Greek Quinoa with Avocados

This is such a great quinoa salad.  It is packed with nutrient rich ingredients and full of flavor.  Perfect for the sunny spring days we've been having this week!  You could even add some diced or shredded chicken and make a meal out of it.  Either way you'll love it!

Greek Quinoa with Avocados
Submitted by Mindy ~ The Sisters Cafe

1/2 cup uncooked quinoa
1 cup water
2 Roma tomatoes, finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
2 small avocados (or 1 large avocado), pitted, peeled, and sliced (or diced)
1/3 cup crumbled feta cheese

Bring quinoa and water to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. In a medium bowl, stir together quinoa, tomatoes, spinach, and onion. In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa. Place on plates with avocado slices and quinoa (or just dice the avocado and sprinkle it over the top). Sprinkle with feta. Makes 4 servings.

Recipe Source: Fitness Magazine May 2009

Avocado Feta Salsa

I am pining for summer!  Who's with me?  I saw this avocado salsa dip on pinterest, and I thought with all those fresh herbs it must taste like summer.  I was right!  I sat close to the window with winter sunlight streaming in and imagined I was sitting at the patio table eating fresh herbs and tomatoes from my garden.  It wasn't quite the same (especially since I was wearing fleece pants at the time), but it was a nice day dream all the same.  Who says salsa can't be comfort food,right?

So I want to know.  What do you eat when you are pining for summer?  Or maybe I am the only one who recreates summer in a bowl to get my sunshine fix!

PS This only makes a few cups of salsa, so if you are making it for a crowd you better make more!

Avocado Feta Salsa
Submitted by Mindy ~ The Sisters Cafe

2 roma tomatoes
2 tablespoons red onion chopped (sweet onion is great too)
1 tablespoon fresh oregano, chopped (Can substitute 1 teaspoon dry oregano)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
2 small avocados, chopped (or one large avocado)
1 clove of garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
Dash of lime juice
1/2 cup feta cheese, crumbled

Combine all ingredients, adding the feta last.  Toss and refrigerate at least 2 hours.

 

Adapted from: Tastebook

Fiesta Chicken Salad

My husband loves cabbage.  He'll even just eat it shredded with a little ranch dressing.  I used to cringe when he did this, because I thought I hated cabbage. I think I got that ridiculous idea in my head as a little kid and never really gave cabbage a chance after that. You probably know what I mean.  I think everyone has a food like that.  (My exception being cabbage in Colcannon, which I have always loved!).  Since marrying my husband, I have slowly warmed up to this once hated vegetable.  My brother-in-law turned me onto throwing some cabbage wedges in with a pot roast as it finishes cooking, Brittany introduced me to Roasted Green Cabbage Wedges, and as I continued to try cabbage... I found I love cabbage!  Now I am always on the look out for new ways to use it.  Our friend, Darla Evanson, gave me this fabulous salad recipe last summer, and even though there is a nice long list of ingredients,what stood out to me? Cabbage!  I made this Fiesta Chicken Salad immediately... then again and again.  Even though there is a long list of ingredients, it really doesn't take too long to quickly chop everything up and throw it together.  This salad is ultra healthy, bright, unusual, and absolutely delicious.  The cabbage flavor is on the subtle side, but it adds a unique flavor to the salad that really is the secret, I think.  I add a bit more chicken when I am serving it as a main course, and a little less when it will be a side dish.  Pumpkin seeds are great (and would be perfect in it for Thanksgiving dinner), but sunflower seeds are cheaper, still yummy, and definitely easier to find at the local grocery stores.  Shallots can be found at almost all grocery stores and really are better in this dressing.  I used a sweet onion once when I forgot to pick up shallots, and it was a little too "oniony" but still worked well as an emergency replacement in the dressing.  So if you haven't decided on your Thanksgiving salads yet this year...  you might want to consider this one!

PS If you are in need of catering this holiday season, check out Darla Evanson.  Everything  made from scratch and super affordable!

Fiesta Chicken Salad
Submitted by Mindy ~ The Sisters Cafe

3 cups red leaf or romaine lettuce
3 cups thinly sliced cabbage
1+ cup diced or shredded grilled chicken breast  (Rotisserie chicken works great)
2 plum tomatoes, cut up
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 avocado, chopped
1/3 cup crumbled tortilla chips
1/4 cup corn kernels (I've used more when I have fresh garden corn, and it was great)
1/4 cup shelled, roasted pumpkin seeds or sunflower seeds
1/4 cup sliced red onion
1/2 cup crumbled feta cheese
salt and pepper to taste
garnish with chopped cilantro if desired

Vinaigrette
1/2 cup chopped shallots
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 cup olive oil

Mix salad ingredients together and toss with dressing.  Use freshly ground pepper and kosher salt to taste.

   

Grapefruit and Avocado Salad with Grapefruit Vinaigrette

This salad is not only super healthy, it is incredibly easy and really, really good!  I couldn't stop eating it.  The key to this salad is great grapefruit.  Don't bother making it with sour and bitter grapefruit.  Wait until you've bought a bag of those sweet, juicy grapefruit that are like eating candy.  You know the kind.  I think this salad would be great jazzed up with some kind of sugared nuts, too... maybe pecans or almonds?  I'm excited to experiment.  This recipe came from one of those recipe stands in the produce section at the grocery store.  I tried a few others a long time ago and they were awful.  So I'm glad I didn't let past prejudice stop me from trying this one!

Grapefruit and Avocado Salad with Grapefruit Vinaigrette
Submitted by Mindy ~ The Sisters Cafe

2 pink grapefruit, divided
1/4 cup white vinegar
3 Tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon canola oil
5 cups mixed salad greens or spinach
1/2 ripe avocado, peeled and pitted and cut into 1 inch cubes

Peel 1 grapefruit and cut into sections; discard pith.  Peel remaining grapefruit; reserve half.  Cut remaining grapefruit half into sections; discard pith.  Squeeze juice from reserved grapefruit half into small bowl. (As you see in the picture, I find it much easier to just cut the grapefruit in half and using a serrated grapefruit spoon, remove the half wedges from the halves.  Not as pretty as a full peeled wedge though.)

Whisk together grapefruit juice, vinegar, honey, salt, and pepper.  Add oil, whisking constantly until blended.

Place salad greens on a serving platter or in a large bowl.  Arrange grapefruit sections over greens.  Sprinkle with avocado and drizzle with dressing.  Serve immediately.

Serves 5.

Per serving: 118 calories (30% calories from fat), 4g fat, 1g saturated fat, 125mg sodium, 22g carbohydrate, 3g fiber, 2g protein

Quinoa, Avocado and Grilled Corn Salad with Cilantro Vinaigrette

 I realize that it is not exactly corn on the cob season, but I made this salad when it was and then forgot to share it with you.  (oops)  I came across the picture and remembered how amazingly delicious it was! If you want to make it now,  I have noticed in the freezer section you can still buy corn on the cob.  Also, I used a grill pan to cook the corn indoors, which would be perfect for this time of year!  Another option is just leaving the corn out.  There were still lots of other ingredients to make a great salad without it.  I love that quinoa is so high in protein.  It makes it a great replacement for meat in a meal.  This salad makes the perfect lunch or dinner!  Yum!  I would suggest drizzling the vinaigrette on the amount you are eating and not storing it that way.  It is better to dress it right before eating, in my opinion.  The original recipe did not have quinoa in it, and I loved it.  So you could always try it both ways!  Hope you enjoy. :)

Quinoa Avocado and Grilled Corn Salad with Cilantro Vinaigrette
Submitted by Melanie~ The Sisters Cafe

2 cups of cooked Quinoa (rinsed and cooked according to package directions)
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
2 TB of chopped fresh cilantro leaves (optional)

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss.

Recipe Source: adapted from authenticsuburbangourmet.blogspot.com

Spanglish Inspired Sandwich

 

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Have you seen the movie 'Spanglish' with Adam Sandler?  Well, honestly I am not recommending it, because I really didn't like it  BUT I do highly recommend a sandwich that Adam Sandler's character (who is a chef) creates for himself in the film.  So, I like to think that the time spent watching the movie was not completely wasted since I came away with this awesome sandwich!  The original sandwich in the movie has 3 slices of bacon, but since I am not a huge fan of bacon (I know, call me crazy--my family does:) I substitute avocado.   Which I love, but my boys tells me that the bacon is  also outstanding in this.  Either way, you can't go wrong!  This sandwich is seriously, unbelievably GOOD!  In fact my mouth is watering just thinking about it!  I may have to whip one up for lunch today!  Since, it tastes so good and comes together fast (especially if you use precooked bacon)  it has become a favorite meal in my book!

Spanglish Inspired Sandwich
submitted by Melanie~The Sisters Cafe

Yields 1 sandwich

3 slices of bacon (or you can substitute avocado slices)
2 slices of country white bread (or multigrain like me:)
2 slices of Monterrey jack cheese (I usually use cheddar)
1/2 tsp of mayonnaise
2 pieces of butter lettuce
2 slices of tomato
1 egg (I like mine runny)
salt and pepper to taste

Either slice your avocado or fry up your bacon.  Place your cheese on one slice of bread and place it under the broiler until melted. Take the other slice of bread and spread the 1/2 tsp of mayonnaise (you can of course add more if you want).

If you have a non-stick pan, melt butter over medium heat and crack your egg right into the hot pan.  Add a teaspoon of water and cover with a lid.  Cook for  a few minutes, allowing the steam from the water to cook the egg to your liking.  I have clear lids so I just watch it and take the pan off the heat when the egg is completely white on top.  I like mine runny--cook for longer if you want it firmer.

Now you are ready to assemble the sandwich.  Place the bacon or avocado slices on the side with the melted cheese and the lettuce, tomato and fried egg on the other. Sprinkle with a bit of salt and pepper and bring the two slices together. Cut in half and ENJOY:)

7 Layer Dip

This is one of my all time favorite appetizers and I realized that I have never posted it.  7 Layer dips are one of those classic, simple dishes that everyone loves.  I usually have all the ingredients on hand (thanks to the pre made fresh guacamole from Costco) and can whip it up in minutes for a Sunday afternoon snack, appetizer for a party or to serve to hungry guests while we wait on dinner.  There are lots of variations of this recipe, but this is our favorite:)  I like to add the salsa for extra flavor--so technically I guess this is a 8 layer dip--oh well!    Hope you enjoy!

7 Layer Dip
submitted by Melanie~The Sisters Cafe

refried beans
salsa   -we like the Herdez brand--just strain some of the juices  with your spoon to make it a little thicker
favorite guacamole  -I keep the real guacamole bags from Costco in my freezer
sour cream  -sometimes I mix in part  of a fiesta ranch dressing packet if I have it
shredded cheddar cheese blend
sliced black olives
green onions, sliced
tomatoes, chopped

Tortilla chips or Frito Scoops for dipping

**I never measure these ingredients--I just use enough to fill my dish and make the layers even and appealing!  The thickest layer is usually the beans on the bottom.

First mix about a 1/4 cup or so of water to a can of refried beans. This will make them a much better consistency for chip dipping.  Spread the thinned beans in the bottom of a casserole dish.  Top with a layer of your favorite salsa and then carefully spread dollops of gaucamole on top.  Next carefully spoon on the sourcream and spread it over the guacamole.  Now your ready to sprinkle on the shredded cheese, black olives, green onions and fresh diced tomatoes.  And Viola--you are done:)  You can dig in now or chill it for later.  Enjoy!

Sweet Chili Tortilla Soup

This soup is amazing, and even better, I would definitely place this soup in the "very good for you" category. I'm pretty sure this flavorful soup could probably be squeezed into almost any diet (except the crazy ones obviously:). So if you're currently in the category of "I'm watching what I eat" or even if you're just trying to be healthy, this soup is for you! In fact, Mom actually passed this recipe along to me. She received it from a friend whose husband is on a strict low-carb, diabetic diet. I would have been skeptical, if it hadn't been Mom passing it along, but it was great. Obviously if you're counting calories, you're going to want to go really light on the tortilla strips and garnishes and cut out the olive oil...don't worry this soup can stand on it's own two feet. Otherwise, I say throw 'em on there baby. I do recommend adding the ancho chili, it adds a delicious unique flavor. Ancho chilies are a mild, fruity chili that is just the dried form of poblanos, and are the sweetest of all dried chilies. You may be able to find them in your local grocery store. If not, you should be able to find them in your local Mexican market for super cheap. Eat up!

Sweet Chili Tortilla Soup

Submitted by Amy ~ The Sisters Cafe

1 dried ancho chili
1/2 cup boiling water
2 T. olive oil
3 boneless, skinless chicken thighs (or breasts, or equivalent amount of rotisserie chicken)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large onion, chopped (about 2 cups)
2 carrots, peeled and sliced into 1/2 inch coins (or equivalent baby carrots)
2 stalks celery, cut into 1/2-inch slices
3 garlic cloves, peeled and quartered
2 t. ground cumin
6 cups chicken broth (or stock)
3 cans (14.5 oz each) chopped tomatoes
1/2 cup loosely packed cilantro leaves (I probably use a little more)
10 corn tortillas, for frying
For garnish use any of the following:
Sliced avocado

Crumbled queso fresco, or shredded Cheddar or Monterey Jack cheese
Sour cream
Salsa
Lime wedges
Cilantro

1. Place chili in a small, heatproof bowl; pour boiling water over and let soak 30 minutes. Drain; remove stem and seeds. Slice into 1/2 inch strips and set aside.

2. In a large soup pan, heat olive oil over medium high heat. Add chicken; season with salt and pepper. Brown on both sides, about 10 minutes total. Add onion, carrots, and celery. Continue to cook about 8 minutes, stirring often. Add garlic and cumin and cook an additional 2 minutes. Add broth, reserved chili, tomatoes, and cilantro and bring to a boil. Reduce heat and simmer about 15 minutes. With your hands, tear 3 tortillas into 2-inch strips and add to the soup. Continue to simmer about 15 minutes.

3. With a slotted spoon, remove chicken to a cutting board; take soup off heat. With a immersion blender, puree soup until smooth (I just use my regular blender and it works fine or you can puree the soup in small batches in a food processor fitter with knife blade). Return to pan. With two forks, shred chicken; return to soup. Season soup to taste with salt and pepper.

4. Slice remaining tortillas with a pizza cutter into 1/4-inch strips. In a small saucepan, heat 1.5 inch canola oil until very hot. Fry tortilla strips until crisp, about 1 minute. With a slotted spoon, remove strips to a paper-towel-lined plate and season with salt. Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes.

*If watching calories, try baking the tortilla strips until crisp, instead of frying them. Cut them up, place them on a baking sheet, sprinkle them with salt and pop them in the oven. I personally haven't made them this way yet, so I'm not sure how long to cook them, but I'm sure it would be great! Let us know if you try it this way:)

DON'T FORGET TO ENTER THE GIVEAWAY HERE!!

Amazing Chili's Fajitas

Apparently we enjoy Mexican food over here at The Sisters Cafe! I don't even know how many recipes we have for fajitas, enchiladas, quesadillas, etc. But they are all wonderful in their own little way. And this recipe is no exception. There are no words to describe how delicious these fajitas are!! I hope nobody has posted these already but if so, let this serve as a reminder to bookmark:) These are amazing, mouth-watering, and are by far my favorite fajitas! Who knows if this is the "actual Chili's recipe, but who cares?!...these are phenomenal either way. I'm not 100% sure where this recipe originated but I got it from our Melanie. Thank you, thank you, thank you. I also used some tips from Melanie, with MelsKitchenCafe, who I noticed also posted these on her blog. I loved all the veggies she adds to finish off the recipe. In fact, I was hoping to get a new picture including all the peppers, mushrooms, etc. because it is so delicious that way but didn't get around to it in time. And next time I will use those amazing uncooked tortillas from Costco. Mmmm....I will continue to make these for many, many years, they truly are that good!

Amazing Chili's Fajitas

Submitted by Amy ~ The Sisters Cafe
Printable Recipe

MARINADE:
1/4 cup fresh lime juice
1/3 cup water
2 T. canola oil
1 large clove garlic, pressed
3 t. vinegar
2 t. soy sauce
1/2 t. liquid smoke
1 t. salt
1/2 t. chili powder
1/2 t. cayenne pepper
1/4 t. ground black pepper
Dash of onion powder
1 pound top sirloin or chicken

Mix all ingredients. Place with chicken in a ziplock back and marinade overnight.

FAJITAS:
1 T. olive oil
1 yellow onion, thinly sliced
1 green pepper, thinly sliced
1 red or orange pepper, thinly slices
8 oz sliced mushrooms
1 t. soy sauce
2 T. water
1/2 t. fresh lime juice
dash of salt and pepper

Remove chicken from marinade and grill. In large skillet, heat 1 T. olive oil over medium heat. Add onion, peppers, and mushroom and cook until tender but crisp. Add soy sauce, water, fresh lime juice, and salt and pepper. Cook another 2-3 minutes, stirring frequently. Thinly slice chicken and toss with vegetables. Serve immediately with flour tortillas (Costco uncooked tortillas are the best and absolutely delicious!) Top with tomatoes, avocado, cheese, sour cream, salsa, lettuce or anything else you love!

Hot Southwest Bean Dip

This is the utlimate hot cheesy bean dip! The first time I made this was probably about 20 years ago. I think my Mom had cut the recipe out of the newspaper, and we made it together for a family game night. I remember it was so fun to try a new recipe together, and I was so proud of how it turned out! I loved it and still do! I made this yummy dip for a little superbowl party we had. With hearty layers of: refried beans, browned sausage, onion, chili peppers, salsa verde, cheese and my favorite part...avocados, you could have this for dinner! Mmmm--fantastic! Hope you enjoy!

 

Hot Southwest Bean Dip

Submitted by Melanie at www.www.thesisterscafe.com

(recipe from the AZ Republic years ago)

 

Printable recipe here

 

 

1 LB sausage

1 med onion

1 tsp garlic salt

1-7oz can green chili salsa (Salsa Verde)

2 Tb sliced black olives (I never measure-just sprinkle on top)

1 cup Monterey Jack cheese

1/4 tsp hot pepper sauce

1-30oz can refried beans

1 small can chopped green chilis

1 cup sour cream

1-2 green onions, sliced

1 cup cheddar cheese

1-2 avocados, chunked

 

Brown sausage, onion and garlic salt. Drain fat. Stir in hot sauce. In a 13-15" platter, layer beans, meat mixture, green chilis, sour cream, green salsa, green onions, both cheeses and olives. Bake at 350 for 15-20 minutes until hot and cheese is melted. Top with avocado chunks and serve with torilla chips. Yum!

Gourmet Chinese Chicken Salad

This recipe caught my eye because of the unique ingredients list. A Chinese chicken salad with asparagus and cabbage is interesting. It also included fresh oranges, avocados and crunchy fried wonton strips! Yum! I loved this salad! The dressing is a bit spicy and delicious. It was great in my opinion. My boys were not as excited about it as me. I think the next time I make this will be for a shower or luncheon with girlfriends instead of dinner with my 5 little boys! They are not the crowd that appreciates a great salad!

Gourmet Chicken Salad Recipe
Submitted by Melanie (Recipe adapted from Sunset/my recipes)

Ingredients
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
10-12 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
5 cups finely shredded cabbage
2 cups cubed cooked chicken

Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

Preparation
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste"

Avocado Salsa

My friend Jenny gave me this fantastic recipe after she brought it to a BBQ one time and I LOVED it! I am really "into" making healthy chip dips for lunch. So much better than a PB & J with the kiddos! Sometimes I eat this with tostitos scoops and sometimes I eat it on top my salad, or even as a side dish with our dinner! (It is great on grilled chicken or veggies) Yum! This one is a winner! Thank you Jenny!

Avocado Salsa
submitted by Melanie

Mix in large bowl:
1 package 16oz frozen-thawed-corn {I use 1 can shoepeg corn (it is smaller and i like it better)}
1 can black olives sliced
1 medium sweet bell pepper, diced small
1 small sweet onion, diced small
1-2 cucumbers diced small (I use english cucumbers)

Mix seperately:
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 T cider or white vinegar
1 t dried oregano
1/2 t salt
1/2 tsp pepper

Mix in small bowl and stir into large bowl of diced vegetables, then GENTLY add:

2-4 ripe chopped avocados (denpending on the size and your liking)

Enjoy!

Crispy Southwest Wraps (vegetarian)

I have been trying to cook meals for my family that are created from natural whole foods and ingredients and have been using less meat. I have always had this as a goal, but sometimes I get a little lazy in my efforts. I was motivated to recommit and do better after I read 'The China Study' recently. Has anyone read it? It is a fascinating book presenting well documented and reputable studies regarding nutrition and how it affects our health. I have always been interested in that subject, especially since I became a Mother and responsible for feeding my family.

I find it a bit daunting to find vegetarian meals that are filling and enjoyable for my husband and boys. These wraps were a big hit. In fact, some missionaries for our church happened to drop by while we were eating, so I invited them to eat with us. They loved them too and even asked for the recipe when I told them how easy and nutritious they are. Now this enthusiasm over the dinner could have been due to the fact that these young missionaries were just REALLY hungry after a long day of service and not used to having a warm cooked meal:)

I served them with homemade guacamole and fresh fruit. I loved that the combination of whole grain rice and beans makes a complete protein. This dinner was a winner in my book--super fast, healthy, and very tasty!! I will be making these again and again! Now, I have a favor to ask of you lovely readers....will you share with me your favorite vegetarian meals? Please email them to me at melandboys@gmail.com or you can leave them in the comments. Include your blog address if you have one, so I can give you credit if I post the recipe! I would be so grateful!!

Crispy Southwest Wraps (vegetarian)

Printable recipe here

*adapted from My Kitchen Cafe

Makes 6 wraps

1 cup cooked brown rice, warm or at room temperature

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)

6 medium tortillas (try these whole wheat tortillas here if you're in the mood to make your own)

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

My Favorite Guacamole

2 avocados, mashed

1 jalapeno minced

1/4 cup cilantro leaves, chopped

1 small tomato diced

kosher salt to taste

squeeze of a lemon

Mix together and enjoy!

Avocado Bean Dip

I tried this dip at a "hat" party my friend Nicole hosted the other week. I LOVED it! It reminded me of gaucamole, but better! I loved the addition of beans. She kindly shared the recipe with me and I have already made it three times! So it was a great night for me, I came home with a really cute hat and a delicious new recipe! Serve with your favorite tortilla chips and you have the perfect lunch or snack--mmmmm! Oh and I wrote here about a giveaway I am planning for Sisterscafe. I will post the details on Monday!

Avodaco Bean Dip
submitted by Melanie

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (I leave this out if the salsa has alot of onion)
2 Tb chopped diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! Super easy and very tastey!

Black Bean and Corn Salad

This is a great recipe given to me by my dear friend Sheri. I love it by itself and with a tortilla chip to dip. This is packed with good and healthy ingredients. I just LOVE it! It's fabuloso!

Black Bean and Corn Salad

submitted by Melanie

2-3 cups black beans OR 2 (15 oz) cans black beans rinsed and drained

1/3 cup freshly squeezed lime juice

1/2 cup olive oil

1 garlic clove, minced

1 tsp kosher salt

1/8 tsp cayenne pepper

1 1/2 cups frozen sweet corn, thawed

1 avocado, diced

1 small red pepper, diced

2 medium tomatoes, diced

6 green onions (tops and all) finely chopped

1 jalopeno, seeded and minced

1/2 cup chopped fresh cilantro

Put the lime juice, oil, garlic, salt and cayenne in a small jar. Cover with lid an shake until well combined.

In a medium bowl, combine the beans, corn, avacado, bell pepper, tomatoes, green onions, hot pepper and cilantro. Pour the lime dressing over the salad. Stir well to coat.

Makes 4-5 main course servings or 8-10 side-dish servings.

The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.

Texas Caviar

I know Mel posted a very similiar recipe recently but I was already planning on posting this and decided I would go for it! They are similiar but taste very different - try each and decide which you like the best. This is my favorite dip for tortilla chips...it's easy, healthy and so tasty it's addicting! I love the sweet corn, cilantro and avocado...and the tomatoes and lime! The whole thing is a perfect combination of flavors. I actually had help making it this time...we had a recipe night for Young Women's and here is a picture of the chefs: Camille and Raquel. They are sisters too - how fitting!!

Texas Caviar
submitted by Brittany

3 cans black eye peas, drained and rinsed
2 cans shoepeg corn, drained
3-4 Roma tomatoes, chopped
3 avocados, chunked
1 bunch of cilantro, chopped
1/2 sweet onion, minced
juice of 2 limes
Good Seasonings Italian Dressing packet, prepared
salt to taste

Combine all ingredients in large bowl, adding avocado last. (I like to add a few squirts of Tabasco sauce as well.) Pour about 1/2 the dressing into mixture and stir gently. Add as much dressing as desired. I usually use a little more than half. Serve with tortilla chips. Enjoy!

Citrus Salad Toss

This is a fabulous summer salad. I love all the fruit in it, and the salad dressing is just the right combination of sour and sweet. When I got married, Melanie made me a cute personalized recipe book of all her favorites. This yummy salad was one of them, and I have to agree that it is at the top of my list now, too.

Citrus Salad Toss
Submitted by Mindy ~ The Sisters Cafe

Romaine or spring mix

1 red onion, sliced

1 large orange, peeled and sliced

1 pt. strawberries, cut up

2 avocados, cut up

sugared pecans*

Dressing:
1/2 cup oil
1/4 cup lime juice
2 T orange juice
2 T sugar
1 tsp grated lime zest
1 tsp grated orange zest

*For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.

Mix all dressing ingredients and let sit for awhile so the flavors can blend.

Crockpot Southwestern Chicken

This is an INCREDIBLY easy and delicious dinner. I am being totally honest when I say that it is a hit every time I make it. You'll know what I mean if you try it out. It is super easy to put together, and the ingredients are kitchen staples. (Just be sure to pick up cilantro and an avocado before dinnertime.) Because it's so easy, I used this recipe when we had a church activity for my Young Women (girls ages 12-17) to teach them how to serve at home by helping making dinner (and preparing for college). They all LOVED it. I'm glad they liked it - that will be good motivation for them to try it out on their own now. :) -Oh, and I can't forget to give credit to my friend, Katherine, for introducing this life-saver dinner to me a few years ago. It's been a sanity saver many times since then. :)

Crockpot Southwestern Chicken
submitted by Erin

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts (it's safest to thaw them first before placing in the slow cooker, although I usually add them frozen)
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Chili-rubbed Steak Tacos with Tomatillo-Avocado Salsa

My sister Erin passed this recipe along to me. I believe it came from an episode of the Martha Stewart show. It has been changed a bit. I am not a huge red meat fan, but this was really good. My whole family loved it!

Chile-rubbed Steak Tacos with Tomatillo-Avocado Salsa
submitted by Melanie~ The Sisters Cafe

Ingredients:

2 cloves garlic

1 tablespoon plus 1/2 teaspoon coarse salt

2 tablespoons mild chili powder

2 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 ½ lbs skirt steak (I used bottom round)

Eight (6-inch) corn or flour tortillas

Tomatillo-Avocado Salsa

Fresh cilantro sprigs, for serving

Grated jack cheese, for serving
Sour cream, for serving

Shredded iceberg lettuce, for serving

Lime wedges, for servingIngredients for tomatillo-avocado salsa:

3 tomatillos, husked, rinsed, and halved

½ white onion, halved

2 cloves garlic

1 jalapeño chili, stemmed and halved

½ cup loosely packed cilantro leaves

Juice of ½ lime (about 1 tablespoon)

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1 avocado, halved, pitted, peeled, and cut into small cubesDirections:
1. On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chili powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
2. Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
3. Preheat oven to 350°. Wrap tortillas in parchment paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
4. Preheat grill pan or outdoor grill over high heat. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.

Directions for Salsa:
1. Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeño, turning occasionally, until lightly charred, about 10 minutes.
2. Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. (A blender would do the job, too.) Transfer to a medium bowl, and fold in avocado. The leftover salsa tastes great with chips.

Sweet and Spicy CousCous Salad

This salad is amazingly good!! This is a adapted from two recipes from my friend Sheri. I just LOVE it! In fact I made this last week and am already craving it again! We had it with grilled tilapia. It was the perfect spring dinner. I think I will make it for lunch today! yum!!

Sweet and Spicy CousCous Salad

Submitted by Melanie

1 box of CousCous-prepare as directed (I used a garlic and olive oil one-Far East brand)

Or bring 3 cups of water or chicken broth, and 1 Tbsp oil to a boil. Then stir in 1 ½ cups couscous. Cover and remove from heat. Allow all liquid to absorb (usually about 6 minutes) then fluff with fork.

Add:
1/4 cup chopped fresh parsley
1/2 cup red & yellow pepper, diced
3 green onions,diced
3/4 cup Garbanzo beans
1/2 cup currants
1 medium cucumber, diced
1 medium carrot, chopped
diced tomatoes (I used grape tomatoes)
Avocado, diced
1/4-1/2 cup toasted slivered almondsDressing:
6 Tbsp lemon juice
5 Tbsp olive oil
1-2 garlic cloves, pressed
1/2 tsp cumin
1/2 tsp curry
salt & pepper to taste

Pour the dressing over the salad and stir to combine. Serve right away or chill first.