Category: Mexican

Queso Chicken Soup

Queso Chicken Soup

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Ingredients
  

  • 2 large boneless skinless chicken breast halves
  • 2 Tbsp taco seasoning
  • 28 oz petite diced tomatoes 2 cans, not drained
  • 1/4 tsp kosher salt
  • 2 c chicken broth
  • 1 c salsa verde or green salsa
  • 8 oz cream cheese softened
  • avocado and Monterrey jack cheese for topping

Instructions
 

  • Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot.
  • Set to manual mode and cook for 10 minutes at high pressure.
  • Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside.
  • Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup.
  • Return chicken to the soup and serve with diced avocado and Monterey jack cheese.

Chicken Enchilada Bowl

Chicken Enchilada Bowl

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Ingredients
  

  • 2 Tbsp coconut oil
  • 1 lb boneless skinless chicken thighs
  • 3/4 c red enchilada sauce
  • 1/4 c water
  • 1/4 c white onion chopped
  • 1 4 oz can diced green chilies

Topping

  • diced avocado, jalapeno, and tomato. sour cream, cheese

Instructions
 

  • In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
  • Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
  • Careully remove the chicken and place onto a work surface. Chop or shred chicken, then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
  • Server over cauliflower rice (or Mexican cauliflower rice), top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings.

Mark’s Guacamole

Mark’s Guacamole

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Ingredients
  

  • 6 avocados ripe
  • 1 yellow onion small, finely diced
  • 4 cloves garlic minced
  • 4 Roma tomatoes diced
  • 1 fresh cilantro bunch, finely chopped
  • 1 serrano pepper seeds removed and finely diced, or more to taste
  • 2 limes juiced
  • 1 tsp salt

Instructions
 

  • Slice avocadoes, remove pit and skins, place in large bowl.
  • Mash avocado with a fork until it reaches desired consistency. I prefer it fairly chunky.
  • Add remaining ingredients and stir together. Adjust salt or lime as desired.
  • Serve, although it gets better after an hour or more in the fridge.

Mark’s Salsa

Pico de Gallo

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Ingredients
  

  • 1 c red onion chopped
  • 2 cloves garlic minced
  • 1 serrano pepper seeded and finely chopped
  • 2 Tbsp lime juice or juice of two limes
  • 4 Roma tomatoes seeded and chopped, or 5
  • 1 bunch cilantro finely chopped
  • 1 tsp salt

Instructions
 

  • Combine onion, garlic, pepper, and lime juice. Let sit 5 minutes.
  • Add tomatoes, cilantro, and salt. Cover with plastic wrap, and let sit in the fridge at least 15 minutes, up to 3 hours for best flavour. Drain excess water before use.

Chorizo, Cherry Tomato and Feta Frittata

Chorizo, Cherry Tomato and Feta Frittata

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Ingredients
  

  • 3 large eggs
  • 3 Tbsp milk
  • 1/2 tsp olive oil
  • 1/2 red onion chopped
  • 1 clove garlic crushed
  • 4 oz chorizo sausage sliced
  • 1/2 tsp crushed red chili peppers or to taste
  • 1 c cherry tomatoes halved
  • salt and black pepper to taste
  • 1/2 c feta crumbled
  • 4 Tbsp cilantro chopped

Instructions
 

  • Whisk the eggs and milk in a 1-cup measuring cup until well mixed. Set aside.
  • Add the oil in a 8-inch cast-iron or oven-safe nonstick skillet over medium-high heat until hot.
  • Stir in the onions, garlic, chorizo and chili and cook until the onions are softened about 4 minutes.
  • Stir in the tomatoes and cook until thickened slightly about 5 minutes. Lower the temperature to medium-low.
  • Pour in the egg mixture, sprinkle feta cheese over and cook until the eggs are almost set, around 10 minutes. Meanwhile preheat the broiler of the oven.
  • Put the pan into the oven and broil until the top beginning to turn golden, about 2 minutes, depending on how hot your broiler is.
  • Remove from oven; sprinkle cilantro leaves on top and cut into wedges.

Chorizo with Creamed Cabbage

Chorizo with Creamed Cabbage

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Ingredients
  

Creamed Cabbage

  • 25 oz cabbage
  • 1 tbsp butter
  • 2/3 c heavy cream
  • salt and pepper
  • 4 tbsp fresh parsley finely chopped
  • 1/4 lemon the zest

Fried Chorizo

  • 4 links chorizo sausage or other high-quality sausage
  • 1 tbsp butter for frying

Instructions
 

  • Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving.
  • Shred the cabbage using a food processor, mandolin or sharp knife.
  • Sauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.
  • Add heavy whipping cream, and bring to a light boil. Reduce heat, and let simmer until the cream is reduced. Season with salt and pepper.
  • Add parsley and lemon zest before serving with the fried chorizo.

Keto Burrito Bowl

Keto Burrito Bowl

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Ingredients
  

  • 1 lb ground beef 450g
  • 3 Tbsp olive oil
  • 1/2 yellow onion minced
  • 1 medium head of cauliflower or one packet of riced cauliflower
  • 1 small can diced tomatoes drained
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp chili powder optional
  • 1 tsp cumin
  • 1/4 c beef stock or vegetable, low sodium
  • 2 c shredded Monterrey Jack or Mozzarella
  • Salt and fresh cracked black pepper

garnish

  • tomato fresh, diced
  • 1/2 bell pepper
  • 1 jalapeno sliced
  • 1 avocado diced
  • 1/4 red onion minced
  • Fresh chopped cilantro
  • Lemon or lime slices

Instructions
 

  • Rinse and break the cauliflower head into small florets and roughly chop in a food processor.
  • In a large skillet, sauté minced onion in 2 tablespoons of olive oil, until softened.
  • Add ground beef to the skillet and season with salt and pepper. Cook over medium high heat until beef has started to brown and rendered most of its water. Remove from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon olive oil and sauté cauliflower rice for about 2 minutes. Stir in onion powder, garlic powder, paprika, chili, and cumin. Mix well and continue to cook for a couple of minutes; then add diced tomatoes and broth. Bring to a simmer, and allow the juices to reduce a little. Adjust seasoning if necessary.
  • Add beef and onion back to the skillet and give a quick stir (you can also keep beef on top of cauliflower for serving if you like). Sprinkle with shredded cheese, cover the skillet and let set for 2-3 minutes off heat to melt cheese.
  • Garnish with fresh tomatoes, red onion, avocado, Jalapeno, bell pepper, cilantro, and lemon slices.

Sausage Taco Cauliflower Rice

Sausage Taco Cauliflower Rice

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Ingredients
  

  • 1 lb Italian sausage
  • 1 Tbsp butter
  • 1/3 c red onion diced
  • 1/3 c green pepper or Jalapeño, diced
  • 3 cloves garlic minced
  • 1 medium can diced tomatoes or 3 tomatoes, seeded and diced
  • 1 12 oz bag steamed riced cauliflower (or 1 head cauliflower riced)
  • 2 Tbsp homemade taco seasoning or taco seasoning packet
  • 3/4 c chicken stock
  • 1 1/2 c cheddar cheese or mozzarella
  • 1/2 c Monterrey jack cheese
  • fresh cilantro chopped, for topping

Instructions
 

  • In a cast iron skillet, melt butter, add the sausage and cook over medium-high heat until cooked through, breaking up the sausage with a wooden spoon. Stir the red onion, pepper, and garlic into the meat and saute for one minute, until fragrant.
  • Steam the riced cauliflower in the microwave according to package directions.
  • Add homemade taco seasoning, diced tomatoes, chicken broth, and cauliflower rice to the skillet. Stir well to combine then cook on medium-low heat for 5-7 minutes until extra liquid is absorbed. If the mixture gets too thick to your taste, add a little more chicken broth.
  • Simmer on low covered for 5 minutes. Adjust seasoning with salt and pepper if needed.
  • Sprinkle shredded cheese on top, cover and simmer until cheese is melted. Garnish with fresh chopped cilantro and serve immediately.

Notes

Note: You can also garnish with jalapeños, lime slices etc…

Quick Chili

When you get home at 6 and you still want to make chili…

Quick Chili

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 1 cup

Ingredients
  

  • 2 lb lean ground beef or beef / pork blend
  • 1 green pepper finely chopped
  • 1 large yellow onion finely chopped
  • 2 14.5 oz cans diced tomatoes
  • 1 6 oz can tomato paste
  • 2 c beef stock
  • 1 1/2 Tbsp chili powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 4 Tbsp garlic minced

Instructions
 

  • Add ground beef to a large stock pot, and crumble the beef. Add chopped green pepper and onion. Cook on medium high, stirring occasionally, until beef is browned. Drain if needed
  • Once ground beef is cooked, add remainder of ingredients. Stir. Cover and let simmer for 20 - 25 minutes.
  • Add extra salt or pepper to taste. Top with green onions, avocado, cilantro, or onion.