T Bone Tex Mex Style Recipes

TEX-MEX CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F.
• Season chicken thighs on both sides with salt and pepper.
• Heat olive oil in large sauté pan over medium-high heat.
• Add chicken thighs, skin side down and set sear, without moving them, for 4-5 minutes or until golden brown. Flip over and sear the other side for 3-4 minutes more or until golden brown.
• Remove chicken to a large plate or dish and set aside.
• Add diced onion to the pan with the oil and fat from the chicken. Saute, stirring occasionally, for about 5 minutes or until soft and glossy.
• Add diced zucchini, red pepper, garlic, cumin, and chili powder. Continue cooking and stirring occasionally for 3-4 minutes.
• Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
• Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
• Top with grated cheddar leaving the chicken skin exposed.
• Bake in preheated oven for 30 minutes or until a thermometer reads 165 degrees F.
• Top with remaining cilantro and sliced green onions.
• Serve on it's own or with rice or quinoa. Top with sour cream and/or guacamole.

INSTANT POT TEX-MEX BEEF STEW

Steps:

• Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside.
• Set an Instant Pot to saute at normal heat. When the display indicates "hot," add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute.
• Cancel the saute setting and stir in 3/4 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure.
• Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.

T-BONE TEX MEX STYLE

Steps:

• Mix rub ingredients together.
• Brush rub ingredients evenly onto onion slices & steaks.
• Place onions and steaks on season grill over medium high heat. Grill, uncovered, removing onions when grill marked on both sides about 3-4 minutes each side, for steaks 14 to 16 minutes for medium rare to medium doneness turning occasionally. Let steak rest 10 minutes. Serve with salsa and guacamole.

NUTS & BOLTS, TEX-MEX STYLE

Steps:

• Preheat oven to 250 degrees.
• Mix cereals, nuts and pretzels in one very large or two small roasting pans.
• Heat the remaining ingredients in a saucepan over moderate heat. Stir occasionally until small bubbles appear on bottom of pan.
• Gradually pour hot, seasoned oil over cereal mixture, stirring gently to coat well.
• Bake 1-1/2 to 2 hours, stirring every 15 minutes. Remove from oven and cool. Store in airtight containers.
• Note that regular salted roasted peanuts may be substituted for the peanuts specified above.

WHITE CHEESE DIP - TEX MEX STYLE (QUESO BLANCO)

Steps:

• Combine all ingredients, except garnish of course, in a microwaveable bowl that has been sprayed or brushed with oil.
• Microwave for 1 minute and stir.
• Continue microwaving at 30 second intervals, stirring in between until cheese is melted.
• Serve warm with tortilla chips.
• Note- you can make this with canned poblano rajas or fresh roasted ones if you like.
• ***For a hotter dip use Pepper Jack cheese.

TEX-MEX TURKEY SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
• Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
• Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

POSOLE, TEX-MEX STYLE

Steps:

• Heat vegetable oil in deep kettle.
• Brown the pork and chopped onion in oil.
• Add remaining ingredients and simmer for several hours.