Vegetarian Enchiladas

Ingredients:

8 flour tortillas
1 c. brown rice, cooked
1 med. zucchini, grated
2 carrots, grated
1/2 cup. shredded Monterey Jack cheese
1/4 cup. plain Greek yogurt or sour cream
1/2 t. salt
1 t. olive oil
1/2 onion, chopped
1 jalapeno pepper, seeded and chopped
2 T. butter
2 T. flour
1 c. milk
2/3 c. shredded cheddar cheese

Directions:

Preheat oven to 350 F. Cook rice according to package directions. Combine zucchini, carrot, Monterey Jack cheese, cooked rice, yogurt (or sour cream) and salt. In a skillet, heat oil; add onion and jalapeno; cook for 5 minutes. Add to rice mixture. Fill tortillas evenly with rice mixture. Roll up and place in a greased 9" x 13" baking dish. Melt butter in a small saucepan. Add flour and stir to make a roux. Add milk and stir constantly over low heat until sauce forms. Add cheddar cheese and stir until melted. Pour sauce over enchiladas. If you're into tomatoes, you can top this with a chopped tomato (but, gross). Cook enchiladas for 10 - 15 minutes, or until heated through.

NOTES: This recipe involves making two different parts at the same time (the filling and the sauce), so if you have help, this is a good one to double team.

Peachy Short Ribs

This is my Sister-in-Law, Gretchen's, recipe. It is one of Tom's favorite Sunday meals served with Mashed Potatoes.

PEACHY SHORT RIBS



4 lbs. beef short ribs
1 T. oil
1 29 oz. can cling peach halves
3/4 c. syrup from peaches
1/3 c. soy sauce
1/4 c ketchup
1 clove garlic minced - more to taste

Serve over mashed potatoes, rice, or egg noodles.

Brown ribs slowly in Dutch Oven, when golden brown on all sides remove from heat.
Sauce - drain peaches (save). In mixing bowl combine peach syrup, soy sauce, ketchup, and garlic. Mix well and pour over browned ribs. Cover with lid and bake at 350 for 1 hour or until tender. Add peaches and return to oven 10 minutes.

Mexican Style Shredded Pork

A great crock pot recipe! We had it on yummy rolls and it made a great sandwich, you could also do it with warm tortillas. I got it from the "Our Best Bites" recipe book, which I love.


4 lb. boneless pork shoulder roast
1/2 t. salt
1/4 t. pepper
2 T. chili powder
1 t. onion powder
2 T. oil
2 (10 oz) cans enchilada sauce
1 C. brown sugar, divided
1/2 C. salsa
1/2 t. Worcestershire sauce
1/4 C. apple juice


Trim the visible fat from the roast and sprinkle with salt and pepper, chili powder, and onion powder. rub all over roast.
Heat oil in large skillet over med-high. Sear the roast on each side for about 1 min, until browned. While meat is searing, combine the enchilada sauce, 2/3 C. brown sugar, salsa, W sauce and apple juice in crock pot. Add the pork, cover and cook on low for 7 hours with lid on the entire time. Remove pork, shred, discarding fat. Add additional 1/3 C. brown sugar to crock pot and turn on high. Add shredded meat and turn heat to high. Simmer with lid off for 30 minutes.

Gram's Buttermilk Pancakes

Just because I am really missing this lady:

GRAM'S BUTTERMILK PANCAKES

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

2 Tbls oil

2-3 cups buttermilk (add to desired 

consistency - I like ours really runny)

Spicy Shrimp Tacos and Lime Crema with Pineapple Salsa

We tried this for the first time this week and loved it!

Feeds: 6
Time: 20 minutes

Ingredients for Tacos:
12 tortillas (especially good if you get the cook-your-own ones)
1 1/2 lb. medium shrimp, peeled and deveined
1/2 t. chili powder
1/2 t. cumin
1/8 t. cayenne pepper
3/4 c. plain Greek yogurt or sour cream
juice of 1/2 a lime
3 c. shredded Romaine lettuce
1 c. shredded Monterey Jack cheese (mozzarella is good, too)

Ingredients for Pineapple Salsa:
2 c. diced fresh pineapple (or frozen)
1/2 c. chopped fresh cilantro
1/4 c. chopped red onion
1/2 of a jalepeno pepper, seeded and chopped
zest and juice of 1/2 a lime

Preheat oven to 350 F. Wrap tortillas in aluminum foil and place in oven for 5 - 10 minutes.  Combine shrimp, chili powder, cumin, and cayenne in a large bowl and toss to coat. In a small bowl, stir together yogurt (or sour cream) and lime juice. Heat 1 T. olive oil in a large, nonstick skillet over high heat. Add shrimp and saute for 3 minutes, or until done. Fill tortillas with shrimp and top with lime crema, shredded lettuce, and cheese.

For salsa:
In a large bowl, toss together pineapple, cilantro, red onion, jalapeno, lime zest, lime juice, and salt to taste. Refrigerate at least 30 minutes before serving.

Creamy Baked Acorn Squash

This came out of Martha Stewart's FOOD magazine. I LOVE these. So yummy and easy.

CREAMY BAKED ACORN SQUASH

2 acorn squash (1 lb. each), halved lengthwise, seeded, and bottoms trimmed to lie flat 

salt and pepper

1/4 cup heavy cream ( I always use a bit more)

8 sprigs thyme

1/2 cup grated Parmesan 

Preheat oven to 375. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves. Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more. 

Source: http://www.marthastewart.com/952446/creamy-baked-acorn-squash

Taco Soup

This is the easiest recipe ever.
And it is one that my whole family will eat.

TACO SOUP:

1 can kidney beans
1 can black beans
1 can pinto beans
1 can diced tomatoes
1 can corn
1 packet of Taco Seasoning Mix (I like to make my own)
1 lb. hamburger cooked (optional)

Taco Seasoning:
1 Tbsp. Chili Powder
2 tsp. onion powder
1 tsp each ground cumin, garlic powder, paprika, powdered oregano, and sugar
1/2 tsp. salt


Put all ingredients together in a crock pot and cook on low for 3 hours.

Serve with Fritos, Cheddar Cheese, Sliced Avacado, and Sour Cream.