Easter Weekend
We Caved

Recipes to Tantalize Your Taste Buds

With a piece of my Momma’s chocolate cream pie next to me, my toddler asleep upstairs for hopefully at least an hour, and Rachael Ray on TV, it feels like the perfect time to post a couple of recipes I’ve made lately that were huge hits with my family and special guests. They’re fairly easy as well, one perfect for a family dinner option and one perfect to serve guests during the summer for a special occasion or a fun dessert option. 

Black Bean Enchilada Casserole

This is superb! I came upon this recipe in a fun recipe exchange some of us participated in at play group. The original source is unknown. You can use either corn or flour tortillas. If you zap the corn tortillas for a few seconds to soften them, they will be easier to roll, or you can easily layer the casserole instead.

  • 1 lb. ground beef
  • 1 taco seasoning packet
  • 2/3 cup water
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 can black beans, rinsed and drained
  • 1 10-oz. can enchilada sauce (I prefer the Hatch red sauce)
  • 1 can chopped green chiles (again Hatch brand is my preference)
  • 1/3 cup sour cream
  • 1 cup shredded cheese
  • eight large flour tortillas, or approx. 16 white corn tortillas
  • 1 cup salsa
  • 3 green onions, sliced

Preheat oven to 400 degrees.

Brown the meat and add taco seasoning and water. In another skillet, sauté garlic and onion. Add beans, sauce, and green chiles. Bring to a boil. Remove from heat. Stir in sour cream. Spoon meat mixture into tortillas. Roll up, place seam side down in lightly greased baking dish. Spoon sauce over top and sprinkle with cheese.

Bake at 400 degrees for 8-12 minutes or until warmed through and bubbly. You can top with chopped green onions and/or salsa. Other side suggestions include a side salad of chopped lettuce and tomatoes and Mexican rice. Guacamole would be a wonderful, indulgent side as well.

Lemon-Almond Tarts

A recipe from Southern Living, June 2010, I was first introduced to these treats a year ago when Jillie made them for us. I am not a huge lemon fan, but these had me at first bite. They’re the perfect addition for a Ladies’ Tea or an Easter brunch.

P1040507

Vanilla Wafer Crusts

  • 75 vanilla wafers
  • 1/4 cup powdered sugar
  • 1/2 cup butter, melted

Lemon-Almond Filling

  • 1 (7-oz.) package almond paste
  • 2 large eggs
  • 1/4 cup sugar
  • 2 TBSP melted butter
  • 2/3 cup lemon curd
  • 2 (6-oz.) packages fresh raspberries
  1. Prepare crusts: Preheat oven to 350 degrees. Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms.* Place on a baking sheet.
  2. Bake at 350 degrees for 10-12 minutes or until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).
  3. Meanwhile, prepare filling: reduce oven temp to 325 degrees. Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into crusts.**
  4. Bake at 325 degrees for 18-20 minutes or until set and just beginning to brown around edges. Let cool on a wire rack for 30 minutes. Spread 1.5 TBSP onto each tart. Cover and chill 1-24 hours. Remove tarts from pans, and top with raspberries just before serving.

* You can find these tart pans at Bed, Bath and Beyond for reasonable price.

** I goofed the first two times I made this recipe and included the lemon curd in the mixture with the almond paste, eggs, sugar and butter and baked all five ingredients together. It tasted just as yummy so I’ve actually modified the recipe and kept making it the goofy way.

One day, I hope to post my Momma’s chocolate cream pie recipe, the green chile corn bake, and the breakfast casserole she made for Easter. The problem: at least two of them are recipes stored in her head, family recipes! I’ve got to get them down on paper because I have a little guy who will want a chocolate cream pie for his next birthday, following in his momma’s sense of taste.

Enjoy friends, and stay tuned for some exciting and very unexpected news in the next couple of days!

Here’s a question for you: What good recipes do y’all have for hard boiled eggs? I’m at a loss and have a dozen eggs I’d like to use in something <grin>.

Simply trusting,

Meghansig


 

 

Comments

The enchiladas sound fabulous and I am going to try them. Other than deviled eggs I don't know, but we sure do love deviled eggs around here!

I printed out the recipe for the enchilada casserole and will try cooking it this weekend! I still have one of your Lemon-Almond Tarts in the refrigerator, so I will have it with my enchiladas! No need for Chuy's!! Love, JDP (JackDaddyPops)

I love them in salads!

Also I made panna cotta from the Splendid Table website this weekend and it was totally awesome. I am usually a chocolate dessert girl but this is truly delicious. I probably added a smidge extra of vanilla.

I'll check out that panna cotta recipe. And I always double, if not triple the amount of vanilla. Oh, vanilla, especially Mexican vanilla for me is sooo good!

I keep coming back to read the enchilada recipe. I'm going to make it tonight!

It was delicious!

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