Wednesday, July 11, 2012

Enchilada Casser-Ole!

Enchilada Casser-Ole!

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Yield: 8 servings.


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Coconut Lime Cheesecake Bars

Yum! I wish I would have had some heavy cream on hand. I think some coconut whipped cream (just add 2 tsp.coconut extract to your regular whipped cream recipe) would have made these even better.

Coconut Lime Cheesecake Bars
Recipe & photo from add a pinch

Ingredients
1 3/4 cup graham cracker crumbs
2 tablespoons sugar
6 tablespoons melted butter
pinch of salt
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 tablespoon lime zest
1 1/2 tablespoons lime juice
1 1/2 teaspoons vanilla
3 eggs
1/2 cup flake coconut

Instructions
1. Preheat oven to 350 degrees Fahrenheit.
2. To make crust: Mix together graham cracker crumbs, 2 tablespoons sugar, melted butter, and salt. Press into the bottom of a 9x13 baking dish. Set aside.
3. To make cheesecake filling: Cream together the cream cheese, sugar, and flour until well combined. Add in lime zest, lime juice and vanilla and cream together until smooth. Add in the eggs, one at a time, combining completely before adding the next egg. Stir in coconut flakes. Spread over graham cracker crust mixture.
4. Bake for about 30 to 45 minutes. Let cool on wire rack and refrigerate.


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Friday, July 6, 2012

Strawberry Ice Cream

strawberry ice cream

1 pint fresh strawberries, hulled and chopped
1 tablespoon fresh lemon juice
2 large eggs
1 cup sugar, divided
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract

Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.

In large mixing bowl beat eggs until light and fluffy, about 2 minutes.

Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.

Add strawberries with juice and mix well.

Gently stir in whipping cream just until combined.

Pour into ice cream maker and follow manufacturer's instructions.


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Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nuts

Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nuts

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)
Heavy cream

Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan or wok. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

Add the pasta to the pan, along with the roasted squash mixture. Crumble in the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in the cheese and a few splashes of heavy cream and serve.

(if your pan is not large enough you can split the frying into two portions. Also, the cream was not part of the original recipe and is optional, but I found it added just the right touch.)


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