Friday, December 11, 2015

Vegetarian Enchiladas

Originally I had planned on featuring this recipe after the holidays. However after posting a preview on Twitter, I had many people requesting the recipe from me. 
This is an easy meatless solution for anyone to have at a dinner party.  It's also very tasty and healthy. 

By using onions and slow baking the yams beforehand, the stuffing to the enchiladas has a savory taste to it.  

Vegetarian Enchiladas.

 1-2 hours to slow bake yams
15 minutes of Prep beforehand
25 minutes of Bake time
7 Servings

·       2 Yams
·       1 Onion diced
·       1 Can Black Beans rinsed
·       3 Tbsp. Olive Oil
·       7 Whole Wheat Flour Tortillas Medium Sized
·       1 tsp. Salt
·       1/4 tsp. Pepper
·      1 Can Enchilada Sauce (You can make your own, I just used this for convenience.)
·      1 Cup Shredded Cheddar Cheese

Preheat the oven to 350 degrees.

Poke holes in yams, wrap in foil and bake in oven for 1-2 hours until a knife can be inserted easily into it.  You can prebake these the day before.  Cool before mixing into other ingredients.

Saute onion in a skillet with Olive Oil, Salt, and Pepper.  Cook until it's caramelized.  Scoop out yams and add to the skillet with the onion.  Saute for another 5-10 minutes until the onions and yams are mixed thoroughly.

Take a 13x9 baking pan.  Take one tortilla and lay out.  Add a portion of yam mixture (about 1/2 Cup) and a scoop of black beans.  Then fold over ends and roll up. Add to baking dish and repeat until done.  I made about 7 of them.

After tortillas are wrapped, pour enchilada sauce on top.  Then add the cheese to that and bake for 35 minutes or until cheese is melted and bubbly.

Serve with a side of rice.  I also garnished with tomatoes.

Friday, December 4, 2015

Cranberry Cheesecake Brownies

Tis the season for immensely delicious goodies.  These little sweet cakes look festive and are delicious.  The other nice part is they are are super easy to put together.  

The cakes are not super sweet.  The cream cheese and cranberries help to balance the sugar in the brownies. 

Cranberry Cheesecake Brownies

15 minutes of Prep
25 minutes of Bake time
24 Servings

Preheat the oven to 350 degrees.

Brownie Mix

·       1/2 Cup Flour
·       1/3 Cocoa
·       1/2 Cup Granulated Sugar
·       1/2 Cup Brown Sugar
·       1 tsp. Baking Powder
·       1/4 tsp. Salt
·       Non-Stick Pan Spray
·      1 tsp. Vanilla Extract
·      2 Eggs
·       1/2 Cup Vegetable Oil

Mix the Brownie Mix according to the directions here
Instead of putting the brownies in a pan, grease a mini muffin pan.  Or use little muffin wrappers. 

Cheesecake Mixture

·       8 oz Cream Cheese
·       3 Tbsp.  Powdered Sugar
·       1 tsp. Vanilla
·       2 Tbsp. Flour

Beat together until it looks super fluffy. 

I used homemade cranberry sauce with orange zest and brown sugar.  You can certainly use your own recipe or use the canned version.  I recommend about a Cup of it.

·       1 Cup Cranberry Sauce

Preheat the oven to 350 degrees.

In each mini muffin pan put a couple spoonfuls of brownie mixture.  Then add dollops of cream cheese to each muffin pan slot.  Do the same with the cranberry sauce.

Then take a toothpick and swirl the mixture of each brownie.

Bake for 15 minutes.