Sunday, March 30, 2008

Mexican Black Bean "Lasagna"

Fast, Easy & Delicious!!!


* 2 cups frozen whole kernel corn, thawed
* 1/3 cup sliced green onions
* 2 tsp ground cumin
* 2 tsp oregano
* 1 can black beans (15 oz.)
* 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
* 1 can chopped green chiles
* 4-6 flour tortillas
* 2 cups four cheese Mexican blend cheese

Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of
tortillas in the bottom of the dish. Spoon half of the corn and tomato
mixture over the tortillas. Top with one cup of cheese. Repeat the layers.
Bake for 15 minutes.

Monday, March 17, 2008

Pistachio Pudding

1 sm. Pistachio Pudding Mix (w/ sugar)
1 lg. can Crushed Pineapple – Drained
8 oz cool whip
1 cup mini marshmallows
Nuts – opt.
Banana – opt.

Put the powder mix into bowl, and mix with remaining ingredients. Serve or refrigerate.

Potato Wedges

These are so yummy and I make these as a appetizer or when I'm in the mood for french fries. You can also just cut up potatoes and spray with olive oil and bake!

1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tsp. Paprika
3 large baking potatoes
1/3 cup milk
1/4 cup butter, divided

1. In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.
2. Place potatoes on a greased baking pan. Drizzle with 2 tablespoons butter. Bake, uncovered at 400 degrees for 20 minutes.
3. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

Thursday, March 13, 2008

Swiss Chicken

Swiss Chicken

* 6 boneless chicken breasts (raw)
* 6 slices Swiss cheese
* 1 can cream of chicken soup
* 1/4 cup white cooking wine (optional)
* 1 cup stuffing mix
* 1/4 cup melted butter

Place chicken breasts in a baking dish. Cover each with cheese. Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle 1/4 cup butter over stuffing. Bake 40-45 minutes at 350°.

Wednesday, March 12, 2008

Spinach and Feta Macaroni and Cheese

1/2 c. Italian Seasoned Bread Crumbs
1 Tbs. Butter
1/4 c. white onion
2 garlic cloves, minced
2 Tbs. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 c. feta cheese crumbles
1/3 c. Parmesan cheese
5 c. coarsely chopped fresh spinach
4 c. hot cooked elbow macaroni (2 c. uncooked)

Melt butter and add onions and garlic cooking until tender. Add flour, stirring constantly to make a paste. Slowly add milk, salt, and pepper. Keep stirring until the sauce gets thick. Remove from heat and stir in the feta and Parmesan cheese. Sauce will be a little lumpy from the cheese. I am not sure if feta ever properly melts. If you know let me know. Add spinach and macaroni to the sauce and mix really well. place in a greased casserole dish and sprinkle with the bread crumbs. Bake at 350 for 15-20 min or until bubbly. This serves 4 adults.

Note: This recipe actually calls for 1/2 c. Gouda instead of feta, but I like it this way better.

Thursday, March 6, 2008

Pulled Pork Tacos

2 lb pork roastsalt (I use sea salt)
1/2 c. apricot jam
1 red onion, chopped
2 jalapenos, seeds removed and sliced (this is not spicy at all so for more kick keep the seeds or add more jalapenos)

Sprinkle the roast with salt, pepper and cumin to taste covering all sides. Place in a crock pot and smother the roast in apricot jam, again covering all sides. Sprinkle onion and jalapenos over the roast and cook on low for 6-8 hrs. Shred the pork before serving.

Serve with:
warmed flour or corn tortillas (I use fresh flour tortillas)
Ranch style black beans (in a can and heated up)
rice (I cook in salted water, and add cilantro and lime juice to it)
guacamole (I dice up my avocados and sprinkle it with lime juice and garlic salt)
cheddar jack cheese.