Steve’s Cinco de Mayo Fresh Corn Saute with a history – mine https://afcprivatereserve.wordpress.com/2023/05/07/steves-cinco-de-mayo-fresh-corn-saute-with-a-history-mine/
Category Archives: MY MEXICAN | SPANISH
AFC Mexican Tofu Rice
AFC PRIVATE RESERVE AFC MEXICAN TOFU RICE
AFC BREAKFAST WIENER ROLL for Steph
“Hi Aunt Sharon! Hope all is well! I just made your Energizer Breakfast Burrito and it was delicious!!! I’ve been having cereal before work, but I’m hungry an hour later, plus it’s so bland. If you come up with anything as simple as and similar to the burrito send them my way :)” Nothing I likeContinueContinue reading “AFC BREAKFAST WIENER ROLL for Steph”
SAFFRON YELLOW PEPPER RICE
SAFFRON YELLOW PEPPER RICE Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice! Makes 9 cups 3 c. water 1 t. sea salt 2-3 pinches saffron stigmas 3 c. parboiled long grain golden CanillaContinueContinue reading “SAFFRON YELLOW PEPPER RICE”
CRANBERRY BLACK BEAN SALSA
CRANBERRY BLACK BEAN SALSA Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa! Makes 4 cups 15.5 oz. can black beans, rinsed and drained well to remove all foam (I used Goya brand) 15.5 oz. jarContinueContinue reading “CRANBERRY BLACK BEAN SALSA”
PICKLE PEANUT BUTTER TORTILLA ROLL
PICKLE PEANUT BUTTER TORTILLA ROLL Easy to make, cheap, and fun to eat! Makes 1 1, 9 inch flour tortilla creamy peanut butter prepared yellow mustard freshly ground black pepper 2 long slices kosher dill pickle oil for frying Heat a skillet over medium heat. Place tortilla in skillet, just a few seconds to warmContinueContinue reading “PICKLE PEANUT BUTTER TORTILLA ROLL”
WILD PINTO BEAN SOUP with fried garlic tortillas
WILD PINTO BEAN SOUP with fried garlic tortillas Pow! Wow! Flavors and textures galore! If you want to impress guests with a soup so wild that they won’t know if they’re eating meat or not, and won’t care, this is it! Makes 20 cups Soup: 2 c. dried pinto beans 9 c. water 2 t.ContinueContinue reading “WILD PINTO BEAN SOUP with fried garlic tortillas”
ENERGIZER BREAKFAST BURRITO
ENERGIZER BREAKFAST BURRITO A charred tortilla spread with peanut butter and orange marmalade. Topped with fresh banana slices, raw rolled oats and cashew crumbles. Sprinkled with cinnamon. Roll and eat! Makes 1 1, 8 inch flour tortilla peanut butter orange marmalade fresh banana slices raw rolled oats cashew crumbles (place 1-2 cups cashews in foodContinueContinue reading “ENERGIZER BREAKFAST BURRITO”
VEGGIE BURGER SPINACH TORTILLA WRAP
VEGGIE BURGER SPINACH TORTILLA WRAP Spinach tortilla wraps take your favorite veggie burger sandwich to a new level! For this one we use lettuce, tomato, onion with veggie mayo and mustard! Makes 1 oil for frying your favorite veggie burger 1, 12 inch spinach tortilla – at room temperature veggie mayonnaise prepared yellow mustard shreddedContinueContinue reading “VEGGIE BURGER SPINACH TORTILLA WRAP”
FRIED TOFU TOMATO BASIL WRAPS
FRIED TOFU TOMATO BASIL WRAPS Tomato basil wraps layered with veggie mayo and cheese, pan-fried tofu blocks, fresh tomato, shredded lettuce and a drizzle of mustard! Can be wrapped in two ways! Makes up to 8 12 oz. pkg. extra-firm, water-packed tofu (I used House Foods brand), rinsed, patted dry, then cut into 12 equalContinueContinue reading “FRIED TOFU TOMATO BASIL WRAPS”
BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS
BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS Charred flour tortillas filled with caramelized zucchini, mushroom and onion. Topped with barbecue veggie chicken, then sprinkled with a fresh garlic-parsley mash! Wow! Tastes like you cooked it over a camp-fire! Makes 6-8 Veggie Saute: 4 T. margarine 8 oz. baby bella (crimini) mushrooms, sliced 1 lg. sweet onionContinueContinue reading “BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS”
VEGGIE FAJITA WRAPS
VEGGIE FAJITA WRAPS Caramelized onion, mushrooms, peppers and carrot matchsticks wrapped in a spinach flour tortilla with dairy-free Swiss cheese, shredded lettuce and chopped tomato! Makes 4 big ones Sauteed veggies: 2-3 T. olive oil 1 fresh sweet onion – cut ends off, cut in half from end to end, peel, then cut crosswise intoContinueContinue reading “VEGGIE FAJITA WRAPS”
HUMMUS VEGGIE HOT DOG BURRITO
HUMMUS VEGGIE HOT DOG BURRITO Charred tortilla spread with hummus, topped with a pan-fried veggie hot dog spread with mustard. Then topped with chopped dill pickle, chopped fresh tomato and chopped onion. Roll and eat! Makes as many as you want Per burrito: 1, 6 inch flour tortilla your favorite hummus 1, pan-fried veggie hotContinueContinue reading “HUMMUS VEGGIE HOT DOG BURRITO”
VEGGIE BLT TORTILLA WRAPS
VEGGIE BLT TORTILLA WRAPS Vegenaise combined with soy bacon bits provides the mayo and the ‘bacon’. Layered with fresh, ripe roma tomatoes and crisp cuts of hearts of romaine, a little shaved sweet onion, a little fresh cracked pepper and you have a perfect veggie BLT wrapped in a charred tortilla! Makes as many asContinueContinue reading “VEGGIE BLT TORTILLA WRAPS”
VEGGIE SAUSAGE & SCRAMBLED EGG BURRITOS
VEGGIE SAUSAGE AND SCRAMBLED EGG BURRITOS Pan-fried veggie sausage, caramelized onion and tofu scrambled eggs served in a charred tortilla wrap spread with ketchup and mustard! Garnish with fresh tomato slices or red and green grapes! Makes 4 cups filling or 8, 1/2 cup servings for 8, 6 inch flour tortillas 2 T. olive oilContinueContinue reading “VEGGIE SAUSAGE & SCRAMBLED EGG BURRITOS”
MUSHROOM AND SPINACH QUESADILLAS
MUSHROOM AND SPINACH QUESADILLAS Sauteed mushroom and spinach folded in flour tortillas. Spread with a soy cream cheese and orange marmalade topping, then broiled till bubbly and golden. Served with romaine lettuce tossed with the same topping, as garnish! 2 large or 4 small servings 4 oz. soy cream cheese, plain (I used Tofutti brand) 3ContinueContinue reading “MUSHROOM AND SPINACH QUESADILLAS”
APPLE DATE COOKIES
APPLE DATE SPICE COOKIES with sliced almonds. Drizzled with lemon icing! Makes 3-1/2 dozen Preheat oven to 375 degrees 1/2 c. trans fat-free margarine 1/2 c. sugar 1 c. whole dates, finely chopped 1 t. vanilla extract 1 t. baking soda 1/2 t. salt 1/4 c. finely ground flax seed 1/4 c. unfiltered, pure pressedContinueContinue reading “APPLE DATE COOKIES”
MEXICAN ITALIAN HAT DANCE
MEXICAN-ITALIAN HAT DANCE Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party! 6 servings for main dish, 12 servings on a buffet 4 T. margarine 2 T. extra virgin olive oil 1ContinueContinue reading “MEXICAN ITALIAN HAT DANCE”
SCRAMBLED TOFU EGG TORTILLAS
SCRAMBLED TOFU EGG TORTILLAS Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance! Makes 4 BURNT ONION SCRAMBLED TOFU EGGS: 12.3 oz. pkg.ContinueContinue reading “SCRAMBLED TOFU EGG TORTILLAS”
CURRY REFRIED BEAN AND ROASTED PEPPER DIP
CURRY REFRIED BEAN AND ROASTED PEPPER DIP Vegetarian refried beans combined with salsa, sweet red roasted peppers and curry. Served with tortilla chips! Makes 3 cups 16 oz. can Vegetarian Refried Beans (El Paso brand is gluten-free) ¾ c. mild or medium salsa (Tostito brand is gluten-free) 7 oz. jar sweet red roasted peppers, cutContinueContinue reading “CURRY REFRIED BEAN AND ROASTED PEPPER DIP”
CREAMY BEAN AND SALSA DIP
CREAMY BEAN AND SALSA DIP Pinto beans, tofu, picante sauce, fresh cilantro, garlic and basil blended till creamy. Garnished with additional fresh cilantro and served with tortilla chips. Low fat! Makes 4 cups 12.3 oz. soft Silken type tofu, rinsed and drained 1 c. picante sauce (mild or medium) (Pace brand is gluten-free) 15 oz.ContinueContinue reading “CREAMY BEAN AND SALSA DIP”
BLACK BEAN SALSA DIP
BLACK BEAN SALSA DIP Black beans, salsa and cilantro. Served with tortilla chips. Can’t get much simpler than that for a special occasion hors d’oeuvre! Makes a little over 2 cups 15 oz. can black beans, partially drained ½ c. salsa of choice (Tostito brand is gluten-free) ½ c. fresh cilantro leaves, chopped (no stems)ContinueContinue reading “BLACK BEAN SALSA DIP”
HOT AND SPICY BLACK BEANS
HOT AND SPICY BLACK BEANS A one pot black bean dish with stewed tomatoes, corn and petite peas. Flavored with garlic, chili oil and chili powder and thyme! Makes 6-1/2 cups 2, 15 oz. cans black beans 11 oz. can vacuum packed whole kernel corn, or 17 oz. can whole kernel corn, drained 14-1/2 oz.ContinueContinue reading “HOT AND SPICY BLACK BEANS”
CHILI BEANS WITH ROASTED PEPPERS AND CORN
CHILI BEANS WITH ROASTED PEPPERS AND CORN Sauteed sweet onion and red roasted peppers in extra virgin olive oil. Combined chili beans and corn. Seasoned with tarragon! Makes 6 cups 3 T. extra virgin olive oil 1 c. diced sweet onion 7 oz. jar sweet red roasted peppers, diced 17 oz. can whole kernel cornContinueContinue reading “CHILI BEANS WITH ROASTED PEPPERS AND CORN”
SERRANO CHILI NUT SPREAD
SERRANO CHILI NUT SPREAD Walnuts, cashews and smoked almonds processed with pickled Serrano chilies, cracked pepper and extra virgin olive oil to produce a creamy whipped sensation! Makes 3 cups 8.5 oz. can whole cashew; I used Nice! Brand 1 c. Diamond Smokehouse Almonds (is gluten-free) 5 oz. pkg. walnut halves ½ c. water 1ContinueContinue reading “SERRANO CHILI NUT SPREAD”
SHARON’S DELUXE SPANISH RICE MOLDS
SHARON’S DELUXE SPANISH RICE MOLDS Walnut Jasmine rice combined with a sauté of onion, celery, green pepper and carrot. Pickled Serrano peppers, fresh cilantro and salsa add the zest to this special rice. Served with a smokey coriander and fresh cilantro tomato sauce! Serves 6-9 3 c. water ½ c. walnut crumbles: place 2 cupsContinueContinue reading “SHARON’S DELUXE SPANISH RICE MOLDS”
BAKED CREAMY REFRIED BEAN SPREAD
BAKED CREAMY REFRIED BEAN SPREAD with seasoned greens, soy sour cream and pickled Serrano peppers. Topped with chopped tomato, cilantro and soy sour cream. Served with fresh flour tortilla wedges! Makes 3-1/3 cups spread 14 oz. can Seasoned Southern Style Mixed Greens; drain, then wrap in tofu cloth and twist/squeeze to remove all excess liquidContinueContinue reading “BAKED CREAMY REFRIED BEAN SPREAD”
CREAMY GUACAMOLE
CREAMY GUACAMOLE with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers! Makes 1-1/3 cups 2 ripe Hass avocados, pitted and peeled 2 lg. garlic cloves, peeled and finely chopped ½ c. finely diced fresh Roma tomatoes 2 t. finely chopped pickled Serrano peppers ¼ t. sea salt ¼ t. sugar 2 T.ContinueContinue reading “CREAMY GUACAMOLE”
MEXICAN SLOPPY JOE ROTINI
MEXICAN SLOPPY JOE ROTINI Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary! Makes 12-1/2 cups 1 c. cashew crumbles: Place 2 c. whole cashews in food processor and process till fine, then continue to process till crumbles begin to clumpContinueContinue reading “MEXICAN SLOPPY JOE ROTINI”
SLOPPY JOE CHILI BEAN SOUP
SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots includingContinueContinue reading “SLOPPY JOE CHILI BEAN SOUP”
MEXICAN CORN SALAD
MEXICAN CORN SALAD Sweet yellow corn, fresh Roma tomatoes, sweet red roasted peppers, mild pepperoncini and black olive marinated in a garlic and cilantro white wine vinaigrette! Serves 6-8 12 oz. can vacuum packed whole kernel corn, or 17 ounce can whole kernel corn, drained 2 c. diced fresh Roma (Italian plum) tomatoes 1 sweetContinueContinue reading “MEXICAN CORN SALAD”
PINTO BEAN SALAD
PINTO BEAN SALAD Pinto beans, fresh Roma tomatoes and red onion marinated in an extra virgin olive oil and Balsamic vinegar dressing seasoned with garlic and basil! Serves 5 1/2 c. extra virgin olive oil 1/4 c. balsamic vinegar 1 T. sugar 1/2 t. salt several shakes black pepper 1/4 t. garlic granules 1/2 t.ContinueContinue reading “PINTO BEAN SALAD”
PERFECT PAELLA
PERFECT PAELLA Eggplant, roasted peppers, sun-dried tomatoes and mushroom simmered in a herb, spice and Sake tomato broth with brown rice and saffron. Perfect in every way! Done the old-fashioned way! Makes 12 cups 1/4 c. extra virgin olive oil 4 c. unpeeled fresh eggplant cubes, 1/2 inch cubes (no larger) 8 oz. fresh buttonContinueContinue reading “PERFECT PAELLA”
SPICY CUMIN CORN CHOWDER
SPICY CUMIN CORN CHOWDER flavored with curry, garlic and basil, and made creamy with soy sour cream. Spicy, hot, sweet and oh so smooth! Makes 17 cups 7-8 Yukon Gold potatoes, peeled, cut into 1/2 inch cubes, rinsed and drained 8 cups water 1 T. salt 1/2 stick margarine 2 T. extra virgin olive oilContinueContinue reading “SPICY CUMIN CORN CHOWDER”
CHEF DAVIES-TIGHT™ 