Category Archives: mexican

Bob’s Salsa

so, it’s been awhile. . . how is everyone?!  . . .anyone still there? ?  i hope so!

my dad {bob … baab … boob, or whatever you might call him} makes a mean {& delicious} salsa. 

the only issue i have ever had with it {past tense} was the heat. you see, i didn’t like spicy foods when i was younger -i missed out on a lot of good stuff!  so reader beware, this salsa can pack a bit of a punch, but now, that’s what i  l o v e  about it!

we made this salsa for a lazy football sunday the other week.  that’s my favorite part about sundays… football & food – emphasis on the food, though i do love me some football, especially when we play pick’ems!  {pick’ems: go through all the games for the week and pick which team you think will win}

and because i am the one that’s writing this, i get to throw in that i’m pretty darn good at it… sometimes i think matt wishes he had my talent  : )

i hate to share my secret for predicting the winning team, but i’ll give you a hint: teams always play better when their outfits {uniforms} are cuter.  hey, good luck to you!

Bob’s Salsa

an original recipe from my dad {slightly adapted by matt & rachel’s kitchen}


  • 3 large tomatoes diced + 1 small, if desired {for chunky} diced {we used heirlooms in this recipe, hence the lack of a rich red color}
  • 1 medium purple onion, chopped
  • 1 bunch cilantro, leaves chopped
  • 2-3 jalapenos, diced {majority of seeds/insides removed for less heat}
  • 5 tbsp fresh lime juice
  • .5 tsp salt
  • .5 tsp black pepper
  • .5 tsp red pepper flakes
  • drizzle of olive oil


Mix 3 large diced tomatoes, chopped onion, chopped cilantro, diced jalapenos, lime juice, salt, pepper, pepper flakes and olive oil in a large bowl.  Add mixture to blender or food processor and pulse on low for 10 seconds or so.

Once salsa reaches desired consistency, pour back into bowl and if desired, add the smaller diced tomato to add a little “chunk” to your dip.

as specified from Bob: serve with your favorite chips {here are ours} and an “adult beverage” or two…   enjoy!!

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Green Chile Enchiladas

a Matt & Rachel’s Kitchen original, this is one of our favorite go-to recipes

firstly because it’s quick

secondly because it only has 5 simple ingredients

& thirdly because it is so tasty

these enchiladas are great to serve for a big dinner party or just for two!  matt & i cook them at the beginning of the week and enjoy ’em as leftovers…

{they are still awesome reheated a day, or 3, later}

M&R’s Green Chile Enchiladas

an original recipe from: Matt & Rachel’s Kitchen

makes 9-10 enchiladas, depending on filling amount


  • 1 lb skinless chicken breasts   {time saver: 1 hot roasted chicken from your grocery store}
  • 2- 16oz jars Green Chile Sauce   {we like 505 Southwestern Green Chile** — we use one Mild & one Medium…adjust to your desired heat level. p.s. “hot” is truly Hot!}
  • .5 cup plain greek yogurt   {we like Fage 2% – or you can substitute Sour Cream}
  • 1 cup shredded sharp cheddar cheese   {we use block cheese & shred it ourselves}
  • 1 package medium flour tortillas   {we use Stacey’s Organic 8″ unbleached white flour}


Heat oven to 375° and prepare baking dish: lightly grease a 9×13″ glass baking dish

If you have a roasted chicken, pick the chicken off the bone into a large mixing bowl and shred using two forks.  Skip to the next step.  If you have skinless chicken breasts, cook them how you prefer.  We like to poach them.  Once cooked, put chicken into a large mixing bowl and once cool enough to handle, shred chicken using two forks to pull meat apart.

For Poached Chicken: fill a large pot {or Dutch oven} 2/3 full of water and bring to a boil.  Wrap each chicken breast completely and tightly with plastic wrap. Using tongs, add the wrapped chicken breasts to the boiling water.  Cover and simmer for 20 minutes, until cooked through. {food thermometer should register 165°}

Add 1 jar of green chile {we used the medium for this}, yogurt, and half the shredded cheese to the shredded chicken.  Mix well.

Scoop desired amount of chicken mixture onto each tortilla, rolling each one and placing them tightly next to one another in your baking dish.  

Leave a few tablespoons of the mixture to spread over the top of the tortillas once they are all in the dish.  Next, pour your other jar of green chile over top the rolled tortillas.  Lastly, sprinkle on the rest of the shredded cheese.

Bake in a 375° oven for about 20 minutes or until heated throughout…enjoy!!

**Bonus: 505 is made with ingredients you can pronounce!

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Jerry’s Southwestern Quinoa

ay-yi-yi !! {i googled how to spell that}

i’ve realized that i have been posting Mexican eats for every single post thus far! and though that’s really only 3, it looks like i don’t eat anything other than food from south of the border.  i swear that i do…

so, why is it “Jerry’s Southwestern Quinoa”  ?

well for starters, my oldest brother’s name is Jerry {ok, his real name is Jared… but everyone mistakenly hears “jerry” when he introduces himself, and i think it’s funny, so i call him that and yes, i am a little immature.}  he concocted this recipe and dared me to try it.  after one bite, i was hooked… the guy actually put together a great dish!

it’s a super summertime meal because it is served cold, and it’s so light and tasty that you feel like you could devour the whole bowl in one sitting {actually, i probably could}.

i also  l o v e  the colors, green and yellow and red and brown and black and okay.. i guess that’s all, but it’s so gorgeous all mixed together!

and lastly, it’s one of my new favorites thanks to the ability to use fresh OR canned ingredients, meaning you can take your time with it, or you can throw it together in literally a matter of minutes.

 Jerry’s Southwestern Quinoa

adapted from: my brother Jared’s original recipe


  • 1 cup red quinoa {we use ancient harvest’s “inca red”}
  • 3 cobs of corn {time saver! : 1 can of corn}
  • 3 tomatoes, diced
  • 1 can of no-salt-added black beans, rinsed
  • 2 jalapenos, diced & seeds removed {time saver! : 1 small can jalapenos – diced}
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • juice of half a lime
  • 1.5 tsp cumin
  • .25 tsp salt


Cook 1 cup {1 serving} of quinoa, follow box directions.  When quinoa is done, set aside and leave out to cool down to room temperature.  Cook corn – we don’t have a grill {i think grilled corn is the best} so instead I fill a large pot about 1/3 of the way full with water and bring to a boil.  I add the corn and boil uncovered, for about 5 minutes.

Use tongs to pull corn out and place on a plate to cool.  Once cool enough to handle, use a knife to cut corn off the cob.

Beware! : we used fresh corn, & must warn you, if you are unable to get all the silk hairs off your corn prior to cutting it off, it may look like you have human hairs in your dish… for this reason, we will steer clear of fresh corn next time & stick with some organic canned.

In a large mixing bowl, combine corn, tomatoes, black beans, jalapenos, and olive oil, mix together.  Next, add red wine vinegar, lime juice, cumin, and salt, mix well.

Lastly, stir in the cooled quinoa.  Admire your work, then Chill and Serve…enjoy!!

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Taco Season(z)ing!

we eat “stohner tacos.”

no, these are not tacos for teenagers who have the munchies, they are the tacos that i ate growing up. {self-named, after my family} i introduced them to matt, and no convincing needed to be done that they are the greatest {well…maybe 2nd best when compared to the Taco Lady’s $1.25 street-tacos} ingredients are simple: ground beef, taco seasoning, taco shells, cheese, lettuce, & tomatoes.

simple  &  delicious.    yum.

however, now that we are “grown-ups” and doing our own grocery shopping, we have decided that purchasing those ridiculously expensive & chemical-laden packets of taco seasoning is just silly, why not make our own?  after doing a little research online for a good recipe, we stumbled upon a delicious one and added our own zing!

see ya never, store-bought taco seasoning mix!

here’s the recipe we use:

Taco Season(z)ing!

adapted slightly from: Food Renegade’s “Homemade Taco Seasoning” (KristenM) yield: ~2tbsp, or seasoning for 1lb. of meat


  • 1 tbsp. chili powder
  • 1.5 tsp ground cumin
  • .5 tsp paprika
  • .25 tsp garlic powder
  • .25 tsp onion powder
  • .25 tsp crushed red pepper flakes
  • .25 tsp dried oregano
  • 1 tsp sea salt
  • 1 tsp black pepper
  • dash of cayenne pepper {the zing!}


Mix together and store in an airtight container.

How we do it: Brown 1 lb of meat in a large skillet on medium-high heat.  Drain fat {not into your sink! we use old pickle jars to dispose of the liquid}.  Stir in seasoning and 3/4 cup water.  Bring mixture to a boil.  Reduce the heat and simmer, stirring occasionally, for about 5 minutes or until meat soaks-up majority of the liquid.

Time Saver! rather than measure out the spices each time you make tacos, make it in bulk and measure out ~2 tbsp. per lb of meat.  just be sure to store in an airtight container.

Now for the secret {Sssh!} to creating truly amazing! tacos: take your hard taco shell and add self-shredded pepper-jack cheese {we don’t like the pre-shredded stuff}, then spoon your desired amount of meat on top of the cheese.  Pop it in the microwave, on high, for ~10 seconds {cooking times may vary}.  This process will ensure melty cheese  along with a shell that won’t automatically break in half at the first bite, or the 2nd, 3rd 4th..  Then pile it high with freshly diced tomatoes and crunchy romaine or green-leaf lettuce… enjoy!!

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Spicy Black Bean Burgers (w/ avocado topping)

hang on,   before you cringe at the idea of eating a “veggie burger” hear us out, we’re meat-eaters too. in fact, a big juicy burger is one of our favorite meals.

but there is something special about these meatless burgers; they’re not like the patties you’ll find in your grocer’s freezer aisle, or at the new hipster/vegan/hippie hangout down the street.

these are satiating burgers filled with beans and spices and herb g o o d n e s s. don’t tell your man and serve them to him as a ‘burger’ …they are surprisingly similar to the cow-version visually…

Spicy Black Bean Burgers

adapted from: “Recipe of the Week: Burgers,” by Sally Sampson (Wiley). {recipe states that it makes 4 burgers, but we find that it yields 5 or 6}


  • 4 cups cooked, rinsed and drained black beans {we use 2-15oz cans}
  • .5 cup panko breadcrumbs
  • 2 large eggs
  • 5 scallions, both white & green parts, minced
  • 4-5 tbsp cilantro, chopped {we love our cilantro, we use 5}
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1-2 tsp crushed red pepper {we use 1.5}
  • kosher salt, to taste
  • freshly ground black pepper, to taste


Place 2 cups (or 1 can) of the black beans in the bowl of a food processor fitted with a steel blade and pulse until chunky.

 !!Absent Appliance Alert!! – since we don’t have a food processor, we put the beans directly into a large mixing bowl and use a potato-masher to, well, mash them! does the trick!

Transfer beans from processor to a large mixing bowl, add the remaining whole black beans, along with the panko, scallions, basil, garlic, cumin, oregano, and red pepper flakes and mix until combined.  Add eggs and mix again until well combined.

Divide the mixture into desired portions [original recipe suggests 4 portions of 3/4-1in. thick patties].  Toss the portions back and forth between your hands {after they’ve been washed, for goodness sake!!}.  Set on a plate and sprinkle the patties with salt and pepper.  Place a large cast-iron skillet over high heat and when it is hot, but not smoking, add the burgers to the dry pan.  Cook until well seared on both sides and heated throughout, about 4-5 minutes each side.  Serve with Avocado Topping {recipe below} & enjoy!!

Avocado Topping

Original Recipe from: Matt & Rachel’s Kitchen **not to be confused with our famous guacamole!**


  • 2 ripe avocados
  • half a lime
  • half a white onion, chopped {the “slap-chop” saves lives here…}
  • 3-4 tbsp of cilantro, chopped {or more, if you love it like we do!}
  • .25 tsp garlic salt
  • 1/8 tsp cumin
  • sea salt, to taste


Halve the avocados, removing & discarding the pit.  Use a spoon to scoop out the avocado into a medium mixing bowl. Depending on the ripeness of the avocados, you may be able to mash them easily with your average cereal-spoon, but I find that a potato-masher does a great job to “cream” the avocado into a lovely texture. Halve the lime-half {which will create 2 quarters… look at that math!} – and squeeze the juice onto the mashed avocado.  Use a spoon to mix in.

Add chopped onion and cilantro.  {Just a note: We pick the cilantro leaves off their ‘stalks’ which can be time consuming, but so worth it!  To save a little time, you can use a slap-chop -if you own one- for both the onion and cilantro.}

Add the garlic salt and cumin.  Take a little taste to see if your tastebuds desire a little more salt, then add sea-salt as desired.  {We found that only a couple twists of our salt-grinder was needed}  Enjoy!!

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