Friday Recipes

It's finally Friday. It always feels good to get to the end of the week. According to weather reports, Florida is supposed to be cooling off (again). Cooler temps, low humidity...that works!

And now, for today's six recipes to help you through the weekend. Enjoy!

FARROW BLACK BEANS MEXICAN BOWL [VEGAN]

This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435

To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.

Ingredients

1 tbsp olive oil

1 tsp chopped garlic

2 tsp oregan

1 cup red onions (chopped)

1 cup green bell pepper (chopped)

1 tbsp jalapeno pepper (seeds removed and chopped)

1 tbsp chopped cilantro

3 roma tomatoes (blanched, peeled and mashed)

1/2 tsp sugar

1/2 cup sweet corn kernels

1 15 oz. can black beans (rinsed and drained)

1 1/4 tsp salt

1 tsp lime juice

2 cups farrow (cooked)

1 cup shredded lettuce

1 whole avocado (seed removed and sliced/chopped

Preparation

Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.

Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.

Add sugar, corn, black beans, salt, lime juice.

Mix very well and cover and cook for 3 – 4 minutes.

Lastly add farro and mix well so that farro is properly coated and turn off the flame.

In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.

CORN SALSA

This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback

Ingredients

1 15 -ounce can yellow corn, drained

1 15-ounce can white corn, drained

1 4-ounce can chopped green chiles, drained

1 2 .5-ounce can sliced black olives, drained

4 scallions, finely chopped

2 tomatoes, finely chopped

2 jalapeno peppers, seeded and chopped

3 tablespoons white vinegar

1/3 cup olive oil

Kosher salt

1 tablespoon finely chopped fresh cilantro

Directions

Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.

Just before serving, add the cilantro to the salsa.

AWESOME SLOW COOKIER POT ROAST PLUS EXTRAS

This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.

To view this online, click here.

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup

1 1/4 cups water

1 (1 ounce) package dry onion soup mix

5 1/2 pounds pot roast

2 potatoes, cut into cubes

2 carrots, sliced and halved

1 yellow squash, sliced

1 zucchini, halved lengthwise and sliced

Directions

Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.

Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

CHICKEN PAILLARDS WTIH CORN SALAD

This comes from Florence Fabricant, in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.

This was featured in “A Salad With Farm-Stand Allure”, and can be viewed online here.

Ingredients

1 tablespoon Dijon mustard

1/4 cup plus 1 tablespoon lemon juice

2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin

3 tablespoons extra-virgin olive oil

1/2 cup chopped onion

2 ears corn, kernels stripped

1 jalapeño chile, seeded and minced

1 medium-size yellow summer squash, diced

Salt and ground black pepper

1 medium yellow tomato, diced

1/3 cup flour

2 tablespoons minced cilantro leaves

Preparation

Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.

Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.

Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.

CREAMY CHICKEN ENCHILADAS

This comes from Reynolds Kitchens, and begins, “Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.” Prep Time: 15 - 25 minutes; Cook Time: 25 minutes; Servings: 6; Course: Main Dish.

To view this online, click here.

Ingredients

2 1/2 cups chopped cooked chicken

1 can (10 3/4 oz.) cream of chicken soup

1 cup sour cream, divided

1 1/2 cups shredded cheese

1/4 cup chopped cilantro

12 (6-inch) flour tortillas

1 1/2 cups salsa

Reynolds Wrap® Aluminum Foil

Directions

Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.

Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.