Green Chili Casserole

Posted: June 2, 2014 in Victory
Tags: , , ,

The Original Pin: http://www.pinterest.com/pin/6473993188603380/
Rating: Very, Very Good

(Just picture this in your head as I failed to take a picture. Next time!)

Green Chili Casserole
(Ingredients already doubled because it’s so good and you’ll wish you had’ve otherwise)

Yield: 6 Servings
(Adapted from Green Beef Cattle)

Ingredients
2 lb. Grass-fed Beef
1 Onion, chopped
1 large can Whole Green Chilies
1 can Chopped Green Chilies
Cheese to taste
8 Eggs
3 cups Milk
1/2 cup Flour
~ 1 1/2 TBLS Red Pepper

Preheat your oven to 375. Brown the meat and onion. Add salt, pepper, and red pepper. Place whole green chiles on the bottom of a 9×13 pan. Top with cheese and then the meat mixture. Add another layer of grated cheese and the chopped green chiles. Mix eggs and milk. Add flour and whisk. Pour over the other ingredients. Bake at 375 for about 50 minutes. Cover with foil halfway through if it gets too brown.

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The Original Pin: http://www.pinterest.com/pin/153403931027533104/

Rating: Not that great

Sweet Potato Black Bean Enchiladas
Makes 6-8 servings, 1 9×13 pan
(Slightly Adapted From $5 Dinners)

Ingredients
2 medium sweet potatoes
1 can black beens or 2 cups cooked black beans
1/2 cup salsa
12 corn tortillas
1 can red enchilada sauce, or 1 1/2 cups homemade enchilada sauce
2 cups shredded cheese
Side of veggies or fruit

Preheat the oven to 350*. Steam bake the sweet potatoes for about an hour. Let cool. Cut them into bite size chunks and add them to a mixing bowl. Add the drained and rinsed black beans and salsa. Stir gently.

Line the bottom of your 9×13 pan with corn tortillas. Spoon the sweet potato mixture into the pan. Pour red enchilada sauce over the top and add the shredded cheese over the sauce.

Bake at 350* for 25 minutes or until cheese has melted and the sauce is bubbly. Let cool slightly before serving.

Notes:
We are quite pleased that all of the leftovers are finally gone. Sweet potatoes simply don’t taste right in enchiladas. My husband says that we could have it again, but use normal potatoes instead.

My Pin: http://www.pinterest.com/pin/6473993189488257/
The Original Pin:
 http://www.pinterest.com/pin/571535008932434907/
Rating: Very Good.

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Twice Baked Cauliflower
Makes 6-8 servings
(Adapted from Kalyn’s Kitchen who adapted it from The Low Carb Gourmet)

Ingredients
1 large head cauliflower
4 oz cream cheese
1/2 cup sour cream
1/4 cup minced green onions (or chives)
1 1/2 cup freshly grated cheddar cheese
1 lb cooked ground beef

Preheat oven to 350*. Cut out the stem and core of the cauliflower. Dice the cauliflower into small pieces. Cook in a large pot of boiling, salted water until tender, but not overly soft. Drain well and mash, leaving some chunks. Mix in cream cheese, sour cream, green onion, half the cheese, and 3/4 ground beef.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with the remaining cheese and ground beef. Bake for 30-35 minutes or until hot and bubbly.

To Mix It Up:
We all really liked it this way, but if you’d like to add a twist, broccoli or kale would likely be good in this.

My Pin: http://www.pinterest.com/pin/6473993189488121/
The Original Pin:
 http://www.pinterest.com/pin/55309901647324123/
Rating: Good, but next time add more of everything but pasta.

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Garlic Pasta Tomato Salad
(adapted from Big Sis, Lil Sis who adapted it from Sunset Magazine, June 2012)

1/2 cup extra virgin olive oil
3 6 garlic cloves, finely chopped or minced
3/4 tsp sea salt
1/2 tsp pepper
1 pint small cherry tomatoes, chopped
1 lb seashell pasta (medium or large)
1/2 cup Parmesan cheese, shaved (or mozzarella)
1/8 cup chives, chopped
1/2 cup thinly sliced fresh basil leaves

Combine oil, garlic, salt, and pepper. Simmer on a very low heat for about 5 minutes; being careful to not burn the garlic. Slice half of the tomatoes and stir them into the mixture. Simmer for another 5 minutes. Remove from heat. Place the other half of the sliced tomatoes into the mixture and stir. Let stand for about 30 minutes, stirring occasionally. (Raw tomatoes get juicy as they stand which helps create the sauce.)

Cook the pasta as the package directs in a large pot of salted water. When done, drain and dump into a large bowl. Drizzle the sauce over the pasta and mix. Add the cheese, chives, and all but 1 TBSP of basil. Stir and season with a little salt to taste. Chill in the refrigerator; stirring occasionally. Sprinkle the remaining basil on top and serve.

If you want to make this even easier, the original recipe from Sunset Magazine just tosses the garlic and tomatoes into a bowl to stand. Seeing as some people don’t enjoy raw garlic and pepper was added to this recipe, Big Sis Lil Sis wanted to try simmering them all together before letting it stand.

Enjoy!

For Next Time:
– Simmer the oil, garlic, pepper, and salt, but not the tomatoes. Those I would just slice and let stand and then add to the oil mixture right before tossing with the pasta.
– Add more tomatoes, chives, basil, and cheese.

Cucumber Onion Salad

Posted: July 3, 2013 in Victory

The Pin(s): 
http://pinterest.com/pin/6473993187456341/
http://pinterest.com/pin/6473993187506472/

Rating: Make it again! – Hubster

This one is a little bit different in the sense that I did make the original recipe (top pin link), but decided I didn’t like it and it was missing something. After a phone call to my Mom, I received the second recipe link in an email from her as she said it was much closer to what she and my Grandma used to make. So much better!

Cucumber Onion Salad (Mixed Version)

Ingredients
3 cucumbers, cut into 1/4″ – 1/2″ pieces on the diagonal
1 red onion, peeled and thinly sliced
Sour cream
4 TBSP extra virgin olive oil
3 TBSP apple cider vinegar
Sugar
1 tsp celery salt
1 tsp favorite mustard
3 garlic cloves, finely minced
Pepper to taste
Dash of salt

Instructions
1. In a small bowl, combine sour cream, olive oil, apple cider vinegar, sugar, celery salt, mustard, garlic, pepper, and salt to create a dressing.
2. In a larger bowl, mix cucumbers and onion.
3. Pour the dressing over the cucumber and onion mixture, tossing to coat.
4. Chill for a few hours to allow the flavors to meld. Mix directly before serving.

Crock-Pot Black Bean Enchiladas

Posted: June 13, 2013 in Victory

For (almost) the first time, I am finally making something from Pinterest.

The pin: http://pinterest.com/pin/6473993186703965/

I make absolutely no claim to being the creator of this recipe. Only an attempter and for mixing it up a bit. I didn’t quite have exactly what the recipe called for. As an example, no frozen corn. So I used peas (yeah, I know, not exactly the right kind of veggie for this kind of thing) instead.

Rating: Make it again! – Hubster

Crock-Pot Black Bean Enchiladas

1/2 onion, diced
1/2 bell pepper, diced
1 16-ounce can black beans, drained and rinsed
1 cup peas (should be frozen corn, though peas worked)
2 tsp chili powder
1 tsp cumin
1 tsp salt
1 1/2 cups cheese, shredded and divided
Salsa
8 tortillas
Optional: 1 cup leftover meat (didn’t have this, wish I did. Probably chicken would be best)

Directions:
In a bowl, mix together the onion, pepper, black beans, corn spices, meat (if possible), and 1/2 cup cheese. Pour about a cup of salsa into the bottom of the crock and spread.

Scoop 1/3 cup of the mix into a tortilla  roll it, and nestle in the bottom of the crock. Repeat until the bottom of the crock is filled. Spread another cup of salsa and sprinkle with 1/2 cup of cheese.

Continue with the remaining filling and tortillas for a second layer. Top with another cup of salsa. Do NOT use the remaining 1/2 cup of cheese at this point. Place the lid on the crock-pot and cook on HIGH for 2-4 hours. In the last 15 minutes, sprinkle the leftover cheese on the top and let it melt.

Note: I had extra filling and didn’t want to make a third layer, thus, I spread the remaining filling on top of the second layer and then the salsa.

Serve with salsa and sour cream. Leftovers are supposed to keep for up to a week in the refrigerator.

Additional note from the original source of this particular (well, slightly unedited) recipe:

  • To cook in the oven, layer the rolled tortillas in a 9×13 baking pan and cover with aluminum foil. Bake at 400°. for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

07.23.13: Making this again for tonight! This time with corn, chicken, and no bell pepper (would put bell pepper in it, but I forgot to pick one up).