Submitted by Nicole~
1.5-2 lb. ground beef
1 taco seasoning packet
1 tbsp oregano
1 tbsp Italian Seasoning
2 cans corn
1 can Enchilada sauce
12-15 flour tortillas
4 c. cheese
salt & pepper to taste
Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
Bake 25-30 minutes.
Remove adding final layer of cheese & bake 5 minutes.
Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.
Posted in Casseroles, Dinner |
Tagged cheese, corn, Enchilada Casserole, enchilada sauce, flour tortillas, ground beef, Italian seasoning, Nicole~, oregano, pepper, salt, taco seasoning |
Submitted by Ruth
5 truss tomatoes, skinned, diced, & crushed
2 tbsp tomato paste
large handful of oregano
large handful marjoram
small handful parsley
small handful basil
small package pine nuts
½ c. button mushrooms, diced
1 medium onion, quartered
1 c. vegetable stock or broth
Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Posted in Condiments, Dinner, Pasta, Sauces |
Tagged basil, button mushrooms, marinara sauce, marjoram, mushrooms, onions, oregano, parsley, pepper, pine nuts, Ruth, salt, tomato paste, tomato sauce, tomatoes, truss tomatoes, vegetable broth |
Submitted by randilicious
5 tbsp canola oil
3 tbsp all-purpose flour
1½ c. milk
6 tbsp Parmesan cheese, freshly grated
sharp cheddar cheese, shredded
1 egg, beaten
½ tbsp pepper
½ tbsp oregano
1 tsp paprika
Old Bay seasoning
1 c. mushrooms, sliced
8 stalks asparagus
1 tomato, thinly sliced
4 slices of bread, toasted
leftover turkey slices and/or ¼ lb. pork roast thinly sliced Directions
To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
In the same skillet, saute the asparagus.
Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.
Posted in Lunch, Sandwiches |
Tagged all-purpose flour, avocados, bread, canola oil, eggs, milk, mushrooms, Old Bay seasoning, oregano, paprika, parmesan cheese, pepper, pork roast, randilicious, roux, Sandwiches, sharp cheddar cheese, The Califunky Hot Brown, tomatoes, turkey |
Submitted by randilicious
Serves a lot
1 large onion, finely chopped
4 cloves garlic, minced
1 green bell pepper, finely chopped
1 jalapeno pepper
butter, cut into pieces
¼ c. all-purpose flour
1 tbsp dried oregano, crushed
1 tsp ground cumin
2 tsp crushed red pepper
diced tomatoes with liquid (1 can)
lean ground turkey
kidney beans, drained and rinsed (1 can)
Jack Daniels whiskey
salt & ground black pepper to taste
Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chili powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
Simmer covered at low heat until serving time.
Posted in Lunch, Soups |
Tagged all-purpose flour, black pepper, butter, chili, chili powder, crushed red pepper, cumin, garlic, green bell peppers, ground turkey, Jack Daniels, jalapenos, kidney beans, onions, oregano, randilicious, randilicious chili, salt, tomato paste, tomatoes, whiskey |