Potato and Kale Enchiladas

You don't have to be a vegetarian or vegan to enjoy this dish.

2 large Russet Potatoes, diced
1 bunch kale
1 medium yellow onion, chopped
3 tbsp. olive oil
1 tbsp. cumin
1 tsp. chilli powder
salt and pepper to taste
1/4 c. diced jalapeno peppers
8 corn tortillas
2- 10 oz. can Green Enchilada sauce or just one big can
4 oz. can green chiles
cilantro, chopped for garnish

1. Preheat oven to 325 Degrees.

2. Take the diced potatoes and place them in a large pot filled with water. Boil the potatoes until they are soft,about 15 to 20 minutes and then drain.

3. Take the kale leaves off the stem and rinse to make sure they are clean. Chop the kale and set aside.

4. Take a large saute pan and drizzle with 3 tbsp. olive oil on medium high heat. Once the pan is hot, add the diced onions and cook until translucent, about 7 minutes. Add the kale and saute for another 10 minutes until the kale is completely cooked and wilted down. Slightly Add the diced potatoes, mashing slightly, and stir until evenly distributed. Season with salt, pepper, cumin, and chili powder; add the diced jalapeno peppers. Cook with all ingredients for about 7 to 10 minutes.

5. Add a couple of T of olive oil to a skillet. When it's very warm, place a tortilla for 10 seconds each side. This will heat the tortilla and keep it from breaking when rolled. Take about 1/3 cup of filling and spread in the middle of the tortilla, roll it up, and place inside a greased large rectangular dish. Repeat process until all filling is completely gone. It should make anywhere between 6-8 enchiladas (if you make more than 6 you may want to get another can of enchilada sauce).

6. In a medium bowl, pour in both cans of enchilada sauce along with the 4 oz. can of green chilies; stir and pour evenly over the enchiladas. Place inside the oven for 10 minutes, garnish with chopped cilantro, and serve.

Modified Recipe by Brown Sugar at http://bsugarmama.com/potato-kale-enchiladas

Veggie Pizza

Ingredients

• 1 whole Unbaked Pizza Crust
• Olive Oil
• Salt And Pepper, to taste
• ¼ cups Prepared Pesto
• 5 cloves Garlic, Minced
• 1 pint Red Grape Tomatoes, Halved Lengthwise
• 1 pint Yellow Grape Tomatoes, Halved Lenthwise
• 1 Tablespoon Balsamic Vinegar
• 16 whole Basil Leaves (chiffonade)
• 6 ounces, weight Mozzarella, Grated
• ¼ cups Grated Parmesan Or Romano
• ½ cups Fontina Cheese
• 4 ounces, weight Goat Cheese Crumbled

Preparation Instructions

To make the pizza topping: In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Preheat the oven to 500 degrees. Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet. Drizzle a little olive oil on the dough and smear it around with your fingers. Sprinkle with salt and pepper, then spread pesto all over the surface. Mix the cheeses together and sprinkle them all over.

Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly. Remove from oven and spoon on tomato-basil salad.

Cut into squares and serve!

http://tastykitchen.com/recipes/main-courses/bruschetta-pizza-2/?print=1/#size3x5

Pizza Crust

• 1 teaspoon (SCANT) Active Dry Yeast
• 3/4 cups Warm Water
• 2 cups All-purpose Flour
• 3/4 teaspoons Kosher Salt
• 3 Tablespoons Olive Oil

Preparation Instructions

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. 

With the mixer running on low speed, drizzle in olive oil until combined with flour.

 Pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance.

thepioneerwoman.com/cooking/2013/08/pizza-ree-a/#recipe-form-161951

Caramel Candies

Use a pizza cutter to cut caramel into bite-sized pieces

Thermal gun works great for candy making

.

INGREDIENTS:

2 cups white sugar 1 cup packed brown sugar 1 cup corn syrup 1 cup evaporated milk (NOT THe WHOLE 12 oz CAN)

1 pint heavy whipping cream 1 cup butter 1 1/4 teaspoons vanilla extract

DIRECTIONS:

1.	Grease a 9X13 inch pan using the non-stick baking glaze,
2.	In a large dutch oven pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Stirring constantly over medium heat, bring to a slow boil and then to 250 degrees. Use a thermal gun to monitor the heat of the mixture. It works great! When the thermometer reaches 250 degrees F remove the pot from the heat.
3.	Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

Craig's Carne Guisada

"Red Caldwell's Carne Guisada

3 lbs. lean, boneless beef, cut into 3/4 inch cubes
Crisco shortening for browning
2 onions, peeled and chopped
5 cloves garlic, peeled and minced
1 cup flour, or more as needed
1 T cumin
1 fresh jalapeno, minced
Salt and pepper to taste

Combine flour and cumin in a large paper bag.

Add the meat and shake the bag to coat the meat with the flour.

Heat oil in Dutch oven until very hot, and brown the floured meat.

Add onions, garlic and jalapeno with water to cover.

Cover and slowly simmer for 2 hours, stirring every 30 minutes.

Thicken with remaining cumin seasoned flour, if desired.

Serve with flour tortillas and Spanish Rice.

Craig made this to take fishing this year, August 2013

http://answers.yahoo.com/question/index?qid=20081221022308AAcJ0O5

Crisco Sugar Cookies

1 c Crisco Vegetable Shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar

2 tablespoons milk
3 large eggs

1 teaspoon vanilla extract

4 cups All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar

1 teaspoon salt

1. Mix shortening and sugars together until creamy.
2. Add milk eggs and extract.
3. Add flour, soda, tartar, and salt.
4. Divide into 3 balls and refrigerate for at least an hour.
5. Roll to about 1/3 to 1/4 inch thick. These are tender cookies and tend to break if too thin.
6. Bake at 350 degrees for 8 minutes or until edges are slightly golden.
7. Okay to freeze cookies and decorate later.

Modified from this link.

Southwestern Chopped Salad

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
1 cucumber

Chuys Jalapeno Cilantro Sauce as a dressing

Directions
Finely chop all the veggies.
Place all ingredients in a large bowl and stir to combine.
Toss Creamy Cilantro dressing or with desired dressing.
Add some grilled chicken and it's a home run!

Debi Hanninen pinned this to her Pinterest account and I had to try it. Fabulous!
http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html