Monday, November 12, 2018

Mango Salsa

2 large ripe mangoes, diced
1 small cucumber, diced
2/3 c. red onion, chopped
1/2 c. cilantro, chopped
1 large jalapeño, seed and diced
2 limes, juiced
freshly ground black pepper, to taste
tortilla chips

Combine above ingredients into a bowl. Best if you cover and let sit in the refrigerator for a couple hours but sometimes we can't wait that long! Serve with tortilla chips.

Cream Cheese Rangoon

8 oz. cream cheese, softened
2 T. scallions, minced
1/8 tsp. garlic powder
24 wonton wrappers

In a small bowl mix cream cheese, scallions and garlic powder together. Preheat a couple inches of oil in a deep pot to 350 degrees. Put 1 T. of cream cheese mixture into the middle of a wonton wrapper. Add water to the edges of the wrapper and then push the 4 centers of each side into the middle and press them firmly together. Once the middle is connected from all 4 sides, connect the wings coming out from the middle. Let wontons sit until all have been made and then fry the driest wontons first. Cook until golden brown.

Low Carb Cheesy Spaghetti Squash

1 medium spaghetti squash 
2.5 T. minced garlic
1 tsp. olive oil
5 oz. fresh spinach, chopped
1/2 c. heavy cream
1 T. cream cheese
1/2 c. freshly grated parmesan cheese plus extra for topping
salt and pepper to taste
grated or sliced mozzarella for topping to taste

Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise and scoop out the seeds. Rub olive oil onto the inside of the squash and place cut side down onto a baking dish. Cook approximately 40 minutes or until tender and easily pierced with a fork. While the squash is roasting, prepare sauce. In a medium pot bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Add spinach to the garlic and stir until wilted. Add cream, cream cheese and parmesan cheese. Stir until melted. Season with salt and pepper and remove from heat. Once squash is done roasting, allow to cool until you can handle it enough to fork and separate the strands of the spaghetti squash. Pour sauce over each squash boat, stir to mix and then top with mozzarella cheese and additional parmesan cheese. Bake at 350 degrees for approximately 20 minutes or until hot and bubbly. The last couple of minutes, flip on the broiler in the oven and cook the top of the dish until lightly browned. 

Sour Cream Chicken Enchiladas

2 cans cream of chicken soup diluted with 1/4 c. milk
1- 3 oz. can diced green chilis
1 pint sour cream
1 onion finely chopped
1 lb. grated cheese (5 cups)
2 c. chopped cooked chicken
1 pkg. 8 inch flour tortillas

Mix soup, chilies and sour cream together for sauce. Sauté onion until translucent and add to chicken. Spoon chicken mixture into the middle of tortillas. Add one spoonful of sauce and sprinkle with grated cheese. Roll up and put in greased 9x13 baking dish. Repeat. Top rolled tortillas with remaining sauce and sprinkle with 1 c. grated cheese. Cover dish with tinfoil and bake at 350 degrees for 1 hour.