Enchiladas

Ingredients:

* 1 lb shredded chicken, ground turkey, or ground beef
* Salt and pepper
* 2 teaspoons cumin powder
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend (or Mexican chili powder)
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed (can substitute canned corn)
* 1 can green chiles
* 1 - 1 1/2 cups salsa
* 1 small green pepper, diced
* 16 corn tortillas
* 1 1/2 cups enchilada sauce, canned
* 1 cup shredded Cheddar cheese

Directions:
Season meat with salt and pepper. Brown meat over medium heat. Add onion and garlic and saute until tender. Add corn and chiles. Stir well to combine. Add salsa and stir in cumin, garlic powder and Mexican spices. Saute 1 minute.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.

Susan and Dustin's Pizza Crust

Ingredients:

• 1 c warm water
• 2 t active dry yeast
• pinch of sugar
• 2.5-3 cups flour
• 2 t olive oil
• 1/2 tea salt
  
• 1 T Italian seasonings
• 1 t garlic powder
  

Directions:
Preheat oven to 500 degrees. Mix 1 cup warm water with 2 teaspoons active dry yeast and a pinch of sugar. Let stand for 15 minutes. Stir in 2 teaspoons olive oil, 1/2 teaspoon salt, 1 tablespoon Italian seasonings, and 1 teaspoon garlic powder. knead in flour 1/2 cup at a time until the dough slightly bounces back when you poke it. Let it rise for about 15 minutes or until close to double in size. Sprinkle a cookie sheet or pizza stone with cornmeal or flour and roll dough onto it. Top with sauce and toppings of your choice. Bake for 10-12 minutes.

Taco Filling - Navajo Style

Taco filling:

• 0.8-1 lb ground beef
• 1 medium yellow or white onion
• 1 can pinto beans
• 1 8 oz can tomato sauce
• 1 small can green chilies
  
• 1 T chili powder
• 1/4 t garlic powder
• 1/4 t red pepper flakes
• 1/4 t oregano
• 1/2 t paprika
• 1 t cumin
• 1 t salt
• 1 t pepper

Directions:

Brown ground beef in large sauce pan. Drain off fat. Add onions, pinto beans, green chilies. Mix seasonings together in a separate bowl, then stir into meat mixture. Simmer covered for about 10 minutes.

Toppings:

• Diced green/red pepper
• Fresh cilantro
• Shredded Lettuce
• Hot sauce
• Salsa
• Shredded cheddar cheese

Serve on Navajo tacos (I admit that I cheat by using Rhodes Rolls dough stretched to tortilla shape and fried in olive oil).

Coq au Vin

I like this dish with a side of mashed potatoes.

Ingredients:
* 4 skinless, boneless chicken breast halves
* 2 cups small whole fresh mushrooms
* 1 cup thinly sliced carrots
* 1 cup Burgundy wine
* 16 pearl onions, peeled
* 1 tablespoon bacon bits (can use Bac-Os)
* 1 tablespoon chopped fresh parsley
* 2 cloves garlic, minced
* 3/4 teaspoon dried marjoram, crushed
* 3/4 teaspoon dried thyme, crushed
* 1/2 teaspoon chicken bouillon granules
* 1/8 teaspoon ground black pepper
* 1 bay leaf
* 1 1/2 cups cold water
* 1/8 cup all-purpose flour

Directions

1. Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
4. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.

Thai Basil Lettuce Wraps

This recipe is super easy but it looks and tastes fancy. I won an iron chef competition among friends with this recipe! One warning though - it doesn't smell so great while it's cooking, but the final product is delicious.

Ingredients:

• 1lb pork
• 2 cups bean sprouts (can used canned sprouts)
  
• 1 bunch fresh basil
• 1 head romaine lettuce
• 1 cup hoisin sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon water
• chopped roasted peanuts

Directions:

1. Bring a stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 15-20 minutes, or until cooked through. Allow to cool, and slice into thin strips.
2. Meanwhile wash lettuce and basil. Break lettuce off at the root.
   
3. Stir fry sprouts in a small (tablespoonish) amount of oil.
   
4. In a separate sauce pan, warm hoisin sauce, peanut butter, and water over medium-high heat. Bring to a boil, and immediately remove from heat.
   
5. Combine pork, sprouts, and sauce.
   
6. Place a couple of basil leaves on top of lettuce leaves, scoop pork mixture onto leaves, then top with roasted peanuts. Wrap and serve. Makes about 10 wraps.
   

Pumpkin Scones

Ingredients:

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half or milk
• 1/2 teaspoon vanilla
  
• 1 large egg

Directions:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Mix dry ingredients, then mix wet ingredients in separate bowl. Fold wet ingredients into dry ingredients. Form the dough into a ball. Form into six triangles and place on prepared baking sheet. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Spinach Mushroom Quiche

INGREDIENTS

• 1 pie crust (I'll admit I used a pre-made, store bought crust)
• 2 tablespoons butter
• 1/2 medium white onion, chopped fine
• 6-7 large button mushrooms, sliced
• 1 1/2 cups fresh spinach
• Salt and freshly ground pepper
• 3/4 cup milk
• 3 large eggs
• 6 ounces sharp cheddar cheese, grated (1 1/2 cups)
  

DIRECTIONS

Preheat oven to 350°. Press pastry into a pie-pan, lightly prick with fork, and bake for 15 minutes or as directed on box. Meanwhile, heat butter in a large nonstick skillet over medium high heat. Add onion, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms and cook for about 8 more minutes until mushrooms are brown. Stir in spinach and cook until slightly wilted, about 1 minute. Take pastry out of oven, let cool for a few minutes, then sprinkle bottom with half of the cheese. Mix eggs, milk, salt, and pepper in a bowl. Stir in the spinach/mushroom mixture, then pour into pastry. Top with remaining cheese. Bake for 30-35 minutes, until quiche sets. Let cool for 10 minutes before slicing. Serves 6-8.