Mexican Pizza - Taco Bell Style

Mexican or Italian - we all love pizza. Mexican Pizzas are delicious corn tortillas topped with beans, sauce, cheese  and all the yummy toppings you can imagine at right at your kitchen. You can eat without guilt because you know what ingredients are there and it's fresh.

so lets not waste any time and get back to cooking. This recipe is for single serving so adjust as needed.

Ingredients :
2 Medium flour tortillas (i used Whole wheat)
1/2 cup oil
1/4 cup re fried beans
1/4 cup cheddar cheese
1 tablespoon green onion
2 tablespoon taco sauce
1/8 cup tomato chopped
dollop of sour cream and guacamole

Preparation:
Heat oil in a small frying pan. Fry tortillas one at a time until golden and crispy and then drain on paper towels.
Warm the beans  in a pan over low heat or in the microwave. If you are using canned beans, you may want to thin them out with a spoonful or two of water. Carefully spread 1/2 of the beans on one of the tortillas. Top the mixture with the other tortilla.

Spread the taco sauce on the top of the filled tortillas. Add the cheddar to the top and heat under a broiler until cheese is melted.

Sprinkle onions and tomatoes on the top of the melted cheese and serve with a dollop of sour cream.

Sending this to Cooking made easy with cheese and paneer Event

Spice Trail to Mexican spices
Carole's Chatter: Food on Friday: Pizza

"Un"fried Green Tomatoes

We all love fried food no matter in deep down we know that its not good for us. But still we just go for it. Here is the recipe we all love but the catch is it's baked. Yes you can have all the goodness of green tomatoes but without guilty feeling. If you still want to make it you can fry it. This go very well with Remoulade Sauce.

Ingredients


1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash sugar
3 green tomatoes, sliced into 16 slices (1/2-inch)
1/3 cup nonfat milk
cooking spray

Directions:

1.Preheat oven to 400°.
2 .To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.
3. Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes, turning after 15 minutes.

Remoulade Sauce

Ingredients

• 1 1/4 cups mayonnaise
• 1/4 cup mustard (Creole mustard if possible)
• 1 Tbsp sweet paprika
• 1-2 teaspoons Cajun or Creole seasoning
• 2 teaspoons prepared horseradish
• 1 teaspoon pickle juice (dill or sweet, your preference)
• 1 teaspoon hot sauce (preferably Tabasco)
• 1 large clove garlic, minced and smashed

Method

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Yield: Makes about 1 1/2 cups.

Sending this recipe to 

http://priyaeasyntastyrecipes.blogspot.co.uk/2012/01/healthy-diet-event-host-line-up.html

Vegetable and Bean Chili

With some cheese quesadillas this is a meal itself or you can say Mexican version of Grilled cheese and soup. It's so easy to make and taste awesome.

Ingredients : 

1 Onion chopped

1 Green Capsicum Chopped

1 Carrot chopped

5-6 cloves of garlic finely chopped

1 Jalapenos Finely chopped

2 tsp. olive oil

1 Tablespoon chili powder

1 teaspoon ground cumin powder

salt to taste

1 teaspoon paprika powder

28-ounce can whole tomatoes, coarsely chopped, with juice

1 can Kidney beans (rinsed)

chopped fresh cilantro and tortilla strips 

Method

Sauté onions, bell pepper,carrot, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. 

Add chili powder, cumin, and salt , paprika and cook, stirring, 1 minute. 

Add tomatoes with juice and  simmer, partially covered, stirring occasionally, 15 minutes. 

Stir in beans and simmer, stirring occasionally, 5 minutes. Stir in cilantro & tortilla strips.

Spice Trail to Mexican spices

Shruti's announcement page co hosted by Sonal’s announcement

LemonKurry: Innovative Recipes 2013:Event By LemonKurry

Quinoa Salad

Quinoa is something that many people may not have heard of before, but those who are familiar with it use and enjoy it on a regular basis.  They enjoy it in things such as quinoa salads for their lunch or dinner. 

Quinoa’s a very nutritious food and the FAO (Food and Agriculture Organization) has compared it to dried milk’s value.  It’s a very good source of protein since it includes all of a person’s amino acids. That means that when someone eats a quinoa salad, they aren’t just getting their greens and vegetables, but they are including something that gives them some protein that’s high quality.  Just one cup put into a quinoa salad puts in 8.14 grams of protein, a lot of zinc, potassium, magnesium, copper, iron, calcium, and phosphorus, making the salad even healthier for the person. 

Here is easy recipe and you can have this salad for lunch with orange juice and you are good to go.

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/4 tsp salt
• 1 green capsicum chopped
• 1 Red onion chopped (apply lime juice)
• half cup thawed corn and black beans
• 1 medium ripe tomato
• 1 medium cucumber, peeled and diced
• 1/4 cup chopped fresh parsley, cilantro, or basil
• 1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews

Dressing:

• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp olive oil
• 1/4 tsp salt
• Fresh ground pepper
• Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger
• 

        Quinoa can be made ahead of time and refrigerated

• Soak the quinoa 5 minutes in cold water
• Rinse thoroughly 2 times, pour off the water and drain through a large fine mesh strainer
• Place in 2 qt pot with the water and salt
• Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes
• Remove from heat and set aside to cool.
• Add all the vegetables.
• Blend dressing ingredients with a whisk or shake in a jar
• Gently combine veggies, walnuts, quinoa and dressing in a large bowl
• Cover and chill, or serve immediately.
• 
• LemonKurry: Innovative Recipes 2013:Event By LemonKurry
• Divya's culinary journey: Event Announcement- Cooking with Seeds- Quinoa/ Ragi
• http://theyogivegetarian.blogspot.com/2013/05/ingredient-of-month-20-quinoa-and-event.html#!/2013/05/ingredient-of-month-20-quinoa-and-event.html
  
  
  
  
  

Nutella Baklava Shells

Happy Birthday to me. Yes everyone it's my birthday and I wanted to start my year with some sweet dish, not any sweet dish but my elder sister's favorite.so sis this one for you on my day.  And this one 100% my original idea. It's so easy and less sugary , buttery still we can enjoy the goodness of Baklava.

serves : 6 people

cooking time - 20 minutes

Ingredients

• 3/4 cup honey 
• 1/2 cup water
• 1 (3-inch) cinnamon stick
• 1 cup hazelnut-chocolate spread ( Nutella) 
• 1/2 cup toasted hazelnuts, coarsely chopped
• 1/2 cup roasted pistachios, coarsely chopped
• 1/3 cup blanched toasted almonds, coarsely chopped 
• 1/3 cup toasted walnuts, coarsely chopped 
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt 
• 30 shells frozen phyllo shells (ready made)

Method

1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.

2. Dip the shells just for second in this liquid so they become slightly sweet and keep it in dish. Take a spoon and fill the shells generously. if you desire , spread thin Nutella layer on each shells.

3. Enjoy.

LemonKurry: Innovative Recipes 2013:Event By LemonKurry

http://caroleschatter.blogspot.co.nz/2014/03/Middle-Eastern-food-recipe-links-Food-Friday.html

Avocado fries with Chipotle ketchup

Tell me you don't like fries? Me and kids love french fries. but it is not healthy everyone knows. so what are the other options? here one of it. A ripe buttery avocado , battered and fried is a healthier version of potato fries. It goes very well with chipotle ketchup. Try it and you want it more.

.

Avocado Fries: oil (frying) 2 avocados (beginning to ripen) 1 cup flour 1 tsp cumin 1 tsp coriander 1 tsp salt 1 tsp white pepper 2 eggs 12 cup milk 1 cup panko (japanese bread crumbs)

Chipotle Ketchup: 2 tbsps extra virgin olive oil 1 onion (diced) 3 cloves cloves garlic (diced) 1 chipotle chile (adobo chopped) 4 roma tomatoes (chopped) 12 tsp chinese five spice powder 14 cup cider vinegar 12 cup light brown sugar

Directions:

1. For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.
2. Add chipotle pepper and tomatoes, cooking over low for 5 minutes.
3. Add spices, vinegar and brown sugar, simmer for 8 minutes.
4. Puree in food processor, add salt to taste.
5. Heat oil to 350 degrees in deep fryer.
6. Cut avocado in half, remove seed, quarter each half, gently peel skin away.
7. Combine flour, cumin, coriander, salt and pepper in flat bowl.
8. Put Panko in another flat bowl.
9. Lightly beat eggs and milk, and put in yet another flat bowl.
10. Dredge avocado slices in flour, then egg mixture, coat with Panko.
11. Deep fry until golden brown.
12. Remove from oil and place on paper towels to drain.
13. Serve with Chipotle Ketchup.

Mango Mousse

I like to try new recipes but it doesn't have to be so long and hard. When ever I have guests coming over would like to make something easy but special. That's when I came across this recipe. you need only 3 ingredients and your dish is ready.How hard it can be.

Ingredients :
2 cups mango pulp ( I used canned one)
2 cups cool whip topping, thawed
1 cup sour cream

Method
Just mix them and fold them very gently.
chill for about 2 hours.
Served with shaved almonds or mango pieces. Enjoy.
Inspired from here

sending this to http://cooksjoy.com/blog/2012/10/diwali-bash-event-announcement.html


http://www.spicytreats.net/p/hits-event-schedule.html
http://kausers-kitchen.blogspot.com/2013/05/my-first-event-mango-delights.html

Chickoo (sapota) & Almond Kheer

I wanted to try something new with the tradition Kheer and one fellow food lover come up with idea and I experimented with little changes. And I have a new sweet dish for the company tonight. Make Kheer as you always make, when its almonst time to done, add chickoo puree and slices of almond in it. mix properly, Chilled and served.

Menu Finds with Weekend Gala Extravaganza Dinner Party #5

http://nivedhanams.blogspot.in/2013/05/authentic-indian-sweets-w-giveaway-for.html

Baked Chimichanga with Grilled Vegetables

We all are becoming health conscious but still want to eat delicious food. We can not survive only on smoothies or juices or bland diet food. In my house we love mexican food. I always make Fajitas, Burritos, Enchiladas, Quesadillas. But its been a while I made chimichanga and my husband make a demand of it. so went to supermarket , got big Jalapenos Cheddar Burrito style tortillas. Rest of the ingredients at home always.  and Diner is ready.

I grilled Zucchini,  Eggplant, Onion, Corns, Jalapenos, Garlic, Carrot with black beans.

Once grilled, chopped nicely so it doesn't fall out when u eat it.

Heat just one tsp oil, add all the veggies, paprika powder, garlic powder, taco seasoning, salt and dash of tabasco  sauce.

Let it cool down. and stuffed it in tortillas with cheddar cheese. Heat a nonstick pan, spray oil and cook  till it become crispy outside and cheese melt inside. Serve it with Salsa, Guacamole and sour cream.

Ingredients

Vegs of your choice grilled and chopped
Paprika , salt, seasoning & Garlic powder as per your taste .
1 cup cheddar cheese

To seal the tortillas, make paste of white flour with water and apply on corners of tortillas so it stick together.

Enjoy.

Spice Trail to Mexican spices 

Oats Upam

I wanted to make something fast for lunch and get back to my routine work. My husband love upma, but I dont like to make it with rava. So I was going thru my pantry and I saw Quick Oats. I thought why not this instead of Rava. And voila, Lunch is served.  There are lots of recipes and variation you can do in this. You can add what ever vegetables you have on hand and make it. I wanted to make it fast and I love corn so I used that only.

Serves 2
cooking time  - 15 minutes


Oats - 1 Cup (dry roast for 5 mints and cool)
onion - 1 finely chopped
Corn - 1 cup
Green Chilies - 2 finely chopped
Ginger Grated
Salt, lime juice
Turmeric Powder
Pinch of sambhar powder

Tempering
Oil - 3 TSP
Mastard Seeds, Curry leaves, White Urad Dal. Cashews.

Method :
Heat Oil and add Temering ingredients. Saute for few minutes. Add Green Chilies, ginger. Mix it well.
Add Onion and cook for 2-3 mints . Then add corn. add salt and Turmeric powder and sambhar powder.
Add oats and just sprinkled some water to mix it. adjust seasoning and add lime juice. Served warm.



http://nandooskitchen.blogspot.in/2013/09/healthy-breakfast.html

Nivedhanam: Mission–Breakfast  CookCookandCook andThoushaltcook 

No Bake cookies

This week was very short and excited. Kids started school and I wanted to treat them  and me with something nice. But I didn't wanted to stand in front of gas or heat up the oven. So I got this recipe to stop my cravings for sweet dish and healthy substitute too.

• 2 cups sugar
• 1 stick  margarine or butter (I used butter)
• 3 Tbsp. cocoa powder
• 1/2 cup milk
• 1/2 cup crunchy peanut butter
• 1 tsp. vanilla extract
• 3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.
Makes 2 dozen 3 inch cookies.

*If you boil the mixture to long it will make the cookies dry, if you don’t boil long enough the cookies won’t set properly!!!


Sending this recipe to this event.

Nivedhanam: Mission–Breakfast  CookCookandCook andThoushaltcook