Vegetarian Enchilada Style Burritos

Vegetarian Enchilada Style Burritos

1 cup dry black beans, soaked overnight and cooked
1 15 oz can whole kernel corn, drained
1 14.5 oz can diced tomatoes, undrained
1 cup brown rice, cooked
1/2 cup salsa
1/2 cumin
Flour tortillas
1 can green enchilada sauce
Grated cheddar cheese

Mix first 6 ingredients.  Spray 9X13 pan with cooking spray.  Fill flour tortillas with bean/rice mixture and grated cheese.  Top with enchilada sauce and more grated cheese.  Bake at 350 degrees for 25 minutes.

Sweet Corn Bread

Sweet Corn Bread

1 cup all-purpose flour
1 cup cornmeal
1/4 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Chicken Fajitas

3 boneless chicken breasts

Marinade:
1 clove garlic, minced
1 1/2 tsp season salt
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 Tbsp olive oil
2 Tbsp lime juice

Fajitas:
2 Tbsp olive oil
1 onion, sliced
1 green pepper, sliced

For serving:
tortillas
salsa
cheese
tomato
sour cream

Combine all marinade ingredients in a medium bowl.  Add chicken and toss to coat.  Marinate in refrigerator for 2 to 3 hours.  Grill chicken.  Meanwhile, heat olive oil and saute onion and pepper until lightly browned.  Fill torillas with chicken, onion, pepper, etc., to taste.

Pork Chops au Poivre

Pork Chops au Poivre

1 tsp pepper
1/2 tsp salt
4 boneless pork chops
3 Tbsp flour
2 Tbsp olive oil
1 medium shallot, minced
1/2 C chicken broth
1/4 C sour cream

Combine pepper and salt and pat mixture onto both sides of each pork chop.  Place flour in shallow dish and dredge each chop in flour.
Heat oil over medium high heat.  Add the chops, reduce heat to medium and cook about six minutes per side.  Transfer to plate and keep warm.
Reduce heat to medium low.  Add shallot to pan and cook, stirring, until softened, about one minute.  Add chicken broth and cook, stirring and scraping up any brown bits, until most of the liquid has evaporated.  Remove from heat and stir in sour cream.  Serve pork chops with sauce.

Pan-Fried Catfish

Pan-Fried Catfish
 
1 C buttermilk (or 1 C milk with 1 Tbsp lemon juice)
1/2 tsp salt
1/2 tsp pepper
2 catfish fillets
1/2 C cornmeal
1 Tbsp olive oil

Put fillets in a shallow dish, and add buttermilk.  Cover and refrigerate for 30 minutes.
Put cornmeal in shallow dish or on a large plate.  Shake off excess buttermilk and sprinkle fillets with salt and pepper.  Dredge fillets in cornmeal, turning to coat evenly.
Heat olive oil in skillet over medium heat.  Gently place fish in the pan.  Reduce heat to low and cook until cornmeal crust is well browned, about 10 minutes.  Turn carefully, using tongs or two spatulas if needed.  Continue cooking on other side until well browned, another 10 minutes.  Serve immediately.

Homemade Oreos

Homemade Oreos

1 (18.25 ounce) package dark chocolate

cake mix

1 (18.25 ounce) package low calorie

chocolate cake mix

4 eggs

2/3 cup vegetable oil

1 (8 ounce) package cream cheese,

softened

2 cups confectioners' sugar

Preheat oven to 325 degrees F. Lightly grease cookie sheets.

In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.

Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks. To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies. Makes about two dozen.

Chicken Schnitzel with Mushroom Sauce

Chicken Schnitzel with Mushroom Sauce

2 chicken breasts, sliced in half horizontally
Salt and pepper
3/4 C flour
1 large egg, beaten with 2 Tbsp water
1 C plain panko bread crumbs
1 Tbsp dry minced garlic
2 Tbsp chopped fresh parsley
2 Tbsp canola oil
2 Tbsp butter
1 8 oz package mushrooms, sliced
1 tsp dry minced garlic
1 C chicken broth
1 1/2 tsp Worcestershire sauce
1/3 C sour cream

Put chicken between two layers of saran wrap and pound them with a mallet or small skillet until around 1/4 to 1/2 inch thick.

Set up breading station with three shallow dishes.  Put flour in one, the egg beaten with water in another, and the bread crumbs mixed with the 1 Tbsp garlic and 1 Tbsp of the chopped parsley.  Season chicken with salt and pepper, then dredge each piece in flour, then egg wash, and then bread crumbs.  Set aside.  Heat oil in large skillet over medium heat.  Add chicken in one layer and cook until golden brown and crispy, about 4 to 5 minutes per side.  Drain and keep warm.

In another skillet over medium heat, add butter.  When melted, add mushrooms and season with salt and pepper.  Cook until browned, about 6 minutes.  Add garlic and broth and simmer for 2 minutes.  Add Worcestershire and sour cream, and let simmer another 2 minutes.  Serve schnitzel with sauce poured over top and garnish with remaining parsley.

Spicy Black Bean Soup

Spicy Black Bean Soup

1 C dry black beans, soaked overnight
6 slices of bacon, cut into small pieces
Half an onion, chopped
2 cloves garlic, minced
2 C chicken broth
14.5 oz can diced tomatoes
7 oz can diced green chilis
1 Tbsp ketchup
1 tsp Worcestershire sauce
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste
lime juice

Toppings:
cilantro, chopped
grated cheddar cheese
sour cream
green onions, chopping
flour tortillas for dipping

Soak beans overnight.  Put all ingredients from beans through the salt and pepper into slow cooker, and cook on Low for 10 to 12 hours.  Add lime juice and toppings just before serving.

Garlic Roasted Drumsticks

Garlic Roasted Drumsticks

2 Tbsp olive oil
8 drumsticks, leave the skin on
1 tsp salt
1/2 tsp pepper
8 cloves of garlic, 3 minced, 5 sliced in half
2 tsp dried rosemary
2 Tbsp white wine vinegar
3 Tbsp water

Preheat oven to 425 degrees.  Heat olive oil in a large ovenproof skillet over medium-high heat.  Season drumsticks with salt and pepper and cook in skillet, 5 minutes each side.  Add garlic and rosemary to skillet, and transfer to the oven.  Roast 20 minutes, then removc skillet from oven.  Set drumsticks aside on a plate, add vinegar and water to skillet and simmer until sauce thickens slightly.  Add drumsticks back into skillet, and coat in sauce.  Simmer two minutes, then remove drumsticks, place on platter and pour sauce over the top.

Boston Baked Beans

Boston Baked Beans

2 C dry pinto beans
1/4 lb bacon, chopped
1 onion, finely diced
1/4 C brown sugar, packed
1 tsp dry mustard
1/3 C molasses
2 qt water
1/2 tsp salt

Combine all ingredients in slow cooker.  Cook on high 6 to 8 hours or low 10 to 12 hours or until beans are tender.

Shredded Beef Sandwiches

Shredded Beef

6 lb roast

1 can beef broth

2 pkg. dry Italian dressing

1 pkg. dry onion soup mix

Hoagie rolls

Put all ingredients in a crockpot.  Slow cook 8-10 hours in the crockpot.

One hour before you eat, shred the beef and add 3-4 TBSP vinegar.  (The vinegar helps absorb the liquid).  Let simmer for the last hour before eating.  Serve on hoagie rolls.

Novella's Broccoli Salad

Novella's Broccoli Salad

5 C. broccoli, cut into pieces

5 C. cauliflower, cut into pieces

2 C. cheddar cheese, shredded

2/3 C. onion, chopped

1 C. low-fat mayonnaise

½ C. sugar

2 tsp. cider or red wine vinegar

6 slices bacon, cooked and crumbled

¼ C. sunflower seeds

  

Mix broccoli, cauliflower, cheese and onion together; set aside.  Mix mayonnaise, vinegar, and sugar; pour over vegetable mixture, stir thoroughly. Cover and refrigerate one hour.  Top with bacon and sunflower seeds.  

Spanish Rice

Spanish Rice

2 Tbsp oil
half a medium onion, diced
2 cloves garlic, minced
1 cup white rice, uncooked
1 tsp salt
1 tsp cumin
4 oz can diced green chilis
1 tomatillo, diced
1 medium tomato, diced
2 cups chicken broth

Heat oil in large saucepan.  Saute onion and garlic for 3 to 4 minutes.  Add rice, salt, and cumin, saute for 3 minutes, stirring continually.  Add chilis, tomatillo and tomato, stir and cook for 2 minutes.  Add chicken broth, bring to a boil.  Simmer for 20 to 25 minutes, or until broth is absorbed and rice is cooked.

Spinach Mushroom and Cheese Cups

Spinach Mushroom & Cheese Cups

Phyllo dough, cut into squares
3 tablespoons extra virgin olive oil
3 cups mushrooms, rinsed, trimmed and thinly sliced
1/2 onion, finely chopped
1 garlic clove, minced
1 tsp thyme
1/2 tsp oregano
9 ounce package frozen spinach, thawed
3.5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

Preheat oven to 350°F.
Heat the oil in a large skillet, add mushrooms, onion, garlic, thyme and oregano.  Cook, stirring, over medium-high heat for about 10 minutes.  Reduce heat to medium and stir in the spinach. Cook, stirring, about 3 minutes.  Add the goat cheese and 1 cup mozzeralla, stirring until melted.
Place phyllo dough in muffin tins and fill with spinach mixture.  Sprinkle mozarrella over the top.  Bake until golden brown, around 15 minutes.  Serve warm.

Banana Bread

Banana Bread

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.