I’ve got two recipes for you this week. One takes a little time to prepare, while the other is quick and easy. Morgan and I love to cook so we often don’t mind a more complicated recipe. We’re also both pretty busy so we like recipes that are super fast to prepare. The first recipe is an easy one with loads of flavor. We made ours spicy, but you can tone this recipe down if you don’t like spicy foods.
Super Simple Spicy Enchiladas
• 1 to 1 1/2 pounds ground beef (You could substitute ground turkey if you prefer.)
• 1 onion, diced
• 1 tbsp olive oil
• 1 1/2 tsp cumin
• salt and pepper
• 1 4 oz can chopped green chilies (we used the hot kind, but you can do mild if you prefer.)
• 1 1/2 cups shredded pepper jack cheese (or cheddar if you prefer, we actually used a little of both.)
• 1 can red enchilada sauce
• flour tortillas
In a skillet, brown ground beef over medium heat. Once browned, remove beef from pan and drain the fat. Heat one tablespoon of olive oil in pan and saute diced onion until golden brown. Add chilies and stir to combine. Return ground beef to the pan and half the can of enchilada sauce. Season with cumin and salt and pepper to taste. Put half the cheese into the beef mixture and stir to combine. Spread some of the beef mixture into each flour tortilla, roll up and place seam side down into a lightly greased 9×13 casserole dish. Pour remaining enchilada sauce on top of rolled enchiladas and top with remaining cheese. Bake at 350 degrees for 20 minutes. Serve topped with sour cream and chopped green onions.
I can take absolutely no credit for this recipe. This is my husband’s culinary creation and it is amazing. This roast must be marinated overnight for optimum flavor. We serve ours with creamy garlic Parmesan grits and sautéed asparagus.
Morgan’s Red Wine Braised Roast
Roast marinade ingredients:
• 2- to 3-pound chuck roast
• 1 bottle red wine (Morgan recommends a Cabernet Sauvignon)
• 1 tsp kosher salt
• 2 tsp cracked black pepper
• 2 tbsp dried rosemary
•1 tbsp dried thyme
• 4 cloves of garlic, roughly chopped
• 1 tbsp Worcestershire sauce
Combine all ingredients other than roast and bring to a light simmer over medium heat just enough to warm it up and “wake up the flavors.” Let cool. Put roast into large freezer bag and pour cooled marinade mixture over it. Let marinate overnight. Don’t throw out the marinade mixture, you’ll be using it later.
• 3 pieces bacon, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 3 small carrots, chopped
• flour for dredging
• 2 tbsp olive oil
• 2 tbsp tomato paste
In a large Dutch oven, brown chopped bacon over medium heat to render fat. Meanwhile, remove roast from marinade, sprinkle light with salt and pepper and dredge in flour. Remove cooked bacon from pan and sear roast in bacon drippings. Brown roast well on all sides. Remove the roast from the pan. Add two tablespoons olive oil to pan and saute chopped vegetables until they begin to brown. Once vegetables are golden brown in color, add two tablespoons tomato paste and saute a minute longer. Pour in marinade mixture to deglaze the pan. Be sure to scrape the bottom of the pan to remove all the “yummy crusty bits.” Bring to a boil then reduce to simmer for two minutes. Add roast back to pan, cover and braise on 325 degrees for two and half hours. Use a blender or immersion blender to blend the vegetables and pan broth into a sauce to serve over the roast.
Kitsey Burns Harrison is a reporter for The Yadkin Ripple, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter @RippleReporterK.