1 1/2 cups thick and chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can black beans, drained and rinsed
1 can whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar cheese
1 package flour tortillas
In skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn, and cheese.
Spoon about 1/2 cup rice mixture onto center of tortilla. Fold up bottom of each tortilla; fold over sides and serve with salsa.
Friday, June 12, 2009
Best French Toast
Melt 1/4 cup butter on a cookie sheet in 425 degree oven. Sprinkle mixture of 2 Tablespoon sugar and 1/4 teaspoon cinnamon on pan.
Mix 3 eggs and 3/4 cup orange juice in large bowl. Dip 8-9 slices of firm bread into egg mixture and arrange on cookie sheet.
Bake 20 minutes.
Invert on plates and serve with your favorite syrup.
Mix 3 eggs and 3/4 cup orange juice in large bowl. Dip 8-9 slices of firm bread into egg mixture and arrange on cookie sheet.
Bake 20 minutes.
Invert on plates and serve with your favorite syrup.
Pecan Chicken
4 to 6 boneless, skinless chicken breasts
1 or 2 large handfuls of pecans, crushed
5 to 6 stalks of celery, diced
1 onion, diced
Cut and remove fat and veins from chicken. Take a large plate and cover with flour, garlic powder, onion powder, cumin, nutmeg, cinnamon, chicken seasoning from snack ramen, and basil. Roll chicken in the dry mixture and set aside.
Saute celery, pecans, and diced onion in olive oil. Once sauteed, add chicken. Cook on medium heat until almost done. While cooking combine in separate bowl: bull's eye, A-1 sauce, lemon and lime juice, vanilla, balsamic vinegar, worcestershire sauce. Pour over chicken and continue cooking until done.
Serve with rice
Sauce to go over the rice
cream cheese
butter
milk
creamy caesar viniagrette
cornstarch
Brianna's raspberry viniagrette dressing
peach juice
grey poupon mustard
lemon and lime juice
different seasonings for taste
Combine butter, cream cheese, milk, and creamy caesar dressing in a saucepan and cook on medium-low heat.
Combine in a bowl a little milk, cornstarch, lemon and lime juice, and seasonings. Add to saucepan once cream cheese has melted. Then add mustard, peach juice, and raspberry viniagrette dressing and let boil. (If sauce is too thick add a little more milk.) Once sauce is boiling add fresh diced tomatoes.
1 or 2 large handfuls of pecans, crushed
5 to 6 stalks of celery, diced
1 onion, diced
Cut and remove fat and veins from chicken. Take a large plate and cover with flour, garlic powder, onion powder, cumin, nutmeg, cinnamon, chicken seasoning from snack ramen, and basil. Roll chicken in the dry mixture and set aside.
Saute celery, pecans, and diced onion in olive oil. Once sauteed, add chicken. Cook on medium heat until almost done. While cooking combine in separate bowl: bull's eye, A-1 sauce, lemon and lime juice, vanilla, balsamic vinegar, worcestershire sauce. Pour over chicken and continue cooking until done.
Serve with rice
Sauce to go over the rice
cream cheese
butter
milk
creamy caesar viniagrette
cornstarch
Brianna's raspberry viniagrette dressing
peach juice
grey poupon mustard
lemon and lime juice
different seasonings for taste
Combine butter, cream cheese, milk, and creamy caesar dressing in a saucepan and cook on medium-low heat.
Combine in a bowl a little milk, cornstarch, lemon and lime juice, and seasonings. Add to saucepan once cream cheese has melted. Then add mustard, peach juice, and raspberry viniagrette dressing and let boil. (If sauce is too thick add a little more milk.) Once sauce is boiling add fresh diced tomatoes.
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