Mexico: Spicy Mexican Soup with Shrimp, Steak Quesadillas, Mexican Black Bean Salad with Chili Citrus Dressing (on the right), Mexican Corn Salad (on the left), Tortilla Chips
I know, I know, I said I wasn't going to join any more blog alongs but honestly I have to cook something for the guys to eat around here as they tend to get a little testy if I don't feed them on a fairly regular basis and this one sounded like such fun.
Margaret happened to post and mention that she was making a meal for My
Kitchen My World of Mexican food this month, and I became intrigued.
What was this? Apparently Susan started this group sometime ago and
the object is to select a country each month, make a recipe or two from
that country and post about it. This month's selection was Mexico. Last month was
Russia. Not sure what next month is as they post it tomorrow.
decided that I still had one day left in May, still enough time to
throw together something Mexican, feed it to the guys, and post about
it. Lunch...lunch is usually quick and easy and just bits of this and
that. So I found four easy and quick recipes that seemed Mexican (what
do I know, honestly).
Spicy Mexican Soup with Shrimp
1/2 pound shrimp
deveined, heads and tails removed
1 large diced tomato
1/4 cup diced
1 clove of minced garlic
1/2 chopped chipotle chili (or more to
1-2 T Olive Oil
Salt & Pepper to taste
1 cup chicken broth
1 cup water
Saute the onion, garlic, chili, and diced tomato in the olive oil. Add
shrimp and cook just until done, add water and broth. Taste for
seasoning, cover and simmer for a few minutes before serving. Serves
Mexican Corn Salad
4 oz canned corn kernels, drained
1 (15 oz) can
of great northern beans, rinsed and drained
2 sliced scallions
Tablespoons minced cilantro (I used parsley)
1/4 diced red onion
diced yellow pepper
1 small seeded and diced tomato
Combine all of
these ingredients in a bowl
In a separate bowl combine: 1/8 t. salt,
1/8 t. pepper, 1/4 cup salsa, 1-1/2 Tablespoons of red wine vinegar and
pour this over the corn mixture.
Refrigerate for an hour before serving
with tortilla chips. Serves 4.
Mexican Black Bean Salad with Chili
8 oz canned black beans, drained and rinsed
3/4 cup cooked corn kernels
2 T mined chopped cilantro (I used parsley)
1 large tomato, seeded and diced
Mix all of these in
In a separate bowl mix together 1-1/2 Tablespoons fresh lime
juice, 1/2 teaspoon chili powder, 1/2 teaspoon of salt, 1/2 teaspoon cumin
powder, and 1 Tablespoon lemon juice and then gradually whisk in 1/4 cup
vegetable oil. Pour dressing over bean mixture and refrigerate for one
hour. Serves 4.
These were simply sliced grilled flank
steak, sliced grilled peppers, sliced grilled onions, and Mexican
cheese sandwiched between two whole wheat tortillas and baked at 400
degrees for about 15 minutes, flipping once.
A great lunch, something I would make again as the guys were thrilled. If you would like to check the blogroll and see what others made with their Mexican assignment, click here.