I made this recipe up so most of these measurements can be adjusted to your own tastes! (also, these pictures were taken with the leftoves I made for lunch today! I completely forgot to take pictures last night.)
Stephanie's Creamy Spinach and Mushroom Enchiladas with Sour Cream Sauce:
Ingredients for Enchiladas
10 white corn tortillas
1 pgk frozen spinach, thawed with water squeezed out
4 ounces cream cheese (softened) ( I used neufchatel)
1 pgk grated mozzarella cheese
1 pgk sliced mushrooms (I use the already sliced and cleaned kind)
3 tablespoons extra virgin olive oil
1 tablesppon butter
1/2 red onion (finely chopped)
salt and pepper
In a medium skillet, warm olive oil and butter until melted over medium heat. add onion and mushrooms. cook until onions are translucent and mushrooms are tender. add the cream cheese and half of the mozzarella into skillet and toss until melted completely. Add spinach and a pinch of salt and pepper. Stir until spinach is warmed through, remove from heat and set aside.
Preheat oven to 350 degrees
Sour Cream Sauce:
1 carton sour cream (12 oz)
Remaining half of mozzarella
1 tsp cumin
Salt and Pepper
2 tsp butter or margarine
1/2 vegetable stock
3 tsp flour
In a large saucepan wisk and warm sour cream, vegetable stock, cumin, 1/2 tsp of salt and pepper over medium heat until boiling. Add mozzarella cheese and stir until melted. Wisk in flour until completely mixed in. Let the sauce simmer for 2-3 minutes, wisking constantly. Remove from heat.
Warm tortillas in microwave wrapped loosely in a paper towel so that they are pliable.
Spray the bottom of a 9x13 baking pan (preferably glass if you have it) with vegetable spray.
Fill each tortilla with spinach mixture and a little extra cheese, roll tightly and place seem down in pan. Continue until all tortillas have been filled and are in baking pan.
Spoon sour cream sauce over the entire pan and cover tightly with foil.
Bake in a preheated 350 degree oven for 20 minutes.
Let cool for 5 minutes and serve! I made black beans and rice to go with these enchiladas (from a bag) and it was the perfect blend of tastes.
Spicy Corn Salad
Romaine lettuce (bag of prewashed)
Can of corn and pepper mix
Prewashed mushrooms
Grated cheddar cheese
Half of cucumber, diced
Croutons
Tortilla Chips (crushed on top)
I served this with Peppercorn Ranch!
I just kind of threw this salad together with the things I had in my pantry! Normally I would throw some black beans and diced tomato on there but I had neither! It was still pretty good!
Kind of Eclair's
I got this recipe here. It's quite delicious and tastes exactly like an ECLAIR!
15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting
ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. until thickened. Gently stir in whipped topping with wire whisk until well blended.
SPREAD half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.
REFRIGERATE at least 3 hours. Spread with chocolate frosting just before serving.
yum!
We went to the fair tonight with The Shipmans. Many pictures to come!
Also coming up, my current DIY project!
2 comments:
What is corn and pepper mix?
the entire thing looks delicious.
it's a can of corn and chopped peppers, in the canned good aisle! very good on salads and nachos!
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