Potato, cheese and Onion Enchiladas

My husband and I are on the tail end of eating vegetarian for a week. It has been easier than I thought it would be. It gave me the chance to dig out old recipes and try them again. This is one such recipe. It has been sitting in my recipe binder for forever, bypassed for more exciting and newer recipes. No more! I really like these enchiladas because they are cheap. They are also really tasty, but there are weeks when I need a little wiggle room in the ole' grocery budget! Potatoes, tortillas, cheese, green onions and tomato sauce- all cheap ingredients. Give this one a try when you need a different recipe and when you need a cheap meal in a tight week!

Potato, Cheese and Onion Enchiladas
4-6 potatoes, peeled and diced
1/2 cup sliced green onions
2- 8 oz. cans tomato sauce
1 Tbsp oil
12 oz. shredded cheddar cheese
1 tsp. salt
1/4 cup chili powder (Yes I said 1/4 CUP!)
1/2 cup water
12 - 8 in. flour tortillas
Fully cook potatoes in boiling water until they are tender. Drain and let cool. Transfer to a large bowl, and combine the potatoes with half of the cheese, all the onions and the salt. Mix well. Taste and add more salt if needed. In a sauce pan, combine tomato sauce, oil , chili powder and water. Heat to boiling, reduce heat and simmer for 5 minutes on low. Preheat oven to 350°. Spoon enough of the sauce into a sprayed 13 x 8 inch baking dish so that it covers the bottom of the pan in a thin layer. Using a pasty bush, brush the sauce on one side of a tortilla, place 1/3- 1/2 cup of the potato mixture in the center and roll up. Place in prepared dish. Continue until you have filled the pan. Top with remaining sauce and cheese. Bake for 15- 20 minutes. Serve with any desired toppings- sour cream, diced tomatoes, shredded lettuce.

Star Studded Mini Pies

I know this is a little late for the 4th of July, but these little pies are so good, I couldn't wait to put them on here. I have made these treats two years in a row for the 4th of July celebration. They are so tasty! Perfect size and super delicious! I imagine your could even do mini pumpkin pies with leaves cut out for Thanksgiving! The possibilities are endless!

Star Studded Mini Pies
(Recipe from Our Best Bites)
2 boxes refrigerated pie crust
Canned pie filling
2 T butter, melted
1/4 c granulated sugar
Preheat oven according to pie crust recipe. Roll out your pie crust so it is fairly thin. Using a cookie cutter, or a cup with about a 3 1/2 inch diameter, cut out circles of dough. Place each dough circle center in one of the mini-muffin tin wells. The edge should over-hang a little. Gently roll the edge down with your fingers and then crimp it so it looks pretty. Using a spoon, fill each mini pie a little over half full with filling. Roll out more dough to cut your stars. Use a star cookie cutter that is about 2 inches across. Cut your stars out. Dip the stars (both sides) in butter and then dredge in the sugar. Place a star on top of each little pie. Bake your pies for 15-20 minutes or until the edges are golden brown.

Gazpacho- Summer Soup

Summer time is always a challenge for me. Cooking a healthy meal without heating up the whole house. I found this recipe that is full of vegetables and is served cold. You don't even turn on the stove! Perfect for all these 100° days. Serve this with a good loaf of bread.

Gazpacho
(As found in The Pioneer Woman Cooks : Food From My Frontier)
2 garlic cloves
1/2 red onion
1 large zucchini
1 large cucumber
2 celery stalks
5 Roma tomatoes
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp sugar
Several dashes Tabasco
Dash of salt
Dash of pepper
4 cups tomato juice
Avocado slices
Cilantro, rough chopped

Mince the garlic cloves. Slice the onion. Place both in a food processor. Dice the zucchini, cucumber, celery and tomatoes. Place half the veggies in the food processor, reserve the other half. Pour in the olive oil, red wine vinegar, sugar, hot sauce, salt, pepper and  2 cups of the tomato juice. Blend well.  Pour the blended mixture into a large bowl, and add in the other half of the chopped veggies. Stir. Then pour in the remaining 2 cups of tomato juice. Taste and adjust the seasonings if needed. Ladle into bowls and top with sliced avocado and cilantro.

Roasted Asparagus

Have you ever had asparagus roasted before? Let me tell you, it is the absolute best way to have asparagus! At least I think it is. It gives those happy little spears such a wonderful nutty flavor. Mmmm! My mouth is watering just thinking about it!

Roasted Asparagus

1 bunch asparagus, washed and trimmed (basically you just cut off a chunk from the fatter woody side that has dried up a bit)

Olive Oil

Kosher salt 

Pepper

Lemon Wedges

Lay out your spears on a baking sheet. Drizzle with a fair amount of olive oil. You want them lightly coated, not swimming in the oil. Sprinkle with the Kosher salt and pepper. Roast in a preheated 425° oven for ten minutes. Serve with lemon wedges. 

I have been experimenting with roasting, and it is my very favorite way to make vegetables. So yummy!