Community Health Services of Union County, Inc. 

Call Us:  704-296-0909

Cucumber Salsa

 

INGREDIENTS:

·1 large English cucumber, peeled, seeded and diced (about 2 cups diced)

·2/3 cup diced red onions

·2 Roma tomatoes, seeded and diced (about 1 cup diced)

·1 jalapeno, seeded and diced

·1 heaping teaspoon fresh minced garlic

·1 tablespoon olive oil

·1–1/2 tablespoons fresh lime juice

·1/4 teaspoon ground cumin

·1/2 teaspoon kosher salt

·1/2 teaspoon freshly ground black pepper

·1 tablespoon chopped fresh cilantro

·Tortilla chips

 

INSTRUCTIONS:

1.Place all ingredients in a medium bowl and stir to coat evenly.

 

 

​​BBQ Chicken and Black Bean Tacos

 
INGREDIENTS:

·2 teaspoons olive oil

·1 red bell pepper, seeded and diced

·1 jalapeno, seeded and diced

·1 cup frozen corn, thawed or 1 cup drained canned corn (whole kernel)

·1 cup canned black beans, rinsed and drained

·3 cups fully cooked shredded chicken

·1/2 cup barbecue sauce

·1 teaspoon chili powder

·1/4 teaspoon ground cumin

·8 (6-inch) flour or corn tortillas

·Optional:  Sour cream and/or fresh chopped cilantro, for topping

INSTRUCTIONS:

1.Heat oil in a large skillet over medium heat.  Add bell pepper and jalapeno.  Cook until tender (about 5 minutes), stirring often.  Add corn and black beans.  Stir to combine and continue to cook until warmed (stirring occasionally) for an additional 2-3 minutes.  Set aside.

2.Place shredded chicken in a medium microwave-safe bowl.  Add barbecue sauce, chili powder and cumin.  Stir until combined and chicken is evenly coated.  Loosely cover with a paper towel and microwave on high for 1 to 1-1/2 minutes, or until heated.

3.Warm tortillas according to package directions.  Spoon chicken mixture in equal amounts in each tortilla and top with black bean and vegetable mixture.  Top with sour cream and fresh chopped cilantro, if desired.

Cherry-Coconut Slices

Ingredients:

3 cups graham cracker crumbs
1-1/2 cups miniature marshmallows
1 cup unsweetened finely shredded coconut
1/2 cup chopped maraschino cherries
1 can (14 ounces) sweetened condensed milk
1 teaspoon maple flavoring
FROSTING:
1 cup packed brown sugar
1/3 cup butter, cubed
1/4 cup 2% milk
1 cup confectioners' sugar


Directions:

In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan.


For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours.


Cut into bars. Store in an airtight container in the refrigerator.

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