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Reply
| | From:  Genie· (Original Message) | Sent: 4/2/2008 7:22 PM |
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Reply
| | | From: Genie· | Sent: 7/19/2008 3:03 AM |
| SOUTHWESTERN SKILLET
1/4 cup fat-free, low-salt chicken broth
1/2 medium onion, sliced (1 cup)
1 medium garlic clove, crushed
1 small green bell pepper, sliced (1 cup)
1/4 pound mushrooms, sliced (about 1 1/2 cups)
1 1/4 cups canned crushed tomatoes
1 teaspoon ground cumin
1 cup frozen corn kernels, defrosted
2 medium jalapeno peppers, seeded and chopped
Salt and freshly ground black pepper
1/4 pound fresh or dried fettuccine
2 ounces Monterey Jack cheese (about 1/3 cup grated)
1/4 cup chopped fresh cilantro (for garnish)
Place a large pot with 3 to 4 quarts water on to boil.
Heat broth over medium heat in a 10-inch nonstick skillet and add onion. Saute 10 minutes.
Add garlic, green pepper and mushrooms and saute 5 minutes.
Add tomatoes, cumin, corn, jalapenos, salt and pepper to taste and simmer gently for 10 minutes.
Meanwhile, cook fettuccine in pot 2 to 3 minutes if fresh, 9 minutes if dried.
Drain pasta and add to skillet. Cook 10 minutes, blending the sauce and noodles together.
Remove from heat and add cheese. Cover and let cheese melt for 3 minutes.
Sprinkle cilantro on top, cut into wedges and serve.
Makes 2 servings
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Reply
| | | From: Genie· | Sent: 7/19/2008 3:03 AM |
| OLE SOUFFLE
3/4 cup creamed corn
2 large eggs, separated
2 tablespoons canola oil
1/2 cup milk
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
4 ounces (1 generous cup) grated extra-sharp Cheddar cheese
1 to 2 tablespoons finely chopped fresh jalapeno chiles
FOR SERVING:
sour cream, salsa, chopped green or finely diced red onions and cilantro
Preheat the oven to 350 degrees F. Grease and 8-inch square pan.
Combine the corn, egg yolks, oil and milk; set aside.
In a separate bowl, mix cornmeal, salt and baking soda, and add to the liquids, mixing well. Beat egg whites until stiff, but not dry, and fold in quickly. Pour half of the mixture into prepared pan; sprinkle evenly with the cheese and chiles. Pour the remaining batter over, smooth to cover.
Bake for about 30 minutes. Test for doneness with a knife inserted in the center. If it emerges clean, the souffle is done. Let cool on a rack for 3 to 5 minutes. It will deflate slightly.
Serve with the desired toppings: sour cream, salsa, chopped green or finely diced red onions and cilantro.
Makes 2 to 3 servings
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Reply
| | | From: Genie· | Sent: 7/19/2008 5:17 PM |
| Fast Bean and Cheese Quesadillas
1/2 cup refried beans (about half the can)
1/2 cup grated cheese
4 8-inch flour tortillas
1/4 cup sliced jalapeño peppers (about 12 - 16 slices)
salsa and sour cream to taste
Place one tortilla each on two microwave safe dinner
plates. Spread half the beans on each tortilla, place
half the sliced jalapeños on each and then top with
half the shredded cheese. Cover with the remaining
tortillas. Microwave, one at a time, for 30 seconds on
high then flip over and microwave for another 45
seconds on high. Slice each quesadilla into sixths.
Serve with salsa and sour cream on the side. Serves 2.
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Reply
| | | From: Genie· | Sent: 7/19/2008 5:31 PM |
Beef Burritos with Monterey Jack Sauce
1/2 pound boneless chuck, cut into 1/4-inch cubes
1 tbsp vegetable oil
1 1/4 cups finely chopped broccoli
1 small clove garlic, minced
1 small onion, minced
1/2 cup tomato purée
1/2 tsp chili powder
1/4 tsp ground cumin
Sauce:
3 ounces Monterey Jack cheese
1/2 cup sour cream
4-ounce can chopped green chiles
2 tsp fresh lemon juice
four 8-inch flour tortillas
In a large heavy skillet cook the chuck in oil over moderately high heat, stirring until it is just browned. Add broccoli, garlic, onion, tomato purée, chili powder, cumin, salt to taste, and 1/2 cup water. Cook mixture, covered, over moderate heat 15 to 17 minutes or until filling is thickened. Keep the filling warm, covered, over low heat. In a small saucepan, combine Monterey Jack cheese, sour cream, chiles, and lemon juice. Heat over moderately low heat until cheese is melted and keep warm, covered. Do not let sauce boil. Heat a dry 8-inch skillet and heat each tortilla, turning frequently, for 30 seconds or until soft. Transfer to a work surface. Spoon 1/4 of filling onto tortilla and roll up burrito. Arrange filled burritos seam side down on platter and nap with sauce. Serves 2. | |
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Reply
| | | From: Genie· | Sent: 7/20/2008 5:52 PM |
Fajita Pitas
1/2 medium onion -- sliced
1/2 medium sweet red or green pepper -- julienned
4 1/2 teaspoons fajita seasoning
1 tablespoon olive oil
2 slices deli roast beef -- julienned
2 thin slices Monterey Jack cheese -- cut diagonally in half
4 lettuce leaves
2 (6 inch) pita breads -- halved and warmed
1/2 medium tomato -- diced
2 tablespoons salsa
2 tablespoons prepared ranch salad dressing
In a skillet, saute the onion, red pepper and fajita seasoning in oil until vegetables are just tender. Add roast beef; saute 5-6 minutes longer or until beef is heated through. Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato. Serve with salsa and ranch dressing.
Serves 2 |
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Reply
| | | From: Genie· | Sent: 7/20/2008 6:25 PM |
Mexican Meat Loaves
1 egg -- lightly beaten
3/4 cup canned diced tomatoes -- drained
1/2 cup crushed tortilla chips
1/4 cup shredded cheddar cheese
1/4 cup salsa
2 tablespoons taco seasoning mix
2 tablespoons diced onion
2 tablespoons diced ripe avocado
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef
In a small bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Shape into two loaves; place in an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 F. for 30-40 minutes or until meat is no longer pink and a meat thermometer reads 160 F. Serves 2 |
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Reply
| | | From: Genie· | Sent: 7/20/2008 6:49 PM |
Southwestern Stuffed Chicken
4 skinless, boneless chicken breasts
1 (4-oz. or larger block) pkg. Monterey jack cheese,
1/4 cup butter, melted
1 cup Italian seasoned bread crumbs
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1 small red bell pepper, diced
1 small green bell pepper, diced
1/4 cup jalapeño peppers, diced
1/2 cup guacamole (optional)
1/2 cup sour cream ( optional)
1/4 cup salsa (optional)
Cut some of the cheese into 4 slices, and reserve part of it for the cheese sauce.
Place 1 chicken breast between 2 sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese block. Secure with wooden picks or uncooked spaghetti noodles.
Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9-in. baking dish, but don't crowd them. Drizzle the remaining butter over all 8 of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
Bake in a preheated 400ºF. oven for 25 to 30 minutes or until chicken is done.
Make a roux with butter and flour. Add about 1/2 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce.
Dice bell peppers and jalapeño peppers.
When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers, guacamole, sour cream and a little salsa.
2 servings. |
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Reply
| | | From: Genie· | Sent: 7/20/2008 6:50 PM |
Southwestern Tomato Pasta
3 small vine-ripened tomatoes
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
3 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground white pepper
4-ozs. angel hair pasta, uncooked
4-ozs. goat cheese, crumbled
2 tbsp. pine nuts, toasted
Peel tomatoes, and coarsely chop over a medium bowl, reserving juice.
Combine chopped tomatoes, reserved juice, olive oil, and next 7 ingredients; cover and let stand at room temperature 1 hour.
Cook pasta according to package directions; drain.
Serve tomato mixture over pasta; top with cheese and pine nuts.
Yield: 2 servings.
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Reply
| | | From: Genie· | Sent: 8/19/2008 3:15 AM |
| Double Shell Tacos
1/2 lb. ground beef
2 TB taco seasoning
1/3 cup water
1/2 cup refried beans
2 whole gyro-style pitas (6")
2 taco shells
Toppings:
Chopped green onions, chopped tomatoes, sliced ripe olives, shredded Cheddar
cheese,
sour cream and/or shredded lettuce, optional
In a large skillet, sauté beef over medium heat until no longer pink; drain.
Stir in taco seasoning
and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes
or until thickened.
Spread 1/4 cup refried beans over one side of each pita. Place on a
microwave-safe plate; heat, uncovered,
on high for 15 to 20 seconds or until warmed. Immediately wrap each pita
around a taco shell.
Fill with beef mixture. Serve with toppings of your choice.
Yield: 2 servings.
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