Sunday, June 29, 2014

Breakfast Enchiladas

One of my sons mentioned wanting Enchiladas for dinner, then my other son started talking about doing breakfast for dinner.....So I decided to combine! It is a bit of a process, but most can be done early so they can just be stuck in the oven for dinnertime.

After I was almost done I realized these would be fabulous made with savory crepes in place of the tortillas! Next time.....

My camera battery died for the first few steps, but I got most of them in.


2 medium russet potatoes

1/2 small onion, chopped
1 clove garlic, minced
6 oz cubed ham(sausage or crumbled bacon would be great too!)
1 packed cup chopped kale(or spinach or other green you like)
1/2 small red pepper, chopped

8 large eggs
1/2 cup milk
salt and pepper to taste

12 corn tortillas
1 cup Enchilada Sauce(approx 10 oz canned or 1/2 of my preferred recipe HERE)
cheese to taste
chopped green chilies to taste

Preheat oven to 350

Boil (skin on or off, up to you) your potatoes until just barely fork tender, drain and soak in cold water to cool. 
Dry them off and shred them (I recommend a food processor shredder, by hand gets a little sticky but it works)
Soak the shreds in cold water for 20 minutes, the water will be cloudy, drain and rinse well again. 
Place them on a large towel and roll up to press out as much water as possible.

Fluff them up and place them in a greased 8 x 8 dish

You can omit this entire step and substitute frozen hash browns(thawed) if you prefer.

Over the potatoes sprinkle onion, garlic, ham , kale and red pepper.

In a large bowl beat eggs with milk and seasonings.

Pour the eggs over the potato mix and cover with foil

Bake for 1 hour, uncover and bake until a knife comes out clean.

Allow to set for 15 minutes, slice into 12 portions

While that is setting get your tortillas ready....You can proceed with any rolling style you prefer. I prefer to quickly heat them in a bit of oil, then stuff and roll. If you have another way you prefer go for it!
Fill each tortilla with 1 portion of the mixture, spreading it out as you like. Roll and place seam side down in a 9 x 13 baking dish.

Pour enchilada sauce evenly over the top, then spread green chilies and cheese as desired.
(They can be made to this point and covered and stuck in the fridge for cooking later, remove from fridge 30 minutes before baking)

 Bake for 20-30 minutes until it is hot and bubbly and the cheese is browning.

Allow to set for 10 minutes before serving.

Saturday, June 28, 2014

California Burger Mac and Cheese

I had some avocados that I needed to use up so I was looking around for something to do with them. Earlier in the day I was menu planning and I was thinking about a simple Cheeseburger Macaroni, then I started thinking about California Style Cheeseburgers and here we are!

3 medium ripe avocados
2 cloves garlic, minced
1 TB lime juice
3 TB fresh cilantro, chopped
1 small jalapeño, seeded and minced fine (optional)

1/2 to 1 lb ground beef or turkey
1/2 cup chopped sweet onion

1 lb macaroni noodles

2 TB butter
1/4 cup flour*
1 1/2 cups milk
1 cup Pepper Jack cheese**
1 cup Monterrey Jack cheese**
Salt and Pepper to taste

Preheat oven to 350
Cook pasta according to package directions, drain.
Mash avocado with garlic, lime juice, cilantro and jalapeno, set aside to let flavors mingle

Crumble and cook beef and onion together until no pink remains, drain if necessary
(I used 1/2 lb, if you like it meatier feel free to use more)

In a saucepan melt butter, stir in flour and whisk smooth
* omit butter and use 2 TB corn or potato starch mixed into cold milk for gluten free

Add milk and cook and stir until smooth and thickened.

When thick remove from heat and stir in cheeses ** you can use all one or the other or any mix of the 2 you like, stir until fully melted.

 Add avocado mixture and whisk well.

In a greased 9 x 13 baking dish combine pasta, sauce and meat, mix well and bake uncovered for 30 minutes.

Top with diced fresh tomatoes and some more cheese and bake 5 minutes longer.

Serve and enjoy!

Monday, June 23, 2014

Roasted Garlic and Pumpkin Alfredo

I had a yen for something pumpkin-y tonight and this totally satisfied my craving!

1/2 cup milk
6 oz cream cheese, softened
1 1/2 cups pumpkin puree
5 cloves garlic, roasted and smashed
1/2 cup parmesan cheese
1 TB dried parsley
salt and pepper

In a blender combine milk, cream cheese, pumpkin and garlic. Puree until smooth.

Pour into a sauce pan and bring to a simmer over medium heat.
Add parmesan ,oregano and salt/pepper.

Serve as you see fit!

I served my sauce over simple grilled chicken thighs and pasta.

Friday, June 20, 2014

Sloppy Josés in Soft Cornbread Shells

Sloppy Joes with a Mexican Flair!  I made a batch of refried beans, but then I just wasn't feeling the burritos I had planned....I looked high and low for something involving RB's that wasn't just the typical stuff, then I found an idea seed and the recipe flowed out!!!

Corn Bread Shells:

1 cup flour(GF if needed, add 1/2 tsp xanthan gum if your mix doesn't include it)
3/4 cup cornmeal
3 TB sugar
1 1/2 TB baking powder
1/2 tsp salt
5 TB butter, softened
1 egg
1 cup milk


1 lb ground pork(not pork sausage, just straight pork)
1/2 cup chopped onion
2 cloves garlic, minced
1 small jalapeño, seeded, chopped fine
2 green chiles, roasted, peeled, seeded and chopped(or 1 -4oz can)
3 TB chopped fresh cilantro
2 TB honey
2 TB fresh lime juice
1 TB cumin
1 TB Mexican oregano
1 tsp paprika(smoked is my preference)
salt and pepper to taste
1 1/2 cups refried beans (I used my homemade ones, if going from canned you can use the whole can which is closer to 2 cups)
1/2 cup water(depending on how thick your beans are, my homemade ones are pretty thick. If you use canned you may need less, just thin it to a good sloppy joe consistency)

In a bowl mix flour, cornmeal, baking powder, sugar and salt, cut in the softened butter until it resembles coarse gravel.

Whisk the egg with the milk then add that to the dry mixture. Mix until just combined.

Heat griddle to 325 and grease well. Scoop a generous 1/4 cup and gently spread it out to large pancake size. Allow to cook for 5-7 minutes.

Then flip gently, cook on the other side for 4-5 minutes.

Remove from griddle and keep warm.


Brown the ground pork with the onion, garlic and jalapeño.

 When no pink remains add the green chiles, cilantro, lime, honey, cumin, oregano, paprika, salt and pepper. Mix well and allow to simmer for 2-3 minutes.

Add refried beans and water, mix well again and allow to simmer 5 minutes more.

Fill each corn bread shell with filling, top with cheese(I recommend pepper or monterrey jack) and any other toppings you desire(taco toppings fit well!) and enjoy!

Friday, June 6, 2014

Polish Sausage Burgers

We went to a BBQ for my Uncle's Birthday and ended up with a ton of leftover (cooked) Polish Dogs being sent home with us. I was wondering what to do with them other than just cutting them up for mac and cheese or another casserole. I decided to stick one in my food grinder to see how it would grind up and a burger was born from there!
I know not everyone has a meat grinder but if you do, give it a try! (or try in a food processor if you like)

12 oz cooked polish sausage(I recommend on a grill or firepit for a nice smokey flavor!)
12 oz lean ground turkey*
2 TB water

*This would be good with all-beef dogs and ground beef, turkey dogs and ground turkey or in this case a mix!

Grind your polish sausages (I used my 1/4" grinder plate)

Mix ground sausages with ground turkey, add water and combine well.

Shape into 6 patties

Broil or Grill to 165 degrees

Place on a bun and top as you desire!

NOM NOM NOM.........

Thursday, June 5, 2014

Roasted Cauliflower Pizza Casserole

My kids really like cauliflower crust pizzas but this casserole just feels heartier and seems to stretch further with just one head....... I am doing basic instructions and you can modify it to your favorite pizza flavors!

1 large head of Cauliflower(mine was about 2.5 lbs)
2 TB olive oil
2 cloves garlic, minced well

Basic Toppings:
2-3 cups Pizza Sauce (depends on your saucy factor, some like lite, some like extra!)
2 cups shredded mozzarella, (divided use)
Fresh Shredded Parmesan to taste

Topping Options Ideas:
Green Pepper
Roasted Red Pepper
Canadian Bacon
Banana Peppers

Or are you like me and and like a more unique pizza? I have many recipes on my blog and this recipe would work for just about all of them! You would just sub the sauce and cheese flavors for basic red sauce and moz... Take a look through and see if any appeal to you! LINK

Preheat oven to 425...Line a baking sheet with foil(and spray with cooking spray)
Cut cauliflower into bite-sized florets, toss with oil and minced garlic and place in a single layer on a rimmed baking sheet.

Bake for 20 minutes, stirring about 1/2 way through until it is nicely browned.

Toss together the cauliflower, sauce, 1/2 the Mozzarella  and any toppings you choose. Pour into a 9x13 casserole dish. For this batch I actually split the recipe into 2 smaller pans and made it 1/2 Pepperoni and Spinach and  for the kids and 1/2 Tuscan Salami and Roasted Veggies for the hubby and I

 Top with remaining cheese(and a few extra toppings if you like!) and sprinkle with fresh parm...I usually add some Italian Seasonings and Red Pepper flakes too....

Bake in 350 degree oven for 20-25 minutes until hot and bubbly, remove from oven and allow to set for 5 minutes before serving

Wednesday, June 4, 2014

White Chicken Chili Pot Pie with Corn Bread Crust

I had White Chicken Chili on my dinner menu, but it just wasn't grabbing me. I decided to still stick with the white chili idea, but go in a casserole direction.

1 lb ground chicken breast*

3 cups Navy Beans(approx 2 cans drained and rinsed or 1/2 lb if going from dried)

1 TB olive oil
1/2 cup sweet bell pepper(I used green you can use any color)
1/2 cup sweet onion, diced
2-3 cloves garlic, minced

1/4 cup fresh cilantro, chopped
1 1/2 cups sour cream
1/4 cup chicken broth
4 oz diced green chilies
1 TB cumin
salt and white pepper to taste
red pepper flakes to taste
1 cup corn kernels, (defrosted if going from frozen)

4 oz shredded Monterrey or Pepper Jack cheese

Corn Bread Crust:
1 1/2 cups cornmeal
3/4 cup flour(I used Sorghum flour for Gluten Free, add 1/4 tsp xanthan gum)
2 tsp baking powder
1/2 tsp salt
1-2 TB sugar(totally optional some people like sweet corn bread, some dont)
1 1/2 TB white vinegar
1 3/4 cup milk (minus 1 1/2 TB)
1 egg
6 TB butter, melted

Preheat oven to 375
Heat olive oil in a large pan, add chicken with the bell pepper, onion and garlic. Cook chicken thoroughly until no pink remains.

Remove from heat.

* If you prefer you can sub cooked and shredded chicken breast instead of ground. Just saute the veggies up separately.

While it is cooking mix together cilantro, sour cream, broth,chilies and seasonings. Mix well.

Add beans and with a potato masher, mash the beans firmly. Dont over do it, you still want them somewhat hole....just smashed a bit. Add corn.

Add chicken and veggies to the beans , toss together well.
Pour into a greased 9x 13 pan.
Sprinkle with cheese.

Cornbread crust:

Pour vinegar into a large measuring cup and add milk to the 1 3/4 mark, allow to sit for 5 minutes. Add in egg and beat gently.

Mix together cornmeal, flour, powder, salt and sugar.

Add in milk mixture, stir to combine, then gently drizzle in melted butter, stir but don't over mix. It will be a bit thinner than traditional corn-bread mixes.

Pour cornbread mixture over the chicken mixture. (can be premade to this point and refrigerated until ready to bake, remove 30 minutes prior to baking)

Bake for 40-45 minutes until the crust is golden brown and the filling is nice and hot.

Scoop and Serve!