11 southwest spanish Recipes

spanish rice mix (it s in an envelope and i buy the walmart version, but lipton has a version), ground turkey, green onions, chopped, minced garlic clove, parmesan cheese, finely grated, tomato, diced (use fresh or canned petite diced), black beans, drained (have subbed kidney beans with great results), corn (canned or frozen ), chunky salsa, strained (for heat. . .i like harry & david black bean chipotle salsa, medium), cumin, dried oregano, bell peppers (yellow , orange or red), sharp cheddar cheese, shredded (or mexican blend )

white bread , torn into small pieces, milk, ground beef, eggs, beaten, ground black pepper, onion, finely chopped (about 1/4 cup), garlic cloves, minced, fresh parsley, finely chopped, spanish pimento stuffed olives, salsa (pace picante sauce)

flour tortillas , made into matchsticks to equal 4 cups (see recipe below), white rice or 8 cups spanish rice, cooked, enchilada sauce, pinto beans or 1 (16 oz) can black beans, chopped cooked chicken or 4 cups ground beef, grated cheddar cheese, chopped lettuce, chopped mixed vegetables (such as green onion, avocado, tomato, black olives and pepper)

white potatoes , scrubbed clean, olive oil or 1/3 cup vegetable oil, yellow onions or 1 large spanish onion, sliced into rings, mixed mushrooms, sliced, green onions, chopped with the green and white parts separated, spicy seasoning salt or 1 -2 tsp salt and pepper, to taste, avocados, diced, nondairy sour cream, to taste (try tofutti brand www.tofutti.com ), tabasco sauce or hot sauce, to taste

converted rice (instant rice), smoked spanish chorizo, cooked, black canned beans, drained, half onion, diced, half red pepper, diced, fresh jalapeno, minced, half cup sweet kernel corn, garlic clove, minced, pepperjack cheese, shredded, egg roll wrappers (skins ), egg, beaten with a tsp water, oil for frying, creamy cilantro dipping sauce, mexican style tomato sauce, cream cheese, softened, fresh cilantro, chopped, half cup sour cream, garlic clove chopped

fat-free mayonnaise, grated fresh parmesan cheese, fat-free buttermilk, fresh lemon juice, water, freshly ground black pepper, dijon mustard, garlic cloves, minced, canned anchovy fillets, drained and chopped, salt, paprika, spanish smoked paprika, ground red pepper, salmon fillets, skinned, torn romaine lettuce, fresh corn kernels, garlic-flavored croutons

peanut oil, chili powder, spanish paprika, jalapeno peppers, stemmed and seeded, garlic cloves, broiler-fryer chickens, fresh sage sprigs, dried sage, mexican oregano, garlic cloves, halved and divided, red wine vinegar, dried sage, brown mustard or 1 tbsp spicy mustard

turkey sausage (smoked, sweet, or hot ), boneless, skinless chicken breast, cut into chunks (optional), diced tomatoes, undrained, water, rice, uncooked, salsa, any kind, onion, chopped, green or red bell pepper, chopped, chopped green chilies, cumin, chili powder, garlic powder, southwest seasoning mix (optional)

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed