From Auntie Judy!

1 lb. ground turkey (or ground beef)

3 cups salsa, divided

1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry

2 ½ tsp. ground cumin, divided

1/2 tsp. salt

1 (250 g.) pkg. cream cheese, cubed

12 flour tortillas (7 inch), warmed

1 (14 oz.) can diced tomatoes, undrained

1 cup shredded cheddar cheese

Optional toppings: shredded lettuce, black olives, diced avocado, sour cream

In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Drain excess fat. Add 1 cup of the salsa, the spinach, 1 1/2 tsp. of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese stirring just until melted.

Spoon about 1/2 cup filling down centre of each warmed tortilla; roll up and place seam side down in a lightly greased 13X9 baking dish.

Combine tomatoes and remaining 2 cups salsa and 1tsp. cumin. Spoon over enchiladas. Bake at 350 F. for 20-30 minutes or until hot. Sprinkle with cheddar; return to oven 2 minutes. (I like to serve the cheddar from the table to sprinkle on each portion.)

Serves 6.

Judy’s notes:

1. The filling can be made ahead and refrigerated or frozen. Rewarm slightly to proceed.

2. Suggested toppings can be served as a salad.

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From Auntie Judy.

So so so so so so so so good!!!!!!!!!!!!!!!!!!!!!!!!!

4 boneless chicken breast halves, cut in strips

(drain on paper towel to remove excess moisture for best browning)

Pam or oil for sauteing

Sauce:

3 – 4 Tbsp. finely chopped onion

2 garlic cloves, chopped fine (use a garlic press!!)

1 – 2 tsp. sweet chili sauce – Asian food section of store

1/2 cup crunchy peanut butter (use smooth if necessary)

2 Tbsp. fresh lime juice (1 lime) – microwave lime for 20 sec. for more juice

grated rind of lime, optional – for enhanced lime flavour

1 – 2 tbsp. soy sauce (or more to taste)

1 Tbsp. grated fresh ginger

1 can (400 ml.) coconut milk

Saute chicken strips. Remove to a separate plate.

Saute onion and garlic in drippings over medium heat until softened but not browned. Add remaining ingredients in order. Stir well to mix. Taste and adjust flavours!!! Add chicken strips and simmer for about 20 minutes. Serve with rice.

Judy’s notes:

Chicken breasts cut into strips very easily when partially frozen. Cut across the grain with a sharp knife.

Whenever you need chopped onion in a recipe, chop a whole large onion. Use what you need, then store the rest in an airtight container or freezer bag for next time. Saves time next time.

USE A FRESH LIME!! The difference in flavour is incredible and they are so inexpensive at produce markets. Get a juicer if you don’t have one! For the grated rind, one of those “V” shaped vegetable peelers that has a grater in the handle is perfect.

Fresh ginger keeps well wrapped in plastic wrap in the fridge or can be frozen and then grated from the frozen state, if necessary. Peeling is optional. So easy to have on hand. Use the same grater as mentioned above.

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My Auntie Judy. She is my mom’s older sister, and is a FANTASTIC cook. Thanksgiving dinner at her place involves the turkey (of course), stuffing done inside and outside the bird, 3 kinds of cranberry sauce, and I’m not kidding, 6 or 7 vegetables. This is all followed by 2 or 3 desserts, and you leave their house VERY full.
Every once in a while, she will email me recipes that I have come to love. A while ago, I had asked her permission to put some of them on our site so I could share them with you all, and she graciously allowed me to do so. This is on one condition, though. If she ever comes out with a cookbook, you must promise to buy it.
I know I will!

Anyways, try and enjoy, I promise you won’t be disappointed.

k

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INGREDIENTS:

4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 cups sliced mushrooms
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh herbs, such as rosemary, basil, oregano or thyme
1/4 tsp each salt and freshly ground black pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 tsp dried thyme

DIRECTIONS:

Bread crumbs:

Tear a slice of multigrain in whole wheat bread into large pieces and place them in a food processor, or use a mini chopper. 1 slice of bread makes about 1/2 cup of bread crumbs.

Dish:

Spray a 9×13 dish with baking spray. Add the veggies. Add garlic, olive oil, vinegar, herbs, salt & pepper. Mix well.

Roast, uncovered, at 425 for 25 minutes. While roasting, prepare topping. Combine bread crumbs, parmesan & thyme in a small bowl & mix well.

Remove veggies from oven. Sprinkle crumb mixture evenly on top. Return to oven for 5 minutes.

Serve hot.

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Easy & yummy!

INGREDIENTS:

4 Italian sausages (or mennonite sausages)
4 large whole wheat tortillas
3/4 cup mozzarella cheese (or any kind)

Salsa

1/2 cup drained, rinsed canned black beans
1/3 cup diced red onion
1/3 cup diced red pepper
1/3 cup canned corn kernels
2 tbsp coriander
2 tbsp red wine vinegar
1 small plum tomato, chopped
Pinch of salt & pepper

DIRECTIONS:

Mix together salsa ingredients, and set aside.

Cut sausages in half lengthwise, but not all the way through. Open like a book. In skillet, grill sausages over med-high heat, turning halfway through, until cooked, about 8 minutes.

Grill tortillas, turning halfway through, until marked, about 1 minute.

Place each sausage on tortilla. Fill with an equal portion of the salsa & cheese. Roll up & serve.

**We have a George Foreman grill, so I usually fill them first, and then grill them, instead of grilling the tortillas ahead of time.

A

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If I want to be “healthy” (Ha!), I use whole wheat flour.

INGREDIENTS:

Cookie:
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats

Filling:
3 tablespoons butter, softened
1 cup confectioners’ sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

DIRECTIONS:

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.

To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

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For all you moms out there.

1 cup flour
1/2 cup salt
1 cup water (warm)
1 tsp oil
2 tsp cream of tartar
food colouring

Mix and cook until thick.

Knead on wax paper.

ps. Sarah enjoys the salty flavour of this dough, so I have to be a little careful that she doesn’t eat what she makes!!

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SOOOOOOOOOOO goooooooooooood.

From my Grandma.

k

1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa
2/3 cup sugar
1/2 cup milk
1/2 cup chopped nuts
2 tbsp melted butter
1 tsp vanilla

Sift all dry ingredients into bowl. Add nuts, milk, butter and vanilla, and blend well. This will be quite thick.

Pour into greased casserole.

Topping:

mix together:
1/4 cup white sugar
1/2 cup brown sugar
3 tbsp cocoa
1/2 tsp salt
1 tsp vanilla

Spread evenly over batter then pour 1 cup boiling water over all (don’t stir!!) Bake 1 hour at 350 F. Put lid on casserole for last half hour.

I usually double the topping portion for more sauce!!!

YUM.

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I made this last night, but served it with tortillas chips instead of bread. I think that any means of getting it into your mouth is a good one!

INGREDIENTS:

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

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Dayna got this one from Allrecipes.com and made it for Austin. Now, there’s apparently talk of a wedding 🙂

INGREDIENTS:

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

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