Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

Ingredients:
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 tortillas
Hot sauce
Salsa
Sour cream




Directions:
1) In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
3) Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
5) As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
7) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.


Recipe from www.endlessimmer.com

Grilled Chicken Pasta with Tomato Cream Sauce

Ingredients

• 1 lb boneless, skinless chicken breasts
• Montreal Steak seasoning
• ½ pound penne pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup chicken broth
• 1 (8-ounce) can tomato sauce
• 1 cup heavy cream
• salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 6-8 fresh basil leaves, chopped

Instructions

1. Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.
2. In a large pot, boil water with 1 tbsp salt. Add ½ pound penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 1 minute). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken.
3. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

Recipe from www.kevinandamanda.com

Sarah's Rice Pilaf

Ingredients

• 2 tablespoons butter
• 1/2 cup orzo pasta
• 1/2 cup diced onion

• 2 cloves garlic, minced
• 1/2 cup uncooked white rice
• 2 cups chicken broth

Directions

1. Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Recipe from www.allrecipes.com

Parmesan Tilapia

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil

• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Serve with Sarah's Rice Pilaf

Recipe from www.allrecipes.com

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce
1 flank, skirt, or hanger steak
Extra-virgin olive oil
Apple cider vinegar
Coarse salt
Freshly ground pepper
Garlic powder
Paprika
For the sauce:
1 cup lightly packed flat-leaf parsley and cilantro leaves
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon shallot
3/4 cup olive oil
3 tablespoons sherry wine vinegar (or red wine vinegar)
3 tablespoons lemon juice




Place the steak in a large Ziploc bag and add the marinade ingredients (no measurements, just a bit of each). Seal the bag and shake to cover the meat. Refrigerate and marinate four hours to overnight. Before cooking, remove the steak from the refrigerator and let it come to room temperature for 30 minutes. For the chimichurri, place all ingredients in a small food processor or blender and pulse until well chopped, scraping down the sides of the bowl as needed. Drain excess liquid and reserve. Set the steak on a hot grill and cook for about 5 minutes on the first side. Flip the steak and cook another 5 minutes or so, or until desired doneness. Once cooked, lay the steak on a cutting board and allow to rest for 5 minutes before slicing (across the grain into strips). Top the steak with the chimichurri
sauce or serve it on the side.


Recipe from www.perpetuallychic.com

OREO Triple Layer Cream Pie

32 OREO Cookies, divided

1/4 C. Butter, melted

2 C. Milk

2 pkg. (3.4 oz.) JELL-O Chocolate Instant Pudding

1 (8 ounce) tub COOL WHIP (thawed), divided

 

Finely crush 24 of the cookies; mix with butter. Press firmly into bottom and sides of 9-inch pie plate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie. Refrigerate 4 hours or until set.

NOTE: Do not follow directions on pudding box or the filling will be runny - the recipe uses half the milk needed to make regular pudding.

This recipe is from www.allrecipes.com