Potato and Bean Enchiladas

Potato and Bean Enchiladas

1 medium baking potato, peeled and diced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tbsp ketchup
1/2 pound tomatillos, husks removed
1/2 red onion, chopped
1/2 bunch cilantro, coursely chopped
1 can pinto beans (15 oz)
4 oz queso fresco cheese, crumbled
8 small corn tortillas
Cooking oil

1. Pre-heat oven to 400 degrees.
2. Mix diced potatoes with cumin, chili powder, garlic salt and ketchup. Place in an oil lined baking pan and bake for 25 minutes, or until tender. Remove from pan and add beans, 1/2 the cilantro, and 1/2 of cheese crumbles.
3. Meanwhile, boil tomatillos and onions for 10 minutes. When cooled, put in food processor with remaining cilantro and process until smooth.
4. Lightly oil frying pan on medium heat and warm each tortilla until soft, about 15 seconds per side.
5. Fill each tortilla with potato/bean mixture and place seem side down in an oil lined 8 x 8 pan. Cover with tomatillo sauce and sprinkle with remaining cheese. Bake for 20 minutes.

Notes: This makes enough for 2 people, but can easily be doubled to feed more. If you don't have a food processor, a blender should work fine to make the enchilada sauce. This is a pretty time consuming recipe, but one we really enjoy!

Recipe Origination: "Allrecipes.com" with minor tweaks

Mexican Scramble

Mexican Scramble

1-2 cups tator tots
5-6 eggs
1-2 tbsp milk
1/2 bell pepper, finely chopped (any color)
2 oz ground chorizo sausage, cooked
1/4 - 1/2 cup Mexican blend cheese
1/2 avocado, diced
Tomatillo salsa
Sour cream

1. Cook tator tots according to package instructions.
2. Meanwhile, Pam up a large skillet and cook peppers over medium heat for 2-3 minutes.
3. Whisk eggs and milk together and pour onto cooked peppers. Stir eggs every 30 seconds or so to keep from browning on the bottom.
4. When eggs are cooked through, reduce heat to low and sprinkle sausage and cheese on top. When cheese is melted, turn off heat.
5. Place half of tator tots in each of two low bowls (or plates). Place half of eggs on top of tots. Serve with avocado, tomatillo salsa and sour cream.

Recipe Origination: Me, in an attempt to get rid of extra chorizo. Now we eat this meal regularly.

Chicken (or Veggie) Fajita Chowder

Chicken (or Veggie) Fajita Chowder

1 lb boneless, skinless chicken breast, chopped
1 each green, red and yellow peppers, chopped
1 medium onion, chopped (we prefer red onion)
2 tbsp olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1 cup shredded Mexican cheese blend
1 cup sour cream

1. In a Dutch oven over medium heat, cook and stir the chicken, peppers and onions in oil until veggies are crisp-tender. Stir in water, corn, rice, enchilada sauce, and chilies. Bring to boil, reduce heat and simmer for 35-40 minutes (or until rice is tender.)
2. Remove from heat. Stir in cheese and sour cream until cheese is melted.

Notes: This makes a lot of soup! I froze half and it re-warmed fine. We like to eat it with tortilla chips. This can be vegetarian - just omit the chicken or use the fake meat products.

Recipe Origination: "Better Homes and Gardens"

Parmesan Crusted Chicken Strips

Parmesan Crusted Chicken Strips

2 boneless skinless chicken breasts, trimmed and cut into 1" strips
1 egg, beaten
1/2 cup parmesan cheese shavings
1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 cup marinara sauce
1/2 cup Italian cheese blend
Salt and pepper to taste

1. Pre-heat oven to 375 degrees.
2. Dip each chicken strip in the egg, then dip on parmesan cheese shavings.
3. Place oil in cast iron skillet and heat to medium.
4. Place chicken strips in skillet and let cook 3-4 minutes, flipping halfway through.
5. Sprinkle with garlic powder, then cover evenly with marinara and Italian cheese blend.
6. Put skillet in oven, uncovered, and cook for 10 minutes (or until no longer pink in the center).

Notes: You don't have to use a cast iron skillet, but then you have to dirty up two dishes. This recipe serves 2 but can easily be halved or doubled depending on what how many people you're looking to feed. The strips would be a great salad topping if you omit the marinara and Italian cheese.

Recipe Origination: The parmesan shavings grabbed my attention at the store a few weekends ago and this is what I came up with to use them.

Chocolate Mint Brownies

Chocolate Mint Brownies

Brownie
1 cup sugar
1 cup softened butter
4 eggs
1 cup flour
1 can Hershey syrup (16 oz)
1 tsp vanilla

1. Pre-heat oven to 350 degrees.
2. Mix sugar and butter.
3. Add eggs and stir.
4. Add flour and stir.
5. Add syrup and vanilla and stir.
6. Pour into a greased 9 x 13 pan and bake for 30 minutes.

Topping
2 cups powdered sugar
1/2 cup butter
2 tbsp cream or milk
1/2 tsp peppermint extract
green food coloring

1. Mix all ingredients together and spread over top of cooled brownies.

Glaze
1 cup chocolate chips
6 tbsp butter

1. Melt together in saucepan or double broiler.
2. Pour evenly over brownies.
3. Refrigerate for several hours until set.

Notes: The topping and glaze can be used on a normal boxed brownie mix as well.

Recipe Origination: Tammy Dill

Pumpkin-Spiced Gingersnap Truffles

Pumpkin-Spiced Gingersnap Truffles

1 1/4 cujps semisweet chocolate chips
1/4 tsp pumpkin pie spice
1/4 tsp vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies)

1. In medium bowl combine chocolate chips, pumpkin pie spice and vanilla.
2. In medium microwave safe bowl place whipping cream. Microwave on high for 70 seconds or until boiling. Pour cream over chocolate mixture and let stand for 5 minutes. Whisk until smooth.
3. Stir chopped gingersnaps into mixture. Cover and refrigerate for 2 hours until firm.
4. Place crushed gingersnaps in a small bowl. Remove dough from fridge and roll into 1" balls. Roll each ball in crushed gingersnaps.
5. Keep refrigerated to store.

Notes: If you keep the dough in the fridge for too long, it becomes difficult to roll into balls. Also, if you don't chop the gingersnaps enough, it hurts when you roll them into balls Overall, the recipe will make 20-25 delicious truffles.

Recipe Origination: "Better Homes and Gardens"

Pumpkin Pancakes with Cinnamon Butter

Pumpkin Pancakes with Cinnamon Butter

Butter
1/4 cup butter
1/4 cup maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped pecans, toasted

Pancakes
1 1/2 cups flour
2 tbsp packed brown sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese

1. In heavy saucceman, cook butter over medium heat for 5-10 minutes or until golden brown, stirring occasionally.
2. Add the maple syrup, cinnamon and nutmeg. Remove from heat and stir in pecans.
3. In a small bowl, combine flour, brown sugar, baking powder and salt.
4. In a separate bowl whisk together eggs, milk, pumpkin and cheese. Stir in dry ingredients until just moistened.
5. Drop batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top.
6. Serve with cinnamon butter.

Notes: This is a quick and easy recipe, great for any meal. It made 12 pancakes.

Recipe Origination: "Better Homes and Gardens"