CHORIZO & GROUND BISON ENCHILADAS

I felt a little like I needed some more comfort food the other day.  It's winter. It's 10 degrees outside.  Comfort food is the way to go when it's like this, don't you think?

I wanted something kinda quick too. So I pulled out some packages outta the cupboard.  Like packaged enchilada sauce and Spanish rice.  I always encourage looking at ingredient labels.  I did for the rice and enchilada sauce and neither had anything in it I couldn't pronounce so we're good.

I was thinking that enchiladas are filled with just one ingredient or two, but I like my veggies and added them as well.  The more veggies you can consume the better off you are.  GO VEGGIES!

But I did some research an look at all the varieties of enchiladas there are:

Varieties include (from Wikipedia):

• Enchiladas con chile colorado (with red chile) are made with traditional red enchilada sauce, composed of dried red chili peppers soaked and ground into a sauce with otherseasonings. However, red enchilada sauce may also be tomato-based with red chilis added.^[15]
• Enchiladas con mole, instead of chili sauce, are served with mole,^[16] and are also known as enmoladas.^[17]
• Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.^[18]
• Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.^[19]
• Enchiladas potosinas originate from San Luis Potosi, Mexico and are made with cheese-filled, chili-spiced masa.^[20]
• Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.^[4]
• Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.^[21]
• Enchiladas verdes (green enchiladas) are made with green enchilada sauce composed of tomatillos and green chilis.
• Enfrijoladas are topped with refried beans rather than chili sauce; their name come from frijol, meaning "bean".^[22][23]
• Entomatadas are made with tomato sauce instead of chile sauce.^[1]
• Gravy-style enchiladas are the dominant variety found throughout South and Central Texas. These have a gravy-like chili sauce over either cheese-filled or beef-filled corn tortillas, and are topped with a layer of cheese.^{[citation needed]}
• Enchiladas montadas, stacked enchiladas, are a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling, but meat is not traditional. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.[24]

So here we go:

CHORIZO & GROUND BISON ENCHILADAS

Ingredients:
4 oz chorizo
4 oz ground bison
1 can of refried beans (I went with the no-fat kind - since cholesterol seems to be my problem lately)
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese (Ok, no comments on the fat filled cheese!)
1 red pepper - chopped (or I used those tiny little sweet red and yellow peppers)
1 onion - chopped
6-8 corn tortillas

1 package enchilada sauce - made to package directions
1 package Spanish rice - made to package directions

first add some oil to the skillet and saute the chopped peppers and onions

 add the chorizo and ground bison.  Cook thoroughly.  Remember, some chorizo does not brown like ground bison/beef, so it will stay red.  Why?  That's a mystery yet to be solved.

Layer some refried beans on the tortilla.

Then some of the chorizo/bison/pepper mixture.

then some of both cheeses.

roll up and place into a baking dish.

add some more cheese



pour some enchilada sauce on top

then some more cheese (if you already ate most of the cheese like I did, grate some more)

and more cheese

Bake in a 375 degree oven until heated through and cheese is all melted and gooey.

Serve with rice and extra sauce on top if you like.

and eat lots of guac with corn chips while waiting for the enchiladas to bake.

CHORIZO & GROUND BISON ENCHILADAS

Ingredients:

4 oz chorizo

4 oz ground bison

1 can of refried beans

8 oz shredded cheddar cheese

8 oz shredded pepper jack cheese

1 red pepper - chopped (or I used those tiny little sweet red and yellow peppers)

1 onion - chopped

6-8 corn tortillas

1 package enchilada sauce - made to package directions

1 package Spanish rice - made to package directions

1.    First add some oil to the skillet and sauté the chopped peppers and onion.

2.    Add the chorizo and ground bison.  Cook thoroughly.  Remember, some chorizo does not brown like ground bison/beef, so it will stay red.  Why?  That's a mystery yet to be solved.

3.    Layer some refried beans on the tortilla.

4.    Layer some of the chorizo/bison/pepper mixture.

5.    Top with some of both cheeses.

6.    Roll up and place into a baking dish.

7.    Add some more cheese.

8.    Pour some enchilada sauce on top

9.    Then sprinkle some more cheese on top.

Bake in a 375-degree oven until heated through and cheese is all melted and gooey. About 20 minutes.

Serve with rice and extra sauce on top if you like.

WE GOT OUR JOHN DEERE HATS!

Yessiree!  We did!  After the purchase of our John Deere tractor, we received a survey in the mail.  After filling out this survey and returning it to John Deere, they stated they would send us a John Deere hat of our choice for free as compensation for our time. I like free stuff. So I filled out the survey. And since Bob already got a hat at the dealership when we purchased the tractor, I decided I needed one too.  However, John Deere is stereotypical in their understanding of men and women and assume that a women should were pink. Men green, women pink.

 I haven't worn pink, ever.

My main reasoning for this is just because of this concept of gender sterotypes. Blue for boys, pink for girls.  I used to dress my girls in the most vibrant, splashy bright colors I could, never pink and never pastels.  Down with gender bias! Ugh!

But… I didn't want the same hat as Bob, I had to be different, so maybe now I'll wear pink.  But only when I am driving the tractor!  Well, maybe only in the summer, because it will clash with my new purple Carhardtt jacket.

So here's my new hat:

It super cool, it says, "Owners Edition" on the brim.















Bob's doesn't.

And here they are side by side.  Mine is still pink.  Bob's is still green.

and here's the best part - mine has their tagline on the back, "Nothing runs like a deere."

I win!!  Even if I have to wear pink.

BASSET EVIL

The other day I was enjoying my leftover spareribs (recipe not posted yet) when the dogs had surrounded me in the usual beggin' position. Now, mind you.  In spite of their powerful pleading,  that is the basset specialty, I knew that I would not and could not give them the tasty, succulent treat they desired, spare rib bones are not safe to give dogs.  However in the basset world the mere idea of a bone, the concept of a bone, the Aristotelian  model of a bone can lead to madness and chaos, the fogging of the basset brain.  Louie's eyes glazed over, with spare rib bone lust, the drool slowly hung from her jowl in a long stream of glistening siliva. Before I knew it - she snapped!  Literally and figuratively.  A tussle broke out and the fur was flying.  Heroically, Bob ran from the other room and grabbed the rump of Louie and I had the back end of Percy and we pulled them apart.  We knew little of the extent of the damages until later in the evening, at bedtime, when the dogs joined us as we snuggled under the covers, that the true damage was exposed.  Percy was perforated in the face!

Evil, Louie, bad Louie.  Poor Percy!  How can just the notion of food turn an otherwise pleasant and passive, stinky smelling hound into a crazed, blood thirsty, psychopathic killer?

No worries, Percy is healing well and is on the road to recovery.  I spent several times cleaning it with peroxide and putting iodine on it.  She's looking better every today.

Louie says she's innocent.  She can't take blame for when food takes over her psyche.

THE BEST GLUTEN FREE PIZZA CRUST!

So I went searching on line the other day for "Gluten Free Pizza Crust Recipe" and low-and-behold I found one from The Gluten-Free Goddess®, a food blog.  I tried it out, even though I didn't have the total right ingredients - I just had two kinds of Gluten Free flour mixes that contained the same ingredients, it turned out Fabulous! Yes, that's Fabulous with a capital F!  I'm sure it's even better with the right measurements of flour as she has in her recipe, but I did my best with what I had on hand.  Next time I'll try her specific measurements of flour. I promise!

GLUTEN FREE PIZZA CRUST (thank you Gluten-Free Goddess!)

 

Ingredients:

1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch 
1/2 cup brown rice flour
1/2 cup GF millet flour 
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 1/4 cup warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar


Instructions: 

Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside.

In a large mixing bowl, whisk together the flours and dry ingredients.

Proof the yeast in 1 cup warm water with a pinch of sugar. 

Add the proofed yeast to the dry ingredients. Add the oil, eggs and vinegar.

Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.

Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Have patience, Bubela. You will be rewarded with a lovely crust. Promise.

Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.

Top with a little olive oil

I sprinkled with rosemary

And minced garlic for my other pizza, left one
plain for the date pizza

Preheat the oven to 400ºF.

When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).

Bake for ten minutes till golden.

Remove from the oven. Preheat the broiler.

Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.

Top with your choice of fresh vegetables and herbs.

Broil briefly to melt the cheese, 4-5 minutes. Don't over cook.

Cook time:20 min

Makes two 12-inch pizzas

Recipe Source: glutenfreegoddess.blogspot.com

So after cooking to perfection I made the actual pizza - GOAT CHEESE, DATES, CARAMELIZED ONION AND PROSCUITO ARTISANAL PIZZA.  Oooohhhh YEAAHHH!

karina's gluten-free pizza crust recipe

Ingredients: 

1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch 
1/2 cup brown rice flour
1/2 cup GF millet flour 
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 1/4 cup warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar


Instructions: 

Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside.

In a large mixing bowl, whisk together the flours and dry ingredients.

Proof the yeast in 1 cup warm water with a pinch of sugar. 

Add the proofed yeast to the dry ingredients. Add the oil, eggs and vinegar.

Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.

Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Have patience, Bubela. You will be rewarded with a lovely crust. Promise.

Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.

Preheat the oven to 400ºF.

When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).

Bake for ten minutes till golden.

Remove from the oven. Preheat the broiler.

Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.

Top with your choice of fresh vegetables and herbs.

Broil briefly to melt the cheese, 4-5 minutes. Don't over cook.

Cook time:20 min

Makes two 12-inch pizzas

Recipe Source: glutenfreegoddess.blogspot.com

GOAT CHEESE, DATES, CARAMELIZED ONION AND PROSCUITO ARTISANAL PIZZA

As I sure I have mentioned before, I LOVE goat cheese!  One of the main reasons I bought a goat, so I could make chevre.  I know, I know, buy it from the store it's easier, but then - that wouldn't be me.  I like to make my own stuff.  So every now and them I get a craving some some great pizza, and usually it doesn't involve pepperoni.  At least not anymore, it used to…. but I've grown up.  No, not really, I just like new kinds of pizza.  Growing up is overrated anyway…

So I made the crust Gluten Free - cuz that's what I like to do (not because I have to, but because I want to).  And then I added the fabulous toppings to make the best pizza EVER!  Well, close to ever - because my favorite pizza ever is the one I'm gonna show you in a couple days.  I won't tell you the total ingredients now, but I will tell you it involves chevre goat cheese.  Surprised?

GOAT CHEESE, DATES, CARAMELIZED ONION AND PROSCUITO ARTISANAL PIZZA

Ingredients:

1 pizza crust ( I prefer this Gluten Free Recipe from the Gluten-Free Goddess®) or if you prefer regular 'ol pizza crust, try this recipe.  I've used it before and it's great with a little added garlic.

Toppings:
1/2 cup chopped Medjool dates
1/2 cup chopped proscuitto
6 oz chevre - soft goat cheese

caramelized onion:

1 large onion - chopped
1/8 cup balsamic vinegar
2 tbs butter, divided

chop onion - or you can cut in strips (I did both - sometimes I am indecisive)

melt 1 tbs butter in pan

sauté onions in pan until brown and totally caramelized (wait patiently - this can take up to 45 minutes - but it's worth it!

add balsamic vinegar and reduce, takes about 2-4 minutes

add 1 tbs butter and melt in

Take the caramelized onions and use as your 'sauce', then top with the other ingredients.

If using regular crust recipe- bake at 400 degrees until crust is golden brown, about 20 minutes.

If you are using the Gluten-Free crust, heat broiler and bake for about 4-5 minutes until toppings are brown.

Walah!  Awesomely good PIZZA!

GOAT CHEESE, DATES, CARAMELIZED ONION AND PROSCUITO ARTISANAL PIZZA

Ingredients:

1 pizza crust (I prefer this Gluten Free Recipe from the Gluten-Free Goddess) or if you prefer regular 'ol pizza crust, try this recipe.  I've used it before and it's great with a little added garlic.

Toppings:

1/2 cup chopped Medjool dates

1/2 cup chopped proscuitto

6 oz chevre - soft goat cheese

caramelized onion:

1 large onion - chopped

1/8 cup balsamic vinegar

2 tbs butter, divided

 

chop onion - or you can cut in strips

melt 1 tbs butter in pan

sauté onions in pan until brown and totally caramelized (wait patiently - this can take up to 45 minutes - but it's worth it!)

add balsamic vinegar and reduce, takes about 2-4 minutes

add 1 tbs butter and melt in

Take the caramelized onions and use as your 'sauce', then top with the other ingredients. 

If using regular crust recipe- bake at 400 degrees until crust is golden brown, about 20 minutes.

If you are using the Gluten-Free crust, heat broiler and bake for about 4-5 minutes until toppings are brown.