Tag Archives: onion

Black Bean Salsa

Submitted by Serena

Ingredients:
1 can black beans
1 can corn
1 tomato, cut into pieces
1 C red onion, choppped
1 C fresh cilantro, chopped
2 T lemon juice
2 T olive oil
1 bag tortilla chips with lime

Directions:
Drain and rinse black beans. Put in bowl. Drain corn and add to bowl. Add tomato, onion,cilantro, lemon jc. and olive oil. Stir to mix. Serve with chips. Refrigerate leftovers.

Leave a comment

Filed under Appetizer and Snacks

Spanish Grilled Sandwiches

Submitted by Krista

Servings: 4

Ingredients:
6½ oz jar marinated artichoke hearts
⅛ tsp ground cumin
7 oz jar roasted red sweet peppers, drained and cut into strips
4 sandwich rolls such as focaccia, split horizontally*
⅔ C jalapeno stuffed olives, sliced
1 lb roast beef or roast por, thinly sliced
1 onion, sliced and separated into rings
8 oz provolone cheese, sliced
1 T snipped fresh parsley
4 tsp olive oil
⅛ tsp dried oregano, crushed

Directions
:
Drain artichoke, reserving marinade; thinly slice artichokes. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2-24 hours, tossing occasionally.

Arrange marinated vegetables, meat and cheese over bottom halves of bread. Add tops of rolls. Coat a large skillet with 2 teaspoons of olive oil. Heat skillet over medium heat 2-3 minutes, or until hot. Add sandwich, cover with foil and weigh down sandwich with another skillet or foil covered brick. Cook over medium heat 8-10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium low, if necessary. Transfer sandwiches to a plate. Keep warm.

*other suggestions would be pan cubano, bolillos, teleras, hoagie buns etc.

Nutrition: to be added

Leave a comment

Filed under Main Dish

Vegetable Quesadillas

Submitted by Krista

Servings: 2

Ingredients
:
1 C frozen or fresh yellow squash, thawed and sliced
¼ tsp pepper
½ tsp hot sauce
½ C fresh mushrooms, sliced
2 T olive oil
½ C onions, chopped
1 C mozzarella cheese, shredded
½ tsp salt
2 – 8-inch flour tortillas

Directions
:
Sauté first 6 ingredients in hot oil in a large skillet until vegetables are crisp-tender; remove from skillet. Place ¼ cup of the mozzarella cheese on half of each tortilla; top evenly with vegetable mixture and remaining ½ cup of cheese. Fold tortillas over filling. Cook quesadillas in hot olive oil in skillet over medium heat 3 to 5 minutes or until lightly browned. Serve immediately with salsa.

Nutrition: to be added

Leave a comment

Filed under Main Dish

Dan’s Good Dip

Submitted by Jack

Yields: approximately 6C (or as my parents would say, “who knows? a LOT!”)

Ingredients:
2 cans Rotel, not drained
9 oz chopped green chilies
2 small cans chopped black olives
1 C green olives, chopped
1 medium tomato, chopped
4-6 green onions, chopped
½ red onion, diced
½ C fresh cilantro, chopped
2 jalapeño peppers, diced fine
2 T Worcestershire sauce
1 tsp seasoned salt

Directions:
Mix all ingredients together. Chill and serve with chips or vegetables.

Nutrition: (per ½ C)
52.4 calories, 2.6g fat (0g saturated), 5.5g carbs (0.9g fiber), 0.3g protein

Leave a comment

Filed under Appetizer and Snacks