Flatbread Tacos

• 1 cup sour cream
• 1 tbs Hidden Valley Ranch dry mix
• 1 tsp lemon juice
• 1 lb. ground beef, coked, drained
• 1 packet taco seasoning
• 1 can pinto beans
• 1 can diced tomatoes, undrained
• 1 tbs hot pepper sauce
• 1 tube biscuits
• Optional: sliced olives, shredded lettuce, cheese

*In small bowl, combine sour cream, dressing mix and lemon juice; chill till serving.


*In large skillet cook beef over med. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.


*Meanwhile, roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat, cook each biscuit for 30-60 seconds on each side or till golden brown; keep warm.


*To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 cup meat mixture. sprinkle with toppings, if desired



Again, only KINDA ethnic, but very yummy.

[from doodiebug30]

Espinacha Chicken Enchilada’s

• 4 med chicken breasts , chopped small pcs.
• 1 can Mexican style tomatoes
• 2 pkg cream cheese (8 oz. each)
• 1/2 box frozen spinach,thawed and squeezed dry
• 2 pkg Shredded Pepper Jack cheese
• 1 jar chunky salsa
• Small carton heavy whipping cream
• Cheddar Cheese
• Tortillas

*Drain excess juice from salsa in a colander

*Combine softened cream cheese, salsa, spinach, pepper jack cheese and whipping cream. Melt in microwave, stirring occasionally.

*Cut up chicken and combine with tomatoes. Cook until just done.

*Spray your baking pan with non-stick spray.

*Place large spoonful of chicken-tomatoe mixture into a tortilla and sprinkle with cheese. Roll up and Place in a large baking pan seam side down. Repeat until meat is used up.

*Cover with the cream cheese sauce and bake at 350 for 30 minutes.



WAAAYY too many calories but they are SOOOO good! My best friends recipe. Haven't made this in awhile, but I'm thinking that this recipe makes about 2 casserole dishes full.

[from doodiebug30]

Red Beans and Rice

Ingredients:

1 beef smoked sausage (sliced)

1/2 onion, finely chopped

2 cloves garlic, minced

2 cans red beans, drained

fresh chopped parsley (I use two small handfuls)

2-3 Tbsp worchestershire sauce

1/4 tsp. oregano

1/4 tsp. thyme

salt and pepper to taste

4 cups cooked rice (we've used brown, white, and Jasmine and they are all good with this recipe!)


Saute sausage, onions, and garlic until onions are soft. Drain grease if needed. Add seasonings, beans, and one can of water. Simmer for 20 - 30 minutes adding more water if necessary. Serve over rice.

[from Kristi]

CHICKEN & BROCCOLI CALZONES

• 10 oz. Frozen, chopped broccoli
• ½ tsp rubbed sage
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbs olive oil
• 2 cups shredded cooked chicken breast
• ½ pound smoked mozzarella, shredded
• 1/3 cup fresh basil
• 1/3 cup golden raisins
• 1 loaf frozen bread dough, thawed
• 1 egg
• 1 tbs water

 

*Cook broccoli and drain. Sprinkle with sage; set aside. In a large saucepan, sauté onion and garlic in oil until tender. Remove from heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside.

 

*On a lightly floured surface, divide dough into 4 pieces. Roll each pc. into a 10 inch circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling.

 

*With a sharp knife, make 2 slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400 for 18 - 22 minutes.

[from doodiebug30]

 

Chicken & Pasta in Peanut Sauce

• 8 oz thin spaghetti
• 1 bunch broccolini, cut in 2 inch lengths
• 1 med. Red bell pepper, cut in strips
• 1 lb. boneless, skinless chicken breast, cut in strips
• 1 tbs. olive oil
• salt & pepper
• ½ cup bottled Peanut Sauce
• crushed red pepper -optional

*In Dutch oven, cook pasta according to directions, adding broccolini and peppers during the last 2 minutes of cooking. Drain. Return to pan and set aside.

*Meanwhile, brown the chicken strips in the olive oil. Add to pasta & veggies, along with salt & pepper to taste. Add peanut sauce. Heat through. Sprinkle with red pepper/cayenne, if needed.



Serves 4



**I used 1 large bunch of broccoli instead



Kind of ethnic.... Yummy tho!



[from doodiebug30]

Fry Sauce

For a basic, you just need about 50/50 ratio of Mayo and Ketchup. That is it.




Now, you can get a bit more involved. We like to add some pickle juice.


We also like to add very finely chopped pickles.


Over the weekend, I tried equal portions of mayo, ketchup, and buttermilk. It was good.


You can also add a bit of spice if you would like.


Take the basic and run with it!



[from Valerie]

Veggie Cincinnati Chili

My DH used to be a complete vegetarian, so here was a veggie version of the chili Spaghetti:

PREP: 15 minutes COOK: 55 minutes

• 2 large onions, chopped
• 3 med. Zucchini, chopped small
• 3 large carrots, peeled and diced
• 1 large green pepper, diced
• 1 large red bell pepper, diced
• 4-6 cloves garlic, minced
• 1 can (28 oz.) Peeled Tomatoes in Puree, chopped
• 8oz. can Tomato Sauce
• ¼ cup Chili Powder
• 2 tsp. Sugar
• 1 ½ tsp Cinnamon
• 1 tsp salt
• ¾ tsp Allspice
• 1 can red Kidney Beans, drained & rinsed
• 12 oz. Spaghetti, cooked & drained
• 8 tbs reduced fat Sharp Cheddar Cheese
• Oyster Crackers
• 4 Scallions, trimmed & sliced

*Cook onion over med. High heat for 5 minutes in large pot. Add ½ cup water, if needed to keep from sticking to pan. Add other veggies to pot and cook 5+ minutes, until veggies are softened.

*Add tomatoes, sauce and all spices. Stir to combine. Bring to a boil over high heat and reduce to heat to simmer for 30 minutes.

*Add beans and simmer an additional 15 minutes.

*Cook pasta. Drain.

*Serve Chili over cooked pasta. Garnish each serving with cheese, scallions and oyster crackers.

*8 Servings

346 calories 4 grams fat 10 grams fiber

[from doodiebug30]

Yellow Curry

• 3 medium potatoes, scrubbed and chopped evenly
• 1/2 medium onion, sliced thick (more if you really like onion)
• 3 medium carrots, cleaned and sliced
• 1 can coconut milk
• 1/2 -3/4 cup chicken broth
• 2-3 tbs hot curry powder
• 1 tbs minced garlic
• 1 tbs minced ginger-I feel it is optional. Use it if you have, but don't go out and purchase it if you don't.
• 1-2 tsp salt
• Dash of cayenne pepper
• 1/4 cup peanuts or cashews-optional

 

*Pour the coconut milk in large pan and whisk together with the curry powder, ginger,salt and garlic. Often the milk will seperate in the can. Add broth. Bring to a boil.

 

*Cook your veggies (potatoes and carrots first. Add onion a bit later) in the broth and milk mixture until tender, but not mushy. Stir often. medium high heat.

 

*Cook/steam seperately 4 servings of white rice.

 

*I usually do this as a meatless meal, but it can have thin pc. of cooked chicken (2 breasts) added. You can also add red bell pepper or bambo shoots, if you like.

 

*To serve, place a serving of rice in a large shallow soup type bowl, place curry over the top. Sprinkle with peanuts or even cashews.

 

*Serves 4.

 

**My hubby likes it HOT. So either he sprinkles more cayenne over his rice before the curry goes on OR he uses a Thai spicy sauce that we buy at the grocery store.

 

** we usually eat 3 servings that evening and DH takes the 4th one to work the next day. Great leftovers!

 

**Sometimes I make store bought egg rolls or homemade Crab Rangoon to go with.

[from doodiebug30]

Meat Pie

My second favorite kiwi cuisine - a meat pie. Infact, here if you want an apple pie or chery pie, you actuallyl have to say "fruit pie" otherwise they just assume you mean a meat pie. In fact, one time I invited someone around for pie (I had made an apple pie) and they thought - gee, that's weird to go over for dinner at 7.. but ok.. becuase they assumed I'd made meat pies. so they didn't eat first and were really hungry when they got to my house..




Anyway, meat pies here are street food, its an individual size that fits in yoru hand. Lots of different flavours - most common are Steak, Steak & cheese, Mince & Cheese (mince is ground hamburger), Steak & Mushroom etc.



Unfortuantley, no recipe becuase its stupid to make them yourself sicne they cost $2 at the local gas station.. $4 if you want a good one. Still can't make it for that.

[from Harmony]

Pavlova

Recipe:

3 egg whites

3 Tbsp cold water

1 cup caster (extra fine) sugar

1 tsp vinegar

1 tsp vanilla

3 tsp cornstarch



preaheat oven to 300. Beat egg whites with electric mixer until stiff. Add water and continue mixing. Add sugar gradually while beating. Slow beater and add vinegar, vanilla & cornstarch. Draw a circle on baking paper (22 cm/10 inches diameter). Spread pavlova to within 1 inch of edge of circle, keeping it as round as possible. Smooth top surface. Bake for 45 minutes then turn off oven and leave to cool in oven. Decorate with whipped Cream and fresh fruit. Do NOT refrigerate (it loses its crispy crust)



Mmm...

[from Harmony]

Cincinnati Chili Spaghetti

I was born in Cincinnati, OH and the big deal there is Cincinnati Style Chili, served over spaghetti noodles topped with shredded cheddar cheese. YUM!!

2 lb. ground beef/turkey
1 large onion, chopped
3 cloves garlic, crushed and diced
30 oz. tomato sauce
2 cups beef broth
¼ cup red wine vinegar

¼ cup Worcestershire sauce

¼ cup chili powder
2 tsp dried oregano
1 ½ tsp cinnamon

1 ½ tsp cumin
1 tsp salt
½ tsp black pepper

¼ tsp cloves

1 oz unsweetened chocolate, chopped

1 lb. spaghetti, cooked

1 can pinto or kidney beans, rinsed

Chopped onion f

Finely shredded cheddar cheese

Oyster crackers



*In a large saucepan or Dutch oven, saute the meat and the veggies until meat is no longer pink and veggies are tender. Drain well.



*Add the tomato sauce, broth, vinegar and Worcestershire sauce; mix well. Heat to simmering. Add seasonings and chocolate; mix well. Cook 1 ½ hours, stirring often, until chili is thick. (I ladle out at least 2/3 of the chili and run it thru the food processor, as REAL Cin. Chili texture is quite fine.)



*Serve chili over spaghetti; sprinkle with cheese, onion and beans. Oyster crackers are always served with this at Skyline Restaurants.



**Makes 8 servings.







***The noodles, chili and cheese are a MUST, but the onion, beans and Oyster crackers are all optional. They sell it as a 3-way, 4-way & 5-Way. A 5-way has it all. :-)


[from doodiebug30]

Florida Food

I live in south FL, so local recipes/foods would be about anything seafood. I don't make any one in particular. But, some of our faves are: Seared Mahi Mahi, Blackened Sesame Crusted Tuna, Coconut Shrimp...

[from doodiebug 30]

Ground Turkey Pot Sticker/Empanada

INGREDIENTS

• Ground turkey
• Ginger
• Garlic
• Salt and Pepper
• Onion
• Shredded Cabbage
• Soy Sauce
• Won Ton Wrappers (we ate this once w/o wrappers with rice) or Empanada wrappers

DIRECTIONS


1.Saute ground turkey until it is brown and crumbled. Season turkey as it cooks with ginger and garlic (add salt and pepper as well if you want)

2.Chop/mince onion and add to turkey and sautee until onion is soft.Add shredded cabbage to onion and turkey mixture.


3.Add a few drops of soy sauce and some water and sautee until the mixture is soft.


4.Take a won ton wrapper, moisten the edges with water and place about 1 tsp of the turkey/onion/cabbage mixture into the center. Fold won ton so the filling does not fall out. Either put in a steamer for about 10 minutes or sautee in a non stick pan sprayed with cooking spray. **For empanadas bake... I never time it, just watch them

[from improvingmama]

Cabbage Soup

INGREDIENTS


Smoked Sausage (sliced)

Water

Baby Carrots

Potato (diced)

Cabbage (sliced)

Salt and Pepper



DIRECTIONS
1. Cook smoked sausage

2. Add water (about 1/2 pot for full servings)

3. Add carrots (let cook 5-10 min)

4. Add potatoes (let cook 5-10 min)

5. Add cabbage and salt and pepper

[from improvingmama]

Sausage and Cabbage

One of our favorite recipes here is sausage and cabbage. It's the most simple thing.
One smoked beef kielbasa cut up into bite sized pieces. Throw it into a big pot and let it cook and render it's juices and flavor.... cut up one head of cabbage and throw it into the pot and mix it up together so the cabbage has the juices of the cabbage on it cover the pot and let it cook. When the cabbage is as done as you like, enjoy! Some days I add salt and pepper depending on what brand of sausage I buy. But I usually let the meat do all the work for me.

Now I like it this served over rice or barley, but hubby likes (well, I mean loves) it plain. Or you can add potatoes and steam them with the cabbage/meat. But if you add potatoes (which is good) you'll definitely want to spice it up yourself... I use plain salt/pepper/garlic powder.



Easy-peasy.

[from Charisa]

Pizza Stuffed Chicken

I used a recipe found online and it was for 4 breasts.



Slit them on one side (making sure to not open th other sides) and stuff with 3-6 slices pepperoni and as much mozz. cheese as you can/like. I used a toothpick and poked it in and out to help keep them closed. Sprinkle liberally with italian seasoning.

Pan fry them in about 1 tbs olive oil for a total of 9 minutes. Remove from pan. Add 3 cups water and bring to boil. Add half of a box (You cna use a whole box if needed.) of your favorite pasta (I used bowties) boil for 1/3 of the pasta cooking time (approx. 3-4 minutes). Add a jar of your favorite pasta sauce and stir well. Add the chicken back in and simmer for another 8 minutes or so (until chicken juices run clear when peirced). It seems watery, but the simmering pasta soaks up the excess. (using half a box of pasta and a whole jar of sauce makes for saucy pasta. We don't like it dry)

I served the pasta & sauce on a big platter and placed the chicken on top then scattered a bit more cheese over the top.


This was tasty, but I think I'll try it again in a few weeks and pound the chicken thin and put filling in and roll up. bake it with sauce over the top. See if it makes a difference.

[from doodiebug30]

Fried Rice

You can do that fried rice with any leftover meat.. In fact, whenever I make fresh rice for a meal, I always make extra and put it in the freezer.. fried rice is best with day old cooked rice. So, any time I have any leftover meat (chicken, ham, pork, bacon, shrimp, - I've never tried it with ground beef - that sounds odd) - it makes a super quick meal - 20 minutes at the most. Perfect for Sundays.

[from Harmony]

My dad owns a chinese restaurant and the key to their fried rice is massaging the rice. Lol They rinse it a few times, then cook it, let it cool, and then they take their hands and break up every tiny clump. They do it over and over again until the rice falls through their fingers like sand.

[from Brittney]

Tilapia

Last night I made a show stopping left over dish. We had one and half tilapia loins left over from the other night. I kept seeing it in the fridge and couldn't stand the thought of it going to waist. And I had a HUGE bag of spinach I just got from COSTCO. I bought it thinking I"ll try to chop it up small and sneak it into all of Savannas meals this week... .


So here's what I did.

In a 8x8 casserole dish Layer in this order:

Cooked Rice

Sauteed spinach (seasoned with s/p)

Rough Salsa (I just threw it together last minute: chopped tomatoes, frozen chopped onions, chopped fresh cilantro from an herb plant I have, squirt of lime juice from those little plastic squirt bottles that are shaped like limes or lemons)

broken up pieces of leftover fish.


Cover and bake for 30 mins.



My husband could not stop raving about it. He said he'd order it in a restaurant. And he said that next time I need to make it on purpose not on accident.

[from Charisa]

Ham Fried Rice

I do this whenever I have leftover ham.

I scramble however many eggs we want. I like a lot of eggs, so I usually do six. Then I add the ham, cubed, and fry that for a bit. Then I add cooked rice. I add some teriyaki sauce, soy sauce, and orange juice. Cook that around. Then add veggies as desired. I tend to like carrots and peas. I add the peas frozen, and I use fresh carrots sliced up.

[from Valerie]



My dad owns a chinese restaurant and the key to their fried rice is massaging the rice. Lol They rinse it a few times, then cook it, let it cool, and then they take their hands and break up every tiny clump. They do it over and over again until the rice falls through their fingers like sand.
[from Brittney]

Turkey Fritata

INGREDIENTS


Orange/Yellow bell pepper (diced)

Tomato (diced)

Onion (diced)

Ground Turkey or leftover Thanksgiving turkey (cooked)

10-12 Eggs

1/4 c. cream (I've used milk too)

Shredded cheddar cheese

*You can add any veggie really, spinach works well too... or potatoes would go



DIRECTIONS

1. Saute bell pepper and onion in an oven safe skillet

2. Add Tomato and turkey (couple minutes)

3. Whip eggs and cream (I add salt and pepper here)

4. Pour into skillet and stir gently until it sets around the edges (eggs should look both runny and lumpy)

5. Broil in oven until puffy (on the bottom shelf)

6. Top with shredded cheddar cheese and broil until melted

[from Improvingmama]

Leftover Ground Turkey Meat

Make soft tacos?

Put it over rice with veggies (like stir fry)?

Make quiche?

Put it over pasta like a stroganoff?

I don't know what other spices it includes... but I'm thinking I want ground turkey now.

[from Charisa]

~~~~~~~~~~~~~~~~~~~

As for the ground turkey... flatbread tacos, spaghetti, lasagna, sloppy joes, mexican rice/spanish rice, taco salad....

[from doodiebug30]

Leftovers

I'm always using up leftovers in weird ways.... the other day I had some leftover pasta meat sauce I layered it over some leftover rice and added a couple slices of provolone to the top and baked it until done. Turned out awesome.... Joe Loved it and Savanna had seconds and thirds.



When I say "always", I think half of my cooking is going through the fridge and pantry and finding something to put together. It's fun! And I've grown much in creativity. I'll meal plan around creativity!

[from Charisa]

Leftovers: Potato Bake Casserole

I do a potato bake casserole. I use up any left over meat and left over veg layer it on some cut up potatoes, bake it until the potatoes are done and top it with cheese. Sometimes I'll need to supplement with frozen veg, but it always works out in the end.


Here are some combos I've tried.

• BBQ Chicken, Carrots, Corn (potatoes, Cheddar)
• Bacon, Broccoli (potatoes, Cheddar)
• Turkey, Greenbeans, (potatoes, Swiss)
• Smoked Sausage, Peppers/Mushrooms/Broccoli (potatoes and Mozzerella or Provolone)

But we usually do the basics of one of Bacon, or Ham or Sausage with potatoes and cheddar. :)

[from Charisa]

Leftover Ham

With our leftover Easter ham, I cubed up a bunch to make omlets. I was too lazy and ended up just doing ham and cheese scrambled eggs, but it was still good. :)

[from Kristi]

Turkey Leftovers

I read a recipe for thanksgiving leftovers that sound so yummy. It was kind of like shepard's pie. Layer of turkey with gravy, layer of leftover veggies, layer of potatoes. It sounded good to me. :)

[from Kristi]

Leftover Roast

One thing we will do is slice up the left-overs and have french dip sandwiches. I like this WAY better than buying sliced roast beef from a deli.

Another thing we do is use the roast to make Shepherd Pie instead of ground beef.

[from Valerie]

White Beans

Just an FYI, you can puree white beans and replace for shortening. So if your cookie recipe calls for one cup shortening, you can puree one cup white beans and put in place. You can't tell!

Don't add water, and chill the puree before you use it.

[from Valerie]

Sirloin

We grilled sirloin tonight. Marinated it in italian dressing and served it with garlic butter. YUM!!!

[from doodiebug30]

Bobby Flay's Standby

Bobby Flay's standby is the best I've had--flank steak, salt and pepper marinated in balsamic, rosemary and olive oil. I marinade it 8-24 hours, grill until medium rare and serve in many ways but my fave is as fajitas!Wrap in flour tortillas with peppers and avacado. It's our fave meal!!!

[from Casey]

London Broil

This is a good one. You need a london broil and your favorite terriyaki sauce.



Marinate the london broil in the terriyaki sauce for about 24 hours before grilling. I like to turn mine every so often so it gets all around it well.


Grill it.



Slice it up and eat it! Fabulous!


[from Valerie]

Grilled Pizza

Here is a unique one that is pretty easy - pizza on the grill! We make our pizza dough homemade, roll it out into a pizza crust (doesn't have to be pretty, rustic is better!). First, grill one side of the crust plain. Take it off the grill, and put toppings on the grilled side. We top with veggies sauteed on the stove top, sprinkle with some feta and mozarella cheese, sundried tomatoes, whatever really! We usually don't put sauce on this pizza. Place back on the grill to grill the bottom.




This is so yummy and is a fave at out house every summer!

[From Amy]

Amy's Brussels Sprouts

We have a great recipe for brussel sprouts using maple syrup!! You saute them/steam them in a pan on the stove with butter, maple syrup, and a tiny bit of vinegar.

[from Amy]

Oven Eggs With Ham and Swiss Chard

Even made with low-fat sour cream and cheese, this savory casserole is so creamy and delicious that my kids don't bat an eye at the addition of nutritious Swiss chard. The cooked onion gives a bit of sweetness, and the ham contributes just the right amount of salt.


Whether you're celebrating Easter or just gathering with a group of friends, the delicious, make-ahead recipe will let you spend less time in the kitchen and more time with your guests.
Ingredients

•1 medium onion, finely chopped (about 1 1/2 cups)

•1 teaspoon butter

•1 teaspoon olive oil

•4 medium leaves Swiss chard, stems removed and leaves finely chopped (about 1 cup)

•6 eggs

•6 egg whites

•1 cup light sour cream

•1/3 cup chopped fresh Italian parsley

•1 1/2 cups cooked, diced ham (about 7 ounces)

•2 1/2 cups grated reduced-fat Swiss or sharp Cheddar

X

Instructions

In a medium-size skillet, sauté the onion in the butter and olive oil until soft and translucent, about 5 minutes. Add the chard and cook until just wilted, about 1 minute. Let cool.

In a bowl, beat together the eggs and egg whites. Stir in the sour cream, parsley, ham, chard mixture, and 2 cups of the cheese.

Pour the mixture into a greased 9- by 13-inch glass baking dish. Cover it with plastic wrap and refrigerate overnight or bake it (uncovered) immediately.

Heat the oven to 375°. If the casserole was refrigerated overnight, let it sit for 15 minutes at room temperature. Bake until it has set, about 35 to 40 minutes.

Sprinkle the casserole with the remaining cheese and bake until the cheese melts, about 3 minutes. Serves 12.

Source

[from Jenny]

Cooking With Greens

I usually use a hambone when cooking any "green" like that. Then I just do the simple, sauteed onions, garlic, chicken broth and hambone (and some leftover ham) and cook those greens until they're the way you like them (of course salt/pepper). I like mine to still have bite/chew to them. I'm not big on the cooked till slimey type.


I've done it this way with both Kale and Chard.

~~~~~~~~~~~~~~~~~~~~~~~~

I also love, love, love my kale just sauteed in olive oil, garlic and onions (s/p). It gets as tender as you want it and we just woof it down. My MIL will make it like this and sometimes add either celery or apples to the mix.

[from Charisa]

Bean Recipe

I love beans.
My favorite bean recipe is simple.


In a saucepan sautee in olive oil some garlic (onions too if you have them) and some diced potatoes. Add some tomatoe sauce some green olives (sliced) and lots of oregano (salt/pepper to taste). Simmer until potatoes a mostly done. Then add canned beans (kidney, black, whatever) and finish cooking. That's it! Serve over rice. My entire family loves it... Savanna too.


I'd love any other recipes too... I don't know anymore recipes that are simple bean recipes (I'm trying to do less meat and more beans).

[from Charisa]

Grilled Stuffed Green Peppers

Grilled stuffed green peppers




Ingredients:

2 cups cooked rice
1 can black beans rinsed
a few cloves of garlic minced
1/4 cup chopped cilantro
2 tbsp olive oil
2 tbsp lime juice
salt to taste


Mix all above ingredients in a big bowl. Cut 3 green peppers in half and fill with mixture. Lay 2 halves on one side of a piece of foil that you spray with cooking spray. Pull the empty side of foil over to meet edges and roll tightly. Leave ends open. Repeat with the rest of peppers. Grill on med-high heat for about 15-20 min until peppers are tender. Top with chopped tomatoes, mozzarella cheese and extra cilantro if you want.



Yummy!!! Very easy and quick!

[from Molly]

Brussels Sprouts

I've never had brussels sprouts but my friend blogged and raved about this recipe:

Sauteed Brussels Sprouts
1 tablespoon corn oil

5 slices smoked bacon

1 lb. fresh Brussels sprouts

1 orange

3 tablespoons butter

2 teaspoons wholegrain mustard

1 can (4 oz) whole water chestnuts in water

salt and black pepper

Heat the corn oil in a frying pan, then dice the smoked bacon and fry it for 2-3 minutes until it turns golden brown. Rinse the Brussels sprouts, trim them if necessary, and cut in half. Wash any wax off the orange and grate the rind into the frying pan with the bacon and add the butter, mustard, and sprouts. Cook over a moderate heat for 5 minutes, stirring, until the sprouts are crisp. Meanwhile, drain and roughly chop the water chestnuts, stir them into the spouts, and cook them for 3-4 minutes until the sprouts are golden and the chestnuts are heated through. Add salt and black pepper to taste and serve.
 
[from Mama2Henry]

Cowboy Caviar

And this dip is my absolute favorite. Always a hit at parties:


Cowboy Caviar



4 avocados diced

2 or 3 tomatoes diced

2 cups frozen corn

1 can black beans, drained and rinsed

1 can black-eyed peas, drained and rinsed

2 garlic cloves, minced



Put in bowl then mix the following ingredients and pour over:



2 Tbs. olive oil

2 Tbs. vinegar

4 limes, juiced

1 pkg. Italian Seasoning mix

salt and pepper



Make an hour before serving. Serve with tortilla chips.

I also add cilantro. So good!

[from Mama2Henry]

Honey-Lime Chicken Enchiladas

i've been meaning to put this recipe up for awhile now, but this is one of jake's favorites. they are sweet, which he likes. you won't be disappointed. i know it looks like a lot, but trust me, they are very easy.



1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish



Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.


In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.


Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.


Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.


Serves 4 to 6
recipe courtesy of holly hanks.

Source

[from Mama2Henry]

Chicken Lime Tacos

Here's another healthy one for you! These are REALLY good! I wanted to get a good picture of the chicken so I don't have all the other toppings that we used like cheese, avocado, salsa and sour cream (I would highly recommend these toppings). We loaded these tacos with all sorts of good stuff. After one taco we were both stuffed!




1 1/2 Lbs. chicken, cubed [can also use shrimp]

1/4 c. red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tbsp fresh cilantro (or to taste)

Flour tortillas


Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Source

[from Mama2Henry]

Chipotle Rice

I made rice in the style of the Chipotle restaurant this evening. Here's the recipe. 

• 1 tsp olive oil
• 1 lime
• 1 cup rice
• 1 1/2 cups water
• 2 tsp fresh cilantro

1. You heat the oil in your pan, then add the rice and the juice of the lime and stir for 1 minute.
2. Add the water and bring to a boil. Once it starts boiling reduce the heat to a simmer (low) and cook the rice for 25 minutes. I let it sit for another 10 minutes after as well
3. After the rice was cooked I stirred in the cilantro and some butter.

 

 It didn't taste exactly like the rice from Chipotle, but it was pretty darn good.

 

[from JenK30]

 

Guacamole

◦2 ripe avocados
◦1/2 red onion, minced (about 1/2 cup)

◦1-2 serrano chiles, stems and seeds removed, minced

◦2 tablespoons cilantro leaves, finely chopped

◦1 tablespoon of fresh lime or lemon juice

◦1/2 teaspoon coarse salt

◦A dash of freshly grated black pepper

◦1/2 ripe tomato, seeds and pulp removed

1.Cut avocados in half, remove seed, and scoop out avacado from the peel and use a fork to mash in a mixing bowl. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.

2.Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

3.Keep the tomatoes separate until ready to serve.

4.Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready

5.4 Just before serving, add the chopped tomato to the guacamole and mix.
 
[from Tracy]

Key Lime Pie

• 1 can 14 oz of sweetened condensed milk
• 2 eggs
• 4 oz key lime juice/or regular lime can be substituted
• 1 9-inch graham cracker pie shell
• sliced almonds
• whipped cream

1. Combine milk, eggs, and lime juice. Blend until smooth. Poor filling into pie shell. Bake at 325º for 20 minutes.
2. Allow to stand 10 minutes before refrigerating. Just before serving, garnish with sliced almonds, whipped cream, and lime slices if you want to be fancy.
3. This a summertime favorite. When possible, we squeeze fresh key limes from South Florida for the juice.

[from Amy]

Limeade

Limeade

• 2 quarts water
• 1/2 cup lime juice (fresh squeezed)
• (sweetener if you want)

1. Fill a 2 quart mason jar with water, almost to the top, leaving 2 inches of space for other ingredients

2. Add lime juice and sweetener

3. Serve cold, over ice, with a slice of lime

Serves 8

[From Tracy]

Cleaning: Fresh Scents

Cleaning


Squeeze some into your favorite homemade cleaning solution for a fresh scent.
 
[From Tracy]

Fish and Limes

Fish


Limes are a great, fresh taste for fish, any way you cook it.
 
[from Tracy]

Flavored Water

I've been using limes/lemons/oranges/cucumbers to flavor water around here for a change. I slice them in rounds and put in a large pitcher. You can add a touch of sweetener if you like, but it really gives the water a nice refreshing touch. You don't even have to squeeze anything.

[From Raegan]