Southwestern Egg Rolls with Avocade Ranch

Not my recipe..recipe found HERE.


Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)
Ingredients:
For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

For avocado ranch:
3/8 cup mayonnaise*
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
*I did plain Greek yogurt instead of mayo and added a good size sprinkle of dried dill, chives and paprika
Place all ingredients in a blender and pulse until smooth. Use immediately.

Tortilla Chili

In crock pot, put....

4 boneless skinless chicken breasts
2 cans Mexican style chopped tomatos, undrained
2 cans black beans, undrained
1 can tomato sauce
1 jar medium salsa
1 can chopped green chilis

Cook on low for 8 hours or so.  Take chicken out and shred, then throw back in.  Top chili with cheese, chips and sour cream.  Makes a lot!

Fettuccine Alfredo

Not my recipe....recipe found HERE

Yield: 4 Servings

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3 large egg yolks
• 2 tsp cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 - 1 tsp salt, to taste
• fresh cracked black pepper
• 1 cup grated Parmesan Cheese 
• 1/2 cup  Romano Cheese (1/2 cup), plus more for serving
• 1/2 cup grated or shredded Mozzarella Cheese
• Chopped fresh parsley, for garnish (optional)
• 1 lb Fettuccine Pasta, uncooked

Directions

• Cook pasta according to directions listed on package, scoop out and reserve 1/4 cup pasta water into a small bowl before draining.
• In a large saucepan combine cream and milk. Scoop out and reserve 1/4 cup cream mixture into a small mixing bowl. Scoop out and reserve another 1/4 cup cream mixture into a separate small mixing bowl. Bring cream mixture in saucepan to a simmer over medium heat (a gentle bubble just below boiling). Reduce heat to medium low. Add 3 egg yolks to one of the small mixing bowls containing 1/4 cup cream mixture and stir egg yolks until very well blended, about 30 seconds. Add 2 tsp cornstarch to separate small mixing bowl containing remaining 1/4 cup cream mixture, whisk mixture until well blended and smooth. Add 1/4 cup hot cream mixture from saucepan to egg yolk mixture and blend, then add 1/4 cup hot cream mixture to cornstarch mixture and blend. Pour both mixtures into hot cream mixture in saucepan. Cook mixture over medium low heat for 3 - 4 minutes, stirring constantly until mixture has thickened and coats the back of a wooden spoon. Reduce heat to low and sprinkle in garlic powder, onion powder, salt and finely grated cheeses. Cook, stirring constantly until cheese has melted. Thin sauce, if desired with pasta water that was reserved (I only add 2 Tbsp pasta water, just add to your desired consistency).
• Pour Alfredo sauce over drained pasta, toss to evenly coat. Plate and garnish with additional grated Romano Cheese, optional chopped fresh parsley and sprinkle with fresh cracked black pepper. Serve immediately.
• Recipe Source: Cooking Classy

Skinny Chicken Enchiladas

(Not my recipe...recipe found HERE)

Skinny Chicken Enchiladas

Author: Pinch of Yum

Prep time:  3 hours

Cook time:  20 mins

Total time:  3 hours 20 mins

Serves: 6

 

Ingredients

• 1 lb. chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 16 oz. fresh salsa
• 3 tablespoons taco seasoning
• ¼ cup water (optional)
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• ¼ cup crema (see notes)
• fresh cilantro, Cotija cheese for topping

Instructions

1. Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the ¼ cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.
2. Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don’t come apart.
3. Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
4. Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.

Notes

The corn tortillas will start to break apart on the top during baking if you don’t warm them up enough prior to baking. For the crema, I just made a fake-out version with about 3 tbs. sour cream and 2 tbs. cream. I whisked it together until it was smooth, creamy, and drizzle-able. Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting. Serving size for the nutrition facts is 2 enchiladas.

Black Bean, Corn and Tomato Salad

 Not my recipe...recipe found HERE

 

Ingredients

1½ cups (1 15 oz. can, drained) black beans
1 small red onion, diced
2 avocados, pitted and cubed
2 cups fresh corn kernels (from about 3 cobs)
1 pint cherry or grape tomatoes, halved or quartered
Juice of 2 limes
2 tsp. olive oil
¾-1 tsp. kosher salt
½ cup fresh cilantro, chopped

Directions

• In a large bowl, combine the beans, red onion, avocado, corn, and tomatoes.  Add in the lime juice, olive oil, and salt, and stir well to blend.  Gently mix in the cilantro.  Serve chilled or at room temperature.

Pork Tenderloin

 Marinade for pork:
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice of 1 lemon
1-2 Tbsp fresh parsley, finely chopped
fresh cracked black pepper
4 cloves garlic, minced or pressed

1, 1 lb pork tenderloin

pan sauce: 1/2 cup chicken broth
2-3 Tbsp pork marinade
1 -2 tsp butter
Pan scrapings

Combine all marinade ingredients, and reserve 2-3 Tbsp for sauce.  Marinate pork for at least 3 - 4 hours.  Preheat oven to 350.  In a skillet over med/high heat, sear each side of the tenderloin for 2-3 minutes.  Place in oven, covered and cook for 40 minutes or till meat has reached 160 degrees.  Let rest at least 5 minutes.  Meanwhile, add broth to pan and scrape up the brown bits.  Add marinade and reduce for a few minutes.  Add butter.  Once pork is sliced, pour sauce over top.

Cheesesteak Stuffed Peppers

8 oz thinly sliced roast beef (I use Dietz and Watson)
8 slices provolone cheese
2 large green bell peppers
1 medium sweet onion
6 oz mushrooms
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp garlic, minced
salt and pepper to taste

Slice peppers in half lengthwise.  Remove ribs and seeds.  Slice onions and mushrooms.  Saute over med heat in butter, olive oil, garlic, salt and pepper.  Saute till carmelized.  Preheat oven to 400. 

Slice beef into thin strips and add to onion/mushroom mixture.  Cool 5-10 minutes.  Line inside of each pepper with a slice of cheese.  Fill each pepper.  Top with another piece of cheese.  Bake 15-20 min, till cheese is golden brown. 

(4 servings)

Chili (Joy's Chili)

1 lb ground turkey
1 small onion, diced
1 pkt McCormick original chili seasoning
1/2 cup water
1 (15 oz can) tomato sauce
1 (15 oz can) petite diced tomatos
1 (15 oz can) kidney beans, rinsed and drained

Brown beef and onion together.  Add packet of seasoning and water.  Add tomato, sauce and beans.  Stir.  Crock pot on high for about 4 hours.

Stew (Mrs. Tucker)

2 lbs stew meat
2-3 onions
5-6 carrots, peeled and cut
6 potatos, peeled and in chunks
3 stalks celery
16 oz beef broth
1 (15 oz) can stewed tomatos
1 cup water
1 tsp salt
pepper
few Tbsp flour
2 tsp sugar. 

Bake at 325, covered, for 3-4 hours. 

Steak Kabobs (Mary Tucker)

1 lb lean steak, cut into cubes
1/2 cup A1 sauce
1/2 cup BBQ sauce (Sweet Baby Rays or Head Country from Oklahoma)
3 Tbsp prepared horseradish

Marinate steak in sauce.  Stick on kabobs along with onions, green/red pepper, mushrooms, etc.  Grill and eat!

Chicken Cacciatore

 (2 1/2 hours)

2 - 3 lbs chicken, cut into small pieces
3 medium onions, diced
6-8 garlic cloves, minced
3-4 green/red peppers, chopped
1 lb fresh mushrooms, sliced
2 tsp salt
1/2 tsp black pepper
4 tsp basil
1 tsp thyme
2 tsp oregano
2 Tbsp sugar

Saute all of the above, except tomatos and sauce in olive oil till almost tender, about 6 minutes. 

Then add 1 (28oz can) petite diced tomatos
1 (15os can) tomato sauce. 

Simmer for 2 hours.  Serve over rice or noodles.