Spicy Mexican bean soup recipe - BBC Food Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4–6 Dietary This hearty, warming Mexican bean soup uses basic store cupboard ingredients and is cooked from scratch in the microwave. Add extra chilli powder for a spicy kick. This meal, if served as six portions, provides 94kcal, 4.5g protein, 13g carbohydrate (of which 7g sugars), 1g fat (of which 0.2g saturates), 6g fibre and 0.3g salt per portion. By Let's Get Cooking Ingredients 1 onion 2–3 garlic cloves 2 medium carrots or 1 medium carrot and 1 medium sweet potato 1 red pepper ½ vegetable stock cube 1 x 400g/14oz can red kidney beans 1 tsp vegetable oil 1 tsp chilli powder 1 tsp ground cumin (optional) 1 tsp dried oregano (optional) 1 x 400g/14oz can chopped tomatoes ground black pepper (optional) Method 1. Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can). 2. Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks. 3. Wash the pepper, deseed and slice into 1cm/½in pieces. 4. Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes. 5. Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside. 6. Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute. 7. Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes. 8. Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using). 9. If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.) 10. Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes. 11. Remove the soup from the microwave and allow to stand for one minute before serving.

Yucatecan Pickled Lima Beans (Ibis Escabechados) (3 c.) 1 c. loosely packed thin slices white onion Boiling water to cover salt to taste 1/4 c. bitter orange juice (or lime juice) 1/2 Habanero chile, finely chopped 12 oz. Lima beans (2 1/2 c.) 1/3 c/ pcked finely chopped cilantro Cover the onion with the boiling water and leave to soak for 1 minute. Drain, add salt to taste, and stir in the bitter orange juice and chile. Set aside in a nonreactive bowl at room temperature to macerate while you cook the beans. Put enough water into a small saucepan to cover the beans. Bring the water to a boil, add the beans, and cook over medium heat until just tender—about 10 minutes. Drain, and while still warm add to the onion. Stir in the cilantro and add salt as necessary. Serve at room temperature. Source: Diana Kennedy, 'The Essential Cuisines of Mexico, Revised Edition," 2000 (From Recipe Games (Anna Heller))

Chicken and zucchini quesadilla By Mayo Clinic Staff Dietitian's tip: This recipe is a great way to use up leftover cooked chicken breast. Top with light sour cream and pico de gallo. Number of servings Serves 4 Weight management Healthy-carb Diabetes meal plan High-fiber Ingredients 8 ounces diced cooked chicken breast 1 cup diced zucchini 1 diced yellow bell pepper 1 large diced tomato 1/2 cup diced red onion 1 diced jalapeno pepper 1 tablespoon diced garlic 1 lime 1 cup shredded cheddar cheese 1 teaspoon Tabasco sauce 1/2 teaspoon cumin 2 whole-wheat tortillas, 12 inches in diameter Directions Heat the oven to 375 F. In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeno and garlic. Cut the lime in half and squeeze the juice over the chicken mixture. Add the cheese, Tabasco and cumin; mix well. Heat a large nonstick saute pan to medium heat. Lay one tortilla flat in the pan and spread half of the chicken mixture on one side. Fold the tortilla to cover the chicken mixture. Lightly brown each side of the tortilla. Repeat this process with the other tortilla. Place tortillas on a baking sheet and bake for about 10 to 15 minutes or until cheese is melted throughout and ingredients are warm. Serve immediately. Nutritional analysis per serving Serving size: 1/2 quesadilla Calories345 Total fat14 g Saturated fat8 g Trans fat0 g Monounsaturated fat3 g Cholesterol71 mg Sodium649 mg Total carbohydrate28 g Dietary fiber16 g Total sugars3 g Protein27 g Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. “If the person you are talking to doesn’t appear to be listening, be patient. It may simply be that she has a small piece of fluff in her ear.”— Winnie the Pooh 🙏-Please support me in my journey to another opportunity of life, Blood Type O Positive at: https://www.gofundme.com/f/sugar039s-transplant-journey ❤ Sugar

ACAPULCO OMELET 8 eggs 1 1/2 cup large curd cottage cheese 1/2 cup Monterey jack cheese grated 1 (4 ounce) can chopped green chilies, drained 1 (4 ounce) can sliced black olives 3 medium potatoes 1 onion, chopped 2 tablespoon minced fresh parsley Salt and pepper to taste Beat eggs until blended then stir in cheese, chilies and olives. Peel potatoes and shred coarsely. Add to onions, eggs, salt, pepper and parsley. Pour into buttered 9 x 13-inch baking dish. Bake, uncovered, for 35 to 40 minutes at 350 or until knife inserted in center comes out clean. Cool for about 10 minutes before cutting into squares. Top with Chili Sauce. (From Breakfast ‘n Brunch (Gwen))

Mexican Chocolate Soufflés You can omit the small amount of coffee liqueur without drastically changing the flavor. Contemporary Mexican chefs often add ground red pepper to their chocolate desserts; leave it out if you want a more traditional taste. Recipe by Cooking Light May 2007 Yield: 8 servings Randy Mayor; Styling: Leigh Ann Ross Ingredients Ingredient Checklist Cooking spray 3 tablespoons granulated sugar ½ cup granulated sugar ¼ cup unsweetened cocoa 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon ⅛ teaspoon salt ⅛ teaspoon ground red pepper (optional) ¾ cup fat-free milk 3 ounces bittersweet chocolate, chopped 1 teaspoon vanilla extract 1 teaspoon coffee-flavored liqueur (such as Kahlúa) 1 large egg yolk ¼ teaspoon cream of tartar 6 large egg whites 2 tablespoons granulated sugar Powdered sugar (optional) Directions Instructions Checklist Step 1 Preheat oven to 375°. Step 2 Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar. Step 3 Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk. Step 4 Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet. Step 5 Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately. Nutrition Facts Per Serving: 178 calories; calories from fat 28%; fat 5.6g; saturated fat 2.7g; mono fat 1.9g; poly fat 0.2g; protein 5.3g; carbohydrates 30.7g; fiber 1.9g; cholesterol 26mg; iron 0.9mg; sodium 90mg; calcium 41mg. © Copyright 2024 MyRecipes. All rights reserved.Printed from https://www.myrecipes.com 07/09/2024

Buttermilk-Mexican Chocolate Pound Cake Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle. Recipe by Southern Living April 2007 Prep: 15 mins Bake: 1 hr 10 mins Cool: 1 hr 45 mins Total: 3 hrs 10 mins Yield: Makes 12 servings Jennifer Davick; Styling: Cari South Ingredients Ingredient Checklist 1 (8-oz.) package semisweet chocolate baking squares, chopped* 1 cup butter, softened 1 ½ cups sugar 4 large eggs ½ cup chocolate syrup 2 teaspoons vanilla extract 2 ½ cups all-purpose flour 2 teaspoons ground cinnamon ¼ teaspoon baking soda ⅛ teaspoon salt 1 cup buttermilk Garnish: powdered sugar Directions Instructions Checklist Step 1 Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds. Step 2 Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth. Step 3 Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan. Step 4 Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired. Step 5 *2 (4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate. © Copyright 2024 MyRecipes. All rights reserved.Printed from https://www.myrecipes.com 07/09/2024

MEXICAN CHOCOLATE LOAF CAKE A deeply dark and moist chocolate loaf cake spiced with cinnamon and spice - a slice of this lovely cake is perfect for dessert or even for breakfast! Prep time 30 mins Cook time 60 mins Total time 1 hour 30 mins Serves: 6-8 1 1/3 cups of all purpose flour 3/4 cup of Dutch process cocoa 2 teaspoons of ground cinnamon 1/4 tsp cayenne pepper (depending on your preferred heat level) 1/2 teaspoon of baking soda 3/4 teaspoon of baking powder 1/2 teaspoon of kosher salt 2 sticks of unsalted butter, softened 1 cup of dark brown sugar 1 cup of Greek yogurt (room temperature) 2 teaspoons of vanilla extract 2 eggs 8 oz dark bittersweet chocolate, finely chopped Powdered sugar (for garnish) Preheat the oven to 350F. Lightly spray a loaf pan with non-stick spray (or butter and flour) and set aside. In a large bowl, sift together the flour, cocoa, cinnamon, cayenne, baking soda, baking powder and salt. Whisk until everything's combined. Set aside. In a bowl of an electric mixer (or using a handheld mixer), cream together the eggs and sugar until light and fluffy. Add the yogurt and mix thoroughly. Add the eggs one by one, followed by the vanilla extract. If things look like they are about to separate, do not panic - whisk together with a spatula because sometimes the butter suspends itself in the yogurt mixture. Add one third of the flour mixture followed by one third of the chocolate. Repeat and beat until everything is combined. Bake for 60 - 70 minutes, until a toothpick inserted in the center comes out clean. Cool on a baking rack. Lightly dust with powdered sugar and enjoy! (From Vanilla Recipes ("Sugar"))

Grilled Fish Tacos with Corn and Pepitas SERVINGS: 4 INGREDIENTS 1 1/2 pounds firm fleshed fish fillet 3/4 inch thick (I like grouper or mahi-mahi) Olive oil 3/4 teaspoon garlic salt 1 teaspoon paprika 2 ears corn shucked 2 tomatoes 1/4" dice 2 tablespoons finely chopped cilantro 12 corn tortillas 2 cups shredded cabbage coleslaw mix works well, too 2 limes cut into wedges 1/4 cup pepitas or roasted pumpkin seeds For the crema sauce 1 cup light sour cream 1/2 teaspoon paprika 1/2 teaspoon garlic salt 1/4 teaspoon ancho chili powder substitute with regular chili powder INSTRUCTIONS Preheat your outdoor grill to medium-high heat. Roll each ear of corn in a damp paper towel. Microwave 2 minutes. Brush olive oil on each ear of corn. Brush the fish with olive oil and season with garlic salt and paprika. In a bowl, stir together the crema sauce ingredients. Brush the grill grates with some olive oil. We'll grill the corn and the fish at the same time. Add the corn onto the grill (rotate frequently during cooking). Grill the fish for 3 minutes each side, taking care not to overcook the fish. During the last minute of grilling, throw the corn tortillas on the grill, flipping halfway. Using a serrated knife, cut the kernels off the corn. Assemble tacos with cabbage, a piece of fish, a spoonful of sauce, corn, tomato, a squeeze of lime and a sprinkling of pepitas. Source; Steamy Kitchen (From Santa’s Workshop (Dawn))

Cheesesteak Quesadillas-Herbie 2 teaspoons olive oil, plus more, to taste 1/2 pound rib-eye, thinly sliced or diced 1/4 teaspoon sea salt 1/8 teaspoon ground black pepper 1/2 medium onion, finely chopped 1/2 red bell pepper, finely chopped 1/2 green bell pepper, finely chopped 6 ounces mushrooms, finely chopped 1 clove garlic, minced 2 teaspoons mayonnaise 2 flour tortillas, burrito-sized 3 slices provolone cheese, sliced in half Directions Step 1 -In a large skillet over medium heat, add 2 teaspoons of the olive oil. Step 2 -Add the rib-eye slices, the salt, and the black pepper to the heated oil and cook until they reach an internal temperature of 145 degrees F for medium doneness. Step 3 -Use a slotted spoon to transfer the cooked rib-eye slices to a large plate and cover to keep them warm. Step 4 -In the same skillet over medium heat, add the onions, the red bell peppers, the green bell peppers, and the mushrooms and sauté until they are tender. Add the extra olive oil, as needed. Step 5 -Add the cooked rib-eye slices and the garlic to the vegetable mixture and cook, stirring constantly, until the meat is heated through. Step 6 -Evenly spread the mayonnaise on one side of each of the tortillas. Step 7 -Add even amounts of the rib-eye mixture to the mayonnaise-side of each of the tortillas and top each with 3 of the provolone cheese halves. Step 8 -Fold both of the filled tortillas in half. Step 9 -In a clean skillet over medium heat, add the extra olive oil and the filled tortillas and sauté, flipping once, until the cheese is melted and both sides are golden and crisp. Step 10 -Use a sharp knife to cut the quesadillas into fourths. Step 11 -Serve. You can use chicken as well. “If the person you are talking to doesn’t appear to be listening, be patient. It may simply be that she has a small piece of fluff in her ear.”— Winnie the Pooh 🙏-Please support me in my journey to another opportunity of life, Blood Type O Positive at: https://www.gofundme.com/f/sugar039s-transplant-journey ❤ Sugar

MEXICAN CORN PACKET MAKES 4 SERVINGS. HALF RECIPE FOR 2. Brush 4 ears corn with melted butter, sprinkle with Parmesan cheese, cayenne, and lime juice, seal in individual foil packets. Grill 15 min. SERVE & ENJOY. (From Daily Recipes (Russie))

Beef Barbacoa (Slow Cooker, Instant Pot, or Stovetop) by Kristen McCaffrey Mar 13, 2024 This Slow Cooker Beef Barbacoa makes the most amazing, tender, Mexican shredded beef that is perfect for tacos, enchiladas, burritos, bowls, and more! It's spicy, it's savory, and it can be made right in the crockpot, Instant Pot, or stovetop. Diets: clean eating, gluten free, healthy, low carb, paleo, whole30 Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes Source: https://www.slenderkitchen.com/recipe/slow-cooker-beef-barbacoa Serves 6 2 lbs lean top round roast (trimmed) 4 cloves garlic 1/2 cup onion, diced 1 tbsp lime juice 2 chipotle peppers in adobo sauce, diced 1/2 tbsp cumin 1/2 tbsp oregano salt and pepper 1 cup low sodium beef broth (or chicken broth) Blend the chipotles, chicken broth, cumin, oregano, onion, garlic, and lime juice in a blender to create the sauce. Cut the beef into 2-3 large pieces and trim off any excess fat (if trying to keep it light). Sprinkle with salt and pepper. If you have time or have a crockpot with a "sear" function, ser the beef for 2-3 minutes per side until it has a nice crust and is browned on all sides. Pour the sauce over the beef. Cook on low for 8 hours in the slow cooker until the beef is fork tender. Shred with a fork or chop into pieces. Cook an additional 10-20 minutes in the sauce to let the flavors combine. Enjoy! Notes: Instant Pot: This recipe works very well in the Instant Pot as well. Start by searing the beef in a touch of oil on the Saute method until browned. Add the blended sauce and seal the Instant Pot. Seal the Instant Pot and cook on manual mode for 45 minutes. Let naturally release for at least 10 minutes. Shred the meat using two forks. If you have time, let the meat hang out in the sauce for 10-15 minutes per serving. Stovetop: Start by cutting the beef into 4-8 chunks. Season them well with salt and pepper. Drizzle some vegetable oil into a Dutch oven or heavy-bottomed pot with a lid. Once hot, add the beef and sear for 2-4 minutes per side until it is nicely seared and browned. Add the sauce to the pot and scrape up any charred bits on the bottom of the pan. Bring to a simmer on low heat. Once simmering, cover and cook for 1.5-2.5 hours until the beef is super tender and falls apart with a fork. Shred and let sit in the juices for 15-30 minutes. Nutritional Facts: Serving Size: 2/3 cup Amount Per Serving Calories 274Calories from Fat 114 % Daily Value * Total Fat 13g19% Saturated Fat 5g24% Monounsaturated Fat 0g0% Polyunsaturated Fat 0g0% Cholesterol 104mg35% Sodium 240mg10% Total Carbohydrate 4g1% Dietary Fiber 1g4% Sugars 1g Protein 35g * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The Nutritional Values provided are estimates only and may vary based on the preparation method. -- Tina Prudent Living: https://prudent-living.groups.io Delicious Low Budget Recipes: https://groups.io/g/DeliciousLowBudgetRecipes

Mexican Corny Cucumber Salad Yield: 6 Ingredients 1 lg English cucumber 1 can Mexican corn (7 oz.) 1 lg tomato, chopped or small can tomatoes & green chiles 1 sm red onion, chopped 2 green onions, chopped 4 Tbsp. red wine vinegar 1 Tbsp. fresh squeezed lemon or lime juice 1 Tbsp. cumin 1 clove garlic, minced Pinch red pepper flakes Salt & pepper 3 Tbsp. fresh chopped cilantro Directions Chop cucumber, tomato, onions, and salt. Add to a strainer for 10 mins to release water. Add to a bowl with the rest of the ingredients. Salt and pepper to taste. Refrigerate for at least one hour. Source: Just a Pinch Recipes (From Santa’s Workshop (Dawn))

Salmon Tacos With Pineapple-Chile Salsa Recipe | Bon Appétit The ginger-garlic paste that gives this salmon a caramelized coating was directly inspired by Chai Pani chef Meherwan Irani, who uses the South Asian staple as the batter for his crispy masala fish. You can also use it as a marinade for chicken or a base rub for braised meats or add a spoonful to a mirepoix. Ingredients 4 servings 1 2" piece ginger, peeled, finely grated 2 garlic cloves, finely grated 2 tsp. New Mexico or Kashmiri chile powder 1 tsp. ground coriander 1 tsp. ground cumin 4 Tbsp. fresh lime juice, divided 3 Tbsp. grapeseed or vegetable oil, divided 1 ½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more 1 1½-lb. skinless, boneless salmon fillet, cut into 2" pieces ½ small red onion, finely chopped 2 serrano chiles, finely chopped 2 cups chopped pineapple (from about ½ medium pineapple) ½ cup chopped cilantro, plus leaves for serving Lime wedges and toasted corn tortillas (for serving) Preparation Step 1 Stir together ginger, garlic, chile powder, coriander, cumin, 2 Tbsp. lime juice, 1 Tbsp. oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste. Add salmon to bowl and toss until evenly coated. Let salmon sit at room temperature 15 minutes to marinate. Step 2 Meanwhile, mix red onion, chiles, pineapple, ½ cup cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with salt. Set pineapple-chile salsa aside. Step 3 Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn over and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over. Step 4 Serve salmon with pineapple salsa, cilantro, tortillas, and more lime wedges to build tacos.

Chili Lime Shrimp with Roasted Poblano Cream Recipe By: Not Without Salt Summary: Sweet, spicy, tangy and simple—all the makings of a perfect recipe. Be careful not to marinate the shrimp for more than 15 minutes as the acid will begin to cook the shrimp as it does in a ceviche. Feel free to double the recipe for the cream sauce as you’ll find many uses for its smoky and rich flavor after one taste. The addition of soy sauce to this otherwise very Latin-inspired marinade adds a welcome punch of umami and is then balanced with the sweet molasses-rich brown sugar.” Ingredients: For the shrimp: 4 garlic cloves, minced 1 Serrano (or jalapeño), seeded and finely chopped 1/4 cup lime juice 1 teaspoon lime zest 2 tablespoons soy sauce 2 teaspoons dark brown sugar 2 tablespoons olive oil 1 lb. shrimp, peeled to just the tail and deveined 1/4 cup chopped cilantro for garnish Lime wedges Roasted poblano cream: 1 poblano pepper 3 garlic cloves, peeled 1 tablespoon olive oil 1/2 teaspoon dried oregano 1 teaspoon ground cumin 1 1/2 cups heavy cream Kosher salt to taste 1 tablespoon fresh lime juice Directions: Whisk together garlic, serrano, lime juice, zest, soy sauce, brown sugar and olive oil. Add shrimp and marinate for 15 minutes, no more than that, because the acid will start to cook the shrimp. On a grill or in a hot skillet, sear the shrimp, 1–2 minutes on each side until just cooked through. Transfer the hot shrimp to a plate and garnish with a bit of chopped cilantro and squeeze of fresh lime. Serve with the roasted poblano cream. Roasted poblano cream: Place oil in skillet over high heat. Roast the poblano and garlic cloves until charred and blistered, turning every couple minutes. For the garlic cloves, this will take about 5 minutes and the poblano an additional 15 minutes. Let the poblano cool a bit before removing the charred exterior and the seeds. In a saucepan, warm the cream with the spices. Carefully puree the roasted poblano and garlic cloves with the warm cream in a food processor. Return this to the pan and cook until thickened, about 7 minutes. Salt to taste and whisk in fresh lime juice. Serve slightly warm or at room temperature. Will keep covered in the refrigerator for 1 week. Macbook Air Latest Photos at http://www.flickr.com/terrypogue (From Daily Recipes (Terry Pogue))

Spaghetti Squash Burrito Bowls Author: Cookie and Kate Cuisine: Mexican Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 4 servings This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls. Ingredients Roasted spaghetti squash 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed 2 tablespoons olive oil Salt and freshly ground black pepper Cabbage and black bean slaw 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces 1 can (15 ounces) black beans, rinsed and drained 1 red bell pepper, chopped ⅓ cup chopped green onions, both green and white parts ⅓ cup chopped fresh cilantro 2 to 3 tablespoons fresh lime juice, to taste 1 teaspoon olive oil ¼ teaspoon salt Avocado salsa Verde ¾ cup mild salsa Verde, either homemade or store-bought 1 ripe avocado, diced ⅓ cup fresh cilantro (a few stems are ok) 1 tablespoon fresh lime juice 1 medium garlic clove, roughly chopped Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown) Instructions To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit. Place the halved spaghetti squash on a large baking sheet lined with parchment paper and drizzle with 2 tablespoons olive oil. Rub the olive oil all over each of the halves, adding more if necessary. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down and roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork. Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate. To make the salsa Verde: In the bowl of a blender or food processor, combine the avocado, salsa Verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary. To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash bowls," and add a big dollop of avocado salsa Verde. Finish the bowls with another sprinkle of freshly ground black pepper and some extra chopped cilantro (as shown here) and optional crumbled feta or pepitas. Notes Serving suggestions: I think these bowls would go great with my favorite green salad. Storage suggestions: Store burrito bowls, covered, for up to 3 days. There should be enough lime in the avocado salsa Verde to keep it from oxidizing, but if you want to be sure, store it separately in a small bowl with plastic wrap pressed against the surface. (From Arlette’s Sizzling Mexicana (Arlette))

Durango Burger Cuisine: Mexican Servings: 8 burgers Ingredients To Make The Patties: 2 pounds ground chuck ½ cup saltine crackers (crushed) 1 large egg 2 tablespoon milk 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground cumin ½ teaspoon black pepper 8 slices white cheese Toppings: ¼ cup mayonnaise ¼ cup mustard ¼ cup ketchup ½ head lettuce 1 sliced tomato 8 ham slices 8 slices pineapple must have (canned and drained) 16 pickled jalapenos (or as many as desired) 8 bacon slices (2 per burger) Instructions In a large bowl, add the ground beef, crushed saltine crackers, egg, salt, garlic powder, pepper, and cumin. Mix well. Divide the meat into 8 equal sections. Take one of the sections of meat in your hands and shape into a thin disk. Place the patties onto wax paper. Keep in the fridge until ready to grill. Preheat the grill to 400 degrees F. Grill according to taste. (See below for cooking times) Flip and add a slice of cheese. Set aside as they are cooked. Heat up the buns. Stack the patty on the hamburger bun, add the toppings, and serve. How Long To Cook Burgers Medium-Rare: Grill burgers for 2 ½ to 3 minutes per side. Look for 130-135 degrees F on the thermometer reading. Medium: Grill for 4-5 minutes per side, or until 140-145 degrees F. Medium Well/Well Done: 6-7 minutes per side, or until 155-160 degrees F. To keep the patties warm: Place them in a baking dish and cover with aluminum foil. If you still have food to prepare before serving, turn on the oven to 300 degrees F and leave them in there until ready to assemble. Source; Mama Maggie's Kitchen (From Santa’s Workshop (Dawn))

Mexican Cinnamon Cookies 12 dozen. 2 cups lard, room temperature 4 cups all-purpose flour 3 teaspoons baking powder 1-1/2 teaspoons ground cinnamon Dash salt 1 large egg, separated, room temperature 3/4 cup sugar coating: 2/3 cup sugar 4 teaspoons ground cinnamon Confectioners' sugar, optional Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard. In a small bowl, beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times. Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes. For the coating, in a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks. (From Recipe Tag (Kat))