Mexican Meatloaf

I knew I'd forget to post Dagmar's recipes every day. :) Here goes another one...enjoy!

courtesy

Mexican Meatloaf

Dagmar Jewkes

1 1/2 lb. ground turkey

2 c. salsa

1/2 can tomato sauce, or diced tomatoes

1 pack stuffing mix for turkey or chicken

2 large eggs

Mix all ingredients together. Divide into a 12-muffin baking pan and bake for 15 minutes at 375 degrees- or until cooked through. Top with cheese or tomato sauce, if desired.

Green Enchiladas (Enchiladas Suizas)

To watch this video recipe please click HERE!

Hi everyone!
Today's recipe is one of my favorite Mexican dishes, Green Enchiladas or as we call them in Spanish "Enchiladas Suizas", which means Swiss Enchiladas, according to an article I read somewhere, Swiss immigrants in Mexico were the ones who came up with the idea of baking this dish to get the cheese to melt, creating a beautiful white bed of cheesy goodness over the enchiladas, that's why we call this dish Enchiladas Suizas.

Serves4-5
Makes 15
Ingredients:

For the green salsa:
1 lb. Tomatillos
4 jalapeno peppers (more or less if you want)
1/4 cup fresh cilantro
1/4 cup chopped onion
1 garlic clove
salt and ground black pepper to taste
1/2 tablespoon lemon juice
1 tablespoon extra virgin olive oil

For the Enchiladas:
2 (20oz) chicken breasts cooked and shredded=(2 1/2 cups of shredded chicken)
1 cup Mozzarella cheese, shredded
Corn Tortillas (3 per person)
Vegetable oil for frying
Green onions for garnish
Salsa Verde (ingredients above or if you prefer, buy your favorite brand)

Simmer the chicken in salted boiling water for about 15 minutes or until cooked.
(if you have any leftover chicken, feel free to use that instead.)

To make the salsa:
In a large skillet, heat up 1 tablespoon of olive oil and sauté the tomatillos, jalapeno peppers, onion and garlic for about 10 minutes or until the jalapenos and tomatillos have become tender. Cover the pan if you want to to speed up the cooking process.

Transfer everything to a blender, season with salt and ground black pepper to taste. Add in the fresh cilantro, 1/2 tablespoon of lemon juice and about 1/4 cup of water, blend everything until well blended and smooth.

In a sauce pan, heat up 1 tablespoon of vegetable oil, add in the salsa and bring to a boil. If the salsa is too thick,feel free to add more water. Check the seasoning and add more salt and pepper if needed. Bring to a boil. Let it cool a bit.

To make the enchiladas:
Heat up about 1/4 cup of vegetable oil, fry the tortillas, for about 10-15 seconds on each side, just to warm them up. Keep on frying the tortillas until you are done.

To build the enchiladas dip the fried tortillas in the Salsa verde, make sure the salsa is coating both sides of the tortilla. (this is supposed to be a quick dip, do not let the tortillas in the salsa for a long time, or they will become soggy.

Fill the tortilla with the chicken and roll into a taco. Keep on repeating these steps until you are done.

1.- Dip in the salsa
2.- Fill with the chicken
3.- Roll into a taco

Once you are done, spoon some of the green salsa over the enchiladas, sprinkle some of the shredded mozzarella cheese on top and bake for about 6-8 minutes at 400° or until the cheese is completely melted

If you prefer, you can microwave for about 40 seconds instead.

Serve with rice and a small salad, or with rice and beans. Drizzle with more salsa verde, garnish with more cheese and green onions.

 And that's it. Enjoy!

Broccoli Soup & Turkey Avocado Paninis

Broccoli Soup & Turkey Avocado Paninis

Dagmar Jewkes

For the Soup:

1 1/2 lbs. broccoli, cut into bite-sized pieces

6 bouillon cubes

1 quart water

2 cups milk

1/3 c. flour

1 to 1 1/2 cups shredded cheese

Cook the broccoli in the bouillon and water, stirring occassionally, until tender. Puree in blender with milk and flour (this will guarantee a smooth thickening of the soup). Put back in pan and cook slowly, until thickened. Add cheese until melted.

For the Paninis: (Makes 4 sandwiches)

4 slices of your favorite bread (or roll)

Mustard

Ranch dressing (light)

2 slices of cooked, crispy bacon

8-12 slices of turkey deli

1 avocado

Cheese

Spread a drop of ranch dressing and mustard on one side of bread. Cover with 1/2 slice of bacon. Add 2-3 slices of turkey, 4 thin slices of avocado (@1/4 avocado each), sprinkle cheese on top. Cook in oven at 375 degrees until desired browning occurs and cheese is melted.

Tomato and Avocado Salad

Thanks again to Dagmar for this one...sounds delicious!

courtesy

Tomato and Avocado Salad

Dagmar Jewkes

3 tomatoes

1 large avocado

Bunch of cilantro

Garlic Salt

Lemon Juice

Green Onions or Regular diced onions (optional)

Dice vegetables and toss with seasonings to taste. Enjoy!

Spinach and Potato Cakes

To watch this video recipe please click HERE!

Hi Everyone!
Today's recipe is another meatless dish! Spinach and Potato Cakes, super easy and delicious! They are great as an appetizer, side dish or even a main dish. Perfect for lunch or dinner! I hope you like it!


Ingredients:

1 lb. red potatoes (or any other potato)
10 oz.frozen spinach
1/2 cup shredded cheese (you can add up to 1 cup for richer cheesy texture)
1 garlic clove
1 tablespoon fresh rosemary
1 tablespoon fresh baby dill
salt and ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon garlic powder
2 tablespoon extra virgin olive oil
1/4 cup yellow cornmeal
1/4 cup milk (or 1/3 cup heavy cream for creamier texture)

Preheat the oven to 400°F

Cut the potatoes in big chunks. Simmer the potatoes in salted boiling water for about 10 minutes or until the potatoes are completely cooked. Add the garlic clove to the boiling water. Once the potatoes are cooked, drain them and put them back
in the same pan, also keep the garlic. Mash the potatoes and garlic together.

Season the potatoes with salt and ground black pepper to taste, and about 1 teaspoon of each ground cumin and garlic powder. Taste for flavor and add more salt, pepper, garlic and cumin if needed. If you want to add some heat to this dish, feel free to add a dash of
Tabasco sauce or Shirasha Japanese hot sauce. Also mix in the fresh rosemary and baby dill.

Stir everything together, and add the rest of the ingredients: corn meal, cheese and also add in the milk a little at a time. Continue to stir and add the rest of the milk plus 2 tablespoon of extra virgin olive oil or if you prefer you can replace the olive oil with 3 tablespoons of melted butter, for rich buttery flavor.

The potato mixture shouldn't be too wet, or to dry, we want the consistency of somewhat dry mash potatoes, if you feel it is too dry, add a little more milk or heavy creamy and if you feel it is too wet feel free to add more cheese or some extra corn meal. (cheese is better)

Drain the spinach, give it a big squeeze to remove as much of the liquid as you can.  Stir spinach and potato mixture together, taste for flavor and add more seasoning if needed.

For easy cleaning don't forget to line your baking sheet with foil and spray it with cooking spray to prevent the cakes from sticking to it. Make your cakes or patties as big or as small as you want.

Bake them at 400°F for about 12-15 minutes or until golden brown

These cakes are perfect as an appetizer, a side dish or even a main dish.
I served mine on a bed of baby greens and tomato wedges. You can serve these with rice or pasta, to dress them up a little bit, drizzle with tomato sauce, gravy, Ragu or any other pasta sauce.

Doritos Chicken

Another Dagmar original...enjoy!
Doritos Chicken

Dagmar Jewkes

1-2 lbs. of chicken breasts, flattened

1 bag Doritos, crushed

Light Mayo (enough to dip the chicken in)

Salt, Pepper, Seasoned Salt, Garlic Salt (to liking)

Oil

Put the dry Doritos and mayo in separate bowls. Dip the chicken breasts in mayo and then season with desired seasonings. Dip chicken in Doritos and then press the chips into the chicken so they will stick. Lightly fry the chicken in a skillet until cooked through. Serve with salad or veggies.

Peanut Chicken

This is Dagmar's recipe...she sent me several to post so I'm going to do one each day (if I remember!). She's such a great cook and can throw things together on a whim, so I'm sure these recipes will be keepers. Here's the first one...

courtesy

Peanut Chicken

Dagmar Jewkes

1/2 cup soy sauce

1/2-1 cup water

Some lemon juice

2-3 Tbs. peanut butter

1 1/2 lbs. chicken, diced

Cooked rice

Broccoli

Let all ingredients (except rice and broccoli) marinate for 1 1/2 hours. Then cook in skillet until chicken is cooked entirely through. Serve with rice and broccoli.