Fruit Salsa

Fruit Salsa:

3/4 cup small diced pineapple

3/4 cup small diced mango

1/2 cup small diced strawberries

1/4 cup small diced red onion

1 jalapeno, stemmed, seeded and finely chopped

2 tablespoons chopped fresh mint leaves

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Yield: about 2 cups

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-salmon-with-a-pineapple-mango-and-strawberry-salsa-recipe.html?oc=linkback

Copy Cat Cafe Rio Rice

Copy Cat Café Rio Rice

1c white long grain rice
1tsp butter, margarine, or coconut oil (optional)
2 cloves garlic, minced
1 lime
2c broth, veggie or chicken is fine
pinch of sugar
3T chopped cilantro

In a saucepan combine rice, butter, garlic, 1/2 lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Submitted by Jessica Miller

Stuffed Shells from the RS Dinner

1 pkg of stuffed shells
4 cups of Cottage Cheese or Ricotta Cheese (I did half & half for the dinner)
2 cups of Mozzarella Cheese
1/2 cup of Parmesan Cheese
2 eggs
1 T of Parsley
1 tsp of Oregano
12 Basil leaves chiffonade (chopped)
1/2 tsp of salt
1/4 tsp of pepper
1/2 lb of Italian Sausage (optional)
1 26 ounce jar of spaghetti sauce

Instructions:  Cook pasta shells according to package direcgions for al dente, abot 9 minutes. Drain and inse in cold water.

In a large bowl, combine the ricotta, Parmesan, cheese, eggs, and spices. Spoon the cheese mixture into the pasta shells and place down in the baking dish. If desired cook sausage and add to spaghetti sauce . Pour sauce over the shells . Cover with foil and either freeze for later or cook at 350 degrees for 30 minutes. Uncover and bake for 5 to 10 minutes.

Black Bean Taco Soup

Black Bean Taco Soup
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
 OR VEGETARIAN

1 medium onion, chopped


1 package mild taco seasoning mix


1 16 oz can corn (undrained)


1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)


1 14 oz can stewed tomatoes


1 14 oz can diced tomatoes


1 8 oz can tomato sauce


1 4 oz can diced green chilis
tortilla chips


Other taco toppings you like (cheese, sour cream, avocado, etc)

Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.


Serve with tortilla chips and your favorite toppings.

To Freeze-after cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it. (Recipe From SixSisstersStuff)

Slow Cooker Bean Burritos

Slow Cooker Bean Burritos

Ingredients:

1 onion, peeled and halved

3 cups dry pinto beans, rinsed (you can also use Black Beans)

2 tablespoons minced garlic

3 teaspoons salt

1 3/4 teaspoons fresh ground black pepper

1/8 teaspoon ground cumin

5 cups water

4 cups chicken broth

Directions: 
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.

When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through. (Recipe From SixSisstersStuff)

It made about 18 burritos.

Baked Potato Wedges

Ingredients:

6 Russet Potatoes cut into lengthwise quarters

6 tablespoons flour

2 teaspoons onion powder

2 teaspoons of garlic powder

2 teaspoons paprika

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons oil (I use olive oil, but vegetable oil and canola oil would work too)

Directions:

Preheat oven to 450 degrees. Add your oil to a baking sheet with sides.

Cut each potato into 8 wedges. Combine all dry ingredients into bag–either Ziploc or paper,  and add a few potatoes at a time. Shake to coat well. Place the potatoes coated side down into the oil in the pan.

Continue doing this until all the potatoes have been coated and placed in the oil. Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.

Fry Sauce:

2/3 cup mayo (light is fine)

1/3 cup ketchup

Can also add a little BBQ or Pickle Juice

Cheesy Hashbrown Casserole :((Funeral Potatoes without Cream of Chicken soup)

Potatoes:


3 tablespoons butter


1 large yellow onion, chopped


1/4 cup all-purpose flour


1 1/2 cups low-sodium chicken broth


1 cup milk


1 ½ teaspoons salt


1/2 teaspoon pepper


1/2 teaspoon dried thyme


2 cups shredded sharp cheddar cheese (8 ounces)


26-ounce bag frozen shredded hash browns


1/2 cup light sour cream


Topping:


3 cups cornflakes, lightly crushed


2 tablespoons butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute.

Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes.

Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. (Recipe From SixSisstersStuff)

Mom's Cheesy Hashbrown Potato Casserole (Funeral Potatoes):

Mom's Cheesy Hashbrown Potato Casserole (Funeral Potatoes):

Potatoes:

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns

2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)

2 cups sour cream (light is fine)

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onions

Topping:

2 cups crushed corn flakes

2 Tbsp butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish (or put frozen hashbrowns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Make at 350 degrees for 30 minutes.

Maren Nichols

German Apple Oven Pancakes

From Jennifer Barzee

Preheat oven to 400 degrees.  Place the 1/4 cup of butter in a large cake pan in the oven for a few minutes to melt.  Pour in the egg/flour mixture over the melted butter.  Spread the apple slices around and then sprinkle the cinnamon and sugar evenly everywhere.  Bake for 20 to 25 minutes.  Serve.  This makes your house smell great! (It is as if you made cinnamon rolls, but much easier.) 

4 eggs
3/4 c. flour
3/4 c. milk
1/2 tsp. salt
1/4 c. butter
2 med. apples, thinly sliced
1/4 c. sugar
1/4 tsp. cinnamon

Orzo Salad With Shrimp (Optional) and Feta

From Rebekah Snedekar

Ingredients

Kosher salt
8 ounces orzo pasta (about 2 cups)
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped  (We leave these out sometimes)
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
1 cup diced English cucumber
4 ounces crumbled feta cheese
3 tablespoons halved kalamata olives

Directions

Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.

Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.



Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/orzo-salad-with-shrimp-and-feta-recipe/index.html?oc=linkback

Baked Breakfast Taquitos with Lime Chipolte Dip

From Teresa Moldenhauer

Ingredients
2 tsp extra virgin olive oil

12 large eggs
1/2 C sour cream
1/2 tsp kosher salt
1/4 tsp finely ground pepper
1/2 tsp garlic powder
1 1/2 C shredded pepper jack cheese
1/4 C chopped red bell peppers
1/4 C chopped green onion
1/4 C chopped cilantro
1-2 tsp hot sauce (like Tabasco)
16 6 inch flour tortillas
cooking spray or olive oil

Lime-Chipotle Dipping Sauce
1 1/2 C sour cream
1 TBS fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt


Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.  Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine.
Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.
While taquitos are baking, combine 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

Swiss Zucchini Quiche

From: Darla McCoy

Ingredients: 
1½ cups zucchini (1/8 inch thick slices)
¼  pound fresh mushrooms, sliced 
1  small onion, chopped       
3  eggs, beaten
½  cup evaporated skim milk
¼  cup water
½  teaspoon salt
¼  teaspoon pepper
3/4 cup (3 oz.) shredded Swiss cheese
1  un-baked pastry shell

Cook zucchini in a small amount of unsalted boiling water for 3 minutes.  Drain to remove excess water.  Melt margarine or use oil to cover the bottom of a small skillet and saute mushrooms and onion over low heat until vegetables are tender but not brown. Combine eggs, milk, water, salt and pepper.  Mix well.  Add zucchini slices, mushroom mixture, and ½ cup cheese.  Top with the remaining cheese.  Bake at 375̊ for 40 minutes or until set.  (You can add cooked bacon or ham).

Black Bean Soup

From Teresa Moldenhauer

Ingredients
2 TBL Olive Oil
1 1/2 cup diced carrots
1 1/2 cup diced celery
1 1/2 - 2 cups of onion
6-8 cloves garlic, roughly chopped
4 cans black beans, rinsed and drained
2 cans (3.5 ounce) diced green chilies
60 ounces of low-sodium beef broth
2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp cumin
1 tsp chili powder
1 tsp oregano leaves
1 bay leaf
1-2 imes, juiced, plus other limes for gvarnish

Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.

1 Heat olive oil in a large sokpot oer medium heat. Add carros, celerey, onion, and garlic and saute for 4-5 minutes.

2. Add black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncoveredfor about 20-25 min or until carrots are tender. Remove from heat. Remove bay leaf.

3. Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a paper towel to avoid splatters.

4. Puree soupe untildesired consistency is reached. Squeeze in the juice from lime and pulse to combine.

5. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.

** Recipe taken from "Our Best Bites"