I'll share my recipes, if you'll share yours - March 12, 2010

14 years ago

Mango Guacamole

Allrecipes.com

Original Recipe Yield 8 servings

Ingredients

â¢ 2 tablespoons minced white onion

â¢ 2 limes, juiced

â¢ 2 serrano chile peppers, or to taste

â¢ 2 limes, juiced

â¢ sea salt to taste

â¢ 4 ripe avocados, peeled and pitted

â¢ 1/4 cup chopped fresh cilantro

â¢ 1 large mango - peeled, seeded, and chopped

Directions

1. Combine the onion and the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for at least 1 hour. Strain and discard the excess juice. Set the onion aside.

2. Grind the Serrano chile peppers, the juice of 2 limes, and salt together in a food processor until no large chunks of pepper remain. Add 1 avocado and process until creamy and smooth; repeat with remaining avocados. Transfer the mixture to a serving bowl; fold the onion, cilantro, and mango into the avocado mixture. Serve at room temperature.

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Comments (2)

Marilyn Sue McClintock
14 years ago
Chicken Enchiladas

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min.

Recipe Yield 8 servings
Ingredients

* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup sour cream
* 1 tablespoon margarine
* 1 onion, chopped or green onion chopped
* 1 teaspoon chili powder
* 2 cups chopped cooked chicken breast
* 1 (4 ounce) can chopped green chile peppers, drained
* 8 (8 inch) flour tortillas
* 1 cup shredded Cheddar cheese

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Sometimes instead of using the chili peppers I just use some sweet peppers, fresh or frozen.

Sue
Jasdip
14 years ago
Grilled Shrimp Fajitias

1/2 lb sliced bacon
1/2 lb uncooked medium shrimp, peeled and deveined
1 medium green pepper, cut into 1" chunks
1 medium red pepper, cut into 1" chunks
1 medium onion, cut into 1" chunks
1/2 cup barbecue sauce
6 8" tortillas, warmed
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup shredded cheese

In a large skillet, cook bacon over medium heat until cooked, but not crisp. Drain on paper towels. Wrap a strip of bacon around each shrimp; secure with toothpicks.

On 6 metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4" from heat for 2-3 minutes each side, or until shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce.

Remove shrimp and vegetables from skewers. Place on one side of each tortilla. Top with lettuce, tomato and shredded cheese; fold over and serve.
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I'll share my recipes, if you'll share yours - March 12, 2010

Comments (2)

Marilyn Sue McClintock

Jasdip

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