Here is what I selected so far. Still might add either a dessert or a cocktail to go with.
* Exported from MasterCook *
Chicken & Bacon Burritos with chipotle dressing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 strips thick-sliced bacon -- diced
1 pound boneless, skinless chicken breasts -- sliced into strips, seasoned with salt and black pepper
3 cups romaine lettuce -- shredded
1/2 cup grape tomatoes -- halved
1/2 cup cucumber -- seaded and sliced
1/3 cup purchased ranch dressing
2 teaspoons diced chipotle in adobo sauce
4 10-inch flour tortillas
Cook bacon in a saute pan over medium heat until crisp. Transfer bacon to a paper-towel-lined plate. Drain all but 2 Tbsp. drippings.
Saute chicken in drippings in same pan over medium-high heat until browned and cooked through, 8 minutes. Transfer chicken to a plate, tent with foil, and let rest 3 minutes.
Combine romaine, tomatoes, cucumber and bacon in a bowl. Mix together ranch dressing and chipotle; toss with salad mixture and chill until ready to serve.
Heat tortillas in a large skillet, 1 minute per side.
To serve, divide chicken among tortillas, top with salad mixture, and roll tortilla over filling. Cut burritos in half on a diagonal and serve.
Source:
"Cuisine at Home Magazine, issue no. 97, page 49"
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* Exported from MasterCook *
Mexican Rice with green peas
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup onion -- diced
1 Tablespoon tomato paste
2 1/2 teaspoons jalapeno -- minced
1 1/2 teaspoons garlic -- minced
1/2 teaspoon ground cumin
1 Tablespoon olive oil
1 cup low-sodium chicken broth
1/2 cup converted dry rice
1/2 cup Roma tomatoes -- chopped
1/2 cup frozen green peas -- thawed
salt and black pepper to taste
Saute onion, tomato paste, jalapeno, garlic and cumin in oil in a saucepan over medium heat, 2 minutes.
Add broth, rice and tomatoes; bring to a boil. Cover pan, reduce heat to low, and simmer until water is absorbed, about 20 minutes. Remove rice from heat.
Stir in peas, cover and let stand 5 minutes. Fluff rice with a fork and season with salt and pepper.
Source:
"Cuisine Tonight for Two, page 89"
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* Exported from MasterCook *
Chicken & Bacon Burritos with chipotle dressing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 strips thick-sliced bacon -- diced
1 pound boneless, skinless chicken breasts -- sliced into strips, seasoned with salt and black pepper
3 cups romaine lettuce -- shredded
1/2 cup grape tomatoes -- halved
1/2 cup cucumber -- seaded and sliced
1/3 cup purchased ranch dressing
2 teaspoons diced chipotle in adobo sauce
4 10-inch flour tortillas
Cook bacon in a saute pan over medium heat until crisp. Transfer bacon to a paper-towel-lined plate. Drain all but 2 Tbsp. drippings.
Saute chicken in drippings in same pan over medium-high heat until browned and cooked through, 8 minutes. Transfer chicken to a plate, tent with foil, and let rest 3 minutes.
Combine romaine, tomatoes, cucumber and bacon in a bowl. Mix together ranch dressing and chipotle; toss with salad mixture and chill until ready to serve.
Heat tortillas in a large skillet, 1 minute per side.
To serve, divide chicken among tortillas, top with salad mixture, and roll tortilla over filling. Cut burritos in half on a diagonal and serve.
Source:
"Cuisine at Home Magazine, issue no. 97, page 49"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mexican Rice with green peas
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup onion -- diced
1 Tablespoon tomato paste
2 1/2 teaspoons jalapeno -- minced
1 1/2 teaspoons garlic -- minced
1/2 teaspoon ground cumin
1 Tablespoon olive oil
1 cup low-sodium chicken broth
1/2 cup converted dry rice
1/2 cup Roma tomatoes -- chopped
1/2 cup frozen green peas -- thawed
salt and black pepper to taste
Saute onion, tomato paste, jalapeno, garlic and cumin in oil in a saucepan over medium heat, 2 minutes.
Add broth, rice and tomatoes; bring to a boil. Cover pan, reduce heat to low, and simmer until water is absorbed, about 20 minutes. Remove rice from heat.
Stir in peas, cover and let stand 5 minutes. Fluff rice with a fork and season with salt and pepper.
Source:
"Cuisine Tonight for Two, page 89"
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Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."