Tortilla Bake

Tortilla Bake

We often cut back recipes I find and alter to make enough for 2 meals for each of us. That way we have fresh new meal, most often a totally new recipe, then have the other half for breakfast on Tuesday. This is such a dish. Of course, logic tells you that it is also good for 4 people and can be used for brunch as well as breakfast.

Ingredients:

• 4 eggs
• 2/3 oz Cream Cheese
• 8 corn tortillas
• 4 large shallots, cubed
• 1/2 cup shredded Cheddar Cheese
• 2 cups salsa (I use medium - you may prefer mild or hot)

Directions - Make the night before if you choose:

1. Spray an 8x8 glass baking dish with cooking spray
2. Blend the eggs and cream cheese until smooth using a blender
3. Place 4 tortillas overlapping on the bottom of the dish touching the edges of the dish
4. Pour egg mixture over the tortillas
5. Spread the shallots over the egg mixture evenly
6. Spread 1/4 cup Cheddar cheese over the mixture so all is covered
7. Spread the salsa over the cheese to cover it all lightly
8. Cover and put in the refrigerator for up to 12 hours

Directions - Meal Time:

1. Pre-heat oven to 375 degrees
2. Bake 25 minutes, covered
3. Spread remaining Cheddar Cheese over the top and bake another 15 minutes uncovered until cheese is melted and cooked to a golden brown

May be served with sour cream and green onions on top if you like.

Roasted Fall Vegetables

Roasted Fall Vegetables

On February 19, 2013, I posted a blog "Roasted Winter Vegetables". Well, this isn't just for fall. It can be modified to suit almost any season and still be wonderful. Here is our fall version.

Ingredients:

• 1 medium zucchini squash
• 1 medium parsnip
• 5 small red potatoes, quartered
• 2 leeks
• 1/2 lb. Brussels sprouts
• 10 garlic cloves, cut in half
• 8 shallot bulbs, sliced in 1/2 inch pieces
• 3 tbsp. olive oil
• sea salt (if you want - not really needed)
• black pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash all veggies carefully and completely - leeks and Brussels sprouts can be tricky
3. Prepare turnips by peeling and cutting into 1 inch squares, cut squash into 1 inch squares
4. Cut potatoes into quarters
5. Cut off dark green and base of leeks and toss out, cut rest into 1/2 inch slices
6. Peel outer leaves of Brussels sprouts, cut each in half
7. Trim ends off garlic cloves and cut each clove in half
8. Add all ingredients in a large bowl and toss to coat everything with olive oil, salt and pepper
9. Place veggies on rimmed baking dish in a single layer
10. Roast for 30 minutes, flipping veggies over after 15 minutes

Beer-battered Fish

Beer-battered Fish

Ingredients:

• 1 1/2 lbs. white fish - I prefer cod, sliced into 1 inch wide pieces, no longer than 6 inches long - patted dry
• 8-12 oz. bottle of peanut oil
• you can use canola oil or any vegetable oil, but peanut oil will taste the best with fish
• 1 cup flour
• 1/2 tsp. baking powder
• 1 cup pale lager beer
• sea salt

Directions:

1. Heat all of the oil over medium high in large nonstick skillet (Works best if you heat the skillet first, then add the oil. Peanut oil will heat quickly)
2. In a medium sized bowl, whisk together the flour and baking soda
3. Add salt to taste and whisk again
4. Slowly add the beer and continue to whisk - it will be very  thick at first, and will smooth as you add the beer and whisk it together
5. Place fish in skillet and fry until golden brown on both side - we like it well done, so I did it about 8 minutes on each side

You can save the oil after straining out the fish residue, and place the batter in the refrigerator for your next time (not sure how long it will keep, though)

Frittata with Shallots and Mustrooms

Frittata with Shallots and Mushrooms

Ingredients:

• Chopped shallots
• Sliced green onions
• Chopped Shiitake mushrooms
• Chopped Baby Bella mushrooms
• Black pepper to taste
• Shredded Fontina Cheese

Directions:

1. Follow directions for a frittata
2. Amounts depend on how much you want, just make the portions equal
3. Fontina Cheese has enough salt that you don't need to add any

Slow Cooker Brisket with Onion Gravy

Slow Cooker Brisket with Onion Gravy

Ingredients:

• 1 lb. slab of brisket (ask butcher to cut for you)
• 2 tbsp. virgin olive oil
• 2 large onions sliced thin
• 4-6 cloves garlic, cut in half
• sea salt to taste
• black pepper to taste
• 1 cup beef broth
• 3 oz. tomato paste
• 2 tbsp. butter
• 1 tbsp. flour

Directions:

1. Brown brisket on both sides - about 2 minutes on each side over medium high heat using enough oil to prevent sticking
2. Move browned brisket to slow cooker
3. Add rest of oil to browning pot and cook onion about 6 minutes
4. Add garlic 
5. Stir in tomato paste
6. Add broth and bring to a boil
7. Transfer onion mixture to slow cooker
8. Cook on low for 10 hours
9. 
   
10. Remove brisket and keep warm
11. Remove onion mixture and place in stovetop pan
12. Mix in butter and flour
13. Whisk in softened butter and cook until thickened to suit your taste

Tortilla Tomato, Egg Bake

Tortilla Tomato, Egg Bake

Ingredients:

• 2 tbsp. virgin olive oil
• 1/2 large onion, diced small
• sea salt to taste
• black pepper to taste
• 3 minced garlic cloves
• 1/2 tsp. flour
• 14 oz. crushed tomatoes
• 1/4 tsp. red cayenne pepper flakes
• 1/4 cup milk
• 4 corn tortillas, cut into 1/2 inch slices
• 4 eggs
• 1/2 cup shredded Cheddar Cheese

Directions

1. Preheat oven to 400 degrees
2. In a regular sized cast iron skillet, heat oil over medium high
3. Add onion and cook about 8 minutes
4. Add salt, pepper and garlic and cook about 4 minutes
5. Add flour and stir to mix well
6. Pour in tomatoes and cook until thickened - about 2-3 minutes
7. Stir in milk
8. Spread 1 cup tomato sauce in 8x8 glass baking dish
9. Spread tortilla strips evenly over the layer of sauce
10. Spread remaining sauce over the tortillas
11. Break eggs over top of sauce evenly around the baking dish
12. Top with cheese
13. Bake 25 minutes

California Egg Bake

Rarely do I follow a recipe directly, but this is one of the exceptions.

California Egg Bake
from Edi Farm, Farmington, NM published on www.Reminisce.com

Ingredients:

• 3 eggs
• 1/4 cup sour cream
• 1/4 tsp. sea salt
• 1 medium tomato, chopped
• 1 green onion, sliced
• 1/4 cup shredded cheddar cheese

Directions:

1. Beat the eggs, sour cream and salt
2. Stir in the tomato, onion and cheese
3. Mix well and pour into a greased baking dish
4. Bake, uncovered, at 350 degrees for 25-30 minutes

2 servings

I might add more green onion next time. I was out of shredded cheddar, so I used a Mexican mixture of cheeses. A little pepper would not hurt, but this is very good with no changes.

Fettuccine Alfredo with Asparagus

Ingredients:

• 8 oz. uncooked fettuccini
• 1 tsp. virgin olive oil
• 1/2 lb. fresh asparagus, cleaned, trimmed and cut into 1-2 inch pieces
• 3/4 sea salt
• 1/2 tsp. black pepper
• 1 tsp. grated lemon zest
• 2 tsp. lemon juice
• 1 tbsp. butter
• 1 tbsp. vodka
• 6 minced garlic cloves
• 2 oz. cream cheese
• 1/4 cup milk
• 2 oz grated Parmesan Cheese
• 2 tbsp. chopped chives

Directions:

1. Cook pasta according to package directions, drain reserving 1/4 cup of the water - set aside.
2. Heat a large skillet over medium-high. Add oil, asparagus, salt, pepper and saute about 6 minutes - do not overcook the asparagus - keep it crispy
3. Add zest and juice and toss - set aside.
4. Melt butter, add vodka and garlic - cook 1 minute
5. Add cream cheese, when smooth - add milk.
6. Stir in the Parmesan cheese, reserved pasta water.
7. Stir in the asparagus, pasta and make sure all is mixed well.
8. Cover with chives and serve.