Sweet Corn Tamale Cakes

Sweet Corn Tamale Cakes – Cheesecake Factory Copycat

Serves 8-10

For the Salsa Verde:

6 Tomatillos

3 can diced green chilies

3 green onion

½ bunch fresh cilantro

4 ½ teaspoon sugar

¾ teaspoon cumin

¾ t salt

½ t ground pepper

Pulse in food processor, not too thin and not too chunky

For the Pico De Gallo:

4 Large Roma Tomatos diced

4 T Red onion diced

4 T Fresh Cilantro

2 t lime juice

Salt and pepper to taste

You can chop or pulse in food processor

For the Southwestern Sauce:

1 ½ C Mayonnaise

3 t white or applecider vinegar

3 t water

1 ½ t sugar

1 ½ t chili powder

¾ t paprika

¼ - ½ t cayenne pepper

¾ t onion powder

½ t garlic powder

Blend together in blender and put in fridge/squeeze bottle

Sauce for the Chicken:

3 T. chili powder

3 T. ground cinnamon

3 T brown sugar

3 t. cocoa powder

1 1/2 t. salt

3/4 t course black pepper

6 T olive oil

3 T balsamic vinegar

2 packages chicken tenderloins

Season chicken with Sniders or your favorite chicken seasoning.  Cook on medium and brush sauce on chicken as you cook.  Save chicken for assembly

For the Corn Cakes:

4 ½ c frozen sweet corn

1 ½ c butter softened to room temp

9 T sugar

½ t salt

1 ½ C Corn Masa Harina Flour

6 T all purpose flour

Garnish:

Sour Cream

Avocado, diced

Fresh Cilantro

1.    Add 3 Cups frozen corn to food processor until it couarsely pureed.  In a medium bowl add the pureed corn, softened butter, sugar and salt, mix till combined. 

2.    Add masa and flour and mix until no flour streaks remain.  Add the remaining ½ cup frozen corn kernals and mix till evenly distributed/ ( I forgot to add the whole corn)

3.    Measure ½ cup portions of the mixture and use your hands to form them into 3 inch wide patties.  I put them on wax paper on a cookie sheet and made them in advance and kept them in the fridge covered with plastic.

4.    Add olive oil to a large skillet and preheat over medium low. Add patties to the skillet and cook until golden brown, about 5-8 min and then flip and cook the other side until golden brown another 5-8 minutes.

To Assemble

Heat the Salsa Verde in a sauce pan.

Add Salsa Verde to your plate, spread it evenly. Place the corn cakes on top of the warmed salsa verde, next add chicken, and evenly distribute the pico and southwestern sauce on top.  Dollop with sour cream and garnish with avocado and cilantro.

You GOAT, girl Green Bean Salad

Dressing:

1/3 c walnut oil

2 Tbsp rice wine vingar

1 tsp sugar

1/2 tsp kosher salt

1 Tbsp minced shallot

Freshly ground pepper to taste

Salad:

1 Tbsp plush 1/4 tsp kosher salt

1 lb young, tender green beans, trimmed

1/2 c chopped walnuts

2 tsp walnut oil

12 ripe black Mission figs, halved

3 ounces goat cheese

To make the dressing: In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, making sure the sugar dissolves. Set aside.

Fill a large stockpot three-quarters full with water, cover, and bring to a boil. Have ready a large bowl of ice water. Add the 1 T salt to the boiling water, then the beans, and cook until bright green and crisp-tender, 2 to 4 minutes. Drain the beans and plunge into the ice water until cold, about 1 to 2 minutes. Drain, wrap in several layers of paper towels, and place in a plastic bag. Refrigerate until 30 minutes before serving.

Meanwhile, preheat the oven to 325 F. toss the walnuts with the remaining 1/4 tsp salt and the walnut oil. Spread on a rimmed baking sheet and bake until lightly browned, about 8 to 10 minutes. Set aside.

Walnut oil adds an unctuous, nutty-rich flavor to salads. Be sure to refrigerate after opening. Delicate Japanese rice wine vinegar balances this dish perfectly!

Place the beans and figs in a large bowl and toss with the dressing. Divide among individual salad plates. Garnish with the walnuts and crumble some goat cheese on top.

Best Broccoli Ever

4 to 5 pounds of broccoli (I only used like 2 lbs), cut into florets (but relatively big ones.)
Olive Oil
Salt and Pepper
4 garlic cloves
Lemon (zest and juice)
Fresh Parmesan cheese

Preheat your oven to 425° dry the broccoli THOROUGHLY. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.” When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too. 

www.amateurgourmet.com or The Barefoot Contessa.

Olive Cheese Bread

Olive Cheese Bread
Prep Time 10 Minutes
Cook Time 25 Minutes Servings 12

Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
I added parsley sprinkles
basil bunch chopped up
I added 1 cup of mushrooms minced
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Roasted Red Pepper and Goat Cheese Sandwiches / Pea Soup

So my amazingly brave and newly accomplished athlete and chef, Kelly Sharples, had me over for lunch to show off her bad cooking skills. I stole her post from her blog with the recipes of what she made me. It was DELISH!! See below....

In case you missed this episode of Barefoot Contessa, I tried out these recipes of hers and feel like I have hit a gold mine. Not very kid friendly, but if you are a grown up and like interesting flavors, you will LOVE this soup and sandwich combo.

ROASTED RED PEPPER AND GOAT CHEESE SANDWICHES
Barefoot Contessa at Home

Ingredients

4 large red bell peppers
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese at room temperature
8 to 10 large basil leaves
3 thin slices red onion

Directions

Preheat the oven to 500 degrees F.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.



FRESH PEA SOUP
Barefoot Contessa at Home

Ingredients

2 tablespoons unsalted butter
2 cups chopped leeks (wash well), white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche (heavy whipping cream with a little bit of buttermilk – shaken and left at room temp to thicken)
1/2 cup freshly chopped chives
Garlic croutons, for serving

Directions

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

Family Favorite (All six kids eat it!!!)

Quick and Easy Alfredo Sauce
1/2 c butter
1 8oz pkg cream cheese
2 tsp garlic powder
2 c milk
6 oz grated Parmesan cheese
1/8 tsp ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

I also like Lisa's chicken (from her sandwiches) with this, or just plain chicken and broccoli. Lisa's chicken is just a thin chicken breast cooked in a frying pan with olive oil and Italian seasoning sprinkled all over, mmmmm.

My Favorite Soup

Potato Corn Chowder
6 C water
6 medium potatoes (for thicker chowder, add a couple of extra potatoes)
1 med onion, chopped
2 Tbs minced garlic
1 stalk celery, chopped
3 vegetable bullion
1/8 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried oregano
pepper to taste
4 c corn
1/4 c heavy cream
1 Tbs dill
sour cream

*bring water to boil
*add potatoes, onion, garlic and celery
*return water to boil then add bullion and seasonings
*cover and simmer over medium heat for 15-20 min or until potatoes are tender
*cool slightly then remove 2-3 cups of potatoes from stock and set aside
*blend remaining chowder in increments
*reheat over low heat
*add corn and reserved potatoes, simmer, but continually stir for 5 min to ensure that chowder does not stick
*add cream and dill and continue to stir for another 2-3 minutes
*serve with a dollop of sour cream

Marbled Stuffed Twice Baked Potatoes

This recipe is from GI Julian, or Susan if you prefer. Susan is an excellent cook, one of the best I know. Her house is one of my favorite places to eat. Mostly because her food is amazing, but also because the Julians make me feel so welcome that I think I am home!

Marbled Stuffed Twice Baked Potatoes 4 Lg. russet potatoes

1 Lg. sweet potato
1/4 c. sour cream
3 T. unsalted butter, cut into pieces
2 scallions, thinly sliced
3/4 c. shredded sharp cheddar cheese
Pinch of freshly grated nutmeg
Extra-Virgin olive oil, for brushing

Preheat oven to 400 degrees. Put the russet and sweet potatoes directly on the oven rack and bake 30 min. Pierce each potato a few times with a fork and continue to bake until tender. 15-20 min. more for the sweet potato and 20-25 min. more for the russets. Let cool slightly.

Peel the potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet, cutting lengthwise. Scoop most of the flesh into another bowl and leave shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cheese, nutmeg, 1 1/4 t. salt and pepper to taste. Gently fold in the sweet potato.

Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with remaining 1/4 c. cheese.

Reduce oven temp. to 375. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25-30 min.


These potatoes were so good that I thought we needed to see them again!

The Spaghetti Sauce that isn't quite as famous as James Dashner but almost.

James Dashner was my very first date and honestly he has always been more like a brother to me than anything else. In fact I think after he took me to TCBY for our date, he went on another date with the girl he really liked. Which I'm sure was fine with me. But Jamie, as I remember him as, is now the most famous person I have ever dated. He is the author of "The Maze Runner" and the sequel to that book- "The Scorch Trials" comes out this week. So I thought it only fitting that this recipe carry his name this week. Because this is one of my most requested-"famous" if you will- recipes. And although it isn't as famous as James, it is more tasty.

The Spaghetti Sauce that isn't quite as famous as James Dashner but almost

22 cups raw, peeled blended tomates- To peel tomatoes, bring water almost to a boil in a large pan. Submerge tomatoes for a few minutes. Then remove and let cool or put in a bowl of cool water. The skins should come off easily. Put tomatoes in a blender, puree and then put into a large pot. Repeat this process until you have 22 cups. Also I usually use roma tomatoes. They make the thickest sauce.

4 onions chopped or 1 c. dry onions

4 cans tomato paste- the small ones.

2 tbsp. salt

2 tbsp. sugar

4 tbsp. oregano

4 tbsp. basil

4 cloves of garlic or 1 tsp. garlic powder

2 bay leaves

After you have 22 cups of blended tomatoes in a large pot, add the remaining ingredients. Bring to a boil and ccok for 30 minutes. Then put sauce in pint or quart jars. Wipe off lid of jar and put new lids on. Then put your rings on. Process pints for 20 minutes and quarts for 25 minutes in a boiling water bath. This recipe makes about 6 quarts or 12 pints.

You can use this sauce wherever you would use a marinara or spaghetti sauce... for regular spaghetti, pizza, lasagna, meatball subs, chicken parmigana, etc. One trick Eric taught me with this sauce is when you are warming it up to add to your dishes add about a tsp. of sugar and a tsp. of either balsamic or red wine vinegar. (If you are using a full quart add a TBSP of each.) The sugar softens the acidity of the tomatoes and the vinegar adds a depth of flavor. Doing this will make your sauce even more famous than James Dashner!

DJ's Sweet Lips Farewell No-Pasta Pasta Salad

DJ is 19 and I am 35 so it is chronologically impossible for me to have dated him 15 years ago during my dating years. But believe you me if I was a single 18 or 19 year old I would want to. And apparently there are several ladies who are 18 or 19 who share my same sentiment. Especially since the day before his mission farewell he was kissed by two different girls within 5 minutes and neither one of them were girls he was dating at the time. And, yes, you read right they kissed him, not the other way around. With no warning at all and without seeing the other one do it, two girls separately walked right up to him, planted a big one right on his sweet lips, said "See you tomorrow" and walked away. In my mind that story is epic and I didn't even see it. I only heard about it and besides this salad, it was the most talked about thing at his post farewell lunch which is where I took this salad. And since DJ's sweet lips will be having a 2 year hiatus you might as well put this salad to your sweet lips instead. It is a great, different salad you can take to gatherings such as these that will have all your guests talking about almost as much as ... well, you know!;) (Can you imagine how big that story is going to get in the MTC?)
DJ's Sweet Lips Farewell No-Pasta Pasta Salad
1 bag of Fritos Honey BBQ twisted chips
1 c. corn- in the summer I use two fresh corn kernels cut straight from the cob, but I'm sure you could use frozen. Just thaw-don't cook.
1 yellow, red or orange pepper- chopped. Just one-not all three!
1/2 red onion- chopped
2 medium tomatoes- diced
1 avocado- diced
small can of sliced olives- when I made this all I had was chopped olives and I just used 1/2 a can
Can of black beans, drained
8oz. bottle of Catalina or French dressing
Mix all above together. The chips will soften a little bit in the dressing so if you want them crunchy mix right before serving. What makes this salad so different and "buzz-worthy" is people dish it up thinking it is pasta salad but are pleasantly surprised when the "pasta" is actually crunchy... in a good way!

Dan Hagerty Shamrock Soup

Necessity is the mother of invention and out of necessity I needed to find a recipe that used up a big bag of asparagus. I bought it at Costco last week, thinking I would use it for a few meals during the upcoming week. But it had been over a week and I hadn't opened it yet. Luckily I found this asparagus soup recipe that called for 2 lbs of asparagus. So I made this soup knowing full well my children aren't crazy about asparagus or any kind of green soup. But again necessity is the mother of invention so I decided to call it "Shamrock Soup" and at least try to get them to taste it using a gimmicky name. And it worked... somewhat. The non-picky eaters in my house ate it and said it was good. And as far as the "boyfriend" name- Dan Hagerty- this recipe was christened after him solely because Hagerty is an Irish name. Some may be skeptical and think I just made up this name to go with my recipe and that I didn't ever go out with a "Dan Hagerty" but I say it is the luck of the Irish that I actually did. And if your family is just a wee-bit adventurous they would enjoy this soup on St. Patrick's Day.

2 lbs asparagus, cut off and throw away tough ends of asparagus. This is usually the bottom 1 or 2 inches of the asparagus. Then cut tips off and set aside. Then chop up remaining stems into 1/2 inch pieces.

3 TBSP. butter

2 small leeks, halved lengthwise and sliced thin

3 1/2 cups chicken broth

1/2 c. frozen peas

2 TBSP. Parmesan cheese

1/4 c. heavy cream, plus more for drizzling

1/2 tsp. lemon juice

salt and pepper

Melt 1 1/2 TBSP. butter in soup pot over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Take out of pot and set aside.

Add remaining butter, asparagus pieces, leeks, 1/2 tsp. salt and 1/8 tsp. pepper to pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.

Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan cheese. Puree soup in blender in 2 batches and return to pot. Stir in cream and lemon juice and cook until heated through, about 2 minutes. Season with salt and pepper.

When I served the soup to my kids I drizzled a little more cream on top. I attempted to make it look like a shamrock to boost the gimmick-factor, but apparently you need a really steady hand to do this. I also topped mine and my husband's soup with the sauted asparagus tips but I didn't on my kids because if they got any idea that they were actually eating asparagus- then my irish luck would wear off quickly!

Happy St. Patrick's Day Eating!

Craig's Ray of Sunshine Salad

So I take liberties with naming my recipes. This one again is not named after a boy I dated, but someone in my family not only dated him, but also married him as well. So it counts. And that "someone" who dated him was my mother-in-law. Yes, folks- Craig Ray is my father-in-law, but I don't think anyone every calls him Craig Ray except maybe his mother use to. But maybe I'll start that tradition. He seems like the type who would appreciate it. ;)

I recently took this salad to a family dinner and Craig Ray- see how it is catching on- proclaimed this salad "The Best Salad He Has Ever Tasted." So I guess it doesn't take much to win my affection because I immediately decided this salad was to be named after him. And his middle name of Ray just begged to be included. So basically the universe declared "The Best Salad Ever" as:

Craig's Ray of Sunshine Salad

Lettuce- whatever kind you like- I used a mix of red leaf and spinach.

1 pear, diced

1 apple, diced

1 avocado, diced

1 shallot, thinly sliced

Almonds slices- toasted. I bought some that were already toasted with a slight sweet coating. You could probably use any kind- just not a savory flavor.

Crumbled feta cheese

Briannas Poppy seed Dressing

Combine all the above ingredients together and sit back and wait for the compliments to come pouring in!

I Artichoke You, Tyler Stillman for taking away my Virgin Lips Dip

I am posting in behalf of Amber who contributed this yummy dip to our cooking club this month. So needless to say, I didn't date Tyler Stillman but it sure sounds like Amber did or something close to it. It seems safe to say that Amber would rather have this dip on lips than Tyler Stillman

I Artichoke you, Tyler Stillman for taking away my Virgin Lips Dip

1/2 c sour cream
1/2 c mayonnaise

1/2 c Parmesan cheese, grated

1/2 c mozzarella cheese, cubed

1 1/2 tsp garlic, minced

1 package spinach, thawed and squeezed of its juices

14 ounce can artichoke hearts, chopped

Combine all ingredients. Place in shallow casserole dish. You can either bake dip for about 15-20 minutes at 325 or heat in the microwave for a few minutes. Serve with a variety of veggies or chips and crackers.

Chris Tingey Hummus Dip

I don't remember a lot about Chris Tingey. I think he was kind of non-descript. But this hummus is anything but non-descript. It is makes your mouth "tingle" because of the raw garlic in it- which is why Chris Tingey got chosen to represent this dish.

1 can garbanzo beans, drained

1 clove crushed garlic

5-7 fresh basil leaves

2 Tbsp. olive oil

Juice of half a lemon

Salt to taste

Combine all ingredients in a food processor. You can add more olive oil if it is too thick. Serve with pita chips or your favorite veggies.

Pineapple Black Bean Enchiladas

Great meatless dish. I just layered the tortillas and filling like a big birthday cake because my pan happened to be round. It was quick and easy. I may just do it every time. To see how I cooked it got to my blog.

Pineapple-black bean enchiladas
2 teas veg. oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (1 cup)
1 20 oz can pineapple tidbits, drained
½ cup pineapple juice, reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can chopped green chilies
1 teas salt
½ cup chopped fresh cilantro
3 cup shredded cheddar cheese
1 10 oz can mild enchilada sauce
8 wheat flour tortillas
½ cup sour cream
8 teas chopped fresh cilantro
Heat oven to 350 degrees. Spray a 9x13 glass pan with oil. Heat oil in a skillet. Add onion and pepper, cook 4-5 min. or until soft. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of the cheese.
Spread 1 Tb. Enchilada sauce on each tortilla. Spoon about ¾ cup mixture over sauce on each . Roll up tortillas; place seam side down in baking dish.
In small bow. Mix reserved 1/3 cup juice and remaining enchilada sauce, pour over entire surface of enchiladas. Sprinkle with remaining cheese. Cover with oil sprayed sheet of foil, sealing tightly. Back 35-40 min. remove foil during last 5-10 min. Top each enchilada with 1 T sour cream and 1 teas. Cilantro. Serves 8.

Moroccan Lentil Soup

Ingredients

2 onions, chopped

2 clovs garlic, minced

1 tsp grated fresh ginger/canned crushed ginger from Trader Joe's

6 cups water

1 cup lentils

1 15 oz can garbanzo beans, drained

1 19 oz can canellini beans

1 can diced tomatoes

1/2 cup diced carrots

1/2 cup chopped celery

1 tsp garam masala (see recipe)

1 1/2 tsp ground cardamom

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

1 Tbsp olive oil

Garam Masala (Indian spice mixture)

1 T ground coriander

2 t black pepper

2 t ground cardamom

1 t  cinnamon

1 t ground cloves

Preparation

Saute onions, garlic & ginger in a little olive oil app 5 minutes.

Add water, lentils, beans, tomatoes, vegetables and spices.  

Bring to a boil for a few minutes then simmer 1 to 1/2 hours or longer, til lentils are soft.

Puree half the soup and return to pot.  

Add 2 Tbsp to 1/4 cup fresh lemon juice and about  1/4 cup cilantro to taste.  Freshens it up!

Mike Bean Burritos

So I am kind of cheating with this one because I never really dated Mike Bean, but we were really good friends in college and who elses name would I use for bean burritos?!? I think one of the reasons I never dated him was because he was about 3 inches shorter than me and I needed a man who could hold me, not the other way around. Maybe he would have been taller if he had eaten more beans!
This is a really good vegetarian meal and these are also awesome to freeze and have on hand.
3/4 c. rice (white or brown)
2 Tbs olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed for less heat)
1/2 tsp. cumin
salt and pepper
3 Tbs. tomato paste
3 can (15oz. each) pinto beans, drained and rinsed
1 1/4 c. frozen corn kernels
6 green onions, thinly sliced
8 burrito size flour tortillas ( I use the ones you buy at Costco and cook up yourself.)
2 c. shredded cheese- cheddar or Monterey Jack
Salsa, sour cream and avocado- optional

Cook rice and tortillas according to directions. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno and cumin. Season with salt and pepper. Cook, stirring occasionally, until golden. Add tomato paste and cook, stirring 1 minute. Add beans and 1 1/2 c. water, bring to boil. Reduce heat to medium and simmer, stirring occasionally until thickened- about 10to12 minutes. Add corn and heat through- about 2-3 minutes. Remove from heat and add green onions.
Assembling the burritos:
Mound 1/4 c. rice, 3/4 c. bean mixture and 1/4 c. cheese on one side of tortilla. Fold and hold in sides. starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down.
You can serve them immediately with salsa, sour cream and avocado or individually wrap them in plastic and freeze for up to 3 months. To reheat put in microwave for 3 minutes.

Roasted Asparagus

I love love love asparagus! I just can't get enough of it. I think this is my favorite way to cook it cuz its so easy and amazingly delicious.


Wash asparagus and cut off ends. Place all asparagus on a cookie sheet, toss in olive oil, sea salt and cracked pepper. Cook uncovered on 400 for 12 minutes. Then turn oven to broil and cook for 2 additional minutes.

Sweet and Spicy Pumpkin Seeds

For my very first post I thought I would bo seasonal and give you something to do with all those seeds.
Sweet and Spicy Pumpkin Seeds
1 cup seeds, free of slime but don't wash
5 T sugar
1/4 t. salt
1/4 t. cumin
1/4 t. cinnamon
1/4 t. ginger
pinch cyenne
1 1/2 T. peanut oil
Bake seeds on a parchment lined cookie sheet for 1 hour at 250 degrees
In med bowl combine 3 T Sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat oil in skillet over high heat. Add pumpkin seeds and 2 T sugar, cook until sugar melts and seeds begin to carmelize, 45-60 seconds. Transfer to bowl with spices and stir. Let cool. Stores for one week in airtight container.

Black Bean Burritos

Black Bean Burritos
Ingredients
flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally.Pour beans into skillet, cook 3 minutes stirring.Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately