Roasted Vegetable Stacked Enchiladas

Posted on November 18, 2013 by Georgina

Roasted Vegetable Stacked Enchiladas

Ingredients:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
1 sweet potato chopped
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

*This is optional but I added the zest and juice of 1 lime to mine 🙂

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, sweet potato, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, lime zest and juice(if using) and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan(See my picture before for a trick!). Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

My mom taught my this trick to cut off two sides of the round tortillas. This makes them fit perfectly in the corners of pans with minimal overlap so you have a perfectly even layer. She’s a genius 🙂

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

This is another beautiful meal. I served this with some Salsa and chips and we had a delicious light meal. Hope you enjoy and of course thanks for reading my blog. I’m blown away at how many views and comments I get in a day. Never in my wildest dreams would I have thought that so many people would visit my site when I started this. Seriously you all make me so happy! 🙂

Quinoa Stuffed Peppers

Posted on September 7, 2013 by Georgina

Quinoa Stuffed Peppers

Hi everyone! Ok I’ve been a busy cooking bee- but a lazy blogger. (for real it’s embarrassing how little I’ve blogged lately- there is reason for it but I’ll save that for a later post!)Needless to say, I can’t wait to share some of my creations with you 🙂 This particular recipe is one of my favorite recent ones! So tasty, easy, and healthy. The perfect trio for an awesome recipe. Enjoy and let me know what you think!

Gorgeous right?!

Ingredients

2 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1 cup black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup shredded pepper jack cheese
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro leaves (I love cilantro so I always add more)
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion or garlic powder
1/2 teaspoon chili powder, or more to taste
1/2 teaspoon smokey paprika, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

Instructions

Preheat oven to 350 degrees F. Line a 9×13 baking dish with tin foil.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, paprika, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place in prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately and enjoy! 🙂
PS. I only cooked 4 peppers since there fewer people I was feeding but then I put the extra quinoa mix in a baking dish, topped with a little more cheese and baked along with the peppers. This was great for lunch throughout the week 🙂 As you can see there was quite a bit of extra “stuffing” so I think you could do more than 6…but experiment! 🙂

I just love how pretty this dish is! So colorful and fresh looking and not to mention out of this world delicious. This is a recipe you could seriously have so much fun with and experiment with different flavor combinations and ingredients. Also easily could be vegan with some small adjustments. Please stop back and share your own concoctions 🙂

As always, thanks for stopping by!

Sweet & Sour Pork

Posted on June 25, 2012 by Georgina

WOOHOO on a blogging roll! Jake and I had a realization that we mainly cook pasta or some form of that- we are broke so big meat meals are out of the question, we also have no grill (well we do but it is TINY) so PASTA is it 🙂 But I try to spice it up from time to time.

This was an instance in that we ‘branched out’ haha. I made a recipe of Sweet and Sour Pork(Though I think this would work well with chicken too)

Ingredients:

1 20 oz Can of Pineapple Chunks

1/2 cup of water

1/2 cup of vinegar

1/2 cup packed brown sugar

2 tbsp Ketchup

2 tbsp Soy Sauce

2 pounds of pork cut into 1 inch cubes(could use chops, loin…whatever you like)

1 teaspoon of salt

1/2 tsp garlic powder

1/2 tsp black pepper

2 tablespoons of oil

2 tbsp corn starch

1 large bell pepper cut into 1 inch pieces

1 onion cut into 1 inch pieces

Hot Cooked Rice

Directions:

1) Drain the pineapple, reserving the juice in a bowl. Add the water, vinegar, brown sugar, ketchup and soy sauce to the pineapple juice, Set Aside.

2) Season the cubed pork with salt, garlic powered and pepper. Preheat oil in large skillet over medium/high heat. Brown the pork cubes and then turn heat to low. Add 1 CUP of the pineapple juice mix. Cover and simmer gently for about 15 minutes.

3) Add the corn starch to the remaining pineapple juice, whisking it to make sure you break up all the clumps. Turn the heat on the skillet to high and wisk in the cornstarch/pineapple mixture until it boils and thickens.

4) add pineapple chunks/peppers/ onion to skillet. Cook for about 5 minutes or until those items are softened to your liking.

5) Serve over rice

6) enjoy it 🙂

Super easy! and delicious and out of the ordinary!

Thanks for reading!