Salad Ingredients
2- 10 oz Cans of Black Beans
2 Cups Rice, cooked
2 Cups Frozen Corn. thawed
1 Cup Celery
3/4 Cup Green onion, chopped
2 Cups diced tomatoes
1 green pepper, chopped
1/4 cup Cilantro
For the Dressing:
1/3 cup red wine vinegar
1/3 cup olive oil
2 tsp Tabasco Sauce (I used
1/2 tsp ground cumin
2 tsp salt
1/2 tsp Black better
Mix all salad ingredient into a large bowl
In a seperate, smaller bowl whisk together dressing ingredients
Add dressing to salad ingredients and mix until coated
Chill salad for at least one hour before serving
Wednesday, May 4, 2016
Creamy Baked Taquitos from our Best Bites
Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat
free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken (for extra yumminess, use
grilled taco chicken!)
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil
For the filling
Heat cream cheese in the microwave for about 20-30 seconds
so it's soft and easy to stir.
Add green salsa, lime juice, cumin, chili powder, onion
powder and granulated garlic.
Stir to combine and then add cilantro and green onions.
Add chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep
the mixture in the fridge.)
For the taquitos
Heat oven to 425. Line a baking sheet with foil and lightly
coat with cooking spray.
If using corn tortillas, work with a few tortillas at a time
and heat in the microwave, wrapped in damp paper towels until they are soft
enough to roll without cracking. Usually 20-30 seconds will do it. If using
flour tortillas straight from the fridge, it helps to warm them in the
microwave so they're easier to roll.
Place 2-3 T of chicken mixture on the lower third of a
tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place
seam down on a baking sheet, not touching one another. Spray lightly with
cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher
salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends
start to get golden brown. Remove from oven and let cool slightly before
serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.
Lemon and Poppyseed Chopped Salad
Lemon and Poppyseed Chopped Salad
For the salad:
1 pound of cooked pasta
2 cups fresh spinach
2 cooked chicken breasts, chopped
1 cup chopped strawberries
1 cup blueberries
1 yellow bell pepper, chopped
1/4 cup chopped pecans
4 T. feta cheese
a small handful of dried cranberries
Dressing:
1/2 cup olive oil
3 T. apple cider vinegar
3 T. fresh lemon juice
1 T. honey
2 tsp. dijon mustard
1/2 tsp. onion powder
1/4 tsp. salt
1 1/2 T. poppy seeds
Ann White
Coconut Bread with Lime Glaze
Coconut Bread
- 1½ Cups All Purpose Flour
- 1/2 teaspoon Sea Salt
- 1 teaspoon Baking Powder
- 3/4 Cup Sugar
- 1/4 Cup Butter - softened
- 2 Large Eggs
- 3/4 Cup Silk Unsweetened Coconut milk
- 1/2 teaspoon Vanilla Extract
- 1/3 Cup Sweetened Flaked Coconut
Glaze/Topping
- 1 Cup Powdered Sugar
- 1½ Tablespoons Fresh Lime Juice
- 1/3 Cup Sweetened Flaked Coconut
- Zest of 1 Lime
Coconut Bread
Preheat oven to 350°F
- Sift together flour, salt and baking powder. Set aside.
- Mix butter and sugar. Add eggs, coconut milk and vanilla while mixing.
- Gradually mix in dry ingredients.
- Fold in flaked coconut.
- Transfer batter to a bread pan sprayed with non-stick.
- Bake 45-50 minutes or until toothpick can be inserted and removed clean.
- Allow bread to cool on rack.
Glaze/Topping
- Mix powdered sugar and lime juice until smooth.
- Using a toothpick, poke approximately 30 holes into the bread. (optional)
- Spread half of the glaze onto coconut bread.
- Mix flaked coconut with the remaining glaze.
- Top bread with glazed coconut and lime zest.
Notes
- Yields 1 loaf of coconut bread.
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