If you have any recipes you would like to share, please email Jocelyn at queenqualls@yahoo.com and I will post them here!
ROASTED CORN AND BLACK BEAN SALAD
Roasted Corn • 1 (1 pound) pkg. Frozen extra sweet whole kernel corn, thawed
• 2 to 3 T. oil
Dressing • 1 T. kosher or salt
• ¾ tsp. cumin
• 6 T. fresh lime juice
• 5 T. oil
• 2 T. cider vinegar
Salad 1 c. chopped fresh cilantro
½ chopped red onion
3 Italian plum tomatoes
2 jalapeño chilies, seeded and chopped
1 red bell pepper, chopped (1 cup)
1 tsp. minced garlic
2 (15 oz.) cans of black beans, drained and rinsed 2 large avocados, cut into 1/2 inch pieces
1 or 2 Mango
Garnish • red leaf lettuce
• fresh cilantro sprigs
Heat oven to 450°. In medium bowl, combine corn and 2-3 T. oil; toss to coat. Spread corn in ungreased 10-by-15 inch baking pan. Bake 18-22 minutes or until corn begins to turn light golden brown, stirring every 5 to 10 minutes. Cool 10 minutes.MISSISSIPPI SIN
2 c. shredded cheddar cheese
1 pkg. (8oz) cream cheese, softened
1 1/2 c. sour cream
1/2 c. diced, cooked ham
1 can (4oz) chopped green chilies
1/3 c. green onion tops, chopped
1/8 t. Worcestershire sauce
1 round loaf Hawaiian bread
Combine first 7 ingredients, stirring well. Slice top off bread and hollow out. Bake bread at 350 until inside is firm. Fill bread with dip, put on the top of the bread, wrap in foil. Bake at 350 for one hour.
7 LAYER MEXICAN CHICKEN SALAD
1 1/2 c. sour cream
1-2 c. shredded cheddar cheese
Chicken – 1 bag grilled chicken, or 3-4 cooked and cut chicken breasts
1 can black beans, drained and rinsed
fresh tom. Chopped or 1 can rotel chopped tom.
1/2 c. fresh cilantro
4 stalks green onions, chopped
sm. Green pepper, chopped
1 c. black olives, chopped
1/2 c. salsa
2 cloves minced garlic
1 bag lettuce
Mix together in bowl:
Black beans, bell pepper, lettuce. Mix together sour cream, salsa, and garlic and spread over lettuce. Sprinkle with cheese, tom, chicken, onion, cilantro, and olives. (Can top with tortilla strips)
PINK LEMONADE PIE
• 1 (14-oz.) can sweetened condensed milk
• 1 (6-oz.) can frozen pink lemonade concentrate, partially thawed
• 1 (8-oz.) container frozen whipped topping, thawed
• 1 (6-oz.) ready-made prepared graham cracker crust
• Garnishes: fresh raspberries, fresh mint sprigs
Preparation
1. Whisk together first 2 ingredients in a large bowl until smooth. Fold in whipped topping.
2. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
GREEN SMOOTHIE
one cup of strawberry yogurt,
about 4 strawberries if we have fresh ones,
one cup of milk (honestly, I just pour however much in),
one banana
and a hearty handful of spinach. You heard me, spinach and it's delicious.
FROSTED BANANA BARS
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 t. vanilla extract
2 cups all purpose flour
1 t. baking soda
1/4 t. salt
1 cup mashed ripe banana
Preheat oven to 350 degrees (with utah's high altitude i do 325). Grease 9x13 in. pan.
In large bowl, cream together butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. In a separate bowl, combine the flour, baking soda, and salt; stir into the wet batter. Finally, mix in the mashed banana, spread evenly into the prepared pan.
Bake 25-30 min (once again, in utah i do about 45 minutes and that seems to be perfect). or unitl a toothpick inserted in middle comes out clean.
Cream Cheese Frosting:
1/2 cup butter, softened
1 8oz. pkg. cream cheese, softened
1 lb. powdered sugar
In a bowl, combine the butter and cream cheese. Beat until smooth. Slowly add the powdered sugar and mix until completely smooth.
CHILI RELLENO CASSEROLE
1 27 oz can whole chiles + 1 small can (If you can't find the 27 oz cans of whole chiles just buy 8 small ones)
1 lb monterey jack cheese, grated
1 lb cheddar cheese, grated
6 eggs
4 cups milk
1 cup flour
2 teaspoons salt
Preheat oven to 350 degrees. Butter or spray with cooking spray a 9x13 pan. Set aside. Open cans of chiles and drain juices out. Take each chile and rinse under water to get rid of seeds. Using your hands split each chile open, so it is completely flat. Lay a layer of chiles in the bottom of greased 9x13 pan. Over the top of the chiles generously sprinkle a combination of cheddar and jack cheese. Repeat this process two more times. Set aside. In a small bowl, whisk eggs, milk and salt until combined. Whisk in flour. Pour this mixture slowly over the layers of chile and cheese, making sure it gets in all corners. Sprinkle more cheese over the top if you have some left over. Bake uncovered for 1 hour at 350 degrees. Remove from oven and let sit for a few minutes before slicing into squares and serving. Refrigerate any left overs.
