I really love to cook and I really love to cook with my food storage! (This blog makes that statement self-evident, right?…lol) When I had my first child, I realized it was really up to me to make sure dinner got on the table. (Don’t ask me why I didn’t feel that accountability before…it’s probably because I wanted my kids to have good, delicious food like my mom had always prepared for us) When I discovered how easy it was to cook with food storage, I felt like it was magic! My pantry was full of cooking short-cuts: sliced and peeled apples, chopped onions, bell peppers and celery, cooked beans, chicken and corn…and the list goes on and on. I’m amazed at how much time and money it saves me every day to cook with my food storage. Here is one recipe that ordered at Chili’s will cost you around $9, I can make it at home for about $3. Plus, I can make it in the morning and have it ready to cook around dinner. I always love looking like a super mom, lol. This recipe is made so easy with food storage canned beans, corn, and chicken and dried bell peppers.
Ingredients
1 cup canned or bottled chicken (or one chicken breast)
2 tablespoons minced green onion
2 tablespoons minced red bell pepper (1 tablespoon dried peppers, hydrated)
1/4 cup canned black beans, rinsed and drained
2 tablespoons diced jalapeno peppers (I use those bottled nacho jalapenos)
1/2 tablespoon minced fresh parsley
Directions
1If you're not using canned chicken, rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
7You can also use wonton wrappers and bake in an 375 degree oven for 20 minutes, flipping after 10 minutes.
Avocado Dipping Sauce:
I make a half recipe of my ranch dressing recipe (http://storethisnotthat.com/recipe/best-ever-ranch-dressing/) and add to it a half to one whole avocado and cilantro to taste. YUM!
Ingredients
1 cup canned or bottled chicken (or one chicken breast)
2 tablespoons minced green onion
2 tablespoons minced red bell pepper (1 tablespoon dried peppers, hydrated)
1/4 cup canned black beans, rinsed and drained
2 tablespoons diced jalapeno peppers (I use those bottled nacho jalapenos)
1/2 tablespoon minced fresh parsley
Directions
1If you're not using canned chicken, rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
7You can also use wonton wrappers and bake in an 375 degree oven for 20 minutes, flipping after 10 minutes.
Avocado Dipping Sauce:
I make a half recipe of my ranch dressing recipe (http://storethisnotthat.com/recipe/best-ever-ranch-dressing/) and add to it a half to one whole avocado and cilantro to taste. YUM!
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