Sweet Potato & Black Bean Enchiladas

I combined a few recipes I have and came up with this concoction. It came out very tasty! Let me know what you think.

Sweet Potato & Black Bean Enchiladas

For the filling:
1 15-oz can black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups diced cooked sweet potatoes
2 or more tablespoons chopped roasted green chiles, fresh or canned
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
sea salt and black pepper, to taste
4 -6 tablespoons canola oil, as needed
12 corn tortillas (homemade are best!)
shredded Monterey Jack cheese,optional

For the Enchilada Chile Sauce:
2 tablespoons olive oil
1 onion, diced
3 large green chiles (such as Anaheim), roasted, seeded, peeled, chopped coarsely
OR 1 can 4 oz. roasted green chiles
2–3 teaspoons chile powder
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or Mexican oregano (epazote)
2 cans (14.5 oz. ea) Hunts Fire Roasted diced tomatoes
1 teaspoons sugar
1 tsp. salt

Preheat your oven to 350 degrees F.
Make your Roasted Chili Sauce: In a large, heavy bottomed saucepan over medium heat, sauté the onions in oil until softened, about 4-7 minutes. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough to handle, taste and adjust the salt if necessary. Puree in a blender until the mixture is smooth and even. Let cool then pour into a dish big enough that you'll be able to dip the tortillas in.

In a small bowl combine the drained black beans with minced garlic and lime juice. Toss to coat and set aside.

In a medium bowl lightly smash sweet potatoes, you'll want them to still be chunky. Add the chopped green chiles and spices. Season with sea salt and pepper to taste.

Pour about 1/4 cup of the Roasted Chili Sauce into the bottom of a 9x13 baking dish.

Heat oil in a 10 inch skillet. Lightly cook the corn tortillas to soften - one at a time - as you stuff each one.
Dip hot tortilla into Roasted Chili sauce then lay into your 9x13 baking dish. Spoon 1/12 of the sweet potato mixture down the center. Top with 1/12 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the chili sauce is hot and bubbling.

Serves 4-6

Homemade Gyros w/ Tzatziki Sauce

A traditional gyro (pronounced: euro or yee-ro) should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (helps to bind and keeps it shape.). The main flavoring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. To learn about the history of the Gyro you can click here.

Gyro Meat

1 pound ground lamb (or 1/2 half lamb and 1/2 ground beef)
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon sea salt
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1-2 hours.
Blend all ingredients in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel. Otherwise, it just takes like cooked minced meat.)

Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively (as most of us don't have a spit lying around), bake in the oven in a loaf pan for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry. Slice and serve on pita bread with chopped onion, tomatoes, Tzatziki Sauce (below) and feta cheese with some fries on the side.

Tzatziki (pronouced: za-ZEE-kee)

(Greek Yogurt and Cucumber Sauce)

16 ounces Greek yogurt or plain yogurt*
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar or lemon juice
5 to 6 mint leaves, finely minced or try dill for a different taste

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar or lemon juice, and mint. Place in refrigerator to blend flavors for at least two hours before serving. (This resting time is very important.) Store in the refrigerator in an airtight container for up to a week...If it even lasts that long : )
Yield: 1-1/2 cups

*If you can't find Greek yogurt, you can substitute regular plain yogurt by placing the yogurt in a cheesecloth. Gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator to remove liquid and thicken yogurt.

Mediterranean Orzo Salad with Feta Vinaigrette

This comes from "Cooking Light" and is so tasty!


Mediterranean Orzo Salad with Feta Vinaigrette
1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Preparation
Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

Nutritional Information
CALORIES 338(29% from fat); FAT 11g (sat 3.8g,mono 2.7g,poly 0.5g); PROTEIN 11.9g; CHOLESTEROL 19mg; CALCIUM 138mg; SODIUM 620mg; FIBER 5.1g; IRON 3mg; CARBOHYDRATE 52g

Neapolitan Pizza Dough

This dough takes 6-8 hours but it's the real deal. This is the most requested "dinner" from my kids and kids friends. I think you too will enjoy. Makes four 8" pizzas. If you don't have a pizza stone you really should invest in one as a cookie sheet or pizza tin just won't cut it in this recipe. (Complete printable recipe is below. Just highlight, right click, and print.)

You will need:

1-1/2 cups warm water (105-115 degrees F.)
1 tsp. active dry yeast (half of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 Tbsp. sea salt
cornmeal for dusting
pizza stone
pizza peel

Combine water and yeast in a small bowl.
Proof until foamy, 5-8 minutes.

Mix flours and salt in a bowl of a heavy duty
stand mixer fitted with a dough hook.

Add yeast mixture to flour and knead at low
speed (speed 2) 30 minutes until smooth.

Lightly oil a large bowl.

Shape dough into a round, place in a
lightly oiled bowl, and turn to coat.

Cover bowl with plastic wrap; let dough rise 4 hours in a warm place.

Punch down dough. On a ligthly floured board divide dough into 4 pieces, and shape into balls.
Brush lightly with oil cover completely with plastic wrap, and let rise another 2-4 hours.

Remove one rack from oven and lower other rack to lowest part of oven.
Preheat oven and pizza stone to 550 degrees F.

Shape by pressing fingertips into dough, leaving edge puffy to create a rim.
Grasp rim with hands, working your way around the circle.
As dough dangles, it stretches while edges stay plump.
For thick crust, press and stretch to a 10-12 inch round.
For thinner crust, roll stretched dough to a 14 inch round.

Transfer to a pizza peel that's been dusted with cornmeal or flour.
Assemble pizza with sauce and your favorite toppings.
Slide onto preheated pizza stone.
Bake pizza 5-8 minutes or until the edges and cheese are golden brown. Enjoy!
__________________________

Neapolitan Pizza Dough

1-1/2 cups warm water (105-115 degrees F.)
1 tsp. active dry yeast (half of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 Tbsp. sea salt
cornmeal for dusting
Pizza Stone
Pizza Peel

Combine water and yeast in a small bowl. Proof until foamy, 5-8 minutes.
Mix flours and salt in a bowl of a heavy duty stand mixer fitted with a dough hook.
Add yeast mixture to flour and knead at low speed (speed 2) 30 minutes.
Shape dough into a round, place in a lightly oiled bowl, and turn to coat.
Cover bowl with plastic wrap; let dough rise 4 hours in a warm place. Punch down dough. On a ligthly floured board divide dough into 4 pieces, and shape into balls. Brush lightly with oil cover completely with plastic wrap, and let rise another 2-4 hours.
Preheat Remove one rack from oven and lower other rack to lowest part of oven. Preheat oven and pizza stone to 550 degrees F.
Shape by pressing fingertips into dough, leaving edge puffy to create a rim. Grasp rim with hands, working your way around the circle. As dough dangles, it stretches while edges stay plump. For thick crust, press and stretch to a 10-12 inch round. For thinner crust, roll stretched dough to a 14 inch round.
Transfer to a pizza peel that's been dusted with cornmeal or flour.
Assemble pizza with sauce and your favorite toppings. Slide onto preheated pizza stone.
Bake pizza 5-8 minutes or until the edges and cheese are golden brown.enjoy!

Light Chicken Tortilla Soup

Nothing fancy here but a good tasting tortilla soup. Add more hot stuff to taste if you wish. Dress it up or dress it down. I like simple myself. This recipe adapted from Cooking Light magazine.

Lite Chicken Tortilla Soup

1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 (14.5-ounce) can diced peeled tomatoes, undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup, undiluted
1 can low salt black beans, drained
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup fat-free sour cream

Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more. Ladle soup into bowls; top with tortilla chips and sour cream.

Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)

NUTRITION PER SERVING:
CALORIES 185(18% from fat); FAT 3.7g (sat 0.8g,mono 1.4g,poly 0.7g); PROTEIN 15.3g; CHOLESTEROL 30mg; CALCIUM 32mg; SODIUM 409mg; FIBER 2g; IRON 1.1mg; CARBOHYDRATE 22.2g

Bierocks/Runzas

A bierock or runza is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun. I usually shape mine in squares or rectangles.

Bierocks

Dough:
2 pkgs. active dry yeast (4 -1/2 tsp.)
2-1/4 cups warm water
6 Tbsp. vegetable oil
5 Tbsp. sugar
1 Tbsp. salt
6 cups all purpose flour ( plus more if needed)

Filling:
2 lbs. ground beef
1 large onion, diced
1/2 cup head of cabbge, shredded thinly
salt and pepper to taste
1 cup water to cook down filling

Dough:
Add yeast and sugar to warm water to dissolve and proof.
In a large bowl add flour and salt. (I use my standup mixer to make the dough using the dough hook)
Add vegetable oil to water then pour into bowl with flour and salt. Mix well.
Turn dough out onto a floured board and knead adding as much flour as needed to make a soft elastic dough. (again I use my standup mixer instead of placing on a floured board.)
Place dough in a clean large bowl and cover with plastic wrap. Allow dough to rise to about twice its size. Punch dough down and rise for a second time.

While the dough is making its second rise you can prepare and cook the filling.

Filling:
Cook ground beef in a 12 inch skillet over medium heat. Make sure to break up large pieces of meat as it cooks.
Add onion and cabbage to meat stirring together to combine. Add a cup of water and continue cooking, uncovered, until cabbage and onion are tender and cooked through. (15-20 min.). Cool.

Shape:
Divide dough in half. (makes it easier to work with)
Roll out into a square. Cut dough into 4x8 inch rectangles. Place filling on one half of the dough. Fold dough over filling to make a square. Press sides together and seal well.

Place sealed runzas on a cookie sheet. (you need to leave at least an inch or two between runzas since they will rise. I get 6 runzas on one cookie sheet) Continue process until all dough is used.

Allow the runzas to rise 15- 30 minutes. Brush with melted butter and bake for 20-30 minutes at 350 degrees F. or until runzas are golden brown.

Remove from oven and serve with mustard on the side. Or you may cool on a rack then freeze for future use. These are great reheated in the microwave.

Chocolate Peanut Butter Cake

I found this in "Tast Of Home" magazine. It's very good and the frosting is very peanut buttery!

Peanut Chocolate Cake
Time: Prep: 20 min. Bake: 35 min. + cooling

Servings: 12

Ingredients:
1/2 cup butter or margarine, softened
2-1/4 cups packed brown sugar
3 eggs
3 squares (1 ounce each) unsweetend chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup water

FROSTING:
1 cup butter or margarine
1 cup peanut butter*
4 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Directions:
In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream. Gradually beat in water. Pour into two greased and floured 9-in. round cake pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream the butter, peanut butter, confectioners' sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each cake into two layers. Place a bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with the remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.
Yield: 12 servings.

German Chocolate Cake

I found this recipe on a pastry chefs blog. It is the best German Chocolate Cake you will ever taste. Yeah it takes some time but let me tell you it is worth every minute you put into it! Enjoy!

German Chocolate Cake
One big, tall 9-inch cake; about 16 servings

For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum

For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream

1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely.

To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
(It may seem like a lot of chocolate icing, but use it all. Trust me. You won't be sorry.)