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INGREDIENTS
1 cup wheat berries (dry) 2 cups cherry tomatoes (cut in half) 2 cups diced cucumber 1 cup fresh chives 1 cup feta 1/4 Greek Dressing (I used Kraft) DIRECTIONS
Ingredients 1 cup quinoa uncooked 2 cups water 1 cup cucumber chopped 1 cup fresh lemon balm (or mint) chopped ⅓ cup red onion chopped 1 cup roasted and salted pistachios chopped 1 15 ounce can chickpeas drained and rinsed Zest of 2 lemons 2 lemons juiced (about 1/4 cup) 1/4 cup extra virgin olive oil sea salt to taste ground pepper to taste 1 cup crumbled feta cheese INGREDIENTS
INGREDIENTS
1/4 cup enchilada sauce 1 tsp Aleppo (or other ground pepper) 1/4 tsp cayenne (more or less depending on spicy level) 1 tsp cumin 1 tsp Chile lime seasoning blend from Trader Joe’s (optional) 1 1/2 cups of milk 1 cup shredded extra sharp cheddar cheese 1 cup shredded Monterey Jack 2 Tbsp cornstarch DIRECTIONS 1. Bring 1½ cups of the milk to a simmer in a medium saucepan over medium-high heat (whatever you do, don’t turn your back on it, as me how I know - lol). Whisk the cornstarch, spices, and ¼ Cup of enchilada sauce together once combined, whisk into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes. 2. Off the heat, stir in the cheeses until all the cheese is melted and smooth. Season with salt to taste. This would be great on Nachos, Tacos, Broccoli, Steamed Cauliflower, Crackers, Chips, French Fries, or just by the spoonful. P.S. This recipe is so easy to make and customize to your taste & spice levels. P.S.S. This makes a little over a pint of sauce. TO MAKE AHEAD The sauce can be refrigerated in an airtight container for up to 4 days. Reheat the sauce over low heat, whisking to recombine. |
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