Enchilada Casserole and Latin Inspired Garden Salad (Gluten Free, Nut Free)

This has been a very busy weekend for our family. Our daughter turned four on Wednesday, so yesterday morning we entertained six toddlers at a bounce facility. Then, my parents were visiting this week, so we spent some quality time with them. Next, my hubby's sister and niece came to visit for our daughter's birthday. This meant that a family party was in order. Finally, today is Father's Day and a nice lunch is in order to both celebrate what a wonderful dad my hubby is and to send off our company with full bellies. 


Thankfully, a few weeks ago I made crock pot carnitas. The recipe made a huge batch of delicious shredded pork so I was able to served some really yummy tacos at the time and throw the rest into the freezer for another day and another inspiration. Today, I needed a quick approach to a healthy and delicious lunch. Fortunately, the carnita meat was ready and waiting.


Below is my recipe for turning the carnita meat into an enchilada casserole. I prefer the casserole approach to enchiladas, over the rolled variety, as the casserole method gets you the same result, but much faster with less muss, fuss and, frankly, because the corn tortillas are typically briefly fried in oil, fewer calories. 


I served the enchiladas with gluten free corn casserole and a Latin inspired garden salad. The result was a meal that was satisfying, in the way that only true comfort food can be, and featured a variety of flavors and textures. Let me know if you give it a try.


~Enjoy


Enchilada Casserole

• 4-5 cups crock pot carnita meat
• 8 white corn tortillas
• 1 small can mild enchilada sauce
• 1 16 oz can tomato sauce
• 1 8 oz bag shredded Mexican blend 2% cheese

Preheat oven to 350 degrees. Prepare a 9x9 baking dish by spraying it with olive oil. Set aside. In a medium size bowl, combine tomato sauce and enchilada sauce, stirring to combine. Add appx. 1.5 cups enchilada tomato sauce in the bottom of the prepared baking pan. Place 4 corn tortillas in the bottom of the pan. The tortillas may overlap a bit in the middle and the deepest part of the corners will not be covered, but that's okay. Top the tortilla layer with the carnita meat being sure the meat covers the tortillas completely and in an even layer. Top the meat layer with half the cheese. Place the final four corn tortillas on top. Pour over the remainder of the enchilada sauce. 


Cover the pan with foil and place it in the preheated oven for 45 to 55 minutes. The casserole is ready for the next step when the whole casserole is bubbly on top and steam rises from all parts (middle, corners and sides). Remove foil and add the remaining half of the cheese in an even layer on the top. Return the baking dish to the oven for 10 minutes or until cheese is melted, but not darkened in color (this is important for low-fat cheese).


Remove casserole from the oven and allow to cool for 5-10 minutes before serving. Serve with salad and corn casserole.




Latin Inspired Garden Salad

• 1.5 head of romaine lettuce, washed and drained
• 1 cup frozen corn nibs, thawed
• 1 cup canned black beans, rinsed and drained
• 1/4 large red onion
• 1 cup carrot slices
• 1 to 1.25 cups Frito scoops or your favorite corn chips
• 1 avocado
• 1 cup shredded 2% Mexican Cheese Blend
• 1/4 cup lime juice
• 2 tbsp agave
• 1 cup olive oil
• pinch ground cumin
• salt and pepper to taste
• 2 tbsp dried parsley flakes, crushed in your hand 

Chop the lettuce into bite size pieces and place in the salad bowl. Add the corn, carrots and black beans. Slice the onion into thin strips and add those to the salad bowl. Using clean hands, toss the salad until the ingredients are well combined. Cut the avocado in half and scoop out the two halves. Cut each half into quarters and then chunks. Top with the shredded cheese. Place corn chips or tortilla chips on cutting board and, using the heel of your palm, crust the into large chunks. Top the salad with the corn chip chunks. Set salad aside while you make the dressing.

In a clean jar with a tight fitting lid, combine the remaining ingredients to create the dressing. Tighten the lid and shake vigorously until the dressing emulsifies. Serve along side the salad.

Halibut Picatta over Brown Rice (Naturally Gluten, Nut and Dairy free)

I have been craving fish this week, no explanation for this craving other than maybe my body needs it. On occasion I try to do what I'm told, so I had salmon twice this week for lunch and made fish for dinner tonight. 


Fish is the one thing that worries me in the kitchen. I do not make fried fish because it's nearly impossible and I don't like smoke or the way my house smells the next day. Baked, grilled, poached or pan fried fish is another story. It's all pretty easy and doesn't tend to stink up the place. So, when I make fish I stick to one of those methods.


Recently, darling hubby and I placed an order with the Great Alaska Seafood. If you order enough product, the shipping is free and I'd much rather have extra fish! In addition to some truly terrific salmon, I bought a pound of Halibut. I wasn't sure at the time how I would prepare it, but came up with a concept tonight and have to say that it probably made some of the best fish I've ever turned out. I use the term "concept" in describing it as I can't really say it's a recipe. It was more a little of this and a bit of that, so the amounts below are approximate.


One note about the rice. I recently acquired a rice cooker and have to say that it has quickly endeared itself to me as one of the few unitask kitchen appliances that I can no longer live without. Not only does it make terrific tasting rice, brown jasmine or basmati are our favorite, but it makes cooking rice a breeze. Did I happen to mention that I'm not a very good rice maker either? Well this little appliance certainly fixed that issue. I wish I'd bought one years ago!


Back to the fish dish, vary the veggies to your own taste or what you have on hand. Select a white wine you like or, like me, use the partial bottle you have in the fridge. 


If you have a favorite fish recipe, please let me know. I have a few more filets in the freezer so could use some ideas.


~Enjoy!


Halibut and Veggie Picatta
1 lb Halibut fresh or thawed
1 cup red onion, small dice
1 handful carrot matchstix
1 cup colored bell pepper (I used yellow)
1 cup diced tomatoes (I used canned)
1 cup artichoke hearts (canned)
3 tbsp capers, optional
1/2 cup fresh parsley, chopped
2 cups white wine
1 cup chicken broth
EVOO
salt and pepper
Cooked and buttered brown rice 


Heat a medium skillet with tall sides over medium heat. Coat the bottom of the pan with just enough olive oil to keep the fish from sticking. Pat fish filets dry with paper towel. Salt and pepper the fish. When the oil has come to temperature, using tongs, place fish top side down (also known as presentation side; basically the side that didn't previously have skin covering it) in the hot skillet and cover with a lid. Allow fish to cook covered for five minutes. Check fish by removing lid and checking fish to see if it has released from the bottom of the skillet. When the fish releases easily, it's ready to turn. Salt and pepper the second side of the fish before you turn it over. Allow fish to cook covered on the second side for 3 or 4 minutes. You don't want the fish to be completely cooked at this point. Remove it from the skillet to a plate and cover with foil and the skillet lid. Set aside.


Add a bit more olive oil to the skillet and follow with onion, carrot and pepper. Salt and pepper the veggies and stir to combine. Allow veggies to cook for a few minutes until soft. Add the wine and chicken broth and stir to scrape up the brown bits from the bottom. Turn heat up and allow liquid to reduce to half. Add tomatoes, artichoke hearts and capers, stirring to incorporate into the sauce. Gently place fish back in the skillet and cover with the lid. Allow the sauce and fish to cook covered for 3 or 4 minutes or until fish is flakey and just cooked through. Add parsley and stir gently to distribute throughout the dish. Remove pan from the heat.


Place rice on each plate and serve the fish along side. Spoon veggies and sauce over both rice and fish.