Baked Salsa Rice

For our Mexican inspired menu this weekend, I decided to make some Baked Salsa Rice to go with our tacos.

Baked Salsa Rice

1 cup long grain rice
1/2 medium yellow onion, diced
20 oz jar prepared salsa of your choice
1 cup water or veggie broth
1/4 cup olive oil
1/2 tsp kosher salt
cilantro to taste
1 cup Mexican-style shredded cheese

Mix all together in a 9" square baker.  Bake, covered, at 400 degrees until all liquid is absorbed (about 50 minutes).

To make this side dish into a main dish, add black beans and mexi-corn to the ingredients and layer par-boiled boneless chicken over the uncooked rice mixture and cook as directed.  Finish with a topping of shredded cheese melted for 5 minutes uncovered.

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If you feel so inclined to make your own salsa, here's my personal recipe.  I have made literally gallons of this recipe - it's a favorite of mine, to be sure.

Salsa Mexicano

1/4 to 1/2 medium yellow onion (dependent on your taste)
2 cans stewed tomatoes (Mexican style, if available)
jalapeno peppers (optional, amount to your taste)
1 small can diced green chilies with juice
2 T white vinegar
2 T tomato paste
1 T dried cilantro
1 T chili powder
1/2 tsp kosher salt
black pepper, to taste

Place onions in food processor (I use a Vitamix) and pulse until just shy of puree.  Add remaining ingredients and pulse until well mixed but still chunky.  You may need to scrapes sides to integrate ingredients halfway through mixing.  Do not over mix.

Spicy Mexican Chicken & Beans

On the menu this weekend is tacos - yum!  Mexican-style food is my favorite, although I realize we Americans have really made up our own Mexican-inspired cuisine.  Here's my version of the filling for either tacos with crunchy shells, soft tacos in soft flour tortillas or a fresh taco salad.  I like mixing the meat and the beans together for a more hearty filling.

Spicy Mexican Chicken & Beans

6 - 8 chicken thighs, cooked & shredded
1 medium onion, diced
3 cans beans (pinto, black, kidney or white, or any combo of these), drained
1 1/2 cups salsa, any variety store bought or homemade
1/4 cup water
1 can Rotel, any variety
2 T chili powder
1 1/2 T taco seasoning
red pepper flakes, to taste
cilantro, a couple of pinches
salt & pepper, to taste

Carmelize onions in olive oil.  Add tomatoes with juice and simmer for 5 - 10 minutes to reduce.

Add onions & tomatoes and remaining ingredients to crock pot (with a potato masher, mash about half the beans to give more of a refried bean texture).  Cook on low 4 - 5 hours prior to service.

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Need some guacamole to go with your tacos?  Here's an easy recipe:

Quick Guacamole Recipe

3 to 4 avacados, mashed with a fork
salt, to taste (a pinch or two)
salsa, about a cup, any variety
juice of half a lemon
sour cream, large spoonful

Mix all together and serve with tortilla chips & salsa.

Touchdown Taco Dip

This is a recipe that I got years ago at a kitchen 'party'.  It is absolutely delish and really easy...I think you will agree.

Touchdown Taco Dip

2 16 oz. cans refried beans, vegetarian
2 8 oz. packages cream cheese, room temperature
3 T taco seasoning (or one taco seasoning packet)
2 cloves garlic, minced
2 cans Rotel, drained
2 small cans sliced black olives
1/2 yellow onion, chopped small
dried cilantro
shredded cheese (I like the 'mexican style' pre-shredded)

Spread beans in the bottom of a 9 x 13 baking stone.  In a bowl, mix together cream cheese, garlic and taco seasoning - spread evenly over beans.  Next, sprinkle onions, olives and tomatoes evenly, then add cheese (as much as you like). Finish with the cilantro, again, to your taste.

Bake at 350 degrees for 20 - 30 minutes.  Serve warm with tortilla chips.

The Best Cornbread

This is my favorite cornbread.  In fact, everyone who has tried it loves it.  It is even been given the stamp of approval by my husband who is the pickiest eater in the entire world. No, really.

The Best Cornbread Ever

1/4 pound butter (1 stick), melted
2/3 cup white sugar
2 large eggs, slightly beaten
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal (I use medium grind Red Mill)
1 cup all-purpose flour
1/2 tsp kosher salt

Melt butter and then put in large mixing bowl.  Add sugar and mix well with a rubber spatula.  Then add eggs and buttermilk; mix until well combined.  Add in the remaining ingredients and stir until batter is completely mixed together, but it can have a few lumps.  Pour into buttered (or well seasoned) 9x9 baking stone.  Bake at 375 degrees for 30 - 40 minutes or until a toothpick comes out clean.

I highly recommend serving with honey butter.  What, you don't have any honey butter?  Well, Miss Marilyn can help you with that...

Miss Marilyn's Famous Honey Butter Recipe

1 stick sweet butter at room temperature
1 cup honey

Place butter and honey into a mixing bowl and blend on medium until honey is completely incorporated into butter.  Transfer to a container with a lid and store in the fridge until ready to serve.  I prefer to leave it out for a bit prior to service to soften the butter a bit.