The Border Cookbook's Crab Enchiladas

This was a fast, easy meal that we all enjoyed.  It wasn't anyone's favorite, but we all gave it a solid 8.  This came together in just a few minutes, and then baked for 25 minutes in the oven, so not a lot of work.  Each serving was two enchiladas, and the calories were 365 per serving.  Here's what I did.

2 T butter
1/2 onion chopped
1 garlic clove, minced
1/2 jalapeno, diced
1/2 t dried espazote
8 oz cream cheese, at room temperature
1 lb Krab (use real crab if you can afford it :))
12 corn tortillas
cooking spray
Salsa verde
1/2 c grated cheese
cilantro for top

Preheat the oven to 350.  Spray a 9x13 pan.
Melt the butter and add in the onion, garlic, jalapeno and espazote.  Saute briefly, then add in the cream cheese and cook until the cream cheese is soft.  Mix in the crab and set aside.  Spray the tortillas with cooking spray, then warm them in the oven for 3 minutes.  When all the tortillas are soft and warm, spoon the crab mixture in, roll them and put them in the pan seam side down.  Top with the salsa verde, cilantro and grated cheese.  Bake for 25 minutes, then serve with desired toppings.

The Border Cookbook's Goat Cheese Tacos

So I loved these goat cheese tacos, but the rest of the family didn't love them as much as I did.  Oh well, they are so tasty and fresh, I love me some goat cheese!  These are fairly simple to make, and with the pico de gallo and avocado, these are healthy and vegetarian too :).  Maybe that's why Aaron didn't like them as well :).  Anyway, Aaron and Owen gave these a 7, Noah gave them an 8, and I gave them a 9.  Each taco was 312 calories, and I found this recipe in The Border Cookbook.  Here's what to do:

8 flour tortillas
4 oz creamy goat cheese at room temperature
1 c refried beans, warmed
4 oz Monterey Jack cheese

avocado/guacamole
pico de gallo

Spread each tortilla with goat cheese, refried beans, and Monterey Jack cheese.  Cook them in the oven or in a pan until melted through.  Top with avocado and pico de gallo, and more jalapenos if desired.  Serve.

The Border Cookbook's Riders In Chaps

So this wasn't a hit with anyone aside from Owen.  He loved this meal, he gave it a perfect 10, Noah gave it a 7, Aaron gave it a 4, and I didn't even have any of the eggs, so I don't get a vote.  I don't love eggs, especially not over medium ones :).  Anyway, the pork was really good, everyone agreed on that, but no one liked the eggs in addition, except for Owen.  Like I said, he loved it with the eggs.  The pork was an easy crockpot combination, and the eggs just needed to be cooked right before serving, so this was an easy meal.  Each tostada with two eggs on it was 535 calories.  Here's what to do:

1 lb pork loin
1 large onion, chopped
1 bay leaf
1 canned chipotle chile and 1 t adobo sauce
1/2 t salt, plus more to taste
1/4 t dried thyme
1/2 c water

6 tostadas
guacamole
12 eggs
cheese
beans if desired

Place the pork, onion, bay leaf, chipotle chile and sauce, salt, thyme and water in your slow cooker.  Cook on low for around 6 hours, or until the meat shreds easily.  Shred it and set aside.
When ready to serve, cook the eggs either sunny side up, or over medium, and salt them to taste.
To assemble, take one tostada, swipe with beans if using, layer on meat, 2 eggs, cheese, and guacamole, then serve.

The Border Cookbook's Joe's Breakfast Nachos

So this is just migas, really, and I have posted at least one great recipe for migas here, but if it's possible, this one was even easier, and still tasted delicious, so I wanted to feature it.  This received a 9 from all of us.  Each serving was 620 calories, but they were large, and very filling.  Here's what I did:

1/2 lb chorizo
1 onion, chopped
1 T butter
salt to tast
3 eggs
1 T water
2 oz salted tortilla chips
8 oz grated cheese
1 small tomato, chopped

Preheat oven to 350.
Saute the chorizo over medium heat.  Remove the chorizo, and add the onion.  Cook until softened.  Place the butter in an 8x8 baking dish, and melt it in the oven.  Mix the eggs and water together, then add the chorizo and eggs to the pan with the onions.  Cook for a minute or two, then spread the egg mixture in the warmed baking dish.  Top the eggs with the tortilla chips.  Sprinkle with the cheese.  Cook for 5-8 minutes, then top with the tomato and serve immediately.

Tucson Carne Seca, or Machaca from the Border Cookbook

This was such an interesting recipe for us, we don't usually have machaca, which is the name by which I know this kind of meat, but it was fun to have different Mexican meat.  We had it on our tostadas, and we also had machaca breakfast burritos, both of which turned out great.  As usual, I am always looking to use my crockpot rather than my oven, so I made some changes to the recipe.  Here's what I did:

1 1/2 lb beef chuck roast
1 1/2 T vinegar (I used cider)
1/2 T salt
1 t pepper
5 sliced garlic cloves
1/2 T New Mexican chili powder
4 c water
Juice of 1 lemon

1/2 T New Mexican chili powder
1/2 t salt
1/2 t pepper

1 T oil
1/2 onion, chopped
2 jalapenos, chopped
1 small tomato, chopped
2 garlic cloves, minced
1/2 t dried oregano
salt to taste

In a crockpot, combine all the first ingredients up to the lemon.  Don't add the lemon.  Cook for at least 10 hours, could be longer.  Let the meat sit in the crock, not cooking, for 30 minutes,  Strain the cooking liquid, and reserve 1 cup.
Preheat the oven to 275.  Shred the meat, then put it in a pot and use the 1 cup reserved cooking liquid and simmer until the liquid is absorbed.  Pour the lemon (or lime) juice over the meat and toss together.  Transfer the meat to a cookie sheet, trying to only make one even layer.  Mix the chili powder, salt and pepper together, then sprinkle half of it over the meat.  Cook the meat for 20 minutes, stir it well, then add more of the seasoning blend.  Cook an additional 40 minutes, until browned and dry.  In a food processor or blender, puree the meat until it resembles fine threads.  Refrigerate here for later use, or continue on with the recipe.
Warm the oil over medium heat, then add the onion and jalapeno and sautee.  Stir in the tomatoes, garlic and oregano, then cook for a few minutes.  Add the meat, and stir until all liquid is evaporated.  Add salt and more lime as desired.  Serve.

This can be scrambled with eggs, or just served as desired, or used to make burritos or taquitos.

The Border Cookbook's Creamy Crab Nachos

So although Aaron was freaked out by the name, and none of us were sure how these would be, we really liked them.  The boys and I gave these nachos a 9, and Aaron gave them an 8, but he also had them when they weren't warm anymore.  This meal is so super fast and easy, we loved it.

Each serving, and that is what is pictured, was 371 calories, and these are delicious.  I made just a few changes from the Border Cookbook's original recipe, but I pretty much followed it.  Here's what to do:

6 oz cream cheese

4 oz Monterey Jack cheese

1/4 c sour cream

1 chipotle chili in adobo sauce, chopped and seeded, and about 2 t sauce

1 garlic clove, minced

1/4 t cumin

8 oz Krab (imitation crab meat, but splurge on the real stuff if desired :))

6 oz tortilla chips

minced scallions for the top

tomatoes, avocados, and other toppings as desired

Preheat the oven to 400.  Mix all the ingredients, excluding the chips together.  This can be made ahead, and refrigerated until ready to bake.  Spread each chip with topping, cook them for 5 minutes on a cookie sheet.  Top with toppings and eat.

The Border Cookbook's Rancho Cheese, Onion and Olive Enchiladas

I grew up eating enchiladas made with flour tortillas, and the first time I made them that way in Mexico, everyone was surprised.  They said they were fine, but weird :).  After that, I tried making enchiladas with corn tortillas, and I was hooked.  They work out so much better that way.  Well, in the Border Cookbook, they have this recipe for cheese enchiladas made with flour tortillas, so we revisited that idea.  It wasn't entirely successful.  The enchiladas were just a little smooshy and unappetizing, prompting Aaron to give this a 7, but the rest of us gave them a 9, Noah felt like they were too oniony, and Owen didn't like the flavor of the enchilada sauce as well as my other recipes.  You can make your own enchilada sauce or use canned, your choice, I won't be featuring the sauce on the blog.  Each enchilada, and we made 10 of them, was 407 calories, not surprising considering the cheese and flour tortillas.  Another plus about corn tortillas?  They are lower in calories :).  Here's what to do:

3 T olive oil

2 onions, diced

10 flour tortillas

3 c enchilada sauce

1 lb Monterey Jack cheese

3/4 c chopped black olives

Preheat the oven to 350.  Grease a 9x13 pan, and set aside.

Warm the olive oil over medium low heat, and then cook the onions for 30 minutes, stirring often.

Dip the tortillas in the enchilada sauce, then fill them with cheese, onions and olives.  Roll them, place them in the prepared baking dish, and then cover with the rest of the cheese and toppings.  Bake for 20 minutes, then serve.