without so much as a hiccup :) My new computer is up and running, or a better description is it is sprinting! I am so happy to have finally upgraded.
As promised, here are some recipes from the other night. I think I have posted all of them at some time or another but here we go again:
Black Bean and Corn Salsa
13 oz can black beans (drained)
15 1/2 oz can sweet corn (drained)
1/4 cup cilantro (chopped)
4 cloves garlic (minced)
2 tbsp fresh lime juice
1 tbsp honey1 tsp ground cumin
1 tsp tobasco
1 tsp rice vinegar
Mix together and refrigerate. Serve with chips.
1 lb. ground chuck
1 small onion, chopped
1 c. cream style cottage cheese (small curd)
1 (10 ounce) can diced tomatoes and green chilies
1 (8 ounce) can tomato sauce
1 (4.5 ounce) can chopped green chiles (optional, I omit this)
10 6 inch flour tortillas
2 c. shredded Mexican Cheese blend
COOK ground chuck and onion in a large skillet over high heat, stirring until beef crumbles and meat is no longer pink; drain. Return to skillet, stir in cottage cheese.
PROCESS diced tomatoes and tomato sauce in a food processor until smooth. Stir in chopped chiles if desired.
SPOON 2 to 3 tbs. ground beef mixture down the center of each tortilla; top each w/ 2 tbs. tomato mixture and 1.5 tbs. cheese. Roll up tortillas and place seam side down in lightly greased 13x9 baking dish. Pour remaining tomato mixture over top, top with remaining cheese.
BAKE enchiladas at 350 degrees for 20 minutes or until bubbly.
Prep: 20 minutes Bake: at 350 degrees F for 23 minutes Cook: 10 minutes
4 Tbs. unsalted butter
1 onion sliced
1 lb. boneless, skinless chicken breasts, cut into small dice
1 can (4 ounces) diced green chiles, drained
3 ounces cream cheese
1/2 tsp. salt
1/3 cup vegetable oil
10 fajita-size flour tortillas
1/3 cup half-and-half
1 cup grated Monterey jack cheese
1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.
3. Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.
4. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.
5. Bake uncovered at 350 degrees F for 23 minutes or until top is golden. Allow to cool slightly before serving.
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Dixie’s Veggie Tacos
sauté: ½ zucchini, sliced + cut into pieces
½ carrot, grated
½ onion, chopped
¼ green pepper, chopped
add: 1 cup canned corn, drained
½ cup salsa (mild)
½ can (8 oz) stewed tomatoes, cut into pieces
½ can (8 oz) kidney beans
mix together and heat. fill heated taco/tortilla shells. add shredded cheese (any kind) and sour cream. makes ~4 servings.