Mom's Special Enchiladas

This is likely my favorite recipe handed down from my Mom.  When I went to college in 1979, she typed up dozens of recipes on 3X5 cards for me.  This one, as you can see, is well used.  Up until now, I've always made it with chicken.  This time, I used leftover Thanksgiving turkey.  Awesome!!

1 onion, chopped
1 bell pepper, chopped
8 oz sliced mushrooms
1 zucchini, halved lengthwise and sliced
1/4 pound (1 stick) butter
4 cups chopped or shredded chicken or turkey
6 tbs flour
2 tsp salt
2 tbs ground coriander
ground pepper
2-3 cups chicken broth
corn tortillas
shredded jack and/or cheddar cheese

Saute the onion, bell pepper, mushrooms, and zucchini in 2 tbs butter, until nicely caramelized.  Turn into a large bowl and stir in the chicken or turkey.

Melt the remaining 6 tbs butter in the pan.  Add the flour, salt, coriander, and ground pepper (the coriander is critical! don't leave it out).  Cook, whisking, until bubbly.  Gradually add broth, whisking constantly, until the sauce is a nice consistency, not too thick or thin.

Mix a little of the sauce in with the vegetables and meat.  Spread a little sauce on the bottom of a 9X13 baking pan.  Usually this recipe makes about 1 1/2 pans of enchiladas, so I also use a smaller baking pan as well.  Fill a tortilla with some of the meat and veggies, add a little cheese, and roll up.  Complete until all the ingredients are gone (some snacking permitted, of course).  Top the whole mess with the rest of the sauce.  Sprinkle on more cheese, if desired.  Note:  I used manchego cheese in the smaller pan for one who doesn't consume cow's milk.

Preheat oven to 350 degrees, and bake, uncovered, for about 30 minutes.  Serve with beans, or rice, salsa, sour cream, avocado, and whatever else you want.  Betcha can't eat just one!!

This recipe makes a fabulous vegetarian dish.  Just leave out the meat and use veggie stock.  The caramelized veggies and sauce and cheese are delicious!

Easy Gyros

What to do with some leftover leg of lamb?  Humm.  Gyros!  Very easy to make and oh so yummy.

Leftover lamb, thinly sliced
Chopped lettuce and tomato
Feta cheese, crumbled
Naan bread
Tzatziki sauce:
     -About 1 1/2 cups plain yogurt
     -1/2 cucumber, peeled, seeded, and diced
     -About 2 tbs red onion, minced
     -2 cloves garlic, minced
     -Lemon juice (about 1/2 lemon)
     -1 tsp oregano (or mint)
     -1 tbs olive oil
     -Salt and freshly ground pepper

First make the tzatziki sauce, preferably 1-2 hours before dining.  Chop up the lettuce and tomato.

Thinly slice the lamb (I do it while it's still cold from the fridge), wrap in foil, and warm in a 300 degree oven.

Toast the naan bread on a griddle or grill plate.  Stuff with lamb, sauce, lettuce, tomato, and feta cheese (cheese not pictured, because I forgot to use it--don't let this happen to you).  Enjoy!

German Shepherd's Pie

OK, it's not german at all, but Neko highly recommends it!  Here are the ingredients:

About 2 cups mashed potatoes (make ahead or use leftovers)
2 lbs ground beef
1 onion, chopped
1 carrot, chopped
4-6 cloves garlic, minced
Peas, corn, and any other veggies you like
Several dashes Worcestershire sauce
1/4 tsp nutmeg
1/2 lb button mushrooms, sliced
Gravy:  1 tbs olive oil
            2-3 tbs butter
            Worcestershire sauce
            1 tbs fresh thyme, chopped
            Kitchen Bouquet
            Beef stock, warmed

Saute the onions and carrots in olive oil in a large dutch oven for about 5 minutes.  Add the garlic, and cook a few more minutes.  Spice up the ground beef (in a large mixing bowl) with salt, pepper, onion and garlic powder, and paprika.  Mix the spices in with the meat.  Add the meat to the pot, turn the heat up, and cook, stirring occasionally until the meat is browned.  Add the fresh vegetables :-).

Add some W sauce and nutmeg and give it a good stir.  Remove from heat and let cool a bit.

Clean the mushrooms and quarter them.  Saute them in a little olive oil over medium high heat until they begin to brown.  Add the mushrooms to the meat mixture.

Now for the gravy.  In a large saucepan, add the olive oil and butter over medium heat.  Add the flour, and whisk vigorously and constantly.

Begin adding stock, a little at a time, and keep whisking.  Keep adding stock until you get a nice consistency, not too thick.

Add the fresh thyme, salt and pepper, a dash of Kitchen Bouquet, and a few dashes of W sauce.

Stir the gravy into the meat mixture. 

Final assembly:  Spoon the meat mixture into a greased (non-stick spray) 9 x 12 casserole dish and spread evenly.

Top the whole mess with about a 1/2 to 1 inch layer of mashed potatoes.  Spread evenly with the back of a spoon or spatula.  Sprinkle a little paprika on top.

Bake in a preheated 350 degree oven for about 45 minutes, or until bubbly.  Remove from oven and let rest 15 minutes or so before serving.

Eat until you're dog tired!!  Woof!

Rigatoni Bolognese

This can be made with ground beef or sausage, but it's our favorite use for leftover pot roast. 

About 1 1/2 lbs leftover pot roast
1 onion, minced
1 stalk celery, minced
1 carrot, minced
4-6 cloves garlic, minced
2 tbs each olive oil and butter
1/4 tsp red pepper flakes
1 bay leaf
1 cup beef stock
2 28 oz cans peeled italian tomatoes
1 small can tomato paste
2 tbs each oregano and thyme
1 tbs sugar
Salt and pepper
Rigatoni or your favorite pasta

Last night or earlier:  Season the pot roast well with salt and pepper.  Heat a dutch oven over medium high heat and brown the meat.  Add some chopped carrots, celery, and garlic, and 2 cups of beef stock.  Bring to a boil, cover, and put in a preheated 350 degree oven for about 2 1/2 hours.  Serve with spuds, veggies, and salad.  Refrigerate leftover meat.

Fast forward to tonight:  Heat a large pot or dutch oven over medium low heat.  Add the olive oil and butter, then the onions, celery, carrot, and pepper flakes.  Saute until soft.  Add the garlic and cook for about 2 more minutes.

Chop up the leftover pot roast.  If you want, puree the tomatoes in a blender or food processor.  Add the meat, tomatoes, tomato paste, beef stock, bay leaf, and spices.  Bring to a light boil, reduce heat to low, and simmer, partially covered, for about 1 1/2 to 2 hours.  Cook pasta according to package instructions, drain, and toss with a little olive oil.

Serve with some parmesan cheese and a crisp green salad, and enjoy!!

Risotto with Dungeness Crab & Veggies

An important aspect of this recipe is having very good friends who live on the waterfront and have a boat and a crab pot (in our case, Ken & Sue).

1 crab, shelled
1 medium onion or 2 shallots, finely chopped
About 2 oz thick cut proscuitto, or one slice thick cut bacon, chopped (I used bacon)
4 cloves of garlic, minced
1 cup arborio rice
2 tbs olive oil
1 tbs (or more) butter
About 1/4 tsp red pepper flakes
About 1 quart chicken or veggie broth, or crab stock
Pinch of saffron threads
Veggies, chopped (I used red bell pepper, snow peas, zucchini, broccoli)
Salt & pepper
Grated parmesan or romano

(note: sundried tomatoes are pictured but not used-we added cherry tomatoes just before serving).

Saute the bacon in the olive oil over medium low heat in a large dutch oven.  When about 1/2 done, add the onions and the pepper flakes.  Cook until soft.  Add the garlic, and cook for about two more minutes.  Add the rice, stir, and spread evenly over the bottom of the pot.  Let cook about 2 minutes, stir, and cook another 2 minutes or until very lightly browned.

Warm the broth, and add to the rice, about 1 cup at a time, stirring.  Slowly simmer and add stock as necessary as the rice absorbs it.  After about 15 minutes or so, add the veggies.

Keep simmering and adding stock until the rice is cooked.  The rice should have a firm texture, but not be chewy.  Stir in the butter, and add salt and ground pepper to taste, and then stir in the crab.  Serve with the grated cheese.

Enchilada Pie

OK, here's the real reason I posted such a simple thing as a roasted chicken.  Leftovers!  This has been a family favorite for years.  We used to put the cheese in with the layers--due to differing family preferences we now just put the cheese on top.  Either way is great.

Leftover chicken, shredded or cubed
Black olives, sliced
2-3 green onions, sliced
1 7oz can diced green chilies
1 large can enchilada sauce
About a dozen corn tortillas
Grated cheese--cheddar, jack, manchego, cotija, or?
Salsa

Coat a baking dish with non-stick spray.  Pour a little enchilada sauce in the bottom of the dish.  Tear 1 or two tortillas in 1/2.  Line the bottom of the dish with tortillas.

Add some chicken, olives, onions, chilies, and cheese if you want.  Pour in sauce to coat evenly.

Repeat the process, ending up with 4 or more layers.  Preheat oven to 350, and bake for 30 minutes or until bubbly.

Serve this up on its own, or with some black beans and/or rice.  It's good for breakfast too!