Evidently, I have two recipes for red beans and rice. I wonder which is better…we’ll find out tonight.
MamaJo’s Red Beans and Rice Deux
Ingredients:
- 2 1/2 c water
- 1 beef sausage link (we use Chappel Hill)
- 1# small red beans, soaked and drained
- 1 c fresh chopped onion
- 3 stalks celery heart, roughly chopped
- 3 cloves garlic, minced
- 1 sm can tomato sauce
- 1/2 t red pepper flakes
- 1/2 t chili powder
- 1/2 t paprika
- kosher salt and fresh ground pepper to taste
Instructions:
- Combine all ingredients in crock pot, stir until mixed well.
- Cook on low for 10 hours. Mash some of the beans with a fork to thicken.
MamaJo’s Enchiladas Verdes
**this is the NO alarm version, to add some smokey heat, add chili powder on the chicken and a chopped fresh jalapeno to the chicken mix.
Ingredients:
- 2 lb boneless, skinless, chicken breast
- 1/2 medium onion, diced
- 1 green onion, chopped
- 1 handfull cilentro, stemmed and roughly chopped
- 1/4 c + 1 T canola oil
- cumin
- paprika
- salt
- pepper
- 2 T sour cream
- 1 can green enchilada sauce or green salsa
- 1 c shredded cheese
- 8 corn tortillas
Instructions:
- In a large iron skillet, heat 1/4 c oil to medium high
- lightly fry corn tortillas
- set aside on paper towels
- in same skillet, add extra 1 T of oil if needed
- add onions, cook until softened
- generously sprinkle one side of the chicken with spices, place spicy side down in skillet
- generously sprinkle other side of chicken
- cook chicken until done, about 10 minutes. Turn over at 5 minutes.
- with two forks shred chicken finely.
- add cilentro and cook 3 minutes, stirring frequently
- allow chicken to cool slightly, in a medium size bowl, add sour cream and 1/4 c enchilada sauce, mix well
- put 1 T chicken mix in each tortilla, add cheese
- roll tortillas
Now…you can cook these the easy way, or the long way…
The Easy way: individually plate enchiladas, cover with green sauce and cheese, microwave on high for 1 minute.
The Long way: place rolled enchiladas in a baking dish, cover with enchilada sauce, and generously cover with cheese, bake in an over preheated to 375 until cheese is bubbly.
Filed under: Italian, Main Course, Seafood | Tags: mediterranean, pasta, shrimp
I sat down and came up with this recipe today and cooked it for dinner this evening. I had shrimp and pasta on the menu tonight but I didn’t really make up my mind as to what I actually wanted to do with them when I made my menu.
Shrimp have such a delicate flavor and I hate to weigh that down with heavy sauces or greasy batters. I wanted something light and bright, but with depth too. I think it turned out pretty good! Preparation is quick and simple and the ingredients are easy to find. Try it and let me know what you think! Enjoy.
Mama Jo’s Apple Shrimp in Mediterranean Orchard Sauce
Prepped, next time I won't toss, but will serve the sauce on top instead.
Mediterranean Orchard Sauce Ingredients:
- 1 and 1/2 c unsweetened apple juice
- 3 T lemon juice
- 2 T corn starch
- 4 cloves garlic, minced
- 2 T unsalted sweet cream butter
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- tiny pinch of nutmeg (that stuff is STRONG)
Instructions:
- Pour apple juice and lemon juice in a medium sauce pan, turn heat to med low.
- Gradually whisk in corn starch with a fork. Never stop stirring until all corn starch has been mixed in.
- Add garlic and butter, stir quickly until butter melts.
- Add spices, stir.
- Bring to very slow boil while stirring, remove from heat immediately.
- Set aside.
Apple Shrimp Ingredients:
- 1 T butter
- 1 T extra virgin olive oil
- 2 green onions, chopped
- 1 clove minced garlic
- 1/4 tsp oregano
- 1 medium gala apple, peeled, cored and diced
- 2 T unsweetened apple juice
- 1 lb (app) large shrimp, peeled and deveined
- 1/2 of 13.5 oz box whole wheat angel hair pasta, cooked and drained
Instructions:
- In a metal skillet (not iron!), heat butter and oil over medium heat.
- Add onions and garlic to skillet, saute until tender.
- Add oregano and apple, saute.
- Add apple juice and shrimp, stir well and increase heat to med-high.
- Cook about 2-3 minutes, until shrimp begin to curl. Mixture will be watery.
- Add apple shrimp mix to sauce, stir very well.
- Serve over angel hair pasta.
Originally, this recipe came from Betty Crocker, but since I stole it from my friend Kim (and she references BC), I’ll just give her and this post the credit here. The original recipe is very lengthy and I’ve tweaked it just a little bit, so I’m altering it for you.
Oh, and though I would like to give the recipe the very authentically cool sounding title of chilaquiles, I cannot…sorry N, it’s not the same thing!
Enjoy!
MamaJo, Who Stole it From Kim, Who Stole it From Betty’s Chicken Enchilada Casserole
Ingredients:
- 2 cups diced chicken
- 1 T olive oil
- salt and pepper
- 3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
- 2 cans (4.5 oz) chopped green chiles, undrained
- 1 c sour cream
- 1 package (11.5 oz) flour tortillas for burritos (8 tortillas)
- 1 can (16 oz) refried beans
- 1 regular can red enchilada sauce
Instructions:
- Heat oven to 350, lightly grease a 9×13 baking dish.
- Pour olive oil in skillet and heat to medium.
- Pour one can green chiles into skillet, sautee.
- Salt and pepper cubed chicken, add to skillet, and sautee until golden. About 5 min.
- In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
- Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half).
- With spatula, spread about half of beans over tortillas. To make this easier, put a little beans between the overlapping tortillas to ‘glue’ them together, or use warm beans. OR you can do it the smart way and spread the beans on the tortillas before you put them in…DUH thanks Kim
- Layer half the chicken mix over beans, then pour about 1/3 of the enchilada sauce on top of that.
- Repeat steps 6-8.
- Place remaining tortillas on top, pour remaining enchilada sauce on top of tortillas, then sprinkle with remaining cheese.
- Cover with foil, bake for 55 min, removing the foil for the last 10 min.
