Enchilada Bake

It has been absolutely forever since I have added a recipe to this blog. I wish I could say it was because I was so busy, I just didn't have time to update.....but really I have been so busy I haven't even been COOKING!! But that has got to change. I am going to be getting a CSA box come January and I am excited about all the veggies we will be receiving. I am sure I will have to get creative to use them all up!

For now, here is my favorite Winter comfort food: Enchilada Bake

Enchilada Bake

1 package corn tortillas

Enchilada sauce (green or red, homemade or storebought)

1 small can green diced chiles

Cheddar cheese

Black olives

Refried Beans (or black or pinto or chili depending on your mood. Sometimes I mix several different kinds)

Fun additions: Mexican rice (already cooked), oven roasted bell peppers

To assemble

Spread a layer of enchilada sauce in the bottom of a 9 x 13 pan. On top of this, layer tortillas, beans, sauce, cheese, chiles and olives. Repeat until you reach the top of the pan. Finish with a layer of cheese, olives and chiles.

Bake at 350 for about 30 minutes or until warm all the way through.

Serve with sour cream and a margarita!

I love this dish because it is so flexible. Sometimes I add rice, sometimes veggies. I mix up the type of beans, enchilada sauce and sometimes even the cheese.

It also makes excellent leftovers, which is a must in our household.

Enjoy!

PS. I also posted this recipe on my other blog lovinthelittlethings.blogspot.com...that's how much I love it. So so good :)

Dinner Rolls

I used the Pioneer Woman's recipe for these dinner rolls and they turned out wonderfully. However, I had a difficult time shaping mine like hers because my dough was much stickier and harder to work with than hers appears to be. I don't know if it's because I used skim milk and she uses whole, or if there's some other differing factor. Despite their humble appearance, these rolls were divine and I highly recommend her recipe.

Fast Food

I think I've finally gotten the veggie burger recipe down to a consistent base that can then be adapted based on available ingredients and the occasion! Today's was so good. Plus, potatoes are one of my favorite foods and adding them to a meal ups its chances of success by a significant percentage.

Veggie Burger:

1 can kidney beans, rinsed and drained

1 can corn, drained

1 egg

Plain breadcrumbs, as many as needed for the mixture to feel cohesive

The following seasonings I don't measure. Just use them as generously as you feel like your crowd will appreciate.

Sea salt

Freshly ground pepper

Smoked paprika

Garlic powder (I usually use fresh garlic, but was out today)

Garlic salt

Cumin

Ground mustard

Form patties (I made seven this time) and cook over medium-high heat in large skillet that has been sprayed with non-stick spray. I cooked them on each side for about five minutes and that seemed sufficient.

I then prepared my burger with sliced tomatoes, cucumber, lettuce, pepper jack cheese, and pesto.

Potatoes:

For two people, three potatoes (small-to-medium sized) is plenty.

Cut potatoes into small, even pieces. Place them in a large bowl and toss with your choice of seasonings and olive oil. I used the following, again, with no real measurements. It's hard to go wrong.

Seasonings:

Ground Mustard

Cumin

Ground rosemary

Garlic salt and/or powder

Sea salt

Ground pepper

Parmesan cheese

Then cook them, spread evenly on a cookie sheet, at 400 degrees for 15-20 minutes. Flip them with a spatula to ensure even cooking and put them back in the oven for another 10-15 minutes. You can then broil them for a couple of minutes (watch them closely!) if you don't think they're crisp enough, or turn them down to about 300 degrees if your burgers aren't ready at the same time.

So good!

Santa Fe Pinapple Salad

2 cups finely chopped pineapple

1 can kidney beans, drained and rinsed

1 can corn

1 chopped bell pepper

2 tbls chopped cilantro

1 tbls seeded and chopped jalapeno pepper

1/2 tsp grated lime peel

2 tbls lime juice

Combine all ingredients. Allow to chill. Serve with chips or spooned over tacos.

Red Potato Salad

Potato Salad

1 1/2 pounds small red potatoes, quartered

1/2 cup olive oil

1/4 cup spicy brown mustard

3 tbls lemon juice

black pepper to taste

1 cup celery, chopped

2 green onions, thinly sliced

1 bell pepper, cut onto strips

1. Cook potatoes 15 minutes or until tender. Rinse with cold water and drain.

2. Combine all other ingredients and then mix in potatoes. Cover and refrigerate for 1 hour before serving.

NOTE: I added 1/2 mayonnaise and that gave it a nice creamy flavour.

Goat Cheese Stuffed Bell Peppers

Halve 4 Bell Peppers

Place in boiling water for 3 minutes

Remove from heat, allow to cool

Cut off stem and innards

For Filling,

Mix together 10 or so ounces of goat cheese

desired amount of Monteray Jack Cheese

a little chopped basil

and a few chives

Stuff filling in bell peppers and grill for five to six minutes

This is so so yummy!! I served them for Fourth of July and they were a big hit!

Bryan's Bruschetta

Into the food processor....

3 garlic cloves

2 generous handfuls of fresh basil

CHOP!

Add..

15 ounce can diced tomatoes (mostly drained)

salt to taste (roughly 1/2 a teaspoon)

pepper to taste

small handgrab of sugar (it's not a science, it's an art)

Then,

Olive Oil (one slow rotation of the food processor)

*It should dampen things down and coat everything

Balsamic Vinegar (one FASTER rotation)

MIX

and taste....add whatever it may need and serve with crackers.