Slushies

So I got this idea from the Bake at 350 Blog. She made Coke Icee's, but I've come to the conclusion that any flavor would be delicious...we have tried it with Red Cream Soda. The recipe actually comes from the booklet of recipes that you get when you buy the Cuisinart Ice Cream Maker (which I LOVE!)

4 cups cola or other soda, lemonade, juice, Kool-Aid, etc., chilled (you really Can use any liquid as long as it is NOT sugar free)

Turn the machine on and pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving.

Ground Turkey Enchiladas

This recipe came from A Bountiful Kitchen...it isn't the prettiest to look at, but it is a yummy way to use ground turkey.

For Topping:

1 1/4 cups frozen corn, thawed

1 (4 oz.) can chopped green chilies (I used only half that amount)

1 cup fresh cilantro leaves

1/3 cup whipping cream (you can use half and half to cut the fat)

1/4 tsp. salt

1/4 tsp. pepper

For Enchiladas:

3/4 lb. ground turkey

1/3 cup chopped onion

2 cloves garlic, minced

1 Tblsp. olive oil

3/4 cup mild red salsa

1 Tblsp. cornmeal

2 tsp. chili powder (I used a little over 1 tsp...but we don't like things too hot)

1 1/2 tsp. ground cumin

1 tsp. ground oregano

salt and pepper

8 corn tortillas, warmed or grilled (I think I probably used 16...and I would use flour tortillas next time)

1 1/2 cups cheese, pepper jack or Mexican cheese blend, divided

1/4 cup sliced olives, optional

Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse.

In a large skillet, cook the turkey, onion, and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal, and seasonings.

Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two Tblsp. cheese. Roll up and place seam side down in a greased 9 x 13 inch pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.

Cover with foil and bake and 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.

Cilantro-Lime Halibut

This is another recipe I found on Favorite Family Recipes, but they found it from Gastronomy, Inc. Gastronomy has a few restaurants in Utah, and they have the BEST seafood, so I knew this should be good.

2 six-ounce fresh halibut fillets

salt and pepper to taste

2 cloves garlic, crushed

1/2 cup white wine or chicken stock

1 Tblsp. fresh cilantro, chopped

juice of 1 lime

1 tsp. lime zest

2 Tblsp. olive oil

Season halibut with salt and pepper one hour before cooking. Place in refrigerator.

Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut fillets for five to ten seconds each. Searing the fillets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill.

Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice, lime zest, and olive oil to the saute pan and heat until hot but not boiling.

Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 2 minutes per side (it took mine quite a bit longer than 2 minutes to cook so I must not have had my grill very hot), basting constantly while cooking. Serve immediately.

Chicken Lime Tacos

I've been on the hunt for some healthier recipes lately, and this one, which I found on Favorite Family Recipes, is delicious.

1 1/2 lbs. chicken, cubed

1/4 cup red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tblsp. fresh cilantro (or to taste)

flour tortillas

Optional toppings:

Pico de gallo

cheese

onions

tomatoes

guacamole

cilantro

sour cream

Saute chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomatoes, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like.

Black Beans and Rice

This is another recipe from Mel's Kitchen. I LOVE that food blog! I have been looking for more recipes with beans, and I thought this one was definitely a keeper.

4 tsp. olive oil

1 green bell pepper, seeded and chopped

1 onion, finely chopped

5-6 cloves garlic, finely minced

2 (16-ounce) cans black beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3/4 tsp. dried thyme

1 bay leaf

1/2 tsp. dried oregano

1/2 cup water

2 Tblsp. finely chopped fresh cilantro

salt and freshly ground pepper to taste

4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Fruited Cheesecake Flag

So I found this recipe on Mel's Kitchen Cafe. Her picture is WAY better than mine, and she uses raspberries AND strawberries, which I would have done except that I went to three different places to find raspberries and every one was sold out! I will type the recipe like she does, and if you want to see her awesome picture, head over to her blog.

*this makes 48 squares

3 cups all-purpose flour

1 3/4 tsp. salt

12 ounces (3 sticks) butter, softened

1 cup plus 2 Tblsp. light-brown sugar

4 (8-ounce) packages cream cheese, room temperature

1 1/2 cups granulated sugar

1 tsp. finely grated lemon zest

1/2 tsp. pure vanilla extract

4 large eggs, room temperature

8-9 ounces (1-2 cups) blueberries

1 pound strawberries, hulled and sliced lengthwise into thirds

12 ounces (3 cups) raspberries

powdered sugar, for dusting

Coat a 13 x 8 inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with cooking spray.

Sift flour and 1 3/4 tsp. salt into a medium bowl. In a large bowl, cream the butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 4 minutes. With the mixer running, slowly add light brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.

Transfer the dough to the prepared baking sheet. Press the dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees F. Bake the dough until the entire surface is golden brown, about 30-35 minutes. Let the cookie base cool completely in the baking sheet. Raise oven temperature to 350 degrees F.

In a large bowl, beat the softened cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low and add granulated sugar in a slow, steady stream. Scrape the bowl, then mix in lemon zest, vanilla and a pinch of salt until well combined. Scrape the bowl, then beat in the eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape the bowl as necessary. Pour the cheesecake batter over the crust and spread into an even layer.

Bake the cheesecake until the filling is set, about 20-25 minutes. Let the cheesecake cool completely in the baking sheet. Refrigerate until firm and cold, about 4 hours (or overnight).

Run a sharp knife along short sides of sheet, and use the parchment overhangs to lift out the cheesecake. Run the knife under hot water and dry well. Use it to cut the cheesecake into 48 squares, wiping the knife clean between cuts.

Transfer squares to a serving platter, reforming the rectangle. Decorate the top left squares (3 down and 4 across), with a mound of blueberries on each square. Use raspberries (about 4 per square) to decorate the 1st, 3rd, and 5th rows (the 1st and 3rd rows are shorter rows since part of them are decorated with blueberries). Decorate the remaining rows in one of two ways: either dust them with powdered sugar for a completely white row or place three cut strawberries on each square and dust the tops of the strawberries with powdered sugar. If using this method (to dust the strawberries with powdered sugar), dust the strawberries immediately before serving as the powdered sugar will begin to dissolve into the juiciness of the strawberries.

Serve immediately (or refrigerate for up to 3 hours).

Corn Salsa

This recipe is very similar to Jessica's salsa, it just adds a couple of extra ingredients, and is delicious!

4-5 roma tomatoes, chopped

2-4 green onions, chopped

1 can sweet corn, drained

1 can white corn, drained

1 can black eyed peas, drained and rinsed

1-2 avacados, chopped

1/2 cucumber, chopped

1 can olives, sliced

1 cup fresh cilantro, chopped

1 pkg. Italian dressing, prepared as directed (you will need olive oil, vinegar, and water)

1-2 bags tortilla chips

Combine all ingredients above. Pour in dressing and stir. Let it refrigerate for at least two hours before serving.

Serve with tortilla chips.