Pork Enchilasagna Crunch Wrap

I had a pork roast and was going to make Enchiladas but my corn tortillas had gotten torn open so
they were crusty. I decided to take a crunch wrap recipe and cross it with my enchilasagna recipe and go on that. They turned out SO delicious I had to post. I really hadn't planned on a post so not much in the way of pictures. (I stole some from my previous crunch wrap recipe to fill in how to layer it)







12 burrito sized flour tortillas

Canola oil for brushing

2 lbs pork roast, lightly seasoned, cooked and shredded
(I used my pressure cooker)

1 can black beans, drained and rinsed
1-7 oz can diced green chilies

Shredded Sharp Cheddar to taste
Shredded Cotija or Anejo to taste (parm is ok if you can't find it)

3-4 green onions(including whites), sliced
1/2 cup chopped cilantro

Sauce:
1/3 cup canola oil
1/4 cup flour
6 TB chili powder
16 oz can tomato sauce
1/4 cup white vinegar
2 cups chicken broth
2 TB cumin
3-4 cloves garlic, minced
1 tsp onion powder
salt and pepper to taste


Sauce:

Heat oil over medium heat, add in flour and chili power, whisk well until it turns dark brown.
Add in tomato sauce, vinegar, broth and seasonings.  Heat and whisk for 8-10 minutes until nice and thick...


Reserve 1 cup for topping

Mix shredded pork and the black  beans into the remaining sauce.

In a large pan (I used a broiler pan), brush canola oil all over the bottom and up the sides. Place 6 tortillas around the edges of the pan and over the sides, place a 7th in the middle.

Brush the tortillas with oil.

Spread 1/2 the meat mixture over the tortillas, along with 1/3 of the green chilies and shredded cheddar to taste.

Cut 3 tortillas into quarters. Arrange a layer of the quartered tortillas over meat layer.

Spread remaining meat mixture, 1/3 of the green chilies and more shredded cheddar over the tortilla layer.

Place 2 more whole tortillas over the center of the dish and fold the outer layers up over the top, brush with more oil.










Place a sheet of parchment paper over the top and place a metal pan over the top












Bake at 350 for 45 minutes.

Remove metal pan and parchment paper, spread the reserved cup of enchilada sauce over the top, sprinkle on cotija or anejo, a bit more cheddar, the remaining green chilies, the green onions and the cilantro.

Bake 5 minutes more to melt the cheese.


Allow to set for 10 minutes before slicing.


Top with sour cream, jalapenos, olives or whatever else your heart desires!

Raspberry Bourbon Sloppy Johnnies

I wanted a nice sliced steak Sloppy Johnny tonight so I decided do a spin off of my Blueberry Sloppy Joe sandwich.









Sub Rolls
Cheese if desired, we used Havarti


2lbs steak
1-2 cloves garlic
salt and pepper to taste
olive oil
bourbon

Sauce:
1 TB olive oil
1 small onion, chopped
1 clove garlic, chopped
1 jalapeño, seeded and chopped fine
1/2 cup tomato paste

1/3 cup cider vinegar

1/2 cup bourbon
1 TB molasses
1 TB brown sugar

1 tsp smoked paprika

salt and pepper to taste

12 oz fresh or frozen raspberries, divided (do not thaw if using frozen)

Steak:
Chop the garlic clove fine and rub it over the steak on both sides. Sprinkle both sides with  salt and pepper.

Drizzle it with a healthy dose of olive oil and a sprinkling of bourbon and let stand at room temp for 30 mins.







Grill or broil the steak for 4-6 minutes per side, until medium rare(you can cook shorter or longer if you like)

Let it rest for a few minutes, then slice it thin.

Sauce:
In a deep pan heat oil over medium high heat, add onion, garlic and jalapeño, cook until tender and fragrant.

Add the remaining sauce ingredients except raspberries. Stir well and bring to a low boil.

Add sliced steak and allow to simmer for 5 minutes.

Add all but 1/2 cup raspberries, cover and simmer 10-15 minutes more.

Remove lid and simmer uncovered until the sauce thickens. 

Spoon into sliced rolls, add some whole raspberries to the top, top with cheese and run under the broiler to melt it all together

 Enjoy!

Spicy Kielbasa Pasta Salad

I wanted a nice chilled pasta salad for a warm evening meal. I had some Kielbasa to use so I looked
around and found an awesome recipe from Sweet Baby Ray's website. I did not have all the ingredients but I was able to come up with a great sauce of my own!










16 oz salad macaroni, drained and rinsed in cold water to cool

16 oz kielbasa, diced

1 red bell pepper, seeded and diced
4 ribs celery, diced
1 small bunch green onions, chopped (greens and whites)

Sauce:
1/3 cup mayo
1/3 cup non-fat greek yogurt
1/3 cup yellow mustard
1/3 cup Louisiana hot sauce
1/4 cup butter, melted
1/4 cup flat beer
1/4 cup apple cider vinegar
3 TB brown sugar
1 TB molasses
1 TB white vinegar
2 tsp liquid smoke
1 tsp garlic powder
1 tsp chili powder
1 tsp worcestshire sauce

salt , pepper and extra cayenne pepper to taste


Combine all sauce ingredients and allow to mingle for 15 minutes.

In a pan over medium heat brown the kielbasa, drain if you like but you can keep some of the drippings if you like

In a very large bowl combine the cooked pasta, kielbasa and veggies.

Gently pour over the sauce and toss to combine (you don't have to use the entire thing, add as much as you like to your preference)

Chill for at least 1 hour and serve cold.

Sour Cream and Chive Scalloped Potatoes

We usually do cheesy potatoes with our Easter Ham but we decided to do something a bit different
this year.

No process pictures, there was a TON of things going in the kitchen today.










6 medium sized potatoes, scrubbed and sliced

¼ cup butter
¼ cup sweet onion, minced
¼ cup flour
1 ½ cups milk
1 cup sour cream
½ cup chopped chives, divided
Salt and Pepper to taste


In a large pot cover your sliced potatoes with cold water.
Bring to a boil and boil until they are just starting to soften (about 5-7 minutes or so)

Drain them well and place in a greased 9 x 13 baking dish

For the sauce"

Melt butter over medium heat with the onion, cook until tender and translucent, add in all but 2 TB of the chives and cook until fragrant,  whisk in flour and cook until bubbly.

Pour in milk , stir and cook until thickened. Stir in sour cream.

Season to taste.


Pour sauce over the potatoes and gently toss to coat.

Cover with foil and bake at 350° for 45 minutes, uncover and bake 15 minutes more until the potatoes are tender and the sauce bubbly.

Sprinkle on reserved 2 TB of chives.

Lemon Curd Filled Angel Food Cake with Lemon Marshmallow Frosting

MMMMM Spring time Lemony cake!!! My favorite! No process pictures because I was doing 10
things at once but it turned out too good not to share!









Angel Food Cake:

15 large egg whites, jumbo use 12(reserve 5 yolks for the Lemon Curd)
1 1/2 t cream of tartar
1 1/2 c sugar divided
2 t vanilla
1 c sifted flour
1/4 t salt

Separate your eggs while they are cold but allow them to come to room temp before whipping.

Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in stiff peaks. Beat in flavoring


Sift flour, remaining sugar, and salt together then gently fold into egg whites 1/2 c at a time. Pour into ungreased tube pan and cut with butter knife to remove air bubbles.


Bake in preheated 350 oven for 40-45 minutes, until it springs back when lightly touched. Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely.

Lemon Curd:

5 egg yolks

1/2 cup sugar

2/3 cup fresh squeezed lemon juice

1 TB lemon zest

5 TB butter, cut into cubes

In a sauce pan whisk the sugar and egg yolks until smooth. Place over Medium-Low heat and add the juice, zest and butter.

Stir constantly while cooking until it is very thick and glossy. Do not heat too fast or your eggs will scramble!

It will thicken further as it cools.

When the cake is cool, slice in half diagonally and spread the cooled Lemon Curd over the cake. Replace the top of the cake.

Lemon Marshmallow Frosting:

2 egg whites

1 cup sugar

2 TB fresh lemon juice

1/4 tsp cream of tartar

1 tsp lemon zest

pinch of salt

1 cup mini marshmallows

Bring small pot of water to a slow boil. In a double boiler whisk the egg whites and sugar together, place over the boiling water and add juice, zest, cream of tartar and salt.  With handheld beaters, beat on high speed while it is cooking over the boiling water, when it comes into stiff peaks remove from heat and fold in the marshmallows. 

Immediately top the cake with the marshmallow mixture.

Top with raspberries and a sprinkling of coarse lemon zest.

Allow the topping to cool before slicing, it will thicken up a bit and be easier to work with.

Tuscan Salami and Veggie Lasagna

Dominos used to have the best Artisan Pizza with Salami and Roasted Veggies. I made a copycat of that pizza a while back when they discontinued it but I decided it would make a great lasagna recipe too!!!










Sauce:
2 TB butter
6-8 cloves garlic, minced
3 TB flour
2 cups milk
6 oz grated fresh parmesan cheese (not the green can powder)

2 cups ricotta cheese
1 egg, well beaten
1 TB oregano
1/2 TB parsley
1 tsp garlic powder
salt and pepper to taste

16 lasagna noodles, cooked

1/2-3/4 lb sliced salami (I use deli sliced and ask for "3" in the slicing gauge which is a medium-thick slice)
12 oz mozzarella cheese
2 red bell peppers, roasted and sliced  (you can used jarred peppers if you like)
1 smallish white onion, sliced
Pickled Banana Peppers
Baby Spinach

Asiago (or more Mozzarella)

For the Sauce:

Melt butter over medium heat, add garlic and cook until fragrant.










Add flour and let sit until bubbly.












Whisk in milk and cook until it is thickened, then remove from heat and add in the Parmesan cheese and whisk until melted










For the ricotta mix:
Mix together the ricotta and egg, add in seasonings.











To assemble:

Spread 1/4 of the sauce in the bottom of a 9 x 13 pan. Then layer 4 lasagna noodles.

Spread another 1/4 of the sauce, 1/3 of the ricotta mix, 1/3 of the salami, roasted peppers, onion , banana peppers, spinach and mozzarella.

Repeat layers twice.




Top with the last 4 lasagna noodles, and last 1/4 of sauce, sprinkle with Asiago to taste and sprinkle over more oregano.










Cover with foil. Bake in 350 degree oven for 45 minutes, uncover and cook 15 minutes more until golden brown and a minimum of 165 degrees.

Remove from oven, recover with foil and allow to sit 15 minute before slicing and enjoy!

Chicken and Bacon Crunch-Wrap Casserole

I saw a breakfast crunchwrap casserole recipe going around so I thought I would adapt it to a dinner version.












9 burrito sized flour tortillas
8 oz chicken , seasoned to taste, cooked and shredded/diced
5 thick slices bacon, cooked crisp and diced
1 roma tomato, diced
3 TB  white onion, chopped fine
2-3 TB cilantro, minced
1 jalapeno, seeded and chopped fine
1/2 green bell pepper, chopped fine
8 oz shredded Mexican cheese blend
2 TB butter, melted


In a deep baking dish (I used my broiler pan) spread 1 TB of the butter all over the bottom and up the sides of the pan.










Place 6 of the tortillas  in the pan, 1 in the center and 5 over hanging the edge of the pan.

Layer 1/2 the cheese, the chicken, bacon, tomatoes, onion, cilantro, jalapeno and pepper.










Top with remaining cheese.













Place 2 tortillas over the top, then fold the 5 over-hanging tortillas over everything and brush remaining TB of butter over the top.














Place a sheet of parchment paper over the top and place a metal pan over the top (another broiler pan works well, something that sits on top to give it a crisp top.









Bake 30 minutes at 400.







Allow to set 10 mins before cutting









Serve with salsa, guac and sour cream!

"Mandy Chicken" Sandwiches

A local restaurant we like had these on their menu and I LOVED it so I decided to try my hand at a home version.












Ingredients:
Jalapeño-Cheddar Focaccia Buns
Crispy Chicken
Honey Mustard Sauce
Bacon, cooked crisp
Pepper Jack Cheese
Jalapeño rings, pickled or fresh
baby spinach

*of course you can leave the Jalapeños out of both the buns and the toppings if you don't want the spiciness, my kids opted for no peppers, one opted for no cheese on his bun either.

Here we go:


Jalapeño-Cheddar Focaccia Buns:
1 cup very warm water

1 tsp sugar

4 tsp yeast
2 TB olive oil

1 egg

3 1⁄4 cups flour, divided
1 tsp salt

olive oil
sliced jalapeno pepper, I prefer fresh but you can use pickled if you like
sharp cheddar cheese

In a large bowl mix water, sugar and yeast, allow to sit until the yeast is nice and foamy.

Add in olive oil and egg. Mix well.

Add in 1 cup flour and salt and beat on medium  for 3 minutes.

Reduce speed to low and slowly work in about 2 more cups of the flour until the dough starts to pull away from the bowl.

Place dough on a floured surface and knead in the remaining flour, until the dough is smooth.

Cover and allow to rest for 10 minutes.

Divide into 6 pieces and shape into buns, place on a greased baking sheet.

Lightly spray a sheet of plastic wrap with cooking spray and place over the buns. Cover with a clean dish towel.

Allow to rise for 30-40 minutes.

Preheat oven to 400

With a chopstick, or similar tool, poke holes in the buns at even intervals ( about 1/4 inch deep, about 5-6 holes).







Drizzle about 1 tsp olive oil over each bun. 

Top with a few TB of shredded cheese and some slices of jalapeño.

Bake for 25-30 minutes until golden brown.

Allow to cool completely before slicing.

While they are baking you can make the Sauce:

Honey Mustard Sauce:

1/4 cup real mayo

1/4 cup honey

3 TB  dijon mustard

1 TB yellow mustard

2 tsp white vinegar

Mix all and allow to mingle for at least 15 minutes

You can get the chicken going while the buns are cooling:

Crispy Chicken:

6 pieces of chicken breast pounded to 1/2 inch thickness(I use about 3-4 oz chicken per burger)

Breading:
1 cup all purpose flour

1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper

1/2 tsp smoked paprika

1 cup water
2 tsp pepper sauce(more if you like them spicier!)



Mix all your dry ingredients in a shallow dish

Place water and pepper sauce in a separate dish.


Dip chicken in flour mixture, then into water mixture and back into flour mixture to coat well. Repeat will all pieces and set aside





Heat 1 cup oil in a pan and add chicken frying for 5-7 minutes on each side until golden brown. I usually do 3 at a time. (you want a target of 165 degrees in the center)

I drain mine on a wire rack over paper towels, but you can do them directly on paper towels if you like.

Alternatively you could bake or broil these in place of frying for a reduced fat content!

When all the components are done slice the focaccia, spread with a generous amount of honey mustard sauce and some baby spinach. Place on a slice of chicken, some bacon, some extra jalapeño rings, top with pepper jack and broil a minute or two to melt the cheese, spread some more honey mustard on the top bun and place it on top!

Slice and enjoy!