My Wonderful World

W e l c o m e... And Enjoy!

Saturday, August 27, 2011

Simple Saturday Morning

Over Easy, Crisp Hash-browns
and Bacon
Rye Toast with Blackberry Preserves

Coffee & V8

Bon Appétit
Enjoy YOUR Wonderful World!

Tuesday, August 23, 2011

Black Bean/Sweet Potato Enchiladas

This contribution has been kicking around my recipe file for years.  Time for something quick and tonight was the night to fix.   I used pantry items including black beans, Bruce's Yams and El Paso green enchilada sauce.    A quick spinach salad with ranch dressing completed this vegetarian supper.


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Black Bean/Sweet Potato Enchiladas

Main Dish, Mexican, Vegetarian

10 oz green chili enchilada sauce
  Enchilada Filling:
15 oz black beans; rinsed & drained
4 cloves garlic; minced
  fresh lime juice
2 c sweet potatoes; cooked & diced
1/2 c roasted mild green chiles; chopped
1/2 ts ground cumin
1/2 ts chili powder mild or spicy
  salt and black pepper; to taste
8 small tortillas
4 oz Monterey Jack Cheese; shredded
2 tb cilantro; chopped
  sour cream; for garnish, if desired

Preheat oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. I use individual serving dishes.

Prepare your own green chili enchilada sauce, but I find the Ole El Paso works great for a  quick fix. Also, I usually cook my own sweet potato, but Bruce's Canned Yams brand is a handy pantry staple.

Enchilada Filling: using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.

Pour about 1/4 cup of the Green Chile Sauce into the bottom of serving dish or the baking dish.

Heat tortillas to soften. Divide black bean/sweet potato mixture between each tortilla.  Roll each tortilla tight and place in baking dish.  Repeat for the remaining tortillas. Top with the rest of the sauce. Top with shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are heated through and bubbling.   Sprinkle top with chopped cilantro and add dollop of sour cream, if desired.

Notes:  ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.88 **

Bon Appétit
Enjoy YOUR Wonderful World!

Sunday, August 21, 2011

Mango Coconut Loaf

We have been enjoying the wonderful tropical flavor of mangoes.  I feel blessed that I can get them here in East Tennessee.   After living in Miami Shores, Florida for a period of years, I miss all the tropical fruits and vegetables, flora and fauna that abound.   I miss visiting Fairchild Botanical Gardens and return at every opportunity.   

The bread is in the oven and the aroma is wonderful.   Can't wait to get it out and let it cool for a bit...and then enjoy with a cup of Cuban Espresso café.

My first little trick I have learned is to create a parchment sling to aid in removal from the pan.   This trick has saved many a frustrating moments.

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Mango Coconut Loaf

Quick Breads

2 c all purpose flour
2 ts baking soda
1 c sugar
2 ts cinnamon
1/2 ts salt
1/2 ts cardamom; ground
3  eggs
1 ts vanilla extract
3/4 c canola oil
2  mangoes; finely chopped
1/2 c coconut

Preheat oven to 350F. Prepare eight inch loaf pan. Line with parchment sling for easy removal.

Sift flour into a large bowl. Add baking soda, sugar and cinnamon, salt, ground cardamom and stir the dry ingredients to combine.

In a medium bowl, beat eggs, add vanilla extract and canola oil. Whisk to combine; add to dry ingredients.

Using a rubber spatula or wooden spoon stir to combine the wet and dry ingredients. Fold in the finely chopped mangoes and coconut.

Pour batter into the parchment lined, greased loaf pan. Bake for 55 to 60 minutes or until inserted toothpick comes out clean.

Let cool in pan for 10 minutes. Remove bread from pan. Remove parchment
paper. Cool on cooling rack.

Slice and enjoy. Works very nice the next day sliced like a pound cake
topped with fresh whipped cream.

Notes:  ©WHStoneman

Yield: 8" loaf

** Exported from Now You're Cooking! v5.88 **

Chopped Mango and Coconut

This batter will be thick until you add the mangos
and coconut.  Spread into prepared loaf pan.  

Ready to Enjoy

Bon Appétit
Enjoy YOUR Wonderful World!

Mangos...Mangos and Mango Chutney!

Great big fresh flavors of mangos in season.   I am so happy we can get them here in East Tennessee.  Also, the "color" of mangoes doesn't mean whether they are ripe or not.  You MUST feel them since a solid green mango can be ripe....just press on the skin and it should be a little bit soft.   Don't let them get "mushy" since you can't use them for chutney. 

This recipe is a culmination of flavor that I prefer.  Please take liberties adding whatever else you would enjoy.   In the past, I have even added sliced peaches and ground black pepper.  It is entirely up to your enjoyment.   Experiment with flavors to fine tune this great starting point for your personalized chutney flavors.

This full flavored condiment is wonderful served  with  
roast pork,  roast chicken, roast duck and turkey.  
I love it on a cold roast pork sandwich ala panini style. 

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Mango Chutney


3 lb mangoes; slightly under-ripe
2 c brown sugar
2/3 ts ground cumin
1 c raisins
1 ts ground coriander
1/4 ts cinnamon
1 ts cayenne pepper
1/2 ts turmeric
2 ts ginger
1/2 ts cloves; ground
3 c vinegar
2 ts garlic; fine mince
3/4 c onion; fine chop

Sterilize canning jars.

Peel and chop mangoes into 1/2" pieces.

Add all ingredients and cook for 30 to 90 minutes. Cook until thickened and it will cool further  as it cools.

Fill jars. Wipe rim and screw threads for a clean damp cloth. Add lid and screw band, tightly but do not over tighten.

Place sealed jars in canner and keep them covered with at least one inch of boiling water.

Process for 20 minutes.

Lift jars out of the water and let cool without touching or bumping them.  Cool overnight. Check to see jars have sealed by pressing down the center of the lid. If it pops up and down, it is not sealed. Some people replace the lid and reprocess the jar. If you heat the contents back up, re-jar with a new lid and band. Process again in hot water bath.

Mangoes, pears and apples also show a blue, red or pink color change after canning. This is normal. Store jars in cool dry place.

** Exported from Now You're Cooking! v5.88 **

Packing the chutney for the twenty minute hot water bath 

Ready to store in the pantry...keeps great in a cool, dry area.  

Bon Appétit
Enjoy YOUR Wonderful World!

Sunday, August 7, 2011

Laid Back Sunday Morning Breakfast

Laid back...easy going for Sunday breakfast.   

Sunday mornings are not a rush, rush event in my life.  Looked around for something quick and a frittata hit me. about chorizo, onions, fresh garden tomatoes, (after all...I have a few!), fresh grated cheddar...oh...and I found small bowl of grated Parmesan left over from last night's supper. 

Coming together and topped with fresh tomatoes
Grated Cheddar & Parmesan under the broiler

Plated with Stone Ground White Grits!   What a quick easy breakfast. 

Bon Appétit
Enjoy YOUR Wonderful World!

Saturday, August 6, 2011

Tostada Pizza Night!

Here is a great summer supper pleaser.     Not to involved if you buy a pre-made pizza dough or a ready made pizza crust from the bread section of your grocery.    I have topped this pizza with my favorite ingredients, but please add your favorites including diced jalapeno peppers, black olives, chopped green onions, what ever your family prefers.

Tostata Pizza

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Tostada Pizza

Mexican, Pizza

  pizza dough of your choice
12 oz ground beef
14 oz refried beans
1 ts taco seasoning
4 whole corn tortillas; cut in strips
1/2 c vegetable oil; for frying
1 c sharp cheddar; grated
1 c Monterey jack cheese; grated
  romaine lettuce; thin slice
2  tomatoes; seeded and diced
1/2 c cilantro leaves; fine chop
1/4 c sour cream
3 tb Tabasco Sauce or to taste

Make the pizza dough. Set aside.   I prefer the Fine Cooking version attached to this link

Sauté beef breaking up to crumble. Brown, drain and set aside.

Pour refried beans into a skillet.  Add taco seasoning and heat. Using back of large spoon, smooth and heat through.  Set aside.

In a small skillet, heat vegetable oil over medium heat and fry strips.  Drain on paper towels.  Fry in several batches to avoid clumping.   Set aside.

Place oven rack in the bottom position in the oven. Preheat oven to 500 F.

Spread pizza dough on an oiled baking sheet. Spread layer of refried beans over pizza crust.   Sprinkle cooked beef over pizza crust. Sprinkle mixed grated cheeses over the top. Reduce oven temperature to 425F.  Place pan on baking stone and bake for 9 to 12 minutes. Bake until golden brown.

Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.

Sprinkle with tortilla strips. Cut into squares and serve immediately. 

Notes:  ©WHStoneman

Yield: 6 servings

** Exported from Now You're Cooking! v5.88 **

From the Oven
Leftovers for tomorrow's breakfast

Lemon Ice Cream and Sugar Cookies for Dessert

Bon Appétit
Enjoy YOUR Wonderful World!

Friday, August 5, 2011

Taco Seasoning Mix

For years, I always bought the little packets of taco seasoning mix, i.e. Lawry's, Ole El Paso and frankly, they didn't taste that good and they were expensive.  I decided to "copy" the ingredients off a few packages and this is my version.  Easy to make and store at a fraction of the price!

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Taco Seasoning Mix

Mexican, Spice blends/rubs

8 tb flour
3 tb chili powder
3 tb paprika
2 tb salt
2 tb onion powder
1 tb chipotle powder
2 tb cumin
2 ts cayenne pepper
2 ts garlic powder
2 ts sugar
1 ts pepper

Combine all ingredients in a small bowl. Store in air tight container or bowl.

For use:    Add two tablespoons of spice mix to 3/4 cup water for 1 pound browned ground meat. Bring to boil, cook 7-10 minutes, stirring occasionally. Makes filling for 12 tacos (about 3 Tbs) each.

Notes:  ©WHStoneman

Yield: 8 servings

** Exported from Now You're Cooking! v5.88 **

Bon Appétit
Enjoy YOUR Wonderful World!

Thursday, August 4, 2011

Tomato Tuna Tart

Tomatoes abound this time of year..and this has to be one of my favorite summer main dish creations.  The basic recipe is a savory cheesecake batter so adding your choice of tuna, shrimp, chicken, crab or lobster works nicely.   This recipe also works for a chilled appetizer.  After baking, cool to room temperature then place in refrigerator until ready for serving.  

Topped with plum tomatoes and ready for oven

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Tomato Tuna Tart

Appetizers, Quiche

1 9 inch pastry; for deep dish pan
8 oz cream cheese; room temperature
1/2 c ricotta cheese; room temperature
1 lg egg
1/4 c heavy cream
1 handful fresh basil; fine chop
1/4 ts cayenne pepper; or to taste
12 oz albacore tuna; drained
10-15  plum tomatoes; sliced, drained
1/2 ts sugar
Lawry's Season Salt; to taste

Preheat oven to 425F.

Line 9" deep dish pie pan with prepared pastry.  Chill until ready for use.

Combine cream cheese, ricotta cheese in bowl.  Stir in egg and heavy cream to combine.  Stir in basil or your choice of herb.  I find tarragon also wonderful.  Add cayenne pepper to taste.

Stir in drained albacore tuna.   Transfer mixture to prepared pastry shell.

Top with sliced, drained plum tomatoes.   Sprinkle sugar over tomatoes. Sprinkle seasoned salt, if desired.

Bake for 40 minutes or until puffed.  This will have a cheesecake texture.  Allow to cool for twenty minutes.  Serve warm or chilled as an appetizer.

Notes:  ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.88 **

Ready for serving with spring mix, cantaloupe and toast points. 

Don't is 
National Champagne Day  
That will go nicely with this plate

Bon Appétit
Enjoy YOUR Wonderful World!
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017