Recipes!!

After a few requests to start a blog of my recipes. Here I am. My original plan was to make a little book and hand them out as gifts. But, as usual I have over extended my time(only 24 hours in a day). So, this will be a great way to share my recipes without taking up too much time on my part.

Today I will post some of my favortie mexican recipes in celebration of cinco de mayo.

Monica’s new Guacamole
With a little help from some facebook friends, this is what I have come up with!

• 3 Avocados-peeled, pitted and mixed with electric blender
• 1 lime, juiced ( you can use 1/2 lime if you juice really good)
• 1 tsp salt
• ½ tsp black pepper
• 1/2 cup diced onion
• Small handful of chopped fresh cilantro
• 1-2 roma tomatoes, diced
• 1-2 cloves fresh pressed garlic
• 1/8- 1/4 tsp cayenne pepper
• 1/8-1/4 tsp cumin
• 1 fresh jalapeño, diced

1. In medium bowl, mix avocados to desired consistency.
2. Then add all other ingredients.
3. Yummy!

Mexcian Chicken Casserole
• 3 cans of cream of chicken soup
• 1 small can of green chilis
• 1 can of rotel
• 1 can of evaporated milk (start with a half can and see how soupy it is)
• 1 chopped onion
• 12 tortillas torn or cut
• 1 package of shredded cheddar cheese
• 1 package of shredded mozzarella
• 4 chicken breast(shredded) Original recipe calls for a whole chicken boned. You may need more than more 4 chicken breasts.

Mix all indredients except tortillas and cheese. Line 9x13 pan with 6 tortillas, put ½ soup mixture over them, ½ cheeses; then repeat, ending with cheese on top. Bake at 350 for 45 minutes uncovered.

Burrito Pie

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Garvin’s Spicy Cilantro Salsa

• 1 Jalepeno or 2-3 dried red peppers
• 1/4 cup of chopped onion
• 1 clove of garlic
• 1tsp of worcheshire sauce
• 1Tbs of lemon juice
• 1tsp of salt(you may omit salt completely and then season to taste)
• 1tsp of pepper
• 1tsp of chili seasoning or 3/4 tsp of chili poweder and 1/4tsp of cumin
• 1 can of Rotel tomatoes
• small handful of Cilantro
•
•
Directions
1. Combine peppers and onions in the food processor first.
2. Then add cilantro and garlic. Blend this to desired chunkiness. Then add worcheshire, lemon juice, salt, pepper and chili seasonings. Add one can of original Rotel. Blend until all ingredients mixed and to desired consistency. Enjoy!