Makes 5 enchiladas
2 Tilapia Fillets, cooked and flaked.
2 Serrrano peppers chopped
1/2 onion chopped
1 tomato seeded and chopped.
4 tomatoes chopped in big chunks
1 large clove garlic chopped
1 stalk celery sliced
5 low carb wheat tortillas
1 12oz can Green Enchilada sauce
Shredded cheese to taste
Brown Jasmine Rice
Salt, Pepper, Chili powder, Ground chili flakes to taste.
Pre heat oven to 400 degrees. Spray pan with non stick oil and cook fillets and flake with fork. Split all vegetables, about 2/3 for the enchiladas, saute and put aside. When fish is done and flaked add the sauteed veggies and mix thoroughly. Add about two large spoonfuls or more depending how full you want the enchilada. Sprinkle with cheese and roll up. Repeat until filling is done. Pour sauce over the top and sprinkle with cheese. Bake for 20 minutes.
Save a 1/3 of the veggies for the rice saute with the seeded chopped tomato and set aside.
Prepare rice per instructions on package. Add vegetables when rice has about 10 - 15 minutes to go.
Enjoy, pairs well with a Rose wine.
Sad news, my Amish series will not be continuing in 2018. This will be the last Amish recipe post. Thank you Jennifer Beckstrand for sharing all of your wonderful Amish recipes during the year hear at The After Work Cook. We're going to miss you!
This is a wonderful gute cake to serve at Christmastime. Moist
and flavorful, it’s dense, like a muffin, and not too sweet. You could also
serve this hearty cake as a Christmas breakfast treat.
I used two tablespoons
each of orange and lemon rind, but if you want it a little less citrusy, try
one tablespoon each. I prefer the distinct citrus flavor. Be sure to give
yourself extra time. This cake is fast and easy, but the pecan mixture needs
time to cool to room temperature before mixing it with the flour.
Amish Christmas Cake
Ingredients:
1 cup chopped pecans or walnuts (I prefer pecans. They’re sweeter.)
1 cup butter
2 cups white sugar
2 cups raisins
2 cups water
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
2 T grated orange rind
2 T grated lemon rind
3 1/2 cups flour
1 tsp. baking soda
Instructions:
Mix everything except rinds, flour, and soda together in a large saucepan. Stir
over medium heat until butter is melted.Simmer
uncovered for 5 minutes. Remove from heat, and let cool to room temperature.
Add lemon and orange rinds. Mix in flour and baking soda. Pour into well
greased and floured bundt pan. Bake at 350° for 1 hour or until top springs
back. Cool in pan 10 minutes then remove to rack to finish cooling. This cake
keeps well and freezes well.
Drizzle glaze over the
top or spread with white frosting. Garnish with fruit.
Glaze:
1 cup powdered sugar
½ tsp. vanilla
2-4 T milk, depending on
how runny you want it (Start with 2 T and add more if needed.)
Mix with hand mixer until
fully blended. Drizzle over cake.
Jennifer Beckstrandis the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Three Cheese Penne and Cheese
Butter
Shredded mozzarella cheese
Shredded mild cheddar cheese
Shredded Parmesan cheese
1 16 oz bag Penne pasta
Milk
Chicken broth
Bacon
Salt and pepper to taste
Chili pepper flakes - Optional
Onion - Optional
Jalapeno - Optional
Cook pasta per directions on package and set aside.
Use equal amounts of shredded cheddar, mozzarella, and Parmesan cheese. Melt butter in pan add equal parts of milk and chicken broth stir in cheese. Stir until melted and smooth. Add seasoning, bacon and any optional items. Pour over pasta and stir. Serve with ham or turkey.
Tri-colored carrots.
Coat with olive oil and then dust with pepper and salt. Bake on 425 degrees for 20 to 30 minutes or until tender.
Serve with rolls.
Enjoy.
Happy holidays
