Southwestern Yeah!

If you know me, you know I love anything Mexican/southwestern. These recipes are easy and so tasty and really hit the spot when you're hankering for some flavor and spice. 


Easy Fajitas
Spice blend 3 tablespoons cornstarch 2 tablespoons chili powder 1 tablespoon kosher salt 1 tablespoon paprika (for more kick, use hot paprika) 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon sugar/splenda 1/2 teaspoon cumin 1/2 teaspoon cayenne pepper
Marinade 2 tablespoons oil juice from one lime 2 tablespoons spice blend
2 pounds of New York strip steak (skirt steak or sirloin work well too)
2-3 colored peppers of your choice
1 medium onion
1 tablespoon oil

Corn tortillas or flour if you're not GF
Mozzarella cheese 

Mix together all ingredients for the spice blend in a bowl. Combine marinade ingredients in a freezer bag, seal and shake to combine. Add the steak and refrigerate for one hour or even over night if you want. Slice the peppers and onions and combine in a foil or casserole pan with a teaspoon of the spice blend and 1 tablespoon of oil. Push the veggies to one side of the pan, add your steaks next to the veggies and bake in your oven at 350o for 25 minutes depending on the thickness of your steak. Please note: your steak will not be crusty on the outside if you were to grill it in a pan or on a bbq, it will be soft and medium on the inside. I do this so my little one can chew it easily, but if you'd rather grill your steak then cook your veggies spread evenly in the pan for the same amount of time. 

Remove steak from pan and let sit for a short minute. Then slice the steak on the diagonal. Assemble your fajitas on warm tortillas or in a lettuce cup. Add a squeeze of lemon if you wish. 

If you have left over seasoning mix, just pop it into the freezer until the next time you make southwestern flavors. Works well with tacos and enchiladas.  




This next recipe is really tasty. Whether you put a sweet filling in the empanadas or a savory one, you'll love these flavors. For a sweet filling simply add preserves or pie filling. You can also mix nutella and coconut flakes and serve with whipped creme. I've listed a favorite sweet filling and a yummy beef filling below.

Empanada Dough (gluten free) original recipe below
1 large egg
3 1/2 T ice water
1/2 tsp vanilla
1/2 C white or brown rice flour
1/4 C cornstarch (potato starch will work too)
1/4 C tapioca flour, plus a little more for rolling the dough 
3/4 tsp xanthan gum
1 T granulated sugar/splenda
1/8 sea salt
1 T shortening 
oil for frying (you will fry these empanadas at 350o so they wont burst or bubble

If you're making a sweet filling add
1/2 tsp ground cinnamon
1/4 tsp cocoa powder

Line the baking sheet with paper towels and place a wire rack on top and set it aside. In a small bowl, whisk egg, water and vanilla together. In a medium size bowl, whisk flour, zantham gum, sugar, salt and if using cinnamon. 

Add shortening to flour mixture and using a pastry cutter or fork, cut the shortening into the flour until little pea sized crumbs. 

Add egg, and combine with a wooden spoon or spatula, forming a ball. Then switch to your hands, making sure there is no dry flour left. If the dough seems dry add a tiny bit of water. If it seems to wet, add cornstarch. Knead the dough till its smooth. 

Transfer dough to a dusted surface and divide it into 4ths. Store the pieces in a zipper storage bag or wrap in plastic while waiting to roll. 

Dust rolling pin with tapioca flour and roll in 1/8 inch circles. You can use a biscuit cutter or a glass rim. Roll each circle even thinner and then fill with desired filling. 

Traditional recipe (None Gluten Free)

3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock

Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

Beefy Empanada Filling
2 tablespoons olive oil

1 pound ground beef
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas. Seal the edges with some egg mixed with water.

Fry the empanadas until golden brown, 6 to 7 minutes.

Sweet Strawberry Cream Cheese
6 oz cream cheese, at room temperature
1 tablespoons coconut milk
3/4 cup powdered sugar
1 cup shredded sweetened coconut
1/2 cup strawberry jam

1 large egg, at room temperature 3 1/2 Tablespoons iced water 1/2 teaspoon pure vanilla extract 1/2 cup white or brown rice flour 1/4 cup cornstarch (or potato starch) 1/4 cup tapioca flour, plus more for rolling 3/4 teaspoon xanthan gum (or guar gum, if corn intolerant) 1 Tablespoon granulated sugar (or 1/4 teaspoon stevia powder) 1/16 teaspoon fine sea salt 1/2 teaspoon ground cinnamon 1/4 teaspoon cocoa powder, for golden color (optional) 1 Tablespoon shortening 2 quarts oil, for ...

Read more at glutenfreerecipebox.com/mini-fried-gluten-free-pies/ © Carla's Gluten Free Recipe Box

Pork Carnitas Nachos  
3lb boneless pork butt or shoulder blade roast  
1-2 tablespoons seasoning mix from above fajitas mix 
1/2 cup chicken broth 

Bag of tortilla chips
black beans
sour cream
avocado mixed with 1 tablespoon sour cream + 1 tablespoon Herdez green salsa
tomato, diced 
cheese sauce
           1 cup Monterey jack cheese 
           1/4 cup sharp cheddar cheese 
           1 small can of green chilies
           1 tsp corn starch
           1 cup broth
           1/2 tsp taco seasoning

Season your pork with seasoning mix, place in your crock pot with your chicken broth and cook on high for about 4 hours, shred and place back in warm crock pot. 

Grate cheeses, mix with cornstarch. Heat broth in a small pot, add cheese and stir well until melted. Add green chilies.

Preheat oven to 400o Arrange your chips on a heat proof plate, top with carnitas, beans, cheese sauce. Place in oven and heat through, about 5 minutes. 
Once removed, add tomato, avocado and sour cream.