Wednesday, November 29, 2006

Introducing the Drink & Recipe of the Week

I am instituting a recipe of the week and a drink of the week in an effort to be more adventurous with my culinary endeavors. (Plus, now that I have my wine connoisseur, Chad, to help it will be easier and more fun.) I'll start this week, despite being midweek, because I've already had three fantastic meals, three fabulous wines, and two superb drinks. Oh, and "sharing is caring." So here goes.

Recipe of the week:

ENCHILADAS

1 lb of ground turkey
whole wheat wraps
2-3 garlic cloves
half a white onion
green onions
jalepeños
1 green pepper, diced
spinach (I used frozen, but I don't think it matters)
black olives
corn
mexican cheese mix (lots)
tomatoes, dice them up
tomato sauce
salsa
brown rice
cumin, cayenne pepper, chili powder

Cook the rice according to the package. The Uncle Ben's Instant Whole Grain Brown Rice is good. Remember, DO NOT OPEN THE LID to check on the rice. It's fine.

Heat the oven to 350ºF.

In a frying pan, cook the turkey. In another frying pan, throw in the white onions and garlic with a little olive oil. Add the spinach to the onions & garlic. Once the turkey is cooked, drain it, then add the onions, garlic, and spinach to the turkey. Stir it up, then add the green onions, jalepeños, green peppers, olives, corn and diced tomatoes. Once all of it is cooked, add some cheese on top and cook until it's melted. If you like spices, add the cumin, cayenne and chili powder to the meat and veggie mixture as well as a little to the rice once it's done. After the oven is preheated, rice is cooked, and all the frying pan goodies are done, it's time for enchiladas.

Scoop some rice, some cheese, and the mixture onto a wheat wrap. Roll it up and place in a cake pan (you can spray the pan with cooking spray or place some tinfoil on the bottom). Continue to roll and place in the pan until there isn't any room. I think five fit nicely, which means you'll probably have two batches.

In a bowl, mix salsa and tomato sauce. Then pour it over the enchiladas in the pan. Top them with some cheese and olives (or whatever left over veggies you might have or want) and pop them into the oven to bake for 25 minutes or so.

This should make around ten. They reheat well in a toaster oven or oven.

Drink of the week:

Mango Margaritas

Tequila
ice
Mango Mix
a squirt of lime (because I love it)

HAPPY EATING!

2 comments:

Erin said...

Both fantastic recipes, however the enchiladas get a little boring after you've eaten them 5 days in a row!! The mango margaritas on the other hand, they never get boring!!

cupcake said...

I'm getting Ecuadorian Passion fruit mix next.