Monday, July 11, 2011
Sunday, May 1, 2011
This recipe is from one of the first cookbooks I ever received once I was out on my own. The book is superlame and it's called the Great American Favorite Brand Name Cookbook. In the 11+ years that I've owned this book, I've cooked exactly 3 recipes from it and 2 of the 3 were gross. The enchiladas were good - super simple, but they taste better than the effort required. Now that we are moving soon I am getting rid of stuff and since the only reason I have kept this book this long is for this single recipe, I figured I'd throw it up on here and get rid of the book! So here I am MBA Wives World!
By the way, when I made this recipe the first time in college, it was the first time I remember ever having fresh cilantro. Maybe that's why I remember this recipe as being fantastic...
Also, I use fat-free or reduced-fat everything and it still tastes good...
1 3/4 cups sour cream
1/2 cup chopped green onions
1/3 cup minced fresh cilantro
1 T minced fresh jalapeno
1 t ground cumin
1 T vegetable oil
12 oz boneless, skinless chicken breasts, cut into 3x1" strips
1 t minced garlic
8 flour tortillas (8")
1 cup shredded cheddar cheese
1 cup salsa
1 small tomato, chopped
Sprigs of cilantro
1. Preheat oven to 350. Spray 13x9" pan with cooking spray.
2. In a small bowl, mix together sour cream, onions, cilantro, jalapeno and cumin.
3. Spray nonstick skillet with cooking spray, pour in the oil and heat over medium-high heat. Add the chicken and garlic and saute for 4 mins or until the juices run clear when the chicken is pierced with a fork.
4. Divide the chicken strips among the 8 tortillas, placing them down the center. Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish.
5. Sprinkle with cheese, cover with foil and bake for 30 mins. or until bubbly. Spoon salsa in a strip down the enter and sprinkle the salsa with the tomato. Garnish with the sprigs of cilantro. Serve Hot!
Thursday, September 23, 2010
Prep time: 15 min Cook time: 35 min Servings: 8
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
- In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
- Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Amount Per Serving Calories: 164 | Total Fat: 3.4g | Cholesterol: 0mg
Thursday, September 16, 2010
Shawn is on this big health kick so I have been trying to make him healthy meals. We thought this was good but it definitely has a kick to it. I used my food processor and it made it even easier.
- 1 small onion, quartered
- 1 jalapeno, quartered, seeds optional
- 1 garlic clove, smashed
- 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
- 1/2 Hass avocado, peeled, seeded, and cut into chunks
- 1 1/4 teaspoons kosher salt
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
- 1 tablespoon olive oil
- 1 teaspoon chipotle or blended chili powder
- 1 teaspoon kosher salt
- 1 pound medium shrimp (about 20), peeled and deveined
- 8 corn tortillas
- 8 sprigs cilantro for garnish
- 2 limes, cut into wedges
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Copyright 2005 Television Food Network, G.P. All rights reserved.
From: California Heritage Continues A Cookbook (revised by Janice Gray)
Wednesday, September 8, 2010
Yellow onion (finely chopped)
7 cups chicken broth (we could use veggie broth)
Green cabbage (1 head) or coleslaw package
1 cup diced fresh tomatoes
1 carrot finely chopped (I used baby carrots because we always have those)
1 yellow potato
1 can chickpeas/garbanzo beans
2 zucchini diced
1 cup ditalani pasta
Bertinelli’s basil pesto 1 package/jar
Cook onion with olive oil for a couple of minutes then add green cabbage, diced tomatoes, carrots and yellow potato.
Cook veggies for 7-10 minutes.
Add chicken broth and simmer for 30 minutes.
Add chickpeas and zuchinni and simmer for 5 minutes.
Add pasta and simmer for 10 minutes.
Serve with a spoonful of pesto mixed in to each individual bowl. If desired top with freshly grated parmesan.