Enchiladas

Enchilada Filling

2 Chicken Breasts 1 Ranch Steak 1 can Diced Tomatoes 1 packet Taco Bell Taco Seasoning 1 tsp Chile Powder 1/2 tsp Cumin 1/2 tsp Smoked Paprika Vegetable Stock 2cups Presoaked Beans (Pinto) 1 can Black Beans (optional) 1 can Cream of Chicken Soup From: Made up as I go.

-Presoak Beans the night before -Early in the day of the meal, start a crock pot on high heat -Put everything in this list in the crock pot, and use enough veg stock to cover everything. Allow to simmer for the day. -Check doneness of beans about 2 hours before dinner is served. If they are still a bit al dente take out the meats and pour all the fluid and beans into a pot. Add veg stock if needed and boil the beans until they become tender. -Preheat Oven to 425 -Shred Chicken. Combine with some of the mixture from the beans (by the time they were done, the fluids were very reduced to a syrupy texture) and a fair amount of cheese. Stir in the can of Cream of Chicken soup. This should result in a fairly stiff mixture of all these ingredients. Should not be watery or very loose. -Dice beef. Combine with some of the mixture from the beans, and a fair amount of Cheese. Add in some black beans for extra flavor.

Enchilada Assembly

Recipe Enchilada Fillings, Beef and Chicken 2 large cans Enchilada sauce, Red or Green LOTS Cheese, Mozzarella and Cheddar 30ct bag Tortillas 2 Glass Baking Dishes From: Various sources

-Pour some Enchilada sauce in the two glass baking dishes, making a thin layer in the bottom. -Pour more on a dish -With clean hands, rub enchilada sauce from the dish into each tortilla, back and front as you go: -Fill each moist tortilla with some filling. Roll it up and place it seam side down in the dish. -Continue this until the mixture is gone. I used a smaller dish for beef enchiladas, and a larger dish that I filled completely with chicken enchiladas. -pour more enchilada sauce on the enchiladas, until they are almost completely submerged in it. -Cover generously with cheese. -Bake until heated through and cheese is bubbly. Makes good leftovers.

Red Beans and Rice with Andouille

This was very delicious. Only used about half between the four of us. Cut back a little on the cayenne if you do not like heat. Salt it fairly liberally at the end, since it will be slightly bland until you do so.

Red Beans and Rice with Andouille (adaptations in blue)

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Yields: 10 servings (Leftovers!)

Prep Time: 20 minutes (and an overnight soak

Cook Time: 1 hour 30 minutes

Original Recipe Source : On Cooking, Third Edition

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Suggested Hardware:

Cutting board and SHARP knife

Stock Pot

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Ingredients

1 lb of red kidney beans (Pinto Beans), soaked overnight, drained 5 Bay Leaves 2 teaspoons dried thyme 2 teaspoons dried oregano ½ teaspoon cayenne pepper ½ teaspoon black pepper one gallon of water

Smoked ham hocks (didn’t have ham hocks. Used a teaspoon of bacon grease. Wishing I could give it more ham flavor) 1 pint of celery, small dice (Doubled, since less ham flavor, same for all other veg) 1 pint of onions, small dice 1 cup of green bell peppers, small dice 4 Garlic cloves (used packaged minced garlic) 1 pound of Andouille, sliced on the bias ¼ inch (6mm) thick (Was not a full pound, substituted Chorizo) Simmered Rice, 2 pints

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1. Combine the spices in the left column and set aside
2. In a heavy bottomed saucepot (I used a stockpot) combine the gallon of water with the ham hocks, beans, celery, onions, bell peppers, garlic and spices.
3. Bring to a boil. Reduce heat and simmer for one hour.
4. Remove the ham hocks from the pot. Separate the meat from the bones and discard the skin, bones, and cartilage. Cut the meat to a medium dice. Add the meat (I omitted all steps relating to the ham hocks, since I had none)and andouille to the slices to the pot and simmer, stirring often, until the beans are very tender and begin to break up, about 30 minutes. Add more water if necessary to prevent beans from burning.
5. Remove the bay leaves and adjust the seasonings.
6. To serve, mound a portion of the rice on a soup plate, and ladle the red beans around it.

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Special Notes

• If served as indicated, not adjusted: Per serving (1/10th of recipe): Calories: 430 | Total fat: 17g | Saturated Fat: 6g | Cholesterol: 45mg | Total Carbohydrates: 48g | Protein: 21g | Vitamin C:30% | Calcium: 10% | Iron: 30%

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