:: Yet another D-E-L-I-C-I-O-U-S salsa recipe ::

Corn and Black Bean Salsa

from Christine's kitchen

2 15 oz. can black beans, rinsed and drained

2 cans whole kernel corn, drained (could also use frozen or grilled corn)

4 avocados, diced
4 medium tomatoes, chopped

1 bunch chopped fresh cilantro

1/2 c. diced red onion

Dressing:

1/2 c. vegetable oil

4 limes juiced...put some over the avocados

1 t. salt

4 T. sugar

Tortilla chips for dipping (I love to use the Tostito Lime chips!)

Combine all ingredients except avocado and chips. Cover and chill for at least two hours. Add avocado just before serving. Serve with chips. ENJOY!!!

:: Cheese Dish ::

This recipe is a traditional Christmas morning dish at the Weeks' house, served along side homemade cinnamon rolls, sausage links, and juice. I love to make this for brunches and bridal/baby showers or a large breakfast gathering. It is easy to make ahead and then just warm up in the oven...and who doesn't love cheese?

Cheese Dish
from the kitchen of Jo Weeks

2 -4.5 oz. can Chopped Green Chilies
2 lb. grated Monterrey & Cheddar cheese (I use the big shredded bag of Mexican blend cheese from Costco)
3/4 of a can of Carnation's evaporated milk
4 eggs, separated into whites and yolks
1 T. flour
salt & pepper to taste


Grease 9"x13" pan (preferably glass pan) and spread cheese on bottom. Separate the egg whites and yolks. Lightly stir the egg yolks and add about 1/2 t. salt, 1/4 t. pepper, 1 T. flour, and the evaporated milk. Whip your egg whites until soft peaks would form. Fold the egg whites into the egg yolk mixture until they are combined. And then add the green chilies. Spread the egg mixture over the cheese evenly. Bake at 325 ° for 50 minutes to an hour (until cheese is golden on top). I like to serve this dish with a little bowl of the green chilies on the side for people like me to put on the top. ENJOY!!!

:: I want an excuse to make this! ::

image and recipe by jen

layered jell-o

1¼ c boiling water (per packet)

8 - 3 oz. packets of various jell-o flavors and colors (raspberry, lime, pineapple, orange, mixed berry)

4 oz. sour cream

4 oz. cream cheese

about 8 oz. cool whip

Place 9×13 glass baking dish in refrigerator on level surface for at least 20 minutes or until completely chilled.

Whip the sour cream and cream cheese together until well combined in a large bowl. Add in the cool whip, whisking until smooth. Set aside.

In another bowl combine one packet of jell-o with 1¼ cup boiling water, let it cool slightly, about 10 minutes. Pour ¾ cup of the jell-o into the chilled baking dish making sure it covers the entire bottom and place back in the refrigerator until when you touch it, it is mostly set. With the remaining ½ cup of jell-o whisk in 3 Tablespoons of the cheese/cool whip mixture until smooth. Pour the jell-o/whip mixture on top of the set jell-o layer. Repeat for each flavor of jell-o making sure each layer is set before adding another (about 15 minutes).

Tips:Make sure that each layer is set well enough (it’s pretty much solid to the touch) before adding on a new layer.

Don’t forget to let the newly mixed jell-o & boiling water cool before you add the next layer on, if not it will melt the other layers and things will get all kooky with layers between, separated and to the sides of each other.

Once you get into the rhythm of making the layers, it’s becomes quite easy. You’ll be setting one jell-o layer in the fridge, while the next flavor is cooling.

***The photographed jell-o was made with 6 oz. jell-o packets rather than the 3 oz. packets. The smaller packets allow for more layers meaning more colors. =) ENJOY!!!

Love pork?

image via oprah.com

Flamenquines

from the kitchen of Mario Batali

8 1/2-inch thick boneless pork loin chops (3 ounces each)
Freshly ground pepper
8 thin slices of serrano (I used prosciutto) ham
All-purpose flour , for dusting
2 large eggs
1 Tbsp. milk
1 1/4 cups dry bread crumbs
Pure olive oil , for frying
mayonnaise (I used lemon aioli and can't imagine mayo would be better), for serving

Working with 1 pork chop at a time, place in a resealable plastic bag and pound into a 1/4-inch-thick cutlet (make sure to use the bag.) Arrange the cutlets on a work surface and season with pepper. Cover each cutlet with a slice of ham and, starting with the long end, roll tightly into a cylinder. Dust with the flour.

In a shallow bowl, beat the eggs with the milk. Put the bread crumbs in another shallow bowl. Dip the pork rolls in the egg mixture, then in the bread crumbs, pressing them on lightly. Transfer to a plate.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the pork rolls and fry over moderate heat, turning, until an instant-read thermometer inserted in the center registers 155°, about 5 minutes (you want a nice brown color.) Transfer the rolls to paper towels (I didn't do this step and it was fine.) Serve hot, with mayonnaise or lemon aioli...recipe below. ENJOY!!!

***The breaded pork rolls can be refrigerated overnight. Let return to room temperature before frying. The next time I make this I will try to make them ahead of time so that I can have the big mess cleaned up before dinner.

image via yumsugar.com

Lemon Aioli
from the kitchen of Giada De Laurentiis

2/3 cup mayonnaise
1 lemon, zested
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

***I served this main dish with asparagus and we were able to dip the vegetable and pork dish in the lemon aioli. =)

Tom's Sweet Potato Casserole...so good you could eat it for dessert!

Sweet Potato Casserole

Sweet Potato mixture:
3 cups cooked, mashed sweet potato, skins off
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter, melted

Crust mixture:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted

Instructions:
Boil or steam sweet potatoes, drain, remove skins, set aside. In a mixing bowl thoroughly combine the ingredients for the sweet potato mixture. Pour into buttered 9-inch square baking dish. Bake at 350 degrees for 30 minutes or until firm.
Combine crust mixture ingredients in a bowl. Sprinkle surface of baked sweet potato mixture with crust mixture. Broil briefly just until crust is golden brown. Allow to set for at least 30 minutes before serving. (Tom said the crust mixture burned easily on the broil setting. He recommended putting it on before the sweet potatoes bake and letting it bake along with it. You do what you feel good about.) ENJOY!!!

We had a SUPER DUPER DELICIOUS healthy meal tonight!

Fantastic Lemon Butter Fillet

1/2 cup butter
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried parsley
3 cloves garlic, minced
5-6 fillets of cod (I get the frozen bag at Costco)
2 tablespoons lemon pepper seasoning


Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve. ENJOY!!!



Brown Rice, Broccoli, Cheese and Walnut Surprise

1/2 cup chopped walnuts
1 tablespoon butter
1 onion, chopped
1/2 teaspoon minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
1 pound fresh broccoli florets
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top. ENJOY!!!

I LURVE roasted asparagus with hollandaise!

Asparagus:
1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Sauce:
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt

Preheat oven to 450 degrees F.
Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.

Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top. ENJOY!!!

Baked Potatoes with Cheese Mix

Try this...you won't be disappointed! The cheese mix is easy to make, serve and store! I usually quadruple this recipe, depending on how many people I am serving.

Baked Potatoes with Cheese Mix

2 Large baking potatoes, rubbed with extra virgin olive oil and sea salt
1/2 c. grated mild cheddar cheese
1/4 c. Daisy brand (the BEST sour cream)
2 T. butter
1 T. chopped green onion
Sea salt and pepper

Scrub potatoes and rub olive oil and salt on them. Place on baking sheet in a 350 oven 1 1/2 hours or until done (rotate half way through). Combine all the cheese mixture ingredients in a bowl and add salt and pepper. Refrigerate until ready to serve. Open potatoes and scoop cheese mixture on top. ENJOY!!!

Mama Jo's Funeral Potatoes

Mama Jo's Funeral Potatoes

1 pkg. frozen potato hash browns
2 cans cream of chicken soup
1/2 c. sour cream
1/4 c. melted butter
1/4 c. chopped onion
1/2 c. grated mild cheddar cheese...plus more cheese sprinkled on the top
(I also like to salt and pepper the top of mine a little)

Mix all of the ingredients together in a large bowl and then spread in a buttered 9x13 pan and bake @ 350 for 45 minutes until golden brown. ENJOY!!!