WHAT WE'RE COOKING? SOUR CREAM BEEF ENCHILADAS WITH RED CHILE SAUCE

Red Chile Sauce
Makes enough for one recipe of enchiladas

Cook slowly until it comes to a soft boil then simmer for 30 minutes.
15 dried New Mexican Red Chile peppers
(I tear the tops off and deseed but it's not necessary.)
1 can tomato sauce
2 C or more water
2 cloves minced garlic
2 t sugar
1 t salt
1/2 t cumin

Using a stick blender, puree until very smooth.

You can process/can it at this point OR place it in the refrigerator or freezer for another day. Great to make ahead.

Beef Enchilada Filling

Saute until beef is cooked through completely:
1 lb ground beef
1 t salt
1 medium onion, chopped

Remove from heat.
When cooled, add 1 C sour cream and mix well.

Set aside.

Assemble Enchiladas

Heat 1/4 C oil in a skillet over medium low heat. Oil should not be smoking. Heat 20 corn tortillas, one at a time, in oil, flipping once for about 10 seconds per side to make them pliable. Remove to a plate and repeat with the others. Spread approx 3/4 C red chile sauce in bottom of ungreased pan. Place approx 1/4 C beef mixture in each tortilla while it is still hot/warm and roll. Place in pan. Repeat until done. Pour remaining red chile sauce evenly over enchiladas. I did it down the middle of each row but you could spread it all over if desired. Sprinkle 2 C shredded cheese on top of enchiladas. Bake in preheated oven 400° for 15-20 minutes.

Serve with sour cream.

Makes 20 enchiladas.

PRINTABLE RECIPE

WHAT'S FOR DINNER? DUTCH OVEN BRISKET with POTATOES & CARROTS

5 lb brisket, fat trimmed

1 T olive oil

salt & pepper to taste

1 lg onion, quartered

6 oz tomato paste

4 cloves minced garlic

2-4 C beef broth

1 small bag baby carrots

3 potatoes

parsley, to taste

In oil, brown brisket on all sides in a Dutch oven pot. Cover. Place rest of ingredients (except for potatoes & parsley) in pot and bake for 2 hours on  375°. Remove brisket & slice. Return to pot, add potatoes, cover and cook another 3-4 hours on 325°.

WHAT'S FOR DINNER? CROCK POT BEEF ENCHILADAS II - gluten free

Grease crock pot.

Saute 1 lb lean ground beef with 1 small chopped onion in 1 T oil. When cooked, stir in 1 15oz can drained Ranch Style beans, 1 10oz can drained Rotel, 1 t chili powder, 1/2 t salt, 1/2 t cumin, 1/4 t pepper and 1/4 t garlic powder. Remove from heat.

You'll need 2 or more C shredded colby jack or cheddar cheese & 8 corn tortillas.

Layer 2 corn tortillas

then some beef mixture

and then some cheese in the crock pot. 

Repeat several times and end with cheese. Pour 1 15oz can red enchilada sauce or homemade enchilada sauce over. 

Cook on low for 2 1/2 hours. 

WHAT'S FOR DINNER? MEXICAN CORN TORTILLA PIZZAS - gluten free

Bake corn tortillas on oven rack or cookie sheet until golden & toasted on 375°. Leave the oven on. Spread black or pinto refried beans on tortillas then sprinkle cheese and add shredded chicken or cooked ground beef, if desired. Cook until cheese is melted. Remove and turn off oven. Serve with shredded lettuce, olives, chopped tomatoes, jalapenos, sour cream, green chili, etc.

WHAT'S FOR DINNER? CROCK POT ENCHILADAS

Cook 1 lb lean ground beef in 1 T oil with 1 small chopped onion & 1 chopped bell pepper. Stir in 15 oz can drained Ranch style beans, 10 oz can drained Rotel, 1 t chili powder, 1/2 t salt, 1/2 t cumin, 1/4 t pepper & 1/4 t garlic powder. (I also added chopped black olives.) In the crock pot, starting with the tortillas, layer with 8 corn tortillas, 2 C shredded colby jack cheese and the meat sauce until all ingredients have been used. Pour 15 oz can red enchilada sauce over. Cook on low heat for 2 1/2 hours.

WHAT'S FOR DINNER? GRILLED ZUCCHINI LASAGNA - no noodles

 

2 1/2 lb zucchini, sliced 1/4" thick (2 medium or 1 large)

non stick spray or olive oil

1 lb lean ground beef

1 small chopped onion

2 chopped tomatoes

6 oz can tomato paste

1 clove minced garlic

1/2 t oregano

1/2 t basil

1/4 t thyme

1/4 C water

1/8 t pepper

1 egg

1 C ricotta

1 C mozzarella

1 t flour

In a skillet over medium high heat cook beef and onions until no longer pink. Add tomatoes, paste, garlic, oregano, basil, thyme, water & pepper. Cook 10 minutes more. Remove from heat and set aside.

Grill or pan fry zucchini on both sides until cooked through. 

Add flour, egg & ricotta to meat sauce.

Layer in lightly greased baking pan the zucchini & meat sauce. 

Sprinkle mozzarella on top and cook for 35-40 minutes in a preheated oven of 375°.

WHAT'S FOR DINNER? TACO OR CHEESEBURGER PIZZA

Roll out on lightly greased baking sheet:

1 homemade or refrigerated can whole wheat pizza dough

Bake in preheated oven at 400° for 8-10 minutes.

Meanwhile, cook in skillet:

1 lb lean ground beef

1/2 C chopped onion

1 clove minced garlic

2 T taco seasoning

Then add in:

1 can black beans, drained

Cook 5-10 minutes more.

Remove from dough from oven.

Sprinkle 2 C cheddar or colby/jack cheese on dough.

Top with meat mixture.

Bake another 8-10 minutes.

Remove from oven. 

Top with shredded lettuce and chopped tomatoes.

For taco pizza, serve with sour cream, jalapeno slices and salsa.

WHAT'S FOR DINNER? LAYERED MEXICAN PIZZA

Preheat oven to 350°. 

Heat a skillet over medium high heat and add a pound of lean ground beef, 1/2 C chopped onions, 1 clove minced garlic. Cook until beef is no longer pink and onions are cooked through. Add 1 can Rotel, drained and 1 can pinto or black beans, drained. Cook for 5 minutes. Remove from heat.

Lightly grease a spring form or casserole dish. Place a flour tortilla in the bottom. Spread 1/3 of meat mixture onto tortilla then 1/2 C shredded cheddar cheese on top. Then another tortilla and repeat ending at the top with 1 C cheese.

Cook for 20 minutes. Remove from oven, cut and serve with salsa, sour cream, lettuce, tomatoes, guacamole, jalepenos, etc. 

WHAT'S FOR BRUNCH or DINNER? KITCHEN SINK QUICHE

If going low carb, omit the pie crust. Just spray the pie plate and add the egg mixture.

1 pie crust (store bought is fine)
3 eggs
1 C whole milk
3 dashes nutmeg
1 T olive oil
2 C cubed mozzarella, Velveeta, cheddar, feta, string or other cheese
1 1/2 - 2 C vegetables, cooked (in olive oil)
1/4 - 1/2 C meat, cooked (optional)

Options for vegetables and meat:
onion
zucchini, patty pan, yellow or other squash
spinach
green onions
broccoli
cauliflower
asparagus
kale
mushrooms
green chili
olives
potatoes
tomatoes
chives
basil
rosemary
garlic
bacon
ham
beef
turkey
chicken
tuna
tofu
and many, many other options...

Preheat oven to 350°. Lightly grease pie pan. Place pie crust in pan, trim and press edges. Bake pie crust for 10 minutes. In a skillet over medium heat, saute veges in oil until tender, about 5 minutes. Mix together eggs, milk and nutmeg. Add cheeses and meat then saute mixture. Remove pie pan and pour egg mixture in. Put back in oven and bake for 1 hour or until cooked through and it doesn't jiggle. Remove from oven and let rest for 5 minutes before serving.

WHAT'S FOR DINNER? SPAGHETTI & MEATBALLS SOUP with MINI GRILLED CHEESE

Makes approx 6 bowls

1 T olive oil

1 clove minced garlic

1 chopped carrot

1 chopped onion

15 oz can diced tomatoes

2 C chicken broth

2 C water

8 oz ground beef or turkey

1/4 C bread crumbs

1 1/2 t basil

1 beaten egg

1/3 C grated Parmesan

1 T olive oil

4 oz whole wheat spaghetti, broken

Heat olive oil in large pot on medium high heat. Put in garlic, carrots, onions. Cook. Stir occasionally until vegetables are soft, about 5 minutes. Add tomatoes, broth and water. Bring to boil then reduce heat and simmer for 15 minutes. Meanwhile, make the meatballs by adding meat, crumbs, basil, egg and Parmesan. Roll into mini balls using 1 t meat mixture (I used a tablespoon to make Ryan happier.) In a pan on medium high, brown meatballs in olive oil until golden on all sides, about 10 minutes. Add spaghetti and meatballs to broth. Simmer 10 minutes until pasta is tender. Serve with extra Parmesan cheese for topping.

Mini Grilled Cheese

slices of mozzarella cheese

slices of baguette bread

unsalted butter

Heat skillet on medium. Sandwich cheese in between bread slices. Lightly butter both sides of each sandwich. Cook in a skillet until golden brown on each side and cheese has melted, 3-4 minutes per side.

WHAT'S FOR DINNER? SPICY APPLE GLAZED MEATBALLS

Meatballs:

1 egg

1/4 milk

2 slices white or whole wheat bread, torn into pieces

1 lb 85% lean ground beef

4 cloves minced garlic

1/2 t pepper

1/4 t salt

1/4 t cayenne pepper

1 T vegetable oil

In a large bowl, whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, pepper, salt and cayenne. Mix thouroughly with hands or wooden spoon. Shape into into about 48 one-inch balls.

In a 12" skillet heat oil over medium heat. Cook meatballs, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink inside, approx 6 minutes per batch. Transfer meatballs to covered dish to keep warm. Drain fat from skillet; wipe out skillet.

Glaze:

1 C apple juice

1/4 C low sodium soy sauce

3 T packed brown sugar

1 1/2 t cornstarch

1 t ground ginger

1/4 t cayenne pepper

In a bowl, combine ingredients. In the same skillet over medium heat cook and stir sauce until thickened and bubbly. Cook and stir 2 more minutes. Return meatballs to skillet to glaze and heat through. Transfer to serving dish.

6 green onions, sliced

Top with green onions. 

WHAT'S FOR DINNER: MEXICAN DUMP SOUP

In continuing our Spring cleaning of the fridge, freezer and pantry, there are hundreds of recipes you could make up just by dumping things into a pot from your fridge, freezer and pantry.

Here's one I made up tonight:

In a pot over medium heat, saute the following until meat is no longer pink:

1 lb ground beef

1/2 chopped onion (fresh or frozen)

1/2 chopped green bell pepper (fresh or frozen)

1 t chili powder

Add:

2 cans diced tomatoes or Rotel, undrained

1 can white hominy or yellow corn, undrained

1 can black beans, undrained

1 can pinto beans, undrained

1 can ranch style beans, undrained

Bring to boil, then turn down to simmer for 20 minutes or more to meld flavors.

Serve with chips, tortillas or corn bread, shredded cheese, sour cream, slices of lime, jalapenos, etc.

WHAT'S FOR DINNER: MEATBALLS

1 lb lean ground beef

1 C bread crumbs

1 T parsley

1 T Parmesan

1/4 t pepper

1/8 t garlic powder

1 beaten egg

4 C tomato sauce

Mix all ingredients well and form into 12 - 24 balls, depending on how big you want them to be. Heat tomato sauce in a skillet over medium heat. Add meatballs, cover and simmer for 15 - 30 minutes, until meat is cooked through. Serve over rice or pasta or on bread to make a meatball sub.

WHAT'S FOR DINNER: FRENCH DIP SANDWICHES in slow cooker with AU JUS sauce

serves 6-8

4 lbs rump roast, trimmed

10.5 oz can beef broth

10.5 oz can condensed French onion soup

12 fl oz beer

6 French rolls or 2 French loaves

2+ T butter

Place roast in crock pot. Add broth, soup and beer. Cook on low for 7-8 hours.

Preheat oven to 350°. Slit bread. Spread butter. Bake 10 minutes cut side up.

Slice meat on diagonal. Place on rolls. 

Serve with au jus sauce from the crock pot for dipping.

WHAT'S FOR DINNER: CHILI MEATLOAF

Meatloaf is a staple in American cuisine. Although many Americans seem to really hate it, the rest of us love it.

This is the only recipe I've personally ever seen that you don't use a loaf pan.

serves 6-8

3 lbs ground beef

1 1/2 C chopped onions

(You could even use 1 bag of frozen chopped onions)

1 C fine cracker crumbs

2 large eggs

1 rounded T chili powder, or more

1 T salt

1/2 t pepper

14.5 oz can diced tomatoes

fresh or dried parsley

Combine beef, onions, crumbs, eggs and seasonings in a mixing bowl. Blend thoroughly.

Work the mixture with your hands. Form into a roll.

Place on a greased baking pan.

Cover with canned tomatoes.

Bake in a preheated oven of 350° for 75-80 minutes. Baste several times with the pan juices. 

Sprinkle with parsley before serving.
For sauce, serve with ketchup or tomato sauce. 

WHAT'S FOR DINNER? Giada's MAC n' CHEESE MUFFINS

Preheat oven to 375 degrees.

Cover 12 muffin cups with nonstick spray.

Coat each with 2 T bread crumbs; set aside.

In a small skillet, heat 1 T olive oil on medium high. 

Add 4 oz ground turkey or chicken and salt and pepper to taste.

Kimber's TIP: you could use chopped hot dogs, chopped pepperonis,
browned beef or cooked/chopped bacon instead.

Cook meat until browned; set aside.

Cook and drain 5 oz pasta. 

Stir in cooked meat, 3/4 C shredded cheddar cheese, and 3/4 C grated Parmesan cheese.

Spoon 1/4 C mixture into each muffin cup.

Top with sauteed or steamed veggies like broccoli, cauliflower, tomatoes, olives, etc.

Sprinkle 2 t bread crumbs on each muffin, drizzle with olive oil.

Bake 15 to 18 minutes.

WHAT'S FOR DINNER? TEXAS CHILI on the stove or in slow cooker

I know, I know! But I love beans in my chili.
If you want it traditional, just don't add the beans.

Serve over cornbread, Fritos, hot dogs, 

baked potatoes or with tortillas or crackers.

Some favorite toppings are sour cream, onions, 

red onions, tomatoes, cheese, cilantro, etc.

On the stove:

TEXAS CHILI

10 servings

2 lbs lean ground beef

1 - 46oz can tomato juice

1 - 29oz can tomato sauce

1 - 15oz can kidney beans, drained

1 - 15oz can pinto beans, drained

1 1/2 C chopped onions

1/4 C chopped green bell pepper

1/8 t ground cayenne pepper

1/2 t white sugar

1/2 t dried oregano

1/2 t pepper

1 t salt

1 1/2 t cumin

1/4 C chili powder

Cook beef in a large skillet over medium high heat until evenly brown. Drain.

In a large pot over high heat combine all ingredients.

Bring to a boil, then reduce heat to low.

Simmer for 1 1/2 hours.

In a slow cooker:

TEXAS CHILI

10 servings

2 lbs lean ground beef

1 - 46oz can tomato juice

1 - 29oz can tomato sauce

1 - 15oz can kidney beans, drained

1 - 15oz can pinto beans, drained

1 1/2 C chopped onions

1/4 C chopped green bell pepper

1/8 t ground cayenne pepper

1/2 t white sugar

1/2 t dried oregano

1/2 t pepper

1 t salt

1 1/2 t cumin

1/4 C chili powder

1 C water

Cook beef in a large skillet over medium high heat until evenly brown. Drain.

In a slow cooker set on low, combine all ingredients.

Cook 8 - 10 hours.

WHAT'S FOR DINNER? SLOPPY JOES

makes 4-6

1 lb ground beef

1/2 chopped onion

2-4 cloves minced garlic

8 oz can tomato sauce

15 oz can diced tomatoes, undrained

salt, to taste

Add beef, onion and garlic to a medium high heated skillet with a little oil or water. Cover and cook until meat is browned. Add the rest of ingredients. Turn the heat down to low. Simmer for 30 minutes to meld flavors. 

Serve on a bun.

WHAT'S FOR DINNER: FRIED CABBAGE WITH FAST MEATY TOMATO SAUCE

I know that some of you might shoot me for using canned tomato sauce tonight but I really haven't been feeling my best lately and I needed a quick fix to feed my hungry boys. Although, I'm sure some of you will love me for the super easy meal. And still some others might hate me for even mentioning cabbage. Not only is cabbage super healthy but we all ate it because it was so good, even my 2 year old. 

FYI, there's only 300 calories in an entire 7" head of cabbage!

FRIED CABBAGE

6 servings

2 t butter

2 C water

2 cubes chicken or vegetable bouillon

1 head cabbage, cored, washed and coarsely chopped

salt & pepper to taste

Bring butter, water and bouillon to a boil in a large pot. Reduce heat to low and add cabbage. Cover and cook over low heat to steam for about 40-45 minutes, stirring occasionally. Season with salt and pepper and serve.

FAST MEATY TOMATO SAUCE

6 servings

1 (26.5 oz) jar or can tomato sauce

1 lb ground beef or bison

Heat up your skillet on medium high. Add meat and stir occasionally until fully cooked.

Drain fat. 

Add tomato sauce, stir and cook for 10 min on low heat.

Add cabbage to the bowl then top with sauce like you would pasta.

WHAT'S FOR DINNER: TOMATO BISQUE

We ate at Vernon's Hidden Valley Steakhouse this past Sunday in Albuquerque. It's set up like a speakeasy. The restaurant's unmarked, you have to have a secret password at the door to get in, and if you're lucky enough to finally find it and be let in, your eyes have to adjust to the dark. It's an incredible locally owned restaurant that takes you back to a different era in time. 

One of the best things we had at Vernon's was an heirloom tomato soup. 

It was so good, this evening I tried to recreate it. Although it's different than the Vernon's soup, this soup is really good!

TOMATO BISQUE

6 servings

2 lbs tomatoes (heirloom or other)

2 cubes beef or vegetable bouillon, crumbed

1 T sugar

1 t salt

1 bay leaf

1/4 t basil

1/4 t ground pepper

1/2 C butter

1/3 C flour

1 qt milk or half & half

Run tomatoes through a food mill to remove the seeds and skins OR add chopped tomatoes into the pot with 1 C water and puree with hand blender or in a blender then run through a sieve to remove all solids. Discard solids.

Add tomato puree in the pot over medium heat. Stir in bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat and simmer 30 minutes.

In a large saucepan or skillet over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minutes. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. 

Stir into tomato mixture and heat through.