Quick and Easy Pickled Green Tomatoes
foodieandwine.com
Discover the beauty of Pickled Green Tomatoes, a tangy and salty condiment that adds a burst of flavor and unique texture to any dish. Packed with bold flavors, this pickled green tomatoes recipe can elevate your dishes to new heights. Pickling Recipes are a summer staple.
- 3-4 large green tomatoes (*Note 1)
- ½ small white onion, sliced
- 2 garlic cloves, smashed
- 1 cup distilled white vinegar (*Note 2)
- 1 cup water
- 1 tsp dried dill
- 2 tbsp kosher salt
- ½ tbsp black peppercorns
- 1 tbsp sugar
- ¼ tsp red pepper flakes
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Mexican Shredded Beef Enchiladas
foodieandwine.com
These shredded beef enchiladas start with tender Mexican shredded beef tucked into warm tortillas, then baked under enchilada sauce and melted cheese. A spoon of sour cream on top adds a cool, creamy finish that cuts through the richness.
- 2½-3½ chuck roast
- 1½ tbsp vegetable oil (for slow cooker version only)
- 1 tbsp beef bouillon paste (*Note 1)
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp paprika
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 cup beef consommé or stock (*Note 2)
- 1 10 oz can rotel (*Note 3)
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tbsp dried Mexican oregano (*Note 4)
- 1 medium onion, thinly sliced
- 2 bay leaves
- salt, to taste
- 12 corn tortillas, taco size
- 3 cups shredded Monterey jack or pepper jack, divided
- 1 28 oz can red enchilada sauce
- Mexican crema or sour cream
- 4-Ingredient Guacamole
- pickled peppers
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Carne Picada
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Carne Picada is a Tex-Mex recipe filled with tender braised beef, tomatoes, peppers, onions, garlic and bold seasonings. Similar to Steak Picado, this carne picada recipe, can be enjoyed with Mexican rice and beans or tucked into warm flour tortillas and topped with your favorite taco toppings.
- 2 tbsp Olive Oil or Vegetable Oil
- 2½-3 lbs Carne Picada (or Other Beef Cuts) (*Note 1)
- 1 tbsp kosher salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- ½ tsp coriander
- 1 Large white onion, thinly sliced
- 1 poblano pepper, seeded and diced
- 1 Large jalapeño, finely diced
- 4 Large garlic cloves, minced
- 2-3 chipotle chiles in adobo, chopped
- 1 (14.5 oz) Can diced tomatoes (*Note 2)
- 1 cup beef broth
- 1 lime, cut into wedges
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Rotel Dip (Stovetop or Crockpot)
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This iconic Rotel Dip recipe is loaded with creamy Velveeta cheese, hearty ground beef and a can of Rotel tomatoes! It's a very popular queso recipe, along with our Smoked Queso recipe, since it's quick and easy to make.
Smoked Queso
foodieandwine.com
This creamy smoked queso dip appetizer recipe is perfect for game day, camping or any party. Serve it along side a batch of White Queso or Salsa Con Queso. It's as easy to make as Captain Rodney's Dip, smoked mac and cheese, rotel dip and smoked cream cheese. Use it to make Queso Chicken!
- 32 oz Velveeta Cheese, Cubed
- 8 oz Pepper Jack or Cheddar Cheese
- 1 lb Sausage, Chorizo or Ground Beef, Cooked and Chopped (*Note 1)
- 2 10 oz Rotel, Any Flavor (*Note 2)
- 1/2 cup Diced White Onion
- 2 Jalapeños, Finely Diced (*Note 3)
- 1 tbsp Minced Garlic
- Evaporated Milk (For A Thinner Consistency) (*Note 4)
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Smoked Jalapeno Popper
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This smoked jalapeño popper dip is creamy, cheesy, smoky, and loaded with bacon, jalapeños, cream cheese, cheddar, and pepper jack. It has all the flavor of classic jalapeño poppers, but in an easy dip form that is perfect for game day, BBQs, camping, tailgates, and holiday parties.
- 8-10 large jalapeños, diced (stemmed and seeded)
- 1½ blocks cream cheese, cut into cubes
- 1 cup sour cream
- ½ cup mayonnaise
- 1 lb cooked and crumbed bacon, divided in half (*Note 1)
- 2 cups shredded cheese: cheddar, pepper jack, mozzarella, or monterey jack (divided in half)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Dippers: tortilla chips, baguette, or crackers
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How To Make Salsa Verde
foodieandwine.com
This salsa verde recipe is a fresh, tangy Mexican green sauce made with tomatillos, jalapeños, and lime. Perfect for tacos, grilled meats, and dipping.
- 1¼ lbs tomatillos, husks removed (*Note 1)
- 2 large jalapeños, stemmed (*Note 2)
- ½ medium white onion, sliced
- 3 cloves garlic, unpeeled
- 2-3 Tbsp avocado or vegetable oil, divided (*Note 3)
- ½ cup cilantro, loosely packed
- 1 tbsp fresh lime juice (plus more to taste)
- ½ tsp kosher salt (plus more to taste)
- ¼ tsp cumin, optional (*Note 4)
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Chicken For Enchiladas
foodieandwine.com
Learn how to cook chicken for enchiladas with easy poaching, baking, and crockpot methods for tender, flavorful results every time.
- 3 lb chicken breasts or thighs, boneless and skinless (*Note 1)
- ½ white onion, quartered (*Note 2)
- 3 cloves garlic, smashed (*Note 3)
- 2 bay leaves (not needed for baking)
- 1-1½ tbsp kosher salt (*Note 4)
- 1 tsp black peppercorn
- 1 tsp chili powder
- ½ tsp ground cumin
- water or chicken broth (*Note 5)
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Mexican Shredded Beef Enchiladas
foodieandwine.com
These shredded beef enchiladas start with tender Mexican shredded beef tucked into warm tortillas, then baked under enchilada sauce and melted cheese. A spoon of sour cream on top adds a cool, creamy finish that cuts through the richness.
- 2½-3½ chuck roast
- 1½ tbsp vegetable oil (for slow cooker version only)
- 1 tbsp beef bouillon paste (*Note 1)
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp paprika
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 cup beef consommé or stock (*Note 2)
- 1 10 oz can rotel (*Note 3)
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tbsp dried Mexican oregano (*Note 4)
- 1 medium onion, thinly sliced
- 2 bay leaves
- salt, to taste
- 12 corn tortillas, taco size
- 3 cups shredded Monterey jack or pepper jack, divided
- 1 28 oz can red enchilada sauce
- Mexican crema or sour cream
- 4-Ingredient Guacamole
- pickled peppers
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Mexican Shredded Beef Tacos
foodieandwine.com
Mexican shredded beef tacos made with tender, juicy chuck roast, perfect for tacos, burritos, and meal prep. Easy, flavorful, and ready in minutes.
- 2½-3½ chuck roast
- 1½ tbsp vegetable oil (for slow cooker version only)
- 1 tbsp beef bouillon paste (*Note 1)
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp paprika
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 cup beef consommé or stock (*Note 2)
- 1 10 oz can rotel (*Note 3)
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tbsp dried Mexican oregano (*Note 4)
- 1 medium onion, thinly sliced
- 2 bay leaves
- salt, to taste
- corn or flour tortillas
- guacamole
- shredded montery jack pepper jack
- Mexican crema or sour cream
- pico de gallo or salsa
- lime wedges
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