Shredded Beef Enchiladas with Red Chili Sauce

I don't know what got into me. I usually never have a craving for Mexican food, but the past couple of days I have had a taste for it. I was on The Nest (a newlywed message board) earlier today and saw that my friend Chelley had just updated her blog with enchiladas.

They looked so good that I knew I had to make them tonight. Instead of chicken I used beef and used a CI recipe as base for the recipe.

Shredded Beef Enchiladas with Red Chili Sauce

(based on Cook's Illustrated)

1 lb. chuck stew meat

salt, pepper, garlic powder for seasoning

flour for dredging

2 Tbs. oil

1 15oz and 1 8oz can tomato sauce

1/4 cup beef stock/broth/water

1 poblano pepper finely diced

1 onion finely diced

3 cloves garlic minced

1 Tbs. cumin

3 Tbs. chili powder

2 Tsp. ground coriander

2 tsp. sugar

dash of cayenne

salt and pepper

corn tortillas (I used 12)

1 1/2 cups shredded mexican blend cheese (or a cheese you prefer)

Sour cream for serving

Heat oil in a dutch oven over med. heat. Season beef with salt, pepper, and garlic powder. Dredge in flour shake off the excess and brown on all sides in the dutch oven. Remove with tongs and reserve on a plate. Add onions and poblanos to the pot (add more oil if needed). Saute until onions are beginning to brown (about 5 minutes). Add tomato sauce, beef stock, cumin, chili powder, ground coriander, sugar, cayenne and salt and pepper. Add beef back to pot and let simmer for an hour and a half or until beef is tender.

When beef is ready, remove and shred using two forks add chopped cilantro and mix together. Take some of the sauce and spread it around a 9 X 13 baking dish. Spray tortillas with pam and Place in a preheated 400 degree oven until warmed through.

Roll beef in tortillas and lay in baking sheet. Top with the remaining sauce and then top with shredded cheese. Bake covered for 1o minutes. Bake another 10 uncovered to get the cheese nice and bubbly.

Arroz Verde

This is such a fresh and easy side dish to any mexican meal. I needed something to go with my enchiladas above so I googled recipes and settled on this one. Mostly because I made me lmao. I only used one large poblano, since that was all I had (well I used the other one for my enchilada sauce). This really was one tasty dish, and the cilantro in this dish made my house smell wonderful while it was cooking.

I'm not a huge cilantro fan, but for some reason I couldn't stop eating this rice. Maybe I'm a bigger fan of cilantro than I thought.

Arroz Verde

(Ramblings of a Frantic Home Cook)

2 Poblano peppers

2 cups chicken stock (warmed)

Bunch of cilantro (I used about 2 cups)

1 onion finely diced

2 garlic cloves minced

tsp. cumin (my addition)

2 Tbs. canola oil

1 cup long grain rice

salt and pepper to taste

Roughly chop poblanos and add them to a blender. Add warm stock and cilantro. Blend until well mixed. Heat oil in a medium sauce pan over med. high heat. Add onions and cook a few minutes. Add rice and garlic and saute a few minutes more until the rice is toasted. Add poblano mixture and cumin and heat until boiling. Turn down heat and simmer 25 minutes.

A Snack for my Husband (and me)

A few weeks ago Chad and I went to a chain asian restaurant (more like fast food) called Mama Fu's. It mostly serves stir fries and noodle bowls, but has a few appetizer items as well. I noticed that they had beef curry egg rolls. I thought that sounded interesting so we got an order to share. They were definitely yummy, but thought I could make them better. Chad loved them. Since I had some left-over egg roll wrappers in the fridge that were going to expire soon I decided to make this "snack" for our dinner tonight. The crispyness of the wrapper, and the spicyness of the beef, potato, pea and carrot filling were a match made in heaven. Although, I think the filling over some rice would be great too (and not as fattening).

Curry Beef Egg Rolls

1/2 lb. lean ground beef

1 carrot chopped finely

1 potato diced small

1/4-1/2 cup frozen peas

1/2 onion grated (I used the food processor and processed the hell out of them)

2 cloves garlic minced

1 Tbs. red curry

1 Tbs. garam masala

2 tsp. cumin

pinch or more of cayenne pepper

salt and pepper to taste

1/2 cup chicken stock

6-8 egg roll wrappers

oil for frying

Heat a medium skillet over medium heat. Add ground beef and vegetables(except frozen peas) and cook until meat has browned. Add spices and chicken stock. Cook about 12-15 minutes or until potatoes are cooked through. Add peas the last few minutes. Set aside and let cool completely.

When mixture has cooled put about a Tbs. and a half of filling in the wrapper. (make sure it is perpendicular to a point of the wrapper). Wrap up like a burrito and brush flap so it seals. Repeat.

In the same pan (wash first) heat oil (about 2 cups, 1/4 way up a 10" skillet with 2" sides) until temp. reaches 300 degrees. Fry until golden and drain on a paper towel lined plate. Serve immediately. A yogurt based sauce would be a great accompaniment here, unfortunately I had no yogurt ; )

Red Risotto w/ Sausage, Peppers and Mushrooms

Not your typical risotto, but it sure is tasty. I was a little uncreative trying to come up with things to do with the Italian sausage I had in the fridge. I thought about a baked pasta dish, but I really wasn't feeling that. Then I thought I'd make it easy on myself and just do sausage and peppers. Just then the light bulb appeared above my head. Sausage (Rinaldi brand thanks to my papa for bringing it down!!) and peppers risotto. So into the kitchen I went. As I rummaged through the fridge I saw some mushrooms that needed to be used up so I decided to add those. I also used up the rest of the fresh basil I had in there too. It's a good feeling when I don't waste produce. Honestly, it happens quite often lately with us having full weekends the past month.

This really was a great one dish meal. I made a lot, probably enough to feed 6. I'm probably going to get at least 4 more lunches out of it for Chad and I, which is great economically. As a matter of fact, this meal was very inexpensive. I used frozen tri colored peppers that I found at Trader Joe's. We all know that the price of fresh red, yellow, and orange peppers, are steep at the grocery.

Red Risotto w/ Sausage, Peppers and Mushrooms

1 lb italian sausage casings removed

2 Tbs. olive oil

1 1/2 cups chopped tri colored peppers

1 medium onion diced

3 cloves garlic minced

4 oz (or 1/2 a package) of crimini mushrooms

1 package (16 oz.) of short grain rice

2 tsp. dried oregano

Salt and pepper to taste

1 cup dry red wine

1 14 oz. can diced tomatoes pureed for a couple seconds, warmed (you want it to still be a little chunky)

1 8 oz. can tomato sauce warmed

3 cups chicken stock warmed

1 cup grated parmesan cheese

1 Tbs. fresh chopped basil

In a large skillet over medium high heat add olive oil until it shimmers. Add sausage, onions, peppers and salt and pepper. Cook breaking up sausage with a wooden spoon until all pieces are browned. Add garlic, oregano, and rice and cook a few minutes, stirring. Deglaze the pan with the wine and cook until all has been absorbed. Add tomato products and cook until liquid has been absorbed. In increments of 1 cups add chicken stock each time waiting until the last has been fully absorbed. When rice is cooked through add parmesan cheese and basil, stirring to combine. Serve immediately.

Pork Chops with Sundried Tomato Pesto Crust

I had no idea I would be making this tonight. I knew I had pork chops, but didn't know what to do with them. I always have this problem when I have chops. I looked for recipes online, but I kept getting recipes that paired the pork with apples. Blech. I mean I love a cold apple just like anyone else, heck, I even like apple pie. But for some reason the thought of baked apples on there own make me gag. And pairing it with pork, even worse. Please don't take offense if you are one of the gazillion people who enjoy this pairing, I am the weird one I'm sure.

So while I was having no luck in the recipe dept. I did come across a chicken recipe with sun dried tomato pesto. But then I lost it. But I figured, it's a pesto, I can make that without a recipe. So I did. And I spread it on the top of my chops. It was a brilliant idea, because those chops were the best I've had in a while. I served them on top of the polenta below.

This meal was very quick to make too. I think it was about 30 minutes from start to finish. Just call me Rachel. No, just kidding. Please don't. : )

Pork Chops with Sundried Tomato Pesto Crust

4 1" thick center cut loin chops

salt and pepper

1 Tbs. olive oil

1 Tbs. unsalted butter

1/4 cup wine

1/4 cup chicken stock

Pesto

1 cup basil leaves

1/4 cup pine nuts

4 oz. (1/2 a jar) of sun dried tomatoes packed in oil

2 cloves garlic

1/4 cup or more olive oil

1/4 cup parmesan cheese

salt and pepper

Prepare the pesto by adding everything but olive oil to a food processor. While processing add olive oil through the feeder tube until it smooth but not runny.

Prepare the chops:

Heat butter and oil in a large oven safe skillet over medium high heat. Season pork chops on one side (the unseasoned side with be topped with the pesto), and add to skillet. Sear a few minutes on each side making sure they form a nice crust. Remove chops and add wine and stock. Scrape the bits off the bottom of the pan and let reduce by half (5 minutes or so). Meanwhile spread the pesto on top of the chops. When liquid has reduced return chops to pan and bake in oven for 25 minutes. If the top starts to get to black cover with foil.

Creamy Polenta with Fontina

Yum, Italian grits, lol! At least that is what I think of them. I have just started my love affair with polenta. Sure I have had it plenty before, but recently I have actually been craving it. It is really a versatile dish, there are hundreds of ways to dress it up. I am already planning a couple of new ways to prepare it. I added fontina cheese and parmesan to this batch, and it was fantastic. Next time I make polenta this way I will probably add more herbs. But since I was pairing it with my pork above, I decided to leave it simple and creamy.

Creamy Polenta with Fontina

1 1/2 cups corn meal

6 cups chicken stock/broth

1 cup heavy cream/half and half/milk

1 tsp. salt

1 tsp. pepper

3 Tbs. unsalted butter

1 cup cubed fontina cheese

1/4 cup grated parmesan cheese

In a large sauce pan bring chicken stock and cream to a boil. Pour polenta into the pot whisking as you go. Turn heat to low and simmer 15 minutes. Stir in butter and cheeses and cook about 5 minutes more. Serve immediately.

Baklawa

Oh Baklawa. One of those desserts you cannot just have a piece of. The delicious syrup over the buttery layers of phyllo stuffed with delicious nut meats. I used a basic recipe from my Baker's Odyssey cookbook, but I altered a bit to my liking. It only called for walnuts, but I used half walnut and half pistachio. I also used rose water instead of orange flower water since that is all I had.

Preperation is a bit tedious, I'll admit. But in the end, who cares? The delicious little bites of heaven make you quickly forget how long it took you to baste every sheet of that dough. I love how this recipe make a whole 9 x 13 pan. You will most definitely have a bunch leftover to feed your friends, or just nibble on during the week. This was the dessert I served for my Lebanese Cuisine for my lunch club. And yes ther is some leftover, which I'm sure won't last a couple more days. My menu for this little feast consisted of:

Hummus

Baba Ganoush

Tabouleh

Stuffed Grape leaves

Kibbee Sounieh (baked)

Spinach Fattayer (pies)

Yogurt

Toasted Pita

Baklawa

I was pleased how everything turned out. And I felt like I was back home in MI. Thanks to my Jiddy and Papa, for helping with the recipes. Mwah!

Baklawa

(a Bakers Odyssey, pg. 140)

Syrup:

3 cups sugar

2 cups water

2 Tbs. orange flower water ( I used Rose Water)

1 Tbs. lemon juice

Filling:

1 lb. walnuts ( I use half walnut, half pistachio)

1/2 cup sugar

1-2 Tbs. orange flower water (again I used rose)

1 lb. (one pkg.) phyllo dough thawed

3 sticks butter (clarified)

Combine the sugar and water in a sauce pan and bring to boil over med. heat. Cover and cook 3 minutes. Remove syrup and stir lemon juice and rose water in. Cover and refrigerate until completely cooled.

Filling:

Chop nuts, sugar and rose water in food processor until they are small pieces but not ground. refrigerate until ready to use.

Brush the bottom and sides of 9 X 13 pan with clarified butter

Lay one sheet down and fold over to fit if needed. brush lightly with butter. repeat until you have used one package of phyllo(usually a carton comes with two individually wrapped portions).

Take filling and spread evenly over phyllo. Repeat the layering process with the remaining phyllo.

When finished layering score phyllo length wise into 5 strips. Then cut diagonally in 6ths to make diamond shape. Use a sharper knife to cut all the way through after scoring.

Bake for 30 minutes at 350. After 30 minutes lower to 30 minutes and bake another 35-40 minutes. If it is starting to brown early cover with foil. Take out of oven and pour COLD syrup over hot baklawa (do not add hot syrup)

Before serving garish with crushed walnut or pistachio. Let sit a couple hours before serving.

Kibbee Mehlieh- Fried Kibbee Balls

Okay, so I'm not really sure how to spell the "fried" part in English, so I did the best I could phonetically. These are a special treat for me considering they are fried meat balls and I don't eat them very often. But if I ever have any kibbee nayi and stuffing left over from making a baked kibbee, I like to make a couple of them rather than throw away or freeze the leftovers. I made the baked kibbee for my lunch club and ended up with a bit of stuffing and nayi left over, so I decided to make these football shaped goodies. They are so tasty and crisp. Many Lebanese restaurants serve them as appetizers. So I usually order them. Hey, it's not very often I get them so I eat them when I can. : )

Basic Kibbee Nayi and Stuffing

Take about 2 Tbs. of kibbee and make a ball in your hand. Push your finger in the middle and make an indentation large enough to fit stuffing. Add some of the stuffing (hashwit). Close the ends into a point like a football. Cook in hot oil for a minute or two. Sahtein!

Moutabal Bathinjan- Baba Ganoush- Eggplant dip

Another favorite of mine. I love eggplant. Grilled, sauteed, broiled, fried, and made into a dip. this recipe is very similar to making a hummus, but instead the star ingredient is eggplant. Very easy to make and great to use as a spread on pita sandwiches, vegetables, or just scooping up with some great pita. You can play around with this recipe to your taste. I don't have very exact amounts because everytime I make this it varies. I'll post a general recipe, but make sure in between pulsing the mixture in the food processor you are tasting. Add as you go along, don't add all at once.

Moutabal Bathinajan- Baba Ganous

1 large eggplant pricked with a fork and leaf of stem removed (not the stem itself)

2 Tbs. tahini

1/4 cup lemon juice

salt

pepper

2 galic cloves halved

fresh chopped parsley for garnish

Heat oven to 400 degrees and while waiting to heat up line a baking pan with foil. Roast eggplant until skin is starting to blister. Turn every once in a while to avoid burning. this should take about 20-30 minutes depending on the size of the eggplant.

Remove the eggplant from oven an let cool. Halve the eggplant or remove skin and chop the flesh. transfer to a food processor and add a tbs. of tahini, couple tbs. of lemon juice, one garlic clove, salt and pepper. Process a minute and taste. Add to it as you see fit. Serve with toasted pitas, or however you wish.