Monday, April 27, 2009

Black Bean, Corn and Avocado Salsa

Black Bean, Corn and Avocado Salsa

1 can black beans, rinsed and drained
2 c. corn kernels (fresh or canned shoepeg is great)
1 pint cherry tomatoes, halved (I used grape tomatoes)
1 avocado, chopped
1 jalapeno pepper, seeded and minced (optional)
1/4 c. fresh lime juice
2 t. grated lime zest
1/4 c. chopped fresh cilantro (optional)
1/2 t. salt

Combine all ingredients in a large bowl and serve at once with tortilla chips. Also good on top of quesadillas.

Recipe from this blog.

(6 points for 1 1/2 c. of salad)

Saturday, April 25, 2009

Chicken Empanadas

Made some yummy empanadas tonight. It was one of my just make it with what you got recipes, and it turned out really good. So this time instead of forgetting what I did and never having that meal again. As Brian would say, "So was this recipe from a cookbook or did you make it up?" Me, "I made it up." Brian, "Oh, so we're never going to have it again..." Not this time!

Chicken Empanadas
1 box of pie crust
1 chicken breast
2 small potatoes
1/2 white onion
1 tsp minced garlic
1/4 -1/2 cup salsa
Shredded Cheddar cheese
spices (season all, cumin, chili powder, and cayenne)
salt and pepper

Unroll the two crust and use a small cup (3 inch diameter?) to cut out circles, as many as you can get. Lay out on greased tin foil and cover with a towel.

Boil the chicken breast, when cooked shred it (really small) and season with salt, pepper, cumin and chili powder to taste.

Preheat the oven to 450. Peel and dice potatoes, really small! Finely dice the onion. Put a tablespoon of butter in a nonstick frying pan and cook the onions about 5 mins, then add potatoes. Cook until potatoes begin to soften. Add garlic and spices (chili powder, season all, a dash of cayenne, and cumin). Mix in chicken and salsa. Taste, add more salt if needed.

Stuff the dough circles with meat mixture and some cheese. Fold in half and press with a fork around the edges. Brush with an egg yolk and water mixture (about 2 yolks and some water to thin it).

Cook at 450 for 11-13 minutes (until golden on top)

Wednesday, April 22, 2009

Chicken Tortilla Soup

Tortilla Soup

2 cans of black beans, rinsed (use plain, not seasoned)
4 cans of chicken broth (or a box and a half)
1 pkg of frozen corn (white corn is good, but you could use sweet)
2 cans of rotel (mild if you've got kids)
1/2 small can of tomato paste (you can use more, but I don't like mine too tomato-y)
Shredded chicken (shred up some from a rotisserie chicken or cook and shred your own)

1 bunch of cilantro chopped, for garnish
shredded cheese, garnish
two avocados chopped into bits, garnish
two limes cut into wedges, for squeezing on top, mmmmmmmm
Tortilla Chips for crunching on top

Put all the ingredients (not garnishes) into a big pot and simmer til hot enough to serve. I added a bit of salt and garlic powder, feel free to add whatever seasonings you'd like. Serve with the toppings. This is so delicious and easy. It makes a ton! Half it if you don't want leftovers.

I got this recipe from a blog, but I changed it up quite a bit after making it. It's really tasty. You could make this in a crock pot as well. Just add the ingredients into your crockpot and a frozen chicken breast or two, and shred the chicken up before eating.

Monday, April 20, 2009

Chinese Noodle Coleslaw

Chicken Noodle Coleslaw

2 packs chicken flavored Ramen noodles (crushed into small pieces)

1 cup slivered almonds

1 Tlbs butter

1 pack shredded coleslaw

1 large red pepper

2 Tlbs sesame seeds

1 cup chopped green onion

2 chicken breasts (you can use 2 cans of canned chicken, drained)


3/4 cup vegetable oil

4 tsp sugar

1/2 cup apple cider vinegar

2 seasoning packets from top Ramen

salt and pepper to taste

Toast almonds in butter til browned, set aside. In large bowl combine Ramen boodles, cabbage, red pepper and almonds. Toss in sesame seeds and add chicken. Add dressing to salad and mix well. If you like the noodles soft refrigerate for 4-5 hours or overnight. If you like a little crunch-eat immediately!

Summer Recipes.

I am calling for summer recipes. I am currently 29 weeks pregnant - my baby will be born in July. So when I ask for "summer" I'm looking for quick, easy, won't-heat-up the house recipes. BBQ, Salads, etc. are perfect. There are already a lot on here, but if you have more, I'd love to see them posted. If you'll label it "summer" that would be great. Thanks!

Saturday, April 11, 2009

Roasted Chicken

Bone-In, Skin-On Chicken Breasts
Olive oil
Kosher salt
Garlic salt (I like Lawry's)
Cracked black pepper

Preheat oven to 350*. Place chicken breasts on a baking sheet, skin side up. Rub chicken with olive oil. Sprinkle liberally with salt, garlic salt, and pepper. Bake at 350* for 30 minutes, give or take. Allow chicken to cool before digging in, so that all the juices can settle back into the meat. This was simply delicious. Enjoy.

Parmesan Crusted Roasted Potatoes

4-5 large Yukon Gold potatoes (or whatever potato you prefer)
1 TBS kosher salt
1 tsp cracked black pepper
1/4 cup olive oil
1/2 cup grated Parmesan
large Ziploc bag

Preheat oven to 450*. Wash potatoes thoroughly. Cut into large chunks. In Ziploc bag, combine potatoes, oil, salt, and pepper. Shake bag until all potato chunks are well coated. Dump potatoes onto a GREASED baking sheet and bake at 450* for 25 minutes, stirring and turning potatoes every 7 minutes or so. For the last 5 minutes of baking, sprinkle the grated Parmesan all over the potatoes and broil ... but watch it closely so that you don't burn them. ** Add more salt/pepper to taste.

Tuesday, April 7, 2009

Yummy Fruit

All you do is get some Frozen fruit, whatever kind you like (I used blueberries, blackberries, and strawberries) and drizzle coffee creamer over them. I used french vanilla creamer. Put on a little or a lot, however much you preffer. It looks neat because the creamer hardens on the frozen fruit. It tastes amazing!

CHEWY Peanut Butter Granola Bars

Yo. So ... now that my baby is 4 months old, I'm finally getting back into cooking for my family. I'll start posting again. :D

4 tablespoons unsalted butter
1/4 cup honey
3 cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup roughly chopped pecans
1/2 cup shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup light brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter

Preheat oven to 325 degrees F. Lightly grease an 8 by 8-inch baking dish and set aside.

In a small saucepan melt butter with honey over low heat, stirring continually, until well combined; do not boil.

In a large bowl stir together oats, almonds, pecans, coconut, cinnamon and salt. Pour butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.)

Remove from oven and allow the granola to cool on the baking sheet. When the granola is completely cooled, place in a large bowl.

Combine the brown sugar, corn syrup, and peanut butter in a small saucepan over medium-high heat. Stir constantly until the sugar is dissolved and the mixture is at a boil. Remove from the heat and pour the mixture over the granola, stirring to coat well. Cool slightly and press into the prepared baking dish and let cool completely and harden. Cut the mixture into ten 1 1/4 by 4-inch bars and serve at room temperature.

You can store the bars in an airtight Ziploc at room temperature for a week, or in the fridge for 2 weeks.

Monday, April 6, 2009

Potato Pancakes

This is a nice, easy side dish especially if you have a food processor.

· 1 lb potatoes
· 1/2 C finely chopped onion
· 2 T flour
· 1/2 t salt
· 1/8 t pepper
· 2 eggs, beaten
· Vegetable oil

1. Peel and shred potatoes. Squeeze out most of the moisture.
2. Combine potatoes and onion. Toss with flour.
3. Add salt and pepper; stir in eggs.
4. Lightly oil skillet. Add heaping tablespoons of potato mixture to hot skillet.
5. Cook over medium heat about 5 minutes or until lightly browned. Turn and cook 2-5 minutes or until brown on second side. Keep warm until ready to serve.

Garnish (optional): sour cream and chives.