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Photo Book

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Turn your favorite photos into a photo book at Shutterfly.com.

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.