Alana's Black Bean and Corn Salsa

Ingredients:

1 (15 ounce) can whole yellow corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained or you can use fresh tomatoes
1/3 cup finely chopped cilantro
1/4 cup red onion, finely chopped
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/8 teaspoon minced garlic
1/4 cup lime juice
1 avocado - peeled, pitted, and diced
1 tsp salt


Directions:

Stir in the yellow corn, black beans,jalapeno, tomatoes, cilantro, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice,and salt. Chill for 2 hours. Add avocado just before serving. Enjoy :)

Stuffed Cabbage Rolls

Ingredients:

2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (10.75 ounce) can condensed tomato soup


Directions:

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often. You can also cook these in a slow cooker on low for 8-9 hours or on high for 4-5 hours. Either way they are very good so Enjoy!!

Watermelon and Strawberry Lemonade

Ingredients:

8 cups cubed seeded watermelon
1 cup fresh strawberries, halved
1/2 cup fresh lemon or lime juice
1 cup white sugar or Sweetner(I use 1/2 sugar and 1/2 Splenda)
2 cups water


Directions:


Combine the watermelon, strawberries, lemon or lime juice, sugar, and water in a blender. Blend until smooth then pour the puree through a strainer into a pitcher. Enjoy!!

Chiles Rellenos in Tomato Sauce

Tomato Sauce Ingredients:

•5 Roma tomatoes
•1 Small onion, halved and wedged
•3 cloves garlic
•1 jalapeno or serrano chile, or to taste
•1 tablespoon chicken bouillon powder
•Salt to taste
•Freshly ground black pepper to taste


Tomato Sauce Directions:

Blend the tomatoes, onion, garlic, and chile in a blender until smooth. Add the chicken bouillon, salt, and pepper, and blend a few more seconds. Pour, and blend a few more seconds. Pour sauce into a small saucepan and simmer over low heat about 10 minutes. Set aside and keep warm while preparing the chiles.


Chiles Rellenos Ingredients:

•4 Poblano chile peppers
•1 white cheese (or any soft white cheese, like Mozarella) I prefer Queso Fresco
•Toothpicks
•4 Eggs
•Salt
•1 Cup flour
•Vegetable oil


Chiles Rellenos Directions:

To remove the skin from the chile, roast it over a burner flame or in a skillet. Roast until the skin bubbles and turns black over the entire chile. Place the chile in a plastic bag and wrap tightly. Repeat the procedure with remaining chiles. After 20-30 minutes, remove each chile and scrape softly with a butter knife to facilitate removing the skin. Rinse chiles to remove any bits of skin as necessary.Vertically slice each chile near the top by the steem. Cut just above the seeds inside the chile and gently pull the seeds to remove them as well as the veins. This will make the chiles less spicy. Fill chiles with thick strips of cheese, but don’t overstuff them, you should be able to seal the chiles easy with a couple of toothpicks per chile or with string. Separate the egg white from the eggs yolks. Beat whites until stiff peaks form. Add a couple pinches of salt and continue beating another minute. Add two eggs yolks and beat until combined. Add the remaining two yolks and beat well.
Heat about 1/4 cup oil in a large skillet set over medium-high heat until hot.
Thoroughly coat a stuffed chile with flour, shaking off any excess. Holding the chile from the stem, dip it in the egg coating until completely covered, letting any excess drain off. Place the chile in the hot oil. Repeat steps with another chile. Using a spoon, drizzle some of the hot oil from the pan over the top of each chile to set the egg coating.After a few minutes when the egg coating turns golden brown underneath, gently flip the chiles to cook the coating on another side. Repeat until the egg coating is golden brown on all sides. Remove the chiles from the skillet and drain on a pepper on a paper towel-lined plate. Repeat the entire process with the remaining two chiles. Serve hot with the tomato sauce. Add rice and beans to complete the meal. Enjoy!!

Fruit Cobbler

Ingredients:


4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar


Directions:


Adjust oven rack to upper-middle position, and heat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired. Enjoy!!

Slow Cooker Pot Roast with Veggies

Ingredients:

1 (3 pound) bottom round roast
ground black pepper to taste
garlic powder to taste
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 baby carrots
6 small new potatoes, halved


Directions:


Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat. Cover, and cook on low for 6 to 8 hours, stirring occasionally. Enjoy!!

Cut up chicken pieces in Pace medium Salsa

This is one of my comfort and quick,easy recipe. There is some days that I am either too tired or too lazy to cook an full meal so on those days I like to make this dish and be done with it. Enjoy :D


Ingredients:


No stick Cooking Spray or you can use regular oil
Goya Adobo All Purpose Seasoning but you can use different kind of seasoning
2-4 boneless skinless chicken breasts, cut up in cubes pieces
1 jar of Pace medium salsa but you can change it from medium to mild or hot for your comfort of spicy


Directions:

Cut up the chicken into smaller cubes pieces and place them in a sprayed or greased skillet over medium to medium-high and sprinkle with the seasoning. Cook until no longer pink about 10 minutes. Drain any liquids from the pan. Return to the burner and add the Pace salsa. Cook for about 5 to 10 minutes,stirring occasionally. You can eat this by itself or you make it a meal by adding rice and beans. I like to make tacos with this dish :)