Tex-Mex Beef Enchiladas

olive oil
1 onion, diced
1 lb ground beef
4 T Taco seasoning (see entry under Mexican)
4 T unsalted butter
6 T flour
4 cups unsalted beef broth
Salt and pepper
1 t cumin
1 t chili powder
Corn or flour tortillas
Cheddar and Monterrey jack cheese, shredded, at least two bags

1. Preheat oven to 350 degrees. Prepare casserole dish with nonstick spray.

2. Heat olive oil in large skillet over medium high heat. Add onion and cook for five minutes until I softened. Add ground beef with taco seasoning. Cook for ten minutes. Transfer meat to bowl and set aside.

3. Return pan to medium heat. Add butter and melt. Add flour and stir to form a roux. Cook for 2-3 minutes. Add beef broth a splash at a time, whisking thoroughly until all the broth has been incorporated. Season with salt, cumin, chili powder and pepper. Cook additional ten minutes to allow formthickening.

4. Add enough sauce to the bottom of the casserole dish to cover.

5. Add 1/4 cup each cheddar and Monterrey jack cheese to sauce and allow to melt.

6. Add meat to tortillas and roll, place in dish. Pour remaining sauce over to cover.

7. Layer with lots and lots of cheese.

8. Cover with tin foil and bake for 20 minutes. Remove foil and bake for 15 minutes.

Guacamole with Fish Sauce

2 ripe avocados
1 T lime juice
1 t fish sauce
Salt and Pepper
Cilantro

Mash all ingredients to desired consistency.

Southwest Steak

1 lb flank steak
1 medium onion, chopped
1/3 cup lime juice
Cilantro, chopped
3 jalapeños, seeded and finely chopped
3 T water
2 T vegetable oil
1 t cumin
2 garlic cloves, minced
1/2 t ground red pepper
Salt and pepper

1. Trim fat from steak. Place steak in a plastic bag.

2. For marinade, combine onion, lime juice, 1/2 cilantro, jalapeño, water, oil, cumin, garlic, red pepper and salt and pepper. Pour over steak. Marinate overnight.

3. Drain and reserve marinade. Girl steak and brush with marinade. Slice against the grain.

Harvest Pork and Parsnip Stew

From the Biggest Book of Slow Cooker Recipes

1 lb boneless pork shoulder
2 sweet potatoes, peeled and cubed
2 medium parsnips, peeled and cut into pieces
2 small green apples, cored, peeled and cut into slices
Medium onion, chopped
3/4 t dried thyme, crushed
1/2 t dried rosemary, crushed
Salt and pepper
2 cups apple cider

1. Trim fat from meat. Cut into 1 inch cubes

2. In a large crockpot, layer potatoes, parsnips, apples, and onion. Sprinkle with seasonings. Add meat. Pour apple cider over all.

3. Cover and cook on low for 7-8 hours or high for 4 hours.

Thai Style Pork

2 lbs boneless pork loin, cut into four pieces

1 - 2 red bell peppers, julienned

1/4 cup teriyaki sauce

2 T rice vinegar or white wine vinegar

1 t crushed red pepper or one chopped jalapeño 

2 garlic cloves, minced

1/4 cup peanut butter

1/2 cup chopped green onions

Chopped roasted peanuts

Lime wedges

1. Place pork through garlic in slow cooker. Cook on high for one hour; reduce heat to low and cook for six hours. Remove pork and shred/chop. Add peanut butter and shredded pork.

2. Serve over jasmine rice with onions, peanuts and lime juice.

Cheesy Spinach and Artichoke Dip

1/3 cup sun-dried tomatoes
1 14 oz can artichoke hearts, drained and coarsely chopped
1 10 oz package frozen spinach, thawed, drained and squeezed dry
1 8 oz block of cream cheese
1 8 oz tub sour cream
1 cup grated Parmesan cheese
3/4 cup milk
1/2 cup feta cheese
1/2 cup diced onion
1/2 cup mayonnaise
1 T red wine vinegar
Black pepper
2 garlic cloves, crushed

Place all ingredients in a crock pot and cook on low for at least two hours, probably more.

Chicken Parmesan Casserole

Use this Marinara Sauce

2-3 chicken breasts, cubed
Marinara sauce
1/2 t red pepper flakes, optional
Parmesan cheese, grated
Mozzarella cheese, shredded
Dried basil

1. Preheat oven to 350 degrees and lightly grease glass pan.

2. Spread chicken in greased dish and pour marinara sauce over it. Sprinkle with the red pepper flakes if desired.

3. Bake, covered, for 20 minutes. Remove and shred chicken.

4. Replace chicken and mix back in with the sauce. Top with Parmesan and mozzarella and a few shakes of basil.

5. Bake for 10-15 minutes until cheese is melted and bubbly.

Marinara Sauce

Good for this Chicken Parmesan Casserole. Quick and easy.

Olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 carrot, diced
Salt and pepper
1/2 t dried oregano
1/2 t dried thyme
2 28 oz cans whole or crushed tomatoes

1. In a large pot, heat olive oil over medium low heat until hot. Add onion, garlic, carrot, salt and pepper, oregano, and thyme. Reduce heat to low and let onions sweat and soften for about 20-25 minutes.

2. Add tomatoes. Increase heat to bring sauce to a simmer. Cook, stirring occasionally, for 15-20 minutes.

3. Purée sauce or leave chunky.