Zucchini Casserole

I have a go to zucchini casserole dish for potlucks and family dinners... you know the one... with the cream of mushroom soup, stuffing mix and cheese.  I have a bad habit of not looking for another recipe for something if I have one I'm already happy with, and I admit this sometimes keeps me from finding something new.  This weekend I decided to get out of my rut and try a new recipe, and luckily I was pleasantly surprised with the results.  This casserole turns out to be a bit like a quiche, and it's REALLY good.  It's also pretty versatile, you can change up the seasonings, the cheese and even the topping.... I think next time I might even horrify my children by throwing in a few mushrooms :)

2  lb. zucchini, sliced
4 eggs
1/2 cup half and half
1/2 lb grated sharp cheddar
1/2 lb grated 4 cheese Mexican blend
1/2 tsp salt
1/4 tsp onion salt
1/4 tsp garlic salt
Dash pepper
2 tsp. baking powder
3 tbsp. flour
French fried onion rings (canned)

Preheat oven to 350 degrees. Cook sliced zucchini in boiling water 5minutes.  Drain well, blotting excess water with a paper towel if needed.  (You can also steam them in the microwave).

Beat eggs, milk, cheese, salt, pepper, baking powder and flour together. Add zucchini to pot, mix. Place in buttered 2 quart casserole. Bake 25 minutes.  Sprinkle onions on top and continue cooking another 10-15 minutes or until a knife inserted in the center comes out clean.

Nana's Enchiladas

When I make chili I always have a ton of leftovers, which is great on the budget, but I do get a little tired of it after the second day. So, what I normally do is freeze whatever is left over after the second day and save it for this recipe. Granted, this isn't the most authentic recipe for enchiladas, but it's yummy and easy on the wallet.

Leftover chili (at least 4 cups)
2 15 oz cans enchilada sauce (hot or mild)
18-20 6" corn tortillas
2 large onions, chopped
oil for frying
3 cups shredded Mexican blend cheese

Mix together the leftover chili and enchilada sauce. Set aside.

In a large frying pan, saute chopped onions in about 2 Tbs oil until soft. Set aside.

In a small frying pan heat 1/4" of oil over medium-high heat. Fry each tortilla about 10 seconds, just until soft, don't let them get crisp. Remove to paper towels.

Spread about 1 cup of the chili mixture in the bottom of a 13x9" baking dish.

Place a few Tbs of cheese and onion in each tortilla and roll, place seam side down in baking dish, packing them together tightly.



Top enchiladas with any remaining onions and pour remainder of chili mixture over the top. Top with remaining cheese. Bake at 350º for 30 minutes or until hot and bubbly.

Shepherd's Pie

I think shepherd's pie is probably one of the ultimate comfort foods. I actually have two versions that I make, one that's a bit more involved and expensive (I'll show you that one soon), and this more traditional, budget friendly version. This is a great dish to make on a Sunday and have for leftovers on a busy weeknight, I think it actually tastes better after a day or two.

You can use any mashed potato recipe you like for this, but for mine I put in a lot of shredded sharp cheddar, half and half and REAL butter. It's worth it, give it a try :) Also, I use a mix of ground beef and lamb, but you can use one or the other.

3-4 carrots, diced
1 medium onion, chopped
1 pound lean ground beef
1/2 - 3/4 lb ground lamb
1 clove garlic, minced
4 green onions (white & green parts), sliced
3-4 tablespoons flour
onion salt and garlic salt to taste
1 1/2 cups beef stock
1/2 cup white wine
2 tablespoon tomato paste
1 can green peas, drained
mashed potatoes
grated sharp cheddar

Make mashed potatoes the way you normally would, add about 1 cup of the cheese to it, mixing well; keep warm.

In a large skillet, saute the onions and carrots in a little olive or vegetable oil until the vegetables begin to soften. Add the ground lamb and beef and cook until browned. Drain off most of the grease, leaving a little in the pan. Add the flour and continue cooking over medium heat for 2 minutes to cook the flour. Stir in wine, stock, tomato paste and seasonings until well mixed. Add green onions and peas, contiue cooking until mixture thickens to a consistency you like. Pour into a 13x9" glass baking dish, top evenly with mashed potatoes. Bake at 350ºF for 30-40 minutes, or until potatoes begin to brown slightly around the edges. Top with additional cheese for the last 5 minutes of cooking time if desired (or sprinkle with paprika before baking).