Green Enchilada Sauce

Green Enchilada Sauce (Kate’s Knockoff Cafe Rio Recipe)
Recipe by Our Best Bites

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lotfaster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Turkey Breast Of Wonder (Crock Pot)

Turkey Breast Of Wonder (Crock Pot)

www.jamiecooksitup.blogspot.com Time: 5 min. prep + 8-9 hours cooking Yield: 12 servings Recipe from my lovely sister Jen Willahan ***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot.***  1 (5-6 pound) turkey breast 1/2 C orange juice 1 (14 ounce) can whole cranberry sauce 1 (1 ounce) package Lipton Onion Soup Mix salt and pepper 1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don't have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 2. Place the old bird in the crock pot. 3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix. 4. Mix the ingredients together and pour them over the top of the bird. 5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours, or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don't like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist. 6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

French Toast Sticks

Our Dad makes delicious French Toast. What we love the most is how he cuts them in perfect strips for dipping into warm maple syrup. Serve with Strawberries and bacon.

Harmony's Homemade Hamburger Buns

16 c flour
3 Tbs yeast
6 c water, warm
2 T lemon juice
1/3 c oil
1 c honey
1 1/2 Tbsp salt

Measure 9 cups of flour and all of the yeast into Bosch. Mix and Add warm water & lemon juice to activate the yeast. Should be the consistency of cake batter-add water if needed. Let rise 10-15 min. Add oil, honey and salt. Add the rest of the flour one cup at a time until dough cleans the sides of the bowl (5-7 cups). Makes 2 loafs of bread and buns. To form the buns roll dough flat at least 1 inch thick. Use circle cutter to shape the buns. Place on greased cookie sheet cover with saran wrap. Let rise. Bake for approximately 18 min on 350.

Bottled chicken

Chicken Lentil Soup

Ingredients

• 1 tablespoon canola oil
• 1 small onion, finely diced (about 1/2 cup)
• 2 large carrots, peeled and shredded (about 2 cups)
• 1 clove garlic, minced
• One 32-ounce carton all-natural chicken or vegetable broth
• 3 cups water
• One 1-pound bag dried lentils, cleaned and rinsed
• One 8-ounce can tomato sauce
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 6 slices cooked all-natural bacon, crumbled
• Salt
• 1/2 cup grated Parmesan cheese

Directions

1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion and carrots and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 1 additional minute.
2. Add the broth, water, lentils, tomato sauce, bay leaf, thyme, and black pepper and stir to combine. Bring to a boil then cover, reduce heat, and simmer until the lentils are tender, 30 to 35 minutes.
3. Discard the bay leaf, stir in the bacon, and season with salt and additional pepper to taste. Serve in individual bowls and top with Parmesan cheese.

Nutrition Information per Serving (about 1 cup): 280 calories, 6g fat (1.5g saturated), 550mg sodium, 40g carbohydrate, 15g fiber, 19g protein, 70% vitamin A, 20% vitamin C, 35% iron

Meatloaf Cupcakes with mashed potatoes

Courtesy of First Look then Cook

• Ingredients
  
  Meatloaf
    1 teaspoon olive oil
  
•   1 cup finely chopped onion
  
•   1/2 cup finely chopped carrot
  
•   1 teaspoon dried oregano
  
•   2 garlic cloves, minced
  
•   1 cup ketchup, divided
  
•   1 1/2 pounds ground beef, extra lean (raw)
  
•   1 cup bread crumbs
  
•   2 tablespoons prepared mustard
  
•   1 teaspoon Worcestershire sauce
  
•   1/4 teaspoon freshly ground black pepper
  
•   2 large eggs
  
•   Cooking spray
  
  Mashed Potatoes
    4 cups cubed peeled Yukon gold potato (about 2 pounds)
    1/4 cup 2% reduced-fat milk
    1/4 cup low-fat sour cream
    3 tablespoons butter
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper

• Garnish
    3 tablespoons chopped chives
    4 pieces of bacon cooked and them chopped

• Preparation
  Preheat oven to 350°.
  Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
  Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
  Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.  While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk - although they need to be stiff enough to pipe on top. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.