SANTA FE MARINADE
Make and share this Santa Fe Marinade recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Process all ingredients in food processor or blender.
Nutrition Facts : Calories 142.3, Fat 1.3, SaturatedFat 0.2, Sodium 104.4, Carbohydrate 16.9, Fiber 2.5, Sugar 1.2, Protein 2.7
SANTA FE SOUP
This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas.
Provided by Allrecipes Member
Categories Beef Chili
Yield 8
Number Of Ingredients 7
Steps:
- Brown ground beef and drain off fat.
- In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Nutrition Facts : Calories 455.2 calories, Carbohydrate 36.3 g, Cholesterol 72.1 mg, Fat 21.6 g, Fiber 7.7 g, Protein 28.4 g, SaturatedFat 10.2 g, Sodium 1827.1 mg, Sugar 9.1 g
SANTA FE CHILI
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1513mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
SANTA FE CHICKEN
This is an adaptation of a recipe that I found on Dr. Weil's website. Great on the grill even though the original recipe called for broiling the meat. Cooking time includes marinating time.
Provided by LARavenscroft
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together all ingredients except chicken.
- Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
- Cover and refrigerate for at least 1 hour.
- Grill over medium coals for about 10 minutes on each side.
FLANK STEAK SANTA FE
This recipe is truly representative of the flavors we enjoy in this region. It's a favorite in my family for that special Saturday night dinner.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Crumble sausage into a large skillet; cook for 6-8 minutes over medium heat until fully cooked. Drain. Cool to room temperature; stir in the eggs, croutons, onions and parsley., Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Spread with sausage mixture. Roll up jelly-roll style, starting with a long side; tie with string. , In a large skillet, brown steak in oil. Place in a greased 13-in. x 9-in. baking dish. Spread picante sauce over steak. , Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat is tender. Garnish with additional picante sauce if desired.
Nutrition Facts : Calories 403 calories, Fat 26g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 909mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
SANTA FE HATCH CHILE GREEN SAUCE
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g
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