A phenomenal amount of flavor and healthy to boot! Ease up on (or omit entirely) the jalapeno and cayenne if you're a lightweight like me. In fact, I just use one 4-oz can of mild diced green chilies instead.
My husband found this recipe in a Kikkoman ad and we have now made it several times. It's quick and easy to cook and very tasty. The marinating and making the Pico de Gallo can be done ahead of time, leaving just the cooking of the meat which only takes a few minutes. The cook time will vary depending on how thick your meat is, grill heat, etc. but I wouldn't cook the meat past a med. doneness. The Pico de Gallo served with this is a must.
Very tasty, just like you get at your favorite Mexican restaurant. This came from the Food Network website, one of Rachael Ray's recipes. Don't let the cinnamon in the sauce scare you - it's a key ingredient. Also, use about 1 teaspoon dried oregano if you don't have fresh, as called for in this recipe.
Squash with a bit of a Tex-Mex twist. I served this as something different to side with tacos and just used what I had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (Desiree Zamorano) recipe in Bon Appetit.
Credited to Lundberg Family farms, from the book "The Color Code." Personally, I would use brown rice in this recipe for the health benefits. The other flavors are strong enough that it should not matter if you are used to white rice.
Living in Texas, my family loves Tex-Mex and Mexican food. I always seem to have a hard time finding a rice recipe that my whole family can agree on. I came up with this recipe on my own and everyone seems to like it.
I try to avoid using "To Die For" as a description, but Houston Steak House's baked Spinach and Artichoke Dip is the best of the best! Houston's serves it hot with tortilla chips, veggies, sour cream and salsa. Recipe courtesy of Houston's Restaurant.
This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas.
Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa.
I was trying to think of ways to make my OAMC recipes for crock pot use...you know they sell those crock pot box recipes at the grocery now. This is one of the ones I found that work and is simple. There may still be some fiddling but it's pretty good as is. Hope you will give it a try.