"EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)

Bobdoescooking
Hosted by Bobby Webb
Group active since Sun, Dec 08, 2013


This is a place where all Mexican recipes from A to Z, can be placed. From Avocado Dips to Salsa to Tacos to Watermelon Agua Fresca.


 

MORNING ALL

Bobdoescooking
By Bobby Webb
Friday at 6:41 AM
Lets welcome our 4 new members --- WELCOME - CANDACE CRIBB-LANGE, BONNIE HELMS, DONNA AND CYNTHIA WINTER --- WELCOME to the GROUP. Enjoy and brows the many Mexican recipes. Feel free to post your on Mexican recipes. Just make yourselves feel at home.

Today will are going to fix; "SANTA FE STUFFED CHICKEN'

¾ tsp chili powder - ¾ tsp cumin - ½ tsp salt - ¼ tsp paprika - ½ cup unseasoned dry bread crumbs - 2 tbsp butter - ¼ cup chopped celery - ¼ cup chopped onion - ½ cup corn - 1 oz (¼ cup) shredded Monterey Jack cheese - 2 tbsp chopped fresh cilantro - 4 chicken breast halves, bone-in with skin

1. Spray 12x8-inch baking disk with nonstick cooking spray. In small bowl, combine chili powder, cumin, salt and paprika; mix well. Reserve 1 teaspoon seasoning mixture; set aside. To remaining seasoning mixture, add bread crumbs; mix well.
2. In medium skillet, melt butter over medium heat. Add celery and onion; cook 5 to 7 minutes or until vegetables are tender. Add corn, cheese, cilantro and bread crumb mixture; mix well.
3. Loosen skin from each chicken breast to form pocket between skin and meat. Fill each pocket with about ½ cup corn mixture; secure opening with toothpick. Place skin side up in baking dish. Sprinkle chicken with reserved season mixture.
Broil 4 to 6 inches from heat for 5 to 7 minutes or until skin is brown. Remove baking dish from oven; cover with foil. Heat oven to 350o; bake 35 to 45 minutes or until juices run clear. Yield: 4 servings.

MORNING

Bobdoescooking
By Bobby Webb
Thursday at 7:11 AM
Hope everyone is fine this morning!!!! ---- Lets welcome our new member --- WELCOME - PAULA VAN VALKENBURG - WELCOME to the GROUP. Enjoy and make yourself at home!!!!

Today, we are going to fix; "STEAK BURRITOS"

1 beef flank steak (4-oz) - 1/8 tsp salt - 1/8 tsp pepper - ½ tsp oil - 2 flour tortillas (8-inches), warmed - ½ cup cold cooked rice - ½ medium ripe avocado, peeled and diced - ½ cup canned black beans, rinsed and drained - 2 tbsp sour cream - 1 tbsp salsa - 1 tbsp finely chopped onion - 1½ tsp minced fresh cilantro

1. Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness.
2. Thinly slice steak across the grain; place down the center of each tortilla. Top with rice, avocado, beans, sour cream. Salsa, onion and cilantro. Roll up; serve immediately. YIELD: 2 SERVINGS.

MORNING AGAIN

Bobdoescooking
By Bobby Webb
Tuesday at 9:29 AM
We have another new member --- WELCOME - SEA SUN - WELCOME to the GROUP. Enjoy, and make yourself feel at home!!!! Brows the many Mexican recipes, and chat with the members. Bobby...


GOOD MORNING

Bobdoescooking
By Bobby Webb
Tuesday at 9:12 AM
Lets welcome our new member ... WELCOME - KELLY JERNIGAN - WELCOME - to the GROUP. Enjoy, and make yourself feel at home!!

Today we are going to fix; "GRILLED LIME CHICKEN THIGHS WITH AVOCADO SALSA"

CHICKEN:
8 boneless skinless chicken thighs - ¼ cup lime juice - 1 tbsp oil - 1¼ tsp salt - 1 tsp grated lime peel - ½ tsp garlic powder - ½ tsp dried thyme - ½ tsp ground cumin - ¼ tsp ground coriander - ¼ tsp ground cinnamon - ¼ tsp pepper

SALSA:
2 avocados, chopped - 1 cup chopped tomatoes - ¼ cup finely chopped red onion - ¼ cup lime juice - ¼ cup chopped cilantro - ½ tsp salt - ¼ tsp pepper

1. Place chicken in single layer in large nonreactive pan. Whisk all remaining chicken ingredients in small bowl; pour over chicken. Cover and refrigerate 1 hour.
2. Gently combine all salsa ingredients in medium bowl. Heat grill; oil grill grates. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Serve with salsa. MAKES 4 SERVINGS.

MORNING ALL

Bobdoescooking
By Bobby Webb
Friday, April 10 at 7:28 AM
Lets welcome our new member --- WELCOME - EVE ANDERSON - WELCOME to the GROUP. Brows thru the many Mexican recipes, and chat with the members. Enjoy and make yourself feel at home.

Today will are fix'en; "EASY BEEF TACO SKILLET"

1 lb ground beef - 1 can tomato soup - ½ cup chucky salsa - ½ cup water - 6 flour tortilla (6”), cut into 1” pieces - ½ cup shredded cheddar cheese

1. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
2. Stir soup, salsa, water and tortillas in skillet and heat to a boil. Reduce heat to low. Cook 5 minutes, stir. Top with cheese. Makes: Makes 4 servings.

GREAT GROUP...

mumm6
By Eve Anderson(AKA-POETGRL)
Apr 8, 2015
GREAT GROUP, I ENJOY MEXICAN FOODS.

GOOD MORNING

Bobdoescooking
By Bobby Webb
Apr 8, 2015
NO NEW MEMBERS.

Today we will fix; "FLATBREAD TACOS WITH RANCH SOUR CREAM"

1 cup (8-oz) sour cream - 2 tsp ranch salad dressing mix - 1 tsp lemon juice - 1½ lbs ground beef - 1 can (14½-oz) diced tomatoes, un-drained - 1 can (15-oz) pinto beans, rinsed and drained - 1 envelope taco seasoning - 1 tbsp hot pepper sauce - 1 tube (16.3 oz) large refrigerated buttermilk biscuits---

TOPPINGS: ripe olives, lettuce and cheddar cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
3. Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
4. To serve, spread each flatbread with 2 tbsp ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with topping if desired. Yield: 8 servings.

MORNING ALL

Bobdoescooking
By Bobby Webb
Apr 6, 2015
Lets welcome our 2 new members --- WELCOME - TERRI TERBORY and RUDI COX --- WELCOME to the group. Enjoy, and make yourself feel at home.

Today we are going to fix: "MEXICAN CORNBREAD"

1 cup self-rising cornmeal - ½ tsp soda - ½ tsp salt - ½ tsp sugar - 3 eggs, beaten - 1 cup milk - 3 jalapeno peppers, seeded and chopped - ½ cup chopped onion - 1½ cups (6 oz) shredded cheddar cheese - 1 tsp garlic powder - 1 (7-oz) can whole kernel corn, drained - 1 (2-oz) jar chopped pimiento, drained - 1/3 cup bacon drippings

1. Combine cornmeal, soda, salt, and sugar; stir in remaining ingredients. Spoon into a greased 10-inch; iron skillet. Bake at 350 degrees for 45 minutes or until golden brown. Yield: 12 to 15 servings.