Recipes

[Zhills]

Easy Burrito Bowls

Ingredients

• 1 cup uncooked rice
• 1 cup salsa
  3 cups chopped Romaine lettuce
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (15-ounce) black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves
•  

For the chipotle cream sauce

• 1 cup sour cream
• 1 tablespoon chipotle paste*
• 1 clove garlic, pressed
• Juice of 1 lime
• 1/4 teaspoon salt, or more, to taste
•  

Instructions

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  
  In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  
• To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  
• Serve immediately, drizzled with chipotle cream sauce.

 Next ingredient:  Corned Beef 

[vabreeze]

rrpell, an interesting dessert!  Is it rcommended that it be served right after the 15 minutes of cooling time/unmolding, room temp or however?  Thanks.

[rrpell]

 @vabreeze

Hi! 

I like it a little warm but it can certainly be served at room temperature (the same day it was made).  It is quite hot when it is unmolded and to make it easier to cut, I would plan on another 15 minutes, after unmolding, before slicing.   We like to admire my husband's work for awhile so it is usually an hour before we eat it. 

Here is Martha making it:

www.marthastewart.com/1066605/steamed-cranberry-pudding

next ingredient:  corned beef

[walker]

Golden-Baked Mini Reubens

1/2 cup Thousand Island Dressing

1 (16 oz) loaf party rye bread

1 (6 oz) pkg. Swiss Cheese slices, halved

12 oz. thinly sliced CORNED BEEF

1 (16 oz) can shredded sauerkraut, well drained..important

Butter-flavored cooking spray

Preheat oven to 375. Spread dressing on one side of each bread slice; top half of bread slices with cheese, CORNED BEEF, sauerkraut and remaining cheese. Top with remaining bread slices.

Coat a baking sheet with cooking spray; arrange sandwiches on baking sheet.  Coat bottom of a second baking sheet with cooking spray; place, coated side down, on sandwiches.

Bake at 375 for 8-10 minutes or until bread is golden and cheese melts.  (You could also skip the cookie sheet/baking step and just put on a grill pan and flip as you would other grilled sandwiches.)

Makes 20 sandwiches which can be frozen before baking or grilling....freeze up to one month.

NEXT INGREDIENT .... STRAWBERRIES

[Bluffbaker]

Strawberry Delight Cake

8 to 10 Servings

1 sugar-free white or strawberry angel food cake, cut into cubes

1 (1 oz.) pkg. sugar-free instant vanilla pudding mix

2 cups milk

1 (16 oz.) pkg. no sugar added frozen strawberries (or fresh strawberries)

1 (12.75 to 15 oz.) container sugar-free strawberry glaze

whipped cream (optional)

Spread half the cake cubes in the bottom of a 2-quart glass bowl.  Mix pudding and milk according to package directions; pour over bottom layer of cake cubes to completely cover.  Spread remaining cake cubes over pudding layer.  Halve or slice strawberries (easier to do if partially frozen); fold together with strawberry glaze.  Spread over top layer of cake cubes to completely cover.  Refrigerate several hours or overnight.  Spoon into serving bowls and top with whipped cream, if desired.

Next Ingredient:  Oats (quick or old fashioned)

[Coquille]

Bluberry Banana Pie Vegan Overnight OATS

2 cups rolled oats

2 cups non dairy milk

1/3 cup maple syrup

3 tsps chia seeds

1 tsp cinnamon 

2 small bananas, peeled and chopped

1-1.5 cups blueberries 

1/2 cup chopped walnuts

pinch salt

1 tsp vanilla

Mix all in a casserole dish and place in fridge overnight. In the morning stir and sprinkle each serving with granola on top.

Next Ingredient: Turkey

[Coquille]

Sorry: Above Recipe 4-6 Servings

[GenXmuse]

Sriracha Lime Slow Cooker Turkey Tenderloin

Serves 6

A sweet and spicy easy dinner recipe with healthy, protein-packed turkey made in your crock pot.

Ingredients
1 1/2-2 lb turkey tenderloins (typically two per package)
1/2 + 1/4 cup chicken stock
2 Tablespoons sriracha hot sauce
1/4 cup fresh lime juice
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
1 Tablespoon cornstarch

Instructions
Place turkey tenderloins in the bottom of your slow cooker.

In a bowl, combine 1/2 cup chicken stock, sriracha, lime juice, honey, ginger, garlic powder, salt, and pepper and whisk together. Set aside 3/4 cup of the mixture for making the glaze.

To the remaining mixture, add an additional 1/4 cup chicken stock and pour over the turkey in the slow cooker.

Cook on low for 3-4 hours, or until the internal temperature reaches 165°F.
While the turkey finishes cooking, transfer the reserved sriracha mixture to a small saucepan and whisk in 1 Tablespoon cornstarch.

Bring to a boil and boil for a minute or two until thickened.

If desired, preheat broiler or grill. If placing in the broiler, line a baking sheet with parchment paper. Carefully remove the turkey tenderloins from the slow cooker and coat with the glaze (you may have extra that can be used for serving), and place under the broiler or on the grill for 3-4 minutes to allow glaze to caramelize.
Serve with additional glaze, if desired.

Next Ingredient: Any flavor of BABY FOOD

[rrpell]

@GenXmuse

We were typing at the same time.  I guess one can never have enough turkey recipes...especially around Thanksgiving 

Turkey tetrazzini 

12 ounces mushrooms, sliced (about 4-5 cups)
8 Tbsp unsalted butter, divided 3 Tbsp, 4 Tbsp, and 1 Tbsp
1/4 cup all-purpose flour
12 oz egg noodles
1 1/2 cups of milk
1/4 cup whipping cream
2 cups chicken broth
1/4 cup dry sherry 
3 cups coarsely chopped cooked turkey
1 cup frozen peas
2/3 cup freshly grated Parmesan 
1/3 cup shredded Swiss cheese
2 Tablespoons lemon juice
Salt and Pepper
Ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)

1 Preheat oven to 375 degrees.

2. Heat large pan of water to boiling and cook pasta to al dente. Drain. 
2 Sauté mushrooms in 3 Tbsp of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.
3 In a large, heavy saucepan, melt 4 Tbsp of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.  Slowly whisk in the milk, cream, chicken broth, and sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste.  Add a pinch of ground nutmeg if using.  Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake: Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish individual servings with chopped parsley.

From:http://www.simplyrecipes.com/recipes/turkey_tetrazzini/#ixzz4tGJOpn8D

Next ingredient: Any flavor of baby food

[GenXmuse]

@rrpell Lol!  I almost posted a turkey tetrazzini recipe too!  😛