World's Best Fajita Marinade:
1 Cup Kikkoman Teriyaki Sauce
2 Tsp. Cayenne Pepper
3/4 Tsp. Pepper
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Fresh Lime Juice
1 Cup Water
1/2 Tsp. Cumin
3/4 Cup Brown Sugar
1-1/2 Tsp. Chili Powder
3/4 Tsp. Garlic Powder
Marinade Chicken, Shrimp and or Beef for 4 hours. Marinate vegetables too.
Laurie's Chile:
2 Lbs. Ground Round
1 LB. Ground Pork
2 Cloves of garlic
3 Tbsp. Olive Oil
2 Cups Chopped Onions
3 Tbsp. Chili Powder
3 Cups Tomato Wedges
3 Cups Beef Broth
3 Cups Cooked Red Beans ( 2 of the 3 cans should be Hot-n-Tangy Calente Beans )
1-1/2 Tsp. Celery Salt
1 Pinch Oregano
1 Tsp. Cumin
1/2 Tsp. Cayenne Pepper
Salt & Pepper
Heat oil, onions and garlic- sautee until translucent. Add meat and brown. Remove oil and all other ingredients and simmer for 2 hours.
Tortilla Soup:
2 Tsp. Olive Oil
1 Small Finely Chopped Onion
2 Chopped Cloves of Garlic
1 Fresh Stemmed, Seeded and Finely Chopped Jalapeno Pepper
30 Ounces of Chicken Broth
10 Ounce Can of Rotel Diced Tomatoes and Green Chiles
1 to 2 Cups Shredded Chicken
3/4 Cup of Water
1/4 Cup White Wine
1/2 Tsp. Oregano
1 Tsp Red Chile Powder
2 Tsp. Flour
4 Corn or Flour Tortillas, Sliced into 1/2 Inch Strips
Garlic Salt
Cooking Spray
1/3 Cup Fresh Chopped Cilantro Leaves
1 Fresh Stemmed, Seeded and Finely Chopped Serrano Pepper
Shredded Cheddar Cheese
Sour Cream
Saute garlic, onion, jalapeno and serrano in olive oil until soft. Add chicken broth, Rotel tomatoes, shredded chicken, water, wine, oregano and chile powder. Bring to a boil and simmer for 30 minutes.
Spray tortilla strips with cooking spray and lightly salt with garlic salt. Spread and bake on a cookie sheet at 350 degrees for about 7 minutes or until crisp but not brown.
After soup has simmered, skim off 1/3 cup of broth into a glass measuring cup and add the flour, stirring until smooth. Return to soup, whisking while bringing the soup to a boil.
Place tortilla strips in a bowl, cover with soup adding cheese, cilantro and sour cream to your liking. If too hot, add more cheese and sour cream. Enjoy.
Summer Salsa:
Ingredients:
Lime zest from 1 lime
Lime juice from 3 limes -about a 1/4 cup
1 tablespoon sugar
½ teaspoon garlic salt
½ teaspoon pepper
Peeled, seeded and finely chopped:
3 cups watermelon
1 medium sized mango
1 cucumber
1 Small Serrano pepper
1 small Jalapeno pepper
1 small red onion
- Stir together lime juice, zest, sugar, garlic salt and pepper in a bowl. Add watermelon, mango, cucumber, peppers and onion. Mix and chill until ready to serve. Serve with tortilla chips.