Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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pick your poison. (at Cafe Gitane @ The Jane Hotel)
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Do The Godzilla Stomp!
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Riding In Style by paul.malon on Flickr.
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Change a Life, Change the Future: Recommitting To End Undernutriton Through the 1,000 Days Partnership
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Vegan buffalo wings! Woo! Recipe here: donteatoffthesidewalk.com/?page_id=68
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Spirit of Enterprise: Dave Anderson Serves Up Some Rib-Sticking Business Advice
Name: Dave Anderson Title: Founder of Famous Dave’s of America...
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32 posts tagged mexican food
Sweet Potato and Roasted Chicken Tostadas
I made these tostadas for lunch from leftover roasted chicken and sweet potatoes. Holy crumbs! This was so fresh and delicious! I highly recommend this delicious take on leftovers.The sweet potato on the bottom of the tostada gives the whole dish a very nice savory sweetness, yum! You can easily make this vegetarian by eliminating the chicken, maybe swap it out for the black beans on the tostada.
Heat oven to 400.
Crisp organic corn tortillas on a cookie sheet in the oven with olive oil spray, or in a skillet with some oil.
Shred cooked chicken, season with salt, pepper, ancho chili powder, coriander powder, cumin, and smoked paprika.
Chop 1/2 of 1 small sweet or purple onion and mince some garlic, saute for a few minutes in a little olive oil, add the chicken and heat through until fragrant. Set aside.
Spread roasted sweet potato on the crisped tortillas, add the cooked chicken and aromatics. Place on a cooke sheet and add sime queso fresco, bake for a few minutes to heat through.
Top with shredded lettuce, chopped red peppers, chopped avocado, chopped purple onion, chopped tomatoes, chopped cilantro, a little queso fresco and hot sauce. Serve with a side of rice and beans and lemon wedges. mmmmmmmm.
Spicy Shrimp Tacos with Sweet Avocado Cream
Happy Taco Tuesday Tumblrs! This was our delicious lunch today. The greens and herbs in this dish came from our back garden. It’s getting hot here so I’m trying to use up the salad greens before they bolt. Salad greens like cool weather, and it was 100 here yesterday. I’m still going to try to grow some in the shade this summer. I bet it will work. I love our home grown garden salads. I especially love the Arugula! It’s spicy and delicious and tastes so amazing fresh out of the garden.
Here’s how to make these yummy shrimp tacos:
For the Avocado Cream dressing, blend 1 or 2 avocados with 1 cup plain yogurt, the juice of 1/2 lemon, 2 tblsp Cider vinegar, a small smashed garlic clove, a small handful of chopped cilantro, handful of chopped parsley, a drizzle of honey, and salt and pepper. (This dressing keeps in the fridge for about 5 days.)
Heat a grill pan to high. Heat a few organic corn tortillas on the hot grill pan and set aside.
Marinate the shrimp with 2 tsp coconut oil, the lemon juice from the other half of the lemon, a sprinkle each of ancho chili powder, chipotle chili powder, ground coriander, freshly smashed garlic or garlic powder, salt and pepper. Sear the shrimp on both sides until cooked through, about 2 to 3 minutes.
Serve your tacos with salad greens and chopped tomatoes and the creamy dressing. Yum!
Smokey Beef and Potato Tacos
We grew the potatoes in these tacos, the limes are from our neighbors tree. The second picture is my potato harvest from yesterday. Potatoes like sunny, cool weather. It’s easy to grow them, especially in a barrel or in grow bags, that way you can just dump the whole thing out when they’re ready to harvest. Plant them low in the container, and hill the dirt up and mulch with straw as they grow to get multiple layers of harvestable potatoes.
These beef and potato tacos are delicious! Using potatoes helps stretch your food dollars. You can make these vegetarian by omitting the meat all together.
In a skillet, olive oil, chopped onion, diced potatoes, salt and papper. Cook until caramelized and cooked through. Set aside.
Brown 1/2 lb grass fed organic ground beef with 1 small chopped onion or shallot, add minced garlic, and a sprinkle of each of the following spices: coriander powder, smoked paprika, chili powder, garlic powder, onion powder, dried basil and season with celery salt and pepper. Deglaze the pan with a little beer, wine or water.
Chop lettuce, slice tomatoes, & grate cheddar cheese. Heat small corn tortillas on each side. Serve the meat and potatoes inside the taco shells and garnish with shredded lettuce, tomato, cheese, guacamole, sour cream, lime wedges and salsa. Yum!
Green Chili Enchiladas with Turkey and Black Beans
This was so good! It’s spicy and tangy and sweet. Yum. I love enchiladas. This is a good way to use turkey leftovers because it tastes completely different than Thanksgiving dinner. So you don’t feel like you’re having Thanksgiving leftovers, again.
In a skillet, saute 1 large chopped onion and 4 cloves of garlic in olive oil. Season with salt and pepper. Cook until sweet and translucent. Set aside a few tblsp of this mixture for the inside of the enchiladas.
Char the skin of 2 green chili peppers under the broiler. Once the skin of the peppers is charred, put them in a bowl and cover it to steam. Peel the peppers, de-seed and chop. Add the peppers to the skillet with the remaining onions and garlic. Season with celery salt and pepper, cumin, fresh chopped cilantro and a sprinkle of coriander powder. Add 1 cup or so vegetable or chicken stock and simmer for a few minutes. Remove to a blender and blend. Add fresh lime juice to taste. I used the juice of one whole Meyer lemon and it was great. Blend again and Set aside.
Turn the oven to 375. Shred leftover turkey, mix it with rinsed and drained black beans, the cooked onion and garlic, 1 small chopped tomato, 1/2 tsp Ancho chili powder, and some fresh chopped cilantro. Add a little of the sauce. Roll a few tblsp of the mixture in flour tortillas and set in a baking dish. Cover with the green chili sauce, cheddar cheese and bake for 20 minutes until hot and melted. Garnish with sour cream and chopped cilantro.
p.s. This is the scratch version for the green chili sauce, if you’re in a hurry, or need a break from cooking, you can buy a can of green chili sauce and use that.
Huevos Rancheros
This is so delicious! It’s cheesy and bubbly and just spicy enough for breakfast. I love Chili Eggs! In Chicago we used to get a similar dish at a place where they called them “Red Eggs” No matter what you call it, Ancho chili sauce with eggs and tortillas is a delicious way to start off the day. Here’s how to make this easy and delicious breakfast:
Cut one red bell pepper in half and remove the stem and seeds. Turn the broiler on to high and char the skin of the pepper. Place the pepper halves in a bowl and cover with a plate to steam. This makes it easy to peel.
In a skillet, saute 1 small chopped onion. Add 1 or 2 stalks celery, minced. Season with salt and pepper. Once the veggies cook down a bit add about 2 tblsp tomato paste (I keep the kind in a tube in the deli drawer of my fridge for recipies like this one) and 1 cup chicken or veggie stock. Season with fresh chopped cilantro, 1 tsp Ancho Chili powder, 1/2 tsp smoked paprika, celery salt and pepper. You could also add a little cumin, but I wasn’t in a cuminy mood when I made this.
Simmer to thicken the sauce. Add the peeled and chopped pepper. If you’re feeding a lot of hungry people, or if you make this for dinner, you could add rinsed and drained black or pinto beans at this stage, along with more tomato paste and stock.
Once the sauce is bubbly and hot and the vegetables are cooked, about 5-10 minutes, scoot the veggies to the side a bit creating little wells, and crack two or more eggs into the sauce. Let it simmer to cook the eggs. Top with some cheddar cheese and pop in the broiler for a minute, being careful not to overcook the yolks like I did.
Crisp some tortillas in a pan with oil, or toast them in the broiler with olive oil spray. Serve the eggs and sauce over the crispy tortillas, garnish with fresh chopped cilantro or flat leaf parsley. Yum!
Traditional Enchiladas
I love home made Mexican food! I made these over the weekend and they were so good!
In a skillet brown 1 lb organic grass fed ground beef. Drain off any extra fat. Add 1 small chopped onion, 4 cloves minced garlic and 1 bell pepper, chopped. Season with salt, pepper, cumin and ancho chili powder. Add 1/2 cup chopped cilantro. Cook together for a few minutes. Turn off the heat and set aside.
To make the sauce, sauté 1 onion and 4 cloves garlic in olive oil. Add 1 tblsp butter and 1 tblsp flour and make a roux, along with salt and pepper and a little Ancho chili powder. Once the flour cooks out a bit, add 2 cups chicken broth, or veggie broth or water, and 1 can enchilada sauce,( or tomato sauce and chili powder) Simmer over med low heat until it thickens and all the flavors come together. Taste and add celery salt and pepper if needed. (the can of enchilada sauce probably already has salt and pepper in it)
Butter a casserole dish. Add some of the sauce to the bottom of the dish. Heat corn tortillas in a skillet (or in the hot sauce) and roll a couple tblsp of the meat into the center of each one. Layer them seam side down Add the rest of the sauce over the top and cover with 1/2 cup your favorite grated cheese. We used cheddar, but queso fresco would be good too.
Cook in a hot oven 400, for 20 min until bubbly. Serve with rice and beans, salad and chips and salsa. Yum
Breakfast Tacos
I made these delicious vegetarian tacos for breakfast after having too much meat on vacation, and after going all the way to Texas and not enjoying any Mexican food while I was there. Short vacations are hard because you don’t have time to do all the things you want to do. I crave Mexican food, so hopefully I’ll get to go to Austin again soon and enjoy some authentic flavors. Until then, I’ll keep making my own and going out to my favorite southern CA Mexican places.
These tacos are made with crisped potatoes, sweet garden tomatoes, savory spices and crunchy lettuce. Yum!
In a skillet, Add 1 or 2 tblsp olive oil and 2 or 3 diced organic red potatoes, depending on how many you’re cooking these for. Add 1 diced sweet onion, season with celery salt and pepper. Saute the potatoes and onions until crisp and cooked through, about 15 to 20 minutes. Add 1 crushed garlic clove, a pinch of smoked paprika, 1/4 tsp Ancho chili powder, a sprinkle of coriander powder, and a dash of cumin.
Slice tomatoes and avocados, grate cheddar cheese, wash and slice lettuce, chop cilantro.
Heat taco shells in a low 325 oven for 3 or 4 minutes.
Serve your potato tacos with plain yogurt, olive garnish, lemon wedges and hot sauce. Yum!
Turkey Tacos with Red Jalapeño Salsa
Mmmm, tacos… These are better than anything you might get at a corner taco place. These are actually better than anything. I love tacos. Especially the kind with savory crumbled meat. However, chain restaurant food always makes me wonder, “What exactly did I just eat?” So, I like to make my own at home. That way I know what foods are in my food.
In order to get the “all day cooked” taste of the corner tacos, I slow cook the lean ground turkey with olive oil, garlic, chili powder and other aromatics. Here’s how we made this:
Add to a skillet a little olive oil, sauté one chopped shallot, 1 small chopped onion, 2 or 3 fresh chopped garlic cloves, and 1/2 red jalapeño pepper, seeded and minced. Season with celery salt and pepper. Add 1 lb free range ground turkey and sear until parts of it get golden brown. Break the ground turkey apart as it cooks with the aromatics.
Once the meat is mostly cooked, deglaze the pan with 1/2 bottle of beer, drink the other half. Add 1 tsp ancho chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, a sprinkle of garlic powder, a sprinkle of onion powder, black pepper and salt and fresh chopped cilantro. Cover and turn the heat way down. Slow cook for about 40 minutes or more, stirring occasionally and adding more beer or stock as the liquid evaporates. Cook until very tender.
Meanwhile, grate cheese (we used cheddar and queso fresco), chop lettuce (these were from our garden) chop tomatoes and avocado, slice lime wedges.
I also like to make a little fresh hot salsa for this by combining some of the chopped tomato with the other half of the minced jalapeño pepper, salt & pepper, chopped cilantro and crushed garlic and lime or lemon juice.
Heat oven to 350 and cook taco shells according package directions. These were organic blue corn taco shells. Assemble tacos with meat on the bottom, tomatoes and avocados, lettuce, cheese, and the spicy salsa. Yum!
Vegetarian Fajitas
These were so deliciously yummy! I love fajitas! We made this for dinner last night and had leftover portabellas, peppers and tortillas, so I had to make it again for lunch today. It’s one of those things that’s so good you have to have it again right away. Yum!
These were simple to make and take about 5 minutes to throw together. Make the slaw and slice all the veggies first, because the cooking goes fast.
For the cabbage slaw: Thinly slice 1/4 of a cabbage, place it in a bowl and dress with 1/4 tsp garlic powder, lemon juice from half a lemon, 1 tsp red wine vinegar or cider vinegar, 1/2 tsp sugar or honey, 1 tsp mayo and 2 tblsp plain yogurt,sprinkle of celery salt and pepper. Put the dish in the fridge to chill while you make the fajitas.
Slice portabella mushrooms, onions, green bell peppers (from my neighbors garden, Thanks Benny!) Heat a skillet to high. Add a little olive oil and the sliced veggies. Season with salt and pepper and let sear for a minute. Add sweet corn, cut off the cob, or frozen corn kernels. Toss it all around and let cook. Add sliced tomatoes and fresh crushed chopped garlic at the end, along with a little ancho chili powder and some coriander powder, and cook for an additional minute. Total cooking time is about 5 minutes.
Heat a dry pan to warm the tortillas.
Place the seared veggies on the tortilla, top with some of the cold cabbage slaw and a squeeze of fresh lemon and hot sauce to taste.
Yum!
Tater Tot & Tomatillo Shrimp Bites
I was inspired to make this dish from Papas Tacos I enjoyed recently at my favorite Mexican restaurant. These would make great party hors’dourves because they’re decadent, pretty and surprisingly filling. The flavors are so good together. The tangy tomatillo salsa plays off the savory, crunchy tater tots, the sweet shrimp, and the creamy guacamole. They’re so yummy!
Make guacamole by mashing 2 or 3 avocados with 1 crushed garlic clove, the juice of 1/2 large lemon, red pepper flakes, salt and pepper, chopped cilantro, and chopped tomatoes.
Make tomatillo salsa by charring 3 or 4 tomatillos under the broiler, then chop them up with fresh lime juice, crushed garlic clove, a drizzle of honey, a pinch of red pepper flakes, salt and pepper, and chopped cilantro.
Marinate peeled deveined shrimp in 1 shot tequila, juice of 1/2 lime, salt and pepper, red chili flakes, and a little olive oil.
Cut corn tortillas into quarters. Spray a muffin pan with non stick or olive oil spray and press the quartered tortillas into each section. Spritz the tops of the tortillas and bake for 5 to 10 minutes at 350 until crisped. Bake some tater tots along with them.
Heat a grill pan to medium hot and grill the shrimp on both sides for about a minute per side until bright pink and cooked.
Place two tater tots in the bottom of each tortilla cup, top with a little guacamole and one grilled shrimp. Drizzle with some of the tomatillo salsa. Yummy!
Nachos Supreme Salad
I made this for lunch today from leftover taco fixings from last night’s Taco Tuesday dinner, including shredded lettuce, avocado, grass fed beef crumbles, cheddar cheese, and plain yogurt. Even though this is a “salad” it’s a little bit decadent. For a healthier version, use only about 10 chips (appx 140 calories), or baked chips, & go easy on the cheese, ( I used only 1 slice of cheddar at 80 calories, and chopped it into tiny bits. I didn’t miss the extra cheese.) You could also use black beans instead of grass fed beef, and low fat yogurt instead of sour cream. Anyway, be your own food cop. I’m just saying that this dish is a little bit flexible nutrition and calorie wise. And it’s so good!
Here’s how to make this delicious dish:
Taco crumbles: In a skillet saute 1/2 onion, chopped, with 1 lb grass fed ground beef seasoned with salt and pepper, and 1/2 chopped Jalapeño pepper. Cook until browned and no longer pink. Drain in a colander to remove any fat. Deglaze the pan with 1/2 bottle of beer, add the meat back and season with 1 tsp ancho chili powder, 1/4 tsp ground cumin, 1/2 tsp ground coriander and fresh chopped cilantro. Simmer until the beer reduces. Set aside. This is enough taco meat for about 10 tacos with enough left over for nachos the next day.
Chop 1/2 of an avocado, 1/2 of a red bell pepper, about 10 olives, 1/2 tomato, and 1 slice of cheddar (or more to your liking)
Put some chips on a cookie sheet, top with the chopped veggies & cheese. Bake at 350 for about 7-10 minutes. Serve with lots of shredded iceberg lettuce, any kind of salsa, plain yogurt or sour cream, and chopped olives. Delicious!
