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Member Since: Jan. 2011
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Recipe Reviews 2 reviews
Black Bean and Corn Quesadillas
We've used this recipe twice now, and both times it was absolutely delicious! Now, I made one fortunate mistake when made it the first time: I accidentally bought (organic) refried black beans instead regular black beans (duh, I know). In any case, I had to do something. Therefore, I prepared and cooked all of the ingredients exactly as stated in the recipe; however, I cooked the refried black beans separately. I then layered the tortilla with cheese, corn mix, refried beans, and light cheese and cooked it as normal. It was delicious... absolutely delicious! It was so good that we used the refried black beans the second time. However, this time I cooked the onions; added the corn, brown sugar, red pepper, and salsa; cooked it for two minutes; and then added the refried beans to the corn mix. I constantly stirred the mix for about three minutes on medium/medium-high heat, and then let it simmer on low heat while I added the cheese to the tortilla in another pan. Using a spatula, I then placed a fair amount of the mix in the center of the tortilla, followed by a little cheese. As I placed the second tortilla on the top, I lightly pressed in the center to spread out the mix. It was even better than the first time!!! This recipe is a keeper! (I also recommend using one tortilla instead of two. Add cheese and the corn-bean mix to half of the tortilla, folded it over, and cook as normal. They’re much easier to manage in the pan.)

9 users found this review helpful
Reviewed On: Aug. 28, 2013
Baby Spinach Omelet
Quick, easy, and absolutely delicious. THANKS! I did modify the recipe just a bit though. I added a little mozzarella, diced about a third of a roma tomato and about an eighth of a red onion (but still used just a pinch of onion powder), and left out the nutmeg. To keep the omelet from being too runny, I sauteed the tomatoes and onions separately and added them to the omelet just before I was ready to fold and flip it. Also, I highly recommend using a griddle. Not only is it easier to flip the omelet, but also I have also found it easier to control the heat (but it might just be that the degree settings makes more sense to me than my stove settings, 1-9). Set the griddle to 300 degrees, toss the onion and tomatoes on one side of the griddle first then prep and add your egg to the griddle. The tomatoes and onions will be ready to add to the omelet by the time you're ready to flip it. Once plated, I sprinkle dried parsley for presentation.

3 users found this review helpful
Reviewed On: Jan. 3, 2011

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