Thursday, October 29, 2009

Crockpot Enchiladas

I got this from a friend years ago and just re-found it! YUM! We served with guac, salsa, sc, black beans and spanish rice.

Crockpot Enchiladas
1 lb. ground beef, cooked (
1 medium onion, sautéed
1/2 tsp. Adobo seasoning
1/2 tsp. salt
1/2 tsp. pepper
4 whole wheat flour tortillas
1 can corn, drained
1 10-oz. can enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheddar or Mexican blend cheese
sour cream
In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.

Sunday, October 11, 2009

turkey meatball subs

These were really really really good. So worth the work. The sauce is so delicious! YUM! Though the original recipe says 1 tbsp of garlic salt WAY too much, i halved that and had double the recipe, so i think she meant to say 1 tsp!

Turkey Meatball Subs

For Red Pepper Sauce:
1 Tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced or pressed
2 large red peppers, roasted (or large can of roasted red peppers)
1 large (28 oz) can whole tomatoes, lightly drained and coarsely chopped
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
1 tsp crushed chili peppers
1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
For Meatballs:
1 lb. lean ground turkey or beef (we like Shady Brook Farms turkey)
1 Tbsp garlic salt
2 tsp parsley, minced
1 tsp ground pepper
1 Tbsp oil

3 sub rolls
3-4 slices deli provolone cheese, sliced in half

-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside
-In large saucepan, over medium heat, heat oil
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining sauce ingredients, stirring to combine and cover.
-Meanwhile, in medium bowl combine meat, onion, and spices.
-Form 3-in wide balls with mixture.
-Heat oil in a large non-stick pan over medium-high heat.
-Place meatballs in pan so that none are touching.
-Cook, not moving, until side is well browned (about 5 min).
-Rotate each meatball 1/4 turn and brown each side before turning again (about 3-min per side)
-Make sure meatballs are cooked through and add to red pepper sauce.
-Cut open sub rolls along side and place, open faced, on baking sheet.
-Scoop out a bit of the bread from the bottom of the sub roll to make room to rest the meatballs.
-Turn broiler on high setting.
-Spoon three meatballs (or as many as you'd like) onto the roll and spoon over some additional sauce.
-Place 2-3 half slices of provolone on top of meatballs and place the baking sheet into the oven.
-Cook until cheese has melted to desired gooeyness (<-- that's a technical word).
-Remove from oven, plate and half.

Original Recipe HERE

Chicken Lime Tacos

I've made these several times and they are always a big hit. Enjoy!

1 1/2 lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Original recipe found here.

Saturday, October 3, 2009

Our Favorite Beef Chili

1 lb. beef for stew
1 cup chopped onion
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 cup green pepper
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (8 oz) can tomato sauce
2-3 tsp of chili powder
1/2 tsp dried basil
1/4 tsp pepper

Cook beef, onion, and garlic in pan until onion is tender. I put this mixture in the crockpot on low one day before I want to serve the chili. This might be unnecessary, but I like the beef to be very tender. In the morning I pull apart the beef and add all the other ingredients. Cook on low for 6-8 additional hours. I always double this recipe.
Optional: serve with sour cream, cheddar cheese, and fritos.