Enchiladas

Enchiladas in 20 minutes?!? You bet! Here's a really quick and easy dinner!

  • 1 pkg BBQ Shredded Pork
  • 1 tsp Cumin
  • 1 pkg Corn Tortillas
  • 1 bag Shredded Mexican Blend Cheese
  • 1 btl Enchilada sauce

Preheat oven to 350°. Spray baking dish with cooking spray. Pour about 1/4 bottle of sauce into dish.

Mix cumin with pork. Lay out tortilla and place a few tbsp of pork filling down center. Add shredded cheese and roll. Place seam-side down in baking dish. Fill dish. Pour remaining bottle of sauce over enchiladas.

Bake at 350° for about 20 minutes. About 5 minutes before done, add additional shredded cheese on top.

Serve with Refried Beans and Mexican Rice!

by Tim Dineen

Eggplant Caviar

There are many, many variations of this recipe, some using dill or oregano, others using hard cooked eggs and no bell pepper. Some recipes call for the eggplant to be baked first. We think this version is easy to prepare and tastes great, but feel free to play with it to make it your own!

  • 2 tbsp Olive Oil
  • 1 pkg Eggplant (2 small) peeled and chopped
  • 1 28oz can Plum Tomatoes, drained and chopped
  • 1 cup Onion, chopped (we used red – any onion can be used)
  • ¾ cup Melange a Trois Bell Pepper Blend, chopped
  • 2 tbsp Lemon Juice
  • Salt and Pepper to taste

Sauté onion about 5 minutes in 2 tbsp olive oil, until wilted. Add eggplant and sauté 5 minutes. Add remaining ingredients and simmer about 20 minutes, stirring occasionally. Remove lid and simmer 5 more minutes to thicken, if necessary. Puree half the mixture, if desired, (we use an immersion blender.) Serve at room temperature or cold.

by Tim Dineen

Edamame Salad

  • 1 bag shelled edamame beans
  • 3 Tbsp seasoned rice wine vinegar
  • 2 Tbsp soy sauce
  • 1 tsp canola oil
  • 1 tsp sesame oil
  • ¼ tsp red-pepper flakes
  • 4 scallions, minced
  • 1 med cucumber, peeled, seeded, and chopped
  • 1 med red bell pepper, chopped

In a large pot over high heat, bring 6 cups of salted water to a boil. Add the edamame, and cook for 5 minutes, or until tender. Drain well.
In a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, and red-pepper flakes. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat.

Serve as is or over lettuce leaves.

by Tim Dineen

Edamame and Spinach Dip

  • 1 bag frozen shelled edamame beans
  • 1 bag frozen chopped spinach, thawed
  • 1/2 cup olive oil
  • 1 cup sour cream (regular, lite, or non-fat)
  • Salt and pepper to taste

Bring a pot of salted water to a boil, add the edamame and cook until tender about 5 minutes. Add the spinach to the beans at the last minute to thaw. Drain. Press out as much of the moisture as possible. Add the drained edamame, spinach and olive oil to a food processor. Pulse until blended well, but with a few chunks. Pour into a bowl and chill. Stir in the sour cream and season to taste with the salt and pepper.

by Tim Dineen

Eat Your Salad It's Good For You Mother's Day Salad

  • Butter Lettuce
  • Blackberries
  • Persian Cucumbers
  • Pomegranate Vinegar
  • California Estate Olive Oil
  • Sunflower Seeds

Mix butter lettuce with blackberries and Persian cucumbers that have been cut into chunks.

Whisk 1 part pomegranate vinegar and 3 parts olive oil together, adding salt and pepper, to taste.

Dress salad and sprinkle with sunflower seeds.

by Tim Dineen

Easy Potato Leek Soup

  • 2 tbsp Butter
  • 1 pkg Trimmed Leeks
  • 1 box Instant Garlic Mashed Potatoes
  • 1 qt Chicken or Vegetable Broth
  • 1 qt Half and Half
  • 1 qt Whole Milk
  • Pepper, to taste

Slice leeks in half lengthwise and rinse thoroughly. Slice into thin half-moons.

In a soup pot, sauté leeks in 2 tbsp butter until wilted. Add broth, half and half, and milk to pot and bring to a gentle simmer.

Stir in both packets of garlic mashed potatoes. Season with pepper and salt, if desired.

Top each bowl with fresh chives, if desired.

Serve hot for a warming winter soup or chilled for a cooling Vichyssoise.

by Tim Dineen

Eagle's Nest Nachos

  • 1 bag Corn Chip Dippers
  • 1 jar Spicy Black Bean Dip
  • 2 cups Shredded Mexican Blend Cheese
  • 1 can Sliced Black Olives, drained
  • 1 can Diced Green Chiles

Place chips on an oven-proof plate or pan.

Drop spoonfuls of black bean dip over chips.

Sprinkle cheese on top. Sprinkle drained black olives on top. Sprinkle Diced Green Chiles on top.

Place in 350° oven until cheese melts—about 10 minutes.

by Tim Dineen

Susan's Dunkin' Punkin's

  • 1 box Pumpkin Quick Bread Mix
  • 1 Bag Thai Soy Ginger Carrots
  • 2 eggs
  • 1 cup water

optional: nuts, coconut, raisins, chocolate chips, currants

Beat eggs, add water and quick bread mix.

Microwave carrots for 3 minutes.

Process in food processor several seconds. (will look like confetti)

Blend into muffin mix batter. (Add chocolate chips, nuts or raisins)

Pour into lightly greased muffin tins, loaf or cake pans.

Bake at 350° for 15-25 minutes. A toothpick inserted comes out clean.
Makes 48 mini muffins or 12 muffins.

Toppings, Spreads

  • 8oz. Cream cheese blended with 1/2 jar Pumpkin Butter
  • 1 pint heavy cream whipped, blended with 1 jar Pumpkin Butter
  • Cream Cheese sweetened with honey

by Tim Dineen

Dipping Sauces

Dipping sauces are easy to make and a lot better than "duck sauce."

  • Soy sauce and Apricot Jam
  • Jam and Chili paste
  • Sesame oil, soy sauce, apricot jam
  • Sweet Chili Sauce with Soy Sauce

Any combination of the above

by Tim Dineen

Curried Chicken Salad

This is an excellent summer picnic food and is great topped with fresh grapes!

  • 1/2 jar Mango Chutney
  • 1/2 cup Mayonnaise
  • 1 tbsp. Curry Powder
  • 1/4 tsp Salt
  • 4 Stalks Celery, diced
  • 4 Scallions, sliced
  • 1/4 cup Salted Peanuts, chopped
  • 1 pkg Grilled Chicken, chopped

Combine mayonnaise, chutney, curry powder, and salt in blender or food processor and blend until smoothish.

Mix remaining ingredients in bowl and add dressing. Mix well. Top with more chopped peanuts and grapes, if desired.

 

by Tim Dineen

Cuban Chicken Saute

This recipe comes via the web site from John Long

1 package oraganic chicken breast

  • 1 jar Cuban Mojito sauce
  • 1 cup water
  • 3 Tablespoons oil
  • 1 onion (diced)
  • garlic powder, salt and pepper
  • cooked Basmati Rice

Heat a skillet and add 3 tablespoons oil and saute onion for 4 minutes.

Cut up chicken pieces and add to the skillet with seasonings and saute, for 4 minutes then add sauce and 1 cup of water. Allow to simmer for 10 minutes. Serve over the rice.

by Tim Dineen

Cuban Chicken Jambalaya

  • 2 Pkgs Chicken Strips
  • 1 Jar Cuban Mojito Simmer Sauce
  • 1 Can Cuban Style Black Beans
  • 1 Pkg. Spanish Rice

Prepare rice according to directions on package. Cube chicken strips, place in skillet on medium heat. Add Cuban Mojito Simmer Sauce & Cuban Style Black Beans. Add rice. Serves 4.

by Tim Dineen