Baked Southwestern Egg Rolls

These eggrolls were soo delicious! Absolutely loved them and I loved that they were baked. You can even feel Good about eating them because they are good for you too. I got this recipe from Annie's Eats blog.

Ingredients:
2 cups frozen corn, thawed
1 (15oz) can black beans, rinsed and drained
1 (10oz) pkg frozen chopped spinach, thawed
2 cups shredded mexican cheese blend
1 (4oz) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 package egg roll wrappers (abt 24 total)

Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Super Bean Burritos

These were very good! Especially when served with sour cream, guacamole and salsa. I got this recipe from the blog Real Mom Kitchen. I'm sure it will become a regular on our menu.

Ingredients:
1 cup rice (or 2 cups already cooked rice) I used brown rice
2 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can green chiles
1 tsp cumin
salt and pepper to taste
3 Tbsp tomato paste
2 cans (15oz each) pinto beans, drained and rinsed (I used one pinto, one black bean)
1 1/2 cups water
1 (10oz) package frozen corn
6 green onions, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
16 10 inch flour tortillas (I like mission brand carb balance plus)
2 cups shredded cheese (Monterrey jack or cheddar)

Directions:
Cook rice; set aside. Meanwhile, heat oil in large saucepan over med. heat. Add onion, garlic, chiles, and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan. Add the second can of beans and water and stir to combine. Bring to a boil, reduce heat to med. and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Heat tortillas in microwave for about 30-45 seconds or until all are warmed through. Fill each with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from the filled end, holding sides in as you work, tightly roll into a bundle. --I like to then grill it on a skillet to make the outside crispy.

Stuffed Shells

Ingredients:
1 (15oz) container ricotta cheese
2 large eggs
1/2 cup grated Parmesan cheese
4 cups grated mozzarella cheese
1/2 tsp salt
2 tsp dried parsley
1 tsp dried basil
1/4 tsp pepper
jar of spaghetti sauce
8 oz jumbo shell pasta or 12 lasagna noodles
Optional:
1/2 onion chopped
1/2 bag of fresh spinach
1 clove garlic, minced
1 tbsp olive oil

Directions:
Preheat oven to 375. Cook the pasta shells according to directions on box. In large bowl stir together ricotta cheese, eggs, Parmesan cheese, 1/2 cup grated mozzarella cheese, salt, parsley, basil, and pepper until thoroughly combined. If you want to include the spinach--heat oil in a skillet. Add onions and cook until soft. Add spinach and garlic and cook until spinach is wilted. Add this mixture to the cheese mixture. Coat the bottom of 9x13 pan with a thin layer of spaghetti sauce. Take each shell and fill with 1-2 Tbsp of cheese mixture. Place into the pan and then pour the remaining jar of spaghetti sauce on top of the shells. Then put mozzarella cheese on top of that and sprinkle with Parmesan cheese. Bake for 30 minutes.

Banana Bread

I love over ripened bananas because it means we can make banana bread. I used partial wheat flour and added in some flax to add in a little bit of goodness. I got this recipe from one of my favorite type of cookbooks--the ward Relief Society cookbook. I have several and they really are my favorite. I suppose it is why I love food blogs so much--lots of tried and true family recipes to be found.

Ingredients:
1 3/4 cup flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2/3 cup sugar
1/3 cup shortening
2 eggs
2 Tbsp milk
1 cup mashed bananas

Directions:
Stir together flour, baking powder, soda, and salt. Set Aside. In a mixer bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add eggs, 1 at a time, and the milk beating till smooth alternately to creamed mixture. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Turn batter into lightly greased 8x4x2 loaf pan. Bake at 350 oven for 60-65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Makes 1 loaf.

Deviled Eggs

Today is a big day in Texas. All the kids take the statewide TAKS test. The kids are suppose to have a good breakfast on this day to make sure they do well on their tests. When I asked Beth what she wanted for breakfast--she wanted deviled eggs. So we went to our trusty website Allrecipes.com and got this excellent recipe. Beth made them herself and they turned out really good.

Ingredients:
6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
salt to taste
2 dash hot pepper sauce
paprika, for garnish

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 18 minutes. Remove from hot water, cool and peel.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce. Stuff the egg white halve with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Corn Bread

Ingredients:1 cup all purpose flour
1 cup yellow corn meal
2/3 cup sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup canola oil

Directions:Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan (or 12 cupcakes). In large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, and canola oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes (less for cupcakes--15-20). Or until a toothpick inserted into the center of the loaf comes out clean.

Posole

Ingredients:
2 boneless skinless chicken breasts
1 small pork roast
1 large can of hominy
1 large can of enchilada sauce
1 pkg of taco seasoning
1 head of iceberg lettuce
a bunch of radishes
green onions, sliced
a bunch of cilantro, chopped
several small limes

Directions:
In a crock pot put the chicken and pork, hominy (with it's juices), enchilada sauce, and taco seasoning. (Note: if the meat is not covered then add another can of enchilada sauce).
Cook on low until the meat can be easily shredded. Skim all liquid fat off the top of soup. Remove meat and shred. Put shredded meat back into the soup. Chop all the vegetables and serve as soup toppings.