Bean Enchiladas

Here's another recipe I hijacked from Annie's Eats [click here for her recipe]. As usual, I made a few tweeks and adjustments to suit my household. I used 1 can black beans and 1 can refried beans [just because I had a can of each already in the pantry]. I also didn't use cilantro because it wasn't available in the store, and used Colby Jack cheese for both the filling and on top of the enchiladas.

For the bean filling:
1 can black beans, drained and rinsed
1 can refried beans
1 tbsp. oil
1 cup chopped onion
4 cloves garlic, minced
1 cup corn kernels
1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
1 cup shredded Monterey Jack cheese
2 tbsp. lime juice

For the enchiladas:
3 cups bean filling (above)
8-10 medium flour tortillas
shredded Mexican cheese (about 2 cups)
1 can enchilada sauce

To make the black bean filling, place the beans in a medium sized mixing bowl. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese and lime juice. Stir until cheese is melted.

Grease a 9×13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the bean mixture down the center of a tortilla. Top with some cheese, fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.

[click here for printable version]

Steaks with Mustard Sauce

4 beef steaks (your choice)

pepper

2 cloves minced garlic

1/3 cup balsamic vinegar (or dry red wine if you have it)

1/3 cup beef broth

2 tbsp mustard

Coat both sides of steaks with pepper. Heat olive oil in skillet over medium-high heat. Cook steaks until done on each side.

Add garlic, stirring until golden brown (feel free to add more olive oil to keep garlic moist, remember if it gets too brown it gets bitter). Add vinegar (or wine) and broth and bring to boil. Remove steaks from skillet, covering to keep warm. With whisk, stir in mustard until well blended.

Serve sauce over steaks with potatoes, veggies and rolls.

[click here for printable version]

China Chops

4 boneless pork chops
1/4 cup rice or white wine vinegar
3 tbsp soy sauce
1 tbsp honey
1/2 tsp hot pepper sauce
1 tsp ground ginger
1 tsp olive oil
1 tsp sesame oil
4 cloves garlic minced

In small bowl, mix together vinegar, soy sauce, honey, hot pepper and ginger.

Heat both oils in a skillet over medium-high heat. Add pork chops and cook until nicely browned on each side. Add garlic and stir constantly until garlic is very light brown in color. (If you let it get too brown, it will be bitter.) Reduce heat to low.

Add the vinegar mixture, cover and cook until chops are finished. (10 - 15 minutes depending on preferred doneness.) Sauce will be slightly thickened, but you can remove chops and allow sauce to thicken for a few more minutes. Pour sauce over chops.

Serving Suggestions: Serve on a bed of raw spinach. The heat from the pork will wilt it perfectly. Add baked squash, start your squash before you start cooking anything. Or serve with brown rice. Can also make this using chicken thighs instead of pork chops.

Recipe from The Dinner Diva.

[click here for printable version]

Pork Chops in Sour Cream Sauce

4-6 boneless pork chops (I like pork loin)
flour

2 eggs, beaten

1 bag stuffing, crushed with a rolling pin

butter

olive oil
3/4 cup beef broth
4 tbsp barbecue sauce
1/3 cup evaporated skim milk
1/3 cup sour cream
3 tbsp flour

(As always, quantitys are guesstimates.)

Coat pork chops with flour, dip into egg and coat with stuffing crumbs. Heat olive oil in a skillet over medium-high heat, cover and cook chops until lightly browned on both sides.

In small bowl combine 1/2 cup of the broth and the BBQ sauce. Pour over pork chops and cover tightly. Reduce heat and simmer for 10 minutes. Remove pork chops (put in a bowl or plate and cover with tinfoil to keep warm).

In same bowl, combine remaining broth and remaining ingredients until smooth. Pour into skillet, cook and stir over medium heat until bubbly and thick.

Serve sauce over pork chops with potatoes and veggies.

Waffle Pizza Dippers

A cute idea, but makes a total mess of your waffle maker.

1-3/4 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 - 8 ounce cans refrigerated crescent dinner rolls
14 ounce jar pizza sauce
32 small pepperoni slices

Heat waffle maker with 8-inch-square cooking surface on Medium-High heat setting.

In medium bowl, mix both cheeses, basil and oregano; set aside.

In 1 1/2-quart saucepan, heat pizza sauce over low heat, stirring occasionally, until hot. Place in small serving bowl.

Unroll both cans of dough onto work surface. Separate each crosswise, making four (7-by-6-inch) rectangles; firmly press perforations to seal.

Place 1 dough rectangle on bottom surface of heated waffle maker, being careful not to open up perforations. Quickly sprinkle 1 cup cheese mixture evenly on top of dough. Place half the slices of pepperoni evenly over cheese mixture. Top with another dough rectangle; close waffle maker.

Bake 2 to 3 minutes or until sandwich is golden brown. With pancake turner, remove from waffle maker; place on cutting board. Cool 30 seconds before cutting. Cut into square sandwiches or triangular snacks.

Repeat with remaining dough, cheese mixture and pepperoni.

Serve warm with pizza sauce for dipping.

Honey Sesame Chicken

1 tsp sesame oil
1/2 onion diced
2 tsp ginger
2 chicken breasts, cubed
1 tbsp sesame seeds
4 tbsp soy sauce
2 tbsp honey

Heat oil in skillet (or wok) over high heat, add onions and ginger, stir fry until onions are soft.

Add chicken and stir fry until brown. Add sesame seeds, soy sauce and honey. Stir fry until chicken is tender.

Serve with rice and veggies.

Sweet & Sour Chicken

All of these measurements are guestimates. I don't really measure when I cook. Feel free to adjust to meet your tastes.

3/4 cup flour
2 tsp paprika
2 tsp cayenne pepper
2 tsp salt
4-6 chicken breasts, cut into bit-sized chunks
1/4 cup butter
2 tbsp olive oil (you can cut the qty of butter and use more olive oil, but I like the butter taste)
3/4 cup brown sugar
1 tbsp cornstarch
1 tsp ground ginger
1/4 cup vinegar
2 tbsp teriyaki sauce
1 20 oz canned pineapple bits (or chunks or rings)
1 green or red bell pepper cut into thin strips

Drain pineapple juice into separate container.

Combine flour, paprika, cayene pepper and 1 tsp salt in a resealable plastic bag. Add chicken and seal tightly. Shake until coated. Heat butter and olive oil in a large skillet. Add chicken, cook until lightly browned all over.

Mix brown sugar, cornstarch, ginger and 1 tsp salt in a sauce pan. Stir in pineapple juice, vinegar and teriyaki sauce. Bring to a boil, and simmer until chicken is done.

To chicken, add pineapple and green or red pepper. When pineapple is warmed through, add sauce. (I usually have to combine the two in a 9 x 13 baking dish because my skillet isn't big enough.)

I serve with brown rice and a big glass of milk. Although it is surprisingly tasty with a bloody beer. Oh, and a couple of tips: If you think the sauce is too sweet, add a tablespoon or so of soy sauce. If it isn't sweet enough add more teriyaki sauce or brown sugar. The coating on the chicken has a small kick to it, if you're worried about it being too hot, cut the paprika and cayenne pepper in half or use only paprika.

Pizza Dough in Bread Machine

This dough is the perfect combination of crispy and chewy.

3/4 cup warm water
1/2 teaspoon salt
1-3/4 cup flour (I used bread flour, don't know if all-purpose would work or not)
1/4 teaspoon sugar
1 teaspoon yeast

Place ingredients in bread machine on dough setting.

When done, dough can be stored in refrigerator for 24 hours for later use. Spray bowl with cooking spray and cover with sprayed plastic wrap so no air gets in.

Roll dough (or spread with fingers) with flour into pizza pan. Divide into fourths for individual pizzas. Prick dough lightly with fork to prevent air bubbles.

Cover with favorite sauces and toppings. Bake in 400 - 425 degree oven for 15 minutes.

Tatertot Hotdish (Casserole)

Never the same twice. One of my favorite comfort foods. I apologize for there not being exact measurements, but with this dish you cook until it smells good.

1lb hamburger
chopped onion
pepper
1 can cream of (whatever) soup - I've used chicken, celery, mushroom and it's all been good.
frozen corn or other frozen vegetables
cooking spray
shredded cheese
steak seasoning
frozen tatertots

Preheat oven to 400 degrees (or whatever is recommended on tatertot package).

In large skillet, brown hamburger and onions with a few dashes of pepper, I don't use salt at this point because salt will be added with the steak seasoning at a later step.

Add creamed soup and frozen vegs. I use about 1 cup because I'm not a big fan of cooked veg's, so feel free to use more if you like. Heat thoroughly.

Spray 8x8 or 9x9 casserole dish lightly with cooking spray. Spread meat mixture evenly into pan.

Sprinkle with shredded cheese, I like a good layer for lots of cheesy goodness.

Spread tatertots over cheese to cover entire surface - 1 layer of tatertots only! Sprinkle tots lightly with steak seasoning.

Place in oven for about 25 minutes or until tatertots are golden brown.

I like to eat this with buttered bread and a big glass of milk. Feels like home again.

Apricot Chicken

This recipe is from Comfort Foods: Rachael Ray's 30 Minute Meals, I don't measure anything when I make it and it's always fantastic.

2 tablespoons extra-virgin olive oil (evoo)

2lbs chicken tenders (I use 3-4 chicken breasts)

salt and pepper to taste

1 large onion chopped

2 tablespoons cider vinegar or white wine vinegar

12 dried pitted apricots chopped

2 cups chicken broth

1 cup apricot all-fruit spread or apricot preserves

2 tablespoons chopped chives for garnish (I don't use)

Heat a large skillet with a lid over medium-high heat. Add evoo and chicken. Season with salt and pepper. Lightly brown the chicken on each side.

Add onions and cook, 5 minutes.

Add vinegar to the pan and let it evaporate.

Add apricots and broth. When broth comes to a bubble add preserves and stir to combine.

Cover pan, reduce heat and simmer, 10 to 15 minutes.

Serve chicken with a sprinkle of chives as garnish.

I like this with just a nice green salad or on rice.