How to Cooking Tips

By

Fajitas Primavera

A fajita is a term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. (Wikipedia)

Wrap up this delicious assortment of flavors. Stuffed with a variety of colorful and nutrient-packed canned vegetables, as well as fresh herbs and spices, this Mexican dish is an easy, nutrient-rich menu choice.

Preparation Time: Approximately 15 minutes
Cook Time: Approximately 10 minutes

Ingredients:

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 teaspoons hot chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • Finely grated zest and juice of 1 lime
  • 1 cup canned corn kernels, drained
  • 1 cup canned pink or red kidney beans, drained and rinsed
  • 1 can (4 ounces) mushroom pieces and stems, drained
  • 1 cup canned whole green beans, drained
  • 1 medium onion, halved and sliced
  • 1 red bell pepper, stemmed, seeded and cut in strips
  • 1 cup canned, diced tomatoes, preferably fire-roasted
  • 1 can (10 1/2 ounces) asparagus cuts and tips, drained
  • 2 tablespoons chopped cilantro, optional
  • 8 medium (8 inch) flour tortillas, preferably whole wheat, warmed by package directions
  • 1 cup fancy shredded Monterey Jack cheese
  • 1/2 cup sour cream, optional
  • 1/2 cup prepared guacamole, optional

Steps:

  • Mix 1 tablespoon olive oil, Worcestershire sauce, garlic, chili powder, oregano, cumin, pepper, lime zest and lime juice in a medium mixing bowl.
  • Add corn, kidney beans, mushrooms and green beans. Toss gently until all vegetables are coated. Set aside for 10 minutes.
  • Heat the remaining one tablespoon oil in a large, well seasoned skillet over high heat until smoking. Add onion and bell pepper and sauté until browned and tender, about 5 minutes.
  • Add marinated corn-bean mixture with the marinade and tomatoes; cook until steaming hot, about 4 minutes, stirring often. Gently fold in asparagus and cilantro, if used, and heat through, about 1 minute.
  • To assemble fajitas; spoon 3/4 cup vegetable filling into the center of each warm tortilla. Top with 2 tablespoons shredded cheese, fold in one side and roll up. Serve with sour cream and/or guacamole, if desired.

Nutritional Information Per Serving:

Calories 330; Total fat 12g; Saturated fat 4g; Cholesterol 15mg; Sodium 860mg; Carbohydrate 43g; Fiber 7g; Protein 12g; Vitamin A 25%DV*; Vitamin C 70%DV; Calcium 20%DV; Iron 20%DV
*Daily Value

 

Submitted by: Canned Food Alliance

source: cooks.com

 

 

By

Gourmet Chicken Enchiladas

 An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations. In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. They now have taken many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. (Wikipedia)

 

Ingredients:

  • 4 large chicken breasts
  • 1 large onion chopped finely
  • 10 large flour tortillas (or use low carb wheat tortillas)
  • 2 T butter
  • 1 can rotel diced tomatoes
  • 1/4 cup sliced jalapeneos
  • 3 cups shredded Colby Jack cheese
  • 1 8 oz. brick cream cheese softened
  • 1 pint sour cream
  • 2 T chopped cilantro
  • 1 tsp Cavenders greek seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 pkg cream of chicken Cup-o-Soup
Steps:
  • Boil chicken in lightly salted water until tender. Dice and set aside.
  • In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.
  • Taste the mixture and add more seasonings, if needed.
  • Grease large casserole dish and preheat oven to 375 degrees.
  • Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
  • In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.
  • Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.
  • Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.

 

Submitted by: Mindy from Arkansas

source: cooks.com

By

Barbecue Quesadillas

A quesadilla is a flour tortilla or a corn tortilla filled with a savoury mixture containing cheese and other ingredients, and vegetables,  then folded in half to form a half-moon shape. This dish originated in Mexico, and the name is derived from tortilla and the Spanish word for cheese queso.

Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist. Some variations are: goat cheese, black beans, spinach, zucchini, or tofu. Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel, and different fruits. (Wikipedia)

 

Ingredients:

  • 1 lb. BOB EVANS® Zesty Hot Sausage
  • 1/2 cup thinly sliced red onion
  • 1/2 cup BOB EVANS® Wildfire BBQ sauce
  • 4 (10-inch) flour tortillas
  • 1 (4 oz.) cup shredded Monterey Jack Cheese
  • Sour cream
  • Salsa
Steps:
  • In skillet over medium heat crumble and cook sausage and onions until brown.
  • Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese.
  • Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas.
  • Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet.
  •  Cook one quesadilla at a time until golden grown on each side, about 2-3 minutes per side. Cut into wedges and serve with sour cream and salsa.

 

Makes 4-6 servings.

Prep time: 15 minutes; Cook time: 20 minutes.

 

© 2011 and ®/™ Bob Evans Farms, Inc.

Submitted by: BOB EVANS®

 

By

Little Sausage Party Breads

Sausages are almost always fried in oil, served for any meal, particularly breakfast or lunch. Sausages can also be modified to use indigenous ingredients. Mexican styles add oregano and the “guajillo” red pepper to the Spanish chorizo to give it an even hotter spicy touch.  (Wikipedia)

Speaking of sausages, try preparing this appetizing dish, Little Sausage Party Breads. It is delicious and easy to do!

 

Ingredients:

  • 1 pkg Jimmy Dean sausage (any flavor)
  • 1 pound hamburger
  • 1 small box Velveeta cheese
  • 1 loaf party bread (sourdough, rye, or pumpernickel)
Steps:
  • Fry your sausage and hamburger until it's done then drain.
  • Add it back to the fry pan and add your Velveeta cheese, a little at a time, just keep mixing it until it all comes together. This usually takes about 15-20 minutes.
  • Next, spread your little party breads out on a cookie sheet, spoon a little bit of the sausage/hamburger/cheese mixture onto each one.
  • Bake these under the broiler just until they reach a light golden brown color.

 

Submitted by: Marcia Stegman
source: cooks.com

By

Hawaiian Cocktail Franks

Germany is known for its broad variety and long tradition of preparing sausages. German sausages includes the Frankfurters or Wieners.

Cocktail franks are a party favorite. This appetizer has plenty of variations. For this recipe, cocktail wieners and pineapple are combined in order to give you the best gastronomic experience. Savor the taste and let this dish fire up your appetite. (Wikipedia)

Ingredients:

  • 1 lb. cocktail wieners or franks, cut in 1″ pieces
  • 2 tsp. French's mustard
  • 1 tablespoon soy sauce
  • 1 cup brown sugar
  • 3 tablespoons flour
  • 1/2 cup cider vinegar
  • 1 cup pineapple juice
Steps:
  • Combine all ingredients except wieners (see *note).
  • Heat, stirring until sauce comes to a boil. Add wieners and heat through.
  • Keep in a chafing dish or Crockpot on warm setting.
  • Serve with cocktail forks or toothpicks.

Note: Use only half the amount of vinegar at first, since some vinegars are stronger than others; an excellent quality vinegar will make the dish while a cheap vinegar will be overpowering. Taste after mixing; if the vinegar is too strong, add the remaining 1/4 cup in water. Adjust to your own taste.

 

Makes 4 or 5 dozen appetizers.

source: cooks.com