Black Bean & Cheese Enchiladas

by

Morwen

Though this meal is scrummilicious, it can be exhausting to make...or at least I find it exhausting sometimes.  But I make my own tortillas, enchilada sauce and re-fried beans, so that is why it's so labor intensive.  This meal goes well with Spanish Rice and Lettuce.

  Enchiladas

22 Tortillas (see HERE)

16 oz Cheddar Cheese, shredded

Black Bean Re-fried Beans - 4 cans or homemade (see recipe below)

Red Enchilada Sauce (see recipe below)

Sour Cream

2 9x13 Glass Casserole Pans

  Pour a 1/2 cup of Sauce in the bottom of each pan.  On each tortilla, spread approx. 3 TBSP of Beans down the center.  Sprinkle with a little Cheese and roll.  Place in pan (11 in each) and cover with the rest of the Sauce.  Sprinkle  with Cheese and bake on 350° on for 30 minutes.  Serve with Sour Cream. 

  Black Bean Re-fried Beans

6 cups cooked Black Beans

1/2 cup Hot Water

1 TBSP Coconut Oil

1 tsp Salt

1 TBSP Chili Powder

  Into a blender, put 3 cups of Black Beans, Water, 1/2 TBSP Coconut Oil, 1/2 tsp of Salt  and blend until smooth.  Dump into a medium sized bowl.  To the bowl add the other 3 cups of Beans and mash well with a potato masher.  Add the other 1/2 TBSP of Coconut Oil, 1/2 tsp Salt and the Chili Powder.  Mix well and use.

  Red Enchilada Sauce

6 oz. Tomato Paste

6 cups Water

1/4 cup Oil

1/4 cup Flour

2 TBSP Chili Powder

  In a measuring pitcher, measure out the 6 cups of Water.  Add the Tomato Paste and mix thoroughly.  In a large saucepan, heat the Oil for 3 minutes on medium heat.  Add the Flour and Chili Powder, whisk thoroughly.  Gradually add the Water/Tomato Paste mixture and whisking all the while 'til it is all incorporated.  Cook until it begins to boil, whisking every few minutes.  Use and Enjoy.

And I think that covers everything.  Please do not hesitate to ask questions!!

See ya!

Savory Chicken

by

Morwen

  This is a meal we have quite frequently, so frequently that I used to detest it.  However, I have begun to like it lately.  I unfortunately don't have a picture for this either.

  #8 Chicken Breasts

   Wash, trim and place in slow cooker.

  1 medium Onion, thinly sliced

  2 cloves Garlic, minced

  Sprinkle over meat.  

  1 cup Oil

  1/2 cup Vinegar or Lemon Juice *

  2 tsp Honey

  1 TBSP each Oregano, Basil and Paprika

  2 ½ tsp each Dry Mustard and Black Pepper

  1 TBSP Salt

  Mix thoroughly in a bowl and pour over meat and onions.  Cover and cook on low: 8-9 hours.  Serve as a sandwich spread with Mayo, or over rice.  Both ways taste scrummy!

  *It has been many years since I have used Lemon Juice, so I don't remember how it tastes, but Apple Cider Vinegar is my normal choice and for something a little more special tasting, I used Balsamic Vinegar.

 

Nacho Casserole

by

Morwen

  My humblest apologies all!  *bows so low my nose touches my knees*  Mairwen and I have been crazy busy and we just haven't had time to post.  Even my personal blog has suffered.  

  Today I will be sharing a family favorite.  I don't have a picture, but this is a delicious casserole.  It was originally a layered dish, but that became too much hassle, so we just mix everything together!

  3# Ground Turkey (you can use any meat you'd like.  I prefer Gr. Beef.)

  1 ¼ cups Chopped Onion

  2 cloves Garlic, minced

  1 cup Sour Cream

  8 oz. Tomato Sauce

  7 oz. Chopped Gr. Chilies

  6 oz. Tomato Paste

  4 oz. Black Olives, sliced

  20 oz. Tortilla Chips, coarsely crumbled

  12 oz. Monterey Jack Cheese, shredded

  Brown the Gr. Meat, Onion and Garlic together, drain.  

  Mix together Sour Cream, Tomato Sauce, Gr. Chilies, Tomato Paste, Black Olives and Tortilla Chips.  Add drained Meat mixture.  Spread in a greased 9x13x2" glass baking dish.  Cover with Aluminum foil and bake on 350° for 20 minutes.  Remove Aluminum foil, sprinkle cheese on top and pop back in the oven for 10 minutes or until cheese is melted.  Enjoy!!

Note: This is also a great freezer meal.  In that case, put the cheese on before freezing and bake for 1 ½ hours.

Bacon Cheeseburger Pasta

This recipe came from an issue (I don't remember which), of Quick Cooking.  It is simple, easy to prepare, and very delicious.  The only change that I make to it, is making my own Tomato Soup, using:

1/4 cup Butter
1/4 cup Flour
3 oz. can Tomato Paste
1 1/2 cups Water 

Melt Butter in a Cast Iron skillet.*  Meanwhile, thoroughly mix Tomato Paste and Water in a measuring pitcher.  When Butter is melted, whisk in Flour until thoroughly combined.  Then add the Water/Tomato mixture about 3 Tablespoons at a time whisking continually.  By adding it a few Tablespoons at a time, it thickens more quickly.  It is done when all the Water/Tomato mixture is stirred in and it is bubbling rapidly.  It should be the consistency of a thick gravy.  Then just replace the Tomato Soup in the recipe with what you have just made.

*You do not have to use a Cast Iron skillet, it just gives the Soup mixture the best taste.

Creamy Mushroom Pasta

                                By Mairwen.

• 2# pasta.
• 1 large onion, chopped.
• 1 pkg. mushrooms, chopped.
• 3 cloves garlic.
• about 2 1/2 c heavy cream. ( you can use milk instead. But it wont be as creamy.)
• 1c grated parmesan cheese.
• 3T flour.
• olive oil.
• 1/2 stick of butter.
• salt.

Cook pasta until its done. Set aside.
In a large skillet brown mushrooms, once done place them in a bowl. Add olive oil, onion and garlic in skillet and cook until lightly golden brown. Once done place them in the bowl with the mushrooms. Add butter in the skillet and whisk in four until thick. Whisk in cream. Stir well to make sure it doesn't clump. Add a big pinch of salt, mushrooms and onions back to skillet and cook for about 5 minutes. Remove from heat and stir in cheese. Toss pasta in sauce and serve.

Taco Mountains

by Morwen

  Taco Mountains are a standard 'go to' in our house.  They are simple, easy and I think that they taste good!  Others in my family don't.  

  The basic ingredients are:

Rice

Black Beans

Lettuce (shredded)

Green Onions (chopped)

Green Peppers (chopped)

Cheese (shredded)

Ranch Dressing (recipe below)

  

  You can add many other things.  Some of our favorites are:

Tortilla Chips (crushed)

Salsa

Olives (sliced)

Hot Sauce 

Parmesan Cheese 

  For this meal you just prepare the ingredients, put them on the table, scoop onto your plate, drizzle dressing over all and eat it!

Ranch Dressing

1 cup Mayo

3/4 cup Buttermilk

2 tsp Dried Parsley

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Ground Black Pepper

1/4 tsp Salt

  I hope you all enjoy this dish!

Chili

Hello everyone! It's me Mairwen. It's just coming out of the cold months. But sometimes we still need that warm and hearty meal, to warm us up. One of my favorite meals is a big bowl of chili. Just right for the cool nights. It's not your typical chili recipe but it's my family's favorite.

Here's what you need.

• 1lb ground beef.
• 2 small cans of fire roasted tomatoes.
• 1 small can of salsa style tomatoes, (If you don't have them then you can use salsa)
• 1 yellow onion, diced.
• 1 large can light red kidney beans.
• 3 pkgs of taco seasoning. (Yep that's right. Taco seasoning, not chili seasoning)
• water.

In a large skillet, brown the ground beef. Add taco seasoning and cook for 2-4 minutes longer. Remove from heat. In a large sauce pan add remaining ingredients, and beef mixture. Mix in enough water to make it the thickness you like. Cook over medium heat until onion is tender. Serve with sour cream and crackers. Enjoy!