Mexican Stuffed Shells

1 box large shells (if I can ever find them in Australia)
1/4 teaspoon Mexican chili powder
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 1/2 cups Mexican cheese blend
1 1/2 cups Marinara sauce   1. Preheat oven to 375 degrees.
2. Combine ricotta, Parmesan, 3/4 cup Mexican cheese, egg, and chili powder. Set aside.

3. Cook noodles until just pliable.

4. Pour about 1/2 cup of sauce in the bottom of 9" x 13" baking dish; spread evenly.

5. Fill each shell with Ricotta mixture.

6. Top evenly with remaining sauce,

7. Sprinkle 3/4 cup Mexican cheese on top of sauce.


Original recipe from here

Breakfast Burrito Ingredients

sliced green capsicum
onion
mushrooms
cumin
salt
garlic
eggs
tortillas
salsa
cheese
chopped tomato
sliced green onion
sour cream
coriander
jalapenos
Nandos peri peri sauce

Mexican Rice

2 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1 tsp ground cumin
2 Tbp corriander paste
2 Tbp chili powder
juice from 1/2 lime
1/4 cup chopped red onion
1/2 cup diced tinned tomatoes
2 cups chicken broth

1. Thoroughly rinse rice for 2 minutes. Shake well to rid excess water.

2. Heat oil in a large saucepan over medium heat and add rice and onions. Cook, stirring constantly until golden. While rice is cooking, sprinkle with salt and cumin and chili powder and lime juice.


3. Stir in tomatos (including liquid),chicken broth and corriander paste; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Squeeze lime juice over rice and serve.

I like to add this to our burritos and enchiladas.

Original recipe from here but altered by me.

Cilantro Lime Rice

1 cup uncooked long-grain white rice
1 teaspoon butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
1 (15 ounce) can vegetable broth
1 cup water
1 tablespoon freshly squeezed lime juice
2 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro

Directions:

In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.

Makes about 3 cups cooked rice


Recipe from: here

Chicken Parmesean with Guacamole

bread crumbs
grated Parmesan cheese
1/8 cup japanese mayo
1/2 tsp chili powder
2 chicken breasts
1 Tbsp. olive oil

1/2 cup chopped ripe avocados
juice from jalapenos
1/4 tsp garlic powder
1/2 cup chopped tomatoes

1.) Combine bread crumbs and cheese in shallow dish; set aside.


2.)  Mix mayonnaise and chili powder; spread onto both sides of chicken breasts. Coat evenly with crumb mixture.

3.) Heat oil in large skillet on medium heat, add chicken; cook until no longer pink.
4.) Mash avocados, adding jalapeno juice until desired consistancy and garlic powder.
5.) Place chicken on serving plate. Top with guacamole and tomatoes; sprinkle with remaining cheese.

Lime Enchiladas

juice from one lg lime
1 Tbp chili powder
1/2 teaspoon garlic powder
1 cooked chicken, shredded
tortillas
shredded cheese
16 ounces green enchilada sauce
1 cup thickened cream

1.) Mix the first three ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour.


2.) Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

3.) Bake at 180C degrees for 30 minutes until brown and crispy on top.

Burritos

1 chicken breast, diced
1/2 onion, diced
5 Tbp Nandos extra hot Peri Peri sauce

1 can refried beans with chili
1/2 packet of Old El Paso Chili seasoning

1 packet white rice
1 tin tomatoes with herbs

tortillas
sour cream
guacamole
salsa
lettuce
olives
jalapenos
shredded cheese

1.) Add the diced (uncooked) chicken, onions and peri peri sauce to a plastic bag and mix well to coat. Add to pan and cook well. Set aside.

2.) Mix chili seasoning and refried beans in a bowl. Set aside.

3.) Cook rice in the microwave. Once ready, add tinned tomatoes and mix through. Set aside.

4.) Microwave the tortillas for 20 seconds to warm. Spread the beans on the tortillas and top with remaining ingredients. Wrap and enjoy!