“Meatless Monday” Recipe of the Week – Chile and Cheese Enchilada Stack

March 20, 2017 at 6:26 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Chile and Cheese Enchilada Stack. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Chile and Cheese Enchilada Stack

This simple recipe layers typical enchilada ingredients for an easy entrée with the same great flavor. The stack is cut into wedges and may be served with sour cream and warm refried beans.

Recipe Ingredients:

2 (10-ounce) cans enchilada sauce – divided use
3 cups shredded Monterey Jack or cheddar cheese – divided use
1 (7-ounce) can diced green chiles
12 (6-inch) corn tortillas, warmed

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.
2 – Combine 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.
3 – Bake for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.
Makes 6 servings.

“Meatless Monday” Recipe of the Week – Easy Corn Chilaquiles

January 16, 2017 at 6:30 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is, Easy Corn Chilaquiles. You’ll find various versions of this on many sites, I went the on on the CooksRecipes website. Perfect for any meal of the day. At the Cooks site you’ll find recipes to satisfy any Taste or Cuisine! Enjoy and Eat Healthy in 2017!  http://www.cooksrecipes.com/index.html


Easy Corn Chilaquiles

Chilaquiles were created by thrifty cooks looking for a creative way to use leftovers. Although chilaquiles was once referred to as a ‘poor man’s dish,’ today it is eagerly enjoyed by everyone. This cheesy tortilla casserole can be served for brunch with eggs and refried beans.

Recipe Ingredients:

2 (16-ounce) jars ORTEGA Salsa – Homestyle Recipe Cooksrecipes 2
1 cup whole-kernel frozen corn
1 (7-ounce) can ORTEGA Diced Green Chiles
1 tablespoon or more diced jalapeños (optional)
3 cups coarsely crushed tortilla chips – divided use
3 cups shredded Monterey Jack cheese – divided use
1/2 cup shredded cheddar cheese

Cooking Directions:

1 – Preheat oven to 375°F (190°C). Lightly grease 2-quart casserole.
2 – Combine salsa, corn, chiles and jalapeños in medium bowl. Layer 1 cup chips, 1 1/2 cups salsa mixture and 1 cup Monterey Jack cheese in bottom of prepared casserole. Repeat layers 2 more times ending with cheese.
3 – Bake for 40 to 45 minutes or until bubbly and cheese is melted; top with cheddar cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Cool on wire rack for 5 to 10 minutes. Top with green onions and sour cream, if desired.
Makes 6 servings.

Soup Special of the Day! – Turkey Enchilada Soup

October 2, 2016 at 5:06 AM | Posted in Jennie-O Turkey Products | Leave a comment
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So this week’s Soup Special of the Day is Turkey Enchilada Soup. It comes off the Jennie – O website and you’ll be using JENNIE-O® Extra Lean Ground Turkey Breast to make this delicious and healthy dish! Add in Spices and and an array of Vegetables, you are set! As I said you can find this recipe on the Jennie – O website along with all the other delicious and healthy recipes. Eat Healthy and Make the SWITCH!  https://www.jennieo.com/



Turkey Enchilada Soup

Love soup? Love enchiladas? This easy-to-follow recipe is the best of both worlds. Hearty brown rice, diced tomatoes and ultra-savory chipotle queso push this low-fat Mexican soup into the flavor stratosphere.


1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breastturkey-enchilada-soup
½ cup finely chopped sweet onion
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or southwest seasoning
1¼ cups uncooked instant brown rice
6 cups low-sodium chicken broth
2 cups mild red enchilada sauce
1 (14.5-ounce) can no salt-added diced tomatoes in juice
½ cup plus 2 tablespoons all natural chipotle queso (salsa con queso will work as a second option)
1 ½ cups 50% less-sodium black beans
6 lime wedges
6 teaspoons finely chopped fresh cilantro
24 baked tortilla chips

1) Lightly mist a non-stick saucepan with cooking spray. Add turkey, onion, garlic and seasoning. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
2) Add rice, chicken broth, enchilada sauce and diced tomatoes. Turn heat to high, cover and bring to boil. When soup reaches boiling, reduce heat to medium-low. Simmer 20 minutes, or until the rice is cooked. Stir in chipotle queso. Continue cooking 20 minutes, uncovered, or until soup begins to thicken slightly.
3) Stir in black beans and continue cooking until they are warmed through. Divide the soup among 6 serving bowls. Squeeze juice of lime wedges over each bowl, then top with cilantro. Break tortilla chips over each bowl.

* Always cook to an internal temperature of 165°F.

Saturated Fat2.5g


“Meatless Monday” Recipe of the Week – Chilaquiles

September 28, 2015 at 5:35 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Chilaquiles. Made with fried eggs, avocado, jalapeño, and even a little beer! It’s from the PBS/Recipe website. http://www.pbs.org/food/recipes/



This Chilaquiles recipe is a Mexican dish featuring fried eggs, avocado, and tomato sauce.Cooksrecipes 2
1/2 jalapeño
1 (15-ounce) can of crushed tomatoes (I had fire-roasted in my pantry and it was amazing, but definitely not necessary)
1 shallot, minced
1 1/2 tablespoons of tomato paste
1/3 cup beer
Tortilla chips
1/2 cup Monterey Jack cheese
3 large eggs
1 radish, thinly sliced, as garnish
1/2 avocado, as garnish
Handful of cilantro leaves, as garnish
1 ounce cotija cheese, crumbled
1 – Place the jalapeño on the grates of the gas range. Turn the flame to medium and char the jalapeño, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the jalapeño, removing the seeds and thick membrane.
2 – To a blender, add the diced jalapeño, can of tomatoes and pulse until smooth.
3 – In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Pour in the blended up tomato puree, beer and a pinch of salt and pepper. Simmer, uncovered, stirring frequently, until reduced by nearly half, about 10 minutes.
4 – While the sauce is reducing, preheat your broiler. On a parchment-lined (you could also use foil), spread out the chips in a mostly even layer. When the sauce is ready, spoon it over the chips. Use it all up! Sprinkle the top with the cheese and transfer to the broiler, until melty, about 3 to 5 minutes. (Be sure to keep an eye on it because it melts quickly!)
5 – Meanwhile, fry up a few eggs. When the cheese has melted, top with the eggs. Garnish with the thinly sliced radishes, avocado, cilantro leaves and cotija cheese.


One of America’s Favorites – Nachos

March 9, 2015 at 5:27 AM | Posted in One of America's Favorites | 6 Comments
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Nachos with nacho cheese, olives, jalapeño pepper, sour cream and salsa

Nachos with nacho cheese, olives, jalapeño pepper, sour cream and salsa

Nachos is a Tex-Mex dish of tortilla chips (totopos) covered with cheese or cheese-based sauce, often served as a snack. More elaborate versions add more ingredients and can be served as a main dish. First created circa 1943 by Ignacio “Nacho” Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeño peppers.

Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at the restaurant after it had already closed for the day. The maître d’hôtel, Ignacio “Nacho” Anaya, invented a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers and served them.

When asked what the dish was called, he answered, “Nacho’s especiales”. As word of the dish traveled, the apostrophe was lost, and Nacho’s “specials” became “special nachos”.

Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. He also opened his own restaurant, “Nacho’s Restaurant”, in Piedras Negras. Anaya’s original recipe was printed in the 1954 St. Anne’s Cookbook.

The popularity of the dish swiftly spread throughout Texas and the Southwest. The first known appearance of the word “nachos” in English dates to 1950, from the book A Taste of Texas. According to El Cholo restaurant history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas before introducing the dish to Los Angeles at El Cholo Mexican restaurant in 1959.

A modified version of the dish, with cheese sauce and prepared tortilla chips was marketed in 1976 by Frank Liberto, owner of Rico’s Products, during sporting events at Arlington Stadium in Arlington, Texas. This version became known as “ball park nachos”. During a Monday Night Football game, sportscaster Howard Cosell enjoyed the name “nachos”, and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience.

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho. Anaya’s son, Ignacio Anaya Jr., served as a judge at the annual nacho competition until his death in 2010.

The International Nacho Festival is held between October 13 and 15 at Piedras Negras and features a “biggest nacho of the world” contest which is registered with the Guinness World Records.
A variation consists of a quartered and fried tostada topped with a layer of refried beans and/or various meats and a layer of shredded cheese or nacho cheese.




Nachos with beef, beans and cheese

Nachos with beef, beans and cheese

Nachos with an abundance of toppings are sometimes called “loaded nachos” or “super nachos”. This type of dish is usually served as an appetizer at bars or restaurants in the United States and elsewhere, though they generally tend to be as sizable as a meal. Typically, the tortilla chips are arranged on a platter, meat and refried bean toppings are then added, and the entire platter is smothered with shredded cheese. The platter is then put into a broiler or microwave to allow the cheese to melt. The platter is then covered with the cold toppings (shredded lettuce, tomatoes, salsa, jalapeños, etc.) and served immediately.

In Memphis, Tennessee, barbecue nachos are served in most barbecue restaurants, and also at sporting events. Generous portions of barbecued pork shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, barbecue sauce, and sliced jalapeño peppers.

In Hawaii, kalua pork and pineapple nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then covered with melted cheese or nacho cheese, and varied toppings.

A similar dish that involves tortilla chips and cheese is found in Tex-Mex restaurants. Small bowls of chili con queso and/or, more commonly, salsa, are served with baskets of warm tortilla chips as appetizers.




Nachos using a processed cheese sauce

Nachos using a processed cheese sauce

A form of processed cheese sauce mixed with peppers and other spices is often used in place of freshly shredded cheese in institutional or large-scale production settings, such as schools, movie theaters, sports venues, and convenience stores, or wherever using freshly grated cheese may be logistically prohibitive. Though originally formulated as a cheaper and more convenient source of cheese to top nachos, this dip has become popular enough in the U.S. that it is available in some Mexican-themed restaurants, and at major grocery stores, in both name-brand (Frito-Lay, Tostitos, and Taco Bell) and unbranded versions. Unlike many European cheeses, “nacho cheese” bears no geographical indication or other regulated guarantee of ingredients, process, or quality, beyond the general legal definition for cheese products as established by the U.S. Food & Drug Administration.

The common cheeses used:
* Nacho cheese
* Shredded cheese
* Oaxaca cheese


One of America’s Favorites – Haystack

January 5, 2015 at 6:34 AM | Posted in One of America's Favorites | 1 Comment
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A haystack made with rice, lentils, cheese, veggies, and lemon sauce

A haystack made with rice, lentils, cheese, veggies, and lemon sauce

A haystack (of food) is a dish composed of a starchy food (Fritos, tortilla chips, rice, or saltine crackers), topped by a protein (beans, grated cheddar cheese, taco-seasoned meat, and/or a vegetarian meat alternative), in combination with fresh vegetables (shredded lettuce, tomatoes, olives, peppers), and garnished with various condiments (guacamole, sour cream, Ranch or Italian dressing, ketchup and/or salsa). Haystacks are conceptually like a deconstructed tostada. The haystack ingredients are served individually and assembled on the plate by the person who will be eating it.




Haystacks are composed of relatively small amounts of many ingredients, in flexible combinations, so they are well suited to serving large numbers of people at a low cost. The flexibility and crowd-pleasing nature of haystacks have made them a popular family and small-group choice for at least 60 years. Currently, haystacks are in common use among three distinct North American religious subcultures: the Seventh-day Adventists, the Mennonites and the Latter-Day Saints.

Adventist haystacks
Seventh-day Adventist haystacks begin with a corn chip base, often Fritos, though larger, restaurant style chips are often used as well, which are typically crushed with the heel of the hand, followed by beans, and grated cheddar cheese. Lettuce, vegetables, and condiments, especially salsa, are typically added last. Many Adventists are vegetarians, and most official or semi-official Adventist cultural dining events are vegetarian, which is one reason haystacks are so popular with this group. Often a soy-based ground hamburger meat alternative is used as an additional haystack ingredient. Haystacks are a common and iconic feature of after-service meals or potlucks, served either at church or in member’s homes.

A Seventh-day Adventist named Ella May Hartlein is credited with coming up with the recipe for this version of haystacks in the early 1950s, when she and her family craved Tostadas and could not find a Mexican restaurant close to their home.

Mennonite haystacks
The Amish haystack has less of a Mexican influence, and is less often vegetarian. The Amish haystack is built on a lettuce base, with crushed chips or crackers sprinkled on top, followed by cooked hamburger in tomato, spaghetti-like sauce. The haystack is finished with chopped vegetables, cheese, and any desired condiments. Amish haystacks tend to be associated with community fundraisers for families in need, as opposed to the Adventist haystacks, which are more associated with after-service shared community meals or “potlucks.”

Mormon haystacks
In the Latter-Day Saints community, these are better known as Hawaiian haystacks, so named for their frequent use of pineapple chunks as a topping. In contrast to the Mexican notes characteristic of the Adventist haystack, Mormon or Hawaiian haystacks are characterized by Asian notes, perhaps a function of the long-time presence of the Latter-Day Saints church in Hawaii. Hawaiian haystacks use a white rice base, covered by small pieces of chicken in a sauce or gravy. They are topped by a variety of items, often including the eponymous pineapple chunks, cheddar cheese, celery, and chow mein noodles for crunch.

Hawaiian haystacks are particularly popular in Utah and other western states where there is a high percentage of Latter-Day Saints. Commonly served at Mormon ward potlucks, Hawaiian haystacks are part of what is sometimes referred to as “Mormon Cooking”, which also includes such dishes as pretzel jello salad, funeral potatoes and frogeye salad.


Diabetic Dish of the Week – Black Bean Salsa

October 21, 2014 at 5:46 AM | Posted in diabetes, diabetes friendly, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Black Bean Salsa, the perfect salsa for Tortilla Chips.


Black Bean Salsa



1 15-Ounce Can of Low -Sodium Black Beans, rinsed and drained
1 15 ounce Can White Corn, drained (Optional)
1 Medium Cucumber, peeled, seeded, and chopped
1 Medium Tomato, seeds, and chopped
1/2 Cup sliced Green Onions
1/4 Cup Lime Juice
1 Tablespoon Snipped Fresh Cilantro
1 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Smoked Gound Cumin
1/2 Teaspoon Sea Salt
1/8 Teaspoon Cayenne Pepper
Baked Tortilla Chips


* in a medium bowl combine all the ingredients, but the chips. Cover and chill for at least 4 hours or up to 24 hours. Serve with the Baked Tortilla Chips.

Diabetic Dish of the Week – Layered Southwestern Appetizer

October 14, 2014 at 5:32 AM | Posted in diabetes, diabetes friendly, salad | Leave a comment
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Layered Southwestern Appetizer



2 cups shredded Lettuce
1 can (15 oz.) Black Beans, rinsed
1/2 cup chopped Green Peppers
2 tablespoons bottled chopped Red Jalapeno Chile Peppers
1 8-ounce jar Chunky Salsa
8 – ounces fat free Sour Cream
1/2 cup reduced fat shredded Cheddar Cheese
1/2 cup chopped pitted Black and Green Olives
1 cup broken tortilla chips



1 – Line a 12 – inch platter with the shredded lettuce. In a medium bowl stir together black beans, sweet pepper, and chilie peppers. Spoon bean mixture over lettuce, leaving a border of lettuce. Spoon sour cream over the bean mixture; gently spread into a smooth layer, leaving a border of bean mixture.
2 – Drain excess liquid from salsa. Spoon the salsa over the sour cream layer, leaving a border of sour cream. Sprinkle cheese over salsa. Then top with the olives. Cover and chill for up to 6 hours. Serve with your favorite tortilla chips.

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