Enchilada Casserole

The other night we went to an activity at church where someone brought an enchilada casserole. I loved it so much that I decided to figure out how to make one myself. Here is what I came up with...

What You Need

1 package Corn Tortillas

1 lb ground beef (or turkey)

1 can tomato sauce

1 package taco seasoning

1 can refried beans (I used black)

1 can whole beans (black or pinto, drain and rinse the beans before adding)

1 c corn (frozen or canned)

1 small can olives, sliced or chopped (optional)

1 can red enchilada sauce

1 bag shredded sharp cheddar cheese

Directions

In large skillet brown beef then add tomato sauce and taco seasoning till combined. While beef is cooking warm up beans (refried and whole), and corn in medium saucepan till heated through. In large casserole dish or 9"x13" baking pan place one layer of corn tortillas. Top tortillas with 1/2 bean mixture, then add 1/2 hamburger mixture, top with 1/2 the cheese and 1/3 of the enchilada sauce. Next add another layer of tortillas, then top again with the remaining beans, meat, and olives (optional). Add one more layer of tortillas then top with the remaining sauce and cheese. Bake uncovered at 350 degrees for 20-30 minutes, or until heated through and cheese is melted. Serve as a one dish topped with sour cream, or with a side of Spanish rice and veggies.

Scalloped Potatoes

I always loved having scalloped potatoes growing up. Of course I love almost anything with cheese... ! I learned how to make them from my dad, and have taken his recipe and slightly improved it. Here is my version of Scalloped Potatoes...

What You Need

6 large russet potatoes, peeled and diced

1 c butter

1/2-1 c flour

1-2 c milk

1 package Cream Cheese

3 c Sharp Cheddar Cheese, shredded or cubed

1/2 onion diced (optional)

Salt and pepper to taste

Directions

Boil potatoes in a large pot for about 10 minutes. While potatoes are boiling melt butter over medium high heat in a large skillet. When butter has melted add flour, whisking constantly. Start by adding about 1/2 cup of flour, then add additional flour till the mixture leaves the pan and starts to get crumbly. While continuing to whisk the mixture slowly add milk 1/2 c at a time, making sure that the butter mixture dissolves completely in the milk. Continue adding milk until it reaches a creamy consistency similar to a runny gravy. Next add Cream Cheese, and Cheddar while continuing to whisk, until cheeses are completely melted. Season with Salt and pepper. Reduce heat to Warm, and stir occasionally while you finish prepping the potatoes.

Now that the sauce is finished, drain the potatoes, and place 1/3 of them in the bottom of a large casserole dish. Sprinkle 1/3 of the diced onion over the potato layer, then top with 1/3 of the cheese mixture. Then continue with 2 more layers, finishing with the last of the cheese on top. Cover the casserole dish and bake at 375 degrees for 30-60 minutes, until heated through and cheese starts to caramelize on the sides of the dish. I love to serve these potatoes with Ham, a side of veggies (usually green beans), and homemade rolls! Yum!!!

Chicken Meatballs

When we lived in Tucson we tried this Italian restaurant on the corner of River and Campbell. I believe it was called Vivaces. Any way, they had a spaghetti and meatball plate that was made with Chicken meatballs. I loved it so much that I will occasionally just crave that dish again. I modified a regular meatball recipe that I found in the Betty Crocker Cookbook for chicken meatballs...

What You Need

1 lb ground chicken ( you can find it in the meat department of almost any grocery store over by the ground Turkey)

1/2 c Italian style Bread Crumbs

1/2 c Parmesan cheese

1 egg, beaten

2 T milk

1/2 t Worcestershire Sauce

1/2 t salt

1/4 t pepper

1/2 onion, diced small/minced

Directions

Mix all ingredients in medium sized bowl until combined. Grease a cookie sheet with Crisco. Take a pinch of meat mixture (about 2 T size) and roll into a ball (the mixture is very sticky, to avoid it sticking to your hands you can grease your hands with Crisco before rolling), then place on the prepared cookie sheet. Repeat until all the meat mixture has been used, placing meatballs about an inch apart. Bake at 400 degrees for 20-25 minutes, or until meatballs are cooked through. Serve over pasta with your favorite spaghetti sauce.

Steak, Mushroom, and Onion Pitas

This is a recipe I have been toying with this week...

What You Need

1 lb Ground Beef

1 small Onion

1 Package Mushrooms

1 T Worcestershire Sauce

Salt and pepper to taste

1 package sliced cheese ( I prefer Cheddar personally, but Swiss would be phenomenal with this recipe as well)

1 package Pitas (Go for the Whole Wheat!)

Directions

In large skillet brown the hamburger and season with the Worcestershire, salt, and pepper. Add the onions while the meat is half cooked to ensure they get nice and caramelized. Then add the mushrooms as the hamburger is looking about done, and cook through till mushrooms are soft, onions are caramelized, and hamburger is cooked through. Take a pita and cut in half, then open the pocket. Place a slice of cheese in the pocket and then fill with the hamburger mixture. Serve with fries and veggies.

Not Fried- Fried Rice

Yesterday I wasn't feeling well, but still got rather hungry since I am pregnant. In trying to come up with something I could eat that wouldn't upset my stomach, this recipe was invented...

What You Need

1 c mixed small veggies ( I used diced carrots, red pepper, onion, peas, and carrots)

1 egg (or egg white)

1 c rice

2 c chicken broth

Directions

In small skillet saute veggies until slightly tender, add egg, stirring constantly to separate, and cook till egg is cooked through. Place veggies, rice, and chicken broth in rice cooker, stir, and cook. Enjoy as your main dish, or as a side dish with stir fry.

Fried Plantains

My husband served a mission in the Dominican Republic where he found this food. Whenever I can find good plantains I like to try and make it for him since he loves them (as I do too!). Plantains are a more starchy kind of food like a potato. These are not fried bananas! They taste more like a potato chip and are a great addition to any grilled foods, or other Latin dishes.

What You Need

2-3 Green Plantains (the greener the better, when plantains turn yellow they start getting sweet and wont taste as good in this recipe)

Cooking oil

Salt

Directions

Place oil in a skillet about 1/2 in. deep and preheat over a medium high heat. Using a sharp knife slice off the end of each plantain, then slice through the peel from one end to another and pry it off. Slice the plantain into 1/2- 3/4 inch slices (like you would a banana for a fruit salad). Place slices in hot oil, and fry for 2-5 minutes each side (until plantain slices turn yellow and are slightly crisped), then remove from skillet onto flat surface covered with a paper towel. Using the bottom of a glass, squish each fried plantain flat (to about a 1/4 in thickness), then place squished plantains back in the oil and fry for another 2-5 minutes each side, until they are golden (don't let them brown like you would french fries as that will leave them overcooked). Remove from oil onto paper towels and sprinkle with salt. Eat warm with your favorite Latin dish.

Cajun Grilled Shrimp

I picked up some fresh shrimp at our local health food store. This is how I cooked it...

What You Need

1 lb Shrimp (feeds 4 people)

lemon juice

Cajun Seasoning mix

Directions

Rinse shrimp and marinate in lemon juice. (You don't need to marinate too long just 5-20 minutes). Sprinkle one side of shrimp with seasoning, place shrimp seasoned side down on the grill (or the George Foreman Grill like I did) then season the other side. If you like it spicy use a good coating of the seasoning, if you like it more mild then only sprinkle on a little bit. Cook for around 4 minutes each side, or until shrimp turns pink on the outside and white on the inside, and is firm to the touch. If cooking smaller shrimp on a large grill you might want to place the shrimp on a skewer so that they don't fall between the grill spaces. Enjoy with a side of veggies, and some rice. (We actually ate ours with fried plantains and roasted veggies).