6 to 8 cloves garlic, peeled and minced (2 tablespoons)
2 (4 ounce) cans diced fire-roasted green chilies
2 to 3 teaspoons cumin
2 teaspoons dried Mexican oregano
1 teaspoon cayenne pepper
4 cups cooked, shredded chicken
1 cup sour cream
3 cups shredded Monterey Jack cheese
salt and pepper to taste
2 (19 ounce) cans cannellini beans, drained and rinsed
Heat oil in Dutch oven, add onions, cumin and oregano. Saute 4 to 5 minutes. Stir in garlic and saute 1 to 2 minutes. Add cayenne, green chilies, broth and chicken base and bring to a boil. Reduce heat; add chicken and the cannellini beans. Simmer 10 minutes. Stir in sour cream and cheese, stirring until cheese melts.
Serve with optional garnishes. Serves 6
chopped green onions
fresh cilantro leaves
diced Roma or grape tomatoes
chopped fresh serrano chilies
I got a very easy ice cream recipe from my wife that she found and I did it today and it was so good. That why I am going to share that with you guys. You need the following…
1 x tbsp. Milk
Peel and freeze the 4 Bananas over night in a container or bag. On the next day place the frozen Bananas in a blender or food processor and run it until it becomes a paste. Use a rubber spatula and scrape it of the blender wall and a the tbsp. milk and blend it more. You will notice that the Bananas change color and become creamier, stop one more time and scrape again of the blender wall and blend it some more until it is really creamy pore it back into the container and place the container back in the freezer until you like to serve it.
You can also add chocolate chips, peanut-butter chips or chopped nuts to it and stir it up before you place the container in the freezer.
My Grandma gave me my favourite cakes recipe. It is moist, sweet and very yummy. Always a good addition for coffee time.
500g Quark (this is very hard to find so Greek plain yoghurt will do it too)
3-4 tsp. scooped Baking Powder
9 tsp. Vanilla flavoured Sugar (If you cant find it use regular sugar and add vanilla extract on the sugar)
6 tbsp. Vegetable Oil
6 tbsp. Milk
pinch of salt
Add all ingredients into a bowl and mix it together till you get a smooth dough. Prepare a baking sheet with baking paper and pour the dough on top of it. Sprinkle butter flakes on top of the dough and pour some sugar on ti and place it in the pre-heat oven at 350 degree for 20-30 minutes. Start testing the dough with a toothpick after 20 minutes. When you pull the toothpick out and no dough is on the pick the cake is done. The colour should be slightly brown. Pull the sheet out and let it cool of for at least 30 minutes and serve it.
This is a very yummy summer dish and very simple to make.
6-8 chicken breasts
Corn Flakes Breading
1 jar of medium hot Salsa
1 jar queso
1 medium bag of shredded cheddar cheese
Salt & Pepper to taste
First we start off preparing the Chicken. Break those two eggs in a shallow bowl and add a pinch of salt and pepper and whisk. In a second shallow bowl add the corn flakes breading. Now dip the chicken in the eggs on both sides and then dip them in the corn flakes on both sides and fry it in a pan till golden brown and crispy on both sides and place the fried chicken aside.
Next use another bowl and add the salsa. Place the Queso jar in a hot water bath for a few minutes till the Queso is semi liquid and add it to the salsa and stir it together. Now place the fried chicken in a casserole and pore the salsa-queso mix evenly over it and place the entire bag of cheddar chess on top. Place the Casserole in to a pre-heated oven at 400 degree for 45 minutes.
This dish taste very good with Spanish Rice. Enjoy!
1. Place squash, cut side down, in a greased shallow baking pan. Bake 350 for 34-40 minutes, or until the squash is almost tender.
2. In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash and pulp to saucepan. Gradually add the broth, Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly.
3. In a food processor or blender, process the squash mixture until smooth; return to the saucepan. Stir in cream, nutmeg, salt and pepper. Cook over low heat until heated through (don’t boil). Garnish with bacon if desired.
8 g fat
30 mg cholesterol
531 mg sodium
28 g carbs
4 g fiber
5 g protein
Another one on Jessica’s recipes you’ve got to try this.
1 tub autumn roast bueno frozen green chili
2 cans hunts stew tomatoes with basic & oregano
1 can corn
4 large carrots
5 stalks celery
3 red potatoes
1 large can chicken broth
Chop up all ingredients, cook in crock pot over night on medium. I usually start mine around 7 at night and put it on high and then turn it down to medium before bed. Since I no longer eat red meat, what I have been doing is buying this brown rice medley from Trader Joe’s, I make it separately once the stew is cooked and add to servings individually so the rice doesn’t over cook.
Santa Fe Company Carb chopper Whole Wheat Tortillas (This are a great substitute for bread/white flour, they are low carb, low calorie and have no hydrogenated oils.
Squash, Zucchini & fresh garlic cloves in steamer until soft
Portabella Mushrooms – Saute’ in olive Oil
Canned whole black beans (rinse until water is no longer bubbly
Red Potatoes – Dice and cook in olive oil, covered until soft, uncover and turn up heat to crisp once softened.
This is everything I used to make the tacos; I also topped them with cheese and salsa. Of course you can add and take out things you don’t like. The recipe I had originally found called for onions and green bell peppers
today I am posting one of my favorites. The Egg-Sausage casserole one dish I would put away under the category lazy foods.
12 – 16 Eggs
some slices bread
5 hot Italian Sausage
1 pound Cheddar Cheese (shredded)
1 cup Feta Cheese (crumbled)
Fry the sausages in some olive oil and then cut it up in 1 inch pieces and fry it some more until its done. Drain the grease and put the sausage aside.Put the eggs in a bowl whisk them up and add the Feta cheese and about 1/3 of the cheddar and whisk some more and put is aside as well. Get your casserole pan and spray some olive oil all over the pan and place the bread slices so it will cover the ground entirely, add the sausage pieces on top of it. Pour the egg-cheese mix and finish up on top with the remaining 2/3 of the shredded cheese. Cover up the pan with aluminum foil and place it in the preheated over at 350 degrees for 15 minutes, remove the foil and bake it until its getting golden brown.
Enjoy and let me know how you liked it.