Winterwheat

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Enchilada’s with Roasted Vegetables served Lasagna Style

It was one of those weekends that we needed to trim the bushes and make the backyard as pretty as possible.  We are living more and more in the pool these day’s as temps are reaching over 105!  Everything is growing like crazy!  I have been eying Enchiladas and Tamales lately.  I decided to make a dish that has the taste of both in it.  Here it is

Ready to Eat!

This was amazing!!  It satisfied both cravings at once.  I was our late lunch, early dinner meal.  In addition to being so yummy, we were able to include many of our fresh vegetables and herbs right out of the garden.  We have Earth Boxes full of great stuff,  (2) 4×4 raised beds which are going crazy and several pots with herbs and peppers scattered throughout the landscaping.  I Love it!!

First had to make some Pico De Gallo which All, and I mean All came  out of the garden.  You can get the recipe by clicking the above recipe name to go immediately to an earlier post.  This is my only one I make and it is that good.

Enchilada’s with Roasted Vegetables served Lasagna Style

1 package corn tortillas (10 count)

1 small can  Enchilada Sauce or homemade

6 Anaheim Peppers

2 Red Bell Peppers, sliced into strips

1 Can Black Beans, rinsed and drained

1 Medium Zucchini cut into chunks

1 yellow onion, cut into strips

2 small ears of fresh corn, cut from cobs

1 small can Black Olives

2 cloves of garlic, minced

1 1/2 ground cumin

Salt and Pepper

1+ cups Pico De Gallo

2 Cups Shredded Cheese, your choice.

Sour Cream, Cilantro and chopped Green Onions for Garnish

Heat oven to 425, prepare bell peppers, onions, corn, zucchini, and place the whole Anaheim Peppers around the edge of a shallow baking pan.  Drizzle oil (grape seed or Coconut oil as they have a high smoke level), then sprinkle with minced garlic and salt and pepper generously.  Mix everything together with tongs or your hands :),    (my preferred method).  Roast in oven for 40 minutes or until vegetables are tender and starting to brown.  Keep an eye on them in the last 10 minutes.

Spray a 9x9x2 baking dish with Canola oil, and place corn tortillas (cut in half) in a medium dish with the enchilada sauce to coat them.  Place 1/3 cup Enchilada Sauce in bottom of baking dish.  Start by placing a layer of soaked tortillas, 1/4 of roasted veggies, a handful of black beans, handful of sliced olives, 1 1/2 pealed chilli (you roasted earlier), and the top with pico and a handful of shredded cheese.  Repeat with the tortillas and…..you get the picture.  Just like assembling a Lasagne.

On the very last layer end it with more cheese and some chopped olives.  Cover with foil and bake at 350 for 30 minutes. Uncover the last 10 minutes of cooking time.  Let cool for 5 minutes and slice and serve with sour cream and chopped green onions.  Do not forget the chopped Cilantro!

Enjoy!!!!

May 21, 2012 Posted by | Mexican, recipes, Vegetables, Vegetarian | , , , , , , | 1 Comment

Shredded Pork Taquitos!!!

That slow cooked pork loin, I always had a plan!!  Pork taquitos and enchiladas

Start with a pork roast or in my case a pork tenderloin (on sale, make;s it so much better). Put about 3 lb roast in the crock pot  over 1 sliced onion and pour 2 cups beef broth (I used beef bullion) and 1 cup water and cook for 8 hrs. ( just had several typo’s as I am eating the Taquitos).

Taquitos ready to serve

Taquitos ready to serve

The cooked pork roast (for about 6 taquitos)  is shredded and mixed with about a Tbls of Taco seasoning ( I used costco brand).

Seasoned shredded pork

Seasoned shredded pork

Heat corn tortilla in pan spayed with canola oil or whatever you have on hand.  About 10 seconds on each side to soften.

Heat Tortillas

Heat Tortillas

Add pork to tortilla close to one edge of tortilla so you can roll as shown.

Ready to roll!

Ready to roll!

I was feeling rather lazy and used just a piece of foil to place the filled tortillas, but it works great and is fast for cleanup!.    I then spray tops with oil before placing in 400 degree pre-heated oven .

Ready for the oven

Ready for the oven

Bake for 7 minutes the turn and top with a handful if shredded cheese, bake an additional 5 minutes.  Serve with sour cream and your favorite salsa!!  Super easy and they were great!  Enchiladas will have to wait until tomorrow!!

Topped with cheese and ready to eat!!

Topped with cheese and ready to eat!!

August 29, 2009 Posted by | Mexican, Pork, recipes | , , , | Leave a comment

Enchiladas filled with chicken, green chile’s and cream cheese

These green chile and chicken enchiladas filled with cream cheese & diced onion and then topped with Salsa Verde sauce  hit the spot tonight!

Enchilada with chicken, green chili and cream cheese salsa verde

Enchilada with chicken, green chile and cream cheese salsa Verde

These  are super easy and wonderful and kitchen friendly in this intense July heat here in Arizona.   I cooked chicken breasts (with ribs) in the crock pot today and by 4:00 it it just fell off the bones!  You can always use a rotisserie chicken from the market to make things even easier.  This is what you need:

Tortillas (I used flour but use what you like)
Can of whole green chile’s
Small block of cream cheese ( I used fat free, gotta save calories where I can!)
Diced onion (to taste, I love them)
Shredded Chicken
Shredded cheddar & Jack cheese
1 jar of green chili Salsa Verde enchilada sauce

I spray a casserole dish with cooking spray and lay the tortilla in the dish then add the filling.  The cream cheese slice (about 1/4 inch thick) goes on the bottom then a whole green chile, chicken, onion  and then pour on some salsa verde enchilada sauce (1/8 to 1/4 cup, eye ball it).  Roll the tortilla in the dish and it will coat as you roll.  Bake in the oven at 350 for 20 minutes. to brown the tortillas a little, this makes them not so soggy.  (I you do prefer them soggy just pour the sauce of the top and bake for 30 minutes).    Take out and pour the rest of the Enchilada Sauce over the top and sprinkle with shredded cheese, put bake in the oven for about 10 minutes.

Enchiladas ready for the oven

Enchiladas ready for the oven

These are so easy and good!  I am only cooking for one right now and I told myself ..only make two…well they are so easy and I just had to fill the dish!  Now I will be feeding some friends.  They freeze well by the way for a quick lunch or dinner.  I had some pico de gallo from the other night and I topped mine off with that.  I hope you enjoy!

July 8, 2009 Posted by | Chicken, Mexican, recipes | , , , , , , | 1 Comment

Shredded Pork Taco’s With Fresh Pico De Gallo

Happy 4th of July!  Shredded pork Taco’s tonight!

It has been a busy week and by the way, where did June go?  It is 106 today and the only place to be is the pool or in the air conditioning!  Thank god for the crock pot on hot summer days like this.

Shredded Pork Taco

Shredded Pork Taco

Pork Loin in the Crock Pot

I put a 2lb pork loin (with my favorite spicy rub)  in the crock pot this morning with
1/2 cup of fresh pineapple juice
1/2 sliced onion
Fresh pineapple chucks on top.
The fresh juice from the pineapple has enzymes that help break down the fats and the meat just falls apart    After 6 hours the house smelled wonderful!

Pork Loin in the Crock Pot

Pork Loin in the Crock Pot

Just under 6 hours to go!

Just under 6 hours to go!

Shredded Pork

Shredded PorkGet ready

Now for the Pico!

This is a favorite I get requests often from my good friends and I tweak the heat according to their taste.  My dear friend Kelley likes it not to hot but Brent like it fire hot!  So to make everyone happy I make the basic Pico De Gallo and then throw 2  more jalapenos and a couple of Serrano’s along with  3 more cloves of garlic and give whirl in the food processor and spoon it into a separate container to add as needed and then EVERYONE is happy!

My Fresh Pico De Gallo

My Fresh Pico De Gallo

Pico De Gallo

Pico De Gallo

Pico De Gallo


This is so easy to make and I just wing it every time I make it.   The food processor does all the work!   Just add and pulse a couple of times  to get a good size chop the following:

8 Roma tomato’s  pulse and add to bowl
5 garlic cloves, 3 Jalapenos peppers (seeded), 1 Serrano peppers (seeded)  pulse and add to the tomato’s
1/2 red onion (I only had a yellow one) pulse and add to the bowl
Cilantro (leaves only) about 1/2 bunch, pulse and add to bowl
1 lime squeezed into bowl and then salt and pepper to taste
Stir all together and refrigerate for a couple of hours or overnight (the flavors are much better the next day)  Now you also have that added punch of heat to add if your guests like it hot.

July 4, 2009 Posted by | Mexican, Pork, recipes | , , , , , , , , | 1 Comment