Archive for December 15th, 2009

December 15, 2009

2nd Round: Cuban Braised Beef Enchiladas

I had left over shreeded beef from the Slowcooker Cuban Beef and had some Green Sauce in my freezer. This was a fast weeknight dinner! I got home late from work tonight and still got to eat within a half hour of arriving home. HEY! 30-Minute Meal…(ha ha ha).

Left over Beef from Cuban Braised Beef
1 package corn tortillas (I found these handmade style corn tortillas – La Tortilla Factory they don’t crack! Savemart carries them.)
Tomatillo Sauce (or your favorite green sauce)
1 avocado
chopped cilantro (for garnish)
cotija cheese (for garnish)
lime wedges (for garnish)

Preheat oven 400 degrees.

Heat the tortillas according to the package directions so they become pliable. Top tortillas with the shredded beef and veggies, and roll tortilla. Place in a pan sprayed with cooking spray.

Top the enchiladas with green sauce. Cook for 20 minutes until sauce is bubbling and beef is hot.

Top with crumbled cotija (my favorite mmmm), cilantro, and squeeze of lime!

December 15, 2009

Tomatillo Sauce (Green Sauce)

I use this sauce for enchiladas, taquitos, taco topping, or just plain dip…I just looked at a few different recipes from Bon Appetit and Food Network and made up my own recipe. See my 2nd Round Cuban Enchiladas.

1 lb tomatillos
1 white onion
1 jalepeno (add more for heat)
2 Pasilla Peppers
3 cloves of garlic
1 lime (juice)
½ bunch of cilantro
½ c. chicken broth
handful of crumbled cotija
1 T cumin
1/8 c. Olive Oil (plus extra for coating veggies)

Preheat oven 400 degrees.

Quarter onions, peel skin off tomatillos and cut in half.  On foil lined baking sheet add tomatillos, onions, peppers and garlic.  Drizzle with olive oild and rub onto veggies. Season with salt and pepper.

Roast for 25 minutes until peppers blister and onion is cooked through. Allow to cool a bit. Put peppers in a plastic bag to steam for easy skin removal.

Peel onions, garlic, and peppers. Add veggies to a food processor or blender and process until veggies are chopped. With the processor running add broth, olive oil, cumin, cilantro, lime juice, and salt and pepper. Stir in cotija cheese.

This sauce freezing very well!

December 15, 2009

"Fried" Ravioli Dippers

EASY dinner! Yummy too! This would be a great appetizer for those holiday parties too!

1 package of Ravioli (cheese, artichoke chicken, or beef, whatever your favorite)
1/4 c. bread crumbs
1/4 c. cornmeal
1/4 c. grated parmesan
1T Herbs De Provence
2 eggs
Salt and Pepper
Cooking Spray or butter

Preheat oven to 400 degrees.

Mix herbs, cheese, bread crumbs, cornmeal, salt and pepper. In a separate bowl beat the eggs.

Allow ravioli to thaw just a bit. Coat ravioli in egg mixture allow excess to drip off, then coat in the bread mixture.

On foil lined baking sheet lay the ravioli without touching. Spray each ravioli with cooking spray or brush with melted butter. Cook for 15 minutes or until ravioli beings to puff a bit.

Serve with your favorite Marinara sauce on the side to dip or atop the ravioli. (You can also actually fry these… heat 2 inches of oil @ 325 degrees in a cast iron skillet or using a deep fryer about  minutes, until they are golden bown).