Red Enchiladas

Growing up, I hated red sauce Enchiladas. I may have gone to the point of crying when they were fixed for dinner. I hate the "can" taste. However, I married a man who likes the awful red sauce. I needed to figure out a way to make it work. this my friends, is our solution.

Red Enchiladas
(feeds 6-8)
8-10 whole wheat tortillas
2 cups left over shredded roast, chicken, or pork
2 cups shredded cheese (any kind)
1 cup salsa (red or green)
1/2 a bunch of fresh cilantro
1 Tsbp dried parsley
1 Tbsp lemon or lime juice
2 cloves garlic (I always use 4 or 5)
1 small can red enchilada sauce

Preheat the over to 350 degrees. In a blender or food processor, add salsa, cilantro, parsley, lemon juice, and garlic. Blend until smooth. Pour into a small bowl, and mix in the enchilada sauce.
Add 1/2 cup of sauce to the bottom of a 9"x 13" pan. Take each tortilla, add a spoonful of sauce, a handful of meat, and some cheese, then roll up. Place in the pan, until full. Pour some of the remaining sauce on top, until you reach your desired sauce level. (I like them less saucy, but hubby likes them well sauced, so we meet in the middle) Add the remaining cheese on the top. Place the pan in the oven and bake for 30-35 minutes until the sauce is bubbly, and cheese is melted. Enjoy!

Gluten Free tips:
-Use 12 corn tortillas in place of the wheat tortillas
-Make sure to check the enchilada sauce, and salsa.

Stuffed Zucchini

My mom told me about a recipe for Stuffed Zucchini that she found in a magazine. It sounded delicious, so I of course asked her for it. She never got it to me and I've been dreaming about it. So, after reading every recipe for Stuffed Zucchini I could find, I made my own and it was delicious.

Stuffed Zucchini

(feeds 4)

2 medium zucchini

1 lb. sausage

1 onion, chopped fine

3 cloves garlic, minced 

12 crackers, crushed

1 egg, lightly beaten

1 tsp dried thyme

1/2 tomato, chopped

1/4 cup Parmesan cheese

1/4 cup Mozzarella cheese 

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 425 degrees. Brown sausage, drain fat. Add onion in remaining fat and sautee until golden in color, then add minced garlic and cook for 1 minute. Set aside.

Slice Zucchini length wise. Scoop out the flesh, leaving about 1/4 of an inch all around. Dice the flesh, and add to a medium bowl along with crackers, egg, tomatoes, thyme, parmesan, salt and pepper. Add meat and onions to the bowl. Stir well. 

Coat a cookie sheet with cooking spray. Place zucchini on the tray, then fill with meat mixture. place tray in oven. bake for 20 minutes, then add the Mozzarella cheese and turn the oven to broil until the cheese is melted. 

Serve with a loaf of crusty bread. Enjoy!

Gluten Free tips:

-Use gluten free crackers

-skip the crusty bread suggestion

(photo from here)

Glazed Bacon- Wrapped Meat Loaf

recipe from America's Test Kitchen (with a few slight modifications to how we like things)

Glaze: 

1/2 cup ketchup
1/2 to 1 tbsp sriracha (depending on how spicy you want it)

4 Tbsp Brown Sugar

4 tsp Apple Cider Vinegar

Meat Loaf:

2 tsp olive oil 

1 medium onion, chopped

2 medium cloves garlic, minced (twice the garlic for us please!)

2 large eggs

1/2 tsp dried thyme

1 tsp salt

1.2 tsp fresh cracked pepper

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1 tsp hot sauce 

1/2 cup yogurt or whole milk

1 lb. ground hamburger

1 lb. ground pork (could do half pork, half veal also)

2/3 cup crushed saltine crackers

1/3 cup minced fresh parsley (or 2-3 Tbsp dried)

6-8 ounces bacon (8-12 slices)

Instructions:

1. For the glaze,mix all ingredients in a small saucepan and bring to a simmer. Simmer for 2-3 minutes, set aside.

2. For the meat loaf: Heat oven to 350*. Heat oil in skillet and saute onion and garlic until softened, about 5 minutes. Set aside.

3. In a big bowl, mix eggs with thyme, salt pepper, mustard, Worcestershire, hot sauce, and milk or yogurt. Add meat to the egg mixture along with crackers, parsley, and cooked onions and garlic. Mix together with a fork until evenly blended and meat is not sticking to the bowl. (if it sticks, add milk 1 Tbsp at a time)

4. Turn meat mixture onto a temporary work surface (cutting board). With wet hands, pat mixture into a 9" x 5" loaf shape. Place on a foil lined cookie sheet. Brush with half of the glaze, then arrange bacon slices crosswise over the loaf, overlapping slightly and tucking the ends under the loaf.

5. Bake loaf until bacon is crisp and loaf registers 160*, about 1 hour. Cool 10-15 minutes. While meat loaf is cooling, re-heat remaining glaze and brush some over meat loaf. Slice meat loaf and serve with extra glaze (we made a whole new batch...it was that good.) Serve with a side of Garlic Mashed Potatoes...mmmm.

Gluten Free Tips:
-make sure that the Worcestershire sauce is GF
-use Glutino crackers instead of Saltines

Garlic Mashed Potatoes

These potatoes are a great side to many dishes, not to mention that the leftovers are fantastic reheated, or used for Shepard's Pie.

Garlic Mashed Potatoes
12 small, Russet potatoes
4 -6 cups water
1 tbsp salt
2 cloves of garlic,minced (of course, I use twice that much)
1/4 cup butter
1/2 cup sour cream
3/4 cup milk
1/2  to 1 tsp black pepper
more salt, to taste

1. Peel potatoes and dice into uniform pieces, about 1/2 inch cubes.
2. Place water in a large pot, add potatoes, garlic, and salt. Bring to a boil.
3. Boil until a fork is easily inserted into the potatoes. Drain water off.
4. Place potatoes back in pot. Add butter, sour cream, and milk. Mash. (I use my hand mixer for ease).
5. Add black pepper, mix. Taste and add more salt if necessary.

Thai Sates with Peanut Sauce

We've been making these for about a year now. They are a nice spin on an Asian Chicken dish. The peanut sauce is delicious, and is also microwaveable! We love to pair with Calrose (sticky) Rice, and Stir fry veggies (I'll add a basic run down of my sauce at the end). Enjoy.

Chicken Sates:
1 cup teriyaki sauce
4 garlic cloves, minced
3 tbsp lime juice
2 1/2 tablespoons fresh ginger
2 tbsp brown sugar

1-2 lbs chicken breasts, skirt steak, cut into 1/2-1 inch wide strips, or shrimp
Bamboo skewers, soaked in water for 30 minutes

1.Mix all ingredients, and meat in a ziplock bag, or baking dish with meats of choice. Let marinade for 30 -60 minutes.
2. Weave the meat onto the skewers. Grill, or pan fry until cooked.

Peanut Sauce:
1 cup creamy peanut butter (not old fashioned, or fresh)
1 can chicken broth
1/4 cup lime or lemon juice
3 tbsp brown sugar
2 1/2 tbsp soy sauce
2 tbsp fresh ginger, minced

1/2 tsp red pepper flakes

1. Combine all ingredients in a medium sauce pan. Heat over medium heat. Whisk until smooth and thick.
2. To microwave, place all ingredients in microwave safe bowl. Heat on high 3 minutes, remove and whisk. Place back in microwave for 3 more minutes. Whisk until smooth. Heat longer if not thickened.

**For the fresh ginger, we use Gourmet Garden pastes. 

We've also used the garlic with great results.

Gluten Free Tips:
-Make sure to use La Choy brand soy sauce.
-Use a GF teriyaki sauce

For Stir Fry Veggies:
Place veggies in a large skillet with a lid.
Add the following:
7-10 shakes of Soy sauce, depending on the amount of veggies
1/2 tsbp fresh ginger
2-3 cloves garlic, minced (I always use twice the garlic)
2-3 tsp Sesame Oil
Fresh ground pepper

Steam veggies until almost tender, then remove lid and cook off excess liquid. Be sure to taste and adjust for personal preferences.

Fried Corn Tortilla Tacos

These tacos are a great summer time meal. They are great for the use of leftovers (which is exactly what we did), and they don't heat up the house too badly. Be sure to check the end of the recipe for Gluten Free tips.

Fried Corn Tortilla Tacos 

(serves 4)

1/2 lb. cooked meat (leftover roast, taco meat, chicken etc.)
1 can re-fried beans (we love the black beans)
2-3 corn tortillas per person
canola oil, for frying
grated cheese
diced fresh tomatoes
shredded lettuce
salsa and sour cream

1. Prepare all fillings as desired.
2. In a large, deep skillet or frying pan, add 1 inch of oil. Heat to 350*, or until the oil bubbles gently when a tortilla is dropped in.
3. Place 1 to 2 tortillas in at a time. When air pockets start to form, count to 10, and then flip with tongs. Once flipped, wait for air pockets, count to 10, and then remove from oil. Place on a plate with plenty of paper towels to drain excess oil. Allow time to cool slightly.
4. Top tortillas with beans, meat, and other toppings. Enjoy!

Gluten Free Tips:
-make sure seasonings and beans are GF.