Chicken bean and cheese buritto

Chicken bean and cheese buritto

This burrito recipe is perfect for a party or when you have a lot of mouths to feed without all the fuss. Serves 8-12.
2 chicken breasts
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons olive oil
one 1-pound cans black, pinto, or pink beans, rinsed and drained
1 can refried beans
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeño chilies if desired, seeded and chopped (wear rubber gloves)
1/4 cup chopped fresh coriander if desired
twelve 7- to 8-inch flour tortillas warmed
1 1/2 cups grated Monterey Jack (about 6 ounces)
guacamole and tomato salsa as accompaniments
Make the filling:Bring salted water to a boil and add chicken. Cook until you can shred the chicken with a fork. In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the chicken, tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.

ZUCCHINI-APPLE BREAD

Recipe of the Month: PARMESAN ZUCCHINI, TOMATOES AND ONIONS

Recipe of the Month: PARMESAN ZUCCHINI, TOMATOES AND ONIONS

3 med. zucchini, sliced 1/4 inch
1 lg. onion, sliced thin
3 lg. tomatoes, sliced
1/2 tsp. salt
2 tsp. basil
1 c. grated Parmesan cheese
5 tbsp. butter
Directions: Combine cheese, basil and salt. In buttered 2-quart casserole, alternate layers beginning with zucchini, onion, tomato, cheese mixture. Continue until all ingredients are used, always ending with cheese. Dot with butter. Bake uncovered at 375 degrees for 45 minutes.

Whole Wheat Linguine with Roasted Vegetables and Pesto Sauce

Whole Wheat Linguine with Roasted Vegetables and Pesto SauceServes 4Pesto:1 cup fresh basil leaves2 generous tbs. toasted pine nuts2 generous tbs. grated Parmigiano-Reggiano2-3 tbs. extra virgin olive oil2 medium cloves garlicsalt and pepper to tastepasta cooking water, to thin to desired consistencyCombine the basil, pine nuts, cheese, olive oil and garlic in a blender and puree. Season with salt and pepper. Add small amounts of the pasta cooking water and continue to blend until you have a thick, but pourable consistency.Pasta:10-12 roma tomatoes, halved and coredolive oilSalt and ground black pepper1 large eggplant, cut into 1-inch chunks8 oz. Portobello mushroom caps, cut into chunks4 small zucchini, cut into chunks1 large red onion, layers separated and cut into 1-inch chunks¾ lb. whole wheat linguine (I like Whole Foods’ 365 brand)Preheat the oven to 275 degrees. Place the tomato halves cut side up on a baking sheet coated with cooking spray. Drizzle some olive oil over the top and season with salt and pepper. Roast for about 3 hours or until tomatoes are very soft and at least half their original volume. If you have less time, increase the temperature. If you have more, let them cook until they are as sweet and chewy as you want. It will be good either way, but I have the feeling that slow roasting provides the sweetest result. Remove from the oven, set aside until cool and cut in half lengthwise.Increase oven temperature to 400 degrees. Toss the other vegetables with a little oil, season with salt and pepper and spread them out on baking sheets coated with cooking spray. Roast until browned and tender, tossing once during cooking. Keep in mind that the vegetables will finish cooking at different times, and remove them from the oven accordingly.Meanwhile, make the pesto and cook the pasta. Reserve about ½ cup of the pasta water, just before draining. Add a little at a time to the pesto until it has a thick, but pourable consistency.Drain the pasta and return it to the pasta pot. Add the roasted vegetables and toss gently. Add the pesto and toss to coat. At this point, you may want to add a bit of pasta water to moisten the vegetable and loosen the sauce a bit more, but it’s your call. Take it slow and stop when things look good to you.

RECIPE TO TRY: FRESH FRUIT CHEESECAKE

For a 9 inch spring form pan.

CRUST
2 c flour
1/4 c sugar
zest of a large orange
1/2 tsp. salt
2 egg yolks
12 tbsp. cold unsalted butter, in small cubes
3 - 5 tbsp. ice water

CHEESECAKE
32 oz. cream cheese, room temperature
1 1/4 c sugar
4 lg. eggs
1/2 c cream
3/4 tsp. orange extract
zest of a large orange

TOPPING
1 c raspberry jam
4 c fresh fruit
1 c sliced almonds

FUDGE OATMEAL BAR

2 sticks butter
2 c brown sugar
2 eggs
2 tsp. brown sugar
2 tsp. vanilla extract
2 c flour
1 tsp. salt
3 cups uncooked oatmeal

FILLING
2 c milk chocolate chips
1 can sweetened condensed milk
1 tbsp. butter
1/2 tsp. salt
2 tsp. vanilla extract

With an electric mixer, cream butter and sugar together; add eggs and mix thoroughly. Stir in remaining ingredients. Spread 2/3s of the batter into a greased 9 x 13 inch pan. Set reserved batter aside.

For the filling, melt the ingredients together in a microwave for 1 minute. Stir and microwave 30 seconds longer: mixture should be smooth. Spread filling over batter in pan. Sprinkle reserved oatmeal batter in small clumps over the surface.

Bake at 350 degrees for 30 to 35 minutes.

Adapted from the Ivy Bake Shoppe Cookbook.

SPICY THAI ONE POT

30 min 5 min prep
SERVES 4

· 1 cup water
· 1cup chicken broth
· 2 tablespoons soy sauce
· 1/4 teaspoon pepper flakes or to taste
· 1 lb meat, diced (chicken, beef, turkey, sausage... any will work)
· 1 medium red bell pepper, seeded and chopped
· Chopped carrots or any veggies you would like
· 1 cup jasmine rice
· 1heaping tablespoon peanut butter
· Onion powder
· Garlic powder
Heat large wok with oil add meat, onion and garlic powder and stir fry for 4-5 minutes or until browned.
Add to the chicken – uncooked rice, soy sauce, water, chicken broth and peanut butter. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed. Add veggies and cook for 1 minute.