Tag Archives: mexican

Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

It’s rare you meet someone who doesn’t like good enchiladas, so we were excited to try them in the slow cooker. Guess what? It worked! Just roll them up, top them with spicy salsa and melt cheese over the top when they are done. The end result is tender enchiladas with a little kick of spice – a perfect dinner everyone will love.

Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

 

Slow Cooker Chicken Enchiladas from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Slow Cooker Chicken Enchiladas
YIELDS: 10 servings

Ingredients
2 Tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 1/2 cups cooked chicken, shredded
1 can (15.5 oz.) cannellini beans, drained
1 can (4.5 oz.) chopped green chilies
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
10 (6-inch) flour tortillas
1 package (2 cups) shredded Colby and Jack cheese, divided
1 can (14.5 oz.) diced tomatoes with green chilies
1 cup salsa
Instructions
Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes.
Add chicken, beans, chiles, chili powder, cumin, salt and pepper. Stir until well blended. Place in a large bowl; set aside.
Add 1/3 cup chicken mixture and 1 Tablespoon cheese to 1 tortilla. Roll up tightly and place in cookware. Repeat with remaining chicken mixture, cheese and tortillas. (Tortillas will be tightly packed in cookware.)
Stir tomatoes with chilies and salsa. Pour over enchiladas.
Cover and cook for 2 hours on HIGH or 4 hours on LOW. After cooking is complete and slow cooker is on WARM, sprinkle remaining cheese over enchiladas. Cover until cheese is melted. Serve with sour cream and chopped cilantro.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

 



Memorial Day Grill Menu: Burgers

Memorial Day is a United States holiday that comes annually on the last Monday in May. It is a day set aside to honor those who have passed during military service and additionally marks the unofficial start of the summer grilling season. Cookouts and barbecues with patriotic themes are popular, so we have prepared a menu centered around grilling your guests will be sure to enjoy. The all-American burger is highlighted, but we have included some variations as well. In our next post, we will feature side dishes that are perfect for your own gathering, but also make great side dishes if you are headed to someone else’s potluck this Memorial Day weekend.

Kristel’s Tip: When forming burger patties, handle the meat as little as possible to preserve a juicy and tender texture; overhandling the meat creates a denser burger. To prevent your patties from puffing up into meatballs while grilling, create a depression in the center of each patty with your thumb before placing on the grill.


Basic Burgers
YIELDS: 4 servings

Hamburgers are the ultimate cookout favorite. Here, we offer you the basic recipe. To dress up the traditional burger, add cheese, lettuce, tomato, and your favorite condiments, or get creative and try a variety of toppings such as onion rings, blue cheese, cucumbers, and jalapeños.
Ingredients
1 1/2 pounds ground chuck
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper
4 hamburger buns
Instructions
Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing lightly but thoroughly, using your hands. Shape the mixture into four patties, each 3/4-inch thick in the center and at the edges. (Even thickness ensures even cooking and prevents the edges from the drying out before the center is cooked).
Place the patties on the grill. Grill for 7 to 10 minutes per side, turning once. (According to the US Dept. of Agriculture, all ground meat should be cooked to at least medium doneness - 160 degrees - or until the center of the patty is no longer pink.) Make a small incision in the center of the each patty to determine doneness.
Toast the buns by placing them, split side down, on the edges of the grill grid for about 1 minute until lightly browned.
Remove the burgers from the grill and serve on toasted hamburger buns.
-Visit www.foodsafety.gov for more information.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

 

For variations on the Basic Burger, including the Italian Burger and Asian Spiced Burger, click here.

 


Grilled Greek Burgers with Cucumber Sauce
YIELDS: 4 servings

We took a nod from the Greeks when creating this delicious burger recipe. Instead of a hamburger bun, we opted for pita bread. Instead of ketchup and mustard, we were inspired by traditional tzatziki sauce, made from thick Greek yogurt, cucumber, mint and dill. If you crave a burger and it’s not ideal to grill outdoors, try our indoor Searing Grill.
Ingredients
1 (16 ounce) container Greek plain yogurt
1/2 cup seeded, and chopped cucumber
2 Tablespoons chopped fresh dill
1 Tablespoon  finely chopped onion
1/2 teaspoon dried mint leaves
1 pound ground turkey (97% lean)
1/2  cup chopped onion
1 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup crumbled feta cheese
4 pita bread
Lettuce
Sliced tomato
Instructions
For Cucumber Sauce: Stir yogurt, cucumber, dill, 1 Tablespoon chopped onion and mint in a medium bowl. Cover with plastic wrap and refrigerate until ready to serve.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Place turkey, feta cheese, 1/2 cup chopped onion, oregano, pepper and salt; form mixture into 4 burgers.
Grill burgers covered 5 minutes on each side, until juices run clear and meat is no longer pink.
Serve burgers in a pita pocket with Cucumber Sauce, lettuce and sliced tomato.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

 

 


Mexican Burgers
YIELDS: 4 servings

Beef burgers are spiced up with cumin and jalapenos to create a Mexican spin on the traditional burger. We cooked these on our GrillStation™ 5 Burner Gas Grill and served them in baskets for easy handling at cookouts and parties; tortilla chips make a great side.
Ingredients
1 1/2 pounds ground chuck
1/4 cup finely chopped onion
1/2 to teaspoon chopped jalapeno pepper
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 avocado, peeled and sliced
Salsa
4 hamburger buns
Instructions
Combine ground chuck, salt, and pepper in a medium mixing bowl. Shape the mixture into four patties, each 3/4-inch thick in the center and at the edges. (Even thickness ensures even cooking and prevents the edges from the drying out before the center is cooked).
Place the patties on the grill. Grill for 7 to 10 minutes per side, turning once. Make a small incision in the center of the each patty to determine doneness.
Toast the buns by placing them, split side down, on the edges of the grill grid for about 1 minute until lightly browned.
Remove the burgers from the grill. Serve on toasted buns with salsa and slices of ripe avocado.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

 



Happy Cinco de Mayo!

We at Everyday Good Thinking wish you all a happy and tasty Cinco de Mayo. We hope you have a delicious dinner, a good margarita (or two), and get to spend some time with friends and family today as you celebrate Mexican heritage and culture. ¡Salud!

Click here for our Cinco de Mayo recipes and party tips.

 



Planning Your Cinco de Mayo Party

We love Mexican cuisine, so we are very excited Cinco de Mayo is coming up on Sunday. We have lots of party tips, whether it’s just the family or a big group of friends. We’ll help make sure May 5th is a day everyone will look forward to next year. Read on for some of our suggestions on Cinco de Mayo party classics like margaritas and fresh salsa.

If you are hosting a Cinco de Mayo party (or any fiesta themed party), here are some tips and ideas:

Hang a piñata from a tree branch and tie ribbon around a stick or a bat. Use a scarf, tie, or ribbon as a blindfold and have your guests take turns trying to break the piñata. Creative fillings include hard candy, loose change, bubble gum, flowers, party favors, stick-on mustaches, and confetti.

Brightly colored flowers in reds, yellows, greens, oranges, and blues bring out the festive colors used in Mexican decór.

Sombreros or DIY sarapes are great when guests want to dress up.

Dress up basic margaritas (we think they taste better when made from scratch – see recipe below) with hot peppers, honey sticks, fruit, or miniature Mexican beers.


Margaritas
YIELDS: 2 servings

The classic margarita is a tequila-based cocktail flavored with triple sec and fresh lime juice. You can line the rim of the glass with salt by rubbing the top of the glass with lime and then dipping into margarita or kosher salt. For parties, try the Wave Station® Express Dispensing Blender so guests can serve themselves.
Ingredients
1/4 cup tequila
1/4 cup triple sec
1 cup ice
Juice of 8 limes
1/4 cup sugar
Instructions
Place all ingredients in blender; cover.
Pulse for 45 seconds or until ice is crushed.
Garnish with lime.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

 

Kristel’s Tip: Ask your guests how they prefer their margarita. Give them the options of salt or no salt, blended or on ice, and which garnish they prefer. To prepare a margarita “on the rocks,” simply mix ingredients and pour over ice.

 


Fresh & Spicy Salsa
YIELDS: 6 servings

This delicious and refreshing salsa is easy to prepare and perfect for entertaining. Use a food processor to make chopping a breeze. We suggest the Bowl Scraper Food Processor because it scrapes the side of the chopping bowl, eliminating the need to stop and scrape the bowl.
Ingredients
1 onion, peeled and quartered
1 clove garlic
1 hot pepper (jalapeno or finger hot), stem removed
4 tomatoes, quartered
1/4 cup cilantro, packed
1/2 teaspoon cumin
1 tablespoon lime juice
Salt and pepper to taste
Hot sauce, optional
Instructions
Using food processor with S-blade, and with processor running, drop onion, garlic clove, and hot pepper through the food chute and chop until finely minced. Stop processor.
Add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture, scraping bowl as needed. Add hot sauce if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

 

Test Kitchen Tip: If you do not have a food processor, finely chop all ingredients. Add to large bowl and mix. Add hot sauce to taste.

Recipes from the Hamilton Beach Test Kitchen

 



Healthy Kids Day: Chicken Fajitas

We all know how difficult it can be to provide our family with healthy meals they will actually enjoy, when time is limited and kids are notoriously finicky. Today, we are acknowledging Healthy Kids Day by bringing you one of our favorite kid-friendly recipes: Chicken Fajitas with Grilled Peppers and Onions. This quick and simple dish packs in a lot of flavor so everyone at the dinner table will be happy. Add fun toppings like guacamole, low-fat cheese, sour cream or plain greek yogurt, and chopped tomatoes or salsa. Kids love assembling a fajita just the way they like it, so they are more inclined to eat a well-rounded meal with their favorite ingredients. These chicken fajitas are so much fun to prepare and taste great, what’s not to love?

Kristel’s Tip: Make a double batch of chicken and vegetables so you will have leftovers. Pack lunches for your kids with the fajita mix chopped and mixed with Tex-Mex Style Brown Rice for a protein-packed meal option. Alternatively, serve the mix (with or without the Tex-Mex Style Brown Rice) over chopped romaine for a delicious salad. Heck, these meal alternatives sound so good, you should probably pack some for your lunch tomorrow, too!


Chicken Fajitas with Grilled Peppers and Onions
YIELDS: 6 servings

Ingredients
1/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon onion salt
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 garlic cloves, chopped
1 1/2 pounds boneless chicken tenders
2 red bell pepper, halved, seeded and cut into strips
1 green bell pepper, halved, seeded and cut into strips
1 large onion, quartered
6 flour tortillas
Instructions
Stir olive oil, red wine vinegar, oregano, onion salt, cumin, pepper and garlic in a medium bowl.
Place chicken in a glass baking dish. Pour marinade over chicken, cover with plastic wrap and refrigerate 30 minutes or overnight.
Preheat indoor or outdoor grill to medium-high heat. (You can also use a skillet or griddle.)
Drain chicken breasts; discard marinade.
Place red pepper, green pepper and onion in grill basket if using outdoor grill.
Grill peppers and onions 5 to 7 minutes; stirring occasionally until crisp/tender.
Grill chicken strips covered 2 to 3 minutes on each side, until juices run clear and meat is no longer pink. Let chicken rest for several minutes.
Serve chicken strips, grilled peppers and onions with flour tortillas.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print