Sausage Dogs and Homemade mac'n'cheese
Chicken, Cheesy Potatoes, Broccoli
Quesadillas with homemade black beans
Spaghetti and Salad
Pork Loin, mashed potatoes, asparagus
Fricase de Pollo con Papas
4 Chicken Thighs
about a cup or how ever many you want bite size potatoe pieces
1/2 - 1 onion diced
1/4 - 1/2 green bell pepper diced
3 or 4 cloves of garlic minced
Can of tomato sauce
about 1/2 cup white cooking wine
Sautee the onion, bell pepper and garlic for a few minutes until it's translucent. Add the thighs and brown them on all sides. Add the tomato sauce, cooking wine and enough water to cover the chicken. Stir and cover and simmer for about an hour. Stir every few minutes and let it thicken up and the chicken is ready when it starts to fall off the bone. Add the potatoes for the last 20 minutes or so. Not too early so that they don't fall apart. Serve over rice with the sauce. All the measurements are approximate. I always just eyeball it so feel free to put how ever much of the tomato sauce and cooking wine you want. It's really easy. It always comes out tasty. The longer it cooks the better it tastes.
Roasted chicken with cranberry sauce
Black Bean, corn and Yellow rice Enchiladas Gluten/Soy/Dairy Free
1 onion, finely chopped
3 cloves garlic, 1 smashed and 2 finely chopped
2tbsp ancho chili powder
2c dry red wine
1 can tomato puree (28oz)
1 tsp ground cumin
2tsp ground tumeric
8 corn tortillas
2c black beans, cooked (or 1 15.5oz can)
1c corn kernals
2 ripe avocados
juice from 1 lime
4tbsp fresh cilantro
Heat olive oil over medium-high heat. Add the onion and finely chopped garlic and cook until softened, about 5 min. Add the tomato puree, honey wine and 1c water, cook for 15 min. Season with about 2tsp salt.
In a meduim sauceoan with a tight-fitting lid, combine the smashed garlic, rice, cumin, turmeric, 1 1/2 tsp salt and remaining 2c water; bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer until the water is absorbed, about 15 min. Let sit, covered, for 5 min; fluff with a fork.
Preheat the oven to 450F. Grease a large baking dish. Place 1c chile sauce in a shallow bowl and, working one at a time, dip the tortillas in the sauce and place on a plate. Spoon 2 heaping tbsp rice, 1 heaping tbsp beans and 1 heaping tbsp corn down the center of the tortilla; roll up to enclose and and place seam side doewn in a prepared baking dish. Repeat with the remaining tortillas, rice, neams amd corn. Brush with the enchiladas with olive oil and bake, uncovered, until golden around the edges, about 5 minutes.
Meanwhile, to make the quacamole, mash together the avocados, like juice, 1/2 tsp salt and 2 tbsp cilantro
To assemble, pour the remaining sauce down the middle of the enchiladas and top with the remaining 2tbsp cilantro; serve with the guacamole.