I need a pintervention
Mexican Fruit Salad
Ingredients:4 cups strawberries, sliced
2 cups mango, diced
2 cups watermelon, cubed
1 cup pineapple chunks (canned or fresh)
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup pineapple juice
1/4 cup sugar
1/2 teaspoon salt
1- 1 1/2 teaspoon dried ancho chile powder
Directions: Mix all the fruit in a large serving bowl. Add the rest of the ingredients and gently toss until well mixed. Chill for 1 hour. Serve in a frog shaped watermelon (not optional)
I give it:
Not a huge fan of the spices, but it's hard to mess up a fruit salad! Props to my BIL for making this awesome frog serving dish!!
Mexican Stuffed Peppers
Prior to this I had no idea what quinoa was or even how to pronounce it (keen-wah). Apparently its full of protein, so now I'm a fan.
Ingredients:
- 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
- 1c quinoa, uncooked
- 1/2 medium onion, diced
- 1 (15oz) can black beans, drained and rinsed
- 1 roma tomato, seeded and diced
- 1 (4oz) can diced green chiles (don’t drain)
- 1/4c cilantro, minced
- 1/4tsp salt
- 1/4tsp pepper
- olive oil, if desired
- 1/2c Monterrey Jack, grated
- 1/2c cheddar cheese, grated
- 1 recipe red enchilada sauce (or 1 (28oz) can)
- Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
- In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
- Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, 1/4 tsp salt, and 1/4 tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
- Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
- Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.
I give it:
Prep took a long time, but it wasn't that hard (just chopping and boiling). I will definitely make this again!! (it was also good as leftovers, which was a worry of mine. I also ate the left over stuffing by it's self and in a tortilla the next day, super good!)
Baked Cinnamon Churros
(I'm a self-proclaimed churro connoisseur so you know I'm always looking for an excuse to make 'em)Ingredients:
1 sheet frozen pastry puff sheet, thawed (usually they come in a 2 pack . . . if you want to make both sheets, just double the recipe)
1/2 cup sugar2 teaspoons ground cinnamon1/4 cup (1/2 stick) butter, melted
Directions:Preheat oven to 450 degrees F. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. Place strips on a lightly greased parchment paper-lined baking sheet.Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon. Remove pastry sheets from oven and dip in butter, then roll in cinnamon-sugar mixture. Let stand on a wire rack 5 minutes or until dry.Makes 18 churros.
I give it:
Because it uses puff pastries there was more air than dough and I LOVE my dough, so I'd prefer a different dough next time. It was super easy though, so if you need something quick and not fried, this is it!
So all in all, a success! I have actually found a new love for cooking and can't wait for my next recipe. If you have one that you love and think I should try, let me know!
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