Enchilada Casserole

Do you want a meal that is under 400 calories per serving, yet packed with flavor? Then this is a great recipe for you! Nothing fancy or overly complicated, just hearty, filling and incredibly delicious. At my request, my husband often searches through some of my cookbooks for meals he would like to try. It is better to have his input since he is the one that will be eating whatever I end up preparing. No point in making something he doesn't like. But after more than two decades together, I have a good idea of the type of food he likes. Once in a while I will prepare a recipe that isn't normally something he would eat, just to see if his tastes have changed. And I will admit, sometimes I do it to see if he notices. I've been known to hide carrots in a stew by shredding them, and adding pureed squash to soups. He never seems to notice. Imagine that.

 In many of my cookbooks, certain recipes will have a little star beside them. This means they are hubby approved and I can feel free to make them anytime. If there are two stars, then that is considered a true winner that I can make as often as I please. Some people are adamantly against writing in any sort of book. But for me, writing in the margins of my cookbooks personalizes them. When someone gives me a cookbook that they no longer want or need, I always search for their personal notes. It means so much to see someones handwriting, thoughts and suggestions along side of the recipes. I'm guessing that someday, someone will wonder who wrote all of the little stars in all of my cookbooks. Maybe I should write a note on the inside cover about those little stars....

Enchilada Casserole

1 lb ground turkey
1 large red onion, chopped
2 cups chipotle salsa
1 can chipotle pinto beans, drained
1 pkg taco seasoning
1/4 tsp ground cumin
6 flour tortillas (8 inch) I used low carb tortillas
3/4 cup reduced fat sour cream
1 cup shredded low fat cheddar cheese
1 cup shredded romaine lettuce
1 medium tomato, chopped (I used cherry tomatoes)
1/4 cup minced cilantro

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, taco seasoning and cumin. Place a layer of tortillas in a 2-qt baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

2. Cover and bake at 400 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

3. Pull up a chair and join us for dinner! This was two star recipe!

Irish Stew

Delicious Irish Stew

"When a man's stomach is full it makes no difference whether he is rich or poor." 

                                                                ~Euripedes

Winter is in full swing at Rock Creek. Temperatures have been dropping in to the single digits during the night. For me, cold weather has always meant hearty stews, soups, chilis and chowder. One of my cookbooks has over 500 recipes for soup! As most of you know, I'm always searching for new recipes. I've never prepared Irish Stew before and when my husband chose this, I decided it was time to give it a try. I'm not sure how traditional this version is, considering that is comes from an American cookbook but I'm incredibly pleased with the results. The meat was tender, the vegetables were not overcooked, the flavor was perfect. I don't think I would change a thing. And it took less than two hours to prepare. Now don't get alarmed, an hour of that was simmer time for the lamb. And the last 20 minutes were for the vegetables to cook. 

While watching a cooking show, the host gave the advice to get all of your ingredients and supplies out and have them handy before you even begin preparing the recipe. I have always been organized in the kitchen and I thought I was efficient. When I began following that host's advice, I realized how much time it saved. Every minute counts when you have hungry husbands waiting for their meal. (He helps in the kitchen most of the time, I'm just using him as an example.) 

I definitely think that I will be making this recipe again. Don't you love it when you see something in a cookbook, decide to try it, buy all of the necessary ingredients, go through the process of preparing it and find out that it's exactly what you had hoped for? It doesn't always happen, but boy, when it does, it's time to celebrate! 

Irish Stew

1/3 cup plus 1 tbs all purpose flour, divided

1 1/2 lbs lamb stew meat, cut into 1 inch cubes

3 tbs olive oil, divided

3 medium onions, chopped

3 garlic cloves, minced

4 cups reduced sodium beef broth

2 medium potatoes, peeled and cubed

4 medium carrots, cut into 1 inch pieces (I cut them into smaller pieces, hubby doesn't care for them so I do my best to hide them.)

1 cup frozen peas

1 tsp salt

1 tsp dried thyme

1/2 tsp pepper (I always use a bit more than it calls for)

1 tsp Worcestershire sauce

2 tbs water

1. Place 1/3 cup flour in a large resalable plastic bag. Add lamb, a few peieces at a time, and shake to coat. 

2. In a Dutch oven, brown lamb in batches in 2 tbs oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. 

3. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender. 

4. Add potatoes and carrots; cover and cook 20 minutes. Stir in peas; cook until vegetables are tender. 

5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened. 

Yield 8 servings (2 1/2 quarts)

Grandma Ina's Peanut Butter Balls

This is one of my favorite recipes. And I look forward to making these every year. My Grandma didn't make Christmas candy, she preferred baking cookies. So when I met my husband and realized that his Grandma always made candy at Christmas time, I was more than excited. Her given name was Alexanderina but everyone called her Ina. Grandma Ina was a really good cook and and even better candy maker and cookie baker. She was from Aberdeen, Scotland and even though she had lived in this country for more than half of her life, she still had a very strong accent and often used Scottish slang words and even Gaelic in conversation. As you can imagine, it was always entertaining to talk with her. She insisted that this recipe came from Scotland, but I'm not so sure about that. I'm wondering if they make Rice Krispies in Scotland. If one is wise, they will never argue with a Scottish woman. At least if they know what's good for them. I never questioned her about the true origin of this recipe. And I won't even tell you my suspicions. She had it memorized but she also had it written on a very worn and discolored index card. I could barely read her writing, so when she said she wanted me to write it down and try to make them, I did my best to copy  the measurements and directions  correctly. I must've been successful because the recipe always turns out right. Years ago, when my husband was growing up, his Grandma would fill coffee cans with these Peanut Butter Balls, her famous fudge, and several other creations from her kitchen. She saw him, rifling through the can, searching for the Peanut Butter Balls and she asked him why he was doing that, didn't he like the other treats in the coffee can? He very carefully said, "No, not really." He didn't want to hurt her feelings. He was her first grandchild, and they had a special bond. From that year on, his Christmas Coffee Can of goodies only contained Peanut Butter Balls. I'm thinking that he was a bit spoiled. I think that she would have been the first one to admit that. I always enjoyed seeing them together. She loved hearing his impression of a Scottish accent. When she became upset or excited, her accent was even thicker. I will never forget hearing her laugh. I wish I could accurately describe it. Light, joyful and infectious. Simply filled with happiness. My husband would say something funny or tell a joke and once she started laughing, she couldn't stop. She could barely catch her breath.

Our daughter was her first great grandchild and she absolutely loved when we would visit. She took so many photos of her as she grew older. This photo was one of her favorites. I can see why. Grandma Ina looks completely and utterly happy with her great granddaughter. I think she would be pleased that her recipe is being shared with so many people. She passed away before Facebook was created. I wonder what she would have thought of my blog and that she is being included in it. I'm smiling, imagining that she would want me to interview her so that I could write many stories about her. She loved telling stories. What a sweet woman. I hope that this making this recipe and sharing these treats with your family and friends makes you smile like it does our family. From our home to yours....

Grandma Ina's Peanut Butter Balls

1/2 cup real butter
1 lb. powdered sugar
3 cups Rice Krispies
2 cups Creamy Peanut Butter (I always use 2 1/4 cups)
1 tsp vanilla

1/2 bar parafin wax
12 oz chocolate chips

In a large bowl, cream together (with hands) butter, sugar, peanut butter and vanilla. Add Rice Krispies, Form into small walnut sized balls and set on a sheet of waxed paper. Meanwhile, in a double boiler, melt wax and chocolate chips. Remove from heat once completely melted. Using tongs, drop balls one at a time  into chocolate to coat and set on waxed paper to dry. Store in airtight container. Lately, I've drizzled stripes of chocolate across the top of the balls. It seems to add a bit of pizazz. I just can't get away from using words that my Grandma used. Pizazz. Who talks like that nowadays? I guess I do. I also like a word that my Grandpa Zim used...Snicklefritz. He called me that when I was little. Good memories.

Also note the glass serving dish in the first photo. That belonged to my Grandma. I love that I have some of her things. Using them makes my heart smile. My Grandma Myrtle also loved Grandma Ina's Peanut Butter Balls. They only met a few times but enjoyed one another's company. Women from that generations seem so polite and well mannered. There are a lot of lessons we could learn from them.

Baked Potato Soup

It is that time of year when most of us crave hearty, rich soups and stews. Several years back, I bought a cookbook with over 500 recipes for soups, chilis, stews and chowders. This morning, I handed the book to my husband and told him to choose which recipe he would like me to try for dinner tonight. He chose two and let me decide. He truly is a meat and potatoes type of guy and this Baked Potato Soup is thick, creamy and incredibly filling, perfect for a chilly night when the snow is falling.

Baked Potato Soup

2/3 cup butter
2/3 cup all purpose flour
7 cups milk (I used whole milk for a richer taste)
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
6 green onions, sliced
12 bacon strips, cooked and crumbled
1-1/4 cups shredded sharp cheddar cheese
1 cup (8oz) sour cream
3/4 tsp salt
1/2 tsp pepper

In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions.

Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield 8-10 servings (2-1/2 quarts)

Spinach and Bacon Bread

What could be better on a cold winter night than some fresh bread with a bowl of stew of soup? I found this recipe in one of my cookbooks and decided to give it a try. I was pleased with the results. This particular recipe makes two loaves, so I was able to  freeze one for later use and it thawed out perfectly. Since my Grandma passed away back in 2007, I have tried to incorporate as many new recipes into our routine as possible. She would be proud of me for trying so many new dishes. She had her favorite meals that she prepared often but she was always searching for something different to add in to the mix. I remember the time she made frogs legs. I was 7 or 8 at the time. Of course she couldn't tell me what we were actually eating so said that it was chicken. I believed her through the entire meal. It did taste like chicken so why doubt her? After we finished with dinner, she told me the truth. I can't recall if I became upset or not. She made them a few other times so I must have been fine with it. I was pretty good about trying new foods. We had a fig tree and I absolutely loved eating them right from the tree. Our next door neighbors had an avocado tree and we would pick those that were on our side of the fence. Many times I went to school with a mashed avocado sandwich. And yes, the kids did make fun of me for it. It bothered me, but not enough to not eat my sandwich. Avocados are delicious. Yes, Grandma Myrt would be really proud of me. I love to cook and I enjoy trying new recipes. She taught me well.
I hope you'll give this recipe a try. So much better than any store bought bread.

Spinach and Bacon Bread

scant 2 cups warm water
2 tsp active dry yeast
pinch of sugar
1 tbs olive oil
1 onion, chopped
4 ounces Canadian bacon slices, chopped
8 ounces chopped spinach, thawed if frozen
6 cups bread flour
1 1/2 tsp salt
1 1/2 tsp grated nutmeg
1/4 cup grated reduced-fat Cheddar cheese

1. Put the water in a bowl. Sprinkle the yeast on top and add the sugar. Mix well and let sit for 10 minutes. Lightly grease two 9-inch cake pans.

2. Heat the oil in a frying pan and fry the onion and Canadian bacon for 10 minutes, until golden brown. Meanwhile, if using frozen spinach, drain it thoroughly.

3. Sift the flour, salt and nutmeg into a mixing bowl and make a well in the center. Add the yeast mixture. Tip in the fried bacon and onion (with the oil), then add the spinach. Gradually incorporate the flour mixture and mix to a soft dough.

4. Transfer the dought to a floured surface and knead for 5 minutes, until smooth and elastic. Return to the clean bowl, cover with a damp dish towel and set aside in a warm pleace to rise for about 2 hours, until doubled in bulk.

5. Transfer the dough to a floured surface, knead briefly, then divide it in half. Shape each half into a ball, flatten slightly and place in a pan, pressing the dough so that it extends to the edges. Mark each loaf into eight wedges and sprinkle with the cheese. Cover loosely with a plastic bag and set aside in a warm place until well risen. Preheat the oven to 400 degrees F.

6. Bake the loaves for 25-30 minutes, or until they sound hollow when they are tapped underneath. Transfer to a wire rack to cool.

Bob's Favorite Bavarian Apple Torte

Bavarian Apple Torte, served on my Grandma Myrtle's beautiful glass serving dish.

This is the recipe some of you have been waiting for....Bavarian Apple Torte!! Wow, is this good! My husband and I have a dear friend that loves my cooking, even my leftovers. He is a bachelor, and loves to cook for himself but a bit of variety never hurt anyone, so I share with him. He isn't big on sweets, except this recipe. He loves this torte. For the last three years I have made this for him in the Fall. I've been known to bribe him with this dessert. A bit of help with chores for a torte? He always agrees to anything when food is involved! This is the perfect mix of sweet, tart and rich. The more tart the apple, the better it will go with the sweetness of the cheesecake-like filling. A perfect Fall and Winter dessert and it really is more simple than you would think.

Ready to go in the oven. Who needs scented candles or potpourri when you can bake desserts that smell as good as this does? 

Bavarian Apple Torte

3/4 cup butter, softened
1/2 cup sugar
1 1/2 cups all purpose flour
1/2 tsp vanilla extract

Filling:
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
2 eggs
3/4 tsp vanilla extract

Topping:
3 cups thinly sliced peeled tart apples
1/2 cup sugar
1 tsp ground cinnamon

Directions:
Combine the first four ingredients. Press onto the bottom of an ungreased 9 inch springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350 F for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife. Yield 12-14 servings.

Even a tight fitting springform pan may leak. To prevent drips, place the pan on a baking sheet in the oven. Also, be sure to use a 9 inch pan. Anything smaller will result in the crust being too thick.

Recipe from Taste of Home.

No Boxed Stuffing at Grandma's House!

One cannot have a holiday dinner without stuffing. It seems that the only times to prepare stuffing are for Thanksgiving and Christmas. That is how it was done when I was growing up. From what I can remember, Grandma usually made her Moist Bread Stuffing. It had the best aroma while cooking. And sometimes, I was lucky enough to help her chop the celery and onions. She trusted me with a knife at a pretty young age, after a few lessons of course. I loved her butcher knife. It had years of use, the handle was worn down in places but the blade was as sharp as if it were brand new. I remember shopping for holiday meals with her. She'd always buy a loaf of French bread for her stuffing. No boxed stuffing for our family. Everything was from scratch, even if it took more time. She said it was worth it. There were some convenience foods that she would use but not very often. I remember that she used her electric knife to cube the bread. When I hear that sound, I'm taken right back to childhood on Volante Drive. It's interesting how sounds and smells will bring back such vivid memories. That happens to me often. When I made this recipe for Thanksgiving this year, I had Bing Crosby playing on my Ipad, I was using many of my Grandparents kitchen gadgets and at one point, tears started to well up in my eyes, not the sort of tears that come from sadness though. These tears were from a place of gratitude. I felt incredibly thankful to have had such a rich and blessed childhood with these two people. I have many special memories to look back on. Treasured moments, words exchanged, comforting hugs, security. Continuing family traditions is necessary for me to handle life without them. I find peace when I do something as simple as prepare one of the recipes that Grandma made. Life is still good. I am happy and blessed. Memories keep me grounded. And I have amazing ones.

I hope you enjoy my grandma's recipe. It was our family's favorite.

Moist Bread Stuffing

1 cup butter
2 cups diced celery
1 1/2 cups chopped onions
1/4 cup minced parsely
2 1/4 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
18 cups French bread cubes
3 eggs, slightly beaten

1. In 8 qt Dutch oven over medium heat, in hot butter, cook celery and onions until tender, about 10 minutes.
2. Add parsley, salt, poultry seasoning and pepper; stir until thoroughly mixed.
3. Stir in bread cubes and eggs; mix together well.

Bake in a covered, greased casserole dish for 30-45 minutes.

I generally pour chicken broth over the top of the stuffing before baking. It is something that I always saw Grandma do. It seems to add extra moisture to the bread without leaving it soggy.