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:)

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).

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.

Apricot Shrimp

Served over rice, this is an excellent mid week meal, and not too hard to prepare

Apricot Shrimp

1 green pepper, julienned

1 red pepper, julienned

1/4 c. green onions

1 clove garlic

2 tsp. canola oil

1/2 lb shrimp

1/2 c sliced chestnuts

2 tsp cornstarch

1/2 c chicken broth

3 Tbsp apricot jam

1 Tbsp soy sauce

1 tsp sesame seeds

Heat oil in a large skillet or wok and add onions and garlic, shrimp and remaining vegetables. In a bowl, combine cornstarch, chicken broth, jam, soy sauce and sesame seeds. When shrimp and vegetables are cooked to desired doneness, pour sauce and cook for another 1/2 minutes or until bubbly and slightly thickened. Serve over prepared rice.

Marinated Kebabs

Holy Smoke! This recipe is so good! Both meat and veggies are so juicy and full of flavor. It gets a 4 or maybe even a 4.5. I will surely make this again, maybe tomorrow. I wonder how often we can eat it before my husband gets sick of it.
1 lb steak or chicken, cut into 2-inch cubes (I used sirloins)
2 yellow bell peppers, cut into 2-inch pieces
1 medium red onion, cut into 2-inch pieces
cherry tomatoes

Marinade:
1 c red cooking wine
1/2 c olive oil
1/3 c lemon juice (less if using bottled)
2 Tbsp. red wine vinegar
1/4 c soy sauce
3 Tbsp chopped parsley (fresh is better)
2 Tbsp Worcestershire
1-2 Tbsp dry mustard
dash liquid smoke (optional)
Salt/ Pepper

Mix marinade and reserve 1/2 c for basting. Refrigerate.
Marinate meat and vegetables for 2-4 hours. Cook on grill. During the last few minutes of cooking, baste with saved marinade.

Other vegetable options: zucchini, yellow squash, eggplant, mushrooms, green or red bell peppers

Meatballs

I've purchased frozen meatballs from the grocery store and from Sam's Club and have been somewhat underwhelmed with the quality. I feel like oftentimes they are cartilage balls with meat sprinkles. I've been trying to learn how to make them better so I will like them and tried a meatloaf recipe I found in my BHG cookbook. Of course I changed it. We recently purchased a vegetable juicer and I was looking for another way to use the vegetable fiber leftover after juicing. So Court, this is for you!

I rate this a 3 because although, they were very good, (Christian asked for thirds!) I think they could even be better. (And when I get a good sauce recipe for them besides marinara on spaghetti, I will post a picture.)

2 eggs, beaten
1 tsp. salt
pepper, to taste
1/2 tsp. Italian seasoning
1 tsp. sage or basil (I used sage)
1 1/2 lbs. ground beef
crumbs from 2 slices bread
1-2 c. fiber from juicing carrots & celery

Beat eggs, add spices and breadcrumbs, then mush in meat. Form into balls and brown in oiled skillet. Cook about 5 minutes, browning all sides then finish cooking in a 350 degree oven for 15-20 minutes.
I imagine they could be frozen after they were cooked for future use.