Wednesday, July 16, 2008

Ham & Egg Enchiladas

This recipe is so so yummy!! A friend of mine from MOPS passed it along to me (thank you Heather R.!) and I've made it so many times. I love that you make it the night before and just bake it in the morning. So easy for MOPS mornings to bake it and show up with hot dish - everyone is so impressed. :)

Ham & Egg Enchiladas
2 cups diced or chopped ham
1-1/2 cups shredded cheddar or jack cheese (you can mix them or even use some pepper jack)
1/2 cup finely sliced green onions
4 oz. chopped green chiles
8 flour tortillas
6 eggs
1-1/2 cups half & half
1 Tbsp. flour
3 drops hot pepper sauce (optional)

Heat oven to 350. Grease a 9 x 13 baking dish. In a medium bowl, combine ham, cheese, onions, and chilies. Spoon approximately 1/3 cup mixture in the center of each tortilla. Roll up each tortilla tightly and place in dish. In a bowl, combine eggs, half and half, flour and hot pepper sauce; beat well. Pour evenly over filled tortillas. Cover with foil and bake for 45-55 min. or until eggs are set. Sprinkle with more grated cheese, if desired. Cover and let stand 5 min. for cheese to melt. Good served with salsa.
***To make ahead, fill tortillas as directed. Cover and refrigerate overnight. When ready to bake, prepare the egg mixture and continue as directed above.***

Friday, July 4, 2008

Asian Slaw

Well, it's more Thai I guess but oh so good. I got this recipe from my friend Sarah (thank you!!!) who brought it to a MOPS meeting recently and I just had to make it for the 4th. I can't wait to chow on it today, the dressing is so so good! Wow, two recipes in two days...I don't think I can keep up this pace for long!

Asian (Thai) Slaw
2 bags shredded cabbage
1 bag match stick carrots
2 cups broccoli flowerettes (I didn't add these, I don't usually like raw broccoli...except in broccoli salad and then it's okay)
1/3 cup chopped cilantro
1/2 cup chopped red onion

In skillet, melt 3 TBSP butter on med heat add :
2 packages top ramen noodles (crushed)
1 package top ramen flavoring (chicken)
1 cup slivered almonds (unsalted)
1 cup sunflower seeds (unsalted and UN-roasted)
cook until golden brown-set aside and add to salad just before serving

1/4 cup brown sugar
1 T sesame seeds
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/4 cup peanut sauce
mix and add just before serving

Thursday, July 3, 2008

Popcorn Gorp

I know my last recipe wasn't exactly "summer" food (though it was REALLY good) so I thought I'd post a couple more recipes. This is a favorite snack food in my family, my cousin-ish requests it whenever possible. It's addicting and tasty and well, just darned good. So simple too! And since I'm making for our 4th of July shindig, I thought I'd share the recipe AND a photo! Whoohoo!

Popcorn Gorp
8 cups popped popcorn
3 cups corn chips, coarsely crushed (Fritos)
2 cups Kix cereal
1 lb. white chocolate, coarsely chopped (I used Nestle white chips, they melted the best)
2 cups M&M's
Combine first 3 ingredients in a large bowl. Microwave white chocolate in bowl on HIGH 1 to 3 minutes, stirring every 30 seconds, until white chocolate is melted. Drizzle over popcorn mixture, tossing to coat. Stir in M&M's. Spread on a wax paper-lined jelly-roll pan; chill 30 minutes to set. Break into pieces. Store in an airtight container. Yield: 16 cups.
**NOTE! Do not do what I just did - I overmelted the white chocolate and it seized. That means it turned hard. Aargh. Then you have to send your husband to the store. Lucky for you, your husband is so kind and willing to help your every endeavor!!**

Tuesday, July 1, 2008

Pepperoni Bread

Oh my word, it has been a while since my last post, sorry!!! Too much craziness in life. But even in midst of craziness, we must still eat! So tonight I tried a recipe out of Family Fun magazine and it was quite the hit with my family! And YES, it is yeast bread but don't be afraid of it, it is SO EASY. Really. Please excuse how the directions read, it was written to make it with kids so I figured I'd leave it that way and you can try making it with YOUR kids! Oh, and I did slightly change the recipe as I used pesto instead of dried basil - WAY better. And since I do make homemade pizza quite frequently, I added some dough improvers to mine that aren't included. If you have any interest in those, here are links to both ingredients I added. Happy kneading!
Easy-Roll Dough Improver
Pizza Dough Flavor

Pepperoni Bread
1-1/4 cups warm water (105° to 115°)
1 package active dry yeast
1 teaspoon sugar or honey
2 teaspoons olive oil
1-1/2 teaspoons salt
3 to 3-1/4 cups unbleached all-purpose flour
2 Tbsp. prepared basil pesto (or 2 to 3 teaspoons dried basil )
1/4 pound thinly sliced pepperoni
1-1/2 to 2 cups shredded mozzarella

Step 1: Prepare the dough by measuring the water (which should feel slightly warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, have your child add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
Step 2: Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
Step 3: Have your child rub flour on her hands and sprinkle some on the dough too. Then she should knead the dough for about 7 minutes, until it's springy and supple. TIP: To knead the dough, fold it over itself and push down with your palms, rolling the dough slightly forward as you do. Younger kids can stand on a step stool to get behind the push.
Step 4: Place the dough in an oiled medium-size mixing bowl (it's fun to use a glass bowl so you can watch the dough as it grows), turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
Step 5: Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes. Meanwhile, your child can dust a large baking sheet with fine cornmeal. Explain that this will keep the dough from sticking, so there's no need to oil the pan.
Step 6: With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you're rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn't stick to it.
Step 7: Have your child lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough.**If using pesto, no need to add water, just spread pesto on dough.** Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. TIP: When choosing a cheese for Pepperoni Bread, you can't go wrong with mozzarella but provolone or a combination of other cheeses will taste great too.
Step 8: Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°. Step 9 Remove the plastic and bake the loaf for about 35 minutes, until it's dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara or pizza sauce on the side for dipping. Makes 6 to 8 servings.