The cool thing is they made food that was from my Pinterest that I had been wanting to try... Here are the recipes, YUM YUM
Appetizer:
These were really yummy and you could make these and freeze them.
Baked Southwestern Egg Roll
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
DIRECTIONS
- In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
- Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
- Main Dish:
Fish Tacos
Ingredients
1 pound halibut or other meaty white fish fillets- Juice of 2 limes
- 1 11 ounce can whole tomatillos, drained
- 4 small zucchinipeeled, seeded and cut into small cubes
- 1/4 cup chopped cilantro leaves and stems
- 2 1/2 teaspoons coarse salt, plus more to taste
- 8 6 inches corn tortillas
- 2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1 tablespoon extra-virgin olive oil
- 1 Hass avocado, peeled and thinly slice. Directions
- Preheat the oven to 225 degrees . Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
- Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
- Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
- In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slice.
Orange-Kissed Brownies
Makes 24 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
1 package (21 ounces) fudge brownie mix
1 tablespoon McCormick® Pure Orange Extract
1 cup semi-sweet chocolate chips
Orange-Kissed Chocolate Frosting (optional)
1 tablespoon McCormick® Pure Orange Extract
1 cup semi-sweet chocolate chips
Orange-Kissed Chocolate Frosting (optional)
1. Prepare brownie mix as directed on package. Stir in orange extract and chocolate chips. Spread in greased 13x9-inch baking pan.
2. Bake and cool as directed on package.
3. Spread with Orange-Kissed Chocolate Frosting, if desired. Cut into squares.
2. Bake and cool as directed on package.
3. Spread with Orange-Kissed Chocolate Frosting, if desired. Cut into squares.
Orange-Kissed Frosting: Stir 1 teaspoon McCormick® Pure Orange Extract into 1 container (16 ounces) chocolate frosting until well blended.
