Food Friday - Caribbean Salsa

This is so amazingly beautiful and yummy! It is also quick (about 15 minutes).

1 C (8 oz) of crushed pineapple (retain some of the juice whether using canned or crushing fresh)
1/3 C chopped red (or orange) bell pepper
1/2 C cubed mango (you can also use peaches, apricots, papaya, kiwi, or whatever fruit you want - just think "tropical")
1/4 C chopped fresh cilantro*

Combine all the ingredients, pour off unwanted juices (although you don't want it dry), and serve.

Serving suggestions:

• We had this on top of a deliciously grilled chicken breast over a bed of rice. It was seriously so beautiful and so good and really healthy! The whole meal came together in 30 minutes.
  
• Phil said, "this would be great with chips too!"
• I think it would be good along with any kind of Mexican dish like tacos or especially on top of a taco salad.

So, let me know what fruits you've added to this great recipe and also let me know of the yummy ways you've served this.


*Cilantro is hard to deal with. I usually use scissors to cut it into little pieces but it all sticks to the scissors and to me. I've actually begun just using it whole-leaf and that works for me because I really like it. Still, it sticks to my fingers as I pluck it from the stem. Any great suggestions about how to prepare cilantro? Don't be scared off though because it has such a unique, fresh, wonderful taste, it is so worth the little bit of annoyance it gives me.

Food Friday - Spanish Rice

This is a recipe that Phil has wanted me to try. He got it from his mom who got it from our SIL. It was easy and delicious! You could use it for a side dish in a big Mexican meal or you could (as we did) just use it as a main dish.

6 Slices of Bacon (I used turkey bacon)
1 med. Onion (chopped)
1 sm. Green Pepper (chopped)
2-8 oz. Cans of Stewed Tomatoes (diced) (I only had 14.5 oz. cans so I just used one of those)
1 C Water
3/4 C Rice (uncooked)
1 T Brown Sugar
1 T Worcestershire Sauce
1 t Chili Powder
1/8 t Black Pepper
1/2 C Grated Cheddar Cheese (don't add until the end)

• Cook the bacon in a large frying pan.
  
• Remove the bacon from the pan but save 2 T of the drippings in the pan.
• Saute the onions and green peppers in the bacon grease until they are tender.
• Stir in the remaining ingredients (include the juices from the tomatoes).
• Bring to a boil, reduce heat to low, cover, and simmer 30 minutes.
• Top with crumbled bacon bits and grated cheddar cheese.
  

Food Friday - Chicken Enchiladas

These are "ummy, ummy" according to Eden.

1 Large Chicken Breast - boiled and shredded
1 Can Cream of Chicken Soup
1/2 C Sour Cream
3/4 C Shredded Mozzarella Cheese
Cumin to taste (probably about 1/2 t)
Either
Red Pepper Flakes to taste (probably about 1/4 t)
OR
1 Small Can of Green Chilis
1 Can of Green Enchilada Sauce
4 Large (or 8 small) Flour Tortillas
1/4 C Shredded Mozzarella Cheese

• In a bowl combine shredded chicken breast, soup, sour cream, cheese, and spices.
• In a medium casserole pan, spoon out enough enchilada sauce to barely cover the bottom of the pan (this will help keep the tortillas from sticking).
  
• Lay out a tortilla and spoon out enough mixture to fill it.
• Roll it up and place it in the pan (on top of the sauce).
• Repeat until you've filled all your tortillas.
• Pour the remaining enchilada sauce over all the enchiladas. Cover them well, including the sides. This will help keep the tortillas soft and from sticking to the pan.
• Top with shredded mozzarella cheese.
• Cover the pan with lid or foil.
• Bake for 45 minutes at 350 f. (remove the lid/foil for the last 15 minutes).
• Let stand for ten minutes and then serve.

Note: this reheats and freezes really well so you could make a bunch and freeze for later.

The vote (feel free to leave your rating once you've tried this):
Bamdaddy: 5 Celery Sticks
Bamamoma: 5 Celery Sticks (for ease and ummy, ummy-ness)
Bambina: 5 Celery Sticks

Food Friday - Chili Relleno

1 qt. Cottage Cheese
1 C crushed Ritz crackers
6 Eggs - beaten
1 small Onion (minced)
1 T Parsley flakes
8 oz. Mont. Jack cheese (grated)
8 oz. Cheddar cheese (grated)
2 small cans Whole Green Chilis

Mix cottage cheese, crackers, eggs, onion, parsley.

In a casserole dish (sprayed with oil) layer the above mixture, grated cheeses, then peppers.

Bake uncovered for 1 hour at 350.