Haystacks

This is a dish that was introduced to me when I met my mother in law.   It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.

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Haystacks
Combination of nacho with a taco salad twist
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the refried beans in a pan. Stir occasionally until texture is smooth. Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls. To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.

Light Chicken Enchiladas

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Light Chicken Enchiladas
Lightened up chicken enchiladas that are full of flavor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 450F. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the jalapeno and half the onion. Cook, stirring, until soft, sbout 3 minutes. Add the chicken, 1 tsp. salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
  2. Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 Tbsp oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
  3. Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll upand arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, about 4 minutes.
  4. Toss the herbs, remaining onion, and season with salt to taste. Sprinkle on top. Enjoy!
Recipe Notes

Recipe adapted from Food Network.

Empanadas

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Empanadas
A flaky crust with a meat filling.
Servings
empanadas
Ingredients
Servings
empanadas
Ingredients
Instructions
  1. Preheat oven to 425F. Line a sheet pan with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned crumbling the beef as you go. Add the garlic, onion, jalapeno, and green pepper. Drain off any excess oil, then season the beef with salt and pepper to taste. Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through2-3 minutes. Add additional salt if necessary, then remove from heat.
  3. Roll the crusts out on a lightly floured surface so that they are slightly larger and thinner than the original crusts. Use a bowl that is about 4 inches in diameter to cut circles out of the crusts, making 10 total, gathering up any scraps and re-rolling to make the 10. Put about 2 heaping Tbsp of the beef mixture on one half of each circle. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
  4. Place all the empanadas on the sheet pan. Whisk together the egg with a tablespoon of water and brush the tops of the empanadas. Place in the oven for 18-22 minutes or until golden and crisp on the edges. Enjoy!
Recipe Notes

Recipe adapted from Neighborfood

Cheesy Thumbprint Cookies with Bourbon Tomato Jam

Recipe originally found on The Flavor Blender

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Cheesy Thumpprint Cookies With Bourbon Tomato Jam
This has quickly become a favorite go to recipe for getting together with friends and families. This is a very easy dish today and flavorful. I have found when making this that the bourbon jam makes more than needed. I serve the rest on a block of cream cheese with crackers and it gets gobbled up right away.
Course Appetizer
Prep Time 30 minutes
Cook Time 20-25 minutes
Passive Time 30 minutes
Servings
Cookies
Ingredients
Cookies
Bourbon and Tomato Jam
Course Appetizer
Prep Time 30 minutes
Cook Time 20-25 minutes
Passive Time 30 minutes
Servings
Cookies
Ingredients
Cookies
Bourbon and Tomato Jam
Instructions
Bourbon Tomato Jam
  1. Place all ingredients for the jam, except bourbon, into a small sauce pan. Bring to boil and let sugar dissolve. Bring to simmer and let the jam get thick. Once thickened add bourbon. Mix well and let cool.

Cuban Fish Tacos with Citrus Mango Slaw and Chipolte Lime Cream

Original recipe found on Half Baked Harvest.

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Cuban Fish Tacos with Citrus Mango Slaw and Chipolte Lime Crema
This light and flavorful taco recipe is a must try.
Course Main Dish
Cuisine Seafood
Prep Time 25 minutes
Cook Time 20 minutes
Servings
0
Ingredients
Mango Slaw
Chipolte Crema
Course Main Dish
Cuisine Seafood
Prep Time 25 minutes
Cook Time 20 minutes
Servings
0
Ingredients
Mango Slaw
Chipolte Crema
Instructions
  1. Combine Olive oil, lime juice, oj, garlic, green onions, paprika, cumin, salt and pepper. Mix well and pour over fish. I marinated for an hour. While marinating, combine the slaw ingredients and mix well. I used my hands to mix so I could make sure everything was coated nicely. Using a food processor mix the crema ingredients and blend well. Cook the fish on stove top with a little olive oil in pan. Takes 15-20 minutes. To assemble. Warm your tortillas, place fish on tortillas. Top with slaw and crema