Copycat Southwest Egg Rolls - Pinterest Pick #20

My friend Tanya is a HUGE fan of Chili's and their Southwest Egg Rolls. I enjoy them myself, and thought I would try to make a copycat recipe I found on Pinterest. I changed a couple of things. I left out the spinach (yuck, I am not a fan lol) & I just made regular ranch dressing as opposed to the Avocado Ranch to go with them. You could easily mash half an avocado and add it to some ranch dressing and you would have your Avocado Ranch. Also, I saute'd my chicken breast instead of grilling it as I already had a saute pan going and there's no point in heating up a grill for 1 chicken breast. I added onion powder and garlic powder to the spice mix because HELLO, flavor! I do prefer my ranch homemade and not out of a bottle, so I made it with a packet. These were delicious, and I cannot wait to try out more egg roll recipes as they are one of my favorite food items! You can find the original Pin HERE and the original recipe HERE.

Copycat Southwest Egg Rolls

Ingredients:

• 5 flour tortillas (I used the Mission Super Soft, Soft Taco size)
• 1 chicken breast, diced into small pieces
• 1 cup corn
• 2 tbs of red pepper, diced
• 1/2 cup black beans, rinsed
• 2 green onions, thinly sliced
• 2 tbs jarred jalapenos, diced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• dash of cayenne
• salt & pepper to taste
• 3/4 cup shredded Monterrey Jack
• oil for frying, butter for sauteing chicken

Directions:
Saute chicken breast pieces in a tablespoon of butter over medium heat (or you can grill your chicken breast if your prefer). Once it is cooked through (about 5 minutes), add in corn, red pepper, black beans, green onions, and jalapenos. Saute another 5 minutes. Add in spices, mix very well, and cook an additional 2 minutes. Remove from heat and let filling cool completely. Stir in cheese. Fill tortillas with filling and wrap tightly into an egg roll shape (secure with tooth picks). The original recipe I used said to let them sit 4 hours to over night, and I chose to let them sit in the fridge over night. I deep fried mine at 375 for 12 minutes. Serve with ranch or Avocado Ranch.
Enjoy!

Black Bean Soup - Home Cooked Recipe 55

Weather is finally getting chillier here in FL (we actually reached 45 this past weekend -whoah!) and it's time to start cooking the recipes I reserve for winter cooking.  In addition to making old favorites, I like to try new ones as well.  Also, I am looking for meatless and/or gluten free recipes and this recipe for black bean soup fits the category!

Black Bean Soup

Ingredients:

• 1 can black beans
• 1 can petite diced tomatoes
• 1 carrot, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (use vegetable broth to make this recipe vegetarian)
• salt and pepper
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp cajun or creole seasoning

Directions:
Saute onion and carrots in 2 tbs olive oil until soft and tender (5-10 minutes).  Add in garlic and saute another minute.  Add salt and pepper, as well as creole/cajun seasoning at this stage.  Pour in 2 cups of broth and cook at a boil for 2 minutes.  Reduce heat to simmer and stir in beans, tomatoes, and remaining broth.  Simmer on low for 15 - 30 minutes.  I served mine with yellow rice and a caesar salad, but white rice, another kind of salad, and bread also make great additions to make this soup a main meal.  Hint, use a couple dashes of hot sauce to spice up this soup if you/your family can handle the heat.
I used an immersion blender to partially puree the soup.  You can also use a blender or food processor.  I would only puree half the soup though, you want some texture by leaving the other half unprocessed.
Enjoy!

Simply Sides 12 - Mexican Quinoa

My Mexican Quinoa

Need a dish loaded with protein?  Want a gluten free side dish?  Need a recipe that is versatile?  Well here it is!!! This week, I made Mexican Quinoa, on the recommendation of my friend Sarah.  You remember Sarah right?  Won 2nd place in a chili cook-off, guested a spaghetti squash recipe for this blog?  Well she's back with another great recipe.  She made it on Sunday, and I made it last night.  I am including my picture, her picture, and the link to the original recipe.  This side dish also makes a great vegetarian meal, or a meat friendly meal if you add lean browned ground beef, or cubed roasted chicken.  It's pretty yummy!

Original recipe can be found HERE! Thanks to Sarah for finding this on Pinterest and making it!!! I love food inspiration...

Mexican Quinoa

Ingredients:

• 1 4.9oz box Near East Red Bell Pepper and Basil quinoa
• 1 14.5oz can fire roasted diced tomatoes (I used Hunt's, use your favorite or plain diced tomatoes)
• 1 15.5oz can low sodium black beans (just a store brand for me, and I rinsed them)
• 1 smal red onion, diced
• sharp cheddar cheese, grated
• 1 pinch dried cilantro

***Optional, corn (I would have used frozen sweet corn had I not run out last week), sour cream, fresh cilantro, salsa, diced fresh tomatoes, guacamole, cubed roasted chicken, browned lean ground beef

Directions:
Prepare quinoa according to package.  If you are not using a package mix, please follow the recipe I included the link to above.  You can use broth or water, I happened to use water but next time will use a broth.  I would use chicken broth, but to make this vegetarian, use veggie broth or water.
In a medium saucepan, saute onions for 5 minutes in 1 tbs olive oil over medium.  Add in tomatoes and black beans.  Cook for 5 minutes then turn heat to low until quinoa is ready.  Mix in tomatoe mixture with quinoa.  Top with cheddar and cilantro (or any other optional toppings), and serve.
Enjoy!!!

Sarah's Mexican Quinoa