Tex Mex Menu Ideas

Tex Mex Menu Ideas. Anyone who follows this blog knows that a lot of my favorite foods are “Tex Mex” based. Here’s a list of my favorite Tex Mex recipes for your Cinco de Mayo celebration or just a Friday night Taco Party.

Chicken and Spinach Enchiladas with Green Chile Sauce served with Refried Beans (Photo Credit: Adroit Ideals)

Chicken and Spinach Enchiladas with Green Chile Sauce served with Refried Beans (Photo Credit: Adroit Ideals)

Start by thinking about a Tex Mex Buffet with Taco Bar. Also, many of these recipes can please a hungry table of diners on a casual weeknight.

TexMexBuffetTacoBarLayout

Set a festive table with coordinated napkins and plates and party favors. Use a fancy sombrero or cowboy hat as your table’s centerpiece. Offer an assortment of desserts of your choice to accompany my recipes.

Tex Mex Tortilla Pizza smothered with Arugula Salad with my Lime-Cilantro Dressing!  (Photo Credit: Adroit Ideals)

Tex Mex Tortilla Pizza smothered with Arugula Salad with my Lime-Cilantro Dressing! (Photo Credit: Adroit Ideals)

Traditional Pork Carnitas Taco (Photo Credit: Adroit Ideals)

Traditional Pork Carnitas Taco (Photo Credit: Adroit Ideals)

Nachos with Black Beans  (Photo Credit: Adroit Ideals)

Nachos with Black Beans (Photo Credit: Adroit Ideals)

Baked Chicken Enchilada Stack  (Photo Credit: Adroit Ideals)

Baked Chicken Enchilada Stack (Photo Credit: Adroit Ideals)

Black Bean Chili smothers a Taco Salad (Photo Credit: Adroit Ideals)

Black Bean Chili smothers a Taco Salad (Photo Credit: Adroit Ideals)

Guacamole, Chili con Queso, Chips, and a Cosmopolitan Martini!  (Photo Credit: Adroit Ideals)

Guacamole, Chili con Queso, Chips, and a Cosmopolitan Martini! (Photo Credit: Adroit Ideals)

Baked Roasted Corn, Mushroom, and Arugula Enchilada with Creamy Salsa Verde Sauce  (Photo Credit: Adroit Ideals)

Baked Roasted Corn, Mushroom, and Arugula Enchilada with Creamy Salsa Verde Sauce (Photo Credit: Adroit Ideals)

Enjoy!

+++++

…from the kitchen of A Food Lover’s Delight….

Tex Mex Menu Ideas

Appetizers

Cinnamon Pecans
Hot and Spicy Black Bean Dip
Richard’s Party Salsa
My Favorite Guacamole
Chile Con Queso with Smoky Chipotles
My Favorite Nachos

Salads

Cowboy Smokehouse Salad with Pulled Smoked Pork and Chipotle Cream Dressing
Festive Chicken Taco Salad with Lime Cilantro Dressing

Main Courses

Smoky Chipotle Chicken for Tacos, Burritos, Enchiladas, Tostadas….
Pork Carnitas
Fish Tacos
Shredded Buffalo Tacos
Smoked Pork Tacos
Chorizo and Egg Breakfast Tacos
Tequila-marinated Skirt Steak Fajitas
Chicken and Spinach Enchiladas with Green Chile Sauce
Baked Enchilada Stack
Roasted Corn Enchiladas with Creamy Salsa Verde
Smoked Pork Enchiladas
Homemade Red Enchilada Sauce
Award-Winning Black Bean Chili
White Chicken Chili
Red Chicken Chili with Beer

Pizza

Tex Mex Tortilla Pizza

Sandwiches

Spicy Black Bean Burgers
Black Bean Brown Rice Burrito
Spinach and Mushroom Quesadillas
Garden Vegetable Quesadilla
Smoked Pork Quesadilla with Green Chiles

And of course, to drink, serve your favorite beer, wine, sangria, and margaritas!

Order some party supplies from Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2016)

Print Friendly

Kitchen Wear

Kitchen Wear. I’m loving all of the garden and food themed kitchen wear that are available in the marketplace this year. For my birthday, I purchased a gorgeous apron with huge red cherries on it.

Black Cherry Apron from Michel Design Works (Photo Credit: Adroit Ideals)

Black Cherry Apron from Michel Design Works (Photo Credit: Adroit Ideals)

Generally, I don’t wear an apron in the kitchen. It’s pretty silly because I am always spilling on my clothing. Just like gardening, can you really have fun cooking and baking and not get messy? I love my new black cherry apron. Hope it keeps me neat and tidy in the kitchen.

BlackCherryApronMichelDesignWorks

Mother’s Day is coming up. Mom might like a new apron, chef’s coat or hat, or some footwear. Aprons are always nice to wear to protect your regular clothing.

Don’t you just love all of the aprons from Michel Design Works? Hyzrz also sells some cute aprons. Check them out on Amazon.com. They’ve got a lot of food and garden themed aprons and even some matching potholders for some aprons.

Order my black cherry apron from Michel Design Works for yourself:

Or check out some other aprons from Michel Design Works including themes of lemons, pears, birds, the woods, the seashore…:

Here are some cute aprons from Hyzrz:

What about a chef’s coat or chef’s hat? You’ll feel like a professional chef while wearing them!

And what about some chef gloves?

What about footwear? You’ll need to be comfortable while standing in the kitchen!

And how about a comfort mat for the floor?

What’s your favorite kitchen wear? Leave a comment and let us know!

As mentioned on my “About” page, I will receive a small commission if you make a purchase after clicking on my link to an advertiser. That fee helps cover the cost of hosting and upkeep for A Food Lover’s Delight and A Gardener’s Delight. Thank you in advance for helping to support two of my loves: Cooking and gardening!

www.afoodloversdelight.com (Copyright Adroit Ideals 2016)

Print Friendly

Chorizo Breakfast Tacos

Chorizo Breakfast Tacos. Saturday morning breakfasts are usually more filling at my house than the quick weekday on-the-go breakfasts. On the weekends, I like to cook a hearty breakfast since we’re usually busy and don’t always find time for lunch. My Chorizo Breakfast Tacosflour tortillas stuffed with scrambled eggs, chorizo, cheese, green chile salsa (salsa verde), sour cream, cherry tomatoes, and scallions — meet our “stay-full longer” challenge.

Breakfast Tacos: Flour Tortillas stuffed with Spicy Chorizo, Scrambled Eggs, Green Chile, Shredded Cheeses, Cherry Tomatoes, Sour Cream, Scallions (Photo Credit: Adroit Ideals)

Breakfast Tacos: Flour Tortillas stuffed with Spicy Chorizo, Scrambled Eggs, Green Chile, Shredded Cheeses, Cherry Tomatoes, Sour Cream, Scallions (Photo Credit: Adroit Ideals)

These breakfast tacos are simple. I like to use Niman Ranch Chorizo sausages which I slice into rounds and then slice each round into quarters. You can use fresh ground chorizo as well. Saute the chorizo in a non-stick pan until it’s cooked and browned. Remove the chorizo from the pan to a small bowl and keep warm. You can find Niman Ranch Chorizo sausages in the refrigerated meat section at Whole Foods Markets.

Niman Ranch Chorizo (Photo Credit: Niman Ranch.com)

Niman Ranch Chorizo (Photo Credit: Niman Ranch.com)

Scramble some eggs and cook them in the same non-stick pan. When the eggs have set into curds and are cooked, add the chorizo to the eggs and stir. Add a little shredded cheese to the mixture, stir, set aside, and keep warm.

Trader Joe's Salsa Verde is a versatile salsa (Photo Credit: Adroit Ideals)

Trader Joe’s Salsa Verde is a versatile salsa (Photo Credit: Adroit Ideals)

Cut some cherry tomatoes into quarters and slice some scallions. Warm some fajita-size flour tortillas in foil in the oven for 3 – 4 minutes at 300 degrees Fahrenheit. When the tortillas are warmed, remove them from the oven and divide amongst serving plates. Spoon some of the chorizo egg cheese filling onto each tortilla. Top with additional shredded cheese, salsa verde, sour cream, cherry tomato quarters, and scallions. Sprinkle with chopped cilantro. Fold over the tortillas into tacos, and serve!

Spicy Chorizo and Egg Breakfast Tacos (Photo Credit: Adroit Ideals)

Spicy Chorizo and Egg Breakfast Tacos (Photo Credit: Adroit Ideals)

If you have leftover chorizo, egg, and cheese filling, just refrigerate it for up to two days for another meal. I like to use leftover filling in a burrito-size flour tortilla and roll it up like a burrito. Also, you can use the filling to stuff enchiladas. Just smother with my Red Enchilada Sauce and bake for 15 minutes at 400 degrees Fahrenheit.

Enjoy!

++++

From the kitchen of A Food Lover’s Delight….

Chorizo Breakfast Tacos

Ingredients:

8 fajita sized flour tortillas
2 Niman Ranch chorizo sausage links or 6 oz fresh chorizo sausage
1 T butter
8 large eggs
1.5 c shredded Mexican cheese mix, divided
1/2 c green chile salsa (I use Trader Joe’s Salsa Verde)
1/2 c sour cream
20 cherry tomatoes, quartered
2 scallions, sliced thinly, using white and green parts
2 T chopped cilantro (optional)

Aluminum foil for tortilla wrapping for the oven

Method:

1. Warm your oven to 300 degrees Fahrenheit.
2. Wrap the tortillas in aluminum foil, two per foil package. Set aside.
3. Slice the chorizo sausage into rounds and then slice the rounds into four quarters.
4. In a non-stick skillet, saute the chorizo sausage until cooked through and browned. Remove to a bowl and keep warm.
5. Scramble the eggs in a bowl.
6. Melt the butter in the same non-stick skillet that you used to cook the chorizo. You’ll also use the bit of grease left from the chorizo which adds extra flavor to the eggs.
7. Cook the eggs in the butter in the non-stick skillet, stirring until they are set.
8. Warm the foil-wrapped tortillas in the oven for 3 – 4 minutes.
9. While the tortillas are warming, dd the chorizo to the eggs and add 1/2 cup of the shredded cheese mix. Stir to combine and warm through.
10. Remove the tortillas from the oven and divide amongst serving plates.
11. Divide the chorizo egg mixture amongst the tortillas, piling down the middle of each tortilla.
12. Divide the remaining shredded cheese mix over the chorizo egg mixture.
13. Divide the green chile salsa, sour cream, quartered cherry tomatoes, and sliced scallions amongst the tacos.
14. Sprinkle with the (optional) chopped cilantro.
15. Fold over the tortillas into tacos and serve!

Makes 8 breakfast tacos. Serve with my Minty Fruit Salad or my Fresh Fruit Platter on the side. These tacos should be eaten immediately. Leftover filling can be refrigerated and reheated up to two days later. You could add all of the ingredients to a Breakfast Taco Bar and let your guests assemble their own breakfast tacos.

Variations: You can use Egg Beaters in place of the eggs. Try a red salsa instead of the salsa verde. Add some sliced or diced avocado and shredded lettuce to the tacos. Substitute cooked ground meat with taco seasoning for the chorizo. Add some black beans to the chorizo egg mixture while warming in the pan. You could use the hard corn taco shells for this dish if you like a crunchy breakfast taco. I don’t recommend the soft corn tortillas because they tend to fall apart easily even if they are doubled per taco. Use the chorizo egg filling to stuff enchiladas, cover with my Red Enchilada Sauce and shredded cheese, and bake for 20 minutes at 400 degrees Fahrenheit.

Get a baked taco rack to keep your tacos warm in the oven, prior to adding sour cream, tomatoes or scallions. At Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2016)

Print Friendly

My Favorite Nachos

My Favorite Nachos. Who doesn’t like a colorful plate of nachos? Tortilla chips are draped with chile con queso sauce, sprinkled with black beans, shredded pork carnitas and beef, shredded cheese, shredded lettuce, salsa, sliced black olives, cilantro, scallions and topped with dollops of sour cream and guacamole. What’s not to love?

Nachos with Black Beans  (Photo Credit: Adroit Ideals)

Nachos with Black Beans (Photo Credit: Adroit Ideals)

A couple of years ago, my husband and I went to the Boar’s Head Inn in Charlottesville, VA for our Christmas holiday. Bistro 1834 at the Inn has a crab nacho appetizer that’s out of this world! Seasoned tostadas are smothered with a creamy white con queso sauce and topped with jalapenos, sour cream, guacamole, salsa, and jumbo lump crab meat. The crab nachos pair nicely with a glass of champagne or single malt scotch.

BISTRO 1834 NACHOS -   Seasoned Tostadas, Con Queso, Jalapeños, Sour Cream, Guacamole, Salsa and Jumbo Lump Crab Meat at The Boars Head Inn (Photo Credit: Adroit Ideals)

BISTRO 1834 NACHOS –
Seasoned Tostadas, Con Queso, Jalapeños, Sour Cream, Guacamole, Salsa and Jumbo Lump Crab Meat at The Boar’s Head Inn (Photo Credit: Adroit Ideals)

My Favorite Nachos recipe uses my own homemade chile con queso dip with smoky chipotles (no Velveeta!), my favorite guacamole, my party salsa, and my pork carnitas recipes. You can use my recipes or make some of your own.

Sour Cream Topped Nachos  (Photo Credit: Adroit Ideals)

Sour Cream Topped Nachos (Photo Credit: Adroit Ideals)

It’s a pretty simple recipe if you have the queso dip, pork carnitas, guacamole, and salsa already made. I usually make a big batch of pork carnitas for the freezer. I package the carnitas in one cup servings so I can thaw out a small amount whenever it’s needed. If you serve my Tex-Mex Buffet, you can use those leftovers in this nachos recipe, too.

My Favorite Nachos with Chile Con Queso and Guacamole (Photo Credit: Adroit Ideals)

My Favorite Nachos with Chile Con Queso and Guacamole (Photo Credit: Adroit Ideals)

Nachos aren’t likely the healthiest appetizer. However, if you follow my recommendation of eating healthier, and enjoy the less healthy foods periodically, you can still enjoy your favorites. With this recipe, you can load up on the toppings and use fewer chips. Or you can make a big pile of the toppings and then just dig in with tortilla chips.

Enjoy!

+++++++

From the kitchen of A Food Lover’s Delight….

My Favorite Nachos

Ingredients:

4 c tortilla chips
2 c warmed Chile Con Queso Dip
2 c warmed or chilled shredded beef and/or shredded pork carnitas
1 c canned black beans, drained and rinsed
1/2 c shredded Monterey jack cheese
1 c shredded Romaine lettuce
1 c salsa or pico de gallo
1/2 c sliced black olives
My Favorite Guacamole
1/2 c sour cream or Mexican crema or my Chipotle Cream Dressing
2 T chopped cilantro and/or sliced scallions

Method:

1. Spread half of the tortilla chips on a large plate or platter.
2. Ladle half of the warmed chile con queso dip over the chips.
3. Sprinkle half of the warmed shredded beef and/or pork over the chips.
4. Spread the rest of the chips on the meats and top with the remaining chile con queso and the beef/pork.
5. Sprinkle the black beans, shredded cheese, and shredded lettuce over the chips.
6. Top with the salsa or pico de gallo and the black olives.
7. Space dollops of guacamole and sour cream around the nachos. If not using sour cream, drizzle the Mexican crema or Chipotle Cream Dressing.
8. Sprinkle the cilantro and/or scallions over the nachos.
9. Serve immediately!

Serves 2 – 4 as an appetizer. Offer as an appetizer course to my Chicken and Spinach Enchiladas with Green Chile Sauce or my Marinated Skirt Steak Fajitas.

Variations: Use pita chips instead of the tortilla chips. Pile up the toppings like a layered dip and dig in with the chips. Use fancy jumbo lump crab meat instead of the beef or pork for a decadent appetizer. Use a pile of shredded lettuce as a bed for the chips and then add all the toppings. Omit the cilantro if you are not a fan.

Buy some Mexican crema at Amazon.com:

Get a non-stick nacho platter from Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2016)

Print Friendly

Salmon Pineapple Cranberry Quinoa Salad

Salmon Pineapple Cranberry Quinoa Salad. This salad is a bit tropical in flavor. It’s a great use for leftover cooked salmon. Some pineapple chunks and some dried cranberries and shallots bring sweet, tart, and savory flavors. Chopped pistachio nuts add some crunch. Gluten free quinoa is the base for this salad. And lastly, a citrusy yogurt dressing scented with https://en.wikipedia.org/wiki/Cardamom adds a sunny taste.

Salmon, Pineapple, Cranberry Quinoa Salad.  (Photo Credit: Adroit Ideals)

Salmon, Pineapple, Cranberry Quinoa Salad. (Photo Credit: Adroit Ideals)

Quinoa is a versatile cereal seed. It’s become very popular recently as a gluten free option to replace pasta. I like to use it as a side dish or in a chilled or warm salad. Quinoa cooks quickly, too.

Whole Foods Market's 365 brand Quinoa (Photo Credit: Adroit Ideals)

Whole Foods Market’s 365 brand Quinoa (Photo Credit: Adroit Ideals)

My Salmon Pineapple Cranberry Quinoa Salad tastes best chilled rather than hot. It travels well for a picnic or potluck gathering. Just let it sit in the fridge for a few hours or overnight. Be sure to eat no later than the next day as the flavors might over-intensify.

How to make it? Just combine some chilled flaked baked salmon (skin removed), chilled diced pineapple, dried cranberries, minced shallot, chopped pistachios and chopped Italian parsley in a large bowl. If you want to learn how to bake salmon fillets, see the NOTE at the bottom of the page.

Baked Salmon (Photo Credit: Adroit Ideals)

Baked Salmon (Photo Credit: Adroit Ideals)

Flake the baked salmon into smaller pieces with a fork (Photo Credit: Adroit Ideals)

Flake the baked salmon into smaller pieces with a fork (Photo Credit: Adroit Ideals)

Dice pineapple into small pieces (Photo Credit: Adroit Ideals)

Dice pineapple into small pieces (Photo Credit: Adroit Ideals)

Chopped pistachios, parsley, and shallots along with dried cranberries (Photo Credit: Adroit Ideals)

Chopped pistachios, parsley, and shallots along with dried cranberries (Photo Credit: Adroit Ideals)

Add some chilled cooked quinoa.

Cooked quinoa (Photo Credit: Adroit Ideals)

Cooked quinoa (Photo Credit: Adroit Ideals)

Toss together the pineapple, cranberries, shallots, pistachios, and parsley (Photo Credit: Adroit Ideals)

Toss together the pineapple, cranberries, shallots, pistachios, and parsley (Photo Credit: Adroit Ideals)

Add the flaked salmon (Photo Credit: Adroit Ideals)

Add the flaked salmon (Photo Credit: Adroit Ideals)

Stir the salad to combine prior to adding the dressing (Photo Credit: Adroit Ideals)

Stir the salad to combine prior to adding the dressing (Photo Credit: Adroit Ideals)

Add to that a creamy citrusy dressing of orange juice, plain yogurt, honey, ground cardamom, salt and olive oil. Refrigerate overnight in a covered container. Season with salt and pepper and stir before serving.

Whisk the citrus yogurt dressing (Photo Credit: Adroit Ideals)

Whisk the citrus yogurt dressing (Photo Credit: Adroit Ideals)

Add the citrus yogurt dressing (Photo Credit: Adroit Ideals)

Add the citrus yogurt dressing (Photo Credit: Adroit Ideals)

Stir the salad until well combined (Photo Credit: Adroit Ideals)

Stir the salad until well combined (Photo Credit: Adroit Ideals)

Chilled Quinoa Salad with Salmon, Pineapple, Dried Cranberries, and Pistachios with a Citrusy Yogurt Sauce (Photo Credit: Adroit Ideals)

Chilled Quinoa Salad with Salmon, Pineapple, Dried Cranberries, and Pistachios with a Citrusy Yogurt Sauce (Photo Credit: Adroit Ideals)

Enjoy!!!

++++++

From the kitchen of A Food Lover’s Delight….

Salmon Pineapple Cranberry Quinoa Salad

Ingredients:

8 oz baked or previously chilled cooked salmon, skin removed, and flaked into small chunks (see NOTE below on how to bake salmon)
2 c chilled fresh pineapple chunks, diced into 1/2 inch cubes
1 c dried cranberries
1 T minced shallot
1/4 c raw shelled pistachios, chopped (Trader Joes carries raw shelled pistachios)
1/4 c finely chopped Italian flat-leaf parsley
2 c cooked quinoa, chilled

1/4 c orange juice
2 T plain yogurt
1 T honey or agave syrup
1/4 t ground cardamom
1/4 t salt
1/3 c olive oil

salt and pepper, to taste

Method:

1. Combine the chilled cooked quinoa, chilled baked salmon, chilled pineapple, dried cranberries, shallot, pistachios, and parsley in a large bowl.
2. In a separate bowl, whisk together the orange juice, plain yogurt, honey, cardamom, salt and olive oil until well-mixed.
3. Add the dressing to the salmon quinoa mixture and toss.
4. Serve immediately or refrigerate in a covered container overnight.
5. Stir before serving.

Makes about 4 cups. Serve by itself or over a bed of salad greens. Makes a simple lunch or weeknight dinner. Offer along with other brunch items on a brunch buffet table. Use either the same day or next day.

Variations: Use any flaked cooked fish. Diced cooked shrimp can be substituted for the salmon. Use dried cherries instead of cranberries. Add some mandarin orange segments. Omit the yogurt in the dressing if you are avoiding dairy. Use chopped cashews instead of pistachios. Omit the nuts if you have a nut allergy.

NOTE: To bake salmon fillets, preheat your oven to 400 degrees Fahrenheit. Place the salmon skin-side down on a baking sheet lined with parchment paper. Season the salmon flesh with salt and pepper. You can also drizzle the fillets with a bit of olive oil or place a pat of butter on each fillet. Bake each fillet for 8 – 12 minutes depending on your doneness preference. Chill the baked salmon and remove the skin before you make this recipe.

You can buy some ground cardamom at your local grocery store in the spice section or order from Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2016)

Print Friendly