Mexican Archives | Mama Harris' Kitchen

Peach Pico de Gallo

August 2, 2018 by MamaHarris Leave a Comment

Last month I shared these delicious Chili Rubbed Ribeye Tacos, and they were topped with refreshingly delicious peach pico de gallo that is so perfect for the summer months. I received so many questions about the peach pico de gallo, so I’m sharing the recipe with you now. I hope you love it as much as we did!
This time of year there’s so much fresh fruit and produce available, I love to make a variety of dishes with as much freshness as I can. Pico de Gallo, a traditional Mexican fresh salsa, is a great way to use up the many tomatoes that are currently in season. It’s perfect over grilled meats and fish, over tacos, on nachos or even as a dip for other fresh vegetables or chips. I wanted to put a spin on the traditional pico de gallo by adding sweet peaches to bring a bit of a different flavor to my grilled tacos. The peach pico de gallo was the perfect compliment to the seasoned meat, and we spent the next few days devouring it with everything!

When I say everything, I really do mean everything. I made taco bowls, scrambled eggs and burritos and the pico de gallo was sitting pretty on top of each of those meals. The jalapeños add a bit of a bite combined with the lime, and then that bit of sweetness comes through too. Perfect over foods that have a bit of heat to them already, but a great way to just add a bit more flavor.

I know there’s people that aren’t particularly fond of cilantro, however it’s difficult to make an authentic pico de gallo without it. If you try Italian parsley and like it, let me know! You can also replace red onions with white or even a milder yellow onion if you prefer.

What I love about this peach pico de gallo is the ingredients do a lot of the work. The lime adds freshness and tang, while the other ingredients meld together to create a sweet and mildly spicy flavor profile. Add over some broiled or even fried fish for even more fresh flavors.

The most time consuming part would be peeling the peaches, of course. Get a good paring knife and it will all come together in no time. Just add all the ingredients to the bowl, stir it up, cover and refrigerate for about 30 minutes before you’re ready to serve.

Since all of the ingredients are so fresh, this isn’t something you can keep in the fridge for a week. I’d only recommend about 3-4 days, max if it’s properly covered. It might not last that long though!

Peach Pico de Gallo

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Prep time

10 mins

Total time

10 mins

Make the most out of peach and tomato season with this summery peach pico de gallo. A refreshing flavor enhancement for all your favorite meals and snacks!

Author: Mama Harris' Kitchen

Recipe type: Appetizer, Salsa, Condiment

Cuisine: Mexican

Serves: 10 servings

Ingredients

Peach Pico de Gallo

5 Roma Tomatoes, diced
2 peaches, peeled and diced
3 garlic cloves, minced
1 jalapeño with seeds removed, chopped
½ red onion, chopped
¾ cup fresh cilantro, chopped
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
juice of one lime

Instructions

In a medium bowl, combine the diced tomatoes, peeled and diced peaches, minced garlic, chopped jalapeño, chopped red onion and chopped cilantro.
Add the onion powder, cumin, sea salt, ground pepper and lime juice.
Stir to combine well, then cover and refrigerate.
Serve with your favorite snacks or meal.
Enjoy!

Nutrition Information

Serving size: ¾ cup Calories: 48 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 3.2 Sugar: 4.1 Sodium: 52.5 Fiber: 1.8 Protein: 1.1 Cholesterol: 0

What is your favorite thing to dip?

Do you love to add pico de gallo to your tacos, or do you prefer to grab your favorite chips and dig in?

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Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

June 28, 2018 by MamaHarris 12 Comments

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart. Although I have been compensated, all opinions are my own. I hope you enjoy this recipe for chili rubbed ribeye tacos with esquites.

Summer is officially here, which means grilling season is underway! One of my favorite things about summer is the abundance of fresh fruits and veggies that are in season that compliment all of those tasty grilled meats so perfectly. Every time I go shopping I am always grabbing all types of colorful fresh ingredients, I just can’t help myself! This Fourth of July will be spent enjoying family time together over some super easy chili rubbed ribeye tacos with esquites (think of an elote in salad form!). For summertime get-togethers I love to create easy meals that taste amazing and are such a cinch to put together. More often than not we have guests over that offer to help, so simple recipes make it so much easier for anyone to help put them together. Plus you get to enjoy your company a bit more that way!

For this amazing meal, I ventured over to Save Mart for all of my grilling essentials. Save Mart always carries high quality fresh ingredients at a reasonable price, sourcing from local Northern California farmers. They even carry some harder to find ingredients, like the jicama that I used for the fruit cups that was served with this meal!

In addition to the huge variety of fresh ingredients, Save Mart has a robust assortment of fresh meats available in the meat department. I also love that if you find a particular meat you want, they will slice or dice it how you want and there are so many premade marinades available. The service in the meat department is always friendly and helpful. If you don’t know exactly which cut you might need for a particular recipe, they will help guide you! If you’re really short on time you can also purchase meat that’s already prepared with marinade and seasonings, so all you have to do is cook or grill it!

For this meal I went with Save Mart’s Angus 43 Thin Cut Boneless Ribeye. This meat is great for a quick grill and doesn’t need to be marinated for hours. Perfect for an easy summer meal!

The Angus 43 Ribeye is placed in a dish and covered with lime juice for 30 minutes. That’s it! The lime juice helps to tenderize the meat helps keep it moist during the grilling process, and adds such a great flavor when paired with the chili rub. A quick 10-12 minutes of cooking on a hot grill and ten minutes to rest and you’re left with a delicious, finger licking flavor!

While the meat is marinating in the lime juice, we put together these ingredients for esquites. We love elotes, however with two kiddos in braces it can get a bit tricky. If you’re not familiar with elotes, they are ears of corn slathered with mayonnaise and/or sour cream, topped with a combination of chili powder, paprika and/or tajin, with lime juice, cilantro, hot sauce and crumbled cheese (like cotija). They are amazing, however they can be a bit messy! Esquites is basically the same thing as an elote, but in a bowl or salad form. I’ve added a few extra ingredients like jalapeno, red bell pepper and green onions. Esquites is perfect for a side dish for an outdoor barbecue, especially for folks that prefer smaller portions or smaller plates!

Since I’m grilling the corn, I combined all of the ingredients for the esquites in a bowl before grilling the corn, adding the cotija when I added the grilled corn kernels after they’ve been shaved off the husk.

The grilling time for this meal is minimal, just 10-12 minutes for the meat. The corn may take a few more minutes to get the char you need, but by the time the meat is ready to cut the corn will be ready as well. Since kids can be picky, I didn’t char my corn too much. Just enough to give it some color. I keep the husks on while grilling because it gives something to grab when turning on the grill, and also when slicing the corn off the husk.

Once the corn has cooled enough, cut it off the ears and add to the bowl with the cheese. Stir it all together and it’s ready to serve!

The meat is so easy to slice into strips. It took all I had not to snack on it while getting it ready to serve. This rub is so flavorful and smells simply amazing!

For summer get-togethers, create a taco bar with all the ingredients you need and everyone can self-serve! I made a delicious peach pico de gallo, threw together my guacamole, added some sliced radishes, lime wedges, Mexican crema, chopped cilantro and a bit more crumbled cotija cheese with some warmed street taco corn tortillas.

I also cut up some mango, watermelon and jicama into strips and added to plastic cups with a bit of lime juice and Tajin to serve as a refreshing side.

This is the perfect Fourth of July meal!

Enjoy!

5.0 from 12 reviews

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Warm up your grill and get ready for these chili rubbed ribeye tacos with esquites (aka elote salad), the perfect meal to entertain with this summer!

Author: Mama Harris' Kitchen

Recipe type: Barbecue

Cuisine: Mexican

Serves: 12 tacos

Ingredients

Chili Rubbed Ribeye Tacos

2 lb Angus 43 Thin Cut Boneless Ribeye from Save Mart
juice of 3 limes
zest of 1 lime
1 tablespoon sea salt
1 teaspoon brown sugar
¾ teaspoon ancho chili powder
¾ teaspoon fresh ground pepper
¾ teaspoon dry oregano
¾ teaspoon ground cumin
½ teaspoon lemon pepper
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon ground cayenne pepper
⅛ teaspoon ground cinnamon
pinch of nutmeg
12 street taco corn tortillas
homemade guacamole (check my recipe!)
Mexican crema
sliced radishes
peach pico de gallo (check my recipe!)
crumbled cotija cheese
chopped cilantro
lime wedges

Esquites (Elote Salad)

3 green onions, chopped
1 jalapeno with seeds removed, chopped
1 garlic clove, minced
½ red bell pepper, diced
½ cup fresh cilantro, chopped
¾ cup Mexican crema
3 tablespoons mayonnaise
1½ teaspoons ancho chili powder
¾ teaspoon sea salt
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground black pepper
5 ears sweet corn, grilled then corn cut off the ear
1 cup crumbled cotija cheese

Instructions

Chili Rubbed Ribeye Tacos

Place the Angus 43 Thin Cut Boneless Ribeye steaks in a large dish and cover with the juice of all three limes.
While the meat is marinating in lime juice, combine lime zest, sea salt, brown sugar, ancho chili powder, fresh ground pepper, dry oregano, ground cumin, lemon pepper, smoked paprika, onion powder, ground cayenne pepper, ground cinnamon and nutmeg in a small bowl.
Prep the grill and bring it to about 400-420 degrees.
After 30 minutes discard lime juice and rub the chili powder mix onto both sides of the meat.
Brush oil or spray the grill with oil, then place the steaks on the grill just next to where the hottest part is. (This is when you can add the corn as well.)
After about 5-6 minutes, flip the meat to the other side and let cook an additional 4-5 minutes.
Remove the steaks from heat, and place in a dish or on a sheet and tent with foil for about 10 minutes.
Cut against the grain into slim strips that are suitable for tacos, squeeze another lime all over the meat.
Place the tortillas for the tacos on the grill to warm prior to serving.
Add meat to the insides of each tortilla, then top with guacamole, crema, sliced radish, peach pico de gallo, crumbled cotija cheese and a bit of chopped cilantro. If you like a bit more heat, add your favorite hot sauce too!
Serve with a few more lime wedges, and enjoy!

Esquites (Elote Salad)

Add the chopped green onions, chopped jalapenos, minced garlic, diced red bell pepper, chopped cilantro, Mexican crema, mayonnaise, ancho chili powder, sea salt, smoked paprika, ground cumin and ground black pepper to a medium sized serving bowl. Stir until combined.
Add the ears of corn directly to the grill over indirect heat as you're grilling the meat. Turn every 5 minutes or so until you are satisfied with the amount of char on the corn. Remove from heat and allow to cool.
Using the husks to grip, take a sharp knife and carefully shave the corn off the ear of corn.
Add the cut corn to the bowl with the cotija cheese and stir until well combined.

Notes

Cooking time and prep time does not account for the 30 minutes of non-active cooking time when the meat is marinating.

Nutrition Information

Serving size: 2 tacos

What is your favorite cut of beef?

See what’s on sale this week at your local Save Mart and find out how you can get rewards from your purchases with Save Smart Rewards.

Also, if you love these recipes don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart Although I have been compensated, all opinions are my own.

Beef Fajita Brown Rice Bowls

May 20, 2017 by MamaHarris Leave a Comment

Special thanks to Sprouts Farmers Market for sponsoring this delicious recipe for Beef Fajita Brown Rice Bowls, it’s absolutely perfect for the warmer weather months!

The weather is getting warmer y’all, and that’s the time of year that being tied to a stove or oven is probably the last thing you want to do. Of course, you and/or your family still need to eat, so simple meals are a must! I know my family really enjoys bowls year round, but especially in the summer. A few leftovers thrown together with some fresh seasonal produce and you have got some serious magic on your hands.

I recently took a trip to my local Sprouts Farmers Market and picked up some great items like fresh Pico de Gallo and their Sprouts Brand Hatch Chili Guacamole. I also grabbed lots of fresh produce, some tortillas to make little strips with and some fresh beef from the meat department that I knew would be just perfect for fajitas. Not just regular fajitas though, this was for the fajita brown rice bowls I’d been dreaming up for these warm weather months.

With a quick and simple marinade in olive oil, lime juice, minced garlic and a handful of seasonings this meat is tender, juicy and flavorful. I love that the varieties of Sprouts beef is always fresh and never frozen, producing tender and juicy fajitas with tons of flavor. After cutting the steak into bite sized pieces, a quick soak in the marinade while the veggies are being cut is all that this recipe needs.

While the meat is sitting in a bowl after being mixed, chop up the veggies, then begin to saute in a large pan until softened.

Once the veggies are done, remove them from the pan and set aside, then cook the meat in the pan. Once meat has browned, add the cooked veggies back and mix them together before serving. Bonus if the pan is still sizzling when it’s served!

What I love about these fajita bowls is that they utilize leftovers too. Have some corn on the cobb left over from the recent cookout? Slice it off the cobb and add it to this bowl! Brown rice left in the fridge from dinner the other night? Add it in! It’s a quick way to get some food on the table, and oh so delicious!

Add the prepared brown rice and roasted corn to the bowl with the fajita meat and veggies. Top with guacamole, pico de gallo and sour cream. Add a few lime wedges on the side and you’re set. If you really want to get fancy add some freshly made tortilla strips and a creamy cilantro dressing and garnish with additional cilantro. Impressive!

Beef Fajita Brown Rice Bowls

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Turn traditional fajitas into something special with these beef fajita brown rice bowls. Fajita meat done in under 15 minutes, be ready to feast in a flash!

Author: Mama Harris' Kitchen

Recipe type: Dinner

Cuisine: Mexican

Serves: 6 servings

Ingredients

For the Fajita Meat

1.5 lb. Sprouts Boneless Beef Round London Broil
¼ cup Sprouts Brand Extra Virgin Olive Oil
Juice of 1 lime
1 Tbsp. minced garlic
1 tsp. ancho chili powder
1 tsp. red pepper flakes
½ tsp. cumin
½ tsp. smoked paprika
½ tsp. salt
½ tsp. ground black pepper
½ tsp. dry oregano
¼ tsp. ground cayenne pepper
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium red onion, cut into strips
2 Tbsp. Sprouts Brand Extra Virgin Olive Oil

For the Beef Fajita Brown Rice Bowls

Prepared Fajita Meat
3 cups prepared brown rice
3 cups prepared roasted corn kernels
¾ cup sour cream
Sprouts Brand Hatch Chili Guacamole
Sprouts Brand Pico de Gallo
2 cups tortilla strips (optional)
½ cup creamy cilantro dressing (optional)
2-3 limes, cut into wedges for garnish
Cilantro sprigs, for garnish

Instructions

Begin by preparing the fajita meat and veggies. Cut the steak up into strips, about two inches in length.
In a medium bowl, combine the extra virgin olive oil, lime juice, minced garlic, chili powder, red pepper flakes, cumin, smoked paprika, salt and pepper, oregano and cayenne pepper. Mix together to create a saucy paste.
Add the beef strips to the saucy paste and toss to make sure it’s all coated.
While the beef sits, prepare the peppers and onion by cutting them into strips. Heat a larger frying pan with the remaining two tablespoons of oil and sauté the peppers and onions over medium heat until softened (about three to five minutes).
Remove the peppers and onions from the pan and place in a bowl, set aside. Without cleaning out the pan, add the steak meat and sauce to the pan and cook over medium heat until meat is browned (about three to five minutes).
Without lowering the heat, add the peppers and onions back to the pan. Stir until well combined and cook for about a minute more before removing from heat.
To serve in fajita bowls, add about a ½ cup of rice and ½ cup of roasted corn kernels to bowl before adding fajita meat.
Top with sour cream, guacamole, pico de gallo. You can also add a bit of tortilla strips for a crunch and some creamy cilantro dressing.
Serve with limes and garnish with cilantro. Serves 6.

Nutrition Information

Serving size: 1 Beef Fajita Brown Rice Bowl

What are some of your favorite warmer weather meals?

You can find more beef recipe inspiration from Sprouts Farmer’s Market, or for more fresh recipes check out the Sprouts Brand Website.

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Easy Chilaquiles Rojos

November 7, 2016 by MamaHarris 12 Comments

This is a compensated campaign with Cacique and Society Culinaria. As always, all opinions are my own. I hope you enjoy these easy chilaquiles rojos!

I wasn’t one of those people that was raised from a young child to know how to cook. Looking back to when I was little my dad would go tell me to help my mom with dinner, but when I offered I was given the task of setting the table or maybe peeling carrots or something. Eventually I knew enough as a teenager to get by, but I didn’t really get to know how to make some real food until much later – mostly from my friends. The area I grew up in was very diverse and I was lucky to have very good friends from all sorts of backgrounds. I was exposed to such a variety of foods and traditions and I learned so much from that. In my twenties I had a group of friends that I spent a lot of time with, and some of my favorite memories were lazy Sunday mornings. We would talk and lounge around and make breakfast far past noon. That was probably the first time I really had chilaquiles, and I was hooked. I was shocked at how easy they were to make and how absolutely delicious they were. I remember asking my friend to show me the steps on how to make them, forcing myself to remember this magic.

So here we are now, with a big family of my own. Like my friends, my family is also diverse. I’ve made it a point to learn how to make a variety of foods for my family so that they can be familiar with their own culture and broaden their taste buds to other cultures as well. Chilaquiles is a favorite around here, and through the years I’ve added my own little touches and preferences to my recipe. Sometimes I’ll add chorizo or even bacon, but I do prefer to keep mine meatless. I have added black beans for additional protein, making these so filling you don’t even miss the meat. It’s one of the few meals I make that I don’t have to make a smaller batch for my vegetarian daughter. Instead, we just grab a plate and feast.

The ingredients are fairly simple since this is a pretty basic and easy chilaquiles recipes. I use corn tortillas, either yellow or white, onion and eggs, black beans and a canned red sauce. If you prefer you can make the sauce from scratch, but you can also find some perfectly delicious sauce that’s premade to really make this a quick meal. The secret to great chilaquiles is not only the crispness of the tortillas or the spice in the sauce, it’s also the creaminess of the cheese. I prefer to use a traditional Mexican cheese and one of my favorites is Cacique Queso Fresco. The first time I tried Queso Fresco I was enamored with “that crumbly cheese”. It really amps up this dish and helps bring all of the flavors together while adding some creaminess. I also like to use Cacique Crema Mexicana. It’s creamy and buttery and perfect for that bit of crunch in the chilaquiles. I don’t use too many additional seasonings because the flavors of this dish work so well together it doesn’t need much extra. Of course I top my chilaquiles with fresh ingredients like cilantro, avocado and lime before digging in!

Easy Chilaquiles Rojos Ingredients:

1-2 cups canola oil (for frying)
8 yellow corn tortillas
1 tablespoon salt
1/2 medium yellow onion, chopped
6 large eggs
1 teaspoon garlic salt
1/2 cup black beans
1 (7.75 oz) can Salsa de Chile Fresco
1/2 cup water
Cacique Queso Fresco
Cacique Crema Mexicana
1/4 cup chopped cilantro
1/2 an avocado, cut into thin slices

Directions:

Using a knife or pizza cutter, cut each round tortilla into 8 triangles. In a large skillet or frying pan, bring the oil to a medium/high heat then add the tortillas being sure not to overcrowd them.

Fry each batch until crisp and slightly golden, turning a few times. Each batch should take about 4 minutes total to fry. Once done, remove the tortilla chips from oil and place on folded paper towels to absorb any excess oil. Sprinkle with salt and shake them around while you fry the next batch and repeat the process.

Once the tortillas are fried and placed on towels, remove most of the oil from your pan. Be sure to leave about 1-2 tablespoons and lightly saute the chopped onion until translucent. Break the eggs in a medium bowl and whisk them until smooth, then add them to the pan with the sauteed onions. Cook them how you would normal scrambled eggs, adding a bit of garlic salt to taste.

Once the eggs have mostly come together, add the beans and the crispy tortillas. Mix them up well.

Now add the sauce and the water and stir everything together until it’s mixed pretty well.

Lower the heat and allow the food to simmer for about ten minutes, covered.

Add about a 1/2 cup of Cacique Queso Fresco, sprinkling all over the tops of the chilaquiles. Remove from heat.

Serve onto plates, sprinkling more Queso Fresco as needed. Grab the jar of Cacique Crema Mexicana and lightly drizzle it all over the top of the chilaquilles.

Add the chopped cilantro, then serve with a few slices of avocado and a couple of limes.

Enjoy!

Easy Chilaquiles Rojos

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Yield: 4 servings

Easy Chilaquiles Rojos

Looking for the perfect brunch for a lazy Sunday afternoon? You're in luck then, this Easy Chilaquiles Rojos recipe is quick and tasty!

Ingredients

1-2 cups canola oil (for frying)
8 yellow corn tortillas
1 tablespoon salt
1/2 medium yellow onion, chopped
6 large eggs
1 teaspoon garlic salt
1/2 cup black beans
1 (7.75 oz) can Salsa de Chile Fresco
1/2 cup water
Cacique Queso Fresco
Cacique Crema Mexicana
1/4 cup chopped cilantro
1/2 an avocado, cut into thin slices

Instructions

Using a knife or pizza cutter, cut each round tortilla into 8 triangles. In a large skillet or frying pan, bring the oil to a medium/high heat then add the tortillas being sure not to overcrowd them.
Fry each batch until crisp and slightly golden, turning a few times. Each batch should take about 4 minutes total to fry. Once done, remove the tortilla chips from oil and place on folded paper towels to absorb any excess oil. Sprinkle with salt and shake them around while you fry the next batch and repeat the process.
Once the tortillas are fried and placed on towels, remove most of the oil from your pan. Be sure to leave about 1-2 tablespoons and lightly saute the chopped onion until translucent. Break the eggs in a medium bowl and whisk them until smooth, then add them to the pan with the sauteed onions. Cook them how you would normal scrambled eggs, adding a bit of garlic salt to taste.
Once the eggs have mostly come together, add the beans and the crispy tortillas. Mix them up well.
Now add the sauce and the water and stir everything together until it's mixed pretty well.
Lower the heat and allow the food to simmer for about ten minutes, covered.
Add about a 1/2 cup of Cacique Queso Fresco, sprinkling all over the tops of the chilaquiles. Remove from heat.
Serve onto plates, sprinkling more Queso Fresco as needed. Grab the jar of Cacique Crema Mexicana and lightly drizzle it all over the top of the chilaquilles.
Add the chopped cilantro, then serve with a few slices of avocado and a couple of limes.
Enjoy!

https://mamaharriskitchen.com/2016/11/easy-chilaquiles-rojos/

What’s your favorite way to make chilaquiles?

For over 40 years, Cacique’s Mexican-style products have used only the finest ingredients and authentic recipes. Cacique has remained a family owned company dedicated to producing the highest quality authentic products. For more recipe inspiration check out the hashtag #CaciqueHowTo on Instagram to see a great variety of chilaquiles recipe steps using Cacique products.

Quick Recipe Ideas: Finger Foods for Dinner

March 26, 2015 by MamaHarris 2 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #WeekNightHero #CollectiveBias

Years ago, in my single mom days, Campbell’s soups were my mealtime lifesavers. I loved grabbing a can of cream of mushroom soup or cream of celery soup and essentially making the recipe on the back of the can. All you needed was some chicken, rice and cheese and you had a super easy meal that looked more complicated than it was. It was perfect for me, because I really didn’t do much cooking back then and it gave me the confidence to continue to try new things and new recipes. So when I noticed that Campbell’s had a line of Campbell’s Soups for Easy Cooking, I was all over it willing to try some new recipes and also show my older kids around the kitchen with easy ways to fix something fun and simple.

Of course when I think of cooking with soup, my first thought is either slow cooker recipes or a casserole of some sort. I really wanted to make something just as fun as it is easy, so I thought I’d come up with some quick recipes for finger foods that would make for fun weeknight meals. Something that would be filling enough for dinner, but for those really busy nights when you’re on the go, driving to practice or picking kids up from a midweek game these foods could literally be eaten on the go. So even though they might look like they take a lot of effort, they are super simple and also pretty filling.

My premise was simple. I had a bag of frozen chicken, some wonton wrappers, and a few boxes of Campbell’s Soups for Easy Cooking. This was definitely fun and showed me that you don’t need to make a casserole for a quick family meal and Campbell’s. The Campbell’s Soups for Easy Cooking have a ton of flavor that creates such a wonderful base for any meal.

For my first meal I decided to create little cups using wonton wrappers and a muffin pan. The Mexican Style Tomato Soup flavor was perfect with some cubed chicken to create little chicken taco cups. All I needed was some cheese and any additional ingredients I had on hand. I went truly tex mex and just added pimentos and mixed up a little sauce to dab on top, but you can easily switch it up by adding or replacing the current ingredients with corn, green onions, olives or anything else you like. This is a great quick recipe base to create your own type of taco cups and it’s a simple to make it a complete meal by adding some beans and/or rice on the side!

For my next quick recipe I wanted to create little wonton bites with a creamy center, almost reminiscent of a pot pie filling. The Savory Portabello Mushroom soup was a delicious creamy base and I added simple vegetable ingredients I had on hand with some shredded chicken. You can save even more time on this recipe by deep frying the bites instead of baking them, and I also had about half the filling left that I just served over rice and it was so delicious. You can replace or add more vegetable like peas, sun dried tomatoes or even replacing the chicken with sausage. The ideas are endless, and really both of these recipes are great for what’s already in your kitchen, which is how I made them up. Don’t be afraid to get creative!

Ingredients for Chicken Taco Wonton Cups:

2 boneless and skinless chicken breasts, cut into small cubes
1 tablespoon butter
salt and pepper
garlic powder
lemon pepper
cumin
1/4 cup Campbell’s Soups for Easy Meals Mexican Style Tomato Soup
cooking spray
1/4 cup Monterey Jack cheese
1/4 cup sharp cheddar cheese
1 (2 ounce) jar diced pimentos, drained
1/4 teaspoon dry cilantro

Ingredients for Creamy Avocado Dip

1/4 medium avocado
1-2 teaspoons sour cream
1/2 teaspoon Mexican hot sauce

Directions for Chicken Taco Wonton Cups with Creamy Avocado Dip:

Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.

Add the Campbell’s Soup for Easy Cooking Mexican Style Tomato Soup.

Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.

Preheat oven to 350 degrees.
Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the “cups”, then top with cheese.

Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.

Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.

Mix the sauce together and serve with the cups.

Lightly spoon a dab of the sauce over each cup.

Enjoy!

Ingredients for Creamy Mushroom Chicken Wonton Bites:

2 boneless and skinless chicken breast, cut into 3 or 4 large pieces
1 tablespoon extra virgin olive oil
salt and pepper
smoked paprika
dried basil
small peels of one small carrot
1/2 cup chopped spinach
4 ounces cream cheese
1 package Campbell’s Soups for Easy Meals Savory Portabello Mushroom Soup
wonton wrappers
water
cooking spray

Directions:

Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.

Once the chicken is mostly cooked through, begin to shred it apart with two forks.

Add the carrots and spinach, stir together lightly until spinach is wilted.

Add the Campbell’s Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.

Stir it all together, keeping the heat on medium/low.

Add the cream cheese and stir until it has melted and the mixture is creamy and thick.

If you’re baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.

Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.

Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.

Remove from pan and let cool.

Serve over greens for a pretty platter or with a salad for a round meal. If you don’t use all of the filling, it’s great with some white rice.

Enjoy!

Easy Chicken Finger Foods

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Easy Chicken Finger Foods

Keep dinner fun! Here's some quick recipe ideas on ways to use chicken and minimal ingredients for maximum flavor in easy finger foods for dinnertime.

Ingredients

Ingredients for Chicken Taco Wonton Cups:

2 boneless and skinless chicken breasts, cut into small cubes
1 tablespoon butter
salt and pepper
garlic powder
lemon pepper
cumin
1/4 cup Campbell's Soups for Easy Meals Mexican Style Tomato Soup
cooking spray
1/4 cup Monterey Jack cheese
1/4 cup sharp cheddar cheese
1 (2 ounce) jar diced pimentos, drained
1/4 teaspoon dry cilantro

Ingredients for Creamy Avocado Dip

1/4 medium avocado
1-2 teaspoons sour cream
1/2 teaspoon Mexican hot sauce

Ingredients for Creamy Mushroom Chicken Wonton Bites:

2 boneless and skinless chicken breast, cut into 3 or 4 large pieces
1 tablespoon extra virgin olive oil
salt and pepper
smoked paprika
dried basil
small peels of one small carrot
1/2 cup chopped spinach
4 ounces cream cheese
1 package Campbell's Soups for Easy Meals Savory Portabello Mushroom Soup
wonton wrappers
water
cooking spray

Instructions

Directions for Chicken Taco Wonton Cups with Creamy Avocado Dip:

Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.
Add the Campbell's Soup for Easy Cooking Mexican Style Tomato Soup.
Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.
Preheat oven to 350 degrees.
Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the "cups", then top with cheese.
Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.
Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.
Mix the sauce together and serve with the cups.
Lightly spoon a dab of the sauce over each cup.
Enjoy!

Directions for Creamy Mushroom Chicken Wonton Bites:

Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.
Once the chicken is mostly cooked through, begin to shred it apart with two forks.
Add the carrots and spinach, stir together lightly until spinach is wilted.
Add the Campbell's Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.
Stir it all together, keeping the heat on medium/low.
Add the cream cheese and stir until it has melted and the mixture is creamy and thick.
If you're baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.
Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.
Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.
Remove from pan and let cool.
creamy mushroom chicken wonton bites #weeknighthero #ad #cbias - Mama Harris' KitchenServe over greens for a pretty platter or with a salad for a round meal. If you don't use all of the filling, it's great with some white rice.
Enjoy!

https://mamaharriskitchen.com/2015/03/quick-recipe-ideas-finger-foods-dinner/

What are some of your favorite finger foods? Have you ever cooked with Campbell’s Soups?

I’m really in love with these little packages of Campbell’s Soups for Easy Cooking. I actually picked up one in each flavor at my local Walmart because they all looked so good. You can find them right there in the soup aisle tucked away with the other soups. Pay close attention, because these little packages are smaller than they look, they are actually about the same size in height as the average can of Campbell’s Soups!

Click here for a coupon for $.75 off any 1 (ONE) package of Campbell’s Soups for Easy Cooking in any flavor at Walmart I’d love to hear what you would be interested in creating with them! You can also find more recipes using Campbell’s Soups for Easy Cooking to get inspired, or you can see what they’re sharing on Facebook, Twitter or Pinterest.

Easy Chile Relleno Casserole

November 18, 2013 by MamaHarris 7 Comments

Have you ever tried a dish that you haven’t had in years, since childhood, and that first taste immediately took you back? I remember when I was a child, my mom would toy around with different approaches to cooking. She had these recipe cards delivered that would fit into this recipe box, and each week she’d add the newest ones. She also had this one specific cookbook that was all sorts of recipes you could create in the microwave. Hey, it was the eighties then and it was all about convenience at the time! I recall there was this one dish she would make. It was actually a casserole, and she’d make it often.

It was a chile relleno casserole, and she’d make it in the microwave. I remember that I loved the way it tasted, the eggs and cheese was so delicious, but I never wanted to touch the green stuff! That egg and cheese though? Oh, I lived for it!

For years I’ve wanted to replicate that dish. It’s such a strong memory for me, and I thought it would be cool to recreate it. I didn’t, however, want to use the microwave. Last winter I got a few of the ingredients listed from her, added some more of my own, changed some things around so that I could bake it in the oven instead. Hers didn’t have the topping so I added that as well. The night that I made it I’d posted it on my facebook page, and the comments went crazy! I hadn’t even taken photos or anything because it was my first trial. After we all gobbled it up though, I regretted not taking photos or writing anything down. Thankfully I remembered most of the ingredients and how I did things. I recreated the same meal and it was just as good, if not better than the first time. If you want to get a bit fancier, you can add some onions or additional spices to suit your tastes. Personally I love the simplicity of this dish, and you don’t even notice that it’s meat free! Now, with all that cheese and heavy cream it’s not the healthiest dish around, but at least it’s not deep fried rellenos like the original dish! This is fun to build, easy to make and it goes so great with my Simple Spanish Rice and Crockpot “Refried” Beans. It’s a perfect Sunday dinner!

Casserole Ingredients:

One can (27 ounces) whole, fire roasted green chiles.
1 pound cheddar cheese, shredded
1 pound monterey jack cheese, shredded
4 eggs
1-1/2 cups heavy whipping cream
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon cumin

Topping Ingredients:

1 small (4 ounce) can tomato paste
4 tablespoons chunky medium salsa
1-1/2 teaspoon sour cream

Directions

Preheat oven to 350 degrees.

Remove chiles from can, rinse and pat dry.

Take 1/4 cup of each cheese (1/2 cup total) and put aside for use in the topping later.

Spray a large casserole dish with non stick spray.

Arrange half of the chiles in the bottom of the dish, then top with the remaining cheddar cheese.

Arrange the remaining chiles, then top with remaining monterey jack cheese.

In a small bowl, crack open the eggs and separate the egg white from the yolks.

Add the yolks to a separate bowl.

Beat the egg whites for about a minute, just until they thicken.

Add whipping cream, flour and seasonings to the bowl with the yolks, then whisk to combine.

Add the beaten egg whites and mix it all together.

Pour the egg and seasoning mixture over the casserole, then bake uncovered for about 40 minutes.

While casserole is baking, mix together tomato paste, salsa and sour cream.

Spread over top of casserole when done baking, then sprinkle the remaining cheese all over the top.

Bake another 15 minutes

Let cool to allow ingredients to stiffen, making it easier to cut.

Enjoy!

Easy Chile Relleno Casserole

Save Print

Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

This chile relleno casserole is so easy to make, layers of chiles and cheese create a tasty dinner that's perfect for the busiest of families.

Author: Mama Harris' Kitchen

Recipe type: casserole, dinner

Cuisine: Mexican, American, Fusion

Ingredients

One can (27 ounces) whole, fire roasted green chiles.
1 pound cheddar cheese, shredded
1 pound monterey jack cheese, shredded
4 eggs
1-1/2 cups heavy whipping cream
3 tablespoons flour
1 teaspoon salt
¼ teaspoon cumin
Topping Ingredients:
1 small (4 ounce) can tomato paste
4 tablespoons chunky medium salsa
1-1/2 teaspoon sour cream

Instructions

Preheat oven to 350 degrees.
Remove chiles from can, rinse and pat dry.
Take ¼ cup of each cheese (1/2 cup total) and put aside for use in the topping later.
Spray a large casserole dish with non stick spray.
Arrange half of the chiles in the bottom of the dish, then top with the remaining cheddar cheese.
Arrange the remaining chiles, then top with remaining monterey jack cheese.
In a small bowl, crack open the eggs and separate the egg white from the yolks.
Add the yolks to a separate bowl.
Beat the egg whites for about a minute, just until they thicken.
Add whipping cream, flour and seasonings to the bowl with the yolks, then whisk to combine.
Add the beaten egg whites and mix it all together.
Pour the egg and seasoning mixture over the casserole, then bake uncovered for about 40 minutes.
While casserole is baking, mix together tomato paste, salsa and sour cream.
Spread over top of casserole when done baking, then sprinkle the remaining cheese all over the top.
Bake another 15 minutes
Let cool to allow ingredients to stiffen, making it easier to cut.
Enjoy!

Simple Spanish Rice

November 7, 2013 by MamaHarris 10 Comments

There’s many Mexican dishes that I love to make like enchiladas, tacos or burritos, “refried” beans, carne asada.. well the list goes on. With all those dishes, you have to have just the right side dish to bring the entree together. Many times the perfect addition is some Spanish Rice.

I absolutely love a good Spanish Rice. I like it to have some tomato flavor and spices, but not too spicy, not too bland. It has to be just the right amount of flavors and aromas for it to be a well rounded side dish to all of my favorite Mexican food. I’ve played with different flavors, always looking for something easy to throw together yet substantial enough to stand the flavors of many dishes I like to pair it with. This recipe uses items I always have stocked in my kitchen, so the prep work is a cinch. It’s become one of those dishes that is in regular heavy rotation in our home, and I hope you enjoy it just as we do.

Ingredients:

2 tablespoons extra virgin olive oil
2 cups white rice
1 yellow onion, chopped
1 clove garlic, minced
3 cups low sodium chicken broth
1/2 small red bell pepper
1 tablespoon tomato paste
1 can Original Rotel Diced Tomatoes and Green Chilies, drained
pinch of oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon salt

Directions:

In a medium saucepan brown the rice in the olive oil over medium heat.

Add onion and garlic and saute until rice is browned sufficiently and the onion is soft and garlic fragrant.

Add chicken broth, red bell pepper, tomato paste, drained rotel and spices and seasonings.
Stir to combine.

Bring to a boil, cover and reduce heat.

Continue to cook, covered, for about 20 minutes or until rice has reached desired consistency.

Fluff with fork, then serve.

Enjoy!

Simple Spanish Rice

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

This is a great "go to" recipe for easy Spanish rice when you're short on time, perfect for busy weeknight dinners and it's so flavorful!

Author: Mama Harris' Kitchen

Recipe type: Side Dish, Rice

Cuisine: Mexican

Ingredients

2 tablespoons extra virgin olive oil
2 cups white rice
1 yellow onion, chopped
1 clove garlic, minced
3 cups low sodium chicken broth
½ small red bell pepper
1 tablespoon tomato paste
1 can Original Rotel Diced Tomatoes and Green Chilies, drained
pinch of oregano
1 teaspoon cumin
½ teaspoon chili powder
1 teaspoon salt

Instructions

In a medium saucepan brown the rice in the olive oil over medium heat.
Add onion and garlic and saute until rice is browned sufficiently and the onion is soft and garlic fragrant.
Add chicken broth, red bell pepper, tomato paste, drained rotel and spices and seasonings.
Stir to combine.
Bring to a boil, cover and reduce heat.
Continue to cook, covered, for about 20 minutes or until rice has reached desired consistency.
Fluff with fork, then serve.
Enjoy!

Fish Tacos with Creamy Fish Taco Sauce

May 7, 2013 by MamaHarris 26 Comments

Growing up in California, I’ve always had access to Mexican food in many forms. From fast food, to Tex-Mex, taco trucks, taquerias, and even the nice fancy authentic restaurants. So it’s no wonder that I make burritos, quesadillas, beans, taco salads, enchiladas, tacos and many other dishes. I love Mexican food, and one of my families favorite meals is fish tacos. I remember one time I went to this one little place that served the best fish tacos. I was hooked, and when that particular restaurant closed down I was heartbroken. I had to recreate them! These Fish Tacos with Creamy Fish Taco Sauce aren’t the same thing, unfortunately, but they are still oh so good. This is one of my families favorite meals, and I especially love to start including it in my regular rotation of meals through the Spring and Summer months. Something about that lemony sweet breaded fish with the creamy sauce with hints of lime and spice. Delicious!!

Fish Taco Ingredients:

3 Roma tomatoes
3 tablespoons cilantro, chopped
1 green onion, sliced
dash cumin
4 tablespoons lime juice, divided
2 cups Cole slaw
dash ground pepper
2 teaspoons rice vinegar
1 pound fish (tilapia)
1/2 cup all purpose flour
1/2 cup cornmeal
2 teaspoons parsley
1-1/2 teaspoons lemon pepper
2 teaspoons ground cayenne pepper
3/4 teaspoon paprika
2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon white sugar
canola oil
2 lemons
1 cup cheese (cheddar/monterey jack cheese)
taco sized corn tortillas
1-2 avocados (optional)

Creamy Fish Taco Sauce Ingredients:

1/2 cup mayonnaise (I use a light version)
1/2 cup sour cream (I use a light version)
juice of 1 lime
1/4 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

Directions:

I like to make the add on’s first, that way the seasonings and spices can set while I prepare the fish.

In a dish or bowl, combine the tomatoes, cilantro, green onion, cumin and 3 tablespoons of lime juice.
Mix and combine, then cover and refrigerate until ready to serve.

In a separate bowl or dish combine the Cole slaw, pepper, vinegar, and 1 tablespoon lime juice.
Mix, combine, cover and refrigerate until ready to serve.

Combine all of the ingredients for the creamy fish sauce.
Mix well, refrigerate until ready to use.

Combine flour, cornmeal, parsley, lemon pepper, cayenne pepper, paprika, salt, garlic powder, and sugar in a dish or plate. Mix all ingredients until well combined.

Cut each tilapia fillet in half, then dredge in the cornmeal/flour mixture until it is well coated.
Pour canola oil in a large skillet or frying pan over medium heat. You want it to be enough oil to reach the sides of the fish, but not completely cover it (fish cooks fast, it will fall apart!)

Once oil is warmed, add fish and begin to fry each side until it’s a gorgeous golden color.

Once the fish is golden and done, remove from heat and immediately douse with lemon juice from a lemon.
Let cool while the remaining fish cooks. Generously squeeze lemon over all pieces, once when removed from the heat, and once before you build your taco.

Once the fish is done frying, heat up your tortillas.
Then add the Cole slaw, fish, then drizzle with the creamy sauce.

Seriously, I could eat it just like that. Yum.

Add tomato/cilantro mixture, then top with cheese.

I also add avocado, simply because I’m obsessed with them.
Big G adds hot sauce, he’s obsessed with that! These are great served with my crock-pot refried beans or my black bean medley (pictured with the tacos).

Enjoy!

Fish Tacos with Creamy Fish Taco Sauce

Ingredients

Fish Tacos:
3 Roma tomatoes
3 tablespoons cilantro, chopped
1 green onion, sliced
dash cumin
4 tablespoons lime juice, divided
2 cups Cole slaw
dash ground pepper
2 teaspoons rice vinegar
1 pound fish (tilapia)
1/2 cup all purpose flour
1/2 cup cornmeal
2 teaspoons parsley
1-1/2 teaspoons lemon pepper
2 teaspoons ground cayenne pepper
3/4 teaspoon paprika
2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon white sugar
canola oil
2 lemons
1 cup cheese (cheddar/monterey jack cheese)
taco sized corn tortillas
1-2 avocados (optional)
Creamy Fish Taco:
1/2 cup mayonnaise (I use a light version)
1/2 cup sour cream (I use a light version)
juice of 1 lime
1/4 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

Instructions

In a dish or bowl, combine the tomatoes, cilantro, green onion, cumin and 3 tablespoons of lime juice.
Mix and combine, then cover and refrigerate until ready to serve.
In a separate bowl or dish combine the Cole slaw, pepper, vinegar, and 1 tablespoon lime juice.
Mix, combine, cover and refrigerate until ready to serve.
Combine all of the ingredients for the creamy fish sauce.
Mix well, refrigerate until ready to use.
Combine flour, cornmeal, parsley, lemon pepper, cayenne pepper, paprika, salt, garlic powder, and sugar in a dish or plate.
Mix all ingredients until well combined.
Cut each tilapia fillet in half, then dredge in the cornmeal/flour mixture until it is well coated.
Pour canola oil in a large skillet or frying pan over medium heat. You want it to be enough oil to reach the sides of the fish, but not completely cover it (fish cooks fast, it will fall apart!)
Once oil is warmed, add fish and begin to fry each side until it's a gorgeous golden color.
Once the fish is golden and done, remove from heat and immediately douse with lemon juice from a lemon.
Let cool while the remaining fish cooks.
Generously squeeze lemon over all pieces, once when removed from the heat, and once before you build your taco.
Once the fish is done frying, heat up your tortillas.
Then add the Cole slaw, fish, then drizzle with the creamy sauce.
Add tomato/cilantro mixture, then top with cheese.
These are great served with my crock-pot refried beans or my black bean medley (pictured with the tacos).
Enjoy!

https://mamaharriskitchen.com/2013/05/fish-tacos-with-creamy-fish-taco-sauce/

Mama Harris’ Guacamole Dip

September 11, 2012 by MamaHarris 3 Comments

Since I was a little girl I’ve been obsessed with avocados. I remember my mom would cut open an avocado and split it in half, hand me a spoon and some salt and we would then devour it just like that, right in the kitchen.
Nowadays, I put avocado in my BLT’s, omelets, breakfast sandwiches, salads, and anything else it remotely sounds good in. I just can’t get enough!
Another of my very dear favorites snacks would be chips and dip. I’m a total nachos girl, and chips are my absolute favorite snack. I would take that any day over cupcakes, chocolate, or even ice cream.
With that said, guacamole dip has always been a favorite as far as dips are concerned. I’m that party guest that is seated square in front of the appetizers finishing off the chips and guacamole dip (provided it’s a good one!). Now, some store bought guacamole dips leave a lot to be desired. I’m very picky about my dip, and through the years I have perfected my little guacamole dip. Whenever we have a birthday party, barbecue, potluck, Holiday or anything where there’s guests coming, this is something I ALWAYS prepare. It’s also the first thing gone, every time. I also prepare this to put in burritos and tacos as an alternative to the raw avocados. It’s great with other things, not just as a dip for chips! Hope you enjoy!

Ingredients:

3 medium avocados, soft, but not squishy, not too firm
juice of 2 limes
1/2 white onion, chopped
1 medium tomato, chopped
1 clove garlic, minced
salt and pepper
Tapatio brand hot sauce

Directions:

Mash up your avocados in a bowl

Add your onion, tomato and garlic and stir in until well mixed

Once mixed well, add the lime juice, salt and pepper to taste, and about 20 shakes, or drops, of the hot sauce. I don’t really measure, I’m just tasting as I go. I do like it a little salty, it compliments the lime and avocado taste. I’d guess it’s about 1/4 teaspoon of salt and 1/8 teaspoon of pepper. But you can season it to suit your taste.

Serve immediately, this is also great in a 7 layer dip with my crockpot “refried” beans recipe.

Mama Harris’ Guacamole Dip

Ingredients

3 medium avocados, soft, but not squishy, not too firm
juice of 2 limes
1/2 white onion, chopped
1 medium tomato, chopped
1 clove garlic, minced
salt and pepper
Tapatio brand hot sauce

Instructions

Mash up your avocados in a bowl
Add your onion, tomato and garlic and stir in until well mixed
Once mixed well, add the lime juice, salt and pepper to taste, and about 20 shakes, or drops, of the hot sauce. I don't really measure, I'm just tasting as I go. I do like it a little salty, it compliments the lime and avocado taste. I'd guess it's about 1/4 teaspoon of salt and 1/8 teaspoon of pepper. But you can season it to suit your taste.
Serve immediately and enjoy!

https://mamaharriskitchen.com/2012/09/mama-harris-guacamole-dip/

Black Bean Medley Quesadillas

September 4, 2012 by MamaHarris Leave a Comment

So, I have a confession to make.
Lately it’s been a little difficult for me to cook up my “normal” meals for my family.
I’ve been a little out of commission with my left arm and it pretty much affects everything. First my doctors diagnosed me with tendinitis, but then after a second opinion I’m now diagnosed with carpal tunnel in both hands, and cubital tunnel in my left arm. I’m in the process of getting tests done to see the severity, and then discussing options. Surgery could be one of them. It must be all those years of office work catching up to me!
My husband works A LOT. Like, 12 hours a day sometimes, between 4-7 days a week. In addition to the older kids that have all their activities and I’m the taxi mom for, I also have an energetic 3 1/2 year old and a curious 1 1/2 year old I stay home with every day.
To add a little more fun to the mix our male and female dog also just had 6 puppies a month ago!
So suffice it to say, I’ve been a busy mama. What a full house it is!
I have to try to take it easy in the kitchen these days. So, in the spirit of quick and easy these quesadillas are the perfect treat! They’re great for a tasty lunch, or even a nice little dinner!
This meal is quick and easy, without sacrificing taste. It’s also pretty healthy! Well, as far as quesadillas go. I mean, it’s melted CHEESE! They definitely have a “tex-mex” kind of feel to them.
Now I’m not usually one to eat much canned anything, but I do keep a reserve of various canned vegetables and beans. I mean, let’s face it… with 5 kids and Daddy working those long hours, you definitely need some quick meal options once in a while! Sometimes I want to make everyone a tasty meal that doesn’t take FOREVER, and that’s when my canned reserve items in the pantry can be so useful.
Now, when purchasing canned items, always try to get the lowest sodium option. There can be a lot of sodium involved in the canning process, so keep that in mind! When using canned beans, they usually do have the low sodium choice. In addition to that, you can also rinse the beans as well to rid any additional sodium and preservatives as well.
I actually use this black bean medley, as I like to call it, as a side dish as well. It pairs great with chicken or fish tacos, fajitas, regular quesadillas, etc. Just sprinkle a little cheese on top and it’s delicious!
I hope you enjoy these as much as we do!

Ingredients:

1 can Rotel tomatoes, drained. I used original, but you can choose Mild, Spicy, Chunky etc..
1 can sweet yellow corn, drained and rinsed
1 can black beans, drained and rinsed
spices of your choice, I add a little cumin and lemon pepper
1 wheat tortilla per quesadilla, the mixture can make 4-5 quesadillas
1/4 cup rinsed fresh spinach leaves
about an ounce of mild cheddar cheese, sliced or shredded
about an ounce of shredded skim mozzarella cheese
canola or vegetable oil cooking spray
chunky salsa and light sour cream on the side

Directions:

Rinse and drain your corn and beans. Pour them in a medium saucepan.
Lightly drain the Rotel tomatoes and add them to the saucepan.

Add your spices and season to taste. Mix well.

Lay your tortilla out and start to prepare the filling on one half of the tortilla.
I slice my american cheese in thin slices, then top with about 1/4 of the bean medley.
Add a handful, or around 1/4 cup of fresh spinach leaves and top with the mozzarella cheese.

I like to put the cheese on the top and bottom so they’re melted into the filling and also holding the tortilla in place. Fold the empty side over the fill side to close the quesadilla.