chocolate cooking recipes
  • Black Bean and Peppers Taco Filling
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    Black Bean and Peppers Taco Filling

    Ingredients: 1 large bell pepper, diced 1 (14 ounce) can black beans, rinsed and drained 1 28-ounce can crushed or puréed tomatoes 2 teaspoons chili powder 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1 1/2 tablespoons light or extra-virgin olive oil 1 cup chopped onion 1 teaspoon dried oregano 1 teaspoon paprika Instructions: In a skillet add olive oil, onions and bell pepper. Cook until tender, about 3 – 5 minutes. Add tomatoes and seasonings, saute for 10 minutes. Add black beans and cook until warm. Serve with tortillas. Additional toppings: Romaine Lettuce, Cheese, jalapenos, salsa, hot sauce, avocado, and greek yogurt Read…

  • Autumn Salad
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    Autumn Salad

    Ingredients: cup blanched almonds 2 tablespoons butter 1/2 cup orange cheddar cheese 4 broiler-fryer breast halves, cooked 5 strips bacon, cooked crisp 1/4 teaspoon dry mustard 1 clove garlic, pressed cup golden raisins 2 cups each kale, escarole 1/4 teaspoon lemon pepper 2 large McIntosh or other crisp red apples, chopped 1/2 cup Muenster cheese 1/2 cup olive oil cup Monuka raisin red leaf lettuce, torn into bite-size pieces 1/2 teaspoon salt or to taste 4 scallions, chopped, including green tops 1/4 cup sesame seeds 1 teaspoon sugar 1 teaspoon tarragon 1/2 cup white vinegar Instructions: Melt butter in small saucepan. Add almonds and sesame seeds and saute until golden brown. Cool. In…

  • Cilantro Lime Fish Tacos
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    Cilantro Lime Fish Tacos

    Ingredients: 2 packets Swanson® Flavor Concentrated Seafood Broth 8 flour tortillas (6-inch), crisp taco shells or fresh corn tortillas, warmed 1 tablespoon chopped fresh cilantro leaves 1 cup shredded lettuce or cabbage 2 tablespoons lime juice olive oil 2 tablespoons diced red onions 1/4 cup Pace® Chunky Salsa 1/4 cup sour cream 1 pound fresh or thawed frozen cod or tilapia fillets Instructions: Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 8 minutes or until it flakes easily when tested with a fork, turning over once halfway through the cooking time. Add the concentrated broth, lime juice and cilantro to the skillet. Break the fish into large…

  • Butternut, Chicken and Feta Risotto
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    Butternut, Chicken and Feta Risotto

    Ingredients: 2 cups Arborio rice freshly ground black pepper to taste 4 to 6 split (2 to 3 whole) chicken breasts without the skin 4 cups of butternut, peeled and cubed 1 1/2 cups Feta cheese 3 garlic cloves minced 3 tablespoons olive oil 1 medium onion cut into pieces Parmesan cheese salt and pepper chopped spring onions or fresh parsley 5 cups chicken or vegetable stock Instructions: Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray. Spread the butternut in a single layer in the bottom of the prepared dish. Season with salt and pepper and drizzle with olive oil. Bake in the preheated oven for about 20 minutes until soft. Cut the chicken breasts…

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