Simple Sabroso Salsa

Sabroso means tasty in Spanish… I’m not sure if I used it in the right context or not, but hey, I only have a minor in the language so I’m not expected to know, right?

This salsa is called Sabroso Salsa because it is simply that, a tasty sauce… especially the next day, once all of the flavors sit and have a chance to mingle with each other.

If you have any leftover grilled corn, use it! If not, no worries! Canned corn will do just fine.

I served this salsa with tortilla chips but it would also be delicious served on crackers or bite sized baguette slices topped a little avocado and cheese. Appetizers, anyone?

Don’t forget to check the tips section for 2 great ideas for using up leftovers!

Simple Sabroso Salsa

Time: 5 minutes
Servings: A lot! It made about 3 -4 cups of salsa.
Level: Easy

1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 can Rotel, drained
1 tbsp. jalapeños, diced
2 tsp. cumin
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
2 tsp. lime juice

Mix all ingredients together and let sit in the fridge until ready to serve. Yum!

Tips
– Play with the spices. You can add as little or as much of each as you’d like!
– I spooned leftover salsa over grilled chicken for dinner the next day. Yum!
– Another idea for leftovers!!!! I used the rest of the leftover salsa to make a simple pasta dish. I heated the salsa in the microwave and mixed it with cooked, drained pasta shell noodles and leftover shredded chicken. It was so yummy!!

You Hate Leftovers? No Way… and Big Boy Burritos

I recently had an interesting conversation with a guy about leftovers. I am leftover obsessed and he was telling how much he absolutely HATES them. After talking  about soggy casseroles, spoonfuls of peas, and one bite of this and that thrown back on a plate and stuck in the microwave, I almost agreed with him. GAAARRRROSSS.

It occurred to me that whenever I use leftovers, I rarely ever eat them in exactly the same way. I always turn them in to something completely different, so instead of boringly eating the same meal, I just have half of the leg work done for me when beginning my next meal.

Case in point: Last night’s burritos. I call them Big Boy Burritos because they are almost too stuffed to fit into a tortilla. Good news? You don’t need any sides. All of your veggies and protein are wrapped up into one filling bundle. Yum!

The day before I  made Steak and Veggie Kabobs and had a lot leftover. I made leftovers on purpose so I could have steak, veggies, and rice already done for a quick meal later. If you think ahead, you can make weeknight dinners a breeze for nights when you’re in a hurry.

Big Boy Burritos

Servings: However much you have leftover.
Time: 10 minutes, max
Level: Easy

Steak or chicken, cooked
Veggies, cooked
Salsa
Rice
Black Beans
Tortillas
Sour cream
Cheese, shredded

Slice meat and veggies into bite sized pieces.

In a skillet over medium heat, heat meat, veggies, a few spoonfuls of salsa, rice, and black beans until warmed throughout.

Microwave tortillas for 15 seconds to help them become more pliable. Top tortillas with desired amounts of salsa and sour cream. Top with warmed meat mixture and a little cheese. Wrap it up and you’re good to go! Yum!

Mexican Tortilla Pizza

I was going to make quesadillas… but then I figured it would save me almost 100 calories if I left off the top tortilla. Ahh, Mexican Tortilla Pizza is born.

Tyson Grilled and Ready Chicken Breast Strips make this dish super quick and easy. I use these pre-cooked chicken strips a lot!

I’ll be making this pizza again, for sure!

Mexican Tortilla Pizza

Servings: 2
Time: 15 minutes
Level: Easy

1/3 c. Tyson Grilled and Ready Chicken Breast Strips
1/4 c. corn, frozen
1/4 c. peppers and onions, frozen
1/4 c. mushrooms, sliced, optional
1 tbsp. jalapeños, diced, optional
1/8 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. chili powder
salt, to taste

2 tortillas
1/2 c. refried beans
1/3 c cheese, shredded
salsa, to top
sour cream, to top

In a non-stick skillet over medium-high heat, cook chicken, vegetables, and spices, until chicken is completely thawed.

Turn oven to Broil. Spread refried beans on each tortilla, top with chicken mixture, then sprinkle with cheese.

Broil in oven until cheese is melted and tortilla is crispy.

Top with salsa and sour cream, if desired. Yum!!

Tips
– Try using different veggies, meat, or spices to mix things up.
– Leftover taco meat, enchilada sauce, or fajitas? No problem! This pizza would be good topped with any of those leftovers.

Chicken Torta

A torta is basically a sandwich. This Cuban/Mexican sandwich can be made using any type of protein. Chicken, steak, pork, and even scrambled eggs can top this veggie packed delight.

I decided to try and recreate this delicious torta after eating one with friends at Las Delicias. Las Delicias makes the BEST tortas. The one I had the other night was made with eggs… yum!

Tonight’s version is made with chicken. Either way, it is oh so good and you MUST try one soon.

Chicken Torta

Servings: 2
Time: 15 minutes
Level: Easy

chicken, cooked and shredded (enough for 2)
1/3 c.  enchilada sauce
1/4 c. refried beans
sour cream
2 soft but crusty rolls or baguette
avocado slices, optional
tomato slices, optional
onion slices, optional
jalapeño slices, optional

Heat chicken with enchilada sauce. Cook until meat is thoroughly saturated with sauce.  Spread refried beans on one side of the split bread and spread sour cream on the other. Toast until slightly crispy. Top bread with meat and veggies.

Yum!

Tips
– Try different meats and sauces. You could use leftover fajita meat that has been marinated and cooked… that would be yummy.
– If you choose to use scrambled/omelet eggs, you can omit the enchilada sauce. Add a little hot sauce or salsa to your eggs instead.
– I topped mine with hot sauce.
– I used a whole wheat baguette but it wasn’t soft enough and made the sandwich messier than normal.
– I served mine with a side of corn, bell peppers, onions, and  jalapeños seasoned with a little salt, cumin, garlic powder, and chili powder.

Baja Shrimp Tacos with a Corn and Radish Salad

My pictures aren’t very good tonight. The lighting is bad, the angles are bad, they’re all bad. But it is because we were so anxious to sit down and eat these yummy little tacos! I will definitely be making both of these recipes again and again. The tangy yogurt sauce really made this meal come together and we loved every bite. I made enough for Jason to have leftovers for lunch tomorrow but he ended up going back for seconds… big seconds… yum!

Baja Shrimp Tacos

Servings: 2
Time: 15 minutes
Level: Medium (Just because of the timing. To have everything done at once is kind of tricky.)

10 frozen shrimp, defrosted, peeled, deveined
1/4 c. onion, thinly sliced
1 pinch of garlic powder
1 pinch of salt
1 pinch of red pepper flakes
1 pinch of cumin
1 pinch of coriander

In a skillet over medium-high heat, sauté onions until translucent. Add shrimp and all other ingredients. Heat until shrimp just turn pink, about 4 minutes.

Serve in warmed corn tortillas with Spicy Lime Yogurt Sauce, lettuce, and salsa. Yum!

Tips
– Warm the corn tortillas in a little oil, turning frequently, over medium heat. This will take the “raw” taste away.

Spicy Lime Yogurt Sauce

2 tbsp. plain non-fat yogurt
2 tbsp. sour cream
1-2 tsp. lime juice
1 pinch of cayenne
1 pinch of cumin
1 pinch of coriander

Mix all ingredients together. Can be made ahead and stored in the fridge for up to 1 week. Yum!

Corn and Radish Salad

Servings: 2
Time: 5 minutes
Level: Easy

1/2 c. corn, rinsed and drained
3-4 radishes, thinly slices
1 tbsp. jalapeños, chopped
2 tbsp. Spicy Lime Yogurt Sauce

Mix all ingredients together. Can be made up to 3 hours ahead of time if stored in the fridge. Yum!

Hoppin’ John

This is a perfect recipe for one of those days when you seriously have no time or energy  to spend on dinner. We just got back  from an amazing weekend in good ‘ole bulldog country and I was looking for something quick and easy to make so I could spend my time on more important things… like unpacking and convincing myself that waking up for work tomorrow isn’t going to be totally miserable.

Hoppin’ John

Time: 10 minutes
Servings: 4
Level: SUPER easy

1/2 c. bell peppers and onion mix, frozen
1/2 c. ham or smoked sausage, chopped into bite-sized pieces
1 can crowder peas, drained but reserve 1/2 of the liquid
1 tbsp. hot sauce
2 c. rice, cooked
sour cream, optional topping
salsa, optional topping

In a pan, over medium high heat, sauté peppers and onion and ham or sausage, about 4 minutes.

Add crowder peas, reserved liquid, and hot sauce. Cook for an additional 5-7 minutes.

Serve over cooked rice and top with sour cream and salsa, if desired. Yum!

Tips
– Try using black eyed peas instead of crowders.
– Serve over cornbread instead of rice.

Quinoa and Salsa… Quick 1 Minute Side Dish Using Leftover Quinoa

This shouldn’t even be a post, it’s so easy! But it was so dang good that I figured I’d post it because that’s the reason I started this blog anyway. I always come up with random stuff to throw together that ends up being really good and then, poof!, I’ve forgotten what I did as soon as I’ve done it. So, here it is…

Quinoa and Salsa

Quinoa, cooked
Salsa

Mix leftover quinoa with enough salsa to coat it completely. Heat in a small sauce pan on the stove until warmed throughout. Yum!

Tips
– I used a really good black bean and corn salsa.
– Try using mango salsa… I think that would work and be delicious!
– Add a few black beans and a handful of corn to bulk up this side dish.
– Add a few veggies, like beans, corn, bell peppers, onions, and avocado and throw the mix into a tortilla for a quick lunch or dinner.
– Serve as a side dish instead of rice.

Fiesta Frittata

Another meatless meal success!!! The mister loved it and asked if there were leftovers for lunch tomorrow. Maybe, just maybe, I’ll convert him over to the idea that meat doesn’t always have to be the center of every meal. The jury is still out.

My last attempt at a meatless meal, Sweet Potato and Black Bean Enchiladas, proved to be a great place to start, and tonight’s recipe followed suit.

If you follow my blog regularly you must have noticed our love of all foods Mexican. Mexican, especially chips and salsa, would be at the top of our death row meal list for sure!

Frittatas are traditionally Italian. They are basically open faced baked omelets. The key to making a great one is patience. One your lid goes on… don’t lift it off to have a peak until at least 6-7 minutes have passed. Good luck with that one… it’s really hard not to!

You can add a ton of veggies and still have a protein packed meal. Serve it with a side salad… or a quinoa salad… and you’re good to go! Quick, fast, and in a  hurry!

Fiesta Frittata

Time: 15 minutes
Servings: 6
Level: Easy-Medium

1/3 c. frozen bell peppers and onion mix
1/3 c. black beans, rinsed and drained
1/3 c. corn, frozen
sliced jalapeños, to taste
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1 can Rotel
6 eggs
1/4 c. milk
1/4 c. cheese, shredded

In a non-stick skillet over medium-high heat, sauté bell peppers, onions, beans, corn, and jalapeños until warmed throughout.

Add all spices and can of Rotel. Cook until all of the tomato juice has evaporated. Meanwhile, in a medium sized bowl, whisk together eggs and milk. Once juice has evaporated, add egg mixture to skillet.

Stir egg and vegetable mixture until eggs are no longer runny, about 1 minute. Cover, turn heat to medium-low and cook for an additional 7-10 minutes, or until eggs have set completely. Remove lid, top with cheese, and serve when cheese has melted. Yum!!

Tips
– Serve topped with salsa and sour cream.
– Leave out any of the spices or veggies if you don’t like them.
– Serve with warmed quinoa mixed with jarred salsa.

Sweet Potato and Black Bean Enchiladas – Vegetarian, Gluten Free, and DELICIOUS!

My husband, as I’ve told you before, is a die-hard carnivore. DIE-HARD. Whenever I try to make a meatless or vegetarian meal, no matter how large and filling, he always starts the meal out with an attitude of  “This is rabbit food, not human food and I will starve to death if I eat like this…” He doesn’t actual say that but he does claim to be hungry after every vegetarian meal, even though he rarely ever is…it’s all mental. But, nonetheless, I’ll cook meat. Meat, meat, meat.

Until tonight. I have decided to reclaim my love of meatless meals.  I say meatless, not vegetarian, because I never really buy vegetable stock and crowders and black eyes are best boiled with a little ham or bacon. I can’t help it… But, regardless, I stuck to my guns and started cooking.

No meat? No problem! I am so out of everything in my pantry and fridge anyway that braving the “I’m gonna be hungry later” comments made me get creative. I needed a meatless meal with tons of fiber and protien to satisfy us. I mean, what was he gonna snack on after? There is nothing there. Gah, I gotta go to the store. Maybe tomorrow.

Tonight’s meal was not only vegetarian and gluten-free but it actually TRICKED my husband into thinking it was chock full of beef. Go figure! While I was cooking, I decided not to tell him it was vegetarian to see what he would say. At the end of the meal, I asked him to guess the ingredients. He guessed refried beans and ground beef. Ehhhnnnk, both wrong.

He wasn’t “hungry” afterwards either. Success!

Sweet Potato and Black Bean Enchiladas

Time: 45 minutes
Servings: 2 (but can easily be doubled)
Level: Easy-Medium

1 clove garlic, minced (optional)
1/4 c. onions, chopped (optional)
2 small sweet potatoes
1 can black beans, rinsed and drained
2 tsp. cumin
1 tsp. coriander
1 tsp. chili powder
1 tsp. salt
4 small corn tortillas
1/3 c. shredded cheese
1/2 c. salsa
sour cream to top, if desired

Preheat oven to 350°. Peel and cube sweet potatoes.

In a pot of water, boil sweet potatoes until tender, about 8 minutes. Drain. In a skillet over medium-high heat, cook garlic and onions until onions are translucent, about 4 minutes. Add sweet potatoes, black beans, and spices. Cook until heated throughout, mashing the potatoes and beans a little as they cook along. Pour 1/2 of the salsa into a small casserole dish. Divide the potato and bean mixture into fourths. Fill each tortilla with a portion of the mixture, top with a little cheese, and roll. Place on top of salsa in casserole dish,  seam side down. Top with remaining salsa and cheese. Bake, covered, for about 20 minutes, or until hot and bubbly. Top with sour cream if desired. Yum!

Tips
– This was my first attempt using sweet potatoes and black beans together. I think you could use salsa verde for a different flavor and it would work nicely.
– As my friend Katie pointed out, I LOVE cumin. If you don’t… then leave it out.  No biggie!

Steak Fajitas

Well, after a WONDERFUL dinner of Signature Steaks we had a ton of leftovers. Our rib eyes were bigger than our stomachs, I guess. Anyway, we decided to make steak fajitas and they turned out delish! Ya gotta love a Mexican fiesta on a weekday night.

Steak Fajitas

Time: 1 hour and 30 minutes
Level: Easy
Servings: 4

1 large rib eye (or honestly, just enough cooked steak to feed 4 people, whatever the cut)
juice of 1 lime
2 tbsp. olive oil
1 garlic clove, minced
1/2 tsp. cumin
1 fresh jalapeño, finely diced
1/2 green bell pepper, sliced
1/2 red bell pepper
1/2 onion

Slice steak, bell peppers, and onion thin.

Mix lime juice, olive oil, garlic, cumin, and jalapeño together and pour over sliced steak.

Marinate at room temperature for 1 hour. Wipe off garlic and jalapeños before cooking if desired. Cook steak, peppers, and onions in a skillet over medium-high heat until peppers and onions are tender but still crisp. Yum!

Tips
– You can use chicken instead, or mix both!
– Serve in warm tortillas with cheese, sour cream, salsa, and other traditional fajita toppings.
– Squeeze a little lemon or lime juice over the top of the finished product for a fresh twist.