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Cowboy Themed Parties Ring in Fall with a Yee-haw
(ARA) - Barbecues are not just for summer anymore, but the rich flavors can be enjoyed year-round and even in-doors. As kids head back to school this fall, a great way to celebrate is with a Cowboy themed BBQ.
"Kids of all ages have an...
How To Make Sausage and Cornbread Cabbage Rolls
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Ingredient:
4 ea Large Cabbage Leaves 1/2 lb Bulk Pork Sausage
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1 c Apple Chopped (1 Med) 1/3...
Low Carb 1-2-3
Subtitled 225 Simply Great 3-Ingredient Recipes, this cookbook is perfect for anyone who wants to maintain a low carb diet with minimal effort and even less cooking time. The 1-2-3 means that each recipe uses only 3 ingredients (except...
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Mexican Family Night Menu
--------------------------------------------- Chicken Enchilada
Casserole Recipe ---------------------------------------------
This is a Tex-Mex casserole dish that will be eaten up so fast.
It is petty simple to make. It is assembled just like a Lasagna
dish. Only differnece is that we use Corn Tortillas.
Happy Cooking!
Ingredients:
* 10 - 7 inch corn tortillas * 1 lb. chicken, cooked and
shredded * 1 lb. Cheddar cheese, shredded * 1 pt. sour cream *
1/2 cup chicken broth * 1 packet taco seasoning * 1 cup mayo. *
1/4 green onions, chopped (garnish) * 1 can Rotel, drained
(garnish)
Instructions:
1. Preheat oven to 350 2. Cook chicken, shred, and cool. 3. Mix
shredded chicken, sour cream, chicken broth, taco seasoning,
mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl. 4.
Lightly grease a 9x9 casserole dish. 5. Place 2 corn tortillas
on bottom of the casserole dish. 6. Cover with chicken mixture.
7. Repeat until all tortillas are gone. Note: The final layer
should be 2 tortillas. 8. Place drained Rotel and remaining
cheddar cheese on top. 9. Cover with foil and bake for 45 min.
10. Remove foil and place under broiler for 3-5 mins. 11.
Garnish with chopped green onions.
Tips from Chef Bek:
* Boil your chicken to prevent from overcooking. * If Rotel is
not available, use a can of Mexican Stewed Tomatoes.
-------------------------------------- Black Bean Corn Salsa
Recipe
--------------------------------------
Salsa does just not have to be served with the traditional
tortilla chips anymore. This black bean corn salsa is a great
addition to any meal, or dish. Best of all, it is a fat free and
low calorie accompaniment.
Happy Cooking!
* 1 can black beans - drained and washed * 1 can corn - drained
* 1/2 cup diced red onion * 1/4 cup diced jalapenos * 1/2 cup
chopped cilantro * 1/4 cup fresh lime juice * 2 large tomatoes -
diced * 2 cloves garlic - chopped * salt and pepper to taste
Directions: Wash all your veggies, drain all your canned goods,
and cut as described. Combine all into a plastic or glass
container.
Chill in the refrigerator at least 8 hours, or overnight, before
serving.
Tip From Chef Bek: Do not use a metal container to store the
salsa. The acids in the lime juice and tomatoes will have a
reaction with the metal.
Serving Suggestions: * Serve with warm tortilla chips. * Serve
as a sauce for fresh fish. * Wrap in a warm tortilla with
chicken, sliced avocado, and lettuce. * Place inside a breakfast
omelet. * Add to a bed of mixed greens with some crushed
tortilla chips.
Happy Eating!
About the author:
Bek Davis (Chef Bek) is a trained chef and a work at home mom.
You can find more recipes, cooking tips, and mom resources on
her highly recommended websites: http://www.iFreeRecipes.com,
http://www.home-garden-product.com, and
http://www.Wine-Drinking.com.
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