3ABN Today Cooking Program | Mexican Olé'

4/6/2016 Airdate

Coming May 4, 2016 "Pancake Breakfast"

Jalapeno Corn Bread Muffins


1 cup all-purpose flour
¾ cup corn meal
¼ cup sugar
1 ½ tsp. sea salt
1 tsp. red pepper flakes
¼ tsp. cayenne pepper
1 tbsp. baking powder
1 cup original unsweetened almond milk
1 tbsp. corn starch
¼ cup canola oil
3 tbsp. fresh jalapeno pepper, diced
½ cup frozen or canned corn

Mix all ingredients together in a medium-sized bowl.
Spray a muffin tin with non-stick cooking spray. Fill muffins cups approximately ¾ full.
Bake at 350 for 15 minutes.

Yields: 10 muffins
Brenda Walsh

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Masa Corn Cakes with Avocado Salsa


2 cups almond milk – original flavor
4 T margarine – melted
2 c fresh or frozen corn
1-2 fresh jalapenos – diced fine
1 t salt
1 T sugar
2 c Masa harina corn flour

Salsa Ingredients:

2 c fresh or frozen corn – pan fried until golden brown
1-2 fresh jalapeno – finely chopped
¾ c red bell pepper – diced
1 large avocado – diced
½ c fresh tomatoes – finely diced


½ c fresh lemon juice
¼ c + 3T canola oil
½ t salt – or to taste

Blend 1 cup of the corn in a blender until creamy. Pour into a bowl and add the almond milk, melted margarine, 1 cup of whole corn and diced jalapenos. Mix well.

In a separate bowl mix the Masa harina corn flour with the salt and sugar. Pour the liquid over and quickly mix until the dry ingredients are all absorbed. Make into ¼ cup round patties. Spray a baking sheet with a non-stick cooking spray and place the corn cakes on it. Spray the tops with the non-stick cooking spray and bake in a 375-degree oven for 15 minutes. Turn corn cakes over and bake another 10 minutes or until golden brown. Remove from oven and serve with the Avocado Salsa. For The Dressing: Mix the fresh vegetables together and set aside. Mix the dressing ingredients together and shake or whisk until creamy. Pour over the vegetables and stir gently to mix. Serve over the corn cakes.

Yields: 20 – ¼ c corn cakes
Cinda Sanner

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Burrito Casserole


2 cup Onions- diced small
½ cup Water
1- 12 oz pkg. Yves Burger ( 2 cups)
½ tsp. Seasoned Salt
¼ tsp. Salt
1/8 tsp. Cayenne Pepper
1 – 15.5 oz can Chili Beans
1 cup Sliced Black Olives
4 Slices Daiya Chedder Style Slices
1 cup Corn – cooked & drained
2 cup Mild Salsa
½ cup Tofutti Better Than Sour Cream
8 Flour Tortillas


In a large skillet put the water, seasonings and the onions and sauté till the onions are almost clear. Add the burger and fry for another 5-7 minutes. Spray a 9 by 13 pan with vegetable spray. Spread 1 cup salsa on the bottom of the pan and lay two 7 ½ flour tortillas on the salsa. Spread the flour Tortillas with Tofutti Better than sour cream. Put one cup of chili beans on top, then 1 cup burger, ¼ cup sliced olives, ¼ cup cooked corn, 1 slice of Chedder cheese broken in small pieces. Make a second layer. For last layer put the rest of the flour tortilla’s and cover with 1 cup salsa, rest of burger, olives, cheddar Cheese and corn. Bake at 350 degrees for 25-30 minutes. Serve hot.

Yields: 12 Servings
Linda Johnson

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Layered Enchilada Casserole


3 c chicken style vegan gluten – cut or shredded into small pieces
1 large onion – diced fine
2 T canola oil
1 T McKay’s Chicken Style seasoning and broth
3 c cooked brown rice
2 – 15oz cans black beans – rinsed and drained
1 c mild or medium salsa
3- cans green enchilada sauce
30 – corn tortillas


In a large skillet sauté the onion in the 2 T oil until clear. Add the chicken style gluten pieces and McKay’s Chicken style seasoning. Sauté until the gluten is lightly browned. Remove from heat and set aside.

In a large bowl, mix the rice, black beans and salsa. Gently stir to combine and then set aside.

Spray a 9x13 casserole dish with a non-stick cooking spray and spread ½ of a can of the green enchilada sauce evenly over the bottom. In a large bowl, place 1 can of the green enchilada sauce and dip the corn tortillas in it to thoroughly coat each tortilla. Put a layer of the dipped corn tortillas in the bottom of the casserole dish. Put ½ of the rice and beans mixture over the top and then put ½ of the veggie chicken over that. Add another layer of the dipped corn tortillas over the veggie chicken. Then repeat the layers. Pour the rest of the green enchilada sauce evenly over the top. Put in a 375-degree oven for 30-45 minutes, or until bubbly and heated through. Remove from oven and let sit for 5 minutes before serving. Serve garnished with fresh chopped tomatoes, avocados and sliced black olives.

Yield: 6 cups

Cinda Sanner

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Spicy Mexican Salad


4 cup Cooked Basmati Rice
1 ½ cup Mild Salsa
2 cup Shredded Kale
1 cup Tomatoes’ –diced
1 cup Avocado’s – diced
¼ cup Black Olives – sliced
¼ cup Green Olives – sliced
½ cup Cooked Corn –drained
1 cup Black Beans – drained
¼ cup Jalapeno’s - sliced
1 recipe Ranch Dressing

Easy Ranch Dressing

¼ cup Tofutti Better Than Sour Cream
¼ cup Vegenaise
½ tsp. Fresh lime juice
1/4 tsp. Seasoned Salt
Dash Garlic Salt
2 T Cold Water


In a medium size bowl mix the rice and salsa together and pour into a pretty serving bowl. On top of the rice layer the rest of the ingredients: Shredded lettuce, black Beans, black and green olives, corn, diced tomatoes, avocados, and top with jalapenos. Drizzle Ranch dressing on top. Garnish with lime slice halves. Chill and Serve!

Yields: 11 1-cup servings

Linda Johnson

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Spicy Mexican Soup


1 medium onion, diced
2 cloves garlic, minced
3 cups water
1 28-ounce can whole peeled tomatoes
1 cup celery, diced
1 tbsp. McKay’s Chicken Style Seasoning
1 tsp. fresh parsley, chopped
¼ cup quick barley
½ cup green chiles
1 15-ounce can black beans, drained
1 15-ounce can pinto beans, drainedv 1/3 cup nacho jalapeno slices, diced
½ cup taco sauce (mild, medium, or hot)
1 tsp. hot madras curry powder
1 tsp. red curry paste
1 tsp. cumin
1 tsp. paprika
1 tsp. chili powder
1 tsp. agave nectar
2 cups frozen corn
Chopped avocado for garnish


Spray a stock pot with non-stick cooking spray. Sauté onion and garlic over medium high heat until onion is clear. Add water. Crush tomatoes by hand and add to stock pot. Add remaining ingredients and simmer until celery is tender. Garnish with chopped avocado.

Yields: 12 cups

Brenda Walsh

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