Sarah moved into a home! Hooray! Since we are even further apart from each other, Meesha and Sarah decided to split the group of recipe club goers and make it every other month for each group. If you feel totally jilted and would love to come every month, you are more than welcome! Just let us know and we can send you the evite for both. We also decided for these hot summer months, that we'll have them during the day and at the pool! Awesome! We apologize, in advance, to those who have work during the day and can't make it, but we'll be back to our evenings later on.
We had our first recipe club from this split over at Meesha's house for a fun day at the pool and some delicious Mexican food. Here are the yummy recipes:
Cinnamon Tortilla Chips with Strawberry Salsa
Serves 8-10
Tortilla Chips
8 Large Flour Tortillas
Water
Cinnamon and Sugar
Non-stick Cooking Spray
Strawberry Salsa
2 Granny Smith Apples
2 Kiwis
1 Med. Orange
1 (10 oz) Package of frozen sweetened strawberries - sliced
Directions
Preheat oven to 475 F. Combine sugar and cinnamon in a small bowl (I like to put a mixture in a shaker to sprinkle it on easier). Spray tortillas with water (spray bottle) and sprinkle with cinnamon-sugar mixture. Use a pizza cutter and cut the tortilla into wedges. Spray baking sheet with non-stick cooking spray and lay slices in single layer on baking sheet. Bake 3-5 minutes (or until golden brown). Cool on rack or paper towels.
Peel and chop apples, kiwi, and orange. Place in medium size bowl. Place partially thawed (or thawed) strawberries in blender for about 5-10 seconds. Combine with chopped fruit and stir. ENJOY!
Chicken Enchiladas
Makes 10 Enchiladas
Ingredients
2 cups chopped cooked chicken
1 cup sour cream
1 (7 oz) can chopped green chilies
1 cup chopped onion
2 Tbsp butter
1/2 tsp salt
4 cups shredded Monterey Jack cheese
10 flour tortillas
1 (15 oz) can mild enchilada sauce
Green onions to garnish, chopped
Directions
Combine chicken, sour cream, and green chilies. Set aside. In another pan, saute onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spool about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in 2 greased 9x13-inch pans (5 enchiladas per pan). Cover with remaining shredded cheese (1 cup per pan). Bake uncovered at 350 F for 20 to 30 minutes. Garnish with chopped green onions.
Vegetarian Black Bean Taquitos
From Our Best Bites cookbook
Makes 14-16 corn tortillas or 10-12 flour/wheat tortillas
Ingredients
1 (14 oz) can black beans, rinsed and drained
2 Tbsp bottle salsa
1 garlic clove, minced (I just use jarred minced garlic 1/2 tsp = 1 clove)
1/2 tsp cumin (I used 1/4 tsp since its a strong spice)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 Tbsp fresh lime juice
1 (10 oz) box frozen spinach, thawed, drained, and roughly chopped (I've never seen boxed fz spinach...so I just grabbed a handful or two from the bag)
3/4 cup frozen corn kernels
1/2 cup diced roasted red peppers (I found it by the olives in a jar)
1 cup shredded cheese (Monterey Jack, pepper jack, or cheddar)
8-10 soft-taco sized whole wheat tortillas
Feel free to add any meat of your liking. I've used chopped chicken and it was delicious as well!
Directions
Preheat oven to 425 F. Place 3/4 cup of the beans in a food processor (or blender) with the salsa, garlic, cumin, salt, pepper, and lime juice. Process until mostly smooth. Transfer the mixture to a medium bowl and add remaining ingredients (except the tortillas), including the rest of the beans. Mix together.
Place about 1/4 cup of the bean mixture on each tortilla. Roll up the tortillas and spray with non-stick cooking spray. (Sprinkle with a little bit of salt too) Bake in preheated oven for 20-25 minutes or until edges are golden brown and crisp. (Mine cooked in 10 minutes...maybe since I have a gas oven?) Serve with Creamy Cilantro-Lime Ranch Dressing for dipping.
Creamy Cilantro-Lime Ranch Dressing
Also from Our Best Bites cookbook
Ingredients
1 cup mayonnaise
1/2 cup milk or buttermilk
1 lime, juiced (about 2 Tbsp) I've found that if you cut the lime in half width-wise, place it in your palm, and use a spoon scraping it around you get a lot more juice than just squeezing it. Does that make sense?
1 packet of Hidden Valley Ranch dressing mix (ignore the directions on the packet)
2 cloves garlic, roughly chopped (1 tsp jarred)
1/2 cup roughly chopped cilantro
1/4 cup green salsa (La Costena or Herdez brands are the most common)
Hot sauce (like Cholula or Tabasco) to taste
Directions
Combine mayonnaise, milk, lime juice, and the contents of the packet of ranch dressing in a blender. Add garlic, cilantro, and green salsa and blend to thoroughly mix all the ingredients. Season with hot sauce, if desired. If possible, refrigerate for several hours to allow the dressing to thicken and the flavors to meld.
Roasted Poblano Quesadillas
Recipe courtesy of Rachael Ray
Serves 4
Prep time: 20 min. Cook time: 15 min
Ingredients
2 large poblanos
4 tsp extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese
Directions
Heat the broiler on high.
Char the poblanos under the broiler to blacken their skins on all sides, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand for 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over med-high heat. Add a drizzle of extra-virgin olive oil and add tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
Thanks for your delicious recipes and lovely company group 1!
(If you don't see your recipe, please email Meesha or Sarah with your recipe and we'll get it on here asap! Thanks!)
For July, we'll have group 2 over for a pool party as well! Watch for the e-vite!
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