Friday Recipe Exchange: What’s Cookin’ This Week

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I thought this week I would again just review what I had cookin’ in my kitchen. And tonight’s feature recipe was inspired by a photo request mid-week. We get requests from time to time to use our photos. No surprise they are almost always JeffreyW’s. I believe there is even a Wikipedia entry that features one of his photos. This week it was a request to use his Enchilada Pie photo, seen below.

First up this week was Chicken and Buttermilk Biscuit Pie, pictured above and recipe here.

Next was Cream of Potato Cheese Soup, (full dinner menu, recipes and shopping list are here).

Bixby has been out of homemade treats since just before Christmas, so I decided it was time to make a batch of Pumpkin-Peanut Butter Cookies, recipe here. I had forgotten how much he liked them – he barely let me finish making them – bugged me the entire time. Speaking of cookies, the next night it was Dark Chocolate Chip Cookies (recipe here). I baked a dozen and then froze the rest as individual cookie dough balls to be baked later.

Speaking of Bixby, here is an update for the pet lovers, with bonus video.

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You can see why there was a request to use Jeffreyw’s photo above. Here is his recipe for Enchilada Montadas. For tonight’s featured recipes, a variation on enchiladas and black beans that is quick and easy to put together:

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.

That’s it for this week. There seems to be a pretty big game this weekend – I was asked who I was cheering for, since I have family and friends in New England and of course live in Colorado – my response: unless it’s the Red Sox, I am Switzerland. So good to everyone. And to those in the path of the big storm, stay safe and warm. – TaMara

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