Southwestern Egg Rolls {from Lynnie}

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 10 Egg Rolls

Ingredients

·         2 tablespoons olive oil, plus extra for brushing

·         1 pound skinless, boneless chicken breasts – diced

·         1 medium-large onion, minced

·         1 cup frozen corn

·         1 (14.5)oz can black beans, rinsed & drained

·         2.5 cups fresh baby spinach

·         1 tablespoon cumin

·         1 tablespoon chili powder

·         3.5 cups shredded pepper jack cheese

·         salt & pepper to taste

·         10 taco sized flour tortillas

Instructions

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.

Spoon about 1/4 cup of filling (we used more) into the center of each taco sized flour tortilla, and roll up like a burrito (folding in the sides). Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy. (ours took longer)

Serve with Cilantro Cream Sauce, if desired.

Cilantro Cream Sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: About 2 cups

Ingredients

·         1 (8oz) package cream cheese, softened

·         2 tablespoons sour cream

·         1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)

·         1 teaspoon black pepper

·         1 teaspoon celery salt

·         1 tablespoon taco seasoning

·         6 cloves garlic

·         1 bunch fresh cilantro

·         the juice of half a lime

Instructions (make day ahead so flavors can gel)

Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks. 

Cheese Blintzes {from Lynnie}

4 eggs
1 c. cottage cheese
1 c. sour cream
1 Tbsp. sugar
1 tsp. salt
1 c. flour

Beat eggs, add cheese and cream. Blend. Add dry ingredients. Cook like pancakes.

Serve with 1 spoonful of cottage cheese, 1 spoonful of raspberry or strawberry jam, and a dollop (or two or three) of whipped cream. Yum!

*If you don't have homemade jam, use fresh fruit. I like to puree raspberries, then mix them with whole raspberries. Blackberries work, too.

{the best ever} Glazed Banana Bread {from Meg}

This is my friend Kiera's recipe. It is so ridiculously good that Ryan eats it--and he's allergic to bananas!

Mix together:
3 c. flour
1 1/2 tsp. baking soda
2 1/2 c. sugar
1 1/2 tsp. salt

Add and mix:
1 c. buttermilk
1/2 c. melted butter
1 1/2 tsp. almond extract
1 c. oil

Mix well. Add and mix:
3 eggs
1 1/2 tsp. vanilla
3 mashed, overripe bananas

Mix well.

Grease and flour pans. Bake at 350* for 1 hour.

Glaze:
In a small saucepan, combine
3/4 c. sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. almond extract
2 Tbsp. butter
Heat on stove to melt together. DO NOT boil. Pour directly on warm bread loaves from stove.