INGREDIENTS
Salsa: 3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed) 2 cans (15oz.) black beans, drained and rinsed 1 3/4 cup diced red onion 1 1/2 cup chopped green pepper 1 large red bell pepper, diced 2 jalapeno peppers, finely minced 2 cups tomato, diced Lime Cilantro Dressing: 2 Tbsp. Extra virgin olive oil 3/4 cup fresh lime juice, zest of one large lime, 1 1/2 Tbsp. Garlic, finely minced, 1 Tbsp. Ground cumin, 1 tsp. kosher salt, 2/3 cup cilantro, chopped DIRECTIONS 1. Combine all salsa ingredients in a large bowl and set aside. 2. Whisk together ingredients for the Lime Cilantro Dressing 3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours *Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels
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INGREDIENTS
2 package crescent rolls 8 oz cream cheese, softened 8oz carton Sour Cream 1 pkg. ranch-style dressing mix 4 cups chopped or sliced vegetables · carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc. 2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite) DIRECTIONS Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust. Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy. INGREDIENTS
1 (8 ounce) package uncooked farfalle pasta 1 tablespoon olive oil 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 cup roughly chopped kale 4 cloves garlic, chopped 1 pinch dried basil 1 pinch cayenne pepper Salt and ground black pepper to taste 8 oz feta cheese, crumbled DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender. In a large bow, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve. INGREDIENTS
1 15-oz can chickpeas, drained and rinsed 6 tbsp. tahini 6 tbsp. fresh lemon juice 3 tbsp. plain yogurt 2 tbsp. olive oil 4 cloves garlic, crushed 1 tsp ground cumin 1/4 tsp cayenne pepper plus more for garnish 1/4 c jalapeno pepper, minced 1/4 c red bell pepper, seeded and diced DIRECTIONS In a food processor or blender, puree chickpeas , tahini, lemon juice, yogurt and oil until smooth, adding water as needed to make a creamy mixture. Transfer puree to a medium bowl. Add garlic, cayenne, jalapeno and bell pepper. Mix well. Season with salt and pepper. Cover and chill 2-4 hours to allow flavors to blend. Garnish with cayenne pepper just before serving. Tips & Notes: Stumped on the tahini? The ingredient is a Middle Eastern paste made from ground sesame seeds. Find it in your local grocery store in the ethnic aisle or with the condiments. Yield: 16 servings INGREDIENTS
1 2-3 lb. fryer or 3 large boneless chicken breasts 3/4-1 ib. spaghetti 1/2 –1 lb. Velveeta cheese 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 small jar chopped pimentos and juice 1 can cream of mushroom soup 3/4 cup chicken broth DIRECTIONS Cook chicken in water until tender, cool. Reserve broth. Cut chicken into bite size pieces. Cook spaghetti in reserved broth and set aside. Mix together spaghetti, chicken, cheese, celery, onion, bell pepper, soup and pimentos. Fill soup can with chicken broth and add to spaghetti mixture. Place in a greased 9x13x2 inch baking dish. Bake at 350 for 35 mins. or until it bubbles. Great served with French bread and a salad. Makes a super easy meal to take anywhere and may also be frozen. INGREDIENTS
1 sm. Red onion, chopped 1 sm. White onion, chopped 1/2 c. Celery, chopped 1/2 tea. Garlic, minced 1 green bell pepper, seeded and chopped 3 cups pumpkin, cut in about dice size pieces 3 cups frozen corn 1 can creamed corn(14oz.) 1 16oz can tomatoes, crushed & puree 1 1/2 cup firm roma tomatoes, fresh and chopped 4 cups chicken stock 1 lb, chicken breast, cooked & chopped 1/4 tea. Black pepper 3 c. cooked rice Salt to Taste DIRECTIONS Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes INGREDIENTS
10 ripe tomatoes 2 tbsp. olive oil 2 tbsp. butter 1 onion, chopped 1 green bell pepper, chopped 2 carrots, chopped 4 cloves garlic, minced 1/4 cup chopped fresh basil 1/4 tsp. Italian seasoning 1/4 cup Burgundy wine 1 bay leaf 2 stalks celery 2 tbsp. tomato paste DIRECTIONS Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve. INGREDIENTS
48 ounces tomato juice 1 tsp garlic, minced 3/4 c red onion, chopped 2 English cucumbers, chopped 1 green pepper, chopped 1 yellow pepper, chopped 1 red pepper, chopped 3 pounds fresh tomatoes, peeled, seeded and chopped 3 1/2 tsp kosher salt 4 tbsp. red wine vinegar DIRECTIONS Combine ingredients in a large good processor or blender, and pulse to desired consistency. Cover tightly and refrigerate at least 4 hours or overnight. The longer it chills, the more flavorful it will be. Yield: 10-12 servings Prep Time: 30 minutes Total Time: 4 hours, 30 minutes (includes 4 hours refrigeration) Difficulty Rating: Easy Tips & Notes: Tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week. INGREDIENTS
6 ears corn, husked and cleaned 6 slices bacon 1/2 large green pepper, chopped DIRECTIONS Slice corn off of cob and scrape cob to release the milk. Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened. Add the corn and cook until tender. Stir in the crumbled bacon and cook 1 minute more. INGREDIENTS
5 tomatoes, diced 1 onion, chopped 1 cucumber, sliced 1 green bell pepper, chopped 1/2 cup chopped fresh basil 1/2 cup chopped parsley 2 tablespoons crushed garlic 2 tablespoons white wine vinegar Salt and pepper to taste DIRECTIONS In a large bowl, combine all ingredients. Toss and add salt and pepper to taste. Chill and serve. |
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