Enchiladas (..and enchilada pies) & Fiesta Rice

This is one of my favorite freezer meals- homemade, easy and really freezes beautifully!
You'll never buy "enchilada sauce" again- this is so delicious!!
Of course I got a little busy with my active wild-man Logan and made this for Thursday night's dinner- which is my "go-to-Bar-Method-and-get-my-butt-kicked" night (daddy does bedtime solo every Thursday so I can have this much appreciated me-time, he's awesome)- and I didn't get a photo of the enchiladas! HA!
After said Bar Method class, I got home, ravenous and ate..... Oops. Sorry folks. Mama was HUNGRY.

I did make a pan to give to my friend Kristen, because she is another amazing Bar Method Mama and I had to do something to thank her for the priceless advice, guidance, baby gear and gloriousness she has brought into our lives.
This recipe is great because it can feed a big family, or sever small families like mine & Kristen's, or make several freezer meals- which I loooooove.
Kristen was so sweet to post this pic on FB so at least you get SOMETHING- haha!

I was initially inspired by THIS recipe via Food Network by Emeril Lagasse- but changed it to make it easier for me to make.

Here's what you'll need:
This will make 14-16 enchiladas OR 10 enchiladas and 4 enchilada pie's (oh, ya, I owe you an explanation of that top photo!!...it's coming...)

Enchiladas
1 15oz can of tomato puree OR crushed tomatoes
1/4 cup New Mexico Chili Powder*
3 T olive oil
1 T whole wheat flour
16 oz chicken or veggie broth
1 heaping tsp dried oregano
1/2 heaping tsp cumin
salt

10-16 tortillas- traditionally corn tortillas are used- I used whole wheat flour tortillas from Trader Joes- which are delicious in this recipe- or get crazy and make YOUR OWN (click here)
1 small onion, chopped
2 cooked chickens - shredded (I get mine from this amazing Peruvian rotisserie place on Venice that takes these to the next level- but just grab two hot chickens from the grocery and shred in your mixer while they are still warm- SO EASY)
4 cups shredded cheese- a mix is best- pepper jack, cheddar, etc.- 3 cups go in the filling the 4th is to top em & garnish
1 8oz package low fat cream cheese- at room temp
5 green onions, chopped (for garnish)
Sour cream or fat free Greek yogurt (for garnish)
(disposable pot pie containers from the baking aisle if you want to make the enchilada pies!)

Make the sauce:
In a saucepan, heat the oil over medium heat, add flour and whisk for about a minute. Add chili powder and stir another 30 seconds.Stir in broth, puree (or crushed) tomatoes, oregano, cumin- bring to a boil.
Reduce heat, simmer 15 minutes.

Make the filling:
While the sauce simmers, in a large bowl, mix the chicken, onion and cheeses.

Assemble the enchiladas or pies-
If you are using corn tortillas or if your tortillas are a little on the hard side then soften them by microwaving 20 seconds on a plate stacked with moistened sheets of paper towel between each tortilla. you don't want them hot, just soft and easy to roll around the filling.
Pre heat the oven to 350
Add a few spoonfuls of sauce to the bottom of a baking dish & spread to make a thin, even layer.
Lay a tortilla on a plate and add a few scoops of the chicken mixture in the center- roll like a burrito (with open ends though- just roll it)
Place stuffed enchilada seam-side down in the baking dish- repeat until the pan is full- do this in a 9 x 13- or several 8 x 8s
Top liberally with enchilada sauce and shredded cheese.
Wrap with press n seal and freeze for another night or cook for 30 minutes and enjoy!

For the "pies" (photo at the top of the post)
Add a big spoonful of the sauce to the bottom of each pie foil.
Press one tortilla down into the little pie foil (you have to use full "burrito size" tortillas for this)
Fill with 3 big spoonfuls of the chicken mix.
Fold the corners/sides of the tortilla into the center (there will be a space in the middle where they will not meet up) cover with more sauce and shredded cheese- freeze or cook as noted above & enjoy!

For frozen enchiladas bake at 375 for 30-40 minutes (until hot all the way through)

*You may or may not know in the grocery store there is a whole OTHER section where they sell spices! Not located on the baking aisle- usually near the beans, or ranch/dressing mixes there is a section of spices in plastic baggies- not jars- and they are WAY less expensive (hopefully your market has this!!) Always a great go-to for cinnamon, garlic & onion powder, paprika etc- and in my store that was the only place they had specific "New Mexico" chili powder! If you don't have that section or want to just use the regular chili powder you have on hand- that's all good

Rice
2 cups brown rice
3 cups chicken broth, veggie broth or water
1 can pinto beans drained rinsed
1 can fire roasted tomatoes w green chilies, drained, as much liquid as possible pressed out w paper towel
5 green onions chopped
2 bell peppers (any color), chopped
1 jalapeno, membrane and seeds removed, chopped
salt & pepper
Hot sauce

Prepare rice and let cool
In a large bowl toss in the onions, beans, bell peppers, jalapeno and tomatoes- stir until all are well combined.
Add salt & pepper & hot sauce to taste.
You can warm it up in a sauce pot or make it ahead (my favorite method) and refrigerate an hour or so- the flavors really combine well that way- it's also good cold, perfect for summer/ 4th of July picnics and BBQs!!

Leek Mashed Taters

As mentioned in THIS POST we signed up for Farm Fresh to You organic produce delivery and couldn't be happier!! I promise to try and post recipes for everything we make using the contents of each package- so far you've seen the Soup Noodles we made first, and next week I'll post the green  smoothie breakfast I made using the rest of the chard...this is a Nate creation- he made us a delicious dinner of steak, mashed taters and I made a kale salad for the side.

We still had some of our "pound of red potatoes" and 1 of the "2 bunches of leeks" - these were easy peasy and DELICIOUS. We made them WITH the steak, as you'll see in my description- but of course I'll include a side note on how to make these solo and with out the steak involved~

Here's what we did:

In a medium pot boil 4-6 cups of water, add in about 1/2 to 1 whole pound of small red potatoes- cut in quarters (we did 1/2 a pound- which is enough for 2 people and a portion for lunch the next day).

Check the potatoes after about 5 minutes in boiling water- poke em with a fork- you want them cooked all the way through so you can mash em up. They should be done and ready to drain after about 7-9 minutes.

When the potatoes are all cooked- drain the water all away and put the potatoes back in the pot. Set aside, off of the heat.

Meanwhile....

Heat 1 T butter & 1T olive oil in a large oven-safe skillet, over medium heat- add 1 bunch of leeks (chopped & rinsed WELL), 3 cloves of garlic (chopped), 1/2 a shallot (chopped) stir/cook for about 5 minutes.

Two options here- you can just simmer/sautee the above goodness, set it aside in a bowl to mash into the potatoes OR at this point add some seasoned/marinated steak (or even chicken!) to the pan- sear on both sides then finish in the oven- use a meat thermometer to be sure it's cooked through in the case of the chicken, and cooked to your preferred "done-ness" in the case of the steak- remove meat from pan onto a plate to rest.

NOW, take the leak-y goodness that is also all mixed up in the meat-cooking goodness and add to the potatoes. Add in about 1/4-1/3 cup milk and mash up using a potato masher.

IF you didn't involve the meat step- season with salt and pepper and maybe even a pinch of red chili flake- to your liking...if you involved the meat your potatoes should be totally well seasoned from the juices.

Our next farm box delivery comes TODAY and I can't wait to see what's inside!!!

Glorious Salad~ inspried by Kelle

We always had a garden in our back yard while I was growing up. I am really looking forward to a living situation where we have more than just a teeny little patio so we can do some gardening of our own! Someday... Anyhow, salad was a very common accompaniment to anything we were eating (or grilling, more specifically) during the summer time. My parents would make what we liked to cal "Glorious Salad"...I believe I've talked about this before, because there is just salad and there's Glorious Salad, and there is a big difference!!

A few months back one of our favorite couples invited a group of us over for a Thursday night dinner...They were servin up the best tri-tip you've ever had with homemade herb butter and a salad that was seriously off the chain. I brought the BLACKBERRY KEY LIME TART (coming soon...) and we were all so full we had just enough energy for one round of Apples to Apples after our indulgence fest.

Since a few of the invited guests couldn't make it that night, we decided to do it again the following month on a Thursday at our place. Nate and I made poison cru, flank steak and insisted that Kelle bring her amazing salad (which she made with fresh strawberries that time!!) This month it is the third consecutive month our little group has met up for dinner, this time at Brian's house, and Kelle & Manos are in GREECE!! So what of the salad??! We could not do our dinner with out it!! I hesitantly volunteered, not sure if my version of Kelle's awesome salad could live up to our expectations, but I have to say, she would've been proud!

Kelle Salad
Serves 10

1 large container organic mixed greens (this comes in a plastic box at my market)
3 large, ripe avacados
2 giant handfulls slivered blanched almonds
6oz herbed goat cheese
2 tomatoes
2 handfulls of dried cranberries

Dressing
2 lemons
Olive oil
Salt

I mixed up the dressing first (you want a jar or bottle with a secure lid). Add the juice of 2 lemons and a few pinches of Kosher salt, then add about 1/4 to 1/3 cup of oilve oil and SHIMMY SHAKE THAT BAD BOY until it is totally combined...give it a taste and if it is knock-you-on-your-tush lemon still, you could add a bit more olive oil to mellow it out..just mess with it a bit, until you are lovin' it. Set aside.

Rinse the greens and pat dry with paper towel, then toss them into a BIGASS bowl. Line the tray of your toaster oven (or normal oven, use a cookie sheet) with foil and spread the almonds out on it. I put them in the toaster oven at 350 for about 7 minutes...maybe a bit longer~ you want them golden brown, deep golden color is key to the brilliant flavor!
While the almonds are toasting, dice up the avocado, tomato and goat cheese (lil' bite size pieces of each of those items) and sprinkle over the salad...give it a few tosses to start incorporating the ingredients. Add the crazins, then the almonds and toss the salad well to fully incorporate EVERYTHING glorious. The almonds will melt the cheese a bit- which is AWESOME. Give the dressing another strong furious shake and pour over salad, toss it again, then I like to add fresh cracked black pepper individually to each serving! GLORIOUS INDEED.

The BEST Stuffing EVER.

This is seriously the BEST stuffing I have ever had in my life. I don't know that I'd ever want another type of stuffing ever again, this ROCKS! A HUGE thanks to Colleen Beauregard for sharing this family tradition with our family this year and letting me make (and share) her sensational stuffing recipe~ She noted that she usually quadruples this recipe for her family because it is such a favorite. And added in the email she sent, "I used to make extra casseroles and freeze extra batches to send with the kids back to college. You know, back in the day!!!"
Well, I couldn't get enough of this and although we only made a single batch I wish I still had some in the freezer to heat up and enjoy!!



Italian Sausage Stuffing
(Bake in casserole and in turkey.)

1/2 c butter
1 lb. sausage (out of casing)
1 c chopped celery
1 medium size onion, chopped
1/4 lb mushrooms, sliced
1 package (10 oz.) frozen spinach, thawed and squeezed dry.
1/2 c each raisins and grated Parmesan cheese
1 c sliced almonds
3/4 c of dry white wine
1 t each rosemary and oregano * Note from Co: "I always use more...till it looks good"
1 package of stuffing cubes (about 4 cups)

In 4 - 5 quart pan, melt butter. Add sausage, celery, and onion. Cook over med-high heat until sausage is cooked...about 20 minutes. Stir often so sausage is crumbly. Add mushrooms, stir until most of liquid from mushrooms has evaporated...about 10 minutes.

Remove from heat and stir in all remaining ingredients.Add the stuffing last...it seems to blend better. Taste and add any additional rosemary or oregano and salt.

Spoon stuffing into a buttered casserole, cover with foil and bake in a 325 degree oven for about 40 minutes.Remove foil for the last ten minutes or so of baking.

You can make the stuffing ahead of time....just don't stuff it in the turkey until you are ready to put the turkey in the oven.

Also you can take a baster full of turkey drippings and drip it on the casserole you plan on cooking on Turkey day. All the extra casseroles/frozen batches never get this extra treatment and still taste marvelous so it is not really necessary.



From the kitchen of~
Co Beau

Twice Baked Sweet Potatoes

This recipe was suggested by my friend Erin, we were huddled around some baked potatoes at a USC game this past fall and she mentioned twice-baked sweet potatoes using cream cheese, I couldn't resist!! Unfortunately the lighting was pretty whack, but dinner was delicious and I'll be making these again for sure!

For 8 people
8 small sweet potatoes
1 8oz package of cream cheese
4 T butter
cloves
cinnamon
brown sugar
salt

Pre-heat the oven to 350, wash the potatoes. Place the potatoes on a foil lined baking sheet and bake for about 55 minutes or until soft all the way through. Let them cool, until they are warm but ok to handle with out burnin' your mits off!
Cut a diamond/ oval shape opening in the top of each potato and spoon the inside into a large bowl- leave enough potato attached to the skin so it stands up and isn't just a floppy peel. In the bowl, combine cream cheese, butter, cloves, cinnamon, brown sugar and salt.
Re-fill each potato with the mixture and bake again at 350 for about 30 minutes or until warm all the way through and golden on the top. You could also add a few marshmallows to the top before baking, but I knew I was going to be eating half a TWO-FER PIE, so wanted to save the calories for desert! HA!

Cocktail Latkes, photoless but delicious...

I can NOT believe I forgot to snap a picture of my yummy cocktail latkes!! OYE! Oh well, it happens, I got a bit too wrapped up in prepping for the par-tay. I have always LOVED potato latkes, one of my favorite foods of the holiday season, but have never attempted to make them on my own. I found THIS RECIPE on ALL RECIPES and did a little doctoring after reading the feedback from others that had tried it.

Click the link above for the original recipe and suggestions. Below is the modified version that I made for our Holiday Party 2007.

6 C of cleaned, peeled, shredded potatoes (using grater on food processor)
1/2 C shredded sweet white onion (using grater on food processor
2 1/2 tsp Kosher Salt
1/2 C T of Matzo Meal
4 eggs
1 roll of paper towel
Cheesecloth
Oil for frying

Clean peel and shred the potatoes- line a plate with 6-7 pieces of paper towel and pour potatoes onto plate- take another 6-7 paper towels and press down on potatoes squeezing out liquid, change to fresh paper towels and do this about 3 times- then layer about 10 paper towels on a cookie sheet and spread potatoes out across the sheet, let them sit out for about an hour to an hour and a half.
Take potatoes and wrap them up in a cheesecloth & SQUEEEEEEZE out as much of the remaining liquid as possible.
In a large bowl combine VERY WELL DRAINED potaoes, onion, egg, bread crumbs, salt & pepper and Matzo Meal. Stir until all ingredients are well combined.
Because I was making these for 20-30 people at a cocktail party I wanted to make them itsy bitsy (like silver dollar sized) vs. traditional normal-sized latkes. Heat enough oil in a large skillet to create a layer about 1/4 an inch on the bottom of the pan. Slowly heat the oil on low temperature for about 10 minutes (If you have a deep fryer, just bust them out in that thing!) When the oil is hot add the potato mix in 1 T sized lumps- pressing them flat down to 1/2-1/3 inch thickness. Cook each side about 3-4 minutes or until golden brown- flipping once- move to a cookie sheet covered in wax paper and layers of paper towel.
I made these a day ahead and put them in the fridge overnight- then reheated them at 325for about 5-7 minutes. Serve with a little dab of applesauce and sour cream on each one!

Corn Pudding

My husband's mom makes this incredible sweet creamed corn, and I thought of making that, but I wanted to make sweet corn bread too and couldn't decide...
I came across this recipe for Corn Pudding on All Recipes. It was more like super-super moist corn bread and was DELICIOUS!! When I think of "pudding" I think of Jell-O Chocolate pudding or banana cream pie or something, this was much more bread like than pudding like, but it was awesome all the same. This would be fabulous with bbq or chili.

Corn Pudding V
Source: All Recipes
Serves: 12
1 (15.25 ounce) can whole kernel corn, drained & rinsed
1 (15 ounce) can cream style corn
1/2 cup margarine, softened I used salted butter
1 cup sour cream
1 (8.5 ounce) package dry cornbread mix I used and reccomend Jiffy mix

Preheat oven to 350. Lightly grease a 2 quart casserole dish. In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

I let it cool for just over an hour and then refridgerated it to take to my moms the next day- we re heated it by baking for about 25 minutes at 350.

Twice Baked Potatoes

This is a great recipe for big dinners & parties (I made these to take over to my mom's when she hosted us for Thanksgiving last Saturday). They can be made ahead, they travel well, and they are freaking delicious, which is why I love em'!

Twice Baked Potatoes
Source: Me
Serves: 8

4 large Russet potatoes, cleaned and dried
5 green onions, cleaned, chopped up
6 pieces bacon*
1 to 2 T butter
Shredded cheese (about a handful, and more to top them off)
2-3 spoon fulls of sour cream
Pinch of salt
Black pepper to taste

Pre-heat the oven to 350 and bake potatoes on a foil lined cookie sheet- don't wrap the potatoes in foil, just put them on the sheet and bake for about 45 minutes- test for soft/done-ness with a shish-kabob stick or butter knife.
Remove potatoes from the oven when done and place on a large plate to cool.
Turn the oven down to 325 and place the bacon on a cookie sheet. Bake bacon for about 15 minutes or until it is crispy, but not burnt~ unless you love some burnt bacon...
Move bacon to a paper-towel lined plate to cool. Cut the cooled potatoes in half longways, and let cool for at least 20 minutes. Make sure bacon and potatoes are room temp or a little cooler before you start assembling, especially if you plan on refrigerating and baking later. Scoop out the insides of each potato into a large bowl, leaving a "shell" to re-stuff. In the large bowl mix the potato, butter, sour cream, onions, cheese, crumbled bacon, salt & pepper- mix/mash until all ingredients are well combined. Use a spoon and fill each potato skin shell with the mixture. Top with more shredded cheese and either bake at 350 for about 15-20 minutes or .
refrigerate over night and bake at 350 for about 40 minutes.

Paula Deen's Green Rice Casserole

I know, this is awful that I counted this as a "veggie" side dish, but I couldn't resist!! The recipe was pretty clear that this was going to be right up my alley, and it did not disappoint. I will be making this again, it is a fabulous go-to side dish for a big home cooked meal!!




Paula's Green Rice Casserole
Source: Paula Deen's Kitchen Classics Cookbook
Serves 6-8

1 10oz package frozen chopped broccoli
2 cups cooked rice
1 10 3/4 oz can cream of mushroom soup
1/2 cup (1 stick) butter, at room temp
1 8 oz jar of Cheese Wiz (I used an 8oz block of Velveeta cheese melted)

Cook the broccoli according to package directions, drain well. In a large bowl combine all ingredients, stir until well combined and pour into a baking dish. Bake at 325 for 30 mintues or until the top starts to bubble. I stirred it prior to serving and it was delicious!!

Sweet Potato Souffle

This was Nate's request for a Thanksgiving side-dish. I actually have been really into sweet potatoes lately so I was happy to make this! Also this sounded like it was going to be great with our ham.

For the most part, I followed THIS RECIPE from All Recipes.



Sweet Potato Souffle
Source: All Recipes

3 cups mashed sweet potatoes (baked 4 sweet potatoes for about 50 minutes wrapped in foil, let cool, peeled and mashed)
3/4 cup white sugar
1/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup melted butter

Preheat oven to 350.In a large bowl with an electric mixer; combine potatoes, white sugar, soft butter, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
In a smaller bowl Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake for 30 to 35 minutes.

The Lady's Cheesy Mac

Recently I got my first Paula Deen cookbook and have been very excited to try one of her recipes! She is just so cute and always makes dishes that look so delicious!
I chose The Lady's Cheesy Mac as the first recipe from Paula Deen's Kitchen Classics cookbook to try.





Serves 6
4 cups elbow macaroni, drained (about 2 cups uncooked)
2 cups grated cheddar cheese
3 eggs beaten
1/2 cup sour cream
4 Tbsp butter, cut up
1/2 tsp salt
1 cup milk , or equivalent in evaporated milk (I used regular milk)

Preheat oven to 350. After macaroni has been boiled and drained add cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into a casserole dish and bake 30-45 minutes. Top with additional cheese if desired.

This made a TON of mac & cheese, and I would add a bit more salt and some black pepper next time, our guests liked it and I would definitely make it again :)

Zucchini Snack

I saw these recently on Janet is Hungry one of my favorite blogs. She makes so many yummy things that I want to try! I had pretty much all the ingredients for these BAKED ZUCCHINI COINS and thought it would make a perfect football watching snack!



These were so easy and delicious I'll definitely make them again!!

Cornbread Muffins

On Sunday we kept it very relaxed and I made my CHILI in the crock pot. I've been searching for an awesome homemade cornbread (or corn muffin in this case) recipe for a while and decided to try THIS ONE from PEABODY'S BLOG, pretty much one of my ALL time favorite blogs in the world & they were FANTASTIC. Please use the link for recipe info.




I'll be sticking with this as a great go-to cornbread recipe, I had to add the honey too, it looked to good to resist!

Eliza's Pork & Apples~ Two Ways...

Pork, apples, sweet onion, honey mustard...this is one yummy dish! A special thanks to Eliza, who hooked up this recipe. Which, to be honest is a Crock Pot recipe that I ended up making in the oven this time! Hence, "two ways" this can be made in the crock pot or in a corning ware in the oven.

Eliza's Crock Pot Pork w/ Apples & Beth's oven version

2 large apples peeled and cut into 1" pieces
1 large sweet onion
2-3 lb boneless rolled pork roast or pork tri-tip
honey mustard (Beaver Honey Mustard is highly recommended!!)
salt pepper
1 T cornstarch
2 T water

In the crockpot lay down the cut apples and chopped onions. Cover the roast in honey mustard and salt and pepper to your liking. Place the roast on top of the apples and onions and cook on low for 7-8 hours. When roast is finished, in a pot, wisk together the cornstarch and water. Remove the roast from the crockpot and keep warm. Add apples, onions, and all juices to the cornstarch and water and stir over medium flame until it boils and thickens.
Slice the pork roast and cover with the thickened sauce.

I used 3 apples (2 golden delicious and one honeycrisp and left the peels on, and used a pork tenderloin because it was what I had on hand, and of course 'round here the only honey mustard we use is the BEAVER. I placed the apples & onions in a corningwear and the tenderloin on top, covered in mustard and baked at 350 for about 45 minutes, or until meat thermometer reads 160 (med-well) to 170 (well). Then removed the tenderloin onto a plate, poured the corningwear contents into a sauce pot and followed sauce thickening directions above.




We served it with a steamed artichoke and homemade applesauce for desert. For artichoke Dippin I mixed 2 spoonfulls of mayo with 2 spoonfulls of light sour cream and 1 spoonfull of crushed roasted garlic (from a jar- don't tell Nate! :) It was delicious and I can't wait to make it again! I'll post the recipe followed propperly/ the crock pot method next time!

Black & Blue and Good All Over!

I love alllll cheese, but Blue Cheese is one of my favorites. Last night I made Blue Cheese Burgers (sometimes called Black & Blue's because of the black pepper and blue cheese) This was a super easy meal that took very little time and was oh so delicious!





Burgers (recipe by ME)
1 lb ground sirloin
Whole Wheat Buns
4oz Blue Cheese (this is the size of the container, I used almos all of it but not quite)
Fresh Ground Black Pepper (to taste)
Chopped Green Onion (2 of them)
Worcecstershire Sauce 3-4 big dashes
Pinch of Kosher Salt
3 pieces fully cooked bacon crumbled or chopped up
(I usually make bacon in the oven of easy clean up) line a baking sheet with foil lay bacon on sheet and back at 350 for about 15 minutes or until as well done as you'd like it :)
Avacado for the top :)

Knead everything but the buns and the acvacado in a medium bowl and form burger patties. Grill over medium low heat for about 7 minutes each side. Lightly toast buns on the grill for about 2 minutes. Top burgers with avacado slices & dijon mustard or condiments of choice and served (in this case) with Sweet Potato Fries~

On the Side
Sweet Potato Fries
This was so simple! I just ran one large sweet potato through the mandoline, put them on a foil lined baking sheet, sprayed with Olive Oil using my Misto and sprinkeled lightly with kosher salt. Bake at 325 for 20-25 mintues

Cool as a...

Lately I've been LOVING cucumber!! Such a great summer veggie~
I also received a mandolin as a gift and love using it.




It comes in handy for salads like this cucumber salad, and all kinds of other wonderful slicing and dicing!

Cucumber Salad
1 Large Cucumber thinly sliced
1 small white or red onion thinly sliced
3/4 c white or rice vinegar
1/2 c water
3/4 cup sugar
1 T dried dill
2 tsp red chili flakes

Combine cucumber and onion in large bowl, mix in other ingredients
Cover and refrigerate at least one hour (Even better the nest day) & serve!

Teacher Shower~

I love summer parties! This weekend we gathered at my mom's place to celebrate my sis landing her first teaching job! It's a year-round school so only one more week of summer for her. Since the schools have such tight budgets these days we threw her a little shower to help her start her career off right (and with plenty of fun supplies!) It was a day-time event with buffet-style appetizers.
I made Goat Cheese Stuffed Grape Tomatoes and Shrimp & Veggie Couscous (both easy to make here at my house and traveled well on the hour trip to my moms)

~Cherry Tomatoes Filled With Goat Cheese~
This is the Original Recipe from Williams Sonoma Recipes Online (my mod's below)

24 Cherry Tomatoes (a mix of red & yellow
1/4 Lb fresh goat cheese (chevre)
1/4 C. Fresh minced basil
1/2 tsp salt
1/2 tsp fresh ground pepper

Cut the top off each tomato & scoop out pulp to make a hollow yet sturdy shell, drain any juice that accumulates in the shells.
Combine all other ingredients in a bowl, mix well with a fork.
Fill each tomato with cheese mix, plate & serve
(original recipe makes 24 cherry tomatoes, serves 6)

I used grape tomatoes, and doubled this recipe.
Also I used 1 14oz package fresh chevre (plain) and one 8oz package fine herb coated chevre, then added a little less than 1/4 c. finley minced basil, pinches of Kosher salt & pepper to taste....
I used the tip of my potato peeler to hollow the tomatoes out & fill them.
I had about 1/4 c cheese mix leftover that we're spreading on crackers today!





Shrimp Couscous Salad
From All Recipes Online






2 C couscous
2 C water

3/4 C. olive oil
1/4 C apple cider vinegar
1 tsp Dijon mustard
1 tsp ground cumin
1 clove crushed garlic
salt & pepper to taste
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 1/2 lbs cooked shrimp, peeled & deveined
2 medium tomatoes, chopped
1 cup fresh parsley, chopped
1 cup crumbled feta cheese

My mods~
I winged it with the dressing mix, added more mustard & more cumin and added 2 cloves of finely minced garlic until I liked how it tasted..I may add a bit of lemon zest next time.
I also did one only one tomato and added some chopped orange bell pepper.
The shrimp seemed a bit large since this was an appetizer-type salad to be served in smaller portions I choped them in half. I used 1/2 reg feta and 1/2 fat free.
I refrigerated overnight & I am using the extra dressing as a marinade for chicken.

Pour water into saucepan, bring to a boil. Stir in couscous, cover & remove from heat. Let stand 5 minutes and immediately fluff with a fork (otherwise it will clump) set aside to cool.

In a small bowl wish together olive oil, cider vinegar, Dijon mustard, garlic, Salt & pepper~ set aside.

In a large bowl, toss together shrimp, cooled couscous, bell peppers, tomato, parsley & feta. Whisk vinaigrette blend, the drizzle about half over couscous & toss to coat. Add more dressing to coat with out drenching. Refrigerate at least 2 hours before serving.

Grown-up Sloppy Joes

Hooray! I finally get to add one of my favorite recipes! I made this last night & if we don't go out to dinner we'll be having leftovers tonight (I think making hard shell joes-tacos though). This can be made with beef or turkey (I almost always make it with turkey) and is super-flavorful and simple to throw together!!

Joes
Olive Oil
1 small yellow onion, chopped *I use a reg size Maui sweet and use about 1/2 of it)
1 clove garlic, minced *I use 2-3 cloves
1 Red Bell pepper, finely chopped
1 Lb ground beef *or Turkey
1 6-oz can tomato paste (I also get a small can of tomato sauce- see below)
1 1/2 tsp chili powder
1 tsp cumin *I use 1 1/4 to 1 1/2 tsp)
1/8 tsp fresh ground pepper *I use 1/4
1/8 tsp cinnamon *I use 1/4
1 tsp kosher salt *I use several pinches to taste
Whole Wheat burger buns *it's good on toasted sourdough buns too!
Grated cheese *my two faves are sharp cheddar or jalapeno jack
Sour cream to garnish *optional

Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and red pepper. Saute until fragrant, about 3 minutes. Add meat and brown, about 5-7 minutes. (two options at this point the orig recipe does NOT have you drain the meat, just leave all liquids then add tomato paste and spices...an option to that is draining the meat and then adding paste and small can of tomato sauce & spices)
Add spices: chili powder, cumin, black pepper, cinnamon, and salt, stirring after adding each spice. Simmer, stirring occasionally & saute (if you have left the juices in and only added tomato paste- let the sauce thicken a bit about 12 minutes)
Toast buns or sourdough
Spoon onto the buns, sprinkle with grated cheese, garnish with a dollop of sour cream.




I also made some quick potatoes as a side

2 Idaho potatoes, scrubbed
Kosher Salt
Chili powder
Garlic Powder
Ground black pepper

Cut potatoes in half long-ways, then sliced into little half-circle wedges. Foil & spray a baking sheet with non-stick spray & arrange wedges so they're all flat side up sprinkle lightly with all spices. Flip over and sprinkle other side.
Bake at 350 *about* 15 minutes or until golden (read below about my stupid oven that barley works...I have to really fidget with the temp and WATCH stuff. So I apologize for that!)

Serve with a light summery salad or steamed veggies