SWEET FRIED PLANTAINS

Cheesecake Factory has these served with a Jamaican shrimp dish, along with diced mangoes and black beans. YUM.

2 ripe plantains
4oz. vegetable oil

Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain.

Slide your first finger along the incision and remove the skin.

Place the fruit on a cutting board and cut it into 1/4 inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium.

Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the plantain pieces on their opposite side as soon as the edges turn brown.

Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.

Serve as snack or side dish with any main entrée.

Note: When you buy your plantains, make sure the plantains are yellow ripe with dark spots. The more yellow the plantains are, the better they are for frying.

Mexicorn Salad

2 ripe avocados, peeled and diced
1/2 bunch fresh cilantro, chopped
3 tomatoes, diced
1 1/2 cup Jack/Cheddar cheese, shredded
1 can black beans, drained and rinsed
1 can mexicorn, drained and rinsed

Combine all above in a large bowl. Mix the juice of 2 limes, 1 Tbsp. olive oil, a pinch of salt, and garlic powder to taste and drizzle over salad. Serve with corn chips.

French Dip Sandwiches

FIVE ingredients, people! Can't wait to try this one!


3 lb. beef bottom round roast
1 onion, cut into 1/2" slices
14 oz. can beef broth with onions
8 hoagie buns
8 slices of swiss or american cheese

Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all.

Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns.

Slice meat thinly and arrange the cooked beef and onions on the toasted buns, top with a slice of cheese. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping.

Avocado Chicken

6-8 chicken breasts
salt, pepper and flour
1/2 c. butter
1/2 c. chopped onion
1 garlic clove, minced
1 pkg. fresh sliced mushrooms
2 Tsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 c. chicken stock
1/2 c. white grape juice
1 avocado, peeled and mashed
1 1/2 c. grated Monterey jack cheese , or colby jack

Between waxed paper, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper and dust with flour. Melt 1/4 c. butter and quickly saute breasts, a few at a time until golden. Remove to plate and set aside. Preheat oven to 350. Melt remaining butter in same skillet and saute onin, garlic and mushrooms slowly until cooked, not brown. Stir in flour, celery salt, white pepper, chicken stock and juice. Cook over low heat until thickened, about 4-5 mins. Stir in mashed avocado and 1/2 c. cheese and season to taste. Arrange breasts in 9x13 pan and spoon avocado mix on each and sprinkle with remaining cheese over top of chicken breasts. Bake 20-30 mins at 350 until chicken is cooked and cheese is melted.

Corn & avocado salsa

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.

Chicken Parmesan Bundles

4 oz. Brick Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained ***I used a bit less
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
6 Tbsp. KRAFT 100% Parmesan Grated Cheese, divided **I used fresh grated Romano
6 small boneless skinless chicken breasts (1-1/2 lb./750 g), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups pasta sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks, if using. Serve topped with the pasta sauce and remaining 1/4 cup mozzarella cheese.

Taco Salad with Creamy Lime Dressing

Ingredients
grilled chicken, grilled steak, beans, etc.
vegetables — such as colored peppers, lightly cooked corn, diced tomato, etc.
something from the onion family, like chopped scallions or chopped red onion
shredded red or green cabbage
cheese (a must!) — pepper jack, monterey jack, sharp cheddar, queso fresco, etc.
diced avocado
chopped cilantro
your favorite kind of salad greens
tortilla chips, either crumbled over or served alongside
sour cream, salsa, guacamole — you can serve the salad with a dollop of these toppings, or serve the salsa and guac on the side for chip dipping

For the creamy lime dressing (makes enough for 4 salads):
zest & juice of 1 lime (about 2 tablespoons juice)
1 small shallot, minced
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
1 teaspoon cumin
pinch of coarse salt and freshly ground black pepper
2 tablespoons cilantro, finely chopped

Directions

Prep all your ingredients before dressing the greens, and have them ready to go.

Make the dressing — whisk together all the ingredients until well blended.

Wash and spin dry your salad greens, season them with a little coarse salt and pepper, then toss them with about 2/3 of the dressing. Divide the dressed greens among 4 plates, then top with whatever toppings you’re using. Spoon the remaining dressing over the top of each salad and serve.