April 28: Mexican Cornbread Salad

A co worker brought this salad to a work party a while ago. It is delicious!

1 6-8 oz pkg cornbread mix, 
     made according to pkg instructions and cooled
2 cups mayo
3 tsp chili powder
1 tsp salt
2-3 TB freshly chopped cilantro
1/2 head torn iceberg lettuce or 2 heads Romaine lettuce chopped
1 14 oz can shoepeg or yellow corn, drained
1 14 oz can black beans or pinto beans, rinsed and drained
6 Roma tomatoes, chopped
1/2-3/4 c finely chopped red onion or green onion
2 cups shredded Cheddar cheese 

Crumble cornbread into fine crumbs; set aside. Stir together the mayo, chili powder, salt, and chopped cilantro. In a 4 qt glass bowl or trifle dish, place half of the lettuce, then sprinkle with half the cornbread crumbs. Spread half of the mayo mixture on the cornbread layer. Layer half each of the corn, beans, tomatoes, onions and cheese. Repeat layers with remaining ingredients. Refrigerate at least 2 hours before serving. 

April 27: Macho Nachos

1 can refried bean
1 lg bag white corn tortilla chips
1 medium onion, chopped
1 can chili
(use vegetarian, beef, or turkey chili)
1 c shredded Pepper Jack cheese
1 c shredded Cheddar cheese
1 c sour cream
1/2 c green onion, chopped
1 tomato, diced
1 jalapeno sliced

Preheat oven to 350. Have all ingredients prepared and ready to assemble nachos. In a small saucepan on low, heat refried beans. On a large oven proof platter, spread out tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar cheese. Repeat this layering process until ingredients are used up. Place chips in the oven at 350 until cheese has melted. Remove from oven and place on a heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapenos and serve hot.

April 26: Leftover Chili Casserole

Now, do not hear the word "leftover" and run from this recipe. It is mighty fine.

In a blender, blend 10 oz pkg Fritos  (minus 1 1/2 cups) until it resembles corn meal.

Mix together:
1 sm can enchilada sauce
1 sm can tomato sauce
Chili
Ground Fritos
Place mixture in 9x13 pan.

On top of chili mixture, layer:
Sour cream
Cheddar cheese
Sprinkle 1 1/2 cup of reserved Fritos, lightly crunched up

Bake until warmed thoroughly and is bubbly.

April 25: Meatloaf (The Best)

I recently learned this secret to a great tasting meatloaf.

1 1/2 - 2 lbs lean ground beef
Mix ground beef with a variety of other ingredients like:
(I add whatever I have on hand.)
ground oats
fresh or dried bread crumbs
beaten egg
milk
diced onion, celery, green pepper, garlic
grated carrot
sliced green onion
ketchup
salt and pepper
parsley
Press into loaf pan.

The secret:
Put a layer brown sugar on top of meatloaf
Then a layer of ketchup.

Bake at 350 for about 1 hour or until done depending on size of meatloaf.

April 24: Tasty Turkey Tacos

From "Live with Regis and Kathy Lee" comes this great recipe.

1 lb ground turkey
2 tsp cumin
3 TB chili powder
1 tsp garlic powder
1/2 c water
1 small onion
1 dozen corn tortillas
Oil

Brown turkey in oil. Add spices, salt and pepper. Add onion and water. Let simmer. Fry tortillas in oil. Fill with meat mixture. Add cheese, lettuce, tomatoes, avocado, and salsa. 

April 23: Honey Mustard Chicken Wrap

This is like the McDonald's chicken wraps. 

Grilled chicken or baked crispy chicken fillets, 
              diagonally sliced
Shredded lettuce
Shredded cheddar cheese
Tortilla shells
Honey Mustard Dressing

Heat the tortilla shells in microwave until soft. Add chicken, lettuce, cheese and drizzle with dressing. Roll up.

Honey Mustard Dressing:
1 1/2 c mayonnaise
1/4 c honey
1/4 sugar
1/4 c Dijon mustard
1/8 c chopped onion
1/2 c oil
Mix all ingredients in blender. Add oil last, added it very slowly as it blends.

April 22: Energy Balls

1 c honey
1 c powdered milk
1 c peanut butter
Mix together and shape into balls about the the size of a walnuts. Roll in coconut, chopped nuts or sesame seeds.