you!

Grab your breasts. (Don’t go there)

Use a knife and stab them each a few time, this will help the marinade soak up.

Put your chicken into your slow cooker.

Add your chipotle marinade, smear all over the chicken.

Add 1/2 cup of water. This will make sure the chicken doesnt dry out.

Cook on low for 10 hours or high for 5 hours.

Now your kitchen is going to be smelling great! Take a fork and shred up the chicken, you can do this right in the slow cooker, or you can put it on a cutting board.

Stir it around in the chipotle marinade and dinner is ready! You’re going to love these Slow Cooker Chicken Chipotle Tacos!

Use hard or soft shells, and fill them up with this delicious chicken! Top with your favorite toppings (tomatoes, lettuce, onions, peppers, cilantro, beans, rice, cheese, avocado… the list goes on!)

Hope you enjoy these as much as we do!

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Slow Cooker Chicken Chipotle Tacos

Course Main Course

Cuisine American, Mexican

Servings 10

Ingredients

2 ounces dried ancho chiles
7 ounce can chipotle sauce
2 teaspoons salt
1 teaspoon pepper
2 teaspoons cumin
2 teaspoons oregano
3 cloves garlic
1/4 cup vegetable oil
3 pounds boneless skinless chicken breasts
1/2 cup water

Instructions

Soften your ancho chiles by boiling them for 15 minutes in a small saucepan of water. Drain, cut open chiles and remove the seeds. Throw the seeds away.
Add ancho chiles, chipotle sauce, salt, pepper, cumin, oregano, garlic and vegetable oil n a food processor. Puree until smooth.
Use a knife and stab a few holes in each chicken breast. This will help them soak up the marinade sauce.
Add chicken to slow cooker, then pour chipotle marinade on top. Spread all over chicken. Add 1/2 cup of water. Stir chicken so everything is marinated in the water/sauce.
Cook on low for 10 hours or high for 5 hours.
Use a fork and shred the chicken up in the slow cooker.
Serve on hard or soft shells with whatever toppings you'd like!
Enjoy!

Recipe Notes

Whatever is leftover, you can freeze in freezer bags.

Enjoy friends!

Tortilla Soup

May 01 2013

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.

Tortilla Soup

Ingredients

1 tablespoon vegetable oil
3 cloves garlic minced
1 28 oz can of crushed tomatoes
1 1/4 cup water
10 oz chicken broth
2 teaspoons chili powder
1 teaspoon dried oregano
1 15 oz can of white hominy
1 15 oz can of black beans rinsed/drained
1 4 oz can of chopped green chile peppers
1 cup yellow corn kernels cooked
2 cubes frozen cilantro or 1/4 cup chopped fresh

Optional for on top

Sliced Avocado
Shredded Cheddar Cheese
Crushed Tortilla Chips

Instructions

Heat vegetable oil over medium heat.
Saute in minced garlic until slightly brown.
Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
Bring to a boil, then simmer for 10 minutes.
Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
Simmer for 15 minutes.
Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
top.
Enjoy!

Recipe Notes

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.

These are all the ingredients you’ll need.

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

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

Once it’s brown, add in your water.

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.

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

Add your oregano.

Then your chili powder.

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

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

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

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

Then add in your green chiles.

Put all these ingredients into the pot.

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.
Add your cilantro.

Then stir again and let simmer for 15 more minutes.

When it’s done, spoon into bowls.

The truth is that I always go back for seconds.

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

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

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

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

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

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

Cilantro Lime Basmati Rice

Apr 29 2013

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.

Cilantro + Lime Basmati Rice

2013-04-29 00:21:04

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Ingredients

1 tablespoon vegetable oil
1/2 cup fresh cilantro, chopped
1/3 cup lime juice
1/2 teaspoon sea salt
1 cup white basmati rice
2 cups water

Instructions

Saute rice in vegetable oil for 2 minutes. Add water, bring to a boil.
When water begins to boil, turn the heat to simmer and cover for 15 minutes.
Turn heat off completely, leave lid on, and remove from burner. Let sit for 30 minutes.
Mix together salt and lime juice, you want the salt to dissolve.
Pour salt/lime over rice, mix around. Add cilantro and toss.
Enjoy!

Brooklyn Farm Girl https://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.

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.

Cook in some oil, stir, then add water.

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

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

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

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

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

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.

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.

Looking for more tips? Learn how to store cilantro to make it last for weeks!

Lunch Time – Cilantro shrimp and Edamame Beans

Apr 01 2013

Say hello to my new favorite lunch and hopefully yours too! This is low in calories but high in flavor.

Cilantro shrimp and Edamame Beans

2013-04-12 17:58:00

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Ingredients

1/4 pound shrimp, peeled
1 tablespoon olive oil
2 cloves garlic, minced
salt + pepper
1/8 cup chopped cilantro
1/2 teaspoon lime juice
1/2 cup frozen edamame

Instructions

Defrost Shrimp.
Chop up Cilantro.
Mince garlic.
Pour olive oil in your pan on medium heat. Heat up until hot.
Add your shrimp to the heated oil and heat up for about 3 minutes.
Add salt/pepper.
Flip each shrimp over to get the other side.
Add minced garlic.
Heat these up for another 2 minutes.
Move your shrimp to a plate.
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.
Add your cilantro on top.
Then toss everything all around.
Add your edamame on the side, or mix together with shrimp.

To Cook Edamame

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 https://brooklynfarmgirl.com/

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