Tex Mex Wonton Cups

Entertaining should be fun for both the guests and the host. Putting together some good drinks and easy appetizers is always a crowd pleaser and less stressful for the host too. This makes getting together with friends, chatting and sharing bites all good memorable times. And it is so much fun to play around with the party snacks. Last time I made wonton cups appetizers with traditional Asian flavors. So this time around I filled them up with Mexican. What I really love about these is how easily they are available almost everywhere nowadays and allow one to get creative. Needless to say, they get ready in jus few minutes. I like to use Hong Kong style wonton wrappers as they are little thicker and hold better while baking. So let’s get cooking :)

To prepare what I have above in the picture, you would need -

24 wonton wrappers, HK style
1 can organic black beans, washed and rinsed
1 red onion, chopped
1 red bell pepper, chopped
1/2 cup frozen corn, thawed
2 Tbsp cilantro, chopped
1/2 tsp red pepper flakes
1/2 tsp cumin powder
salt to taste
some cheese to garnish

• Preheat oven at 375 deg F
• Arrange the muffin pan with 2 wonton wrappers in each to make a cup, that we would use for our filling.
• Bake for 7-9 mins.
• Meanwhile, heat a pan with little oil. Saute onion, bell pepper, corn and black beans, in the specified order. Add the salt and the spices and cook for 2-3 mins. Let it cool for 10 mins.
• Once the wonton cups are ready, assemble them with the filling and top with cheese.
• Bake in the preheated oven at 375 deg F for 6-7 mins.
• Top with sour cream (optional)

Homemade Baked Corn Tortillas Chips

Dip & Crunch! Isn't it the most enjoyed way to snack. It is timeless. Also a bag of nachos is never as satisfying as the fresh basket of chips served in a restaurant. Freshness speak for itself. So since I started making homemade baked chips, I never feel like going back to a pre packed bag. Its a great way of moderation too and lets you indulge just enough. And they are baked. Way to go!

Just beware...its so simple and quick to make that you gotta resist yourself from doing it too often.

Baked Tortilla Chips Recipe
4 medium corn tortillas
1 Tbsp olive oil
1/2 tsp cayenne pepper
1/2 tsp cumin powder
1/4 tsp salt

• Preheat oven at 350 deg C
• Cut each tortillas in 8 wedges.
• In a bowl mix oil, cayenne pepper, salt and cumin powder. Throw in the cut wedges and fold well to lightly coat the wedges.
• In a large or two small cookie sheet pans, line the wedges in a single layer and leave 1 inch of space between them.
• Bake for 12-14 min

Super Healthy Veggie Nachos

I know nothing about American football but i love the game foods. So I would never miss on a game day party. When snacks become meals - its delish! But got to keep it healthy too. No need to give up on your favorite game snack foods, make them at home and keep it healthy. As you control what goes in and stays out :)

Simple is always the best. These days you can find a variety of artisan tortillas with attractive labels. But before they fool you, turn to the back and watch the list of ingredients. It will be long. That should be the first alarm. Rest is history. Corn tortillas are least in calories and are made with the simplest of home ingredients. And they make the best homemade tortillas chips. Load them up for nachos.

Recipe

10 corn tortillas, cut into eight triangles

2 avocado

2 red onion, diced

2 roma tomatoes, diced

1 bunch cilantro

3-4 jalapeno peppers

1/2 cup corn

1 lime

1 cup re-fried beans, Amy's light in sodium traditional refried beans

1/2 cup shredded Mexican cheese, of your choice (I use pepperjack & cheddar)

1/4 cup greek yogurt

2 Tbsp cumin powder

2 Tb paprika

3 cloves garlic, finely diced

salt to taste

**Baked Corn Tortillas Chips

• Preheat oven at 350deg
• In a bowl mix, 1 Tbsp each of oil, cumin, paprika, salt and tortillas triangles. Mix well. In a large cookie sheet, bake each side for 10-12 min. Crispy chips ready!

**Pica De gallo

• In a bowl, mix together 1 diced onion, 2 tomatoes, cilantro, juice of 1 lime, 1-2 dice jalapeno, salt

**Beans Stuffing

• In a pan, heat little oil. Saute'  garlic, 1 onion and 1-2 jalapeno peppers.
• Add the re-fried beans and some water to help the beans to break down.
• Simmer on low flame for 3-4 mins.
• Remove from heat and add corn, cumin and paprika.

**Assemble Nachos

• In a dish, layer half of the chips. Top with half of the beans mixture and cheese.
• Repeat the above step, creating a second layer.
• Pop in the warm oven for 10 min for the cheese to melt.
• Outside of the oven, coat the nachos with pica de gallo. 
• Top with chopped avocado and Greek yogurt dollops.

Serve with an extra dash of lime juice. Enjoy! 

¡Buen provecho

mexican

Spanish Quinoa Pilaf

Some call it the world's healthiest food - Quinoa. The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa. By now most people know that Quinoa is a seed and not a grain. Quinoa is mostly known for its high protein content. But in reality, Quinoa is much more than that. Its the kind of protein that Quinoa carries.Its protein is a perfect balance of all 9 essential amino acids essential for human nutrition; unlike any other plant based protein source. It also provides twice the calcium over whole wheat. Quinoa overcomes the shortcoming of most grains in terms of heart-healthy fat content. About 25% of quinoa's fatty acids come in the form of oleic acid, a heart-healthy monounsaturated fat. The antioxidant and anti-inflammatory phytonutrients in quinoa also make it a likely candidate for cancer risk reduction in humans.

Other than the nutritional benefits, the great thing about Quinoa is its fast cooking and great tasting with a nice nutty flavor. One of my favorite Quinoa recipes is the Spanish Quinoa Pilaf. Its bright, tangy and nutty. Tastes great warm and cold.

Recipe
serves 4
3/4 cup quinoa
1 red pepper
1 red onion
1/2 cup canned tomatoes (prefer no salt added)
1/2 cup frozen corn
1 cup water/chicken broth/vegetable broth
1/4 cup cilantro, roughly chopped
1 tsp garlic, chopped
1/2 tsp cumin powder
1/4 tsp cayenne pepper
1-2 tsp lemon juice
salt to taste

• Heat oil in a skillet. Add chopped garlic, onion and red pepper and saute until onion is translucent.
• Now add the canned tomatoes, quiona and dry spices and saute for a couple of minutes.
• Add the water or broth and bring it to a boil. 
• Cover and let it simmer on low for 15 min.
• After 15 min turn of the heat, uncover and let the pot cool a little bit.
• Add the chopped cilantro and lemon juice and slowly fluff the quinoa with a fork.

mexican

Mexican Vegetarian Casserole

Mexican Fiesta In A Dish

This recipe truly celebrates Mexican cuisine, all in one dish. It is an absolute party pleaser.  With loads of veggies, full of fiber from the beans and corn tortillas and protein from the fresh queso fresco cheese, it fits in perfect in the plates of those watching their diet too. It is great for the cook as it can be assembled in advance and baked and served just when required. It is a great casserole with burst of flavors.

I used a lot of fresh veggies for this casserole. But it still uses canned products. So I carefully shopped for low sodium canned products and part skim milk cheese. I would suggest to take your time for grocery shopping and read those labels at back. If it says fat free in the front, do not be fooled and read what complex ingredients have been added instead. The ingredients name may confuse most. But a simple rule of thumb, if it looks too complex to read, it probably is too complex for your body to handle. Keep it simple. Most of the complex reading names are preservatives or some kind of synthetic sugar.

Getting back to our recipe now :)

Recipe
Servers 10
1 green bell pepper, large, chopped
1 red bell pepper, large, chopped
1 onion, large, chopped
1 cup mushrooms, chopped
1 cup frozen corn
4-5 cloves garlic, chopped
2 jalapenos, finely chopped
1.5 tsp cumin powder
1.5 tsp cayenne pepper
10 yellow corn tortillas
1 can fire roasted tomatoes, low sodium or no salt added
1 can black beans, low sodium
1 can vegetarian ferried beans, low fat (optional)
2 oz cacique queso fresco, part skim milk cheese
2 oz salsa, your choice (store bought or home made)
10 Tbsp enchilada sauce
1/2 cup shredded Mexican cheese, 2% milk cheese
1/2 cup olives

• Preheat oven at 350 deg
• In a pan heat 1 tbsp oil. Saute garlic, jalapenos, onions, peppers, mushrooms, corn. Cook for 5-6 min.  Add black beans and tomatoes  Add cumin powder and cayenne pepper. Keep aside.
• In a cookie sheet, line all corn tortillas and bake in preheated oven for 4-5 min.
• In a small bowl, mix together re-fried beans and salsa.

To assemble the casserole

• In a 9 by 13 baking dish, line 5 tortillas. Cut them if you feel like to fit in properly in the pan. In halved them to arrange.
• Layer with half of the veggies and beans mixture to cover the tortillas.
• Create the second layer using half of the salsa and re-fried beans mixture.
• Create a third layer by lightly spreading 1 oz of queso fresco cheese.
• Repeat above 3 steps with the remaining ingredients.
• spread evenly the enchilada sauce.
• Spread the shredded mexican cheese and olives on the top.
• Bake in a preheated oven for 30 min; 20 min covered and 10 min uncovered. 

mexican

Corn Peas Tater Tots Patties

Some cleanups are delicious :) :) 

Every 1-2 months I like to cleanup my freezer and start over. Last weekend was one of those days. But a coincident that my fridge too was all empty. Nothing to cook. As I was in no mood to eat out and just laze around at home, I noticed I had just enough frozen corn, peas and tater tots for some kinda warm toasty patties. I made two platters, one for my husband one for myself and lunch was done - indeed a healthy one.

Recipe
Serves 8
1 cup frozen peas
1 cup frozen corn
10 pieces tater tots
salt to taste
1 tsp red pepper flakes
1/2 tsp cayenne pepper
1/4 tsp black pepper powder
1 slice whole wheat bread

• In a bowl, microwave peas, corn and tater tots for 3-4 min.
• Crush well with hands when they are at room temperature. Trust me, no tool works the wonder of your hands.
• Add all the spices and salt and mix well.
• In a food processor, tprocess the slice of bread to make fresh bread crumbs.
• Heat a griddle on medium high and coat with nonstick cooking spray.
• Make round patties and cover both sides with bread crumbs.
• Cook on medium heat, each side for 3-4 min.
• Serve hot with ketchup or mayo or any dressing you like.

mexican

Whole Wheat Corn Muffin (No Oil)

Stone ground cornmeal, whole wheat flour, a little hint of sweetness from honey and not a touch of oil ..... mmmm mmmm good eats.

Cornmeal is a wholegrain containing long list of nutrients like riboflavin, vitamin B6 and K. It contains essential minerals like iron, magnesium, potassium, zinc. Eating cornmeal makes the cell in the colon stronger speeding the antioxidant action. It helps weight loss too as it contains fiber.

Recipe
1 cup whole wheat flour
3/4 cup stone ground cornmeal
3/4 tsp baking soda
1/2 tsp salt
2 eggs
1 tbsp applesauce
3 tbsp honey
1 cup buttermilk
1/2 cup milk

• Preheat oven at 425 deg.
• Coat the 12 cup muffin pan with cooking spray, or line with baking liners.
• Mix together all the dry ingredients - cornmeal, whole wheat flour, salt, baking soda in a bowl.
• Whisk together all the wet ingredients - eggs, honey, milk, buttermilk, applesauce in a separate bowl.
• Mix together dry and wet ingredients.
• Bake for 15-18 min in the oven.

These corn muffins are savory delight. Moist, grainy and goes perfect with soups or stew. Or just enjoy them alone.

mexican

Cooking Light : Roasted Veggie Fajitas

Cooking light is not always about low carbs and low fat. It can also be about low cleaning, low pans, low mess and low time.

So here is my one of the cooking light dinner nights .... All you need for cooking is one pan from oven to dishwasher.

Roasted Veggie Fajitas. 
(All veggies cut lengthwise)
1 cup red bell pepper
1 cup green pepper
1 cup yellow pepper
2 cup onions red or white
1 cup mushrooms button or portobello
1 cup zucchini
1-2 tsp minced garlic
salt & pepper to taste

1 tsp Fajita Seasoning - create your own in a minute and use as needed
  
   1 tablespoon cornstarch
   2 teaspoons chili powder
   1 teaspoon salt
   1 teaspoon paprika
   1 teaspoon sugar
   1/2 teaspoon onion powder
   1/4 teaspoon garlic powder
   1/4 teaspoon cayenne pepper
   1/4 teaspoon cumin

• Preheat oven to 425 deg F
• Cover the baking sheet with a non-stick cooking spray and spread all veggies. Try not to stack them so they have just enough room
• Toss with the fajita seasoning
• Roast the veggies for about 20 min
• Serve over warm whole wheat or corn tortillas
• Toppings options - lettuce, guacamole, salsa, sour cream 

mexican