Black Bean & Rice Enchiladas- Allison

I am just amazed by how good these are every time I make them and wanted to share a good meatless dish. Instead of the salsa on top, I use a can of enchilada sauce. So good!

Ingredients

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup reduced fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Praline French Toast

I made this for our Neighborhood Christmas Brunch.  We love pecan pie and this was so tasty.  

Praline French Toast  (Serves 8)
8 eggs

1-1/2 cups half and half

1/3 cup maple syrup

1/3 cup packed light brown sugar

10 to 12 slices soft bread, 1 inch thick, cut into cubes-whole wheat was delicious

Topping:1/4 cup butter

1/4 cup packed light brown sugar
1/3 cup maple syrup
1 cups chopped pecans

Generously butter a 13 x 9 inch casserole dish. Mix the eggs, half and half, maple syrup, and sugar in a large bowl.  Mix the bread cubes with the egg mixture and place in the prepared casserole dish.  Cover with plastic wrap and let soak overnight in the refrigerator.
Preheat the oven to 350º degrees F. Remove the casserole from the refrigerator.
Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.

Serve with whipped cream and fruit.  Bananas are awesome, but so are strawberries!

Coconut Shrimp

Coconut Shrimp is just plain heavenly.  We ate these yesterday with Allison's- Tom Kha Gai.  Scrumptious!  We like to use the Jumbo raw shrimp and butterfly them.  

Ingredients

• 1 egg
• 1/2 cup all-purpose flour
• 1/2-1 tsp cayenne (your preference)
• 2/3 cup 7 Up
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 3 cups flaked coconut
• 40 shrimp
• 3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, 7 Up, cayenne and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/7 Up batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.  (We never refrigerate these, just put them right into the hot oil.)
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Our Favorite Dipping Sauce

1/2 cup  Apricot Pineapple Jam
1/4 cup honey
1/4 cup Spicy Brown Mustard- or whatever type you have- Dijon is good
1/8 tsp ginger powder

Mix it all up.  Warm it up if you like.  Serve with Coconut shrimp, egg rolls, chicken nuggets.  My kids love it over rice!

Marmalade Dipping Sauce

Our Favorite Dipping Sauce

1/2 cup  Apricot Pineapple Jam
1/4 cup honey
1/4 cup Spicy Brown Mustard- or whatever type you have- Dijon is good
1/8 tsp ginger powder

Mix it all up.  Warm it up if you like.  Serve with Coconut shrimp, egg rolls, chicken nuggets.  My kids love it over rice!

Egg Rolls

Egg Rolls

2 c. chopped chicken breast.  I fry it in a little oil with garlic salt then chop it up.

1 garlic clove

After chicken is cooked add:

1 c. chopped green onion

1/2 tsp. pepper
1/2 tsp. salt
1 Tbl. sugar
31/2 Tbs. soy sauce
1/2 lb bean sprouts
1/2 c. shredded carrots
1 head thin sliced cabbage
1 egg slightly beaten

Cook until cabbage is softened.  Let mixture cool.  Using egg roll skins- form into rolls following directions on package.  Deep fry.  Makes about 21 Egg Rolls.

Pumpkin Waffles- from One Lovely Life.  Delicious served with Buttermilk Syrup.  Nice change from the usual.

Ingredients:
2 1/2c flour (I used whole wheat)
1/3c packed brown sugar
1 Tbsp cinnamon
1 tsp ginger
1/4tsp cloves
1/2tsp salt
2 1/4tsp baking powder
1 tsp baking soda
2c buttermilk (or 2c regular milk with 1 Tbsp vinegar)
1c pumpkin puree (fresh or canned)
6 Tbsp canola oil
4 eggs, separated- or just toss it all in- it won't be as fluffy

Directions:
Sift together flour(s), sugar, spices, salt, baking powder, and baking soda. Set aside. Combine buttermilk and pumpkin. Stir in canola oil and egg yolks. In a large, clean glass or metal bowl, beat egg whites with a hand mixer or beater until you have stiff peaks (meaning that when you lift the beater out of the bowl, the mixture stays pointy. As in a peak. That is stiff.)

Stir dry ingredients into pumpkin mixture till just combined. Fold in egg whites. Cook waffles in waffle iron according to manufacturer’s directions.

Greek Pastitsio Casserole Style

*Serves 6

INGREDIENTS:
12 ounces penne pasta
1 pound ground turkey or ground sirloin
1 1/2 cups chopped yellow onion (from about 1 large onion)
5 garlic cloves, finely minced
3/4 teaspoon salt
2 tablespoons all-purpose flour
8 ounces light cream cheese
2 cups milk, 1% of skim work great
1/8 teaspoon nutmeg
1 (14.5-ounce) can diced tomatoes, drained- I used two cans of tomatoes, did not drain them and added no milk
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:
Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.

In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.

While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.

Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.

Recipe Source: adapted from My Recipes (a Cooking Light recipe

Deep Dish Cookies

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 cups all purpose flour
• 1 1/2 cups semi sweet chocolate chips-we used the mini choco chips to spread the Love!

1. Preheat oven to 350
2. Spray your muffin top pan generously with cooking spray. Set aside.
3. In your stand mixer, cream together butter and both sugars until light and fluffy.
4. Add in your eggs, one at a time and vanilla. Mix on medium until combined.
5. Turn mixer to low and add baking soda, salt and flour.
6. Stir until just combined.
7. Stir in your chocolate chips and mix until incorporated.
8. Press 1/4 cup dough into each cavity in the pan.
   Bake approx 12 minutes until edges are golden.
9. Let cool in pan 11-13 minutes.
10. Gently loosen sides with knife and twist out, or flip pan over onto cooling rack to remove cookies.
11. Repeat with remaining dough.

Makes 9-10 deep dish cookies. Serve warm. Top with ice cream. To reheat cookies, place on a microwave safe plate for 15 seconds.

If you don’t have a muffin top pan, you can still make these cookies.  Bake on a parchment lined baking sheet for 8-9 minutes.

You can add a Dove chocolate to the center to give it a kind of molten lava effect!

These were Heavenly!

Julia's Beef Bourguinon

Yummy!!!
Julia's Beef Bourguinon

6oz chunk of bacon (have yet to find this...I use thick cut)
1 T olive or vegetable oil
3 lb lean stewing beef cut into 2 inch cubes
1 sliced carrot (used 2)
1 sliced onion
1 t salt 1/4 t peppre
2 T flour
3 C full bodied red wine or grape juice
2-3 C beef stock
1 T tomato paste
2 cloved mashed garlic
1/2 t thyme
1 crumbled bay leaf

18-24 pearl onions, peeled
1 1/2 T butter
1 1/2 T oil
1/2 C beef bouillon
Herbs for bouquet: 4 sprigs parsley, 1/2 bay leaf, 1/4 t thyme tied in cheesecloth

2 T butter
1 T oil
1/2 lb fresh mushrooms, wash, dried, whole, sliced or quartered

Boiled potatoes for serving.

Take chunk of bacon and remove rind, cut bacon into strips 1/4 inch thick and 1 1/2 inches long.  Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water.  Drain and dry.

Preheat oven to 450.

Saute bacon in a 9-10 inch fireproof casserole (enameled cast iron works great) in the 1 T oil for 2-3 minutes to brown lightly.  Remove to a side dish with a slotted spoon.  Continue to heat oil until almost smoking before sauteing beef.

Dry beef in paper towels; it will not brown if it is damp.  Sate a few pieces at a time, in hot oil and bacon faut until nicely browned on all sides.  Add it to the bacon on the side.

In the same fat, brown sliced carrot and onion.  Pour off the sauteing fat.

Return beef and bacon to the casserole and toss with the salt and pepper.  Then sprinkle on the flour and toss again to coat the beef lightly with the flour.  Set casserole uncovered in middle position of the preheated oven for 4 minutes.  Toss the meat and return tot he oven for 4 more minutes. (This browns the flour and covers the meat with a light crust.)  Remove casserole and turn oven down to 325.

Stir in the wine or juice and enough beef stock so that the meat is barely covered.  Add the tomato paste, garlic, herbs, and bacon rind.  bring to simmer on top of the stove.  Then cover the casserole and set in lower third of oven.  Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when for pierces it easily.

While beef is cooking, prepare onions and mushrooms.

(Brown -braised Onions) Add 1 1/2 T butter and 1 1/2 T oil to saute pan (or enameled skillet) over medium heat. When the butter and oil are bubbling, add onions and saute for about 10 minutes, rolling the onions about so they will brown as evenly as possible.  Be careful not to break their skins.  You cannot expect to brown them uniformly.  Pour beef bouillon, salt and pepper to taste and add the herb bouquet.  cover ans simmer slowly for 40-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.  Remove herbs. Set aside.

(Sauteed Mushrooms)On high heat, melt butter and oil.  As soon as the butter foam has begun to subside, add the mushrooms.  Toss and shake the pan for 4-5 minutes.  During their saute the mushrooms will at first absorb the fat.  In 2-3 minutes the fat will reappear on their surface, and the mushroom swill be gin to brown.  As soon as they have browned lightly, remove from heat. Set aside.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.  Wash out the casserole and return the beef and bacon to it.  Distribute the cooked onions and mushrooms over the meat.  Skim the fat off the sauce.  simmer sauce for a minute or two, skimming off additional fat as it rises.  you should have about 2 1/2 C of sauce thick enough to coat a spoon lightly.  If too thin, boil it down rapidly.  If too thick, mix in a few tablespoons of stock.  Tast carefully for seasoning.  pour sauce over the meat and vegetables. Cover casserole and simmer for 2-3 minutes.

Serve over or next to boiled potatoes.

Key Lime Cheesecake

I made this recently for my annual Christmas brunch.  My family loved it.  Rich and creamy, sweet and sour.  It takes a little time- but it is so worth it.


Key Lime Cheesecake

Ginger Crust:
1 1/2 C ginger snaps crushed finely     
4 T unsalted butter (1/2 stick)

Preheat oven to 375.  Mix cookies and butter, press in a 9 inch spring form pan, place pan on a cookie sheet and bake for 8-10 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Cheesecake:
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar                        
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour   
5 eggs
2 egg yolks               
1/2 cup sour cream

Increase oven temperature to 500 degrees F.  With an electric mixer, combine cream cheese, sugar and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200  and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

Key Lime Pie Custard:
4 eggs                   
1 1/2 C sugar
3/4 C key lime juice           
1 t finely chopped lime zest
8 T unsalted butter (1 stick)

 Fill a med saucepan 1/2 full of water and bring to a boil.  Meanwhile in med stainless steel bowl whisk eggs and sugar until smooth. Stir in lime juice and zest.  Cook over boiling water until thick, then wisk in butter.  (Usually turns out yellow, more authentic that way.)  When cooking don’t allow water to touch bowl, just steam.  Spread on top of cheesecake, warm or cool.  Let cool for a few minutes then spread plastic wrap right on key lime custard to prevent hard film from forming. Place in fridge a minimum of 5 hours.  Over night is best. To serve, slice with a knife dipped in hot water and wiped with a clean cloth.