The Whole Enchilada!

The other day I mentioned the whole enchilada and I thought today that I would share a slightly nontraditional enchilada recipe I created for the Pillsbury Bake Off a couple of years ago. It's loosely based on a burrito that I had at a restaurant called "Mexicali" in Sherman Oaks, Calif.

What an interesting little place this is. Located right on Ventura Blvd., it looks like any other of the ubiquitous boulevard restaurants with outside seating. But inside, it's comfortable, unpretentious and peppered with celebrities. One afternoon I was there with some friends and Jessica and Ashely Simpson walked in with their mother. Cool star sighting. And yes, Miss Jessica is beautiful.

What makes this recipe so delicious is the slighty spicy flavoring of the beef, offset by the cool tanginess of goat cheese. Goat cheese isn't for everyone because of its unique, sharp/savory flavor profile so if you're not a fan try a different type of cheese like havarti or just cool, shredded Monterey Jack.

Urban Cowboy Beef Enchiladas
Serves 4
You'll note that I use Old El Paso items in this recipe, they were one of the sponsors of the contest that year, so substitute your favorite brand if desired.


2 lbs. chuck roast, coarsely chopped (approx. 1/8"x 1/8" cubes)-get your butcher to do it
1 package Old El Paso 40% less sodium taco seasoning
2 cups water
1 medium red onion, sliced
3 slices regular or turkey bacon, chopped
2 Tblsp olive oil
8 Tbsp goat cheese, room temperature
8 Old El Paso flour tortillas for burritos
1 can Old El Paso Mild Enchilada Sauce (divided)
Sour cream garnish (optional)

1. Heat iron frying pan over high heat, add chuck roast and brown meat evenly. Turning occassionally to ensure even browning. When meat is browned, sprinkle taco seasoning over meat and mix thoroughly with a wooden spoon. Add water. Lower heat to medium and bring to a simmer. Simmer at medium heat for 15-20 minutes or until most liquid has evaporated.

2. While meat is simmering, preheat oven to 350 degrees F and place 8-ince saute pan on another burner, turn heat on medium. Add olive oil to pan and let heat approx. 1 minute. Add onions, turning thoroughly to coat with oil. Heat until they start to sweat, stirring frequently. Whe onions start to wilt, add chopped turkey baon, stir together and continue cooking onions until take they on the desired brownish, caramelized appearance.

3. Transfer seasonsed meat mixture to large stainless steel or glass mixing bowl and add onion and bacon mixture. Mix thoroughly with wooden spoon. Keep the iron pan handy!

4. Take 2 to 3 Tbsp of the enchilada sauce to cover the bottom of the iron frying pan. Next, take a flour tortilla and smear with 1 Tblsp of goat cheese. Add 3 Tblsp of meat mixture. Set tortilla on counter, fold both ends of the tortilla toward th emiddle and roll to form a burrito. Place seam side down in the skillet. Repeat until there are 8 enchiladas. Pour remaining enchilada sauce over the top of tortillas. Place in the oven and bake for approx. 15 minutes or until sauce is slightly bubbling.

5. Remove from oven. Divide 8 enchiladas among four plates, garnish with dollop of sour cream, if desired.

Serving suggestions: Pair with spanish rice and/or steamed zucchini.

If you have some time on your hands this weekend, give my recipe a whirl. You can use the filling to create burritos, as well.

Until next time...eat well my friends,
Suzie Q

Whew! Finally back from the road & ready for SOUP!

Finally! I am back in my own kitchen on the West Coast instead of traveling across the east coast of the U.S. for work. It was a fun trip through Florida, where I tasted many a fresh fish, diver scallop, discovered some new techniques that I want to share with you, and ate way too much!!! But good fun.

Despite the good times I had and the good food I ate, I couldn't wait to get home and eat some of my own soup. As you may have read in an earlier post, over the last 14 months or so, I have managed to drop an amazing amount of weight and one of the ways that I have been able to that was by eating a lot of soup. All kinds of soup: butternut squash, veggie soup, stews, and more. But, my go-to favorite soup is my own version of Tuscan White Bean Soup. It's so delicious and hearty. If you're doing the Weight Watchers program or lifestyle, white beans are what they call a "filling food," i.e., a food that keeps you more satisfied than one filled with sugars and processed foods.

Before I digress, let me share you my quick and easy version of my soup. I like to make everything simple, so there's literally one of everything. You'll see. Just read on.

Tuscan White Bean & Ham Soup (eliminate the ham to make it vegetarian!)

¼ cup sliced red onion
1 Tablespoon butter or margarine
4 oz. "off the bone ham" from the deli counter, sliced about 1/4" thick or 1/2 a ham steak from the meat dept and cut into small bite-size squares
1 Tablespoon garlic powder (or to taste)
1 Tablespoon parsley flakes
Scant ½ teaspoon thyme
1 bay leaf
Salt and pepper to taste
1 can great northern white beans
1 can vegetable broth
1 can water
1 sprig FRESH rosemary

Heat medium saucepan over high flame, add butter or margarine and melt. Once melted, add onions and cook until caramelized (brown but take care not to burn). Once caramelized, add chopped ham, all spices, beans, broth and water. With a fork or potato masher, smash some of the beans (not all of them), helps thicken the soup. Stir well and bring to a rolling boil. Lower heat and simmer for approx. 20 minutes until liquid is reduced. Remove pan from burner and add rosemary sprig, run through soup and then let sit for approx. 5 minutes. Serve with warmed, crusty French bread.

Make approx. 3-4 servings depending upon how hungry you are. I adjust the spice levels all the time, so play with it.

If you want to really put this soup over the top serve it with a drizzle of truffled olive oil and baked proscuitto crumbles that you add just before serving.

You may store left over portions in the fridge and eat them throughout the week. My general rule of thumb is 4-ish days for soup and then it's history.

Until next time my hungry friends!
Suzie Q

Image courtesy of agoodappetite.blogspot.com