It’s recipe swap time again, hosted by A Taste of Home Cooking. This week’s theme was Italian, and I really didn’t know what kind of recipe to expect. Italian cooking runs the gamut from simple with a few quality ingredients that come together quickly to complex, layered and long-cooking. I received a great recipe for marinara magnifica from Christine's Kitchen Chronicles, which in my mind combines the best of both ends of the spectrum. A few good ingredients are cooked slowly for a final sauce that is much richer than the short list would lead you to believe.
Since this recipe does have a long stove top simmering time, I adapted it just barely for the slow cooker since I wasn’t going to have a four-hour window at home. Lucky for me, slow-simmering soups, stews and sauces usually translate well to the slow cooker, and this was no exception. For the original cooking instructions, check out Christine’s original post. We enjoyed this with pasta and hot Italian sausage with roasted broccoli on the side. There was also plenty of leftover sauce to save in the freezer for future dinners- I’m thinking meatball subs with lots of gooey mozzarella!
Marinara Magnifica
What’s in it:
1 Tbsp olive oil
6 c chopped onion, about three medium
1 Tbsp sugar
6 cloves of garlic, smashed
2 tsp dried oregano
1 tsp kosher salt
½ tsp dried basil
½ tsp dried marjoram
½ tsp dried thyme
½ tsp freshly ground pepper
¼ tsp red pepper flakes
½ cup dry red wine (I used a pinot grigio)
2 6-oz cans tomato paste
2 28-oz cans crushed tomatoes
2 15-oz cans diced tomatoes
Note: I used 2 28-oz cans of whole San Marzano tomatoes, and 1 15-oz can of crushed tomatoes. I think that any combination of whole, half, diced or crushed tomatoes would work here, as long as you still have the full volume.
How to make it:
Heat the olive oil in a stove top-safe slow cooker insert or saucepan. Add onions and sugar, and season lightly with a little salt. Cook over medium to medium-high heat for about a half hour, until onions start to turn golden brown. Add the garlic, herbs, salt and pepper, then stir in the wine and cook for another minute. (I prepped up to this point the night before and refrigerated the onion mixture overnight.)
In the slow cooker, combine the onion mixture and the tomato paste, then add the tomatoes. Cook on low for 8-10 hours. Serve over pasta or use in your favorite lasagna, manicotti, and other Italian recipes.
I have to admit, this is a little new for me. There are a number of meals that go on the menu at our house regularly that aren't from a recipe, and how I make them depends on what's in the house and how I feel that day. But every once in a while, the meal surpasses the usual results and turns out to be amazing. I always think I should write them down before I forget how I got there, and then get distracted and it's gone. But this time, I'm not forgetting.
Chipotle Beef Enchiladas
What's in them:
For the beef
3-4 lb beef roast
1 thinly sliced onion
2 chipotles in adobo, roughly chopped
2 tsp cumin
1 tsp dried oregano
1 tsp salt
1 tsp ground pepper
12 oz beer
For the enchilada sauce
1 Tbsp olive oil
1/2 onion, diced
4 cloves garlic, minced
2 Tbsp chili powder
1 Tbsp cumin
1 tsp dried oregano
15 oz can tomato sauce
1/4 -1/2 c water
salt and pepper to taste
For the enchiladas
2 tsp olive oil
1 bell pepper, diced (I used a mix of red, yellow and orange)
1/2 onion, diced
2 garlic cloves, minced
1 12-15 oz can diced tomatoes (I used Rotel), drained
2-3 c chipotle beef
2 c enchilada sauce, divided
2 Tbsp sour cream
1 c shredded cheese (cheddar, monterey jack, Mexican blend), divided
8 10" tortillas
How to make them:
For the beef (Note: I had originally made the beef for burrito bowls, and had portioned it out into freezer bags to use for sandwiches, tacos, or these enchiladas. If you're making it for the enchiladas, cook the beef the day before you need it.)
Combine all ingredients in a slow cooker, and cook for 8-10 hours on low. Remove beef from the slow cooker and shred. Add some of the liquid from the slow cooker to prevent drying. Use for enchiladas, sandwiches or anything else you want.
For the enchilada sauce
Heat olive oil in a medium saucepan until shimmering. Add onions and cook until soft, then add garlic. When garlic becomes fragrant, add the spices, and stir to combine. Pour in the tomato sauce, and thin with water to desired consistency. Check for seasonings, and simmer for about 15 minutes.
For the enchiladas (FINALLY!)
Preheat oven to 350.
Heat olive oil in a sautee pan and add the peppers, onions and garlic. While they cook, combine the beef, 3/4 cup of the enchilada sauce, sour cream and 1/2 cup of the cheese. When the vegetables have just started to brown, add the drained tomatoes. Cool slightly, then add to the beef mixture.
Spread about 1/2 cup of the sauce in a 9x13" baking dish. Divide the beef mixture equally between the tortillas, rolling each as you fill them and lining them up in the baking dish. Spread the remaining sauce on top, and sprinkle with remaining cheese. Bake for 25 minutes, until bubbling and beginning to brown on top.
I first started making this casserole several years ago when Vince was working in Norfolk during the week and coming home on the weekends. During the week, I would cook for myself, making meals that could be divided. When Vince headed back on Monday mornings, I would pack up the meals for him to take back, frozen so that they would stay cold for the trip.
This is now a favorite of mine to take to new parents as well. The level of spice can be adjusted, and it can be stuck in the freezer until needed. All that needs to be done is pop it in the oven. And just recently, I had the chance to make this for friends who just had a beautiful baby girl! Served with a tomato, avocado and spinach salad, I hope this keeps the new mom and dad going through some long days.
Fajita Chicken and Rice Bake
What's in it:
2 Tbsp. olive oil, divided
1-2 bell peppers, any colors, diced
1 small onion, diced
1-2 garlic cloves, minced
Juice of one lime
3 large boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. taco seasoning (this is my favorite recipe)
1-2 cans fire-roasted diced tomatoes or Rotel
4 oz. cream cheese (I usually use Neufchatel)
4 cups cooked rice, brown or white, or a mix
2 Tbsp. chopped cilantro
1/2 cup shredded cheese, cheddar, monterey jack or pepper jack, or, again, a mix
1/2 cup crushed tortilla chips
How to make it:
Heat 1 Tbsp. of the oil over medium high heat. Sautee peppers and onions, until they start to brown at the edges, seasoning with salt and pepper to taste. Add garlic, cook for about a minute, until garlic is fragrant, then add lime juice, scraping up any brown bits in the pan. Move pepper mixture into a bowl.
Mix chicken and taco seasoning. Heat the rest of the oil in the same pan, and add chicken. Sautee until nearly cooked through, stirring as needed for even cooking. Add tomatoes to the pan, and then the cream cheese. Stir to combine as the cream cheese melts, then stir in the cilantro.
Spray an 8x8 or 9x9 in baking dish with oil or cooking spray. Spread the rice in the bottom of the pan, then layer pepper mixture, then chicken on top. Pour any remaining tomato-cream sauce over the layers. Top with cheese and crushed tortilla chips. Bake, refrigerate, or freeze.
When ready to bake, preheat oven to 350. Bake until casserole is heated through and cheese is browned and bubbly.
