We picked some peppers, tomatoes, and zucchini to use in todays recipes on Country Cookin. Southwest salsa 2 cups tomatoes, diced 1 cup red onion, diced 1 15 oz can corn, drained and rinsed 1 15 oz can black beans, drained and rinsed 1 jalapeno, finely minced 2 TBS cilantro, chopped 1 TBS salt 1/2 TBS cumin 1/2 TBS chili powder 1 TBS sugar 1 TBS lime juice 1. Place tomatoes, red onion, jalapeno and cilantro on a large cutting board. Chop back and forth for a couple of minutes until you get small pieces (or use a food processor) 2. Pour those all in a bowl. Add corn, black beans, salt, cumin, chili powder, sugar and lime juice. 3. Stir together for a couple of minutes so flavors blend well. Easy Salsa What You’ll Need: 2 Cans Mexican Style Stewed Tomatoes 1 Can Original Ro-Tel {Hot Ro-Tel can be substituted} 1 Clove of Garlic, crushed 3 Green Onions, chopped Handful of Cilantro {more to taste} 1/2 Small White or Yellow Onion, chopped What You’ll Do: Combine all ingredients {excluding the Ro-Tel} in a food processor or blender. Pulse until well blended, then transfer to a bowl. Add in Ro-Tel…Stir Oven Baked Zucchini Chips Ingredients 1/4 cup dry whole wheat breadcrumbs 1/4 cup grated fresh Parmesan cheese 1/4 teaspoon seasoned salt 1/4 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 1/4 cup unsweetened almond milk (you could also use skim milk) 2 1/2 cups (1/4-inch-thick) slices zucchini Cooking spray Instructions 1. Preheat oven to 425 degrees. 2. Combine first 5 ingredients in a medium bowl stirring with a whisk. 3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture. 4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. 5. Bake for 30 minutes or until browned and crisped. 6. Enjoy!
Posted on: Mon, 14 Jul 2014 18:54:05 +0000
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