Hispanic Heritage Month Celebrations and Recipes

Makes:  4 Servings / 530 calories per serving

Goulash with a spicy twist.

 

Ingredients

1 pound lean ground beef

1 small onion, chopped fine

1/4 cup finely chopped green bell pepper

1 tablespoon Worcestershire sauce

1 (10 ounce) can diced tomatoes with green chile peppers

1 (9 ounce) package frozen corn

1/2 cup medium salsa

2 tablespoons taco seasoning mix

1 (8 ounce) package elbow macaroni

 

Directions

Step One

1. Heat a large skillet over medium-high heat.

2. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

3. Add tomatoes, corn, salsa, and taco seasoning.

4. Cover and simmer while preparing macaroni.

Step Two

1. Bring a large pot of lightly salted water to a boil.

2. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.  Drain.

3. Stir macaroni into beef mixture.

Makes:  5 Servings / 241 calories per serving

Latin American Gelatin Foam

Deliciously light dessert to eat alone or filling for cake layers

 

Ingredients

1 1/2 cups water

1 (6 ounce) package raspberry flavored Jello-O® mix

1 (12 fluid ounce) can very cold evaporated milk

1 cup fresh raspberries for garnish

 

Directions

Step One

1. Bring water to a boil in a small saucepan.

2. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).

 

Step Two

1. Pour evaporated milk into a large bowl, and whip with a hand mixer until fluffy and doubled in volume.

2. While continuing to beat, slowly pour in cooled gelatin.

3. When all of the gelatin has been incorporated, pour the mixture into a mold or bowl and chill until set, about 3 hours.

4. Once set, serve garnished with raspberries.

Makes: 2 servings / 300 calories per serving

Chicken can be used for tacos, burritos, or even as a topping for baked potatoes.

 

Ingredients

1 pound frozen skinless, boneless chicken breast halves

1 (1 ounce) packet taco seasoning mix

1/2 cup salsa

1/2 cup low-sodium chicken broth

 

Directions

Step One

1. Place chicken breasts in an electric pressure cooker (such as Instant Pot®).

2. Sprinkle all sides with taco seasoning.

3. Pour salsa and chicken broth on top.

 

Step Two

1. Place lid on the pot and lock in place.  Select the Poultry setting and set the timer for 15 minutes.

2. Allow pressure to release naturally after the cooking time has ended, about 20 minutes.

3. An instant-read thermometer inserted into the center of the chicken should read at least 165* F.  

4. Shred the chicken.

 

TIPS

• You can use water in place of chicken broth, if desired.

 

• If you thaw the chicken breasts, shorten the cooking time to 8 to 10 minutes.

 

• Both quick-release and natural-release work for this recipe.

Makes:  6 Servings / 132 calories per serving

Easy & delicious to make

 

Ingredients

2 tablespoons canola oil

2 garlic cloves, peeled

2 (15 ounce) cans pinto beans

1 teaspoon cumin

1 teaspoon chili powder

Salt to taste

1/2 lime, juiced

 

Directions

Step One

Heat canola oil in a heavy skillet over medium heat.

 

Step Two

Good garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.

 

Step Three

Smash garlic cloves in skillet with a fork.

Step Four

Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes.  Stir occasionally. 

 

Step Five

Smash beans mixture with a potato masher to desired texture.  Squeeze lime juice over smashed beans and stir until combined.

Makes:  12 Servings / 226 calories per serving

Delicious!  Better make enough for everyone, because they will disappear quickly.

 

Ingredients

1/2 cup butter, softened

1 (3 ounce) package cream cheese

1 cup sifted all-purpose flour

1 cup fruit preserves

1/3 cup white sugar

1 teaspoon ground cinnamon

 

Directions

Step One - DAY BEFORE

1. Cream butter and cream cheese together until smoothly blended.

2. Beat in the flour.  Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

 

Step Two - AT BAKING TIME:

1. Remove dough from refrigerator 30 minutes before using.

2. Start heating oven to 375* F.

 

Step Three

1. Roll chilled dough thin.  Cut with 3 or 4 inch round cookie cutter.

2. Place small spoonful of jam in center of each round; moisten edges with water.

 

Step Four

1. Fold round over and press edges together.

2. Bake on ungreased cookie sheet 15 to 20 minutes.

3. Immediately roll in sugar mixed with cinnamon (traditional) *OR* confectioners’ sugar, if preferred.

Makes 8 servings / 370 calories per serving

Mexican stew that is filled with beef, potatoes, and green chiles.  Works great in the Instant Pot®.

 

Ingredients

2 tablespoons olive oil

2 pounds cubed beef stew meat

1 onion, diced

4 cups beef broth

4 russet potatoes, peeled and diced

1 (14.5 ounce) can fire-roasted diced tomatoes

1 (8 ounce) can chopped green chiles, drained

2 teaspoons Mexican oregano

2 teaspoons minced garlic

2 teaspoons cumin

1 teaspoon dried chipotle chile powder

1 teaspoon chili powder

½ teaspoon ground black pepper

 

Directions

Step One

1. Turn on Instant Pot® and select Sauté function.  Heat oil and sear beef cubes until browned on all sides, 5 to 8 minutes.

2. Removed browned beef from the pot and set aside.  Add onion and cook until soft and translucent, about 5 minutes.

3. Turn off Sauté function.

 

Step Two

1. Return beef to the pot with onion.  

2. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper.

3. Close and lock the lid.

4. Select high pressure according to manufacturer’s instructions; set timer for 45 minutes.

5. Allow 10 to 15 minutes for pressure to build.

 

Step Three

1. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

Makes:  2 Servings / 92 calories per serving

Spice up a regular cup of hot chocolate by adding more or less of each ingredient.

Serve with marshmallows or whipped cream.  Enjoy!

 

Ingredients

3 tablespoons instant hot chocolate mix

1 tablespoon chocolate syrup

1/2 teaspoon ground cinnamon

1 pinch chili powder

1/4 cup milk

3/4 boiling water

 

Directions

Step One

1. In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder.

2. Pour in the milk.

3. Add the boiling water and stir.

Makes:  12 Servings

A tasty blend of sweet cornbread and jalapeno peppers.

 

Ingredients

2/3 cup margarine, softened

2/3 cup white sugar

2 cups cornmeal

1 1/3 cups all-purpose flour

4 ½ teaspoons baking powder

1 teaspoon salt

3 large eggs

1 2/3 cups milk

1 cup chopped fresh jalapeno peppers, or to taste

 

Directions

Step One

1. Preheat oven to 400* F.  Grease a 9x13-inch baking dish.

Step Two

1. Beat margarine and sugar together in a large bowl until smooth.

2. Combine cornmeal, flour, baking powder, and salt in another bowl.

3. Stir eggs and milk in a third bowl.

4. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers.

5. Spread mixture evenly into prepared baking pan.

Step Three

1. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes.  Cool in pan for 10 minutes before slicing.

 

TIPS: 

• Recipe works well with ½ - 1 cup sugar; adjust to taste.
• Batter should be think enough to not pour easily.
• Do not allow mixture to stand too long as this will reduce the effectiveness of the baking powder.

Makes:  6 Servings

Easy to make, thick, heart soup with a zesty flavor.

 

Ingredients

1-tablespoon olive oil

1 large onion, chopped

1 stalk celery, chopped

2 medium carrots, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1-tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth

4 (15 ounce) cans black beans

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

 

Directions

Step One

1. Heat oil in a large pot over medium-high heat.

2. Sauté onion, celery, carrots and garlic for 5 minutes.

3. Season with chili powder, cumin, and black pepper; cook for 1 minute.

4. Stir in vegetable broth, 2 cans of beans and corn.

5. Bring to a boil.

 

Step Two

1. Meanwhile, in a food processor, process remaining 2 cans of beans and tomatoes until smooth.

2. Stir into boiling mixture, reduce heat to medium, and simmer for 15 minutes.