Hi. My name is Tammi and I am a foodie (hint: not a professional cook or chef or wiz in the kitchen of any sort). Foodie365 is where I post recipes. It's a mish-mash of flavors with a bit about what I've been doing thrown in.
Black Bean Salsa
15 oz can black beans, rinse & drain
8 3/4 oz can corn, drained
4 green onions, sliced thin
1/3 c sweet red pepper, chopped
3 T fresh cilantro, chopped medium
2 T lime juice
1 t ground cumin
1/8 t salt
Combine in a bowl & serve with corn chips or as a garnish for tacos, steak, or on salad.
Photo credits: Shona Leah
Salsa Verde Chicken Salad
3 oz Jack cheese, shredded
2 1/2 c shredded chicken
1 c green salsa (from a jar)
1/4 c + 2 T chopped cilantro
1/4 t ground cumin
1 c shredded iceberg lettuce
3 plum tomatoes, diced
1/4 c sour cream
In a medium bowl toss chicken, salsa, 1/4 c cilantro, and cumin. Bake at 350 degrees F about 8 minutes till heated through.
Top with lettuce, tomato & sour cream. Sprinkle with cilantro & serve with salsa if desired.
Photo credits: tuxstorm
Slow Roasted Tomatoes
3 plum tomatoes, halved lengthwise
1 T olive oil
1 t fresh thyme leaves or 1/4 t dried
Coarse salt & ground pepper
Heat oven to 325 F. Place tomatoes on baking sheet, cut side up. Drizzle with oil & sprinkle with thyme, salt & pepper. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes.
Photo credits: handcraftedatelier
Rice & Beans With Tomatoes
1 T olive oil
1/2 c finely chopped onion
1 c long grain white rice
14.5 oz can diced tomatoes in juice
1/4 t dried thyme
salt/pepper
1 can black beans, rinsed & drained (optional)
1 Avocado (garnish)
Heat oil in a saucepan, add onion & rice. Stir until rice is golden 5 – 8 minutes. Stir in tomatoes and juice, thyme, 1 c water; season generously with salt & pepper. Bring to a boil; reduce heat to medium low, simmer, tightly covered, until rice is tender, about 18 minutes. Add beans & let stand covered 5 – 10 minutes. Fluff before serving.
Photo credits: sweetonveg