BLACK BEAN, BEEF & POTATO ENCHILADAS

BLACK BEAN, BEEF & POTATO ENCHILADAS
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 pound chuck roast
2 1/4 cups enchilada sauce (see recipe below)
1 can black beans, rinsed and drained
1 can original ROTEL tomatoes, drained well
1 large russet potato, baked
8 flour tortillas
1 cup salsa
1 1/2 cups cheddar cheese
3 tablespoons chopped cilantro
FRESH ground salt and pepper to taste
Chopped black olives and onions, optional

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Season chuck roast on all sides.
  • Heat avocado oil in dutch oven.
  • Sear chuck roast on all sides
  • Add onions to pan, top with 1 1/2 cups enchilada sauce, cover and bake 2 hours until meat is easily shredable. Shred meat into sauce.
  • Add black beans and rotel tomatoes to the meat mixture.
  • Wash and dry potato. Bake potato until tender along side the dutch oven.
  • Cool potato enough to e able to handle it. Peel off skin and coarsely chop.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish.
  • Divide potato among the tortillas and top with a sprinkle of cheese.
  • Add about a 1/2 cup of the meat mixture.
  • Fold sides over the filling and roll up placing seam side down in baking dish. Repeat.
  • Top tortillas with remaining meat and sauce, brushing to cover the tops.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: You can easily replace the potato with rice of choice for a change.

CREAMY CHICKEN & SPINACH ENCHILADAS

CREAMY CHICKEN & SPINACH ENCHILADAS
4 ounces cream cheese, softened
2 tablespoons salsa verde
8 ounce package of frozen spinach, thawed and drained WELL
3 tablespoons milk
3 cups shredded rotisserie chicken
1 1/2 cups Monterey Jack cheese
scant 1/4 cup FRESH chopped cilantro
2 green onions, FINELY chopped
FRESH ground sea salt and tri-color pepper
flour tortillas

  • Preheat oven to 350°.
  • Spray baking dish with non-stick spray.
  • Stir together the cream cheese and salsa verde until smooth.
  • Add spinach and blend well.
  • Transfer half the mixture to a separate bowl.
  • Stir in milk and set aside.
  • Fold in chicken, cilantro, green onions, 1/2 cup of cheese, salt and pepper to the first bowl.
  • Heat skillet over medium heat.
  • Add tortillas, one at a time, turning and cooking 1-2 minutes until blistered.
  • Divide chicken mixture evenly among tortillas.
  • Roll up and place in baking dish in a single layer.
  • Spread reserved spinach mixture over top of enchiladas.
  • Sprinkle with remaining cheese.
  • Bake uncovered, 20-25 minutes.
  • Brown under broiler 1-2 minutes until cheese is melted and browned.

TEX MEX MEXICAN BREAKFAST BOMBS

TEX MEX BREAKFAST BOMBS adapted from SLOW ROASTED ITALIAN
I think I found the original recipe on facebook. It was great, but I HAD to adapt it to my family and now we think it’s even better! These are cheesy, meat filled egg bombs that are a HUGE hit with EVERYONE young and old alike.

The BEST part is that they can be prepared in advance and then popped into the oven when you need them.

16 frozen RHODES dinner yeast rolls
flour, for dusting
SALSA, for finishing

FILLING
1/2 pound diced bacon pieces, prepared to desired crispness (we like them JUST crisp and still a little chewy)
1/2 pound diced country ham pieces
4 LARGE eggs
2 tablespoons WHOLE milk
FRESH ground sea salt and black pepper, to taste
8 ounces shredded Taco blend cheese
1 can green chiles, drained WELL
1/4 cup roasted red peppers, diced

EGGS

  • In a medium bowl combine eggs, milk, salt, and pepper, whisking until completely combined.
  • Spray a skillet with non-stick cooking spray and heat skillet over medium heat.
  • Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. DO NOT cook until they are completely dry, or they will be very dry in the breakfast bomb.
  • Set aside to cool.

ASSEMBLY

  • Preheat oven to 350°.
  • Place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but NOT cooked).
  • Butter a 9″x9″ baking pan and set aside.
  • Lightly flour your counter top.
  • Toss 1 piece of dough in flour and flatten into disc stretching dough into a 3-4 inch circle.
  • Sprinkle 1 tablespoon of cheese over the dough and press into the dough with the palm of your hand.
  • Top with 1 tablespoon eggs, 1 tablespoon bacon, 1/2 teaspoon green chiles and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
  • Bake 30-35 minutes. OR  Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.refrigerate until the next day.

MAKE AHEAD COOKING

  • Preheat oven to 350°.
  • Remove baking dish from the refrigerator, remove plastic wrap.
  • Bake for 40-45  minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes.

NOTE: Cover with foil at 25-30 minutes to prevent tops from getting TOO brown.

HERB BUTTER
4 tablespoons unsalted butter
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt

  • In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted.
  • Whisk in garlic powder, parsley and salt.
  • Remove breakfast bombs from the oven.
  • Brush them with melted butter mixture.
  • Serve and enjoy!

MEXICAN SOFRITO

I wanted to use what I had on hand so made a Mexican version of my Beef Ragu.  Naming it was an entirely different story! 

I found tons of words to replace ragu like goulash, pot-au-feu, gumbo, suey, cassoulet, chowder… You get the idea, but I couldn’t find a word in Spanish.  Finding a word for word translation of RAGU was challenging. 

Turns out there isn’t a DIRECT word for translation so I read until I found an acceptable translation for this Mexican version of my Beef Ragu recipe. The word soffritto is still Italian, but I found the same word with a single f and single t (sofrito) used for Puerto Rican and Latin American recipes.  Close enough for me! 

A Ragu is meat based with a little sauce added.

MEXICAN SOFRITO ala SLOW COOKER
1 small yellow onion, finely chopped
5-6 cloves garlic, sliced paper thin
4 slices bacon, chopped
2 ½ -3 pound chuck roast
1 tablespoon House Seasoning (see below)
28 ounces crushed tomatoes, with cumin and chili powder to taste
1 large can chopped green chiles
¼ cup chopped cilantro
1 cup beef broth
3 tablespoons tomato paste
1 large carrot, peeled and grated
2 tablespoons red wine vinegar
FRESH ground sea salt and black pepper
Cotija cheese

  • Spray a large slow cooker with non-stick cooking spray.
  • Arrange the onions, garlic, green chiles and bacon pieces in the bottom of the slow cooker.
  • Generously season roast with FRESH ground sea salt and black pepper on both sides.
  • Arrange roast on top of the onion mixture.
  • Sprinkle the carrots on top of the roast.
  • In a medium bowl, blend together the tomatoes, tomato paste, beef broth, red wine vinegar and cilantro.
  • Pour over the roast.
  • Cover and cook on low 8-10 hours until the beef is EXTREMELY tender and falls apart.
  • Skim any fat from the top.
  • Use 2 forks to shred the beef.
  • Stir beef into the sauce.
  • Adjust seasonings.
  • Re-cover and cook for another hour to allow the flavored to meld together.
  • Serve with corn tortillas and top with Cotija cheese sprinkles.

This is an adapted version of my Beef Ragu recipe.

CHICKEN TACO CASSEROLE ala Slow Cooker

CHICKEN TACO CASSEROLE
6 tablespoons butter
6 tablespoons Wondra flour
1/2 teaspoon FRESH ground sea salt
1/2 teaspoon poultry seasoning
1 cup WHOLE milk
1 cup chicken broth
2 pounds boneless, skinless chicken breasts or tenders
1 cup sour cream
1 can original ROTEL tomatoes
1 can black beans, rinsed and drained WELL
2 tablespoons taco seasoning (see recipe below)
2 cups shredded cheddar cheese
1 bag FRITOS
1 small tomato, chopped
1 SMALL bunch green onions, sliced thin

  • Spray slow cooker insert with non-stick cooking spray.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk together the white sauce and sour cream until smooth.
  • Add in taco seasoning, salt and pepper, to taste.
  • Stir in Rotel tomatoes, black beans and 1 cup of the cheese.
  • Spread mixture into slow cooker insert.
  • Top with chicken pieces in a single layer if possible.
  • Cover and cook on low 4-6 hours* until chicken is cooked through.
  • Remove chicken and shred with 2 forks.
  • Mix chicken back in.
  • Top with Fritos and remaining cheese.
  • Cover a few minutes JUST until cheese melts.
  • Top with chopped tomato and green onions.
  • Serve immediately.

NOTES:

  • Time varies based on chicken breast sizes.
  • I accidentally bought re-fried black beans this time actually liked it too.

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

  • Mix all the dry ingredients together and use with your taco meat.
  • Pour the water in the pan and cook just like you would for tacos.
  • The amount above is the same amount that is in one packet of taco seasoning mix at the store.

CHICKEN & CHEESE ENCHILADAS with HOMEMADE ENCHILADA SAUCE

CHICKEN & CHEESE ENCHILADAS
4 cups rotisserie chicken pieces
1/3 cup sour cream
2 + 1 tablespoons finely chopped cilantro
1 small shallot, finely chopped
FRESH ground sea salt and black pepper, to taste
8-10 small flour tortillas
3 cups shredded Monterey Jack and Cheddar cheese mix
Enchilada Sauce (see recipe below)

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish and spread evenly. Se aside.
  • In a large mixing bowl combine the chicken and 1/2 cup enchilada sauce, tossing to coat well.
  • Add the sour cream, 2 tablespoons cilantro, shallot, salt and pepper, mixing well. Set aside.
  • Warm and soften the tortillas slightly.
  • Add a spoonful of the chicken mixture and 2 tablespoons of the cheese to each tortilla rolling and placing seam side down in the baking dish.
  • Spoon the remaining sauce over the enchiladas.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: this recipe is just as good with corn tortillas if you prefer.

ENCHILADA SAUCE yields 3 cups
3 tablespoons avocado oil
3 tablespoons WONDRA flour
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
3 cups chicken or beef stock
2 cloves garlic, minced
1/4 cup tomato paste
3 tablespoons packed brown sugar
1/4 teaspoon FRESH ground sea salt

  • Heat oil in sauce pan over medium-high heat.
  • Add flour, whisking to combine until golden.
  • Add chili powder, cumin and cocoa, blending well.
  • Add stock, stir well and bring to a SLOW boil.
  • Reduce to a simmer and add tomato paste, brown sugar and salt, blending well.
  • Simmer 10 -15 minutes, stirring often, until sauce thickens slightly.

PINEAPPLE RAISIN TAMALES

MANY moons ago at a funky little bistro in Silver Lake California I used to order their dessert tamales.  They were soft, silky and TOTALLY delectable full of pineapple and raisins.  At the time I was entering county fairs with my homemade jams and eating these tamales with a spoonful of jam drizzled over top was just pure HEAVEN, at least to me 😀

I CANNOT remember anything else on the menu, I can’t even remember the name of the bistro, but those tamales were worth the drive out of my way just to buy several to take home for later.

I’ve been working to recreate the recipe for years and I think I’ve come as close as I can!

PINEAPPLE RAISIN TAMALES yields 2 dozen tamales
40 corn husks
4 cups corn masa flour
2 sticks salted butter, melted
2 large cans DOLE crushed pineapple, drained (reserve juice)
1 cup of reserved pineapple juice (make yourself a cocktail with the rest) 😀
1 cup sugar
2 teaspoon baking powder
2 cups golden raisins
2 dozen marbles

  • SOAK corn husks for 1 hour before beginning.

  • SET UP large dutch oven.
  • Invert a pie tin into bottom of dutch oven.
  • Arrange marbles around the pie tin edge.
  • Fill with water JUST to cover.
  • Arrange a second pie tin right side up on top.
  • Layer several corn husks over top pie tin. Turn flame to low heat and cover while you prepare tamales.

  • Combine masa, butter, juice, sugar and baking powder in a large mixing bowl until smooth.
  • Add pineapple and raisins, blending with gloved hands until well distributed.
  • Spoon about 1/2 cup of mixture in your corn husk into a 1×3 log shape.
  • Roll up tightly and tie ends with a piece of corn husk or string.
  • Place half of the tamales in the dutch oven and cover, steaming for 45 minutes.
  • Serve warm topped with blueberry sauce.

NOTE: They reheat easily in the microwave.

MEXICAN TORTILLA BAKE a.k.a. FOLD OVER TACOS

Your favorite taco in a casserole – perfect for potlucks!

FOLD OVER TACOS
1 pound ground beef
1 cup finely chopped onion
2 cans Rotel tomatoes
1 cup red enchilada sauce
1 can re-fried beans
1 teaspoon ground cumin
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
12 6 inch tortillas
6 ounces cream cheese, softened at room temperature 30 minutes
1 cup shredded Monterey Jack cheese

  • Preheat oven to 350°.
  • Wrap tortillas in foil and warm in preheated oven for 10 minutes.
  • In a large skillet over medium-high heat cook beef until crumbled and pink is gone.
  • Drain off excess fat.
  • Add tomatoes, sauce and seasonings. Bring to a boil.
  • Reduce heat and simmer 5 minutes.
  • Pour half of the meat and sauce into the bottom of a 13 x 9 baking dish.
  • Top with half the beans.  Set aside.
  • Stir together the cream cheese and one half of the re-fried beans.
  • Spread cream cheese mixture on each tortilla and top with a spoonful of the sauce.
  • Fold each tortilla over and arrange in baking dish partially overlapping.
  • Pour remaining meat sauce over top of tortillas.
  • Cover and bake for 15 minutes.
  • Sprinkle with cheese and bake 5 minutes more until cheese is melted.

MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

 

DURANGO CHICKEN

DURANGO CHICKEN
4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

  • Preheat oven to 400 degrees.
  • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
  • Add Parmesan cheese and blend well.  Set aside.
  • Pour sauce into bottom of baking dish.
  • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
  • Season with salt and pepper.
  • Add a single layer of cheese on chicken breasts.
  • Top with green onions and green chiles.
  • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
  • Roll each breast in butter and then the crumb mixture.
  • Place on top of sauce.
  • Bake uncovered 20-25 minutes until chicken is cooked through.
  • Plate chicken.
  • Ladle sauce over chicken.
  • Enjoy.

BLACK BEAN SALSA CHEDDAR CHICKEN

This super sloppy looking recipe is soooooooo easy and super delicious too. I got it from my mom, but don’t remember where she got it. Mom makes it with chicken thighs and serves it over Fritos, but hubby prefers chicken breasts.

BLACK BEAN SALSA CHEDDAR CHICKEN

2 tablespoons butter
15 ounce can black beans, rinsed and drained
10 ounces of your favorite salsa
1 1/2 pounds chicken breasts, cut into large chunks
1 1/2 cup medium cheddar cheese
Fritos

  • Heat butter over medium high heat.
  • Add chicken pieces, quickly browning on all sides.
  • Add salsa and beans.
  • Reduce heat and simmer 15-20 minutes until chicken pieces cooked through.
  • Top with cheese, until melted.
  • Serve over Fritos.

CHIPOTLE DR PEPPER SHREDDED PORK

CHIPOTLE DR. PEPPER SHREDDED PORK

Prep Time:  5 Minutes
Difficulty:     REALLY Easy
Cook Time: 6+ Hours
Servings:    18-20 Servings

1 Large Vidalia Onion
5-7 pound Pork Shoulder or Pork Butt
Freshly ground Salt
Freshly Ground Black Pepper
11 ounce Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
1/3 cup packed Brown Sugar
1 batch Sauce Recipe below **

  • Preheat oven to 300˚.
  • Peel the onion and cut it into wedges. Lay onion wedges in the bottom of a large dutch oven.
  • Generously salt and pepper the pork roast, then set it on top of the onions in the pan fat side up.
  • Puree the peppers and the juice.
  • Strain the peppers to remove the seeds and skins.
  • Mix together the pureed peppers and  brown sugar.
  • Pour over top of the roast then pour the  Dr. Pepper over it all.
  • Cover and place in oven.
  • Cook for at least six hours, undistrubed.
  • Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not  falling apart, return to the oven for another hour or until it is.
  • Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
  • Drain the meat in a colander and discard all but 1 cup of the liquid.
  • Add warm sauce (recipe below) to meat and coat well. If necessary use the 1 cup of liquid to keep the meat moist and juicy.
  • Keep warm until ready to serve.
  • Serve on warm flour tortillas topped with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.NOTE: You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold.  Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

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**BBQ SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam
1 tablespoon Bragg’s Aminos
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

  • In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
  • Reduce heat to as low as possible and simmer while the ribs bake.
  • Sauce will thicken during this simmering so stir frequently.

**NOTE:  If you prefer, a bottle of your favorite BBQ sauce will work just as well.

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