Enchilada Casserole

I made a salad with the last of the garden tomatoes and an enchilada salad for dinner today. I also heated and finished off the last of the corn I made the other day.

Enchilada Casserole ( Mexican Lasagna)  Preheat oven to 375º

1 lb. ground round

1/2 C. ch. onion

4 tsp. chili powder

1 1/2 tsp. cumin

1/2 tsp. pepper

2 cl. garlic, minced

1 C. water

11.5oz jar mild taco sauce, divided

6 corn tortillas, divided

1 1.4 C. shredded sharp cheddar cheese, divided

Garnish

2 green onions, finely chopped

shredded lettuce, 

chopped tomatoes, & 

sour cream-optional

Brown hamburger, onion, drain; add garlic, season with cumin, pepper and water and simmer until water is absorbed/evaporated and mixture is thick.

Pour half of sauce in 9x13” casserole dish, top with half the tortillas, cutting to fit if needed. Spread meat over, half of cheese, remaining taco sauce, top with remaining tortillas; sprinkle with remaining cheese.  Cover with foil and bake 25 minutes. Uncover and bake additional 5 minutes. 

Top with green onions, lettuce and tomatoes.  Serve with sour cream if desired.

Pot Roast

I did without a slow cooker for several years but finally got one today and cooked a chuck roast with carrots and turnips.  Made corn from the cob and mushrooms on the side and some gravy from the juices from the roast.  The roast is so easy. Just a little water, a package of Italian Dressing, Ranch Dressing and Brown Gravy powders sprinkled over.

Chili

Norm's Chili 

1 lb hamburger 

1 lb. ground pork 

1 onion, finely chopped 

8 oz tomato sauce 

1 Tbs. sugar 

3 Tbs. chili powder 

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans, not drained 

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1 bottle beer 

1-2 ounces cocoa powder 

dash or two Tabasco 

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Toppings

thinly sliced green onions

“ slice or diced fresh jalapeno

green olives, halved

small dice tomato

fresh lime wedges

sour cream 

grated monterey jack

pinto beans

saltines

tosted baguette slices

Chicken Breast Parmesan and Carnival Squash

Carnival Squash

Halve large squash, boil in water 15 minutes. Chop two apples, add 2 tsp. butter and sauté. Add 1/4 tsp. cinnamon 1/8 tsp pepper and 1/8 tsp allspice to apples.  Scoop out squash, mash, mix with apple mixture and serve immediately. 

Chicken Parmesan

Serves 4.

Coarse salt

4 boneless, skinless chicken breast halves (6 ounces each), tendons removed

1/2 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

3 large eggs, beaten

1 C. Panko bread crumbs

1/3 cups freshly grated Parmigiano-Reggiano cheese

2 cups safflower or corn oil

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

Mozzarella cheese to top before putting in oven

1. Preheat oven to 425 degrees.

2. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.

3. Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg, followed by cheese to coat.

5. Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.

6. Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.

Stuffed Chicken legs, thighs and wing with broccoli and corn relish (relish not pictured)

I got a whole chicken so I could use the breasts for chicken parmesan on Wed.  I decided to try an improvisation with the wing, thighs and legs by taking out the bones and stuffing them with chicken stove top. I brushed them with oil and salted them and baked at 450 for 45 minutes.  Charlie said they were really good and Cassie said it was her new favorite chicken.

The broccoli was steamed for about ten minutes then tossed with some butter and grated mozzarella.

Corn relish came from the farmers market.

shrimp etouffee

  I had a yen for etouffe but not for the rice so i made a southern style green beans with new potatoes. I also found some Collard greens in the refrigerator that I forgot to use the other day so made them too.

Easy Shrimp Etouffee

INGREDIENTS

Shrimp Stock

Shells and tails from 2 lbs of shrimp

1 lemon, sliced

½ an onion, skinned

2 stalks celery

½ teaspoon dried thyme

½ teaspoon ground black pepper

For the Etouffee:

2 lbs raw shrimp, peeled and cleaned

2 Tablespoons creole or cajun seasoning, divided

7 Tablespoons butter, divided

½ cup roughly chopped onion

¼ cup roughly chopped celery

¼ cup roughly chopped red bell pepper

¼ cup flour

1½ - 2 cups shrimp stock (or chicken stock)

¾ cup canned diced tomatoes

2 Tablespoons minced garlic

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

Cooked rice or quinoa 

INSTRUCTIONS

For the stock:

Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.

Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.

In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.

Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.

Slowly pour in ¼ cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy - not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.

Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.

Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.

Recipe adapted from NOLA Cuisine

Old Fashioned Slow Stewed Southern Green Beans

©From the Kitchen of Deep South Dish

2 pounds of fresh green beans

4-1/2 cups of water

5 ounces of fatback or salt pork, rinsed and cubed, sliced or quartered

1 teaspoon of freshly cracked black pepper, or to taste

1/4 teaspoon of cayenne pepper, or to taste, optional

Salt, at the end, only as needed, to taste

1 tablespoon of butter or bacon fat, to finish, optional

Rinse, trim and snap green beans in half or thirds. Place into a large saucepan with fatback and pepper; bring to a boil. Reduce to a very low simmer, cover and let barely simmer for 1 hour to 1-1/2 hours. Taste and adjust seasonings, adding salt only as needed. Finish by stirring in the butter or bacon fat.

Source: http://deepsouthdish.com  Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Cook's Notes: Remember, these beans are slow stewed, not boiled. They need to remain on a very bare simmer the entire cooking time - do not let them boil. Use fresh, raw green beans only, not frozen or canned. Do not substitute. Ham hocks or bacon are a suitable stand-in if you must, but the taste is not at all the same. Add whole scrubbed, tiny new potatoes about halfway through if desired and continue cooking until they are tender.

Grilled Churrasco with Chimichurri, bean and corn salad with onion, avocado, tomatoes and Korean Bean sprouts

Grilled Churrasco with Green and Red Chimichurri

Posted by denisse oller on June 26, 2012 at 5:00pm

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Yields 4 servings

Ingredients:

Grilled Churrasco

2 pounds skirt steak, trimmed of excess fat

Ground black pepper, to taste

1 tablespoon kosher salt

2 tablespoons canola oil

Directions:

Heat grill to 375ºF. Season meat with salt and pepper on both sides. Grease the grill with a paper towel before turning up the heat. Once the grill reaches 375°F, cook the meat 3 minutes per side for medium rare, 5 minutes per side for well done. Remove from grill to a plate. Slice on a bias. Serve with chimichurri sauce.

Classic Green Chimichurri Sauce:

1 cup fresh parsley leaves, finely chopped, packed

½ cup cilantro, finely chopped

1 tablespoon fresh oregano leaves, finely chopped

3 garlic cloves, minced

4 scallions, finely chopped

Salad dressing

1/4 C. fresh squeezed orange juice

1/4C. fresh squeezed lime juice

1/3 C. olive oil

1/4 C. red wine vinegar

1 tsp minced garlic

2 tsp. sugar

1/3 C finely chopped fresh oregano

Salt and pepper to taste

Salad

2 ears corn, or equal frozen, thawed

2 avocados peeled, pitted and dice large

8 or 9 cherry tomatoes

1 red onion, large dice

1 C. cooked, drained red beans and a handful of mixed herbs greens

Korean-Style Bean Sprouts

1 lb Mung bean sprouts

1 1/2 Tbls salt

1 Tbls Sesame oil

1 tsp Shoyu

1 tsp (or more to taste) Rice vinegar

Couple drops Chili oil (optional)

1/8 C Chopped green onions (optional)

Cooking Instructions:

In a medium pot, add 1.5 Tbls salt to water. Bring to a boil. Add sprouts and boil for 2-3 minutes. Do not overcook! Drain sprouts. Toss will sesame oil, shoyu, rice vinegar, chili oil, and chopped green onions. Chill and serve.