Enchilrito…what the heck is that? It’s my interpretation of a chicken enchilada made with flour tortillas instead of corn. The recipe I chose for this dish called it an Enchilada but used flour instead of corn tortillas. I made, I liked, but would use corn tortillas next time for a truer version of Enchiladas.
The recipe is quite good and hearty. Serve with a green salad, and if you can, a great Margarita!
1/2 cup chopped onion
2 to 4 cups of shredded, cooked chicken
2 (19 oz.) cans of Enchilada Sauce
10 count package of flour (or corn) tortillas (8-10″ in diameter)
3.5 cups shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack) cheese
1 can drained black beans
1 (4.5 oz.) can chopped green chiles
- Preheat oven to 350 degrees. Great a 9×13″ casserole dish.
- In a heated skillet add a small amount of cooking oil and saute onion until soft. Add chicken, one can of Enchilada sauce, 1 cup of shredded cheddar cheese, black beans and chiles. Stir and heat slightly.
- Place 2-4 spoonfuls of filling in the center of each tortilla.
- Roll each tortilla up and place in the casserole dish with the open side down.
- Pour the second can of Enchilada sauce over the tortillas.
- Top with remaining cheese and garnish with parsley flakes.
- Bake for 25-30 minutes.
- Garnish with chopped green onions and serve with sour cream and salsa.
Note: The recipe indicates that these can be frozen, leaving off the topping of Enchilada sauce and cheese until it is time to bake.
Recipe adapted from Cooking with Libby
Quinoa is a staple in my pantry and I’ve been anxious to try a quinoa breakfast dish. Pecan Quinoa Breakfast Bowl has, again, been in my stack of ‘must make’ recipes and it didn’t disappoint. It’s slightly sweet and protein-rich.
I believe this recipe could easily be adapted to Vegan/Vegetarian by using almond milk (or water) and vegan butter.
The leftovers will be saved for another day…cold or reheated.
PECAN QUINOA BREAKFAST BOWL
2 cups 1 percent low-fat milk
1 cup quinoa
1/2 cup dried craisins or raisins
1 tablespoon butter
1/2 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
- Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter.
- Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
- Remove from heat. Stir in pecans, honey, salt cinnamon and nutmeg.
- Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.
Serves four. Recipe from Relish.com and the Georgia Pecan Commission
Warm, sweet blueberry muffins fresh from the oven with melted butter. Oh, my gosh..it’s the best.
The Sweet Blueberry Muffin recipe is one I found (who knows where!) during my college years. I was reading cookbooks like novels in those days. I first tried this recipe on my family when I cooked several items for Easter Dinner. I still remember the wonderful muffins and memories of Easter celebrations at the Farm.
SWEET BLUEBERRY MUFFINS
1/2 cup milk
1/4 cup salad oil
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or 3/4 cup frozen blueberries (thawed & drained)
- Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups.
- Beat egg; stir in milk and oil.
- Mix in remaining ingredients, just until flour is moistened. Batter should be lumpy. Fold in blueberries.
- Fill muffin cups 2/3 full.
- Bake 20-25 minutes.
Our oldest daughter, Megan, studied in Spain for a summer term and brought home the recipe and tradition of the Spanish Tortilla. Don’t be confused with the flour and corn tortillas you buy at the grocery store; this is a flavorful egg and potato dish, similar to a Frittata.
The red pepper sauce was a new twist and so delicious, I doubled the recipe. It was fantastic on the Spanish Tortilla but I also tried it on a sliced baguette with a mild white cheese (brie this time).
This recipe is not only delicious but vegetarian and gluten-free. Ole!
SPANISH POTATO AND SPINACH TORTILLA WITH RED PEPPER SAUCE
1/2 cup bottled roasted red bell peppers, drained
1 tablespoon dry-roasted almonds coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 garlic cloves, crushed
8 ounces red potatoes (about 2 medium), cut into 1/8 inch slices
1 cup water
2 tablespoons half and half
1/2 teaspoon freshly ground black pepper
6 large eggs
2 large egg whites
2 cups baby spinach leaves
- Preheat broiler to high.
- Combine bell peppers, almonds, 1 tablespoon olive oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
- Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.
- Combine half and half, remaining 1/2 teaspoon salt, black pepper, eggs and egg whites in a medium bowl, stirring well with a whisk. Heat a 10 inch oven-proof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan, saute 4 minutes or until browned. Add spinach, saute for 1 minute or until spinach wilts.
- Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally.
- Broil tortilla 4 minutes or until top is lightly browned and center is set.
- Cool slightly; serve with red pepper sauce.
Recipe from Cooking Light/Ivy Manning
Oatmeal cake with broiled topping is truly a walk down memory lane. My Mother didn’t make this cake often, but when she did, it was a treat.
This time I decided to bake the cake in two 9×9″ pans and freeze one for later…or so I thought. While the cakes and topping were cooling and while I was trying to settle grandson, Evan, into his afternoon nap, the dogs decided to sample one of the cakes. I was so unhappy, I didn’t take the time to snap one of those naughty dog photos!
Luckily one cake remained and it was delicious! The cake is moist and the crunch topping is so yummy. Top with a dallop of whipped cream.
Thanks, Mom for a great recipe. And to the dogs…I’ll choose to say nothing.
1 cup quick oatmeal
1 1/2 cups boiling water
1 1/2 cups flour plus 2 tablespoons flour
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
- Preheat oven to 350 degrees. Grease 9×13″ (or two 9×9″) cake pans.
- Mix together oatmeal and boiling water. Let stand 20 minutes and cool.
- Mix flour, brown sugar, white sugar, shortening, eggs, salt, cinnamon and soda. Add cooled oatmeal.
- Bake for 30-35 minutes. Prepare topping while the cake is baking.
1/4 cup milk
1/2 cup brown sugar
6 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts
1 cup coconut
- Bring all ingredients to a boil. Spread topping over cake while cake and topping are hot.
- Put cake and topping under broiler and let topping brown.
Serve warm with whipped cream.
My youngest daughter LOVES vinegar potato chips and I spotted this recipe some time ago on a blog that I follow, Lucy’s Friendly Foods. I am a popcorn hound and had to try it. If my daughter, Sarah, liked it, it was a winner.
I’m happy to report we both liked it! The reduction of the balsamic vinegar had a delightfully sweet, and salty, taste. A nice, lighter, change from the traditional (and always yummy) buttered popcorn.
SALT AND VINEGAR POPCORN
12 cups popped corn
4 tablespoons dairy-free spread
6 tablespoons balsamic vinegar
3/4 teaspoon salt
- Pop the popcorn.
- Melt the dairy-free spread in a saucepan. Stir in the balsamic vinegar.
- Simmer for 3-4 minutes to slightly reduce the vinegar.
- Pour over the hot spread/balsamic mix.
- Stir well and serve immediately.
Adapted slightly from: lucysfriendlyfoods.com
Potato Bacon Chowder is officially a family favorite, shared with me by my sister Carolyn. It’s a quick fix for a weeknight meal and GREAT as leftovers. Need I say more?
POTATO BACON CHOWDER
8 slices bacon (cut in 1 inch pieces)
1/2 cup onion, chopped
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1/2 cup sour cream
1 3/4 cups milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parsley (chopped)
- Fry bacon until crisp in a 3 quart saucepan; add onion and sauté 2 to 3 minutes. Pour off fat.
- Add potatoes and water. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender.
- Stir in soup and sour cream; gradually add milk.
- Add salt, pepper and parsley.
- Heat to serving temperature. Do not boil.
Can you tell I’m in the mood for spring? My past two recipes have been all about it! This Spring Garden Vegetable Soup has also been in my ‘must make’ stack. I like the versatility of this recipe, easily adapting to Vegan or Vegetarian (using vegetable stock and omitting the cream and chicken) and it is Gluten-Free.
This soup is light and, oh, so healthy. Daughter Sarah served a small bowl to 10-month old grandson, Evan, and he really liked it! I served the soup with the not-so-healthy baked Red Lobster Biscuits (which Evan DEVOURED) but a hearty whole-grain bread would be wonderful paired with this soup.
SPRING GARDEN VEGETABLE SOUP with ASPARAGUS, ARTICHOKES, PEAS & SPINACH
6 cups stock (chicken or vegetable)
4-6 cups water (to reach desired thickness)
1 tablespoon butter
1 leek, cut into half circles
2 ribs celery, trimmed and cut into half-inch thick pieces on the diagonal
3 carrots, trimmed and cut into half-inch thick pieces on the diagonal
1 15-ounce can artichoke bottoms, tough bits sliced off and discarded, remaining parts cut into lengths
16 ounces frozen artichoke hearts (from Trader Joe’s)
8 ounces asparagus, woody ends snapped off, skin pared off if tough, spears cut into one-inch lengths, tips set aside
8 ounces frozen peas
8 ounces frozen spinach
Generous salt & pepper to taste
1/2 teaspoon tarragon
Cream to taste (1/4-1/2 cup)
Optional: 2-3 cups chopped chicken
- In a large pot, melt the butter. Add the leek, stir to coat with butter and let cook until just soft.
- Add the celery and carrots to the pot, stirring to coat with butter and cooking until soft.
- Add the artichoke bottoms, artichoke hearts and asparagus lengths (leave the tips aside).
- Add the stock and bring the soup to a boil. Reduce the heat to maintain a slow simmer until all the vegetables are cooked through. (Optional: Add cooked chicken at this point).
- Stir in the asparagus tips, peas and spinach and let cook through. Add water to reach desired thickness.
- Taste, then season with salt and pepper. Stir in cream to taste. Best if left to rest for 24 hours before serving.
Recipe adapted from ALANNA’s TIPS