Thursday, June 12, 2008


1 tbsp. olive oil, plus olive oil spray
1/2 medium yellow onion, diced (Can use food processor)
1 garlic clove, minced
1 bay leaf
1 medium red pepper, finely diced (about 1 cup - Can use food processor)
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh thyme
2 lbs. lean ground beef
2 large eggs, lightly beaten
3/4 cup dry bread crumbs
1 cup ketchup
1 tbsp. Worcestershire sauce
2 tsp. salt
1 tsp. ground black pepper

Preheat oven to 350°F. Line a baking sheet with parchment paper, spray with oil. (Or just put in greased baking dish.) Heat oil in a skillet over medium heat. Saute onions, garlic and bay leaf until onions are tender (3 minutes). Add red pepper and cook until tender (5 minutes). If you use a food processor for your veges, saute together for about 5 minutes before adding herbs. You can also chop herbs in food processor! Stir in parsley and thyme; cook for 2 minutes. Remove pan from heat; let cool. Discard bay leaf.

In a large bowl, combine beef, eggs, bread crumbs, 1/2 cup of the ketchup, Worcestershire sauce, salt, pepper and cooled veggies. Mix with your hands. Transfer the mixture to a baking sheet and form into a loaf. Coat it with the remaining 1/2 cup ketchup. Bake for 60 to 90 minutes, or until firm. (Closer to 90 minutes.) Let set for 5 minutes before slicing.

Suggested Sides: Green beans, wild rice, mashed potatoes, asparagus, sauteed squash and zucchini (best in summer)

Wednesday, June 11, 2008

Enchiladas Del Rio

Tonight I made up my own version of chicken enchiladas. They ended up being pretty darn good, so I thought this would be my first recipe entry. The name comes after what we call our apartment, the Cabana Del Rio.

2 large chicken breasts chopped (Or 3-4 medium)
1 red bell pepper chopped
1 small onion chopped
Diced jalapenos (optional)
4.5 oz. can green chilies
6-8 multi-grain tortillas
1-1/2 cups shredded cheese
1-10 oz. can of Green Enchilada Sauce
Chili powder (to taste)
Fajita seasoning (to taste; we use Bolner's Fiesta Brand on EVERYTHING)

Preheat oven to 350 degrees. Cook chopped chicken, bell pepper and onions in large skillet on medium-high heat in 2-3 tbsp. of oil for about 10 minutes or until chicken is done. Drain and return to skillet. Add green chilies and jalapenos. Saute for 3-4 minutes. Spray 9X12 pan with cooking spray. Spoon chicken and vegetables into tortilla shells. Place in baking dish with flap down. Cover enchiladas with sauce and cheese. Bake in oven for 15-20 minutes. Remove from oven and let sit 5 minutes before serving. Yields: 6-8 enchiladas. (Can easily be doubled to feed more people.)

Suggested sides:
Because these were so filling, we just had chips and salsa on the side. Also can be served with refried beans, Spanish rice, salad, corn, or whatever you like best!!!!

Tuesday, June 10, 2008

New Blog!!!

This will be a new blog to post all of my favorite recipes so my friends and family can access them anytime they want. Woohoo!

Let's start cooking!