Beef Enchiladas

I so enjoyed my time visiting with my mom in Tennessee.

One tradition she started is to have her "fabulous" Pot Roast ready and waiting for me when I arrive.  This visit was no exception.  Her pot roast is a family favorite and no one makes it as good as she can.  It's succulent and juicy, it just falls apart!

Click on the link to get the recipe for Mom's Famous Pot Roast .  It's well worth it!

So what to do with all that left over roast beef? 

Well, we could make beef hoagies or french dip sandwiches...but being from California we LOVE Mexican food.  Franklin, Tennessee has a couple of Mexican restaurants around town, but they are different from the Mexican food you get in LA.  And, mom misses her Mexican food!!!  So I decided to give her a mexi-fix.  We needed to make something quick and easy.  Beef Enchiladas!

So simple, lots a spicy flavor, and on the table in a flash!

Let's make Beef Enchiladas.

First, make the filling. 

Take your leftover pot roast and shred it up and place it in a medium sized bowl.  Add a good amount of Rotel Mexican using the juices as well!  This has great flavors with diced tomatoes, chilies, cilantro, and lime.  Add a good amount of shredded Monterey Jack cheese...and then add some more!  Mix well.

Pour some enchilada sauce in the bottom of a pan.  Pan size depends on how many you are making.  We used an 8x8 pan, making 4 enchiladas.  Take a 6 inch flour tortilla and place some of the beef filling down the middle of the tortilla.  Roll them up putting them in the pan seam side down.

Top with enchilada sauce and more shredded cheese.

Look how cute she is!!

Pop them in a preheated oven at 350 degrees for about 15-20 minutes until bubbly hot and cheese is melted.

That's it!  Simple as that...your done...now go eat!!

YUM!!!

Hope you try these with your leftovers, they are really easy and pack a flavor punch!


Beef Enchiladas

makes 4 enchiladas

Leftover pot roast, shredded
1/2 can Rotel Mexican with juices
1/2 c. Monterey Jack cheese, shredded  (pepper jack would be awesome as well!)
1 can Enchiladas Sauce (I used Ole' El Paso)
4 - 6" Flour Tortillas

Make the filling by placing shredded pot roast in a bowl.  Mix in a good amount of Rotel Mexican along with some juices.  Add shredded cheese and mix well.

In an 8x8 pan pour some Enchilada sauce in the bottom of the pan.  Take a flour tortilla and spoon some beef filling down the middle.  Roll up the tortilla and place in the pan, seam side down.

Pour rest of the enchiladas sauce over the top of the tortillas and top with more shredded cheese.

Place in a pre-heated oven at 350 degrees.  Bake for 15-20 min until hot and bubbly.

Fast & Fresh: Greek Pizza

Sometimes you just want an easy throw together meal.  

That was today for me...

So instead of calling out for a pizza I decided to make my own.  But hey, let's try a different style of pizza than my normal standby. 

Let's make a Greek Pizza!  Sounds good huh? 

Like a Gourmet pizza in a flash!

You'll love the tasty toppings on a ready-to-go dough or a pre-made crust.  Even make your own dough if you are so inclined.  But the ease of this is making it fast.  This uses the oven for only a short time, and having a tasty, satisfying meal ready when you are!

Many supermarket's sell ready to use pizza dough.  I got a whole wheat dough at "Henry's Market" (aka Sprouts) and I've seen them at Trader Joe's.  But a Boboli will do as well if you like.

So let's make a Greek Pizza!

First preheat your oven to whatever degree your dough package states.  Mine was 425 degrees.

Roll out your dough and shape it as desired.  Brush on some olive oil over the crust and bake it for 5 min.

Scatter thinly sliced, seeded Roma tomatoes all over the pizza.  Sprinkle with minced fresh Oregano, Mint leaves, and Garlic.  Make sure to leave about a 1/2' border around the pizza.

Add some Lemon zest, and crumbled Feta Cheese.  Drizzle with some more olive oil and bake until the crust is golden brown, about 10 min.

YUMMY!

Fast & Fresh!



Greek Pizza

Using a pre-made dough.  Preheat oven as directed on package.  Roll out dough.  Brush with Olive Oil.  Bake 5 min.  Leaving 1/2" border around the pizza, scatter thinly sliced, seeded Roma Tomatoes on pizza.  Sprinkle with minced, fresh Oregano, Mint leaves, and Garlic.  Add Lemon zest, and crumbled Feta Cheese.  Drizzle with more olive oil.  Bake until crust is golden brown, approx. 10 min.


Linked to:  Melt in Your Mouth Monday
Linked to:  Your recipe my kitchen
Linked to:  Tuesdays at the Table

Fast & Fresh: Marinated Heirloom Tomato Salad

One of summer's the most versatile fresh vegetables is the TOMATO!

To this day my mom plants a tomato plant every year in anticipation of the luscious, juicy, ripe red tomatoes.  Oh, and my sister planted a Roma tomato plant this year.  I LOVE Roma's.  Unfortunately, so do her squirrels!  I haven't tried my hand at planting tomatoes yet but I sure love to eat them!

On a recent visit to my local farmer's market I spotted a bunch of HEIRLOOM TOMATOES.  All colors, shapes, and sizes.  I was in heaven.  Love those things!  Must be the color varieties.  They just lend such a pretty palate to your dishes.

So what to create?  I wanted a simple side dish that would highlight the pretty colors, and fresh flavors of the tomatoes.  So I found this recipe for Marinated Heirloom Tomatoes Salad from Sunset Magazine.  It was perfect!

The taste was light and refreshing.  The marinade has a ratio that is more vinegar to oil, so it is nice and tangy.  SO YUMMY!  This would be great as a side dish to a picnic, a potluck dish, or along side a grilled dish.  We served it along side my Grilled Chicken and Avocado Pitas.  Fabulous, if I may say so.

So what can be more Fast or Fresh than this???

Try it, you'll love it!

Marinated Heirloom Tomato Salad
Source: Sunset Magazine 

Ingredients

3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
3 pounds mixed heirloom tomatoes
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
Salt and black pepper

Directions

In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in platter or serving dish.  Drizzle vinegar mixture and sprinkling mint, basil, salt, and pepper evenly.

Chill for 30 minutes or up to 4 hours. Bring to room temperature before serving.


Linked to:  fresh food friday