Sweet Onion and Sun Dried Tomato Dip

This dip is simple to make and fun to eat! Sprinkle a few extra bits of sun dried tomato and green onion on top of the dip, just before you serve to add color.



1 large Sweet Onion - diced
4-8 Sun Dried Tomatoes (oil patted off) - diced
8 oz Cream Cheese - softened
3/4 cup Mayo or Salad Dressing
3 oz Parmesan Cheese - freshly grated
CRP
s/p

Preheat oven to 350°.

Mix all ingredients together in a large bowl.

Potato Spinach Enchiladas

I made these enchiladas after it snowed. We didn't want to leave the house, so I used what was on hand. I like to keep a can or two of enchilada sauce in my pantry. It's great for all kinds of quick meals.



This recipe makes 6-8 enchiladas, depending on how full you stuff them.

1 Potato
1 T EVOO
1/4 Yellow Bell Pepper - diced
1/4 large Yellow Onion - diced
1-3 cloves Garlic - diced
1 Tomato - diced (peeled and seeded, optional)
s/p
Dried Oregano
CRP
Chili Powder
Fajita Seasoning
Vegetable Stock, Chicken Stock or Water
2 handfuls Spinach
Oil for frying*
Corn Tortillas
1 can Enchilada Sauce
Cheese - shredded or crumbled (I used Feta, Chipotle Gouda, and Parmesan)

Preheat oven to 375°

Clean the potato. Place it in a pot and cover it with cold water. Place a lid on the pot and bring the water up to a boil. Once the water is boiling, remove the lid. Cook the potato till it's fork tender (the fork should easily slide in and out of it).



As the potato boils, heat the EVOO in a small pan. Add the onion and pepper. Cook for two minutes. Stir garlic into the pan and cook for another 2 minutes.



Add the diced tomatoes to your pan. Stir.



Season the vegetables to taste.



Add a couple splashes of stock or water to the pan, carefully so that you don't splash yourself. Cover the sauce and cook it over med-low heat while you prepare the rest of the ingredients.

Polenta

Polenta is a simple dish made by cooking cornmeal in water. After it's cooked, you can add any flavors that you like to it. Fresh herbs and Parmesan cheese are traditional, but jalapeño and cheddar, or asparagus and lemon zest would also be great flavors to add. Let your imagination run free.

Instead of serving the polenta freshly cooked, you can chill it, slice it and then fry it up. Yumm! It will have a nice crispy fried outside that holds the creamy filling in. Fried polenta is great with any sauce and can be made without the flour coating for a gluten free dish. The polenta slices can also be grilled, if you're outside, or not into fried food.



Basic Recipe
6 C Water
2 t Salt
1 3/4 C Cornmeal
2 T Butter



Additions
Basil
White Pepper
Salt
Oil for frying

Bring water to a boil. Add salt.

Slowly pour in the cornmeal while continually whisking.



Once all of the meal is mixed in and there are no lumps, lower the heat.

Switch to a wooden spoon and stir often, cooking for 10-20 minutes.



The cornmeal will be cooked and thick when it's done. (Your spoon should leave a trail behind it in the pan.)

Finish with butter and your choice of seasonings. You can also add cheese or cream to the polenta, if serving it soft (not fried).



The polenta is now ready to eat, or you can continue on and make fritas.

Baked Yellow Squash

My mother use to make something very similar to this, as a side dish with spaghetti, when I was a kid. I think this recipe also makes a great vegetarian main dish and it's gluten free. The yellow squash stays firm on the outside, so you can eat it with a knife and fork, and the cheese adds protein.



You can serve the squash as you would a steak with it's own side dishes, as a side dish with a main entrée, or serve it over pasta or grains.