What are some quick and easy Mexican and Italian Recipes?

Question

Please simple and easy.

Answer 1

www.allrecipes.com

Answer 2

Her is a couple I found on the internet

http://www.ehow.com/how_4476364_make-eas...

http://www.ehow.com/how_4476676_make-gua...

Answer 3

Thai-Style Mexican Chicken Wraps Recipe

Ingredients:

1 3/4 pound boneless skinless chicken b*****s

1 tablespoon peanut oil

1 package (1.25 oz) Old El Paso(r) 40 percent less-sodium taco seasoning mix

1/2 cup bottled peanut sauce

1 teaspoon red curry paste

2 tablespoons fresh lime juice

2 tablespoons Domino(r) or C and H(r) Granulated Sugar

1 package (11.5 oz) Old El Paso(r) flour tortillas for burritos (8 tortillas)

1/2 cup sour cream

2 cups shredded Monterey Jack cheese (8 ounces)

2 2/3 cups finely shredded lettuce

1/2 cup very thinly sliced red onion

Decorative toothpicks, if desired

Directions:

Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm.

Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.

Heat tortillas by placing 1 at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.

To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tablespoon curry-peanut sauce. Fold 2 sides of tortilla to the middle; secure with toothpick. Serve warm.

Italian Chicken with New Orleans Spaghetti Bordelaise Recipe



12 chicken thighs

Salt

Freshly ground black pepper

Cayenne

4 heads garlic, cloves separated and peeled

1/2 cup olive oil

2 cups white wine

3 lemons, quartered

1 1/2 teaspoons dried basil

1 teaspoon dried oregano

2 bay leaves

1/2 cup chopped parsley

Spaghetti Bordelaise, recipe follows

Preheat the oven to 350 degrees F.

Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.

Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.

Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.

Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.

Spaghetti Bordelaise:

2 pounds dried spaghetti

1/2 cup olive oil

8 cloves garlic, minced

1/2 cup green onions

2 tablespoons white wine

3/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons melted unsalted butter

1/2 cup chopped fresh parsley

1 cup finely grated Parmesan

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.

Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.

Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.

Yield: 8 to 10 servings

Answer 4

Mexican Lasagna!

Ingredients

1 tablespoon Olive oil

1 Large onion, chopped

1 pound Ground beef

2 cans (15 ounces each)chili beans (no flavorings added), pinto beans, or other beans

3-5 tablespoons Chili powder

12 Corn tortillas (6-inch)

1 1/2 cups Shredded Cheddar cheese

1 can (14 1/2 ounces) diced tomatoes

1 jar (16 ounces) enchilada sauce

Preparation

Preheat the oven to 350°F. Coat a 13x3x9-inch baking dish with olive oil.

In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.

Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.

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baked ziti

1 jar of good pasta sauce

1 lb zita prepared

1 lb ground beef

1 tsp italian seasoning

1 med onion chopped

1 garlic clove minced

8 oz riccotta cheese

8 oz mozzerrella cheese

take your ground beef and start browning in a pan add onion garlic italian seasoning and a dash of salt and pepper while cooking the meat(I tend to find that this adds to the flavor of the meat) then add the pasta sauce bring to a boil and set down to simmer

now get a good sized baking dish add your prepared pasta and the sauce and mix add dollops of the riccotta and be sure to submerse slightly(frankly i like having larger bits of riccotta in amongst my pasta)sprinkle with the mozzerella on top and put in a 350 degree oven and bake for 25 minutes or until bubbly and serve.

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White cheese chicken lasagna - It has a white cheese sauce that's wonderful!

INGREDIENTS

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

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or really quick

Cheeseburger Macaroni --

1 lb. ground beef

1/4 onion, minced

1 cloves garlic, minced

14 1/2 oz. can diced tomatoes

2 cups raw macaroni, (cook according to package directions and drain)

1 can Campbells Cheddar cheese soup

salt & pepper to taste

Saute the onion and garlic in a little olive oil. Add the ground beef and brown. Add the diced tomatoes, including the liquid in the can. Simmer until the liquid is mostly reduced...5 to 10 minutes. Stir in the macaroni and Cheddar cheese soup. Heat through.

You can always add more cooked macaroni if you need to stretch the dish a bit.

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Spaghetti Pizza:

A Kid Favorite:

1 pound box spaghetti noodles

1/2 cup milk

1 large egg

1 Jar Marinara Sauce

1 pound lean ground beef

2 cups shredded mozzarella cheese

13 x 9 glass baking dish

In a large stock pot boil water to cook spaghetti, follow package directions. Drain. Measure milk in large bowl, add egg, mix well, add spaghetti and mix well.

While spaghetti is cooking brown lean ground beef in large saute pan. Drain excess fat, return to pan and add the marinara sauce. Simmer on low.

Lightly grease a 13 x 9 glass baking dish. Pour spaghetti into dish, top with meat mixture and spread cheese on top. Bake for 20-25 minutes uncovered or until cheese has melted.

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Answer 5

Make fajitas! Cook chicken or steak however you want, I just do it in a skillet along with sliced onions & green peppers, then serve with flour tortillas & whatever toppings you want (lettuce, tomato, onion, shredded cheese, sour cream, guacamole, salsa...)  I open up a can of refried beans & make some boxed mexican rice for sides. Easy and one of my favorite meals!

I make lots of Italian meals, but a great easy one that I just discovered is chicken cacciatore. Cut up some raw chicken b*****s & cook in a skillet with chopped onion, green pepper, mushrooms, & garlic. Add a can of tomato sauce & a can of stewed tomatoes & some italian seasoning & black pepper, maybe a splash of white wine, & turn the heat to low & simmer for like 10 minutes. Serve with rice. Very healthy, quick, and easy! Hope you like it!