Mushroom, Leek, Gruyere Frittata

Mushroom, Leek, Gruyere Frittata

Ingredients:

• 4 oz. fresh mushrooms
• 1/4 cup sliced leeks
• 2 tbsp. olive oil
• 1/8 cup chopped green onion
• 4 eggs
• sea salt
• black pepper
• 4 oz. Gruyere

Directions:

1. Saute mushrooms, leeks, green onion in olive oil (I use cast iron skillet)
2. Scramble eggs; add salt and pepper to taste
3. As sautee completes (onion and leeks are translucent), add eggs to the skillet
4. Add cheese evenly across the top
5. Place skillet under broiler and broil until cheese and eggs are set.

Serves 2

Hatch green Chili Casserole

My version.

Ingredients:

• 1/4 lb. ground turkey
• 1/4 onion, chopped thick
• 1 clove minced garlic
• 1/4 tbsp. chili powder
• 1/4 tsp. sea salt
• dash cumin
• 1 oz. Hatch diced green chilies
• 4 flour or corn tortillas
• 3/4 cup shredded cheese (Monterey Jack, Mexican mix and/or cheddar)
• 1 can Enchilada Sauce
• 1/8 cup water
• canola oil

Directions:

1. Coat skillet with enough oil to just wet the bottom of the skillet
2. Mix turkey, onion, chili powder, sea salt, cumin, diced chilies in skillet
3. Cook over medium heat until turkey is browned
4. Add garlic and cook another 3-4 minutes (to keep garlic from burning)
5. Pre-heat oven to 350
6. Coat a glass baking dish with enough canola oil (or olive oil) to coat the bottom
7. Place each tortilla on a cutting board or other surface
8. Add small amount of turkey mixture to center of each tortilla making sure you can still fold the tortilla into the shape of an enchilada
9. Add small amount of cheese(s) to top of turkey
10. Add enchilada sauce to mixture
11. Roll the tortilla closed and place in baking dish
12. Pour the remaining sauce over the tortillas
13. Sprinkle enough cheese(s) to cover everything
14. Bake uncovered 30 minutes - cheese should be bubbly and slightly tanned
15. Serve with sour cream, salsa or guacamole

If you want to make your own sauce:

Ingredients:

• 1 tbsp. olive oil
• 1/2 onion - diced
• 1 minced garlic clove
• 1/4 cup flour
• 2 cups chicken stock
• 1/4 tsp. cayenne
• 1/2 tsp. cumin
• 1/4 tsp. paprika
• 1/4 tsp. chili powder
• 4 ounce can Hatch chopped chilies

Directions:

1. Heat olive oil in skillet over medium heat
2. Add onion and saute for 5 minutes
3. Add garlic for the last minute
4. Add rest of seasonings and cook over medium heat for 2 minutes - stir constantly
5. Sprinkle in the flour and cook one more minute while stirring
6. Add chicken stock slowly while stirring
7. Add chilies and simmer on low for about 30 minutes - stir every 10 minutes

Short Ribs

I don't remember ever having short ribs before my 1989 trip to Seoul, South Korea. They are now one of our favorite meals. The following is a mixture of 3 or more recipes for them and you can vary it to suit your own taste.

Ingredients:

• 3-4 pounds bone-in beef short ribs
• 2 tablespoons Dijon mustard
• 2 teaspoons beef broth
• 1 teaspoon sea salt
• 1/3 teaspoon ground black pepper
• 1/2 cup finely chopped onion
• 6 chopped garlic cloves
• 1 cab (14.5 ounces) diced tomatoes with juice

Directions:

1. Place all ingredients in bottom of a slow cooker. 
2. Place ribs on top 
3. Cook for maximum time on low, or minimum time on high. 

They will fall off the bone - no knife needed. Some recipes include beer, rice wine, soy sauce, brown sugar, sesame seeds, ginger, flour and mushrooms. Those are a few ideas for you to consider if you like those ingredients.

4 servings since we make it for 2 meals each

Chimichanga

Chimichanga

Ingredients:

• 1/4 lb. ground turkey or ground beef - or half/half
• 1/4 onion, chopped thick
• 1 clove minced garlic
• 1/4 tbsp. chili powder
• 1/4 tsp. sea salt
• dash cumin
• 1 oz. Hatch diced green chilies
• 4 warmed flour tortillas
• 3/4 cup shredded cheese (Monterey Jack, Mexican mix or cheddar)
• 1/8 cup water
• canola oil

Directions:

1. Coat skillet with enough oil to just wet the bottom of the skillet
2. Mix turkey, onion, chili powder, sea salt, cumin, diced chilies in skillet
3. Cook over medium heat until turkey is browned.
4. Add garlic and cook another 3-4 minutes (to keep garlic from burning)
5. Pour enough canola oil in and electric skillet to cover 1/2-3/4 of the chimichanga and heat to 350 degrees
6. Place equal portions of meat mixture in the center of each tortilla - be careful to not follow your instincts and put too much in each.
7. Fold sides and ends of tortillas toward center to enclose the filling.
8. Secure with toothpicks
9. Fry chimichangas in the hot oil 3-5 minutes on each side until crisp and golden.

Serves 2 if you are hungry. Easy to modify portions to fit your needs.
Use leftover meat mixture for tacos the next day.

Rack of Lamb

Rack Of Lamb

Ingredients:

• 1/4 cup dry breadcrumbs
• 1 tbsp. parsley
• 1 garlic clove, minced
• 1 rack of lamb - 8 ribs
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• cooking spray
• 1 tbsp. Dijon mustard

Directions:

1. Preheat oven to 450 degrees.
2. Combine breadcrumbs, parsley and garlic in a small bowl.
3. Sprinkle lamb with salt and pepper. 
4. Coat a non-stick skillet with spray and heat to medium high. 
5. Brown rack on each side - about 2 minutes for each side. 
6. Remove from heat, let cool a bit then brush on the Dijon mustard. 
7. Press the breadcrumb mixtures over the mustard, pressing it in to cause it to stick. 
8. Place the rack in a roasting pan and bake at 450 for 18 minutes for rare or 30 minutes for medium. Longer if you desire.

Huevos Rancheros Wraps

Huevos Rancheros Wraps

Ingredients:

·        4 slices beef bacon

·        2 eggs

·        Sea salt

·        Black pepper

·        2 flour tortillas

·        Warmed refried beans (regular or black)

·        Sliced avocado

Directions:

1.  Warm tortillas in oven or on electric skillet

2.  Fry eggs to your taste

3.  Season eggs to your taste

4.  Fry bacon

5.  Ladle refried beans onto tortilla

6.  Add bacon on top of beans

7.  Add egg on top of bacon

8.  Add avocado on top of egg

9.  Serve with hot sauce of your choice (I use El Fenix; Nita uses Pace Medium)

Serve as a wrap of just flat – your choice.