Breakfast Enchiladas

We used Mexican Blend cheese and forgot the cilantro.  The kids liked this a lot.

2 tablespoons (1 oz.) unsalted butter

3/4 cup chopped red bell pepper

1/2 cup chopped sweet onion

12 large eggs

1/2 teaspoon table salt

1/4 teaspoon black pepper

2 tablespoons water

1 (16-oz.) jar salsa verde

12 (6-in.) flour tortillas

2 1/2 cups (10 oz.) shredded Colby Jack cheese

2 tablespoons chopped fresh cilantro

Cheese Sauce

Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)

Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.

Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.

Crockpot Creamy Chicken and Veggies

4 pounds chicken, cut into serving pieces

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

2 pounds small red potatoes, halved

1 (16-ounce) package baby carrots

1 onion, chopped

3 cloves garlic, minced

14-ounce can low sodium chicken broth

1 cup light sour cream

3 tablespoons Dijon mustard

3 tablespoons honey

3 tablespoons flour

1 teaspoon dried thyme leaves

Sprinkle chicken with salt and pepper. Heat olive oil in large skillet and brown chicken, skin side down, until skin is brown.

In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.

In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended.

Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened.

From busycooks.about.com

Tasty Baked Mac and Cheese

The best traditional homemade mac and cheese recipe, especially if you will be reheating it later.  It’s not dry and flavorless the next day.

1 (16 ounce) package elbow macaroni

1/2 teaspoon salt

3/4 cup butter, softened - divided

1 cup sour cream

1 tablespoon cream cheese, softened

1 (8 ounce) package shredded sharp Cheddar cheese

1 egg yolk

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground cayenne pepper

1 cup milk

1 (8 ounce) package shredded mild Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.

Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.

Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.

Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.

Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.

From allrecipes.com

Baked Ziti Arrabiata

From FoodRepublic.com
If you're making this for young children, I'd suggest using only half of the crushed red pepper.  Evan had to cover his with cottage cheese and sour cream in order to eat it.  Surprisingly, Martina ate it as is.

1/4 cup olive oil, divided, plus more for brushing
1 clove garlic, minced
1 1/2 teaspoons crushed red pepper, divided
1 28-oz can whole peeled tomatoes, smooshed with your hands, juices reserved
kosher salt
2 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk (I used 1%, and it could have been thicker.)
nutmeg
1 1/2 pounds ziti (I used a little less than a pound and didn't realize this called for 1 1/2 pounds...I guess it could have been less saucy...)
1/2 pound mozzarella cheese cut into cubes (I used shredded)
1 cup grated Parmesan, divided
1 cup coarse bread crumbs

1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering.
2. Add the garlic and 1 teaspoon of the crushed red pepper and cook, stirring, until fragrant, just a minute or so.
(Have all your ingredients ready.  I burned the garlic while I was looking for the crushed red pepper and had to start over at this point.)
3. Add the tomatoes, their juice, a very large pinch of salt, turn the heat to high, and boil.
4. Lower heat and simmer 10 minutes, until slightly thickened.  Set aside to cool.
5. Meanwhile, melt butter in a medium saucepan over medium heat. (I let it get a tiny bit brown before adding the flour.)
6.  Stir in the flour and cook, stirring, until a smooth paste the palest shade of brown forms, about 2 minutes.
7.  While whisking constantly, slowly pour in the milk.
8.  Bring the sauce to a boil, and cook, stirring, until it is nice and thick, about 5 minutes.
9.  Turn off heat and season bechamel to taste with salt and nutmeg.  Set aside.
10.  Preheat oven to 375 degrees.  Brush 9X13 pan with olive oil.
11.  Boil pasta.  You might need to pots.  Add ziti and cook it 3 minutes short of the package instructions so it doesn't overcook in oven.
12.  Drain pasta.  Transfer to a large bowl.  Add reserved tomato sauce, bechamel, mozzarella, and 3/4 cup Parmesan.
13,  Transfer to prepared baking dish.  Scatter remaining 1/4 cup Parmesan over top.
14.  Toss bread crumbs with remaining 2 tablespoons olive oil and season with salt.
15.  Scatter over ziti, then sprinkle with remaining 1/2 teaspoon crushed red pepper (I left this out) and a pinch of nutmeg.
16.  Bake until bubbling and top is browned, about 15 minutes.  Let pasta rest 10 minutes before serving.

Seasoned Chicken, Potatoes, and Green Beans--Slow Cooker

This is not terribly flavorful, but I'm including it because the kids liked it a lot, and because it makes an easy dinner--you don't have to add anything at the end, or prepare anything else for the meal.
After reading comments (it's from themagicalslowcooker.com), I went ahead and added about 1 1/2 cups of chicken broth, because others said it got too dry.  That made it right, but I think next time I might just make more of the lemon juice dressing so the flavor won't be diluted by the chicken broth.

I did 8 hours on low instead of 4 on high.

2 lbs boneless skinless chicken breasts
1/2 lb fresh green beans, trimmed
1.25 pound (4 cups) diced red potatoes
1/3 cup fresh lemon juice (the recipe states to make sure it's fresh.  I haven't tried it with bottled lmon juice)
1/4 cup olive oil
1 teaspoon dried oregano
1 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
2 garlic cloves, minced
1 onion--this was not in the recipe, but I added one to the green beans and potatoes, chopped in big pieces

1.  Place chicken in center of 6 quart slow cooker.Add green beans and potatoes on opposite sides.  Keep stacking until they all fit on their own sides.
2.  Whisk together lemon juice, olive oil, oregano, salt, pepper, garlic powder, and garlic.
3.  Pour mixture evenly over over chicken, green beans, and potatoes.
4.  Cover and cook on high for 4 hours without opening lid during cooking time.

Dr. Pepper Chili

My mom found this and won a chili cook off with it.
I adapt it by subbing roasted red peppers for the fresh red peppers and using only 2 chipotle chilis.

• 1 pound lean ground beef
• 1 cup diced onion
  
  
• ½ cup diced red bell pepper
• 1 tablespoon chili powder
• 2 teaspoons cumin
• ¾ teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• 1 cup chicken broth
• 1 (12-ounce) can Dr. Pepper
• 1 (14-ounce) can fire-roasted tomatoes
• 2 tablespoons tomato paste
• 4 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 can kidney beans, drained and rinsed
• sour cream, red onion, cilantro for garnish

Instructions

1. Heat a nonstick skillet over medium-high heat and add ground beef. Cook, breaking apart with a wooden spoon, until about halfway cooked. Add onion and red bell pepper and continue to cook until vegetables are softened. If there is excess grease, you can remove it with a spoon before proceeding.
2. Add chili powder, cumin, salt, oregano, and garlic powder and cook for 30 seconds while stirring.
3. Add chicken broth, Dr. Pepper, diced tomatoes, tomato paste, chipotle chilis, and Worcestershire sauce. Stir to mix well. Simmer for 20 to 30 minutes or until chili has thickened to your liking. Add kidney beans.
4. Serve with sour cream, red onion, and cilantro.

Pulled Pork Enchiladas with Green Chili

From Bakerette.

3 pounds boneless pork shoulder (Boston Butt is the tenderest)
20 ounces green chile enchilada sauce, medium heat
1 medium onion, thinly sliced and chopped
2 cups shredded Mexican blend cheese
10 medium flour or corn tortillas
Spanish rice (optional)
Refried or pinto beans (optional)
Optional Toppings:
Snipped fresh cilantro
Diced tomatoes
Diced onion
Sour cream

Instructions
1. In a 4­quart slow cooker, combine pork shoulder with enchilada sauce and onion. Cover and cook on low for about 7 hours.
2. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.
3. Preheat oven to 400 degrees Fahrenheit. Spread about 1/2 cup of reserved cooking liquid to the bottom of a 9 x 13­inch baking dish; set aside.
4. Divide pork mixture and 1 1/2 cups cheese among tortillas, placing ingredients near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam­sides down, in prepared baking dish fitted closely together. Top with remaining liquid and cheese.
5. Bake, uncovered, about 5 minutes or until heated through and cheese is melted and bubbling.
6. If desired, top with cilantro, tomatoes, onion and sour cream. Serve warm with pinto beans and Spanish rice.

Posole

Cooking Light--I think I like this one.  I have one earlier on the blog, but I don't think it has as much flavor as this one.  the pozolillo one is really good too, but that one is a lot more work.

1 tablespoon canola oil 

2 (1-pound) pork tenderloins, cut into 1 1/2-inch pieces 

4 cups fat-free, lower-sodium chicken broth 

1 2/3 cups chopped onion (about 1 medium) 

1 1/2 teaspoons ground cumin 

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves

1/8 teaspoon crushed red pepper

4 large garlic cloves, minced 

2 (15.5-ounce) cans white hominy, rinsed and drained

2 (4.5-ounce) cans chopped green chiles, undrained

1 cup packaged angel hair slaw

1/2 cup thinly sliced radishes (4 radishes)

1/2 cup diced peeled avocado 

2 limes, each cut into 4 wedges (optional) 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan. Cook 8 minutes, browning on all sides.

2. Combine pork, broth, and next 9 ingredients (through chiles) in a 5-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle posole into bowls; top with slaw, radishes, and avocado. Serve with lime wedges, if desired.

Slow Cooker Spicy Red Beans and Rice--Cooking Light

3 cups water

1 cup dried red kidney beans

1 cup chopped onion $

1 cup chopped green bell pepper $

3/4 cup chopped celery

1 teaspoon dried thyme

1 teaspoon paprika

3/4 teaspoon ground red pepper

1/2 teaspoon freshly ground black pepper

1/2 (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)

1 bay leaf

5 garlic cloves, minced

1/2 teaspoon salt

3 cups hot cooked long-grain rice

1/4 cup chopped green onions

Preparation

Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.

Pork and Black Bean Chili--Southern Living

3 tablespoons all-purpose flour

2 teaspoons ground black pepper

1 1/2 teaspoons ground cumin

4 1/2 teaspoons kosher salt, divided

3 pounds boneless country-style pork ribs, cut into 1-inch pieces

1/4 cup vegetable oil, divided

9 medium tomatillos, diced

3 cups chopped poblano peppers

2 cups diced white onion

3/4 cup reduced-sodium chicken broth

1 1/2 tablespoons dried oregano

1 1/2 tablespoons chili powder

3 garlic cloves, minced

2 (15-oz.) cans black beans, drained and rinsed

2 tablespoons plain cornmeal

Chipotle Cream

Garnishes: corn chips, lime wedges, fresh cilantro

Preparation

1. Stir together first 3 ingredients and 2 1/2 tsp. salt in a large bowl; toss with pork. Sauté half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until browned. Transfer to a 7-qt. slow cooker. Repeat procedure with remaining oil and pork.

2. Stir tomatillos, next 7 ingredients, and remaining 2 tsp. salt into pork mixture. Cover and cook on LOW 8 hours.

3. Uncover and stir in cornmeal. Cover and cook on LOW 1 hour. Serve with Chipotle Cream.

Chipotle Cream:

1 cup sour cream

3 canned chipotle peppers (in adobo sauce), finely chopped

1 tablespoon lime juice

Salt to taste

Preparation

Stir together sour cream, finely chopped chipotle peppers, and lime juice. Add salt to taste.

Manicotti

Adapted from Skinner manicotti box.  I added my own sauce recipe (to reduce sodium) and added the egg to the cheese mix.

1 8-oz package manicotti shells (there were 14 in my package)
3 1/2 cups skim fat-free ricotta (2 15-oz tubs)
1 cup shredded mozzarella plus more for topping
1/4 cup grated Parmesan plus more for topping
2 Tbsp fresh parsley, or 1 Tbsp dried
1/2 tsp salt
1/4 tsp black pepper
1 egg

Sauce:
1 can crushed tomatoes
1 small onion
olive oil
1/2 lb ground turkey (optional--you can sub your choice of veggies)
3 cloves garlic, minced
basil, oregano, garlic powder, salt, and pepper to taste
(If you want to go easy and do what the Skinner manicotti box tells you, just buy a jar of sauce.)

Chop onion and sauté in soup pot in olive oil.  Add turkey and garlic cloves and cook until turkey is done and onions are tender.  Add crushed tomatoes and spices.  Simmer while you boil noodles.
Boil noodles for 6-7 minutes.
While they are boiling, combine ricotta, mozzarella, Parmesan, parsley, salt, pepper, and egg.
Drain noodles.  Put cooking spray and a layer of sauce in a 9X13 pan. 
Spoon cheese mixture into each noodle and place in pan until all 14 are in pan.  You might need an additional small cooking dish. When I made a double recipe, I used three pans.
Cover with sauce and cheese, as desired.
Bake at 350 degrees for 35 minutes.
Only took about an hour plus baking time.
Makes 7 2-noodle servings.

Chicken Verde Tamales

From the San Antonio Express-News.
I added a little less salt, and made a double recipe.  I was having to spend all day making tamales, so I may as well have a bunch to freeze.

Chicken filling:

1 whole roasting chicken
1 diced white onion
10 diced celery stalks
1/4 cup extra virgin olive oil
poultry seasoning, to taste
salt, to taste

Verde sauce:

12 tomatillos
10 whole jalapenos, de-seeded and sliced into strips
4 Tbsp comino
2 Tbsp salt
1 Tbsp pepper

Falafel Garbanzo Masa:

2 cups garbanzo flour (I got mine at Indian grocery)
1 1/2 cups reserved chicken juices
3 tsp salt
1/2 tsp baking soda
2 tsp parsley flakes
1 tsp ground comino
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp onion powder
1 cup extra virgin olive oil
24 corn husks, soaked

Optional, for serving:

Any type of salsa verde (or make extra verde sauce)
sour cream

For chicken filling:
Heat oven to 350 degrees.  Bake chicken with vegetables in a cooking bag for 2 hours.  Drain juices and set aside for masa.  Cool veggies and chicken, debone, and shred.

For verde sauce:
Parboil tomatillos until skins start to peel.  Cool, peel, and blend until smooth.  Add jalapenos, cumin, salt, and pepper and pour over shredded chicken (I used fewer jalapenos and blended them with the tomatillos, and just put the whole strips in a few).

For Falafel Garbanzo Masa:
In a mixing bowl, add garbanzo flour, 1 1/2 cups chicken juices, salt, baking soda, parsley, comino, coriander, garlic powder, onion powder, and olive oil and mix until smooth.  (Mine seemed too thin, so I added more garbanzo flour.)

To assemble:
Spread masa on a cleaned and dried corn husk and add a large spoonful of the chicken verde filling.  Roll and wrap.  Steam 2 hours, adding more water to your pot after 1 hour.  Let sit and cool in pot for 15 minutes.

Emeril's Vegetarian Chili

2 tablespoons olive oil

1 1/2 cups chopped yellow onions

1 cup chopped red bell pepper

2 tablespoons minced garlic

2 -3 serrano peppers, stemmed, seeded, and minced (depending upon the heat level you want)

1 medium zucchini, stem ends trimmed and cut into small dice

2 cups fresh corn kernels (about 3 ears)

1 1/2 lbs portobello mushrooms, stemmed, wiped clean and cubed (about 5 large)

2 tablespoons chili powder

1 tablespoon ground cumin

1 1/4 teaspoons salt

1/4 teaspoon cayenne

4 large tomatoes, peeled, seeded and chopped

3 cups cooked black beans, rinsed and drained (or canned beans)

1 (15 ounce) can tomato sauce

1 cup vegetable stock or 1 cup water

1/4 cup chopped fresh cilantro leaves

cooked brown rice, accompaniment

sour cream or strained plain yogurt, garnish

diced avocado, garnish

chopped green onion, garnish

 

1.  
2. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
3. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

1. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
2. Combine all ingredients thoroughly.
3. 6 2/3 cup servings ( I think it made more than this.).

Catfish Amandine

2 large (if one is big enough for 2 serving) or 4 small fillets catfish
1 Tbsp butter
1 Tbsp + 1 1/2 Tbsp olive oil
1/4 cup sliced or slivered almonds
3 sliced garlic cloves
1 egg
1/2 cup milk
1/3 cup flour
1/2 tsp salt
1/2 tsp cayenne
2 Tbsp lemon  juice
Fresh parsley for garnish, optional

Melt butter with 1 Tbsp olive oil in small skillet. Add garlic and almonds.  Toss over medium to low heat until almonds are toasted.
Mix egg with milk and put in shallow dish.
Mix flour, cayenne, and salt in another shallow dish.
Heat remaining 1 1/2 Tbsp olive oil in larger skillet.  Dip fish in egg mixture and then dredge in flour mixture.  Place in skillet and fry fir 4-6 minutes per side until fish is done.
Heat almond mixture with 2 Tbsp lemon juice until heated through.  Pour over fish and serve.  Garnish with parsley if desired.  (I was going to use dried parsley sprinkled on top, and I completely forgot.)

Copycat Panera Bread Black Bean Soup

This isn't quite enough for 4 people.  Next time I might make more.  Our two kids eat about a half serving each, and we were scraping the bottom, as they both wanted seconds.

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
Directions:

1
In a pot, combine the first six ingredients; simmer for 10 minutes.
2
Add half a can of beans, salt and cumin; cook for 5 minutes.
3
Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4
Add the rest of the beans to the soup.
5
Combine the cornstarch with 1 1/2 tablespoons of water.
6
Add the lemon and the cornstarch to the soup; cook until thickened.

Read more: http://www.food.com/recipe/panera-bread-black-bean-soup-49737?oc=linkback