Place beans, peppers, garlic, chili powder, and salt in a food processor and process until smooth, scraping down the sides as needed.
Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives, and pickled jalapeños.
P.S. Why not include your kids – they can slice up some of the ingredients
So pretty, and just wonderful for simple summertime fare.
Summer Recipes with Zesty Flavors!
Here are the ingredients:
6 Ripe, small tomatoes
Lettuce leaves
1 Batch of Guacamole
1. Cut the stems out of the tomatoes, leaving the skin intact at the very bottom. Slice each tomato into 8 wedges, taking care not to cut through the tomato skin at the very bottom of the stem.
2. Place a lettuce leaf, or some other kind of greenery on each salad plate, and put a tomato on top, spreading the wedges out to look like a flower
3. Spoon 2 – 3 Tablespoons (Heaping) of Guacamole into the middle of the Tomato flower, and serve (chilled if you prefer).
Yield: 6 Servings
Depending on the size of your tomatoes, each will have about 17 Grams of carbohydrates and 5 Grams of fiber
What if you don’t have a family of 6 - then halve the recipe, and plan to use the rest of the guacamole for something else – omelettes, perhaps, or Mexican appetizers. Guacamole has over 1,000 mg. of Potassium per serving.
will bring your family running to the dinner table every time, without you even having to call them . The wonderful aroma will be enough to stir their interest. This meal is very filling, and adds an international flavor. Bon appetit!
This recipe is easy to make using leftover chicken. Feel free to substitute cooked ground beef or chopped steak.
2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 ? 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
Preheat the oven to 450 degrees F. In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Let cool. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.
*Note: This is one of those mexican suppers that is truly delightful – a good choice for your teenagers having their friends over to dinner!
Hi again folks. Today I’ve a recipe which is simply delightful. It makes for good summer fare, and is healthful due to the grilled vegetables component. I particularly like the red pepper sauce:
Bahama Breeze Chicken Santiago
Serves: 2
INGREDIENTS:
2 Chicken Breast, 8oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
½ cup Roasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables
PREPARATION:
Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. Serve immediately with warm roasted pepper sauce drizzled with chimichurri and your favorite sides. Enjoy!!
Roasted Red Pepper Sauce
1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap
PREPARATION:
Add oil to a sauce pan and heat to medium. Add onions and garlic sauté until they loose the raw appearance. Add red peppers, cream, cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold water in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Puree sauce using a kitchen blender. Serve warm.
