June 20th, 2016
Archive for Main Dishes
I’m baaacck!!! Yes, I’ve been missing in action for the past several months, but I have some good news. Sort of.
After not feeling great (on and off) for the past 20+ months, and going to lots of doctors and having a multitude of tests done, I FINALLY got a diagnosis! I have fibromyalgia. It’s not great news, but I’m actually happy to finally have some answers because the worst part of all was not knowing why I sometimes don’t feel well. And now that I know it’s fibromyalgia, I have been able to read about it and figure out ways to alleviate some of my symptoms. So with a diagnosis in one hand and a stack of recipes that are ready to be photographed in the other, my plan is to post two new recipes each month. It’s a slower pace than what I used to do, but it will allow me to continue my blog and still have time for some of my other interests.
So the recipe I have for you today is Enchilada Pie. I’ve been making this recipe for several years, and I love it because it’s simple and delicious.
It has six layers of flour tortillas, seasoned ground beef, Monterey Jack cheese, and black olives. The tortillas are buttered to keep them nice and soft. The top of the pie is sprinkled with cheddar cheese and garnished with sliced tomato. After it bakes, you can add some sour cream and green onions if you want. Enjoy!
Recipe Courtesy of Debbie Crisp/Slightly Adapted by Winner Dinners
1 pound of ground beef
1 large onion, chopped
1 (8 oz.) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
6 small flour tortillas
1 (3.8 oz.) can sliced black olives, drained
1-1/2 cups Monterey Jack cheese (6 ounces), grated
1/4 cup cheddar cheese, grated
1 tomato, sliced
Brown beef and onion. Drain fat. Stir in tomato sauce, water, chili powder, salt, and pepper. Simmer 1/2 hour. Preheat oven to 400. Spread butter on tortillas. In 2-quart casserole dish, layer meat, olives, jack cheese, then tortilla. Repeat 5 times. Sprinkle last tortilla with cheddar cheese. Garnish with tomatoe slices. Bake at 400 for 20 minutes.
Have you ever wondered about the word “antipasto?” I’ve often seen it on menus in Italian restaurants and thought it was a strange word because in English “anti” means “against” or “opposite of.” I wondered if antipasto meant “without pasta,” but I never bothered to look it up, so I didn’t know. Recently I asked my son about it. He lived in Italy for two years, so I knew he would have the answer. It turns out antipasto has nothing to do with pasta at all. In Italian, it just means appetizer. And if it is spelled “antipasti” with an i at the end instead of an o, it’s just the plural of antipasto—meaning more than one appetizer.
Anyway, this is a really good salad. I always serve it with both Ranch and Italian dressings because I like creamy-based dressings, and my husband likes the oil and vinegar varieties.
I like to serve this salad as a main dish with some nice bread on the side, but you can also serve it as a side dish with an Italian main course. Either way, I’m sure you’ll love it. What’s not to love about a salad with pepperoni in it???
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 8
1 large head of Romaine lettuce, torn in pieces
8 ounces Mozzarella cheese, grated
1 (7-ounce) package of thinly sliced pepperoni, cut into bite-sized pieces
1 (10-ounce) package of grape tomatoes
1 (15-ounce) can of garbanzo beans, drained
1 (2-ounce) can of sliced black olives, drained
2 green onions, sliced
1/2 cup bottled peperoncini peppers, drained well and sliced
Ranch or Italian dressing
In a large salad bowl, make layers of torn lettuce, Mozzarella cheese, pepperoni, grape tomatoes, garbanzo beans, olives, green onions, and peperoncini. Serve with Ranch or Italian dressing.
I’m BAAAACK! Yes, I’ve been missing in action for a few months. I had to take a break from Winner Dinners because I was having some health issues, and then after that, my son Craig came home from his two-year mission to Italy, and I got really busy. But now he’s off to college, and I’m back to blogging. This picture was taken the day after he returned from Italy. Isn’t he cute! I can’t claim to have contributed to his good looks because we adopted him. He was the best Christmas present I ever got.
He came tucked inside of a Christmas stocking when we got him. This picture was taken at the adoption agency on the day we picked him up in 1994, and you can sort of tell that I was crying. That’s our daughter Ashley next to me. We adopted her three years earlier.
Anyway, even though I haven’t been blogging for a few months, I never stopped cooking. I’ve been whipping up recipes and making improvements to them just like I’ve always done. I have a whole stack of recipes that are ready to be photographed, and I picked out this Thai Chicken Basil Stir-Fry to start with. I love Asian dishes, and I have about 20 different stir-fry recipes. Some with beef, some with pork, and some with chicken. The best part about this one is the yummy sauce which is made from coconut milk, soy sauce, rice wine vinegar, and some crushed red pepper. This is a spicy dish, but if you don’t like spicy foods, you can just eliminate the crushed red pepper. Happy cooking!
Recipe Slighty Adapted by Winner Dinners/Origin Unknown
1 (1/2-ounce package) dried Oriental mushrooms
2 pounds chicken breasts, cut into 1/4-inch wide strips
1 onion, thinly sliced
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1-1/2 cups lightly packed slivered fresh basil leaves
1 bunch of green onions, cut into 1″ pieces
3 tablespoons vegetable oil
hot cooked rice
3/4 cup canned coconut milk
5 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 teaspoon crushed red pepper
Soak mushrooms in warm water to cover for 30 minutes, then drain. Cut into 1/4-inch slivers, and set aside. Prepare cooking sauce by mixing the four ingredients in a bowl and set aside. Prepare chicken and vegetables as directed. Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add sliced onion, garlic, and ginger; stir-fry until onion is soft (about 4 minutes). Remove vegetables from the wok and set aside. Add half the chicken to the wok and stir-fry until cooked through. Remove from wok; set aside with cooked onion mixture. Repeat with the remaining chicken, adding 1 tablespoon more oil if needed. Pour cooking sauce into wok and boil until reduced by a third. Return onion mixture and chicken to wok. Add basil, mushrooms, and green onions; heat through. Serve over hot cooked rice.