Saturday, December 19, 2009
Monday, December 14, 2009
Friday, December 11, 2009
Thursday, December 10, 2009
Tuesday, December 8, 2009
Monday, December 7, 2009
Thursday, December 3, 2009
How easy is it to buy a rotisserie chicken at the grocery store? SUPER EASY!!! BEYOND EASY!!!
Wednesday, November 25, 2009
1 tablespoon extra-virgin olive oil
4 chicken cutlets (about 1 pound)
Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large flour tortillas, cut into
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese
Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.
3 tablespoons vegetable oil
3/4 cup chopped onion
One 29-ounce can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat-leaf parsley
Five 10-inch flour tortillas
8 ounces monterey jack cheese, shredded
1 cup store-bought green enchilada sauce
Preheat the oven to 400°. In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in the reserved liquid.
Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.
Tuesday, November 24, 2009
Monday, November 23, 2009
Friday, November 20, 2009
Monday, November 16, 2009
Friday, November 13, 2009
Thursday, November 12, 2009
1 pk. Taco seasoning mix
2/3 cup water
1 1/2 cup salsa
1 lb. Ground beef, cooked, drained (or shredded chicken)
1 can Grands biscuits
1 cup shredded Monterey Jack cheese
1 cup sour cream
Preheat oven to 375 degrees. In a medium saucepan, cook the ground beef on medium heat until browned. Then, add taco seasoning mix, water, 1/2 cup of the salsa to the beef until mixture begins to thicken. Remove from heat.
Mix the remaining salsa and sour cream together in a separate bowl.
Press each biscuit into 6-inch round. On half of the biscuit, leaving 1/4 inch room on the edges to seal, top with 2-3 T. taco beef mixture, then 1 T. cheese, then 1 T. of sour cream-salsa mixture. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa and sour cream mixed together.
To make ahead: Put taco melts on a greased cookie sheet and refrigerate. When you are ready to cook, make sure you let them thaw on the counter for about 20 minutes before cooking according to the directions.