Today is my husband’s 36th birthday! He’s the strong silent type, preferring no fanfare, so we’ll be having a quiet family supper tonight, with foods he requested on the menu.
Here’s what’s for dinner:
~I’ve been fixing these since I first found the recipe in a 1997 issue of Taste of Home magazine–ten years of yummy! This is one of dh’s favorite “chicken” recipes…remember he’s a rancher (GO BEEF!) at heart!
- 2 TB salsa
- 1-2 jalepeno peppers, seeded
- 1 garlic clove, minced
- 2 TB chopped onion
- 1 (16 oz) can refried beans
- 1/2 tsp. ground cumin
- 1 TB chopped fresh cilantro
- 1 cup cubed chicken, or a bit more
- 1 (4 oz) cup shredded cheddar cheese, divided
- 10-12 flour tortillas (6 inches)
- sour cream and additional salsa, optional
Cooking instructions: Place the first eight ingredients and 1/2 cup cheese in a food processor; blend until smooth. (I don’t own a food processor, so I just chop everything fine) Spread evenly over tortillas. Roll up and place seam side down in a greased 13x9x2 inch baking dish.
Cover and bake at 350 degrees F for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese melts. Serve with sour cream and salsa if desired.
Pan de Elote (corn loaf)
~This is such a family favorite, we have it annually at our big family get-togethers; however, it’s souffle-like, so it’s not a great choice for potlucks unless you can prepare and bake it on location. And no opening the oven door to peek while cooking…
- 1 (16 oz) can cream style corn
- 1 egg, beaten
- 1/2 cup milk
- 1 (4oz) can green chilies with seeds rinsed out, drained (optional)
- 1 cup biscuit mix
- 2 TB melted butter
- 1/2 lb Monterrey jack cheese, grated
Combine corn, biscuit mix, egg, butter and milk. Mix well. Turn half of batter into 8x8x2 inch greased glass baking dish.
Cover with chilies and cheese. Spread with remaining batter.
Bake at 400 degrees F for 25-30 minutes or until browned.
~This is my big sister’s recipe, an extremely luscious fruit salad…hubby adores it, and 7 year old made it just for him! (Read entire recipe before fixing)
- 3/4 cup sugar
- 1 TB flour
- 1/2 tsp salt
- 2/3 cup pineapple juice
- 1 egg, beaten
- 1 tsp lemon juice
In small saucepan mix sugar, flour and salt. Stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened.* Add lemon juice. Set aside and cool.
- 1 cup Acini Di Pepe (available in small bags in pasta section of grocery store)
- 2 cans (11 oz each) mandarin oranges, drained
- 1 can (20 oz) chunk pineapple, drained (reserve 2/3 cup juice for first part of recipe)**
- 1 can (20 oz) crushed pineapple, drained
- 1 carton (12 oz) dairy whipped topping
- 1/2 cup maraschino cherries
Cook Acini Di Pepe according to package directions. Combine cooked mixture with Acini Di Pepe. Cover, place in refrigerator until chilled. Combine remaining ingredients, stir lightly. Chill at least one hour before serving 8-10.
*Note, cook juice mixture just until thick as over that egg white coagulates. (and be forewarned, it doesn’t thicken much)
**If you don’t like pineapple chunks, you can opt for pineapple tidbits, or eliminate this and just use two cans crushed pineapple.
And we’re having Peaches and Cream Pie and oldest daughter’s Reese’s Peanut Butter Cups (secret recipe) for dessert.
Now, back to class…but before I go…humor me, what’s for supper at your house tonight and/OR what dishes would be on your birthday menu?