southwestern wraps
Southwestern Wraps
1 to 2 garlic cloves, peeled and minced (optional)
1/3 cup fresh lime juice
2 tablespoons light brown sugar
2 tablespoons vegetable oil
1 1/2 teaspoons finely snipped fresh cilantro
leaves or 1/2 teaspoon dried cilantro
1/2 teaspoon chili powder, or to taste
1/4 teaspoon crushed dried red pepper, or to taste
Salt and freshly-ground black pepper, to taste
1 boneless beef top round steak, cut into
bite-size pieces or thin strips, or boneless
chicken breasts, skin removed, and cut into
bite-size pieces or thin strips
1 small sweet onion, peeled, cut into thin wedges
1 small green bell pepper, cored, seeded, and cut into
thin strips (optional)
1 small sweet red or yellow bell pepper, cored, seeded,
and cut into thin strips
8 ounces mushrooms, thinly sliced, or 1 (4.5 ounce) jar
sliced mushrooms, drained
4 soft flour or corn tortillas
1 fresh or drained canned chile pepper, chopped
Favorite mild or medium-spiced tomato salsa as desired (optional)
Shredded sharp Cheddar, Monterey jack or Mexican-blend cheese
In a deep medium nonreactive bowl, combine the first 9 ingredients, blending well with a wire whisk. Or, combine ingredients in a large zip-type plastic bag; seal and shake vigorously to mix. Add beef or chicken pieces, coating each well with marinade. Cover or seal and marinate in refrigerator for 1 to 2 hours.
Drain steak or chicken pieces. In a large heavy skillet, saut? beef or chicken pieces in 1 to 2 tablespoons of marinade over moderate heat, turning frequently until done, about 5 to 6 minutes total. Do not overcook. Remove beef or chicken pieces with a slotted spoon; cover and set aside.
Add onion, sweet peppers, and mushrooms to skillet and saut? over moderate heat until just tender but not soft.
Arrange tortillas on a flat surface; spoon meat, saut?ed vegetables, and some chopped chili pepper onto each tortilla, dividing evenly. Top each with a spoonful of salsa if desired; roll (up) each tortilla jellyroll style. Place each filled tortilla, seam-side down, on a sheet of heavy-aluminum foil; sprinkle cheese over each, dividing evenly. Carefully close foil around tortillas, sealing well. Wraps may be eaten at room temperature or unwrapped and reheated in a microwave oven at 50 to 60% power.
The advantage of a bad memory is that one enjoys several times the same good things for the first time. — Friedrich Nietzsche
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taco salad
February 7, 2010, 1:21 am
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Taco Salad
1 pound ground chuck
1 cup Cheddar cheese, grated
1 head lettuce, torn into pieces
2 tomatoes, chopped
1 cup olives, chopped
1 onion, chopped
1 package tortilla chips
1 to 2 avocados
Brown and drain meat. Mix with all ingredients except avocado. Garnish with avocado. Serve with salsa of your choice.
Just definitions either prevent or put an end to a dispute. — Nathaniel Emmons
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stuffing balls
Stuffing Balls
1/2 cup chopped onion
1/2 cup chopped celery
12 ounces corn, drained
8 ounces stuffing mix
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
Saut? onion and celery in butter in a saucepan. Add remaining ingredients and mix well. Shape into walnut-size balls. Put into a 10-inch round pan. Pour 2 tablespoons melted butter over the stuffing balls. Bake, uncovered, at 375 degrees F for 15 minutes.
I believe, if we take habitual drunkards as a class, their heads and their hearts will bear an advantageous comparison with those of any other class. There seems ever to have been a proneness in the brilliant and warm-blooded to fall into this vice. — Abraham Lincoln
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stuffed artichokes
Stuffed Artichokes
4 artichokes
2 cups bread crumbs
2 cloves pressed garlic
1/2 cup Romano cheese, grated
Salt and pepper
Olive oil
Wash and trim artichokes; turn upside down on paper towel to drain. Mix bread crumbs, garlic and cheese together. Separate leaves just enough to fill with mixture. Salt and pepper artichokes; spoon mixture between leaves. Drizzle olive oil generously over the stuffing. Place in a heavy pot, standing upright, with a small amount of water. Cover and steam until leaves pull off easily, about 45 minutes.
A chess genius is a human being who focuses vast, little-understood mental gifts and labors on an ultimately trivial human enterprise. — George Steiner
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tex-mex dip
December 7, 2009, 9:54 pm
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Tex-Mex Dip
1 (10 1/2 ounce) can jalapeno bean dip
Avocado Mix
3 ripe avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Sour Cream Mix
1 (8 ounce) container sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
Topping
1 large bunch green onions, chopped
3 medium tomatoes, seeded and chopped
2 (3 1/2 ounce) cans black olives, chopped
1 package shredded Cheddar cheese
Spread bean dip on large platter; top with avocado mix. Spread on sour cream mix. Over this sprinkle onions, tomatoes and olives. Cover completely with shredded cheese.
Chill and serve with large tortilla chips.
Nothing, it appears to me is of greater value in a man than the power of judgement and the man who has it may be compared to a chest fulled with books, for he is the son of nature and the father of art. — Pietro Aretino
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coffee cake
Coffee Cake
2 cups brown sugar, firmly packed
2 cups all-purpose flour
3/4 cup melted margarine
Mix together and reserve 1 cup for topping.
1 egg
1 teaspoon vanilla extract
1 cup hot coffee
1 teaspoon baking soda
Add to the above mixture and mix by hand. Pour into a 9 x 13-inch pan. Sprinkle on reserved cup of topping. Bake at 350 degrees F for 30 minutes.
What do you despise By this are you truly known. — Frank Herbert
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scalloped asparagus
Scalloped Asparagus
Shared with recipegoldmine.com by Nancy Carol Elder
Asparagus ( any amount )
2 hard-boiled eggs ( chopped )
1 can cream of mushroom soup
Buttered cracker crumbs
Bit of grated cheese
Cook asparagus in a small amount of water till tender; drain. Add eggs and the soup. Cover with cracker crumbs and cheese. Bake until bubbly in a 350 degree F oven.
To hope means to be ready at every moment for that which is not yet born, and yet not become desperate if there is no birth in our lifetime. — Erich Fromm
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spicy peanut yogurt dip
Spicy Peanut Yogurt Dip
Yield: 2 servings
1/4 cup no sugar added peanut butter
1 teaspoon ground coriander
1/8 teaspoon pepper
1 cup plain yogurt
1 1/4 teaspoons cayenne pepper
Blend the peanut butter and yogurt together, mixing until smooth. Add remaining ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups dip.
There are no whole truths all truths are half- truths. It is trying to treat them as whole truths that plays the devil. — Alfred North Whitehead
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marinated brussels sprouts
Marinated Brussels Sprouts
2 (8 ounce) boxes frozen Brussels sprouts
1/2 cup tarragon vinegar
1/2 cup oil
1 clove garlic, crushed
1 tablespoon granulated sugar
1 teaspoon salt
Dash of Tabasco? sauce
2 tablespoons dried minced onion
Cook Brussels sprouts until slightly under-done. Drain.
Make a marinade with remaining ingredients. Mix well and pour over Brussels sprouts while hot. Marinate 3 to 4 days before serving.
Drain and serve.
Serves 12.
Some editors are failed writers, but so are most writers. — T. S. Eliot
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dr. pepper glazed pecans
Dr. Pepper Glazed Pecans
1/2 tablespoons butter or margarine
1/2 cup Dr. Pepper
1 cup pecan halves
Melt butter in small saucepan and add Dr. Pepper. Bring to the simmering point, then add pecans and simmer for 15 minutes or until Dr. Pepper evaporates, stirring frequently.
Pour pecans over cookie sheet and bake at 275 degrees F for 40 minutes or until crisp, turning at least every 10 minutes while baking.
The urge to save humanity is almost always a false front for the urge to rule. — Henry Louis Mencken
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