Rockfish's Mexican Shrimp Martini

	1/2 cup cold water 1 cupRoma tomatoes; chopped 1/4 inch
	1 cupOnions; chopped
	1/4 cupCilantro; chopped finely
	1/2 tbsp.Jalapeno peppers; chopped fine & deseeded
	6 tbsp.Avacado; chopped
	3/4 cupKechup
	2 tsp.Lime juice
	1 tbsp.Tabasco sauce; red
	1 tbsp.Tabasco sauce; green
	1/4 tbsp.Worcestershire Sauce
	1/4 tbsp.Cajun chef hot sauce

Combine all ingredients in a large bowl. Mix well. Serve chilled. Yield 1 quart.
For each serving:
6 oz. MSM cocktail sauce (above recipe)
30-40 small shrimp, peeled, cooked, chilled
1 tbsp. blackening spice (if desired)
1 lime wedge
2 sprigs cilantro
1, 2 count of Tequila  {optional-- we don't use it}
Mix in metal tumbler and shake like a martini. Serve with tortilla chips for dipping.

 

Honey Lime Chicken Enchilads

We love Mexican food, at our house, so I'm always excited when I find a good Mexican dish to add to the mix. This one is yummy! Thanks for the recommendation, Jenina.

1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
2 (10 oz) cans green enchilada sauce
1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). ** I marinated mine over night for an even better taste**

Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and sprinkle with cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.

I served mine with pico de gallo, on top, and rice and black beans on the side.

Cheesy Chicken, Bacon & Avacado Quesadillas

I made this last week and the whole fam loved it. Yum! Enjoy!



• 
  
  4 medium-sized tortillas {I use whole wheat, but you can whatever kind you prefer}


• 1 lb chicken, cut into bite-sized pieces


• salt and pepper


• 1/2 cup scallions {optional}


• diced 8 strips of bacon, cooked & crumbled


• 1 avocado, diced


• mild cheddar cheese, shredded


• 2 tbsp butter

Cook bacon. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Homemade Tortillas

Yet another yum recipe from favfamilyrecipes.com

3 c. flour
1 1/2 tsp salt
2 tsp. baking powder
3/4 c. shortening
3/4 c. very hot water

In a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).

Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.

Black Bean Tortilla Pie

Ingredients:

4 (10-inch) flour tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 cloves garlic, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese
Directions:
Preheat oven to 400 degrees. Trim tortillas to fit a 9-inch springform pan or pie pan. Set aside.
Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and water to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and green onions, and remove from heat. Season with salt and pepper.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Serve into slices with sour cream, salsa, and olives if desired.

Skillet Enchiladas

Recipe from my friend, Julia...

Ingredients:
1 lb ground beef
1/4 cup chopped onion
1 can cream of mushroom
1-10 oz can enchilada sauce
1/2 cup milk
2 T chopped green chilies
8-10 corn tortillas
2 1/2 cups shredded cheddar cheese

Directions:
1. Brown ground beef and onion- drain grease
2. Stir in soup, enchilada sauce, milk, chilies
3. Reduce heat- simmer 10 minutes- stir occasionally
4. Soften tortillas (in microwave or over stove)
5. Place 1/4 cup cheese in each tortilla (or just whatever looks right) and roll up
6. Place tortillas in sauce, cover, and cook until heated through (about 5 minutes)
7. Sprinkle with remaining cheese, cover, and cook until cheese melts

Cilantro Chicken

Ingredients:
2 T lime juice
2 T veg. oil
1 T honey
4 chicken breasts
1 cup finely crushed tortilla chips
16 oz thick-n-chunky salsa
1 cup shredded Monterrey jack cheese
2 T minced fresh cilantro


Directions:
Combine lime juice, oil and honey. Dip chicken breast in mixture and then coat with crushed tortilla chips. Place in an ungreased baking dish and bake uncovered at 350 degrees for 45 minutes or until juices run clear. Combine salsa and cilantro and pour over chicken. Top with cheese and cook for 20 minutes or until cheese starts to bubble.

We added extra cilantro after it was done because we love cilantro and thought it needed a bit more.

Chicken Enchiladas!

This is one of my favorite dinners to make. I learned about it on Oprah (she had the chef on her show) It is yummy!!
Ingredients:
Roasted Chicken
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded

(optional) Garnish- avocado, sour cream, salsa, shredded cheese.

Serve with Mexican Rice

Directions
Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

I garnish them with a sour cream, little salsa, avocado, and cheese. Serve with Mexican rice. (I use the Lipton bag kind) Enjoy! :O)

Cafe Rio Pork Burritos

Pork
2 1/2lbs pork
1/3 C water
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 tsp oregano
1 tsp powdered allspice
1 tsp powdered cinnamon
1 tsp ground coriander
6 cloves garlic, minced
juice from one lime

Put all together in the crock pot, cover and cook on low for 8-10 hours or on high for 4 hours. Once it's done, drain and shred pork, stir in 1/2 C green chili sauce and 1/2 C brown sugar.

Cilantro-Lime Rice
1 C uncooked rice
1 tsp butter or margarine
2 cloves garlic, minced
1 tsp lime zest
1 can (15 oz)chicken broth
1 1/4 C water
2 Tbsp freshly squeezed lime juice
2 tsp granulated sugar
3 Tbsp fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans
1 can black beans rinsed and drained
1 1/3 C tomato juice (I just used a can of diced tomatoes and it was fine)
2 cloves garlic, minced
1 tsp ground cumin
2 Tbsp olive oil
1 1/2 tsp salt
2 Tbsp fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Pico De Gallo
1 large onion1 large bell pepper
2-3 large tomatoes
1/4 C fresh chopped cilantro
sea salt

Dice the onion,bell pepper, and tomato (I like it finely diced). Combine with cilantro and a dash of sea salt. Try to do this at least 1 hour before serving to let the flavors combine. Make your burritos and top with heated green chili sauce and cheese, with some Pico on the side.