Vegetarian Enchiladas

Enchiladas

• Package of Tortilla bread
• Trader Joes Enchiladas sauce
• Shredded jack cheese and mild cheddar
• Cooked Brown rice
• 1 Can refried beans
• Sour cream/Guacamole/salsa
• 1 chopped Tomato

Prehead oven to 325 degrees
1. Spray a baking sheet with spray butter or olive oil, just a little for the bread not to stick to the bottom.
2. Open the trader joes sauce and pour about a spoon full onto both sides of each tortilla and spread it around
3. Scoop a big spoon full or two of the refried beans, brown rice, top with cheese and some chopped tomatoes
4. Roll up the tortilla and place in baking sheet, add some more cheese to the top of the enchiladas
5. Continue the steps above depending on how many you want
6. Place the enchiladas for about 15minutes in the oven or until the top of the cheese has melted.
7. Serve with Sour Cream, Guacamole or salsa on the side

Salmon with lemon, garlic, basil

3 fillets of Salmon
2 tsp olive oil
2 tbsp fresh basil or 1-2 tsp dried basil
2 cloves garlic, minced
1/2 tsp lemon zest
Salt & pepper to taste
Combine the above ingredients in a large zip lock bag making sure to mix them thoroughly. Marinate for 2-4 hours. Only add the zest for marinating...don't add lemon juice until you are cooking the meal because the acid in the lemon will start to cook the fish.

2 lemons juiced
2 tsp butter
1 tbsp fresh chopped parsley
1/2 tsp lemon zest


Preheat oven to 450 degrees. Spray a glass baking dish with cooking spray. Add the lemon juice to the fish in the bag. Combine ingredients well then pour into baking dish; add bits of butter to the top of the fish. Cover with lid or tinfoil and cook for 10-12 minutes per 1 inch thickness. Garnish with chopped parsley, lemon zest & lemon slices.

Pizza!

Ingredients
Pizza Dough: Makes enough dough for two 10-12 inch pizzas

1 1/2 cups warm water
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients

Olive oil
Tomato sauce
Mozzarella or Parmesan cheese, shredded
Mushrooms, thinly sliced
Chopped fresh basil
Onions, thinly sliced

Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes. Add in the rest of the ingredients to make the dough. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas
1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Crispy Yogurt Chicken

INGREDIENTS

10 drumsticks
1 stick of butter or spray butter
2 lemons
Salt
2 cups plain nonfat yogurt
Parsley
2 cloves of garlic
Breadcrumbs


DIRECTIONS

Begin by putting the 2 cups yogurt into a mixing bowl. Mince in two cloves of garlic & chopped up parsley and mix. Squeeze in the two lemons. Rinse your chicken and salt them, in another bowl start with 2 cups breadcrumbs, now dip each drumstick into the yogurt mixture and then into the breadcrumbs and place into a baking sheet, spray the butter on top or chop up the stick of butter and place on top of each chicken. Cover with foil and bake for 350 degrees for 1 hour and 15minutes. Remove the foil the last 15 minutes until golden brown.

Mushroom Pizza

INGREDIENTS

2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
Pizza Sauce
Mushrooms
Grated Mozzarella cheese

DIRECTIONS

Mix warm water and yeast in a bowl. Wait 10 minutes or until it gets all foamy. Add flour, salt, olive oil and mix. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic. Cover and let it rest for 20-30 minutes until it rises. Lightly grease a pizza pan. Place the dough on the pan and pat it with your fingers until it stretches over the entire pan. Try to make it thicker around the edge. Spread pizza sauce, mushrooms and grated mozzarella cheese on top. Bake 425 degrees for 30minutes until golden brown or until bubbly and hot.

So I forgot to take a picture and started eating it, so thats why there is a empty area. lol

Baked Mac n Cheese

Ingredients:
Serving Size: 12

8 tablespoons unsalted butter, (1 stick) plus more for dish
6 slices good white bread, crusts removed, torn sm. pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese, (about 18 ounces)
2 cups grated GruyËre cheese, (about 8 ounces)
22 oz. elbow macaroni

DIRECTIONS
Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Baked Ravioli

INGREDIENTS

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

DIRECTIONS

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Pot Roast

INGREDIENTS

2.5 lb Chuck roast
3 carrots
1 cup Beef Stock
3-4 sprig Thyme
3 or 4 Onions
Half a cup Red wine
Mushrooms (optional)


DIRECTIONS

Pour some olive oil in a big sauce pan. Cut up 3 or 4 onions in half and put them in the pot until they sizzle and cook on both sides. Take the onions out and cut up the carrots into 2 inch slices, do not peel them. Put the carrots in the pan and let them cook for a little until a little darker shade and take them out. Season your roast with lots of salt and pepper and place into the same pan until its seared on all sides. Take the roast out. Take half a cup red wine and half a cup beef stock and pour into the pan now add back, onions, roast and carrots and mushrooms. Add more beef stock to covers half of roast, add thyme, cover and put in oven for about 3 and half hours on 275 degrees. 4-5 lb roast plan on 4 hours.

Spicy roasted chicken

INGREDIENTS

24 drumsticks
2 sticks of butter
½ cup lemon juice
1 tablespoon hot salt or any other seasoning


DIRECTIONS

Melt two sticks of butter in a saucepan. Pour in ½ cup lemon juice and 1 tablespoon hot salt spice or minced garlic, some salt and cayenne pepper. Stir it until hot. Rinse the drumsticks and with thongs dunk in the chicken into the butter mixture to coat it. Place it on a baking sheet then recoat once all of them are on the baking sheet and shake some seasoning on them again. Place in 400 degrees for 30-40 minutes or until golden brown.