Maria's Page
Maria's Recipe of the Month!
Lentil Salad
1 lb lentils
2 cups finely chopped carrots
2 cups finely chopped celery
1 large onion finely chopped
1 large pepper finely chopped
1/4 cup chopped cilantro
1/2 cup chopped parsley
Zest and juice from one large lemon
Sherry vinegar
Olive oil
Pinch of red pepper
Salt and pepper to taste
- Bring a large pot of water to a rapid boil.
- Add rinsed lentils and salt.
- Return to a boil and cook until tender (10 - 15 min.).
- Drain thoroughly and allow to cool.
- In a large mixing bowl, add together all ingredients and toss.
- Salt and pepper to taste
Enjoy :-)
Mexican Wedding Cookies
1 cup unsalted butter (room temp.)
½ cup confectioner’s sugar
1 teaspoon vanilla
½ teaspoon salt
1 cup chopped pecans
- Preheat oven to 300 degrees.
- Using electric mixer, cream butter for 3 min. on medium to high setting.
- Add sugar and continue to beat another 3 min.
- Turn beater down to low and add salt and flour slowly.
- Mix until blended.
- Add chopped pecans.
- Shape dough into small balls and bake for 30 min.
- When cookies are cool enough to handle, roll them in additional confectioner’s sugar, cool and enjoy. :O)
Tequila Chicken
2 Tbs. Olive Oil plus 3 more Tbs.
1/4 large red onions finely chopped
3 Tbs. chopped cilantro
1/2 tsp. minced garlic
11/2 tsp. ground cumin
1/4 tsp. black pepper
1/2 tsp. salt
4 boneless chicken breasts
4 oz. shredded pepper hack cheese
1/4 cup tequila
- In large bowl combine all marinade ingredients
- Add chicken and miz thoroughly
- Heat a large saute pan over medium high heat
- Add 3 Tbs. of olive oil
- Place coated chicken in hot pan and sear on first side until medium golden brown (1 min.)
- Turn and sear second side
- Place chicken in oven proof pan
- Deglaze saute pan with Tequila and pour over chicken
- Bake in oven until cooked through (10 min.)
- Remove chicken from oven and top with cheese
- Return to oven for a minute to melt
- Serve with white rice, sour cream and fresh salsa (last months recipe)
Enjoy :o)
Black Bean and Corn Salsa
1 can black beans
1 can chopped tomatoes
1 can corn
1 1/2 red onion
3 TBS. chopped cilantro
1/4 cup lime juice
shot of hot sauce (optional)
- Drain and rinse the black beans.
- Drain the tomatoes.
- Drain the corn.
- Finely chop onion and cilantro.
- Mix together in a large bowl.
- Add lime juice and salt/pepper to your taste
Note from the Chef:
Great not only for chips and salsa but try it on grilled chicken or salmon!
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