Cinco de Mayo Glazed Chicken Wings

Cinco de Mayo Glazed Chicken Wings

Linda Drumm

Bake-Off® Contest 42, 2006

Quick Meal!
Ready in less than
30 minutes!

Prep Time: 50 min ; Start to Finish: 50 min
Makes: 5 servings (4 chicken wings each)

Green chilies and taco seasoning add the piquant flavor but it is the
lemon-lime carbonated beverage that adds the sweetness to these
chicken wings.

1 tablespoon canola or vegetable oil
2 1/2 lb chicken wings, cut apart at joints, wing tips discarded
2 medium green onions, thinly sliced including tops (about 2 tablespoons)
1 teaspoon crushed red pepper flakes
2 cans (12 oz each) lemon-lime carbonated beverage
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 package (1.25 oz) Old El Paso® taco seasoning mix
10 lettuce leaves, if desired

1 . In 12-inch nonstick skillet, heat oil over medium-high heat. Add
chicken wings and onions; sprinkle with pepper flakes. Cook uncovered
5 to 8 minutes, stirring occasionally, until browned; drain.
2 . Stir in carbonated beverage, green chiles and taco seasoning mix.
Increase heat to high; cook uncovered 15 minutes, stirring
occasionally. Reduce heat to medium-high; cook 5 to 10 minutes,
stirring frequently, until chicken wings are completely glazed, small
amount of glaze remains in skillet and juice of chicken is clear when
thickest part is cut to bone (180°F).
3 . To serve, line serving plate with lettuce; arrange chicken wings
over lettuce. Serve immediately.

High Altitude (3500-6500 ft):In step 1, cook 8 to 11 minutes.

Source: pillsbury.

Mexican Rice - the easy way

I used my steamer to make this.

I used
1 cube of Maggi (Nestle) Picante Spicy Chicken Bouillon, divided in half
1 cup rice
2 cups water, plus enough to fill the steamer base
2 T Maggi Chicken and tomato bouillon

Put half of the spicy bouillon cube into the steamer base, and fill with water. Dissolve the other half in the 2 cups of water and add the chicken & tomato bouillon. Add the rice and the water to the steamer bowl. Set steamer to cook (mine takes about 30 minutes). I served this with some black bean & corn salsa & sour cream as a side dish to oven baked chicken.

Mexi Lentil Rice

I still have to use the lentils I bought... maybe this will work for us.

Mexi Lentil Rice

this is an easy side or main dish. the cheese is optional. we eat it as a main dish. I can't remember where I got the beginning of this recipe but I have adapted it so much I don't think it would be recognized anymore. I make this in a crock pot but it could be made in an oven in a covered dish at 350 degrees for 1 1/2 to 2 hours. I've never tried making it on low heat so I don't know how long for that.

From Recipe Zaar.

2¼ hours | 10 min prep

SERVES 6

• 1 cup uncooked rice
• 1 cup dried lentils
• 1 cup chopped onion, about 1 medium
• 32 ounces water or broth, of choice
• 1-2 teaspoon cumin
• 1 (1 ounce) package taco seasoning
• 2-8 ounces of shredded cheese

Toppings

• shredded cheese
  sour cream
• salsa

1. spray inside of crock pot with non stick cooking spray.
2. add all ingredients except "toppings" and mix well.
3. cook on high for two to two and a half hours.
4. serve topped with additional cheese, sour cream and salsa if desired.

Mexican Casserole

Mexican Casserole

1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up

Mix all ingredients except the cheese and tortillas. Layer hamburger mixture with cheese and tortillas ending with cheese on top. Bake at 400 degrees for 20 minutes.

Chicken Enchiladas with Chocolate Enchilada Sauce

I recieved this recipe in my Hershey's Kitchens Sweet Ideas emailing Chicken Enchiladas with Chocolate Enchilada Sauce

Sounds like a yummy Valentine's Day meal!!!

Cheesy Enchiladas

I made these a few weeks ago (I made them non-veg with some leftover sliced turkey breast), I used regular onions that I had sauteed. I also used the oven method not the microwave.

Cheesy Enchiladas
Prep Time: 15 minutes. Total Time: 45 minutes.
Serves: 6
To get dinner on the table more quickly try using your microwave.
Assemble enchiladas as directed in microwave-safe dish. Microwave on HIGH 12 to 14 minutes or until thoroughly heated, turning dish after 6 minutes.

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 pkg. (8 oz.) KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided
1/4 cup sliced green onions
6 flour tortillas (6 inch)
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

Preparation

1. BEAT cream cheese with electric mixer on medium speed until smooth. Add 1 cup of the cheddar cheese and onions; mix until blended.
2. SPREAD 1/4 cup cheese mixture down center of each tortilla; roll up. Place, seam-side down, in 11x7-inch baking dish. Pour salsa over tortillas. Sprinkle with remaining cheddar cheese; cover.
3. BAKE at 350°F for 20 to 25 minutes or until thoroughly heated.

Mexican Lasagna

Mexican Lasagna ~ My Way!!!

3 10" flour tortialls (I had to cut mine in half to fit)
1 pound ground beef
1/2 c shredded zucchini
1 pkg taco seasonings
1 can red kidney beans, drained & rinsed
1 can diced tomatoes, undrained
1 can green chillies
refried beans (1/2 a can)
sour cream (I used 1/2 a pint)
shredded cheddar cheese (I used 1 cup)

Brown ground beef, drain. Add zucchini, taco seasonings, kidney beans, tomatoes & green chillies. Simmer for 5 minutes Pre heat oven to 350. Spray a round 2 qt casserole dish with cooking spray.

Layer #1: Place a tortilla in the bottom, spread some refried beans over tortilla, then layer 1/3 of the meat mixture.
Layer #2: Tortilla, beans, meat, sour cream (to taste), cheese(to taste).
Layer #3: Tortilla, beans, meat.

Cover with foil & bake for 25 minutes. Remove foil & top with cheese, bake for another 5 minutes or until the cheese melts. Serve with tortilla chips, salsa, & sourcream.

I made this the other night with out the green chillies, it was a true pantry challenge! It was yummy with out them, probably lacked a little kick, so if you don't like kick, leaving them out is ok. The original recipe I adapted called for 6 corn tortialls cut in half to place in a rectangular baking dish, so if you don't have a round dish, just cut the tortillas in half & layer the same way. It will only be 2 layers if you do this though so adapt the layering accordingly.