Sunday, September 29, 2013

Thursday, January 26, 2012

Spinach Mushroom Enchiladas

Sorry no 'after' picture. They didn't last long enough for that!
Spinach Mushroom Enchiladas
from TOH Magazine

1 lb baby portobello mushrooms
1 small onion, finely chopped
2 Tbsp butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 oz. chopped fresh spinach
1/2 tsp seasoned salt, divided
3/4 c water
1/4 c lime juice
1 Tbsp chicken bouillon granules
1 Tbsp garlic powder
1 1/2 c (12 oz) sour cream
1/2 c minced fresh cilantro
12 corn tortillas, warmed
1 1/2 c (6 oz) shredded Monterey Jack cheese
crushed red pepper flakes, optional

1. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
2. Add wine to remaining mushroom mixture; cook and stir for 2 minutes. Add spinach and 1/4 tsp seasoned salt; cook until spinach wilts and liquid evaporates.
3. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
4. Place 3 Tbsp spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 9x13 baking dish. Spoon sauce over top; sprinkle with cheese. bake, uncovered, at 350ยบ for 14-18 minutes or until heated through. Add pepper flakes, if desired.

Delicious hearty dish for those who don't enjoy eating meat:)

Saturday, November 12, 2011

Apple-Rhubarb Crisp

Last week I made Jackson's Apple Crisp and in my haste forgot to add the spices (cinnamon & nutmeg). Sometimes mistakes turn out in your favor, as is the case with this dessert. My husband actually liked it better than before! After tasting, I thought it could use Rhubarb so last night, we had dinner with friends and I made my altered version with Rhubarb. Wow! Yummy! Enjoy! (Sorry for the 'Crumby' picture) Apple-Rhubarb Crisp

Butter a 9x13 baking dish; fill with sliced apples and rhubarb pieces (I used frozen), about 2/3 full.

1/2 c brown sugar
1/2 c sugar
3 Tbsp cornstarch
1 Tbsp lemon juice
1 c water
Pour over apples.
Sprinkle with topping.

1 c flour
1 c. sugar
1 tsp baking powder
1/2 tsp salt
2 to 3 Tbsp butter or margarine
1 egg
Mix dry ingredients. Work margarine in with a fork or pastry blender. Work in egg with a fork.. Sprinkle over apples.

Bake at 350 for 45-50 minutes or until golden brown. Serve with ice cream.