Tuesday, April 28, 2009
Top of the World
We needed a quick and easy break from the normal tonight. I remember dining by candlelight on the top of a freeway overpass with a date years ago. It was simple but the change in scenery made it special.
Little Mother carried the lightweight table, I carried the picnic backpack, complete with tablecloth, candle, and sparkly drink.
The girls loved watching the world go underneath them. Many passing under us waved. We waved back. We connected with a world we did not know personally and discussed the amazing fact that so many people we did not know were going about their business and God knows them all.
The food was a complete hit. Sunshine gave the Southwest Pockets a "V", our family's victory sign for a delicious meal. The other favorite was a simple snack of Nutella and apples.
Southwestern Bundles are a classy take on a simple favorite. Try them. They travel well and are fabulous and easy... a great combination!
(Makes 8 pockets)
2 cups diced cooked chicken (I used the Costco canned chicken)
6 ounces cream cheese, softened
1/2 cup butter, softened
1 4 oz can diced green chilies
1 tablespoon chopped green onions
1/8 teaspoon chili powder
1/8 teaspoon cumin
2 cans refrigerated crescent rolls
3 tablespoons butter, melted
1 cup dry seasoned stuffing, coarsely crushed or seasoned breadcrumbs
1/2 cup roasted sunflower seeds (optional but fun)
In a large bowl cream together cream cheese, 1/2 cup softened butter, green chilies, green onions, chili powder and cumin. Add chicken and combine; set aside. Separate crescent rolls to form 8 rectangles, pressing seams together. Place 1/2 cup of chicken mixture in the middle of each rectangle and roll up ends to cover filling. Seal edges securely. Dip each folded roll into melted butter and then carefully roll in stuffing mixed with sunflower seeds. Place on baking sheet and bake for 20 minutes at 400 degrees. Top with Black Bean Salsa.
Black Bean Salsa - This is also a wonderful dip for chips. Trust me it disappears!
1 15 ounce can black beans, drained and rinsed
8 ounces frozen corn
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
2 tablespoons chopped red onion
1/4 cup lime juice
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
salt and freshly ground pepper
1/4 cup chopped ripe tomatoes, drained
1-2 avocados, chopped
In a large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes and avocados.