How To make South Of The Border Chili
4 large idaho baking potatoes
baked
1 tablespoon vegetable oil
12 ounces ground turkey
1 medium onion :
diced
1 red or green bell pepper diced
1 garlic clove :
minced
1 tablespoon chili powder
15 ounces red kidney beans -- rinsed and drained
14 1/2 ounces stewed tomatoes
1/2 teaspoon salt
2 tablespoons grated low-fat cheddar cheese -- optional
2 tablespoons low-fat sour cream -- optional
1. In large nonstick skillet, over medium-high heat, heat oil. Add ground turkey; cook, stirring to break up large pieces until lightly browned, about 5 minutes. With slotted spoon, remove turkey from skillet; set aside.
2. To skillet, add onion, bell pepper and garlic; cook until vegetables are tender-crisp, about 4 to 5 minutes. Add chili powder; cook, stirring, 1 more minute.
3. Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt. Bring to a boil and reduce heat; simmer until thickened, about 10 to 12 minutes.
4. Halve potatoes lengthwise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon chili mixture over each potato, dividing evenly. Top with cheddar cheese and sour cream.
25 minutes.
Per serving: About 485 cal, 30 g pro, 58 g car, 15 g fat, 28% cal from fat, 72 mg cholesterol, 1050 mg sod, 14 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
How To make South Of The Border Chili's Videos
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South of the Border Salmon | Dei Fratelli
Our week 2 winner in the How can I like you when I love you recipe contest.
South of the Border Salmon
Ingredients:
1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, save juice
1 Cup Dei Fratelli Black Bean n' Corn Salsa
1 lb Salmon steak
1/2 Cup Black bean relish
3/4 Cup Water
1 Cup Instant brown rice
Salt
Pepper
Cayenne pepper
Black bean relish
1/4 Cup Black beans, drained and rinsed
1/4 Cup Corn, drained and rinsed
4 Jalapeño slices, diced
2 Tbsp. Cilantro, roughly chopped
Juice from 1/2 of a lime
Dei Fratelli South of the border salmon
Preparation:
In a medium sauce pan, bring water and juice to a boil. Remove from heat, add rice & cover. Season salmon with salt, pepper & cayenne. Cut in half. Pour rice & juice into a shallow baking dish. (The rice should still have liquid in it, as it will continue to cook while baking) Place salmon on top of rice. Add the Dei Fratelli tomatoes & jalapenos around the salmon. Top salmon with Dei Fratelli salsa. Bake at 375 degrees for 15 minutes or until steaks are flaky & cooked thoroughly. Plate & sprinkle with black bean relish. Enjoy!!!
Serves 4.
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Now you can enjoy the many, unique flavors of Mexican food in your own home.
With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.
Among the world's great cuisines, the foods of Mexico stand out in their diversity. Rooted in a history of ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is a dynamic cuisine, adaptable but remarkably complete even in its melding of different cultures.
Explore Mexican cooking in all its delicious variety with this outstanding recipe collection for today's home cook. You'll find traditional favorites like:
ACAPULCO CHICKEN
FRIJOLES DE OLLA (BEANS COOKED IN A POT)
CARNE ASADO (MEXICAN STYLE BEEF TIPS & GRAVY)
CHALUPA
CHICKEN ALEJANDRO
CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE
CHICKEN OR BEEF FAJITAS
CHICKEN TEQUILA
CHILES RELLENOS (FRIED STUFFED CHILES)
CHILI POBLANO PIE
CHIMICHANGAS SUPREME
EL CHICO SALSA VERDE
ENCHILADAS BANDERAS
GRILLED CHICKEN ADOBO
GRILLED CHICKEN QUESADILLAS
SUPPER NACHOS
RICE CON QUESO
And Over 200 More!!
No cooking collection is complete without a copy of the Recipes From South Of The Border cookbook and it's authentic recipes for cooking traditional Mexican food at it's best.
Southwest Chicken Egg Rolls Chili's Copycat Recipe Southwestern Eggrolls
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Business Email ➡ lov.kari19@gmail.com
Today I'm making Southwest Egg Rolls just like the Chili's. They are so easy to make. I'm serving them with some Cilantro Lime Dressing, I'll link a video to this dressing below. These are perfect as a side dish or an appetizer, so delicious ???? If you enjoy this recipe please don’t forget to give me a big thumbs up and if you are not subscribed, please subscribe to become part of our family ????
SOUTHWEST EGGROLLS INGREDIENTS:
► 1 lb. chicken breast fillet
► Garlic Salt
► Paprika
► 2 tbsp butter
► 1/2 small white onion
► 1 red bell pepper
► 1 jalapeño
► 3 minced garlic cloves
► Garlic powder
► Onion powder
► 1 can of corn
► 1 can of black beans
► Some cilantro
► Some egg roll wraps
► Colby-Jack cheese
► Monterey Jack cheese
► Dressing of choice (I'm using Cilantro Lime Dressing)
Cilantro Lime Dressing:
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PANTRY SHELF RECIPES - South of the Border Soup
Looking for pantry shelf recipes? Today I'm trying a recipe from Betty Crocker's Dinner in a Dish! This South of the Border Soup is perfect for those chilly Autumn evenings when you need dinner on the table in a flash.
SOUTH-OF-THE-BORDER SOUP
(recipe from Betty Crocker's Dinner in a Dish, 1965)
1 - 10.5oz can bean with bacon soup
1 - 10.5oz can tomato soup
1 - 10.5oz can chili without beans
1 soup can water
1/8tsp to 1/4tsp garlic powder
corn chips for garnish
Stir soups, water, and garlic powder in a saucepan. Heat to boiling. Ladle soup into bowls; top with corn chips. Makes 4 to 6 servings.
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South Of The Border Stew
Harvest all of your favorite vegetables, friends and loved ones and get ready to escape south of the border! In this episode I share my recipe for soy-free, plant-based South of the Border Stew! This dish is so versatile and can be made with any of your favorite ingredients.
RECIPE:
South Of The Border Stew
Servings: 8
Ingredients:
4 oz diced red onion
2 oz of finely minced garlic
3 oz of chopped cremini mushrooms
3 oz of diced carrots
3 oz of diced beets
3 oz of chopped collard greens
7 oz of canned, fresh, or frozen corn
2 cups of cooked black beans
2 cups of cooked brown rice
2 cups of tomato puree
7 oz of plum tomatoes
1 oz of cilantro
4 tsp of fresh lime juice
.5 oz of diced red chili pepper
1 tsp of salt
1 tsp of dried dill
1 tsp of dried cayenne pepper
1 tsp of pepper
1 tsp of trader joes 21 seasoning salute
AND A WHOLE LOT OF LOVE!!!
Steps:
1. Over a medium heat, use two tablespoons of water to sauté your onions, garlic and mushrooms until softened. You will know when they are ready when the room is filled with the wonderful smell of bliss.
2. Once the mushrooms, onions and garlic are softened, add in your chopped carrots and beets and allow them to soften. If the pan seems a bit dry, add in a splash or two of filtered water to help it cook.
3. Now add in your chopped collard greens and allow them to wilt (soften and lose density).
4. Once the collard greens have wilted, it is now time to add in your corn, cooked black beans and cooked brown rice.
5.Pour in your tomato puree and stir thoroughly. Add additional water if necessary. 1 Tablespoon at a time, until the desired thickness is found.
6. Add in your chopped tomatoes, cilantro and lime juice.
7. Sprinkle in your chili pepper and stir in your seasonings. This is also a good time to stop and taste the dish and experience the flavor. See how it tastes to you, does it need a tiny bit more love, salt, maybe some dill or even garlic? Make this YOUR dish and adjust it to fit your taste buds.
8.Serve with a few fresh pieces of cilantro on top and ENJOY!
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With love and light, thank you for all your support !
Music Track:
“Brazil Samba”
by Bensound