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Friday, 04 July 2008 07:01 |
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Enjoy this chicken casserole recipe with its peppy southwestern
flavor.
1 tablespoon vegetable oil 1 pound boneless, skinless chicken
breast halves, cut into 1-inch pieces 1 (16 oz.) bag frozen
corn, broccoli, and red pepper 1 (15 oz.) can black beans,
rinsed and drained 1 cup thick and chunky salsa 2 cups tortilla
chips, coarsely crushed 1 cup cheddar cheese, shredded
Directions
Heat oil in 10-inch skillet over medium-high heat. Cook chicken
in oil, stirring occasionally, until brown.
Stir in vegetables, beans and salsa; reduce heat to medium.
Cover and cook 6 to 8 minutes, stirring occasionally, until
vegetables are crisp but slightly tender.
Top with tortilla chips and cheese. Cover and cook about 2
minutes or until cheese is melted.
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Friday, 04 July 2008 03:01 |
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These taco cookies look really cute, are fun to make, and best
of all, taste great!
1 (18 oz.) pkg. Refrigerated sugar cookies 1 cup whipping cream
2 tablespoons sugar ½ teaspoon cinnamon ¼ teaspoon almond
extract 1 tablespoon powdered sugar 3 cups assorted fresh
berries 1/3 cup chocolate flavored syrup 2 tablespoons sliced
almonds (optional)
Directions
Preheat oven to 350 degrees.
Roll a 15-inch sheet of foil into a 15-inch log 1 ½ inches in
diameter.
Cut 16 (1/4-inch) slices from cookie dough (wrap remaining
cookie dough in plastic wrap and refrigerate for another use).
Place 4 slices on ungreased cookie sheet; press each slice into
3-inch round.
Bake slices 5 to 7 minutes or until light golden brown around
edges.
Immediately remove cookies from cookie sheet and place over foil
log, pressing gently to form into taco shell shape. Cool
completely while baking next 4 slices.
Remove cooled cookies from foil log and place on wire racks.
Repeat with remaining slices.
In a small bowl, combine whipping cream, sugar, cinnamon, and
almond extract; beat until soft peaks form.
Place cookie shells on dessert plates. Sprinkle shells with
powdered sugar. Fill shells with berries. Top with whipped
cream. Drizzle with chocolate. Garnish with nuts.
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Thursday, 03 July 2008 06:00 |
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Instead of the usual tacos, why not try this delicious taco soup
featuring fresh roast beef and salsa?
1 cup mild salsa ¼ cup red or green bell pepper, chopped ½
teaspoon ground red chilies or chili powder 1 (14 ½ oz.) can
ready-to-serve chicken broth 6 corn tortillas, cut into ½-inch
strips ½ pound cooked deli roast beef, cut into 1-inch pieces 1
large tomato, chopped
Directions
Preheat oven to 425 degrees.
Mix salsa, bell pepper, chilies (or chili powder), and broth in
a 2-quart saucepan. Heat to boiling; reduce heat. Simmer
uncovered for 15 minutes.
While mixture is simmering, place tortilla strips in ungreased
jelly roll pan. Bake 5 to 8 minutes, or until crisp.
Divide beef and tortilla strips among 4 soup bowls. Pour soup
over beef and tortilla strips. Top with tomatoes.
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