Over Easy Southwest Salad

Chopped lettuce of choice (I like the crunch of iceberg in this salad)
1 diced Avocado (Pricey in Korea, but worth the splurge for this salad!)
1/2 diced Bell pepper (Your preference on color)
1 diced roma tomato
1/3 C rinsed canned black beans
Salsa/ rotel
1 over easy Fried egg
Salt and pepper

First chop up all your veggies. Toss them together for your single serve salad.
While you fry your egg to runny perfection (season with salt and pepper), warm up those beans in a pan or microwave.
Top your chopped salad with salsa, warm black beans(pintos would work too), and place that beauty of an egg on top. To enjoy, simply cut up the egg and stir into the salad. The yolk and salsa create an amazing dressing and it is a lean protein packed treat to boot! (It makes me think of a southwest version of bibimbap sans the rice.)
Beware. It is addicting!

courtesy ovenless chef. Sorry, no pics. I will try to remember before I dig in next time!

Bulgogi- "fire-meat"

"Bul"=fire
"gogi"=meat

This Korean beef dish takes minutes to make the marinade, and minutes to cook up. Really easy, EXTREMELY satisfying. Despite the name, it is not spicy, rather it is cooked over fire. You can serve the meat over rice, in bibimbap, wrapped in lettuce/sesame leaves with other goodies or however you like. It is a treat any way you serve it.

Serves 4
INGREDIENTS:

Marinade:
1/4 C soy sauce
1/4 C soju, vodka, dry white wine
1/4 C sprite
3 T sugar
1/2 asian pear, peeled and chopped
1/2 onion, peeled and chopped
6 cloves garlic
1/2 tsp pepper
2 T sesame oil
1/4 C chopped green onion

Also need:
1 1/2 lb thinly sliced boneless ribeye or sirloin (or presliced bulgogi meat without marinade)
4 fresh or rehydrated shitake mushrooms, sliced thinly
1/2 onion, peeled and thinly sliced
1 T sesame seeds
2 T sesame oil for cooking

Directions:
1. In a long shallow dish (casserole dish), add your beef, shitakes, sliced onions and sesame seeds.
2. Combine all marinade ingredients in blender, blend until smooth. (10 seconds)
3. Pour marinade over beef and veggies and cover with plastic wrap or lid. Let sit for about 30 minutes in or out of fridge.
4. Preheat pan(I prefer cast iron)over medium high heat. Drizzle with sesame oil and cook bulgogi in batches, taking care not to over crowd the pan so you get a nice carmelized meat. Each batch takes 4-5 minutes. (You can also cook over the grill, just watch carefully as it cooks through very quickly!)

You can add additional "fire" to this dish by adding 1 T Korean chili powder or chili paste to the marinade! ;) Some like it hot!

Serve hot! Enjoy!
*Tip: If you are slicing your own beef, freeze your steak for about 30 minutes before slicing thinly with a sharp knife. (This will help keep the meat from shifting as you do so.)

Ovenless chef
Modified from a recipe in "The Food and Cooking of Korea" by Young Jin Song

Thanksgiving Crunch Time:

Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!

First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.

Second, HERE are some no bake desserts that are sure to please.

Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.

Green Beans with Lemon and Garlic You can find green beans at Costco

Try using olive oil or chicken broth instead of butter in your mashed potatoes.

Sautéed Broccolini with Tomatoes

Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.

And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.


Happy and Healthy Holidays, no matter where you live!
~Ovenless chef

Olive Garden Recipes!!!!

Overseas? Craving Olive Garden? Now you can make your very own with the authentic recipes! Of course you may have to make substitutions, omissions, or get creative with some of the preparation techniques... but these recipes are straight from the source. So enjoy creating your own Italian bistro in your home!

http://www.olivegarden.com/Recipes/

Recipes such as: Tuscan Garlic Chicken

Tuscan Garlic Chicken

Prep Time:15 minutes
Cook Time:30 minutes
Serving Size:
Ingredients
4 each (4 oz) boneless, skinless chicken breasts

1 1/2 cups flour, plus 1 tablespoon

1 Tbsp salt

2 tsp black pepper

2 tsp Italian seasoning

1 lb fettuccine pasta, cooked according to package directions

5 Tbsp olive oil

1 Tbsp garlic, chopped

1 red pepper, julienne cut

1/2 cup white wine

1/2 lb whole leaf spinach, stemmed

2 cups heavy cream

1 cups Parmesan cheese, grated

Procedures Modified:

MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium heat until golden brown and crisp (5-7 min), flip and cook other side. (Place cover for first 5 minutes on second side to seal in steam and cook through. Remove cover for last two minutes to help crisp up exterior.) Add more oil for each batch as necessary.

Place cooked Chicken breasts on paper towel lined plate to absorb extra grease and cover to keep warm.

HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.




Enjoy! I know I will!!!
Ovenless Chef

Chicken Stir Fry

image courtesy google

2 Chicken breasts
3 T cornstarch
2 T soy sauce
1/2 tsp ground ginger
1 tsp garlic powder
2 T sesame seeds
1 T chili powder (Korean or American)
3 T cooking oil, divided
2 C broccoli, chopped
1 C zucchini, diced with skin on
1 C thinly sliced carrot
1 onion, large dice
1 C water

Directions:

1 Cut chicken into 1cm strips; place in a resealable plastic bag.
2 Add cornstarch and toss to coat.
3 Combine soy sauce, ginger, garlic powder, chili powder, and sesame seeds; add to bag and shake well.
4 Refrigerate for 30 minutes.
5 In a large skillet or wok, heat 2 tablespoons oil on medium high; stirfry chicken until no longer pink, about 3-5 minutes.
6 Remove and keep warm.
7 Add remaining oil; stir fry broccoli, zucchini, carrots, and onion for 4-5 minutes or until crisp-tender.
8 Add water.
9 Return chicken to pan.
10 Cook and stir until thickened and bubbly.

Serve over rice or noodles. Enjoy!



This also works well with thinly sliced beef or pork! Feel free to add whatever veggies you can find or have on hand. Bell peppers, squash, mushrooms, snap peas, cauliflower, and string beans are all great options for stir frys... and if you happen to find some water chestnuts... throw a few of those bad boys in there too! ;) (American friends, a great way to cut down on prep time for this dish would be to grab a bag of frozen "stir fry" veggies from the frozen section.)

Courtesy ovenless chef

Breakfast Quesadillas

image courtesy www.lynnskitchenadventures.com

6 eggs
1/2 lb of bacon or sausage, cooked and chopped
1 to 1 1/2 cups cheese
12 tortillas (Costco, Lotte Mart, nicedeli.com)
Salsa for serving

1. Whisk eggs with 4 tablespoons of water/milk and cook in a pan, pushing the eggs around, and scrambling them.
2. Divide the cooked eggs between six of the tortillas.
3. Sprinkle the meat and cheese evenly over the eggs.
4. Top with remaining tortillas.
5. Cook in a skillet with a tad bit of oil or butter over medium heat.
6. Cook for about 2 minutes or until slightly browned on one side and then flip over and continue cooking until slightly browned and cheese has melted.
Serve with salsa and enjoy!

Courtesy Lynnskitchen
You can also try using spinach tortillas or whole wheat tortillas to add a touch of healthy! ;)

Whole Wheat Flour Tortillas

image courtesy 100daysofrealfood.com

2 1/2 cups whole-wheat flour (nicedeli.com)
1/2 cup oil
1 teaspoon salt
1 cup warm water

Directions

1.In large bowl pour in the flour, oil and salt. Mix until crumbly, about 3 to 5 minutes. Scrape the sides as needed.

2. Gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

3. Take out the dough and divide it into 12 equal sized pieces. I do this by rolling out a log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.

4. Roll each piece into a ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.

5. Heat a skillet or griddle over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.

6. On a lightly floured board or countertop, roll each ball into a 8 to 10 inch circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan. (You can also roll out on wax paper or parchment paper without any flour.)

7. Spray the pan with cooking spray (you can put oil in a spray bottle for easy use) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

Courtesy 100daysofrealfood.com

Thanks to Lindsy Pope for sharing! :)

Tangy Turmeric Chicken Wraps

image courtesy allrecipes

1 c plain yogurt
1/2 onion, chopped
2 Tbsp lemon juice
1 Tbsp ground turmeric
1/4 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/8 tsp ground ginger
1/8 tsp cayenne pepper
ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into strips
1/4 cup water
1 tsp vegetable oil
4 pita breads (Or tortillas)
1 medium cucumber, diced
1 bunch fresh parsley, finely chopped

Directions
1.Whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
2.Preheat large skillet to medium high, and lightly oil the skillet. Remove the chicken from the marinade, and shake off excess.
3.Cook the chicken until well-browned and no longer pink in the center, 5 to 7 minutes.(You can help to keep chicken moist by place a pot lid over chicken as it cooks.) Cut the chicken into bite-sized pieces. Set aside.
4.Pour the water, oil, and remaining marinade into the same skillet and carefully bring to a boil over high heat. Reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken.
5.Serve chicken on the pita breads, and top with cucumber and parsley.


"I put in less turmeric and way more cumin...i often just serve the onions fresh instead of cooking with the sauce...serve with parsley, cucumbers, and tzatziki sauce" ~Ashleigh Johnson

Recipe courtesy Ashleigh via allrecipes

Guest Post: Asian Meatballs over Sesame Soy Noodles

Hi Ovenless Cheffies. My name is Kristen Ramirez and I'm from the great
state of Texas. Lindsey has granted me the privilege of being a guest author on her blog for her ovenless foodies. I am a mom of 2 beautiful girls and stay at home right now, but in my pre-child life, I was a professionally trained chef. I don't get paid to cook anymore, but someday soon again I will. Lindsey asked me to create something for her followers and after much thought on what is available overseas, I came up with a play on spaghetti and meatballs Asian style. Sesame and soy noodles, colorful veggies, and gingery, garlic meatballs.



Asian Style Meatballs over Sesame Soy Noodles

For the Meatballs:

1 lb ground pork
6 garlic cloves
1 1/2 inch piece fresh ginger
1/4 onion-feel free to use a few green onions instead
1 tsp salt
1/4 tsp pepper
1 Tbs ketchup
1 tsp Sriacha or other Asian hot sauce (use more if you like it spicy)
1 Tbs cooking oil of your choice

For the Sesame Soy Noodles

8 oz long noodle of your choice. I used linguine, but spaghetti, buckwheat
or soba noodles would work fine too.
1 cup carrot, thinly sliced
1 1/2 cups snow peas, thinly sliced
1/2 onion, thinly sliced
1 red bell pepper, thinly sliced
2 Tbs soy sauce
1 Tbs sesame oil*

1. In a large bowl, combine all meatball ingredients except oil. Mix
well. Shape meat into 1 1/2 inch balls.

2. Heat a large sauté pan over medium heat. Bring several quarts of
water to boil in a large stock pot. Once your sauté pan is hot, pour in 1
Tbs oil. Brown up your meatballs in 2 batches. You will cook them about
1 1/2 minutes on all sides. Reserve them on a plate lined with paper towels while your second batch is browning. Set aside when done. In the same sauté pan, add all the vegetables.

3. Once water is boiling, cook pasta according to package directions.
While pasta is cooking, keep an eye on your veggies, stirring frequently.
Season veggies lightly with salt and pepper. They will cook 5-10 minutes
depending on your crunch preference.

4. Drain pasta leaving about 1/3 cup pasta water in pot. Put noodles
back in pot. Drizzle in the soy sauce and sesame oil. Add the meatball and
cooked vegetables to the noodles. Toss to coat and serve immediately.



*my oldest daughter has a sesame allergy, so I used 1 Tbs of bottled
Teriyaki sauce instead. If you can find toasted sesame oil, use that.

courtesy Kristen Ramirez from grabafork.blogspot.com

A big thanks to our first ever guest post blogger, Kristen... for more gourmet meal options, check out grabafork.blogspot.com and become a follower! :) (You won't regret it!)

10 Ways to Eat Ramen for Dinner

image courtesy babble.com

1. Veggie Ramen (pictured above) . Toss a tablespoon of butter into a skillet. Add 2 tablespoons each of thinly-sliced carrots, frozen green beans, frozen white corn, and edamame. Cook just until softened. Add a packet of Pork Ramen, 2 cups of water, and cook until the noodles are cooked through, about 6 minutes. Add seasoning packet. Serve and enjoy.

2. Egg Foo Ramen. In a small bowl, whisk an egg with 1 tablespoon of water until well beaten. Bring 2 cups of water to a boil in a small saucepan. Pour egg into the water, then add the noodles. Cook just until tender. Season with seasoning packet. Garnish with sliced green onions.

3. Chinese Chicken Salad. Shred 1/4 a head of cabbage, 1 breast of chicken, and 1/4 white onion. Add 1 package of crushed Chicken-flavored Ramen. In a small bowl, whisk together the seasoning packet, 2 tablespoons of oil, 2 tablespoons of white vinegar, and 2 tablespoons of sugar. Toss dressing into salad, serve and enjoy.

4. Ham Fried Ramen. A simple take on Fried Rice, cook a packet of Pork Ramen until the noodles are tender. Drain completely. In a skillet, heat 1 tablespoon of sesame oil and 1 tablespoon olive oil until sizzling. Add 1/4 cup diced ham and 1/4 cup of frozen peas & carrots to the oil. Immediately toss in the noodles. Crack an egg into the mixture and stir until well cooked and distributed around the noodle mixture. Season with soy sauce, garnish with a handful of diced green onions.

5. Parmesan Ramen. Cook a packet of ramen noodles. Save the flavoring packet for another day. Once the noodles are cooked, drain the water from them completely. Top with a pat of butter, a bit of freshly-shredded parmesan, and some chopped parsley.

6. Chicken Noodle Ramen. Boil 3 cups of water, 1/4 cup carrots, 1/4 cup of celery, and 1/4 cup shredded chicken. Once the carrots and celery are softened (about 6-8 minutes), add a packet of Chicken Ramen and the seasoning packet. Cook until the Ramen is tender.

7. Chili Lime & Shrimp Ramen. Cook a packet of Chili Ramen according to package directions. Toss with 1/4 cup diced scallions, 1 cup of cooked shrimp, and a lime wedge.

8. Easy Ramen Lasagna. Place 4 squares of uncooked ramen noodles into the bottom of a 9×11 baking dish. Cover with a layer of cooked and crumbled Italian sausage, your favorite canned spaghetti sauce, and a layer of cottage cheese mixed with chopped spinach. Top with an ample amount of spaghetti sauce. Cover with a hefty bunch of shredded mozzarella. Cover and bake in an oven preheated to 350 degrees for 30-40 minutes. Remove the foil 10 minutes before baking is finished to brown up the top of your cheese.

9. Pad Thai Ramen. Cook a packet of Pork Ramen according to package directions. Just before you add the flavoring packet, drain most of the water from the pan (leaving about 2 tablespoons worth of water), then add 1/2 teaspoon cream peanut butter, the juice of 1 lime, 1/2 teaspoon of vinegar, 1/2 teaspoon soy sauce, a pinch of garlic and onion powder, and a drizzle of sesame oil. Mix together until very well mixed. Garnish with chopped cilantro and peanuts.

10. Mandarin Ramen Salad. Cook Chicken Ramen according to package directions. Drain water completely, reserve spice packet for dressing. Toss cooked ramen with 1 small package of coleslaw mix, 2 stalks of diced celery, 1 can mandarin oranges (drained), and 2 tablespoons of white vinegar mixed with the flavoring packet and 2 tablespoons sugar. Garnish with diced scallions.

***You can find a variety of non-Korean/not so spicy ramen flavors at your local asia mart! :) Have fun experimenting with your ramen!

courtesy babble.com

Alfredo Giardino

image courtesy Grab a Fork
Alfredo Giardino (Garden Alfredo) Serves 4

8 oz fettuccine noodles
1 Tbs olive oil
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, diced
8 oz sliced mushrooms
1 cup frozen green beans (Costco)
1/4 tsp salt
pinch of pepper
1 cup jarred Alfredo sauce (most large stores carry this in the sauce aisle)
grated Parmesan cheese (optional)

Cook noodles according to package directions. Drain and set aside.

While the noodles are boiling, heat a large saute pan over medium heat. Add the oil. Cook the veggies in the oil, stirring frequently, until veggies are tender; about 10 minutes. Season with salt and pepper.

Toss with 8 oz cooked fettuccine and 1 cup sauce. Top with Parmesan cheese, if desired.

Serve with cooked chicken breasts sliced and put on top, go meatless or add cooked shrimp.

courtesy Kristen Ramirez at Grab a Fork

Blueberry Custard Crepes

Blueberry Custard:
1 small pkg vanilla pudding (you could also use chocolate for a dessert option)
1 1/2 C Blueberries (If frozen, microwave or heat on stove top to take chill off)
1 C milk
1/2 C plain yogurt (If you don't have yogurt on hand, just substitute with more milk)

Mix ingredients with whisk until fully incorporated. (If making ahead of time, simply cover and chill until you use.)

For Crepes:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Topping:
Heat 1 cup blueberries in microwave safe bowl or suce pot until juices begin to release. Keep warm.

Directions
1.Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2.Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides. Place on plate with large bowl over top to keep warm and moist or in tupperware until ready to serve.
3. Warm the Custard filling to just above room temp (warm to touch, but not hot).
4. Spoon custard onto warm crepe in a line and roll crepe into "log" shape.
5. Top with warm blueberries and devour! :)

Perfect for a special treat dinner or for dessert!

Crepes recipe courtesy allrecipes
Custard recipe courtesy ovenlesschef

Pancake Mix

5 T Powdered Sugar
4 C Flour
3 T Baking Powder
2 tsp Baking Soda
1 tsp Salt

1. Mix all ingredients in large bowl with whisk or fork until fully incorporated.
2. Store in airtight container such as Ziplock or tupperware.

To make 8 pancakes: In bowl mix:
1 C Dry Pancake Mix
1 Egg
1 C Milk
1 tsp Vanilla
1 T Melted Butter

1. Heat pan to medium high heat.
2. Add butter or oil for cooking and let heat up.
3. Pour batter (I like using 1/4 C measuring cup to pour batter, but to each thier own)
4. When edges are dry and you see bubbles in the batter, flip and cook through otherside.
5. Serve hot with favorite toppings! :)

Tip: If you have any leftovers, freeze them. On weekday mornings when you are in a hurry, put them frozen into your toaster and TADA, pancakes again!

Optional add-ins:
Sliced/mashed bananas
Berries (If frozen, thawed and drained so batter does not get watered down)
Chocolate chips
Nuts (pecans, walnuts, sunflower seeds)
Shredded Coconut
Grated apples or carrots
Pumpkin puree (substitute 1/2 cup for 1/2 C of milk)
Peanut Butter
Instant Coffee Granules
Cocoa Powder (2 tsp per 8 pancakes)
Be creative!!! :)

I love this recipe because it is easy to remember. The mix is a 5,4,3,2,1 ratio and to make you add 1 of everything! :)

Courtesy ovenless chef.

Spinach Tortillas

for 8 tortillas

4 C chopped fresh spinach
1 tablespoon water
2+ cups flour
1/2 teaspoon salt or garlic salt
1/2 tsp baking powder
dash of pepper or seasoned pepper
1/4 cup oil

Instructions:
1. In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook. (You can also leave spinach whole with stems and cook down, then blend in blender)
2. In a mixing bowl, combine flour, salt, baking powder,pepper, and oil. Stir until crumbly.
3. Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.
4. Divide dough into 8 parts with knife.
5. Pre-heat a griddle or large skillet over medium heat.
6. On a lightly floured surface, roll each dough portion into a thin circle ( don't get flustered if they are not perfect circles... it takes practice and sometimes just plain luck!).
7. Lightly brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear.


I usually start cooking the tortillas while I'm still rolling out the rest of the dough. Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked. Serve warm, filled with your favorite fillings! :)

Slightly modified from: tammysrecipes

Breakfast Burritos with Chorizo

3/4-1 cup cooked chorizo sausage (1 link)
8 (6 inch) tortillas or 4 costco size cut in halves
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa

Directions
1.Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2.Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas(you can also pop them in the microwave). In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
3.Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
4.Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

You can easily substitute the chorizo for bacon, ham or pork sausage.
Chorizo can be found on nicedeli.com
Feel free to add any veggies you'd like to the mix, such as cherry tomatoes, bell pepper, mushrooms, onions or spinach. Get creative and enjoy!! :)

courtesy ovenlesschef

Cheese Enchiladas

Image courtesy homesicktexan.com

Chili Gravy
1/4 cup veg. oil
1/4 cup flour
1/2 tsp black pepper
1/2 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano
2 T chile powder (1 1/2 tsp if using Korean chili powder)
2 cups chicken broth (or water and only one bouillon cube or else it's too salty)

Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups. Pour into bowl until ready to use.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn or flour tortillas (corn tortillas on nicedeli.com)(if using costco flour torts, cut in half to use for this recipe)
3 cups shredded cheddar cheese
One medium onion, diced (Best tasting sauted)
2 cups chili gravy

Method:
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in papper towels until all 8 are heated.
Pour 1/2 cup of chili gravy in bottom of large skillet.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in skillet, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Cover Skillet with lid and cook on low temp until cheese melted and sauce is bubbly.
You can also put enchiladas in microwave safe dish and microwave rather than heat in Skillet, just cook for 2 minutes, then 0 seconds at a time until ready to serve.
Makes 8 enchiladas.

You can add taco meat or seasoned shredded chicken/pork for a more substantial enchilada!

Modified from homesicktexan.com

Pizza Pasta

2 C uncooked pasta (penne, rotini, farafalle...)
1 T olive oil
1 lb Seasoned Sausage
1 onion, diced
2 cloves garlic, minced
2 C cherry tomatoes, cut in half
2 C spaghetti sauce, homemade or jarred :)
1 C shredded mozzarella
Parmesan cheese for topping

1. In pot, bring water to boil and cook pasta until al dente.
2. In large skillet, brown sausage and drain.
3. In same skillet, saute onions for 1 minute on medium heat, then add garlic.
4. return meat to skillet and add tomatoes, drained pasta and spaghetti sauce.
5. Allow sauce to get up to temp, then turn off burner and add mozzeralla cheese. Stir, then serve while hot with bread and butter!
Top with shredded parmesan! (And crushed red pepper if you have it!)

Optional additional add ins:
Black olives (you can find at homeplus)
mushrooms
bell pepper
spinach
1 C pepperoni ( nicedeli.com)

*This is great for a quick dinner and makes for good leftovers. :)

Courtesy Lindsey Lett

Spinach Pesto Pasta

You will need a blender for this sauce.

2 Chicken breasts
1/2 C diced onion
2 large cloves garlic, sliced
1/4 C water
1 tsp italian seasoning
1/2 tsp black pepper
1/4 tsp salt
2 C chopped fresh spinach
2 T lemon juice
1/2 C parmesan cheese
2 C sliced mushrooms
*1/2 C cream *optional

1 pound your choice pasta... penne, spaghetti, farfalle

Cook pasta to "al dente" or until there is still a slight chew to it. Drain and set aside.

1. In skillet, saute chicken with a little olive oil.
2. Remove chicken to plate after cooked through, and add water to pan on medium low heat without rinsing.
3. Saute onions and garlic in water and add pepper, salt and italian seasonings. Cook until onions are transluscent.
4. Remove skillet contents to blender. Add a handful of spinach and blend. Keep adding spinach until all is blended. Add lemon juice and parmesan cheese to blender mix as well.
5. Saute mushrooms in olive oil on meduim heat until browned.
6. While mushrooms brown, loosely shred chicken and add to pan with mushrooms.
7. Pour in sauce, bring up to heat and add pasta. Toss until fully covered.
8. **If you would like a creamy pesto sauce, add the 1/2 C cream just before serving.

Plate up a pile of pasta and sprinkle with Parmesan cheese! Serve while hot. Enjoy. :)

Courtesy ovenless chef. Modified from recipe off allrecipes.com

Seasoned Sausage (for meat sauces or pizza)

1 pound ground beef/pork
1/2 tsp sage (if you have)
1 tsp oregano
1 tsp basil
2 minced garlic cloves
1/2 onion minced or 2 T dried onion flakes
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix meat and seasonings in bowl and let set, covered, in fridge for 1-2 hours.

Brown meat in pan with olive oil, trying to keep in fairly large chunks.

Can be used immediately or frozen for future use. Simply double or triple recipe for larger batches.

This is great in Spaghetti Sauce, on Pizzas, or in Calzones.
courtesy the ovenless chef

Southwest Eggrolls

2 T oil
1 chicken breast
1/2 green onion (1/4 inch dice)
1/2 red bell pepper, diced small
1/3 C corn kernals
1/4 C canned black beans, rinsed and drained
1/2 C fresh chopped spinach
2 T diced jalapeno (I used jarred nacho sliced jalapenos)
1/4 tsp dried parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
3/4 C shredded cheddar
oil for frying
1 batch uncooked tortillas

1. Mix up batch of tortilla dough and set aside, covered, for 20-30 minutes)
2. Cook and finely dice chicken.
3. In skillet, drizzle some oil and saute onions, bell pepper and black beans until slightly tender.(2-3 minutes)
4. Add spinach, jalapenos, corn, spices and chicken. Saute until fully combined and spinach wilted.
5. Turn off heat and add cheese. Stir until fully incorporated. Set aside.
6. Form tortilla dough into 8 golf ball sized balls. Place back in bowl, covered, for another 15 minutes.
7. Roll out tortillas to about 6 inch rounds.
8. Place 2 piled Tbsp of filling in the middle of each. Fold over left side, then right... as you would wrap a burrito. Pinch dough together at seam.
9. Now pinch the ends of dough together while still in the burrito "tube" stage and then fold the ends over towards the seam. (Like wrapping a present) Pinch the seam where the end flaps meet the side seam.
10. Place seam down on counter or tray to rest for 10 minutes.
11. Heat up skillet with 1/2 inch of oil to medium heat. Allow oil to heat for at least three minutes.
12. Fry eggrolls in oil , seam side down first, until golden brown. Flip and brown other side. (You might want to try and spot fry the sides of the eggrolls to cook all dough thoroughly. You can do so by using tongs, or two spatulas and holding each eggroll on each side for about 15-30 seconds.)
13. Remove to papertowel lined plate once fully cooked.
14. Cut in half on the diagonal and serve with salsa... sour cream and cilantro if you've got it!
Enjoy! They taste just as good if not better than Chili's SW eggrolls!

This could easily be made with beef or even meatless. Just add more black beans! :)
Modified by ovenlesschef from an allrecipes.com