Appetizer of the Week – Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

September 5, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is – Black Bean-Avocado Salsa with Home-Baked Tortilla Chips. This includes recipes for the Tortilla Chips and the Black Bean-Avocado Salsa. To make the Home Baked Tortilla Chips you’ll be needing Soft Corn Tortillas, Canola Oil, Garlic Powder, Ground Black Pepper, and Salt. To make the Black Bean-Avocado Salsa you’ll be using Avocados, Tomatillo, Jalapeno Chili Pepper, Cilantro Leaves, Red Onion, Black Beans, Canola Oil, Lime Juice, Cider Vinegar, and Salt. The recipe comes from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020!

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips
Enjoy this tasty heart healthy snack for your next celebration!

Recipe Ingredients:
Tortilla Chips:
6 (6-inch) soft corn tortillas
1 tablespoon canola oil
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Black Bean-Avocado Salsa:
1/2 ripe medium avocado, peeled, seeded and diced
1 medium tomatillo, papery skin removed, rinsed and diced
1 large jalapeno chili pepper, finely chopped (seeded, if desired)
1/3 cup chopped fresh cilantro leaves
1/4 cup diced red onion
1/2 of a (15-ounce) can no-salt-added black beans, rinsed and drained*
2 tablespoons canola oil
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – For Tortilla Chips: Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10 to 11 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 teaspoon salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.
3 – For Black Bean-Avocado Salsa: Combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.
Makes 6 (1/3 cup) servings.

*Note: The leftover black beans may be stored in an airtight container in the freezer up to one month for later use.

Nutritional Information Per Serving (1/6 of recipe): Calories 130; Total Fat 10g; Saturated Fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrates 9g; Fiber 2g; Protein 2g.

Sunday’s Pork Roast Dinner Recipe – Roast Pork Loin Southwest Style

May 24, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Roast Pork Loin Southwest Style. Have a taste of the Southwest with this week’s recipe for a Roast Pork Loin Southwest Style. To make this week’s recipe you’ll be needing a Boneless Pork Loin Roast, Olive Oil, Tomatoes, Onion, Cilantro, Tomatillo, Garlic, Jalapeño Pepper, Green Chilies, and Herbs and Spices. This just sounds Delicious! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020!

Roast Pork Loin Southwest Style
Your family will shout ‘olé!’ when they taste this Southwestern roast. Enjoy with seasoned corn on the cob and baked sweet potatoes.

Recipe Ingredients:
1 (4-pound) boneless pork loin roast
1 tablespoon olive oil
2 medium tomatoes, seeded and chopped (about 2 cups)
1 medium onion, chopped (about 1 cup)
1/2 cup chopped fresh cilantro
1 tomatillo, peeled, chopped (about 1/3 cup; optional)
4 cloves garlic, minced
1 jalapeño pepper, chopped, seeded (optional)
1 (4-ounce) diced green chiles, drained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander

Cooking Directions:
1 – Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillos, garlic, jalapeño pepper and chiles; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.
2 – Preheat oven to 325°F (160°C). Spray shallow baking pan with nonstick cooking spray.
3 – Using sharp knife, cut 8 to 10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat thermometer registers 155°F (approximately 65°C).
4 – Let stand 10 minutes before slicing.
Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories 180 calories Protein 26 grams Fat 7 grams Sodium 133 milligrams Cholesterol 66 milligrams.


May 13, 2018 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a SOUTHWESTERN CHICKEN CHOWDER. Chicken Breasts, Squash, Green Peppers, and Corn are just some of the ingredients that make up this week’s recipe. The recipe is off the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, and Diabetes Management Tips, so check it out today! Enjoy and Eat Healthy in 2018!



2 pounds boneless, skinless chicken breast, cut in cubes
1 can (14-1/2 oz.) tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 can (14-1/2 oz.) low sodium chicken broth
1 tablespoon chopped cilantro
1-1/2 cups fresh corn, cut from cob


1 – In large Dutch oven, place oil and heat over medium temperature.
2 – Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes.
3 – Add onion and green pepper; cook about 5 minutes, stirring.
4 – Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes.
5 – Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes.
6 – Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes.
7 – Add jicama and cilantro and cook 5 minutes more.
8 – Serve with tortilla chips, if desired.

Recipe Yield: Makes 6 servings.

Calories: 356
Fat: 9 grams
Saturated Fat: 2 grams
Sodium: 430 milligrams
Cholesterol: 129 milligrams
Protein: 50 grams
Carbohydrates: 18 grams

Wild Idea Buffalo Recipe of the Week – Buffalo Stuffed Chili Rellenos with….

January 8, 2014 at 8:45 AM | Posted in Wild Idea Buffalo | Leave a comment
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Another delicious sounding recipe from Jill O’Brien of Wild Idea Buffalo, this weeks recipe of the week is Buffalo Stuffed Chili Rellenos with Black Bean Gravy & Tomatillo Sauce.


Wild Idea Buffalo Buffalo Stuffed Chili Rellenos

Buffalo Stuffed Chili Rellenos with Black Bean Gravy & Tomatillo Sauce

For this recipe I braise a chuck roast, and after cooking I divide the roast into 3 pieces, to create 3 separate meals. Keep each section in braising liquid until ready to use. Meat freezes well and reheats nicely for later use. Or invite some friends and triple the recipe! Also the recipe looks long and lengthy, but is very user-friendly and do-able.


Stuffing Ingredients:

1 – 3 lb. Buffalo Chuck Roast, rinsed and patted dry
2 – teaspoons olive oil
1 – teaspoon salt
2 – teaspoons pepper
3 – cups apple cider
¼ – cup fresh cilantro, packed and finely chopped
½ – teaspoon cumin
½ – teaspoon cardamom
1 – teaspoon salt
¼ – cup fresh lime juice, (1 lime)
1 – cup queso blanco, crumbled

1 – Pre-heat oven to 500*.
2 – Prep buffalo roast and rub with olive oil, salt and pepper.
3 – Place roast in heavy roasting pan and add cider. Cover and place in hot oven, allowing ingredients to come to full heat. About 20 minutes.
4 – Reduce heat to 350* and continue to braise for 2.5 hours. Turn halfway through braising process.
5 – Roast should pull apart easily with two forks. Continue to braise if necessary.
6 – Remove roast from oven and let rest covered for 20 minutes.
7 – Place roast on cutting board and pull into 3 pieces. Place two of the pieces in separate bags with pan juices and refrigerate or freeze for later use.
8 – Pull remaining third apart using two forks or hands. Place pulled meat in bowl, with remaining pan juices.
9 -Add cilantro, seasonings and lime and stir to incorporate.


Wild Idea Buffalo Buffalo Stuffed Chili Rellenos 2
For Chilies:

*It’s best to wear food gloves when handling peppers.

8 – Anaheim or Poblano Chilies washed and patted dry.
*6 peppers for stuffing and two for tomatillo sauce.
1 – egg
¼ – cup milk
½ – cup flour
1 – teaspoon salt
1 – cup corn meal
1 – cup grape seed, vegetable or peanut oil




1 – Roast chilies in broiler or over gas, charcoal or stove top fire, until blistered and black.
2 – Remove chilies, place in a paper bag and close. Allow chilies to rest for 20 minutes.
3 – Remove chilies and gently rub off charred skin.
4 – Keeping stem in tact, make a slit the length of the pepper, with a knife.
5 – Gently pull out seeds, rinsing under sink if needed.
6 – Allow to dry on paper towel.
7 – Divide meat and cheese between the 6 peppers and gently stuff in chilies, insuring that stuffing is completely encased.
8 -Mix egg, milk, flour and salt together.
9 -Carefully dip each pepper in the batter and then roll in the cornmeal. Place on a baking sheet.
10 – Heat oil in large frying pan to medium high heat. Fry in two batches for about 3 minutes a side, or until golden brown. Remove and place on paper and let rest for 3 minutes.
11 – While resting ladle black bean gravy and tomatillo sauce onto plates.
12 – Place pepper in center of the plate. *Optional – Garnish with fresh cilantro and sour cream.

Black Bean Gravy

*Leftover gravy and sauce are delicious on squash or served as dips!


1 – 15 oz. can black beans in liquid
2 – Tomatillos, husk removed and washed
½ – teaspoon salt
½ – teaspoon black pepper
Juice of 1 lime (about ¼ cup)




1 – In blender puree all ingredients.
2 – Place in heavy saucepan and simmer until reduced to desired thickness. Season to taste.


Tomatillo Sauce


5 – Tomatillos, husk removed and washed
1 – cup water
2 – green chilies, roasted, peeled and seeded
¼ – cup packed cilantro leaves
½ – teaspoon each: cumin, coriander, and salt
Juice of 2 limes (1/2 cup)

1 -Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until Tomatillos are tender.
2 – Place tomatillos and water in blender with all other ingredients.
Blend until well incorporated.
3 – Return to saucepan and let simmer until desired thickness is achieved.
4 – Wine Pairing: Chateau Ste. Michelle, Eroica Riesling, 2010

* A favorite that we keep on hand for like meals. Crisp, with flavors of citrus and peach.

* Nice acidity and mineral tones for spicy foods.

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