Chicken and Peach Salsa (Gluten-Free)

This recipe comes to us from Meredith Misner.
1 package corn tortillas
1 jar salsa
1 can corn (drained)
½ cup sour cream
½ onion diced
1 ½ cups cheddar cheese grated
a big bowl of miscellaneous cut veggies
- use whatever you have - I used green and red pepper, asparagus, broccoli, green onion, cilantro, black olives, and tomatoes
Grease a 9X13 pan. Slice stack of tortillas in half. Place about 5 tortilla halves in bottom of pan with straight side against pan. Layer veggies, then a layer of sour cream, a little cheese, and a little salsa. Continue layering (Like Lasagna) and top with salsa. Bake about ½ hour at 350F. Top with cheese and bake until golden brown.

This recipes comes to us from Betty Hagmans book - The Gluten-Free Gourmet Cooks Fast and Healthy.
1/3 cup light bean flour
½ cup cornstarch
2 tablespoons tapioca flour
½ teaspoon salt
½ cup liquid egg substitute, or 2 eggs, or 3 large egg whites
1 ½ cup water
oil for brushing skillet
In a medium bowl place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the egg and beat together until smooth. Slowly beat in the water. Let rest in refrigerator for at least 20 min. heat 9 skillet or frying pan over high heat, brushing the pan lightly with oil. Be sure it is hot enough for water to dance on before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to just cover the bottom of the skillet. Co...

One of the best things I ever ate was the green-chile stew I had at a restaurant in Taos, New Mexico the name of which I don't remember. Still the stew of local, fresh roasted green chiles, squash, corn and pork stays in my mind to this day.
Anyone who has ever spent time in New Mexico can likely attest to the New Mexicans' love affair with the green chile. Anyone who's tried the fresh, green chile stew has likely thought about having more one day. They make green chile stew all over New Mexico, and they make it many different ways, but it always comes out delicious.
If you can't get fresh roasted green chiles, then try to find frozen diced chiles at your local market. This recipe makes enough to serve eight people.
Ingredients:
3 tablespoons olive oil
2 pounds cubed pork...

Ceviche is one of my very favorite summertime dishes. It's one of those magical dishes where simple ingredients, simple preparation, and a bit of time combine to form a delicious, refreshing and memorable dish.
Not only do I consider ceviche to be delicious and refreshing, I consider it to be lucky. That's because, back when I was single, I took the woman who would later become my wife out to a local Peruvian restaurant for ceviche on our first date. The place specializes in ceviche, and we ordered several kinds. And while I'd like to think that the charm that eventually won her over was mine alone, I still give some credit to the ceviche she found so delicious.
I can't guarantee that this ceviche will help you land the partner of your dreams, but it certainly can't hurt your efforts...