Sunday, February 22, 2009

Black Bean and Corn Salsa

This recipe is from my neighbor, Cathy. She served it at Bunco last week and it was AMAZING. I'm not even kidding when I tell you I could have eaten the entire bowl. Seriously delicious.

Black Bean and Corn Salsa

1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avocados, chopped
4 Roma tomatoes, seeded and chopped
1 small red onion, chopped
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. ground cumin
1/4 c. red wine vinegar
1/4 c olive oil
1 package (.7 ounces) Italian dressing mix

In a nonmetallic bowl combine beans, corn, avocados, tomatoes, onion, jalapeno pepper, cilantro and cumin. Mix well. In small bowl whish together vinegar, oils and dressing mix. Add to vegetable mixture. Place in container with tight fitting cover and refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or tortilla chips.

Thursday, February 19, 2009

Menu Plan 2.20.09

1. Potato-Bacon Frittata
7. Fajitas
9. Spaghetti
14. Out to eat!

And I really hope to find some time to make a double batch of Carrot-Apple Muffins for some easy breakfast options.

*I forgot to include my side dishes, but it is usually a non-starchy veggie and bread or salad.

Pecan-Crusted Salmon

Pecan-Crusted Salmon

4 4-6oz salmon fillets
1/8 tsp salt
1/8 tsp pepper
2 Tbsp Dijon mustard
2 Tbsp melted butter
1 1/2 Tbsp honey
1/4 cup soft breadcrumbs
1/4 cup finely chopped pecans

Sprinkle salmon fillets with salt and pepper. Place fillets skin side down in a lightly greased 13x9 pan. Combine mustard, butter, and honey. Brush on fillets. Combine breadcrumbs & pecans; spoon evenly onto the top of each fillet. Bake at 450 for 10-15 minutes or until fish flakes easily with a fork.

Polynesian Chicken

This recipe came from my neighbor in Fort Worth. We shared the same name and the same wedding anniversary! I always think about her when I make this dish.

Polynesian Chicken

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 can pineapple chunks (in juice, not syrup)
1 can tomato soup
1 sweet onion, diced
1 green pepper, diced
1/2 stick butter
hot, cooked rice

Preheat oven to 400 degrees. Melt butter in 9x13 dish in oven. Add chicken, onion, and green pepper to the butter and cook (uncovered) for 25 minutes. 

Meanwhile, drain pineapple juice into a bowl and set pineapple aside. Add tomato soup to pineapple juice and stir to combine well. 

Add pineapple to the chicken/veggies in the dish. Stir well. Pour tomato/pineapple mixture over all, and cook for 20-25 more minutes. Serve over rice.

My Favorite Chicken Noodle Soup

From Southern Living (Feb/95)

Chicken Noodle Soup

3.5-4lb fryer
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 cloves garlic, crushed
1 1/4 tsp salt
3/4 tsp pepper
1/4 tsp tarragon
4 cups water
3 cups chicken broth
6 oz egg noodles, uncooked
1 large onion, chopped
2 carrots, scraped and sliced
2 stalks celery, sliced thin
1/2 tsp salt
1/2 tsp pepper
dash of tarragon

Combine first 11 ingredients in a large Dutch oven and bring to a boil over high heat. Reduce heat; cook for 1-2 hours until chicken is very tender.

Remove chicken, reserving broth. Let chicken cool, then chop meat.

Strain broth (wire strainer) into large bowl; discard cooked veggies. Skim fat from broth and return to Dutch oven.

Add chopped onion, celery, and carrots. Bring to a boil over high heat. Cook noodles in broth until al dente. Stir in chopped cooked chicken, salt, pepper, and tarragon and cook until thoroughly heated. 

*The turnip gives this soup a wonderful flavor. I think I usually add more noodles and less tarragon.

Friday, February 6, 2009

Menu Plan 2.6.09

1. Chicken and Ham Lasagna (didn't make it during last menu period)
2. Creamy Chipotle Chicken Chipotle Tortellini (didn't make it last time either)
3. Roast Beef/Mashed Potatoes/Green Beans--Will's birthday dinner of choice!
4. Spaghetti Soup/Salad/French Bread
6. Panini Sandwiches/veggie/chips
8. Chili Dogs/chips
10. Homemade Pizza

I have lots of easy, kid-friendly meals this time (chili dogs, pancakes, etc) because John is traveling a lot during these two weeks. I'm counting on leftovers and our Valentine date night to round out the rest!

Skillet Penne with Sausage and Spinach

From my friend, Renee.

Skillet Penne with Sausage and Spinach

1 Tbsp olive oil
1 pound Italian-style turkey sausage, casings removed
3 cloves garlic, minced
2 1/4 cups chicken broth
2 1/4 cups water
2 1/2 cups penne
1/2 cup oil packed sun-dried tomatoes, rinsed and finely chopped
Salt and ground black pepper
6 oz bag baby spinach
1/2 cup grated Parmesan
1/4 cup pine nuts, toasted (optional)

Heat oil in 12-inch non-stick skillet over med-high heat until just smoking. Add sausage, breaking it up with spoon and cook until lightly browned. Stir in garlic and cook until fragrant...about 30 seconds.

Stir in broth, water, penne, tomatoes, and 1/2 tsp salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened...about 15-20 minutes.

Stir in spinach, a handful at a time, and cook until wilted. Remove from heat. Stir in Parmesan and pine nuts. Season with salt and pepper to taste. Serve.

My notes:
I sometimes use feta instead of parmesan…YUM!
I also sometimes use frozen spinach and add it in with the broth, water, penne, and tomatoes so it can cook through.
To make this gluten-free, you can use gluten-free pasta OR you can cook stir in 2 cups quinoa and about 1/2 cup chicken broth instead of uncooked pasta.

Easy Panini Sandwiches

We make these using our George Foreman grill. 

Panini Sandwiches

Hearty sandwich bread 
Turkey, ham, roast beef...whatever deli meat you like
Cheese...your choice
Lettuce, tomato, avacado, alfalfa sprouts...whatever you like!
Mayo, mustard, salt and pepper
Olive oil

Make sandwiches with meat/cheese of choice. Brush outside of sandwich lightly with olive oil and place on George Foreman grill until cheese is melted and sandwich is hot. Add whatever toppings and seasonings you like...and enjoy!

Potato-Bacon Frittata

From the 1995 Annual Southern Living Recipes. 

Potato-Bacon Frittata

3 Tbsp butter or margarine
2 cups frozen hashbrowns with onions and peppers (Potatoes O'Brien)
6 large eggs
2 Tbsp milk
1/4 tsp salt
1/4 tsp pepper
1 cup shredded cheese (cheddar...or your choice)
6 slices bacon, cooked and crumbled (I use Real bacon pieces)
Salsa, optional

Melt butter in a nonstick skillet over medium heat. Add frozen potatoes and cook until browned.

Combine eggs and whisk next 3 ingredients together. Pour over potatoes.

As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. If center remains uncooked, carefully turn frittata over and cook 5 minutes or until center is done.

Place frittata on serving plate and sprinkle with shredded cheese. Cover with foil and let stand 5 minutes. Sprinkle with bacon. Garnish with salsa and serve immediately. 

Santa Fe Enchiladas

I got this recipe from Carrie (actually her mom!) and it's quick and easy as well as delicious!

Santa Fe Enchiladas

1 can green enchilada sauce (numerous brands are available--I like Hatch)
1 can black beans, rinsed and drained
2 c. cooked, chopped chicken
1 dozen corn tortillas
1 1/2-2 c. shredded cheddar or colby jack

Preheat oven to 375. In a greased 9x13 pan, pour and spread some of the sauce in the bottom. Layer several tortillas across sauce. Cover tortillas with a scoop of beans and half the chicken and cheese. Then pour on the rest of the sauce and repeat layers: tortillas, beans, chicken, cheese. Bake for 30 minutes.