Turkey Enchiladas

Enchiladas are one of those go-to foods for me. If I'm feeling blue, or want something super filling and only have a little bit of meat, or leftovers, I make enchiladas. They're tasty, and very very filling. I don't make them like most people do, though...

Filling:

2 lb meat, cooked, your choice
2 c cooked rice (spiced how you like)
2 chipotle peppers in adobo, minced
1/2 c queso fresco, cubed
1/2 c cotija, cubed

6 medium or large flour tortillas
3 cups enchilada sauce (homemade or package, your choice)
1 c shredded colby jack cheese
1/2 c black olives, sliced
1/3 c chopped cilantro

Pre-heat oven to 350 degrees f.
Mix meat, rice, peppers, and cheeses all together in a hot pan and mix until fully combined.
Divide into 6 equal parts, and ladle into the tortillas
Roll tortillas around the filling, and place into a baking dish
Ladle over the enchilada sauce (Yep - no dipping the tortillas)
Top with the shredded cheese and black olives
Bake for 20 minutes
Top with cilantro and serve

Delicious home-made Crock-pot Beef Stew

I haven't been able to run test recipes for a while now, and for that I apologize. It seems like whenever I get the chance, two seconds in something happens and I have to put everything on hold. *chuckle* This recipe is for those who think that those beef stew packets are all that... :-) You don't need to spend so much money on those things, though. Trust me.

Dredge mix:
2 c flour
2 Tbsp paprika
1 Tbsp onion powder
2 Tbsp garlic powder
salt
black cracked pepper



2 lbs beef, cubed into bite-sized pieces

5 Tbsp olive oil
3 Tbsp Butter

4 c water, beef or veggie stock

1 bunch celery, chopped
1 large red onion, chopped
6 large carrots, scrubbed and chopped
5 large potatoes, scrubbed and chopped

5 cloves garlic, minced
4 Tbsp lemon juice
3 cups frozen petite green peas

Heat olive oil in a large skillet.
Dredge beef well in the flour, then add, a little at a time, into the skillet.
Cook until brown and place into the waiting crock-pot.
Repeat until all the beef is done.
Add all the vegetables, withholding the garlic and peas.

Melt butter into the hot skillet and add remaining flour mixture.
If needed, add a little extra butter or flour to make the roux paste.
Cook until the flour smells nutty and turns a dark brown. Be careful not to burn it.

Slowly add your water/stock about 1 cup at a time, and stir until mixed with no lumps. As it gets more soup-like, you can add more stock at a time until completely mixed.

Add the sauce to the crock-pot, turn on high, cover, and leave sit for about 3.5 hours.

Test the potatoes with a fork, and if almost fork-tender, add the garlic and lemon juice.

Let sit another 30 minutes.

Add frozen peas, and remove from heat, stirring.

Serve with crusty bread.

Basic Hash

One of the first dishes I learned to make was a basic hash recipe. Simple, easy, stick-to-your-ribs stuff that was just plain good.

Every time I cook this meal, I'm taken back to my childhood and family. It just makes me happy...

Serves 4 hungry people

1 Tbsp olive oil
3 cloves garlic, minced
1/2 large onion, minced
1 Tbsp butter
1/2 lb mushrooms, sliced (optional
1/2 lb ground meat (your choice of beef, turkey or pork, or a mix)
3 large Russet potatoes (aka Idaho potatoes)
salt
pepper

In a large, non-stick saute pan, heat olive oil on medium low heat.
Add garlic and onion, increase the heat to medium, and saute until onions are soft.
Add butter and let melt.
Add mushrooms and saute until soft and slightly golden brown.
Remove from the pan and set aside.
Add the ground meat and brown.
Add the potatoes and cook until browned, stirring occasionally.
Add onions, garlic and mushrooms back in.
Season with salt and pepper

Serve.

Tex-Mex Braised Beef Short Ribs

OK, so this is really heavy on beef fat. Why? Because these are short ribs, and even if you get some of the cleanest-cut beef in the world, it will still render down. Deal with it. Skim it off, remove it, and move on. These are tasty, and if cooked properly, they'll melt in your mouth.

This is actually a mild version of what I normally would make. If you want to add some heat to it, include 2 serrano chiles to it, stabbed but left whole. This will flavor the whole thing, but you can remove the chiles at the end...

Oh, when looking for different flavored boullion cubes, look to your "international" or "mexican" aisle of the supermarket - or go to a local mexican supermarket. They're sure to have it...

4 lbs beef short ribs
2 Tbsp kosher salt
2 Tbsp cracked black pepper
1 Tbsp cayenne pepper
2 Tbsp ground cumin
1 Tbsp ground coriander seed
1/4 cup olive oil
4 Tbsp water

2 pablano or passillo peppers, diced
1 onion, chopped
6 cloves garlic, chopped
1 boullion cube garlic
1 boullion cube onion
2 cups water

Rub the short ribs with the spices, salt, olive oil and water combination. Let marinade for 24-48 hours in the fridge.

12 hours prior to being ready to serve, place all the ingredients together in a large crockpot, and set to low. Walk away and enjoy the rest of the day.

When you're ready to serve, fish out the bones, and fork-pull the meat from the remaining gristle and fat.

Serve as filling for tostadas, quesadillas, tacos, enchilladas, whatever you'd like...

and enjoy!

Red Flannel Hash

Want to know what to do with your corned beef leftovers... Well, if you had any? This is an old family recipe of mine that I loved - even though, I must admit, I'm not a huge fan of beets. If you aren't a huge fan of beets, either, don't worry. Trust me, you'll find that it's actually quite tasty. If you ARE a huge fan of beets, this is a fun way to get them into your diet.

2 large baking potatoes, cleaned and diced
1/2 c water
2 Tbsp salt
1 Tbsp cracked black pepper
1 large onion
1 Tbsp olive oil
1 can diced beets**
8-10 oz corned beef, cooked and diced

In a large frying pan, place diced potatoes onto the bottom
Add water and seasoning
Cover and let steam on medium heat until water is completely evaporated (about 10 minutes - potatoes should be completely cooked at this point and just need browning)
Add onion and olive oil, and stir to combine completely
Add beets and corned beef
Stir to combine completely
Cook about 5 minutes to completely heat through
Serve

Crock Pot Corned Beef and Cabbage

1 package corned beef
12-16 oz dark beer
12-16 oz beef broth (or water and 2 beef boullion cubes)
4 cloves garlic, minced
6 stalks celery, chopped
1 lb carrots, chopped
4 LARGE baking potatoes, cleaned and chopped
1 medium head cabbage, chopped
1 large onion, chopped

In a large crock pot, place 1 chopped potato on the bottom
Lay corned beef over top, and seasoning packet
Add garlic, celery, carrots and onion
Add remaining potatoes and cabbage
Add all liquid and boullion cubes

Season with salt and pepper to taste
Slap lid on
Turn on around 10 or 11am at low, to serve by 7pm.

Enjoy!!!