Cheese & Roasted Pepper Tamales

Ingredients

25 corn husks
5 poblano peppers (or other peppers of your choice), diced and roasted
1 1/2 pounds cheese (such as Monterey Jack), shredded

Masa:
5 cups corn masa flour
1 tablespoon cumin
1 tablespoon garlic powder
2 teaspoons salt
6+ cups vegetable broth
1/3 cup vegetable oil

Soak corn husks in water for at least half an hour. Prepare masa by combining dry ingredients, then adding broth and oil. If necessary, add more broth until the consistency is similar to a thick cake batter. (It's important that it's not too runny or too stiff.)

Shake off excess water on a corn husk and lay it down with the wide side at the bottom. Add a layer of masa about a centimeter thick, leaving about an inch on the sides and a couple inches at the top. Add cheese and roasted peppers in a line in the middle.

Fold the sides in, and then fold the top over. Place upright in a steamer.

Continue for the rest of the tamales. Steam for 2 hours or until masa is spongy and comes easily off the corn husk.

If you have the equipment, these are great to make in bulk and freeze. Just reheat them in the microwave or by steaming for an easy and delicious meal!

Creamy Tomato Parmesan Soup

 I love this recipe because it's full of veggies, yet it tastes almost like a dessert! Its thick and creamy texture also makes it a great pasta sauce, or even a warm cheese dip with a little extra parmesan tossed in.

Ingredients

Veggies & Seasoning:

4 cups vegetable broth
2 cups diced tomatoes
1 cup finely sliced celery
1 cup finely sliced carrots
1 cup finely sliced onions
1 teaspoon oregano
1 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 a bay leaf

Cream:

1/2 cup flour
1/2 cup parmesan cheese
1/4 cup butter
1 cup half & half*
1 cup milk

*For soupier soup, you can substitute another cup of milk for the half & half.


Put all of the veggie and seasoning ingredients in a pot and cook over medium heat for about an hour, or until veggies are softened.

Melt butter over low heat and add flour, stirring together.  Take about a cup of the soup mixture and stir it in with the butter and flour, then add it back to the soup pot.

Add the rest of the cream ingredients. Mash up the soup veggies with a potato masher, breaking up any flour clumps if necessary.

Simmer for another 20-30 minutes. Then enjoy it as a soup or a warm sauce.

Cheesy Mashed Potatoes

A delicious version of mashed potatoes that everyone will love!

Ingredients

5 pounds potatoes
8 ounces cream cheese, at room temperature
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons butter, plus additional slivers
½ cup shredded cheddar cheese

Wash the potatoes and cut them in quarters. (For extra creamy potatoes, peel them before boiling. For vitamin-rich potatoes, leave the skin on.) Boil until soft and mashable. Drain and mash potatoes, mixing in the cream cheese and sour cream. Add the remaining ingredients and mix until light and fluffy.

Preheat the oven to 350°F (175°C) and put the potato mixture into a casserole baking dish. Drop some small slivers of butter onto the potatoes and sprinkle cheddar cheese on top.

Bake with a glass lid for 20 minutes, then uncover and bake for about 10 more minutes.  Cool slightly and enjoy.

Parmesan Tilapia

A yummy baked tilapia recipe!

Ingredients
(for two servings)

2 tilapia fillets, thawed
2/3 cup shredded parmesan cheese
2 tablespoons ranch dressing
1 green onion, thinly sliced
1/2 teaspoon hot sauce
dash of paprika

Preheat the oven to 375°F (190°C).  Pat the fish fillets dry with a paper towel and place them on a baking sheet coated with cooking spray.

Mix the cheese, dressing, onion and hot sauce together in a bowl and cover the fillets with the mixture.  Sprinkle with paprika.

Bake for 15 minutes.  For an extra flavor twist, top with sweet fruit salsa.

Best Ever Quesadillas

Ingredients

(for two quesadillas)

4 flour tortillas

1½ cups shredded cheese, your favorite blend (I like cheddar with monterey jack or mozzarella)

½ a brown onion, sliced in thin strips

1 bellpepper, also sliced in thin strips

3 cloves garlic, minced 

olive oil

½ a tomato, diced

sprig of fresh chopped cilantro

dab of guacamole

salt and pepper

Put a dab of olive oil into a frying pan and cook the bellpepper, onion slices, and garlic over medium heat.  While it's cooking, sprinkle liberally with salt and pepper.  When it's well cooked and fairly soft, remove from the pan.

Turn the heat down to low.  Add another small dab of olive oil and put one of the tortillas onto the pan.  Quickly add a layer of cheese, some of the bell pepper and onions, another layer of cheese, and the other tortilla on top.

Once the cheese starts to melt and hold the tortillas together, flip it over and let the other tortilla cook.  After the cheese is thoroughly melted and both tortillas are the same size, transfer it onto a plate and cut it into fours.  Sprinkle chopped cilantro and diced tomatoes on top, as well as guacamole and sour cream, if desired.  Repeat for the other quesadilla.