Argentine Empanadas

Mango Salsa Chicken Tacos

Garlic Bread with Cheese

INGREDIENTS:
1 load French bread, sliced
1/3 cup butter, softened
1 tablespoons Johnny's Garlic Spread and Seasoning
shredded mozzarella (optional)
shredded parmesan (optional)

DIRECTIONS:
Mix butter and seasoning together. Spread on bread. Sprinkle with cheese (optional)

Fettuccine Alfredo (Pioneer Woman)

Ingredients

• 1 pound Fettuccine Noodles
• 1 stick Butter
• 1 cup Heavy Cream
• Salt and Pepper to taste
• 2 cups Freshly Grated Parmesan Cheese

Directions ( Default | Numbered )

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad.

Enchiladas

Party in your mouth Chili

2 T coconut oil
2 cloves garlic, minced
1 chopped onion
1/2 chopped green bell pepper
1/2 chopped red bell pepper
2 chopped carrots
2 chopped celery ribs
1 c. frozen corn
1 tsp. cumin
1/2 tsp. ground coriander
1 tsp. chili powder
2 tsp. sea salt
1/2 tsp. black pepper
28 oz. diced tomatoes
15 oz crushed tomatoes

15 oz. kidney beans (rinsed & drained)
15 oz. black beans (rinsed & drained)
15 oz. red beans (rinsed & drained)
[Note: I always cook my own beans in the crockpot, so I just use the equivalent of red and black beans mixed together.]
2 1/2 c. water
1/2 c. barley

Sauté vegetables and spices in oil in a large pot for 10 min. or until tender (add a little water if veggies stick to pan).
Stir in remaining ingredients.
Simmer, covered, over medium-low for 30 min. Stir and cook an additional 20-30 min, until veggies are cooked through. Double-check the barley to make sure that it is soft.

Makes 8-10 servings (leftovers freeze well)

Quiche

Baked Ziti with Pesto

Ingredients

• 1/2 pound ziti
• 2 tablespoons cooking oil
• 1 onion chopped
• 2 cloves garlic minced
• 2 cups canned crushed tomatoes in thick puree
• 1/4 teaspoon salt
• 1 bay leaf
• 1/2 teaspoon fresh-ground black pepper
• 1 cup ricotta cheese
• 1 1/2 cups grated, packaged mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/4 cup store-bought or homemade pesto

Directions

Heat the oven to 350°. Oil an 8-by-8-inch baking dish.

In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked. Drain. Rinse with cold water and drain again thoroughly.

In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.

In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.

Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan. Drizzle with the remaining 1/2 tablespoon oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.

Homemade Pesto Sauce

Ingredients:

1 large pkg. fresh basil, leaves only

1 lb. spinach, lightly steamed

1/4 c. olive oil

1 large tomato or 2 Roma tomatoes

4 oz. shredded Parmesan cheese

3 cloves garlic

1/2 c. walnuts

Sea salt to taste

Puree the spinach, basil, oil, tomatoes, cheese, garlic, salt, and walnuts in a high-powered blender. Serve tossed with 1.5 lbs. cooked pasta. I also added roasted zucchini and rotisserie chicken.

Sundance Tortilla Soup

Ingredients

• olive oil
• 1/2 jalapeno minced
• 1 medium red onion diced
• 1 red bell pepper
• 2 14.5oz cans chicken/vegetable broth
• 1 28 oz. can diced tomatoes
• 1 teaspoon cumin
• Salt and pepper to taste
• 16 oz. bag frozen corn
• 1-2 cans black beans
• 1/2 cup chopped cilantro
• 1 cooked and shredded chicken breast

• tortilla chips  (optional)
• avocados (optional)
• cheddar cheese (optional)
• sour cream (optional)
• lime wedges (optional)

Directions

In a large sauce pan heat oil over medium heat. Add jalapeno, onion, tomatoes and corn. Cook about 15 minutes, stirring until all vegetables are soft.

Add chicken broth, diced tomatoes, cumin, salt, and pepper. Cook on medium low heat.

Add corn and black beans

10 minutes before serving add cilantro and cooked chicken.

Serve with: lime wedges, cheese, sour cream, avocados, and tortilla chips.

Coconut Curry

1 T coconut oil
1 onion, diced
2 carrots, sliced
1 rib celery, sliced
1/2 zucchini, sliced
1/2 lb. mushrooms, trimmed and sliced
1/2 bunch green onions, sliced
2 tsp. curry powder
1 can unsweetened coconut milk
2 T tomato paste
14.5 oz. can diced tomatoes
1/4 bunch cilantro, chopped

In pot, heat oil and saute vegetables over medium heat until onions are translucent, about 7 minutes. Add curry powder and cook for 1 minute. Stir in coconut milk, tomatoes and tomato paste. Cook for 5 minutes, until slightly thickened. Add cilantro. Serve over rice.