From the kitchen of One Perfect Bite...I had some bean dip leftover from yesterday's featured post, and because refrigerator space is at a premium this week, I wanted to finish it up so I wold have room for some other dishes that need chilling. The dip has a decidedly southwestern flavor, so I thought it would make a fabulous base for sandwich wraps that would also have a southwestern flair. I had some leftover chicken that I paired with corn and black beans for my off-the-cuff experiment. The combination proved to make a great filling for the wraps, and, better still, they came together in about 15 minutes. Here is how I made them.
From the kitchen of One Perfect Bite...This recipe produces way more food than the two of us can eat, but I decided to make it anyway. I had a plan. We'll be eating out at least twice this weekend, but I thought it would be nice to have something in the refrigerator that can be reheated for those meals we will have at home. Cooking everyday is not all that it is cracked up to be and given the right circumstances, nuking is a beautiful thing. We happen to love this casserole, and Mary makes it for family and church functions. It is easy and inexpensive to make and it's draws teenage grandsons to the table faster than bees to honey. The recipe is straightforward and it calls for ingredients that can be found in any grocery store. If you have never tried this casserole, do yourself a favor and give it a try this weekend. You can find the recipe, here.
