Creamy Salsa Dip

8oz cream cheese, softened

1/3 C. mayo

1/2 t. chili powder

1/2 t. garlic powder

1 small can chopped green chilies

3 small tomatoes, chopped

6-7 green onions, chopped

Stir all together and chill for 2 hours.

Guacamole

2 ripe avocados, peeled and cut into 1/2 inch pieces

2 Tbsp. finely chopped red onion

1-1/2 tsp. minced garlic

2 Tbsp. minced cilantro (optional--I'm not really a fan of cilantro)

2-3 Tbsp. fresh lime juice

Kosher salt and pepper to taste

In a small mixing bowl, combine the avocado, onion, garlic, cilantro, lime juice, salt, and pepper.  Mash with a fork until mostly smooth.  Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.  Serve with tortilla chips.

Mexican Chopped Salad with Toasted Cumin Vinaigarette

Cooking spray

2 ears fresh or frozen corn on the cob

4 cooked chicken breast halves, diced

1 can pinto beans, drained

1 cup Monterrey Jack cheese, shredded

1/2 cup Spanish olives, sliced

1/2 cup tomatoes, sliced

1 Granny Smith apple, cored and diced

1/4 cup pickled jalapenos, sliced

2 Tbsp. fresh cilantro leaves

2 Tbsp. olive oil

1 tsp. ground cumin

1/4 cup cider vinegar

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.  Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.

For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper. (Courtesy Quick Fix Meals on The Food Network)

Corn and Spinach Salad

6 ears fresh corn (or use frozen corn- about 1.5 cups)

2 limes

2 tablespoons hot sauce or to taste

1/4 cup extra virgin olive oil

4 generous handfuls baby spinach, chopped

1 small red onion, chopped

1 red bell pepper, seeded and chopped

Salt and freshly ground black pepper

Fill a tall pot with 2-3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3-5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.

In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in EVOO, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.  This makes a ton and is easily halved.  So good all summer, but especially with Mexican food.

Chicken Enchilada Lasagna

1 T. olive oil

1 small onion, chopped

4 c. chicken, cooked

1 15 oz. can tomato sauce

1 can Rotel (or plain diced tomatoes)

1 pkg taco seasoning

1/2 tsp garlic powder

1 tsp parsley flakes

flour tortillas (can use corn too if that's your thing)

2-3 c. Monterrey Jack or Cheddar cheese

black olives-optional

In a skillet saute onion in oil.  Add chicken, tomato sauce, rotel, taco seasoning, garlic powder, and parsley.  Bring to a boil.  Simmer 15 min.  In 13x9 place 2-3 tortillas.  Pour 1/3 chicken mixture over tortillas and spread evenly.  Sprinkle 1/3 cheese.  Sprinkle black olives-optional.  Layer 2 more times.  Bake uncovered at 350 for 30-40 minutes.

Brown Rice with Black Beans

4 tsp. olive oil

1 cup onion, chopped fine

1 red bell pepper, chopped fine

3 cloves garlic, minced

1 cup low-sodium chicken broth

2¼ cups water

1½ cups long-grain brown rice

1 tsp. salt

1-2 tsp cumin

1-2 (15 oz.) cans black beans, drained and rinsed

¾ cup corn kernels (fresh from cob, or frozen and thawed)

¼ cup chopped fresh cilantro

¼ tsp. ground black pepper

Preheat the oven to 375° F.  Adjust an oven rack to the middle position.  Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes.  Stir in the garlic and cook just until fragrant, about 30 seconds.

Add the chicken broth and water to the pan.  Bring the mixture to a boil.  Remove the pot from the heat, stir in the rice and salt and cumin, and cover.  Bake until the rice is tender, 65-70 minutes.

Remove the pot from the oven and uncover.  Fluff the rice with a fork, stir in the beans and corn, and replace the lid.  Let stand for 5 minutes.  Mix in the cilantro and black pepper.  Serve.

Fabulous Fajitas

1/4 C fresh lime juice

1/3 C water

2 T vegetable oil

2 cloves garlic, pressed or finely minced

3 tsp vinegar

2 tsp soy sauce

1 tsp liquid smoke

1 tsp salt

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/4 tsp ground black pepper

1/4 tsp onion powder

Optional: minced jalapeños, depending on how hot you like it

*If you're not familiar with liquid smoke, you can find it near the bbq sauces in a small bottle  And please don't make this without it! It's definitely one of the key components. It makes things yummy and smoky and super flavorful.

For the Fajitas:

-3 Boneless skinless chicken breasts cut into strips

-3 Bell Peppers, sliced into long strips

-1  large Onion, sliced

Now this is a marinade. I'm gonna take a wild guess and assume you all know how to use it. Mix all that stuff up and place in a zip-lock bag. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken,bell peppers and onions. Marinade for at least 4 hours, but longer if possible. Then grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan. Use the reserved marinade as you cook. You know the rest!

I usually double the marinade, or 1 and a 1/2 it because I like to make sure there’s lots!  I make the marinade and then immediately remove about ¼ cup to use while cooking.