Recipe: Mexican Cabbage Rolls

When I make my Spinach and Beef Burritos I double the meat mixture.  What I don't use in the burritos I put it in the fridge and use it for this recipe another day.  A great way to save some time.

Ingredients

1 lb Lean ground Beef
3 Tbsp Extra Virgin Olive Oil
1 – 16oz frozen Pepper Onion Mix (thawed and drained)
2 – 10oz frozen Spinach (thawed and drained)
3 cloves garlic (minced)
salt and pepper to taste
32 oz enchilada sauce (hot, med. Or mild)
1/4 cup chopped fresh cilantro
6 green onions (white and green sliced)
1 1/2 cups cooked rice
1 head cabbage
Sour Cream

Directions

1.  Gently remove leaves from head of cabbage. Cutting the base of each leaf from the core eases this.

2.  Place leaves in boiling water until flexible. Drain, set aside to cool.

3.  Pre heat oven to 350 degrees.

4.  Heat skillet with 3 Tbsp. of olive oil and add pepper onion mix (med high heat).

5.  Add ground beef and season with salt, pepper, and garlic ( break up as it cooks).

6.  When ground beef is still a little pink add spinach and finish cooking.

7.  Turn heat to low and stir in 2 cups of enchilada sauce, green onions, and cilantro and simmer for 10 min.

8.  Stir rice into mixture.

9.  Spray a small baking dish with spray oil and spread a little enchilada sauce on the bottom of the dish.

10.  Place a portion of beef mixture at the base of the cabbage leaf and roll up.  Pour rest of enchilada sauce over cabbage rolls.

11.  Cover with foil and bake for 35 minutes. Serve with a dollop of sour cream to really add some great taste!

Recipe: Spinach Beef Burritos

Ingredients
1 lb Lean ground Beef
3 Tbsp Extra Virgin Olive Oil
1 – 16oz frozen Pepper Onion Mix (thawed and drained)
2 – 10oz frozen Spinach (thawed and drained)
3 cloves garlic (minced)
32 oz enchilada sauce (hot, med. Or mild)
¼ cup chopped fresh cilantro
6 green onions (white and green sliced)
2 cups of Mexican Blend Cheese (thinly shredded)
6 oz Blanco Quesco Fresco
6 burrito size flour tortillas
Salt and Pepper
Top with Salsa and Sour cream (if desired)

Directions

1.      Preheat oven to 350 degrees

2.    Heat skillet with 3 Tbsp. of olive oil and add pepper onion mix (med high heat)

3.     Add ground beef and season with salt, pepper, and garlic ( break up as it cooks)

4.     When ground beef is still a little pink add spinach and finish cooking

5.        Turn heat to low and stir in 2 cups of enchilada sauce, green onions, and cilantro and simmer for 10 min.

6.     Spray a large baking dish with spray oil and spread a little enchilada  sauce on the bottom of the dish

7.     Split the meat mixture and Quesco Fresco  evenly between the 6 tortillas and roll into burritos

8.     Place in baking dish and top with rest of sauce and cheese and bake until cheese is brown and bubbly (about 20 min.)

Recipe: Easy Spinach and Cheese Ravioli

10 oz frozen spinach (thawed and squeezed dry)
4 oz Cream Cheese (softened)
¼ cup Parmesan Cheese (grated fine)
½ cup Mozzarella cheese (shredded)
2 garlic cloves (minced)
Salt and pepper to taste
24 wonton wrappers
2 ½ cups marinara sauce, warmed

1.        Mix the spinach, cream cheese, parmesan, mozzarella, garlic, salt and pepper together.   

2.       Assemble ravioli:   Arrange 4 to 6 wrappers on a work surface, keeping remaining wrappers covered with a damp towel.  Spoon a scant tablespoon spinach mixture in center of each wrapper.  With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal (flatten area around filling to eliminate air pockets).  Place ravioli on a parchment lined baking sheet and cover with a kitchen towel.  Repeat with remaining wrappers and filling.

3.       In a large pot bring salted water to boil; reduce to a bare simmer.  Drop half the ravioli into water, one at a time, stirring gently to prevent sticking.  Cook until al dente, about 3 minutes.  With a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, arrange in a single layer, and let drain briefly.  Repeat with remaining ravioli.  Serve topped with sauce

Recipe: Spinach, Lemon with Penne

Spinach, Lemon with Penne

1/4 cup extra-virgin olive oil

1 large lemon, zested and juiced

1/2 Tablespoon of minced garlic

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 pound penne rigate pasta

1/2 stick (1/4 cup) unsalted butter

5 cups baby spinach

1 1/2 cups cherry or grape tomatoes, halved

1 1/2 cups grated Parmesan

1/4 to 1/2 cup toasted pine nuts

2 tablespoons capers, rinsed and drained

To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

For the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, lemon zest, salt, and pepper until smooth. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, spinach, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.