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Cooking Mexican Recipes Home : Mexican Recipes Blog Home : May 2006

May 3, 2006 13:45 - Mouthwatering Homemade Salsa Recipe Added to Website

Don't miss our new salsa, Avocado Melon Salsa.

I don't know about you but I love avocado in my salsa. It gives it such a velvety rich texture your tastebuds will think they have died and gone to heaven. Everything here is fresh, fresh, fresh, and let's not forget healthy.

The addition of canteloupe gives the salsa a refreshing lift that's perfect for this time of year. I love this great weather we are having.

So why not give yourself a nutritional treat with salsa. Think of how healthy it is. There's onion, fresh garlic, cilantro, olive oil, lime juice, tomato, jalapeno, melon and avocado. You know what else I was thinking of adding? Walnuts. How good would that be? Just a few for a little crunch and protein. Wow. So don't you be afraid to experiement.

So try this recipe. Cinco de Mayo is right around the corner and a good excuse as any to whip up this delicious salsa recipe. And if you like it hot, just load up on the jalapeno peppers. Remember, feel free to play around with this recipe. Creativity is the spice of life.



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May 4, 2006 08:12 - Chicken Tex Mex Recipe Wrap

Our visitor Amanda Dill sent this recipe in. This recipe sounds perfect for entertaining a few friends with a BBQ. The avocado part can be prepared a couple hours ahead leaving you free to visit with your guests.

Tex Mex Recipe


  • 2 broiled, baked, or grilled chicken breasts--shredded or cubed

  • 4-6 flour tortillas (regular or whole wheat)

  • 2-3 ripe avocados, sliced or cubed

  • 1 medium red onion, chopped

  • 2 cloves of garlic, finely chopped

  • 1 handful of cilantro, chopped

  • 1 cup of shredded cheese, cheddar or monterrey jack

  • juice of 1 lime

  • salt to taste


Place avocado, onion, cilantro, lime juice, garlic, and salt in a mixing bowl. Mix well and cover with plastic wrap or lid. You may want to mash avocado as you mix if you don't like large chunks. Place in refridgerator for thirty minutes to two hours. Heat tortillas in the microwave or on stove top. If heating in microwave, wrap in damp paper towel to keep tortillas moist.

Top tortillas with chilled avocado mixture. Then add warm chicken and shredded cheese. Add salsa or hot sauce if you'd like. Wrap them up and eat them.

You can also make this as a salad by adding cherry tomatoes and greens instead of wrapping in a tortilla. Salad dressing: juice of 1 lime, salt, minced garlic, corn oil (equal to amount of lime juice). Toss with salad.

If you have a Tex Mex Recipe to share, send it in. I'd love to hear from you.

Have a great day,

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May 9, 2006 08:34 - Mexican Casserole Recipe - Website Update

Here is another delicious Mexican casserole recipe for you to try. I've even included a picture of this casserole so you can see how yummy it looks. It is similar to my chile relleno recipe but this one has a few additional ingredients, mainly ground beef and Mexican spices.

Casserole's are tasty and this one satisfies. The green chiles give it mild flavor so even kids will love it. If you want to spice it up you've got options. You can either add hot salsa on the side or you can chop up some jalapeno peppers and toss them in.

Another option is substituting Jalapeno cheese for the Monterey Jack. Feel free to experiment. This is such a versatile dish you can serve it for breakfast, lunch, dinner, or appetizers.


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May 17, 2006 15:16 - Almendrado An Easy Mexican Dessert Recipe Website Update

Have you ever tried Almendrado? This is a Mexican dessert recipe I have only recently become aware of. I was at a Bunko party for Cinco De Mayo and a lady brought this for everyone to try.

It's incredibly light and full of almond flavor which I just love. Many people call this the Mexican Flag Dessert because the egg white layers are green, white and red. The red is really pink but you get the idea.

Next comes this nice thin custard sauce which is drizzled over the egg whites and toasted almonds are sprinkled all over. I really love this dessert and encourage you to try it.

I you are curious, have a look and see what this
easy Mexican dessert recipe
looks like.

Here is a couple of tips for the day: Put a lid on pots to speed up the heating process and boil liquids faster.

The next time you make oatmeal cookies, try toasting the oats for 12 to 15 minutes on a cookie sheet in a 350 degree oven for enhanced cookie flavor.

Have a fabulous day,

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May 27, 2006 21:31 - Mexican Haystacks Sent In By Becky Garvin

Have you ever had "haystacks?" This dish was sent in by Becky Garvin and she gives us some detail to go along with this recipe. Don't miss this one. Here is Becky's Haystacks:

Haystacks are a simple, one dish meal served with a piece of pie for dessert (in Pennsylvania Dutch fashion according to a friend of mine).

A "haystack" is a nice summer fare which is like eating a taco out of the shell. It is a great way to get your veggies! It is a light meal that goes a loooooong way!

My friend makes her haystacks with one Taco Season Packet per pound of ground beef. However, I was thinking your Mexican Beef recipe would be a nice alternative. Oh, and the rice, the meat, and the cheese sauce has "gotta be hot to be good!!!" (When I fix haystacks, I cook the rice in a slow cooker*, heat the cheese sauce in a two quart "dip-size" slow cooker, and keep my meat hot in the electric skillet I prepared it in.)

We usually serve this buffet style. Everyone prepares their own dish. The key is to make sure you only put a little of each thing on your plate because it really adds up!!!

Becky Garvin


Brown Rice, prepared *
Taco meat (prepared according to Ortega Taco Seasoning package directions)
Crushed Fritos
Lettuce, torn into bite-size pieces
Tomato, chopped
Vidalia Onion, chopped
Green Pepper, chopped
Sweet Red Pepper, chopped
Green Olives, crumbled by hand
Black Olives, crumbled by hand
Cheese Sauce Recipe, below or shredded cheese

Cheese Sauce:

2 cans Campbell's chedder cheese soup
1/2 to 3/4 can (use the Campbell's cheddar cheese cans) of milk (approximately)
1 jar cheese whiz

Heat together over stove. Should be thick consistency, yet thin (or runny) enough to ladle over haystacks.

* I cook my rice in my slow cooker, so it will stay nice and hot through the meal. You just prepare the long grain brown rice (not the quick cooking kind) in the slow cooker with the same amount of liquid as normal. Then turn the crock on high and let it cook for 1 1/2 to 2 1/2 hours. The crock pot will keep the rice warm for a couple hours after it is turned off.

Thanks for sending this in Becky.


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