Beef & Brown Sugar Enchiladas by B. Walker

• 1 1/2 lb. lean ground beef [you could also sub carnitas - we love the TJ "fully cooked" carnitas; easy b/c you just heat up the meat in 2 min]
• 1 can black refried beans
• 1 can red enchilada sauce, divided1/3 cup brown sugar-- or to taste
• 1/2 tsp. onion powder
• 2 cups grated cheddar cheese, divided
• 10-12 flour tortillas ( or corn for g-free folks)

1. Brown ground beef in a large pan.
2. Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder.
3. Mix well & bring to a simmer.
4. Remove from heat.
5. Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese.
6. Roll up & place in a 9x13 pan.
7. Repeat process until pan is full.
8. Pour remaining enchilada sauce over prepared enchiladas.
9. Sprinkle with remaining cheese.
10. Bake at 350 degrees for 30 minutes.

Serve with sour cream, chopped tomatoes, sliced avocado.



It makes A LOT!! So i saved the left over filling to use for nachos or taco salad later this week!Or you could just make a lot of enchiladas!! I also used corn tortillas and liked it a lot. They are super tasty because they are sweet, spicy and salty!

Blueberry Tart

[now while the recipe calls for blueberries, you could probably put any berry of your choice (including mixed) and it would be great!]

1, 8oz sheet of puff pastry, thawed
1 large egg, beaten
1T granulated sugar
4oz cream cheese, softened
1/4C heavy cream
1/2t grated lemon zest
3T confectioners' sugar
2C blueberries

1. heat oven to 375. on a lightly floured surgace, unfold pastry sheet and roll into a 10x12 rectangle. transfer to a parchment-lined baking sheet.
2. using the tip of a knife, score a 1" border aroudn teh pastry w/o cutting allt he way through. brush the border w/ the eggg and sprinkle w/ the granulated sugar. bake until golden and puffed, 18-22 min.
3. using the tip of a knife, rescore the border of teh cooked pastry w/o cutting all teh way through. gently press down on teh center of the pastry sheet to flatten it. let cool to room temperature for 15-20min.
4. meanwhile, w/ an electric mixer beat the cream cheese until smooth. add the cream, lemon zest and 2T conf. sugar and beat until smooth. spread the cream cheese mixture evenly w/in the borders fo the pastry.
5. arrange the blueberries in a single layer over the filling and sprinkle w/ the remaining tablespoon of conf. sugar.

Berries & Coconut Cream

2lbs of mixed berries (or those of your choice)
2T granulated sugar
2T fresh lime juice
1C heavy cream
1/2C cream of cocunut (such as Coco Lopez)

Large bowl, toss berries with sugar + lime juice
Mix heavy cream, cream of coconut until soft peaks form. Serve w/ berries.

Spinach Cheese Squares

2 eggs
1C flour
1C milk
1/4C butter
12oz monterey jack cheese, cut into 1/2" cubes
1 (10oz) package of frozen chopped spinach, thawed, well-drained
1t baking powder
1t salt
1t chili powder

1. heat oven to 350. spray 13x9" baking pan w/ non stick cooking spray. set aside.
2. med bowl beat eggs until frothy. add all remaining ingredients; mix well.
3. spread mixture evenly into prepared pan. bake for 35-40min or until golden. let it stand for 10min. cut into small squares.

Crispy Baked Ravioli

1 package refrigerated cheese-filled ravioli
1/2C italian bread crumbs
1/4C grated parmesan
1/2C sour cream
1/4C milk
3/4 pasta sauce, warmed

1. heat oven 375. med bowl combine bread crumbs and cheese
2. small bowl combine sour cream and milk. dip ravioli in sour cream mixture, then in bread crumbs to coat evenly.
3. place ravioli on nonstick baking sheet. bake for 12-14 min or until ravioli are crisp and lightly browned. serve immediately w/ pasta sauce.

Blue Cheese Appetizer Tart

Pastry
1.5C all purpose flour
1/2C butter
5-6T ice water
(or buy one already made!)

Filling
1 (8oz) package of cream cheese
1/3C crumbled blue cheese
1/4C whipping cream
1 egg, slightly beaten
1/4t ground pepper
1/3C chopped roasted red peppers
3T pine nuts or favorite chopped nuts
2T tablespoons chopped parsley

1. heat oven to 375. large bowl place flour, cut in butter until crumbly. w/ fork mix in water utnil flour is just moistened. shape into a ball. roll out (floured surface) and put in pastry dish (12")
2. place 9 or 10" tart pan w/ removable bottom or pie pan; press firmly on bottom and up sides of pan. cut away excess pastry; prick all over w/ a fork. bake for 17-22 min or until very lightly browned.
3. Large mixer bowl combine cream cheese & blue cheese. Beat on med-speed, scraping bowl often and until creamy. Continue beating, gradually adding in whipping cream, egg, and pepper until blended. spread into pastry shell. sprinkle roasted red pepper, pine nuts and parsley over filling.
4. bake for 20-25min until filling is set. let it stand for 20min. cunt into wedges. cover; store refrigerated.

Swiss & Ham Puff Pastry Squares

1 package of frozen puff pastry sheets, thawed
1 egg, slightly beaten
1T water
Poppy seeds

Filling
1C swiss cheese, shredded
1C deli ham, finely chopped
1/2C mayo
2t dijon
1/4C chopped green onions

1. heat oven to 400. unfold pastry sheets. using a pastry cutter or knife, cut each into 1.5" squares. place on baking sheets.
2. small bowl combine egg and water. brush tops of pastry squares; sprinkle w/ poppy seeds. bake for 9-13min or until pastry is puffed and golden. cool completely.
3. med bowl combine all filling ingredients. w/ a serrated knife split each square horizontally. fill w/ about 1t mixture.

*you can bake puff pastrys ahead of time. airtight contatiner in fridge for 2 days or freezer up to 2 weeks. reheat @ 350, 5min.

Toasted Onion Cheese Log

1T butter
3/4C finely chopped onion
1 (8oz) package of cream cheese, softened
6oz american cheese or cheddar, shredded
2T chopped parsley
1/8t pepper
1/3C fresh parsley (to sprinkle a top)

1. in 8" skillet melt butter, add onion. cook over med heat, stir occ., until onion is golden brown (10-14min). Cool completely.
2. In med bowl - stir cream cheese until smooth, stir in onion and all ingredients except "sprinkle parsley")
3. spoon mixture onto waxed paper. Cover; refrigerate 1 hour.
4. Shape cheese into into 8" log; roll in 1/3 c parsley to coat. wrap in plastic wrap; refrigerate at least 2 hours.
5. serve w/ crackers.

Hot Arichoke & Sun-Dried Tomato Dip

1/4C shredded parmesan
1/2C sour cream
1/2C mayonnaise
1/2C sun-dried tomoatoes, coursely chopped
8oz shredded swiss cheese
1 can of artichoke hearts, drained, chopped
1/4t garlic powder
1/4t hot pepper sauce

serve w/ crackers, baguette slices or breadsticks.

1. heat oven to 350. Large bowl stir together all ingredients. Spoon into a 9" pirex. Bake for 22-26min or until edges are very lightly browned.
2. Serve hot.

Fried Tortellini with Sun-Dried Tomato Sauce

1/4C chopped onion
2t olive oil
1/2C chicken broth
1/2C sun-dried tomatoes in oil, drained
3 Roma tomatoes, chopped
1T chopped fresh basil
1T chopped fresh oregano
1/4t salt
1/4t pepper

Toretellini - 84 small, cooked & well drainied

1. 2 quart saucepan combine onion and oil. Cook over med-hi heat until onion is softened. Add remaining sauce ingredients. Cook over med-hi heat, stir occasionally until it comes to a boil. Reduce head to med-low. Cover; stir occasionally. 30 min. Cool 10min.
2. Pour sauce mixture into a blender. Cover. Blend on high until smooth.
3. In a fryer or dutch oven - heat oil to 375. Fry in batches of 10-12 until golden brown. Drain well on paper towels.
4. Serve w/ sauce.

*you can fry tortellini a head of time and then heat up on a baking sheet @ 350 for 6-8min.

Sundried Tomato Chicken by E. Seaton

1. pound chicken breast to thin
2. fill with sundried tomato pesto (TJ's has a *great* one)
3. fresh spinach
4. feta cheese (ricotta might be good too!)
5. roll & secure with a tooth pick
6. sprinkle breadcrumbs on top (i like "italian" flavored)
7. bake uncovered in foil lined pyrex @ 350 degrees for one hour.