Vegan Enchiladas

2-3 cups cooked white rice (I used long grain)
1 bell pepper
1 onion
1 can refried beans
1 can enchilada sauce
1 cup salsa
1 cup corn
1 can black beans
corn tortillas
cooking spray
optional: 1 chopped tomato

~So, the original recipe didn't call for rice or corn, but I like those and added them in. You don't have to and it will still taste good.

Preheat oven to 350. Dice and saute onions and pepper in hot oil to soften. Spray bottom of a casserole dish with cooking spray and layer tortillas (I did 6 for a 9 x 13 pan), just make sure to cover the bottom. Warm refried beans on stove or in microwave so they'll spread easily and spread over the tortillas. Spread half the onions and pepper, half of the salsa, and half of the corn on top. Next, put another layer of tortillas on top. Rinse beans and spread on the tortillas with rest of onions, salsa, rice, corn, and chopped tomato. Pour 1/4 - 1/3 enchilada sauce on this. Then, top with one last layer of tortillas. Pour the rest of the enchilada sauce over the whole thing. (It says to just pour the whole can on top, but I think it would taste even better with a little inside.)

Bake, covered for 35-45 minutes or until hot and bubbly. Can serve with sour cream (or vegan sour cream if you have any). They say if freezes really well, too.

Pork with orange sauce

I tried this last week, and Michael says it's his new favorite.

2 c cooked long grain rice
2 tsp cornstarch
1 tsp sugar
1 tsp ground ginger
1 tsp grated orange peel
1 c orange juice
1 tsp soy sauce
2 celery ribs, chopped
2 medium carrots, thinly sliced
1/4 cup lightly salted cashews
1 Tbsp canola oil
2 c cubed cooked pork
1/2 c chow mein noodles
1 green onion, sliced

In a small bowl, combine the cornstarch, sugar, ginger, and orange peel. Stir in orange juice and soy sauce until smooth; set aside.

In a large skillet or wok, stir-fry the celery, carrots, and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork, heat through. Serve with rice, top with noodles and onion.

This comes from Taste of home magazine (April & May 09). I didn't add the chow mein noodles to mine because I've never been a big fan. I guess they crunched some numbers and this meal comes out to about $1.54 per serving (serves 4 by the way).

EL Pollo Loco Chicken

El Pollo Loco Chicken

1 cup White wine vinegar
1 cup Olive oil
1/2 cup White wine
1 tbls. Oregano
1 teas. Thyme
3 tbls. Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce

Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until
done.


My comments:

To make this taste like real El Pollo Loco chicken I have to doctor the recipe slightly. This recipe is a GREAT jumping off point. It works great as is. Again, I have served this at many functions with people begging for the recipe. It also helps that Jason is great on the grill. Don't over cook these.

I usually add citrus to the recipe because I think that is what I like best about El Pollo Loco's chicken. I will add the juice of a lemon, lime, and a clementine(you can use an orange, just have these a lot cause kids love them). Along with most of the rind grated fine. I use my microplane and attack the skin(avoid the bitter white pulp), then slice and juice the fruit. I just use what ever citrus I have on hand and it works.

Usually don't have white wine around and will either leave it out of replace with chicken broth or white grape juice, if I have it.

Dried herbs work great.

I use boneless skinless chicken breasts. I am really particular about the type I use. I search for natural meat that has not been injected with the 10-15% of water and salt that many stores carry. I think it does not allow the chicken to absorb marinades well and I also think when they process the chicken so much it makes it really rubbery. I know it is much harder to find minimally processed chicken, but it makes a HUGE difference to me. Ok, I'll let it go.

Cider Roasted Pork Loin

I am menu planning for house guest that I am expecting on Monday. I thought I'd put my recipes up that I know are great and add the photos as I prepare them. This is my all time favorite recipe. I have served it at my gourmet cooking club to rave reviews, at many family gatherings, dinner parties, and I have multiplied the recipe and used it to serve to the whole Relief Society. I also use the brine recipe, multiplied, for my turkey at Thanksgiving. It is a fabulous recipe and very nice because most of the prep work needs to be done the day before. Here are a couple of my suggestions: buy the coriander seeds where you find the spices in bags, usually near the Mexican food in my grocery store. If you buy it in the bottles where the regular spices are you will spend much more. Stick with the kosher salt, it does make a difference. And brine overnight, you roast will be so tender. I usually serve this with rosemary red potatoes, I like to tie in the spices and either green beans or a green salad. Enjoy!




Cider-Roasted Pork Loin

From Cooking Light

Fresh herbs and sweet cider syrup combine in this savory main dish. Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat.


3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper

Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.

Preheat oven to 350°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing. Yield: 8 servings (serving size: about 3 ounces pork)

NUTRITION PER SERVING CALORIES 200(30% from fat); FAT 6.6g(sat 2.2g,mono 3g,poly 0.7g); PROTEIN 24.4g; CHOLESTEROL 67mg; CALCIUM 25mg; SODIUM 419mg; FIBER 0.3g; IRON 1.1mg; CARBOHYDRATE 9.2g Kathryn Conrad Cooking Light, OCTOBER 2004

Barbecued Chinese Lettuce Wraps

This is a simple recipe and has not too many hard to find ingredients, but I always get rave reviews. The flavors are very complex and fresh considering how easy it is. I also add a little fresh cilantro if I have it on hand (I love the stuff and put it in what ever I can). You could also add some other small diced veggies if you want to use them up.


2 cups, fresh shiitake mushrooms ( I used button mushrooms, didn’t see these other at the store now I don't even bother looking, regular mushrooms work great in this recipe)
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil (I use olive usually)
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
Romaine Lettuce

Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the romaine leaves along side. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings.

Here are a few of my tips that make this a staple at my place. First I cut all ingredients as small as I can. This allows me to get more veggies into my kids without them recognizing them. Also, I hate mushrooms, but cut very small, they add a wonderful flavor. Also I cut up all my veggies first. While I am chopping, which is a little time consuming, I put the meat in the freezer. By the time I get to the meat, it is slightly frozen and cuts tons better. This adds the benefit of throwing the cutting board in the dishwasher after all the cutting is done and no worries about meat contamination. I put romaine leaves even though the original recipe had iceberg. I think my kids like calling them tacos. I know it is crazy, but I get a lot less complaints. I usually by the romaine at Costco and this uses quite a bit.

No picture now. Will work on it!

Cowboy Bake

COYBOY BAKE from Parenting Magazine September 2008

Prep: 20 min

Bake: 30 min

6 servings

cooking spray

1 medium onion, chopped

1 clove garlic, chopped

2 Tbs olive oil

1 lb boneless chicken breast, cubed

1 (10 oz) can tomatoes

1 cup frozen corn kernels

Pinch chilli powder

1/2 tsp salt

Pinch cayenne pepper

1 cup grated monterey jack cheese

For topping: 1 (8.5 oz) package corn-muffin mix

1. Preheat oven to 350 degrees. Coat a 9-inch pie pan with cooking spray. In a large skillet, saute onion and garlic in oil for 2 minutes.

2. Add chicken and brown, then add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 min, stirring occasionally.

Pour into pie pan, and top with grated cheese.

3. In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.

Jumbalaya

This is a family favorite that I got from Pampered Chef but with a few modifications to make it less spicy and easier.

1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1 garlic clove, pressed (sometimes I leave this out)
1 can diced tomatoes, undrained
1 cup smoked beef sausage, sliced (I use a whole package, about 1 lb.)
1 cup uncooked long-grain white rice (brown rice is good too but takes a lot longer to cook)
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon salt
if you want it spicy add 1/8-1/4 teaspoon ground red pepper
1 can chicken broth
8 ounces cooked medium shrimp, peeled and deveined (I buy frozen and thaw for the meal)
1/2 cup frozen peas or peas and carrots mix

Preheat oven to 400 degrees. Place chopped vegetables into casserole dish. Add garlic, diced tomatoes, sausage, rice and seasonings; stir. Pour broth over mixture. Cover and bake 55-60 min. or until rice is tender and liquid has been absorbed. Remove casserole dish from oven and add shrimp and peas; cover. Let stand 10 min. Enjoy!

Mom's Chop Suey

1/2 pound lean pork cut into strips
1/2 tsp. salt
1/8 tsp. pepper
2 tablespoons vegetable or olive oil
1/4 cup coarsly chopped onion
1 1/2 cup hot water
2 bouillon cubes
1 cup celery, cut lenghtwise into thin stips, then into 1 inch lengths
1 can bean sprouts, drained and rinsed (the sprouts get a tinny, canned taste)
2 teaspoons cornstarch
1 teaspoons sugar
3 tablespoons warm water
1 tablespoons soy sauce
Canned chow-mein noodles
rice

Can do early in day and refrigerate, or right before dinner.

Heat oil in large skillet, cook meat about 10 min. (sprinkle with salt and pepper). Add onion and cook 5 min or until crisp tender. Add hot water and bouillon cubes and simmer, covered 15 to 20 minutes or until meat is fork tender. Refrigerate if doing this step early in the day.

About 20 minutes before dinner:

To meat mixture add celery; bring to boil, covered. Cook 5 min. Add bean sprouts, mix lightly. Combine cornstarch, sugar, warm water, and soy sauce and stir into hot mixture. Cook 1 - 2 min. or until slightly thickened.

Serve on hot rice. Add chow-mein noodles on top.

Red Chicken Noodle Soup

This one was a winner last night so I took a picture (I'll work on presentation next time) and thought I'd submit it.

2 Cans Chicken Broth + 2 Cans water
1/2 Rotisserie Chicken, shredded (I bag and freeze the other half for another meal)
3 Carrots, chopped
1/4 C Onion, diced
2 Celery Stalks, chopped
1 Can Tomatoe Sauce
1 C Brown Rice Spiral Noodles
1 C Frozen Peas

Simmer broth, water, chicken, carrots, onion, celery and tomatoe sauce for 15 min or until crisp tender. Add noodles and cook 10-15 more min. Add frozen peas.

Lime Chicken with Rice Soup

This should really be called a casserole. With a hint of lime it tastes like chicken and rice with a twist! Something about the blend of flavors makes you keep coming back for more. I think I'd try a different long grain rice (this was Basmati) to see if it would hold it's shape a little better, but despite that, it's a delicious dinner recipe. I doubled it and had lots of leftovers!

Ingredients:
2 cans vegetable or chicken broth
1 rib celery, sliced into ½ inch pieces
2 carrots, sliced ½ inch thick
1 onion, chopped
1 bay leaf
½ pound boneless, skinless chicken breast, cut into ½ inch pieces
1 cup long-grain rice
Juice of 1 lime
1 teaspoon grated lime peel
½ teaspoon freshly ground black pepper
¼ teaspoon dried lemon thyme

1. Combine the broth, celery, carrots, onion, bay leaf, and chicken in the crockery pot. Cover and cook on Low just until the chicken is almost cooked through, 4 to 5 hours on Low.
2. Stir in the rice, cover and cook on Low until the rice is tender, 1 ½ to 3 hours.
3. Discard the bay leaf. Stir in the lime juice and peel, black pepper, and thyme. Cover and cook for 5 minutes
Makes 4 servings

Carribean Black Beans with Mango Salsa

This was delicious! And I found some great shortcuts for making it. Try Costco's Mango Peach Salsa instead of making it from scratch--any sweet salsa would probably be great. Then, I didn't end up putting it in the oven, just cooked the ingredients thoroughly on the stove and put them altogether. It turned out great and the kids loved it! (I didn't give them any salsa, mind you.) (p22 in my cookbook)

Ingredients:
2 cups chicken broth (or vegetable broth)
1 cup uncooked Basmati rice
2 Tablespoons olive oil, divided
1/2 pound chorizo sausage (kielbasa in pic)
2 cloves garlic, minced
1 cup chopped red bell pepper (not in pic)
3 cups canned black beans, rinsed & drained
1/2 cup chopped fresh cilantro (not in pic)

Salsa:

2 small mangoes
1 cup chopped red onion
2 Tablespoons honey
2 Tablespoons white wine vinegar
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground red pepper

1. Place broth in medium saucepan. Bring to a boil over high heat; stir in rice. Reduce heat to low; simmer, covered, 20 minutes or until liquid is absorbed and rice is tender.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add sausage; cook, turning occasionally, 8 to 10 minutes until browned and no longer pink in center. Remove from skillet and let cool. Cut into 1/2 inch slices; set aside. Drain fat from skillet.
3. Preheat oven to 350˚. Grease 1 1/2 quart casserole dish. Add remaining tablespoon oil to skillet; heat on medium-high, add garlic and cook for 1 minute. Add bell pepper; cook and stir for 5 minutes. Remove from heat. Stir in beans, sausage, rice and cilantro. Spoon sausage mixture into casserole dish, cover and bake for 30 minutes.
5. Chop mangoes to measure 3 cups. Combine with remaining ingredients in large bowl. Mix thoroughly.
6. Spoon sausage mixture onto plates. Serve with mango salsa.
Makes 4 servings

Garden Linguini

Here's a recipe out of my cookbook. (p31)

I used a green bell pepper instead of red and onion powder because the kids don't like onions right now. It's a fun vegetarian meal to try!




Ingredients:
8 ounces linguini or rotini pasta
3 Tablespoons olive oil
1 Tablespoon butter
1 cup sliced mushrooms
½ cup sliced onions
2 cups snow peas, cut into halves
2 cups diced zucchini
½ red pepper, cut into strips (optional)
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
½ cup Parmesan cheese

Cook linguini as directed on package; drain. Set aside. Heat oil and butter in saucepan; sauté mushrooms, onions, snow peas, zucchini and bell pepper, if desired, until crisp-tender. Remove saucepan from heat. Add seasonings to vegetable mixture. Toss with linguini. Sprinkle Parmesan cheese over top.

Gladys Wolf's Chicken Casserole

I had to start with my favorite dish.

Ingredients:
4 cups chopped cooked chicken
1 1/2 c mayo (I've substituted this with 1 can of cream of chicken, which worked just fine and was pretty flavorful)
1 small diced onion
2 cups diced celery
1 can cream of mushroom soup
1 can sliced water chestnuts (optional)
1-2 cups cooked rice
1 cube margarine
1 bag Mrs. Cubbison's dressing/stuffing mix

Preheat the oven to 350 degrees. I start with cooking the chicken and the rice, and then chopping up the chicken and vegetables.


Cook the onions and celery together, until the onions become translucent. Remove from heat. Add the mayo, the cream of mushroom soup, the rice, (water chestnuts), and chicken and mix together. Put the mixture into a 9 x 13 casserole dish.

Melt the margarine and mix with the bag of dressing until wet. Spread the dressing on top of the casserole and bake for about 30 minutes.