8 6-inch corn tortillas
1 15-oz can black beans, drained and rinsed
1 cup frozen corn, defrosted
1 yellow onion, chopped
2 Tablespoons cilantro
2 Tablespoons olive oil
2 teaspoons lime juice
1/2 tsp crushed red pepper
1/2 cup shredded cheddar
1. Preheat oven to 350. Arrange tortillas on a baking sheet. Bake until beginning to crisp, 5-7 minutes.
2. While tortillas are toasting, combine beans, corn, onion, cilantro, olive oil, lime juice, and red pepper flakes in a large bowl. Top tortillas, still on baking sheet, with bean and corn mixture. Sprinkle with cheddar cheese.
3. Turn oven to broil and broil tostadas until cheese has melted and is beginning to brown, 1 to 2 minutes. Serve immediately.
3 Cheese Chicken Penne
4 (or more) boneless skinless chicken breasts
1 cup Italian salad dressing
16 oz (1 lb.) package penne pasta
1 recipe Alfredo recipe from scratch (recipe follows this one)
8 ounces combination of shredded Italian cheeses (mozzarella, parmesan, and provolone)
4 roma tomatoes (seeded and chopped) (I did not seed them and put 4 1/2 in…I think it would probably be good with less like 2 maybe…or even canned tomatoes…)
4 tablespoons fresh basil (chopped) (I used I think about 2-3 teaspoons dried)
2 garlic cloves (minced) (I used I think 2-3 teaspoons dried)
6 tablespoons olive oil
Step 1: Preheat the oven to 350 degrees F. Place the chicken breasts into a large bowl, pour the Italian dressing over the chicken breasts. Cover with plastic wrap and place into the refrigerator. Allow the chicken to marinate for at least 2 hours (or longer if you want more flavor).
Step 2: In a medium bowl combine tomatoes, basil, and garlic. Toss with olive oil. Bring a large pot of water to a boil. Add penne pasta and cook according to package directions.
Step 3: Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Remove the chicken from the marinade and place it onto the grill. Discard the marinade. Grill the chicken breasts turning at least once until fully cooked (the internal temperature has reached 165 degrees F). Remove the chicken from the grill and allow it to cool for 10 minutes. Slice the chicken into thin strips.
Step 4: Lightly grease a 9×13 inch baking dish. Drain the noodles and toss them with the alfredo sauce. Stir in the sliced cooked chicken. Pour into the casserole dish. Top with shredded cheeses. Place into the oven and bake at 350 degrees F for 30 minutes or until the cheese is lightly brown and the mixture is bubbly. Top with tomato and basil mixture for serving.
(Makes 4 Servings) (I think mine with modifications makes a lot more than 4 servings)
Alfredo Sauce From Scratch:
- 2 Tbsp butter
- 1 large clove of garlic (I used I think a tablespoon of minced dried garlic)
- 1 tbs flour
- 2 cups Heavy Cream (I got heavy whipping cream that did seem to work, I think 1 pint is enough for this recipe)
- 8 oz. Italian 5 cheese shredded cheese or similar
- 1/4 cup sour cream
- Melt butter in a sauce pan on medium heat.
- Add minced (pressed or grated) garlic and saute until fragrant (just a few seconds). Sprinkle the flour over it and slowly add heavy cream WHILE whisking constantly (I suggest using a silicone covered whisk). Heat through on medium heat, keep stirring slowly.
- Add sour cream, Parmesan cheeses, salt and pepper. Keep cooking on medium-low heat for about 5-7 minutes, stirring often.
Olive Garden Tortellini
2 cups grated cheddar cheese
2 cups grated monetery jack cheese
12 corn tortillas
1 tsp. garlic powder
1/2 tsp. salt (optional)
1 tsp. cumin
Cooking oil for softening tortillas
2 Tbsp. oil
1 small white onion, finely minced
2 garlic cloves, finely minced
2 Tbsp chili powder
1/2 tsp oregano
1 tsp. cumin
1/2 tsp. salt
3 1/2 cups tomato sauce
1 small can diced green chilis (optional)
1. Combine cheese, garlic powder, salt, and cumin; set aside.
2. Heat cooking oil in heavy saucepan. Add onion and garlic; saute until soft.
3. Add tomato sauce, chili powder, oregano, cumin, and salt. Cover and simmer approximately 30 minutes.
4. When sauce is finished, pour about 1/2 cup into 9 x 13 pan. Reserve remaining enchilada sauce in pan for tortillas.
5. In small skillet, heat enough oil to generously cover bottom of pan.
6. For each cheese enchilada:
1. Briefly fry one corn tortilla in hot oil to soften.
2. Dip in enchilada sauce, coating both sides.
3. Lay tortilla flat; place approximately 1/3 cup cheese in the center.
4. Roll up the enchilada and place seam down in baking dish.
5. Repeat for each tortilla. Lay tortillas side by side in baking dish.
7. Pour reserved enchilada sauce over rolled up tortillas to cover them.
8. Sprinkle remaining cheese over enchiladas.
9. Bake finished enchiladas 20-30 minutes at 350 until cheese is melted and bubbly
Crispy Southwest Chicken Wraps
- 1 cup cooked rice, warm or at room temperature
- 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef) (Optional. I made these with chicken on the side for those who wanted it. My vegetarian sister loved these meatless!)
- 1 can black beans, rinsed and drained
- 1 green onion, finely sliced (white and green parts)
- 1/2 red or green pepper, diced
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
- Sour cream (optional)
- 6 burrito-sized flour tortillas (works ok with the smaller ones too)
- Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
6 inch flour tortillas
Shredded cheddar cheese (or blended shredded cheddar with other cheeses)
chopped red or green bell pepper
Shredded/diced cooked chicken (optional)
1. layer ingredients onto tortillas that you want on your quesadilla.
2. fold tortilla filled with stuff in half. press down slightly if needed.
3. melt butter/margarine in frying pan.
4. Place filled tortilla in frying pan. Check after about 2 minutes to see if bottom is slightly browned. Flip like you would with a grilled cheese when it is desired darkness and cook other side.
Quinoa Stuffed Bell Peppers
A few notes on this recipe:
“Top with cheese“. Great idea! Better idea? Just before removing the stuffing mix from the pan, add the cheese to the pan and cook until cheese melts. Remove from heat. Stuff peppers. Top with more cheese. I used a little more cheese than called for in the recipe.
2 Tablespoons extra virgin olive oil
1 yellow onion, diced
1 jalapeno, seeded and diced
3 Tablespoons Minced Garlic
(8 ounce) can black beans, drained
1 (12 ounce) frozen package corn
1/2 cup uncooked quinoa
2 tablespoons fresh lime juice
1/2 cup fresh cilantro leaves
6 red, green, yellow or orange (or combination) bell peppers, sliced lengthwise and seeds removed
2 cups shredded cheddar
Preheat oven to 375.
Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes. Drain.
Heat 2 tablespoons oil in a large skillet over medium-high. Add the onions and sauté until they start to soften, about 4 minutes. Add the jalapeno and garlic; sauté another minute, until fragrant.
Add the black beans and frozen corn; cook for 5 minutes, until warmed. Add the cooked quinoa, lime juice, cilantro leaves, and a good pinch of salt and pepper.
Stuff the mixture into each pepper half, and sprinkle the cheese on top. Bake for 30 minutes, or until the peppers have softened, and the cheese is melted and starting to bubble.
- 2 jars Ragu pizza sauce or Spaghetti Sauce
- 8 (ish) dry lasagna noodles
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- EDIT: Vegetables (usually I use onion, zucchini, red pepper, and green pepper, but can use whatever you want)
- Fresh garlic, basil, and red pepper flakes to taste
- In large saucepan, sautee garlic and vegetables in oil. Add sauce and simmer.
- In 9*13 glass pan, spread 1 cup sauce mixture.
- Top with one layer dry noodles, ricotta cheese, 1 cup mozarella cheese, parmesan cheese, & 1 cup sauce.
- Top with another layer dry noodles and sauce. Cover.
- Bake at 375 for 1 hour.
- Top with remaining mozarella cheese.
- Let stand for 5 minutes.