
Star Trek Enterprise from 2010 - Can't wait to see what Irises my friend has in her garden this year.
It’s that time of year when we are getting our gardens ready for the spring planting. The garden shops beckon, the seed catalogs tantalize and black dirt looks inviting. JeffW is taking stock of his root cellar to see what he needs to plant this year, I’m hoping for a better crop of tomatoes and my garden buddy is readying her beds for a dazzling floral display again this year. I saw my first crocus yesterday. Spring is less than 72 hours away, what plans do you have for your garden this year and are you as excited as I am to get back into the garden?
It looks like the weather will be warm and sunny all weekend for many of us. I can’t imagine anyone will want to spend too much time in the kitchen, so I pulled out a kid friendly menu that is quick and easy. The Enchilada Pie recipe is from one of my brothers, it’s very tasty and the kids love it, which is always a plus. All the flavor of enchiladas without all the work. I love black beans and the Black Bean Confetti adds a bit of color and a variety of flavors to make it a tasty side – and I have no idea why I insist on calling it confetti, except it looks festive when it’s all together. A raw vegetable tray with some favorite dressings rounds things out. And we end the meal with Banana Sundaes. These are based on great sundaes I used to get as a kid at a restaurant near our house on Cape Cod. I’m pretty sure they made their own ice cream. I figured if I was going to do a kid’s menu, might as well go all out and relive a little of my childhood, too.
On the board tonight:
- Enchilada Pie
- Vegetable Tray
- Black Bean Confetti
- Banana Sundaes
Enchilada Pie
- 1 pound ground beef
- ½ large onion, chopped
- salt & pepper to taste
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- 20 oz. enchilada sauce
- 8 oz. tomato sauce
- 10 corn tortillas
- 8 oz cheddar cheese, grated
skillet & 8×8 glass baking dish, lightly oiled
Add beef and onion to skillet and cook until beef is browned and onions are translucent. Add spices and sauces; let simmer while you prep tortillas. Tear tortillas into strips and use some to cover the bottom of a well-oiled casserole dish. Layer a portion of the beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes at 350°
Black Bean Confetti
- 14 oz can black beans
- ½ green pepper, chopped
- ½ red pepper, chopped
- 1 tomato, diced
- 1 stalk celery, diced
- ¼ cup chopped fresh cilantro
- ½ to 1 tsp cayenne pepper
- salt & pepper to taste
- Dash of limejuice
saucepans & large serving bowl or platter
In saucepan, add ingredients (except limejuice) and heat on medium. Toss with limejuice and serve.
Banana Sundaes
- Half gallon vanilla ice cream
- 2 bananas
- Favorite chocolate sauce (I prefer Hershey’s but some prefer the thicker hot fudge sauce)
- Walnuts, chopped into large pieces
- Whipped cream (opt, and if you’re going to do it, it’s most fun using the spray can cream)
4 dessert bowls
Scoop ice cream into bowls. Peel and cut bananas in half, then quarter each half, lengthwise. Place four slices around the sides of the bowl, tucking down into the ice cream to help them stand. Pour a generous amount of chocolate on the ice cream and top with walnuts and whip cream.
Shopping List:
- Vegetable tray fixins
- Vegetable dips & dressings
- 1 pound ground beef
- ½ large onion
- 20 oz. enchilada sauce
- 8 oz. tomato sauce
- 10 corn tortillas
- 8 oz grated cheddar cheese
- 14 oz can black beans
- ½ green pepper
- ½ red pepper
- 1 tomato
- 1 stalk celery
- Fresh cilantro
- Half gallon vanilla ice cream
- 2 bananas
- Favorite chocolate sauce (I prefer Hershey’s but some prefer the thicker hot fudge sauce)
- 8 oz Walnuts, chopped into large pieces
- Whipped cream
Also: salt, pepper, oregano, cumin, cayenne pepper, limejuice
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