Cookwell and Company Tomatillo Salsa Pork Enchiladas Supremo!

There are many, many giveaways and contests out there on the internet – and it’s no different in the world of cooking blogs. I admit I have entered a few and I even won a cook book once which was fun! Well, when Wendy from The Weekend Gourmet announced a recipe contest using Cookwell and Company Tomatillo Salsa, I jumped on it.

I actually ordered the salsa from Austin, Texas to boost my chances in the contest. So glad I did because the stuff is amazing! Fire-roasted tomatillos, cilantro, onions and green chilis. Yum. This Michigan girl loves green salsa and Cookwell and Company’s is excellent!

We love Mexican food around here and eat it about twice a week. This is one of our favorite meals. Once the meat is cooked and shredded, the applications are endless. You could put the meat on tostadas. You could put it in quesadillas, soups or even use it in sandwiches.  The beauty of cooking the meat in the crock pot is that the superior flavor of the salsa is enhanced by the juices of the pork – a double taste whamy! The resulting broth is rich, tangy, spicy and good enough to drink!

Here’s what you need:

4 pound boneless pork butt roast (approximately)

1 16 oz jar Cookwell and Company Tomatillo Salsa

16 x 7 inch flour tortillas

10 ounces Monterrey Jack cheese, shredded

Pickled jalapenos, green chilis, avocadoes, lettuce, tomatoes, limes, sour cream and cilantro for garnish

Here’s what you do: 

Place the salsa and meat in a crock pot. (It doesn’t look like much now, but just fast forward 6 hours!) Cook on high for about 4-6 hours or on low for about 6-8 hours. Remove meat with tongs to a baking sheet with sides. Shred the meat, being sure to remove any fat or other things you don’t want to eat.  

Strain the liquid into a pot or bowl which you have placed in a larger bowl of ice. This unusual method helps to congeal the fat and makes it super easy to remove.  Don’t skip this step - by removing the fat you enhance the flavor of the broth.

Wrap a small portion of meat in each tortilla and place seam side down in a glass baking dish. Pour the broth over the tortillas – it should come about one half inch up the sides of the enchiladas. Smother with Montero Jack cheese, jalapeno slices or green chilis. (These freeze beautifully at this point)

Bake 350 degrees for ½ hour. The top of each enchilada is toasty and cheesy and the bottom of each enchilada is chewy and most delicious from the glorious salsa!

Well, we’ll see if I have a chance at winning the contest – I promise you that these are winners in my home! Thanks to Cookwell and Company for their excellent product!

(printable recipe)

One Year Ago: Orzo with Shrimp, Feta and Dill

                        Irish Soda Bread with Golden Raisins 

Cheesy Summer Garden Rice

Cheesy goodness... oh, and a few vegetables

Well, don’t make this if you’re looking for a ‘lite’ vegetarian dinner. And don’t make this if you’re looking for a low calorie side dish. And don’t make this if you’re looking for a way to ‘eat those vegetables.’

Do make this if you’re looking for a great ‘old-school’ recipe. Do make this if you can afford to throw calories to the wind. Do make this if you’re looking for awesome delicious-ness. Really.

This excellent casserole is based on a recipe from one of my all-time favorite cook books – “Clock Wise Cuisine” from the Junior League of Detroit, copyright 1986. Yes, I know, 1986. Think 9 X 13 casseroles laden with canned soup, cheese and sour cream. Think calories. Think pot-luck-suppers. Think fantastic.

So this was the first time I made this lovely thing and obviously we all loved it. Originally it was called ‘Monterey Zucchini Casserole’ which is a pretty lame title if you ask me. (All respect to the Junior League ladies of Detroit circa 1986.) So we’ve been having some fun coming up with new and updated titles.

April in the D Rice (That’s for my Detroit friends…. We were watching the Tigers lose to the Oakland A’s today. Once that April in the D song gets into my head I CAN NOT stop singing it!)

Lloyds Bayou Rice (that’s where we live)

Kick Ass Rice (getting closer)

Wanna gain weight? Rice (probably the most honest name….check out the list of ingredients)

Exciting ingredients

Here’s what you need:

1 C uncooked rice

1 4 oz can of diced green chilis

1 lb Monterey Jack cheese (or other cheese to taste)

3 medium zucchini, sliced and parboiled

3 large tomatoes, peeled and sliced

2 C sour cream (I always use low-fat)

1 tsp dried oregano

1 tsp garlic salt

¼ C diced green onion

¼ C diced green pepper

Use any old casserole dish you have handy - my 9 X 13 is in the freezer

Here’s what you do:

1.      Cook the rice.

2.      Slice and parboil the zucchini. (I would never normally parboil a vegetable, but it seemed to work here very well…. Gets rid of some of the extra moisture)

3.      Peel and slice the tomatoes. (I would never normally peel a tomato, but it seemed to work well here….)

4.      Mix the sour cream, green onions, green peppers, oregano and garlic salt.

5.      Grate a huge amount of cheese. I used 8 ounces Monterey Jack and 6 ounces of Irish Harp Cheddar.

6.      Layer in a 9 X 13 (or whatever) in this order…

a.      Rice

b.      Green chilis

c.       ½ cheese

d.      Zucchini and tomatoes (consider chopping them instead of slicing. They will mix in better)

e.      Sour cream

f.        Remaining cheese

layers of cheesy goodness - oh, and a few vegetables too

7.      Bake 350 degrees for about 30 minutes.  Broil if desired to get this lovely top.

8.      Devour. 

(printable recipe)

tomato appetizer pie

Tomato Appetizer Pie

(aka: my favorite summer meal)

This is as easy as it gets and really results in a delicious, light meal. This is my mom's recipe and we both have been making it for years.

Line a pie plate with a pie crust ( I always use Pillsbury brand).

Slather it with Dijon mustard.

Cover the crust with about 1 1/2 C shredded white cheese. Usually I use a combo of mozzarella and Monterrey Jack cheese.

Slice tomatoes and fit them in. Sometimes, if the tomatoes are extra juicy, I dry them off with a paper towel, but it's not really that important.

Season to taste with salt, pepper and most importantly, basil.

Drizzle with olive oil.

Bake 400 degrees for about 40 minutes. (Watch the crust!)

You can't believe how good this is and the leftovers are excellent for breakfast!