Open Source Cook

One of Jesse’s favorites. The fajita marinade can be substituted with any kind of seasoning desired. This is one I tend to make a lot and it’s actually really nice to make when you’re taking a dish to someone. I just found this out recently and it worked out really nice. Basically, I did all of the steps leading up to putting it in the oven for the 30 minutes. That way, when I took it over, all they had to do was bake it for 30 minutes and it was done. They still had a hot homemade dish and they didn’t have to prepare it at all.

I’ve made this a lot in the past too. This is one of those recipes that works really nice with the Salsa recipe and everyone seems to enjoy it.

Ingredients:
1 pkg of Fajita Marinade Mix
1/4 cup Water
2 tbsp canola oil
1 lb chicken breasts
1 pkg of original country gravy mix
2-1/4 cups milk
1/2 cup salsa
2 cups colby jack cheese
6 (10in) burrito style flour tortillas
1/4 cup green onions (optional)
shredded lettuce (optional)
tomatoes (optional)

Directions:

1. Preheat oven to 350 degrees F. Combine Seasoning, water and oil in a self-closing plastic bag. Add cubed chicken. Close bag and turn to coat chicken. Refrigerate 15 minutes, or longer for stronger flavor.
2. Prepare gravy according to package directions, except use 2 1/4 cups milk instead of water. Remove from heat; stir in salsa. Pour 1 cup gravy mixture into a 9×13-inch baking dish. Set aside.
3. In a large skillet add chicken and marinade. Sauté over medium-high heat 7-8 minutes.
4. Place 1/4 cup chicken in center of each tortilla. Top with 2 tablespoons of cheese. Fold over edges of tortilla and roll tightly. Arrange rolled tortillas in a single layer in prepared dish. Pour remaining gravy mixture over tortillas and top with remaining cheese. Bake 25-30 minutes or until heated through. Garnish with black olives and green onion. Serve with lettuce and tomato, if desired.

With salsa, there’s a bunch of different things you can do with it. Everyone has their own recipe and way they make it, but here’s mine. Before I found the guacamole recipe, Jesse was having me make this as often as I could since it is a pretty healthy snack. I continually experiment with this recipe and it’s really easy to do. All of the ingredients are pretty much to taste, so if you want more onions, you can add more if you want. The measurements I have below are ones I’ve found that work well, but I don’t think I’ve measured the onions in a long time.

The recipe is pretty basic, but if you’re looking to add some color to it, try adding a bunch of red, yellow, and green peppers. They really add to the color and texture of the salsa and I’ve yet to hear any complaints when I do add them. You can also make this as spicy as you want. My mother’s husband really likes spicy hot foods, so when I made this for them awhile ago, I added as many hot peppers I could get my hands on as well as Habenero sauce and it really came out spicy hot.

As for the directions, I typically use a blender to make it since it’s an easy and effective way to do it. However, this method does liquefy it a little more, so if you’re looking for a chunkier salsa, try using a food processor.

The salsa can be served right away after you make it; however, it’s better when you make it a few hours before you need it and stick it in the refrigerator for a time. The longer it sets in the fridge, the thicker it will be come and the spices have more time to blend together.

Ingredients:
1 large can of tomatoes (whole, stewed, or diced)
1/4 chopped onions (or to taste)
1 chopped jalapeno pepper
Salt
Pepper
1/2 tsp ground cumin
1/t tsp garlic powder
1/2 tsp onion powder
cilantro

Directions:

1. Add peppers, 1/2 of onions, and juice from tomatoes in a blender. Blend for about a minute or until onions and peppers are small enough or pureed. Pour into mixing bowl.
2. Add tomoatoes, salt, pepper, cumin, onion powder, garlic powder, rest of the onions, and cilantro in a blender. Pulse blend 3 or 4 times, just enough to break up the tomatoes. Add to pepper mixture. Stir.

This is a semi-quick and easy mexican recipe that I received and it’s really good.

Ingredients:
1 lb ground beef
1 can of green enchilada sauce
corn tortillas
cheddar cheese (at least 1 8oz bag)
jalapenos
onions
garlic
salt
black pepper
chili powder
garlic powder
onion powder

Directions:

1. Preheat oven to 350 degrees F.
2. Saute a little onion, jalapenos, and diced garlic in pan.
3. Add meat. Season with a dash of cumin, salt, pepper, chili powder, garlic powder, and onion powder.
4. Drain the grease from the meat.
5. Mix in bowl 3/4 bag of cheese, half the can enchilada sauce, meat and tortilla strips.
6. Put in casserole dish. Drizzle remaining can of enchilada sauce over, and cover with rest of cheese. Bake in oven for about 20 minutes.

Jesse loves guacamole. Not only is it healthy, but it’s so quick and easy. The most strenuous task is cutting up the veggies that go into it, otherwise it’s all stirring and done in 5 minutes. I normally like to make it and refrigerate it for an hour (so the flavors and spices will blend), but Jesse doesn’t normally let it get that far. I barely get done stirring it before he’s dipping a chip into it.

Lately, he’s found another really great way to eat it. Meijers has been selling this artisan bread called “Black Bean & Salsa” and Jesse loves spreading guacamole on slices as if it was butter. He’ll eat it for breakfast, lunch, and dinner until the loaf is gone.

The amount of the onions, tomatoes, garlic, and jalapeños is up to you. I don’t usually measure them, but I do give a rough estimate in the ingredients. I will be honest, about the only thing I do measure is the lime juice and that’s because too much or too little makes a big difference.

Ingredients:
2 large ripe pitted, peeled Avocados
1 medium, finely chopped Roma tomatoes
2 finely chopped Jalapeños
1/4 medium chopped Onion
1-2 finely chopped Garlic Clove
2 tbsp fresh Cilantro finely chopped (or to taste)
2 tbsp Juice, lime
1/2 tsp Salt
dash Pepper, black
dash Pepper, cayenne
1 tsp Onion powder
1 tsp Garlic powder

Directions:
In a medium bowl, mash together the avocados, lime juice, and salt. Stir in cayenne pepper, cilantro and black pepper. Mix in onion, jalapeños, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately.