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Ranch Pepper and Pimento Rollups

June 10, 2010 By The Recipe Mom 1 Comment

What You Need:

2 (8 oz.) pkgs. fat free cream cheese, room temperature
1 envelope dry ranch dressing mix
2 jalapeno peppers, chopped fine
1 (2 oz.) jar diced pimientos, drained well
8 (8 in.) flour tortillas

How to Make It:

Stir together the cream cheese, dressing, peppers and pimento until blended well.
Lay the tortillas flat and spread the mixture evenly over each tortilla.
Roll the tortillas tightly around the filling and wrap each roll in plastic wrap.
Chill for at least 1 hour or until firm.
Unwrap and slice each roll into 8 appetizers.

Makes 16 servings

These tasty yet healthy appetizers are sure to please even the greatest skeptic. Healthy appetizers can be hard to find sometimes but these will fit the bill all the way around. Be sure to wear disposable gloves when chopping the peppers and wash your hands well when you’re done.

Preparation Time: approximately 10 minutes
Chilling Time: approximately 1 hour
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 106; Fat 2g; Saturated Fat 1g; Carbohydrates 15g; Protein 6g; Fiber 0g;
Cholesterol 10 mg; Sodium 419 mg

Filed Under: Appetizers, Health Concious, Party Foods, Recipe Cards, Recipes Tagged With: , , , , , , ,

Indian Curry Rice and Vegetables

January 26, 2010 By The Recipe Mom 1 Comment
curry

curryWhat You Need:

4 garlic cloves, chopped
1 small onion, halved and sliced
2 jalapeno pepper, stemmed, seeded and chopped
2 C of instant brown rice
2 C + 2 T of vegetable broth
1 t ground cumin
1 t ground turmeric
3 carrots, sliced into coins
2 parsnips, sliced into coins
1 zucchini, halved and cut into 1/2 in. slices
3 C of frozen peas

How to Make It:

Allow the oven to preheat to 450 degrees.
Scatter the garlic over the bottom of a lightly greased cast iron Dutch oven pan.
Stir the onions and jalapenos in with the garlic and spread out into an even layer.
Spread the rice over the top of the vegetables in a smooth layer.
Pour the broth in a mixing bowl and add the cumin and turmeric stirring to blend in well.
Pour 3/4 of the broth mixture over the rice and vegetables, stir to coat well and smooth out in an even layer.
Layer the carrots, then the parsnips and then the zucchini over the top of the coated rice.
Scatter the peas completely over the top of the other vegetables.
Pour the remaining seasoned broth into the pan.
Cover he pan tightly with the lid.
Bake 45 minutes or until the rice and the vegetables are tender.

Makes 4 servings

Mix and match your favorite vegetables into this delicious side dish. White rice may be used in place of the brown rice if you prefer.

Preparation Time: approximately 25 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 567; Fat 1g; Carbohydrates 105g; Cholesterol 0 mg; Sodium 314 mg; Protein 21g; Fiber 20g

Filed Under: Dutch Oven, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Grilled Appetizer Quesadillas

August 5, 2009 By The Recipe Mom Leave a Comment
pepper-variety

pepper-varietyWhat You Need:

2 bell peppers, julienne
2 jalapeno peppers, seeded and julienne
1 sweet onion, chopped fine
2 tbsp olive oil, divided
1 (8 oz.) pkg. Monterey Jack cheese, shredded
6 (10 in.) flour tortillas

How to Make It:

With a non-stick cooking spray lightly spray the grill grate.
Heat the grill to medium hot temperature.
In a mixing bowl place both types of peppers, the onion and 1 tbsp of the olive oil and mix well.
Grill 7 minutes or until tender, turning frequently.
Take the vegetables from the grill and reduce heat to low.
With the remaining oil coat one side of the tortillas.
Spread 1/3 of the vegetable mixture onto 3 of the prepared tortillas.
Sprinkle the cheese evenly over the tops.
With the oil side up place the remaining 3 tortillas over the top of the filled tortillas.
Firmly press the tortillas together and seal around the edges.
Grill the tortillas 4 minutes, flip and grill 2 minutes longer or until the cheese has melted.

Filed Under: Appetizers, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , , ,

Spicy Cheese Potatoes in a Shell

July 23, 2009 By The Recipe Mom Leave a Comment
potatoesbowlcounter1

potatoesbowlcounter1What You Need:

3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 C sharp cheddar cheese, shredded
1 egg, lightly beaten
2 tbsp fresh cilantro, minced
1/4 tsp salt
1/4 tsp pepper
12 (6 inch) corn tortillas
1 tbsp olive oil

How to Make It:

Heat the grill to medium temperature.
Prick each potato several times with a fork and wrap individually in foil.
Transfer the potatoes, green peppers and jalapeno pepper to the grill grate.
Turning often roast the vegetables for 10 minutes or until both peppers are charred.
Take the peppers off the grill and place in plastic bags, seal and steam for 10 minutes.
Close the grill lid and continue roasting the potatoes 40 minutes, or until tender turning every 10 minutes.
Remove the peels from the peppers and any discard any remaining seeds.
Finely chop the peppers and place them in a bowl.
Take the potatoes from the grill and allow them to cool enough to handle.
Unwrap each potato and cut in half, scooping out the potato pulp.
Stir the pulp in with the peppers.
Stir the cheese, egg and cilantro into the potato mixture.
Sprinkle the salt and pepper over the mixture and blend it in well.
Fill each corn tortilla with 2 tbsp of the potato mixture.
Brush the outside of the shells with the olive oil.
Grill the tortillas for 3 minutes per side or until crispy being carefully not to lose any of the filling while turning.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , ,

Zesty Jalapeno Tomato Corn Salsa

June 26, 2009 By The Recipe Mom Leave a Comment
salsa

salsaWhat You Need:

2 ears of corn, cooked and removed from the cob
1/4 C of red onion, chopped fine
4 tomatoes, chopped
1 jalapeno pepper, chopped
1/4 C of fresh cilantro, chopped
1/4 C Zesty Italian dressing

How to Make It:

Mix together the corn and onion in a serving bowl.
Add the tomatoes and jalapeno and stir to combine.
Sprinkle the fresh cilantro evenly over the vegetables.
Pour in the dressing and stir gently to coat.

Makes 24 servings

Preparation Time: approximately 15 minutes

Serve this salsa as a side dish with crackers or as a topping for brats, hotdogs or hamburgers. Pepper can be used in placed of the jalapeno. Just sprinkle 1/8 tsp in before adding the cilantro.

Filed Under: Recipes, Side Dishes Tagged With: , , , , , , ,