Gluten Free Enchilada Tortilla soup

– Wildtree Recipes.

https://www.facebook.com/BrendaYoungWildTreeRep/timeline

Ingredients

1 package Wildtree Robust Tortilla Soup

3 ½ cups water

1 pound roma tomatoes, diced

1 cup corn

1 (15.5 ounce) can black beans, drained and rinsed

1 (4 ounce) can diced green chilies

1 cup Wildtree Tia Rosa’s Red Enchilada Sauce

Method of Preparation

 

Combine the Robust Tortilla Soup mix with water in a

large pot. Bring to a boil and then lower to a simmer.

Stir in the remaining ingredients. Cover and simmer

for 1 hour. Serve with corn tortilla chips and cilantro

if desired.

CORN, AVOCADO AND TOMATO SALAD

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Corn, Avocado, and Tomato Salad

Yield: 4-6 servings

Ingredients

    • 2 cups cooked corn, fresh or frozen (see Note)
    • 1-2 avocados, cut into 1/2-inch cubes
    • 1 pint cherry or grape tomatoes, halved
    • 1/2 cup finely diced red onion
Dressing:
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix
  2. together the dressing ingredients in another bowl, pour over the salad, and
  3. gently toss to mix. Chill salad for an hour or two to let flavors blend.

Notes

Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes

to cook it. I love it almost a little crunchy. You can even stick it in raw if that’s what

you like.

Source: Paula Deen

Read more at http://www.the-girl-who-ate-everything.com/2013/06/corn-avocado-

and-tomato-salad.html#O4ZW8QrjZovvUsCt.99

MEMORIAL DAY COOKOUT SIDES

Cooking Recipes.

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Summer Farro SaladCharred Corn and Avocado Salad with Tangy Green Goddess Dressing

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Fresh Tomato Salad with BasilGrilled Zucchini with Fresh Mozzarella

5 MINUTE FREEZER MEAL

Six Sisters Black Bean & Corn Salsa Chicken.

Freezer meal for a busy day or Slow Cooker Version!

http://www.sixsistersstuff.com/2011/09/slow-cooker-black-bean-and-corn-salsa.html

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ZUCCHINI CORN PANCAKES

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Zucchini Corn Pancakes
Adapted from King Arthur Flour

Yields: About 10 pancakes

Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour

Directions:
In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I’m partial to salsa and sour cream).

 http://www.girlversusdough.com/2011/08/10/zucchini-corn-pancakes/
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