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    You are in: Home / Cookbooks / ZWT 8 Diners, Winers and Chives Mexico/USA Southwest Cookbook #1
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    62 recipes in

    ZWT 8 Diners, Winers and Chives Mexico/USA Southwest Cookbook #1

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    Displaying up to 20 pages of results. To see all results, or register.

    From Food Network magazine

    Recipe #484020

    A quick and easy weeknight meal. From "Real Simple" magazine.

    Recipe #480697

    This recipe is from a local Mexican restaurant near my home town. A lot of slow cooking and yet easy to make. Easy recipe to make ahead. just freeze the meat and finish everything else the day of service. You can also use purchased tortillas if you don't want to make your own.

    Recipe #466021

    This recipe is from a local Mexican restaurant. I've seen it called Mexican Cowboy Stew because you get that slow cooked flavor yet it doesn't take that long to cook. Can be made ahead and reheated.

    Recipe #466005

    My husband was in the kitchen last weekend and watched Paula Deen make this recipe. Since we had all the ingredients on hand he made it for us that night, scaling it down to 2/3. We both liked it a lot and also enjoyed it for lunch the next day.

    Recipe #453864

    Based on a recipe from John La Puma, M.D.’s cookbook, ChefMD’s Big Book of Culinary Medicine. This is 6 PointsPlus (Weight Watchers) for each 1 ¼-cup serving. He says you can substitute Andouille or other spicy chicken sausage for the chipotle chicken sausage. Jalapeño or other full-flavored salsa may replace the habañero salsa. Ordinary Greek or Italian leaf oregano can substitute for the Mexican oregano: the former are slightly sharper and less aromatic. For extra heat and tropical flavor, add a whole habañero chili pepper along with the canned tomatoes; remove from the chili before serving. Using the liquid from the canned kidney beans gives the chili a nicely thickened sauce. Nutritional analysis per serving: total fat 7.2 g, fat calories 64.4, cholesterol 39.9 mg, saturated fat 1.7 g, polyunsaturated fat .8 g, monounsaturated fat 1.4 g, fiber 9.9 g, carbohydrates 30.4 g, sugar 6.3 g, protein 20.1 g, sodium 613.2 mg, calcium 122.6 mg, magnesium 55.4 mg, zinc .9 mg, selenium 1.3 mcg, and potassium 632.5 mg; 262 calories per serving, 24% from fat. I love this chili and find it a quick enough recipe that I can make it after work and take the leftovers to work the next day as it reheats nicely.

    Recipe #452062

    The chicken is marinated, then grilled. And WHOO HOO! The marinade is not tossed, but used to make the rice salad. From "Family Circle" magazine. In this recipe, McCormick's Smokehouse pepper is used. This is black pepper that has been infused with applewood smoke. You can use ordinary black pepper or try bacon salt for the salt, or adding a little liquid smoke to the marinade. Times do not include marinating time.

    Recipe #436208

    Based on a recipe from The South Beach Diet Cookbook. Simple and fresh.

    Recipe #423917

    Based on a recipe from The South Beach Diet Cookbook. Since picky DH really likes this, it makes it a recipe I really like, too!

    Recipe #423914

    Based on a recipe from the December 2009 issue of Cuisine At Home. Includes a pomegranate-lime vinaigrette. “This salad traditionally is served by many Mexican families during Christmas Eve celebrations. Try it paired with tamales for a full feast.” TIP to prep pomegranate: slice off the crown end of the fruit; score the rind around the fruit, then break the fruit apart at the score lines. Place the pieces in a large bowl of cold water, and gently roll out the arils (seeds) and the white membrane. Remove and discard the white membrane that floats to the top, then drain the arils in a strainer and they’re ready to eat.

    Recipe #412915

    This is a cross between an enchilada and huevos rancheros. Scrambled eggs are combined with seasoned ground beef and wrapped inside a tortilla, which is partially covered with salsa and cheese and baked. I thought something like this would already be posted, but alas, it is not.

    Recipe #408613

    Found this recipe in a William Sonoma catalog and as DH loves peppers decided to give it a try. I did buy a special pan (see photo) to make it and the smoky flavor of the grill gave a wonderful fire-roasted flavor. Make sure you wear gloves when handling the raw jalapenos. The little effort involved with making this was so worth it. I'm sure you could also do these in a regular pan in the oven - but we loved that grill flavor. Be sure and get all those little seeds out or they can be really hot.

    Recipe #393416

    Don't know what to do with leftover chicken? It's taco night!

    Recipe #390284

    Based on a recipe from House of Finland’s cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson’s favorite salad. Add cooked chicken and serve with quesadillas for a meal.

    Recipe #385054

    Based on a recipe from the July 2003 issue of Bon Appetit, and is its cover photo. Robb Walsh is the author of Legends of Texas Barbecue Cookbook, and is based in Houston, Texas. The intro says, "Want to cook like a real Texas cowboy? This is the recipe for you. Adapted from a method found at Cooper's Old Time Pit Bar-B-Que in the Hill Country town of Llano, Walsh's homage to the range involves grilling the meat over mesquite coals and chips. The result is a profound experience in smoky flavor -- and history. 'Mesquite grows as thorny scrub all over Texas....It's basically a nuisance, so cooks are happy to use it for grilling and smoking.'" Further, "Those with Texas-size appetites will require an entire steak; for most others -- even the heartiest of meat lovers -- half of one of these rib steaks is probably plenty." Naturally, my DH loves this recipe! :) Prep time includes the 30 minutes to soak the mesquite or hickory wood smoke chips and the one hour standing time.

    Recipe #379371

    This recipe is excellent for using up some of those party leftovers that you just don't know what to do with. I use leftover tortilla chips or leftover taco shells which are then crumbled; or just use what's left in the bottom of the bag. T he directions also work for a GFG (I use the omelet plates).

    Recipe #370596

    A very easy to prepare salad, made from ingredients readily found in most grocery stores.

    Recipe #353132

    This soup doesn't take long and it's delicious. It's a Pillsbury Bake Off recipe.

    Recipe #332708

    This is based on a recipe from Best-Loved Slow Cooker Recipes. A friend of mine's teen-aged son who is really into cooking liked this. Serve with tortilla chips, or pita bread that has been cut into triangles and toasted in preheated 400 degree farenheit oven for 5 minutes or until crisp.

    Recipe #321857

    Based on a recipe from The Western Junior League Cookbook. I just love these!

    Recipe #321476

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