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 350º for 14-18 minutes or until heated through. Add pepper flakes, if desired.

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

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.

Mix:

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.

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.

Poppycock

A childhood favorite (and treat for Thanksgiving Night slides)

Poppycock

(another caramel popcorn)

1 c brown sugar

1/2 c butter

1/3 c water

1/3 cup Karo syrup

little salt

Combine ingredients in a saucepan and cook on medium heat until soft ball stage. Pour over air popped corn (about 3/4 c unpopped). Spread on wax paper to cool.

Potato Pancakes

We had a special guest in October who is a fantastic chef and graced us with some of his creations! Here are Potato Pancakes, also accompanied by delicious Pan-Seared Salmon and Roasted Asparagus. What a night!

Potato Pancakes

6 potatoes, finely grated

1 yellow onion, grated

1 1/2 tsp salt

pepper

2 eggs

3 (rounded) Tbsp. flour

Combine ingredients to make a batter and cook on a HOT skillet until browned on both sides (a little longer than breakfast pancakes).

Pumpkin Cookies

Pumpkin Cookies with Brown-Butter Icing

thanks to Rhonda for sharing this one - yum!

2 3/4 c flour

1 tsp baking powder

1 tsp baking soda

1 1/4 tsp salt

1 1/2 tsp ground cinnamon

1 1/4 tsp ground ginger

3/4 tsp ground nutmeg

3/4 c unsalted butter, softened

2 1/4 c packed light brown sugar

2 large eggs

3/4 c evaporated milk

1 tsp pure vanilla extract

1 1/2 c canned solid-pack pumpkin (14 oz. can)

3/4 c cinnamon chips (optional)

FOR THE ICING:

4 c confectioners' sugar, sifted

1 1/4 stick unsalted butter

1/4 plus 1 Tbsp evaporated milk

2 tsp pure vanilla extract

Preheat the oven to 375. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (or just use a Ziploc bag and cut the tip off). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Make icing: Put confectioners' sugar in a large bowl; set aside. Met butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days. Makes about 6 dozen.

Licorice Caramels & Other Halloween Goodies

Piped white chocolate makes a great decoration for cookies!

Licorice Caramels

1 c Butter

2 c Sugar

1 1/2 c Light Corn Syrup

1 can Sweetened Condensed Milk

1/4 tsp salt

Cook and stir until soft/firm ball (between 234 - 248 if using a candy thermometer. We always just set out 3-4 glases ice water and dropped a spoonful of caramel in to test)

Remove from heat and add:

1 tsp Anise oil

1 tsp Black food coloring (craft store)

(I don't like heavy licorice flavor or dark color so I start with 1/2 teaspoon of each of these and add as needed)

Pour into greased 9x13 dish and let cool. Cut into bite size pieces and wrap in wax paper. Store in refrigerator to keep longer.

Tuscan Garlic Chicken

Once when I was at The Olive Garden, a server handed me a recipe card on my way out. Little did I know then what a treat that was. Here is Olive Garden's Tuscan Garlic Chicken.

(although their picture is much more appetizing)

I was going to post the recipe. Instead, I found it on their website and included a link here.

Yummy - I'll give it a 4.

ps: Both my sister and I have made this dish multiple times both with white wine and without and I must say we both prefer without.