This is another healthy (and tasty) Mexican side dish.
5 medium size zucchini or yellow squash (or a mix), peeled and diced
1 can sweet corn, drained
1 onion, chopped
1 can ro-tel tomatoes
2 cloves garlic, finely chopped
olive oil
Heat oil in large skillet over medium heat. Add garlic, zucchini, and onions. Cook until the onion is tender, and then add the corn and tomatoes. Cover the skillet, reduce the heat, and simmer for 15 minutes stirring occasionally.
Friday, November 20, 2009
Sopapilla Cheesecake
Apparently this is an incredibly popular recipe on the web (probably because it is so easy). Once I found it, I found about a million copies of the recipe with slight variations.
Sopapilla Cheesecake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
Preheat an oven to 350 degrees. Spray a 9"x13" baking dish with Pam. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. (I don't have a mixer and was able to do this by hand.) Unroll one can of crescent roll dough and press the two rectangles into the 9"x13" pan to cover the bottom. Evenly spread the cream cheese mixture into the baking dish. Unroll the other can of crescent rolls, press them into a 9"x13" and shape, and put this on top. Stir together 3/4 cup of sugar, the cinnamon, and the butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting.
Sopapilla Cheesecake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
Preheat an oven to 350 degrees. Spray a 9"x13" baking dish with Pam. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. (I don't have a mixer and was able to do this by hand.) Unroll one can of crescent roll dough and press the two rectangles into the 9"x13" pan to cover the bottom. Evenly spread the cream cheese mixture into the baking dish. Unroll the other can of crescent rolls, press them into a 9"x13" and shape, and put this on top. Stir together 3/4 cup of sugar, the cinnamon, and the butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting.
Potato Chimichangas
This recipe is from my neighbor Mary. She's made them for us a few times, and Jake and I both love them! The recipe is not exact, but very flexible. (Really, how can you go wrong with tortillas, potatoes and cheese?)
Chimis
3 russet potatoes
1 green pepper (chopped)
1 onion (chopped)
2 cloves garlic (pressed)
goya adobo seasoning
tortillas
sour cream
shredded cheese
Boil the potatoes until you can easily stick a fork in. (Tip: do this early, and then stick in fridge to cool so that they will be easy to peel.) Peel skins from potatoes, and cut into cubes. Saute the pepper and onions in olive oil. Add the cubed potatoes to the peppers and onions. Sprinkle with adobo (liberally, to taste) and add the garlic.
In each tortilla, put the potato mixture, a spoonful of sour cream, and a little cheese. Wrap and roll. At this point you can either put them in the fridge overnight or cook immediately. Heat slowly either on the grill or on the stove.
Serve with salsa. You can slice these to serve as appetizers, or serve them whole as a main course.
Chimis
3 russet potatoes
1 green pepper (chopped)
1 onion (chopped)
2 cloves garlic (pressed)
goya adobo seasoning
tortillas
sour cream
shredded cheese
Boil the potatoes until you can easily stick a fork in. (Tip: do this early, and then stick in fridge to cool so that they will be easy to peel.) Peel skins from potatoes, and cut into cubes. Saute the pepper and onions in olive oil. Add the cubed potatoes to the peppers and onions. Sprinkle with adobo (liberally, to taste) and add the garlic.
In each tortilla, put the potato mixture, a spoonful of sour cream, and a little cheese. Wrap and roll. At this point you can either put them in the fridge overnight or cook immediately. Heat slowly either on the grill or on the stove.
Serve with salsa. You can slice these to serve as appetizers, or serve them whole as a main course.
Mexican Layer Salad
I don't usually associate "healthy" with Mexican food (mainly because I love cheese). But after the queso and bean dip, I knew I needed to find something light if we were ever going to make it to dessert. I drew inspiration from a number of similar recipes I found on the web, and this what I came up with.
Of course I forgot to grab my camera until we had already dug in, but you can see the idea.
Mexican Layer Salad
For the salad:
2-3 hearts of romaine chopped
1 medium red onion cut in half and finely sliced
1 can black beans rinsed and drained
1 can corn drained
1 can green chiles drained (mix the corn and green chiles together)
4 plum totaoes, seeded and sliced
1 avocado, sliced
lemon juice (to keep avocado fresh)
shredded cheese
For the dressing:
1/4 cup mayo
1/4 cup sour cream
1/2 cup salsa
2 T fresh cilantro
2 t fresh lime juice
(whisk all dressing ingredients together)
In large glass bowl, layer half the lettuce and follow with half of each of the other ingredients ending with half of the dressing. Repeat with other half. Cover tightly overnight. Before serving, top with shredded cheese. (I'm pretty sure I forgot to top our's with cheese.)
Of course I forgot to grab my camera until we had already dug in, but you can see the idea.
Mexican Layer Salad
For the salad:
2-3 hearts of romaine chopped
1 medium red onion cut in half and finely sliced
1 can black beans rinsed and drained
1 can corn drained
1 can green chiles drained (mix the corn and green chiles together)
4 plum totaoes, seeded and sliced
1 avocado, sliced
lemon juice (to keep avocado fresh)
shredded cheese
For the dressing:
1/4 cup mayo
1/4 cup sour cream
1/2 cup salsa
2 T fresh cilantro
2 t fresh lime juice
(whisk all dressing ingredients together)
In large glass bowl, layer half the lettuce and follow with half of each of the other ingredients ending with half of the dressing. Repeat with other half. Cover tightly overnight. Before serving, top with shredded cheese. (I'm pretty sure I forgot to top our's with cheese.)
Mmmm... dip!
Bean Dip
This is my aunt Holly's specialty, and we always devour it at family functions.
1 - 8oz brick of cream cheese (softened)
1 - 8oz tub of sour cream (cover your eyes, Emily!)
1 can vegetarian refried beans (refried black beans are particularly delicious)
1/2 package of enchilada seasoning or taco seasoning
1 - 16oz jar of salsa
1 - 8 oz bag of shredded cheese (I usually use the Mexcican blend)
Mix the cream cheese, sour cream, beans, and seasoning together. Spread the mixture in two 8" pie pans. Top with salsa and cover with cheese. Bake for 15-20 minutes at 350. Serve with tortilla chips.
Queso
1 can of Ro-tel tomatoes (undrained)
1 small block of velveeta
Cube up the velveeta and mix in tomatoes. Microwave for 5 minutes or until melted, stirring once in the middle. Serve with tortilla chips. (So easy, but so good!)
This is my aunt Holly's specialty, and we always devour it at family functions.
1 - 8oz brick of cream cheese (softened)
1 - 8oz tub of sour cream (cover your eyes, Emily!)
1 can vegetarian refried beans (refried black beans are particularly delicious)
1/2 package of enchilada seasoning or taco seasoning
1 - 16oz jar of salsa
1 - 8 oz bag of shredded cheese (I usually use the Mexcican blend)
Mix the cream cheese, sour cream, beans, and seasoning together. Spread the mixture in two 8" pie pans. Top with salsa and cover with cheese. Bake for 15-20 minutes at 350. Serve with tortilla chips.
Queso
1 can of Ro-tel tomatoes (undrained)
1 small block of velveeta
Cube up the velveeta and mix in tomatoes. Microwave for 5 minutes or until melted, stirring once in the middle. Serve with tortilla chips. (So easy, but so good!)
August Fiesta
I apologize for holding up the blog... I had the girls (and guys) over for a Mexican-inspired dinner in August, but haven't posted my recipes. Now that we've had two more dinners, I figured I really need to figure out this whole blogging thing. I hope this works. (And I hope I can remember the recipes.)
We were excited to show off our almost-finished basement (which 3 months later is still in the same almost-finished state, so this blog isn't the only thing I've been neglecting), so we scheduled the dinner for a Friday night, bought lots of Mexican beer, and invited the guys. For appetizers we had queso and bean dip (which, let's be honest, was the main reason for the Mexican inspiration). For the main course we had potato chimis, a Mexican layer salad, and some other vegetable dish which I will remember the name of when I dig out the recipe. For dessert it was sopapilla cheesecake. We had a lot of fun watching Molly and Dave rock out to Guitar Hero. (And we had a lot of fun watching everyone else try...)
Recipes to follow... TODAY! (I promise!)
We were excited to show off our almost-finished basement (which 3 months later is still in the same almost-finished state, so this blog isn't the only thing I've been neglecting), so we scheduled the dinner for a Friday night, bought lots of Mexican beer, and invited the guys. For appetizers we had queso and bean dip (which, let's be honest, was the main reason for the Mexican inspiration). For the main course we had potato chimis, a Mexican layer salad, and some other vegetable dish which I will remember the name of when I dig out the recipe. For dessert it was sopapilla cheesecake. We had a lot of fun watching Molly and Dave rock out to Guitar Hero. (And we had a lot of fun watching everyone else try...)
Recipes to follow... TODAY! (I promise!)
Sunday, August 23, 2009
Breakfast of champions
Show all
Saturdays are the best. There's no work, sleeping in is a must-do and there's always the Saturday morning lazy breakfast. This weekend Mike & I munched on these waffles. They're relatively healthy and they definitely satisfy the need for something sweet in the morning. Even though these seem like a lot of work because the eggs get separated and the whites get folded in. Believe me; it really makes for a lighter waffle. We topped ours with a blackberry syrup, but feel free to use what you like.
Nutty whole wheat waffles
Ingredients:
1 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3 eggs, separated
1 cup milk
3 Tbsp. butter, melted
1 tsp vanilla extract
1/2 tsp almond extract
1/2 c. chopped nuts (I used walnuts)
Canola or vegetable oil
Special equipment: waffle iron
Directions:
1. In a large bowl combine the dry ingredients and mix with a fork.
2. In a separate, smaller bowl combine egg yolks, milk, butter, and extracts.
3. Beat egg whites to a stiff peak.
4. Pour the milk and egg yolk mixture into the dry ingredients and stir until just combined.
5. Fold in the egg whites and chopped nuts, being careful not to deflate the egg whites.
6. Heat up a waffle iron and lightly oil with canola or vegetable oil.
7. Pour about 2/3 c. of the batter into the waffle iron and cook until the waffle is a golden brown color.
8. Repeat for the remaining batter.
Saturdays are the best. There's no work, sleeping in is a must-do and there's always the Saturday morning lazy breakfast. This weekend Mike & I munched on these waffles. They're relatively healthy and they definitely satisfy the need for something sweet in the morning. Even though these seem like a lot of work because the eggs get separated and the whites get folded in. Believe me; it really makes for a lighter waffle. We topped ours with a blackberry syrup, but feel free to use what you like.
Nutty whole wheat waffles
Ingredients:
1 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3 eggs, separated
1 cup milk
3 Tbsp. butter, melted
1 tsp vanilla extract
1/2 tsp almond extract
1/2 c. chopped nuts (I used walnuts)
Canola or vegetable oil
Special equipment: waffle iron
Directions:
1. In a large bowl combine the dry ingredients and mix with a fork.
2. In a separate, smaller bowl combine egg yolks, milk, butter, and extracts.
3. Beat egg whites to a stiff peak.
4. Pour the milk and egg yolk mixture into the dry ingredients and stir until just combined.
5. Fold in the egg whites and chopped nuts, being careful not to deflate the egg whites.
6. Heat up a waffle iron and lightly oil with canola or vegetable oil.
7. Pour about 2/3 c. of the batter into the waffle iron and cook until the waffle is a golden brown color.
8. Repeat for the remaining batter.
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