Southwest Skillet Corn

Source: http://www.recipezaar.com/

Ingredients:

• 1 medium sweet red pepper, chopped
• 1 tablespoon jalapeno pepper, seeded and chopped
• 1 tablespoon butter or margarine
• 1 1/2 teaspoons ground cumin
• 1 (16 ounce) package frozen corn, thawed
• 1/3 cup fresh cilantro or parsley, chopped

Directions:

1. In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
2. Add corn and cilantro; sauté 2 minutes longer or until heated through.

Other Tidbits:
25 min | 15 min prep | SERVES 4

Javi’s Really Real Mexican Ceviche

Source: http://allrecipes.com

Ingredients:

• 4 pounds shrimp
• 1 pound scallops
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 1 jalapeno pepper, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste

Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Other Tidbits:

This recipe is versatile, it can be used for either an appetizer or main course.

Prep time: 15 min.
Total: 1hr. 15 min.
Serves 12

Cilantro-Lime Rice

Source: MarthaStewart.com

Ingredients:

• 1 cup long-grain white rice
• Coarse salt
• 1/2 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 garlic clove

Directions:

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Other Tidbits:

Serves 4
Prep: 5 minutes
Total: 25 minutes

Classic Mexican Guacamole

Source: MarthaStewart.com

Ingredients:

• 1 1/2 tablespoon finely chopped white onion
• 1 tablespoon finely chopped plus 2 Teaspoons fresh cilantro
• 1 1/4 teaspoons finely chopped seeded jalapeno
• 1/2 teaspoon coarse salt, plus more for seasoning if desired
• 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
• 3 tablespoon finely chopped seeded tomato

Directions:
With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

Other Tidbits:
Makes 1 1/2 cups

Creamy Chicken Enchiladas

Source: KraftFoods.com

Ingredients:

• 2-1/2 cups chopped cooked chicken
• 1 can  (10-3/4 oz.) condensed cream of chicken soup
• 1 cup BREAKSTONE’S or KNUDSEN Sour Cream, divided
• 1 pkg.  (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
• 1/4 cup chopped cilantro, divided
• 12   flour tortillas (8 inch)
• 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa

Directions:

PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13×9-inch baking dish. Top with the salsa and remaining cheese.

BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.

Other Tidbits:
Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings, 2 enchiladas each