Monday, January 25, 2010

Sopa Cubana y Quesadillas

It is about time I found the ... get on here and share some recipes again! That is my favorite part of blogging actually, the foodie stuff! I love sharing recipes, hearing comments and gathering new recipes to try from others as well.

Anyway, these are adapted recipes that I got from a Semi Homemade by Sandra Lee magazine. We ate this for dinner the other night and the girls loved it...especially the soup! It is also something a bit different and it really looks and feels as if it takes a lot more effort than it does!

Sopa Cubana

1/2 package of thick (the thicker the better) bacon, chopped
8 oz of pre-chopped onions
5 cloves of garlic, minced
2 tbsp butter
approx 120 ounces of canned black beans, not drained
approx 60 ounces of chicken stock
3 tsp of cumin
3 tsp on chili powder
sour cream, for serving
chives, for serving

Put bacon, onions, garlic, and butter in a small stock pot. Cook on med-high heat until onions and bacon are cooked through. Add beans and stock (amounts are approx because if you have a little more or a little less of either of those ingredients it will work fine). Add spices, stir; mixing well. Bring to a boil, then reduce heat to low and simmer for approx one hour. Using a hand masher, mash as many of the beans as you prefer to be mashed and mix into soup, thickening.

When serving put a dollop of sour cream in the middle of the bowl and cut a few sprigs of chives for garnish.

Cheese Quesadillas

4 ounces cream cheese, softened
20 ounces of shredded Co-Jack cheese mixture
1 c of fresh salsa (buy the fresh kind in the produce section instead of the canned or jarred kind)
soft flour tortillas
sour cream, for serving
salsa, for serving

Butter one side of a tortilla, place butter side down in a large hot frying pan. Add a small scoop of the cheese mixture...just enough to spread around one half of the tortilla, as it will spread upon cooking. Fold the other half onto the filled side, pressing down evenly with a spatula. Cook until golden brown and crispy on the bottom side. Flip over and cook the other side the same way. Remove from heat, place on flat surface and cut into three triangular pieces. Serve with some sour cream and salsa, if desired.

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