June 30, 2014
Jicama Salsa
Florence
Course Salsa
Cuisine Mexican
- 1 cup finely diced jicama
- 1/2 cup finely diced tomatilla
- 1/2 cup finely diced red onion
- 3 Tbsp chopped cilantro
- 3 Tbsp lime juice
- 1/2 tsp honey
- 1/2 tsp kosher salt
- 1 tsp finely chopped jalapenos
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June 28, 2014
Easy Skillet Chilaquiles
Florence
Course Main
Cuisine Mexican
- 12 small corn tortillas torn into small strips
- 2 Tbsp cooking oil
- 1 to 2 cups homemade salsa roja or verde
- 1 cup shredded cooked chicken
- 1 cup grated Pepper Jack cheese
- homemade salsa for topping
In large skillet over medium heat, add cooking oil; when hot add the tortilla strips and cook, flipping often until they browned slightly and slightly crisp
Pour in the salsa and stir to coat the tortilla pieces well; reducing heat to low.
Top the tortilla strips with chicken and cover with shredded cheese. Loosely cover the skillet, allowing the chicken to warm and the cheese to melt. Remove from heat.
Serve immediately.
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May 23, 2014
Beef and Bean Chimichangas
Florence
Course Main
Cuisine Mexican
- 1 lb. Ground Beef - lean
- 3/4 cup Onion - chopped
- 3/4 cup Sweet Bell Pepper - diced
- 1 1/2 cups Whole Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
- 1 - 16 oz can Refried Beans
- 8 - 12 inch Flour Tortillas
- 1 - 16 oz. package Shredded Monterey Jack Cheese
- 1 tablespoon Butter - melted
- shredded lettuce
- 1 tomato diced
- sour cream
- salsa
Preheat oven 350°F
Brown ground beef in skillet over medium-high heat.
Drain excess fat.
Add onion, bell pepper and corn to skillet.
Cook for 6 minutes or until veggies are tender.
Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
Cook until all ingredients are heated though and then remove from heat.
Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
Roll up each tortilla separately and place them seam side down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or until golden brown.
Garnish with lettuce, tomato, salsa and sour cream.
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March 8, 2014
Cool Lemon Treats
Florence
Course Dessert
Cuisine American
- 1 C toasted rice cereal crushed
- 3 eggs separated
- 1/2 C sugar
- 1 T lemon peel grated
- 1/3 C lemon juice
- 1 C heavy whipping cream
- 6 small foil pie pans
- Freezer paper
Place egg whites in a mixing bowl.
Beat with an electric mixer on high speed until peaks begin to form.
Very slowly add the sugar on 2 T at a time.
Continue beating after each addition and until the peaks stiffen.
Place the egg yolks in a separate bowl.
Beat on medium speed until they begin to thicken.
Add the lemon peel and lemon juice.
Beat on low speed until mixed together well.
Use a rubber spatula and add the egg yolk mixture to the egg white mixture.
Pour the whipping cream into the mixture.
Fold together until completely combined.
Place enough crushed cereal in the bottom of each of the pie pans to cover.
Fill each of the pie pans with the lemon mixture.
Top with more crushed cereal.
Wrap tightly with the freezer paper and freeze for up to 3 months.
When ready to serve let the lemon treats set in the refrigerator for up to 1 hour.
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March 6, 2014
Burritos That Are Sure To Please
Florence
Course Entree
Cuisine Mexican
- 3 boneless chicken breasts
- 1/2 jar 16 oz size salsa
- 1 14.5 oz can refried beans
- 1 8 oz pkg shredded taco cheese
- 1 8 count pkg burrito size tortillas
- Wax paper
- Freezer bags
Place the chicken breasts in a large sauce pan and cover with salsa. Add just enough water to cover the chicken completely. Place over medium high heat and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes.
Chicken should be white all the way through when done. Remove the chicken from pot and cool completely and then shred and return to pot. Bring back to boil to reduce liquid of the mixture looks to watery. Remove from heat when it is at your desired thickness.
Lay down tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.
To cook unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
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