Bean and Cheese Enchiladas with Rice

Every year during Lent we Catholics arrange our cooking schedules as we give up meat on Fridays. Often hubs and I spend Fridays out for sushi but sometimes its nice to have a home-cooked meal. Enter the meatless enchiladas and Mexican night! Not only is this a tasty recipe but it includes both the entree and the side dish. It also works for nights outside of Lent and is perfect for the vegetarians in your life.

Bean and Cheese Enchiladas with Rice - serves 8

Have it:
8 6 inch flour tortillas
1 15 oz. tomato sauce
1 tbl. ground cumin
2 tsp. paprika
1 tsp. chili powder
1/2 tsp. mexican oregano (didn't know this existed but its easy to find)
1/2 c. water
3 c. cooked white rice
1 c. chunky salsa
1/2 c. sliced black olives
1 4 oz. can sliced green chiles
1 15 oz. can refried beans
4 oz. shredded cheddar cheese (or 8 oz. for the cheese lovers)

Do it:
1. Cook the white rice according to the package directions. Preheat oven to 350.

2. In a large bowl mix together the tomato sauce, cumin, paprika, chili powder and oregano. Add to this mixture the water and cooked rice.

3. Lightly grease a 9x13 casserole dish with oil or cooking spray. Spread the rice mixture onto the bottom of the dish to cover. On each of the tortillas, spread 3 tbl. refried beans on each and sprinkle with cheese. Roll up tightly and place seam side down on top of the rice. **the original recipe suggests spreading the beans on 4 tortillas and the cheese on 4 tortillas but I thought beans AND cheese was much better.

4. Top the rolled tortillas with the salsa, black olives and chiles. I also added some cheese to the top. Bake, covered, at 350 for 45 minutes.

I love that this recipe includes the rice and the enchiladas in one dish. Everything is ready at one time and the flavors meld together deliciously. And with all of the great spices, I recommend stocking your cabinet with Penzey's Spices which happens to be where I get most of my spices and this recipe :)

Source: Penzey's One Magazine

Ginger Pork Spring Rolls

One of my favorite cookbook series are those from America's Test Kitchen. If you're not familiar with ATK, it's a real kitchen based outside of Boston that tests and develops the best recipes, publishing cookbooks and the Cook's Country television show on public television. I love their recipes because not only are they tried and true but they give a great explanation of why a particular method or ingredient was chosen above another. I've made a variety of dishes and have loved almost all of them. My newest foray was with this Asian infusion recipe that was both easy and delicious (my two favorite words for cooking!).

Ginger-Pork Spring Rolls - serves 4

Have it:
1/4 c. hoisin sauce
1/4 c. soy sauce
2 tbl. Asian chili-garlic sauce
1/4 c. water
1 16 oz. bag coleslaw mix
1/2 c. chopped fresh cilantro
6 scallions, white parts minced, green parts sliced thin
1 tbl. vegetable oil
1 lb. ground pork
3 tbl. grated fresh ginger
12 9-inch rice paper wrappers

Do it: 1. Combine hoisin, soy, and chili-garlic sauces and water in small bowl. In another bowl, mix coleslaw, cilantro, and scallion greens.

2. Heat oil in large skillet over medium-high heat until just smoking. Add pork and 1/3 c. hoisin mixture and cook until no longer pink, about 5 minutes. Stir in ginger and scallion whites and cook until fragrant, about 1 minute. Transfer pork to bowl with coleslaw mix and toss.

3. Spread clean, damp kitchen towel on counter. Soak 4 wrappers in bowl of warm water until just pliable, about 10 seconds; spread out on towel. Arrange 1/2 c. filling on each wrapper, leaving 2-inch border at bottom. Fold in sides and roll up tightly. Repeat with remaining wrappers and filling. Serve, passing remaining hoisin mixture at table.

The dipping sauce was hubs favorite part, great flavor and could easily be used for other Asian inspired dishes.

Source: America's Test Kitchen, The Best Simple Recipes

Lemon Shrimp with Asparagus and Angel Hair

It's no secret that I love to cook. I hunt out recipes in my countless cookbooks or peruse blogs and the Food Network website to find ideas for specific food items but sometimes recipes find me. Maybe its in a magazine or on the top of an oatmeal can or on the back of a pasta box (as it was in this case). I collect these handy little recipes on 4x6 index cards in a little box. Sorted out by main ingredient or type of dish, I use these guys frequently and have made this tasty pasta dish more than once to good reviews.

Lemon Shrimp with Asparagus and Angel Hair - serves 4

Have it:
1 lb. asparagus spears, trimmed, cut into 1-in. pieces
1 tbl. extra virgin olive oil
1/2 lb. medium shrimp, peeled & deveined (I use frozen shrimp that can be thawed under cold water for fast meals)
1/2 c. chopped red pepper
1/4 teas. crushed red pepper flakes
1 c. half & half
1/2 teas. salt
2 tbl. lemon juice
2 teas. lemon zest
8 oz. angel hair pasta
1/4 c. freshly grated parmesan cheese

Do it:
1. Bring a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside. This is to get the cooking process started and then stop them from cooking all the way through.

2. Heat oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally.



3. Reduce heat to medium-low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.

4. Meanwhile, cook angel hair pasta according to package directions; drain and return to pot.

5. Add shrimp sauce to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese.



Source: Barilla Pasta

Italian Feast with Caprese Salad and Italian Sausage Soup

Let me start off by saying YUM! This one is a winner. I know this by my own tastebuds reaction but also confirmed by hubs going back for seconds and requesting I make it again before he was even done! The caprese salad is easy and fresh and the soup is great for flavor and substance. And it's an easy meal to make with the help of the handy-dandy Crock-Pot. Oh, and bread is a must for dipping!

Caprese Salad - Serves 4

Have it:
1 ripe beefsteak tomato (make sure its a good one)
4 fresh basil leaves
fresh mozzarella, sliced or buy it pre-sliced
olive oil
balsamic vinegar
salt & pepper

Do it:
1. Slice the tomatoes and mozzarella. Layer the basil leaves, tomato and mozzarella.

2. Season with salt & pepper. Mix 1 tbl. balsamic vinegar with 1 tbl. olive oil. Drizzle over the salad. Serve.

Italian Sausage Soup - Serves 4-6

Have it:
Sausage Meatballs
1 lb. Italian sausage, casings removed (I used hot sausage which added a lot of flavor)
1/2 c. dried bread crumbs
1/4 c. grated parmesan cheese
1/4 c. milk
1 egg
1/2 teas. dried basil
1/2 teas. black pepper
1/4 teas. garlic salt

Soup
4 c. hot chicken broth (I used Pacific Foods organic low-sodium broth and heated in the microwave)
1 tbl. tomato paste
1 clove garlic, minced
1/4 teas. red pepper flakes
1/2 c. mini pasta shells (you can use any tiny pasta)
1 10 oz. bag baby spinach leaves grated parmesan cheese

Do it:
1. Combine meatball ingredients. Form into marble size balls.

2. Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2 quart Crock-Pot slow cooker. Add meatballs. Cover; cook on low 5 to 6 hours. So easy!

3. Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with parmesan cheese and serve immediately.

I love the spinach in this dish. Adding it right before serving allows it to wilt without being soggy. With there only being the two of us, we were able to have this a second day and it tasted great heated up.

Source: Crock-Pot The Original Slow Cooker Recipe Collection