Stacked Enchilada Pie - Week 39 Bonus

Tasty main dish that will impress with stacks of enchilada flavor.

This was really good. I wish that I would have a good picture of it because it really looked great after I took it out of the oven and presented it on a glass platter. However, I took it to a potluck and didn't get a chance to photograph it before it was devoured. Maybe, I will update this post when I make it next time. And there will be a next time!

Updated Pic 04/17/16 (from another potluck!)

The original post was vegetarian, so I added the meat to make it family-friendly. And I think it's a great idea to use the springform pan so you can show off the tasty layers.

Ingredients (filling):
6 (10”) flour tortillas
1 lb ground beef
1 T. olive oil
1 large onion, diced
1 jalapeno pepper, minced
2 cloves garlic, minced
½ t. cumin
salt & pepper
2 c. frozen corn
4 green onions, sliced
1 (15 oz) can black beans, drained & rinsed
¼ cup cilantro, minced
2 cups shredded cheese 
Ingredients (Enchilada sauce):
1 T. olive oil 1 (28 oz) can crushed tomatoes
1 small onion, diced 2 T. chili powder
1 clove garlic, minced 1-1/2 t. cumin

Directions:
Prepare 10” springform pan with cooking spray. Brown ground beef, and drain. Add olive oil and saute onion until tender. Add the jalapeno, garlic, ½ t. cumin, salt and pepper. Cook through. Add corn, green onions, beans, and green cilantro.  Set aside
For enchilada sauce, heat 1 T. olive oil, and saute small onion until tender. Add garlic, crushed tomatoes, chili powder, and cumin. Simmer for 5 minutes.
Place ¼ cup of enchilada sauce in springform pan (spread to sides). Layer tortilla shell, ¼ cup enchilada sauce,3/4 cup filling, ½ cup cheese. Repeat 4X. After the last tortilla is stacked, pour remaining sauce and remaining cheese. 
Bake at 400 degrees for 20-25 minutes.
Cool for 10 minutes and run a knife along the sides of the pan before you remove the side. To serve, slice into wedges.


Variation from crunchyrock.com

Can you think of another dish that you could stack and make a delicious meal?

Onion Tomato Pie - Week 37 Bonus

Simple garden ingredients make a great side pie!

Layers of vegetables, creamy mayo dressing with Parmesan cheese in a pie shell make this a fresh side pie.  

Onions typically find their way into many recipes, but this pie features it as its main ingredient. Onions have some significant health benefits, such as lowering blood pressure with its extra fiber and also  protection against cancer because of it phytochemicals elements. It doesn't like we can get enough vegetables in our diet, so this can be a nice addition to your meal to provide an extra vegetable.





Ingredients:

1 Pie crust, bottom only
3 large tomatoes, thinly sliced & drained
1 medium sweet onion, thinly sliced
1 cup chopped fresh basil
2 cups shredded cheddar cheese
1 cup mayonnaise
3 oz. Shaved Parmesan cheese
Salt & Pepper to taste

Directions:
Sprinkle tomatoes with salt, and let drain. (Salting helps the tomatoes to “sweat” out some water.)

Prebake pie crust for 10 minutes at 350 degrees.

Mix shredded cheese, mayonnaise, and salt & pepper. -Stir until combined.

Layer the bottom of the pie crust with onion slices, reserving a handful for the top of pie.

Sprinkle half the basil on top of onions.

Layer the tomatoes on top.

Sprinkle the other half of basil on top of tomatoes.

Add the handful of onions on top.

Spread the cheese-mayo mix over the top.

Top it with the shaved Parmesan cheese.

Bake for 45 minutes at 375 degrees.

Let sit for 15 minutes before serving.

What ways do you introduce vegetables to your menu to keep things fresh and healthy?

Tomato Zucchini Pie - Week 32 Bonus

Take advantage of your garden fresh tomatoes and zucchini and make a pie for dinner that your family will enjoy.

I didn't have another zucchini pie scheduled, but my mom gave me this recipe. She said it turned out good and it was easy to make; so I decided I would make it and include it in my blog. 

My mom has spent most of her life as a homemaker and she is a really good cook. She taught me well by showing me how to make the most of your garden ingredients by trying new things to keep the menu versatile.  Also, she never was one to use processed foods; so when I began to cook on my own; I always had a little bit of guilt when I used one of those shortcut foods.  And now, we are starting to learn more about all those additives, so I realize that I need to take her advice.

Here is her recipe, I know you will enjoy it as much as we did!

Ingredients (Spaghetti Crust):

1 pkg (7 oz) spaghetti, cooked & drained

2 T. butter or margarine, melted

½ c. grated Parmesan cheese

1 egg, beaten

Ingredients (Filling):

1 lb. Sweet Italian sausage

1 garlic clove, minced

1 zucchini, peeled and chopped

½ chopped onions

½ c. chopped fresh mushroom

1 t. Italian seasoning

salt & pepper

5 medium fresh tomatoes, peeled and finely chopped

1/2 t. parsley flakes1 c. shredded cheese

Directions (crust):

Add butter, Parmesan cheese and egg to cooked spaghetti. Place in a 10” greased pie plate.

Directions (Filling):

Remove sausage from casings (if needed), and crumble into a large skillet. Add the garlic, zucchini, onions, and mushrooms. Cook until sausage is no longer pink. Add tomatoes, Italian seasoning, parsley, salt, and pepper. Mix well, and simmer for 5 minutes stirring occasionally.

Place filling on top of crust. Sprinkle cheese over top of filling. Bake at 350 degrees for 25 minutes. 

I served this pie with a fresh garden salad and the S'mores Pie. 

What would you serve with this pie to make it a meal?

Zucchini Onion Pie - Bonus Pie Week 27

Zucchini is super versatile, 

and this is a great way to enjoy this squash variety 

in a great side dish casserole pie.

I enjoy this time of year when gardeners have an excess of zucchini because there are so many tasty ways to enjoy it.  Fried zucchini was one of my favorite dishes until I made it myself and was horrified how much butter/oil it takes. I was surprised that this tasted a lot like the more indulgent zucchini dish. The next time, I'm going to swap out some of the flour for some cornmeal and see how it works out.

Ingredients:

1 cup flour

1/4 c. shortening

2 t. baking powder

3 eggs

1 cup grated Parmesan cheese

1/2 cup vegetable oil

1/4 cup milk

1 garlic clove, minced

1 t. Italian seasoning

1/4 t. salt

1/4 t. pepper

3 cups sliced zucchini

1 small onion, chopped

Directions:

In a small bowl, cut shortening into flour and baking powder, and set aside.

In a large bowl, whisk eggs, Parmesan cheese, oil, milk, garlic, and seasonings together. 

Stir in the zucchini, onion, and the flour mixture.

Pour into a greased 9” deep dish pie plate.

Bake for 25 to 35 minutes at 350 degrees or until lightly browned.

I don't have enough space in my city lot to grow zucchini, 

so I always appreciate the bounty of other people's gardens this time of year (Thanks Mom & Dad!)

What is your favorite homegrown produce out of the garden?

Cheeseburger Pie - Week 23 Bonus

Top this pie with your favorite cheeseburger topping to make a great meal.

Our bonus pie is an easy meal that can go from fridge to table in less than an hour. I recommend having shredded lettuce, pickles, ketchup and mustard on the table  for the family to dress up their own slice. 

Almost everyone enjoys a good cheeseburger, and the combinations are endless. 


Ingredients:
1 Pie Crust
1 lb. ground beef
1 medium onion, chopped
3 large eggs
1/2 cup milk
1 cup shredded cheddar
1 t. salt
1/2 t. black pepper
1/2 t. Italian seasoning
4 slices American cheese (cut into strips)

Directions:
Brown ground beef, and drain. Add onion and cook until tender.
Combine eggs, milk, shredded cheese, and seasonings in a medium bowl. Add hamburger mixture. Spread on top of pie crust. 
Bake at 325 degrees for 30 minutes or until egg is set.
Place strips of American cheese in lattice formation. Bake another 3 minutes or until cheese is melted. Serve with cheeseburger condiments like ketchup, mustard and pickles, if you like!

What is your favorite burger topping? And can you imagine it on this pie?

I think the next time it should have a bacon lattice on top!

Chile Relleno Pie - Week 18 Bonus

I LOVE Cheese! And recently, I've discovered that Chile Relleno is one of my many Mexican dishes that I love! However, it is a dish that takes some planning to make, especially if you want to roast your own chiles.  The Pioneer Woman has a great how-to post on roasting your own chiles here.

Pick some large chile beauties to roast!

Place them on the top rack on broil to roast in the oven.

They are done in the oven when the skins are peeling.

After you've let them cool in a plastic bag,
you can peel them and remove the seeds.

I do admit that this bonus pie is a stretch to declare pie, but I found one chef that called this pie because of its crusty topping; so I went with it. I served this with grilled chicken breast, tortilla chips, and salsa. It made a delicious meal. 

The kitchen tip that I learned with this meal is:
"Use farm fresh eggs for quality egg white whipping."
I have always bought the regular grocery store eggs because that is readily available, but I had the opportunity to try some farm fresh eggs, and those egg whites whipped up super-fast. I can't wait to re-try the meringue topping that I've struggled with.

Ingredients:
1 lb whole roasted chiles, (5 large)
3 cups grated cheese
3 T. butter
1/2 cup onion, chopped
1/4 cup red pepper, chopped
3 T. yellow cornmeal
1 T. Flour
1 cup milk
1 t. salt
1/8 t. cayenne
1 cup frozen corn, defrosted
6 egg yolks
6 egg whites, stiffly beaten
Salsa

Directions:

Stuff chiles with 2 cups cheese. Place in 13x9 casserole dish. 

Melt butter, add onion and peppers and cook 2-3 minutes. 

Sprinkle with cornmeal, flour, and cook stirring until flour begins to bubble (2-3 minutes). Gradually add milk, whisking until sauce is smooth and thick (4-5 minutes). Add salt, cayenne, corn and egg yolks. 

When ready to bake pie, fold in egg whites.

Spread over chiles and sprinkle 1 cup cheese over top. 

Bake 25 minutes at 350 degrees until crust is set and golden. Serve with salsa.

Whew...yes, I enjoyed this.

But, I think may treat myself next time I'm at Playa Azul and order it.

What is your favorite thing to order at a restaurant

because it's better when someone else makes it?

Italian Sausage Spinach Pie - Week 17 Bonus

Spinach is a great vegetable that people hate on, 

but would absolutely love it if they gave it a chance!

I love the versatility of this vegetable! It is great as a fresh treat in salads, served steamed, or included as an ingredient in main dishes. One of the first dishes that I perfected early in our marriage was Spinach Florentine Lasagna Casserole; and later on in the year, Spinach Meatballs was another favorite. 

I was kind of crazy about spinach. My boys liked it, and I couldn't imagine why anyone would not like it. The key is to eat fresh or frozen spinach. Canned spinach is nasty...I know Popeye disagrees, but seriously it isn't even the same thing! Spinach is considered a super food because of its nutritious benefits.

I have grown it in the garden in the past successfully, but it takes a lot to cook up as it cooks down tremendously. However, if you enjoy fresh spinach, you should try growing it as it is one of the easiest garden items to grow if you plant it in the cooler season; it doesn't like the hot temperatures of Kansas and will die out. But, it is easy to have a second season in the fall if you plant it after the dog days of summer.

I love this recipe for Italian Sausage Spinach Pie because it's a great treat for leftovers the next day and it really stretches your ingredients for a full meal. I don't know how it is possible, but we typically get 8 servings out of 1 pound of sausage. And, this is the same family that each one of us could eat the pound hamburger special at a restaurant.

If you like pie and sausage, but not sure about the spinach; this is the recipe to try. I think you may start to appreciate it.

Ingredients:
1 deep dish double large pastry pie crust
1 lb. bulk Italian sausage
1 medium onion, chopped
6 eggs, beaten
1 pkg (16 oz.) frozen chopped spinach, thawed & well-drained
1 c. grated cheese
1 pkg (3 oz.) cream cheese, cubed
1/2 t. garlic salt
1/4 t. pepper
1 T. water






Directions:
In skillet brown sausage and onion; drain. Separate 1 egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in the sausage and onion, spinach, grated cheese, cream cheese, garlic salt, and pepper. Line pie plate with bottom pastry. Add filling.

Top with upper crust, seal and flute edges. Cut slits in top crust. 
Combine water with reserved egg yolk; brush over top crust. Bake at 375 degrees for 50 minutes or until golden brown.

After trying this recipe, you may become a spinach lover too!

English Cottage Pie - Week 15 Bonus

This pie has been around since the 1700's when the potatoes were introduced as an affordable crop for the poor that lived in cottages. This pie could be identical to the Shepherd's Pie, except for the fact that it doesn't not include mutton as the key meat ingredient.

This pie was just okay. The mashed potato top was runny, and we didn't care for the cinnamon in the filling. I have modified the recipe to make this pie better. Maybe someday, I'll get a chance to make it right and update this post!

Ingredients:

1 pound lean ground beef

1 onion, diced

3 carrots, diced

2 T. flour

1/2 t. cinnamon (optional)

1 T. Italian seasoning

1 t. parsley

1-1/2 cups beef broth

1 T. tomato paste

Salt and Pepper to taste

4 Potatoes, peeled and diced

1/4 c. butter

1/2 c. milk

Salt and Pepper to taste

1 cup shredded cheddar cheese

Directions:

Meat Filling: Brown ground beef, and drain. Add onion and carrot, then continue to saute until onion begins to brown, about 5 minutes. Mix in flour, and seasonings. Add beef broth and tomato paste, and simmer for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a round casserole dish.Potato Topping: Boil diced potatoes for about 15 minutes or until potatoes are tender. Drain. Mash potatoes until smooth. Add butter and milk and whip until fluffy. 

Spread potatoes over meat filling.  Sprinkle with cheddar cheese. Bake at 375 degrees for 30 minutes, or until top is browned and bubbly.

Enjoy!!