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

Stuffed Shells

This is a bit of a departure from your normal stuffed shell recipe. I like it because it's not as tomato-y as what you may find elsewhere. It also has meat in the stuffing, rather than in the sauce. The meat is completely optional - if you don't add it, add in about 3 cups of shredded zucchini.

yields about 32 stuffed shells

1 box of jumbo shell pasta, cooked to al dente (about 10 minutes)

stuffing:
1 lb small curd cottage cheese
1/2 lb ricotta
12 oz frozen chopped spinach (thawed and drained of liquid)
1/2 lb shredded mozzarella cheese
1 lb ground sausage, browned and crumbled
2 eggs
nutmeg (to taste)
Salt and pepper (to taste)

Sauce:
2 Tbsp butter or oil
2-3 Tbsp flour
1 Tbsp garlic
3 c cold milk
1 c grated parmesan cheese
1/2 c cream cheese, cubed and softened
2 cans flavored tomatoes (drained)
salt and pepper to taste

Asiago cheese (topping)

Noodles
Follow the package directions to cook to al dente
Drain and rinse with cold water, separating the shells from one another, until cold

Pre-heat oven to 375 degrees.

Stuffing
Combine all ingredients into a large bowl

Sauce
In a saucepan, melt butter, and mix in flour to make a roux
Blend completely and cook until just starting to smell nutty
Add the garlic and cook about a minute, stirring constantly
Whisk in the cold milk a little at a time, making sure it doesn't get lumpy
Once milk is completely added, add each of the cheeses, blending before adding the next one
Bring to a boil, then reduce to a simmer
Add in the tomatoes and, switching to a wooden spoon, add the tomatoes in
Season with salt and pepper and let simmer about 5 minutes, stirring occasionally

Building The Dish
In a large, 9" x 14" x 4" deep pan, put down a ladle or two the sauce
Stuff the shells individually, and place them side by side until they are all in
If necessary, layer the shells - make sure the layers are even all the way across
Ladle the remaining sauce over the top
Sprinkle with Asiago cheese

Cover with aluminum foil and bake about 35 minutes.

Parmesan Crusted Pork

Actually, this can be done with chicken as well, if you'd rather. The trick is to try and make it about a 1/2 inch thick, and even across the whole portion of the meat...

1 lb white meat (pork or chicken), butterflied flat

1 c flour
2 Tbsp paprika
1 Tbsp black cracked pepper
1 tsp Kosher salt

3 eggs, beaten
3 Tbsp milk

1 1/2 c grated Parmesan cheese

Set up your breading station: Pan 1 has the seasoned flour, Pan 2 has the eggs, Pan 3 has the cheese.

Pre-heat oven to 375 degrees.

In a large skillet, heat up vegetable oil to between medium and medium high
Make sure that the vegetable oil is about 1/4 inch deep - no more
Bread the pieces of meat and then lay gently and carefully into the heated pan
Let cook until golden brown, and flip
Let cook again until golden brown
Remove and place onto a broiling pan
Place in the oven for about 15-20 minutes or until the meat is fully cooked

**Note that chicken is a little more delicate than pork is, so it may take less time to finish it off in the oven**

Bacon for Dessert...

So, my last entry in Iron Chef did not win - I lost by 3 points. I was disappointed in myself, if only because I didn't feel I gave it my all, and didn't bring my 'A' game.

But, that's OK - there's a new Iron Chef challenge for me...

Now, there's 8 of us (normally) that participate, so, we normally have two people in each category. It breaks down to Appetizer, Entree, Dessert, and Drinks. The drinks portion is normally a separate flavoring from the main secret ingredient, as it's sometimes difficult to figure out how to put peas into an appetizing form that one would want to imbibe... The last time we pulled, dessert and drinks were given to the same person...

This time has been no different, and I have been given Dessert and drinks. I already know the secret ingredient - Bacon.

To that end, I'm going to put together a medley of tasty bacon-based desserts to see which would stand out the most on a plate, and which will fail and burn in a fiery death of shame and woe...

I have such ideas as these:

Orange-cream puff pastry, dipped in chocolate, with bacon brittle
Apple filo dough with maple-glazed bacon
Pear and bacon tartlet with sugared bacon crumbles
Bacon carrot cake with a macadamia nut bacon brittle
Bacon chocolate chip cookie sandwiches with maple ice cream

I think these are all fairly good ideas and they should translate fairly well throughout the tasting...

If YOU have any ideas that you think would do well, let me know and I will consider mixing them in...

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.

The Best Darned Chili Mac EVER!

I'm not into diner food, per se. Honestly speaking though, if my husband offers to cook for the night, I'm all for it, even if it IS chili mac from a box and a can. Still, I know that even diner food can be absolutely delicious if the person cooking it pays attention and does it lovingly.

The other night I was not in the mood to cook at all. Strange, I know, but still... So, there I was, defrosting some pork carnitas cuts, and trying to figure out a way I could make them into something that sounded tasty... And, I decided on chili. But I needed something more, since my daughter, being a young 22 month old, can't handle a lot of spice. BUT, she loves a food adventure, and really likes flavor. So, I considered what I had...

Looking in my pantry, I found a bag of wheel noodles, some butter, some flour, some milk, and some cheese... So, technically speaking, I *could* make it from scratch... And, the idea was born...

1 lb pork carnitas, cut to 1/2 inch chunks
3 cloves garlic, minced
1 can tomatoes with green peppers and onions
1 can (small) tomato paste
1 can "chili" beans (they have the spices already in them)
1 packet chili seasoning

Heat a pan to medium-high heat
Add Pork and begin to cook, moving around to brown
Once mostly cooked, add the garlic
Continue to cook until pork is done
Add tomatoes, tomato paste, beans and seasoning
Reduce heat to low, stir to combine, and let simmer

MEANWHILE....

Bring 8 quarts of salted water to a boil
Add 2 cups dry wheel pasta
Stir once water starts boiling again

While that is cooking...

2 tbsp flour
2 tbsp butter
1 c whole or 2% milk
1 c shredded cheese

Melt butter in a pan on medium heat
Add flour to the pan, and whisk to combine together
Cook on medium-low heat, whisking until you smell the flour get nutty
Add the whole milk a little bit at a time, whisking to combine
Once smoothly combined, add shredded cheese to the mix

Once pasta is cooked, drain, and add cheese sauce to it

You can either place the mac and cheese on the bottom of the plate and pour chili over it, OR you can mix the two together completely.

Another great way to do this is to make hashed browns and serve the chili over them.

Enjoy!!!

Rustic Tuscan Soup

This is my version of what the Olive Garden serves... My husband has stated several times that this is SOOO much better, it's not even funny.

Serves about 8 hungry people

1 Tbsp olive oil
1/2 lb thick-cut prosciutto, cut into small bits
4 cloves garlic, minced
2 lbs mild Italian sausage
5 lbs potatoes, small cubed
4 stalks celery, small diced
2 Tbsp Kosher Salt
1/2 gal water
2 cubes chicken bouillon
1 pint half and half
2 bunches Kale, de-veined and chopped

In a large stockpot, heat olive oil to medium high.
Add prosciutto and garlic and let cook over medium heat until meat begins to crackle
Add the sausage, breaking it up into small chunks
Cook until sausage is completely cooked through
Add potatoes, celery and salt
Add water and bouillon
Bring to a boil, and reduce to a quick simmer
Let cook until potatoes are just fork-tender
Add half and half and stir
Add kale and stir through
Cook another 5 minutes on medium heat

Serve with rustic bread.

Haluski

This is an old depression-era recipe from the Hungarians in my family. It’s extremely inexpensive, and can be served with practically any veggie you like to make a complete meal. This is actually a half recipe (we Hungarians are big eaters, with big families).

Serves 6-8 hungry people
5 lbs russet potatoes, peeled and washed
1 lb cottage cheese
1 lb bacon

½ c all purpose flour
1 egg

Dumplings:
Take 2 medium-large potatoes out of the 5 lbs and shred them.
Combine the shredded potatoes with flour and egg
Season with salt and pepper
Set aside

Chop bacon into ½ inch pieces and fry on medium heat

Bring 4 qts water and 1 Tbsp salt to a rolling boil
Chop remaining potatoes and place into boiling water
Drop dumplings into water, using large spoon to separate into about 1” balls
Cook until potatoes are tender and dumplings are done
Drain potatoes
Drain off bacon
Combine bacon, potatoes dumplings and cottage cheese

Season with salt and pepper and serve hot

Decadent Bolognese sauce...

I can't take credit for the idea behind this... It's all Guy Fieri's fault for inspiring me to make something this good. If you haven't seen the Italian Stallion meal that he does on Guy's Big Bite, I highly recommend it. This is my version... It takes a LONG time to simmer, but it's well worth the time...

2 Tbsp olive oil
6 large pork picnic ribs, cut in half
salt/pepper

1 lb hot italian sausage
1 large white onion, diced
1 large red bell pepper, diced
4-5 garlic cloves, sliced
2 6 oz cans tomato paste
2 16 oz cans italian seasoned diced tomatoes
2 8 oz cans sliced mushrooms

Pre-heat oven to 350 degrees.
In a large, deep non-stick saucepan, heat olive oil to almost smoking
Season ribs with salt and pepper and place carefully into pan
Do not move the ribs for a good 3-4 minutes
Once a nice dark gold crust has been created, turn the ribs
Brown all sides
Place all pieces into oven-safe pan and place in pre-heated oven for 2 hrs

Meanwhile...

Place sausage into pan and brown
Place vegetables and garlic into pan
Cook until onions just go translucent
Add tomato paste and stir through
Add remaining ingredients to the pan and stir completely
Lower heat to low and simmer slowly

Once ribs have roasted in the oven...

Remove from the oven and place into the sauce
Continue to simmer another 3-4 hrs

Serve with noodles or over rice

Suizza Meatballs

Tired of the same old Swedish Meatballs? Try this version! It's a GREAT alternative.

Makes about 8 servings (4 meatballs each with about 2 c noodles)

Meatballs:
2 lb sage sausage (whatever brand you choose)
1 lb ground turkey

Sauce:
2 tbsp oil or melted butter
2 Tbsp all purpose flour
½ c water
1 ½ c milk
2 c Colby-jack cheese, shredded
1 ½ c swiss cheese

1 lb egg noodles cooked per instructions and drained

Directions for Meatballs:
Pre-heat oven to 375 degrees
Mix meat together completely
Roll into 1” balls and place on a jelly roll or other lipped pan
Bake about 25 minutes or until nicely brown and cooked through.

Directions for Sauce:
In a medium saucepan, heat oil
Add flour while whisking briskly
Switch to a wooden spoon and stir over medium low heat until it smells nutty and begins to turn color
**SLOWLY** add water while whisking briskly to get rid of lumps
Let sit about 4-5 minutes, then slowly add milk while whisking briskly
Cook about 10 mins on medium low, stirring constantly
Add cheese about a ¼ c at a time, stirring constantly

Mix noodles and cheese sauce together
Add meatballs and stir to combine

Grilled Pork Flatbread Sandwiches

Serves 10 people, or 5 very hungry people.

1-1.5 lb pork shoulder roast, trimmed
1 head romaine lettuce
Small box of cherry or grape tomatoes, halved
Cucumber dill dip OR tzitziki sauce
Feta cheese crumbles
2 pkgs whole wheat Mediterranean flatbread packages
Olive oil

Marinade:
½ cup lemon juice
1/3 cup olive oil
1 Tbsp crushed dried rosemary
1 Tbsp crushed dried thyme
1 Tbsp fresh basil, minced
3 Tbsp fresh minced garlic
1 Tbsp kosher salt
1 Tbsp cracked black pepper

Combine all ingredients into a ziploc bag and place roast into it.

Let sit in fridge for at LEAST 4 hours, if not overnight.

Pre-heat grill to 360 degrees.

Remove roast from Ziploc and shake off excess juice.

Place onto middle of grill and let cook 5 mins.

Turn 30 degrees and grill again another 5 mins.

Flip over and grill another 5 mins.

Turn 30 degrees and grill again another 5 mins.

Turn down heat in middle of the grill and place heat-resistant meat thermometer into meat.

Place meat into middle of grill and let cook 20 mins.

Turn over, check thermometer, and let cook another 20 mins, or until thermometer reads 165 degrees.

Let meat rest, covered, for 10 minutes.

Brush both sides of the flatbread with olive oil

Grill for 3 minutes each side, turning gently.

Build your sandwich with sauce, then layer with lettuce, tomatoes, pork and feta cheese.