Tomorrow is Cinco De Mayo or May 5. Here in Texas it is an excuse to eat MORE delicious Mexican food. So in honor of Cinco De Mayo I made up a pan of my enchiladas.
Here it is:
1 pound of meat (I use leftover roast and shred it)
1/2 pound monterrey jack cheese, shredded
1/2 onion, chopped (if your family doesn’t like onions then leave it out)
18 corn tortillas
3 cans hot enchilada sauce
Preheat oven to 350 degrees. Pour a little enchilada sauce in the bottom of a 13x9x2 inch pan. Warm up the corn tortillas in the microwave. Take some shredded meat, a little chopped onion and a little cheese and put it in the center of the tortilla. Carefully roll tortilla up putting it seam side down in the pan. Keep doing that until the pan is filled up. Then pour more enchilada sauce over the top of the rolled up enchiladas. Sprinkle top with any remaining cheese. Cover the enchiladas with foil and bake for about 20 to 25 minutes.
Note: The recipe is extremely versatile. The meat I used in these enchiladas is leftover from our Easter pork loin. I had frozen the leftovers and thought I would do something with them later. I didn’t have quite enough meat for the enchiladas so I thaw out some venison roast that was leftover too. I combined the two meats together with a little enchilada sauce. These enchiladas turned out wonderful. This is a good way to use up any leftover meat.
Note: Happy 2014!! I thought I would move this recipe to the front of my blog. I published this recipe a couple of years ago. This recipe turned out so good that I have been cooking it ever since. However, I have made a few changes to the recipe. I have been adding some sliced canned jalapenos to it. The amount you add is up to you and how much heat you can stand. And because I am lazy and don’t like to dirty an extra pan for the rice, I pour 1 cup of raw white rice into the crockpot about an hour before I intend to serve the dish. I also cook up a whole iron skillet of cornbread!! Yum-O
Oh me, Oh my—this is the most delicious batch of black eyed peas that I have ever made. I just made up this recipe as I went and it turned out wonderful! I was in a rush to get to work so I threw it all in the crockpot!!
1 pound dried black eyed peas
6 cups water
4 chicken bouillon cubes
1 ham bone
1 teaspoon minced garlic
5 leaves of collard greens chopped up
Soak the black eyed peas in water overnight. In the morning rinse and drain the peas. Put them in the crockpot and add 6 cups of water and the 4 chicken bouillon cubes. Stir. Put the ham bone in and garlic. Stir again and set the crockpot to cook on LOW for 8-10 hours. About 3 hours before serving, take out the ham bone and let the meat fall off the bone into the black eyed peas. Throw the bone away. Add the chopped collard greens and cook for 3 more hours. Serve with cornbread.
Note: I didn’t put any salt in this because the chicken bouillon and ham were salty enough. My family normally does not like collard greens but they ate it up in this recipe!
Click the “play” button to read the recipe. You can also print out a copy of the recipe or even save it. I love a good sandwich this time of year!!
1 pound bulk pork sausage, browned, crumbled and well drained
1 cup quick-cooking rice
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 (2 oz) jar pimientos, drained and chopped
1 cup sharp Cheddar cheese grated (save 1/4 cup for top)
Preheat oven to 300 degrees. Combine all ingredients except reserved cheese. Place in a lightly buttered casserole dish. Cover top with reserved cheese. Bake about 1 hour or until hot and bubbly and lightly browned on top.
Serves 6 8 points
1 package of scalloped potatoes
3 cups water
1 pound bratwurst
3-4 tablespoons vinegar
1 hard cooked egg, chopped
Combine potato slices and seasoned sauce mix in large skillet; stir in water. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Arrange bratwurst on potatoes. Cover and simmer 5 minutes or until heated through. Carefully stir in vinegar and egg. Before cooking potatoes, brown sausage in 3 tablespoons of salad oil; drain on paper towels. Drain drippings reserving 3 tablespoons. Stir in reserved drippings into vinegar and egg.
1 (8 oz) package spaghetti, uncooked
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 can cream of mushroom soup, undiluted
1 clove garlic, minced
1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon dried whole tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound Italian sausage
1 large onion, chopped
1 egg, slightly beaten
1 (16 oz) carton ricotta cheese
1 tomato, chopped
1/3 cup chopped fresh parsley
Cook spaghetti according to package directions and drain. Spoon into a lightly greased 13×9 inch baking dish, set aside. Combine spinach and next 6 ingredients; spoon over spaghetti. Remove casing from sausage. Cook sausage and onion in a large skillet over medium-high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture. Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours. To bake remove from refrigerator and let stand at room temperature for 30 minutes. Bake covered at 375 degrees for 35 to 40 minutes or until thoroughly heated. Sprinkle with tomato and parsley. Note: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake covered at 375 degrees for 50 minutes or until heated. Sprinkle with tomato and parsley.
This dish is so good and easy. I can put this in the slow cooker in the morning and it is ready by the time I get home from work. The family loves it. The meat is so tender that it falls off the bone.
Cut the ribs up so they fit into the slow cooker. I usually like to cut them up into 2 ribs.
Salt and pepper the ribs. If you noticed I used quite a bit of pepper, that’s the way I like it.
Pour on your favorite barbeque sauce. I use up all the bottles that have just a little sauce left at the bottom of the jar that didn’t get used up for one reason or another. This is a great excuse to get rid of all those extra bottles in the refrigerator. Cook the ribs on low for 8 hours. I served mine with baked beans and corn.
I have a lot of ham leftover from Christmas so I thought I would post a few extra recipes using ham. These are not necessarily freezable.
Creamy Macaroni and Cheese Ham Bake Serves 4
1-7.25 oz package of macaroni and cheese dinner mix
1 1/2 cups cubed cooked ham
1 1/2 cups shredded cheddar cheese
1 cup cream style cottage cheese
1/2 cup sour cream
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1/4 cup soft bread crumbs
1 tablespoon snipped fresh parsley
1 tablespoon butter, melted
Preheat oven to 375. Prepare macaroni and cheese mix according to package directions, except do not add salt to water. Stir in ham, 1 cup of cheddar cheese, cottage cheese, sour cream, onion and pepper. Transfer mixture to an ungreased 1 1/2 quart baking dish.
In a small bowl, combine bread crumbs and if desired, parsley; stir in melted butter. Sprinkle over macaroni mixture. Sprinkle with the remaining 1/2 cup cheddar cheese.
Bake uncovered about 30 minutes or until mixture is heated through and crumbs are golden.
6-8 slices of ham
8-10 medium potatoes, pared and thinly sliced
2 onions, peeled and thinly sliced
Salt and pepper to taste
1 cup grated Cheddar or American cheese
1-10 3/4 oz. can cream of celery or mushroom soup
Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes, and onions in Crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on Low 8-10 hours.