Cheese Enchiladas

These are very good!  Vegetarian, but definitely not vegan.  Below I am listing the ingredients for a half and full batch.  Enjoy!

Ingredients for 8 Enchiladas:
-15 oz. tomato sauce
-1 cup water
-1 tsp chili powder
-1 garlic clove, minced
-1/2 tsp oregano
-1/4 tsp cumin
-8 (8 inch) tortillas
-2 cups (8 oz.) Monterrey cheddar, shredded
-1 1/4 cups (5 oz.) cheddar, shredded
-1 medium onion, chopped
-1/2 cup (4 oz.) sour cream or plain Greek yogurt
-2 tbsp fresh parsley, chopped
-1/4 tsp pepper
-1/4 tsp salt

Ingredients for 16 Enchiladas:
-30 oz. tomato sauce
-2 cups water
-2 tsp chili powder
-2 garlic cloves, minced
-1 tsp oregano
-1/2 tsp cumin
-16 (8 inch) tortillas
-4 cups (16 oz.) Monterrey cheddar, shredded
-2 1/2 cups (10 oz.) cheddar, shredded
-2 medium onions or 1 large onion, chopped
-1 cup (8 oz.) sour cream or plain Greek yogurt
-4 tbsp fresh parsley, chopped
-1/2 tsp pepper
-1/2 tsp salt

Extras for Serving:
-shredded lettuce
-black olives
-sour cream
-crushed tortilla chips
-pickled jalapenos or banana peppers

Process:
1. Preheat oven to 350 degrees.
2. In a large saucepan, combine tomato sauce, water, chili powder, garlic, oregano and cumin.  Bring to a boil and simmer for about 5 minutes.
3. Spread tortillas over work surface and spoon about 2 tbsp of the cooked sauce onto each tortilla.
4.  In a mixing bowl, combine cheeses, onions, sour cream, parsley, salt and pepper.
5. Place 1/3 cup of cheese mixture on each tortilla, roll up the tortillas and place seam side down in a 9 x 13 inch baking dish {for 8 enchiladas or two 9 x 13 inch baking dishes for 16 enchiladas}.
6. Pour remaining sauce over the tortillas.
7. Bake for 30 minutes.
8. Enjoy!

Mojito Grilled Chicken

This is one of my favorite chicken recipes to make in the summer when my mint is plentiful.

You can bake this recipe in the oven, about 1 hour on 350 degrees; which is what I did in the images below {it turned out to be a rainy day and I didn't feel like braving the rain}.  But it really is so awesome done on the grill!

Ingredients:

-4 tbsp fresh mint, chopped

-3 tbsp lime juice {you could substitute lemon juice, although lime is used in a real mojito}

-2 tbsp oil or other oil

-2 tbsp light rum or orange juice

-2 tsp grated lime zest {just the outer peel, the pith (white part) is bitter}

-4 chicken breasts {or about 2-3 lbs. other chicken pieces}

-1/2 tsp salt

-1/2 tsp pepper

Process:

1. Combine mint, lime juice, oil, rum, lime zest, salt and pepper.  Mix well or blend/puree.

2. Place chicken in an airtight container or large sealable bag.  Toss to coat.  

3. Refrigerate at least 8 hours, preferably 2-5 days before grilling.
4. Prepare grill and grill chicken until the internal temperature reaches 165 degrees.
Or bake in a 350 degree oven for about 1 hour.

Enjoy!

Crockpot Mongolian Beef

This is a tasty recipe.  I adapted this recipe from a Food Network recipe for Mongolian Beef Sandwiches with Black Bean Aioli.

Ingredients:

-2 to 3 lbs. beef roast

-1/2 cup canola oil

-1 tbsp sesame oil

-1/2 cup soy sauce

-1/2 cup red wine {you could probably substitute beef broth or maybe even chicken stock}

-2 tbsp minced garlic

-1/2 cup sliced scallions {about 1-2 bunches}

-1/2 tbsp pepper

Process:

1. Heat a skillet to medium-high heat and sear roast on all sides.

You're not looking to cook the roast, but to put a good golden sear on the outside for added flavor.  You'd be surprised how much better a crockpot recipe tastes when you take a little extra time to do this.

2. Combine canola oil, sesame oil, soy sauce, wine and garlic.  Mix well.

3. Add scallions and mix well. Set aside.

4. Place a cutting board on a kitchen towel, place the roast on the cutting board and allow the roast to rest for about 10 minutes.
5. Slice roast against the grain in slices about 1/4 inch thick.

6. Add sliced beef to crockpot mixture.

7. Turn crockpot to low and allow to cook for 6-8 hours or on high for 3-4 hours.

Enjoy beef and sauce over rice!

Crockpot Chicken Gyros with Tzatziki Sauce

These were REALLY good and super easy to put together.  

I found this keeper from Six Sisters Stuff!  

You could mix together the Tzatziki sauce, refrigerate and then mix together the chicken ingredients in the crockpot and refrigerate overnight to start the next morning.

Gyro Ingredients:

-1 lb. boneless skinless chicken {I used boneless, skinless chicken tenders}

-3 garlic cloves, minced

-1/4 cup lemon juice

-1 onion, diced

-1/4 cup water

-1 tbsp olive oil

-2 tbsp red wine vinegar

-1 tsp oregano

-1/4 tsp allspice

-1 tsp lemon pepper

Tzatziki Sauce Ingredients:  

{I used half of the original recipe and it was plenty}

-16 oz. plain yogurt {I used greek yogurt}

-1 average sized cucumber, seeded & chopped {I used 1/2 a seedless or english cucumber}

-2 cloves garlic, crushed

-1 tsp red wine vinegar

-1/2 tsp lemon juice

-1/4 tsp dried dill weed

-salt, pepper and olive oil to taste

Process:
1. Spray crockpot with nonstick cooking spray.

2. Place chicken into crockpot.

3. In a small bowl, combine garlic lemon juice, onion, water, oil, vinegar, oregano, allspice and lemon pepper.

 Mix well.

4. Pour mixture over chicken, cover and cook on low for 6-8 hours or on high for 3-4 hours.
{You can shred the chicken before serving although it pretty much falls apart anyway.}

Meanwhile make sauce:
1. In a medium-small bowl combine yogurt, garlic, vinegar, lemon juice, dill, salt, pepper and oil.

 Mix well.

 2. Add chopped cucumber.

 Mix well.

3. Transfer Tzatziki to a serving bowl, cover and refrigerate at least 30 minutes before serving {up to 1 day in advance}.

Enjoy the chicken in fresh pita bread with thinly sliced red onion, tomato, cucumber and the Tzatziki sauce.

Ham & Potato Casserole

This is a super simple and incredibly hearty dish.  

I would compare it to my mom's awesome Cheesy Potatoes; but in the form of a main dish.  Its fantastic with a fresh side salad and fresh fruit!  Enjoy!

I found this original recipe from Taste of Home.

Ingredients for Casserole Base:

-32 oz. frozen cubed hash brown potatoes

-2 cups cubed or shredded cooked ham {I used leftover ham I'd frozen after a previous meal}

-16 oz. sour cream

-1 1/2 cups shredded cheese

-10 3/4 oz. condensed cream of chicken or cream of mushroom soup

-1/2 cup butter, melted

-1/3 cup green, white or yellow onion

-1 tsp salt

-1/2 tsp pepper

Ingredients for Topping:

-2 cups crushed cornflakes {I substituted crushed pita chips, for extra crunchy topping, you could use crackers too}

-1/4 cup melted butter

Process:

1. Combine all casserole base ingredients.

 Mix well.

2. Spread mixture evenly in a greased 9 x 13 inch baking dish.

3. Crush flakes or chips in a large bag with a rolling pin.

4. In a bowl {I used the same bowl} mix crushed flakes or chips with 1/4 cup melted butter.

5. Spread flake/chip mixture evenly over the surface of the casserole.

6. Bake, uncovered at 350 degrees for 1 hour; or cover and refrigerate until ready to bake, up to 1 day in advance.  
Enjoy!

Crockpot Bacon Cheeseburger Chowder

This is a super tasty and very easy crockpot chowder.  Fantastic for one of these beautiful spring days, get it mixed up the day before or the morning of and let it cook throughout the day.  

Ingredients:

-1 lb. ground beef

-1 cup diced onions {I used my garden onions, that I sliced in the food processor and froze for using throughout the winter}

-2 cups shredded cheddar cheese {I like sharp cheddar}

-5 strips bacon, cooked and crumbled {I used about 1/2 cup real bacon bits/pieces}

-1/2 cup celery, chopped {2-3 stalks}

-1 cup chopped or shredded carrot {about 1 large carrot}

-2 cups potatoes, cubed {I used 3 small}

-8 oz. cream cheese, cubed

-4 cups chicken, vegetable or beef broth {32 oz.}

-1/4 cup flour {I used corn flour}

-1 cup milk

-3 to 4 garlic cloves, minced {I used 2 tsp minced dried garlic}

-1 tsp salt

-1/2 tsp pepper

Process:
1. Brown ground beef, rinse and drain of all grease.

 2. In crockpot, combine celery, carrot, potatoes, broth, flour, garlic, salt and pepper.

I browned the frozen onions and then roughly chopped them before adding to the crockpot.

 3. Add drained beef, bacon, onions and cream cheese.

 4. Stir well.

 5. Cover and cook on low for 7-8 hours.

6. About 10-15 minutes before serving mix in milk and cheese.  Recover and cook for the remaining 10-15 minutes and enjoy!
{I forgot to take pictures just before serving; but it looked great and tasted fantastic!}