Black bean and corn wonton appetizers 
Serves: 12
Preparation time: 10 minutes
Cooking time:10 minutes
36 wonton skins 2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.
Chocolate mocha soufflé
Serves: 4
Preparation time: 30 minutes
Cooking time:45 minutes
1 teaspoon instant espresso 1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 teaspoon flour
6 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup whipped cream
Preheat oven to 325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until ready to use. Combine espresso with hot water, stir until dissolved. Melt chocolate in on top of double boiler. Stir in the cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate. Beat egg whites with cream of tartar to a soft peak.
Gradually add the sugar, and beat egg whites to a stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time.
Pour mixture into the prepared mold. Bake for 35 45 minutes. Serve hot with whipped cream .
Butter and flour a 5 cup soufflé mold. Chill until ready to use. Combine espresso with hot water, stir until dissolved. Melt chocolate in on top of double boiler. Stir in the cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate. Beat egg whites with cream of tartar to a soft peak.
Gradually add the sugar, and beat egg whites to a stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time.
Pour mixture into the prepared mold. Bake for 35 45 minutes. Serve hot with whipped cream .
Mango coconut chia pudding
Serves: 2
Preparation time: 5 minutes
1/2 cup lite coconut milk1/2 cup unsweetened almond milk
3/4 cup fresh ripe Ataúlfo mango, diced
2 tbsp chia seeds
1 tbsp sweetened shredded coconut
4-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)
Combine all ingredients in a large container. Mix well and close container.
Refrigerate overnight or at least 5-6 hours.
Divide into 2 bowls or glass dishes and serve. Enjoy!
Refrigerate overnight or at least 5-6 hours.
Divide into 2 bowls or glass dishes and serve. Enjoy!
Spicy cheese corn bread
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
1 cup flour 1 cup cornmeal
1/4 pound shredded cheddar cheese
1 teaspoon finely chopped jalapeno
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
1 egg
2 teaspoons melted butter
Preheat oven to 400 degrees.
In a large bowl combine the flour, cornmeal, cheese, jalapeno, baking powder, sugar and salt.
In a small bowl, whisk together the milk, egg and butter. Add milk mix to the dry ingredients and stir just until moistened.
Pour into a greased 8-inch square pan and bake for 18 to 20 minutes.
In a large bowl combine the flour, cornmeal, cheese, jalapeno, baking powder, sugar and salt.
In a small bowl, whisk together the milk, egg and butter. Add milk mix to the dry ingredients and stir just until moistened.
Pour into a greased 8-inch square pan and bake for 18 to 20 minutes.
