These are so delicious! Thanks for another great recipe Stefany!
Southwest Egg Rolls
2-1/2 cups shredded cooked chicken
1-1/2 cups (6 ounces) shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon lime juice
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep-fat frying
1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel or 1 tsp lime juice
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce)
Monday, April 27, 2009
My friend Stefany had my family over for dinner last night and she made these amazing fajitas. The marinade is awesome and gives so much flavor to the steak and chicken. I think these are the best fajitas I've ever had!
Better Than Chili's Fajitas
1/4 c lime juice
2 Tbs olive oil
2 Tbs soy sauce
1 tsp salt
1/2 tsp liquid smoke flavoring
1/2 tsp cayenne pepper
4 cloves garlic
1/4 tsp black pepper
1 lb boneless skinless chicken breast or 1 lb. sirloin steak
Marinate the chicken or steak at least 2 hours or overnight in fridge (the longer the better). Grill chicken/steak over medium high flame for 4-5 minutes on each side until cooked through. Cut into thin strips.
In the meantime mix together:
1/2 tsp lime juice
2 T water
1/2 tsp soy sauce
1/4 tsp liquid smoke
dash of salt and pepper
1 T olive oil
Place in a large skillet and add:
1 large white spanish onion (cut into strips)
1 green pepper (cut into strips)
1 red pepper (cut into strips)
Cook until slightly blackened. Add the chicken strips and serve on warm tortillas and top with sour cream, cheese, guacamole, etc!
This is a great dessert to make when you have company over and who doesn't like chocolate and fruit together? Just a couple tips for this recipe, cut the brownies into squares BEFORE you put the fruit on. That way you won't have to cut through the fruit and it won't look like a mess! Drizzle the chocolate syrup over just before serving, otherwise it kind of melts and spreads and doesn't look as nice.
1 brownie mix (13X9 pan size)
1 8oz. pkg. cream cheese, softened
1 small can crushed pineapple
1/2 c. sugar
Sliced strawberries and bananas
Prepare and bake brownie mix according to directions, let cool completely. Beat together cream cheese and sugar, stir in pineapple. Spread over brownie going all of the way to the edge. Cut into squares. Place bananas and strawberries all over cream cheese layer. Serve on small plates and drizzle chocolate syrup over.
Thursday, April 23, 2009
I will now refer you to my earlier post last August titled Fabulous Fudge Cupcakes. I would highly encourage making that recipe with these frostings, it's to die for! Just a warning the cupcakes will come out flat, I like them that way, they are fudgey. If you would prefer a lighter and more rounded cupcake, add 1/2 c. flour to the recipe. Now for the frostings, they are delicious! If you like cream cheese frosting and chocolate you will love this recipe. I like my frosting sweet, but if you prefer more of a dark chocolate taste, only add 1/2 c. powdered sugar instead of 2 cups. The peanut butter and chocolate combo is one of my favorites, they look a little lumpy because I ran out of smooth peanut butter and had to use crunchy!
Chocolate Cream Cheese Frosting
1 8 oz. package cream cheese
2 c. powdered sugar
1/4 c. heavy whipping cream
1 c. semi sweet chocolate chips
1/4 c. milk
In a double broiler melt chips and heavy cream, stir until smooth, remove from heat
In a mixing bowl cream together cream cheese and sugar until smooth, slowly add the chocolate mixture. Add the milk until you reach the right consistency, beating just until smooth.
Peanut Butter Frosting
1 c. powdered sugar
1 c. creamy peanut butter
5 Tbs. butter, softened
3/4 tsp vanilla
1/3 c. heavy whipping cream
In bowl combine the sugar, peanut butter, butter, and vanilla with an electric mixer on medium speed until smooth. Add the whipping cream and beat on high speed until light and smooth.
Thank you Pioneer Woman for this recipe! I've tried lots of chicken salad recipes and this one is my favorite. There are so many flavor combinations in here that make it good. I added the dill called for in the recipe, but I think next time I'll try a little fresh basil and parsley (I love that combo) instead.
2 c. cooked and chopped chicken (I bought a small roasted chicken and took it off of that, it tasted great and saved time!)
2 stalks celery, chopped
2 green onions, chopped
1 1/2 c. grapes, cut in half
1 Tbs. fresh dill, minced or herb of your choice
1/2 c. mayo
1/2 c. sour cream (plain yogurt can be used too)
1 Tbs. brown sugar
1 1/2 Tbs. lemon juice
Chop all of the fruit and veggies and place in bowl with chicken.
In another bowl stir together mayo, sour cream, lemon juice, brown sugar, and salt and pepper to taste. When the dressing tastes right (must taste for appropriate saltiness!) pour it over the chicken mixture and stir gently until well combined. Allow the salad to chill for several hours and serve over lettuce, in a croissant, pita pocket, on bread slices, etc..... :)
Monday, April 13, 2009
I love making these, they are so cute! They also taste really good too.
Mini Key Lime Pies
1 box (4 serving size) vanilla instant pudding
1 1/2 c. whipping cream
1/4 c. key lime or regular lime juice
green food color
1 1/2 c. powdered sugar
1 box Betty Crocker Supermoist white cake mix
mini size baking cups
Betty Crocker Whipped fluffy white frosting
1 Tbs lime juice
1/2 tsp grated lime zest
In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 72 mini-size muffin cups (if you don't have three mini muffin pans, just bake one pan at a time, cover the batter between bakings) Make cake batter as directed on box. Spoon about 1 tablespoonful batter into each muffin cup. (Muffin cups will be about 1/2 full.) Refrigerate remaining batter. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake (I like to use a cake frosting bag and tip for this, but you could just as easily use a ziploc bag with the corner snipped off).
Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.
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