2 cans black beans, drained and rinsed
1/2 c. salsa
2 cloves garlic
1 tsp. cumin
1/4 tsp. salt (or to taste)
Combine all ingredients in a saucepan. Heat through. Don't overcook, or it will dry out.
Submitted by: Becky Dastrup
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Wednesday, September 23, 2009
Cilantro Lime Rice
2 Tbsp. butter
1 1/4 c. rice
2 1/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest of 1 large lime
2 Tbsp. chopped cilantro
1/4 tsp. cumin
In a skillet, melt butter and add rice. Let cook for 2-3 minutes or until rice starts to turn golden. Add remaining ingredients, and bring to a boil. Reduce heat, cover, and cook for 18-20 minutes. Fluff with a fork and serve.
Submitted by: Becky Dastrup
1 1/4 c. rice
2 1/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest of 1 large lime
2 Tbsp. chopped cilantro
1/4 tsp. cumin
In a skillet, melt butter and add rice. Let cook for 2-3 minutes or until rice starts to turn golden. Add remaining ingredients, and bring to a boil. Reduce heat, cover, and cook for 18-20 minutes. Fluff with a fork and serve.
Submitted by: Becky Dastrup
Thursday, September 17, 2009
Chicken Pecan Enchiladas
1/4 cup chopped pecans
1/4 cup chopped onion
2 tablespoons margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas
Sauce:
1 can cream of chicken or cream or mushroom soup
1 8-ounce carton sour cream
1 cup milk
3/4 cups shredded Monterey Jack or cheddar cheese (3-ounces)
2 tablespoons chopped pecans
1- In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of the canned green chili peppers.
2- In a medium mixing bowl combine softened cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir till combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near the edge; roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangle baking dish.
3- In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for approximately 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and 1 tablespoon of pecans. Return to oven and bake about 5 minutes more or till cheese melts. Makes 6 servings.
1/4 cup chopped onion
2 tablespoons margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas
Sauce:
1 can cream of chicken or cream or mushroom soup
1 8-ounce carton sour cream
1 cup milk
3/4 cups shredded Monterey Jack or cheddar cheese (3-ounces)
2 tablespoons chopped pecans
1- In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of the canned green chili peppers.
2- In a medium mixing bowl combine softened cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir till combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near the edge; roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangle baking dish.
3- In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for approximately 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and 1 tablespoon of pecans. Return to oven and bake about 5 minutes more or till cheese melts. Makes 6 servings.
Green Enchilada Sauce
Ingredients:
1 pound fresh green tomatillos
1 cup water
4 serrano or jalapeno peppers
1 lime
1 bunch fresh cilantro
1 bunch fresh parsley
1 tablespoon vegetable oil
1 cup white vinegar
1 clove garlic
1 medium yellow or white Spanish onion, peeled
cinnamon
nutmeg
sugar
1 teaspoon salt
1 teaspoon pepper
Directions:Prepare green sauce by peeling tomatillos, washing, and soaking in cold water for 10 minutes. Add water to blender, and puree tomatillos at high speed until liquid. Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion. Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds. Add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper. Adjust seasoning to taste (slightly sweet, quite citrusy, and preferably spicy). Simmer sauce, covered, in a deep pan over low heat 40 minutes.
1 pound fresh green tomatillos
1 cup water
4 serrano or jalapeno peppers
1 lime
1 bunch fresh cilantro
1 bunch fresh parsley
1 tablespoon vegetable oil
1 cup white vinegar
1 clove garlic
1 medium yellow or white Spanish onion, peeled
cinnamon
nutmeg
sugar
1 teaspoon salt
1 teaspoon pepper
Directions:Prepare green sauce by peeling tomatillos, washing, and soaking in cold water for 10 minutes. Add water to blender, and puree tomatillos at high speed until liquid. Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion. Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds. Add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper. Adjust seasoning to taste (slightly sweet, quite citrusy, and preferably spicy). Simmer sauce, covered, in a deep pan over low heat 40 minutes.
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