Saturday, September 8, 2007

good eats

Last night my friend made dinner for 5 of us girls, same group from back in July. Delicious Filet Mignon with Bearnaise sauce, and the most sensational side dish: Tomato Corn Salsa. We ate it at about room temperature, I think cold or hot would be fine too!

Tomato-Corn Salsa

4 ears of corn-husks removed (I think she used more like 6 or 8)
2 tsp olive oil
1 pint grape tomatoes, halved
3 green onions, diced
¼ cup fresh basil, chopped
2 tbsp. white balsamic vinegar
1 tsp. salt
½ tsp. pepper

Brush corn with oil. Grill over medium-high heat for 8 minutes, turning every 2 minutes until done. Let stand for 10 minutes and then cut kernels from the cob.
Combine corn, tomatoes, and next 5 ingredients, tossing to coat.

Yummo!

Earlier in the week, I made this beef enchilada recipe. I so rarely make it and I am not sure why, because it easy and tasty. Plus, I have been on a little Mexican kick. I shared half with my neighbors. Oh, and you can take the short cut of using a jar of enchilada sauce, but I much prefer this. It is really fresh tasting, and not spicy at all, which is good for our taste buds here. You can always add extra heat w/ hot sauce or peppers on top.

Enticing Enchiladas

1 lb. ground chuck
1 small onion, chopped
1 c. cream style cottage cheese (small curd)
1 (10 ounce) can diced tomatoes and green chilies
1 (8 ounce) can tomato sauce
1 (4.5 ounce) can chopped green chiles (optional, I omit this)
10 6 inch flour tortillas
2 c. shredded Mexican Cheese blend

COOK ground chuck and onion in a large skillet over high heat, stirring until beef crumbles and meat is no longer pink; drain. Return to skillet, stir in cottage cheese.

PROCESS diced tomatoes and tomato sauce in a food processor until smooth. Stir in chopped chiles if desired.

SPOON 2 to 3 tbs. ground beef mixture down the center of each tortilla; top each w/ 2 tbs. tomato mixture and 1.5 tbs. cheese. Roll up tortillas and place seam side down in lightly greased 13x9 baking dish. Pour remaining tomato mixture over top, top with remaining cheese.

BAKE enchiladas at 350 degrees for 20 minutes or until bubbly.

I am so in the mood to cook and bake with Fall approaching. Even though it has still been hotter than hot here, I have been getting a head start. Chili cannot be far away! Pin It

1 comment:

Carla said...

Made your enchilada recipe last night & had the fam over; they loved it!! Very tasty. I am in the cook & bake mood too!! How often can you get a night out during the week? A few of my friends and I are starting up a dinner/recipe club and we need another member. You would fit in perfectly! Let me know if you're interested...